Fast food has been criticized by many articles and scientific publications. Nevertheless, there are not fewer fast food visitors, and various harmful goodies linger on store shelves for a short time. To pamper your home with delicious chebureks, it is not necessary to go to the market, you can safely make them yourself. Cooked according to a good recipe, they will not only become tastier, but even more useful than ready-made options.

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

There are many successful recipes for airy crispy dough for frying. The yeast version is not very suitable here, because one of the features of pasties with meat will be a thin layer of dough. Kefir, vodka or ordinary water is taken as the basis. Various versions of a suitable test are presented below.

Choux pastry for chebureks

This is the most commonly used option. Everything you need is always at hand in any kitchen, and the addition of alcohol makes the dough crispy, as well as incredibly elastic. How to cook dough for chebureks in a "custard" way is described below.

Required Ingredients:

• half a liter of water;
• sunflower oil - 3 tablespoons;
• vodka - 2 tablespoons;
• 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, constantly stirring 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 to be incredibly crispy, and tastes like a “classic” recipe for chebureks like in cheburek. By the way, sugar is not indicated in the recipe, but many housewives add it solely to give ready pies golden color, because when frying it crystallizes and “colors” the dough more evenly. For comparison, you can try to prepare the dough in different ways.

Dough for chebureks on kefir

Dairy products are also used as the main ingredient. Ideal for kefir or whey. Pasties on kefir are more magnificent and juicier than on ordinary water. Serum also great option for such a dish, it is only necessary to pre-cool it sufficiently, so the dough will turn out to be more elastic, and therefore more obedient.

Required Ingredients:

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

How to cook:

1. Salt kefir with egg, 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 pinched edges according to the technology described above. You can also purchase a ready-made form for chebureks, but those made with your own hands look much more attractive.

Dough for chebureks with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the frying dough, then it becomes crispy and airy. Alcohol replaces the baking powder or soda, without "raising" the dough too much, so it rolls out perfectly even in a thin layer. The recipe below 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, quickly knead 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 pasties, as in pasties, is obtained by adding mineral water instead of ordinary water. While the dough is resting, you can start preparing the filling. The best place for "rest" there will be a non-hot window sill, although some housewives put the dough in the refrigerator. Heat is needed only for lifting yeast dough, so it would be inappropriate here.

Delicious stuffing for chebureks

When the dough is already settling, it's time to start filling. Traditionally, cheburek recipes involve the use of minced meat. However, they can be cooked with other fillings, as well as come up with your own options. To make pasties like in pasties, you must also take into account the basic secrets of successful cooking. Some important nuances are described further in our article.

Secrets of delicious filling:

• Minced meat can be used ready-made, but it is better to make a suitable option yourself, using low-fat tenderloin of pork and beef in equal proportions.
• Particular attention should be paid to the preparation of the onion. To do this, do not twist it along with the meat. The best option is to grind separately before cooking minced meat.
• Onion gruel must be salted before use, and then left for 10-15 minutes so that juice appears. Adding onions to minced meat is necessary at the very least. Only in this way the filling will turn out juicy and fragrant.
• The consistency of the filling should be slightly viscous, but not runny. To get the necessary structure, you can slightly dilute the minced meat for chebureks with water, and also add vegetable oil.
• For a spicy taste, you can also add a finely chopped onion in addition to the one that is already there.
• Spices for the filling are selected individually, usually it is salt, 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 chebureks in a large amount of oil, but if you plan to cook a large portion, it is better to take care of the timely oil change in order to exclude harmful components. After frying, be sure to let the oil drain, otherwise the dish will be too high-calorie and fatty.

Recipe for pasties with meat at home

Having dealt with the preparation of dough and filling in detail, you can proceed to the main process - the formation of pies. You can make pasties with the whole family, which is just a great idea for spending time together. The rest of a large portion can simply be frozen in the refrigerator and fried later. Before that, you can simply leave them until defrosted, or you can lightly sprinkle with water and fry frozen. At the same time, it is necessary to control the degree of readiness of the filling, if we are talking about minced meat.

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

How to cook pasties:

1. You will need: saucer, rolling pin, some flour, knife and fork.
2. Roll out the dough as thinly as possible. It is better to cut off a little bit from the main mass than to use the whole piece at once.
3. Attach an inverted saucer to the dough and cut off a blank 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 on 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 fasten the edge, forming characteristic grooves, as in the photo.
7. Slap the cheburek a little on top to make it flat - this way the minced meat is guaranteed to be completely fried.
8. On vegetable oil Fry 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 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 great dish when cold.

Cooking original homemade chebureks

Although it is traditional meat dish, can be used for stuffing and other ingredients. 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 are given below.

Recipe for chebureks with cheese

The addition of this ingredient will give any dish an extra taste and texture, because the cheese melts easily and “fastens” the rest of the ingredients together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required Ingredients:

• dough for chebureks on water, kefir or according to 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 the 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 they must be eaten very carefully so as not to stain clothes.

Recipe with mushrooms

Excellent taste different option with forest mushrooms. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. dried mushrooms it is necessary to fill it with water before cooking and leave it to swell, and clean and wash fresh ones. You can add pickled and salted mushrooms, as well as "homemade" oyster mushrooms and champignons, previously marinated in soy sauce.

Required Ingredients:

• pastry dough;
• 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 to the onion.
3. After the onion is 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 to make chebureks.

A great option for serving with sour cream or cream sauce.

Recipe with fish stuffing

A rather interesting variant is obtained using fish stuffing. 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, in which to 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 bones. It will be very easy to surprise guests with such pasties, especially if you serve them to the table without first informing about the composition.

Recipe with mashed potatoes

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

What can be added 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.

The difference from the usual pies will be quite thin dough on pasties with vodka. This guarantees a crispy crust and an unusually long shelf life. juicy stuffing. For lovers of kulebyaki, this will be a pleasant surprise, because this option tastes just as good.

Required Ingredients:

• pastry dough;
• a small head of cabbage;
• onions - 2-3 pcs.;
• medium carrot - 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. Before cooking, the filling must be slightly cooled.

Pasties can also be formed in other ways, for example, by slightly bending the edges in the shape of the petals. By turning on your imagination and using improvised means, you can get really interesting options and even create your own unique composition.

Chebureks at home are a great option for a quick and satisfying meal.

Using various recipes and experimenting with ingredients, you can cook this wonderful muffin. 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 pasties, 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, salt and oil are added to boiling water, then flour and everything is quickly mixed. Other ingredients are introduced into the chilled mass, for example, chicken eggs. The dough is soft and easy to roll out.

The five most commonly used ingredients in cheburek dough recipes are:

Crispy cheburek dough? There is a solution!

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

Where else can you use pastry dough?

If the minced meat is over, and the pastry dough is left in excess, you can stick small flat cakes out of it and fry in oil without filling. Or quickly build a very tasty cheese filling with tomatoes. She may like it so much that the classic pasties will be forgotten. The test recipe can be anything. You can stick cakes to the size of the pan, but do not make them too thick.

Adviсe :

• instead of vodka, alcohol diluted with water in a ratio of 1: 1 can be added to the dough
• chebureks are delicious when hot, so fry them by 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 begin to crack and splash

If you want to cook a delicious and simple dough for chebureks - recipes from 1000.menu will help.

Chebureks today can be found on the menu of snack bars in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather, a Crimean Tatar one. You can get acquainted with real chebureks only in the Crimea, where representatives of the Crimean Tatar people cook it in the best traditions. 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 chebureks, you are unlikely to get a definite answer. Like many National dishes, it has stood the test of time and its own "species evolution". As a result, now we have the opportunity to choose our version of the test for chebureks. And please your relatives with delicious variations on the theme of the test.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. pasties from choux pastry They are very soft even after cooling. Custard or, as it is also called dough for pasties 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 there. Immediately pour half a cup of flour into boiling water and mix thoroughly until the lumps disappear. Leave the mass to cool.
2. Add the egg to the resulting mass, mix.
3. Make a hill of flour on the table, enter the custard mass in the middle, knead a smooth, tight dough.
4. Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start sculpting chebureks.

Dough for chebureks with milk

How to cook delicious dough for chebureks with milk? As simple and fast as custard. The use of milk in the recipe for pastry dough allows you to create a soft and plastic mass, from which it is very easy to sculpt them later. What kind of dough rolls out perfectly, and pasties are soft and puffy?

You will need:

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

Cooking method

1. Warm up the milk and mix it with salt.
2. Sprinkle the flour onto a cutting surface, make a well and pour into the milk and salt.
3. Lightly mix the mass, gradually adding vodka, until the dough thickens.
4. The consistency of the dough should come out moderately steep. If the dough is too hard, pat it down with wet hands. If, on the contrary, liquid, add more flour.
5. Wrap the dough in cling film and refrigerate for 30 minutes.
6. The dough is ready!

Dough for chebureks with vodka

Following this recipe, you will learn how to cook delicious chebureks and how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on 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 the pan, add vegetable oil, salt and put on fire.
2. Sift 1 incomplete glass of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
3. When the flour is completely dispersed, remove the mass from the heat and cool. Add the remaining flour and knead the dough.
4. Add the egg to the loose, not kneaded mass and begin to gradually (in several steps) pour in the vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
5. Wrap the dough in cling film and leave it in the room for an hour. After that, punch down the dough and send it back to the refrigerator. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.

The right dough for pasties on kefir

This simple and quick recipe will allow you to properly get soft and delicious pasties. And it's not hard to cook them. What is needed 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, put it on the table and knead. The dough should turn out moderately steep (not hard and not soft).
3. Leave the dough for 20 minutes and you can start sculpting chebureks.

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

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

Chebureks are essentially meat pies. The recipe for delicious pasties with meat is simple. They are made from unleavened, non-yeasted dough with meat stuffing. Now they are made mainly with minced meat, but initially 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 meatloaf recipe is easy to make at home.

• water - 230 ml;
• salt - ¾ tsp;
• sugar - a pinch;
• vegetable oil - 4 tablespoons;
• 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 magnificent. During baking, the alcohol evaporates and the dough is saturated with air. Vodka also improves the taste of the dough, it becomes more crispy. Do not be afraid to add vodka to the dough if you are preparing chebureks for children. This is a meager dose, besides, 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 the dough is thick enough, flour 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. Pass the onion through a meat grinder or chop finely.

We chop the parsley.

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

You can add spices if you wish.

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

Now spread the filling on one side of the dough. Do not overdo it, leave a place so that you can pinch the cheburek.

Fold the filling in half and seal the edges.

Use your fingers or a fork to press down on areas where there is no minced meat so that there is no air left.

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

Cook over medium heat until golden brown.

Carefully remove the finished pasties from the 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 pasties with meat were first made. According to one of the most common versions, East Asia is considered their homeland, from where the word “cheburek” comes from, meaning “raw pie”. Such interesting name due to the fast frying process, because any other dough product with meat filling would have remained raw inside in such a short time. However, due to the peculiar shape, pasties are perfectly fried, while they turn out tasty and juicy.

Initially, these pies were prepared with minced 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, butter and flour. This recipe is still available, but it is not prepared very often. More common are options with the addition of eggs, mineral water, milk and even vodka. We recommend trying pasties on kefir - such a dough remains tender and tasty even after the pies have cooled. So let's stock up necessary products and cook pasties according to the recipe with step by step photos.

For test:

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

For filling:

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

For frying chebureks:

• vegetable oil (refined) - about 300 ml.

Sift 200 g of flour into a spacious bowl through a fine sieve, throw in fine salt and beat in an egg. Rub the mixture with a fork, combining the components.

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

Gradually add flour to the sticky composition. When the mass becomes difficult to mix with a spoon, spread the contents of the bowl on the surface of the table sprinkled with flour and proceed to kneading by hand. The dough for chebureks should turn out plastic, not very steep. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.

We cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, and in the meantime we are preparing the filling. We chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or a meat grinder.

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

To make the filling of pasties the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of minced meat - it should turn out a little wet.

We divide the soft dough into two equal parts, one of which we pull into a tourniquet and divide it into 5 approximately identical pieces with a sharp knife.

On a floured surface, roll out each piece into a thin circle. Stepping back from the edge of the dough about 2 cm, lay out 1.5-2 tablespoons of minced meat on one side of the cake.

We cover the filling with the second 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 during the frying process, juice does not flow out of the pasties. If desired, for decoration, we cut 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 pan? For frying chebureks, choose a thick-bottomed frying pan. We cover the bottom of the container with a layer of refined oil of about 1 cm, warm it up well. Pasties should “float” freely in oil - in this case they will turn out to be the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).

As soon as the bottom becomes ruddy, carefully pry the cheburek with a spatula and turn it over to the other side. Again, we are waiting for the appearance of a golden crust. Finished goods place on paper towels to remove excess oil.

Hot pasties, removing from the pan, immediately serve to the table. Enjoy crispy dough and juicy toppings.

Chebureks with meat at home are ready!

Recipe 3: homemade meat delicious chebureks

We offer to cook pasties - crispy fried flatbread with juicy meat filling. A traditional dish The peoples of the Caucasus, no doubt, will appeal to you.

Minced meat for chebureks in the homeland is prepared from fatty lamb with a lot of onions, so the filling is so juicy. However, pork, beef or poultry can be used as the meat base. No less tasty are chebureks and with cheese filling. Pasties are fried 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 cook with your own hands these pies based on caucasian cuisine- not difficult at all. I suggest using my reliable and more than once proven recipe. Try it and see for yourself.

For 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.

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

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

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

Now let's start cooking minced meat. First you need to grind the greens with onions. Put more onions and do not regret. Thanks to the onion, which impregnates the meat fibers, the minced meat is so juicy.

Add ½ cup of water.

Combine onion gruel with minced meat, salt and pepper.

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

Roll out a piece of dough thinly.

Put minced meat on one half of the dough.

Close the pie with the second half of the dough. Connect the edges, form a cheburek either with a plate or with a knife for cutting dough.

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

We put the finished pasties on a dish and serve to the table. The seductive aroma wafting from the kitchen, the tempting color of the golden crust has long attracted the household and they must have been waiting for dinner. You can safely treat your guests with such meat pleasure in the dough!

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

The taste of chebureks largely depends on the dough. How good it will be, so excellent products will turn out. In this recipe, we will use the minimum amount of products.

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

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

Dissolve 1 teaspoon of salt in water. We make a hole in the flour and pour in a little water solution. We stir the dough. It should be elastic so that it rolls well.

We cover it with cling film so that it does not dry out, and let it rest a bit.

Let's get the stuffing. Since we have it ready, we will only add spices and onions to it. I took a mixed: pork and beef.

My bow is medium in size. We clean it and cut it into small cubes. Transfer it to a separate bowl. Salt and crush with your hands so that it gives juice.

We shift 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 a part in a bag, and roll the other into a sausage and cut into pieces about 4 centimeters wide. This will depend on the size of the products. If you want small, cut less.

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

Put a tablespoon of minced meat on one half and evenly distribute it. We cover it with the second half and slap it with our palms so that air comes out. We glue the ends with our hands.

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

We put the pan on the fire and pour in the vegetable oil. It needs a lot, because the chebureks should swim in it.

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

When you see that the cheburek puffs up a lot, gently pierce it, but so that the liquid does not leak out. Otherwise, you will have to change the oil. So we let off steam.

Thus, use all the dough and minced meat.

Recipe 5: how to cook delicious pasties with meat

To prepare sixteen pasties, we need the following ingredients in appropriate portions:

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

For the test we need:

• Flour - 4 cups with a slide;
• 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 slicing onions, dip the knife in water and you'll avoid getting the nasty juice from the onions in your eyes.

Next, let's take care of the meat, we will slightly rinse it in cold water, and cut it in a meat grinder, not very finely. As you probably noticed, pork and beef are presented in the ingredients, and this option will be ideal for our very tasty chebureks. Since if we use only pork, our chebureks will turn out to be too fatty, if only beef, then they will be dry and juicy on the contrary, and the assortment option is perfect for us.

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

The filling for pasties should be about the same consistency as in the photo.

Set the filling aside for now while we prepare the dough. In a large enough bowl, sift four cups of flour.

Pour the flour with water.

Next, we need to intensively knead the dough until it becomes sufficiently plastic. After the dough is 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 pasties.

When the dough has stood for a while, let's start cooking 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 cake, trying not to touch the edges that we will stick on.

We 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 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 photos and all the nuances will help you make juicy, delicious pasties!

for stuffing:

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

for Test:

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

Add oil, salt, sugar to the water, mix. Add flour while mixing. We knead the dough well. Cover with towels and let stand.

While the dough is resting prepare the minced meat. Meat and onion cut into pieces and grind in a meat grinder. Add salt, pepper, finely chopped parsley. Mix well. We add water. We mix.

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

We cut circles from the dough by applying a saucer or plate.

Put the meat on the half of the form from the dough and level it.

Fasten by hand first. pressing with fingers.

The second time we pass with a fork. pressing down well, but carefully so as not to cut through the dough.

Put the pan with oil to heat up. We make a small stock of chebureks.

We start frying on medium heat. Hold to the desired degree of ruddy on one side

and turn over to the other side.

Take out on a plate.

The more you hold in the pan, the more ruddy and bubbly pasties will turn out. There are warm! Bon appetit!

Recipe 7: how to cook pasties with meat deliciously

One can argue about the origin of pasties for an infinitely long time, 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;
• Onions - 1 piece;
• Milk;
• Water.

Following the saying: everything ingenious is simple, I decided to try a very simple way. 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 really turned out to be not difficult, the main condition is to cook them with love.

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

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 bacon, grated zucchini or tomato to the filling.

We knead the minced meat well and leave it in the refrigerator for about 15 minutes - while we prepare a delicious dough.

In a small amount of milk, stir one egg and salt.

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

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

From the resulting mass, knead a soft dough.

The dough should come off easily, but not be too hard.

The preparation of delicious chebureks largely depends on the quality of the oil - olive or corn oil is used.

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

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

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

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

After that, it remains only to give the edges a traditional pattern - we use a fork or a special knife for cutting dough.

Hot pasties can be served immediately to the table. Bon appetit!

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

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

For the test

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

For filling

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

Take a chicken thigh and rinse with warm water.

Remove the remaining feathers on it, if any.

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

Remove the remaining cartilage in the meat.

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

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

Mix onion and meat together.

Pass the meat and onion cubes through a meat grinder or chop them in a blender until a homogeneous thick mass.

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

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

Take a bowl for dough and pour water into it. 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. Stir in the flour in several batches. Knead a soft and elastic dough. It should be free to lag behind the hands.

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

Take a rolling pin and dust it lightly with flour.

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

Put 1-2 teaspoons of minced meat in the middle of the prepared dough. Distribute the minced meat in a 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. A semicircle should form. Next, take a fork and press it with the sharp part of the edge of the cheburek. Thus, not only will the edge cling, but the food will also look beautiful.

Now heat 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 chebureks on parchment paper to absorb excess fat.

Arrange chebureks beautifully on a platter 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 Tatar pasties

Juicy pasties with meat - this is 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 cooking makes the dish very, very high-calorie. Therefore, if you follow your figure, then do not get carried away with pasties, otherwise extra pounds will quickly make themselves felt.

In this photo recipe, we will not only tell you how to cook 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 pasties a very appetizing-looking golden crust.

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

• 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
• onion - 2 pcs

We 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, pour out 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 previously named components are thoroughly mixed together. You should end up with a lump of dough - soft and elastic.

We wrap the finished dough with a film and leave it to rest for 20-30 minutes.

Prepare minced meat for the filling. We will add finely chopped onion and onion and a small amount of cold water to it.

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, in the middle of which we then put a couple of tablespoons of the filling. Now it remains only to connect 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 chebureks on bubble dough from the popular cheburek? Only a homemade snack prepared by loving caring hands. To make the treat really tasty, you need to properly prepare the dough for pasties with bubbles.

By classic recipe the dough is cooked in water. Therefore, it turns out to be budgetary and affordable for 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 cook dough for chebureks on the water.

1. Slightly warm 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. Salt and oil are added 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. Knead the dough 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 sent to the cold for half an hour.

It remains only to wait for the time and start frying delicious chebureks.

Recipe for kefir

If there is kefir in the house, then you can cook pasties based on it. This recipe is also simple and understandable even for beginner cooks. It includes following products: 1 tbsp. low-fat kefir and water, 60 ml of odorless sunflower oil, egg, 4 tbsp. flour of the highest grade, a pinch of salt and sugar.

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

Choux pastry for pasties on kefir is covered with a clean towel and left for the preparation of the filling.

Choux pastry for chebureks

crispy choux pastry on pasties does not include eggs.

It combines not only meat, but also, for example, potato filling. In addition to 350 ml of water, it is used: 2 tbsp. odorless oils (vegetable), 650 g of quality flour, a pinch of salt.

1. Salted water is brought to a boil. Immediately after the appearance of the first bubbles, oil is poured into it.
2. A glass of flour with a slide is poured into the boiling liquid, the mass is quickly mixed, and the fire is turned off. The future dough should cool down to the point where it will be possible to painlessly touch it with your hand.
3. Then you can add the remaining flour, and knead a steep mass that will not stick to your fingers.
4. The dough rolls into a ball, wrapped in cling film and put in the refrigerator. You can leave it there all night.

If there is no such amount of time, it is allowed to start forming pasties in an hour. In any case, the dish will turn out crispy.

Cooking on mineral water with bubbles

For this test, you can use any mineral water. The main thing is that it should be highly carbonated. A salty drink would 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. It is not necessary to release gases from the drink beforehand. Salt and sugar crystals 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, oil can be poured into it.
4. Next, the remaining flour is added, and the dough is kneaded by hand until maximum elasticity.

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

Puff pastry

Puff pastry pasties are especially good with minced chicken. For juiciness, a small amount of fatty kefir is added to the filling. And for the test is used: 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, ¼ of the whole flour is poured into the mass.
3. It remains to gradually add the rest of the flour to the warm dough, sifting each individual portion.
4. A very steep dense mass is kneaded, which should be left at room temperature for a short time. During this time, the dough will rest and cool completely.

The finished mass is perfectly rolled out to a minimum thickness and does not tear. The result is the most delicate crispy chebureks. The taste of the dough will be similar to the usual puffs.

egg dough recipe

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

1. Water is mixed with vegetable oil and salted to taste. Grains of spice should be completely dissolved in the liquid.
2. All the eggs are broken into the water, and the mass is lightly beaten with a fork until smooth.
3. Next, vegetable oil and vodka are added to the liquid.
4. It remains to work with flour. In the future dough, it is poured 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 to knead with your hands.
6. The resulting cheburek dough is sent to the cold for 2.5 hours. Previously, it is wrapped in cling film or a clean towel.

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

Dough with vodka - like in cheburek

Dough for pasties with vodka is found in various variations. The recipe described below is most often used in large pasties. But each hostess, if desired, can slightly change it, altering it for herself. For such a recipe, the following products are needed: an egg, a glass of boiled water, 1 tbsp. alcoholic drink, 2 tbsp. oil (vegetable), 430 g flour, a pinch of salt.

1. The egg is lightly beaten with a fork and salted to taste. You should not use a mixer.
2. Boiled water, vegetable oil and vodka are introduced into the salted egg mass.
3. After thorough mixing, you can begin to gradually pour flour into the liquid. It is best to do this in small portions.
4. A plastic smooth dough is kneaded by hands, which is covered with a clean towel and left to rest for 12-15 minutes.