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Chebureks with meat - very good crunchy dough

How can you not love this baking? There is crispy pastry, juicy filling and incredible aroma. Now we will learn how to cook chebureks with meat and very successful crispy dough.

Material Content:

1 From puff pastry
2 Chebureks with meat - crispy pastry recipe
3 Chebureks with meat from crispy dough on a mineral water

From puff pastry

Ingredients for the dough:

Egg - 1 piece;
Flour - 0.4 kg;
Vegetable oil - 1/3 of an ordinary glass;
Salt - 1 pinch;
Water (purified) - 0.15 l.

For filling:

Meat - 0.4 kg;
Water - ½ cup;
Egg - 1 piece;
Onion - 2 pieces;
Salt and ground black pepper to taste.

Cooking:

Take a deep bowl or pan where it is convenient to knead the dough.
Sift flour several times with a sieve.
Drive the egg into a small bowl, add 150 milliliters of water (it should be cold) and a pinch of salt. Now beat everything very well until smooth.
Add the egg mixture to the flour.
Now the hardest part. Start mixing everything, the dough will be lumpy, but mix until there is no flour left.
Add refined oil to the resulting mass and mix again. Now kneading the dough will be easier. Perform movements until it keeps its shape. All components must be combined into a homogeneous mass.
Place the finished dough in a plastic bag or plastic wrap and send it in the refrigerator for half an hour.
Now proceed to the minced meat. Choose any kind of meat - pork, lamb, chicken or beef. The meat must be thoroughly washed and dried. On a cutting board, cut off films, veins and bones from it.
Cut the meat into small pieces and roll them in a meat grinder. This can also be done using a blender. Put the minced meat in a separate bowl.
Remove the peel from the bulbs. Chop it finely on a cutting board. It is better if there will be a lot of onions.
Add chopped onion to the minced meat. All mix. If you want, you can add greens (dill, chives or parsley).
Break one egg, add salt and seasoning. For example, you can take a mixture of herbs, basil, cilantro or suneli hops. Take a large spatula and stir the cake mix.
Add a little cold water to give the pasties more juiciness. Stuff the minced meat again, now it is ready.
Take out the dough. Cut half and lay it on a floured surface.
Roll out the dough into a large and even layer. Take a plate and cut circles on its contour. Do not throw out the rest of the dough, you can knead and roll them again, and then cut a batch of circles for pasties.
With the second part of the test, do the same.
Take one cut circle. Put only one piece of meat filling on it. Cover it with dough.
Pinch the edges with your fingers. Take the plate on which the dough was cut and attach it to the edges, pressing a little so that they are more securely bonded.
The edges can be made prettier if you walk along the entire length of them with cloves of a fork.
Pour a lot of oil into a deep frying pan and put on medium heat.
When the oil warms up, you can put chebureks.
Fry them on both sides until golden brown. If the volume of oil is large, then the lid must be buried, otherwise it may splatter.
Put the finished golden pasties on napkins or paper towels to remove excess oil.
Chebureks are ready! Serve them with fresh vegetables or your favorite sauce.

Chebureks with meat - crispy pastry recipe

Ingredients:

Flour - 4 cups (each 0.25 kg);
Vodka (thanks to it there are bubbles on the test) - 1 tbsp. a spoon;
Boiled water - 2 glasses (1 full glass, and the second - filled with water only 1/3 cup);
Vegetable oil - 2 teaspoons;
Egg - 1 piece;
Salt to taste;

For filling:

Meat - several types;
Onions - the same amount as meat;
Salt and favorite seasonings to taste.

Cooking:

This recipe for pasties with meat implies the mandatory use of several types of meat. Choose to your taste, for example; turkey or chicken meat, lamb, pork or beef. The recipe uses chicken and pork.
Rinse the meat thoroughly under water and dry it with paper towels or napkins to remove excess moisture.
Cut off the films and excess fat (a small part of the fat must be left to make the filling more juicy).
Cut both types of meat into small pieces and scroll through the meat grinder. If you don’t have one, then use a blender. Also, use the prepared minced meat from the supermarket. For example, you can buy some ground beef and pork, and then combine them.
Put the prepared meat (minced meat) in a large bowl.
Remove the peel from the onion, rinse it. The more vegetables used, the better. Ideally, onions and meat should be taken in equal proportions.
Pass the onion through the meat grinder and add it to the meat.
Add seasoning and salt to the minced meat. Ready-made seasonings for the semi-finished product are sold, but you can add each type of spices separately. For example, take black pepper in the form of peas and chop it yourself. If there is no mill, then put peas of pepper on a cutting board and crush them with a knife, it will crumble into small pieces. According to this principle, you can grind allspice and paprika. You can add greens or garlic to the meat.
Stuffing is very good after that. Set the bowl aside for a while, the product should reveal all its taste.
Getting to the test. Pour water into the pan, wait until it boils.
Pour some oil (2 teaspoons) into boiled water and add salt.
All flour must be sieved through a sieve.
Pour half a glass of flour into a large bowl.
Take boiling water and pour flour into it. Mix everything thoroughly. Wait for the water to cool.
Drive one egg into the cooled water and pour vodka. Beat everything thoroughly.
Pour the remaining flour to the water and knead the dough. This can be done by hand or use a bread machine.
Cover the finished choux pastry with a cotton towel and let it brew for at least 2 hours, but better longer.
After the specified time, take out the dough and lay it on a board sprinkled with flour.
Roll out the dough into a long tube. Its diameter should be about 6 centimeters.
Cut the straw into pieces. They should be about 4-5 centimeters.
Roll balls from each piece. To do this, take the dough in one hand, cover it with the other hand and begin to make circular movements with your hands for several seconds until the dough takes on the shape of a ball.
Lay the balls on the countertop.
Take the ball and roll it very thinly using a rolling pin. The dough should be round.
Put the filling in one layer on half the dough.
Now fold the dough in half so that it takes the form of a cheburek.
Pinch the bead very securely so that there are no gaps and the filling does not fall out.
Walk around the edge with the teeth of the fork - press it with the tips of the side. This will give the cheburek a beautiful edge. Also, you can use a curly knife, then the edges will be wavy.
Getting to frying. Pour a lot of oil into the pan and bring it to a boil. The more it will be, the better.
In the boiling oil, lower the workpieces without closing the lid. Fry chebureks until golden brown.
Turn them over, reduce the heat slightly and cover.
Put ready chebureks on napkins or on paper towels so that they take away excess fat.
Serve and consume them better with sauce.

To prepare the sauce you need to take the garlic, peel the cloves and pass through the press. Add a little salt to the garlic. Take sour cream or mayonnaise, add to the garlic, mix everything. The sauce is ready, you can dunk hot pasties and enjoy the taste.

Chebureks with meat from crispy dough on a mineral water

Ingredients:

Mineral water (necessarily sparkling) - 0.3 l;
Flour - 3 cups (this is not an exact amount, you may need a little less or more);
Sugar - 1 pinch;
Olive oil - 2 tsp;
Salt - 1 pinch.

It is interesting:delicious crispy pastry for pasties

For filling:

Stuffing (from several types of meat) - 0.3 kg;
Parsley - several branches;
Onion - 1 small head;
Butter - 0.1 kg;
Salt and ground black pepper - 1 pinch each;
Water - 1 tsp.

Cooking:

Send mineral water to the freezer so that it cools.
Prepare a large bowl to knead the dough.
Pour a pinch of salt and sugar.
Pour ice water into the container.
Take a spatula and mix everything intensively so that the salt and sugar dissolve in water.
Sift the flour.
Constantly stirring, begin to introduce flour. It is necessary to work very carefully and quickly with a whisk or shoulder blade so that lumps do not form.
Do not immediately introduce all the flour. When the liquid resembles a dough (consistency like a dough for pancakes), you need to stop pouring flour and add oil.
Olive oil will need 2 teaspoons. Measure this amount and add the butter to the dough. Mix everything thoroughly.
Continue to introduce flour. Do this until the dough stops sticking to your hands. Therefore, the quantity of the product may vary. If not enough, sift some more flour and continue adding it to the dough.
Cover the container with a paper towel. Put him to rest for half an hour.
Cooking minced meat. Cook a few slices of different types of meat.
Rinse the meat, strip off the films and cut the bones if necessary.
Roll the meat through a meat grinder or use a blender.
Put the meat in a container and mix it thoroughly.
Peel the onion and chop into small cubes. Pour it to the meat.
Rinse and chop fresh parsley branches with a knife. Pour chopped parsley into minced meat and mix everything.
Add seasoning and salt to the meat, as well as a pinch of black pepper.
Add a teaspoon of purified water to the minced meat.
Stir the cake mix thoroughly by moving the spoon from the edges to the center.
Cut 100 grams of butter and melt in the ways described above.
Add melted butter to the minced meat and mix for the last time. Stuffing is ready.
Take out the dough. Prepare the work surface, sprinkle flour so that the dough does not stick.
Cut a small piece of dough and roll it thinly. The thickness should be such that the cheburek does not crack when we place the filling in it.
Put a large plate on the rolled dough and cut a circle along its contours.
Place the minced meat (about one spoon) on one of the pieces and fold the dough in half.
Pinch the edges well, and then press down with a fork. If there is a figured knife - make them beautiful edges.
Take a large frying pan and put it on medium heat. Pour a lot of oil (ideally, the cheburek should float in it).
When the oil is heated - put the pasties in a pan. Do not cover!
After browning on one side, it can be turned over. Reduce heat slightly and close the lid.
When the cheburek turned red on the other hand, you can get it. It is more convenient to do this with silicone or iron tweezers. But if not, use a fork.
Put some paper towels on a plate and lay ready-made pasties on them. Towels are needed to absorb excess fat.
Chebureks are ready! The calorie content of cheburek with meat is about 280 cal.