How to make chebureki juicy inside. Secrets of delicious pasties

Chebureks are a tasty and satisfying dish that everyone probably loves. Especially tasty are juicy pasties with meat, made at home, with love and soul. The main assessment after preparing this dish is the speed at which they are eaten. In fact, the chebureki turn out to be really tasty, juicy and aromatic, and are eaten instantly. Therefore, if you have a large family with a good appetite, do not make juicy pasties in small quantities. So, the recipe for preparing our dish is not at all complicated, you just need to stick to and follow the indicated steps if you are preparing them for the first time, and everything will certainly work out. The minced meat for the pasties should be juicy and the dough crispy. This is the key to the success of our dish. Let's look at what we need to make delicious minced meat for pasties and the right dough.

Dough

Water – 1/3 cup;
Eggs – 1 piece;
Salt – 1 teaspoon;
Flour – 2 cups;
Vodka – 1.5 tablespoons;
Vegetable oil – 2 tablespoons;

Filling

Onion – 4 pcs;
Greens - to taste;
Pork – 300 grams;
Black pepper and other seasonings - to taste;
Kefir – 60 grams.

The ingredients are prepared as the recipe indicates, now you can safely proceed directly to preparing our delicious dish.

Step by step recipe

Let's start making the dough. To do this, take a saucepan, pour water into it and put it on fire.
Next, we immediately need to add salt and vegetable oil to the water.
When the water boils, you need to quickly brew the flour in it. As the recipe suggests, brew not all the flour, but ½ cup. After this, the dough must be mixed well so that there are no unnecessary lumps left. Now let's leave our dough and let it cool.
When the choux pastry has cooled, we need to add the egg to it and mix.
Well, then add vodka. Vodka is added to the dough to make it bubbly and crispy when frying.
Since we still have flour left, as the recipe suggests, we also need to add it to the dough and start kneading.
Knead the dough thoroughly, as a result of which it should be plastic. When the dough is kneaded, cover it with a towel or regular cling film and let it stand for about 30 minutes, as the recipe suggests.
Now we can start preparing the filling. To do this, we need to make the minced meat tasty and juicy. We take the prepared pork and, as the recipe indicates, grind it in a meat grinder, and put the onion into the meat grinder along with it.
When the meat and onions are twisted and turned into minced meat, we add our prepared spices to it. Namely salt and pepper, other seasonings are also to taste. We chop the greens and also place them in a container with minced meat. The amount of spices you add depends on your taste; if you like spicy meat, then you can add more seasonings.
To make the filling for chebureks juicy, we add kefir to it, as the recipe suggests. Mix the entire resulting mass well.
Next, when the filling for the aromatic pasties is ready, we return to our dough. We roll it out into such a peculiar layer.
After which, we cut it into small squares, which will be our pasties.
Take each square and roll it out to make a flat cake. Don't make it too thick, about 2 mm.
Now it's time to lay out the filling. To do this, take about a spoonful of minced meat, place it on one half of our flatbread and carefully level it.
In order for us to get a full-fledged cheburek, we cover the filling with the second half of the flatbread. The air must be squeezed out and the edges of the cheburek carefully sealed. If necessary, the edges can be slightly moistened.
To make the dish not only tasty, but also beautiful, we make the edges loose, for this we need a fork, just apply it tightly, leaving a peculiar pattern. You can also use a special knife for this.
This is what we do with every cheburek. At the same time, do not forget to put them under a towel so that they do not dry out.
When all our pasties are molded, we can start frying them. To do this, put the frying pan on the fire, pour oil into it, note that it should not be too little, about 3 cm. The oil needs to heat up thoroughly. Now a little secret for housewives, to remove the smell of oil, before frying in hot oil, put a small piece of dough in a frying pan.
Next, put the chebureki in the frying pan, fry them on both sides, there is no need to make the fire high. Fry the chebureks until they become rosy and golden.
To remove excess oil from the fried pasties, as the recipe suggests, place them on a special grill and, if desired, sprinkle a little salt. If there is no such grid, you can do it the traditional way and put them on napkins.

Now our dish is ready, it turned out very tasty. Your whole family will definitely be happy and ask for more. As for the preparation, it is clear that the recipe is very simple and even a novice housewife can cope with it. Once you try to cook this dish, it will definitely become your favorite, because you don’t spend much time, but the result is a tasty and satisfying dish.

Step-by-step recipes for amazingly tasty and very juicy minced meat filling for chebureks

2018-03-22 Liana Raimanova

Grade
recipe

1975

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

11 gr.

Carbohydrates

1 gr.

126 kcal.

Option 1. Classic recipe for minced meat filling for chebureks “Juicy”

To make the pasties tasty, you need a juicy filling. Traditionally, minced meat is prepared from lamb meat with the addition of fat tail fat, which makes the filling juicy and tender.

Ingredients:

720 g lamb pulp;
black pepper, salt - 55 g each;
330 ml water;
65 g fat tail fat;
onions - three small pieces.

Step-by-step recipe for juicy minced meat filling for pasties

Peel the onions and cut into several small pieces.

The lamb is peeled from the films, washed, cut into pieces and minced through a meat grinder at the same time as the onion.

Fat tail fat is also passed through a meat grinder.

Add salt and pepper to the minced meat, add water, mix everything well until it becomes a soft mushy mass.

Products are formed.

If you cannot find fat tail fat, add a small piece of pork. And for greater aroma, add hops-suneli seasoning or Provençal herbs.

Option 2. Quick recipe for minced meat filling for chebureks

The recipe below for minced meat filling for chebureks is prepared very simply, quickly, and turns out very satisfying and juicy. Only coarsely ground pork and beef, onions, water, salt and pepper are used here. A minimum of products, effort and amazing results.

Ingredients:

half a kilogram of minced pork and beef;
5 onions;
135 ml water;
black pepper, salt - 45 g each.

How to prepare minced meat filling for chebureks

Peeled onions are cut into several halves and pureed
blender.

Transfer to a bowl with minced pork and beef, mix thoroughly, add water, add salt, season with pepper, mix again.

The amount of minced pork and beef in the recipe is indicated approximate; if you want the filling for pasties to be very juicy and nutritious, then you can use more minced pork than beef, in which case exclude water from the list.

Option 3. Juicy minced chicken filling for pasties

Not only cattle meat is used to prepare the filling for pasties. They taste great, tender, light and juicy with minced chicken. And thanks to the addition of various herbs and spices, they still turn out aromatic and piquant.

Ingredients:

parsley, dill - half a bunch;
8 chicken legs;
hops-suneli seasoning, cumin, oregano - 45 g each;
water - 110 ml;
3 onions;
35 g salt;
black pepper - 55 g.

Step by step recipe

The chicken drumsticks are washed, removed from the skin, the pulp is separated, and passed through a meat grinder.

Peeled and quartered onions are also ground through a meat grinder.

Minced chicken is mixed with onions, seasonings and washed and chopped herbs.

Add water and stir again.

The finished filling is wrapped in dough.

The filling should have the consistency of rich sour cream; if there is not enough water, you can add a little.

Option 4. Georgian minced meat filling for pasties

This version of the minced pork filling for chebureks differs from the others in that, in addition to meat, it contains boiled rice cereal and several aromatic hot spices.

Ingredients:

pork (neck) - 825 g;
khmeli-suneli seasoning - 45 g;
paprika seasoning - 35 g;
ground red pepper - 55 g;
salt, black pepper - 20 g each;
rice cereal - 135 g;
water - 355 ml;
5 onions.

How to cook

The pork is washed, placed on a paper towel and left for 15 minutes to dry.

Cut the meat into pieces and grind through a meat grinder.

The onions are peeled, cut into crumbs and poured into the meat.

Pour water into the meat mixture, season with spices, red and black pepper, add salt, and mix everything well.

Let stand in the refrigerator for 45 minutes.

Instead of pork, you can use beef or a mixture of both. To make the taste of the products more spicy and pronounced, replace the ground red pepper with a fresh chili pod, first cut it into small pieces with a knife.

Option 5. Juicy minced meat filling for chebureks with kefir

Basically, water is added to the minced pasty filling for juiciness. In this recipe, it is replaced with kefir, which makes it not only juicy, but also aromatic, tender, and soft. And the greens included in the composition add a touch of freshness.

Ingredients:

salt, pepper mixture;
kefir with high fat content - 165 ml;
pork pulp - 760 g;
onions - 9 pcs.;
green onions - 9 feathers;
dill, parsley - 4 sprigs each.

Step by step recipe

The peeled onion is finely chopped with a knife.

The meat, stripped of films, is rinsed under running water and cut into pieces.

Grind in a meat grinder, combine with onions and kefir.

All the greens are washed, lightly dried on napkins, chopped and added to the minced meat along with pepper and salt, mixed well.

Instead of kefir, you can pour unsweet fermented baked milk or yogurt into the minced meat; with them, the products will also turn out tasty and juicy.

Option 6. Juicy minced beef filling for pasties

The following recipe for minced meat filling for chebureks contains a small surprise for lovers of tasty, satisfying, aromatic pastries. Here, instead of water and kefir, meat broth is added, which gives the products an unusual taste, juiciness and unique aroma.

Ingredients:

beef - 670 g;
salt, black pepper - 40 g each;
fresh dill - 7 sprigs;
onions - 3 pieces.

For the meat broth:

any bones (beef, pork or chicken) - 350 g;
35 g salt;
3 bay leaves;
6 peas of allspice.

How to cook

First, cook the meat broth: put the bones in a deep container filled to half the volume with water, and place it on the stove over high heat. When the water boils, adjust the flame to medium, skim off the foam, add bay leaves and peppercorns and cook for about an hour. The finished broth is filtered through a sieve.

The beef, stripped of membranes and tendons, is cut into medium pieces and turned into a puree-like mush using a meat grinder at the same time as the peeled onions.

Dill greens are rinsed, chopped and poured into the minced meat, add salt, season with pepper, pour in 1 cup of meat broth, stir well.

If you don’t have time to prepare meat broth, you can replace it with regular milk.

Option 7. Minced meat filling for chebureks with carrots and garlic

Not only onions can be added to minced meat for pasties. The filling according to the following recipe turns out to be incredibly tasty and juicy. Thanks to the juice of the vegetables, there is no need to add water to the filling, and besides, such baked goods are not only appetizing, but also very healthy.

Ingredients:

minced chicken - 965 g;
4 onions;
2 carrots;
5 cloves of garlic;
black pepper, salt - 35 g each.

Step by step recipe

The minced chicken is transferred to a deep bowl.

Add peeled, washed and finely chopped onions to it.

Add salt and black pepper.

The garlic cloves are peeled and squeezed through the garlic clove directly into the bowl with the minced meat.

The carrots are freed from contamination, rinsed, chopped in a food processor with fine grids for cutting vegetables, and placed in minced meat.

All contents are mixed.

You can also add bell peppers, fresh tomatoes or boiled pumpkin mixed with carrots and garlic.

Option 8. Minced meat filling for pasties with beer

Another great filling option for minced pasties. The composition includes pork pulp and beer. Alcohol can be light or dark, the main thing is that it is not stale. Beer is absolutely not noticeable in the finished baked goods, but gives it amazing taste and juiciness.

Ingredients:

pork - 460 g;
75 ml beer;
1 onion;
black pepper, salt - 25 g;
45 g of any seasoning for meat dishes.

How to cook

The pork, stripped of films, is cut into pieces and ground in a meat grinder.

The peeled onion is also passed through a meat grinder.

Combine the meat with onions, add black pepper, salt, seasoning, pour in beer and stir thoroughly.

If you want the chebureks to be dietary, mix pork with lean beef or chicken.

For chebureks need a special one ground meat. After all, they should be juicy and aromatic. From this recipe You will learn how to cook delicious minced meat for pasties. For this you will need pork, beef, lard and onions, as well as spices and water.

Portions: 2 kg.

Cooking time: 30 minutes.

Beef – 1 kg.
Pork – 700 gr.
Lard – 100 gr.
Onions – 3 medium size (350 g).
Water – 200 ml.
Salt – 3 tsp.
Pepper – 1 tsp.

Photo recipe for minced meat for pasties:

Divide the onion into two halves. Set aside one half; you will need it later. Finely chop the second half. Chopped onion will give minced meat for pasties special juiciness, and ground meat it won't be too liquid.

Cut the lard into pieces to make it easier to grind in a meat grinder. It will add lard minced meat for pasties tenderness and juiciness.

Prepare pork, as well as lard, for subsequent grinding in a meat grinder. For minced meat Any fatty part of pork will do, such as neck, brisket, etc.

Cut the beef into pieces, like the pork.

Grind all the meat, lard and remaining onions through a meat grinder.

Add salt and pepper. For greater convenience when sculpting chebureks, V ground meat you can add 200 ml of water. This will allow you to apply it to the dough ground meat thin layer and will give chebureks even more tenderness. Now you know how to prepare minced meat for pasties.

According to one version, Russians learned how to cook chebureks from the Crimean Tatars after the Russian-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct chebureks and tasty chebureks - hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. We associate cooking chebureks with Caucasian or Central Asian cooks and seem to be a difficult task. But making chebureks at home should not scare you. You too can make excellent homemade pasties. In principle, ordinary meat pies are very similar to pasties; the recipe for this Asian pie differs primarily in the original dough recipe. It’s not difficult to prepare chebureks at home, the main thing is to know good cheburek recipes. We offer you homemade chebureks, a recipe for chebureks with cheese, a recipe for dough for chebureks. And of course, the recipe for pasties with meat, the photo of these ready-made pasties makes even a well-fed person’s mouth water. In general, it has been noticed that in the case of chebureks, a recipe with a photo has magical properties - it makes you think only about chebureks.

Preparing the dough for pasties is a very important point. If you want to know how to cook chebureks, you must thoroughly understand how to prepare dough for chebureks. So, remember, if you are planning to make pasties, the dough recipe does not contain yeast. Usually the dough for chebureks is kneaded in water, but you can also make the dough for chebureks in milk. There are chebureks made with beer, chebureks made with kefir, and they even make choux pastry for chebureks. The dough for chebureks turns out delicious if you add a little vodka to it. The dough for chebureks with vodka turns out crispier. In principle, for the same purpose they make dough for chebureks with beer, dough for chebureks with kefir. You can save time and make the dough for pasties in a bread machine, you will get delicious pasties from choux pastry. Well, for lovers of gourmet cuisine - chebureks made from puff pastry, also very tasty chebureks. The recipe with puff pastry is reminiscent of a dish close to chebureks - burek, or meat pie.

With this, we finish our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for chebureks is usually meat, and chebureks with meat are the most familiar to us. Minced meat for chebureks can be prepared from any meat, always with onions. A delicious recipe for chebureks with meat, in which dill is also added to the minced meat. However cheburek recipe can also use other fillings, for example, there are pasties with cheese, pasties with potatoes and other lean pasties. The recipe for making them is the same.

Finally, we conclude our article on how to make chebureks with a description of the last operation of preparing chebureks. There are two main ways to fry pasties. The first is deep-fried, i.e. when the hot oil completely covers the cheburek, the second - with a small amount of oil, which fries the chebureks on one side.

So you know how to make pasty dough and how to cook pasties. This recipe will not leave any member of your family indifferent. We hope you will write to us soon on how to make pasties according to your recipe. So we are waiting for your pasties. A cooking recipe with a photo will help other home cooks do everything right.

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

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

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

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

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

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

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

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

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

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

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