Chebureks can be called folk food - many dough variants have been invented, housewives are experimenting with various fillings, the cooking method remains unchanged - deep-fried. Of course, they cannot be classified as healthy food, but occasionally you can pamper yourself and your household with juicy pasties.
Classic chebureks
It would seem, what is easier, to cook homemade pasties. But in order to make real juicy pasties, the dough of which exfoliates and bubbles, you need to observe a lot of nuances. Let's start with the dough - for its preparation, take two glasses of flour, one glass of boiled chilled water, a teaspoon of salt. Knead the tough dough and knead it thoroughly. Wrap it in plastic wrap and set aside for 30 minutes, it should rest, soften.
At this time, start cooking minced meat. There are two options:
- Twist the meat (200 g) and lard (50 g) in a meat grinder with a large wire rack together with onions (100 g). Juice is important in onions, and a meat grinder is good at squeezing juice from onions.
- Chop the meat finely with a knife, add the onion to the meat. Before that, cut it finely, sprinkle with salt and remember with your hands or with a crush to make the juice stand out.
It will be useful to have greens in the minced meat for chebureks: parsley, basil, cilantro, it will give an oriental spicy taste. Minced meat should be liquid, add 2-3 tablespoons of broth or boiled water to it. Set aside the minced meat and return to the dough.
Roll out the dough for pasties into a plait, cut it into pieces, about 50 g each. Knead them with your hands, bend the edges, and then roll them into thin ones so that they glow, juicy. Place the minced meat on one half of the tortilla and seal the edges. Pastries should be thin, so there should be a little minced meat. Fry in hot deep fat for 3-4 minutes on each side. Place on a napkin lined plate to absorb excess fat.
Original fillings for pasties
In addition to the classic pasties with meat, you can cook pasties with other fillings: cheese, potatoes, mushrooms, salmon. A tasty dough for pasties with cheese will turn out if you replace the water with milk. The layout is as follows: 200 g of flour, 125 g of milk, a teaspoon of salt.
After the dough has settled down, roll it into a thin layer, fold it in four and roll it out again. Roll the layer into a roll and cut it into small, equal pieces. For the filling, grate the cheese on a fine grater. Blind pasties and deep-fry. You can replace cheese with homemade cottage cheese with green onions and parsley.
From the same dough you can make pasties with the original filling: chop 2 large potatoes, 1 onion and fry it, add 150 g of canned green peas, black ground pepper. Place the filling on thin juices and fry in boiling vegetable oil.
