Fragrant, with a golden surface, with a delicious juicy meat filling - that's all about them. Many people love them, but they are afraid to buy in cafes and chebureks. It is not always possible to be sure that the test base is made according to the rules, they were cooked in fresh oil, the filling for pasties is fresh. You can fry chebureks like in a cheburek, and even much better, at home. You will have the opportunity to make pasties with cheese, potatoes, lean, Crimean, bake in the oven, master the simplest recipe and build pasties from puff pastry bought at the supermarket, knead the dough on kefir. The recipe for pasties with meat at home is available even to novice hostesses. This simple dough is one of the easiest to knead.
So that this dish does not upset you, you will need to know some of the nuances of its creation:
- Traditional dough is unleavened, consisting of ordinary flour and water. It should be quite dense, but at the same time elastic. Usually per kilogram of flour there are 350 ml of water, one teaspoon of salt. The kneaded dough must be kept for approximately 1.5 hours.
- Any meat is suitable for the filling - lamb, pork and veal / beef. Often used and chicken. Mixed minced meat it tastes even better. It is advisable to purchase fresh meat. When the meat is too lean, you need to report a piece of fat. The meat is minced in a meat grinder with large holes, or finely chopped with a sharp knife.
- Be sure to add carefully chopped onion, salt and a mixture of peppers.
- For the filling, fish, mushrooms, cheeses and vegetables are best suited.
- It is necessary to firmly fasten the edges of the product so that the juice of the meat cannot flow out during frying.
- It is necessary to fry in a large volume of oil, any refined oil is suitable for this. The addition of melted butter will improve the taste.
- It is convenient to fry in thick-walled cast iron cookware, using an electric fryer will save time.
- The dough is rolled out to a thickness of 3-4 millimeters.
- It is desirable that the frying process takes place at 180 degrees Celsius, lay out the products in small batches.
- Put the cooked products on a dry towel so that unnecessary fat is absorbed.
traditional recipe
The simplest recipe for how to cook pasties is a classic.
Remember this step by step recipe and fry delicious homemade pasties with meat in a pan.
Ingredients
The composition of the products is minimal:
- flour - one and a half glasses;
- water - a full glass;
- any refined oil - 0.5 teaspoons;
- salt to taste.
Cooking method
- Mix the sifted flour with salt, then with butter, rub with your hands and slowly pour in the liquid, knead until the dough stops sticking to your fingers.
- We cover it with a towel and leave it for one hour, it will become more plastic and soft, it will be easier to roll it out.
- Roll out into a thin sheet, cut out circles with a saucer. We spread the filling on half, cover with the second half, pinch. We press the edges with a fork so that our most delicious products do not fall apart when frying.
- Fry in well-heated vegetable oil.
In the same way, you can cook them on mineral water, use it instead of water.
The dough should be firm enough not to tear, but also pliable so that it can be easily rolled out. This is the most common way, chebureks on the water will remain crispy and rich.
on boiling water
Choux pastry for chebureks is extremely popular. If everything is done correctly, the dough will turn out delicious, crispy, it is very soft, it rolls out easily.
Ingredients
Yield - 12-13 pieces:
- premium flour - half a kilogram;
- 1 piece of egg;
- boiling water - 1 cup;
- sunflower oil - 50 ml;
- salt.
Pour salt into the sifted flour and form a hill out of it, make a hole. Pour in boiling water, gently mix everything (it is better to do this with a wooden spatula, it does not heat up and the dough does not stick to it). Add the egg and oil and mix to the desired state. We send it under a napkin for one hour, the dough in boiling water is ready and it's time to cook crispy chebureks.
On vodka
If you fry pasties with meat, a rather pleasant crispy dough is obtained if you add a little vodka during kneading. Chebureks on vodka have a characteristic crunch, during the cooking process the alcohol will evaporate.
Ingredients
The recipe is for 6 pieces:
- flour of the highest grade - one and a half glasses;
- vodka - 25 milliliters;
- water - half a glass;
- sugar - 0.5 teaspoons;
- some salt;
- sunflower oil - 50 ml.
The recipe for dough with vodka does not differ from the classic version. Sugar is responsible for golden brown, thanks to vodka, the dough is kneaded for pasties with bubbles. It is soft and can be rolled out immediately.
Crimean variant
Everyone who has ever rested in the Crimea is convinced that Crimean pasties the most delicious. Crimean hostesses know how to cook crispy dough for chebureks in such a way that they melt in your mouth.
Ingredients
You will need products:
- wheat flour - 3 cups;
- water - an incomplete glass;
- salt - 1 teaspoon;
- yolk - - 1 piece;
- refined sunflower oil - 3 tablespoons.
Before making pastry dough, pour the yolk into a glass of water, add salt and mix. Pour flour in a slide, make a hole and pour water into it, knead. Gradually add vegetable oil. If it turns out cool, add some water. Cover with a towel, it should stand for about an hour.
It begins to delaminate, airy products are obtained from this puff pastry.
Chebureks with cheese are very popular in Crimea. Excellent Crimean chebureks will turn out if you take hard cheese and brine (for example, suluguni) in a ratio of one to three and cut into thin strips.
The most excellent taste delicious pasties with cheese mixed with meat, such as beef.
In the oven
We all love fried pies and belyashi, but this food cannot be called healthy, there is too much fat in it. Nearly diet option it will turn out if you cook chebureks in the oven. And if you take for the filling juicy minced meat from chicken, a dish can be given to children.
Ingredients
For kneading, prepare products:
- wheat flour - 600-650 grams;
- water - a full glass;
- sour cream - 5 tablespoons (of which 1 spoon for lubrication);
- dry yeast - 1 tablespoon without a slide;
- refined oil - 100 grams;
- egg - 1 piece for lubrication;
- table salt - 1 partial tbsp. a spoon.
Cooking method
Let's start with the dough:
- Enter the yeast into the flour base or directly into the water, according to the instructions on the package. Mix all the ingredients and knead a soft dough. Give yourself some time to get up.
- Prepare the filling to your liking. You can cook pasties with cheese, make minced meat filling.
- Roll out a piece of dough, cut it on a plate, put one tablespoon of minced meat in half of the circle, cover with the second half.
- Press the edges well, go over them with a fork.
- Beat one tablespoon of sour cream with one egg, grease pastries.
- Cover the baking sheet parchment paper and post products.
- Preheat oven to 190 degrees Celsius, bake until browned.
Useful diet baking ready.
Even easier, you can cook chebureks from store-bought yeast-free puff pastry bought in a store.
On kefir
Incredibly popular dough for pasties on kefir, it always turns out flawless.
Ingredients
Prepare the following foods:
- premium flour - about 4 cups;
- kefir (you can whey) - 200 ml;
- eggs - 1 piece;
- pinch of salt .
Mix all the products until you get a homogeneous tender dough.
Pasties on kefir are delicious with any filling - meat, cheese, potatoes.
On beer
If you are wondering how to cook the dough is not quite in the usual way, try cooking pasties, the recipe of which includes beer.
Ingredients
The test components are simple:
- filtered light beer - 200 milliliters;
- premium flour - 3.5-4 cups;
- chicken egg - 1 piece;
- a pinch of salt.
Mix all the ingredients, gradually adding flour, until a soft plastic dough is obtained. Place it plastic bag and let it sit for about an hour.
The dish made with beer is bubbly and crispy.
Filling
If you follow the tradition, then they should be stuffed with lamb meat and large quantity fat. But before we cook them, we often prepare another filling - from pork, beef or chicken. Extraordinarily delicious minced meat for this dish is obtained by mixing different types meat. delicious snacks will not be without onions, it is necessary that he let the juice go. Do not forget to add pepper, a little salt, your favorite spices. Before frying pasties, warm the oil well.
Very tasty lean chebureks, mushrooms are used as a filling, for example champignons, chebureks with potatoes, with cheese, with fish are good, chebureks with cottage cheese and herbs have excellent taste, Crimean chebureks are prepared with cheese according to the classic recipe.
If you use our advice, the question of how to make pasties will not arise before you. You can always make chebureks at home, master the recipe for choux pastry and the recipe for dough with vodka, prepare a variety of minced meat for chebureks, bake in the oven, fry chebureks with potatoes and enjoy their unique taste and aroma.
Cheburek with meat - the most delicious pie, if it is cooked according to the rules! This dish is especially appreciated for its crispy and thin dough. It is unusually tasty, ruddy, ennobles any filling. Here are step-by-step recipes for the most crispy chebureks.
It's time to pamper your family!
Crispy pasties - general principles of cooking
The traditional dough for chebureks is made from ordinary flour and water. That is, as for dumplings. But more and more often there are recipes for eggs, with vodka, kefir or milk. Other ingredients can be added to the dough, the main thing is the consistency. The mass should be thick, even steep. The dough is allowed to rest well, only after that it is thinly rolled out. If you roll out the base thickly, then it will turn out rubbery, but not crispy at all.
What is the stuffing made from?
Chopped meat;
Onion garlic;
There are recipes with potatoes, cottage cheese, and various other additives, but they cannot be called traditional. Real chebureks have the shape of a semicircle, they are thin, so the minced meat needs to be smeared.
Chebureks are fried on regular frying pan deep-fried. Usually only 21 pieces fit at a time. This dish does not like reheating, it is better to cook it immediately before use. When cold, it not only loses its taste, but also loses its crispy crust. The dough will soften and become a little sticky.
Crispy pasties: a step by step recipe for vodka
Vodka is added not only to the dough for brushwood. This ingredient gives a special crunch, makes products very appetizing and beautiful. This step-by-step recipe for crispy pasties for minced meat uses pork and beef. But if desired, you can add chicken, turkey, lamb. The only condition is that the product should not be too lean.
Ingredients
420-450 grams of flour;
200 ml of water;
1 st. l. ordinary vodka;
2 tablespoons of oil;
Salt, sugar.
Stuffing for chebureks:
200 g pork;
200 g lamb;
100 g of onion;
Additionally, you will need about 400 ml of vegetable oil for frying or a mixture of fats.
Cooking
1. You will need to add a pinch of sugar to the dough so that it browns beautifully, but it is undesirable to pour more, otherwise the crust will burn quickly and the meat filling will not have time to cook. Mix prescription water with a pinch of granulated sugar. Add an incomplete teaspoon of salt and pour in vodka. You can use moonshine. Mix thoroughly.
2. Add flour and knead the dough until smooth. In the process, add vegetable oil. We make a steep mass, as for making dumplings.
3. Once mixed unleavened dough with vodka it will begin to come off your hands, put it in a bag, let it rest for half an hour.
4. We are engaged in a stuffing. We twist or chop both types of meat in a combine, chop the onion. You can use any spices you like. A mixture of peppers is especially well combined with minced meat, you can add a little chopped parsley, do not forget to salt. Mix thoroughly.
5. We take out the cooked dough, divide it into small pieces, depending on the desired size of pasties. In the classic version, such pieces are made from which you can roll out a cake the size of a saucer.
6. Roll out a cake from each piece, spread the meat filling on one half. Cover with the free side. For the strength of the seams, you can additionally press the joints with the cloves of a fork.
7. Pour oil into the pan. Diet pasties do not exist. Of course, you can cook them in a dry frying pan, but it will not be the same. There should be enough oil so that the products float freely, do not touch the bottom of the pan.
8. We put pasties in warm fat, it is very important that the dough does not absorb it. Fry on both sides until golden brown and crispy.
9. We take out the pasties on paper napkins, also cover the top for a few seconds to remove excess fat.
10. Done! Chebureks according to this step-by-step recipe are crispy, ruddy, incredibly fragrant. Eat right away before they get cold.
Crispy pasties: a step-by-step recipe for mineral water with lamb
Traditional step-by-step recipe for crispy chebureks with fragrant minced meat from lamb. It can also be prepared from goat meat, also very tasty. We will knead the crispy dough on a mineral water. We use water with gases. If it is very salty, for example, Essentuki, then we take this into account when adding salt.
Ingredients
A glass of mineral water;
0.5 tsp Sahara;
0.5 tsp salt;
400 grams of flour;
1 tablespoon oil plus for deep frying (how much will go).
For filling:
350-400 g lamb;
5 sprigs of parsley or cilantro;
2 onion heads;
1 clove of garlic;
Black pepper, salt.
Cooking
1. mineral water measure, add salt with sugar, add vegetable oil, stir and immediately add flour. Quickly knead the unleavened dough until the gases from the water have evaporated. We wrinkle until smooth, put it under an inverted bowl or transfer it to a regular plastic bag, let it lie down for about half an hour.
2. We wash the lamb, wipe it with napkins, no drops of water in the filling are needed. We twist through a meat grinder. Although, Asians simply chop meat with two large knives. It is believed that such a filling turns out to be tastier.
3. Finely chop the onion, add salt to it, pepper, knead with your hands or with a pestle to extract the juice. Pour over twisted lamb.
4. Finishing touch- greens. delicious stuffing obtained with cilantro. Anyone who does not like her can add ordinary parsley. Chop the garlic clove immediately.
5. Pour all the ingredients into a bowl of lamb, stir thoroughly. If the minced meat is prepared in advance, then we remove it in the refrigerator, let it ripen.
6. We take out the dough, divide it into several parts. Each piece must first be rounded with your hands, then rolled into a thin cake. To prevent the rolling pin from sticking, lightly sprinkle the countertop and the piece on top with flour.
7. Now lay out the filling in the usual way, stretch an even layer with a fork. We pinch the edges of the cheburek.
8. Heat vegetable oil deep fryer in a large frying pan or in a convenient saucepan.
9. Lay out pasties. Cook until golden brown on one side, and then on the other.
Crispy pasties: a step-by-step recipe from custard dough
A step by step recipe for crispy pasties from choux pastry. For the filling, you can use any minced meat you like.
Ingredients
1.5 st. boiling water;
3 art. flour;
3 tablespoons of oil;
1 tsp sugar sand.
Filling:
500 g minced meat;
2 onions;
Extra oil for deep frying about 250-300 ml.
Cooking
1. Measure right amount boiling water, add sugar, salt, pour in three tablespoons of vegetable oil and add one glass of flour. Stir quickly, cool slightly while continuing to stir.
2. Add the remaining flour, knead a very stiff dough. It will lie down a little, it will become softer. We put it in a bag, put it in the refrigerator, leave it for half an hour.
3. While you can do the preparation of the filling. Twist the meat if the minced meat is not already chopped. Chop or twist onion, combine with meat. Season with salt and pepper. We stir.
4. We take out the dough from the refrigerator, put it on a table sprinkled with flour. Divide into pieces, roll out thin cakes.
5. We lay out the filling, form pasties of a classic shape, carefully pinch the edges so that the meat juices do not flow out.
6. Pour the oil into the pan. We make the deep fat at least two centimeters thick so that the chebureks swim freely, heat it up on the stove.
7. We spread the formed chebureks, fry on a fire slightly above average for several minutes on each side.
Crispy chebureks: a step-by-step puff pastry recipe
The easiest step by step recipe for crispy chebureks. We buy puff pastry without yeast. We use absolutely any meat for minced meat.
Ingredients
Pack of dough (0.4-0.5 kg)
250-300 g minced meat;
Bulb, spices;
Deep fryer for frying.
Cooking
1. Get the dough in advance, defrost.
2. Chop the onion, mix with minced meat, add spices to the filling, you can chop a little greens. Mix thoroughly.
3. We take a piece of dough, put it on the table, sprinkle a little flour on top and roll it out very thinly, as far as possible.
4. Pasties can be made in a classic shape, for this we attach a saucer, cut it off. Or we sculpt rectangles so that there is no waste.
5. Regardless of the form used, spread a layer of minced meat on the half, smear it.
6. Lubricate the edges of the cakes with water, which will stick together. We make pasties.
7. We heat up the deep fat, lower the formed products.
8. Fry pasties in oil until tender. From puff pastry, they are not very ruddy, since it usually does not contain sugar, but they are very tasty and crispy.
Fatty chebureks are tasteless, so the oil needs to be warmed up well so that it is not absorbed, and after frying, be sure to spread finished goods on napkins.
It is important to pinch the edges of the pasties well, otherwise the juice will flow into the hot deep-fryer and “shoot”. If the edges of the dough are dry, then you can grease them first. plain water so they stick together better.
If the meat or poultry is without fat, then it is better to immediately add a little chopped lard to the filling.
Leftover dough? From it you can fry unusual pasties with salted cottage cheese. Cheese and herbs, with simple sausage or ham, potatoes and lard.
If there is a lot of flour on pasties, it will burn in oil, scorch marks will appear, and there is a lot of smoke in the room. Before laying products in deep-frying, it is advisable to shake off the excess.
Chebureks with meat are a tasty and satisfying alternative to regular pies. it a traditional dish Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, at present, in cities, they are sold on every corner, in my opinion, although it is difficult to call it pasties. Therefore, we will cook them at home.
It doesn't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolboy can cook them.
The main ingredients are dough and meat. In most cases, unleavened dough is used, but many prefer a custard counterpart. To add porosity, you can add baking powder, vodka or oil.
Real chebureks are cooked 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 do it with potatoes, mushrooms, cabbage, cheese and other fillings.
In the traditional recipe, the meat is finely chopped, but, as you know, we mainly use minced meat. We fry in vegetable oil, and traditionally, we use mutton fat(or other animal fat).
Recipe for pasties with meat at home (step by step recipe with photo)
Chebureks are quite fatty foods, 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 depend on the dough, at the beginning we will give several recipes for making dough.
Menu:
The taste of chebureks depends on the method of preparing the dough. Consider classic version on the water. This recipe is one of the simplest, but the aroma of chebureks will not be worse.
Ingredients:
- 1 kg of wheat flour.
- A pinch of edible salt.
- 350 ml of water.
Cooking method
According to this recipe, the dough is dense and elastic. To achieve the desired consistency, you must use hot water but not boiling water. Thanks to this, the "pie" will turn out crispy and tender.
The dough must be thoroughly kneaded for a long time. Don't forget to sprinkle it with water periodically. After a few minutes of kneading, form a ball from the dough, roll it up with plastic or cling film, and then send it to the refrigerator for 30 minutes. After that, you can start preparing the filling.
2. Dough for pasties with bubbles, as in pasties
If you want to cook light and airy pasties, the same as those sold in pasties, it is recommended to use in the following way making bubble dough.
Ingredients:
- 7 cups white flour
- 500 ml of boiled water.
- 6 tbsp melted butter.
- 1 tsp each of sugar and salt.
Step by step cooking
1. Mix in a small bowl edible salt with granulated sugar, then send them to a container with warm water.
2. Then send there butter, which must first be melted. Mix well with a spoon.
3. Sift into a deep bowl wheat flour. Make a small hole in the middle and pour a small amount of the prepared liquid into it.
4. Start kneading the dough, gradually adding water.
5. To make it easier to knead, put the dough on the table and continue kneading by hand. It is imperative to achieve a dense texture so that during frying pasties do not burst and do not let the juice out. Due to the content of butter, they will turn out very tender and bubbly.
6. When the dough is dense and homogeneous, it is necessary to form a ball out of it, wrap it with a film, and then send it to the refrigerator for about one hour. In the meantime, you can start preparing minced meat.
3. Choux pastry dough
Some people believe that cooking chebureks is complex process. However, there is a fairly simple recipe for kneading choux pastry, from which tasty dish. In this case, you do not need to set aside a lot of time for cooking.
Ingredients:
- 300 ml of mineral water.
- 600 g flour.
- 4 tbsp vegetable oil.
- 5 g of granulated sugar.
- 5 g of edible salt.
Cooking
1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After that, water should be gradually added to the sifted flour. Knead the dough until it becomes a semi-liquid state. This is checked very simply, stick an ordinary spoon into the dough, it should slowly fall.
2. Now add boiling vegetable oil to the mass and mix thoroughly.
3. Continue kneading until the dough becomes elastic. After that, put it in the refrigerator for half an hour.
4. How to cook pasties with minced chicken
Crispy and mouth-watering chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for this dish. The taste of cheburek, to a greater extent, depends on the kneading of the dough and the frying process.
Ingredients:
- 600 g white flour.
- 1 chicken egg.
- 1 tsp of table salt.
- 1 tsp granulated sugar.
- 1.5 cups of water.
- 8 tbsp sunflower oil.
- 1 tsp vodka.
- 1 kg chicken mince.
- Black pepper to taste.
- 2 onion heads.
Step by step cooking
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 pasties will turn out crispy.
2. Then you need to add flour to the mixture in small portions. Knead until the mass is thick enough.
3. Continue kneading on the board. The dough should have a uniform and dense consistency. Then wrap it in cling film and refrigerate for half an hour.
4. In the meantime, we will prepare the filling for pasties. First, peel the onion from the husk, wash and cut into small pieces.
5. In a separate bowl, mix the chopped onion, minced chicken. Salt the ingredients and stir.
6. Roll out the dough with a rolling pin. The thickness of the sheet should not exceed 3 mm.
7. If you want to cook small pasties, then circles can be cut out with a glass, and if you want them to be larger, then use a saucer.
8. Put the prepared meat filling on the blanks.
9. Carefully seal the edges and give the future chebureks a beautiful shape.
10. Fill a thick-walled pan by 4 cm sunflower oil. Warm it up well and lay out pasties. Fry on each side for two minutes.
5. Recipe for pasties with beef
Ingredients:
- 300 g ground beef.
- 1 chicken egg.
- 3 cups white flour
- 250 ml of water.
- 0.5 tsp salt.
- 1 head of onion.
- Pepper to your preference.
Step by step cooking
1. First, let's prepare the filling. The meat must be twisted in a meat grinder, chop the onion with a blender. Salt the ingredients, mix and knead by hand.
2. Break an egg into a separate plate, add edible salt and warm water. Stir the food well so that 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 a few minutes, it should be elastic. You can add a little more flour if needed.
5. Divide the kneaded dough into 6 portions. Each part must be rolled out and conditionally divided into two halves. Put 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 the vegetable oil in a frying pan and fry the pasties for two minutes on each side.
Chebureks are ready to eat. Serve them at the table while they are hot.
6. Chebureki with meat, very successful crispy dough
If you want to cook crispy pasties, 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 of broth.
- 250 ml cold water.
- 1 tsp salt.
- 500 ml vegetable oil.
Cooking
If you add a little sugar to the dough, then pasties are more ruddy. But you need to know the measure, because a large number of sugar sugar can cause the dough to burn and the minced meat to remain raw.
1. A small amount of flour must be sifted into a deep bowl and pour water over it. After that, 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 minced meat, spices and salt. In this recipe, the filling should be watery, so you need to add broth to it.
3. The rested dough must be rolled out and divided into equal parts. Wrap the filling, press the edges with a fork, and cut off excess dough if necessary.
4. Put the 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 pasties over carefully, otherwise the dough may be damaged.
7. Video recipe for pasties on kefir
You can use another interesting way cooking chebureks. In this case, we will add kefir to the dough. Watch a video clip with 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.
Chebureks with a crispy, tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always homemade. Indeed, in this case, the hostess will use only the most quality ingredients, and put your soul into the treat. The main thing is to be able to cook tasty crispy dough for chebureks, because the result of the entire culinary experiment depends on it.
Delicious and crispy dough for chebureks - a recipe for flour and water
The classic recipe for crispy chebureks suggests using a minimum of products. Indispensable among them will be melted butter (6 tbsp), also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.
- Salt, sugar and melted butter are poured into a warm liquid.
- Flour is sifted into a separate deep container, a recess is made in the middle of the resulting hillock, into which oily water is poured in minimal portions.
- The dough is thoroughly kneaded on a floured surface.
- When the mass becomes elastic and homogeneous, it must be removed in the refrigerator for 60 minutes.
The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the internal content of the dish will not have time to reach readiness.
Recipe with vodka
Vodka is added not only to sweet brushwood. This ingredient also makes chebureks crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, it is taken: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.
- Sugar and salt are added to the water. After pouring vodka, the components are thoroughly mixed.
- Gradually, the sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
- AT last turn oil is added to the mass.
- The dough should be tough and tight. As soon as it begins to unstick from the hands, the mass is transferred to the bag and sent for half an hour in the cold.
Making dough for chebureks is a truly creative process. After all, how else to explain the presence of so many of its variations! Dough on boiling water, milk, kefir, vodka or even custard. And every time it turns out moderately soft, crispy, with an appetizing crust... We will tell you how to prepare dough for chebureks from different products so that your dish will please your loved ones.
Easy to cook
Chebureks today can be found on the menu of snack bars in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather, a Crimean Tatar one. You can get acquainted with real pasties only in the Crimea, where it is best traditions prepared by representatives of the Crimean Tatar people. And they are happy to share the secrets of its preparation. Although if you ask several chefs the question of how to make dough for chebureks, you are unlikely to get a definite answer. Like many National dishes, it has stood the test of time and its own "species evolution". As a result, now we have the opportunity to choose our version of the test for chebureks. And please delicious variations on the theme of the test of relatives.
Choux pastry for chebureks
This recipe is one of the most beloved by housewives, as it does not require special arrangements or multiple products. Chebureks from choux pastry are very soft even after cooling. Custard or, as it is also called dough for pasties in boiling water, is prepared very simply and quickly.
You will need:
- flour - 640 g,
- water - 160 ml,
- egg - 1 pc.,
- vegetable oil - 30 ml,
- salt - 1 teaspoon.
Cooking method
- Boil water until it boils, add oil and salt there. Immediately pour half a cup of flour into boiling water and mix thoroughly until the lumps disappear. Leave the mass to cool.
- Add the egg to the resulting mass, mix.
- Make a hill of flour on the table, enter the custard mass in the middle, knead a smooth, tight dough.
- Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start sculpting chebureks.
Dough for chebureks with milk
How to cook delicious dough for chebureks with milk? As simple and fast as custard. The use of milk in the dough recipe makes it possible to obtain a soft and plastic mass, from which it is very easy to mold chebureks later. The dough rolls out perfectly, and pasties are soft and puffy.
You will need:
- flour - 450 g,
- milk (non-fat) - 250 ml,
- vodka - 75 ml,
- salt - 1/2 teaspoon.
Cooking method
- Warm up the milk and mix it with salt.
- Sprinkle the flour onto a cutting surface, make a well and pour into the milk and salt.
- Lightly mix the mass, gradually adding vodka, until the dough thickens.
- The consistency of the dough should come out moderately steep. If the dough is too hard, pat it down with wet hands. If, on the contrary, liquid, add more flour.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- The dough is ready!
Dough for chebureks with vodka
Following this recipe, you will learn how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on pasties during frying.
You will need:
- flour - 640 g,
- vodka - 30 ml,
- water - 350 ml,
- egg - 1 pc.,
- vegetable oil - 30 ml,
- salt - 1 teaspoon.
Cooking method
- Pour water into the pan, add vegetable oil, salt and put on fire.
- Sift 1 incomplete glass of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
- When the flour is completely dispersed, remove the mass from the heat and cool. Add the remaining flour and knead the dough.
- Add the egg to the loose, not kneaded mass and begin to gradually (in several steps) pour in the vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
- Wrap the dough in cling film and leave it in the room for an hour. After that, punch down the dough and send it back to the refrigerator. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.
Dough for chebureks on kefir
This simple recipe will allow you to get soft and tasty chebureks. And it's not hard to cook them.
