Chebureks "For the beloved"

Category: Bakery products
Chebureks For a loved one

Ingredients

Dough:
Flour 330 g
Water
(155 g - 180 g how much the dough will take)
155 g
Salt big pinch
Vegetable oil 4 drops
(less than 1/3 teaspoon)
Filling:
Minced meat - (I have pork and beef) 200 g
Onion 100 g
Salt pepper
Water (or meat broth)
Vegetable oil for frying

Cooking method

  • Sift the flour into a bowl and stir with a pinch of salt.
  • Add 4 drops of vegetable oil.
  • Grind the flour and butter well with your hands.
  • Gradually pour in water (the recipe indicates the approximate amount of water, it is better to add a little water, focusing on the consistency of the dough). It took me 155 g.
  • Roll the dough into a ball, wrap in plastic wrap and leave on the table for 30 minutes.
  • Prepare the filling.
  • Put the minced meat in a bowl.
  • Peel the onion, grate it on a fine grater (you can chop it very finely) and add to the minced meat. I chopped it in a blender.
  • Salt and pepper the minced meat and mix well.
  • Add a little water or broth to the minced meat and mix well again. The minced meat should have a consistency like thick sour cream.
  • Cover the bowl with the minced meat with cling film and refrigerate for 30 minutes.
  • Cut off pieces from the dough, the size of a small chicken egg (weighing 60 g).
  • Roll each piece into a thin cake with a diameter of the length of a fork. The author rolled it out on a table well dusted with flour. I worked with the test on a silicone mat. I didn't even dust the rolling pin. The dough is very manageable and does not stick at all.
  • Put ~ 1-1.5 tablespoons of the filling on one side of the rolled cake, stepping back from the edge of the cake ~ 1 cm.
  • Cover the filling with the free half of the tortilla, aligning the edges.
  • Press the edges of the cheburek with a fork.
  • Pour vegetable oil into a frying pan and heat well.
  • Gently spread the pasties in hot oil and fry until golden brown on one side.
  • Then turn over and fry on the other side.
  • Put the finished pasties on paper napkins to remove excess oil.
  • Advice:
  • Pierce the pastry dough with a fork before frying, as they swell with pride when frying!
  • Chebureks For a loved one

The dish is designed for

8 pieces

Note

I took this recipe from the Cooking at Home website. Author - Olesya.
With my minor corrections, I present it to you.

Olesya's words: "This recipe was shared by one of our good friends, a wonderful woman, a resident of Crimea.
The recipe really deserves attention - it is very simple, very tasty and requires a minimum of expenses. "

I liked the dough very much. Chebureks are wonderful. The dough is thin, moderately crispy with a juicy filling.
In the original they were called "Crimean". But since I fried them for the arrival of my beloved husband and thought only about how he would savor them, I renamed it "For the beloved."
And also my little calculations. It took me 10 minutes to prepare the minced meat and dough. For modeling 20 minutes and frying 30 minutes. So they don't take much time.
I also calculated the approximate number of calories for those interested. One cheburek contains about 220 calories.
Cook with us! Cook better than us!

Bon Appetit!

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Tip: [/ u]

Pierce the pastry dough with a fork before frying, as they swell with pride when frying!


During frying, when the dough bursts, this happens in the kitchen: everything bursts, it splashes! Because of this, I don't often want to make pasties, and mine love them very much. Do you advise to pierce with a fork ?! What will happen then? Will all the juice run out?
Mila007
I did this: I pierced it on one side and laid it with holes upwards on the frying pan.When fried on one side, turned on the other. It turned out juicy inside. Not dry at all. And at the expense of splashes, etc. You are right! I had the same. But then watch how my husband relishes them .... mmmmmmm .... This compensates for all the disadvantages of frying!
lenok2_zp
Can you knead the dough in HP?
Crochet
Quote: lenok2_zp

Can you knead the dough in HP?
lenok2_zp
Need to !!! I always do this!
Mila007
Who has the program "Pelmeni" knead boldly! Only add water carefully. Pour the amount as boldly as mine! My Portuguese flour takes a little less liquid than yours from Russia and Ukraine. And then look at yours. Add a little more if necessary. Focus on the photo. There is a photo of the finished test. Should be pretty cool.
lenok2_zp
Made today, very tasty. Kneading in HP, it took 180 ml of water, at first the dough was good, and then it stood and started sticking, kneaded more flour, then everything was normal, I added greens to the minced meat, everything worked out very quickly, I didn't spit anything when frying, fried on sunflower oil and margarine, coped in 40 minutes, thanks for the recipe
Mila007
To health, lenok2_zp ... Glad you liked it! Probably next time, if you do, then immediately pour in less water. I liked this dough because it did not stick at all.
lenok2_zp
I wanted to pour less water, but the bun did not form, I had to squelch, apparently in vain
Gaby
Quote: lenok2_zp

I wanted to pour less water, but the bun did not form, I had to squelch, apparently in vain

And I did the same. THANKS Mila for the recipe, cooked the day before yesterday, it was delicious, the dough is cool, soft. I went to put +1.
Mila007
Thank you, Gaby!
I am very pleased that you like my pasties.
I kneaded this dough with my hands. It took 3 minutes. Therefore, I did not want to do this in a bread maker. The dough turned out to be sooooo obedient and tender. It was not sticky at all and rolled thinly.
Black_cat
Mila007
Thank you for the convenient, practically labor-free, but very convenient, "quick" recipe, so convenient when the guests "suddenly" appeared!
By the way, already formed pasties dry up perfectly on the table, they can be immediately put into a bag and in the freezer - they do not stick to each other at all! but probably it is better to try to freeze with holes upwards.
I now have "fast food" for the next 6 days!
Mila007
Black_cat , pleased me with your feedback on the recipe
Thank you! I am glad that you liked the pasties!

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