Puff pastry chebureks according to a step by step recipe with photo

Kitchen appliances and utensils: meat grinder, deep frying pan, hob, bowl, sieve, rolling pin, dishcloth.

Ingredients

Step cooking

Cooking Stuffing

1. If you are using fillet, rinse it and cut into small pieces. Clean any other parts of the chicken from the skin, fat and bones by trimming clean meat. You will need about 400 grams of chicken. Peel one large onion. Scroll the meat and onion together in a meat grinder, then salt and pepper the minced meat to taste (about 0.5-1 tsp).
   
2. Mix everything thoroughly and set aside to pickle.
   

Knead the dough

1. Sift two and a half cups of flour (250 g) through a sieve into a bowl.
   
2. In a glass of cold water, add 1 teaspoon of salt and stir until completely dissolved. Gradually adding to the flour, knead the dough. Manually you need to knead it for about 10 minutes, it should not stick to your hands.
   
3. Cover the prepared flour mass with a bowl or towel and leave it for 30 minutes.
   
4. After half an hour, divide it into 4 equal parts, each of which needs to be rolled into a ball and again cover with a bowl for 10 minutes.
   
5. After the specified time, the flour ball must be rolled into a very thin layer, bringing it almost to transparency.
   
6. Lubricate it with a small amount of vegetable oil and roll it into a tube.
   
7. The next ball is also rolled out, but you need to turn it into a tube together with the previous one, as if continuing it. Do the same with the third and fourth ball. In this way, layers of dough are built.
   
8. The resulting roll is divided into 12 parts. Flatten these billets to form cakes, cover them with a towel or kitchen towel and let lie for 10 minutes.
   

Fry chebureks

1. Pour approximately 150 ml of refined sunflower oil into a deep frying pan or a cauldron with a flat bottom and put it on medium heat.
   
2. Thinly roll the “cake” to about a diameter of 20 cm. Put 1 tablespoon of minced meat on one half of the circle, flatten and fold in half, trying to release all the air. Glue the edges together carefully. For greater certainty, you can trim the edges with the teeth of a fork.
   
3. Fry in a large amount of warmed vegetable oil for 1-2 minutes on each side.
   

Chebureks turned juicy, crunchy and incredibly fragrant. Enjoy your meal!

Video recipe

In the video presented, the author shows the entire process of preparing the national Crimean Tatar dish. You will see how to knead the flour mixture on your own, roll out the layers and to what state to fry in oil.

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