How to cook delicious pasties. Homemade pasties with meat

According to one version, Russians learned how to cook pasties from the Crimean Tatars after the Russo-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct chebureks and tasty chebureks are hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. Cooking chebureks is associated with Caucasian or Central Asian chefs and seems to be a difficult task. But cooking pasties at home should not scare you. You can also cook excellent homemade chebureks. In principle, ordinary meat pies are very similar to pasties, the recipe for this Asian pie differs primarily in the original dough recipe. It is not difficult to cook pasties at home, the main thing is to know good recipes for pasties. We offer you homemade chebureks, a recipe for chebureks with cheese, a recipe for dough for chebureks. And of course, the recipe for pasties with meat, a photo of these ready-made pasties makes saliva flow even for a well-fed person. In general, it has been noticed that in the case of pasties, the recipe with a photo has magical properties - it makes you think only about pasties.

Cooking dough for chebureks is a very important moment. If you want to know how to make chebureks, you must learn well how to make cheburek dough. So, remember, if you are going to make pasties, the dough recipe does not contain yeast. Usually they knead the dough for chebureks in water, but you can also make dough for chebureks in milk. There are pasties on beer, pasties on kefir, they even prepare custard dough for pasties. The dough for chebureks is tasty if you add a little vodka to it. The dough for pasties with vodka is more crispy. In principle, for the same purpose, they make dough for pasties on beer, dough for pasties on kefir. You can save time and make dough for chebureks in a bread machine, you will get delicious chebureks from custard dough. Well, for lovers of gourmet cuisine - pasties from puff pastry, also very tasty pasties. The recipe with puff pastry resembles a dish close to chebureks - burek, or meat pie.

This concludes our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for pasties is usually meat, and pasties with meat are the most familiar to us. Minced meat for chebureks can be prepared from any meat, always with onions. A delicious recipe for pasties with meat, in which dill is also put in minced meat. However pasties recipe can use other fillings, for example, there are pasties with cheese, pasties with potatoes and other lean pasties. The recipe for making them is the same.

Finally, we conclude our article on how to make chebureks with a description of the last step in making chebureks. There are two main ways to fry chebureks. The first is deep-fried, i.e. when the hot oil completely covers the cheburek, the second - with a small amount of oil, which fries the chebureks on one side.

So you know how to make pastry dough and how to cook pasties. This recipe will not leave indifferent any member of your family. We hope you will soon write to us how to make pasties according to your recipe. So we are waiting for your pasties. A recipe with a photo will help other home cooks do everything right.

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 oil.
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.

Chebureks came to our cuisine from the Crimean Tatars and in their original form were pies made of thin unleavened dough, mixed with water, stuffed with minced meat. Pasties were fried necessarily in animal fat. However, as a result of culinary experiments, the basic recipe for chebureks has undergone changes, and now they are cooked with kefir, milk or yeast dough, and not only minced meat, but also vegetables and cheese are used as fillings.

How to cook pasties

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

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

How to cook pastry dough at home

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

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

The most inappropriate dough for chebureks is yeast, since such pies cannot be made crispy and thin. Their only advantage is the incomparable sweet and sour aroma of yeast baked goods. The dough for yeast pasties is kneaded with water, salt, sugar, vegetable oil and flour, after which it is infused for an hour, then it needs to be kneaded a little more to make it less fluffy.

Cooking stuffing for chebureks at home

The correct filling for is not traditional minced meat, but minced meat, for which Asian chefs use sharp knives to grind, cutting pieces of meat crosswise. You can skip the meat and through a meat grinder with large holes. A lot of finely chopped onions and herbs, salt, pepper and other spices are also put in the filling. Some chefs recommend putting minced meat and onions in equal parts to make the filling more tender and tasty. For juiciness, fat tail mutton fat is added to the meat, especially when it comes to beef, although water, broth, sour cream, kefir or peeled tomatoes can be used instead of fat - one tomato is enough for 0.5 kg of minced meat. A slice of cheese is sometimes added to the minced meat, although the filling may consist of only one cheese, potatoes, cottage cheese, vegetables, mushrooms or fish. By the way, the amount of filling should correspond to the amount of dough, then the pasties will turn out perfect.

Sculpt and fry chebureks

After the dough has risen, it must be divided into pieces the size of a tennis ball and each of them is very thinly rolled into a circle. The thickness of the blank for the pie should be no more than 4 mm, but no less, since too thin sections of the dough can tear during frying and the cheburek will lose its juiciness.

The filling is placed in the middle of the mug, after which the cheburek is folded in half, and its edges are well fastened, for which Asian housewives walk along the edges with a rolling pin. Then they cut off the excess dough with a knife or use a special wheel for curly cutting.

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

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

Cooking delicious pasties: secrets and tricks

Some people think that the filling should be fried beforehand so that the chebureks do not turn out raw, but this should not be done, as heat treatment changes the taste of the products. If appetizing juice does not stand out from the meat during frying, soaking the dough and making it juicy and tasty, then the resulting dish can hardly be called chebureks. So, put less stuffing and fry pasties in a large amount of vegetable or ghee so that they float in it and do not touch the bottom. It usually takes 5 minutes to cook one cheburek so that the meat filling is well fried and the dough is crispy.

Do you know how to get mouth-watering bubbles on the surface of pasties? Water the products during frying with boiling oil from the pan, but not very intensively, otherwise they will burst. And to make the finished chebureks look brighter and more attractive, add a little beer or sugar to the dough. By the way, the optimal combination of products for pasties from unleavened dough is 350 ml of water and a pinch of salt per 1 kg of flour, you can add vodka to it to get a crispy dough.

Sometimes pasties are made not from solid dough, but from sausages rolled into snails. In this case, the dough turns out to be layered and bubbly, and chebureks are called chir-chir.

Step by step recipe for pasties

To prepare chebureks according to this recipe, it is recommended to take minced chicken, since with it the dish turns out not so fatty and heavy for the stomach.

Ingredients: for the dough: chicken eggs - 1 pc., vegetable oil - 8 tbsp. l., salt - 1 tsp, sugar - 1 tsp, vodka - 1 tsp, water - 300 ml, wheat flour - 600 g. For the filling: minced chicken - 1 kg, onion - 2 pieces, salt and pepper to taste.

Cooking method:

1. Mix salt, sugar, vegetable oil, egg and grind until smooth.

2. Pour water and vodka into the mixture.

3. Add flour and knead a homogeneous dough.

4. Knead the dough on the board until it becomes elastic and elastic.

5. Wrap the dough in cling film and leave for half an hour.

6. Finely chop the onion for the filling.

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

8. Roll out the dough into a thin layer.

9. Cut out small circles with a glass.

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

11. Fill a deep frying pan with vegetable oil, heat it well and lay out the pies. Fry them for 2 minutes on each side.

Place the pasties on a wire rack to remove excess fat. Cover them with a lid to keep them soft. Serve delicious and juicy pies with sour cream and herbs.

Chebureki with cheese

According to this recipe, very tender and fragrant chebureks are obtained, similar to Georgian khachapuri. Prepare the dough from 250 ml of sparkling water, 1 tsp. salt, 1 tsp. sugar and 640 g flour. Knead the dough well, wrap in cling film and leave for 40-60 minutes. For the filling, grind on a coarse grater 150 g of any hard cheese, such as Dutch and Maasdam, cut into thin strips 150 g of soft cheese - Adyghe, mozzarella, suluguni or cheese. Mix soft and hard cheese, add chopped herbs and spices if desired, and salt is not necessary, because the cheese is already salty.

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

Chebureki with pumpkin

To prepare these soft and very tender chebureks, you will need a yeast-free dough, for which mix 20 g of yeast with a little sugar and water, and then leave for 15 minutes to ferment. Next, pour a glass of water or milk into this mixture, a pinch of salt to taste and 300 g of flour. Knead the dough well, cover it and put it in a warm place.

For the filling, chop 700 g of unsweetened pumpkin on a coarse grater, fry 3 finely chopped onions in vegetable oil, add the pumpkin, salt, pepper and simmer for 15 minutes. Blind pasties and fry them in a large amount of oil. This is a great snack for a lean and vegetarian table.

Chebureks with potatoes and mushrooms

Make a dough out of 2 cups of flour and a cup of hot water with 0.5 tbsp dissolved in it. l. salt, kneading the dough well with your hands until smooth and elastic. Cover it with a napkin or towel, and at this time take care of the filling.

Boil 6 potatoes, mash them well, and then finely chop the onion and fry it in vegetable oil. Add 0.5 kg of any mushrooms to the onion in the pan and fry until cooked with salt, pepper and herbs, which is better to add at the very end, when the mushrooms are ready. Mix onions and mushrooms with potatoes, roll out thin circles from the dough, lay out the filling and make chebureks. Fry delicious pies in oil and call the household to the table!

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

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

They were the “yummy” of our childhood. Now pasties have been replaced by fast food, which is already literally at every turn. But can he surpass this juicy meat filling wrapped in thin and crispy dough?

They come with various fillings, but the most popular is meat or minced meat. They rarely come with potatoes, cabbage, cottage cheese, and even sweet ones. It's strange, but it happens. That is, in fact, the dough is used as a regular pie.

Chebureks are also good because they do not have to be eaten hot, they are very tasty and cold, and even on the second day. But for those who have never eaten them before, we strongly recommend trying the first cheburek directly and deep-fried. This is an indescribable taste and aroma! When you try them in this form, you will not be able to refuse cold pasties.

We invite you today to prepare five different versions of the dough and give you time to decide which filling you want more. A lot of tips and secrets are guaranteed from us today!

To prepare the dough, you need the most common ingredients that can really be found in every home. Basically it is salt, flour, vegetable oil and water. It seems there is no need to explain how exactly to choose these products, right?

But eggs are the product that will be needed in four out of five recipes, and you can really write a couple of words about it. Choose eggs - just spit. This is exactly what many buyers think, but do not even suspect that they have already eaten spoiled eggs more than once just because they did not even try to choose fresh ones. How to find them?

1. First of all, try to shake the eggs near your ear before buying them. They should not make any sounds. If there is still a dull sound, it means that the product has been standing for a long time and managed to gain oxygen. In addition, it is likely that the yolk has already come off its walls;
2. The next way to buy fresh eggs is in a cardboard box. This is how eggs are often sold, and in this case, the expiration date for their sale is indicated on the box. Choose the freshest and remember that eggs have another two to three days after the deadline;
3. The next method for purchased eggs is to draw a deep container of water and lower each egg in turn. The lower it lies, the fresher it is.

Now you can start preparing the dough. Think about the stuffing. Whatever tastes best to you, add it. But we told you a couple of secrets about her. Read below.

Classic dough for chebureks

Cooking time

calories per 100 grams

Everyone loves and knows the classics, therefore such recipes simply must exist. Moreover, their existence must be supported. Read and wind on your mustache!

Tip: To cool the dough faster, you can put it in the refrigerator. If chebureks are cooked in winter, you can remove the bowl with it on the windowsill outside the window.

No less popular option and, probably, we can say that it is very close to the classics. Just one ingredient more, but it turns out a completely different dough and, as a result, other pasties. There are no words, you have to try!

How long is 45 minutes.

What is the calorie content - 344 calories.

How to cook:

1. Pour water into a saucepan, add oil and salt to it, mix and put on gas;
2. Bring to a boil and add half the flour, mix thoroughly so that the dough comes together, and a test crust forms at the bottom of the saucepan;
3. Remove from heat and allow the mass to cool slightly;
4. Beat in the egg and bring the ingredients to uniformity with a spatula;
5. Then add the rest of the flour in several stages until you get a homogeneous and smooth dough that can be collected into a ball;
6. Cover and set aside while stuffing is preparing, then use as directed.

Tip: if you are short on time, you can add all the flour at once in the first step, and then only bring the consistency with a raw egg.

Egg dough with vodka for chebureks

It is believed that if a lot of eggs are added to the dough, then it becomes very tender. The same goes for vodka. So here we get a whole bomb of tenderness, the list of components will also include eggs in the amount of four pieces and even vodka! Try it immediately!

How long is 50 minutes.

What is the calorie content - 337 calories.

How to cook:

1. Heat water, add salt to it and dissolve it completely;
2. Add eggs, bring to homogeneity;
3. Then pour in vodka and mix;
4. Now gradually, in parts, add flour, passing through a sieve;
5. Pour the oil into a saucepan or saucepan and bring to a boil on the stove;
6. Pour hot oil into the dough, mix until smooth and thick, set aside;
7. Then cover, remove for thirty minutes and after that start working with it.

Tip: Don't be alarmed if the dough is tight. After cooling in the refrigerator, it will shrink even more. But it is precisely this consistency of the dough that will make pasties tender.

Do not worry that they will turn out to be alcoholic. As you know, alcohol evaporates during heat treatment and all the most useful remains, so even children can and should be offered chebureks!

How long is 40 minutes.

What is the calorie content - 213 calories.

How to cook:

1. Break the egg into a bowl, add salt to it and beat it a little;
2. Add beer and stir;
3. Then partly put flour through a sieve, kneading the dough;
4. When the mass becomes homogeneous, cover it and let it rest for half an hour.

Tip: You can use dark beer instead of light beer.

The name itself already speaks of the tenderness of the future result. Soft and healthy cottage cheese will turn the dough into the same tender and tasty taste. You should try it too and it's a must!

How much time is 1 hour and 35 minutes.

What is the calorie content - 252 calories.

How to cook:

1. First of all, cottage cheese must be put through a sieve so that it becomes homogeneous and large breasts do not come across in the dough;
2. Add soda to it, mix and set aside for ten minutes;
3. During this time, beat the eggs in a light foam, adding a little salt to them;
4. Mix both masses and bring them to a homogeneous consistency;
5. Start pouring flour in parts (you can fifty grams) through a sieve;
6. After each addition, be sure to mix the components together;
7. Roll up a ball, wrap it in cling film and refrigerate for at least one hour, preferably longer;
8. When you see fit, take out the dough and start working with it.

Tip: in this recipe, you can use cottage cheese of absolutely any fat content.

1. If you want really crispy and at the same time tender chebureks, be sure to add vodka to the dough. At least a couple of drops. This will have a good effect on the dough and on the result. You will be more than satisfied;
2. To get really ruddy and crispy chebureks, they must be fried in a huge amount of oil. That is, not so that it covers the bottom, but so that the whole cheburek goes under the oil. So we recommend deep-frying them;
3. The dough must be put in the refrigerator so that all the components are even better connected. This is a mandatory item in the preparation of any pastry dough;
4. To make the filling really juicy, you need to add some kind of liquid to its composition. It can be plain water, broth or even sour cream. The consistency of the filling should be like a thin puree. Also, for juiciness, onions, fat or lard are added to the filling;
5. It is very important to carefully close the chebureks, otherwise the liquid will flow out, combine with the oil and an explosion of spray will result. This can not only stain the stove, but also burn your hands;
6. For those who crave hot chebureks with those very pimples, as in mouth-watering photographs, we have a special secret. Chebureks just need to be poured with oil while they are fried from below. But here it is important to know the golden mean, because if you overdo it, the cheburek will burst;
7. Before sending chebureks into oil, they must be cleaned of flour with a special brush. In this case, flour will not get into the oil, and it will remain light and usable for a long time;
8. If you don’t like onions, we suggest chopping them for the filling with a grater or smashing them in a blender to a puree state. But here it is very careful, as a lot of juice will stand out from the root crop and not only the strongest cook will cry, but also relatives in the next room. Not the most pleasant task, unfortunately;
9. Put the finished “patties” on a wire rack or paper towels to remove excess oil. If put immediately on a plate, then a lot of oil will gather at the bottom;
10. For a beautiful and ruddy color, you can add a little sugar to the dough. The same role can be played by any beer in the dough;
11. Real chefs believe that the proportion of dough, onions and meat should be absolutely equal. That is, 30 grams of meat, 30 grams of onion and 30 grams of dough. It turns out tasty, juicy and rich! Still, with such and such a filling;
12. Another good way to make chebureks juicy inside is to add a peeled tomato directly to the meat. One tomato per pound of meat will be enough.

Chebureks are loved by everyone and they are simply incredibly tasty. Probably, there will not be a person who would refuse the supplement. Unfortunately, they are not quite presentable to serve for a holiday, but on a weekday it is quite possible to treat guests to them, and at the same time yourself!

Homemade chebureks will always taste better than store-bought ones. I tried a lot of cooking options for pasties with meat, but I always got the most successful recipe from dough on water. Yes, yes, I used the most ordinary water. Many cook chebureks at home with kefir, milk, whey, or even mineral water.

I once tried to cook custard dough for chebureks. And I settled on this recipe. Homemade chebureks turned out soft with a thin crispy crust. And the edges of the pies did not dry out at all during frying.

I used minced pork, but you can cook from home (combine pork and ground beef in a ratio of 1 to 1).

Then they turn out juicy, and if you want homemade pasties fried in a pan to be juicier, then do not spare vegetable oil when frying and you can add a little water to the finished minced meat. You can also dilute with meat or vegetable broth. Write down the most successful recipe for homemade chebureks, it will definitely come in handy.

Chebureks with meat: a delicious homemade recipe for choux pastry

These crispy and delicious chebureks are easy to cook on your own at home. After all, homemade meat pies are more aromatic and juicier than store-bought chebureks.

Cooked at home according to this recipe, pasties are thin and crispy, and the filling is very juicy. Try to cook and this dish will become the most favorite in your family.

For the test you will need:

• drinking water (boiling water) - 250 ml;
• white flour - 700 g;
• oil - 40 g;
• fine salt - 10 g.
• For the meat filling, take: minced meat (pork) - 600 - 700 g;
• onion (head) - 3 pieces;
• pepper - 12 tsp;
• fine salt - 30 g;
• water (slightly warm) - 250 ml.

How to cook pasties with meat in a pan - a step by step recipe with a photo:

First of all, we prepare the dough for chebureks. Pour 250 grams of sifted flour into a bowl. Pour the oil into a glass with boiling water and pour out the salt. Stir until all the salt dissolves. Pour boiling water into the prepared flour and stir with a spoon.

Boiling water must be cool, this is important when preparing custard dough.

Let's start preparing the meat filling. To get an excellent onion-flavoured broth, cut it into small cubes, and do not twist it through a meat grinder.

Put the onion in the minced meat, sprinkle with pepper and salt. We mix the resulting mass and pour in warm water so that the filling becomes viscous. Minced meat for chebureks is ready.

Cut off a piece of dough and roll out a thin cake with a rolling pin. With a saucer, cut out circles of the desired shape.

Place minced meat on one side of the cake. One tablespoon will suffice. Distribute the meat evenly on one half of the pancake.

We fold the cake in half and fasten the edges first with your fingers, then with a fork.

In a heavy-bottomed pan, fry homemade chebureks in boiling oil on the first side until golden bubbly, about 2 minutes. We throw it on the back side and bring it to readiness.

We put the finished cakes with meat on a napkin so that excess oil is absorbed into it. Then put the fried pasties with meat on a plate, add greens and serve on the dining table.

It turns out hearty with a crispy crust, tender and juicy chebureks, which will be delicious even when cold. As you can see, preparing a delicious dish at home is quite simple.

Of course, the most delicious pasties are obtained with meat filling. But, if there is no meat at hand, then I use potatoes, mushrooms, cheese with herbs or cottage cheese as a filling. Some housewives cook with fish, cabbage or zucchini. Would love to cook!

Video - recipe: pastry dough with bubbles like in pasties