Sift the required amount of flour into a deep bowl. Add 0.5 teaspoon of salt.

Pour in water and quickly, using a fork, mix everything until lumps of dough form.

Melt margarine and bring to a boil. Pour hot into the dough and mix quickly with a fork.

You will get a very soft, tender dough. Collect the dough in a lump, wrap it in plastic wrap and place in the refrigerator for 1.5-2 hours.

Divide the dough into 16-18 pieces, each of which is rolled into a ball (each ball is a future cheburek).

Add the onion scrolled through a meat grinder to the minced meat, salt and pepper - to taste, spices, dill.

Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared - it should eventually be sparse). Stir again.

Dust the work surface with a little flour. Roll each ball of dough thinly. Add 1 tablespoon of minced meat.

Form pasties - wrap the rolled dough together with the meat filling, press the edges with a fork.

Pour enough vegetable oil into a saucepan. Put prepared pasties in oil, fry over medium heat for 2-4 minutes on each side (frying time depends on your taste).

Put ready-made delicious pasties on a dish. Serve hot. The closest and dearest people will certainly appreciate your efforts.

Enjoy your meal!

In any baking, dough is of great importance. The taste of the finished dish depends on how it was prepared. And it doesn't matter if they are pies or ordinary cheesecakes. It is especially important to correctly knead the dough for pasties. Delicious, appetizing crunching in the mouth, it will guarantee that the baked goods will literally evaporate from the table, ending up in the bellies of happy household members. So, how to knead the dough for pasties correctly? What are the recipes for its preparation? After studying this article, you can get answers to all the most important questions, after which it will be easier to cook delicious pasties.

Plain dough for pasties

Our grandmothers used various recipes for making pasties: the dough was made using milk, kefir, and even with the addition of vodka. But no less popular was the option of manufacturing on water. For the simplest recipe for cheburek dough, you need to prepare:

• wheat flour - 1 kg;
• baking soda - on the tip of a knife;
• drinking water - 350 ml.

As a result, such a dough will be dense and elastic. It is advisable to use hot water, but not boiling water. This is how you can achieve the desired consistency. The end result is a delicious and crispy pastry for pasties.

It will take a long time to knead, but it's worth it. After mixing all the ingredients and kneading the flour for the first time, then it is necessary to form a ball from the resulting mass, and then roll it up with cling film. Then put in the refrigerator for half an hour. After that, knead for a few more minutes. It is recommended to periodically sprinkle the dough with water.

Delicious dough for pasties on kefir

Kefir is the product thanks to which you can quickly and easily make a delicious dough for any baked goods, including pasties. For this option, you will need:

• flour - 0.5 kg;
• kefir - 0.2 l;
• egg - 1 pc.

Initially, the flour must be sieved. Then pour the kefir into a container, add salt and add the egg. Mix ingredients and pour liquid over flour. You need to knead the dough until the ball acquires a homogeneous texture. Then wrap it in cellophane and leave it on the table for an hour.

Delicious choux pastry

Would you like to make delicious pastry for pasties? Try a custard recipe. This is exactly the option when the crust turns out to be crispy and appetizing. This recipe will require:

• water - 150 ml;
• egg - 1 pc.;
• flour - 450 g;
• vegetable oil - 1 tablespoon.

Pour oil and water into a saucepan, add salt and put on fire. When the liquid boils, add a glass of sifted flour, then mix quickly and thoroughly. Then the container must be removed from the heat. After about 5 minutes add the egg, the remaining flour and mix. Leave the mass to cool completely. When it gets cool, start kneading and rolling out portions.

Delicious dough for pasties in milk

Appetizing crispy pasties can be obtained by kneading the dough with milk. It is recommended to take medium fat content. Also, according to the recipe below, you will need to add a little vodka. Flour must be sifted (whatever the recipe), and the finished lump of dough is better prepared for cooking if it stays in the cold for 30-60 minutes. So, for a recipe for milk you need:

• flour - 450 g;
• milk - 250 ml;
• vodka - 30 ml.

You need to add a teaspoon of salt to the flour, preferably a fine one. Then pour milk, preheated to a warm state, to it, and knead the mass until it becomes homogeneous. The dough should be soft and elastic, but firm. After it has been in the refrigerator for an hour, you can start forming portions.

Dough made with beer

Vodka is not the only alcohol-containing ingredient used in making delicious and crunchy pastry for pasties. The recipe with beer is the best proof of this. For this option, you need to prepare:

• flour - 450 g;
• egg - 1 pc.;
• beer - 250 ml.

Beat a chicken egg with a teaspoon of salt, then add sifted flour and beer to the same dish. Next, knead the dough, as in the previous versions - until a dense, homogeneous mass is obtained. Only it does not need to be put into the refrigerator, on the contrary, it should be left in the room for about 40 minutes. When time has passed, divide it into parts - and you can roll it out.

Cheburek dough on mineral water

Now, back to non-alcoholic drinks. This is mineral water. Such an ingredient is rarely found in recipes, especially when it comes to dough. But if you need to get delicious and crispy cheburechkas, mineral water will come in handy first of all. Such a recipe for a delicious dough for pasties assumes the presence of the following products:

• flour - 450 g;
• vegetable oil - 1 tablespoon;
• mineral water (carbonated) - 250 ml.

When all of the above products are in one container, you need to add one teaspoon of salt and sugar to the mass, after which you can start kneading. This is done first with a spoon and then with your hands. The resulting lump is left in the refrigerator for an hour, after which it is ready for sculpting.

Sour cream dough

Sour cream gives ready-made pasties such interesting qualities as crispy crust on the outside and soft, tender dough on the inside. As in the milk recipe, you can add a little vodka to the mass to make the baked goods crisper. The egg, on the other hand, can be excluded from the list of ingredients by replacing it with a spoonful of vegetable oil. The following products are needed:

• flour - 400 g;
• sour cream - 200 g;
• egg - 1 pc.

Beat the egg with a tablespoon of salt, then add sour cream. Then pour the sifted flour into the resulting mass and knead the dough until you get a dense, but plastic lump. After 40 minutes under the film, the dough is ready to be molded.

Chebureks with bubbles, like grandma

It happens that pasties are very tasty, and the filling works out well, but there are not enough characteristic bubbles on the crust. What to do in this case? To prepare an airy, light and tasty dough for pasties (a step-by-step recipe is presented below), you will need simple products that are in every home:

• flour - 7 glasses;
• boiled water - 0.5 l;
• butter - 6 tablespoons;
• salt and sugar - one teaspoon each.

Algorithm of actions:

Step # 1. The butter must be melted in the microwave or in a water bath to a liquid state.

Step # 2. In a separate bowl, mix salt and sugar, pour warm water. Pour butter there, mix the products with a spoon.

Step # 3. Pour the sifted flour into a wide bowl, make a "funnel" in the center and pour in a smaller part of the resulting liquid.

Step # 4. Begin to knead the dough, adding the rest of the water in small portions.

Step # 5. When the mass becomes thicker, transfer it to the table and mix well.

Step 6. Wrap in cellophane, leave in the refrigerator for about an hour.

Due to the presence in the recipe butter pasties will turn out to be very tender, crispy and, of course, with the desired bubbles.

Puff pastry recipe for pasties

If you are looking for a recipe for a quick and tasty pastry for pasties, this cooking option is perfect. This method is designed specifically for those who are not in the mood to knead the flour lump for a long time. Meanwhile, pasties are no less tasty and crispy. You will need the following products:

• flour - 400 g;
• water - 150 ml;
• egg - 1 pc.;
• vegetable oil - a third of a glass.

Break the egg into a glass and add water there so that it is full. Then add salt, mix well with a fork. The resulting liquid must be poured into a container with sifted flour. Stir to make "flakes", and then add oil there. Mix the mixture well with a spoon. Send "flakes" to a general coma (they do not need to be kneaded), cover the dough with cellophane, put in the refrigerator for 40 minutes. In the meantime, you can start preparing the filling.

How to sculpt pasties?

Above, we considered several recipes for a delicious dough for pasties. But it is not enough for inexperienced housewives to prepare it, then the question may suddenly arise: "How to sculpt them?" The classic form of this type of baking is the crescent. To begin with, the kneaded dough is divided into several small parts. Each rolls into a ball, and then rolls out with a rolling pin until a not very thin, but not thick layer is formed. Like dumplings, maybe a little thinner. The filling is laid out on one side of it, the other is covered. The result is a semicircle. The edges of the pasties are pinched with your fingers or pressed down with the teeth of a fork (as in the photo above), after which the products are sent to the pan. It is necessary to fry over medium or low heat until tender, but so that the dough does not burn. In this case, the volume of oil should be about half a centimeter. By the way, it changes for each batch of pasties. In general, as you can see, there is nothing complicated in this process.

Filling for pasties: meat, cheese, cabbage

Traditionally, pasties are prepared with meat filling. To do this, you can use minced chicken or beef - as you like. But it is still recommended to take a mixture of pork and beef for this baking. To it add finely chopped onion (more), salt, seasonings and spices - to taste. You can also diversify the minced meat with fresh finely chopped herbs. Some housewives advise adding a little kefir to the meat.

Also, with a delicious dough for pasties, the recipes from the photos of which were discussed above, you can combine cheese and cabbage. It is a great substitute for meat. Especially cheese. Moreover, you don't need to bother with it. You will need hard cheese, which must be grated - and that's it, the filling is ready. If desired, you can add greens to it. There will also be no special problems with cabbage, although it takes a little longer to cook it than cheese. It is necessary to finely chop it together with the onion, salt, pepper and lightly fry in a pan. Boil eggs, cut into small cubes and add to cabbage and onions. Then you can fill the previously prepared dough with the resulting mixture.

If something remains incomprehensible from the recipes written above, it is recommended to watch a video, which describes in detail the process of making crispy pastry for pasties.

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 chebureks

The calorie content of the dough for pasties is about 250-300 kcal per 100 grams. The least high-calorie products 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. Juice 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 prepared 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 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 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 chebureks.

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 and fluffier baked goods. You can 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 chebureks

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 knead 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

In fact, pasties are just semicircular pies made of unleavened dough. Its recipe can be infinitely diversified by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.

Flour, plain water, a little bit of additives, filling - that's all you need for crispy pasties. To prepare the dough, add flour to boiling water and stir instantly.

You will need:

• 600 grams of wheat flour;
• 300 ml of water;
• chicken eggs - 1 piece;
• refined oil - 35 ml;
• table salt - 8 grams.

Cooking time: 45 min.

How to make delicious crispy pastry for pasties:

Step 1. Pour 300 ml of water into a saucepan, add a teaspoon of salt, pour in refined oil. Wait for the liquid to boil, and immediately turn off the stove.

Step 2. Pour 120 g of flour into hot water, stir thoroughly so that there are no lumps.

Step 3. Cool the dough. And when the mass becomes warm, add the egg, beat.

Step 4. Pour the rest of the flour into the mixture in small portions. Knead with your hands until the dough is plastic.

Step 5. Cover the lump with a damp cloth or cling film. After 30 minutes, you can start sculpting pasties.

Crispy dough with vodka for chebureks

One ingredient in this recipe may confuse you - vodka. But do not worry, vodka is used as a baking powder, and in ready-made pasties it will not be felt at all.

Required set of products:

• 650 g bakery flour;
• 350 ml of plain water;
• a tablespoon of vodka;
• chicken eggs - 1 piece;
• refined oil - 40 grams;
• salt - half a teaspoon;
• granulated sugar - 5 grams.

To knead the dough, you need: 45 min.

1. Pour water into a saucepan, add oil, salt and boil;
2. Immediately boil 160 g of flour in hot liquid, stir the lumps thoroughly, let cool;
3. Tip: in order to achieve the ideal consistency, it is very important to thoroughly stir the flour brewed in boiling water;
4. In another bowl, mix well the remaining flour with egg, salt, sugar, vodka;
5. Combine the contents of two containers and knead to a tight dough. Then wrap it in a bag or plastic wrap. Enough 30 minutes for the dough to "rest".

Dough for chebureks with bubbles on mineral water

To make the dough "bubbly", add a little vegetable oil to the liquid mass.

For cooking you will need:

• 250 ml of table mineral water (with gases);
• 300 g wheat flour;
• 20 ml of vegetable oil;
• sugar + salt - half a teaspoon each.

The whole process will take: about 40 minutes.

Preparation:

1. Cool the mineral water in advance;
2. Put salt, sugar in a deep bowl, pour in mineral water, stir until they are completely dissolved;
3. In a bowl of mineral water, start gradually adding the sifted flour. In the process, stir with a whisk to make the mass homogeneous;
4. When the consistency of the dough is similar to that of a pancake, add vegetable oil. It will give the fried pasties blistering;
5. Add the rest of the flour and knead with your hands until the dough is smooth. It must "rest", so wrap it in plastic and leave for 40 minutes.

Delicious crispy dough on kefir for chebureks

Kefir added at the right time will make the unleavened dough more tender. And the taste and color of such pies will be more interesting.

Ingredients:

• flour - 0.6 kg;
• kefir (fat content 3.2%) - 250 ml;
• chicken eggs - 1 pc;
• salt - 10 g.

Cooking time: 45 min.

Preparation:

1. In a wide bowl, beat an egg with salt, add kefir. Stir with a whisk;
2. Sift the flour, then add small portions to the kefir mixture;
3. Put the resulting mass on the work surface, knead until the lump of dough becomes smooth;
4. Cover with a clean, slightly damp towel. After 40 minutes, you can start sculpting.

Milk dough recipe for delicious pasties

Everything is elementary, you don't even need to be smart. It's just ordinary unleavened dough, in which the water was replaced with milk, this does not affect the taste in any way, but the pie turns out to be tender and ruddy.

Required set of products:

• flour (highest grade) - 0.5 kg;
• egg (first category) - 1 piece;
• milk (fresh) - 300 ml;
• salt (table salt) - 10 g;
• soda (baking soda) - on the tip of a knife.

Preparation will take: 40 minutes.

How to do:

Step 1. Combine sifted flour with baking soda.

Step 2. Break the egg into a bowl, salt and stir.

Step 3. Combine the egg mixture with milk, beat with an ordinary whisk.

Step 3 With constant stirring, add flour to the milk mixture.

Step 4. Roll the dough into a ball, wrinkle it with your hands until it becomes smooth and plastic.

Step 5. Wrap with a damp cloth. The dough should rest for at least half an hour before sculpting.

Classic version

There is no doubt that pasties are delicious. But the most important thing for the hostess is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.

For the classic test, you need the following foods:

• 0.8 kg of sifted flour ("premium" grade);
• hot water (almost boiling water) - 200 ml;
• cold water (almost ice cold) - 200 ml;
• refined vegetable oil - 60 ml;
• table salt - 8 grams.

Time required for cooking: 40 minutes.

How to do:

Step 1. First, divide the flour and table salt into two equal parts. Divide into separate but deep enough bowls.

Step 2. Prepare the brewed version of the dough: pour boiling water into the first bowl of flour, knead quickly so that the mass is free of lumps.

Step 3. Prepare unleavened dough: pour in the second bowl of flour cold water, knead as usual.

Step 4. Combine both versions of the test, pour in 60 ml of refined oil, mix well. You will end up with a uniform, elastic ball that does not stick to your hands.

Step 5. Formed from a dough ball, wrap with a damp cloth, you can also use cling film. Put it on the refrigerator shelf for half an hour.

Step 6. Put the cooled and sufficiently "rested" dough on the work table, form bundles from it, cut them into equal pieces. The size of the rolled flatbread depends on the personal preference of the chef. Many people love large pies, but there are those who like small pasties, literally for one bite.

How to cook pasties correctly

To make the pasties tasty and juicy, you will need:

• flour (grade "superior") - 0.5 kg;
• purified water - 200 ml;
• refined oil (olive) - 5 g;
• table salt - a pinch;
• lamb + pork - minced meat 150 g each;
• peeled onions - 150 g;
• meat broth - 50 ml;
• cilantro - 1 bunch;
• parsley - 1 handful;
• refined oil - for frying.

Cooking time - 1.5 hours. Caloric content 100 g - 435 kcal.

How to cook:

If you wish, you can prepare any filling. You can make pasties, for example, with one beef, you can make cold cuts, and you can also prepare an option for those who do not eat meat. Any fillings are possible, both traditional from cottage cheese and herbs, and the most unexpected from pollock.

Here are some of the most popular options:

• chopped greens mixed with salt and beaten egg;
• cabbage (for this you need to chop it, chop the onion, grate the carrot, stew everything in a pan and add a little spices);
• pollock fillet, minced together with onions, seasoned with spices with the addition of butter;
• cottage cheese seasoned with salt, pepper and chopped herbs;
• beef forgiven through a meat grinder and mixed with chopped peeled tomatoes, chopped cilantro;
• mixed minced pork and beef, seasoned with onions, which must be chopped and then mash with spices and salt, add herbs, a little garlic and water.

Little tricks:

• the meat filling will become more juicy and softer if you add a little water to it;
• add a little vodka to the dough so that the cheburek crunches;
• spread the filling on half of the cake, then fold the cake in half and connect the edges, squeezing air out of the pasties;
• for greater strength, the edges of the cheburek must be greased with protein;
• in cheburek, the edge of the product is pressed down with a special device, and at home you can use a regular fork;
• so that the pie does not burn during frying, remove excess flour from it.

Chebureks are made from unleavened dough. Unlike yeast dough, there is absolutely no fuss with it. He does not have to devote the whole day, it is enough to take flour, cold water, milk or kefir, butter, salt and a little vodka, combine everything - and you're done!

Another detailed recipe for making dough for pasties is in the next video.

- Hey, friend, why do you have one onion in your pasties?
- Uh, you offend, brother, not one bow - a lot of bow!

Anecdote from the times of perestroika

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

All of you, of course, know that for juicy aromatic pasties, a lot of onions are put in the filling. And this is not an anecdote - onions, releasing juice when frying, makes the filling divine! But not everyone guesses with the test. After all, it should be at the same time thin, soft, with a slight crunch, and not rubber.

Dough for chebureks is the subject of culinary controversy. Someone prefers the classic recipe, while someone prepares a dough for pasties on kefir, mineral water, beer or even vodka. The pasties dough contains simple ingredients. Here are just the secrets of making the correct dough from them, it is still worth considering. Many housewives do not add eggs to the dough so that the pasties do not turn out to be brittle, while others knead the pasties dough in hot water so that it turns out to be tender and elastic.

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

The most common dough recipe for pasties

Ingredients:
3-3.5 stacks flour,
1 tbsp. warm water
½ tsp salt,
3-4 tbsp. l. vegetable oil.

Preparation:
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 dough on the table, please, but if you have a deep container for this case, use it. Take flour for cooking of the highest quality and sift it first. Pour flour in a heap, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up flour from the edges, knead the dough. If it turns out to be cool and can be rolled into a tight ball, there is enough flour and no more need to add. Wrap the dough with cling film and leave it alone for 30-40 minutes, and then start cooking pasties.

Dough for pasties with bubbles

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

Preparation:
Pour all the ingredients into a deep container (bowl or saucepan) and stir until a tight homogeneous mass is obtained, until the dough no longer sticks to your hands. Form a ball out of the dough, wrap it with cling film or put in a plastic bag and send it to the refrigerator for half an hour. Then proceed with further actions.

Dough for pasties with milk

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

Preparation:
Pour milk into a saucepan, heat, but do not boil, add salt, stir to dissolve. Sift flour into a bowl or directly on the table with a slide, make a small depression, pour milk and vodka into it. Knead the dough. Wrap it in cling film and refrigerate for an hour. In the meantime, you can start preparing the filling.

Dough for chebureks on kefir

Ingredients:
2.5 stack. flour,
1 tsp salt,
1 stack. kefir,
1 egg.

Preparation:
In a deep bowl, beat the egg with a whisk or fork. Then pour in kefir and stir. Then gradually add the pre-sifted flour in small portions. Mix everything well and, after putting the dough on the table, continue to knead it until the desired consistency. Form the resulting dough into a ball, wrap with foil or put in a plastic bag and leave to rest right on the table for 40 minutes.

Quick dough for pasties on mineral water

Ingredients:
4 stacks flour,
1 egg,
1 tbsp. l. mineral water,
1 tsp Sahara.
a pinch of salt.

Preparation:
I would like to remind you once again that you can decrease or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg with salt and sugar well, add mineral water and make flour. Sift flour on the table with a slide, make a depression and pour in the resulting mass of eggs, salt, sugar and mineral water. Knead the dough carefully, picking up the flour from the sides. The dough should be dense, homogeneous and, most importantly, not sticky. Wrap it in plastic wrap and leave it in a warm place for an hour. After an hour, knead the dough, roll it out and start cooking. Cakes from such a dough should be made thinner than on dumplings or dumplings.

Dough for pasties on beer

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

Preparation:
Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, stir. 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 rolls freely 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. The finished (already fried dough), thanks to the presence of beer in it, will turn out delicious and crispy.

Dough for chebureks on vodka

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

Preparation:
The presence of vodka in the dough will be completely invisible. But the addition of this ingredient will allow 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 tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, stir, pour into a deeper and larger container and cool the mass. Then drive an egg into it, pour in the vodka and add the rest of the flour. Take your time, add flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then put it in the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

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

Preparation:
Pour water into a small saucepan and place on the stove, add salt, vegetable oil and bring to a boil. Add half a glass of flour directly to the water. Stir well to avoid lumps and set aside to cool to room temperature. Then beat in an egg, mix well and take up the remaining flour. Pour it in a slide on the table, make a depression and pour in the custard mass. Knead the dough. It should turn out to be homogeneous and viscous. Leave it alone for literally 30 minutes, and then mix it again and proceed with further actions, that is, cooking pasties.

Puff pastry for chebureks

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

Preparation:
Let the butter melt slightly, then cut into small pieces. Sprinkle them with flour and stir until smooth. Make a funnel in the finished dough and pour cold water into it, add sugar, salt and mix everything gently. The dough should be elastic. Add a little more flour if necessary. Transfer the dough to a deep bowl, cover with a towel soaked in water and refrigerate for 2-3 hours. After the specified time, take out the dough, put it on the table, roll it out, fold it into an envelope, bending the edges to the center, roll it out again and fold it in an envelope. Repeat this procedure with the dough 3-4 times and start cooking pasties. If there is too much dough, divide it into two parts and wrap one of them in plastic wrap and put it in the freezer until the next opportunity.

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina