Is Traditional Filling for Chebureks Prepared for Beef

There are many assumptions about where pasties with meat were first made. According to one of the most widespread versions, East Asia is considered their homeland, from where the word "cheburek", meaning "raw pie", comes from. Such an interesting name is explained by the fast frying process, because any other product made from dough with meat filling would remain raw inside in such a short time. However, thanks to the peculiar shape, the pasties are perfectly fried, while they are tasty and juicy.

Initially, such pies were prepared with chopped lamb, but nowadays, pork, beef or mixed minced meat is most often used as a filler. If you wish, you can make pasties with chicken or just with vegetables - the filling is variable and depends only on your preferences. As for the dough, its original composition included only water, oil and flour. This recipe is still available, but it is not prepared very often. Options with the addition of eggs, mineral water, milk and even vodka are considered more common. We recommend trying pasties on kefir - such dough remains tender and tasty even after the pies have cooled. So, we stock up on the necessary products and prepare pasties according to the recipe with step by step photos.

Ingredients:

For the test:

• kefir - 250 ml;
• egg - 1 pc.;
• fine salt - ½ tsp;
• flour - about 400 g (how much the dough will take).

For filling:

• any minced meat - 500 g;
• onions - 2 medium heads;
• drinking water - 5-6 tbsp. spoons;
• salt, pepper - to taste.

For frying pasties:

• vegetable oil (refined) - about 300 ml.

Chebureks recipe with photos step by step (with meat)

How to make dough for pasties on kefir

1. Sift 200 g of flour into a spacious bowl through a fine sieve, throw in fine salt and drive in an egg. Rub the mixture with a fork, connecting the components.
   
2. Next, pour in the entire portion of kefir at once. Stir the flour mass.
   
3. Gradually add flour to the sticky composition. When the mass becomes difficult to mix with a spoon, spread the contents of the bowl on the floured table surface and start kneading by hand. The dough for pasties should turn out to be plastic, not very steep. Adjust the flour dosage yourself - add it until the mass stops sticking to your palms.
   

   How to make a juicy filling for minced meat pasties

4. Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, and in the meantime we are preparing the filling. Chop the peeled onions very finely or chop in any other convenient way, for example, using a blender or meat grinder.
   
5. We shift the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
   
6. To make the filling of the pasties the most juicy, add 5-6 tablespoons of water (or even a little more). We knead and look at the consistency of the minced meat - it should turn out to be a little wet.
   
   
7. Divide the soft dough into two equal parts, pull one of which into a tourniquet and divide it into 5 approximately equal pieces with a sharp knife.
   
8. On a floured surface, alternately roll each workpiece into a thin circle. Stepping back about 2 cm from the edge of the dough, spread 1.5-2 tablespoons of minced meat on one side of the cake.
   
9. We cover the filling with the second side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they join well, so that juice does not flow out of the pasties during the frying process. If desired, we cut the "border" of the formed cheburek with a curly knife for decoration. In the same way, we form semi-finished products from the remaining dough.
   
   
10. For frying chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil of about 1 cm, heat well. Chebureks should "float" freely in oil - in this case, they will be the most delicious. Fry pies over medium heat in batches (1-2 pieces at a time).
    
11. As soon as the bottom becomes rosy, gently pry the cheburek with a spatula and turn it over to the other side. We are again waiting for the appearance of a golden crust. Place the finished products on paper napkins to remove oil residues.
    
12. After removing hot pasties from the pan, immediately serve them to the table. We enjoy crispy dough and juicy filling.
    

Chebureks with meat at home are ready!

Chebureks with a crispy delicate crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish always turns out to be prepared by 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 make delicious crunchy dough for pasties, because the result of the entire culinary experiment depends on it.

The classic recipe for crispy pasties suggests using a minimum of products. Melted butter (6 tbsp) will be indispensable among them, also used: 450 ml of water, 10 tbsp. flour, 1 tsp each. 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 slice, 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 must be put into the refrigerator for 60 minutes.

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

Recipe with the addition of vodka

Vodka is added not only to sweet brushwood. This ingredient also makes pasties crispy. It will be enough 1 tbsp. alcoholic beverage... In addition to him, 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 the vodka, the components are thoroughly mixed.
2. Gradually sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
3. Last but not least, oil is added to the mass.
4. The dough should be tight and firm. As soon as it begins to peel off from the hands, the mass is transferred into a bag and sent to the cold for half an hour.

Such a dough will be quite bland, so the main amount of spices and seasonings should be added to the filling.

On mineral water

The use of mineral water allows you to prepare the dish exactly as in the most popular cheburek. The water should be highly carbonated (450 ml). Also used: 2 eggs, 8 tbsp. flour, 4 tsp. sugar and 2 times less salt.

1. A freshly opened mineral water that has not yet got rid of gases is poured into a bowl. Salt and sugar are immediately sent there.
2. After stirring, eggs are driven into the liquid with a whisk. You just need to mix the ingredients well, but do not beat the mass until a thick foam appears.
3. The flour is sifted into a wide container, and a depression is made in the center of the formed embankment, into which water and eggs are poured.
4. Then you can start kneading the dough with a wide spoon or with your hands greased with any vegetable oil.
5. When the mass stops sticking to the fingers, it is transferred to the table and thoroughly washed. This will add elasticity to the dough.

The finished mixture is removed in the cold for about 25 minutes. To do this, it must be wrapped in plastic wrap or a bag.

On kefir

Many housewives prefer kefir cheburek dough. Its recipe is very simple and understandable even for novice cooks. To prepare such a test, you need to take: 1 tbsp. low-fat kefir and about 4 times more flour, 1 egg, a pinch of salt.

1. Kefir is slightly warmed up and poured into a deep bowl.
2. An egg is driven into the liquid and salt is added.
3. When all the components are thoroughly mixed with a whisk or mixer at a minimum speed, you can add sifted flour a couple of times to them in portions.
4. As soon as the mass begins to thicken, it must be transferred to the work surface and mixing is continued there.

The ready-made crispy dough for pasties on kefir will be elastic and not sticky to your hands.

Milk

The most delicate cheburek dough is prepared with the addition of fatty cow's milk. In addition to this ingredient (230 ml), also used: 3 tbsp. flour, large chicken egg, 2 tbsp. oil, 2 pinches of salt.

1. The milk is slightly warmed up, after which salt and any vegetable oil are added to it. It can be not only sunflower, but also olive, corn. Some housewives even use walnut oil.
2. An egg is driven into the liquid with a whisk. The mass should become homogeneous.
3. Flour is poured into the dough in small portions, and the products are kneaded by hand. When it becomes difficult to continue the process in the dishes, you need to move to the work surface.
4. The mass is carefully washed with hands in different places. The main thing is not to overdo it at this stage, so as not to make the dough too tight.
5. The resulting mass is covered with a towel and left at room temperature for half an hour.

Choux pastry for chebureks

Such a recipe is somewhat more complicated, but the result will definitely delight the hostess and all the household. Choux pastry for pasties goes well not only with meat, but also with cheese filling. To prepare it, you will need to use the following products: 4 tbsp. flour and 2 times less boiling water, chicken egg, 40 g butter and 2 tbsp. vegetable, a pinch of salt.

1. If the house has a food processor, then it will greatly facilitate the task of the cook. Flour, salt and vegetable oil are added to the device. The combine will knead the dough.
2. The butter is cut into pieces and placed in boiling water. As soon as milk product melt, you need to pour it in a thin stream while still hot, along with water to flour.
3. An egg is driven in there, and the mass is brought to homogeneity.
4. Delicate elastic dough from the harvester is transferred to a clean surface and slightly stirred by hand. Additional flour is not needed, since the mass should no longer stick to your fingers.

You can use the dough for making pasties after it has been in the cold for at least half an hour.

Crispy egg dough recipe

Egg cheburek dough is usually cooked in boiling water. It can be called budget, since the recipe contains only the simplest available products. Among them: 3 eggs, 450 g of premium flour, 170 ml of boiling water, 2 tbsp. sunflower oil, salt to taste.

1. Well sifted flour is poured into a deep bowl.
2. Salted boiling water from a freshly boiled kettle is poured into the same container. Mix the ingredients gently with a spoon as they will be very hot.
3. Once the food has cooled slightly, you can add eggs and butter to the mass. The ingredients are kneaded again so that their consistency is uniform.
4. Ready dough should not stick to your hands. At the same time, it retains its softness and elasticity.
5. Cover the mass with a lid and leave for 25 minutes at room temperature.

After the specified time has elapsed, you can start sculpting chebureks.

How to sculpt and fry pasties correctly?

While the dough will be infused for 20-25 minutes in the refrigerator or at room temperature (it will become softer, more elastic), it's time to start preparing the filling for them. If the products have undergone heat treatment, then they will need to be pre-cooled before stuffing the chebureks with the selected ingredients.

Slices of dough are rolled out into even round pieces. They should be thin enough. Minced meat with various additives is placed on half of each piece, after which it is covered with the second part of the dough. All that remains is to securely seal the edges with your fingers. To make the treat more appetizing and attractive, you can use special curly knives for cutting out dough pieces. They are usually used in large cheburek and allow ribbed edges of the dish.

When frying the discussed pies, oil will be used in large quantities. Chebureks should swim in it. It is very convenient to cook them in a cauldron or deep fryer.

So that the dough is covered with bubbles and a golden crust, and the filling has time to cook well, you need to dip the pasties only in hot oil. The container is not covered with a lid, otherwise the condensate will get into the heated fat and "shoot" hard.

1. HOW TO PREPARE DOUGH FOR TASTY CHEBUREKS ON KEFIR

In our country, pasties have always been in great demand, and today people are willing to buy these stuffed flat cakes prepared in a special way. For the first time, such pies with meat filling began to be prepared in Central Asia, and among the Turkic and Mongolian tribes, chebureks were especially popular and eventually turned into a traditional dish.

Is it possible to cook pasties with your own hands at home? Sure you may! In this article, we will tell you how to make the dough crispy with bubbles for these mouth-watering oriental pies in the traditional way, using water, boiling water, kefir, milk, and the addition of vodka. In addition, we have posted in the material various recipes with photo stages and a video with a step-by-step explanation, with which you can quickly make at home delicious pasties.

Undoubtedly, any hostess will tell you that it is her recipe for cooking the dish that is the most correct and only she knows how to make pasties correctly. But nowadays there are many different recipes for making both filling and dough for homemade pasties, which differ from the classic method (which uses ingredients such as water, flour, salt and meat).

◘ USEFUL TIPS ◘

√ if the filling of the cheburek is made from minced meat, then it is very desirable to add a couple of tablespoons of kefir to it;

√ do not chop onions in an electrical appliance! It is better to cut it into small pieces with a knife so that the filling is more juicy and tasty;

√ as a rule, lamb or beef is used for the filling. But you can make pasties with amazing taste if you make minced meat - assorted pork, beef and lamb;

√ do not add different spices or ingredients that are not included in the recipe until you have made 4-5 different versions of filled tortillas with your own hands. When you taste homemade homemade pasties, then it will become clear to you what spices can be added to the dough or filling that will not spoil the original rich taste of this oriental dish;

√ you can make very tasty pasties in a deep fryer if you do not have a cast-iron cauldron. But in this case, the vegetable oil must completely cover the filled tortillas during cooking.

To begin with, let's turn to the recently popular recipe for making tasty and fluffy pasties with bubbles on crispy dough on kefir.

4. PREPARING DOUGH ON MILK

If you want to cook mouth-watering puff pastries at home, be sure to try making a dough for them in low-fat milk!
The dough, which you can make with the recipe below, rolls out very easily and is more durable than bland. It may take a little more time to cook pasties with a rich taste in this way, but the excellent result and delicious taste of the dish are worth it!

For work we need:

• 200 grams of low-fat milk
• 500 g wheat flour,
• 80 g of soft vodka,
• a teaspoon of salt.

How to make milk dough:

Dissolve the salt in the milk and carefully pour the flour into it, stirring the contents constantly. We add vodka to the same container, but not all at once, but a tablespoon. Now knead the dough with your hands. If the mass turns out to be excessively dry, then it is advisable to knead it with wet hands. The dough should look like a coarse and loose substance. After that we wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

5. HOW IT IS CORRECT TO MAKE A DIE FOR CHEBUREKS WITH VODKA

Do you know how the Crimean Tatars make tasty and fragrant pasties? Below you will find a recipe for how to make the correct dough for pasties with vodka. If you add the famous strong drink to the dough correctly and on time, then the rolled dough will be covered with bubbles during frying and you get a crispy crust. Be sure to observe the proportions of ingredients that are indicated in the recipe for making the dough!

Ingredients:

• 640 gr of wheat flour
• 35 ml of soft vodka,
• 1 egg,
• 340 ml of water,
• 35 ml vegetable oil
• a teaspoon of salt.

Cheburek dough with vodka:

Pour water into a deep saucepan and add oil and salt;

Pass the flour several times through a sieve and add it in small portions to the pan, stirring constantly with a spoon. Pour flour not all over the stasis, but only 300-400 grams;

Remove the pot from the stove only after the flour has completely dispersed. When the mixture has cooled completely, add the rest of the flour. Now you can knead the dough;

Add the egg to a loose mass and continue kneading the dough, gradually adding vodka to it until the contents turn into a tight and not sticky mass;

Now you need to wrap the dough well-soaked with vodka in plastic wrap and leave it that way for an hour. After that, you need to knead the dough again, pulling it out of the film, wrap it up again and send it to the refrigerator overnight.

ALSO FIND OUT ...

Good day. Today we cook delicious, hearty and beloved by all homemade pasties with meat.

Ingredients:

For the test:

• 1.5 cups of water (boiling water)
• 1 egg
• 4.5 cups flour
• 2 tbsp. tablespoons of vegetable oil
• 0.5 tsp salt

For minced meat:

• 800 gr minced meat (50 * 50 pork-beef)
• a lot of onions for an amateur
• 1.5 cups of water
• salt, pepper, seasonings to taste
• 1 cup sunflower oil for frying

How to cook delicious pasties at home

First, let's prepare crispy dough for homemade pasties. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be steep boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour a glass of flour and knead so that there are no lumps left.

If you do not boil flour, knead in cold water, then the dough at the edges turns out to be hard. And if you knead in this way, the dough turns out to be tender, bubbles well, and not firm at the edges.

During the time that we will knead the dough, the water and flour will cool enough and then we will add the egg. When the egg has been added, knead it again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very firm. Almost as firm as on dumplings. Look at the amount of flour according to the dough; it may take a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down a little and ripen, then it will be much better. In the meantime, let's start making minced meat for pasties.

How to cook juicy minced meat. Filling for chebureks

To make the minced meat juicy and tasty, mix the minced beef and pork equally. Add the onion, cut into small cubes. You can, of course, scroll the onion with the meat in a meat grinder, as you like. Salt to taste, add ground red and black peppers, herbs, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices feel good, because the taste of the filling is slightly lost in the dough.

Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then you get the pasties with juice in the middle, juicy.

We add water last. 800 grams of minced meat will take about 1.5 glasses of water.

Now let's start rolling the dough. You can roll out the dough in one layer and then cut it out under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.

Another important feature in the preparation of pasties. You need more sunflower oil so that they are not fried like pies, but completely in oil. Then the dough will bubble and will be nice and tasty.

Put the minced meat not in the middle of the rolled dough, but on one half. Do not spare meat in pasties, the more meat, the tastier they are.

Cover the minced meat with the other half and, without pinching the edges, slightly level the minced meat with your hands. Then we crush the edges with a fork or you can just use your fingers to expel air from the cheburek.

While sculpting pasties, you can put the oil to heat. It needs to be heated almost to a boil. To check whether the oil has warmed up or not, throw a piece of dough into the pan, if it boils, then the oil is ready. We lay the pasties.

So that the pasties do not burn and the meat has time to fry, we fry over medium heat. If by time, then they are fried for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crunchy pasties. Homemade pasties cannot be compared with those sold in stalls.

Cheburek is a dish that is considered traditional by many eastern peoples. Its name is borrowed from the Crimean Tatars and in translation means "raw pie". The dish is a small sized product made of dough with filling. Most often, pasties are cooked with meat. This option is considered the most popular. Therefore, for a start, any housewife must learn how to fry pasties with meat in a pan. The recipe and method of making such "pies" should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic pasties

IN different countries the same recipe is often used. Chebureks with meat in a pan are prepared here from a standard set of ingredients. In this case, you will need:

For the test:

• 480 grams of flour;
• 1.5 cups of water;
• a pinch of salt and the same amount of sugar;
• a third of a glass of any vegetable oil.

For filling:

• 0.5 kilograms of minced meat (beef with pork);
• half a glass of water;
• some salt;
• bulb;
• fresh herbs (cilantro and parsley);
• ground pepper.

The process of preparing such pasties takes place in several stages:

1. First you need to do the test. To do this, sift the flour into a deep bowl, and then add the rest of the ingredients to it and mix it all well. And you need to remember that the water must certainly be warm. Cover the finished dough with a napkin (or towel) and let it sit for about half an hour.
2. For the filling, first you need to finely chop the onion and herbs, and then add all this together with salt and pepper to the minced meat. The mass should be slightly watery. Therefore, it is imperative to add water, broth or milk to it.
3. Roll out the dough into a thin layer, and then, using any available means (saucer or bowl), cut out round blanks from it.
4. Divide each of them in half and distribute the filling only on one of these parts.
5. Cover the mass with the other side, pinch the edges and additionally press them with the teeth of an ordinary table fork. As a result, the workpiece takes the shape of a semicircle.
6. Heat oil in a pan, and then fry the semi-finished products in it until golden brown.

It turns out fragrant, juicy and very tasty pasties. They are loved and eaten with pleasure not only by adults, but also by children.

Chebureks in Tatar

The Tatars have their own concept of what chebureks with meat should be. The recipe in a frying pan, adapted to modern conditions, looks somewhat different. This primarily concerns the test. To prepare it, you need to use the following products:

for 0.5 kilograms of flour, one egg, 300 milliliters of water and a little salt.

Such a dough is made in three steps:

1. First, beat the egg with salt and water in a bowl separately.
2. Gradually introducing flour, knead an elastic, but rather tight dough.
3. Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling, already familiar ingredients are used:

• 300 grams and the same amount of pork neck;
• 5 grams of black pepper (ground);
• salt;
• 2 onions;
• 2-3 tablespoons of cooked beef broth.

Filling technology:

1. Both types of meat need to be rinsed well and cut into pieces.
2. Peel the onion and chop it arbitrarily.
3. Grind both components in a blender.
4. Add spices, salt and stir.
5. The mass should not be very thick, so it should be diluted a little with broth.

After that, you need to mold the blanks in the shape of a crescent using the method described above, and fry them in a large amount of oil. Still hot pasties in Tatar style must first be laid out on a napkin so that it absorbs excess fat. Only then can they be eaten.

Vodka dough

Sometimes they prepare choux pastry for chebureks with the addition of vodka. This ingredient acts as a baking powder. In addition, it makes the dough crisper, which is what you need in this case. To do good pasties c should include the following composition of products:

For the test:

640 grams of flour, 1 raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

1. Boil water for the dough, and then add salt and oil to it.
2. Pour 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
3. Add the egg and pour over the vodka.
4. Add flour gradually. The finished dough should stand for at least an hour.
5. For the filling, the lamb must be minced.
6. Chop the onion and mash it with a pusher with salt and spices.
7. Gather the ingredients together, add water and mix. You can also use kefir as a liquid additive. With it, the minced meat does not spread and acquires a pleasant taste.
8. Divide the dough into balls, each of which is rolled into a cake no thicker than 1 millimeter.
9. Put the filling on one side, and then cover it with the second edge and press down a little, squeezing out excess air. Otherwise, the pasties will bubble a lot.

10. Fry in a pan in hot oil.

Golden crispy products will taste good even after cooling.

Choux pastry chebureks with milk

The dough can also be prepared with milk. Then vegetable oil is not needed. Many housewives really like this option. It significantly speeds up the mixing process.

In the case of traditional filling, the usual one is suitable step by step recipe chebureks with meat in a pan. Of the products for the test you will need:

1 cup of low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The process technology is simple:

1. Heat the milk and add salt to it.
2. Pour the sifted flour on the table in a slide. Make a depression in the center.
3. Pour milk and vodka into it.
4. Knead the dough and let it stand for about half an hour.

After that, you can do the filling. For her you will need: meat, salt, onions, bacon, herbs and water.

For the filling to be juicy, it must be properly prepared:

1. First, the meat must be finely chopped with a knife. You can grind it in a blender if desired.
2. Finely chop the onion and mix with salt. This gruel should stand for a while and let the juice flow.
3. Combine onion with meat.
4. Add spices, bacon and chopped herbs.

Chebureks are molded in three stages:

1. First, the dough must be divided into portions.
2. Roll each of them in the form of a round cake no more than 2 millimeters thick.
3. Put the filling on one half.
4. Cover it with a free piece of dough, press and pinch the ends.
5. In order for the product to have the correct shape, the excess can be cut off by applying a regular saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Chebureks from kefir dough

Using the dough cooked in kefir, you can make wonderful pasties with meat in a pan. The finished products are very delicate and fragrant. For work you will need:

for half a liter of kefir 10 grams of salt, ½ kilogram of flour and the same amount minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

Cooking such pasties is very simple:

1. First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually introduce flour with constant stirring. As soon as the mass thickens, it must be laid out on a cutting table and rolled out until it is sufficiently elastic. After that, the dough must be wrapped in plastic and set aside for a while.
2. For the filling, first you need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
3. The products are molded in the usual way. First, a piece of dough is rolled into a cake, and then the filling is laid out on it. Now all that remains is to fold the workpiece in half and pinch its edges tightly so that no holes remain.
4. Fry the pasties in oil for 5 minutes on each side.

After that, the finished products should lie on a paper towel for a while so that it absorbs excess fat. Now fragrant and juicy pasties you can treat family and friends.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a pan so that the filling inside remains soft and juicy. This is not difficult to do. First you need to remember that in an ideal cheburek the following should be combined:

• golden crisp;
• delicate filling;
• the presence of a fragrant broth inside.

If everything is already clear with the dough, then the filling should be discussed in more detail. There are several important points to consider here:

1. Lamb is traditionally used for this dish. But you can also take beef, pork, veal and even poultry. For best results, experts advise using mixed minced meat. In addition, it must be taken into account that the meat must be fat enough. If this is not the case, then you can add some regular bacon.
2. For the filling, meat is usually chopped with a sharp knife. This must be done very carefully. As a last resort, it is permissible to pass it through a meat grinder. True, the nozzle must be taken with large holes. Minced meat should not look like a liquid, shapeless mess.
3. Onions must be included in the filling. Its optimal ratio with meat is 2: 1. The mixture will be much juicier with onions.
4. For more flavor, it is advisable to use a set of your favorite spices.
5. For greater juiciness, it is also advised to add broth to the filling.

Considering these tips, you can make amazing pasties. Relatives will be delighted with such a dish.

Chebureks "in Greek"

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it in the best traditions of the national cuisine of Mediterranean countries. To be convinced of this, you should try to cook homemade pasties with meat in a frying pan "in Greek". You will need a certain set of products:

For the test:

1 egg, a glass of cool water, a tablespoon of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, suluguni or feta cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, cumin, thyme, coriander).

You need to cook such pasties step by step:

1. First you need to make a filo dough. It is he who is traditionally used by the Greeks for such a dish. Add the remaining ingredients to the sifted flour one by one and stir until the dough is smooth enough. After that, the mass must be wrapped in foil and left for half an hour for the gluten to swell.
2. For the filling, combine the minced meat with finely chopped onions and other ingredients. The mass must be thoroughly kneaded. Then knead the cheese with your hands (or grind it on a grater), and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
3. Before molding, each piece of dough must be kneaded well. First, the ball must be turned into a cake with your fingers, and then, turning the edges inward, press them strongly into the middle. After such a kneading, the workpieces should lie a little more under the film.
4. Roll out each cake to a thickness of 2-3 millimeters. Put the filling on one side, and cover the other, pinch the edges and slightly flatten with a rolling pin.
5. Fry in oil until golden brown.

Usually such pasties are eaten hot, washed down with juice, yogurt or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry pasties without adding oil. They call such a dish "yantyk". It turns out not only less greasy, but also more useful. How to make pasties with meat in a pan without oil? To work, you will need a minimum set of basic products:

For the test:

a pinch of salt and 150-200 milliliters of water for 320 grams of flour.

For filling:

for half a kilogram of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such pasties differs little from the standard version:

1. Sift the flour, mix it with salt, and then, adding water in portions, make a dense dough. After that, cover it with a towel and set it aside.
2. At this time, the meat and onions should be chopped. For this, you can use any kitchen technique. Then add the remaining components to the resulting mixture. For juiciness, you can add a little plain water.
3. Divide the dough into pieces and roll them into flat cakes. Put the filling on one half, stepping back 1 centimeter from the edge. Cover the mixture with the other side. First, the edges of the workpiece must be moistened with water.
4. Fry in a dry skillet under the lid without adding oil.

Before serving, each cheburek must be smeared butter... Usually, such products are usually eaten with fresh vegetables (cucumbers or tomatoes).

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Source: https://cheffmarket.ru/en/chebureki-domashnie-samyi-udachnyi-recept-testo-na-chebureki-s/

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