Delicious pasties with cheese and tomatoes in Ufa style

Crispy pasties with cheese

Preparation time: 25 min.

Cooking time: 20 min.

Number of servings: 3 pcs.

Ingredients

Chebureks with suluguni cheese

I suggest making pasties with cheese according to my recipe. What distinguishes my recipe from others is mainly a certain type of cheese - suluguni - and the composition of the dough. I have been making chebureks for a very long time. And through testing, I came to the conclusion that the dough for chebureks without eggs (only with water) turns out tastier.

As a filling, I strongly recommend using suluguni. And the better quality it is, the tastier and juicier the pasties will be. There is no tastier cheese for baking, I think so.

Otherwise, the recipe is very simple. Requires a minimum of products and time. From this amount of products you get 7 chebureks.

How to cook “Crispy chebureki with cheese” step by step with photos at home

To prepare chebureks with cheese, you need a small set of ingredients - suluguni cheese, water, wheat flour, salt and vegetable oil.

Let's prepare the dough. Mix flour and salt in a bowl. Add water and vegetable oil. Knead elastic dough.

The dough should not be tight, elastic and quite soft. Wrap the dough in a bag and set aside. It is advisable to let it sit for 15 minutes.

Grate Suluguni on a coarse grater. At this stage it is worth trying the cheese. If the suluguni is not salty enough (the saltiness varies), then you just need to salt it.

Divide the dough into small balls. Sprinkle each ball on the table and roll out the dough into a circle, the size of a large saucer. The thickness should be about 1 mm, the thinner, the tastier.

Turn the circle of dough over to the top with the side that was on the table. On that side, the dough will be a little more moist, and the edges of the pasties will be easier to firmly fasten. Place grated suluguni on half the circle.

Cover with the other half of the dough, and pressing the dough against the filling with your palms from the center to the edges, expel the air from the cheburek and firmly seal the edges. To be sure, you can run the tines of a fork (pressing the dough with them) along the edges, or make a braid along the edge, like I did.

Heat the oil in a frying pan properly. It should boil. Fry the pasties over fairly high heat on both sides until the pasties are golden and bubbly.

Serve piping hot. But still let it cool a little so as not to burn yourself with the hot cheese. These pasties do not have to be fried all at once. If necessary, some of the pasties can be placed on a board sprinkled with flour, covered with cling film and stored in the refrigerator for a couple of days. And of course, you can freeze them.

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Reviews (55):

Even though it’s dark outside, I’d love to crunch it, it’s very tasty!

Thank you, I also like to have a snack at night)

What bubbles you have! Just amazing, I love these!

Thank you Natasha! I fell out of the life of the site a little for a few days, I received guests)))

Awesome! It's amazing how good they are!

Thank you, I didn’t think that such a simple recipe would get so many likes and comments. I thought no one would look in, there are already so many pasties here))))

Magnificent pasties! +1 As a child, I was the first to nibble on bubbles on this test

Thank you, Inna! But I only started eating pasties when I grew up)) For some reason they didn’t feed me them as a child))). Maybe. Mom didn’t know how to make them even then, and in our small town they didn’t sell pasties).

Mmm. miracle chebureks)))))) gorgeous)))))))))

THANK YOU ! I would be happy to treat everyone!

The most delicious photo, the most detailed recipe, and all we have to do is take it and repeat it.

Thank you! I'm very glad that you liked everything. Good luck in your culinary exploits!

They look great in the photo. Such a delicious fried crust! I really love pasties, especially homemade ones.

And I love the crust with the bubbles. +1: And the filling is not even discussed!!

Appetizing, crunchy. very beautiful photo!

yum, I love chebureks! and cheese))) I’ll take it, I’ll try this dough, I’ve also tried a lot but haven’t found the perfect one yet. While I'm having a blast buying delicious pasties at work. but I would also like to cook these at home, I hope this turns out to be the same recipe!

I would be glad if this dough recipe turns out to be what you dream of.

Try adding milk to the dough instead of water. The rest is still the same. I tried it recently. You can roll out the dough even thinner, it will be even more bubbly, slightly layered, and crispy. At the same time, it turns out more tender, it melts in your mouth.

I’ll definitely try it, thanks, we’re just going to make these cute things one of these days)))

eh, I don’t know why, but nothing happened (((I kneaded the dough in HP, but this is not the first time I knead it for pasties, everything was fine, but here, it took many times more flour, I couldn’t roll it out, it just crawled back , stretched it with my hands into a circle, absolutely no layering or blistering. I made a double dose, I wanted to make both meat and cheese, but there was only enough for meat. I made it with water, I forgot to replace it with milk, tomorrow or the day after tomorrow I’ll try to knead it by hand and milk instead of water, if and then it won’t work, which means it’s probably not my recipe ((((I don’t want to post photos, they turned out terrible((((

I always knead with my hands. Therefore, I can’t judge the bread machine. In general, adding vegetable oil makes the dough elastic and pliable, on the contrary. The dough should roll easily with it. I'll give you some advice, maybe it will help. You can add a little more vegetable oil, it will only be better. The dough should not be tight, but rather soft. Make it with milk this time. Try making a small portion. Let the dough rest a little, at least 15 minutes. I roll it out very thin, until slightly transparent. Just made them again today. Take milk this time, the dough with milk is absolutely amazing. Don’t look at the grams of flour, flour comes in different moisture contents, and accordingly its consumption can be different. The main thing is to knead a loose dough, quite soft. Post back later what happens, please.

How to make a very successful crispy dough for pasties with meat?

We all know how important it is for the cheburek to crunch. Otherwise, he becomes the wrong person at all! To achieve crispness of the dough, it is important to know that we do not add eggs to it under any circumstances!

Prepare:

• Flour – 8 cups
• Water – 3 glasses
• Salt – 2 teaspoons
• Sugar – 2 teaspoons
• Vodka – 1 tablespoon
• Vegetable oil – 150 ml

Cooking method:

Sift the flour, dissolve salt and sugar in water. Make a well in the flour and pour in the vegetable oil, vodka and sweet-salty water. Knead the dough thoroughly, wrap it in cling film and leave for an hour at room temperature.

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Do you like pasties with meat? Do you often cook them at home? Write your comments, I will wait for your feedback. If you liked the article, share it with your friends on social networks. See you again on the blog!

The recipe is homemade without strict parameters, but following the instructions, you are guaranteed to get 100% results. Ingredients for 8-10 pcs. chebureks (the quantity depends on the size) Preparation of the dough. Step 1. Add 10 grams to warm milk. butter, salt, sugar and vodka. Mix everything. Step 2. Sift the flour and pour milk into it, gradually kneading the dough. The dough should not […]

Homemade chebureks - the best recipes for dough and fillings for the perfect dish

For many, homemade chebureks are the height of gastronomic pleasure. They are the most favorite snack even despite the impressive calorie content and dubious benefits, given the fact that the products are fried in oil. From time to time you can allow yourself to enjoy the dish by preparing it according to one of the available recipes.

How to cook pasties at home?

Each recipe for making chebureks at home has both its own individuality and common basic points.

1. The dough for chebureks at home can be kneaded using the classic method without adding yeast, or made with kefir or another base with soda and baking powder. In the latter case, the products will be soft and porous, but not so crispy.
2. The fillings for chebureks include minced meat, grated cheese or cottage cheese with herbs, potatoes, assorted mushrooms, and vegetables.
3. Traditionally, chebureki are fried in heated vegetable oil or, for a more dietary option, baked in the oven.

Homemade pasties - the simplest dough recipe

A simple and affordable recipe for pasty dough at home can be implemented based on these recommendations and the proportions of ingredients. When kneading, flour should be sifted and added gradually until the correct non-sticky and dense texture of the flour ball is achieved, which must be allowed to sit for at least half an hour.

• water – 0.5 l;
• flour – 1 kg;
• salt – 0.5 tbsp. spoons;
• vegetable oil – 1 tbsp. spoon;
• vinegar 9% - 1.5 teaspoons.

1. Sift the flour.
2. Add salt, water, vegetable oil and vinegar.
3. Knead the mass thoroughly until a homogeneous, non-sticky lump is obtained, adding more flour if necessary.
4. Wrap the base in cling film or place in a bag and leave for 30 minutes.

Homemade chebureki with minced meat - recipe

Cooking chebureks at home in a frying pan comes down to preliminary kneading the dough and preparing the filling. The latter can be chopped pork, a mixture with beef, or even poultry fillet, which is supplemented with onions, salt, and pepper. For juiciness, add a little water, milk or broth.

• dough for chebureks – 1 portion;
• meat – 0.5 kg;
• onion – 200 g;
• water – 100 ml;
• salt pepper;
• oil for frying.

1. Knead a simple dough for chebureks and give it time to mature.
2. The meat is twisted together with onions in a meat grinder.
3. Add salt, pepper, a little water, mix.
4. Divide the flour ball into 12 portions, roll each one out.
5. Place the flatbread on one side and distribute the filling evenly, cover it with the second edge, press it down and trim off any irregularities.
6. Homemade chebureks with meat are fried in hot oil on both sides.

Homemade pasties with cheese - the most successful recipe

Homemade delicious chebureks can be not only filled with meat. Cheese will be an original and nutritious filling. A combination of brine and durum varieties in various proportions is allowed. Chopped fresh dill, parsley, basil, and cilantro are often used as additional components.

• dough for chebureks – 1 portion;
• suluguni – 250 g;
• hard cheese – 150 g;
• sour cream – 1-2 tbsp. spoons;
• greens – 1 bunch;
• vegetable oil for frying.

1. Knead the dough for pasties and leave for 30-40 minutes.
2. Grind hard cheese and suluguni on a coarse grater and combine in a common bowl.
3. Add herbs, sour cream, mix.
4. Divide the lump into 10-12 portions, roll each one out, fill it with filling, fold it in half in the form of a semicircle, and trim the edges.
5. Brown homemade chebureks with cheese in hot oil on both sides.

Homemade chebureks with kefir

Homemade pasties, the recipe for which will be presented next, are prepared from dough mixed with kefir. In this case, no baking powder is added, but if you want softer and more porous products, mix a third of a teaspoon of soda into the kefir base and leave for 10 minutes to properly quench the additive and make the mixture foamy.

• kefir – 1 glass;
• egg – 1 pc.;
• flour – 400-500 g;
• salt – 0.5 teaspoon;
• minced meat – 0.5 kg;
• onions – 2-3 pcs.;
• water – 100-150 ml;
• salt pepper;
• vegetable oil for frying.

1. Add salt, egg and flour to kefir, knead the dough, and let it sit for 30 minutes.
2. Divide the base into portions and roll each one out.
3. Mix salt, pepper, water into the minced meat, fill portions of the dough with the filling, and pinch the edges.
4. Homemade chebureki are fried in hot oil.

Homemade pasties with potatoes

The non-traditional recipe for chebureks at home is easy to make in a Lenten version filled with potatoes. The dough can be kneaded using any proven technology, but for the lean version it must be without eggs. Add fried onions or additionally browned mushrooms to the potato mixture.

• dough for chebureks – 1 portion;
• potatoes – 6 pcs.;
• onions – 2 pcs.;
• dill – 0.5 bunch;
• salt, pepper, vegetable oil.

1. Knead the dough, let it rest, divide it into portions, and roll it out thin.
2. Boil the peeled potatoes.
3. The broth is drained and the potatoes are mashed with a potato masher.
4. Add onion and dill fried in oil and mix.
5. Add the cooled potato mixture to the dough pieces and pinch the edges.
6. Homemade chebureki are fried in hot oil on both sides.

Homemade pasties in the oven

It’s easy and simple to make chebureks at home more dietary and healthy by eliminating the deep-frying step and replacing it with baking the preparations in the oven. In this case, the filling should be pre-fried or simmered until the meat is ready in a saucepan under the lid. Grated cheese or mashed potatoes with herbs are equally suitable for filling.

• flour - 4 cups;
• water – 250 ml;
• sugar – 1 teaspoon;
• vodka – 1 teaspoon;
• salt – 0.5 teaspoon;
• vegetable oil – 8 tbsp. spoon;
• minced meat – 0.5 kg;
• onions – 4 pcs.;
• salt pepper.

1. Mix flour, salt, sugar, water, butter and vodka into a dough and leave for half an hour.
2. The meat is fried with chopped onions, salt and pepper.
3. Roll out the base divided into portions, add filling, form blanks, and place on a baking sheet.
4. Prepare homemade oven chebureks at 180 degrees for 15 minutes.

Recipe for chebureks with vodka at home

Homemade pasties made with vodka turn out to be as crispy as possible and acquire special tenderness. In this case, the alcohol completely evaporates during the heat treatment, and its taste is not felt at all. Sugar is also a necessary component, thanks to which the products will be rosy and more appetizing.

• flour – 600 g;
• water – 300 ml;
• vodka – 3 tbsp. spoons;
• oil – 6 tbsp. spoons and for frying;
• sugar – 1 teaspoon;
• minced meat – 0.5 kg;
• onions – 3 pcs.;
• salt pepper.

1. Sift the flour.
2. Salt and sugar are dissolved in water and added to the flour base.
3. Vodka and boiling oil (6 tablespoons) are also poured into it.
4. Knead the dough and leave for half an hour.
5. Add onion, salt, pepper and a little water to the minced meat.
6. Form pieces from rolled out portions of dough and filling and fry them in hot oil.

Homemade chebureks with beef

Homemade chebureks with minced beef will be especially flavorful. For juiciness, it is advisable to add a little lard or tail fat to the filling. If neither is available, a stick of butter or extra water and onion will work as an alternative.

• simple dough for chebureks – 1 portion;
• beef – 600 g;
• lard or fat tail – 150 g;
• onions – 3 pcs.;
• water – 200 ml;
• salt, pepper, vegetable oil.

1. Knead a simple dough for chebureks, let it stand for about half an hour, divide it into portions, and roll it out.
2. The beef is ground in a meat grinder along with lard and onions, seasoned with salt and pepper, adding water.
3. Chebureks are formed from the rolled out layers and filling and fried in oil.

Homemade chebureks with cottage cheese

The following recipe for making chebureks at home is for fans of cottage cheese baking. The products can be not only snack foods, but also sweet desserts, if you replace chopped fresh herbs with steamed raisins or dried fruits, and instead of salt add sugar and vanillin to taste.

• simple dough for chebureks – 1 portion;
• granular cottage cheese – 600 g;
• greens – 1-2 bunches;
• sour cream – 1-2 tbsp. spoons;
• salt, pepper, vegetable oil.

1. The dough for pasties is kneaded, and after proofing for half an hour, it is divided into portions and rolled out.
2. Punch the grainy cottage cheese with a blender, mix with finely chopped herbs, salt, adding a little sour cream if necessary.
3. Chebureks are formed from portions of dough and curd filling and fried in oil.

Recipe for chebureks made with beer at home

Cooking chebureks at home with beer miraculously transforms the taste properties of the dough, giving it unprecedented tenderness and a pleasant aftertaste, perfectly in harmony with the meat filling. If desired, you can add mushrooms, vegetables, or simply chopped herbs to the filling.

• flour – 4-5 glasses;
• beer – 250 ml;
• egg – 1 pc.;
• minced meat – 0.5 kg;
• onions – 2 pcs.;
• water – 150 ml;
• frying oil;
• salt pepper.

1. Sift flour, mix with salt, add egg and beer.
2. Knead the dough and leave it for half an hour under the film.
3. Roll out portions of the base and fill with a mixture of minced meat, onion, water, salt and pepper.
4. The edges are pinched, the rough edges are trimmed and the pasties are traditionally fried in oil.

Homemade pasties made from puff pastry

Delicious pasties at home are made from dough kneaded in a special manner, similar to puff pastry. It is very important not to knead the base for a long time, but only to collect the resulting floury oily crumbs into a lump, and then give it time to acquire plasticity by standing for a short time.

• flour - 3 cups;
• vodka – 50 ml;
• oil – 75 ml and for frying;
• yolk – 1 pc.;
• water – 350 ml;
• minced meat – 0.5 kg;
• onions – 2 pcs.;
• salt pepper.

1. Pour vodka into a glass, add yolk and water to a volume of 2/3 glass.
2. Pour the mixture into the sifted flour and turn the mixture into crumbs.
3. Add oil into the gaps and collect the base into a lump without kneading.
4. After 30 minutes, roll out portions of the dough and fill them with minced meat, water, onion, salt and pepper.
5. Fry the pasties in hot oil.

A little about the variety of fillings

The filling can be prepared from anything: minced meat with mushrooms, just mushrooms, beans, cottage cheese, herbs, spinach, it all depends on the imagination and taste of the hostess.

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Let's consider several extraordinary options.

To fill the pasties with beans you will need:

• Canned white beans - two cans;
• Onion - 1 piece;
• Coriander - 1 teaspoon.

The first step to preparing the filling is to peel and finely chop the onion. Then it is fried over low heat in vegetable oil until golden brown.

Lightly mash the beans with a fork and add coriander and fried onions. The filling is ready.

Filling for chebureks with mushrooms:

• Fresh mushrooms (mushrooms, champignons, porcini or any other) - 200 grams;
• Onion - 1 piece;
• Butter – 3 tablespoons;
• Chicken eggs - 4 pieces;
• Chopped parsley and dill - one and a half cups;
• Salt pepper;
• Flour – 1 heaped tablespoon.

Prepare minced mushroom.

The washed mushrooms and onions are finely chopped. The onion is fried together with flour until golden brown in butter.

Now mushrooms are added to the pan, and the filling is further simmered over low heat, covered with a lid. Beat the eggs and add salt and pepper to taste. The resulting mass is poured into the mushrooms and sprinkled with herbs on top a few minutes until fully cooked.

Ingredients needed for pumpkin filling:

• Onions – 3 pieces;
• Pumpkin, peeled and cut into pieces - 800 grams;
• Odorless vegetable oil - 1 glass;
• Salt;
• Pepper.

Grate the pumpkin on a coarse grater. The resulting mass is salted and pepper to taste.

Finely chopped onion is fried in a frying pan in vegetable oil. Grated pumpkin is also added here.

Then the filling is fried over medium heat for a little more than twenty minutes, it needs to be constantly stirred. Remove the finished pumpkin mince from the heat and allow to cool.

Chebureks with cheese

Ingredients

Preparation

We start cooking with the dough. Take a deep container and pour the specified amount of kefir into it. As we have already noted, you can add 250 milliliters of any other dairy product - milk or fermented baked milk.

Add one pinch of salt to the liquid. You can increase the amount to taste.

We also supplement the kefir mass with sugar powder.

Maybe for some it seems strange and unusual, but we add one or two tablespoons of vodka. Thanks to this unusual ingredient, our dough will be bubbly while frying in oil in a pan.

Now we thoroughly mix the composition with sugar, salt, kefir and vodka until a homogeneous consistency is formed so that the powders dissolve.

We start adding flour.

Add flour, sparing as much as the dough requires.

When the consistency of the dough has reached a thick state, we begin to knead it with our hands.

To prevent the dough from sticking to your hands, which will be inconvenient, grease your palms with vegetable oil.

Knead the dough thoroughly, and then leave it for a while to “fit”.

In order not to waste time, let's move on to preparing the filling. We take the cheese and grind it using a grater, passing the dairy product through large holes.

This is how the slices of cheese for filling our Tatar chebureks should turn out.

Now let’s add some herbs to the cheese mixture. We use frozen dill (you can also use wild garlic).

Mix the total mass of the filling thoroughly.

Break one chicken egg into a bowl with cheese and herbs. Mix the mixture once again so that the egg white and yolk are mixed with the rest of the ingredients.

The preparation of the filling has come to an end and the dough is just ready, you can return to it again. Roll the dough into an oblong, thin “sausage”.

We cut the stretched dough into several medium-sized pieces, press them down a little with our hands so that they become flatter rather than fluffy, and sprinkle with additional flour.

We take a rolling pin and begin to roll out the resulting pieces of dough, making cakes out of them, the thickness of which will be approximately 0.5 centimeters.

On one side, or preferably the bottom, of the rolled out flatbread we place the filling of cheese and herbs.

Cover the first half of the dough with the second half of the dough, where the filling is.

We bend the edges. We take a special figured knife or a simple fork and run the tool along the edges of the cheburek, making them more beautiful.

Place the frying pan on the stove; when it gets hot, pour in the vegetable oil sparingly. After waiting until the liquid begins to boil, place the pasties in the frying pan.

As soon as one side acquires a golden hue, turn it over to the other and fry it until the same color.

We take out the ready-made crispy pasties and transfer them from the frying pan to napkins. This is necessary so that after frying in boiling oil, excess fat comes off from the baked goods. Let the food cool slightly and serve. As you can see, preparing Tatar fried chebureks at home turned out to be absolutely easy. We hope our step-by-step recipe with photos helped you with this culinary task. We wish you bon appetit!

It is interesting that in Tatar cuisine chebureks are called “Yantyk”, but this name is common to all baked goods, regardless of what filling is used.

Step-by-step recipe for making pasties with cheese

I, like some of my friends, have been a member of the cheese lovers club since early childhood. Wherever I add this wonderful component - to soups, salads and even compote! Everyone in my family shares this almost unhealthy love of cheese, because without it, many homemade dishes would turn into boring and unremarkable collections of standard ingredients. And what can we say about savory pastries!

Chebureks can be made better with regular suluguni or Adyghe cheese, seasoned with butter and herbs, tomatoes, ham, eggs - all this is just the tip of a huge iceberg of recipes, you can also make it with any other filling to your taste. But today we will not look for difficult and expensive ways - our task is to find out the best, inexpensive and popular ways of preparing pasties with cheese at home, which can be accessible even to beginners. So let's get started!

Pasties with cheese, herbs and tomatoes

Kitchen appliances

The proposed list of dishes, utensils and tools is suitable for making all types of pasties with cheese:

• frying pan with non-stick coating with a diagonal of 25 cm;
• several deep bowls with a capacity of 550 to 850 ml;
• teaspoons;
• cutting board;
• rolling pin;
• tablespoons;

• measuring utensils or kitchen scales;
• linen or cotton towels;
• medium and large grater;
• oven mitts;
• wooden spatula;
• metal whisk.

You will need

Cooking sequence

Preparation

1. Bring the water to a boil and pour into a deep bowl.
2. Add table salt to it and mix with a spoon.
3. Then add a tablespoon of sunflower oil.
4. Pour in the wheat flour last and begin kneading the dough.
5. If necessary, add flour to make a soft dough that does not stick to your hands.
6. After this, put the dough in a cold place for about an hour.
7. Grind the cheese on a coarse grater or grind it in a food processor.
8. Finely chop the tomato, then place it in a colander to drain excess juice.
9. Finely chop the greens on a cutting board using a knife.

Preparation

1. Knead the well-hardened dough by hand. Roll it out into one long “sausage” and divide it crosswise into several portions.
2. Then roll out each piece thinly into a large oval. Allow the resulting pieces to stand at room temperature for a while.
3. Meanwhile, combine the prepared cheese, tomato and herbs.
4. Place a tablespoon of filling on one half of each tortilla.
5. We wrap the cheburek like a large dumpling and pinch the edges well.
6. Pour sunflower oil into the frying pan and let it warm up.
7. Then we put our raw pasties in a frying pan and fry on both sides.
8. We fish out one cheburek for testing and, if necessary, extend the frying time.

These are the interesting chebureks we got! They do not require additional decoration, since this can only spoil the classics, so hurry to serve them before they completely cool down. You can decorate the dish with fresh herbs, boiled quail eggs and cloves of young garlic - the result will be simply incredibly appetizing!

Video recipe for making chbureks with cheese, herbs and tomatoes

Let's look at the step-by-step process of making pasties with cheese and herbs.

Pasties with mushrooms, cheese and ham

You will need

Cooking sequence

Preparation

1. We grate the cheese on a medium grater, and chop the ham very finely or grind it in a blender.
2. After this, mix these components together using a spatula.

We fry fashionable and tasty pasties

Cut the dough prepared in advance into 4 parts. Roll each part into a sausage and cut it into small pieces of equal size. Roll the pieces into round cakes 3 mm thick. Place a thin layer of cheese and ham on one half of the flatbread, cover with the other half and seal the edges. To make the edges stick better, you can grease them with beaten egg yolk.

“Very tasty chebureks stuffed with cheese and ham. You can add greens to the chebureks, and if you don’t want the chebureks to be too fatty, then you can fry them not in deep fat, but simply in oil in a frying pan.”

Ingredients

Dough 1 cup boiling water 0.5 tsp. salt 2 tbsp. vegetable oil 3 cups flour 1 egg Filling 300 g hard cheese 2 cloves garlic 200 g ham parsley or dill + vegetable oil for frying

Instructions 15min

1. Boil water, dissolve salt in it and add oil. Add 1 cup of flour little by little and mix well to form a smooth dough. Cool slightly and add a lightly beaten egg. Knead everything well until smooth. Add the remaining flour little by little and knead into an elastic dough. Then cover with film or a towel and leave for 30 minutes.
2. For the filling, grate the cheese, cut the ham into cubes, add finely chopped herbs and garlic, so the pasties will be juicier.
3. Cut the prepared dough into 4 parts. Roll each part into a sausage and cut into small pieces of equal size. Roll the pieces into round cakes 3 mm thick.
4. Place a thin layer of cheese and ham on one half of the flatbread, cover with the other half and seal the edges.
5. Heat a frying pan, add oil. Place the pasties in a frying pan and fry on both sides until golden brown. Cool slightly and eat carefully, as the filling is very hot.

When many of us hear the word “cheburek,” we associate it with stalls and street food, but few know that fried flatbreads with filling are a delicious traditional dish of Tatar cuisine. Fresh hot pasties with cheese or any other filling are a real treat. And we will tell you how to prepare them.

How to cook pasties with cheese?

In order to fry the flatbreads, a deep frying pan or a cauldron (saucepan) is best suited, because you will need a lot of oil to make pasties with cheese. It is not necessary to use one type of cheese as a filling; you can use two or three. By the way, cheese that has been slightly weathered will also work for the ingredients. This is exactly how the recipe for chebureks with cheese appeared - shepherds, going to the mountains, took with them food for several days, including cheese, from which they then prepared the filling for flatbreads. They also added a little chacha to the dough for pasties with cheese, which gave it a bubbly quality. You can perfectly replace it with regular vodka if you want to follow the original recipe.

Pasties with mushrooms and cheese

Along with cheese, you can use any other products as a filling, for example, mushrooms.

Ingredients:

For the test:

• flour - 4 cups;
• egg - 1 pc.;
• sugar - 2 teaspoons;
• non-carbonated mineral water - 250 ml;
• salt - 1 teaspoon.

For filling:

• champignons - 600 g;
• cheese - 200 g;
• onion - 0.5 pcs.;
• pepper, salt - to taste.

Preparation
To prepare the dough, sift the flour, add sugar, salt and mix. Then beat in the egg, pour in water and knead well for 10 minutes. Cover the dough with a napkin and let it rest for about 20 minutes.

In the meantime, prepare the filling for the chebureks with mushrooms and cheese. Chop the mushrooms, fry in a dry frying pan and let cool. Grate the hard cheese on a coarse grater, finely chop the onion. Combine mushrooms, onions and cheese, add salt, pepper and mix. Divide the dough into portions, roll each into a thin flat cake, put the filling on half, fold both halves and pinch the edges well. Using a fork, we form a border around the cheburek. Heat vegetable oil in a deep frying pan and fry our pasties on both sides.

You can make chebureks with ham and cheese if you add diced ham instead of mushrooms.

Chebureks with cheese and herbs

Try, in addition to the ingredients below, using suluguni and cilantro for this recipe or mixing cheese with cottage cheese - the flatbreads will turn out quite piquant and incredibly tasty.

Ingredients

:

For the test:

• flour - to taste;
• yolk - 1 pc.;
• vegetable oil - 1/4 cup;
• sour milk or kefir - 3/4 cup;
• salt - 1 teaspoon.

For filling:

• green onion, dill - to taste;
• cheese - 200 g;
• egg - 1 pc.;
• pepper, salt - to taste.

Preparation
In a bowl, mix the yolk, milk, vegetable oil, salt and add enough flour to make the dough elastic and soft. Then we put it in a bag and let it sit for about 30 minutes. For the filling, grate the cheese, finely chop all the greens and mix. Add egg, salt, pepper and mix. pasties with cheese and herbs Roll out the dough and cut into portioned mugs the size of a saucer. Place the filling on each half of the mug, brush the edges with egg and pinch well. Heat the oil in a frying pan or cauldron and fry each cheburek with cheese and herbs on both sides until golden brown.

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There are many ways to prepare pasties with cheese, kneading dough of different composition and texture or adding other products to the filling. The result every time will be rosy, appetizing products that are suitable for everyday serving or as a treat for guests.