A unique recipe with a photo of pasties on choux pastry with a juicy filling. "Visiting card" of the Crimean Tatar cuisine.
Contents of the recipe with a photo:
- Ingredients
- Step by step cooking pasties on choux pastry
- Video recipes
Crimean pasties on choux pastry are flat semicircular pies stuffed with meat and herbs, deep-fried. Their distinctive feature is that the filling must certainly be semi-liquid, and during a meal, meat juice must flow out of them. This dish is often prepared on unleavened dough, but on custard, as the Crimean housewives do, pasties are crisper, juicy and easier to prepare. Lamb is usually taken in the filling, but other meat can also be used - beef, pork, chicken with pork.
Chebureks are a dish that has come into our life from the Turkic peoples. It was so long ago that the exact origin cannot be established. The people say that they were invented by the warriors of Genghis Khan. In the long and difficult nomadic passages, people needed hearty food that quickly satisfies hunger and gives strength for the further journey. And then the nomads turned the shield over the fire, poured oil into it and cooked in it the first pasties of mutton and thin dough, the recipe for which has come down to us.
The word "cheburek" itself has Crimean Tatar roots and means "meat pie" in translation. It is these thin, juicy, crunchy "pies" that we will cook with you today!
- Caloric content per 100 g - 290 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Boiling water - 200 ml (for dough)
- Vegetable oil - 2 tablespoons (for test)
- Salt -1.5 tsp (for test)
- Flour - 2 tbsp. (for test)
- Vodka or any other strong alcohol - 1 tbsp. (for test)
- Pork - 500 g (for filling)
- Onions - 3-4 pcs. (For filling)
- Greens - 50-70 g (for filling)
- Water or bay leaf decoction - 70-100 g (for filling)
- Salt and spices to taste (for filling)
- Vegetable oil - about 200 g (for frying)
Step by step cooking pasties on choux pastry
1. Let's start cooking Tatar pasties with choux pastry. Put 1, 5 tsp in a deep bowl. salt and 2 tbsp. vegetable oil. Fill with a glass of boiling water and stir.
2. Immediately add flour to a bowl and mix quickly. The gluten from it will combine with boiling water and make our dough more sticky, viscous. First, the flour will be brewed in flakes, but then the dough will become smooth with stirring. We add a tablespoon of vodka, I recommend adding alcohol to any frying dough, then it will become more airy and crunchy, bubbles will appear on the surface.
3. Please note that you yourself will have to determine the exact amount of flour, since it is always different, with different amounts of gluten. We monitor the consistency of the dough: it should not stick to your hands, but at the same time it should remain soft and pliable.
4. Put the finished dough in a bag, expelling the air well, and place it in the refrigerator for about half an hour. He needs time to brew.
5. Now let's get down to preparing the filling. The secret of real pasties is in it, it must be quite liquid so that during cooking all the juice remains inside. Peel and cut the onion into slices, put it in the blender bowl. Add greens to the onion - fresh, frozen, preferably more parsley, it gives a very pleasant aroma to the filling. If you do not have a blender, then you can chop onions and herbs in a meat grinder, you can also chop meat there if you have it in the form of a whole piece.
6. Chop the onion and herbs and mix with the minced meat. Remember: peel and chop the onion just before cooking and mixing with other ingredients! This is due to the fact that it contains substances that, when cut and in contact with air, evaporate very quickly, along with this, it rapidly loses its aroma and useful properties. You can also grind meat in a blender, if you like small pieces to come across, then leave the minced meat as it is.
7. Thoroughly mix the filling, after adding liquid - water, or better a decoction of bay leaves. The consistency of the filling should be fairly runny to become juicy after cooking, but viscous enough not to run out during molding. Add salt and spices to the filling, I used black pepper and spices for the mince. Mix everything thoroughly. A very important point is that we can carefully close up the pasties, otherwise the filling will leak out and the whole dish will burn.
8. Having achieved the desired consistency of the filling, we can start directly preparing the dish. From this amount of dough, I got 7 pasties. Divide the dough into 6 parts, and form the seventh cake from the scraps. To do this, I use a silicone mat, we roll out the dough very thinly on it. It should be very elastic, soft and pliable, not torn or too tight. The thickness of the rolled layer should be about a millimeter or two. The thinner, the tastier.
9. Cut out an even circle. We do it this way: we select a plate equal in diameter to the frying pan in which you will fry the pasties. Cut out the rolled dough to the size of the plate.
10. Then we take another plate - with a depression in the center. This will make it easier for us: put the filling in the groove, and seal the edges right on the plate.
11. Put the filling in the shape of a semicircle on a circle of dough, carefully flattening it so that the layer is even. Mix the minced meat well before cooking each cheburek so that the moisture does not separate from the meat. Usually they put less filling in them, but I like it when there is much more of it than the dough. Cover with the second half of the dough and press well with a fork along the edge.
12. Slightly flatten the cheburek itself, but carefully so as not to damage the dough. We cut along the contour with a special wheel or just a knife. This will provide additional edge bonding. If there is a little flour left on the preparation for the cheburek, shake it off so that it does not burn in the boiling oil.
13. Blind the second cheburek and place them in a skillet in boiling oil so that it covers them. Fry over medium heat, on both sides until golden brown. Be careful and careful: if you use wet appliances or any moisture gets in while frying, the boiling oil will spray out, which is dangerous. We spread the ready-made ruddy pasties on a paper towel and let the excess fat drain. Eating is most delicious right away, straight from the pan. All homemade ones come running to the aroma of chebureks, it's checked!
This recipe for chebureks on choux pastry got my family from our neighbor - a Tatar by nationality, when we lived in Crimea. Its peculiarity is in the dough, more often they are prepared from unleavened dumplings dough, which in turn often fails the hostess: it breaks, does not stick together and, due to the large amount of flour during rolling, burns. Using choux pastry completely eliminates these problems and is a pleasure to work with. The same applies to the preparation of other filled dishes - dumplings, dumplings, flat cakes, manti, khanum. It is also very appropriate to use choux pastry here. The filling is interesting for its juiciness and aroma, liquid consistency.
Video recipes for chebureks on choux pastry
1. How to cook pasties on choux pastry:
2. Recipe for choux pastry for pasties step by step:
