Cheburek with meat is the most delicious pie if it is cooked in accordance with all the rules! This dish is especially appreciated for crispy and thin dough. It is unusually tasty, ruddy, ennobles any filling. Here are collected step-by-step recipes for the most crispy pasties.
It's time to pamper the household!
Crispy pasties - general principles of cooking
The traditional pastry for pasties is prepared from ordinary flour and water. That is, as for dumplings. But recipes on eggs, with vodka, kefir or milk are more and more common. Other ingredients can be added to the dough, the main thing is consistency. The mass should be thick, even steep. The test is allowed to rest well, only after that it is rolled thinly. If you roll the base thickly, then it will turn out rubber, but not crunchy.
What is the filling made of:
• chopped meat;
• onion garlic;
• spices.
There are recipes with potatoes, cottage cheese, various other additives, but they can not be called traditional. These pasties have the shape of a semicircle, they are thin, so the stuffing must be smeared.
Chebureks are fried in an ordinary deep-frying pan. Usually fits only 21 pieces at a time. This dish does not like reheating, it is better to cook it immediately before use. When cold, it not only loses taste, but also loses a crisp. The dough will soften, it will become a little malleable.
Crispy pasties: a step by step recipe for vodka
Vodka is added not only to the dough for brushwood. This ingredient gives a special crunch, makes the products very tasty and beautiful. This step-by-step recipe for crunchy pasties for minced meat uses pork and beef. But optionally, you can add chicken, turkey, lamb. The only condition is that the product should not be too lean.
Ingredients
• 420-450 grams of flour;
• 200 ml of water;
• 1 tbsp. l ordinary vodka;
• 2 tablespoons of oil;
• salt, sugar.
Stuffing for pasties:
• 200 g of pork;
• 200 g of mutton;
• 100 g of onion;
• spices.
Additionally, you need about 400 ml of cooking oil for frying or a mixture of fats.
Cooking
1. A pinch of sugar will need to be added to the dough so that it is beautifully browned, but it is undesirable to pour more, otherwise the crust will burn quickly, and the meat filling will not have time to cook. Mix prescription water with a pinch of granulated sugar. Add an incomplete teaspoon of salt and pour vodka. You can use moonshine. Stir thoroughly.
2. Add flour and mash the dough until smooth. In the process, add vegetable oil. We make a cool mass, as for making dumplings.
3. As soon as the kneaded fresh dough with vodka begins to stick off from the hands, remove it in a bag, let it rest for half an hour.
4. We are engaged in the filling. We twist or chop both types of meat in the combine, chop the onion. Spices can be used any at your discretion. A mixture of peppers is especially well combined with minced meat, you can add a little chopped parsley, do not forget to salt. Stir thoroughly.
5. We take out the prepared dough, divide it into small pieces, depending on the desired size of pasties. In the classic version, they make such pieces from which you can roll a cake the size of a saucer.
6. From each piece we roll a tortilla, spread meat filling on one half. Cover the free side. For the strength of the seams, you can additionally press the joints with the cloves of the fork.
7. Pour oil into a skillet. Diet chebureks do not exist. Of course, you can cook them in a dry pan, but that will not be right. There should be enough oil so that the products float freely, do not touch the bottom of the pan.
8. Put the pasties in the heated fat, it is very important that the dough does not absorb it. Fry on both sides until golden brown and crisp.
9. We take out the pasties on paper napkins, we also cover them on top for a few seconds to remove excess fat.
10. Done! The chebureks according to this step-by-step recipe are crispy, rosy, incredibly fragrant. We eat immediately, until they have cooled.
Crispy pasties: a step-by-step recipe for a mineral water with lamb
A traditional step-by-step recipe for crispy pasties with aromatic minced lamb. It can also be made from goat meat, which is also very tasty. Crisp dough will be kneading on a mineral water. We use water with gases. If it is very salty, for example, Essentuki, then we take this into account when adding salt.
Ingredients
• a glass of mineral water;
• 0.5 tsp Sahara;
• 0.5 tsp salts;
• 400 grams of flour;
• 1 tablespoon of oil plus for deep fat (how much will go).
For filling:
• 350-400 g of mutton;
• 5 branches of parsley or cilantro;
• 2 onion heads;
• 1 clove of garlic;
• black pepper, salt.
Cooking
1. Measure the mineral water, add salt and sugar, add vegetable oil, stir and immediately pour the flour. Quickly knead the fresh dough until the gases have escaped from the water. Mash to smoothness, remove under an inverted bowl or transfer to a regular plastic bag, let lie for about half an hour.
2. We wash the lamb, wipe with napkins, drops of water in the filling are not needed. Twist through a meat grinder. Although, Asians just chop meat with two large knives. It is believed that such a filling is tastier.
3. Finely chop the onion, add salt to it, pepper, mash with your hands or pestle to highlight the juice. We pour to the twisted mutton.
4. The final touch is greens. Delicious filling is obtained with cilantro. Anyone who does not love her can add ordinary parsley. Grind the clove of garlic immediately.
5. Pour all the ingredients in a bowl of lamb, mix thoroughly. If the meat is prepared in advance, then we remove it in the refrigerator, let it ripen.
6. We take out the dough, divide it into several parts. Each piece must first be rounded by hands, then rolled into a thin cake. To prevent the rolling pin from sticking, lightly sprinkle flour on the countertop and piece on top.
7. Now, in the usual way, we lay out the filling, with a fork we stretch an even layer. We pinch the edges of the cheburek.
8. Heat the vegetable oil deep-frying in a large frying pan or in a convenient saucepan.
9. Put the pasties. Cook until golden brown on one side, and then on the second.
Crispy pasties: step by step recipe from custard dough
A step-by-step recipe for crispy pastry from custard dough. For the filling, you can use any minced meat that you like.
Ingredients
• 1.5 tbsp. Boiling water;
• 3 tbsp. flour;
• 3 tablespoons of oil;
• salt;
• 1 tsp granulated sugar.
Filling:
• 500 g of minced meat;
• 2 onions;
• spices.
Additionally, deep-frying oil is about 250-300 ml.
Cooking
1. Measure the right amount of boiling water, add sugar, salt, pour three tablespoons of vegetable oil and add one cup of flour. Stir quickly, cool slightly, while continuing to mix.
2. Add the remaining flour, knead a very cool dough. It will lie a little, it will become softer. We put it in the bag, put it in the refrigerator, leave it for half an hour.
3. While you can do the preparation of the filling. Twist the meat if the minced meat is not chopped. Chop or twist onions, combine with meat. Season with salt and pepper. Stir.
4. We take out the dough from the refrigerator, put on a table sprinkled with flour. Divide into pieces, roll thin cakes.
5. We lay out the filling, form the chebureks of the classical form, carefully pinch the edges so that the meat juices do not leak.
6. Pour the oil into the pan. We make the thickness of the deep fat at least two centimeters so that the pasties float freely, we warm on the stove.
7. We spread the formed pasties, fry on the fire a little above average for several minutes on each side.
Crispy pasties: step by step recipe from puff pastry
The easiest step-by-step recipe for crispy pasties. We buy puff pastry without yeast. We use absolutely any meat for minced meat.
Ingredients
• pack of dough (0.4-0.5 kg)
• 250-300 g of minced meat;
• onion, spices;
• deep fryers for frying.
Cooking
1. To get out the dough in advance, to defrost.
2. Grind onions, mix with minced meat, add spices to the filling, you can chop a little greens. Stir well.
3. We take a piece of dough, put it on the table, sprinkle a little flour on top and roll out very thinly, as far as possible.
4. Chebureks can be made in a classical form, for this we apply a saucer, cut it off. Or we sculpt rectangles so that there is no waste.
5. Regardless of the form used, spread a layer of minced meat on a half, spread it.
6. Lubricate with water the edges of the cakes that will stick together. We sculpt pasties.
7. Preheat the deep fat, lower the formed products.
8. Fry pasties in oil until tender. From the puff pastry they are not very ruddy, as it usually does not have sugar, but it is very tasty and crispy.
Crispy pasties - useful tips and tricks
• Fatty pasties are tasteless, so the oil needs to be warmed up well so that it is not absorbed, and after frying, it is imperative to lay the finished products on napkins.
• It is important to pinch the edges of chebureks well, otherwise the juice will leak into a hot fryer and “shoot”. If the edges of the dough are dried, then you can first grease them with plain water, so they will stick together better.
• If meat or poultry is fat-free, it’s best to immediately add a little chopped fat to the filling.
• Dough left? From it you can fry unusual pasties with salted cottage cheese. Cheese and herbs, with plain sausage or ham, potatoes and bacon.
• If there is a lot of flour on chebureks, it will burn in oil, tan marks will appear, and there will be a lot of smoke in the room. Before laying the products in deep fat, it is advisable to shake off the excess.
