Orsk pastries
Description
The pastry is prepared simply and quickly. These pies are made very fast! Start by kneading the dough, and while the dough rests, prepare the filling. The filling can be made from any offal; you can first boil it and then fry it, or you can make the filling directly from fresh offal and then fry it until done—the result will be equally good in any case. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe.
- 2
Step 2
Pour 400 grams of warm water into the mixing bowl, add the yeast.
- 3
Step 3
Add salt and sugar.
- 4
Step 4
Stir until all ingredients are dissolved.
- 5
Step 5
Sift the flour and knead the dough; it should not be thick.
- 6
Step 6
Cover with plastic wrap and let ferment for 1–1.5 hours.
- 7
Step 7
While the dough is rising, wash the offal and peel the onion.
- 8
Step 8
Prepare a mince of onion and fresh offal.
- 9
Step 9
Pour vegetable oil into the pan and add the ground meat, fry until done with the lid on, stirring occasionally.
- 10
Step 10
Season the cooked fried ground meat with salt and pepper to taste.
- 11
Step 11
During this time the dough has significantly increased in volume, and you can start preparing the pastries.
- 12
Step 12
Prepare a bowl of water; each time before making a new pastry, wet your hands with water, so the dough will stick less to your hands.
- 13
Step 13
Take a small amount of dough, gently stretch it in your hands, and make a small indentation.
- 14
Step 14
Place the filling inside the pastry.
- 15
Step 15
Form the pastry; meanwhile, the vegetable oil in the pan should be well heated. Place the pastry in the hot oil and fry on both sides.
- 16
Step 16
Do not place too many pastries; they should be spaced freely, as they will expand in size during frying.
- 17
Step 17
Place the fried pastries on paper towels, which will absorb the excess fat.
- 18
Step 18
The pirozhki turn out very tasty, with a crispy crust.