- Hey, my dear, yes, you have in your
pasties one onion!
- Why hell onion? Lots of onions!
Soviet joke
Often, passing by the stalls where various goodies are prepared, it is impossible to resist and not buy something for a snack. And the look and aroma of fried, ruddy, oily chebureks is generally crazy. The thought of being smeared with oil up to the very ears is not at all frightening, the desire to bite off a piece of this coveted pie is so great. And what is extraordinary about it? It looks like a pie. But no, cheburek, although a close relative of our pie, is completely different, invented many centuries ago and won universal respect as a work of culinary art. The first appearance of pasties is attributed to the soldiers of Genghis Khan, who decided to cook such pies on an inverted shield, pouring a lot of oil into it. There are other versions of the birth of this dish, but whoever invented it, thank you very much. Cheburek turned out to taste good, and easy to prepare. In a word, wonderful in every way!
Buying it at any outlets these days is not a problem - even ready-made, even frozen. But after all, who better than us to know how different purchased chebureks are from homemade ones. In addition, it is not difficult to cook homemade pasties at home. The main thing is to know the technology and follow simple cooking rules so that your product turns out juicy, roasted, fragrant, that is, the way it was originally. Over time, many recipes for cooking chebureks have appeared. As they say, how many hostesses - so many opinions. Each of them uses a different dough for making chebureks and changes the composition of the filling in its own way. However, there are recipes for making the right pasties, traditional ones, in which the replacement of ingredients is not only undesirable, it is unacceptable. And, of course, it’s worth starting to hone your skills in cooking pasties from one of them. And once you get the hang of cooking traditional homemade chebureks, you should invent something new, slightly diversifying the classic recipe.
The preparation of chebureks can be divided into three stages: preparation of the dough, preparation of the filling (in our classical case it chopped meat) and directly frying the resulting blanks. Let's start with a test. Its composition is extremely simple: flour, water, vegetable oil and salt. The peculiarity of this test is that it is kneaded in boiling water. Add 1 tbsp to a glass of boiling water. vegetable oil (this is what gives the dough some kind of bubbiness). Mix 2 cups of flour in a bowl with salt and, without ceasing to stir, pour water with vegetable oil into the flour. When the dough is mixed in a lump and cools a little, add flour and continue to knead it with your hands. The dough should turn out smooth, elastic and lag behind the hands. Leave it on for an hour or two. In the meantime, proceed to the second stage - the preparation of the filling (minced meat), which in classic version is a mixture of minced meat, chopped onion and water. Mix everything, add salt, spices to taste and, of course, herbs. Everything, the filling is ready. It should resemble in texture thick sour cream, the proportions of meat and onions in it - to your taste. The amount of onion in the filling should be really large - it is the onion, thinly sliced and well mixed with meat, that gives the pasties that incredible juiciness. It is good to slightly dilute the minced meat instead of water with kefir, then the filling will not spread. When the dough has stood its due time, roll it into a sausage, cut it into pieces, roll each of them into a thin cake, put the filling, fold in half and carefully pinch the edges. Fry the resulting blanks on both sides in odorless vegetable oil (you can take corn oil). There should be a lot of oil in the pan - the chebureks literally "float" in it. Have the chebureks become golden in color? Take them out immediately and put them on a paper towel to get rid of excess fat. It is best to eat chebureks immediately after cooking, piping hot, in order to feel the beauty of this dish. If you got a little more of these wonderful pies than you expected, freeze them raw, first spreading them on a pallet, and then pack them in plastic bags. It is very comfortable.
Having honed your skills on the classics, you can experiment a little with the filling by preparing homemade pasties with potatoes, cheese, mushrooms and cheese, tomatoes. In general, mix the ingredients however you like. You can also get creative with the dough by cooking it on kefir or adding cottage cheese to it.
Homemade chebureks with meat stuffing on kefir
Ingredients:
300 ml of kefir,
500 g flour
1 tsp Sahara,
1 onion
500 g minced meat,
½ tsp soda,
vegetable oil,
salt, pepper - to taste.
Cooking:
Mix sugar, kefir, salt, add soda to the mass, then add flour. Combine minced meat with chopped onion, pepper and salt. Roll out the dough thinly, cut circles out of it. Put the filling in the middle of each and pinch the edges. Fry pasties in vegetable oil on both sides.
Ingredients:
For test:
1 stack flour,
2 stack cottage cheese.
For filling:
300 g mixed minced meat,
1 onion
Cooking:
Rub the cottage cheese through a sieve, salt, add flour and knead the dough. Salt and pepper the minced meat to taste, add chopped onion to it. Roll out the dough thinly, cut circles out of it. Then put the filling in the center of each circle and pinch the edges. Fry pasties on both sides in vegetable oil.
Ingredients:
400 g mixed minced meat,
500 g ready-made yeast dough,
1 onion
3-4 garlic cloves,
1 tsp Sahara,
1 stack ice water,
1 bunch cilantro or parsley
vegetable oil,
a little flour
salt, pepper - to taste.
Cooking:
Add chopped onion, garlic, chopped cilantro, salt, pepper and sugar to the cooked minced meat. Knead the minced meat with your hands, gradually adding ice water. When the water is absorbed into the minced meat, put it in the refrigerator. Finished yeast dough roll into a sausage and divide it into parts. Roll each part into a thin cake, in the middle of which put the filling and pinch the edges. Pour a little oil into the pan and fry on both sides for 4 minutes.
Ingredients:
500 g flour
100 g of water
5 potatoes
1 tbsp sour cream
1 egg
1 onion
100 g fat,
½ tsp salt,
½ tsp soda,
salt - to taste.
Cooking:
Boil potatoes until done. In a frying pan, fry the bacon cut into small pieces, then add the chopped onion to it and fry everything for 5 minutes. Add the onion and bacon to the cooked potatoes and mash to a puree consistency. Add sour cream, salt, egg to water and mix thoroughly. Gradually add flour. Add soda and knead the dough. Ready dough Roll out thinly and cut out circles. Put in the center of each circle potato stuffing and pinch the edges. Fry pasties on both sides in vegetable oil until golden brown.
Ingredients:
3 stack. flour,
1 stack water,
1 egg
2 tbsp vodka,
300 g pickled cheese (suluguni),
100 g hard cheese,
½ tsp salt.
Cooking:
For the test, boil water with salt and 1 tbsp. vegetable oil, remove from heat and immediately add half the flour. Mix the mass well, add the egg and vodka and continue to knead the resulting mass. Then add the rest of the flour and knead into a smooth dough. Roll it into a ball, put it in a plastic bag and leave it for 30 minutes. For the filling, cut all the cheese into strips. Tear off small pieces from the dough and roll them into thin cakes. Place 1 tbsp on the edge of each resulting cake. cheese mixture, cover with the second half, pinch the edges and fry in hot vegetable oil for 1-2 minutes on each side.
Ingredients:
For test:
4 stack flour,
1 ⅓ stack. water,
1 egg
2 tbsp vodka,
2 tbsp vegetable oil,
½ tsp salt.
For filling:
750 g minced meat,
1 small zucchini
2 bulbs
salt, black ground pepper- taste.
Cooking:
Boil water with oil and salt, pour ½ stack. flour and stir until lumps disappear. Cool the resulting mass, then add the egg and vodka. Gradually adding flour, knead hard dough. For the filling, pass the zucchini and onion through a meat grinder and add them, along with the resulting juice, to the minced meat. Salt, pepper and knead the filling well. Roll up a sausage from the dough, divide into pieces, which roll into thin cakes. Put the filling on half of each, cover with the second half and pinch the edges. They can also be lightly rolled with a rolling pin and trimmed evenly with a pizza roller. Fry the chebureks in a large amount of hot oil over medium heat on both sides until beautiful golden brown and place them on a paper towel to absorb excess oil.
Ingredients:
For test:
250 ml mineral water,
4 stack flour,
1 egg
2 tsp Sahara,
1 tsp salt.
For filling:
500 g mushrooms
150 g cheese
green onions - to taste.
Cooking:
Mix all the ingredients for the dough. After kneading the dough, let it stand for 20 minutes. For the filling, fry the mushrooms in a pan, cool, add grated cheese, finely chopped green onions, salt and mix. Make balls from the dough, roll them into thin cakes, put the filling in the center and pinch the edges. Fry pasties for 7 minutes on each side in hot oil until golden brown.
Ingredients:
For test:
100 ml of kefir,
1 egg
½ tsp salt,
flour - how much dough will take.
For filling:
200 g veal,
200 g pork
200 g cabbage
1 onion
salt, black ground pepper - to taste.
Cooking:
Mix the above ingredients elastic dough and let it sit for 15-20 minutes. Prepare minced pork and beef, add chopped cabbage and finely chopped onion to it, salt and pepper. Roll out the dough into a thin layer, cut out circles from it using a saucer. Put the filling on one half of the circle, cover the other half and pinch the edges. Fry pasties in hot oil until cooked on both sides over medium heat.
Ingredients:
For test:
500 g flour
1 stack boiling water,
2 tbsp vegetable oil,
a pinch of salt.
For filling:
500 g cabbage
1 onion
1 carrot
1 tomato
1 sweet pepper
1 bunch of greens
salt, pepper - to taste.
Cooking:
Mix flour, vegetable oil and salt. Make a well in the flour, pour a glass of boiling water into it, mix everything and knead the dough. For the filling, chop the cabbage, finely chop the onion, tomato and bell pepper cut into small pieces, grate the carrots on a coarse grater. Stew the vegetables until cooked in vegetable oil in a pan, add chopped greens, salt, pepper and let cool. Roll the pieces separated from the dough into thin cakes. Put the filling on one half and evenly distribute it in a semicircle, cover with the other half and pinch the edges well. Fry pasties in a large amount of oil until golden brown.
Ingredients:
500 g flour
3 eggs,
250 ml milk
2 tbsp vegetable oil,
1 tsp salt.
For filling:
500 g pollock fillet (or any other fish),
2 bulbs
40 g green onions,
5 tbsp vegetable oil,
3 tbsp water,
2 tbsp mayonnaise,
3 tbsp flour,
salt, pepper - to taste.
Cooking:
Separate the yolks from the whites. Put the yolks in a separate bowl, add milk, vegetable oil and salt to them. Mix the resulting mass well and add the flour sifted through a sieve to it. Knead a not very stiff dough and put it in the refrigerator for 2 hours. For the filling, take defrosted fish fillet, cut it into pieces, lightly salt, roll in flour and fry in vegetable oil. When it's done, let it cool down and cut it into small pieces. Chop the onion into thin half rings and fry a little in vegetable oil. green onion cut into thin rings and, adding to the fried onions, simmer a little until soft. When the onion mass is ready, add the fish mass to it, salt, pepper, mix, add a little water and let it warm up for 5 minutes. Ready stuffing cool and add mayonnaise. Divide the rested dough into balls and roll into thin cakes. On one half of the cake, put 1 tbsp. toppings, cover the other and carefully pinch the edges. Fry pasties in a deep frying pan in a large amount of vegetable oil until golden brown.
Prepare homemade chebureks with any of the proposed fillings and please your loved ones and guests with a truly delicious dish.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
What people invented pasties? Until now, this question causes a lot of controversy, as many people cook them. In general, the word cheburek is translated as "raw pie." It is borrowed from the Crimean Tatar language.
Traditionally they are made from unleavened dough with meat filling. But there are actually a lot of recipes, both as well as fillings. It can be meat (minced meat or minced meat), vegetable (potatoes or cabbage). You can list as many as you like. After all, how many professional chefs or ordinary housewives do we have in the kitchen, who quite often fry them for their household. Everyone uses their proven recipes.
But what about those who are not strong in this? How do you choose from so many? After all delicious pasties don't work out on their own. It is necessary to knead the flour mixture, make the filling, form the product and only then send it to the pan.
But in how to do this, we will help you. We have selected a few for you great recipes. They get a crispy and tasty crust, the filling is juicy, not dry. We will also give you some tips on how to achieve the desired result.
How to make dough for chebureks so that it turns out with bubbles like in a cheburek
The taste of chebureks largely depends on the dough. How good it will be, so excellent products will turn out. In this recipe, we will use the minimum amount of products.
Ingredients:
- Flour - 600 gr.;
- Water - 300 ml;
- Salt - 1 teaspoon + to taste in minced meat;
- Minced meat - 500 gr.;
- Onion - 2 pcs.;
Cooking:
1. Sift the flour into a deep cup. Many people neglect this process, but I believe that this should not be done. It needs to be sifted more than once.
This is done so that it is saturated with oxygen. This will make it more sticky.
2. Dissolve 1 teaspoon of salt in water. We make a hole in the flour and pour in a little water solution. We stir the dough. It should be elastic so that it rolls well.
Since flour is always different, the volume of water is given approximate. It is possible that this is not enough, then add another 50 ml., But no more!
3. We cover it with cling film so that it does not dry out, and let it rest a bit.
4. Let's deal with minced meat. Since we have it ready, we will only add spices and onions to it. I took a mixed: pork and beef.
My bow is medium in size. We clean it and cut it into small cubes. Transfer it to a separate bowl. Salt and crush with your hands so that it gives juice.
5. Transfer the minced meat to the onion and stir. Add a little water (without it, it will be dry). Salt and pepper to taste.
6. Cut the dough in half for convenience. For now, we put a part in a bag, and roll the other into a sausage and cut into pieces about 4 centimeters wide. This will depend on the size of the products. If you want small, cut less.
7. Roll out each lump into a round thin pancake.
The thinner you roll out, the more bubbles on pasties will be when baking.
8. Put a tablespoon of minced meat on one half and evenly distribute it. We cover it with the second half and slap it with our palms so that air comes out. We glue the ends with our hands.
Excess edges can be cut off with a special tool, but not everyone has one. Therefore, you can use a knife or a plate.
9. Put the pan on the fire and pour in the vegetable oil. It needs a lot, because the chebureks should swim in it.
10. When it warms up well, lay out our products. Fry on both sides until golden brown.
When you see that the cheburek puffs up a lot, gently pierce it, but so that the liquid does not leak out. Otherwise, you will have to change the oil. So we let off steam.
Thus, use all the dough and minced meat.
Chebureks with meat - a delicious recipe at home
Many ate chebureks in some Uzbek or in any other cafe. And you probably wondered how they get such deliciousness? I would like to repeat at home, but I'm not sure how it will turn out. With us you can do everything!
Ingredients:
- Water - 250 ml;
- Flour - 5 glasses;
- Melted butter- 3 tablespoons;
- Salt - 0.5 teaspoon;
- Sugar - 0.5 teaspoon;
- Minced beef - 0.5 kg;
- Onion - 2 pcs.;
- Water - 125 ml;
- Vegetable oil.
Cooking:
1. Pour salt and sugar into warm water. Also add butter to it. We mix everything well.
2. Sift the flour into a deep cup and pour the aqueous solution into it. Mix first with a spoon and then with your hands. You should get a tight and elastic dough. Cover it with a bowl and leave for 20 minutes.
3. Add salt and pepper to the minced meat. Also, don't forget about the bow. We clean it and three on a fine grater.
4. Add water and mix. The mass should turn out liquid. Then pasties will be very juicy.
5. We take out the dough and start cutting it into pieces.
6. We set the pan to warm up with the oil. During this time, we will have time to mold a few chebureks.
Don't pre-order. Otherwise, the dough will become damp from liquid minced meat and when you transfer them to the pan, they will simply crawl.
7. Roll out a large and thin pancake. Put the minced meat on one half of it and distribute it evenly. We cover with the second half and blind the ends.
8. Fry on both sides until cooked. It is better to keep the fire medium so that the pasties have time to fry inside.
They are served hot.
Recipe for crispy dough for chebureks with meat
According to this recipe, the products are incredibly crispy. The dough is a little flaky, and minced meat is a pleasure! It is so juicy that you are afraid not to pour out all this yummy.
Ingredients:
- Flour - 3 cups;
- Water - 3/4 cup;
- Salt - to taste;
- Vegetable oil - 1/3 cup;
- Chicken egg - 1 pc.;
- Vodka - 1 tablespoon;
- Meat - 400 gr.;
- Onion - 1 pc.;
- Kefir - 100 ml;
- Ground black pepper - to taste;
- Vegetable oil - for frying.
Cooking:
1. Pour the sifted flour and 1 teaspoon of salt into a deep bowl. We interfere a little.
2. Mix water with vodka and gradually pour into a bowl with bulk products. When mixing, use a fork. The dough with this addition of liquid turns out to be flakes. We send the yolk there and you can continue to interfere with your hands.
Alcohol is added in order to give the dough friability. When frying, the crust will be more crispy.
3. Now add vegetable oil. It will help us collect all the flakes into one homogeneous lump. We clean the finished bag in a bag and leave it alone for a while.
4. Prepare minced meat. In our case, it is lamb. We cut it into small pieces and pass it through a meat grinder.
5. We clean the onion and cut it into small cubes. Mix it with meat. Salt, pepper and add little by little kefir. We mix.
6. The dough has rested during this time. We remember it a little in our hands and we will tear off small pieces for pasties from it with our hands. The size depends on your preference. I will make small ones.
7. Roll out into a thin pancake. We put a plate on top to give the shape of a circle and cut off the excess with a knife in a circle.
8. Put minced meat with a tablespoon on one half of the pancake and distribute it evenly. Cover with the second half on top and lightly press with your palms to let the air out. Glue the edges with your fingers. To be more sure that they are well stuck together, let's go through with a fork.
9. Fry on both sides until golden brown in a large amount of vegetable oil.
It turned out very tasty, and we will move on to the next recipe.
Recipe for chebureks in a pan
As a rule, pasties are baked in a pan in a large amount of oil. But many use any other thick-bottomed containers. This is to ensure that the products do not lie on the bottom, namely float.
Ingredients:
- Flour - 3 cups;
- Water - 1 glass;
- Chicken egg - 1 pc.;
- Sunflower oil - 1.5 tablespoons;
- Pork - 200 gr.;
- Beef - 200 gr.;
- Onion - 1 pc.;
- Salt, pepper - to taste.
Cooking:
1. Bring the water to a boil, and at this time we break the egg into the flour. Pour salt (0.5 teaspoon), pour in the oil and mix everything quickly.
2. When the water boils, send it to the mixture. We also mix quickly. During this time, the mass will cool down a bit and you can continue with your hands. The finished dough should not stick to your hands. Wrap it in cling film and let it rest.
3. My meat and cut into pieces for a meat grinder. Twist it, salt and pepper to taste. Add water to make the minced meat watery, and mix.
4. We clean the onion and cut it into very small cubes. Add its meat mass and mix again. If you feel that it is not liquid enough, then add more water.
5. Cut off a piece from the dough and roll it into a large and thin layer. If you know what size you need, then do it right away. But I can't do that, so I'll use the plate again. I cut off the excess with a knife.
6. I will spread the minced meat on one half, not reaching the edges.
Do not put a lot of it, as it will not have time to fry, and the dough will start to burn.
7. I will fasten the ends with a fork and send it to fry in a frying pan heated with oil.
While this batch is frying, I will continue to prepare the next one.
The most successful recipe with crispy dough
According to this recipe, it is also easy to knead the dough and bake pasties. After all, in this business, as in many others, you need desire and a good mood. And your loved ones will thank you.
Ingredients:
- Milk - 250 ml;
- Flour - 450 gr.;
- Sugar - 0.5 teaspoon;
- Chicken egg - 1 pc.;
- Vodka - 1 tablespoon;
- Meat - 300 gr.;
- Onion - 1 pc.;
- Pepper - to taste;
- Water - 150 ml;
- Vegetable oil.
Cooking:
1. Boil milk and pour into a deep bowl.
2. Pour salt and sugar into it, mix and begin to quickly sift the flour. Mix first with a spoon.
3. When the mass cools down a little, break the chicken eggs and pour in the vodka. It will act as a baking powder on the dough. We start kneading with our hands. it should be very tight. Cover with a towel and let rest.
4. Cooking minced meat. Any meat you like, cut into pieces. We scroll through the meat grinder.
5. Peel the onion and cut into thin half rings. Mix with minced meat. Salt and pepper to taste. Add water and mix. It turned out to be liquid enough to make pasties juicy.
6. Cut the dough into pieces and roll each into a large and thin pancake.
7. We spread the meat filling on half, and cover the second and press the ends with a fork.
8. Fry in boiling vegetable oil on both sides until golden brown. Lay out on paper towels to drain excess oil.
Chebureki from crispy dough on kefir
Kefir in the dough always gives products a very delicate taste. But that doesn't mean they won't be crispy. There will be even a lot. Only more delicious.
Ingredients:
- Kefir - 1 glass;
- Flour - 4 cups;
- Chicken egg - 1 pc.;
- Salt - 1 teaspoon + in minced meat;
- Ground black pepper - to taste;
- Minced meat - 400 gr.;
- Onion - 1 pc.;
- Vegetable oil - for frying.
Cooking:
1. Break an egg into a bowl, pour in kefir and salt. Whisk with a whisk or fork.
2. Sift the flour and add it to the mixture in parts. Perhaps this amount will be too much or not enough, since the flour is from different manufacturers, which means that its behavior cannot be predicted.
The dough should be tight and elastic at the same time. Then the products will not burst when frying. Wrap it in cling film and set aside.
3. This time I use a ready-made minced chicken. Salt and pepper, and also add a little kefir to it. I will not add liquid to it, since it is already quite liquid.
4. I chop the onion in a blender and add it to the chicken. I mix.
5. I cut the dough into small pieces and roll them out. I spread the chicken mass on one half and cover the second. I blind the ends and fry in boiling vegetable oil until golden brown.
Pasties are best eaten hot, so try the result right away.
As you can see, there is nothing complicated about this. All recipes are quite simple and do not require huge efforts. If you have any questions, be sure to ask them in the comments, and I will be happy to answer them.
Bon Appetit!
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.
Chebureki is a very satisfying and tasty food. It is often used for snacking, and 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 which 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
- Ground black 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 out mugs 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 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.
The name of this beloved pastry has a Crimean Tatar origin. It translates as "raw pie." It is customary to prepare the dough without yeast, but not only traditional minced meat, but also cheese, mushrooms, cabbage, and potatoes are often used as a filling.
Recipe for crispy dough for chebureks
It is not difficult to prepare a delicious dough for mouth-watering chebureks and you will need a minimum of ingredients for this. The main thing is not to use cold water, but just boiled.
What you need:
- flour - 2 cups and a little more for kneading;
- boiling water - 1 cup;
- vegetable oil - 1 tbsp. l;
- salt - 0.5-1 tsp.
Recipe:
- Pour the flour onto the table, sprinkle it with salt and make a hole in the center.
- Pour oil into boiling water and send the liquid to the center of a kind of “crater” of flour.
- Throw it in the center from all sides, achieving a uniform consistency.
- As soon as it cools down a little, knead a smooth, elastic and non-sticky dough.
You can use it for its intended purpose after 2 hours.
A simple pastry dough recipe
The previous version of the delicious crispy dough for chebureks was simple, but this one will not cause difficulties either. Only a couple of ingredients are added, and that's it.
What you need:
- plain water - 4 cups;
- 2/3 small spoon of medium-sized salt;
- the same volume of table soda;
- one chicken;
- sugar - 1 spoon;
- flour for thick dough.
Cooking:
- Pour water into a deep container room temperature and push the chicken egg.
- Add soda, sugar and salt.
- Stir and gradually add flour.
- As soon as the dough becomes steep, put it on the table and knead in place.
- Remove in polyethylene for 45-60 minutes, and then use as directed.
Here is such a simple way to prepare a very successful crispy dough for pasties with meat.
Kefir dough
To prepare a dough for bubbles, you need kefir.
The lactic acid bacteria in the composition of kefir soften the dough, make it airy, but at the same time its density and fat content do not decrease, which ensures ease of frying.
This dish came to us from the Mongolian and Turkic peoples. Prepared traditional chebureks from unleavened dough with minced meat and various seasonings, including spicy ones. They were fried mainly in lamb fat. Today, this dish means the same pie with meat stuffing from unleavened dough, but 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 out the dough from 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 the previous recipes, it is better to bring things to the end 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!!!
