Delicious pasty dough with margarine. The most cheburek chebureks. Choux pastry for pasties: recipe with photo

Chebureks are found in the cuisine of many nations, so it is still unknown where they came from. But we all tried it and most of us even loved it. Housewives prepare them at home for their households. And someone buys them in the nearest cafe or store.

But it’s clear that you don’t want to eat this dish in dubious eateries, and not everyone wants or can cook them. This is because not many people get the result that they are used to. And the filling seems to be somewhat similar, but the dough - alas! Leaves much to be desired.

There are a great many recipes for its preparation. But choosing the one that will really produce chebureks with a crispy and tasty crust is quite difficult.

Therefore, we try to learn time-tested recipes from friends or aunts and grandmothers. After all, they probably fried them more than once.

Not everyone can make chebureki tasty and crispy. Of course, it’s all about the flour product. Not only their appearance, but also their taste depends on it.

Ingredients:

Chicken egg – 1 pc.;
Flour – 3 cups;
Sunflower oil – 1/3 cup;
Water – 3/4 cup;
Salt – 1 teaspoon.

Preparation:

1. Sift flour into a deep container. Add salt and mix lightly.

2. Now we will pour in water. Just not all at once, but in small portions, stirring with a fork. As a result of this, flakes will form, due to which it will look like a layer.

3. We only need the yolk, so break the egg and separate the white. Place the yellow part in a bowl and stir.

4. Pour vegetable oil into the dough and collect everything into one homogeneous lump. Let it rest in the bag for 30 minutes.

The recipe is quite easy, but try others.

Choux pastry

Not only pasties are prepared from custard flour products, but also many other various baked goods. Including pancakes and hash browns. It turns out soft and plastic, which will allow your products to be very tasty.

Ingredients:

Water – 1 glass;
Flour – 500 gr.;
Vegetable oil – 2 tablespoons;
Chicken egg – 1 pc.;
Salt – 0.5 teaspoon.

Preparation:

1. Pour water and vegetable oil into a saucepan. Add salt. Place on the fire and bring to a boil.

2. Meanwhile, while the liquid is heating up, sift the flour through a sieve.

This must be done every time you want to bake something. This is done so that it is saturated with oxygen and becomes more sticky. This will make the dough more flexible.

3. Pour boiling water and oil into the cup with the dry product and mix. It turned out that we had brewed flour. Let the mixture cool a little.

4. Break a chicken egg into the warm mixture. We continue to knead the dough. If it is difficult to do this in a cup, then do it with your hands on the table.

5. Cover it with a lid or an inverted cup and leave to rest for 30 minutes.

During this time, the flour will begin to work better with other ingredients and the result will be what we need.

Everything is ready, you can bake your favorite dish.

The dough is like in cheburechnaya with vodka

Many people wonder: why is there vodka in it? There are many answers to this question. To be honest, alcohol makes the dough loose. Also, bubbles will form on baked goods with meat during frying.

Ingredients:

Vodka – 1 tablespoon;
Water – 200 ml;
Flour – 450 gr.;
Salt – 1 teaspoon;
Vegetable oil – 60 ml;
Chicken egg – 1 pc.

Preparation:

1. Pour liquid products into a deep container: warm water, vegetable oil, vodka.

2. Break the egg there and add salt. Whisk everything thoroughly.

By the way, for those who are afraid to use alcohol in the dough, I will say that during the kneading process the smell disappears. And its quantity is not at all noticeable in such a volume of products. Therefore, you can safely use it.

3. Gradually we begin to sift the flour, while continuing to stir. At a certain stage it becomes very difficult to use a spoon, so we transfer it to the table and knead it with our hands.

4. Cover the soft and elastic mass with cling film and leave to rest for 40 minutes. Then we use it for its intended purpose.

Recipe for delicious dough in boiling water

My mother-in-law makes this recipe. She likes it hot, as the mass is really quite hot. But the result is always pleasing and her pasties are simply delicious.

Ingredients:

Water – 300 ml;

Vegetable oil – 3 tablespoons;

Salt – 2 teaspoons;

Flour – 3 – 4 cups.

Preparation:

1. Everything needs to be done very quickly. Therefore, we boil water and pour it into a container.

2. Quickly pour salt there and pour in vegetable oil, mix.

3. Quickly, while stirring the liquid, add 1 cup of flour first. When mixed, add the second one. All this is done very quickly. then add the third glass and stir with your hands. Just do this carefully as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.

4. Let it lie down, covered with a towel, for 1 hour.

Crispy dough with mineral water

This method turns out to be exactly what we want to achieve for our goodies. When fried, it becomes crispy, with a beautiful crust.

Ingredients:

Mineral water – 1 glass;

Flour – 2 cups;

Salt – 0.5 teaspoon;

Sugar – 0.5 teaspoon;

Vegetable oil – 1 tablespoon.

Preparation:

1. Pour all the bulk ingredients into a kneading cup: salt, sugar and sifted flour. Mix everything lightly.

2. Pour the mineral water into the bowl with the mixture. Since it comes with gases, when it comes into contact with food, strong foam appears. We start stirring and it disappears.

3.Now add vegetable oil and continue kneading with your hands. Try to mix from the inside, as there is still a lot of moisture there, but the top is already dry. This way it will be more uniform.

4. Let it sit for a while while the filling is prepared.

How to quickly prepare dough with kefir?

Products made with kefir always turn out more tender and tasty. It is prepared quite simply, as in previous recipes.

Ingredients:

Kefir – 1 glass;

Flour – 3 cups;

Salt – 1 teaspoon;

Chicken egg – 1 pc.;

Butter – 50 gr.

Preparation:

1. Pour salt into a deep container. Sift the flour into it and mix.

2. Melt the butter and leave to cool.

3. Pour kefir into a cup with bulk products and break the egg. We begin to stir, first with a fork and then with a spoon.

4. Pour some of the oil into a container and leave just a little to grease the table. Stir it and transfer the whole mass to the table. We knead it until we reach a homogeneous mass that does not stick to our hands.

5. Put it in a bag and leave it for 30 - 40 minutes.

Dough with bubbles on water

I prefer this recipe the most. My mother cooks using it all the time. Chebureks really turn out bubbly and crispy.

Ingredients:

Water – 2.5 glasses;

Flour – 8 glasses;

Melted butter - 6 tablespoons;

Salt – 1 teaspoon;

Sugar – 1 teaspoon.

Preparation:

1. In a container, mix the liquid ingredients: warm water and butter.

2. Add salt and sugar to them. Mix thoroughly until the dry part is completely dissolved.

3. Sift the flour into a large container, but it is better to pour one glass, as it may not be needed completely.

4. Make a hole in the middle and pour in the liquid in parts. Let's start kneading the dough. It should be dense, but quite plastic. If necessary, add more flour. Do this until it sticks well to your hands.

5. Wrap it in a bag and put it in the refrigerator for 1 hour.

These are the wonderful recipes I shared with you today. I hope you like them. If you have any questions, ask, I will be happy to answer them.

I offer a simple but interesting recipe for making Proper Chebureks: with bubbles in the dough and with a juicy filling.

1. First, the dough.

In the original, the dough for chebureks contains only flour, water and salt.

The proportion of flour and water is very simple. For 1000 g of sifted flour take 350 ml of water. There is a rather fine line here, because everything depends on the quality of the flour and its gluten. For good flour, this amount of water will be enough. Sometimes you need a little less or more, but not much.

Salt: 0.5 spoon is enough for 1 kg of flour.

Knead the dough in the usual way. Then wrap the dough in cling film and put it in the refrigerator for half an hour.

2. While the dough is maturing, let's prepare the filling.

Take lean beef and fatty pork in a ratio of 80 to 20 or 70 to 30.

And also onions. 100–200 g of it is enough for 1 kg of minced meat.

Pass all this through a meat grinder and knead thoroughly.

Salt and add a fair amount of black pepper. This is not for everyone, but the minced meat of good chebureks is quite spicy.

You can eat greens, but this is also not for everyone.

You can also add good mineral water.

The minced meat should be of such a delicate consistency, quite moist.

3. Now comes the most important thing. How to roll out the dough so that it becomes flaky and bubbles when fried.

It's simple.

Take our dough and roll it into a stick, the diameter of a smoked sausage. Then we pinch off pieces weighing approximately 50–60 g from it with our hands. We form them into balls, which we flatten and roll out with a rolling pin to the size of a coffee saucer. Then we take the edges and wrap them towards the center of the cake in a circle. We will get a piece the size of a manta ray.

Turn it over and roll it out again to the size of a saucer and again fold the edges inward. The operation can be repeated again.

Those. We practically make puff pastry, but without oil, where air appears in layers.

After these operations, we roll out our workpiece as thinly as possible. Literally 1 mm thick.

Don’t be lazy and roll it out thinly, a lot depends on it.

Place minced meat on one side. No need to put a whole bunch of it. It is placed in a thin layer over the entire half of the cake. Naturally, step back about 1 cm from the edges so that you have something to cover. Next, simply cover the minced meat with the second half of the cake and carefully seal the edges with your fingers.

And then we go along the edge with a special figured knife to give a jagged edge, or we make teeth with a fork - the collective farm version.)

4. Pour about 1 liter of oil into a deep frying pan and heat it well. Before the haze appears.

Then carefully shake off the flour from the pasties and place them in the oil. Flour burns very quickly in oil, making the pasties look completely unpresentable and quickly spoiling the oil.

Proper chebureki fry in hot oil very quickly, literally half a minute on each side.

If firmly sealed, they will immediately become covered with a large number of bubbles and will look like in the picture.

Inside is delicious juicy meat with plenty of broth.

Beware of the chebureks bursting when frying and turn them over very carefully. The entire kitchen will be covered in oil. Also avoid contact of the pasties with the bottom of the dish; they should float in the oil.

The recipe for these pasties is a godsend! The dough is kneaded without the help of hands, using a regular fork. Chebureks turn out incredibly tasty, crispy, bubbly and juicy inside! You will need: flour - 3 cups (container...

The recipe for these pasties is a godsend! The dough is kneaded without the help of hands, using a regular fork. Chebureks turn out incredibly tasty, crispy, bubbly and juicy inside!

You will need:

flour - 3 cups (capacity - 250 ml);
cold water - 1 glass;
cream margarine - 125 g;
minced meat - 450 g;
onions - 1-2 pcs.;
salt, ground black pepper - to taste;
spices for minced meat - 0.5 tsp;
dried dill - 0.5 tsp;
vegetable oil - for frying;
ice water (for minced meat) - 100-150 ml.

How to cook:

1. 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.

2. Melt margarine and bring to a boil. Pour hot into the dough and also, using a fork, quickly mix everything.

The result will be a very soft, tender dough. Gather the dough into a ball, wrap it in cling film and place it in the refrigerator for 1.5-2 hours.

3. Divide the dough into 16-18 pieces, roll each of them into a ball (each ball is a future cheburek).

What could be tastier than juicy crispy chebureki on bubbly dough from the popular cheburek? Only homemade snacks prepared by loving, caring hands. To make the treat truly tasty, you need to properly prepare the pasty dough with bubbles.

According to the classic recipe, the dough is prepared in water. Therefore, it turns out to be budgetary and accessible to everyone. In addition to water (1 tbsp.), you need to take: 280 g of flour, 20 ml of any vegetable oil, a teaspoon of salt. The following describes how to prepare dough for pasties using water.

A lukewarm liquid is poured into a deep container. Wheat flour is poured into it in small portions. It is better to sift the latter a couple of times in advance.
Add salt and oil to the bowl.
The ingredients are thoroughly mixed with a spoon or spatula until a viscous homogeneous mass is obtained.
Next, the mixture is laid out on the surface with a thin layer of flour.
The dough needs to be kneaded well with your hands so that it practically stops sticking to your fingers.
When the mass becomes elastic enough, it can be transferred to a bag and refrigerated for half an hour.

All that remains is to wait for the time and start frying the delicious pasties.

Kefir recipe

If you have kefir in the house, then you can make pasties using it. This recipe is also simple and understandable even for novice cooks. It includes the following products: 1 tbsp. low-fat kefir and water, 60 ml odorless sunflower oil, egg, 4 tbsp. premium flour, a pinch of salt and sugar.

Water is poured into the pan, salt, sugar and butter are added there.
The container is placed on the fire and its contents are brought to a boil.
Pour a little less than half a glass of flour into the liquid in minimal portions. The mass is thoroughly stirred and cooled.
When the mixture reaches room temperature, you can beat an egg into it and pour in kefir.
After thoroughly mixing, the remaining flour is added to the dough. It should be very elastic.

The choux pastry for pasties made with kefir is covered with a clean towel and left while the filling is prepared.

Choux pastry for chebureks

Crispy choux pastry for pasties does not include eggs.

It goes with not only meat, but also, for example, potato filling. In addition to 350 ml of water, use: 2 tbsp. odorless oil (vegetable), 650 g high-quality flour, a pinch of salt.

Salted water is brought to a boil. Immediately after the first bubbles appear, oil is poured into it.
A heaping glass of flour is poured into the boiling liquid, the mass is quickly mixed, and the fire is turned off. The future dough should cool to the point where you can touch it with your hand without pain.
Next, you can add the remaining flour and knead into a stiff mass that will not stick to your fingers.
The dough is rolled into a ball, wrapped in film and put in the refrigerator. You can leave it there all night.

If you don’t have that much time, you can start forming the pasties within an hour. In any case, the dish will turn out crispy.

Cooking in mineral water with bubbles

For this test you can use any mineral water. The main thing is that it is highly carbonated. A salty drink will also work. In addition to mineral water (350 ml), the following will be used: 4 tbsp. wheat flour, a pinch of salt and sugar, 3 tbsp. olive oil.

In a large bowl, salt and sugar are poured with mineral water with bubbles. There is no need to pre-release gases from the drink. Crystals of salt and sugar should completely dissolve in water.
The flour is carefully sifted into the same container in small portions. This will make the dough more airy.
When the mass becomes similar in consistency to homemade sour cream, you can pour oil into it.
Next, the remaining flour is added, and the dough is kneaded by hand until maximum elasticity.

After 45 minutes, you can prepare delicious pasties from the resulting mass.

Puff pastry

Chebureks made from puff pastry are especially good with minced chicken. For juiciness, a small amount of fatty kefir is added to the filling. And for the dough we use: 3-4 cups of good wheat flour, 1 tbsp. boiling water and a pinch of salt.

Salt dissolves completely in boiling water.
Next, pour ¼ of the total flour into the mixture.
All that remains is to gradually add the remaining flour to the warm dough, sifting each individual portion.
A very thick dense mass is kneaded, which needs to be left at room temperature for a short time. During this time, the dough will rest and cool completely.

The finished mass rolls out perfectly to a minimum thickness and does not tear. The result is the most delicate crispy pasties. The dough will taste similar to the usual puff pastry.

Egg dough recipe

For this recipe, ingredients are measured using eggshells. To do this, a hole is made at the top of the egg (for example, with a knife), and liquid is released through it into the bowl. The resulting empty container is convenient for measuring the amount of food. For the egg dough you will use: 7-8 shells of clean drinking water and 1 of any vegetable oil (it is better to take olive oil), 4 eggs, flour, as much as the dough will take, 120 ml of vodka, a pinch of salt.

Water is mixed with vegetable oil and salted to taste. The spice grains should be completely dissolved in the liquid.
Break all the eggs into the water and lightly beat the mixture with a fork until smooth.
Next, vegetable oil and vodka are added to the liquid.
All that's left is to work with the flour. It is poured into the future dough in small portions after sifting. There should be enough flour so that the dough is not too sticky, but not too tight.
When the mass thickens enough, it is better to transfer it to the table and continue kneading with your hands.
The resulting cheburek dough is refrigerated for 2.5 hours. It is first wrapped in cling film or a clean towel.

When making chebureks, it is convenient to moisten your fingers with vegetable oil so as not to use additional flour.

Dough with vodka - like in cheburechnaya

Dough for chebureks with vodka comes in various variations. The recipe described below is most often used in large cheburechkas. But every housewife, if desired, can slightly change it, remaking it for herself. For this recipe you need the following products: egg, glass of boiled water, 1 tbsp. alcoholic drink, 2 tbsp. oil (vegetable), 430 g flour, pinch of salt.

Lightly beat the egg with a fork and add salt to taste. A mixer should not be used.
Boiled water, vegetable oil and vodka are added to the salted egg mass.
After thorough mixing, you can begin to gradually add flour into the liquid. It is best to do this in minimal portions.
Knead a plastic, smooth dough with your hands, cover it with a clean towel and leave to rest for 12-15 minutes.

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.