6 recipes for pasties with meat at home

Crispy products with fragrant and juicy filling, deep-fried, it is most delicious to enjoy freshly prepared. The recipe for pasties with meat at home is not complicated, and the amazing taste of the dish will not leave household members indifferent. Below are various baking options.

Chebureks with meat - a classic recipe

In the vastness of the network there are many cooking options, but the most delicious and tested remains the classic.

Ingredients:

• flour - 970 g;
• salt - 2 tsp;
• warm water - 0.5 liters;
• fat - 50 g.

Filling:

• onions - 340 g;
• minced meat - 670 g of mutton (beef);
• greenery;
• salt - 1 tsp.

Cooking:

1. Pour flour into the container, pour half the norm of water. Stir.
2. Pour the rest of the liquid into the pan and salt.
3. Put fat.
4. Wait for the boil.
5. Cook the mixer.
6. Pour boiling liquid into flour, beat.
7. Knead until mixture cools slightly.
8. Then knead with your hands.
9. Put in a bag.
10. Put in the refrigerator.
11. To prepare the filling: chop peeled onions. You can use a meat grinder, blender or grater.
12. Chop greens.
13. Place minced meat, salt, herbs, spices in a bowl. Knead and roll out the dough.
14. Cut circles in a comfortable shape.
15. Place the filling on one side, cover the second.
16. Pinch the edges, you can use a fork.
17. Remove the pan, add oil, heat.
18. Place the pasties. Fry a couple of minutes.
19. Put on a paper towel, it will help remove fat.
20. Put in a plate. Cover to keep warm while preparing the next batch.

The recipe for cooking, as in cheburechny

Feel the taste of childhood by preparing a fragrant pie filled with delicious juicy filling with crispy, finest dough.

Ingredients:

• flour - 450 g;
• water - 150 ml per dough;
• salt;
• water - 125 ml for minced meat;
• minced meat - 320 g;
• salt - half a teaspoon;
• sunflower oil - 2 tbsp. spoons;
• parsley - 30 g for minced meat;
• onions - 160 g for minced meat;
• white pepper for minced meat.

Cooking:

1. Salt the flour.
2. Make a hole in the center. Pour in water for the dough.
3. Pour in sunflower oil.
4. Knead, you get a dense mass.
5. Wrap in a bag.
6. Put in the refrigerator.
7. Grate the bulbs. You can use a grater or blender.
8. Mix with minced meat.
9. Chop greens. Add to the minced meat with salt, pepper.
10. To mix. Recapture the resulting mass.
11. Pour in the norm of water for forcemeat.
12. To mix. Get a liquid mass.
13. Roll a thin dough with a rolling pin, cut circles.
14. Place minced meat in the center.
15. Clasp and fasten the edges, pressing with a rolling pin.
16. Put in boiling oil. Fry.

Dough for pasties: options

This delicacy is popular regardless of the time of year. Delicious dough can be prepared in many ways.

On kefir

Thanks to this option, you will get a soft fragrant cheburek.

Ingredients:

• egg - 1 pc.;
• kefir - 250 ml;
• salt;
• flour - 500 g.

Cooking:

1. Pour kefir into the container, add salt.
2. Pour in the egg. Mix.
3. Pour flour in small portions, kneading the dough.
4. The resulting mass is not hard and not soft.
5. Wrap in a bag, put in the refrigerator.
6. After half an hour, you can start cooking.

Mineral Crisp Dough

This is an amazing pastry for pasties with bubbles. Envelopes with meat just fly away from the plate.

Ingredients:

• water - 300 ml cold mineral;
• oil - 1 tbsp. a spoon;
• flour - 520 g;
• sugar - half a teaspoon;
• table salt - half a teaspoon.

Cooking:

1. Pour water and gases into a large bowl, add salt to it.
2. Add sugar, mix until completely dissolved.
3. Add oil, stir.
4. Sift the flour.
5. While mixing, carefully pour it into the liquid.
6. If it sticks to the surface, add more flour than specified in the recipe.
7. Leave in the refrigerator, wrapped in a bag, for an hour.

Choux with bubbles

This cooking option is loved by many, because it does not require many products and special efforts for cooking. Cheburek will turn out soft and will remain so, even after cooling.

Ingredients:

• flour - 670 g;
• salt - 1 teaspoon;
• water - 170 ml hot;
• sunflower oil - 30 ml;
• egg - 1 pc.

Cooking:

1. Mix boiling water with salt and oil. Pour flour (75 g). Stir so that the mass is without lumps.
2. Pour in the egg. Stir.
3. Pour the rest of the flour into a slide. Pour liquid into the center, mix.
4. After half an hour, knead again.
5. After half an hour you can cook.

Puff

A recipe that is common among Crimean Tatars.

Ingredients:

• flour - 440 g;
• vegetable oil - 80 ml;
• water - 180 g;
• salt - half a teaspoon;
• yolk - 1 pc.

Cooking:

1. In the container, mix the yolk with salt.
2. Pour in water and oil, stir.
3. Pour flour through a sieve.
4. Knead.
5. Twist the ball. Fold in a bag and put in the refrigerator.

Yeast

It is believed that the most delicious cheburek cooked with yeast.

Ingredients:

• yeast - 1 tsp;
• flour - 780 g;
• salt;
• warm water - 320 ml;
• sunflower oil - 2 tsp;
• egg.

Cooking.

1. Pour warm water into a saucepan, pour in yeast. Mix.
2. Boil.
3. Pour 100 g of flour. Mix.
4. Pour in the egg.
5. Pour the rest of the flour, knead the dough.
6. Give an hour for the mass to infuse.

Chebureks with veal or lamb

To make the dish real and not spoil the mood, no need to regret the oil. Cheburek must swim in it. For crisp and golden crust, spread only in boiling oil. It’s convenient to use a deep fryer for cooking. To remove excess oil that remains on the surface, place the product on a paper towel.

Ingredients:

• flour - 600 g;
• salt;
• water - 320 ml;
• black pepper for minced meat;
• egg;
• onions - 370 g for minced meat;
• olive oil - 1 tbsp. a spoon;
• lamb or veal (two types of meat can be used) - 750 g;
• milk - 2 tbsp. spoons.

Cooking:

1. Boil water, add salt.
2. Pour in oil.
3. Quickly pour half a glass of flour, stirring, brew the mass.
4. Cool.
5. Pour in the egg, then milk.
6. Knead.
7. Be sure to rest for half an hour.
8. For the filling, grind meat and onions using a meat grinder.
9. Add salt and pepper. Stir.
10. Thinly roll out the dough. Cut circles using a bowl or plate.
11. Place minced meat in the center. Fasten the edges.
12. Hot oil. Place a cheburek. To fry.

With chicken

Cakes are made with crisp and delicate juicy filling inside.

Ingredients:

• salt - 1 teaspoon;
• water - 240 ml;
• wheat flour - 4 tbsp. spoons;
• sugar - 1 tsp;
• egg - 1 pc.

Filling:

• salt - 1 teaspoon;
• chicken fillet - 750 g;
• champignons - 470 g;
• dried garlic powder - 1 teaspoon;
• green onion - 30 g;
• ground pepper - half a teaspoon.

Cooking:

1. Mix all products intended for the test.
2. Knead, roll up the ball.
3. Give a rest for half an hour.
4. Chop the onion, let it go.
5. Chop the mushrooms, add to the onion. To salt.
6. Fry.
7. Grind the fillet using a meat grinder, mix with frying.
8. Combine chopped onion with meat, salt, add spices. Mix.
9. Roll out the dough, cut out circles.
10. Place the filling, covering the edges.
11. Transfer to hot oil. Fry on both sides.

With beef and pork

A delicious filling, combined with the finest dough, will bring you true pleasure.

Ingredients:

• onions - 50 g;
• water - 150 ml for minced meat;
• water - 120 ml;
• flour - 150 g;
• greens - 100 g;
• vegetable oil - 130 ml for the test;
• cooking oil - 1000 ml;
• minced pork with beef - 320 g;
• salt.

Cooking:

1. Mix the water for the dough with oil, add salt and warm it.
2. Combine with flour, knead the dough.
3. Give time to stand for two hours.
4. Add chopped greens to minced meat, salt.
5. Pour in the water specified for the minced meat.
6. Mix. The presence of water will give the desired juice to the filling.
7. Roll out the dough, cut circles. Place the meat filling.
8. Fasten the edges by pressing with a rolling pin, cut with a curly knife.
9. Hot oil.
10. Transfer the workpiece to oil.
11. Fry.
12. Remove, place on a napkin. Transfer to a dish in a couple of minutes.

Crimean pasties with meat

Minimal financial and time costs, and as a result a great effect.

Ingredients:

• vegetable oil - half a teaspoon;
• flour - 520 g;
• salt;
• water - 240 ml.

Filling:

• parsley - 20 g;
• minced meat - 290 g;
• ground pepper;
• onions - 160 g;
• salt;
• meat broth or water - 5 tbsp. spoons.

Cooking:

1. Pour oil into the flour and salt.
2. Grind with your hands.
3. Pour in water, knead flour.
4. Close in the package. Leave for half an hour.
5. Grind onions, for this use a blender.
6. Mix with minced meat.
7. Chop the parsley, add the salt and pepper to the minced meat, mix.
8. In order for the semi-finished product to become softer and more uniform - beat off.
9. Pour in the broth, in its absence - water.
10. Stir.
11. Thinly roll out the dough, cut out circles using any materials at hand: a plate, a lid, etc.
12. Place the filling. Blade the edges.
13. Heat oil.
14. Fry cheburek on both sides until golden brown.

It is tasty to cook chebureks with cheese, for this, add grated cheese to the filling of any recipe you like.

How to sculpt and fry?

You can cook in various ways:

1. Cut a piece of dough, roll a ball, roll out with a rolling pin. Get the basis for one serving.
2. You can immediately roll out the whole mass and cut out with a bowl or a plate of the workpiece.

In the second embodiment, it will be necessary to dust the surface with flour more often, this will make the mass more rigid, but the pasties themselves will be the same in size.

Spread the filling on the first half, and cover the second with the top. Familiar pasties have a serrated border. To do this, you can use a special device or an ordinary fork, pinching her dough.

To fry products, you need to pour a lot of oil into the pan. Be sure to heat it up. Place the meat blanks and fry. Then move them to a paper towel. When the excess oil is absorbed, transfer to a dish and serve.