Learning to make the pastry for pasties tasty, crispy with bubbles, the dream of every young hostess. After all, these cakes with meat from Central Asia have long ago migrated to us and there are no problems with cooking them at home.

Each housewife is looking for her recipe for cheburek dough, which would be both simple and tasty, on kefir, boiling water, vodka, milk, just on water. I will give you some of the most popular recipes with which you can always quickly and tasty cook wonderful crunchy Central Asian tortillas.

Pasta for pasties, tasty and crispy - recipes

Chefureks dough on kefir

We will use the following products:

• A glass of one percent kefir
• One hen's egg
• Salt as desired
• Wheat flour as needed (how much dough will require)

How to make the dough on kefir:

Pour kefir in a convenient dish, where we will knead the dough. It is better that it is not cold. We break the egg there, we salt and whisk everything is stirred until smooth.

After a bit of time, we start mixing in the sifted flour. First, knead with a fork to break all the lumps, then with your hands. We roll out on the table to a sufficiently elastic state.

In this state, leave the dough on the table under a towel for half an hour to settle. Then you can roll out the juice and lay out the stuffing.

  Choux dough for pasties - recipe for boiling water

We will use:

• One and a half glasses of water
• Four cups of flour (maybe less, depending on quality)
• In a teaspoon without the top of salt and sugar
• A piece of Smaltsa - 50 p.

How to cook the dough on boiling water:

Sift the flour on the table or chopping board, lay the lard on it with pieces and rub it in with your hands. Immediately mix the sugar and salt into the flour. When the fat is completely dissolved in flour, pour it into a bowl and pour boiling water without ceasing to stir, so that all the flour has gone.

Ready dough left covered in the cold for an hour. Then it can be butchered.

Pasta Chebureki with bubbles

For this recipe, we need to prepare the ingredients:

• A glass and a quarter of water
• Four cups of flour (sometimes more or less, it all depends on the grade and quality)
• Two tablespoons of unscented sunflower oil
• Two tablespoons of vodka
• One Fresh Chicken Egg
• Salt to your taste

How to make dough for pasties:

To start, prepare the correct dishes, stainless steel or refractory glass saucepan and wooden stirrer (spoon).

Pour into a bowl of water, salt and pour in the oil and put on the stove to boil. We measure off half the flour and little by little we introduce it into the liquid so that all the flour will completely disperse.

It will only be ready when it stops clinging to your hands and becomes light. Then we leave it in the same pot, where we knead it, cover it with a towel and give it an hour to rest, this is a mandatory condition.

Chefuret dough recipe

  Imagine, in cheburechnyh invent nothing, and use the simplest set of ingredients.

We will take:

• A glass of lukewarm water
• Three glasses of the sifted flour of the premium
• Tablespoon of sunflower oil, odorless
• Tea without top spoon of salt

How to make a simple pasta for pasties:

In a capacious bowl, mix salt with flour, pour half a glass of water and half of the oil into it. We start the kneading, gradually pouring in the liquid and at the end add the remaining oil. We roll out until it becomes light and elastic. We leave it "rest" for an hour and proceed to the cutting.

Pasta for pasties tasty crunchy with vodka

We will need:

• Three hundred ml of water
• Six hundred grams of wheat flour
• Tablespoon of vodka
• Tablespoon of sunflower oil

Kneading process:

In a saucepan, mix the water with salt and butter and boil it all together. In boiling water one spoonful of mixing a glass of flour and stir all the lumps. Leave to cool completely.

In the cooled mass add vodka and egg, mix well and let stand for half an hour. Alcohol should earn well absorbed. After that we interfere the flour remains. Such a dough turns out lush and elastic, and pasties crisp and blistering. Do not forget to give him rest.

Mineral Water Cheburek Dough

We need to prepare:

• Glass of soda mineral water
• Four cups flour
• Fresh egg
• Two tablespoons of sunflower oil
• Tea without a spoon a spoon of salt
• Two tea without a spoon spoon of sugar

How to cook:

Pour water into a convenient container, preferably wider. We drive in egg, add sugar with salt and vegetable oil. Thoroughly stir everything with a whisk and gradually sift flour into the liquid.

Knead the dough in this bowl until it starts to lag behind the hands, cover and leave to lie down for an hour. Then proceed to the molding.

Chefurek dough recipe with milk

  By this interesting recipe, you always get a good dough. It is easier to roll and does not tear, and the pasties are puffed.

We will prepare the following products:

• A glass of milk 2.5%
• A pound of wheat flour
• Standard glass of vodka
• Tea without top spoon of salt

Cooking process:

In the milk, dissolve the salt and begin to sift the flour there, all the while stirring with a fork. As soon as the consistency becomes like sour cream, we begin to add vodka in portions, continuing to mix the flour.

The dough will turn out crumbly. It is tightly packed in food film and removed for an hour in the cold. After proceeding to the cutting.

Cheburek dough recipe on beer

We use the following ingredients:

• A glass of any beer (you can even non-alcoholic)
• Egg
• Flour as needed

Kneading process:

In beer, we razbaltym egg and salt, gradually, in portions enter the flour and begin to knead. It should be tight. We pack it tightly in film and leave it for a couple of hours in this form. Then we start to roll.

Cheburechnoy dough with cottage cheese

Products made according to this recipe are always especially soft, even when lying down.

We use:

• One and a half glasses of the sifted flour of the premium
• Two hundred grams of 9% curd
• Half a teaspoon of baking soda vinegar quenched

How to cook:

We spread cottage cheese in a bowl and begin to knead with a fork so that there are no lumps left. Break the egg into it and add hydrated soda, mix thoroughly. Begin to mix flour, preferably in small pieces. We need to get not a tight dough, so that only lags behind the hands. We give him a rest for half an hour.

  The recipe for egg dough for pasties

Another interesting recipe for crispy and crumbly dough. All the liquid ingredients here are measured with an empty egg shell. Wash the egg thoroughly, make a small hole on its sharp tip, you can use a needle to pour out the contents - that’s what turned out to be a measure.

We use:

• Eight shells of water
• Flour on demand
• Single shell of vegetable oil
• Half a cup of vodka
• Four eggs

Cooking process:

Mix eggs with butter, salt and break with a whisk. Pour water with vodka into them, stir once more and start to mix flour (sifted) in portions.

The consistency of the dough should be medium, not tight and not too pliable. Be sure to otlezhivaem him a couple of hours in the cold.

1. Never measure the exact amount of flour according to the recipe, it is always different, by grade, composition, gluten content. But try to use only the highest grade and sift. Then the dough will be easy.
2. Pinch the edges of the chebureks with the teeth of a fork on the table, then they will not unstuck when frying, and will still look more beautiful.
3. For real Central Asian products, minced meat is used by mutton. In any case, if you do not like lamb, add pork, for juiciness.
4. More onions in minced meat. I add it in volume as much as meat. I cut small cubes, do not scroll. So it turns out much juicier.
5. If you want your cakes to be crispy, do not cover them after frying, but put them on a paper towel to remove excess oil.
6. on the contrary, if the cooking turned out too hard, put them in a saucepan and cover with a lid. If you put them in a plastic bag and reheat in the microwave, you can also return the softness.

Now you know how to make a pastry for pasties tasty, crispy and fluffy. If you have your own secrets of mixing, share in the comments.

Step-by-step recipe for cooking chebureks - video

They were the "snack" of our childhood. Now the place for chebureks is fast food, which is already literally at every turn. But will he be able to surpass this juicy meat stuffing wrapped in thin and crispy dough?

They come with a variety of fillings, but the most popular is meat or minced meat. Rarely with potatoes, cabbage, cottage cheese and even sweet. Strange, but it happens. That is, in fact, the dough is used as an ordinary pie patty.

Chebureks are good because they do not have to be eaten hot, they are very tasty and cold, and even on the second day. But for those who have never eaten them, we strongly recommend that you try the first cheburek straight and deep-fat fryer. This is an indescribable taste and aroma! When you try them in this form, you will not be able to refuse the cold cheburek.

Today we offer you to prepare five different dough variants and give time to decide which filling you want more. A lot of tips and secrets from us today guaranteed!

For the preparation of the dough necessary the most common ingredients that really can be found in every home. This is mainly salt, flour, vegetable oil and water. It seems there is no need to explain exactly how to choose these products, right?

But eggs are the product that will be needed in four recipes out of five and you really can write a few words about it. Choose eggs - just spit. That’s what many buyers think, but they don’t even suspect that they have eaten spoiled eggs more than once just because they didn’t even try to pick fresh ones. How to find them?

1. First try to smash the eggs around your ear before buying them. They should not make any sounds. If the deaf sound is still there, it means that the product has been standing for a long time and managed to get oxygen. In addition, probably, the yolk has already come off its walls;
2. The next way to buy fresh eggs is a cardboard box. That is how often they sell eggs, and on the box in this case indicates the period of their implementation. Choose the freshest ones and remember that eggs have two or three days after the deadline;
3. The following method for purchased eggs - type a deep water tank and lower each egg in turn. The lower it lies, the fresher it is.

Now you can start cooking the dough. Think over the filling yourself. What you taste better then add. But we told you a couple of secrets and about her. Read below.

Classic pastry dough

Time for preparing

calorie per 100 grams

Tip: To make the dough cool, you can put it in the fridge. If the pasties are prepared in winter, you can remove the bowl with him on the window sill by the window.

Not less popular option and, probably, we can say that it is very close to the classics. Just one ingredient more, but it turns out quite a different dough, and as a result, other pasties. Here words are unnecessary, we must try!

What time is 45 minutes.

What is caloric - 344 calories.

How to cook:

1. Pour water into a saucepan, add oil and salt to it, mix and remove to gas;
2. Bring to a boil and add half of the flour, mix well so that the dough is collected and a dough crust forms at the bottom of the pan;
3. Remove from heat and allow the mass to cool slightly;
4. Beat the egg and bring the ingredients to homogeneity using a spatula;
5. Then add the remains of flour in several stages, until you get a smooth and smooth dough, which can be collected in a bowl;
6. Cover and remove while the filling is being prepared, and then use as intended.

Tip: if you have little time, you can immediately add all the flour in the first stage, and then only bring the consistency of a raw egg.

Egg dough with vodka for pasties

It is believed that if many eggs are added to the dough, it becomes very tender. The same goes for vodka. So here we have a whole bomb of tenderness, the lead in the list of components will include eggs in the amount of four pieces and even vodka! Try it now!

What time is 50 minutes.

What is caloric - 337 calories.

How to cook:

1. Heat the water, add salt to it and dissolve it completely;
2. Add eggs, bring to homogeneity;
3. Next, pour vodka and mix;
4. Now gradually, in parts, add flour, passing through a sieve;
5. Pour the oil into a saucepan or saucepan and bring to the boil on the stove;
6. Pour the hot oil into the dough, mix until smooth and thick consistency, set aside;
7. Then cover, remove for thirty minutes and then start working with him.

Tip: do not be alarmed if the dough is tight. After cooling in the refrigerator, it is even more dragged. But just such a consistency of dough will make pasties tender.

Do not worry that they get alcoholic. As you know, alcohol during heat treatment is evaporated and all the most useful remains, so even children of pasties can and should be offered!

What time is 40 minutes.

What is calorie - 213 calories.

How to cook:

1. Break the egg into a bowl, add salt to it and beat it a little;
2. Add beer and mix;
3. Next, in parts through a sieve, start flour, kneading the dough;
4. When the mass becomes homogeneous, cover it and give rest for half an hour.

Tip: you can use dark beer instead of light beer.

The name itself already speaks about the tenderness of the future result. Soft and healthy cottage cheese will turn the dough into the same tender and tasty to taste. You also need to try and it is necessary!

What time is 1 hour and 35 minutes.

What is calorie - 252 calories.

How to cook:

1. The cottage cheese, first of all, must be run through a sieve so that it becomes homogeneous and does not come across large breasts in the dough;
2. Add soda to it, mix and set aside for ten minutes;
3. During this time, beat the eggs into a light foam, adding to them a little salt;
4. Mix both masses and bring them to a uniform consistency;
5. Begin to pour flour parts (you can fifty grams) through a sieve;
6. After each addition, be sure to mix the components together;
7. Roll up the ball, wrap it in film and put it in the fridge for at least one hour, and better longer;
8. When you see fit, get the dough and start working with it.

Tip: in this recipe you can use absolutely any fat cottage cheese.

1. If you want really crunchy and at the same time tender pasties, be sure to add vodka to the dough. At least a couple of drops. This will well affect the dough and the result. You will be more than satisfied;
2. To get really ruddy and crunchy pasties, they must be fried in a huge amount of oil. That is, not so that the cover of the bottom, and that the entire cheburek went under the oil. So we recommend to deep-fry them;
3. The dough must be cleaned in the refrigerator so that all the components are even better connected. This is an indispensable point in preparing any pasta dough;
4. To make the filling really juicy, you need to add some liquid to its composition. It can be plain water, broth or even sour cream. The consistency of the filling should be as sparse puree. Also for juiciness add onion, fat or lard to the filling;
5. It is very important to carefully close the chebureks, otherwise the liquid will flow out, combine with the oil, and an explosion of splashes will result. This can not only stain the stove, but also burn your hands;
6. For those who crave hot chebureks with those same pimples, as in mouth-watering photos, we have a special secret. Chebureks just need to be watered with oil while they are roasting from the bottom. But here it is important to know the golden mean, because if you overdo it, the cheburek will burst;
7. Before sending the pasties to the butter, they must be cleaned of flour with a special brush. In this case, the flour will not get into the oil, and it will remain light and usable for a long time;
8. If you do not like onions, we suggest chopping it for filling with a grater or punch it in a blender to a puree state. But here it is very careful, since a lot of juice from the root crop will stand out and not only the strongest cook will cry, but also relatives in the next room. Not the most pleasant task, unfortunately;
9. Put ready-made “pies” on the grid or paper towels to remove excess oil. If you put it directly on a plate, then a lot of oil will collect on the bottom;
10. For a beautiful and ruddy color, you can add some sugar to the dough. Any beer in the dough can fulfill the same role;
11. Real chefs believe that the proportion of dough, onions and meat should be absolutely equal. That is, 30 grams of meat, 30 grams of onions and 30 grams of dough. It turns out tasty, juicy and rich! Still, with such a stuffing;
12. Another good way to make pasties juicy inside is to add a peeled tomato directly to the meat. One tomato per pound of meat will be enough.

Chebureks are loved by everyone and they are just incredibly tasty. Probably, there is no person who would refuse to supplement. Unfortunately, they are not quite presentable to serve for the holiday, but on a weekday it is quite possible to treat them to guests, and at the same time themselves!

Chebureks most people associate with leisure and travel. Probably everyone who went to rest "to the south", indulged in this dish there with pleasure. But at home it is rarely prepared, although I want to remember summer and a time of blissful idleness in the winter cold evenings. But in the home kitchen it is often not possible to achieve that memorable taste. And all because there is no way a delicious crunchy without which the dish turns into a vulgar fried pie. This article contains the most successful recipes cheburechnogo dough. The cooks who offered them guarantee that your experience will certainly succeed this time.

Only water

Professionals in this case claim that a tasty crunchy dough for pasties can be easily prepared from flour and water without the introduction of additional components. The ratio of ingredients: a pound of flour on the water. There are only two secrets: first, the flour is carefully sifted with a pinch of salt. Secondly, the water should be very cold, kept in the freezer for about a quarter of an hour (but without ice!). Flour is poured in a high hill, a crater is made in it, where the liquid is poured. The dough kneads very carefully; if it sticks to hands, it is sprinkled with flour in addition, but without going over: an unnecessary excess flour will make the base too tight, but it must remain plastic. The finished dough for half an hour is left directly on the table, only covered with a towel or film. After such aging, the pasties begin to sculpt.

Gorgeous Bubble Crunch

Most cooks believe that the best dough for pasties is with vodka: the dish is juicy, crispy, with a bubble mass of the shell. Cooking options for this test are several. The easiest of them is this: eight glasses of flour are sifted into a large convenient bowl. In three glasses of water dissolve two tablespoons of salt and sugar (the latter is needed for a beautiful even tan chebureks). Sweetened and salted water, a third of a glass of vegetable oil and a vodka spoon are poured into a hollow made in flour. And if you need a tasty crusty pastry dough, forget about the eggs - at least with this recipe. Eggs will make your base rigid and unsuitable for the stated goals. The dough is kneaded, hiding in a bag (or wrapped in a film) and left to warm for an hour. Only when it is "rested", you can begin to model.

"Under the degree"

And here is another dough for chebureks with vodka. For his creation will have to try a few, but the result of the work will be swept away your homework from the pan. A third liter of water is heated to almost boiling. In some capacity sifted a glass of flour; heated water is poured into it and stirred with a whisk or fork. Three cups of flour are poured into another bowl, combined with egg, salt, half a glass of water, sugar and vodka (a spoon) and vegetable oil (two). After mixing, the brewed portion is added; the dough until smooth is kneaded together. To lie down before molding pasties, it should be half an hour.

Butter Dough

It is considered more gentle than just on the water. At the same time crunches no less than those already described. At first, half a pack of butter is melted (margarine can also be taken, but experts say it will be a little something wrong). Three cups of flour (which are 250 ml) are poured into a large bowl, a glass of water is poured into it and quickly mixed with a fork or a whisk. The presence of lumps in the mass should not upset you - they will disperse a little later. In the semi-finished product boiling oil is poured, and kneaded - again with a fork. As it thickens, we switch to manual mixing. When your tasty dough reaches the required plasticity, it is wrapped in foil and put in a refrigerator for a couple of hours.

Delicious kefir chebureks

No less successful than the previous ones, we think the recipe for crisp dough, based on low-fat yogurt. A quarter liter of this milk product is whipped with a pinch of salt and an egg, after which a pound of sifted flour is poured into the mass. When the dough stops sticking to the hands and becomes plastic, the flour stops adding, and kneading continues - at least another ten minutes. Experienced chebureniki to the touch determine the moment of readiness of the test: it becomes elastic, while remaining soft. The blank is covered and left on the table to “relax” for half an hour-hour, and you can sculpt the most delicate and crunchy pasties.

Beer recipe

Very airy and tasty, crispy pasta for pasties is obtained if the water during its preparation to replace light beer. First, the egg is beaten with a pinch of salt, then a glass of hop drink is poured in and a little flour is injected - how much dough will require to acquire a soft but firm consistency. When its density satisfies you, the dough is wrapped in a film, it takes about twenty minutes to rest - and you can proceed to the last stage of culinary creativity.

- Hey, friend, why do you have one onion in chebureks?
  - Uh, offend, brother, not one bow - a lot of onions!

Joke of the Perestroika Times

It is difficult to refuse a tasty, appetizing, with a ruddy peel of a cheburek. In which of the national cuisines this dish appeared and how to cook it correctly, there are still heated debates. In fact, chebureks are homemade - these seem to be ordinary pies with filling, but they are being prepared in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy fragrant pasties in the filling put a lot of onions. And this is not an anecdote - onion, highlighting the juice when frying, makes the filling divine! But not everyone guesses the dough. After all, it should be both thin and soft, with a light crisp, and not rubber.

Pasta for pasties is the subject of culinary disputes. Someone prefers a classic recipe, and someone prepares the dough for pasties on kefir, mineral water, beer or even vodka. The dough for pasties includes simple ingredients. Here are just the secrets of making the right dough out of them. Many housewives do not add eggs to the dough so that the pasties do not turn out brittle, while others knead the pasta for hot pasties on hot water so that it turns out soft and elastic.

In any case, you can choose for yourself the most convenient option, our own task is to tell you how to make dough for pasties.

The most common recipe for dough for chebureks

Ingredients:
  3-3.5 stacks flour,
  1 tbsp. warm water
  ½ tsp salt,
  3-4 Art. l vegetable oil.

Cooking:
  It is this recipe that most of our housewives use, varying the amount of ingredients at their discretion: someone puts a little more flour, and someone adds oil. If you are used to working with dough on the table, please, and if for this case you have a deep tank, use it. Take flour for cooking take the highest quality and pre-sift it. Pour flour into a heap, make a well in it, pour water into it, add salt, vegetable oil and slowly, picking up flour from the edges, knead the dough. If it turned out steep and it can be rolled up into a tight ball, there is enough flour and no need to add more. Wrap the dough with cling film and leave it for 30-40 minutes alone, and then proceed to cooking pasties.

Cheesewort dough with bubbles

Ingredients:
  2 stack water,
  3-3.5 stacks flour,
  1 tsp salt.

Cooking:
  Pour all ingredients into a deep bowl (bowl or pan) and mix until a smooth, homogeneous mass, until the dough no longer sticks to your hands. Form a ball out of dough, wrap it with cling film or put it in a plastic bag and put it in the fridge for half an hour. Then proceed to further action.

Cheesewort dough with milk

Ingredients:
  2.5 stacks flour,
  1 tsp salt,
  1 stack milk
  1st c. l vodka.

Cooking:
  Pour the milk into the saucepan, heat it, but do not boil it, add salt, stir it to dissolve. Sift the flour into a bowl or directly on the table as a slide, make a small depression, pour milk and vodka into it. Knead the dough. Wrap it with cling film and put it in the fridge for an hour. Meanwhile, you can do the preparation of the filling.

Chefureks dough on kefir

Ingredients:
  2.5 stacks flour,
  1 tsp salt,
  1 stack kefir,
  1 egg.

Cooking:
  In a deep bowl, beat the egg with a whisk or just a fork. Then pour kefir and mix. Then gradually pour in small portions of pre-sifted flour. Mix everything well and, putting the dough on the table, continue kneading it to the desired consistency. Form the resulting dough into a ball, wrap a film or put in a plastic bag and leave to rest right on the table for 40 minutes.

Quick Dough for Mineral Water Chebureks

Ingredients:
  4 stack flour,
  1 egg
  1 tbsp. l mineral water
1 tsp Sahara.
  a pinch of salt.

Cooking:
  I would like to remind once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, well beat the egg with salt and sugar, add mineral water and enjoy the flour. Sift the flour on the table as a slide, make a well and pour in the resulting mass of eggs, salt, sugar and mineral water. Knead the dough carefully, picking up the flour from the sides. The dough should be dense, homogeneous and most importantly - not sticky. Wrap it in food film and leave for an hour in a warm place. An hour later, crush the dough, roll out and start cooking. Pie of such a dough should be made thinner than on dumplings or dumplings.

Chefurek dough on beer

Ingredients:
  2.5 stacks flour,
  1 egg
  1 stack light beer
  1 tsp salt without slides.

Cooking:
  Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, mix. Gradually add sifted flour to this mixture and mix thoroughly again. Put the dough on the table and keep kneading until the mass stops sticking to the hands and rolls freely into the ball. This ball can simply cover with a towel and leave on the table to reach the desired condition for 40-50 minutes. Ready (already fried dough), due to the presence of beer in it, will turn out tasty and crispy.

Dough for pasties on vodka

Ingredients:
  4-4.5 stacks flour,
  1 egg
  1-1.5 stacks water,
  2 tbsp. l vodka
  2 tbsp. l vegetable oil
  2 tsp. salt.

Cooking:
  The presence of vodka in the dough will be completely unnoticed. But the addition of this ingredient to allow to cook surprisingly crispy and delicious pasties. It is known that vodka acts in such cases as a baking powder and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, stir, pour the container into a deeper and larger size and cool the mass. After that, beat the egg into it, pour in the vodka and add the rest of the flour. Do not rush, introduce flour gradually and knead until elastic, homogeneous and without lumps. Cover the dough with a towel and leave on the table for 30 minutes to rest, then send it to the fridge for an hour. You will see, the result will exceed your expectations.

Choux dough for pasties

Ingredients:
  3 stack flour,
  ¾ stack water (boiling water),
  1.5 Art. l vegetable oil
  1 egg
  1 tsp salt.

Cooking:
Pour water into a small saucepan and put it on the stove, add salt, vegetable oil and bring to a boil. Directly immediately add to the water and half a cup of flour. Stir thoroughly so that there are no lumps, and set aside so that the mass has cooled to room temperature. After that, beat the egg, mix well and take the remaining flour. Pour it on the table with a slide, make a well and pour in the custard mass. Knead the dough. It should be uniform and stingy. Leave it alone for literally 30 minutes, then mix again and proceed to further actions, that is, cooking pasties.

Chefurek puff pastry

Ingredients:
  2.5 stacks flour,
  200-250 g of butter,
  ½ stack cold water
  ½ tsp Sahara,
  1 tsp salt.

Cooking:
  Allow the butter to melt slightly, and then cut it into small pieces. Sprinkle with flour and mix until smooth. Make a funnel in the finished dough and pour in cold water, add sugar, salt and mix everything carefully. The dough should be elastic. Add some more flour if necessary. Put the dough in a deep bowl, cover with a towel moistened with water and send to the refrigerator for 2-3 hours. After a specified time, take out the dough, lay it on the table, roll it out, fold it into an envelope, bending the edges to the center, roll it again and fold it into an envelope. Do this procedure with dough 3-4 times and start cooking pasties. If the dough turned out to be too much, divide it into two parts and one of them, wrapped in plastic wrap, put in the freezer until the next opportunity.

The dough for pasties, as you have already seen, is easy to prepare, quickly and does not cause much trouble. This means that tasty, crunchy, fragrant pasties can be easily cooked at home. Try, and you will no longer be lured by the smell of any pasties, except those that you cook with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Prepare the dough for pasties can be in different ways. The favorite dish of the Crimean Tatars is made from dough on a different basis: vodka, water, kefir. Dough for pasties with vodka makes it sad.

Choux dough with bubbles

To get the dough on pasties with bubbles, it is made on boiling water using these products:

• water - 0.5 l;
• sunflower oil - 3 tablespoons;
• flour - 5-6 glasses;
• vodka - 2 tablespoons;
• salt - 1 tsp.

How to cook choux dough for pasties:

1. Put a pot of water on the stove, add salt and butter.
2. After the water boils, pour the flour in a thin stream, stirring with a fork. The dough is prepared on the principle of paste for pasting windows.
3. In the thickened dough add vodka, which will make a crunchy, and stir.
4. Cool knead for 10 minutes. Then continue to knead the dough on the table until a dense structure.
5. Elastic and soft dough ready for use.

Thus, it turned out a tasty dough for pasties as in pasties.

Gentle and soft dough on kefir

The dough for pasties on kefir has a delicate and soft structure. To prepare it you need the following ingredients:

• kefir - 200 ml;
• egg - 1 pc .;
• flour - 1 kg;
• salt - to taste.

How to cook the dough for pasties on yogurt:

1. Pour the kefir into the container, put an egg in there and salt it.
2. Whisk it all up.
3. Sift the flour through a sieve and pour the clean product into the prepared mixture.
4. Knead the dough thoroughly, first in a bowl and then on the table. The dough should be soft, elastic and not stick to the hands. To do this, sprinkle your hands with flour.
5. The finished dough should be formed into a ball and leave on the table for 15 minutes, covered with a clean towel.
6. After time, divide the dough into 10 parts.
7. Roll out each cake and make it a pasties.

Tasty dough on the water

Tasty dough for pasties can be made on ordinary water, mineral and ice.

The fastest and easiest dough recipe requires these ingredients:

• flour - 1 cup;
• water - 200 ml;
• vegetable oil - 1 tsp;
• salt and spices.

How to cook the dough for pasties on the water:

1. Sift flour and clean product mixed with other ingredients.
2. Knead the dough, gradually pouring in water.
3. Elastic dough cover with a clean towel and leave on the table for half an hour. This will allow him to become soft and pliable.

Tasty crunchy dough

Tasty crunchy pastry dough is made from such products:

• flour - 800 g;
• mineral water - 200 ml;
• egg - 1 pc .;
• sugar and salt - 1 teaspoon.

Cooking instruction is as follows:

1. Beat the egg with salt and sugar.
2. Pour in water, stir and leave for 10 minutes.
3. Pour the flour on the table in a heap, make a hole in the center and pour liquid from a bowl into it.
4. Knead the dough, gradually picking up flour from the edges.
5. Put the finished batch in a bowl, cover with a clean cloth and put in a warm place for 1 hour.
6. After time, divide the dough into 10 pieces and roll out each tortilla for the minced meat.

A very interesting structure in the dough, made on the basis of ice water. This dough turns puffy and crispy. For its preparation you must purchase:

• flour - 0.5 kg;
• cold water - 150 g;
• butter - 80 g;
• salt - to taste.

To knead the dough, you must carefully mix the flour and salt. Then pour this mass into a bowl and pour water there. Knead the dough thoroughly so that there are no lumps in it.

Melt the butter and put it into sticky dough. Knead the dough so that it stops sticking, then roll it into a ball and leave on the table for half an hour.

After 1 hour, the dough is ready for use.

Recipe for meat chebureks at home

“Cheburek” in translation from the Crimean Tatar language is translated as “raw pie”. Traditionally, it is made from chopped lamb in animal fat.

Recipes for modern pastries are different in that they use lean meat and vegetable oil for stuffing.

Stuffing for pasties made from such products:

• low-fat sirloin from pork or beef - 0.5 kg;
• 1 large onion;
• sunflower oil - 2 tbsp. spoons;
• parsley - 1 bunch;
• water, salt, pepper.

Recipe for meat chebureks at home:

1. To make the filling juicy, you must pay special attention to onions. There is one subtlety: you can not twist the onions in the meat grinder with the meat, otherwise this tasty heady juice will absorb the meat and you will not get a broth.
2. So, onions must be crushed separately in a blender to a homogeneous slurry. To open a real note of taste, you need to add a little salt to onion gruel and mix. So the vegetable will let more juice, which is the soul of the dish.
3. Grind the meat in a meat grinder or use minced meat.
4. As soon as the onion gruel with salt lasts 10 minutes, it should be added to the minced meat and mixed thoroughly.
5. Add vegetable oil. For lovers of nourishing fatty pies, you can add finely chopped lard instead of butter.
6. You can use another onion, chopped it finely. Pieces of fragrant root vegetables in mince will give a special charm. Thus, one onion in mince serves for juice, and the other for the structure of the filling.
7. Season with minced salt and black pepper. Pour in some water to make the filling viscous. Ready stuffing can be used for baking.
8. Then cut the dough from the dough and roll it with a rolling pin to a thin sheet.
9. A saucer measure a smooth circle and cut off the excess dough with a knife.
10. Put 1 tablespoon of minced meat in the middle of the rolled flat cake, spreading it a little over the surface.
11. Fold the dough in half and firmly fasten the edges.
12. During the time when chebureks are molded, you should put the pot on the fire, pour in the oil there and heat it on the fire.
13. In boiling oil should be fried pies on both sides.
14. Ready chebureks should be laid out and left for 40 minutes so that they are saturated with oil and acquire a crispy structure.

Having made pastries, according to such a recipe, we got pasties in cheburek.

Other delicious cheburek recipes

Stuffing for pasties can be not only meat, but from other products: mushrooms, cheese, potatoes, cabbage.

Gourmet Chebureks with Cheese

Cooking pasties with cheese does not cause difficulties for hostesses who already have experience in preparing dough.

Cheese pasties differ excellent delicious taste. For their preparation using hard varieties of cheese.

To make savory pasties with cheese you will need:

• cheese - 300 g;
• ham or smoked sausage - 200 g;
• dill greens - 1 bunch;
• garlic - 2 cloves.

Cheburek recipe as in cheburechnaya:

1. Grate cheese on a coarse grater.
2. Chop finely greens.
3. Ham or sausage cut into small cubes.
4. Grind the garlic on the garlic.
5. All ingredients are mixed, salt and pepper.
6. Make a choux pastry with the addition of vodka.
7. Sculpt pasties. To make the edges beautiful, they can be formed into a pigtail.
8. Pour a lot of oil on the pan so that the patties "bathed" in it.
9. Put the pasties in boiling fat and fry on both sides.
10. Put the finished pies on paper napkins so that excess fat comes out of the dough.

It is necessary to eat a delicacy carefully over a plate that the tasty broth following from a pie, not soiled clothes and hands.

Awesome Mushroom Option

Make pasties at home can be made from almost all the products available in the house. For example, for mushroom lovers, there is a terrific recipe for crunchy pies.

For this we need the following products:

• fresh mushrooms of any kind (except inedible) - 100 g;
• onion - 1 pc .;
• sunflower oil - 2 tablespoons;
• margarine - 3 tablespoons;
• cream, fat content of 20% - 100 ml;
• eggs - 3 pcs .;
• flour - 1 tablespoon;
• parsley and dill - 1 bunch;
• salt and pepper - on a pinch.

Prepare pasties with mushrooms like this:

1. Mushrooms should be thoroughly washed and cleaned, and then cut into thin strips.
2. Chop the onion very finely.
3. In a deep frying pan pour vegetable oil and put a piece of margarine. In a heated fat, sauté the onion for 2 minutes.
4. Add to cutting flour, mushrooms and cream. Stir all ingredients and cover for 7 minutes.
5. While the mushroom stuffing is stewing, you should beat the eggs in a bowl. The egg mass should be salted and pepper.
6. Pour the eggnog into the frying pan and leave under the closed lid for 2-3 minutes. Add chopped greens to the mixture.
7. From the ready stuffing to form pasties. To get beautiful pies, roll the edges with a special typewriter or neatly form “petals” with your fingers.
8. Fry the patties in butter until golden brown.
9. Chebureks give a little cool and serve with sour cream.

A wonderful recipe with potatoes

Chebureks at home can be made from young potatoes.

For this you need:

• potatoes - 0.5 kg;
• purple onions - 1 pc .;
• cream onions - 2-3 tablespoons;
• salt, pepper, greens.

Potatoes should be washed and peeled. Cut the roots in small slices, add water and cook on the fire.

After 15 minutes, salt the potatoes, then remove from heat and decant the water. Add 100 g of warm milk to the pan and make mashed potatoes.

Peel and chop the onion in a blender. Add this gruel to mashed potatoes. Mix salt, pepper and saute with greens. Ready stuffing can be used for baking.

Spicy option with potatoes and cheese

You can make pasties with potatoes and cheese. Cheese will add a dish of delicate savory taste.

Ingredients for Cheese and Potato Chebureks:

• potatoes - 0.5 kg;
• hard cheese - 50-70 g;
• sunflower oil - 40 g;
• parsley - 1 bunch;
• salt and pepper.

Boil the potatoes, as in the previous version, and then knead it. In the puree add butter, shabby cheese and chopped greens. All ingredients should be mixed thoroughly while the potatoes are hot. Add spices to the mix.

Pasties will be delicious with any dough. Enjoy your meal!

Cooking with different varieties of fish

For seafood lovers, there is a recipe for pasties with fish. For filling all suitable varieties of white sea fish: hake, pollock, cod, catfish.

Fish contains all the essential amino acids for the body, such as omega-3, vitamins A and D, as well as an important set of minerals: phosphorus, iron and calcium.

To prepare fish pasties you will need the following products:

• fish fillet - 300 g;
• onion - 1 pc .;
• fish or vegetable broth;
• seasoning - to taste.

The recipe for cooking fish patties is extremely simple:

1. Wash the fillet and pull out all the bones.
2. Cut the fish into large pieces.
3. Peel the onions and cut in half.
4. Skip these ingredients through a meat grinder or blender.
5. Add spices to the mixture and add broth. Stuffing should turn out like semi-liquid porridge.
6. Put the stuffing in a cold place for 30 minutes and then use it to form a delicious baking.

Fish pasties - it is tasty, satisfying and healthy!

Diet recipe with cabbage

For people who adore chebureks, but at the same time observe the Orthodox fast, there is an excellent recipe for chebureks with cabbage! This dietary dish is not only tasty, but also extremely healthy. After all, cabbage is a storehouse of beneficial microelements and vitamins.. For women's health, cabbage is a must!

For cooking cabbage pies, you need to stock up on such products:

• white cabbage - 0.5 kg;
• carrots - 1 pc .;
• onions - 1 pc .;
• vegetable oil - 50 ml;
• tomato paste - 2 tablespoons;
• salt and pepper - 1 pinch.

How to make pasties with cabbage:

1. Grate carrots on a coarse grater, and chop the onion into small cubes. Thinly chop cabbage.
2. Pour some butter into the pan and fry the onion and carrot in it until golden brown.
3. Add the cabbage to the pan and simmer it on low heat.
4. Dissolve tomato paste in 150 ml of water and pour the cabbage over this sauce.
5. Salt, pepper and add a little sugar to extinguish the acid paste.
6. After 40 minutes, remove the pan from the heat and let the cabbage cool. The finished filling can be wrapped in dough.

Delicious pasties - is the result of skill, patience and love, with which the dish is prepared.

Working with dough requires a good mood of the hostess, since the taste of the dish depends on it. Chebureks at home always have a special taste and aroma!