Chebureks with meat - a great alternative to pies.
They cook much faster, as they are made from unleavened dough.
In addition, there are many lightweight recipes that make making chebureks at home even easier.
Chebureks with meat - general principles of cooking
Meat and dough are two of the same ingredients in homemade pasties. Most often, ordinary unleavened dough is kneaded, sometimes in a custard way. For porosity and tenderness, oil, vodka, and cultivators can be added to it. It all depends on the recipe.
For traditional pasties, lamb is usually used. But more and more often they prepare minced meat with beef and pork, and add chicken. It also includes onions, spices. And the addition of broth, milk, water gives a special juiciness.
How to make chebureks with meat
Cheburek is a semicircular tortilla with a filling. You can just roll the dough into a thin layer, attach a saucer and cut. You get a perfectly flat cake, half of which is smeared filling, close the second part.
But you can do it easier. We divide the dough into identical pieces, each roll out a rolling pin into a cake, put the filling and also pinch. We fasten the edges especially carefully. Otherwise, during cooking, the product may burst and juice will leak. Ready chebureks are fried in oil or fat, you can take the mixture.
Recipe chebureks with meat at home on vodka
Adding vodka to the dough for pasties with meat at home is just a godsend! Vapors of alcohol contribute to the appearance of bubbles on a crisp. They make the dough tender, and the chebureks themselves become pimply and very tasty. For the filling, part of the pork is used, instead of which Muslims usually lay lamb. You can follow their example.
Ingredients
• 600 ml of water;
• salt 2 tsp;
• 2 tsp Sahara;
• flour about 8 glasses;
• 150 grams of oil;
• a spoon of vodka.
To mincemeat:
• 500 grams of pork;
• 500 grams of beef;
• 1 cup of broth;
• 2 onions;
• salt pepper.
Cooking
1. Immediately prepare the dough. For this, salt with sugar must be dissolved in room temperature water. Sift flour into a large bowl or simply onto a table, make a hole and add water. Everything else is there: oil, vodka. Knead a cool, but elastic dough. We leave it on the table, covered with cellophane or an inverted bowl.
2. Grind both types of meat. You can take pork fat, it will be tastier. But if the meat is lean, then you can simply add lard or fat.
3. We put chopped onion, spices in the minced meat, you can add chopped parsley.
4. Now pour the broth into the minced meat and knead well. The meat will absorb it, the filling will turn out juicier and tastier.
5. We sculpt pasties. How this can be done is written a little higher.
6. Pour oil into the pan. Products must float in it and not touch the bottom. Therefore, we do not save, we pour a layer of at least three centimeters.
7. Fry products in hot oil until golden brown. Serve while they are hot.
Cheburek recipe with meat at home from custard dough
Brewing is a smart technique that allows you to get a completely different dough from the same products. It turns out softer, lighter, airy. And it is very important that pasties from it stick well and do not burst when frying.
Ingredients
• 1.5 glasses of water;
• 30 ml of oil;
• flour 3 cups;
• salt;
• 1 tsp Sahara.
For minced meat:
• spices;
• 400 grams of meat;
• 120 grams of onions;
• a little dill;
• 50 grams of water.
Cooking
1. Boil water. Sift the flour, put salt and sugar in the hole, pour the oil and immediately boiling water. Knead quickly. You can use gloves, but it’s easier to put a spoon in the hole, quickly stir, and then put your hands in motion. Leave the dough to rest.
2. The meat is scrolled through a large grid in a meat grinder, put finely chopped onion, salt, and pepper. Pour in cold water, pour chopped dill and knead thoroughly.
3. We get out the dough that has been lying down for at least half an hour, we form pasties.
4. Fry until cooked in hot oil.
The recipe for pasties with meat at home from dumplings
A variant of the simplest recipe for pasties with meat at home. Of course, they are not very soft dough, but many housewives cook it that way. Homemade and fresh food is delicious anyway. You can use the rest of the dough from dumplings, dumplings or knead specially.
Ingredients
• 250 ml of water (or milk);
• 1 egg;
• salt;
• 2 tablespoons of oil;
• flour.
For filling:
• 400 grams of minced meat;
• greenery;
• salt, seasonings;
• 2-3 onions.
Cooking
1. Break the egg and beat with a fork with a pinch of salt, add milk, mix. Pour the flour, add a couple of tablespoons of butter when mixing. We make an ordinary unleavened dough. Put the gingerbread man in a bag and leave for 20 minutes.
2. Finely chop the peeled onion heads, mix with minced meat.
3. Add salt and any spices. You can take aromatic seasonings and mixes for meat, dumplings.
4. Cut off the finished dough, form chebureks. We fasten the edges well.
5. Fry until cooked in hot fat.
The recipe for pasties with meat at home from pita bread
Oh this pita! Wherever they put him! And here is an interesting recipe for pasties with meat at home with him. Take a thin pita bread (Armenian) and into the kitchen! By the way, in this way you can cook not only pasties, but also pies with any filling: vegetables, mushrooms, cheese.
Ingredients
• 1 large pita or 2 small;
• 350 grams of minced meat;
• egg;
• 2 onion heads;
• 100 grams of water (you can broth);
• greenery;
• salt and other spices.
Cooking
1. We are engaged in a stuffing. To do this, add the chopped onion into the minced meat, put the spices, chopped herbs and pour in the liquid, mix thoroughly.
2. Lay out pita bread. You can make chebureks of a classical form, but then you have to cut circles and get a lot of trimmings. It’s easier to make triangles or rectangles. Cut the pita into squares. We choose the size ourselves, but see that the products fit well in the pan.
3. Grease the edges of the squares with a scrambled egg, spread the filling on one side, press firmly. We are waiting for a few seconds for the pita to stick together.
4. Fry the formed pasties until cooked.
Recipe for pasties with meat at home from puff pastry
Another recipe for lazy pasties, which are prepared from puff pastry. Although, if you cook it yourself, then they are not so lazy. But we will take the purchased dough. As in the case of pita bread, pasties will not be of a standard form.
Ingredients
• 500 grams of dough;
• 300 grams of meat;
• 1-2 onions;
• raw egg or water;
• butter and spices.
Cooking
1. The dough must be removed from the freezer in advance and allowed to thaw. Out of 500 grams should be about 10 pasties, but for this you have to roll the dough well.
2. Cooking the filling. To do this, put in a twisted meat a chopped onion, season with spices, you can pour any seasonings to your taste, add herbs, a clove of garlic.
3. We lay out the thawed dough on the table and roll it thinly. The thickness should not exceed three millimeters. Most likely, a piece of rectangular shape. When rolling, we try to save it.
4. Cut the rectangles, spread the meat filling in half, half a centimeter back from the edge.
5. Now what we have retreated needs to be greased with an egg or just some water.
6. Connect the edges, press firmly and fry the product in the classic way in oil.
A recipe for pasties with meat at home from pancakes
The whole charm of the recipe for chebureks from pancakes at home is that they do not require kneading dough and sculpting. The cooking process is very quick and easy. You can knead the dough in your favorite way or according to the recipe below.
Ingredients
• 500 ml of milk;
• 2 eggs;
• 2 cups of flour;
• sugar 1 spoon;
• salt 1/3 tablespoon;
• 4 tablespoons of oil;
• 100 ml of boiling water.
For filling:
• 300 grams of meat;
• 1 bunch of greenery;
• 1 onion head;
• spices.
Cooking
1. Beat eggs with sugar and salt with a whisk, add milk with sifted flour, add boiling water and butter at the end. Leave the dough to stand for a quarter of an hour.
2. We chop meat with onions, put herbs and spices. This recipe tastes good when there is a lot of greens, but it is better not to add water to the minced meat.
3. Put the frying pan on the stove, turn it on. Lubricate the first time with a drop of oil, then it is not necessary, since we added it to the dough.
4. Pour the ladle of pancake dough, and until the pancake is seized, half put a thin layer of filling. Do not get to the edge of the centimeter.
5. Lift the free part of the pancake and glue the edges. Fry cheburek until cooked, covered with a lid, it is better to reduce the fire.
6. We do the same with the rest of the dough and minced meat. You can cook immediately in two pans, it will turn out faster.
Chebureks with meat - useful tips and tricks
• Eggs make unleavened dough stiff and rubbery. Therefore, you do not need to put them more than indicated in the recipe. And often this ingredient is completely omitted.
• It is good when the pan itself determines the optimal temperature for frying. And if not? You can throw a piece of dough into the butter. If he starts to hiss, and bubbles go around, then you can fry pasties. If a piece of dough just floats or the reaction is weak, then wait again, the oil has not warmed up enough.
• For some reason, many pasties are associated with fast food. But in fact, in eastern countries they are often served for lunch with meat broth, they consider it a full-fledged dish.
• If you add a little sugar to the unleavened dough, it will fry very nicely and the products will be very rosy. But it’s important not to put a lot of sugar, otherwise the dough will cook quickly or even burn, and the filling will remain raw.
• You need to remove the pasties from the oil on paper napkins or towels. They absorb excess fat well.
