The easiest step-by-step recipe with photos of fresh hot pasties with meat at home. Cooking technology, secrets of the dish, calorie content and video recipe.
Chebureks are a favorite dish for many. However, it is not recommended to use them every day, because this is a rather high-calorie dish. But sometimes you can pamper your family with them. Today, homemade pasties are prepared not only from minced meat, but also with other fillings, such as mushrooms, potatoes, cabbage, cheese … At the same time, pasties with meat are still the most popular and for many loved ones. Minced meat can be used both beef and pork, or a mixture - this is not essential. An important point is - adding a small amount of onions to the minced meat. It will add juiciness and aroma. For juiciness, you can pour a little drinking water into the minced meat.
There are several types of dough for their preparation. Some of them are made on choux pastry, where part of the flour is brewed in boiling water. Others love yeast or puff. However, the simplest is the classic version - unleavened dough on water. Such a dough turns out to be pliable and rolls out well thinly. At the same time, it holds the juicy filling well, does not break, and when fried, it bubbles appetizingly. The middle of the finished dish turns out to be soft with a juicy filling, and the edges of the thin dough are slightly crispy and bubbly.
See also how to make pasties from unleavened homemade dough.
- Caloric content per 100 g - 315 kcal.
- Servings Per Container - 5-6
- Cooking time - 1 hour 15 minutes
Ingredients:
- Flour - 2 tbsp.
- Onions - 1 pc.
- Vodka - 2 tablespoons
- Eggs - 1 pc.
- Salt - a pinch in the dough and 0.5 tsp. in the filling
- Ground black pepper - a pinch
- Meat (any) for filling - 300-350 g
- Drinking boiled water - 0.75 tbsp.
- Vegetable oil - 30 ml
Step by step cooking pasties with meat, the simplest recipe with a photo:
1. Pour room temperature drinking water into a mixing bowl. Add vodka, vegetable oil and eggs. Whisk the liquid components well until smooth.
2. Add finely sieved flour to a bowl to enrich it with oxygen and soften the dough. Knead an elastic dough that does not stick to the hands and sides of the dishes.
3. Divide the dough into convenient pieces and form into a lump. Place the dough in a plastic bag and refrigerate while you mince.
Note: such a dough can be prepared for future use and stored in the freezer, or pasted pasties in reserve, and then frozen.
4. Wash the meat and dry it with a paper towel. Cut off excess films with veins and twist it through a meat grinder with a medium wire rack. Peel the onions, wash and twist in the same way. Season the minced meat with salt and black pepper. Also add any of your favorite spices. If there are not enough onions, add some drinking water to make the minced meat juicier.
5. Knead the minced meat well. It is most convenient to do this with your hands, passing it between your fingers.
6. Take a piece of dough and roll it out with a rolling pin, forming it into a round shape, or then simply cut out a circle with a plate. The dough should be about 3 mm thick.
Place the minced meat on one half of the round dough. Do not put too much of it so that it has time to cook during frying in a pan. Otherwise, the dough will be ready, and the filling inside will remain raw.
7. Cover the meat filling with the free edge of the dough and fasten the edges together well. With a fork or any other object, for beauty, walk around the cheburek so that the teeth remain.
8. Pour vegetable oil into a frying pan and heat well. Put cheburek in it and fry it on both sides over medium heat until golden brown. In the classic version, the pasties are deep-fried, i.e. in a large amount of oil. Therefore, if you are not afraid of extra calories, pour a large layer of oil into the pan. If you do not want to eat very fatty foods, fry the pasties in a moderate amount of oil.
Ready-made pasties with meat, prepared according to the simplest recipe, are consumed fresh immediately after cooking.
See also a video recipe on how to cook juicy, crispy and bubbly pasties.
