The traditional dough for chebureks is tasty and crispy. mineral water recipe

Making dough for chebureks is a truly creative process. After all, how else to explain the presence of so many of its variations! Dough on boiling water, milk, kefir, vodka or even custard. And every time it turns out moderately soft, crispy, with an appetizing crust... We will tell you how to prepare dough for chebureks from different products so that your dish will please your loved ones.

Easy to cook

Chebureks today can be found on the menu of snack bars in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather, a Crimean Tatar one. You can get acquainted with real chebureks only in the Crimea, where representatives of the Crimean Tatar people cook it in the best traditions. And they are happy to share the secrets of its preparation. Although if you ask several chefs the question of how to make dough for chebureks, you are unlikely to get a definite answer. Like many national dishes, this has passed the test of time and its own "evolution of the species." As a result, now we have the opportunity to choose our version of the test for chebureks. And please your relatives with delicious variations on the theme of the test.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Chebureks from choux pastry are very soft even after cooling. Custard or, as it is also called dough for pasties in boiling water, is prepared very simply and quickly.

You will need:

• flour - 640 g,
• water - 160 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Boil water until it boils, add oil and salt there. Immediately pour half a cup of flour into boiling water and mix thoroughly until the lumps disappear. Leave the mass to cool.
2. Add the egg to the resulting mass, mix.
3. Make a hill of flour on the table, enter the custard mass in the middle, knead a smooth, tight dough.
4. Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start sculpting chebureks.

Dough for chebureks with milk

How to cook delicious dough for chebureks with milk? As simple and fast as custard. The use of milk in the dough recipe makes it possible to obtain a soft and plastic mass, from which it is very easy to mold chebureks later. The dough rolls out perfectly, and pasties are soft and puffy.

You will need:

• flour - 450 g,
• milk (non-fat) - 250 ml,
• vodka - 75 ml,
• salt - 1/2 teaspoon.

Cooking method

1. Warm up the milk and mix it with salt.
2. Place the flour on a cutting surface, make a well and pour into the milk and salt.
3. Lightly mix the mass, gradually adding vodka, until the dough thickens.
4. The consistency of the dough should come out moderately steep. If the dough is too hard, pat it down with wet hands. If, on the contrary, liquid, add more flour.
5. Wrap the dough in cling film and refrigerate for 30 minutes.
6. The dough is ready!

Dough for chebureks with vodka

Following this recipe, you will learn how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on pasties during frying.

You will need:

• flour - 640 g,
• vodka - 30 ml,
• water - 350 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Pour water into the pan, add vegetable oil, salt and put on fire.
2. Sift 1 incomplete glass of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
3. When the flour is completely dispersed, remove the mass from the heat and cool. Add the remaining flour and knead the dough.
4. Add the egg to the loose, not kneaded mass and begin to gradually (in several steps) pour in the vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
5. Wrap the dough in cling film and leave it in the room for an hour. After that, punch down the dough and send it back to the refrigerator. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.

Dough for chebureks on kefir

This simple recipe will allow you to get soft and tasty chebureks. And it's not hard to cook them.

Cheburek with meat is the most delicious pie if it is cooked according to all the rules! This dish is especially appreciated for its crispy and thin dough. It is unusually tasty, ruddy, ennobles any filling. Here are step-by-step recipes for the most crispy chebureks.

It's time to pamper your family!

Crispy pasties - general principles of cooking

The traditional dough for chebureks is made from ordinary flour and water. That is, as for dumplings. But more and more often there are recipes for eggs, with vodka, kefir or milk. Other ingredients can be added to the dough, the main thing is the consistency. The mass should be thick, even steep. The dough is allowed to rest well, only after that it is thinly rolled out. If you roll out the base thickly, then it will turn out rubbery, but not crispy at all.

What is the stuffing made from?

Chopped meat;

Onion garlic;

There are recipes with potatoes, cottage cheese, and various other additives, but they cannot be called traditional. Real chebureks have the shape of a semicircle, they are thin, so the minced meat needs to be smeared.

Pasties are fried in a regular deep-fried pan. Usually only 21 pieces fit at a time. This dish does not like reheating, it is better to cook it immediately before use. When cold, it not only loses its taste, but also loses its crispy crust. The dough will soften and become a little sticky.

Crispy pasties: a step by step recipe for vodka

Vodka is added not only to the dough for brushwood. This ingredient gives a special crunch, makes products very appetizing and beautiful. This step-by-step recipe for crispy pasties for minced meat uses pork and beef. But if desired, you can add chicken, turkey, lamb. The only condition is that the product should not be too lean.

Ingredients

420-450 grams of flour;

200 ml of water;

1 st. l. ordinary vodka;

2 tablespoons of oil;

Salt, sugar.

Stuffing for chebureks:

200 g pork;

200 g lamb;

100 g of onion;

Additionally, you will need about 400 ml of vegetable oil for frying or a mixture of fats.

Cooking

1. You will need to add a pinch of sugar to the dough so that it browns beautifully, but it is undesirable to pour more, otherwise the crust will burn quickly and the meat filling will not have time to cook. Mix prescription water with a pinch of granulated sugar. Add an incomplete teaspoon of salt and pour in vodka. You can use moonshine. Mix thoroughly.

2. Add flour and knead the dough until smooth. In the process, add vegetable oil. We make a steep mass, as for making dumplings.

3. As soon as the kneaded unleavened dough with vodka begins to stick off your hands, put it in a bag, let it rest for half an hour.

4. We are engaged in a stuffing. We twist or chop both types of meat in a combine, chop the onion. You can use any spices you like. A mixture of peppers is especially well combined with minced meat, you can add a little chopped parsley, do not forget to salt. Mix thoroughly.

5. We take out the cooked dough, divide it into small pieces, depending on the desired size of pasties. In the classic version, such pieces are made from which you can roll out a cake the size of a saucer.

6. Roll out a cake from each piece, spread the meat filling on one half. Cover with the free side. For the strength of the seams, you can additionally press the joints with the cloves of a fork.

7. Pour oil into the pan. Diet pasties do not exist. Of course, you can cook them in a dry frying pan, but it will not be the same. There should be enough oil so that the products float freely, do not touch the bottom of the pan.

8. We put pasties in warm fat, it is very important that the dough does not absorb it. Fry on both sides until golden brown and crispy.

9. We take out the pasties on paper napkins, also cover the top for a few seconds to remove excess fat.

10. Done! Chebureks according to this step-by-step recipe are crispy, ruddy, incredibly fragrant. Eat right away before they get cold.

Crispy pasties: a step-by-step recipe for mineral water with lamb

A traditional step-by-step recipe for crispy chebureks with fragrant minced lamb. You can also cook it from goat meat, it is also very tasty. We will knead the crispy dough on a mineral water. We use water with gases. If it is very salty, for example, Essentuki, then we take this into account when adding salt.

Ingredients

A glass of mineral water;

0.5 tsp Sahara;

0.5 tsp salt;

400 grams of flour;

1 tablespoon oil plus for deep frying (how much will go).

For filling:

350-400 g lamb;

5 sprigs of parsley or cilantro;

2 onion heads;

1 clove of garlic;

Black pepper, salt.

Cooking

1. Measure mineral water, add salt and sugar, add vegetable oil, stir and immediately add flour. Quickly knead the unleavened dough until the gases from the water have evaporated. We wrinkle until smooth, put it under an inverted bowl or transfer it to a regular plastic bag, let it lie down for about half an hour.

2. We wash the lamb, wipe it with napkins, no drops of water in the filling are needed. We twist through a meat grinder. Although, Asians simply chop meat with two large knives. It is believed that such a filling turns out to be tastier.

3. Finely chop the onion, add salt to it, pepper, knead with your hands or with a pestle to extract the juice. Pour over twisted lamb.

4. The final touch is greenery. A delicious filling is obtained with cilantro. Anyone who does not like her can add ordinary parsley. Chop the garlic clove immediately.

5. Pour all the ingredients into a bowl of lamb, stir thoroughly. If the minced meat is prepared in advance, then we remove it in the refrigerator, let it ripen.

6. We take out the dough, divide it into several parts. Each piece must first be rounded with your hands, then rolled into a thin cake. To prevent the rolling pin from sticking, lightly sprinkle the countertop and the piece on top with flour.

7. Now lay out the filling in the usual way, stretch an even layer with a fork. We pinch the edges of the cheburek.

8. Heat vegetable oil deep fryer in a large frying pan or in a convenient saucepan.

9. Lay out pasties. Cook until golden brown on one side, and then on the other.

Crispy pasties: a step-by-step recipe from custard dough

A step by step recipe for crispy pasties from choux pastry. For the filling, you can use any minced meat you like.

Ingredients

1.5 st. boiling water;

3 art. flour;

3 tablespoons of oil;

1 tsp sugar sand.

Filling:

500 g minced meat;

2 onions;

Extra oil for deep frying about 250-300 ml.

Cooking

1. Measure the right amount of boiling water, add sugar, salt, pour in three tablespoons of vegetable oil and add one glass of flour. Stir quickly, cool slightly while continuing to mix.

2. Add the remaining flour, knead a very stiff dough. It will lie down a little, it will become softer. We put it in a bag, put it in the refrigerator, leave it for half an hour.

3. While you can do the preparation of the filling. Twist the meat if the minced meat is not already chopped. Chop or twist onions, combine with meat. Season with salt and pepper. We stir.

4. We take out the dough from the refrigerator, put it on a table sprinkled with flour. Divide into pieces, roll out thin cakes.

5. We lay out the filling, form pasties of a classic shape, carefully pinch the edges so that the meat juices do not flow out.

6. Pour the oil into the pan. We make the deep fat at least two centimeters thick so that the chebureks swim freely, heat it up on the stove.

7. We spread the formed chebureks, fry on a fire slightly above average for several minutes on each side.

Crispy chebureks: a step-by-step puff pastry recipe

The easiest step by step recipe for crispy chebureks. We buy puff pastry without yeast. We use absolutely any meat for minced meat.

Ingredients

Pack of dough (0.4-0.5 kg)

250-300 g minced meat;

Bulb, spices;

Deep fryer for frying.

Cooking

1. Get the dough in advance, defrost.

2. Chop the onion, mix with minced meat, add spices to the filling, you can chop a little greens. Mix thoroughly.

3. We take a piece of dough, put it on the table, sprinkle a little flour on top and roll it out very thinly, as far as possible.

4. Pasties can be made in a classic shape, for this we attach a saucer, cut it off. Or we sculpt rectangles so that there is no waste.

5. Regardless of the form used, spread a layer of minced meat on the half, smear it.

6. Lubricate the edges of the cakes with water, which will stick together. We make pasties.

7. We heat up the deep fat, lower the formed products.

8. Fry pasties in oil until tender. From puff pastry, they are not very ruddy, since it usually does not contain sugar, but they are very tasty and crispy.

Fatty chebureks are tasteless, so the oil needs to be warmed up well so that it is not absorbed, and after frying, be sure to lay out the finished products on napkins.

It is important to pinch the edges of the pasties well, otherwise the juice will flow into the hot deep-fryer and “shoot”. If the edges of the dough are dry, then you can first grease them with plain water, so they will stick together better.

If the meat or poultry is without fat, then it is better to immediately add a little chopped lard to the filling.

Leftover dough? From it you can fry unusual pasties with salted cottage cheese. Cheese and herbs, with simple sausage or ham, potatoes and lard.

If there is a lot of flour on pasties, it will burn in oil, scorch marks will appear, and there is a lot of smoke in the room. Before laying products in deep-frying, it is advisable to shake off the excess.

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-complicated 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;
• grind 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

Today we will make crispy dough for pasties, a delicious recipe with a photo is presented under the description, step by step and in detail. I will show you how to make the dough itself, and at the same time, how to mold and fry from it, crispy delicious chebureks with bubbles.

By the way, on the site, in addition, you can see other types of recipes for various doughs, for example:

And, of course, find out the main ones - 13 important chips with which you will get an airy and fluffy yeast dough.

And, crispy dough for chebureks, a delicious recipe with a photo that you will see now, will not leave you one iota indifferent. Moreover, you will cook it yourself, with quality ingredients, and most importantly, with soul.

Although this dish came to us from Central Asia, our hostesses learned how to make it so that you will never distinguish oriental crispy dough for chebureks from our similar dish.

True, in the countries of Central Asia, such chebureks are usually cooked with minced meat and spicy spices, but our housewives often cook them with rolled meat - the taste does not change at all and it turns out even juicier.

Useful tips for preparing the filling for crispy dough for chebureks

1. If you are going to make stuffing from minced meat, then I recommend adding 2-3 tablespoons of kefir or milk to it;
2. It is better to cut onions with a knife than to scroll in a blender, so the filling will be juicier and tastier;
3. Of course, you can take any meat for minced meat, but it will be tastier if you make assorted lamb, beef and pork - minced chicken is also welcome;
4. If you like spicy dishes, be sure to add your favorite spices to the crispy dough for chebureks, I think this will only make them tastier and more aromatic;

Crispy dough for chebureks is very fond of when it is cooked in a significant amount of vegetable oil (or fat, as in the Caucasus). If you don’t have a deep fryer, then you can take a deeper frying pan and fry pasties from crispy dough in it, only so that the oil completely hides them, as we already did in a similar recipe “”.

Well, now, I will tell and show you how to knead the crispy dough for chebureks correctly, a delicious recipe with a photo will help you step by step and in detail.

P.S. And this crumbly dessert for tea "", will disappear from the table before it has time to appear.

Well, now let's see how to cook.

What could be tastier than juicy crispy chebureks on bubble dough from the popular cheburek? Only a homemade snack prepared by loving caring hands. To make the treat really tasty, you need to properly prepare the dough for pasties with bubbles.

Dough for pasties with bubbles - a classic recipe

According to the classic recipe, the dough is cooked on water. Therefore, it turns out to be budgetary and affordable for everyone. In addition to water (1 tbsp), you need to take: 280 g of flour, 20 ml of any vegetable oil, a teaspoon of salt. The following describes how to cook dough for chebureks on the water.

1. Slightly warm liquid is poured into a deep container. Wheat flour is poured into it in small portions. It is better to sift the latter a couple of times in advance.
2. Salt and oil are added to the bowl.
3. The ingredients are thoroughly mixed with a spoon or spatula until a viscous homogeneous mass is obtained.
4. Next, the mixture is laid out on the surface with a thin layer of flour.
5. Knead the dough well with your hands so that it practically stops sticking to your fingers.
6. When the mass becomes elastic enough, it can be transferred to a bag and sent to the cold for half an hour.

It remains only to wait for the time and start frying delicious chebureks.

Recipe for kefir

If there is kefir in the house, then you can cook pasties based on it. This recipe is also simple and understandable even for beginner cooks. It includes the following products: 1 tbsp. low-fat kefir and water, 60 ml of odorless sunflower oil, egg, 4 tbsp. flour of the highest grade, a pinch of salt and sugar.

1. Water is poured into the pan, salt, sugar and butter are added there.
2. The container is sent to the fire, and its contents are brought to a boil.
3. A little less than half a glass of flour is poured into the liquid in minimal portions. The mass is thoroughly stirred and cooled.
4. When the mixture reaches room temperature, you can drive an egg into it and pour in kefir.
5. After thoroughly mixing, the remaining flour is introduced into the dough. It should be very elastic.

1. Salt dissolves completely in boiling water.
2. Next, ¼ of the whole flour is poured into the mass.
3. It remains to gradually add the rest of the flour to the warm dough, sifting each individual portion.
4. A very steep dense mass is kneaded, which should be left at room temperature for a short time. During this time, the dough will rest and cool completely.

The finished mass is perfectly rolled out to a minimum thickness and does not tear. The result is the most delicate crispy chebureks. The taste of the dough will be similar to the usual puffs.

egg dough recipe

For this recipe, the ingredients are measured in eggshells. To do this, a hole is made at the top of the egg (for example, with a knife), and liquid is released into the bowl through it. The resulting empty container is convenient to measure the amount of products. For egg dough will be used: 7-8 shells of clean drinking water and 1 of any vegetable oil (it is better to take olive oil), 4 eggs, flour, how much dough will take, 120 ml of vodka, a pinch of salt.

1. Water is mixed with vegetable oil and salted to taste. Grains of spice should be completely dissolved in the liquid.
2. All the eggs are broken into the water, and the mass is lightly beaten with a fork until smooth.
3. Next, vegetable oil and vodka are added to the liquid.
4. It remains to work with flour. In the future dough, it is poured in small portions after sifting. There should be enough flour so that the dough is not too sticky, but not too tight.
5. When the mass thickens enough, it is better to transfer it to the table and continue to knead with your hands.
6. The resulting cheburek dough is sent to the cold for 2.5 hours. Previously, it is wrapped in cling film or a clean towel.

When sculpting chebureks, it is convenient to moisten your fingers with vegetable oil so as not to use additional flour.

Dough with vodka - like in cheburek

Dough for pasties with vodka is found in various variations. The recipe described below is most often used in large pasties. But each hostess, if desired, can slightly change it, altering it for herself. For such a recipe, the following products are needed: an egg, a glass of boiled water, 1 tbsp. alcoholic drink, 2 tbsp. oil (vegetable), 430 g flour, a pinch of salt.