Choux Pastry Chebureks

Everyone has tried chebureki at least once in his life. Oily, scalding hot, wrapped in brown paper, they tasted so delicious that it was rarely possible to be limited to one. We invite you to remember the "taste of childhood" and cook pasties at home, believe me, it's not so difficult.

Ingredients

• 500 g lamb pulp
• or 250 g each of lamb and beef pulp
• 1 large onion
• 50 ml of water
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• vegetable oil for deep fat
• 3 cups flour
• 1 glass of water
• 2 tbsp. l. vegetable oil
• 1 tsp salt

Directions

1. Boil water. Sift half the flour and salt into a large bowl, pour in boiling water and vegetable oil, stir quickly and cool, 15 minutes.
2. Pour the remaining flour into the cooled dough in parts and knead until it stops sticking to your hands. Roll the dough into a ball and wrap in plastic wrap, remove for 30 minutes. in the refrigerator.
3. Chop the meat very finely or turn it through a meat grinder with a large wire rack. Peel and chop the onion in a food processor in Pulse mode together with water to a coarse gruel. Add the onion to the minced meat, salt and pepper, mix well.
4. Divide the dough into 8 pieces. Roll into circles 2 mm thick, working with a rolling pin from the center to the outside.
5. Lay out on one half of the circle, stepping back from the edge, 1.5 tbsp. l. minced meat, level and cover with the second half of the dough. Press down gently on the edges, roll with a rolling pin and press down with a fork. Place the finished pasties on a floured board and leave for 10 minutes.
6. In a large deep skillet or deep fryer, heat the deep-fat oil to 180 ° C. Dip 1-2 pasties in boiling oil. As soon as the pasties float to the surface, turn over and fry on the other side until golden brown. Then turn over again and fry for another 1 minute. Put the finished pasties on paper towels so that they absorb excess oil. Serve immediately.