Cooking technology

The taste of cheburek depends not only on the filling, but also on how it is prepared. The dough should not contain unnecessary ingredients (cottage cheese, sour cream, butter), but should contain any liquid and be well kneaded. After the formation of a lump, he must be allowed to rest. Then small balls are formed, 50-60 grams each and the dough must again stand under the lid so that it does not weather.

The next important point is the rolling out of the formation. It is very plastic, soft, so it will not tear. Ideally, it should be rolled out almost to transparency. The thinner the dough, the less the filling should be, so that it does not break through the "package" and does not flow into the pan.

It is imperative to fry not in oil, but in deep fat. Cheburek should float directly in hot oil, i.e. its layer should be at least 2-2.5 cm. Better to take a small frying pan and roll out small pasties. Rather than fry large ones in a wide bowl like cutlets. You can turn the cheburek only once, so do not rush when frying.

And what about the filling? And the filling should be juicy! The meat should be cooked like cutlets - 50% pork, 50% beef, spices and a large onion. And be sure to add 2-4 tablespoons of cold water. The mass should be wet when touched with a spoon, but no water should come out.

All the nuances of sculpting and cooking are revealed, it's time to study the recipes in order to choose the most suitable one.

Crispy pastry recipes for pasties

Let's start making butter dough on kefir... It is always delicious, you can make a slight mistake in the amount of ingredients with it, so it is suitable for beginners.

You will need:

• any kefir - 1 measuring cup;
• egg;
• flour - about 0.5 kg;
• salt - ½ tsp.

Mix the milk and egg in a bowl and beat a little with a fork. Season with salt and flour. Mix in a tight but elastic lump. Cover with plastic wrap and set aside for 20-30 minutes. At this time, prepare the filling.

Pinch off a lump of dough, roll out and cut under a plate. Put 2 large spoons of minced meat on one half, cover and iron with your hand so that the air comes out of the cheburek. Use a fork to press along the entire rim to join the edges. You can start frying.

There is another variety - on milk... Chebureks come out consistently crispy for a long time. You will need:

• a glass of milk;
• salt - ½ tsp;
• egg - 1 pc.;
• flour - about 0.5 kg.

Pour the liquid ingredients into the bowl: milk and egg. Season with salt, break with a fork and start adding flour in portions. If you are worried that the layer may break during rolling, pour a spoonful or two of vegetable oil into the milk. Knead the dough and let it rest. After half an hour, you can start forming and frying pasties.

Recipe Option no eggs on the water

Suitable for those who observe the fast and prepare pasties with vegetable filling. You will need:

• water at room temperature - 280 ml;
• flour - ½ kg;
• salt - 1 tsp.

First you need to sift the flour and add salt. And pour all the warm water into the flour. Quickly knead the dough with a spoon and let it stand for at least 20 minutes. under a lid or foil. You can start rolling.

We should also consider the option on mineral water

Its peculiarity is that ice water is used.

1. Pour 150 ml of very cold mineral water, vegetable oil into a bowl. Dissolve half a teaspoon of salt, the same amount of sugar.
2. Pour a glass of flour in portions and stir until a lump forms.
3. Add another ¾ cup of sifted flour. Ready.

Custard

Another option for an inexpensive dough that invariably comes out strong, elastic, rolls well and does not stick to your hands - custard. Due to the high temperature, the process of denaturation of wheat protein occurs, gluten acquires high plasticity.

To make cheburek dough boiling water, you will need:

• egg - 1 pc.;
• boiling water - 150 ml;
• flour - 450 g;
• vegetable oil - 20 ml;
• salt - 1 tsp.

It is best to knead the dough in a saucepan that boiled water. The walls of the dishes are hot, so it can be kneaded for a long time, which only improves the quality of the dough. So, the preparation is in stages:

1. Boil water, salt and add oil.
2. Stir in 1.5 cups flour and quickly knead the semi-liquid dough.
3. Cool slightly and beat in an egg.
4. Sift the remaining flour, form a lump.
5. Leave to rest for half an hour.

This technology invariably produces a dough that is very pliable and easy to mold.

Beer based on a special recipe

If you have an open bottle of light beer, be sure to use this recipe.

• beer - 250 ml;
• one egg;
• flour - approx. 500 BC

Cooking is as simple as possible - mix beer with egg and add flour. You may need it a little more or a little less than indicated. Be sure to leave the dough in the refrigerator for 20-30 minutes. Then roll it into a long sausage and cut into pieces of 50 g. Let the dough rest again and start forming pasties.

Famous recipe on vodka

It is known for making the most crunchy pasties. You can fry them in less deep fat than regular ones. And this is a definite plus of this option.

Take:

• 200 g flour;
• 100 ml of water;
• sugar - on the tip of a spoon;
• salt - 1/2 tsp;
• sunflower oil - 30 ml;
• vodka - 1 tbsp. spoon.

A little sugar in the composition gives a consistently ruddy color and adds crunch. Cooking requires more attention, however, the result will exceed all expectations. I present you with detailed step-by-step instructions:

1. Heat the oil in the microwave (you don't have to). Add warm water, salt, sugar, vodka to the same glass.
2. Sift flour into a bowl.
3. Pour out the contents of the glass and quickly knead a lump of dough.
4. Knead the dough on a cutting board for a few minutes, adding flour if necessary.
5. Let stand for 10 minutes. Repeat twice more and you can immediately start rolling.

If there was no vodka at home, several recipes are presented above. crispy and no vodka test. The main thing is to deep-fry.

It remains to talk about puff cheburek dough

To do this, you do not need to buy a finished product, it is suitable for baking, but not for frying. Making puff pastries is as easy as shelling pears:

• 1 egg;
• water - about 150 ml;
• 400 g flour;
• sunflower oil - 60 ml;
• salt - ½ teaspoon

The whole secret is in the cooking technology. It is worth considering it in detail:

1. Drive an egg into a faceted glass, add salt and add to the edges of the water. Pour into a bowl and chop the mixture with a fork.
2. Add flour and use a fork to knead the dough. It should turn into flakes, whitish in color, without liquid.
3. Pour 1/3 cup of vegetable oil there and knead the lump. It will not be uniform and smooth.
4. Wrap in plastic wrap and refrigerate for half an hour. Ready. After the specified time, you can sculpt pasties.

Pour kefir at room temperature into a bowl, add salt and a raw egg, mix well.

The dough should be fairly firm, but not tight. Cover the dough with plastic wrap and leave for 20-30 minutes at room temperature.

While the dough is "resting", cook the minced meat. To do this, place the meat cut into pieces in a blender bowl, add pieces of fresh bacon, grind until minced. You can cook minced meat using a meat grinder.

Put the minced meat in a bowl, and put chopped and peeled onions in the blender bowl, add cold water to it, grind to a state of gruel.

Mix the minced meat thoroughly and pour in the kefir.

Also add chopped parsley to the minced meat, mix well and the filling for the pasties is ready.

Divide the dough into small pieces (50-60 grams each). Roll each piece of dough into a thin cake, sprinkling a little flour on the table. Put 1-2 tablespoons of minced meat on the edge of the cake.

Form pasties in the usual way, carefully fastening the edges.

It is advisable to fry the pasties in a sufficient amount of vegetable oil (it is best to deep-fry the pasties) until golden brown on both sides over a slightly below medium heat. Pasties are usually fried for 1.5-2 minutes on each side.

Serve delicious, juicy pasties cooked on kefir with meat hot to the table.

Bon Appetit!

Juicy thin meat cakes - at the mere mention of them, salivation is already flowing, how you want to try them again and again.

But the key to the success of any pasties is a properly selected recipe and high-quality dough.

I appreciate the kefir pasties precisely for the thin dough, because they are already generous with excessive fat content, and the light, yeast-free dough somehow compensates for this.

Pastries prepared according to this recipe do not affect your precious time, as they are prepared very quickly, and the result is better than all expectations.

Recipe for chebureks on kefir with photo

Ingredients:

• • • Kefir (any fat content) - 1/2 tbsp;
    • Chicken eggs - 1 pc;
    • Wheat flour - 2 tbsp.;
    • Salt - 1 teaspoon (no slide).
    • Minced meat - to taste

Preparation:

The total cooking time is 30 minutes;

Servings total is 3 servings.

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What could be tastier than pasties? A fragrant and juicy filling is hidden under a crispy brown crust. Previously, in their historical homeland, pasties were fried only in lamb fat, so the dish was always eaten hot. Now much has changed in the technology of their preparation. The dough was also prepared in a different way. Now many people make pasties on kefir, since the result of such a culinary experiment always turns out to be very tasty.

The dough for classic pasties is kneaded in water. What is better than kefir dough? For starters, such fried pies remain soft even after cooling, and the classic water dough cheburek is good only hot. Cold, it becomes hard and no longer crunches. And besides, the dough on kefir for pasties is softer, more airy and easier to roll out.

Ingredients for one glass of kefir:

• egg;
• 1/2 teaspoon of salt;
• 3 to 4 cups flour.

How to cook:

1. Mix kefir with egg, adding salt.
2. Add flour little by little, kneading the dough. It is added so much that the dough becomes slightly softer than for dumplings.

After kneading, the dough needs rest. It is needed so that the gluten contained in the flour swells. During this time, it will absorb moisture, which will later evaporate during heat treatment, creating a bubble crust.

Let's prepare the filling.

Ingredients:

• 2 - 3 onions;
• 250 grams of ground beef and pork;
• about 5 tablespoons of water.

We will pepper and salt the minced meat to taste.

How to cook:

1. Mix the minced meat with finely chopped onion, pepper and add salt.
2. To make it fill the inside of the cheburek with aromatic meat juice, add water and stir well.
3. Form 10 balls from the dough, each of which needs to be rolled into a thin round cake.
4. We fill 1/3 of each prepared workpiece with minced meat.
5. Fold the cakes in half and pinch the edges. To make the products elegant, they can be cut at the edges with a curly knife, making cloves. You need a lot of oil for frying. A real cheburek should float in boiling fat.
6. As soon as the sides become ruddy and covered with appetizing bubbles, we transfer the products to a paper napkin or towel, which will absorb excess fat.

We serve the dish right away, because everyone knows that the most delicious pasties are hot!

No eggs with vodka

Such pasties can be prepared with both meat and cheese filling.

Ingredients:

• filling;
• 0.5 kg of flour;
• 2 tbsp. spoons of vodka;
• 3/4 cup kefir.

The dough must be salted.

How to cook:

1. Warm up the kefir a little, mix with vodka and salt.
2. Sift the flour 2 - 3 times and gradually add it to the kefir mixture, kneading the soft dough.
3. We cut the dough into portions, from which we thinly roll out round cakes.
4. We distribute the filling on one half of the workpiece and fasten the edge, covering it with the other half of the dough.
5. Fry until golden brown on each side.

With added spinach

Adding spinach to the dough will make this tasty, but not too dietary, meal more healthy. Such pasties are good with meat filling. There is also a variant of unleavened dough stuffed with spinach.

Ingredients:

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

Such dough takes a lot of salt - 1 tsp.

How to cook:

1. Dry the washed spinach and grind with a blender.
2. For the dough, combine kefir with egg and salt. Put the spinach there, mix well.
3. Sprinkle the flour in parts, knead each portion until the composition is homogeneous.
4. Let the finished dough rest for about half an hour. To prevent it from getting windy, cover it with cling film.
5. We roll out the base with a thin layer and cut out circles from it with a suitable capacity. Then we proceed as with ordinary pasties.

Crispy pasties on kefir and water

This is a recipe for choux pastry for pasties with the addition of kefir. It successfully combines the merits of both options.

Ingredients:

• one glass of kefir and water;
• egg;
• 2 tbsp. tablespoons of vegetable oil;
• about 4 cups flour.

For taste and crispness, put half a teaspoon of salt and the same amount of sugar in the dough.

How to cook:

1. We heat water to a boil, to which we add sugar, salt and vegetable oil.
2. Add flour in small portions to the boiling mixture (about half a glass), stirring well each time.
3. We are waiting for the composition to cool down, and mix the egg and kefir into it.
4. Add the remaining flour, which must be sieved beforehand. The dough must be elastic
5. We give him a rest, but for now we are preparing the filling.
6. We roll out the base and prepare pasties in the usual way.

The most delicate pastries

The secret of this recipe is in thorough sifting of flour and in well-beaten kefir with an egg. It is these two components that make the dough so tender.

Ingredients:

• egg;
• 200 ml of kefir;
• 3 to 4 cups flour.

How to cook:

1. Mix kefir with salt and add the egg. Beat the mass with a whisk or blender.
2. Sift the flour twice and add it to the kefir mass in small portions, stirring each time until smooth.
3. The output should be a very tender dough that will bubble slightly. Let it rest a little while we prepare the filling.
4. Dust the table well with flour and roll the dough over it very thinly (no thicker than 3 mm). Next, we do the same as with any other pasties.

Chebureks on kefir and fermented baked milk

Fermented baked milk gives the products a peculiar taste of baked milk, and the addition of soda is intended to make the dough more fluffy.

Ingredients:

• half a glass of fermented baked milk and kefir;
• about 3 glasses of flour;
• 1/3 teaspoon of baking soda;
• egg.

How to cook:

1. Add soda to the mixture of kefir and fermented baked milk.
2. After mixing, let the composition stand for 5 minutes.
3. Season the mixture with two pinches of salt, beat the egg and beat with a whisk.
4. Sift the flour and add to the mixture in small portions. The dough should be soft but elastic.
5. We roll it out in the form of a tourniquet, cut it into small pieces, turn each into a cake.

The classics are pasties with meat, some of the secrets of the preparation of which you will reveal for yourself right now:

• For every 500 g of minced meat, 1 onion is taken, about a glass of meat broth and a bunch of dill.
• Knead the diced onions with a rolling pin until they stop crunching.
• When combining ingredients together, you need to act very gently. Pressing hard on the meat can cause the minced meat to clump together.
• The broth is added last, pouring it in in small portions. Each time, the filling must be stirred so that the liquid is absorbed, and its amount depends on the type and density of the meat.
• Minced meat before cooking pasties should stand in the refrigerator for 30 minutes.

There is another way to prepare meat filling. It is best to take beef for her, but it is perfectly acceptable to use mixed ground pork and beef. Onions are added to it in a 1: 1 ratio. They do not cut it, but tinder it on a fine grater or grind it with a blender. For every kilogram of minced meat without onions, add about 120 g of cold water, some prefer to use highly crushed ice.

In pasties, you can put not only meat filling. There are a lot of options here.

• For the cheese filling, grate hard cheese on a grater with fine holes and mix it with chopped herbs to your liking.
• For the potato filling, mix mashed potatoes with salt, onions and ground pepper. Greens and mushrooms can be a good addition.
• For the cabbage filling, finely chopped cabbage is stewed until soft with onions and carrots, seasoned with spices and salt.
• For the rice filling, boil it and mix it with a chopped hard-boiled egg. You can add herbs, pepper, sour cream to the filling and be sure to salt it.
• For mushroom filling, it is permissible to take forest mushrooms, oyster mushrooms or champignons. The forest ones must first be boiled, the rest can be simply cut immediately and stewed with butter. For any mushrooms, you will need to add onions about halfway through the frying. The filling should brown.

There are no special restrictions in the preparation of the filling for pasties. You can safely combine products that go well with each other according to your taste.

Ingredients

• wheat flour - 570 g;
• kefir - 180 ml;
• chicken egg - 1 pc.;
• salt to taste;
• minced meat (beef and pork) - 150 g;
• onion - 1 pc .;
• ground pepper;
• refined oil - 190 ml.

Cooking time: 35 minutes (5 minutes to create a dough, 10 minutes to form pasties, 20 minutes to fry)

Yield: 8 large pasties

Who was the craftsman who prepared the first cheburek is not known for certain in the history of cooking. However, the fact that this hearty pastry has been one of the favorites of many Asian officials and the rich for several centuries is beyond doubt. Moreover, the Chinese and Mongolian commanders did not hesitate to treat European and Slavic ambassadors to chebureks, who showed their compatriots how to cook them. Since then, this meat appetizer has regularly appeared on our tables. And today we invite our readers to learn how to make a tender dough for pasties on kefir.

How to make dough for pasties on kefir

In fact, creating a delicious pastry for pasties on kefir is quite simple. So, mix kefir and a fresh egg in a suitable deep bowl.

Then beat the mixture with a simple fork or metal whisk until the ingredients are completely mixed, after which we add wheat flour and a pinch of coarse salt.

Knead the mass and, when it “grasps”, move it onto a surface generously sprinkled with flour.

Now with our hands we knead a soft and elastic dough for pasties with bubbles on kefir.

We set it aside, covering it with a woven cut so that it does not weather, and in parallel we combine the mixed (beef and pork) minced meat with finely chopped onions, ground pepper and iodized salt.

Stir the future filling, remembering to add cold water to ensure the traditional juiciness of the minced meat. Next, we return the delicious dough for pasties on kefir to the table and divide it into identical pieces, from which we roll out an even layer (0.5 cm thick) with a rolling pin and squeeze the circles out with a saucer.

We spread a spoonful of the finished minced meat on a half, cover the workpiece with the free part and pinch the edges with a fork as tightly as possible.

At the last stage, pour half a glass of refined oil into a flat-bottomed frying pan with high sides and heat it over medium heat. Then carefully lay out two pasties and fry them for literally 2 minutes on both sides.

When served, this oriental appetizer is best served with any hot sauce and a cup of unsweetened black tea. Bon appetit, and we hope you have a delicious crispy pastry for pasties with kefir.

Dough for pasties on kefir without eggs

Combine cool kefir (170 ml) with vegetable oil (15 ml), mix well, add flour (580 g) with a pinch of salt and knead a strong dough.

Dough for pasties on kefir with vodka

We mix vodka (30 ml) with kefir (120 ml) and a chicken egg, then pour the wheat flour (570 g) combined with salt and create an elastic dough.

Dough for pasties with kefir and yeast

Pour granulated yeast (3 g) and salt into flour (570 g), and then pour low-fat kefir (170 ml) and a fresh egg into the dry mixture, kneading an elastic dough.