Homemade pasties with cheese and herbs recipe

The rosy homemade pasties will surely please the whole family. The classic recipe is filled with meat, onions and spices. But, we will do a little differently and cook pasties with cheese. The highlight of the dish will be the elastic, obedient dough, which is pleasant to work with, because such dough perfectly rolls out to the finest state and does not break when frying.

As a filling, you can use minced meat, fresh or stewed vegetables and mushrooms, cheese and herbs in various combinations. There are many variations of fillings, read more here. Chebureks are most often deep-fried; baking in the oven is also allowed for the dietary option.

Sift flour (170 g) with a pinch of salt into a bowl for kneading dough in the form of a slide. Make a well and pour in vegetable oil.

Boil water, pour into flour and knead the dough first with a spatula. After cooling, continue kneading on a hard surface, adding a little of the rest of the flour. Roll the finished dough into a ball, leave for 20 minutes under cling film.

Grate the cheese on a coarse grater. Rinse greens, dry, chop finely with a ceramic knife. Season with salt, pepper, add spices and sour cream. Mix.

Knead the dough again, form small balls weighing about 50 grams.

Roll out each portion of the dough thinly. Put the filling on half of the cake, cover with the second half of the dough.

Remove air from the cheburek, perform a curly edge as desired.

Pour vegetable oil into a pan, heat for 1-2 minutes. Fry the products until golden brown on both sides.

Transfer the finished pasties to a plate covered with a paper towel to remove excess fat.

Transfer the product to a plate, garnish with herbs, serve and consume warm.

Homemade crispy pasties with cheese turn out to be very delicate in taste and cook them no more difficult than ordinary pies. It's also a sure-fire option and a good recipe.