How to cook pasties with meat at home

Chebureks came to us from Asia. Translated from the Crimean Tatar, the word means "raw pie". The dish has not changed much since ancient times: it is still the same big flattened pie from unleavened dough with meat filling, intended for frying.

You can find many recipes even with vegetarian filling (vegetables, mushrooms). But many people love it is a classic, juicy meat cheburek with a golden, crispy crust.

Chebureks offer vying at stations and markets, but one has to doubt the quality of such products. Like any food, pastries cooked at home are much tastier than a store or a bazaar.

Preparation for cooking

Dough

Before sculpting, the dough is thoroughly kneaded by hand, then it is deposited for at least half an hour - lie down so that the gluten contained in the flour, absorb water and swell. After such a "rest" it becomes more elastic and easier to roll out.

• Flour - 4.5 cups.
• Water (warm) - 1.5 cups.
• Vegetable oil - 4 tbsp. l
• Salt - 1 tsp.

1. Dissolve the salt in water.
2. Add half the flour, mix.
3. Pour in hot sunflower oil, mix.
4. Pour in the remaining flour and knead.
5. Give the mass a "rest".
6. Roll up the "sausage", cut into pieces of the right size.
7. Roll each portion piece into a circle.

Filling

The composition of the stuffing may be different, but I use the classic.

• Beef - 500 g.
• Onions - 350 g.
• Greens - 100 g.
• Salt - 7 g.

1. Grind the meat with a meat grinder or blender.
2. Add finely chopped (not twisted in a meat grinder) onions, herbs, spices.
3. Make a ball out of the minced meat, beat off carefully so that all the air comes out - so when frying, you can avoid swelling and breaking the dough.
4. Chebureks are fried in large quantities of hot oil (or animal fat), almost deep-fried.
5. Frying time - 2 minutes on each side.

Calorie content

Chebureks are a high-calorie product, so those who follow the figure should consume this dish in moderation. The numbers given in the table are approximate. Much depends on the type of meat.

Nutrition and Calorie Chart

Classic recipe in a pan

Everyone's favorite classic recipe for minced meat pasties cooked in a pan.

• Knead the dough, let it rest, cut into portions, roll out.
• Finely chop the onion and herbs, add to the minced meat, salt and pepper.
• Fill the minced meat into one half of the rolled dough, cover with the other half. It is important to ensure that no air remains inside!
• Pour a large amount of sunflower oil into the pan, wait until it heats up “to smoke”. Put pasties in hot oil and fry until cooked.

After 2 minutes, pull out of the pan, drain the fat, serve.

Delicious recipe as in cheburechny

It is difficult for a beginner to cook beautiful and juicy pasties the first time. Here experience is required. Do not forget that the chef in cheburechnye stuffed a hand on this.

To get a golden crust “with bubbles” some go to tricks.

• In order for the bubbles to form on the test during frying, add vodka to it.
• To make the dough soft and tender, replace the water with kefir.
• For a crispy version, ordinary water is replaced with mineral water.
• The flour mass acquires an interesting structure when used for kneading ice water.

Real professionals do not use these techniques. Here, experience and a love of cooking play a big role.

Chebureks with minced chicken

Who does not want to use beef, the option of stuffing with minced meat is suitable. The dough is prepared according to the classic recipe.

• Chicken meat - 500 g.
• Onions - 350 g.
• Greens - 100 g.
• Salt, pepper and spices to taste.

1. The peculiarity of the recipe is that chicken is cooked faster than beef.
2. When using chicken breast, it is worth adding more onions so that the filling does not come out dry.
3. It is advisable to use meat from the thighs, they have more fat.

Chebureks with lamb

The use of lamb is a traditional way for the peoples of Asia. Lamb is fatter than beef, so the filling is tastier and juicier. For those who count calories, such a dish may seem too fat. For the test we use the classic recipe.

• Lamb - 500 g.
• Onions - 350 g.
• Greens - 100 g.
• Salt, pepper, spices - to taste.

AT cooking authentic minced meat lamb has its own nuances. From ancient times, oriental culinary specialists used knives for grinding. Some professional chefs coped with this task no worse than a meat grinder.

Even with the advent of kitchen appliances, the tradition has not been lost, therefore, many oriental culinary specialists prefer this method of obtaining minced meat, claiming that this way the meat remains more juicy.

If we are talking about an authentic recipe, pay attention that in the old days chebureks were cooked not with sunflower oil, but with mutton fat. Such a dish will terrify diet lovers.

Which test is better to do chebureks

Initially, fresh dough was used for frying pasties, which included flour, water, oil, salt. But culinary experimenters have brought innovations.

Classic, fresh

• Wheat flour - 4.5 cups.
• Water - 1.5 cups.
• Vegetable oil - 4 tbsp. l
• Salt - 1 tsp.

1. The salt is dissolved in water, half the flour is gradually covered, and mixed.
2. Add hot sunflower oil, mix again and add the remaining flour.
3. The mass is kneaded by hands, then left to settle for 30-60 minutes.

Choux

• Wheat flour - 4.5 cups.
• Water (boiling water) - 1.5 cups.
• Vegetable oil - 2 tbsp. l
• Salt - 1 tsp.

1. The salt is dissolved in water, brought to a boil, pour flour with boiling water. At the same time, flour quickly “crumbles”.
2. After the oil is added, mixing takes place.
3. As in the classic recipe, the mass is allowed to rest for a while.

Among the advantages of this option can be noted softness, tear resistance, elasticity.

On kefir

• Wheat flour - 4.5 cups.
• Kefir - 350 g.
• Chicken Egg - 1 pc.
• Salt - 1 tsp.

1. Kefir and egg are mixed in a bowl, salted, flour is gradually introduced. Resting mass after that up to an hour.
2. Adding kefir makes the structure more tender.
3. After cooling, pasties do not become stiff, like products on water.

Yeast

• Flour - 4.5 cups.
• Water - 1.5 cups.
• Vegetable oil - 2 tbsp. l
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Dry yeast - 1 tsp.

1. Knead the dough and leave for about 1 hour.
2. It should not be much suited.
3. After the "rest" is once again kneaded and crushed before rolling.

Chebureks are the most difficult to make from yeast dough: it rolls poorly and is not crispy when roasted. One nice little thing is an appetizing, bread flavor.

Useful Tips

• How to make delicious minced meat. Remember that the “highlight” of chebureks is greens as a part of minced meat. Usually use cilantro, dill and parsley in various proportions - this is a matter of taste. Do not be lazy, cook the stuffing yourself. Do not go to extremes and chop meat manually (although you can do this). Just pick a bold slice of fresh beef from the market and twist it with a meat grinder or chop it in a blender. The difference with the purchase is huge!
• How to get a juicy stuffing. To make the cheburek juicy inside, add fat, butter or sour cream to the minced meat. An important role is played by finely chopped onions. Generously added, it and dry chicken fillet will make it juicy and tasty. There is another secret: put ice water in the minced meat and mix well.
• How to achieve a beautiful color. To make the dish more appetizing, golden in color, add a little sugar or beer to the dough. Sugar on the surface is caramelized, which gives a pleasant color.
• How to fry evenly. To make the pasties uniform color and well-fried, do not spare oil. They should literally swim in it. It is advisable to take refined oil - less carcinogens are formed in it when heated.

It is rare to find a person who does not like pasties. But most of us are forced to buy this dish at train stations or spontaneous markets, where the quality of the products is out of the question. With a little effort and a little time, you can pamper your family and friends with a delicious treat. And for those who love culinary experiments, there is a huge scope in choosing the test and filling. Try and enjoy a juicy, crispy cheburek!