Cheburek made from minced meat. Minced pasty recipe juicy and tasty

20.03.2024 Recipes

Secrets of delicious pasties

5 secrets of the famous dish are revealed by the most expensive chef in the capital

1) Why do you need to pour broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling out?
4) Why can’t the minced meat be crushed too much?
5) Why roll onions with a rolling pin?
Of course, I received answers to them. I will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie in the refrigerator for a while in order to become elastic and pliable when rolled out.

For the test:

Flour -500g.
Water - 150-180 g,
Salt - 2g,
Granulated sugar - 2g.
For minced meat:
500 g meat 1 onion
bunch of dill 200-250 g
meat broth salt,
black pepper,
cumin to taste

Preparation:

Sift the flour through a fine sieve on the table, form a slide, add salt and sugar to the flour (so that the dough is crispy), make a depression in the flour and pour water into it. Knead a fairly stiff dough. Wrap it in film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner. Divide the present dough into two parts and make even ropes with a diameter of 3 cm from it. Cut them into circles 2 cm thick (40 g each).
Then press the resulting circle with your palm, form a flat cake and sprinkle them with flour so that they do not stick together. Place them in a plastic bag and put them in the refrigerator. During this time, prepare the minced meat.
Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because... When the meat is strongly squeezed, it releases a protein that makes the minced meat stick together. When mixing the minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the minced meat juiciness and tenderness. The amount of broth depends on the density of the meat.
Then put the minced meat in the refrigerator for 30 minutes to “set” it, and take out the semi-finished dough products and roll out each flat cake almost to zero. Place a tablespoon of minced meat on one side of the flatbread, distribute it evenly, cover with the other half of the flatbread and form a cheburek along the edge, cutting it with a special zigzag cutter. It is necessary to fry the cheburek at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do this in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if you don’t have a wok, you can do it in a frying pan. I assure you, it will turn out no less tasty.

Chebureks! Juicy, tasty, loved by everyone.

Secrets of delicious pasties

Surely you also love chebureks. I have never met a single person who does not love these aromatic, appetizing, crispy fried products. Both men and women love them equally. They can rightfully be classified as holiday dishes. Why do we love them so much? The secret lies in the juiciness of the meat filling. And in order for the juice not to flow out before the cheburek is eaten, the dough must be properly prepared. It is believed that men make better chebureks, since the dough must be well kneaded, rolled out thinly and without tearing. But women, knowing the secrets of preparing this extraordinary dough, prepare them no less tasty.

What is the secret of cheburek dough?

Choux pastry is considered the best and most correct cheburek dough.

Choux pastry and juicy minced meat for pasties — Here are the main secrets of everyone's favorite dish.

What we need:

for test

0.5 glass of water
a handful of salt
flour 3-4 cups

for minced meat

500 g minced meat or meat (lamb is ideal, but you can use any meat you have)
2 tbsp. tablespoons finely chopped fat tail fat, but internal pork or chicken can be used
1-2 onions
200 g water
250 g vegetable oil for frying

Preparation:

Cheburek choux pastry.

What should it be like?

Bring the water to a boil, add some salt and add 2-3 tbsp. spoons of flour. Remove from heat and stir well. It turns out to be a kind of paste. Take it out onto a plate and let it cool. The dough is not ready yet, it is still a preparation.

And let’s start preparing the minced meat.

Juicy minced meat for pasties - what's the secret?

Once upon a time I had to spy on how professional chefs prepared meat filling for chebureks.
I took note and now my pasties are always juicy.

Now I will share these secrets with you.

First of all, let's prepare the onions correctly. You can also pass it together with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the aromatic zest. Therefore, we either cut it with a knife, as finely as possible, or chop it with a blender, and sprinkle it with salt, grind it with our hands until the juice appears. The juice, in turn, will serve as a marinade for the meat. Once this happens, set the onion aside.

Be sure to wash the meat, dry it, and remove any films. Cut into small pieces and chop. Some use a meat grinder, some use a food processor. Doesn't matter.

We twist the fat together with the meat.

We must achieve juiciness of the meat so that there is as much juice in the pasties as possible. And it's very easy to do.
Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but don’t get carried away, as the taste of the filling can change greatly. Mix the onion and meat very thoroughly.
And again a secret, but this time, the most important one .

Add water to the minced meat. How many? Enough for the filling to turn into a mushy mass and be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed throughout the cheburek, and not clump together in one place.

Now we leave the minced meat to gain strength and return to the dough.

The lump of dough has already cooled down and we can start kneading the choux pastry. Add regular flour and knead into an elastic dough. If it turns out thick, add a little water, if liquid, stir in flour. We strive to obtain ordinary dumpling dough so that we can roll it out thinner without much effort. I heard somewhere that the dough should feel like an earlobe.

It is advisable to serve the chebureki piping hot. This dish should be eaten immediately. They are not prepared for tomorrow. And it wouldn’t be a bad idea to cook them together. One makes pasties, and the second fries them.

One also does a good job, but it takes much longer to prepare and you need to constantly monitor so that the pasties do not burn.
And one more important feature. They cannot be stuck on in advance and fried when the eaters arrive. Because Our minced meat is juicy and the dough can become soggy.

If you have already fried chebureki, then you have probably already encountered these cooking features. If you haven't prepared it, don't be alarmed. It all looks complicated on paper, but once you make it, you'll want to make it every day for breakfast.

By the way, the finished dough and minced meat separately can be placed in the refrigerator and used within 2-3 days.

We make and fry pasties

Pour oil into a frying pan and put on fire. There should be enough oil for the pasties to be deep-fried. Let the oil heat up and start making pasties.

Our dough is ready. We tear off a piece the size of a walnut from it, and after dusting the table with flour, we roll out the dough in the form of a thin flat cake. You need to roll out the dough from the middle to the edges so that the cake turns out round.

Place the minced meat on the near half of the dough, leaving about 1.5-2 cm from the edge so that you can seal the edges. We distribute the minced meat evenly so that during the meal, dough, meat, and juice get into the mouth.

For better gluing of the edges of the cheburek, you can use an egg. Brush the edges of the cheburek with egg and glue them together so that the juice does not leak out. But when you learn to feel the dough, this may no longer be necessary. And for the first time, let's use this assistant .

We use the white of one egg. We coat the edges of the cheburek with it for better gluing.

Brush with egg and cover the minced meat with the second half of the dough, pressing the edges well with your fingers. To be sure, you can walk along the edge of the cheburek with a fork. This necessity will also serve us as a decorative design for the finished cheburek.

Why is it necessary to glue the pasties so carefully? During frying, the meat juice begins to boil and if the dough has a gap, the water will find it, flow into the hot oil and start shooting. This is not only unpleasant, but also traumatic.

Our cheburek is ready to go into the frying pan. Is our oil ready? Let's check its readiness with a piece of dough, which we throw into boiling oil and see how it behaves.

A piece of dough sizzled, the oil began to bubble, which means we can put our cheburek into the frying pan.

We place our handsome cheburek in the frying pan. It begins to fry intensely, and without wasting any time, we begin to form the second cheburek.

Don't forget to look at the first one. The cheburek may begin to bubble, which gives it an even more appetizing appearance. Bring it to a golden brown crust and turn the cheburek over to the other side. And at this time we have the second cheburek ready for frying and we also put it in the frying pan.
While the first cheburek is finishing cooking on the second side, the second cheburek is browning its first side, and we are making a third one on the table. It turns out to be a kind of conveyor belt. The meat is spread in a thin layer in the cheburek, so it has time to fry and release the juice.

And the household members are already lined up. After all, the fragrant smell of fried pasties teases not only them, but I’m sure also your neighbors.

This is how they are prepared, our favorite pasties.

Using choux pastry and juicy minced meat for pasties You will always be confident in the success of their preparation.

I wish you bon appetit!

There are many assumptions about where chebureki with meat were first made. According to one of the most common versions, their homeland is considered to be East Asia, where the word “cheburek” comes from, meaning “raw pie”. This interesting name is explained by the fast frying process, because any other dough product with meat filling would remain raw inside in such a short time. However, thanks to their unique shape, the chebureks are perfectly fried, and at the same time they turn out 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 filling. If you wish, you can make pasties with chicken or just with vegetables - the filling here 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 made with kefir - this 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 teaspoon;
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. spoon;
salt, pepper - to taste.

For frying pasties:

vegetable oil (refined) - about 300 ml.

Chebureki recipe with photos step by step (with meat)

How to make dough for chebureks with kefir

Sift 200 g of flour into a spacious bowl through a fine sieve, add fine salt and beat in the egg. Grind the mixture with a fork, combining the ingredients.
Next, pour in the entire portion of kefir at once. Mix the flour mixture.
Gradually add flour to the adhesive mixture. When the mixture becomes difficult to mix with a spoon, place the contents of the bowl on a floured table surface and begin kneading by hand. The dough for chebureks should be plastic, not very tough. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
How to make a juicy filling for pasties from minced meat
Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, while in the meantime we prepare the filling. Chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or meat grinder.
Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
To make the filling of chebureks the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of the minced meat - it should turn out a little wet.
Divide the soft dough into two equal parts, pull one of them into a rope and use a sharp knife to divide it into 5 approximately equal pieces.
On a floured surface, roll out each piece one by one into a thin circle. Stepping back about 2 cm from the edge of the dough, place 1.5-2 tablespoons of minced meat on one side of the flatbread.
Cover the filling with the other side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they are well connected and juice does not leak out of the pasties during frying. If desired, for decoration, we cut off the “border” of the formed cheburek with a curly knife. In the same way we form semi-finished products from the remaining dough.
To fry chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil about 1 cm and heat it well. Chebureks should “float” freely in the oil - in this case they will turn out the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
As soon as the bottom becomes golden brown, carefully pry up the cheburek with a spatula and turn it over to the other side. Again we wait for the golden crust to appear. Place the finished products on paper napkins to remove any remaining oil.
Remove the hot pasties from the frying pan and immediately serve them to the table. Enjoy the crispy dough and juicy filling.

Chebureks with meat at home are ready!

Cheburek recipe
Anyone who has vacationed in Crimea or the Caucasus has probably tried chebureks. A crispy brown crust covered with small fried bubbles, aromatic filling and a thick, fragrant broth dripping from a bitten pasty...
The most delicious and, perhaps, highest quality products will be those that are sculpted and fried in front of you. After all, having received a heated cheburek from the seller, you cannot be 100% sure of its freshness. Well, it goes without saying that the tastiest pasties will be those cooked at home. And your household will have an excellent reason to praise your culinary skills and remember the summer. But which recipe should you choose? After all, chebureks are prepared in different regions of the Crimea and the Caucasus, and each recipe is good in its own way. I bring to your attention one of the recipes for this dish. And even though we cannot accurately say that it belongs to a specific cuisine, we can vouch for the ease of production and good taste of the finished pasties.

We immediately hasten to warn you against eating chebureks at night. This dish is fatty and very high in calories, and dinner is better prepared from lighter ingredients. At night, the pancreas works more actively, producing insulin. This, in turn, stimulates the body to store fat. Therefore, it is better to serve chebureks for lunch, and for people suffering from stomach diseases, it is better to abstain from this dish altogether.

Chebureks - products
For minced meat we need the following ingredients:

300 grams of fatty pork;
300 grams of beef;
3 medium onions;
greenery;
water;
salt, spices to taste.

Ingredients for minced chebureks
The set of products for the test is also small:

600 grams of flour (about 4 cups);
300 grams of warm water (a little more than a glass);
a teaspoon of sugar;
a teaspoon of salt (without a slide);
4 tablespoons of vegetable oil or 80 grams of margarine, lard (any cooking fat).

Ingredients for cheburek dough
Preparing the dough

I want to warn you right away: wheat flour now comes in very different forms. And it’s not even about the additives, but about the varieties of wheat and the quality of grinding. Therefore, make sure that before you start cooking you have more flour than the amount stated in the recipe. You may need a little more or a little less flour to make the dough the required consistency, and you will definitely need flour to dust the table for rolling out future pasties.

To prepare the dough, dissolve salt and sugar in warm water. Be sure to add sugar; it will not make the dough sweet, but it will brown better. By the way, if you have mineral water, great, use it to prepare the dough, and it will be even more tender. Gradually, in portions, pour flour into the water with salt and sugar, kneading the dough so that there are no lumps. When the dough is like thick sour cream, when the spoon is not yet standing in it, but falls slowly, add vegetable oil. There is one little trick here: in order for those little bubbles to form on our pasties, you need to add very hot, almost boiling vegetable oil (or any other cooking fat melted to a boil).
In order for small bubbles to form on the pasties, you need to add very hot, almost boiling vegetable oil to the dough

Some people advise adding fat without boiling, but adding a teaspoon of vodka to the dough. It will give bubbles on the surface of the chebureks and a crispy crust.

After adding the butter, we continue to knead the dough, adding flour until it becomes elastic, tender, and sticks to your hands.
Dough for chebureks
Let's leave the dough under an inverted bowl to rest for a while, and in the meantime we'll make the minced meat.
Preparation of minced meat
Of course, initially the minced meat for chebureks was made not from pork and beef, but from lamb with beef (or without). But spices and finely chopped onions were always put in it.
So, we pass the meat through a meat grinder with a large mesh or take out the finished minced meat. Finely chop the onion or put it through a meat grinder (after all, there are many recipes and somewhere there probably is such an option). Finely chop the greens: dill, parsley, maybe cilantro if your family loves it. Add salt and spices to taste. Black pepper is a must, a little coriander, a little paprika, ginger and a clove of garlic if desired. But the main thing is the pepper. You need to add salt to taste, but very intensely, otherwise the filling in the dough will seem a little fresh.
Minced meat for chebureks
And now, having thoroughly mixed the minced meat, you need to dilute it so that it becomes semi-liquid in consistency. If you compare it again with sour cream, then imagine that sour cream should not be too fatty, at most 15%. We do this so that during frying the meat is cooked not only in its own juices, but also in the broth, then the cheburek will be juicier, and the meat will not “shrink” during cooking.

You can dilute the minced meat with anything: broth, water, kefir, milk. I like water best. I know housewives who do not dilute the minced meat too much, and then put a piece of butter in each cheburek. But for the first time, it’s better to try diluting it with water or kefir.

Cooking pasties
Now let's move on to making the chebureks themselves. As in the case of dumplings, dumplings and pies, you can roll out the cheburek blanks in different ways. You can tear off pieces of dough and roll them into a thin round cake, a little thinner than dumplings. You can roll out a large layer of dough and cut out pieces from it using a plate. With this option of rolling, the dough scraps absorb excess flour and become tougher, but the pasties turn out to be the same shape and size.

By the way, it is believed that the finished cheburek should be the size of the palm of the person preparing the dish.

So, roll out the dough into a circle. Now spread our filling in an even layer on one half of the circle.
Roll out the dough into a circle and spread the minced meat filling onto one half of the circle in an even layer.
Carefully bend the workpiece and cover the minced meat with the second half of the dough. Next we need to pinch the cheburek. But the chebureks that we ate on vacation had a jagged or corrugated rim! To get it, we need a special device, which consists of a wheel on a handle. We hold it by the handle and roll it with a wheel with jagged edges along the edge of the cheburek. The wheel compresses the edges of our workpiece and cuts the edge with teeth. Again, waste remains, and not everyone has the device. Therefore, we arm ourselves with a regular fork and carefully and tightly squeeze the edges of the cheburek around the perimeter with the back of the cloves.
Use the back of the tines of a fork to gently and tightly press the edges of the pasty around the perimeter
Now, having stuck on a sufficient number of pasties, i.e. three or four pieces, you can start frying. Place a frying pan on the fire and pour oil into it. To be honest, I never deep-fry pasties so that they are completely covered with boiling fat. I pour a lot of vegetable oil, but not half the frying pan, in a centimeter, or at most two-centimeter layer. When the oil is hot and white bubbles begin to rise from the bottom of the pan, add the pasties and fry them on both sides until golden brown over moderate heat.
When the oil is hot and white bubbles begin to rise from the bottom of the frying pan, lay out the pasties and fry them on both sides until golden brown over moderate heat.
Make sure your hands are completely dry when you go to turn the dish over: the slightest drop of moisture and the oil will “shoot” at you.
Place the finished pasties in a stack on a plate covered with a paper towel, which will absorb excess fat.
Place the finished pasties in a stack on a plate covered with a paper towel, which will absorb excess fat.
Well, when all the pasties are ready, then make yourself comfortable at the table, pour tomato juice into glasses or brew green tea and start having lunch.
Chebureks are ready
Enjoy your meal!

The filling for chebureks can be prepared traditionally from meat or decorated with some deviation from the classical technology with the addition of mushrooms, cheese, potatoes, other vegetables or herbs. Each of the variations will find its loyal fans and may become a priority recipe on the family menu.

How to make filling for chebureks?

Having prepared pasties with different fillings and evaluating all the best aspects of each recipe, you can choose the most acceptable option for yourself and understand all the intricacies of the technology, adapting it to your taste preferences.

The correct filling for meat chebureks should be juicy, which is achieved by the correct proportion of onions and the addition of a liquid component: water or broth.
When preparing the mushroom filling, you need to properly prepare them by frying them with onions in butter in a frying pan. Forest mushrooms are pre-boiled.
The filling for cheese chebureks can include a mix of several varieties, grated and supplemented with herbs and flavorings.
Vegetables to be used as a filling must be ready to eat: boiled or sautéed in oil in a frying pan until tender.

Filling for minced pasties - recipe

The classic tasty filling for minced pasties includes three main components: lamb pulp, fat tail fat and onions. It is preferable to chop each of the components very finely with a sharp knife, and knead the onion mass with salt with your hands before adding it to the meat. But if you don’t have time for cutting, you can also use minced meat. Add salt, pepper, cumin and other spices to taste.

Ingredients:

lamb – 0.5 kg;
tail fat – 150 g;
onion – 250 g;
water – 2/3 cup;

Preparation

The lamb is cleared of films, minced in a meat grinder or using a food processor.
Prepare the onion by peeling the heads, cutting finely, mashing with salt with your hands and leaving for 10 minutes to separate the juice.
Combine all ingredients in a bowl, add ice water.
At the end, the correct filling for the chebureks is added with salt, pepper and, if desired, spices.

Filling for chebureks from minced beef

If you don’t like the taste of lamb or it simply wasn’t available at the right time, chebureki filled with beef will be quite worthy of taste. The meat must be supplemented with a portion of fat, minced in any way: pork or fat tail. Mandatory ingredients are also onions and cold water. Meat can be frozen according to classical technology and cut with a knife, or you can simplify your task and use a meat grinder (combine).

Ingredients:

beef – 0.5 kg;
fat – 150 g;
onion – 250 g;
water – 2/3 cup;
salt, pepper, herbs, seasonings - to taste.

Preparation

Grind meat, fat and onions in a convenient and affordable way.
Season the ingredients to taste with salt and pepper, add spices to the mixture if desired, and add water.
After thorough mixing, the juicy filling for pasties will be ready.

Filling for chebureks from minced pork

A worthy option for decorating your favorite delicacy would be the filling for pork chebureks. It is necessary to supplement the meat with a slice of lard or lamb fat, add a substantial portion of onion, which is preferably cut with a knife, even if the meat is twisted in a meat grinder. Water or broth, which is well cooled and then mixed into the base, will add juiciness to the products.

Ingredients:

pork – 0.5 kg;
lard or fat tail – 150 g;
onion – 250 g;
salt, pepper, cumin - to taste.

Preparation

Grind meat and fat.
Chop the peeled onions into small cubes, add some salt to the slices, knead them a little with your hands and leave for a while to separate the juice.
Combine the prepared ingredients, season, add water or broth.
At the end, the pork filling for the pasties is mixed and placed in the refrigerator for 30 minutes.

Filling for chebureks from minced chicken

For chebureks it can be made from minced chicken. In this case, more than ever, it is necessary to take care of the juiciness of the filling and giving it some piquancy in view of the fact that chicken, as a rule, is dry and neutral in taste. It would be especially appropriate to add a little finely chopped or pressed garlic and a couple of pinches of aromatic herbs to the mass.

Ingredients:

chicken – 0.5 kg;
lard – 150 g;
onion – 250 g;
water or broth - 2/3 cup;
garlic – 3 cloves;
aromatic dry or fresh herbs, chili pepper - to taste;
salt, ground black pepper - to taste.

Preparation

Grind the chicken and lard, add chopped and mashed onion and garlic with salt.
Season the mixture with thyme, salt and pepper, add water and stir.

Fillings for chebureks with mushrooms

The filling for chebureks, the recipe for which will be outlined next, is made from mushrooms and does not contain animal fats or meat. Only the plant composition of the filling allows it to be classified as lean. You can use both champignons available all year round and aromatic forest mushrooms: porcini, chanterelles, boletus and others.

Ingredients:

mushrooms – 0.5 kg;
onion – 400 g;
dill – 1 bunch;
oil – 40 ml;
salt, pepper - to taste.

Preparation

Peel, chop the onions, place in oil heated in a frying pan and fry until transparent.
Add the prepared chopped mushrooms and fry the contents until almost all the moisture has evaporated.
Finally, for chebureks, season with pepper and chopped dill, add salt, and cool.

Filling for chebureks with cheese - recipe

The filling acquires a special taste when it is added in grated form to meat, mushrooms or vegetables. However, you can only use cheese to fill products by taking one or several types of product, chopping it with a grater and, if desired, adding herbs, garlic, and seasonings.

Ingredients:

cheese – 400 g;
greens and garlic - to taste;
pepper - to taste.

Preparation

Making the cheese filling couldn't be easier. A slice of cheese is grated and used for its intended purpose.
If desired, cheese shavings can be supplemented with chopped herbs and chopped garlic.

Filling for chebureks with potatoes

Fillings for meatless chebureks, consisting of vegetables, are no less in demand and popular. And if you like pies with potatoes, then pasties with such filling will undoubtedly appeal to you. For the most part, boiled, mashed tubers are used, but if desired, the vegetable, chopped into small pieces, can be fried until tender in vegetable oil in a frying pan.

Ingredients:

potatoes – 1 kg;
onion – 200 g;
dill and parsley – 1 bunch;
oil – 20 ml;
salt, pepper - to taste.

Preparation

Peel, cut, boil the potatoes, and mash them.
Add diced onions sautéed in oil and chopped dill.
The filling for potato chebureks is seasoned with salt, pepper, and mixed.

How to make filling for chebureks from greens?

Preparing the filling for pasties from greens takes a minimum of time. To decorate such a filling, as a rule, they use a composition of spinach, sorrel, wild garlic and green onions, adding basil, cilantro, parsley and dill. You just need to wash, dry, chop and simmer the ingredients in a hot, oiled frying pan. When using a mix of parsley, dill and cilantro, you can simply mash the chopped mass with salt with your hands without resorting to heat treatment.

Ingredients:

any greens of your choice – 0.5 kg
salt, pepper - to taste.

Preparation

Prepare the greens, sort them if necessary, rinse and dry.
Chop the green mass, simmer in a frying pan, season with salt and pepper, and stir.

Cottage cheese filling for chebureks

It’s even easier to prepare the filling for chebureks from cottage cheese. The soft, creamy product is seasoned with finely chopped herbs: dill, parsley, basil or cilantro, garlic, ground black pepper and chili are added if desired, and mixed. Grainy cottage cheese will require additional processing with a blender or grinding it through a fine metal sieve. It is often prepared with spinach, which is chopped and simmered a little until it settles in a frying pan or in a saucepan.

Cheburek is a dish that is considered traditional among many eastern peoples. Its name was borrowed from the Crimean Tatars and translated means “raw pie.” The dish is a small-sized product made from dough with filling. Most often, chebureks are prepared with meat. This option is considered the most popular. Therefore, first, any housewife should learn how to fry pasties with meat in a frying pan. The recipe and method of preparing 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 chebureks

The same recipe is often used in different countries. Pasties with meat in a frying 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 glasses 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 and pork);
half a glass of water;
a little salt;
bulb;
fresh herbs (cilantro and parsley);
ground pepper.

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

First you need to do the test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. Moreover, you need to remember that the water must certainly be warm. Cover the finished dough with a napkin (or towel) and let it lie for about half an hour.
To make the filling, you first need to finely chop the onion and herbs, and then add it all along with salt and pepper to the minced meat. The mass should be a little liquid. Therefore, you must add water, broth or milk to it.
Roll out the dough into a thin layer, and then, using any available means (saucer or bowl), cut out round pieces from it.
Divide each of them in half and distribute the filling only on one of these parts.
Cover the mixture with the other side, pinch the edges and press them additionally with the tines of a regular table fork. As a result, the workpiece takes the shape of a semicircle.
Heat the oil in a frying pan and then fry the semi-finished products in it until golden brown.

The results are aromatic, juicy and very tasty pasties. Not only adults, but also children love them and eat them with pleasure.

Chebureks in Tatar style

The Tatars have their own idea of what pasties with meat should be like. The frying pan recipe, adapted to modern conditions, looks a little different. First of all, this 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.

This dough is made in three steps:

First, in a separate bowl, beat the egg with salt and water.
Gradually add flour and knead into an elastic but fairly tight dough.
Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling we use already familiar ingredients:

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

Filling preparation technology:

Meat of both types must be washed well and cut into pieces.
Peel the onion and chop it randomly.
Grind both components in a blender.
Add spices, salt and stir.
The mass should not be very thick, so it should be diluted a little with broth.

After this, you need to mold the blanks into a crescent shape according to the method described above, and fry them in a large amount of oil. Still hot chebureks in Tatar style must first be placed on a napkin so that it absorbs excess fat. Only after this can they be eaten.

Vodka dough

Sometimes choux pastry for pasties is prepared with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough crispier, which is what is needed in this case. To make good chebureks you should include the following ingredients:

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:

Boil water for the dough and then add salt and oil to it.
Add 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
Add the egg and pour in the vodka.
Gradually add flour. The finished dough should stand for at least an hour.
For the filling, the lamb must be passed through a meat grinder.
Chop the onion and mash it with salt and spices.
Combine the ingredients, add water and mix. Kefir can also be used as a liquid additive. With it, the minced meat does not spread and acquires a pleasant taste.
Divide the dough into balls, roll each of them into a flat cake no thicker than 1 millimeter.
Place the filling on one side, then cover it with the other edge and press a little, squeezing out excess air. Otherwise, the pasties will bubble a lot.

10. Fry in a frying pan in hot oil.

Golden crispy products will be tasty even after cooling.

Pasties made from choux pastry with milk

The dough can also be prepared with milk. Then you won't need vegetable oil. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of traditional filling, the usual step-by-step recipe for chebureks with meat in a frying pan will do. Products for the test will require:

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

The process technology is simple:

Heat the milk and add salt to it.
Pour the sifted flour onto the table in a heap. Make a depression in its center.
Pour milk and vodka into it.
Knead the dough and let it rest for about half an hour.

After this you can start filling. For it you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be prepared correctly:

First, the meat must be finely chopped with a knife. If desired, you can grind it in a blender.
Finely chop the onion and mix with salt. This paste should sit for a while and let out the juice.
Combine onion with meat.
Add spices, lard and chopped herbs.

The formation of chebureks takes place in three stages:

First, the dough must be divided into portions.
Roll each of them into a round cake no more than 2 millimeters thick.
Place the filling on one half.
Cover it with a loose piece of dough, press and pinch the ends.
To ensure that the product has 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.

Pasties made from kefir dough

Using dough prepared with kefir, you can make wonderful pasties with meat in a frying pan. The finished products are very tender and fragrant. To work you will need:

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

Preparing these pasties is very simple:

First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it should be placed on a cutting table and rolled out until it becomes sufficiently elastic. After this, the dough should be wrapped in film and set aside for a while.
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.
Products are molded in the usual way. First, a piece of dough is rolled out into a flat 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 there are no holes left.
Fry the pasties in oil for 5 minutes on each side.

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

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a frying pan so that the filling inside remains soft and juicy. It's not difficult to do this. First you need to remember that an ideal cheburek should combine:

golden crispy crust;
delicate filling;
the presence of aromatic broth inside.

If everything is already clear with the dough, then we should talk about the filling in more detail. There are several important points that must be taken into account:

Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry. For better results, experts advise using mixed minced meat. In addition, it is necessary to take into account that the meat must be quite fatty. If this is not the case, then you can add a little regular lard.
For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. As a last resort, it can be passed through a meat grinder. True, the nozzle must be taken with large holes. The minced meat should not look like a liquid, shapeless mess.
The filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
For more flavor, it is advisable to use a set of your favorite spices.
For greater juiciness, it is also recommended to add broth to the filling.

Taking these tips into account, you can prepare amazing pasties. Your family will be absolutely delighted with this 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 need to try cooking homemade chebureks with meat in a frying pan “Greek style”. You will need a certain set of products:

For the test:

1 egg, a glass of cool water, a tablespoon each 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 prepare these chebureks step by step:

First you need to make the filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is quite smooth. After this, the mass must be wrapped in film and left for half an hour for the gluten to swell.
For the filling, combine the minced meat with finely chopped onion and other ingredients. The mass must be kneaded thoroughly. Then mash the cheese with your hands (or grate it) and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
Before shaping, each piece of dough must be kneaded well. First, you need to turn the ball into a flat cake with your fingers, and then, turning the edges inward, press them firmly into the middle. After this kneading, the workpieces should lie under the film for a little longer.
Roll out each flatbread to a thickness of 2-3 millimeters. Place the filling on one side, cover the other side, pinch the edges and slightly flatten with a rolling pin.
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 chebureks without adding oil. They call this dish “yantyk”. It turns out not only less fatty, but also more healthy. How to make pasties with meat in a frying pan without oil? To work you will need a minimum set of basic products:

For the test:

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

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 chebureks differs little from the standard version:

You need to sift the flour, mix it with salt, and then, adding water portionwise, make a thick dough. After this, cover it with a towel and set it aside.
At this time, the meat and onions should be chopped. You can use any kitchen appliance for this. Then add the remaining ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
Divide the dough into pieces and roll them into flat cakes. Place the filling on one half, leaving 1 centimeter from the edge. Cover the mixture with the other side. The edges of the workpiece must first be moistened with water.
Fry in a dry frying pan with a lid without adding oil.

Before serving, each cheburek should be coated with butter. Typically, such products are usually eaten together with fresh vegetables (cucumbers or tomatoes).