Delicious minced meat for pasties. Chebureks with meat juicy

Surely you also love chebureks. I have never met a single person who does not love these aromatic, appetizing, crispy fried products. Both men and women love them equally. They can rightfully be classified as holiday dishes. Why do we love them so much? The secret lies in the juiciness of the meat filling. And in order for the juice not to flow out before the cheburek is eaten, the dough must be properly prepared. It is believed that men make better chebureks, since the dough must be well kneaded, rolled out thinly and without tearing. But women, knowing the secrets of preparing this extraordinary dough, prepare them no less tasty.

Choux pastry is considered the best and most correct cheburek dough.

Choux pastry and juicy minced meat for pasties- these are the main secrets of everyone’s favorite dish.

500 g minced meat or meat (lamb is ideal, but you can use any meat you have)
2 tbsp. tablespoons finely chopped fat tail fat, but internal pork or chicken can be used
1-2 onions
200 g water
250 g vegetable oil for frying

Cheburek choux pastry.

What should it be like?

And let’s start preparing the minced meat.

Juicy minced meat for pasties - what's the secret?

Once upon a time I had to spy on how professional chefs prepared meat filling for chebureks.

I took note and now my pasties are always juicy.

Now I will share these secrets with you.

First of all, let's prepare the onions correctly. You can also pass it together with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the aromatic zest. Therefore, we either cut it with a knife, as finely as possible, or chop it with a blender, and sprinkle it with salt, grind it with our hands until the juice appears. The juice, in turn, will serve as a marinade for the meat. Once this happens, set the onion aside.

Be sure to wash the meat, dry it, and remove any films. Cut into small pieces and chop. Some use a meat grinder, some use a food processor. Doesn't matter.

We twist the fat together with the meat.

We must achieve juiciness of the meat so that there is as much juice in the pasties as possible. And it's very easy to do.

Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but don’t get carried away, as the taste of the filling can change greatly. Mix the onion and meat very thoroughly.

And again a secret, but this time, the most important one .

Add water to the minced meat. How many? Enough for the filling to turn into a mushy mass and be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed throughout the cheburek, and not clump together in one place.

Now we leave the minced meat to gain strength and return to the dough.

The lump of dough has already cooled down and we can start kneading the choux pastry. Add regular flour and knead into an elastic dough. If it turns out thick, add a little water, if liquid, stir in flour. We strive to obtain ordinary dumpling dough so that we can roll it out thinner without much effort. I heard somewhere that the dough should feel like an earlobe.

It is advisable to serve the chebureki piping hot. This dish should be eaten immediately. They are not prepared for tomorrow. And it wouldn’t be a bad idea to cook them together. One makes pasties, and the second fries them.

One also does a good job, but it takes much longer to prepare and you need to constantly monitor so that the pasties do not burn.

And one more important feature. They cannot be stuck on in advance and fried when the eaters arrive. Because Our minced meat is juicy and the dough can become soggy.

If you have already fried chebureki, then you have probably already encountered these cooking features. If you haven't prepared it, don't be alarmed. It all looks complicated on paper, but once you make it, you'll want to make it every day for breakfast.

By the way, the finished dough and minced meat separately can be placed in the refrigerator and used within 2-3 days.

Pour oil into a frying pan and put on fire. There should be enough oil for the pasties to be deep-fried. Let the oil heat up and start making pasties.

Our dough is ready. We tear off a piece the size of a walnut from it, and after dusting the table with flour, we roll out the dough in the form of a thin flat cake. You need to roll out the dough from the middle to the edges so that the cake turns out round.

Place the minced meat on the near half of the dough, leaving about 1.5-2 cm from the edge so that you can seal the edges. We distribute the minced meat evenly so that during the meal, dough, meat, and juice get into the mouth.

For better gluing of the edges of the cheburek, you can use an egg. Brush the edges of the cheburek with egg and glue them together so that the juice does not leak out. But when you learn to feel the dough, this may no longer be necessary. And for the first time, let's use this assistant .

We use the white of one egg. We coat the edges of the cheburek with it for better gluing.

Brush with egg and cover the minced meat with the second half of the dough, pressing the edges well with your fingers. To be sure, you can walk along the edge of the cheburek with a fork. This necessity will also serve us as a decorative design for the finished cheburek.

Why is it necessary to glue the pasties so carefully? During frying, the meat juice begins to boil and if the dough has a gap, the water will find it, flow into the hot oil and start shooting. This is not only unpleasant, but also traumatic.

Our cheburek is ready to go into the frying pan. Is our oil ready? Let's check its readiness with a piece of dough, which we throw into boiling oil and see how it behaves.

A piece of dough sizzled, the oil began to bubble, which means we can put our cheburek into the frying pan.

We place our handsome cheburek in the frying pan. It begins to fry intensely, and without wasting any time, we begin to form the second cheburek.

Don't forget to look at the first one. The cheburek may begin to bubble, which gives it an even more appetizing appearance. Bring it to a golden brown crust and turn the cheburek over to the other side. And at this time we have the second cheburek ready for frying and we also put it in the frying pan.

While the first cheburek is finishing cooking on the second side, the second cheburek is browning its first side, and we are making a third one on the table. It turns out to be a kind of conveyor belt. The meat is spread in a thin layer in the cheburek, so it has time to fry and release the juice.

And the household members are already lined up. After all, the fragrant smell of fried pasties teases not only them, but I’m sure also your neighbors.

This is how they are prepared, our favorite pasties.

Using choux pastry and juicy minced meat for pasties You will always be confident in the success of their preparation.

I wish you bon appetit!

If my recipes please you, don’t forget to please your friends with these recipes. Click on the buttons below and share with your friends.

Come visit more often.

hochudobavku.ru

HOME RECIPES

Today we have a super recipe for the most delicious and juicy pasties, prepared at home!

Each housewife prepares chebureks differently. It has long been known that the taste of pasties depends on the dough, so in order for you to always get excellent pasties, I will share with you this recipe for the most delicious dough. Your dough will turn out flaky, crispy, bubbly, simply awesome, and the filling will be tasty and juicy.

Pasty dough:

1. Flour - 3.5 cups

2. Water (boiling water) - 1 glass

3. Chicken egg - 1 pc.

4. Salt - 1 teaspoon without a slide

5. Vodka - 2 tbsp. spoons

6. Rast. oil - 2 tbsp. spoons

Filling for pasties:

1. Minced meat (I use pork) - 700 g

2. Onions - 3 heads

3. Garlic - 2 cloves

4. Salt - to taste

5. Ground black pepper - to taste

6. For juiciness and taste, you need to add fermented baked milk - about 150 grams, whatever consistency you like, more is possible.

How to cook the most delicious and juicy pasties:

Dissolve the salt in boiling water, then add vegetable oil and immediately brew first one glass of sifted flour, mixing everything well with a spoon so that there are no lumps.

Then add the egg, vodka and the remaining flour, knead the dough with your hands. Cover the finished dough with a wet towel or cling film and leave to “rise” for 40-45 minutes.

While the dough is infusing, prepare the filling. To do this, we combine: minced meat passed through a meat grinder and finely chopped onion, garlic passed through a press and fermented baked milk. Don't forget to add salt and pepper.

Chebureks can be made in a special cheburek maker, or simply in a frying pan.

To ensure that the edges do not separate during frying, grease them with water or egg white and then pinch them well.

Fry the pasties only in well-heated vegetable oil, on both sides, until golden brown.

We made awesome pasties! And the secret of the recipe is simple: the dough for pasties is made with vodka, and the minced meat for pasties is made with fermented baked milk! Bon appetit!

mestovstrechi-klud.ru

Minced meat for chebureks

Chebureks - originally traditional pies among the Turkic, Mongolian and Caucasian peoples, now popular throughout the post-Soviet space - are a wonderful, familiar version of fast food.

Actually, the name came from the Crimean Tatar language during the Soviet period, when translated it literally means “raw pie.”

According to the traditional classic recipe, chebureks are made from unleavened yeast-free dough, usually stuffed with raw minced meat and seasonings. Most often it is fatty lamb with onions and peppers. Shredded cheese, potatoes, cabbage, mushrooms with onions, herbs, eggs with rice and onions are also used as filling. Chebureks are fried in a large amount of melted butter or animal fat (goose, chicken, lamb) and served hot or slightly cooled.

In a modern simplified version, chebureks are also made from yeast dough. Instead of hand-chopped meat, minced meat obtained by passing the meat through a meat grinder is used to fill chebureks. In regions with a majority Christian population, minced meat for chebureks can even be made from pork or mixed minced meat with pork.

Actually, it’s up to you to decide how, with what meat and what kind to prepare the minced meat for pasties, the main thing is that it is juicy enough, so, of course, it is better to use fresh or chilled meat rather than frozen.

Here are recipes for minced meat fillings for chebureks. Make the dough the way you want, but it’s still better to fry the pasties in melted butter or goose and chicken fat. Lamb fat is too hard and, in general, unhealthy, and carcinogens quickly form in sunflower oil when fried.

Delicious traditional filling for lamb chebureks with onions and spices

relatively fatty lamb – 1 kg;
onions – 2 pcs.;
ground spices (allspice, black and red hot pepper, nutmeg, cloves, coriander);
greens (rosemary, cilantro, parsley, tarragon, etc.);
garlic – 1-2 cloves.

Pass the meat through a meat grinder with a large attachment. Change the attachment and skip the peeled onions and garlic. Let's mix. Season the filling with spices and add finely chopped greens, or you can finely chop the greens using a meat grinder, blender, or food processor. Mix the minced meat thoroughly with your hands or with a mixer. For greater plasticity, you can knock out the filling on the table. Immediately before preparing the pasties, you can add a little grated hard cheese (100 grams) and 1 chicken egg to the minced meat. The consistency can be adjusted with starch.

Filling for chebureks with minced chicken - recipe

chicken meat, cut from the breast and legs, without skin and bones - 1 kg;
onions – 2 pcs.;
garlic – 2 cloves;
ground spices (allspice, nutmeg, coriander, etc.);
fresh greens (optional).

We prepare the filling in approximately the same way as in the first recipe (see above). Pass the meat through a meat grinder with a large attachment. Change the nozzle to a smaller one. Pass the peeled onion and garlic through a meat grinder. Season with spices. Add chopped greens. Mix. It is not necessary to beat out the filling - minced chicken itself is quite flexible.

The filling for pasties made from the meat of various animals will turn out delicious, for example, lamb with young beef, you can also add chicken meat to it. It is also possible to prepare the filling for pasties from mixed minced pork and beef, or pork, beef and lamb, or pork, beef and chicken. Of course, if religious orientation allows.

It’s better, of course, to chop the meat for filling the chebureks manually with a special two-handed knife (or use a food processor in chopper mode) and choose the classic option - halal lamb.

womanadvice.ru

The most juicy and tender chebureks

I propose to prepare one of my favorite dishes - the most juicy and tender pasties. Delicate, very juicy filling that simply oozes with onion juice. Thin, crispy, golden-colored dough - this is exactly the kind of chebureks I get when I cook according to this recipe.

Ingredients:

water - 500 milliliters (for dough) + 100-120 milliliters (for filling);
whole grain flour - 10 cups;
melted butter - 6 tablespoons;
granulated sugar - 1 teaspoon;
salt - 1 teaspoon;
vegetable oil - for frying;
ground black pepper - to taste;
minced meat (beef) - 1 kilogram;
onion - 1 kilogram.

The most juicy and tender pasties. Step by step recipe

I would like to immediately warn you that this quantity of products is designed for approximately 40 chebureks.
Dissolve salt and sugar in warm water. The water should be at summer temperature, but not hot.
Pour the butter here: it will give the pasties a bubbly appearance.
Sift the flour into a separate wide bowl. It is better to choose whole grain. We make a small mound of flour, and in the middle - a depression.
Gradually add the liquid to the flour and knead the dough.
The dough should have a very dense texture so that when frying our chebureks do not break and do not release juice.
You need to knead the dough for a long time. It will be difficult to knead because the dough is very tight: but it needs to be brought to homogeneity.
Place the dough in a plastic bag and put it in the refrigerator for an hour.
In the meantime, we are preparing the filling for our homemade chebureks.
We grind the beef pulp in a meat grinder - or take ready-made minced meat.
Advice. For the filling, you can use mixed minced meat: that is, half beef and half pork.
To make the filling of the chebureks juicy, add a lot of onions. In a 1:1 ratio. That is, per kilogram of minced meat - the same amount of onions.
Grate the peeled onion using a fine grater or grind it in a blender.
Salt and season with ground black pepper.
Add cold water to the filling. This will give the filling extra juiciness.
Advice. You can use crushed ice instead of water.
Divide the finished dough into portions. You decide the size of the pieces yourself. Depending on what size you want your pasties to be.
Roll each piece into a ball and roll it out thinly with a rolling pin: approximately 2-3 millimeters thick. For convenience, you can sprinkle the surface with flour.
Place the filling on each rolled out circle, spreading it over one half of the circle, slightly short of the edges. There is no need to skimp on the filling, but you shouldn’t put too much: about two tablespoons per circle of dough.
Advice. If the minced meat is not fatty, then you can add a piece of butter to the filling.
Fold the dough in half. We press the edges of our cheburek well so that the filling does not come out during cooking.
Advice. You can trim the edges with a plate, a curly knife, or simply press down with the tines of a fork.
You shouldn’t fill the chebureki in advance if you are not going to freeze them: they may leak juice.
You need to fry the formed homemade chebureks in a large amount of vegetable oil. Cook them over medium heat until golden brown.
Advice. For heat treatment, you need to choose refined oil: it is odorless and does not foam.
Immediately after frying, the pasties can be blotted with a thick paper napkin to remove excess fat.

Ready-made chebureks are served hot. They are incredibly tasty when only “piping hot”: very juicy minced meat, wrapped in a thin, bubbly and very crispy dough. If you have prepared this dish at home, you can serve it with sour cream sauce and herbs. For the sauce, you need to choose medium-fat sour cream, add a little salt, and add ground black pepper. Finely chop sprigs of young dill, parsley (cilantro if desired). Press a couple of garlic cloves through the garlic press. Mix everything and serve the sauce in a gravy boat.

Visit our website “I Love to Cook” - and you will learn many recipes for a variety of delicious dishes, methods for preparing and serving them, useful tips that will help you cook quickly and tasty.

ochenvkusno.com

Delicious pasties / Recipe with step-by-step photos

Today, cheburek is a frequent guest in many kitchens. It is loved and respected for its rich and beloved taste, for its satiety, for its simplicity. Anyone can cook cheburek, the main thing is to find a suitable recipe that your loved ones will appreciate. It all starts with the fact that you need to choose the most delicious dough for pasties, make the ideal filling, and choose seasonings.

Ingredients for delicious cheburek dough:

Cheburek filling ingredients:

Bulb onions— 3-4 medium-sized heads

Spices: salt, ground black pepper, seasoning and herbs (optional).

How to cook delicious pasties

1 . Separate the egg white from the yolk. Pour the yolk into a glass.

2 . Add water (3/4) to the glass.

3 . Add salt.

4 . Stir the contents of the glass until the salt dissolves.

5. Sift three cups of flour into a deep cup.

6 . Add the resulting egg mixture to the flour.

7 . Mix. Look at the photo, after mixing the dough the dough turned out to be flakes.

8 . Now gradually pour in the vegetable oil and mix the dough.

9 . Don't overdo it; don't try to make the dough a uniform consistency.

10 . Place the dough in a plastic bag for 40 minutes.

11. While the dough is resting, prepare the filling for the pasties. To do this, finely chop the onion, mix it with minced meat and your favorite spices. Add a little water (or kefir) to the minced meat, it should turn out runny, so that the pasties are juicy.

12. How to cook pasties? It’s very simple, like big dumplings :) Roll the dough into a “sausage” and cut into slices. Depending on the diameter of the bottom of your frying pan, you should get 12-15 pasties.

13. Roll each piece of dough into a flat cake, no more than 3 ml thick. The dough lends itself well to modeling and does not stick to the table or rolling pin.

14 . Place minced meat for pasties on half of the flatbread.

15 . Fold the tortilla in half so that the minced meat is inside. Seal the edges. You can decorate the edges of the pasties using a regular fork (see photo) or trim them with a special knife.

16. Heat vegetable oil in a frying pan. Fry the pasties over medium heat, without a lid. If you see that the dough is puffing up (bubbly), great, it means that you have rolled out the layer for pasties thinly enough, and the crust will crunch and melt in your mouth. It is advisable to have a lot of oil. When pasties are deep-fried, they float to the surface and burnt flour or minced meat does not stick to them. But you can fry in a small amount of oil if you change it periodically.

17. Turn the pasties over carefully, the dough is very fragile. If the cheburek breaks, all the juice from it will spill into the frying pan. Not only will the cheburek not be juicy, but there will also be a black sediment floating in the oil. When the cheburek is fried on both sides, place it on a paper napkin. It will absorb all the excess oil.

Delicious chebureki, with a crispy crust, ready

Bon appetit!

Real chebureks - translated as raw pie - were prepared by the Mongolian peoples. They always fried it in animal fat, finely chopped the filling, they had not yet had the opportunity to prepare minced meat, although according to the modern recipe, when the meat is twisted into a paste, it turns out excellent. Now let’s begin to explore this incredibly simple and no less tasty dish in order.

Delicious dough for chebureks

You can prepare delicious dough for pasties in different ways. There are a wide variety of recipes that produce crispy, soft, fluffy or flaky dough. Everyone cooks the way that tastes best to him and his guests, but it’s better to have several recipes in your arsenal that will make this simple dish incredibly versatile.

How to prepare delicious dough for chebureks: With milk.

This recipe is suitable for beginner cooks, since it will be very easy to make a pie from such dough. This dough for chebureks is delicious, crispy, very plastic, does not tear, and in the end it will be very soft, reminiscent of a puff pastry.

Skim or 1.6% milk - a little more than a glass, 250 milliliters.
Flour – 400-450 grams.
Vodka – 50 milliliters.
Salt – half a teaspoon.

Let's start by warming up the milk a little. If you use cold dough, the dough will not be as flexible. When the milk is at room temperature, add salt to it. Now you need to pour the flour into a heap, make a crater, pour milk and salt into it. Gently mix the dough, pouring a little alcohol into it. The dough should become thick, moderately. If it is runny, you need to add more flour. Before you start making pasties, the dough needs to be cooled in the refrigerator (wrap it in cling film before hiding).

How to prepare delicious dough for chebureks: Using kefir.

Flour - half a kilogram.
Kefir – 250 milliliters.
Salt - half a teaspoon.
Eggs – 1 piece.

This delicious dough for chebureks will be soft with a crispy golden brown crust, very juicy, even for lean minced meat. To prepare it, you need to beat kefir at room temperature with egg and salt. Slowly add flour until it becomes thick. As a result, the dough will not be very hard; it should be stiff, not soft and not too sticky. Before you start making pies, let the dough rest for half an hour.

How to prepare delicious dough for chebureks: In boiling water.

This choux pastry is a find of many culinary experts; such pies will be soft and juicy, crispy and fragrant for a very long time. Pasties made from choux pastry, even when completely cooled, remain incredibly tasty.

Sunflower oil – 40 milliliters.
Flour – 650 grams.
Water – 150 milliliters.
Salt - a little less than a teaspoon.
Eggs – 1 piece.

This dough for chebureks is delicious and crispy. It’s so simple and quick that even if you need to feed your family dinner in half an hour, you’ll get everything done and your family will be very happy. So, you need to boil water in a saucepan, add salt, and when boiling, pour in sunflower oil. Pour 100 grams of flour, add to boiling water, get rid of lumps, stirring vigorously. Leave until the dough has cooled completely.

Add the egg to the cooled choux pastry and stir. We make a hill out of flour and into a hole in the middle of the hill, pour our cooled dough. Mix everything well and get a stiff dough. Before sticking on the delicious pasties, cool the dough in the refrigerator for half an hour in film.

How to prepare delicious pasty dough: Using vodka.

Flour – 600 grams.
Cold water - 80 grams.
Vodka – 2 large spoons.
Salt - a teaspoon.
Sugar, it’s better to take granulated sugar - half a teaspoon.
Sunflower oil – 3 tablespoons.

As a result, the dough for chebureks will be delicious, crispy, it will be a little softer than what we usually make for dumplings. Mix the dry ingredients and make a mound out of them. Pour alcohol, water, and oil into the hole in the middle. Mix everything thoroughly, if it is thick, add water, if liquid, add flour.

Juicy pasties

When our dough is selected and ready, waiting for frying, let's think about the best filling. It can be prepared from pork or veal, beef, and if desired, you can even make it with poultry or rabbit. But the best and most delicious minced meat for chebureks is obtained from mixed varieties of meat of different fat content - pork and beef. You can make it from what you have on hand or from your favorite minced meat.

Mixed minced meat for chebureks

Pork – 500 grams.
Veal – 700 grams.
Onion – 3 medium heads.
Lard – 100-150 grams.
Water – 1 glass.
Salt and black pepper, marjoram and cumin - to taste.

Cut the meat and lard into cubes, chop the onion as well, maybe not very finely. We put half the onion through a meat grinder with lard, then the meat, salt and add seasonings. Now we will separately twist half of the onion, mix it with meat and lard, so the minced meat for pasties is juicy, it will simply melt in your mouth, it will become soft and rich. Let cool in the refrigerator for 15 minutes. Then add water and mix well to get a thick but spreadable mixture, like very thick homemade sour cream.

Mixed minced meat for chebureks, chopped

Chopped minced meat is the most delicious minced meat for pasties. It turns out very juicy, you can feel every bite, the rich aroma. According to the traditional recipe, minced cheburek is prepared this way, and is not twisted in a meat grinder. The meat will give its juices to the dough, and the finely chopped onion will give off its aroma and piquancy.

Beef – 40 grams.
Pork – 200-300 grams.
Broth – 3 grams.
Full-fat milk – 30 grams.
Onion - 4 medium pieces.
Dill, parsley, cilantro or basil - half a bunch, your choice.
Pepper and salt - to taste.

You can prepare delicious minced meat for pasties in different ways. One option is to chop the meat into small cubes and add mixed gravy for juiciness. First of all, take the meat and cut it into cubes. Also chop the onion into small pieces. Mix everything, add herbs, salt and seasonings, or just pepper. Mix well again, add milk and broth, dilute a little until you get a thick mixture. Cool the juicy minced meat for pasties in the refrigerator for about half an hour. And then start making pies.

You can also put vegetables, eggs, herbs, cheese in chebureks, and especially delicious pies are made with suluguni.

Delicious pasties recipes

But now that we have learned how to make juicy minced meat for chebureks and delicious crispy dough, let’s move on to the pies themselves.

Recipe: Classic chebureks with lean dough

Beef – half a kilogram.
Pork – half a kilogram.
Broth – 1 glass.
Salt and pepper - to taste.
Dried dill - a few pinches.
Onions – 2-3 pieces.
Flour – 700 grams.
Water – 1.5 cups.
Sunflower oil – 2 table boats.
Salt - half a teaspoon.

Let's start preparing pasties at home with minced meat. We cut the meat and pass it through a meat grinder. We will do the same manipulations with the onions, mix the minced meat and onions, add dried dill, salt and pepper. Now pour in the broth and mix well again. Leave it in the refrigerator for half an hour.

Sift the flour and mix with salt, then make a mound and pour a little sunflower oil and water into it. Knead the dough well, it will be quite soft and elastic. Leave for 15-20 minutes. Let's start making chebureks at home. Cut small balls of dough from a piece of dough and roll them into thin circles, like for pizza. The dimensions must match your pan. We put our minced meat on one edge, cover it with the other, seal the edges and fry in a large amount of oil on both sides.

Recipe: Crispy chebureki, with minced minced meat

In our search for delicious dishes, we have repeatedly come across recipes for delicious pasties. This is an excellent crispy snack, served with anything, especially good with rich first courses, borscht, kharcho soup, or just for a snack. This time we will prepare delicious pasties with vodka dough.

Flour - half a kilogram.
Vodka – 1 canteen boat.
Water – 200 milliliters.
Salt - half a teaspoon.
Sugar or granulated sugar - half a teaspoon.
Pork and beef - 350 grams each.
Lard – 150 grams.
Water - less than half a glass.
Salt and pepper, coriander, cumin, dry herbs.

First you need to wash and chop the meat, lard and onion into small cubes. Stir and add water, then add seasonings and salt, mix well and let cool in the refrigerator for half an hour.

Next is the dough. Sift the flour, mix with granulated sugar, salt, make a mound. Pour water and alcohol into the hole on top, mix until you get an elastic, thick dough, add flour or water if necessary to get the desired consistency. With vodka, chebureki at home will be incredibly crispy and have a beautiful golden crust.

Take out the minced meat, roll out the dough, use a plate to make circles, put the filling on half of them, close the other half and seal the edges. You need to fry on both sides in vegetable oil or fat.

Chebureks on choux pastry

Flour – 400 grams.
Eggs – 1 piece.
Water – 80 grams.
Salt - half a teaspoon.
Minced pork-beef-onion – 500 grams.
Sunflower oil – 1 tablespoon.

Boil water with sunflower oil and salt. Cool slightly, add egg, 200 grams of flour, mix well until lumps disappear. Mix the rest of the flour with the semi-finished dough and leave in the refrigerator for half an hour.

Homemade delicious pasties, the recipes of which are all interesting and simple in their own way, will be the most delicious if you properly dilute the minced meat and make it juicy. Therefore, we twist the beef and pork with onions, add cold water, salt and pepper, you can pass the garlic through a press and also add it to the filling. Be sure to let the minced meat rest in the refrigerator.

Pinch off small balls from a common piece of dough, roll out and apply minced meat, glue with your fingers in the form of dumplings and fry in oil over medium heat.

Recipe: Lean chebureks on kefir with cheese and meat

This is one of the most delicious chebureks, the recipe of which is passed down from generation to generation. These chebureks are prepared with cheese on a rich but light dough.

Flour - a little more than a glass.
Kefir – half a glass.
Eggs – 1 piece.
Salt - half a teaspoon.
Sunflower oil – 1 tablespoon.
Minced meat – 300 grams.
Cheese – 150 grams.

Mix sunflower oil with egg and kefir, add sifted flour. Prepare the minced meat by tossing the meat with onions, herbs and seasonings, and leave in the refrigerator. Grate the cheese on a coarse grater.

Roll out the chilled dough and make circles into a plate, add minced meat, cheese, seal the edges, fry over medium heat in a large amount of sunflower oil.

Despite the high calorie content, everyone loves chebureks with meat. However, not everyone knows exactly how they should be prepared. In this article we will present you several recipes, using which you can easily and quickly make tasty, tender and juicy meat chebureks.

General information about the dish

Before I tell you how to cook chebureki at home, I should tell you what these products actually are.

Most residents of our country believe that chebureks are an exclusively Russian dish. However, this is a misconception. After all, such products are a traditional dish of the Mongolian and Turkic peoples.

It should also be noted that the word “cheburek” itself was borrowed from the Crimean Tatar language in the Soviet era. Translated, it literally means “raw pie.”

Appearance, filling and method of preparation

Chebureks with meat are pies made from unleavened dough. As you may have guessed, the filling of such products is a meat product (pork, beef, lamb, etc.). First, aromatic minced meat is made from it with the addition of onions, various seasonings and spices. By the way, some housewives prefer to prepare such products not from twisted meat, but from finely chopped meat.

As a rule, pasties with meat are fried in vegetable oil. However, heat treatment on animal fat (lamb or goose) is also permissible.

I would also like to say that sometimes potatoes, hard cheeses, mushrooms, stewed cabbage, eggs with rice and onions are used as fillings for such products.

Step-by-step recipe for delicious pasties

Now you know what chebureks are. If you have never tried to prepare such products yourself, then below we will present you with several detailed recipes.

Traditional chebureks with meat are made using non-yeast dough and aromatic mixed minced meat.

To prepare such a dish, we should take care in advance of the presence in the kitchen of such products as:

large raw eggs - 2 pcs.;
drinking water - 600 ml;
table salt - approximately 2/3 dessert spoons;
pork without fat - 300 g (for filling);
young beef - 300 g (for filling);

Preparing the dough

Before making pasties at home, you need to knead the base. To do this, add beaten chicken eggs, table salt and table soda to regular drinking water. After mixing all the ingredients until smooth, gradually add the sifted flour to them. After a long kneading, you get a fairly stiff dough. Cover it with cling film and leave at room temperature for 20-35 minutes.

Making the meat filling

The classic recipe for delicious pasties requires the use of only mixed minced meat. To prepare it, beef and pork are thoroughly washed, and then all excess elements are cut off and twisted in a meat grinder. The onions are chopped exactly the same way. Then both ingredients are combined, seasoned with spices and mixed thoroughly. The result is a very aromatic mixed minced meat.

We form products

How to cook pasties at home? To do this, pinch off a small piece of unleavened dough and roll it into a thin and round layer with a diameter of about 10-13 centimeters. Then, one large spoonful of minced meat is placed on one half of the product. It is distributed over the base so that it does not reach its edges by 1-1.5 centimeters. The meat product is then covered with the second part of the dough. The edges of the semi-finished product are pinched using a regular fork or using a special device for pasties (embossed knife).

All other meat products are formed by analogy.

Frying process

Chebureks are fried in a frying pan quite quickly. To do this, pour sunflower oil into it in advance and heat it up very much. Then 2 or 3 semi-finished products (depending on their size) are placed in boiling fat. They are fried on each side for about 5-7 minutes. In this case, the pasties should become golden brown and completely cooked inside.

After the products are fried, they are placed in a colander and, if necessary, dipped on paper napkins. This is necessary so that all excess oil is removed from the pasties.

We present the dish to the table

Now you know how to make chebureks in the classic way. After frying them in a frying pan and removing excess oil, the products are placed on a common plate and served hot to the table. Additionally, this dish is served with a cup of sweet tea, tomato paste, ketchup or sauce.

We prepare simple but very tasty pasties

Few people know, but chebureks with vodka turn out to be less fatty than those prepared in the classical way. This is because alcohol prevents large amounts of oil from being absorbed.

So, to prepare delicious and crispy pasties we will need:

drinking water - 500 ml;
table salt - approximately ½ dessert spoon;
table soda - a small pinch;
light flour - take from 4-5 glasses (optional);
40-proof vodka - 2 large spoons;
young beef without fat - 600 g (for filling);
onions - 2 large heads (for filling);
spices - use at discretion (for filling);
sunflower oil - about 300 ml (for frying the product).

Knead the dough

Chebureks made with water without adding eggs are crispier. This dough for making fried products is very often used by those who adhere to fasting or supporters of vegetarianism. However, in this case, instead of meat filling, potatoes, herbs or other products of non-animal origin should be added to the chebureks.

So, to mix the lean base, add table salt, table soda and 40-degree vodka to warm drinking water. Having dissolved all the components, add the sifted flour to the liquid and mix everything thoroughly. The result is a very stiff dough, which is allowed to rest under a napkin for 25-35 minutes.

Making the filling

Putting aside the dough for chebureks with meat, start preparing the filling. We will not consider the Lenten version of the dish now. Therefore, take the beef and wash it thoroughly. Having cut off all the undesirable elements from the meat product, it is chopped very finely with a sharp knife. Do exactly the same with the bulbs. Subsequently, both ingredients are combined, salted and pepper. As a result, you get aromatic chopped minced meat, which is immediately used for its intended purpose.

Formation process

All chebureks are formed in the same way. Unleavened dough made with vodka and drinking water is divided into pieces and then rolled into round flat cakes. After this, chopped minced meat is placed on the halves of the products and distributed so that it does not reach the edges of the base by 1-1.5 centimeters. The filling is then covered with the other half of the dough and the edges are pinched nicely.

Frying products

Chebureks are juicy and tasty, best cooked in unrefined vegetable oil. It is poured into a deep frying pan and heated thoroughly over high heat. After a light smoke emits from the fat, several semi-finished products are placed in it and fried for 4-7 minutes on each side. During this time they should be well browned and fully cooked.

Serving fried foods to the table

After preparing the crispy chebureki in vodka and water, carefully remove them from the pan and place them on a plate. As for the empty saucepan, the following semi-finished products are placed in it and fried in the same way.

After all the chebureks are cooked, they are immediately served to the dinner table. As a rule, such products are consumed together with hot sweet tea and spicy tomato sauce.

Making chebureki with kefir

Chebureks using fermented milk drink turn out very tender and soft. In this regard, it is recommended to fill them not with meat, but with potato filling. This way you will get very tasty and satisfying products that all members of your family will appreciate.

So, to prepare pasties with kefir at home, you need to purchase:

store-bought thin kefir - 300 ml;
table salt - approximately 2/3 of a dessert spoon;
table soda - a small pinch;
light flour - take from 4-5 glasses (optional);
raw egg - 2 pcs. (1 - for the dough, 1 - for the filling);
medium potatoes - 5-7 tubers (for filling);
milk and butter - for making puree;
fresh green onions - a bunch (for filling);
spices - use at discretion (for filling);
sunflower oil - about 300 ml (for frying products).

Preparing the base

To prepare kefir dough, the fermented milk drink is heated slightly over low heat, and then table soda, table salt, beaten egg and sifted flour are added to it. After a long and intensive mixing of the components, a fairly thick dough is obtained, which is immediately used for its intended purpose.

How to make vegetable filling?

We talked above about how to prepare minced meat for pasties. However, in this recipe we decided to use vegetable filling. To prepare it, potato tubers are thoroughly washed and peeled. After this, they are placed in salted boiling water and cooked for 25 minutes. During this time, the vegetables should become soft. Then drain all the liquid from the pan and add melted butter and hot milk. Also added to the puree is one beaten chicken egg, allspice and finely chopped green onions. If the taste of the last ingredient does not suit you, then you don’t have to add it.

Forming pasties

Form chebureki on kefir with potato filling in exactly the same way as described in previous recipes. Roll out a piece of dough into a round layer, spread puree on it and pinch the edges nicely. As a result of such actions, a flat and neat semi-finished product in the shape of a crescent is obtained. All other products are molded by analogy.

Frying on the stove

Frying pasties with potatoes takes much less time than the process of heat treatment of meat products. This is due to the fact that the filling of this dish is already ready, and you just need to wait for the dough to brown.

So, after sculpting the semi-finished products, they are placed one by one in boiling fat and fried on both sides. After preparing the potato chebureks, carefully remove them from the frying pan and place them on a common plate.

Serving potato products to the table

Of course, meat pasties are more popular than potato pasties. However, the latter also have their fans. Such products turn out incredibly delicate. Moreover, unlike a meat dish, the potato version is less high-calorie and harmful.

It is advisable to serve pasties with vegetable filling to the dinner table along with a cup of sweet and hot tea, as well as tomato paste or ketchup.

Lazy pasties

Do you know how pasties are made from lavash? If not, then we will tell you about it right now.

So, for lazy chebureks we will need the following components:

thin Armenian lavash - 4-6 pcs.;
broiler breasts (frozen or chilled) - 500 g (for stuffing);
onions - 2 medium heads (for filling);
spices - use at discretion (for filling);
sunflower oil - about 300 ml (for frying products).

Preparing the base

Chebureks from lavash are very often prepared by those housewives who do not want to devote too much time to the process of kneading the base. Thus, having purchased ready-made products, you only need to cut them to the required sizes. At this point, the process of preparing the base is considered complete.

Preparation of minced chicken

Due to the fact that it was decided to replace the dough for chebureks with lavash, the filling for preparing such products is best made from white poultry meat. This is due to the fact that minced chicken fries much faster than ground beef or pork. This way, the filling will be completely cooked and the pita bread will not burn.

So, to make minced chicken, wash the breasts thoroughly in warm water, and then separate the fillets from the bones and skin. After this, the remaining pulp is crushed in a blender along with the onions. After thoroughly mixing the ingredients, they are seasoned with spices and immediately used for their intended purpose.

Forming chebureks from lavash

Forming chebureki using lavash is as easy as shelling pears. To do this, a piece of Armenian product is laid out on a flat surface, and then minced chicken is placed on it. Having covered the filling with the second half of the base, proceed to similar stuffing of the next pita bread.

How should you fry properly?

Lavash pasties are fried in a small amount of oil. It is added to the pan and slightly heated. After placing several semi-finished meat products in a saucepan, cook them for about 4-6 minutes on each side. In this case, the minced meat should be completely cooked, and the pita bread should only be slightly browned.

These products should be turned over very carefully. This is due to the fact that the edges of the pita bread are not fastened to each other, but are only slightly covered. I would also like to say that a little broth (from the filling) may leak out of the open base into the oil. In this regard, it is recommended to fry such products under a mesh lid in order to reduce the amount of splashes.

Serve for lunch

After preparing the lazy pasties with minced chicken, carefully remove them from the oil and place them on paper napkins. After removing excess fat, the products are presented to the table along with tomato sauce and sweet tea.

To prepare classic chebureks with minced pork, we will need: minced pork, large onion, flour, boiling water, vegetable oil, salt and pepper. And also a good mood and a wide smile.

First we prepare the dough. To do this, pour 2 cups of flour into a bowl and mix with salt.

Pour a glass of boiling water into a separate bowl. Add a tablespoon of vegetable oil to it. Mix.

At this stage, you need to pour boiling water with butter into a bowl with flour and salt. You need to pour in gradually, with constant stirring. And then mix everything thoroughly with a spatula or whisk. Attention! The mixture is still hot, so don’t knead it with your hands yet.

Once the dough is warm, you can knead the dough with your hands into a ball. And wait for it to cool completely. In the meantime, you can prepare the filling.

To prepare the filling, first of all, finely chop the onion. There should be quite a lot of onions. This will add a delicious aroma and juiciness to the filling.

Combine minced meat with onions in a bowl. Salt and pepper to taste.

Now the important moment! A proper cheburek should produce delicious juice. To do this, pour water into the filling. We are not afraid that the minced meat will fall apart. It will absorb what is needed, and when frying it will release a fragrant broth. So, the filling is ready.

Let's return to the test. It has cooled down and now it needs to be brought to the required state. Pour a small amount of flour onto the table. Knead the stiff dough, adding flour. The dough should be smooth, elastic and should not stick to your hands. This is an important preparation step. If you knead the dough incorrectly, it will tear. Consequently, when frying, juice will leak into the hot oil. You thereby run the risk of getting burned by the spray. The taste of the cheburek will depend on how you knead the dough.

So, the preparation is complete. Let's start sculpting the first cheburek. Cut a small piece from the dough. Place it on a table sprinkled with flour. Roll it out. You need to roll it out thinly. If you kneaded the dough correctly, it will come out easily. And the dough will not tear when we make the cheburek. Cut out a circle. Here, proceed from the size of your frying pan. You can make large pasties. These will be slightly larger than the palm of your hand.

Place the minced meat on one half of the circle. Mash with a spoon. The main thing is to leave a place on the edge where the dough will stick together.

Few people would consider chebureks to be a healthy food, but they are invariably popular. The juicy meat filling, enclosed in a thin layer of fried dough, can whet the appetite of almost anyone. That's why it can be so hard to resist buying a cheburek at a fast food cafe. However, it is much safer to cook this dish at home. Homemade chebureks are no more harmful than fried potatoes. At the same time, they are much tastier, since housewives, trying to please themselves and their guests with a popular dish, do not skimp on products. However, not everyone knows how to properly prepare fillings for pasties. And in fact, they can be made not only from meat, but also from other products, which will diversify the family menu and surprise guests.

Cooking features

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

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

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

Filling for chebureks from minced meat

beef – 0.3 kg;
pork – 0.3 kg;
onions – 100 g;
meat broth – 100 ml;
salt, spices - to taste;
fresh herbs (dill, parsley) - to taste.

Cooking method:

Wash both types of meat and dry the pieces with napkins. Cut into large pieces and, alternating, turn through a meat grinder.
Peel and finely chop the onion, mix the onion pieces with the minced meat.
Salt the minced meat and pepper.
Add finely chopped greens and knead the minced meat with your hands.
Pour in the broth and let stand for 20-30 minutes.
Stir with a spoon and use to fill pasties.

The filling for chebureks is prepared according to this recipe most often, and many consider it a classic. In fact, the lamb filling is more traditional and it is not customary to add broth to it.

Filling for lamb chebureks

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

Cooking method:

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

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

Filling for chicken pasties

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

Cooking method:

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

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

Filling for fish and potato chebureks

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

Cooking method:

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

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

Filling for chebureks with cheese and herbs

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

Cooking method:

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

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

Filling for chebureks with tomatoes and cheese

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

Cooking method:

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

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

Filling for chebureks from champignons with eggs

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

Cooking method:

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

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

Filling for chebureks from rice and eggs

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

Cooking method:

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

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

Stuffing for cabbage pasties

white cabbage – 0.5 kg;
carrots – 100 g;
onions – 100 g;
vegetable oil - how much will be needed;
water – 100 ml;
salt, seasonings - to taste.

Cooking method:

Finely chop the cabbage.
After peeling the onion, cut into thin half rings.
Finely grate the carrots.
Fry the onions and carrots in vegetable oil until golden brown.
Add cabbage, fry it for 5 minutes, stirring.
Add salt, pepper, add water and simmer until done.

Chebureks with cabbage filling will appeal to vegetarians. This dish can also be prepared during Lent.

Fillings for chebureks can be not only meat, they are made from vegetables, mushrooms and cheese, and many people like these options even more than traditional ones. So don't be afraid to experiment.

Sunny, aromatic and very juicy... Yes, these are everyone’s favorite pasties with meat, the recipe for which I want to introduce you to. To be honest, I consider chebureks to be one of the categories of dishes for which you need to “mentally prepare,” just like dumplings and belyashi, although there is nothing complicated in preparing both. But, as a rule, they are prepared for a large company or for future use, so they require a little more time and a little more of your “perseverance,” but the result is worth it!!! So, let's gather our thoughts and prepare.

Ingredients

To prepare juicy pasties with meat you will need:

For test*:

1 kg 400 g flour;

500 g of hot boiled water;

1 tbsp. l. butter;

1 tbsp. l. vegetable oil;

For filling:

400 g homemade minced meat;
50 g butter;
1 onion;
½ bunch of parsley;
½ bunch of dill;
salt, ground black pepper, cumin - to taste.

vegetable oil (for frying).

* - you get quite a lot of dough, it’s very convenient to freeze half of it and use it next time to make pasties or something else. From half the dough according to the specified recipe and the specified ingredients for the filling, you get 15 medium chebureks. If you want to prepare about 30 juicy pasties, then double the amount of ingredients for the meat filling and use all the dough accordingly!

Cooking steps

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

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

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

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

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

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

In this way, make all the pasties with meat.

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

Eat with pleasure!