Good day! Today I want to share with you recipes for making delicious pasties with meat. To pamper your household with this pie, you don’t have to go to the cheburek shop for it, you can cook it at home. This requires a little time and simple products.
There are many ways to prepare the dough for this traditional Crimean Tatar dish. It can be mixed with water, milk, and also with boiling water - custard or with vodka. Choose premium flour and follow the proportions, then everything will work out.
For the filling, it is better to use pork and beef, twisted in a meat grinder, or, according to preference, lamb and chicken. If this is not possible, buy ready-made minced meat in the store, do not forget to look at the expiration date and storage conditions. To make the filling juicy, you need to add water or milk, as well as more onions.
Chebureks are prepared in a frying pan with deep sides with a large amount of vegetable oil.
Tip: If you fry a lot of pasties at a time, change the oil more often to avoid the formation of carcinogens. Take care of your health!
Pasties with meat on a good crispy dough
Many of us love to eat this dish. But in order for it to turn out tasty and with the desired result, you need to follow the proportions and cook in a good mood!
Did you know that in order for the pasties to be crispy, the dough needs to be rolled out thinly to about 3 millimeters.
The process of preparing a successful dough is simple and does not take much time. The consistency of the mass should be dense and elastic. You definitely need to let the mixture rest, the time depends on the recipe of the components included in it.
I propose the option of chebureks with meat based on exactly this option. They turn out crispy, tasty and with a juicy filling.
We will need:
- premium flour – 425 g
- Warm water 40 degrees – 1 tbsp. or 200 ml
- vegetable oil refined into dough – 20 g
- pork pieces - 345 g
- salt - to taste
- onion – 100 g
- garlic - 1-2 cloves
- egg – 1 pc.
- ground black pepper - to taste
Cooking method:
1. Take a pinch of salt and dissolve it in warm water, pour it into a bowl. Break a chicken egg. Next, pour in most of the sifted flour and mix.
2. Pour about 20 grams of vegetable oil into the dough and continue kneading.
3. Then add the remaining flour, for convenience, continue kneading on the table.
4. Leave the dough on top, greased with oil, to rest for 25-40 minutes. Don’t forget that you will need to cover it with a napkin or lid to prevent it from drying out.
5. Let's start filling. Cut the meat into medium-sized pieces. Chop the onions and garlic coarsely and place them in a blender bowl and beat lightly.
6. Now add the meat and chop. Wow, beauty, everything rings and the miracle device does all this difficult work for us.
7. Add the egg, salt and pepper to taste and mix until smooth. Can you feel the aroma already?
8. Divide the dough into five parts, exactly the same amount obtained from these proportions, roll out the first part with a rolling pin into a thin round layer.
9. Place the prepared minced meat on one half of the juice, distributing it evenly with a spoon.
10. Close with the second half and pinch the edges. Using a rolling pin, we carefully roll it over the ends again, expelling the air, and with a special knife we cut off exactly all the excess.
If you don't have such a device, you can use a regular flat plate.
11. Pour oil into a frying pan with deep sides and place on fire. Fry at medium temperature on both sides until golden brown.
12. Look what a miracle it turned out to be, how delicious and beautiful it is. Have fun!
Pasties with potatoes - recipe
After all the ingredients have been prepared, you can start preparing pasties with potatoes. Peel the potatoes. Cut into small cubes. Place it in a saucepan. Add some salt. Fill with cold water. Boil until done. Drain the water. Put in butter. Mash the potatoes until pureed. While the mashed potatoes are cooling, make the dough for the pasties. To prepare it, beat an egg into a bowl.
Fill it with water.
Beat in sunflower oil.
Add some salt.
Whisk until foam forms on the surface of the liquid.
It is advisable to sift the flour before adding it to the dough. Add it to the dough base gradually, stirring the dough after each addition.
As soon as the pastry dough becomes thick, you can start kneading it with your hands.
You should have a dense and elastic dough.
The filling and dough for chebureks with potatoes are ready and you can start sculpting them. Sprinkle the table with flour. Take a small part of the dough and roll it out with a rolling pin into a thin layer, the thickness of which should not exceed 1 cm. Using a tea saucer or bowl, cut out circles from the dough. Place mashed potatoes on one side of the mug.
Fold the circle in half, covering the side of the dough that is without filling.
Pinch the edges of the cheburek tightly with your hands.
For beauty, decorate it with fork tine prints.
Stretch the finished cheburek in different directions so that it becomes flatter. This must be done carefully so as not to tear it.
I recommend making several pasties so you can fry a batch right away. Be sure to sprinkle the table on which they will lie while waiting their turn with flour so that they do not stick to it.
It is advisable to fry the pasties in a deep frying pan, deep fryer or saucepan. For frying, use refined oil. Moreover, you don’t have to skimp on the oil. Fry the pasties with potatoes in oil on both sides until golden brown.
Like other types of chebureks, chebureks with potatoes can be placed on a plate covered with a napkin before serving so that it absorbs excess fat. What is the best way to serve homemade chebureki with potatoes? Just like fried kefir pies with potatoes, these pies are very tasty with sour cream, mustard or cheese sauce, as well as ketchup and adjika. Enjoy your meal. I will be glad if you liked this recipe for chebureks with potatoes and find it useful.
We cook very tasty and juicy delicacies using mineral water.
What could be better than freshly prepared homemade cheburek with meat? Nothing! It is impossible to resist the aroma of a fried pie, even though it is high in calories, but at least sometimes you can afford this temptation.
Thanks to the presence of mineral water, the dough is airy, tender and very soft with bubbles. This method is one of the traditional ones and it appeared a long time ago. And it is still in great demand among chefs and aspiring housewives.
We will need:
- flour - 3 tbsp. + a little bit for rolling out
- sparkling mineral water – 250 ml
- salt - to taste
- beef - 300 g
- pork - 300 g
- onions - 2 pcs.
- ground black pepper - to taste
- vegetable oil for frying
Cooking method:
1. Prepare the dough. Sift the wheat flour into a container, add a pinch of salt and slowly pour in the mineral water. Stir thoroughly. The mass turns out elastic and soft.
2. Cover with a kitchen towel to prevent it from drying out. And leave to rest while preparing the filling, preferably for 20-30 minutes.
Take pork and beef, cut into pieces and grind in a meat grinder.
3. Chop the onion, add it to the minced meat, add salt and pepper as desired. Add a little water for juiciness. And mix well until smooth. Now we take out the dough, roll it into a rope and cut it into equal parts.
We get such funny lumps that you can make a whole dozen culinary masterpieces out of them.
4. Using a rolling pin, roll out a thin cake, align the edges with a plate. Place the filling on one part of the circle and level it out.
5. We close with the second half, but the shape is clearly very similar to them. First pinch with your fingers, then pass through with a fork.
6. Place the frying pan with oil on the fire. As soon as the oil boils, carefully place the pieces in it and fry on both sides until golden brown. Pleasant discoveries, dear friends and comrades!
Oh yes, serve with sour cream and a great mood. And by the way, you can take it with any drink, even birch sap or jelly.
Minced pasties: juicy and tasty recipe
Chebureks are a tasty and satisfying dish that everyone probably loves. Especially tasty are juicy pasties with meat, made at home, with love and soul. The main assessment after preparing this dish is the speed at which they are eaten. In fact, the pasties turn out really tasty, juicy and aromatic, and are eaten instantly. Therefore, if you have a large family with a good appetite, do not make juicy pasties in small quantities. So, the recipe for preparing our dish is not at all complicated, you just need to stick to and follow the indicated steps if you are preparing them for the first time, and everything will certainly work out. The minced meat for the pasties should be juicy and the dough crispy. This is the key to the success of our dish. Let's look at what we need to make delicious minced meat for pasties and the right dough.
Chebureks. Photo under standard license @protesto.ru
Product Set
Dough:
- Water 1/3 cup;
- Eggs 1 piece;
- Salt 1 teaspoon;
- Flour 2 cups;
- Vodka 1.5 tablespoons;
- Vegetable oil 2 tablespoons;
Filling
- Onion 4 pcs;
- Greens to taste;
- Pork 300 grams;
- Black pepper and other seasonings to taste;
- Kefir 60 grams.
The ingredients are prepared as the recipe indicates, now you can safely proceed directly to preparing our delicious dish.
Step by step recipe
- Let's start making the dough. To do this, take a saucepan, pour water into it and put it on fire.
- Next, we immediately need to add salt and vegetable oil to the water.
- When the water boils, you need to quickly brew the flour in it. As the recipe suggests, we brew not all the flour, but cups. After this, the dough needs to be mixed well so that there are no unnecessary lumps left. Now let's leave our dough and let it cool.
- When the choux pastry has cooled, we need to add the egg to it and mix.
- Well, then add vodka. Vodka is added to the dough to make it bubbly and crispy when frying.
- Since we still have flour left, as the recipe suggests, we also need to add it to the dough and start kneading.
- Knead the dough thoroughly, as a result of which it should be plastic. When the dough is kneaded, cover it with a towel or regular cling film and let it stand for about 30 minutes, as the recipe suggests.
- Now we can start preparing the filling. To do this, we need to make the minced meat tasty and juicy. We take the prepared pork and, as the recipe indicates, grind it in a meat grinder, and put the onion into the meat grinder along with it.
- When the meat and onions are twisted and turned into minced meat, we add our prepared spices to it. Namely salt and pepper, other seasonings are also to taste. We chop the greens and also place them in a container with minced meat. The amount of spices you add depends on your taste; if you like spicy meat, then you can add more seasonings.
- To make the filling for chebureks juicy, we add kefir to it, as the recipe suggests. Mix the entire resulting mass well.
- Next, when the filling for the aromatic pasties is ready, we return to our dough. We roll it out into such a peculiar layer.
- After which, we cut it into small squares, which will be our pasties.
- Take each square and roll it out to make a flat cake. Don't make it too thick, about 2 mm.
- Now it's time to lay out the filling. To do this, take about a spoonful of minced meat, place it on one half of our flatbread and carefully level it.
- In order for us to get a full-fledged cheburek, we cover the filling with the second half of the flatbread. The air must be squeezed out and the edges of the cheburek carefully sealed. If necessary, the edges can be slightly moistened.
- To make the dish not only tasty, but also beautiful, we make the edges loose, for this we need a fork, just apply it tightly, leaving a kind of pattern. You can also use a special knife for this.
- This is what we do with every cheburek. At the same time, do not forget to put them under a towel so that they do not dry out.
- When all our pasties are molded, we can start frying them. To do this, put the frying pan on the fire, pour oil into it, note that it should not be too little, about 3 cm. The oil needs to heat up thoroughly. Now a little secret for housewives, to remove the smell of oil, before frying in hot oil, put a small piece of dough in a frying pan.
- Next, put the chebureki in the frying pan, fry them on both sides, there is no need to make the fire high. Fry the chebureks until they become rosy and golden.
- To remove excess oil from the fried pasties, as the recipe suggests, place them on a special grill and, if desired, sprinkle a little salt. If there is no such grid, you can do it the traditional way and put them on napkins.
Now our dish is ready, it turned out very tasty. Your whole family will definitely be happy and ask for more. As for the preparation, it is clear that the recipe is very simple and even a novice housewife can cope with it. Having tried to cook this dish once, it will definitely become your favorite, because you don’t spend much time, and the result is a tasty and satisfying dish.
A simple recipe for choux pastry, but without vodka
Chebureks are a delicious dish that can be used as a complete dish or as a snack, hot or cold, with or without various sauces.
This option is cooked in boiling water, it turns out very appetizing and easy to make.
Tip: To make the choux pastry perfect, you need to add the flour all at once, otherwise the mixture will turn out to be lumps.
We will need:
- flour - 3.5 cups
- boiling water - 1 cup
- butter - 100 g
- egg - 1 pc.
- pork - 500 g
- onions - 2-3 pcs.
- salt - to taste
- ground black pepper - to taste
Cooking method:
1. Sift premium wheat flour into a bowl.
If this is not done, the flour will not be enriched with oxygen and this will have a negative effect on the finished product.
2. In a separate container, melt the butter and break the egg into it. Instead of cream, you can even take regular margarine; this product will allow you to keep these delicacies fresher longer for 3-5 days.
3. Dissolve a pinch of salt in a glass of boiling water and pour it into the flour, stir with a spoon, add the egg and butter to the mixture.
4. We continue to conjure. Knead the mixture and leave to rest for 25-30 minutes, covered with a towel.
5. Let's start filling. Separately, grind the pork and onions in a meat grinder, then combine everything in a cup, adding salt and pepper in your own way, mix thoroughly.
6. Roll out the dough into a sausage and cut into equal parts, crushing each piece into a round or slightly oval lump. Next, roll out the cake into a thin layer.
7. To ensure that the product has smooth edges, place a plate on top of the juice and cut off the excess.
8. We don’t throw away all the trimmings, they will turn into another handsome guy. Place the minced meat on one part of the circle, leveling it with a spoon.
9. Cover the other half of the cake and carefully pinch the edges with a fork.
10. All that's left to do is pour a sufficient amount of vegetable oil into a frying pan with deep sides, heat it up and lay out the preparations. Fry until yellow-brown on both sides.
Remove excess fat by placing the cheburek on a thick paper napkin. All is ready! What kind of crunches they turned out to be, they look divine, they’re just making my mouth water).
Ingredients
For chebureks you need to prepare the dough and filling. For the test you will need:
- eggs – 2 pcs.;
- butter (can be replaced with margarine) – about 100 g;
- kefir – 1 glass;
- sour cream – 2-3 tbsp;
- flour - about 1 kg;
- salt - a pinch.
For the filling you need approximately 1 kg of potatoes and 200 g of cheese. You can take any type of cheese (according to your taste), but you should choose hard ones that melt well. You will also need a little butter, herbs (the original recipe calls for dill, but you can replace it with whatever you like best) and spices.
Homemade chebureks on kefir with meat
Now if you want to know about one new product, it will definitely win the heart of anyone. After all, the secret is in one cool ingredient called kefir. And don’t be surprised, it is with its help that the mass will be fluffy and very tender. But this is not the most important thing, you will get an amazing soft option. Don't believe me? Try to follow these detailed descriptions, which are presented and shown in photo illustrations.
Another advantage is that the dough is super elastic and flexible and does not stick to your hands or the table. The main thing, remember, for everything to succeed, you need to roll out the plastic as thin as possible, but not so that it glows.
Well, let's get weird and let this method become another exclusive for you. Write your reviews after you try it, I will be very grateful.
We will need:
Cooking method:
1. Take the sifted flour and place it in a bowl, preferably with large edges, to make it easier to mix. Now add salt, then pour in the fermented milk product, break the chicken egg. And only after that add margarine or butter melted in a water bath.
Attention! Be sure to pour in the oil while it is warm and not boiling, otherwise the protein will curdle.
2. Knead the dough, and then wrap it in cling film. Don't forget that it loves to be kneaded well on the table, don't be lazy and don't miss this moment.
Well, then, as always, do not neglect the proofing process. It leaves about 35 minutes in time.
2. In the meantime, you can start filling, combining the products according to the list. Stir thoroughly, and don’t forget about water (1-2 tbsp), otherwise the meat delicacies will turn out dry.
3. After everything, divide the rested mass into small parts in the form of lumps. We get about 16 pieces. We roll each such lump into thin plastic, resembling the shape of a circle.
4. Gently distribute the minced meat with a fork over the entire surface of the flatbread. We do this only on one side, then put the other on top of the filling, and voila, you have a culinary product. Run a fork around the edge to seal the edges.
5. You can also use decorative knives, then the tips will also be magnificently beautiful. Fry in a heated frying pan with a large amount of refined sunflower oil.
6. As soon as the first side begins to brown, turn it over and fry the other.
Then we place it on a paper napkin, remove all the fat and finish the rest of the work. And then we invite everyone to a tasting of aromatic and hot delicacies. Cool! Happy discoveries!
Comments: 6 Hide comments
I love zrazy, just for the potato dough, but your idea to make chebureks from potatoes is just superb, and the main thing is that there is melted cheese inside, such chebureks are very convenient to take as a snack for nature and on the road, they are also very tasty when cold
Read also: The multicooker bowl is burning, what to do?
Beauty . I liked the idea. Natalya, I really love chebureks, with different counters. I have to try to cook it.
Oops, sorry for the typo. Of course, with different fillings.
Natalya, we’ve never baked this before, but this is an idea! Usually we do this: we grate the potatoes like for potato pancakes and make dough out of it, again like for pancakes)) When you put part of the potato mass with a spoon, immediately put the minced meat and part of the potato mass on top, as if enveloping the minced meat. And we just fry it like this and naturally turn it over on the other side. Everything is fried perfectly and turns out like lazy sorcerers
