{"id":6675,"date":"2024-11-25T11:52:35","date_gmt":"2024-11-25T11:52:35","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=6675"},"modified":"2024-11-25T11:52:35","modified_gmt":"2024-11-25T11:52:35","slug":"fried-meat-pies","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=6675","title":{"rendered":"Fried Meat Pies"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Ingredients:<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>For the Dough:<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Flour<\/strong>\u00a0\u2013 600 g (about 5 cups)\n<ul class=\"wp-block-list\">\n<li><strong>Vegetable oil<\/strong>\u00a0\u2013 60 ml (about 4 tbsp)<\/li>\n\n\n\n<li><strong>Salt<\/strong>\u00a0\u2013 1 tsp<\/li>\n\n\n\n<li><strong>Hot water<\/strong>\u00a0\u2013 400 ml (about 1\u00be cups)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>For the Filling:<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Minced meat<\/strong>\u00a0\u2013 450 g (about 1 lb, beef, lamb, or a mix)<\/li>\n\n\n\n<li><strong>Onion<\/strong>\u00a0\u2013 200 g (about 1 medium-sized onion, finely chopped)\n<ul class=\"wp-block-list\">\n<li><strong>Salt<\/strong>\u00a0\u2013 1 tsp<\/li>\n\n\n\n<li><strong>Black pepper<\/strong>\u00a0\u2013 \u00bd tsp<\/li>\n\n\n\n<li><strong>Dried parsley and dill<\/strong>\u00a0\u2013 1 tsp each<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Water<\/strong>\u00a0\u2013 150 ml (about 2\/3 cup)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>For Frying<\/strong><\/h4>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Step-by-Step Instructions:<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step 1: Prepare the Dough<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Knead the Dough<\/strong>: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It should not stick to your hands or the surface. If the dough is too sticky, add a little more flour, but be careful not to overdo it.<\/li>\n\n\n\n<li><strong>Rest the Dough<\/strong>: Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten in the flour to relax, making it easier to roll out the dough later.<a href=\"https:\/\/notycheese.com\/lotus-biscoff-dessert-cups\/\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step 2: Prepare the Filling<\/strong><\/h4>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step 3: Assemble the Chebureki<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Fill the Dough<\/strong>: Place a couple of spoonfuls of the meat filling on one half of each dough circle, leaving a border around the edges. Spread the filling evenly, but don\u2019t overstuff the chebureki.<\/li>\n\n\n\n<li><strong>Seal the Chebureki<\/strong>: Fold the dough in half to cover the filling, forming a semicircle. Press the edges firmly together to seal the chebureki. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step 4: Fry the Chebureki<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/notycheese.com\/crispy-zucchini-fingers-with-garlic-dill-sauce\/\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step 5: Serve<\/strong><\/h4>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Cooking Tips:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Filling Variations<\/strong>: You can experiment with the filling by using lamb, beef, or even a mix of meats. You can also add other ingredients like grated cheese, mushrooms, or chopped greens to the filling for different flavor profiles.<\/li>\n\n\n\n<li><strong>Dough Thickness<\/strong>: It\u2019s important to roll the dough thinly but not too thin, as overly thin dough may tear during frying. Aim for a thickness that is durable enough to hold the filling but still becomes crispy when fried.<\/li>\n\n\n\n<li><strong>Sealing the Edges<\/strong>: Make sure the edges are sealed tightly to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or simply pinch them together with your fingers.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Frying Temperature<\/strong>: The oil temperature is crucial for crispy chebureki. Make sure it\u2019s hot enough before frying. If the oil is too cold, the dough will absorb too much oil and become greasy. If it\u2019s too hot, the dough will brown too quickly on the outside while remaining undercooked inside.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Nutritional Facts (Per Serving \u2013 Based on 10 Chebureki):<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories<\/strong>: 350 kcal<\/li>\n\n\n\n<li><strong>Protein<\/strong>: 15g\n<ul class=\"wp-block-list\">\n<li><strong>Fat<\/strong>: 25g<\/li>\n\n\n\n<li><strong>Carbohydrates<\/strong>: 20g<\/li>\n\n\n\n<li><strong>Fiber<\/strong>: 2g<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Sodium<\/strong>: 500mg<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: For the Dough: For the Filling: For Frying Step-by-Step Instructions: Step 1: Prepare the Dough Step 2: Prepare the Filling Step 3: Assemble the Chebureki Step 4: Fry the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6676,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/6675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6675"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/6675\/revisions"}],"predecessor-version":[{"id":6677,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/6675\/revisions\/6677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/6676"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}