Chebureks with a crispy tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always the one you prepare yourself at home. 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 prepare a tasty, crispy dough for pasties, because the outcome of the entire culinary experiment depends on it.

Tasty and crispy dough for pasties - recipe using flour and water

The classic recipe for crispy pasties suggests using a minimum of ingredients. Melted butter (6 tbsp) will be indispensable among them; also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.

1. Salt, sugar and melted butter are poured into the warm liquid.
2. Flour is sifted into a separate deep container, a depression is made in the middle of the resulting mound, into which oil 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 should be put in the refrigerator for 60 minutes.

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

Recipe with added vodka

Vodka is added not only to sweet brushwood. This ingredient also makes pasties crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, take: 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 in the vodka, the components are thoroughly mixed.
2. Gradually sifted flour is poured into the liquid. It's best to add just a few tablespoons at a time.
3. Lastly, oil is added to the mixture.
4. The dough should be cool and dense. As soon as it begins to come off from your hands, the mass is transferred to a bag and sent to the cold for half an hour.

Chebureks are always delicious! You don’t have to risk your health and buy them from the stall around the corner. You can cook it at home just as well. Chebureks will turn out delicious, with crispy dough and amazingly juicy filling, if you do everything exactly according to the recipe.

Juicy pasties - general principles of preparation

The simplest dough recipe made from flour and water. But such products turn out rubbery and not very tasty. It is much more interesting to cook crispy, pimply, airy chebureks. To do this, butter, eggs, vodka, beer and other interesting ingredients are added to the dough. Recipes with brewing technology are especially successful. In any case, the prepared dough should be allowed to rest so that it becomes elastic and shrinks less when rolled out.

Classic filling:

If the meat is not fatty enough, add lard. For juiciness, add a little water or milk. The addition of garlic and herbs gives the chebureks a good taste. You can use any spices for minced meat, but oriental seasonings fit especially well into the filling.

Pasties are made in the form of semicircular pies. It is important not to apply a thick layer of filling so that the minced meat has time to cook along with the dough. Chebureks are always fried in oil. There is no need to spare fat, the pasties should float freely. If the products touch the bottom of the vessel, then scorch marks will form on them.

Juicy pasties made from simple unleavened dough

The simplest recipe Chebureks. These are the products that can be bought in stalls on the market. The dough is ordinary water with vegetable oil, nothing complicated, but it turns out tasty and satisfying.

Ingredients

600 g flour;

300 ml water;

1 tsp. salts (without tubercle);

80 ml oil;

A pinch of sugar.

For filling:

350 g minced meat;

150 g onion;

30 g ice water or milk;

Herbs, spices.

Preparation

1. Dilute salt, butter and sugar in water. Add flour, knead the stiff dough. We transfer the lump into a bag and forget about it for thirty minutes.

2. Finely chop or twist the onion for minced meat, mix with chopped herbs, add water, spices, season the filling with herbs and stir thoroughly.

3. Take out the dough and divide it into 7-8 parts. But you can make the pasties smaller or larger. Roll out each piece into a thin, but not transparent, cake.

4. Spread a thin layer of filling on half. Cover with the free part and pinch the edges of the cheburek.

5. Fry in heated oil in a frying pan until golden brown. There is no need to turn the heat up too high so that the filling inside has time to cook.

Juicy pasties made from dough in hot water

The recipe is very interesting test for juicy pasties. The recipe is not custard, but hot water is used. The presence of two types of meat is mandatory.

Ingredients

250 g water;

700 g flour;

1 spoon of rast. and drain. oils;

For juicy minced meat:

1 onion;

250 g meat:

50 g drained butter;

4 sprigs of parsley;

4 sprigs of dill;

Preparation

1. You need to start cooking pasties with minced meat. We twist the meat with the onion. Add chopped greens to the mixture. Season the filling with salt and pepper, add cumin and, if desired, garlic. Cover and place in the refrigerator for an hour.

2. Pour into a bowl hot water, add butter and vegetable oil, stir and add salt. Leave for ten minutes.

3. Beat the egg with a fork, pour it into water with oil, and mix.

4. Add flour, make a stiff dough. Knead until elastic. Then we put it in a bag and leave it for half an hour.

5. Divide the dough into pieces, roll out thin flat cakes. The size of a saucer or regular flat plate.

6. Spread a layer of minced meat onto one half, leaving the edges untouched.

7. Place a few small pieces of butter on top of the minced meat. We pinch the edges of the pasties. We devote this moment Special attention, you need to make a strong seam, otherwise the juices of the meat will flow out from inside, the drops will “shoot”.

8. Fry the pasties in hot oil on both sides. Remove the juicy products to paper towels to absorb excess oil.

Juicy pasties made from choux pastry

The recipe is amazing, very tender dough for juicy pasties. Thanks to the brewing technology, the products are crispy, do not stretch, but are dense and retain the juiciness of the filling. You can use any minced meat, preferably fatty meat. Ideally this is lamb or a mixture of lamb and pork.

Ingredients

3 tbsp. l. oils;

3 tbsp. flour;

1.5 tbsp. boiling water;

1 tsp. Sahara;

For filling:

250 g minced meat;

250 g onions;

50 ml water;

Garlic, seasonings, herbs.

Preparation

1. Place the flour in a sieve and sift it onto the table. Make a hole in the pile, add salt and sugar, and add vegetable oil.

2. Measure out boiling water and pour it into the hole. We begin to stir in a circle with a spoon. As soon as it becomes difficult to do this and the mass has cooled down a little, knead the dough with your hands. Knead until the piece stops absorbing flour. Let's take a rest.

3. For a juicy filling, meat and onions should be taken in equal quantities. It's all twisted. Together with them, you can immediately chop the garlic. If the onion is not juicy enough, then pour a little ice water into the minced meat. Add spices, salt, stir. Greens can be added fresh or dry.

4. We take out the dough, which should have already rested. Divide into pieces, roll out, spread out the filling and make classic chebureks in the form of semicircular pies.

5. Fry the pasties in a frying pan in oil. Serve immediately while they are hot.

Juicy pasties made from dough with vodka

Another recipe for choux pastry, but with vodka. For these chebureks, the filling is made from beef with kefir. It turns out unusually juicy and tender. Instead of vodka, you can take moonshine or cognac; everything works great with them too.

Ingredients

4.5 cups flour;

1.5 tbsp. water;

2 spoons of vodka;

One egg;

2 tablespoons of oil;

Filling:

700 g beef;

160 ml kefir;

2 onions.

You can also use any spices, garlic, or fresh herbs for the filling.

Preparation

1. Pour water into a saucepan or directly into a mixing bowl if it is metal. Place on the stove, let it boil, add salt and add oil.

2. Add an incomplete glass of flour to boiling water, about ¾, and brew. Stir and remove from heat.

3. Cool the brewed mixture until warm, add the egg and vodka, add flour and knead thoroughly. Let the dough cool completely and rest for half an hour.

4. Chop the onion very finely and mix with the twisted beef. Dissolve salt and any seasonings in kefir and add to the meat. Stir the minced meat until it completely absorbs the fermented milk mixture.

5. Take out the rested dough and divide it into 8-10 parts.

6. Roll the pieces into flat cakes, lay out juicy minced beef, and make crescents.

7. Fry like ordinary pasties. Under the influence of hot oil from vodka, small pimples will appear, making the dough special.

Juicy pasties with fried onions

An amazing filling option for juicy chebureks. It is especially suitable if there is little meat or it is dry and not fatty enough. You can even use minced chicken for this filling. Prepare the dough according to any of the recipes given above. It is better to take butter.

Ingredients

300 g meat;

300 g onions;

80 g butter;

2 cloves of garlic;

Zira, salt, pepper;

A little parsley.

Preparation

1. Cut the onion into cubes, no need to chop.

2. Place butter in a frying pan and begin to melt.

3. Add onions and sauté. But we don't fry it. Simmer over medium heat until the vegetable becomes transparent and soaked in oil.

4. Remove the pan and cool the filling.

5. Add minced meat to the onion, season with spices and herbs. Stir.

6. Take out the dough, form the pasties in the usual way, fry until done.

Juicy pasties made with beer

Recipe perfect dough and pork fillings for juicy and flavorful pasties. You can take any beer, but it should not be stale. The drink is used not only for the dough, but also for the filling, which makes the minced meat very aromatic and juicy.

Ingredients

250 g beer;

Salt (0.5 tsp);

400 g flour.

Filling:

350 g meat;

50 ml beer;

Onion head;

Preparation

1. Sift the flour into a bowl, add half a teaspoon of salt, stir.

2. Separately mix beer with egg, add to flour, knead into an ordinary stiff dough, pack in a bag, let sit for twenty minutes.

3. Twist the meat, add beer to it, stir until completely absorbed.

4. We also chop the onion, add it to the beer meat, add seasonings, season the filling with spices to your taste, but you don’t need to add much. The beer will give off its unusual aroma.

5. Now is the time to take out the beer dough and divide it into pieces. Dip in flour and roll out into flat cakes. Lay out the minced meat and form pasties classic shape.

6. Fry the products with a juicy filling in oil until the dough is golden brown and the minced meat is ready.

Meat does not like prolonged contact with garlic. Therefore, if you plan to make pasties later, you need to squeeze the clove into the minced meat just before the process. You can also add greens at the very end so that they do not lose their aroma and taste during long-term storage.

Can't make pasties? You can use special molds. With them you can prepare neat, equal in size and beautiful crescents.

To prevent the edges of the pasties from coming apart, you can run them with the tines of a fork. In addition, this technique decorates the products and makes them more interesting to look at.

Who said that chebureks have to be large? Try making miniature dumplings. They are more convenient to eat, sculpt, fry and turn over, especially since they look very cute.

How to make pasty dough bubbly and tasty? Not every housewife can answer this question correctly. Therefore, we decided to devote this article to this topic.

Delicious best recipes

Having decided to pamper their loved ones with delicious and crispy pasties, many housewives think about what kind of dough is best to use for this. In general, there are quite a few kneading options. We decided to present only the most successful and simple ones.

So how to make tasty bubbly pastry dough? To do this you need to prepare:

• regular drinking water - 4 full glasses;
• medium-sized sea salt - 2/3 of a small spoon;
• quicklime table soda - 2/3 of a small spoon;
• medium-sized chicken egg - 1 pc.;
• white sugar - dessert spoon;
• add light flour until the dough becomes thick.

Knead the base

Before you make delicious bubbly pastry dough, you should prepare all the above-mentioned ingredients. You will definitely get very tasty fried products that all your guests will appreciate.

So, to prepare the base, pour into a deep bowl drinking water room temperature, and then add to it a beaten chicken egg, baking soda, white sugar and sea ​​salt. After all the bulk ingredients have been dissolved, white flour (pre-sifted) is gradually poured into the bowl.

By kneading the products with your hands for a long time, you will get a stiff and homogeneous dough. It is placed in and left on the table for 45-60 minutes. Meanwhile, start preparing the filling.

Products for filling

Crispy homemade chebureks are usually made using minced meat. We decided not to deviate from tradition and use this particular filling. To prepare it we will need:

• beef without fat - 300 g;
• white bulbs - 2 large heads;
• lean pork - 300 g;
• drinking water or meat broth - 3-5 large spoons;
• crushed allspice, sea salt - add to the filling to taste.

Making minced meat

The most delicious ones we are considering are prepared using mixed minced meat. To prepare it, take 300 g of pork and beef, and then thoroughly wash the meat and remove all unnecessary veins. After this, the product is crushed in a meat grinder along with the cleaned heads onions. Season the mixture with pepper and salt and mix it thoroughly.

To make the pasties juicy and tasty, be sure to add a few tablespoons of plain water or meat broth to the filling.

We form semi-finished products

After the dough for chebureks (crispy and bubbly) has been infused at room temperature, and the filling has been prepared, you need to start shaping the products. To do this, cut a small piece from the base and then roll it into a round and thin layer (diameter should be 12-14 centimeters). Place minced meat on ½ of the product and distribute it evenly, not reaching the edges. Then meat filling cover with the second half of the layer and firmly pinch the edges using a fork.

Frying process

Chebureks are tasty, crispy (bubbly) and should be cooked in refined vegetable oil. It is poured into a frying pan and heated very much. Then several products are placed in a bowl and fried on both sides for about five to nine minutes. The end result is very rosy and juicy chebureks, which are placed on a plate lined with paper towels. After the products have lost excess fat, they are moved to another dish.

Serving

Now you know how to make the pasty dough bubbly and tasty. After frying the products, they are served hot to the table along with a cup of sweet tea and tomato paste.

The most delicious dough for chebureks: recipes

You can prepare homemade pasties not only using the recipe presented above, but also using other methods. For example, such products are very tasty using sparkling mineral water. To implement this recipe we will need:

• sparkling mineral water - 4 full glasses;
• quicklime baking soda - a pinch;
• medium-sized sea salt - ½ small spoon;

Preparing the base

This dough kneads quite easily. The mineral salt is poured into a large bowl, and then medium-sized sea salt and table quicklime soda are dissolved in it. After this, add light flour to the base and mix everything thoroughly. The result is a fairly dense and homogeneous dough, which is covered with a napkin and left for 13-16 minutes.

All homemade chebureks are made according to the same principle. A piece of dough is rolled out into a layer and then placed on it chopped meat and pinch the edges nicely.

After forming all the products, they begin their heat treatment. To do this, heat up the sunflower oil in a frying pan and put several semi-finished products into it. Chebureks on mineral water fry for about four to five minutes on each side. At the same time, they become not just rosy, but bubbly and crispy.

After thoroughly frying the products, they are carefully removed from the boiling oil and placed on paper towels. Having deprived the chebureks of fat, they are served to the table along with sweet and strong tea, as well as tomato sauce or ketchup.

Making simple chebureks with vodka

Most housewives believe that the dough for chebureks must include an ingredient such as an egg. And indeed, it makes the products more ruddy and tasty. However experienced chefs they claim that the egg helps produce a tough dough. Therefore, they do not recommend adding it to the base for pasties. But this is only if you want to get the most tender and crispy dough. By the way, to enhance this effect, experts advise adding a little 40-proof vodka to this base. This drink will help produce crispier and bubblier chebureks. In addition, thanks to the presence of vodka, the dough will not absorb too much fat.

So, to prepare the base we will need:

• Regular drinking water - 4 full glasses;
• medium-sized sea salt - 2/3 of a small spoon;
• quicklime table soda - a pinch;
• vodka (40 degrees) - 2 large spoons;
• light flour - add until the dough becomes thick.

Knead the base

This dough is very easy to make. Ordinary drinking water is poured into a large bowl, and then table quicklime soda and sea salt are dissolved in it. Then 40-proof vodka and light flour are added to the ingredients. Mix all ingredients thoroughly with your hands until a thick and homogeneous base is obtained.

Finally, the dough is wrapped and left at room temperature for a quarter of an hour.

The process of making chebureks

Cheburechnoye is fried in vodka quite quickly. At the same time, it becomes not just rosy, but bubbly and crispy. To do this, the base is divided into many pieces, rolled into layers, stuffed with minced meat and the edges are pinched with a fork. In this form, they are alternately sent into deep fat and fried until reddened.

Such products are served hot along with ketchup and sweet tea.

Let's sum it up

As you can see, there are quite a lot of options for how to make crispy and bubbly pasties at home. By the way, you can prepare them not only from different bases, but also using different fillings.

Of course, the classic filler is minced meat. However, some chefs prefer to prepare such products using mashed potatoes, millet porridge and even fried cabbage. In any case, such products will have a special taste and the most delicate bubbly dough. Bon appetit!

Chebureks (or a dish similar to them) are found in the cuisine of various Turkic and Mongolian peoples, but they came to us from Crimean Tatars, evidenced by the practically unchanged Crimean Tatar name.

If you follow historical logic, then chebureks should be called only unleavened pies mixed with water, stuffed with minced meat, fried in animal fat. But such logic is not viable, because it would add not only to culinary, but also to general dictionary thousands of new words. Therefore, the results of culinary experiments, even those leading to significant changes to the basic recipe, are called the same as the initial dish, only clarifications are made. There are chebureks with milk, with kefir, yeast chebureks, chebureks with vegetable filling, with cheese - and so on and so forth.

Very often, in new recipes, the boundary between pasties and other dishes is very arbitrary. For example, what is the difference between yeast pasties and white pasties? Only the thickness of the dough. It didn’t work out to roll out thinly - and now you no longer have chebureks, but failed whites. Therefore, we advise everyone starting to master the subtle science of making chebureks to start with the classics.

Cheburek recipe in general terms

No matter what recipe the pasties are prepared according to, the dough for them should be rolled out very thin. This is the essence of the dish: a large hollow pie, the layer of dough of which seems to consist of two parts - a very thin, deep-fried crust, and a tender, also thin part, soaked in meat juice, facing inward. The filling itself should occupy a small volume of the space that is formed inside the cheburek during frying, but it envelops the pie from the inside, saturates the crust with taste and aroma, and therefore should be juicy.

The popular saying “you can’t spoil porridge with butter” does not apply to pasties: an excess of filling does not decorate them at all and there should be enough meat in moderation. If we're talking about For a “standard” pie slightly larger than the palm of your hand, two or three teaspoons of liquid mince are enough for it.

Don't skimp on the filling - there should be enough liquid minced meat.

Another important detail is that the chebureki are fried not “in oil”, but “in oil”. Its quantity, of course, makes the dish more expensive, especially if you adhere to the rule of not reusing oil, but the lack of fat during frying leads to the fact that the pies do not puff up, but remain flat and hard, and also burn.
To prepare pasties, it is good to have a special cauldron in which they can float.

Proper chebureki are fried not “in oil”, but “in oil”.

Dough for chebureks

Classic recipe

I will not argue that this is exactly the recipe that can be considered the “progenitor” of all varieties of chebureks existing today, but it is the most common and, one might say, basic.

There are no strict proportions for this recipe - some add a little more butter, others add a little more flour, making a stiffer dough, but the recipe can be roughly written like this:

1 tbsp. water
0.5 tsp salt
2-4 tbsp. l. vegetable oil
3 tbsp. flour (+ flour necessary to give the dough the desired consistency)

To knead the dough, take a deep bowl and pour flour into it (3 cups to start). Make a well in the flour in the center of the bowl, pour water into it, add salt and add vegetable oil.

Next, begin to knead the dough from the water with a spoon, picking up flour from the edges of the funnel until all of it is used. If at the same time the dough has become stiff enough to gather it into a very dense lump, then no more flour is required - the dough is wrapped in film and left to “rest”. If there is not enough flour, add it little by little.

Dough for chebureks chir-chir

Everything was mixed up in the Oblonskys’ house and everything was mixed up in the history of chiburek chir-chir. If you try to find the truth among the versions of their origin, you will definitely come across several stories that this is a dish of the Greeks, Karaites, Krymchaks, and there may be others.

In the same way you are unlikely to find precise definition chir-chira and that cherished quality that distinguishes these chebureks from its relatives. But nothing can be done about it - globalization, mixing of cultures, information freedom, in which valuable bits of information about rare and unique things are especially easily lost.

However, if you look closely at the pies, which are called chir-chir, you will notice their special bubbly nature and assume that the problem here is not so much in the special recipe for the dough, but in the way the pasties are formed.

So, the pies are rolled out not just from pieces of dough, but from long sausages rolled into “snails”. The result is an almost layered dough, and the air remaining between the layers raises especially many bubbles on the surface of the cheburek.

In general, the dough recipe is similar to the classic one, but sometimes a yolk is added to it.

Choux pastry

2.5 tbsp. flour
1 tbsp. boiling water
0.5 tsp. salt;
1 tbsp. l. vegetable oil

Choux pastry has many advantages: it is soft, easy and pleasant to work with, it does not tear so easily and does not require constant addition of flour. You can also avoid the fuss that always accompanies the preparation of chebureks if only one person is involved in the process. Since ordinary dough pieces quickly become limp at the point of contact with the filling, they need to be made immediately before frying, and the cook has to be “torn” between the cauldron, the minced meat, the rocking chair and the plate with ready-made pasties.

If you decide to make choux pastry, making chebureks will be easier - you can calmly prepare all the pies for frying, and then carefully fry them, avoiding burnt oil and pies torn in a hurry.

So, pour flour into a bowl and pour boiling water with salt dissolved in it. The flour quickly sets into a lump, after which you can add butter and knead the dough. No more flour is added during the kneading process, and the dough turns out elastic and does not stick.

Like regular dough, the choux pastry for pasties is left to rest for 30-40 minutes.

Chebureks with kefir

It would seem, why reinvent the wheel and complicate it? good recipe, if it turns out great on the water? But knowledgeable people they say that pasties mixed with kefir remain soft even after cooling.

That is, pasties are usually served hot, straight from the cauldron, while they are crispy on the outside and soft on the inside. Then, as they cool down and absorb moisture from the air, the pasties lose their “crispiness” and become hard, but pasties made with kefir do not have this drawback.

1 tbsp. kefir
1 egg
0.5 tsp salt
3-4 tbsp. flour

The dough is kneaded in the usual way. It is possible in the same way as in classic recipe, make a depression in the flour for the liquid, but it’s more convenient to just pour the kefir and egg into a bowl, add salt and gradually add the flour. This dough for chebureks should be slightly softer than dumplings, and it is also left to rest.

Chebureks on yeast dough

We can say with complete confidence that yeast dough– one of the worst options for making chebureks. It is difficult to roll it out to the desired thickness and almost impossible to fry until crispy. Perhaps there is only one argument why it is still worth trying to make yeast pasties - their specific, sour, bready aroma of yeast baked goods. It is delicious.

So:
1 tbsp. water
0.5 tsp salt
0.5 tsp dry yeast
1 tsp. Sahara
1 tbsp. l. vegetable oil
3 tbsp. flour

You need to knead the dough and leave it to rest for about an hour. There is no need to melt the dough for a long time, because the task of making the pies “lush” is still not worth it. After proofing, knead the dough and knead a little until smooth.

Filling for chebureks

As I have already said and will repeat more than once, the filling for pasties should be juicy. In the original it is made juicy by lamb fat, but most often (especially if the chebureks are cooked with beef or pork) water or broth is simply added to the fatty minced meat.
Also, the filling for chebureks includes a lot of chopped onions, salt, pepper, and sometimes fresh dill.
As for cutting the meat, the gourmet version chops it. The most experienced chefs do this with two heavy, sharp knives, striking lightly in a cross pattern until the meat is reduced to a smooth mass of small pieces.
If the filling is made from minced meat, then the water or broth must be mixed into it very carefully and not leave the minced meat for a long time (or, if the water has separated, beat everything again).

A tasty addition to meat chebureks is cheese. If it is used, it is usually not mixed with minced meat, but laid out in a layer during modeling.

Other fillings:

Pure cheese (without meat), cottage cheese, potatoes, mushrooms, cabbage. There are also more extravagant options, for example - salmon, salmon, spinach. However, cheburek is partly just bread, and many foods can be combined with it.

How to cook pasties

When the dough has rested and the minced meat has been prepared, you can put the cauldron on the fire and start forming the pieces. If you choose classic dough or kefir dough, then you need to make pasties as you fry the previous batch or ahead of it by 2-3 pieces.

To prepare standard chebureks, the dough is divided into parts the size of a tennis ball and each is rolled out thinly. The blanks should be very thin (about 1 mm) and rolled out evenly. If there are excessively thinned areas on the workpiece, the cheburek will most likely rupture, the juice from the filling will get into the oil and the oil will have to be changed after a while (not to mention the fact that the cheburek without juice will not be as tasty).

How to roll out thin? To thinly and evenly roll out a lump of dough, first roll it into a flat cake, and then run a rolling pin from the center to the edges, turning the workpiece until it reaches the desired thickness.

How to sculpt? When forming pasties, it is very important to firmly mold the edges. To do this, they also use a rolling pin, simply rolling the dough along the edges, and cut off the excess part with a knife or trim the edge with a special wheel, immediately making a curly shape.

How to fry? The pies are fried in a large amount of fat - they should float freely in the container and not touch the bottom.

About temperature

The temperature of the oil is very important, since either too high or too low, it radically changes the appearance of the finished dish: if the oil is not warm enough, the dough absorbs a lot of fat, the pasties turn out heavy, oily and do not crisp. When too high temperature the oil smokes, a burnt taste appears in it, and the filling inside the pies does not have time to cook.

To determine the desired temperature for frying, just dip a piece of dough into the oil and wait until the fat around it begins to boil intensely (the test dough should be removed immediately after determining the temperature).

Do I need to pre-fry the filling? Sometimes the minced meat is pre-fried with onions, fearing that the meat will not have time to fry. This is a wrong decision, since frying changes taste properties fillings. The correct approach is to reduce the amount of filling and fry the pasties in a large amount of oil at a high temperature. In this case, the temperature to which the inside of the cheburek is heated is sufficient for the meat to fry in 4-5 minutes.

1. In order for the surface of the chebureks to become covered with appetizing bubbles when frying, you need to pour boiling fat from a cauldron on top of them, however, too intense watering leads to the rapid swelling of the cheburek and it may burst.

1. Secret delicious filling– its juiciness, and juiciness is achieved either by adding fat (fatty meat, a piece of fat tail lamb fat, a piece of butter), or by adding water, broth, sour cream, kefir. Onions play a special role in the filling, providing not only flavor, but also juice.

1. Combustion temperature sunflower oil more than 200 °C, while other products burn much earlier. To ensure that the oil in which the chebureki are fried remains light and does not smoke for as long as possible, you need to avoid getting any additives into the cauldron. This is especially true for flour and juice from the filling, which is poured into the oil when tearing the cheburek (it is better to brush the flour off the surface of the raw cheburek with a special soft brush).

1. To prevent the pieces of onion in the filling from being felt, you need to chop it finely and then roll it with a rolling pin on a cutting board.

1. The finished pasties are not placed immediately on a plate, but are allowed to drain off the fat by placing them on a wire rack or on a paper towel.

1. Unrefined oil has more low temperature burning and less suitable for deep frying.

1. To get a more intense color of the finished pasties, you can add beer or a little sugar to the dough.

1. Gourmets recommend using onions for filling in a 1:1 ratio to meat. Another interesting proportion: the amount of minced meat and the amount of dough for one cheburek should be approximately equal.

1. An original way to add juice to the filling is to add finely chopped peeled tomatoes to the minced meat (one large tomato per 500 g of minced meat).

1. Chebureks - very tasty, but not quite holiday dish. To decorate the taste and beautifully serve, you can prepare sour cream sauce from sour cream, herbs and not large quantity garlic And separately on the dish you can put fresh leafy vegetables, tomatoes, radishes, cucumbers.

Chebureks as in cheburek

As in any business, the main thing in preparing delicious pasties is experience. Culinary intuition is also important, but it comes with experience and relying only on intuition, if you don’t have at least five or six attempts at preparing a dish (successful or not), is not worth it in any case.

The entire process of making pasties at home was described in sufficient detail above, but finally I would like to once again note the most important points:

To prepare chebureks, as in cheburek (with beautiful bubbles), you do not need vodka, soda, or mineral water.

The three pillars on which this dish rests are thin dough, juicy filling, and a large amount of fat for frying. If these conditions are met, then the remaining details (the amount of filling, spices, additives in the dough or minced meat) can be brought closer to the ideal through trial (and not necessarily error). If you make a mistake in the main thing, then the details will not help correct the situation.

Chebureks are rightfully considered a universal dish. They are served as a snack with beer or used as a separate dish. Experienced housewives They prefer to prepare the delicacy on their own, since store-bought products are not of high quality. Chebureks are firmly rooted in Russia, they have taken pride of place on the menu fast food. Some amateur chefs classify the dish as a culinary masterpiece that requires a certain skill. Let's try to determine if this is so.

Secrets of making chebureks

Experts in the field of culinary arts have identified the main “laws” of preparing pasties at home. Let's consider each of them in order.

1. Cooks unanimously insist that cheburek dough should be prepared without the use of yeast. According to the traditional recipe, flour was mixed with salt, water, vegetable oil and spices (optional). After a certain period of time, housewives began adding granulated sugar and chicken eggs to the dough, which make the pasties crispy.
2. A distinctive feature of cheburek dough from all others is its structure. The composition is prepared from two to three parts flour and one part water, resulting in a stiff dough.
3. In order for golden bubbles to appear on the cheburek, the pies need to be fried in a large amount of oil. For this reason, the dish can hardly be called dietary; it is not suitable for people watching their figure. If you add vodka to the traditional dough, the cheburek will turn out juicy and crispy.
4. Particular attention is paid to the dishes in which the cheburek will be fried. The best option A thick-bottomed frying pan (preferably cast iron) is considered to retain heat well. Some housewives use a deep frying basket; it greatly facilitates the cooking process.
5. It is convenient to fry chebureks in cast iron saucepans and wok pans. Also suitable is the option of using an electric deep fryer, which is equipped with almost every multicooker. Pour a large amount of oil into the bowl; the cheburek should float in it. This move will ensure even cooking on all sides.
6. If we talk about the filling for chebureks, according to traditional technology, cooks added minced beef, lamb, and veal. Today, pork and chicken pulp, from which minced meat is prepared, has gained wide popularity. In some cases, broth was added to the meat, which made the pasties soft.
7. Meat delicacy in mandatory prepared with the addition of a large amount of onions. It must first be passed through a meat grinder so that the vegetable releases its juice. The choice of onions depends on personal preference; yellow, white, red or purple are suitable.
8. As additional ingredients, favorite seasonings and chopped fresh herbs (parsley, dill) are added to the chebureks. If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, and vegetable fillings. In this case, the cheburek is considered “inferior”, because it lacks meat.
9. Chebureks are fried in refined vegetable oil, as free from impurities as possible. A high quality deodorized corn, olive or cotton product will also work. To get tender pasties, fry them in pre-melted butter.
10. The duration of frying pasties depends on technical characteristics plates and thermal insulation of dishes. The molded pie must be dipped in oil heated to a temperature of 200 degrees.
11. Ultimately, you should end up with a cheburek with a soft brown or golden crust over the entire surface. The dish must be served only hot, otherwise the crispy crust will lose its peculiarity.

Stage No. 1. Dough for chebureks

As mentioned earlier, cheburek dough is prepared without adding yeast. Today there are many recipes, we will offer the most common ones. Choose the option you like and start mixing the ingredients.

Dough in boiling water

• flour premium- 530 gr.
• filtered water - 220 ml.
• vegetable oil - 30 ml.
• crushed salt (preferably extra) - 15 gr.

1. The recipe for this test involves kneading in boiling water, so you need to boil drinking water in advance. When the liquid reaches the desired temperature, pour in vegetable oil.
2. In a separate container, sift the flour and combine it with chopped salt. Start pouring boiled water in a thin stream, stirring to avoid lumps. Knead the dough into a tight ball and leave to cool to room temperature.
3. Next, add flour, forming an elastic and dense dough. To determine the amount of flour at the second stage, you need to start from the initial state of the mass. Focus on these parameters so that the composition turns out non-sticky and smooth.
4. When the dough is ready, place it in a deep bowl or on a cutting board. Cover cling film or a cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for modeling.

Beer dough

• chicken egg - 1 pc.
• beer (preferably light) - 245 ml.
• salt - in fact
• flour - in fact (about 600 gr.)

1. Cool the chicken egg and beer. Break the egg into a deep bowl, add salt, beat the mixture with a mixer for about 2 minutes. average speed. Start pouring cold beer in a thin stream, while stirring the mixture with a fork.
2. Sift the flour and start kneading the dough. Turn on the mixer at minimum speed, begin to slowly beat the mixture and at the same time add flour. Exact amount It’s difficult to predict, act according to the situation (how long the beer is in the air).
3. Add flour in small portions so that the mixer has time to mix. When the dough becomes thick, stir it with a fork and then with your hands. Ultimately, you should have an elastic, non-sticky mass suitable for modeling.
4. After completing all the manipulations, roll the dough into a ball and wrap it plastic film or place in an airtight container. Let it brew for natural conditions(room temperature) about 1 hour, longer if possible.

Vodka dough

• wheat flour - 800 gr.
• filtered water - 340 ml.
• egg - 1 pc.
• vodka - 35 ml.
• fine salt - 10 gr.
• sunflower oil - 60 ml.

1. Wash the enamel pan, pour oil, vodka and drinking water into it, add salt, and place on the stove. When the first bubbles appear, reduce the power to minimum and simmer for another 3 minutes.
2. Now sift the flour, pour it into the liquid in small portions, and stir at the same time. Make sure that no lumps form, knead them with a fork on the edges of the pan.
3. Leave the dough to cool. When it reaches room temperature, start kneading. Add flour and at the same time form a plastic mass that will not stick to your hands.
4. When the dough is ready, wrap it in film and wait 1.5 hours. During the specified period, remove the plastic once and knead the dough with flour well. Ultimately, you will have a composition suitable for sculpting chebureks.

Stage No. 2. Filling for chebureks

• minced meat - 320 gr.
• onions - 3 pcs.
• dill or parsley - 1 bunch
• salt - in fact
• spices (any) - at your discretion

1. For the cheburek filling, minced pork and beef mixed in a percentage ratio of 60:40 are ideal. For gourmets, lamb or veal are suitable, you can even use chicken. The main condition for choosing the filling is freshness, the presence of fatty layers (for example, the brisket area).
2. To prepare minced meat, chop a piece of meat into cubes and pass through a meat grinder 1-2 times. Onions are added in a ratio of 1:2 (1 part meat, 2 parts onions). This move will make the chebureki juicy inside, especially if they are made from beef/veal. The onion is peeled and passed through a meat grinder separately from the minced meat.
3. You can pour a small amount of rich meat broth into the minced meat, this will also add juiciness to the pasties. When all the ingredients are ready, mix the minced meat with onions, add salt to taste, and add spices (optional). Chop fresh herbs and mix well.

Stage No. 3. Cooking pasties

• vegetable oil - about 400 ml.
• flour (for rolling out dough) - 80 gr.

1. Sprinkle the table with flour and start rolling out the dough. Form a layer about 4-6 mm thick, take a deep and wide bowl, cut out circles with it.
2. Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo the quantity. If there is too much meat, the dough will break.
3. Connect the edges of each layer together and pinch with your fingers. Pinch the dough well, otherwise during frying the cheburek will spread and juice will leak out of it.
4. Take a deep frying pan and pour enough oil into it so that the pie drowns. Heat the composition to a temperature of 200 degrees, only after that you can put the pasties inside.
5. Lower the workpieces into the cavity of the dish; they should not come into contact with the bottom too tightly. Otherwise, add more oil. Fry over medium heat until golden brown.
6. Remove the finished dish with a slotted spoon and pat dry on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

1. To prevent the pasties from having a rancid smell and not being too greasy, roll out the dough to the desired width. The optimal figure is considered to be within 0.3-0.5 cm.
2. Pinch the edges well, otherwise the juice from the minced meat will leak out. To form even chebureks, trim the torn edges with a pizza cutter or kitchen scissors.
3. After you have made the pie, carefully inspect it for holes. For better adhesion, moisten the dough with a small amount of filtered water.
4. If using a deep fryer, more oil will be needed because the basket is not completely submerged in the frying pan. Give preference butter to get tender pasties.
5. To assess the temperature of the oil, before frying the cheburek, throw a small piece of dough into the heated mixture. If he surfaces, send the pies after him.

It’s easy to prepare pasties at home if you strictly follow the recommendations. First, knead the dough according to the chosen recipe, then make minced meat with herbs and spices. Form the pies, heat the oil and start frying.

Video: Crimean pasties