In fact, pasties are just half-round unleavened dough pie. His recipe can be infinitely varied by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.
Cheburek recipe
Flour, plain water, a little bit of additives, stuffing - that's all you need for crispy pasties. To make the dough, add flour to boiling water and knead it instantly.
You will need:
- 600 grams of wheat flour;
- 300 ml of water;
- chicken eggs - 1 piece;
- refined oil - 35 ml;
- salt - 8 grams.
Cooking time: 45 min.
How to make a tasty crusty pastry dough:
Step 1. Pour 300 ml of water into the pan, add a teaspoon of salt, pour refined oil. Wait for the liquid to boil, and immediately turn off the stove.
Step 2. Pour 120 g of flour into the hot water, stir thoroughly so that there are no lumps.
Step 3. Cool the dough. And when the mass becomes warm, add an egg, beat.
Step 4. In the resulting mixture in small portions add the rest of the flour. Knead by hand until the dough becomes plastic.
Step 5. Cover the ball with a damp cloth or cling film. After 30 minutes, you can start sculpt chebureks.
Crispy batter with vodka for chebureks
In this recipe you can confuse one ingredient - vodka. But do not worry, vodka is used as a baking powder, and in ready-made pasties it will not be felt at all.
The required set of products:
- 650 g of baking flour;
- 350 ml of plain water;
- tablespoon of vodka;
- chicken eggs - 1 piece;
- refined oil - 40 grams;
- salt - half a teaspoon;
- granulated sugar - 5 grams.
To knead the dough, it will take: 45 min.
Cooking recommendations:
- Pour water into a saucepan, add oil, salt and boil;
- Cook 160 g of flour immediately in a hot liquid, stir the lumps thoroughly, let cool;
- Tip: in order to achieve the perfect consistency, it is very important to thoroughly stir the flour boiled in boiling water;
- In another bowl, mix the remaining flour with egg, salt, sugar, vodka;
- Combine the contents of two containers and knead the stiff dough. Then wrap it in a bag or cling film. It takes 30 minutes to rest the dough.
Cheburek dough with mineral water bubbles
To make the dough "bubbly", add a little vegetable oil to the liquid mass.
To prepare you will need:
- 250 ml of table mineral water (with gases);
- 300 grams of wheat flour;
- 20 ml of vegetable oil;
- sugar + salt - half a teaspoon.
The whole process will take: about 40 minutes.
Cooking:
- Cool the mineral water in advance;
- In a deep bowl, put salt, sugar, pour in mineral water, stir until they are completely dissolved;
- Start pouring sifted flour into the bowl of mineral water. Stir with a whisk in the process so that the mass is homogeneous;
- When the consistency of the dough looks like a pancake, add vegetable oil. It will make the roasted cheburek blistering;
- Pour the rest of the flour and knead until the dough is smooth. It must "rest", so wrap it in film and leave it for 40 minutes.
Tasty crunchy dough on chefurek kefir
Kefir added at the right moment will make unleavened dough more tender. Yes, and the taste and color of such cakes will be more interesting.
Ingredients:
- flour - 0.6 kg;
- kefir (3.2% fat) - 250 ml;
- chicken eggs - 1 pc;
- salt - 10 g
Cooking time: 45 min.
Cooking:
- In a wide bowl, beat the egg with salt, add the kefir. Stir with a whisk;
- Sift the flour, then pour it into the kefir mixture in small portions;
- Put the resulting mass on a work surface, knead until a lump of dough is smooth;
- Cover with a clean, slightly damp towel. After 40 minutes you can start sculpting.
Milk dough recipe for tasty pasties
Everything is elementary, do not even have to be wise. Just the usual fresh dough, in which water is replaced with milk, it does not affect the taste, but the pie is tender and rosy.
The required set of products:
- flour (highest grade) - 0.5 kg;
- Egg (first category) - 1 piece;
- milk (fresh) - 300 ml;
- salt (cooking) - 10 g;
- soda (edible) - at the tip of the knife.
Preparation takes: 40 min.
How to do:
Step 1. Combine sifted flour with soda.
Step 2. Smash the egg in a bowl, salt and stir.
Step 3. Combine the egg mixture with milk, beat with an ordinary whisk.
Step 3. With constant stirring, add flour to the milk mixture.
Step 4. Roll the dough into a ball, wrinkle it with your hands, until it becomes smooth and plastic.
Step 5. Wrap in a damp cloth. Before making the dough should rest for at least half an hour.
Classic option
No doubt, pasties are delicious. But the most important thing for the hostess is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.
For the classic test you will need the following products:
- 0.8 kg of sifted flour ("highest grade");
- hot water (almost boiling water) - 200 ml;
- cold water (almost ice) - 200 ml;
- refined vegetable oil - 60 ml;
- salt - 8 grams.
The required time for cooking: 40 minutes.
How to do:
Step 1. First, divide into two equal parts flour, table salt. Arrange on separate, but rather deep bowls.
Step 2. Prepare the brewed version of the dough: pour boiling water into the first bowl with flour, quickly knead so that the mass is lump free.
Step 3. Prepare unleavened dough: Pour cold water into the second bowl of flour, knead as usual.
Step 4. Combine both versions of the test, pour in 60 ml of refined oil, mix well. You will get a uniform, elastic ball that does not stick to your hands.
Step 5. Formed from the dough ball, wrap with a damp cloth, you can also use cling film. Clean on the shelf for half an hour.
Step 6. Put the cooled and sufficiently “rested” dough on the desktop, form harnesses from it, cut them into equal pieces. The size of the rolled cakes depends on the personal preferences of the chef. Many people like big cakes, but there are those who like small pasties, literally one bite.
How to cook pasties
To chebureks get tasty and juicy, you will need:
- flour (grade "highest") - 0.5 kg;
- purified water - 200 ml;
- refined oil (olive oil) - 5 g;
- table salt - pinch;
- lamb + pork - minced 150 g;
- peeled onions - 150 g;
- meat broth - 50 ml;
- cilantro - 1 bundle;
- parsley - 1 handful;
- refined oil - for frying.
Cooking time - 1.5 hours. Calories 100 grams - 435 kcal.
How to cook:
- First knead the steep plastic dough: sift the flour into a wide container, add salt, refined oil, and water. Mix to get a cool mass. Give the dough a "rest" in heat;
- While the dough is standing up to do the filling: chop the onion in the blender bowl to the mash, chop the greens;
- In the beef and lamb mince, put onions, greens, pour broth and salt;
- The dough is divided into pieces. Then roll each of them into a thin cake. When you make a cake for the future cheburek, make sure that the dough does not break, otherwise all the juice will flow out of it;
- Place mince on one half of the flat cake, distribute it evenly and close with the second half of the flat cake, carefully fasten the edges with your fingers and trim them around the circumference;
- Fry chebureks on a small fire in a deep frying pan or cauldron: It is important to prepare the vegetable oil for frying, to do this, put a ball of dough into it, the dough pops up in good fat.
Useful tips
If desired, you can cook any stuffing. You can make pasties, for example, with one beef, you can make cold cuts, and also prepare an option for those who do not eat meat. Any fillings are possible, both traditional from cottage cheese and greens, and the most unexpected from pollock.
Here are some of the most popular options:
- chopped herbs mixed with salt and beaten egg;
- cabbage (to do this, you need to chop it, chop the onion, grate the carrots, stew everything in the pan and add some spices);
- fillet of pollock, skipped with onions through a meat grinder, seasoned with spices and butter;
- cottage cheese, seasoned with salt, pepper and chopped greens;
- beef, forgiven through a meat grinder and mixed with chopped tomatoes without skin, chopped cilantro;
- mixed minced pork and beef, seasoned with onions to be cut, and then mixed with spices and salt, add herbs, a little garlic and water.
Little tricks:
- meat filling will become more juicy and soft if you add a little water to it;
- add some vodka to the dough to make the cheburek crunch;
- spread the stuffing on half of the cake, then fold the cake in half and connect the edges, squeezing the air out of the pasties;
- for greater strength, the edges of the cheburek need to be lubricated with protein;
- in cheburechnyh the edge of the product is pressed down with a special device, and at home you can use an ordinary plug;
- so that the pie does not burn while frying, remove the excess flour from it.
Pasties are made from unleavened dough. Unlike yeast dough, with it absolutely no fuss. He will not have to pay all day, it is enough to take flour, cold water, milk or kefir, oil, salt and a little vodka to put everything together - and that's it!
Another detailed recipe for making pasta dough is in the next video.
