Crispy pasties in the oven: the best recipes for hearty baking

Many cooks are faced with the fact that after frying, frozen pasties turn out soft and not very tasty.

To prepare crispy and juicy products, you need to remember to choose the right semi-finished product:

the dough should be white, without foreign impurities, it is important that the pasties are made from premium flour;
no cracks - if the product is damaged, during frying it will lose its juice and become soft;
the composition should be without vegetable proteins, you can use the option with onions, spices, herbs;
The products should not be stuck together - cracks will appear when they separate.

If there is a lot of ice in the product, this indicates that the tortillas have been frozen several times.

Chebureks made from puff pastry

Despite the fact that the classic recipe is not particularly complicated and the dough does not even need proofing - only “rest”, many housewives are looking for ways to simplify the task. This is easy to do if you buy ready-made puff pastry, preferably without yeast, so that the pasties do not swell excessively. You just need to roll it out and cut it out correctly, as well as prepare the filling.

Required Ingredients

puff pastry – 1 kg;
pork – 300 g;
beef – 200 g;
bulb;
a bunch of dill;
salt;
butter - 2 tablespoons. spoons.

How to cook crispy chebureki in the oven

Let the puff pastry defrost, placing all the layers separately from each other in advance, otherwise they will stick together.
Grind the pork and beef together in a meat grinder twice.
Add finely chopped onions and herbs. Add salt to the minced meat. Mix everything and check the taste.
Place in a frying pan and brown without oil.
Roll out the layers until they are halved in thickness.
Cut round cakes into a small saucer (diameter – 10-12 cm).
Place a heaping tablespoon of minced meat in the center of each. Add a piece of butter.
Fold the dough in half, forming a semicircle. Press the edges tightly and run them with the tines of a fork.
Place the pasties on a baking sheet and brown for 15 minutes at 200 degrees.

Rules for frying in a pan

The most important rule when frying frozen foods is choosing the right oil. It should be sunflower, refined and perfectly heated. With this oil, the dish will turn out crispy, without unnecessary odors.

Important! Add oil to the pan so that it covers at least half of the cheburek, covering its “scallop” - from 1.5 to 2 cm.

You will have to add oil periodically, as oriental pies absorb it well. Without enough fat, the cakes will turn out tasteless and dry. Do not defrost food before cooking!

Here is a step-by-step plan for frying oriental pies:

Place a dry frying pan on the fire . It is better to choose dishes with a thick bottom. Cast iron is ideal for frying, but you can also use a regular saucepan. After 2-3 minutes, pour in the oil and let it heat over medium heat - there should be no smoke.
Place the pasties in the frying pan, separately from each other . Fry for at least 5 minutes on each side until golden brown. The fire should be medium. Do not cover the dish with a lid, otherwise the pies will become soft.
Remove the pies with tongs . Using a fork can damage the product, causing juice to leak out.

Chebureks are served with ketchup, sour cream, adjika or any other sauce you like.

Chebureks with cheese from unleavened dough

Another very simple recipe that many housewives like because it doesn’t require yeast. The dough will turn out right the first time, but it is very important to control the amount of flour - a large egg may require a little more than indicated below. If desired, cheese can be added to the filling rather than placed on the pasties. Soy sauce is an optional component: you can simply add salt to the minced meat.

Required Ingredients

flour – 300 g;
eggs – 2 pcs.;
vegetable oil - 3 tablespoons. spoons;
water – 135 ml;
beef – 300 g;
bulb;
soy sauce – 1 table. spoon;
bunches of parsley – 4 pcs.;
onion feathers - 3 pcs.;
semi-hard cheese – 50 g.

How to cook crispy chebureki in the oven

Grind the egg with flour
Pour in ice water and oil. Knead soft dough. When it stops sticking to your palms, leave it.
Grind the beef in a meat grinder.
Grate the onion coarsely and add to the minced meat.
Place everything in the pan. Pour in soy sauce and brown for 5 minutes.
Finely chop the greens and add to the minced meat.
Roll out the dough very thin so that the table top is visible. Using a small saucer, make round cakes.
Place prepared minced meat in the center of each.
Connect the edges to form a semicircle.
Place the pasties on parchment, transfer to a baking sheet and brush with the remaining egg.
On the coarse side of a grater, grate the cheese and sprinkle on the pasties.
Cover with foil/parchment and bake for 15 minutes. Oven temperature – 200 degrees. Then bake for the same amount of time, removing the foil.

Cooking pasties in the oven is no more difficult than in a frying pan, and they cause less harm. The main thing is to pay close attention to the process of kneading the dough, as well as subsequent shaping: it is very important to securely fasten the edges. In addition, do not add a lot of filling - for a standard flatbread with a diameter of 10 cm, you usually take only 1.5 tablespoons of minced meat, otherwise the juice will begin to flow out and the dough may begin to tear.

Bon appetit.

Cooking in the oven

In the oven, oriental pies turn out healthier, as they contain almost no fat. They are prepared like this:

Cover the baking sheet with foil or cooking paper and be sure to grease it with vegetable oil.
Lay out the pasties without defrosting.
Brush the surface with beaten egg so that the baked goods are golden brown.
Cover the baking sheet with foil so that it does not touch the dough.
Place in the oven at 200 degrees for 15 minutes, then remove the foil and cook for another 15-20 minutes.

Before serving, hot flatbreads can be sprinkled with herbs or grated cheese.

Regardless of what is included in the chebureks - meat or vegetables - they must be prepared using one of these technologies. Then the dish will turn out juicy, tasty and very appetizing.

How to cook “Chebureki from puff pastry without yeast”

Prepare the ingredients for the recipe. From 0.5 kg of dough you get 10-12 pasties.

Remove the dough from the packaging and leave to defrost at room temperature.

Chop the peeled onion as finely as possible.

Mix minced pork and beef with onion and salt, add ground pepper. Stir the minced meat.

Roll out the dough into small circles. To get these circles, I first squeezed them out with a glass.

Place a tablespoon of minced meat on one half of the dough, distribute it evenly.

Cover with the other half of the dough and press down the edge with a fork. Do the same with the rest of the dough and minced meat.

Heat the vegetable oil well in a frying pan. Place the pasties and fry until beautifully golden brown.

Chebureks are ready! Bon appetit!

Recipes for making puff pastry for pasties

The dough used is of great importance for chebureks. It creates an attractive appearance, has an appetizing crunch and maintains the juiciness of the filling.

Puff pastry without yeast with vodka

This is the fastest and easiest recipe for puff pastry made with vodka. It only takes 5 minutes to prepare and a small set of simple ingredients.

Ingredients:

3 tbsp. white flour;
75 ml vegetable oil;
1 egg yolk;
50 g vodka;
0.5 tsp salt;
150 g of water.

Place the yolk in a 250 ml cup, pour in the vodka, salt and add water. Stir the contents of the glass thoroughly with a fork. Now we sow the flour into a deep bowl so that it lies in a mound, and make a depression on a raised surface.

Slowly pour the contents of the cup into the funnel, quickly mixing it into the flour. After a few minutes, continue kneading by hand. Do not press on the dough or knead it too much. You just need to combine flour with liquid to make flakes.

Advice! You cannot knead the dough with force, because... By squeezing out all the air, we will not achieve the porosity that puff pastry is characterized by.

Now pour vegetable oil into the gaps between the flakes and quickly gather the dough into a ball.

Place the resulting loose ball in a plastic bag, tie it well and cool for 40 minutes. Then we take out a lump, cut it into portions and make pasties.

Lean puff pastry

Puff pastry is made from just three ingredients. It has remarkable elasticity and can be rolled out to 2 mm without any problems.

Ingredients:

1 tbsp. boiling water;
0.25 tsp salt;
3-4 tbsp. flour.

Quickly dissolve the salt in boiling water. Sift a glass of flour into a bowl. Pour in boiling water, quickly stir it with the flour, thereby brewing it. Add the rest of the flour in portions to the homogeneous choux pastry. You should get a dense but pliable dough. Before cutting, it must “rest” and cool completely.

Yeast dough with milk

For lovers of fluffy chebureks, we recommend making them from homemade puff pastry.

Ingredients:

2-3 tbsp. flour;
1.5 tsp. dry yeast;
1 tbsp. milk;
1 egg;
250 g margarine;
0.5 tsp salt.

Warm the milk a little and dissolve the yeast in it. Add a raw egg here, add salt and mix. Sow wheat flour into another bowl.

Chebureks made from puff pastry, fried in a frying pan, with meat and cheese

If you want something nutritious and easy to prepare, then we recommend making pasties from puff pastry. You can choose any filling for them to suit your taste, for example, with meat and cheese.

Ingredients:

puff pastry with vodka;
400 g beef tenderloin;
100 ml sour cream;
3 onions;
230 g hard cheese;
0.5 tsp salt;
1 tsp mustard;
1 pinch of pepper mixture;
0.75 tbsp. refined oil (for frying).

While the puff pastry is resting, prepare the filling. Wash the beef thoroughly and cut it into medium-sized pieces. We pass the tenderloin through a meat grinder, installing a mesh for coarse grinding.

Peel the onions, rinse and cut them into medium cubes and mix with the meat.

Advice! There is always a lot of onion in classic pasties, but if you don’t like this vegetable, you can put just one head.

Add mustard, pepper, salt to the sour cream and mix everything until smooth. Pour the resulting sauce into the minced meat, mix it thoroughly until smooth. Grate hard cheese separately on a coarse grater.

We form the dough into a sausage and cut it into small slices. Roll out each piece of dough into a thin flat cake the size of a saucer. Place a spoonful of minced meat in the center and sprinkle a little cheese shavings on top.

Fold one half of the dough over to make a half-sun. We carefully fasten the edges, and for strength we go over them with the tines of a fork.

Heat refined oil in a deep frying pan. Place 2 pieces each and fry until golden brown on both sides for 2-3 minutes. Place the finished pies on disposable towels. Serve the pasties immediately before they lose their crispy texture.