The simplest and most delicious dough for pasties. Homemade pasties. Crispy dough for chebureks. Dough for chebureks with mineral water

Crispy crust, juicy filling with broth - it’s hard to resist the “raw pie”! This is translated from Tatar language the name of one of my favorite snacks. Traditionally, cheburek is prepared from dense, unleavened dough With various types minced meat: meat, potato, cheese, even pumpkin and cabbage, and then fried in a large amount of fat.

How to make pasties

Culinary publications contain many delicious step by step photos, recipes describing how to prepare a delicious treat.Making chebureks at homedoes not involve super complex processes: you just need to knead unleavened dough, prepare a juicy filling, carefully seal the pie and fry.

Filling

Once you have kneaded the dough, you need to prepare the minced meat properly.Juicy filling for chebureksIt will turn out tender if a lot of onions, tomatoes, butter or broth are added to it. The consistency of the minced meat should resemble mush, only then will it be tender and tasty. Too much thick minced meat it will simply bake into a lump and ruin the entire taste of your favorite treat.

Dough for chebureks

There are many recipes for preparing the base for this type of product. As a rule, the dough is prepared with water and flour, sometimes with yeast or kefir. Some housewives manage to cook snacks in the microwave and in a slow cooker. But to cook delicious dough for chebureks, as in cheburek, you need to knead it with the addition of vodka. These pies come out with bubbles and have an incomparable taste.

Before, how to prepare dough for chebureks, take care of the quality of the original components:

flour must be pre-sifted;
Ideal for filling fatty lamb, but assorted minced meat (pork and beef) is also suitable.
choose juicy onions - this is important for the filling.
the oil must be refined and odorless.

With bubbles

Cooking time: 30 minutes.
Purpose: for lunch.
Cuisine: Russian.

Professional chefs claim that the secret of the bubbles on the surface of the pasties is that the recipe contains vodka. To preparecheburek dough with bubbles– crispy, tasty, you need to brew it. The ingredients are simple, available, you only need to try once, and the famous meat pies will take their rightful place in the everyday and holiday menu.

Ingredients:

water – 300 ml;
flour – 640 g;
vodka – 25 ml;
egg – 1 pc.;
vegetable oil– 30 ml;
salt – 10 g.

Cooking method:

Pour water into a deep saucepan, add vegetable oil, salt and heat.
Stirring constantly, add flour (about a glass).
As soon as the mass becomes homogeneous, remove from the stove. Add the rest of the flour and mix again.
Now it's the egg's turn - add it, and then add vodka. You should get a thick, plastic mass.
Place it in film and let it sit for an hour. At this time you can prepare the filling.

Like in cheburechny ones

Cooking time: 2 hours 30 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 260 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Many of us sometimes buy meat pies in a cafe, after which the question often arises: how to make delicious dough for pasties? The answer is simple: you need to cook it in water - mineral, ice - all options are good.Dough for chebureks as in cheburekIt turns out tender and crispy at the same time, it flakes nicely and does not tear when rolled out, and retains the shape of the product well.

Ingredients:

cold water – 150 g;
flour – 500-550 g;
salt – 10 g;
butter – 90 g.

Cooking method:

Pour flour into a deep container and add salt. Pour water, knead thoroughly.
Melt the butter in a water bath or using a microwave and pour warm into flour mass. Roll into a ball and let sit for two hours.

Custard crispy

Number of servings: 6-8 persons.
Calorie content of the dish: 264 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Another type of base for delicious, juicy pies. Its beauty is that it does not require much effort from the housewife: the flour is brewed hot water, which causes its gluten to swell faster and the mass almost immediately becomes suitable for use.Choux pastry dough with bubblesCan be frozen - this is convenient when unexpected guests come.

Ingredients:

vegetable oil – 30 ml;
flour – 650 g;
egg – 1 pc.;
salt – 10 g;
water – 150 ml.

Cooking method:

Pour water into a saucepan, let it boil, add oil and salt. Stir the emulsion well.
Add half the flour and start kneading until the mixture is smooth.
Cool slightly, add the egg and stir.
Place the rest of the flour in a mound on the work surface, make a well in which to place the dough mass, and begin kneading until smooth.
Let the base sit and then knead again. You can start cooking.

On the water

Number of servings: 6-8 persons.
Calorie content of the dish: 241 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.

The simplest version of the base for chebureks. You will only need simple products, patience and a little time. If you need to cook urgentlydough for pasties - recipe using wateroptimal, because, unlike other methods, it requires the coldest, almost ice water, flour, salt and yolk. Such a basis for a future treat will be flaky, crispy and tasty.

Ingredients:

water – 1 glass;
flour – 220 g;
vegetable oil – 20 ml;
salt – 10 g.

Cooking method:

Sift the flour, add salt.
In a glass with cold water stir the oil and in a thin stream add to flour. Knead the base. It should not stick to your hands or sides of the dishes. Leave for 30 minutes, after which the mass is ready to roll out.

Yeast

Cooking time: 1 hour 30 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 198 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The option of such a base for making “raw pies” is not very welcomed by professionals, since it is difficult to roll out and does not have a thin, crispy crust. But for those who love baked goods with a sour bready taste, tender, soft,yeast dough for cheburekswill do just fine. First, you should start the mass, and then let it brew to activate the living yeast bacteria.

Ingredients:

vegetable oil – 25 g;
dry yeast – 10 g;
sugar – 20 g;
salt – 10 g;
flour – 600-700 g;
water – 200 ml.

Cooking method:

Dissolve yeast with warm water, add sugar. Let the dough sit for 15-20 minutes.
Add half the flour, salt and stir.
Add vegetable oil, the rest of the flour and knead well.
Let the mass “rest” for half an hour, and then start rolling out.

How to make pasties at home

Cooking time: 60 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 311 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Each experienced housewife have your ownrecipe for making chebureks. Some cook them only with choux pastry, others with fresh dough, with vodka, some put sour cream in the minced meat, and others dilute the filling with water. The main condition: the dough should be tight, plastic, and the minced meat should be fatty and liquid. Then the products will turn out juicy, crispy and very appetizing.

Ingredients:

choux pastry or vodka dough – 600 g;
assorted minced meat – 400 g;
water (boiling water) – 100 ml;
salt, spices, herbs - to taste;
onions – 2 pcs.;
oil for frying – 200 ml.

Cooking method:

Prepare choux pastry, let it brew.
In the meantime, do it. First, finely chop the onion, salt it and remember well.
Add onion to the bowl with meat, season with spices, pour water and knead well.
Finely chop the parsley and also add to the minced meat.
Divide the dough into 16 parts and roll each one out very thin. Place a tablespoon of filling on half the circle, cover with the other half and use a fork to pinch the edges well.
Fry in plenty of well-heated fat.

With meat

Cooking time: 60 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 316 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Modern " raw pies» prepared with various less fatty fillings: cheese, vegetables, fish. But sometimes you still want to pamper yourself and your loved ones with juicy, melt-in-your-mouth, delicious pastries.How to cook pasties with meat? First, choose a base option, then prepare the filling. Classic minced meat for chebureks consists of chopped lamb, but good piece Pork and beef are also great.

Ingredients:

pork and beef pulp - 300 g each;
onions – 2 pcs.;
vegetable oil– 250 ml;
chopped herbs, salt, spices - to taste;
unleavened dough – 600 g.

Cooking method:

Start with the filling. Pass the meat through a meat grinder.
Peel and chop the onion, salt it and remember well to let it release its juice. Mix onion pulp with minced meat.
Add a little water or sour cream to the minced meat, chopped greens, season.
Roll out the dough thinly and use a saucer to cut out a circle. Place 1 spoon on one half of the circle liquid minced meat, cover with the other half and carefully pinch the edges.
Fry the pies in hot fat.

Crimean

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 320 kcal/100 grams.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: easy.

Try to do it the way the Tatars do it. Before,how to cook Crimean pasties , take care to mix the correct dough. It necessarily contains vegetable oil, which makes the crust so crispy after frying. In addition, this dough allows you to cook favorite dish, nose vegetable filling, even in fasting.

Ingredients:

warm water – 250 ml;
flour – 500-600 g;
vegetable oil – 0.5 l;
salt – 1 tsp;
meat – 500 g;
onions – 2 pcs.;
meat broth– 130 ml;
greens, pepper, salt - to taste.

Cooking method:

Pour the sifted flour into a bowl, add salt and a few drops of oil (about a teaspoon).
Grind the mixture well with your hands, then add water in portions. You need to make a tight, plastic dough.
Wrap the mixture in film and let stand for 40 minutes.
Prepare the minced meat: chop the meat very finely with a sharp knife, the minced meat should resemble mush.
Grate the onion fine grater, add to meat.
Season the filling, beat it well so that the mass is saturated with oxygen and becomes homogeneous.
Add meat broth to the minced meat and mix again.
Roll out the dough into a rope, cut into equal pieces, each of which should weigh about 60 grams.
Roll out the layer thinly, place the filling, and pinch with a fork.
Fry in a large amount of hot fat in a frying pan on both sides.

With cheese

Cooking time: 60 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 272 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

You can find a lot of information on how to make delicious meat pies, step by step recipes in culinary publications and on forums. But there is another exquisite one, gentle option favorite dish - with cheese filling.How to make pasties with cheese? The answer is simple: cook with vodka, make minced cheese and tomatoes, deep-fry and enjoy.

Ingredients:

hard or Adyghe cheese– 400 g;
tomatoes – 4 pcs.;
parsley – 30 g;
spices, salt - to taste;
choux pastry – 500 g;
vegetable oil – 200 ml.

Cooking method:

First, grate the cheese using a fine-hole grater. Cut the tomatoes into thin rings.
Chop the greens and add salt.
Roll out the choux pastry into a rope and divide into 10-12 equal pieces.
Roll out the layer again, place grated cheese, two slices of tomatoes and herbs on one half.
Cover with the other half, pinch the edges.
Fry the pasties in boiling fat on both sides.

With potato

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 220 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

An excellent option for a favorite treat for those who are fasting.Chebureks with potatoesIt is better to cook from unleavened dough in water. Tender, appetizing and very delicious pies with soft cream filling Can be served with any soup, borscht for lunch or used as an independent dish.

Ingredients:

potatoes – 500 g;
onion – 1 pc.;
butter or vegetable oil - 2-3 tbsp. l.;
pepper, greens;
unleavened dough – 600 g;
vegetable oil – 200 ml.

Cooking method:

Peel and boil whole potatoes. Salt, add salt, spices, crush with a special press until pureed.
Peel the onion and chop it small cubes, fry in oil until transparent.
Mix onions and potatoes.
Roll out the dough sheet and cut out circles using a saucer. Place 2 tablespoons of minced meat on half the circle and pinch the edges. Fry the products in vegetable oil until golden brown.

From puff pastry in the oven

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 333 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

An interesting recipe for preparing a treat will appeal to those who prefer not to cook food with great use fat In addition, this method saves the housewife time and effort.How to cook pasties in the oven? Prepare in advance puff pastry, make the filling, and the recipe with the photo will help if you don’t know how to pinch or how to fry.

Ingredients:

assorted minced meat – 600 g;
onion – 1 pc.;
package of puff pastry dough – 450-500 g;
salt – 1 tsp:
vegetable oil – 100 ml.

Cooking method:

Defrost the semi-finished product a little so that it is convenient to work with it.
Grind the meat in a meat grinder or purchase minced meat in advance.
Peel the onion, chop into small cubes, add to the meat.
Season the minced meat with salt and spices.
Roll out a layer of dough, cut out circles with a diameter of 12-15 centimeters.
Place the filling on the circle and seal the edges with a fork.
Grease a baking sheet, place the pies, bake for 30-40 minutes at an oven temperature of 180 C. Finished goods brush with butter for juiciness.

Secrets of making chebureks

Experienced chefs have many professional secrets on how to properly prepare your favorite snack. They will help novice housewives dodelicious pasties Houses:

perfect dough for the dish - custard in boiling water with the addition of vodka;
It is advisable to make minced meat yourself, from fatty varieties meat;
chop the meat and onions separately - this is the key to the appearance of the famous juice-broth in the finished dish, which should flow out at the first bite;
Before preparing pasties, the dough must be placed in the refrigerator - it will roll out better;
fry the products not “in” oil, but “in” oil - there should be a lot of it so that the pie floats and does not fry.

Video

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 and filled with minced meat, fried in animal fat. But such logic is not viable, because it would add thousands of new words not only to the culinary, but also to the general dictionary. Therefore the results culinary experiments, even leading to significant changes basic recipe, is 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, soaked crust. meat juice part 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 pasties 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 put a little more flour, making more tough dough, but roughly the recipe can be 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 depression in the center of the bowl in the flour, pour water into it, pour in 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 this - 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 that are called chir-chir, you will notice their special bubbly nature and assume that the point here is not so much special recipe dough, how much in the method of forming pasties.

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 it 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 is one of the worst options for making pasties. 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, in the gourmet version it is minced. The most experienced chefs do this with two heavy sharp knives, applying light blows crosswise until the meat turns into a homogeneous 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- cheese. If it is used, it is usually not mixed with minced meat, but laid out in a layer during modeling.

Other fillings:

Cheese in pure form(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 selected 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 ready-made dish: if the oil is not warm enough, the dough absorbs a lot of fat, the chebureks turn out heavy, oily and do not crisp. When too high temperature the oil smokes and appears in it burnt taste, and the filling inside the pies does not have time to cook.

To determine 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 right approach– reducing the amount of filling and frying 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.

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.

Secret delicious filling- its juiciness, and juiciness is achieved either by adding fat (fatty meat, a piece of lamb fat, a piece of butter), or by adding water, broth, sour cream, kefir. Plays a separate role in the filling onion, which gives not only aroma, but also juice.

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 raw cheburek with a special soft brush).

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.

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.

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

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

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

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).

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 small amount garlic And you can put fresh ones separately on a dish. 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.

Three pillars on which this dish rests - thin dough, juicy filling, a large number 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.

Actually, chebureks are just semicircular pies made from unleavened dough. Its recipe can be endlessly varied by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.

Flour, plain water, a little bit of additives, filling - that’s all you need for crispy pasties. To prepare the dough, add flour to boiling water and stir instantly.

You will need:

600 grams of wheat flour;
300 ml water;
chicken eggs - 1 piece;
refined oil – 35 ml;
table salt – 8 grams.

Cooking time: 45 min.

How to make delicious crispy dough for pasties:

Step 1. Pour 300 ml of water into a saucepan, add a teaspoon of salt, pour in refined oil. Wait for the liquid to boil and immediately turn off the stove.

Step 2. B hot water add 120 g of flour, stir thoroughly so that there are no lumps.

Step 3. Cool the dough. And when the mass becomes warm, add the egg and beat.

Step 4. Pour the remaining flour into the resulting mixture in small portions. Knead with your hands until the dough becomes pliable.

Step 5. Cover the lump with a damp cloth or cling film. After 30 minutes you can start making pasties.

Crispy dough with vodka for pasties

One ingredient in this recipe that may confuse you is vodka. But don’t worry, vodka is used as a leavening agent, and it won’t be felt at all in the finished pasties.

Required set of products:

650 g baking flour;
350 ml plain water;
a tablespoon of vodka;
chicken eggs - 1 piece;
refined oil – 40 grams;
salt - half a teaspoon;
granulated sugar – 5 grams.

To knead the dough you will need: 45 minutes.

Pour water into a saucepan, add oil, salt and boil;
Brew immediately in hot liquid 160 g of flour, thoroughly stir the lumps, let cool;
Tip: in order to achieve the ideal consistency, it is very important to thoroughly stir the flour brewed in boiling water;
In another bowl, thoroughly mix the remaining flour with the egg, salt, sugar, and vodka;
Combine the contents of two containers and knead tight dough. Then wrap it in a bag or cling film. 30 minutes is enough for the dough to “rest”.

Dough for chebureks with bubbles in mineral water

To make the dough “bubbly”, add a little vegetable oil to the liquid mass.

To prepare you will need:

250 ml table mineral water (with gases);
300 g wheat flour;
20 ml vegetable oil;
sugar + salt - half a teaspoon each.

The whole process will take: about 40 minutes.

Preparation:

Cool the mineral water in advance;
Place salt and sugar in a deep bowl, pour in mineral water, stir until they are completely dissolved;
In a bowl with mineral water Start gradually adding sifted flour. Stir with a whisk during the process so that the mass is homogeneous;
When the consistency of the dough is similar to pancakes, add vegetable oil. It will give fried pasties blistering;
Add the rest of the flour and knead with your hands until the dough becomes smooth. It must “rest”, so wrap it in film and leave for 40 minutes.

Delicious crispy kefir dough for chebureks

Kefir added at the right time will make the unleavened dough more tender. And such pies will be more interesting in taste and color.

Ingredients:

flour – 0.6 kg;
kefir (fat content 3.2%) – 250 ml;
chicken eggs – 1 piece;
salt – 10 g.

Cooking time: 45 min.

Preparation:

In a wide bowl, beat the egg with salt, add kefir. Stir with a whisk;
Sift the flour, then in small portions pour into kefir mixture;
Place the resulting mass on the work surface, knead until the lump of dough becomes smooth;
Cover with a clean, slightly damp towel. After 40 minutes you can start sculpting.

Milk dough recipe for delicious pasties

Everything is elementary, you don’t even need to be clever. Just ordinary unleavened dough, in which the water has been replaced with milk, this does not affect the taste in any way, but the pie turns out tender and rosy.

Required set of products:

flour (high grade) – 0.5 kg;
egg (first category) – 1 piece;
milk (fresh) – 300 ml;
salt (table) – 10 g;
soda (baking) - on the tip of a knife.

Preparation will take: 40 minutes.

How to do:

Step 1. Combine sifted flour with soda.

Step 2. Break the egg into a bowl, add salt and stir.

Step 3. Combine the egg mixture with milk and beat with a regular whisk.

Step 3. While constantly stirring, add flour to the milk mixture.

Step 4. Roll the dough into a ball, knead it with your hands until it becomes smooth and pliable.

Step 5. Wrap with a damp cloth. Before modeling, the dough should rest for at least half an hour.

Classic version

There is no doubt, chebureki are delicious. But the most important thing for the housewife is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.

For classic test you will need the following products:

0.8 kg of sifted flour (high grade);
hot water (almost boiling water) – 200 ml;
cold water (almost ice cold) – 200 ml;
refined vegetable oil – 60 ml;
table salt – 8 grams.

Required cooking time: 40 minutes.

How to do:

Step 1. First, divide the flour into two equal parts, table salt. Place into separate but deep enough bowls.

Step 2: Prepare custard version dough: pour boiling water into the first bowl of flour, knead quickly so that the mass is free of lumps.

Step 3. Prepare unleavened dough: pour into a second bowl with flour cold water, knead as usual.

Step 4. Combine both dough options, pour in 60 ml refined oil, mix well. You will get a homogeneous, elastic ball that does not stick to your hands.

Step 5. Wrap the ball formed from the dough with a damp cloth, you can also use cling film. Place on the refrigerator shelf for half an hour.

Step 6. Place the cooled and sufficiently “rested” dough on the work table, form ropes out of it, cut them into equal pieces. The size of the rolled out flatbreads depends on the personal preferences of the cook. Many people love big pies, but there are those who like small chebureks, literally one bite.

How to cook chebureks correctly

To make the pasties tasty and juicy, you will need:

flour (high grade) – 0.5 kg;
purified water – 200 ml;
refined oil (olive) – 5 g;
table salt - a pinch;
lamb + pork – minced meat 150 g each;
peeled onion – 150 g;
meat broth – 50 ml;
cilantro – 1 bunch;
parsley – 1 handful;
refined oil - for frying.

Cooking time – 1.5 hours. Calorie content 100 g – 435 kcal.

How to cook:

If desired, you can prepare any filling. You can make chebureks, for example, with one beef, you can make assorted meats, and also prepare an option for those who do not eat meat. Any filling is possible, both traditional from cottage cheese and herbs, and the most unexpected from pollock.

Here are some of the most popular options:

chopped herbs mixed with salt and beaten egg;
cabbage (to do this you need to chop it, chop the onion, grate the carrots, simmer everything in a frying pan and add a little spices);
pollock fillet, minced together with onions, seasoned with spices and butter;
cottage cheese seasoned with salt, pepper and chopped herbs;
beef, minced and mixed with chopped tomatoes without skin, chopped cilantro;
mixed minced pork and beef, seasoned with onions, which need to be chopped and then mashed with spices and salt, add herbs, a little garlic and water.

Little tricks:

the meat filling will become juicier and softer if you add a little water to it;
add a little vodka to the dough to make the cheburek crunchy;
Place the filling on half of the flatbread, then fold the flatbread in half and connect the edges, squeezing the air out of the pasties;
for greater strength, the edges of the cheburek need to be greased with protein;
in cheburechnye the edge of the product is pressed down with a special device, but at home you can use a regular fork;
To prevent the pie from burning during frying, remove excess flour from it.

Chebureks are made from unleavened dough. Unlike yeast dough, there is absolutely no fuss with it. You don’t have to devote all day to it, just take flour, cold water, milk or kefir, butter, salt and a little vodka, combine everything - and you’re done!

Another detailed recipe Preparing the dough for chebureks is in the next video.

Chebureks are found in the cuisine of many nations, so it is still unknown where they came from. But we all tried it and most of us even loved it. Housewives prepare them at home for their households. And someone buys them in the nearest cafe or store.

But it’s clear that you don’t want to eat this dish in dubious eateries, and not everyone wants or can cook them. This is because not many people get the result that they are used to. And the filling seems to be somewhat similar, but the dough - alas! Leaves much to be desired.

There are a great many recipes for its preparation. But choose the one that will really turn out pasties with crispy and delicious crust– it’s quite difficult.

Therefore, we try to learn time-tested recipes from friends or aunts and grandmothers. After all, they probably fried them more than once.

Not everyone can make chebureki tasty and crispy. Of course, it's all about the flour product. Not only their appearance, but also their taste depends on it.

Ingredients:

Chicken egg – 1 pc.;
Flour – 3 cups;
Sunflower oil – 1/3 cup;
Water – 3/4 cup;
Salt – 1 teaspoon.

Preparation:

1. Sift flour into a deep container. Add salt and mix lightly.

2. Now we will pour in water. Just not all at once, but in small portions, stirring with a fork. As a result of this, flakes will form, due to which it will look like a layer.

3. We only need the yolk, so break the egg and separate the white. Place the yellow part in a bowl and stir.

4. Pour vegetable oil into the dough and collect everything into one homogeneous lump. Let it rest in the bag for 30 minutes.

The recipe is quite easy, but try others.

Choux pastry

From custard flour product They prepare not only pasties, but also many other different baked goods. Including pancakes and hash browns. It turns out soft and plastic, which will allow your products to be very tasty.

Ingredients:

Water – 1 glass;
Flour – 500 gr.;
Vegetable oil – 2 tablespoons;
Chicken egg – 1 pc.;
Salt – 0.5 teaspoon.

Preparation:

1. Pour water and vegetable oil into a saucepan. Add salt. Place on the fire and bring to a boil.

2. Meanwhile, while the liquid is heating up, sift the flour through a sieve.

This must be done every time you want to bake something. This is done so that it is saturated with oxygen and becomes more sticky. This will make the dough more flexible.

3. Pour boiling water and oil into the cup with the dry product and mix. It turned out that we had brewed flour. Let the mixture cool a little.

4. Break into warm mixture egg. We continue to knead the dough. If it is difficult to do this in a cup, then do it with your hands on the table.

5. Cover it with a lid or an inverted cup and leave to rest for 30 minutes.

During this time, the flour will begin to work better with other ingredients and the result will be what we need.

Everything is ready, you can bake your favorite dish.

The dough is like in cheburechnaya with vodka

Many people wonder: why is there vodka in it? There are many answers to this question. To be honest, alcohol makes the dough loose. Also, bubbles will form on baked goods with meat during frying.

Ingredients:

Vodka – 1 tablespoon;
Water – 200 ml;
Flour – 450 gr.;
Salt – 1 teaspoon;
Vegetable oil – 60 ml;
Chicken egg – 1 pc.

Preparation:

1. Pour into a deep container liquid products: warm water, vegetable oil, vodka.

2. Break the egg there and add salt. Whisk everything thoroughly.

By the way, for those who are afraid to use alcohol in the dough, I will say that during the kneading process the smell disappears. And its quantity is not at all noticeable in such a volume of products. Therefore, you can safely use it.

3. Gradually we begin to sift the flour, while continuing to stir. At a certain stage it becomes very difficult to use a spoon, so we transfer it to the table and knead it with our hands.

4. Cover the soft and elastic mass with cling film and leave to rest for 40 minutes. Then we use it for its intended purpose.

Recipe for delicious dough in boiling water

My mother-in-law makes this recipe. She likes it hot, as the mass is really quite hot. But the result is always pleasing and her pasties are simply delicious.

Ingredients:

Water – 300 ml;

Vegetable oil – 3 tablespoons;

Salt – 2 teaspoons;

Flour – 3 – 4 cups.

Preparation:

1. Everything needs to be done very quickly. Therefore, we boil water and pour it into a container.

2. Quickly pour salt there and pour in vegetable oil, mix.

3. Quickly, while stirring the liquid, add 1 cup of flour first. When mixed, add the second one. All this is done very quickly. then add the third glass and stir with your hands. Just be careful as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.

4. Let it lie down, covered with a towel, for 1 hour.

Crispy dough with mineral water

This method turns out to be exactly what we want to achieve for our goodies. When fried, it becomes crispy, with a beautiful crust.

Ingredients:

Mineral water – 1 glass;

Flour – 2 cups;

Salt – 0.5 teaspoon;

Sugar – 0.5 teaspoon;

Vegetable oil – 1 tablespoon.

Preparation:

1. Pour all the bulk ingredients into a kneading cup: salt, sugar and sifted flour. Mix everything lightly.

2. Pour the mineral water into the bowl with the mixture. Since we have it with gases, when it comes into contact with food, strong foam appears. We start stirring and it disappears.

3.Now add vegetable oil and continue kneading with your hands. Try to mix from the inside, as there is still a lot of moisture there, but the top is already dry. This way it will be more uniform.

4. Let it sit for a while while the filling is prepared.

How to quickly prepare dough with kefir?

Products made with kefir always turn out more tender and tasty. It is prepared quite simply, as in previous recipes.

Ingredients:

Kefir – 1 glass;

Flour – 3 cups;

Salt – 1 teaspoon;

Chicken egg – 1 pc.;

Butter– 50 gr.

Preparation:

1. Pour salt into a deep container. Sift the flour into it and mix.

2. Melt the butter and leave to cool.

3. Into a cup bulk products pour the kefir and break the egg. We begin to stir, first with a fork and then with a spoon.

4. Pour some of the oil into a container and leave just a little to grease the table. Stir it and transfer the whole mass to the table. We crush it until we reach homogeneous mass, which does not stick to your hands.

5. Put it in a bag and leave it for 30 - 40 minutes.

Dough with bubbles on water

I prefer this recipe the most. My mother cooks using it all the time. Chebureks really turn out bubbly and crispy.

Ingredients:

Water – 2.5 glasses;

Flour – 8 glasses;

Melted butter - 6 tablespoons;

Salt – 1 teaspoon;

Sugar – 1 teaspoon.

Preparation:

1. Mix in some container liquid ingredients: warm water and butter.

2. Add salt and sugar to them. Mix thoroughly until the dry part is completely dissolved.

3. Sift the flour into a large container, but it is better to pour one glass, as it may not be needed completely.

4. Make a hole in the middle and pour in the liquid in parts. Let's start kneading the dough. It should be dense, but quite plastic. If necessary, add more flour. Do this until it sticks well to your hands.

5. Wrap it in a bag and put it in the refrigerator for 1 hour.

Like this wonderful recipes I shared with you today. I hope you like them. If you have any questions, ask, I will be happy to answer them.

Making dough for pasties is a truly creative process. After all, how else can we explain the presence of so many of its variations! Dough made with boiling water, milk, kefir, vodka or even custard. And every time it turns out moderately soft, crispy, with appetizing crust... We will tell you how to prepare dough for chebureks from different products so that your dish pleases your loved ones.

Easy to prepare

Chebureks today can be found on the menu of eateries in all cities of Russia and Ukraine. But few people know that this is original Crimean dish, or rather Crimean Tatar. You can get acquainted with real chebureks only in Crimea, where it is best traditions prepared by representatives of the Crimean Tatar people. And they are happy to share the secrets of its preparation. Although if you ask several chefs the question of how to make dough for pasties, you are unlikely to get a definite answer. Like many National dishes, it has stood the test of time and its own “evolution of the species.” As a result, now we have the opportunity to choose our own version of the dough for chebureks. And please delicious variations on the topic of testing relatives.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Pasties made from choux pastry turn out very soft even after cooling. Choux or, as it is also called, dough for chebureks in boiling water, is prepared very simply and quickly.

You will need:

flour - 640 g,
water - 160 ml,
egg - 1 pc.,
vegetable oil - 30 ml,
salt - 1 teaspoon.

Cooking method

Boil water until it boils, add oil and salt. Immediately add half a cup of flour to the boiling water and stir thoroughly until the lumps disappear. Leave the mixture to cool.
Add the egg to the resulting mass and mix.
Make a mound of flour on the table, add the custard mixture into the middle, knead into a smooth, tight dough.
Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start making pasties.

Dough for chebureks with milk

How to prepare delicious dough for chebureks with milk? As simple and quick as custard. Using milk in the dough recipe allows you to obtain a soft and plastic mass, from which it is then very easy to make pasties. The dough rolls out perfectly, and the pasties turn out soft and flaky.

You will need:

flour - 450 g,
milk (low-fat) - 250 ml,
vodka - 75 ml,
salt - 1/2 teaspoon.

Cooking method

Heat the milk and mix it with salt.
Pour the flour onto a cutting surface, make a well and pour into the milk and salt.
Stir the mixture lightly, gradually adding vodka until the dough thickens.
The consistency of the dough should be moderately stiff. If the dough is too hard, press it down with wet hands. If, on the contrary, it is liquid, add more flour.
Wrap the dough in cling film and place in the refrigerator for 30 minutes.
The dough is ready!

Dough for chebureks with vodka

By following this recipe, you will learn how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on the pasties during frying.

You will need:

flour - 640 g,
vodka - 30 ml,
water - 350 ml,
egg - 1 pc.,
vegetable oil - 30 ml,
salt - 1 teaspoon.

Cooking method

Pour water into a saucepan, add vegetable oil, salt and put on fire.
Sift 1 cup of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
When the flour has completely dispersed, remove the mixture from the heat and cool. Add the remaining flour and knead the dough.
Add an egg to the loose, unkneaded mass and begin to gradually (in several additions) pour in vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
Wrap the dough in film and leave it in the room for an hour. After this, punch down the dough and put it in the refrigerator again. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.