Recipe for lazy pasties with kefir. Lazy pasties made from lavash

What do I want to offer you today, dear fans of meat pies? A chic and no less tasty alternative to classic chebureks are lazy chebureks made from lavash. Housewives who have difficulties with time will especially like this recipe. No special fuss with the dough. In just 15 minutes, crispy crescents with meat filling will sizzle in a frying pan, and after 30 minutes these same chebureki will appear on your table.

To make lazy pasties from lavash, you need so little ingredients: minced meat (preferably homemade), fresh thin lavash, onions, a little salt and pepper, and oil for frying - at your discretion.

I use ground beef plus some pork (3:1). You need to take a third of the minced onion and then chop it in a meat grinder or on a grater. Salt and pepper to taste.

Mix into homogeneous homemade minced meat - ideal for lazy lavash pasties.

Cut thin pita bread into rectangles using scissors.

Cover the filling with the free edge.

Heat a container for frying pasties and add oil. Lazy pasties made from lavash are also very economical. For frying you need three times less fat than for regular cooking.

Transfer the pieces into the heated fat and brown on the bottom. Turn over and brown on top.

Lazy lavash pasties are ready! Garnish the dish with lettuce leaves. Serve this crunchy treat as a snack.

Fast, easy and delicious! High in calories, but where to go? Everything fried in oil is like no other.

One lazy cheburek with meat will not ruin your figure, but it will lift your spirits, just like it did for us. Happy crunching!

Step-by-step recipes for lazy pasties made from liquid and puff pastry, lavash, waffle cakes

2018-03-21 Marina Vykhodtseva

Grade
recipe

3815

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

12 gr.

Carbohydrates

15 gr.

217 kcal.

Option 1: Classic lazy pasties made from batter

Option for a very simple dough and filling for lazy pasties. Minced meat will require pre-frying, otherwise the filling inside simply will not have time to cook. The dough for such chebureks is made with kefir; it is kneaded for about ten minutes, after which you can immediately start frying.

Ingredients

• 300 ml kefir;
• two eggs;
• 2 tsp. Sahara;
• 0.3 tsp. soda;
• 400 g beef;
• 180 g flour;
• 100 ml oil;
• spices;
• 150 g onions.

Step-by-step recipe for lazy pasties

Scroll or chop the meat. We peel the onions and fry them in three tablespoons of sunflower oil, everything else is needed for pasties. As soon as the vegetable pieces become transparent, add minced meat to them. Cook together until it begins to brown. Then add salt and pepper. Remove from heat and let the filling cool.

You can knead the dough for lazy chebureks with a mixer or a whisk. We combine a couple of eggs with kefir, add salt, add soda and sugar to them and beat everything. Add flour until you get a thick mass, reminiscent of pancake batter. You don't need to put anything else into it.

Preparing a frying pan for frying pasties. Put it on fire, pour in oil. As soon as the fat warms up, you can put the pasties into it. Scoop up the dough with a spoon and spread it into a flat cake.

As soon as the bottom has set a little, place the previously fried minced meat with onions and spices on one half. Gently lift the free part of the dough with a spatula and cover the filling.

Cover the frying pan and cook the cheburek under the lid for a minute. Then turn it over and brown the other side until nicely browned. We transfer the lazy cheburek to a dish and continue cooking in the same way.

There is almost the same recipe for dough for lazy pasties, but with the addition of dry yeast. The mass will need to stand with them for a little while, but no more than a quarter of an hour. This amount of kefir will require about five grams of yeast.

Option 2: Quick recipe for lazy pasties

For this option you don’t need any dough or flour, just thin pita bread is enough. The filling is made from raw minced meat, as in the traditional recipe. We use any type of meat at our discretion, twist it through a meat grinder or grind it in another way.

Ingredients

• 2 pita breads;
• 30 ml oil;
• 250 g minced meat;
• 50 g onion;
• spices.

How to cook quickly

You need to cut out pieces from the pita bread. Make it about the size of a medium saucer. You can use a plate as a template or use a small lid. We try to reduce waste. You can cut with scissors or a sharp knife.

Either mince the onion together with the minced meat, or finely chop and add. Pepper, salt, pour in two tablespoons of water, milk or kefir. Stir thoroughly, you should get a slightly viscous filling. Lubricate the halves of the cut out pieces of pita bread with it.

Cover the filling with the second part of the cake, smooth it and straighten it, the sides should stick together. We make all the lazy pasties in this way.

Pour a little vegetable oil into the frying pan; deep frying is not needed for these chebureks. Place two pieces in a frying pan and fry over medium heat until done. Turn over carefully, it is better to lift the unclosed edge so that the meat juice does not leak out.

It is not necessary to cut out exactly the circles from the pita bread. The shape is actually not important, you can make square or triangular pasties, there will be much less waste.

Option 3: Lazy pasties made from puff pastry

Another recipe for lazy pasties without flour. We buy ready-made puff pastry in the store. Filling with raw meat or minced chicken. We prepare it according to all the rules so that the dish pleases with its taste. Refined oil is used for frying

Ingredients

• 500 g dough;
• 400 g minced meat;
• onion head;
• frying oil;
• a couple of cloves of garlic;
• 1 tsp. spices for meat;
• 4 tablespoons of cold water.

How to cook

We make minced meat while the dough lies and thaws. Grind the meat with vegetables, add cold water and seasonings. Salt and mix. The water should be completely absorbed.

Once the dough is completely thawed, you can roll it out. If it is difficult to work with a whole piece, then first divide it into several parts. Cut out squares of dough with sides approximately fifteen centimeters long.

Spread the minced meat. We try to apply it carefully and in an even layer, be sure to leave half a centimeter of unaffected dough. We connect the edges, carefully pinch them so that they stick together.

Pour about a centimeter of refined, odorless oil into a wide frying pan. We warm up and launch a couple of chebureks. Fry one side, then turn over and cook the second side. It is better to take it out onto paper so that the fat is absorbed a little, then transfer it to a clean plate.

Very often puff pastry does not want to stick together, it is dry and difficult to work with. In this case, it is recommended to simply grease the edges of the cakes with a small amount of water; you can use a raw egg. Chebureks will turn out stronger, they will not open when frying in a frying pan.

Option 4: Lazy pasties with cheese and chicken

To prepare such lazy chebureks you need waffle cakes. Another option for those people who don’t like to fuss with dough, but there is still a little flour in the recipe. For the filling you will need minced chicken and a small amount of hard cheese.

Ingredients

• 3-4 waffle layers;
• 300 g chicken;
• 100 g cheese;
• a glass of flour;
• 2 eggs;
• oil;
• bulb.

Step by step recipe

Grind the chicken, add grated onion and cheese. Add any spices, add salt and stir thoroughly. Minced chicken is usually quite tender; you don’t need to add water to it.

Cut the waffle cakes into equal pieces. If they are initially rectangular in shape, then we make squares. If the cakes are round, then divide them into segments, you will get triangular pasties

Grease one waffle crust with minced meat and cover with the same piece. Beat the eggs with a fork. Pour regular wheat flour into another plate. Pour oil into a frying pan, layer about half a centimeter.

Dip the waffle blank into the egg mixture, then roll it in the prepared flour, preferably covering it on all sides, and place the lazy pasties in the frying pan. Fry until done.

You can cook these chebureks without cheese or use minced meat instead of chicken, such as lamb, as in the recipe below.

Option 5: Lazy pasties with lamb

Such chebureks will be as similar as possible to the original dish, since the minced meat is prepared from lamb with the addition of the right spices and kefir. It is the fermented milk product that gives the filling the desired consistency, helps to reveal the taste of this meat, but does not leave water. The dough here is again used puff pastry without adding yeast.

Ingredients

• 500 g dough;
• 400 g lamb;
• 70 g onion;
• 0.2 tsp. pepper;
• 3 sprigs of cilantro;
• 60 ml kefir;
• spices;
• a clove of garlic;
• 150 ml oil;
• egg.

How to cook

If the lamb is not fatty, then you can add a little fat tail. We chop the onion finely, chop the cilantro, prepare the allspice and send it all to the twisted meat. Add salt, add fatty kefir and start stirring. You can take sour milk or sour cream, fermented baked milk. Bring the filling until smooth. Add garlic to it as desired.

Get the dough in advance. It must be completely defrosted, otherwise it will be difficult to roll out. Unfold the piece on the countertop and roll it out with a rolling pin to a thickness of two millimeters. Cut into pieces. The size depends on the desired size of the pasties.

We spread the aromatic minced lamb onto the halves of the dough pieces. Immediately beat the egg and brush the unaffected edges with a brush. Glue the pasties together, carefully pressing the layers of dough.

Pour oil into a frying pan and place it on the stove to heat up. Slowly and carefully lower the formed pasties into it and fry in the usual way, after a couple of minutes we turn it over to the other side. Serve hot.

Zira will perfectly highlight the taste of lamb. It is this that is often added to oriental dishes and gives that very zest and unusual aroma. It’s just important not to overdo it with this spice; add one pinch.

Do you cook pasties rarely because this process takes a lot of time? We will teach you how not to spend a lot of time on cooking, but as a result get an equally tasty dish.

Lazy pasties - basic cooking principles

The filling for lazy chebureks is prepared in the same way as for regular ones. You can use any minced meat to your taste: pork, mixed, beef or chicken. To prevent the pasties from turning out dry, add quite a lot of onion to the filling. It is ground through a meat grinder or in a blender. For flavor, spices and fresh or dried herbs are added to the filling. The filling can be not only meat, but also cottage cheese, potato, etc.

Most of the time is spent on kneading and rolling out the dough. To prepare lazy pasties, thin Armenian lavash, waffle cakes or sheets for egg rolls are used instead of dough. You can also knead the batter.

The pita bread is cut, the meat filling is placed on one half and covered with a second layer of dough. Chebureks are usually made in a triangular shape. If lazy chebureks are made from waffle cakes, then minced meat is evenly distributed onto one cake and covered with a second cake. Press lightly and cut into triangles.

Fry the lazy pasties in well-heated vegetable oil until golden brown and place on a dish lined with napkins.

Recipe 1. Lazy pasties with lavash

Ingredients

any meat - 300 g;

salt;

thin Armenian lavash - six sheets;

freshly ground pepper;

vegetable oil;

onion - three heads;

dill, parsley and cilantro - a large bunch.

Cooking method

1. Rinse the meat, remove films and veins. Cut into pieces and grind using a meat grinder.

2. Peel the onions, wash them, cut them into four parts and place them in a blender container. Rinse a bunch of greens, lightly dry them on a napkin and send them after the onions. Beat everything into fine crumbs, without turning it into a puree. Transfer the onion and herb mixture into a deep bowl.

3. Add minced meat to the onions. Season everything with a mixture of salt and pepper. Stir with a spoon until smooth.

4. Cut each sheet of pita bread into equal squares. Cut each into triangles. This is very convenient to do with kitchen scissors.

5. Place some meat filling in an even layer on one part of the triangle. Fold the triangle in half, covering the minced meat with the second part of the dough. Press lightly with your palm. Carefully collect the minced meat that has come out with a knife or fork. Thus, make all the preparations.

6. Heat vegetable oil in a cast iron frying pan. Place our triangles in it and fry until golden brown. Turn over and cook for the same amount of time. Serve hot.

Recipe 2. Lazy pasties with batter

Ingredients

300 ml fermented baked milk;

onion - four heads;

two eggs;

300 g boiled meat;

5 g dry yeast;

5 g table salt;

300 g flour;

sunflower oil;

10 g granulated sugar;

250 ml warm water.

Cooking method

1. Prepare the dough. To do this, combine 100 ml of warm fermented baked milk with 5 g of sugar and yeast. Stir and refrigerate for a quarter of an hour.

2. In a separate cup, combine the remaining fermented baked milk with eggs, 5 g of sugar and salt. Stir and add the prepared dough. Stir again. Add flour little by little and knead the dough to the consistency of homemade sour cream. Pour in warm water and stir. The result should be a dough like kefir. Cover the bowl with the dough with a clean towel and leave to rise.

3. Cut the boiled meat into small cubes.

4. Peel the onions, rinse and finely chop. Heat vegetable oil in a cast iron skillet. Place the onion in it and fry until golden brown. Now add the boiled meat, season with pepper and salt. Stir, keep on fire for a couple more minutes and cool.

5. Pour a couple of tablespoons of sunflower oil into the bowl with the dough and stir.

6. Pour a little oil into a preheated cast iron frying pan. The heat should be slightly higher than medium. Pour some batter into it to make a small pancake. When its edges are browned, place a little filling on one side and cover it with the other half. It should be shaped like a semicircle. Press down lightly and continue cooking for another minute. Then turn over and fry for a couple more minutes.

7. Place the pasties on a plate, covering it with a napkin. Cool slightly and serve with milk drinks or tea.

Recipe 3. Lazy pasties with waffle cakes

Ingredients

three waffle layers;

freshly ground black pepper;

half a kilogram of minced meat;

sea ​​salt;

three eggs;

a glass of flour;

large onion head.

Cooking method

1. Cut each waffle cake into equal squares.

2. Peel the onion and chop it as finely as possible. Combine onion with minced meat, season with pepper and salt. Stir.

3. Place a little meat filling on each square and distribute it evenly around the entire perimeter.

4. Take two squares and connect them minced meat to minced meat. Press lightly.

5. Beat the egg with a fork until smooth. Pour flour into a separate plate.

6. Dip the square into the egg. Then remove and roll in flour.

7. Place the pieces in a frying pan with hot sunflower oil and fry on both sides until golden brown. Cool slightly and serve with drinks or instead of bread with broth or soup.

Recipe 4. Lazy pasties

Ingredients

300 g flour;

spices;

300 ml boiling water;

salt;

half a kilogram of minced meat;

vegetable oil;

large onion;

garlic - two cloves

Cooking method

1. Under no circumstances do we change the proportions of boiling water and flour. These two ingredients should be exactly as specified in the recipe. So, sift the flour into a deep bowl. Carefully pour in the boiling water and begin to quickly knead, first with a spoon so as not to burn yourself, and then with your hands. Cool the dough completely.

2. Peel the garlic and onion. Place in a blender container and blend. Add the garlic-onion mixture to the minced meat. Season with spices and salt. Mix with a spoon.

3. Roll out the dough into a thin layer, sprinkling the surface with flour. Evenly distribute the meat filling over it. Roll the dough into a roll. Cut into pieces two centimeters wide.

4. Roll each piece in flour and place in a cast iron frying pan with heated vegetable oil. Fry until lightly browned, then turn over and fry for the same amount of time on the other side. Place the finished pasties on a plate, covering it with a paper towel. Serve after cooling until warm.

Recipe 5. Lazy chebureki with sheets for egg rolls

Ingredients

half a kilogram of minced pork and beef;

coriander;

fresh parsley;

ground black pepper;

half a kilogram of onions;

sea ​​salt;

100 ml filtered water;

olive oil;

packaging of dough for egg rolls.

Cooking method

1. Peel the onion and rinse it. Cut half the onion into four parts and chop as thinly as possible. Place the other half in a blender container, add water and blend until pureed. Rinse a bunch of parsley, dry it on a napkin and finely chop it.

2. Add chopped onions, herbs and onion puree to the minced meat. Mix well with a spoon.

3. Take the dough squares. Place the meat filling on one corner. Brush the edges with water and cover with the other half of the dough. It should look like a triangle. Then use a fork to press the edges all the way around. So make all the preparations.

4. Pour olive oil into a cast iron frying pan and heat it well. Place our preparations in a frying pan and fry on both sides, for one and a half minutes on each. Place the finished lazy pasties on a dish, first covering it with a napkin so that it absorbs excess fat.

Recipe 6. Lazy pasties with minced meat, cheese and herbs

Ingredients

two packages of thin pita bread;

300 g minced meat;

fresh herbs;

spices;

100 g cheese;

sea ​​salt;

Cooking method

1. Thaw the finished minced meat and place it in a deep bowl. Coarsely grate the cheese. Wash the greens, dry on a napkin and finely chop. Add cheese and herbs to the minced meat. Mix gently with a fork.

2. Beat the egg in a separate bowl.

3. Cut each sheet of pita bread into equal squares. Place the cheese and meat filling on one corner. Brush the edges of the pita bread with beaten egg using a silicone brush. Cover the filling with the opposite end of the dough and seal the edges of the pita bread.

4. Fry the lazy pasties in well-heated vegetable oil until golden brown on both sides.

Lazy pasties - tips and tricks

• To prevent the edges of the pasties from falling apart during frying, brush them with water or beaten egg.
• It is advisable not to add water to the minced meat, as the pita bread may become soggy and it will be difficult to transfer it to the frying pan.
• To make the pasties juicy, maintain a 1:1 ratio of onion to minced meat.
• The onion must be chopped very finely, or chopped in a blender.

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Another culinary discovery whose “sponsor” is laziness. Lavash is an excellent solution for those who do not like to knead the dough for pasties and carefully pinch their edges. Indeed, it takes a fair amount of time to prepare this pastry at home. Therefore, I suggest sometimes saving it and frying lazy pasties made from lavash instead of the traditional version. The recipe with photos describes the main stages of preparation step by step, and at the bottom of the article I have listed several alternative fillings. It's very tasty, believe me! I always keep a few pita sheets on hand just in case. To prevent them from molding, I put them in the freezer. You can also freeze already filled pieces. They do not need pre-defrosting. Just take them out of the freezer and immediately transfer them to a frying pan with heated oil.

List of required products:

How to cook lazy crispy pasties from Armenian lavash (detailed recipe with step-by-step photos):

For the filling I used ground turkey. It turned out juicy and tasty. Instead, any meat or poultry is suitable - beef, pork, lamb, chicken. The main thing is that the minced meat is not excessively greasy or dry. It is very convenient to mix the filling for pasties in a blender or food processor. The meat, minced almost to homogeneity, becomes elastic, pliable, and retains its juiciness while frying in a frying pan. Cut the onion into medium pieces. Wash and chop the greens. Pass the garlic through a press or chop it with a knife. Place filling ingredients in blender bowl. Add salt and dry spices.
Blend until smooth. Spices and salt should be well felt in the meat. The result will be a rather viscous, moderately thick mass. For juiciness, add a few tablespoons of crushed ice, cold milk or clean water to the minced meat. Blend with blender again.
Cut a thin sheet of lavash into squares. You can also make round blanks so that when folded in half, you get the shape of real pasties. But this is neither economical nor convenient. The size of the squares is at your discretion.
Divide the square piece of lavash in half diagonally (the fold line will go there). Apply the cheburek filling to one part in an even, not thick, layer.
Cover the minced meat with the “empty” half. You will get a triangular cheburek. Please note that you do not need to smudge the edges to seal them. Meat juice will not leak out during frying. The thin lavash dough will quickly soak up the filling and set.
Heat oil in a frying pan. Place 1-2 chebureks at a time to fry.
Cook over medium heat until golden brown. Lazy chebureks fry very quickly, 1-2 minutes on each side. Therefore, it is advisable to make all the preparations at once, and then start frying. I cooked in 2 frying pans at once, and after 15 minutes a huge mountain (probably 20 pieces) of delicious golden brown chebureks was ready.
After frying, place the triangles on a napkin; it will absorb excess fat. Eat hot or warm.

What else are chebureks for the lazy prepared with, besides minced meat?

In fact, there are a lot of filling options for lavash envelopes. I will offer the most successful and popular ones. See more options for cheburek fillings, they are also suitable for the classic version of the dish.

• Potato. Mashed potatoes go well with crispy thin pita bread. Pasties with potatoes are the most common variation after baked goods filled with meat. For 3 large sheets of Armenian bread you will need 4-5 medium potatoes. Cut them into small pieces. Boil until fully cooked. Drain the water. Add 2-3 tbsp. l. warmed milk and a piece of butter. Mash into a puree. Season with salt and spices to taste. The potatoes should be salty. If desired, add grated cheese, chopped herbs, fried onions or chopped bacon. To prevent the filling from leaking out of the pasties when frying, make it a little dry. Therefore, the amount of milk and butter must be strictly controlled.
• Cheese. Lazy cheese chebureks are no less tasty. Typically, several types of cheese are used to fill the snack. Bryndza, Adyghe cheese or cottage cheese are often added to hard or semi-hard varieties. Thick sour cream is used as a binder. You can supplement the cheese mass with garlic, parsley or dill.
• Mushrooms. Champignons are ideal. There is less hassle with them than with forest mushrooms. Wash and finely chop the mushrooms. Place in a frying pan without oil. Cook, stirring, until the liquid evaporates. Then add a little vegetable fat. Bring until golden brown. At the end, add a clove of garlic, salt and pepper. Delicious with chopped dill. To prevent the filling from falling out of the pita bread, add a spoonful of sour cream to it. You can “dilute” the mushrooms with hard-boiled chicken eggs.
• Fish. Chebureks with fish are not often prepared. But our recipe is not quite a classic one, so you can experiment as much as you like. Take fillets of pollock, hake, cod or salmon. Make minced meat out of it. It is better not to use store-bought semi-finished product, as it contains a lot of water. Season with ground peppercorns and salt. Add other spices to taste. If the mixture seems too dry, add a piece of soft butter or cream cheese.