Recipe for delicious chebureks with meat with a photo. The most delicious pasties with meat

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!

There are many assumptions about where pasties with meat were first made. According to one of the most common versions, East Asia is considered their homeland, from where the word “cheburek” comes from, meaning “raw pie”. Such an interesting name is explained by the fast frying process, because any other dough product with meat filling would have remained raw inside in such a short time. However, due to the peculiar shape, pasties are perfectly fried, while they turn out tasty and juicy.

Initially, such pies were prepared with minced lamb, but nowadays pork, beef or mixed minced meat is most often used as a filler. If desired, 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, butter and flour. This recipe is still available, but it is not prepared very often. More common are options with the addition of eggs, mineral water, milk and even vodka. We recommend trying pasties on kefir - such a 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 test:

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

For filling:

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

For frying chebureks:

• vegetable oil (refined) - about 300 ml.

Chebureki recipe with photo step by step (with meat)

How to make dough for pasties on kefir

1. Sift 200 g of flour into a spacious bowl through a fine sieve, throw in fine salt and beat in an egg. Rub the mixture with a fork, combining the components.
   
2. Next, immediately pour in the entire portion of kefir. Mix the flour mixture.
   
3. Gradually add flour to the sticky composition. When the mass becomes difficult to mix with a spoon, spread the contents of the bowl on the surface of the table sprinkled with flour and proceed to kneading by hand. The dough for chebureks should turn out plastic, not very steep. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
   

   How to make a juicy stuffing for pasties from minced meat

4. We cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, and in the meantime we are preparing the filling. We chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or a meat grinder.
   
5. We shift 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 pasties the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of minced meat - it should turn out a little wet.
   
   
7. We divide the soft dough into two equal parts, one of which we pull into a tourniquet and divide it into 5 approximately identical pieces with a sharp knife.
   
8. On a floured surface, roll out each piece into a thin circle. Stepping back from the edge of the dough about 2 cm, lay out 1.5-2 tablespoons of minced meat on one side of the cake.
   
9. We cover the filling with the second 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 during the frying process, juice does not flow out of the pasties. If desired, for decoration, we cut the “border” of the formed cheburek with a curly knife. In the same way, we form semi-finished products from the remaining dough.
   
   
10. For frying chebureks, choose a thick-bottomed frying pan. We cover the bottom of the container with a layer of refined oil of about 1 cm, warm it up well. Chebureks should “float” freely in oil - in this case they will turn out to be the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
    
11. As soon as the bottom becomes ruddy, carefully pry the cheburek with a spatula and turn it over to the other side. Again, we are waiting for the appearance of a golden crust. We place the finished products on paper napkins to remove any remaining oil.
    
12. Hot pasties, removing from the pan, immediately serve to the table. Enjoy crispy dough and juicy toppings.
    

Chebureks with meat at home are ready!

Chebureki is a very popular dish in our time. In every family, the hostess certainly, at least once in her life, cooked pasties. With what kind of fillings they do not happen, with cheese, potatoes, mushrooms, but, nevertheless, the classic meat cheburek is considered the most popular.

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. The Russians are very fond of this dish and cook it in different interpretations.

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

Chebureki is a very satisfying and tasty food. It is often used for a snack, and the tender dough given in the recipes below will surprise you with its lightness and pleasant taste.

Chebureks with meat - step by step photo recipe

Chebureks are a well-known and beloved very appetizing dish, consisting of crispy thin dough and juicy meat filling inside, in order for them to really turn out so tasty, you need to know how to knead the dough correctly, which will help anyone, even a novice hostess, this easy to prepare recipe. As for the filling, minced chicken is used directly in this recipe for its preparation, with it pasties are not as fatty as with minced beef and pork, but in general you can experiment with it and make pasties not only with meat, but, for example, with cabbage, mushrooms or potatoes.

For test:

• 1 egg
• 1 tsp Sahara
• 1 tsp salt
• 8 tbsp vegetable oil
• 1.5 cups of water
• 1 tsp vodka
• 600 g wheat flour

For filling:

• 1 kg minced meat (chicken)
• ground black pepper
• 2 onions

Step by step cooking pasties with meat:

1. Pour sugar, salt into a deep bowl, pour oil and break the egg, mix. Then pour water into the resulting mixture, and in order to make pasties more crispy, add vodka.
   
2. Then gradually add flour and mix until the mass thickens.
   
3. Put the resulting mass on the board and knead until a homogeneous consistency.
   
4. Let the dough wrapped in cling film rest for 30 minutes.
5. Now you need to prepare the filling for pasties. Peel and finely chop the onion.
   
6. Put the chopped onion in the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.
   
7. After 1 hour, separate a small piece from the dough and roll it into a thin sheet (2-3 mm) with a rolling pin.
   
8. Using a large glass, cut circles from a rolled sheet (in this recipe, pasties are small, for larger ones you can use a saucer).
   
9. Put the resulting filling on the mugs.
   
10. Close the edges of each circle tightly and give them a beautiful shape.
    
11. From the remaining dough, according to the same principle, stick all pasties.
12. Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat well and place pasties, fry over high heat for about 2 minutes on one side. Then turn the chebureks over and fry the same amount on the other.
    

Chebureks are ready, it is recommended to serve hot, if desired, adding sour cream or another favorite sauce.
Bon appetit!

Chebureks with meat on custard dough - the most successful crispy dough

The recipe for making chebureks on custard dough will appeal to everyone without exception, because preparing such a dish is very easy and simple. Delicate dough impresses with its elasticity. Housewives who are not too fond of dealing with dough are changing their minds, because this dough is very easy to work with, and cooking will certainly be a pleasure.

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 head of onion
• 2-3 sprigs of dill
• 2/3 teaspoon salt
• 1 handful ground pepper
• 250 milliliters vegetable oil

Cooking chebureks on custard dough:

1. Pour flour into a bowl or container for making dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil the water with an electric kettle or in a small saucepan and add it to the flour, mix thoroughly, add 1/3 teaspoon of salt. Cover the folded dough with a film or plastic bag and set aside while we prepare the filling.
2. Finely chop the pork meat with a sharp kitchen knife. After that, using a meat grinder or blender, grind the pork into minced meat.
3. Wash the dill leaves thoroughly under running water from dust and earth residues, put them on a dry kitchen towel so that they dry well. The onion is similarly cleaned from the top layer, rinsed from the remnants of the strips and cut into three parts. After that, put the dill and onion in a blender and grind finely. If the hostess does not have a kitchen machine, you can chop the onion on a grater, and finely chop the dill with a sharp knife.
4. Pour the meat broth to the onion and dill, throw the meat and grind until smooth. We bring the filling to taste with 1/2 teaspoon of salt and black pepper, mix thoroughly.
5. In order to form pasties, you must first divide the dough. From this amount of ingredients, we should get 10 medium chebureks. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll each of them with a rolling pin. We put minced meat on half of the circle, close it and carefully sculpt the ends of the cheburek with a fork or a special knife for cutting the edges. Similarly, we prepare nine other chebureks.
6. We put a deep frying pan on a gas or electric stove, turn on the fire. When the pan is hot, pour in about 200 mg of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and fragrant food will certainly surprise your loved ones and friends.

Chebureks with meat on kefir - tasty and simple

Pasties cooked on kefir dough are tender and fragrant not only when they are just fried, but also when they have cooled down. The dough will not harden and remains 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 head of onion
• 1 tablespoon water
• salt and pepper in the amount of desire of the hostess
• 100 grams of vegetable oil

Cooking chebureks on kefir:

1. The first step is to prepare the dough. To do this, take a bowl, pour kefir into it, salt and pour flour in portions, while stirring constantly. When the dough thickens, put it on a floured countertop and roll out until elastic. After that, cover with a film and set aside the dough until we prepare the filling.
2. Place the minced meat in a small bowl, salt, add ground pepper and various spices that the hostess only wishes. Onions are peeled and grated or finely chopped with a sharp knife. Add one tablespoon of water to the filling so that the stuffing becomes less frequent.
3. We roll out the dough on the countertop with a rolling pin and cut out circles for sculpting pasties with a large cup or other vessel. We roll each cake to the required size and put minced meat on one half. We close the dough well without leaving holes and holes.
4. We 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 ruddy. After frying, lay the pasties on a napkin to give them unnecessary fat. Incredibly delicious pasties on kefir dough will certainly please your family.

How to cook pasties with veal or beef at home?

Cooked pasties stuffed with beef or veal surprise with a delicate and unique taste. Choux pastry is best suited to this type of pasties, because it better sets off the taste of beef and veal meat.

Ingredients:

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

Cooking:

1. We thoroughly clean one head of a large onion, rinse it and, together with beef or veal meat, gently grind it with a meat grinder or blender. Add spices, grind laurel leaves and set aside so that the meat is saturated with spices.
2. Meanwhile, prepare the dough. In a large bowl, throw 5 tablespoons of sifted flour and pour boiling water so that it boils. We break the chicken egg, add the rest of the flour and knead an obedient and elastic dough. After that, we lay out the dough on the countertop, use a rolling pin to roll out a large circle, fold our dough into three identical particles, roll it out and form a square. We cut the dough into identical rectangles, put the minced meat on each of which, carefully fasten the edges of the pasties with your fingers so that holes and holes do not form.
3. We heat the pan on fire and bake without vegetable oil. Turn pasties should be when the dough puffs up. Put the dish on a plate and grease well with vegetable oil. Such chebureks go well with homemade sour cream, their taste is unique and your guests will like it.

Pork and beef juicy meat chebureks

Pasties stuffed with mixed beef and pork surprise with their lightness and juiciness. Such chebureks are very easy to prepare, the components are simple and do not require large investments.

Ingredients:

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

Cooking pasties with beef and pork:

1. 1 kg of pork and beef, in any ratio, carefully grind with a meat grinder or blender.
2. To prepare the dough, mix the water and salt in a bowl until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough will not be stirred with a spoon, put it on the countertop and mix on it. Cover the formed dough with a film or plastic bag and leave to rest.
3. Peel the onion and finely chop the minced meat. After that, it is necessary to crush the minced meat with onions with a pestle so that a sufficient amount of juice stands out. 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. We spread the filling on one part of the circle, close the pasties and carefully sculpt the edges with our hands or a fork. Fry chebureks in melted butter in a frying pan. Turn over to the other side when a golden crust appears.

How to fry pasties with meat in a pan - tips and tricks

In order for the chebureks to be crispy and have a golden crust, you need to remember a few rules for frying them:

1. The fire when frying chebureks should be a little more than average, because at low heat the chebureks burn, while the filling can be raw.
2. You need to fry chebureks immediately after sculpting, then the dish will have a crispy crust.
3. When frying chebureks in a frying pan, it is necessary to pour enough oil so that the dough does not come into contact with the bottom of the vessel.
4. To achieve a golden crust, you can mix butter and vegetable oil, in a ratio of one to one. The dough will be more tender.
5. Chebureks that have been frozen should be fried immediately after the hostess pulls them out of the freezer and put only in hot oil.

Chebureki is an incomparable dish that, being hot, can lift you to the heights of bliss from the first bite. But on the streets it is prepared from anything, moreover, without observing sanitary standards. Therefore, now we will share with you the recipe for this delicious dish, because when cooking at home, you choose the products yourself.

How to cook homemade pasties

The two components of making chebureks are dough and minced meat. As with dumplings, roll out the dough for chebureks in different ways. Some housewives divide it into parts and roll it out already, others prefer to roll out the whole dough and cut out circles using a plate. The main thing is that the resulting cheburek should be no larger than the palm of the one who cooks.

The rolled out dough is folded in half, covering the stuffing. Serrated edges can be made with a fork. Having blinded a few pieces, you can start frying.

Dough recipe for chebureks

• 600 grams (4 cups) flour
• glass of water,
• one teaspoon of sugar
• the same amount of salt without a slide,
• 4 tablespoons vegetable oil
• 80 grams of cooking oil.

Cooking:

1. You need to take a little more flour than indicated in the recipe. Due to the different grinding of flour, the amount that you may ultimately need also varies.
2. First, dissolve salt and sugar in warm water. If it is mineral - it is very good. The dough will be more tender. In portions, start pouring flour into this water, knead to dissolve the lumps. When the mass reaches the consistency of sour cream, add vegetable oil. You can cheat: in order to later form appetizing bubbles on the dough, you can add heated oil or other cooking oil to the dough.
3. If you do not want to heat the oil, then you can pour in vodka (1.tsp). It will also give bubbles to the surface and give them a crispy crust.
4. Continue to add flour until the dough is elastic and easy to move away from your hands.
5. Close the dough for a while and let it brew while you cook the minced meat.

Minced meat recipe

• 300g pork
• 300 grams of beef,
• 3 pieces of onions
• greenery,
• water,
• spices.

Cooking:

1. Traditional minced meat was made from lamb, but onions were always added to it.
2. Scroll the meat through a meat grinder. Do not make mince too small. Cut the greens, add salt and spices and, if desired, a clove of garlic.
3. When mixing the minced meat, add water, it should be semi-liquid. This is necessary in order for the minced meat to release that delicious, slightly spicy broth that pasties are so famous for.
4. Minced meat can be diluted with anything. The main thing is not to overdo it with water. And at the end, put a piece of butter in the minced meat, this will add fat to it.

Video lessons

Cooking pasties at home is very simple. That is why the recipe for pasties from home cooking has migrated to fast food cuisine, and this delicious dish can be bought at almost any catering point. We will tell you how to cook the perfect pastry dough and delicious, juicy minced meat.

Ingredients

• Flour - 4 tbsp.
• Egg - 1 pc.
• Water - 1.5 tbsp.
• Vegetable oil - 3 tbsp.
• Vodka - 3 tablespoons
• Sugar - 1 tbsp
• Salt - 1 tsp
• Minced pork and beef - 500 g
• Onion - 3 pcs.
• Salt - to taste
• Pepper mix - to taste
• Oil for frying - 1 tbsp.

Information

Unsweetened pastries
Servings - 4

Cooking time - 1 hour 20 minutes

Chebureks with meat at home: how to cook

Pour the sifted flour (3 cups) into a deep bowl. Add salt and sugar. Mix.

Beat the egg and pour in the vodka. Mix, rubbing lightly.

Pour in hot water. Knead the dough. Use the remaining flour (0.5 cups) if necessary for the final kneading of the dough. The dough should be a little softer than dumplings.

Roll the dough into a ball, wrap in cling film and leave to ripen for 30 minutes.

Peel, chop and grind the onion in a blender. Can be finely chopped with a knife. Add to mince.

Add salt and pepper mixture to minced meat. Stir the mince. Put a few tablespoons of minced meat in a small bowl and add enough water to make the minced meat a little watery.

Divide the dough into portions. Roll out each piece of dough into a circle.

Put two tablespoons of minced meat on half of the rolled out dough, smooth it.

Close with the second half of the dough, press down on the edges with your hands. to remove air from the cheburek. If there is no special cutter for pasties, you can use a plate with a thin edge. Rolling it with an edge, cut off and at the same time blind the edge of the cheburek.

Pour oil into a frying pan, heat well, but so that it does not burn. Fry pasties on both sides until cooked.

Chebureks serve hot.