The simplest and most delicious dough for chebureks. Recipe with mashed potatoes

In fact, chebureks are just semicircular pies made from unleavened dough. Its recipe can be infinitely varied by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.

Flour, plain water, a little bit of additives, stuffing - that's all you need for crispy chebureks. To prepare the dough, add flour to boiling water and mix immediately.

You will need:

• 600 grams of wheat flour;
• 300 ml of water;
• chicken eggs - 1 piece;
• refined oil - 35 ml;
• table salt - 8 grams.

Cooking time: 45 min.

How to make delicious crispy dough for chebureks:

Step 1. Pour 300 ml of water into the pan, add a teaspoon of salt, pour in refined oil. Wait for the liquid to boil, and immediately turn off the stove.

Step 2. Pour 120 g of flour into hot water, stir thoroughly so that there are no lumps.

Step 3. Cool the dough. And when the mass becomes warm, add the egg, beat.

Step 4. Pour the rest of the flour into the resulting mixture in small portions. Knead with your hands until the dough becomes elastic.

Step 5. Cover the lump with a damp cloth or cling film. After 30 minutes, you can start sculpting pasties.

Crispy dough with vodka for chebureks

In this recipe, one ingredient may confuse you - vodka. But do not worry, vodka is used as a baking powder, and it will not be felt at all in ready-made chebureks.

Required set of products:

• 650 g baking flour;
• 350 ml of plain water;
• a tablespoon of vodka;
• chicken eggs - 1 piece;
• refined oil - 40 grams;
• salt - half a teaspoon;
• granulated sugar - 5 grams.

To knead the dough, you will need: 45 minutes.

1. Pour water into the pan, add oil, salt and boil;
2. Brew immediately in a hot liquid 160 g of flour, mix the lumps thoroughly, let cool;
3. Tip: in order to achieve the perfect consistency, it is very important to thoroughly stir the flour brewed in boiling water;
4. In another bowl, mix well the remaining flour with the egg, salt, sugar, vodka;
5. Combine the contents of the two containers and knead a tight dough. Then wrap it in a bag or cling film. 30 minutes is enough for the dough to “rest”.

Dough for chebureks with mineral water bubbles

To make the dough “bubbly”, add a little vegetable oil to the liquid mass.

For cooking you will need:

• 250 ml of table mineral water (with gases);
• 300 g wheat flour;
• 20 ml of vegetable oil;
• sugar + salt - half a teaspoon each.

The whole process will take: about 40 minutes.

Cooking:

1. Cool the mineral water in advance;
2. Put salt, sugar into a deep bowl, pour in mineral water, stir until they are completely dissolved;
3. In a bowl of mineral water, start gradually pouring the sifted flour. In the process, stir with a whisk to make the mass homogeneous;
4. When the consistency of the dough is similar to pancake, add vegetable oil. It will give fried pasties bubbles;
5. Add the rest of the flour and knead with your hands until the dough is smooth. It must definitely “rest”, so wrap it in a film and leave it for 40 minutes.

Delicious crispy kefir dough for chebureks

Kefir added at the right time will make the unleavened dough more tender. Yes, and the taste and color of such pies will be more interesting.

Ingredients:

• flour - 0.6 kg;
• kefir (fat content 3.2%) - 250 ml;
• chicken eggs - 1 pc;
• salt - 10 g.

Cooking time: 45 min.

Cooking:

1. In a wide bowl, beat the egg with salt, add kefir. Stir with a whisk;
2. Sift the flour, then pour in small portions into the kefir mixture;
3. Put the resulting mass on the work surface, knead until the lump of dough becomes smooth;
4. Cover with a clean, slightly damp towel. After 40 minutes, you can start sculpting.

Milk dough recipe for delicious chebureks

Everything is elementary, you don’t even need to be smart. Just the usual unleavened dough, in which water was replaced with milk, this does not affect the taste in any way, but the pie turns out to be tender and ruddy.

Required set of products:

• flour (highest grade) - 0.5 kg;
• egg (first category) - 1 piece;
• milk (fresh) - 300 ml;
• salt (cooking) - 10 g;
• soda (food) - on the tip of a knife.

Cooking time: 40 min.

How to do:

Step 1. Combine the sifted flour with soda.

Step 2. Break the egg into a bowl, salt, stir.

Step 3. Combine the egg mixture with milk, beat with a regular whisk.

Step 3. With constant stirring, add flour to the milk mixture.

Step 4. Roll the dough into a ball, knead it with your hands until it becomes smooth and plastic.

Step 5. Wrap with a damp cloth. Before sculpting, the dough should rest for at least half an hour.

Classic variant

No doubt, chebureks are delicious. But the most important thing for the hostess is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.

For the classic test, you will need the following products:

• 0.8 kg of sifted flour (grade "highest");
• hot water (almost boiling water) - 200 ml;
• cold water (almost ice cold) - 200 ml;
• refined vegetable oil - 60 ml;
• table salt - 8 grams.

Required cooking time: 40 minutes.

How to do:

Step 1. First, divide the flour, salt into two identical parts. Divide into separate, but deep enough bowls.

Step 2. Prepare the custard version of the dough: pour boiling water into the first bowl of flour, knead quickly so that the mass is without lumps.

Step 3. Prepare unleavened dough: pour cold water into the second bowl of flour, knead as usual.

Step 4 Combine both versions of the dough, pour in 60 ml of refined oil, mix well. You will get a uniform, elastic ball that does not stick to your hands.

Step 5. Wrap the ball formed from the dough with a damp cloth, you can also use cling film. Put on the shelf of the refrigerator for half an hour.

Step 6. Put the chilled and sufficiently “rested” dough on the desktop, form bundles from it, cut them into identical pieces. The size of the rolled cakes depends on the personal preferences of the cook. Many people like big pies, but there are those who like small pasties, literally one bite.

How to cook pasties

To make pasties tasty and juicy, you will need:

• flour (highest grade) - 0.5 kg;
• purified water - 200 ml;
• refined oil (olive) - 5 g;
• table salt - a pinch;
• lamb + pork - minced meat 150 g each;
• peeled onion - 150 g;
• meat broth - 50 ml;
• cilantro - 1 bunch;
• parsley - 1 handful;
• refined oil - for frying.

Cooking time - 1.5 hours. Calorie content of 100 g - 435 kcal.

How to cook:

If desired, you can cook any filling. You can make pasties, for example, with one beef, you can make cold cuts, and also prepare an option for those who do not eat meat. Any fillings are possible, both traditional from cottage cheese and greens, and the most unexpected ones from pollock.

Here are some of the most popular options:

• chopped greens mixed with salt and beaten egg;
• cabbage (for this you need to chop it, chop the onion, grate the carrots, stew everything in a pan and add some spices);
• pollock fillet, minced together with onions, seasoned with spices and butter;
• cottage cheese seasoned with salt, pepper and chopped herbs;
• beef, forgiven through a meat grinder and mixed with chopped peeled tomatoes, chopped cilantro;
• mixed minced pork and beef, seasoned with onions, which must be chopped and then kneaded with spices and salt, add herbs, a little garlic and water.

Little tricks:

• the meat filling will become more juicy and soft if you add a little water to it;
• add a little vodka to the dough so that the cheburek crunches;
• spread the filling on half of the cake, then fold the cake in half and connect the edges, squeezing air out of the pasties;
• for greater strength, the edges of the cheburek need to be lubricated with protein;
• in the cheburek edge, the products are pressed down with a special device, and at home, you can use an ordinary fork;
• so that the pie does not burn during frying, remove excess flour from it.

Chebureks are made from unleavened dough. Unlike yeast dough, there is absolutely no fuss with it. He does not have to devote all day, just take flour, cold water, milk or kefir, butter, salt and a little vodka, combine everything - and you're done!

Another detailed recipe for making pastry dough is in the next video.

Crispy crust, juicy filling with broth - it's hard to resist the "raw pie"! This is how the name of one of the favorite snacks is translated from the Tatar language. Traditionally, cheburek is made from dense, unleavened dough with various types of minced meat: meat, potato, cheese, even with pumpkin and cabbage, and then fried in a large amount of fat.

How to make pasties

There are many mouth-watering step-by-step photos, recipes with descriptions of how to prepare a delicious treat in culinary publications.Cooking chebureks at homedoes not provide for super-complex processes: you just need to knead unleavened dough, prepare a juicy filling, carefully close up the pie and fry.

stuffing

Once the dough is kneaded, you need to properly prepare the minced meat.Juicy stuffing for chebureksit will turn out tender if a lot of onions, tomatoes, butter or broth are added to it. The consistency of minced meat should resemble gruel, only then it will be tender, tasty. Too thick minced meat will simply bake into a lump and spoil the whole taste of your favorite treat.

Dough for chebureks

There are many recipes for preparing the base for this type of product. As a rule, the dough is prepared with water and flour, sometimes with yeast or kefir. Some housewives manage to do, cook a snack in the microwave and in the slow cooker. But to prepare a delicious dough for pasties, as in pasties, you need to knead it with the addition of vodka. Such pies are obtained with bubbles and have an incomparable taste.

Before, how to make pastry dough, take care of the quality of the original components:

• flour must be pre-sifted;
• for the filling, it is ideal to use fatty lamb, but minced meat assorted (pork with beef) is also suitable.
• pick up onions of juicy varieties - this is important for the filling.
• the oil should be refined, odorless.

with bubbles

• Cooking time: 30 minutes.
• Destination: for lunch.
• Cuisine: Russian.

Professional chefs say that the secret of the bubbles on the surface of pasties is that the recipe contains vodka. To preparepastry dough with bubbles- crispy, tasty, you need to brew it. The ingredients are simple, affordable, you only need to try once, and the famous meat pies will take their rightful place in the daily and festive menu.

Ingredients:

• water - 300 ml;
• flour - 640 g;
• vodka - 25 ml;
• egg - 1 pc.;
• vegetable oil - 30 ml;
• salt - 10 g.

Cooking method:

1. Pour water into a deep saucepan, add vegetable oil, salt and heat.
2. Stirring constantly, add flour (about a glass).
3. As soon as the mass becomes homogeneous, remove from the stove. Enter the rest of the flour and mix again.
4. It's the turn of the egg - add it, and then top up with vodka. You should get a thick, plastic mass.
5. Place it in a film and let it stand for an hour. At this time, you can prepare the filling.

As in cheburek

• Cooking time: 2 hours 30 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 260 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Many of us sometimes buy meat pies in a cafe, after which the question often arises: how to make a delicious pastry dough? The answer is simple: you need to cook it on water - mineral, ice - all options are good.Dough for chebureks like in a cheburekit turns out tender and crispy at the same time, it pleasantly exfoliates and does not tear when rolling, it retains the shape of the product well.

Ingredients:

• cold water - 150 g;
• flour - 500-550 g;
• salt - 10 g;
• butter - 90 g.

Cooking method:

1. Pour the flour into a deep container, salt. Pour in water, mix thoroughly.
2. Melt the butter in a water bath or using a microwave and pour warm into the flour mass. Roll up a ball, let it brew for two hours.

Custard crispy

• Servings: 6-8 persons.
• Calorie content of the dish: 264 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another kind of base for delicious, juicy pies. Its charm lies in the fact that it does not require much effort from the hostess: the flour is brewed with hot water, from which its gluten swells faster and the mass becomes usable almost immediately.Choux pastry for chebureks with bubblesyou can freeze - it's convenient when unexpected guests arrive.

Ingredients:

• vegetable oil - 30 ml;
• flour - 650 g;
• egg - 1 pc.;
• salt - 10 g;
• water - 150 ml.

Cooking method:

1. Pour water into a saucepan, let it boil, add oil, salt. Stir the emulsion well.
2. Pour half a portion of flour and start kneading until the mass becomes homogeneous.
3. Cool slightly, add the egg, mix.
4. Put the rest of the flour on the work surface in a slide, make a recess in which you place the dough mass, start kneading until smooth.
5. Let the base lie down, and then knead again. You can start cooking.

On the water

• Servings: 6-8 persons.
• Calorie content of the dish: 241 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.

The simplest version of the base for chebureks. All you need is simple products, patience and a little time. If you need to prepare urgentlydough for chebureks - a recipe on the wateroptimal, because, unlike other methods, it needs the coldest, almost ice-cold water, flour, salt and yolk. Such a basis for future treats will be layered, crispy and tasty.

Ingredients:

• water - 1 glass;
• flour - 220 g;
• vegetable oil - 20 ml;
• salt - 10 g.

Cooking method:

1. Sift flour, add salt.
2. Stir the butter in a glass of cold water and add to the flour in a thin stream. Knead the base. It should not stick to the hands and sides of the dishes. Leave for 30 minutes, after which the mass is ready for rolling.

Yeast

• Cooking time: 1 hour 30 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 198 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The option of such a base for making “raw pies” is not very welcome by professionals, since it is difficult to roll out, does not have a thin, crispy crust. But for those who love pastries with a sour bread flavor, tender, soft,yeast dough for pastiesquite suitable. First, you should start the mass, and then let it brew to activate the live yeast bacteria.

Ingredients:

• vegetable oil - 25 g;
• dry yeast - 10 g;
• sugar - 20 g;
• salt - 10 g;
• flour - 600-700 g;
• water - 200 ml.

Cooking method:

1. Dilute the yeast with warm water, add sugar. Let the dough stand for 15-20 minutes.
2. Pour half the flour, salt, stir.
3. Enter vegetable oil, the rest of the flour and knead well.
4. Let the mass "rest" for half an hour, and then proceed to rolling.

How to make pasties at home

• Cooking time: 60 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 311 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Every experienced housewife has her ownrecipe for chebureks. Some cook them only on custard dough, others - on fresh, with vodka, some put sour cream in minced meat, and the rest dilute the filling with water. The main condition: the dough should be tight, plastic, and the minced meat should be fatty and liquid. Then the products will turn out juicy, crispy and very appetizing.

Ingredients:

• custard or vodka dough - 600 g;
• assorted minced meat - 400 g;
• water (boiling water) - 100 ml;
• salt, spices, herbs - to taste;
• onions - 2 pcs.;
• oil for frying - 200 ml.

Cooking method:

1. Prepare the custard dough, let it brew.
2. Do it in the meantime. First, finely chop the onion, salt it and remember well.
3. Add the onion to the bowl with the meat, season with spices, pour in the water and knead well.
4. Finely chop the parsley and also add to the minced meat.
5. Divide the dough into 16 pieces and roll each piece very thinly. Put a tablespoon of the filling on half of the circle, cover with the second half and pinch the edges well with a fork.
6. Fry in plenty of well-heated fat.

with meat

• Cooking time: 60 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 316 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Modern "raw pies" are prepared with various less fatty types of filling: with cheese, vegetables, fish. But sometimes you still want to treat yourself and loved ones to juicy, melting in your mouth, mouth-watering pastries.How to cook pasties with meat? First, choose the base option, then prepare the filling. The classic minced meat for chebureks consists of minced lamb, but a good piece of pork and beef is also great.

Ingredients:

• pork and beef pulp - 300 g each;
• onions - 2 pcs.;
• vegetable oil - 250 ml;
• chopped herbs, salt, spices - to taste;
• unleavened dough - 600 g.

Cooking method:

1. Start with the stuffing. Pass the meat through a meat grinder.
2. Peel and chop the onion, salt it and remember well that it will release the juice. Mix onion pulp with minced meat.
3. Add a little water or sour cream, chopped herbs to the minced meat, season.
4. Roll out the dough thinly and cut out a circle using a saucer. Put 1 tablespoon of liquid minced meat on one half of the circle, cover with the second half and carefully pinch the edges.
5. Fry the pies in hot fat.

Crimean

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 320 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

Try to do it the way the Tatars do it. Before,how to cook Crimean chebureks, take care of kneading the right dough. Its composition necessarily includes vegetable oil, which makes the crust so crispy after frying. In addition, this dough allows you to cook your favorite dish, but with a vegetable filling, even in fasting.

Ingredients:

• warm water - 250 ml;
• flour - 500-600 g;
• vegetable oil - 0.5 l.;
• salt - 1 tsp;
• meat - 500 g;
• onions - 2 pcs.;
• meat broth - 130 ml;
• herbs, pepper, salt - to taste.

Cooking method:

1. Pour the sifted flour into a bowl, add salt and a few drops of oil (about a teaspoon).
2. Grind the mass well with your hands, then add water in portions. You need to make a tight, plastic dough.
3. Wrap the mass in a film and let stand for 40 minutes.
4. Prepare the minced meat: chop the meat very finely with a sharp knife, the minced meat should resemble gruel.
5. Finely chop the onion and add to the meat.
6. Season the filling, beat it well so that the mass is saturated with oxygen and becomes homogeneous.
7. Pour in the beef broth and stir again.
8. Roll out the dough into a bundle, cut into equal pieces, each of which should weigh about 60 grams.
9. Roll out the layer thinly, place the filling, pinch with a fork.
10. Fry in a large amount of hot fat in a pan on both sides.

With cheese

• Cooking time: 60 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 272 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

On how to make delicious meat pies, you can find a lot of information, step-by-step recipes in culinary publications and on forums. But there is another refined, delicate version of your favorite dish - with cheese filling.How to make pasties with cheese? The answer is simple: cook with vodka, mince cheese and tomato, deep-fry and enjoy.

Ingredients:

• hard or Adyghe cheese - 400 g;
• tomatoes - 4 pcs.;
• parsley - 30 g;
• spices, salt - to taste;
• choux pastry - 500 g;
• vegetable oil - 200 ml.

Cooking method:

1. First, grate the cheese on a grater with small holes. Cut the tomatoes into thin rings.
2. Chop the greens, salt.
3. Roll the custard dough into a tourniquet, divide into 10-12 identical pieces.
4. Roll out the layer again, put grated cheese, two slices of tomatoes and greens on one half.
5. Cover with the second half, pinch the edges.
6. Fry pasties in boiling fat on both sides.

With potato

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 220 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A great option for a favorite treat for those who are fasting.Chebureks with potatoesit is better to cook from unleavened dough on the water. Delicate, mouth-watering and very tasty pies with a soft, creamy filling can be served with any soup, borscht for lunch or used as an independent dish.

Ingredients:

• potatoes - 500 g;
• onion - 1 pc.;
• butter or vegetable oil - 2-3 tbsp. l.;
• pepper, greens;
• unleavened dough - 600 g;
• vegetable oil - 200 ml.

Cooking method:

1. Peel and boil whole potatoes. Salt, add salt, spices, crush with a special press until mashed.
2. Peel the onion, cut it into small cubes, fry in oil until transparent.
3. Mix onions and potatoes.
4. Roll out the dough layer, cut out circles with a saucer. Put 2 tablespoons of minced meat on half a circle, pinch the edges. Fry the products in vegetable oil until golden brown.

From puff pastry in the oven

• Cooking time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 333 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An interesting recipe for preparing treats will appeal to those who prefer not to cook food with a lot of fat. In addition, this method perfectly saves time and effort of the hostess.How to cook pasties in the oven? Prepare puff pastry in advance, make the filling, and a recipe with a photo will help if you don’t know how to pinch or how to fry.

Ingredients:

• assorted minced meat - 600 g;
• onion - 1 pc.;
• packaging of puff yeast dough - 450-500 g;
• salt - 1 tsp:
• vegetable oil - 100 ml.

Cooking method:

1. Defrost the semi-finished product a little so that it is convenient to work with it.
2. Grind the meat in a meat grinder or purchase minced meat in advance.
3. Peel the onion, chop into small cubes, add to the meat.
4. Season the minced meat with salt and spices.
5. Roll out a layer of dough, cut out circles with a diameter of 12-15 centimeters.
6. Put the filling on the circle, blind the edges with a fork.
7. Lubricate the baking sheet, lay out the pies, bake for 30-40 minutes at an oven temperature of 180 C. Lubricate the finished products with oil for juiciness.

Cheburek cooking secrets

Experienced chefs have many professional secrets on how to properly prepare your favorite snack. They will help novice housewives to dodelicious chebureks at home:

• the ideal dough for a dish is custard in boiling water with the addition of vodka;
• it is advisable to make minced meat on your own, from fatty meats;
• chop meat and onions separately - this is the key to the appearance of the famous juice-broth in the finished dish, which should flow out at the first bite;
• before cooking pasties, the dough must be put in the refrigerator - it will roll out better;
• fry products not “in” oil, but “in” oil” - there should be a lot of it so that the pie floats and does not fry.

Video

The taste of fresh chebureks largely depends on what kind of dough was used to prepare them, this is exactly 50% of the whole work, the remaining 50% is minced meat. That is why the dough must be done carefully, slowly and with skill. As a rule, it is desirable to take the simplest dough. There is a certain pattern: the simpler the dough, the tastier it is.

Cooking time: 30 minutes

Calories: 237 kcal per 100 grams

This recipe is the simplest and easiest, however, with its help you can incredibly quickly get the dough for real crispy chebureks. Due to the fact that this dough is very elastic and durable, it will withstand minced meat even in the most juicy chebureks.

• 2 cups of flour;
• 1 cup boiling water
• 1 tablespoon of vegetable oil;
• ½ teaspoon salt.

Recipe

1. We take a deep bowl, into which we sift 2 cups of excellent flour, then add a little salt and mix well.
2. In a separate bowl, we mix boiling water and vegetable oil, then pour this mixture into flour and slowly begin to knead the dough.
3. Do not forget about the egg, it will need to be entered. As soon as the boiling water cools down a bit.
4. By the way, in order not to burn yourself, you first need to knead the dough with a spoon, and after adding the egg, knead it with your hands. The process is very time-consuming and long, and also requires maximum return.
5. In the process of kneading the dough, you may need to add a little more flour, depending on the situation. The dough should not be too steep, otherwise it will be difficult to roll it out.
6. A well-kneaded dough will need to be covered with polyethylene or a napkin on top so that it does not reassure and can lie down a bit.
7. After that, you can cook delicious chebureks. Roll out the dough into a long sausage, cut it into small pieces. Then we roll out each part and lay out the minced meat, fix the edges. That's how easy it is to use this version of the test.

How to cook delicious crispy dough with vodka?

Cooking time: 35 minutes

Calories: 218 kcal per 100 grams

Here we have to make the usual choux pastry, but with the addition of vodka. Vodka is added to such a dough in order to preserve the taste of chebureks for a longer period and protect the minced meat; it also prevents hardening and drying, and also makes the dough bubbly and beautiful.

Set of products for cooking

• 4 cups flour;
• 1.3 cups of water;
• 1 chicken egg;
• 2 tablespoons of vegetable oil;
• 1 tablespoon of vodka;
• ½ teaspoon salt.

Recipe

1. We start the recipe by taking a saucepan, pouring water into it and putting it on fire. Then add oil and salt to this mixture, bring to a boil and add flour (0.3 cups). Stir well so that the tasty dough does not burn. As soon as bubbles appear, the vodka dough must be removed from the heat and cooled.
2. Break the egg into the cooled mixture, add vodka, mix and begin to gradually add the rest of the flour.
3. Knead the dough on a flat surface for 10 minutes, then set aside and cover with plastic wrap. So, the dough should lie for 1 hour and during this time it will need to be kneaded once to make it softer.

The ideal tasty dough is ready, it is left to add minced pork, beef or even chicken mince to it and fry in oil. Here is such a simple recipe for the perfect dough.

How to cook dough for chebureks on beer?

Cooking time: 40 minutes

Calories: 268 kcal per 100 grams

This recipe is quite unusual, but you should not be afraid of it. Despite the large amount of alcohol, juicy pasties from such a test can be eaten even by children. All because the degree during heat treatment will disappear.

Set of products for cooking

• 2 cups of flour;
• 1 glass of light beer
• 1 chicken egg;
• ½ teaspoon salt.

Recipe

1. To begin with, you need to take a deep bowl, in which, using a whisk or a mixer, beat the chicken eggs with salt, then you need to pour in a glass of beer and continue to beat with a mixer until smooth. You should get something like a thick foam.
2. Now we pour wheat flour of proper quality into the beer mixture and stir it very well so that not a single flour lump remains. In addition, the flour must be sifted to make the dough even more fluffy and airy.
3. Knead the tasty dough for another 5 minutes so that it becomes plastic and non-sticky. Then it will need to be wrapped in cling film and left to rest for an hour or more.
4. Now, using the dough and any minced meat, you can cook delicious tender pasties. Minced meat should be laid out in the middle of the rolled out dough cake, the edges need to be fixed. Then it remains only to shift the pasties into a pan with oil and start frying.
5. Crispy dough on beer will perfectly complement any minced meat, the main thing is to do everything correctly and step by step, then the recipe will definitely work out.

Crispy pastry dough is incredibly easy to make if you try and find the right recipe. Appetizing dough can perfectly complement any minced meat, as well as keep it safe and sound when frying.

Prepare a delicious bon appetit!

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, for starters, 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. To prepare it, 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).

Crispy dough for chebureks - every self-respecting housewife should be able to knead it. We will reveal to you the recipes for delicious, elastic and durable dough.

Chebureks in our country are loved by everyone without exception, but, unfortunately, you are not always satisfied with the taste and quality of this dish cooked in cafes and chebureks.

Nevertheless, I really want everything to be perfect in this flatbread with meat - both a juicy, fragrant filling, and a tasty, crispy dough for chebureks.

In this article, we present you with a selection of the best pastry pastry recipes we have tested.

Crispy dough for chebureks - the best recipes

Dough for pasties on the water

The dough for chebureks is delicious, crispy and very easy to prepare and does not require any special ingredients. Even mixed with water, it will ensure that your chebureks will have a delicious, crispy crust when cold.

Ingredients:

250 ml. water,
300 gr flour
1 st. a spoonful of vegetable oil
1 teaspoon of salt.

Making the dough:

Crispy dough for chebureks is prepared in a deep container, into which we first pour water, and then pour flour with salt, and also pour oil.

Mix the dough into chebureks to form a viscous mass. Now it needs to be properly washed so that the dough becomes strong and elastic. This is easiest to do on a table.

Be sure to sprinkle the work surface with flour, put the dough on it and start kneading it with your hands. The dough for chebureks must be kneaded carefully, gradually adding flour to it.

As soon as our crispy dough for chebureks ceases to stick to your hands, becomes elastic and elastic, it must be wrapped in cling film and put in the refrigerator. After half an hour, you can already cook pasties.

Crispy dough for chebureks on boiling water

The dough for chebureks is tasty, crispy, which can be rolled out very thin and be sure that it does not tear during frying, usually made in boiling water and using eggs.

The recipe for crispy dough for pasties in boiling water is very simple: you need to take 300 ml of water, 600 g of flour, one egg, a few tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of vodka, half a teaspoon of salt.

Choux pastry dough with vodka for pasties crispy is kneaded as follows:

We take a fairly roomy saucepan, pour salt into it and pour in the vegetable oil according to the recipe. Pour water and bring this mixture to a boil, turn off the heat.

Gradually pour two-thirds of the flour into boiling water, constantly stirring the mass with a wooden slotted spoon. Then it remains to wait for the crispy pastry dough to cool.

Only in the mass that has cooled to slightly above room temperature, you need to add vodka and an egg. After kneading well and letting the dough soak with vodka, we proceed to the next step. The dough for pasties with vodka should be properly mashed on the table with your hands, gradually pouring the remaining third of the flour into it.

According to this recipe, a very elastic, tasty and crispy pastry dough with bubbles is obtained. Try it and you will definitely like it!

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