Chebureks recipe choux pastry. Classic choux pastry in boiling water for chebureks. Set of products for cooking

Boil the water. Sift half the flour and salt into a large bowl, pour in boiling water and vegetable oil, stir quickly and cool for 15 minutes.

Add the remaining flour to the cooled dough piece by piece and knead until it stops sticking to your hands. Roll the dough into a ball and wrap in cling film, set aside for 30 minutes. in the refrigerator.

Chop the meat very finely or turn it through a meat grinder with a large grid. Peel the onion and grind in a food processor in the “Pulse” mode along with water until it becomes a coarse paste. Add the onion to the minced meat, add salt and pepper, and mix well.

Divide the dough into 8 parts. Roll out into 2mm thick circles, working from the center outwards with the rolling pin.

Place 1.5 tbsp on one half of the circle, moving away from the edge. l. minced meat, smooth and cover with the second half of the dough. Gently press the edges, roll with a rolling pin and press down with a fork. Place the finished pasties on a board dusted with flour and leave for 10 minutes.

In a large deep frying pan or deep fryer, heat the deep-frying oil to 180°C. Place 1-2 chebureks into boiling oil. As soon as the pasties float to the surface, turn over and fry on the other side until golden brown. Then flip again and cook for another 1 minute. Place the finished pasties on paper towels to absorb excess oil. Serve immediately.

Custard base for baking has been used since ancient times. The dough for chebureks, custard in boiling water, turns out soft, and it is very easy to prepare. It makes cooking easier because there is no need to roll it out.

Using simple and cheap products, you can make an amazing base for pasties.

The dough for chebureks, custard in boiling water, turns out soft, and it is very easy to prepare.

Ingredients:

• flour – 570 g;
• water – 240 ml;
• salt;
• butter – 45 g.

Preparation:

1. Add salt to the water and add oil. You can use anything, even margarine.
2. Boil, add half a glass of flour to the water, stir.
3. Cool slightly.
4. Add the remaining flour and knead. You will get a cool mass.
5. Place in a bag.
6. Keep in the refrigerator for half an hour.

The crispiest way to prepare dough

For lovers of a crunchy base, this variation is ideal. The crispy dough for chebureks is easy to prepare and pleasant to the touch.

Ingredients:

• olive oil – 1 tbsp. spoon;
• baking flour – 310 g;
• salt – 0.3 teaspoon;
• water – 240 ml.

Preparation:

1. Boil water, pour in oil.
2. Mix with flour, knead the dough, cool.
3. Knead and add flour if necessary.
4. The mass should be smooth and elastic.
5. Place in a bag. Let it rest for a couple of hours.

How to make a custard base for pasties without eggs?

To make the dough perfect, you should include pork fat.

Ingredients:

• boiling water - 240 ml;
• pork fat – 1 tbsp. spoon;
• salt – 1 teaspoon;
• flour – 580 g;
• sugar – 1 teaspoon.

Preparation:

1. Sift flour, salt, add sugar.
2. Add fat and grind. You will get a crumb.
3. Pour boiling water over it.
4. Knead the dough.

On boiling water with vodka

The characteristic crunch of chebureks can be obtained by preparing the right dough. This is the most popular cooking option.

To make the dough more tender, water can be replaced with mineral water. To add crunch to the finished product, add vodka. And sugar is responsible for the beautiful golden-brown crust, which gives an appetizing shade when fried.

Ingredients:

• sugar – 0.3 teaspoon;
• flour – 210 g;
• Sunflower oil – 2 tbsp. spoons;
• water – 110 ml;
• salt;
• vodka – 1 tbsp. spoon.

Preparation:

1. Boil water, add sugar, salt, stir.
2. Pour into flour. All actions are completed quickly. The water should not cool down. The flour needs to brew.
3. Boil oil, add vodka.
4. Then pour in boiling oil. This ingredient helps create beautiful bubbles in the finished cheburek. Knead.
5. Leave for seven minutes, covered with a bag.
6. Knead again and repeat the process twice.

With milk

To prevent the product from burning during frying, do not add more sugar than indicated in the recipe.

Ingredients:

• sugar – 1 teaspoon;
• milk – 240 ml;
• oil – 35 ml;
• flour;
• salt – 0.2 teaspoon;
• egg – 1 pc.

Preparation:

1. Boil milk, sugar, sprinkle with salt, pour in oil. Mix.
2. Place half a glass of flour, stir, cool slightly.
3. Pour in the egg, stir.
4. Gradually add flour.
5. You should get a dense lump: rough in structure, not very beautiful in appearance.
6. Place in a bag and leave for a quarter of an hour.
7. Knead the dough after the time has elapsed.
8. Return to the bag and leave for a quarter of an hour.

The most delicious fillings for chebureks, like in cheburek

When the dough is ready, the question arises of what filling is best to use for your favorite delicacy. To prepare chebureks as in cheburek, use proven filling options.

With meat

Ingredients:

• onions – 2 pcs.;
• minced meat – 450 g;
• pepper;
• water – 110 ml;
• salt.

Preparation:

1. Salt the minced meat and add water. It is necessary to use liquid so that the filling is juicy. Water can be replaced with any broth.
2. Add pepper.
3. Chop the onion into as small pieces as possible.
4. Mix all ingredients thoroughly.
5. Knead the dough according to any option.

With cheese

Ingredients:

• hard cheese – 170 g;
• mozzarella – 170 g.

Preparation.

1. Grind hard cheese of any type.
2. Cut the mozzarella into thin strips.
3. Mix both types of cheese.
4. Choose the dough preparation process to suit your taste.

With pumpkin

Ingredients:

• lard – 140 g;
• potatoes – 5 pcs.;
• onions – 2 pcs.;
• salt.

Preparation:

1. Boil the potatoes, mash them.
2. Make cracklings from lard.
3. Chop the onion, fry in the resulting lard, add to the potatoes, sprinkle with pepper, and add salt.

• If you have any unused dough, freeze it. The custard mixture tolerates temperature changes well. After defrosting, you will only need to add a little flour to the mixture.
• If you use minced lean meat, add grated butter for juiciness.
• Kefir will help add juiciness to the beef. These two products go great together. Minced beef absorbs fermented milk product well.
• To fry chebureks, you shouldn’t skimp on oil; you need to pour a lot of it. Can be deep-fried.
• In order for bubbles to form on the dough and the filling to be fried, it is necessary to place the pieces only in bubbling oil.
• It is not recommended to cover with a lid because condensation will form. Moisture will start to drip and oil will shoot out.
• If the dough has been sitting, has become sticky, has become soggy and cannot be rolled out, then knead it again, adding flour in parts. Then put it back into the bag and let it rest.
• The prepared mass cannot be stored in the refrigerator for more than two days.
• Instead of wheat, you can use rice or buckwheat flour. You will get an interesting, spicy taste. The beautiful color is obtained by using a corn component that is sifted in advance to avoid any solid particles getting into the dough.

Calories: Not specified
Cooking time: Not indicated

I first tried this delicious dish when I was a child. Then my parents and I went hiking in the Crimean Mountains. It must be said that at that time we were not able to walk along the pre-planned route, because the weather interfered with our plans. For several days the sea was stormy and the sky was overcast, our tent camp was practically blown away by hurricane winds, and there was nowhere to hide from the pouring rain.
Then dad decided to go to the village and look for suitable housing, and climb to the top next time. I remember well how that evening we were sheltered by a Tatar family, we warmed ourselves in the house and dried our wet clothes. And then a simple but magnificent dinner awaited us. I had never eaten such dishes before, and considering that we were pretty hungry, the huge dish of delicious fried pies was empty in a matter of minutes.
It was the very next day that my mother wrote down the recipe for a then little-known dish - pasties and, thanking the hospitable hosts, we set off further on our journey. Since then, I have fallen in love with this appetizer and quite often prepare it for my household with different fillings - meat, cheese and herbs. And among the many recipes that I tried, I finally settled on the same one that was given to us many years ago by a hospitable Tatar woman who sheltered us from the bad weather.
The choux pastry for chebureks in boiling water turns out to be so light and tender that the finished chebureks simply melt in your mouth, and making it is not at all difficult. There is only one secret - we do not just knead, but brew the flour with boiling water and then only knead the dough.
From the specified recipe you get 12-14 pcs.

Ingredients:
- premium wheat flour – 500 g,
- chicken table egg – 1 pc.,
- water (boiling water) – 200 ml,
- sunflower oil – 2 tbsp.,
- fine crystalline salt – 0.5 tsp,
- filling for chebureks.

Recipe with photos step by step:

Sift the flour and salt into a bowl through a sieve.




Make a small funnel in the flour with your hand so that you can pour liquid into it.
Boil water in a saucepan and as soon as it starts to boil, pour it into the flour.




Now the important point is to thoroughly mix the choux pastry, it is best to use a wooden spoon for this, then the dough will not stick to it.




Then beat the egg into the mixture and pour in the vegetable oil. Knead the dough thoroughly until smooth.






Next, we transfer our dough to the surface and knead thoroughly with our hands to the consistency we need.




After this, cover it with a napkin and leave to rest for half an hour. During this time, the flour will give up its gluten, and the dough will be elastic and soft.
Now you can make minced meat and make pasties.




Cooking

Chebureks are hearty and delicious homemade meat pies that are prepared in a special way. There are a huge number of recipes for creating this delicious pastry, but each housewife has her own proven recipe.

Choux pastry recipe for pasties

• Vegetable oil - 3 tbsp. spoons into the dough; another full glass for frying pasties;
• Salt - a pinch;
• Sugar - 1 tsp;
• Hot water (boiling water) - 1.5 cups (faceted);
• Flour - 3 cups (we use the same faceted glass);
• Vodka - 3 tbsp. spoons.

Filling for chebureks

• Minced meat (it is better to use mixed) -250 g;
• Onions - 1 large size;
• Cold water - 50 ml;
• Salt, pepper - to taste;
• Green cilantro or dill - to taste.

How to prepare choux pastry for pasties

When I grew up and tried chebureks from city chebureks, I wanted to create the same ones - with a crispy bubbly crust and juicy filling. The dough is choux with vodka, but you shouldn’t be afraid of this, since the preparation is elementary. The combination of vegetable oil and vodka makes the dough flaky, and the brewing of flour makes it elastic and strong.
Chebureks can easily replace a hearty dinner in the same way as or.

Sift three faceted glasses of flour.

If you love recipe videos, welcome to my YouTube channel, enjoy watching!

Add salt (a large pinch), sugar (1 teaspoon).

Make a hole in the flour (funnel), pour in vegetable oil (3 tablespoons).

Add vodka (3 tablespoons).

And now the main component of the choux pastry is boiling water (100 C).

Stir quickly. First knead with a spoon, then with your hands.

There is usually no need to add flour: the dough turns out elastic, soft, and pleasant.

At the beginning of kneading, the choux pastry dough looks like this:

As you knead, it becomes elastic, homogeneous, and pliable.

After kneading, the dough needs to rest for 20 minutes at room temperature.

Cover the dough with cling film or place it in a plastic bag to prevent a dry crust on top.

While the dough is resting, let's make the filling for the pasties.

How to prepare the filling for chebureks

The filling for chebureks is always made from meat, often lamb. Our family loved chebureks made from mixed minced meat (50% beef and 50% pork). We pass the meat through a meat grinder.

An important component of chebureks is onions. There must be a lot of it. In the original recipes - the same amount as meat.

That is, if you have prepared 250 g of minced meat for pasties, you need to mince or finely chop the same amount of onion (3 large onions). In our family, children don't really like onions, so I reduce the amount to 1 onion. I use 1/3 of the onion in the filling for chebureks. That is, 250 g of minced meat requires 1 large onion.

The onion for filling the chebureks needs to be finely chopped or minced through a meat grinder (a matter of taste). We prefer finely chopped onions, but sometimes I “disguise” the onions from children by mincing them through a meat grinder.

Try both options, I think you will like them both.
Add salt and pepper to the minced meat to taste. Mix the minced meat well.

You can add your favorite spices for minced meat.

To make the minced meat juicier, you can add cold water. Start with a tablespoon of cold water, stirring gradually. In store-bought minced meat, water may already have been added, so it may initially be juicy.

Divide the pastry dough into two parts. Roll each into a sausage.

Using a knife, divide the sausage into equal parts.

The size of the pasties is a matter of preference for each housewife; I usually make small ones (the size of half a tea saucer).

Sprinkle the surface on which we will roll out the pasties with flour. Now roll out each piece of dough using a rolling pin very thinly (like dumplings or dumplings).

Place the filling on the rolled out dough, bend the cheburek in half so that the filling is exactly in the middle.

Connect the edges tightly so that the juice does not leak out during frying.

The edges of each cheburek can be pressed down with a fork: you get a reliable connection and a beautiful relief pattern.

Chebureks are fried in a large amount of vegetable oil.

Pour vegetable oil into a saucepan or frying pan about 1 cm deep from the bottom. Warming up.

Tear off a small piece of dough (about the size of a pea) and place it in the oil to check its heating. If the oil is hot enough, the dough will sizzle and float. In the same way, we check the readiness of the oil when frying any pies. If the frying oil is not heated well, we won’t get a crispy crust! In addition, the cheburek will be filled with fat, which is also bad for us.

Carefully turn the chebureki so as not to pierce the thin dough!

During frying, you need to make sure that the pasties are completely immersed in oil (you may need to add oil between batches).
Place the finished homemade chebureks on paper napkins to absorb excess fat.

Delicious crispy pasties are ready! It’s not at all difficult to make juicy, satisfying baked goods at home.
Please share a comment on the recipe. I will be glad to receive all responses and photos of finished chebureks according to this recipe. Thank you!

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Recipes for delicious pies

8-10

1 hour 20 minutes

190 kcal

5/5 (2)

Well, who doesn't love hot aromatic pasties? The dough just melts in your mouth, and the juice flows out of the cheburek with every bite. A magical dish, although not the healthiest. But sometimes you can please yourself, right? But in order for the pasties to turn out perfect, you need not only to make a tasty filling, but also the right dough.

Choux pastry for chebureks exactly like this, because it always turns out crispy and with bubbles, it holds the filling well and fries quickly. I got this recipe from my grandmother, who knew all the secrets of cooking. The first time I got very tasty pasties, but not “grandmother’s”, but after several attempts I managed to repeat that same taste.

This should be easier for you, because your task is simply to prepare everything correctly and get the most delicious pasties for yourself and your family. Therefore, I suggest you look at this simple wonderful recipe.

How to choose the right ingredients

• Flour for pasties should be of the highest grade and, even if it seems clean to you, sift it again before cooking.
• It is best to take flour by weight so that you can evaluate its color and smell. They should be white and without lumps. If this is not the case, it means it was stored incorrectly.
• Water for chebureks must be purified. If you don’t have a filter or cooler, then just buy drinking water from a store or vending machine.

Choux pastry for chebureks

Kitchen appliances and utensils: spoon, saucepan, rolling pin.

Ingredients

Cooking process

1. Boil 180 ml of water, add salt and add flour.
   
2. Stir quickly, turn off and leave to cool.
   
3. Then add another half a glass of water and, adding flour, knead the dough.
   
4. It should be soft and elastic, so you may need even less flour. Look at the consistency.
   
5. Dust the table with flour, roll out the dough and divide it into large circles of the same size.
   
6. Place the minced meat on one half of the circle and spread it, cover with the other half and seal the edges very carefully.
   
   
7. Cook in hot oil for 2 minutes on each side.
   
   

• Roll out the dough only from the center to the edge, turning it all the time, then it will turn out uniform and thin.
• Very good tape the edges cheburek, since the juice, getting into the oil, begins to burn and splash heavily.
• Don't add too much flour when rolling out pasties. Excess flour will burn in the oil.

Other options

If you rate our recipe, then you will agree that it turns out simply excellent. But there are other equally successful recipes. For example, you can cook it so that it turns out crispy and soft at the same time. It also turns out very tender and fries well, so you can cook that too. But besides the test, a very important component is. And here you don’t have to stop at the classic one, but also try other completely different fillings. For example, cook or use a lot of greens, potatoes or even cottage cheese. Chebureks, like other traditional dishes, have acquired many cooking options and recipes over their long history, so you have a lot to try and learn.

Video recipe for making choux pastry for pasties

In this video you can find answers to all the questions: what kind of dough should it be, how to roll it out and knead it, and most importantly, you will see how the pasties turn out. There are a lot of useful tips in the video, so you should watch it.

How did you make this dough? Did you get delicious pasties? Send a photo of your masterpiece in the comments so we can all rejoice at your success!