Chebureks - general principles and methods of preparation
Cheburek, this hot pie with crispy, bubbly dough and juicy tasty filling won the hearts, or rather the stomachs, of everyone and everyone. It is enjoyed with pleasure on both a hot summer and a frosty winter day. Initially, pasties were cooked only with meat filling from unleavened dough. Today there are a lot of cooking options for both cheburek filling and dough. They are made from fresh, custard, puff, yeast dough. And in the variety of fillings you can get confused. My favorite and most popular is meat. They are also made with potatoes, mushrooms, fish, pumpkin, vegetables, cheese and fried in large amounts of fat.
Chebureks - food preparation
Before sculpting chebureks, pre-prepare the filling and dough. Be sure to knead the dough thoroughly with your hands and let it rest for at least thirty minutes, and preferably one hour. At this time, it comes to condition, swells, becomes softer, more elastic, then it is easier to work with it. The filling is crushed, if it has been heat-treated, it is cooled, and the pasties are sculpted.
Chebureks - the best recipes
Recipe 1: Chebureks with Meat
A simple recipe. You can cook such pasties quite quickly - in 30-40 minutes. The filling is very juicy, and the dough is thin and crispy. In order for the cheburek to retain its juiciness, the dough must be handled carefully so as not to damage the shell and prevent the meat broth from leaking out. You can take ready-made stuffing or twist lumpy meat. It must be chosen a little with fat, for juiciness. Pork is perfect. You can take mixed minced meat from different types of meat, for example, pork, beef and mutton, or only beef and mutton.
Ingredients: a glass of water, flour - 500g, a spoonful of tea salt and sugar, the oil grows. - 50 ml (2 tablespoons). For the filling - minced meat - 400-500g, 2 medium onions, pepper and salt, water - 100ml.
Cooking method
Pour sugar and salt into water, stir to dissolve. Add flour and butter, knead the dough. Allow it to lie down for about an hour on the table, if the room is not too hot, or in the refrigerator. Cover with a bowl, napkin or wrap in a film.
Twist the meat or take the prepared minced meat, salt, pour 100 ml of ordinary water, add ground pepper and chopped onions. Knead minced meat.
Roll out the dough into a thin layer. Cut rather large flat cakes with a mug or saucer, put the filling, grind the edges and fry in very hot fat or vegetable oil.
Recipe 2: Chebureks with Cheese
This recipe for fried pies for cheese lovers. As a filling, cheeses of two types are used - hard and soft. It is better to take them hard Maasdam, or other rennet cheeses - Dutch, Kostroma, Yaroslavl. From soft cheeses - Mozzarella or replace with pickled cheeses - Adyghe, suluguni or feta cheese. It is not worth adding salt to the filling, as cheeses themselves contain it in sufficient quantities. You can put a couple of tomato slices in the cheburek to the cheese.
Ingredients: Stuffing - 150g Maasdam, 150g Mozzarella. Dough - flour 4 cups, sugar and salt per teaspoon, 1 egg, carbonated mineral water (unsweetened) - 250ml.
Cooking method
First make the dough. Mix the ingredients, knead well, leave it to rest for a bit.
For the filling, grate hard cheese coarsely, grate - grate or cut into thin strips, mix.
Roll the dough thinly and sculpt chebureks. Pinch the edges with your fingers or press down with the teeth from the fork. Depending on the size, you should get about 12-15 pieces. Pour a lot of oil into the pan, heat it up well and fry it. The dough according to this recipe can be used for pasties with a different filling.
Recipe 3: Chebureks with Pumpkin
Why not cook pasties with pumpkin. The dough is prepared ordinary, yeast gratuitous. Pumpkin for the filling you need to take unsweetened varieties. It is grated, but it does not start raw, but is pre-stewed in a pan along with fried onions. Sometimes chopped clove of garlic is added (for an amateur).
Ingredients: filling - pumpkin - 500-700g, salt, 3 onions, vegetable oil, pepper. Dough - a glass of milk or water, flour 2 cups, 20 g of fresh yeast, a little salt and sugar.
Cooking method
First of all, the dough is kneaded. Mix the yeast with sugar, add a little water and leave for a quarter of an hour so that they begin fermentation, revived. Add a glass of warm water or milk, a pinch of salt, flour. Mix the mass until smooth. Cover the dishes with a napkin or towel and let the dough stand warm.
Coarsely grate the pumpkin. Finely chop the onion, fry in a very hot oil, add the pumpkin, sprinkle with pepper and salt, cook for 15 minutes. Cool.
Knead the dough. Blind pasties and fry in a large amount of boiling oil.
Stuffing can be done a little differently. Cut the onion and pumpkin into small cubes, mix, salt, add a couple of tablespoons of fat or minced fat and minced red pepper to salt, so that the filling is quite sharp, salt. Spread the raw stuffing into circles of dough, connect the edges and fry.
Recipe 4: Chebureks with Potatoes
It seems to be a simple, but such a tasty and beloved filling. It is also convenient in that you can use ready-made mashed potatoes, for example, which has been standing in the refrigerator since yesterday. Add to it bacon, fried onion and filling as new. You can take any dough - fresh, yeast. This recipe indicates choux. It will be enough for about 10-13 pasties.
Ingredients: filling - a few pieces of potatoes, a couple of onions, 100-150g of bacon (smoked or regular), salt. Dough - one egg, a glass of water, flour 3 cups, sugar and salt, half a teaspoon, a tablespoon grows. oils and vodka.
Cooking method
Peel and put potatoes on the stove. While it is boiling, do the test. Boil water by adding sugar and salt. Pour in oil, add flour to two-thirds of a glass, mix and remove from heat. Do not stop interfering, you can whisk or spoon. If small lumps remain, it’s not scary, then they will disperse, the main thing is to break large ones. When the mass cools down to a warm state, beat in the egg and pour in the vodka, mix and start adding the flour in portions, kneading with your hands. It should be relatively soft. Set aside the dough for an hour, so that it comes to rest.
The potato was boiled in the meantime, the water must be completely drained, the potatoes should be drained. Drain the cracklings and fry the onions in the same fat. Mix with potatoes, sprinkle with pepper, cool. Blind pasties and fry.
Chebureks - useful tips from experienced chefs
-To cook real chebureks, you need to spare no oil. It is poured so that the pies in it floated. They can be fried in a deep fryer or a cauldron.
- To make the dough bubbly, with a golden brown crust, and the filling fried, pasties are put in a very hot, hot oil. The lid is not covered so that water from condensate does not get into the oil, otherwise it will start to shoot hard.
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