Homemade pasties with meat. The most successful recipe for delicious chebureks

Fragrant, with a golden surface, with a delicious juicy meat filling - that's all about them. Many people love them, but they are afraid to buy in cafes and chebureks. To be sure that the test base is made according to the rules, they were prepared in fresh oil, the filling for pasties is fresh, it is not always possible. You can fry chebureks like in a cheburek, and even much better, at home. You will have the opportunity to make pasties with cheese, potatoes, lean, Crimean, bake in the oven, master the simplest recipe and build pasties from puff pastry bought at the supermarket, knead the dough on kefir. The recipe for pasties with meat at home is available even to novice hostesses. This simple dough is one of the easiest to knead.

So that this dish does not upset you, you will need to know some of the nuances of its creation:

1. Traditional dough is unleavened, consisting of ordinary flour and water. It should be quite dense, but at the same time elastic. Usually per kilogram of flour there are 350 ml of water, one teaspoon of salt. The kneaded dough must be kept for approximately 1.5 hours.
2. Any meat is suitable for the filling - lamb, pork and veal / beef. Often used and chicken. Mixed minced meat is even tastier. It is advisable to purchase fresh meat. When the meat is too lean, you need to report a piece of fat. The meat is minced in a meat grinder with large holes, or finely chopped with a sharp knife.
3. Be sure to add carefully chopped onion, salt and a mixture of peppers.
4. For the filling, fish, mushrooms, cheeses and vegetables are best suited.
5. It is necessary to firmly fasten the edges of the product so that the juice of the meat cannot flow out during frying.
6. It is necessary to fry in large volume oils, any refined oil is suitable for this. Ghee additive butter will improve the taste.
7. It is convenient to fry in thick-walled cast iron cookware, using an electric fryer will save time.
8. The dough is rolled out to a thickness of 3-4 millimeters.
9. It is desirable that the frying process takes place at 180 degrees Celsius, lay out the products in small batches.
10. Put the cooked products on a dry towel so that unnecessary fat is absorbed.

traditional recipe

The simplest recipe for how to cook pasties is a classic.

Remember this step by step recipe and fry delicious homemade pasties with meat in a pan.

Ingredients

The composition of the products is minimal:

• flour - one and a half glasses;
• water - a full glass;
• any refined oil - 0.5 teaspoons;
• salt to taste.

Cooking method

1. Mix the sifted flour with salt, then with butter, rub with your hands and slowly pour in the liquid, knead until the dough stops sticking to your fingers.
2. We cover it with a towel and leave it for one hour, it will become more plastic and soft, it will be easier to roll it out.
3. Roll out into thin sheet, cut out circles with a saucer. We spread the filling on half, cover with the second half, pinch. We press the edges with a fork so that our most delicious products do not fall apart when frying.
4. Fry in well-heated vegetable oil.

In the same way, you can cook them on mineral water, use it instead of water.

The dough should be firm enough not to tear, but flexible enough to roll out easily. This is the most common way, chebureks on the water will remain crispy and rich.

on boiling water

Choux pastry for chebureks is extremely popular. If everything is done correctly, the dough will turn out delicious, crispy, it is very soft, it rolls out easily.

Ingredients

Yield - 12-13 pieces:

• premium flour - half a kilogram;
• 1 piece of egg;
• boiling water - 1 cup;
• sunflower oil - 50 ml;
• salt.

Pour salt into the sifted flour and form a hill out of it, make a hole. Pour in boiling water, gently mix everything (it is better to do this with a wooden spatula, it does not heat up and the dough does not stick to it). Add the egg and oil and mix to the desired state. We send it under a napkin for one hour, the dough in boiling water is ready and it's time to cook crispy chebureks.

On vodka

If you fry pasties with meat, a rather pleasant crispy dough is obtained if you add a little vodka during kneading. Chebureks on vodka have a characteristic crunch, during the cooking process the alcohol will evaporate.

Ingredients

The recipe is for 6 pieces:

• flour of the highest grade - one and a half glasses;
• vodka - 25 milliliters;
• water - half a glass;
• sugar - 0.5 teaspoons;
• some salt;
• sunflower oil - 50 ml.

The vodka dough recipe is no different from classic version. Sugar is responsible for the appearance of a golden crust, thanks to vodka, the dough is kneaded for pasties with bubbles. It is soft and can be rolled out immediately.

Crimean variant

Everyone who has ever rested in the Crimea is convinced that the Crimean chebureks are the most delicious. Crimean hostesses know how to cook crispy dough for chebureks in such a way that they melt in your mouth.

Ingredients

You will need products:

• wheat flour - 3 cups;
• water - an incomplete glass;
• salt - 1 teaspoon;
• yolk - - 1 piece;
• refined sunflower oil - 3 tablespoons.

Before making pastry dough, pour the yolk into a glass of water, add salt and mix. Pour flour in a slide, make a hole and pour water into it, knead. Gradually add vegetable oil. If it turns out cool, add some water. Cover with a towel, it should stand for about an hour.

It begins to delaminate, airy products are obtained from this puff pastry.

Chebureks with cheese are very popular in Crimea. Excellent Crimean chebureks will be obtained if you take hard cheese and brine (for example, suluguni) for the filling in a ratio of one to three and cut into thin strips.

The most delicious pasties with cheese mixed with meat, such as beef, have an excellent taste.

In the oven

We all love fried pies and belyashi, but this food cannot be called healthy, there is too much fat in it. An almost dietary option will turn out if you cook pasties in the oven. And if you take juicy minced chicken for the filling, the dish can be given to children.

Ingredients

For kneading, prepare products:

• wheat flour - 600-650 grams;
• water - a full glass;
• sour cream - 5 tablespoons (of which 1 spoon for lubrication);
• dry yeast - 1 tablespoon without a slide;
• refined oil - 100 grams;
• egg - 1 piece for lubrication;
• table salt - 1 partial tbsp. spoon.

Cooking method

Let's start with the dough:

1. Enter the yeast into the flour base or directly into the water, according to the instructions on the package. Mix all the ingredients and knead a soft dough. Give yourself some time to get up.
2. Prepare the filling to your liking. You can cook pasties with cheese, make minced meat filling.
3. Roll out a piece of dough, cut it on a plate, put one tablespoon of minced meat in half of the circle, cover with the second half.
4. Press the edges well, go over them with a fork.
5. Beat one tablespoon of sour cream with one egg, grease pastries.
6. Cover a baking sheet with parchment paper and lay out the products.
7. Preheat oven to 190 degrees Celsius, bake until browned.

Healthy diet baking is ready.

Even easier, you can cook chebureks from store-bought yeast-free puff pastry bought in a store.

On kefir

Incredibly popular dough for pasties on kefir, it always turns out flawless.

Ingredients

Prepare the following foods:

• premium flour - about 4 cups;
• kefir (you can whey) - 200 ml;
• eggs - 1 piece;
• pinch of salt .

Mix all the products until you get a homogeneous tender dough.

Pasties on kefir are delicious with any filling - meat, cheese, potatoes.

On beer

If you are wondering how to cook the dough in an unusual way, try making pasties, the recipe of which includes beer.

Ingredients

The test components are simple:

• filtered light beer - 200 milliliters;
• premium flour - 3.5-4 cups;
• chicken egg - 1 piece;
• a pinch of salt.

Mix all the ingredients, gradually adding flour, until a soft plastic dough is obtained. Place it in a plastic bag and let it sit for about an hour.

The dish made with beer is bubbly and crispy.

Filling

If you follow the tradition, then they should be stuffed with lamb meat and a lot of fat. But before we cook them, we often prepare another filling - from pork, beef or chicken. Extraordinarily delicious minced meat for this dish is obtained by mixing different types meat. There will be no tasty snack without onions, it is necessary that he let the juice go. Do not forget to add pepper, a little salt, your favorite spices. Before frying pasties, warm the oil well.

Very tasty lean chebureks, mushrooms are used as a filling, for example champignons, chebureks with potatoes, with feta cheese, with fish are good, chebureks with cottage cheese and herbs have excellent taste, Crimean chebureks are prepared with cheese according to the classic recipe.

If you use our advice, the question of how to make pasties will not arise before you. You can always make chebureks at home, master the recipe for choux pastry and the recipe for dough with vodka, prepare a variety of minced meat for chebureks, bake in the oven, fry chebureks with potatoes and enjoy their unique taste and aroma.

Chebureks with a crispy, tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always homemade. Indeed, in this case, the hostess will use only the highest quality ingredients, and put her soul into the treat. The main thing is to be able to cook tasty crispy dough for chebureks, because the result of the entire culinary experiment depends on it.

Delicious and crispy dough for chebureks - a recipe for flour and water

The classic recipe for crispy chebureks suggests using a minimum of products. Indispensable among them will be melted butter(6 tbsp), also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.

1. Salt, sugar and melted butter are poured into a warm liquid.
2. Flour is sifted into a separate deep container, a recess is made in the middle of the resulting hillock, into which oily water is poured in minimal portions.
3. The dough is thoroughly kneaded on a floured surface.
4. When the mass becomes elastic and homogeneous, it must be removed in the refrigerator for 60 minutes.

The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the internal content of the dish will not have time to reach readiness.

Recipe with vodka

Vodka is added not only to sweet brushwood. This ingredient also makes chebureks crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, it is taken: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.

1. Sugar and salt are added to the water. After pouring vodka, the components are thoroughly mixed.
2. Gradually, the sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
3. Lastly, oil is added to the mass.
4. The dough should be tough and tight. As soon as it begins to unstick from the hands, the mass is transferred to the bag and sent for half an hour in the cold.

- Hey, friend, why do you have one onion in pasties?
- Uh, you offend, brother, not one bow - a lot of bows!

Perestroika anecdote

It is difficult to refuse tasty, appetizing, with a ruddy crust pasties. In which of the national cuisines this dish appeared and how to cook it correctly, there are still heated debates. In fact, homemade chebureks are like ordinary stuffed pies, only now they are cooked in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy fragrant chebureks, a lot of onions are put in the filling. And this is not a joke - the onion, releasing juice during frying, makes the filling divine! But with the test, not everyone guesses. After all, it should be at the same time thin, soft, with a slight crunch, and not rubbery.

Pastry dough is the subject of culinary controversy. Someone prefers classic recipe, and someone prepares dough for chebureks on kefir, mineral water, beer or even vodka. The dough for chebureks includes simple ingredients. Here are just the secrets of making the right dough out of them is still worth considering. Many housewives do not add eggs to the dough so that the pasties do not turn out to be brittle, while others knead the dough for pasties in hot water to make it tender and elastic.

In any case, you can choose the most convenient option for yourself, but our task is to tell you how to cook dough for chebureks.

The most common dough recipe for chebureks

Ingredients:
3-3.5 stack. flour,
1 st. warm water
½ tsp salt,
3-4 st. l. vegetable oil.

Cooking:
It is this recipe that most of our housewives use, varying the amount of ingredients at their discretion: someone puts a little more flour, and someone adds oil. If you are used to working with dough on the table - please, and if you have a deep container for this case, use it. Take flour for cooking highest quality and sift it first. Pour flour in a slide, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up flour from the edges, knead the dough. If it turns out to be cool and can be rolled into a tight ball, there is enough flour and no more need to be added. Wrap the dough with cling film and leave it alone for 30-40 minutes, and then start cooking pasties.

Dough for chebureks with bubbles

Ingredients:
2 stack water,
3-3.5 stack. flour,
1 tsp salt.

Cooking:
Pour all the ingredients into a deep container (bowl or pan) and mix until a tight homogeneous mass is obtained, until the dough stops sticking to your hands. Form a ball from the dough, wrap it with cling film or put it in a plastic bag and refrigerate for half an hour. Then proceed to the next steps.

Dough for chebureks with milk

Ingredients:
2.5 stack. flour,
1 tsp salt,
1 stack milk,
1 st. l. vodka.

Cooking:
Pour milk into a saucepan, heat, but do not boil, add salt, stir to dissolve. Sift the flour into a bowl or directly on the table in a pile, make a small indentation, pour milk into it and slowly vodka. Knead the dough. Wrap it in cling film and refrigerate for an hour. In the meantime, you can start preparing the filling.

Dough for chebureks on kefir

Ingredients:
2.5 stack. flour,
1 tsp salt,
1 stack kefir,
1 egg.

Cooking:
In a deep bowl, beat the egg with a whisk or just a fork. Then add kefir and stir. Next, gradually add the pre-sifted flour in small portions. Mix everything well and put the dough on the table, continue kneading it until the desired consistency. Form the resulting dough into a ball, wrap with cling film or place in a plastic bag and leave to rest right on the table for 40 minutes.

Quick dough for chebureks on mineral water

Ingredients:
4 stack flour,
1 egg
1 st. l. mineral water,
1 tsp Sahara.
a pinch of salt.

Cooking:
I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and take care of the flour. Sift flour on the table with a slide, make a depression and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking up the flour from the sides. The dough should be dense, homogeneous and most importantly - not sticky. Wrap it in cling film and leave it for an hour in a warm place. After an hour, punch down the dough, roll it out and start cooking. Cakes from such a dough need to be made thinner than for dumplings or dumplings.

Dough for pasties on beer

Ingredients:
2.5 stack. flour,
1 egg
1 stack light beer,
1 tsp salt without a slide.

Cooking:
Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, mix. Gradually add the sifted flour to this mixture and mix everything thoroughly again. Put the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. Ready-made (already fried dough), due to the presence of beer in it, will turn out tasty and crispy.

Dough for pasties on vodka

Ingredients:
4-4.5 stack. flour,
1 egg
1-1.5 stack. water,
2 tbsp. l. vodka,
2 tbsp. l. vegetable oil,
2 tsp salt.

Cooking:
The presence of vodka in the dough will be completely invisible. But the addition of this ingredient allows you to cook surprisingly crispy and tasty chebureks. It is known that vodka acts in such cases as a baking powder and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, mix, pour into a deeper and larger container and cool the mass. Then beat an egg into it, pour in vodka and add the rest of the flour. Do not rush, introduce the flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then send it to the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

Ingredients:
3 stack. flour,
¾ stack. water (boiling water),
1.5 st. l. vegetable oil,
1 egg
1 tsp salt.

Cooking:
Pour water into a small saucepan and put on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a glass of flour to the water. Mix thoroughly so that there are no lumps, and set aside to cool the mass to room temperature. Then beat in the egg, mix well and take care of the remaining flour. Pour it in a slide on the table, make a recess and pour in the custard mass. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then mix again and proceed to further steps, that is, cooking pasties.

Puff pastry for pasties

Ingredients:
2.5 stack. flour,
200-250 g butter,
½ stack cold water
½ tsp Sahara,
1 tsp salt.

Cooking:
Let the butter melt slightly and then cut it into small pieces. Sprinkle them with flour and mix until smooth. Make a funnel in the finished dough and pour cold water into it, add sugar, salt and mix everything gently. The dough should be elastic. Add a little more flour if necessary. Transfer the dough to a deep bowl, cover with a towel soaked in water and refrigerate for 2-3 hours. After the specified time, take out the dough, put it on the table, roll it out, fold it into an envelope, bending the edges to the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start cooking pasties. If the dough turned out to be too much, divide it into two parts and wrap one of them in cling film, put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is prepared easily, quickly and does not cause much trouble. This means that delicious, crispy, fragrant chebureks can be easily prepared at home. Try it, and you will no longer be lured by the smell of any chebureks, except for those that you cook with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

They were the “yummy” of our childhood. Now pasties have been replaced by fast food, which is already literally at every turn. But can he surpass this juicy meat filling wrapped in thin and crispy dough?

They come with a variety of fillings, but the most popular is meat or chopped meat. They rarely come with potatoes, cabbage, cottage cheese, and even sweet ones. It's strange, but it happens. That is, in fact, the dough is used as a regular pie.

Chebureks are also good because they do not have to be eaten hot, they are very tasty and cold, and even on the second day. But for those who have never eaten them before, we strongly recommend trying the first cheburek directly and deep-fried. This is an indescribable taste and aroma! When you try them in this form, you will not be able to refuse cold pasties.

We invite you to cook five various options test and give time to decide which filling you want more. A lot of tips and secrets are guaranteed from us today!

To prepare the dough, you need the most common ingredients that can really be found in every home. Basically it is salt, flour, vegetable oil and water. It seems there is no need to explain how exactly to choose these products, right?

But eggs are the product that will be needed in four out of five recipes, and you can really write a couple of words about it. Choose eggs - just spit. This is exactly what many buyers think, but do not even suspect that they have already eaten spoiled eggs more than once just because they did not even try to choose fresh ones. How to find them?

1. First of all, try to shake the eggs near your ear before buying them. They should not make any sounds. If there is still a dull sound, it means that the product has been standing for a long time and managed to gain oxygen. In addition, it is likely that the yolk has already come off its walls;
2. The next way to buy fresh eggs is in a cardboard box. This is how eggs are often sold, and in this case, the expiration date for their sale is indicated on the box. Choose the freshest and remember that eggs have another two to three days after the deadline;
3. The next method for purchased eggs is to draw a deep container of water and lower each egg in turn. The lower it lies, the fresher it is.

Now you can start preparing the dough. Think about the stuffing. Whatever tastes best to you, add it. But we told you a couple of secrets about her. Read below.

Classic dough for chebureks

Cooking time

calories per 100 grams

Everyone loves and knows the classics, therefore such recipes simply must exist. Moreover, their existence must be supported. Read and wind on your mustache!

Tip: To cool the dough faster, you can put it in the refrigerator. If chebureks are cooked in winter, you can remove the bowl with it on the windowsill outside the window.

No less popular option and, probably, we can say that it is very close to the classics. Just one ingredient more, but it turns out a completely different dough and, as a result, other pasties. There are no words, you have to try!

How long is 45 minutes.

What is the calorie content - 344 calories.

How to cook:

1. Pour water into a saucepan, add oil and salt to it, mix and put on gas;
2. Bring to a boil and add half the flour, mix thoroughly so that the dough comes together, and a test crust forms at the bottom of the saucepan;
3. Remove from heat and allow the mass to cool slightly;
4. Beat in the egg and bring the ingredients to uniformity with a spatula;
5. Then add the rest of the flour in several stages until you get a homogeneous and smooth dough that can be collected into a ball;
6. Cover and set aside while stuffing is preparing, then use as directed.

Tip: if you are short on time, you can add all the flour at once in the first step, and then only bring the consistency with a raw egg.

Egg dough with vodka for chebureks

It is believed that if a lot of eggs are added to the dough, then it becomes very tender. The same goes for vodka. So here we get a whole bomb of tenderness, the list of components will also include eggs in the amount of four pieces and even vodka! Try it immediately!

How long is 50 minutes.

What is the calorie content - 337 calories.

How to cook:

1. Heat water, add salt to it and dissolve it completely;
2. Add eggs, bring to homogeneity;
3. Next, pour in vodka and mix;
4. Now gradually, in parts, add flour, passing through a sieve;
5. Pour the oil into a saucepan or saucepan and bring to a boil on the stove;
6. Pour hot oil into the dough, mix until smooth and thick, set aside;
7. Then cover, remove for thirty minutes and after that start working with it.

Tip: Don't be alarmed if the dough is tight. After cooling in the refrigerator, it will shrink even more. But it is precisely this consistency of the dough that will make pasties tender.

Do not worry that they will turn out to be alcoholic. As you know, alcohol evaporates during heat treatment and all the most useful remains, so even children can and should be offered chebureks!

How long is 40 minutes.

What is the calorie content - 213 calories.

How to cook:

1. Break the egg into a bowl, add salt to it and beat it a little;
2. Add beer and stir;
3. Then partly put flour through a sieve, kneading the dough;
4. When the mass becomes homogeneous, cover it and let it rest for half an hour.

Tip: You can use dark beer instead of light beer.

The name itself already speaks of the tenderness of the future result. Soft and healthy cottage cheese will turn the dough into the same tender and tasty taste. You should try it too and it's a must!

How much time is 1 hour and 35 minutes.

What is the calorie content - 252 calories.

How to cook:

1. First of all, cottage cheese must be put through a sieve so that it becomes homogeneous and large breasts do not come across in the dough;
2. Add soda to it, mix and set aside for ten minutes;
3. During this time, beat the eggs in a light foam, adding a little salt to them;
4. Mix both masses and bring them to a homogeneous consistency;
5. Start pouring flour in parts (you can fifty grams) through a sieve;
6. After each addition, be sure to mix the components together;
7. Roll up a ball, wrap it in cling film and refrigerate for at least one hour, preferably longer;
8. When you see fit, take out the dough and start working with it.

Tip: in this recipe, you can use cottage cheese of absolutely any fat content.

1. If you want really crispy and at the same time tender chebureks, be sure to add vodka to the dough. At least a couple of drops. This will have a good effect on the dough and on the result. You will be more than satisfied;
2. To get really ruddy and crispy chebureks, they must be fried in a huge amount of oil. That is, not so that it covers the bottom, but so that the whole cheburek goes under the oil. So we recommend deep-frying them;
3. The dough must be put in the refrigerator so that all the components are even better connected. This is a mandatory item in the preparation of any pastry dough;
4. To make the filling really juicy, you need to add some kind of liquid to its composition. It can be plain water, broth or even sour cream. The consistency of the filling should be like a thin puree. Also, for juiciness, onion, fat or lard are added to the filling;
5. It is very important to carefully close the pasties, otherwise the liquid will flow out, combine with the oil and get an explosion of spray. This can not only stain the stove, but also burn your hands;
6. For those who crave hot chebureks with those very pimples, as in mouth-watering photographs, we have a special secret. Chebureks just need to be poured with oil while they are fried from below. But here it is important to know the golden mean, because if you overdo it, the cheburek will burst;
7. Before sending chebureks into oil, they must be cleaned of flour with a special brush. In this case, flour will not get into the oil, and it will remain light and usable for a long time;
8. If you don’t like onions, we suggest chopping them for the filling with a grater or smashing them in a blender to a puree state. But here it is very careful, as a lot of juice will stand out from the root crop and not only the strongest cook will cry, but also relatives in the next room. Not the most pleasant task, unfortunately;
9. Put the finished “patties” on a wire rack or paper towels to remove excess oil. If put immediately on a plate, then a lot of oil will gather at the bottom;
10. For a beautiful and ruddy color, you can add a little sugar to the dough. The same role can be played by any beer in the dough;
11. Real chefs believe that the proportion of dough, onions and meat should be absolutely equal. That is, 30 grams of meat, 30 grams of onion and 30 grams of dough. It turns out tasty, juicy and rich! Still, with such and such a filling;
12. Another good way to make pasties juicy inside - add a peeled tomato directly to the meat. One tomato per pound of meat will be enough.

Chebureks are loved by everyone and they are simply incredibly tasty. Probably, there will not be a person who would refuse the supplement. Unfortunately, they are not quite presentable to serve for a holiday, but on a weekday it is quite possible to treat guests to them, and at the same time yourself!

To make pastry dough at home, it is enough to take 3 components - water, salt and flour. More possible complicated recipes with the addition of chicken eggs, light beer.

Homemade dough is the basis for delicious chebureks with meat, ham, cheese and other fillings. It is prepared in many ways on ordinary water, low-fat kefir, milk, mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and follow the general mixing technology.

Calorie dough for chebureks

The calorie content of the dough for chebureks is about 250-300 kcal per 100 grams. The least nutritious are baking blanks based on 3 simple ingredients - a product of grain processing, water and salt. Adding beer or kefir increases the calorie content of the dough.

1. For the preparation of chebureks, it is better to take the highest grade flour. It is advisable to sift the product before kneading.
2. Vodka is an additional ingredient in baking. Required in a minimum quantity. It gives the dough elasticity and strength. Promotes the formation of bubbles.
3. Before cooking chebureks, leave the dough piece alone for at least 30 minutes.
4. Roll out into small round cakes. Juices should turn out thinner than for dumplings.

Classic delicious crispy dough

Ingredients:

• Warm water - 1.5 cups,
• Wheat flour - 700 g,
• Salt - 1 teaspoon,
• Sugar - 1 small spoon
• Vegetable oil - 50 g.

Cooking:

1. I carefully sift the flour through a sieve. I pour it onto a large kitchen board.
2. I make a hole in the middle of the hill.
3. I pour vegetable oil and boiled water. I put 1 teaspoon of granulated sugar and salt.
4. I knead until smooth. Focus on density. The dough for chebureks should not be too liquid. I gradually add flour. I interfere.
5. After kneading, I divide into balls of the same size and roll out. The dough is ready.

Video recipe

Dough with bubbles like in cheburek

Dough with bubbles in cheburechnaya is prepared from 3 components. This is done not so much to get good taste how much in order to save and speed up the cooking process. The recipe is very simple.

Ingredients:

• Water - 2 glasses,
• Salt - 8-10 g,
• Flour - 700 g.

Cooking:

1. I pour the ingredients into a large and deep container.
2. I mix vigorously. The consistency of the dough piece should be tight. I knead until it stops sticking to my hands.
3. I form a big ball. I put it in the fridge, covered with cling film.
4. I am preparing the stuffing for chebureks. After that, I take out the dough and start baking.

Videos cooking

How to make dough for pasties on vodka

Vodka is a baking powder that makes the dough more tender and airy. Adding a minimum amount of alcohol allows you to prepare crispy and tasty pastries. Don't worry about the taste and smell of alcohol. In finished products, the presence of a secret ingredient is imperceptible.

Ingredients:

• Flour - 4.5 cups
• Chicken egg - 1 piece,
• Water - 1.5 cups,
• Vodka - 2 large spoons,
• Vegetable oil - 2 tablespoons,
• Salt - 2 large spoons.

Cooking:

1. Pour into a small saucepan clean water. Salt, add vegetable oil.
2. I turn on the stove. I bring water to a boil.
3. I pour 1 glass of grain processing product into hot water. Mix thoroughly with a whisk until smooth.
4. I cool down the mass. I crack an egg. I put 2 tablespoons of vodka. I pour in the rest of the flour. I'm not in a hurry, I introduce the ingredients gradually.
5. Mix until elastic and homogeneous, without lumps.
6. I wrap it in a kitchen towel. I leave it on the kitchen table for 30 minutes, and then put it in the refrigerator for 1 hour.
7. After the dough "ripens", I start cooking chebureks.

Dough for chebureks on kefir

Ingredients:

• Kefir of any fat content - 1 cup,
• Wheat flour of the highest grade - 500 g,
• Salt - 1 pinch,
• Egg- 1 piece.

Cooking:

1. I crack an egg in a bowl. I add salt. Beat with a fork, whisk or use a mixer.
2. I pour kefir. I mix thoroughly.
3. I am gradually introducing a product of grain processing. I pour in small amounts.
4. I mix everything in a bowl. I spread the lump on the kitchen board. I knead and bring to a dense consistency.
5. I form a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.

Helpful advice. Flour should be pre-sifted for softer and fluffier baked goods. On kefir, you can cook pancakes or dumplings.

Dough for chebureks in milk without eggs

Ingredients:

• 2.5% fat milk - 1 cup
• Vodka - 30 g,
• Wheat flour - 500 g,
• Salt - 1 teaspoon.

Cooking:

1. I pour the milk into a saucepan. I put it on the stove, heat it up and dissolve the salt.
2. I'm sifting flour. I make a small indentation, pour out the milk and gradually add vodka.
3. I knead the dough. I wrap it in cling film or put it in a plastic bag. I send it to the refrigerator for 1 hour.
4. After I proceed to cutting into small pieces and rolling. While the dough is “ripening”, I am closely engaged in the filling for chebureks.

Mineral recipe. Fast and simple

Ingredients:

• Flour - 4 large spoons,
• Chicken egg - 1 piece,
• Mineral water - 1 tablespoon,
• Sugar - 1 small spoon
• Salt - 1 pinch.

Cooking:

1. Thoroughly and gently beat the egg with salt and sugar. I use a mixer to speed up the process.
2. I add mineral water. I put it aside.
3. I sift the flour on the table. I make a small crater (recess). I pour the mixed liquid.
4. Thoroughly knead until a dense and homogeneous workpiece is obtained. The mass should not stick to the hands.
5. I put it in a large and deep plate. I cover with a damp towel or wrap in cling film.
6. Leave in a warm place for 50-60 minutes.
7. I crush the crispy dough base, divide into portions. I roll it out and start cooking, adding the filling.

On mineral water, I quickly and simply cook pancakes and dough for dumplings.

How to cook the best choux pastry for chebureks

Ingredients:

• Flour - 640 g,
• Water (boiling water) - 160 ml,
• Vegetable oil - 30 ml,
• Chicken egg - 1 piece,
• Salt - 1 small spoon.

Cooking:

1. I put water on the stove. I add vegetable oil and salt. I bring it to a boil.
2. I immediately add half a cup of flour. Mix thoroughly until a homogeneous mass without flakes and lumps. I remove it from the stove and leave to cool.
3. I add the egg to the test mass at room temperature. I mix.
4. I pour out a slide from the remaining volume of flour on the table. I make a hole at the top. I add custard. I knead until smooth. The workpiece must stretch.
5. I leave it alone for 30 minutes. I mix again. After that, I start cooking chebureks.

Delicious puff pastry

Ingredients:

• Flour - 500 g,
• Butter - 250 g,
• Cold water - half a glass
• Sugar - 5 g,
• Salt - 10 g.

Cooking:

1. Slightly melted butter cut into small pieces.
2. I sprinkle with grain processing product. Stir until the oil is completely dissolved.
3. I make a funnel in a test basis. I pour water. I add sugar and salt.
4. Gently mix the ingredients. I add more flour if necessary. The finished workpiece should be elastic in consistency.
5. I transfer to a large saucepan. I cover with a moistened towel made of natural fabric.
6. I send it to the refrigerator for 2-3 hours.
7. I get