12.01.2019, 8:16

Chebureks with meat - very tasty recipes for chebureks on a good crispy dough

Published on January 12, 2019

Today I really wanted to try delicious and juicy pasties with meat. But I was too lazy to go after them, so I decided to cook it myself right in my kitchen. Well, it’s not a tricky thing, there are recipes, the ingredients are there, why not cook it. It seems to me that it’s even more pleasant to eat than store-bought ones because you know what you’re cooking from.

In nature there are a huge number of recipes for preparing dough for these delicious meat pies. It is prepared with water, vodka, and kefir. If you want, you can even prepare choux pastry with the addition of boiling water. And each recipe deserves attention because the result will be such that you simply cannot be torn away from eating these delicacies.

As for the filling, it is traditionally meat or cheese. Some people prefer it only with meat, some prefer it only with cheese. You can take any meat: pork, beef, lamb, or even chicken. The main thing is to grind it in a meat grinder, add a little chopped onion and spices. You can prepare the filling yourself, or you can buy ready-made minced meat. The main thing is to look at expiration dates.

Of course, there are a huge number of lovers of this undoubtedly delicious dish. And to make it tasty and juicy, you need to follow the following recommendations, then you will definitely succeed at the highest level.

And let's start cooking with the dough, since quite a lot depends on it. The dough should be dense and elastic. Here is just the recipe for making crispy, savory and very tasty dough.

Ingredients:

flour 450 gr.
warm water 200 ml.
vegetable oil 20 gr.
pork 350 gr.
onion 100 gr.
garlic 1-2 cloves
salt and pepper to taste

Cooking process:

To prepare the dough, take a deeper bowl so that it is more convenient for you to cook. Pour in water, add salt (literally a pinch no more) and dissolve it in water. Next, beat in the egg and add a little flour. Stir until the mass is homogeneous.

Pour in vegetable oil and continue kneading. If the dough is still too liquid, add more flour.

When the dough begins to become elastic, you can move to the table. But first you need to dust it with flour so that nothing sticks to it.

We now have an elastic ball of dough. We put it back in the bowl, but grease it with vegetable oil, otherwise it will stick to the walls and then it will be difficult to peel it off. Leave the dough for 30-40 minutes under a closed lid so that it can rest thoroughly and rest.

Now you can start preparing the filling. Finely chop the meat, onion, and garlic. The filling can be prepared either in a meat grinder or using a blender. It will be more convenient for whom.

If you cook in a meat grinder, grind the meat first, and then the onions and garlic.

In a blender, the filling is prepared one by one, first onions and garlic, then pieces of meat.

And so we chopped the meat and vegetables, now add one egg, salt, pepper and mix it well.

In the meantime, the dough has rested and you can start creating with it. We take it out of the bowl and divide it into exactly five equal parts. Yes, that’s exactly how many pasties you’ll get from this amount of dough. If you want, increase the proportions more. Using a rolling pin, roll out lumps of dough into thin circles.

To make the chebureki crispy, the dough needs to be rolled out to a thickness of 3mm.

Now take some filling and spread it evenly on one side.

Cover the filling with the second part of the dough and carefully pinch the edges. Try to leave as little air as possible. Then use a knife to carefully trim the edges.

Pour vegetable oil into a frying pan, heat it and fry the cheburek on both sides until golden brown. You need to pour a lot of oil so that the pie is half covered in oil.

Look how beautiful it turns out mmmm, just a sight for sore eyes and delicious. Well, and so on we proceed with the rest of the dough. Bon appetit.

Homemade pasties with meat in mineral water are the most successful recipe

Do you want to cook pasties so that they turn out juicy on the inside and crispy on the outside? Then here is the recipe for you. Its secret is in mixed minced meat, pork + beef.

Ingredients:

mixed minced meat - 500 gr.
onions - 2 pcs.
water - 1 glass
flour - 3 cups
granulated sugar - 1 teaspoon
salt - 2 teaspoons
vegetable oil - 2 tbsp. spoons
allspice black pepper to taste

Cooking process:

Of course, it all starts with preparing the dough. Dissolve salt and sugar in a glass of hot water.

Be sure to sift the flour first. Pour the flour into a bowl, make a small hole and pour in the vegetable oil.

Pour in hot water with salt and sugar. The main thing is to do everything quickly so that the water does not have time to cool.
And using a spoon, and then with your hands, knead the dough.

Knead the dough until it becomes a dense lump. Afterwards it needs to be covered and left to rest. You can leave it on the table and cover it with film, or you can put it back into a clean bowl.

Add it to the minced meat, salt and pepper to taste and mix the meat well. So that the onions spread throughout the filling.

The dough is ready. The filling is ready. You can start shaping.

Roll out the dough into a thin layer. We attach a small saucer and cut it nicely. This way the edges turn out smooth and beautiful.

Spoon a little filling onto the resulting circles. Cover with the other half of the dough and pinch the edges with a fork.

Pour vegetable oil into a frying pan, heat it and fry the pasties on both sides until characteristic blush.

Admire this beauty. The treat came out with a juicy filling and crispy dough, just the way I like it. Bon appetit.

By the way, you can watch this recipe in video format.

Video on how to cook chebureki in a frying pan

For those who don’t want to bother with preparing the dough and filling, there is a great alternative. You can buy semi-finished products and simply fry them in a frying pan. The idea is of course so-so. who knows what they put in place of the filling and what equipment it was all prepared on. But for those who have decided to take complete control of the entire process, I suggest watching this video recipe.

Successful crispy dough for chebureki without vodka

If your family loves pasties as much as mine does, then you will have to prepare a large batch. Since 2-3 pieces are only for one person, but the rest want it too. Here's a recipe with ingredients for about 20-25 pasties. And we will prepare the dough according to old USSR recipes. Once upon a time, my grandmother worked in a canteen and they served chebureks prepared exactly according to this recipe.

Ingredients:

water - three quarters of a glass
vegetable oil - for dough and frying
chicken eggs - 1 pc.
table vinegar 9% - 1-2 tbsp. spoons
flour - for eye test
minced meat - 800 grams
onion - 600 grams
seasoning for minced meat - 1 tbsp. spoons
ground pepper to taste

Cooking process:

Take the most ordinary mug from which you drink tea every morning. Pour a little more than half of warm water into it.

Then fill the remaining space with vegetable oil.

Pour the resulting mixture into a bowl. Add salt, vinegar and egg.

Stir the resulting mixture well with a fork.

Next, add flour in parts and knead the dough. I can’t say for sure by the amount of flour. Since I always add it by eye until the dough becomes elastic.

When the dough begins to take the form of a lump, it is better to move to the table and continue kneading it on the table.

I got such a beautiful lump. I leave it in a cup with a lid for 30-40 minutes so that it can brew well and rest.

As my grandmother said, the onion ratio in the filling should be 1:1, so while the dough is infusing, you need to have time to peel the onion and chop it.

Mix the onion with the meat and add a little seasoning for the minced meat.

The dough has settled and is ready for further action. Roll it out into a thin layer, form circles and stuff it with meat filling.

Next, fry in vegetable oil on both sides.

This is how the party turned out. There's even a little filling left. Well, I'll put nothing in the freezer until next time.

Super recipe for making chebureks from Chef Ilya Lazerson

Ilya Lazerson is a famous chef who can often be found on the Food TV channel. Today I suggest watching a video recipe for making chebureks in his manner. Still, it’s better to watch how a pro works once. Perhaps after watching this video you will have much fewer questions on this topic.

Chebureks with meat recipe as in chebureks

Probably not everyone knows that it is kefir that makes the dough soft and tender. So if your task is to prepare soft, tender and tasty pasties, then this recipe is just for you. By the way, this particular recipe was given to me by a cook I knew who had previously worked in a cheburechka shop.

Ingredients:

kefir 1 glass
egg 1 pc.
any minced meat 300 gr
onion 150-200 grams
water or meat broth 4 tbsp. spoons
salt to taste
flour by eye
pepper to taste

Cooking process:

To make the dough successful and tasty, kefir should only be used at room temperature. When kefir is warm, it immediately starts working, but cold kefir still needs time to wake up.

And so pour warm kefir into a bowl, add an egg, add a little salt and mix well.

Next, add flour and knead the dough. At first it will be easier to do this with a fork or spoon, but then when there is more flour and the dough becomes even thicker, it is better to continue kneading the dough with your hands. If desired, you can use a mixer or a special machine for kneading dough.

When the dough turns into a dense lump, it is considered ready. We leave it to lie on the table covered with a bowl. In the meantime, we can start preparing the filling.

If you are afraid to put in a lot of flour, use an old secret. Use a little less flour than you like. And when the dough rests it will become as it should.

Clean and chop the onion. Of course, it is best to use fresh minced meat, but defrosted is also fine. All that remains is to add a little salt, pepper and a little salt to the meat. If the minced meat is too dry, dilute it with water or 1 egg. Mix the ingredients thoroughly so that everything is homogeneous.

Then there are several cooking options. You can roll out the dough into one large thin layer and cut out circles from it and make pasties from them.
Or you can divide the dough into several small lumps and roll and stuff them separately. I prefer the first option. For this case, I already have a special plate on which I draw circles and cut out.

Place about a tablespoon of filling on one part of the circle, and cover the filling with the other part. The easiest way to create the edges is to use a fork.

For frying, it is better to choose a frying pan with high sides. Pour oil, heat it well and fry the first cheburek until cooked on both sides. Usually I cut the first one after frying and see how well the minced meat is baked. To be sure of its readiness. I note how long it took to prepare and bake the rest for about the same amount of time.

Bon appetit.

Short video recipe for vodka dough

Another short recipe for making dough, but here we will use vodka. Alcohol gives the dough a special crunchiness and fluffiness. I definitely recommend trying it to understand how different the taste is when you use vodka in preparing the dough.

Pasties with meat on choux pastry

There is an opinion that chebureki should always be prepared only with choux pastry. In part they are indeed right, the choux pastry turns out to be more elastic and the finished product is less likely to tear and is well fried. If you haven't cooked with this dough before, I recommend giving it a try.

Ingredients:

flour 3.5 cups
water (boiling water) 1 cup
butter 100 gr.
egg 1 pc.
salt 1 teaspoon
pork 250 gr.
beef 250 gr.
onions 5 pcs.
salt 1 teaspoon
black pepper
vegetable oil for frying

Cooking process:

If you decide to cook at home, it is best to use homemade minced meat. The other day I was given an electric meat grinder, so now I only cook homemade minced meat.
Twist the meat with onions, add spices, salt, a little water and mix well. Then set aside to let it brew.

While the filling is brewing, knead the dough. Sift the flour into a deep bowl, then pour in hot water and knead the dough with a spoon.

This method of brewing the dough will allow it to maintain its elasticity, and it will not fall apart when frying.

Next, add melted butter and egg. Butter gives the dough extra tenderness.
Continue kneading the dough until it becomes a solid, dense piece. After this, let the dough rest for 15-20 minutes.

After resting, the dough can be taken out and rolled out into a single thin layer about 3 mm thick. Cover with a plate and cut out circles using a knife.

We distribute the filling on one part of the circle, and pick it up with the other part. The easiest way to seal the edges is with a fork.

Fry on both sides in vegetable oil.

A simple recipe for pasties with meat in a frying pan

I suggest you also consider this recipe for making pasties in a frying pan. The peculiarity of this recipe is the original filling.

Ingredients:

garlic 2 heads
lard 200 gr
minced pork 1 kg
flour 3-4 cups
kefir 1 glass
spices to taste
onions 6 pcs.
vegetable oil for frying
black bread 2 slices
chicken eggs 1 pc.
butter 100 gr.

Cooking process:

Let’s prepare the filling first, it’s important that it has time to brew. In a meat grinder we grind the meat, lard, onion and a little garlic. Put everything in one bowl, add some white bread, spices and salt. Mix everything well and leave with the lid closed.

To prepare the dough, pour kefir into a bowl, beat in an egg, add salt. Shake with a fork and add flour little by little.

The finished dough should not stick to your hands and be elastic. Leave the finished dough covered to rest for 15-20 minutes.

After a while, when the dough has rested, knead it again a little and divide it into pieces like this.

Next, roll out each piece to form an oval or circle. Place a little filling on one side and distribute it evenly with a spoon. Now add a small piece of butter. This will make the filling quite juicy. Wrap the filling and pinch the edges.

Heat the frying pan and fry our pasties on both sides until cooked.

Bon appetit.

Dough for chebureks in mineral water

In this article, we have not yet considered the recipe for making dough for chebureks using carbonated mineral water. And if there is a recipe, then you need to talk about it.

Ingredients:

sparkling mineral water 250 ml
flour 500 gr
vegetable oil 1 tsp. spoon
salt and sugar a little more - ½ teaspoon of each ingredient
meat -500 gr (pork, lamb or beef)
onions – 2 medium sized pieces
salt, pepper and herbs to taste (this is for filling)

Cooking process:

1. In a deep bowl, mix soda with flour, vegetable oil, salt and sugar. Knead the dough until it stops sticking to your hands.
2. Leave the finished dough in a bowl, covered with a lid, for half an hour.
2.After half an hour, divide the dough into equal parts and, using a rolling pin, roll out the pieces into flat sheets.
3. Place a little filling in one half and distribute it evenly. Cover the filling with the other half of the dough and seal the edges of the dough.
4.Pour vegetable oil into a frying pan, heat and fry the pasties until cooked on both sides.
Bon appetit.

That's all for today. I think that you were still able to find for yourself the very recipe according to which you will prepare your first pasties. In fact, if you try and figure it out, there is nothing complicated about it. you yourself will understand in time. Well, for my part I wish you good luck and bon appetit. If you try, you will definitely succeed.

Chebureks came to our kitchen from the Crimean Tatars and in their original form were pies made of thin unleavened dough, mixed with water, stuffed with minced meat. Chebureks were always fried in animal fat. However, as a result of culinary experiments, the basic recipe for chebureks was subject to changes, and now they are prepared with kefir, milk or yeast dough, and not only minced meat, but also vegetables and cheese are used as filling.

How to cook chebureks correctly

There are some subtleties on how to cook so that they are chebureks, and not ordinary pies. The dough for chebureks is usually very thin and crispy, with very little filling inside, that is, the products are hollow. However, thanks to the juicy and tender filling, they are soaked in aromatic juices and turn out incredibly soft and tasty. In the process of making chebureks, the proverb “You can’t spoil pies with the filling” does not work, since for one product slightly larger than the size of your palm you need to take no more than 2-3 tsp. minced meat.

Another secret of delicious chebureks is that they need to be deep-fried, otherwise they will not puff up as they should, but will turn out flat and tough. Ideally, the pasties should float in the oil and not lie at the bottom of the pan.

How to prepare dough for chebureks at home

Unleavened dough for chebureks is considered ideal, and it is prepared from water, salt, vegetable oil and flour - just like dumplings. Choux pastry also behaves well when kneading and frying - it is quite soft, elastic, elastic, and does not tear during heat treatment. To prepare choux pastry, pour salted boiling water over the flour, add vegetable oil, knead the dough and leave it to rest for half an hour.

The advantages of kefir dough are that the pasties remain soft even after cooling. According to this recipe, chebureki are prepared from kefir, eggs, salt and flour; after kneading, the dough is also allowed to rest for a while.

The most unsuitable dough for chebureks is yeast, since such pies cannot be made crispy and thin. Their only advantage is the incomparable sweet and sour aroma of yeast baked goods. The dough for yeast pasties is mixed with water, salt, sugar, vegetable oil and flour, after which it is left for an hour, then it needs to be kneaded a little more to make it less fluffy.

Making the filling for pasties at home

The correct filling is not traditional minced meat, but minced meat, for chopping which Asian cooks use sharp knives, cutting pieces of meat crosswise. You can also pass the meat through a meat grinder with large holes. The filling also includes a lot of finely chopped onions and herbs, salt, pepper and other spices. Some chefs recommend adding equal parts minced meat and onions to make the filling more tender and tasty. For juiciness, lamb tail fat is added to the meat, especially when it comes to beef, although instead of fat you can use water, broth, sour cream, kefir or peeled tomatoes - one tomato is enough for 0.5 kg of minced meat. A slice of cheese is sometimes added to the minced meat, although the filling may consist of only one cheese, potatoes, cottage cheese, vegetables, mushrooms or fish. By the way, the amount of filling must correspond to the amount of dough, then the pasties will turn out perfect.

We make and fry pasties

After the dough has risen, it should be divided into pieces the size of a tennis ball and each of them should be rolled out very thinly into the shape of a circle. The thickness of the pie blank should be no more than 4 mm, but not less, since too thin sections of the dough can tear during frying and the cheburek will lose its juiciness.

The filling is placed in the middle of the circle, after which the cheburek is folded in half, and its edges are well sealed, for which Asian housewives run a rolling pin along the edges. Then they trim off the excess dough with a knife or use a special cutting wheel.

If you want to cook delicious homemade pasties, you need a certain oil temperature, which is determined as follows. Place a piece of dough in a frying pan with oil and wait until it begins to boil around the dough, and only then start frying the pasties. In well-heated oil, the dough floats to the surface rather than sinking. Insufficiently hot oil causes the pies to absorb a lot of fat and turn out too heavy, and at high temperatures the products quickly burn, while the filling remains raw.

The finished pasties are placed on a wire rack and the fat is allowed to drain, and then served.

Cooking delicious pasties: secrets and tricks

Some believe that the filling should be pre-fried so that the pasties do not turn out raw, but this should not be done, since heat treatment changes the taste of the products. If the meat does not release appetizing juice during frying, which saturates the dough and makes it juicy and tasty, then the resulting dish can hardly be called pasties. So, put less filling and fry the pasties in a large amount of vegetable or ghee so that they float in it and do not touch the bottom. Usually it takes 5 minutes to cook one cheburek, so that the meat filling is well fried and the dough is crispy.

Do you know how to get delicious bubbles on the surface of pasties? While frying, pour boiling oil over the products from a frying pan, but not very intensely, otherwise they will burst. And to make the finished pasties look brighter and more attractive, add a little beer or sugar to the dough. By the way, the optimal combination of products for chebureks made from unleavened dough is 350 ml of water and a pinch of salt per 1 kg of flour; to obtain a crispy dough, you can add vodka to it.

Sometimes chebureks are made not from solid dough, but from sausages rolled into snails. In this case, the dough turns out to be layered and bubbly, and the pasties are called chir-chir.

Step-by-step recipe for making pasties

To prepare chebureks according to this recipe, it is recommended to use minced chicken, since it makes the dish less greasy and heavy on the stomach.

Ingredients: for the dough: chicken eggs - 1 pc., vegetable oil - 8 tbsp. l., salt - 1 tsp., sugar - 1 tsp., vodka - 1 tsp., water - 300 ml, wheat flour - 600 g. For filling: minced chicken - 1 kg, onion - 2 pcs., salt and pepper to taste.

Cooking method:

1. Mix salt, sugar, vegetable oil, egg and grind until smooth.

2. Pour water and vodka into the mixture.

3. Add flour and knead into a smooth dough.

4. Knead the dough on the board until it becomes elastic and elastic.

5. Wrap the dough in cling film and leave for half an hour.

6. For the filling, finely chop the onion.

7. Mix onion with minced chicken, salt and pepper, mix everything well.

8. Roll out the dough into a thin layer.

9. Use a glass to cut out small circles.

10. Place the filling on the mugs and make pasties with curly edges.

11. Fill a deep frying pan with vegetable oil, heat it well and place the pies. Fry them for 2 minutes on each side.

Place the pasties on a wire rack to remove excess fat. Cover them with a lid to keep them soft. Serve delicious and juicy pies with sour cream and herbs.

Chebureks with cheese

This recipe produces very tender and flavorful chebureks, similar to Georgian khachapuri. Prepare the dough from 250 ml of sparkling water, 1 tsp. salt, 1 tsp. sugar and 640 g flour. Knead the dough well, wrap in cling film and leave for 40-60 minutes. For the filling, grind 150 g of any hard cheese, such as Dutch and Maasdam, on a coarse grater, cut into thin strips 150 g of soft cheese - Adyghe, mozzarella, suluguni or feta cheese. Mix soft and hard cheese, add chopped herbs and spices if desired, but it is not necessary to add salt, because the cheese is already salted.

Roll out the dough circles, lay out the filling and make pasties. Bring the edges of the pies together well and fry them in plenty of oil. Serve with spicy sauce and vegetables!

Pasties with pumpkin

To prepare these soft and very tender chebureks, you will need yeast straight dough, for which mix 20 g of yeast with a small amount of sugar and water, and then leave for 15 minutes to ferment. Next, pour a glass of water or milk, a pinch of salt to taste and 300 g of flour into this mixture. Knead the dough well, cover it and place it in a warm place.

For the filling, chop 700 g of unsweetened pumpkin on a coarse grater, fry 3 finely chopped onions in vegetable oil, add pumpkin, salt and pepper and simmer for 15 minutes. Make pasties and fry them in plenty of oil. This is a great appetizer for a lean and vegetarian table.

Chebureks with potatoes and mushrooms

Make a dough from 2 cups of flour and a glass of hot water with 0.5 tbsp dissolved in it. l. salt, kneading the dough well with your hands until smooth and elastic. Cover it with a napkin or towel, and at this time make the filling.

Boil 6 potatoes, mash them well, and then finely chop the onion and fry it in vegetable oil. Add 0.5 kg of any mushrooms to the frying pan with the onions and fry until tender with salt, pepper and herbs, which are best added at the very end, when the mushrooms are ready. Mix onions and mushrooms with potatoes, roll out thin circles from the dough, lay out the filling and make pasties. Fry delicious pies in oil and invite your family to the table!

Serve juicy and flavorful chebureks with a sauce of sour cream, herbs and garlic. The “Katyk” sauce, which is prepared from full-fat kefir, salt, chopped parsley, cilantro and basil, also goes well with this dish. Serve greens and non-starchy vegetables separately - they make the pasties taste tastier and are easier to digest, without leaving a heaviness in the stomach.

We hope you will like our cheburek recipes and you will definitely cook them at home to please your loved ones! Happy cooking and bon appetit!

To prepare delicious pastry dough, it is best to use the custard method. To do this, add salt and oil to boiling water, then flour and mix everything quickly. Other ingredients, for example, chicken eggs, are added to the cooled mass. The dough turns out tender and easy to roll out.

The five most commonly used ingredients in pasty dough recipes:

Crispy cheburek dough? There is a solution!

Adding a small amount of vodka to the cheburek dough recipe will turn it into a crispy and tender base for baking. Vodka, reacting with boiling oil, creates that very crispy crust for which this dish is so loved. And nothing prevents you from making this dough for chebureks as choux. If you need to prepare it for future use, it is advisable to store it in the refrigerator for no longer than two days.

Where else can you use dough for pasties?

If you run out of minced meat, and there is excess pastry dough left, you can make small flat cakes from it and fry it in oil without filling. Or quickly make a delicious cheese filling with tomatoes. You may like it so much that you will forget the classic pasties. The dough recipe can be anything. You can make the cakes to fit the pan, but do not make them too thick.

Adviсe :

Instead of vodka, you can add alcohol diluted with water in a 1:1 ratio to the dough
pasties are delicious when hot, so fry them in the number of servings so that you can eat them right away
Make sure that no water gets into the frying oil, otherwise it will start to crackle and splash.

If you want to make tasty and simple dough for chebureks, recipes from 1000.menu will help.

Chebureks (or a dish similar to them) are in the cuisine of various Turkic and Mongolian peoples, but they came to us from the Crimean Tatars, as evidenced by the practically unchanged Crimean Tatar name.

If you follow historical logic, then chebureks should be called only unleavened pies mixed with water, stuffed with minced meat, fried in animal fat. But such logic is not viable, because it would add thousands of new words not only to the culinary, but also to the general dictionary. Therefore, the results of culinary experiments, even those leading to significant changes to the basic recipe, are called the same as the initial dish, only clarifications are made. There are chebureks with milk, with kefir, yeast chebureks, chebureks with vegetable filling, with cheese - and so on and so forth.

Very often, in new recipes, the boundary between pasties and other dishes is very arbitrary. For example, what is the difference between yeast pasties and white pasties? Only the thickness of the dough. It didn’t work out to roll out thinly - and now you no longer have chebureks, but failed whites. Therefore, we advise everyone starting to master the subtle science of making chebureks to start with the classics.

Cheburek recipe in general terms

No matter what recipe the pasties are prepared according to, the dough for them should be rolled out very thin. This is the essence of the dish: a large hollow pie, the layer of dough of which seems to consist of two parts - a very thin, deep-fried crust, and a tender, also thin part, soaked in meat juice, facing inward. The filling itself should occupy a small volume of the space that is formed inside the cheburek during frying, but it envelops the pie from the inside, saturates the crust with taste and aroma, and therefore should be juicy.

The popular saying “you can’t spoil porridge with butter” does not apply to pasties: an excess of filling does not decorate them at all and there should be enough meat in moderation. If we are talking about a “standard” pie slightly larger than the palm of your hand, then two or three teaspoons of liquid minced meat is enough for it.

Don't skimp on the filling - there should be enough liquid minced meat.

Another important detail is that the chebureki are fried not “in oil”, but “in oil”. Its quantity, of course, makes the dish more expensive, especially if you adhere to the rule of not reusing oil, but the lack of fat during frying leads to the fact that the pies do not puff up, but remain flat and hard, and also burn.
To prepare pasties, it is good to have a special cauldron in which they can float.

Proper chebureki are fried not “in oil”, but “in oil”.

Dough for chebureks

Classic recipe

I will not argue that this is exactly the recipe that can be considered the “progenitor” of all varieties of chebureks existing today, but it is the most common and, one might say, basic.

There are no strict proportions for this recipe - some add a little more butter, others add a little more flour, making a stiffer dough, but the recipe can be roughly written like this:

1 tbsp. water
0.5 tsp salt
2-4 tbsp. l. vegetable oil
3 tbsp. flour (+ flour necessary to give the dough the desired consistency)

To knead the dough, take a deep bowl and pour flour into it (3 cups to start). Make a well in the flour in the center of the bowl, pour water into it, add salt and add vegetable oil.

Next, begin to knead the dough from the water with a spoon, picking up flour from the edges of the funnel until all of it is used. If at the same time the dough has become stiff enough to gather it into a very dense lump, then no more flour is required - the dough is wrapped in film and left to “rest”. If there is not enough flour, add it little by little.

Dough for chebureks chir-chir

Everything was mixed up in the Oblonskys’ house and everything was mixed up in the history of chiburek chir-chir. If you try to find the truth among the versions of their origin, you will definitely come across several stories that this is a dish of the Greeks, Karaites, Krymchaks, and there may be others.

In the same way, you are unlikely to find the exact definition of chir-chir and that cherished quality that distinguishes these pasties among its relatives. But nothing can be done about this - globalization, mixing of cultures, information freedom, in which valuable bits of information about rare and unique things are especially easily lost.

However, if you look closely at the pies, which are called chir-chir, you will notice their special bubbly nature and assume that the problem here is not so much in the special recipe for the dough, but in the way the pasties are formed.

So, the pies are rolled out not just from pieces of dough, but from long sausages rolled into “snails”. The result is an almost layered dough, and the air remaining between the layers raises especially many bubbles on the surface of the cheburek.

In general, the dough recipe is similar to the classic one, but sometimes a yolk is added to it.

Choux pastry

2.5 tbsp. flour
1 tbsp. boiling water
0.5 tsp. salt;
1 tbsp. l. vegetable oil

Choux pastry has many advantages: it is soft, easy and pleasant to work with, it does not tear so easily and does not require constant addition of flour. You can also avoid the fuss that always accompanies the preparation of chebureks if only one person is involved in the process. Since ordinary dough pieces quickly become limp at the point of contact with the filling, they need to be made immediately before frying, and the cook has to be “torn” between the cauldron, the minced meat, the rocking chair and the plate with ready-made pasties.

If you decide to make choux pastry, making chebureks will be easier - you can calmly prepare all the pies for frying, and then carefully fry them, avoiding burnt oil and pies torn in a hurry.

So, pour flour into a bowl and pour boiling water with salt dissolved in it. The flour quickly sets into a lump, after which you can add butter and knead the dough. No more flour is added during the kneading process, and the dough turns out elastic and does not stick.

Like regular dough, the choux pastry for pasties is left to rest for 30-40 minutes.

Chebureks with kefir

It would seem, why reinvent the wheel and complicate a good recipe if it turns out great on water? But knowledgeable people say that pasties mixed with kefir remain soft even after cooling.

That is, pasties are usually served hot, straight from the cauldron, while they are crispy on the outside and soft on the inside. Then, as they cool down and absorb moisture from the air, the pasties lose their “crispiness” and become hard, but pasties made with kefir do not have this drawback.

1 tbsp. kefir
1 egg
0.5 tsp salt
3-4 tbsp. flour

The dough is kneaded in the usual way. You can, as in the classic recipe, make a depression in the flour for liquid, but it is more convenient to simply pour kefir and egg into a bowl, add salt and gradually add flour. This dough for chebureks should be slightly softer than dumplings, and it is also left to rest.

Chebureks on yeast dough

We can say with complete confidence that yeast dough is one of the worst options for making pasties. It is difficult to roll it out to the desired thickness and almost impossible to fry until crispy. Perhaps there is only one argument why it is still worth trying to make yeast pasties - their specific, sour, bready aroma of yeast baked goods. It is delicious.

So:
1 tbsp. water
0.5 tsp salt
0.5 tsp dry yeast
1 tsp. Sahara
1 tbsp. l. vegetable oil
3 tbsp. flour

You need to knead the dough and leave it to rest for about an hour. There is no need to melt the dough for a long time, because the task of making the pies “lush” is still not worth it. After proofing, knead the dough and knead a little until smooth.

Filling for chebureks

As I have already said and will repeat more than once, the filling for pasties should be juicy. In the original it is made juicy by lamb fat, but most often (especially if the chebureks are cooked with beef or pork) water or broth is simply added to the fatty minced meat.
Also, the filling for chebureks includes a lot of chopped onions, salt, pepper, and sometimes fresh dill.
As for cutting the meat, the gourmet version chops it. The most experienced chefs do this with two heavy, sharp knives, striking lightly in a cross pattern until the meat is reduced to a smooth mass of small pieces.
If the filling is made from minced meat, then the water or broth must be mixed into it very carefully and not leave the minced meat for a long time (or, if the water has separated, beat everything again).

A tasty addition to meat chebureks is cheese. If it is used, it is usually not mixed with minced meat, but laid out in a layer during modeling.

Other fillings:

Pure cheese (without meat), cottage cheese, potatoes, mushrooms, cabbage. There are also more extravagant options, for example - salmon, salmon, spinach. However, cheburek is partly just bread, and many foods can be combined with it.

How to cook pasties

When the dough has rested and the minced meat has been prepared, you can put the cauldron on the fire and start forming the pieces. If you choose classic dough or kefir dough, then you need to make pasties as you fry the previous batch or ahead of it by 2-3 pieces.

To prepare standard chebureks, the dough is divided into parts the size of a tennis ball and each is rolled out thinly. The blanks should be very thin (about 1 mm) and rolled out evenly. If there are excessively thinned areas on the workpiece, the cheburek will most likely rupture, the juice from the filling will get into the oil and the oil will have to be changed after a while (not to mention the fact that the cheburek without juice will not be as tasty).

How to roll out thin? To thinly and evenly roll out a lump of dough, first roll it into a flat cake, and then run a rolling pin from the center to the edges, turning the workpiece until it reaches the desired thickness.

How to sculpt? When forming pasties, it is very important to firmly mold the edges. To do this, they also use a rolling pin, simply rolling the dough along the edges, and cut off the excess part with a knife or trim the edge with a special wheel, immediately making a curly shape.

How to fry? The pies are fried in a large amount of fat - they should float freely in the container and not touch the bottom.

About temperature

The temperature of the oil is very important, since either too high or too low, it radically changes the appearance of the finished dish: if the oil is not warm enough, the dough absorbs a lot of fat, the pasties turn out heavy, oily and do not crisp. If the temperature is too high, the oil smokes, a burnt taste appears in it, and the filling inside the pies does not have time to cook.

To determine the desired temperature for frying, just dip a piece of dough into the oil and wait until the fat around it begins to boil intensely (the test dough should be removed immediately after determining the temperature).

Do I need to pre-fry the filling? Sometimes the minced meat is pre-fried with onions, fearing that the meat will not have time to fry. This is a wrong decision, since frying changes the taste properties of the filling. The correct approach is to reduce the amount of filling and fry the pasties in a large amount of oil at a high temperature. In this case, the temperature to which the inside of the cheburek is heated is sufficient for the meat to fry in 4-5 minutes.

In order for the surface of the chebureks to become covered with appetizing bubbles when frying, you need to pour boiling fat from a cauldron on top of them, however, too intense watering leads to the rapid swelling of the cheburek and it may burst.

The secret of a tasty filling is its juiciness, and juiciness is achieved either by adding fat (fatty meat, a piece of lamb fat, a piece of butter), or by adding water, broth, sour cream, kefir. Onions play a special role in the filling, providing not only flavor, but also juice.

The burning temperature of sunflower oil is more than 200 °C, while other products burn much earlier. To ensure that the oil in which the chebureki are fried remains light and does not smoke for as long as possible, you need to avoid getting any additives into the cauldron. This is especially true for flour and juice from the filling, which is poured into the oil when tearing the cheburek (it is better to brush the flour off the surface of the raw cheburek with a special soft brush).

To prevent the pieces of onion in the filling from being felt, you need to chop it finely and then roll it with a rolling pin on a cutting board.

The finished pasties are not placed immediately on a plate, but are allowed to drain off the fat by placing them on a wire rack or on a paper towel.

Unrefined oil has a lower burning temperature and is less suitable for deep frying.

To get a more intense color of the finished pasties, you can add beer or a little sugar to the dough.

Gourmets recommend using onions for filling in a 1:1 ratio to meat. Another interesting proportion: the amount of minced meat and the amount of dough for one cheburek should be approximately equal.

An original way to add juice to the filling is to add finely chopped peeled tomatoes to the minced meat (one large tomato per 500 g of minced meat).

Chebureks are very tasty, but not exactly a festive dish. To decorate the taste and beautifully serve them, you can prepare a sour cream sauce from sour cream, herbs and a small amount of garlic. And separately on the dish you can put fresh leafy vegetables, tomatoes, radishes, cucumbers.

Chebureks as in cheburek

As in any business, the main thing in preparing delicious pasties is experience. Culinary intuition is also important, but it comes with experience and relying only on intuition, if you don’t have at least five or six attempts at preparing a dish (successful or not), is not worth it in any case.

The entire process of making pasties at home was described in sufficient detail above, but finally I would like to once again note the most important points:

To prepare chebureks, as in cheburek (with beautiful bubbles), you do not need vodka, soda, or mineral water.

The three pillars on which this dish rests are thin dough, juicy filling, and a large amount of fat for frying. If these conditions are met, then the remaining details (the amount of filling, spices, additives in the dough or minced meat) can be brought closer to the ideal through trial (and not necessarily error). If you make a mistake in the main thing, then the details will not help correct the situation.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Crispy crust, juicy filling with broth - it’s hard to resist the “raw pie”! This is how the name of one of the favorite snacks is translated from the Tatar language. Traditionally, cheburek is prepared from dense, unleavened dough with various types of minced meat: meat, potato, cheese, even pumpkin and cabbage, and then fried in a large amount of fat.

How to make pasties

Culinary publications contain many delicious step-by-step photos and recipes describing how to prepare a delicious treat. Making chebureks at home does not involve super-complicated processes: you just need to knead unleavened dough, prepare a juicy filling, carefully seal the pie and fry it.

Filling

Once you have kneaded the dough, you need to prepare the minced meat properly. The juicy filling for pasties will turn out tender if a lot of onions, tomatoes, butter or broth are added to it. The consistency of the minced meat should resemble mush, only then will it be tender and tasty. Minced meat that is too thick will simply bake into a lump and ruin the entire taste of your favorite treat.

Dough for chebureks

There are many recipes for preparing the base for this type of product. As a rule, the dough is prepared with water and flour, sometimes with yeast or kefir. Some housewives manage to cook snacks in the microwave and in a slow cooker. But to prepare a tasty dough for chebureks, like in cheburek, you need to knead it with the addition of vodka. These pies come out with bubbles and have an incomparable taste.

Before preparing the dough for chebureks, take care of the quality of the starting ingredients:

flour must be pre-sifted;
For the filling it is ideal to use fatty lamb, but assorted minced meat (pork and beef) is also suitable.
choose juicy onions - this is important for the filling.
the oil must be refined and odorless.

With bubbles

Cooking time: 30 minutes.
Purpose: for lunch.
Cuisine: Russian.

Professional chefs claim that the secret of the bubbles on the surface of the pasties is that the recipe contains vodka. To prepare the dough for chebureks with bubbles - crispy, tasty, you need to brew it. The ingredients are simple, affordable, you only need to try it once, and the famous meat pies will take their rightful place in the everyday and holiday menu.

Ingredients:

water – 300 ml;
flour – 640 g;
vodka – 25 ml;
egg – 1 pc.;
vegetable oil – 30 ml;
salt – 10 g.

Cooking method:

Pour water into a deep saucepan, add vegetable oil, salt and heat.
Stirring constantly, add flour (about a glass).
As soon as the mass becomes homogeneous, remove from the stove. Add the rest of the flour and mix again.
Now it's the egg's turn - add it, and then add vodka. You should get a thick, plastic mass.
Place it in film and let it sit for an hour. At this time you can prepare the filling.

Like in cheburechny ones

Cooking time: 2 hours 30 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 260 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Many of us sometimes buy meat pies in a cafe, after which the question often arises: how to make delicious dough for pasties? The answer is simple: you need to cook it in water - mineral, ice - all options are good. The dough for chebureks, like in cheburek, turns out to be tender and crispy at the same time, it flakes nicely and does not tear when rolled out, and retains the shape of the product well.

Ingredients:

cold water – 150 g;
flour – 500-550 g;
salt – 10 g;
butter – 90 g.

Cooking method:

Pour flour into a deep container and add salt. Pour water, knead thoroughly.
Melt the butter in a water bath or using a microwave and pour it warm into the flour mixture. Roll into a ball and let sit for two hours.

Custard crispy

Cooking time: 40 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 264 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Another type of base for delicious, juicy pies. Its beauty lies in the fact that it does not require much effort from the housewife: the flour is brewed with hot water, which causes its gluten to swell faster and the mass almost immediately becomes suitable for use. Choux pastry for pasties with bubbles can be frozen - this is convenient when unexpected guests come.

Ingredients:

vegetable oil – 30 ml;
flour – 650 g;
egg – 1 pc.;
salt – 10 g;
water – 150 ml.

Cooking method:

Pour water into a saucepan, let it boil, add oil and salt. Stir the emulsion well.
Add half the flour and begin kneading until the mixture is smooth.
Cool slightly, add the egg and stir.
Place the rest of the flour in a mound on the work surface, make a well in which to place the dough mass, and begin kneading until smooth.
Let the base sit and then knead again. You can start cooking.

On the water

Number of servings: 6-8 persons.
Calorie content of the dish: 241 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.

The simplest version of the base for chebureks. You only need simple products, patience and a little time. If you urgently need to prepare dough for chebureki, a recipe using water is optimal, because, unlike other methods, it requires the coldest, almost ice-cold water, flour, salt and yolk. Such a basis for a future treat will be flaky, crispy and tasty.

Ingredients:

water – 1 glass;
flour – 220 g;
vegetable oil – 20 ml;
salt – 10 g.

Cooking method:

Sift the flour, add salt.
Stir the butter in a glass of cold water and add it to the flour in a thin stream. Knead the base. It should not stick to your hands or sides of the dishes. Leave for 30 minutes, after which the mass is ready to roll out.

Yeast

Cooking time: 1 hour 30 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 198 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The option of such a base for making “raw pies” is not very welcomed by professionals, since it is difficult to roll out and does not have a thin, crispy crust. But for those who love baked goods with a sour bready taste, tender, soft yeast dough for chebureks is quite suitable. First, you should start the mass, and then let it brew to activate the living yeast bacteria.

Ingredients:

vegetable oil – 25 g;
dry yeast – 10 g;
sugar – 20 g;
salt – 10 g;
flour – 600-700 g;
water – 200 ml.

Cooking method:

Dissolve yeast with warm water, add sugar. Let the dough sit for 15-20 minutes.
Add half the flour, salt and stir.
Add vegetable oil, the rest of the flour and knead well.
Let the mass “rest” for half an hour, and then start rolling out.

How to make pasties at home

Cooking time: 60 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 311 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Every experienced housewife has her own recipe for making pasties. Some cook them only with choux pastry, others with fresh dough, with vodka, some put sour cream in the minced meat, and others dilute the filling with water. The main condition: the dough should be tight, plastic, and the minced meat should be fatty and liquid. Then the products will turn out juicy, crispy and very appetizing.

Ingredients:

choux pastry or vodka dough – 600 g;
assorted minced meat – 400 g;
water (boiling water) – 100 ml;
salt, spices, herbs - to taste;
onions – 2 pcs.;
oil for frying – 200 ml.

Cooking method:

Prepare the choux pastry and let it sit.
In the meantime, do it. First, finely chop the onion, salt it and remember well.
Add onion to the bowl with meat, season with spices, pour water and knead well.
Finely chop the parsley and also add to the minced meat.
Divide the dough into 16 parts and roll each one out very thin. Place a tablespoon of filling on half the circle, cover with the other half and use a fork to pinch the edges well.
Fry in plenty of well-heated fat.

With meat

Cooking time: 60 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 316 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Modern “raw pies” are prepared with various less fatty fillings: cheese, vegetables, fish. But sometimes you still want to pamper yourself and your loved ones with juicy, melt-in-your-mouth, delicious pastries. How to cook pasties with meat? First, choose a base option, then prepare the filling. The classic minced meat for chebureks consists of minced lamb, but a good piece of pork and beef will also work well.

Ingredients:

pork and beef pulp - 300 g each;
onions – 2 pcs.;
vegetable oil – 250 ml;
chopped herbs, salt, spices - to taste;
unleavened dough – 600 g.

Cooking method:

Start with the filling. Pass the meat through a meat grinder.
Peel and chop the onion, salt it and remember well to let it release its juice. Mix onion pulp with minced meat.
Add a little water or sour cream, chopped herbs to the minced meat, and season.
Roll out the dough thinly and use a saucer to cut out a circle. Place 1 spoon of liquid minced meat on one half of the circle, cover with the other half and carefully pinch the edges.
Fry the pies in hot fat.

Crimean

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 320 kcal/100 grams.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: easy.

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How to cook pasties at home. Step-by-step recipes for dough and filling for chebureks with photos