About beer pasties: fried pies - no problem! Interesting ideas from the world of cooking: recipes for fillings for beer chebureks

About beer pasties: fried pies - no problem! Interesting ideas from the world of cooking: recipes for fillings for beer chebureks

Cheburek - the name of the fried dough and filling, of Crimean Tatar origin, which is common in Russia. A popular, quick and very satisfying snack - many names: Calzone (Italian), Burekas or Gozleme (Turkish and Hebrew), Burek or Burek (Serb. Armenian. And other Balkan languages), empanada (Argentinian), Lörtsyu ( Fin.), Hushuur (Mong.), Burekaki (Greek.).

If you come across such pies, fried in a frying pan, made from yeast-free dough, with filling of their meat, cheese and greens, potatoes and mushrooms, seafood, try. Well, for those who are not going to visit Argentina, Mongolia, Greece or Finland in the near future, original recipes for chebureks are offered below as an alternative to the culinary journey.

Chebureks on beer - the basic technological principles

Chebureks, in fact - fried pies in butter, with any filling, from products that are available at the time of their preparation. They can be cooked in Russian, in Finnish, in Tatar - in any of the ways characteristic of one or another national or regional cuisine. This is a simple dish with a huge number of cooking options that are already known to the population of the planet, and cooking methods that are about to be discovered by famous chefs or inventive housewives.

Where the recipe for making dough on beer comes from is difficult to establish, even impossible. But, presumably, there are two versions.

Beer contains brewer's yeast, malt (germinated barley, rye, corn, rice), hops. The fermentation of yeast forms alcohol. But, as is known, at temperatures above 40 ° C, most species die, and alcohol at high temperatures volatilizes. This reaction helps to create a layered texture of dough, almost without increasing its rise, unlike Russian pies with yeast. Brewer's yeast at a concentration of alcohol 10% stop the development and reproduction. Most likely, malt, which gives a peculiar taste to the dough, low alcohol-forming abilities of beer served as an idea for the preparation of yeast-free dough on beer. This is the first version of the origin of the recipe for pasta dough for beer. As a product containing a small amount of yeast with very low activity, beer can hardly be considered a component that affects the rise of the dough. Such a role is only possible by baking yeast and special ferments.

Beer dough is prepared even for puff cakes: there are such cases. But, as you know, the layering of the dough is achieved mainly due to the presence of fat in it and oxygenation in the process of rolling layers. So, beer has nothing to do with it.

What then? Without the use of malt, which is part of the beer, it is impossible to bake delicious rye bread. Germinated grains of barley give the dough a pleasant sweetish and peculiar shade of taste. Maybe the addition of beer to the dough is due to this nuance? Someone tried to do so, shared his impression, and the recipe for the test on beer “went to the people”? Then something like this happened: the popular drink in each kitchen can be found more often than malt, and the “modernized” recipe for pasties on beer made for beer strengthened its position. Moreover, it is common for our housewives to conduct an audit in the refrigerator to let everything that came hand in hand. This development option looks plausible. Moreover, the second version of the technologically leads to the same result: the beer in the test affects the taste, not really affecting the technological and biochemical features of its preparation.

Why do we need to find out these, at first glance, unnecessary details? Answer: if you want to give just such a “beer” taste to the dough, add a spoonful of ready-made malt. By the way, in the national cuisines of northern peoples, recipes for products made from rye dough are known, including fried pies that look like pasties, and rye dough with malt is a unique taste and aroma. So, all the wisdom about making dough on beer, except for the main principle, which is known even to novice housewives: yeast-free dough for pasties with or without the addition of beer, should have a very dense texture, so that it is convenient to roll like noodle dough . You can talk about fillings for pasties for a very long time, if you look into every corner of the world, its history. Therefore, the advice is only one, very simple: choose any ingredients, according to taste or mood. The ratio of filling and dough should be about the same, and the moisture of cooked minced meat will affect the quality of the finished semi-finished product: too juicy minced meat for chebureks will flow out of the dough shell, and the products will fall apart in their hands raw, burn when frying because of juice flowing from .

1. Chebureks on beer with lamb


Flour 450g

Salt 5 g

Beer 175 ml


Lamb (low-fat) 360 g (net)

Ground pepper 7 g

Onions 75g (net)

Water 80 ml

Salt 6 g

Oil for deep fat 120 ml

Cooking Technology:

Knead the dough like noodles. Divide into pieces, weighing 60 g, roll out thin cakes.

Prepare the stuffing and place it in the center of each dough blank of 50 g. Fold in small cakes in half, pressing the edges of the dough. Fry on both sides in boiling oil.

2. Chebureks on beer with spinach, cheese and minced meat



Beer, light 100 ml

Kefir (3.2%) 125 ml

Flour 550 g

Salt “Extra” 10 g

Oil for frying 0,4 l


Minced meat (pig and ground beef) 220 g

Onions 100g

Spinach (or Beijing cabbage) 120 g

Feta cheese 150 g

Ground pepper

Cooking Procedure:

For mincemeat, chop the vegetables finely, grate the cheese, combine the ingredients with the minced meat and season with spices.

Prepare the dough: combine kefir and beer in a bowl, salt. Add sifted flour and knead very cool dough. Then cover it with a towel and leave for an hour to mature.

Divide the dough into pieces of 60-70 g, roll out thin round cakes. Spread the mince in them, half the circumference, level, stepping back from the edge of the cakes 0.5-0.7 cm, to make it convenient to pinch the dough. Roll the workpiece in half, join the edges. Fry in boiling oil.

3. Chebureks on beer made from chopped beef with garlic


Dough (prescription number 1)


Water (or broth) 80 ml

Salt 5 g

Garlic 20g

Sour cream or yoghurt, natural 50 ml

Parsley, chopped 40 g

Onion 80g

Pepper 10 g

Beef 360 g (net)

Deep-fried 0.5 L

Cooking Method:

Clean the meat from the film, wash, finely chop with a knife. Add also chopped vegetables and herbs, chopped garlic, broth, spices and sour cream.

Roll out the finished dough on the working surface into a layer 2.5-3 mm thick, cut it into squares with a side of 10 cm. In the center of each square, lay out 30 g of minced meat, fold the blanks into an envelope, then place the same amount of minced meat on top. Fold the envelopes in half and pinch the edges of the dough. Fry in boiling deep-fried.

4. Chebureks on beer - Finnish fish with fish


Salmon (or trout), slightly salted 300 g

120 g boiled rice

Boiled eggs 2 pcs.

Dill, chopped 50 g

Cumin 15g

White pepper, ground 10 g

For the test:

Flour 700 g

Margarine or spread 150 g

Baking Powder 20 g

Sour cream 100 g

Beer 170 ml

Salt 8 g

Egg, raw (for lubrication)

Vegetable fat (for baking tray) 180 g

Cooking Technology:

Combine the ingredients prepared for the mince. Knead the dough: mix sour cream with beer; add salt to flour, knife cooked fat in it. Collect a slide on the table, make a recess in the center and pour out the liquid. Knead, and then place it under a napkin, for maturation, clean in the cold, about an hour. Then roll the layer, cut it into squares with a side of 9-10 cm, spread the mince over the entire surface of the blanks, stepping slightly away from the edge. Crush the minced meat with your hand, wet the edges of the cakes with water so that they stick together better. Fold the cakes diagonally, then on one half of the resulting triangle, put another spoonful of minced meat. Roll the triangles in half again. Press it down again with your palm, lightly. Pinch the edges. Grease each triangle with a beaten egg on top. Such pasties can be baked in the oven at 220 ° C for 10-12 minutes. If you want to fry in deep fat, then the surface of pasties should not be oiled with an egg.

5. Chebureks on beer with smoked ham - ideas from Finnish cuisine


Dough - according to recipe number 4 750 g (per 100 pcs.)

Stuffing (60 g per 1 pc.):

Smoked ham 370 g

Parsley, chopped 80 g

Mustard, spicy

Ground white pepper



Cheese, semi-soft 100 g

Leek 150 g

Cooking Technology:

Ingredients for minced finely chop with a knife and combine into a total mass. Making dough and semi-finished products from it is similar to the description in the previous recipe.

6. Chebureks on beer - calzone with mozzarella, olives and tomatoes

Product Composition:

Beer 170 ml

Yeast pressed 20 g

Flour 500 g

Salt - to taste

Water 200 ml

For filling:

Tomatoes 150 g

Leek 70g

Mozzarella 220 g

Chile 10g

Garlic 20g

Basil 50g

Hard cheese 100 g

Thyme 40g

Olives 70g

Cooking Method:

Pizza dough in Italy is prepared on the water and yeast, but in the Russian version it may contain beer, in small quantities. Combine warm beer and water with yeast, add a little flour to activate the yeast. After a few minutes, when bubbles appear, pour out the rest of the flour. Knead the dough, cover it and put in heat, until the volume doubles.

From the ingredients for the filling, prepare the total mass, finely chopped up and mixing all the ingredients. Chebureks, calzone, closed small pizza or, in Russian - fried pies with such a filling will have the characteristic taste of Mediterranean cuisine. Why not?

Next, ready-made semi-finished products, as for any pies. The ratio of filling and dough - 40:60. Small calzones are fried in a pan, in heated olive oil, for 3-4 minutes on each side, but you can bake them in the oven and serve hot with one of the traditional Italian sauces.

Chebureks on beer - tips and tricks

Yeast-free dough, immediately after cooking, you need to cover with a napkin so as not to form a crust, and let it stand. During maturation, the gluten contained in flour swells under the influence of the wet components of the dough, and it becomes more plastic. If the dough contains fats, then for maturation it is better to put it in the fridge, also covering the surface. Products from plastic dough look more neat. Unleavened dough must also be kneaded with high quality, like yeast dough. During kneading, vegetable protein (gluten) forms filaments that hold air bubbles between them, which provides pomp to the dough. In the process of baking or frying, the air released from the dough further increases the volume of the products.

In order to ensure order in the kitchen and work table when cutting dough and making semi-finished products from it, use oil to lubricate the surface instead of flour. In addition, when frying deep fat chebureks, flour from the surface of semi-finished products is poured into boiling fat, forms an unpleasant odor, smoke, as it settles to the bottom of the dish and is difficult to remove before the end of frying. Using oil for a working surface, it is possible to avoid undesirable moments.

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