What could be tastier than a cheburek? Under the crispy crust hides a fragrant and juicy filling. Previously, in the historical homeland, pasties were fried only in mutton fat, so the dish was always eaten hot. Now, much has changed in the technology of their preparation. Dough began to be cooked in a different way. Now many people make pasties on kefir, because the result of such a culinary experiment is always very tasty.

Classic pasties with kefir meat

The dough for classic pasties is kneaded on water. What is better kefir dough? To begin with, such fried pies remain soft even after cooling, and the cheburek from the classic dough on water is only good when hot. Cold, it becomes hard and no longer crunches. And besides, the dough on kefir for pasties is softer, more airy and easier to roll.

Ingredients for one glass of kefir:

  • egg;
  • 1/2 teaspoon of salt;
  • 3 to 4 cups flour.

How to cook:

  1. Mix the kefir with the egg, adding salt.
  2. Add flour a little, kneading the dough. It is added so much that the dough becomes a little softer than for dumplings.

After kneading the dough, rest is required. It is needed so that the gluten contained in the flour swells. During this time, it absorbs moisture, which later evaporates during heat treatment, creating a bubble crust.

Prepare the filling.

Ingredients:

  • 2 to 3 onions;
  • 250 grams of ground beef and pork;
  • approximately 5 tablespoons of water.

We will taste and salt the minced meat to taste.

How to cook:

  1. Stir the minced meat with finely chopped onions, pepper and add.
  2. So that it fills the inside of the cheburek with aromatic meat juice, add water and stir well.
  3. From the dough we form 10 balls, each of which needs to be rolled into a thin round cake.
  4. Fill with minced meat 1/3 of each prepared workpiece.
  5. Fold the cakes in half and pinch the edges. So that the products were elegant, they can be cut off at the edges with a curly knife, making cloves. Oil for frying needs a lot. A real cheburek should swim in boiling fat.
  6. As soon as the sides become rosy and covered with delicious bubbles, we transfer the products to a paper napkin or towel that absorbs excess fat.

We serve the dish right away, because everyone knows that the most delicious pasties are hot!

No eggs with vodka

Such pasties can be prepared with both meat and cheese fillings.

Ingredients:

  • filling;
  • 0.5 kg of flour;
  • 2 tbsp. tablespoons of vodka;
  • 3/4 cup yogurt.

Dough must be added.

How to cook:

  1. Kefir is slightly warmed up, mixed with vodka and salt.
  2. Sift flour 2 - 3 times and gradually add it to the kefir mixture, kneading a soft dough.
  3. We divide the dough into portions, of which thinly roll round cakes.
  4. We distribute the filling on one half of the workpiece and fasten the edge, covering it with the other half of the dough.
  5. Fry until golden brown on each side.

With spinach

Adding spinach to the dough will make this tasty, but not too dietetic dish more healthy. Such pasties are good with meat filling. There is also a variant of unleavened pastry with spinach filling.

Ingredients:

  • egg;
  • a glass of kefir;
  • spinach;
  • flour about 3.5 cups.

Such a dough takes a lot of salt - 1 teaspoon.

How to cook:

  1. Dry the washed spinach and grind it with a blender.
  2. For the test we combine kefir with an egg and salt. We spread the spinach there, mix well.
  3. Pour the flour in parts, knead each portion until the composition is homogeneous.
  4. We give the finished test a rest for about half an hour. So that it does not wind, we cover it with cling film.
  5. Roll out the base with a thin layer and cut circles out of it with a suitable capacity. Then we proceed, as with ordinary pasties.

Crispy pasties on kefir and water

This is a recipe for custard dough for pasties with kefir. It successfully combined the virtues of both options.

Read also:recipe chebureks with meat at home

Ingredients:

  • one glass of kefir and water;
  • egg;
  • 2 tbsp. tablespoons of vegetable oil;
  • about 4 cups flour.

For taste and crisp, put half a teaspoon of salt and the same amount of sugar in the dough.

How to cook:

  1. Heat the water to a boil, to which we add sugar, salt and vegetable oil.
  2. In small portions, add flour (about half a glass) to the boiling mixture, stirring well each time.
  3. We wait until the composition cools down, and interfere with the egg and kefir in it.
  4. Add the remaining flour, which must first be sifted. The dough should be elastic
  5. We give him a break, but for now we are preparing the filling.
  6. We roll out the base and prepare the pasties in the usual way.

The most tender pastries

The secret of this recipe is in the thorough sifting of flour and in well-beaten kefir with egg. It is these two components that make the dough so tender.

Ingredients:

  • egg;
  • 200 ml of kefir;
  • 3 to 4 cups flour.

How to cook:

  1. Mix kefir with salt and add the egg. Beat the mass with a whisk or a blender.
  2. Sift the flour twice and add it to the kefir mass in small portions, each time mixing until smooth.
  3. The output should be a very tender dough that will bubble slightly. Let it rest a bit, and in the meantime we will prepare the filling.
  4. We dust the table well with flour and roll the dough on it very thinly (no thicker than 3 mm). Next, we do as with any other pasties.

It is interesting:dough for chebureks boiled in boiling water

Chebureks on kefir and ryazhenka

Ryazhenka gives the products a peculiar flavor of baked milk, and the addition of soda is designed to make the dough more magnificent.

Ingredients:

  • half a glass of ryazhenka and kefir;
  • about 3 glasses of flour;
  • 1/3 teaspoon of soda;
  • egg.

How to cook:

  1. Add soda to the mixture of kefir and fermented baked milk.
  2. After mixing, let the composition stand for 5 minutes.
  3. Season the mixture with two pinches of salt, beat the egg and beat with a whisk.
  4. Sift the flour and add to the mixture in small portions. The dough should be soft but elastic.
  5. We roll it in the form of a tourniquet, cut into small pieces, each turn into a cake.
  6. We start the preparations and fry the pasties, as usual.

The secrets of juicy and tasty toppings for chebureks

Cheburek is from the East. It is there that you can find out all the intricacies of preparing the filling for him.

Tasty recipe:mincemeat for pasties

Classics are pasties with meat, some of the secrets of which you will discover for yourself right now:

  • For every 500g of minced meat, 1 onion is taken, about a glass of meat broth and a bunch of dill.
  • Diced onions are kneaded with a rolling pin until it stops crackling.
  • Putting together the ingredients, you need to act very gently. If you press hard on the meat, the stuffing may stick together in a lump.
  • The broth is added last, pouring it in small portions. Each time, the filling must be mixed so that the liquid is absorbed, and its amount depends on the type and density of meat.
  • Stuffing before cooking pasties should stand in the refrigerator for 30 minutes.

There is another way to prepare meat fillings. It is best to take beef for her, but it is perfectly acceptable to use mixed pork and ground beef. Onions are added to it in a ratio of 1: 1. It is not cut, but rubbed on a fine grater or chopped using a blender. About 120 g of cold water is added to each kilogram of minced meat without onions, some prefer to use heavily crushed ice.

Read also:bubble pastry dough

In chebureks, you can put not only meat filling. There are tons of options.

  • For cheese fillings, grate hard cheese with fine holes and mix it with chopped herbs to your liking.
  • For potato filling, mashed potatoes are mixed with salt, onion and ground pepper. Greens and mushrooms can serve as a good addition.
  • For cabbage filling, finely chopped cabbage is stewed until soft with onions and carrots, seasoned with spices and salt.
  • For the filling of rice, it is boiled and mixed with a chopped steep egg. You can add greens, peppers, sour cream to the filling and be sure to add salt.
  • For mushroom filling, it is permissible to take forest mushrooms, oyster mushrooms or champignons. Forest must first be boiled, the rest can simply be cut and stewed immediately with butter. Onions will need to be added to any mushrooms in the middle of frying. The filling should be browned.

In the preparation of the filling for pasties no special restrictions exist. You can safely compose products that combine well with each other to your taste.

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