Chebureks with potatoes are a delicious pastry consisting of thin crispy dough and delicate filling. Potatoes are a great alternative to meat. The dish is prepared quickly and easily.
Option 1 chebureki with potatoes classic recipe
The classic recipe involves preparing baked goods with potato filling without additional additives. Add 1 spoon of vodka to the dough - the dough becomes tender and tasty.
To prepare pasties with potatoes according to the recipe you will need:
- 4 stacks flour;
- 1 kg of potatoes;
- 1 onion;
- 1.5 stack. water;
- 1 tsp Sahara;
- 1 stack sunflower oil;
- 1 tbsp. vodka;
- salt and pepper to taste.
Step-by-step preparation:
- In a large container, mix 8 tablespoons of butter with salt and sugar.
- Add flour in small portions, stirring the dough with a spoon.
- Knead soft dough. Form a lump, place in a bag and put in the refrigerator for half an hour.
- Cut the peeled potato tubers into 4-8 pieces and throw into boiling water. After boiling, add salt and cook until tender.
- Chop the onion very finely or grate it on a grater with small holes.
- When the potatoes are cooked, mash them, mix with onions, add a little pepper.
- On a table covered with a light layer of flour, roll out the dough thinly - no more than 4 mm thick.
- Using a metal utensil with a diameter of 15-20 cm, cut out several even circles from the dough.
- Place 2 tablespoons of filling in the bottom of each circle, then fold the piece in half, covering the filling.
- Use your hands to connect the edges of the workpiece, then make notches with a fork - this way the dough will better hold the filling during the frying process.
- Place raw pasties in a saucepan with hot oil and bake for 4-6 minutes on each side, turning the heat to medium.
- When both sides of the dough are covered with an appetizing golden brown crust, the pasties are considered ready. Place them on a paper towel to remove excess oil.
Option 2 quick recipe for pasties with potatoes
A quick recipe for pasties with potatoes is a simplified classic recipe. Here, the products are baked in the oven, and the cooking time is reduced due to the fact that pre-cooking the potatoes is not required.
Recipe Ingredients:
- 250 ml water;
- 400 g flour;
- 5-6 medium potatoes;
- 1 p. dill (optional ingredient);
- 1 egg yolk for greasing the dough;
- 2 tbsp. sesame seeds for sprinkling (optional ingredient);
- salt and spices to taste.
Description of the quick cooking method:
- Sift flour into a deep bowl, add salt, mix thoroughly. Pour 2-3 tablespoons of flour into a separate container - it will be useful when forming the dough.
- Pour water into a small saucepan and boil.
- Gradually pour boiling water into the bowl of flour, stirring with a spoon, then beat the resulting mass with a mixer.
- Cover the work surface of the table with a small layer of flour, then carefully transfer the dough there.
- Knead the soft elastic dough by hand, roll into a bun, which is placed in a deep bowl. Cover the container with a towel soaked in water and set aside.
- Remove the skins from the clean potatoes and grate them on a grater with large holes. Squeeze and drain the juice.
- Finely chop pure dill and mix with potato chips, add salt, pepper, and mix.
- Place the dough on a table covered with flour, form it into a thick sausage, which is cut into small equal circles.
- Roll out each circle thinly and place the filling on one half, covering with the other half.
- Use your hands to secure the edges of the future chebureks, then make notches using a fork.
- Place the pieces on a baking sheet lined with baking paper, grease with yolk, sprinkle with sesame seeds.
- Place the baking sheet in a heated oven and bake for 30 minutes at 180 degrees.
Option 3 chebureki with potatoes and cheese on kefir
Thin and tender cheburek dough made with kefir combined with a delicious filling is a baked product that you will want to repeat many times in a row.
Recipe Ingredients:
- 400 g flour;
- 0.5 kg potatoes;
- 1 egg;
- 100 g hard cheese;
- 2 tbsp. with a slide of butter;
- 150 ml kefir;
- 2-4 dill branches;
- ½ cup sunflower oil;
- salt and spices to taste.
How to cook chebureki with potatoes and cheese:
- Melt half of the prepared butter in a water bath and cool at room temperature.
- Pour kefir into a deep container, mix with egg and melted butter, add salt and beat with a whisk or fork.
- Add flour in small portions, stirring the dough with a spoon. When all the flour is in the bowl, knead the dough by hand and let it sit for 30 minutes.
- Cut clean potatoes without peel into pieces, throw into boiling water and cook until tender.
- Pour water from the pan into the sink, mash the potatoes, mix with grated cheese.
- Finely chop the dill and pour it into the potatoes, add the remaining piece of butter, add salt, pepper, and stir.
- Divide the dough into 14-16 equal pieces, each of which roll into a thin circle.
- Place the filling on the bottom of the circle, cover with the other half and seal the edges tightly.
- Fry the pasties in a frying pan in hot oil until golden brown on both sides. After frying, place on a paper towel to absorb any remaining oil.
Option 4 chebureki with potatoes and mushrooms
Baking according to this recipe turns out nourishing and tasty. An additional ingredient is added to the filling - champignons, which significantly improves the taste and adds a pleasant aroma.
What you will need:
- ½ cup water;
- 1 stack mashed potatoes;
- 1 stack flour;
- 7-8 medium champignons;
- 1 onion;
- ½ cup sunflower oil;
- salt and pepper to taste.
Cooking process:
- Cut clean mushrooms into slices, chop onions.
- Sauté the onion in hot oil until soft, add the mushrooms and fry until tender.
- Mix mushrooms with mashed potatoes, add salt, pepper, stir.
- Pour part of the flour (more than half) into a deep container, add water, salt and 2 tablespoons of sunflower oil. Mix everything thoroughly and add the rest of the flour in small portions.
- Knead a soft elastic dough, which is divided into 6 equal parts.
- Roll each part into a thin circle, place the filling on one side, cover with the other half, and seal the edges.
- Fry the chebureki in hot oil until golden brown on both sides, after cooking, place on a paper towel.
Option 5: simple pasties with potatoes
This version of the recipe resembles the classic one in the composition of ingredients and method of preparation. The only difference is that the dough does not include vodka.
Ingredients:
- ½ cup water;
- ¾ stack. sunflower oil;
- 400 g flour;
- 3 large potatoes;
- 1 egg;
- 1 onion;
- 1 chip soda;
- salt and spices to taste.
How to cook chebureki with potatoes simply and quickly:
- Boil the potatoes, add salt, and mash them.
- Fry the chopped onion in a frying pan and mix with the puree, add spices.
- Sift flour into a separate bowl, add salt and soda, mix.
- Heat the water slightly, pour it into a bowl with flour, and add oil there.
- Mix the dough thoroughly with a spoon, then knead by hand.
- Roll out the dough into a sausage and cut into equal pieces.
- Roll each plate into a thin flat cake, fill it with filling, and seal the edges tightly.
- Fry in a frying pan in plenty of hot oil until golden brown on each side. Then turn it over again and simmer under the lid closed for another 1 minute.
The finished pasties are soaked with a paper towel to remove excess oil and served hot. Chebureks are served as an appetizer with your favorite sauce or instead of bread for first courses.
You can quickly, cheaply and tasty make pasties with potatoes.
To prepare chebureki with potatoes, most of the money is spent on vegetable oil, which is required for frying.
The dough is made easily and quickly. And filling is even faster and easier.
First I prepare the filling. To do this, I peel the potatoes and cook them in salted water until tender.
While the potatoes are cooking, I make the dough. To do this, I mix wheat flour with salt and soda.
I add one egg,
warm water
and vegetable oil.
After this, I begin to gradually add flour and knead the dough. The dough should be elastic. I roll the dough into a log,
cover with cling film and put in the refrigerator. This takes me about 10 minutes maximum.
I peel the onion and chop it finely.
Lightly fry the onion in vegetable oil.
During this time the potatoes were cooked. I make mashed potatoes and add fried onions to it. I stir. Salt to taste. The filling is ready.
I take the dough out of the refrigerator. I divide it into small pieces,
I roll each of them using a rolling pin into a rectangular layer 0.5 centimeters thick.
I put potato filling on one half of the layer.
I cover the filling with the other half. I secure the ends with a fork.
I pour vegetable oil into a frying pan, bring it to a boil and put in the prepared pieces of future chebureks.
I fry on both sides: for one minute, then for another minute.
The dough is fried very quickly, and the filling inside is already ready for use.
I make sure to place the finished pasties on a paper towel (or paper napkins) in order to free them from excess vegetable oil.
Pasties with potatoes turn out crispy on the outside and soft on the inside.
For example, I like chebureks with potatoes more than chebureks with minced meat. Chebureks with minced meat.
Cooking time: PT00H30M 30 min.
Approximate cost per serving: 20 rub.
Chebureks with potatoes are just a variation of the famous Tatar pies. But, nevertheless, the dish has a lot of fans. It will help out during Lent, during a financial crisis, or save the situation when there is very little minced meat left, but you want to indulge in delicious pasties.
Pasties with potatoes - general principles of preparation
The dough for chebureks with potatoes and meat is the same, usually simple and unleavened. It can be kneaded in the usual or custard way using water, milk, kefir, and beer. There are a lot of recipes, a selection of the most interesting ones is below.
Boiled potatoes are used for chebureks. It is grated or pureed. Classic additions include onions and butter.
What else do they put in the filling:
Lard, meat products;
For taste, you can add different spices, garlic, parsley or dill. These pasties are formed in the usual way, giving the pies the appearance of crescents (semicircles). The detailed process is described below.
The products are fried in a frying pan in oil. Since the potato filling is already prepared, you just need to brown the dough. Chebureks should be served immediately. While they are hot, flavorful and crispy.
Simple pasties with potatoes and onions
Lenten variation of chebureks with vegetable filling. If the dish is not prepared for Lent, then you can add butter to the filling, it will turn out tastier.
Ingredients
1.5 tbsp. flour;
4 tbsp. water;
Spoon of vodka;
3 tbsp. l. oils
Filling:
700 g potatoes;
2 onions;
70 g butter;
Greens, seasonings.
Preparation
1. We start preparing the dish with potatoes. We boil the vegetable in its skin or peeled form, there is not much difference.
2. While the potatoes are boiling, mix oil, salt and vodka in water, add the recipe flour to them. Knead elastic and stiff dough. Place it in a bag and let the bun sit for half an hour.
3. Chop the onion, put it in a frying pan with oil, fry until almost done. If butter is used, the vegetable pieces will turn out very fragrant and beautiful.
4. Grate the boiled potatoes. Add fried onions, spices and herbs to it. Stir. Cool the minced meat well.
5. Take out the previously prepared dough and divide it into pieces. Roll out each one into a flat cake, the size of a standard flat plate for main courses.
6. Spread the potato filling into half.
7. Pinch opposite edges to form a semicircular pie.
8. Heat the oil and add the pasties. Fry the aromatic products until golden brown on both sides.
Pasties with potatoes and mushrooms on choux pastry
A recipe for another Lenten pasties with potatoes. Mushrooms vary the filling. Here we use ordinary champignons.
Ingredients
4.5 tbsp. flour;
40 ml oil;
250 ml water;
Filling:
500 g potatoes;
2 onions;
300 g mushrooms;
Seasonings, oil.
Preparation
1. Pour water into a saucepan, immediately add half a teaspoon of salt and all the oil. Place on the stove, bring to a boil.
2. Measure out ¾ cup of flour, add to the boiling liquid, quickly stir with a spatula and remove from heat. Cool the mass until warm, your hand should be patient.
3. Add the rest of the flour, knead the stiff dough. Place it in a bag to rest.
4. Boil the potatoes; you can use ready-made puree for the filling, if you have it.
5. Cut the onions and mushrooms. Place them together in a frying pan and fry with butter until done. There is no need to cover with a lid. On average, this will take about fifteen minutes.
6. Combine potatoes with mushrooms. Add spices and bring to the desired taste. Cool the filling until cold.
7. As soon as everything is ready for frying the pasties, take out the dough and form the products of the required size. How to make semicircular pies is described just above.
8. Deep-fry the chebureki. There is no need to keep them in oil for a long time, since the filling is ready.
Chebureks with potatoes and cheese on beer
Recipe for amazing pasties made from beer dough with potatoes and cheese. You can take any light beer. Any hard or processed cheese will also work.
Ingredients
250 g beer;
2 tablespoons of oil;
0.5 tsp. salt;
3-4 cups flour;
500 g boiled potatoes;
50 g butter;
2 onions;
1 clove of garlic;
150 g cheese.
Preparation
1. Add vegetable oil to beer. In a large bowl, combine the flour, passed through a sieve, and fine salt. Make a small well, start pouring in the beer and stir with a spoon. Gradually knead the dough with your hands. We send it on vacation in a package.
2. Mash the boiled potatoes or grate them. Same thing with cheese. If it is soft, then you can simply knead it. Fry the onion, put it in the minced cheese, squeeze out a clove of garlic. Stir, spices to taste.
3. Take the dough out of the bag, divide it into pieces, make pasties with potato and cheese mince in the usual way, the size is arbitrary.
4. Fry the products in oil, serve immediately, before the pasties have cooled down.
Chebureks with potatoes and meat
An economical option for pasties for those who only have a little minced meat. The dough for them is prepared with an ordinary egg, but if necessary, it can be omitted.
Ingredients
Glass of water;
2-2.5 tbsp. flour;
20 g butter.
Filling:
150 g minced meat;
4 potatoes;
1 onion;
Oil, spices.
Preparation
1. Add salt and butter and a glass of flour to hot water, stir. Leave the mixture to cool. Then add all the flour and break the egg. Knead hard dough.
2. Boil the potatoes whole or in pieces and mash.
3. Peel the onion, cut into cubes, put in a frying pan, fry for a minute.
4. Add minced meat to the onion and fry for another five minutes.
5. Mix mashed potatoes and fried minced meat filling with onions, season with spices to taste. You can add any herbs and garlic.
6. Divide the dough into 6-7 parts, roll out the cakes, lay out the meat filling with potatoes. We make semicircular pies.
7. Fry the formed products in oil and serve hot. After cooling, the chebureks are no longer as tasty.
Chebureks with potatoes and lard
The recipe for very juicy and satisfying pasties. You can use salted or smoked lard for them; it turns out delicious with bacon. Prepare the dough according to any of the recipes.
Ingredients
500 g potatoes;
150 g lard;
1 onion;
Preparation
1. Cut the lard into pieces and grind together with the onion through a meat grinder.
2. Boil the potatoes in their jackets, peel them and also twist them. You can grate or cut into small cubes. We do it the way we like best.
3. Mix potatoes and lard with onions, add spices. If the lard is salted, then this must be taken into account.
4. Stir thoroughly, squeeze out a clove of garlic to taste, you can add a little herbs.
5. We make pasties of any size, but the same size.
6. Fry the formed products with potato filling in oil.
Chebureks with potatoes on kefir
Variant of potato pasties made from kefir dough. You can use yogurt or fermented baked milk, any yogurt for kneading, even if it’s not fresh and a little sour. It will be just right for the test.
Ingredients
A glass of kefir;
Ground meat:
0.5 kg potatoes;
100 g onion;
Oil, spices.
Preparation
1. Kefir should have a temperature of 35 degrees, that is, not be cold. Add salt to it or to another fermented milk product used, add the egg and shake well.
2. Pour in flour and add while kneading until the dough stops absorbing the product. Mash well with your hands and leave for an hour.
3. Boil the potatoes, mash and cool.
4. Fry the onion in oil, season with minced meat. Spices to taste. You can also add mushrooms, herbs or lard to this filling.
5. Form pasties from kefir dough.
6. Fry in oil in the classic way.
7. These pasties can be cooked in a dry frying pan. Just to do this, cover the vessel with a lid and fry on both sides for 5 minutes over moderate heat. Take it out and grease it with oil.
Chebureks with potatoes and liver
A wonderful filling for potato pasties. You can use chicken or beef liver. You can also take pork offal, but in this case it is advisable to soak it in milk and cut it into pieces. Prepare the dough according to any of the options above.
Ingredients
400 g boiled potatoes;
250 g liver;
1 carrot;
1 onion;
70 g butter;
1 clove of garlic;
Preparation
1. Cut the onion into pieces, but not finely. Cut the carrots into thin slices.
2. Heat the oil, add the vegetables, fry for a couple of minutes.
3. Cut the liver into pieces, transfer the product to the vegetables. Fry for a couple of minutes, then cover the pan and simmer for a quarter of an hour until done under the lid.
4. Twist the fried liver. Vegetables and boiled potatoes through a meat grinder. Along with the main ingredients, we skip a clove of garlic. You can grind the products with a blender.
6. Make pasties with mashed potatoes and liver, fry in a frying pan.
Pasties with potatoes - useful tips and tricks
Potatoes for the filling can be prepared very quickly if you use the microwave. Peeled tubers are placed in a special bowl, a little water is added, on average the process will take 7-9 minutes, depending on the power of the oven.
The potato filling will be tasty and aromatic if you add onions fried in butter.
You can add any sausage products to the minced potato for chebureks. The taste of the filling will only benefit from this.
If you get a lot of chebureks, then some can always be frozen, either raw or fried. Pack the items well so that they do not absorb odors from the freezer.
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Step-by-step recipes for making pasties with potatoes: bubbly in a frying pan, with potatoes and dill in the oven, with cheese on kefir, fried with mushrooms, simple in a frying pan
2018-03-15 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
5 gr.
Carbohydrates
26 gr.170 kcal.
Option 1: Chebureks with potatoes - classic recipe
Chebureks are one of the traditional types of baked goods in the East. They put a variety of fillings. In our selection of recipes, we will look at options for preparing pasties with potatoes, we will prepare them in different ways, and add additional ingredients. We will prepare the dough and filling ourselves. There is nothing better than homemade baked goods, and you will see this.
Ingredients:
- 4 cups wheat flour;
- 1 dessert spoon of granulated sugar;
- 1 kg of potatoes;
- 1.25 cups of growing oil;
- 1.5 dessert spoons of edible salt;
- 1.5 glass of water;
- 1 large onion;
- 1 dessert spoon of vodka.
Step-by-step recipe for pasties with potatoes
To make the dough you will need a large container. First, pour eight tablespoons of refined vegetable oil, add granulated sugar and table salt. Stir until smooth. For convenience, we will use a mixer.
Add flour through a sifter. This is very convenient, you can add it in small portions, and the flour is immediately sifted, saturated with oxygen, and the dough turns out right.
Pour water a little at a time and process the dough with a mixer, pour in vodka and bring it to a stiff and at the same time elastic mass.
Note to the hostess: You probably have a question, why is vodka added to the dough? After introducing it and proofing the dough, the finished pasties will turn out pimply with bubbles.
Gather the dough into a bun, wrap in cling film and place in the refrigerator for half an hour.
Now we will need kitchen appliances again. Peel the onion, cut into several large pieces and pass through a blender.
The potatoes need to be peeled, rinsed and cut into cubes - this will cook them faster. Salt the water after boiling and cook for fifteen to twenty minutes.
Then you need to drain the water, leave a little for juiciness, mash the potatoes with a masher and add chopped onion.
Add black pepper and salt at your discretion and stir.
Let's start forming the chebureks. Remove the dough from the refrigerator, unroll it, and place it on a large cutting board dusted with flour.
Cut the dough into equal small pieces.
Roll each portion of dough into a thin circle. Place a portion of filling in the center. Now we fold the dough in half - we get a cheburek.
Seal the edges and go through it with a figured knife - real chebureks have a carved edge.
If you don’t have a figured knife, it’s okay. You can simply cut it with a knife or carefully form a spiral of dough along the edge; when frying, the dough will still rise a little, and the pasties will turn out beautiful.
We will fry the chebureks in a frying pan with a large amount of vegetable oil. The surface should be well heated, and the oil too.
Brown the pasties on both sides and place on thick paper towels to remove excess oil.
Afterwards, transfer the beautiful, rosy and tasty pasties to a common plate and serve.
Option 2: Quick recipe for pasties with potatoes
In this version, we will not waste time on frying in oil, we will make healthier pasties - bake them in the oven. We’ll add a little greenery to the filling for more flavor; we won’t pre-cook the potatoes, but grate them. Sprinkle sesame seeds on top. The chebureks will be finger-licking good.
Ingredients:
- 1/4 liter of water;
- 400 grams of wheat flour;
- 10 g table salt;
- 700 grams of potatoes;
- 1 bunch of dill;
- spices for filling;
- 1 yolk for greasing;
- 2 table spoons of sesame seeds for sprinkling.
How to quickly cook chebureki with potatoes
Using a sifter or sieve, pour flour into a large container, add salt and mix.
Place a little flour in a separate plate.
Boil the specified amount of water and pour boiling water into the flour mixture, process with a mixer until smooth.
Dust your work surface with flour and place the dough there. Continue kneading, kneading with your hands. We need the lump to stop sticking to our hands.
So, we have a soft, elastic bun. Place it in a bowl, cover with a damp towel to dry the dough, and prepare the filling.
Grate the peeled and washed potatoes on a coarse grater. Drain the resulting juice - the filling should not be liquid.
Wash the dill, chop finely and add to the potatoes. Sprinkle with black pepper and salt to taste and stir.
Transfer the dough ball to a work surface sprinkled with flour. Roll it out into one large thick sausage and cut it into equal pieces.
Roll out each part into a thin circle and place the filling on one side, close with the other part of the dough and seal the edges tightly.
We make a beautiful rim along the edge. Form all the pasties.
We cover a baking sheet with parchment and lay out our neat pasties. Break the egg, separate the yolk and shake it. Lubricate each cheburek with a silicone brush and then sprinkle with sesame seeds.
Preheat the oven to 180 C and place a baking sheet there. Bake until lightly browned for about half an hour and remove. Focus on the power of your oven.
We transfer the finished pasties to a large plate and invite everyone to a tasting.
Option 3: Chebureks with potatoes and cheese on kefir
Using this recipe we will get beautiful and satisfying chebureks. Kefir will serve as the basis for the dough. Add a little cheese to the filling, so the finished dish will turn out tastier and more tender. After forming beautiful chebureks, we fry them in oil until golden brown. Tender and soft on the inside, crispy on the outside - the pasties will be a success.
Ingredients for the dough:
- 400 grams of wheat flour;
- 150 ml kefir;
- 1 egg;
- 50 g oil drain;
- 10 grams of table salt.
Filling:
- 500 grams of potatoes;
- 1 table spoon oil drain;
- 100 grams of hard cheese;
- 3-4 sprigs of dill;
- spices to taste;
- 100 ml of oil for frying.
Step by step recipe
Melt the butter until liquid.
Take a large bowl, pour room temperature kefir, melted butter, break an egg, add salt and whisk until smooth.
Add flour through a sifter or sieve and bring until smooth. Then you need to knead the dough with your hands on the work surface.
Cover the bowl with a clean kitchen towel and leave for half an hour at room temperature.
Peel and rinse the potatoes, cut into small cubes and boil until fully cooked.
Drain the water and mash the potatoes.
Grate the cheese on a fine grater and pour into the potatoes.
We rinse the dill sprigs, cut off the roots, and finely chop the greens. Pour into the filling.
Add butter, spices and stir everything until smooth.
Remove the dough from the bowl and cut into fifteen equal portions. Roll each into a thin flat cake and fill with filling. Place it on one side of the cake, then cover it with the other side and seal the edges.
Using the tines of a fork, press the edge of the cheburek to make it nice.
Heat a frying pan, pour in oil and fry the pasties until they are beautifully golden brown on both sides.
We transfer the pasties to a plate lined with paper towels and treat them to our relatives.
Option 4: Chebureks with potatoes and mushrooms
We will cook the dough in water and add champignons to the filling. It will turn out very satisfying and tasty. We will fry in a large amount of oil, and we will make the chebureki themselves on a thin dough, then they will be correct.
Ingredients:
- 100 ml water;
- 1 cup wheat flour;
- 5 grams of table salt;
- 10 ml grows oils.
- Filling:
- 1 cup mashed potatoes;
- 6-8 champignons;
- 1 onion;
- grows oil for frying.
How to cook
Wash the champignons to remove dirt and cut into small slices.
Peel the onion and chop it with a knife.
Heat a frying pan with oil, add the onion and cook until translucent. Add mushrooms and fry until lightly golden.
Add mushrooms fried with onions to the puree, salt, pepper and mix.
First add three-quarters of the sifted wheat flour into a large bowl. Add the remaining ingredients for the dough and stir. Then add the remaining flour a little at a time and knead the elastic dough.
Divide into six equal portions, rolling each into a thin circle.
Place the filling on half of the flatbread, cover with dough and seal the edge. It can be made into a spiral, a braid, or cut with a curly knife.
Pour oil into the frying pan, there should be a lot of it so that the cheburek floats. Heat and fry the chebureki until beautifully golden brown on both sides.
If you want to make beautiful bubbles on the dough, pour hot oil over the cheburek directly from the frying pan.
Transfer the pasties to paper towels, let the oil drain, then onto a common dish.
Option 5: Simple pasties with potatoes
This option is close to the classic one, only we will not add vodka to the dough. We will need a standard baking set and potatoes and onions for the filling. It turns out very tasty, and is easy and quick to prepare.
Ingredients:
- 100 ml water;
- 400 g flour;
- 1 dessert spoon of salt;
- 1 pinch of soda;
- 1 egg;
- 3 large potato tubers;
- 1 onion;
- spices for filling;
- 20 ml of butter in the dough;
- 150 ml of oil for frying.
Step by step recipe
Peel the potatoes, wash them and cut them into cubes - this will cook them faster. Add salt to the water and cook until tender.
Then drain the water and mash the potatoes.
Finely chop the peeled onion, lightly brown it in a frying pan with butter and add to the potatoes.
Sprinkle with spices and stir.
Sift the flour, add salt and soda, stir everything.
Beat in the egg, pour in warm water and the specified amount of oil. Bring to a smooth and soft dough.
First you can process it with a mixer, then knead it with your hands.
Roll the dough into a sausage, cut into equal parts. Roll each into a thin layer and fill with filling.
Seal the edges together and press them down with the tines of a fork.
Heat the frying pan well, pour in the oil and bring it to a boil. Transfer the pasties and fry for one minute on each side. They should float in oil, pour oil on top too. Then carefully turn over and simmer for another minute.
Place the finished portions on paper towels to drain the oil. Then you can serve it on the table.
An original recipe for chebureks with mashed potatoes as a filling and a little-known technique for obtaining crispy dough with pimples. Total cooking time is 90 minutes.
Secrets. If you use still mineral water instead of regular water, the dough will be more tender. The addition of vodka gives a characteristic crunch; after heat treatment, the alcohol completely evaporates. Sugar is responsible for the golden brown crust during frying, and thanks to sunflower oil, “signature” bubbles will appear on the pasties. Onions make the potato filling more flavorful and juicier.
Ingredients for 6 pieces:
- wheat flour - 4 cups;
- potatoes – 1 kg;
- onions – 1 piece (medium);
- water – 1.5 cups;
- vodka – 1 teaspoon (optional);
- sugar – 1 teaspoon (without a slide);
- vegetable oil – 1 cup;
- salt – one and a half teaspoons;
- ground black pepper - to taste.
Recipe for chebureks with potatoes
1. Mix 8 tablespoons of sunflower oil, sugar and salt in a deep bowl for preparing the dough. Gradually add sifted wheat flour.
2. Add water and vodka. Knead the pastry dough until it becomes stiff and elastic. Then roll into one ball, wrap with cling film and leave in the refrigerator for 30 minutes.
The dough should be elastic 3. Wash the potatoes, peel them, cut them into large pieces and boil until tender in lightly salted water.
4. Peel the onion, chop and grind in a blender or meat grinder.
5. Mash the potatoes, add onion and ground black pepper. Stir until smooth.
6. Sprinkle the work surface with flour. Roll out the dough into a thin layer (approximately 3-4 mm). Using a metal lid or plate, cut out circles with a diameter of 15-20 cm from the dough.
The circles must turn out even, otherwise you won’t be able to make a potato cheburek properly!
7. Place potato and onion filling on one part of each piece, as shown in the photo. Cover the top with the other half of the dough.
Leave a little space around the edge of the filled part to make it easier to mold the workpiece. 8. Pinch the edges of each cheburek with your fingers, then make notches along the edges with a fork so that the filling holds better and does not fall out.
9. Heat a deep frying pan with vegetable oil. Fry the pasties over medium heat on both sides until cooked (a golden crust appears). It takes approximately 3-5 minutes.
Chebureks should literally float in boiling oil! 10. Place the finished pasties with potatoes on a paper napkin and leave for 2-3 minutes to remove excess oil.