Filling for chebureks from minced beef. Minced pasty recipe juicy and tasty

For chebureks need a special one ground meat. After all, they should be juicy and aromatic. From this recipe You will learn how to cook delicious minced meat for pasties. For this you will need pork, beef, lard and onions, as well as spices and water.

Portions: 2 kg.

Cooking time: 30 minutes.

1. Beef – 1 kg.
2. Pork – 700 gr.
3. Lard – 100 gr.
4. Onions – 3 medium size (350 g).
5. Water – 200 ml.
6. Salt – 3 tsp.
7. Pepper – 1 tsp.

Photo recipe for minced meat for pasties:

Divide the onion into two halves. Set aside one half; you will need it later. Finely chop the second half. Chopped onion will give minced meat for pasties special juiciness, and ground meat it won't be too liquid.

Cut the lard into pieces to make it easier to grind in a meat grinder. It will add lard minced meat for pasties tenderness and juiciness.

Prepare pork, as well as lard, for subsequent grinding in a meat grinder. For minced meat Any fatty part of pork will do, such as neck, brisket, etc.

Cut the beef into pieces, like the pork.

Grind all the meat, lard and remaining onions through a meat grinder.

Add salt and pepper. For greater convenience when sculpting chebureks, V ground meat you can add 200 ml of water. This will allow you to apply it to the dough ground meat thin layer and will give chebureks even more tenderness. Now you know, how to prepare minced meat for pasties.

Sunny, aromatic and very juicy... Yes, these are everyone’s favorite pasties with meat, the recipe for which I want to introduce you to. To be honest, I classify chebureks as one of the categories of dishes for which you need to “mentally prepare,” just like dumplings and belyashi, although there is nothing complicated in preparing both of them. But, as a rule, they are prepared for a large company or for future use, so they require a little more time and a little more of your “perseverance,” but the result is worth it!!! So, let's gather our thoughts and prepare.

Ingredients

To prepare juicy pasties with meat you will need:

For test*:

1 kg 400 g flour;

500 g of hot boiled water;

1 tbsp. l. butter;

1 tbsp. l. vegetable oil;

For filling:

400 g homemade minced meat;
50 g butter;
1 onion;
½ bunch of parsley;
½ bunch of dill;
salt, ground black pepper, cumin - to taste.

vegetable oil (for frying).

* - you get quite a lot of dough, it’s very convenient to freeze half of it and use it next time to make pasties or something else. From half the dough according to the specified recipe and the specified ingredients for the filling, you get 15 medium chebureks. If you want to prepare about 30 juicy pasties, then double the amount of ingredients for the meat filling and use all the dough accordingly!

Cooking steps

Add finely chopped onions, herbs, salt, pepper, chopped cumin to the minced meat, mix.

Knead the minced meat thoroughly. I additionally put the minced meat through a grinder, so it turns out more tender and juicy, but this is optional. Cover the minced pasties with cling film and put them in the refrigerator while preparing the dough.

Pour hot boiled water into a bowl, add butter, stir.

Add vegetable oil, stir and let the water cool for 10 minutes.

Roll out the dough to a thickness of 3 mm, cut out “circles” with a saucer, put the filling on one half, a small piece of butter** on top and pinch the edges.

** - if desired, to make the filling juicier, instead of butter, you can add a little meat broth to the minced meat when preparing it.

In this way, make all the pasties with meat.

Sunny, aromatic and very juicy pasties with meat prepared according to this recipe will not leave anyone indifferent.

Eat with pleasure!

Despite the high calorie content, everyone loves chebureks with meat. However, not everyone knows exactly how they should be prepared. In this article we will present you several recipes, using which you can easily and quickly make tasty, tender and juicy meat chebureks.

General information about the dish

Before I tell you how to cook chebureki at home, I should tell you what these products actually are.

Most residents of our country believe that chebureks are an exclusively Russian dish. However, this is a misconception. After all, such products are a traditional dish of the Mongolian and Turkic peoples.

It should also be noted that the word “cheburek” itself was borrowed from the Crimean Tatar language in the Soviet era. Translated, it literally means “raw pie.”

Appearance, filling and method of preparation

Chebureks with meat are pies made from unleavened dough. As you may have guessed, the filling of such products is a meat product (pork, beef, lamb, etc.). First, aromatic minced meat is made from it with the addition of onions, various seasonings and spices. By the way, some housewives prefer to prepare such products not from twisted meat, but from finely chopped meat.

As a rule, pasties with meat are fried in vegetable oil. However, heat treatment on animal fat (lamb or goose) is also permissible.

I would also like to say that sometimes potatoes, hard cheeses, mushrooms, stewed cabbage, eggs with rice and onions are used as fillings for such products.

Step-by-step recipe for delicious pasties

Now you know what chebureks are. If you have never tried to prepare such products yourself, then below we will present you with several detailed recipes.

Traditional chebureks with meat are made using non-yeast dough and aromatic mixed minced meat.

To prepare such a dish, we should take care in advance of the presence in the kitchen of such products as:

• large raw eggs - 2 pcs.;
• drinking water - 600 ml;
• table salt - approximately 2/3 dessert spoons;
• pork without fat - 300 g (for filling);
• young beef - 300 g (for filling);

Preparing the dough

Before making pasties at home, you need to knead the base. To do this, add beaten chicken eggs, table salt and table soda to regular drinking water. After mixing all the ingredients until smooth, gradually add the sifted flour. After a long kneading, you get a fairly stiff dough. Cover it with cling film and leave at room temperature for 20-35 minutes.

Making the meat filling

The classic recipe for delicious pasties requires the use of only mixed minced meat. To prepare it, beef and pork are thoroughly washed, and then all excess elements are cut off and twisted in a meat grinder. The onions are chopped exactly the same way. Then both ingredients are combined, seasoned with spices and mixed thoroughly. The result is a very aromatic mixed minced meat.

We form products

How to cook pasties at home? To do this, pinch off a small piece of unleavened dough and roll it into a thin and round layer with a diameter of about 10-13 centimeters. Then, one large spoonful of minced meat is placed on one half of the product. It is distributed over the base so that it does not reach its edges by 1-1.5 centimeters. The meat product is then covered with the second part of the dough. The edges of the semi-finished product are pinched using a regular fork or using a special device for pasties (embossed knife).

All other meat products are formed by analogy.

Frying process

Chebureks are fried in a frying pan quite quickly. To do this, pour sunflower oil into it in advance and heat it up very much. Then 2 or 3 semi-finished products (depending on their size) are placed in boiling fat. They are fried on each side for about 5-7 minutes. In this case, the pasties should become golden brown and completely cooked inside.

After the products are fried, they are placed in a colander and, if necessary, dipped on paper napkins. This is necessary so that all excess oil is removed from the pasties.

We present the dish to the table

Now you know how to make chebureks in the classic way. After frying them in a frying pan and removing excess oil, the products are placed on a common plate and served hot to the table. Additionally, this dish is served with a cup of sweet tea, tomato paste, ketchup or sauce.

We prepare simple but very tasty pasties

Few people know, but chebureks with vodka turn out to be less fatty than those prepared in the classical way. This is because alcohol prevents large amounts of oil from being absorbed.

So, to prepare delicious and crispy pasties we will need:

• drinking water - 500 ml;
• table salt - approximately ½ dessert spoon;
• table soda - a small pinch;
• light flour - take from 4-5 glasses (optional);
• 40-proof vodka - 2 large spoons;
• young beef without fat - 600 g (for filling);
• onions - 2 large heads (for filling);
• spices - use at discretion (for filling);
• sunflower oil - about 300 ml (for frying the product).

Knead the dough

Chebureks made with water without adding eggs are crispier. This dough for making fried products is very often used by those who adhere to fasting or supporters of vegetarianism. However, in this case, instead of meat filling, potatoes, herbs or other products of non-animal origin should be added to the chebureks.

So, to mix the lean base, add table salt, table soda and 40-degree vodka to warm drinking water. Having dissolved all the components, add the sifted flour to the liquid and mix everything thoroughly. The result is a very stiff dough, which is allowed to rest under a napkin for 25-35 minutes.

Making the filling

Putting aside the dough for chebureks with meat, start preparing the filling. We will not consider the Lenten version of the dish now. Therefore, take the beef and wash it thoroughly. Having cut off all the undesirable elements from the meat product, it is chopped very finely with a sharp knife. Do exactly the same with the bulbs. Subsequently, both ingredients are combined, salted and pepper. As a result, you get aromatic chopped minced meat, which is immediately used for its intended purpose.

Formation process

All chebureks are formed in the same way. Unleavened dough made with vodka and drinking water is divided into pieces and then rolled into round flat cakes. After this, chopped minced meat is placed on the halves of the products and distributed so that it does not reach the edges of the base by 1-1.5 centimeters. The filling is then covered with the other half of the dough and the edges are pinched nicely.

Frying products

Chebureks are juicy and tasty, best cooked in unrefined vegetable oil. It is poured into a deep frying pan and heated thoroughly over high heat. After a light smoke emits from the fat, several semi-finished products are placed in it and fried for 4-7 minutes on each side. During this time they should be well browned and fully cooked.

Serving fried foods to the table

After preparing the crispy chebureki in vodka and water, carefully remove them from the pan and place them on a plate. As for the empty saucepan, the following semi-finished products are placed in it and fried in the same way.

After all the chebureks are cooked, they are immediately served to the dinner table. As a rule, such products are consumed together with hot sweet tea and spicy tomato sauce.

Making chebureki with kefir

Chebureks using fermented milk drink turn out very tender and soft. In this regard, it is recommended to fill them not with meat, but with potato filling. This way you will get very tasty and satisfying products that all members of your family will appreciate.

So, to prepare pasties with kefir at home, you need to purchase:

• thin store-bought kefir - 300 ml;
• table salt - approximately 2/3 of a dessert spoon;
• table soda - a small pinch;
• light flour - take from 4-5 glasses (optional);
• raw egg - 2 pcs. (1 - for the dough, 1 - for the filling);
• medium potatoes - 5-7 tubers (for filling);
• milk and butter - for making puree;
• fresh green onions - a bunch (for filling);
• spices - use at discretion (for filling);
• sunflower oil - about 300 ml (for frying products).

Preparing the base

To prepare kefir dough, the fermented milk drink is heated slightly over low heat, and then table soda, table salt, beaten egg and sifted flour are added to it. After a long and intensive mixing of the components, a fairly thick dough is obtained, which is immediately used for its intended purpose.

How to make vegetable filling?

We talked above about how to prepare minced meat for pasties. However, in this recipe we decided to use vegetable filling. To prepare it, potato tubers are thoroughly washed and peeled. After this, they are placed in salted boiling water and cooked for 25 minutes. During this time, the vegetables should become soft. Then drain all the liquid from the pan and add melted butter and hot milk. Also added to the puree is one beaten chicken egg, allspice and finely chopped green onions. If the taste of the last ingredient does not suit you, then you don’t have to add it.

Forming pasties

Form chebureki on kefir with potato filling in exactly the same way as described in previous recipes. Roll out a piece of dough into a round layer, spread puree on it and pinch the edges nicely. As a result of such actions, a flat and neat semi-finished product in the shape of a crescent is obtained. All other products are molded by analogy.

Frying on the stove

Frying pasties with potatoes takes much less time than the process of heat treatment of meat products. This is due to the fact that the filling of this dish is already ready, and you just need to wait for the dough to brown.

So, after sculpting the semi-finished products, they are placed one by one in boiling fat and fried on both sides. After preparing the potato chebureks, carefully remove them from the frying pan and place them on a common plate.

Serving potato products to the table

Of course, meat pasties are more popular than potato pasties. However, the latter also have their fans. Such products turn out incredibly delicate. Moreover, unlike a meat dish, the potato version is less high-calorie and harmful.

It is advisable to serve pasties with vegetable filling to the dinner table along with a cup of sweet and hot tea, as well as tomato paste or ketchup.

Lazy pasties

Do you know how pasties are made from lavash? If not, then we will tell you about it right now.

So, for lazy chebureks we will need the following components:

• thin Armenian lavash - 4-6 pcs.;
• broiler breasts (frozen or chilled) - 500 g (for stuffing);
• onions - 2 medium heads (for filling);
• spices - use at discretion (for filling);
• sunflower oil - about 300 ml (for frying products).

Preparing the base

Chebureks from lavash are very often prepared by those housewives who do not want to devote too much time to the process of kneading the base. Thus, having purchased ready-made products, you only need to cut them to the required sizes. At this point, the process of preparing the base is considered complete.

Preparation of minced chicken

Due to the fact that it was decided to replace the dough for chebureks with lavash, the filling for preparing such products is best made from white poultry meat. This is due to the fact that minced chicken fries much faster than ground beef or pork. This way, the filling will be completely cooked and the pita bread will not burn.

So, to make minced chicken, wash the breasts thoroughly in warm water, and then separate the fillets from the bones and skin. After this, the remaining pulp is crushed in a blender along with the onions. After thoroughly mixing the ingredients, they are seasoned with spices and immediately used for their intended purpose.

Forming chebureks from lavash

Forming chebureki using lavash is as easy as shelling pears. To do this, a piece of Armenian product is laid out on a flat surface, and then minced chicken is placed on it. Having covered the filling with the second half of the base, proceed to similar stuffing of the next pita bread.

How should you fry properly?

Lavash pasties are fried in a small amount of oil. It is added to the pan and slightly heated. After placing several semi-finished meat products in a saucepan, cook them for about 4-6 minutes on each side. In this case, the minced meat should be completely cooked, and the pita bread should only be slightly browned.

These products should be turned over very carefully. This is due to the fact that the edges of the pita bread are not fastened to each other, but are only slightly covered. I would also like to say that a little broth (from the filling) may leak out of the open base into the oil. In this regard, it is recommended to fry such products under a mesh lid in order to reduce the amount of splashes.

Serve for lunch

After preparing the lazy pasties with minced chicken, carefully remove them from the oil and place them on paper napkins. After removing excess fat, the products are presented to the table along with tomato sauce and sweet tea.

Celibacy lunch / Chebureks / Master class by chef Ilya Lazerson / Useful tips / oriental cuisine /
Juicy minced meat for pasties:

lamb ham 200 gr
ground black pepper
onion 1 large onion
cumin

The peculiarity (highlight) of the cheburek is that the cheburek contains juice. And, when you have bitten off the edge of the cheburek several times, having already reached the minced meat, you can literally drink the juice from the cheburek from time to time.

Cut thick films from the lamb meat, cut it into small pieces (3x4 cm).
Grind into minced meat with a blender (food processor).
Place the meat in a blender, salt it directly in the blender.
Add ground black pepper and add some water. The water will help chop the meat evenly.
Chop the meat.

You can add fat tail fat, chopped into small cubes, to the minced meat.

Add a LOT of onions to the minced meat: volume to minced meat 1:1.
Cut the onion into small cubes with a knife.
Then process the onion so that it gives the desired juice: pour salt into the onion and vigorously rub the onion with salt with your hands so that it releases additional juice, which will effectively marinate the lamb.
It is necessary to marinate the meat in onions for some time.

Mix the grated onion with the minced meat, add cumin if desired, rubbing it between your fingers. Mix.
Then add a LOT of water because this water will then turn into meat juice.
YOU SHOULD TURN OUT NOT MINT MEAT, BUT SOME LIQUID PORridge. THIS TECHNOLOGY MAKES CHEBUREK CHEBUREK.

And if the minced meat is dense, it will turn into a kind of rubber-like lump inside the cheburek. The cheburek will not have a uniform thickness - the meat will shrink into the center of the cheburek. And we will eat the dough for a long time, then we will get to the meat, and then we will eat the dough again.
Leave the minced meat to marinate while you knead the dough.

Before making pasties, the minced meat must be mixed again.

Place the minced meat on one half of the circle, level it with a fork, literally spreading it over the dough, leaving the edges free, because they will stick together.
Cover the minced meat with the other half of the dough, spread it, pressing the minced meat with your hand, release the air.
Pressing with your fingers, seal the edges.
To better seal the edges, secure this seam with a fork. This is a guarantee that the cheburek will not open.

See Chebureki for the full recipe. The right recipe from the chef / Ilya Lazerson / oriental cuisine https://www.youtube.com/watch?v=64oBWBk1jmo

Ilya Lazerson - in a culinary show on the Eda TV channel, in his unique manner, talks about the intricacies of the “bachelor kitchen”. Ilya Isaakovich Lazerson is one of the leading culinary experts in Russia, president of the Guild of Chefs of St. Petersburg, author of books and broadcasts on radio and TV, founder of his own culinary school.

Good afternoon. Today we are preparing very tasty, satisfying and everyone’s favorite homemade chebureks with meat.

Ingredients:

For the test:

• 1.5 cups water (boiling water)
• 1 egg
• 4.5 cups flour
• 2 tbsp. spoons of vegetable oil
• 0.5 tsp salt

For minced meat:

• 800 g minced meat (50*50 pork-beef)
• a lot of onions for everyone
• 1.5 glasses of water
• salt, pepper, seasonings to taste
• 1 cup sunflower oil for frying

How to cook delicious pasties at home

First, let's prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left.

If you do not brew the flour and knead it in cold water, the dough at the edges will turn out hard. And if you knead this way, the dough turns out tender, bubbles well, and is not hard at the edges.

During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.

How to cook juicy minced meat. Filling for chebureks

To make the minced meat juicy and tasty, mix equal parts beef and pork. Add onion, chopped into small cubes. You can, of course, grind the onions together with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, herbs, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then your pasties will turn out juicy with juice in the middle.

Add water last. For 800 grams of minced meat you will need about 1.5 cups of water.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.

Another important feature in making chebureks. You need more sunflower oil so that they are fried not like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We place the minced meat not in the middle of the rolled out dough, but on one half. Don’t skimp on meat in your chebureks; the more meat, the tastier they are.

Cover the minced meat with the other half and, without pinching the edges, lightly level it, pressing the minced meat with your hands. Then we press down the edges with a fork or just with our fingers, expelling the air from the cheburek.

While you are making the pasties, you can heat up the oil. It needs to be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan; if it boils, then the oil is ready. We lay the chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. In terms of time, they cook for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy pasties. Homemade chebureks cannot be compared with what is sold in stalls.