Kitchen appliances and utensils: deep bowl, spoon.
Ingredients
| Product | amount |
| Minced meat | 1 kg |
| Bow | 3 pcs. |
| Salt | 1-1.5 tsp |
| Pepper | 0.5 tsp |
| Water | 300 ml |
Step cooking
- You can use minced meat, but not frozen. You can buy fresh in the store or do it yourself. To do this, take a pound of pulp of beef and pork, pass through a meat grinder, mix well. Stuffing will be softer if 20% of its total weight is occupied by chicken stuffing.
- We clean the three onions, rinse, cut into small cubes. If desired, you can add more onions. Experts recommend mixing the same volume of onions and minced meat. If you like garlic, you can chop 3-4 cloves of garlic with onions.
- We send the onion to the minced meat, add salt and pepper to taste. We recommend to salt and pepper well, because the dough for pasties is always fresh. Well-peppered filling will make ready-made pasties more tasty. In addition, you can add any other spices at your discretion. The main thing is that they are combined with meat.
- Add 250-300 g of plain water to the minced meat and mix. Water will make the finished filling more juicy. Instead of water, some recommend putting ice cubes and letting them melt on their own. You can try both versions of the stuffing and decide for yourself which is better. You can add 150 g of water and 150 g of milk, this will also affect the final taste of the filling. Or water can be replaced with kefir. The main thing is that it is fresh, not sour, otherwise it can ruin the taste of the finished dish. Finely chopped fresh herbs will be an excellent addition. For such an amount, you can take a bunch of assorted parsley and dill.
- Stuffing is ready, you can start frying pasties.
Did you know? One cheburek will need about a tablespoon of minced meat. When you roll the dough to glaze, press down well with your hands so that all the air comes out of the cheburek. Otherwise, during frying, the dough may burst, all juice will come out of the filling. Formed pasties need to be sent immediately to the pan. If you leave the workpiece for at least a couple of minutes, the dough will soften under the meat and during the frying (or maybe before it) will break. Fry on both sides until golden brown over medium heat. Fry in a large amount of vegetable oil.
Ready minced meat with onions must be used immediately, it is not intended for long-term storage. If you have minced meat more than dough for pasties, you can fry cutlets from it. To do this, roll round billets, roll in flour or breadcrumbs and fry in heated vegetable oil on both sides. Prepare any side dish, and a hearty dinner for the whole family is ready.
Video recipe
Sometimes, after watching a video, you are much better at any business. This also applies to the recipe for delicious minced meat on chebureks. We recommend watching this video to fully understand each step of its mixing.
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