Juicy cheese chebureks with spicy tomato sauce - a dish that will amaze your household!

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Published: 08/12/2020

Reading time: 25 min

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• 1 Cooking features
• 2 Recommended dough recipes for pasties 2.1 Ingredients
• 2.2 Ingredients

Cooking features

Making chebureks is a kind of art, but anyone can master it. The main thing is to know a few subtleties, and then the result will certainly meet, and maybe even exceed, your expectations.

• The main secret of delicious filling for chebureks is to use high-quality products. So, it is better to prepare minced meat for them yourself to be sure that it contains fresh, first-class meat.
• Do not grind the meat for chebureks too much. The larger it is chopped, the juicier the filling will be.
• Don't skimp on onions. The more of it there is in the minced meat, the better. To make it easier to peel and chop the onions with a knife, frequently wet the knife in cool water.
• Fresh herbs and seasonings will never spoil the filling if it is prepared for chebureks. When choosing herbs and spices, you can be independent and add them to the filling to your liking.
• Try to ensure that the filling is not too liquid, otherwise it will be problematic to mold the edges of the dough and form a cheburek.
• The edges of the dough must be sealed very carefully, because all the juice released from the filling during frying of the cheburek must remain inside. If it leaks out, the taste of the dish will be far from what is required.

Pasties can be filled with more than just meat. They are no less tasty with mushrooms, cheese, cabbage, potatoes and fish, rice and eggs. The main thing is to find a successful recipe and make the filling, taking into account the above recommendations.

Cooking steps

Add finely chopped onions, herbs, salt, pepper, chopped cumin to the minced meat, mix.

Knead the minced meat thoroughly. I additionally put the minced meat through a grinder, so it turns out more tender and juicy, but this is optional. Cover the minced pasties with cling film and put them in the refrigerator while preparing the dough.

Pour hot boiled water into a bowl, add butter, stir.

Add vegetable oil, stir and let the water cool for 10 minutes.

Roll out the dough to a thickness of 3 mm, cut out “circles” with a saucer, put the filling on one half, a small piece of butter** on top and pinch the edges.

** - if desired, to make the filling juicier, instead of butter, you can add a little meat broth to the minced meat when preparing it.

In this way, make all the pasties with meat.

Sunny, aromatic and very juicy pasties with meat prepared according to this recipe will not leave anyone indifferent.

Eat with pleasure!

Meat pasties are a very tasty treat. But incorrectly prepared filling can ruin the whole impression. To get juicy minced meat for chebureks, you need to properly prepare the products.

The secret of perfect chebureks lies in the filling for chebureks, which must be juicy. It is very important to prepare it correctly so that the juice does not leak out of the dough during frying. The original, traditional recipe involves the use of lamb meat.

Ingredients:

• pepper;
• lamb meat – 750 g
• water – 300 ml;
• salt;
• fat tail fat – finely chopped 3 tbsp. spoons;
• onions - 3 turnips.

Preparation:

1. Remove the skins from the onion and cut into quarters.
2. Rinse the meat, remove veins and films. Slice.
3. Place fat, meat and onions into a meat grinder.
4. Sprinkle with pepper. Add some salt. Mix.
5. In order for the minced meat to be evenly distributed over the cheburek and not clump into one dense lump, you need to add water. Pour in the liquid gradually, you should get a porridge-like mass.

Recommended dough recipes for pasties

Traditionally, pasties are fried in a frying pan in a fairly large amount of oil. It is with the help of this technology that they come out bubbly and crispy.

Chebureks cooked in the oven are more like pies. But you don't have to use a lot of oil.

Heat oil in a frying pan. Ideally, there should be enough of it for the pasties to float freely in it. But you can take less.

Check the readiness of the oil: if you dip a wooden stick into it or throw a piece of bread into it, the oil around it will begin to bubble.

Lay out the pasties. As a rule, 1-2 pieces are placed in one frying pan. Fry over medium heat for about 3-5 minutes on each side until golden brown.

Place the finished pasties on a paper towel to absorb excess fat.

Line a baking tray with baking paper. If you are not sure about its quality and are afraid that the pasties will stick to it, lightly grease the paper with vegetable oil.

Place the pieces at a short distance from each other. For greater browning, you can additionally coat them with beaten egg or vegetable oil.

Place in an oven preheated to 180°C. Bake the pasties for about 30 minutes until they are lightly browned.

Equipment: paper towels, knife, cutting board, blender or meat grinder, grater, bowl, tablespoon.

Ingredients

1. First, wash the meat and dry it with a paper towel.
   I took pork, since it is not very lean, and the minced meat from it turns out very juicy. You can use pork and beef or lamb. When choosing meat, pay attention to its color, it should be pink, but it all depends on the age of the animal. The smell of the meat should be pleasant or practically absent.
2. Cut it into small pieces so that you can grind it in a meat grinder or blender.

3. Cut the lard into pieces. Lard will give the minced meat special tenderness and juiciness.
4. Grind the meat and lard in a meat grinder or blender.
   Read also:  Chicken rolls with mushrooms and cheese: different recipes, sauces, cooking methods
5. Grate the onion. Collect the resulting onion juice and add it to the minced meat along with the onions.

6. Finely chop the parsley and add to the minced meat. Also add salt and pepper.

7. Next, we begin to gradually add highly carbonated water to the minced meat.

8. Mix everything with your hands and, depending on the consistency of the minced meat, add the remaining water. It should be quite liquid.

9. Stir the finished mixture until smooth and leave in the refrigerator for an hour so that the meat absorbs water and the minced meat thickens a little.

10. When the minced meat thickens, you can add spices to it to taste and start making pasties.

Watch the video recipe for step-by-step preparation of minced meat and you can easily repeat it.

Don’t miss the recipe for making chebureks with meat, and if you are looking for an alternative to minced meat, we have a recipe for chebureks with cheese especially for you.

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Minced pork is more juicy, but classic chebureks are usually made from lamb. In the next recipe I will tell you in detail how to make minced meat from this meat very juicy and tasty.

• Cooking time – 35 minutes.
• Number of servings – 3-4.
• Equipment: knife, cutting board, blender or meat grinder, grater, bowl, tablespoon.

Ingredients

1. Let's start with the meat.
   When choosing lamb, pay attention to the sirloin section, which has fewer bones. Take a shoulder blade or ham. The age of the animal is also very important; the younger it is, the softer the meat.
2. We clean the meat from the films and cut into small pieces.

3. Place the meat in a blender and add salt, pepper and a little water.

4. Chop the lard and add to the meat.
5. Grind the meat to a paste and transfer it to a bowl.

6. Finely chop the peeled onion. Place it in a separate bowl, add salt and mash it a little with your hands so that the onion releases its juice.

7. Combine the minced meat with onions, mix everything and add seasonings and spices at your discretion.

8. Add about 100 ml of water to the minced meat, knead until smooth and leave in the refrigerator for half an hour so that the meat marinates under the influence of onion juice.

9. When the minced meat has stood and thickened a little, you can proceed to forming the pasties.

Watch the video on how to properly prepare classic minced pasties.

To make chebureks, I use regular dough in water with the addition of vodka, it turns out very crispy.

1. Divide the dough into small equal parts. We form a ball from each piece, and then roll each ball one by one into a thin cake.

2. Place the finished filling on one edge of the sheet, and then pinch the opposite edges of the dough.

3. Fry the pasties in a hot frying pan. There should be enough vegetable oil so that the pasties float in it, then the crust will be bubbly and very crispy.

You can use any dough to make pasties. Look on our website how to prepare choux pastry for chebureks or prepare dough for chebureks in water. In my recipe I used pastry dough with vodka.

As you can see, preparing delicious crispy pasties is not difficult. Tell us in the comments how you prepare chebureks and what filling you prefer. Also write if you liked my recipes.

This dish is easiest to prepare in a frying pan. Moreover, thanks to careful frying, the cheburek turns out aromatic and crispy. Try to cook, it’s not difficult at all!

Ingredients for the dough:

• wheat flour – 3.5 cups
• water – 1 glass
• salt – 1 teaspoon
• butter – 100 gr.
• egg – 1 pc.

For filling:

• pork – 500 gr.
• onions – 2-3 pcs.
• salt, ground black pepper - to taste

Mix the melted butter with the egg.

Add salt, a glass of boiling water to the flour and knead the dough.

Next, add the butter and egg to the flour and mix thoroughly until smooth. Let the dough rest covered for 30 minutes.

Pass the meat and onions through a meat grinder, add salt and pepper to taste, add a little boiled water (2-3 tablespoons) at room temperature and mix the minced meat well.

Roll out a piece of dough, give it a round or any other shape, add minced meat and close the cheburek.

Bake pasties in a well-heated frying pan with vegetable oil. Bon appetit!

If you don't want them to be too oily, be sure to add vodka during the cooking process. Thanks to it, the dough does not absorb a lot of vegetable oil.

Take for the test:

• Water – 300 ml
• Vodka – 50 ml
• Salt – 0.5 teaspoon
• Flour – about 700 gr.

For filling:

• Beef – 500 gr.
• Greens (dill, parsley) - to taste
• Salt, ground black pepper - to taste

Pour water and vodka into the flour, mix well, add salt. Knead the dough and let it rest under a towel for 30 minutes.

Grind the meat into minced meat in a meat grinder, add finely chopped herbs, salt and pepper to taste, mix thoroughly.

Take a piece of dough, roll it out, spread the minced meat with a spoon and wrap it.

Fry the pasties in a frying pan with hot oil. Bon appetit!

Using this recipe, making chebureki is a pleasure! Even a beginner will find it tasty and crispy. The main thing is to observe the proportions and take 350 grams of flour.

Prepare:

• Kefir – 250 ml
• Soda – 0.5 teaspoon
• Salt – 1 teaspoon
• Flour – 300-350 gr.
• Vegetable oil – 2 tablespoons
• Minced meat – 300 gr.
• Onions – 2 pcs.
• Salt, pepper - to taste
• Water - by eye

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Add salt to flour, add soda to kefir at room temperature, mix the ingredients thoroughly.

Pour some of the flour into a bowl, add kefir, mix and, continuing to stir, gradually add the remaining flour.

Next, knead the dough with your hands. To prevent it from sticking to them, grease your hands and table with vegetable oil. Cover the dough with film or a towel and leave to rest for an hour and a half.

Grind the meat and onions in a meat grinder, add salt and pepper to taste, mix the minced meat thoroughly. For juiciness, add boiled water at room temperature.

Divide the dough into pieces, roll out a piece, distribute the minced meat with a spoon, and make a cheburek.

Fry in a hot frying pan in vegetable oil. Bon appetit!

Baking lovers even came up with the idea of ​​cooking chebureks in the oven. This is, of course, not the most traditional way to create them. After all, pasties with meat are usually fried, not baked. But it still turns out delicious, try it!

For the test we will need:

• Flour – 3 cups
• Water – 3/4 cup
• Egg yolk – 1 pc.
• Salt – 1/2 teaspoon

For filling:

• Minced meat (beef, lamb or pork) – 600 gr.
• Onion – 200 gr.
• Water or broth – 100-150 gr.
• Bunch of parsley
• Ground black pepper, salt - to taste

In a glass, stir the yolk with salt and water.

Next, pour the mixture of yolk and water into the flour in a thin stream, stirring constantly. Add vegetable oil and knead the dough well with your hands. Let him rest in a warm place for 30-40 minutes.

Add finely chopped onion, chopped herbs, salt and pepper to taste, water or broth to the minced meat. Mix everything thoroughly.

Divide the dough into pieces, roll it out, add minced meat and make pasties. For beauty and reliability, the edge can be sculpted with a fork. Place in the oven for 25-30 minutes at 170 degrees. Bon appetit!

Culinary blogger Oksana Pashko on her channel “Cooking at Home” shows how to prepare juicy, tasty and aromatic pasties for your family. Moderately fatty and at the same time very crispy. You won't remain hungry!

• 3 cups flour
• 3/4 cup water
• 1/3 cup sunflower oil
• 1 egg yolk
• 1/2 teaspoon salt

For filling:

• 600 gr. minced meat (beef, lamb or pork)
• 200 gr. Luke
• 100-150 gr. water or broth
• bunch of parsley
• ground black pepper
• refined sunflower oil for frying
• salt

This dish is also called in Kerch. These are not quite standard pasties due to the fact that cheese and tomato are added. In the south they love to cook them. Due to the tomatoes, the pasties become more juicy, and due to the cheese, they become tender, but at the same time crispy.

Take:

• Dough (see any recipe you like)
• Minced meat
• Tomatoes
• Cheese
• Onion
• Parsley
• Salt pepper

Knead the dough according to any recipe chosen in this article.

Add chopped onions and herbs to the minced meat, and a little water for juiciness. Mix all components thoroughly.

Modeling goodies

In 2 hours the dough has already acquired plasticity and therefore will not tear or crack. We form small sausages, pinch off a ball that fits in the palm of your hand (about 50 g per cheburek). We knead this ball with our fingers into a small thick cake, in the middle of which we press a depression with our thumb. Then we wrap the edges of the cake towards this hole, roll it into a ball and repeat the manipulation 4-5 times.

You need to make pasties right away, because... The dough quickly becomes airy and dries out.

To prevent the dough from weathering, it is better to cover the part that is waiting for modeling with cling film.

Roll out the flatbread into a small circle and again fold the edges towards the center, and then roll out again - and so on 4-5 times. Thanks to such manipulations, the dough will look like puff pastry, but will remain elastic, and therefore, when frying, the juice of the filling will not leak out through the cracks. From the circle we roll out a large circle 2 mm thick, the size of two men’s palms. If the circle turns out to be uneven, it’s not a big deal; it won’t affect the shape of the cheburek, because the excess will be trimmed off when sculpting.

We spread the filling on half of the circle, retreating from the edges by about 2 cm. You should not put too much minced meat or other filling, 1-1.5 tbsp is enough. l., otherwise the cheburek will tear during frying.

In order for the edges to stick well, you need to moisten them from the inside by running wet fingers along them. To ensure that the pasties are approximately the same shape, attach the edge of a plate turned upside down to the sealed edge and cut the dough along it, but so that the molded edges remain at least 1.5 cm. You can trim the edges along the entire diameter of the plate even before add the filling.

Cover the filling with the empty half of the dough and seal the edges with your fingers and then with the tines of a fork turned flat towards the dough.

Filling for lamb chebureks

Compound:

• lamb – 0.3 kg;
• beef – 0.3 kg;
• fat tail fat – 0.2 kg;
• onions – 0.25 kg;
• fresh cilantro – 100 g;
• salt, khmeli-suneli - to taste.

Cooking method:

• Wash the meat and dry it. Remove film, veins, excess fat. Chop into very small pieces with a heavy knife or grind through a meat grinder using a large-hole rack.
• Grind the lard using a blender or meat grinder. It can also be frozen and grated on a coarse grater.
• Mix beef and lamb meat with fat tail fat.
• Remove the skins from the onions, chop them finely with a knife, and mix with the minced meat.
• Wash and dry the cilantro. Finely chop it and add to the rest of the ingredients.
• Salt and season the minced meat, knead it with your hands.

No broth is added to the filling prepared according to this recipe - it turns out juicy enough without it. Cilantro gives it its characteristic aroma.

FILLING

The traditional filling for chebureks is minced lamb. Pork, beef, veal and even chicken are also used. Some people like mixed minced meat. The only thing that is important is that the meat must be fresh and with fat. You can use a mix of beef and pork belly.

To prepare minced meat, finely chop the meat with a sharp knife. You can also make minced meat using a meat grinder. In this case, it is better to use a large grill.

You must add onions to the minced meat, and in a 1:2 ratio. There should always be more onions - this is the key to the juiciness of the filling. Juiciness depends on one more trick - adding meat broth to the minced meat. The fattier and richer it is, the tastier the pasties will be.

The filling of chebureks involves the use of simple spices - salt, allspice, black pepper, cilantro or parsley.

Filling for chicken pasties

Compound:

• chicken fillet – 0.3 kg;
• sour cream – 100 ml;
• chicken egg – 2 pcs.;
• garlic – 2 cloves;
• French mustard – 40 ml;
• butter – 40 g;
• salt - to taste.

• Wash the chicken fillet and pat dry with a napkin. Finely chop.
• Crush the garlic, mix it with mustard and sour cream.
• Beat the eggs with a whisk, adding a small amount of salt.
• Add the resulting sauce to the eggs, whisk everything together.
• Pour into the meat, mix thoroughly.
• Place the filling on the dough.
• Place a thin slice of butter on top.
• Brush the edges of the dough with warm water and form a cheburek.

Chebureks with filling made according to the given recipe are recommended not to be fried, but baked in the oven until golden brown. However, they can also be prepared in the traditional way. The piquant taste and appetizing aroma of pasties with chicken, garlic and mustard are unlikely to leave your guests and household members indifferent.

Filling for fish and potato chebureks

Compound:

• potatoes – 0.2 kg;
• pollock – 0.3 kg;
• onions – 0.2 kg;
• margarine – 30 g;
• salt, spices - to taste.

• Wash and peel the potatoes. Cut into large pieces and boil until tender. Mash with a potato masher to make a puree.
• Clean the fish and wash it. Separate the fillet and pass through a meat grinder. Some housewives pass pollock through a meat grinder along with the bones. This saves time, but the filling is less tender.
• After freeing the onion from the husk, grate or turn through a meat grinder. Mix with chopped pollock.
• Salt and pepper the minced fish, add chopped herbs if desired.
• Melt the margarine and combine it with the minced fish.
• Add mashed potatoes to the minced meat and stir to form a homogeneous mass.

This filling will appeal to those who love fish dishes. If the dough for chebureks is made according to a traditional recipe that does not require the use of eggs, they can be served on a Lenten table.

Ingredients

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Crispy chebureki on kefir

To make the minced meat juicy and tasty, mix equal parts beef and pork. Add onion, chopped into small cubes. You can, of course, grind the onions together with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, herbs, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then your pasties will turn out juicy with juice in the middle.

Add water last. For 800 grams of minced meat you will need about 1.5 cups of water.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.

We place the minced meat not in the middle of the rolled out dough, but on one half. Don’t skimp on meat in your chebureks; the more meat, the tastier they are.

Cover the minced meat with the other half and, without pinching the edges, lightly level it, pressing the minced meat with your hands. Then we press down the edges with a fork or just with our fingers, expelling the air from the cheburek.

While you are making the pasties, you can heat up the oil. It needs to be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan; if it boils, then the oil is ready. We lay the chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. In terms of time, they cook for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy pasties. Homemade chebureks cannot be compared with what is sold in stalls.

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In order for the pasties to turn out tasty, it is important to prepare the dough correctly, knowing the optimal ratio of ingredients and following the general kneading technology. Then you will get the desired result. To ensure that the pasties are crispy and thin, and the filling is juicy, I offer this recipe.

• flour - 1 kg
• cold boiled water - 500 ml
• salt - 0.5 tbsp
• vegetable oil - 1 tbsp
• vinegar 9% - 1 tbsp

For filling:

• minced meat - 600 g
• milk - 50 ml
• onion - 250 g
• salt to taste

1. Take a deep cup and sift flour into it.

2. Pour cold boiled water into it.

3. Add vegetable oil, vinegar and salt and mix well with a spoon.

4. Then sprinkle flour on the table and place the dough on it. Knead until it becomes elastic.

5. Take a plastic bag, put the dough in it and put it in the refrigerator for half an hour.

During this time we prepare the meat filling. Peel the onion head, cut it into four parts and grind it in a blender.

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6. Place minced meat (beef and pork) in a bowl and add onion, salt and milk to make the filling juicy.

7. Knead thoroughly with your hands.

8. After 30 minutes, take out the dough, knead it and roll it into a flagellum, cut it into equal parts.

9. I got 25 parts. From each part we make an even bun.

10. Cover them with a towel so they don’t dry out, take them one at a time and roll them into a round cake with a rolling pin, sprinkle with flour.

11. Fold in half and roll out again to form a pasty.

12. Separate and place one tablespoon of minced meat on one part of the flatbread and spread into a thin layer.

13. Cover with the second part of the dough and seal the edges first with your finger, and then go around the edges again with a fork.

14. Sprinkle the finished cheburek with flour and place it on the table. And so 25 times, in our case. Take a frying pan, pour a large amount of oil and put it on fire. As soon as the oil has warmed up well, place the pieces in it and fry on both sides until golden brown.

Well, we got thin, crispy, awesome pasties. Bon appetit!

To prepare this type of chebureks we will use kefir. This fermented milk drink, originally from the Caucasus, contains a number of vitamins, minerals, and bifidobacteria that have a beneficial effect on the body. It is consumed fresh and added to baked goods. The kefir dough turns out very tasty, fluffy, and is quite easy and simple to prepare.

For the test:

• flour - 570 g
• kefir - 180 ml
• egg - 1 pc.
• salt - a pinch

For filling:

• minced meat - 150 g
• onion - 1 pc.
• salt to taste
• seasonings to taste
• frying oil

Based on these proportions, you will get eight large pasties.

1. Take a deep bowl and pour kefir into it, break the egg and mix everything. The products must be fresh, then the dish will be tasty.

2. Add a pinch of salt and flour. Stir until smooth.

3. Sprinkle the table with flour and lay out our dough.

4. Knead well with your hands until it becomes elastic and elastic. Cover with a towel to prevent it from drying out and start filling.

5. In a bowl, combine the minced meat with finely chopped onion, salt and any seasonings you like, I always add ground black pepper. Add a little water to make the filling juicy.

6. Then divide the dough into equal pieces and roll out an even thin layer on a table sprinkled with flour. Take a plate and press it into the rolled out layer. It turns out to be an even circle, remove the trimmings.

7. Evenly distribute the meat onto one part of the semicircle and cover with the other half. Pinch the edges of the cheburek by pressing a fork so that the juicy filling does not spill out when frying.

8. Carefully place the pasties in a well-heated frying pan with oil, fry over medium heat until golden brown.

I hope you get delicious crispy pasties made with kefir. Bon appetit!

Filling for chebureks with cheese and herbs

Compound:

• hard cheese – 0.4 kg;
• fresh herbs – 50 g;
• green onions – 50 g;
• mayonnaise – 20 ml.

• Grind the cheese on a coarse grater.
• Wash and dry green onions, dill, parsley, and basil.
• Mix cheese with herbs, adding a spoonful of mayonnaise.

While frying the pasties, the cheese will melt, become viscous and very tasty. Anyone who has tried chebureks with cheese filling at least once cooks them quite often. It will be even tastier if you add some champignons cut into slices and fried with onion oil.

Filling for chebureks with tomatoes and cheese

Fry in a hot frying pan in vegetable oil. Bon appetit!

Compound:

• hard cheese – 0.5 kg;
• garlic – 4 cloves;
• tomatoes – 0.2 kg;
• fresh basil – 50 g.

• Finely chop the basil with a knife.
• Coarsely grate the cheese.
• Crush the garlic with a special press.
• Mix cheese with garlic and basil.
• Wash the tomatoes and dry them. Cut them into thin semicircles using a special knife - this will prevent excess juice from leaking out of the tomatoes.
• Place a spoonful of cheese mixture on the dough, smooth it out, put a few pieces of tomatoes on top, sprinkle them with cheese. After this, the pasties should be immediately fried in a large amount of boiling oil.

Thanks to the cheese “coat”, tomato juice will not soak the dough, so the pasties will come out tasty and crispy. True, it is better to eat them immediately after cooking, otherwise they may still get soggy.

Filling for chebureks from rice and eggs

Compound:

• fresh champignons – 100 g;
• cream – 100 ml;
• onions – 100 g;
• chicken egg – 3 pcs.;
• butter - how much will be needed;
• fresh herbs, salt, spices - to taste.

• Wash and dry the mushrooms, cut into thin slices.
• Peel and cut the onion into small cubes.
• Beat eggs together with cream, salt and spices. At this stage, you can add chopped herbs.
• Melt the butter in a frying pan, put the onion in it. Fry it until it becomes soft and translucent.
• Add mushrooms to onions.
• When excess liquid has evaporated from the pan, pour the eggs over the mushrooms and fry.

The filling made according to this recipe slightly resembles an omelette, but you should not treat it with disdain because of this. Chebureks with such an unusual filling turn out very tasty.

Compound:

• rice – 120 g;
• chicken egg – 2 pcs.;
• green onions – 50 g;
• dill – 20 g;
• parsley – 20 g;
• sour cream – 20 ml.

• Sort, rinse and boil the rice in salted water.
• Hard boil the eggs, peel and finely chop with a knife.
• Wash, dry and finely chop the greens.
• Mix the egg and herbs with the rice, adding a spoonful of sour cream.

Pasties stuffed with rice and eggs are filling and have a unique taste. At the same time, they are not expensive at all.

Video recipe for making chebureks as in cheburek

Adding a component such as vodka makes the dough crispy and very tasty. It rolls out easily and thinly without tearing. At the same time, the taste of alcohol is not felt, you can be sure that it will disappear as soon as the cheburek hits the frying pan. Adding a small amount of sugar to the dough will give the dish a beautiful golden crust when frying.

• flour - 200 g
• vodka - 1 tbsp
• water -100 ml
• salt one pinch
• sugar - 1/3 tsp
• vegetable oil - 2 tbsp

For filling:

• minced meat - 180 g
• onion - 1 piece
• salt to taste
• pepper to taste
• seasonings as desired

1. Pour warm water into a cup and add salt and sugar, stir until dissolved. Take another container and sift the flour into it, make a hole in the middle and pour out the solution of salt and sugar.

2. Add vodka and vegetable oil. Mix thoroughly with a spoon. Next, sprinkle the table with flour and lay out the dough. We continue to knead it with our hands until it has a homogeneous consistency.

3. Take out a kitchen towel and cover the mass with it. Leave while preparing the filling. Peel one medium onion and finely chop it into pieces. Place the onion in a bowl with the minced meat, add salt and pepper, add a little water, seasonings to taste and stir well.

4. Take the dough, knead it again, then make a rope out of it with your hands and cut it into small pieces. Using a rolling pin, roll out a round thin layer, approximately three millimeters.

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5. Place the filling on one half of the juice and distribute it evenly, then close it with the other half and press down the edges, first with your finger, then with a fork.

6. Carefully place the cheburek in a well-heated frying pan with oil and fry until golden brown over medium heat. To remove excess fat, first place the pie on a paper towel; when the oil is absorbed into the napkin, the cheburek can be transferred to another plate.

Bon appetit!

The peculiarity of preparing choux pastry is that the flour is poured with boiling water and steamed for a long time. A variety of dishes are prepared from this mass: cakes, custard buns, profiteroles, eclairs. We will make awesome chebureks from it. This dish turns out soft, even after cooling. The main thing at the first stage is to do everything correctly, take your time, follow the instructions exactly.

In order for the minced meat in the pie to be juicy, soft and airy, the meat must be fresh, evenly rolled through a meat grinder several times. Types of meat such as pork and beef are ideally combined. Plus, adding onions and water will add juiciness, and the spices will add incredible taste and aroma.

• flour - 500 g
• boiling water - 250 ml
• vegetable oil - 1 tbsp
• salt - 1 tsp

For filling:

• minced meat - 250 g
• onions - 3 pcs
• water - 0.33-0.25 ml
• salt - to taste
• seasonings to taste

1. Take a glass of boiling water, add salt and vegetable oil to it, mix well and pour into the flour, mix everything.

For convenience, place the dough on a surface sprinkled with flour and knead for about ten minutes until it becomes stiff. Next, wrap it in cling film and leave for half an hour.

2. Let's start filling.

3. Place the minced meat in a bowl, add the onion chopped in a blender, salt and pepper and pour in cold water. Stir until smooth.

4. Now knead the dough again. It turned out very tight and elastic, we roll the sausage and divide it into 10 equal parts. Knead each piece into a round shape and cover with cellophane to prevent it from drying out.

We take one bun and roll it out with a rolling pin into an even, thin piece, but do not sprinkle flour on the surface of the table so that it does not burn when frying. The dough is not sticky, if suddenly it starts to stick, you can grease it with a little vegetable oil.

5. Place the filling on half the circle, distributing it with a spoon, leaving space around the edges for pinching.

6. Then cover with the second half of the juice, expelling the air and seal the edges on both sides with a fork.

7. Pour a lot of oil into a deep saucepan and heat it up very high. To check it, just throw a small piece of dough, as soon as it floats, you can put the pasties in to fry. Blot excess fat from our delicacy with a paper towel and place on a plate.

If you cook in the oven, cover the baking sheet with parchment, lay out the pasties, brush with beaten egg on top, bake at 180 degrees until done, about 20-30 minutes. Depends on your oven.

Bon appetit!

First, let's prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left.

During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.