At least once in my life, everyone probably tried pasties. The recipe “as on the market” is considered the most successful among people, because it implies a successful combination of crispy “bell-peeled” dough and juicy meat inside. And the key to successful experiments on the theme of chebureks consists precisely in the test. It should be soft and crispy at the same time, thin, but not torn - that's when the right tasty chebureks are obtained. The “like on the market” recipe initially offered the most primitive unleavened dough for their shell . However, during all kinds of experiments of enthusiastic culinary specialists, a choice arose. You can try all the options and focus on what you like more.
Classic pastry for pasties
This recipe for pasties with meat at home has the most common dough composition: for four cups of flour, a third of a liter of water, a teaspoon of salt and sugar and 80 grams of fat - go for lard, vegetable oil, margarine, in general, anything. The trick is that you need to add it as hot as possible, actually boiling, otherwise you will get flat, settled chebureks. The recipe "as in the market" must give a bubbly result. And one more little secret: to make the dough soft, soda water is poured into it. The sequence of actions will be as follows: the water is heated, sugar and salt dissolve in it and flour is gradually poured. Putting all at once is not worth it: firstly, the flour can be different, and you can pour it, as a result of which the dough will turn out too dense. And secondly, you need to guess the moment you enter the fat. It is poured on half the dough when it is no longer liquid, but not too thick. Hot oil pours in with intensive stirring; when the mass becomes homogeneous, the rest of the flour is added. The dough is kneaded to elasticity, covered with a towel to prevent airing and left to stand for half an hour.
Choux pastry
For its preparation, all components are taken in the previous ratio, plus an egg and a tablespoon of vodka are added. You can do without it, but most cooks are inclined to the fact that with it you get very tasty pasties, like in a bazaar, and without it it’s not quite right. Moreover, it is better to choose vegetable oil as the fat component. First you need to boil water with salt and oil; a glass of flour (incomplete) is poured into boiling water, and everything is quickly whipped; if you get lumps, they must be carefully rubbed. When the future dough has cooled, an egg is driven in and vodka is poured. The new ingredients are ground, the remaining flour is added, and the mass is kneaded. To settle such a dough should be at least an hour, and even better - all night.
Beer dough
If you are interested in how to make the pastry on chebureks delicious and crisp, like on the market, try using this recipe. Take half a bottle of beer - any, dark, light, non-alcoholic, cheapest - no difference. An egg is driven into the drink, salt is laid and flour is gradually poured. On average, the dough will take three to four glasses. After kneading, the first impression is that the base is too stiff. However, excessive density is a temporary thing; after settling for two hours, she leaves. Just remember to cover the bowl with a napkin.
Curd dough
Another recipe for pasties with meat at home, and a very interesting solution. If cottage cheese is added to the dough, chebureks do not dry out even when cooled and remain soft for a very long time. A pack of granular cottage cheese of 200 g is kneaded with a fork so that there are not too many large lumps left. Particularly diligent can wipe it through a sieve or a small colander. Then an egg and a half-teaspoon of quenched soda are introduced. When everything is uniformly kneaded, flour is poured - about one and a half glasses, but more may be required if the cottage cheese is very raw. A guideline for the fact that there is enough flour is non-stickiness of the dough to the hands. Unlike other recipes, the curd dough should not settle, you can sculpt pasties right away.
Kefir dough
It is especially attractive in that the chebureks obtained from it are very lush and soft. It is being prepared quickly, it will not settle for a long time, it does not require yeast (as, incidentally, other cheburek options). About half a kilogram of flour will go to a glass of kefir. Its amount may vary, since it depends on the fat content of kefir. Our advice: take the one that’s easier, otherwise the dough may turn out too steep. An egg is driven into kefir, salt is introduced, and everything is whipped together to splendor. Then flour is gradually added. When you achieve the desired density, knead another ten minutes, so that the mass accumulates air, cover the bowl and leave the dough for about twenty minutes to “reach”.
Tips and Tricks
If you didn’t calculate something, and the dough turned out to be too tight, why the pasties turned out to be stiff, put them in a pile in a pan under the lid - they will soften in a quarter of an hour.
The edges should not be pinched with hands - they will turn out not too beautiful, and thin, why they can stick out. It is better to use a fork or roll the edge of a saucer.
Some do not like pasties too much (the recipe is “like on the market”) because of the small amount of filling in them. People believe that cooks save on meat. However, this is unfair. You are not buying pies! The dough in this dish is very thin, a large amount of minced meat will break through it, and the meat itself will not be fried. So, if you are interested in how to cook chebureks correctly, remember that mincemeat should not be put more than a spoon in them.
Before pinching the edges of the dough with meat, squeeze out excess air. If this is not done, the cheburek will swell a lot and may burst during frying.
Turning and removing pasties from a pan is better with a slotted spoon - so excess oil will drain from them.
Proper filling
It is not true to think that minced meat is quite suitable for chebureks. The recipe for chebureks with meat requires a completely different treatment with meat. Traditionally, meat in general should not be grinded, but minced, but modern recipes still offer to use a meat grinder. The first and main difference from minced meat is that the lard, which is placed in the meat, should be one third of the total weight of the filling. Then onion. It needs to be taken more - about a half meat component. Of course, lazy people can pass it along with meat through a meat grinder, but chebureks in which onions are very finely chopped and crushed with salt will be much tastier. And the last: you must add fluids to the stuffing so that it becomes sticky. You can limit yourself to water, but kefir - a glass per kilogram of filling will be more delicious.
Crimean Chir-Chir
One of the most correct pasties is considered to be chir-chir. The recipe for Crimean chebureks differs from others in the first place in meat: it is supposed to take only lamb, in extreme cases, beef will do - but no pork! Second: in addition to onions, minced parsley is also added to the minced meat. And grind them is not allowed - only cut. The diameter of the dough circles should not exceed 16 cm, and a teaspoon is placed in the fillings. It is necessary to fry chebureks in a cauldron, in a large volume of oil - they should practically swim in it. And most importantly: many pasties should not be sculpted right away, so that the dough does not dry out while waiting for the line for frying. The dough for chir-chir is usually taken classic.
Caspian pasties
In fact, any recipe for chebureks is with meat. However, fish variations are very popular in the Caspian. And it turns out very well. The Caspian experience is very useful in the days of fasting, when meat is banned, but fish is not. Minced meat is usually made from zander, but any other fish, preferably fresh rather than frozen, and with a minimum of bones, will do. Three onions are taken for a pound of minced meat, and instead of kefir, fish broth. In addition to salt and pepper, it is advisable to add some other fish seasonings. The dough is suitable for any recipe. The rest of the cooking process is no different from meat pasties: flat cakes are rolled out, the filling is laid out in the middle, the edges are plucked, and the workpieces are fried in vegetable oil.
Lazy Chebureks
Any recipe for pasties with meat at home implies still making the right dough. However, if there is no time, or you are not very friendly with flour products, you can use the ready-made one - buy butter yeast dough at the supermarket. Since it is somewhat "fake", you have to go to the tricks and win in style due to the stuffing. Firstly, in addition to the onions, three or four cloves of garlic should be added to a pound of minced meat, and not crushed, but grated - it will be juicier. Secondly, in addition to salt and pepper, you will have to add a teaspoon of sugar and a chopped bunch of cilantro. Moreover, replacing it with other herbs - parsley or dill - is not worth it, you will lose it greatly in taste. An incomplete glass of water is added as a standard - gradually so as not to overfill. And the minced meat should be left in the refrigerator for about an hour. The main secret of pasties from the finished dough is that they are fried in an almost dry frying pan. You don’t need to pour a lot of lean oil - the dough is not quite right, so the pan is only slightly smeared.