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 pasties at home, the main thing is to know good recipes for pasties. We offer you home-style pasties, a recipe for pasties with cheese, a recipe for pastries for pasties. And of course the recipe for chebureks with meat, a photo of these ready-made chebureks makes saliva flow even in a well-fed person. In general, it is noticed that in the case of chebureks, the recipe with a photo has magical properties - it makes you think only about chebureks.

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 chebureks can be prepared from any meat, always with onions. A delicious recipe for pasties with meat, in which dill is also put into 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.

Preparation: 50 minutes

Recipe for: 10 chebureks

Good afternoon, dear readers. Chebureks with meat are quite common pastries, they are sold everywhere. But I will tell you how to make pasties at home, so that the meat is juicy, and even with broth inside. It is not difficult to prepare them, you just need to know some subtleties. Fry the pasties very carefully so as not to tear the dough. Therefore, it is better to turn them over with a spatula so as not to pierce. If the juice flows out, the taste will be different. And also, if the broth gets into hot oil, then there will be a lot of splashes. Then they will have to be washed. I don't really want to. We prepare minced meat from one part of pork and one part of beef. I like this ratio the most. Lamb lovers will also appreciate the dish with minced mutton. The minced chicken is a little dry.

How to cook pasties

Minced meat must be very juicy, so it is usually prepared with one part of meat and one part of onion. The onion will add juiciness. Of the greens, they usually put cilantro or parsley. I didn't have greens, so I didn't write about them in the recipe. And now, I will tell you how to make pasties with meat, and so consider a step-by-step recipe for cooking.

Ingredients

• For filling
• Meat - 400 grams
• Onion - 2 medium onions
• Broth - 100 ml
• Salt - 1 teaspoon
• Pepper peas - 4 pcs.
• For the test
• Flour - 400 grams
• Water - 200 ml
• Sunflower oil - 1 tbsp. spoon
• Salt - a pinch

To make a dough for pasties at home, it is enough to take 3 components - water, salt and flour. More complex recipes are possible with the addition of chicken eggs, light beer.

Homemade dough is the basis for delicious pasties with meat, ham, cheese and other fillings. It is prepared in many ways using ordinary water, low-fat kefir, milk, mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and follow the general mixing technology.

Calorie dough for pasties

The calorie content of the dough for pasties is about 250-300 kcal per 100 grams. The least high-calorie ones are baked goods based on 3 simple ingredients - processed grain, water and salt. The addition of beer or kefir increases the calorie content of the dough.

1. For cooking pasties, it is better to take premium flour. It is advisable to sift the product before mixing.
2. Vodka is an additional ingredient in baking. Minimum quantity required. Gives the dough elasticity and strength. Promotes the formation of bubbles.
3. Before cooking pasties, you must leave the dough piece alone for at least 30 minutes.
4. Roll into small round cakes. The juices should be thinner than for dumplings.

Classic delicious crispy dough

Ingredients:

• Warm water - 1.5 cups
• Wheat flour - 700 g
• Salt - 1 teaspoon
• Sugar - 1 small spoon
• Vegetable oil - 50 g.

Preparation:

1. Gently sift the flour through a sieve. I pour it onto a large kitchen board.
2. I make a depression in the middle of the slide.
3. I pour in vegetable oil and boiled water. I put 1 teaspoon of granulated sugar and salt.
4. Knead until smooth. I focus on the density. The dough for pasties should not turn out to be too liquid. Gradually add flour. I'm getting in the way.
5. After mixing, I divide them into balls of the same size and roll them out. The dough is ready.

Video recipe

Bubble dough like in cheburek

Bubble dough in cheburek is made from 3 components. This is done not so much to get good taste as to save money and speed up the cooking process. The recipe is very simple.

Ingredients:

• Water - 2 glasses
• Salt - 8-10 g
• Flour - 700 g.

Preparation:

1. I pour the ingredients into a large and deep container.
2. I mix with active movements. The consistency of the dough piece should be tight. I knead until it stops sticking to my hands.
3. I form a big ball. I put it in the refrigerator, covered with cling film.
4. Preparing filling for pasties. After that I take out the dough and start baking.

Video preparation

How to make a dough for pasties with vodka

Vodka is a baking powder that makes the dough more tender and airy. The addition of a minimal amount of alcohol allows for crispy and tasty baked goods. Don't worry about the taste and smell of the alcohol. In finished products, the presence of the secret ingredient is imperceptible.

Ingredients:

• Flour - 4.5 cups
• Chicken egg - 1 piece,
• Water - 1.5 cups
• Vodka - 2 large spoons,
• Vegetable oil - 2 tablespoons
• Salt - 2 large spoons.

Preparation:

1. I pour clean water into a small saucepan. Salt, add vegetable oil.
2. I turn on the stove. I bring the water to a boil.
3. I pour 1 glass of grain product into hot water. Mix thoroughly with a whisk until smooth.
4. I cool the mass. I drive in an egg. I put 2 tablespoons of vodka. I pour in the remaining flour. I take my time, I introduce the ingredients gradually.
5. I mix until elastic and homogeneous, without lumps.
6. I wrap it in a tea towel. I leave it on the kitchen table for 30 minutes, and then put it in the refrigerator for 1 hour.
7. After the dough "ripens", I start cooking pasties.

Dough for chebureks on kefir

Ingredients:

• Kefir of any fat content - 1 glass,
• Wheat flour of the highest grade - 500 g,
• Salt - 1 pinch
• Chicken egg - 1 piece.

Preparation:

1. I break an egg in a bowl. I add salt. Beat with a fork, whisk, or use a mixer.
2. I pour kefir. Mix thoroughly.
3. Gradually I introduce the product of grain processing. I pour in small portions.
4. I stir everything in a bowl. I spread the lump on the kitchen board. Knead and bring to a dense consistency.
5. I am forming a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.

Helpful advice. Flour should be pre-sieved for softer, fluffier baked goods. You can also cook pancakes or dumplings on kefir.

Dough for pasties on milk without eggs

Ingredients:

• Milk 2.5% fat - 1 glass,
• Vodka - 30 g
• Wheat flour - 500 g
• Salt - 1 teaspoon.

Preparation:

1. I pour the milk into a saucepan. I put it on the stove, heat it up and dissolve the salt.
2. Sifting flour. I make a small depression, pour out the milk and add a little vodka.
3. I knead the dough. I wrap it with cling film or put it in a plastic bag. I send it to the refrigerator for 1 hour.
4. Then I proceed to cutting into small pieces and rolling. While the dough is "ripening", I am closely engaged in filling for pasties.

Mineral water recipe. Fast and easy

Ingredients:

• Flour - 4 large spoons,
• Chicken egg - 1 piece,
• Mineral water - 1 tablespoon
• Sugar - 1 small spoon
• Salt - 1 pinch

Preparation:

1. Beat the egg with salt and sugar thoroughly and gently. I use a mixer to speed up the process.
2. I add mineral water. I put it aside.
3. Sifting flour on the table. I am making a small crater (depression). I pour over the stirred liquid.
4. I knead thoroughly until a dense and homogeneous workpiece is obtained. The mass should not stick to your hands.
5. I put it in a large and deep plate. Cover with a damp towel or wrap in plastic wrap.
6. I leave it in a warm place for 50-60 minutes.
7. I crush the crunchy dough base, divide it into portions. I roll it out and start cooking, adding the filling.

Using mineral water, I quickly and easily prepare pancakes and dough for dumplings.

How to make the best choux pastry for pasties

Ingredients:

• Flour - 640 g,
• Water (boiling water) - 160 ml,
• Vegetable oil - 30 ml,
• Chicken egg - 1 piece,
• Salt - 1 small spoon.

Preparation:

1. I put water on the stove. I add vegetable oil and salt. I bring it to a boil.
2. I immediately add half a glass of flour. Mix thoroughly until smooth without flakes and lumps. I remove from the stove and leave to cool.
3. I add the egg to the dough mass at room temperature. I stir it.
4. I pour a hill from the remaining volume of flour on the table. I make a hole in the upper part. I add the custard mass. Knead until smooth. The workpiece must stretch.
5. I leave it alone for 30 minutes. I mix it again. After that I start cooking pasties.

Delicious puff pastry

Ingredients:

• Flour - 500 g
• Butter - 250 g,
• Cold water - half a glass
• Sugar - 5 g
• Salt - 10 g.

Preparation:

1. I cut the slightly melted butter into small particles.
2. Sprinkle with grain processing product. Stir until the oil is completely dissolved.
3. I am making a funnel in a test base. I pour in water. I add sugar and salt.
4. Gently mix the ingredients. I add additional flour if necessary. The finished workpiece should be elastic in consistency.
5. Transfer to a large saucepan. I close it with a dampened natural cloth towel.
6. I send it to the refrigerator for 2-3 hours.
7. Take out

Chebureki is a very popular dish in our time. In every family, the hostess would certainly, at least once in her life, cook pasties. With what kind of fillings they do not exist, with cheese, potatoes, mushrooms, but, nevertheless, the most popular is the classic meat cheburek.

As for the history of this dish, cheburek is considered a traditional dish of the Turkic and Mongolian people. In these countries, it is prepared with minced meat or finely chopped meat. The Russians are very fond of this dish and prepare it in different interpretations.

The calorie content of this product is relatively high, because there are 250 kilocalories per one hundred grams of the dish. On average, as a percentage, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.

Chebureks are very satisfying and tasty food. It is often used for a snack, and the tender dough given in the recipes below will surprise you with its lightness and pleasant taste.

Chebureks with meat - a step by step photo recipe

Chebureks are a well-known and beloved very appetizing dish consisting of crispy thin dough and juicy meat filling inside, so that they really turn out to be so tasty, you need to be able to knead the dough correctly, which will help any, even a novice housewife, this easy-to-prepare recipe. As for the filling, then directly in this recipe, minced chicken is used for its preparation, with it the pasties are not as fatty as with minced beef and pork, but in general you can experiment with it and make pasties not only with meat, but for example, with cabbage, mushrooms or potatoes.

For the test:

• 1 egg
• 1 tsp Sahara
• 1 tsp salt
• 8 tbsp vegetable oil
• 1.5 cups of water
• 1 tsp vodka
• 600 g wheat flour

For filling:

• 1 kg minced meat (chicken)
• ground black pepper
• 2 onions

Step by step cooking pasties with meat:

1. Pour sugar, salt into a deep bowl, pour oil and break an egg, mix. Then pour water into the resulting mixture, and in order to make the pasties more crispy, add vodka.
   
2. Then gradually add flour and stir until the mass thickens.
   
3. Put the resulting mass on a board and knead until smooth.
   
4. Allow the dough wrapped in plastic wrap to rest for 30 minutes.
5. Now you need to prepare the filling for the pasties. Peel and finely chop the onion.
   
6. Put chopped onion in the minced meat, pepper and salt to taste, mix everything, the filling for the pasties is ready.
   
7. After 1 hour, separate a small piece from the dough and roll it out with a rolling pin into a thin sheet (2-3 mm).
   
8. Using a large glass, cut out circles from a rolled sheet (in this recipe, pasties are small, for larger ones you can use a saucer).
   
9. Put the resulting filling on the mugs.
   
10. Close the edges of each mug tightly and give them a beautiful shape.
    
11. From the remaining dough, stick all pasties using the same principle.
12. Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), warm well and place the pasties, fry over high heat for about 2 minutes on one side. Then turn the pasties over and fry the same amount on the other.
    

Chebureks are ready, it is recommended to serve hot, if desired, adding sour cream or other favorite sauce.
Bon Appetit!

Chebureks with meat on choux pastry - the most successful crunchy dough

The recipe for making pasties on choux pastry will appeal to everyone, without exception, because it is very easy and simple to prepare such a dish. The delicate dough is striking in its elasticity. Housewives, who are not too fond of dealing with the dough, change their minds, because this dough is very easy to work with, and cooking will certainly be a pleasure.

Ingredients:

• 350 grams of wheat flour
• 0.2 liters of drinking water
• 1 chicken egg
• 0.5 kilograms of pork
• 100 milliliters of chicken broth
• 1 head of onion
• 2-3 sprigs of dill
• 2/3 teaspoon salt
• 1 handful of ground pepper
• 250 milliliters of vegetable oil

Cooking pasties on choux pastry:

1. Pour flour into a bowl or container for making dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil water with an electric kettle or in a small saucepan and add it to the flour, mix thoroughly, add 1/3 teaspoon of salt. Cover the formed dough with a plastic wrap or plastic bag and set aside while we prepare the filling.
2. Finely chop the pork meat with a sharp kitchen knife. After that, using a meat grinder or blender, grind the pork into minced meat.
3. Thoroughly wash the dill leaves under running water from dust and earth residues, put them on a dry kitchen towel so that they dry well. We clean the onion from the top layer in the same way, rinse the pieces from the remnants and cut into three parts. After that, place the dill and onions in a blender and grind finely. If the hostess does not have a kitchen machine, you can chop the onion on a grater, and finely chop the dill with a sharp knife.
4. Pour meat broth to the onion and dill, throw in the meat and grind until smooth. We bring the filling to taste with 1/2 teaspoon of salt and ground black pepper, mix thoroughly.
5. In order to form pasties, it is necessary, first, to divide the dough. From this amount of ingredients, we should get 10 medium pasties. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll each of them with a rolling pin. Put the minced meat on half of the circle, close and carefully sculpt the ends of the cheburek using a fork or a special knife for cutting the edges. Similarly, we prepare nine other pasties.
6. We put a deep frying pan on a gas or electric stove, turn on the fire. When the pan is hot, pour in about 200 mg of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat, until they are lightly browned. Delicious and aromatic food will certainly surprise your family and friends.

Chebureks with meat on kefir - tasty and simple

Chebureks cooked on kefir dough are tender and fragrant not only when they are just fried, but also when they have cooled down. The dough will not harden and remains tender, even when cold.

Ingredients:

• 0.5 liters of kefir
• 0.5 kilograms of flour
• 1 teaspoon salt
• 0.5 kilograms of minced meat
• 1 head of onion
• 1 tablespoon water
• salt and pepper in the amount of desire of the hostess
• 100 grams of vegetable oil

Cooking pasties on kefir:

1. The first step is to prepare the dough. To do this, take a bowl, pour kefir into it, salt and add flour in portions, while stirring constantly. When the dough thickens, place it on a floured countertop and roll it out until elastic. After that, cover with foil and set aside the dough until the filling is ready.
2. Place the minced meat in a small bowl, salt, add ground pepper and various spices that the hostess desires. Peel the onions and grate or finely chop with a sharp knife. Add one tablespoon of water to the filling so that the minced meat becomes less frequent.
3. Roll out the dough on the tabletop using a rolling pin and cut out circles for sculpting pasties with a large cup or other vessel. Roll out each cake to the required size and put minced meat on one half. We seal the dough well without leaving holes and holes.
4. We heat a large frying pan on the stove, pour vegetable oil into it and fry each cheburek for 5 minutes on each side, until they turn golden brown. After frying, put the pasties on a napkin to give them unnecessary fat. Incredibly delicious pasties on kefir dough will certainly delight your family.

How to cook pasties with veal or beef at home?

Cooked pasties stuffed with beef or veal will surprise you with their delicate and unique taste. Choux pastry is best suited to this type of pasties, because it better sets off the taste of beef and veal meat.

Ingredients:

• 300 grams of sifted wheat flour
• 1 chicken egg
• 1 handful of salt
• 5 tablespoons of drinking water
• 400 grams of beef or veal
• 1 large onion
• 2 laurel leaves
• ground black pepper to taste

Preparation:

1. We thoroughly clean one head of a large onion, rinse it and carefully grind it together with beef or veal meat using a meat grinder or blender. Add spices, grind the laurel leaves and set them aside so that the meat is saturated with spices.
2. In the meantime, prepare the dough. Put 5 tablespoons of sifted flour into a large bowl and pour boiling water over it so that it cooks. We break the chicken egg, add the rest of the flour and knead an obedient and elastic dough. After that we lay out the dough on the countertop, use a rolling pin to roll out a large circle, fold our dough into three identical particles, roll it out and form a square. We cut the dough into identical rectangles, on each of which we spread the minced meat, gently fix the edges of the pasties with our fingers so that holes and holes do not form.
3. Heat the pan over a fire and bake without vegetable oil. The pasties should be turned over when the dough is inflated. We spread the dish on a plate and grease it well with vegetable oil. Such pasties are perfectly combined with homemade sour cream, their taste is unique and your guests will like it.

Pork and beef juicy meat pasties

Pastries stuffed with mixed beef and pork meat surprise with their lightness and juiciness. Such pasties are very easy to prepare, the components are simple and do not require a lot of money.

Ingredients:

• water - 500 mg
• chicken egg - 1 piece
• sifted wheat flour - 1 kg
• minced pork and beef - 1 kg
• onions - 2 heads
• drinking water - 100 mg
• salt - 1 teaspoon
• pepper, spices to taste

Cooking pasties with beef and pork:

1. 1 kg of pork and beef, in any ratio, thoroughly grind with a meat grinder or blender.
2. To prepare the dough, stir the water and salt in a bowl until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is not subject to stirring with a spoon, lay it out on the countertop and mix on it. Cover the formed dough with a foil or plastic bag and leave to rest.
3. Peel and finely chop the onion for the minced meat. After that, it is necessary to crush the minced meat with onions with a pestle so that a sufficient amount of juice is released. Add salt, spices and water, mix thoroughly.
4. Divide the dough into several equal parts. We form a ball from each part, which we roll out. We spread the filling on one part of the circle, close the pasties and carefully sculpt the edges with our hands or a fork. Fry the pasties in oil melted in a pan. Turn over to the other side when a golden crust appears.

How to fry pasties with meat in a pan - tips and tricks

In order for the pasties to be crispy and have a golden brown crust, it is necessary to remember several rules for frying them:

1. The fire when frying the pasties should be slightly more than average, because at low heat the pasties burn, while the filling can be raw.
2. You need to fry the pasties immediately after sculpting, then the dish will have a crispy crust.
3. When frying pasties in a pan, it is necessary to pour in a sufficient amount of oil so that the dough does not come into contact with the bottom of the vessel.
4. To achieve a golden brown crust, you can mix butter and vegetable oil, in a ratio of one to one. The dough will be more tender.
5. Fry the pasties that have been frozen immediately after the hostess pulls them out of the freezer and put them only in hot oil.

I want to pamper you with a delicious dish - I prepared the most delicious pasties with meat, a step-by-step recipe with a photo of which I prepared for those who have not yet found their favorite recipe.

And I have not one, but as many as 3 proven recipes! So now everyone can learn how to cook the most delicious pasties. And even those who already know how to cook delicious cheburechkas will be able to replenish their piggy bank with other delicious cooking options.

Well, those who have never cooked pasties until today, or who have had them not very successful until now, will finally learn how to make them tasty, juicy, tender and soft!

And although today chebureks are not the most common dish, because we do not cook them so often, but still sometimes you want to pamper your family (and yourself too) with cheburek, right? Then you need to know how to make very tasty pasties quickly and tasty.

Today I will give all 3 recipes that I really like, and which always turn out to be successful. And I'll start with the basic recipe.

Ingredients

For filling:

• minced meat - 300 g
• kefir - ½ cup (can be replaced with yogurt, milk, cold water or meat broth)
• onion - 1 pc.
• salt and black pepper - to taste

You also need:

• vegetable oil - for frying

Recipe for a delicious pastry for pasties

For the test you will need:

• water - 1.5 cups
• sunflower oil - 2-3 tablespoons
• sugar - 1 tsp
• flour - how much is needed
• salt - 1.5 tsp

1. The main recipe for the dough is yeast-free. To prepare it, add water, sunflower oil, salt and sugar to the flour. As you can see, the products used are the simplest and most affordable. Everyone can handle kneading too.
2. Vodka. I have already given the main dough recipe for our today's dish, there are two more left - on vodka, and yeast. To make crispy dough, add only 1 tablespoon to the main recipe. vodka - this will be the vodka dough. Otherwise, the ingredients will be the same.
3. Yeast. To make a dough with yeast, then you need to add dry yeast to all the above ingredients for the main recipe - 1 tsp. (incomplete). They must first be diluted in lukewarm water (its amount is given in the recipe itself). Such a dough will still need to be left for a while so that it comes up. But it's worth it - with yeast dough, cheburechki are much softer and juicier.