Cooking vinaigrette according to the best recipes. Cooking delicious vinaigrette according to the best recipes

Pasties with meat are one of the favorite dishes that can be found in the cuisines of many nations. Many would like to enjoy them during a home meal. In order for a culinary masterpiece to have such characteristics as a juicy filling, a crispy golden crust, special technologies are used.

Recipe for pasties with meat

It is safe to say that many housewives would like to know the recipe for pasties with meat at home. There are many interpretations, they vary depending on which kitchen tradition the chef decides to turn to, but they all have common points, which are as follows:

1. Traditionally, dough is kneaded with boiled water, salt and vegetable oil. In some cases, variations are possible.
2. After kneading the mass, it is advisable to set it aside for swelling for 2-3 hours, while covering with cling film.
3. Minced meat for pasties with meat is considered ideal if you combine pork and beef in equal proportions, but you can choose one thing.
4. It is recommended to pinch the edges of the culinary product well so that the juice that is inside does not flow out.

Uzbek pasties with meat

It is believed that one of the best options on how to cook delicious pasties with meat is an Uzbek recipe. Their taste is truly unique, since they are distinguished by an extremely fine structure and juicy filling, they can rightly be called the pride of Uzbek cuisine. There are subtleties of cooking that make them special, thanks to the use of certain components and the use of special technology. The flavor palette of food comes out indescribable.

Ingredients:

• water - 400 ml;
• flour - 4 cups;
• vodka - 1 tbsp. spoon;
• egg - 1 pc.;
• pork - 700 g;
• onion - 350 g;
• spices.

Cooking

1. Make the dough in the classic way, while pouring in vodka and an egg, stir and cool.
2. Let it brew for an hour. Then divide into parts, which are prepared in thin layers.
3. Form cakes with minced meat.
4. Deep fry until golden brown.

Any housewife thinks about how to cook pasties with meat so that they turn out lush and juicy. The use of kefir as one of the main additions will help to cope with this task. Alternatively, you can use sour milk and yogurt. If desired, you can add certain ingredients, for example, cheese and herbs will give a spicy combination and diversify the daily menu.

Ingredients:

• egg - 1 pc.;
• flour - 250 g;
• kefir - 100 ml;
• beef - 150 g;
• cheese - 100 g.

Cooking

1. Knead a cool mass using kefir.
2. Rub the cheese.
3. Prepare blanks on which to lay out the meat component and cheese, cover and pinch.
4. Fry until rosy sides.

At some point, everyone is faced with the fact that they want to taste delicious food, but at the same time do not spend much effort on cooking it. In such cases, a simple recipe for pasties with meat in a pan will come to the rescue. The main condition is the observance of the correct proportions, and a masterpiece is obtained that will delight all family members. At the same time, the cook will spend a minimum of time, this is an ideal option to create chic chebureks with meat in a hurry.

Ingredients:

• minced meat - 400 g;
• flour - 4 cups;
• onion - 400 g;
• vegetable oil - 200 ml;
• spices.

Cooking

1. Prepare a fresh mass and let stand. Then knead and cut into pieces, make thin cakes.
2. Chop the onions and mix with the twisted pork.
3. Then put on layers, cover, close up.
4. Fry until golden brown on all sides.

Homemade with meat are famous for their excellent taste, any housewife is happy to get their recipe and cook for her family members. They are distinguished by their juiciness, inside they are even watery, which is achieved by special tricks and the use of a certain technology in their preparation. Compliance with certain rules will contribute to the production of pasties with meat with a juicy tender filling. The food will delight even sophisticated gourmets.

Ingredients:

• oil - 0.5 tsp;
• flour - 500 g;
• water - 250 ml;
• broth - 6 tbsp. spoons;
• beef - 300 g;
• onion - 150 g;
• greenery;
• spices.

Cooking

1. Knead a cool mass, leave it for an hour. Then cut into pieces, make thin blanks.
2. Mix minced meat with chopped onion and herbs. Pour in the broth, let stand for half an hour.
3. Lay out, cover with the other side, close up.
4. Deep fry until golden brown.

Chebureks with meat - a recipe with vodka

The recipe for crispy pasties with meat may involve the presence of different constituent parts. A very interesting option is when vodka is used as one of the main components. This is the secret of the fact that the dish comes out with an incredibly crispy and fried crust that works out of the competition. It will also have a positive effect on the appearance of the treat. Pasties with meat made in this variation can cause a storm of delight among relatives and guests.

Ingredients:

• water - 200 ml;
• flour - 350 g;
• sugar - 1 teaspoon;
• vodka - 1 tbsp. spoon;
• pork - 350 g;
• onion - 2 pcs.

Cooking

1. Prepare a fresh mass.
2. Combine it with sugar and alcohol.
3. Knead and leave to rest.
4. Dilute the twisted meat product with liquid.
5. Cut the workpiece into pieces, prepare, form.
6. Cook in a skillet until golden crispy.

Chebureki with meat and cheese

Cooking pasties with meat involves the use of various components. They are perfectly combined with cheese, which, in combination with a meat product, will create an original combination, melting during frying, which the household will really like. with meat is incredibly simple, and any housewife can handle it, while creating a culinary delight. Delicacy will satisfy the most demanding cravings.

Ingredients:

• egg - 1 pc.;
• flour - 2 cups;
• water - 70 ml;
• minced meat - 200 g;
• milk - 100 ml;
• hard cheese - 100 g.

Cooking

1. Knead fresh mass, leave it in the cold for 3 hours.
2. Pour milk into twisted pork.
3. Cut the workpiece into pieces, roll out, form.
4. Cook in oil in a skillet until the sides are browned.

Some women are wondering: how to make pasties with meat so that they are very juicy? You can get an appetizing dish with a ruddy crispy crust if you use a component such as potatoes. This combination is a win-win. Having tried this option once, it will appear on the family and even festive table, and delight with the delicious aroma of pasties with meat. Incredible taste sensations are guaranteed.

Cheburek is a dish that is considered traditional among many eastern peoples. Its name is borrowed from the Crimean Tatars and means "raw pie" in translation. The dish is a small product made of dough with filling. Most often pasties are cooked with meat. This option is considered the most popular. Therefore, to begin with, any housewife should learn how to fry pasties with meat in a pan. The recipe and method of preparing such “pies” should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic pasties

The same recipe is often used in different countries. Pasties with meat in a pan are prepared here from a standard set of ingredients. In this case, you will need:

For test:

• 480 grams of flour;
• 1.5 glasses of water;
• a pinch of salt and the same amount of sugar;
• a third of a glass of any vegetable oil.

For filling:

• 0.5 kilograms of minced meat (beef and pork);
• half a glass of water;
• some salt;
• bulb;
• fresh herbs (cilantro and parsley);
• ground pepper.

The process of preparing such chebureks takes place in several stages:

1. First you need to do a test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. And you need to remember that the water must certainly be warm. The finished dough must be covered with a napkin (or towel) and let it lie down for about half an hour.
2. For the filling, you first need to finely chop the onion and herbs, and then add all this together with salt and pepper to the minced meat. The mass should be slightly watery. Therefore, it is necessary to add water, broth or milk to it.
3. Roll out the dough into a thin layer, and then, using any means at hand (saucer or bowl), cut out round blanks from it.
4. Each of them is conditionally divided in half and the filling is distributed only on one of these parts.
5. Cover the mass with the second side, pinch the edges and additionally press them with the teeth of an ordinary table fork. The workpiece as a result takes the form of a semicircle.
6. Heat the oil in a frying pan, and then fry the semi-finished products in it until golden brown.

It turns out fragrant, juicy and very tasty chebureks. They are loved and eaten with pleasure not only by adults, but also by children.

Chebureks in Tatar

The Tatars have their own concept of what pasties with meat should be. The recipe in a pan, adapted to modern conditions, looks a little different. First of all, it concerns the test. For its preparation, you need to use the following products:

for 0.5 kilograms of flour one egg, 300 milliliters of water and a little salt.

This dough is made in three stages:

1. First, in a separate bowl, beat the egg with salt and water.
2. Gradually introducing flour, knead an elastic, but rather tight dough.
3. Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling, already familiar ingredients are used:

• 300 grams and the same amount of pork neck;
• 5 grams of black pepper (ground);
• salt;
• 2 onions;
• 2-3 tablespoons of prepared beef broth.

Filling technology:

1. The meat of both types must be washed well, cut into pieces.
2. Peel the onion from the husk and crumble arbitrarily.
3. Grind both components in a blender.
4. Add spices, salt and mix.
5. The mass should not be very thick, so it should be slightly diluted with broth.

After that, you need to blind the blanks in the shape of a crescent according to the method described above, and fry them in a large amount of oil. Still hot pasties in Tatar style, you must first put it on a napkin so that it absorbs excess fat. Only then can they be eaten.

Vodka dough

Sometimes they prepare choux pastry for chebureks with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough more crispy, which is what is needed in this case. To make good pasties with should include the following composition of products:

For test:

640 grams of flour, 1 raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

1. Boil water for the dough, and then add salt and oil to it.
2. Pour 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
3. Add egg and pour vodka.
4. Gradually add flour. The finished dough should stand for at least an hour.
5. For the filling, lamb must be passed through a meat grinder.
6. Cut the onion and mash it with a crush with salt and spices.
7. Put the ingredients together, add water and mix. Kefir can also be used as a liquid supplement. With it, the stuffing does not spread and acquires a pleasant taste.
8. Divide the dough into balls, roll each of which into a cake no thicker than 1 millimeter.
9. Put the filling on one side, and then cover it with the second edge and press a little, squeezing out excess air. Otherwise, pasties will bubble strongly.

10. Fry in a pan in hot oil.

Golden crunchy products will be delicious even after cooling.

Pasties from choux pastry in milk

The dough can also be prepared with milk. Then vegetable oil is not needed. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of a traditional filling, the usual step-by-step recipe for pasties with meat in a pan is suitable. From the products for the test you will need:

1 cup low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The technology of the process is simple:

1. Heat milk and add salt to it.
2. Sprinkle the sifted flour on the table. Make a hole in the center of it.
3. Pour milk and vodka into it.
4. Knead the dough and let it stand for about half an hour.

After that, you can do the filling. For her you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be properly prepared:

1. First, the meat must be finely chopped with a knife. If desired, it can be ground in a blender.
2. Finely chop the onion and mix with salt. This gruel should stand a little and let the juice flow.
3. Combine onion with meat.
4. Add spices, lard and chopped greens.

The formation of chebureks takes place in three stages:

1. First, the dough must be divided into portions.
2. Roll each of them into a round cake with a thickness of no more than 2 millimeters.
3. Put the filling on one half.
4. Cover it with a free piece of dough, press and pinch the ends.
5. In order for the product to have the correct shape, the excess can be cut off by applying an ordinary saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Pasties from dough on kefir

Using the dough cooked on kefir, you can make wonderful pasties with meat in a pan. Finished products are very tender and fragrant. For work you will need:

for half a liter of kefir 10 grams of salt, ½ kilogram of flour and the same amount of minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

Cooking such chebureks is very simple:

1. First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it must be laid out on a cutting table and rolled out until it becomes elastic enough. After that, the dough must be wrapped in a film and put aside for a while.
2. For the filling, first you need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
3. Forming of products is carried out in the usual way. First, a piece of dough is rolled into a cake, and then the filling is laid out on it. Now it remains only to fold the workpiece in half and pinch its edges tightly so that there are no holes left.
4. Fry pasties in oil for 5 minutes on each side.

After that, the finished products should lie down a little on a paper towel so that it absorbs excess fat. Now you can treat your family and friends with fragrant and juicy chebureks.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a pan so that the filling inside remains soft and juicy. It is not difficult to do this. First you need to remember that in an ideal cheburek should be combined:

• golden crispy crust;
• tender filling;
• the presence of a fragrant broth inside.

If everything is already clear with the test, then you should talk about the filling in more detail. There are a few important points to keep in mind:

1. Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry meat. For the best result, experts advise using mixed minced meat. In addition, it must be taken into account that the meat should be quite fatty. If this is not the case, then you can add a little ordinary fat.
2. For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. In extreme cases, it is permissible to pass it through a meat grinder. True, the nozzle must be taken with large holes. Stuffing should not look like a liquid shapeless mess.
3. The composition of the filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
4. For more flavor, it is advisable to use a set of your favorite spices.
5. For greater juiciness, it is also advised to add broth to the filling.

Given these tips, you can cook amazing chebureks. Relatives from such a dish will be delighted.

Chebureks "in Greek"

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it in the best traditions of the national cuisine of the Mediterranean countries. To be convinced of this, you should try to cook homemade pasties with meat in a Greek-style pan. You will need a certain set of products:

For test:

1 egg, a glass of cool water, a tablespoon of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, suluguni or cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, zira, thyme, coriander).

You need to cook such chebureks step by step:

1. First you need to make filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is smooth enough. After that, the mass must be wrapped in a film and left for half an hour to swell the gluten.
2. For the filling, combine minced meat with finely chopped onion and other ingredients. The mass must be well kneaded. Then knead the cheese with your hands (or grind on a grater), and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
3. Before shaping, each piece of dough must be well kneaded. First, the ball must be turned into a cake with your fingers, and then, wrapping the edges inward, press them strongly into the middle. After such a punching, the workpieces should lie down a little more under the film.
4. Roll out each cake to a thickness of 2-3 millimeters. Put the filling on one side, and cover the other, pinch the edges and flatten slightly with a rolling pin.
5. Fry in oil until golden brown.

Usually such chebureks are eaten hot, washed down with juice, curdled milk or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry pasties without adding oil. Such a dish is called “yantyk”. It turns out not only less fat, but also more useful. How to make pasties with meat in a pan without oil? To work, you need a minimum set of basic products:

For test:

for 320 grams of flour, a pinch of salt and 150-200 milliliters of water.

For filling:

per pound of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such chebureks differs little from the standard version:

1. Sift the flour, mix it with salt, and then, adding water in portions, make a dense dough. After that, it must be covered with a towel and set aside.
2. At this time, the meat with onions should be chopped. To do this, you can use any kitchen appliances. Then add the rest of the ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
3. Divide the dough into pieces and roll them into cakes. Put the filling on one half, retreating 1 centimeter from the edge. Cover the mixture with the other side. Preliminarily, the edges of the workpiece must be moistened with water.
4. Fry in a dry frying pan under a lid without adding oil.

Before serving, each cheburek should be smeared with butter. Usually such products are usually eaten with fresh vegetables (cucumbers or tomatoes).

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

Ingredients:

For test:

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

For minced meat:

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

How to cook delicious pasties at home

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

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

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

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

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

How to cook juicy minced meat. Stuffing for chebureks

To make the minced meat juicy and tasty, mix the minced beef and pork equally. Add to it the onion, cut into small cubes. You can, of course, scroll the onion along with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, greens, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then we will definitely add water so that the minced meat is juicy and wet, then you will get chebureks with juice in the middle, juicy.

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

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

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

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

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

While sculpting pasties, you can put the oil to heat. It must be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan, if it boils, then the oil is ready. We put chebureks.

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

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