7 recipe chebureks with delicious toppings and crispy dough

Properly cooked cheburek, which includes high-quality meat, is a very tasty dish that attracts with its appetizing and aroma. Experienced housewives know that any recipe for chebureks has its secrets, which you should get acquainted with before the start of the cooking process, so that it will not be excruciatingly painful for wasted effort, time and products.

How to sculpt and fry?

To properly cook chebureks, it is not enough to know only the recipe, you should also study the nuances of their modeling and frying.

When sculpting:

1. The dough is divided into balls the size of a tennis ball, and then rolled out in the shape of a circle.
2. Stuffing is laid out on one half of the dough and distributed on its surface.
3. After the filling, it is covered with the second half in such a way as to prevent the preservation of air inside the resulting cheburek
4. The edges are pressed down, a saucer is rolled along the test edge, which allows you to align the cheburek.
5. The seams are well compressed by the fingers.

After the preparedness of the semi-finished products, you can start frying.

To get delicious, crispy pasties, you should adhere to the following recommendations:

1. Oil is heated in a pan, the layer of which should not be thinner than 2 cm.
2. Before placing the semi-finished products, the fire is reduced in order to avoid the situation when the dough was seized at one moment, and the minced meat became raw.
3. Chebureks are fried on both sides over medium heat, and then laid out on a paper towel to remove excess oil that has come out.

Classic pasties with crispy dough meat

The most famous recipe, characterized by ease of execution.

For the preparation of pasties according to the classic recipe, you will need:

• flour - 400 g;
• water (boiling water) - 200 ml;
• sunflower oil - 25 ml;
• salt –2 tsp;
• meat (optional) - 700 g;
• onions - 300 g;
• spices to taste.

A delicious, crunchy dough for pasties is obtained when:

1. Vegetable oil is poured into boiling water.
2. A hill of flour is poured with 1 teaspoon of salt.
3. Liquid is slowly added to flour with constant stirring.
4. After kneading, the dough is allowed to cool for several minutes.
5. Then, warm kneading is continued with the addition of the necessary amount of flour.
6. When the dough becomes smooth, elastic and does not stick to your hands, the mass is ready.
7. The dough is aged for 1-2 hours in a cool place.

While the test is given time to relax, the mince is preparing:

1. The meat is twisted in a meat grinder along with onions or chopped in a food processor, salted, seasoned.
2. The resulting meat is diluted with a glass of water: the liquid consistency is responsible for the juiciness of the dish.

Lucky crispy dough on kefir

Kefir dough allows you to keep the dish soft even after cooling. To do this, you need:

• flour - how much will it take;
• kefir - 200 ml;
• egg - 1 pc.;
• salt to taste.

In the process of cooking:

1. Kefir is poured into the dishes, an egg is driven in and salt is added.
2. All contents are whipped with a fork.
3. With constant stirring, flour is poured.
4. When the mass thickens, the dough is laid out on the table and is poured to medium density.

After 20 minutes, when the filling is prepared, and the dough lies a little, you can begin to sculpt chebureks.

How to cook with mineral water?

A good dough for a hearty dish with juicy meat is a very important part in the cooking process.

One of the excellent and easy-to-use options for chebureks is mineral dough, which will require:

• flour - 400 g;
• mineral water - 200 ml;
• egg - 1 pc.;
• refined oil - 60 ml;
• salt - 1 tsp.

The dough is prepared as follows:

1. Cooled, preferably even icy, mineral water is poured into a bowl, where after an egg is driven in, salt and oil are added.
2. The flour is sifted and poured in small portions into the liquid with constant stirring.
3. The kneaded dough is wrapped with cling film and placed in the refrigerator for several hours.

Two hours later, you can begin to create airy and delicious chebureks.

Recipe in a pan made of choux pastry

Many recipes allow the hostess to choose the most suitable recipe for her. After all, the taste of the finished dish will depend on how and from which ingredients the dough is prepared. Thanks to the custard test, it is possible to achieve subtlety, "crispness" and airiness with bubbles.

Before cooking, you should have at hand the following products:

• flour - 450 g;
• water - 150 ml;
• sunflower oil - 20 ml;
• egg - 1 pc.;
• salt –2 tsp;
• meat (optional) - 400 g;
• fat - 50 g;
• onions - 150 g;
• spices to taste.

In order to taste juicy pasties with the heat of the heat, first of all, the dough is prepared:

1. Water and oil are poured into a pan with a thick bottom, salt is added, after which the tank is put on a medium-intensity fire.
2. After boiling, ⅓ of the whole flour is poured into the liquid and mixed, after which it boils.
3. After the formation of the film at the bottom of the pan, the latter is removed from the stove.
4. After a few minutes, the choux pastry is laid out in a bowl where the egg is driven in and the remaining flour is poured.
5. When the mass acquires a dense and plastic structure, the dough is wrapped with a film and deposited.

Now you can take on the preparation of the filling:

1. The meat is passed through a meat grinder.
2. Onions are chopped with a blender.
3. Prepared meat, chopped onions, salt and spices are mixed in a separate bowl, after which the contents are diluted with water to a liquid consistency.

Modeling and frying are carried out according to the standard scheme:

1. The dough is divided into balls, each of which is rolled.
2. One half of the circle is spread with minced meat, after which the filling is carefully covered with the second so that all the excess air comes out.
3. Chebureks are fried in a large volume of boiling oil on both sides until cooked.
4. The table is served hot.

Advice! When turning, special care should be taken not to pierce thin dough.

Pasties with meat from puff pastry

Another original recipe for pasties, which can be performed using ready-made or self-made puff pastry.

For homemade puff pastry you will need:

• flour - 400 g;
• water - 200 ml;
• butter - 100 g;
• egg (yolk) - 1 pc.;
• salt is a pinch.

After preparing the ingredients:

1. Butter is crumbled into a bowl with flour, then water and yolk are added.
2. The dough is kneaded until it stops pestering.
3. After adjusting the elasticity, the mass is sent to the refrigerator.

At that time:

1. Forcemeat is prepared in the traditional way using a large amount of onion and liquid.
2. The dough is cut into pieces, which are rolled in the shape of a circle.
3. After adding the meat, the mugs turn into raw chebureks, which are fried on both sides in a large amount of sunflower oil.

As soon as the oil drains a little on a paper towel, you can try the first fruits of culinary efforts.

The recipe, as in cheburechny

The taste of childhood is familiar to many people: when you feel the aroma, come memories of juicy pasties, biting which should be very careful so as not to put greasy stains on clothes.

Ingredients for the dough and toppings:

• flour - 400 g;
• water - 150 ml;
• sunflower oil - 50 ml;
• salt –1 tsp;
• minced meat - 300 g;
• onions - 200 g;
• broth - 100 ml;
• spices to taste.

When cooking, the chef should follow these steps:

1. The flour is mixed with salt.
2. The mixture is deepened, where water and oil are poured.
3. The dough is well kneaded until elastic, then wrapped in a film and aged for an hour in a cool place.
4. Stuffing is prepared with minced meat with chopped onions, spices and salt.
5. Chebureks are formed from rolled dough, which are fried in a large amount of boiling oil.

Advice! For greater elasticity, you can add a little vodka when kneading the dough.

Crimean pasties with meat

Those who rested on the Crimean peninsula will never forget the aroma and taste of chebureks inherent in the dish, which was prepared according to the traditional recipe of the indigenous Crimeans. Many people believe that a special secret is hidden in their preparation, requiring a lot of skill and skill from the cook.

However, the recipe is very simple. To repeat it at home, you will need:

• flour - 500 g;
• water - 200-250 ml (depending on the quality of the flour);
• sunflower oil - 5 ml;
• salt - a pinch;
• minced meat - 300 g;
• onions - 150 g;
• broth - 100 ml;
• spices to taste.

It is interesting:pasties with meat very good crispy dough

After the products are prepared:

1. The flour is sieved in a separate bowl and mixed with salt, after which vegetable oil is added.
2. Flour well rubbed with oil with your hands to avoid the formation of lumps.
3. Water is poured into a container filled with flour with constant stirring to knead a tough dough.
4. The finished dough is wrapped in cling film to prevent airing, and cures for about 45 minutes.
5. Minced meat for pasties is mixed with onions chopped with a blender, then salted and seasoned.
6. A little broth is added to the onion-meat mixture to bring it to the consistency of sour cream.
7. The container with minced meat is pulled over with a film and placed in the refrigerator for half an hour.
8. When the dough is matured, it is divided into portions and rolled out.
9. Chebureks are formed and fried in boiling oil until cooked.

Options for delicious toppings for meat pasties

There is an opinion that chebureks are necessarily minced meat pies with onions, which are cooked in deep fat. The meat is actually the basis of the filling for the dish, however, it can be combined with products that are unexpected at first glance.

The most interesting fillings that deserve attention are the following:

1. meat and cheese in equal shares;
2. meat, cheese and tomatoes in a ratio of 2: 1: 1.
3. meat, mushrooms, onions in equal amounts, while the last ingredient can be replaced with herbs, which will give the dish different flavor notes;
4. meat, onions and potatoes, turning the dish into a more satisfying meal;
5. meat, potatoes and cheese represent another interpretation of a very nutritious filling;
6. meat, onions, carrots and cabbage in a ratio of 1: 0.5: 0.5: 1 will give the pasties additional acidity due to the use of tomato paste.

Thus, there are many recipes, following which you can get excellent homemade pasties.

And most importantly, there will be no need to worry about the negative consequences that can occur after eating a mouth-watering-looking dish, so alluring with its smells, in cheburechny. Chebureks, cooked at home, are not inferior in taste to the pies purchased in the diner.