Cooking homemade pasties is tastier than pasties. How to cook pasties with meat in a pan: a step-by-step recipe with a photo

This dish came to us from the Mongolian and Turkic peoples. Traditional chebureks were prepared from unleavened dough with minced meat and various seasonings, including spicy ones. They were fried mainly in lamb fat. Today, this dish means the same pie with meat stuffing made from unleavened dough, but the meat is more often twisted and brought to readiness in vegetable oil. In our time, they have become very popular, just like with us and among many peoples of the Caucasus.

Home-cooked ones are much tastier than products bought in street eateries and are not difficult to prepare. Such delicious pastries are loved by both children and adults. And this alluring aroma, which comes from the places where they are prepared, will not leave anyone indifferent anywhere.

In today's article, we will consider recipes for tasty and crispy dough, our favorite pasties. After all, if you cook them according to the rules, then they turn out with a golden crust and with a stunning aroma. You just need to stock up on the necessary components and follow my recommendations.

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

Crispy dough for pasties on vodka

Ingredients:

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

Cooking method:

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

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

Pour vodka and drink egg. We bring to a homogeneous state.

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

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

The secret of making dough for chebureks as in chebureks

Ingredients:

• Water - 500 ml
• flour - 10 cups
• melted butter - 6 tablespoons
• sugar - 1 tea l
• salt - to taste.

Cooking method:

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

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

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

You must know that the dough must be dense, otherwise, when frying, the pasties will burst and all the juice will flow out.

Then wrap in cling film and refrigerate for one hour.

Delicious and crispy dough for pasties on kefir

Ingredients:

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

Cooking method:

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

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

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

Choux pastry for chebureks

Ingredients:

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

Cooking method:

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

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

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

Dough for chebureks on mineral water

Ingredients:

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

Cooking method:

Pour mineral water into a cup, add sugar, salt and an egg there. Mix everything thoroughly with a whisk. After that, in my case, sift the flour into a bowl, make a recess in it in the middle and pour the mixture into water based. And start kneading the dough with your hands.

After it stops sticking to your hands, put it on the prepared table and bring it to readiness, i.e. we carefully wash it and make it more elastic. Next, wrap it in cling film and put it in the refrigerator for 20 minutes.

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

Boiled water dough recipe

Ingredients:

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

Cooking method:

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

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

Delicious pastry dough with milk

Ingredients:

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

Cooking method:

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

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

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

Dough for pasties on beer

Ingredients:

• Flour - 500 gr
• beer - 250 ml
• egg - 1 pc.
• salt - 1 teaspoon without a slide.

Cooking method:

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

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

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

Here was another not intricate, in principle, easy and fast worthy recipe.

How to make puff pastry

Ingredients:

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

Cooking method:

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

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

Dough for pasties in cold water (video)

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

Bon appetit!!!

1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR

In our country, chebureks have always been in great demand and today people are willing to buy these stuffed cakes prepared in a special way. For the first time, such pies with meat filling began to be prepared in Central Asia, and among the Turkic and Mongolian tribes, chebureks were especially popular and eventually turned into a traditional dish.

Is it possible to cook pasties with your own hands at home? Of course you can! In this article, we will tell you how to make the dough crispy with bubbles for these delicious oriental pies in the traditional way on water, on boiling water, on kefir, on milk, with the addition of vodka. In addition, we have placed in the material various recipes with photo steps and a video with a step-by-step explanation, with which you can quickly make delicious pasties at home.

Undoubtedly, any hostess will tell you that it is her cooking recipe that is the most correct and only she knows how to make pasties. But in our time, there are many different recipes for preparing both the filling and the dough for homemade chebureks, which differ from the classic method (which uses ingredients such as water, flour, salt and meat).

◘ USEFUL TIPS ◘

√ if the filling of the cheburek is minced meat, then it is very desirable to add a couple of tablespoons of kefir to it;

√ do not chop onions in an electrical appliance! It is better to cut it into small pieces with a knife so that the filling is more juicy and tasty;

√ as a rule, lamb or beef is used for the filling. But you can make pasties with amazing taste if you make minced meat - assorted pork, beef and lamb;

√ do not add different spices or ingredients that are not included in the recipe of the dish until you have made your own hands 4-5 different options stuffed cakes. When you try your own homemade pasties, then it will become clear to you what spices can be added to the dough or to the filling that will not spoil the original rich taste of this oriental dish;

√ you can make very tasty chebureks in a deep fryer if you don’t have a cast-iron cauldron. But in this case, the vegetable oil should completely cover the tortillas with the filling during cooking.

First, let's look at the popular Lately recipe for cooking delicious and lush chebureks with bubbles on kefir on crispy dough.

4. COOKING DOUGH ON MILK

If you want to cook delicious puff pasties at home, then be sure to try making dough for them with low-fat milk!
The dough that you can make with the recipe below is very easy to roll out and more durable than unleavened. It may take a little more time to cook pasties with a rich taste in this way, but the excellent result and delicious taste of the dish are worth it!

For work we need:

• 200 gr low-fat milk,
• 500 gr wheat flour,
• 80 gr soft vodka,
• a teaspoon of salt.

How to make milk dough:

Dilute the salt in the milk and carefully pour the flour into it, constantly stirring the contents. Add vodka to the same container, but not all at once, but a tablespoon. Now knead the dough with your hands. If the mass turns out to be excessively dry, then it is advisable to knead it with wet hands. The dough should turn out in the form of a rough and loose substance. After that, wrap it in cling film and put it in the refrigerator for 30 minutes.

5. HOW TO MAKE DOUGH FOR CHEBUREKS WITH VODKA CORRECTLY

Do you know how delicious and fragrant chebureks are made? Crimean Tatars? Next, you will find a recipe on how to properly make dough for pasties on vodka. If you add the famous strong drink to the dough correctly and on time, then the rolled out dough will be covered with bubbles during the frying process and you will get a crispy crust. Be sure to follow the proportions of the ingredients that are indicated in the dough recipe!

Ingredients:

• 640 gr wheat flour,
• 35 ml soft vodka,
• 1 egg
• 340 ml of water,
• 35 ml vegetable oil
• a teaspoon of salt.

Cheburek dough on vodka:

Pour water into a deep saucepan and add oil and salt;

Pass the flour through a sieve several times and add it in small portions to the pan, constantly stirring the contents with a spoon. Do not fill the entire stasis with flour, but only 300-400 grams;

Remove the pan from the stove only after the flour has completely dispersed. When the mass has cooled completely, add the rest of the flour. Now you can knead the dough;

Add the egg to the loose mass and continue to knead the dough, gradually adding vodka to it until the contents turn into a tight and not sticky mass;

Now you need to wrap the well-soaked vodka dough in cling film and leave it like that for an hour. After that, you need to knead the dough again, pulling it out of the film, wrap it again and send it to the refrigerator overnight.

ALSO DISCOVER...

We are all accustomed to airy, fragrant and incredibly juicy pasties from chebureks. However, not all houses are the same. But if you pick the right recipe and to do everything right, you can cook no less, but on the contrary, more delicious chebureks with meat, cheese, potatoes or other favorite ingredients. So that you get the most delicious pasties, photo, recipe, and also detailed description will help you with this.

Cheburek dough with meat - a classic version

This recipe focuses on simplicity and speed. The base is unleavened dough:

• 3 cups flour;
• 1 glass of warm water;
• 1 teaspoon of salt;
• 2 tablespoons of vegetable oil.

Kneading the test is not difficult.

1. You need to pour flour with salt on the table or in a bowl.

1. Pour in half a glass of water and 1 tablespoon of oil.

1. Knead the dough, and then add the second half of the water and the remaining tablespoon of oil. The dough for chebureks is easy to knead, it is thanks to the oil that it becomes elastic. The consistency of the resulting kolobok is rather tight. Wrap the mass in cling film and leave for 30 minutes.

In these half an hour, you can just prepare the filling:

• 0.5 kilograms of minced meat (at your discretion);
• 1 onion;
• salt pepper;
• greens as desired.

A classic of the genre is stuffing with minced lamb. But you can use any other, depending on your capabilities and preferences. Our pasties with meat, the recipe and photo of which we provide, will be able to make every housewife.

1. Finely chop the onion and simmer it over low heat until soft.

1. Add to minced meat, salt and pepper it. So that ready meal was juicy, pour a few tablespoons of water into the minced meat. The filling is ready, and the pastry dough has come up.

1. Now you can begin to form pasties themselves. Roll the sausage out of the kolobok and cut it into 8-10 pieces.

1. Roll each part into a bun, flatten and roll out a thin circle from this cake. The circle should be uniform and as thin as possible. Put the filling on one half, cover with the second half and cut off uneven edges with the edge of the plate or with a special wheel.

1. Now you can fry. If you have a deep fryer, fry in it. But you can also use a skillet. The main thing is to pour a large amount of oil and heat well. Frying should be on both sides over medium heat.

If the finished product is too oily for you, put it on paper towels.

The second recipe: pastry dough with egg

Someone calls this option unsuitable, because the dough comes out rubbery. But if it is kneaded correctly, it will be perfect. To make a delicious pastry dough, take:

• 4 cups flour;
• 1.5 glasses of water;
• 1 egg;
• 1 tablespoon of vegetable oil;
• salt to taste.

1. Pour water, oil and salt into a saucepan.

1. Boil, add half a glass of flour, mix so that there are no lumps. Remove from fire and let cool.

1. Add the egg to the cooled mass, mix everything and gradually add flour.

1. Knead until the pastry dough is no longer sticky. Set aside for an hour. Further, the whole process occurs according to the same principle as in the previous recipe.

The third recipe: pasties with meat on vodka

The vodka in the recipe provides the crunch. All you need is:

• 1 tablespoon of vodka,
• 2.5 cups flour
• 200 ml of water
• salt and sugar - one teaspoon each.

The dough for pasties with vodka is kneaded in the same way as the first, traditional recipe.
The dough for pasties with meat can be varied. In addition to the above recipes, there is also dough, for example, on beer and with other ingredients. Which one tastes better is up to you. The main thing is that they turn out airy and juicy.

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

Easy to cook

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

Choux pastry for chebureks

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

You will need:

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

Cooking method

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

Dough for chebureks with milk

How to cook delicious dough for chebureks with milk? As simple and fast as custard. The use of milk in the dough recipe makes it possible to obtain a soft and plastic mass, from which it is very easy to mold chebureks later. The dough rolls out perfectly, and pasties are soft and puffy.

You will need:

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

Cooking method

1. Warm up the milk and mix it with salt.
2. Sprinkle the flour onto a cutting surface, make a well and pour into the milk and salt.
3. Lightly mix the mass, gradually adding vodka, until the dough thickens.
4. The consistency of the dough should come out moderately steep. If the dough is too hard, pat it down with wet hands. If, on the contrary, liquid, add more flour.
5. Wrap the dough in cling film and refrigerate for 30 minutes.
6. The dough is ready!

Dough for chebureks with vodka

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

You will need:

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

Cooking method

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

Dough for chebureks on kefir

This simple recipe will allow you to get soft and tasty chebureks. And it's not hard to cook them.

Fast food has been criticized by many articles and scientific publications. Nevertheless, there are not fewer fast food visitors, and various harmful goodies linger on store shelves for a short time. To pamper your family delicious chebureks it is not necessary to go to the market, you can safely make them yourself. Cooked according to a good recipe, they will not only become tastier, but even more useful than ready-made options.

How to make pasties at home, recipes for delicious fillings and crispy dough are presented in our article. In addition to the usual stuffing, you can also use quite original filling options that guests and family will definitely like. Using our tips, it is easy to surprise loved ones with an unusual taste.

There are many successful recipes for airy crispy dough for frying. The yeast version is not very suitable here, because one of the features of pasties with meat will be a thin layer of dough. Kefir, vodka or ordinary water is taken as the basis. Various versions suitable test presented below.

Choux pastry for chebureks

This is the most commonly used option. Everything you need is always at hand in any kitchen, and the addition of alcohol makes the dough crispy, as well as incredibly elastic. How to cook dough for chebureks in a "custard" way is described below.

Required Ingredients:

• half a liter of water;
• sunflower oil - 3 tablespoons;
• vodka - 2 tablespoons;
• flour - 6 glasses;
• salt - 1 tsp

How to cook:

1. Boil water, add salt and oil.
2. Pour flour into boiling water in a thin stream, constantly stirring so that there are no lumps.
3. Add vodka.
4. Cool slightly to a comfortable temperature, and then knead on the table.
5. Leave to "stand" for at least half an hour, after which the dough is ready to use.

The dough prepared according to this recipe turns out to be incredibly crispy, and tastes like a “classic” recipe for chebureks like in cheburek. By the way, sugar is not indicated in the recipe, but many housewives add it solely to give the finished pies a golden color, because when frying it crystallizes and “colors” the dough more evenly. For comparison, you can try to prepare the dough in different ways.

Dough for chebureks on kefir

Dairy products are also used as the main ingredient. Ideal for kefir or whey. Pasties on kefir are more magnificent and juicier than on ordinary water. Whey is also a great option for such a dish, only you need to cool it enough beforehand, so the dough will turn out to be more elastic, and therefore more obedient.

Required Ingredients:

• kefir - 0.5 l;
• one egg;
• flour - 1 kg;
• salt - 1 tsp

How to cook:

1. Salt kefir with egg, mix well.
2. Sift flour, knead elastic dough.
3. Leave to "rest" for about half an hour.

You can form pasties not only in the usual semicircle. There are options when round cakes are made from two circles, with pinched edges according to the technology described above. You can also purchase a ready-made form for chebureks, but those made with your own hands look much more attractive.

Dough for chebureks with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the frying dough, then it becomes crispy and airy. Alcohol replaces the baking powder or soda, without "raising" the dough too much, so it rolls out perfectly even in a thin layer. The recipe below is perfect for creating a crispy base with a very interesting structure.

Required Ingredients:

• water (very cold) - 150 ml;
• vodka - 1 tsp;
• flour - 0.5 kg;
• butter - 80 g;
• salt - 1 tsp

How to cook:

1. Mix flour with salt.
2. Pour in water, quickly knead a thin dough.
3. Add melted butter and vodka.
4. Finally knead the dough.
5. Leave for about half an hour, after which it is considered ready.

The dough for pasties, as in pasties, is obtained by adding mineral water instead of ordinary water. While the dough is resting, you can start preparing the filling. The best place for "rest" there will be a non-hot window sill, although some housewives put the dough in the refrigerator. Heat is needed only for lifting yeast dough, so it would be inappropriate here.

Delicious stuffing for chebureks

When the dough is already settling, it's time to start filling. Traditionally, cheburek recipes involve the use of minced meat. However, they can be cooked with other fillings, as well as come up with your own options. To make pasties like in pasties, you must also take into account the basic secrets of successful cooking. Some important nuances are described further in our article.

Secrets of delicious filling:

• Minced meat can be used ready-made, but it is better to make a suitable option yourself, using low-fat tenderloin of pork and beef in equal proportions.
• Particular attention should be paid to the preparation of the onion. To do this, do not twist it along with the meat. The best option is to grind separately before cooking minced meat.
• Onion gruel must be salted before use, and then left for 10-15 minutes so that juice appears. Adding onions to minced meat is necessary at the very least. Only in this way the filling will turn out juicy and fragrant.
• The consistency of the filling should be slightly viscous, but not runny. To get the necessary structure, you can slightly dilute the minced meat for chebureks with water, and also add vegetable oil.
• For a spicy taste, you can also add a finely chopped onion in addition to the one that is already there.
• Spices for the filling are selected individually, usually it is salt, black pepper, but you can use any you wish.
• If desired, you can put a small piece inside each cheburek butter so it will be juicier.

It is necessary to fry chebureks in a large amount of oil, but if you plan to cook a large portion, it is better to take care of the timely oil change in order to exclude harmful components. After frying, be sure to let the oil drain, otherwise the dish will be too high-calorie and fatty.

Recipe for pasties with meat at home

Having dealt with the preparation of dough and filling in detail, you can proceed to the main process - the formation of pies. You can make pasties with the whole family, which is just a great idea for spending time together. The rest of a large portion can simply be frozen in the refrigerator and fried later. Before that, you can simply leave them until defrosted, or you can lightly sprinkle with water and fry frozen. In this case, it is necessary to control the degree of readiness of the filling, if we are talking about minced meat.

If the recipe used a ready-made filling, the main thing will be to fry the dough well.

How to cook pasties:

1. You will need: saucer, rolling pin, some flour, knife and fork.
2. Roll out the dough as thinly as possible. It is better to cut off a little bit from the main mass than to use the whole piece at once.
3. Attach an inverted saucer to the dough and cut off a blank for one cheburek along its borders. It is very convenient to use the lid of a small saucepan for these purposes.
4. Spread the filling on one half of the circle, leaving enough space around the edges.
5. Cover the filling with the other half of the dough and seal the edges.
6. Using a fork, carefully fasten the edge, forming characteristic grooves, as in the photo.
7. Slap the cheburek a little on top to make it flat - this way the minced meat is guaranteed to be completely fried.
8. Fry pasties in vegetable oil on both sides until golden brown.
9. Before serving, it is advisable to allow excess oil to drain.

It is better to fry in a pan with high walls or use a pan with a thick bottom. You need to pour a lot of oil so that they are fried on all sides. It is best served hot, but it is also a great dish when cold.

Cooking original homemade chebureks

Despite the fact that this is a traditional meat dish, other ingredients can be used for the filling. Delicious crispy dough for chebureks goes well with mushrooms, cheese, cabbage and potatoes. You can use your own version of the filling, and some interesting ideas for this are given below.

Recipe for chebureks with cheese

The addition of this ingredient will give any dish an extra taste and texture, because the cheese melts easily and “fastens” the rest of the ingredients together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required Ingredients:

• dough for chebureks on water, kefir or according to any other recipe;
• hard cheese;
• ham (you can take boiled sausage);
• greens (any to taste);
• spices and garlic.

How to cook:

1. Grate the cheese, cut the sausage or ham into pieces, finely chop the greens.
2. Roll out the dough and make blanks.
3. For the filling, mix together the cheese, sausage, herbs, spices and chopped garlic.
4. Form pasties and fry in oil.

A characteristic feature of chebureks will also be the presence of juice inside, so they must be eaten very carefully so as not to stain clothes.

Recipe with mushrooms

The variant with wild mushrooms differs in excellent taste. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. Dried mushrooms must be poured with water before cooking and left to swell, and fresh mushrooms should be cleaned and washed. You can add pickled and salted mushrooms, as well as "homemade" oyster mushrooms and champignons, previously marinated in soy sauce.

Required Ingredients:

• pastry dough;
• mushrooms - 0.5 kg;
• onions - 2-3 pcs.;
• cream or sour cream - 200 gr;
• two eggs;
• butter and vegetable oil;
• greens (any to taste);
• spices.

How to cook:

1. Finely chop the onion and fry in butter.
2. Boil the mushrooms, cut into strips and add to the onion.
3. After the onion is ready, add sour cream (cream) and simmer under a closed lid.
4. Add spices and salt to the eggs, beat and add to the pan.
5. Cool the finished filling and use to make chebureks.

A great option for serving with sour cream or cream sauce.

Recipe with fish stuffing

A rather interesting option is obtained using fish filling. To do this, you can use ready-made minced meat or fish fillet fried with vegetables. An original and simple option is to use canned sardine, to which add an egg or sour cream so that the mixture is not so thick.

You can also use river fish, you just need to make sure there are no bones. It will be very easy to surprise guests with such pasties, especially if you serve them to the table without first informing about the composition.

Recipe with mashed potatoes

In addition to the usual version of mashed potatoes with herbs, you can also use a slightly modified filling.

What can be added to mashed potatoes:

• Fried onions and carrots.
• Grated cheese.
• Minced meat or finely chopped sausage.
• Beaten egg and spices.

The filling must be kept in a sufficiently viscous consistency so that it can be comfortably distributed over the dough.

The difference from the usual pies will be a rather thin dough for pasties with vodka. This guarantees a crispy crust and the preservation of an unusually juicy filling. For lovers of kulebyaki, this will be a pleasant surprise, because this option tastes just as good.

Required Ingredients:

• pastry dough;
• a small head of cabbage;
• onions - 2-3 pcs.;
• medium carrot - 2 pcs.;
• a little tomato paste;
• vegetable oil;
• spices.

How to cook:

1. Chop the cabbage, grate the carrots, finely chop the onion.
2. Fry vegetables in vegetable oil.
3. Add tomato paste diluted with water.
4. Leave to simmer covered until done.
5. Add salt and spices.
6. Before cooking, the filling must be slightly cooled.

Pasties can also be formed in other ways, for example, by slightly bending the edges in the shape of the petals. By turning on fantasy and using improvised means, you can really get interesting options and even create your own unique composition.

Chebureks at home are a great option for a quick and satisfying meal.

Using various recipes and experimenting with the ingredients, you can cook this wonderful muffin. Delicious dough for chebureks is prepared very quickly and with a minimum amount of ingredients, and for the filling you can use not only the usual version with minced meat. Using the simple recipes collected in our article, you can always pamper your family. Instructions on how to cook pasties, variations on the theme of a variety of fillings and dough will help you with this.