The most cheburek pasties. I offer a simple but interesting recipe for making Correct Chebureks: with bubbles in the dough and with a juicy filling How to knead the dough on pasties with a fork

Dancing from the stove to the computer !!

There are a million cheburek recipes and a small cart, but believe me, these Chebureks are especially tasty, well, just incredibly tasty !!! Now I will definitely fry pasties only from such a dough. By the way, minced meat is also very tasty.

Ingredients:
flour - 3 glasses (capacity - 250 ml); cold water - 1 glass;
butter margarine - 125 g; minced meat - 450 g; onions - 1-2 pcs.; salt, ground black pepper - to taste; spices for minced meat - 0.5 tsp; Provencal herbs - 0.5 tsp. l.; vegetable oil - for frying;
ice water (for minced meat) - 100-150 ml depends on the amount of minced meat it took me 100 ml.

Cooking based on site materials: rutxt.ru/node/4453

Sift the required amount of flour into a deep bowl. Add 0.5 teaspoon of salt. Pour in water and quickly, using a fork, mix everything until a layered, lumpy dough is formed.

Melt margarine and bring to a boil.

Pour hot into the dough and mix quickly with a fork. Then knead with your hands. if necessary, add two more spoons of flour when mixing with your hands, the dough should not stick to your hands.

You will get a very soft, tender dough. Collect the dough in a lump, wrap it in plastic wrap and place in the refrigerator for 1.5-2 hours. Then roll the dough into a roll. Divide the dough into 20 pieces.

Add the onion to the minced meat, I also grind the chopped onion in my hands and with a wooden pestle, until the juice is released, add salt and pepper - to taste, spices. Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared - it should be rare in the end). Stir again.
Dust the work surface with a little flour. Roll each ball of dough thinly. Put out 1 tablespoon of minced meat. And the minced meat should be spread on the dough for good.

Form pasties - wrap the rolled dough together with the meat filling, roll the edges with a rolling pin, press the edges with a fork.

Pour enough vegetable oil into a frying pan or stewpan. Put prepared pasties in oil, fry over medium heat for 2-4 minutes on each side (frying time depends on your taste). Put ready-made delicious pasties on a dish. Serve hot.

This is a recipe from Tarelkin's website

1/2 tbsp boiling water, 1/2 tbsp. butter (or 1/4 oil and 1/4 boiling water if the filling is meat), 1 tablespoon lemon juice or white vinegar
1 tsp of vodka, 1/4 cup warm water or milk (as needed; milk is put if the filling is not meat), A pinch of salt, Approximately 300 grams of flour, 1 yolk (you can not put it, but it tastes better with it)

Stir salt in boiling water, brew it, quickly stirring 100 grams of flour. Add half of the rast. oils and lemon juice (vinegar). Add flour, yolk (if used), vodka and 1 tablespoon each of warm water or milk so that the dough is soft as an earlobe. Knead the dough perfectly (I have a bread maker kneading, and then I stir it (I beat the dough on the table, beat it with a mallet, wrinkle) a little more. Leave it under a warm bowl to rest (I just leave the dough in the bread maker on the cycle - it's warm there). at least 40 minutes) put in a bag, cut into pieces and roll out without sprinkling flour on the table - this dough does not stick. It stretches and rolls out just until transparent, so that the table pattern is visible through it. , and bake chebureks (kutabs), without delay, so as not to get unstuck.

Ground meat.
The proportions are as follows: for 100 grams of minced meat I take 50 grams of onion, 10-15 grams of garlic, a lot of spicy herbs - parsley, dill and cilantro, a teaspoon of kefir. Seasonings: black pepper, red pepper, a little ground coriander. But this is for our taste. You may need to adjust your garlic ratio if you don't like spicy.
The amount of meat for this amount of dough: about 400 -450 gr. More precisely I will not say, I do it by eye.
I do this with minced meat. First, grind the onion into a fine paste (once grated). To do this, I put coarsely chopped onions and a little coarse salt in the blender thicket. When the onion is ready, I transfer it to a bowl, and put the herbs, garlic and again a little salt in the blender. When the herbs and garlic are chopped, I put the minced meat, onions and herbs with garlic, as well as spices (black and red peppers, about half a teaspoon of ground coriander) in a blender, I chop everything again. This gives the minced meat a special airiness.
Now I specify the amount of salt and add kefir so that the minced meat becomes watery. Minced meat is spread over the cheburek, and not stuffed with it. I start heating the oil.
Molding
Then I divide the dough into equal pieces, roll the pieces into balls, roll out the first ball to the size of a plate, cut along it. I spread the minced meat in half, close it with the other half, pressing down with my hand so that there is no air inside. Then I sculpt the second cheburek, etc. I shift the raw chebureks with cut pieces of baking paper.
After frying, the cheburek is crispy. But I was taught in Crimea to roll pasties into a tube, so that I could bite off the entire width of the pie at once without spilling broth.
So that the cheburek becomes soft and can be twisted into a tube, I put a colander in a large saucepan, put the finished cheburek on it and close it with a lid. Excess oil drips to the bottom of the pan, and the steam from the cheburek allows it to soften.

The recipe for these pasties is a godsend! The dough is kneaded without the help of hands, using an ordinary fork. Chebureks turn out to be insanely tasty, crispy, bubbly and juicy inside! You will need: flour - 3 glasses (capacity ...

The recipe for these pasties is a godsend! The dough is kneaded without the help of hands, using an ordinary fork. Chebureks turn out to be insanely tasty, crispy, bubbly and juicy inside!

You will need:

• flour - 3 cups (capacity - 250 ml);
• cold water - 1 glass;
• creamy margarine - 125 g;
• minced meat - 450 g;
• onions - 1-2 pcs.;
• salt, ground black pepper - to taste;
• spices for minced meat - 0.5 tsp;
• dried dill - 0.5 tsp;
• vegetable oil - for frying;
• ice water (for minced meat) - 100-150 ml.

How to cook:

1. Sift the required amount of flour into a deep bowl. Add 0.5 teaspoon of salt.

Pour in water and quickly, using a fork, mix everything until lumps of dough form.

2. Melt margarine and bring to a boil. Pour hot into the dough and mix quickly with a fork.

You will get a very soft, tender dough. Collect the dough in a lump, wrap it in plastic wrap and place in the refrigerator for 1.5-2 hours.

3. Divide the dough into 16-18 pieces, each of which is rolled into a ball (each ball is a future cheburek).

According to one version, the Russians learned how to cook pasties from the Crimean Tatars after the Russian-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct pasties and delicious pasties - hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. We associate the preparation of chebureks with Caucasian or Central Asian chefs and seems to be a difficult task. But cooking pasties at home shouldn't scare you. You can also make excellent homemade pasties. In principle, ordinary meat pies are very reminiscent of pasties; the recipe for this Asian pie is distinguished primarily by the original dough recipe. It is not difficult to cook chebureks at home, the main thing is to know good recipes for chebureks. We offer you home-style pasties, a cheburek recipe with cheese, a pastry recipe for pasties. And of course the recipe for chebureks with meat, a photo of these finished chebureks makes saliva flow even in a well-fed person. In general, it is noticed that in the case of pasties, the recipe with a photo has magical properties - it makes you think only about pasties.

Making dough for pasties is a very important point. If you want to know how to make pasties, you must understand well how to make pasties dough. So, remember, if you are going to make pasties, the dough recipe does not contain yeast. Usually, dough for pasties is kneaded in water, but you can also make dough for pasties in milk. There are pasties on beer, pasties on kefir, they even prepare choux pastry for pasties. The dough for pasties is delicious if you add a little vodka to it. The dough for pasties with vodka turns out to be crisper. In principle, for the same purpose, they make dough for pasties on beer, dough for pasties on kefir. You can save time and make a dough for pasties in a bread maker, you will get delicious pasties from choux pastry. Well, for lovers of gourmet cuisine - pasties made of puff pastry, also very tasty pasties. The recipe with puff pastry resembles a dish close to pasties - burek, or meat pie.

This concludes our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The stuffing for pasties is usually meat, and pasties with meat are the most familiar to us. Minced meat for pasties can be prepared from any meat, always with onions. A delicious recipe for pasties with meat, in which dill is also added to the minced meat. but cheburek recipe can 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 finish our article on how to make pasties with a description of the last operation of making pasties. There are two main ways to fry pasties. The first is deep-fried, i.e. when hot oil completely covers the cheburek, the second - with a small amount of oil, which on one side fries the cheburek.

So you know how to make dough for pasties and how to cook pasties. This recipe will not leave indifferent any member of your family. We hope you will soon write to us 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.

I offer a simple but interesting recipe for making Correct Chebureks: with bubbles in the dough and with a juicy filling.

1. First, the dough.

In the original, only flour, water and salt are included in the dough for pasties.

The proportion of flour and water is very simple. For 1000 g of sifted flour, take 350 ml of water... There is a rather thin line here, because everything depends on the quality of the flour and its gluten. For good flour, this amount of water will suffice. Sometimes it takes a little less or more, but not much.

Salt: 0.5 tablespoon is enough for 1 kg of flour.

Knead the dough in the usual way. Then wrap the dough in plastic wrap and refrigerate for half an hour.

2. While the dough is ripening, let's prepare the filling.

Take lean beef and fatty pork in a ratio of 80 to 20 or 70 to 30.

And also onions. It is enough for 1 kg of minced meat 100-200 g.

Pass all this through a meat grinder and knead thoroughly.

Season with salt and add a hefty portion of black pepper. This is not for everybody, but the minced meat in good pasties is quite spicy.

You can bang greens, but this is also not for everybody.

You can also add good mineral water.

Minced meat should be of such a delicate consistency, rather moist.

3. And now the most important thing. How to roll out the dough so that it becomes flaky and bubbles when frying.

It's simple.

We take our dough and roll a stick out of it, the diameter of a smoked sausage. Then, by hand, pinch off pieces weighing about 50-60 g from it. We form balls from them, which we flatten and roll out with a rolling pin to the size of a coffee saucer. Then we take the edges and wrap them towards the center of the cake in a circle. We will have a blank the size of mantas.

Turn it over and roll it out again to the size of a saucer and again wrap the edges inward. The operation can be repeated one more time.

Those. we practically make puff pastry, but without oil, where air appears in layers.

After these operations, we roll out our workpiece as thin as possible. Literally 1mm thick.

Do not be lazy and roll it out thinly, a lot depends on it.

Put the minced meat on one side. Don't put a whole bunch of it. It is placed in a thin layer over the entire half of the cake. Naturally, step back about 1 cm from the edges to have something to cover up. Next, just cover the minced meat with the second half of the cake and carefully mold the edges with your fingers.

And then we go along the edge with a special curly knife to give a serrated edge, or we make teeth with a fork - a collective farm option.)

4. Pour about 1 liter of oil into a deep frying pan and heat it well. Before the haze appears.

Then carefully shake off the flour from the pasties and send them to the oil. Flour burns very quickly in oil, making pasties look absolutely unpresentable and quickly spoiling the oil.

Correct pasties in hot oil are fried very quickly, literally for half a minute on each side.

Firmly sealed, they will immediately be covered with a large number of bubbles and will look like in the picture.

Delicious juicy meat inside with a lot of broth.

Watch out for the chebureks to burst when frying and turn them over very carefully. The whole kitchen will be smeared with oil. Also, avoid contact of pasties with the bottom of the dish, they should float in oil.