Dough for pasties boiled in boiling water - 6 recipes

Choux base for baking has been used since ancient times. The dough for pasties brewed in boiling water is soft, and it is very simple to prepare. It’s easier to cook with it, because there is no need to roll it.

Classic chilled boiled dough for pasties

Using simple and cheap products, you can make an amazing base for pasties.

Ingredients:

• flour - 570 g;
• water - 240 ml;
• salt;
• oil - 45 g.

Cooking:

1. Pour salt into water, place oil. You can use any, even margarine.
2. Boil, pour half a glass of flour into the water, stir.
3. Cool slightly.
4. Pour the remaining flour, knead. Get a cool mass.
5. Put in a bag.
6. Hold for half an hour in the refrigerator.

The Crispest Dough Making Option

For lovers of a crispy base, this variation is perfect. Crispy pastry for pasties is easy to prepare, it turns out to be pleasant to the touch.

Ingredients:

• olive oil - 1 tbsp. a spoon;
• baking flour - 310 g;
• salt - 0.3 tsp;
• water - 240 ml.

Cooking:

1. Boil water, pour in oil.
2. Mix with flour, knead the dough, cool.
3. Knead, add flour if necessary.
4. The mass should be smooth and elastic.
5. Put in a bag. Allow to lie down a couple of hours.

How to make a custard base for pasties without eggs?

To make the dough perfect, you should include pork fat in the composition.

Ingredients:

• boiling water - 240 ml;
• pork fat - 1 tbsp. a spoon;
• salt - 1 teaspoon;
• flour - 580 g;
• sugar –1 tsp.

Cooking:

1. Sift flour, salt, add sugar.
2. Put fat, grind. It will turn out baby.
3. Pour boiling water over boiling water.
4. Knead the dough.

Boiled with vodka

A characteristic crunch of pasties can be obtained by preparing the correct dough. This is the most popular cooking option.

To make the dough more tender, water can be replaced with a mineral water. In order to have a crunch in the finished product, add vodka. And for a beautiful crust of a rosy color, sugar is responsible, which when roasted gives an appetizing shade.

Ingredients:

• sugar - 0.3 tsp;
• flour - 210 g;
• sunflower oil - 2 tbsp. spoons;
• water - 110 ml;
• salt;
• vodka - 1 tbsp. a spoon.

Cooking:

1. Boil water, add sugar, salt, stir.
2. Pour into flour. All actions are quick. Water should not cool. Flour must be brewed.
3. Boil the oil, add vodka.
4. Then pour boiling oil. This ingredient helps to create beautiful bubbles in the finished cheburek. Knead.
5. Insist for seven minutes, covering with a packet.
6. Knead again, repeat the process two times.

In milk

To prevent the workpiece from burning during the roasting process, do not add more sugar than specified in the recipe.

Ingredients:

• sugar - 1 tsp;
• milk - 240 ml;
• oil - 35 ml;
• flour;
• salt - 0.2 tsp;
• egg - 1 pc.

Cooking:

1. Boil milk, sugar, sprinkle with salt, pour oil. Mix.
2. Place half a glass of flour, mix, cool slightly.
3. Pour in the egg, stir.
4. Gradually add flour.
5. It should be a tight lump: rough in structure, not very beautiful in appearance.
6. Put in a bag, hold for a quarter of an hour.
7. Knead the dough after time.
8. Return to bag, stand a quarter of an hour.

The most delicious fillings for pasties, as in cheburechny

When the dough is ready, the question arises as to which filling is best to use for your favorite treat. To cook chebureks as in cheburechny, use the proven options of fillings.

Read also:pasties with meat - very good crunchy dough

With meat

Ingredients:

• onion - 2 pcs.;
• minced meat - 450 g;
• pepper;
• water - 110 ml;
• salt.

Cooking:

1. Salt the minced meat, add water. It is necessary to use a liquid, so that the filling is juicy. Water can be replaced with any broth.
2. Add pepper.
3. Chop the onion in as small pieces as possible.
4. Mix all the ingredients thoroughly.
5. Knead the dough according to any option.

With cheese

Ingredients:

• hard cheese - 170 g;
• mozzarella - 170 g.

Cooking.

1. Grind hard cheese of any kind.
2. Cut mozzarella into thin strips.
3. Mix both types of cheese.
4. The process of making dough to your taste.

With pumpkin

Ingredients:

• pumpkin - 650 g;
• pepper;
• sunflower oil;
• onion - 3 pcs.;
• salt.

Cooking:

1. Grind the pumpkin on a fine grater.
2. Chop the onion.
3. Mix the ingredients.
4. Sprinkle with pepper, salt, mix.
5. Pour oil into a pan, place food, fry.
6. Cool.

With potato

Ingredients:

• lard - 140 g;
• potatoes - 5 pcs.;
• onion - 2 pcs.;
• salt.

Cooking:

1. Boil potatoes, crush.
2. Make greaves with bacon.
3. Chop the onion, fry in the resulting greasy fat, add to the potatoes, sprinkle with pepper, salt.

Useful Tips

• If you have unused dough left, freeze it. Custard mass tolerates temperature differences. After thawing, it will be necessary to add only a little flour to the mass.
• If you use minced meat, add grated butter for juiciness.
• Juice beef will help to give kefir. These two products work wonderfully together. Ground beef is well absorbed by the fermented milk product.
• For frying pasties, do not regret oil, you need to pour a lot of it. Can be deep-fried.
• In order for the bubbles to form on the test, and the filling to fry, it is necessary to put the workpieces only in boiling oil.
• It is not recommended to cover with a lid because condensation forms. Moisture will begin to drip, oil will shoot.
• If the dough is stale, sticky, sour and impossible to roll, then you should knead again, adding the flour in parts. Then put it back in the bag and let it rest.
• For more than two days, the finished mass cannot be stored in the refrigerator.
• Instead of wheat, you can use rice or buckwheat flour. It will turn out an interesting, spicy taste. A beautiful color is obtained when using the corn component, which is pre-sieved to prevent solid particles from entering the dough.