home » Haircuts » How to cook delicious chebureks at home - the most delicious. Juicy pasties are easy to make at home! Recipes for aromatic, crispy, juicy pasties made from different types of dough and minced meat

How to cook delicious chebureks at home - the most delicious. Juicy pasties are easy to make at home! Recipes for aromatic, crispy, juicy pasties made from different types of dough and minced meat

Homemade pasties will always taste better than store-bought ones. I have tried many options for preparing chebureks with meat, but the most good recipe I always got it from a water test. Yes, yes, I used the most plain water. Many people prepare chebureks at home using kefir, milk, whey, or even mineral water.

I once tried to make choux pastry for pasties. And I settled on this recipe. Homemade chebureks turned out soft with a thin crispy crust. And the edges of the pies did not dry out at all during frying.

I used minced pork, but you can prepare it from home (combine in a ratio of 1 to 1 pork and Ground beef).

Then they turn out juicy, and if you want homemade pasties fried in a frying pan to be juicier, then do not skimp on vegetable oil when frying and you can add a little water to the finished minced meat. Can also be diluted with meat or vegetable broth. Write down the most successful recipe for homemade chebureks, you will definitely need it.

Pasties with meat: a very tasty homemade recipe made with choux pastry

So crispy and delicious pasties easy to prepare yourself at home. After all, homemade meat pies are more flavorful and juicier than store-bought pasties.

Chebureks prepared at home according to this recipe turn out thin and crispy, and the filling is very juicy. Try to cook and this dish will become the most favorite in your family.

For the test you will need:

drinking water (boiling water) - 250 ml;
white flour - 700 g;
butter - 40 g;
fine salt - 10 g.
For the meat filling, take: minced meat (pork) - 600 - 700 g;
onion (head) - 3 pieces;
pepper - 12 tsp;
fine salt - 30 g;
water (slightly warm) - 250 ml.

How to cook pasties with meat in a frying pan - step by step recipe with photo:

First of all, prepare the dough for the pasties. Pour 250 grams of sifted flour into a bowl. Pour oil into a glass of boiling water and add salt. Stir until all the salt dissolves. Pour boiling water into the prepared flour and stir with a spoon.

The boiling water must be cool; this is important when preparing choux pastry.

Let's start preparing the meat filling. To get an excellent broth with the taste of onions, cut it into small cubes, and do not twist it through a meat grinder.

Add onion, pepper and salt to the minced meat. Mix the resulting mass and pour in warm water so that the filling becomes viscous. The minced meat for the pasties is ready.

Cut a piece of dough and roll it out into a thin cake with a rolling pin. Use a saucer to cut out circles of the desired shape.

Place minced meat on one side of the flatbread. One tablespoon will be enough. Distribute the meat evenly on one half of the pancake.

Fold the cake in half and seal the edges first with your fingers, then with a fork.

In a frying pan with a thick bottom, fry homemade pasties in boiling oil on the first side until golden and bubbly, about 2 minutes. We transfer to reverse side and bring it to readiness.

Place the finished cakes with meat on a napkin to absorb excess oil. Then we put the fried pasties with meat on a plate, add herbs and serve on the dinner table.

The results are hearty chebureks with a crispy crust, tender and juicy, which will be delicious even when cold. As you can see, cook tasty dish at home it’s quite simple.

Of course, the most delicious pasties are made with meat filling. But, if there is no meat on hand, then I use potatoes, mushrooms, cheese with herbs or cottage cheese as a filling. Some housewives cook with fish, cabbage or zucchini. I would like to cook!

Video recipe: dough for chebureks with bubbles like in cheburek

We are all accustomed to airy, aromatic and incredibly juicy cheburek chebureks. However, not everyone's home is the same. But if you pick the right recipe and if you do everything right, you can prepare no less, but on the contrary, more delicious pasties with meat, cheese, potatoes or other favorite ingredients. So that you get the most delicious pasties, photo, recipe, and also detailed description will help you with this.

Cheburek dough with meat - a classic version

This recipe emphasizes simplicity and quickness. The base is unleavened dough:

3 cups flour;
1 glass of warm water;
1 teaspoon salt;
2 tablespoons of vegetable oil.

Kneading the dough is not difficult at all.

You need to pour the flour and salt onto the table or into a bowl.

Pour in half a glass of water and 1 tablespoon of oil.

Knead the dough and then add the other half of the water and the remaining spoon of oil. The dough for chebureks is easy to knead, it is thanks to the oil that it becomes elastic. The consistency of the resulting kolobok is quite tight. Wrap the mixture in cling film and leave for 30 minutes.

In this half hour you can just prepare the filling:

0.5 kilograms of minced meat (at your discretion);
1 onion;
salt pepper;
greens optional.

A classic of the genre - stuffed with minced lamb. But you can use any other one, depending on your capabilities and preferences. Our pasties with meat, the recipe and photo of the preparation of which we provide, can be made by every housewife.

Finely chop the onion and simmer over low heat until soft.

Add to the minced meat, salt and pepper it. So that ready dish was juicy, pour a few tablespoons of water into the minced meat. The filling is ready, and the dough for the chebureks is ready.

Now you can begin to form the pasties themselves. Roll the kolobka into a sausage and cut it into 8–10 pieces.

Roll each part into a bun, flatten it and roll out this flat cake into a thin circle. The circle should be uniform and as thin as possible. Place the filling on one half, cover with the other half and trim off the uneven edges with the edge of a plate or a special wheel.

Now you can fry. If you have a deep fryer, fry in it. But you can also do it in a frying pan. The main thing is to pour a large number of oil and heat well. Frying should be on both sides over medium heat.

If the finished product is too greasy for you, place it on paper towels.

Second recipe: pastry dough with egg

Some people call this option unsuitable because the dough comes out rubbery. But if you knead it correctly, it will be perfect. To make a delicious dough for chebureks, take:

4 cups flour;
1.5 glasses of water;
1 egg;
1 tablespoon vegetable oil;
salt to taste.

Pour water, oil and salt into a saucepan.

Boil, add half a glass of flour, mix so that there are no lumps. Remove from heat and leave to cool.

Add the egg to the cooled mixture, mix everything and gradually add flour.

Knead until the pastry dough stops sticking. Set aside for an hour. Next, the whole process follows the same principle as in the previous recipe.

Third recipe: chebureks with meat in vodka

The vodka in the recipe ensures a crispy crust. All you need is:

1 tablespoon of vodka,
2.5 cups flour,
200 ml water,
salt and sugar - one teaspoon each.

The dough for chebureks with vodka is kneaded in the same way as the first, traditional recipe.
The dough for pasties with meat can be varied. In addition to the recipes given, there is also dough, for example, made with beer and with other ingredients. Which one tastes better is up to you to decide. The main thing is that they turn out airy and juicy.

- Hey, friend, why do you have only onions in your pasties?
- Eh, you’re offending me, brother, not just one onion - many onions!

Anecdote from the times of perestroika

It’s difficult to refuse delicious, appetizing, golden-brown-crusted cheburek. In which of national cuisines This dish appeared and how to prepare it correctly is still hotly debated. In fact, homemade chebureks are seemingly ordinary pies with filling, only they are prepared in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy, aromatic pasties, they put a lot of onions in the filling. And this is not a joke - the onion, releasing its juice when frying, makes the filling divine! But not everyone gets it right with the test. After all, it should be at the same time thin, soft, with a slight crunch, and not rubbery.

The dough for chebureks is the subject of culinary controversy. Some people prefer classic recipe, and someone prepares dough for chebureks with kefir, mineral water, beer or even vodka. The dough for chebureks contains simple ingredients. But the secrets of preparing the right dough from them are still worth considering. Many housewives do not add eggs to the dough so that the chebureks do not turn out brittle, while others knead the dough for chebureks in hot water so that it turns out tender and elastic.

In any case, you can choose the most convenient option for yourself, but our task is to tell you how to prepare dough for pasties.

The most common dough recipe for chebureks

Ingredients:
3-3.5 stacks. flour,
1 tbsp. warm water,
½ tsp. salt,
3-4 tbsp. l. vegetable oil.

Preparation:
This is the recipe that most of our housewives use, varying the amount of ingredients at their discretion: some add a little more flour, while others add butter. If you are used to working with dough on the table, go ahead, but if you have a deep container for this case, use it. Take flour for cooking highest quality and sift it first. Pour flour into a heap, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up flour from the edges, knead the dough. If it turns out stiff and can be rolled into a tight ball, there is enough flour and no more need to be added. Wrap the dough in cling film and leave it alone for 30-40 minutes, and then start preparing the pasties.

Cheburek dough with bubbles

Ingredients:
2 stacks water,
3-3.5 stacks. flour,
1 tsp. salt.

Preparation:
Pour all ingredients into a deep container (bowl or pan) and mix until a tight, homogeneous mass is obtained, until the dough stops sticking to your hands. Form the dough into a ball, wrap it in cling film or put it in a plastic bag and put it in the refrigerator for half an hour. Then proceed to further actions.

Dough for chebureks with milk

Ingredients:
2.5 stacks flour,
1 tsp. salt,
1 stack milk,
1 tbsp. l. vodka.

Preparation:
Pour milk into a saucepan, heat but do not boil, add salt, stir until it dissolves. Sift the flour into a bowl or directly onto the table in a heap, make a small depression, pour milk into it and slowly vodka. Knead the dough. Wrap it in cling film and place it in the refrigerator for an hour. In the meantime, you can start preparing the filling yourself.

Dough for chebureks with kefir

Ingredients:
2.5 stacks flour,
1 tsp. salt,
1 stack kefir,
1 egg.

Preparation:
In a deep bowl, beat the egg using a whisk or just a fork. Then pour in kefir and stir. Next, gradually add the pre-sifted flour in small portions. Mix everything well and, placing the dough on the table, continue kneading it until the desired consistency. Form the resulting dough into a ball, wrap it in film or place it in a plastic bag and leave it to rest right on the table for 40 minutes.

Quick dough for chebureks with mineral water

Ingredients:
4 stacks flour,
1 egg,
1 tbsp. l. mineral water,
1 tsp. Sahara.
a pinch of salt.

Preparation:
I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and take care of the flour. Sift the flour onto the table in a heap, make a well and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking up flour from the sides. The dough should be dense, homogeneous and, most importantly, not sticky. Wrap it in cling film and leave for an hour warm place. After an hour, punch down the dough, roll it out and start cooking. Flatbreads made from this dough need to be made thinner than dumplings or dumplings.

Dough for pasties made with beer

Ingredients:
2.5 stacks flour,
1 egg,
1 stack light beer,
1 tsp. salt without a slide.

Preparation:
Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, stir. Gradually add sifted flour to this mixture and mix everything thoroughly again. Place the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. The finished (already fried dough), thanks to the presence of beer in it, will turn out tasty and crispy.

Dough for chebureks with vodka

Ingredients:
4-4.5 stacks. flour,
1 egg,
1-1.5 cups. water,
2 tbsp. l. vodka,
2 tbsp. l. vegetable oil,
2 tsp. salt.

Preparation:
The presence of vodka in the dough will be completely unnoticeable. But adding this ingredient allows you to prepare surprisingly crispy and tasty pasties. It is known that vodka acts in such cases as a leavening agent and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, stir, pour into a deeper and larger container and cool the mass. Then beat the egg into it, pour in the vodka and add the rest of the flour. Do not rush, add flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then put it in the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

Ingredients:
3 stacks flour,
¾ stack. water (boiling water),
1.5 tbsp. l. vegetable oil,
1 egg,
1 tsp. salt.

Preparation:
Pour water into a small saucepan and place on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a cup of flour to the water. Mix thoroughly to avoid lumps and set aside to cool to room temperature. Then beat in the egg, mix well and use the remaining flour. Pour it in a heap on the table, make a depression and pour the custard mixture into it. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then stir again and proceed to further actions, that is, preparing the pasties.

Puff pastry for chebureks

Ingredients:
2.5 stacks flour,
200-250 g butter,
½ cup cold water,
½ tsp. Sahara,
1 tsp. salt.

Preparation:
Let the butter melt slightly and then cut it into small pieces. Sprinkle them with flour and stir until smooth. Do in finished test funnel and pour it in cold water, add sugar, salt and mix everything carefully. The dough should be elastic. If necessary, add a little more flour. Transfer the dough into a deep bowl, cover with a towel soaked in water and place in the refrigerator for 2-3 hours. After the specified time, take out the dough, place it on the table, roll it out, fold it into an envelope, folding the edges towards the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start preparing the pasties. If there is too much dough, divide it into two parts and wrap one of them in cling film and put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is easy, quick to prepare and does not cause much trouble. This means that tasty, crispy, aromatic chebureks can be easily prepared at home. Try it, and you will no longer be lured by the smell of any pasties, except those that you prepare with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Original message Recipes_dishes
Thank you for the wonderful pasties!
Chebureks recipe with photos
Secrets of delicious pasties
5 secrets of the famous dish are revealed by the most expensive chef in the capital. This is special, delicious pie from Crimean Tatars. But for some reason, some people turn out pasties that are tasty, juicy, tender and crispy, while others turn out stale, dry pies of a special shape with crispy onions. There are as many recipes as there are chefs. We will share with you a recipe we spied on from a Crimean Tatar woman - a hereditary cook. Anyone who sees chebureki being prepared for the first time has many questions:
1) Why do you need to pour broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling out?
4) Why can’t the minced meat be crushed too much?
5) Why roll onions with a rolling pin?
Of course, you will get answers to them. We will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie in the refrigerator for a while in order to become elastic and pliable when rolled out.
For the test:
Flour - 500 g
Water - 150-180,
Salts - 2 g
Granulated sugar - 2 g
For minced meat:
Meat - 500 g
Onions - 1 pc.
Dill - 1 bunch
Meat broth - 200-250 ml
Black pepper
Zira - to taste
Cooking method:
1. Sift the flour through a fine sieve on the table, form a slide, add salt and sugar to the flour (so that the dough is crispy), make a depression in the flour and pour water into it.
2. Knead a fairly stiff dough.
3. Wrap it in film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner.
4. Divide the present dough into two parts and make even ropes with a diameter of 3 cm. Cut them into circles 2 cm thick (40 g each).
5. Then press the resulting circle with your palm, form a flat cake and sprinkle them with flour so that they do not stick together. Fold them into plastic bag and put it in the refrigerator.
6. During this time, prepare the minced meat. Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears.
7. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because... When the meat is strongly squeezed, it releases a protein that makes the minced meat stick together.
8. When mixing the minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the minced meat juiciness and tenderness. The amount of broth depends on the density of the meat.
9. Then put the minced meat in the refrigerator for 30 minutes to “set” it, and take out the semi-finished dough products and roll out each cake to almost “zero”.
10. Place a tablespoon of minced meat on one side of the flatbread, distribute it evenly, cover with the other half of the flatbread and form a cheburek along the edge, cutting it with a special zigzag cutter.
11. Fry the cheburek at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do this in a wok - it’s more convenient and practical (you don’t have to turn it over for even cooking). And if you don’t have a wok, you can do it in a frying pan. I assure you, it will turn out no less tasty!
Chebureks "Under the Degree" - excellent, crispy, tender, juicy!
The dough for chebureks according to this recipe turns out to be incredibly tasty and tender, and the filling is aromatic and juicy. Such pasties are eaten in an instant!
Ingredients:
For the test:
Water - 300 ml
Egg - 1 pc.
Vegetable oil - 2 tbsp. l.
Flour - 4 cups
Vodka - 1 tbsp. l.
For filling:
Minced meat - 500 g
Onions - 2 pcs.
Cooking method:
1. Prepare all ingredients.
2. The minced meat should be coarsely ground and there should be a lot of onions.
3. For juiciness, you can add 100 g of ice water.
4. Vodka is needed to make the dough bubbly - you can’t feel it in the pasties.
5. In order for the dough to turn out when frying beautiful color need sugar.
6. Heat the water until hot. Place 1 cup flour in a bowl. Stirring thoroughly with a whisk, pour in 1 cup hot water. You will get a boiled dough.
7. In another bowl bigger size add the remaining flour, beat in the egg, add salt and sugar, pour in the vodka, vegetable oil, remaining water and the brewed dough. Stir thoroughly and knead the dough until smooth. Wrap it in cling film and leave to rest for half an hour.
8. To prepare the minced meat, add ice cubes or ice water. But first, peel the onion and chop it with a knife (but not finely), or in a meat grinder (on a large wire rack). Salt and pepper.
9. Release the dough from the film and cut into portions (3 parts). Take one part and roll out the sausage on a floured board. Cut into pieces of 1.5-2 centimeters. Dip each side of the pieces into flour and roll out into flatbreads. Place the minced meat with a spoon in the middle or nearby. Connect the edges and blind them so that there is no hole left.
10. Pour vegetable oil into a frying pan about one finger high. Heat a frying pan with oil and reduce heat. Place the pasties on one side and fry until golden brown, then turn over and finish frying. They fry faster on the second side.
11. Take out the finished chebureks and place them in a bowl on a paper towel to absorb excess oil. All. The pasties turned out beautiful, the dough was pimply and thin, the filling was juicy and there was enough juice.
Correct pasties. The most successful recipe
The secret of this recipe, in my opinion, lies in the dough - it turns out soft and tasty:
Ingredients:
For the test:
Flour - 3.5 cups
Water - 350 ml
Egg - 1 pc.
Vegetable or ghee oil - 1 tbsp. l.
Salt - 0.5 tsp.
Cooking method:
1. Boil water with salt and oil (oil gives the finished chebureks their characteristic “bubbly” quality).
2. Immediately boil 1/2 cup of flour in it, trying to stir the lumps, and let it cool (brewing some of the flour makes the dough soft and pliable). If a few lumps remain, it’s okay, they will disperse later.
3. Add the egg and mix. Gradually adding the rest of the flour, knead the dough. The dough should not stick to your hands; if it does, add a little more flour. Let it brew for at least 1 hour (at least 2-3).
4. While the dough is infusing, prepare the minced meat:
700 g minced meat ( better than lamb, of course, but you can use any meat or mixture);
350 g onions;
0.5 cups of water or kefir;
Salt, pepper, spices to taste.
5. Add onion, water or kefir to the minced meat, which, in addition to flavoring, has the wonderful property of binding raw minced meat(the minced meat does not spread) and transfer the liquid into the finished product. Mix everything well.
Frying pasties:
6. Cutting the dough into balls the size of a table tennis ball, roll out into a flat cake 1 mm thick. Spread the minced meat (a little more than the dough) over one half of the flatbread, cover with the other half and press down the edges. Roll the pasties along the edge with a special machine or the edge of a saucer, or a fork.
7. Pour 2-3 cm of vegetable oil into the pan, and after waiting until the oil heats up, fry on 2 sides over medium heat, without covering, until golden brown.
Chebureks with meat
Magnificent, tender and juicy chebureks stuffed with lamb.
Ingredients:
For the test:
Flour - 4 cups
Egg - 1 pc.
Vegetable oil - 1 tbsp. l.
Milk - 2 tbsp. l.
For filling:
Lamb fillet - 700 g
Onions -5 pcs.
Freshly ground black pepper
Cooking method:
1. For the dough: boil 1+1/3 cups of water with salt and oil. Very quickly boil ½ cup of flour in it, stirring the lumps, and let cool. Add egg and milk, stir. Gradually add the remaining flour and knead the dough. It should not stick to your hands, if it does, add a little more flour. Wrap in film. Let sit for at least 1 hour. During this time, knead the dough again.
2. For the filling, mince the lamb. Finely chop the onion, mash in a mortar with salt and pepper. Mix meat and onion. Add to 1/2-3/4 cup of water. Mix everything well.
3. For each cheburek, cut a ball the size of a ping pong ball from the dough, roll it into a flat cake 2 mm thick. Take the minced meat (approximately 1 tbsp), level it over one half of the flatbread, cover with the other half and press down the edges. Roll along the edge with a special machine or the edge of a saucer and make sure that there are no tears or cracks in the seam.
4. In a deep frying pan, heat 2-3 cm of vegetable oil and fry the pasties in portions, turning once, over medium heat until golden brown, 4 minutes on each side. After frying, the pasties will be the size of an average palm. Place the finished pasties on a paper towel to drain excess fat. Serve hot.
5. If you want the dough to be crispier when kneading, add 2-3 tablespoons of vodka to it. And as a filling liquid you can use low-fat kefir, yogurt or yogurt. Of course, there is no need to boil them. Or you can freeze the prepared broth and add it to the minced meat, having previously crumbled it; small pieces of ice will make the cheburek much juicier.
Bon appetit!
Chebureks
Ingredients used in the recipe:
For minced meat:
Flour - 4 cups
Water - 1.3 cups
Egg - 1 pc.
Vegetable oil (or any fat) - 1 tbsp. l.
Salt - 0.5 tsp.
For minced meat:
700 gr. meat
350 gr. Luke
About 5 glasses of water
Salt, pepper, spices
Cooking Instructions:
1. Boil water with salt and oil (oil gives the pasties a bubbly appearance).
2. Immediately boil 1/2 cup of flour in it, trying to stir the lumps and let it cool (brewing flour particles makes the dough soft and elastic).
3. Add the egg and mix (the egg increases the “bubbling” and strength of the dough, increasing its plasticity and softness). Gradually adding the rest of the flour, knead the dough.
The dough should not stick to your hands. If the pastry dough is sticky, add a little more flour. Let it brew for at least one hour. During the infusion process, knead the dough once.
4. Pass the meat through a meat grinder, or grind it in a blender.
5. Finely chop the onion, mix with salt and pepper. Place in minced meat. The onion can be chopped at the same time as the meat in a meat grinder or blender.
6. Add 0.5 - 1 glass of water or 1 glass of kefir. Mix everything well.
7. Cutting the dough into balls the size of a table tennis ball, roll it into a flat cake 1 mm thick, level the minced meat on one half of the flat cake, cover with the other half and seal the edges. Excess dough can be trimmed using a plate or saucer.
8. Pour 2-3 cm of vegetable oil into a saucepan or frying pan; begin frying the chebureki in hot oil on both sides over medium heat, without covering with a lid, until golden brown.
9. Place the finished pasties on a plate and immediately cover with a lid (the pasties will become softer).
Note: You can add chopped dill to the minced meat.
The best gratitude is adding an entry to the quote book :)

Pasties with meat are a tasty and satisfying alternative to regular pies. This is a traditional dish of the Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, nowadays in cities they are sold on every corner, in my opinion, although it’s hard to call it chebureks. Therefore, we will cook them at home.

It won't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolchild can prepare them.

The main ingredients are dough and meat. In most cases, unleavened dough is used, but many prefer the custard counterpart. To add porosity, you can add baking powder, vodka or oil.

Real chebureks are prepared with meat; today, pork and beef are most often used, and in some cases, chicken. It all depends on your capabilities and preferences. Although they also make it with potatoes, mushrooms, cabbage, cheese and other fillings.

In the traditional recipe, the meat is finely chopped, but we, as you know, mainly use minced meat. We fry in vegetable oil, but traditionally, lamb fat (or other animal fat) is used.

Recipe for pasties with meat at home (step-by-step recipe with photos)

Chebureks are quite a fatty food, so they are not recommended for dinner. Over time, many options for their preparation have appeared, so there is plenty to choose from. In this article we will look at the most common and simple recipes.

Since the taste and juiciness of these pies depends on the dough, at the beginning we will give several recipes for preparing the dough.

Ingredients:

1 kg of wheat flour.
A pinch of table salt.
350 ml water.

Cooking method

According to this recipe, the dough is dense and elastic. To achieve the required consistency, you must use hot water, but not with boiling water. Thanks to this, the “pie” will turn out crispy and tender.

The dough must be kneaded thoroughly for a long time. Don't forget to spray it with water periodically. After a few minutes of kneading, form the dough into a ball, roll it with plastic or cling film, and then put it in the refrigerator for 30 minutes. After this, you can start preparing the filling.

2. Dough for chebureks with bubbles, like in cheburek

If you want to make light and airy chebureks, the same as those sold in chebureks, it is recommended to use the following method for preparing bubble dough.

Ingredients:

7 cups white flour.
500 ml boiled water.
6 tbsp melted butter.
1 tsp each of sugar and salt.

Step-by-step preparation

1. In a small plate, mix table salt with granulated sugar, then place them in a container with warm water.

2. Then send the butter there, which must first be melted. Mix well with a spoon.

3. Sift wheat flour into a deep bowl. Make a small hole in the middle and pour a small volume of the prepared liquid into it.

4. Start kneading the dough, gradually adding water.

5. To make kneading more convenient, place the dough on the table and continue kneading by hand. It is necessary to achieve a dense texture so that during frying the chebureki do not burst and do not release juice. Thanks to the butter content, they will turn out very tender and bubbly.

6. When the dough is dense and homogeneous, you need to form a ball out of it, wrap it in film, and then put it in the refrigerator for about one hour. In the meantime, you can start preparing the minced meat.

3. Choux pastry for pasties

Some people believe that making chebureks is a complicated process. However, there is a fairly simple recipe for kneading choux pastry, which makes a delicious dish. At the same time, you do not need to allocate a lot of time for cooking.

Ingredients:

300 ml mineral water.
600 g flour.
4 tbsp vegetable oil.
5 g granulated sugar.
5 g table salt.

Preparation

1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After this, water must be gradually added to the sifted flour. Knead the dough until it reaches a semi-liquid state. This is checked very simply, stick a regular spoon into the dough, it should slowly fall.

2. Now add boiling vegetable oil to the mixture and mix thoroughly.

3. Continue kneading until the dough becomes elastic. After this, put it in the refrigerator for half an hour.

4. How to cook chebureki with minced chicken

Crispy and delicious chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for preparing this dish. The taste of cheburek largely depends on the dough kneading and the frying process.

Ingredients:

600 g white flour.
1 chicken egg.
1 tsp table salt.
1 tsp granulated sugar.
1.5 glasses of water.
8 tbsp sunflower oil.
1 tsp vodka.
1 kg minced chicken.
Black pepper to taste.
2 onions.

Step-by-step preparation

1. Prepare a deep bowl, break an egg into it, add vegetable oil, salt and granulated sugar, mix everything thoroughly. Then add required amount water, as well as vodka, thanks to which the pasties will turn out crispy.

2. Then you need to add flour to the mixture in small portions. Knead until the mixture becomes thick enough.

3. Continue kneading on the board. The dough should have a homogeneous and dense consistency. Then wrap it in film and put it in the refrigerator for half an hour.

4. In the meantime, we will prepare the filling for the pasties. First, peel the onion, wash it and cut it into small pieces.

5. In a separate plate, mix the chopped onion, minced chicken. Add salt and stir the ingredients.

6. Roll out the dough using a rolling pin. The sheet thickness should not exceed 3 mm.

7. If you want to make small chebureks, then circles can be cut out using a glass, and if you want them to be larger, then use a saucer.

8. Place the prepared meat filling on the workpieces.

9. Carefully seal the edges and give future pasties a beautiful shape.

10. Fill a thick-walled frying pan to 4 cm sunflower oil. Warm it up well and lay out the pasties. Fry on each side for two minutes.

5. Recipe for chebureks with beef

Ingredients:

300 g minced beef.
1 chicken egg.
3 cups white flour.
250 ml water.
0.5 tsp salt.
1 onion.
Pepper according to preference.

Step-by-step preparation

1. First, let's prepare the filling. The meat must be twisted in a meat grinder, the onion must be chopped using a blender. Salt the ingredients, mix and knead by hand.

2. Break an egg into a separate plate, add table salt and warm water. Stir the ingredients well until the salt and egg are completely dissolved in the liquid.

3. Add 2.5 cups of sifted wheat flour to the mixture.

4. Knead the dough for several minutes, it should be elastic. If necessary, you can add a little more flour.

5. The kneaded dough should be divided into 6 portions. Each part needs to be rolled out and roughly divided into two halves. Place the minced meat on one, at a distance of 2 cm from the edge, as shown in the image.

6. Cover the filling with the second half of the rolled out layer, and press the edges with a fork.

7. Heat vegetable oil in a frying pan and fry the pasties for two minutes on each side.

Chebureks are ready to eat. Serve them while they are hot.

6. Pasties with meat, very good crispy dough

If you want to make crispy chebureki, then use the following recipe. You can use absolutely any minced meat, but experts recommend beef.

Ingredients:

750 g wheat flour.
400 g minced meat.
200 ml broth.
250 ml cold water.
1 tsp salt.
500 ml vegetable oil.

Preparation

If you add a little sugar to the dough, the pasties will turn out more rosy. But you need to know when to stop, since a large amount sugar sugar may cause the dough to burn and the mince to remain raw.

1. A small amount of flour must be sifted into a deep bowl and filled with water. After this, add salt, stir and gradually add the rest of the flour. After kneading, the mass should be thick, set it aside for half an hour.

2. To prepare the filling, mix the minced meat, spices and salt. In this recipe, the filling should be liquid, so you need to add broth to it.

3. The rested dough needs to be rolled out and divided into equal parts. Fold in the filling, press the edges with a fork, and trim off excess dough if necessary.

4. Place the frying pan on the stove and pour vegetable oil into it. If you want to get crispy chebureks, then the oil must be well heated. Fry on each side until golden brown. Turn the chebureks over carefully, otherwise you may damage the dough.

7. Video recipe for chebureks with kefir

You can use another one in an interesting way cooking chebureks. In this case, we will add kefir to the dough. Watch a video clip of the cooking process.

Thanks to the above recipes you can quickly prepare delicious recipes, do not be afraid of the process itself, as it is absolutely uncomplicated.

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