Step 1: Prepare the dough.
Place the butter in a saucepan and dissolve it over low heat. After this, add a cup of water, a teaspoon of salt and 2 tablespoons of vegetable oil to it. Bring the mixture to a boil, remove from heat and, stirring vigorously with a wooden spatula, add one cup of previously sifted flour. Stir the mixture and return it to the heat. Stirring constantly, simmer the contents of the pan for about another minute, until the dough is cooked and begins to gather around the spatula. Remove the pan from the heat and cool the mixture until warm. Next, beat in the eggs one at a time and gradually add 2 cups of flour, while kneading into a soft and elastic dough. When ready and smooth, cover it with a clean kitchen towel and leave to “rest” for 30 minutes.Step 2: Prepare the filling.
Wash potatoes and dill in water. Next, use a kitchen knife or a special vegetable peeler to peel the potatoes and wash them again. We cut it into 4-6 parts, depending on the size of the tuber. Place the potatoes in a saucepan and fill them with water so that the liquid completely covers the cubes. Place the container on medium heat and cook for 15-20 minutes. The readiness of the potatoes must be checked with a knife or fork. It should be soft. Next, drain the water, place the potatoes in a blender container and grind until pureed, or do it manually with a special masher. Gradually pour milk into the potato mixture in a thin stream and continue whisking the puree until it becomes airy and uniform in consistency. Salt and pepper the mass. Finely chop the dill and add it to the puree, mix the ingredients thoroughly. Our potato filling is ready. Before forming the pasties, it must be placed in a warm place so that the potatoes do not freeze when cooling. You can wrap the container with puree in a blanket or blanket, or you can place it in the oven and keep it at a temperature of 40-50 degrees. Step 3: Form pasties with potato filling.
Divide the dough into 4 equal parts using a knife sprinkled with flour. We roll each piece into a uniform sausage, which we subsequently cut into equal flat cakes, approximately 3 centimeters thick. Next, sprinkle the table with flour and roll out the flatbread on it into a thin round sheet. Place a tablespoon of filling on one half of it and distribute it a little. Cover the filling with the other half of the sheet and fasten the edges of the cake together with your fingers. At the same time, use the palm of your free hand to slightly press the cheburek on top, expelling the air from the product. Next, take a fork and run the tines along the edge of the pasty, thus securing the edge of the crescent even better. Step 4: Fry the pasties.
Place the frying pan on medium heat, pour a small amount of vegetable oil into it and heat it up. Next, place the pasties in the frying pan and fry them on both sides until golden brown. In fact, the products cook very quickly, so a minute for each side of frying will be quite enough. Step 5: Serve pasties with potatoes.
We remove the finished pasties from the frying pan, soak them a little with paper napkins to remove excess oil, put them in a pile in a bowl or plate and cover them with another one on top so that the products steam a little. Cool the pasties in this form until warm and serve with vegetable salad, sour cream or just tea. Enjoy your meal! These chebureks can also be wrapped with a thin slice of cheese placed in a potato filling. During frying, it will melt and give the products a pleasant aftertaste and special juiciness.
In order for the finished chebureks on the table to be less oily, after removing them from the frying pan, you can also hold them on a mesh for a while so that the excess oil drains off, and only then blot them with paper napkins.
The next day, the pasties can be reheated using a microwave or in the oven at a temperature of 70 degrees: this will take no more than 5-7 minutes.
Tatar meat pies, or chebureks, can be filled with other fillings. For example, chebureks with potatoes are very tasty. They can be prepared when there is no minced meat in the house or there is an Orthodox fast, but you really want to eat something tasty.
Delicious pasties with potatoes are made using simple unleavened or choux pastry
Ingredients
Salt 2 tsp Vegetable oil 100 milliliters Vodka 1 tbsp. Bulb onions 2 pieces) Water 1 milliliter Potato 700 grams Flour 600 grams
- Number of servings: 12
- Preparation time: 40 minutes
- Cooking time: 30 minutes
Classic recipe for chebureks with potatoes and onions
The easiest option is to mix potatoes with fried onions. The dough for pasties is made simple, but with a twist - with the addition of vodka. The result is a very tasty, satisfying and beautiful dish.
How to cook
- Let the potatoes cook.
- Meanwhile, make dough. To do this, mix salt in warm water, add 3 tbsp. l. oil from the general norm, pour in vodka.
- Sift the flour and knead a stiff but elastic dough. Adjust the amount of flour, as its properties differ from one manufacturer to another.
- Let the finished dough rest in the refrigerator, wrapped in cling film.
- Cut the onions into small cubes and fry in 1 tbsp. l. oil until transparent.
- When the potatoes are cooked, grate them and mix with the fried onions, add salt and stir.
- Divide the rested dough into small pieces, roll each into a very thin flatbread, approximately the size of a regular plate for the second course.
- Place potatoes and onions on half of the flatbread, cover the filling with the opposite edge and seal the edges. The result was a cheburek with its characteristic semicircular shape.
- Fry the chebureki on both sides in hot oil until golden brown and delicious.
Serve the finished pies with tea, black or green.
Chebureks with potatoes and mushrooms
You can add mushrooms to the basic potato and onion filling. These can be ordinary champignons, which are sold all year round, or freshly picked and therefore especially aromatic wild mushrooms. The dough for these pasties will be custard.
Ingredients:
- 4.5 tbsp. flour;
- 250 ml water;
- 500 g potatoes;
- 300 g fresh mushrooms;
- 2 pcs. onions;
- 100 ml vegetable oil;
- 2 tsp. salt.
How to cook
- Pour enough water into the saucepan, throw in 1 tsp. salt without a slide, 4 tbsp. l. oil and bring to a boil.
- Pour half a glass of flour into a saucepan with boiling water, stirring vigorously with a spoon, and immediately remove from heat.
- When the flour base has cooled to such a state that it does not burn your hands, knead the dough by adding the rest of the flour. It should turn out cool.
- Let it rest in the cold - this will make the structure homogeneous.
- Boil and mash the potatoes, add salt to taste.
- Fry for 1 tbsp. l. hot oil, diced onions and mushrooms.
- Make minced meat by combining fried mushrooms with mashed potatoes.
- Divide the dough into pieces, roll out thin, no thicker than 2 mm flat cakes with a diameter of approximately 15 cm.
- Place minced potato and mushrooms on one half of the flatbread, cover with the other half and form pasties.
- Fry them on both sides in oil.
Chebureks are fried very quickly, literally in 3-4 minutes, since the filling is already ready.
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 way they will cook 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 out 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 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 pasties. 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 pasties 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 grow oil.
- 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.
Transfer the finished portions to paper towels to drain the oil. Then you can serve it on the table.
Delicious pasties with potatoes are made using simple unleavened or choux pastry
Ingredients
Salt 2 tsp.
Vegetable oil 100 milliliters
Vodka 1 tbsp.
Onion 2 pieces(s)
Water 1 milliliter
Potatoes 700 grams
Flour 600 grams
- Number of servings: 12
- Preparation time: 40 minutes
- Cooking time: 30 minutes
Classic recipe for chebureks with potatoes and onions
The easiest option is to mix potatoes with fried onions. The dough for pasties is made simple, but with a twist - with the addition of vodka. The result is a very tasty, satisfying and beautiful dish.
How to cook
Serve the finished pies with tea, black or green.
Chebureks with potatoes and mushrooms
You can add mushrooms to the basic potato and onion filling. These can be ordinary champignons, which are sold all year round, or freshly picked and therefore especially aromatic wild mushrooms. The dough for these pasties will be custard.
Ingredients:
- 4.5 tbsp. flour;
- 250 ml water;
- 500 g potatoes;
- 300 g fresh mushrooms;
- 2 pcs. onions;
- 100 ml vegetable oil;
- 2 tsp. salt.
How to cook
Chebureks are fried very quickly, literally in 3-4 minutes, since the filling is already ready.
Tatar chebureks do not have to be cooked with meat. In the photo, the chebureks with potatoes look exactly the same as a traditional meat dish - you can’t tell the difference. The dough and filling are prepared quickly, the pies turn out very filling and tasty.
In the next article: a recipe for delicious giblets in sour cream
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.