How to bake delicious pasties. Milk dough recipe for delicious pasties

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

Flour, plain water, a little bit of additives, filling - that’s all you need for crispy pasties. To prepare the dough, add flour to boiling water and stir instantly.

You will need:

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

Cooking time: 45 min.

How to make delicious crispy dough for pasties:

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

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

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

Step 4. Pour the remaining flour into the resulting mixture in small portions. Knead with your hands until the dough becomes pliable.

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

Crispy dough with vodka for pasties

One ingredient in this recipe that may confuse you is vodka. But don’t worry, vodka is used as a leavening agent, and it won’t be felt at all in the finished pasties.

Required set of products:

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

To knead the dough you will need: 45 minutes.

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

Dough for chebureks with bubbles in mineral water

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

To prepare you will need:

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

The whole process will take: about 40 minutes.

Preparation:

Cool the mineral water in advance;
Place salt and sugar in a deep bowl, pour in mineral water, stir until they are completely dissolved;
In a bowl with mineral water Start gradually adding sifted flour. Stir with a whisk during the process so that the mass is homogeneous;
When the consistency of the dough is similar to pancakes, add vegetable oil. It will give the fried pasties a bubbly appearance;
Add the rest of the flour and knead with your hands until the dough becomes smooth. It must “rest”, so wrap it in film and leave for 40 minutes.

Delicious crispy kefir dough for chebureks

Kefir added at the right time will make unleavened dough tenderer. And such pies will be more interesting in taste and color.

Ingredients:

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

Cooking time: 45 min.

Preparation:

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

Milk dough recipe for delicious pasties

Everything is elementary, you don’t even need to be clever. It’s just ordinary unleavened dough, in which the water has been replaced with milk; this does not affect the taste in any way, but the pie turns out tender and rosy.

Required set of products:

flour (high grade) – 0.5 kg;
egg (first category) – 1 piece;
milk (fresh) – 300 ml;
salt (table) – 10 g;
soda (baking) - on the tip of a knife.

Preparation will take: 40 minutes.

How to do:

Step 1. Combine sifted flour with soda.

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

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

Step 3. While constantly stirring, add flour to the milk mixture.

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

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

Classic version

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

For the classic test you will need the following products:

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

Required cooking time: 40 minutes.

How to do:

Step 1. First, divide the flour into two equal parts, table salt. Place into separate but deep enough bowls.

Step 2. Prepare the choux pastry: pour boiling water into the first bowl of flour, knead quickly until the mixture is lump-free.

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

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

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

Step 6. Place the chilled and sufficiently “rested” dough on the work table, form ropes out of it, cut them into identical pieces. The size of the rolled out flatbreads depends on the personal preferences of the cook. Many people love big pies, but there are those who like small chebureks, literally one bite.

How to cook chebureks correctly

To make the pasties tasty and juicy, you will need:

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

Cooking time – 1.5 hours. Calorie content 100 g – 435 kcal.

How to cook:

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

Here are some of the most popular options:

chopped herbs mixed with salt and beaten egg;
cabbage (to do this you need to chop it, chop the onion, grate the carrots, simmer everything in a frying pan and add a little spices);
pollock fillet, minced together with onions, seasoned with spices and butter;
cottage cheese seasoned with salt, pepper and chopped herbs;
beef, minced and mixed with chopped tomatoes without skin, chopped cilantro;
mixed minced pork and beef, seasoned with onions, which need to be chopped and then mashed with spices and salt, add herbs, a little garlic and water.

Little tricks:

the meat filling will become juicier and softer if you add a little water to it;
add a little vodka to the dough to make the cheburek crunchy;
Place the filling on half of the flatbread, then fold the flatbread in half and connect the edges, squeezing the air out of the pasties;
for greater strength, the edges of the cheburek should be greased with protein;
in cheburechnye the edge of the product is pressed down with a special device, but at home you can use a regular fork;
To prevent the pie from burning during frying, remove excess flour from it.

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

Another detailed recipe Preparing the dough for chebureks is in the next video.

How to make pasty dough bubbly and tasty? Not every housewife can answer this question correctly. Therefore, we decided to devote this article to this topic.

Delicious best recipes

Having decided to pamper their loved ones with delicious and crispy pasties, many housewives think about what kind of dough is best to use for this. In general, there are quite a few kneading options. We decided to present only the most successful and simple ones.

So how to make tasty bubbly pastry dough? To do this you need to prepare:

regular drinking water - 4 full glasses;
medium-sized sea salt - 2/3 of a small spoon;
quicklime table soda - 2/3 of a small spoon;
medium-sized chicken egg - 1 pc.;
white sugar - dessert spoon;
add light flour until the dough becomes thick.

Knead the base

Before you make delicious bubbly pastry dough, you should prepare all the above-mentioned ingredients. You will definitely get very tasty fried foods that all your guests will appreciate.

So, to prepare the base, pour drinking water at room temperature into a deep bowl, and then add whipped water to it. egg, baking soda, white sugar and sea salt. After all the bulk ingredients have been dissolved, white flour (pre-sifted) is gradually poured into the bowl.

By kneading the products with your hands for a long time, you will get a cool and homogeneous dough. It is placed in and left on the table for 45-60 minutes. Meanwhile, start preparing the filling.

Products for filling

Crispy homemade chebureks are usually made using minced meat. We decided not to deviate from tradition and use this particular filling. To prepare it we will need:

beef without fat - 300 g;
white bulbs - 2 large heads;
lean pork - 300 g;
drinking water or meat broth - 3-5 large spoons;
crushed allspice, sea salt - add to the filling to taste.

Making minced meat

The most delicious ones we are considering are prepared using mixed minced meat. To prepare it, take 300 g of pork and beef, and then thoroughly wash the meat and remove all unnecessary veins. After this, the product is crushed in a meat grinder along with the cleaned heads onions. Season the mixture with pepper and salt and mix it thoroughly.

To make the pasties juicy and tasty, be sure to add a few tablespoons of plain water or meat broth.

We form semi-finished products

After the dough for chebureks (crispy and bubbly) has been infused for room temperature, and the filling is prepared, you need to start forming the products. To do this, cut a small piece from the base and then roll it into a round and thin layer (diameter should be 12-14 centimeters). Place minced meat on ½ of the product and distribute it evenly, not reaching the edges. Then the meat filling is covered with the second half of the layer and the edges are tightly pinched using a fork.

Frying process

Chebureks are tasty, crispy (bubbly) and should be cooked in refined vegetable oil. It is poured into a frying pan and heated very much. Then several products are placed in a bowl and fried on both sides for about five to nine minutes. The output is very rosy and juicy pasties, which are placed on a plate lined with paper towels. After the products are lost excess fat, they are moved to another dish.

Serving

Now you know how to make the pasty dough bubbly and tasty. After frying the products, they are served hot to the table along with a cup of sweet tea and tomato paste.

The most delicious dough for chebureks: recipes

You can prepare homemade pasties not only using the recipe presented above, but also using other methods. For example, such products are very tasty using sparkling mineral water. To implement this recipe we will need:

sparkling mineral water - 4 full glasses;
quicklime baking soda - a pinch;
medium-sized sea salt - ½ small spoon;

Preparing the base

This dough kneads quite easily. The mineral salt is poured into a large bowl, and then medium-sized sea salt and table quicklime soda are dissolved in it. After this, add light flour to the base and mix everything thoroughly. The result is a fairly dense and homogeneous dough, which is covered with a napkin and left for 13-16 minutes.

All homemade chebureks are made according to the same principle. A piece of dough is rolled out into a layer and then placed on it chopped meat and pinch the edges nicely.

After forming all the products, they begin to heat treatment. To do this, heat up the sunflower oil in a frying pan and put several semi-finished products into it. Chebureks on mineral water fry for about four to five minutes on each side. At the same time, they become not just rosy, but bubbly and crispy.

After thoroughly frying the products, they are carefully removed from the boiling oil and placed on paper towels. Having deprived the chebureki of fat, they are served to the table along with sweet and strong tea, and tomato sauce or ketchup.

Making simple chebureks with vodka

Most housewives believe that the dough for chebureks must include an ingredient such as an egg. And indeed, it makes the products more ruddy and tasty. However experienced chefs they claim that the egg helps produce a tough dough. Therefore, they do not recommend adding it to the base for pasties. But this is only if you want to get the most tender and crispy dough. By the way, to enhance this effect, experts advise adding a little 40-proof vodka to this base. This drink will help produce crispier and bubblier chebureks. In addition, thanks to the presence of vodka, the dough will not absorb too much fat.

So, to prepare the base we will need:

Regular drinking water - 4 full glasses;
medium-sized sea salt - 2/3 of a small spoon;
quicklime table soda - a pinch;
vodka (40 degrees) - 2 large spoons;
light flour - add until the dough becomes thick.

Knead the base

This dough is very easy to make. Ordinary drinking water is poured into a large bowl, and then table quicklime soda and sea salt are dissolved in it. Then 40-proof vodka and light flour are added to the ingredients. Mix all ingredients thoroughly with your hands until a thick and homogeneous base is obtained.

Finally, the dough is wrapped and left at room temperature for a quarter of an hour.

The process of making chebureks

Cheburechnoye is fried in vodka quite quickly. At the same time, it becomes not just rosy, but bubbly and crispy. To do this, the base is divided into many pieces, rolled into layers, stuffed with minced meat and the edges are pinched with a fork. In this form, they are alternately sent into deep fat and fried until reddened.

Such products are served hot along with ketchup and sweet tea.

Let's sum it up

As you can see, there are quite a lot of options for how to make crispy and bubbly pasties at home. By the way, you can prepare them not only from different bases, but also using different fillings.

Of course, the classic filler is minced meat. However, some chefs prefer to prepare such products using mashed potatoes, millet porridge and even fried cabbage. In any case, such products will have a special taste and the most delicate bubbly dough. Bon appetit!

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 ordinary water. Many people prepare chebureks at home using kefir, milk, whey, or even mineral water.

I once tried to cook choux pastry for chebureks. 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

Such crispy and tasty chebureki are 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 make an excellent broth with the taste of onions, chop it small cubes, and do not twist 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. Cut out circles with a saucer 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. Transfer to the other side and cook until done.

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

An amazing dish that seems equally tasty to us both on a hot summer day and on a cold one winter evening- chebureks with meat. These always delicious, crispy pies with a juicy and aromatic filling are mistakenly attributed by many to Asian cuisine. However, the real homeland of cheburek is Crimea. It was the Crimean Tatars who invented and first prepared this unusually tasty dish, which then spread throughout the countries. Central Asia, and later came to be liked in central Russia. And to this day, cheburek firmly holds the Crimean traditions in cooking.

How to cook pasties? At first glance, there is nothing complicated in making chebureks. It seems, well, what pitfalls can await a cook when preparing fried pie from unleavened dough? What could be particularly sophisticated about a simple meat filling? However, it's not that simple. Like the preparation of any dish proven over centuries and generations of culinary experts, preparing pasties requires not only experience and skill, but also knowledge of those cooking secrets that help simple pie become a real little culinary miracle.

There are many recipes for making chebureks. In different parts of our country, each Central Asian country has its own recipes and its own secrets for preparing this crispy, fiery dish. Not only the methods of preparing the filling and the choice of products for it differ, but also the methods of kneading the dough and the methods of frying. We have collected for you the most important tips and secrets on how to cook pasties. These tips will definitely help you prepare those truly delicious pasties with meat at home.

1. To prepare chebureks you will need a large amount of oil for frying. Any is best deodorized vegetable oil (cottonseed, sunflower, corn). If you have the opportunity to get a sufficient amount of melted butter, be sure to try making pasties with it. Ghee will give your pies an unusual and delicious nutty aroma and will very well highlight the taste of the filling. But choosing melted butter, be extremely careful! You will only need the best oil, as free from impurities as possible. Only such oil will never burn and will not spoil the taste and aroma of pasties.

2. Nowadays, it is most reasonable to use an electric deep fryer as a utensil for preparing chebureks. The convenient and safe device of the deep fryer will allow you to fry pasties without wasting extra effort and attention. In addition, automatic maintenance correct temperature frying will allow you not to worry that your chebureks will be soaked in excess oil or poorly fried inside. If you don’t have an electric deep fryer, then you can use any sufficiently deep dish (ideally cast iron) and a special metal basket for deep frying or a metal colander with a wooden or heat-resistant plastic handle. In this case, try to ensure that the frying oil is always as hot as possible, and try to fry the pasties in small portions (one or two pieces at a time). And of course, be extremely collected and attentive, beware of splashes of hot oil!

3. Classic test for chebureks is a simple unleavened dough made from flour and water. The most difficult and physically difficult stage of preparing pasties can be called kneading the unleavened dough. The fact is that the dough for pasties should be quite dense, but at the same time elastic. This can only be achieved by taking a small amount of water and putting considerable effort into kneading. For 1 kg of premium flour you will need approximately 350 grams of water and a pinch of salt. Carefully sift the flour into a mound in the center of the table. Make a hole in the mound of flour, put salt there and pour in most of the water. Start kneading the dough, adding it from the edge of the mound to the middle. Try to knead the dough as thoroughly as possible, carefully kneading all lumps. Sprinkle the dough with the remaining water periodically. Once your dough comes together into a smooth, uniform ball, continue kneading it with both hands, using full body pressure, for another 10 minutes. Ready dough Wrap in cling film and place in a cool place for about one hour.

4. A less labor-intensive method of preparing dough for chebureks will require more ingredients from you. Sift 4 cups of flour into a deep bowl. Dissolve ½ tsp in 1.5 glasses of water. salt and 1 teaspoon sugar. Pour the resulting solution into the flour, add 8 tbsp. spoons of vegetable oil and one teaspoon of vodka. Knead the dough thoroughly with your hands, wrap in cling film and leave in a cool place for about an hour. The secret of this test is the combination of sugar and alcohol. It is this combination that will make the dough of your chebureks surprisingly airy and crispy.

5. Another interesting and unusual option preparing dough for chebureks does not involve the use of water. Take 3 large eggs and beat them with a mixer until smooth foam forms. Sift 300-350 grams of flour in a heap, make a well in the center, add a pinch of salt and beaten eggs. Knead the dough and knead it until it becomes completely homogeneous. Wrap in cling film and put in a cool place for half an hour. Roll out the finished dough with a rolling pin so that its thickness does not exceed 3 mm. Using a saucer, cut out circles with a diameter of 15-20 centimeters from the dough. If you don’t have any cutting utensils on hand, you can divide the dough into small balls, each of which is then rolled out with a rolling pin into a circle of the desired diameter.

6. To prepare the filling you will need meat. Any type of meat (beef, lamb, pork) in any combination is perfect for chebureks. It is very important to approach the choice of meat with special care. Try to buy the freshest, non-frozen meat possible. If you are forced to prepare the filling for pasties from frozen meat, then it is very important to defrost it correctly. Thaw meat in the refrigerator for 12-24 hours. Never leave meat to defrost in a warm place! Chebureks made from such meat will turn out dry and rough. Try to choose cuts of meat that are not too fatty, but not too lean. If there is not enough fat in the piece of meat you have chosen, then add a little pork or lamb to the filling. fat tail fat. When preparing the filling, it is best to finely chop the meat sharp knife, if you prefer to use a meat grinder, then try to use a grid with the largest possible hole diameter.

7. The most common filling for chebureks can be safely called beef and pork filling. Finely chop with a sharp knife or mince 300 g of lean beef and 300 g pork belly. Cut 1 large onion into small cubes and lightly crush with the flat side of a knife. Mix the meat and onion thoroughly, add salt, red and black pepper and a little chopped parsley. Mix the minced meat thoroughly again and pour 1 cup of strong meat broth into it. Stir everything a third time and let stand for 10-15 minutes. Place the finished minced meat in the middle of the dough circle, fold the dough in half and pinch the edges as carefully as possible. It is best to do this using a special device or rolling pin. The point is that you need to pinch the edges so tightly that under no circumstances will they come apart and allow the filling to leak out. After all, it is the fragrant, juicy filling with big amount meat juice and fat, hiding under a golden crispy crust, is what makes chebureks such a beloved delicacy.

8. Chebureks, the filling of which is made from equal amount veal and lamb. Finely chop 500 grams of fresh veal and lamb, add 350 grams of fat tail fat. Finely chop 3 onions and crush with a knife. Mix minced meat with onions, add 50 g of finely chopped cilantro, salt, black pepper and cumin (cumin) to taste. TO ready minced meat add 1.5 cups strong beef broth and mix everything thoroughly. Make pasties and fry them in large quantities oils Serve immediately!

9. Of course, when preparing the filling for pasties, there is no need to limit your imagination only to meat. You you can use any juicy vegetables, mushrooms, cheeses, poultry and even fish. No one will be offended. The most important thing is that your filling is very juicy and flavorful. Try making chebureks stuffed with cheese and vegetables. Cut 2 large ripe tomatoes into thin half rings. On a fine grater, grate 100 g of any hard cheese. Finely chop and crush 2-3 cloves of garlic. Chop a few sprigs of basil. Mix all ingredients except tomatoes, salt and pepper to taste. Place a couple of tomato slices in the center of the dough circle, place a tablespoon of the cheese mixture on top, pinch the cheburek and fry as usual.

10. In order to fully enjoy extraordinary taste and the aroma of pasties, it is very important to be able to eat them correctly. Chebureks should be served immediately after frying. In no case should you leave the finished chebureks on the plate for a long time, otherwise the juicy filling will soak the dough and the cheburek will lose its airiness. It is best to fry each new cheburek only after you have eaten the previous one. They eat pasties with their hands, without using any cutlery to help themselves. It is best to start biting off the cheburek from the upper sharp end, gradually approaching the scalding hot, juicy filling. Under no circumstances bite into the cheburek right in the middle - you risk getting severely burned and splashing fat and juice on your clothes and the clothes of those around you.

Crispy products with fragrant and juicy filling, deep-fried, it’s best to enjoy freshly prepared ones. The recipe for chebureks with meat at home is not complicated, but amazing taste The dishes will not leave household members indifferent. Below are various options baking.

There are many cooking options floating around the internet, but the classic one remains the most delicious and proven.

Ingredients:

flour – 970 g;
salt – 2 teaspoons;
warm water – 0.5 liters;
fat – 50 g.

Filling:

onion – 340 g;
minced meat – 670 g lamb (beef);
greenery;
salt – 1 teaspoon.

Preparation:

Pour flour into a container and add half the amount of water. Stir.
Pour the rest of the liquid into the pan and add salt.
Put in fat.
Wait until it boils.
Prepare a mixer.
Pour the boiling liquid into the flour, beat.
Stir until the mixture cools slightly.
Then knead with your hands.
Place in a bag.
Place in the refrigerator.
To prepare the filling: chop the peeled onion. You can use a meat grinder, blender or grater.
Chop the greens.
Place minced meat, salt, herbs and spices in a bowl. Knead and roll out the dough.
Cut out circles in a convenient shape.
Place the filling on one side and cover the other.
Pinch the edges, you can use a fork.
Take out a frying pan, add oil, heat it up.
Place the chebureki. Fry for a couple of minutes.
Place on a paper towel to help remove grease.
Transfer to a plate. Cover to keep warm while preparing the next batch.

Cooking recipe, as in cheburechka

Feel the taste of childhood by cooking fragrant pie, filled with delicious juicy filling with crispy, the finest dough.

Ingredients:

flour – 450 g;
water – 150 ml per dough;
salt;
water – 125 ml for minced meat;
minced meat – 320 g;
salt - half a teaspoon;
Sunflower oil – 2 tbsp. spoons;
parsley – 30 g for minced meat;
onion – 160 g for minced meat;
white pepper for minced meat.

Preparation:

Salt the flour.
Make a hole in the center. Pour water for dough.
Pour in sunflower oil.
Knead until you get a dense mass.
Wrap it in a bag.
Place in the refrigerator.
Grind the onions. You can use a grater or blender.
Mix with minced meat.
Chop the greens. Add to the minced meat along with salt and pepper.
Mix. Beat the resulting mass.
Pour in the amount of water for the minced meat.
Mix. You will get a liquid mass.
Roll out thin dough with a rolling pin and cut out circles.
Place the minced meat in the center.
Close and secure the edges by pressing with a rolling pin.
Place in boiling oil. Fry.

Cheburek dough: options

This delicacy is popular regardless of the time of year. Delicious dough can be prepared in different ways.

On kefir

Thanks to this option, you will get a soft, flavorful cheburek.

Ingredients:

egg – 1 pc.;
kefir – 250 ml;
salt;
flour – 500 g.

Preparation:

Pour kefir into a container and add salt.
Pour in the egg. Mix.
Add flour in small portions while kneading the dough.
The result will be a mass that is neither hard nor soft.
Wrap in a bag, put in the refrigerator.
After half an hour you can start cooking.

Crispy dough on mineral water

This is an amazing pasty dough with bubbles. The envelopes with meat will simply fly off the plate.

Ingredients:

water – 300 ml mineral cold;
oil – 1 tbsp. spoon;
flour – 520 g;
sugar - half a teaspoon;
table salt - half a teaspoon.

Preparation:

Pour water with gases into a large bowl and add salt.
Add sugar, stir until completely dissolved.
Add oil, stir.
Sift the flour.
While kneading, carefully pour it into the liquid.
If it sticks to the surface, add more flour than indicated in the recipe.
Leave in the refrigerator, wrapped in a bag, for an hour.

Custard with bubbles

Many people love this cooking option, because it doesn’t require a lot of ingredients or special effort for preparation. The cheburek will turn out soft and will remain so even after cooling.

Ingredients:

flour – 670 g;
salt – 1 teaspoon;
water – 170 ml hot;
sunflower oil – 30 ml;
egg – 1 pc.

Preparation:

Mix boiling water with salt and oil. Add flour (75 g). Stir until the mixture is free of lumps.
Pour in the egg. Stir.
Pour the rest of the flour in a heap. Pour liquid into the center and stir.
After half an hour, knead again.
After half an hour you can cook.

Puff

A recipe that is common among the Crimean Tatars.

Ingredients:

flour – 440 g;
vegetable oil – 80 ml;
water – 180 g;
salt - half a teaspoon;
yolk – 1 pc.

Preparation:

In a container, mix the yolk with salt.
Add water and oil, stir.
Pour flour through a sieve.
Stir.
Twist the ball. Wrap in a bag and put in the refrigerator.

Yeast

It is believed that cheburek cooked with yeast tastes best.

Ingredients:

yeast – 1 teaspoon;
flour – 780 g;
salt;
warm water – 320 ml;
Sunflower oil – 2 teaspoons;
egg.

Preparation.

Pour warm water into a saucepan and add yeast. Mix.
Boil.
Add 100 g of flour. Mix.
Pour in the egg.
Add the rest of the flour and knead the dough.
Give an hour for the mixture to brew.

Chebureks with veal or lamb

To ensure that the dish turns out authentic and doesn’t ruin your mood, you don’t have to skimp on the butter. Cheburek should swim in it. To obtain crispy and golden brown crust, place only in boiling oil. It is convenient to use a deep fryer for cooking. To remove excess oil that remains on the surface, place the items on a paper towel.

Ingredients:

flour – 600 g;
salt;
water – 320 ml;
black pepper for minced meat;
egg;
onion – 370 g for minced meat;
olive oil – 1 tbsp. spoon;
lamb or veal (you can use two types of meat) – 750 g;
milk – 2 tbsp. spoons.

Preparation:

Boil water, add salt.
Pour in the oil.
Quickly add half a glass of flour, stirring, and brew the mixture.
Cool.
Pour in the egg, then the milk.
Knead.
Be sure to let it rest for half an hour.
For the filling, grind the meat and onion using a meat grinder.
Salt and add pepper. Stir.
Roll out the dough thinly. Cut out circles using a bowl or plate.
Place the minced meat in the center. Seal the edges.
Heat the oil. Place the cheburek. Fry.

Stuffed with chicken

The pies come out with a crispy crust and the most delicate juicy filling inside.

Ingredients:

salt – 1 teaspoon;
water – 240 ml;
wheat flour – 4 tbsp. spoons;
sugar – 1 teaspoon;
egg – 1 pc.

Filling:

salt – 1 teaspoon;
chicken fillet – 750 g;
champignons – 470 g;
dried ground garlic – 1 teaspoon;
green onion – 30 g;
ground pepper - half a teaspoon.

Preparation:

Mix all products intended for the dough.
Knead and roll into a ball.
Let it rest for half an hour.
Chop the onion and simmer.
Chop the mushrooms and add to the onion. Add some salt.
Fry.
Grind the fillet using a meat grinder and mix with the roast.
Combine chopped onion with meat, add salt and spices. Mix.
Roll out the dough, cut out circles.
Place the filling, closing the edges.
Transfer to hot oil. Fry on both sides.

With beef and pork

The delicious filling combined with the thinnest dough will give you true pleasure.

Ingredients:

onion – 50 g;
water – 150 ml for minced meat;
water – 120 ml;
flour – 150 g;
greens – 100 g;
vegetable oil – 130 ml for dough;
frying oil – 1000 ml;
minced pork and beef – 320 g;
salt.

Preparation:

Mix the water for the dough with oil, add salt, and heat.
Combine with flour, knead the dough.
Allow time to stand for two hours.
Add chopped greens to the minced meat and add salt.
Pour in the amount of water indicated for minced meat.
Mix. The presence of water will give the desired juice to the filling.
Roll out the dough, cut out circles. Place meat filling.
Fasten the edges by pressing with a rolling pin, cut with a curly knife.
Heat the oil.
Transfer the preparations into oil.
Fry.
Take it out and place it on a napkin. After a couple of minutes, transfer to a dish.

Crimean chebureks with meat

Minimal financial and time costs, and the result is an excellent effect.

Ingredients:

vegetable oil – half a teaspoon;
flour – 520 g;
salt;
water – 240 ml.

Filling:

parsley – 20 g;
minced meat – 290 g;
ground pepper;
onion – 160 g;
salt;
meat broth or water - 5 tbsp. spoons

Preparation:

Pour oil into flour and add salt.
Rub with your hands.
Pour in water, knead flour.
Close it in a bag. Leave for half an hour.
Grind the onion using a blender.
Mix with minced meat.
Chop the parsley, add along with salt and pepper to the minced meat, mix.
To make the semi-finished product more tender and homogeneous, beat it.
Pour in the broth; if there is none, add water.
Stir.
Roll out the dough thinly, cut out circles using any available materials: plate, lid, etc.
Place the filling. Pinch the edges.
Heat the oil.
Fry the cheburek on both sides until golden brown.

It’s delicious to make chebureki with cheese; to do this, add grated cheese to the filling in any recipe you like.

How to sculpt and fry?

Can be prepared in various ways:

Cut a piece of dough, roll it into a ball, roll it out with a rolling pin. This will make the base for one serving.
You can immediately roll out the entire mass and cut out the blanks with a bowl or plate.

In the second option, you will need to dust the surface with flour more often, this will make the mass more rigid, but the pasties themselves will be the same in size.

Place the filling on the first half, and cover the second half on top. The usual chebureks have a jagged edge. For this you can use special device or with a regular fork, pinching the dough with it.

To fry the products, you need to pour a lot of oil into the pan. Be sure to heat it up. Place the pieces with meat and fry. Then transfer them to a paper towel. When excess oil is absorbed, transfer to a plate and serve.