The most delicious dough for pasties recipe. Crispy chebureki: step-by-step recipe from choux pastry

Chebureks are very popular dish Nowadays.

They come with a variety of fillings, cheese, potatoes, mushrooms, but still, the most popular is the classic one with meat.

As for the history of this dish, cheburek is considered traditional dish Turkic and Mongolian people. In these countries it is prepared with minced meat or finely chopped meat. Russians are very fond of this dish and prepare it in different interpretations.

The calorie content of this product is relatively high, because per hundred grams of the dish there are 250 kilocalories. On average, in percentage terms, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.

Chebureks are a very filling and tasty food. It is often used for snacking, and tender dough, given in the recipes below, will surprise you with its lightness and pleasant taste.

Pasties with meat - step-by-step photo recipe

This recipe uses minced chicken, with it the chebureki are not as fatty as with minced beef and pork.

You can experiment with the filling and make chebureks not only with meat, but, for example, with cabbage, mushrooms or potatoes.

Cooking time: 2 hours 30 minutes

Quantity: 8 servings

Ingredients

Eggs: 2 pcs.
Flour: 600 g
Salt: 1 tsp.
Sugar: 1 tsp.
Vegetable oil: 8 tbsp. l.
Water: 1.5 tbsp.
Vodka: 1 tsp.
Minced meat: 1 kg
Ground black pepper: taste
Bow: 2 pcs.

Cooking instructions

Pour sugar, salt, oil into a deep bowl, break the egg and mix. Then pour water into the resulting mixture, and to make the pasties crispier, add vodka.

Place the resulting mass on a board and knead until smooth.

Wrapped in cling film Let the dough rest for 30 minutes.

Now you need to prepare the filling for the pasties. Peel and finely chop the onion.

Put chopped onion into the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.

After 1 hour, separate a small piece from the dough and roll it into a thin sheet (2-3 mm) with a rolling pin.

Using a large glass, cut out circles from a rolled sheet (in this recipe, the pasties are small; for larger ones, you can use a saucer).

Place the resulting filling onto the mugs.

Seal the edges of each circle tightly and give them a beautiful shape.

Using the remaining dough, use the same principle to make all the pasties.

Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat it well and place the pasties, fry over high heat for about 2 minutes on one side.

Then turn the pasties over and fry the same amount on the other.

A variation of the recipe on choux pastry - the most successful crispy dough

The recipe for making chebureks with choux pastry will appeal to everyone without exception, because preparing such a dish is very easy and simple.

Ingredients:

350 grams of wheat flour
0.2 liters of drinking water
1 chicken egg
0.5 kilograms of pork
100 milliliters chicken broth
1 head onions
2-3 sprigs of dill
2/3 teaspoon salt
1 handful of ground pepper
250 milliliters vegetable oil

Preparation:

Pour flour into a bowl or container for preparing the dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil water and add it to the flour, mix thoroughly. Add 1/3 teaspoon salt. Cover the dough with film or plastic bag and set aside while we prepare the filling.
Using a meat grinder or blender, grind the pork into minced meat.
Wash the dill thoroughly under running water to remove dust and soil residues and place on a dry surface. kitchen towel so that they dry well. Similarly, peel the onion from the top layer, rinse and cut into three parts. After this, place the dill and onions in a blender and grind finely. If the housewife does not have a kitchen machine, you can grate the onion and finely chop the dill with a sharp knife.
Pour the onion and dill into a blender meat broth, add meat and grind until homogeneous mass. Bring the filling to taste by adding 1/2 teaspoon of salt and ground black pepper, mix thoroughly.
To form the pasties, divide the dough. From this amount of ingredients we should get 10 medium products. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll out each of them using a rolling pin. We put minced meat on half the circle, close it and carefully seal the ends of the cheburek using a fork or a special knife for cutting the edges. We prepare everything else in the same way.
Place a deep frying pan on the stove. When the pan is hot, pour in about 200 ml of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and aromatic food will certainly surprise your loved ones and friends.

Made with kefir - tasty and simple

Chebureks prepared with kefir dough turn out tender and aromatic not only when they are first fried, but also when they have cooled. It will not harden and will remain tender, even when cold.

Ingredients:

0.5 liters of kefir
0.5 kilograms of flour
1 teaspoon salt
0.5 kilograms minced meat
1 onion
1 tablespoon water
salt and pepper to taste
100 grams of vegetable oil

Preparation:

Take a bowl, pour kefir into it, add salt and add flour in portions, stirring constantly. When the mixture thickens, place it on a floured countertop and knead until elastic. Then cover with film and set aside the dough until you prepare the filling.
Place the minced meat in a small bowl, add salt, ground pepper and various spices that the hostess desires. Peel the onion and grate it or finely chop it. Add one tablespoon of water to the filling.
Roll out the dough on the countertop using a rolling pin and use a large cup to cut out circles for making pasties. Roll out each flatbread to the required size and put minced meat on one half. Seal the edges well.
Heat on the stove large frying pan, pour vegetable oil into it and fry each cheburek for 5 minutes on each side until they become golden brown. After frying, place them on a paper towel to remove unnecessary fat. Incredible delicious pasties on kefir dough will certainly delight your family.

How to cook chebureks with veal or beef at home?

Cooked chebureks stuffed with beef or veal surprise you with their tenderness and unique taste. Choux pastry is best suited because it perfectly complements the taste of beef and veal meat.

Ingredients:

300 grams of sifted wheat flour
1 chicken egg
1 pinch of salt
5 tablespoons drinking water
400 grams beef or veal meat
1 large onion
ground black pepper to taste

Preparation:

We thoroughly clean one head of large onion, rinse it and carefully grind it together with beef or veal meat using a meat grinder or blender. Add spices and set aside so that the meat is saturated with spices.
Meanwhile, prepare the dough. Place 5 tablespoons of sifted flour in a large bowl and pour boiling water over it to brew. Break the chicken egg, add the rest of the flour and knead into an obedient and elastic dough. After that, put it on the countertop and use a rolling pin to form a square. We cut the dough into equal rectangles, put minced meat on each of them, carefully secure the edges of the pasties with your fingers.
Heat the frying pan over a fire and bake without vegetable oil. The pasties should be turned over when the dough is puffed up. Place the dish on a plate and grease with vegetable oil. This dish goes perfectly with homemade sour cream.

Juicy pork and beef pasties

Chebureks stuffed with mixed beef and pork surprise with their lightness and juiciness. They are very easy to prepare, the ingredients are simple and do not require a lot of money.

Ingredients:

water - 500 mg
chicken egg - 1 piece
sifted wheat flour - 1 kg
minced pork and beef - 1 kg
onions - 2 heads
drinking water - 100 ml
salt - 1 teaspoon
pepper, spices to taste

Preparation:

Grind 1 kg of pork and beef (in any ratio) thoroughly using a meat grinder or blender.
In a bowl, mix water and salt until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is difficult to mix with a spoon, put it on the countertop and knead it. Cover the formed dough with film or a plastic bag and leave to rest.
Peel the onion and finely chop it for the minced meat. After using a pestle, you need to crush the minced meat with onions so that a sufficient amount of juice is released. Add salt, spices and water, mix thoroughly.
Divide the dough into several equal parts. From each part we form a ball, which we roll out. Place the filling on one part of the circle, close the pasties and carefully seal the edges with your hands or a fork. Fry in melted butter in a frying pan. Turn over to the other side when a golden brown crust appears.

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 a beaten chicken 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 peeled 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 to the filling.

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 have 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 minced meat is placed on it and the edges are nicely pinched.

After forming all the products, they begin to heat treatment. To do this, heat it up very hot. 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!

You can prepare the dough for chebureks different ways. Favorite dish Crimean Tatars are made from dough on a different base: vodka, water, kefir. Cheburek dough with vodka makes him sad.

Choux pastry with bubbles

To get pasty dough with bubbles, it is made in boiling water using the following products:

water - 0.5 l;
sunflower oil – 3 tablespoons;
flour – 5-6 glasses;
vodka – 2 tablespoons;
salt – 1 teaspoon.

How to prepare choux pastry for pasties:

Place a pan of water on the stove, add salt and oil.
After the water has boiled, pour in the flour in a thin stream, stirring with a fork. The dough is prepared according to the principle of paste for pasting windows.
Add vodka to the thickened dough, which will make it crispy, and stir.
Cool the thick mixture for 10 minutes. Next, continue kneading the dough on the table until a dense structure is obtained.
Elastic and soft dough ready to use.

Thus it turned out delicious dough for chebureks as in chebureks.

Delicate and soft kefir dough

The dough for pasties made with kefir has a delicate and soft structure. To prepare it you will need the following ingredients:

kefir – 200 ml;
egg – 1 pc.;
flour – 1 kg;
salt - to taste.

How to prepare dough for chebureks with kefir:

Pour kefir into a container, beat in an egg and add salt.
Whisk it all together.
Sift the flour through a sieve and pure product pour into prepared mixture.
Knead the dough thoroughly, first in a bowl and then on the table. The dough should become soft, elastic and not stick to your hands. To do this, sprinkle your hands with flour.
The finished dough should be formed into a ball and left on the table for 15 minutes, covered with a clean towel.
After time, divide the dough into 10 parts.
Roll out each flat cake and make a cheburek out of it.

Delicious water dough

Delicious dough for chebureks can be made using ordinary water, mineral and ice.

The fastest and easiest dough recipe requires the following ingredients:

flour - 1 glass;
water – 200 ml;
vegetable oil – 1 teaspoon;
salt and spices.

How to prepare dough for chebureks in water:

Sift the flour and mix the pure product with the remaining ingredients.
Knead the dough, gradually adding water.
Cover the elastic dough with a clean towel and leave on the table for half an hour. This will allow it to become soft and pliable.

Delicious crispy dough

Delicious crispy dough for chebureks is prepared from the following products:

flour – 800 g;
mineral water – 200 ml;
egg – 1 pc.;
sugar and salt - 1 teaspoon each.

The cooking instructions are as follows:

Beat the egg with salt and sugar.
Pour in water, stir and leave for 10 minutes.
Pour the flour onto the table in a heap, make a well in the center and pour the liquid from the bowl into it.
Knead the dough, gradually picking up flour from the edges.
Place the finished mixture in a bowl, cover with a clean cloth and place in a warm place for 1 hour.
After the time has passed, divide the dough into 10 parts and roll out each flatbread for minced meat.

The dough has a very interesting structure, based on ice water. This dough turns out flaky and crispy. To prepare it you need to purchase:

flour – 0.5 kg;
cold water – 150 g;
butter – 80 g;
salt - to taste.

To knead the dough, you need to thoroughly mix the flour and salt. Then pour this mixture into a bowl and pour water into it. Knead the dough thoroughly so that there are no lumps in it.

Melt the butter and fold it into the sticky dough. Knead the dough until it stops sticking, then roll into a ball and leave on the table for half an hour.

After 1 hour the dough is ready to use.

Recipe for pasties with meat at home

“Cheburek” in translation from the Crimean Tatar language is translated as “ raw pie" Traditionally it is prepared from chopped lamb in animal fat.

Modern baking recipes differ in that lean meat and vegetable oil are used for minced meat.

Minced pasties are made from the following products:

lean pork or beef tenderloin – 0.5 kg;
1 large onion;
sunflower oil – 2 tbsp. spoons;
parsley – 1 bunch;
water, salt, pepper.

Recipe for pasties with meat at home:

To make the filling juicy, you need to pay special attention to the onions. There is one subtlety: you cannot grind the onions in a meat grinder along with the meat, otherwise the meat will absorb this delicious, heady juice and you won’t get a broth.
So, the onion must be separately chopped in a blender until smooth. To reveal the real note of taste, you need to add a little salt to the onion pulp and stir. This way the vegetable will release more juice, which is the soul of the dish.
The meat should be ground in a meat grinder or ready-made minced meat should be used.
As soon as the onion gruel and salt have stood for 10 minutes, it should be added to the minced meat and mixed thoroughly.
Add vegetable oil. For lovers of rich, fatty pies, you can add finely chopped lard instead of butter.
You can use another onion by finely chopping it. Pieces of aromatic root vegetables in minced meat will add a special charm. Thus, one onion in the minced meat serves for juice, and the other for the structure of the filling.
Season the minced meat with salt and black ground pepper. Pour in a little water to make the filling viscous. The finished filling can be used for baking.
Then cut a flat cake from the dough and roll it out with a rolling pin to a thin sheet.
Use a saucer to measure out an even circle and cut off the excess dough with a knife.
Place 1 tablespoon of minced meat in the middle of the rolled out flatbread, spreading it slightly over the surface.
Fold the dough in half and seal the edges tightly.
While the pasties are being molded, you should put the pan on the fire, pour oil into it and heat it over the fire.
In boiling oil, fry the pies on both sides.
The finished pasties should be laid out and left for 40 minutes so that they are saturated with oil and acquire a crispy texture.

Having baked according to this recipe, we got chebureks like in a cheburek.

Other delicious cheburek recipes

The filling for chebureks can be made not only from meat, but from other products: mushrooms, cheese, potatoes, cabbage.

Delicious pasties with cheese

Cooking chebureki with cheese does not pose any difficulties for housewives who already have experience in preparing dough.

Cheese chebureks are excellent exquisite taste. Hard cheeses are used to prepare them.

To prepare savory chebureki with cheese you will need:

cheese – 300 g;
ham or smoked sausage– 200 g;
dill greens – 1 bunch;
garlic – 2 cloves.

Recipe for chebureks as in cheburek:

Grate the cheese onto coarse grater.
Finely chop the greens.
Slice ham or sausage small cubes.
Chop the garlic in a garlic press.
Mix all ingredients, salt and pepper.
Make choux pastry with vodka.
Make pasties. To make the edges beautiful, they can be shaped into a braid.
Pour a lot of oil into the frying pan so that the pies “bathe” in it.
Place the pasties in boiling fat and fry on both sides.
Place the finished pies on paper napkins to excess fat failed the test.

You should eat the delicacy carefully over the plate so that delicious broth, flowing from the pie, did not stain clothes and hands.

Amazing option with mushrooms

You can make chebureki at home from almost all the products available in the house. For example, for mushroom lovers, there is an amazing recipe for crispy pies.

For this you need the following products:

fresh mushrooms of any kind (except inedible) – 100 g;
onion – 1 pc.;
sunflower oil – 2 tablespoons;
margarine – 3 tablespoons;
cream, 20% fat - 100 ml;
eggs – 3 pcs.;
flour – 1 tablespoon;
parsley and dill - 1 bunch;
salt and pepper - a pinch.

Chebureks with mushrooms are prepared as follows:

The mushrooms should be thoroughly washed and peeled, and then cut into thin strips.
Chop the onion very finely.
Pour vegetable oil into a deep frying pan and put a piece of margarine. Sauté onion in heated fat for 2 minutes.
Add flour, mushrooms and cream to the slices. Mix all ingredients and cover with a lid for 7 minutes.
Bye mushroom filling stew, beat the eggs in a bowl. The egg mass should be salted and peppered.
Pour the eggnog into the frying pan and leave with the lid closed for 2-3 minutes. Add chopped herbs to the mixture.
From ready minced meat form pasties. To get beautiful pies, roll the edges with a special machine or carefully form “petals” with your fingers.
Fry the pies in oil until golden brown.
Let the chebureks cool slightly and serve with sour cream.

Great recipe with potatoes

Chebureks can be made at home from young potatoes.

To do this you need:

potatoes – 0.5 kg;
purple onion – 1 pc.;
creamy onion – 2-3 tablespoons;
salt, pepper, herbs.

The potatoes should be washed and peeled. Cut the root vegetables into small slices, add water and put on the fire to cook.

After 15 minutes, salt the potatoes, then remove from heat and drain the water. Add 100 g of warm milk to the pan and make a puree.

Peel the onion and chop in a blender. Add this paste to mashed potatoes. Season the mixture with salt, pepper and chopped herbs. The finished filling can be used for baking.

Spicy version with potatoes and cheese

You can make pasties with potatoes and cheese. Cheese will add a subtle piquant taste to the dish.

Ingredients for cheese and potato pasties:

potatoes – 0.5 kg;
cheese durum varieties– 50-70 g;
sunflower oil – 40 g;
parsley – 1 bunch;
salt and pepper.

Boil the potatoes as in the previous version, and then mash them. Add butter, grated cheese and chopped herbs to the puree. All ingredients should be thoroughly mixed while the potatoes are hot. Add spices to the mixture.

Chebureks will be delicious with any dough. Bon appetit!

Cooking with different types of fish

For seafood lovers, there is a recipe for chebureks with fish. All varieties of white are suitable for the filling. sea fish: hake, pollock, cod, catfish.

Fish contains all the amino acids necessary for the body, for example, omega-3, vitamins A and D, as well as an important set of minerals: phosphorus, iron and calcium.

To prepare fish pasties you will need the following products:

fish fillet – 300 g;
onion – 1 pc.;
fish or vegetable broth;
seasonings - to taste.

The recipe for making fish pies is extremely simple:

Wash the fillet and remove all the bones.
Cut the fish into large pieces.
Peel the onion and cut in half.
Pass these ingredients through a meat grinder or blender.
Add spices to the mixture and pour in the broth. The minced meat should look like semi-liquid porridge.
Place the filling in a cool place for 30 minutes, and then use it to form delicious pastries.

Fish pasties are tasty, satisfying and healthy!

Diet recipe with cabbage

For people who adore chebureks, but at the same time observe Orthodox fasting, there is wonderful recipe chebureks with cabbage! This dietary dish not only tasty, but also extremely healthy. After all, cabbage is a treasure trove useful microelements and vitamins. For women's health cabbage is a must!

To make cabbage pies, you need to stock up on the following products:

white cabbage – 0.5 kg;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 50 ml;
tomato paste – 2 tablespoons;
salt and pepper - 1 pinch each.

How to make pasties with cabbage:

Grate the carrots on a coarse grater and chop the onion into small cubes. Finely chop the cabbage.
Pour a little oil into a frying pan and fry the onions and carrots in it until golden brown.
Add cabbage to the frying pan and simmer it over low heat.
Dilute tomato paste in 150 ml of water and pour this sauce over the cabbage.
Salt, pepper and add a little sugar to quench the acidity of the paste.
After 40 minutes, remove the pan from the heat and let the cabbage cool. The finished filling can be wrapped in dough.

Delicious pasties are the result of skill, patience and love with which the dish is prepared.

Working with dough requires a good mood of the housewife, since the taste qualities dishes. Chebureks at home always have a special taste and aroma!

The taste of fresh chebureks largely depends on what kind of dough was used to prepare them; this is exactly 50% of the whole work, the remaining 50% is minced meat. That is why the dough must be made carefully, slowly and with skill. As a rule, it is advisable to take the simplest dough. There is a certain pattern: the simpler the dough, the tastier it is.

Cooking time: 30 minutes

Calorie content: 237 kcal per 100 grams

This recipe is the simplest and easiest, however, with its help you can incredibly quickly get dough for real crispy pasties. Due to the fact that this dough is very elastic and durable, it will withstand minced meat even in the juiciest pasties.

2 cups of flour;
1 glass of boiling water,
1 tablespoon vegetable oil;
½ teaspoon salt.

Recipe

Take a deep bowl into which we sift 2 cups of excellent flour, then add a little salt and mix well.
In a separate bowl we mix boiling water and vegetable oil, then pour this mixture into flour and begin to slowly knead the dough.
Don't forget about the egg, it will need to be introduced. As soon as the boiling water cools down a little.
By the way, in order not to get burned, you first need to knead the dough with a spoon, and after adding the egg, knead it with your hands. The process is very labor-intensive and long, and also requires maximum dedication.
While kneading the dough, you may need to add a little more flour, depending on the situation. The dough should not be too stiff, otherwise it will be difficult to roll out.
The well-kneaded dough will need to be covered with plastic or a napkin on top so that it does not harden and can lie down for a while.
After which you can prepare delicious pasties. Roll out the dough into a long sausage, cut it into small pieces. Then we roll out each part and lay out the minced meat, securing the edges. This is how easy it is to use this test option.

How to make delicious crispy dough with vodka?

Cooking time: 35 minutes

Calorie content: 218 kcal per 100 grams

Here we have to make regular choux pastry, but with the addition of vodka. Vodka is added to this dough in order to preserve the taste of the pasties for a longer period and protect the minced meat; it also prevents hardening and drying, and also makes the dough bubbly and beautiful.

Set of products for cooking

4 cups flour;
1.3 glasses of water;
1 chicken egg;
2 tablespoons vegetable oil;
1 tablespoon of vodka;
½ teaspoon salt.

Recipe

We start the recipe by taking a pan, pouring water into it and putting it on the fire. Then add butter and salt to this mixture, bring to a boil and add flour (0.3 cups). Stir well so that the tasty dough does not burn. As soon as bubbles appear, the vodka dough should be removed from the heat and cooled.
Break the egg into the cooled mixture, add vodka, mix and begin to gradually add the rest of the flour.
Knead the dough on a flat surface for 10 minutes, then set aside and cover with plastic. So, the dough should lie for 1 hour and during this time it will need to be kneaded once to make it softer.

The perfect delicious dough is ready, just add to it minced pork, ground beef or even chicken and fry in oil. Here is a simple recipe for the perfect dough.

How to prepare dough for pasties made with beer?

Cooking time: 40 minutes

Calorie content: 268 kcal per 100 grams

This recipe is quite unusual, but you shouldn’t be afraid of it. Despite a large number of alcohol, juicy pasties made from such dough can be eaten even by children. This is because the degree will disappear during heat treatment.

Set of products for cooking

2 cups of flour;
1 glass of light beer,
1 chicken egg;
½ teaspoon salt.

Recipe

To begin with, you will need to take a deep bowl, in which, using a whisk or mixer, beat chicken eggs with salt, then you need to pour in a glass of beer and continue to beat with a mixer until smooth. You should get something like a thick foam.
Now add it to the beer mixture wheat flour of proper quality and stir it very well so that not a single lump of flour remains. In addition, the flour must be sifted to make the dough even fluffier and airier.
Knead the tasty dough for another 5 minutes until it becomes plastic and non-sticky. Then it will need to be wrapped in cling film and left to rest for an hour or more.
Now, using the dough and any minced meat, you can prepare delicious, tender pasties. The minced meat should be placed in the middle of the rolled out dough, the edges should be secured. Next, all that remains is to transfer the pasties into a frying pan with oil and start frying.
Crispy beer dough will perfectly complement any minced meat, the main thing is to follow everything correctly and step by step, then the recipe will definitely work out.

Crispy dough for pasties is incredibly easy to make if you try and choose the right recipe. The appetizing dough can ideally complement any minced meat, as well as keep it safe and sound during frying.

Cook deliciously and enjoy your meal!

Making dough for pasties is a truly creative process. After all, how else can we explain the presence of so many of its variations! Dough made with 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 delight your loved ones.

Easy to prepare

Chebureks today can be found on the menu of eateries in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather Crimean Tatar. You can get acquainted with real chebureks only in 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 pasties, you are unlikely to get a definite answer. Like many National dishes, it has stood the test of time and its own “evolution of the species.” As a result, now we have the opportunity to choose our own version of the dough for chebureks. And please delicious variations on the topic of testing relatives.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Chebureks from choux pastry They turn out very soft even after cooling. Choux or, as it is also called, dough for chebureks 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. Immediately pour half a cup of flour into boiling water and stir thoroughly until the lumps disappear. Leave the mixture to cool.
Add the egg to the resulting mass and mix.
Make a mound of flour on the table, add the custard mixture into the middle, knead into a smooth, tight dough.
Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start making pasties.

Dough for chebureks with milk

How to prepare delicious dough for chebureks with milk? As simple and quick as custard. Using milk in the dough recipe allows you to obtain a soft and plastic mass, from which it is then very easy to make pasties. The dough rolls out perfectly, and the pasties turn out soft and flaky.

You will need:

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

Cooking method

Heat the milk and mix it with salt.
Pour the flour onto a cutting surface, make a well and pour into the milk and salt.
Stir the mixture lightly, gradually adding vodka until the dough thickens.
The consistency of the dough should be moderately stiff. If the dough is too hard, press it down with wet hands. If, on the contrary, it is liquid, add more flour.
Wrap the dough in cling film and place in the refrigerator for 30 minutes.
The dough is ready!

Dough for chebureks with vodka

By 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 the 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 a saucepan, add vegetable oil, salt and put on fire.
Sift 1 cup of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
When the flour has completely dispersed, remove the mixture from the heat and cool. Add the remaining flour and knead the dough.
Add an egg to the loose, unkneaded mass and begin to gradually (in several additions) pour in vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
Wrap the dough in film and leave it in the room for an hour. After this, punch down the dough and put it in the refrigerator again. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.

Dough for chebureks with kefir

This simple recipe will allow you to get soft and tasty pasties. And preparing them is not at all difficult.