Chebureks "Amateur"

Chebureks "Amateur"

Category: Bakery products

Ingredients
Dough:
Potato broth (water)	250 ml
Cold vodka	2 table. spoons
Vegetable oil	2 table. spoons
Sugar	1 tea the spoon
Salt	1 tea the spoon
Flour (glass 250 ml)	3 glasses
Minced meat:
Mixed minced meat (50:50 pork, beef)	500 g
Large onion	3 pieces
Tomato juice (tasty, thick, icy)	200 ml
Salt, pepper to taste

Cooking method

• I kneaded the dough in a food processor with a hook, you can, of course, knead it in HP. The dough is quite steep, but in the process of "rest" it becomes plastic, rolls out remarkably, does not stick to the rolling pin, does not require flaming.
• Wrap the finished dough in plastic wrap and put it to rest in the refrigerator for a couple of hours (I had it for 4 hours).
• Cut the onion into small cubes, mix with the minced meat, season, add juice, mix the minced meat thoroughly. As a result, the minced meat turns out to be very soft, it is well spread over the dough with a spoon.
• The dough is thin, but not until transparent (!) Roll out into a circle the size of a frying pan in which you intend to fry pasties.
• Since I ate chebureks "with the smell of meat" at home in the central market, I pile the minced meat heartily.
• 
• Cover the minced meat with the second half of the dough and carefully press the edges with your finger, while "squeezing out" the air. Cut off the excess dough and pinch tightly again. We spread the finished pasties so that they do not stick, on a silicone mat or on cling film.
• 
• That's it, now we heat vegetable oil in a pan and fry the pasties over medium heat.
• 
• It is convenient to turn over with a wide paddle. Do not use tongs (!), You can damage the dough!
• Put the finished pasties on paper towels so that the glass has excess oil.
• 
• Caution! Splashing hot red juice!
• 
• I fried pasties for two days. I put the minced meat in a vacuum box, wrapped the dough in cling film. Everything is perfectly preserved in the refrigerator.

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Stеrn tell me, and vodka in the dough, what gives.?
In the meat. juice, what gives and where you can buy a thick volume. the juice .
And even if you fry Chebureks, you need it in abundant oil or a little (for example, as cutlets)
Sorry for the many questions

Tatjanka_1,
vodka gives the dough a flakiness.

About tomato juice.
1. It is not cut off from the minced meat, but is remarkably absorbed by it. This gives the very coveted juiciness.
2. Without changing the taste of the minced meat, the juice makes the minced meat tastier, richer, if I may say so.
3. I buy juice at Kaufland.



You do not need a lot of oil, just pour it so that it completely covers the bottom of the pan.

Stеrn tell me, and vodka in the dough, what gives.?

I have never, but I hope she does not beat me for getting in ..
Vodka gives the crispness of the fried (baked) dough and the bubbly surface.

I have never

Me too, but I will add about minced meat that when you add tomato juice to it, the taste of minced cutlet changes to the taste of minced meat for kebab and cheburek. Stella also suggested this nuance for the recipe for minced meat for whites, and since then I have been using it with gratitude

In secret. I also add tomato juice to the minced meat for dumplings instead of water. Granny taught. And she also cooked dumplings in gravy from the roast ...

I also "never"
Questions. I know about dough that when heated, vodka expands differently than water, so it is advisable to add it to unleavened dough. A question about broth or water. What temperature should they be? This also affects the texture of the dough, or am I wrong - is it all the same in this recipe?
About tomato juice. In the original recipe, it's not clear where it is.I personally decided that they had ready-made pasties to wash down. We always do this. And only in the following posts did I read what was needed for minced meat. In the photo, the bottle looks more like ketchup And the pieces hang characteristic. so thick ?! Maybe then replace it with tomato paste? I have never met such a thick juice
I have a day off tomorrow, I've already got the cherries from the freezer for the Cherry share. The recipe seemed extremely interesting to me, and even 3 buckets of cherries have been lying since the summer, waiting for their fate. Only with bones. It is necessary to clean But I hope for a delicious cake! I'll also cook fresh compote.
If I dig up minced meat in the freezer and get the go-ahead for an equivalent replacement of thick tomato juice from, then I will fry the pasties, everyone loves us, even in my poor performance.
point, God save your golden hands and a kind heart. After all, this is not just FOOD, this is a well-fed (which means a happy and kind) husband, this is an economical budget, these are frequent visits of friends "to the light" for no reason! Thank you dear!

I, too, "never"

But you are a great Tortyzhka!

1. Since I poured potato broth into the dough (and it is stored in my freezer), poured in freshly thawed, that is, cold. Vodka is also from the fridge.
2. Usually I pour in juice from a bag (it says 100% tomato juice). But this time there was no juice, there was a bottle of sauteed mashed tomatoes. So this is not critical. I wouldn't put pasta into minced meat.
I corrected it in the recipe. Now it is clear where to pour the juice.

Cake, thank you for your kind words, dear!

Hello, I want to revive Temka and fry such pasties. Here is a question for 500g of minced meat, how many chebureks are obtained (approximately), tell me who fried?

about 20 pcs

And yesterday I stuck cheburechkas! Delicious! By the way, a lot is obtained from a portion !!!

To your health, Svetochka and thanks for the report!

An interesting recipe - voted ... Thanks for such a detailed "tasty" description

I especially liked the potato broth ...

Cover the minced meat with the second half of the dough and carefully press the edges with your finger, while "squeezing out" the air. Cut off the excess dough and pinch tightly again.

Allow your experience.
I press the edges with my fingers and ... cut off the excess dough with the edge of an aluminum lid with sharp edges ... Rolling the lid with pressure from one edge to the other ...

I will definitely cook according to your recipe ...

I haven't tried it myself, but our Tatars prepare pasties for themselves in a "dry" frying pan, and after they are BAKED, grease with butter.

And yet, I add tomato juice to the minced meat when I make cabbage rolls and stuff the peppers with meat.