The dough for pasties made with kefir is delicious and crispy. Delicious crispy dough for chebureks Delicious soft dough for chebureks made with kefir

Pour room temperature kefir into a bowl, add salt and raw egg, mix well.

The dough should be quite dense, but not tight. Cover the dough with film and leave for 20-30 minutes at room temperature.

While the dough is resting, prepare the minced meat. To do this, place the meat cut into pieces into a blender bowl, add pieces of fresh lard, and grind until minced. You can also prepare minced meat using a meat grinder.

Place the minced meat in a bowl, and place chopped and peeled onions into the blender bowl, add cold water to it, and grind to a paste.

Mix the minced meat thoroughly and pour in the kefir.

Also add chopped parsley to the minced meat, mix well and the filling for pasties is ready.

Divide the dough into small pieces (50-60 grams each). Roll each piece of dough into a thin flat cake, adding a little flour to the table. Place 1-2 tablespoons of minced meat on the edge of the flatbread.

Form the pasties in the usual way, carefully sealing the edges.

It is advisable to fry the pasties in a sufficient amount of vegetable oil (it is best to deep-fry the pasties) until golden brown on both sides over a heat slightly below medium. Chebureks are usually fried for 1.5-2 minutes on each side.

Serve delicious, juicy chebureki, cooked on kefir with meat, to the table hot.

Bon appetit!

In the modern world there is such a variety of bakeries, pizzerias, and burger joints that offer us a huge number of dishes. But you must admit that the only thing that can be better and tastier is what you prepared with your own hands.

This way you can be confident in the quality of the selected products and the safety of the dish. I think many of us like to treat ourselves to some tasty, but not very healthy snack. And if you are a lover of tasty, juicy and homemade chebureks, then this article is just for you.

I will tell you a recipe for making dough for pasties, but not a simple one, but with kefir. This dough turns out to be very soft, and most importantly, it does not require much effort in preparation.

Dough recipe for chebureks with kefir

Kitchenware: bowl, spoon, sieve.

Ingredients

Product selection

It is better to take homemade eggs. Before use, I advise you to wash them thoroughly with soapy water.
Flour must be of the highest quality. I advise you to take flour by weight, so you can evaluate its quality. Be sure to sift the flour before using.

Preparing the dough

Video recipe

This video recipe clearly shows how to knead the dough correctly.

Delicious crispy dough for pasties made with kefir

Cooking time: 75 minutes.
Output of the finished test: 8 servings.
Kitchenware: bowl for kneading dough, glass, spoon, rolling pin.

Ingredients

Kneading dough

Preparing the filling

Video recipe

In this short video recipe you will see how to prepare the dough and chicken filling for pasties.

And another very unusual recipe for chebureks with kefir.

Pasties on kefir with chicken and sour apple

Cooking time: 85 minutes.
Number of servings : 11 .
Kitchenware: bowl, meat grinder, spoon, frying pan, rolling pin.

Ingredients

Cooking sequence

Kneading dough

Preparing the filling

Forming pasties

Video recipe

In this video recipe you will see all the intricacies of preparing these unusual pasties.

Cooking options

Of course, this is not the only option for preparing the dough. If you don’t have kefir at home, then make it. For those who like a crispy crust and bubbles on the surface of the finished pasty, I recommend it.

Choux pastry for pasties is extremely popular among housewives. It’s a pleasure to work with, and the pasties will remain soft and juicy even after cooling.
The filling options are also surprising in their diversity. The classic filling for pasties is meat.

But more and more often you can find chebureki with cheese, potatoes, cabbage, mushrooms and even fish.

To prepare delicious and juicy pasties with meat on kefir at home, we will need for the dough: kefir, egg, salt and flour, and for the filling - mixed minced meat, onion, salt, pepper, water and oil for frying. The result was delicious pasties with a crispy but not very thin dough and a tasty juicy filling. However, I prepared 10 pieces, ready in a few minutes!! I will cook more! Tasty!

Ingredients for homemade chebureks with kefir.

First, let's start preparing the dough. To do this, mix kefir, egg, 1/2 tsp in a bowl with a wooden spoon. salt and add sifted flour.

Knead a not very stiff dough. Leave it to rest on the table for 15 minutes.

While the dough is resting, let's make the filling. To do this, finely chop the onion.

Add onion to minced meat, salt and pepper.

Add about 5-6 tbsp. water, look at the consistency of your minced meat, the dough should be runny.

Divide the rested dough into 10 equal parts.

Roll out each part thinly.

Place minced meat on about 1/3 of the dough.

Roll up and pinch the edges. Trim along the edge with a curly knife.

Fry the pasties over medium heat, on both sides, until golden brown. Place finished homemade kefir pasties with meat on a paper towel to remove excess oil.

Serve hot!!!

Bon appetit!

Thick dough mixed with kefir is suitable for dumplings when boiled, and for thin chebureks or larger pies when frying. Even without vodka or soda, the flour shell in a frying pan or deep fryer flakes on the inside, bubbles on the outside and does not become hard after cooling. You just need to work hard when kneading, to achieve plasticity and softness of the dough.

If the crust of the chebureks needs to be left crispy, do not touch the finished and still hot products, do not stack them. Under the influence of steam (temperature), the dough softens. The best option is fresh chebureki, removed a couple of minutes ago from the heat, with a juicy filling and the crunch of a golden flatbread.

The filling is meat, with a lot of onions and an obligatory portion of liquid.

To bake crispy pasties from kefir dough at home, take the products from the list.

Beat the egg with kefir and a pinch of salt until smooth.

Pour into flour and knead into a dense but soft dough. The flour goes away, as they say, as much as it takes.

Roll into a ball and leave under a napkin for 20 minutes alone.

For the filling, grind pork or other meat, onions, herbs, season with salt and pepper and pour in a couple of tablespoons of kefir, water or broth for juiciness. Divide the dough into pieces of equal weight/size.

Roll out the thin, transparent flat cakes as thin as possible, place the minced meat filling on the edge, and spread.

Cover the filling with the free side of the dough and roll it lightly.

Trim off the excess dough and form a semicircle.

Fry the pasties in hot refined vegetable oil at moderate heat until golden brown on both sides. If necessary, transfer to a napkin and remove the fat. But it should be noted that ready-made hot cakes instantly and almost completely absorb all the oil.

For the test:
kefir: 1 tbsp.;
eggs: 3 pcs;
flour: 4 tbsp;
salt: 1/2 tsp.
For filling:
minced meat: 800 g;
salt: 1 pinch;
pepper: to taste;
kefir: 4 tbsp. l.;
bow: 2 pcs.

Preparation time: 01:30
Cooking time: 00:30
Number of servings: 8-10
Complexity: average

Preparation

Chebureks have long become an international dish. The key to their successful preparation is good dough. There are a huge number of recipes; cheburek dough is made using water or dairy products. In the classic version, they cook it for a long time, roll it out and fold it several times, so that the baked goods are melting in your mouth, with a layered and bubbly structure.
Such chebureks are the pride of many southern restaurants. In home cooking, a simpler recipe for pasty dough with kefir is often used. We suggest you try it, the result is no less tasty.

Beat the eggs and salt a little with a fork. Add kefir and stir until smooth.
Gradually add sifted flour and knead the dough. A bread maker copes well with this procedure.
The dough should be tight. Let it rest for half an hour, wrapping it in cling film or covering the bowl with the dough with a tight-fitting lid.
Divide the finished dough into medium-thick sausages. From these sausages, cut pieces approximately the size of a walnut and roll out thinly to the size of a tea saucer.
For the filling, it is better to take not one type of minced meat, but several (for example, one part each of beef, pork and lamb). Add salt, pepper, and spices to the minced meat.
Peel the onion, finely chop, beat and combine with minced meat. For juiciness, pour in a little kefir. If you wish, you can add chopped herbs to the filling.
Place the filling on half of the workpiece and cover with the other half.
Pinch the edges well to make them strong and press them nicely with a fork. You can use a special wheel to connect the edges.
Fry in hot vegetable oil.

The finished pasties turn out very juicy and tasty, and the dough is crispy and bubbly.