How to cook chebureks with meat and crispy dough at home. How to cook pasties with meat in a frying pan: step-by-step recipe with photos

I am glad to welcome you again, dear readers of my blog! The other day I was visiting a friend whom I had not seen for several months. The city is big, but unfortunately there is no time to visit each other. With the advent of progress, we have forgotten how to visit people; live communication is replacing the Internet.

So, what do you think she treated me to? Homemade chebureks with meat. Knowing that she doesn’t really like to do any baking, I was very surprised. And even at first she didn’t believe that she made it herself and didn’t buy it.

It turned out that she took up baking after her beloved mother-in-law stayed with them for a month. She didn’t want to lose face and had to constantly come up with something for the table. And suddenly I became interested in cooking myself. Now he constantly pampers his people with fresh, delicious pastries and that’s all.

Of course, I was interested in the recipe for cheburek, but it seemed to me not enough and I decided for myself and for you to write this article and different ways of preparing such baked goods. After all, my blog is also my cookbook. I confess that I myself have never made such pies before, although I really love fried pastries. I’m doing this, but somehow I never even thought about this baking before. I'll be catching up.

What is a cheburek? This is a pie made from unleavened dough with seasonings and filling. Usually minced meat is used for the filling. They fry it in vegetable oil, so for those on a diet, to my regret, it is in no way suitable. But for those who like to pamper themselves - you are welcome.

This is the most classic and most successful way to prepare our baked goods. Crimean Tatars cook according to it. But these pies can still be called their national dish. So they know a lot about this.

Ingredients for the dough:

Flour - 480 g (3 cups)
Water - 3/4 cup
Egg yolk – 1 pc.
Vegetable oil - 1/3 cup
Salt - 0.5 teaspoon

Filling ingredients:

Minced meat - 400 gr
Onion - 2 pcs.
Water – 100 ml
Salt and ground pepper - to taste
Vegetable oil - for frying

1. Separate the yolk from the white and pour it into a glass, add 3/4 of the water, add salt and stir.

2. Sift flour into a dish and gradually add water and egg, stirring at the same time. Flakes should form.

3. Pour in vegetable oil and knead the dough. There is no need to stir it for a long time. Then cover and leave for 30-40 minutes.

4. While it’s resting, let’s make the filling. Add salt, pepper, finely chopped onion and 100 ml of water to the minced meat. This way it will be juicier. Mix everything evenly.

6. Roll out one bun. Place the filling on one half and press it lightly on top. And cover tightly with the other half, pressing so that all the air comes out. This will prevent them from bursting during frying. Seal the edges and cut with a shape cutter. And do this with all the pieces.

There is no need to fill the baked goods in advance, just before frying.

7. Heat a frying pan with vegetable oil and place the workpieces there. Don't skimp on the oil, pour it generously. Fry over medium heat on both sides until golden brown.

These pasties turn out very tender. They are tasty and a little flaky. And also with pimples, as I like.

We prepare delicious and juicy pastries, like in cheburek

This one differs from the previous recipe in that it does not contain eggs, but butter is added. I'll have to compare! The composition and quantity of products here is designed for 40 pieces.

Ingredients:

Water – 500 ml
Flour - 7-8 glasses
Melted butter - 6 tablespoons
Salt - 1 teaspoon
Sugar - 1 teaspoon

For the filling take:

Minced beef – 1 kg
Onions – 4 pcs.
Water - 1 glass
Salt and pepper - to taste

1. Add salt, sugar and melted butter to the water. Stir well.

The water should be warm, but under no circumstances hot.

2. Pour the sifted flour into a dish. Make a hole in the middle and add water a little at a time, stirring at the same time. When the dough has become thick enough, move it to the table. This will make it easier to knead it further. We need to achieve a dense texture so that when frying our baked goods do not burst and release juice. Wrap it in film and refrigerate for one hour.

3. Finely chop the onion and add it to the minced meat, add salt and pepper. Mix well and then add water until it becomes a little runny. Stir. The meat should have a consistency like sour cream.

Without adding water, the chebureki will not turn out juicy.

4. Take the dough and cut into several parts, depending on what size you will make the pies. Roll the pieces into rounds.

5. Sprinkle the table with a little flour and roll out each piece thinly. Place the minced meat on one half. If it turns out not greasy, then add a piece of butter. Cover with the other half and press down the edges. Then trim the edges with a special cutter. You can also use a regular plate to ensure even edges.

6. Heat a frying pan, pour in oil. Fry on each side until golden. They turn out bubbly, very tender and juicy.

Step-by-step recipe for choux pastry, with the addition of vodka

Here is an alternative option for making chebureks. Can you imagine, here you should add vodka to the dough (!). Thanks to this, it turns out crispy and crumbly. Try it and please your family and friends with this delicacy. By the way, my friend, whom I talked about at the beginning of the article, prepared exactly this recipe.

Ingredients:

Flour - 500 gr

Egg - 1 pc.

Salt - 1 teaspoon

Sugar - 1 teaspoon

Vodka – 10 ml

Vegetable oil - 20 ml

Hot boiling water - 300 ml

For filling:

Minced meat - 600 gr

Water – 100 ml

Onion - 200 gr

Salt and ground black pepper - to taste.

You will also need additional vegetable oil for frying and flour for rolling.

Sift the flour through a sieve in advance.

1. Take half the flour and place it in a deep dish. Add salt, sugar and sunflower oil. Stir. Then immediately add boiled hot water in one fell swoop and stir again. It’s okay that the dough will turn out with lumps; they will disperse later. After kneading, leave the mixture for 15 minutes to cool.

2. Then break the egg into the mixture and pour in the vodka. Mix everything thoroughly until smooth.

3. Now you should add flour in parts, stirring until the mass becomes thick. And then continue kneading with your hands on the table. Sprinkle flour and knead. The dough should be soft and elastic. it should not stick to your hands. Then cover it with cling film and leave to rest for 15 minutes at room temperature.

4. Grate all the onions directly into the minced meat on a coarse grater. Add salt and pepper. Pour water and stir, it should have a liquid consistency.

5. Divide the rested dough into equal pieces. Roll out each piece very thin. Place the filling on one half in a thin layer, not to the edges, as if spreading it.

6. Then cover with the other half and press down a little with your hand to remove the air. Pinch the edges with a fork. To make it beautiful and even, then trim it with a curly cutter. Form all other baking pieces in the same way.

7. Heat the frying pan thoroughly and pour a large amount of vegetable oil into it. Dip our preparations there and fry on both sides until a beautiful golden color, about 2-2.5 minutes on each side.

8. To remove excess fat, place the finished baked goods on a flat plate with a paper towel. Using the specified ingredients, you get 20 pieces of wonderful, beautiful and amazingly tasty chebureks.

Very successful crispy dough from chef Ilya Lazerson

Watch a video about how you can prepare the best dough for chebureks from the famous chef Ilya Lazerson. To prepare it, you only need flour, water and salt. and of course the meat filling.

You will not regret the time you spend watching this master class. The honorable Ilya Isaakovich talks in great detail and quite interestingly and shows his skills in the kitchen. In your own unique way.

This recipe makes them so thin and crispy, with an amazingly tasty and juicy filling. And she cooks in such a way that looking at the cheburek, your mouth is already watering and you want to rush to the kitchen and start cooking yourself.

By the way, here’s something else I thought about, I need to try making them again, I also think it will be great.

Choose the method you like. I’ll probably start with the recipe with vodka, and then I’ll try the rest. After all, everything doesn’t take that long to prepare. But I will please my family with delicious and juicy homemade chebureks. Homemade always tastes better.

And I want to wish you successful baking. Come again.

Good afternoon. Today we are preparing very tasty, satisfying and everyone’s favorite homemade chebureks with meat.

Ingredients:

For the test:

1.5 cups water (boiling water)
1 egg
4.5 cups flour
2 tbsp. spoons of vegetable oil
0.5 tsp salt

For minced meat:

800 g minced meat (50*50 pork-beef)
a lot of onions for everyone
1.5 glasses of water
salt, pepper, seasonings to taste
1 cup sunflower oil for frying

How to cook delicious pasties at home

First, let's prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left.

If you do not brew the flour and knead it in cold water, the dough at the edges will turn out hard. And if you knead this way, the dough turns out tender, bubbles well, and is not hard at the edges.

During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.

How to cook juicy minced meat. Filling for chebureks

To make the minced meat juicy and tasty, mix equal parts beef and pork. Add onion, chopped into small cubes. You can, of course, grind the onions together with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, herbs, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then your pasties will turn out juicy with juice in the middle.

Add water last. For 800 grams of minced meat you will need about 1.5 cups of water.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.

Another important feature in making chebureks. You need more sunflower oil so that they are fried not like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We place the minced meat not in the middle of the rolled out dough, but on one half. Don’t skimp on meat in your chebureks; the more meat, the tastier they are.

Cover the minced meat with the other half and, without pinching the edges, lightly level it, pressing the minced meat with your hands. Then we press down the edges with a fork or just with our fingers, expelling the air from the cheburek.

While you are making the pasties, you can heat up the oil. It needs to be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan; if it boils, then the oil is ready. We lay the chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. In terms of time, they cook for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy pasties. Homemade chebureks cannot be compared with what is sold in stalls.

Cheburek is a dish that is considered traditional among many eastern peoples. Its name was borrowed from the Crimean Tatars and translated means “raw pie.” The dish is a small-sized product made from dough with filling. Most often, chebureks are prepared with meat. This option is considered the most popular. Therefore, first, any housewife should learn how to fry pasties with meat in a frying pan. The recipe and method of preparing such “pies” should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic chebureks

The same recipe is often used in different countries. Pasties with meat in a frying pan are prepared here from a standard set of ingredients. In this case you will need:

For the test:

480 grams of flour;
1.5 glasses of water;
a pinch of salt and the same amount of sugar;
a third of a glass of any vegetable oil.

For filling:

0.5 kilograms of minced meat (beef and pork);
half a glass of water;
a little salt;
bulb;
fresh herbs (cilantro and parsley);
ground pepper.

The process of preparing such pasties takes place in several stages:

First you need to do the test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. Moreover, you need to remember that the water must certainly be warm. Cover the finished dough with a napkin (or towel) and let it lie for about half an hour.
To make the filling, you first need to finely chop the onion and herbs, and then add it all along with salt and pepper to the minced meat. The mass should be a little liquid. Therefore, you must add water, broth or milk to it.
Roll out the dough into a thin layer, and then, using any available means (saucer or bowl), cut out round pieces from it.
Divide each of them in half and distribute the filling only on one of these parts.
Cover the mixture with the other side, pinch the edges and press them additionally with the tines of a regular table fork. As a result, the workpiece takes the shape of a semicircle.
Heat the oil in a frying pan and then fry the semi-finished products in it until golden brown.

The results are aromatic, juicy and very tasty pasties. Not only adults, but also children love them and eat them with pleasure.

Chebureks in Tatar style

The Tatars have their own idea of what pasties with meat should be like. The frying pan recipe, adapted to modern conditions, looks a little different. First of all, this concerns the test. To prepare it you need to use the following products:

For 0.5 kilograms of flour, one egg, 300 milliliters of water and a little salt.

This dough is made in three steps:

First, in a separate bowl, beat the egg with salt and water.
Gradually add flour and knead into an elastic but fairly tight dough.
Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling we use already familiar ingredients:

300 grams and the same amount of pork neck;
5 grams of black pepper (ground);
salt;
2 onions;
2-3 tablespoons of ready-made beef broth.

Filling preparation technology:

Meat of both types must be washed well and cut into pieces.
Peel the onion and chop it randomly.
Grind both components in a blender.
Add spices, salt and stir.
The mass should not be very thick, so it should be diluted a little with broth.

After this, you need to mold the blanks into a crescent shape according to the method described above, and fry them in a large amount of oil. Still hot chebureks in Tatar style must first be placed on a napkin so that it absorbs excess fat. Only after this can they be eaten.

Vodka dough

Sometimes choux pastry for pasties is prepared with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough crispier, which is what is needed in this case. To make good chebureks you should include the following ingredients:

For the test:

640 grams of flour, 1 raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

Boil water for the dough and then add salt and oil to it.
Add 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
Add the egg and pour in the vodka.
Gradually add flour. The finished dough should stand for at least an hour.
For the filling, the lamb must be passed through a meat grinder.
Chop the onion and mash it with salt and spices.
Combine the ingredients, add water and mix. Kefir can also be used as a liquid additive. With it, the minced meat does not spread and acquires a pleasant taste.
Divide the dough into balls, roll each of them into a flat cake no thicker than 1 millimeter.
Place the filling on one side, then cover it with the other edge and press a little, squeezing out excess air. Otherwise, the pasties will bubble a lot.

10. Fry in a frying pan in hot oil.

Golden crispy products will be tasty even after cooling.

Pasties made from choux pastry with milk

The dough can also be prepared with milk. Then you won't need vegetable oil. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of traditional filling, the usual step-by-step recipe for chebureks with meat in a frying pan will do. Products for the test will require:

1 glass of low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The process technology is simple:

Heat the milk and add salt to it.
Pour the sifted flour onto the table in a heap. Make a depression in its center.
Pour milk and vodka into it.
Knead the dough and let it rest for about half an hour.

After this you can start filling. For it you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be prepared correctly:

First, the meat must be finely chopped with a knife. If desired, you can grind it in a blender.
Finely chop the onion and mix with salt. This paste should sit for a while and let out the juice.
Combine onion with meat.
Add spices, lard and chopped herbs.

The formation of chebureks takes place in three stages:

First, the dough must be divided into portions.
Roll each of them into a round cake no more than 2 millimeters thick.
Place the filling on one half.
Cover it with a loose piece of dough, press and pinch the ends.
To ensure that the product has the correct shape, the excess can be cut off by applying a regular saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Pasties made from kefir dough

Using dough prepared with kefir, you can make wonderful pasties with meat in a frying pan. The finished products are very tender and fragrant. To work you will need:

for half a liter of kefir, 10 grams of salt, ½ kilogram of flour and the same amount of minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

It’s very easy to prepare these chebureks:

First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it should be placed on a cutting table and rolled out until it becomes sufficiently elastic. After this, the dough should be wrapped in film and set aside for a while.
For the filling, you first need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
Products are molded in the usual way. First, a piece of dough is rolled out into a flat cake, and then the filling is laid out on it. Now all that remains is to fold the workpiece in half and pinch its edges tightly so that there are no holes left.
Fry the pasties in oil for 5 minutes on each side.

After this, the finished products should lie on a paper towel for a while so that it absorbs excess fat. Now you can treat your family and friends to fragrant and juicy pasties.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a frying pan so that the filling inside remains soft and juicy. It's not difficult to do this. First you need to remember that an ideal cheburek should combine:

golden crispy crust;
delicate filling;
the presence of aromatic broth inside.

If everything is already clear with the dough, then we should talk about the filling in more detail. There are several important points that must be taken into account:

Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry. For better results, experts advise using mixed minced meat. In addition, it is necessary to take into account that the meat must be quite fatty. If this is not the case, then you can add a little regular lard.
For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. As a last resort, it can be passed through a meat grinder. True, the nozzle must be taken with large holes. The minced meat should not look like a liquid, shapeless mess.
The filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
For more flavor, it is advisable to use a set of your favorite spices.
For greater juiciness, it is also recommended to add broth to the filling.

Taking these tips into account, you can prepare amazing pasties. Your family will be absolutely delighted with this dish.

Chebureks “Greek style”

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it in the best traditions of the national cuisine of Mediterranean countries. To be convinced of this, you need to try cooking homemade chebureks with meat in a “Greek style” frying pan. You will need a certain set of products:

For the test:

1 egg, a glass of cool water, a tablespoon each of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, Suluguni or feta cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, cumin, thyme, coriander).

You need to prepare these chebureks step by step:

First you need to make the filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is quite smooth. After this, the mass must be wrapped in film and left for half an hour for the gluten to swell.
For the filling, combine the minced meat with finely chopped onion and other ingredients. The mass must be thoroughly kneaded. Then mash the cheese with your hands (or grate it) and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
Before shaping, each piece of dough must be kneaded well. First, you need to turn the ball into a flat cake with your fingers, and then, turning the edges inward, press them firmly into the middle. After this kneading, the workpieces should lie under the film for a little longer.
Roll out each flatbread to a thickness of 2-3 millimeters. Place the filling on one side, cover the other side, pinch the edges and slightly flatten with a rolling pin.
Fry in oil until golden brown.

Usually such pasties are eaten hot, washed down with juice, yogurt or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry chebureks without adding oil. They call this dish “yantyk”. It turns out not only less fatty, but also more healthy. How to make pasties with meat in a frying pan without oil? To work you will need a minimum set of basic products:

For the test:

for 320 grams of flour, a pinch of salt and 150-200 milliliters of water.

For filling:

for half a kilogram of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such chebureks differs little from the standard version:

You need to sift the flour, mix it with salt, and then, adding water portionwise, make a thick dough. After this, cover it with a towel and set it aside.
At this time, the meat and onions should be chopped. You can use any kitchen appliance for this. Then add the remaining ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
Divide the dough into pieces and roll them into flat cakes. Place the filling on one half, leaving 1 centimeter from the edge. Cover the mixture with the other side. The edges of the workpiece must first be moistened with water.
Fry in a dry frying pan with a lid without adding oil.

Before serving, each cheburek should be coated with butter. Typically, such products are usually eaten together with fresh vegetables (cucumbers or tomatoes).

Pasties with meat are a tasty and satisfying alternative to regular pies. This is a traditional dish of the Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, nowadays in cities they are sold on every corner, in my opinion, although it’s hard to call it chebureks. Therefore, we will cook them at home.

It won't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolchild can prepare them.

The main ingredients are dough and meat. In most cases, unleavened dough is used, but many prefer the custard counterpart. To add porosity, you can add baking powder, vodka or oil.

Real chebureks are prepared 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 also make it with potatoes, mushrooms, cabbage, cheese and other fillings.

In the traditional recipe, the meat is finely chopped, but we, as you know, mainly use minced meat. We fry in vegetable oil, but traditionally, lamb fat (or other animal fat) is used.

Recipe for pasties with meat at home (step-by-step recipe with photos)

Chebureks are quite a fatty food, 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 depends on the dough, at the beginning we will give several recipes for preparing the dough.

Ingredients:

1 kg of wheat flour.
A pinch of table salt.
350 ml water.

Cooking method

According to this recipe, the dough is dense and elastic. To achieve the required consistency, you need to use hot water, but not boiling water. Thanks to this, the “pie” will turn out crispy and tender.

The dough must be kneaded thoroughly for a long time. Don't forget to spray it with water periodically. After a few minutes of kneading, form the dough into a ball, roll it with plastic or cling film, and then put it in the refrigerator for 30 minutes. After this, you can start preparing the filling.

2. Dough for chebureks with bubbles, like in cheburek

If you want to make light and airy chebureks, the same as those sold in chebureks, it is recommended to use the following method for preparing bubble dough.

Ingredients:

7 cups white flour.
500 ml boiled water.
6 tbsp melted butter.
1 tsp each of sugar and salt.

Step-by-step preparation

1. In a small plate, mix table salt and granulated sugar, then place them in a container with warm water.

2. Then send the butter there, 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 volume of the prepared liquid into it.

4. Start kneading the dough, gradually adding water.

5. To make kneading more convenient, place the dough on the table and continue kneading by hand. It is necessary to achieve a dense texture so that during frying the chebureki do not burst and do not release juice. Thanks to the butter content, they will turn out very tender and bubbly.

6. When the dough is dense and homogeneous, you need to form a ball out of it, wrap it in film, and then put it in the refrigerator for about one hour. In the meantime, you can start preparing the minced meat.

3. Choux pastry for pasties

Some people believe that making chebureks is a complicated process. However, there is a fairly simple recipe for kneading choux pastry, which makes a delicious dish. At the same time, you do not need to allocate a lot of time for cooking.

Ingredients:

300 ml mineral water.
600 g flour.
4 tbsp vegetable oil.
5 g granulated sugar.
5 g table salt.

Preparation

1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After this, water must be gradually added to the sifted flour. Knead the dough until it reaches a semi-liquid state. This is checked very simply, stick a regular spoon into the dough, it should slowly fall.

2. Now add boiling vegetable oil to the mixture and mix thoroughly.

3. Continue kneading until the dough becomes elastic. After this, put it in the refrigerator for half an hour.

4. How to cook chebureki with minced chicken

Crispy and delicious chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for preparing this dish. The taste of cheburek largely depends on the dough kneading and the frying process.

Ingredients:

600 g white flour.
1 chicken egg.
1 tsp table salt.
1 tsp granulated sugar.
1.5 glasses of water.
8 tbsp sunflower oil.
1 tsp vodka.
1 kg minced chicken.
Black pepper to taste.
2 onions.

Step-by-step preparation

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 mixture becomes thick enough.

3. Continue kneading on the board. The dough should have a homogeneous and dense consistency. Then wrap it in film and put it in the refrigerator for half an hour.

4. In the meantime, we will prepare the filling for the pasties. First, peel the onion, wash it and cut it into small pieces.

5. In a separate plate, mix chopped onion and minced chicken. Add salt and stir the ingredients.

6. Roll out the dough using a rolling pin. The sheet thickness should not exceed 3 mm.

7. If you want to make small chebureks, then circles can be cut out using a glass, and if you want them to be larger, then use a saucer.

8. Place the prepared meat filling on the workpieces.

9. Carefully seal the edges and give future pasties a beautiful shape.

10. Fill a thick-walled frying pan 4 cm with sunflower oil. Warm it up well and lay out the pasties. Fry on each side for two minutes.

5. Recipe for chebureks with beef

Ingredients:

300 g minced beef.
1 chicken egg.
3 cups white flour.
250 ml water.
0.5 tsp salt.
1 onion.
Pepper according to preference.

Step-by-step preparation

1. First, let's prepare the filling. The meat must be twisted in a meat grinder, the onion must be chopped using a blender. Salt the ingredients, mix and knead by hand.

2. Break an egg into a separate plate, add table salt and warm water. Stir the ingredients well until 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 several minutes, it should be elastic. If necessary, you can add a little more flour.

5. The kneaded dough should be divided into 6 portions. Each part needs to be rolled out and roughly divided into two halves. Place 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 vegetable oil in a frying pan and fry the pasties for two minutes on each side.

Chebureks are ready to eat. Serve them while they are hot.

6. Pasties with meat, very good crispy dough

If you want to make crispy chebureki, 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 broth.
250 ml cold water.
1 tsp salt.
500 ml vegetable oil.

Preparation

If you add a little sugar to the dough, the pasties will turn out more rosy. But you need to know when to stop, as a large amount of 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 filled with water. After this, add 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 the minced meat, spices and salt. In this recipe, the filling should be liquid, so you need to add broth to it.

3. The rested dough needs to be rolled out and divided into equal parts. Fold in the filling, press the edges with a fork, and trim off excess dough if necessary.

4. Place the frying 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 the chebureks over carefully, otherwise you may damage the dough.

7. Video recipe for chebureks with kefir

You can use another interesting way to prepare pasties. In this case, we will add kefir to the dough. Watch a video clip of 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!

Anyone who has vacationed in Crimea or the Caucasus has probably tried chebureks. A crispy brown crust covered with small fried bubbles, aromatic filling and a thick, fragrant broth dripping from a bitten pasty...

The most delicious and, perhaps, highest quality products will be those that are sculpted and fried in front of you. After all, having received a heated cheburek from the seller, you cannot be 100% sure of its freshness. Well, it goes without saying that the tastiest pasties will be those cooked at home. And your household will have an excellent reason to praise your culinary skills and remember the summer. But which recipe should you choose? After all, chebureks are prepared in different regions of the Crimea and the Caucasus, and each recipe is good in its own way. MirSovetov brings to your attention one of the recipes for this dish. And even though we cannot accurately say that it belongs to a particular cuisine, we can vouch for the ease of production and good taste of the finished pasties.
We immediately hasten to warn you against eating chebureks at night. This dish is fatty and very high in calories, and dinner is better prepared from lighter ingredients. At night, the pancreas works more actively, producing insulin. This, in turn, stimulates the body to store fat. Therefore, it is better to serve chebureks for lunch, and for people suffering from stomach diseases, it is better to abstain from this dish altogether.
Chebureks - products

For minced meat we need the following ingredients:
300 grams of fatty pork;
300 grams of beef;
3 medium onions;
greenery;
water;
salt, spices to taste.

The set of products for the test is also small:
600 grams of flour (about 4 cups);
300 grams of warm water (a little more than a glass);
a teaspoon of sugar;
a teaspoon of salt (without a slide);
4 tablespoons of vegetable oil or 80 grams of margarine, lard (any cooking fat).

Preparing the dough
MirSovetov immediately wants to warn: wheat flour now comes in very different forms. And it’s not even about the additives, but about the varieties of wheat and the quality of grinding. Therefore, make sure that before you start cooking you have more flour than the amount stated in the recipe. You may need a little more or a little less flour to make the dough the required consistency, and you will definitely need flour to dust the table for rolling out future pasties.

To prepare the dough, dissolve salt and sugar in warm water. Be sure to add sugar; it will not make the dough sweet, but it will brown better. By the way, if you have mineral water, great, use it to prepare the dough, and it will be even more tender. Gradually, in portions, pour flour into the water with salt and sugar, kneading the dough so that there are no lumps. When the dough is like thick sour cream, when the spoon is not yet standing in it, but falls slowly, add vegetable oil. There is one little trick here: in order for those little bubbles to form on our pasties, you need to add very hot, almost boiling vegetable oil (or any other cooking fat melted to a boil).

Some people advise adding fat without boiling, but adding a teaspoon of vodka to the dough. It will give bubbles on the surface of the chebureks and a crispy crust.

After adding the butter, we continue to knead the dough, adding flour until it becomes elastic, tender, and does not stick to your hands.

Let's leave the dough under the inverted bowl for a while, and in the meantime we'll make the minced meat.
Preparation of minced meat

Of course, initially the minced meat for chebureks was made not from pork and beef, but from lamb with beef (or without). But spices and finely chopped onions were always put in it.
So, we pass the meat through a meat grinder with a large mesh or take out the finished minced meat. Finely chop the onion or put it through a meat grinder (after all, there are many recipes and somewhere there probably is such an option). Finely chop the greens: dill, parsley, maybe cilantro if your family loves it. Add salt and spices to taste. Black pepper is a must, a little coriander, a little paprika, ginger and a clove of garlic if desired. But the main thing is the pepper. You need to add salt to taste, but very intensely, otherwise the filling in the dough will seem a little fresh.

And now, having thoroughly mixed the minced meat, you need to dilute it so that it becomes semi-liquid in consistency. If you compare it again with sour cream, then imagine that sour cream should not be too fatty, at most 15%. We do this so that during frying the meat is cooked not only in its own juices, but also in the broth, then the cheburek will be juicier, and the meat will not “shrink” during cooking.
You can dilute the minced meat with anything: broth, water, kefir, milk. I like water best. I know housewives who do not dilute the minced meat too much, and then put a piece of butter in each cheburek. But for the first time, it’s better to try diluting it with water or kefir.
Cooking pasties

Now let's move on to making the pasties themselves. As in the case of dumplings, dumplings and pies, you can roll out the cheburek blanks in different ways. You can tear off pieces of dough and roll them into a thin round cake, a little thinner than dumplings. You can roll out a huge layer of dough and cut out pieces from it using a plate. With this option of rolling, the dough scraps absorb excess flour and become tougher, but the pasties turn out to be the same shape and size.
By the way, it is believed that the finished cheburek should be the size of the palm of the person preparing the dish.

So, roll out the dough into a circle. Now spread our filling in an even layer on one half of the circle.

Carefully bend the workpiece and cover the minced meat with the second half of the dough. Next we need to pinch the cheburek. But the chebureks that we ate on vacation had a jagged or corrugated rim! To get it, we need a special device, which consists of a wheel on a handle. We hold it by the handle and roll it with a wheel with jagged edges along the edge of the cheburek. The wheel compresses the edges of our workpiece and cuts the edge with teeth. Again, waste remains, and not everyone has the device. Therefore, we arm ourselves with a regular fork and carefully and tightly squeeze the edges of the cheburek around the perimeter with the back of the cloves.

Now, having stuck on a sufficient number of pasties, i.e. three or four pieces, you can start frying. Place a frying pan on the fire and pour oil into it. To be honest, I never deep-fry pasties so that they are completely covered with boiling fat. I pour a lot of vegetable oil, but not half the frying pan, in a centimeter, or at most two-centimeter layer. When the oil is hot and white bubbles begin to rise from the bottom of the pan, add the pasties and fry them on both sides until golden brown over moderate heat.

Make sure your hands are completely dry when you go to turn the dish over: the slightest drop of moisture and the oil will “shoot” at you.
Place the finished pasties in a stack on a plate covered with a paper towel, which will absorb excess fat.

Well, when all the pasties are ready, then make yourself comfortable at the table, pour tomato juice into glasses or brew green tea and start having lunch.

A conspiracy to forget a loved one

Calorie content of beef borscht with frying and sour cream