Chebureks with a crispy tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish always turns out to be prepared by yourself at home. Indeed, in this case, the hostess will use only the highest quality ingredients, and put her soul into the treat. The main thing is to be able to make delicious crunchy dough for pasties, because the result of the entire culinary experiment depends on it.

Delicious and crispy dough for pasties - recipe with flour and water

The classic recipe for crispy pasties suggests using a minimum of products. Indispensable among them will be melted butter (6 tablespoons), also used: 450 ml of water, 10 tablespoons. flour, 1 tsp each. sugar and salt.

1. Salt, sugar and melted butter are poured into the warm liquid.
2. Flour is sifted into a separate deep container, a depression is made in the middle of the resulting slice, into which oil water is poured in minimal portions.
3. The dough is thoroughly kneaded on a floured surface.
4. When the mass becomes elastic and homogeneous, it must be refrigerated for 60 minutes.

The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the inner content of the dish will not have time to reach readiness.

Recipe with the addition of vodka

Vodka is added not only to sweet brushwood. This ingredient also makes pasties crispy. 1 tbsp will be enough. alcoholic beverage. In addition to it, it is taken: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.

1. Sugar and salt are added to the water. After pouring the vodka, the components are thoroughly mixed.
2. Gradually sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
3. Last of all, oil is put into the mass.
4. The dough should be steep and firm. As soon as it begins to peel off from the hands, the mass is transferred into a bag and sent to the cold for half an hour.

The most delicious pasties are homemade, because they are prepared with love and only from quality products. Today I would like to present a recipe for cheburek not from a simple dough, but from a custard with the addition of vodka. Pastries are very soft and thin, juicy. And even the next day, if they, of course, remain, the dish does not stale, does not dry out, the taste is still extraordinary.
We will prepare crispy dough for pasties and tell you how to properly make juicy filling for homemade pasties, the cooking process will take about an hour, our wonderful pasties can be frozen and fried as needed.

Taste Info Patties

Ingredients for choux crispy pastry pasties:

• flour - 550 g;
• water - 300 ml;
• egg - 1 pc.;
• refined vegetable oil - 2 tablespoons;
• vodka - 2 tablespoons
• For filling:
• minced pork - 250 g;
• minced beef - 250 g;
• garlic - 3 cloves;
• dill greens;
• onions - 1 pc.;
• broth or water.

How to make crispy pasties

1. First you need to prepare the dough for pasties. To do this, we measure out 300 grams of water, pour it into a bowl, where we will knead the dough, pour vegetable oil there and salt. We put a bowl of water on the stove and wait for the water to boil. When the water has boiled, remove from heat and make flour. We take a glass of flour and pour it into boiling water, stir well all the time so that no lumps form.


2. When the dough has cooled, add a spoonful of vodka and an egg to it. Mix everything well, wait for the dough to absorb it all (the process takes about 2-3 minutes).


3. Add the remaining flour and knead the dough well. You need to knead well and for a long time. The dough should not stick to your hands at all and be elastic. After kneading, it should lie at rest for at least an hour (the more, the better).


4. While the dough is "resting", you can start preparing the filling itself. Any minced meat is suitable for the filling. This recipe uses assorted beef and pork. Add chopped onion, dill and garlic to the minced meat, squeezed out on a garlic press or grated on a small grater.

5. Add a pinch of salt, pepper and mix well. Since the minced meat for chebureks should be liquid, we add half a glass of water to it somewhere, and more is possible. If you have broth, it is best to dilute the minced meat with it.


6. And now we directly proceed to the preparation of delicious crispy pasties. On the table, crushed with flour, roll out a large circle of dough, spread the minced meat on one half with a spoon.


7. Cover the minced meat with the other half. We fix the sides well so that the juice of the filling does not spill out, which will stand out during frying.


8. Pour refined vegetable oil into a frying pan and heat it well. Put two pasties in a preheated pan and fry on both sides. The finished pasties must first be laid out on a paper napkin in order to completely remove excess fat.


9. Here are our delicious home-style juicy crispy pasties and ready. Very tasty and satisfying, they can replace dinner or lunch. Of course, pasties are not the most healthy food, especially for those who want to lose weight, but sometimes you really want to eat these crunchy moon cakes at least a couple of times a year. And when I see them and hear their smell, I am very envious of those slender women who do not eat much, but all do not get fat.

Making dough for chebureks is a truly creative process. After all, how else to explain the presence of so many variations of it! Dough on boiling water, milk, kefir, vodka or even custard. And every time it turns out to be moderately soft, crispy, with an appetizing crust ... We will tell you how to make a dough for pasties from different products so that your dish will please your loved ones.

Easy to prepare

Chebureks today can be found in the menu of eateries in all cities of Russia and Ukraine. But few people know that this is a primordially Crimean dish, or rather a Crimean Tatar one. You can get acquainted with real chebureks only in Crimea, where representatives of the Crimean Tatar people prepare it in the best traditions. And they are happy to share the secrets of its preparation. Although if you ask several cooks the question of how to make dough for pasties, you are unlikely to get a definite answer. Like many national dishes, it has passed the test of time and its own "species evolution". As a result, now we have the opportunity to choose our own version of the test for pasties. And delight your relatives with delicious variations on the theme of the test.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Choux pastry chebureks are very soft even after cooling. Choux or, as it is also called dough for pasties on boiling water, is prepared very simply and quickly.

You will need:

• flour - 640 g,
• water - 160 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Boil water while it boils, add oil and salt there. Immediately add half a glass of flour to boiling water and stir thoroughly until the lumps disappear. Leave the mass to cool.
2. Add the egg to the resulting mass, mix.
3. Make a hill of flour on the table, add the custard mass in the middle, knead a smooth, tight dough.
4. Let the dough sit for 30 minutes and knead again. Leave it on for another 30 minutes and you can start sculpting pasties.

Dough for pasties with milk

How to make a delicious dough for pasties in milk? As simple and fast as a custard. The use of milk in the dough recipe allows you to get a soft and plastic mass, from which it is very easy to sculpt pasties later. The dough rolls out perfectly, and the pasties are soft and flaky.

You will need:

• flour - 450 g,
• milk (low-fat) - 250 ml,
• vodka - 75 ml,
• salt - 1/2 teaspoon.

Cooking method

1. Heat the milk and stir it with salt.
2. Pour the flour onto the chopping surface, make a depression and pour it into the milk and salt.
3. Stir lightly, gradually adding vodka, until the dough thickens.
4. The consistency of the dough should be moderately steep. If the dough is too tough, crush it with wet hands. If, on the contrary, liquid, add more flour.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. The dough is ready!

Dough for pasties with vodka

Following this recipe, you will learn how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on pasties during frying.

You will need:

• flour - 640 g,
• vodka - 30 ml,
• water - 350 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Pour water into a saucepan, add vegetable oil, salt and put on fire.
2. Sift 1 incomplete glass of flour and gradually pour into a saucepan. Stir constantly to avoid clumping.
3. When the flour is completely dispersed, remove the mixture from the heat and cool. Add the remaining flour and knead the dough.
4. Add an egg to the loose, not kneaded mass and start gradually (in several steps) pouring in vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
5. Wrap the dough in plastic wrap and leave in the room for an hour. After that, knead the dough and send it back to the refrigerator. The minimum cooling time of the dough is 1 hour, but it is better to leave it in the cold overnight.

Dough for chebureks on kefir

This simple recipe will allow you to get soft and delicious pasties. And cooking them is not at all difficult.

The name of this beloved pastry has a Crimean Tatar origin. It translates as "raw pie". It is customary to cook the dough without yeast, but not only traditional minced meat, but also cheese, mushrooms, cabbage, potatoes are often used as a filling.

Crispy pastry recipe for pasties

A tasty dough for appetizing pasties is easy to prepare and you will need a minimum of ingredients for this. The main thing is to use not cold water, but freshly boiled water.

What you need:

• flour - 2 cups and a little more for kneading;
• boiling water - 1 glass;
• vegetable oil - 1 tbsp. l;
• salt - 0.5-1 tsp.

Recipe:

1. Pour flour on the table, sprinkle it with salt and make a hole in the center.
2. Pour oil into boiling water and send the liquid to the center of a kind of "crater" of flour.
3. Throw it in the center from all sides, achieving a uniform consistency.
4. As soon as it has cooled slightly, knead a smooth, elastic and non-sticky dough.

You can use it for its intended purpose in 2 hours.

A simple dough recipe for pasties

The previous version of the delicious crispy pastry for pasties was simple, but this will not cause any difficulties either. Only a couple of ingredients will be added, and that's it.

What you need:

• plain water - 4 glasses;
• 2/3 a small spoonful of medium-sized salt;
• the same amount of baking soda;
• one chicken;
• sugar - 1 spoon;
• flour for thick dough.

Preparation:

1. Pour water at room temperature into a deep container and push the chicken egg.
2. Add baking soda, sugar and salt.
3. Stir in and gradually add flour.
4. Once the dough is tough, place on the table and knead in place.
5. Remove in polyethylene for 45-60 minutes, and then use as directed.

Here is such a simple way of making a very successful crunchy dough for pasties with meat.

Kefir dough

To prepare a dough with bubbles, you will need kefir.

The lactic acid bacteria in kefir soften the dough, make it airy, but at the same time its density and fat content do not decrease, which ensures ease of frying.

This dish came to us from the Mongol and Turkic peoples. Traditional pasties were prepared from unleavened dough with minced meat and various spices, including spicy ones. They were fried mainly in lamb fat. Today, this dish is understood as the same pie with meat filling made from unleavened dough, but the meat is often twisted and cooked in vegetable oil. In our time, they have become very popular, as well as in our country and among many peoples of the Caucasus.

Home-made products are much tastier than those bought at street food places and are not difficult to prepare. Both children and adults love such delicious pastries. And this alluring aroma, which comes from the places where they are prepared, will not leave anyone indifferent anywhere.

In today's article, we will consider recipes for delicious and crispy dough, our favorite pasties. After all, if you cook them according to the rules, then they turn out with a golden crust and with a stunning aroma. One has only to stock up on the right ingredients and follow my recommendations.

And also for lovers of delicious shawarma, you can go, see and evaluate my recipe

Crispy dough for pasties with vodka

Ingredients:

• Flour - 2 cups
• water - 1/3 cup
• egg - 1 pc
• vegetable oil - 2 tbsp. spoons
• vodka - 2 tbsp. l
• salt - 1 teaspoon.

Cooking method:

Pour water into a saucepan, put on fire, add salt, vegetable oil to it and bring to a boil.

When the contents of the pan boil, remove it from the heat, pour 1/2 cup of sifted flour into it and mix thoroughly so that there are no lumps. And leave to cool.

Pour in vodka and drive in a chicken egg. We bring to a homogeneous state.

In no case do not combine eggs with hot dough, otherwise the protein will curl up and everything will go down the drain.

Now add the remaining flour in small portions and at the same time knead the smooth, plastic dough. We wrap it in plastic wrap and leave it alone for 20 minutes.

The secret of making dough for chebureks like in cheburek

Ingredients:

• Water - 500 ml
• flour - 10 glasses
• melted butter - 6 tablespoons
• sugar - 1 teaspoonfull
• salt to taste.

Cooking method:

To make the dough light, airy and bubbly, we need to prepare warm water to which we add salt, sugar and melted butter.

Sift the flour into a deep bowl, make a small depression with your hand in the middle, fill in the prepared water in small portions and mix thoroughly.

In order to make it more convenient to knead the dough, it must be moved to a prepared table and on it to bring the matter to the end.

It is imperative to know that the dough must turn out to be dense, otherwise, when frying, the pasties will burst and all the juice will flow out.

Then we wrap it in cling film and put it in the refrigerator for one hour.

Delicious and crispy dough for pasties on kefir

Ingredients:

• Kefir - 1 glass
• flour - 4-5 cups
• egg - 1 pc
• salt to taste.

Cooking method:

In this recipe, we need to take a deep bowl, pour kefir into it, drive in an egg and salt to taste.

Beat all the ingredients with a whisk or fork and gradually add the sifted flour. After it begins to thicken, we need to prepare the work surface, add flour and put our dough on it. Knead it for so long until it stops sticking to your hands and turns out to be thick and elastic in consistency. But do not overdo it, or it may become too thick and tight. Then it will simply not be possible to work with him.

Cover the finished dough with a towel and put it in the refrigerator for 30 minutes, you can hold it a little longer. Next, we form a long sausage and divide it into ten equal parts, which we roll out and sculpt pasties. It's very simple, good luck with your cooking.

Choux pastry for chebureks

Ingredients:

• Flour - 4 cups
• boiling water - 1.5 cups
• chicken egg - 1 pc
• butter - 30 gr
• vegetable oil - 2 tbsp. l
• salt to taste.

Cooking method:

Pour the flour in this recipe into a food processor, add salt and vegetable oil there, mix. And put the butter in boiling water and let it melt, then pour it in a thin stream into the mixture and drive in a chicken egg there and bring it to homogeneity.

The dough turned out to be very soft, elastic, tender. Stir it in a little on a clean table without adding flour, as it no longer sticks. Then we wrap it in cling film and put it in the refrigerator for half an hour.

This dough recipe is considered by many to be ideal, it is suitable not only for pasties, but also for dumplings, dumplings and dumplings. Cook for health.

Dough for pasties on mineral water

Ingredients:

• Mineral water - 500 ml
• eggs - 2 pcs.
• flour - 8 glasses
• sugar - 4 teaspoons
• salt - 2 tsp

Cooking method:

Pour mineral water into a cup, add sugar, salt and an egg there. Mix everything thoroughly with a whisk. After that, in my case, we sift the flour into a bowl, make a depression in the middle in it and fill in the water-based mixture. And we begin to knead the dough with our hands.

After it stops sticking to your hands, we put it on a prepared table and bring it to readiness, that is, we beat it more thoroughly and thus make it more elastic. Next, wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

Chebureks on such a test are simply amazing. Try it and write your impressions in the comments.

Boiling water dough recipe

Ingredients:

• Boiling water - 150 ml
• flour - 500 gr
• chicken eggs - 3 pcs.
• sunflower oil - 2 tbsp. spoons
• salt - 1 tsp

Cooking method:

Pour the sifted flour into a deep bowl and pour in boiling water, salted with one teaspoon of salt, and mix.

This is the kind of dough you should get, which practically does not stick to your hands. Cover it with a lid and leave it alone for 20-30 minutes.

Delicious dough for pasties with the addition of milk

Ingredients:

• Flour - 3 cups
• milk - 200 gr
• egg - 1 pc
• vegetable oil - 2 tbsp. spoons
• salt - 2 pinches.

Cooking method:

We need, as in the previous recipes, a deep bowl into which we pour milk, drive in an egg, add salt, vegetable oil, and then beat everything with a whisk until a homogeneous mass is obtained.

Now we begin to gradually add the sifted flour and at the same time knead the dough. At that moment, when it will already be difficult to knead it in a bowl, we spread the whole lump on a table sprinkled with flour and begin to knead it well with our hands. The only thing is not to overdo it, otherwise it will turn out too tight.

We cover our dough with a towel or cling film and leave it for half an hour. Then we use it for its intended purpose.

Dough for pasties on beer

Ingredients:

• Flour - 500 gr
• beer - 250 ml
• egg - 1 pc
• salt - 1 level teaspoon.

Cooking method:

We drive one egg into a bowl, add salt to it and mix well.

Now mix everything thoroughly until the whole mass becomes relatively thick.

We take out the dough from the bowl and bring it to homogeneity already on the prepared surface with sprinkled flour, so that it turns out as in the photo.

Here's another not complicated, in principle easy and fast decent recipe.

How to make puff pastry

Ingredients:

• Flour - 3 cups
• vegetable oil - 50 gr
• water - 100 gr
• vodka - 1 glass
• egg yolk - 1 pc
• salt - 1 tsp

Cooking method:

Pour vodka into a glass, add yolk, salt, water and mix thoroughly.

Now add vegetable oil and knead the dough. As already described above, in the previous recipes, it is better to finish it on a prepared table, so our dough turns out to be elastic, after which we wrap it in a bag and put it in the refrigerator for 30 minutes. And then we cook pasties, which turn out to be very appetizing and tasty ...

Dough for pasties in cold water (video)

According to this recipe, the dough is crispy and very thin, but there is a very important point, you need to keep the water in the refrigerator for about two hours before use ...

Bon Appetit!!!