Delicious crispy dough. How to make delicious crispy dough for chebureks

Homemade pasties will always taste better than store-bought ones. I tried many options for preparing chebureks with meat, but the most successful recipe for me was always made from dough in water. Yes, yes, I used the most ordinary water. Many people prepare chebureks at home using kefir, milk, whey, or even mineral water.

I once tried to make choux pastry for pasties. And I settled on this recipe. Homemade chebureks turned out soft with a thin crispy crust. And the edges of the pies did not dry out at all during frying.

I used minced pork, but you can make it from home (combine minced pork and ground beef in a 1 to 1 ratio).

Then they turn out juicy, and if you want homemade pasties fried in a frying pan to be juicier, then do not skimp on vegetable oil when frying and you can add a little water to the finished minced meat. You can also dilute with meat or vegetable broth. Write down the most successful recipe for homemade chebureks, you will definitely need it.

Pasties with meat: a very tasty homemade recipe made with choux pastry

Such crispy and tasty chebureki are easy to prepare yourself at home. After all, homemade meat pies are more flavorful and juicier than store-bought pasties.

Chebureks prepared at home according to this recipe turn out thin and crispy, and the filling is very juicy. Try to cook and this dish will become the most favorite in your family.

For the test you will need:

drinking water (boiling water) - 250 ml;
white flour - 700 g;
butter - 40 g;
fine salt - 10 g.
For the meat filling, take: minced meat (pork) - 600 - 700 g;
onion (head) - 3 pieces;
pepper - 12 tsp;
fine salt - 30 g;
water (slightly warm) - 250 ml.

How to cook pasties with meat in a frying pan - step-by-step recipe with photos:

First of all, prepare the dough for the pasties. Pour 250 grams of sifted flour into a bowl. Pour oil into a glass of boiling water and add salt. Stir until all the salt dissolves. Pour boiling water into the prepared flour and stir with a spoon.

The boiling water must be cool; this is important when preparing choux pastry.

Let's start preparing the meat filling. To get an excellent broth with the taste of onions, cut it into small cubes, and do not twist it through a meat grinder.

Add onion, pepper and salt to the minced meat. Mix the resulting mass and pour in warm water until the filling becomes viscous. The minced meat for the pasties is ready.

Cut a piece of dough and roll it out into a thin cake with a rolling pin. Use a saucer to cut out circles of the desired shape.

Place minced meat on one side of the flatbread. One tablespoon will be enough. Distribute the meat evenly on one half of the pancake.

Fold the cake in half and seal the edges first with your fingers, then with a fork.

In a frying pan with a thick bottom, fry homemade pasties in boiling oil on the first side until golden and bubbly, about 2 minutes. Transfer to the other side and cook until done.

Place the finished cakes with meat on a napkin to absorb excess oil. Then we put the fried pasties with meat on a plate, add herbs and serve on the dinner table.

The results are hearty chebureks with a crispy crust, tender and juicy, which will be delicious even when cold. As you can see, preparing a delicious dish at home is quite simple.

Of course, the most delicious pasties are made with meat filling. But, if there is no meat on hand, then I use potatoes, mushrooms, cheese with herbs or cottage cheese as a filling. Some housewives cook with fish, cabbage or zucchini. I would like to cook!

Video recipe: dough for chebureks with bubbles like in cheburek

To make dough for chebureks at home, you just need to take 3 components - water, salt and flour. More complex recipes are possible with the addition of chicken eggs and light beer.

Homemade dough is the basis for delicious pasties with meat, ham, cheese and other fillings. It can be prepared in many ways using plain water, low-fat kefir, milk, and 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 content of dough for chebureks

The calorie content of dough for chebureks is about 250-300 kcal per 100 grams. The least calorie-rich baked goods are made from 3 simple ingredients - a product of grain processing, water and salt. Adding beer or kefir increases the calorie content of the dough.

To prepare chebureks, it is better to use premium flour. It is advisable to sift the product before mixing.
Vodka is an additional ingredient when preparing baked goods. Minimum quantity required. Gives the dough elasticity and strength. Promotes the formation of bubbles.
Before preparing pasties, you must leave the dough piece alone for at least 30 minutes.
Roll into small round cakes. Sochni should turn out thinner than for dumplings.

Classic delicious crispy dough

Ingredients

Servings: 10

the water is warm 1.5 cups
wheat flour 700 g
salt 1 tsp.
sugar 1 tsp.
vegetable oil 50 g

Per serving

Calories: 260 kcal

Proteins: 10 g

Fats: 10.1 g

Carbohydrates: 32.6 g

28 min. Video recipe Print

Carefully sift the flour through a sieve. I pour it onto a large kitchen board.

I make a hole in the middle of the slide.

I pour in vegetable oil and boiled water. I add 1 teaspoon each of granulated sugar and salt.

I knead until smooth. I focus on density. The pastry dough should not turn out too liquid. Gradually add flour. I'm in the way.

After kneading, divide into balls of the same size and roll out. The dough is ready.

Dough with bubbles like in cheburechka

The dough with bubbles in cheburechnaya is prepared from 3 components. This is done not so much to obtain a good taste, but 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.

How to cook:

I pour the ingredients into a large, 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, covering it with cling film.
I'm preparing the filling for the pasties. After that, I take out the dough and start baking.

Video cooking

How to make dough for chebureks with vodka

Vodka is a leavening agent that makes the dough more tender and airy. Adding a minimal amount of alcohol allows you to prepare crispy and tasty baked goods. Don't worry about the taste and smell of alcohol. In finished products, the presence of the secret ingredient is invisible.

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 cup of grain processing product into hot water. Mix thoroughly with a whisk until smooth.
I cool the mass. I beat in an egg. I add 2 tablespoons of vodka. I add the remaining flour. I take my time and introduce the ingredients gradually.
I mix until elastic and homogeneous, without lumps.
I wrap it in a kitchen towel. I leave it on the kitchen counter for 30 minutes and then put it in the refrigerator for 1 hour.
After the dough has “ripened”, I start preparing the pasties.

Dough for chebureks with kefir

Ingredients:

Kefir of any fat content – 1 glass,
Premium wheat flour – 500 g,
Salt – 1 pinch,
Chicken egg – 1 piece.

Preparation:

I break the egg in a bowl. I add salt. I beat with a fork, whisk or use a mixer.
I pour kefir. Mix thoroughly.
I am gradually introducing a grain processing product. I pour it in small portions.
I mix everything in a bowl. I place the lump on the kitchen board. I knead and bring to a thick consistency.
I form a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.

Useful advice.

Flour must be pre-sifted to obtain softer and fluffier baked goods. You can also make pancakes or dumplings with kefir.

Milk dough without eggs

Ingredients:

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

Preparation:

I pour the milk into the pan. I put it on the stove, heat it up and dissolve the salt.
I sift the flour. I make a small depression, pour out the milk and add vodka little by little.
I knead the dough. I wrap it in cling film or put it in a plastic bag. I put it in the refrigerator for 1 hour.
Then I start cutting it into small pieces and rolling it out. While the dough is “ripening”, I’m busy filling the chebureks.

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:

Carefully and gently beat the egg with salt and sugar. To speed up the process I use a mixer.
I add mineral water. I put it aside.
I sift the flour onto the table. I make a small crater (depression). I pour the stirred liquid.
I knead thoroughly until a dense and homogeneous mixture is obtained. The mass should not stick to your hands.
I put it in a large and deep plate. I cover it with a damp towel or wrap it in cling film.
I leave it in a warm place for 50-60 minutes.
I crush the crispy dough base and divide it into portions. I roll it out and start cooking by adding the filling.

I use mineral water to 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. Add vegetable oil and salt. I bring it to a boil.
Immediately add half a cup of flour. Mix thoroughly until the mixture is homogeneous without flakes or lumps. I remove it from the stove and leave it to cool.
I add an egg to the dough mixture at room temperature. I stir.
I pour out a pile of the remaining amount of flour on the table. I make a hole in the upper part. I add the custard mixture. I knead until smooth. The workpiece should stretch.
I leave it alone for 30 minutes. I knead again. After that I start preparing the 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 pieces.
I sprinkle it with a grain processing product. Stir until the oil is completely dissolved.
I'm making a funnel in a test base. I pour in water. I add sugar and salt.
Gently mix the ingredients. If necessary, add additional flour. The finished product should have an elastic consistency.
Transfer to a large saucepan. I cover it with a dampened natural fabric towel.
I put it in the refrigerator for 2-3 hours.
I take out the puff base and place it on a large wooden kitchen board.
I roll it out and put it in an envelope, folding the edges towards the center. I roll it out and fold it again.
I do this procedure 3-4 times. I'm starting to cook the chebureks.

Useful advice.

Wrap the rest of the base in cling film and put it in the freezer.

Beer recipe

Ingredients:

Light beer – 1 glass,
Chicken egg - 1 piece,
Flour – 0.5 kg,
Salt – 1 pinch.

Preparation:

Beat the egg in a separate bowl. I add beer. Mix thoroughly.
Gradually add flour and mix with a whisk. I take the mixture out of the bowl and start kneading it on the table.
The dough base should be elastic and not stick to your hands.
I form a big ball. I cover it with a towel. I leave it on the kitchen counter for 60-90 minutes to “ripen”.
I'm starting to prepare the filling.

Homemade dough for chebureks is tasty, crispy and healthier than store-bought semi-finished products. Prepared from natural and fresh ingredients, the quality of which can be controlled. During cooking, you can change the ratio of components, “play” with the consistency, etc.

From a homemade base you will definitely get tasty and crispy pasties that will not leave your loved ones indifferent. Thank you for your attention!

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. Proper pasties and tasty pasties - hot, with crispy edges, with juicy meat that 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 chebureks. 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 chebureks 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.

Fast food has been criticized by many articles and scientific publications. However, the number of fast food visitors is not decreasing, and various harmful goodies do not linger on store shelves for long. To pamper your family with delicious pasties, you don’t have to go to the market; you can easily make them yourself. Prepared according to a good recipe, they will not only become tastier, but even healthier than ready-made options.

How to make chebureki at home, recipes for delicious filling and crispy dough are presented in our article. In addition to the usual minced meat, you can also use quite original filling options that guests and family will definitely like. Using our tips, it’s easy to surprise your loved ones with an unusual taste.

There are many successful recipes for airy, crispy frying dough. The yeast version is not very suitable here, because one of the features of chebureks with meat will be a thin layer of dough. The base is kefir, vodka or plain water. Various versions of the appropriate test are presented below.

Choux pastry for chebureks

This option is most often used. Everything you need is always on hand in any kitchen, and the addition of alcohol makes the dough crispy and also incredibly elastic. How to prepare dough for chebureks using the “choux” method is described below.

Required ingredients:

half a liter of water;
sunflower oil - 3 tbsp;
vodka - 2 tbsp;
flour - 6 glasses;
salt - 1 tsp.

How to cook:

Boil water, add salt and oil.
Pour flour into boiling water in a thin stream, stirring constantly so that there are no lumps.
Add vodka.
Cool slightly to a comfortable temperature, and then knead on the table.
Leave to “stand” for at least half an hour, after which the dough is ready to use.

The dough prepared according to this recipe turns out incredibly crispy, and the taste is reminiscent of the “classic” recipe for chebureks as in cheburek. By the way, sugar is not indicated in the recipe, but many housewives add it solely to give the finished pies a golden color, because during frying it crystallizes and “colors” the dough more evenly. For comparison, you can try preparing the dough in different ways.

Dough for chebureks with kefir

Fermented milk products are also used as the main ingredient. Kefir or whey are ideal. Pasties made with kefir turn out fluffier and juicier than those made with regular water. Whey is also an excellent option for such a dish, you just need to cool it sufficiently first, so the dough will be more elastic, and therefore more manageable.

Required ingredients:

kefir - 0.5 l;
one egg;
flour - 1 kg;
salt - 1 tsp.

How to cook:

Salt the kefir and egg and mix well.
Sift flour, knead elastic dough.
Leave to “rest” for about half an hour.

You can form pasties not only in the usual semicircle. There are options when round cakes are made from two circles, with the edges pinched using the technology described above. You can also purchase a ready-made mold for pasties, but those made by yourself look much more attractive.

Cheburek dough with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the dough for frying, then it becomes crispy and airy. Alcohol replaces baking powder or soda without “raising” the dough too much, so it rolls out perfectly even in a thin layer. The following recipe is perfect for creating a crispy base with a very interesting structure.

Required ingredients:

water (very cold) - 150 ml;
vodka - 1 tsp;
flour - 0.5 kg;
butter - 80 g;
salt - 1 tsp.

How to cook:

Mix flour with salt.
Pour in water and quickly knead into a thin dough.
Add melted butter and vodka.
Finally knead the dough.
Leave for about half an hour, after which it is considered ready.

The dough for chebureks, as in chebureks, is obtained by adding mineral water instead of ordinary water. While the dough is settling, you can start preparing the filling. The best place to “rest” would be a cool window sill, although some housewives put the dough in the refrigerator. The heat is only needed to rise the yeast dough, so it would be inappropriate here.

Delicious filling for chebureks

When the dough has already settled, it’s time to start filling. Traditionally, cheburek recipes involve the use of minced meat. At the same time, they can be prepared with other fillings, as well as come up with your own variations. To make chebureks like in cheburek, you must also take into account the basic secrets of successful preparation. Some important nuances are described further in our article.

Secrets of delicious filling:

You can use ready-made minced meat, but it is better to make a suitable version yourself, using lean pork and beef in equal proportions.
Particular attention should be paid to preparing the onions. To do this, do not twist it together with the meat. The best option is to grind it separately before preparing the minced meat.
Before use, the onion pulp must be salted and then left for 10 - 15 minutes for the juice to appear. Add onions to the minced meat last. This is the only way the filling will turn out juicy and aromatic.
The consistency of the filling should be slightly viscous, but not liquid. To obtain the required structure, you can slightly dilute the minced pasties with water and also add vegetable oil.
To add a piquant taste, you can also add finely chopped onion in addition to the one you already have.
Spices for the filling are selected individually, usually salt and black pepper, but you can use any you wish.
If you wish, you can put a small piece of butter inside each cheburek, so it will be juicier.

It is necessary to fry the chebureki in a large amount of oil, but if you plan to cook a large portion, it is better to take care of changing the oil in a timely manner to eliminate harmful components. After frying, be sure to let the oil drain, otherwise the dish will be too high in calories and fatty.

Recipe for pasties with meat at home

Having understood in detail the preparation of the dough and filling, you can begin the main process - forming the pies. You can make chebureks with the whole family, which is just a great idea for spending time together. The remainder of a large portion can simply be frozen in the refrigerator and fried later. Before doing this, you can simply leave them until defrosted, or you can lightly sprinkle them with water and fry them frozen. In this case, it is necessary to control the degree of readiness of the filling if we are talking about minced meat.

If the recipe used ready-made filling, the main thing is to fry the dough well.

How to cook pasties:

You will need: a saucer, a rolling pin, some flour, a knife and a fork.
Roll out the dough into as thin a layer as possible. It is better to cut off a little bit from the main mass rather than use the whole piece at once.
Place the inverted saucer on the dough and cut off a piece for one cheburek along its borders. It is very convenient to use the lid of a small saucepan for these purposes.
Spread the filling over one half of the circle, leaving enough space around the edges.
Cover the filling with the other half of the dough and seal the edges.
Using a fork, carefully secure the edge, forming characteristic grooves, as in the photo.
Slam the cheburek on top a little so that it turns out flat - this way the minced meat is guaranteed to be completely fried.
Fry the pasties in vegetable oil on both sides until golden brown.
Before serving, it is advisable to allow excess oil to drain.

It is better to fry in a frying pan with high walls or use a pan with a thick bottom. You need to pour a lot of oil so that they are fried on all sides. It is best served hot, but it is also a wonderful dish served cold.

Making original homemade chebureks

Despite the fact that this is traditionally a meat dish, other ingredients can be used for filling. Delicious crispy dough for chebureks goes well with mushrooms, cheese, cabbage and potatoes. You can also use your own version of the filling, and some interesting ideas for this are given below.

Recipe for chebureks with cheese

Adding this ingredient will give any dish additional taste and texture, because the cheese melts easily and “holds” the other components together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required ingredients:

dough for chebureks using water, kefir or any other recipe;
hard cheese;
ham (you can take boiled sausage);
greens (any to taste);
spices and garlic.

How to cook:

Grate the cheese, cut the sausage or ham into pieces, finely chop the greens.
Roll out the dough and make blanks.
For the filling, mix together cheese, sausage, herbs, spices and chopped garlic.
Form pasties and fry in oil.

A characteristic feature of chebureks will also be the presence of juice inside, so you need to eat them very carefully so as not to stain your clothes.

Recipe with mushrooms

The version with wild mushrooms has an excellent taste. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. Dried mushrooms must be filled with water before cooking and left until they swell, while fresh mushrooms must be peeled and washed. You can add pickled and salted mushrooms, as well as “homemade” oyster mushrooms and champignons, pre-marinated in soy sauce.

Required ingredients:

dough for chebureks;
mushrooms - 0.5 kg;
onions - 2-3 pcs.;
cream or sour cream - 200 g;
two eggs;
butter and vegetable oil;
greens (any to taste);
spices.

How to cook:

Finely chop the onion and fry in butter.
Boil the mushrooms, cut into strips and add with onions.
After the onions are ready, add sour cream (cream) and simmer under a closed lid.
Add spices and salt to the eggs, beat and add to the pan.
Cool the finished filling and use it to make pasties.

An excellent option for serving along with sour cream or cream sauce.

Recipe with fish filling

A rather interesting option is obtained using fish filling. To do this, you can use ready-made minced meat or fish fillet fried with vegetables. An original and simple option is to use canned sardines, to which you add an egg or sour cream so that the mixture is not so thick.

You can also use river fish, just make sure there are no bones. It will be very easy to surprise guests with such pasties, especially if you serve them to the table without first informing them about the composition.

Recipe with mashed potatoes

In addition to the usual version of mashed potatoes with herbs, you can also use a slightly modified filling.

What can you add to mashed potatoes:

Fried onions and carrots.
Grated cheese.
Minced meat or finely chopped sausage.
Beaten egg and spices.

The filling must be kept in a sufficiently viscous consistency so that it can be comfortably distributed over the dough.

The difference from the usual pies will be a rather thin dough for chebureks with vodka. This guarantees a crispy crust and preservation of the unusually juicy filling. For kulebyaki lovers, this will be a pleasant surprise, because this option tastes just as good.

Required ingredients:

dough for chebureks;
a small head of cabbage;
onions - 2-3 pcs.;
medium carrots - 2 pcs.;
a little tomato paste;
vegetable oil;
spices.

How to cook:

Chop the cabbage, grate the carrots, finely chop the onion.
Fry vegetables in vegetable oil.
Add tomato paste diluted with water.
Leave to simmer covered until done.
Add salt and spices.
Let the filling cool slightly before cooking.

You can form pasties in other ways, for example, by slightly bending the edges to the shape of the petals. By turning on your imagination and using available tools, you can get really interesting options and even create your own unique composition.

Chebureks at home are an excellent option for a quick and satisfying dish.

Using various recipes and experimenting with ingredients, you can prepare this wonderful pastry. Delicious dough for chebureks is prepared very quickly and with a minimum amount of ingredients, and for the filling you can use not only the usual version with minced meat. Using the simple recipes collected in our article, you can always pamper your family. Instructions on how to cook chebureki, variations on the theme of a variety of fillings and dough will help you with this.

Chebureks are a national Crimean Tatar dish, which in the classical sense is a closed pie made from unleavened text, and fatty minced lamb and spices are used as filling.

In modern cuisine, chebureks have acquired many “modifications”. So minced meat for chebureks is prepared from pork and beef meat, fried vegetables and even cheese. Milk, kefir and vodka are used to prepare the dough. But this does not make the dish any less original. On the contrary, the variety of recipes allows each housewife to choose the most convenient and tasty one.

Since pasties are quite high in calories, it is better to cook them not for dinner, but for lunch. Then you will still have time to use the calories received, and extra pounds will not appear on your hips and waist. Nutritionists recommend that people who have problems with the pancreas, stomach or liver completely avoid eating chebureks. Or replace the fatty filling with a leaner one, and fry it in a minimum amount of vegetable oil.

How to cook pasties with meat

We will help you learn how to properly and tasty bake chebureks at home according to the classic Crimean Tatar recipe. For this you will need:

For the test:

flour - 600 g,
water - 160 ml,
egg - 1 pc.,
vegetable oil - 60 ml,
salt.

For the filling:

lamb - 400 g,
lamb fat - 100 g,
meat broth - 180 ml,
onion - 1 large head,
spices: parsley, basil or cilantro, allspice and hot pepper, paprika, salt.

How to prepare dough for chebureks

To make delicious pasty dough, we recommend the simplest and fastest recipe. The dough turns out soft and appetizing.

Add salt and 30 ml of vegetable oil to boiling water, add 1 cup of flour and stir until the flour is completely diluted.
Add the egg to the cooled mixture and stir.
Pour the custard mixture into the remaining flour.
Heat the remaining vegetable oil until almost boiling and gradually add it to the dough, stirring constantly.
Knead the dough, let it rest for 30 minutes, knead again.
After 30 minutes you can start making pasties.

You can experiment and add other components to the dough:

vodka - thanks to it, bubbles will appear on the barrels of pasties during frying. You need to add vodka while kneading the dough;
sugar - it will not make the dough sweet, but will brown perfectly during frying;
mineral water instead of regular water - the pasties will turn out more tender.

Filling for meat chebureks

Finely chop the lamb (it’s very convenient to do this in a blender).
Add finely chopped lamb fat and stir.
Pour in the broth. Thanks to it, the filling will remain juicy and will flow appetizingly out of the finished pasties while eating.
Add finely chopped onion and spices. Mix well.

If you don't like lamb, use beef or pork, and add pork chops or lard to add fat to the filling. Of course, you can do without the latter. But in this case, the filling may turn out to be too dry.

Formation of chebureks

When the minced meat and dough are ready, start forming the pasties. If you know how to make dumplings, you will also understand very quickly how to cook chebureki at home. Divide the dough into small equal pieces, roll each into a thin flat cake and place a pile of minced meat. Mold the edges of the flatbread, press the edges well (you can even roll them with a rolling pin so that the filling does not leak out during frying) and trim the edge with a special curly knife.

Frying pasties

Fry the pasties in a deep frying pan in a large amount of vegetable oil. If you have a deep fryer, you can use it. Heat the oil and lower the cheburek into it (if the frying pan is large, you can put a couple). Fry over high heat until the top side of the cheburek is browned. Then reduce the heat and cover the cheburek with a lid for 5-6 minutes to finish cooking. Then remove the lid again and turn up the heat until crispy.

Remove the pasties onto a kitchen towel or napkins, laid in several layers. The paper will absorb excess fat, and you will get excellent golden brown pasties!

We hope that after reading this article, you will no longer have any questions about how to cook pasties at home and how to make them tasty, moderately juicy and crispy. Try different types of fillings and delight your family with a new, interesting dish!