Chebureki with tomatoes
Description
The pastry is prepared simply and quickly. To make chebureki with tomatoes have crispy dough and a juicy filling, add water or baking soda when making the dough — they will dry it out during frying. The taste of vodka will not be noticeable. Choose less juicy tomato varieties or remove the seeds with the pulp from them. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken egg into a deep bowl, pour in the water and vodka, and add the salt. Whisk everything together.
- 3
Step 3
Add the sifted wheat flour, kneading the dough. Don’t forget to leave a little flour for rolling it out.
- 4
Step 4
Cover the prepared dough with a towel and let it rest for 15 minutes.
- 5
Step 5
Meanwhile, rinse less juicy varieties of tomatoes in water, pat them dry, and remove the green cores. Cut them into small cubes.
- 6
Step 6
Divide the dough into several parts and roll each one into an oval sheet. Place the sliced tomatoes on one half of each dough sheet and salt them. Moisten the edges of the sheet with water and fold it over to form a hand pie, making sure to release the air.
- 7
Step 7
Use a fork to make patterns along the edges of the piece, dipping it in flour.
- 8
Step 8
Heat vegetable oil in a frying pan and fry the chebureki in it for about 1–2 minutes on each side until golden brown.
- 9
Step 9
Serve them hot with sour cream sauce or a meat appetizer.