Chebureks are called peculiar pies from thinly rolled unleavened dough. Minced meat of lamb or beef is considered a classic version of the filling, although today pasties are cooked with pork and chicken, or even without meat - with vegetable, mushroom or cheese minced meat.
Cooking dough for pasties allows a lot of options. Consider, for starters, the classic way of kneading. So, the traditional pastry recipe for pasties includes the following products:
- About 600 grams of flour. The amount of flour may vary depending on its quality, so it is impossible to indicate the exact weight of this product.
- 300 ml of warm water;
- A teaspoon or a little less sugar. Sugar is placed in the dough not to give it a sweet taste, but to make it brown better during frying;
- Salt - a teaspoon without a slide;
- 80 grams of solid fat (lard, margarine) or 4 tablespoons of vegetable oil.
Pour salt and sugar into the water and stir until completely dissolved. Then we begin to add flour until the dough becomes thick sour cream. Now you need to collect the semi-finished dough into a lump and make in the center a semblance of a funnel where to pour hot fat. That is, you need to heat vegetable oil and the fat that was planned to be used to prepare the dough in a pan.
An infusion of hot fat ensures the formation of bubbles on the surface of the roasting pasties. However, you can pour cold oil into the dough, but then add a teaspoon of vodka to the composition. Then the dough will acquire the necessary “bubbling”, and the pasties will turn out crispy.
After adding the butter, we continue to knead the dough, adding flour, until it becomes so thick and elastic that it does not stick to the hands. Before the formation of pasties, the test must be allowed to stand for at least half an hour. So that it does not wound, it is covered with a bowl or wrapped in cling film.
Now we will tell you how to cook the dough for pasties, by brewing part of the flour. This recipe for pasties is not classic, but many cooks prefer to use it. We put on the pan a pan in which 320 ml (a glass and another third of a glass) of water are poured with two tablespoons of vegetable oil and salt (about half a spoon). Pour a little more than half a glass of flour into the boiling water and stir intensively so that there are no lumps. Then, in a slightly cooled dough, add one beaten egg and a spoonful of vodka, and knead the dough, adding flour. In total, about 4 cups of flour will go away, but this, as already mentioned, depends on the quality of this product. We leave the finished dough for “standing”, at least for an hour, and maybe more.
Some chefs prefer a pastry recipe for pasties, which includes kefir. To prepare this simple test you need to beat three eggs, add a glass of kefir to them, half a teaspoon of soda, salt and gradually add about four glasses of flour.
Here is another original test recipe for chebureks, which includes cottage cheese. To prepare such a test, you need to grind a pack of cottage cheese with a glass of milk so that the mixture acquires a uniform consistency. The easiest way to mix these products with a mixer or blender. Then add a teaspoon of soda, which you must first extinguish (with a solution of citric acid or lemon juice), and about two glasses of flour. Keep the finished dough in the refrigerator for at least an hour.
Regardless of which recipe you have chosen, it is important to carefully pinch the edges when preparing pasties. Since in the presence of even a small hole, a delicious meat juice will flow from a cheburek. As a result, the filling will be dry, and the oil will be sprayed when frying.
Chebureks can be fried both in deep fat and in a small amount of oil, turning them from side to side. Ready chebureks should be laid out on a paper towel to remove excess oil and make them less greasy.