The secret of crispy pasties is simple: I share recipes for simple, elastic dough

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Prepared by: Galina.budanova

09/24/2020 Cooking time: 1 hour 0 min

Chebureks “Mini” are a snack version of pasties. The dish is suitable for a festive or buffet table, when a variety of snacks is expected. Believe me, mini pasties will not go unnoticed.

Dough on water

You don't have to put in a lot of effort to recreate the crunchy dough. Moreover, you don’t need to buy special ingredients at all. Even if you mix the dough with water, you will still get a crispy crust.

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To prepare the dough for this recipe you will need:

• 250 ml water;

• 300 grams of flour;
• 1 tbsp. l. vegetable oil;
• 1 tsp. salt.

Homemade chebureks with juicy filling. The most successful recipes for thin and crispy pasties

Hi all! Today we will prepare delicious homemade food.

Cheburek is a traditional dish of many Turkic and Mongolian peoples, in the shape of a month made of unleavened dough stuffed with minced meat. Translated from the Crimean Tatar language it means “raw pie”.

In the modern world, not only traditionally meat is added to the filling for this delicacy, but also potatoes, cabbage, mushrooms, eggs with onions, cheese, and berries. The dough according to the traditional recipe is prepared using water and flour; I will offer you options with vodka, kefir and choux pastry.

The most delicious pasties in my large family are fried by my grandmother. She taught me this skill, for which I am very grateful to her. Since grandma does it, now I can cook too, and so can you if you want! Read the recipes below, cook and delight your household with delicious pasties.

Thin and crispy pasties with juicy filling

In order for the pasties to turn out tasty, it is important to prepare the dough correctly, knowing the optimal ratio of ingredients and following the general kneading technology. Then you will get the desired result. To ensure that the pasties are crispy and thin, and the filling is juicy, I offer this recipe.

For the test we will need:

• flour - 1 kg
• cold boiled water - 500 ml
• salt - 0.5 tbsp
• vegetable oil - 1 tbsp
• vinegar 9% - 1 tbsp

For filling:

• minced meat - 600 g
• milk - 50 ml
• onion - 250 g
• salt to taste

Preparation:

1. Take a deep cup and sift flour into it.

2. Pour cold boiled water into it.

3. Add vegetable oil, vinegar and salt and mix well with a spoon.

4. Then sprinkle flour on the table and place the dough on it. Knead until it becomes elastic.

5. Take a plastic bag, put the dough in it and put it in the refrigerator for half an hour.

During this time we prepare the meat filling. Peel the onion head, cut it into four parts and grind it in a blender.

6. Place minced meat (beef + pork) in a bowl and add onion, salt and milk to make the filling juicy.

7. Knead thoroughly with your hands.

8. After 30 minutes, take out the dough, knead it and roll it into a flagellum, cut it into equal parts.

9. I got 25 parts. From each part we make an even bun.

10. Cover them with a towel so they don’t dry out, take them one at a time and roll them into a round cake with a rolling pin, sprinkle with flour.

11. Fold in half and roll out again to form a pasty.

12. Separate and place one tablespoon of minced meat on one part of the flatbread and spread into a thin layer.

13. Cover with the second part of the dough and seal the edges first with your finger, and then go around the edges again with a fork.

14. Sprinkle the finished cheburek with flour and place it on the table. And so 25 times, in our case. Take a frying pan, pour a large amount of oil and put it on fire. As soon as the oil has warmed up well, place the pieces in it and fry on both sides until golden brown.

Well, we got thin, crispy, awesome pasties. Bon appetit!

Homemade pasties - the most successful recipe with vodka

Adding a component such as vodka makes the dough crispy and very tasty. It rolls out easily and thinly without tearing. At the same time, the taste of alcohol is not felt, you can be sure that it will disappear as soon as the cheburek hits the frying pan. Adding a small amount of sugar to the dough will give the dish a beautiful golden crust when frying.

Did you know? To remove excess fat from the cheburek, you need to blot it with a paper towel!

To prepare the vodka dough we will need:

• flour - 200 g
• vodka - 1 tbsp
• water -100 ml
• salt one pinch
• sugar - 1/3 tsp
• vegetable oil - 2 tbsp

For filling:

• minced meat - 180 g
• onion - 1 piece
• salt to taste
• pepper to taste
• seasonings as desired

Crispy chebureki on kefir

To prepare this type of chebureks we will use kefir. This fermented milk drink, originally from the Caucasus, contains a number of vitamins, minerals, and bifidobacteria that have a beneficial effect on the body. It is consumed fresh and added to baked goods. The kefir dough turns out very tasty, fluffy, and is quite easy and simple to prepare.

For information: Kefir is absorbed three times faster than milk. It has an immune-stimulating effect on the body, helps fight insomnia and chronic fatigue.

We will need the following products:

For the test:

• flour - 570 g
• kefir - 180 ml
• egg - 1 pc.
• salt - a pinch

For filling:

• minced meat - 150 g
• onion - 1 pc.
• salt to taste
• seasonings to taste
• frying oil

Based on these proportions, you will get eight large pasties.

Cooking process:

1. Take a deep bowl and pour kefir into it, break the egg and mix everything. The products must be fresh, then the dish will be tasty.

2. Add a pinch of salt and flour. Stir until smooth.

3. Sprinkle the table with flour and lay out our dough.

4. Knead well with your hands until it becomes elastic and elastic. Cover with a towel to prevent it from drying out and start filling.

5. In a bowl, combine the minced meat with finely chopped onion, salt and any seasonings you like, I always add ground black pepper. Add a little water to make the filling juicy.

6. Then divide the dough into equal pieces and roll out an even thin layer on a table sprinkled with flour. Take a plate and press it into the rolled out layer. It turns out to be an even circle, remove the trimmings.

7. Evenly distribute the meat onto one part of the semicircle and cover with the other half. Pinch the edges of the cheburek by pressing a fork so that the juicy filling does not spill out when frying.

8. Carefully place the pasties in a well-heated frying pan with oil, fry over medium heat until golden brown.

I hope you get delicious crispy pasties made with kefir. Bon appetit!

Homemade chebureki with meat on choux pastry

The peculiarity of preparing choux pastry is that the flour is poured with boiling water and steamed for a long time.

A variety of dishes are prepared from this mass: cakes, custard buns, profiteroles, eclairs. We will make awesome chebureks from it. This dish turns out soft, even after cooling.

The main thing at the first stage is to do everything correctly, take your time, follow the instructions exactly.

In order for the minced meat in the pie to be juicy, soft and airy, the meat must be fresh, evenly rolled through a meat grinder several times. Types of meat such as pork and beef are ideally combined. Plus, adding onions and water will add juiciness, and the spices will add incredible taste and aroma.

Did you know? Chebureks can be fried not only in a frying pan, but also baked in the oven from any dough and filling. This type of cooking is especially relevant for small children; it turns out not greasy compared to the standard method in a saucepan.

Required ingredients for the dough:

• flour - 500 g
• boiling water - 250 ml
• vegetable oil - 1 tbsp
• salt - 1 tsp

For filling:

• minced meat - 250 g
• onions - 3 pcs
• water - 0.33-0.25 ml
• salt - to taste
• seasonings to taste

recipe for making chebureks as in cheburek

Many people loved or still enjoy buying delicious pasties at cheburek shops. Have you tried making the same ones at home? I suggest watching the video recipe and performing it in your kitchen.

Bon appetit! I was glad to share my recipes, I hope you use them!

Thank you for your attention! Bye!

Source: https://camcebekulinar.ru/domashnie-chebureki-s-sochnoj-nachinkoj.html

How to prepare juicy minced meat for pork chebureks

Equipment: paper towels, knife, cutting board, blender or meat grinder, grater, bowl, tablespoon.

1. First, wash the meat and dry it with a paper towel.
   I took pork, since it is not very lean, and the minced meat from it turns out very juicy. You can use pork and beef or lamb. When choosing meat, pay attention to its color, it should be pink, but it all depends on the age of the animal. The smell of the meat should be pleasant or practically absent.
2. Cut it into small pieces so that you can grind it in a meat grinder or blender.
3. Cut the lard into pieces. Lard will give the minced meat special tenderness and juiciness.
4. Grind the meat and lard in a meat grinder or blender.
5. Grate the onion. Collect the resulting onion juice and add it to the minced meat along with the onions.
6. Finely chop the parsley and add to the minced meat. Also add salt and pepper.
7. Next, we begin to gradually add highly carbonated water to the minced meat.
8. Mix everything with your hands and, depending on the consistency of the minced meat, add the remaining water. It should be quite liquid.
9. Stir the finished mixture until smooth and leave in the refrigerator for an hour so that the meat absorbs water and the minced meat thickens a little.
10. When the minced meat thickens, you can add spices to it to taste and start making pasties.

Watch the video recipe for step-by-step preparation of minced meat and you can easily repeat it.

Don’t miss the recipe for making chebureks with meat, and if you are looking for an alternative to minced meat, we have a recipe for chebureks with cheese especially for you.

Minced pork is more juicy, but classic chebureks are usually made from lamb. In the next recipe I will tell you in detail how to make minced meat from this meat very juicy and tasty.

Classic recipe for stuffing for minced chebureks

• Cooking time – 35 minutes.
• Number of servings – 3-4.
• Equipment: knife, cutting board, blender or meat grinder, grater, bowl, tablespoon.

1. Let's start with the meat.
   When choosing lamb, pay attention to the sirloin section, which has fewer bones. Take a shoulder blade or ham. The age of the animal is also very important; the younger it is, the softer the meat.
2. We clean the meat from the films and cut into small pieces.
3. Place the meat in a blender and add salt, pepper and a little water.
4. Chop the lard and add to the meat.
5. Grind the meat to a paste and transfer it to a bowl.
6. Finely chop the peeled onion. Place it in a separate bowl, add salt and mash it a little with your hands so that the onion releases its juice.
7. Combine the minced meat with onions, mix everything and add seasonings and spices at your discretion.
8. Add about 100 ml of water to the minced meat, knead until smooth and leave in the refrigerator for half an hour so that the meat marinates under the influence of onion juice.
9. When the minced meat has stood and thickened a little, you can proceed to forming the pasties.

Watch the video on how to properly prepare classic minced pasties.

Features of dough preparation

If you want to create crunchy dough for chebureks, you need to perform the following sequence of actions:

1. Crispy dough is kneaded in a deep bowl. First of all, you need to pour water into it, and then add flour and salt. Pour in some oil.

2. Stir the dough for chebureks until you get a viscous mass. After this, knead it thoroughly so that it becomes strong and elastic. The easiest way is to do this right on the table.

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3. Pre-sprinkle the work surface with flour, place the dough on it and start kneading directly with your hands. The dough must be kneaded with strong movements, adding flour little by little.

4. As soon as the dough becomes elastic enough and no longer sticks to your hands, you can wrap it in plastic and put it in a cool place. After half an hour, you can start making pasties.

Step-by-step recipe for juicy and tasty minced meat for pasties

First stage

1. Knead the minced meat a little, then sprinkle it with ground black pepper.
2. Mix the pepper thoroughly, adding table salt little by little.
3. Leaving the minced meat to sit in the refrigerator, let's start with the onions.
4. Sprinkle the onion mixture with a little salt.

5. We carefully grind it by hand, placing it on the kitchen table for convenience.
6. Pour into a deep bowl and add chopped meat there.

7. Mix again by hand, trying to combine the components as much as possible.
8. Sprinkle the workpiece with ground cumin and add other spices.
9. Without stirring, let the mixture sit for about twenty minutes in a bowl covered with towels.

Did you know? If you are preparing the filling for lamb chebureks, you can add a little diced fat tail fat to it - during cooking it will dissolve and make the filling even more juicy and appetizing. In addition, try to have a lot of onions in the filling, approximately one to one with meat.

Second phase

1. Using a spoon, stir the well-infused filling with meat and onions.
2. Then pour approximately 100 ml of purified water into it.
3. Mix the mixture thoroughly again and let it stand in the cold for about five minutes.
4. After this, we prepare the dough for the chebureks: roll it out and form the blanks.
5. Generously spread the minced meat onto one half of the workpiece and spread it thoroughly over the surface of the dough.

6. Then close the cheburek, carefully and securely pinch the edges.

7. Let the pies sit for a while while we heat the oil in a frying pan.
8. As soon as the oil begins to bubble actively, immerse the first batch of pasties in it.
9. Fry them until they acquire a distinct light brown color.
10. Remove the finished pasties with a slotted spoon and place on paper towels.

Important! If you prefer a baked, crispy crust, keep the chebureks in the pan longer, but from now on, be even more careful about the readiness of the products and check them often. In addition, try frying one batch of chebureks in a multicooker by setting the “Baking” or “Stewing” program - this device fries the products faster from the inside, which reduces cooking time and saves sunflower oil. Beginning housewives often ask whether it is necessary to fry the minced meat before putting it inside the cheburek. The categorical answer is no! After all, then it will lose its distinctive feature - tasty meat juice.

Your delicious, very delicate pasties are completely ready to eat! Lubricate the surface of the products with a drop of mayonnaise and cover them with chopped parsley, green onions or other additives to give your products a more appetizing look.

In addition, you can serve pasties with sour cream. Also, no one will forbid you to simply sprinkle the products with salt or pepper - the classics always remain in fashion! Store your babies for no more than three days, since pan-fried products very quickly lose all their flavor properties.

Watch the video

The most delicious filling for pasties is minced pork. Watch a detailed video of the step-by-step cooking process.

What to eat pasties with

Many people believe that cheburek is a dish that does not require a side dish under normal conditions. However, this is not entirely true - I bet that you have not tried chebureks with a side dish of vegetables, fish or salty sauces. In addition, I would like to recommend several other options for using these amazing products.

• Use pasties as a bread substitute for first and second courses - despite the fact that they are higher in calories, they are also much more tasty.
• Season your pasties with tomato ketchup, light sauce or syrup. Soy sauce and wasabi also go well with them.
• Come up with an original filling for the products: it can be either minced meat or sausages, fruits, vegetables and jam.
• “Empty” pasties, which are prepared without any filling at all, are well suited for a daytime snack in combination with a fresh vegetable salad.
• Chebureks can be washed down not only with tea or coffee, but also with citro, cola or fresh citrus juices.

That's all! Of course, in the end, I can’t resist and recommend you some more excellent family recipes for chebureks and dough for them, so that you can prepare this amazing dish even when a mouse hangs itself in your refrigerator. Try to somehow make delicious pasties with cheese and the most tender, my favorite recipe for pasties with meat - the latter are simply adored by children, even capricious and picky ones. In addition, I highly recommend the amazingly delicate dough for pasties made with kefir, and lovers of experiments will definitely be pleased with the exquisite choux pastry for pasties. Finally, I would like to recommend a surprisingly appetizing and very unusual dough for chebureks with vodka. Don’t waste time, start cooking, and your loved ones will be truly grateful to you!

Thank you for your attention to the above recipe for cheburek dough! I look forward to your comments and feedback, and if you have come up with a new way to make the filling, share it too. Bon appetit and always have a good mood!