20.06.2019

Rosy, crispy, hearty, pasties, with all their anti-health benefits, have a lot of fans in Russia. But buying them on the street is risky. Better to learn how to cook them yourself. And if you do this in the oven, you will be able to partially reduce the degree of harm, because the calorie content and fat content will decrease.

The dough for this dish is as simple as possible, it is prepared almost like dumplings or dumplings. Traditionally, it contains only flour, salt, water, yeast and vegetable oil, but many housewives also mix in an egg to give elasticity. In addition, such pasties will not harden the next day. As for the filling, the dish is Tatar, therefore, mainly lamb or lean beef is used, which must be diluted with onions and black pepper.

Ingredients:

• flour - 520 g;
• egg;
• sugar - 1 tsp. spoon;
• salt;
• dry yeast - 20 g;
• vegetable oil - 120 ml + for lubrication;
• water - 200 ml;
• beef (tenderloin) - 550 g;
• bulb onion;
• ground black pepper - 1 tsp. spoon.

Cooking method:

Despite the fact that the classic recipe is not particularly complicated and the dough does not even need proofing - only "rest", many housewives are looking for ways to simplify the task. This is easy to do if you buy ready-made puff pastry, preferably yeast-free, so that the pasties do not swell unnecessarily. You just need to roll it out and cut it correctly, as well as prepare the filling.

Ingredients:

• puff pastry - 1 kg;
• pork - 300 g;
• beef - 200 g;
• bulb;
• a bunch of dill;
• salt;
• butter - 2 tablespoons. spoons.

Cooking method:

1. Allow the puff pastry to defrost, having previously decomposed all layers separately from each other, otherwise they will stick together.
2. Scroll pork and beef together in a meat grinder twice.
3. Add finely chopped onions and herbs. Pour salt into the minced meat. Mix everything and check the taste.
4. Put in a frying pan, brown without oil.
5. Roll out the layers so that they decrease in thickness by 2 times.
6. Cut round cakes (diameter - 10-12 cm) on a small saucer.
7. In the center of each place a tablespoon with a slide of minced meat. Add a piece of butter.
8. Fold the dough in half, forming a semicircle. Grip the edges firmly, walk along them with the tines of the fork.
9. Put the pasties on a baking sheet, brown for 15 minutes at 200 degrees.

Another very simple recipe that many housewives like for the lack of yeast. The dough is obtained the first time, but it is very important to control the amount of flour - a large egg may require a little more than indicated below. If desired, cheese can be added to the filling, and not placed on pasties. Soy sauce is an optional component: you can just add some salt to the minced meat.

Ingredients:

• flour - 300 g;
• eggs - 2 pcs.;
• vegetable oil - 3 tablespoons. spoons;
• water - 135 ml;
• beef - 300 g;
• bulb;
• soy sauce - 1 table. spoon;
• bunches of parsley - 4 pcs.;
• onion feathers - 3 pcs.;
• semi-hard cheese - 50 g.

Cooking method:

Cooking baked pasties in the oven. it is quite possible to cook in your home kitchen. They are prepared from available products according to a simple recipe. You can include children in the cooking process and make several pasties with sausages. Ideal for a quick bite. We look in the oven at home ...

To prepare pasties, we will need the following products:

For the test:

• 3 cups (200 ml) wheat flour
• 150 grams of room temperature water,
• 0.5 teaspoon sugar (plain or brown)
• 4 tablespoons odorless vegetable or sunflower oil,
• 2 pinches of fine sea salt.

For filling:

• 2 tablespoons odorless vegetable or sunflower oil,
• Fine sea salt to taste,
• 300-350 grams of minced meat (mixed or from one type of meat),
• 1-2 medium onions (to taste)
• 1-2 garlic cloves (optional)
• Dry spices to taste
• A little vegetable oil for greasing pasties.

How to cook pasties in the oven:

1. Add salt and sugar to the sifted flour (two glasses), mix. It is better to sift the flour several times, so the pasties will turn out to be more crunchy and tasty. We make a depression in the flour, into which we pour in vegetable or sunflower oil and mix slightly. Then add water and mix until smooth.
2. Add the remaining flour and knead the dough, which we wrap in plastic wrap and put in the refrigerator for half an hour.
3. Cut the peeled onion into small cubes. Heat the oil on medium heat and fry the onion for three minutes. Then add minced meat to the pan to the onion, season with salt and spices. Minced meat can be seasoned with chopped garlic. Fry the onion with minced meat over low heat for about 15 minutes.
4. Divide the dough into six equal parts. Then we roll out the dough into thin cakes. On half of each flat cake, put a part of the meat filling, which we cover with the other half of the flat cake. Thus, we form all pasties.
5. Put a sheet of parchment paper on a small baking sheet, which we grease with oil. We spread the pasties on a baking sheet, grease each with vegetable oil or slightly beaten egg yolk. Set the temperature to 180 degrees on the oven, heat up and bake the pasties for half an hour. Remove the finished pasties from the baking sheet and put on a dish.

We serve pasties with soup or as an independent dish.

Step 1: prepare the onion.

We peel the ingredient with a knife. After - we rinse under running water and wipe with a paper towel. On a cutting board, cut the onion into four pieces with a knife and finely chop each onion piece.

Step 2: prepare minced meat for Cheburek.

Pour a small amount of vegetable oil into the pan and put on high heat. When the oil starts to warm up, make the fire slightly less than average and put the beef and minced chicken in the container. With constant stirring with a wooden spatula, fry the ingredients until half cooked. Then - I will put the chopped onion into the frying pan to the minced meat and sprinkle everything with spices. Having mixed everything well with a spatula, fry until the meat components are completely ready, and the onion acquires a delicate golden color.

Step 3: prepare the dough.

Pour water into one bowl and add sugar and salt. Mix everything well with a tablespoon until the constituent components of the solution completely dissolve in the water. Sift the flour into another bowl using a sieve. Thanks to this process, the flour component will be saturated with oxygen, and the dough will breathe. In the middle of the flour slide, make a depression with your fingers and pour in sweet-salty water, vegetable oil and vodka. Do not forget to pepper our mixture with ground black pepper. Knead the firm dough with your hands in a bowl. Then we spread it on the kitchen table, powdered with flour, and knead the dough several more times on a flat surface, giving it a rounded shape. After - put the test ingredient back in the bowl and, covering it with paper napkins so that it does not weather, we leave for 30 minutes infuse. After the allotted time, again knead the dough on the table from the edge to the center of the product. Then we put it back in the container, cover it with napkins and leave it still for 30 minutes infuse.

Step 4: prepare Crimean (baked) pasties.

Using a rolling pin, roll out the dough on the kitchen table into a thin layer, approximately 2-3 mm. And now a saucer with a diameter 15 centimeters, using a knife, or pressing down on the dishes with our hands, cut out small flat circles from the dough. This will be the basis of our future Chebureks. We put our filling on each half of the test circle - 1.5 tablespoons... Do not forget to level the minced meat so that it is evenly distributed over the entire surface of the dough. And now, having covered the filling with the second half of the dough circle, we cover the dish well with our fingers along the edge of the dough, so that during the cooking process the dough does not stick out and the minced meat does not flow out of it. Meanwhile, cover the baking sheet with baking paper. We put our future Crimean pasties in a container at a short distance from each other. Using a fork, we make a border around the edge of each baking, gently pressing the inventory. Then evenly water each cheburek with the remaining oil after frying the filling. You can use a teaspoon for this action. We bake in the oven at a temperature 200 ° C until the dough is completely covered with a golden crust.

Step 5: serve Crimean (baked) pasties.

After baking, we transfer it from the baking sheet to paper towels so that excess fat can be drained from the cheburek. And then - we can treat everyone, serving pastries on a platter for serving. And what delicious and aromatic Crimean baked pasties are obtained! Your friends and family will be enchanted by the crisp crust of the dough and the unforgettable aroma of the filling of these pastries. Crimean pasties are completely not fatty and very satisfying. You can take them with you to nature or refresh on the way, and sometimes just treat yourself to delicious pastries. Enjoy your meal!

- - You can chop the onions for the filling as you like! If you want not to feel the onion taste in the minced meat, then the vegetable can be simply chopped finely on a cutting board with a knife.

- - Be sure to take only fresh minced meat or, if you have free time, it is better to cook it yourself from pieces of meat, using a meat grinder with a medium grill.

- - When you put the filling on the dough circle, squeeze it lightly with a spoon on the sides of the pan so that your minced meat does not float in oil, and the Chebureks do not turn out fatty inside.

- - Before placing the dish on the baking paper, the surface can also be greased with a little vegetable oil or the oil left over from the filling.

The dish is prepared quickly - both dough and minced meat do not take much time, money and effort. Even easier, knowing how to fry frozen pasties, purchase a high-quality semi-finished product in a supermarket and bring it to condition at home in 5 minutes. True, even in this case, you will have to take into account some subtleties so as not to spoil the mouth-watering pies.

First, let's talk about the choice of semi-finished products.

The whole truth about frozen convenience foods

Since we do not prepare minced meat and dough ourselves, you need to take care of buying a decent product from the manufacturer. For what should pay attention?

• Dough color. It should be off-white without any shades. This indicates that semi-finished products are made from premium flour with a high gluten content - they will not stick out in the pan.
• Cracks on the surface of products. If an unscrupulous manufacturer dilutes the minced meat with water too much, the filling swells during freezing and breaks the dough in places. It is not hard to guess that there will be little meat and a lot of liquid in pasties covered with a mesh of cracks, do we really need this?
• Stuck together products. In this case, we are dealing with semi-finished products thawed several times. Their freshness and taste are highly questionable.
• Composition... It is desirable that industrial products do not contain vegetable proteins - this does not affect their taste in the best way. The list of required ingredients, in addition to flour and meat, includes onions, spices and herbs. It's good if in the test eggs are present, it will be more elastic and will not crack during frying.

If you want to cook pasties yourself, we suggest you.

So, we have acquired a product that is excellent by all criteria - all that remains is to prepare it properly.

How to fry in a pan

A seemingly uncomplicated oriental dish has its own secrets. One of them is the correct selection and preparation of the oil for frying. It is believed that pasties are good at any vegetable fat. But the advantage still remains for sunflower oil.


It should be:

• Refined... The unrefined product has a pronounced aroma that interrupts the real taste of pasties and makes them bitter. In addition, under strong heating, unrefined oil starts to "shoot" and burns faster.
• Red-hot. Only in this case we will get a thin, crispy crust characteristic of pasties with very juicy, liquid mince.
• Do not spare the oil. Pour it into the pan with a layer of at least 2 centimeters, since the dish is almost deep-fried.

Before frying pasties, you need to check the supply of vegetable oil. It will need to be refilled periodically when the dough will absorb some of the fat from the pan... If there is not enough oil, our baked goods will be hopelessly spoiled.

Some housewives, when faced with semi-finished products for the first time, completely defrost them beforehand. In no case should you do this! The mince liquid will saturate the dough, causing it to spread and tear during frying. The same recommendation applies to any similar preparations: dumplings, dumplings, pancakes, and so on.

In some culinary recipes, it is still advised to defrost the product slightly, otherwise the meat may not cook completely. The line is so thin that it is better to put the pies in the pan not thawed at all than keeping them warm.

The frying algorithm is extremely simple:

1. First, over low heat, heat a dry frying pan - thick-walled, preferably made of cast iron (the best choice would be a stewpan or wok, if any). After a couple of minutes, pour in the oil and wait for it to heat up, emitting an easily recognizable crackle. You can pinch off a tiny piece of dough and throw it into the fat, if it floats immediately - the base is heated to the desired temperature. Attention: Oil is poured into the non-stick frying pan immediately, so as not to damage the dishes.
2. We spread the first batch of pasties. It is undesirable to place them too close to each other - they can stick together, increasing in size. We keep the rest of the semi-finished products in the freezer.
3. Fry the pies for about 5 minutes on one side, until a crispy golden crust appears, and then, turning over, wait for the same amount of time. The fire needs medium so that the oil does not boil too much. It is impossible to determine how much to fry pasties with an accuracy of a second, because each has its own individual dishes. Here we focus on the product crust and our own experience. The pies are not covered with a lid during the frying process, but if there are fears that the filling will turn out to be damp, you can do this at the end, turn down the fire a little.
4. The finished products are removed not with a fork, but with culinary tongs. Place in a deep plate lined with paper towel and cover. Thus, we simultaneously get rid of excess fat and maintain the softness of the baked goods. Serve the pies hot.

In the "company" to chebureks, you can add spicy sauces from oriental cuisine: adjika, "Bazhe" or "Katyk". They will accentuate the taste of the dish.

Cooking in the oven

Frying in large amounts of boiling oil is unlikely to be appealing to healthy eating haters and bodybuilders. Well, refuse a delicious dish?


The way out is to bake oriental pies in the oven. The advantage of this method is that the filling will definitely not remain raw, as is sometimes the case with semi-finished products that are fried in a pan.

Chebureks are prepared as follows:

1. Cover the baking sheet with baking paper and grease it liberally with vegetable oil.
2. We spread our blanks (without defrosting) so that there is a small free space between them.
3. Lubricate the surface of the pies with an egg, otherwise they will not turn out ruddy and cover the baking sheet with foil so that it does not touch the baking. Preheat the oven to 200 ° C.

You need to cook a frozen product for 15 minutes under foil, and then the same amount without it. You can, after the cover is removed, sprinkle the pasties with grated cheese and finely chopped herbs.

The taste of the dish turns out to be not entirely familiar, but from this it does not lose in the least.

Multicooker instead of a deep fryer

Modern kitchen helpers allow you to cook quickly and with minimal energy consumption. The multicooker will perfectly cope with the role of a stewpan or deep fryer, saving us the need to wash away the splashes of fat that scatter during frying and provide a delicious product at the exit.


The crust of "raw pies" will be crispy, and the filling will be tender and juicy.

Here's how to properly fry frozen pasties in a slow cooker:

1. Pour refined oil (sunflower, corn, cottonseed) into a bowl to a height of about 1.5 cm. Turn on the "Fry" mode and wait until the fat is heated to the desired temperature.
2. At the signal of the device, put frozen semi-finished products in the bowl: 2 or 4, depending on the volume of the multicooker.
3. Fry with the lid closed for 5 - 7 minutes, then turn over and cook the same amount without closing. The exact time depends on the brand of the device, so if we fry pasties for the first time, we need lift them up with a silicone spatula to check if the crust burns.

If the multicooker does not have the "Fry" mode, it will be successfully replaced by "Baking". The actions are the same: preliminarily heat the glass of oil poured into the bowl for about 10 minutes, then lower the pasties into it and fry with the lid open on both sides until tender. When the multicooker is closed, the process takes longer, and the crust on the pasties is not so crispy.

When you need a microwave

If the product has been frozen already fried, it is best to reheat it in a microwave oven.


To do this, pasties are placed in a plastic bag with pre-punctured holes and sent to the microwave. At maximum power for a complete "recovery" of frozen pies, we it will take no more than 5 minutes.
If you want to fry a product without a bag, you need to sprinkle it with water before heating it, otherwise the baked goods will turn out to be dry and lose their “signature” taste.

When buying frozen pasties, it is better to take semi-finished products, and not an already fried product. The industrially prepared pies contain a large amount of carcinogens, since the oil in deep fryers is changed very rarely.

Is it possible to freeze pasties at home and how to do it correctly

There is nothing better than completely homemade baked goods. We are responsible for the quality of each ingredient, we cook with love and care for our loved ones. But there is not always time to deal with dough and filling, if we are talking, for example, about pasties.


And it is not necessary, because wonderful meat pies can be frozen for future use!
Home-made preparations are no different from industrial ones. It is permissible to freeze both raw and fried products, which we could not "master" at one time.

First, the product is laid out on a tray, which is covered with cling film or abundantly sprinkled with flour, and sent to the freezer for a while. With shock freezing, 1 hour is enough, so that our semi-finished products "grab"... Only after that, the already firm and non-sticking pasties are packaged in sealed plastic bags or containers.

Now you can send the workpiece back to the freezer until we need it.
Subsequently, with homemade pasties stored at low temperatures, they do the same as with purchased ones.

If possible, it is necessary to freeze raw, and not fried products - "at the exit" they turn out to be more juicy and tasty.

For those who have not yet tried cooking pasties, we recommend that you definitely pay attention to this great dish, which is equally suitable for a quick family snack, as well as for sumptuous holiday treat.

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Juicy pasties, perhaps, fell in love with everyone who tried them at least once. But they are fried in a large amount of oil, so they are high in calories and high in fat. In order not to deny yourself your favorite delicacy, you can make equally delicious pasties in the oven. They are prepared in almost the same way as according to the classic recipe.

Required Ingredients

Minced meat for pasties can be taken both pork and beef, but it is also ideal to mix the two types in equal proportions

Such pasties are very juicy and aromatic.

For the test you will need:

• water - 250 ml;
• salt - 1 tsp;
• wheat flour - 200-300 gr (how much the dough will take);
• chicken egg - 1 pc.

For the filling you need:

• minced meat - 0.5 kg;
• salt, pepper - to taste;
• favorite spices to taste;
• onions - 3 pcs.;
• water - 150 ml;
• dill is a small bunch.

Optionally, chopped tomatoes and grated cheese can be added to the filling. It turns out even juicier and tastier.

Recipe

Oven chebureks can be a great addition to vegetable soup or just tea.

This recipe uses raw minced meat to shorten the cooking time. Even a novice cook can handle baking.

1. Beat the egg with salt and water, gently add flour. First, stir it with a spoon, then knead the dough with your hands and put it under the lid for half an hour to release the gluten. The dough should be elastic and soft, but not sticky to your hands.
2. Peel and chop the onion. Wash the dill, chop finely. Put everything in one bowl.
3. Add minced meat, salt, pepper, season with your favorite spices.
4. Pour in water and mix thoroughly until smooth.
5. Divide the dough into 4 parts, each of which must be rolled into a sausage and cut into 8 parts.
6. Make thin cakes and put the minced meat with onions on them in one half, retreating from the edges by 0.5-1 cm.
7. Cover the filling with the free part of the cake, fasten the edges with the cloves of a fork.
8. In a dry non-stick frying pan, fry the pasties on both sides until golden brown. You can skip this process and brush them with a beaten egg before baking.
9. Cover the baking sheet with parchment. Put the pies and send to the oven preheated to 200 ° C. Bake for 15-20 minutes.

For those who are not afraid of calories, hot pasties can be greased with butter. But it's also delicious without it.