Antonovna
Girls, so that the pasties do not shoot, you need to knead the minced meat very well, even carefully. Then water will not flow out of it when frying. This, by the way, applies to any minced meat - both for dumplings and for cutlets ...
Lana_65
Quote: nvk
And vodka is an obligatory component, it gives bubbles in the dough.
Vodka. like any alcohol-containing drink, it is added to the dough, which must be deep-fried. When frying, dough with such an additive will absorb less fat (deep fat). Vodka in dough can be found, for example, in the Brushwood recipe - also to reduce the fat content of the finished product
kirch
Quote: scorpion
I dipped the cake in a large amount of flour,
And then they shake off the flour? if not, that's why they burned. I like that the dough is fat, you don't need to sprinkle it with flour when rolling, and nothing sticks to the rolling pin and table
Freken Bock
Quote: scorpion

There is something wrong with the recipe. I think 1/3 cup butter is a lot, the dough is very fat. When you eat it is very tasty and you can see the flakiness, but fatty. And they burn very quickly, the bulbs are super, but the meat must be fried. And no one tried to lay a whole egg? What will happen? I also didn't like rolling it out. Due to the fatty dough, the rolling pin sticks to the dough. I dipped the cake in a large amount of flour, and only then it rolled out well.

A strange comment ... It would be more correct to say that you did not like it, it was not tasty for you, you didn’t succeed. Is there something wrong in a recipe that more than one person has already prepared with a positive result? ..

kirch
Freken Bock, according to all 100. The recipe is wonderful, only now I am making it. Tasty.
Freken Bock
kirch, Lyudmila, well, that's great! I'm glad I liked the recipe.
silva2
With a deep bow for the recipe ... my husband appreciated it, and he often ate cheburgen in Crimea ...
Chebureks Crimean
silva2
Chebureks Crimean
# _Natashka_ #
Why doesn't such a great theme have a recipe of the week badge, at least?

Thanks for the recipes, Freken Bock and lunova-moskalenko.

By the way, whoever has a dough rolling machine, feel free to roll it.
I have already tried to use it for pasties according to a different recipe, very thin, it comes out quickly and evenly, it is convenient.
silva2
here I support !! the recipe is delicious !!!
Chef
Quote: # _Natashka_ #
Why doesn't such a great theme have a recipe of the week badge, at least?
That was a long time ago. There was no such competition then
Bul
Freken Bock! Thank you so much for such a wonderful dough recipe! How many recipes I've tried, but it's not right! And this one is a dream! I can't drag my children away from the table! True, I added a tablespoon of vodka! It turned out into small pimples! Thanks again!
shlyk_81
Can you freeze these pasties? How will they behave afterwards?
Loksa
Freken Bock, Thank you! Fried pasties according to your recipe - Very tasty! I didn't even expect! Foty-Chebureks Crimean
kirch
And yesterday I fried these wonderful pasties. Another thanks to Freken Bock
Summer
lunova-moskalenko, Nadia! Cheburechkas according to your grandmother's recipe, this is a dream come true! The dough is cool, pleasant to work with and awesome in taste! This is exactly what we ate on the beach in Crimea last year, very tasty. Only now I'm afraid my husband will burst now, he has already crawled three times, and returns again, it is impossible to stop
shlyk_81
Been doing all the weekend, and still not full!
Chebureks Crimean
I froze several pieces, I'll check how they behave in the week!
Thanks for the recipe!
pitch
very cool dough !!!! very tasty pasties !!!! : a-kiss: thanks !! For some reason I like them cold more: sorry: I cool them with a spade
shlyk_81
Quote: shlyk_81
I froze several pieces, I'll check how they behave in the week!
I checked the frozen ones! The taste does not suffer, but they do not swell so pimply in the pan.The husband said that it was all the same very tasty, and very helpful when he wanted chebureks!
eye
Chebureks Crimean

Freken Bock, thank you !!!

Pts delicious dough!
I have not tried real authentic pasties, and even if I fried, the dough was close to the dumplings.
This is very pleasant to work with, very tasty, I would say that it is closer to the dessert version: baklava, brushwood, even, I think, it will be successful for strudel!
330 g of minced meat (the weight of meat before adding a large onion and kefir) was enough for only 16 out of 20 pieces, the remaining 4 were with apple filling (apples boiled with sugar, jam almost) was also super! recommend! especially for dessert!
thanks to the girls for the advice with kefir: it does not flow during molding, and when cooking, the whey is cut off, the broth turns out)))
however, a lot flowed out, not along the seam, but the piece was so fragile that the bubbles burst and the liquid flowed out. or rolled it thin ...
delicious!
Olka I
How delicious it is !!! Nafig diet !!! I ate too much and enjoy it :-) my daughter praised sitting, waiting for my husband now for a tasting
Thank you for the recipe!
Chebureks Crimean
Robin bobin
Freken Bock, but I do not succeed (. The point is, probably, increased curvature. The dough is really very pleasant to work with. But it did not save me - they shoot, even those that seemed to me the most reliable. What has leaked, shamelessly burns . Every fourth cheburek comes out in black coals and after every fourth I change the oil and my frying pan. What is the problem? In the frying pan? I have an old cast iron. In the oil? Thickly rolled out? Didn't let the air out?
nut
Lena , it is imperative to release the air so that the pasties do not "shoot" - after you have rolled out the cake and put the minced meat, smear the bottom edge with a light egg white or just with a wet finger, then press both edges well, I roll it with a small rolling pin and then you can decorate the edge by pressing forks or spec. cutter - excellent result
Natasha K
Freken Bok, thank you so much for the recipe - very tasty pasties!
these classic
Chebureks Crimean,

and these from the fili are closer to the taste of the yantyks.

Chebureks Crimean
lukois
very - very - very tasty and simple)
thank you great!
today we thought we would burst from gluttony!
NEVER have my pasties turned out so juicy!

I kneaded the dough in a bread maker, did not lie - did not rest at all, but this did not stop him. The edges did not diverge at all, did not lubricate anything further.

Thank you!
petu
Thank you so much for the recipe for the dough, wonderful (I added vodka the same, because, for example, brushwood, more bubbles are obtained). The dough is very plastic and so tasty, straight puffy and puffy, thank you again.
tamila
Quote: lunova-moskalenko
our most famous cheburek house on Massandra beach.
in the summer I went there again. Not that. The institution has deteriorated and badly.
Quote: lunova-moskalenko
But on the Yalta-Simferopol highway there is Cheburechnaya in the Perevalnoye area (village), and so there such delicious pasties are always hot, hot!
I join.
Quote: Lyi
, and pasties in a dry frying pan were also bubbly

Quote: Elenka
But I've never fried them
and I have never cooked, and my relatives cook them often. And they get a little pimply, a little, but there are pimples
Orshanochka
Freken BockThank you for the recipe for delicious pasties - I didn't have time to fry - everything flew away from the pan! Thank you!
Anastasia155
Great recipe! Thanks a lot)
kirch
Kefir is added to the minced meat. He kind of binds him, and when frying the minced meat becomes juicier
Tanik67
lunova - moskalenko many thanks to you for your recipe for chebureks excellent dough does not break, bakes well, exfoliates, very tasty It is good when there is a heritage of recipes from grandmothers. Thank you.
Piano
A wonderful recipe, the dough did not break (although I rolled it to the penultimate thickness on rolling!), It did not shoot in a frying pan (+ corn oil); a big way out, ate as much as we wanted, we didn’t cope, it stayed on later))
Chebureks Crimean
Wildebeest
Freken Bock, thank you for the wonderful dough recipe.Today I baked cottage cheese + sour cream + garlic + herbs with filling. It turned out soooo very tasty, however, two chebureks opened their mouths, apparently, they did not blinded well. Fried in a cast-iron pan.
Plans to make with meat filling.
alena40
Freken Bock, Hello. I don't understand where we are pouring kefir .. Into dough or minced meat?
marlanca
Quote: Alena40

Freken Bock, Hello. I don't understand where we are pouring kefir .. Into the dough or into the minced meat?

Quote: Freken Bock
Our girls taught about kefir, they said that it keeps juice in the minced meat when cutting, and gives it away in the finished product.

lettohka ttt
alena40, Alena, add kefir to the minced meat, I confirm! Juicy and tasty!
Holiday greetings!
Larik13
Happy New Year! Finally we got real pasties, fried and ate for two days. Delicious, thank you Chebureks Crimean These with cheese
Fotina
Freken Bock, thanks a lot for the recipe!
Bose, how I am enraged by these incursions into other people's recipes with their own options! Citizens, have a conscience, author's themes, open your own. It would be extremely unpleasant for me if someone came into my topic with "but I have such an option!". Yes, so what? Go to the forest with him.

We are talking about those who bring their recipes to the topic, of course, not reports
alena40
lettohka ttt, Natalia, thanks for the hint. With this New Year's mess, I did not immediately thank. I confirm, VERY TASTY pasties !!! I added kefir to the minced meat, and in the dough I replaced half of the liquid with kefir! Thank you very much for the recipe, but how many I tried them (recipes), everything was not right coat...
Yuri K
Oh, it's a pity that you have to thank in absentia ... For a long time already the author of the topic was not on the forum
The dough is amazing and easy to make! I have never eaten such delicious pasties. Yesterday I did it according to the norm, they took my family in three visits, ate too much to a coma ...
I just didn’t add vodka to the dough, there wasn’t left after the holiday. Everything turned out to be very fatty ... Next time I will try with the addition of "fuel and lubricant"
alena40
Quote: Yuri K
For a long time already the author of the topic was not on the forum
Yes, yes, Yuri! I also noticed that she has not been on the forum for a long time ..... VERY Pity !!!
Agusha
Brought a huge thank you for the recipe. For the last 7 years I have tried many different dough recipes for pasties and everything was not right for me. And this recipe is exactly the same! At first, the dough confused me a little with its butteriness, but after it lay down everything became ok! Excellent work - rolls well. Chebureks are thin and crispy, do not get wet and what else I liked - do not burn !!! Now I will bake only according to this recipe !! Thank you!)
svetlana)))
Hello, I did not like this dough, it is too fat and absorbs a lot of oil, I use a recipe for chebureks, a custard with the addition of vodka, the dough is amazing.

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