How to cook pasties with meat in a pan: a step by step recipe with a photo

Cheburek is a dish that is considered traditional among many eastern peoples. Its name is borrowed from the Crimean Tatars and means “raw pie” in translation. The dish is a small product made of dough with filling. Most often, pasties are cooked with meat. This option is considered the most popular. Therefore, to begin with, any housewife must learn to fry pasties with meat in a pan. The recipe and method for preparing such "pies" should be considered in more detail. In addition, it should be noted that the dough and the filling for them can be done in different ways.

Classic pasties

Different countries often use the same recipe. Chebureks with meat in a pan are prepared from a standard set of ingredients. In this case, you will need:

For the test:

• 480 grams of flour;
• 1.5 cups of water;
• a pinch of salt and as much sugar;
• one third of a glass of any vegetable oil.

For filling:

• 0.5 kilograms of minced meat (beef with pork);
• half a glass of water;
• some salt;
• bulb;
• fresh herbs (cilantro and parsley);
• ground pepper.

The process of preparing such pasties takes place in several stages:

1. First you need to do the test. To do this, flour should be sifted into a deep dish, and then add the remaining components to it and mix it all well. And you need to remember that the water must certainly be warm. Cover the finished dough with a napkin (or towel) and let it lie down for about half an hour.
2. For the filling, you first need to finely chop the onion and herbs, and then add all this together with salt and pepper to the minced meat. The mass should be a little fluid. Therefore, it is necessary to add water, broth or milk to it.
3. Roll out the dough into a thin layer, and then, using any means at hand (saucer or bowl), cut round billets from it.
4. Each of them is conditionally divided in half and distribute the filling on only one of these parts.
5. Cover the mass with the other side, pinch the edges and additionally press them with the teeth of a regular table fork. The workpiece as a result takes the form of a semicircle.
6. Heat the oil in a pan, and then fry the semi-finished products in it until golden brown.

It turns out fragrant, juicy and delicious chebureks. They are loved and enjoyed with pleasure not only by adults, but also by children.

Chebureks in Tatar

Tatars have their own concept of how chebureks with meat should be. The recipe in the pan, adapted to modern conditions, looks a little different. This primarily concerns the test. To prepare it, you need to use the following products:

0.5 kg of flour, one egg, 300 milliliters of water and a little salt.

This dough is made in three steps:

1. First, separately in a bowl, beat the egg with salt and water.
2. Gradually introducing the flour, knead the elastic, but rather tight dough.
3. Wrap it on all sides with cling film and hold in the refrigerator for about half an hour.

For the filling, the usual ingredients are used:

• 300 grams of beef shoulder and the same amount of pork neck;
• 5 grams of black pepper (ground);
• salt;
• 2 onions;
• 2-3 tablespoons of finished beef broth.

Filling Technology:

1. Both types of meat should be washed well, cut into pieces.
2. Peel the onion and chop randomly.
3. Grind both components in a blender.
4. Add spices, salt and mix.
5. The mass should not be very thick, so it should be slightly diluted with broth.

After that, you need to mold the blanks in the shape of a crescent according to the method described above, and fry them in a large amount of oil. Still hot pasties in Tatar must first be laid out on a napkin so that it absorbs excess fat. Only after that they can be eaten.

Vodka dough

Sometimes choux pastry is prepared for pasties with the addition of vodka. This ingredient acts as a baking powder. In addition, it makes the dough more crispy, which is necessary in this case. To make good pasties with meat in a pan, the recipe should include the following composition of products:

For the test:

640 grams of flour, 1 raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

1. Boil water for the dough, and then add salt and oil to it.
2. Pour 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
3. Add the egg and pour vodka.
4. Gradually introduce flour. Ready dough should stand for at least an hour.
5. For the filling, lamb must be minced through a meat grinder.
6. Cut the onion and knead it with a crush with salt and spices.
7. Gather the ingredients together, add water and mix. As a liquid additive, you can also use kefir. Stuffing does not spread with it and acquires a pleasant taste.
8. Divide the dough into balls, each of which is rolled into a cake no thicker than 1 millimeter.
9. Put the filling on one side, and then cover it with the second edge and squeeze a little, squeezing out excess air. Otherwise, chebureks will bubble heavily.

10. Fry in a pan in hot oil.

Golden crispy products will be tasty even after cooling.

Choubure dumplings with milk

The dough can also be cooked in milk. Then vegetable oil is not needed. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of traditional filling, the usual step-by-step recipe for pasties with meat in a pan is suitable. Of the products for the test you will need:

1 cup of skim milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The process technology is simple:

1. Heat the milk and add salt to it.
2. Pour the sifted flour onto the table with a slide. In the center, make a deepening.
3. Pour milk and vodka there.
4. Knead the dough and let it stand for about half an hour.

After that, you can do the filling. For it you will need: meat, salt, onions, lard, greens and water.

For the filling to be juicy, it must be properly prepared:

1. First, the meat must be finely chopped with a knife. If desired, you can grind it in a blender.
2. Finely chop the onion and mix with salt. This slurry should stand for a while and let the juice go.
3. Combine the onion with the meat.
4. Add spices, lard and chopped herbs.

Chebureks are formed in three stages:

1. First, the dough must be divided into portions.
2. Each of them is rolled out in the form of a round cake with a thickness of not more than 2 millimeters.
3. Put the stuffing on one half.
4. Cover it with a free piece of dough, press and pinch the ends.
5. In order for the product to have the correct shape, the excess can be cut off by applying a regular saucer to the edge.

Now the finished semi-finished product needs only to be fried in boiling oil.

Kefir dough pasties

Using the dough prepared on kefir, you can make wonderful pasties with meat in a pan. Finished products are very delicate and fragrant. For work you will need:

half a liter of kefir 10 grams of salt, ½ kilogram of flour and the same amount of minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of ordinary water.

To prepare such pasties is very simple:

1. First you need to make a dough. To do this, pour kefir in a bowl, add salt and gradually introduce flour with constant stirring. Once the mass is thickened, it needs to be laid out on a cutting table and rolled out until it becomes sufficiently elastic. After this, the dough needs to be wrapped in a film and temporarily set aside.
2. For the filling, you first need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
3. Molding products is made in the usual way. First, a piece of dough is rolled into a cake, and then the filling is laid out on it. Now it remains only to fold the workpiece in half and tightly pinch its edges so that there are no holes.
4. Chebureks should be fried in oil for 5 minutes on each side.

After this, the finished products should lie a little on a paper towel so that it absorbs excess fat. Now you can treat your relatives and friends with fragrant and juicy chebureks.

The secret of juicy toppings

Many housewives are interested in how to cook pasties with meat in a pan so that the filling inside remains soft and juicy. This is not difficult to do. First you need to remember that in an ideal cheburek should combine:

• golden crisp;
• tender filling;
• the presence of fragrant broth inside.

If everything is already clear with the test, then you should talk about the filling in more detail. There are several important points that must be taken into account:

1. Traditionally, lamb is used for such a dish. But you can also take beef, pork, veal and even poultry. For a better result, experts advise using mixed minced meat. In addition, it must be borne in mind that meat should be sufficiently fat. If this is not the case, then you can add a little ordinary fat.
2. For the filling, it is customary to chop meat with a sharp knife. This must be done very carefully. In extreme cases, it is allowed to pass through a meat grinder. True, the nozzle must be taken with large holes. Stuffing should not be like a liquid formless mess.
3. The composition of the filling must include onion. Its optimal ratio with meat is 2: 1. With onions, the mixture will be much juicier.
4. For a larger flavor, it is advisable to use a set of your favorite spices.
5. For greater juiciness, it is also advised to add broth to the filling.

Given these tips, you can cook amazing pasties. Relatives of such a dish will be delighted.

Chebureks "in Greek"

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it in the best traditions of the national cuisine of the Mediterranean countries. To verify this, you must try to cook homemade pasties with meat in a pan "in Greek". You will need a certain set of products:

For the test:

1 egg, a glass of cool water, a tablespoon of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, suluguni or feta cheese), greens (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, zira, thyme, coriander).

Such chebureks need to be prepared step by step:

1. First you need to make the filo dough. It is him who is traditionally used by the Greeks for such a dish. In the sifted flour, alternately add the remaining ingredients and mix until the dough is smooth enough. After this, the mass must be wrapped in a film and left for half an hour to swell gluten.
2. For the stuffing, combine the minced meat with finely chopped onions and other components. The mass must be thoroughly kneaded. Then mash the cheese with your hands (or grind it on a grater), and grind the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
3. Before molding, each piece of dough must be well kneaded. First, the ball must be turned into a cake with the fingers, and then, turning the edges inward, press them firmly into the middle. After such a batch, the workpieces should lie down a little more under the film.
4. Roll out each cake to a thickness of 2-3 millimeters. Put the filling on one side and cover the second, pinch the edges and slightly flatten with a rolling pin.
5. Fry in oil until golden brown.

Typically, these pasties eat hot, washed down with juice, yogurt or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, roast pasties without adding oil. Such a dish is called “yantyk”. It turns out not only less fat, but also more useful. How to make pasties with meat in a pan without oil? To work, you need a minimum set of basic products:

For the test:

320 grams of flour a pinch of salt and 150-200 milliliters of water.

For filling:

per pound of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparation of such pasties differs little from the standard version:

1. Sift the flour, mix it with salt, and then, adding water in portions, make a thick dough. After that, it should be covered with a towel and set aside.
2. At this time, meat with onions should be chopped. For this, you can use any kitchen equipment. Then add the remaining components to the mixture. For juiciness, you can add a little ordinary water.
3. Divide the dough into pieces and roll them into cakes. Put the filling on one half, retreating 1 centimeter from the edge. Cover the mixture with the other side. First, the edges of the workpiece must be moistened with water.
4. Fry in a dry frying pan under the lid without adding oil.

Before serving, each cheburek should be smeared with butter. Typically, such products are usually eaten with fresh vegetables (cucumbers or tomatoes).