How to make minced meat filling for chebureks. How to cook delicious juicy minced meat for chebureks

Recipe for pasties
Everyone who had a rest in the Crimea or the Caucasus, probably tried chebureks. Crispy brown crust covered with small fried bubbles, fragrant filling and thick fragrant broth dripping from a bitten cheburek ...
The most delicious and, perhaps, high-quality, will be those products that are molded and fried in front of you. After all, having received a heated cheburek from the seller, one cannot be 100% sure of its freshness. Well, it goes without saying that pasties cooked at home will be the most delicious. And your household will have an excellent opportunity to praise your culinary skills and remember the summer. But which recipe should you choose? After all, pasties are cooked in different regions of the Crimea and the Caucasus, and each recipe is good in its own way. I bring to your attention one of the recipes for this dish. And although we cannot accurately name its belonging to a particular cuisine, we vouch for the ease of manufacture and the good taste of ready-made chebureks.

Immediately, we hasten to warn you against absorbing chebureks at night. This dish is fatty, very high-calorie, and dinner is better to cook from lighter foods. At night, the pancreas works more actively, which produces insulin. That, in turn, stimulates the body to store fat. Therefore, it is better to serve chebureks for lunch, and for people suffering from gastric diseases, it is better to refrain from this dish altogether.

Chebureks - products
For minced meat, we need the following ingredients:

300 grams of fatty pork;
300 grams of beef;
3 medium onions;
greens;
water;
salt, spices to taste.

Ingredients for minced chebureks
For the test, the set of products is also small:

600 grams of flour (about 4 cups);
300 grams of warm water (a little more than a glass);
a teaspoon of sugar;
a teaspoon of salt (without a slide);
4 tablespoons of vegetable oil or 80 grams of margarine, lard (any cooking oil).

Ingredients for pastry dough
Dough preparation

I want to warn you right away: wheat flour is now very different. And it’s not even about additives, but about wheat varieties and grinding quality. Therefore, make sure that before you start cooking flour, you have more than the amount stated in the recipe. You may need a little more flour or a little less flour to get the dough to the desired consistency, and you will definitely need flour to dust the table for rolling future chebureks.

To prepare the dough, dissolve salt and sugar in warm water. We put sugar necessarily, the dough from it will not be sweet, but it will be better to brown. By the way, if you have mineral water - great, use it to make dough, and it will be even more tender. Gradually, in portions, pour flour into water with salt and sugar, kneading the dough so that there are no lumps. When the dough is like thick sour cream, when the spoon is not yet in it, but falls slowly, add vegetable oil. There is one little trick here: in order for those same small bubbles to form on our chebureks later, you need to add very hot, almost boiling vegetable oil (or any other cooking oil melted to a boil).
In order for small bubbles to form on pasties, you need to add very hot, almost boiling vegetable oil to the dough

Some advise adding fat not boiling, but putting a teaspoon of vodka into the dough. It will give bubbles on the surface of pasties and a crispy crust.

After adding the butter, continue kneading the dough, adding flour until it becomes elastic, tender, sticking to the hands.
Dough for chebureks
Let's leave the dough under an inverted bowl to distance for a while, and in the meantime we'll take care of the minced meat.
Minced meat preparation
Of course, initially minced meat for pasties was made not from pork with beef, but from lamb with or without beef. But spices and finely chopped onions were always put into it.
So, we pass the meat through a meat grinder with a large mesh or take out the finished minced meat. Finely chop the onion or also pass it through a meat grinder (after all, there are many recipes and there is probably such an option somewhere). Finely chop the greens: dill, parsley, cilantro if your family loves it. Add salt and spices to taste. Black pepper - a must, coriander - a little, you can have a little paprika, ginger and garlic cloves - if desired. But the main thing is pepper. You need to salt to taste, but very intensively, otherwise the filling will seem fresh in the dough later.
Minced meat for chebureks
And now, having thoroughly mixed the minced meat, it must be diluted so that it becomes semi-liquid in consistency. If again compared with sour cream, then imagine that sour cream should not be too fat, at most 15%. We do this so that during frying the meat is cooked not only in its own juice, but also in the broth, then the cheburek will be juicier, and the meat will not “shrink” during heat treatment.

You can dilute minced meat with anything: broth, water, kefir, milk. I like water the most. I know housewives who do not dilute minced meat very much, and then put a piece of butter in each cheburek. But for the first time, it’s better to try diluting it with water or kefir.

Cooking pasties
Now we turn to the manufacture of the chebureks themselves. As in the case of dumplings, dumplings and pies, you can roll blanks into pasties in different ways. You can tear off pieces of dough and roll them into a thin round cake, a little thinner than dumplings. You can roll out a huge layer of dough and cut blanks out of it using a plate. With this rolling option, the dough trimmings absorb excess flour and become more rigid, but the pasties are the same shape and size.

By the way, it is believed that the finished cheburek should be the size of the palm of the person who prepared the dish.

So, roll out the dough into a circle. Now spread our filling on one half of the circle in an even layer.
Roll out the dough into a circle and spread the minced meat filling in an even layer on one half of the circle
Gently bend the workpiece and cover the minced meat with the second half of the dough. Next, we need to pinch the cheburek. But after all, the pasties that we ate on vacation had a serrated or corrugated border! To get it, we need a special device, which consists of a wheel on the handle. We hold the handle and roll the wheel with jagged edges along the edge of the cheburek. The wheel squeezes the edges of our workpiece and cuts the edge with teeth. Again, waste remains, and not everyone has a device. Therefore, we arm ourselves with an ordinary fork and the back of the cloves gently and tightly squeeze the edges of the cheburek around the perimeter.
With the back side of the cloves of the fork, gently and tightly squeeze the edges of the cheburek along the perimeter
Now, having stuck a sufficient number of chebureks, i.e. three or four pieces, you can start frying. Put a frying pan on the fire and pour oil into it. To be honest, I never deep-fry chebureks so that they are completely covered with boiling fat. I pour a lot of vegetable oil, but not on half the pan, a centimeter, two centimeter layer at most. When the oil is hot and white bubbles begin to rise from the bottom of the pan, put the pasties and fry them on both sides until golden brown over moderate heat.
When the oil is hot and white bubbles begin to rise from the bottom of the pan, put the pasties and fry them on both sides until golden brown over moderate heat
Make sure that your hands are completely dry when you come to turn the dish over: the slightest drop of moisture and oil will “shoot” at you.
We stack the finished pasties in a pile on a dish covered with a paper towel, which will absorb excess fat.
We stack the finished pasties in a pile on a dish covered with a paper towel, which will absorb excess fat.
Well, when all the chebureks are ready, then sit back at the table comfortably, pour tomato juice into glasses or brew green tea and start having dinner.
Chebureks are ready
Enjoy your meal!

Celibacy dinner / Chebureki / Master class by chef Ilya Lazerson / Useful tips / Oriental cuisine /
Juicy minced meat for chebureks:

lamb ham 200 gr
ground black pepper
onion 1 large onion
zira

The peculiarity (highlight) of the cheburek is that there is juice in the cheburek. And, when you have bitten off the edge of the cheburek several times, having already reached the minced meat, you can literally drink juice from the cheburek from time to time.

Cut thick films from lamb meat, cut it into small pieces (3x4 cm).
Grind into minced meat with a blender (kitchen processor).
Put the meat in a blender, salt it right in the blender.
Add ground black pepper and add some water. The water will help to shred the meat evenly.
Chop the meat.

You can add fat tail fat, chopped into small cubes, to the minced meat.

Add a LOT of onions to the minced meat: by volume to the minced meat 1:1.
Cut the onion into small cubes with a knife.
Then process the onion so that it gives the desired juice: pour salt into the onion and rub the onion and salt strongly with your hands so that it releases additional juice, which will effectively marinate the lamb.
It is necessary to marinate the meat in onions for a while.

Mix the grated onion with minced meat, add cumin if desired, rubbing it between your fingers. Mix.
Then add a LOT of water, because this water will then turn into meat juice.
IT SHOULD BE NOT MINING, BUT SOME LIQUID PORRIDGE. THIS TECHNOLOGY MAKE A CHEBUREK A CHEBUREK.

And if the minced meat is dense, it will turn into a kind of rubber-like lump inside the cheburek. The cheburek will not have a uniform thickness - the meat will shrink into the center of the cheburek. And we will eat the dough for a long time, then we will get to the meat, and then we will eat the dough again.
Leave the minced meat to marinate while kneading the dough.

Before sculpting pasties, the minced meat must be mixed again.

Put the minced meat on one half of the circle with a spoon, level it with a fork, literally smearing it over the dough, leaving the edges free, because they will stick.
Cover the minced meat with the second half of the dough, distribute, pressing the minced meat with your hand, release the air.
Pressing with your fingers, fasten the edges.
For a better fastening of the edges, fix this seam with a fork. This is a guarantee that the cheburek will not open.

For the full recipe, see Chebureki. The right recipe from the chef / Ilya Lazerson / Oriental cuisine https://www.youtube.com/watch?v=64oBWBk1jmo

Ilya Lazerson - in a culinary show on the Food TV channel, in his own unique manner, talks about the intricacies of the "bachelor's kitchen". Ilya Isaakovich Lazerson - one of the leading culinary experts in Russia, President of the St. Petersburg Guild of Chefs, author of books and radio and TV programs. Founder of his own culinary school.

Good afternoon. Today we are preparing very tasty, satisfying and loved by all homemade pasties with meat.

Ingredients:

For test:

1.5 cups of water (boiling water)
1 egg
4.5 cups flour
2 tbsp. tablespoons of vegetable oil
0.5 tsp salt

For minced meat:

800 gr minced meat (50 * 50 pork-beef)
a lot of onions for an amateur
1.5 cups of water
salt, pepper, seasonings to taste
1 cup sunflower oil for frying

How to cook delicious pasties at home

First, prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. Be sure to have cool boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to boil the flour. Pour a glass of flour, and knead so that there are no lumps left.

If you do not brew flour, knead in cold water, then the dough at the edges turns out to be hard. And if kneaded in this way, the dough turns out to be tender, bubbles well, and is not hard at the edges.

During the time that we will knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, knead again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very firm. Almost as firm as dumplings. See the amount of flour on the dough, you may need a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down and ripen a bit, then it will be much better. In the meantime, let's start cooking minced meat for chebureks.

How to cook juicy minced meat. Stuffing for chebureks

To make the minced meat juicy and tasty, mix the minced beef and pork equally. Add to it the onion, cut into small cubes. You can, of course, scroll the onion along with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, greens, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then we will definitely add water so that the minced meat is juicy and wet, then you will get chebureks with juice in the middle, juicy.

We add water last. For 800 g of minced meat, about 1.5 cups of water will go.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it out under a saucer, or you can roll it separately for each cheburek. For chebureks, the dough needs to be rolled out thinner.

Another important feature in the preparation of chebureks. More sunflower oil is needed so that they are not fried like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We spread the minced meat not in the middle of the rolled out dough, but on one half. Do not spare meat in pasties, the more meat, the tastier they are.

We cover the minced meat with the other half and, without pinching the edges, slightly flatten the minced meat with our hands. Then we crush the edges with a fork or you can just use your fingers, expelling air from the cheburek.

While sculpting pasties, you can put the oil to heat. It must be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan, if it boils, then the oil is ready. We put chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. If in time, then they are fried for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy chebureks. Homemade chebureks cannot be compared with what they sell in stalls.

Cheburek is a dish that is considered traditional among many eastern peoples. Its name is borrowed from the Crimean Tatars and means "raw pie" in translation. The dish is a small product made of dough with filling. Most often pasties are cooked with meat. This option is considered the most popular. Therefore, to begin with, any housewife should learn how to fry pasties with meat in a pan. The recipe and method of preparing such “pies” should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic pasties

The same recipe is often used in different countries. Pasties with meat in a pan are prepared here from a standard set of ingredients. In this case, you will need:

For test:

480 grams of flour;
1.5 glasses of water;
a pinch of salt and the same amount of sugar;
a third of a glass of any vegetable oil.

For filling:

0.5 kilograms of minced meat (beef and pork);
half a glass of water;
some salt;
bulb;
fresh herbs (cilantro and parsley);
ground pepper.

The process of preparing such chebureks takes place in several stages:

First you need to do a test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. And you need to remember that the water must certainly be warm. The finished dough must be covered with a napkin (or towel) and let it lie down for about half an hour.
For the filling, you first need to finely chop the onion and herbs, and then add all this together with salt and pepper to the minced meat. The mass should be slightly watery. Therefore, it is necessary to add water, broth or milk to it.
Roll out the dough into a thin layer, and then, using any means at hand (saucer or bowl), cut out round blanks from it.
Each of them is conditionally divided in half and the filling is distributed only on one of these parts.
Cover the mass with the second side, pinch the edges and additionally press them with the teeth of an ordinary table fork. The workpiece as a result takes the form of a semicircle.
Heat the oil in a frying pan, and then fry the semi-finished products in it until golden brown.

It turns out fragrant, juicy and very tasty chebureks. They are loved and eaten with pleasure not only by adults, but also by children.

Chebureks in Tatar

The Tatars have their own concept of what pasties with meat should be. The recipe in a pan, adapted to modern conditions, looks a little different. First of all, it concerns the test. To prepare it, you need to use the following products:

for 0.5 kilograms of flour one egg, 300 milliliters of water and a little salt.

This dough is made in three steps:

First, in a separate bowl, beat the egg with salt and water.
Gradually introducing flour, knead an elastic, but rather tight dough.
Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling, already familiar ingredients are used:

300 grams and the same amount of pork neck;
5 grams of black pepper (ground);
salt;
2 onions;
2-3 tablespoons of prepared beef broth.

Filling technology:

The meat of both types must be washed well, cut into pieces.
Peel the onion from the husk and crumble arbitrarily.
Grind both components in a blender.
Add spices, salt and mix.
The mass should not be very thick, so it should be slightly diluted with broth.

After that, you need to blind the blanks in the shape of a crescent according to the method described above, and fry them in a large amount of oil. Still hot pasties in Tatar style, you must first put it on a napkin so that it absorbs excess fat. Only then can they be eaten.

Vodka dough

Sometimes they prepare choux pastry for chebureks with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough more crispy, which is what is needed in this case. To make good pasties with should include the following composition of products:

For test:

640 grams of flour, 1 raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

Boil water for the dough, and then add salt and oil to it.
Pour 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
Add egg and pour vodka.
Gradually add flour. The finished dough should stand for at least an hour.
For the filling, lamb must be passed through a meat grinder.
Cut the onion and mash it with a crush with salt and spices.
Put the ingredients together, add water and mix. Kefir can also be used as a liquid supplement. With it, the stuffing does not spread and acquires a pleasant taste.
Divide the dough into balls, roll each of which into a cake no thicker than 1 millimeter.
Put the filling on one side, and then cover it with the second edge and press a little, squeezing out excess air. Otherwise, pasties will bubble strongly.

10. Fry in a pan in hot oil.

Golden crunchy products will be delicious even after cooling.

Pasties from choux pastry in milk

The dough can also be prepared with milk. Then vegetable oil is not needed. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of a traditional filling, the usual step-by-step recipe for pasties with meat in a pan is suitable. From the products for the test you will need:

1 cup low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The technology of the process is simple:

Heat milk and add salt to it.
Sprinkle the sifted flour on the table. Make a hole in the center of it.
Pour milk and vodka into it.
Knead the dough and let it stand for about half an hour.

After that, you can do the filling. For her you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be properly prepared:

First, the meat must be finely chopped with a knife. If desired, it can be ground in a blender.
Finely chop the onion and mix with salt. This gruel should stand a little and let the juice flow.
Combine onion with meat.
Add spices, lard and chopped greens.

The formation of chebureks takes place in three stages:

First, the dough must be divided into portions.
Roll each of them into a round cake with a thickness of no more than 2 millimeters.
Put the filling on one half.
Cover it with a free piece of dough, press and pinch the ends.
In order for the product to have the correct shape, the excess can be cut off by applying an ordinary saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Pasties from dough on kefir

Using the dough cooked on kefir, you can make wonderful pasties with meat in a pan. Finished products are very tender and fragrant. For work you will need:

for half a liter of kefir 10 grams of salt, ½ kilogram of flour and the same amount of minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

Cooking such chebureks is very simple:

First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it must be laid out on a cutting table and rolled out until it becomes elastic enough. After that, the dough must be wrapped in a film and put aside for a while.
For the filling, first you need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
Forming of products is carried out in the usual way. First, a piece of dough is rolled into a cake, and then the filling is laid out on it. Now it remains only to fold the workpiece in half and pinch its edges tightly so that there are no holes left.
Fry pasties in oil for 5 minutes on each side.

After that, the finished products should lie down a little on a paper towel so that it absorbs excess fat. Now you can treat your family and friends with fragrant and juicy chebureks.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a pan so that the filling inside remains soft and juicy. It is not difficult to do this. First you need to remember that in an ideal cheburek should be combined:

golden crispy crust;
tender filling;
the presence of a fragrant broth inside.

If everything is already clear with the test, then you should talk about the filling in more detail. There are a few important points to keep in mind:

Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry meat. For the best result, experts advise using mixed minced meat. In addition, it must be taken into account that the meat should be quite fatty. If this is not the case, then you can add a little ordinary fat.
For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. In extreme cases, it is permissible to pass it through a meat grinder. True, the nozzle must be taken with large holes. Stuffing should not look like a liquid shapeless mess.
The composition of the filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
For more flavor, it is advisable to use a set of your favorite spices.
For greater juiciness, it is also advised to add broth to the filling.

Given these tips, you can cook amazing chebureks. Relatives from such a dish will be delighted.

Chebureks "in Greek"

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it in the best traditions of the national cuisine of the Mediterranean countries. To be convinced of this, you should try to cook homemade pasties with meat in a Greek-style pan. You will need a certain set of products:

For test:

1 egg, a glass of cool water, a tablespoon of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, suluguni or cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, zira, thyme, coriander).

You need to cook such chebureks step by step:

First you need to make filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is smooth enough. After that, the mass must be wrapped in a film and left for half an hour to swell the gluten.
For the filling, combine minced meat with finely chopped onion and other ingredients. The mass must be well kneaded. Then knead the cheese with your hands (or grind on a grater), and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
Before shaping, each piece of dough must be well kneaded. First, the ball must be turned into a cake with your fingers, and then, wrapping the edges inward, press them strongly into the middle. After such a punching, the workpieces should lie down a little more under the film.
Roll out each cake to a thickness of 2-3 millimeters. Put the filling on one side, and cover the other, pinch the edges and flatten slightly with a rolling pin.
Fry in oil until golden brown.

Usually such chebureks are eaten hot, washed down with juice, curdled milk or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry pasties without adding oil. Such a dish is called “yantyk”. It turns out not only less fat, but also more useful. How to make pasties with meat in a pan without oil? To work, you need a minimum set of basic products:

For test:

for 320 grams of flour, a pinch of salt and 150-200 milliliters of water.

For filling:

for half a kilogram of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such chebureks differs little from the standard version:

Sift the flour, mix it with salt, and then, adding water in portions, make a dense dough. After that, it must be covered with a towel and set aside.
At this time, the meat with onions should be chopped. To do this, you can use any kitchen appliances. Then add the rest of the ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
Divide the dough into pieces and roll them into cakes. Put the filling on one half, retreating 1 centimeter from the edge. Cover the mixture with the other side. Preliminarily, the edges of the workpiece must be moistened with water.
Fry in a dry frying pan under a lid without adding oil.

Before serving, each cheburek should be smeared with butter. Usually such products are usually eaten with fresh vegetables (cucumbers or tomatoes).

Secrets of delicious chebureks

5 secrets of the famous dish reveals the most expensive chef in the capital

1) Why do you need to pour the broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling?
4) Why can't minced meat be heavily crushed?
5) Why roll a bow with a rolling pin?
Of course, I got answers to them. I will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie down a little in the refrigerator in order to become elastic and pliable when rolled out.

For test:

Flour -500g.
Water - 150-180 g,
Salts -2g,
Sugar sand - 2g.
For minced meat:
500 g meat 1 onion
a bunch of dill 200-250 g
meat broth salt
black pepper,
zira to taste

Cooking:

Sift the flour through a fine sieve on the table, form a hill, add salt and sugar to the flour (to make the dough crispy), make a recess in the flour and pour water into it. Knead a pretty stiff dough. Wrap it in a film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner. Divide the infused dough into two parts and make even bundles of it with a diameter of 3 cm. Cut them into circles 2 cm thick (40 g each).
Then press the resulting circle with the palm of your hand, form a cake and sprinkle them with flour so that they do not stick together. Put them in a plastic bag and put them in the refrigerator. This time, prepare the minced meat.
Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because. with strong squeezing of the meat, it releases a protein that makes the minced meat stick together. When mixing minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the stuffing juiciness and tenderness. The amount of broth depends on the density of the meat.
Then put the minced meat in the refrigerator for 30 minutes for its “seizing”, and pull out the semi-finished dough and roll out each cake almost to “zero”. Put a tablespoon of minced meat on one side of the cake, evenly distribute it, cover with the second half of the cake and blind the pasties along the edge, cutting with a special zigzag cutter. It is necessary to fry pasties at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do it in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if there is no wok, then it is possible in a frying pan. I assure you, it will be just as delicious.

Chebureks! Juicy, tasty, everyone's favorite.

Secrets of delicious chebureks

Surely you also love chebureks. I have not yet met a single person who would not love these fragrant, mouth-watering, crispy fried products. Both men and women love them equally. By right, they can be attributed to the category of festive 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 cooked. It is believed that pasties are better for men, since the dough should be well kneaded, rolled out thinly and not torn. But women, knowing the secrets of preparing this extraordinary dough, cook them no less tasty.

What is the secret of cheburek test?

Custard is considered the best and correct pastry dough.

Choux pastry and juicy minced meat for chebureks — Here are the main secrets of everyone's favorite dish.

What we need:

for the test

0.5 glass of water
handful of salt
flour 3-4 cups

for minced meat

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

Cooking:

Cheburek choux pastry.

What should it be?

Bring water to a boil, add salt and add 2-3 tbsp. spoons of flour. Remove from fire and mix well. It turns out a kind of paste. Take it out on a plate and let it cool. The dough is not ready yet, it is still a blank.

And we ourselves begin to prepare minced meat.

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

Once I had to peep how professional chefs prepare 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, prepare the onion properly. You can also skip it along with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the fragrant zest. Therefore, we either cut it with a knife, as small as possible, or chop it with a blender, and sprinkle with salt, rub it with our hands until juice appears. Juice, in turn, will serve as a marinade for meat. Once this has happened, set the bow aside.

Be sure to wash the meat, dry it, clean it from the films. Cut into small pieces and chop. Who is in a meat grinder, and someone is a combine. Doesn't matter.

We twist the fat together with the meat.

We must achieve the juiciness of the meat so that there is as much juice in the chebureks as possible. And it's very easy to do so.
Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but do not get carried away, because the taste of the filling can change a lot. Mix the meat and onion very thoroughly.
And again the secret, but this time, the most important .

Add water to mince. How? It is enough for the filling to turn into a mushy mass and to be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed over the cheburek, and not to stray into a lump in one place.

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

The lump of dough has already cooled down and we can start kneading the custard dough. Add regular flour and knead elastic dough. If it turns out thick, add a little water, if it is thin, mix in the flour. We are trying to obtain an 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 chebureks with heat, with heat. This dish should be eaten immediately. They are not prepared for tomorrow. And it would not be bad to cook them together. One sculpts pasties, and the second fries them.

One also copes well, but it takes much more time to cook and you need to constantly monitor that the chebureks do not burn out.
And one more not unimportant feature. They cannot be stuck in advance and fried for the arrival of eaters. Because minced meat is juicy and the dough can become sour.

If you have already fried chebureks before, then you have probably already encountered these cooking features. If you haven't done it, don't worry anyway. It all looks complicated on paper, but if you only cook it once, you will want to cook them 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.

Sculpt and fry chebureks

Pour oil into a frying pan and put on fire. There should be enough oil so that the chebureks are deep-fried. We leave the oil to heat up and begin to sculpt pasties.

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

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

For better gluing of the edges of the cheburek, you can use an egg. Lubricate the edges of the cheburek with an egg and glue together so that the juice does not flow out. But, when you learn to feel the dough, the need for this may disappear. And for the first time, let's use this helper .

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

Lubricate with an 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 need will serve us as a decorative design for the finished cheburek.

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

Our cheburek is ready to go to the 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 hissed, the oil bubbled, so you can send our cheburek to the pan.

We put our handsome man - cheburek in a pan. It begins to fry intensively, and we, without wasting time, proceed to the formation of the second cheburek.

Don't forget to look at the first one. Cheburek may begin to bubble, which makes it even more appetizing. We bring to a golden, ruddy crust and turn the cheburek on the second side. And at this time, we already have the second cheburek ready for frying and we also send it to the pan.
While the first cheburek is being fried with the second side, the second cheburek will blush its first side, and we are sculpting the third one on the table. It turns out such a kind of conveyor. The meat is smeared in a pasty with a thin layer, so it has time to fry and release the juice.

And the family members are already lining up. After all, the fragrant smell of fried chebureks teases not only them, but I am sure that your neighbors too.

This is how they are prepared, our favorite pasties.

Using choux pastry and juicy minced meat for chebureks You will always be sure of the success of their preparation.

I wish you bon appetit!