1. I advise you to prepare the filling first, so that while you prepare the dough, the meat marinates in the meantime.
To prepare the stuffing, you need to wash the turkey fillet and cut into pieces. Grind the pieces into minced meat using a meat grinder and place in a bowl.

2. Peel the onion and garlic, wash and finely chop. Mix onion and garlic with minced meat.

3. Wash the greens, chop finely and add to the minced meat. Salt and pepper the minced meat to taste, add spices and water, mix well. Cover the bowl with the minced meat with film and place in the refrigerator.

4. Take a glass, put egg yolk, salt and vegetable oil in it, add water, mix thoroughly.
5. Pour the resulting mixture into a deep bowl and sift the flour into it, mix and knead the dough.

6. Sprinkle the table with flour, lay out the dough and knead it until smooth and elastic. Leave the dough to rest for 10 minutes. Then divide the dough into equal pieces. Roll each piece thinly into a circle.

7. Visually divide the rolled out circle of dough in half. Distribute 2 tablespoons of minced meat on one half and smooth out the minced meat with a spoon.

8. Cover the minced meat with the other half of the dough and seal the edges. Form all the chebureks in this way.

9. Place a frying pan on the stove, pour in about 1-1.5 tbsp. vegetable oil and heat well.
10. Place several pasties in heated oil and fry until golden brown on both sides.

11. Remove the pasties from the frying pan, blot off the oil with a paper towel and place on a plate. Fry all the pasties in this way and serve immediately.

1. Dissolve sugar and 2 pinches of salt in 1 1/4 cups of water. Sift the flour onto the table and make a small well in the center. Gradually pour in the resulting water, vodka and vegetable oil, and then knead the dough. Cover it with a towel and let it rest for a while. Then knead again and let rest. And so 3-4 times.

2. At the same time, prepare the turkey. Grind the onion to a puree consistency using a blender. Mix it with minced meat, add salt and pepper to taste. Divide the finished dough into 10 parts and roll them out into circles 2-3 millimeters thick.

3. Place a tablespoon of minced meat or a little more on half of our circle, leaving about a centimeter around the edges. Fold it in half and seal the edges with a fork. In a large skillet over high heat, heat enough vegetable oil to coat the bottom.

4. Fry our pasties for 3 minutes on each side. If you see that they are roasting too quickly, reduce the heat. We need the minced meat to cook. Place the finished pasties on paper towels and let the excess fat drain off. Serve hot. The recipe is adapted from the English blog Natasha's kitchen. Many thanks to the author.

I learned how to make pasties quite recently. This is my third try.

To prepare the dough, dilute two pinches of salt and one teaspoon of sugar in a glass of water. Pour this water into 4 cups of flour, add 8 tablespoons of vegetable oil. Mix the dough. It should be soft, but not tear, but stretch. (Do not put eggs in the dough, otherwise the dough will turn out tough). By the way, I used to put a teaspoon of vodka in the dough, they say that this will make the dough softer, but even without vodka the dough turned out to be very soft.

Let the dough sit for now. Let's prepare the filling. For the filling, take minced meat, add salt and pepper to taste. I also added khmeli-suneli seasoning. We love her very much. Peel the onion and chop it. Add to the minced meat, the more onions, the juicier the cheburek will be.
Here's what happened:

Cut a piece of the dough and sprinkle it with flour, roll it into a circle, and place the minced meat on one side of the circle. The dough should be thin, but not torn, otherwise all the juice will leak out.

Cover the minced meat with the other half of this circle, making sure that the edges match.
And then we take a fork, dip it in flour and begin to mold the edges of the cheburek with the fork. On the one hand and on the other too.

We put the frying pan on the stove, I put it on a C, but it depends on which stove. Pour in vegetable oil; there should be enough of it in the pan for the pasties to float in it.
Fry on both sides until the cheburek turns golden.
Bon appetit!

I love chebureks! I rarely cook. Because they are very tasty, but they are fried in oil, which is not very healthy. But sometimes you can pamper yourself and your loved ones, especially if you use dietary meat for the filling. For example, turkey thigh fillet. This meat is not at all fatty and very tasty.

The minced meat for pasties should not be dense, but should be very juicy, so I put almost as much onion as meat. The dough for chebureks must be very thin and usually requires a lot of trouble, but in this case it does not require long kneading and cooks very quickly. Chebureks turn out thin, crispy and very tasty.

So, chebureki with turkey fillet...

For the dough we need flour, water, a little salt and a little butter, you can also use margarine.

Sift the flour into a bowl and add a pinch of salt.

Add water and stir with a fork.

Melt the butter in the microwave.

Add butter to flour mixture and stir.

The dough will be soft and not sticky.

Wrap the dough in film and place in the refrigerator. Let it lie there for about 40 minutes while we prepare the minced meat.

For the minced meat, prepare a piece of turkey, onion, salt and pepper.

Pass the meat and onions through a meat grinder, add salt, pepper and a little water. Approximately 100 ml.

The minced meat for pasties should not be dense. Stir and the minced meat is ready.

Divide the dough into small balls and roll out thinly. The dough hardly sticks. Spread the minced meat thinly.

Seal the edges with a fork.

Trim the edge with a roller. Fry chebureki with turkey fillet in a cauldron with hot oil.

Place the finished pasties on a napkin to remove excess oil.

Serve hot. To be fair, I must note that pasties made from this dough remain crispy for a long time.

The thinnest dough, juicy and tasty filling - what else do you need for a pleasant snack?! Bon appetit.