Crispy dough for pasties - it should be able to knead every self-respecting mistress. We will reveal to you recipes for tasty, elastic and durable dough.

Chebureks in our country love everything without exception, but, unfortunately, you do not always remain satisfied with the taste and quality of this dish, cooked in a cafe and cheburek.

Nevertheless, I really want everything to be perfect in this tortilla with meat - juicy, aromatic filling, and delicious, crispy pastry for pasties.

In this article, we present to you a selection of the best recipes we tested for the delicious pastry for pasties.

Crispy pastry for pasties - the best recipes

Chebureks dough on the water

The pastry for pasties is delicious, crispy, it is prepared very simply and does not require any special ingredients. Even mixed in on the water, it will ensure that your pasties are cold and have a delicious, crispy crust.

Ingredients:

250 ml water,
  300 g flour
  1 tbsp. a spoonful of vegetable oil
  1 teaspoon of salt.

Making the dough:

Crispy dough for pasties is prepared in a deep bowl, into which we first pour water, then pour flour with salt and pour oil.

Mix the dough on chebureks to form a viscous mass. Now it needs to be washed properly, so that the testicle becomes strong and elastic. This is easiest to do on the table.

Be sure to sprinkle the work surface with flour, put the dough on it and start kneading it with your hands. The dough for pasties needs to be wrinkled thoroughly, gradually pouring flour into it.

As soon as our crispy pastry for chebureks stops sticking to our hands, it becomes firm and elastic, we need to wrap it in cling film and put it in the refrigerator. After half an hour, you can already cook pasties.

Crispy pastry for pasties on boiling water

The pastry for pasties is delicious, crispy, which can be rolled out very thinly and be sure that it will not tear during frying, usually done in boiling water and using eggs.

The recipe for crispy pastry for boiled water pasties is very simple: you need to take 300 ml of water, 600 grams of flour, one egg, several tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of vodka; half a teaspoon of salt.

Crispy custard dough with vodka for chebureks is kneaded as follows:

We take a rather capacious pan, pour salt into it and pour in vegetable oil according to the recipe. Pour water and bring this mixture to a boil, turn off the heat.

Pour two thirds of the flour into boiling water, constantly stirring the mass with a wooden slotted spoon. Then it remains to wait for the crispy pastry on the pasties to cool.

Only in the mass that has cooled down to slightly above room temperature should you add vodka and an egg. Kneading well and letting the dough soak in vodka, we proceed to the next step. The dough for chebureks with vodka should be mashed properly on the table with your hands, gradually pouring the remaining third of flour into it.

According to this recipe, a very elastic, tasty and crispy dough for pasties with bubbles is obtained. Try it and you will love it!

You may also be interested in: our other recipes.

Crispy products with fragrant and juicy filling, deep-fried, it is most delicious to enjoy freshly prepared. The recipe for pasties with meat at home is not complicated, and the amazing taste of the dish will not leave household members indifferent. Below are various baking options.

Chebureks with meat - a classic recipe

In the vastness of the network there are many cooking options, but the most delicious and tested remains the classic.

Ingredients:

• flour - 970 g;
• salt - 2 tsp;
• warm water - 0.5 liters;
• fat - 50 g.

Filling:

• onions - 340 g;
• minced meat - 670 g of mutton (beef);
• greenery;
• salt - 1 tsp.

Cooking:

1. Pour flour into the container, pour half the norm of water. Stir.
2. Pour the rest of the liquid into the pan and salt.
3. Put fat.
4. Wait for the boil.
5. Cook the mixer.
6. Pour boiling liquid into flour, beat.
7. Knead until mixture cools slightly.
8. Then knead with your hands.
9. Put in a bag.
10. Put in the refrigerator.
11. To prepare the filling: chop peeled onions. You can use a meat grinder, blender or grater.
12. Chop greens.
13. Place minced meat, salt, herbs, spices in a bowl. Knead and roll out the dough.
14. Cut circles in a comfortable shape.
15. Place the filling on one side, cover the second.
16. Pinch the edges, you can use a fork.
17. Remove the pan, add oil, heat.
18. Place the pasties. Fry a couple of minutes.
19. Put on a paper towel, it will help remove fat.
20. Put in a plate. Cover to keep warm while preparing the next batch.

The recipe for cooking, as in cheburechny

Feel the taste of childhood by preparing a fragrant pie filled with delicious juicy filling with crispy, finest dough.

Ingredients:

• flour - 450 g;
• water - 150 ml per dough;
• salt;
• water - 125 ml for minced meat;
• minced meat - 320 g;
• salt - half a teaspoon;
• sunflower oil - 2 tbsp. spoons;
• parsley - 30 g for minced meat;
• onions - 160 g for minced meat;
• white pepper for minced meat.

Cooking:

1. Salt the flour.
2. Make a hole in the center. Pour in water for the dough.
3. Pour in sunflower oil.
4. Knead, you get a dense mass.
5. Wrap in a bag.
6. Put in the refrigerator.
7. Grate the bulbs. You can use a grater or blender.
8. Mix with minced meat.
9. Chop greens. Add to the minced meat with salt, pepper.
10. To mix. Recapture the resulting mass.
11. Pour in the norm of water for forcemeat.
12. To mix. Get a liquid mass.
13. Roll a thin dough with a rolling pin, cut circles.
14. Place minced meat in the center.
15. Clasp and fasten the edges, pressing with a rolling pin.
16. Put in boiling oil. Fry.

Dough for pasties: options

This delicacy is popular regardless of the time of year. Delicious dough can be prepared in many ways.

On kefir

Thanks to this option, you will get a soft fragrant cheburek.

Ingredients:

• egg - 1 pc.;
• kefir - 250 ml;
• salt;
• flour - 500 g.

Cooking:

1. Pour kefir into the container, add salt.
2. Pour in the egg. Mix.
3. Pour flour in small portions, kneading the dough.
4. The resulting mass is not hard and not soft.
5. Wrap in a bag, put in the refrigerator.
6. After half an hour, you can start cooking.

Mineral Crisp Dough

This is an amazing pastry for pasties with bubbles. Envelopes with meat just fly away from the plate.

Ingredients:

• water - 300 ml cold mineral;
• oil - 1 tbsp. a spoon;
• flour - 520 g;
• sugar - half a teaspoon;
• table salt - half a teaspoon.

Cooking:

1. Pour water and gases into a large bowl, add salt to it.
2. Add sugar, mix until completely dissolved.
3. Add oil, stir.
4. Sift the flour.
5. While mixing, carefully pour it into the liquid.
6. If it sticks to the surface, add more flour than specified in the recipe.
7. Leave in the refrigerator, wrapped in a bag, for an hour.

Choux with bubbles

This cooking option is loved by many, because it does not require many products and special efforts for cooking. Cheburek will turn out soft and will remain so, even after cooling.

Ingredients:

• flour - 670 g;
• salt - 1 teaspoon;
• water - 170 ml hot;
• sunflower oil - 30 ml;
• egg - 1 pc.

Cooking:

1. Mix boiling water with salt and oil. Pour flour (75 g). Stir so that the mass is without lumps.
2. Pour in the egg. Stir.
3. Pour the rest of the flour into a slide. Pour liquid into the center, mix.
4. After half an hour, knead again.
5. After half an hour you can cook.

Puff

A recipe that is common among Crimean Tatars.

Ingredients:

• flour - 440 g;
• vegetable oil - 80 ml;
• water - 180 g;
• salt - half a teaspoon;
• yolk - 1 pc.

Cooking:

1. In the container, mix the yolk with salt.
2. Pour in water and oil, stir.
3. Pour flour through a sieve.
4. Knead.
5. Twist the ball. Fold in a bag and put in the refrigerator.

Yeast

It is believed that the most delicious cheburek cooked with yeast.

Ingredients:

• yeast - 1 tsp;
• flour - 780 g;
• salt;
• warm water - 320 ml;
• sunflower oil - 2 tsp;
• egg.

Cooking.

1. Pour warm water into a saucepan, pour in yeast. Mix.
2. Boil.
3. Pour 100 g of flour. Mix.
4. Pour in the egg.
5. Pour the rest of the flour, knead the dough.
6. Give an hour for the mass to infuse.

Chebureks with veal or lamb

So that the dish turns out real and does not spoil the mood, do not regret the oil. Cheburek must swim in it. For crisp and golden crust, spread only in boiling oil. It’s convenient to use a deep fryer for cooking. To remove excess oil that remains on the surface, place the product on a paper towel.

Ingredients:

• flour - 600 g;
• salt;
• water - 320 ml;
• black pepper for minced meat;
• egg;
• onions - 370 g for minced meat;
• olive oil - 1 tbsp. a spoon;
• lamb or veal (two types of meat can be used) - 750 g;
• milk - 2 tbsp. spoons.

Cooking:

1. Boil water, add salt.
2. Pour in oil.
3. Quickly pour half a glass of flour, stirring, brew the mass.
4. Cool.
5. Pour in the egg, then milk.
6. Knead.
7. Be sure to rest for half an hour.
8. For the filling, grind meat and onions using a meat grinder.
9. Add salt and pepper. Stir.
10. Thinly roll out the dough. Cut circles using a bowl or plate.
11. Place minced meat in the center. Fasten the edges.
12. Hot oil. Place a cheburek. To fry.

With chicken

Cakes are made with crisp and delicate juicy filling inside.

Ingredients:

• salt - 1 teaspoon;
• water - 240 ml;
• wheat flour - 4 tbsp. spoons;
• sugar - 1 tsp;
• egg - 1 pc.

Filling:

• salt - 1 teaspoon;
• chicken fillet - 750 g;
• champignons - 470 g;
• dried garlic powder - 1 teaspoon;
• green onion - 30 g;
• ground pepper - half a teaspoon.

Cooking:

1. Mix all products intended for the test.
2. Knead, roll up the ball.
3. Give a rest for half an hour.
4. Chop the onion, let it go.
5. Chop the mushrooms, add to the onion. To salt.
6. Fry.
7. Grind the fillet using a meat grinder, mix with frying.
8. Combine chopped onion with meat, salt, add spices. Mix.
9. Roll out the dough, cut out circles.
10. Place the filling, covering the edges.
11. Transfer to hot oil. Fry on both sides.

With beef and pork

A delicious filling, combined with the finest dough, will bring you true pleasure.

Ingredients:

• onions - 50 g;
• water - 150 ml for minced meat;
• water - 120 ml;
• flour - 150 g;
• greens - 100 g;
• vegetable oil - 130 ml for the test;
• cooking oil - 1000 ml;
• minced pork with beef - 320 g;
• salt.

Cooking:

1. Mix the water for the dough with oil, add salt and warm it.
2. Combine with flour, knead the dough.
3. Give time to stand for two hours.
4. Add chopped greens to minced meat, salt.
5. Pour in the water specified for the minced meat.
6. Mix. The presence of water will give the desired juice to the filling.
7. Roll out the dough, cut circles. Place the meat filling.
8. Fasten the edges by pressing with a rolling pin, cut with a curly knife.
9. Hot oil.
10. Transfer the workpiece to oil.
11. Fry.
12. Remove, place on a napkin. Transfer to a dish in a couple of minutes.

Crimean pasties with meat

Minimal financial and time costs, and as a result a great effect.

Ingredients:

• vegetable oil - half a teaspoon;
• flour - 520 g;
• salt;
• water - 240 ml.

Filling:

• parsley - 20 g;
• minced meat - 290 g;
• ground pepper;
• onions - 160 g;
• salt;
• meat broth or water - 5 tbsp. spoons.

Cooking:

1. Pour oil into the flour and salt.
2. Grind with your hands.
3. Pour in water, knead flour.
4. Close in the package. Leave for half an hour.
5. Grind onions, for this use a blender.
6. Mix with minced meat.
7. Chop the parsley, add the salt and pepper to the minced meat, mix.
8. In order for the semi-finished product to become softer and more uniform - beat off.
9. Pour in the broth, in its absence - water.
10. Stir.
11. Thinly roll out the dough, cut out circles using any materials at hand: a plate, a lid, etc.
12. Place the filling. Blade the edges.
13. Heat oil.
14. Fry cheburek on both sides until golden brown.

It is tasty to cook chebureks with cheese, for this, add grated cheese to the filling of any recipe you like.

How to sculpt and fry?

You can cook in various ways:

1. Cut a piece of dough, roll a ball, roll out with a rolling pin. Get the basis for one serving.
2. You can immediately roll out the whole mass and cut out with a bowl or a plate of the workpiece.

In the second embodiment, it will be necessary to dust the surface with flour more often, this will make the mass more rigid, but the pasties themselves will be the same in size.

Spread the filling on the first half, and cover the second with the top. Familiar pasties have a serrated border. To do this, you can use a special device or an ordinary fork, pinching her dough.

To fry products, you need to pour a lot of oil into the pan. Be sure to heat it up. Place the meat blanks and fry. Then move them to a paper towel. When the excess oil is absorbed, transfer to a dish and serve.

Chebureks are rightfully considered a universal dish. They are served as a beer snack or used as an independent dish. Experienced housewives prefer to cook a treat on their own, as the store products are not of high quality. Chebureks are firmly rooted in Russia, they have taken pride of place in the fast food menu. Some amateur chefs attribute the dish to culinary masterpieces requiring a certain skill. Let's try to determine whether this is so.

Secrets of making chebureks

Specialists in the field of culinary art identified the main "laws" of making pasties at home. Let's consider each of them in order.

1. Chefs unanimously reiterate that cheburekny dough should be prepared without the use of yeast. According to the traditional recipe, flour was mixed with salt, water, vegetable oil and spices (optional). After a certain period of time, the housewives began to add sugar and chicken eggs to the dough, which make the pasties crispy.
2. A distinctive feature of the cheburek test from all the others is the structure. The composition is prepared from two to three parts of flour and one part of water, as a result of which the dough turns out steep.
3. In order for golden bubbles to appear on the cheburek, the patties need to be fried in a large amount of oil. For this reason, the dish can hardly be called dietary, it does not suit people who are following the figure. If you add vodka to the traditional dough, the cheburek will turn out to be juicy and crispy.
4. Particular attention is paid to dishes in which cheburek will be fried. The best option is a thick-bottomed frying pan (preferably cast iron), which retains heat well. Some housewives use a deep-frying basket, it greatly facilitates the cooking process.
5. It is convenient to fry chebureks in cast-iron stew-pans and “Wok” pans. Also suitable is the option of using an electric deep fat fryer, which is equipped with almost every multicooker. Pour a large amount of oil into the dishes, the cheburek should float in it. Such a move will ensure uniform frying from all sides.
6. If we talk about the stuffing for chebureks, according to the traditional technology, the culinary specialists added minced meat of beef, lamb, and veal. To date, pork and chicken flesh, from which mince is made, have gained wide popularity. In some cases, a broth was added to the meat, which made the pasties soft.
7. A meat treat is without fail prepared with the addition of a large amount of onions. It must first be passed through a meat grinder so that the vegetable releases juice. The choice of onions depends on personal preferences, yellow, white, red or purple will do.
8. Favorite seasonings, chopped fresh herbs (parsley, dill) are added to chebureks as additional ingredients. If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, vegetable filling. In this case, the cheburek is considered "inferior", because it does not contain meat.
9. Chebureks are fried in refined vegetable oil, maximally free from impurities. A high quality deodorized corn, olive or cotton product is also suitable. To get tender pasties, fry them in pre-melted butter.
10. The duration of frying pasties depends on the technical characteristics of the stove and the insulation of the dishes. Blinded pie must be dipped in oil, heated to a temperature of 200 degrees.
11. In the end, you should get a cheburek with a soft brown or golden crust on the entire surface. Serve the dish to the table only when hot, otherwise the crisp will lose its feature.

Stage number 1. Dough for pasties

As mentioned earlier, cheburek dough is prepared without the addition of yeast. Today there are many recipes, we will offer the most common. Choose the option you like, start mixing the ingredients.

Boiled dough

• premium flour - 530 gr.
• filtered water - 220 ml.
• vegetable oil - 30 ml.
• ground salt (preferably extra) - 15 g.

1. The recipe for this test involves kneading in boiling water, so you need to boil drinking water in advance. When the liquid reaches the desired temperature, pour in the vegetable oil.
2. Sift the flour in a separate container, combine it with chopped salt. Start pouring boiled water in a thin stream, stir to avoid lumps. Knead the dough in a tight ball, leave to cool to room temperature.
3. Then add flour, forming an elastic and dense dough. To determine the amount of flour in the second stage, you need to proceed from the initial state of the mass. Be guided by such parameters so that the composition is non-sticky and smooth.
4. When the dough is ready, place it in a deep bowl or on a cutting board. Cover with cling film or a cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for modeling.

Beer dough

• chicken egg - 1 pc.
• beer (preferably light) - 245 ml.
• salt - in fact
• flour - in fact (about 600 gr.)

1. Cool the chicken egg and beer. Break the egg into a deep bowl, pour in salt, beat the mass with a mixer for about 2 minutes at medium speed. Start pouring cold beer in a thin stream while stirring the composition with a fork.
2. Sift flour, start kneading the dough. Turn on the mixer at minimum speed, begin to slowly beat the mass and at the same time pour in the flour. It is difficult to predict the exact amount, act on the situation (how much beer is hovering).
3. Add the flour in small portions so that the mixer has time to mix. When the dough becomes thick, stir it with a fork and then with your hands. In the end, you should have an elastic, non-sticky mass, suitable for sculpting.
4. At the end of all manipulations, roll the dough into a ball, wrap it with plastic wrap or place in an airtight container. Let it brew under natural conditions (room temperature) for about 1 hour, as long as possible.

Vodka dough

• wheat flour - 800 gr.
• filtered water - 340 ml.
• egg - 1 pc.
• vodka - 35 ml.
• small salt - 10 gr.
• sunflower oil - 60 ml.

1. Wash the enameled pan, pour oil, vodka and drinking water into it, pour salt in, put on the stove. When the first bubbles appear, reduce the power to a minimum, simmer another 3 minutes.
2. Now sift the flour, pour it in small portions into the liquid, stir at the same time. Make sure that no lumps form, knead them with a fork on the edge of the pan.
3. Leave the dough to cool. When it reaches room temperature, proceed to kneading. Add flour and at the same time form a plastic mass that will not stick to your hands.
4. When the dough is ready, wrap it with a film, wait 1.5 hours. For the specified period, remove the polyethylene 1 time and knead the dough with flour well. In the end, you will get a composition suitable for modeling chebureks.

Stage number 2. Stuffing for pasties

• minced meat - 320 gr.
• onions - 3 pcs.
• dill or parsley - 1 bunch
• salt - in fact
• spices (any) - at the discretion

1. Pork and ground beef mixed in a percentage of 60:40 are ideal for a cheburek filling. For gourmets, lamb or veal is suitable, you can even use chicken. The main condition for choosing a filling is freshness, the presence of fatty layers (for example, the area of \u200b\u200bthe sternum).
2. To prepare the minced meat, chop a piece of meat into cubes, pass through a meat grinder 1-2 times. Onions are added in a ratio of 1: 2 (1 part meat, 2 parts onion). Such a move will make chebureks juicy inside, especially if they are made from beef / veal. The onion is peeled and passed through a meat grinder separately from the minced meat.
3. You can pour a small amount of rich meat broth into the minced meat, this will also give the pasties juiciness. When all the ingredients are ready, mix the minced meat with onions, salt to taste, add spices (at the discretion). Chop fresh herbs, mix well.

Stage number 3. Cooking Chebureks

• vegetable oil - about 400 ml.
• flour (for rolling dough) - 80 gr.

1. Sprinkle the table with flour, start rolling out the dough. Form a layer with a thickness of about 4-6 mm., Take a deep and wide bowl, cut circles with it.
2. Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo the amount. If there is too much meat, the dough will burst.
3. Connect the edges of each layer with each other, pinch with your fingers. Pinch the dough well, otherwise in the process of frying the cheburek will crawl out, juice will flow out of it.
4. Take a deep frying pan, pour so much oil into it that the pie drowned. Heat the composition to a temperature of 200 degrees, only after that you can send it inside the pasties.
5. Dip the blanks in the cavity of the dishes, they should not touch the bottom too tightly. Otherwise add more oil. Cook over medium heat until golden brown.
6. Take out the finished dish with a slotted spoon, pat it on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

1. So that the pasties do not have a rancid smell and are not too greasy, roll out the dough of the desired width. The optimal indicator is considered to be in the range of 0.3-0.5 cm.
2. Pinch the edges well, otherwise the juice from the meat will leak out. To form even pasties, cut the torn edges with a pizza knife or kitchen scissors.
3. After you have made a cake, carefully examine it for holes. Wet the dough with a little filtered water for better grip.
4. When using a deep fat fryer, more oil will be needed, as the basket does not completely immerse in the frying pan. Give preference to butter to get tender pasties.
5. To assess the temperature of the oil, throw a small piece of dough into the preheated composition before frying the cheburek. If it pops up, send the pies after.

It is easy to cook chebureks at home, if you strictly follow the recommendations. To start, knead the dough according to the selected recipe, then make minced meat with herbs and spices. Form pies, heat oil and start frying.

Video: Crimean pasties

Original Message Recipes

Thank you for the wonderful pasties!

Chebureks recipe with photo

Secrets of delicious pasties

5 secrets of the famous dish are revealed by the most expensive chef of the capital. This is a special, delicious pie from the Crimean Tatars. But for some reason, some chebureks turn out to be tasty, juicy, tender and crunchy, while others have stale, dry cakes of a special shape with crispy onions. How many cooks - so many recipes. We will share with you the recipe, peeped from the Crimean Tatar - a hereditary cook. The one who first sees how chebureks are prepared has many questions:

1) Why pour broth into minced meat?

2) Why sugar in the test?

3) Why should the dough be kept in the refrigerator before rolling?

4) Why forcemeat can not be wrinkled?

5) Why roll a bow with a rolling pin?

Of course, you will get answers to them. We will share all these secrets with you. So, first we prepare the dough, because it should lie down a little in the refrigerator after kneading in order to become elastic and pliable when rolling.

For the test:

Flour - 500 g

Water - 150-180,

Salts - 2 g

Sugar sand - 2 g

For minced meat:

Meat - 500 g

Onions - 1 pc.

Dill - 1 bunch

Meat broth - 200-250 ml

Black pepper

Zira - to taste

Cooking method:

1. Sift the flour through a fine sieve on the table, form a slide, add salt and sugar to the flour (so that the dough is crispy), make a depression in the flour and pour water into it.

2. Knead a pretty cool dough.

3. Wrap it in film and put in the refrigerator for 30-40 minutes. This is to make it elastic and roll out better and thinner.

4. Divide the pastry into two parts and make straight bundles of 3 cm diameter from it. Cut them into circles 2 cm thick (40 g each).

5. Then crush the resulting circle with your palm, form a cake and pour them with flour so that they do not stick together. Fold them in a plastic bag and put in the refrigerator.

6. This time, cook the minced meat. Pass the meat through a meat grinder. Cut the onion into small cubes and rinse it with a rolling pin until the crunch disappears.

7. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. It will require special tenderness, because when the meat is squeezed strongly, it releases protein, which makes the minced meat stick together.

8. When mixing the minced meat, gradually pour the broth in small portions as it is completely absorbed. This will give the minced meat juiciness and tenderness. The amount of broth depends on the density of the meat.

9. After that, put the minced meat in the refrigerator for 30 minutes to “seize” it, and pull out the semi-finished dough and roll out each cake almost to “zero”.

10. On one side of the cake put a tablespoon of minced meat, evenly distribute it, cover with the second half of the cake and mold the cheburek along the edge, trimmed with a special zigzag cutter.

11. It is necessary to fry cheburek at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do it in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if there is no wok, then it is possible in a pan. I assure you, it will turn out no less delicious!

Pasties "Under the Degree" - excellent, crunchy, tender, juicy!

The dough for pasties according to this recipe turns out to be unusually tasty and tender, and the filling is fragrant and juicy. Such pasties are eaten in an instant!

Ingredients:

For the test:

Water - 300 ml

Egg - 1 pc.

Vegetable oil - 2 tbsp. l

Flour - 4 cups

Vodka - 1 tbsp. l

For filling:

Stuffing - 500 g

Onions - 2 pcs.

Cooking method:

1. Prepare all the ingredients.

2. Stuffing should be coarsely ground and a lot of onions.

3. For juiciness, you can add 100 g of ice water there.

4. Vodka is necessary for the bubbling of the dough - it is not felt in chebureks.

5. In order to fry the dough in a beautiful color, you need sugar.

6. Heat the water until hot. Pour 1 cup flour into a bowl. Stir thoroughly with a whisk and pour in 1 cup of hot water. You get brewed dough.

7. Pour the remaining flour into another larger bowl, beat in the egg, add salt and sugar, pour vodka, vegetable oil, remaining water and brewed dough. Stir well and knead the dough until smooth. Wrap it in food film and set aside to rest for half an hour.

8. To prepare the minced meat, add ice cubes or ice water to it. But first peel the onion and chop it with a knife (but not finely), or in a meat grinder (on a large grill). Salt, pepper.

9. Free the dough from the film and cut into portions (into 3 parts). Take one piece and roll the sausage on a floured board. Cut into pieces of 1.5-2 centimeters. Dip the pieces into the flour on each side and roll the cakes. Place the minced meat in the middle or near with a spoon. Connect the edges and blind them so that there are no holes.

10. Pour vegetable oil into the pan one finger high. Heat the oil pan and reduce heat. Lay the pasties on one side and fry until golden brown, then turn and fry. On the other hand, they are fried faster.

11. Take out the prepared chebureks recipe and put it in a bowl on a paper towel so that the excess oil is absorbed. All. Chebureks turned out beautiful, the dough is pimply and thin, the filling is juicy and there is enough juice.

The right chebureks. The most successful recipe

The secret of this recipe, in my opinion, lies in the test - it turns out to be soft and tasty:

Ingredients:

For the test:

Flour - 3.5 cups

Water - 350 ml

Egg - 1 pc.

Vegetable or ghee - 1 tbsp. l

Salt - 0.5 tsp.

Cooking method:

1. Boil water with salt and oil (oil gives the finished chebureks a characteristic “bubbling”).

2. Immediately brew 1/2 cup flour in it, trying to stir the lumps, and let cool (brewing part of the flour makes the dough soft and plastic). If a few lumps remain - it’s okay, then they will disperse.

3. Add the egg and mix. Add the rest of the flour gradually, knead the dough. The dough should not stick to your hands if it sticks to add some more flour. Let it brew for at least 1 hour (you can at least 2-3).

4. While the dough is infused, prepare the minced meat:

700 g of minced meat (preferably lamb, of course, but any meat or mixture is possible);

350 g of onion;

0.5 cups of water or kefir;

Salt, pepper, spices to taste.

5. Add onion, water or kefir to the minced meat, which, in addition to flavoring, has the wonderful property of binding raw minced meat (minced meat does not spread) and transfer the liquid to the finished product. Mix everything well.

We fry pasties:

6. Cutting the dough into balls the size of a table tennis ball, roll it into a 1 mm thick cake. Smooth the minced meat (a little more than the dough) in one half of the tortilla, cover with the second half and press the edges down. Roll pasties around the edge with a special machine or the edge of a saucer, or a fork.

7. Pour 2-3 cm of vegetable oil into the pan, and after waiting for the oil to heat, fry from 2 sides over medium heat without covering, until golden brown.

Chebureks with meat

Gorgeous, delicate and juicy pasties stuffed with lamb.

Ingredients:

For the test:

Flour - 4 cups

Egg -1 pc.

Vegetable oil - 1 tbsp. l

Milk - 2 tbsp. l

For filling:

Lamb fillet - 700 g

Onion -5 pcs.

Freshly ground black pepper

Cooking method:

1. For the test: boil water 1 + 1/3 cup with salt and oil. Brew ½ tbsp of flour in it very quickly, stirring the lumps, and let cool. Add the egg and milk, mix. Gradually add the remaining flour, knead the dough. It should not stick to your hands, if it sticks, add some more flour. Wrap in film. Allow to brew for at least 1 hour. During this time, knead the dough again.

2. Skip the mutton in a meat grinder. Finely chop the onion, mash in a mortar with salt and pepper. Combine meat and onions. Add to 1/2 to 3/4 cups of water. Mix everything well.

3. For each cheburek, cut a ball the size of a ping-pong ball from the dough, roll it into a 2 mm thick cake. Take the minced meat (approximately 1 tbsp), flatten it one half of the tortilla, cover with the other half and squeeze the edges. Roll around the edge with a special machine or the edge of the saucer and make sure that there are no gaps or crevices on the seam.

4. In a deep frying pan, heat 2-3 cm of vegetable oil and fry the pasties in portions, turning 1 time over medium heat until golden brown, 4 minutes on each side. After frying, the size of the pasture will be from the middle palm. Spread the finished pasties on a paper towel to drain excess fat. Serve hot.

5. If you want the dough to be crispy, when kneading, add 2-3 tablespoons of vodka to it. And as a filling liquid, you can take low-fat kefir, yogurt or yogurt. Of course, you do not need to boil them. And you can freeze the finished broth and add it to the minced meat, having previously crumbled, the small ice caps will make the cheburek much juicier.

Bon Appetit!

Chebureks

Ingredients used in the recipe:

For minced meat:

Flour - 4 cups

Water - 1.3 cups

Egg - 1 pc.

Vegetable oil (or any fat) - 1 tbsp. l

Salt - 0.5 tsp.

For minced meat:

700 gr. meat

350 gr Luke

Oh, 5 glasses of water

Salt, pepper, spices

Cooking Instructions:

1. Boil water with salt and oil (oil gives bubbling bubbly).

2. Immediately brew 1/2 cup flour in it, trying to stir the lumps and allow to cool (brewing flour particles makes the dough soft and elastic).

3. Add the egg and mix (the egg increases the “bubbling” and strength of the dough, increasing its plasticity and softness). Add the rest of the flour gradually, knead the dough.

The dough should not stick to your hands. If the dough for pasties sticks, add some more flour. Let it brew for at least one hour. In the process of insisting, knead the dough 1 time.

4. Pass the meat through a meat grinder, or chop in a blender.

5. Finely chop the onion, mash with salt and pepper. Put in minced meat. Onions can be chopped simultaneously with meat in a meat grinder or blender.

6. Add 0.5 - 1 cup of water or 1 cup of kefir. Mix everything well.

7. Cutting the dough into balls the size of a table tennis ball, roll it into a 1 mm thick flat cake, flatten the meat into one half of the flat cake, cover with the second half and blind the edges. Excess dough can be cut using a plate, saucer.

8. Pour 2–3 cm of vegetable oil into the pan and pan, and begin to fry the pasties in hot oil on both sides over medium heat, without covering, until golden brown.

9. Put the finished pasties on a plate and immediately cover them (the pasties will become softer).

Note: You can add chopped dill to the minced meat.

The best thanks are to add the entry to the quote sheet :)

- Hey, friend, why do you have one onion in pasties?
  - Uh, offend, brother, not one bow - many bow!

Anecdote of the times of perestroika

It is difficult to refuse a tasty, appetizing, with a golden brown crust cheburek. In which of the national cuisines this dish appeared and how to cook it properly, there is still a heated debate. In fact, homemade pasties are like ordinary pies with filling, only they are cooked in large quantities of vegetable oil and look very original.

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

Pastry for pasties is the subject of culinary debate. Someone prefers a classic recipe, while someone prepares a dough for pasties on kefir, mineral water, beer or even vodka. The dough for chebureks 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 to be brittle, while others knead the dough for pasties in hot water to make it tender and elastic.

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

The most common cheburek dough recipe

Ingredients:
  3-3.5 stack. flour
  1 tbsp. warm water
  ½ tsp salt
  3-4 tbsp. 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 the test on the table - please, but if you have a deep capacity for this case, use it. Take the highest quality flour for cooking and pre-sift it. Pour flour into a slide, make a depression in it, pour water into it, pour salt, vegetable oil and slowly, picking flour from the edges, knead the dough. If it turned out to be cool and it can be rolled into a tight ball, flour is enough and you do not need to add anymore. Wrap the dough with cling film and leave it for 30-40 minutes alone, and then proceed to cooking pasties.

Dough for pasties with bubbles

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

Cooking:
  Pour all the ingredients into a deep container (bowl or pan) and mix until a taut homogeneous mass is obtained, until the dough stops sticking to your hands. Form a ball from the dough, wrap it in cling film or put in a plastic bag and send it in the refrigerator for half an hour. Then proceed with further actions.

Dough for pasties in milk

Ingredients:
  2.5 stack flour
  1 tsp salt
  1 stack milk
  1 tbsp. l vodka.

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

Kefir dough for pasties

Ingredients:
  2.5 stack 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 in the kefir and mix. Then gradually pour in small portions pre-sifted flour. Mix everything well and, laying the dough on the table, continue to knead it to the desired consistency. Form the resulting dough into a ball, wrap it with foil or put it in a plastic bag and leave it to rest right on the table for 40 minutes.

Quick dough for pasties on mineral water

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 the amount of ingredients you can reduce or increase at your discretion, depending on which dough you want to get. So, beat the egg well with salt and sugar, add mineral water and work on the flour. Sift flour onto a table with a slide, make a depression and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking the flour from the sides. The dough should be dense, uniform and most importantly - not sticky. Wrap it in cling film and leave for an hour in a warm place. After an hour, knead the dough, roll out and start cooking. Tortillas from this test should be made thinner than dumplings or dumplings.

Dough for pasties on beer

Ingredients:
  2.5 stack flour
  1 egg
  1 stack light beer
  1 tsp salt without a hill.

Cooking:
  Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, mix. Gradually add the sifted flour to this mixture and mix everything thoroughly again. Put the dough on the table and continue kneading until the mass stops sticking to your hands and freely rolls into a ball. You can simply cover this ball with a towel and leave it 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 delicious and crispy.

Dough for pasties on vodka

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

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

Choux pastry for pasties

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

Cooking:
  Pour water into a small saucepan and put on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a glass of flour to the water. Mix thoroughly so that there are no lumps, and set aside so that the mass cools to room temperature. Then beat the egg, mix well and work on the remaining flour. Pour it on the table with a slide, make a depression and pour in the custard mass. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then mix again and proceed with further actions, that is, the preparation of pasties.

Puff pastry for pasties

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

Cooking:
  Let the oil melt slightly, and then cut it into small pieces. Sprinkle them 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. Transfer the dough into a deep bowl, cover with a towel dampened in water and send for 2-3 hours in the refrigerator. After the specified time, remove the dough, put it on the table, roll it, fold it into an envelope, bending the edges to the center, roll it again and fold it in an envelope. Do this procedure with the test 3-4 times and start cooking pasties. If there is too much dough, divide it into two parts and one of them, wrapped in a cling film, put in the freezer until the next convenient opportunity.

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina