Chebureks love for crispy pastry and juicy filling. They can be prepared not only from unleavened dough, but also from puff pastry. Such pasties turn out airier and more magnificent.
Puff pastry pasties - basic cooking principles
First, prepare the dough. If you do not have time for this, you can use what you bought in the store. But homemade dough, of course, is tastier. You’ll think: it takes so long to mess with him. In fact, there are recipes for the so-called “quick” puff pastry, which will take you no more than half an hour to prepare.
To do this, take cold, almost ice water. Salt it and add the egg from the refrigerator. Shake with a fork and pour into a bowl of sifted flour. Stir until flakes are obtained. Now add vegetable or animal fat. Gather flakes of dough in a lump, put it in a bag and send it to the refrigerator. Do not knead the dough until smooth.
The meat filling is prepared from minced meat and onion in a ratio of 1: 1. At the same time, chop the onion as thin as possible. In addition to meat, you can use cheese, cottage cheese, mushroom, or any other filling.
Chebureks are made from dough and fillings and fried in a large amount of vegetable oil, or baked in the oven.
Recipe 1. Crimean pasties puff
Ingredients
Dough
66 ml of vegetable oil;
400 g flour;
salt - 3 g;
egg;
filtered water - 150 ml.
Filling
purified water - 20 ml;
400 g of minced meat;
black pepper;
two large onion heads;
sea salt;
chicken egg.
Cooking method
1. Sift flour into a deep bowl. Beat the egg in a glass. Pour ice water into it, salt and shake with a fork until smooth. Pour the resulting mixture into flour and mix with a fork. Flakes should form and flour should not remain. Pour in vegetable oil and quickly collect the cereal together. Do not knead the dough for a long time. It’s enough that the flakes just come together. It is thanks to this that the dough turns out puff. Place the dough with a plastic bag and refrigerate for half an hour.
2. Peel and chop the onion as small as possible. Stuffing mix with onion and egg. All salt and pepper and mix. Pour in a little cold water to make the filling juicy, and mix again.
3. Remove the dough from the refrigerator, separate the required amount, roll it into a sausage and cut into pieces. Each roll into a thin circle. Spread the filling evenly on one half, slightly departing from the edge, and cover the second. Fasten the edges carefully. It’s convenient to use a plug for this. Cut the excess dough with a special device, or with the edge of a saucer.
4. Heat a large amount of vegetable oil in a deep pan. Put chebureks in it, reducing the fire to medium. Fry on both sides until golden brown.
Recipe 2. Puff pastry pasties with mushrooms
Ingredients
puff pastry;
225 g of champignons;
a pinch of sea salt;
125 g of onion;
125 g of cheese;
35 ml of vegetable oil.
Cooking method
1. Mushrooms, dry on a napkin and remove the thin upper skin. Cut the mushrooms into small cubes. Peel the onions and chop them in the same way as the mushrooms.
2. Heat the oil in a pan. We spread the prepared ingredients in it and fry, periodically mixing, until cooked. We shift onion-mushroom frying into a bowl and cool.
3. Cheese finely three and send it to the mushrooms. All salt and alter.
4. Defrost the puff pastry, cut it into squares and roll it into thin cakes. We put mushroom stuffing on one half of the tortilla and cover with the second half of the dough. We trim the edges with a special wheel, forming a semicircular cheburek.
5. Fry chebureks in hot oil until golden on both sides. Serve hot pasties with broth or tea.
Recipe 3. Puff pasties with meat and potatoes in the oven
Ingredients
225 g of ready-made puff pastry;
3 g of salt;
150 g minced meat;
refined oil;
two potato tubers;
coriander and black pepper;
boiled water;
garlic is a clove.
Cooking method
1. Pre-defrost the finished dough. To do this, remove the packaging from it and lay out the sheets on a flat surface.
2. Put the thawed minced meat in a suitable dish and season it with pepper, salt and coriander.
3. Peel potato tubers and peel them. Grind potatoes on a fine grater. Peel the garlic and finely chop it.
4. Add vegetables to the minced meat and mix. Pour quite a bit of warm boiled water and mix again.
5. Dough cut into squares and roll each into a layer, a thickness of not more than two millimeters.
6. The filling is distributed evenly over one half of the dough, cover the second and fasten the edges tightly.
7. Deco cover with parchment and grease it with oil. We spread chebureks on it and leave it to rest for ten minutes. We send deco with semi-finished products to the oven. Bake at 175 C for about a quarter of an hour. Serve puff pasties with sour cream.
Recipe 4. Puff pastries with ham
Ingredients
Dough
sugar - 15 g;
flour - three glasses;
egg;
a pack of butter;
drinking water - 85 ml;
bag of dry yeast;
half a glass of milk;
sea salt.
Filling
sea salt;
200 g of ham;
fresh tomatoes - 200 g;
a glass of vegetable oil;
25 g ghee;
cheese - 100 g;
100 g of smoked sausage;
60 ml of dry white wine;
black pepper - 3 g;
onion head.
Cooking method
1. Dissolve dry yeast and a teaspoon of sugar in warm water. In a separate bowl, mix the sifted flour with salt and the rest of the sugar. Rub the frozen butter directly into the flour.
2. Add the egg to the yeast mixture, pour in the milk and shake with a fork. Pour the mixture into flour and knead the dough. We give it quickly so that the oil does not have time to melt. We collect the dough in a lump, wrap it with cling film and leave it in the refrigerator for a couple of hours.
3. Grind sausage and ham into small pieces. We rub the cheese coarsely and add it to the sausages. Mix. Peeled onions finely chopped. Fry it in ghee until golden brown.
4. Scald the tomatoes with boiling water and remove the thin peel. Finely chop the pulp of tomatoes and add to the onion, mix and simmer for several minutes, salt and pepper. Remove from heat, cool and mix with cheese and sausage. Pour the wine and mix.
5. Separate small pieces from the dough and roll them into thin cakes. We spread the filling and fasten the edges. Trim the excess dough with a special wheel.
6. Fry chebureks in a large amount of hot oil until golden brown.
Recipe 5. Chebureks from puff pastry with cheese
Ingredients
200 g puff pastry;
Sunflower oil
50 g of hard cheese;
chicken egg.
Cooking method
1. Free puff pastry from packaging, put on a table and thaw. Cut the dough sheet into four pieces.
2. Chop the cheese into large chips.
3. Roll the puff pastry thinly. Brush the edges with whipped protein and the remaining surface with yolk.
4. Put cheese chips on one side. Cover it with the second half of the dough and tighten the edges together.
5. Put the finished pasties in a pan with a lot of hot oil and fry until golden brown. Turn over and fry on the other side.
Recipe 6. Puff pastries with cottage cheese
Ingredients
freshly ground pepper;
puff pastry;
cottage cheese - 250 g;
salt;
green onions - 50 g;
on a bunch of cilantro and dill.
Cooking method
1. Wash the greens of dill, onion and cilantro, dry slightly and crumble finely. Combine it with cottage cheese, pepper, salt and mix.
2. Defrost the dough, roll it into a thin layer, sprinkling flour on the table. Cut a plate of tortillas.
3. Evenly spread the curd filling on one half of the tortilla. And fasten the edges, covering the second half of the dough
4. Fry pasties in hot oil over medium heat. Put the finished pasties on a flat plate, covering it with paper napkins.
Recipe 7. Puff pastry pasties with greens and feta cheese
Ingredients
egg yolk;
a pound of puff yeast dough;
25 g flour;
a bunch of parsley;
sour cream - 30 ml;
a quarter packet of butter;
250 g of feta cheese.
Cooking method
1. Free the dough from the film, place it on a table and leave to defrost.
2. Put the feta cheese in a deep plate and mash it with a fork so that there are no large pieces. Stir the feta cheese with the egg, flour, sour cream and butter.
3. Rinse the parsley and chop finely. Add greens to feta cheese and mix.
4. Roll the dough thinly and cut it into squares. Put on each filling, evenly distributing it in one half. Cover the filling with the second half of puff pastry and fasten the edges with a fork.
5. Cover deco with parchment and put pasties on it. Sprinkle with sesame seeds and put in the oven for a quarter of an hour. Bake at 180 degrees. Serve pasties for soup or main courses.
Puff pasties - tips and tricks
The ingredients for the puff pastry should only be cold.
Add a little water to the minced meat to make the filling juicy.
The more onions you put in the filling, the juicier it will turn out.
Fry chebureks in a large amount of vegetable oil, having previously heated it well.
