We prepare delicious and rosy chebureki: puff version. Puff chebureks are crispy pastries. Pasties made from puff pastry with meat, mushrooms, cheese, ham or cottage cheese How to cook pasties from puff pastry

My husband has been spoiled with all kinds of baked goods since childhood, but I still have problems with dough and I rarely spoil him with pies and other goodies. Recently in one of the supermarkets I noticed this ready-made dough for pasties in circles, it costs about 70 rubles.

Why not try it?! As a result, I got the most delicious pasties quickly and easily, in literally half an hour and without fussing with flour.

Delicious pasties made from ready-made dough

how to make chebureki from ready-made dough

Ingredients:

pasty dough,
a piece of pork, preferably fattier (literally 250 grams is enough),
bulb onions,
salt, spices to taste,
greens (I have dill),
water,
sunflower oil.

Cooking process:

Since we already have the dough ready, let’s move on to preparing the filling. Scroll through the meat and onions in a 1:1 ratio.

Initially, I made minced meat that contained much less onion, I was afraid that it would spoil the taste, but after experimenting, I came to the conclusion that, on the contrary, it makes our dish very juicy.

Now add salt, spices, finely chop the herbs and add water. Thanks to water and a lot of onions, our filling turns out to be the most delicious.

The hardest part is over, now let's move on to the test. The package contains 14 mugs. Place them on a table sprinkled with flour and moisten the edges of the dough with water.

Place the filling in the middle of the circle.

And we form the cheburek, pressing the edges with a fork. You should not put too much minced meat, such a cheburek is very difficult to fry, and it can also burst during cooking and all the juice will leak into the hot oil.

Heat the frying pan, add vegetable oil to it and wait until it gets hot. Now we lay out our semi-finished products and fry them for literally three minutes, until a golden crust appears and put them on napkins to get rid of excess fat.

Just look how beautiful they turned out! Bon appetit!

By the way, if you can’t eat fried, you can make these chebureks from ready-made dough in the oven, brushing them with egg.

Ekaterina Apatonova told how to quickly and easily prepare delicious pasties, recipe and photo by the author.

It is generally accepted that chebureks in Russia began to be prepared after the Russian-Turkish wars, having learned how to make them from the Crimean Tatars. And, of course, very soon they came up with the idea of making them with vodka. And why not pamper your family with a delicious, hot cheburek with crispy edges and juicy, aromatic meat. Moreover, preparing chebureki at home is not a very troublesome task and can be easily done even by those housewives who think that they are good with the dough. This is not the case! If you want to make these pasties, you will make them. They can't fail!

For the dough we take: 1 yolk, 1 glass of vodka, half a teaspoon of salt, 3 cups of flour, 1/3 cup of vegetable oil and water (a little less than 3/4 cup.

Place the yolk in a glass, add vodka, salt and add water to 3/4 of the glass volume. Mix everything well.

Sift the flour into a mixing bowl and pour water into it, stirring it either with a fork or directly with your hand. We get flour crumbs. Great! It may not look very attractive, but it is exactly what we need.

Add the vegetable oil directly into this crumb and immediately knead the dough. There is no need to knead for a long time. We just collect it into one lump. 2-3 minutes is the maximum amount of labor we can spend on this almost puff pastry.

Wrap the finished dough in cling film and put it in the refrigerator for 30 minutes.

While the dough is ripening, it's time to start filling. A juicy filling is the second (after a good dough) component of complete cheburek success.

We take: I have a mixture of lamb and beef mince 500 grams, I try to use meat for minced meat that is not lean, always with fat, greens (cilantro and dill), onions -2 medium (well, certainly not small onions), salt, pepper, paprika, ). hops-suneli and ice water (a quarter, and sometimes, if the minced meat is dry, then half a glass)

Finely chop the greens.

We also cut the onion (this is preferable to passing it through a meat grinder. So, for some reason, as experience shows, it turns out juicier). We cut it very finely. We transfer the onions into a separate bowl and... salt, pepper and season with spices... It’s the onions, not the minced meat. Mix everything thoroughly and even grind it (you can even use a mortar). We give the onion the opportunity to release as much juice as possible and even marinate a little in spices. This is our another chance to give chebureks the opportunity to be very juicy and aromatic. Let's use it!

Add all prepared ingredients to the minced meat. Stir and, as always, even knock it out. The minced meat should become smooth, without excess air, and even outwardly it should be visible that some kind of gray-white fibers have appeared in it.

Lastly, add ice water to the minced meat. Mix again. And if we have the time and opportunity to let the filling sit for a little (at least half an hour) to marinate... our filling will be the best!

All preparatory work is completed. As it turns out, quite a lot has been written! And this is very suspicious, because all this is done with lightning speed. For about 10 minutes.

Let's move on to modeling and frying pasties. Divide the rested dough from the refrigerator in half (by the way, you can see here that the dough turns out a little flaky... great), while we make the first batch, put the second half back in the refrigerator. Why should she heat up in vain?)

Roll out the dough thinly and cut out identical circles using a plate or saucer (whichever size you prefer today). We put the excess dough back in the refrigerator... it will go into the next rolling out.

Place a tablespoon of minced meat on one half of the dough and, as it were, spread it over this half of the dough.

Lubricate the edges of the cheburek with water and firmly seal the edges with your hands. We press the filling a little, distributing it evenly and releasing excess air from the cheburek.

Properly prepared cheburek, which uses high-quality meat, is a very tasty dish, attracting with its appetizing and aroma. Experienced housewives know that any recipe for chebureks is fraught with its own secrets, which are worth getting acquainted with before starting the cooking process, so as not to be excruciatingly painful for wasted energy, time and products.

To properly prepare pasties, it is not enough to know just the recipe; you should also study the nuances of their sculpting and frying.

When sculpting:

The dough is divided into balls the size of a tennis ball and then rolled out into a circle.
The minced meat is laid out on one half of the dough and distributed over its surface.
Afterwards, the filling is covered with the other half in such a way as to prevent air from remaining inside the resulting cheburek.
The edges are pressed down, the edge of the saucer is rolled over the dough, which allows you to level the cheburek.
The seams are well pressed with your fingers.

Once the semi-finished products are ready, you can start frying.

To get delicious, crispy pasties, you should adhere to the following recommendations:

Heat oil in a frying pan, the layer of which should not be thinner than 2 cm.
Before placing semi-finished products, the fire is reduced in order to avoid a situation where the dough sets at one moment and the minced meat becomes raw.
Chebureks are fried on both sides over medium heat, after which they are laid out on a paper towel to remove excess oil.

Classic chebureks with meat made from crispy dough

The most famous recipe, characterized by ease of execution.

To prepare pasties according to the classic recipe, you will need:

flour – 400 g;
water (boiling water) – 200 ml;
sunflower oil – 25 ml;
salt – 2 teaspoons;
meat (optional) – 700 g;
onion – 300 g;
spices - to taste.

Delicious, crispy dough for chebureks is obtained when:

Vegetable oil is poured into boiling water.
Pour in a mound of flour with 1 teaspoon of salt.
Liquid is slowly added to the flour while stirring constantly.
After kneading, the dough is allowed to cool for a few minutes.
Then continue kneading the warm dough with the addition of the required amount of flour.
When the dough becomes smooth, elastic and does not stick to your hands, the mass is ready.
The dough is kept for 1-2 hours in a cool place.

While the dough is given time to rest, the minced meat is prepared:

The meat is ground in a meat grinder together with onions or chopped in a food processor, salted and seasoned.
The resulting minced meat is diluted with a glass of water: the liquid consistency is responsible for the juiciness of the dish.

Successful crispy dough on kefir

Kefir dough allows the dish to remain soft even after cooling. For this you need:

flour - how much it will take;
kefir – 200 ml;
egg – 1 pc.;
salt - to taste.

During preparation:

Kefir is poured into the bowl, an egg is beaten in and salt is added.
Whip all the contents with a fork.
With constant stirring, add flour.
When the mass thickens, the dough is laid out on the table and kneaded to medium density.

After 20 minutes, when the filling is prepared and the dough has rested a little, you can start making pasties.

How to cook with mineral water?

A successful dough for a hearty dish with juicy meat is a very important component in the cooking process.

One of the excellent and easy-to-make options for pasties is mineral water dough, which will require:

flour – 400 g;
mineral water – 200 ml;
egg – 1 pc.;
refined oil – 60 ml;
salt – 1 teaspoon.

The dough is prepared as follows:

Chilled, preferably ice-cold, mineral water is poured into a bowl, into which an egg is then beaten, salt and butter are added.
The flour is sifted and poured into the liquid in small portions with constant stirring.
The kneaded dough is wrapped in cling film and placed in the refrigerator for several hours.

After two hours, you can start creating airy and delicious pasties.

Recipe for choux pastry pan

A variety of recipes allows the housewife to choose the most suitable recipe for her. After all, the taste of the finished dish will depend on how and from what ingredients the dough is prepared. Thanks to the choux pastry, it is possible to achieve thinness, “crispness” and airiness with bubbles.

Before you start cooking, you should have the following products on hand:

flour – 450 g;
water – 150 ml;
sunflower oil – 20 ml;
egg – 1 pc.;
salt – 2 teaspoons;
meat (optional) – 400 g;
fat – 50 g;
onion – 150 g;
spices - to taste.

To taste juicy chebureks in the heat of the heat, first prepare the dough:

Water and oil are poured into a thick-bottomed pan, salt is added, after which the container is placed on medium-intensity heat.
After boiling, ⅓ of all the flour is poured into the liquid and mixed, after which it is boiled.
After a film has formed on the bottom of the pan, the latter is removed from the stove.
After a few minutes, the choux pastry is placed in a bowl, into which the egg is beaten and the remaining flour is added.
When the mass acquires a dense and plastic structure, the dough is wrapped in film and set aside.

Now you can start preparing the filling:

The meat is passed through a meat grinder.
The onion is chopped with a blender.
In a separate bowl, mix the prepared meat, chopped onions, salt and spices, after which the contents are diluted with water to a liquid consistency.

Modeling and frying are carried out according to the standard scheme:

The dough is divided into balls, each of which is rolled out.
One half of the circle is spread with minced meat, after which the filling is carefully covered with the second so that all excess air comes out.
Chebureks are fried in a large volume of boiling oil on both sides until cooked.
Serve to the table hot.

Advice! When turning, be especially careful not to puncture the thin dough.

Chebureks with meat made from puff pastry

Another original recipe for chebureks, which can be made using ready-made or homemade puff pastry.

For homemade puff pastry you will need:

flour – 400 g;
water – 200 ml;
butter – 100 g;
egg (yolk) – 1 pc.;
salt – a pinch.

After preparing the ingredients:

The butter is crumbled into a container with flour, then water and yolk are added.
The dough is kneaded until it stops sticking to your hands.
After adjusting the elasticity, the mass is sent to the refrigerator.

At that time:

The minced meat is prepared in the traditional way using a large amount of onion and liquid.
The dough is cut into pieces that are rolled out in the shape of a circle.
After adding minced meat, the mugs turn into raw pasties, which are fried on both sides in a large amount of sunflower oil.

As soon as the oil drips a little onto a paper towel, you can taste the first fruits of your culinary efforts.

Recipe, like in cheburechka

The taste of childhood is familiar to many people: when you smell the aroma, memories come of juicy chebureks, when biting which you should be very careful so as not to put greasy stains on your clothes.

Ingredients for dough and filling:

flour – 400 g;
water – 150 ml;
sunflower oil – 50 ml;
salt – 1 teaspoon;
minced meat – 300 g;
onion – 200 g;
broth – 100 ml;
spices - to taste.

When cooking, the cook should follow the following steps:

Flour is mixed with salt.
A depression is made in the mixture into which water and oil are poured.
The dough is kneaded well until elastic, then wrapped in film and kept for an hour in a cool place.
The filling is prepared from minced meat with chopped onions, spices and salt.
Chebureks are formed from the rolled out dough and fried in a large amount of boiling oil.

chebureki with meat very good crispy dough

After the products are prepared:

The flour is sifted into a separate bowl and mixed with salt, after which vegetable oil is added.
Rub the flour and butter well with your hands to avoid the formation of lumps.
Water is poured into a container filled with flour with constant stirring to knead a tight dough.
The finished dough is wrapped in cling film to prevent airing and rested for about 45 minutes.
Minced meat for pasties is mixed with onion chopped using a blender, then salted and seasoned.
A little broth is added to the onion-meat mixture to bring it to the consistency of sour cream.
The container with minced meat is covered with film and placed in the refrigerator for half an hour.
When the dough has rested, it is divided into portions and rolled out.
Chebureks are formed and fried in boiling oil until cooked.

The most interesting fillings that deserve attention are the following:

meat and cheese in equal parts;
meat, cheese and tomatoes in a ratio of 2:1:1.
meat, mushrooms, onions in equal quantities, while the last ingredient can be replaced with herbs, which will give the dish other flavor notes;
meat, onions and potatoes, turning the dish into a more satisfying dish;
meat, potatoes and cheese represent another interpretation of a very nutritious filling;
meat, onions, carrots and cabbage in a ratio of 1:0.5:0.5:1 will give the pasties additional sourness due to the use of tomato paste.

Thus, there are many recipes, following which you can get excellent homemade pasties.

And the main thing is that there will be no need to worry about the negative consequences that may appear after eating an appetizing-looking dish, so alluring with its smells, in a cheburechka. Chebureks prepared at home are in no way inferior in taste to pies purchased at a diner.

Chebureks are loved for their crispy dough and juicy filling. They can be prepared not only from unleavened dough, but also from puff pastry. Such chebureks turn out airier and more magnificent.

Chebureks made from puff pastry - basic principles of preparation

First, prepare the dough. If you don't have time for this, you can use store-bought ones. But homemade dough, of course, turns out tastier. You will think: it takes so long to tinker with it. In fact, there are recipes for so-called “quick” puff pastry, which will take you no more than half an hour to prepare.

To do this, take cold, almost ice-cold water. Salt it and add an egg from the refrigerator. Shake with a fork and pour into a bowl with sifted flour. Stir until flakes are obtained. Now add vegetable or animal fat. Collect the dough flakes into a ball, put it in a bag and put it in the refrigerator. Do not knead the dough until smooth.

The meat filling is prepared from minced meat and onions in a 1:1 ratio. At the same time, chop the onion as finely as possible. In addition to meat, you can use cheese, curd, mushroom, or any other filling.

Chebureks are made from the dough and filling and fried in a large amount of vegetable oil, or baked in the oven.

Recipe 1. Crimean puff chebureks

Ingredients

66 ml vegetable oil;

400 g flour;

salt – 3 g;

filtered water – 150 ml.

purified water – 20 ml;

400 g minced meat;

black pepper;

two large onions;

sea salt;

chicken egg.

Cooking method

1. Sift the flour into a deep bowl. Beat an egg into a glass. Pour ice water into it, add salt and shake with a fork until smooth. Pour the resulting mixture into the flour and stir with a fork. Flakes should form and there should be no flour left. Pour in the vegetable oil and quickly bring the flakes together. Do not knead the dough for a long time. It's enough for the flakes to just come together. This is what makes the dough flaky. Place the dough in a plastic bag and place it in the refrigerator for half an hour.

2. Peel the onion and chop it as finely as possible. Combine the minced meat with onion and egg. Salt and pepper everything and mix. Pour in a little cold water to make the filling juicy and mix again.

3. Remove the dough from the refrigerator, separate the required amount, roll into a sausage and cut into pieces. Roll each into a thin circle. Spread the filling evenly on one half, stepping back slightly from the edge, and cover the other. Seal the edges carefully. It is convenient to use a fork for this. Trim off excess dough with a special device or the edge of a saucer.

4. Heat a large amount of vegetable oil in a deep frying pan. Place the pasties in it, reducing the heat to medium. Fry on both sides until golden brown.

Recipe 2. Chebureks from puff pastry with mushrooms

Ingredients

ready-made puff pastry;

225 g champignons;

a pinch of sea salt;

125 g onion;

125 g cheese;

35 ml vegetable oil.

Cooking method

1. Wash the champignons, dry them on a napkin and remove the thin outer skin. Cut the mushrooms into small cubes. We peel the onion and chop it in the same way as the champignons.

2. Heat the oil in a frying pan. Place the prepared ingredients in it and fry, stirring occasionally, until cooked. Transfer the onion and mushroom fry into a bowl and cool.

3. Finely chop the cheese and add it to the mushrooms. We salt and mix everything.

4. Defrost the puff pastry, cut it into squares and roll it into thin flat cakes. Place the mushroom filling on one half of the flatbread and cover with the other half of the dough. We trim the edges with a special wheel, forming a semicircular cheburek.

5. Fry the pasties in hot oil until golden brown on both sides. Serve the pasties hot with broth or tea.

Recipe 3. Puff pasties with meat and potatoes in the oven

Ingredients

225 g of ready-made puff pastry;

150 g minced meat;

refined oil;

two potato tubers;

coriander and black pepper;

boiled water;

garlic - clove.

Cooking method

1. Pre-defrost the finished dough. To do this, remove the packaging from it and lay the sheets on a flat surface.

2. Place the defrosted minced meat in a suitable container and season it with pepper, salt and coriander.

3. Peel the potato tubers and wash them. Grind the potatoes on a fine grater. Peel the garlic and finely chop it.

4. Add vegetables to the minced meat and mix. Pour in just a little warm boiled water and mix again.

5. Cut the dough into squares and roll each into a layer no more than two millimeters thick.

6. Distribute the filling evenly over one half of the dough, cover the other and seal the edges tightly.

7. Cover the deco with parchment and grease it with oil. Place the pasties on it and leave to rest for ten minutes. We send the deco with semi-finished products to the oven. Bake at 175 C for about a quarter of an hour. Serve puff pasties with sour cream.

Recipe 4. Puff pasties with ham

Ingredients

sugar – 15 g;

flour - three glasses;

a stick of butter;

drinking water – 85 ml;

a packet of dry yeast;

half a glass of milk;

sea salt.

sea salt;

200 g ham;

fresh tomatoes – 200 g;

a glass of vegetable oil;

25 g ghee;

cheese – 100 g;

100 g raw smoked sausage;

60 ml dry white wine;

black pepper – 3 g;

onion head

Cooking method

1. Dissolve dry yeast and a teaspoon of sugar in warm water. In a separate bowl, mix the sifted flour with salt and the rest of the sugar. Rub the frozen butter directly into the flour.

2. Add the egg to the yeast mixture, pour in the milk and shake with a fork. Pour the resulting mixture into the flour and knead the dough. Let's do this quickly so that the butter doesn't have time to melt. Gather the dough into a ball, wrap it in cling film and leave it in the refrigerator for a couple of hours.

3. Grind the sausage and ham into small pieces. Coarsely grate the cheese and add to the sausages. Mix. Finely chop the peeled onion. Fry it in ghee until golden brown.

4. Scald the tomatoes with boiling water and remove the thin peel. Finely chop the tomato pulp and add to the onion, mix and simmer for several minutes, adding salt and pepper. Remove from heat, cool and mix with cheese and sausage. Add wine and stir.

5. Separate small pieces from the dough and roll them into thin flat cakes. Spread the filling and seal the edges. We cut off the excess dough with a special wheel.

6. Fry the pasties in a large amount of hot oil until golden brown.

Recipe 5. Chebureks made from puff pastry with cheese

Ingredients

200 g puff pastry;

Sunflower oil

50 g hard cheese;

chicken egg.

Cooking method

1. Remove the puff pastry from the packaging, place it on the table and defrost. Cut the sheet of dough into four pieces.

2. Grind the cheese into large shavings.

3. Roll out the puff pastry thinly. Brush the edges with beaten egg white and the remaining surface with yolk.

4. Place cheese shavings on one side. Cover it with the other half of the dough and seal the edges tightly.

5. Place the finished pasties in a frying pan with plenty of hot oil and fry until golden brown. Turn over and fry the other side.

Recipe 6. Puff pasties with cottage cheese

Ingredients

freshly ground pepper;

ready-made puff pastry;

cottage cheese – 250 g;

green onions – 50 g;

a bunch of cilantro and dill.

Cooking method

1. Wash the dill, onion and cilantro, lightly dry and finely chop. Combine it with cottage cheese, pepper, salt and mix.

2. Defrost the dough, roll it into a thin layer, sprinkle the table with flour. Use a plate to cut out the flatbreads.

3. Spread the curd filling evenly onto one half of the flatbread. And seal the edges, covering with the second half of the dough

4. Fry the pasties in hot oil over medium heat. Place the finished pasties on a flat plate, covering it with paper napkins.

Recipe 7. Chebureks made from puff pastry with herbs and feta cheese

Ingredients

egg yolk;

half a kilogram of puff pastry;

a bunch of parsley;

sour cream – 30 ml;

a quarter stick of butter;

250 g feta cheese.

Cooking method

1. Free the dough from the film, place it on the table and leave to defrost.

2. Place the cheese into a deep plate and mash it with a fork so that no large pieces remain. Mix the cheese with the egg, flour, sour cream and butter.

3. Wash the parsley and finely chop it. Add the greens to the cheese and stir.

4. Roll out the dough thinly and cut it into squares. Place the filling on each, distributing it evenly over one half. Cover the filling with the other half of the puff pastry and seal the edges with a fork.

5. Cover the deco with parchment and place the pasties on it. Sprinkle with sesame seeds and place in the oven for a quarter of an hour. Bake at 180 degrees. Serve pasties with soup or main courses.

The ingredients for puff pastry should only be cold.

Add a little water to the minced meat to make the filling juicy.

The more onions you put in the filling, the juicier it will be.

Fry the pasties in a large amount of vegetable oil, after heating it well.

"Crimean" chebureks made from puff pastry are delicious!

I have already posted recipes for savory pastries, chebureks, khachapuri, etc. on my blog several times. But recently I found a recipe that will probably make me stop adding more recipes to this section, because... I just haven’t tried this delicious recipe.

"Crimean chebureks"- the best and most delicious cheburek recipe, as it is made from puff pastry!!! I always thought that the quality of chebureks depends on the quality of the meat... But after visiting Crimea, I found out that this is not so!!! In Crimea, I tried amazingly delicious chebureks, which we bought from one of my grandmothers. The dough was amazingly tasty - it can’t be compared with our chebureks, and it can’t even be compared with those that I cook myself. Therefore, I decided to find out the secret of these “Crimean chebureks” using the Internet... But alas, I haven’t found it out yet. This year I went to Crimea again and decided to find that grandmother, but alas, I didn’t find her. But then I found a girl who also sold pasties in that place. Having bought them, I realized that they were the same chebureks and asked her for their recipe. She wrote me the recipe on a piece of paper, for which I thank her very much!!! Arriving home, I cooked them and realized that the secret here is not in the meat, but in the dough... it is thin, flaky, crispy and at the same time JUICY and melts in your mouth!!

Having tried chebureks according to this Crimean recipe, I realized that you simply cannot find tastier chebureks!!! Thank you very much to this girl from Crimea. Now, I think that such a recipe should not be lost and people who love to cook should know about it. That's why I'm sharing YOU with him!!!

For Crimean chebureks you will need (for about 12 chebureks)

3 cups flour,

1 chicken egg (yolk),

1/3 cup vegetable oil,

3/4 cup of water,

0.5 tsp salt

Minced meat - as I already wrote, the secret here is in the dough, so you can take minced meat or meat for chebureks according to your taste (I take minced meat 70% pork, 30% beef) - 1 kg.

Recipe for "Crimean chebureks"

1. Place flour in a bowl (you can sift it).

2. Separate the yolk from the white. Place the yolk in a glass and add water to 3/4 glass, add salt and mix.

3. We pour this mixture into the flour in a thin stream, gradually stirring the flour in a circular motion until “flour flakes” begin to form.