Chebureks with meat is one of the favorite dishes of the inhabitants of our country. After all, it is not only distinguished by a delicious filling and air dough, but it can also replace a full meal. However, many housewives are concerned about the question of how to cook dough for pasties. On hot water, on kefir and even with vodka - there are a lot of recipes. And you will learn about each of them in this article.
What are pasties?
This traditional dish of the eastern peoples was very fond of the inhabitants of Russia for their simple and quick cooking. And the word "cheburek" is translated into the Crimean Tatar language as "raw pie", which very well reflects the very essence of this magnificent snack.
The classic cheburek recipe does not use minced meat, as is now customary. Instead, finely chopped beef or lamb meat is used as the filling. However, in modern recipes you can find the addition of minced chicken and pork, along with onions, potatoes, mushrooms and even cabbage. In other words, the ingredients for the filling are limited only by the hostess's imagination.
But what should remain unchanged is a yeast-free dough. It is the absence of yeast that allows you to achieve a thin golden crust and the traditional shape of a crescent. If you use lush yeast dough for making pasties , the dish will look more like whites, which are prepared completely differently.
Chebureks can become both a completely independent dish, and an excellent snack for a festive feast. At the same time, they can be stored in the refrigerator for several days and heated in the microwave if necessary. In other words, this oriental recipe is universal for any occasion.
What should be the dough for pasties?
A distinctive feature of the test for pasties is not only the lack of yeast, but also its consistency. Indeed, in order to give the dish the desired shape, the dough should be moderately steep, but elastic. Young housewives do not always succeed in achieving this effect the first time. Therefore, a greater number of different recipes for making dough for pasties appeared, each of which is quite affordable.
It must be remembered that dough that is too thin cannot be rolled out into the desired shape. And too thick is very poorly tolerated by the stomach. Therefore, the most important thing is to find the optimal balance. And, as you know, this comes not only with knowledge, but also with experience. Therefore, do not be afraid to experiment and try new recipes.
Cooking dough for pasties in hot water
This is perhaps the simplest and most classic recipe that all eastern women use. For it, you need to heat one glass of water to a boil and break the chicken egg into it. Mix the mixture thoroughly and add a teaspoon of salt. So that the future dough does not stick to your hands, you can pour in two or three tablespoons of sunflower oil.
When the mixture on the water becomes homogeneous, you can add flour. For one glass of hot water, 3-4 cups of flour is enough (about 500-700 grams). In this case, the consistency of the dough should be controlled by adding the sifted flour mixture gradually.
When the dough for pasties on hot water becomes thick, it can be transferred to the table and continue to knead. This should be done until it becomes sufficiently elastic and resilient. It is known that any dough becomes much tastier if you leave it for a while under the film at room temperature. Therefore, to start cooking pasties should not be earlier than an hour later.
As you can see, the dough for pasties on water, the recipe of which is very simple, is prepared in a matter of minutes. However, there are other interesting ways.
Dough for pasties in cold water
Some housewives prefer not to bother with heating, but immediately knead the flour mixture in cold water. As practice shows, this method is also pretty good. In this case, the same proportions and sequence should be observed as when cooking dough in hot water. However, be prepared for the fact that there is a risk of not achieving the desired elasticity. When rolling, the dough can give in to worse and not take the desired shape immediately. Therefore, let it lie down in the refrigerator for several hours.
A dough for pasties on water, the recipe of which does not require a lot of time, can be stored for a very long time, because it does not contain yeast. So, in the test, bacteria will not decompose, there will not be an unpleasant odor.
Chebureks dough on water with vodka
Many recipes of Russian cuisine contain such an ingredient as vodka. So the recipe for chebureks changed a little when our hostesses began to cook them. But why do you need vodka in the test? It is proved that this product changes the structure of the dough, gives it the necessary elasticity and when roasted gives a beautiful golden color.
To prepare the dish you need to mix in a small pan a glass of water, a teaspoon of salt, vegetable oil. Heat the mixture slightly on the stove. In warm water add half a cup of sifted flour and mix thoroughly so that no lumps form.
When the mixture cools down, add the chicken egg and 30 ml of vodka, stirring constantly. Knead dough with 500 grams of flour. The dough is best left in the refrigerator for the whole night.
Yes, such a recipe will require additional costs and a little more time. However, dough for pasties in hot water without vodka will not produce beautiful bubbles when frying.
Chebureks on kefir
If kefir is left in your refrigerator, then it can also be used to make fragrant and crispy pasties. In addition, the recipe is the simplest and fastest.
It is enough to stir a chicken egg and a teaspoon of salt in a glass of kefir. The dough should be kneaded with two cups of sifted flour. Due to the thick consistency of the fermented milk product, a very soft and light bun. You can start baking pasties in 20 minutes after kneading.
Among hostesses, the kefir recipe is even more common than the dough for pasties in hot water. Therefore, try and you will appreciate its simplicity and delicate taste with acidity.
Choux pastry for pasties
This recipe is suitable for those who are not afraid of experimenting in the kitchen. After all, even rich custard dough is far from always obtained by beginners in cooking.
So, for cooking, you need to boil a glass of water in a small saucepan. Pour a glass of wheat flour into boiling water, add vegetable oil and a teaspoon of salt. Stir everything quickly until lumps form. Cool the resulting mass completely. To speed up the process, you can put the pan in a container of cold water.
When the mixture has completely cooled, break the egg and knead the steep dough. To do this, you need at least two glasses of sifted flour. The finished custard dough is required to knead 3-4 times every half hour. At the same time, it is better to leave it on the table at room temperature.
The dough for pasties on water (choux) has a very unusual taste. And when roasted, it gives a golden and crispy crust, which is a distinctive feature of real chebureks.
How to cook the filling?
The simplest filling for pasties is minced. At the same time, a delicious juicy dish is obtained using a mixture of chicken and pork minced meat. For juiciness, add 3-4 onions to 500 grams of meat. And for piquancy - a little oriental spices, salt, allspice and fresh herbs (parsley, dill, cilantro).
But if you want to cook original pasties, as the Turkic peoples do, then instead of mince, add slices of finely chopped beef or mutton. However, remember that such pasties should be baked in a pan longer, because meat fiber is not prepared as fast as minced meat. And in order to make the dish very hearty and replace a full meal, you can add potatoes or sauerkraut.
We sculpt chebureks correctly
To give the products a crescent shape, you need a rolling pin, a clean surface and a little flour. The dough for chebureks in hot water should be divided into small koloboks (with a diameter of 5-7 centimeters). Each bun must be rolled up to a very thin round layer - about 2 mm thick. Put a small amount of filling on one part of the dough and cover with the second half on top. Glue the halves with your fingers. And for a beautiful and mouth-watering design, you can cut off the excess dough with a special roller with triangular teeth or connect them with the teeth of a fork. The main thing is that when roasting, the filling does not flow out, and all the juice from onions and meat is preserved inside the cheburek. After all, the taste of your dish will depend on this.
It should also be remembered that the dough for pasties in hot water, the recipe of which was described in detail above, fries much faster than the dough for kefir. At the same time, the most crisp crust is obtained when making pasties on vodka. Therefore, choose the most optimal recipe for yourself, the taste of which will be liked by your relatives and guests most of all.
Roasting Chebureks
To get a crisp, you need a wide frying pan with a bottom of medium thickness. After all, the main task when roasting chebureks is to get a rosy dough and completely baked meat. The pan needs to be heated with a little vegetable oil. If forcemeat is used, then each cheburek should be fried on both sides for 5 minutes until a golden crust is formed. And if you use pieces of meat, then the first side should be fried under a lid. Ready chebureks should be folded up and covered with a towel so that they retain their aroma and juiciness. Some housewives grease them after frying with butter like pancakes. However, in this case, the dish will turn out to be very high-calorie. Therefore, for those who are accustomed to follow the figure, this method will not work.
How to serve pasties?
Traditional oriental pasties on hot water, the recipe of which is very simple, can be served with various sauces and dishes. Since the dough and meat are quite difficult to digest, you can prepare a light salad of fresh vegetables. Chebureks are perfectly combined with tomato juice, which is why the dish is often served in eateries with this drink.
In addition, you can prepare a sauce based on garlic, mayonnaise and herbs. This will soften too dry pasties and correct the situation if the minced meat is not salty enough. Instead of mayonnaise, you can also use cheese sauce, sour cream, kefir, adjika and any other base. It is important that you enjoy the result.
Tasty and rosy dough for pasties on hot water, photos of which are available in this article, can be prepared by any housewife. The main thing is to observe the sequence of actions and the proportions of all ingredients. And rest assured that guests will appreciate your culinary talent!