Chebureks... Just from one word, a picture arises with the heat, with the heat of fragrant and delicious pasties.
As often happens in cooking, who is the author of this work of culinary art is a big mystery and mystery. Even the Americans tried to appropriate our chebureks. Yeah, who will give them to them! Those Americans who drove the indigenous population of America into the reservations were not even in sight when our ancestors ate pasties with pleasure. Yet the birthplace of this fast food nutrition can be called Asian countries. Maybe this is such a prototype of fast food, only chebureks are much tastier, and they are prepared from natural products without chemicals and other flavors and dyes.
Chebureks consider their national dish Crimean Tatars. And in the former capital of the Crimean Khanate in the city of Bakhchisarai, just opposite the Khan's Palace, a cafe has been preserved and operates from Soviet times to the present day " Crimean pasties". Here they are the most delicious. With the return of the Tatars to the Crimea, now in every corner of the peninsula you will definitely be treated to chebureks, which the Crimean Tatars call "chubereks" with their characteristic national flavor.
What are pasties?
Whatever they were called: these are pies from unleavened dough, fried in oil; these are dumplings miraculously increased several times and fell into a cauldron with oil; these are the intrigues of the Koreans, who also did not come up with anything, how they took dumplings, flattened them and fried them.
From all of the above, a certain picture emerges. It turns out that chebureks are a product made from dough without the addition of yeast, where minced meat with a lot of onions is traditionally used as a filling, but others are considered no less delicious toppings from cheese, mushrooms, a mixture of meat and cheese with tomatoes.
The key to the success of cooking largely depends on the skill of the hostess, and one of the key tasks is to properly prepare the dough for chebureks. It should be thinly rolled, should bubble, exfoliate and melt in the mouth with little or no intensive chewing effort on the part of the person.
Now our goal is to find, learn and make such a dough so that home and guests cannot be dragged by the ears from pasties.
Dough recipe for chebureks No. 1
This is the easiest dough recipe in terms of a set of products.
Required components:
one glass of warm water, three glasses of flour, one tablespoon of vegetable oil, one teaspoon of salt.
In this version, there is no egg, no yeast and baking powder. This is real classic version fresh dough.
How to prepare dough: Pour all the flour and salt into a deep bowl. Pour half a glass of water and half a tablespoon of vegetable oil. We start kneading the dough. Then pour out the remaining water and add the oil. The dough must be well kneaded. The secret of this recipe is that due to the oil it turns out to be elastic. Then wrap the finished dough in cling film and leave it on the table for half an hour, let the gluten of the flour disperse and thereby let the dough ripen.
Test recipe number 2
This recipe differs in that boiling oil is added to the dough, due to which the dough is obtained with small bubbles on its surface.
Ingredients: 300 ml of warm water, salt and sugar in a teaspoon without a slide, 100 g of any fat (lard, margarine, sunflower oil), 600 g flour.
Cooking: Dissolve salt and sugar in water. Add half of the required amount of flour. You should get dough like pancakes. You can check it in the following way: put a fork in the dough, it should gradually slide into it. At this stage, pour boiling oil into the dough and quickly mix with a fork. Then add the rest of the flour and mix well. The dough should be cool, then elastic. Leave on the table for 30 minutes. After that, roll out and cook pasties.
Recipe number 3
This dough recipe is also called custard, because the water is used hot, but simply boiling water. The dough turns out to be crispy, thin, but does not tear when rolled out, but retains its integrity.
Required products: take 300 ml of water twice as much flour, one chicken a raw egg, half a teaspoon of salt and a tablespoon of alcohol, 2 tbsp. l. any vegetable oil purified, odorless.
We prepare as follows: add salt, vegetable oil to the water and boil. In the same hot water, add a little less than a glass of flour and immediately stir with a fork so that no lumps remain. Allow the mixture to cool and add the raw egg and alcohol. Then add the rest of the flour and knead well on the kitchen table. Men's hands can also be involved in this process. This dough should stand for at least an hour, but it is better to leave it all night.
Recipe number 4
Components: one and a half glasses of water, three glasses of flour, a teaspoon of salt and sugar, a tablespoon of lard.
Cooking: if there was no lard in the house, then it is not critical. It can be replaced with lard. Take a piece of lard, finely chop, put in a pan and melt. The fat obtained from the fat will go to the preparation of the dough. Add fat, sugar and salt to flour. We mix the whole mass, flakes are obtained from fat and flour. Pour in boiling water and stir immediately. Ready dough let it brew in the refrigerator for at least 60 minutes.
Recipe number 5
The egg dough for pasties is crumbly and brittle, due to which it crunches.
A measuring cup will be an eggshell, which is first washed well with soap and the egg itself, and then a hole is carefully made, the protein and yolk are removed, and the water is measured with the shell.
Ingredients: 4 eggs, 8 shells of water, 1 shell of vegetable oil, 100 ml of vodka, salt, enough flour so that the dough does not stick to your hands, but is not too tight.
Cooking: beat eggs with salt vegetable oil. Add water and vodka. Add flour and knead the dough. Ready dough refrigerate for two hours.
Recipe number 6
Dough for pasties on beer. A product such as beer is often used in the preparation various dishes, including baking. The dough is still closer to yeast, because beer cannot be called ordinary water. Any beer from light to dark and non-alcoholic will do. It happens that the bottle is opened, but not completely drunk. Even if the beer stood open and the gases came out of it, then it will fit well into the dough recipe.
What is necessary: a glass of beer, one egg, salt, flour 3-4 glasses.
Cooking method: mix beer with salt and egg. Add flour and knead. The dough turns out to be tight, but it must be allowed to lie down for a couple of hours, only then roll it into pasties.
Recipe number 7
Not less than original version cottage cheese test. It turns out tender and soft.
You will need: 200 g of cottage cheese; one egg, salt to taste; half a teaspoon of baking soda and table vinegar; to extinguish soda; one and a half cups of flour.
How to cook: cottage cheese must be rubbed so that there are no lumps. You can use a blender for these purposes or grind through a sieve. Add egg, salt. Pour vinegar onto soda to start a chemical reaction. Pour in the flour and stir. The dough should be soft, but not stick to your hands. If the dough sticks when rolling, add more flour.
Recipe number 8
Kefir dough is also prepared very easily and quickly, but it turns out soft and tender. Since kefir is a fermentation product, no additional components are needed.
We take : a glass of kefir, trusted salt, one egg and 500 g of flour.
Cooking: add salt and egg to kefir. Blend thoroughly with a whisk or blender. We add flour. Let the dough rest for up to 20 minutes.
Recipe number 9
Dough for chebureks on mineral water.
Ingredients:
a glass of mineral water, one egg, one teaspoon of salt and two teaspoons of sugar, four glasses of flour.
In some versions of the preparation of the dough, vegetable oil is immediately added in an amount of up to 2 tablespoons, in other recipes it is absent.
Cooking: in mineral water, it is advisable to take carbonated, add an egg, sugar and salt. Beat with a whisk, then add flour. The finished dough should lie down for 20 to 30 minutes.
Helpful Hints:
- to prepare the dough, you need to take more flour than indicated in the recipe, because flour can be different in terms of gluten content. Hence the discrepancy between the required amount and that specified in the recipe;
- if the dough turned out to be hard for ready-made chebureks, then you need to transfer them to a saucepan, cover with a lid and let stand in the finished form while hot.
Chebureks are national Tatar dish, and translated from Turkic, means "fried pie with filling." Since the origin of the name is Turkic, the belonging of the dish is the same, although many in our country attribute these delicious pies exclusively to Tatarstan.
There are many types of chebureks, different countries Caucasus. For example, in Azerbaijan, where a dish with greens is very popular, such as, for example, there are their own chebureks, which are called "gutab", they may include: meat, cheese, greens, pumpkin, mutton tripe, and depending on the regions, they vary and cooking methods. Some cook them in a dry frying pan, others fry them in oil. But it can be noted that in both cases, amazing "gutabs" are obtained.
Traditional recipe for homemade chebureks
Of course in our country as meat filling two types of meat are used: pork and beef, but if you open the classic recipe, you will not see these types of meat. The main component is lamb, which is scrolled with onions, and not only salt and pepper are added, but also traditional spices of the peoples of Asia and the Caucasus.
Frying pasties in a large amount of oil is not correct, and it is unhealthy.
Although it is customary in many cities of Russia, especially our local stations and markets, to cook chebureks in a large amount of oil, or rather deep-fried, this dish is not cooked this way in the traditional recipe. Fat tail (mutton) fat is used for frying, its quantity is certainly large, but does not correspond to the number of fast food shops in the city.
Cooking chebureks at home
Of course, homemade chebureks are tastier and safer than those cooked on the streets of the city, but many people think that cooking them is very difficult and long, which is wrong. They are prepared simply and quickly. In two hours you can cook for seven people. Yes, and in principle homemade baking and food, much tastier than store-bought and restaurant food. A lot of home cooking recipes can be found on forums and in books. This is the food to which we are accustomed, and which will not replace any complicated recipe. These dishes are simple and delicious.
A beautiful pattern on the rim of a cheburek can be applied with a fork.
To prepare delicious pasties, be sure to add your favorite herbs, spices, be sure to add broth or water to the minced meat, so the filling will become juicy. And vodka is worth adding if you want to get a uniform, crispy crust, and tender dough. If you want pasties, do not rush to run to a nearby fast food stall, better go for fresh minced meat and good flour, cook the dish yourself and please your loved ones
Recipe for homemade chebureks
Required for cooking (based on 6 servings):
For filling:
- ½ bunch of dill;
- 1 kg. minced meat, mixed (beef, pork);
- 1 glass of meat broth or boiled water;
- 1 head of onion (large, or 4 small);
- salt to taste;
- ground black pepper to taste.
For the test you will need:
- 2 eggs;
- 1 st. l. vodka;
- 3 pinches of salt;
- 1 glass of warm water;
- 5 st. l. vegetable oil;
- 2 cups flour (more may be needed depending on the type of flour).
Minced meat preparation:
- Peel the onion, dill, rinse and finely chop.
- Add onion and dill to mince.
- Salt and pepper the minced meat, pour in the broth or water, knead.
Test preparation:
- Sift the flour into a bowl, break the eggs into it.
- Pour warm water, oil, vodka, salt and knead an elastic and smooth dough.
- Let the dough rest for 30 minutes.
- Cooking chebureks:
- Divide the dough into small balls egg.
- Roll out a circle not too thick, but not so that the dough is torn.
- Put about 1–1.5 tbsp of minced meat on the center. l., form a crescent, close up the edges, and make a pattern with a fork.
- Heat vegetable oil in a large frying pan, put pasties, and fry until golden brown.
Homemade fast food ready.
Total cooking time: 2 hours
Note: Pasties are fried quickly, you need to watch them so that they do not burn out.
Original post RecipesThank you for the wonderful chebureks!
Chebureki recipe with photo
Secrets of delicious chebureks
5 secrets of the famous dish reveals the most expensive chef in the capital This is a special, delicious pie from the Crimean Tatars. But for some reason, some pasties turn out delicious, juicy, tender and crispy, while others get stale, dry pies of a special shape with crispy onions. How many chefs - so many recipes. We will share with you a recipe peeped from a Crimean Tatar woman - a hereditary cook. For those who first see how pasties are cooked, many questions arise:
1) Why do you need to pour the broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling?
4) Why can't minced meat be heavily crushed?
5) Why roll a bow with a rolling pin?
Of course, you will receive answers to them. We will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie down a bit in the refrigerator in order to become elastic and pliable when rolled out.
For test:
Flour - 500 g
Water - 150-180,
Salts - 2 g
Sugar sand - 2 g
For minced meat:
Meat - 500 g
Onion - 1 pc.
Dill - 1 bunch
Meat broth - 200-250 ml
Black pepper
Zira - to taste
Cooking method:
1. Sift the flour through a fine sieve on the table, form a hill, add salt and sugar to the flour (to make the dough crispy), make a recess in the flour and pour water into it.
2. Knead a pretty stiff dough.
3. Wrap it in a film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls better and thinner.
4. Divide the infused dough into two parts and make even bundles of it with a diameter of 3 cm. Cut them into circles 2 cm thick (40 g each).
5. Then press the resulting circle with the palm of your hand, form a cake and sprinkle them with flour so that they do not stick together. Put them in a plastic bag and put them in the refrigerator.
6. This time, cook the minced meat. Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears.
7. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because. with strong squeezing of the meat, it releases a protein that makes the minced meat stick together.
8. When mixing minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the stuffing juiciness and tenderness. The amount of broth depends on the density of the meat.
9. Then put the minced meat in the refrigerator for 30 minutes to “set” it, and pull out the semi-finished dough and roll out each cake almost to “zero”.
10. Put a tablespoon of minced meat on one side of the cake, evenly distribute it, cover with the second half of the cake and blind the pasties along the edge, cutting with a special zigzag cutter.
11. It is necessary to fry pasties at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do it in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if there is no wok, then it is possible in a frying pan. I assure you, it will be just as delicious!
Pasties "Under the degree" - excellent, crispy, tender, juicy!
The dough for chebureks according to this recipe turns out to be unusually tasty and tender, and the filling is fragrant and juicy. Such chebureks are eaten in an instant!
Ingredients:
For test:
Water - 300 ml
Egg - 1 pc.
Vegetable oil - 2 tbsp. l.
Flour - 4 cups
Vodka - 1 tbsp. l.
For filling:
Minced meat - 500 g
Onion - 2 pcs.
Cooking method:
1. Prepare all ingredients.
2. Minced meat should be coarsely ground and a lot of onions.
3. For juiciness, you can add 100 g of ice water there.
4. For bubbly dough, vodka is needed - it is not felt in chebureks.
5. In order for the dough to get a beautiful color when frying, sugar is needed.
6. Heat water until hot. Pour 1 cup of flour into a bowl. Stir thoroughly with a whisk, pour 1 cup of hot water into it. You will get fried dough.
7. Pour the remaining flour into another larger bowl, beat in the egg, add salt and sugar, pour in the vodka, vegetable oil, the remaining water and the brewed dough. Mix thoroughly and knead the dough until smooth. Wrap it in cling film and leave to rest for half an hour.
8. To prepare minced meat, add ice cubes or ice water to it. But first, peel the onion and chop it with a knife (but not finely), or in a meat grinder (on a large grill). Salt, pepper.
9. Release the dough from the film and cut into portions (into 3 parts). Take one piece and roll out the sausage on a floured board. Cut into pieces of 1.5-2 centimeters. Dip the pieces in flour on each side and roll out the cakes. Place the minced meat with a spoon in the middle or next to it. Connect the edges and blind them so that there are no holes left.
10. Pour vegetable oil into a one finger high pan. Heat up a skillet with oil and reduce heat. Lay pasties on one side and fry until golden brown, then turn over and fry. On the other side, they fry faster.
11. Take out the recipe and put it in a bowl on a paper towel so that the excess oil is absorbed. Everything. Chebureks turned out beautiful, the dough is pimply and thin, the filling is juicy and there is enough juice.
Correct chebureks. The most successful recipe
The secret of this recipe, in my opinion, lies in the dough - it turns out soft and tasty:
Ingredients:
For test:
Flour - 3.5 cups
Water - 350 ml
Egg - 1 pc.
Vegetable oil or ghee - 1 tbsp. l.
Salt - 0.5 tsp
Cooking method:
1. Boil water with salt and oil (oil gives the finished chebureks a characteristic "bubble").
2. Immediately boil 1/2 cup of flour in it, trying to stir the lumps, and let it cool (brewing part of the flour makes the dough soft and plastic). If a few lumps remain - it's not scary, they will disperse later.
3. Add egg and mix. Gradually adding the rest of the flour, knead the dough. The dough should not stick to your hands, if sticky add a little more flour. Let it brew for at least 1 hour (you can at least 2-3).
4. While the dough is infused, prepare the minced meat:
700 g of minced meat (lamb is better, of course, but any meat or mixture is possible);
350 g of onion;
0.5 cups of water or kefir;
Salt, pepper, spices to taste.
5. Add onion, water or kefir to minced meat, which, in addition to flavoring colors, has a wonderful ability to bind raw minced meat(minced meat does not spread) and give liquid to the finished product. Mix everything well.
We fry pasties:
6. Cutting the dough into balls the size of a table tennis ball, roll into a cake 1 mm thick. Flatten the minced meat (slightly more than dough) on one half of the cake, cover with the second half and press down the edges. Roll pasties along the edge with a special machine or the edge of a saucer, or a fork.
7. Pour 2-3 cm of vegetable oil into the pan, and after waiting until the oil is heated, fry on 2 sides over medium heat, without covering, until golden brown.
Chebureks with meat
Gorgeous, soft and juicy pasties stuffed with lamb.
Ingredients:
For test:
Flour - 4 cups
Egg -1 pc.
Vegetable oil - 1 tbsp. l.
Milk - 2 tbsp. l.
For filling:
Lamb fillet - 700 g
Onion -5 pcs.
Freshly ground black pepper
Cooking method:
1. For the dough: Boil 1+1/3 cup water with salt and butter. Very quickly boil ½ cup flour in it, stirring the lumps, and let cool. Add egg and milk, stir. Gradually add the remaining flour, knead the dough. It should not stick to your hands, if sticky, add a little more flour. Wrap in foil. Let it brew for at least 1 hour. During this time, knead the dough again.
2. For the filling, skip the lamb in a meat grinder. Finely chop the onion, mash in a mortar with salt and pepper. Mix meat and onion. Add to 1/2-3/4 cup of water. Mix everything well.
3. For each cheburek, cut a ball the size of a ping-pong ball from the dough, roll it into a cake 2 mm thick. Take minced meat (approximately 1 tbsp), level it on one half of the cake, cover with the second half and press down the edges. Roll along the edge with a special machine or the edge of a saucer and make sure that there are no holes or cracks in the seam.
4. In a deep frying pan, heat 2-3 cm of vegetable oil and fry the pasties in portions, turning 1 time, over medium heat until golden brown, 4 minutes on each side. After frying, the size of the pasties will be the size of an average palm. Lay cooked pasties on a paper towel to drain excess fat. Serve hot.
5. If you want the dough to be more crispy, when kneading, add 2-3 tablespoons of vodka to it. And as a filling liquid, you can take low-fat kefir, curdled milk or yogurt. Of course, you don't need to boil them. Can you freeze ready broth and add it to the minced meat, after crumbling it, small ice cubes will make the cheburek much juicier.
Bon Appetit!
Chebureki
Ingredients used in the recipe:
For minced meat:
Flour - 4 cups
Water - 1.3 cups
Egg - 1 pc.
Vegetable oil (or any fat) - 1 tbsp. l.
Salt - 0.5 tsp
For minced meat:
700 gr. meat
350 gr. Luke
Oh, 5 glasses of water
Salt, pepper, spices
Cooking Instructions:
1. Boil water with salt and oil (oil makes chebureks bubbling).
2. Immediately boil 1/2 cup of flour in it, trying to stir the lumps and let cool (stewing flour particles makes the dough soft and elastic).
3. Add the egg and mix (the egg increases the "bubbling" and strength of the dough, increasing its plasticity and softness). Gradually adding the rest of the flour, knead the dough.
The dough should not stick to your hands. If pastry dough is sticky, add a little more flour. Let it brew for at least one hour. In the process of infusion, knead the dough 1 time.
4. Pass the meat through a meat grinder, or chop in a blender.
5. Finely chop the onion, mash with salt and pepper. Put in minced meat. Onions can be chopped simultaneously with meat in a meat grinder or blender.
6. Add 0.5 - 1 glass of water or 1 glass of kefir. Mix everything well.
7. Cutting the dough into balls, the size of a table tennis ball, roll into a cake 1 mm thick, level the minced meat on one half of the cake, cover with the second half and blind the edges. Excess dough can be trimmed with a plate, saucer.
8. Pour 2-3 cm of vegetable oil into a saucepan, frying pan, start frying pasties in hot oil on both sides over medium heat, without covering with a lid, until golden brown.
9. Put the finished pasties on a plate and immediately cover with a lid (the pasties will become softer).
Note: Chopped dill can be added to minced meat.
The best gratitude is adding an entry to the quote pad :)
According to one version, Russians learned how to cook pasties from the Crimean Tatars after the Russo-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct chebureks and tasty chebureks - hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. Cooking chebureks is associated with Caucasian or Central Asian chefs and seems to be a difficult task. But cooking pasties at home should not scare you. You can also cook excellent homemade chebureks. Basically, ordinary meat pies very reminiscent of chebureks, the recipe for this Asian pie differs primarily original recipe test. Chebureks at home are easy to cook, the main thing is to know good recipes pasties. We offer you homemade chebureks, a recipe for chebureks with cheese, a recipe for dough for chebureks. And of course, the recipe for pasties with meat, a photo of these ready-made pasties makes saliva flow even for a well-fed person. It is generally noted that in the case of pasties, the recipe with a photo has magical properties- it makes you think only about chebureks.
Cooking dough for chebureks is a very important moment. If you want to know how to make chebureks, you must learn how to make cheburek dough well. So, remember, if you are going to make pasties, the dough recipe does not contain yeast. Usually they knead the dough for chebureks in water, but you can also make dough for chebureks in milk. There are pasties on beer, pasties on kefir, they even cook choux pastry for pasties. The dough for chebureks is tasty if you add a little vodka to it. The dough for pasties with vodka is more crispy. In principle, for the same purpose, they make dough for pasties on beer, dough for pasties on kefir. You can save time and make dough for chebureks in a bread machine, you will get delicious chebureks from custard dough. Well, for lovers of gourmet cuisine - pasties from puff pastry, also very tasty pasties. Recipe with puff pastry resembles a dish close to chebureks - burek, or meat pie.
This concludes our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for pasties is usually meat, and pasties with meat are the most familiar to us. Minced meat for chebureks can be prepared from any meat, always with onions. delicious recipe pasties with meat, in which dill is also put in minced meat. but cheburek recipe can use other fillings, for example, there are pasties with cheese, pasties with potatoes and other lean pasties. The recipe for making them is the same.
Finally, we conclude our article on how to make chebureks with a description of the last step in making chebureks. There are two main ways to fry chebureks. The first is deep-fried, i.e. when the hot oil completely covers the cheburek, the second - with a small amount of oil, which fries the chebureks on one side.
So you know how to make pastry dough and how to cook pasties. This recipe will not leave indifferent any member of your family. We hope you will soon write to us how to make pasties according to your recipe. So we are waiting for your pasties. A recipe with a photo will help other home cooks do everything right.
Chebureki is a very popular dish in our time.
With what kind of fillings they do not happen, with cheese, potatoes, mushrooms, but, nevertheless, the classic one with meat is considered the most popular.
As for the history of this dish, cheburek is considered traditional dish Turkic and Mongolian people. In these countries it is prepared with minced meat or finely chopped meat. The Russians are very fond of this dish and cook it in different interpretations.
The calorie content of this product is relatively high, because there are 250 kilocalories per hundred grams of the dish. On average, in percentage terms, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.
Chebureks are very satisfying and delicious food. It is often used for a snack, and the tender dough given in the recipes below will surprise you with its lightness and pleasant taste.
Chebureks with meat - step by step photo recipe
This recipe uses minced chicken, with it pasties are not as fatty as with minced beef and pork.
You can experiment with the filling and make pasties not only with meat, but, for example, with cabbage, mushrooms or potatoes.
Cooking time: 2 hours 30 minutes
Quantity: 8 servings
Ingredients
- Eggs: 2 pcs.
- Flour: 600 g
- Salt: 1 tsp
- Sugar: 1 tsp
- Vegetable oil: 8 art. l.
- Water: 1.5 tbsp.
- Vodka: 1 tsp
- Minced meat: 1 kg
- The black ground pepper: taste
- Bow: 2 pcs.
Cooking instructions
Pour sugar, salt into a deep bowl, pour oil and break the egg, mix. Then pour water into the resulting mixture, and in order to make pasties more crispy, add vodka.
Put the resulting mass on the board and knead until a homogeneous consistency.
Let the dough wrapped in cling film rest for 30 minutes.
Now you need to prepare the filling for pasties. Peel and finely chop the onion.
Put the chopped onion in the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.
After 1 hour, separate a small piece from the dough and roll it into a thin sheet (2-3 mm) with a rolling pin.
Using a large glass, cut circles from a rolled sheet (in this recipe, pasties are small, for larger ones you can use a saucer).
Put the resulting filling on the mugs.
Close the edges of each circle tightly and give them a beautiful shape.
From the remaining dough, according to the same principle, stick all pasties.
Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat well and place pasties, fry over high heat for about 2 minutes on one side.
Then turn the chebureks over and fry the same amount on the other.
Variation of the recipe on custard dough - the most successful crispy dough
Recipe for chebureks choux pastry Everyone without exception will like it, because preparing such a dish is very easy and simple.
Ingredients:
- 350 grams of wheat flour
- 0.2 liters of drinking water
- 1 chicken egg
- 0.5 kilograms of pork
- 100 milliliters chicken broth
- 1 head of onion
- 2-3 sprigs of dill
- 2/3 teaspoon salt
- 1 handful ground pepper
- 250 milliliters vegetable oil
Cooking:
- Pour flour into a bowl or container for making dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil the water and add it to the flour, mix thoroughly. Add 1/3 teaspoon salt. Cover the dough with cling film or a plastic bag and set aside while you prepare the filling.
- Using a meat grinder or blender, grind the pork into minced meat.
- Wash the dill thoroughly under running water from dust and earth residues, put it on a dry kitchen towel so that they dry well. The onion is similarly cleaned from the top layer, rinsed and cut into three parts. After that, put the dill and onions in a blender and grind finely. If the hostess does not have a kitchen machine, you can chop the onion on a grater, and finely chop the dill with a sharp knife.
- Pour the onion and dill into a blender meat broth, add meat and grind until smooth. We bring the filling to taste by adding 1/2 teaspoon of salt and black pepper, mix thoroughly.
- Divide the dough to form chebureks. From this amount of ingredients, we should get 10 medium products. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll each of them with a rolling pin. We put minced meat on half of the circle, close and carefully seal the ends of the cheburek with a fork or a special knife for cutting the edges. Similarly, we prepare all the rest.
- We put a deep frying pan on the stove. When the pan is hot, pour about 200 ml of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and fragrant food will certainly surprise your loved ones and friends.
On kefir - tasty and simple
Pasties cooked on kefir dough are tender and fragrant not only when they are just fried, but also when they have cooled down. It will not harden and remain tender, even when cold.
Ingredients:
- 0.5 liters of kefir
- 0.5 kilograms of flour
- 1 teaspoon salt
- 0.5 kilograms of minced meat
- 1 head of onion
- 1 tablespoon water
- salt and pepper to taste
- 100 grams of vegetable oil
Cooking:
- We take a bowl, pour kefir there, salt and pour flour in portions, stirring constantly. When the mass thickens, spread it on a countertop sprinkled with flour and knead until elastic. Then cover with foil and set the dough aside until we prepare the filling.
- Place the minced meat in a small bowl, salt, add ground pepper and various spices that the hostess only wishes. Peel the onion and grate or chop finely. Add one tablespoon of water to the filling.
- We roll out the dough on the countertop with a rolling pin and cut out circles for shaping pasties with a large cup. We roll each cake to the required size and put minced meat on one half. We seal the edges well.
- We heat a large frying pan on the stove, pour vegetable oil into it and fry each cheburek for 5 minutes on each side until they become ruddy. After frying, put them on a paper towel to remove unnecessary fat. Incredibly delicious chebureks kefir dough sure to make your family happy.
How to cook pasties with veal or beef at home?
Cooked pasties stuffed with beef or veal surprise with a delicate and unique taste. Choux pastry is best suited, because it perfectly sets off the taste of beef and veal meat.
Ingredients:
- 300 grams of sifted wheat flour
- 1 chicken egg
- 1 pinch of salt
- 5 tablespoons of drinking water
- 400 grams beef or veal meat
- 1 large head of onion
- ground black pepper to taste
Cooking:
- We thoroughly clean one head of a large onion, rinse it and, together with beef or veal meat, gently grind it with a meat grinder or blender. Add spices and set aside so that the meat is saturated with spices.
- Meanwhile, prepare the dough. In a large bowl, put 5 tablespoons of the sifted flour and pour boiling water so that it is brewed. We break the chicken egg, add the rest of the flour and knead an obedient and elastic dough. After that, lay it out on the countertop, use a rolling pin to form a square. We cut the dough into identical rectangles, put the minced meat on each of which, carefully fix the edges of the pasties with our fingers.
- We heat the pan on fire and bake without vegetable oil. Turn pasties should be when the dough puffs up. Put the dish on a plate and grease with vegetable oil. This dish goes well with homemade sour cream.
Pork and beef juicy pasties
Pasties stuffed with mixed beef and pork surprise with their lightness and juiciness. They are very easy to prepare, the ingredients are simple and do not require large investments.
Ingredients:
- water - 500 mg
- chicken egg - 1 piece
- sieved Wheat flour- 1 kg
- minced pork and beef - 1 kg
- onion - 2 heads
- drinking water - 100 ml
- salt - 1 teaspoon
- pepper, spices to taste
Cooking:
- 1 kg of pork and beef (in any ratio) is thoroughly ground with a meat grinder or blender.
- In a bowl, stir the water and salt until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is difficult to mix with a spoon, put it on the countertop and knead it on it. Cover the formed dough with a film or plastic bag and leave to rest.
- Peel the onion and finely chop the minced meat. After the pestle, it is necessary to crush the minced meat with onions so that a sufficient amount of juice stands out. Add salt, spices and water, mix thoroughly.
- Divide the dough into several equal parts. From each part we form a ball, which we roll out. We spread the filling on one part of the circle, close the pasties and carefully seal the edges with our hands or a fork. Fry in melted butter in a frying pan. Turn over to the other side when a golden crust appears.
