Dough for pasties in ice water recipe. Cooking pasties in mineral water - recipe in a pan

Chebureks (or a dish similar to them) are in the cuisine of various Turkic and Mongolian peoples, but they came to us from the Crimean Tatars, as evidenced by the practically unchanged Crimean Tatar name.

If you follow the historical logic, then pasties should be called only fresh, water-mixed pies filled with minced meat, fried in animal fat. But such a logic is not viable, because it would add thousands of new words not only to the culinary, but also to the general vocabulary. Therefore, the results of culinary experiments, even leading to significant changes in the basic recipe, are called the same as the initial dish, only clarifications are made. There are pasties with milk, kefir, yeast pasties, pasties with vegetable filling, with cheese - and so on and so on.

Very often, in new recipes, the border between pasties and other dishes is rather arbitrary. For example, what is the difference between yeast pasties and whites? Only the thickness of the dough. It did not work out to roll thinly - and now you no longer have pasties, but failed whites. Therefore, we advise all beginners to master the fine science of cooking pasties to start with the classics.

Cheburek recipe in general terms

Whatever recipe the pasties are prepared, the dough for them should be rolled out very thinly. This is the essence of the dish: a large hollow pie, the dough layer of which seems to consist of two parts - a very thin, deep-fried crust, and a tender, also thin, part soaked in meat juice, facing inward. The filling itself should occupy a small volume of the space that forms inside the cheburek during frying, but it envelops the pie from the inside, saturates the crust with taste and aroma, therefore it should be juicy.

The popular saying "you can't spoil porridge with butter" is not applicable to pasties: an excess of filling does not decorate them at all and meat should be in moderation. If we are talking about a "standard" pie a little larger than the palm of your hand, then two or three teaspoons of liquid minced meat are enough for it.

Do not skimp on the filling - liquid minced meat should be enough.

One more important detail - pasties are fried not “in oil”, but “in oil”. Its quantity, of course, increases the price of the dish, especially if you adhere to the rule of not reusing the oil, but the lack of fat during frying leads to the fact that the pies do not swell, but remain flat and hard, and besides, they burn.
For cooking pasties, it is good to have a special cauldron in which they can swim.

Correct pasties are fried not “in oil”, but “in oil”.

Dough for chebureks

Classic recipe

I will not argue that this is exactly the recipe that can be considered the "progenitor" of all varieties of pasties that exist today, but it is the most common and, one might say, basic.

There are no strict proportions for this recipe - someone adds a little more oil, someone puts a little more flour, making a tougher dough, but roughly the recipe can be written like this:

1 tbsp. water
0.5 tsp salt
2-4 st. l. vegetable oil
3 tbsp. flour (+ flour necessary to give the dough the desired consistency)

To knead the dough, take a deep bowl and pour flour into it (for a start - 3 glasses). A depression is made in the center of the bowl in the flour, water is poured into it, salt is poured and vegetable oil is added.

Next, they begin to knead the dough out of the water with a spoon, picking up the flour from the edges of the funnel, until all of it is involved. If at the same time the dough has become steep enough to collect it in a very dense lump, then flour is no longer required - the dough is wrapped in a film and left to "rest". If there is not enough flour, little by little it is added.

Dough for chebureks chir-chir

Everything got confused in the Oblonskys' house and everything got confused in the history of the chebureks chir-chir. If you try to find the truth among the versions of their origin, be sure to come across several stories that this is a dish of the Greeks, Karaites, Krymchaks, and others may also be found.

In the same way, you are unlikely to find an exact definition of chir-chir and that cherished quality that distinguishes these pasties from its relatives. But there is nothing to be done about it - globalization, mixing of cultures, informational freedom, in which valuable grains of information about rare and unique things are especially easily lost.

However, if you look closely at the pies, which are called chir-chir, you will notice their special bubbling and assume that the point is not so much in the special recipe for the dough, but in the way the pasties are formed.

So, blanks for pies are rolled out not just from pieces of dough, but from long sausages rolled into "snails". It turns out an almost flaky dough, and the air remaining between the layers raises a lot of bubbles on the surface of the cheburek.

In general, the dough recipe is similar to the classic one, but sometimes yolk is added to it.

Choux pastry

2.5 tbsp. flour
1 tbsp. boiling water
0.5 tsp salt;
1 tbsp. l. vegetable oil

Choux pastry has a lot of advantages: it is soft, easy and pleasant to work with, it does not break so easily and does not require constant addition of flour. And you can also avoid the fuss that always accompanies the preparation of pasties, if only one person is involved in the process. Since the pieces of ordinary dough quickly become limp at the point of contact with the filling, they must be made immediately before frying, and the cook has to "torn" between the cauldron, minced meat, rocking chair and a plate with ready-made pasties.

If you decide to make choux pastry, cooking pasties will go easier - you can safely prepare all the pies for frying, and then gently fry them, dispensing with burnt oil and pies torn in a hurry.

So, flour is poured into a bowl and poured with boiling water with salt dissolved in it. The flour quickly sets into a lump, after which you can add oil and knead the dough. Flour is no longer added during the kneading process, and the dough is elastic and does not stick.

As usual, choux pastry for pasties is left to rest for 30-40 minutes.

Chebureks on kefir

It would seem, why reinvent the wheel and complicate a good recipe, if it turns out great on water? But people in the know say that pasties mixed with kefir remain soft even after cooling.

That is, pasties are usually served hot, straight from the cauldron, while they are crispy on the outside and soft on the inside. Then, cooling down and absorbing moisture from the air, pasties lose their "crispness" and become hard, but pasties on kefir do not have this lack.

1 tbsp. kefir
1 egg
0.5 tsp salt
3-4 tbsp. flour

The dough is kneaded in the usual way. You can, as in the classic recipe, make a depression in the flour for liquid, but it is more convenient to just pour the kefir and the egg into a bowl, salt and gradually introduce the flour. Such dough for pasties should be slightly softer than dumplings, and it is also left to rest.

Chebureks on yeast dough

It is safe to say that yeast dough is one of the worst options for making pasties. It is difficult to roll it out to the desired thickness and almost impossible to fry until crisp. Perhaps there is only one argument why it is still worth trying to cook yeast pasties - their specific, sour, bready aroma of yeast baked goods. It's delicious.

So:
1 tbsp. water
0.5 tsp salt
0.5 tsp dry yeast
1 tsp Sahara
1 tbsp. l. vegetable oil
3 tbsp. flour

You need to knead the dough and leave it to distance for about an hour. It is not necessary to melt the dough for a long time, because the task of "splendor" of the pies is still not worth it. After proving, knead the dough and knead a little until smooth.

Filling for chebureks

As I have already said and will repeat more than once, the filling for pasties should be juicy. In the original, fat tail mutton fat makes it juicy, but more often (especially if pasties are cooked with beef or pork), water or broth is simply added to the fatty mince.
Also, a lot of chopped onions, salt, pepper, and sometimes fresh dill are put in the filling for pasties.
As for the slicing of meat, in the gourmet version it is chopped. The most experienced chefs do this with two heavy, sharp knives, striking lightly criss-cross until the meat turns into a homogeneous mass of small pieces.
If the filling is made from minced meat, then water or broth must be mixed into it very carefully and not leave the minced meat for a long time (or, if the water has peeled off, beat everything again).

A tasty addition to meat pasties - cheese. If it is used, it is usually not mixed with minced meat, but laid out in a layer already during sculpting.

Other fillings:

Pure cheese (without meat), cottage cheese, potatoes, mushrooms, cabbage. There are also more extravagant options, for example - salmon, salmon, spinach. However, cheburek is partly just bread, and many products are combined with it.

How to cook pasties

When the dough is rested and the minced meat is prepared, you can put the cauldron on the fire and engage in the formation of blanks. If you choose a classic dough or dough on kefir, then you need to make pasties as the previous batch is fried or ahead of it by 2-3 pieces.

To prepare standard pasties, the dough is divided into pieces the size of a tennis ball and each piece is rolled thinly. The workpieces must be very thin (about 1 mm) and evenly rolled out. If there are excessively thinned areas on the workpiece, the cheburek will most likely burst, the juice from the filling will get into the oil and the oil will have to be changed after a while (not to mention that the cheburek will not be so tasty without juice).

How to roll thinly? To roll out a lump of dough thinly and evenly, it is first rolled into a cake, and then a rolling pin is drawn from the center to the edges, turning the workpiece until it reaches the desired thickness.

How to sculpt? When forming pasties, it is very important to firmly mold the edges. To do this, they also use a rolling pin, simply rolling the dough around the edges, and cut off the excess part with a knife or cut off the edge with a special wheel, immediately making a curly shape.

How to fry? Fry pies in a large amount of fat - they should float freely in the container and not touch the bottom.

About temperature

The temperature of the oil is very important, since it is both too high and too low, it radically changes the appearance of the finished dish: with insufficiently heated oil, the dough absorbs a lot of fat, the pasties are heavy, oily and do not crunch. If the temperature is too high, the oil smokes, a burnt aftertaste appears in it, and the filling inside the pies does not have time to cook.

To determine the desired temperature for frying, it is enough to dip a piece of dough into the butter and wait until the fat around it begins to boil intensively (remove the test dough immediately after determining the temperature).

Do I need to pre-fry the filling? Sometimes minced meat is pre-fried with onions, fearing that the meat will not have time to fry. This is a wrong decision, as frying alters the taste of the filling. The correct approach is to reduce the amount of filling and fry the pasties in a large amount of oil at a high temperature. In this case, the temperature to which the inner part of the cheburek is heated is enough for the meat to be fried in 4-5 minutes.

In order for the surface of the chebureks to become covered with appetizing bubbles during frying, you need to pour boiling fat from the cauldron on top of them, however, too intense watering leads to a quick swelling of the cheburek and it can burst.

The secret of a delicious filling is its juiciness, and juiciness is achieved either by adding fat (fatty meat, a piece of fat tail lamb fat, a piece of butter), or by adding water, broth, sour cream, kefir. Onions play a separate role in the filling, which gives not only aroma, but also juice.

The combustion temperature of sunflower oil is more than 200 ° C, while other products burn much earlier. In order for the oil in which the pasties are fried to remain light as long as possible and not to smoke, it is necessary to avoid getting any additives into the cauldron. This is especially true of flour and juice from the filling, which is poured into oil when the cheburek is torn (it is better to brush the flour off the surface of the raw cheburek with a special soft brush).

So that the onion pieces in the filling are not felt, you need to chop it finely, and then roll it with a rolling pin on a cutting board.

Ready pasties are not laid out immediately on a plate, but allowed to drain off the fat, placing them on a wire rack or on a paper towel.

Unrefined oil has a lower burning temperature and is less suitable for deep-frying.

To get a more intense color of the finished pasties, you can add beer or a little sugar to the dough.

Gourmets recommend using onions for filling in a 1: 1 ratio with respect to meat. Another interesting proportion: the amount of minced meat and the amount of dough for one pasties should be approximately equal.

The original way to add juice to the filling is to put finely chopped peeled tomatoes to the minced meat (one large tomato per 500 g minced meat).

Chebureki is a very tasty, but not entirely festive dish. To decorate the taste and decorate the serving beautifully, you can prepare a sour cream sauce for them from sour cream, herbs and a small amount of garlic. And separately on the dish you can put fresh leafy vegetables, tomatoes, radishes, cucumbers.

Chebureks as in cheburek

As in any business, experience is the main thing in making delicious pasties. Culinary intuition is also important, but it comes with experience and it is not worth relying only on intuition if you do not have at least five or six attempts at cooking a dish (successful or not) in any case.

Above, the entire process of making pasties at home was described in sufficient detail, but in the end I would like to once again note the most important points:

To cook chebureks, as in cheburek (with beautiful bubbles), you do not need vodka, soda, mineral water.

The three whales on which this dish rests are thin dough, juicy filling, a large amount of fat for frying. If these conditions are met, then the rest of the details (the amount of filling, spices, additions to the dough or minced meat) can be brought closer to the ideal by trial (and not necessarily errors). If you make a mistake in the main thing, then the details will not help correct the situation.

They were the “tasty treat” of our childhood. Now fast food has replaced chebureks, which is already literally at every turn. But how can he beat this juicy meat filling wrapped in a thin and crunchy dough?

They come with various fillings, but the most popular is meat or minced meat. They are rarely served with potatoes, cabbage, cottage cheese and even sweet ones. Strange, but it happens. That is, in fact, the dough is used like a regular pie.

Chebureks are also good because they do not have to be eaten hot, they are very tasty and cold, and even on the second day. But for those who have never eaten them before, we strongly recommend trying the first cheburek straight and deep-fried. This is an indescribable taste and aroma! When you try them in this form, you will not be able to refuse cold chebureks.

Today we offer you five different types of dough to prepare and give you time to decide which filling you want more. A lot of tips and secrets from us are guaranteed today!

To prepare the dough, you need the most common ingredients that can really be found in every home. These are mainly salt, flour, vegetable oil and water. It doesn't seem necessary to explain exactly how to choose these products, right?

But eggs are the product that will be needed in four out of five recipes, and you can really write a few words about it. Pick eggs is a snap. This is exactly what many buyers think, but they do not even suspect that they have eaten spoiled eggs more than once just because they did not even try to choose fresh ones. How do you find them?

Try shaking the eggs around your ear first before buying them. They shouldn't make any sounds. If there is still a dull sound, it means that the product has been standing for a long time and has managed to gain oxygen. In addition, the yolk has probably already come off its walls;
The next way to buy fresh eggs is with a cardboard box. This is how eggs are often sold, and in this case, the time of their sale is indicated on the box. Choose the freshest and remember that the eggs have two to three days after the deadline;
The next method for purchased eggs is to draw on a deep container of water and lower each egg in turn. The lower it lies, the fresher it is.

Now you can start making the dough. Think about the filling yourself. Add whatever tastes better to you. But we told you a couple of secrets about her too. Read below.

Classic pastry for pasties

Cooking time

calorie content per 100 grams

Everyone loves and knows the classics, therefore, such recipes simply must exist. Moreover, their existence must be supported. Read and play with it!

Tip: to cool the dough quickly, you can put it in the refrigerator. If pasties are prepared in winter, you can put the bowl with them on the windowsill outside the window.

An equally popular option and, probably, we can say that it stands very close to the classics. Just one more ingredient, but you get a completely different dough and, as a result, different pasties. Here words are superfluous, you have to try!

How much time is 45 minutes.

What is the calorie content - 344 calories.

How to cook:

Pour water into a saucepan, add oil and salt to it, mix and remove to gas;
Bring to a boil and add half of the flour, mix thoroughly so that the dough gathers, and a dough crust forms at the bottom of the stewpan;
Remove from heat and let cool slightly;
Drive in an egg and bring the ingredients to homogeneity with a spatula;
Then add the remaining flour in several stages until you get a homogeneous and smooth dough that can be collected in a ball;
Cover and remove while the filling is cooking, then use as directed.

Tip: if you are short on time, you can immediately add all the flour in the first stage, and then only bring the consistency with a raw egg.

Egg dough with vodka for chebureks

It is believed that if a lot of eggs are added to the dough, then it becomes very tender. The same goes for vodka. So here we get a whole bomb of tenderness, the list of components will include eggs in the amount of four pieces and even vodka! Try it now!

How much time is 50 minutes.

What is the calorie content - 337 calories.

How to cook:

Heat the water, add salt to it and dissolve it completely;
Add eggs, bring until smooth;
Next, pour in vodka and mix;
Now gradually, in parts, add flour, passing through a sieve;
Pour oil into a saucepan or saucepan and bring to a boil on the stove;
Pour hot oil into the dough, mix until smooth and thick, set aside;
Then cover, remove for thirty minutes and then start working with it.

Tip: don't be alarmed if the dough is tight. After cooling in the refrigerator, it will shrink even more. But it is precisely this consistency of the dough that will make the pasties tender.

Do not worry that they will turn out to be alcoholic. As you know, alcohol evaporates during heat treatment and all the most useful remains, so even children can and should be offered pasties!

How much time is 40 minutes.

What is the calorie content - 213 calories.

How to cook:

Break the egg into a bowl, add salt to it and beat it a little;
Add beer and stir;
Then, in parts, pour flour through a sieve, kneading the dough;
When the mass becomes homogeneous, cover it and let it rest for half an hour.

Tip: You can also use dark beer instead of light beer.

The name itself already speaks of the tenderness of the future result. Soft and healthy cottage cheese will turn the dough into the same tender and tasty taste. You also need to try and this is a must!

How much time - 1 hour and 35 minutes.

What is the calorie content - 252 calories.

How to cook:

First of all, cottage cheese must be put through a sieve so that it becomes homogeneous and large breasts do not come across in the dough;
Add soda to it, mix and set aside for ten minutes;
During this time, beat the eggs into a light foam, adding a little salt to them;
Mix both masses and bring them to a homogeneous consistency;
Start pouring flour in portions (fifty grams each) through a sieve;
After each addition, be sure to mix the components together;
Roll up the ball, wrap it in plastic and put it in the refrigerator for at least one hour, or better longer;
When you see fit, take out the dough and start working with it.

Tip: in this recipe, you can use cottage cheese of absolutely any fat content.

If you want really crispy and at the same time tender pasties, be sure to add vodka to the dough. At least a couple of drops. This will have a good effect on the dough and the result. You will be more than satisfied;
To get really ruddy and crispy pasties, they must be fried in a huge amount of oil. That is, not so that the bottom is covered, but that the entire cheburek goes under the oil. So we recommend deep-frying them;
The dough must be put into the refrigerator so that all the components combine even better. This is an obligatory item in the preparation of any pastry dough;
To make the filling really juicy, you need to add some kind of liquid to its composition. It can be plain water, broth, or even sour cream. In terms of consistency, the filling should be like a thin puree. Also, for juiciness, onions, fat or lard are added to the filling;
It is very important to carefully close the pasties, otherwise the liquid will leak out, combine with the oil and you will get an explosion from the splashes. This can not only stain the stove, but also burn your hands;
For those who crave hot pasties with the very same pimples, as in the mouth-watering photos, we have a special secret. Chebureks just need to be watered with oil while they are fried from the bottom. But here it is important to know the golden mean, because if you overdo it, the cheburek will burst;
Before sending pasties into oil, they must be cleaned of flour with a special brush. In this case, flour will not get into the oil, and it will remain light and usable for a long time;
If you do not like onions, we suggest chopping them for the filling using a grater or punching them in a blender until puree. But here it is very careful, as a lot of juice from the root crop will stand out and not only the strongest chef will cry, but also the relatives in the next room. Not the most pleasant task, unfortunately;
Put the finished "pies" on a wire rack or paper towels to remove excess oil. If you put it immediately on a plate, then a lot of oil will collect at the bottom;
For a beautiful and ruddy color, you can add a little sugar to the dough. Any beer in the dough can play the same role;
Real culinary experts believe that the proportion of dough, onions and meat should be absolutely equal. That is, 30 grams of meat, 30 grams of onions and 30 grams of dough. It turns out delicious, juicy and rich! Still, with such and such a filling;
Another good way to make pasties juicy on the inside is to add the peeled tomato directly to the meat. One tomato for a pound of meat will be enough.

Chebureks are loved by everyone and they are simply incredibly tasty. Probably, there is no person who would refuse the supplement. Unfortunately, it is not entirely presentable to serve them for a holiday, but on a weekday it is quite possible to treat them to guests, and at the same time to yourself!

Chebureks are rightfully considered a universal dish. They are served as a snack for beer or used as an independent dish. Experienced housewives prefer to cook the delicacy on their own, since the store products are not of high quality. Chebureks are firmly rooted in Russia, they have taken an honorable place in the fast food menu. Some amateur chefs classify the dish as a culinary masterpiece that requires a certain skill. Let's try to determine if this is so.

Secrets of cooking pasties

Experts in the field of culinary arts have identified the main "laws" of cooking pasties at home. Let's take a look at each of them in order.

The cooks unanimously insist that the cheburek dough should be prepared without the use of yeast. According to the traditional recipe, flour was mixed with salt, water, vegetable oil and spices (optional). After a certain period of time, the hostesses began to add granulated sugar and chicken eggs to the dough, which make the pasties crispy.
A distinctive feature of cheburek dough from all others is its structure. The composition is prepared from two to three parts of flour and one part of water, as a result of which the dough is steep.
In order for golden bubbles to appear on the cheburek, the pies need to be fried in a large amount of oil. For this reason, the dish can hardly be called dietary; it is not suitable for weight-watchers. If you add vodka to the traditional dough, the cheburek will turn out to be juicy and crunchy.
Particular attention is paid to the dishes in which the cheburek will be fried. The best option is a thick-bottomed pan (preferably cast iron), which retains heat well. Some housewives use a deep frying basket, it greatly facilitates the cooking process.
It is convenient to fry chebureks in cast-iron saucepans and wok pans. The option of using an electric deep fryer, which is equipped with almost every multicooker, is also suitable. Pour a large amount of oil into the bowl, the cheburek should float in it. Such a course will ensure uniform frying on all sides.
If we talk about the stuffing for chebureks, according to the traditional technology, cooks added chopped beef, lamb, veal. Today, pork and chicken flesh, from which minced meat is prepared, has gained wide popularity. In some cases, broth was added to the meat, which made the pasties soft.
Meat delicacy is necessarily prepared with the addition of a large amount of onions. It must first be passed through a meat grinder so that the vegetable will release its juice. The choice of onions depends on personal preference, yellow, white, red or purple will do.
Favorite spices, chopped fresh herbs (parsley, dill) are added to pasties as additional ingredients. If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, vegetable filling. In this case, the cheburek is considered "inferior", because there is no meat in it.
Chebureks are fried in refined vegetable oil, maximally purified from impurities. A high quality deodorized corn, olive or cotton product is also suitable. To get tender pasties, fry them in pre-melted butter.
The duration of frying pasties depends on the technical characteristics of the stove and the thermal insulation of the dishes. The blinded pie must be dipped in oil heated to a temperature of 200 degrees.
Ultimately, you should have a cheburek with a light brown or golden crust on the entire surface. It is necessary to serve the dish to the table only hot, otherwise the crispy crust will lose its peculiarity.

Stage 1. Dough for chebureks

As mentioned earlier, cheburek dough is prepared without the addition of yeast. Today there are many recipes, we will offer the most common. Choose the option you like, start mixing the ingredients.

Boiling water dough

premium flour - 530 gr.
filtered water - 220 ml.
vegetable oil - 30 ml.
chopped salt (preferably extra) - 15 gr.

The recipe for this test involves kneading with boiling water, so you need to boil drinking water in advance. When the liquid reaches the desired temperature, add vegetable oil to it.
Sift flour in a separate container, combine it with chopped salt. Start pouring boiled water in a thin stream, stirring to avoid lumps. Knead the dough into a tight ball, leave to cool to room temperature.
Then add flour, forming an elastic and dense dough. To determine the amount of flour in the second stage, you need to proceed from the initial state of the mass. Be guided by such parameters so that the composition turns out to be non-sticky and smooth.
When the dough is ready, place it in a deep bowl or on a cutting board. Cover with cling film or cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for sculpting.

Beer dough

chicken egg - 1 pc.
beer (preferably light) - 245 ml.
salt - in fact
flour - in fact (about 600 gr.)

Refrigerate chicken egg and beer. Break the egg into a deep bowl, add salt, beat with a mixer for about 2 minutes at medium speed. Start pouring the cold beer in a thin stream while stirring the mixture with a fork.
Sift flour, start kneading the dough. Turn on the mixer to minimum speed, start slowly whisking the mass and add flour at the same time. The exact amount is difficult to predict, act according to the situation (how much beer is hovering).
Add flour in small portions so that the mixer has time to stir. When the dough is thick, stir it with a fork and then with your hands. You should end up with an elastic, non-sticky mass suitable for sculpting.
At the end of all manipulations, roll the dough into a ball, wrap with plastic wrap or place in an airtight container. Let it brew under natural conditions (room temperature) for about 1 hour, as long as possible.

Vodka dough

wheat flour - 800 gr.
filtered water - 340 ml.
egg - 1 pc.
vodka - 35 ml.
fine salt - 10 gr.
sunflower oil - 60 ml.

Wash the enamel pot, pour oil, vodka and drinking water into it, add salt, put it on the stove. When the first bubbles appear, reduce the power to a minimum, simmer for another 3 minutes.
Now sift the flour, pour it in small portions into the liquid, stir at the same time. Make sure that no lumps form, knead them with a fork on the edges of the pan.
Leave the dough to cool. When it reaches room temperature, start kneading. Add flour and at the same time form a plastic mass that won't stick to your hands.
When the dough is ready, wrap it in foil, wait 1.5 hours. For the specified period, remove the polyethylene 1 time and knead the dough with flour well. In the end, you will get a composition suitable for sculpting pasties.

Stage 2. Filling for chebureks

minced meat - 320 gr.
onions - 3 pcs.
dill or parsley - 1 bunch
salt - in fact
spices (any) - at the discretion

For the cheburek filling, pork and ground beef are ideal, mixed in a percentage ratio of 60:40. For gourmets, lamb or veal is suitable, you can even use chicken. The main condition for choosing a filling is freshness, the presence of fatty layers (for example, the area of the brisket).
To cook minced meat, chop a piece of meat into cubes, mince it 1-2 times. Onions are added in a 1: 2 ratio (1 part meat, 2 parts onion). Such a move will make the pasties juicy inside, especially if they are made from beef / veal. The onion is peeled and passed through a meat grinder separately from the minced meat.
You can pour a small amount of rich meat broth into the minced meat, this will also add juiciness to the pasties. When all the ingredients are ready, mix the minced meat with the onion, salt to taste, add spices (optional). Chop fresh herbs, mix well.

Stage 3. Cooking pasties

vegetable oil - about 400 ml.
flour (for rolling out the dough) - 80 gr.

Sprinkle flour on the table, start rolling the dough. Form a layer about 4-6 mm thick. Take a deep and wide bowl and cut out circles with it.
Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo it. If there is too much meat, the dough will break.
Connect the edges of each layer to each other, pinch with your fingers. Pinch the dough well, otherwise, during the frying process, the cheburek will creep out, juice will flow out of it.
Take a deep frying pan, pour enough oil into it so that the pie drowns. Preheat the composition to a temperature of 200 degrees, only after that you can send the pasties inside.
Lower the workpieces into the cavity of the cookware, they should not touch the bottom too tightly. If not, add more oil. Fry over medium heat until golden brown.
Remove the finished dish with a slotted spoon, blot on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

To prevent the pasties from having a rancid odor and not being too greasy, roll out the dough to the desired width. An indicator in the range of 0.3-0.5 cm is considered optimal.
Pinch the edges well, otherwise the mince juice will flow out. To form straight pasties, trim away the torn edges with a pizza knife or kitchen scissors.
After you have molded the pie, carefully examine it for holes. For better adhesion, moisten the dough with a little filtered water.
Using deep fat will require more oil as the basket is not completely immersed in the frying bowl. Prefer butter for tender pasties.
To assess the temperature of the oil, before frying the pasties, throw a small piece of dough into the heated composition. If it surfaced, send the pies next.

It is not difficult to cook pasties at home if you follow the recommendations carefully. First, knead the dough according to the selected recipe, then make the minced meat with herbs and spices. Form the patties, heat the oil and start frying.

Video: Crimean pasties

To make a dough for pasties at home, it is enough to take 3 components - water, salt and flour. More complex recipes are possible with the addition of chicken eggs, light beer.

Homemade dough is the basis for delicious pasties with meat, ham, cheese and other fillings. It is prepared in many ways using ordinary water, low-fat kefir, milk, mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and follow the general mixing technology.

Calorie dough for pasties

The calorie content of the dough for pasties is about 250-300 kcal per 100 grams. The least high-calorie products are baked goods based on 3 simple ingredients - processed grain, water and salt. The addition of beer or kefir increases the calorie content of the dough.

For cooking pasties, it is better to take premium flour. It is advisable to sift the product before mixing.
Vodka is an additional ingredient in baking. Minimum quantity required. Gives the dough elasticity and strength. Promotes the formation of bubbles.
Before cooking pasties, you must leave the dough piece alone for at least 30 minutes.
Roll into small round cakes. Juice should be thinner than for dumplings.

Classic delicious crispy dough

Ingredients:

Warm water - 1.5 cups
Wheat flour - 700 g
Salt - 1 teaspoon
Sugar - 1 small spoon
Vegetable oil - 50 g.

Preparation:

Gently sift the flour through a sieve. I pour it onto a large kitchen board.
I make a depression in the middle of the slide.
I pour in vegetable oil and boiled water. I put 1 teaspoon of granulated sugar and salt.
Knead until smooth. I focus on the density. The dough for pasties should not turn out to be too liquid. Gradually add flour. I'm getting in the way.
After mixing, I divide them into balls of the same size and roll them out. The dough is ready.

Video recipe

Bubble dough like in cheburek

Bubble dough in cheburek is made from 3 components. This is done not so much to get good taste as to save money and speed up the cooking process. The recipe is very simple.

Ingredients:

Water - 2 glasses
Salt - 8-10 g
Flour - 700 g.

Preparation:

I pour the ingredients into a large and deep container.
I mix with active movements. The consistency of the dough piece should be tight. I knead until it stops sticking to my hands.
I form a big ball. I put it in the refrigerator, covered with cling film.
Preparing filling for pasties. After that I take out the dough and start baking.

Video preparation

How to make a dough for pasties with vodka

Vodka is a baking powder that makes the dough more tender and airy. The addition of a minimal amount of alcohol allows for crispy and tasty baked goods. Don't worry about the taste and smell of the alcohol. In finished products, the presence of the secret ingredient is imperceptible.

Ingredients:

Flour - 4.5 cups
Chicken egg - 1 piece,
Water - 1.5 cups
Vodka - 2 large spoons,
Vegetable oil - 2 tablespoons
Salt - 2 large spoons.

Preparation:

I pour clean water into a small saucepan. Salt, add vegetable oil.
I turn on the stove. I bring the water to a boil.
I pour 1 glass of grain product into hot water. Mix thoroughly with a whisk until smooth.
I cool the mass. I drive in an egg. I put 2 tablespoons of vodka. I pour in the remaining flour. I take my time, I introduce the ingredients gradually.
I mix until elastic and homogeneous, without lumps.
I wrap it in a tea towel. I leave it on the kitchen table for 30 minutes, and then put it in the refrigerator for 1 hour.
After the dough “ripens”, I start cooking pasties.

Dough for chebureks on kefir

Ingredients:

Kefir of any fat content - 1 glass,
Wheat flour of the highest grade - 500 g,
Salt - 1 pinch
Chicken egg - 1 piece.

Preparation:

I break an egg in a bowl. I add salt. Beat with a fork, whisk, or use a mixer.
I pour kefir. Mix thoroughly.
Gradually I introduce the product of grain processing. I pour in small portions.
I stir everything in a bowl. I spread the lump on the kitchen board. Knead and bring to a dense consistency.
I am forming a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.

Helpful advice. Flour should be pre-sieved for softer, fluffier baked goods. You can also cook pancakes or dumplings on kefir.

Dough for pasties on milk without eggs

Ingredients:

Milk 2.5% fat - 1 glass,
Vodka - 30 g
Wheat flour - 500 g
Salt - 1 teaspoon.

Preparation:

I pour the milk into a saucepan. I put it on the stove, heat it up and dissolve the salt.
Sifting flour. I make a small depression, pour out the milk and add a little vodka.
I knead the dough. I wrap it with cling film or put it in a plastic bag. I send it to the refrigerator for 1 hour.
Then I proceed to cutting into small pieces and rolling. While the dough is "ripening", I am closely engaged in filling for pasties.

Mineral water recipe. Fast and easy

Ingredients:

Flour - 4 large spoons,
Chicken egg - 1 piece,
Mineral water - 1 tablespoon
Sugar - 1 small spoon
Salt - 1 pinch

Preparation:

Beat the egg with salt and sugar thoroughly and gently. I use a mixer to speed up the process.
I add mineral water. I put it aside.
Sifting flour on the table. I am making a small crater (depression). I pour over the stirred liquid.
I knead thoroughly until a dense and homogeneous workpiece is obtained. The mass should not stick to your hands.
I put it in a large and deep plate. Cover with a damp towel or wrap in plastic wrap.
I leave it in a warm place for 50-60 minutes.
I crush the crunchy dough base, divide it into portions. I roll it out and start cooking, adding the filling.

Using mineral water, I quickly and easily prepare pancakes and dough for dumplings.

How to make the best choux pastry for pasties

Ingredients:

Flour - 640 g,
Water (boiling water) - 160 ml,
Vegetable oil - 30 ml,
Chicken egg - 1 piece,
Salt - 1 small spoon.

Preparation:

I put water on the stove. I add vegetable oil and salt. I bring it to a boil.
I immediately add half a glass of flour. Mix thoroughly until smooth without flakes and lumps. I remove it from the stove and leave it to cool.
I add the egg to the dough mass at room temperature. I stir it.
I pour a hill from the remaining amount of flour on the table. I make a hole in the upper part. I add the custard mass. Knead until smooth. The workpiece must stretch.
I leave it alone for 30 minutes. I mix it again. After that I start cooking pasties.

Delicious puff pastry

Ingredients:

Flour - 500 g
Butter - 250 g
Cold water - half a glass
Sugar - 5 g
Salt - 10 g.

Preparation:

I cut the slightly melted butter into small particles.
Sprinkle with grain processing product. Stir until the oil is completely dissolved.
I am making a funnel in a test base. I pour in water. I add sugar and salt.
Gently mix the ingredients. I add additional flour if necessary. The finished workpiece should be elastic in consistency.
Transfer to a large saucepan. I close it with a dampened natural cloth towel.
I send it to the refrigerator for 2-3 hours.
I take out

Awesome dough for delicious pasties!

Chebureks ... Only one word gives rise to a picture with ardor, with heat of fragrant and delicious chebureks.

As is often the case in cooking, who is the author of this work of culinary art is a great mystery and mystery. Even the Americans tried to appropriate our pasties. Aha, who will give them to them! Those Americans who drove the indigenous population of America to the reservations were not even in sight when our ancestors were happy to eat pasties. Nevertheless, Asian countries can be called the birthplace of this fast food dish. Maybe this is such a prototype of fast food, only chebureks of naaaam are tastier, and they are prepared from natural products without chemicals and other flavors and dyes.

Chebureks consider the Crimean Tatars to be their national dish. And in the former capital of the Crimean Khanate in the city of Bakhchisarai, just opposite the Khan's Palace from Soviet times to the present, the Crimean Chebureks cafe has been preserved and operates. Here they are the tastiest. With the return of the Tatars to the Crimea, now in every corner of the peninsula you will certainly be treated to chebureks, which the Crimean Tatars call “chubereks” with their characteristic national flavor.

What are pasties?
Whatever they called them: these are pies made of unleavened dough, fried in butter; this and dumplings miraculously increased several times and got into a cauldron with butter; these are the intrigues of the Koreans, who also did not come up with anything, how they took dumplings, flattened them and fried them.

From all of the above, a certain picture emerges. It turns out that pasties are a product made from dough without the addition of yeast, where minced meat with a large amount of onion is traditionally used as a filling, but other equally tasty fillings from cheese, mushrooms, a mixture of meat and cheese with tomatoes are considered.

The key to the success of cooking largely depends on the skill of the hostess and one of the key tasks is to properly prepare the dough for pasties. It should be thinly rolled, should bubble, exfoliate and melt in the mouth with practically no intense work of chewing efforts on the part of a person.

Now our goal is to find, learn and make such a dough so that households and guests cannot be dragged away from the pasties by the ears.

Dough recipe for pasties number 1

This is the simplest dough recipe for a set of products.

Required components: one glass of warm water, three glasses of flour, one tablespoon of vegetable oil, one teaspoon of salt.
In this option, there is no egg, no yeast and leavening agents. This is a real classic version of unleavened dough.

How to prepare the dough: pour all the flour and salt into a deep bowl. Pour half a glass of water and half a tablespoon of vegetable oil. We begin to knead the dough. Then pour out the remaining water and add the oil. The dough needs to be squeezed out well. The secret of this recipe is that the oil makes it elastic. Then wrap the finished dough in plastic wrap and leave on the table for half an hour, allow the flour gluten to disperse and thereby allow the dough to ripen.

Dough recipe number 2

This recipe differs in that boiling oil is added to the dough, due to which the dough is obtained with small bubbles on its surface.

Ingredients: 300 ml of warm water, salt and sugar in a teaspoon without a slide, 100 g of any fat (lard, margarine, sunflower oil), 600 g of flour.

Preparation: Dissolve salt and sugar in water. Add half of the required amount of flour. You should have a pancake-like dough. You can check it in the following way: put a fork in the dough, it should gradually slide into it. At this stage, pour boiling oil into the dough and mix quickly with a fork. Then add the rest of the flour and knead thoroughly. The dough should be steep, then elastic. Leave on the table for 30 minutes. After that, roll out and cook pasties.

Recipe number 3

This dough recipe is also called custard, because hot water is used, but simply boiling water. The dough turns out to be crispy, thin, but does not break when rolling, but retains its integrity.

Required products: we take 300 ml of water twice as much flour, one raw chicken egg, half a teaspoon of salt and a tablespoon of alcohol, 2 tbsp. l. any odorless purified vegetable oil.

We cook as follows: add salt, vegetable oil to the water and boil. Add a little less than a glass of flour to the same hot water and stir immediately with a fork so that no lumps remain. Allow the mixture to cool and add a raw egg and alcohol. Then add the rest of the flour and knead well on the counter. Male hands can also be involved in this process. This dough should stand for at least an hour, and it is better to leave it overnight.

Recipe number 4

Components: one and a half glasses of water, three glasses of flour, a teaspoon of salt and sugar, a tablespoon of lard.

Preparation: if there was no lard in the house, then it is uncritical. It can be replaced with lard. Take a piece of bacon, chop finely, put in a frying pan and melt. The fat obtained from the lard will be used to make the dough. Add fat, sugar and salt to the flour. We mix the whole mass, we get flakes from fat and flour. Pour boiling water here and stir immediately. Let the finished dough stand in the refrigerator for at least 60 minutes.

Recipe number 5

The egg dough for pasties is crumbly and brittle, due to which it crunches.
The measuring cup will be an eggshell, which is first washed well with soap the egg itself, and then carefully make a hole, remove the protein with yolk, and measure the water with the shell.

Ingredients: 4 eggs, 8 shells of water, 1 shell of vegetable oil, 100 ml of vodka, salt, flour so that the dough does not stick to your hands, but it is not too tight.

Preparation: Beat eggs with salt and vegetable oil. Add water and vodka. Add flour and knead the dough. Put the finished dough in the cold for two hours.

Recipe number 6

Dough for pasties on beer. A product such as beer is often used in the preparation of various dishes, including baked goods. The dough is nevertheless closer to yeast dough, because beer cannot be called ordinary water. Any beer from light to dark and non-alcoholic will do. It so happens that the bottle has been opened, but not completely drunk. Even if the beer stood open and gases came out of it, then it will fit well into the dough recipe.

What is necessary: a glass of beer, one egg, salt, 3-4 glasses of flour.

Cooking method: mix beer with salt and egg. Add flour and knead. The dough turns out to be tight, but it must be allowed to lie down for a couple of hours, only then and roll it out on pasties.

Recipe number 7

No less original version of the dough on cottage cheese. It turns out to be tender and soft.

You will need: 200 g of cottage cheese; one egg, salt to taste; half a teaspoon of baking soda and vinegar; to extinguish the soda; one and a half glasses of flour.

How to cook: cottage cheese must be grated so that there are no lumps. You can use a blender for these purposes or grind through a sieve. Add egg, salt. Pour vinegar over soda to start a chemical reaction. Add flour and stir. The dough should be soft, but not stick to your hands. If the dough sticks when rolling, add flour additionally.

Recipe number 8

Kefir dough is also prepared very easily and quickly, but it turns out to be soft and tender. Since kefir is a fermentation product, no additional components are needed.

We take : a glass of kefir, calibrated salt, one egg and 500 g of flour.

Cooking: add salt and egg to kefir. Blend thoroughly with a whisk or blender. Add flour. Let the dough sit for up to 20 minutes.

Recipe number 9

Dough for pasties on mineral water.

Ingredients: a glass of mineral water, one egg, one teaspoon of salt and two teaspoons of sugar, four glasses of flour.
In some versions of the dough preparation, vegetable oil is immediately added in an amount of up to 2 tablespoons, in other recipes it is absent.

Preparation: in mineral water, preferably carbonated, add an egg, sugar and salt. Beat with a whisk, then add flour. The finished dough should lie down for 20 to 30 minutes.

Helpful hints:
- to prepare the dough, you need to take more flour than indicated in the recipe, because flour is different in gluten content. Hence the discrepancy between the required amount and that specified in the recipe;
- if the ready-made pasties have a hard dough, then you need to transfer them to a saucepan, cover with a lid and let stand ready-made hot.