The most delicious pasties with meat at home

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  Second courses

Ingredients

• water
• vegetable oil
• egg yolk
• salt
• ground meat
• onion
• salt pepper
• parsley
• vegetable oil

Chebureks with meat are a popular type of pies, very tasty and satisfying. Despite the fact that you have to work with the dough, it is very simple to cook them at home, the main thing is to follow the step-by-step recipes from the photo.

Chebureks with meat - juicy and crispy

It is quite simple to cook pasties at home, because all the ingredients are available. Plus, the dough is kneaded in plain water. For the filling, you can use any minced meat, be it beef, lamb or pork.

Ingredients for the dough:

• ¾ a glass of water;
• 1/3 cup vegetable oil
• 1 egg yolk;
• ½ tsp salt.

For filling:

• 600 g minced meat;
• 200 g onions;
• 100-150 ml of water (broth);
• salt and pepper to taste;
• a bunch of parsley;
• vegetable oil for frying.

Preparation:

Pass flour through a sieve into a deep bowl. Put the yolk in a glass, add salt and pour water, mix until smooth

The resulting mixture is gradually introduced into the flour, while constantly stirring. Then pour in the oil and knead a soft, smooth, plastic dough, which we put in a bag and leave for 30 minutes

While the dough is resting, prepare the filling. Let's start with the onion, which is cut into small cubes. Chop parsley

We shift greens with onions into minced meat. Salt, pepper and pour in water for juiciness. We knead everything well

Tear off a piece from the "soaked" dough and roll it out as thin as possible

Cut out circles using a plate or lid

Put the filling on one half of the mug and cover with the other half of the dough

We fasten the edges with an ordinary fork, and for beauty you can cut it off with a curly knife

Pour vegetable oil into the pan 1 cm, heat and fry the pasties on both sides until golden brown

With the filling, you can dream up, for example, cook pasties with potatoes, mushrooms or cabbage.

Chebureks on choux pastry

The recipe for chebureks with meat on choux pastry can be called the most successful way of step-by-step cooking with a photo of a delicious dish at home. The main thing is to roll out the dough thinly, then the pasties will turn out to be crispy, but juicy.

Ingredients for the dough:

• 400-450 g flour;
• 250 ml of water;
• 1 egg yolk;
• 0.5 tsp salt;
• 0.5 tsp Sahara;
• 1 tbsp. l. vegetable oil.

For filling:

• 200 g of meat;
• 1 large onion;
• 200 ml of kefir (water, broth);
• salt and pepper to taste;
• vegetable oil for frying.

Preparation:

Let's start with the filling. To do this, we twist the meat together with the onion in a meat grinder

Salt minced meat, pepper and gradually introduce kefir, mix everything well. Then cover the bowl with the filling and let it brew

For the dough, sift the flour and immediately pour about half a glass into a separate bowl

Pour salt, sugar into a bowl of water, add oil and bring to a boil

Pour the deferred half a glass of flour into boiling water and stir quickly. Then we leave for 10-15 minutes for the flour brew to cool down a little. Then add the yolk, stir and gradually add flour, knead the hard dough, like on dumplings

We wrap the dough with foil and leave it on the table for 40 minutes, but make sure that it does not ooze. Therefore, if the pasties are cooked after a few hours, then it is better to put the dough in the refrigerator

Cut off pieces from the dough and roll them into a thin cake

Grease the edges of the cake with egg white or water. Put the filling on half of the base and form a cheburek

Fry in hot oil on each side for 2-3 minutes

Kefir for the filling can be replaced with broth or plain water, but it is the fermented milk product that best retains meat juices, so pasties are juicy.

Chebureks on kefir

Some housewives prefer to knead the dough with kefir, thanks to which the pasties are more tender. However, they do not stale even when cold.

Ingredients:

• 1 glass of kefir;
• 1 egg;
• flour (how much the dough will take);
• 300 g minced meat;
• 1 onion;
• salt and pepper to taste;
• 50 ml of water.

Preparation:

Pour kefir into a deep bowl, then drive in an egg, put a little salt and shake with an ordinary fork

Now we gradually pass the flour through a sieve and knead everything well

As soon as the dough becomes thick, transfer to the table and continue kneading by hand. The dough should be soft, but not tight

Cover it with foil or a towel and leave it on the table for 20 minutes

For the filling, chop the onion into small cubes, send it to the mince, add salt, pepper to taste, pour in water and knead well

Divide the rested dough into 8 equal pieces, roll each piece into a circle with a rolling pin

Put the minced meat on the dough, form a cheburek, pressing the edges with a fork

Fry the pasties in well-heated oil on both sides until an appetizing ruddy color

The heating for frying should be medium, because if you make it large, the pasties will burn, and the filling inside will remain raw.

Yeast pasties with meat

Traditionally, pasties are made from unleavened dough, but pay attention to the recipe based on yeast dough. Pastries are soft, juicy and with the same crispy crust.

Ingredients for the dough:

• 1 egg;
• 200 ml of milk;
• ½ cup ayran;
• 20 g of compressed yeast;
• 1 tsp salt;
• ½ tsp Sahara;
• 700 g flour;
• 4-5 st. l. vegetable oil.

For filling:

• 1 kg of minced meat;
• 2-3 onions;
• salt and pepper to taste.

Preparation:

Crumble yeast into a bowl, add sugar to it, pour milk and stir

Now add 2-3 tablespoons of flour, mix, that is, prepare the dough, which we cover with foil and leave warm for 20 minutes

Pour the egg into the finished dough, shake it a little with a fork, followed by ayran, salt and mix

Now the next step is flour, add it gradually and knead the dough. We use sunflower oil for kneading

Put the dough in a bowl, tighten with plastic wrap and give it a good time, it should increase in volume by 2-3 times

After kneading the dough well, return it to the bowl and let it rise again

For the filling, mix the minced meat with onions, which can be finely chopped with a knife or chopped in a blender. Salt and pepper the filling to taste

Divide the dough into equal pieces, roll each into a round cake, put the filling and form pasties

Fry the workpieces in hot oil until golden brown

To make the crust brownish, you can use vegetable oil along with butter for frying, in a 1: 1 ratio.

Chebureks on vodka

The most delicious cheburek with meat is the one whose dough is thin, crispy and bubbly, and the filling is juicy. And you can cook such pasties at home if you know one secret, which we will tell you about in the proposed step-by-step recipe with a photo.

Ingredients for the dough:

• 500 ml of water;
• 3 tbsp. l. vegetable oil;
• 2 tbsp. l. vodka;
• 1, 5 tsp salt;
• flour.

For filling:

• 1 kg of pork;
• 3 onions;
• 1 egg;
• salt and pepper to taste.

Preparation:

Pour water into a bowl, followed by vodka, oil and salt. We stir everything

Now gradually introduce flour and knead the dough first in a bowl and then on the table, put it in a bag and give time to "rest"

For the filling, add finely chopped onion to the minced meat, drive in an egg. Salt minced meat with onions, pepper and mix well

We take the dough out of the bag, knead it with our hands again and divide it into equal pieces

In turn, roll the pieces into a thin circle, put the filling and form pasties

In hot oil, fry them until a beautiful crust

Why do you need vodka? Thanks to the drink, the dough becomes more elastic, so when frying, the pores do not break, but the very bubbles form, and less moisture is lost. Plus pasties absorb less oil.

Chebureks with meat cooked at home are incredibly tasty, there are a lot of step-by-step recipes with photos. But do not forget that the products are very high in calories. You can reduce calories by using lean chicken, mushrooms, or vegetables for the filling. You can also not fry the pasties in a large amount of oil, but bake them in the oven.