The most delicious pasties made with choux pastry. Chebureks made from choux pastry with vodka and meat filling

In chebureks, it is very important what the dough is like. The filling, of course, is also not the very last moment. But if it ends up inside something rubbery, limp and not crispy, no one will eat such pasties. Because the right cheburek is a crunch, a thin crust, bubbles on its surface, all the juice inside. To cook this, you need a very good, proven recipe for pasty dough. Custard meets all these requests. Therefore, today we offer you three options: with boiling water, with hot oil and with vodka. Each one has been tested and you will read our reviews about them. So let’s move on to descriptions of the cooking processes and step-by-step photos.

Dough for chebureks, chouxed in boiling water

I'll start right away with my favorite! This dough is a joy to work with. It doesn’t require much effort, you don’t even have to knead it much. Very elastic, obedient, soft to work with. Crispy, thin, but strong after frying. Not a drop of juice from the filling will spill out. Therefore, I recommend - cook!

Ingredients:

• wheat flour – 350g;
• boiling water – 200ml;
• sunflower oil – 2 tbsp;
• egg – 1 piece;
• salt - a pinch.

How to prepare crispy choux pastry for pasties in boiling water

In half an hour you will be able to work with it further - roll out and make pasties. It will still be warm.

From the specified quantity of products, dough is obtained, which is enough for 6 chebureks. If you want to fry more, it is better to make 2 (or more) separate batches, as it will not be convenient to work with a large volume of food.

Choux pastry for chebureks: recipe with butter

For kneading we need both water and oil. But in this case, the water will just be warm, but we will heat the oil and brew it with it to get the dough. In my opinion, the recipe is very successful. In any case, I use it quite often. The crust of the chebureks turns out crispy, not rubbery, and you can see the bubbles yourself in the photo of the chebureks.

What we need:

• flour – 900g;
• water – 450ml;
• salt – 1 tsp;
• sugar – 1 tbsp;
• oil – 150ml.

Cooking choux pastry with bubbles for pasties in butter

From the volume of products I proposed you will get 6-8 crispy, tasty pasties.

Dough for chebureks, boiled with vodka: recipe with photos step by step

I prepared this version of cheburek dough purely as part of an experiment, having read rave reviews about it on the Internet. What can I say... Yes, it is crispy, thin, and with bubbles. But for me it’s no different from the first recipe for dough made in boiling water without vodka. So my verdict: if there is no difference, then is it worth adding vodka? However, try it, cook it, maybe you will feel the difference and decide for yourself that this recipe is the most successful.

List of ingredients:

• flour – 320-400g;
• water – 350ml;
• eggs – 2 pcs;
• vegetable oil – 1 tbsp;
• vodka – 1 tbsp;
• salt – 0.5 tsp.

How to make dough for pasties using boiling water and vodka

Attention! The recipe I used called for a much larger amount of flour and only 1 egg. But I advise you to start with 2 glasses, this is exactly 320 grams. And then, if it suddenly turns out that this is not enough, add more.

The chebureks from it turned out to be good, tasty, always crispy, but, as I wrote above, I didn’t notice any particular difference with the dough brewed only in boiling water.

However, try, experiment, fry pasties. By the way, soon we will look at the recipe for the chebureks themselves with meat.

Boil the water. Sift half the flour and salt into a large bowl, pour in boiling water and vegetable oil, stir quickly and cool for 15 minutes.

Add the remaining flour to the cooled dough piece by piece and knead until it stops sticking to your hands. Roll the dough into a ball and wrap in cling film, set aside for 30 minutes. in the refrigerator.

Chop the meat very finely or turn it through a meat grinder with a large grid. Peel the onion and grind in a food processor in the “Pulse” mode along with water until it becomes a coarse paste. Add the onion to the minced meat, add salt and pepper, and mix well.

Divide the dough into 8 parts. Roll out into 2mm thick circles, working from the center outwards with the rolling pin.

Place 1.5 tbsp on one half of the circle, moving away from the edge. l. minced meat, smooth and cover with the second half of the dough. Gently press the edges, roll with a rolling pin and press down with a fork. Place the finished pasties on a board dusted with flour and leave for 10 minutes.

In a large deep frying pan or deep fryer, heat the deep-frying oil to 180°C. Place 1-2 chebureks into boiling oil. As soon as the pasties float to the surface, turn over and fry on the other side until golden brown. Then flip again and cook for another 1 minute. Place the finished pasties on paper towels to absorb excess oil. Serve immediately.

Cheburek recipes

Do you like chebureks? Prepare wonderful choux pastry for pasties using our step-by-step recipe with detailed photos, videos, and cooking tips.

1 hour

202 kcal

5/5 (8)

Chebureks are a delicious dish that can be either a wonderful snack or a complete breakfast or dinner. For some, it is associated with Caucasian or Tatar national cuisine, for others - with the cooking of their beloved grandmother, and for others it brings back memories of the cheburek restaurant they often visited during their student years.

It doesn’t matter why you love these simple pies – the crispy dough or the juicy filling, it’s important to learn how to cook them correctly! There are a lot of nuances in this matter, so let's figure out how to prepare choux pastry dough in boiling water.

Ingredients and preparation

Kitchen appliances

To prepare the dough, you don’t need any special technical equipment, but if you decide to prepare the minced meat for the meat filling yourself, then a meat grinder will be very, very useful.

Ingredients:

How to choose the right ingredients

• For chebureks, wheat flour is best suited, preferably of the highest grade. The main thing is to remember to sift it, because the number of lumps that can form in the dough depends on this.
• The best chicken eggs are, of course, homemade., but it is not always possible to purchase them in the city, so any will do.
• There is absolutely no need to add vodka to the dough., if you have any preconceptions about this drink. But thanks to a “white” tablespoon, the choux pastry for pasties will be crispy when fried, with bubbles, and the pasties themselves will be intoxicatingly tasty.

Step-by-step recipe for making choux pastry for pasties

1. First of all, carefully crack the egg. No, you shouldn’t look for Koshcheev’s death in him, but you will have to separate the white and yolk.
   
   
2. Separate half a glass from the sifted flour.
   
   
3. Add salt, sugar, vegetable oil to the water and put on fire to bring to a boil.
   
   
4. Add half a glass of flour, which you separated in step 2, to the boiling solution and stir quickly to “brew” the dough. If there are lumps in the dough, don't worry, they will disperse during the kneading process. Leave the resulting mass for 10-15 minutes, covering with a towel or cling film.
   
   
5. When the dough has cooled slightly, add vodka and egg yolk to it, stir and gradually add the remaining flour.
   
6. Towards the end of kneading, you better move from the bowl to the work surface, because the dough should be quite stiff.
   
   
7. Wrap the finished dough in cling film and leave to stand for 30 minutes, after which the choux pastry for pasties will be ready.
   
   

Cheburek secrets

• It will turn out not only especially crispy, but also durable and elastic.
• The sugar in the dough also contributes to its crispness., so be sure to sweeten the rest of the ingredients a little.
• If you want the dough to roll out better, then before forming the pasties, do not leave it on the table for 30 minutes, but put it in the refrigerator.

Video recipe for choux pastry for pasties

It’s easy to prepare tasty, light dough for chebureks that doesn’t tear when frying; you just need to know a few secrets. You already know some of them, and you will become familiar with some by watching the video.

Custard base for baking has been used since ancient times. The dough for chebureks, custard in boiling water, turns out soft, and it is very easy to prepare. It makes cooking easier because there is no need to roll it out.

Using simple and cheap products you can make an amazing base for pasties.

• flour – 570 g;
• water – 240 ml;
• salt;
• butter – 45 g.

Preparation:

1. Add salt to the water.
2. Place oil. You can use anything, even margarine.
3. Boil.
4. Pour half a glass of flour into the water.
5. Stir.
6. Cool slightly.
7. Add the remaining flour.
8. Knead. You will get a cool mass.
9. Place in a bag.
10. Keep in the refrigerator for half an hour.

For lovers of a crunchy base, this variation is ideal. The crispy dough for chebureks is easy to prepare and pleasant to the touch.

Ingredients:

• oil – 1 tbsp. olive spoon;
• baking flour – 310 g;
• salt – 0.3 teaspoon;
• water – 240 ml.

Preparation:

1. To boil water.
2. Add oil.
3. Mix with flour.
4. Knead. Cool.
5. Knead. Add flour if necessary.
6. The mass should be smooth and elastic.
7. Place in a bag. Let it rest for a couple of hours.

To make the dough perfect, you should include pork fat in the composition.

Ingredients:

• boiling water – 240 ml;
• fat – 1 tbsp. pork spoon;
• salt – 1 teaspoon;
• flour – 580 g;
• sugar – 1 teaspoon.

Preparation:

1. Take a sieve. Place flour.
2. Add salt. Sift.
3. Sweeten.
4. Place the fat.
5. Grind. You will get a crumb.
6. Pour boiling water over it. He must be cool.
7. Knead.

On boiling water with vodka

The characteristic crunch of chebureks can be obtained by preparing the right dough. This is the most popular cooking option.

To make the dough more tender, water can be replaced with mineral water. To add crunch to the finished product, add vodka. And sugar is responsible for the beautiful golden-brown crust, which gives an appetizing shade when fried.

Ingredients:

• sugar – 0.3 teaspoon;
• flour – 210 g;
• Sunflower oil – 2 tbsp. spoons;
• water – 110 ml;
• salt;
• vodka – 1 tbsp. spoon.

Preparation:

1. To boil water.
2. Add sugar.
3. Add some salt.
4. Stir.
5. Pour into flour. All actions are completed quickly. The water should not cool down. The flour needs to brew.
6. Boil the oil.
7. Add vodka.
8. Then pour in boiling oil. This ingredient helps create beautiful bubbles in the finished cheburek.
9. Knead.
10. Leave for seven minutes, covered with a bag.
11. Knead again. Repeat the process twice.

With milk

To prevent the product from burning during frying, do not add more sugar than indicated in the recipe.

Ingredients:

• sugar – 1 teaspoon;
• milk – 240 ml;
• oil – 35 ml;
• flour;
• salt – 0.2 teaspoon;
• egg – 1 pc.

Preparation:

1. Boil the milk.
2. Sugar.
3. Sprinkle with salt.
4. Pour in the oil. Mix.
5. Place half a mug of flour. Mix. Cool slightly.
6. Pour in the egg.
7. Stir.
8. Gradually add flour.
9. You should get a dense lump: rough in structure, not very beautiful in appearance.
10. Place in a bag.
11. Leave for a quarter of an hour.
12. Get it. Knead.
13. Send in a package. Leave for a quarter of an hour.

The most delicious fillings for chebureks, like in cheburek

When the dough is ready, the question arises of what filling is best to use for your favorite delicacy. To prepare chebureks as in cheburek, use proven filling options.

Read also: chebureki with meat - a very successful crispy dough

With meat

Ingredients:

• salt;
• onions – 2 pcs.;
• minced meat – 450 g;
• pepper;
• water – 110 ml.

Preparation:

1. Add salt to the minced meat.
2. Fill with water. It is necessary to use liquid so that the filling is juicy. Can be replaced with any broth.
3. Add pepper.
4. Chop the onion. The pieces should be as small as possible.
5. Knead.

With cheese

Ingredients:

• hard cheese – 170 g;
• mozzarella – 170 g.

Preparation.

1. Take a large grater. Grind hard cheese of any type.
2. Cut the mozzarella into thin strips.
3. Mix.

With pumpkin

Ingredients:

• salt;
• pumpkin – 650 g;
• pepper;
• olive oil;
• onions – 3 pcs.

Preparation:

1. Take a fine grater. Grind the pumpkin.
2. Chop the onion.
3. Mix.
4. Sprinkle with pepper.
5. Add some salt. Mix.
6. Pour oil into the pan. Place products. Fry.
7. Cool.

With potato

Ingredients:

• lard – 140 g;
• potatoes – 5 pcs.;
• salt;
• onions – 2 pcs.

Preparation:

1. Boil the potatoes.
2. Crush.
3. Make cracklings from lard.
4. Chop the onion. Fry in the resulting lard.
5. Pour into potatoes.
6. Sprinkle with pepper.
7. Add some salt.

• If you have any unused dough left, feel free to freeze it. The custard mixture tolerates temperature changes well. After defrosting, you will need to add a little flour to the mass.
• If you use minced lean meat, then add grated butter for juiciness.
• Kefir will help add juiciness to the beef. These two products go great together. Minced beef absorbs fermented milk product well.
• To fry chebureks, do not skimp on oil. You need to pour a lot of it. Can be deep-fried.
• In order for bubbles to form on the dough and the filling to be fried, it is necessary to place the pieces only in bubbling oil.
• It is not recommended to cover with a lid because condensation will form. The moisture will start to drip and the oil will shoot out.
• If the dough has been sitting, has become sticky, soggy and cannot be rolled out, then knead again, adding flour in parts. Then put it back into the bag and let it rest.
• The prepared mass cannot be stored in the refrigerator for more than two days.
• Instead of wheat, you can use rice or buckwheat flour. You will get an interesting, spicy taste. The beautiful color is obtained by using a corn component that is sifted in advance to avoid any solid particles getting into the dough.

Chebureks are an incredibly tasty dish of the Crimean Tatar people. Very thin, crispy, tender and juicy inside chebureks have conquered the whole world with their taste. They are prepared with various fillings: meat, cheese, potatoes. But still, classic chebureks are made from minced lamb and beef. And due to the fact that water is added to the minced meat, the filling turns out to be very juicy and flows out of the pasties as soon as you bite into them. The classic dough for chebureks is prepared from flour, salt, vegetable oil and water. But choux pastry makes the most delicious pasties. For me, this is the most successful recipe of all those tried. Chebureks with meat on choux pastry are sure to please your whole family. I recommend! Also, check out this delicious Lenten recipe for pasties with potatoes.

To prepare pasties you will need:

for choux pastry dough:

• Water - 150 ml;
• Sunflower oil - 20 ml;
• Egg - 1 piece;
• Flour - 300 grams.

for filling chebureks:

• Minced pork - 400 grams (filling)
• Water - 50 ml;
• Onion - 1 piece;
• Ground red pepper - a pinch;
• Ground paprika - to taste;
• Ground black pepper - to taste;
• Salt - to taste;
• Sour cream - 100 grams.

Step-by-step recipe for choux pastry for pasties with meat.

Step 1. To prepare chebureks, you must first make the choux pastry. Pour water, vegetable oil and salt into a saucepan with a thick bottom. Put on fire and boil.

Step 2. As soon as the water boils, immediately add 2/3 cup of flour and stir quickly. Transfer the dough to a bowl and let cool for three minutes. The consistency should be tight, as in the photo.

Step 3. Beat the egg into the dough.

Step 4. And mix with a whisk until smooth.

Step 5. Gradually adding flour, knead the dough. It is not necessary to use all the flour, look at the structure of the dough. The dough should be dense and manageable (but not too tight). The remaining flour will be needed for making pasties. Wrap the dough in film and let rest for an hour. The choux pastry is ready, now you can start filling the pasties.

Preparing the meat filling for the chebureks.

Step 6. While the dough is resting, prepare the filling. Grind the meat and onions in a meat grinder. If you use ready-made minced meat, you need to chop the onion very finely.

Step 7. Add salt, red and black pepper, and paprika to the minced meat. Stir until smooth.

Step 8. Then add sour cream and mix well again.

Step 9. And at the end add boiled water or broth (if available). Mix the minced meat well, it should turn out like a paste. Thanks to sour cream and water, the pasties will be juicy. Leave the minced meat to sit in the refrigerator while you make the dough.

Roll out and make crispy pasties with meat.

Step 10. Roll out the dough into a sausage shape and cut into 10 pieces.

Step 11. It is best to make pasties using a special form for them. Then they easily turn out beautiful and neat, and are already fastened at the edges. If there is no mold, you can make pasties with your hands. But first you need to roll out a piece of dough slightly larger than the mold, 1 mm thick. The dough should be very thin and translucent, and if you prepare it correctly, the dough will not tear. If you are going to make pasties with your hands, you can give the dough a beautiful shape by cutting out a circle using a plate.

Step 12. Place the dough on top of the cheburechka and put a tablespoon of minced meat on one half. Distribute the minced meat over half of the dough, not reaching its edges. Brush the edges of the dough with water to make the cheburek stick together easier.

Step 13. Fold the mold in half and press well so that all edges stick together well. There should be no air bubbles in the pasties. And if you sculpt them with your hands, gently press the folded cheburek from the middle to the edges to release all the air, and then sculpt the edges. They must be well sealed so that no meat juice comes out during frying. Cut off excess dough with a knife.

Step 14. In the end you will get 12 chebureks, since you can make two more from the cut edges.

Step 15. Heat sunflower oil in a frying pan and fry the chebureki two at a time. Add oil during frying as needed.

Step 16. After they are browned on one side, carefully turn them over with a spatula, so as not to pierce them, to the other side. Fry until done.

Step 17. Place the finished pasties on a bowl lined with napkins or a paper towel. This is necessary so that the napkins absorb all the fat. Fry all the pasties in the same way.

Delicious pasties with meat on choux pastry are ready! They should be served hot. Bon appetit!