Cheburek is a dish that is considered traditional among many eastern peoples. Its name was borrowed from the Crimean Tatars and translated means “raw pie.” The dish is a small-sized product made from dough with filling. Most often, chebureks are prepared with meat. This option is considered the most popular. Therefore, first, any housewife should learn how to fry pasties with meat in a frying pan. The recipe and method of preparing such “pies” should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic chebureks

The same recipe is often used in different countries. Pasties with meat in a frying pan are prepared here from a standard set of ingredients. In this case you will need:

For the test:

• 480 grams of flour;
• 1.5 glasses of water;
• a pinch of salt and the same amount of sugar;
• a third of a glass of any vegetable oil.

For filling:

• 0.5 kilograms of minced meat (beef and pork);
• half a glass of water;
• a little salt;
• bulb;
• fresh herbs (cilantro and parsley);
• ground pepper.

The process of preparing such pasties takes place in several stages:

1. First you need to do the test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. Moreover, you need to remember that the water must certainly be warm. Cover the finished dough with a napkin (or towel) and let it lie for about half an hour.
2. To make the filling, you first need to finely chop the onion and herbs, and then add it all along with salt and pepper to the minced meat. The mass should be a little liquid. Therefore, you must add water, broth or milk to it.
3. Roll out the dough into a thin layer, and then, using any available means (saucer or bowl), cut out round pieces from it.
4. Divide each of them in half and distribute the filling only on one of these parts.
5. Cover the mixture with the other side, pinch the edges and press them additionally with the tines of a regular table fork. As a result, the workpiece takes the shape of a semicircle.
6. Heat the oil in a frying pan and then fry the semi-finished products in it until golden brown.

The results are aromatic, juicy and very tasty pasties. Not only adults, but also children love them and eat them with pleasure.

Chebureks in Tatar style

The Tatars have their own idea of ​​what pasties with meat should be like. The frying pan recipe, adapted to modern conditions, looks a little different. First of all, this concerns the test. To prepare it you need to use the following products:

For 0.5 kilograms of flour, one egg, 300 milliliters of water and a little salt.

This dough is made in three steps:

1. First, in a separate bowl, beat the egg with salt and water.
2. Gradually add flour and knead into an elastic but fairly tight dough.
3. Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling we use already familiar ingredients:

• 300 grams and the same amount of pork neck;
• 5 grams of black pepper (ground);
• salt;
• 2 onions;
• 2-3 tablespoons of ready-made beef broth.

Filling preparation technology:

1. Meat of both types must be washed well and cut into pieces.
2. Peel the onion and chop it randomly.
3. Grind both components in a blender.
4. Add spices, salt and stir.
5. The mass should not be very thick, so it should be diluted a little with broth.

After this, you need to mold the blanks into a crescent shape according to the method described above, and fry them in a large amount of oil. Still hot chebureks in Tatar style must first be placed on a napkin so that it absorbs excess fat. Only after this can they be eaten.

Vodka dough

Sometimes choux pastry for pasties is prepared with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough crispier, which is what is needed in this case. To make good chebureks you should include the following ingredients:

For the test:

640 grams of flour, 1 raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

1. Boil water for the dough and then add salt and oil to it.
2. Add 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
3. Add the egg and pour in the vodka.
4. Gradually add flour. The finished dough should stand for at least an hour.
5. For the filling, the lamb must be passed through a meat grinder.
6. Chop the onion and mash it with salt and spices.
7. Combine the ingredients, add water and mix. Kefir can also be used as a liquid additive. With it, the minced meat does not spread and acquires a pleasant taste.
8. Divide the dough into balls, roll each of them into a flat cake no thicker than 1 millimeter.
9. Place the filling on one side, then cover it with the other edge and press a little, squeezing out excess air. Otherwise, the pasties will bubble a lot.

10. Fry in a frying pan in hot oil.

Golden crispy products will be tasty even after cooling.

Pasties made from choux pastry with milk

The dough can also be prepared with milk. Then you won't need vegetable oil. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of traditional filling, the usual step-by-step recipe for chebureks with meat in a frying pan will do. Products for the test will require:

1 glass of low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The process technology is simple:

1. Heat the milk and add salt to it.
2. Pour the sifted flour onto the table in a heap. Make a depression in its center.
3. Pour milk and vodka into it.
4. Knead the dough and let it rest for about half an hour.

After this you can start filling. For it you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be prepared correctly:

1. First, the meat must be finely chopped with a knife. If desired, you can grind it in a blender.
2. Finely chop the onion and mix with salt. This paste should sit for a while and let out the juice.
3. Combine onion with meat.
4. Add spices, lard and chopped herbs.

The formation of chebureks takes place in three stages:

1. First, the dough must be divided into portions.
2. Roll each of them into a round cake no more than 2 millimeters thick.
3. Place the filling on one half.
4. Cover it with a loose piece of dough, press and pinch the ends.
5. To ensure that the product has the correct shape, the excess can be cut off by applying a regular saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Pasties made from kefir dough

Using dough prepared with kefir, you can make wonderful pasties with meat in a frying pan. The finished products are very tender and fragrant. To work you will need:

for half a liter of kefir, 10 grams of salt, ½ kilogram of flour and the same amount of minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

It’s very easy to prepare these chebureks:

1. First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it should be placed on a cutting table and rolled out until it becomes sufficiently elastic. After this, the dough should be wrapped in film and set aside for a while.
2. For the filling, you first need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
3. Products are molded in the usual way. First, a piece of dough is rolled out into a flat cake, and then the filling is laid out on it. Now all that remains is to fold the workpiece in half and pinch its edges tightly so that there are no holes left.
4. Fry the pasties in oil for 5 minutes on each side.

After this, the finished products should lie on a paper towel for a while so that it absorbs excess fat. Now you can treat your family and friends to fragrant and juicy pasties.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a frying pan so that the filling inside remains soft and juicy. It's not difficult to do this. First you need to remember that an ideal cheburek should combine:

• golden crispy crust;
• delicate filling;
• the presence of aromatic broth inside.

If everything is already clear with the dough, then we should talk about the filling in more detail. There are several important points that must be taken into account:

1. Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry. For better results, experts advise using mixed minced meat. In addition, it is necessary to take into account that the meat must be quite fatty. If this is not the case, then you can add a little regular lard.
2. For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. As a last resort, it can be passed through a meat grinder. True, the nozzle must be taken with large holes. The minced meat should not look like a liquid, shapeless mess.
3. The filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
4. For more flavor, it is advisable to use a set of your favorite spices.
5. For greater juiciness, it is also recommended to add broth to the filling.

Taking these tips into account, you can prepare amazing pasties. Your family will be absolutely delighted with this dish.

Chebureks “Greek style”

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it in the best traditions of the national cuisine of Mediterranean countries. To be convinced of this, you need to try cooking homemade chebureks with meat in a “Greek style” frying pan. You will need a certain set of products:

For the test:

1 egg, a glass of cool water, a tablespoon each of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, Suluguni or feta cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, cumin, thyme, coriander).

You need to prepare these chebureks step by step:

1. First you need to make the filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is quite smooth. After this, the mass must be wrapped in film and left for half an hour for the gluten to swell.
2. For the filling, combine the minced meat with finely chopped onion and other ingredients. The mass must be thoroughly kneaded. Then mash the cheese with your hands (or grate it) and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
3. Before shaping, each piece of dough must be kneaded well. First, you need to turn the ball into a flat cake with your fingers, and then, turning the edges inward, press them firmly into the middle. After this kneading, the workpieces should lie under the film for a little longer.
4. Roll out each flatbread to a thickness of 2-3 millimeters. Place the filling on one side, cover the other side, pinch the edges and slightly flatten with a rolling pin.
5. Fry in oil until golden brown.

Usually such pasties are eaten hot, washed down with juice, yogurt or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry chebureks without adding oil. They call this dish “yantyk”. It turns out not only less fatty, but also more healthy. How to make pasties with meat in a frying pan without oil? To work you will need a minimum set of basic products:

For the test:

for 320 grams of flour, a pinch of salt and 150-200 milliliters of water.

For filling:

for half a kilogram of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such chebureks differs little from the standard version:

1. You need to sift the flour, mix it with salt, and then, adding water portionwise, make a thick dough. After this, cover it with a towel and set it aside.
2. At this time, the meat and onions should be chopped. You can use any kitchen appliance for this. Then add the remaining ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
3. Divide the dough into pieces and roll them into flat cakes. Place the filling on one half, leaving 1 centimeter from the edge. Cover the mixture with the other side. The edges of the workpiece must first be moistened with water.
4. Fry in a dry frying pan with a lid without adding oil.

Before serving, each cheburek should be coated with butter. Typically, such products are usually eaten together with fresh vegetables (cucumbers or tomatoes).

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Crispy crust, juicy filling with broth - it’s hard to resist the “raw pie”! This is how the name of one of the favorite snacks is translated from the Tatar language. Traditionally, cheburek is prepared from dense, unleavened dough with various types of minced meat: meat, potato, cheese, even pumpkin and cabbage, and then fried in a large amount of fat.

How to make pasties

Culinary publications contain many delicious step-by-step photos and recipes describing how to prepare a delicious treat. Making chebureks at home does not involve super-complicated processes: you just need to knead unleavened dough, prepare a juicy filling, carefully seal the pie and fry it.

Filling

Once you have kneaded the dough, you need to prepare the minced meat properly. The juicy filling for pasties will turn out tender if a lot of onions, tomatoes, butter or broth are added to it. The consistency of the minced meat should resemble mush, only then will it be tender and tasty. Minced meat that is too thick will simply bake into a lump and ruin the entire taste of your favorite treat.

Dough for chebureks

There are many recipes for preparing the base for this type of product. As a rule, the dough is prepared with water and flour, sometimes with yeast or kefir. Some housewives manage to cook snacks in the microwave and in a slow cooker. But to prepare a tasty dough for chebureks, like in cheburek, you need to knead it with the addition of vodka. These pies come out with bubbles and have an incomparable taste.

Before preparing the dough for chebureks, take care of the quality of the starting ingredients:

• flour must be pre-sifted;
• For the filling it is ideal to use fatty lamb, but assorted minced meat (pork and beef) is also suitable.
• choose juicy onions - this is important for the filling.
• the oil must be refined and odorless.

With bubbles

• Cooking time: 30 minutes.
• Purpose: for lunch.
• Cuisine: Russian.

Professional chefs claim that the secret of the bubbles on the surface of the pasties is that the recipe contains vodka. To prepare the dough for chebureks with bubbles - crispy, tasty, you need to brew it. The ingredients are simple, affordable, you only need to try it once, and the famous meat pies will take their rightful place in the everyday and holiday menu.

Ingredients:

• water – 300 ml;
• flour – 640 g;
• vodka – 25 ml;
• egg – 1 pc.;
• vegetable oil – 30 ml;
• salt – 10 g.

Cooking method:

1. Pour water into a deep saucepan, add vegetable oil, salt and heat.
2. Stirring constantly, add flour (about a glass).
3. As soon as the mass becomes homogeneous, remove from the stove. Add the rest of the flour and mix again.
4. Now it's the egg's turn - add it, and then add vodka. You should get a thick, plastic mass.
5. Place it in film and let it sit for an hour. At this time you can prepare the filling.

Like in cheburechny ones

• Cooking time: 2 hours 30 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 260 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Many of us sometimes buy meat pies in a cafe, after which the question often arises: how to make delicious dough for pasties? The answer is simple: you need to cook it in water - mineral, ice - all options are good. The dough for chebureks, like in cheburek, turns out to be tender and crispy at the same time, it flakes nicely and does not tear when rolled out, and retains the shape of the product well.

Ingredients:

• cold water – 150 g;
• flour – 500-550 g;
• salt – 10 g;
• butter – 90 g.

Cooking method:

1. Pour flour into a deep container and add salt. Pour water, knead thoroughly.
2. Melt the butter in a water bath or using a microwave and pour it warm into the flour mixture. Roll into a ball and let sit for two hours.

Custard crispy

• Cooking time: 40 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 264 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another type of base for delicious, juicy pies. Its beauty lies in the fact that it does not require much effort from the housewife: the flour is brewed with hot water, which causes its gluten to swell faster and the mass almost immediately becomes suitable for use. Choux pastry for pasties with bubbles can be frozen - this is convenient when unexpected guests come.

Ingredients:

• vegetable oil – 30 ml;
• flour – 650 g;
• egg – 1 pc.;
• salt – 10 g;
• water – 150 ml.

Cooking method:

1. Pour water into a saucepan, let it boil, add oil and salt. Stir the emulsion well.
2. Add half the flour and begin kneading until the mixture is smooth.
3. Cool slightly, add the egg and stir.
4. Place the rest of the flour in a mound on the work surface, make a well in which to place the dough mass, and begin kneading until smooth.
5. Let the base sit and then knead again. You can start cooking.

On the water

• Number of servings: 6-8 persons.
• Calorie content of the dish: 241 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Russian.

The simplest version of the base for chebureks. You only need simple products, patience and a little time. If you urgently need to prepare dough for chebureki, a recipe using water is optimal, because, unlike other methods, it requires the coldest, almost ice-cold water, flour, salt and yolk. Such a basis for a future treat will be flaky, crispy and tasty.

Ingredients:

• water – 1 glass;
• flour – 220 g;
• vegetable oil – 20 ml;
• salt – 10 g.

Cooking method:

1. Sift the flour, add salt.
2. Stir the butter in a glass of cold water and add it to the flour in a thin stream. Knead the base. It should not stick to your hands or sides of the dishes. Leave for 30 minutes, after which the mass is ready to roll out.

Yeast

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 198 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The option of such a base for making “raw pies” is not very welcomed by professionals, since it is difficult to roll out and does not have a thin, crispy crust. But for those who love baked goods with a sour bready taste, tender, soft yeast dough for chebureks is quite suitable. First, you should start the mass, and then let it brew to activate the living yeast bacteria.

Ingredients:

• vegetable oil – 25 g;
• dry yeast – 10 g;
• sugar – 20 g;
• salt – 10 g;
• flour – 600-700 g;
• water – 200 ml.

Cooking method:

1. Dissolve yeast with warm water, add sugar. Let the dough sit for 15-20 minutes.
2. Add half the flour, salt and stir.
3. Add vegetable oil, the rest of the flour and knead well.
4. Let the mass “rest” for half an hour, and then start rolling out.

How to make pasties at home

• Cooking time: 60 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 311 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Every experienced housewife has her own recipe for making pasties. Some cook them only with choux pastry, others with fresh dough, with vodka, some put sour cream in the minced meat, and others dilute the filling with water. The main condition: the dough should be tight, plastic, and the minced meat should be fatty and liquid. Then the products will turn out juicy, crispy and very appetizing.

Ingredients:

• choux pastry or vodka dough – 600 g;
• assorted minced meat – 400 g;
• water (boiling water) – 100 ml;
• salt, spices, herbs - to taste;
• onions – 2 pcs.;
• oil for frying – 200 ml.

Cooking method:

1. Prepare the choux pastry and let it sit.
2. In the meantime, do it. First, finely chop the onion, salt it and remember well.
3. Add onion to the bowl with meat, season with spices, pour water and knead well.
4. Finely chop the parsley and also add to the minced meat.
5. Divide the dough into 16 parts and roll each one out very thin. Place a tablespoon of filling on half the circle, cover with the other half and use a fork to pinch the edges well.
6. Fry in plenty of well-heated fat.

With meat

• Cooking time: 60 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 316 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Modern “raw pies” are prepared with various less fatty fillings: cheese, vegetables, fish. But sometimes you still want to pamper yourself and your loved ones with juicy, melt-in-your-mouth, delicious pastries. How to cook pasties with meat? First, choose a base option, then prepare the filling. The classic minced meat for chebureks consists of minced lamb, but a good piece of pork and beef will also work well.

Ingredients:

• pork and beef pulp - 300 g each;
• onions – 2 pcs.;
• vegetable oil – 250 ml;
• chopped herbs, salt, spices - to taste;
• unleavened dough – 600 g.

Cooking method:

1. Start with the filling. Pass the meat through a meat grinder.
2. Peel and chop the onion, salt it and remember well to let it release its juice. Mix onion pulp with minced meat.
3. Add a little water or sour cream, chopped herbs to the minced meat, and season.
4. Roll out the dough thinly and use a saucer to cut out a circle. Place 1 spoon of liquid minced meat on one half of the circle, cover with the other half and carefully pinch the edges.
5. Fry the pies in hot fat.

Crimean

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 320 kcal/100 grams.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

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How to cook pasties at home. Step-by-step recipes for dough and filling for chebureks with photos

Today I offer you an excellent recipe for chebureki with meat at home. You may say that this is not a very healthy food, since they are fried in vegetable oil, but believe me, they are really tasty. To be honest, I never liked them, but my husband asked me to do them, so of course I agreed. I asked my mom for this recipe because she cooks them quite often.

The result is pasty dough with bubbles, and as it turns out, working with it is a real pleasure. From such a small amount of dough you get 14 - 16 pieces. I also want to note that I make the choux pastry in boiling water. Thanks to this method, it turns out to be quite durable and can be rolled out very thinly without the slightest difficulty.

Also, juicy minced meat for chebureks is important for taste, so chicken fillet or beef will not work. It is best to use fatty pork so that the filling is really juicy. If you want, you can mix several types of minced meat, I think it will also be tasty.

And to give them a beautiful appearance, I use a special form to form pasties. Using this mold is easy, the main thing is to sprinkle it with flour so that the dough does not stick.

In the end, I got incredibly tasty chebureks with juicy filling and thin dough. And although I said at the beginning that I didn’t love them before, now my opinion is completely opposite. I will definitely cook it again. By the way, my child also appreciated them and said that they were very tasty. Therefore, I recommend that you try it too.

Ingredients:

• Boiling water – 1 tbsp. (200 ml.)
• Salt - a pinch
• Flour – 350 g
• Chicken egg – 2 pcs.

• Minced pork – 400 g
• Onion – 70 g
• Salt - to taste
• Ground black pepper - to taste

Additionally:

• Vegetable oil - for frying

Quantity: 16 pieces

How to cook pasties

Since the choux pastry for pasties is made in boiling water, I first put the water on the fire so that it boils. Now I take a large bowl, pour 1 cup of flour into it and add a little salt. During this time, the water has already boiled, so I pour 1 cup of boiling water into the flour. I have 200 ml in the glass, take this into account when measuring the ingredients.

Then I quickly mix the flour with water to get a more or less homogeneous but thick mass. This way the dough is brewed. Now I leave it for 10 minutes so that it becomes warm.

Next, I beat in 2 eggs and mix them in. By the way, to speed up the kneading process and save time, you can use a mixer with dough attachments.

After this, all that remains is to add the remaining flour and knead it further. Its quantity may differ slightly from that indicated, because it depends on its variety.

Thus, I gradually add more flour until I get an elastic and non-sticky choux dough for pasties. I leave it for a while to prepare the filling.

I won’t show how I did it, since everything here is very simple, but I’ll just tell you. I pass the pork through a meat grinder to make minced meat, or I take it already prepared. Next, finely chop the onion. If you don’t like pieces of onion in your meat, then also pass it through a meat grinder. Then I mix the meat with onions, and then salt and pepper to taste. I mix everything again and the filling for the minced pasties is ready. Now I transfer the dough onto a silicone mat sprinkled with flour and cut it into 12 equal parts. Next, I take one piece and roll it out into as thin a circle as possible.

The size of the circle should correspond to the size of the form in which we will form them. Therefore, I place the rolled out dough on the mold and lay out the finished minced meat filling on one side. By the way, before doing this, do not forget to flour the mold, just a little, especially in the place where the edges will be, so that nothing sticks.

After this, I close the mold and press it tightly so that the edges stick together well.

And I simply carefully remove the remaining dough with a knife to get even edges. Then I open the mold and take out a beautiful and perfect cheburek. Don’t throw away the cut pieces, because you can make a few more pieces from them. If you don’t have such a mold, then shape them in any way convenient for you.

I sprinkle flour on wooden cutting boards and place the already formed products on them. From these products I got 16 pieces.

Now you can start frying. To do this, put the frying pan on the fire and pour vegetable oil into it. When it warms up well, I put two chebureks in it. I fry them over medium heat, but not too high, so that they have time to cook inside.

When they turn golden on one side, turn them over to the other and fry until done. As you can see, this recipe for cheburek dough has bubbles that are clearly visible after frying.

Next, I remove them from the pan and immediately place them on paper towels to remove any remaining oil.

This recipe for pasties with meat at home was a real find for me, because they are made really simply and without any difficulties. Once you try one of them, you will definitely want more, and next time you will make a double portion. I recommend trying them and bon appetit!

Chebureks came to our kitchen from the Crimean Tatars and in their original form were pies made of thin unleavened dough, mixed with water, stuffed with minced meat. Chebureks were always fried in animal fat. However, as a result of culinary experiments, the basic recipe for chebureks was subject to changes, and now they are prepared with kefir, milk or yeast dough, and not only minced meat, but also vegetables and cheese are used as filling.

How to cook chebureks correctly

There are some subtleties on how to cook so that they are chebureks, and not ordinary pies. The dough for chebureks is usually very thin and crispy, with very little filling inside, that is, the products are hollow. However, thanks to the juicy and tender filling, they are soaked in aromatic juices and turn out incredibly soft and tasty. In the process of making chebureks, the proverb “You can’t spoil pies with the filling” does not work, since for one product slightly larger than the size of your palm you need to take no more than 2-3 tsp. minced meat.

Another secret of delicious chebureks is that they need to be deep-fried, otherwise they will not puff up as they should, but will turn out flat and tough. Ideally, the pasties should float in the oil and not lie at the bottom of the pan.

How to prepare dough for chebureks at home

Unleavened dough for chebureks is considered ideal, and it is prepared from water, salt, vegetable oil and flour - just like dumplings. Choux pastry also behaves well when kneading and frying - it is quite soft, elastic, elastic, and does not tear during heat treatment. To prepare choux pastry, pour salted boiling water over the flour, add vegetable oil, knead the dough and leave it to rest for half an hour.

The advantages of kefir dough are that the pasties remain soft even after cooling. According to this recipe, chebureki are prepared from kefir, eggs, salt and flour; after kneading, the dough is also allowed to rest for a while.

The most unsuitable dough for chebureks is yeast, since such pies cannot be made crispy and thin. Their only advantage is the incomparable sweet and sour aroma of yeast baked goods. The dough for yeast pasties is mixed with water, salt, sugar, vegetable oil and flour, after which it is left for an hour, then it needs to be kneaded a little more to make it less fluffy.

Making the filling for pasties at home

The correct filling is not traditional minced meat, but minced meat, for chopping which Asian cooks use sharp knives, cutting pieces of meat crosswise. You can also pass the meat through a meat grinder with large holes. The filling also includes a lot of finely chopped onions and herbs, salt, pepper and other spices. Some chefs recommend adding equal parts minced meat and onions to make the filling more tender and tasty. For juiciness, lamb tail fat is added to the meat, especially when it comes to beef, although instead of fat you can use water, broth, sour cream, kefir or peeled tomatoes - one tomato is enough for 0.5 kg of minced meat. A slice of cheese is sometimes added to the minced meat, although the filling may consist of only one cheese, potatoes, cottage cheese, vegetables, mushrooms or fish. By the way, the amount of filling must correspond to the amount of dough, then the pasties will turn out perfect.

We make and fry pasties

After the dough has risen, it should be divided into pieces the size of a tennis ball and each of them should be rolled out very thinly into the shape of a circle. The thickness of the pie blank should be no more than 4 mm, but not less, since too thin sections of the dough can tear during frying and the cheburek will lose its juiciness.

The filling is placed in the middle of the circle, after which the cheburek is folded in half, and its edges are well sealed, for which Asian housewives run a rolling pin along the edges. Then they trim off the excess dough with a knife or use a special cutting wheel.

If you want to cook delicious homemade pasties, you need a certain oil temperature, which is determined as follows. Place a piece of dough in a frying pan with oil and wait until it begins to boil around the dough, and only then start frying the pasties. In well-heated oil, the dough floats to the surface rather than sinking. Insufficiently hot oil causes the pies to absorb a lot of fat and turn out too heavy, and at high temperatures the products quickly burn, while the filling remains raw.

The finished pasties are placed on a wire rack and the fat is allowed to drain, and then served.

Cooking delicious pasties: secrets and tricks

Some believe that the filling should be pre-fried so that the pasties do not turn out raw, but this should not be done, since heat treatment changes the taste of the products. If the meat does not release appetizing juice during frying, which saturates the dough and makes it juicy and tasty, then the resulting dish can hardly be called pasties. So, put less filling and fry the pasties in a large amount of vegetable or ghee so that they float in it and do not touch the bottom. Usually it takes 5 minutes to cook one cheburek, so that the meat filling is well fried and the dough is crispy.

Do you know how to get delicious bubbles on the surface of pasties? While frying, pour boiling oil over the products from a frying pan, but not very intensely, otherwise they will burst. And to make the finished pasties look brighter and more attractive, add a little beer or sugar to the dough. By the way, the optimal combination of products for chebureks made from unleavened dough is 350 ml of water and a pinch of salt per 1 kg of flour; to obtain a crispy dough, you can add vodka to it.

Sometimes chebureks are made not from solid dough, but from sausages rolled into snails. In this case, the dough turns out to be layered and bubbly, and the pasties are called chir-chir.

Step-by-step recipe for making pasties

To prepare chebureks according to this recipe, it is recommended to use minced chicken, since it makes the dish less greasy and heavy on the stomach.

Ingredients: for the dough: chicken eggs - 1 pc., vegetable oil - 8 tbsp. l., salt - 1 tsp., sugar - 1 tsp., vodka - 1 tsp., water - 300 ml, wheat flour - 600 g. For filling: minced chicken - 1 kg, onion - 2 pcs., salt and pepper to taste.

Cooking method:

1. Mix salt, sugar, vegetable oil, egg and grind until smooth.

2. Pour water and vodka into the mixture.

3. Add flour and knead into a smooth dough.

4. Knead the dough on the board until it becomes elastic and elastic.

5. Wrap the dough in cling film and leave for half an hour.

6. For the filling, finely chop the onion.

7. Mix onion with minced chicken, salt and pepper, mix everything well.

8. Roll out the dough into a thin layer.

9. Use a glass to cut out small circles.

10. Place the filling on the mugs and make pasties with curly edges.

11. Fill a deep frying pan with vegetable oil, heat it well and place the pies. Fry them for 2 minutes on each side.

Place the pasties on a wire rack to remove excess fat. Cover them with a lid to keep them soft. Serve delicious and juicy pies with sour cream and herbs.

Chebureks with cheese

This recipe produces very tender and flavorful chebureks, similar to Georgian khachapuri. Prepare the dough from 250 ml of sparkling water, 1 tsp. salt, 1 tsp. sugar and 640 g flour. Knead the dough well, wrap in cling film and leave for 40-60 minutes. For the filling, grind 150 g of any hard cheese, such as Dutch and Maasdam, on a coarse grater, cut into thin strips 150 g of soft cheese - Adyghe, mozzarella, suluguni or feta cheese. Mix soft and hard cheese, add chopped herbs and spices if desired, but it is not necessary to add salt, because the cheese is already salted.

Roll out the dough circles, lay out the filling and make pasties. Bring the edges of the pies together well and fry them in plenty of oil. Serve with spicy sauce and vegetables!

Pasties with pumpkin

To prepare these soft and very tender chebureks, you will need yeast straight dough, for which mix 20 g of yeast with a small amount of sugar and water, and then leave for 15 minutes to ferment. Next, pour a glass of water or milk, a pinch of salt to taste and 300 g of flour into this mixture. Knead the dough well, cover it and place it in a warm place.

For the filling, chop 700 g of unsweetened pumpkin on a coarse grater, fry 3 finely chopped onions in vegetable oil, add pumpkin, salt and pepper and simmer for 15 minutes. Make pasties and fry them in plenty of oil. This is a great appetizer for a lean and vegetarian table.

Chebureks with potatoes and mushrooms

Make a dough from 2 cups of flour and a glass of hot water with 0.5 tbsp dissolved in it. l. salt, kneading the dough well with your hands until smooth and elastic. Cover it with a napkin or towel, and at this time make the filling.

Boil 6 potatoes, mash them well, and then finely chop the onion and fry it in vegetable oil. Add 0.5 kg of any mushrooms to the frying pan with the onions and fry until tender with salt, pepper and herbs, which are best added at the very end, when the mushrooms are ready. Mix onions and mushrooms with potatoes, roll out thin circles from the dough, lay out the filling and make pasties. Fry delicious pies in oil and invite your family to the table!

Serve juicy and flavorful chebureks with a sauce of sour cream, herbs and garlic. The “Katyk” sauce, which is prepared from full-fat kefir, salt, chopped parsley, cilantro and basil, also goes well with this dish. Serve greens and non-starchy vegetables separately - they make the pasties taste tastier and are easier to digest, without leaving a heaviness in the stomach.

We hope you will like our cheburek recipes and you will definitely cook them at home to please your loved ones! Happy cooking and bon appetit!

There are many assumptions about where chebureki with meat were first made. According to one of the most common versions, their homeland is considered to be East Asia, where the word “cheburek” comes from, meaning “raw pie”. This interesting name is explained by the fast frying process, because any other dough product with meat filling would remain raw inside in such a short time. However, thanks to their unique shape, the chebureks are perfectly fried, and at the same time they turn out tasty and juicy.

Initially, such pies were prepared with chopped lamb, but nowadays pork, beef or mixed minced meat is most often used as a filling. If you wish, you can make pasties with chicken or just with vegetables - the filling here is variable and depends only on your preferences. As for the dough, its original composition included only water, oil and flour. This recipe is still available, but it is not prepared very often. Options with the addition of eggs, mineral water, milk and even vodka are considered more common. We recommend trying pasties made with kefir - this dough remains tender and tasty even after the pies have cooled. So, we stock up on the necessary products and prepare pasties according to the recipe with step-by-step photos.

Ingredients:

For the test:

• kefir - 250 ml;
• egg - 1 pc.;
• fine salt - ½ teaspoon;
• flour - about 400 g (how much the dough will take).

For filling:

• any minced meat - 500 g;
• onions - 2 medium heads;
• drinking water - 5-6 tbsp. spoon;
• salt, pepper - to taste.

For frying pasties:

• vegetable oil (refined) - about 300 ml.

Chebureki recipe with photos step by step (with meat)

How to make dough for chebureks with kefir

1. Sift 200 g of flour into a spacious bowl through a fine sieve, add fine salt and beat in the egg. Grind the mixture with a fork, combining the ingredients.
   
2. Next, pour in the entire portion of kefir at once. Mix the flour mixture.
   
3. Gradually add flour to the adhesive mixture. When the mixture becomes difficult to mix with a spoon, place the contents of the bowl on a floured table surface and begin kneading by hand. The dough for chebureks should be plastic, not very tough. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
   

   How to make a juicy filling for pasties from minced meat

4. Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, while in the meantime we prepare the filling. Chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or meat grinder.
   
5. Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
   
6. To make the filling of chebureks the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of the minced meat - it should turn out a little wet.
   
   
7. Divide the soft dough into two equal parts, pull one of them into a rope and use a sharp knife to divide it into 5 approximately equal pieces.
   
8. On a floured surface, roll out each piece one by one into a thin circle. Stepping back about 2 cm from the edge of the dough, place 1.5-2 tablespoons of minced meat on one side of the flatbread.
   
9. Cover the filling with the other side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they are well connected and juice does not leak out of the pasties during frying. If desired, for decoration, we cut off the “border” of the formed cheburek with a curly knife. In the same way we form semi-finished products from the remaining dough.
   
   
10. To fry chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil about 1 cm and heat it well. Chebureks should “float” freely in the oil - in this case they will turn out the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
    
11. As soon as the bottom becomes golden brown, carefully pry up the cheburek with a spatula and turn it over to the other side. Again we wait for the golden crust to appear. Place the finished products on paper napkins to remove any remaining oil.
    
12. Remove the hot pasties from the frying pan and immediately serve them to the table. Enjoy the crispy dough and juicy filling.
    

Chebureks with meat at home are ready!

Bon appetit!