Homemade pasties with kefir - 5 popular recipes

Chebureks have won great popular love, including as street food. Indeed, sometimes it is difficult to pass by the huge pies frying in front of the public. The only thing that keeps you from buying is the realization: they were prepared “in tenth oil” from who knows what kind of minced meat, who knows what hands. And if you’re going to go “to chebureks,” then by all means go to the stationary “Cheburechnaya” with a good reputation. However, nothing prevents you from reducing all doubts to zero and learning how to cook chebureks at home as skillfully as experienced cheburek masters do. And we will help you with this. Very tender, soft pasties with a thin crispy crust can be baked from kefir dough. The recipe does not require much time to prepare, which is why many housewives love it. We prepare minced meat from any meat, even ready-made meat bought in a store. To make it juicy, be sure to add chopped onion and a little broth to it. Roll out the dough thinly, but so that it holds the juicy filling inside and it does not leak out. We offer a recipe for just such a dough with a step-by-step description of the preparation process and photos.

Every housewife dreams of having a dough recipe that will never let you down, with which she becomes close and feels. This dough should be your own, branded for pancakes, pies, and dumplings. After all, no filling will save you if the shell turns out to be hard or simply breaks. In this sense, the dough for chebureks is, if not the leading component of baking, then a direct partner of the meat filling. After all, the minced meat must remain well-fried inside in its own juice - it cannot even leak out a little. Our recipe for delicious kefir dough is exactly that! The shell of the cheburek is thin, but durable, crispy, but not rubbery.

What do we need for the cheburek test?

kefir - 200ml;
wheat flour - 400-440g;
egg (large) - 1 pc.;
salt - 0.5 tsp. or to taste;
minced pork - 300g.

This amount is enough for 12 chebureks.

Recipe 1, step by step: pasties on kefir with meat

Chebureks can be bought today at any market or in a cafe, but before you make a purchase, it is worth considering the fact that the oil for frying them may not have changed for quite a long time, and the meat, quite likely, could not be the freshest. Therefore, it is best to cook pasties at home. If you decide to cook them at home, then the first question that almost everyone asks themselves is the question regarding the dough for pasties.

One can argue for a very long time about which dough is the best for them. In general, dough for chebureks can be of several types - unleavened, kefir-based, custard, yeast. I offer you a recipe for chebureks on kefir with meat. Chebureks prepared according to this recipe turn out juicy, with a crispy golden brown crust, and the dough continues to remain soft even after they have cooled.

Ingredients for the dough:

Kefir – 500 ml.,
Flour - approximately 2.5 cups,
Salt – 1 teaspoon, without a slide

Filling ingredients:

Minced meat – 500 gr.,
Onions – 1 pc.,
Salt and spices - to taste,
Water -1 tbsp. spoon.

First, let's prepare the dough for chebureks using kefir. Pour cold kefir into a bowl.

Add salt. Stir with a fork until the salt dissolves.

Add some of the flour. Stir with a fork. Add flour to the dough in small portions, stirring constantly.

Once the dough is thick and does not lend itself to mixing, place it on a table sprinkled with flour and knead it with your hands. The dough for pasties made with kefir should not be too stiff, otherwise it will be difficult to roll it out later. Place it in a bowl. Cover with a towel and let stand for 20-30 minutes.

While the dough is “ripening”, you can start preparing the meat filling. Add spices and salt to the minced meat. Add finely grated onions. By the way, about onions. In traditional cheburek recipes, the onion is finely chopped with a knife. Personally, I don’t really like this option, so I prefer to grate it.

To make the meat in the pasties juicy, just like when preparing minced meat for dumplings, you must add 1 tbsp. spoon of cold water.

With added spinach

Adding spinach to the dough will make this tasty, but not too dietary dish more healthy. These chebureks are good with meat filling. There is also a variant of unleavened dough products filled with spinach.

Ingredients:

egg;
a glass of kefir;
spinach;
about 3.5 cups of flour.

This dough requires a lot of salt - 1 teaspoon.

How to cook:

Dry the washed spinach and chop using a blender.
For the dough, combine kefir with egg and salt. Add spinach there and mix well.
Add flour in parts, knead each portion until the mixture is homogeneous.
Let the finished dough rest for about half an hour. To prevent it from weathering, cover it with cling film.
Roll out the base in a thin layer and cut circles out of it using a suitable container. Next we proceed as with ordinary chebureks.

Recipe 2: delicious pasties with kefir (step-by-step photos)

Very tasty, juicy and aromatic chebureks on kefir with meat. Kefir is added to both the dough and the minced meat for juiciness. It is better to take minced meat for such chebureks with beef or fifty-fifty - beef and pork. The recipe for chebureks with meat on kefir is of course not a classic recipe for chebureks, it is just one of the very good options on the theme, quite easy to prepare and very tasty to eat. From the specified amount of products you will get a small number of chebureks, about 8 pieces of standard size.

For the test:

Flour – 2.5-3 cups
Kefir (or curdled milk) – 1.5 cups
Egg – 1 pc.
Salt – 1/3 teaspoon

For filling:

Minced meat (beef or beef + pork) – 300-350 g
Kefir (or curdled milk) – ½ cup
Onions – 1-2 pcs (depending on size)
Dried herbs - to taste
Ground black pepper - to taste
Salt - to taste

First, let's prepare the dough. Combine kefir and egg, add salt. Beat the mixture with a whisk or fork.

Add flour to the resulting mixture in several additions. It is better to sift the flour first.

First, mix the dough with a spoon directly in the bowl in which you mixed it, and then put it on a table sprinkled with flour and knead. The dough should have a consistency convenient for rolling out with a rolling pin.

Cover the resulting dough with film and leave for 20 minutes so that the gluten in the flour swells and the dough becomes more pliable and pleasant to work with. While the dough is resting, make the filling. Peel the onion, cut into large pieces and place in a blender bowl. Pour kefir in there. Grind the onion with kefir until pureed.

Place the minced meat in a prepared container. Pour in the kefir-onion mixture, add dried herbs, salt and pepper.

Mix all ingredients until smooth. The consistency of the minced meat should be a little liquid.

Divide the settled dough into 7-9 balls. Sprinkle the table with flour and roll one of the balls into a circle and place the filling on it. Do not roll out the dough very thin, otherwise it will tear when frying. The filling must be spread in a thin layer so that it has time to cook during frying.

Pinch the edges of the dough with a fork. So make pasties using all the dough. The molded pasties can be laid out either on a board dusted with flour or on a plate.

Heat a large amount of odorless vegetable oil in a frying pan and place the pasties.

Fry the pasties on both sides over medium heat. Be careful when turning, use a fork or spoon to help in addition to a spatula, the oil may splatter.

Chebureks on kefir with meat are ready, it is better to serve them immediately while piping hot, but you can also reheat them in the microwave the next day.

Bon appetit!

Thin and crispy pasties with juicy filling

The following recipe can be considered a classic one, because most often the dough is made with water. But I suggest adding a small ingredient to the dough - vinegar. Surprised? In fact, everything is simple, vinegar improves the quality of flour gluten and increases the elasticity of the dough. This way you can be sure that your pasties will not tear.

Ingredients:

Flour – 0.5 kg.
Water - 250ml.
Salt – 1 tsp.
Vegetable oil - 1 tbsp + for frying
Vinegar (9%) - 0.5 tsp.
Meat (pork or beef) - 250g.
Onion - 200g.

1. Let's start, as always, by preparing the dough. Pour flour into a deep cup. As I already wrote, it is advisable to sift the flour before use.

2. Pour water, vinegar, vegetable oil into a cup of flour, add salt.

3. Start kneading the dough with a spoon first, and when all the water is absorbed, knead further with your hands.

If the cup is large enough, you can knead the dough directly in the cup. Kneading usually takes no more than 5 minutes. Then cover the cup with cling film and let the dough rest for 30 minutes.

4. Meanwhile, while the dough is cooling, prepare the minced meat. Cut the onion into pieces that easily fit into the meat grinder. Cut the meat into the same pieces.

5. Grind the onion and meat through a meat grinder. Add salt and water to the minced meat and mix well. The consistency should be like thick mashed potatoes. The minced meat should not be too liquid or thick, in the first case it will spread over the cheburek, in the second it will simply become tasteless.

6. Place the rested dough on the table, after sprinkling it with flour. Roll out the sausage to about 5cm thick and cut into small pieces.

7. Roll out a piece of dough very thin. The thinner you roll it, the tastier the cheburek will be.

8. Place no more than two teaspoons of minced meat on one half of the flatbread. Moreover, if the minced meat turns out to be liquid, then you need to add even less of it. The fact is that during baking, the water that is in the minced meat will boil, and a large amount of steam can tear the cheburek, and all the juice will leak out. It will be very disappointing; you won’t get a juicy filling.

9. Cover the minced meat with the second half of the dough, and seal the edges in any way convenient for you.

10. Bake in a well-heated frying pan with plenty of vegetable oil until golden brown on both sides. First transfer the finished mixture to a paper towel to drain excess oil. Let it sit for a while.

11. Ready-made pasties are usually consumed hot. I really like eating them with cold milk. There is a contrast in the mouth - at first the mouth burns a little hot, and then a wave of cold hits. Try it, you might like it too.

Bon appetit!

Recipe 3: homemade chebureki with kefir (step by step)

Chebureks are a famous pastry that is loved by many thanks to its delicious meat filling and thin crispy dough. There are quite a few recipes for this dish, and they differ not only in their internal content, but also in the dough itself. We bring to your attention a very interesting option for making pasties with kefir. They turn out much more tender and softer than traditional ones.

For the test:

Flour 450 g
Chicken eggs 1 piece
Kefir 250 ml
Salt 1/2 teaspoon

For filling:

Minced meat (beef + pork) 400 g
Onion 1 piece
Pure water 100 ml
Ground black pepper to taste
Salt to taste

Break the washed egg into a deep bowl, add kefir and salt. Whisk everything thoroughly, sift the flour through a sieve directly into the liquid mass, then knead into a soft, homogeneous dough. Leave the dough ball in the bowl and cover with a towel or plastic wrap. Leave for at least 30 - 40 minutes.

While the dough is resting, prepare the filling. Peel the onion, rinse it under cold running water and cut it into small cubes, the smaller the better.

Place the minced meat in a bowl, add onion, ground black pepper and salt. Mix them with a tablespoon until smooth. Then add warm water and mix again.

Let's return to the test. Sprinkle a flat surface with flour, lay out the dough and knead, then tear off small pieces from it and roll them into a thin round-shaped layer.

We put the meat filling in each, connect the edges and, pressing with the tines of a fork, form a beautiful edge.

Turn on medium heat on the stove, pour vegetable oil into the frying pan and, after it has warmed up, place the formed pasties.

Fry them on both sides until fully cooked.

We first transfer the beautiful ruddy pasties onto napkins so that they absorb excess fat, and only after that we serve them to the table. As a drink for chebureks, you can prepare aromatic tea, coffee, heated milk or freshly squeezed juice.

Tips for preparing chebureks

Cooking pasties is not the easiest way to feed your family something tasty. If you have little experience, it is better to adhere to the following cooking tips:

For those taking their first steps in cooking, it is best to choose pasties made with kefir as one of the simplest options.
The main trick of lazy chebureks with kefir is the combination of soda and kefir.
The most important efforts should be directed towards thoroughly kneading the dough and the resulting consistency. The quality of the future dish depends on this.
You don’t need to ignore the half-hour proofing of the dough in the refrigerator. During this time, it will only improve its properties.
Chebureks will look more picturesque if they are cut out using a curly roller knife or press the seam with a fork.
In order to prepare the correct filling for meat pasties, you need to finely chop the meat. Chopped meat retains its juiciness better.
If the deep-frying oil becomes dirty, you need to pause and change it.
Dry each cheburek a little on a paper towel to remove excess fat. They do it quickly so they can be served hot.

Chebureks are served with plenty of greens, salads, fermented milk products or sauces made from yogurt. In short, you need to use everything that improves digestion.

Recipe 4: pasties stuffed with kefir (with photo)

Perhaps this is the most delicious dish with meat! Well, or one of the most. I’m not “afraid” of dough; I always get a five, whether it’s yeast or unleavened. And this recipe for dough for chebureks does not require any hassle, it is very tender and easy to make. As the name suggests, I knead the dough with kefir, that’s the whole point. Dough mixed with water is not so tender and soft, and chebureks prepared with such dough soon after frying become hard and stale. My pasties remain soft even after cooling. And how easy it is to roll out the “kefir” dough!

kefir glass 2 pcs
sour cream 1 tbsp.
eggs 2 pcs
salt 0.5 tsp
sugar 1 tsp
vegetable oil 1 tbsp.
flour 1 kg

So, you need a large bowl. We put the products in it in the following order: kefir (it can be replaced with any local fermented milk equivalent, for example matsuni, yogurt, katyk, etc.), eggs, vegetable oil, salt, sugar (I always put a little sugar in unleavened dough) and optional sour cream. You don’t have to put it in, but sour cream makes the dough even softer and more tender. At this stage, mix all the products with a fork, no whisks or mixers, we are not kneading a cake)) Next, add half a teaspoon of soda to the mixture and again mix lightly, without fanaticism, with a fork. There is no need to extinguish it, kefir and sour cream will extinguish the soda themselves. You will see the mass bubble.

Here we sift the flour into the liquid and knead a soft dough that does not stick to your hands. (In the recipe I gave an approximate amount of flour, it may be a little more/less). Just don’t beat it too hard, as this will make the dough tough. Well, now the dough needs to “rest.” Not much, 5-10 minutes. And then we process it as intended.

The 5 minutes allotted for “rest” have passed, we transfer the dough to the table, divide it into equal-sized pieces. We cover them with a kitchen towel so as not to dry out and roll each piece into a thin (the thinner, the tastier the pasties are - this is an axiom))), round (for some reason they always turn out oval)) flatbread. Put the filling in a not very thick layer (don’t forget that the meat is raw) and...

...to form pasties. If anyone doesn’t get such a neat “cheburek” the first time, don’t be upset, you should have seen my first cheburek in my life. Press the edges of the pies with your hands so that the juice does not leak out and trim off the excess dough with a knife/cutter/sharp edge of a thin saucer.

Dip the products into hot fat and fry over MEDIUM heat on both sides until browned. And then we gobble it up, sprinkled with sour sumac.

Recipe 5: chebureki with kefir at home

When I make the dough in water, the pasties become hard after cooling, but with kefir, the pasties remain soft even after cooling! We really liked the pasties made from this dough! This is now my signature recipe!

Dough

Kefir - 1 glass;
Egg - 1 pc.
Salt - 1/2 tsp.
Flour - 350 gr. + 50 gr. for sprinkling the dough.

Filling

Mixed minced meat - 500 g
Onions - 2-3 pcs.
Water - 5-6 tbsp.
Salt, pepper - to taste.

Pour kefir into a bowl, add egg and salt.

Beat with a fork.

Gradually add flour and stir.

When the dough becomes thick...

Place it on the table and knead into a medium dough (not hard, not soft). Leave it on the table for 20 minutes.

Filling: Classic filling. Minced meat, spices, a lot of onions and a lot of water or broth.

Mix. The filling should be liquid (add about 5-6 tablespoons of water, check the consistency of your minced meat).

Cutting: Divide the dough into 10 pieces (or as many as you like).

Roll out each piece and place a spoonful of filling in the middle.

Form a cheburek, roll the edges with a rolling pin so that the juice does not leak out.

Trim excess dough with a cutter.

Fry in a heated plant. oil over medium heat on both sides until golden brown.

Place the finished pasties on napkins.

Cheburek tricks

The dough for chebureks with bubbles on kefir will definitely work out. However, it doesn’t hurt to pour boiling oil over the top of the product a couple of times during frying.
The filling should be diluted with water or broth - this will make the end result juicy.
Before serving, remove excess fat from baked goods by blotting with a paper towel.
The dough for chebureks must be without yeast, otherwise you will get ordinary whites. The highlight of chebureks is their thin and fresh shell.

Flour dishes are popular not only in the East. Chebureks are a favorite delicacy of many people living thousands of kilometers from the homeland of this pastry. Such a hearty dish is not a shame to serve at a festive table and is not a hassle to make on a weekday.

Recipe 6: how to make kefir dough for pasties

Chebureks are an ideal dish that can surprise with its amazing taste. In this recipe, I would like to share with you an interesting and fairly simple recipe for making kefir dough for pasties. With it, you can make incredibly tasty and nutritious pasties in a very short time. The peculiarity of the recipe for this dough is that thanks to the use of kefir, the pasties turn out fluffy and with a unique taste.

Kefir 1 tbsp.
Egg 1 pc.
Flour 500 g
Butter (melted butter) 6 tbsp. l.
Salt 1 tsp.
Sugar 1 tsp.

When you prepare any dishes using flour, choose the flour itself carefully. It must be of the highest quality. For this recipe you will need wheat flour. You should pay attention to the color of the flour - it should be white.

First you need to take kefir and pour it into a mixing bowl. Then take one egg and add the yolk and white to a bowl of kefir. To these ingredients you should add one teaspoon of salt and sugar.

Beat all ingredients until smooth. After this, you can start adding flour to the bowl.

Take the flour and pour it gradually into a bowl to mix the ingredients. While you add flour, do not forget to stir our future dough.

Continue adding flour and mixing the consistency until the dough begins to thicken and harden.

Place the dough on the table. First, sprinkle the table with flour so that the dough does not stick to it. After laying out the dough on the table, you can start kneading it. It should be neither hard nor soft.

Our dough is almost ready. All that remains is to put it in a container and cover it. Now you need to let the dough sit for about twenty minutes.

After twenty minutes of “rest” the dough is completely ready. You can further manipulate it and fill it with various ingredients to suit your taste.

Recipe 7: pasties on kefir with crispy dough

Wheat flour / Flour (how much will it take)
Chicken egg - 1 pc.
Curdled milk (or kefir (I make curdled milk from rice mushroom), 1 cup for the dough and 0.5 cup for the minced meat) - 1.5 cups.
Salt
Beef (minced meat) – 300 g
Allspice
Greens (whatever you like, I use parsley)
Onions - 2 pcs.
Vegetable oil (for frying)

Mix the egg with curdled milk and salt using a fork.

Add flour - as much as you can stir with a fork. Place the dough on the work table, add more flour and knead the dough (the dough should not be soft or hard, pleasant to work with).

The dough is ready (cover with a clean towel)! While the dough rests for 20 minutes, prepare the filling.

Mix ground beef with onion, pepper, salt, chopped herbs, twisted through a meat grinder. Mix well!

Add yogurt.

Mix well again, the minced meat turns out a little runny!

I always make these Mini-Chebureks for children!

Cut the finished dough into 6 parts or whatever suits you best. Roll one of the parts into a not very thin layer (if you roll it too thin, the dough will burst when frying), lay a thin layer of minced meat on one half of the layer.

Cover the filling with the other half of the dough, pinch it a little and then use a fork to seal the ends well. To prevent the Chebureks from swelling, release the air a little before securing the edges, so the Chebureks will not burst during frying and will not swell, like my Mini Chebureks swell!

Fry in a sufficient amount of hot vegetable oil. Be careful, fat can shoot!

Place the finished Chebureks on paper napkins and let the fat drain!

Chebureks: the most successful step-by-step recipe with vodka

Remember the phrase: there is nothing worse than vodka? So in the next recipe I suggest adding a little vodka. It will give the dough a crispy crust. It’s not for nothing that vodka is added to brushwood to make it crispy. It is also believed that dough with vodka absorbs less oil. This means a lot to someone!

Ingredients:

Flour – 600-700g.
Water - 300ml.
Vodka - 50ml.
Salt – 1/2 tsp.
Meat – 250-300g. (any)
Greens: onion, dill – 1 bunch each
Vegetable oil - for frying

1. Let's start by preparing the dough. Sift the flour and pour into a deep cup. Add half the salt, water and vodka. Start kneading first with a spoon and then knead with your hands. You should get a firm, but at the same time, elastic dough, like for dumplings.

2. Now let's prepare the minced meat. Cut the meat into pieces and grind it through a meat grinder. Mix it with chopped herbs and remaining salt. For the desired consistency, add cold water. Mix well. The minced meat is ready.

3. On a cutting board, roll the dough into a sausage about 5cm thick and cut it into pieces.

4. Lightly sprinkle the board with flour and roll the pieces into thin cakes.

5. Place some minced meat on half of the flatbread, cover it with the other half of the dough and secure the edges. For beauty, you can secure it with a fork.

6. Heat a frying pan well with vegetable oil and dip the pasties into it. Fry until golden brown on both sides. After frying, first transfer to a paper towel and then to a serving dish.

Ready! Pay attention to the crispy crust around the edge, if there is any, you've done it!

Bon appetit!