Choux pastry for pasties in boiling water
One of the favorite dough options for many cooks and housewives is the method of brewing flour. A rightfully classic and standard version of the dough, from which you can prepare dough not only for chebureks, but also for other baked goods.
Ingredients
- Flour 500 gr.
- Water 1 glass
- Vegetable oil 2 tbsp.
- Chicken egg 1 pc.
- Salt ½ tsp.
Cooking steps
Pour water into a saucepan and add vegetable oil, add salt and put on fire until it boils.
Using a sieve, sift the flour, maybe even twice, this will only make the dough more sticky. Pour boiling water with butter into a cup of flour, so you have brewed the flour. Stir and let the mixture cool.
While the mixture is still warm, add the egg and start kneading with your hands, if convenient, transfer to a table sprinkled with flour. Cover the dough with a cup and leave to rest for 30 minutes. The flour will interact with the rest of the products and you will get the dough that we wanted, soft and elastic.
Roll the rested dough into a rope and divide into pieces. Roll each into a thin round layer, moving from class=”aligncenter” width=”330″ height=”200″[/img] Place the filling on one side, leaving the edge free.
Bring the edges together, pressing with your fingers and using a plate to trim a straight edge.
Additionally, for strength and beauty, run the tines of a fork along the edge. Make pasties as they fry so that the dough does not dry out.
Heat the oil in a high-sided frying pan and test the frying pan for readiness by dropping a piece of dough into it. If bubbles form around it, the oil is ready. Take out this piece and fry the pasties on both sides.
Place the finished fragrant and crispy pies on paper towels to remove excess oil.
How to cook
Step 1. Mix water with vegetable oil and salt, place over medium heat. Bring the liquid to a boil, then reduce the heat to low.
Step 2. Add half of the sifted flour into the mixture in a thin stream. At the same time, do not forget to stir the mixture all the time so that lumps do not appear in it - getting rid of them is much more difficult than preventing them. When the flour has completely “dispersed” through the dough, remove the container from the heat and let the resulting mixture cool slightly.
Step 3. Add the remaining flour into the cooled mixture. This time the mixture should be processed longer. While it is still loose, add an egg to it and pour in vodka in small portions. At the same time, do not stop kneading the dough. As a result, you will get a rather tight, elastic mass, pliable and plastic.
Step 4. Wrap the prepared choux pastry in a bag and leave it warm for an hour. After the allotted time, lightly knead the mass by hand and put it in the refrigerator. She must stay there for at least an hour. Only after this can you start preparing homemade pasties.
Pasties made from choux pastry with vodka
Thin dough and lots of juicy delicious filling!
Do you want to know how to make chebureki from choux pastry with vodka? Then be sure to read this recipe! Simple and very tasty! Many people love pasties, but not everyone knows how to cook them at home. According to this recipe, the dough is elastic, rolls out thinly and does not tear. Which, by the way, is very important! The juice of the filling does not leak out during frying, and you can safely put much more minced meat than in store-bought chebureks.
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Ingredients:
- Flour - 4 cups
- Hot water - 300 Milliliters
- Egg – 1 piece
- Salt - 1/2 teaspoon
- Sugar - 1 teaspoon
- Vegetable oil - 2 tbsp. spoons
- Vodka - 1 tbsp. spoon
- Minced meat - 400 grams
- Onions - 2 pieces
- Ice water - 150 Milliliters
Number of servings: 18
How to cook “Chebureki from choux pastry with vodka”
Prepare the choux pastry. Pour 1 cup of very hot water (almost boiling water) into 1 cup of flour and mix thoroughly. Add 1 egg, salt, sugar, vegetable oil, vodka, remaining water and choux pastry to the flour. Knead the elastic dough, cover it with cling film to prevent it from getting too dry. Add chopped onion, ice water, salt and pepper to taste to the minced meat. The dough then needs to be divided into 3 parts. Roll each into a sausage and cut into 6 equal pieces. Roll out each into a thin flat cake. Place a tablespoon of minced meat on one half of the flatbread, cover with the other half. Press the edges of the cheburek firmly with a fork. Fry the pasties in hot oil over medium heat on each side until golden brown. Place the finished pasties on paper napkins to remove excess oil. Ready-made chebureki should be served hot! Bon appetit!
Simple dough without milk
Chebureks made from this base turn out very similar to real Crimean Tatar products. And due to the use of vodka during frying, they are covered with beautiful bubbles.
To prepare choux pastry for chebureks with vodka you will need:
- 0.65 kg flour;
- 350 ml water;
- egg;
- a teaspoon of salt;
- 30 ml vegetable oil;
- vodka in the same amount.
The kneading process will take you no more than 20 minutes of free time.
Crispy and juicy: Chebureks on choux pastry with the addition of vodka
Homemade pasties are the most successful recipe using choux pastry. Crispy shell, and inside there is a very juicy meat filling. Choux pastry for chebureks is prepared very simply by brewing with boiling water. It is elastic, pliable, and rolls out very thin. By adding vodka, it bubbles and turns out crispy. But the main advantage of this recipe is that when frying, the chebureki made from choux pastry do not crack, which means that all the filling and meat juices remain inside and do not leak out.
Ingredients
For the test:
- wheat flour – 350-400 g.
- water – 200 g.
- salt – 0.5 tsp.
- vodka – 1 tbsp. l.
- chicken egg – 1 pc.
- vegetable oil – 3 tbsp. l. + 200 ml for frying.
For filling:
- minced pork and beef – 300 g.
- onions (peeled) – 150 g.
- chicken broth or water – 50 ml.
- kefir – 50 ml.
- salt - approximately 0.5 tsp.
- black pepper – 2 chips.
- dill - to taste.
Preparation
First of all, you need to prepare the choux pastry for the pasties. Pour water into a saucepan, add oil, vodka, salt and let it boil. As soon as it boils, add 200 g of flour and mix everything well over low heat until smooth. The dough should brew in 2-3 minutes.
Remove from heat, cool for a couple of minutes and add the egg. Mix well. At first the mass will fall apart into pieces, but after kneading it will come back together into one sticky lump.
Only now add the remaining flour (150 g) and knead a dense but soft dough that does not stick to your hands.
The dough must be kneaded well with your hands. If necessary, add more flour (it may take 1-2 tablespoons, since it comes in different moisture levels). Cover the bowl with cling film and leave to rest for 1 hour at room temperature.
Meanwhile, prepare the filling. Place the onion (cut into 4 parts), a sprig of dill into a blender, add water and kefir, grind to a paste. Then add minced meat, salt and pepper, and run everything in the blender again. Taste for salt - the filling is ready, the consistency should not be dense - closer to thick sour cream. If you don’t have a blender, then chop the dill finely with a knife, and grate the onion on a fine grater into a paste.
During this time, the dough has had time to settle and is ready for use. It needs to be divided into pieces of the same size - into 8-10 parts. Roll each piece of dough into a thin layer approximately 1.5 mm thick. Place a portion of the meat filling on one half of the workpiece and spread it in an even layer, not reaching the edges. The choux pastry is very elastic, pliable and not sticky at all, so there is no need to additionally dust the table with flour.
Cover the filling with the other half of the dough, carefully use your fingers to expel excess air from the dough and press the edges of the dough. To be safe, walk along the edge of the fork. Form the remaining pieces in the same way - it’s most convenient to do this in the process, while the first batch is fried, sculpt the next one, and so on.
Heat refined vegetable oil in a wide frying pan. It is very important that it is well heated so that the dough does not absorb too much of it. Place the pieces into hot oil so that they float freely in the oil. Fry over medium heat until browned on the bottom, then flip with a spatula to avoid piercing and fry until golden. The heat should not be too strong, otherwise the dough will fry and the filling inside will not be cooked. But it shouldn’t be too weak, otherwise the pasties will absorb a lot of fat.
Place the finished pasties on a plate with paper napkins to remove excess oil. Serve hot.
Crispy dough, juicy filling and lots of delicious meat juice - bon appetit!
Cooking method
Step 1. Pour the prepared water into a saucepan or saucepan, add sunflower oil and salt to it. Place this mixture on the stove and bring to a boil.
Step 2. Sift the flour thoroughly, measure out a glass and add it to the bubbling liquid. It is very important to constantly stir the mixture so that lumps do not form in it. After this, roll the mixture into a single ball and remove the pan from the stove.
Step 3. Beat the egg into the warm, but not hot, mixture and carefully stir the dough so that the white and yolk are evenly distributed. As a result, you should get a viscous mass with a homogeneous and smooth consistency.
Step 4. Place the resulting dough into a container with the remaining flour. Knead it gently with your hands. At first, the mixture will stick strongly to the skin, but gradually it will become more pliable and dense. You need to knead the choux pastry dough in boiling water for quite a long time. This must be done until the mass stops sticking to your hands and becomes more elastic.
The prepared choux pastry can be stored in the refrigerator for a little more than a week or completely frozen until you want to fry the delicious pasties. So you can knead it in advance, and in your free time you can pamper your family with a fragrant homemade treat.
Chebureks on choux pastry without eggs
List of required ingredients:
For filling:
- Minced meat – 400 g;
- Onion – 1 piece;
- Water or meat broth – 100 ml;
- Salt, pepper - to taste.
For the test:
- Wheat flour – 350 gr;
- Boiling water – 200 ml;
- Vegetable oil – 2 tbsp;
- Salt – 1 tsp.
How to cook chebureki on choux pastry without eggs:
1. Place minced meat in a deep bowl and add chopped onion. Next, add salt and pepper to taste, add broth or water, mix everything thoroughly until smooth. Place the filling in the refrigerator for 30-40 minutes.
2. Sift 200 g into a cup. flour, add vegetable oil, salt and pour in 200 ml of boiling water. Mix the resulting mass well until smooth. After this, add the remaining flour and knead a soft, elastic dough. After that, wrap it in cling film and put it in the refrigerator for 15-20 minutes.
3. Now, you need to divide the dough into equal parts, the size of a large chicken egg. Roll out each part with a rolling pin into a thin cake about 1.5-2 mm.
4. Place 1 tbsp on half of each flatbread. fillings and distribute evenly. On top, carefully cover with the other half and seal the edges. For a better connection, the edges of the cheburek can be pressed with a fork.
5. Pour vegetable oil into the frying pan and heat it well. Place the pasties in hot oil and fry on both sides until golden brown. We serve the finished pasties to the table. Bon appetit!
If desired, you can add your favorite spices and finely chopped herbs to the minced meat.
With milk
The most delicate cheburek dough is prepared with the addition of full-fat cow's milk.
In addition to this ingredient (230 ml), also used: 3 tbsp. flour, large chicken egg, 2 tbsp. butter, 2 pinches of salt.
- The milk is slightly heated, after which salt and any vegetable oil are added to it. It can be not only sunflower, but also olive and corn. Some housewives even use walnut oil.
- Beat the egg into the liquid using a whisk. The mass should become homogeneous.
- Flour is poured into the dough in small portions, and the products are kneaded by hand. When it becomes difficult to continue the process in a bowl, you need to move to a work surface.
- The mass is carefully kneaded by hand in different places. The main thing is not to overdo it at this stage, so as not to make the dough too tight.
- The resulting mass is covered with a towel and left at room temperature for half an hour.
Chebureks on choux pastry with butter
List of required ingredients:
For the test:
- Wheat flour – 500 gr;
- Water (boiling water) – 200 ml;
- Butter – 100 mg;
- Chicken egg – 1 piece;
- Salt – 0.5 tsp.
For filling:
- Minced meat – 500 g;
- Onion – 1 piece;
- Milk or sour cream – 2/3 cup;
- Salt, pepper - to taste.
How to cook chebureki on choux pastry with butter:
1. Place minced meat in a cup, add chopped onion, salt and pepper to taste. Next, add milk or sour cream and mix well. Place the meat mixture in the refrigerator for one hour.
2. Sift 200 grams of flour into a deep container, add salt, 200 ml of boiling water and quickly mix with a fork. Combine the egg and melted butter, add to the container with the dough. Mix well again. Next, gradually sift the remaining flour into the container and knead a soft, tender dough. Wrap it in film and let it rest for 15-20 minutes.
3. Divide the dough into 15-16 equal parts. Roll each part into a flat cake about 2 mm thick. Place a tablespoon of filling on half of each tortilla and cover with the other half. Press the edges of the pasties well with a fork.
4. Heat a frying pan with vegetable oil well and lay out the pasties. Fry them on both sides until golden brown. We serve the finished pasties to the table. Bon appetit!
Choux pastry prepared with butter is very convenient to work with and does not require flour for dusting
Food preparation
So, for preparation you will need:
- 150 ml mineral water;
- a teaspoon of salt;
- 0.5 kg flour;
- egg;
- a tablespoon of vegetable oil.
The process will take approximately half an hour. But as a result, you will get a lot of tasty and aromatic chebureks with an appetizing fried crust.
Chebureks on choux pastry with minced beef and pork
I searched for a very long time and finally found a delicious recipe for pasties! I liked EVERYTHING about this recipe - the incredibly tasty, tender and juicy filling, the thin, crispy, bubbly dough... If you haven’t made chebureki yet or, like me before, are looking for a successful recipe, try these chebureki with choux pastry! I am sure that the result will please you!
Ingredients:
Dough
- Water – 150 ml
- Vegetable oil – 20 ml
- Salt - 1 tsp.
- Chicken egg - 1 pc.
- Wheat flour / Flour - 450 g
Filling
- Beef (minced meat) – 200 g
- Pork (minced meat) – 200 g
- Fat - 50 g
- Broth (meat) – 50 ml
- Onion – 150 g
- Allspice – 3 g
- Red hot pepper – 3 g
- Parsley - 2 tbsp. l.
- Salt (to taste) - 0.5 tsp.
- Sour cream – 100 g
Cooking time: 90 minutes
Number of servings: 10
The secret of making dough for chebureks like in chebureks
Ingredients:
- Water – 500 ml
- flour - 10 cups
- melted butter - 6 tablespoons
- sugar - 1 teaspoon
- salt - to taste.
Cooking method:
To make the dough light, airy and bubbly, we need to prepare warm water to which we add salt, sugar and melted butter.
Sift the flour into a deep bowl, make a small depression in the middle with your hand, pour in prepared water in small portions and mix thoroughly.
To make it more convenient to knead the dough, you need to move it to a prepared table and finish the job on it.
You must know that the dough must be dense, otherwise when frying the pasties will burst and all the juice will leak out.
Then wrap it in cling film and put it in the refrigerator for one hour.
Recipe for delicious dough in boiling water
My mother-in-law makes this recipe. She likes it hot, as the mass is really quite hot. But the result is always pleasing and her pasties are simply delicious.
Ingredients:
- Water – 300 ml;
- Vegetable oil – 3 tablespoons;
- Salt – 2 teaspoons;
- Flour – 3 – 4 cups.
Preparation:
1. Everything needs to be done very quickly. Therefore, we boil water and pour it into a container.
2. Quickly pour salt there and pour in vegetable oil, mix.
3. Quickly, while stirring the liquid, add 1 cup of flour first. When mixed, add the second one. All this is done very quickly. then add the third glass and stir with your hands. Just do this carefully as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.
4. Let it lie down, covered with a towel, for 1 hour.
How to properly sculpt and fry pasties
The taste of chebureks depends not only on the correct design of the dough and filling, but also on knowledge of the intricacies of modeling and frying products, which include the following:
- Cheburek dough should be rolled out very thin. For a standard product size, it is enough to “pinch off” a ball of dough about the size of a tennis ball and roll it out to a height of about 1-2 mm;
- The dough needs to be rolled out not only thinly, but also evenly. Since if the dough is thicker in the center, it will not turn out crispy, and if it is thinner, it may tear;
- The filling should be placed on half of the rolled out flatbread and slightly leveled. It should be borne in mind that there should not be a lot of filling. Next, cover the half of the dough with minced meat with the free half of the dough and firmly adhere the edges. There should be no air in the product;
- Products should be fried in a container with high sides and well-heated oil;
- there should be enough oil so that the pasties float in it and not fry like pies; 12
- When frying chebureks, you need to make sure that practically no flour from the products gets into the oil, as it quickly begins to burn and gives the chebureks a bitter taste. To do this, you need to shake off the flour from raw products with a very soft culinary brush;
- when the oil begins to darken during frying, it should be replaced with fresh one;
- Ready-made chebureki should be placed on a special grill to remove remaining oil and maintain a crispy crust.
Additionally, you should consider the temperature of the oil for frying the pasties. If the oil is very hot, it will smoke and give the finished product a bitter taste. And if the temperature is low, the dough will absorb a lot of oil, and as a result the cheburek will turn out to be very greasy and without a crispy crust.
How to make a custard base for pasties without eggs?
To make the dough perfect, you should include pork fat in the composition.
Ingredients:
- boiling water – 240 ml;
- fat – 1 tbsp. pork spoon;
- salt – 1 teaspoon;
- flour – 580 g;
- sugar – 1 teaspoon.
Preparation:
- Take a sieve. Place flour.
- Add salt. Sift.
- Sweeten.
- Place the fat.
- Grind. You will get a crumb.
- Pour boiling water over it. He must be cool.
- Knead.
