Cooking pasties. How to make pasties at home

Fast food has been criticized by many articles and scientific publications. However, the number of fast food visitors is not decreasing, and various harmful delicacies do not linger on store shelves for long. To pamper your family with delicious pasties, you don’t have to go to the market; you can easily make them yourself. Prepared according to a good recipe, they will not only become tastier, but even healthier than ready-made options.

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

There are many successful recipes for airy, crispy frying dough. The yeast version is not very suitable here, because one of the features of chebureks with meat will be a thin layer of dough. The base is kefir, vodka or plain water. Various versions of the appropriate test are presented below.

Choux pastry for chebureks

This option is most often used. Everything you need is always on hand in any kitchen, and the addition of alcohol makes the dough crispy and also incredibly elastic. How to prepare dough for chebureks using the “choux” method is described below.

Required ingredients:

• half a liter of water;
• sunflower oil - 3 tbsp;
• vodka - 2 tbsp;
• 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, stirring constantly 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 incredibly crispy, and the taste is reminiscent of the “classic” recipe for chebureks as 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 during frying it crystallizes and “colors” the dough more evenly. For comparison, you can try preparing the dough in different ways.

Dough for chebureks with kefir

Fermented milk products are also used as the main ingredient. Kefir or whey are ideal. Pasties made with kefir turn out fluffier and juicier than those made with regular water. Whey is also an excellent option for such a dish, you just need to cool it sufficiently first, so the dough will be more elastic, and therefore more manageable.

Required ingredients:

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

How to cook:

1. Salt the kefir and egg and 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 the edges pinched using the technology described above. You can also purchase a ready-made mold for pasties, but those made by yourself look much more attractive.

Cheburek dough with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the dough for frying, then it becomes crispy and airy. Alcohol replaces baking powder or soda without “raising” the dough too much, so it rolls out perfectly even in a thin layer. The following recipe 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 and quickly knead into 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 chebureks, as in chebureks, is obtained by adding mineral water instead of ordinary water. While the dough is settling, you can start preparing the filling. The best place to “rest” would be a cool window sill, although some housewives put the dough in the refrigerator. The heat is only needed to rise the yeast dough, so it would be inappropriate here.

Delicious filling for chebureks

When the dough has already settled, it’s time to start filling. Traditionally, cheburek recipes involve the use of minced meat. At the same time, they can be prepared with other fillings, as well as come up with your own variations. To make chebureks like in cheburek, you must also take into account the basic secrets of successful preparation. Some important nuances are described further in our article.

Secrets of delicious filling:

• You can use ready-made minced meat, but it is better to make a suitable version yourself, using lean pork and beef in equal proportions.
• Particular attention should be paid to preparing the onions. To do this, do not twist it together with the meat. The best option is to grind it separately before preparing the minced meat.
• Before use, the onion pulp must be salted and then left for 10–15 minutes for the juice to appear. Add onions to the minced meat last. This is the only way the filling will turn out juicy and aromatic.
• The consistency of the filling should be slightly viscous, but not liquid. To obtain the necessary structure, you can slightly dilute the minced pasties with water and also add vegetable oil.
• To add a piquant taste, you can also add finely chopped onion in addition to the one you already have.
• Spices for the filling are selected individually, usually salt and black pepper, but you can use any you wish.
• If you wish, you can put a small piece of butter inside each cheburek, so it will be juicier.

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

Recipe for pasties with meat at home

Having understood in detail the preparation of the dough and filling, you can begin the main process - forming the pies. You can make chebureks with the whole family, which is just a great idea for spending time together. The remainder of a large portion can simply be frozen in the refrigerator and fried later. Before doing this, you can simply leave them until defrosted, or you can lightly sprinkle them with water and fry them frozen. In this case, it is necessary to control the degree of readiness of the filling if we are talking about minced meat.

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

How to cook pasties:

1. You will need: a saucer, a rolling pin, some flour, a knife and a fork.
2. Roll out the dough into as thin a layer as possible. It is better to cut off a little bit from the main mass rather than use the whole piece at once.
3. Place the inverted saucer on the dough and cut off a piece 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 over 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 secure the edge, forming characteristic grooves, as in the photo.
7. Slam the cheburek on top a little so that it turns out flat - this way the minced meat is guaranteed to be completely fried.
8. Fry the 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 frying 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 wonderful dish served cold.

Making original homemade chebureks

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

Recipe for chebureks with cheese

Adding this ingredient will give any dish additional taste and texture, because the cheese melts easily and “holds” the other components together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required ingredients:

• dough for chebureks using water, kefir or 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 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 you need to eat them very carefully so as not to stain your clothes.

Recipe with mushrooms

The version with wild mushrooms has an excellent taste. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. Dried mushrooms must be filled with water before cooking and left until they swell, while fresh mushrooms must be peeled and washed. You can add pickled and salted mushrooms, as well as “homemade” oyster mushrooms and champignons, pre-marinated in soy sauce.

Required ingredients:

• dough for chebureks;
• mushrooms - 0.5 kg;
• onions - 2-3 pcs.;
• cream or sour cream - 200 g;
• 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 with onions.
3. After the onions are 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 it to make pasties.

An excellent option for serving along with sour cream or cream sauce.

Recipe with fish filling

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 sardines, to which you 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 them 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 you add 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 chebureks with vodka. This guarantees a crispy crust and preservation of the unusually juicy filling. For kulebyaki lovers, this will be a pleasant surprise, because this option tastes just as good.

Required ingredients:

• dough for chebureks;
• a small head of cabbage;
• onions - 2-3 pcs.;
• medium carrots - 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. Let the filling cool slightly before cooking.

You can form pasties in other ways, for example, by slightly bending the edges to the shape of the petals. By turning on your imagination and using available tools, you can get really interesting options and even create your own unique composition.

Chebureks at home are an excellent option for a quick and satisfying dish.

Using various recipes and experimenting with ingredients, you can prepare this wonderful pastry. 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 chebureki, variations on the theme of a variety of fillings and dough will help you with this.

They come with a variety of fillings, cheese, potatoes, mushrooms, but still, the most popular is the classic one with meat.

As for the history of this dish, cheburek is considered a traditional dish of the Turkic and Mongolian people. In these countries it is prepared with minced meat or finely chopped meat. Russians are very fond of this dish and prepare it in different interpretations.

The calorie content of this product is relatively high, because per hundred grams of the dish there are 250 kilocalories. On average, in percentage terms, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.

Chebureks are a very filling and tasty food. It is often used for a snack, and the delicate dough given in the recipes below will surprise you with its lightness and pleasant taste.

Pasties with meat - step-by-step photo recipe

This recipe uses minced chicken; with it, the pasties are not as fatty as with minced beef and pork.

You can experiment with the filling and make chebureks not only with meat, but, for example, with cabbage, mushrooms or potatoes.

Cooking time: 2 hours 30 minutes

Quantity: 8 servings

Ingredients

• Eggs: 2 pcs.
• Flour: 600 g
• Salt: 1 tsp.
• Sugar: 1 tsp.
• Vegetable oil: 8 tbsp. l.
• Water: 1.5 tbsp.
• Vodka: 1 tsp.
• Minced meat: 1 kg
• Ground black pepper: taste
• Bow: 2 pcs.

Cooking instructions

Pour sugar, salt, oil into a deep bowl, break the egg and mix. Then pour water into the resulting mixture, and to make the pasties crispier, add vodka.





Place the resulting mass on a board and knead until smooth.



Let the dough wrapped in cling film rest for 30 minutes.



Now you need to prepare the filling for the pasties. Peel and finely chop the onion.



Put chopped onion into the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.



After 1 hour, separate a small piece from the dough and roll it into a thin sheet (2-3 mm) with a rolling pin.



Using a large glass, cut out circles from a rolled sheet (in this recipe, the pasties are small; for larger ones, you can use a saucer).



Place the resulting filling onto the mugs.



Seal the edges of each circle tightly and give them a beautiful shape.



Using the remaining dough, use the same principle to make all the pasties.



Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat it well and place the pasties, fry over high heat for about 2 minutes on one side.



Then turn the pasties over and fry the same amount on the other.





A variation of the recipe on choux pastry - the most successful crispy dough

The recipe for making chebureks with choux pastry will appeal to everyone without exception, because preparing such a dish is very easy and simple.

Ingredients:

• 350 grams of wheat flour
• 0.2 liters of drinking water
• 1 chicken egg
• 0.5 kilograms of pork
• 100 milliliters chicken broth
• 1 onion
• 2-3 sprigs of dill
• 2/3 teaspoon salt
• 1 handful of ground pepper
• 250 milliliters vegetable oil

Preparation:

1. Pour flour into a bowl or container for preparing the dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil water and add it to the flour, mix thoroughly. Add 1/3 teaspoon salt. Cover the dough with film or a plastic bag and set it aside while we prepare the filling.
2. Using a meat grinder or blender, grind the pork into minced meat.
3. Wash the dill thoroughly under running water to remove dust and soil residues, and place them on a dry kitchen towel to dry thoroughly. Similarly, peel the onion from the top layer, rinse and cut into three parts. After this, place the dill and onions in a blender and grind finely. If the housewife does not have a kitchen machine, you can grate the onion and finely chop the dill with a sharp knife.
4. Pour the meat broth into the blender with the onion and dill, add the meat and grind until smooth. Bring the filling to taste by adding 1/2 teaspoon of salt and ground black pepper, mix thoroughly.
5. To form the pasties, divide the dough. From this amount of ingredients we should get 10 medium products. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll out each of them using a rolling pin. We put minced meat on half the circle, close it and carefully seal the ends of the cheburek using a fork or a special knife for cutting the edges. We prepare everything else in the same way.
6. Place a deep frying pan on the stove. When the pan is hot, pour in about 200 ml of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and aromatic food will certainly surprise your loved ones and friends.

Made with kefir - tasty and simple

Chebureks prepared with kefir dough turn out tender and aromatic not only when they are first fried, but also when they have cooled. It will not harden and will remain tender, even when cold.

Ingredients:

• 0.5 liters of kefir
• 0.5 kilograms of flour
• 1 teaspoon salt
• 0.5 kilograms of minced meat
• 1 onion
• 1 tablespoon water
• salt and pepper to taste
• 100 grams of vegetable oil

Preparation:

1. Take a bowl, pour kefir into it, add salt and add flour in portions, stirring constantly. When the mixture thickens, place it on a floured countertop and knead until elastic. Then cover with film and set aside the dough until you prepare the filling.
2. Place the minced meat in a small bowl, add salt, ground pepper and various spices that the hostess desires. Peel the onion and grate it or finely chop it. Add one tablespoon of water to the filling.
3. Roll out the dough on the countertop using a rolling pin and use a large cup to cut out circles for making pasties. Roll out each flatbread to the required size and put minced meat on one half. Seal the edges well.
4. Heat a large frying pan on the stove, pour vegetable oil into it and fry each cheburek for 5 minutes on each side until they become golden brown. After frying, place them on a paper towel to remove unnecessary fat. Incredibly tasty pasties made with kefir dough will certainly delight your family.

How to cook chebureks with veal or beef at home?

Cooked chebureks stuffed with beef or veal surprise with their delicate and unique taste. Choux pastry is best suited because it perfectly complements the taste of beef and veal meat.

Ingredients:

• 300 grams of sifted wheat flour
• 1 chicken egg
• 1 pinch of salt
• 5 tablespoons drinking water
• 400 grams beef or veal meat
• 1 large onion
• ground black pepper to taste

Preparation:

1. We thoroughly clean one head of large onion, rinse it and carefully grind it together with beef or veal meat using a meat grinder or blender. Add spices and set aside so that the meat is saturated with spices.
2. Meanwhile, prepare the dough. Place 5 tablespoons of sifted flour in a large bowl and pour boiling water over it to brew. Break the chicken egg, add the rest of the flour and knead into an obedient and elastic dough. After that, put it on the countertop and use a rolling pin to form a square. We cut the dough into equal rectangles, put minced meat on each of them, carefully secure the edges of the pasties with your fingers.
3. Heat the frying pan over a fire and bake without vegetable oil. The pasties should be turned over when the dough is puffed up. Place the dish on a plate and grease with vegetable oil. This dish goes perfectly with homemade sour cream.

Juicy pork and beef pasties

Chebureks stuffed with mixed beef and pork surprise with their lightness and juiciness. They are very easy to prepare, the ingredients are simple and do not require a lot of money.

Ingredients:

• water - 500 mg
• chicken egg - 1 piece
• sifted wheat flour - 1 kg
• minced pork and beef - 1 kg
• onions - 2 heads
• drinking water – 100 ml
• salt - 1 teaspoon
• pepper, spices to taste

Preparation:

1. Grind 1 kg of pork and beef (in any ratio) thoroughly using a meat grinder or blender.
2. In a bowl, mix water and salt until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is difficult to mix with a spoon, put it on the countertop and knead it. Cover the formed dough with film or a plastic bag and leave to rest.
3. Peel the onion and finely chop it for the minced meat. After using a pestle, you need to crush the minced meat with onions so that a sufficient amount of juice is released. Add salt, spices and water, mix thoroughly.
4. Divide the dough into several equal parts. From each part we form a ball, which we roll out. Place the filling on one part of the circle, close the pasties and carefully seal the edges with your hands or a fork. Fry in melted butter in a frying pan. Turn over to the other side when a golden brown crust appears.

Celibacy lunch / Chebureks / Master class by chef Ilya Lazerson / Useful tips / oriental cuisine /
Juicy minced meat for pasties:

lamb ham 200 gr
ground black pepper
onion 1 large onion
cumin

The peculiarity (highlight) of the cheburek is that the cheburek contains juice. And, when you have bitten off the edge of the cheburek several times, having already reached the minced meat, you can literally drink the juice from the cheburek from time to time.

Cut thick films from the lamb meat, cut it into small pieces (3x4 cm).
Grind into minced meat with a blender (food processor).
Place the meat in a blender, salt it directly in the blender.
Add ground black pepper and add some water. The water will help chop the meat evenly.
Chop the meat.

You can add fat tail fat, chopped into small cubes, to the minced meat.

Add a LOT of onions to the minced meat: volume to minced meat 1:1.
Cut the onion into small cubes with a knife.
Then process the onion so that it gives the desired juice: pour salt into the onion and vigorously rub the onion with salt with your hands so that it releases additional juice, which will effectively marinate the lamb.
It is necessary to marinate the meat in onions for some time.

Mix the grated onion with the minced meat, add cumin if desired, rubbing it between your fingers. Mix.
Then add a LOT of water because this water will then turn into meat juice.
YOU SHOULD TURN OUT NOT MINT MEAT, BUT SOME LIQUID PORridge. THIS TECHNOLOGY MAKES CHEBUREK CHEBUREK.

And if the minced meat is dense, it will turn into a kind of rubber-like lump inside the cheburek. The cheburek will not have a uniform thickness - the meat will shrink into the center of the cheburek. And we will eat the dough for a long time, then we will get to the meat, and then we will eat the dough again.
Leave the minced meat to marinate while you knead the dough.

Before making pasties, the minced meat must be mixed again.

Place the minced meat on one half of the circle, level it with a fork, literally spreading it over the dough, leaving the edges free, because they will stick together.
Cover the minced meat with the other half of the dough, spread it, pressing the minced meat with your hand, release the air.
Pressing with your fingers, seal the edges.
To better seal the edges, secure this seam with a fork. This is a guarantee that the cheburek will not open.

See Chebureki for the full recipe. The right recipe from the chef / Ilya Lazerson / oriental cuisine https://www.youtube.com/watch?v=64oBWBk1jmo

Ilya Lazerson - in a culinary show on the Eda TV channel, in his unique manner, talks about the intricacies of the “bachelor kitchen”. Ilya Isaakovich Lazerson is one of the leading culinary experts in Russia, president of the Guild of Chefs of St. Petersburg, author of books and broadcasts on radio and TV, founder of his own culinary school.

There are many assumptions about where chebureki with meat were first made. According to one of the most common versions, their homeland is considered to be East Asia, where the word “cheburek” comes from, meaning “raw pie”. This interesting name is explained by the fast frying process, because any other dough product with meat filling would remain raw inside in such a short time. However, thanks to their unique shape, the chebureks are perfectly fried, and at the same time they turn out tasty and juicy.

Initially, such pies were prepared with chopped lamb, but nowadays pork, beef or mixed minced meat is most often used as a filling. If you wish, you can make pasties with chicken or just with vegetables - the filling here is variable and depends only on your preferences. As for the dough, its original composition included only water, oil and flour. This recipe is still available, but it is not prepared very often. Options with the addition of eggs, mineral water, milk and even vodka are considered more common. We recommend trying pasties made with kefir - this dough remains tender and tasty even after the pies have cooled. So, we stock up on the necessary products and prepare pasties according to the recipe with step-by-step photos.

Ingredients:

For the test:

• kefir - 250 ml;
• egg - 1 pc.;
• fine salt - ½ teaspoon;
• flour - about 400 g (how much the dough will take).

For filling:

• any minced meat - 500 g;
• onions - 2 medium heads;
• drinking water - 5-6 tbsp. spoon;
• salt, pepper - to taste.

For frying pasties:

• vegetable oil (refined) - about 300 ml.

Chebureki recipe with photos step by step (with meat)

How to make dough for chebureks with kefir

1. Sift 200 g of flour into a spacious bowl through a fine sieve, add fine salt and beat in the egg. Grind the mixture with a fork, combining the ingredients.
   
2. Next, pour in the entire portion of kefir at once. Mix the flour mixture.
   
3. Gradually add flour to the adhesive mixture. When the mixture becomes difficult to mix with a spoon, place the contents of the bowl on a floured table surface and begin kneading by hand. The dough for chebureks should be plastic, not very tough. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
   

   How to make a juicy filling for pasties from minced meat

4. Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, while in the meantime we prepare the filling. Chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or meat grinder.
   
5. Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
   
6. To make the filling of chebureks the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of the minced meat - it should turn out a little wet.
   
   
7. Divide the soft dough into two equal parts, pull one of them into a rope and use a sharp knife to divide it into 5 approximately equal pieces.
   
8. On a floured surface, roll out each piece one by one into a thin circle. Stepping back about 2 cm from the edge of the dough, place 1.5-2 tablespoons of minced meat on one side of the flatbread.
   
9. Cover the filling with the other side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they are well connected and juice does not leak out of the pasties during frying. If desired, for decoration, we cut off the “border” of the formed cheburek with a curly knife. In the same way we form semi-finished products from the remaining dough.
   
   
10. To fry chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil about 1 cm and heat it well. Chebureks should “float” freely in the oil - in this case they will turn out the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
    
11. As soon as the bottom becomes golden brown, carefully pry up the cheburek with a spatula and turn it over to the other side. Again we wait for the golden crust to appear. Place the finished products on paper napkins to remove any remaining oil.
    
12. Remove the hot pasties from the frying pan and immediately serve them to the table. Enjoy the crispy dough and juicy filling.
    

Chebureks with meat at home are ready!

Chebureks are a national Crimean Tatar dish, which in the classical sense is a closed pie made from unleavened text, and fatty minced lamb and spices are used as filling.

In modern cuisine, chebureks have acquired many “modifications”. So minced meat for chebureks is prepared from pork and beef meat, fried vegetables and even cheese. Milk, kefir and vodka are used to prepare the dough. But this does not make the dish any less original. On the contrary, the variety of recipes allows each housewife to choose the most convenient and tasty one.

Since pasties are quite high in calories, it is better to cook them not for dinner, but for lunch. Then you will still have time to use the calories received, and extra pounds will not appear on your hips and waist. Nutritionists recommend that people who have problems with the pancreas, stomach or liver completely avoid eating chebureks. Or replace the fatty filling with a leaner one, and fry it in a minimum amount of vegetable oil.

How to cook pasties with meat

We will help you learn how to properly and tasty bake chebureks at home according to the classic Crimean Tatar recipe. For this you will need:

For the test:

• flour - 600 g,
• water - 160 ml,
• egg - 1 pc.,
• vegetable oil - 60 ml,
• salt.

For filling:

• lamb - 400 g,
• lamb fat - 100 g,
• meat broth - 180 ml,
• onion - 1 large head,
• spices: parsley, basil or cilantro, allspice and hot pepper, paprika, salt.

How to prepare dough for chebureks

1. Add salt and 30 ml of vegetable oil to boiling water, add 1 cup of flour and stir until the flour is completely diluted.
2. Add the egg to the cooled mixture and stir.
3. Pour the custard mixture into the remaining flour.
4. Heat the remaining vegetable oil until almost boiling and gradually add it to the dough, stirring constantly.
5. Knead the dough, let it rest for 30 minutes, knead again.
6. After 30 minutes you can start making pasties.

You can experiment and add other components to the dough:

• vodka - thanks to it, bubbles will appear on the barrels of pasties during frying. You need to add vodka while kneading the dough;
• sugar - it will not make the dough sweet, but will brown perfectly during frying;
• mineral water instead of regular water - the pasties will turn out more tender.

Filling for meat chebureks

1. Finely chop the lamb (it’s very convenient to do this in a blender).
2. Add finely chopped lamb fat and stir.
3. Pour in the broth. Thanks to it, the filling will remain juicy and will flow appetizingly out of the finished pasties while eating.
4. Add finely chopped onion and spices. Mix well.

If you don't like lamb, use beef or pork, and add pork chops or lard to add fat to the filling. Of course, you can do without the latter. But in this case, the filling may turn out to be too dry.

Formation of chebureks

When the minced meat and dough are ready, start forming the pasties. If you know how to make dumplings, you will also understand very quickly how to cook chebureki at home. Divide the dough into small equal pieces, roll each into a thin flat cake and place a pile of minced meat. Mold the edges of the flatbread, press the edges well (you can even roll them with a rolling pin so that the filling does not leak out during frying) and trim the edge with a special curly knife.

Frying pasties

Fry the pasties in a deep frying pan in a large amount of vegetable oil. If you have a deep fryer, you can use it. Heat the oil and place the cheburek in it (if the frying pan is large, you can put a couple). Fry over high heat until the top side of the cheburek is browned. Then reduce the heat and cover the cheburek with a lid for 5-6 minutes to finish cooking. Then remove the lid again and turn up the heat until crispy.

Remove the pasties onto a kitchen towel or napkins, laid in several layers. The paper will absorb excess fat, and you will get excellent golden brown pasties!

We hope that after reading this article, you will no longer have any questions about how to cook pasties at home and how to make them tasty, moderately juicy and crispy. Try different types of fillings and delight your family with a new, interesting dish!