What meat is best for chebureks? Juicy pasties made from dough in hot water
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 consider chebureks to be 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. 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 exclusively Russian dish. However this erroneous opinion. After all, such products are a traditional dish Mongolian and Turkic peoples.
It should also be noted that the word “cheburek” itself in Soviet era was borrowed from the Crimean Tatar language. 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, etc. are used as fillings for such products. stewed cabbage, eggs with rice and onions.
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 whipped 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 chebureks 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.
Secrets of delicious pasties
5 secrets of the famous dish are revealed by the most expensive chef in the capital
1) Why do you need to pour broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling out?
4) Why can’t the minced meat be crushed too much?
5) Why roll onions with a rolling pin?
Of course, I received answers to them. I will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie in the refrigerator for a while in order to become elastic and pliable when rolled out.
For the test:
Flour -500g.
Water - 150-180 g,
Salt - 2g,
Granulated sugar - 2g.
For minced meat:
500 g meat 1 onion
bunch of dill 200-250 g
meat broth salt,
black pepper,
cumin to taste
Preparation:
Sift the flour through a fine sieve on the table, form a slide, add salt and sugar to the flour (so that the dough is crispy), make a depression in the flour and pour water into it. Knead a fairly stiff dough. Wrap it in film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner. Divide the present dough into two parts and make even ropes with a diameter of 3 cm from it. Cut them into circles 2 cm thick (40 g each).
Then press the resulting circle with your palm, form a flat cake and sprinkle them with flour so that they do not stick together. Place them in a plastic bag and put them in the refrigerator. During this time, prepare the minced meat.
Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because... When the meat is strongly squeezed, it releases a protein that makes the minced meat stick together. When mixing the minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the minced meat juiciness and tenderness. The amount of broth depends on the density of the meat.
Then put the minced meat in the refrigerator for 30 minutes to “set” it, and take out the semi-finished dough products and roll out each cake to almost “zero”. Place a tablespoon of minced meat on one side of the flatbread, distribute it evenly, cover with the other half of the flatbread and form a cheburek along the edge, cutting it with a special zigzag cutter. Cheburek must be fried at a temperature of 220-240 degrees. large quantities vegetable oil for 2-3 minutes. And it’s better to do this in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if you don’t have a wok, you can do it in a frying pan. I assure you, it will turn out no less tasty.
Chebureks! Juicy, tasty, loved by everyone.
Secrets of delicious pasties
Surely you also love chebureks. I have never met a single person who does not love these aromatic, appetizing, crispy fried products. Both men and women love them equally. They can rightfully be classified as holiday dishes. Why do we love them so much? The secret lies in the juiciness of the meat filling. And in order for the juice not to flow out before the cheburek is eaten, the dough must be properly prepared. It is believed that men make better chebureks, since the dough must be well kneaded, rolled out thinly and without tearing. But women, knowing the secrets of preparing this extraordinary dough, prepare them no less tasty.
What is the secret of cheburek dough?
Choux pastry is considered the best and most correct cheburek dough.
Choux pastry and juicy minced meat for pasties — Here are the main secrets of everyone's favorite dish.
What we need:
for test
- 0.5 glass of water
- a handful of salt
- flour 3-4 cups
for minced meat
- 500 g minced meat or meat (lamb is ideal, but you can use any meat you have)
- 2 tbsp. tablespoons finely chopped fat tail fat, but internal pork or chicken can be used
- 1-2 onions
- 200 g water
- 250 g vegetable oil for frying
Preparation:
Cheburek choux pastry.
What should it be like?
Bring the water to a boil, add some salt and add 2-3 tbsp. spoons of flour. Remove from heat and stir well. It turns out to be a kind of paste. Take it out onto a plate and let it cool. The dough is not ready yet, it is still a preparation.
And let’s start preparing the minced meat.
Juicy minced meat for pasties - what's the secret?
Once upon a time I had to spy on how professional chefs prepared meat filling for chebureks.
I took note and now my pasties are always juicy.
Now I will share these secrets with you.
First of all, let's prepare the onions correctly. You can also pass it together with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the aromatic zest. Therefore, we either cut it with a knife, as finely as possible, or chop it with a blender, and sprinkle it with salt, grind it with our hands until the juice appears. The juice, in turn, will serve as a marinade for the meat. Once this happens, set the onion aside.
Be sure to wash the meat, dry it, and remove any films. Cut into small pieces and chop. Some use a meat grinder, some use a food processor. Doesn't matter.
We twist the fat together with the meat.
We must achieve juiciness of the meat so that there is as much juice in the pasties as possible. And it's very easy to do.
Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but don’t get carried away, as the taste of the filling can change greatly. Mix the onion and meat very thoroughly.
And again a secret, but this time, the most important one
.
Add water to the minced meat. How many? Enough for the filling to turn into a mushy mass and be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed throughout the cheburek, and not clump together in one place.
Now we leave the minced meat to gain strength and return to the dough.
The lump of dough has already cooled down and we can start kneading the choux pastry. Add regular flour and knead into an elastic dough. If it turns out thick, add a little water, if liquid, stir in flour. We strive to obtain ordinary dumpling dough so that we can roll it out thinner without much effort. I heard somewhere that the dough should feel like an earlobe.
It is advisable to serve the chebureki piping hot. This dish should be eaten immediately. They are not prepared for tomorrow. And it wouldn’t be a bad idea to cook them together. One makes pasties, and the second fries them.
One also does a good job, but it takes much longer to prepare and you need to constantly monitor so that the pasties do not burn.
And one more important feature. They cannot be stuck on in advance and fried when the eaters arrive. Because Our minced meat is juicy and the dough may become soggy.
If you have already fried chebureki, then you have probably already encountered these cooking features. If you haven't prepared it, don't be alarmed. It all looks complicated on paper, but once you make it, you'll want to make it every day for breakfast.
By the way, the finished dough and minced meat separately can be placed in the refrigerator and used within 2-3 days.
We make and fry pasties
Pour oil into a frying pan and put on fire. There should be enough oil for the pasties to be deep-fried. Let the oil heat up and start making pasties.
Our dough is ready. We tear off a piece the size of a walnut from it, and after dusting the table with flour, we roll out the dough in the form of a thin flat cake. You need to roll out the dough from the middle to the edges so that the cake turns out round.
We put minced meat on the near half of the dough, leaving about 1.5-2 cm from the edge so that the edges can be sealed. We distribute the minced meat evenly so that during the meal, dough, meat, and juice get into the mouth.
For better gluing of the edges of the cheburek, you can use an egg. Brush the edges of the cheburek with egg and glue them together so that the juice does not leak out. But when you learn to feel the dough, this may no longer be necessary. And for the first time, let's use this assistant .
We use the white of one egg. We coat the edges of the cheburek with it for better gluing.
Brush with egg and cover the minced meat with the second half of the dough, pressing the edges well with your fingers. To be sure, you can walk along the edge of the cheburek with a fork. This necessity will also serve us as a decorative design for the finished cheburek.
Why is it necessary to glue the pasties so carefully? Meat juice During frying, it begins to boil and if the dough has a gap, the water will find it, flow out into the hot oil and start shooting. This is not only unpleasant, but also traumatic.
Our cheburek is ready to go into the frying pan. Is our oil ready? Let's check its readiness with a piece of dough, which we throw into boiling oil and see how it behaves.
A piece of dough sizzled, the oil began to bubble, which means we can put our cheburek into the frying pan.
We place our handsome cheburek in the frying pan. It begins to fry intensely, and without wasting any time, we begin to form the second cheburek.
Don't forget to look at the first one. The cheburek may begin to bubble, which gives it an even more appetizing appearance. Bring it to a golden brown crust and turn the cheburek over to the other side. And at this time we have the second cheburek ready for frying and we also put it in the frying pan.
While the first cheburek is finishing cooking on the second side, the second cheburek is browning its first side, and we are making a third one on the table. It turns out to be a kind of conveyor belt. The meat is spread in a thin layer in the cheburek, so it has time to fry and release the juice.
And the household members are already lined up. After all, the fragrant smell of fried pasties teases not only them, but I’m sure also your neighbors.
This is how they are prepared, our favorite pasties.
Using choux pastry and juicy minced meat for pasties You will always be confident in the success of their preparation.
I wish you bon appetit!
Secrets of delicious pasties
5 secrets of the famous dish are revealed by the most expensive chef in the capital
1) Why do you need to pour broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling out?
4) Why can’t the minced meat be crushed too much?
5) Why roll onions with a rolling pin?
Of course, I received answers to them. I will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie in the refrigerator for a while in order to become elastic and pliable when rolled out.
For the test:
Flour -500g.
Water - 150-180 g,
Salt - 2g,
Granulated sugar - 2g.
For minced meat:
500 g meat 1 onion
bunch of dill 200-250 g
meat broth salt,
black pepper,
cumin to taste
Preparation:
Sift the flour through a fine sieve on the table, form a slide, add salt and sugar to the flour (so that the dough is crispy), make a depression in the flour and pour water into it. Knead a fairly stiff dough. Wrap it in film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner. Divide the present dough into two parts and make even ropes with a diameter of 3 cm from it. Cut them into circles 2 cm thick (40 g each).
Then press the resulting circle with your palm, form a flat cake and sprinkle them with flour so that they do not stick together. Place them in a plastic bag and put them in the refrigerator. During this time, prepare the minced meat.
Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because... When the meat is strongly squeezed, it releases a protein that makes the minced meat stick together. When mixing the minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the minced meat juiciness and tenderness. The amount of broth depends on the density of the meat.
Then put the minced meat in the refrigerator for 30 minutes to “set” it, and take out the semi-finished dough products and roll out each cake to almost “zero”. Place a tablespoon of minced meat on one side of the flatbread, distribute it evenly, cover with the other half of the flatbread and form a cheburek along the edge, cutting it with a special zigzag cutter. It is necessary to fry the cheburek at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do this in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if you don’t have a wok, you can do it in a frying pan. I assure you, it will turn out no less tasty.
Chebureks! Juicy, tasty, loved by everyone.
Secrets of delicious pasties
Surely you also love chebureks. I have never met a single person who does not love these aromatic, appetizing, crispy fried products. Both men and women love them equally. They can rightfully be classified as holiday dishes. Why do we love them so much? The secret lies in the juiciness of the meat filling. And in order for the juice not to flow out before the cheburek is eaten, the dough must be properly prepared. It is believed that men make better chebureks, since the dough must be well kneaded, rolled out thinly and without tearing. But women, knowing the secrets of preparing this extraordinary dough, prepare them no less tasty.
What is the secret of cheburek dough?
Choux pastry is considered the best and most correct cheburek dough.
Choux pastry and juicy minced meat for pasties — Here are the main secrets of everyone's favorite dish.
What we need:
for test
- 0.5 glass of water
- a handful of salt
- flour 3-4 cups
for minced meat
- 500 g minced meat or meat (lamb is ideal, but you can use any meat you have)
- 2 tbsp. tablespoons finely chopped fat tail fat, but internal pork or chicken can be used
- 1-2 onions
- 200 g water
- 250 g vegetable oil for frying
Preparation:
Cheburek choux pastry.
What should it be like?
Bring the water to a boil, add some salt and add 2-3 tbsp. spoons of flour. Remove from heat and stir well. It turns out to be a kind of paste. Take it out onto a plate and let it cool. The dough is not ready yet, it is still a preparation.
And let’s start preparing the minced meat.
Juicy minced meat for pasties - what's the secret?
Once upon a time I had to spy on how professional chefs prepared meat filling for chebureks.
I took note and now my pasties are always juicy.
Now I will share these secrets with you.
First of all, let's prepare the onions correctly. You can also pass it together with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the aromatic zest. Therefore, we either cut it with a knife, as finely as possible, or chop it with a blender, and sprinkle it with salt, grind it with our hands until the juice appears. The juice, in turn, will serve as a marinade for the meat. Once this happens, set the onion aside.
Be sure to wash the meat, dry it, and remove any films. Cut into small pieces and chop. Some use a meat grinder, some use a food processor. Doesn't matter.
We twist the fat together with the meat.
We must achieve juiciness of the meat so that there is as much juice in the pasties as possible. And it's very easy to do.
Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but don’t get carried away, as the taste of the filling can change greatly. Mix the onion and meat very thoroughly.
And again a secret, but this time, the most important one
.
Add water to the minced meat. How many? Enough for the filling to turn into a mushy mass and be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed throughout the cheburek, and not clump together in one place.
Now we leave the minced meat to gain strength and return to the dough.
The lump of dough has already cooled down and we can start kneading the choux pastry. Add regular flour and knead into an elastic dough. If it turns out thick, add a little water, if liquid, stir in flour. We strive to obtain ordinary dumpling dough so that we can roll it out thinner without much effort. I heard somewhere that the dough should feel like an earlobe.
It is advisable to serve the chebureki piping hot. This dish should be eaten immediately. They are not prepared for tomorrow. And it wouldn’t be a bad idea to cook them together. One makes pasties, and the second fries them.
One also does a good job, but it takes much longer to prepare and you need to constantly monitor so that the pasties do not burn.
And one more important feature. They cannot be stuck on in advance and fried when the eaters arrive. Because Our minced meat is juicy and the dough may become soggy.
If you have already fried chebureki, then you have probably already encountered these cooking features. If you haven't prepared it, don't be alarmed. It all looks complicated on paper, but once you make it, you'll want to make it every day for breakfast.
By the way, the finished dough and minced meat separately can be placed in the refrigerator and used within 2-3 days.
We make and fry pasties
Pour oil into a frying pan and put on fire. There should be enough oil for the pasties to be deep-fried. Let the oil heat up and start making pasties.
Our dough is ready. We tear off a piece the size of a walnut from it, and after dusting the table with flour, we roll out the dough in the form of a thin flat cake. You need to roll out the dough from the middle to the edges so that the cake turns out round.
We put minced meat on the near half of the dough, leaving about 1.5-2 cm from the edge so that the edges can be sealed. We distribute the minced meat evenly so that during the meal, dough, meat, and juice get into the mouth.
For better gluing of the edges of the cheburek, you can use an egg. Brush the edges of the cheburek with egg and glue them together so that the juice does not leak out. But when you learn to feel the dough, this may no longer be necessary. And for the first time, let's use this assistant .
We use the white of one egg. We coat the edges of the cheburek with it for better gluing.
Brush with egg and cover the minced meat with the second half of the dough, pressing the edges well with your fingers. To be sure, you can walk along the edge of the cheburek with a fork. This necessity will also serve us as a decorative design for the finished cheburek.
Why is it necessary to glue the pasties so carefully? During frying, meat juice begins to boil and if the dough has a gap, water will find it, flow into the hot oil and start shooting. This is not only unpleasant, but also traumatic.
Our cheburek is ready to go into the frying pan. Is our oil ready? Let's check its readiness with a piece of dough, which we throw into boiling oil and see how it behaves.
A piece of dough sizzled, the oil began to bubble, which means we can put our cheburek into the frying pan.
We place our handsome cheburek in the frying pan. It begins to fry intensely, and without wasting any time, we begin to form the second cheburek.
Don't forget to look at the first one. The cheburek may begin to bubble, which gives it an even more appetizing appearance. Bring it to a golden brown crust and turn the cheburek over to the other side. And at this time we have the second cheburek ready for frying and we also put it in the frying pan.
While the first cheburek is finishing cooking on the second side, the second cheburek is browning its first side, and we are making a third one on the table. It turns out to be a kind of conveyor belt. The meat is spread in a thin layer in the cheburek, so it has time to fry and release the juice.
And the household members are already lined up. After all, the fragrant smell of fried pasties teases not only them, but I’m sure also your neighbors.
This is how they are prepared, our favorite pasties.
Using choux pastry and juicy minced meat for pasties You will always be confident in the success of their preparation.
I wish you bon appetit!
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.
- Beef – 1 kg.
- Pork – 700 gr.
- Lard – 100 gr.
- Onions – 3 medium size (350 g).
- Water – 200 ml.
- Salt – 3 tsp.
- 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.