Table of contents:
Video: 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 seven best recipes
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.
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.
The taste of ready-made pasties depends on the quality of the minced meat, so choose a fresh and conditioned product
- 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.
Heat kefir to a temperature of 36–38 degrees.
Kefir needs to be heated over low heat
Add egg and salt to it.
It is better to choose an egg with a bright yolk
Sifting flour guarantees tenderness to the dough
Knead the dough and roll it into a ball. Let it rest for half an hour.
Kefir dough for chebureks needs proving
Punch the peeled onions in a blender.
Chopped onions in a blender will add juiciness to the filling
Mix it with minced meat and spices.
Stir the filling for the pasties thoroughly
Zira (cumin) and coriander are the best spices.
Zira and coriander are great for baked goods with meat filling
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.
The curly edge of the cheburek can be made using a culinary device - a gear wheel on the handle
Fry the pasties on both sides for about 5-7 minutes.
Oil for frying pasties should be hot
Ready-made pasties on kefir dough have excellent taste and appetizing appearance.
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.
Mineral water dough pasties are best done as thin as possible
- 400 g flour;
- 2 tbsp. l. vodka;
- 200 ml of water;
- 1/2 tsp Sahara;
- 1/2 tsp salt;
- 4 tbsp. l. vegetable oil.
Sift flour directly onto the table.
You can use a large board instead of a table.
Add sugar, salt and oil to warm water.
Sugar in the dough is necessary for greater crunchiness of pasties
Make a funnel in flour and gently pour water into it. Add vodka.
Kneading the dough on the table requires great care
Knead the dough quickly and knead it properly.
The dough on mineral water must be knocked out properly on the table
Roll into a ball and leave in a warm place for 15 minutes. After that, it is ready to form chebureks.
The dough with mineral water and vodka rolls out easily
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 browned well during frying
- 150 ml of water;
- 50 ml of vegetable oil;
- 1/3 tsp salt;
- 1 egg;
- 400 g flour.
Bring oil and water to a boil.
Boil water and oil over low heat
Add flour (300 g) and quickly stir the mixture with a spatula. Cool for 10 minutes.
The dough should be smooth
Add the egg to the choux pastry and stir quickly.
To prevent the egg from brewing, stir the dough as quickly as possible.
Then add the remaining flour (100 g) and mix thoroughly. Blind the ball.
The ready-made choux pastry for pasties can be used immediately for baking
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 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 turn out more lush
- 300 g fat cottage cheese;
- 2 eggs;
- 450 g flour;
- 1 tsp salt.
Rub the cottage cheese through a sieve.
Instead of rubbing it through a sieve, you can punch the curd in a blender
Beat eggs with salt.
Eggs and salt can be beaten with a whisk
Pour them into cottage cheese and mix the mass with a mixer.
Beat cottage cheese with eggs until fluffy
Pour flour to the curd and egg mass. Mix thoroughly with a mixer at low speed and then with your hands.
If you beat the curd dough at high speed, then the baked goods from it will be tough.
The finished curd dough for pasties has a loose consistency.
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.
Pastries made from milk dough very quickly acquire a golden brown crust, so you need to fry them over low heat
- 1 tbsp. flour;
- 1 tbsp. milk;
- 2 eggs;
- 3/4 tsp salt;
- 50 ml of vegetable oil (sunflower, mustard or corn).
Sift flour through a sieve.
For sifting flour, it is convenient to use a sieve with a long handle
Whisk eggs and milk. Add salt.
Beat eggs and milk until foam appears.
Enter half of the specified flour rate. Stir with a whisk and pour in vegetable oil.
Mustard is also suitable instead of sunflower, it will give pasties an appetizing yellow tint
Then add another 3-4 tablespoons of flour and knead the viscous dough.
Stir the viscous dough on milk until the lumps disappear
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 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!