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Homemade Pasties With Meat: The Most Successful And Delicious Recipes With Kefir And Boiling Water, Crispy Dough With Bubbles And Juicy Filling, Photo
Homemade Pasties With Meat: The Most Successful And Delicious Recipes With Kefir And Boiling Water, Crispy Dough With Bubbles And Juicy Filling, Photo

Video: Homemade Pasties With Meat: The Most Successful And Delicious Recipes With Kefir And Boiling Water, Crispy Dough With Bubbles And Juicy Filling, Photo

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Video: Fried Meat Pie ! Crispy Pasties with Thin Crust and Bubbles ! Simple u0026 Successful Recipe ! Easyvideo 2023, February
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Homemade pasties with meat: the seven best recipes

Chebureks with meat
Chebureks with meat

Large and juicy pasties made from yeast-free dough and stuffed with meat and onions are everyone's favorite delicacy. They must be eaten hot, trying not to burn themselves with meat juice. Cooking them is not difficult at all, although it will take 30-40 minutes.

Content

  • 1 Chebureks on kefir

    1.1 Video recipe: pasties with meat on kefir from Alex Bon Appetit

  • 2 Dough recipes for pasties

    • 2.1 On mineral water with the addition of vodka
    • 2.2 Choux pastry
    • 2.3 Dough on cottage cheese
    • 2.4 Dough on milk
    • 2.5 Video recipe: Crimean Tatar chebureks

Chebureks on kefir

The dough with the addition of kefir is plastic and soft. Pastries from it are tender and aromatic, while they absorb less oil during frying.

Mixed minced meat
Mixed minced meat

The taste of ready-made pasties depends on the quality of the minced meat, so choose a fresh and conditioned product

Products:

  • 1 tbsp. kefir with a fat content of at least 2.5%;
  • 1 egg;
  • 2.5 tbsp. flour;
  • 500 g of mixed minced pork and beef in equal proportions;
  • 2 onions;
  • a pinch of cumin and coriander seeds;
  • 1/2 tsp black pepper;
  • 1/2 tsp dough salt and 1/3 tsp. For filling;
  • vegetable oil for frying.

Recipe:

  1. Heat kefir to a temperature of 36–38 degrees.

    Warm kefir
    Warm kefir

    Kefir needs to be heated over low heat

  2. Add egg and salt to it.

    Egg and kefir
    Egg and kefir

    It is better to choose an egg with a bright yolk

  3. Sift flour.

    Sifting flour
    Sifting flour

    Sifting flour guarantees tenderness to the dough

  4. Knead the dough and roll it into a ball. Let it rest for half an hour.

    Dough for chebureks
    Dough for chebureks

    Kefir dough for chebureks needs proving

  5. Punch the peeled onions in a blender.

    Onions in a blender bowl
    Onions in a blender bowl

    Chopped onions in a blender will add juiciness to the filling

  6. Mix it with minced meat and spices.

    Filling for chebureks
    Filling for chebureks

    Stir the filling for the pasties thoroughly

  7. Zira (cumin) and coriander are the best spices.

    Zira and coriander
    Zira and coriander

    Zira and coriander are great for baked goods with meat filling

  8. Divide the dough into 20 g koloboks and roll each into a thin cake. Put the filling on one half, crush it with a spoon and cover with the other half of the dough.

    Formation of chebureks
    Formation of chebureks

    The curly edge of the cheburek can be made using a culinary device - a gear wheel on the handle

  9. Fry the pasties on both sides for about 5-7 minutes.

    Frying chebureks
    Frying chebureks

    Oil for frying pasties should be hot

  10. Ready-made pasties on kefir dough have excellent taste and appetizing appearance.

    Ready-made pasties on kefir dough
    Ready-made pasties on kefir dough

    Ready-made pasties on kefir dough should be served hot

Video recipe: pasties with meat on kefir from Alex Bon Appetit

Dough recipes for chebureks

Dough for pasties can be prepared in different ways and from different ingredients. One condition remains mandatory: do not use coarse flour for this dish. The dough with it has no plasticity and will tear when forming a cheburek or frying.

On mineral water with the addition of vodka

This recipe produces super crispy pasties with appetizing bubbles.

Chebureks from dough with mineral water
Chebureks from dough with mineral water

Mineral water dough pasties are best done as thin as possible

Products:

  • 400 g flour;
  • 2 tbsp. l. vodka;
  • 200 ml of water;
  • 1/2 tsp Sahara;
  • 1/2 tsp salt;
  • 4 tbsp. l. vegetable oil.

Recipe:

  1. Sift flour directly onto the table.

    Sifting flour with a large sieve
    Sifting flour with a large sieve

    You can use a large board instead of a table.

  2. Add sugar, salt and oil to warm water.

    Water with butter, sugar and salt
    Water with butter, sugar and salt

    Sugar in the dough is necessary for greater crunchiness of pasties

  3. Make a funnel in flour and gently pour water into it. Add vodka.

    Kneading the dough
    Kneading the dough

    Kneading the dough on the table requires great care

  4. Knead the dough quickly and knead it properly.

    Dough processing
    Dough processing

    The dough on mineral water must be knocked out properly on the table

  5. Roll into a ball and leave in a warm place for 15 minutes. After that, it is ready to form chebureks.

    Dough on mineral water and vodka
    Dough on mineral water and vodka

    The dough with mineral water and vodka rolls out easily

Choux pastry

Choux pastry is perfect for pasties. Due to the high temperature of the water, the gluten contained in the flour swells quickly, which makes it possible not to leave the dough to proof. In addition, choux pastry is made very easily, which will be appreciated by novice housewives.

Choux pastry chebureks
Choux pastry chebureks

Choux pastry chebureks browned well during frying

Products:

  • 150 ml of water;
  • 50 ml of vegetable oil;
  • 1/3 tsp salt;
  • 1 egg;
  • 400 g flour.

Recipe:

  1. Bring oil and water to a boil.

    Water and oil
    Water and oil

    Boil water and oil over low heat

  2. Add flour (300 g) and quickly stir the mixture with a spatula. Cool for 10 minutes.

    Brewing flour for dough
    Brewing flour for dough

    The dough should be smooth

  3. Add the egg to the choux pastry and stir quickly.

    Egg and brewed flour
    Egg and brewed flour

    To prevent the egg from brewing, stir the dough as quickly as possible.

  4. Then add the remaining flour (100 g) and mix thoroughly. Blind the ball.

    Ready choux pastry for chebureks
    Ready choux pastry for chebureks

    The ready-made choux pastry for pasties can be used immediately for baking

  5. If you need the dough later, be sure to cover it with a film so that the surface is not covered with a crust.

    Choux dough under a film
    Choux dough under a film

    Choux pastry for pasties can be stored in the refrigerator for a day without losing its qualities.

Dough on cottage cheese

When fried, the curd dough becomes tender and flaky, while it keeps the hot juice from the meat filling well. Such pasties are delicious not only in the heat of the heat, but also when heated.

Chebureks on curd dough
Chebureks on curd dough

Chebureks on curd dough turn out more lush

Products:

  • 300 g fat cottage cheese;
  • 2 eggs;
  • 450 g flour;
  • 1 tsp salt.

Recipe

  1. Rub the cottage cheese through a sieve.

    Cottage cheese
    Cottage cheese

    Instead of rubbing it through a sieve, you can punch the curd in a blender

  2. Beat eggs with salt.

    Eggs with salt
    Eggs with salt

    Eggs and salt can be beaten with a whisk

  3. Pour them into cottage cheese and mix the mass with a mixer.

    Cottage cheese with eggs
    Cottage cheese with eggs

    Beat cottage cheese with eggs until fluffy

  4. Pour flour to the curd and egg mass. Mix thoroughly with a mixer at low speed and then with your hands.

    The introduction of flour to the curd and egg mass
    The introduction of flour to the curd and egg mass

    If you beat the curd dough at high speed, then the baked goods from it will be tough.

  5. The finished curd dough for pasties has a loose consistency.

    Ready curd dough for chebureks
    Ready curd dough for chebureks

    Ready curd dough for chebureks should stand in a warm place for half an hour

Dough with milk

When fried, milk dough gives pasties a very pleasant aroma. It is denser than the dough in water, so you can not spare the filling in such pasties.

Chebureks from dough with milk
Chebureks from dough with milk

Pastries made from milk dough very quickly acquire a golden brown crust, so you need to fry them over low heat

Products:

  • 1 tbsp. flour;
  • 1 tbsp. milk;
  • 2 eggs;
  • 3/4 tsp salt;
  • 50 ml of vegetable oil (sunflower, mustard or corn).

Recipe:

  1. Sift flour through a sieve.

    Sifting flour through a sieve
    Sifting flour through a sieve

    For sifting flour, it is convenient to use a sieve with a long handle

  2. Whisk eggs and milk. Add salt.

    Eggs and milk
    Eggs and milk

    Beat eggs and milk until foam appears.

  3. Enter half of the specified flour rate. Stir with a whisk and pour in vegetable oil.

    Introduction of butter to the dough
    Introduction of butter to the dough

    Mustard is also suitable instead of sunflower, it will give pasties an appetizing yellow tint

  4. Then add another 3-4 tablespoons of flour and knead the viscous dough.

    Viscous dough with milk
    Viscous dough with milk

    Stir the viscous dough on milk until the lumps disappear

  5. The final stage is kneading the dough on the table with the remaining flour. As a result, it should become elastic and dense, ready to form chebureks.

    Dough for pasties with milk
    Dough for pasties with milk

    Dough for pasties on milk should be kept wrapped in foil for 30-40 minutes

Video recipe: Crimean Tatar chebureks

Chebureks are our everything! In my family, not a single holiday is complete without them. We make them with potatoes, cheese, and even vegetables. But the most delicious and loved ones, of course, are filled with meat. I make the dough either custard or with milk. Both recipes are very simple to prepare, and the result is excellent. The main thing is to use only high-quality minced meat, without any veins or pieces of bacon. Too fatty filling will not be tasty, but it can harm health. And you must certainly fry pasties in good fresh vegetable oil, changing it all the time. Suitable for corn, sunflower.

These recipes produce excellent homemade pasties that no one can resist. Try to make several versions of the dough and choose your favorite. Ruddy, fragrant and mega-colored - homemade pasties will bring the whole family around the table!

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