Chebureks first began to create for their families Turkic, as well as the Mongolian peoples. Gradually, the recipes migrated to other countries and received a special distribution. The oldest ones include the simplest ingredients, namely flour, water, meat and salt..

Later, skilled cooks began to add various liquids to the flour, like beer, coffee, and others. Classic pasties must necessarily differ in a rich filling, certainly meat.

Cooks in eastern countries are very generous with all kinds of seasonings and spicy spices. Below we will explain how to cook tasty choux dough for pasties in several ways and, in fact, pasties themselves.

The easiest recipe
how правильно приготовить заварное тесто для чебуреков
Ingredients amount
Mineral water (instead of ordinary drinking) 300 ml
Sunflower oil 4 tablespoons
Flour 0.6 kg
Salt 5 g
Sugar 5 g
Black and red ground pepper to taste
Bow 0.35 kg
Any meat 0.7 kg
Bouillon half a cup
Time for preparing: 50 minutes Calories per 100 grams: 300 Kcal
Some people think that cooking such a dish is not easy. In reality, there is nothing difficult in the process of cooking chebureks. The most common products are needed. A simple recipe will allow you to get a quality dish and not spend a lot of time and effort..

The stages of making pasties from custard dough in a simple way:

  1. In warm water dissolve sugar and salt, add sifted flour; dough заварить
  2. Knead the dough to a semi-liquid state (this can be checked if you stick a spoon into it – it gradually goes down); add яйцо
  3. In the dough add butter (boiling), mix;
  4. Continue kneading until the elastic state of the dough; dough замесить
  5. Let it stand for about 25-30 minutes;
  6. Prepare the filling: chop the meat in a meat grinder, add broth and let it brew for 10 minutes, chop the onion, pour it into the meat, salt and mince the minced meat; to prepare фарш
  7. Roll out the dough, cut out circles from it; roll out тесто
  8. For each “pancake” lay out the stuffing and pinch;
  9. Chebureks are cooked in boiling oil, roasting them on both sides to form a crust.. pasties готовы

Cooking option with boiling water

The quality of the finished product depends on the cooking methods and those or other ingredients. Such a secret of cooks, like using boiling water, allows you to create an incredibly original dish, with a bubbly and crispy crust.

Despite the fact that the choux dough for pasties turns out to be thin, it is not capable of breaking, but at the same time it is quite tasty and soft. This recipe can be used by people who want to give a special “zest” to the pasties..

Ingredients Required:

pasties с соусом

  • Meat (better than different species – beef, pork, poultry) – 600 g;
  • Onions – 250 g;
  • Mince water – 0.5 cups;
  • Flour – 4 ordinary glasses;
  • Eggs – 1 piece;
  • Salt – 0.5 tsp. (for flour) and to taste – for meat;
  • Water for flour – one and a half glasses;
  • Sunflower oil – 40 g.

Cooking time: 60 minutes. Caloric content: 240 kilocalories per 100 g of ready-made cheburek.

Stages of work:

  1. Salt is poured into the water, the oil is poured, everything is brought to a boil;
  2. In boiling water pour flour in a volume less than a glass, mix it very quickly so that no lumps appear;
  3. It is better to leave the dough to stand at night to cook pasties in the morning;
  4. From the dough form individual cakes and roll them;
  5. In the meat scrolled in a meat grinder add onions and salt;
  6. Put the stuffing on the layers of dough, pinch the edges;
  7. Chebureks fry in sunflower oil.

Thanks to the hot water, the dish is especially original and tasty. It is important to skillfully knead the dough for chebureks brewed on boiling water, eliminating the formation of lumps that can spoil it..

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Recipe for crispy chefureks

The previous recipe talked about how to make pasties on hot water, thus it turns out an original dish. However, you can make a crisp crust without the need to add hot water to the choux pastry..

The effect of the original crust is actually achieved in another way, using a small amount of vodka.

Ingredients for the preparation of crispy crust chebureks:

  • Beef – 260 g;
  • Pork – 260 g;
  • Flour – 800 g;
  • Vodka – 6 ml;
  • Milk – half a cup;
  • Sugar – 5 g;
  • Salt (for dough) – about half a teaspoon;
  • Salt (for meat) – to taste;
  • Sunflower oil – 160 ml;
  • Water – 250 ml;
  • Onions – 1 onion;
  • Parsley and dill – to taste.

Cooking time: 75 minutes. Caloric content: 230 kilocalories per 100 g of the finished product.

Making pasties with a crispy crust:

juicy чебурек

  1. First, sift the flour, then pour it on a large board and make a recess;
  2. Sugar, salt, pour water, vodka and vegetable oil are poured into the resulting groove;
  3. Knead dough knead;
  4. It is left for a long time to idle (for this, the dough must be covered with a cloth), about an hour or more;
  5. It is better if the kneading and pressing of the dough will be done several times;
  6. Meat is scrolled through a meat grinder, add finely chopped onion, greens, pepper, salt, season with milk (all mixed);
  7. From the dough make a tourniquet, cut into pieces;
  8. Each of the pieces rolled into a thin layer;
  9. For each resulting “pancake” lay out the meat stuffing and pinch the edges;
  10. To form a specific form of chebureks, it is best to make characteristic traces along the edges with a fork;
  11. For frying use a deep pan, pasties immersed in boiling oil;
  12. When a beautiful crust forms on both sides of the chebureks, they can be considered ready..

Housekeeping Tips

Knowing the basic methods of cooking pasties from choux pastry, you can put into practice any culinary fantasy.

For example, experienced chefs add any ingredients to the filling, including spices and chopped vegetables, as well as lactic acid products. Various additional seasonings and herbs add to the dish refinement and originality..

Experienced chebureniki advise the following:

  • To soften the chebureks (in case of their hardness) they are stacked on each other and covered with a bowl, after a certain time they will become softer;
  • To get the original form of pasties, their edges are forced with a fork (with infrequent teeth);
  • It is impossible to guess with accuracy how much flour is needed in the process of preparing such a dish, for this reason it is better to have a spare small amount (besides, its expense for sprinkling the board for working with dough should be taken into account).

Chebureks from choux pastry can be prepared by anyone if they follow the advice of specialists and adhere to classic recipes. It is recommended to take flour of the highest grade, but other varieties will not spoil the dish..