Fast food has been criticized by many articles and scientific publications. However, the number of fast food visitors is not decreasing, and various harmful delicacies do not linger on store shelves for long. To pamper your family with delicious pasties, you don’t have to go to the market; you can easily make them yourself. Prepared according to a good recipe, they will not only become tastier, but even healthier than ready-made options.

How to make pasties at home, recipes delicious filling and crispy dough are presented in our article. In addition to the usual minced meat, you can also use quite original filling options that guests and family will definitely like. Using our tips, it’s easy to surprise your loved ones with an unusual taste.

There are many successful recipes for airy, crispy frying dough. The yeast version is not very suitable here, because one of the features of chebureks with meat will be a thin layer of dough. The base is kefir, vodka or plain water. Various versions of the appropriate test are presented below.

Choux pastry for chebureks

This option is most often used. Everything you need is always on hand in any kitchen, and the addition of alcohol makes the dough crispy and also incredibly elastic. How to prepare dough for chebureks using the “choux” method is described below.

Required ingredients:

• half a liter of water;
• sunflower oil - 3 tbsp;
• vodka - 2 tbsp;
• flour - 6 glasses;
• salt - 1 tsp.

How to cook:

1. Boil water, add salt and oil.
2. Pour flour into boiling water in a thin stream, stirring constantly so that there are no lumps.
3. Add vodka.
4. Cool slightly to a comfortable temperature, and then knead on the table.
5. Leave to “stand” for at least half an hour, after which the dough is ready to use.

The dough prepared according to this recipe turns out incredibly crispy, and the taste is reminiscent of the “classic” recipe for chebureks as in cheburek. By the way, sugar is not indicated in the recipe, but many housewives add it solely to give ready-made pies golden color, because during frying it crystallizes and “colors” the dough more evenly. For comparison, you can try preparing the dough in different ways.

Dough for chebureks with kefir

Fermented milk products are also used as the main ingredient. Kefir or whey are ideal. Pasties made with kefir turn out fluffier and juicier than those made with regular water. Serum also great option For such a dish, you just need to cool it sufficiently first, so the dough will turn out more elastic, and therefore more manageable.

Required ingredients:

• kefir - 0.5 l;
• one egg;
• flour - 1 kg;
• salt - 1 tsp.

How to cook:

1. Salt the kefir and egg and mix well.
2. Sift flour, knead elastic dough.
3. Leave to “rest” for about half an hour.

You can form pasties not only in the usual semicircle. There are options when round cakes are made from two circles, with the edges pinched using the technology described above. You can also purchase a ready-made mold for pasties, but those made by yourself look much more attractive.

Cheburek dough with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the dough for frying, then it becomes crispy and airy. Alcohol replaces baking powder or soda without “raising” the dough too much, so it rolls out perfectly even in a thin layer. The following recipe is perfect for creating a crispy base with a very interesting structure.

Required ingredients:

• water (very cold) - 150 ml;
• vodka - 1 tsp;
• flour - 0.5 kg;
• butter - 80 g;
• salt - 1 tsp.

How to cook:

1. Mix flour with salt.
2. Pour in water and quickly knead into a thin dough.
3. Add melted butter and vodka.
4. Finally knead the dough.
5. Leave for about half an hour, after which it is considered ready.

The dough for chebureks, as in chebureks, is obtained by adding mineral water instead of ordinary water. While the dough is settling, you can start preparing the filling. The best place for “rest” there will be a cool window sill, although some housewives put the dough in the refrigerator. Heat is only needed to raise yeast dough, so it would be inappropriate here.

Delicious filling for chebureks

When the dough has already settled, it’s time to start filling. Traditionally, cheburek recipes involve the use of minced meat. At the same time, they can be prepared with other fillings, as well as come up with your own variations. To make chebureks like in cheburek, you must also take into account the basic secrets of successful preparation. Some important nuances are described further in our article.

Secrets of delicious filling:

• You can use ready-made minced meat, but it is better to make a suitable version yourself, using lean pork and beef in equal proportions.
• Particular attention should be paid to preparing the onions. To do this, do not twist it together with the meat. The best option is to grind it separately before preparing the minced meat.
• Before use, the onion pulp must be salted and then left for 10–15 minutes for the juice to appear. Add onions to the minced meat last. This is the only way the filling will turn out juicy and aromatic.
• The consistency of the filling should be slightly viscous, but not liquid. To obtain the necessary structure, you can slightly dilute the minced pasties with water and also add vegetable oil.
• To add a piquant taste, you can also add finely chopped onion in addition to the one you already have.
• Spices for the filling are selected individually, usually salt and black pepper, but you can use any you wish.
• If desired, you can put a small piece inside each cheburek. butter, so it will be juicier.

It is necessary to fry the chebureki in a large amount of oil, but if you plan to cook a large portion, it is better to take care of timely oil changes to eliminate harmful components. After frying, be sure to let the oil drain, otherwise the dish will be too high in calories and fatty.

Recipe for pasties with meat at home

Having understood in detail the preparation of the dough and filling, you can begin the main process - forming the pies. You can make chebureks with the whole family, which is just a great idea for spending time together. The remainder of a large portion can simply be frozen in the refrigerator and fried later. Before doing this, you can simply leave them until defrosted, or you can lightly sprinkle them with water and fry them frozen. In this case, it is necessary to control the degree of readiness of the filling if we are talking about minced meat.

If the recipe used ready filling, the main thing will be to fry the dough well.

How to cook pasties:

1. You will need: a saucer, a rolling pin, some flour, a knife and a fork.
2. Roll out the dough into as thin a layer as possible. It is better to cut off a little bit from the main mass rather than use the whole piece at once.
3. Place the inverted saucer on the dough and cut off a piece for one cheburek along its borders. It is very convenient to use the lid of a small saucepan for these purposes.
4. Spread the filling over one half of the circle, leaving enough space around the edges.
5. Cover the filling with the other half of the dough and seal the edges.
6. Using a fork, carefully secure the edge, forming characteristic grooves, as in the photo.
7. Slam the cheburek on top a little so that it turns out flat - this way the minced meat is guaranteed to be completely fried.
8. On vegetable oil Fry the pasties on both sides until golden brown.
9. Before serving, it is advisable to allow excess oil to drain.

It is better to fry in a frying pan with high walls or use a pan with a thick bottom. You need to pour a lot of oil so that they are fried on all sides. It is best served hot, but it is also a wonderful dish served cold.

Making original homemade chebureks

Even though it's traditional meat dish, you can use other ingredients for filling. Delicious crispy dough for chebureks goes well with mushrooms, cheese, cabbage and potatoes. You can use your own version of the filling, and some interesting ideas for this purpose are given below.

Recipe for chebureks with cheese

Adding this ingredient will give any dish additional taste and texture, because the cheese melts easily and “holds” the other components together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required ingredients:

• dough for chebureks using water, kefir or any other recipe;
• hard cheese;
• ham (you can take boiled sausage);
• greens (any to taste);
• spices and garlic.

How to cook:

1. Grate the cheese, cut the sausage or ham into pieces, finely chop the greens.
2. Roll out the dough and make blanks.
3. For the filling, mix together cheese, sausage, herbs, spices and chopped garlic.
4. Form pasties and fry in oil.

A characteristic feature of chebureks will also be the presence of juice inside, so you need to eat them very carefully so as not to stain your clothes.

Recipe with mushrooms

The option with forest mushrooms. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. Dried mushrooms Before cooking, it is necessary to add water and leave until it swells, and fresh ones should be cleaned and washed. You can add pickled and salted mushrooms, as well as “homemade” oyster mushrooms and champignons, pre-marinated in soy sauce.

Required ingredients:

• dough for chebureks;
• mushrooms - 0.5 kg;
• onions - 2-3 pcs.;
• cream or sour cream - 200 gr;
• two eggs;
• butter and vegetable oil;
• greens (any to taste);
• spices.

How to cook:

1. Finely chop the onion and fry in butter.
2. Boil the mushrooms, cut into strips and add with onions.
3. After the onions are ready, add sour cream (cream) and simmer under a closed lid.
4. Add spices and salt to the eggs, beat and add to the pan.
5. Cool the finished filling and use it to make pasties.

An excellent option for serving along with sour cream or cream sauce.

Recipe with fish filling

A rather interesting option is obtained using fish filling. To do this, you can use ready-made minced meat or fish fillet fried with vegetables. The original and simple option is to use canned sardine, to which add an egg or sour cream so that the mixture is not so thick.

You can also use river fish, you just need to make sure there are no seeds. It will be very easy to surprise guests with such pasties, especially if you serve them to the table without first informing them about the composition.

Recipe with mashed potatoes

In addition to the usual option mashed potatoes with herbs, you can also use a slightly modified filling.

What can you add to mashed potatoes:

• Fried onions and carrots.
• Grated cheese.
• Minced meat or finely chopped sausage.
• Beaten egg and spices.

The filling must be kept in a sufficiently viscous consistency so that it can be comfortably distributed over the dough.

It will be quite different from the usual pies thin dough for pasties with vodka. This guarantees a crispy crust and exceptional preservation. juicy filling. For kulebyaki lovers, this will be a pleasant surprise, because this option tastes just as good.

Required ingredients:

• dough for chebureks;
• a small head of cabbage;
• onions - 2-3 pcs.;
• medium carrots - 2 pcs.;
• a little tomato paste;
• vegetable oil;
• spices.

How to cook:

1. Chop the cabbage, grate the carrots, finely chop the onion.
2. Fry vegetables in vegetable oil.
3. Add tomato paste, diluted with water.
4. Leave to simmer covered until done.
5. Add salt and spices.
6. Let the filling cool slightly before cooking.

You can form pasties in other ways, for example, by slightly bending the edges to the shape of the petals. By turning on your imagination and using available tools, you can get really interesting options and even create your own unique composition.

Chebureks at home are an excellent option for a quick and satisfying dish.

Using various recipes and experimenting with ingredients, you can prepare this wonderful pastry. Delicious dough for chebureks is prepared very quickly and with a minimum amount of ingredients, and for the filling you can use not only the usual version with minced meat. Using the simple recipes collected in our article, you can always pamper your family. Instructions on how to cook chebureki, variations on the theme of a variety of fillings and dough will help you with this.

For cooking delicious dough For pasties, it is best to use the custard method. To do this, add salt and oil to boiling water, then flour and mix everything quickly. Other ingredients are added to the cooled mass, for example, chicken eggs. The dough turns out tender and easy to roll out.

The five most commonly used ingredients in pasty dough recipes:

Crispy cheburek dough? There is a solution!

Adding a small amount of vodka to the cheburek dough recipe will turn it into a crispy and tender base for baking. Vodka, reacting with boiling oil, creates that very crispy crust for which this dish is so loved. And nothing prevents you from making this dough for chebureks as choux. If you need to prepare it for future use, it is advisable to store it in the refrigerator for no longer than two days.

Where else can you use dough for pasties?

If you run out of minced meat, and there is excess pastry dough left, you can make small flat cakes from it and fry it in oil without filling. Or quickly make a delicious cheese filling with tomatoes. You may like it so much that you will forget the classic pasties. The dough recipe can be anything. You can make the cakes to fit the pan, but do not make them too thick.

Adviсe :

• Instead of vodka, you can add alcohol diluted with water in a 1:1 ratio to the dough
• pasties are delicious when hot, so fry them in the number of servings so that you can eat them right away
• Make sure that no water gets into the frying oil, otherwise it will start to crackle and splash.

If you want to make tasty and simple dough for chebureks, recipes from 1000.menu will help.

Chebureks today can be found on the menu of eateries in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather Crimean Tatar. You can get acquainted with real chebureks only in Crimea, where it is prepared in the best traditions by representatives of the Crimean Tatar people. And they are happy to share the secrets of its preparation. Although if you ask several chefs the question of how to make dough for pasties, you are unlikely to get a definite answer. Like many National dishes, it has stood the test of time and its own “evolution of the species.” As a result, now we have the opportunity to choose our own version of the dough for chebureks. And please your relatives with delicious variations on the theme of the dough.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Chebureks from choux pastry They turn out very soft even after cooling. Choux or, as it is also called, dough for chebureks in boiling water, is prepared very simply and quickly.

You will need:

• flour - 640 g,
• water - 160 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Boil water until it boils, add oil and salt. Immediately pour half a cup of flour into boiling water and stir thoroughly until the lumps disappear. Leave the mixture to cool.
2. Add the egg to the resulting mass and mix.
3. Make a mound of flour on the table, add the custard mixture into the middle, knead into a smooth, tight dough.
4. Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start making pasties.

Dough for chebureks with milk

How to cook delicious dough for chebureks with milk? As simple and quick as custard. The use of milk in the recipe for cheburek dough allows you to create a soft and plastic mass, from which it is then very easy to sculpt them. What kind of dough rolls out perfectly and makes the chebureks soft and flaky?

You will need:

• flour - 450 g,
• milk (low-fat) - 250 ml,
• vodka - 75 ml,
• salt - 1/2 teaspoon.

Cooking method

1. Heat the milk and mix it with salt.
2. Pour the flour onto a cutting surface, make a well and pour into the milk and salt.
3. Stir the mixture lightly, gradually adding vodka until the dough thickens.
4. The consistency of the dough should be moderately stiff. If the dough is too hard, press it down with wet hands. If, on the contrary, it is liquid, add more flour.
5. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
6. The dough is ready!

Dough for chebureks with vodka

By following this recipe, you will learn how to prepare delicious pasties and how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on the pasties during frying.

You will need:

• flour - 640 g,
• vodka - 30 ml,
• water - 350 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Pour water into a saucepan, add vegetable oil, salt and put on fire.
2. Sift 1 cup of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
3. When the flour has completely dispersed, remove the mixture from the heat and cool. Add the remaining flour and knead the dough.
4. Add an egg to the loose, unkneaded mass and begin to gradually (in several additions) pour in vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
5. Wrap the dough in film and leave it in the room for an hour. After this, punch down the dough and put it in the refrigerator again. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.

The correct dough for chebureks with kefir

This one is simple and quick recipe will allow you to properly obtain soft and delicious pasties. And preparing them is not at all difficult. What do you need for chebureks?

You will need:

• kefir - 250 ml,
• flour - 500 g,
• egg - 1 pc.,
• salt - to taste.

Cooking method

1. Add egg and salt to kefir, beat with a fork or whisk. Gradually add the sifted flour and stir all the time.
2. When the dough becomes thick enough, place it on the table and knead. The dough should be moderately stiff (neither hard nor soft).
3. Leave the dough for 20 minutes and you can start making pasties.

We hope our tips will help you decide how to prepare dough for pasties without any problems. And how to make this dish perfect!

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 crust.

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. 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, let's stock up 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 chopped 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. Finished goods Place on paper towels 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 juicy meat filling. A traditional dish of the peoples of the Caucasus, no doubt, you will also like it.

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. Chebureks are no less tasty with cheese filling. 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. Learn how to make these pies with your own hands based on Caucasian cuisine- not difficult at all. 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 each lump into a round thin 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. 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 knead the dough intensively 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, step by step recipe with photographs 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 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!

What could be tastier than juicy crispy chebureki on bubbly dough from the popular cheburek? Only homemade snacks prepared by loving, caring hands. To make the treat truly tasty, you need to properly prepare the pasty dough with bubbles.

By classic recipe The dough is prepared in water. Therefore, it turns out to be budgetary and accessible to everyone. In addition to water (1 tbsp.), you need to take: 280 g of flour, 20 ml of any vegetable oil, a teaspoon of salt. The following describes how to prepare dough for pasties using water.

1. A lukewarm liquid is poured into a deep container. Wheat flour is poured into it in small portions. It is better to sift the latter a couple of times in advance.
2. Add salt and oil to the bowl.
3. The ingredients are thoroughly mixed with a spoon or spatula until a viscous homogeneous mass is obtained.
4. Next, the mixture is laid out on the surface with a thin layer of flour.
5. The dough must be kneaded well with your hands so that it practically stops sticking to your fingers.
6. When the mass becomes elastic enough, it can be transferred to a bag and refrigerated for half an hour.

All that remains is to wait for the time and start frying the delicious pasties.

Kefir recipe

If you have kefir in the house, then you can make pasties using it. This recipe is also simple and understandable even for novice cooks. It includes following products: 1 tbsp. low-fat kefir and water, 60 ml odorless sunflower oil, egg, 4 tbsp. premium flour, a pinch of salt and sugar.

1. Water is poured into the pan, salt, sugar and butter are added there.
2. The container is placed on the fire and its contents are brought to a boil.
3. Pour a little less than half a glass of flour into the liquid in minimal portions. The mass is thoroughly stirred and cooled.
4. When the mixture reaches room temperature, you can beat an egg into it and pour in kefir.
5. After thoroughly mixing, the remaining flour is added to the dough. It should be very elastic.

The choux pastry for pasties made with kefir is covered with a clean towel and left while the filling is prepared.

Choux pastry for chebureks

Crispy choux pastry Chebureks do not include eggs.

It goes with not only meat, but also, for example, potato filling. In addition to 350 ml of water, use: 2 tbsp. odorless oil (vegetable), 650 g high-quality flour, a pinch of salt.

1. Salted water is brought to a boil. Immediately after the first bubbles appear, oil is poured into it.
2. A heaping glass of flour is poured into the boiling liquid, the mass is quickly mixed, and the fire is turned off. The future dough should cool to the point where you can touch it with your hand without pain.
3. Next, you can add the remaining flour and knead into a stiff mass that will not stick to your fingers.
4. The dough is rolled into a ball, wrapped in film and put in the refrigerator. You can leave it there all night.

If you don’t have that much time, you can start forming the pasties within an hour. In any case, the dish will turn out crispy.

Cooking in mineral water with bubbles

For this test you can use any mineral water. The main thing is that it is highly carbonated. A salty drink will also work. Except mineral water(350 ml), will be used: 4 tbsp. wheat flour, a pinch of salt and sugar, 3 tbsp. olive oil.

1. In a large bowl, salt and sugar are poured with mineral water with bubbles. There is no need to pre-release gases from the drink. Crystals of salt and sugar should completely dissolve in water.
2. The flour is carefully sifted into the same container in small portions. This will make the dough more airy.
3. When the mass becomes similar in consistency to homemade sour cream, you can pour oil into it.
4. Next, the remaining flour is added, and the dough is kneaded by hand until maximum elasticity.

After 45 minutes, you can prepare delicious pasties from the resulting mass.

Puff pastry

Chebureks made from puff pastry are especially good with minced chicken. For juiciness, a small amount of fatty kefir is added to the filling. And for the dough we use: 3-4 cups of good wheat flour, 1 tbsp. boiling water and a pinch of salt.

1. Salt dissolves completely in boiling water.
2. Next, pour ¼ of the total flour into the mixture.
3. All that remains is to gradually add the remaining flour to the warm dough, sifting each individual portion.
4. A very thick dense mass is kneaded, which needs to be left at room temperature for a short time. During this time, the dough will rest and cool completely.

The finished mass rolls out perfectly to a minimum thickness and does not tear. The result is the most delicate crispy pasties. The dough will taste similar to the usual puff pastry.

Egg dough recipe

For this recipe, ingredients are measured using eggshells. To do this, a hole is made at the top of the egg (for example, with a knife), and liquid is released through it into the bowl. The resulting empty container is convenient for measuring the amount of food. For the egg dough you will use: 7-8 shells of clean drinking water and 1 of any vegetable oil (it is better to take olive oil), 4 eggs, flour, as much as the dough will take, 120 ml of vodka, a pinch of salt.

1. Water is mixed with vegetable oil and salted to taste. The spice grains should be completely dissolved in the liquid.
2. Break all the eggs into the water and lightly beat the mixture with a fork until smooth.
3. Next, vegetable oil and vodka are added to the liquid.
4. All that's left is to work with the flour. It is poured into the future dough in small portions after sifting. There should be enough flour so that the dough is not too sticky, but not too tight.
5. When the mass thickens enough, it is better to transfer it to the table and continue kneading with your hands.
6. The resulting cheburek dough is refrigerated for 2.5 hours. It is first wrapped in cling film or a clean towel.

When making chebureks, it is convenient to moisten your fingers with vegetable oil so as not to use additional flour.

Dough with vodka - like in cheburechnaya

Dough for chebureks with vodka comes in various variations. The recipe described below is most often used in large cheburechkas. But every housewife, if desired, can slightly change it, remaking it for herself. For this recipe you need the following products: egg, glass of boiled water, 1 tbsp. alcoholic drink, 2 tbsp. oil (vegetable), 430 g flour, pinch of salt.

1. Lightly beat the egg with a fork and add salt to taste. A mixer should not be used.
2. Boiled water, vegetable oil and vodka are added to the salted egg mass.
3. After thorough mixing, you can begin to gradually add flour into the liquid. It is best to do this in minimal portions.
4. Knead a plastic, smooth dough with your hands, cover it with a clean towel and leave to rest for 12-15 minutes.