How to make pastry dough recipe. Pasties with meat - a very successful crispy dough with bubbles on a different basis

Fast food has been criticized by many articles and scientific publications. Nevertheless, there are not fewer fast food visitors, and various harmful goodies linger on store shelves for a short time. To pamper your home with delicious chebureks, it is not necessary to go to the market, you can safely make them yourself. Cooked according to a good recipe, they will not only become tastier, but even more useful than ready-made options.

How to make pasties at home, recipes for delicious fillings and crispy dough are presented in our article. In addition to the usual stuffing, you can also use quite original filling options that guests and family will definitely like. Using our tips, it is easy to surprise loved ones with an unusual taste.

There are many successful recipes for airy crispy dough for frying. The yeast version is not very suitable here, because one of the features of pasties with meat will be a thin layer of dough. Kefir, vodka or ordinary water is taken as the basis. Various versions of a suitable test are presented below.

Choux pastry for chebureks

This is the most commonly used option. Everything you need is always at hand in any kitchen, and the addition of alcohol makes the dough crispy, as well as incredibly elastic. How to cook dough for chebureks in a "custard" way is described below.

Required Ingredients:

• half a liter of water;
• sunflower oil - 3 tablespoons;
• vodka - 2 tablespoons;
• flour - 6 glasses;
• salt - 1 tsp

How to cook:

1. Boil water, add salt and butter.
2. Pour flour into boiling water in a thin stream, constantly stirring so that there are no lumps.
3. Add vodka.
4. Cool slightly to a comfortable temperature, and then knead on the table.
5. Leave to "stand" for at least half an hour, after which the dough is ready to use.

The dough prepared according to this recipe turns out to be incredibly crispy, and tastes like a “classic” recipe for chebureks like in cheburek. By the way, sugar is not indicated in the recipe, but many housewives add it solely to give the finished pies a golden color, because when frying it crystallizes and “colors” the dough more evenly. For comparison, you can try to prepare the dough in different ways.

Dough for chebureks on kefir

Dairy products are also used as the main ingredient. Ideal for kefir or whey. Pasties on kefir are more magnificent and juicier than on ordinary water. Whey is also a great option for such a dish, only you need to cool it enough beforehand, so the dough will turn out to be more elastic, and therefore more obedient.

Required Ingredients:

• kefir - 0.5 l;
• one egg;
• flour - 1 kg;
• salt - 1 tsp

How to cook:

1. Salt kefir with egg, mix well.
2. Sift flour, knead elastic dough.
3. Leave to "rest" for about half an hour.

You can form pasties not only in the usual semicircle. There are options when round cakes are made from two circles, with pinched edges according to the technology described above. You can also purchase a ready-made form for chebureks, but those made with your own hands look much more attractive.

Dough for chebureks with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the frying dough, then it becomes crispy and airy. Alcohol replaces the baking powder or soda, without "raising" the dough too much, so it rolls out perfectly even in a thin layer. The recipe below is perfect for creating a crispy base with a very interesting structure.

Required Ingredients:

• water (very cold) - 150 ml;
• vodka - 1 tsp;
• flour - 0.5 kg;
• butter - 80 g;
• salt - 1 tsp

How to cook:

1. Mix flour with salt.
2. Pour in water, quickly knead a thin dough.
3. Add melted butter and vodka.
4. Finally knead the dough.
5. Leave for about half an hour, after which it is considered ready.

The dough for pasties, as in pasties, is obtained by adding mineral water instead of ordinary water. While the dough is resting, you can start preparing the filling. The best place to "rest" would be a non-hot window sill, although some housewives put the dough in the refrigerator. Heat is only needed to raise the yeast dough, so it would be inappropriate here.

Delicious stuffing for chebureks

When the dough is already settling, it's time to start filling. Traditionally, cheburek recipes involve the use of minced meat. However, they can be cooked with other fillings, as well as come up with your own options. To make pasties like in pasties, you must also take into account the basic secrets of successful cooking. Some important nuances are described further in our article.

Secrets of delicious filling:

• Minced meat can be used ready-made, but it is better to make a suitable option yourself, using low-fat tenderloin of pork and beef in equal proportions.
• Particular attention should be paid to the preparation of the onion. To do this, do not twist it along with the meat. The best option is to grind separately before cooking minced meat.
• Onion gruel must be salted before use, and then left for 10-15 minutes so that juice appears. Adding onions to minced meat is necessary at the very least. Only in this way the filling will turn out juicy and fragrant.
• The consistency of the filling should be slightly viscous, but not runny. To get the necessary structure, you can slightly dilute the minced meat for chebureks with water, and also add vegetable oil.
• For a spicy taste, you can also add a finely chopped onion in addition to the one that is already there.
• Spices for the filling are selected individually, usually it is salt, black pepper, but you can use any you wish.
• If desired, you can put a small piece of butter inside each cheburek, so it will be juicier.

It is necessary to fry chebureks in a large amount of oil, but if you plan to cook a large portion, it is better to take care of the timely oil change in order to exclude harmful components. After frying, be sure to let the oil drain, otherwise the dish will be too high-calorie and fatty.

Recipe for pasties with meat at home

Having dealt with the preparation of dough and filling in detail, you can proceed to the main process - the formation of pies. You can make pasties with the whole family, which is just a great idea for spending time together. The rest of a large portion can simply be frozen in the refrigerator and fried later. Before that, you can simply leave them until defrosted, or you can lightly sprinkle with water and fry frozen. At the same time, it is necessary to control the degree of readiness of the filling, if we are talking about minced meat.

If the recipe used a ready-made filling, the main thing will be to fry the dough well.

How to cook pasties:

1. You will need: saucer, rolling pin, some flour, knife and fork.
2. Roll out the dough as thinly as possible. It is better to cut off a little bit from the main mass than to use the whole piece at once.
3. Attach an inverted saucer to the dough and cut off a blank for one cheburek along its borders. It is very convenient to use the lid of a small saucepan for these purposes.
4. Spread the filling on one half of the circle, leaving enough space around the edges.
5. Cover the filling with the other half of the dough and seal the edges.
6. Using a fork, carefully fasten the edge, forming characteristic grooves, as in the photo.
7. Slap the cheburek a little on top to make it flat - this way the minced meat is guaranteed to be completely fried.
8. Fry pasties in vegetable oil on both sides until golden brown.
9. Before serving, it is advisable to allow excess oil to drain.

It is better to fry in a pan with high walls or use a pan with a thick bottom. You need to pour a lot of oil so that they are fried on all sides. It is best served hot, but it is also a great dish when cold.

Cooking original homemade chebureks

Despite the fact that this is a traditional meat dish, other ingredients can be used for the filling. Delicious crispy dough for chebureks goes well with mushrooms, cheese, cabbage and potatoes. You can use your own version of the filling, and some interesting ideas for this are given below.

Recipe for chebureks with cheese

The addition of this ingredient will give any dish an extra taste and texture, because the cheese melts easily and “fastens” the rest of the ingredients together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required Ingredients:

• dough for chebureks on water, kefir or according to any other recipe;
• hard cheese;
• ham (you can take boiled sausage);
• greens (any to taste);
• spices and garlic.

How to cook:

1. Grate the cheese, cut the sausage or ham into pieces, finely chop the greens.
2. Roll out the dough and make blanks.
3. For the filling, mix together the cheese, sausage, herbs, spices and chopped garlic.
4. Form pasties and fry in oil.

A characteristic feature of chebureks will also be the presence of juice inside, so they must be eaten very carefully so as not to stain clothes.

Recipe with mushrooms

The variant with wild mushrooms differs in excellent taste. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. Dried mushrooms must be poured with water before cooking and left to swell, and fresh mushrooms should be cleaned and washed. You can add pickled and salted mushrooms, as well as "homemade" oyster mushrooms and champignons, previously marinated in soy sauce.

Required Ingredients:

• pastry dough;
• mushrooms - 0.5 kg;
• onions - 2-3 pcs.;
• cream or sour cream - 200 gr;
• two eggs;
• butter and vegetable oil;
• greens (any to taste);
• spices.

How to cook:

1. Finely chop the onion and fry in butter.
2. Boil the mushrooms, cut into strips and add to the onion.
3. After the onion is ready, add sour cream (cream) and simmer under a closed lid.
4. Add spices and salt to the eggs, beat and add to the pan.
5. Cool the finished filling and use to make chebureks.

A great option for serving with sour cream or cream sauce.

Recipe with fish stuffing

A rather interesting option is obtained using fish filling. To do this, you can use ready-made minced meat or fish fillet fried with vegetables. An original and simple option is to use canned sardine, to which add an egg or sour cream so that the mixture is not so thick.

You can also use river fish, just make sure there are no bones. It will be very easy to surprise guests with such pasties, especially if you serve them to the table without first informing about the composition.

Recipe with mashed potatoes

In addition to the usual version of mashed potatoes with herbs, you can also use a slightly modified filling.

What can be added to mashed potatoes:

• Fried onions and carrots.
• Grated cheese.
• Minced meat or finely chopped sausage.
• Beaten egg and spices.

The filling must be kept in a sufficiently viscous consistency so that it can be comfortably distributed over the dough.

The difference from the usual pies will be a rather thin dough for pasties with vodka. This guarantees a crispy crust and the preservation of an unusually juicy filling. For lovers of kulebyaki, this will be a pleasant surprise, because this option tastes just as good.

Required Ingredients:

• pastry dough;
• a small head of cabbage;
• onions - 2-3 pcs.;
• medium carrot - 2 pcs.;
• a little tomato paste;
• vegetable oil;
• spices.

How to cook:

1. Chop the cabbage, grate the carrots, finely chop the onion.
2. Fry vegetables in vegetable oil.
3. Add tomato paste diluted with water.
4. Leave to simmer covered until done.
5. Add salt and spices.
6. Before cooking, the filling must be slightly cooled.

Pasties can also be formed in other ways, for example, by slightly bending the edges in the shape of the petals. By turning on your imagination and using improvised means, you can get really interesting options and even create your own unique composition.

Chebureks at home are a great option for a quick and satisfying meal.

Using various recipes and experimenting with ingredients, you can cook this wonderful muffin. Delicious dough for chebureks is prepared very quickly and with a minimum amount of ingredients, and for the filling you can use not only the usual version with minced meat. Using the simple recipes collected in our article, you can always pamper your family. Instructions on how to cook pasties, variations on the theme of a variety of fillings and dough will help you with this.

For the first time pasties were cooked by the Crimean Tatars, it is this people that is considered the creator of such a hearty and tasty dish. But pasties did not remain exclusively in the national cuisine of the Tatars, but spread with extraordinary speed to many Mongolian, Caucasian and Turkic peoples.

Now pasties are a favorite dish of both adults and children of the Slavic peoples. In Ukraine, in every city there are not only small stalls with pasties, but also entire restaurants that serve many types of pasties with different fillings.

What is this - cheburek?

Cheburek is a pie made of unleavened thin dough stuffed with meat, to which various spices are added, fried in vegetable oil.

The traditional recipe used minced meat or finely minced meat as a filling, but modern cooking technologies have changed and supplemented in accordance with different tastes. Now potatoes, cheese, mushrooms, eggs with onions, rice and even cabbage are added to pasties.

It is believed that pasties at home are very difficult to cook on their own, but this is not so. One has only to choose a recipe to taste, decide on the filling, know a few culinary tricks and go to battle!

Cooking is similar to the principle of dumplings - raw meat is placed in a cheburek before cooking, and not pre-cooked, such as in pies or dumplings.

The cheburek is fried in a large layer of hot oil in a deep frying pan. That is why some people are afraid to buy pasties in the street food format - because there are fears that they use the same oil several times. In such cases, we advise you to choose cafes with good reviews and restaurants for tasting such a delicious dish.

Recipes for making dough for pasties - tricks and subtleties

Cooking chebureks is a quick and easy process, but first of all, you need to find exactly the recipe that you and your family will like.

What will be the minced meat - from beef, pork or lamb? How about a cheese topping? We advise you to try everything and you will find your favorite cheburek.

Traditional dough on the water

Delicious and crispy dough for chebureks is easy to prepare. For classic pasties, you will need a minimum of ingredients:

• 2 cups of flour
• 1 cup boiling water
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Let's analyze the recipe for this test step by step:

1. Take a glass of boiling water and add oil to it.
2. Mix flour and salt in a large bowl, mix.
3. Continuing to stir, pour in the mixture of boiling water and oil. The resulting dough must be kneaded and formed into a ball. Don't be alarmed if it's a bit runny and sticky.
4. Leave it for a while, then add some more flour. Then it will turn out soft and elastic. Let it sit for a couple of hours.

Delicious pastry dough is ready!

Dough for chebureks with vodka

Don't be scared! The dish will not turn out alcoholic :)

You will need very little vodka, and the dough with its addition turns out to be crispy and bubbly - just like in restaurants.

Ingredients:

• 4 cups flour
• A little over 300 milliliters of water
• 1 egg
• 2 tablespoons vegetable oil
• 1 tablespoon vodka
• Half a teaspoon of salt

Step by step vodka dough recipe:

Dough for chebureks with beer

As you have already noticed, housewives often add alcohol to their cooking, and this is no coincidence. Alcohols and yeast, which are in alcoholic beverages, perfectly contribute to the splendor and tenderness of the dough, and various tinctures, liqueurs and cognacs add new flavors and aromas to desserts and other dishes.

Ingredients:

• 1 egg
• 1 glass of beer
• Flour - there are no exact proportions, the dough should not be sticky
• Salt to taste

Step by step cooking instructions:

1. First, beat the egg with salt and add beer to it. Mix thoroughly until smooth.
2. Add flour little by little and mix until there are no lumps. Flour should be added until the dough begins to knead well and does not stick to your hands.
3. When the dough is ready, wrap it with cling film and leave it on the table in a bowl for an hour. Do not put in the refrigerator, the dough should come up a little at room temperature.

Simple recipes for minced meat for chebureks

Classic minced lamb

When chebureks only appeared and became popular in our country, they were prepared from lamb. Let's also learn this recipe, but if desired, beef and pork are suitable for minced meat.

Ingredients

• 1 kg minced meat
• 4 bulbs
• Half glass of water
• Salt and pepper to taste

Cooking progress:

1. For the preparation of minced meat, it is best to take fresh, not frozen meat. Twist it in a meat grinder, adding salt and pepper.
2. Finely chop the onion, but do not twist in a meat grinder. In classic chebureks, it should be felt.
3. Stir, add half a glass of ice water. Then the meat will become more juicy.

Mince is ready!

Minced beef and pork

Modern housewives choose a mixture of beef and pork in equal proportions as a filling. The taste will pleasantly surprise you!

Ingredients:

• 350 grams of beef
• 350 grams of pork
• 4 bulbs
• Salt pepper - to taste
• fresh greens
• 70 grams of kefir

So, let's start cooking:

1. Take fresh meat, twist it in a meat grinder. Salt and pepper.
2. A little kefir should be added to the minced meat - this will make it more juicy and soft.
3. Everything should be thoroughly mixed, and the minced meat is ready.

Bon appetit!

Recipe for pasties on kefir

Such a dough will help ready and cooled chebureks to maintain their juiciness for a long time.

Ingredients:

• 1 glass of kefir
• 1 egg
• Salt, pepper to taste
• Wheat flour

Cooking progress:

1. Take a bowl. Mix eggs, salt and kefir in it. Whip it all up with a fork until smooth.
2. Gradually add flour spoon by spoon until the dough becomes thick.
3. Sprinkle the table with flour, put the dough on it and knead it again. It should be medium in consistency so that it does not stick to your hands, but it is not cool either.
4. Let the dough brew for half an hour, but for now, take care of the filling. Prepare minced meat, add finely chopped onion to it, mix.
5. Add a little water or broth, they will make pasties juicy and tender.
6. Divide the dough into ten equal pieces, roll each of them into a thin pancake. Put a spoonful of filling on one half, spread evenly on one side.
7. Cover the filling with the other side of the dough, fasten the edges well so that the filling does not leak out during frying.
8. Fry pasties in hot sunflower oil on both sides until golden brown. Lay out on paper towels to soak up excess oil.

Bon appetit!

Crispy pasties with cheese

For the preparation of pasties with cheese, you should choose hard varieties of spicy cheese or suluguni. Then the dish will not seem insipid to you, because such cheese will add piquancy and viscosity to the dish.

Ingredients:

• 120 milliliters of water
• 1 tablespoon oil
• 150 grams of flour
• Half a teaspoon of salt
• 250 grams of hard cheese or suluguni
• 5 tablespoons sunflower oil for frying

Cooking process:

Lazy pasties - homemade recipe

Lazy chebureks are a great option for all occasions, if time is running out, and guests need to be pleased with something tasty and satisfying. Why "lazy"? The preparation of such chebureks takes 10-20 minutes, since there is no need to prepare the dough. Lavash sheets are used instead.

Ingredients:

• 3 sheets of thin lavash
• 300 grams minced meat
• 120 grams of onion
• 50 milliliters of water
• 1 egg
• Sunflower oil for frying
• Salt, pepper - to taste

Cooking progress:

1. Take sheets of pita bread and cut it into even squares.
2. Finely chop the onion and add to the minced meat.
3. The preparation for the filling should be salted, pepper, add water and mix thoroughly.
4. Whisk the egg in a separate small bowl.
5. Spread the minced meat in a thin layer diagonally on one half of the pita square. Grease its edge with an egg, roll up the pita bread and fasten the edges with your fingers.
6. Heat a frying pan, pour oil on it and bring to a boil. Fry pasties on both sides until golden brown.
7. If you notice that after cooking, more oil remains on the pasties than you would like - put them on a paper towel, it will absorb excess fat.

Bon appetit!

Recipe for chebureks with potatoes

Minced meat or cheese are not the only possible toppings for this oriental dish. We suggest you try to cook fragrant and satisfying chebureks with potatoes at home.

For this you will need:

• 40 grams of margarine
• 3-4 potatoes
• 50 milliliters of milk
• 130 milliliters of water
• 2 cups of flour
• Vegetable oil for frying
• Salt, sugar to taste

Cooking progress:

1. Take a potato, wash it thoroughly and peel it. Put to boil over low heat, after salting the water.
2. For the dough, take a deep bowl in which it will be convenient to mix all the ingredients. Pour water into it, gradually adding salt and sugar.
3. Next, add a third of the volume of flour declared in the ingredients, mix until smooth.
4. Melt the margarine in a water bath and add to the water-flour mixture. Keep stirring.
5. Add the rest of the flour. Knead the dough. If it turns out liquid, add more flour.
6. The potatoes should have been cooked by now. Make a puree out of it by adding some milk.
7. Divide the dough into even pieces and roll into thin circles.
8. Put the filling on one half, distribute it diagonally across the entire plane. Fold the dough in half and fasten well. It is very important to fasten pasties well so that the filling does not leak out during frying. Use the tines of a fork to be sure.
9. Heat up a frying pan, pour oil into it and put pasties. They need to be fried on both sides until golden brown.

Bon appetit!

Share your results of cooking chebureks according to our recipes in the comments below!

You may also like other recipes on our website:

Photo at the request of Google and Yandex

1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR

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

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

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

◘ USEFUL TIPS ◘

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

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

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

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

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

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

4. COOKING DOUGH ON MILK

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

For work we need:

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

How to make milk dough:

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

5. HOW TO MAKE DOUGH FOR CHEBUREKS WITH VODKA CORRECTLY

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

Ingredients:

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

Cheburek dough on vodka:

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

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

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

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

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

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

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

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

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

Recipe for kefir

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

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

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

Choux pastry for chebureks

Crispy choux pastry dough does not include eggs.

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

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

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

Cooking on mineral water with bubbles

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

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

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

Puff pastry

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

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

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

egg dough recipe

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

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

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

Dough with vodka - like in cheburechnaya

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

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

To prepare a delicious dough for pasties, it is best to use the custard method. To do this, salt and oil are added to boiling water, then flour and everything is quickly mixed. Other ingredients are introduced into the chilled mass, for example, chicken eggs. The dough is soft and easy to roll out.

The five most commonly used ingredients in cheburek dough recipes are:

Crispy cheburek dough? There is a solution!

Adding a small amount of vodka to the dough recipe for chebureks will turn it into a crispy and tender base for baking. Vodka, reacting with boiling oil, creates the very crispy crust for which this dish is so loved. And nothing prevents making this dough for chebureks also custard. If you need to prepare it for the future, it is advisable to store it in the refrigerator for no longer than two days.

Where else can you use pastry dough?

If the minced meat is over, and the pastry dough is left in excess, you can stick small flat cakes out of it and fry in oil without filling. Or quickly build a very tasty cheese filling with tomatoes. She may like it so much that the classic pasties will be forgotten. The test recipe can be anything. You can stick cakes to the size of the pan, but do not make them too thick.

Adviсe :

• instead of vodka, alcohol diluted with water in a ratio of 1: 1 can be added to the dough
• chebureks are delicious when hot, so fry them by the number of servings so that you can eat them right away
• make sure that no water gets into the frying oil, otherwise it will begin to crack and splash

If you want to cook a delicious and simple dough for chebureks - recipes from 1000.menu will help.