How to make chebureki at home recipe. Awesome dough for delicious pasties! How to make the best choux pastry for pasties

There are many recipes for chebureks just like in cheburek, and even better. The main thing is to properly prepare the dough and juicy filling. In this article we will look at several recipes for very tasty, juicy and aromatic pasties. You will also learn some useful tips and tricks for preparing them.

Classic dough for chebureks on water

First, let's look at some of the best dough recipes for chebureks as in chebureks. To prepare it, you first need topour 400 ml of hot water into a deep container, add refined vegetable oil (1 tbsp) and add a pinch of salt.

Mix everything thoroughly and gradually add sifted flour (as much as is included), stirring constantly. As a rule, the dough should be such that it does not stick to your hands and is not too tight. Then the dough is wrapped in film or a towel (this way it will not dry out) and placed in a cool place for 20-30 minutes.

In the meantime, you need to start preparing the filling. This is considered the most correct recipe for cheburek dough as in chebureks.

Add vodka

After frying, this dough becomes crispy and has a special golden crust. Try making it using this recipe and you won’t regret it. To prepare it you will need the following ingredients:

water - 200 ml (more is possible, depending on the type of flour);

• sugar - 5 g;

vodka - 10-15 ml;

salt - to taste;

• vegetable oil - 10 ml;

flour (knead until thick) - about 2 tbsp.

First, pour water into a large bowl, then add sugar, salt and butter. Lastly, add vodka. Mix thoroughly and add sifted flour until the dough reaches the desired consistency, that is, it should become elastic and soft. To do this, you need to knead it well and wrap it in cling film or a clean towel. It is not necessary to put the dough in the refrigerator, but just leave it until you make the filling.

We looked at the dough recipe for chebureks as in cheburek. Agree that it is done easily and quickly, the main thing is to know some of the nuances of preparation, and everything will be fine.

Beer dough

This recipe is considered universal. Thanks to beer, the pasties turn out crispy, tasty and just melt in your mouth.

First you need to beat 1 tbsp in a blender. beer with salt and one egg. Then gradually add flour, stirring gently with a wooden spatula. Knead until the dough becomes elastic and reaches the required thickness.

Cover the well-kneaded dough with film or a clean kitchen towel and let it sit for about an hour. After which you can make pasties.

Dough with mineral water

Few people know about this recipe, but the dough turns out great. To do this, use a blender to beat one egg with salt (to your taste) and sugar (2 tsp). Add 1 tbsp to this mixture. mineral water and flour (approximately 300-400 g). Mix everything thoroughly. It is advisable to sift the flour first. Cover the dough with a towel and leave for 30-40 minutes, after which you can add any filling.

Choux pastry

Let's look at the recipe for choux pastry for chebureks as in cheburek. To prepare it, take 200 ml of water and put it on the fire to boil. Add 20 ml of vegetable oil and a pinch of salt to this. When the water boils, pour 100 g of flour into it and mix thoroughly until the lumps disappear. Remove the mixture from the heat and leave to cool.

When the mass has cooled, add 1 egg to it and mix thoroughly. Then you need to pour 0.5 kg of flour onto the table and make a mound out of it, into the center of which you should pour the choux pastry. Mix everything thoroughly so that there are no lumps.

The dough should be smooth and tight. Cover the dough and leave for 25 minutes. Then you need to knead it again - and you can make pasties.

Filling with meat

While the dough is resting, you can prepare the filling. Next, we’ll look at recipes on how to make chebureks that are tastier than cheburek. After all, the taste depends not only on the dough, but also on the filling. Prepare the following products:

meat - 0.5 kg (equal parts pork and beef);

salt - to taste;

large onions - 3 pcs.;

water - 1 tbsp. (can be replaced with kefir);

pepper and other spices - to taste.

Meat and onions are twisted in a meat grinder.

Then kefir or water is added, as well as spices. To improve the color, you can boil the carrots and grate them. It is best to overcook all foods. Then the filling is thoroughly kneaded.

Add vegetables and cheese

The filling can be any, the main thing is that in the end the pasties are juicy and tasty. You can add vegetables and cheese instead of meat. To do this, take tomatoes, peppers, onions (3 pieces each) and a bunch of greens, which we chop very finely. Three cheese (300 g) on ​​a fine grater and mix with vegetables. Salt, pepper and add your favorite spices to taste. Mix the filling well and make pasties.

Mushroom and cheese filling

The recipe for chebureks as in cheburek also allows the use of such an original filling. To prepare it you will need:

mushrooms (champignons or oyster mushrooms) - 200 g;

onions - 2 pcs;

salt - to taste;

spices - to taste;

hard cheese - 100 g;

refined vegetable oil - 20 ml.

Mushrooms and onions need to be chopped very finely, and the cheese should be grated. Champignons or oyster mushrooms are fried in a frying pan until half cooked.

Then onions are added to the mushrooms. All together you need to fry until the mushrooms are completely cooked, and the onions should be transparent or golden in color. Everything is poured into a separate container, where oil, salt and spices are added. For juiciness, you can pour 50 ml of water. Mix everything well and set for 10 minutes to let the minced meat steep. This is a very easy and tasty recipe for chebureks, just like in cheburek.

Filling for Lenten chebureks

Some citizens should not eat fatty and high-calorie foods. Therefore, you can make a simple filling that is very easy to prepare. Prepare 150 g of pumpkin, two onions, some greens (parsley and dill). Vegetables need to be peeled and cut into very small cubes, and then fried (preferably in butter) until soft. Don't forget to add spices and salt to your taste.

While the vegetable mass is cooling, very finely chop the greens, which we add to the fried pumpkin. Mix everything thoroughly and let it sit for a while, and then fill the dough.

Preparation

When the dough has rested for the required time and the filling is ready, you can begin to form and prepare the pasties. To do this, you need to divide the dough into equal pieces. Then you need to roll out each piece one by one. The filling is placed in the middle of each, covered with half of the dough and the edges are sealed.

Now you need to remove excess air from the pasties so that there is no empty space. To do this, just run a rolling pin over the dough with filling. Now you can start frying.

1 liter of vegetable oil is poured into a deep container and placed on the fire until it boils. Then the cheburek is placed here and fried on both sides until golden brown.

Now you know how to cook pasties correctly and tasty.

Lazy pasties

The recipe is that you don't need to make the dough at all. Therefore, the cooking time is reduced. By the way, many cheburek shops are experimenting with this. To prepare lazy pasties for two servings, you need to take two pita breads. Carefully cut one sheet. First, place a piece of pita bread on the table and place the filling on the edge. Press it down well with a fork and distribute it evenly over one half. Then we take the empty edge and cover the filling with it. Roll out lightly with a rolling pin.

Fry the cheburek in a frying pan in vegetable oil. You can also use a deep fryer.

Cooking pasties in a frying pan

Of course, frying in a large amount of vegetable oil is not very healthy. If your household cannot eat too fatty foods, then there is another option for frying pasties. For example, in a frying pan.

For this you need very little vegetable oil. But the pasties turn out to be more useful.

Chebureks in the oven

There is an even healthier recipe, especially if the chebureks are filled exclusively with vegetables and herbs. To prepare such pasties, you need to use the oven. In this case, no vegetable oil is added at all. You can grease the baking sheet with a little margarine.

The oven turns on 180 degrees. While it is heating up, place the pasties on a baking sheet. Place them in the oven and bake for 15 minutes, after which they should be turned over and baked for another 15 minutes. However, a lot depends on the specific model of the oven, so it’s better to double check than to overcook them, because otherwise the pasties will become dry, the juiciness will disappear and they will turn out less tasty.

Cooking features

We looked at several recipes for chebureks as in cheburek: with vodka, mineral water and beer. The filling can be absolutely anything, from meat or fish to herbs. It all depends on your tastes and preferences.

However, each dish has its own cooking characteristics. First, let's look at the dough:

The dough should be elastic, tight, but not oversaturated with flour. Also, it should not stick to your hands.

The dough needs to be kneaded for a long time, but if you have a bread machine, it will make the task easier.

Yeast is not added, as the dough will rise too much and you will end up with half-empty pasties.

It’s not for nothing that vegetable oil is added to the dough, so it becomes softer and more pliable to work with.

As for the filling, it also has its own cooking features:

Onions are added not only for flavor, but also for the juiciness of the filling.

You must add liquid (meat broth or water) to the minced meat. Then the meat will not turn into one continuous lump, but will become more crumbly.

Chebureks are fried only in vegetable oil. It’s very good if you have a deep fryer at home, then it’s even easier to cook pasties in it.

After the chebureki are fried, they need to be laid out on paper napkins so that the excess vegetable oil is removed.

As for meat, many cooks do not grind it in a meat grinder, but chop it with a knife. After all, in this case the filling turns out more juicy and tasty.

A lot of onions are definitely added to the filling. Then the chebureks have excellent taste and aroma. However, the onion needs to be ground through a meat grinder so that it releases the juice and adds juiciness to the dish.

To prevent the chebureks from having a burnt taste and aroma, they must be fried only in fresh vegetable oil.

It is very important to carefully seal the edges of the dough. If the pasties open during frying, the juice will leak out and they will become dry.

If you can’t hold the dough together, then moisten the edges with water.

When using a deep fryer, it is worth remembering that more vegetable oil may be needed for frying.

Do not put the pasties in cold oil, as they will become too fatty and their taste will no longer be as delicate.

To understand what the temperature of the oil is in the frying pan, place a small piece of dough into it. If it immediately floats to the surface, then you can fry the pasties.

Finally

We looked at several types of dough and filling for chebureks. If you follow the recommendations, the products will turn out to be really tasty, juicy and aromatic.

Now you know several recipes for chebureks, how to cook them correctly and what they should look like in the end.

Each dough is delicious in its own way. Try something new all the time - and you will definitely find a recipe to which you can add your own unique twist. Delight your family and friends with the most successful cheburek recipes!

- Hey, friend, why do you have only onions in your pasties?
- Eh, you’re offending me, brother, not just one onion - many onions!

Anecdote from the times of perestroika

It’s difficult to refuse delicious, appetizing, golden-brown-crusted cheburek. In which national cuisine this dish originated and how to prepare it correctly are still hotly debated. In fact, homemade chebureks are seemingly ordinary pies with filling, only they are prepared in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy, aromatic pasties, they put a lot of onions in the filling. And this is not a joke - the onion, releasing its juice when frying, makes the filling divine! But not everyone gets it right with the test. After all, it should be at the same time thin, soft, with a slight crunch, and not rubbery.

The dough for chebureks is the subject of culinary controversy. Some people prefer the classic recipe, while others prepare dough for chebureks with kefir, mineral water, beer or even vodka. The dough for chebureks contains simple ingredients. But the secrets of preparing the right dough from them are still worth considering. Many housewives do not add eggs to the dough so that the chebureks do not turn out brittle, while others knead the dough for chebureks in hot water so that it turns out tender and elastic.

In any case, you can choose the most convenient option for yourself, but our task is to tell you how to prepare dough for pasties.

The most common dough recipe for chebureks

Ingredients:
3-3.5 stacks. flour,
1 tbsp. warm water,
½ tsp. salt,
3-4 tbsp. l. vegetable oil.

Preparation:
This is the recipe that most of our housewives use, varying the amount of ingredients at their discretion: some add a little more flour, while others add butter. If you are used to working with dough on the table, go ahead, but if you have a deep container for this case, use it. For cooking, take the highest quality flour and pre-sieve it. Pour the flour into a heap, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up the flour from the edges, knead the dough. If it turns out stiff and can be rolled into a tight ball, there is enough flour and no more need to be added. Wrap the dough in cling film and leave it alone for 30-40 minutes, and then start preparing the pasties.

Cheburek dough with bubbles

Ingredients:
2 stacks water,
3-3.5 stacks. flour,
1 tsp. salt.

Preparation:
Pour all ingredients into a deep container (bowl or pan) and mix until a tight, homogeneous mass is obtained, until the dough stops sticking to your hands. Form the dough into a ball, wrap it in cling film or put it in a plastic bag and put it in the refrigerator for half an hour. Then proceed to further actions.

Dough for chebureks with milk

Ingredients:
2.5 stacks. flour,
1 tsp. salt,
1 stack milk,
1 tbsp. l. vodka.

Preparation:
Pour milk into a saucepan, heat but do not boil, add salt, stir until it dissolves. Sift the flour into a bowl or directly onto the table in a heap, make a small depression, pour milk into it and slowly vodka. Knead the dough. Wrap it in cling film and place it in the refrigerator for an hour. In the meantime, you can start preparing the filling yourself.

Dough for chebureks with kefir

Ingredients:
2.5 stacks. flour,
1 tsp. salt,
1 stack kefir,
1 egg.

Preparation:
In a deep bowl, beat the egg using a whisk or just a fork. Then pour in kefir and stir. Next, gradually add the pre-sifted flour in small portions. Mix everything well and, placing the dough on the table, continue kneading it until the desired consistency. Form the resulting dough into a ball, wrap it in film or place it in a plastic bag and leave it to rest right on the table for 40 minutes.

Quick dough for chebureks with mineral water

Ingredients:
4 stacks flour,
1 egg,
1 tbsp. l. mineral water,
1 tsp. Sahara.
a pinch of salt.

Preparation:
I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and mix in the flour. Sift the flour onto the table in a heap, make a well and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking up flour from the sides. The dough should be dense, homogeneous and, most importantly, not sticky. Wrap it in cling film and leave it in a warm place for an hour. After an hour, punch down the dough, roll it out and start cooking. Flatbreads made from this dough need to be made thinner than dumplings or dumplings.

Dough for pasties made with beer

Ingredients:
2.5 stacks. flour,
1 egg,
1 stack light beer,
1 tsp. salt without a slide.

Preparation:
Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, stir. Gradually add sifted flour to this mixture and mix everything thoroughly again. Place the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. The finished (already fried dough), thanks to the presence of beer in it, will turn out tasty and crispy.

Dough for chebureks with vodka

Ingredients:
4-4.5 stacks. flour,
1 egg,
1-1.5 cups. water,
2 tbsp. l. vodka,
2 tbsp. l. vegetable oil,
2 tsp. salt.

Preparation:
The presence of vodka in the dough will be completely unnoticeable. But adding this ingredient allows you to prepare surprisingly crispy and tasty pasties. It is known that vodka acts in such cases as a leavening agent and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, stir, pour into a deeper and larger container and cool the mass. Then beat the egg into it, pour in the vodka and add the rest of the flour. Do not rush, add flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then put it in the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

Ingredients:
3 stacks flour,
¾ stack. water (boiling water),
1.5 tbsp. l. vegetable oil,
1 egg,
1 tsp. salt.

Preparation:
Pour water into a small saucepan and place on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a cup of flour to the water. Mix thoroughly to avoid lumps and set aside to cool to room temperature. Then beat in the egg, mix well and use the remaining flour. Pour it in a heap on the table, make a depression and pour the custard mixture into it. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then stir again and proceed to further actions, that is, preparing the pasties.

Puff pastry for chebureks

Ingredients:
2.5 stacks. flour,
200-250 g butter,
½ cup cold water,
½ tsp. Sahara,
1 tsp. salt.

Preparation:
Let the butter melt slightly and then cut it into small pieces. Sprinkle them with flour and stir until smooth. Make a funnel in the finished dough and pour cold water into it, add sugar, salt and mix everything carefully. The dough should be elastic. If necessary, add a little more flour. Transfer the dough into a deep bowl, cover with a towel soaked in water and place in the refrigerator for 2-3 hours. After the specified time, take out the dough, place it on the table, roll it out, fold it into an envelope, folding the edges towards the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start preparing the pasties. If there is too much dough, divide it into two parts and wrap one of them in cling film and put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is easy, quick to prepare and does not cause much trouble. This means that tasty, crispy, aromatic chebureks can be easily prepared at home. Try it, and you will no longer be lured by the smell of any pasties, except those that you prepare with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Chebureks today can be found on the menu of eateries in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather Crimean Tatar. You can get acquainted with real chebureks only in Crimea, where it is prepared in the best traditions by representatives of the Crimean Tatar people. And they are happy to share the secrets of its preparation. Although if you ask several chefs the question of how to make dough for pasties, you are unlikely to get a definite answer. Like many national dishes, it has stood the test of time and its own “evolution of the species.” As a result, now we have the opportunity to choose our own version of the dough for chebureks. And please your relatives with delicious variations on the theme of the dough.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Pasties made from choux pastry turn out very soft even after cooling. Choux or, as it is also called, dough for chebureks in boiling water, is prepared very simply and quickly.

You will need:

• flour - 640 g,
• water - 160 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Boil water until it boils, add oil and salt. Immediately pour half a cup of flour into boiling water and stir thoroughly until the lumps disappear. Leave the mixture to cool.
2. Add the egg to the resulting mass and mix.
3. Make a mound of flour on the table, add the custard mixture into the middle, knead into a smooth, tight dough.
4. Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start making pasties.

Dough for chebureks with milk

How to prepare delicious dough for chebureks with milk? As simple and quick as custard. The use of milk in the recipe for cheburek dough allows you to create a soft and plastic mass, from which it is then very easy to sculpt them. What kind of dough rolls out perfectly and makes the chebureks soft and flaky?

You will need:

• flour - 450 g,
• milk (low-fat) - 250 ml,
• vodka - 75 ml,
• salt - 1/2 teaspoon.

Cooking method

1. Heat the milk and mix it with salt.
2. Pour the flour onto a cutting surface, make a well and pour into the milk and salt.
3. Stir the mixture lightly, gradually adding vodka until the dough thickens.
4. The consistency of the dough should be moderately stiff. If the dough is too hard, press it down with wet hands. If, on the contrary, it is liquid, add more flour.
5. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
6. The dough is ready!

Dough for chebureks with vodka

By following this recipe, you will learn how to prepare delicious pasties and how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on the pasties during frying.

You will need:

• flour - 640 g,
• vodka - 30 ml,
• water - 350 ml,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Pour water into a saucepan, add vegetable oil, salt and put on fire.
2. Sift 1 cup of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
3. When the flour has completely dispersed, remove the mixture from the heat and cool. Add the remaining flour and knead the dough.
4. Add an egg to the loose, unkneaded mass and begin to gradually (in several additions) pour in vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
5. Wrap the dough in film and leave it in the room for an hour. After this, punch down the dough and put it in the refrigerator again. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.

The correct dough for chebureks with kefir

This simple and quick recipe will allow you to get soft and tasty pasties the right way. And preparing them is not at all difficult. What do you need for chebureks?

You will need:

• kefir - 250 ml,
• flour - 500 g,
• egg - 1 pc.,
• salt - to taste.

Cooking method

1. Add egg and salt to kefir, beat with a fork or whisk. Gradually add the sifted flour and stir all the time.
2. When the dough becomes thick enough, place it on the table and knead. The dough should be moderately stiff (neither hard nor soft).
3. Leave the dough for 20 minutes and you can start making pasties.

We hope our tips will help you decide how to prepare dough for pasties without any problems. And how to make this dish perfect!

To make dough for chebureks at home, you just need to take 3 components - water, salt and flour. More complex recipes are possible with the addition of chicken eggs and light beer.

Homemade dough is the basis for delicious pasties with meat, ham, cheese and other fillings. It can be prepared in many ways using plain water, low-fat kefir, milk, and mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and follow the general mixing technology.

Calorie content of dough for chebureks

The calorie content of dough for chebureks is about 250-300 kcal per 100 grams. The least calorie-rich baked goods are made from 3 simple ingredients - a product of grain processing, water and salt. Adding beer or kefir increases the calorie content of the dough.

1. To prepare chebureks, it is better to use premium flour. It is advisable to sift the product before mixing.
2. Vodka is an additional ingredient when preparing baked goods. Minimum quantity required. Gives the dough elasticity and strength. Promotes the formation of bubbles.
3. Before preparing pasties, you must leave the dough piece alone for at least 30 minutes.
4. Roll into small round cakes. Sochni should turn out thinner than for dumplings.

Classic delicious crispy dough

Ingredients

Servings: 10

• warm water 1.5 cups
• wheat flour 700 g
• salt 1 tsp.
• sugar 1 tsp.
• vegetable oil 50 g

Per serving

Calories: 260 kcal

Proteins: 10 g

Fats: 10.1 g

Carbohydrates: 32.6 g

28 min. Video recipe Print

Carefully sift the flour through a sieve. I pour it onto a large kitchen board.

I make a hole in the middle of the slide.

I pour in vegetable oil and boiled water. I add 1 teaspoon each of granulated sugar and salt.

I knead until smooth. I focus on density. The pastry dough should not turn out too liquid. Gradually add flour. I'm in the way.

After kneading, divide into balls of the same size and roll out. The dough is ready.

Dough with bubbles like in cheburechka

The dough with bubbles in cheburechnaya is prepared from 3 components. This is done not so much to obtain a good taste, but to save money and speed up the cooking process. The recipe is very simple.

Ingredients:

• Water – 2 glasses,
• Salt – 8-10 g,
• Flour – 700 g.

How to cook:

1. I pour the ingredients into a large, deep container.
2. I mix with active movements. The consistency of the dough piece should be tight. I knead until it stops sticking to my hands.
3. I form a big ball. I put it in the refrigerator, covering it with cling film.
4. I'm preparing the filling for the pasties. After that, I take out the dough and start baking.

Video cooking

How to make dough for chebureks with vodka

Vodka is a leavening agent that makes the dough more tender and airy. Adding a minimal amount of alcohol allows you to prepare crispy and tasty baked goods. Don't worry about the taste and smell of alcohol. In finished products, the presence of the secret ingredient is invisible.

Ingredients:

• Flour - 4.5 cups,
• Chicken egg - 1 piece,
• Water – 1.5 cups,
• Vodka – 2 large spoons,
• Vegetable oil - 2 tablespoons,
• Salt – 2 large spoons.

Preparation:

1. I pour clean water into a small saucepan. Salt, add vegetable oil.
2. I turn on the stove. I bring the water to a boil.
3. I pour 1 cup of grain processing product into hot water. Mix thoroughly with a whisk until smooth.
4. I cool the mass. I beat in an egg. I add 2 tablespoons of vodka. I add the remaining flour. I take my time and introduce the ingredients gradually.
5. I mix until elastic and homogeneous, without lumps.
6. I wrap it in a kitchen towel. I leave it on the kitchen counter for 30 minutes and then put it in the refrigerator for 1 hour.
7. After the dough has “ripened”, I start preparing the pasties.

Dough for chebureks with kefir

Ingredients:

• Kefir of any fat content – ​​1 glass,
• Premium wheat flour – 500 g,
• Salt – 1 pinch,
• Chicken egg – 1 piece.

Preparation:

1. I break the egg in a bowl. I add salt. I beat with a fork, whisk or use a mixer.
2. I pour kefir. Mix thoroughly.
3. I am gradually introducing a grain processing product. I pour it in small portions.
4. I mix everything in a bowl. I place the lump on the kitchen board. I knead and bring to a thick consistency.
5. I form a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.

Helpful advice.

Flour must be pre-sifted to obtain softer and fluffier baked goods. You can also make pancakes or dumplings using kefir.

Milk dough without eggs

Ingredients:

• Milk 2.5 percent fat - 1 glass,
• Vodka – 30 g,
• Wheat flour – 500 g,
• Salt – 1 teaspoon.

Preparation:

1. I pour the milk into the pan. I put it on the stove, heat it up and dissolve the salt.
2. I sift the flour. I make a small depression, pour out the milk and add vodka little by little.
3. I knead the dough. I wrap it in cling film or put it in a plastic bag. I put it in the refrigerator for 1 hour.
4. Then I start cutting it into small pieces and rolling it out. While the dough is “ripening”, I’m busy filling the chebureks.

Mineral water recipe. Fast and easy

Ingredients:

• Flour - 4 large spoons,
• Chicken egg - 1 piece,
• Mineral water – 1 tablespoon,
• Sugar – 1 small spoon,
• Salt – 1 pinch.

Preparation:

1. Carefully and gently beat the egg with salt and sugar. To speed up the process I use a mixer.
2. I add mineral water. I put it aside.
3. I sift the flour onto the table. I make a small crater (depression). I pour the stirred liquid.
4. I knead thoroughly until a dense and homogeneous mixture is obtained. The mass should not stick to your hands.
5. I put it in a large and deep plate. I cover it with a damp towel or wrap it in cling film.
6. I leave it in a warm place for 50-60 minutes.
7. I crush the crispy dough base and divide it into portions. I roll it out and start cooking by adding the filling.

I use mineral water to quickly and easily prepare pancakes and dough for dumplings.

How to make the best choux pastry for pasties

Ingredients:

• Flour – 640 g,
• Water (boiling water) – 160 ml,
• Vegetable oil – 30 ml,
• Chicken egg - 1 piece,
• Salt – 1 small spoon.

Preparation:

1. I put water on the stove. Add vegetable oil and salt. I bring it to a boil.
2. Immediately add half a cup of flour. Mix thoroughly until smooth and free of flakes and lumps. I remove it from the stove and leave it to cool.
3. I add an egg to the dough mixture at room temperature. I stir.
4. I pour out a pile of the remaining amount of flour on the table. I make a hole in the upper part. I add the custard mixture. I knead until smooth. The workpiece should stretch.
5. I leave it alone for 30 minutes. I knead again. After that I start preparing the pasties.

Delicious puff pastry

Ingredients:

• Flour – 500 g,
• Butter – 250 g,
• Cold water - half a glass,
• Sugar – 5 g,
• Salt – 10 g.

Preparation:

1. I cut the slightly melted butter into small pieces.
2. I sprinkle it with a grain processing product. Stir until the oil is completely dissolved.
3. I'm making a funnel in a test base. I pour in water. I add sugar and salt.
4. Gently mix the ingredients. If necessary, add additional flour. The finished product should have an elastic consistency.
5. Transfer to a large saucepan. I cover it with a dampened natural fabric towel.
6. I put it in the refrigerator for 2-3 hours.
7. I take out the puff base and place it on a large wooden kitchen board.
8. I roll it out and put it in an envelope, folding the edges towards the center. I roll it out and fold it again.
9. I do this procedure 3-4 times. I'm starting to cook the chebureks.

Helpful advice.

Wrap the rest of the base in cling film and put it in the freezer.

Beer recipe

Ingredients:

• Light beer – 1 glass,
• Chicken egg - 1 piece,
• Flour – 0.5 kg,
• Salt – 1 pinch.

Preparation:

1. Beat the egg in a separate bowl. I add beer. Mix thoroughly.
2. Gradually add flour and mix with a whisk. I take the mixture out of the bowl and start kneading it on the table.
3. The dough base should be elastic and not stick to your hands.
4. I form a big ball. I cover it with a towel. I leave it on the kitchen counter for 60-90 minutes to “ripen”.
5. I'm starting to prepare the filling.

Homemade dough for chebureks is tasty, crispy and healthier than store-bought semi-finished products. Prepared from natural and fresh ingredients, the quality of which can be controlled. During cooking, you can change the ratio of components, “play” with the consistency, etc.

From a homemade base you will definitely get tasty and crispy pasties that will not leave your loved ones indifferent. Thank you for your attention!

You can prepare the dough for chebureks in different ways. The favorite dish of the Crimean Tatars is made from dough on a different base: vodka, water, kefir. Cheburek dough with vodka makes him sad.

Choux pastry with bubbles

To get pasty dough with bubbles, it is made in boiling water using the following products:

• water - 0.5 l;
• sunflower oil – 3 tablespoons;
• flour – 5-6 glasses;
• vodka – 2 tablespoons;
• salt – 1 teaspoon.

How to prepare choux pastry for pasties:

1. Place a pan of water on the stove, add salt and oil.
2. After the water has boiled, pour in the flour in a thin stream, stirring with a fork. The dough is prepared according to the principle of paste for pasting windows.
3. Add vodka to the thickened dough, which will make it crispy, and stir.
4. Cool the thick mixture for 10 minutes. Next, continue kneading the dough on the table until a dense structure is obtained.
5. Elastic and soft dough is ready to use.

Thus, the result was a delicious dough for chebureks, just like in chebureks.

Delicate and soft kefir dough

The dough for pasties made with kefir has a delicate and soft structure. To prepare it you will need the following ingredients:

• kefir – 200 ml;
• egg – 1 pc.;
• flour – 1 kg;
• salt - to taste.

How to prepare dough for chebureks with kefir:

1. Pour kefir into a container, beat in an egg and add salt.
2. Whisk it all together.
3. Sift the flour through a sieve and pour the pure product into the prepared mixture.
4. Knead the dough thoroughly, first in a bowl and then on the table. The dough should become soft, elastic and not stick to your hands. To do this, sprinkle your hands with flour.
5. The finished dough should be formed into a ball and left on the table for 15 minutes, covered with a clean towel.
6. After time, divide the dough into 10 parts.
7. Roll out each flat cake and make a cheburek out of it.

Delicious water dough

Delicious dough for chebureks can be made using regular, mineral and ice water.

The fastest and easiest dough recipe requires the following ingredients:

• flour - 1 glass;
• water – 200 ml;
• vegetable oil – 1 teaspoon;
• salt and spices.

How to prepare dough for chebureks in water:

1. Sift the flour and mix the pure product with the remaining ingredients.
2. Knead the dough, gradually adding water.
3. Cover the elastic dough with a clean towel and leave on the table for half an hour. This will allow it to become soft and pliable.

Delicious crispy dough

Delicious crispy dough for chebureks is prepared from the following products:

• flour – 800 g;
• mineral water – 200 ml;
• egg – 1 pc.;
• sugar and salt - 1 teaspoon each.

The cooking instructions are as follows:

1. Beat the egg with salt and sugar.
2. Pour in water, stir and leave for 10 minutes.
3. Pour the flour onto the table in a heap, make a well in the center and pour the liquid from the bowl into it.
4. Knead the dough, gradually picking up flour from the edges.
5. Place the finished mixture in a bowl, cover with a clean cloth and place in a warm place for 1 hour.
6. After the time has passed, divide the dough into 10 parts and roll out each flatbread for minced meat.

The dough has a very interesting structure, made on the basis of ice water. This dough turns out flaky and crispy. To prepare it you need to purchase:

• flour – 0.5 kg;
• cold water – 150 g;
• butter – 80 g;
• salt - to taste.

To knead the dough, you need to thoroughly mix the flour and salt. Then pour this mixture into a bowl and pour water into it. Knead the dough thoroughly so that there are no lumps in it.

Melt the butter and fold it into the sticky dough. Knead the dough until it stops sticking, then roll into a ball and leave on the table for half an hour.

After 1 hour the dough is ready to use.

Recipe for pasties with meat at home

“Cheburek” is translated from the Crimean Tatar language as “raw pie”. Traditionally it is prepared from chopped lamb in animal fat.

Modern baking recipes differ in that lean meat and vegetable oil are used for minced meat.

Minced pasties are made from the following products:

• lean pork or beef tenderloin – 0.5 kg;
• 1 large onion;
• sunflower oil – 2 tbsp. spoons;
• parsley – 1 bunch;
• water, salt, pepper.

Recipe for pasties with meat at home:

1. To make the filling juicy, you need to pay special attention to the onions. There is one subtlety: you cannot grind the onions in a meat grinder along with the meat, otherwise the meat will absorb this delicious, heady juice and you won’t get a broth.
2. So, the onion must be separately chopped in a blender until smooth. To reveal the real note of taste, you need to add a little salt to the onion pulp and stir. This way the vegetable will release more juice, which is the soul of the dish.
3. The meat should be ground in a meat grinder or ready-made minced meat should be used.
4. As soon as the onion gruel and salt have stood for 10 minutes, it should be added to the minced meat and mixed thoroughly.
5. Add vegetable oil. For lovers of rich, fatty pies, you can add finely chopped lard instead of butter.
6. You can use another onion by finely chopping it. Pieces of aromatic root vegetables in minced meat will add a special charm. Thus, one onion in the minced meat serves for juice, and the other for the structure of the filling.
7. Season the minced meat with salt and ground black pepper. Pour in a little water to make the filling viscous. The finished filling can be used for baking.
8. Then cut a flat cake from the dough and roll it out with a rolling pin to a thin sheet.
9. Use a saucer to measure out an even circle and cut off the excess dough with a knife.
10. Place 1 tablespoon of minced meat in the middle of the rolled out flatbread, spreading it slightly over the surface.
11. Fold the dough in half and seal the edges tightly.
12. While the pasties are being molded, you should put the pan on the fire, pour oil into it and heat it over the fire.
13. In boiling oil, fry the pies on both sides.
14. The finished pasties should be laid out and left for 40 minutes so that they are saturated with oil and acquire a crispy texture.

Having baked according to this recipe, we got chebureks like in a cheburek.

Other delicious cheburek recipes

The filling for chebureks can be made not only from meat, but from other products: mushrooms, cheese, potatoes, cabbage.

Delicious pasties with cheese

Cooking chebureki with cheese does not pose any difficulties for housewives who already have experience in preparing dough.

Cheese chebureks have an excellent, refined taste. Hard cheeses are used to prepare them.

To prepare savory chebureki with cheese you will need:

• cheese – 300 g;
• ham or smoked sausage – 200 g;
• dill greens – 1 bunch;
• garlic – 2 cloves.

Recipe for chebureks as in cheburek:

1. Grate the cheese on a coarse grater.
2. Finely chop the greens.
3. Cut the ham or sausage into small cubes.
4. Chop the garlic in a garlic press.
5. Mix all ingredients, salt and pepper.
6. Make choux pastry with vodka.
7. Make pasties. To make the edges beautiful, they can be shaped into a braid.
8. Pour a lot of oil into the frying pan so that the pies “bathe” in it.
9. Place the pasties in boiling fat and fry on both sides.
10. Place the finished pies on paper napkins to remove excess fat from the dough.

You should eat the delicacy carefully over a plate so that the delicious broth flowing from the pie does not stain your clothes and hands.

Amazing option with mushrooms

You can make chebureki at home from almost all the products available in the house. For example, for mushroom lovers, there is an amazing recipe for crispy pies.

For this you need the following products:

• fresh mushrooms of any kind (except inedible) – 100 g;
• onion – 1 pc.;
• sunflower oil – 2 tablespoons;
• margarine – 3 tablespoons;
• cream, 20% fat - 100 ml;
• eggs – 3 pcs.;
• flour – 1 tablespoon;
• parsley and dill - 1 bunch;
• salt and pepper - a pinch.

Chebureks with mushrooms are prepared as follows:

1. The mushrooms should be thoroughly washed and peeled, and then cut into thin strips.
2. Chop the onion very finely.
3. Pour vegetable oil into a deep frying pan and put a piece of margarine. Sauté onion in heated fat for 2 minutes.
4. Add flour, mushrooms and cream to the slices. Mix all ingredients and cover with a lid for 7 minutes.
5. While the mushroom filling is stewing, beat the eggs in a bowl. The egg mass should be salted and peppered.
6. Pour the eggnog into the frying pan and leave with the lid closed for 2-3 minutes. Add chopped herbs to the mixture.
7. Form chebureks from the finished minced meat. To get beautiful pies, roll the edges with a special machine or carefully form “petals” with your fingers.
8. Fry the pies in oil until golden brown.
9. Let the chebureks cool slightly and serve with sour cream.

Great recipe with potatoes

Chebureks can be made at home from young potatoes.

To do this you need:

• potatoes – 0.5 kg;
• purple onion – 1 pc.;
• creamy onion – 2-3 tablespoons;
• salt, pepper, herbs.

The potatoes should be washed and peeled. Cut the root vegetables into small slices, add water and put on the fire to cook.

After 15 minutes, salt the potatoes, then remove from heat and drain the water. Add 100 g of warm milk to the pan and make a puree.

Peel the onion and chop in a blender. Add this paste to mashed potatoes. Season the mixture with salt, pepper and chopped herbs. The finished filling can be used for baking.

Spicy version with potatoes and cheese

You can make pasties with potatoes and cheese. Cheese will add a subtle piquant taste to the dish.

Ingredients for cheese and potato pasties:

• potatoes – 0.5 kg;
• hard cheese – 50-70 g;
• sunflower oil – 40 g;
• parsley – 1 bunch;
• salt and pepper.

Boil the potatoes as in the previous version, and then mash them. Add butter, grated cheese and chopped herbs to the puree. All ingredients should be thoroughly mixed while the potatoes are hot. Add spices to the mixture.

Chebureks will be delicious with any dough. Bon appetit!

Cooking with different types of fish

For seafood lovers, there is a recipe for chebureks with fish. All varieties of white sea fish are suitable for the filling: hake, pollock, cod, catfish.

Fish contains all the amino acids necessary for the body, for example, omega-3, vitamins A and D, as well as an important set of minerals: phosphorus, iron and calcium.

To prepare fish pasties you will need the following products:

• fish fillet – 300 g;
• onion – 1 pc.;
• fish or vegetable broth;
• seasonings - to taste.

The recipe for making fish pies is extremely simple:

1. Wash the fillet and remove all the bones.
2. Cut the fish into large pieces.
3. Peel the onion and cut in half.
4. Pass these ingredients through a meat grinder or blender.
5. Add spices to the mixture and pour in the broth. The minced meat should look like semi-liquid porridge.
6. Place the filling in a cool place for 30 minutes, and then use it to form delicious pastries.

Fish pasties are tasty, satisfying and healthy!

Diet recipe with cabbage

For people who adore chebureks, but at the same time observe Orthodox fasting, there is a wonderful recipe for chebureks with cabbage! This dietary dish is not only tasty, but also extremely healthy. After all, cabbage is a storehouse of useful microelements and vitamins.. Cabbage is a must for women's health!

To make cabbage pies, you need to stock up on the following products:

• white cabbage – 0.5 kg;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 50 ml;
• tomato paste – 2 tablespoons;
• salt and pepper - 1 pinch each.

How to make pasties with cabbage:

1. Grate the carrots on a coarse grater and chop the onion into small cubes. Finely chop the cabbage.
2. Pour a little oil into a frying pan and fry the onions and carrots in it until golden brown.
3. Add cabbage to the frying pan and simmer it over low heat.
4. Dilute tomato paste in 150 ml of water and pour this sauce over the cabbage.
5. Salt, pepper and add a little sugar to quench the acidity of the paste.
6. After 40 minutes, remove the pan from the heat and let the cabbage cool. The finished filling can be wrapped in dough.

Delicious pasties are the result of skill, patience and love with which the dish is prepared.

Working with dough requires a good mood of the housewife, since the taste of the dish depends on this. Chebureks at home always have a special taste and aroma!