Juicy minced meat for pasties - 4 delicious recipes

Meat pasties are a very tasty treat. But improperly prepared filling can ruin the whole impression. To get juicy minced meat for pasties, you need to properly prepare the products.

Traditional juicy minced lamb mince for pasties

The secret of ideal pasties is the filling for pasties, which must be juicy. It is very important to properly prepare it so that juice does not leak from the dough during frying. The original, traditional recipe for cooking involves the use of lamb meat.

Ingredients:

• pepper;
• lamb meat - 750 g
• water - 300 ml;
• salt;
• fat tail fat - finely chopped 3 tbsp. spoons;
• onions - 3 turnips.

Cooking:

1. Remove the husk from the onion, cut into quarters.
2. Rinse meat, remove veins, films. Slice.
3. Place fat, meat and onions in a meat grinder.
4. Sprinkle with pepper. To salt. Mix.
5. In order for the minced meat to be evenly distributed over the cheburek, and not stray into one dense lump, it is necessary to add water. Pour in the liquid gradually, a porridge should turn out.

Cooking Chicken Filling - Step-by-Step Recipe

From chicken meat, a tender filling melting in your mouth for pasties is obtained.

Ingredients:

• chicken fillet - 600 g;
• hops-suneli;
• water - 100 ml;
• onion - 2 pcs.;
• dried dill;
• salt;
• butter - 100 g;
• pepper.

Cooking:

1. Rinse the chicken, remove the film. Slice.
2. Chop the peeled onions into quarters.
3. Put onion and sirloin in the meat grinder container.
4. Pour loose ingredients into crushed products. Stir.
5. To make the cooked product juicy, pour water in parts.

So that the filling is juicy and delighted with a great taste, water is always added to the prepared meat.Ideal when you get a porridge-like thick mixture similar to high-fat sour cream.

Georgian Recipe

This recipe differs from the classic cooking variant in that the minced meat is cooked using rice.

Ingredients:

• hops-suneli - 1 tsp;
• pepper;
• pork meat (preferably the neck) - 750 g;
• boiled rice - 120 g;
• water - 250 ml;
• onions - 4 large turnips;
• salt.

Cooking:

1. Rinse the meat, cut the veins and films, dry with a paper towel. Cut into pieces.
2. Turn on the meat grinder. Skip the semi-finished meat product twice, this will make the minced meat more tender.
3. Chop the onion.
4. Mix the ingredients.
5. To fill with water. Stir.
6. Sprinkle with spices, salt.
7. Allow to brew for an hour in the cold.

Juicy minced pork

The taste of chebureks in many respects depends on correctly prepared forcemeat. The final perception of the dish is influenced by the juiciness and flavor of the filling. In this recipe, for juiciness, the usual water is replaced with kefir.

Ingredients:

• pork - 600 g;
• fatty kefir - 140 ml;
• black pepper;
• dried herbs;
• onions - 8 heads.

Cooking:

1. Remove the husk from the bulbs, chop.
2. Rinse the pulp, clear of films and tendons. Cut across the fibers.
3. Place prepared foods in a meat grinder.
4. Spice up. To salt. Sprinkle with herbs.
5. Pour in kefir. Stir.

Beef filling

This cooking option contains a little surprise. Here, ordinary water in the stuffing is replaced with milk or broth. It turns out very tasty.

Ingredients:

• beef tenderloin - 550 g;
• rich meat broth (milk can be used) - 250 ml;
• dill - 50 g;
• large onions;
• pepper;
• salt.

Cooking:

1. Wash the tenderloin, cut into pieces.
2. Prepare the onion head.
3. Turn on the meat grinder. Skip onions, then tenderloin.
4. Rinse dill, chop. Mix with minced meat.
5. To salt. Sprinkle with pepper.
6. Pour milk or the declared amount of broth. Mix.

Test options

The filling, of course, affects the taste of pasties, but do not forget about the correctly prepared dough, which must emphasize the amazing relish of the dish. Whatever recipe you choose, the mass must be rolled out very thinly, so that during cooking the dough turns out with a crispy crust on the outside and at the same time tender and soaked meat juice inside.

Classic recipe

Ingredients:

• water - 250 ml;
• sunflower oil - 4 tbsp. spoons;
• salt - 0.5 tsp;
• flour - 450 g.

Cooking:

1. A deep bowl is needed to pour flour into.
2. In the center, make a deepening, pour in water.
3. Pour in salt, pour oil.
4. Stir. If the mass turned out to be steep and without problems is twisted into a ball, put it in a bag and send it for half an hour in the cold. If the dough is liquid, add more flour.

Dough chir-chir

This is a choux pastry that is easy to work with. It is soft in consistency, does not need constant addition of flour, is not as torn as in the classic recipe.

Ingredients:

• flour - 375 g;
• salt - 0.5 tsp;
• boiling water - 250 ml;
• vegetable oil - 2 tsp.

Cooking:

1. Pour salt into boiling water, stir until crystals are dissolved.
2. Sift flour into a bowl. Pour boiling water. Flour instantly seizes in a lump.
3. Add oil. Knead.
4. More in the process of kneading flour is not necessary. The dough will come out elastic, will not stick to your hands. Leave to rest for half an hour.

On kefir

It is believed that the prepared dough on kefir helps ready-made pasties to remain soft even after they have cooled.

Ingredients:

• kefir - 250 ml;
• egg - 1 pc.;
• salt - 0.5 tsp;
• flour - 450-600 g.

Cooking:

1. Pour kefir into the container.
2. Drive in an egg. To salt. Stir.
3. Introduce the flour. Knead. Give half an hour to rest.

Yeast dough

Ingredients:

• salt - 0.5 tsp;
• flour - 450 g;
• warm water - 250 ml;
• sugar - 1 tsp;
• dry yeast - 0.5 tsp;
• sunflower oil - 2 tsp.

Cooking:

1. Mix all the products.Important! The ideal temperature for the development of yeast is 25-30 degrees, so you should adhere to these conditions when diluting the component in a liquid.
2. Leave for an hour, tightly covering with a towel, in a warm place. It is not necessary to withstand the dough for a long time, its quality is deteriorating, products may acquire an acidic hue.
3. To embrace. Knead for five minutes to make the mass smooth.