Chebureki

Central Asian and Caucasian Deep Fried Pasties - Russian Pelmeni Recipe

How to Cook & Prepare Central Asian and Caucasian Deep Fried Pasties:

3 cupsful flour ¾ cupful water for
400 g lamb (boned) dough
100 g fat 200 g rendered fat for
1 egg frying
50 g rice pepper, salt (to taste)
minced parsley

Filling

Put the meat, fat (preferably tail fat) and onion through the food chopper or chop up fine with a knife. Add salt, pepper and minced parsley. Mix thoroughly with a paddle and stir in 2 or 3 tblsps cold water.

Dough

Sift the flour, make a well and pour in the beaten egg, water and ½ tsp salt. Knead into a dough as for noodles. Roll out until about 1 mm thick; cut into rounds the size of a saucer. Put the filling on one half and fold over into a halfmoon shape. Brush the edges with beaten raw egg and pinch. Deep fry the chebureki and serve immediately.

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	Armenian Meat Pasties