How to cook pasties with meat at home? Recipes for delicious pasties

Chebureks are usually associated with bus stations and markets, because it is there that there are a large number of stalls selling this dish. This delicacy is quite filling and incredibly tasty, especially if consumed in the heat of the day.

But not everything is so perfect. In most cases, when buying a finished product, you come across inadequate quality; this, by the way, also applies to whiting. It’s all due to the fact that many people simply put low-quality minced meat into the dough, make the dough incorrectly, or even sell yesterday’s preparations. Another important aspect is that the dish can be fried in old oil. Taking these factors together, we can conclude that it is best to prepare pasties at home. It will turn out high quality and incredibly tasty.

As you may have guessed, today we will talk about the home cooking method. There is a sufficient amount of dough for chebureks, for example, with vodka, water, kefir, and even a custard version. Regarding the fillings, there is also room to roam around here, add cheese to the minced meat, make it with fish or cabbage. But we'll just focus on meat. We will definitely look into all other options.

Chebureks are a Crimean Tatar dish. This term usually means a pie made from unleavened dough stuffed with finely chopped onions, fatty lamb and spices.

Classic dough for chebureks on water

First, let's look at some of the best dough recipes for chebureks as in chebureks. To prepare it, you first need to pour 400 ml of hot water into a deep container, add refined vegetable oil (1 tbsp) and add a pinch of salt.

Mix everything thoroughly and gradually add sifted flour (as much as is included), stirring constantly. As a rule, the dough should be such that it does not stick to your hands and is not too tight. Then the dough is wrapped in film or a towel (this way it will not dry out) and placed in a cool place for 20-30 minutes.

In the meantime, you need to start preparing the filling. This is considered the most correct recipe for cheburek dough as in chebureks.

Homemade pasties with meat on kefir - the most successful recipe

Delicious, very aromatic and satisfying pastries, loved by Asian officials, and later coming to our table.

We will need:

• Wheat flour – 570 g
• Kefir – 180 ml
• Chicken egg – 1 pc.
• Salt to taste
• Minced meat (beef and pork) – 150 g
• Onions – 1 pc.
• Ground pepper
• Refined oil – 190 ml.

Preparation:

Take a deep bowl, pour kefir into it, break the egg, mix well

Then, using a whisk, beat the mass, gradually add flour, a pinch of coarse salt

Knead the mixture with your hands; when it begins to form a lump, place it on a table sprinkled with flour.

Knead the soft, elastic dough with your hands. Cover with a towel to prevent it from getting airy

Mix the minced meat with finely chopped onion, pepper and iodized salt. Mix the filling well, pour in cold water, which will add juiciness.

Divide the dough into pieces, roll out into a thin flat cake. Place a spoonful of filling on half of the flatbread and cover with the other half. Press down firmly with a fork to seal the edges.

Heat half a glass of refined oil in a frying pan. Place the chebureki, be careful, the oil may splatter, fry for a few minutes on each side

We complement the oriental appetizer with hot sauce and a cup of sweet black tea. The crust turns out very tasty and crispy. Bon appetit!

Add vodka

After frying, this dough becomes crispy and has a special golden crust. Try making it using this recipe and you won’t regret it. To prepare it you will need the following ingredients:

• water - 200 ml (more is possible, depending on the type of flour);
• sugar - 5 g;
• vodka - 10-15 ml;
• salt - to taste;
• vegetable oil - 10 ml;
• flour (knead until thick) - about 2 tbsp.

First, pour water into a large bowl, then add sugar, salt and butter. Lastly, add vodka. Mix thoroughly and add sifted flour until the dough reaches the desired consistency, that is, it should become elastic and soft. To do this, you need to knead it well and wrap it in cling film or a clean towel. It is not necessary to put the dough in the refrigerator, but just leave it until you make the filling.

We looked at the dough recipe for chebureks as in cheburek. Agree that it is done easily and quickly, the main thing is to know some of the nuances of preparation, and everything will be fine.

Cheburek dough recipes

Homemade meat pies are much tastier than store-bought ones. There are many different variations of delicious dough. Depending on the ingredients, it can be soft, crispy, with air bubbles.

Delicious crispy dough for pasties

Although meat pies fried in oil are not a very healthy dish, adults and children simply adore them. Prepared according to the correct recipe, they have a crispy crust and a delicious aroma. You don't need to be an experienced cook to cook them.

Required Products:

• water 1 glass;
• flour 2 cups;
• oil (corn, sunflower) 2 tbsp. l.;
• pinch of salt.

How to cook:

Place flour in a bowl in a neat mound. A depression is made in the middle, water and vegetable oil are poured in, and salt is added. Begin kneading the dough, adding flour from the edges to the center. Depending on the quality of flour, more quantity may be required.

When the dough is ready, knead it well for a while, then put it aside to let it sit. 30-40 minutes is enough. The delicious dough for chebureks in water is ready. Then it is kneaded again and rolled out for modeling. If it continues to stick, then add more flour.

Choux pastry for pasties in boiling water

A dough recipe using boiling water and adding lard instead of butter is considered very interesting in taste. It kneads easier and becomes elastic. Meat pies in this variation turn out thin, crispy and very juicy.

Required Products:

• hot water 1.5 cups;
• flour 4 cups (maybe less);
• salt 1 tsp. without top;
• sugar 1 tsp. without slide;
• lard 40 gr.

How to cook:

The flour is sifted through a sieve onto a cutting board. Lard is laid out in pieces and rubbed in well. You should also immediately add salt and sugar to the flour. When the fat has completely dissolved, pour the entire contents of the board into a separate bowl and pour boiling water over it, stirring constantly. It is necessary to stir until all the flour has dispersed.

The choux pastry is covered with a towel, then set aside for an hour to allow it to rise. After this, you can start rolling out the juicy ones and directly sculpting.

Cheburek dough with bubbles

Many housewives like the dough to bubble up when frying. It then turns out crispier and more flaky. There is a little trick: when mixing, you need to add a couple of spoons of strong alcoholic drink, then it will bubble well. The following recipe makes a delicious pasty dough.

Required Products:

• water 1.25 cups;
• flour 4 cups (how much dough will take);
• corn or sunflower oil 2 tbsp. l.;
• vodka 2 tbsp. l.;
• egg 1 pc.;
• salt to taste.

How to cook:

The dough for pasties with vodka is no more difficult to prepare than any other. Water is poured into a selected container, oil is added and heated. Gradually add half the flour into the hot liquid and stir until it is all gone.

Next, set the dishes aside, let them cool slightly, add vodka and an egg and mix everything well again. Next, add the rest of the flour and knead well until smooth.

The dough will be completely ready when it completely stops sticking to your palms. It is left in the same container, covered with a linen towel and allowed to rest for one hour. After this, you can start modeling, adding more flour if necessary.

Dough for chebureks as in chebureks

Many people love chebureks cooked in chebureks. Magnificent fluffy dough and juicy filling will not leave anyone indifferent. Is it possible to prepare the same pasties at home? It's not difficult at all. Kefir or milk is used as the basis of the dough, which allows you to achieve better results. Using the recipe below, it’s easy to please your loved ones with an unusually tasty dish.

Required Products:

• milk or kefir 1 glass;
• wheat flour about 0.5 kg;
• odorless vegetable oil 20 g;
• chicken egg 1 pc.;
• salt (you can use iodized salt) a pinch.

Cooking process:

The recipe for chebureks as in cheburek is quite simple. The main thing is to mix the dough correctly. Sift the flour well, preferably twice, into a separate bowl. It is mixed with salt. In a separate bowl, combine the egg, milk, vegetable oil, and beat all the products. Next, pour the liquid part into the flour in a thin stream, mixing thoroughly.

By kneading the dough you need to achieve its homogeneity. It should be elastic, plastic and not stick to your fingers. The dough for pasties made with kefir or milk is left for half an hour to “rest”, after which they proceed directly to modeling.

Beer dough

This recipe is considered universal. Thanks to beer, the pasties turn out crispy, tasty and just melt in your mouth.

First you need to beat 1 tbsp in a blender. beer with salt and one egg. Then gradually add flour, stirring gently with a wooden spatula. Knead until the dough becomes elastic and reaches the required thickness.

Cover the well-kneaded dough with film or a clean kitchen towel and let it sit for about an hour. After which you can make pasties.

Choux pastry

Let's look at the recipe for choux pastry for chebureks as in cheburek. To prepare it, take 200 ml of water and put it on the fire to boil. Add 20 ml of vegetable oil and a pinch of salt to this. When the water boils, pour 100 g of flour into it and mix thoroughly until the lumps disappear. Remove the mixture from the heat and leave to cool.

When the mass has cooled, add 1 egg to it and mix thoroughly. Then you need to pour 0.5 kg of flour onto the table and make a mound out of it, into the center of which you should pour the choux pastry. Mix everything thoroughly so that there are no lumps.

The dough should be smooth and tight. Cover the dough and leave for 25 minutes. Then you need to knead it again - and you can make pasties.

Bubble pasties with meat on choux pastry with vodka

Chebureks are a special, delicious type of pies prepared using a special technology. There are many recipes for this dish; every housewife has her own favorite and time-tested one. We offer a recipe for choux pastry, we hope you like it

We will need:

Dough:

• Vegetable oil - 3 tbsp. spoons into the dough, another full glass for frying pasties;
• Salt - a pinch;
• Sugar - 1 tsp;
• Hot water (boiling water) - 1.5 cups (faceted);
• Flour - 3 cups (we use the same faceted glass);
• Vodka - 3 tbsp. spoons.

Filling:

• Minced meat (it is better to use mixed) -250 g;
• Onions - 1 large size;
• Cold water - 50 ml;
• Salt, pepper - to taste;
• Green cilantro or dill - to taste.

Preparation:

Sift the flour into a deep container. Add salt and sugar

Make a hole in the flour, pour in vodka, sunflower oil and the main ingredient of the choux pastry - boiling water. Mix everything quickly and thoroughly, put it on the table, and continue to grate on the table. The dough will be very elastic and pleasant to work with. Let it rest for 20 minutes

Let's start with the filling, traditionally we prepare minced lamb, but today we'll make a mixed one, beef and pork.

Now onions, there should be a lot of them so that the pies are juicy. Peel off the husks, chop finely, send to the meat, add a little cold water

We form lumps of equal size from the dough and roll them into thin flat cakes. Place the minced meat, carefully pinch the edges

Heat sunflower oil in a frying pan, fry on both sides for a few minutes

Delicious, very aromatic and crispy pasties are ready. Bon appetit!

Filling with meat

While the dough is resting, you can prepare the filling. Next, we’ll look at recipes on how to make chebureks that are tastier than cheburek. After all, the taste depends not only on the dough, but also on the filling. Prepare the following products:

• meat - 0.5 kg (equal parts pork and beef);
• salt - to taste;
• large onions - 3 pcs.;
• water - 1 tbsp. (can be replaced with kefir);
• pepper and other spices - to taste.

Meat and onions are twisted in a meat grinder.

Then kefir or water is added, as well as spices. To improve the color, you can boil the carrots and grate them. It is best to overcook all foods. Then the filling is thoroughly kneaded.

Mushroom and cheese filling

The recipe for chebureks as in cheburek also allows the use of such an original filling. To prepare it you will need:

• mushrooms (champignons or oyster mushrooms) - 200 g;
• onion - 2 pcs;
• salt - to taste;
• spices - to taste;
• hard cheese - 100 g;
• refined vegetable oil - 20 ml.

Mushrooms and onions need to be chopped very finely, and the cheese should be grated. Champignons or oyster mushrooms are fried in a frying pan until half cooked.

Then onions are added to the mushrooms. All together you need to fry until the mushrooms are completely cooked, and the onions should be transparent or golden in color. Everything is poured into a separate container, where oil, salt and spices are added. For juiciness, you can pour 50 ml of water. Mix everything well and set for 10 minutes to let the minced meat steep. This is a very easy and tasty recipe for chebureks, just like in cheburek.

Filling for Lenten chebureks

Some citizens should not eat fatty and high-calorie foods. Therefore, you can make a simple filling that is very easy to prepare. Prepare 150 g of pumpkin, two onions, some greens (parsley and dill). Vegetables need to be peeled and cut into very small cubes, and then fried (preferably in butter) until soft. Don't forget to add spices and salt to your taste.

While the vegetable mass is cooling, very finely chop the greens, which we add to the fried pumpkin. Mix everything thoroughly and let it sit for a while, and then fill the dough.

Preparation

When the dough has rested for the required time and the filling is ready, you can begin to form and prepare the pasties. To do this, you need to divide the dough into equal pieces. Then you need to roll out each piece one by one. The filling is placed in the middle of each, covered with half of the dough and the edges are sealed.

Now you need to remove excess air from the pasties so that there is no empty space. To do this, just run a rolling pin over the dough with filling. Now you can start frying.

1 liter of vegetable oil is poured into a deep container and placed on the fire until it boils. Then the cheburek is placed here and fried on both sides until golden brown.

Now you know how to cook pasties correctly and tasty.

Caspian chebureks

In fact, any recipe for making chebureks involves meat. However, fish variations are very popular in the Caspian Sea. And it turns out very well. The Caspian experience will be very useful on days of non-strict fasting, when meat is prohibited, but fish is not. Usually minced meat is made from pike perch, but any other fish will do, preferably fresh and not frozen, and with a minimum of bones. For half a kilo of minced meat, take three onions, and instead of kefir, use fish broth. In addition to salt and pepper, it is advisable to add some other fish seasonings. The dough will suit any recipe. Otherwise, the cooking process is no different from meat chebureks: the flatbreads are rolled out, the filling is laid out in the middle, the edges are pinched, and the pieces are fried in vegetable oil.

Lazy pasties

The recipe is that you don't need to make the dough at all. Therefore, the cooking time is reduced. By the way, many cheburek shops are experimenting with this. To prepare lazy pasties for two servings, you need to take two pita breads. Carefully cut one sheet. First, place a piece of pita bread on the table and place the filling on the edge. Press it down well with a fork and distribute it evenly over one half. Then we take the empty edge and cover the filling with it. Roll out lightly with a rolling pin.

Fry the cheburek in a frying pan in vegetable oil. You can also use a deep fryer.

Correct filling

It is wrong to think that minced cutlets are quite suitable for chebureks. The recipe for making chebureks with meat requires a completely different handling of meat. Traditionally, meat should not be ground, but minced, but modern recipes still suggest using a meat grinder. The first and main difference from minced cutlets is that the lard that is put into the minced meat should be one third of the total weight of the filling. Then onions. You need to take more of it - about half the meat component. Lazy people, of course, can put it together with the meat through a meat grinder, but pasties in which the onion is very finely chopped and ground with salt will be much tastier. And lastly: you must add liquid to the minced meat so that it becomes sticky. You can limit yourself to water, but it will be tastier to add kefir - a glass per kilogram of filling.

Cooking pasties in a frying pan

Of course, frying in a large amount of vegetable oil is not very healthy. If your household cannot eat too fatty foods, then there is another option for frying pasties. For example, in a frying pan.

For this you need very little vegetable oil. But the pasties turn out to be more useful.

Chebureks in the oven

There is an even healthier recipe, especially if the chebureks are filled exclusively with vegetables and herbs. To prepare such pasties, you need to use the oven. In this case, no vegetable oil is added at all. You can grease the baking sheet with a little margarine.

The oven turns on 180 degrees. While it is heating up, place the pasties on a baking sheet. Place them in the oven and bake for 15 minutes, after which they should be turned over and baked for another 15 minutes. However, a lot depends on the specific model of the oven, so it’s better to double check than to overcook them, because otherwise the pasties will become dry, the juiciness will disappear and they will turn out less tasty.

Thin, crispy chebureki with meat in vodka

Crispy pies according to this recipe will definitely become your favorite

We will need:

For the test:

• Wheat flour (highest grade) – 200 grams;
• Water – 100 ml;
• Vodka – 1 tablespoon;
• Sugar - a third of a teaspoon;
• Salt – 1 pinch;
• Sunflower oil – 2 tablespoons and separately for frying;

For filling:

• Minced meat (pork, beef, chicken, lamb or mixture) – 175 grams;
• Onions – 1 piece (medium);
• Salt, pepper, other spices - to taste.

Preparation:

Pour warm water, add salt, sugar, mix until smooth. Sift the flour into a deep bowl. Make a hole in the flour, pour water into it, add vodka and boiling vegetable oil.

Mix the resulting mass, place it on the table, and knead well. Cover with a towel, leave for 15 minutes, then knead well again. We repeat the steps two more times.

Peel the onion, rinse well, chop into small cubes. Combine the minced meat with onions, season with salt and pepper, at your discretion. Pour in a little water, it will add juiciness and tenderness to the filling.

Sprinkle the work surface with flour and roll out the dough into a thin layer. Using a plate, we form circles 15-20 cm in diameter. Place the filling on one part of the circle and cover with the free part. We pinch the edges very tightly, the filling should not leak out.

Heat the sunflower oil in a frying pan, lay out the pasties, fry on both sides for 3-5 minutes.

Place the finished “pies” on paper towels to absorb excess fat. Serve to the table, bon appetit!

Cooking features

We looked at several recipes for chebureks as in cheburek: with vodka, mineral water and beer. The filling can be absolutely anything, from meat or fish to herbs. It all depends on your tastes and preferences.

However, each dish has its own cooking characteristics. First, let's look at the dough:

1. The dough should be elastic, tight, but not oversaturated with flour. Also, it should not stick to your hands.
2. The dough needs to be kneaded for a long time, but if you have a bread machine, it will make the task easier.
3. Yeast is not added, as the dough will rise too much and you will end up with half-empty pasties.
4. It’s not for nothing that vegetable oil is added to the dough, so it becomes softer and more pliable to work with.

As for the filling, it also has its own cooking features:

1. Onions are added not only for flavor, but also for the juiciness of the filling.
2. You must add liquid (meat broth or water) to the minced meat. Then the meat will not turn into one continuous lump, but will become more crumbly.
3. Chebureks are fried only in vegetable oil. It’s very good if you have a deep fryer at home, then it’s even easier to cook pasties in it.
4. After the chebureki are fried, they need to be laid out on paper napkins so that the excess vegetable oil is removed.
5. As for meat, many cooks do not grind it in a meat grinder, but chop it with a knife. After all, in this case the filling turns out more juicy and tasty.
6. A lot of onions are definitely added to the filling. Then the chebureks have excellent taste and aroma. However, the onion needs to be ground through a meat grinder so that it releases the juice and adds juiciness to the dish.

Recommendations

To prevent the chebureks from having a burnt taste and aroma, they must be fried only in fresh vegetable oil.

It is very important to carefully seal the edges of the dough. If the pasties open during frying, the juice will leak out and they will become dry.

If you can’t hold the dough together, then moisten the edges with water.

When using a deep fryer, it is worth remembering that more vegetable oil may be needed for frying.

Do not put the pasties in cold oil, as they will become too fatty and their taste will no longer be as delicate.

To understand what the temperature of the oil is in the frying pan, place a small piece of dough into it. If it immediately floats to the surface, then you can fry the pasties.

Video on how to cook meat pasties in the oven

Yes, you heard right, pasties can be cooked in the oven. This version of the dish can be called dietary, because the recipe uses a minimal amount of oil. Meat pies cooked in the oven are perfect for people on a diet or simply for those who do not like fatty foods. In general, I don’t want to delay it, it’s better to watch the video recipe for this wonderful dish.

If you haven’t cooked pasties at all, I highly recommend doing so. Because a purchased product may be tasty, but not the same as what you can get at home. And you can put enough fillings, not to mention the price.

While cooking, adhere to some points:

1. Be very careful with the oil, carefully insert and remove the product so that splashes do not get on the skin.
2. When turning over, try not to pierce the cheburek, otherwise all the juice will flow out and the oil will start to “shoot”.
3. Take fattier meat.
4. If you add more water, nothing bad will happen, the filling will only turn out juicier.
5. Be sure to add a lot of onions to the minced meat, it guarantees tasty and juicy meat.
6. Try adding various additives to the meat, for example, sausage cheese, it goes very well with the base.

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