Homemade pasties with meat. The most successful recipe for delicious chebureks

Good afternoon. Today we are preparing very tasty, satisfying and loved by all homemade chebureks with meat.

Ingredients:

For test:

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

For minced meat:

• 800 gr minced meat (50 * 50 pork-beef)
• a lot of onions for an amateur
• 1.5 cups of water
• salt, pepper, seasonings to taste
• 1 cup sunflower oil for frying

How to cook delicious pasties at home

First, prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. Be sure to have cool boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to boil the flour. Pour a glass of flour, and knead so that there are no lumps left.

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

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

Next, add a glass of flour and knead the dough. The dough should be very firm. Almost as firm as dumplings. See the amount of flour on the dough, you may need a little less or a little more.

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

How to cook juicy minced meat. Stuffing for chebureks

To make the minced meat juicy and tasty, mix the minced beef and pork equally. Add to it the onion, cut into small cubes. You can, of course, scroll the onion along with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, greens, 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 we will definitely add water so that the minced meat is juicy and wet, then you will get chebureks with juice in the middle, juicy.

We add water last. For 800 g of minced meat, about 1.5 cups of water will go.

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

Another important feature in the preparation of chebureks. More sunflower oil is needed so that they are not fried like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We spread the minced meat not in the middle of the rolled out dough, but on one half. Do not spare meat in pasties, the more meat, the tastier they are.

We cover the minced meat with the other half and, without pinching the edges, slightly flatten the minced meat with our hands. Then we crush the edges with a fork or you can just use your fingers, expelling air from the cheburek.

While sculpting pasties, you can put the oil to heat. It must 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 put chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. If in time, then they are fried for about 3 minutes on each side.

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

- Hey, friend, why do you have one onion in pasties?
- Uh, you offend, brother, not one bow - a lot of bows!

Perestroika anecdote

It is difficult to refuse tasty, appetizing, with a ruddy crust pasties. In which of the national cuisines this dish appeared and how to cook it correctly, there are still heated debates. In fact, homemade chebureks are like ordinary stuffed pies, only now they are cooked in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy fragrant chebureks, a lot of onions are put in the filling. And this is not a joke - the onion, releasing juice during frying, makes the filling divine! But with the test, not everyone guesses. After all, it should be at the same time thin, soft, with a slight crunch, and not rubbery.

Pastry dough is the subject of culinary controversy. Someone prefers the classic recipe, while someone prepares dough for chebureks on kefir, mineral water, beer or even vodka. The dough for chebureks includes simple ingredients. Here are just the secrets of making the right dough out of them is still worth considering. Many housewives do not add eggs to the dough so that the pasties do not turn out to be brittle, while others knead the dough for pasties in hot water to make it tender and elastic.

In any case, you can choose the most convenient option for yourself, but our task is to tell you how to cook dough for chebureks.

The most common dough recipe for chebureks

Ingredients:
3-3.5 stack. flour,
1 st. warm water
½ tsp salt,
3-4 st. l. vegetable oil.

Cooking:
It is this recipe that most of our housewives use, varying the amount of ingredients at their discretion: someone puts a little more flour, and someone adds oil. If you are used to working with the dough on the table - please, and if you have a deep container for this case, use it. Take the highest quality flour for cooking and pre-sift it. Pour flour in a slide, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up flour from the edges, knead the dough. If it turns out to be cool and can be rolled into a tight ball, there is enough flour and no more need to be added. Wrap the dough with cling film and leave it alone for 30-40 minutes, and then start cooking pasties.

Dough for chebureks with bubbles

Ingredients:
2 stack water,
3-3.5 stack. flour,
1 tsp salt.

Cooking:
Pour all the ingredients into a deep container (bowl or pan) and mix until a tight homogeneous mass is obtained, until the dough stops sticking to your hands. Form a ball from the dough, wrap it with cling film or put it in a plastic bag and refrigerate for half an hour. Then proceed to the next steps.

Dough for chebureks with milk

Ingredients:
2.5 stack. flour,
1 tsp salt,
1 stack milk,
1 st. l. vodka.

Cooking:
Pour milk into a saucepan, heat, but do not boil, add salt, stir to dissolve. Sift the flour into a bowl or directly on the table in a pile, make a small indentation, pour milk into it and slowly vodka. Knead the dough. Wrap it in cling film and refrigerate for an hour. In the meantime, you can start preparing the filling.

Dough for chebureks on kefir

Ingredients:
2.5 stack. flour,
1 tsp salt,
1 stack kefir,
1 egg.

Cooking:
In a deep bowl, beat the egg with a whisk or just a fork. Then add kefir and stir. Next, gradually add the pre-sifted flour in small portions. Mix everything well and put the dough on the table, continue kneading it until the desired consistency. Form the resulting dough into a ball, wrap with cling film or place in a plastic bag and leave to rest right on the table for 40 minutes.

Quick dough for chebureks on mineral water

Ingredients:
4 stack flour,
1 egg
1 st. l. mineral water,
1 tsp Sahara.
a pinch of salt.

Cooking:
I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and take care of the flour. Sift flour on the table with a slide, make a depression and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking up the flour from the sides. The dough should be dense, homogeneous and most importantly - not sticky. Wrap it in cling film and leave it for an hour in a warm place. After an hour, punch down the dough, roll it out and start cooking. Cakes from such a dough need to be made thinner than for dumplings or dumplings.

Dough for pasties on beer

Ingredients:
2.5 stack. flour,
1 egg
1 stack light beer,
1 tsp salt without a slide.

Cooking:
Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, mix. Gradually add the sifted flour to this mixture and mix everything thoroughly again. Put the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. The finished (already fried dough), due to the presence of beer in it, will turn out tasty and crispy.

Dough for pasties on vodka

Ingredients:
4-4.5 stack. flour,
1 egg
1-1.5 stack. water,
2 tbsp. l. vodka,
2 tbsp. l. vegetable oil,
2 tsp salt.

Cooking:
The presence of vodka in the dough will be completely invisible. But the addition of this ingredient allows you to cook surprisingly crispy and tasty chebureks. It is known that vodka acts in such cases as a baking powder and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, mix, pour into a deeper and larger container and cool the mass. Then beat an egg into it, pour in vodka and add the rest of the flour. Do not rush, introduce the flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then send it to the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

Ingredients:
3 stack. flour,
¾ stack. water (boiling water),
1.5 st. l. vegetable oil,
1 egg
1 tsp salt.

Cooking:
Pour water into a small saucepan and put on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a glass of flour to the water. Mix thoroughly so that there are no lumps, and set aside to cool the mass to room temperature. Then beat in the egg, mix well and take care of the remaining flour. Pour it in a slide on the table, make a recess and pour in the custard mass. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then mix again and proceed to further steps, that is, cooking pasties.

Puff pastry for pasties

Ingredients:
2.5 stack. flour,
200-250 g butter,
½ stack cold water
½ tsp Sahara,
1 tsp salt.

Cooking:
Let the butter melt slightly and then cut it into small pieces. Sprinkle them with flour and mix until smooth. Make a funnel in the finished dough and pour cold water into it, add sugar, salt and mix everything gently. The dough should be elastic. Add a little more flour if necessary. Transfer the dough to a deep bowl, cover with a towel soaked in water and refrigerate for 2-3 hours. After the specified time, take out the dough, put it on the table, roll it out, fold it into an envelope, bending the edges to the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start cooking pasties. If the dough turned out to be too much, divide it into two parts and wrap one of them in cling film, put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is prepared easily, quickly and does not cause much trouble. This means that delicious, crispy, fragrant chebureks can be easily prepared at home. Try it, and you will no longer be lured by the smell of any chebureks, except for those that you cook with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Crispy dough for chebureks - every self-respecting housewife should be able to knead it. We will reveal to you the recipes for delicious, elastic and durable dough.

Chebureks in our country are loved by everyone without exception, but, unfortunately, you are not always satisfied with the taste and quality of this dish cooked in cafes and chebureks.

Nevertheless, I really want everything to be perfect in this flatbread with meat - both a juicy, fragrant filling, and a tasty, crispy dough for chebureks.

In this article, we present you with a selection of the best pastry pastry recipes we have tested.

Crispy dough for chebureks - the best recipes

Dough for pasties on the water

The dough for chebureks is delicious, crispy and very easy to prepare and does not require any special ingredients. Even mixed with water, it will ensure that your chebureks will have a delicious, crispy crust when cold.

Ingredients:

250 ml. water,
300 gr flour
1 st. a spoonful of vegetable oil
1 teaspoon of salt.

Making the dough:

Crispy dough for chebureks is prepared in a deep container, into which we first pour water, and then pour flour with salt, and also pour oil.

Mix the dough into chebureks to form a viscous mass. Now it needs to be properly washed so that the dough becomes strong and elastic. This is easiest to do on a table.

Be sure to sprinkle the work surface with flour, put the dough on it and start kneading it with your hands. The dough for chebureks must be kneaded carefully, gradually adding flour to it.

As soon as our crispy dough for chebureks ceases to stick to your hands, becomes elastic and elastic, it must be wrapped in cling film and put in the refrigerator. After half an hour, you can already cook pasties.

Crispy dough for chebureks on boiling water

The dough for chebureks is tasty, crispy, which can be rolled out very thin and be sure that it does not tear during frying, usually made in boiling water and using eggs.

The recipe for crispy dough for pasties in boiling water is very simple: you need to take 300 ml of water, 600 g of flour, one egg, a few tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of vodka, half a teaspoon of salt.

Choux pastry dough with vodka for pasties crispy is kneaded as follows:

We take a fairly roomy saucepan, pour salt into it and pour in the vegetable oil according to the recipe. Pour water and bring this mixture to a boil, turn off the heat.

Gradually pour two-thirds of the flour into boiling water, constantly stirring the mass with a wooden slotted spoon. Then it remains to wait for the crispy pastry dough to cool.

Only in the mass that has cooled to slightly above room temperature, you need to add vodka and an egg. After kneading well and letting the dough soak with vodka, we proceed to the next step. The dough for pasties with vodka should be properly mashed on the table with your hands, gradually pouring the remaining third of the flour into it.

According to this recipe, a very elastic, tasty and crispy pastry dough with bubbles is obtained. Try it and you will definitely like it!

You may also be interested in our other recipes

Hot pasties, even in summer, even in winter, are very popular. They are sold literally on every corner.

They have taken root with us so much that many people mistake them for an original Russian dish. This is not entirely true, the recipe for their preparation came to us from the East or Asia, because. This is a traditional dish of the Mongolian and Turkic peoples.

It was they who first began to fry pies with meat filling and spices in a large amount of fat.

Initially, for chebureks, they used the simplest unleavened dough of three ingredients - salt, water and flour. Much has changed since then, today the dough is kneaded with milk, kefir, mineral water, brewed with boiling water, vodka and eggs are added to it. And each housewife considers her method of preparing dough to be the best. Try it, maybe you will like the recipes.

Dough for chebureks - the best recipes

Recipe 1: Dough for pasties

This recipe could be the most common, if not for one trick. Oil (or fat) is added to the dough in a very hot, almost boiling form. It is hot oil that contributes to the formation of small bubbles during frying. And to make the dough softer and more tender, ordinary water can be replaced with mineral water.

Ingredients: 4 cups flour (600g), 0.3 l of warm water (mineral can be used), sugar and salt - without a slide, 1 tsp each, 80 g of fat (margarine, vegetable oil, lard).

Cooking method

Dilute salt and sugar in warm water and pour flour into it. But not all at once, but so that the dough is semi-thick. To get your bearings - the spoon should not stand, but slowly fall if you put it in the dough. It is at this stage that pour in the boiling oil, stirring quickly with a spoon. When the butter is mixed, you can begin to add the rest of the flour and knead so that the mass becomes elastic. The dough should be covered so that it does not wind, and leave for a while - about thirty minutes. Then thinly roll out and cook chebureks.

Recipe 2: Dough for chebureks custard (in boiling water)

A very good test recipe. It turns out crispy, bubbly and not hard at all. Although it is thin, it does not tear at all when frying pies and it is easy to roll out. Below are 2 cooking options - with and without eggs.

Ingredients (1 option): 600g flour (about 4 cups), 300ml water, 2 tables. spoons of any grows. Oils (odorless), 1 egg, half a teaspoon of salt and a tablespoon of vodka.

Cooking method

Add oil and salt to the water, boil. Add flour (incomplete glass) to boiling water and stir quickly to avoid lumps. In the cooled mass, add the egg and vodka. When they are absorbed into the dough, add the rest of the flour and knead everything well. Before rolling, let the dough rest - the more time, the better (you can leave it overnight), but not less than an hour, and fry the chebureks.

Ingredients (Option 2): 600 g flour, 300 ml water, sugar and salt - without a slide, 1 tsp each. spoon, table. a spoonful of pork fat.

Cooking method

Mix all the ingredients (except water) and grind with your hands so that the flour absorbs the fat. Then brew the mass with boiling water (boiling water) and mix first with a spoon, and when it cools down, knead with your hands. Put the dough in the cold and after an hour you can roll out.

If you can't find lard, melt regular lard in a frying pan, cutting it finely. Remove the cracklings, and use the fat when it cools down.

Recipe 3: Egg pastry dough

Chebureks made from this dough always turn out soft and crispy, with bubbles. And they crunch not from stiffness, but from the fragility of the dough. The measuring cup is the eggshell. The shell is not broken in half, but a small hole is carefully made at the top, about a centimeter in diameter, the egg is released through it and an empty container is obtained.

Ingredients: 6-8 shells of water, 4 eggs, 1 shell of vegetable oil, vodka - 100 ml, salt, flour (how much it will take to make the dough not too sticky, but not tight).

Cooking method

Cooking everything is very quick and simple - mix all the ingredients, knead thoroughly and place in the cold for two hours. Then you can start rolling.

Recipe 4: Dough for pasties on beer

Beer is often used in cooking - meat is stewed in it, added to sauces, soups, batter. And, of course, knead the dough, which we will do now. You can use light, dark, even non-alcoholic beer. The dough must be rolled out very thin. Serve them, like any pasties, preferably hot.

Ingredients: 1 glass of beer (250 ml), 1 egg, salt, flour - 3-4 glasses.

Cooking method

Mix the beer with the egg, add a pinch of salt and flour to knead the dough. At first, it turns out to be tight (solid). To make it softer, it is left to lie down for some time (a couple of hours), covered with a napkin or towel.

Recipe 5: Dough for pasties with cottage cheese

Cottage cheese, which is part of the dough, makes it unusually juicy. And chebureks are soft both hot and cold.

Ingredients: a pack of cottage cheese (200g), flour - 1-1.5 cups, one egg, salt, soda - 0.5 tsp, vinegar - a few drops to extinguish the soda.

Cooking method

Thoroughly mash the cottage cheese with a fork so that there are no large lumps. You can even pass through a sieve. Add an egg, salt, slaked soda (drop vinegar on it to make it hiss), mix everything. At the end, add flour and knead not tight, but not sticky dough so that it can be rolled out thinly. If the dough is sticky, you can add more flour.

- Before you knead the dough for chebureks, you need to make sure that you have more flour in stock than according to the recipe. Firstly, it is also needed for powdering, and secondly, flour can be of different grades, grinding, quality, and in order for the dough to get the required consistency, it may take more (or less).

- If the dough for the finished chebureks turned out to be very hard, put them in a pile in a saucepan and cover with a lid, let them stand for a while and soften.

- When frying pasties, be very careful with boiling oil: you need to lay and turn the pies only with dry hands. If even a drop of water gets into the pan, the oil will instantly shoot out and can burn.

- To make the edges of pasties more beautiful, you can pinch them not with your hands, but with the teeth of a fork, pressing down slightly.

Chebureki (or a dish similar to them) is in the cuisine of various Turkic and Mongolian peoples, but they came to us from the Crimean Tatars, as evidenced by the practically unchanged Crimean Tatar name.

If you follow the historical logic, then only fresh, water-mixed pies stuffed with minced meat, fried in animal fat, should be called chebureks. But such logic is not viable, because it would add thousands of new words not only to the culinary, but also to the general vocabulary. Therefore, the results of culinary experiments, even leading to significant changes in the basic recipe, are called the same as the initial dish, only clarifications are made. There are pasties with milk, kefir, yeast pasties, pasties with vegetable filling, with cheese - and so on and so forth.

Very often, in new recipes, the border between pasties and other dishes is very arbitrary. For example, how do yeast chebureks differ from whites? Just the thickness of the dough. It didn’t work out to roll out thinly - and now you no longer have pasties, but failed whites. Therefore, we advise all beginners to master the subtle science of cooking pasties to start with the classics.

Recipe for chebureks in general terms

According to whatever recipe pasties are prepared, the dough for them must be rolled out very thinly. This is the essence of the dish: a large hollow pie, the dough layer of which, as it were, consists of two parts - a very thin, deep-fried crust, and a tender, also thin, soaked in meat juice part, turned inside. The filling itself should occupy a small amount of the space that forms inside the cheburek during frying, but it envelops the pie from the inside, saturates the crust with taste and aroma, so it should be juicy.

The popular saying “you can’t spoil porridge with butter” is not applicable to pasties: an excess of filling does not decorate them at all and the meat should be in moderation. If we are talking about a “standard” pie a little larger than a palm, then two or three teaspoons of liquid minced meat is enough for it.

Do not save on the filling - liquid minced meat should be enough.

Another important detail is that chebureks are fried not “in oil”, but “in oil”. Its quantity, of course, increases the cost of the dish, especially if you follow the rule of not reusing oil, but the lack of fat during frying leads to the fact that the pies do not swell, but remain flat and hard, and also burn.
For cooking chebureks, it is good to have a special cauldron in which they can swim.

Proper chebureks are fried not “in oil”, but “in oil”.

Dough for chebureks

Classic recipe

I will not argue that this is exactly the recipe that can be considered the "progenitor" of all varieties of pasties that exist today, but it is the most common and, one might say, basic.

There are no strict proportions for this recipe - someone adds a little more butter, someone puts a little more flour, making a steeper dough, but roughly the recipe can be written like this:

1 st. water
0.5 tsp salt
2-4 st. l. vegetable oil
3 art. flour (+ flour needed to give the dough the right consistency)

To knead the dough, take a deep bowl and pour flour into it (for starters - 3 cups). In the center of the bowl, make a well in the flour, pour water into it, pour out the salt and add vegetable oil.

Next, they begin to knead the dough from the water with a spoon, picking up flour from the edges of the funnel until all of it is involved. If at the same time the dough has become steep enough to collect it in a very dense lump, then flour is no longer required - the dough is wrapped with a film and left to “rest”. If the flour was not enough, it is gradually poured.

Dough for pasties chir-chir

Everything was mixed up in the Oblonskys' house, and everything was mixed up in the history of the chebureks chir-chir. If you try to find the truth among the versions of their origin, be sure to come across several stories that this is a dish of the Greeks, Karaites, Krymchaks, and others may also be found.

In the same way, you are unlikely to find the exact definition of chir-chir and the cherished quality that distinguishes these chebureks from their relatives. But nothing can be done about it - globalization, the mixing of cultures, informational freedom, in which valuable bits of information about rare and unique things are especially easily lost.

However, if you look closely at the pies, which are called chir-chir, you can notice their special bubbiness and assume that the point here is not so much in a special dough recipe, but in the way pasties are formed.

So, blanks for pies are rolled out not just from pieces of dough, but from long sausages rolled into “snails”. It turns out almost layered dough, and the air remaining between the layers raises especially many bubbles on the surface of the cheburek.

In general, the dough recipe is similar to the classic one, but sometimes yolk is added to it.

Choux pastry

2.5 st. flour
1 st. boiling water
0.5 tsp salt;
1 st. l. vegetable oil

Choux pastry has a lot of advantages: it is soft, easy and pleasant to work with, it does not break so easily and does not require constant flour addition. And you can also avoid the fuss that always accompanies the preparation of pasties, if only one person is involved in the process. Since blanks from ordinary dough quickly become limp at the point of contact with the filling, they must be made immediately before frying, and the cook has to “torn” between a cauldron, minced meat, a rocking chair and a plate with ready-made pasties.

If you decide to make custard dough, cooking pasties will be easier - you can safely prepare all the pies for frying, and then fry them carefully, without burning oil and pies torn in a hurry.

So, flour is poured into a bowl and poured with boiling water with salt dissolved in it. The flour quickly seizes into a lump, after which you can add butter and knead the dough. Flour is no longer added during the kneading process, and the dough is elastic and does not stick.

As usual, choux pastry for chebureks is left to rest for 30-40 minutes.

Chebureks on kefir

It would seem, why reinvent the wheel and complicate a good recipe, if it turns out perfectly on the water? But those in the know say that pasties mixed with kefir remain soft even after cooling.

That is, chebureks are usually served hot, right from the cauldron, while they are crispy on the outside and soft on the inside. Then, cooling down and absorbing moisture from the air, pasties lose their “crunchiness” and become hard, but pasties on kefir do not have this drawback.

1 st. kefir
1 egg
0.5 tsp salt
3-4 st. flour

The dough is kneaded in the usual way. You can, just like in the classic recipe, make a recess in the flour for the liquid, but it’s more convenient to just pour the kefir and the egg into a bowl, salt and gradually introduce the flour. Such dough for chebureks should be slightly softer than dumplings, and it is also left to rest.

Chebureks on yeast dough

We can say with full confidence that yeast dough is one of the worst options for making chebureks. It is difficult to roll it out to the desired thickness and it is almost impossible to fry it to a crisp. Perhaps there is only one argument why it is still worth trying to cook yeast pasties - their specific, sour, bready aroma of yeast baking. It is delicious.

So:
1 st. water
0.5 tsp salt
0.5 tsp dry yeast
1 tsp Sahara
1 st. l. vegetable oil
3 art. flour

You need to knead the dough and leave it to distance for about an hour. You don’t need to melt the dough for a long time, because the task of “splendor” of the pies is still not worth it. After proofing, knead the dough and knead a little until smooth.

Stuffing for chebureks

As I have already said and I will repeat more than once - the filling for pasties should be juicy. In the original, fat tail mutton fat makes it juicy, but most often (especially if pasties are cooked with beef or pork), water or broth is simply added to fatty minced meat.
Also, a lot of chopped onions, salt, pepper, and sometimes fresh dill are put in the filling for chebureks.
As for slicing meat, in the gourmet variant, it is chopped. The most experienced cooks do this with two heavy, sharp knives, striking lightly in a criss-cross pattern until the meat is a smooth mass of small pieces.
If the filling is made from minced meat, then water or broth must be mixed into it very carefully and the minced meat should not be left for a long time (or, if the water has peeled off, beat everything again).

A delicious addition to meat chebureks is cheese. If it is used, it is usually not mixed with minced meat, but laid out in a layer already during modeling.

Other toppings:

Pure cheese (without meat), cottage cheese, potatoes, mushrooms, cabbage. There are also more extravagant options, for example - salmon, salmon, spinach. However, cheburek is partly just bread, and many products are combined with it.

How to cook pasties

When the dough has rested and the minced meat is prepared, you can put the cauldrons on the fire and engage in the formation of blanks. If classic dough or dough on kefir is chosen, then pasties should be made as the previous batch is fried or ahead of it by 2-3 blanks.

To prepare standard chebureks, the dough is divided into parts the size of a tennis ball and each is thinly rolled out. The blanks must be very thin (about 1 mm) and rolled out evenly. If there are excessively thinned areas on the workpiece, the cheburek will most likely break, the juice from the filling will get into the oil and the oil will have to be changed after a while (not to mention the fact that the cheburek without juice will not be so tasty).

How to roll thin? To thinly and evenly roll out a lump of dough, it is first rolled into a cake, and then a rolling pin is drawn from the center to the edges, turning the workpiece until it reaches the desired thickness.

How to sculpt? When forming pasties, it is very important to firmly blind the edges. To do this, they also use a rolling pin, simply rolling the dough around the edges, and cut off the excess part with a knife, or cut the edge with a special wheel, immediately making a curly shape.

How to fry? Pies are fried in a large amount of fat - they should float freely in the container and not touch the bottom.

About temperature

The temperature of the oil is very important, since both too high and too low, it radically changes the appearance of the finished dish: if the oil is not warm enough, the dough absorbs a lot of fat, the chebureks turn out to be heavy, oily and do not crunch. At too high a temperature, the oil smokes, a burnt aftertaste appears in it, and the filling inside the pies does not have time to cook.

To determine the desired temperature for frying, it is enough to dip a piece of dough into the oil and wait until the fat around it begins to boil intensively (test dough must be removed immediately after determining the temperature).

Do I need to pre-fry the stuffing? Sometimes minced meat is pre-fried with onions, fearing that the meat will not have time to fry. This is an erroneous decision, since frying changes the taste properties of the filling. The correct approach is to reduce the amount of filling and fry pasties in a large amount of oil at its high temperature. In this case, the temperature to which the inside of the cheburek is heated is enough for the meat to be fried in 4-5 minutes.

1. In order for the surface of pasties to be covered with appetizing bubbles during frying, you need to pour them on top with boiling fat from a cauldron, however, too intensive watering leads to a rapid swelling of the pasties and it may burst.

1. The secret of a delicious filling is its juiciness, and juiciness is achieved either by adding fat (fatty meat, a piece of fat tail mutton fat, a piece of butter), or by adding water, broth, sour cream, kefir. A separate role in the filling is played by onions, which give not only flavor, but also juice.

1. The combustion temperature of sunflower oil is more than 200 °C, while other products burn much earlier. In order for the oil in which pasties are fried to remain light and not smoke for as long as possible, any additives should be avoided in the cauldron. This is especially true of flour and juice from the filling, which is poured into the oil when tearing the cheburek (it is better to brush the flour off the surface of the raw cheburek with a special soft brush).

1. So that the pieces of onion in the filling are not felt, you need to finely chop it, and then roll it with a rolling pin on a cutting board.

1. Ready-made chebureks are not laid out immediately on a plate, but allowed to drain the fat, placing them on a wire rack or on a paper towel.

1. Unrefined oil has a lower burn point and is less suitable for deep frying.

1. To get a more intense color of the finished chebureks, you can add beer or a little sugar to the dough.

1. Gourmets recommend using onions for stuffing in a 1:1 ratio with respect to meat. Another interesting proportion: the amount of minced meat and the amount of dough for one cheburek should be approximately equal.

1. An original way to add juice to the filling is to put finely chopped peeled tomatoes to the minced meat (one large tomato per 500 g of minced meat).

1. Chebureki is a very tasty, but not quite a festive dish. To decorate the taste and decorate the serving beautifully, you can prepare a sour cream sauce for them from sour cream, herbs and a small amount of garlic. And separately on the dish you can put fresh leafy vegetables, tomatoes, radishes, cucumbers.

Chebureks like in a cheburek

As in any business, the main thing in cooking delicious chebureks is experience. Culinary intuition is also important, but it comes precisely with experience and relying only on intuition, if you don’t have at least five or six attempts to cook a dish (successful or not), it’s not worth it in any case.

The whole process of making chebureks at home was described in sufficient detail above, but in the end I would like to once again note the most important points:

To cook pasties, as in pasties (with beautiful bubbles), you do not need vodka, soda, mineral water.

Three pillars on which this dish rests are thin dough, juicy filling, a large amount of fat for frying. If these conditions are met, then the rest of the details (the amount of filling, spices, additives to the dough or minced meat) can be brought closer to the ideal by trial (and not necessarily errors). If you make a mistake in the main thing, then the details will not help to correct the situation.