Incredibly tasty and satisfying pasties cooked with meat - choose the best recipe!

Chebureks are essentially meat pies. The recipe for delicious pasties with meat is simple. They are prepared from unleavened, non-yeast dough with meat filling. Nowadays they are made mainly with minced meat, but originally they were prepared with minced meat. This is a traditional dish of some Turkic and Mongolian peoples. But we have been using them for so long that we perceive them as part of our cuisine. This recipe for pasties with meat is easy to prepare at home.

• water – 230 ml;
• salt – ¾ tsp;
• sugar - a pinch;
• vegetable oil – 4 tbsp;
• vodka – 1 tsp;
• wheat flour - 3 cups (470 g).

• pork or minced meat – 500 g;
• onions – 100 g;
• salt – 1 tsp;
• water – ¾ cup;
• parsley - 1 bunch.

Combine and mix all ingredients except flour.

Did you know? Vodka is added to the dough to make it more fluffy. During baking, the alcohol evaporates and the dough is saturated with air. Vodka also improves the taste of the dough, it becomes crispier. Don't be afraid to add vodka to the dough if you are making pasties for children. This is a tiny dose, and all the alcohol will completely evaporate during frying.

Gradually add to flour and mix. At first, you can use a whisk; it breaks up lumps well. Then use a spoon.

When you see that the dough has become thick enough, sprinkle flour on your work surface and continue kneading with your hands. The longer you knead the dough, the more elastic and pliable it will become.

Wrap the dough in cling film or a bag and set aside.

If you do not have minced meat, but whole meat, pass it through a meat grinder. Also mince the onion or finely chop it.

Chop the parsley.

Add salt and water, mix the minced meat with your hands.

You can add spices if desired.

Divide the dough into small pieces. Roll out each piece to about 2-3 mm thick. Try to roll out carefully and evenly. If the dough has too thin areas, they may break through during frying.

Now place the filling on one side of the dough. Don't overdo it, leave room so you can pinch the cheburek.

Fold the filled dough in half and pinch the edges.

Press the areas where there is no minced meat with your fingers or a fork so that there is no air left there.

Pour vegetable oil into the frying pan. There should be enough of it so that the cheburek is half hidden. You can even make it completely immersed in oil.

Fry over medium heat until golden brown.

Carefully remove the finished pasties from the frying pan and place on a plate.

This dish is served hot. Now you know how to make pasties with meat.

Recipe 2, homemade: pasties are delicious with meat

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.

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.

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.

Next, pour in the entire portion of kefir at once. Mix the flour mixture.

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.

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.

Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.

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.

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.

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.

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.

How to fry pasties in a frying pan? 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).

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.

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!

Recipe 3: homemade delicious meat chebureks

We suggest making chebureks - crispy fried flatbreads with a juicy meat filling. A traditional dish of the peoples of the Caucasus, no doubt, you will like it too.

In the homeland, minced meat for chebureks is prepared from fatty lamb with a lot of onion, which is why the filling turns out so juicy. However, pork, beef or poultry can be used as the meat base. Pasties with cheese filling are no less tasty. Fry the pasties in a frying pan in a large amount of vegetable oil.

Chebureks are especially tasty when hot, but even after cooling they remain a very attractive delicacy. Learning how to make these pies with your own hands based on Caucasian cuisine is not at all difficult. I suggest using my reliable and time-tested recipe. Try it and see for yourself.

For the test:

• flour – 800 g
• water – 400 ml
• salt – 1 tsp.
• sugar – 1 tbsp.
• vegetable oil – 120 ml

For minced meat:

• beef – 700 g
• onions – 5 pieces
• parsley – 1 bunch
• water – 100 ml
• salt – 1 tsp.
• black pepper, ground – 1 tsp.

Pour half the flour into a bowl, add sugar and salt, stir.

Pour in water and stir well. At first the dough will be liquid.

The dough is also very fluffy due to brewing it with hot oil. Heat the oil until very hot, pour into the dough, stirring the mixture quickly.

Add the rest of the flour and knead the dough. It turns out elastic and smooth. Properly prepared dough should not stick to your hands. If necessary, add a little flour.

Roll the dough into a ball, wrap in film and set aside to rest for 30 minutes. If you did everything correctly, the final result will please you, as the dough will turn out smooth and crispy.

Now let's start preparing the minced meat. First you need to grind the greens with onions. Add more onions and don’t skimp. Thanks to the onion, which soaks the meat fibers, the minced meat turns out so juicy.

Add ½ cup of water.

Combine onion pulp with minced meat, salt and pepper.

Knead the dough again and divide into pieces the size of a chicken egg.

Roll out a portion of dough thinly.

Place minced meat on one half of the dough.

Cover the pie with the other half of the dough. Connect the edges, form a cheburek either using a plate or using a knife to cut the dough.

Fry in well-heated vegetable oil until golden brown, 1.5 minutes on each side. The fire should be medium.

Place the finished pasties on a dish and serve. The seductive aroma wafting from the kitchen, the tempting color of the golden crust has long attracted household members and they are probably waiting for dinner. You can safely treat your guests to this meaty treat in dough!

Recipe 4: pasties with homemade minced meat (with photo)

The taste of chebureks largely depends on the dough. How good it is, the better the products will be. In this recipe we will use a minimal amount of ingredients.

• Flour – 600 gr.;
• Water – 300 ml;
• Salt – 1 teaspoon + to taste in minced meat;
• Minced meat – 500 gr.;
• Onions – 2 pcs.;
• Vegetable oil - for frying.

Sift the flour into a deep cup. Many people neglect this process, but I believe that this is not necessary. It needs to be sifted more than once.

Dissolve 1 teaspoon of salt in water. Make a hole in the flour and gradually pour in the aqueous solution. Stir the dough. It should be elastic so that it rolls out well.

Cover it with cling film to prevent it from drying out and let it rest a little.

Let's start with minced meat. Since we have it ready, all we have to do is add spices and onions to it. I took a mixed one: pork and beef.

My bow is medium size. We clean it and cut it into small cubes. Transfer it to a separate cup. Salt and mash with your hands so that it releases juice.

Transfer the minced meat into the onion and stir. Add a little water (without it it will be dry). Salt and pepper to taste.

Cut the dough in half for convenience. For now we put some of it in a bag, and roll the other into a sausage and cut it into pieces about 4 centimeters wide. The size of the products will depend on this. If you want small ones, cut smaller ones.

Roll out each lump into a thin round pancake. The thinner you roll, the more bubbles there will be on the pasties when baking.

Place a tablespoon of minced meat on one half and distribute it evenly. Cover it with the other half and slam it with your palms so that the air comes out. Glue the ends together by hand.

Excess edges can be cut off with a special tool, but not everyone has one. Therefore, you can use a knife or plate.

Place the frying pan on the fire and pour in vegetable oil. You need a lot of it, because the pasties must float in it.

When it is well heated, we lay out our products. Fry on both sides until golden brown.

When you see that the cheburek is inflating strongly, carefully pierce it, but so that the liquid does not leak out. Otherwise you will have to change the oil. This way we'll let off some steam.

Use all the dough and mince this way.

Recipe 5: how to cook delicious pasties with meat

To prepare sixteen chebureks we will need the following ingredients in appropriate portions:

• Pork – 300 grams;
• Beef – 300 grams;
• Onions – 2 pieces;
• Salt – 2 teaspoons;
• Ground black pepper - to taste;
• Water – 250 milliliters.

For the test we will need:

• Flour - 4 heaped glasses;
• Water – 300 milliliters;
• Salt - to taste;
• Vegetable oil.

The first thing we will do is peel and chop the onion. A little advice for those who don’t like to cry while chopping onions: wet the knife in water and you will avoid unpleasant onion juice getting into your eyes.

Next, let's take care of the meat, we'll rinse it lightly in cold water and chop it in a meat grinder, not very finely. As you probably noticed, the ingredients include pork and beef, and this is the option that would be ideal for our very tasty pasties. Because if we use only pork, our chebureks will turn out too fatty, but if we only use beef, then they will be, on the contrary, dry and juicy, but the assorted option is ideal for us.

Now add the chopped onion to the minced meat, add salt and pepper, and mix thoroughly until completely homogeneous.

The filling for the pasties should have approximately the same consistency as in the photo.

For now, set the filling aside, and in the meantime, let's prepare the dough. In a fairly large bowl, sift four cups of flour.

Fill the flour with water.

Next, we need to intensively knead the dough until it becomes sufficiently plastic. After the dough has been kneaded, we need to set it aside for about twenty minutes so that it becomes more sticky, which will help in the process of forming the pasties.

When the dough has stood for a while, let's start preparing the chebureks, tear off a small piece of dough with a diameter of three to four centimeters and roll it out.

We spread a thin layer of minced meat on the flatbread, trying not to touch the edges that we will stick on.

Fold the edges of the dough while forming a cheburek, try to seal the edges well so that when frying the broth does not flow out of the cheburek.

Fry the pasties for about four minutes on each side, until golden brown.

Recipe 6: meat pasties at home

How to make pasties with meat, a step-by-step recipe with photos and all the nuances will help you make juicy, delicious pasties!

for minced meat:

• 600-700 grams fatty pork
• 2 pcs onions 2 medium heads
• 1 bunch parsley
• 0.5-1 glass water or milk or broth
• ground pepper

for Test:

• 1 glass water
• 4 cup flour
• 2 pinch salt
• 1 tsp sugar
• 8 tbsp. sunflower oil + frying oil

Add butter, salt, sugar to the water and mix. Add flour while stirring. Knead the dough well. Cover with towels and let stand.

While the dough is infusing, prepare the minced meat. Cut the meat and onion into pieces and grind in a meat grinder. Add salt, pepper, finely chopped parsley. Mix well. Add water. Mix.

Knead the dough again. Cut off a piece and roll out a fairly thin cake.

We cut circles of dough using a saucer or plate.

Place the meat on half of the dough pan and level it out.

We fasten it by hand first. pressing with fingers.

We go through it a second time with a fork. pressing well, but carefully so as not to cut through the dough.

Let the frying pan with oil heat up. We make a small supply of chebureks.

Start frying over medium heat. Keep until desired degree of brownness on one side

and turn it over to the other side.

Take it out onto a plate.

The longer you hold it in the pan, the more rosy and bubbly the pasties will turn out. Eat warm! Bon appetit!

Recipe 7: how to deliciously cook pasties with meat

One can argue endlessly about the origin of chebureks, but now we are not interested in the birthplace of this delicious dish, but in its simple recipe. Many of us have thought about how to cook pasties with meat. I am also no exception - I tried to find a simple way to prepare this amazingly tasty dough and juicy filling.

• Flour - 1-2 cups;
• Egg - 1 piece;
• Vegetable oil - 2 tbsp. spoons;
• Meat -200 grams;
• Onion - 1 piece;
• Milk;
• Water.

Following the saying: everything ingenious is simple, I decided to try a very simple method. To prepare this dish, I decided to take all the simplest and most affordable products - milk, one egg, vegetable oil, flour and minced meat. The recipe for pasties with meat was really not complicated, the main condition is to cook them with love.

At the very beginning, you should prepare the filling - mix minced meat with finely chopped onion.

Add a little salt and allspice to taste, cold water and mix very well - with your hands!

Tip: for juiciness, you can add parsley, a piece of lard, finely grated zucchini or tomato to the filling.

Mix the minced meat well and leave it in the refrigerator for about 15 minutes while we prepare the delicious dough.

Mix one egg and salt in a small amount of milk.

Mix well and add cold water - approximately the same amount as milk.

Add flour to the resulting milk mixture and mix well so that there are no lumps.

Knead the resulting mass into a soft dough.

The dough should come away easily from your hands, but not be too hard.

The preparation of delicious pasties largely depends on the quality of the oil - use olive or corn.

Now the simplest thing remains - roll out the dough very thin.

Place cold filling on one side of the semicircle and cover with the other side.

Seal the edges and immediately fry in hot oil - do not forget to preheat the pan.

Tip: to make the shape of the pasties the same, you can use a saucer - this is how we cut into the shape and immediately seal the edges of the dough.

After this, all that remains is to give the edges a traditional pattern - use a fork or a special knife to cut the dough.

Hot pasties can be served immediately. Bon appetit!

Recipe 8: the most delicious meat pasties (step by step)

To make the pasties crispy, you need to knead the dough with vodka. Everyone has their own secret to preparing this snack, and this makes it special for every family. The ingredients of the dish are very simple, as is the preparation. According to this recipe, the pastry dough will definitely turn out thin and crispy, like puff pastry.

For the test

• water – 200 ml,
• salt – 1 teaspoon,
• sugar – 0.5 teaspoon,
• vodka – 2 tablespoons,
• flour - 3 cups.

For filling

• chicken thigh – 300 gr.,
• onions – 1 piece,
• water – 50 ml,
• spices to taste,
• vegetable oil for frying – 2/3 cup.

Take the chicken thigh and rinse with warm water.

Remove any remaining feathers on it, if any.

Carefully remove the bone from the thigh. To do this, first make a cut along the entire bone. Next, with a sharp angle, holding the knife towards you, cut the meat from the bone in strips. The bone can be thrown away.

Remove any remaining cartilage from the meat.

Now easily remove the skin from the meat, as it will not be needed.

Peel the onion. Cut it into 4-6 pieces and chop into large cubes.

Mix the onion and meat together.

Pass the meat and onion cubes through a meat grinder or grind them in a blender until smooth and thick.

Then carefully transfer the cooked minced meat into a bowl and season it with spices to taste.

Add cooled boiled water to the minced meat and mix everything thoroughly. The minced meat should be quite liquid.

Take a dough bowl and pour water into it. The water should be boiled and at room temperature.

Pour salt, sugar into it and pour in vodka. Stir the water until they are completely dissolved. Mix the flour into the bowl in several additions. Knead soft and elastic dough. It should freely lag behind your hands.

Dust your work area generously with flour. Tear off a small piece about the size of a tennis ball from the dough.

Take a rolling pin and lightly dust it with flour.

Roll out the torn dough into a thin circle. The thinner it is, the better.

Place 1-2 teaspoons of minced meat in the middle of the prepared dough. Distribute the minced meat over the circle, not reaching the edges by 1-2 cm.

Carefully take one side of the future cheburek and place it on top of the opposite side. A semicircle should form. Next, take a fork and press it with the sharp part of the edge of the cheburek. This way, not only will the edge be sealed, but the food will also look beautiful.

Now heat the vegetable oil in a frying pan. Carefully, so as not to burn yourself, fry each cheburek in turn on both sides until golden brown.

Immediately after frying, place the pasties on parchment paper to absorb excess fat.

Place the pasties beautifully on a plate and garnish with herbs. Also, these fried pies will be very tasty with Tartar sauce. Now you know how to cook pasties.

Recipe 9: juicy and tasty chebureks in Tatar style

Juicy pasties with meat are undoubtedly a very tasty dish! They are prepared on dough without yeast. The filling is minced meat, which is quite obvious from the name of this dish. Chebureks are fried in a large amount of vegetable oil, which gives them a special airiness and makes their taste brighter and richer. However, unfortunately, this method of preparation makes the dish very, very high in calories. Therefore, if you are watching your figure, then do not get carried away with pasties, otherwise the extra pounds will quickly make themselves felt.

In this photo recipe we will not just tell you how to prepare this dish, we will reveal some tricks. So, for example, we will add a little vodka to the dough. This will make it bubbly and more tender. There is one more trick... When frying, we will use sugar, which will give the chebureks a very appetizing-looking golden brown crust.

You will learn all the other subtleties in preparing this delicious dish further!

• wheat flour - 4 cups
• water - 1.5 cups
• vodka - 1 tbsp.
• chicken egg - 1 pc.
• vegetable oil - 2 tbsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• minced meat - 500 gr
• onions - 2 pcs

Let's start preparing the dough: pour a glass of flour into a bowl and gradually dilute it with a glass of hot water.

Now we need another bowl. We pour the rest of the flour into it, beat in the eggs, and pour in the vodka. We also send sugar and salt there, as well as a little vegetable oil. Then the flour diluted with water, as well as the rest of the hot water, will go into the bowl. All the previously mentioned components are thoroughly mixed together. The end result should be a lump of dough - soft and elastic.

Wrap the finished dough in film and leave it to rest for 20-30 minutes.

Let's prepare the minced meat for the filling. To it we will add finely chopped onions and onions and a small amount of cold water.

Now you can begin to form the cheburek itself. To do this, divide the dough into small pieces of equal size. The weight of each of them should be around fifty grams. So, we roll each piece into a round cake, then put a couple of tablespoons of filling in the middle of it. Now all that remains is to join the edges of the filling. They must stick together well, otherwise during the frying process all the filling will come out!

Chebureks are crispy pies with a juicy fragrant filling, deep fried. A fragrant golden crust, tender and fresh filling, thick broth inside - this is what the perfect cheburek is.
In order to understand the taste of this dish and love it, you need to try a fresh pie, molded and fried in front of you. It’s even better to make chebureki yourself at home, especially since it’s not difficult if you know a few tricks.

HOW TO PREPARE DOUGH FOR CHEBUREKOV

It is not difficult to prepare the dough for chebureks. It is fresh, prepared from water and flour. To make the dough elastic and dense at the same time, use 350 milligrams of water and 1 pinch of salt per 1 kilogram of flour.
When kneading the dough, be sure to use hot water, but not just boiling water. Then the dough will have a pleasant consistency, and the pasties will be tender and crispy at the same time.
The dough must be kneaded for a long time and very carefully, applying physical effort. Its taste and appearance depend on this. We recommend sprinkling the dough with water from time to time when kneading. It is better to keep the finished ball in the cold under film for about 30 minutes.

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.

OIL SELECTION

For frying, we recommend using refined vegetable oil. You can fry pasties in cottonseed or corn oil. It is advisable to use high quality deodorized oil that is as free from impurities as possible. Chebureks are very tasty when fried in melted butter, which makes them even more aromatic and melts in your mouth.

SELECTION OF COOKWARE

For frying chebureks, heavy, deep dishes with a thick bottom are best suited. We recommend using a metal deep-frying basket, which will make the entire process of preparing pies easier.
Pay attention to cast iron saucepans and deep woks, in which it is convenient to fry pasties. Another simple option is an electric deep fryer, which makes cooking easy and quick.
Do not skimp on the oil; the pie should float in it.

A FEW MORE SUBTRACTS OF COOKING

The thickness of the rolled out pastry dough should be about 3 millimeters.
In order for the pasties to be smooth and beautiful, when forming, trim the edges with a knife. It is very convenient to do this with a round pizza cutter. It is important to pinch the edges of the pasties well so that the filling juice does not leak out.
There should be no cracks or holes in the raw pie, otherwise all the juice will leak out.
Chebureks need to be deep-fried. If the oil is not hot enough, they will turn out tasteless. And if the oil is extremely hot, too hot, then the pies will only be fried on the outside and will remain raw on the inside. The ideal temperature is 180-190 degrees. To test the temperature, drop a small piece of dough into the fryer. In well-heated oil, the dough will immediately float to the surface.
Before frying, we recommend shaking off the flour well from the cheburek, otherwise it will look burnt when finished.
In order for the pasties to fry evenly, it is best to fry them one at a time.
Place the finished pasties in a container on a thick napkin and cover with a lid. This way, the excess oil will be absorbed into the paper, and the pasties will remain soft.

TWO SAUCE FOR CHEBUREKAS

Ready-made pasties can be served with various sauces. They are eaten with their hands, dipped in sauce, which emphasizes the taste of this dish. We recommend trying chebureks with Katyk sauce. It is very simple to prepare - you need to mix full-fat kefir, salt, chopped parsley, basil and cilantro.
Another option for a suitable sauce is nut-garlic sauce. It is made from chopped walnuts, vegetable oil, chopped garlic, herbs and salt.
HOW TO COOK HOMEMADE CHEBUREKI: RECIPE

Ingredients:
Flour - 1 kg
Water - 500 ml
Salt - 1 tsp.
Minced lamb - 700 g
Onion - 1400 g
Meat broth - 200 g
Salt - 1 tsp.
Pepper - to taste
Greens - to taste
COOKING METHOD

Pour the flour into a mound, make a well in the center, pour in hot water, add a pinch of salt and knead well. Knead the dough until it cools down and sticks to your hands. Form a ball and put it in the refrigerator under film for an hour.
Let's start preparing the minced meat. Chop the onion very finely or grind it in a meat grinder using a large wire rack. Finely chop the greens. Combine chopped meat, onion, herbs, salt, pepper, broth and mix well. Let the minced meat rest for 30 minutes.
We form the dough into a sausage and cut it into circles, from which we roll out circles of medium diameter 2 millimeters thick.
Place the filling on the edge, fold the dough and pinch it well. Trim off excess edges.
Heat the deep fat and fry the pasties for 2 minutes.

Pasties with meat are a tasty and satisfying alternative to regular pies. This is a traditional dish of the Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, nowadays in cities they are sold on every corner, in my opinion, although it’s hard to call it chebureks. Therefore, we will cook them at home.

It won't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolchild can prepare them.

The main ingredients are dough and meat. In most cases, unleavened dough is used, but many prefer the custard counterpart. To add porosity, you can add baking powder, vodka or oil.

Real chebureks are prepared with meat; today, pork and beef are most often used, and in some cases, chicken. It all depends on your capabilities and preferences. Although they also make it with potatoes, mushrooms, cabbage, cheese and other fillings.

In the traditional recipe, the meat is finely chopped, but we, as you know, mainly use minced meat. We fry in vegetable oil, but traditionally, lamb fat (or other animal fat) is used.

Recipe for pasties with meat at home (step-by-step recipe with photos)

Chebureks are quite a fatty food, so they are not recommended for dinner. Over time, many options for their preparation have appeared, so there is plenty to choose from. In this article we will look at the most common and simple recipes.

Since the taste and juiciness of these pies depends on the dough, at the beginning we will give several recipes for preparing the dough.

Menu:

The taste of the pasties depends on the method of preparing the dough. Let's consider the classic version on the water. This recipe is one of the simplest, but the aroma of pasties will not be worse.

Ingredients:

• 1 kg of wheat flour.
• A pinch of table salt.
• 350 ml water.

Cooking method

According to this recipe, the dough is dense and elastic. To achieve the required consistency, you need to use hot water, but not boiling water. Thanks to this, the “pie” will turn out crispy and tender.

The dough must be kneaded thoroughly for a long time. Don't forget to spray it with water periodically. After a few minutes of kneading, form the dough into a ball, roll it with plastic or cling film, and then put it in the refrigerator for 30 minutes. After this, you can start preparing the filling.

2. Dough for chebureks with bubbles, like in cheburek

If you want to make light and airy chebureks, the same as those sold in chebureks, it is recommended to use the following method for preparing bubble dough.

Ingredients:

• 7 cups white flour.
• 500 ml boiled water.
• 6 tbsp melted butter.
• 1 tsp each of sugar and salt.

Step-by-step preparation

1. In a small plate, mix table salt and granulated sugar, then place them in a container with warm water.

2. Then send the butter there, which must first be melted. Mix well with a spoon.

3. Sift wheat flour into a deep bowl. Make a small hole in the middle and pour a small volume of the prepared liquid into it.

4. Start kneading the dough, gradually adding water.

5. To make kneading more convenient, place the dough on the table and continue kneading by hand. It is necessary to achieve a dense texture so that during frying the chebureki do not burst and do not release juice. Thanks to the butter content, they will turn out very tender and bubbly.

6. When the dough is dense and homogeneous, you need to form a ball out of it, wrap it in film, and then put it in the refrigerator for about one hour. In the meantime, you can start preparing the minced meat.

3. Choux pastry for pasties

Some people believe that making chebureks is a complicated process. However, there is a fairly simple recipe for kneading choux pastry, which makes a delicious dish. At the same time, you do not need to allocate a lot of time for cooking.

Ingredients:

• 300 ml mineral water.
• 600 g flour.
• 4 tbsp vegetable oil.
• 5 g granulated sugar.
• 5 g table salt.

Preparation

1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After this, water must be gradually added to the sifted flour. Knead the dough until it reaches a semi-liquid state. This is checked very simply, stick a regular spoon into the dough, it should slowly fall.

2. Now add boiling vegetable oil to the mixture and mix thoroughly.

3. Continue kneading until the dough becomes elastic. After this, put it in the refrigerator for half an hour.

4. How to cook chebureki with minced chicken

Crispy and delicious chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for preparing this dish. The taste of cheburek largely depends on the dough kneading and the frying process.

Ingredients:

• 600 g white flour.
• 1 chicken egg.
• 1 tsp table salt.
• 1 tsp granulated sugar.
• 1.5 glasses of water.
• 8 tbsp sunflower oil.
• 1 tsp vodka.
• 1 kg minced chicken.
• Black pepper to taste.
• 2 onions.

Step-by-step preparation

1. Prepare a deep bowl, break an egg into it, add vegetable oil, salt and granulated sugar, mix everything thoroughly. Then add the required amount of water, as well as vodka, thanks to which the pasties will turn out crispy.

2. Then you need to add flour to the mixture in small portions. Knead until the mixture becomes thick enough.

3. Continue kneading on the board. The dough should have a homogeneous and dense consistency. Then wrap it in film and put it in the refrigerator for half an hour.

4. In the meantime, we will prepare the filling for the pasties. First, peel the onion, wash it and cut it into small pieces.

5. In a separate plate, mix chopped onion and minced chicken. Add salt and stir the ingredients.

6. Roll out the dough using a rolling pin. The sheet thickness should not exceed 3 mm.

7. If you want to make small chebureks, then circles can be cut out using a glass, and if you want them to be larger, then use a saucer.

8. Place the prepared meat filling on the workpieces.

9. Carefully seal the edges and give future pasties a beautiful shape.

10. Fill a thick-walled frying pan 4 cm with sunflower oil. Warm it up well and lay out the pasties. Fry on each side for two minutes.

5. Recipe for chebureks with beef

Ingredients:

• 300 g minced beef.
• 1 chicken egg.
• 3 cups white flour.
• 250 ml water.
• 0.5 tsp salt.
• 1 onion.
• Pepper according to preference.

Step-by-step preparation

1. First, let's prepare the filling. The meat must be twisted in a meat grinder, the onion must be chopped using a blender. Salt the ingredients, mix and knead by hand.

2. Break an egg into a separate plate, add table salt and warm water. Stir the ingredients well until the salt and egg are completely dissolved in the liquid.

3. Add 2.5 cups of sifted wheat flour to the mixture.

4. Knead the dough for several minutes, it should be elastic. If necessary, you can add a little more flour.

5. The kneaded dough should be divided into 6 portions. Each part needs to be rolled out and roughly divided into two halves. Place the minced meat on one, at a distance of 2 cm from the edge, as shown in the image.

6. Cover the filling with the second half of the rolled out layer, and press the edges with a fork.

7. Heat vegetable oil in a frying pan and fry the pasties for two minutes on each side.

Chebureks are ready to eat. Serve them while they are hot.

6. Pasties with meat, very good crispy dough

If you want to make crispy chebureki, then use the following recipe. You can use absolutely any minced meat, but experts recommend beef.

Ingredients:

• 750 g wheat flour.
• 400 g minced meat.
• 200 ml broth.
• 250 ml cold water.
• 1 tsp salt.
• 500 ml vegetable oil.

Preparation

If you add a little sugar to the dough, the pasties will turn out more rosy. But you need to know when to stop, as a large amount of sugar can cause the dough to burn and the minced meat to remain raw.

1. A small amount of flour must be sifted into a deep bowl and filled with water. After this, add salt, stir and gradually add the rest of the flour. After kneading, the mass should be thick, set it aside for half an hour.

2. To prepare the filling, mix the minced meat, spices and salt. In this recipe, the filling should be liquid, so you need to add broth to it.

3. The rested dough needs to be rolled out and divided into equal parts. Fold in the filling, press the edges with a fork, and trim off excess dough if necessary.

4. Place the frying pan on the stove and pour vegetable oil into it. If you want to get crispy chebureks, then the oil must be well heated. Fry on each side until golden brown. Turn the chebureks over carefully, otherwise you may damage the dough.

7. Video recipe for chebureks with kefir

You can use another interesting way to prepare pasties. In this case, we will add kefir to the dough. Watch a video clip of the cooking process.

Thanks to the above recipes, you can quickly prepare delicious recipes; do not be afraid of the process itself, as it is absolutely uncomplicated.

Bon appetit!

Crispy deep-fried products with a fragrant and juicy filling are best enjoyed freshly prepared. The recipe for chebureks with meat at home is not complicated, and the amazing taste of the dish will not leave household members indifferent. Below are a variety of baking options.

There are many cooking options floating around the internet, but the classic one remains the most delicious and proven.

Ingredients:

• flour – 970 g;
• salt – 2 teaspoons;
• warm water – 0.5 liters;
• fat – 50 g.

Filling:

• onion – 340 g;
• minced meat – 670 g lamb (beef);
• greenery;
• salt – 1 teaspoon.

Preparation:

1. Pour flour into a container and add half the amount of water. Stir.
2. Pour the rest of the liquid into the pan and add salt.
3. Put in fat.
4. Wait until it boils.
5. Prepare a mixer.
6. Pour the boiling liquid into the flour, beat.
7. Stir until the mixture cools slightly.
8. Then knead with your hands.
9. Place in a bag.
10. Place in the refrigerator.
11. To prepare the filling: chop the peeled onion. You can use a meat grinder, blender or grater.
12. Chop the greens.
13. Place minced meat, salt, herbs and spices in a bowl. Knead and roll out the dough.
14. Cut out circles in a convenient shape.
15. Place the filling on one side and cover the other.
16. Pinch the edges, you can use a fork.
17. Take out a frying pan, add oil, heat it up.
18. Place the chebureki. Fry for a couple of minutes.
19. Place on a paper towel to help remove grease.
20. Transfer to a plate. Cover to keep warm while preparing the next batch.

Cooking recipe, as in cheburechka

Feel the taste of childhood by preparing a fragrant pie filled with delicious juicy filling with a crispy, thin dough.

Ingredients:

• flour – 450 g;
• water – 150 ml per dough;
• salt;
• water – 125 ml for minced meat;
• minced meat – 320 g;
• salt - half a teaspoon;
• Sunflower oil – 2 tbsp. spoons;
• parsley – 30 g for minced meat;
• onion – 160 g for minced meat;
• white pepper for minced meat.

Preparation:

1. Salt the flour.
2. Make a hole in the center. Pour water for dough.
3. Pour in sunflower oil.
4. Knead until you get a dense mass.
5. Wrap it in a bag.
6. Place in the refrigerator.
7. Grind the onions. You can use a grater or blender.
8. Mix with minced meat.
9. Chop the greens. Add to the minced meat along with salt and pepper.
10. Mix. Beat the resulting mass.
11. Pour in the amount of water for the minced meat.
12. Mix. You will get a liquid mass.
13. Roll out thin dough with a rolling pin and cut out circles.
14. Place the minced meat in the center.
15. Close and secure the edges by pressing with a rolling pin.
16. Place in boiling oil. Fry.

Cheburek dough: options

This delicacy is popular regardless of the time of year. Delicious dough can be prepared in different ways.

On kefir

Thanks to this option, you will get a soft, flavorful cheburek.

Ingredients:

• egg – 1 pc.;
• kefir – 250 ml;
• salt;
• flour – 500 g.

Preparation:

1. Pour kefir into a container and add salt.
2. Pour in the egg. Mix.
3. Add flour in small portions while kneading the dough.
4. The result will be a mass that is neither hard nor soft.
5. Wrap in a bag, put in the refrigerator.
6. After half an hour you can start cooking.

Crispy dough on mineral water

This is an amazing pasty dough with bubbles. The envelopes with meat will simply fly off the plate.

Ingredients:

• water – 300 ml mineral cold;
• oil – 1 tbsp. spoon;
• flour – 520 g;
• sugar - half a teaspoon;
• table salt - half a teaspoon.

Preparation:

1. Pour water with gases into a large bowl and add salt.
2. Add sugar, stir until completely dissolved.
3. Add oil, stir.
4. Sift the flour.
5. While kneading, carefully pour it into the liquid.
6. If it sticks to the surface, add more flour than indicated in the recipe.
7. Leave in the refrigerator, wrapped in a bag, for an hour.

Custard with bubbles

Many people love this cooking option, because it doesn’t require a lot of ingredients or special effort for preparation. The cheburek will turn out soft and will remain so even after cooling.

Ingredients:

• flour – 670 g;
• salt – 1 teaspoon;
• water – 170 ml hot;
• sunflower oil – 30 ml;
• egg – 1 pc.

Preparation:

1. Mix boiling water with salt and oil. Add flour (75 g). Stir until the mixture is free of lumps.
2. Pour in the egg. Stir.
3. Pour the rest of the flour in a heap. Pour liquid into the center and stir.
4. After half an hour, knead again.
5. After half an hour you can cook.

Puff

A recipe that is common among the Crimean Tatars.

Ingredients:

• flour – 440 g;
• vegetable oil – 80 ml;
• water – 180 g;
• salt - half a teaspoon;
• yolk – 1 pc.

Preparation:

1. In a container, mix the yolk with salt.
2. Add water and oil, stir.
3. Pour flour through a sieve.
4. Stir.
5. Twist the ball. Wrap in a bag and put in the refrigerator.

Yeast

It is believed that cheburek cooked with yeast tastes best.

Ingredients:

• yeast – 1 teaspoon;
• flour – 780 g;
• salt;
• warm water – 320 ml;
• sunflower oil – 2 teaspoons;
• egg.

Preparation.

1. Pour warm water into a saucepan and add yeast. Mix.
2. Boil.
3. Add 100 g of flour. Mix.
4. Pour in the egg.
5. Add the rest of the flour and knead the dough.
6. Give an hour for the mixture to brew.

Chebureks with veal or lamb

To ensure that the dish turns out authentic and doesn’t ruin your mood, you don’t have to skimp on the butter. Cheburek should swim in it. To obtain a crispy and golden brown crust, place only in boiling oil. It is convenient to use a deep fryer for cooking. To remove excess oil that remains on the surface, place the items on a paper towel.

Ingredients:

• flour – 600 g;
• salt;
• water – 320 ml;
• black pepper for minced meat;
• egg;
• onion – 370 g for minced meat;
• olive oil – 1 tbsp. spoon;
• lamb or veal (you can use two types of meat) – 750 g;
• milk – 2 tbsp. spoons.

Preparation:

1. Boil water, add salt.
2. Pour in the oil.
3. Quickly add half a glass of flour, stirring, and brew the mixture.
4. Cool.
5. Pour in the egg, then the milk.
6. Knead.
7. Be sure to let it rest for half an hour.
8. For the filling, grind the meat and onion using a meat grinder.
9. Salt and add pepper. Stir.
10. Roll out the dough thinly. Cut out circles using a bowl or plate.
11. Place the minced meat in the center. Seal the edges.
12. Heat the oil. Place the cheburek. Fry.

Stuffed with chicken

The pies come out with a crispy crust and the most delicate juicy filling inside.

Ingredients:

• salt – 1 teaspoon;
• water – 240 ml;
• wheat flour – 4 tbsp. spoons;
• sugar – 1 teaspoon;
• egg – 1 pc.

Filling:

• salt – 1 teaspoon;
• chicken fillet – 750 g;
• champignons – 470 g;
• dried ground garlic – 1 teaspoon;
• green onion – 30 g;
• ground pepper - half a teaspoon.

Preparation:

1. Mix all products intended for the dough.
2. Knead and roll into a ball.
3. Let it rest for half an hour.
4. Chop the onion and simmer.
5. Chop the mushrooms and add to the onion. Add some salt.
6. Fry.
7. Grind the fillet using a meat grinder and mix with the roast.
8. Combine chopped onion with meat, add salt and spices. Mix.
9. Roll out the dough, cut out circles.
10. Place the filling, closing the edges.
11. Transfer to hot oil. Fry on both sides.

With beef and pork

The delicious filling combined with the thinnest dough will give you true pleasure.

Ingredients:

• onion – 50 g;
• water – 150 ml for minced meat;
• water – 120 ml;
• flour – 150 g;
• greens – 100 g;
• vegetable oil – 130 ml for dough;
• frying oil – 1000 ml;
• minced pork and beef – 320 g;
• salt.

Preparation:

1. Mix the water for the dough with oil, add salt, and heat.
2. Combine with flour, knead the dough.
3. Allow time to stand for two hours.
4. Add chopped greens to the minced meat and add salt.
5. Pour in the amount of water indicated for minced meat.
6. Mix. The presence of water will give the desired juice to the filling.
7. Roll out the dough, cut out circles. Place meat filling.
8. Fasten the edges by pressing with a rolling pin, cut with a curly knife.
9. Heat the oil.
10. Transfer the preparations into oil.
11. Fry.
12. Take it out and place it on a napkin. After a couple of minutes, transfer to a dish.

Crimean chebureks with meat

Minimal financial and time costs, and the result is an excellent effect.

Ingredients:

• vegetable oil – half a teaspoon;
• flour – 520 g;
• salt;
• water – 240 ml.

Filling:

• parsley – 20 g;
• minced meat – 290 g;
• ground pepper;
• onion – 160 g;
• salt;
• meat broth or water - 5 tbsp. spoons

Preparation:

1. Pour oil into flour and add salt.
2. Rub with your hands.
3. Pour in water, knead flour.
4. Close it in a bag. Leave for half an hour.
5. Grind the onion using a blender.
6. Mix with minced meat.
7. Chop the parsley, add along with salt and pepper to the minced meat, mix.
8. To make the semi-finished product more tender and homogeneous, beat it.
9. Pour in the broth; if there is none, add water.
10. Stir.
11. Roll out the dough thinly, cut out circles using any available materials: plate, lid, etc.
12. Place the filling. Pinch the edges.
13. Heat the oil.
14. Fry the cheburek on both sides until golden brown.

It’s delicious to make chebureki with cheese; to do this, add grated cheese to the filling in any recipe you like.

How to sculpt and fry?

Can be prepared in various ways:

1. Cut a piece of dough, roll it into a ball, roll it out with a rolling pin. This will make the base for one serving.
2. You can immediately roll out the entire mass and cut out the blanks with a bowl or plate.

In the second option, you will need to dust the surface with flour more often, this will make the mass more rigid, but the pasties themselves will be the same in size.

Place the filling on the first half, and cover the second half on top. The usual chebureks have a jagged edge. To do this, you can use a special device or a regular fork, pinching the dough with it.

To fry the products, you need to pour a lot of oil into the pan. Be sure to heat it up. Place the pieces with meat and fry. Then transfer them to a paper towel. When excess oil is absorbed, transfer to a plate and serve.