Kitchen appliances and utensils:
- sieve;
- large pan or deep bowl;
- hob;
- teapot;
- dimensional rolled up;
- a tablespoon and a teaspoon;
- kitchen thermometer;
- food processor;
- meat grinder;
- sharp knives;
- cutting board;
- rolling pin;
- plastic bag;
- a baking sheet;
- parchment paper;
- cauldron or pan with a thick bottom;
- skimmer;
- paper towel;
- beautiful dish.
Ingredients
| Product | amount |
| Pork or Beef Meat | 600 g |
| Large onions | 5 pieces. |
| Fat tail or any other fat | 150-200 g |
| Salt | 2 tbsp. l |
| Ground black pepper | 1/2 tbsp. l |
| Wheat flour | 1 kg |
| Vegetable oil | 1050 ml |
| Water | 500 ml |
Step cooking
- We start cooking pasties with sifting 1 kg of wheat flour. We sift it immediately into the bowl from the food processor, in which we will knead the dough. If there is no food processor, then you can use a mixer.
- In flour add 1 tbsp. l salt without top and 50 ml of oil. It is better to choose olive, but you can take sunflower, it is important that it is tasty and of high quality, without extraneous odors.
- Pour 500 ml of water heated to 70 degrees into a bowl with flour.
- Knead the dough at medium speed.
- We take out the dough from the food processor and knead it with our hands for a few more minutes. We collect the dough in a lump, leave it on the table at room temperature, covering with a bowl on top. This is required so that the dough does not dry out.
- We take 600 g of good pork, lamb or beef meat. It should be free of bones, fat and films. Cut the meat into small pieces using 2 sharp knives.
- Cut it with transverse movements, then twist it in a meat grinder.
- Peel 5 large onions from the husks and cut them into small pieces. Transfer to a sieve and pour over boiling water. Twist the onions in a meat grinder with meat.
- The resulting meat salt 1 tbsp. liters of salt and season with 1/2 tbsp. l ground black pepper.
- Cut into small cubes 150-200 g fat tail or any other fresh fat and add it to the minced meat.
- Mix everything thoroughly with a tablespoon.
- To improve the juiciness of pasties, you can make broth from the bones, films and veins left over from the meat. Freeze it and cut into small cubes. We will add a small amount of broth to each cheburek to add juiciness.
- We put the rest of the dough on the table, lightly sprinkled with flour. Divide the dough into 2 halves. We will work with one, and put the other aside, covering with a bowl.
- From 1/2 of the dough, we roll out an even sausage with our hands. We cut it into 12 approximately identical parts.
- From each piece we make a blank for a cheburek, and so that the rest does not weather and dry, we cover them with a plastic bag. We give each piece a round shape, kneading fingers. Pour a little flour into the center of the circle and mash the edges. So repeat several times. This is done so that the finished chebureks get a bubbly structure.
- Lubricate the rolling pin with a small amount of flour and roll out each blank for pasties. The thickness of the dough should be 1-2 mm.
- On a rolled dough sheet, lay out about 1 tbsp. l minced meat with a small top. Spread the minced meat evenly over one half of the dough, leaving 1 cm at the edge.
- On top of the minced meat, lay out several broth cubes and wrap the cheburek, carefully gluing the edges. If the edges of the dough stick poorly to each other, then wet the finger in water and slightly lubricate one edge.
- After gluing half the cheburek, it is worthwhile to slightly press the cheburek with your hand to release excess air. Similarly, we form the remaining pasties.
- We cover the baking sheet with parchment paper and spread the already formed pasties. It is better to take them out in the cold so that they do not stand at room temperature while you are doing the rest of the workpieces.
- We pour a lot of vegetable oil into the cauldron. In general, more than a liter of oil is required to fry pasties. We put the cauldron on the hob to the maximum fire. The recommended frying temperature is 210-220 degrees.
- In a cauldron with warmed butter we put chebureks and fry for 1.5-2 minutes. There should be enough oil to make the pasties in it. We turn pasties with a slotted spoon so that they are equally ruddy on both sides.
- After 2 minutes we take out a slotted spoon with a chebureka so that the glass is excess oil.
- We transfer the finished pasties to a paper towel, then to a beautiful dish and serve.
Video recipe
The video shows the recipe, guided by which, you can make delicious and juicy homemade pasties. The recipe is described in detail and at each stage of preparation recommendations are made with which the dough is obtained with a pimpled structure, and the meat is juicy and saturated. Chebureks are prepared from meat, as well as other products that are indicated in the video.
Have you tried to cook pasties according to a similar recipe and did you succeed the first time? How long did the cooking take? What meat do you use most often as a filling for chebureks? It is interesting to learn about your experience in making chebureks in the comments.
Other baking recipes
Enjoy reading!
Loading...