Homemade pasties with meat recipe. How to cook chebureks with meat and crispy dough at home. Homemade pasties with meat in mineral water are the most successful recipe

Incredibly tasty and satisfying pasties cooked with meat - choose the best recipe!

Chebureks are essentially meat pies. The recipe for delicious pasties with meat is simple. They are prepared from unleavened, non-yeast dough with meat filling. Nowadays they are made mainly with minced meat, but originally they were prepared with minced meat. This is a traditional dish of some Turkic and Mongolian peoples. But we have been using them for so long that we perceive them as part of our cuisine. This recipe for pasties with meat is easy to prepare at home.

• water – 230 ml;
• salt – ¾ tsp;
• sugar - a pinch;
• vegetable oil – 4 tbsp;
• vodka – 1 tsp;
• wheat flour - 3 cups (470 g).

• pork or minced meat – 500 g;
• onions – 100 g;
• salt – 1 tsp;
• water – ¾ cup;
• parsley - 1 bunch.

Combine and mix all ingredients except flour.

Did you know? Vodka is added to the dough to make it more fluffy. During baking, the alcohol evaporates and the dough is saturated with air. Vodka also improves the taste of the dough, it becomes crispier. Don't be afraid to add vodka to the dough if you are making pasties for children. This is a tiny dose, and all the alcohol will completely evaporate during frying.

Gradually add to flour and mix. At first, you can use a whisk; it breaks up lumps well. Then use a spoon.

When you see that the dough has become thick enough, sprinkle flour on your work surface and continue kneading with your hands. The longer you knead the dough, the more elastic and pliable it will become.

Wrap the dough in cling film or a bag and set aside.

If you do not have minced meat, but whole meat, pass it through a meat grinder. Also mince the onion or finely chop it.

Chop the parsley.

Add salt and water, mix the minced meat with your hands.

You can add spices if desired.

Divide the dough into small pieces. Roll out each piece to about 2-3 mm thick. Try to roll out carefully and evenly. If the dough has too thin areas, they may break through during frying.

Now place the filling on one side of the dough. Don't overdo it, leave room so you can pinch the cheburek.

Fold the filled dough in half and pinch the edges.

Press the areas where there is no minced meat with your fingers or a fork so that there is no air left there.

Pour vegetable oil into the frying pan. There should be enough of it so that the cheburek is half hidden. You can even make it completely immersed in oil.

Fry over medium heat until golden brown.

Carefully remove the finished pasties from the frying pan and place on a plate.

This dish is served hot. Now you know how to make pasties with meat.

Recipe 2, homemade: pasties are delicious with meat

There are many assumptions about where chebureki with meat were first made. According to one of the most common versions, their homeland is considered to be East Asia, where the word “cheburek” comes from, meaning “raw pie”. This interesting name is explained by the fast frying process, because any other dough product with meat filling would remain raw inside in such a short time. However, thanks to their unique shape, the chebureks are perfectly fried, and at the same time they turn out tasty and juicy.

Initially, such pies were prepared with chopped lamb, but nowadays pork, beef or mixed minced meat is most often used as a filling. If you wish, you can make pasties with chicken or just with vegetables - the filling here is variable and depends only on your preferences. As for the dough, its original composition included only water, oil and flour. This recipe is still available, but it is not prepared very often. Options with the addition of eggs, mineral water, milk and even vodka are considered more common. We recommend trying pasties made with kefir - this dough remains tender and tasty even after the pies have cooled. So, we stock up on the necessary products and prepare pasties according to the recipe with step-by-step photos.

For the test:

• kefir - 250 ml;
• egg - 1 pc.;
• fine salt - ½ teaspoon;
• flour - about 400 g (how much the dough will take).

For filling:

• any minced meat - 500 g;
• onions - 2 medium heads;
• drinking water - 5-6 tbsp. spoon;
• salt, pepper - to taste.

For frying pasties:

• vegetable oil (refined) - about 300 ml.

Sift 200 g of flour into a spacious bowl through a fine sieve, add fine salt and beat in the egg. Grind the mixture with a fork, combining the ingredients.

Next, pour in the entire portion of kefir at once. Mix the flour mixture.

Gradually add flour to the adhesive mixture. When the mixture becomes difficult to mix with a spoon, place the contents of the bowl on a floured table surface and begin kneading by hand. The dough for chebureks should be plastic, not very tough. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.

Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, while in the meantime we prepare the filling. Chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or meat grinder.

Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.

To make the filling of chebureks the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of the minced meat - it should turn out a little wet.

Divide the soft dough into two equal parts, pull one of them into a rope and use a sharp knife to divide it into 5 approximately equal pieces.

On a floured surface, roll out each piece one by one into a thin circle. Stepping back about 2 cm from the edge of the dough, place 1.5-2 tablespoons of minced meat on one side of the flatbread.

Cover the filling with the other side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they are well connected and juice does not leak out of the pasties during frying. If desired, for decoration, we cut off the “border” of the formed cheburek with a curly knife. In the same way we form semi-finished products from the remaining dough.

How to fry pasties in a frying pan? To fry chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil about 1 cm and heat it well. Chebureks should “float” freely in the oil - in this case they will turn out the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).

As soon as the bottom becomes golden brown, carefully pry up the cheburek with a spatula and turn it over to the other side. Again we wait for the golden crust to appear. Place the finished products on paper napkins to remove any remaining oil.

Remove the hot pasties from the frying pan and immediately serve them to the table. Enjoy the crispy dough and juicy filling.

Chebureks with meat at home are ready!

Recipe 3: homemade delicious meat chebureks

We suggest making chebureks - crispy fried flatbreads with a juicy meat filling. A traditional dish of the peoples of the Caucasus, no doubt, you will like it too.

In the homeland, minced meat for chebureks is prepared from fatty lamb with a lot of onion, which is why the filling turns out so juicy. However, pork, beef or poultry can be used as the meat base. Pasties with cheese filling are no less tasty. Fry the pasties in a frying pan in a large amount of vegetable oil.

Chebureks are especially tasty when hot, but even after cooling they remain a very attractive delicacy. Learning how to make these pies with your own hands based on Caucasian cuisine is not at all difficult. I suggest using my reliable and time-tested recipe. Try it and see for yourself.

For the test:

• flour – 800 g
• water – 400 ml
• salt – 1 tsp.
• sugar – 1 tbsp.
• vegetable oil – 120 ml

For minced meat:

• beef – 700 g
• onions – 5 pieces
• parsley – 1 bunch
• water – 100 ml
• salt – 1 tsp.
• black pepper, ground – 1 tsp.

Pour half the flour into a bowl, add sugar and salt, stir.

Pour in water and stir well. At first the dough will be liquid.

The dough is also very fluffy due to brewing it with hot oil. Heat the oil until very hot, pour into the dough, stirring the mixture quickly.

Add the rest of the flour and knead the dough. It turns out elastic and smooth. Properly prepared dough should not stick to your hands. If necessary, add a little flour.

Roll the dough into a ball, wrap in film and set aside to rest for 30 minutes. If you did everything correctly, the final result will please you, as the dough will turn out smooth and crispy.

Now let's start preparing the minced meat. First you need to grind the greens with onions. Add more onions and don’t skimp. Thanks to the onion, which soaks the meat fibers, the minced meat turns out so juicy.

Add ½ cup of water.

Combine onion pulp with minced meat, salt and pepper.

Knead the dough again and divide into pieces the size of a chicken egg.

Roll out a portion of dough thinly.

Place minced meat on one half of the dough.

Cover the pie with the other half of the dough. Connect the edges, form a cheburek either using a plate or using a knife to cut the dough.

Fry in well-heated vegetable oil until golden brown, 1.5 minutes on each side. The fire should be medium.

Place the finished pasties on a dish and serve. The seductive aroma wafting from the kitchen, the tempting color of the golden crust has long attracted household members and they are probably waiting for dinner. You can safely treat your guests to this meaty treat in dough!

Recipe 4: pasties with homemade minced meat (with photo)

The taste of chebureks largely depends on the dough. How good it is, the better the products will be. In this recipe we will use a minimal amount of ingredients.

• Flour – 600 gr.;
• Water – 300 ml;
• Salt – 1 teaspoon + to taste in minced meat;
• Minced meat – 500 gr.;
• Onions – 2 pcs.;
• Vegetable oil - for frying.

Sift the flour into a deep cup. Many people neglect this process, but I believe that this is not necessary. It needs to be sifted more than once.

Dissolve 1 teaspoon of salt in water. Make a hole in the flour and gradually pour in the aqueous solution. Stir the dough. It should be elastic so that it rolls out well.

Cover it with cling film to prevent it from drying out and let it rest a little.

Let's start with minced meat. Since we have it ready, all we have to do is add spices and onions to it. I took a mixed one: pork and beef.

My bow is medium size. We clean it and cut it into small cubes. Transfer it to a separate cup. Salt and mash with your hands so that it releases juice.

Transfer the minced meat into the onion and stir. Add a little water (without it it will be dry). Salt and pepper to taste.

Cut the dough in half for convenience. For now we put some of it in a bag, and roll the other into a sausage and cut it into pieces about 4 centimeters wide. The size of the products will depend on this. If you want small ones, cut smaller ones.

Roll out each lump into a thin round pancake. The thinner you roll, the more bubbles there will be on the pasties when baking.

Place a tablespoon of minced meat on one half and distribute it evenly. Cover it with the other half and slam it with your palms so that the air comes out. Glue the ends together by hand.

Excess edges can be cut off with a special tool, but not everyone has one. Therefore, you can use a knife or plate.

Place the frying pan on the fire and pour in vegetable oil. You need a lot of it, because the pasties must float in it.

When it is well heated, we lay out our products. Fry on both sides until golden brown.

When you see that the cheburek is inflating strongly, carefully pierce it, but so that the liquid does not leak out. Otherwise you will have to change the oil. This way we'll let off some steam.

Use all the dough and mince this way.

Recipe 5: how to cook delicious pasties with meat

To prepare sixteen chebureks we will need the following ingredients in appropriate portions:

• Pork – 300 grams;
• Beef – 300 grams;
• Onions – 2 pieces;
• Salt – 2 teaspoons;
• Ground black pepper - to taste;
• Water – 250 milliliters.

For the test we will need:

• Flour - 4 heaped glasses;
• Water – 300 milliliters;
• Salt - to taste;
• Vegetable oil.

The first thing we will do is peel and chop the onion. A little advice for those who don’t like to cry while chopping onions: wet the knife in water and you will avoid unpleasant onion juice getting into your eyes.

Next, let's take care of the meat, we'll rinse it lightly in cold water and chop it in a meat grinder, not very finely. As you probably noticed, the ingredients include pork and beef, and this is the option that would be ideal for our very tasty pasties. Because if we use only pork, our chebureks will turn out too fatty, but if we only use beef, then they will be, on the contrary, dry and juicy, but the assorted option is ideal for us.

Now add the chopped onion to the minced meat, add salt and pepper, and mix thoroughly until completely homogeneous.

The filling for the pasties should have approximately the same consistency as in the photo.

For now, set the filling aside, and in the meantime, let's prepare the dough. In a fairly large bowl, sift four cups of flour.

Fill the flour with water.

Next, we need to intensively knead the dough until it becomes sufficiently plastic. After the dough has been kneaded, we need to set it aside for about twenty minutes so that it becomes more sticky, which will help in the process of forming the pasties.

When the dough has stood for a while, let's start preparing the chebureks, tear off a small piece of dough with a diameter of three to four centimeters and roll it out.

We spread a thin layer of minced meat on the flatbread, trying not to touch the edges that we will stick on.

Fold the edges of the dough while forming a cheburek, try to seal the edges well so that when frying the broth does not flow out of the cheburek.

Fry the pasties for about four minutes on each side, until golden brown.

Recipe 6: meat pasties at home

How to make pasties with meat, a step-by-step recipe with photos and all the nuances will help you make juicy, delicious pasties!

for minced meat:

• 600-700 grams fatty pork
• 2 pcs onions 2 medium heads
• 1 bunch parsley
• 0.5-1 glass water or milk or broth
• ground pepper

for Test:

• 1 glass water
• 4 cup flour
• 2 pinch salt
• 1 tsp sugar
• 8 tbsp. sunflower oil + frying oil

Add butter, salt, sugar to the water and mix. Add flour while stirring. Knead the dough well. Cover with towels and let stand.

While the dough is infusing, prepare the minced meat. Cut the meat and onion into pieces and grind in a meat grinder. Add salt, pepper, finely chopped parsley. Mix well. Add water. Mix.

Knead the dough again. Cut off a piece and roll out a fairly thin cake.

We cut circles of dough using a saucer or plate.

Place the meat on half of the dough pan and level it out.

We fasten it by hand first. pressing with fingers.

We go through it a second time with a fork. pressing well, but carefully so as not to cut through the dough.

Let the frying pan with oil heat up. We make a small supply of chebureks.

Start frying over medium heat. Keep until desired degree of brownness on one side

and turn it over to the other side.

Take it out onto a plate.

The longer you hold it in the pan, the more rosy and bubbly the pasties will turn out. Eat warm! Bon appetit!

Recipe 7: how to deliciously cook pasties with meat

One can argue endlessly about the origin of chebureks, but now we are not interested in the birthplace of this delicious dish, but in its simple recipe. Many of us have thought about how to cook pasties with meat. I am also no exception - I tried to find a simple way to prepare this amazingly tasty dough and juicy filling.

• Flour - 1-2 cups;
• Egg - 1 piece;
• Vegetable oil - 2 tbsp. spoons;
• Meat -200 grams;
• Onion - 1 piece;
• Milk;
• Water.

Following the saying: everything ingenious is simple, I decided to try a very simple method. To prepare this dish, I decided to take all the simplest and most affordable products - milk, one egg, vegetable oil, flour and minced meat. The recipe for pasties with meat was really not complicated, the main condition is to cook them with love.

At the very beginning, you should prepare the filling - mix minced meat with finely chopped onion.

Add a little salt and allspice to taste, cold water and mix very well - with your hands!

Tip: for juiciness, you can add parsley, a piece of lard, finely grated zucchini or tomato to the filling.

Mix the minced meat well and leave it in the refrigerator for about 15 minutes while we prepare the delicious dough.

Mix one egg and salt in a small amount of milk.

Mix well and add cold water - approximately the same amount as milk.

Add flour to the resulting milk mixture and mix well so that there are no lumps.

Knead the resulting mass into a soft dough.

The dough should come away easily from your hands, but not be too hard.

The preparation of delicious pasties largely depends on the quality of the oil - use olive or corn.

Now the simplest thing remains - roll out the dough very thin.

Place cold filling on one side of the semicircle and cover with the other side.

Seal the edges and immediately fry in hot oil - do not forget to preheat the pan.

Tip: to make the shape of the pasties the same, you can use a saucer - this is how we cut into the shape and immediately seal the edges of the dough.

After this, all that remains is to give the edges a traditional pattern - use a fork or a special knife to cut the dough.

Hot pasties can be served immediately. Bon appetit!

Recipe 8: the most delicious meat pasties (step by step)

To make the pasties crispy, you need to knead the dough with vodka. Everyone has their own secret to preparing this snack, and this makes it special for every family. The ingredients of the dish are very simple, as is the preparation. According to this recipe, the pastry dough will definitely turn out thin and crispy, like puff pastry.

For the test

• water – 200 ml,
• salt – 1 teaspoon,
• sugar – 0.5 teaspoon,
• vodka – 2 tablespoons,
• flour - 3 cups.

For filling

• chicken thigh – 300 gr.,
• onions – 1 piece,
• water – 50 ml,
• spices to taste,
• vegetable oil for frying – 2/3 cup.

Take the chicken thigh and rinse with warm water.

Remove any remaining feathers on it, if any.

Carefully remove the bone from the thigh. To do this, first make a cut along the entire bone. Next, with a sharp angle, holding the knife towards you, cut the meat from the bone in strips. The bone can be thrown away.

Remove any remaining cartilage from the meat.

Now easily remove the skin from the meat, as it will not be needed.

Peel the onion. Cut it into 4-6 pieces and chop into large cubes.

Mix the onion and meat together.

Pass the meat and onion cubes through a meat grinder or grind them in a blender until smooth and thick.

Then carefully transfer the cooked minced meat into a bowl and season it with spices to taste.

Add cooled boiled water to the minced meat and mix everything thoroughly. The minced meat should be quite liquid.

Take a dough bowl and pour water into it. The water should be boiled and at room temperature.

Pour salt, sugar into it and pour in vodka. Stir the water until they are completely dissolved. Mix the flour into the bowl in several additions. Knead soft and elastic dough. It should freely lag behind your hands.

Dust your work area generously with flour. Tear off a small piece about the size of a tennis ball from the dough.

Take a rolling pin and lightly dust it with flour.

Roll out the torn dough into a thin circle. The thinner it is, the better.

Place 1-2 teaspoons of minced meat in the middle of the prepared dough. Distribute the minced meat over the circle, not reaching the edges by 1-2 cm.

Carefully take one side of the future cheburek and place it on top of the opposite side. A semicircle should form. Next, take a fork and press it with the sharp part of the edge of the cheburek. This way, not only will the edge be sealed, but the food will also look beautiful.

Now heat the vegetable oil in a frying pan. Carefully, so as not to burn yourself, fry each cheburek in turn on both sides until golden brown.

Immediately after frying, place the pasties on parchment paper to absorb excess fat.

Place the pasties beautifully on a plate and garnish with herbs. Also, these fried pies will be very tasty with Tartar sauce. Now you know how to cook pasties.

Recipe 9: juicy and tasty chebureks in Tatar style

Juicy pasties with meat are undoubtedly a very tasty dish! They are prepared on dough without yeast. The filling is minced meat, which is quite obvious from the name of this dish. Chebureks are fried in a large amount of vegetable oil, which gives them a special airiness and makes their taste brighter and richer. However, unfortunately, this method of preparation makes the dish very, very high in calories. Therefore, if you are watching your figure, then do not get carried away with pasties, otherwise the extra pounds will quickly make themselves felt.

In this photo recipe we will not just tell you how to prepare this dish, we will reveal some tricks. So, for example, we will add a little vodka to the dough. This will make it bubbly and more tender. There is one more trick... When frying, we will use sugar, which will give the chebureks a very appetizing-looking golden brown crust.

You will learn all the other subtleties in preparing this delicious dish further!

• wheat flour - 4 cups
• water - 1.5 cups
• vodka - 1 tbsp.
• chicken egg - 1 pc.
• vegetable oil - 2 tbsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• minced meat - 500 gr
• onions - 2 pcs

Let's start preparing the dough: pour a glass of flour into a bowl and gradually dilute it with a glass of hot water.

Now we need another bowl. We pour the rest of the flour into it, beat in the eggs, and pour in the vodka. We also send sugar and salt there, as well as a little vegetable oil. Then the flour diluted with water, as well as the rest of the hot water, will go into the bowl. All the previously mentioned components are thoroughly mixed together. The end result should be a lump of dough - soft and elastic.

Wrap the finished dough in film and leave it to rest for 20-30 minutes.

Let's prepare the minced meat for the filling. To it we will add finely chopped onions and onions and a small amount of cold water.

Now you can begin to form the cheburek itself. To do this, divide the dough into small pieces of equal size. The weight of each of them should be around fifty grams. So, we roll each piece into a round cake, then put a couple of tablespoons of filling in the middle of it. Now all that remains is to join the edges of the filling. They must stick together well, otherwise during the frying process all the filling will come out!

Cheburek, or translated into Russian as “raw pie,” is the national dish of several peoples: Crimean Tatars, Mongols, Turks, Azerbaijanis, and Kyrgyz. Everyone knows what it looks like: a flat, fried, crescent-shaped pie with minced meat inside. Unfortunately, the reputation of cheburek was tarnished in Soviet times by station canteens, where a delicious dish was turned into something unappetizing, and often not just harmful, but also dangerous to health. Let's rehabilitate him today and see how to cook chebureki with meat in a frying pan. A step-by-step recipe with photos, even more than one, will show you how to make a crispy pie without losing a drop of meat juice.

Chebureks stuffed with juicy minced meat

Everything about this recipe is successful. You are the dough first. And it should be such that it is thin, but does not tear, does not release a drop of juice out, elastic, but not rubbery, but crispy. As for the minced meat, it simply must be juicy and below I will tell and show you a step-by-step recipe for preparing these two components of a delicious pasty.

Attention! My recipe is for making 6 pieces. If you want to do more, increase the proportions. Also, be guided by the size of your frying pan. In my large-diameter frying pan, exactly 2 pieces fit.

How to make juicy minced meat for pasties

If we proceed from the fact that chebureks are a dish of oriental cuisine, then, of course, traditional minced meat is made from meat such as lamb. But we prepare it, rather, from beef and pork. I'll show you how to make the minced meat filling for chebureks juicy.

What we need for minced meat:

• meat – 300g;
• onion – 300g;
• salt – 1/3 tsp;
• ground black pepper – 1/3 tsp.

Making minced meat for pasties

While we prepare the dough, cover with film and put it in the refrigerator.

How to prepare dough for chebureks with meat

My many times tested dough recipe has never failed. It is very plastic, easy to work with, easy to roll out, and does not tear in the pan. I already told you how to cook it earlier in. But today I’ll repeat it anyway so you don’t have to jump from page to page.

Dough ingredients:

• flour – 350g;
• boiling water – 200ml;
• refined oil – 2 tbsp;
• egg – 1 piece;
• salt - on the tip of the knife.

How to knead the dough for pasties

How to make pasties with meat: step-by-step recipe

So these were the step by step recipes for the filling and dough. Now modeling and frying.

Place the finished pasties on a large plate. No need to place on paper towels. Well-fried chebureks have a ringing, crispy crust that quickly sets from high temperature and does not absorb fat.

I don’t know about you, but it seems that while I was writing this text, I really wanted delicious, crispy and juicy pasties with meat! Why not fry it?

Chebureks from zucchini with minced meat: recipe with photos at home

I suggest making delicious juicy chebureki with chicken and zucchini. To make the minced chicken for chebureks juicy, you can add broth or water to it. But I will add zucchini, since this vegetable is very juicy on its own and will replace the broth for me. A lot of juice will be released, the filling will be tender and soft. You will see all this in the step-by-step recipe.

What we need:

• flour - 500 g;
• water - 200 ml;
• egg - 1 pc.;
• yeast - 15 g;
• sunflower oil - 200 g.

For minced meat:

• zucchini - 100 g;
• chicken breast - 300 g;
• salt - to taste;
• pepper - a pinch.

How to cook chebureki with minced chicken and zucchini

1. Sift wheat flour into a deep bowl. Experienced housewives know about the need for sifting, but I remind young cooks that it is not recommended to skip this step.
   
2. Make a well in the flour, pour in water, 2 tablespoons of sunflower oil, break an egg, add dry instant yeast and a pinch of salt.
   
3. Mix all ingredients and knead soft dough.
   
4. Transfer to a board, cover with a towel or cling film and leave.
   
   
5. Let's start with minced meat and prepare it from chicken breast fillet. Cut the chicken flesh into medium pieces and grind in a meat grinder. We twist the peeled onion together with the pulp.
   
6. Wash the zucchini, if it is young, then you do not need to remove the skin; if the peel is dense, it should be trimmed. Grate the zucchini on a fine grater.
   
7. Combine minced chicken with grated zucchini, salt and pepper to taste. Stir, the zucchini is juicy and there is no need to add water or broth.
   
8. Divide the dough into 4 parts. Knead each piece, sprinkle it with a little flour, and roll into balls. Roll out the ball into a thin sheet, trying not to tear the dough or make holes. If possible, roll out a long strip. Place the filling on the sheet as in the photo.
   
9. Cover with the second half of the sheet. Press the edges.
   
10. We cut off the excess with a knife, giving the workpiece the shape of a cheburek. You can press it with a small plate and cut it into a semicircle.
    
11. Take a fork and press the edges of the workpiece. We try to mold the edges well so that the juice of the filling does not leak out.
    
12. Pour refined sunflower oil into a frying pan. We don’t skimp on the oil; the pasties should be immersed in it. Heat the frying pan and lower the workpieces. Fry over medium heat. Our task is to get beautiful golden pasties and not let them burn. You should get a beautiful, golden brown crust and a juicy filling inside. the meat should not be raw.
    
13. Place the finished pasties on a paper napkin. It will absorb excess fat.
    

The most delicious zucchini pasties with minced chicken are warm. They are very fragrant, the kitchen is filled with an amazing smell, and it is impossible to pass by. We serve them with sour cream, but even without sauce they simply fly off the plate.

Pasties on kefir with meat: step-by-step recipe with photos

For some, preparing pasties may seem like a complicated process. But I’ll tell you how to quickly and deliciously fry dough using kefir. They turn out just as aromatic and satisfying as in cheburechny ones. An important point in preparation is to get a juicy filling inside, the juice from which does not flow out during frying.

Grocery list:

• kefir - 250 ml;
• wheat flour - 450 g;
• salt - to taste;
• egg - 1 pc.;
• meat - 300 g;
• onions - 2 pcs.;
• ground pepper - to taste;
• refined sunflower oil - 200 ml.

How to bake homemade chebureks with meat on kefir

1. Pour the kefir into a comfortable, deep bowl. Break the egg and add a pinch of salt.
   
2. Stir the egg-kefir mixture.
   
3. Add wheat flour. Mix the dough. Add flour in parts so as not to get a dense, tight dough and to catch the moment when the texture is still soft, but no longer sticks to your hands.
   
4. First, mix with a fork and then with your hands. Very gentle and almost does not stick to your hands.
   
5. Knead, trying to achieve smoothness. Then we give him time to rest. Leave in a bowl or on a cutting board and cover with a bowl, napkin or cling film.
   
6. Without wasting any time, let's start with the minced meat. Peel the onion and cut into pieces. Grind the meat and onions through a meat grinder, add salt and pepper to taste. To get a juicy filling, pour 100 ml of broth. If there is no broth, then water will do.
   
7. 15 minutes have passed and you can start testing. We knead it, collecting it into a ball. Divide the ball into 6 parts. Knead each part again. Take one ball and roll it into a thin sheet, about 1.5 millimeters thick.
   
8. We spread the minced meat, estimating the number of pasties that will be obtained. The photo shows that you get 2 pieces from one sheet.
   
9. Cover with the second half of the sheet. All that remains is to mold the edges.
   
10. To ensure that the pasties are approximately the same size, we use a bowl. We apply it with a bowl turned upside down and trace it around the edge with a zigzag knife or a regular one.
    
11. These are such cute blanks.
    
12. Pour sunflower oil into a frying pan, heat and fry until golden brown on one side and the other. Place on a paper napkin to remove excess fat.
    

Fragrant pasties with juicy filling are ready. Please come to the table!

According to one version, Russians learned how to cook chebureks from the Crimean Tatars after the Russian-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Proper pasties and tasty pasties - hot, with crispy edges, with juicy meat that captures the aroma of onions and spices. We associate cooking chebureks with Caucasian or Central Asian cooks and seem to be a difficult task. But making chebureks at home should not scare you. You too can make excellent homemade chebureks. In principle, ordinary meat pies are very similar to pasties; the recipe for this Asian pie differs primarily in the original dough recipe. It’s not difficult to prepare chebureks at home, the main thing is to know good cheburek recipes. We offer you homemade chebureks, a recipe for chebureks with cheese, a recipe for dough for chebureks. And of course, the recipe for pasties with meat, the photo of these ready-made pasties makes even a well-fed person’s mouth water. In general, it has been noticed that in the case of chebureks, a recipe with a photo has magical properties - it makes you think only about chebureks.

Preparing the dough for chebureks is a very important point. If you want to know how to cook chebureks, you must thoroughly understand how to prepare dough for chebureks. So, remember, if you are planning to make pasties, the dough recipe does not contain yeast. Usually the dough for chebureks is kneaded in water, but you can also make the dough for chebureks in milk. There are chebureks made with beer, chebureks made with kefir, and they even make choux pastry for chebureks. The dough for chebureks turns out delicious if you add a little vodka to it. The dough for chebureks with vodka turns out crispier. In principle, for the same purpose they make dough for chebureks with beer, dough for chebureks with kefir. You can save time and make the dough for pasties in a bread machine, you will get delicious pasties from choux pastry. Well, for lovers of gourmet cuisine - chebureks made from puff pastry, also very tasty chebureks. The recipe with puff pastry is reminiscent of a dish close to chebureks - burek, or meat pie.

With this, we finish our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for chebureks is usually meat, and chebureks with meat are the most familiar to us. Minced meat for chebureks can be prepared from any meat, always with onions. A delicious recipe for chebureks with meat, in which dill is also added to the minced meat. However cheburek recipe can also use other fillings, for example, there are chebureks with cheese, chebureks with potatoes and other lean chebureks. The recipe for making them is the same.

Finally, we conclude our article on how to make chebureks with a description of the last operation of preparing chebureks. There are two main ways to fry pasties. The first is deep-fried, i.e. when the hot oil completely covers the cheburek, the second - with a small amount of oil, which fries the chebureks on one side.

So you know how to make pasty dough and how to cook pasties. This recipe will not leave any member of your family indifferent. We hope you will write to us soon on how to make pasties according to your recipe. So we are waiting for your pasties. A cooking recipe with a photo will help other home cooks do everything right.

Good afternoon. Today we are preparing very tasty, satisfying and everyone’s favorite homemade chebureks with meat.

Ingredients:

For the test:

• 1.5 cups water (boiling water)
• 1 egg
• 4.5 cups flour
• 2 tbsp. spoons of vegetable oil
• 0.5 tsp salt

For minced meat:

• 800 g minced meat (50*50 pork-beef)
• a lot of onions for everyone
• 1.5 glasses of water
• salt, pepper, seasonings to taste
• 1 cup sunflower oil for frying

How to cook delicious pasties at home

First, let's prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left.

If you do not brew the flour and knead it in cold water, the dough at the edges will turn out hard. And if you knead this way, the dough turns out tender, bubbles well, and is not hard at the edges.

During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.

How to cook juicy minced meat. Filling for chebureks

To make the minced meat juicy and tasty, mix equal parts beef and pork. Add onion, chopped into small cubes. You can, of course, grind the onions together with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, herbs, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then your pasties will turn out juicy with juice in the middle.

Add water last. For 800 grams of minced meat you will need about 1.5 cups of water.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.

Another important feature in making chebureks. You need more sunflower oil so that they are fried not like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We place the minced meat not in the middle of the rolled out dough, but on one half. Don’t skimp on meat in your chebureks; the more meat, the tastier they are.

Cover the minced meat with the other half and, without pinching the edges, lightly level it, pressing the minced meat with your hands. Then we press down the edges with a fork or just with our fingers, expelling the air from the cheburek.

While you are making the pasties, you can heat up the oil. It needs to be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan; if it boils, then the oil is ready. We lay the chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. In terms of time, they cook for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy pasties. Homemade chebureks cannot be compared with what is sold in stalls.

Chebureks are rightfully considered a universal dish. They are served as a snack with beer or used as a separate dish. Experienced housewives prefer to prepare the delicacy on their own, since store-bought products are not of high quality. Chebureks are firmly rooted in Russia; they have taken pride of place in fast food menus. Some amateur chefs classify the dish as a culinary masterpiece that requires a certain skill. Let's try to determine if this is so.

Secrets of making chebureks

Experts in the field of culinary arts have identified the main “laws” of preparing pasties at home. Let's consider each of them in order.

1. Cooks unanimously insist that cheburek 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, housewives began adding granulated sugar and chicken eggs to the dough, which make the pasties crispy.
2. A distinctive feature of cheburek dough from all others is its structure. The composition is prepared from two to three parts flour and one part water, resulting in a stiff dough.
3. In order for golden bubbles to appear on the cheburek, the pies need to be fried in a large amount of oil. For this reason, the dish can hardly be called dietary; it is not suitable for people watching their figure. If you add vodka to the traditional dough, the cheburek will turn out juicy and crispy.
4. Particular attention is paid to the dishes in which the 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 saucepans and wok pans. Also suitable is the option of using an electric deep fryer, which is equipped with almost every multicooker. Pour a large amount of oil into the bowl; the cheburek should float in it. This move will ensure even cooking on all sides.
6. If we talk about the filling for chebureks, according to traditional technology, cooks added minced beef, lamb, and veal. Today, pork and chicken pulp, from which minced meat is prepared, has gained wide popularity. In some cases, broth was added to the meat, which made the pasties soft.
7. The meat delicacy must be prepared with the addition of a large amount of onions. It must first be passed through a meat grinder so that the vegetable releases its juice. The choice of onions depends on personal preference; yellow, white, red or purple are suitable.
8. As additional ingredients, favorite seasonings and chopped fresh herbs (parsley, dill) are added to the chebureks. If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, and vegetable fillings. In this case, the cheburek is considered “inferior”, because it lacks meat.
9. Chebureks are fried in refined vegetable oil, as free from impurities as possible. A high quality deodorized corn, olive or cotton product will also work. 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 thermal insulation of the cookware. The molded pie must be dipped in oil heated to a temperature of 200 degrees.
11. Ultimately, you should end up with a cheburek with a soft brown or golden crust over the entire surface. The dish must be served only hot, otherwise the crispy crust will lose its peculiarity.

Stage No. 1. Dough for chebureks

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

Dough in boiling water

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

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 vegetable oil.
2. In a separate container, sift the flour and combine it with chopped salt. Start pouring boiled water in a thin stream, stirring to avoid lumps. Knead the dough into a tight ball and leave to cool to room temperature.
3. Next, add flour, forming an elastic and dense dough. To determine the amount of flour at the second stage, you need to start from the initial state of the mass. Focus on these parameters so that the composition turns out 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 and 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, add salt, beat the mixture with a mixer for about 2 minutes at medium speed. Start pouring cold beer in a thin stream, while stirring the mixture with a fork.
2. Sift the flour and start kneading the dough. Turn on the mixer at minimum speed, begin to slowly beat the mixture and at the same time add flour. It is difficult to predict the exact quantity, act according to the situation (how much beer is in the air).
3. Add 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. Ultimately, you should have an elastic, non-sticky mass suitable for modeling.
4. Once all manipulations are complete, roll the dough into a ball, wrap in plastic wrap or place in an airtight container. Let it brew under natural conditions (room temperature) for about 1 hour, longer if possible.

Vodka dough

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

1. Wash the enamel pan, pour oil, vodka and drinking water into it, add salt, and place on the stove. When the first bubbles appear, reduce the power to minimum and simmer for another 3 minutes.
2. Now sift the flour, pour it into the liquid in small portions, and stir at the same time. Make sure that no lumps form, knead them with a fork on the edges of the pan.
3. Leave the dough to cool. When it reaches room temperature, start 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 in film and wait 1.5 hours. During the specified period, remove the plastic once and knead the dough with flour well. Ultimately, you will have a composition suitable for sculpting chebureks.

Stage No. 2. Filling for chebureks

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

1. For the cheburek filling, minced pork and beef mixed in a percentage ratio of 60:40 are ideal. For gourmets, lamb or veal are suitable, you can even use chicken. The main condition for choosing the filling is freshness, the presence of fatty layers (for example, the brisket area).
2. To prepare minced meat, chop a piece of meat into cubes and pass through a meat grinder 1-2 times. Onions are added in a ratio of 1:2 (1 part meat, 2 parts onions). This move will make the chebureki 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 add juiciness to the pasties. When all the ingredients are ready, mix the minced meat with onions, add salt to taste, and add spices (optional). Chop fresh herbs and mix well.

Stage No. 3. Cooking pasties

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

1. Sprinkle the table with flour and start rolling out the dough. Form a layer about 4-6 mm thick, take a deep and wide bowl, cut out circles with it.
2. Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo the quantity. If there is too much meat, the dough will break.
3. Connect the edges of each layer together and pinch with your fingers. Pinch the dough well, otherwise during frying the cheburek will spread and juice will leak out of it.
4. Take a deep frying pan and pour enough oil into it so that the pie drowns. Heat the composition to a temperature of 200 degrees, only after that you can put the pasties inside.
5. Lower the workpieces into the cavity of the dish; they should not come into contact with the bottom too tightly. Otherwise, add more oil. Fry over medium heat until golden brown.
6. Remove the finished dish with a slotted spoon and pat dry on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

1. To prevent the pasties from having a rancid smell and not being too greasy, roll out the dough to the desired width. The optimal figure is considered to be within 0.3-0.5 cm.
2. Pinch the edges well, otherwise the juice from the minced meat will leak out. To form even chebureks, trim the torn edges with a pizza cutter or kitchen scissors.
3. After you have made the pie, carefully inspect it for holes. For better adhesion, moisten the dough with a small amount of filtered water.
4. If using a deep fryer, more oil will be needed because the basket is not completely submerged in the frying pan. Give preference to butter to get tender pasties.
5. To assess the temperature of the oil, before frying the cheburek, throw a small piece of dough into the heated mixture. If he surfaces, send the pies after him.

It’s easy to prepare pasties at home if you strictly follow the recommendations. First, knead the dough according to the chosen recipe, then make minced meat with herbs and spices. Form the pies, heat the oil and start frying.

Video: Crimean pasties