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How to make delicious pasties at home. Homemade chebureks the most successful recipe

Chebureki is a very popular dish in our time.

With what kind of fillings they do not happen, with cheese, potatoes, mushrooms, but, nevertheless, the classic one with meat is considered the most popular.

As for the history of this dish, cheburek is considered a traditional dish of the Turkic and Mongolian people. In these countries, it is prepared with minced meat or finely chopped meat. The Russians are very fond of this dish and cook it in different interpretations.

The calorie content of this product is relatively high, because there are 250 kilocalories per hundred grams of the dish. On average, in percentage terms, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.

Chebureki is a very satisfying and tasty food. It is often used for a snack, and the tender dough given in the recipes below will surprise you with its lightness and pleasant taste.

Chebureks with meat - step by step photo recipe

This recipe uses minced chicken, with which pasties are not as fatty as with minced beef and pork.

You can experiment with the filling and make pasties not only with meat, but, for example, with cabbage, mushrooms or potatoes.

Cooking time: 2 hours 30 minutes

Quantity: 8 servings

Ingredients

Eggs: 2 pcs.
Flour: 600 g
Salt: 1 tsp
Sugar: 1 tsp
Vegetable oil: 8 art. l.
Water: 1.5 tbsp.
Vodka: 1 tsp
Minced meat: 1 kg
Ground black pepper: taste
Bow: 2 pcs.

Cooking instructions

Pour sugar, salt into a deep bowl, pour oil and break the egg, mix. Then pour water into the resulting mixture, and in order to make pasties more crispy, add vodka.

Put the resulting mass on the board and knead until a homogeneous consistency.

Let the dough wrapped in cling film rest for 30 minutes.

Now you need to prepare the filling for pasties. Peel and finely chop the onion.

Put the chopped onion in the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.

After 1 hour, separate a small piece from the dough and roll it with a rolling pin into thin sheet(2-3 mm).

Using a large glass, cut circles from a rolled sheet (in this recipe, pasties are small, for larger ones you can use a saucer).

Put the resulting filling on the mugs.

Close the edges of each circle tightly and give them a beautiful shape.

From the remaining dough, according to the same principle, stick all pasties.

Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat well and place pasties, fry over high heat for about 2 minutes on one side.

Then turn the chebureks over and fry the same amount on the other.

Variation of the recipe on custard dough - the most successful crispy dough

The recipe for making chebureks on custard dough will appeal to everyone without exception, because preparing such a dish is very easy and simple.

Ingredients:

350 grams of wheat flour
0.2 liters of drinking water
1 egg
0.5 kilograms of pork
100 milliliters chicken broth
1 head of onion
2-3 sprigs of dill
2/3 teaspoon salt
1 handful ground pepper
250 milliliters vegetable oil

Cooking:

Pour flour into a bowl or container for making dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil the water and add it to the flour, mix thoroughly. Add 1/3 teaspoon salt. Cover the dough with cling film or a plastic bag and set aside while you prepare the filling.
Using a meat grinder or blender, grind the pork into minced meat.
Wash the dill thoroughly under running water from dust and earth residues, put it on a dry kitchen towel so that they dry well. The onion is similarly cleaned from the top layer, rinsed and cut into three parts. After that, put the dill and onions in a blender and grind finely. If the hostess does not have a kitchen machine, you can chop the onion on a grater, and finely chop the dill with a sharp knife.
Pour the meat broth to the onion and dill in a blender, add the meat and grind until smooth. We bring the filling to taste by adding 1/2 teaspoon of salt and black pepper, mix thoroughly.
Divide the dough to form chebureks. From this amount of ingredients, we should get 10 medium products. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll each of them with a rolling pin. We put minced meat on half of the circle, close and carefully seal the ends of the cheburek with a fork or a special knife for cutting the edges. Similarly, we prepare all the rest.
We put a deep frying pan on the stove. When the pan is hot, pour about 200 ml of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and fragrant food will certainly surprise your loved ones and friends.

On kefir - tasty and simple

Pasties cooked on kefir dough are tender and fragrant not only when they are just fried, but also when they have cooled down. It will not harden and remain tender, even when cold.

Ingredients:

0.5 liters of kefir
0.5 kilograms of flour
1 teaspoon salt
0.5 kilograms of minced meat
1 head of onion
1 tablespoon water
salt and pepper to taste
100 grams of vegetable oil

Cooking:

We take a bowl, pour kefir there, salt and pour flour in portions, stirring constantly. When the mass thickens, spread it on a countertop sprinkled with flour and knead until elastic. Then cover with foil and set the dough aside until we prepare the filling.
Place the minced meat in a small bowl, salt, add ground pepper and various spices that the hostess only wishes. Peel the onion and grate or chop finely. Add one tablespoon of water to the filling.
We roll out the dough on the countertop with a rolling pin and cut out circles for shaping pasties with a large cup. We roll each cake to the required size and put minced meat on one half. We seal the edges well.
We heat a large frying pan on the stove, pour vegetable oil into it and fry each cheburek for 5 minutes on each side until they become ruddy. After frying, put them on a paper towel to remove unnecessary fat. Incredible delicious pasties on kefir dough will certainly please your family.

How to cook pasties with veal or beef at home?

Cooked pasties stuffed with beef or veal surprise with a delicate and unique taste. Choux pastry is best suited, because it perfectly sets off the taste of beef and veal meat.

Ingredients:

300 grams of sifted wheat flour
1 chicken egg
1 pinch of salt
5 tablespoons of drinking water
400 grams beef or veal meat
1 large head of onion
ground black pepper to taste

Cooking:

We thoroughly clean one head of a large onion, rinse it and, together with beef or veal meat, gently grind it with a meat grinder or blender. Add spices and set aside so that the meat is saturated with spices.
Meanwhile, prepare the dough. In a large bowl, put 5 tablespoons of the sifted flour and pour boiling water so that it is brewed. We break the chicken egg, add the rest of the flour and knead an obedient and elastic dough. After that, lay it out on the countertop, use a rolling pin to form a square. We cut the dough into identical rectangles, put the minced meat on each of which, carefully fix the edges of the pasties with our fingers.
We heat the pan on fire and bake without vegetable oil. Turn pasties should be when the dough puffs up. Put the dish on a plate and grease with vegetable oil. This dish goes well with homemade sour cream.

Pork and beef juicy pasties

Pasties stuffed with mixed beef and pork surprise with their lightness and juiciness. They are very easy to prepare, the ingredients are simple and do not require large investments.

Ingredients:

water - 500 mg
chicken egg - 1 piece
sifted wheat flour - 1 kg
minced pork and beef - 1 kg
onion - 2 heads
drinking water - 100 ml
salt - 1 teaspoon
pepper, spices to taste

Cooking:

1 kg of pork and beef (in any ratio) is thoroughly ground with a meat grinder or blender.
In a bowl, stir the water and salt until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is difficult to mix with a spoon, put it on the countertop and knead it on it. Cover the formed dough with a film or plastic bag and leave to rest.
Peel the onion and finely chop the minced meat. After the pestle, it is necessary to crush the minced meat with onions so that a sufficient amount of juice stands out. Add salt, spices and water, mix thoroughly.
Divide the dough into several equal parts. From each part we form a ball, which we roll out. We spread the filling on one part of the circle, close the pasties and carefully seal the edges with our hands or a fork. Fry in melted butter in a frying pan. Turn over to the other side when a golden crust appears.

Chebureks can be called one of the most popular dishes of oriental cuisine. They have firmly entered the home diet of many families and have taken root in the fast food menu. But don't confuse those flat, oil-soaked pieces of dough that you can buy in street shops with real chebureks. Chebureki is not just a flour product with minced meat, but a kind of culinary masterpiece that requires a certain skill. Many housewives are wondering how to cook pasties at home so that they turn out beautiful and tasty. The process of preparing chebureks is not particularly difficult, and everyone can handle it. Therefore, if you want to pamper your loved ones and cook pasties for the family table or receiving guests, feel free to get down to business.

What you need to cook chebureks

For the preparation of chebureks, as for most national oriental dishes, simple and affordable ingredients are required: flour, vegetable oil, meat, herbs and onions. And of course, spices and salt must be on hand. For a family of four, you need about 17-20 pasties. It is for this amount that the following proportions are calculated:

Dough

2 cups of flour
2 cups boiling water
2 teaspoons salt
2 tablespoons vegetable oil

300 gr. good meat with fat (beef or lamb, ideally it is good to take both types of meat)
2-3 large onions
bunch of greenery

Additionally

Approximately 1/3 liter vegetable oil for frying
A little (1-2 tablespoons) flour for rolling out the dough

The secret of chebureks is in the dough

The ideal dough for cheburek: tender, thin and crispy. It is a well-rolled shell, combined with spicy and juicy meat stuffing makes the cheburek really tasty. How to cook chebureks at home so that the dough turns out crispy? To do this is quite simple, you just need to follow certain rules.

See also: how to cook eggplant in a slow cooker. Simple and fast!
In this article, we will tell you how to cook beef stroganoff at home.
To make the dough tender, the flour must be brewed. To do this, boil about two glasses of water, stir a spoonful of vegetable oil in boiling water and add a teaspoon of salt. Now pour one glass of flour (out of three available) into a bowl and brew this mixture with the resulting boiling water. Thoroughly stir the base for the dough and slowly add the remaining flour. When the dough becomes glossy and elastic, you will need to knead it well so that it becomes elastic, shape it into a ball and, covering it with a film, put it aside for about an hour. How to cook pasties at home, the video will also help. Especially if you are dealing with a test for the first time. Let the dough rest while we work on the filling.
Filling: simple and juicy

The modern hostess is unlikely to have time to, in accordance with classic recipe chop the meat and onion with a knife. How then to cook pasties at home so that the minced meat is tasty and juicy? A meat grinder with a large grate will come to our aid, which will quite successfully cope with this task.

To make the filling tasty and appetizing, you do not need to skimp. Let's take a piece of the best meat, it would be great to add fat tail fat to it, and if not, it's also not scary, beef will do. Twist the meat along with the onions, you also need to take a lot of onions so that the filling comes out juicy. For taste and aroma, add finely chopped greens, salt and black pepper. You can add other favorite spices, but you should not get carried away with them: onions, herbs and black pepper will be enough to emphasize the taste of meat.

The final stage: sculpt and fry

So, our dough has come. Sprinkle the work surface on which we will roll out the dough with flour.
We make a thin layer, cut out large circles with a saucer, put a spoonful of minced meat in the middle of each, do not overdo it - after all, the cheburek dough is very thin, and if there is too much minced meat, the dough may simply break. We carefully connect the edges and pinch. It is necessary to pinch in good conscience so that the cheburek does not open during frying and does not lose the precious meat juice.

In advance, you need to put a deep frying pan on a strong fire, and even better a medium-sized cauldron, and generously splash vegetable oil there. It should be enough so that the chebureks float freely when frying and do not touch the bottom. The oil must be properly heated and only then throw pasties into it. Fry quickly, reducing the heat to medium, until the dough is browned to a delicious golden crust. Ready chebureks need to be caught with a slotted spoon and put on a wide dish. The dish can be covered with a napkin or paper towel to absorb excess oil.

Now you can please your family and friends with this hearty and very tasty dish at any time.

In fact, chebureks are just semicircular pies made from unleavened dough. Its recipe can be infinitely varied by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.

Flour, plain water, a little bit of additives, stuffing - that's all you need for crispy chebureks. To prepare the dough, add flour to boiling water and mix immediately.

You will need:

600 grams of wheat flour;
300 ml of water;
chicken eggs - 1 piece;
refined oil - 35 ml;
table salt - 8 grams.

Cooking time: 45 min.

How to make delicious crispy dough for chebureks:

Step 1. Pour 300 ml of water into the pan, add a teaspoon of salt, pour in refined oil. Wait for the liquid to boil, and immediately turn off the stove.

Step 2. Pour 120 g of flour into hot water, stir thoroughly so that there are no lumps.

Step 3. Cool the dough. And when the mass becomes warm, add the egg, beat.

Step 4. Pour the rest of the flour into the resulting mixture in small portions. Knead with your hands until the dough becomes elastic.

Step 5. Cover the lump with a damp cloth or cling film. After 30 minutes, you can start sculpting pasties.

Crispy dough with vodka for chebureks

In this recipe, one ingredient may confuse you - vodka. But do not worry, vodka is used as a baking powder, and it will not be felt at all in ready-made chebureks.

Required set of products:

650 g baking flour;
350 ml of plain water;
a tablespoon of vodka;
chicken eggs - 1 piece;
refined oil - 40 grams;
salt - half a teaspoon;
granulated sugar - 5 grams.

To knead the dough, you will need: 45 minutes.

Pour water into the pan, add oil, salt and boil;
Brew immediately in a hot liquid 160 g of flour, mix the lumps thoroughly, let cool;
Tip: in order to achieve the perfect consistency, it is very important to thoroughly stir the flour brewed in boiling water;
In another bowl, mix well the remaining flour with the egg, salt, sugar, vodka;
Combine the contents of the two containers and knead a tight dough. Then wrap it in a bag or cling film. 30 minutes is enough for the dough to “rest”.

Dough for chebureks with mineral water bubbles

To make the dough “bubbly”, add a little vegetable oil to the liquid mass.

For cooking you will need:

250 ml of table mineral water (with gases);
300 g wheat flour;
20 ml of vegetable oil;
sugar + salt - half a teaspoon each.

The whole process will take: about 40 minutes.

Cooking:

Cool the mineral water in advance;
Put salt, sugar into a deep bowl, pour in mineral water, stir until they are completely dissolved;
In a bowl of mineral water, start gradually pouring the sifted flour. In the process, stir with a whisk to make the mass homogeneous;
When the consistency of the dough is similar to pancake, add vegetable oil. It will give fried pasties bubbles;
Add the rest of the flour and knead with your hands until the dough is smooth. It must definitely “rest”, so wrap it in a film and leave it for 40 minutes.

Delicious crispy kefir dough for chebureks

Kefir added at the right time will make the unleavened dough more tender. Yes, and the taste and color of such pies will be more interesting.

Ingredients:

flour - 0.6 kg;
kefir (fat content 3.2%) - 250 ml;
chicken eggs - 1 pc;
salt - 10 g.

Cooking time: 45 min.

Cooking:

In a wide bowl, beat the egg with salt, add kefir. Stir with a whisk;
Sift the flour, then pour in small portions into the kefir mixture;
Put the resulting mass on the work surface, knead until the lump of dough becomes smooth;
Cover with a clean, slightly damp towel. After 40 minutes, you can start sculpting.

Milk dough recipe for delicious chebureks

Everything is elementary, you don’t even need to be smart. Just the usual unleavened dough, in which water was replaced with milk, this does not affect the taste in any way, but the pie turns out to be tender and ruddy.

Required set of products:

flour (highest grade) - 0.5 kg;
egg (first category) - 1 piece;
milk (fresh) - 300 ml;
salt (cooking) - 10 g;
soda (food) - on the tip of a knife.

Cooking time: 40 min.

How to do:

Step 1. Combine the sifted flour with soda.

Step 2. Break the egg into a bowl, salt, stir.

Step 3. Combine the egg mixture with milk, beat with a regular whisk.

Step 3. With constant stirring, add flour to the milk mixture.

Step 4. Roll the dough into a ball, knead it with your hands until it becomes smooth and plastic.

Step 5. Wrap with a damp cloth. Before sculpting, the dough should rest for at least half an hour.

Classic variant

No doubt, chebureks are delicious. But the most important thing for the hostess is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.

For the classic test, you will need the following products:

0.8 kg of sifted flour (grade "highest");
hot water (almost boiling water) - 200 ml;
cold water (almost ice cold) - 200 ml;
refined vegetable oil - 60 ml;
table salt - 8 grams.

Required cooking time: 40 minutes.

How to do:

Step 1. First, divide the flour, salt into two identical parts. Divide into separate, but deep enough bowls.

Step 2. Prepare the custard version of the dough: pour boiling water into the first bowl of flour, knead quickly so that the mass is without lumps.

Step 3. Prepare unleavened dough: pour cold water into the second bowl of flour, knead as usual.

Step 4 Combine both versions of the dough, pour in 60 ml of refined oil, mix well. You will get a uniform, elastic ball that does not stick to your hands.

Step 5. Wrap the ball formed from the dough with a damp cloth, you can also use cling film. Put on the shelf of the refrigerator for half an hour.

Step 6. Put the chilled and sufficiently “rested” dough on the desktop, form bundles from it, cut them into identical pieces. The size of the rolled cakes depends on the personal preferences of the cook. Many people like big pies, but there are those who like small pasties, literally one bite.

How to cook pasties

To make pasties tasty and juicy, you will need:

flour (highest grade) - 0.5 kg;
purified water - 200 ml;
refined oil (olive) - 5 g;
table salt - a pinch;
lamb + pork - minced meat 150 g each;
peeled onion - 150 g;
meat broth - 50 ml;
cilantro - 1 bunch;
parsley - 1 handful;
refined oil - for frying.

Cooking time - 1.5 hours. Calorie content of 100 g - 435 kcal.

How to cook:

If desired, you can cook any filling. You can make pasties, for example, with one beef, you can make cold cuts, and also prepare an option for those who do not eat meat. Any fillings are possible, both traditional from cottage cheese and greens, and the most unexpected ones from pollock.

Here are some of the most popular options:

chopped greens mixed with salt and beaten egg;
cabbage (for this you need to chop it, chop the onion, grate the carrots, stew everything in a pan and add some spices);
pollock fillet, minced together with onions, seasoned with spices and butter;
cottage cheese seasoned with salt, pepper and chopped herbs;
beef, forgiven through a meat grinder and mixed with chopped peeled tomatoes, chopped cilantro;
mixed minced pork and beef, seasoned with onions, which must be chopped and then kneaded with spices and salt, add herbs, a little garlic and water.

Little tricks:

the meat filling will become more juicy and soft if you add a little water to it;
add a little vodka to the dough so that the cheburek crunches;
spread the filling on half of the cake, then fold the cake in half and connect the edges, squeezing air out of the pasties;
for greater strength, the edges of the cheburek need to be lubricated with protein;
in the cheburek edge, the products are pressed down with a special device, and at home, you can use an ordinary fork;
so that the pie does not burn during frying, remove excess flour from it.

Chebureks are made from unleavened dough. Unlike yeast dough, with him absolutely no fuss. He does not have to devote all day, just take flour, cold water, milk or kefir, butter, salt and a little vodka, combine everything - and you're done!

Another detailed recipe for making pastry dough is in the next video.

I am glad to welcome you again dear readers my blog! The other day I was visiting a friend whom I had not seen for several months. The city is big, but there is no time to visit each other, unfortunately. With the advent of progress, we have forgotten how to visit, live communication replaces the Internet.

So, she treated me to what do you think? Homemade pasties with meat. Knowing that she does not really like to make any pastries, she was very surprised. And at first I didn’t even believe that she did it herself, and didn’t buy it.

It turned out that she took up baking after their beloved mother-in-law lived for a month. She didn't want to lose face and had to come up with something on the table all the time. And suddenly she became interested in cooking. Now he constantly pampers his own with fresh, delicious pastries and only those.

Of course, I asked about the cheburek recipe, but it seemed to me not enough and I decided for myself and for you to write this article and different ways preparation of such pastries. After all, my blog is my cookbook. I confess, I myself have not cooked such pies before, although I really like fried pastries. I’m doing it, but somehow I didn’t even think about this pastry before. I will make up for lost time.

What is a cheburek? This is a pie made from unleavened dough with spices and stuffing. Usually minced meat is taken for the filling. They fry it in vegetable oil, so for those who are on a diet, to my regret, it does not fit in any way. But for those who like to pamper themselves - you are welcome.

This is the most classic and most successful way of preparing our pastries. According to it, the Crimean Tatars cook. And these pies can still be called their national dish. So they know a lot about it.

Dough Ingredients:

Flour - 480 gr (3 cups)
Water - 3/4 cup
Egg yolk - 1 pc.
Vegetable oil - 1/3 cup
Salt - 0.5 teaspoon

Filling Ingredients:

Minced meat - 400 gr
Onion - 2 pcs
Water - 100 ml
Salt and ground pepper - to taste
Vegetable oil - for frying

1. Separate the yolk from the protein and pour it into a glass, add 3/4 of the water, add salt and stir.

2. Sift the flour into the dish and gradually pour in the water with the egg, while stirring. Flakes should form.

3. Pour in vegetable oil and knead the dough. You don't need to stir it for a long time. Then cover and leave for 30-40 minutes.

4. In the meantime, let's take a look at the filling. Add salt, pepper, finely chopped onion and 100 ml of water to the minced meat. So it will be juicier. Mix everything evenly.

6. Roll out one bun. Put the filling on one half, press it lightly on top. And cover tightly with the second half, pressing so that all the air comes out. This way they won't burst while frying. Seal the edges and cut with a curly cutter. And do this with all the pieces.

It is not necessary to start baking in advance, only immediately before frying.

7. Heat up a frying pan with vegetable oil and put the blanks there. Do not spare the oil, pour it abundantly. Fry over medium heat on both sides until golden brown.

These pasties are very tender. They are tasty and a little flaky. And with pimples, which I like.

Cooking delicious and juicy pastries, like in a cheburek

About the previous recipe, this one differs in that it does not contain an egg, but it is added butter. Will have to compare! The composition and quantity of products here is designed for 40 pieces.

Ingredients:

Water - 500 ml
Flour - 7-8 cups
Melted butter - 6 tablespoons
Salt - 1 teaspoon
Sugar - 1 teaspoon

For the filling, take:

Minced beef - 1 kg
Onion - 4 pcs
Water - 1 glass
Salt and pepper - to taste

1. Add salt, sugar and melted butter to the water. Mix well.

The water should be warm, but never hot.

2. Pour the sifted flour into the dish. Make a well in the middle and pour in a little water while stirring. When the dough has already become thick enough, move it to the table. So it will be more convenient to knead it further. It is necessary to achieve a dense texture, so that when frying our pastries would not burst and let the juice out. Wrap it in cling film and refrigerate for one hour.

3. Finely chop the onion and add it to the minced meat, salt and pepper. Mix well and then pour in water to make it a little watery. Stir. The meat should be the consistency of sour cream.

Without adding water, chebureks will not turn out juicy.

4. Take the dough and cut it into several pieces, depending on what size you will make pies. Roll the pieces into rounds.

5. Sprinkle the table with a little flour and roll out each piece thinly. Spread minced meat on one half. If it turned out to be not greasy, then add a piece of butter. Cover with the second half and press down the edges. Then cut the edges with a special cutter. You can also use a regular plate so that the edges are even.

6. Heat the pan, pour in the oil. Fry on each side until golden. They turn out bubbly, very tender and juicy.

A step-by-step recipe from choux pastry, with the addition of vodka

Here is an alternative cooking option for pasties. Can you imagine, here vodka should be added to the dough (!). This makes it crispy and crumbly. Try it and please your family and friends with such a delicacy. By the way, my girlfriend, whom I talked about at the beginning of the article, how she cooked according to this recipe.

Ingredients:

Flour - 500 gr

Egg - 1 pc.

Salt - 1 teaspoon

Sugar - 1 teaspoon

Vodka - 10 ml

Vegetable oil - 20 ml

Hot boiling water - 300 ml

For filling:

Minced meat - 600 gr

Water - 100 ml

Onion - 200 gr

Salt, ground black pepper - to taste.

You will also need additional vegetable oil for frying and flour for rolling.

Sift flour through a sieve.

1. Take half of the flour and place in a deep dish. Add salt, sugar and sunflower oil. Stir. Then immediately add boiled hot water in one go and mix again. It's okay that the dough will turn out with lumps, later they will disperse. After kneading, leave the mass for 15 minutes to cool down.

2. Then break the egg into the mass and pour in the vodka. Mix everything properly until smooth.

3. Now you should add flour in parts, stirring until the mass becomes thick. And then continue to knead on the table with your hands. Sprinkle flour and knead. The dough should be soft and elastic. it should not stick to your hands. Then cover it with cling film and let it rest for 15 minutes at room temperature.

4. Grate the whole onion directly into the minced meat on a coarse grater. Add salt and pepper. Pour water and stir, it should be a liquid consistency.

5. Divide the rested dough into equal pieces. Roll each piece very thinly. Put the filling on one half in a thin layer not to the brim, as if smearing.

6. Then cover with the second half and press down a little with your hand to remove air. Pinch the edges with a fork. And what would be beautiful and even then trim with a curly cutter. In the same way form all the other blanks for baking.

7. Heat the pan well and pour a large amount of vegetable oil into it. Dip our blanks there and fry on both sides until a beautiful golden color, about 2-2.5 minutes on each side.

8. To clean excess fat, lay out the finished pastries on a flat plate with a paper towel. Their indicated ingredients make 20 pieces of wonderful, beautiful and amazingly tasty chebureks.

Very successful crispy dough from Chef Ilya Lazerson

Watch a video on how to make the most successful dough for chebureks from the famous chef Ilya Lazerson. All you need to make it is flour, water and salt. And, of course, the meat filling.

You will not regret the time you spend watching this master class. The Honorable Ilya Isaakovich tells in great detail and quite interestingly and shows his skills in the kitchen. In his own unique way.

According to this recipe, they turn out so thin and crispy, with amazingly tasty and juicy filling. And he cooks in such a way that looking at the cheburek, the saliva is already flowing and you want to rush to the kitchen and start cooking yourself.

By the way, here's something else I thought about, I need to try to make them again, I also think it will be great.

Choose the way you like. I'll probably start with the vodka recipe, and then I'll try the rest. After all, it doesn't take that long to get ready. But I will please the family with delicious and juicy pasties own cooking. Homemade is always tastier.

And I want to wish you successful baking. Come again.

According to one version, Russians learned how to cook pasties from Crimean Tatars after Russian-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct chebureks and tasty chebureks - hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. Cooking chebureks is associated with Caucasian or Central Asian chefs and seems to be a difficult task. But cooking pasties at home should not scare you. You can also cook 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. Chebureks at home are easy to cook, the main thing is to know good recipes pasties. 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, a photo of these ready-made pasties makes saliva flow even for a well-fed person. It is generally noted that in the case of pasties, the recipe with a photo has magical properties- it makes you think only about chebureks.

Cooking dough for chebureks - very important point. If you want to know how to make chebureks, you must learn how to make cheburek dough well. So, remember, if you are going to make pasties, the dough recipe does not contain yeast. Usually they knead the dough for chebureks in water, but you can also make dough for chebureks in milk. There are pasties on beer, pasties on kefir, they even prepare custard dough for pasties. The dough for chebureks is tasty if you add a little vodka to it. The dough for pasties with vodka is more crispy. In principle, for the same purpose, they make dough for pasties on beer, dough for pasties on kefir. You can save time and make dough for chebureks in a bread machine, you will get delicious chebureks from custard dough. Well, for lovers of gourmet cuisine - pasties from puff pastry, also very tasty pasties. The recipe with puff pastry resembles a dish close to chebureks - burek, or meat pie.

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

Finally, we conclude our article on how to make chebureks with a description of the last step in making chebureks. There are two main ways to fry chebureks. 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 pastry dough and how to cook pasties. This recipe will not leave indifferent any member of your family. We hope you will soon write to us how to make pasties according to your recipe. So we are waiting for your pasties. A recipe with a photo will help other home cooks do everything right.

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