Recipes for bubble dough for chebureks as in chebureks. Chebureks with meat. Delicious crispy pastry dough

Cooking: 50 minutes

Recipe for: 10 pasties

Good afternoon dear readers. Pasties with meat are quite common pastries, they are sold everywhere. But I will tell you how to make pasties at home, so that the meat is juicy, and even with broth inside. Cooking them is not difficult, you just need to know some subtleties. Fry chebureks very carefully so as not to tear the dough. Therefore, it is better to turn them over with a spatula so as not to pierce them. If the juice flows out, the taste will be different. And also, if the broth gets into hot oil, then there will be a lot of splashes. They will then have to be washed. I don't really want to. Minced meat is prepared from one part of pork and one part of beef. I like this ratio the most. Lamb lovers will also appreciate the dish with minced lamb. Chicken mince is a little dry.

How to cook pasties

Minced meat must be very juicy, so it is usually prepared with one part meat and one part onion. Onion will add juiciness. From the greens, cilantro or parsley is usually put. I did not have greens, so I did not write about them in the recipe. And now, I'll tell you how to make pasties with meat, and so consider step by step recipe cooking.

Ingredients

• For filling
• Meat - 400 grams
• Onions - 2 medium onions
• Broth - 100 ml
• Salt - 1 teaspoon
• Peppercorns - 4 pcs.
• For the test
• Flour - 400 grams
• Water - 200 ml
• Sunflower oil - 1 tbsp. a spoon
• Salt - a pinch

Chebureks with meat are a tasty and satisfying alternative to regular pies. This a traditional dish 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 it is used unleavened dough, but many prefer the 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 classic version on the water. This recipe is one of the simplest, but the aroma of chebureks will not be worse.

Ingredients:

• 1 kg 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. Mix in a small bowl edible salt with granulated sugar, then send them to a container with warm water.

2. Then send there butter, 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 complex process. However, there is a fairly simple kneading recipe. choux pastry, from which is obtained tasty dish. In this case, you do not need to set aside a lot of time for cooking.

Ingredients:

• 300 ml 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 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 plate, 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.

Bon Appetit!

This dish came to us from Mongolian and Turkic peoples. Prepared traditional chebureks from unleavened dough from minced meat and various seasonings, including spicy ones. They were fried mainly in lamb fat. Today, this dish refers to the same pie with meat stuffing from unleavened dough, however, the meat is more often twisted, and brought to readiness in vegetable oil. In our time, they have become very popular, just like with us and among many peoples of the Caucasus.

Cooked at home much tastier products bought in street eateries and are not difficult to prepare. Such delicious pastries very fond of both children and adults. And this alluring aroma, which comes from the places where they are prepared, will not leave anyone indifferent anywhere.

In today's article, we will consider recipes for tasty and crispy dough, our favorite pasties. After all, if you cook them according to the rules, then they turn out with a golden crust and with a stunning aroma. You just need to stock up on the necessary components and follow my recommendations.

And also for lovers of delicious shawarma, you can go, see and evaluate my recipe

Crispy dough for pasties on vodka

Ingredients:

• Flour - 2 cups
• water - 1/3 cup
• egg - 1 pc.
• vegetable oil - 2 tbsp. spoons
• vodka - 2 tbsp. l
• salt - 1 teaspoon.

Cooking method:

Pour water into a saucepan, put on fire, add salt, vegetable oil to it and bring to a boil.

When the contents of the pan boil, remove it from the heat, pour 1/2 cup of the sifted flour into it and mix thoroughly so that there are no lumps. And leave to cool.

Pour vodka and beat in the chicken egg. We bring to a homogeneous state.

In no case do not combine eggs with hot dough, otherwise the protein will curl up and everything will go down the drain.

Now add the remaining flour in small portions and at the same time knead a smooth, plastic dough. Wrap it in cling film and leave it alone for 20 minutes.

The secret of making dough for chebureks as in chebureks

Ingredients:

• Water - 500 ml
• flour - 10 cups
• melted butter - 6 tablespoons
• sugar - 1 tea l
• salt - to taste.

Cooking method:

To make the dough light, airy and bubbly, we need to prepare warm water into which we add salt, sugar and melted butter.

Sift the flour into a deep bowl, make a small depression in the middle with your hand, pour the prepared water in small portions and mix thoroughly.

In order to make it more convenient to knead the dough, it must be moved to the prepared table and on it to bring the matter to the end.

You must know that the dough must be dense, otherwise, when frying, the pasties will burst and all the juice will flow out.

Then wrap in cling film and refrigerate for one hour.

Delicious and crispy dough for pasties on kefir

Ingredients:

• Kefir - 1 glass
• flour - 4-5 cups
• egg - 1 pc.
• salt - to taste.

Cooking method:

In this recipe, we need to take a deep bowl, pour kefir into it, drive in an egg and salt to taste.

Beat all the ingredients with a whisk or fork and gradually introduce the sifted flour. After it begins to thicken, we need to prepare the work surface, add flour and put our dough on it. We knead it for so long until it stops sticking to the hands and the consistency turns out to be thick and elastic. But just do not overdo it, otherwise it may become too thick and tight. Then it will be simply impossible to work with him.

We cover the finished dough with a towel and put it in the refrigerator for 30 minutes, you can hold it a little longer. Next, we form a long sausage and divide it into ten equal parts, which we roll out and sculpt pasties. Everything is very simple, good luck with your cooking.

Choux pastry for chebureks

Ingredients:

• Flour - 4 cups
• boiling water - 1.5 cups
• chicken egg - 1 pc.
• butter - 30 gr
• vegetable oil - 2 tbsp. l
• salt - to taste.

Cooking method:

Pour the flour in this recipe into a combine, add salt and vegetable oil there, mix. And put the butter in boiling water and let it melt, then pour it in a thin stream into the mixture and drive in the chicken egg there and bring to uniformity.

The dough turned out very soft, elastic, tender. We mix it a little on a clean table without adding flour, since it no longer sticks. Then we wrap it in cling film and put it in the refrigerator for half an hour.

This dough recipe is considered by many to be ideal, it is suitable not only for chebureks, but also for dumplings, dumplings and dumplings. Prepare for health.

Dough for chebureks on mineral water

Ingredients:

• Mineral water - 500 ml
• eggs - 2 pcs
• flour - 8 cups
• sugar - 4 teaspoons
• salt - 2 tsp

Cooking method:

Pour mineral water into a cup, add sugar, salt and an egg there. Mix everything thoroughly with a whisk. After that, in my case, sift the flour into a bowl, make a recess in the middle of it and pour the water-based mixture. And start kneading the dough with your hands.

After it stops sticking to your hands, put it on the prepared table and bring it to readiness, i.e. we carefully knead it and make it more elastic. Next, wrap it in cling film and put it in the refrigerator for 20 minutes.

Pasties on such a test are simply amazing. Try it and write your impressions in the comments.

Boiled water dough recipe

Ingredients:

• Boiling water - 150 ml
• flour - 500 gr
• chicken eggs - 3 pcs
• sunflower oil - 2 tbsp. spoons
• salt - 1 tsp

Cooking method:

Pour the sifted flour into a deep bowl and pour boiling water salted with one teaspoon of salt into the same place and mix.

This is the dough you should get, which practically does not stick to your hands. Cover it with a lid and leave it alone for 20-30 minutes.

Delicious pastry dough with milk

Ingredients:

• Flour - 3 cups
• milk - 200 gr
• egg - 1 pc.
• vegetable oil - 2 tbsp. spoons
• salt - 2 pinches.

Cooking method:

We will need, just as in the previous recipes, a deep bowl into which we pour milk, beat in an egg, add salt, vegetable oil, and then beat everything with a whisk until a homogeneous mass is obtained.

Now we begin to gradually add the sifted flour and at the same time knead the dough. At the moment when it will be difficult to knead it in a bowl, put the whole lump on a table sprinkled with flour and begin to knead it well with your hands. The only thing is not to overdo it, otherwise it will turn out too tight.

We cover our dough with a towel or cling film and leave it for half an hour. Then we apply it as intended.

Dough for pasties on beer

Ingredients:

• Flour - 500 gr
• beer - 250 ml
• egg - 1 pc.
• salt - 1 teaspoon without a slide.

Cooking method:

Crack one egg into a bowl, add salt to it and mix well.

Now mix everything thoroughly until the whole mass becomes relatively thick.

We take the dough out of the bowl and bring it to homogeneity already on the prepared surface sprinkled with flour, so that it turns out as in the photo.

Here was another not intricate, in principle, easy and fast worthy recipe.

How to make puff pastry

Ingredients:

• Flour - 3 cups
• vegetable oil - 50 gr
• water - 100 gr
• vodka - 1 glass
• egg yolk - 1 pc.
• salt - 1 tsp

Cooking method:

Pour vodka into a glass, add the yolk, salt, water and mix thoroughly.

Now we introduce vegetable oil and knead the dough. As already described above, in previous recipes, it is better to finish the job on a prepared table, so our dough turns out to be elastic, after which we wrap it in a bag and put it in the refrigerator for 30 minutes. And then we cook pasties, which turn out to be very appetizing and tasty .

Dough for pasties in cold water (video)

According to this recipe, the dough turns out to be crispy and very thin, but there is a very important point, you need to keep the water in the refrigerator for about two hours before using it ...

Bon Appetit!!!

What could be tastier than juicy crispy chebureks on bubble dough from the popular cheburek? Only homemade snack prepared by loving caring hands. To make the treat really tasty, you need to properly prepare the dough for pasties with bubbles.

By classic recipe the dough is cooked in water. Therefore, it turns out to be budgetary and affordable for everyone. In addition to water (1 tbsp), you need to take: 280 g of flour, 20 ml of any vegetable oil, a teaspoon of salt. The following describes how to cook dough for chebureks on the water.

1. Slightly warm liquid is poured into a deep container. Wheat flour is poured into it in small portions. It is better to sift the latter a couple of times in advance.
2. Salt and oil are added to the bowl.
3. The ingredients are thoroughly mixed with a spoon or spatula until a viscous homogeneous mass is obtained.
4. Next, the mixture is laid out on the surface with a thin layer of flour.
5. Knead the dough well with your hands so that it practically stops sticking to your fingers.
6. When the mass becomes elastic enough, it can be transferred to a bag and sent to the cold for half an hour.

It remains only to wait for the time and start frying delicious chebureks.

Recipe for kefir

If there is kefir in the house, then you can cook pasties based on it. This recipe is also simple and understandable even for beginner cooks. It includes following products: 1 tbsp. low-fat kefir and water, 60 ml of odorless sunflower oil, egg, 4 tbsp. flour of the highest grade, a pinch of salt and sugar.

1. Water is poured into the pan, salt, sugar and butter are added there.
2. The container is sent to the fire, and its contents are brought to a boil.
3. A little less than half a glass of flour is poured into the liquid in minimal portions. The mass is thoroughly stirred and cooled.
4. When the mixture reaches room temperature, you can drive an egg into it and pour in kefir.
5. After thoroughly mixing, the remaining flour is introduced into the dough. It should be very elastic.

Choux pastry for pasties on kefir is covered with a clean towel and left for the preparation of the filling.

Choux pastry for chebureks

crispy choux pastry on pasties does not include eggs.

It combines not only meat, but also, for example, potato filling. In addition to 350 ml of water, it is used: 2 tbsp. odorless oils (vegetable), 650 g of quality flour, a pinch of salt.

1. Salted water is brought to a boil. Immediately after the appearance of the first bubbles, oil is poured into it.
2. A glass of flour with a slide is poured into the boiling liquid, the mass is quickly mixed, and the fire is turned off. The future dough should cool down to the point where it will be possible to painlessly touch it with your hand.
3. Then you can add the remaining flour, and knead a steep mass that will not stick to your fingers.
4. The dough rolls into a ball, wrapped in cling film and put in the refrigerator. You can leave it there all night.

If there is no such amount of time, it is allowed to start forming pasties in an hour. In any case, the dish will turn out crispy.

Cooking on mineral water with bubbles

For this test, you can use any mineral water. The main thing is that it should be highly carbonated. A salty drink would also work. In addition to mineral water (350 ml), will be used: 4 tbsp. wheat flour, a pinch of salt and sugar, 3 tbsp. olive oil.

1. In a large bowl, salt and sugar are poured with mineral water with bubbles. It is not necessary to release gases from the drink beforehand. Salt and sugar crystals should completely dissolve in water.
2. The flour is carefully sifted into the same container in small portions. This will make the dough more airy.
3. When the mass becomes similar in consistency to homemade sour cream, oil can be poured into it.
4. Next, the remaining flour is added, and the dough is kneaded by hand until maximum elasticity.

After 45 minutes, you can cook delicious pasties from the resulting mass.

Puff pastry

Puff pastry pasties are especially good with minced chicken. For juiciness, a small amount of fatty kefir is added to the filling. And for the test is used: 3-4 cups of good wheat flour, 1 tbsp. boiling water and a pinch of salt.

1. Salt dissolves completely in boiling water.
2. Next, ¼ of the whole flour is poured into the mass.
3. It remains to gradually add the rest of the flour to the warm dough, sifting each individual portion.
4. A very steep dense mass is kneaded, which should be left for a short time at room temperature. During this time, the dough will rest and cool completely.

The finished mass is perfectly rolled out to a minimum thickness and does not tear. The result is the most delicate crispy chebureks. The taste of the dough will be similar to the usual puffs.

egg dough recipe

For this recipe, the ingredients are measured in eggshells. To do this, a hole is made at the top of the egg (for example, with a knife), and liquid is released into the bowl through it. The resulting empty container is convenient to measure the amount of products. For egg dough will be used: 7-8 shells of clean drinking water and 1 of any vegetable oil (it is better to take olive oil), 4 eggs, flour, how much dough will take, 120 ml of vodka, a pinch of salt.

1. Water is mixed with vegetable oil and salted to taste. Grains of spice should be completely dissolved in the liquid.
2. All the eggs are broken into the water, and the mass is lightly beaten with a fork until smooth.
3. Next, vegetable oil and vodka are added to the liquid.
4. It remains to work with flour. In the future dough, it is poured in small portions after sifting. There should be enough flour so that the dough is not too sticky, but not too tight.
5. When the mass thickens enough, it is better to transfer it to the table and continue to knead with your hands.
6. The resulting pastry dough goes to the cold for 2.5 hours. Previously, it is wrapped in cling film or a clean towel.

When sculpting chebureks, it is convenient to moisten your fingers with vegetable oil so as not to use additional flour.

Dough with vodka - like in cheburek

Dough for chebureks with vodka is found in various variations. The recipe described below is most often used in large pasties. But each hostess, if desired, can slightly change it, altering it for herself. For such a recipe, the following products are needed: an egg, a glass of boiled water, 1 tbsp. alcoholic drink, 2 tbsp. oil (vegetable), 430 g flour, a pinch of salt.

1. The egg is lightly beaten with a fork and salted to taste. You should not use a mixer.
2. Boiled water, vegetable oil and vodka are introduced into the salted egg mass.
3. After thorough mixing, you can begin to gradually pour flour into the liquid. It is best to do this in small portions.
4. A plastic smooth dough is kneaded by hands, which is covered with a clean towel and left to rest for 12-15 minutes.

Sift the right amount of flour into a deep bowl. Add 0.5 teaspoon of salt.

Pour in water and quickly, using a fork, mix everything until lumps of dough form.

Melt margarine and bring to a boil. Pour hot into the dough and also, using a fork, quickly mix everything.

Get very soft tender dough. Collect the dough in a lump, wrap in cling film and place in the refrigerator for 1.5-2 hours.

Divide the dough into 16-18 pieces, roll each of them into a ball (each ball is a future cheburek).

TO minced meat add onion scrolled through a meat grinder, salt and pepper - to taste, spices, dill.

Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared - it should be rare in the end). Mix again.

Dust the work surface with a little flour. Roll out each ball of dough thinly. Spread 1 tablespoon of minced meat.

Form chebureks - wrap the rolled dough together with the meat filling, press the edges with a fork.

Pour a sufficient amount of vegetable oil into a saucepan. Put prepared chebureks in oil, fry over medium heat for 2-4 minutes on each side (frying time depends on your taste).

Spread ready very delicious pasties on a dish. Serve hot. The closest and dearest people will certainly appreciate your efforts.

Bon Appetit!