Chebureks with meat - the best recipes. How to properly and tasty cook pasties with meat.

Chebureks with meat - the best recipes. How to properly and tasty cook pasties with meat.

Is it possible for someone to give up a fragrant and tasty pie with meat filling, pleasant spices, called Cheburek. I think that among us there is no such thing, because with the pasties each of us has his own ideas, his own interesting stories. How many years this glorious pie, in principle, impossible to say.

But we know for sure that pasties are a favorite pie of many generations, and therefore, everyone should know how to knead the pastry dough correctly, make a delicious filling, beautifully fry. This is in principle not necessary, but desirable. And if you are reading our article now, then this again indicates that you are ready to bake pasties at home on your own and are looking for an interesting recipe.

Recipe 1: Correct Cheburek with Meat

Ingredients Required:

For test:

- flour - 4 glasses;

- egg - 1 pc .;

- water - 1.3 cups;

- a tablespoon of any butter;

- salt.

For the filling

- meat - 700 g;

- onions - 350g;

- water or broth - 0.5 cups;

- spices to taste;

- salt and pepper.


Let's start cooking dough for pasties. Pour water into a saucepan, salt it and add oil. We put on the stove and immediately prepare near a glass of 0.5 cups of flour. When the contents of the pot begin to boil, pour the flour in a trickle, constantly stirring with a spoon. Stir until a homogeneous mass and remove from heat. Give cool. Now we drive in an egg and, constantly filling up the flour, knead the dough. Cheburek dough should not stick to your hands. Leave the dough aside for 1 hour, stir it once.

During this time, we take to the preparation of the filling. Take the meat. Meat can be used any, and even better, if it is of two varieties, for example, beef and pork or lamb and beef. Cut it into pieces and grind in a meat grinder. We add to a forcemeat a glass of broth, water or kefir. Give the stuffing to stand with broth for 5-10 minutes, until the meat absorbs all the liquid. Peel the onions, finely chop them, add to the mince together with spices, salt and pepper. We form a roller out of dough and cut it into washers. Roll out the dough into the cake size you need. The thickness of the dough should not be more than 1 cm. Place the mince on one half of the flat cake, gently smooth it and wrap it in the other side of the flat cake. We press down the edges and carefully pinch.

Pour oil into a saucepan and let it warm up well. Now we will lay out a cheburek and begin to fry it on medium heat. First with one moan, then turn over, and fry from the second side.

Recipe 2: Chebureks with meat

Check out the recipe for cooking pasties, where the dough will be prepared on vodka.

Ingredients Required:

For test:

- flour - 650 g;

- vodka - 30 ml;

- egg - 1 pc .;

- water - 350 ml;

- salt, vegetable oil - 30 ml.

For the filling:

- lamb - 600 g;

- onions - 250g;

- dill;

- salt and pepper;

- water.


First you need to pour some water into the pan, salt and add vegetable oil. Put on the stove and bring to a boil. Cooking choux pastry. Prepare a glass of flour, sifting it beforehand. As soon as the water begins to boil, gently introduce the flour, while constantly stirring with a spoon. Stir intensively so that you do not form lumps. When you have a homogeneous mass, remove from the stove and set aside to cool the dough. Now add the rest of the flour and beat in one egg. Start kneading dough, while constantly adding vodka. According to the rules, until you run out of vodka, the dough should be tight and fully kneaded. Cover the dough with cling film and let it rest for 1 hour. Ideal - leave for the night in a cold place.

Roll out the dough from the finished dough and cut it into washers. Roll each puck into a cake.

Prepare the stuffing. Peel the onions and cut them into small cubes. Add salt and pepper, to taste the spices. Knead the stuffing. Pour a little water or broth and mix again.

On each flatbread, from one side we will lay out the minced meat, smooth it and cover with the second half of the dough. We pinch the edges securely.

Pour oil on the pan and start to fry your favorite pasties until golden brown.

Recipe 3: Pasties with meat (beef)

Ingredients Required:

- flour - 550g;

- egg - 1 pc .;

- onions - 100 g;

- beef tenderloin - 300g;

- a glass of broth;

- pork neck - 400g;

- vodka - 20 ml;

- pepper, salt, green onion, dill, cilantro;

- kefir - 150 ml.


Pour into the pan 300 ml. water, oil and add salt. Put on the stove and bring to a boil. We measure 100-120 g of flour and pour it into a saucepan. With constant and intensive mixing, bring the dough to a homogeneous consistency. Let it cool down a bit and add an egg and vodka. Stirring constantly add flour. Knead the dough so that we have it plastic, but do not stick to the hands. If the specified amount of flour is small, you can still add. Cover the dough with foil and set aside for 30 minutes. Stir it with your hands, cover the dough again, and leave it again for 30 minutes. By the way, such a dough can be prepared in advance - it can be safely stored in the refrigerator for a day. Just do not work with cold dough! Give him some time to stand at room temperature.

Take a pork neck and beef tenderloin and skip everything in a meat grinder. Peel the onions, chop it into small cubes. Add salt and pepper to it and add foil. Now we take in hand a rolling pin and beat it a little.

Grind greens and add everything to the minced meat. Mix kefir with broth and pour into a bowl of minced meat. Let us stand a little and mix.

Put the dough on a floured work surface and roll it into a roller. We cut the washers and roll out the cakes from them, for our future chebureks. Visually divide the flat cakes into 2 parts and put the mince on one of them. Spoon evenly without touching the edges. Cover the mince with the other half of the dough and carefully secure the edges.

Pour sunflower oil on the pan, let it boil, and put the pasties to roast until rosy color - about 2-3 minutes on each side. Every time you put the cheburek in oil, do not forget to shake the flour out of it!

Recipe 4: Chebureks with meat (beef + pork)

According to this recipe, the Crimean Tatars are cooking chebureks, and they know a lot about it.

Ingredients Required: - flour - 4 glasses;

- water - 1.5 cups;

- salt - 0.5 tsp.

For minced meat:

- beef + bold pork - 600 g;

- onions - 2 pcs .;

- water or broth - 300 ml .;

- ground black pepper;

- salt - 2 tsp.


First make the dough. Sift through a thick sieve flour, add salt to it and pour 1.5 cups of water. Gently knead the dough, roll it into a bowl, and let rest until we cook the minced meat. Attention! Do not add butter to the dough, because in the process of frying the dough with butter usually cracks!

In a meat grinder, scroll through the meat. Chop the onion and add it to the meat. Now add 2 tsp. salt and ground pepper. Mix and add 300 ml. Mix well. Do not worry, the stuffing for these pasties should be a little watery.

Pinch off the dough into the size of a tennis ball, and roll out a layer of it. Fill one tortilla with minced meat. Place mince on one part of the layer, and cover it with the other part. Carefully pinch the edges of the cheburek and immediately put it on the pan to fry. It is necessary to fill the mince one cheburek one at a time and fry right away so that the dough from the filling does not have time to soak it. When fry all pasties, put them beautifully on a plate, make fragrant tea and invite your loved ones for a tea party. Rosy, juicy and fragrant cheburek - a nice addition to tea. Good health and culinary achievements!

Chebureks with meat - secrets and useful tips from the best chefs

To make your pasties turned out beautiful and rosy, you can use a deep fryer for frying. In a large amount of butter, a crust of tasty chebureks is obtained uniformly golden, crispy and appetizing.

- When cooking stuffing, always add a little broth, if the prescription does not indicate a specific amount. Then the filling of your pasties will be not only delicious, but also juicy.

- Carefully pinch the edges of chebureks. Otherwise, all the juice of the filling will remain on the pan.

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