Chebureks are always delicious! It is not necessary to risk your health and buy them in a tent around the corner. You can cook at home no worse. Chebureks will turn out delicious, with crispy dough and stunningly juicy toppings, if everything is done exactly according to the recipe.
Juicy pasties - general principles of cooking
The easiest recipe for dough made from flour and water. But such products are rubber and not very tasty. It’s much more interesting to cook crispy, bubbled, airy pasties. To do this, add butter, eggs, vodka, beer and other interesting ingredients to the dough. Especially successful recipes with custard technology. In any case, the prepared dough should be allowed to lie down so that it becomes elastic, less contracted during rolling.
Classic filling:
• bow;
• meat;
• spices.
If the meat is not fatty enough, add lard. For juiciness, pour some water or milk. The good taste of pasties gives the addition of garlic, herbs. Spices for minced meat can be used any, but oriental seasonings fit particularly well into the filling.
Modeling pasties in the form of semicircular pies. It is important not to impose a thick layer of filling so that the mince has time to cook with the dough. Chebureks are always fried in oil. Fat is not necessary to regret, pasties should be free to swim. If the products touch the bottom of the vessel, tan marks will form on them.
Juicy pasties from simple unleavened dough
The simplest recipe for pasties. It is such products that you can buy in tents on the market. Ordinary dough on water with vegetable oil, nothing complicated, but it turns out delicious and satisfying.
Ingredients
• 600 g of flour;
• 300 ml of water;
• 1 tsp salt (without tubercle);
• 80 ml of oil;
• a pinch of sugar.
For filling:
• 350 g of minced meat;
• 150 g of onion;
• 30 g of ice water or milk;
• herbs, spices.
Cooking
1. Dilute in water salt with butter and sugar. Add the flour, knead the cool dough. We shift the lump into a package, forget about it for thirty minutes.
2. Chop the minced onion finely or twist it, mix it with chopped herbs, add water, spices, season the filling with herbs and mix thoroughly.
3. We take out the dough, divide it into 7-8 parts. But you can make the pasties smaller or larger. Roll out a thin but not transparent cake from each piece.
4. Spread a thin layer of the filling in half. We cover with the free part, pinch the edges of the cheburek.
5. Fry in warmed oil in a skillet until rosy color. There is no need to make too big a fire so that the filling has time to cook inside.
Juicy pasties from hot water dough
The recipe for a very interesting test for juicy pasties. The recipe is not custard, but the water used is hot. Be sure to have two types of meat.
Ingredients
• 250 g of water;
• 700 g flour;
• 1 tablespoon rast. and drain. oils;
• 1 egg;
• salt.
For juicy minced meat:
• 1 onion head;
• 250 g of meat:
• 50 g of drain oil .;
• 4 sprigs of parsley;
• 4 branches of dill;
• spices.
Cooking
1. You need to start cooking pasties with minced meat. Twist the meat with the onion. Add chopped greens to the mass. Add salt and pepper to the filling, add cumin and, if desired, garlic. Cover, put in the refrigerator for an hour.
2. Pour hot water into a bowl, put butter and vegetable oil, stir and salt. Leave for ten minutes.
3. The egg should be beaten with a fork, pour into water with oil, mix.
4. Enter the flour, make a cool dough. Knead to elasticity. Then we put it in a bag, leave it for half an hour.
5. Divide the dough into pieces, roll thin cakes. The size of a saucer or plain flat plate.
6. Smudge the minced meat layer by one half, leaving the edges intact.
7. Put a few small pieces of butter on top of the minced meat. We pinch the edges of pasties. We pay special attention to this moment, we need to make a strong seam, otherwise the juices of meat will flow out from the inside, the drops will “shoot”.
8. We fry pasties in hot oil on both sides. We take out juicy products on paper towels that absorb excess oil.
Juicy custard pasties
The recipe for a terrific, very tender dough for juicy pasties. Thanks to the custard technology, the products are crispy, do not stretch, while being dense and preserve the juiciness of the filling. You can use any mincemeat, preferably from fatty meat. Ideally, this is lamb or its mixture with pork.
Ingredients
• 3 tbsp. l oils;
• 3 tbsp. flour;
• 1.5 tbsp. boiling water;
• 1 tsp Sahara;
• salt.
For filling:
• 250 g of minced meat;
• 250 g of onion;
• 50 ml of water;
• garlic, seasonings, herbs.
Cooking
1. Put the flour in a sieve, sift it on the table. In a bunch we make a deepening, we throw salt and sugar, pour in vegetable oil.
2. We measure cool boiling water, pour it into the hole. We start stirring with a spoon in a circle. Once it is difficult to do and the mass has cooled slightly, knead the dough with your hands. Mnem until the piece ceases to absorb flour. We remove to lay down.
3. For juicy toppings of meat and onions you need to take in equal amounts. All this is twisted. Together with them, you can immediately chop the garlic. If the onion is not juicy enough, then pour a little ice water into the minced meat. Put spices, salt, stir. Greens can be added fresh or dry.
4. We get out the dough, which should have already been laid. Divide into pieces, roll out, lay out the filling and sculpt the classic pasties in the form of semicircular pies.
5. Fry the pasties in a skillet in oil. Serve immediately while they are hot.
Juicy pastry pastry with vodka
Another recipe for custard dough, but with vodka. For these pasties, the filling is prepared from beef with kefir. It turns out unusually juicy and tender. Instead of vodka, you can take moonshine or cognac, they also turn out fine.
Ingredients
• 4.5 cups flour;
• 1.5 tbsp. water;
• 2 tablespoons of vodka;
• one egg;
• 2 tablespoons of oil;
• salt.
Filling:
• 700 g of beef;
• 160 ml of kefir;
• 2 onion heads.
You can also use any spices, garlic, fresh herbs for the filling.
Cooking
1. Pour water into a saucepan or immediately into a mixing bowl, if it is metal. We put on the stove, let it boil, throw the salt and pour the oil.
2. In boiling water add an incomplete glass of flour, about ¾, brew. Stir and remove from heat.
3. Cool the brewed mixture to a warm state, add the egg with vodka, pour flour and knead thoroughly. Allow the test to cool completely and lie down for half an hour.
4. Chop the onion very finely, mix with the twisted beef. In kefir we dissolve salt and any seasonings, add to meat. Stuffing the minced meat, it must completely absorb the sour-milk mixture.
5. We get the settled dough, divide it into 8-10 parts.
6. Roll the pieces into flat cakes, spread the juicy ground beef, sculpt the crescents.
7. We fry like ordinary pasties. Under the influence of hot oil from vodka small pimples will appear, making the dough special.
Juicy pasties with fried onions
A variant of amazing filling for juicy pasties. It is especially suitable if the meat is small or dry, not fatty enough. For this filling, you can even use minced chicken. Prepare the dough according to any of the recipes above. It is better to take butter.
Ingredients
• 300 g of meat;
• 300 g of onion;
• 80 g of oil;
• 2 cloves of garlic;
• zira, salt, pepper;
• a little parsley.
Cooking
1. Cut the onion into cubes, no need to grind.
2. Put the oil in a frying pan, start to melt.
3. Add the bows and passer. But do not fry. Tomim over medium heat, so that the vegetable becomes transparent, saturated with oil.
4. Remove the pan, cool the filling.
5. Add minced meat to the onion, season with spices and herbs. Stir.
6. We take out the dough, form the pasties in the usual way, fry until cooked.
Juicy pasties on beer
The recipe for perfect dough and pork toppings for juicy and flavorful pasties. You can take any beer, but it should not be exhausted. The drink is used not only for dough, but also for the filling, which makes the stuffing very fragrant and juicy.
Ingredients
• 250 g of beer;
• salt (0.5 tsp);
• egg;
• 400 g flour.
Filling:
• 350 g of meat;
• 50 ml of beer;
• onion head;
• spices.
Cooking
1. Flour should be sifted in a bowl, add half a teaspoon of salt, stir.
2. Separately, mix beer with egg, add to flour, knead ordinary cool dough, pack it in a bag, let it lie down for twenty minutes.
3. Twist the meat, add beer to it, mix until completely absorbed.
4. We also chop the onion, add it to the beer meat, pour seasonings, season the filling with spices to your taste, but you do not need to add a lot. Beer will give its unusual aroma.
5. It's time to get a beer dough, divide into pieces. Dip in flour, roll flat cakes. We spread the minced meat, we form the chebureks of the classical form.
6. We fry products with juicy filling in oil until the dough is rosy and minced meat is ready.
Juicy chebureks - useful tips and tricks
• Meat does not like prolonged contact with garlic. Therefore, if you plan to sculpt pasties later, squeeze a clove into the stuffing before the process itself. You can also add greens at the very end so that it does not waste aroma and taste during long-term storage.
• Can't sculpt chebureks? You can use special molds. With them you can cook neat, equal in size and beautiful crescents.
• To prevent the edges of pasties from sticking out, you can walk on them with the cloves of a fork. In addition, this technique decorates products, makes it more interesting in appearance.
• Who said chebureks should be large? Try making miniature dumplings. They are more convenient to eat, sculpt, fry and turn, the more they look very cute.
