Homemade pasties will always taste better than store-bought ones. I have tried many options for preparing pasties with meat, but the most successful recipe for me has always been made from dough in water. Yes, yes, I used the most ordinary water. Many people prepare chebureks at home using kefir, milk, whey, or even mineral water.

I once tried to make choux pastry for pasties. And I settled on this recipe. Homemade chebureks turned out soft with a thin crispy crust. And the edges of the pies did not dry out at all during frying.

I used minced pork, but you can make it from home (combine minced pork and minced beef in a 1 to 1 ratio).

Then they turn out juicy, and if you want homemade pasties fried in a frying pan to be juicier, then do not skimp on vegetable oil when frying and you can add a little water to the finished minced meat. You can also dilute with meat or vegetable broth. Write down the most successful recipe for homemade chebureks, you will definitely need it.

Pasties with meat: a very tasty homemade recipe made with choux pastry

Such crispy and tasty chebureki are easy to prepare yourself at home. After all, homemade meat pies are more flavorful and juicier than store-bought pasties.

Chebureks prepared at home according to this recipe turn out thin and crispy, and the filling is very juicy. Try to cook and this dish will become the most favorite in your family.

For the test you will need:

• drinking water (boiling water) - 250 ml;
• white flour - 700 g;
• butter - 40 g;
• fine salt - 10 g.
• For the meat filling, take: minced meat (pork) - 600 - 700 g;
• onion (head) - 3 pieces;
• pepper - 12 tsp;
• fine salt - 30 g;
• water (slightly warm) - 250 ml.

How to cook pasties with meat in a frying pan - step-by-step recipe with photos:

First of all, prepare the dough for the pasties. Pour 250 grams of sifted flour into a bowl. Pour oil into a glass of boiling water and add salt. Stir until all the salt dissolves. Pour boiling water into the prepared flour and stir with a spoon.

The boiling water must be cool; this is important when preparing choux pastry.

Let's start preparing the meat filling. To get an excellent broth with the taste of onions, cut it into small cubes, and do not twist it through a meat grinder.

Add onion, pepper and salt to the minced meat. Mix the resulting mass and pour in warm water until the filling becomes viscous. The minced meat for the pasties is ready.

Cut a piece of dough and roll it out into a thin cake with a rolling pin. Use a saucer to cut out circles of the desired shape.

Place minced meat on one side of the flatbread. One tablespoon will be enough. Distribute the meat evenly on one half of the pancake.

Fold the cake in half and seal the edges first with your fingers, then with a fork.

In a frying pan with a thick bottom, fry homemade pasties in boiling oil on the first side until golden and bubbly, about 2 minutes. Transfer to the other side and cook until done.

Place the finished cakes with meat on a napkin to absorb excess oil. Then we put the fried pasties with meat on a plate, add herbs and serve on the dinner table.

The results are hearty chebureks with a crispy crust, tender and juicy, which will be delicious even when cold. As you can see, preparing a delicious dish at home is quite simple.

Of course, the most delicious pasties are made with meat filling. But, if there is no meat on hand, then I use potatoes, mushrooms, cheese with herbs or cottage cheese as a filling. Some housewives cook with fish, cabbage or zucchini. I would like to cook!

Video recipe: dough for chebureks with bubbles like in cheburek

Cheburek (from the Crimean Tatar çüberek, Turkish çiğ börek, Mongolian huushuur, Azerbaijani ət qutabı) is a traditional dish of many Turkic and Mongolian peoples. It is a pie made from unleavened dough filled with minced meat.

(according to the modern recipe) or finely chopped meat (according to the traditional recipe) with seasonings (sometimes spicy), fried in vegetable oil (according to the modern recipe) or animal (usually lamb) fat (according to the traditional recipe). Sometimes cheese, potatoes, mushrooms, cabbage, eggs with onions and rice are used as filling. This dish is also popular among the Caucasian peoples.

Chebureks are a favorite pie for many generations, and therefore, everyone should know how to properly knead the dough for a pie, make a tasty filling, and fry it beautifully. This is not necessary in principle, but it is desirable. And if you are reading this article now, then this once again indicates that you are ready to cook pasties yourself at home and are looking for an interesting recipe.

For classic cybereks(this is the correct name for the Crimean Tatar dish) the dough should be SOFT and elastic, not hard. It consists of flour, water, salt and that’s it, without any eggs, butter, vodka and other perversions. Minced meat can be different, but the classic one is: meat + onion + salt, pepper + a little water.

Proper cheburek with meat

Required ingredients:
For the test:
- flour - 4 cups;
— egg – 1 pc.;
- water - 1.3 cups;
- a tablespoon of any oil;
- salt.
For filling :
— meat – 700 g;
— onion – 350g;
- water or broth - 0.5 cups;
- spices to taste;
- salt and pepper.

Cooking method:
Let's start preparing the dough for the chebureks. Pour water into a saucepan, salt it and add oil. Place it on the stove and immediately prepare 0.5 cups of flour next to you. When the contents of the saucepan begin to boil, pour in the flour in a stream, stirring constantly with a spoon. Stir until a homogeneous mass is formed and remove from the stove. Let it cool. Now beat in the egg and, constantly adding flour, knead the dough. The pastry dough should not stick to your hands. Leave the dough aside for 1 hour, stir it once during this time.

During this time, we begin preparing the filling. Let's take the meat. Any meat can be used, and it is even better if it is of two varieties, for example, beef and pork or lamb and beef. Cut it into pieces and grind it in a meat grinder. Add a glass of broth, water or kefir to the minced meat. Let the minced meat sit with the broth for 5-10 minutes until the meat has absorbed all the liquid. Peel the onion, finely chop it, add it to the minced meat along with spices, salt and pepper.

We form a roller from the dough and cut it into pucks. Roll out the dough into a flat cake of the size you need. The thickness of the dough should not be more than 1 cm. Place the minced meat on one half of the flatbread, carefully level it and wrap it with the other side of the flatbread. Press down the edges and pinch tightly.

Pour oil into a saucepan and let it heat up well. Now lay out the cheburek and start frying it over medium heat. First on one side, then flip it over and fry on the other side.

Chebureks with meat

Chebureks, where the dough will be prepared with vodka

Required ingredients:
For the test:
- flour - 650 g;
— vodka – 30 ml;
— egg – 1 pc.;
– water – 350 ml;
- salt, vegetable oil - 30 ml.
For filling:
— lamb – 600 g;
— onion – 250g;
- dill;
- salt and pepper;
- water

Cooking method:
First you need to pour water into the pan, add salt and add vegetable oil. Place on the stove and bring to a boil. Preparing the choux pastry. Prepare a glass of flour by sifting it first. As soon as the water begins to boil, slowly add the flour, while constantly stirring with a spoon. Stir vigorously so that no lumps form. Once you have a smooth mixture, remove from heat and set aside to allow the dough to cool. Now add the rest of the flour and beat in one egg. Start kneading the dough, while constantly adding vodka. According to the rules, until you run out of vodka, the dough should become tight and completely kneaded. Cover the dough with cling film and let it rest for 1 hour. The ideal option is to leave it in a cool place overnight.

Roll the finished dough into a roller and cut it into pucks. Roll each puck into a flat cake.

Let's prepare the minced meat. Peel the onion and cut it into small cubes. Add salt and pepper, spices to taste. Mix the minced meat. Add a little water or broth and mix again.

On each flatbread, place minced meat on one edge, smooth it out and cover with the other half of the dough. Pinch the edges securely.

Pour oil into a frying pan and begin to fry your favorite pasties until golden brown.

Chebureks with meat (beef)

Required ingredients:
- flour - 550g;
— egg – 1 pc.;
- onions - -100 g;
— beef tenderloin – 300g;
- a glass of broth;
— pork neck – 400g;
— vodka – 20 ml;
- pepper, salt, green onions, dill, cilantro;
- kefir - 150 ml.

Cooking method:
Pour 300 ml into the pan. water, oil and add salt. Place on the stove and bring to a boil. Measure out 100-120 g of flour and pour into the pan in a stream. With constant and intense stirring, bring the dough to a homogeneous consistency. Let it cool a little and add the egg and vodka. While stirring, constantly add flour. We knead the dough so that it turns out plastic, but does not stick to our hands. If the specified amount of flour is not enough, you can add more. Cover the dough with cling film and set it aside for 30 minutes. Knead it with your hands, cover the dough again, and leave it for another 30 minutes. By the way, this dough can be prepared in advance - it can easily be stored in the refrigerator for a day. Just don't work with cold dough! Let it sit at room temperature for a while.

We take pork neck and beef tenderloin and put everything through a meat grinder. Peel the onion and chop it into small cubes. Add salt and pepper to it and cover with foil. Now we take a rolling pin in our hands and beat it a little.

Chop the greens and add everything to the minced meat. Mix the kefir with the broth and pour it into the bowl with the minced meat. Let it sit for a while and stir.

Place the dough on a floured work surface and roll it into a roller. Let's cut them into discs and roll them out into flat cakes for our future chebureks. Visually divide the tortillas into 2 parts and place the minced meat on one of them. Spread evenly with a spoon, avoiding the edges. Cover the minced meat with the other half of the dough and carefully secure the edges.

Pour sunflower oil into a frying pan, let it boil, and lay out the pasties to fry until golden brown - about 2-3 minutes on each side. Every time you place a cheburek in oil, do not forget to shake the flour out of it!

Pasties with meat (beef + pork)

The Crimean Tatars prepare chebureks according to this recipe, and they know a lot about this matter. I doubt only one thing, that the Tatars add pork to the minced meat... I proceed from the fact that the Tatars are Muslims, and Muslims do not eat pork. So for juiciness, water or tomato juice and more onion are added to the minced meat, it also gives juiciness.

Required ingredients:
- flour - 4 cups;
- water - 1.5 cups;
- salt - 0.5 tsp.
For minced meat:
- beef + lean pork - 600 g;
- onions - 2 pcs.;
- water or broth - 300 ml;
- ground black pepper;
- salt - 2 tsp.

Cooking method:
First, let's prepare the dough. Sift the flour through a thick sieve, add salt to it and pour 1.5 cups of water. Gently knead the dough, roll it into a ball, and let it rest while we prepare the minced meat. Attention! Do not add oil to the dough, because dough with oil usually cracks during frying!

Grind the meat in a meat grinder. Chop the onion and add it to the meat. Now add 2 tsp. salt and ground pepper. Stir and add 300 ml. Mix well. Don’t worry, the minced meat for these chebureks should be a little runny.

Pinch off pieces the size of a tennis ball from the dough and roll it out into a sheet. Fill one tortilla with minced meat. Place the minced meat on one part of the layer and cover it with the other part. Carefully pinch the edges of the pasty and immediately place it in the frying pan. You need to fill the minced meat one cheburek at a time and fry it immediately so that the dough from the filling does not have time to get soggy. When you have fried all the pasties, place them beautifully on a plate, prepare aromatic tea and invite your loved ones for tea. Ruddy, juicy and aromatic cheburek is a pleasant addition to tea. I wish you all good health and culinary achievements!

-To make your chebureks beautiful and rosy, you can use a deep fryer for frying. In a large amount of butter, the crust of delicious chebureks turns out uniformly golden, crispy and appetizing.

Chebureks are found in the cuisine of many nations, so it is still unknown where they came from. But we all tried it and most of us even loved it. Housewives prepare them at home for their households. And someone buys them in the nearest cafe or store.

But it’s clear that you don’t want to eat this dish in dubious eateries, and not everyone wants or can cook them. This is because not many people get the result that they are used to. And the filling seems to be somewhat similar, but the dough - alas! Leaves much to be desired.

There are a great many recipes for its preparation. But choosing the one that will really produce chebureks with a crispy and tasty crust is quite difficult.

Therefore, we try to learn time-tested recipes from friends or aunts and grandmothers. After all, they probably fried them more than once.

Not everyone can make chebureki tasty and crispy. Of course, it's all about the flour product. Not only their appearance, but also their taste depends on it.

Ingredients:

• Chicken egg – 1 pc.;
• Flour – 3 cups;
• Sunflower oil – 1/3 cup;
• Water – 3/4 cup;
• Salt – 1 teaspoon.

Preparation:

1. Sift flour into a deep container. Add salt and mix lightly.

2. Now we will pour in water. Just not all at once, but in small portions, stirring with a fork. As a result of this, flakes will form, due to which it will look like a layer.

3. We only need the yolk, so break the egg and separate the white. Place the yellow part in a bowl and stir.

4. Pour vegetable oil into the dough and collect everything into one homogeneous lump. Let it rest in the bag for 30 minutes.

The recipe is quite easy, but try others.

Choux pastry

Not only pasties are prepared from custard flour products, but also many other various baked goods. Including pancakes and hash browns. It turns out soft and plastic, which will allow your products to be very tasty.

Ingredients:

• Water – 1 glass;
• Flour – 500 gr.;
• Vegetable oil – 2 tablespoons;
• Chicken egg – 1 pc.;
• Salt – 0.5 teaspoon.

Preparation:

1. Pour water and vegetable oil into a saucepan. Add salt. Place on the fire and bring to a boil.

2. Meanwhile, while the liquid is heating up, sift the flour through a sieve.

This must be done every time you want to bake something. This is done so that it is saturated with oxygen and becomes more sticky. This will make the dough more flexible.

3. Pour boiling water and oil into the cup with the dry product and mix. It turned out that we had brewed flour. Let the mixture cool a little.

4. Break a chicken egg into the warm mixture. We continue to knead the dough. If it is difficult to do this in a cup, then do it with your hands on the table.

5. Cover it with a lid or an inverted cup and leave to rest for 30 minutes.

During this time, the flour will begin to work better with other ingredients and the result will be what we need.

Everything is ready, you can bake your favorite dish.

The dough is like in cheburechnaya with vodka

Many people wonder: why is there vodka in it? There are many answers to this question. To be honest, alcohol makes the dough loose. Also, bubbles will form on baked goods with meat during frying.

Ingredients:

• Vodka – 1 tablespoon;
• Water – 200 ml;
• Flour – 450 gr.;
• Salt – 1 teaspoon;
• Vegetable oil – 60 ml;
• Chicken egg – 1 pc.

Preparation:

1. Pour liquid products into a deep container: warm water, vegetable oil, vodka.

2. Break the egg there and add salt. Whisk everything thoroughly.

By the way, for those who are afraid to use alcohol in the dough, I will say that during the kneading process the smell disappears. And its quantity is not at all noticeable in such a volume of products. Therefore, you can safely use it.

3. Gradually we begin to sift the flour, while continuing to stir. At a certain stage it becomes very difficult to use a spoon, so we transfer it to the table and knead it with our hands.

4. Cover the soft and elastic mass with cling film and leave to rest for 40 minutes. Then we use it for its intended purpose.

Recipe for delicious dough in boiling water

My mother-in-law makes this recipe. She likes it hot, as the mass is really quite hot. But the result is always pleasing and her pasties are simply delicious.

Ingredients:

• Water – 300 ml;
• Vegetable oil – 3 tablespoons;
• Salt – 2 teaspoons;
• Flour – 3 – 4 cups.

Preparation:

1. Everything needs to be done very quickly. Therefore, we boil water and pour it into a container.

2. Quickly pour salt there and pour in vegetable oil, mix.

3. Quickly, while stirring the liquid, add 1 cup of flour first. When mixed, add the second one. All this is done very quickly. then add the third glass and stir with your hands. Just do this carefully as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.

4. Let it lie down, covered with a towel, for 1 hour.

Crispy dough with mineral water

This method turns out to be exactly what we want to achieve for our goodies. When fried, it becomes crispy, with a beautiful crust.

Ingredients:

• Mineral water – 1 glass;
• Flour – 2 cups;
• Salt – 0.5 teaspoon;
• Sugar – 0.5 teaspoon;
• Vegetable oil – 1 tablespoon.

Preparation:

1. Pour all the bulk ingredients into a kneading cup: salt, sugar and sifted flour. Mix everything lightly.

2. Pour the mineral water into the bowl with the mixture. Since it comes with gases, when it comes into contact with food, strong foam appears. We start stirring and it disappears.

3.Now add vegetable oil and continue kneading with your hands. Try to mix from the inside, as there is still a lot of moisture there, but the top is already dry. This way it will be more uniform.

4. Let it sit for a while while the filling is prepared.

How to quickly prepare dough with kefir?

Products made with kefir always turn out more tender and tasty. It is prepared quite simply, as in previous recipes.

Ingredients:

• Kefir – 1 glass;
• Flour – 3 cups;
• Salt – 1 teaspoon;
• Chicken egg – 1 pc.;
• Butter – 50 gr.

Preparation:

1. Pour salt into a deep container. Sift the flour into it and mix.

2. Melt the butter and leave to cool.

3. Pour kefir into a cup with bulk products and break the egg. We begin to stir, first with a fork and then with a spoon.

4. Pour some of the oil into a container and leave just a little to grease the table. Stir it and transfer the whole mass to the table. We knead it until we reach a homogeneous mass that does not stick to our hands.

5. Put it in a bag and leave it for 30 - 40 minutes.

Dough with bubbles on water

I prefer this recipe the most. My mother cooks using it all the time. Chebureks really turn out bubbly and crispy.

Ingredients:

• Water – 2.5 glasses;
• Flour – 8 glasses;
• Melted butter - 6 tablespoons;
• Salt – 1 teaspoon;
• Sugar – 1 teaspoon.

Preparation:

1. In a container, mix the liquid ingredients: warm water and butter.

2. Add salt and sugar to them. Mix thoroughly until the dry part is completely dissolved.

3. Sift the flour into a large container, but it is better to pour one glass, as it may not be needed completely.

4. Make a hole in the middle and pour in the liquid in parts. Let's start kneading the dough. It should be dense, but quite plastic. If necessary, add more flour. Do this until it sticks well to your hands.

5. Wrap it in a bag and put it in the refrigerator for 1 hour.

These are the wonderful recipes I shared with you today. I hope you like them. If you have any questions, ask, I will be happy to answer them.

How to cook chebureki with meat quickly. Well, firstly, you need an assistant, and secondly, you must be in a good mood. We tried the first chebureks within 30 minutes, but everything took a total of just over an hour.

I have a universal recipe that is great for making pasties, dumplings, etc.

To prepare the dough for this recipe we will need:

• 2 cups boiled water at room temperature, 400 grams
• 500-600 grams of flour
• 1.5 teaspoons salt
• 1.5 tablespoons vegetable oil

This amount of food is approximately per kilogram, maybe a little less, of minced meat.

Pour water into a deep bowl for kneading dough. Pour flour on top, add salt and vegetable oil.

Mix everything thoroughly until smooth. If the dough is very sticky, you can add flour.

Sprinkle the table with flour and place the dough from the cup directly on the flour. Knead the dough until it becomes elastic, adding flour as needed.

The finished dough can be put in a plastic bag and put in the refrigerator for a short time while we prepare the minced meat for the pasties.

Minced meat for chebureks

With minced meat everything is very simple. We take pre-cooked minced meat from a mixture of beef and pork. Can be bought in the store.

• 1 kilogram of minced meat
• 3-4 onions
• salt, ground black pepper to taste

If the minced meat was stored in the freezer, you need to defrost it first. Place the minced meat in a deep bowl.

Peel the onion and chop finely. Especially lazy people, like me, can grind it in a blender or pass it through a meat grinder. Add onion to meat.

Add salt and ground black pepper. You can also add finely chopped fresh herbs, but this is not for everyone. Mix the minced meat thoroughly until you get a homogeneous mass.

We take the dough out of the refrigerator and start making pasties.

Recipe for making chebureks with meat

Cut a small piece of dough and roll it into a sausage with your palms.

Cut this sausage into small pieces. The size of the pieces is not very important. It just depends on what kind of chebureks you get, big or small. We make small pasties, so our pieces are the size of half a chicken egg.

Take a piece of dough and roll it into a ball with your hands. Then the ball must be thoroughly flattened, as in the photo above, and dipped in flour on both sides.

Then we take a rolling pin and roll it out into a thin pancake, about 2 millimeters thick.

Place the pancake dough on the table. Spoon the minced meat onto one of the dough halves.

Cover the minced meat with the other half of the dough to form an envelope.

Seal the edges of the dough with your fingers. We do this carefully so that the cheburek does not open when we fry it.

To be safe (and for beauty), you can go around the edges of the cheburek with a fork. Then the juice from the chebureks will definitely not leak out.

Pour more vegetable oil into the frying pan. Fry the pasties on both sides until golden brown. This is approximately 5-7 minutes on each side, depending on the temperature.

Be careful, the flour on the pasties may burn and then they will not look very beautiful, but this does not affect the taste.

Place the finished pasties on a large dish. Be on the lookout! Chebureks tend to instantly disappear from a dish if left unattended :).

After all the chebureks are ready, we set aside a modest portion for ourselves.

You don’t need to invite the rest, they are all already here and everyone’s plates are full, and some even have empty ones.

Pour some tea, take out the sour cream and enjoy life!

They come with a variety of fillings, cheese, potatoes, mushrooms, but still, the most popular is the classic one with meat.

As for the history of this dish, cheburek is considered a traditional dish of the Turkic and Mongolian people. In these countries it is prepared with minced meat or finely chopped meat. Russians are very fond of this dish and prepare it in different interpretations.

The calorie content of this product is relatively high, because per hundred grams of the dish there are 250 kilocalories. On average, in percentage terms, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.

Chebureks are a very filling and tasty food. It is often used for a snack, and the delicate dough given in the recipes below will surprise you with its lightness and pleasant taste.

Pasties with meat - step-by-step photo recipe

This recipe uses minced chicken; with it, the pasties are not as fatty as with minced beef and pork.

You can experiment with the filling and make chebureks not only with meat, but, for example, with cabbage, mushrooms or potatoes.

Cooking time: 2 hours 30 minutes

Quantity: 8 servings

Ingredients

• Eggs: 2 pcs.
• Flour: 600 g
• Salt: 1 tsp.
• Sugar: 1 tsp.
• Vegetable oil: 8 tbsp. l.
• Water: 1.5 tbsp.
• Vodka: 1 tsp.
• Minced meat: 1 kg
• Ground black pepper: taste
• Bow: 2 pcs.

Cooking instructions

Pour sugar, salt, oil into a deep bowl, break the egg and mix. Then pour water into the resulting mixture, and to make the pasties crispier, add vodka.





Place the resulting mass on a board and knead until smooth.



Let the dough wrapped in cling film rest for 30 minutes.



Now you need to prepare the filling for the pasties. Peel and finely chop the onion.



Put chopped onion into the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.



After 1 hour, separate a small piece from the dough and roll it into a thin sheet (2-3 mm) with a rolling pin.



Using a large glass, cut out circles from a rolled sheet (in this recipe, the pasties are small; for larger ones, you can use a saucer).



Place the resulting filling onto the mugs.



Seal the edges of each circle tightly and give them a beautiful shape.



From the remaining dough, use the same principle to make all the pasties.



Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat it well and place the pasties, fry over high heat for about 2 minutes on one side.



Then turn the pasties over and fry the same amount on the other.





A variation of the recipe on choux pastry - the most successful crispy dough

The recipe for making chebureks with choux pastry will appeal to everyone without exception, because preparing such a dish is very easy and simple.

Ingredients:

• 350 grams of wheat flour
• 0.2 liters of drinking water
• 1 chicken egg
• 0.5 kilograms of pork
• 100 milliliters chicken broth
• 1 onion
• 2-3 sprigs of dill
• 2/3 teaspoon salt
• 1 handful of ground pepper
• 250 milliliters vegetable oil

Preparation:

1. Pour flour into a bowl or container for preparing the dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil water and add it to the flour, mix thoroughly. Add 1/3 teaspoon salt. Cover the dough with film or a plastic bag and set it aside while we prepare the filling.
2. Using a meat grinder or blender, grind the pork into minced meat.
3. Wash the dill thoroughly under running water to remove dust and soil residues, and place them on a dry kitchen towel to dry thoroughly. Similarly, peel the onion from the top layer, rinse and cut into three parts. After this, place the dill and onions in a blender and grind finely. If the housewife does not have a kitchen machine, you can grate the onion and finely chop the dill with a sharp knife.
4. Pour the meat broth into the blender with the onion and dill, add the meat and grind until smooth. Bring the filling to taste by adding 1/2 teaspoon of salt and ground black pepper, mix thoroughly.
5. To form the pasties, divide the dough. From this amount of ingredients we should get 10 medium products. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll out each of them using a rolling pin. We put minced meat on half the circle, close it and carefully seal the ends of the cheburek using a fork or a special knife for cutting the edges. We prepare everything else in the same way.
6. Place a deep frying pan on the stove. When the pan is hot, pour in about 200 ml of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and aromatic food will certainly surprise your loved ones and friends.

Made with kefir - tasty and simple

Chebureks prepared with kefir dough turn out tender and aromatic not only when they are first fried, but also when they have cooled. It will not harden and will remain tender, even when cold.

Ingredients:

• 0.5 liters of kefir
• 0.5 kilograms of flour
• 1 teaspoon salt
• 0.5 kilograms of minced meat
• 1 onion
• 1 tablespoon water
• salt and pepper to taste
• 100 grams of vegetable oil

Preparation:

1. Take a bowl, pour kefir into it, add salt and add flour in portions, stirring constantly. When the mixture thickens, place it on a floured countertop and knead until elastic. Then cover with film and set aside the dough until you prepare the filling.
2. Place the minced meat in a small bowl, add salt, ground pepper and various spices that the hostess desires. Peel the onion and grate it or finely chop it. Add one tablespoon of water to the filling.
3. Roll out the dough on the countertop using a rolling pin and use a large cup to cut out circles for making pasties. Roll out each flatbread to the required size and put minced meat on one half. Seal the edges well.
4. Heat a large frying pan on the stove, pour vegetable oil into it and fry each cheburek for 5 minutes on each side until they become golden brown. After frying, place them on a paper towel to remove unnecessary fat. Incredibly tasty pasties made with kefir dough will certainly delight your family.

How to cook chebureks with veal or beef at home?

Cooked chebureks stuffed with beef or veal surprise with their delicate and unique taste. Choux pastry is best suited because it perfectly complements the taste of beef and veal meat.

Ingredients:

• 300 grams of sifted wheat flour
• 1 chicken egg
• 1 pinch of salt
• 5 tablespoons drinking water
• 400 grams beef or veal meat
• 1 large onion
• ground black pepper to taste

Preparation:

1. We thoroughly clean one head of large onion, rinse it and carefully grind it together with beef or veal meat using a meat grinder or blender. Add spices and set aside so that the meat is saturated with spices.
2. Meanwhile, prepare the dough. Place 5 tablespoons of sifted flour in a large bowl and pour boiling water over it to brew. Break the chicken egg, add the rest of the flour and knead into an obedient and elastic dough. After that, put it on the countertop and use a rolling pin to form a square. We cut the dough into equal rectangles, put minced meat on each of them, carefully secure the edges of the pasties with your fingers.
3. Heat the frying pan over a fire and bake without vegetable oil. The pasties should be turned over when the dough is puffed up. Place the dish on a plate and grease with vegetable oil. This dish goes perfectly with homemade sour cream.

Juicy pork and beef pasties

Chebureks stuffed with mixed beef and pork surprise with their lightness and juiciness. They are very easy to prepare, the ingredients are simple and do not require a lot of money.

Ingredients:

• water - 500 mg
• chicken egg - 1 piece
• sifted wheat flour - 1 kg
• minced pork and beef - 1 kg
• onions - 2 heads
• drinking water - 100 ml
• salt - 1 teaspoon
• pepper, spices to taste

Preparation:

1. Grind 1 kg of pork and beef (in any ratio) thoroughly using a meat grinder or blender.
2. In a bowl, mix water and salt until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is difficult to mix with a spoon, put it on the countertop and knead it. Cover the formed dough with film or a plastic bag and leave to rest.
3. Peel the onion and finely chop it for the minced meat. After using a pestle, you need to crush the minced meat with onions so that a sufficient amount of juice is released. Add salt, spices and water, mix thoroughly.
4. Divide the dough into several equal parts. From each part we form a ball, which we roll out. Place the filling on one part of the circle, close the pasties and carefully seal the edges with your hands or a fork. Fry in melted butter in a frying pan. Turn over to the other side when a golden brown crust appears.