Chebureks with meat are a tasty and satisfying alternative to regular pies. This is a traditional dish of the Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, at present, in cities, they are sold on every corner, in my opinion, although it is difficult to call it pasties. Therefore, we will cook them at home.
It doesn't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolboy can cook them.
The main ingredients are dough and meat. In most cases, unleavened dough is used, but many prefer a custard counterpart. To add porosity, you can add baking powder, vodka or oil.
Real chebureks are cooked with meat, today pork and beef are most often used, and in some cases chicken. It all depends on your capabilities and preferences. Although they do it with potatoes, mushrooms, cabbage, cheese and other fillings.
In the traditional recipe, the meat is finely chopped, but, as you know, we mainly use minced meat. We fry in vegetable oil, and traditionally, mutton fat (or other animal fat) is used.
Recipe for pasties with meat at home (step by step recipe with photo)
Chebureks are quite fatty foods, so they are not recommended for dinner. Over time, many options for their preparation have appeared, so there is plenty to choose from. In this article, we will look at the most common and simple recipes.
Since the taste and juiciness of these pies depend on the dough, at the beginning we will give several recipes for making dough.
Menu:
The taste of chebureks depends on the method of preparing the dough. Consider the classic version on the water. This recipe is one of the simplest, but the aroma of chebureks will not be worse.
Ingredients:
- 1 kg of wheat flour.
- A pinch of edible salt.
- 350 ml of water.
Cooking method
According to this recipe, the dough is dense and elastic. To achieve the desired consistency, you must use hot water, but not boiling water. Thanks to this, the "pie" will turn out crispy and tender.
The dough must be thoroughly kneaded for a long time. Don't forget to sprinkle it with water periodically. After a few minutes of kneading, form a ball from the dough, roll it up with plastic or cling film, and then send it to the refrigerator for 30 minutes. After that, you can start preparing the filling.
2. Dough for pasties with bubbles, as in pasties
If you want to cook light and airy pasties, the same as those sold in pasties, it is recommended to use the following method for preparing bubble dough.
Ingredients:
- 7 cups white flour
- 500 ml of boiled water.
- 6 tbsp melted butter.
- 1 tsp each of sugar and salt.
Step by step cooking
1. In a small bowl, mix edible salt with granulated sugar, then send them to a container of warm water.
2. Then send the butter there, which must first be melted. Mix well with a spoon.
3. Sift wheat flour into a deep bowl. Make a small hole in the middle and pour a small amount of the prepared liquid into it.
4. Start kneading the dough, gradually adding water.
5. To make it easier to knead, put the dough on the table and continue kneading by hand. It is imperative to achieve a dense texture so that during frying pasties do not burst and do not let the juice out. Due to the content of butter, they will turn out very tender and bubbly.
6. When the dough is dense and homogeneous, it is necessary to form a ball out of it, wrap it with a film, and then send it to the refrigerator for about one hour. In the meantime, you can start preparing minced meat.
3. Choux pastry dough
Some people believe that cooking chebureks is a complicated process. However, there is a fairly simple recipe for kneading choux pastry, which makes a delicious dish. In this case, you do not need to set aside a lot of time for cooking.
Ingredients:
- 300 ml of mineral water.
- 600 g flour.
- 4 tbsp vegetable oil.
- 5 g of granulated sugar.
- 5 g of edible salt.
Cooking
1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After that, water should be gradually added to the sifted flour. Knead the dough until it becomes a semi-liquid state. This is checked very simply, stick an ordinary spoon into the dough, it should slowly fall.
2. Now add boiling vegetable oil to the mass and mix thoroughly.
3. Continue kneading until the dough becomes elastic. After that, put it in the refrigerator for half an hour.
4. How to cook pasties with minced chicken
Crispy and mouth-watering chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for this dish. The taste of cheburek, to a greater extent, depends on the kneading of the dough and the frying process.
Ingredients:
- 600 g white flour.
- 1 chicken egg.
- 1 tsp of table salt.
- 1 tsp granulated sugar.
- 1.5 cups of water.
- 8 tbsp sunflower oil.
- 1 tsp vodka.
- 1 kg chicken mince.
- Black pepper to taste.
- 2 onion heads.
Step by step cooking
1. Prepare a deep bowl, break an egg into it, add vegetable oil, salt and granulated sugar, mix everything thoroughly. Then add the required amount of water, as well as vodka, thanks to which the pasties will turn out crispy.
2. Then you need to add flour to the mixture in small portions. Knead until the mass is thick enough.
3. Continue kneading on the board. The dough should have a uniform and dense consistency. Then wrap it in cling film and refrigerate for half an hour.
4. In the meantime, we will prepare the filling for pasties. First, peel the onion from the husk, wash and cut into small pieces.
5. In a separate bowl, mix the chopped onion, minced chicken. Salt the ingredients and stir.
6. Roll out the dough with a rolling pin. The thickness of the sheet should not exceed 3 mm.
7. If you want to cook small pasties, then circles can be cut out with a glass, and if you want them to be larger, then use a saucer.
8. Put the prepared meat filling on the blanks.
9. Carefully seal the edges and give the future chebureks a beautiful shape.
10. Fill a thick-walled pan with 4 cm of sunflower oil. Warm it up well and lay out pasties. Fry on each side for two minutes.
5. Recipe for pasties with beef
Ingredients:
- 300 g ground beef.
- 1 chicken egg.
- 3 cups white flour
- 250 ml of water.
- 0.5 tsp salt.
- 1 head of onion.
- Pepper to your preference.
Step by step cooking
1. First, let's prepare the filling. The meat must be twisted in a meat grinder, chop the onion with a blender. Salt the ingredients, mix and knead by hand.
2. Break an egg into a separate plate, add edible salt and warm water. Stir the food well so that the salt and egg are completely dissolved in the liquid.
3. Add 2.5 cups of sifted wheat flour to the mixture.
4. Knead the dough for a few minutes, it should be elastic. You can add a little more flour if needed.
5. Divide the kneaded dough into 6 portions. Each part must be rolled out and conditionally divided into two halves. Put the minced meat on one, at a distance of 2 cm from the edge, as shown in the image.
6. Cover the filling with the second half of the rolled out layer, and press the edges with a fork.
7. Heat the vegetable oil in a frying pan and fry the pasties for two minutes on each side.
Chebureks are ready to eat. Serve them at the table while they are hot.
6. Chebureki with meat, very successful crispy dough
If you want to cook crispy pasties, then use the following recipe. You can use absolutely any minced meat, but experts recommend beef.
Ingredients:
- 750 g wheat flour.
- 400 g minced meat.
- 200 ml of broth.
- 250 ml cold water.
- 1 tsp salt.
- 500 ml vegetable oil.
Cooking
If you add a little sugar to the dough, then pasties are more ruddy. But you need to know the measure, since a large amount of sugar sugar can cause the dough to burn and the minced meat to remain raw.
1. A small amount of flour must be sifted into a deep bowl and poured with water. After that, salt, stir and gradually add the rest of the flour. After kneading, the mass should be thick, set it aside for half an hour.
2. To prepare the filling, mix minced meat, spices and salt. In this recipe, the filling should be watery, so you need to add broth to it.
3. The rested dough must be rolled out and divided into equal parts. Wrap the filling, press the edges with a fork, and cut off excess dough if necessary.
4. Put the pan on the stove and pour vegetable oil into it. If you want to get crispy chebureks, then the oil must be well heated. Fry on each side until golden brown. Turn pasties over carefully, otherwise the dough may be damaged.
7. Video recipe for pasties on kefir
You can use another interesting way to cook chebureks. In this case, we will add kefir to the dough. Watch a video clip with the cooking process.
Thanks to the above recipes, you can quickly prepare delicious recipes, do not be afraid of the process itself, as it is absolutely uncomplicated.
1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR
In our country, chebureks have always been in great demand and today people are willing to buy these stuffed cakes prepared in a special way. For the first time, such pies with meat filling began to be cooked in Central Asia, and among the Turkic and Mongolian tribes, chebureks were especially popular and eventually turned into a traditional dish.
Is it possible to cook pasties with your own hands at home? Yes, you certainly may! In this article, we will tell you how to make the dough crispy with bubbles for these delicious oriental pies in the traditional way on water, on boiling water, on kefir, on milk, with the addition of vodka. In addition, we have placed in the material various recipes with photo steps and a video with a step-by-step explanation, with which you can quickly make delicious pasties at home.
Undoubtedly, any hostess will tell you that it is her cooking recipe that is the most correct and only she knows how to make pasties. But in our time, there are many different recipes for preparing both the filling and the dough for homemade chebureks, which differ from the classic method (which uses ingredients such as water, flour, salt and meat).
◘ USEFUL TIPS ◘
√
if the filling of the cheburek is minced meat, then it is very desirable to add a couple of tablespoons of kefir to it;
√
do not chop onions in an electrical appliance! It is better to cut it into small pieces with a knife so that the filling is more juicy and tasty;
√
as a rule, lamb or beef is used for the filling. But you can make pasties with amazing taste if you make minced meat - assorted pork, beef and lamb;
√
do not add different spices or ingredients that are not included in the recipe of the dish until you have made 4-5 different varieties of stuffed tortillas with your own hands. When you try your own homemade pasties, then it will become clear to you what spices can be added to the dough or to the filling that will not spoil the original rich taste of this oriental dish;
√ you can make very tasty chebureks in a deep fryer if you don’t have a cast-iron cauldron. But in this case, the vegetable oil should completely cover the tortillas with the filling during cooking.
To begin with, let's turn to the recently popular recipe for cooking delicious and lush chebureks with bubbles on crispy dough on kefir.
4. COOKING DOUGH ON MILK
If you want to cook delicious puff pasties at home, then be sure to try making dough for them with low-fat milk!
The dough that you can make with the recipe below is very easy to roll out and more durable than unleavened. It may take a little more time to cook pasties with a rich taste in this way, but the excellent result and delicious taste of the dish are worth it!
For work we need:
- 200 gr low-fat milk,
- 500 gr wheat flour,
- 80 gr soft vodka,
- a teaspoon of salt.
How to make milk dough:
Dilute the salt in the milk and carefully pour the flour into it, constantly stirring the contents. Add vodka to the same container, but not all at once, but a tablespoon. Now knead the dough with your hands. If the mass turns out to be excessively dry, then it is advisable to knead it with wet hands. The dough should turn out in the form of a rough and loose substance. After that, wrap it in cling film and put it in the refrigerator for 30 minutes.
5. HOW TO MAKE DOUGH FOR CHEBUREKS WITH VODKA CORRECTLY
Do you know how the Crimean Tatars make delicious and fragrant chebureks? Next, you will find a recipe on how to properly make dough for pasties on vodka. If you add the famous strong drink to the dough correctly and on time, then the rolled out dough will be covered with bubbles during the frying process and you will get a crispy crust. Be sure to follow the proportions of the ingredients that are indicated in the dough recipe!
Ingredients:
- 640 gr wheat flour,
- 35 ml soft vodka,
- 1 egg
- 340 ml of water
- 35 ml vegetable oil
- a teaspoon of salt.
Cheburek dough on vodka:
Pour water into a deep saucepan and add oil and salt;
Pass the flour through a sieve several times and add it in small portions to the pan, constantly stirring the contents with a spoon. Do not fill the entire stasis with flour, but only 300-400 grams;
Remove the pan from the stove only after the flour has completely dispersed. When the mass has cooled completely, add the rest of the flour. Now you can knead the dough;
Add the egg to the loose mass and continue to knead the dough, gradually adding vodka to it until the contents turn into a tight and not sticky mass;
Now you need to wrap the well-soaked vodka dough in cling film and leave it like that for an hour. After that, you need to knead the dough again, pulling it out of the film, wrap it again and send it to the refrigerator overnight.
ALSO DISCOVER...
Deep-fried crispy products with a fragrant and juicy filling are best enjoyed freshly prepared. The recipe for pasties with meat at home is not complicated, and the amazing taste of the dish will not leave the household indifferent. Below are the various baking options.
Chebureks with meat - a classic recipe
There are many cooking options in the open spaces of the network, but the classic remains the most delicious and proven.
Ingredients:
- flour - 970 g;
- salt - 2 teaspoons;
- warm water - 0.5 liters;
- fat - 50 g.
Filling:
- onion - 340 g;
- minced meat - 670 g lamb (beef);
- greens;
- salt - 1 teaspoon.
Cooking:
- Pour flour into a container, pour half the norm of water. Stir.
- Pour the rest of the liquid into a saucepan, salt.
- Put fat.
- Wait for the boil.
- Prepare mixer.
- Pour the boiling liquid into the flour, beat.
- Knead until the mixture cools down a bit.
- Then knead with your hands.
- Place in a package.
- Remove to refrigerator.
- To prepare the filling: chop the peeled onion. You can use a meat grinder, blender or grater.
- Chop greens.
- Place minced meat, salt, herbs, spices in a bowl. Knead and roll out the dough.
- Cut out circles in a convenient shape.
- Place the filling on one side, cover the other.
- Pinch the edges, you can use a fork.
- Take out the frying pan, pour in the oil, heat it up.
- Place chebureks. Fry for a couple of minutes.
- Place on paper towel to help remove grease.
- Transfer to a plate. Cover to keep warm while preparing the next batch.
Recipe for cooking, as in cheburechnaya
Feel the taste of childhood by preparing a fragrant pie filled with delicious juicy filling with crispy, thin dough.
Ingredients:
- flour - 450 g;
- water - 150 ml per dough;
- salt;
- water - 125 ml for minced meat;
- minced meat - 320 g;
- salt - half a teaspoon;
- sunflower oil - 2 tbsp. spoons;
- parsley - 30 g for minced meat;
- onion - 160 g for minced meat;
- white pepper for stuffing.
Cooking:
- Salt the flour.
- Make a hole in the center. Pour water for the test.
- Pour in sunflower oil.
- Knead, you will get a dense mass.
- Wrap in a bag.
- Remove to refrigerator.
- Grind the bulbs. You can use a grater or blender.
- Mix with minced meat.
- Chop greens. Add to minced meat along with salt, pepper.
- Mix. Discard the resulting mass.
- Pour in the amount of water for minced meat.
- Mix. Get a liquid mass.
- Roll out thin dough with a rolling pin, cut out circles.
- Place minced meat in the center.
- Close and secure the edges by pressing with a rolling pin.
- Place in boiling oil. Fry.
Dough for chebureks: options
This delicacy is popular regardless of the season. Delicious dough can be prepared in many ways.
On kefir
Thanks to this option, you will get a soft fragrant cheburek.
Ingredients:
- egg - 1 pc.;
- kefir - 250 ml;
- salt;
- flour - 500 g.
Cooking:
- Pour kefir into a container, salt.
- Pour in the egg. Mix.
- Add flour in small portions, kneading the dough.
- The resulting mass is not hard and not soft.
- Wrap in a bag, put in the refrigerator.
- After half an hour, you can start cooking.
Crispy dough on a mineral water
This is an amazing pastry dough with bubbles. Envelopes with meat will simply fly off the plate.
Ingredients:
- water - 300 ml mineral cold;
- oil - 1 tbsp. a spoon;
- flour - 520 g;
- sugar - half a teaspoon;
- table salt - half a teaspoon.
Cooking:
- Pour water with gases into a large bowl, add salt.
- Add sugar, stir until completely dissolved.
- Add oil, stir.
- Sift flour.
- While kneading, carefully pour it into the liquid.
- If it sticks to the surface, add more flour than the recipe calls for.
- Leave in the refrigerator, wrapped in a bag, for an hour.
Custard with bubbles
This cooking option is loved by many, because it does not require a lot of products and special efforts for cooking. Cheburek will turn out soft and remain so, even after cooling.
Ingredients:
- flour - 670 g;
- salt - 1 teaspoon;
- water - 170 ml hot;
- sunflower oil - 30 ml;
- egg - 1 pc.
Cooking:
- Mix boiling water with salt and oil. Pour flour (75 g). Stir so that the mass is without lumps.
- Pour in the egg. Stir.
- Pour in the rest of the flour. Pour liquid into the center, mix.
- Knead again after half an hour.
- After half an hour you can cook.
Puff
A recipe that is common among the Crimean Tatars.
Ingredients:
- flour - 440 g;
- vegetable oil - 80 ml;
- water - 180 g;
- salt - half a teaspoon;
- yolk - 1 pc.
Cooking:
- In a container, mix the yolk with salt.
- Pour in oil and water, stir.
- Pour flour through a sieve.
- Knead.
- Spin the ball. Roll up in a bag and put in the refrigerator.
Yeast
It is believed that the most delicious cheburek cooked with yeast.
Ingredients:
- yeast - 1 teaspoon;
- flour - 780 g;
- salt;
- warm water - 320 ml;
- sunflower oil - 2 teaspoons;
- egg.
Cooking.
- Pour warm water into a saucepan, add yeast. Mix.
- Boil.
- Pour in 100 g of flour. Mix.
- Pour in the egg.
- Add the rest of the flour, knead the dough.
- Give an hour for the mass to infuse.
Chebureki with veal or lamb
To make the dish real and not spoil the mood, you don’t have to feel sorry for the oil. Cheburek should swim in it. To obtain a crispy and golden crust, spread only in boiling oil. It is convenient to use a deep fryer for cooking. To remove excess oil that remains on the surface, place the products on a paper towel.
Ingredients:
- flour - 600 g;
- salt;
- water - 320 ml;
- black pepper for minced meat;
- egg;
- onion - 370 g for minced meat;
- olive oil - 1 tbsp. a spoon;
- lamb or veal (two types of meat can be used) - 750 g;
- milk - 2 tbsp. spoons.
Cooking:
- Boil water, add salt.
- Pour in oil.
- Quickly add half a glass of flour, stirring, brew the mass.
- Cool down.
- Pour in the egg, then the milk.
- Knead.
- Be sure to rest for half an hour.
- For the filling, chop the meat and onion using a meat grinder.
- Salt, add pepper. Stir.
- Roll out the dough thinly. Cut out circles using a bowl or plate.
- Place the stuffing in the center. Fasten the edges.
- Scatter the oil. Place the cheburek. Roast.
With chicken stuffing
Pies are obtained with a crispy crust and the most delicate juicy filling inside.
Ingredients:
- salt - 1 teaspoon;
- water - 240 ml;
- wheat flour - 4 tbsp. spoons;
- sugar - 1 teaspoon;
- egg - 1 pc.
Filling:
- salt - 1 teaspoon;
- chicken fillet - 750 g;
- champignons - 470 g;
- ground dried garlic - 1 teaspoon;
- green onion - 30 g;
- ground pepper - half a teaspoon.
Cooking:
- Mix all products intended for the test.
- Knead, roll into a ball.
- Let rest for half an hour.
- Chop the onion, let it go.
- Chop the mushrooms, add to the onion. Salt.
- Fry.
- Grind the fillet using a meat grinder, mix with fry.
- Combine chopped onion with meat, salt, add spices. Mix.
- Roll out the dough, cut out circles.
- Place the filling, closing the edges.
- Transfer to hot oil. Fry on both sides.
With beef and pork
Delicious filling combined with the thinnest dough will give you real pleasure.
Ingredients:
- onion - 50 g;
- water - 150 ml for minced meat;
- water - 120 ml;
- flour - 150 g;
- greens - 100 g;
- vegetable oil - 130 ml for the test;
- frying oil - 1000 ml;
- minced pork with beef - 320 g;
- salt.
Cooking:
- Mix water for dough with oil, salt, heat.
- Combine with flour, knead the dough.
- Give time to stand for two hours.
- Add chopped greens to minced meat, salt.
- Pour in the rate of water indicated for minced meat.
- Mix. The presence of water will give the desired juice to the filling.
- Roll out the dough, cut out circles. Place meat filling.
- Fasten the edges by pressing with a rolling pin, cut with a curly knife.
- Scatter the oil.
- Transfer the blanks to the oil.
- Fry.
- Take out, place on a napkin. After a couple of minutes, transfer to a dish.
Crimean pasties with meat
Minimal financial and time costs, and as a result, a great effect.
Ingredients:
- vegetable oil - half a teaspoon;
- flour - 520 g;
- salt;
- water - 240 ml.
Filling:
- parsley - 20 g;
- minced meat - 290 g;
- ground pepper;
- onion - 160 g;
- salt;
- meat broth or water - 5 tbsp. spoons.
Cooking:
- Pour oil into flour, salt.
- Rub with hands.
- Pour in water, knead the flour.
- Close in a package. Leave for half an hour.
- Chop the onion, use a blender to do this.
- Mix with minced meat.
- Chop the parsley, add with salt and pepper to the minced meat, mix.
- In order for the semi-finished product to become softer and more uniform - beat off.
- Pour in the broth, in its absence - water.
- Stir.
- Roll out the dough thinly, cut out circles using any materials at hand: a plate, a lid, etc.
- Place the filling. Pin the edges.
- Warm up the oil.
- Fry the cheburek on both sides until golden brown.
It is delicious to cook pasties with cheese, for this, add grated cheese to the filling in any recipe you like.
How to sculpt and fry?
Can be cooked in a variety of ways:
- Cut off a piece of dough, roll into a ball, roll out with a rolling pin. You will get the basis for one serving.
- You can immediately roll out the whole mass and cut out with a bowl or plate of the workpiece.
In the second option, it will be necessary to dust the surface with flour more often, this will make the mass more rigid, but the pasties themselves will be the same in size.
Spread the filling on the first half, and cover the second half on top. The usual chebureks have a jagged border. To do this, you can use a special tool or a regular fork, pinching the dough with it.
To fry the products, you need to pour a lot of oil into the pan. Be sure to heat it up. Place the blanks with meat and fry. Then move them to a paper towel. When excess oil is absorbed, transfer to a dish and serve.
- Hey, my dear, yes, you have in your
pasties one onion!
- Why hell onion? Lots of onions!
Soviet joke
Often, passing by stalls where various goodies are prepared, it is impossible to resist and not buy something for a snack. And the look and aroma of fried, ruddy, oily chebureks is generally crazy. The thought of being smeared with oil up to the very ears is not at all frightening, the desire to bite off a piece of this coveted pie is so great. And what is extraordinary about it? Looks like a pie. But no, cheburek, although a close relative of our pie, is completely different, invented many centuries ago and won universal respect as a work of culinary art. The first appearance of pasties is attributed to the soldiers of Genghis Khan, who decided to cook such pies on an inverted shield, pouring a lot of oil into it. There are other versions of the birth of this dish, but whoever invented it, thank you very much. Cheburek turned out to taste good, and easy to prepare. In a word, wonderful in every way!
Buying it at any outlets these days is not a problem - even ready-made, even frozen. But after all, who better than us to know how different purchased chebureks are from homemade ones. In addition, it is not difficult to cook homemade pasties at home. The main thing is to know the technology and follow simple cooking rules so that your product turns out juicy, fried, fragrant, that is, the way it was originally. Over time, many recipes for cooking chebureks have appeared. As they say, how many hostesses - so many opinions. Each of them uses a different dough for making chebureks and changes the composition of the filling in its own way. However, there are recipes for making the right chebureks, traditional ones, in which the replacement of ingredients is not only undesirable, it is unacceptable. And, of course, it’s worth starting to hone your skills in cooking pasties from one of them. And having already mastered cooking traditional homemade pasties, it is worth inventing something new, slightly diversifying the classic recipe.
The preparation of chebureks can be divided into three stages: preparation of the dough, preparation of the filling (in our classic case, this is minced meat) and directly frying the resulting blanks. Let's start with a test. Its composition is extremely simple: flour, water, vegetable oil and salt. The peculiarity of this test is that it is kneaded in boiling water. Add 1 tbsp to a glass of boiling water. vegetable oil (this is what gives the dough some kind of bubbiness). Mix 2 cups of flour in a bowl with salt and, without ceasing to stir, pour water with vegetable oil into the flour. When the dough is mixed in a lump and cools a little, add flour and continue to knead it with your hands. The dough should turn out smooth, elastic and lag behind the hands. Leave it on for an hour or two. In the meantime, proceed to the second stage - the preparation of the filling (minced meat), which in the classic version is a mixture of minced meat, chopped onion and water. Mix everything, add salt, spices to taste and, of course, herbs. Everything, the filling is ready. By consistency, it should resemble thick sour cream, the proportions of meat and onions in it are to your taste. The amount of onion in the filling should be really large - it is the onion, thinly sliced and well mixed with meat, that gives the pasties that incredible juiciness. It is good to slightly dilute the minced meat instead of water with kefir, then the filling will not spread. When the dough has stood its due time, roll it into a sausage, cut it into pieces, roll each of them into a thin cake, put the filling, fold in half and carefully pinch the edges. Fry the resulting blanks on both sides in odorless vegetable oil (you can take corn oil). There should be a lot of oil in the pan - the chebureks literally "float" in it. Have the chebureks become golden in color? Take them out immediately and put them on a paper towel to get rid of excess fat. It is best to eat chebureks immediately after cooking, piping hot, in order to feel the beauty of this dish. If you got a little more of these wonderful pies than you expected, freeze them raw, first spreading them on a pallet, and then pack them in plastic bags. It is very comfortable.
Having honed your skills on the classics, you can experiment a little with the filling by preparing homemade pasties with potatoes, cheese, mushrooms and cheese, tomatoes. In general, mix the ingredients however you like. You can also get creative with the dough by cooking it on kefir or adding cottage cheese to it.
Homemade chebureks with meat filling on kefir
Ingredients:
300 ml of kefir,
500 g flour
1 tsp Sahara,
1 onion
500 g minced meat,
½ tsp soda,
vegetable oil,
salt, pepper - to taste.
Cooking:
Mix sugar, kefir, salt, add soda to the mass, then add flour. Combine minced meat with chopped onions, pepper and salt. Roll out the dough thinly, cut circles out of it. Put the filling in the middle of each and pinch the edges. Fry pasties in vegetable oil on both sides.
Ingredients:
For test:
1 stack flour,
2 stack cottage cheese.
For filling:
300 g mixed minced meat,
1 onion
Cooking:
Rub the cottage cheese through a sieve, salt, add flour and knead the dough. Salt and pepper the minced meat to taste, add chopped onion to it. Roll out the dough thinly, cut circles out of it. Then put the filling in the center of each circle and pinch the edges. Fry pasties on both sides in vegetable oil.
Ingredients:
400 g mixed minced meat,
500 g ready-made yeast dough,
1 onion
3-4 garlic cloves,
1 tsp Sahara,
1 stack ice water,
1 bunch cilantro or parsley
vegetable oil,
a little flour
salt, pepper - to taste.
Cooking:
Add chopped onion, garlic, chopped cilantro, salt, pepper and sugar to the cooked minced meat. Knead the minced meat with your hands, gradually adding ice water. When the water is absorbed into the minced meat, put it in the refrigerator. Roll the finished yeast dough into a sausage and divide it into parts. Roll each part into a thin cake, in the middle of which put the filling and pinch the edges. Pour a little oil into the pan and fry on both sides for 4 minutes.
Ingredients:
500 g flour
100 g of water
5 potatoes
1 tbsp sour cream
1 egg
1 onion
100 g fat,
½ tsp salt,
½ tsp soda,
salt - to taste.
Cooking:
Boil potatoes until done. In a frying pan, fry the bacon cut into small pieces, then add the chopped onion to it and fry everything for 5 minutes. Add the onion and bacon to the cooked potatoes and mash to a puree consistency. Add sour cream, salt, egg to water and mix thoroughly. Gradually add flour. Add soda and knead the dough. Roll out the finished dough thinly and cut circles out of it. Place the potato filling in the center of each circle and seal the edges. Fry pasties on both sides in vegetable oil until golden brown.
Ingredients:
3 stack. flour,
1 stack water,
1 egg
2 tbsp vodka,
300 g pickled cheese (suluguni),
100 g hard cheese
½ tsp salt.
Cooking:
For the test, boil water with salt and 1 tbsp. vegetable oil, remove from heat and immediately add half the flour. Mix the mass well, add the egg and vodka and continue to knead the resulting mass. Then add the rest of the flour and knead into a smooth dough. Roll it into a ball, put it in a plastic bag and leave it for 30 minutes. For the filling, cut all the cheese into strips. Tear off small pieces from the dough and roll them into thin cakes. Place 1 tbsp on the edge of each resulting cake. cheese mixture, cover with the second half, pinch the edges and fry in hot vegetable oil for 1-2 minutes on each side.
Ingredients:
For test:
4 stack. flour,
1 ⅓ stack water,
1 egg
2 tbsp vodka,
2 tbsp vegetable oil,
½ tsp salt.
For filling:
750 g minced meat,
1 small zucchini
2 bulbs
salt, black ground pepper - to taste.
Cooking:
Boil water with oil and salt, pour ½ stack. flour and stir until lumps disappear. Cool the resulting mass, then add the egg and vodka. Gradually adding flour, knead a stiff dough. For the filling, pass the zucchini and onion through a meat grinder and add them, along with the resulting juice, to the minced meat. Salt, pepper and knead the filling well. Roll up a sausage from the dough, divide into pieces, which roll into thin cakes. Put the filling on half of each, cover with the second half and pinch the edges. They can also be lightly rolled with a rolling pin and trimmed evenly with a pizza roller. Fry the pasties in a large amount of hot oil over medium heat on both sides until a beautiful golden brown and put them on a paper towel to absorb excess oil.
Ingredients:
For test:
250 ml mineral water,
4 stack. flour,
1 egg
2 tsp Sahara,
1 tsp salt.
For filling:
500 g mushrooms
150 g cheese
green onions - to taste.
Cooking:
Mix all the ingredients for the dough. After kneading the dough, let it stand for 20 minutes. For the filling, fry the mushrooms in a pan, cool, add grated cheese, finely chopped green onions, salt and mix. Make balls from the dough, roll them into thin cakes, put the filling in the center and pinch the edges. Fry pasties for 7 minutes on each side in hot oil until golden brown.
Ingredients:
For test:
100 ml of kefir,
1 egg
½ tsp salt,
flour - how much dough will take.
For filling:
200 g veal,
200 g pork
200 g cabbage
1 onion
salt, black ground pepper - to taste.
Cooking:
Knead the elastic dough from the above ingredients and let it stand for 15-20 minutes. Prepare minced pork and beef, add chopped cabbage and finely chopped onion to it, salt and pepper. Roll out the dough into a thin layer, cut out circles from it using a saucer. Put the filling on one half of the circle, cover the other half and pinch the edges. Fry pasties in hot oil until cooked on both sides over medium heat.
Ingredients:
For test:
500 g flour
1 stack boiling water,
2 tbsp vegetable oil,
a pinch of salt.
For filling:
500 g cabbage
1 onion
1 carrot
1 tomato
1 sweet pepper
1 bunch of greens
salt, pepper - to taste.
Cooking:
Mix flour, vegetable oil and salt. Make a well in the flour, pour a glass of boiling water into it, mix everything and knead the dough. For the filling, chop the cabbage, finely chop the onion, cut the tomato and bell pepper into small pieces, grate the carrots on a coarse grater. Stew vegetables until tender in vegetable oil in a pan, add chopped greens, salt, pepper and let cool. Roll the pieces separated from the dough into thin cakes. Put the filling on one half and evenly distribute it in a semicircle, cover with the other half and pinch the edges well. Fry pasties in a large amount of oil until golden brown.
Ingredients:
500 g flour
3 eggs,
250 ml milk
2 tbsp vegetable oil,
1 tsp salt.
For filling:
500 g pollock fillet (or any other fish),
2 bulbs
40 g green onions,
5 tbsp vegetable oil,
3 tbsp water,
2 tbsp mayonnaise,
3 tbsp flour,
salt, pepper - to taste.
Cooking:
Separate the yolks from the whites. Put the yolks in a separate bowl, add milk, vegetable oil and salt to them. Mix the resulting mass well and add the flour sifted through a sieve to it. Knead a not very stiff dough and put it in the refrigerator for 2 hours. For the filling, take defrosted fish fillet, cut it into pieces, lightly salt, roll in flour and fry in vegetable oil. When it's done, let it cool down and cut it into small pieces. Chop the onion into thin half rings and fry a little in vegetable oil. Cut the green onions into thin rings and, adding to the fried onions, stew a little until soft. When the onion mass is ready, add the fish mass to it, salt, pepper, mix, add a little water and let it warm up for 5 minutes. Cool the finished filling and add mayonnaise. Divide the rested dough into balls and roll into thin cakes. On one half of the cake, put 1 tbsp. toppings, cover the other and carefully pinch the edges. Fry pasties in a deep frying pan in a large amount of vegetable oil until golden brown.
Prepare homemade chebureks with any of the proposed fillings and please your loved ones and guests with a truly delicious dish.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Boiled water dough - recipe with photo
1. Add salt and sugar to hot water, break an egg.
2. Pour in vegetable oil.
3. Gradually introduce flour, constantly stirring the dough with your hand. It is not recommended to stir the dough for chebureks with a spoon.
4. Knead a stiff dough.
Pork stuffing for chebureks - recipe
5. Prepare minced meat. Skip the meat and onion through a meat grinder, add salt, pepper, squeeze 2 cloves of garlic. Add spices to taste.
How to sculpt pasties
6. Divide the dough into 6 parts. Roll out one part in the form of a circle, put about 2 tbsp on one half. spoons of minced meat, sprinkle with parsley. Cover with the second half of the dough and use a fork to close the edges.
How to fry pasties
7. In a large frying pan with a thick bottom, heat the vegetable oil, put the pasties and fry on each side until golden brown.
8. Put the finished pasties on a plate and quickly treat family and friends. Chebureks will turn out crispy. If you want them to soften a little, put them hot in a large saucepan and cover for a few minutes.
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