How to make dough for pasties - 9 step by step recipes

To make the dough for pasties at home, it is enough to take 3 components - water, salt and flour. More complicated recipes with the addition of eggs, light beer are possible.

Homemade dough is the basis for mouth-watering pasties with meat, ham, cheese and other fillings. It is prepared in many ways on plain water, low-fat kefir, milk, mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and observe the general technology of kneading.

Calorie pastry for pasties

The calorie content of the test for pasties is about 250-300 kcal per 100 grams. The least high-calorie billets are obtained on the basis of 3 simple ingredients - the product of the processing of grain, water and salt. Adding beer or kefir increases the caloric value of the test.

Useful tips before cooking

1. For the preparation of pasties it is better to take premium flour. It is advisable to sift the product before mixing.
2. Vodka is an additional ingredient in baking. Minimum required. Gives the test elasticity and strength. Promotes the formation of bubbles.
3. Before cooking pasties, you must leave the dough piece alone for at least 30 minutes.
4. Roll into small round cakes. Sechni should be thinner than for dumplings.

Classic delicious crispy pastry

• Gently sift the flour through a sieve. I pour it on a large kitchen board.
• I make a depression in the middle of the slide.
• I pour vegetable oil and boiled water. I put 1 teaspoon of granulated sugar and salt.
• Knead until smooth. I focus on density. The pastry for pasties should not turn out too liquid. Gradually add flour. I interfere.
• After kneading, I divide into balls of the same size and roll out. The dough is ready.

Dough with bubbles as in cheburechny

The dough with bubbles in cheburechny is prepared from 3 components. This is done not so much to get a good taste, but in order to save and speed up the cooking process. The recipe is very simple.

• Water - 2 cups,
• Salt - 8-10 g,
• Flour - 700 g.

1. I pour the ingredients into a large and deep container.
2. I mix with active movements. The consistency of the dough piece should be tight. Knead until it stops sticking to my hands.
3. I form a big ball. I clean in the refrigerator, covering with cling film.
4. Cooking stuffing for pasties. After that I take out the dough and start baking.

How to make dough for pasties on vodka

Vodka is a baking powder that makes the dough more tender and airy. Adding a minimum amount of alcohol allows you to cook crispy and tasty pastries. Do not worry about the taste and smell of alcohol. In the finished product, the presence of the secret ingredient is invisible.

• Flour - 4.5 cups
• Chicken egg - 1 piece,
• Water - 1.5 cups,
• Vodka - 2 large spoons,
• Vegetable oil - 2 tablespoons,
• Salt - 2 large spoons.

1. I pour clean water into a small pot. Salt, add vegetable oil.
2. Turn on the stove. I bring the water to a boil.
3. I pour 1 cup of the product of grain processing into hot water. Mix thoroughly with a whisk until smooth.
4. Cool the mass. I drive in an egg. I put 2 tablespoons of vodka. I pour the remaining flour. Not in a hurry, I introduce the ingredients gradually.
5. I interfere with an elastic and uniform state, without lumps.
6. I wrap in a kitchen towel. I leave it on the kitchen table for 30 minutes, and then put it in the refrigerator for 1 hour.
7. After the dough "ripens", I proceed to cooking pasties.

Kefir dough for pasties

• Kefir of any fat content - 1 cup,
• Premium wheat flour - 500 g,
• Salt - 1 pinch,
• Chicken egg - 1 piece.

1. I’m breaking an egg in a bowl. Add salt. Beat with a fork, whisk or use a mixer.
2. I pour kefir. Mix thoroughly.
3. Gradually I introduce a grain processing product. I pour in small portions.
4. Mix everything in a bowl. I spread the lump on the kitchen board. Knead and bring to a dense consistency.
5. I form a bun. I clean the cling film. I leave alone for 40-50 minutes on the kitchen table.

Flour must be pre-sifted to obtain a softer and lush baking. On kefir you can cook and pancakes or vareniki.

Egg-free dough

• 2.5 percent fat milk - 1 cup,
• Vodka - 30 g
• Wheat flour - 500 g
• Salt - 1 teaspoon.

1. I pour the milk into the pan. I put it on the stove, heat and dissolve the salt.
2. Sifting flour. I make a small deepening, pour milk and gradually add vodka.
3. Knead the dough. I wrap it with cling film or put it in a plastic bag. I send it in the refrigerator for 1 hour.
4. After proceeding to cutting into small pieces and rolling. While the dough is "ripening", I am closely engaged in the filling for pasties.

Recipe for mineral water. Quick and easy

• Flour - 4 large spoons,
• Chicken egg - 1 little thing,
• Mineral water - 1 tablespoon,
• Sugar - 1 small spoon,
• Salt - 1 pinch.

1. Beat the egg thoroughly and gently with salt and sugar. I use a mixer to speed up the process.
2. I add mineral water. Set aside.
3. Sifting flour on the table. I make a small crater (deepening). I pour the mixed liquid.
4. Knead thoroughly until a dense and uniform workpiece is obtained. The mass should not stick to the hands.
5. I put it in a large and deep plate. Cover with a damp towel or wrap in cling film.
6. I leave it in a warm place for 50-60 minutes.
7. I crush the crunchy test base, divide into portions. Roll out and start cooking, adding the filling.

On a mineral water I quickly and simply cook pancakes and dumpling dumpling.

How to cook the best choux pastry for chebureks

• Flour - 640 g
• Water (boiling water) - 160 ml,
• Vegetable oil - 30 ml,
• Chicken egg - 1 little thing,
• Salt - 1 small spoon.

1. I put water on the stove. Add vegetable oil and salt. Bring to a boil.
2. Immediately add half a glass of flour. Mix thoroughly until smooth without flakes and lumps. I clean it from the stove and leave it to cool.
3. Add the egg to the test mass at room temperature. I am mixing.
4. I pour a slide from the remaining amount of flour on the table. In the upper part I make a hole. Add custard mass. Knead until smooth. The workpiece should stretch.
5. Leave alone for 30 minutes. Re-knead. After that I proceed to the preparation of pasties.

Delicious puff pastry

• Flour - 500 g
• Butter - 250 g
• Cold water - half a glass,
• Sugar - 5 g
• Salt - 10 g.

1. I slightly cut the melted butter into small pieces.
2. Sprinkle with a grain processing product. Mix until complete dissolution of the oil.
3. I make a funnel in a test basis. I pour in the water. Add sugar and salt.
4. Gently mix the ingredients. If necessary, add an additional amount of flour. The finished workpiece should be elastic in consistency.
5. I put it in a large pot. I cover it with a dampened towel made of natural fabric.
6. I send it in the refrigerator for 2-3 hours.
7. I take out puff baseI lay on a large kitchen board.
8. I roll it out and fold it into an envelope, bending the edges to the center. Once again, I roll and collapse.
9. I am doing this procedure 3-4 times. I proceed to the preparation of pasties.

Wrap the rest of the base in cling film and put in the freezer.

Beer recipe

• Light beer - 1 glass,
• Chicken egg - 1 little thing,
• Flour - 0.5 kg
• Salt - 1 pinch.

1. Beat the egg in a separate bowl. Add beer. Mix thoroughly.
2. Gradually add flour and knead with a whisk. I take out the mass from the dishes and begin to knead on the table.
3. The test base should be elastic, not stick to the hands.
4. I form a big ball. I cover with a towel. I leave it on the kitchen table for 60-90 minutes for “ripening”.
5. I proceed to the preparation of the filling.

Homemade dough for pasties turns out to be tasty, crunchy and healthier than convenience foods. It is prepared from natural and fresh ingredients, the quality of which can be controlled. During cooking, you can change the ratio of components, "play" with the consistency, etc.

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From the home base you will definitely get tasty and crispy pasties that will not leave your loved ones indifferent. Thanks for your attention!