How to cook pasties with meat at home

Chebureks came to us from Asia. Translated from the Crimean Tatar, the word means "raw pie". The dish has changed little since ancient times: it is still the same large flat pie of unleavened dough with meat filling, designed for frying.

Filling

The composition of the stuffing can be different, but I use the classic.

Ingredients:
  • Beef - 500 g
  • Onion - 350 g
  • Green - 100 g
  • Salt - 7 g.
Cooking:
  1. Grind the meat with a meat grinder or blender.
  2. Add finely chopped (not twisted in a meat grinder) onions, herbs, spices.
  3. Make a ball of mince, carefully beat off, so that all the air comes out - so you can avoid swelling and breaking the dough when frying.
  4. Chebureks fry in a large amount of hot oil (or animal fat), almost deep-fried.
  5. Frying time - 2 minutes on each side.

Calorie content

Chebureks - high-calorie product, so those who follow the figure, should moderately use this dish. The figures in the table are approximate. Much depends on the type of meat.

Nutrition and Calorie Table

ProductWeight, gProteins, gFat, gCarbohydrates, gCalorie, kcal
Ground beef500809001250
Onion3503035120
Wheat flour7006585202400
Sunflower oil500450380
Salt80000
Total:16081481435554140
1 portion200201978550
100g100109,539275

Classic recipe in the pan

Everyone's favorite classic recipe for pasties with minced meat, cooked in a pan.

For the test:
  • Wheat flour - 4.5 cups.
  • Water - 1.5 cups.
  • Vegetable oil - 4 tbsp. l
  • Salt - 1 tsp.
For filling:
  • Fat beef - 500 g
  • Onion - 350 g
  • Green - 100 g
  • Salt, pepper and other seasonings - to taste.
Cooking:
  1. Knead the dough, let it rest, cut into portions, roll.
  2. Finely chop the onion and greens, add to the minced meat, salt and pepper.
  3. Ready stuffing spread on one half of the rolled dough, cover the second half. It is important to ensure that there is no air inside!
  4. Pour a large amount of sunflower oil into the pan, wait until it warms up "until smoke". Put the pasties in hot oil and fry until cooked.

After 2 minutes, pull out of the pan, let drain the fat, serve to the table.

Delicious recipe in cheburechnoy

For a beginner it is difficult to cook beautiful and juicy pasties from the first time. It takes experience. Do not forget that cooks in cheburechny on this stuffed hand.

In order to get a ruddy crust "with bubbles", some go for tricks.

  • In order for the dough to form bubbles during frying, vodka is added to it.
  • To make the dough soft and tender, water is replaced with kefir.
  • For the crisp version, ordinary water is replaced with mineral water.
  • The flour mass acquires an interesting structure when using ice water for mixing.

Real professionals do not use these techniques. Here an important role is played by the experience and love of cooking.

Chebureks with minced chicken

Who does not want to use beef, suitable option stuffed with minced chicken. The dough is prepared according to the classic recipe.

Ingredients:
  • Chicken - 500 g
  • Onion - 350 g
  • Green - 100 g
  • Salt, pepper and spices - to taste.
Cooking:
  1. The peculiarity of the recipe is that chicken meat is cooked faster than beef.
  2. When using chicken breast it is worth adding more onions so that the filling does not come out dry.
  3. It is desirable to use meat from the hips, they have more fat.

Chebureks with lamb

The use of lamb is a traditional way for the peoples of Asia. Lamb is more fatty than beef, so the filling is tastier and juicier. For those who count calories, such a dish may seem too fat. For the test we use the classic recipe.

Ingredients:
  • Lamb - 500 g
  • Onion - 350 g
  • Green - 100 g
  • Salt, pepper, spices - to taste.
Cooking:

In the preparation of authentic minced lamb has its own nuances. Since ancient times, oriental chefs have used knives for grinding. Some professional chefs coped with this task as well as a meat grinder. Even with the advent of kitchen devices, the tradition is not lost, so many Oriental chefs prefer this method of mincemeat, arguing that this way the meat remains more juicy.

If we are talking about an authentic recipe, please note that in the old days, pasties were made not with sunflower oil, but with mutton fat. Fans of diets such a dish will terrify.

On which test is better to make pasties

Initially for cooking pasties used unleavened dough, which included flour, water, butter, salt. But culinary experimenters introduced their innovations.

Classic, fresh

Ingredients:
  • Wheat flour - 4.5 cups.
  • Water - 1.5 cups.
  • Vegetable oil - 4 tbsp. l
  • Salt - 1 tsp.
Cooking:
  1. Salt is dissolved in water, half the flour is gradually poured, mixed.
  2. Add hot sunflower oil, mix again and pour the remaining flour.
  3. The mass is kneaded by hand, then left to stand for 30-60 minutes.

Choux

Ingredients:
  • Wheat flour - 4.5 cups.
  • Water (boiling water) - 1.5 cups.
  • Vegetable oil - 2 tbsp. l
  • Salt - 1 tsp.
Cooking:
  1. The salt is dissolved in water, brought to a boil, boiled flour is poured over it. Flour at the same time quickly "crumpled."
  2. After the oil is added, kneading occurs.
  3. As in the classic recipe, the mass is allowed to rest for a while.

Among the advantages of this option can be noted softness, resistance to tearing, elasticity.

On kefir

Ingredients:
  • Wheat flour - 4.5 cups.
  • Kefir - 350 g
  • Chicken Egg - 1 pc.
  • Salt - 1 tsp.
Cooking:
  1. Kefir and egg are mixed in a bowl, salted, gradually injected flour. Resting mass after that up to an hour.
  2. Adding kefir makes the structure more delicate.
  3. After cooling, chebureks do not become rigid, like products on water.

Yeast

Ingredients:
  • Flour - 4.5 cups.
  • Water - 1.5 cups.
  • Vegetable oil - 2 tbsp. l
  • Salt - 1 tsp.
  • Sugar - 1 tsp.
  • Dry yeast - 1 tsp.
Cooking:
  1. Knead the dough and leave for about 1 hour.
  2. It does not have to fit much.
  3. After the "rest" once again knead and knead before rolling.

Yeast dough is the most difficult to cook pasties: it rolls out poorly and is not crispy when roasted. One nice little thing - an appetizing, bready flavor.

Useful tips

  • How to make delicious stuffing. Remember that the "highlight" of pasties - it's green in the composition of minced meat. Usually, cilantro, dill and parsley are used in various ratios - it is a matter of taste. Do not be lazy, cook the stuffing yourself. Do not go into extremes and chop meat by hand (although you can do it). Simply select a bold piece of fresh beef on the market, and twist with a meat grinder or chop in a blender. The difference with the purchase is huge!
  • How to get juicy stuffing. To make the inside of the cheburek juicy, add fat, butter or sour cream to the mince. An important role is played by finely chopped onions. Generously added, it will make juicy and tasty chicken fillet too. There is another secret: enter ice water into the minced meat and mix well.
  • How to achieve a beautiful color. To make the dish more appetizing, golden, add some sugar or beer to the dough. Sugar on the surface is caramelized, which gives a pleasant color.
  • How to evenly fry. To chebureks get a uniform color and well cooked, do not feel sorry for the oil. They should literally swim in it. It is advisable to take refined oil - less carcinogens are formed in it when heated.

It is rare to find someone who would not like chebureks. But most of us have to buy this dish at train stations or spontaneous markets, where the quality of the products is out of the question. With a little effort and spending a little time, you can pamper your family and friends with delicious food. And those who love culinary experiments, there is a huge scope in the choice of dough and filling. Try and enjoy juicy, crunchy pasties!

Watch the video: Cornish Pasty Recipe - Cornish-Style Meat Pies (December 2019).

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