Chebureks with minced chicken are very tasty, juicy and crunchy. Preparing a mouth-watering dish is not difficult, and if desired, is possible for any housewife. And it's worth it. Thanks to the proven recipes collected in our article, pasties with chicken minced meat will delight all households or guests who have come. Let's get acquainted.
Cheburek recipe with minced chicken
For the preparation of pasties, you can take minced pork, lamb, beef or poultry, however, to make the dish really tasty, you should prepare chicken for the recipe. It is necessary to make a batch, having rolled out as thin as possible a freshly made dough in the form of cakes, then fill them with mouth-watering filling. Chebureks with minced meat are especially good at biting with hot tea.
Prepare the following components:
- flour - 1.5 tbsp .;
- water - 0.5 tbsp .;
- minced meat - 300 g;
- onion - 1 pc.;
- Chile - 2 pcs.;
- spices to taste.
Practical part
Cooking should begin by mixing the dough. To do this, combine flour, salt and warm water in the following sequence: salt and flour, then water in small portions. In order for the pasties to be elastic, a little sunflower oil can be added to the kneading dough. When the dough becomes pliable and soft, you need to wrap it with a napkin and leave it aside for 15 minutes.
At this time, you need to do the preparation of the filling. You can use raw meat, but some housewives steam the minced meat in a hot pan. This should be done for 10 minutes. It all depends on the preferences of the cook. In any case, the filling must be salt, pepper and chopped chilli, herbs, garlic and onions.
The next step is rolling the tortillas. The dough must be divided into 5-6 equal parts. Then each of the obtained cakes should be rolled out on a board with a rolling pin. On one side, spread the minced meat and cover it with the free edge of the dough. The edges of the joints should be pressed using a fork.
According to this recipe, pasties with minced chicken (a photo of a delicious dish is in the article) can be fried in any oil. In order for the pasties to be completely ready, they must be fried in a pan, maintaining a moderate temperature, until a golden crust is formed on both sides. Then each cheburek to remove excess drops of fat must be laid out on a paper towel. A dish is served, usually with sauce, herbs and a drink.
Homemade pasties with minced chicken
Most people refuse chebureks prepared with a filling of lamb, pork or beef, since the resulting dish turns out to be difficult to digest and very fat. In order not to be afraid of various consequences, but boldly enjoy a tasty and juicy dough product, experienced chefs use chicken stuffing as a filling.
The following components will come in handy:
- flour - 1.5 tbsp .;
- water - 1 tbsp .;
- minced meat - 220 g;
- onion - 1 pc.;
- cheese - 120 g;
- cooking oil.
Step by step recommendations
Start cooking pasties with minced chicken should be with the preparation of the filling. To do this, add minced onions to the minced meat, as well as a little salt and black pepper. After this, the minced meat should be mixed thoroughly, add a little cold water to it and stir again. Sift flour on the table with a slide. Then make a recess inside, pour in sunflower oil and grate flour and butter well. After mixing water should be gradually added.
Knead the dough thoroughly, initially sprinkling the table with flour, and then lightly smearing the hands with sunflower oil. It should not stick to either the hands or the table. When such a result is achieved, the dough must be put in cellophane and left aside for half an hour.
After the allotted time, it needs to be kneaded and divided into small pieces. Then roll each piece into a thin cake (the dough should roll out well and not break). On one side of the cake, place 1 tablespoon of the prepared filling. To make chebureks even more tasty and mouth-watering, chopped in the form of cubes or grated cheese is laid out on the minced meat. Further, the filling is covered with the second half of the tortilla and the edges are gently pinched.
It is necessary to fry chebureks in a large amount of pre-warmed sunflower oil until a golden crust appears on both sides. Serve hot.