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The most delicious and juicy pasties. How to cook delicious crispy dough for chebureks. Quick dough for chebureks on mineral water

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. Pasties were fried necessarily in animal fat. However, as a result culinary experiments basic recipe chebureks have undergone changes, and now they are cooked on kefir, milk or from yeast dough, and not only minced meat is used as a filling, but also vegetables and cheese.

How to cook pasties

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

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

How to cook pastry dough at home

Unleavened dough for chebureks is considered ideal, and it is prepared from water, salt, vegetable oil and flour - like dumplings. It behaves well when kneading and frying and choux pastry- it is quite soft, elastic, elastic, does not tear during heat treatment. For cooking choux pastry flour is poured with salted boiling water, vegetable oil is added, the dough is kneaded and left to rest for half an hour.

Advantages kefir dough are that pasties remain soft even after cooling. According to this recipe, chebureks are made from kefir, eggs, salt and flour, after kneading the dough is also allowed to lie down a bit.

The most inappropriate 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 kneaded with water, salt, sugar, vegetable oil and flour, after which it is infused for an hour, then it needs to be kneaded a little more to make it less fluffy.

Cooking stuffing for chebureks at home

The correct filling for is not traditional minced meat, but minced meat, for which Asian chefs use sharp knives to grind, cutting pieces of meat crosswise. You can skip the meat and through a meat grinder with large holes. A lot of finely chopped onions and herbs, salt, pepper and other spices are also put in the filling. Some chefs recommend putting minced meat and onions in equal parts to make the filling more tender and tasty. For juiciness, fat tail mutton fat is added to the meat, especially when it comes to beef, although water, broth, sour cream, kefir or peeled tomatoes can be used instead of fat - 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 should correspond to the amount of dough, then the pasties will turn out perfect.

Sculpt and fry chebureks

After the dough has risen, it must be divided into pieces the size of a tennis ball and each of them is very thinly rolled into a circle. The thickness of the blank for the pie should be no more than 4 mm, but no 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 mug, after which the cheburek is folded in half, and its edges are well fastened, for which Asian housewives walk along the edges with a rolling pin. Then they cut off the excess dough with a knife or use a special wheel for curly cutting.

If you want to cook delicious homemade chebureks, you need a certain oil temperature, which is determined as follows. Put 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 pasties. In a well-heated oil, the dough floats to the surface, and does not sink. Not hot enough oil causes the pies to absorb a lot of fat and turn out to be too heavy, and at a high temperature, the products burn quickly, while the filling remains raw.

Ready-made chebureks are laid out on a wire rack and allowed to drain fat, and then served at the table.

Cooking delicious pasties: secrets and tricks

Some people think that the filling should be fried beforehand so that the chebureks do not turn out raw, but this should not be done, as heat treatment changes the taste of the products. If appetizing juice does not stand out from the meat during frying, soaking the dough and making it juicy and tasty, then the resulting dish can hardly be called chebureks. So, put less stuffing and fry pasties in a large amount of vegetable or ghee so that they float in it and do not touch the bottom. It usually 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 mouth-watering bubbles on the surface of pasties? Water the products during frying with boiling oil from the pan, but not very intensively, otherwise they will burst. And to make the finished chebureks look brighter and more attractive, add a little beer or sugar to the dough. By the way, the optimal combination of products for pasties from unleavened dough is 350 ml of water and a pinch of salt per 1 kg of flour, you can add vodka to it to get a crispy dough.

Sometimes pasties 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 chebureks are called chir-chir.

Step by step recipe for pasties

To prepare chebureks according to this recipe, it is recommended to take minced chicken, since with it the dish turns out not so fatty and heavy for 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 the filling: minced chicken - 1 kg, onion - 2 pieces, 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 a homogeneous 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. Finely chop the onion for the filling.

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

8. Roll out the dough into a thin layer.

9. Cut out small circles with a glass.

10. Put the filling on the mugs and blind pasties with curly edges.

11. Fill a deep frying pan with vegetable oil, heat it well and lay out 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.

Chebureki with cheese

According to this recipe, very tender and fragrant chebureks are obtained, 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, grate 150 g of any hard cheese, such as Dutch and Maasdam, on a coarse grater, cut into thin strips 150 g soft cheese- Adyghe, mozzarella, suluguni or cheese. Mix soft and hard cheese, add chopped herbs and spices if desired, and salt is not necessary, because the cheese is already salty.

Roll out circles from the dough, lay out the filling and blind pasties. Well connect the edges of the pies and fry them in a large amount of oil. Serve with spicy sauce and vegetables!

Chebureki with pumpkin

To prepare these soft and very tender chebureks, you will need a yeast-free dough, for which mix 20 g of yeast with a little sugar and water, and then leave for 15 minutes to ferment. Next, pour a glass of water or milk into this mixture, a pinch of salt to taste and 300 g of flour. Knead the dough well, cover it and put 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 the pumpkin, salt, pepper and simmer for 15 minutes. Blind pasties and fry them in a large amount of oil. This is a great snack for a lean and vegetarian table.

Chebureks with potatoes and mushrooms

Make a dough with 2 cups flour and a glass 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, take care of 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 onion in the pan and fry until cooked with salt, pepper and herbs, which is better to add 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 chebureks. fry delicious pies in oil and call the household to the table!

Serve juicy and fragrant chebureks with sour cream, greens and garlic sauce. Great for this dish and sauce "Katyk", which is prepared from fatty yogurt, salt, chopped parsley, cilantro and basil. Serve greens and non-starchy vegetables separately - with them pasties seem tastier and easier to digest, without leaving heaviness in the stomach.

We hope you enjoy our recipes for pasties and you will definitely cook them at home to please your loved ones! Successful culinary achievements and bon appetit!

Chebureks with a crispy, tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always homemade. Indeed, in this case, the hostess will use only the highest quality ingredients, and put her soul into the treat. The main thing is to be able to cook tasty crispy dough for chebureks, because the result of the entire culinary experiment depends on it.

The classic recipe for crispy chebureks suggests using a minimum of products. Indispensable among them will be melted butter (6 tbsp), also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.

Salt, sugar and melted butter are poured into a warm liquid.
Flour is sifted into a separate deep container, a recess is made in the middle of the resulting hillock, into which oily water is poured in minimal portions.
The dough is thoroughly kneaded on a floured surface.
When the mass becomes elastic and homogeneous, it must be removed in the refrigerator for 60 minutes.

The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the internal content of the dish will not have time to reach readiness.

Recipe with vodka

Vodka is added not only to sweet brushwood. This ingredient also makes chebureks crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, it is taken: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.

Sugar and salt are added to the water. After pouring vodka, the components are thoroughly mixed.
Gradually, the sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
Lastly, oil is added to the mass.
The dough should be tough and tight. As soon as it begins to unstick from the hands, the mass is transferred to the bag and sent for half an hour in the cold.

Such a dough will turn out to be quite bland, so the main amount of spices and seasonings should be added to the filling.

On mineral water

The use of mineral water allows you to cook the dish exactly as in the most popular pasties. Water should be highly carbonated (450 ml). Also used: 2 eggs, 8 tbsp. flour, 4 tsp sugar and 2 times less salt.

The mineral water, which has just been opened and has not yet got rid of gases, is poured into a bowl. Salt and sugar are immediately sent there.
After stirring, eggs are driven into the liquid with a whisk. You just need to mix the ingredients well, but do not beat the mass until a thick foam appears.
The flour is sifted into a wide container, and a depression is made in the center of the mound formed, into which water with eggs is poured.
Then you can start kneading the dough with a wide spoon or hands lubricated with any vegetable oil.
When the mass ceases to stick to the fingers, it is transferred to the table and thoroughly washed. This will add elasticity to the dough.

The finished mixture is removed in the cold for about 25 minutes. To do this, it must be wrapped in cling film or a bag.

On kefir

Many housewives prefer pastry dough on kefir. His recipe is very simple and understandable even for novice cooks. To prepare such a test, you need to take: 1 tbsp. low-fat yogurt and about 4 times more flour, 1 egg, a pinch of salt.

Kefir is slightly warmed up and poured into a deep bowl.
An egg is driven into the liquid and salt is added.
When all the components are thoroughly mixed with a whisk or mixer at minimum speed, you can add the sifted flour to them a couple of times in portions.
As soon as the mass begins to thicken, it must be shifted to the work surface and kneading is continued there.

Ready-made crispy dough for pasties on kefir will be elastic and not sticky to your hands.

On milk

The most delicate cheburek dough is prepared with the addition of fat cow's milk. In addition to this ingredient (230 ml), it is also used: 3 tbsp. flour, coarse egg, 2 tbsp. butter, 2 pinches of salt.

The milk is slightly heated, after which salt and any vegetable oil are added to it. It can be not only sunflower, but also olive, corn. Some housewives even use walnut oil.
An egg is beaten into the liquid with a whisk. The mass should become homogeneous.
Flour is poured into the dough in small portions, and the products are kneaded by hand. When it becomes difficult to continue the process in the dishes, you need to move to the work surface.
The mass is carefully kneaded by hands in different places. The main thing is not to overdo it at this stage, so as not to make the dough too tight.
The resulting mass is covered with a towel and left at room temperature for half an hour.

Choux pastry for chebureks

Such a recipe is somewhat more complicated, but the result will definitely please the hostess and all the household. Choux pastry dough for chebureks goes well not only with meat, but also with cheese filling. To prepare it, you need to use following products: 4 tbsp. flour and 2 times less boiling water, chicken egg, 40 g butter and 2 tbsp. vegetable, a pinch of salt.

If the house has food processor, then it will greatly facilitate the task of the cook. Flour, salt are poured into the device and vegetable oil is added. The combine will be engaged in kneading the dough.
Butter is cut into pieces and placed in boiling water. Once milk product melts, it needs to be poured in a thin stream while still hot along with water to the flour.
An egg is driven in there, and the mass is brought to uniformity.
Gentle elastic dough from the combine it is transferred to a clean surface and lightly kneaded by hand. Additional flour is not needed, since the mass should not already stick to the fingers.

You can use the dough for shaping chebureks after it lies in the cold for at least half an hour.

Recipe for crispy egg dough

Egg pastry dough is usually cooked in boiling water. It can be called budget, as the recipe includes only the simplest products available. Among them: 3 eggs, 450 g flour premium, 170 ml of boiling water, 2 tbsp. sunflower oil, salt to taste.

Well-sifted flour is poured into a deep bowl.
Salted boiling water from a freshly boiled kettle is poured into the same container. The ingredients are carefully mixed with a spoon, as they will be very hot.
Once the products have cooled slightly, you can add eggs and butter to the mass. The ingredients are kneaded again so that their consistency is homogeneous.
The finished dough should not stick to your hands. At the same time, it retains its softness and elasticity.
Cover the mass with a lid and leave for 25 minutes at room temperature.

After the specified time, you can start sculpting chebureks.

How to sculpt and fry pasties?

While the dough will infuse for 20-25 minutes in the refrigerator or at room temperature (it will become softer, more elastic), it's time to start preparing the filling for them. If the products have undergone heat treatment, then they will need to be pre-cooled before stuffing pasties with the selected ingredients.

Flat round blanks are rolled out of dough slices. They must be thin enough. Minced meat with various additives is placed on the half of each blank, after which it is covered with the second part of the dough. It remains only to securely seal the edges with your fingers. To make the treat more appetizing and attractive, you can use special curly knives for cutting dough blanks. They are usually used in large pasties and allow you to make the edges of the dish ribbed.

When frying the pies under discussion, oil will be used in large quantities. Chebureks should swim in it. It is very convenient to cook them in a cauldron or deep fryer.

So that the dough is covered with bubbles and a golden crust, and the filling has time to cook well, you need to lower the pasties only into hot oil. The container is not covered with a lid, otherwise the condensate will fall into the heated fat and “shoot” strongly.

We are all accustomed to airy, fragrant and incredibly juicy pasties from pasties. However, not all houses are the same. But if you pick the right recipe and do everything right, you can cook no less, but on the contrary, more delicious pasties with meat, cheese, potatoes or other favorite ingredients. So that you get the most delicious pasties, a photo, a recipe, as well as a detailed description will help you with this.

Cheburek dough with meat - a classic version

This recipe focuses on simplicity and speed. The base is unleavened dough:

3 cups flour;
1 glass of warm water;
1 teaspoon of salt;
2 tablespoons of vegetable oil.

Kneading the test is not difficult.

You need to pour flour with salt on the table or in a bowl.

Pour in half a glass of water and 1 tablespoon of oil.

Knead the dough, and then add the second half of the water and the remaining tablespoon of oil. The dough for chebureks is easy to knead, it is thanks to the oil that it becomes elastic. The consistency of the resulting kolobok is rather tight. Wrap the mass in cling film and leave for 30 minutes.

In these half an hour, you can just prepare the filling:

0.5 kilograms of minced meat (at your discretion);
1 onion;
salt pepper;
greens as desired.

A classic of the genre is stuffing with minced lamb. But you can use any other, depending on your capabilities and preferences. Our pasties with meat, the recipe and photo of which we provide, will be able to make every housewife.

Finely chop the onion and simmer it over low heat until soft.

Add to minced meat, salt and pepper it. So that ready meal was juicy, pour a few tablespoons of water into the minced meat. The filling is ready, and the pastry dough has come up.

Now you can begin to form pasties themselves. Roll the sausage out of the kolobok and cut it into 8-10 pieces.

Roll each part into a bun, flatten and roll out a thin circle from this cake. The circle should be uniform and as thin as possible. Put the filling on one half, cover with the second half and cut off uneven edges with the edge of the plate or with a special wheel.

Now you can fry. If you have a deep fryer, fry in it. But you can also use a skillet. The main thing is to pour a large amount of oil and heat well. Frying should be on both sides over medium heat.

If the finished product is too oily for you, put it on paper towels.

The second recipe: pastry dough with egg

Someone calls this option unsuitable, because the dough comes out rubbery. But if it is kneaded correctly, it will be perfect. To make it happen delicious dough for chebureks, take:

4 cups flour;
1.5 glasses of water;
1 egg;
1 tablespoon of vegetable oil;
salt to taste.

Pour water, oil and salt into a saucepan.

Boil, add half a glass of flour, mix so that there are no lumps. Remove from fire and let cool.

Add the egg to the cooled mass, mix everything and gradually add flour.

Knead until the pastry dough is no longer sticky. Set aside for an hour. Further, the whole process occurs according to the same principle as in the previous recipe.

The third recipe: pasties with meat on vodka

The vodka in the recipe provides the crunch. All you need is:

1 tablespoon of vodka,
2.5 cups flour
200 ml of water
salt and sugar - one teaspoon each.

The dough for pasties with vodka is kneaded in the same way as the first, traditional recipe.
The dough for pasties with meat can be varied. In addition to the above recipes, there is also dough, for example, on beer and with other ingredients. Which one tastes better is up to you. The main thing is that they turn out airy and juicy.

1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR

In our country, chebureks have always been in great demand and today people are willing to buy these stuffed cakes prepared in a special way. For the first time such pies with meat stuffing began to cook in Central Asia, and among the Turkic and Mongolian tribes, chebureks were especially popular and eventually turned into a traditional dish.

Is it possible to cook pasties with your own hands at home? Of course you can! In this article, we will tell you how to make the dough crispy with bubbles for these mouth-watering oriental pies. traditional way on water, on boiling water, on kefir, on milk, with the addition of vodka. In addition, we have placed in the material various recipes with photo steps and a video with a step-by-step explanation, with which you can quickly make delicious pasties at home.

Undoubtedly, any hostess will tell you that it is her cooking recipe that is the most correct and only she knows how to make pasties. But nowadays there are many different recipes for preparing both the filling and the dough for homemade chebureks, which differ from classic way(which uses ingredients such as water, flour, salt and meat).

◘ USEFUL TIPS ◘

√ if the filling of the cheburek is minced meat, then it is very desirable to add a couple of tablespoons of kefir to it;

√ do not chop onions in an electrical appliance! It is better to cut it into small pieces with a knife so that the filling is more juicy and tasty;

√ as a rule, lamb or beef is used for the filling. But you can make pasties with amazing taste if you make minced meat - assorted pork, beef and lamb;

√ do not add different spices or ingredients that are not included in the recipe of the dish until you have made 4-5 different varieties of stuffed tortillas with your own hands. When you try homemade chebureks own cooking, then it will become clear to you what spices can be added to the dough or to the filling, which will not spoil the original rich taste of this oriental dish;

√ you can make very tasty chebureks in a deep fryer if you don’t have a cast-iron cauldron. But in this case, the vegetable oil should completely cover the tortillas with the filling during cooking.

To begin with, let's turn to the recently popular recipe for cooking delicious and lush chebureks with bubbles on crispy dough on kefir.

4. COOKING DOUGH ON MILK

If you want to cook delicious puff pasties at home, then be sure to try making dough for them with low-fat milk!
The dough that you can make with the recipe below is very easy to roll out and more durable than unleavened. It may take a little longer to cook pasties with a rich taste in this way, but the result is excellent and delicious. taste qualities the food is worth it!

For work we need:

200 gr low-fat milk,
500 gr wheat flour,
80 gr soft vodka,
a teaspoon of salt.

How to make milk dough:

Dilute the salt in the milk and carefully pour the flour into it, constantly stirring the contents. Add vodka to the same container, but not all at once, but a tablespoon. Now knead the dough with your hands. If the mass turns out to be excessively dry, then it is advisable to knead it with wet hands. The dough should turn out in the form of a rough and loose substance. After that, wrap it in cling film and put it in the refrigerator for 30 minutes.

5. HOW TO MAKE DOUGH FOR CHEBUREKS WITH VODKA CORRECTLY

Do you know how the Crimean Tatars make delicious and fragrant chebureks? Next, you will find a recipe on how to properly make dough for pasties on vodka. If you add the famous strong drink to the dough correctly and on time, then the rolled out dough will be covered with bubbles during the frying process and you will get a crispy crust. Be sure to follow the proportions of the ingredients that are indicated in the dough recipe!

Ingredients:

640 gr wheat flour,
35 ml soft vodka,
1 egg
340 ml of water,
35 ml vegetable oil
a teaspoon of salt.

Cheburek dough on vodka:

Pour water into a deep saucepan and add oil and salt;

Pass the flour through a sieve several times and add it in small portions to the pan, constantly stirring the contents with a spoon. Do not fill the entire stasis with flour, but only 300-400 grams;

Remove the pan from the stove only after the flour has completely dispersed. When the mass has cooled completely, add the rest of the flour. Now you can knead the dough;

Add the egg to the loose mass and continue to knead the dough, gradually adding vodka to it until the contents turn into a tight and not sticky mass;

Now you need to wrap the well-soaked vodka dough in cling film and leave it like that for an hour. After that, you need to knead the dough again, pulling it out of the film, wrap it again and send it to the refrigerator overnight.

A very successful crispy dough will help each cook to prepare delicious pasties with meat, which can be kneaded based on the simple recommendations of experienced chefs. The right flour base rolls out well, keeps its shape perfectly, keeping all the juices inside.

How to cook delicious crispy chebureks?

Crispy chebureks are made from unleavened dough and minced meat stuffing with onions, to which water or broth is added for juiciness.

It will be possible to improve the quality of finished products by replacing plain water when kneading the dough with mineral carbonated, or partially with boiling water.
Chebureks with meat miraculously transform, a very successful crispy dough for which is prepared with the addition of vodka or beer.
With the right approach, products made from milk, sour cream or kefir dough will be pampered with an appetizing crunch.
After kneading, any dough should be infused for at least 40 minutes, and only after that it is divided into portions, rolled out, filled with stuffing and fried in hot oil.

Crispy pasties in boiling water

Kneaded delicious crispy dough for chebureks on boiling water turns out to be surprisingly plastic, soft and at the same time dense, hermetically retaining moisture of the filling. For an ideal crunch, when kneading, a uniform smooth texture of the flour lump is achieved, and the formed products are laid out in well-heated oil.

Ingredients:

boiling water - 250 ml;
flour - 2-3 cups;
vegetable oil in the dough - 1 tbsp. a spoon;
filling - 500 g;
frying oil.

Cooking

Sift 2 cups of flour, add half a teaspoon of salt.
Butter is stirred into boiling water, poured into the flour mixture and quickly mixed.
Collect the mass in a lump, knead, gradually adding more flour as needed.
Leave the dough for an hour under the film.
The flour ball is divided into portions, rolled out, supplemented with filling.
Delicious crispy chebureks are fried in hot oil.

Delicious crispy dough for pasties on kefir

Delicious chebureks with a crispy crust on the outside and soft dough inside are obtained by kneading the base on kefir. As an additional component, you can use an egg or replace it with a tablespoon of unflavored vegetable oil. For filling, classic minced meat with onions and seasonings is suitable.

Ingredients:

kefir - 200 ml;
flour - 500 g;
egg - 1 pc.;
salt - 0.5-1 teaspoon;
filling - 500-700 g;
frying oil.

Cooking

Sift flour.
Kefir is mixed with salt and egg, poured into the flour mass, kneaded.
After the dough has acquired a uniform texture, leave it under the film for an hour.
Roll out portions of the flour base, fill with stuffing, brown in oil on both sides.

Crispy custard dough for chebureks

The following recipe is for those who have not yet found a suitable version, according to which you can confidently get delicious. Pre-brewing the flour base perfectly loosens it, makes it more pliable when rolling and tender and ruddy after frying the products.

Ingredients:

water - 150 ml;
flour - 450 g;
egg - 1 pc.;
salt - 0.5-1 teaspoon;
filling - 500-700 g;
frying oil.

Cooking

Pour oil, water into the pan, add salt.
Heat the mixture to a boil, pour a glass of flour, mix thoroughly and quickly, without removing from heat.
The brewed lumpy mass is removed from the stove, after 5 minutes the egg and the rest of the flour are mixed in.
Leave the flour lump to cool.
Roll out portions of dough, fill with stuffing and fry in oil.

Crispy pasties on vodka - recipe

The following recipe for crispy pasties with meat is performed with the addition of vodka. Alcohol will give the missing crunchiness to the products and make them just melt in your mouth. An additional blush will be obtained in this case due to granulated sugar, and the plasticity of the dough will improve by adding oil.

Ingredients:

water - 200 ml;
flour - 450-500 g;
vodka - 40 ml;
vegetable oil - 2 tbsp. spoons;
salt - 1 teaspoon;
filling - 500-700 g;
frying oil.

Cooking

Dissolve salt, sugar in warm water, add hot oil.
Pour the mixture into a container with flour, add vodka and knead.
Leave a delicious crispy dough with vodka for chebureks for an hour under the film, after which they are divided into portions, rolled out, filled with stuffing.
Fry blanks in oil on both sides.

Delicious crispy dough for chebureks with milk

It will be possible to get incredibly appetizing and tasty pasties with meat by kneading a very successful crispy dough in medium-fat milk according to the recommendations from the following recipe. Flour must be sifted, adding the indicated amount of vodka to the composition during kneading. For proofing, the flour lump must be sent in a bag to the cold.

Ingredients:

milk - 250 ml;
flour - 450-500 g;
vodka - 30 ml;
salt - 1 teaspoon;
filling - 500-700 g;
frying oil.

Cooking

Mix the sifted flour with fine salt.
Pour in warm milk, vodka and thoroughly knead the mass until a homogeneous, non-sticky texture and a plastic, soft, but dense lump are obtained.
Leave the dough in the cold for an hour.
Divide the base into portions, roll out, fill with stuffing.
They fry in oil.

Crispy pasties on beer

Kneaded delicious crispy dough for chebureks on beer will become the basis for the preparation of products that are ideal in all respects. appetizing golden brown with a delicate crunch when biting, it is complemented by the delicious taste of the flour base and the juicy, fragrant filling. After frying, the delicacy should be laid out on a paper towel to absorb fat.

Ingredients:

beer - 250 ml;
flour - 450-500 g;
egg - 1 pc.;
salt - 1 teaspoon;
filling - 500-700 g;
frying oil.

Cooking

Beat a little egg with salt, add to the sifted flour along with beer.
A dense, plastic dough is kneaded, left for 40-50 minutes at room conditions.
The filling is prepared, rolled out portions of dough are filled with it, the edges are pinched and chebureks are fried in the traditional manner.

Delicious crispy dough for chebureks on mineral water

Cooking thin and crispy will allow you to get the perfect taste of your favorite treat without much hassle. Gas bubbles loosen the structure of the flour base, contribute to the formation of a bubbly crispy crust, the rich rudiness of which is achieved thanks to sugar.

Ingredients:

mineral sparkling water - 250 ml;
flour - 450-500 g;
vegetable oil - 1 tbsp. a spoon;
salt and sugar - 1 teaspoon each;
filling - 500 g;
frying oil.

Cooking

Mix all the ingredients for the dough in a deep container, knead first with a spoon, and then with your hands.
After an hour of proofing, the flour base is divided into portions, rolled out and supplemented with meat filling.
Carefully seal the edges and fry the products in oil until blush.

Delicious crispy puff pastry for chebureks

The following simple recipe is for those who want to cook juicy and crispy chebureks without the tedious and lengthy kneading of the flour base. Due to non-standard kneading with the addition of refined vegetable oil, the finished products are puffy, tender and surprisingly tasty.

Ingredients:

water - 150 ml;
flour - 400 g;
egg - 1 pc.;
vegetable oil - 1/3 cup;
salt - 0.5 tsp;
filling - 500 g;
frying oil.

Cooking

An egg is broken into a glass, water is added from the full volume, salt is added and stirred with a fork.
Pour liquid into the sifted flour, stir until flakes are obtained.
Pour in a third of a glass of oil, stir with a spoon, after which they collect the flakes in a common lump, without kneading.
Send the dough in a bag in the cold for 40 minutes.
Fill the rolled portions of the flour base with the filling and fry on both sides in oil.

Delicious crispy dough for chebureks on sour cream

You can also cook with sour cream. In this case, the dough turns out to be fragile on the outside and soft and tender inside the products. You can add a little vodka to the composition, which will only enhance the crunchiness of the delicacy and make it even more appetizing. The egg in the composition is not a mandatory component, it can be replaced with a spoonful of vegetable oil.