How to make pasties at home

Chebureks are considered to be a versatile dish. They are served as a snack for beer or used as a separate dish. Experienced housewives prefer to cook a delicacy on their own, because the store products are not of high quality. Chebureks are firmly rooted in Russia, they have taken an honorable place in the fast food menu. Some amateur chefs attribute the dish to culinary delights that require a certain skill. Let's try to determine whether this is so.

Secrets of cooking pasties

Specialists in the field of culinary art identified the main "laws" of cooking chebureks at home. Consider each of them in order.

1. Cooks in one voice say that the cheburechny dough should be cooked without the use of yeast.According to the traditional recipe, flour was mixed with salt, water, vegetable oil and spices (at discretion). After a certain period of time, the housewives began to add sugar and chicken eggs to the dough, which allow the pasties to become crispy.
2. A distinctive feature of the pastry dough from all others is the structure. The composition is prepared from two to three parts of flour and one part of water, with the result that the dough turns out steep.
3. To make golden bubbles appear on the cheburek, the pies should be fried in a large amount of oil. For this reason, the dish is difficult to call a diet, it is not suitable for people watching the figure. If you add vodka to a traditional pastry, the cheburek will be juicy and crispy.
4. Particular attention is paid to the dishes, which will roast cheburek. The best option is a thick-bottomed frying pan (preferably cast iron), which retains heat well. Some housewives use a fryer basket, it greatly simplifies the cooking process.
5. Chebureks are convenient for frying in cast-iron saucepans and wok pans. Also suitable is the use of an electric fryer, which is equipped with almost every multi-cooker. Pour into a dish a large amount of oil, cheburek should swim in it.Such a move will ensure uniform roasting from all sides.
6. If we talk about the stuffing for chebureks, according to the traditional technology, the culinary specialists added minced beef, lamb, and veal meat. Today, the pork and chicken pulp from which minced meat is made has gained wide popularity. In some cases, broth was added to the meat, which allowed the pasties to be soft.
7. Meat delicacy is necessarily prepared with the addition of a large number of onions. It must first be passed through a meat grinder so that the vegetable releases juice. The choice of onions depends on personal preferences, suitable yellow, white, red or purple.
8. Favorite seasonings, chopped fresh herbs (parsley, dill) are added to the pasties as additional ingredients. If we talk about pies for vegetarians, they are cooked with a mushroom, egg, cheese, vegetable filling. In this case, the cheburek is considered “inferior”, because there is no meat in it.
9. Chebureks fried in refined vegetable oil, the most purified from impurities. A high-quality, deodorized corn, olive or cotton product is also suitable.To get tender pasties, fry them in pre-melted butter.
10. The duration of roasting chebureks depends on the technical characteristics of the plate and the insulation of dishes. Blind patty should be dipped in oil, heated to a temperature of 200 degrees.
11. In the end, you should have a cheburek with a soft brown or golden crust over the entire surface. Serving a dish to the table is necessary only hot, otherwise the crisp will lose its peculiarity.

Stage number 1. Pasta for pasties

As mentioned earlier, pasta dough is prepared without the addition of yeast. Today, there are many recipes, we will offer the most common. Choose your favorite option, start mixing ingredients.

Boiled dough

• flour of the highest grade - 530 gr.
• filtered water - 220 ml.
• vegetable oil - 30 ml.
• crushed salt (preferably extra) - 15 gr.

1. The recipe for this test involves kneading boiling water, so you need to boil drinking water in advance. When the liquid reaches the desired temperature, pour in vegetable oil.
2. In a separate container sift flour, combine it with ground salt. Begin to pour boiling water in a thin stream, stir to avoid lumps. Knead the dough in a tight tangle, leave to cool to room temperature.
3. Next, sprinkle the flour, forming a flexible and dense dough. To determine the amount of flour in the second stage, you need to come from the initial state of the mass. Orient on such parameters that the composition turned out non-sticky and smooth.
4. When the dough is ready, place it in a deep bowl or on a chopping board. Cover with a plastic wrap or cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for modeling.

Beer dough

• chicken egg - 1 pc.
• beer (preferably light) - 245 ml.
• salt - in fact
• flour - in fact (about 600 gr.)

1. Cool the chicken egg and beer. Break the egg in a deep bowl, add salt, beat the mixture with a mixer for about 2 minutes at medium speed. Start pouring cold beer in a thin stream while stirring the composition with a fork.
2. Sift flour, start kneading dough.Turn the mixer on at minimum speed, start to slowly beat the mixture and at the same time add flour. The exact amount is difficult to predict, proceed according to the situation (how long the beer hovers).
3. Add flour in small portions so that the mixer has time to mix. When the dough becomes thick, stir it with a fork and then with your hands. In the end, you should have an elastic non-sticky mass suitable for modeling.
4. At the end of all manipulations, roll the dough into a ball, wrap with plastic wrap or place in an airtight container. Let it stand under natural conditions (room temperature) for about 1 hour, longer.

Vodka dough

• wheat flour - 800 gr.
• filtered water - 340 ml.
• egg - 1 pc.
• Vodka - 35 ml.
• fine salt - 10 gr.
• sunflower oil - 60 ml.

1. Wash the enameled pan, pour oil, vodka and drinking water into it, add salt, put it on the stove. When the first bubbles appear, reduce the power to a minimum, simmer another 3 minutes.
2. Now sift the flour, pour it in small portions into the liquid, simultaneously stir it. Take care that no lumps form, knead them with a fork on the edges of the pan.
3. Leave the dough to cool. When it comes to room temperature, proceed to the batch. Add flour and simultaneously form a plastic mass that will not stick to your hands.
4. When the dough is ready, wrap it with a film, wait 1.5 hours. For the specified period, remove the polyethylene 1 time and knead the dough well with flour. In the end, you will have a composition suitable for modeling pasties.

Stage number 2. Stuffing for Chebureks

• minced meat - 320 gr.
• onion - 3 pcs.
• dill or parsley - 1 bunch
• salt - in fact
• spices (any) - to the discretion

1. Pork and ground beef are ideal for cheburek stuffing, mixed in a percentage of 60:40. Mutton or veal is suitable for gourmets, you can even use chicken. The main condition for choosing a filling is freshness, the presence of fatty layers (for example, the breast area).
2. To make minced meat, chop a piece of meat into cubes, skip through a meat grinder 1-2 times. Onions are added in the ratio 1: 2 (1 part of meat, 2 parts of onion). Such a move will make the pasties juicy inside, especially if they are prepared from beef / veal.Onions are peeled and mined separately through minced meat.
3. You can pour a small amount of rich beef broth into mincemeat, this will also give the cheburek juices. When all the ingredients are ready, mix the minced meat with onions, salt to taste, add spices (at discretion). Chop fresh greens, mix well.

Stage number 3. Chebureks cooking

• vegetable oil - about 400 ml.
• flour (for rolling dough) - 80 gr.

1. Sprinkle the table with flour, proceed to rolling out the dough. Form a layer about 4-6 mm thick., Take a deep and wide bowl, cut out circles.
2. Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo it with the quantity. If there is too much meat, the dough will burst.
3. Connect the edges of each layer to each other, pinch fingers. Pinch the dough well, otherwise during the frying process the cheburek will spread out, juice will flow out of it.
4. Take a deep frying pan, pour into it such a quantity of oil that the pie drowned. Heat the composition to a temperature of 200 degrees, only after that you can send inside chebureks.
5. Dip the blanks in the dish cavity, they should not touch the bottom too tightly.Otherwise, add more oil. Fry over medium heat until golden crust appears.
6. Remove the finished dish with a slotted spoon, blot from all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

Practical recommendations

1. To chebureks did not have a rancid smell and were not too fat, roll the dough to the desired width. The best indicator is in the range of 0.3-0.5 cm
2. Pinch the edges well, otherwise the juice from the stuffing will flow out. To form even chebureks, cut the torn edges with a pizza cutter or kitchen scissors.
3. After blinding the patty, carefully inspect it for holes. For better grip, wet the dough with a small amount of filtered water.
4. When using the fryer, more oil will be needed, since the basket does not sink completely into the frying pan. Give preference to butter to get tender pasties.
5. To assess the temperature of the oil, before frying the cheburek, throw a small piece of dough into the preheated composition. If it comes up, send the cakes next.

It is easy to cook chebureks at home, if you strictly follow the recommendations. To start, knead the dough for the selected recipe, then make the stuffing with greens and spices. Form the patties, heat the butter and start frying.

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