Cooking homemade pasties is tastier than pasties. We make homemade chebureks tastier than chebureks

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.

ALSO DISCOVER...

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.

Dough for pasties with bubbles - a classic recipe

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 mixed 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 cheburek

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. Hands knead a plastic smooth dough, which is covered with a clean towel and left to rest for 12-15 minutes.

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

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

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

Recipe for chebureks in general terms

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

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

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

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

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

Dough for chebureks

Classic recipe

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

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

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

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

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

Dough for pasties chir-chir

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

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

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

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

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

Choux pastry

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

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

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

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

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

Chebureks on kefir

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

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

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

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

Chebureks on yeast dough

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

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

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

Stuffing for chebureks

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

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

Other toppings:

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

How to cook pasties

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

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

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

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

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

About temperature

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

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

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

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

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

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

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

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

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

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

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

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

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

Chebureks like in a cheburek

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

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

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

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

Cooking dough for chebureks can be done in different ways. The favorite dish of the Crimean Tatars is made from dough on various bases: vodka, water, kefir. The pastry dough with vodka makes it sad.

Choux pastry with bubbles

To get pastry dough with bubbles, it is made in boiling water using the following products:

• water - 0.5 l;
• sunflower oil - 3 tablespoons;
• flour - 5-6 glasses;
• vodka - 2 tablespoons;
• salt - 1 teaspoon.

How to cook custard dough for chebureks:

1. Put a pot of water on the stove, add salt and oil.
2. After the water boils, pour in the flour in a thin stream, stirring with a fork. The dough is prepared according to the principle of paste for pasting windows.
3. Add vodka to the thickened dough, which will make it crispy, and stir.
4. Cool thick mixture for 10 minutes. Then continue to knead the dough on the table until a dense structure is obtained.
5. Elastic and soft dough is ready to use.

Thus, it turned out a delicious dough for chebureks, as in chebureks.

Tender and soft dough on kefir

The dough for pasties on kefir has a delicate and soft structure. To prepare it, you will need the following ingredients:

• kefir - 200 ml;
• egg - 1 pc.;
• flour - 1 kg;
• salt - to taste.

How to cook dough for pasties on kefir:

1. Pour kefir into a container, drive an egg into it and salt.
2. Whisk it all up.
3. Sift the flour through a sieve and pour the pure product into the prepared mixture.
4. Knead the dough thoroughly, first in a bowl, and then on the table. The dough should be soft, elastic and not sticky to your hands. To do this, sprinkle your hands with flour.
5. The finished dough should be formed into a ball and left on the table for 15 minutes, covered with a clean towel.
6. After the time has elapsed, divide the dough into 10 parts.
7. Roll out each cake and make a cheburek out of it.

Delicious dough on the water

Delicious dough for chebureks can be made on ordinary water, mineral and ice.

The fastest and easiest dough recipe requires the following ingredients:

• flour - 1 cup;
• water - 200 ml;
• vegetable oil - 1 teaspoon;
• salt and spices.

How to cook dough for chebureks on the water:

1. Sift the flour and mix the pure product with the rest of the ingredients.
2. Knead the dough by gradually adding water.
3. Cover the elastic dough with a clean towel and leave on the table for half an hour. This will make it soft and supple.

Delicious crispy dough

Delicious crispy dough for chebureks is prepared from the following products:

• flour - 800 g;
• mineral water - 200 ml;
• egg - 1 pc.;
• sugar and salt - 1 teaspoon each.

The cooking instructions are:

1. Whisk the egg with salt and sugar.
2. Pour in water, stir and leave for 10 minutes.
3. Pour the flour on the table in a slide, make a hole in the center and pour the liquid from the bowl into it.
4. Knead the dough, gradually picking up flour from the edges.
5. Put the finished batch in a bowl, cover with a clean cloth and put in a warm place for 1 hour.
6. After the time has elapsed, divide the dough into 10 parts and roll out each minced cake.

A very interesting structure of the dough, made on the basis of ice water. This dough is flaky and crispy. To prepare it, you need to purchase:

• flour - 0.5 kg;
• cold water - 150 g;
• butter - 80 g;
• salt - to taste.

To knead the dough, it is necessary to thoroughly mix the flour with salt. Then pour this mass into a bowl and pour water into it. Knead the dough thoroughly so that there are no lumps in it.

Melt the butter and fold it into the sticky dough. Knead the dough so that it stops sticking, then roll it into a ball and leave it on the table for half an hour.

After 1 hour the dough is ready to use.

Recipe for pasties with meat at home

"Cheburek" in translation from the Crimean Tatar language is translated as "raw pie". Traditionally, it is made from minced lamb in animal fat.

The recipes of modern baking are distinguished by the fact that lean meat and vegetable oil are used for minced meat.

Minced meat for chebureks is made from the following products:

• low-fat tenderloin from pork or beef - 0.5 kg;
• 1 onion large;
• sunflower oil - 2 tbsp. spoons;
• parsley - 1 bunch;
• water, salt, pepper.

Recipe for pasties with meat at home:

1. To make the filling juicy, you need to pay special attention to the onion. There is one subtlety: you can’t twist the onion in a meat grinder along with the meat, otherwise the meat will absorb this delicious heady juice and you won’t get a broth.
2. So, the onion must be separately chopped in a blender until a homogeneous slurry. To open a real note of taste, you need to add a little salt to the onion gruel and mix. So the vegetable will release more juice, which is the soul of the dish.
3. The meat should be ground in a meat grinder or use ready-made minced meat.
4. As soon as the onion gruel with salt stands for 10 minutes, it should be added to the minced meat and mixed thoroughly.
5. Add vegetable oil. For lovers of hearty fatty pies, you can add finely chopped lard instead of butter.
6. You can use another onion, finely chopped. Pieces of fragrant root crops in minced meat will give a special charm. Thus, one onion in the minced meat serves for the juice, and the other for the structure of the filling.
7. Season the mince with salt and ground black pepper. Pour in some water to make the filling sticky. Ready stuffing can be used for baking.
8. Then a cake is cut off from the dough and rolled out with a rolling pin to a thin sheet.
9. Measure an even circle with a saucer and cut off the excess dough with a knife.
10. Put 1 tablespoon of minced meat in the middle of the rolled cake, spreading it a little over the surface.
11. Fold the dough in half and seal the edges tightly.
12. During the time that the pasties are molded, you should put the pan on the fire, pour in the oil and heat it over the fire.
13. In boiling oil, fry the pies on both sides.
14. Ready chebureks should be laid out and left for 40 minutes so that they are saturated with oil and acquire a crispy structure.

Having made pastries, according to this recipe, we got chebureks like in a cheburek.

Other delicious cheburek recipes

The filling for pasties can be not only from meat, but from other products: mushrooms, cheese, potatoes, cabbage.

Gourmet chebureks with cheese

Cooking pasties with cheese does not cause difficulties for housewives who already have experience in making dough.

Chebureks are distinguished by their excellent exquisite taste. For their preparation, hard varieties of cheese are used.

To prepare spicy pasties with cheese, you will need:

• cheese - 300 g;
• ham or smoked sausage - 200 g;
• dill greens - 1 bunch;
• garlic - 2 cloves.

Recipe for chebureks as in cheburek:

1. Grate the cheese on a coarse grater.
2. Finely chop the greens.
3. Ham or sausage cut into small cubes.
4. Grind the garlic on a garlic maker.
5. Mix all ingredients, salt and pepper.
6. Make choux pastry with vodka.
7. Sculpt pasties. To make the edges beautiful, they can be formed in the form of a pigtail.
8. Pour a lot of oil into the pan so that the pies "bath" in it.
9. Put pasties in boiling fat and fry on both sides.
10. Put the finished pies on paper napkins so that excess fat comes out of the dough.

You should eat the delicacy carefully over the plate so that the delicious broth flowing from the pie does not stain your clothes and hands.

Awesome option with mushrooms

You can make pasties at home from almost all products available in the house. For example, for mushroom lovers, there is an amazing recipe for crispy pies.

This requires the following products:

• fresh mushrooms of any variety (except inedible) - 100 g;
• onion - 1 pc.;
• sunflower oil - 2 tablespoons;
• margarine - 3 tablespoons;
• cream, fat content 20% - 100 ml;
• eggs - 3 pcs.;
• flour - 1 tablespoon;
• parsley and dill - 1 bunch;
• salt and pepper - a pinch.

Cook pasties with mushrooms like this:

1. Mushrooms should be thoroughly washed and cleaned, and then cut into thin strips.
2. Chop the onion very finely.
3. Pour vegetable oil into a deep frying pan and put a piece of margarine. Sauté the onion in hot oil for 2 minutes.
4. Add flour, mushrooms and cream to the cut. Mix all ingredients and cover for 7 minutes.
5. While the mushroom filling is stewing, beat the eggs in a bowl. The egg mass should be salted and peppered.
6. Pour the eggnog into the pan and leave covered for 2-3 minutes. Add chopped herbs to the mixture.
7. Form pasties from the minced meat. To get beautiful pies, roll the edges with a special machine or carefully form “petals” with your fingers.
8. Fry the pies in oil until golden brown.
9. Allow pasties to cool slightly and serve with sour cream.

Great potato recipe

Chebureks at home can be made from young potatoes.

For this you need:

• potatoes - 0.5 kg;
• purple onion - 1 pc.;
• creamy onion - 2-3 tablespoons;
• salt, pepper, herbs.

Potatoes should be washed and peeled. Cut the root vegetables into small slices, pour water and put on fire to boil.

After 15 minutes, salt the potatoes, and then remove from heat and drain the water. Add 100 g of warm milk to the pan and make a puree.

Peel and chop the onion in a blender. Add this gruel to the mashed potatoes. Salt the mixture, pepper and sprinkle with herbs. Ready stuffing can be used for baking.

Spicy version with potatoes and cheese

You can make pasties with potatoes and cheese. Cheese will add a subtle piquant flavor to the dish.

Ingredients for Cheburek Chebureks:

• potatoes - 0.5 kg;
• hard cheese - 50-70 g;
• sunflower oil - 40 g;
• parsley - 1 bunch;
• salt and pepper.

Boil the potatoes, as in the previous version, and then mash it. Add butter, grated cheese and chopped greens to the puree. All ingredients should be thoroughly mixed while the potatoes are hot. Add spices to the mixture.

Chebureks will be delicious with any dough. Bon appetit!

Cooking with different types of fish

For seafood lovers, there is a recipe for pasties with fish. For the filling, all varieties of white sea fish are suitable: hake, pollock, cod, catfish.

Fish contains all the amino acids necessary for the body, for example, omega-3, vitamins A and D, as well as an important set of minerals: phosphorus, iron and calcium.

To prepare fish pasties, you will need the following products:

• fish fillet - 300 g;
• onion - 1 pc.;
• fish or vegetable broth;
• seasonings - to taste.

The recipe for making fish pies is extremely simple:

1. Wash the fillet and remove all the bones from it.
2. Cut the fish into large pieces.
3. Peel the onion and cut in half.
4. Skip these ingredients through a meat grinder or blender.
5. Add spices to the mixture and pour in the broth. Minced meat should turn out like a semi-liquid porridge.
6. Place the filling in a cold place for 30 minutes, and then use it to form delicious pastries.

Fish pasties are tasty, satisfying and healthy!

Diet recipe with cabbage

For people who love pasties, but at the same time observe the Orthodox fast, there is a wonderful recipe for pasties with cabbage! This diet dish is not only tasty, but also extremely healthy. After all, cabbage is a storehouse of useful trace elements and vitamins.. Cabbage is a must for women's health!

To prepare cabbage pies, you need to stock up on the following products:

• white cabbage - 0.5 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 50 ml;
• tomato paste - 2 tablespoons;
• salt and pepper - 1 pinch each.

How to make pasties with cabbage:

1. Grate the carrots on a coarse grater, and chop the onion into small cubes. Finely chop the cabbage.
2. Pour a little oil into a frying pan and fry the onion and carrot in it until golden brown.
3. Add cabbage to the pan and simmer it over low heat.
4. Dilute tomato paste in 150 ml of water and pour cabbage with this sauce.
5. Salt, pepper and add a little sugar to quench the acidity of the pasta.
6. After 40 minutes, remove the pan from the heat and let the cabbage cool. Ready stuffing can be wrapped in dough.

Delicious chebureks are the result of skill, patience and love with which the dish is prepared.

Working with the dough requires a good mood of the hostess, as the taste of the dish depends on it. Chebureks at home always have a special taste and aroma!

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.