How to cook minced meat for chebureks. Dough for pasties with bubbles, as in pasties

Sunny, fragrant and very juicy ... Yes, these are everyone's favorite pasties with meat, with the recipe for which I want to introduce you. To be honest, I classify chebureks as one of the dishes for which you need to "mentally prepare", as well as dumplings and belyash, although there is nothing difficult in preparing both of them. But they are prepared, as a rule, for a large company or for the future, so they require a little more time and a little more of your "perseverance", but the result is worth it!!! So let's gather our thoughts and prepare.

Ingredients

To prepare juicy pasties with meat, you will need:

For test*:

1 kg 400 g flour;

500 g of hot boiled water;

1 st. l. butter;

1 st. l. vegetable oil;

For filling:

400 g homemade minced meat;
50 g butter;
1 head of onion;
½ bunch of parsley;
½ bunch of dill;
salt, ground black pepper, zira - to taste.

vegetable oil (for frying).

* - the dough turns out to be quite a lot, it is very convenient to freeze half of it and use it next time for making pasties or something else. From half of the dough according to the indicated recipe and the indicated ingredients for the filling, 15 medium chebureks are obtained. If you want to cook about 30 juicy chebureks, then increase the amount of ingredients for the meat filling by 2 times and use all the dough accordingly!

Cooking steps

Add finely chopped onion, herbs, salt, pepper, chopped cumin to the minced meat, mix.

Knead the mince thoroughly. I passed the minced meat additionally through a chopper, so it turns out to be more tender and juicy, but this is optional. Cover minced meat for chebureks with cling film and put in the refrigerator while preparing the dough.

Pour hot boiled water into a bowl, add butter, mix.

Add vegetable oil, mix and let the water cool for 10 minutes.

Roll out the dough with a thickness of 3 mm, cut out “circles” with a saucer, put the filling on one half, a small piece of butter ** on top and pinch the edges.

** - if desired, for the juiciness of the filling, instead of butter, you can add a little meat broth to the minced meat during its preparation.

Thus, blind all pasties with meat.

Sunny, fragrant and very juicy chebureks with meat prepared according to this recipe will not leave anyone indifferent.

Eat with pleasure!

Step-by-step recipes for amazingly tasty and very juicy minced meat filling for chebureks

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

11 gr.

carbohydrates

126 kcal.

Option 1. The classic recipe for minced meat filling for chebureks "Juicy"

To make pasties tasty, you need a juicy filling. Traditionally, minced meat is prepared from lamb meat with the addition of tail fat, which makes the filling juicy and tender.

Ingredients:

• 720 g of lamb pulp;
• black pepper, salt - 55 g each;
• 330 ml of water;
• 65 g fat tail fat;
• onions - three not large pieces.

Step-by-step recipe for juicy minced meat filling for chebureks

Peel the onions, cut into several small pieces.

Lamb is cleaned from films, washed, cut into pieces and scrolled through a meat grinder simultaneously with onions.

Fat tail fat is also passed through a meat grinder.

Pour salt, pepper into the minced meat, pour in water, mix everything well until a tender mushy mass.

Form products.

If it was not possible to find tail fat, add a small piece of pork. And for more flavor, add hops-suneli seasoning or Provence herbs.

Option 2. A quick recipe for minced meat filling for chebureks

The recipe below for minced meat filling for chebureks is prepared very simply, quickly, and it turns out very satisfying and juicy. Only coarsely ground pork and beef mince, onion, water, salt and pepper are used here. A minimum of products, expended effort and an amazing result.

Ingredients:

• half a kilogram of pork and ground beef;
• 5 bulbs;
• 135 ml of water;
• black pepper, salt - 45 g each.

How to cook minced meat filling for chebureks

Peeled onions are cut into several halves, mashed
blender.

Transfer to a cup with pork and ground beef, mix thoroughly, add water, add salt, season with pepper, mix again.

The amount of pork and ground beef in the recipe is approximate, if you want the filling for pasties to be very juicy and nutritious, then you can take more ground pork than ground beef, in which case exclude water from the list.

Option 3. Juicy minced chicken filling for chebureks

Not only the meat of cattle is used to prepare the filling for pasties. They taste great, tender, light and juicy with minced chicken. And thanks to the addition of a variety of herbs and spices, they still turn out fragrant and spicy.

Ingredients:

• parsley, dill - half a bunch;
• 8 chicken legs;
• seasoning hops-suneli, cumin, oregano - 45 g each;
• water - 110 ml;
• 3 onions;
• 35 g salt;
• black pepper - 55 g.

Step by step recipe

Chicken drumsticks are washed, freed from the skin, the pulp is separated, passed through a meat grinder.

The onions, peeled and cut into quarters, are also ground through a meat grinder.

Minced chicken is mixed with onions, seasonings and washed and chopped herbs.

Pour in water and stir again.

The finished filling is wrapped in dough.

The filling should have a consistency like fat sour cream, if there is not enough water, you can add a little.

Option 4. Georgian minced meat filling for chebureks

This version of minced pork filling for chebureks differs from the others in that, in addition to meat, it contains boiled rice groats and several fragrant hot spices.

Ingredients:

• pork (neck part) - 825 g;
• hops-suneli seasoning - 45 g;
• paprika seasoning - 35 g;
• ground red pepper - 55 g;
• salt, black pepper - 20 g each;
• rice groats - 135 g;
• water - 355 ml;
• 5 bulbs.

How to cook

Pork is washed, put on a paper towel and incubated for 15 minutes to dry.

Cut the meat into pieces and scroll through the meat grinder.

The onions are freed from the husk, cut into crumbs and poured into the meat.

Water is poured into the meat mixture, flavored with spices, red and black peppers, salted, everything is mixed well.

Let stand in the refrigerator for 45 minutes.

Instead of pork, you can use beef or a mixture of both. And to make the taste of the products more spicy and pronounced, replace the ground red pepper with a fresh chili pod, cut it into small pieces with a knife first.

Option 5. Juicy minced meat filling for chebureks with kefir

Basically, for juiciness, water is added to the minced meat filling for chebureks. In this recipe, it is replaced with kefir, which makes it not only juicy, but also fragrant, tender, soft. And the greens included in the composition give a touch of freshness.

Ingredients:

• salt, a mixture of peppers;
• kefir with a high fat content - 165 ml;
• pork pulp - 760 g;
• onions - 9 pcs.;
• green onions - 9 feathers;
• dill, parsley - 4 branches each.

Step by step recipe

The peeled onion is finely chopped with a knife.

The meat cleaned from the films is rinsed under running water, cut into pieces.

Grind in a meat grinder, combine with onions and kefir.

All greens are washed, slightly dried on napkins, chopped and poured into minced meat along with pepper and salt, mixed well.

Instead of kefir, you can pour not sweet fermented baked milk or yogurt into minced meat, with them the products will also turn out tasty and juicy.

Option 6. Juicy minced beef filling for chebureks

The following recipe for minced meat filling for chebureks contains a small surprise for lovers of delicious, satisfying, fragrant pastries. Here, instead of water and kefir, meat broth is added, which gives the products an unusual taste, juiciness and unique aroma.

Ingredients:

• beef - 670 g;
• salt, black pepper - 40 g each;
• fresh dill - 7 sprigs;
• onions - 3 pieces.

For meat broth:

• any bones (beef, pork or chicken) - 350 g;
• 35 g salt;
• 3 leaves of lavrushka;
• 6 peas of allspice.

How to cook

To begin with, meat broth is boiled: bones are laid in a deep container filled up to half the volume with water, placed on a stove with strong fire. When the water boils, regulate the medium flame of the fire, remove the foam, add lavrushka, peppercorns and cook for about an hour. Ready broth is filtered through a sieve.

The beef, stripped of films and tendons, is cut into medium pieces, turned into a puree-like gruel using a meat grinder simultaneously with the peeled onions.

Dill greens are rinsed, chopped and poured into minced meat, salted, seasoned with pepper, poured in 1 glass of meat broth, stirred well.

If there is no time to cook meat broth, you can replace it with regular milk.

Option 7. Minced meat filling for chebureks with carrots and garlic

Not only onions can be added to minced meat for pasties. The filling according to the following recipe is unusually tasty and juicy. Thanks to the juice of vegetables, there is no need to add water to the filling, moreover, such pastries are not only appetizing, but also very healthy.

Ingredients:

• minced chicken - 965 g;
• 4 onions;
• 2 carrots;
• 5 cloves of garlic;
• black pepper, salt - 35 g each.

Step by step recipe

The minced chicken is transferred to a deep bowl.

Add peeled, washed and finely chopped onions to it.

Sprinkle salt, black pepper.

Garlic cloves are peeled and squeezed directly into the bowl with minced meat through the garlic.

Carrots are freed from contamination, rinsed, chopped in a food processor with small grills for cutting vegetables, spread in minced meat.

All contents are mixed.

Mixed with carrots and garlic, you can also add bell peppers, fresh tomatoes or boiled pumpkin.

Option 8. Minced meat filling for pasties with beer

Another great filling option for minced meat chebureks. The composition includes the pulp of pork and beer. Alcohol can be light or dark, as long as it is not stale. Beer is absolutely not felt in the finished baking, but it gives it an amazing taste and juiciness.

Ingredients:

• pork - 460 g;
• 75 ml of beer;
• 1 onion;
• black pepper, salt - 25 g;
• 45 g of any seasoning for meat dishes.

How to cook

The pork cleaned from films is cut into pieces, ground with a meat grinder.

The peeled onion is also scrolled through a meat grinder.

Combine meat with onions, add black pepper, salt, seasoning, pour in beer and stir thoroughly.

If you want pasties to be dietary, mix pork with lean beef or chicken meat.

Surely you also love chebureks. I have not yet met a single person who would not love these fragrant, mouth-watering, crispy fried products. Both men and women love them equally. By right, they can be attributed to the category of festive dishes. Why do we love them so much? The secret lies in the juiciness of the meat filling. And in order for the juice not to flow out before the cheburek is eaten, the dough must be properly cooked. It is believed that pasties are better for men, since the dough should be well kneaded, rolled out thinly and not torn. But women, knowing the secrets of preparing this extraordinary dough, cook them no less tasty.

What is the secret of cheburek test?

Custard is considered the best and correct pastry dough.

Choux pastry and juicy minced meat for chebureks are the main secrets of everyone's favorite dish.

• 0.5 glass of water
• handful of salt
• flour 3-4 cups

• 500 g minced meat or meat (lamb is ideal, but you can use any meat that you have)
• 2 tbsp. tablespoons finely chopped fat tail fat, but you can internal pork or chicken
• 1-2 bulbs
• 200 g water
• 250 g vegetable oil for frying

Cheburek choux pastry.

Bring water to a boil, add salt and add 2-3 tbsp. spoons of flour. Remove from fire and mix well. It turns out a kind of paste. Take it out on a plate and let it cool. The dough is not ready yet, it is still a blank.

And we ourselves begin to prepare minced meat.

Juicy minced meat for pasties - what's the secret?

Once I had to peep how professional chefs prepare meat filling for chebureks.
I took note and now my pasties are always juicy.

First of all, prepare the onion properly. You can also pass it along with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the fragrant zest. Therefore, we either cut it with a knife, as small as possible, or chop it with a blender, and sprinkle with salt, rub it with our hands until juice appears. Juice, in turn, will serve as a marinade for meat. Once this has happened, set the bow aside.

Be sure to wash the meat, dry it, clean it from the films. Cut into small pieces and chop. Who is in a meat grinder, and someone is a combine. Doesn't matter.

We must achieve the juiciness of the meat so that there is as much juice in the chebureks as possible. And it's very easy to do so.
Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but do not get carried away, because the taste of the filling can change a lot. Mix the meat and onion very thoroughly.
And again the secret, but this time, the most important one.

Add water to mince. How many? It is enough for the filling to turn into a mushy mass and to be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed over the cheburek, and not to stray into a lump in one place.

Now we leave the minced meat to gain strength and return to the test.

The lump of dough has already cooled down and we can start kneading the custard dough. Add regular flour and knead elastic dough. If it turns out thick, add a little water, if it is thin, mix in the flour. We are striving to obtain an ordinary dumpling dough so that we can roll it out thinner without much effort. I heard somewhere that the dough should feel like an earlobe.

It is advisable to serve chebureks with heat, with heat. This dish should be eaten immediately. They are not prepared for tomorrow. And it would not be bad to cook them together. One sculpts pasties, and the second fries them.

One also copes well, but it takes much more time to cook and you need to constantly monitor that the chebureks do not burn out.
And one more not unimportant feature. They cannot be stuck in advance and fried for the arrival of eaters. Because minced meat is juicy and the dough can become sour.

If you have already fried chebureks before, then you have probably already encountered these cooking features. If you haven't done it, don't worry anyway. It all looks complicated on paper, but if you only cook it once, you will want to cook them every day for breakfast.

By the way, the finished dough and minced meat separately can be placed in the refrigerator and used within 2-3 days.

Sculpt and fry chebureks

Pour oil into a frying pan and put on fire. There should be enough oil so that the chebureks are deep-fried. We leave the oil to heat up and begin to sculpt pasties.

Our dough is ready. We tear off a piece from it, the size of a walnut, and crushing the table with flour, roll out the dough in the form of a thin cake. You need to roll out the dough from the middle to the edges so that the cake turns out to be round.

We put minced meat on the near half of the dough, leaving about 1.5-2 cm from the edge so that you can close the edges. We distribute the minced meat evenly so that during the meal the dough, meat, and juice get into the mouth.

For better gluing of the edges of the cheburek, you can use an egg. Lubricate the edges of the cheburek with an egg and glue together so that the juice does not flow out. But, when you learn to feel the dough, the need for this may disappear. For the first time, let's use this helper.

We use the white of one egg. We coat the edges of the cheburek with it for better gluing.

Lubricate with an egg and cover the minced meat with the second half of the dough, pressing the edges well with your fingers. To be sure, you can walk along the edge of the cheburek with a fork. This need will serve us as a decorative design for the finished cheburek.

Why is it necessary to glue pasties so carefully? Meat juice starts to boil during frying and if the dough has a gap, the water will find it, flow out into the hot oil and start to shoot. This is not only unpleasant, but also traumatic.

Our cheburek is ready to go to the pan. Is our butter ready? Let's check its readiness with a piece of dough, which we throw into boiling oil and see how it behaves.

A piece of dough hissed, the oil bubbled, so you can send our cheburek to the pan.

We put our handsome man - cheburek in a pan. It begins to fry intensively, and we, without wasting time, proceed to the formation of the second cheburek.

Don't forget to look at the first one. Cheburek may begin to bubble, which makes it even more appetizing. We bring to a golden, ruddy crust and turn the cheburek on the second side. And at this time, we already have the second cheburek ready for frying and we also send it to the pan.
While the first cheburek is being fried with the second side, the second cheburek will blush its first side, and we are sculpting the third one on the table. It turns out such a kind of conveyor. The meat is smeared in a pasty with a thin layer, so it has time to fry and release the juice.

And the family members are already lining up. After all, the fragrant smell of fried chebureks teases not only them, but I am sure that your neighbors too.

This is how they are prepared, our favorite pasties.

Using choux pastry and juicy minced meat for chebureks, you will always be sure of the success of their preparation.

I wish you bon appetit!

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There are many dishes in our national cuisine that "wandered" into it once and gained such popularity that it is difficult to imagine our table without them. So, the favorite delicacy of many are juicy and ruddy chebureks - puff pastries with meat filling, for which there are many minced meat recipes. They say that the Mongols came up with them: they put minced meat inside the dough cakes, heavily seasoned it with spices and fried it in mutton fat.

The main thing in this dough product is the filling. Minced meat for chebureks should be juicy and fragrant. You can achieve such a delicious effect with the help of onions (they put a lot of it), fat (lamb or any animal), spices and liquids - broth, water or even kefir!

Recipe 1: classic

This version of minced meat for pasties with meat can be considered a classic of the genre. To prepare it, you will have to work hard, but the taste of the resulting delicacy will be a worthy reward for culinary efforts.

Ingredients

1. Sheep meat - 500 g;
2. Fat tail fat - 1 table. spoon;
3. Onion turnip - 1-2 pcs.;
4. Water is an incomplete glass;
5. Sunflower oil - 250 g.

Cooking

1. In order for the minced meat for chebureks to turn out to be truly fragrant, you need to start cooking it with onions. To obtain a cutlet base, it is crushed together with meat. You can do this in our case, but then we will lose the fullness of taste. To preserve it, it is best to cut the onion separately with a knife and lightly crush it so that the juice comes out. Salt and set aside - the marinade for the filling is ready!
2. The meat must be thoroughly washed, dried slightly and all veins and films removed, because we need the purest fillet.
3. We grind the base of minced meat with a sharp knife or using a meat grinder (combine). So grind the fat.
4. Now you can combine the meat with the onion.
5. Pepper and salt almost ready stuffing. You can add special seasonings for meat dishes, but only a little, so as not to interrupt the noble meat taste.
6. Now - the last and very important nuance. We add the prepared water, which will give the missing juiciness to our minced meat for chebureks. When ready, it will have the consistency of sour cream - what we need!

Having prepared, it must be immediately put into the dough and, having properly sealed the edges, fry without delay so that it does not have time to become sour.

Cook's Tips
*If there is no lamb or you do not like its taste, you can take any available meat, for example, beef or pork fillet;
*Lamb fat, which has a characteristic smell, can be completely replaced with the internal fat of a pig or chicken.

Recipe 2: Juicy

Ingredients

• - 1 kg + -
• — 3-4 heads + -
• - 1/2 cup + -
• - pinch + -
• - pinch + -

Cooking

The stuffing for minced meat chebureks offered in this recipe is very simple and nutritious. Even the most inexperienced hostess will not be difficult to prepare this. If you managed to find good minced meat only with coarse (large) grinding, preparing the filling for pasties, you don’t need to grind it again, like cutlets. The larger the minced meat consistency, the juicier the chebureks will be in the end.

We choose the ratio of meat in it arbitrarily: if we want fatter, we need to take it with a large percentage of pork. Of course, the ideal option is unfrozen meat.

1. First of all, let's pay attention to the bow. It, of course, needs to be cleaned, and then cut as small as possible. You can use a blender.
2. Add the onion to the meat and mix well.
3. Then it remains only to salt and pepper.
4. To make our filling juicy, you should add a little water to it - from half a glass. However, if the minced meat for pasties is already juicy, you can do without it.

The main thing is to mix everything well and use immediately. Time does not work in favor of this meat delicacy.

Stuffing for chebureks: recipe number 3

This option for preparing minced meat for pasties with meat is fraught with a small surprise. Let's try to replace water with broth or milk - it will turn out very, very tasty!

Ingredients

• Pork (tenderloin) - 300 g;
• Beef tenderloin - 300 g;
• Strong meat broth - 0.5-1 cup;
• Bulb large - 1 pc.;
• A bunch of fresh herbs;
• Salt and pepper - to taste.

Cooking

• We process the meat, as always, that is, mine, cut, chop in a meat grinder.
• We also send peeled onions to the meat grinder.
• Greens should be washed and chopped as small as possible.
• Don't forget to season with salt and pepper.
• The final touch is the addition of broth or, in the absence of it, milk.

Everything, you can stuff the dough and fry our pasties.

Cook's Tips
* Since fat is not provided in this recipe, it is better to take fatter meat for the filling;
* The bulb should be juicy, better - not spicy, but salad varieties.

Minced meat for chebureks: recipe number 4

If homemade people like a juicier filling, this recipe is what you need!

Ingredients

• Meat (any to taste) - 700 g;
• Onion turnip - 350 g;
• Kefir (low-fat) - 1 incomplete glass;
• Salt and pepper.

Cooking

1. If the meat is fresh, we chop it with a knife.
2. But for chopping onions, it is better to get a blender. Before you add it to the filling, you need to knead it so that the juice starts up.
3. Kefir (it can be replaced with water) should be cold. Immediately before use, the filling should be salted and seasoned with pepper.

Minced meat in Georgian (video)

From the proposed recipes for minced meat for chebureks, each of us is free to choose the one that seemed the most tempting. Better yet, try them all to compare. And let the tasters be home!..

Chebureki with meat is a very tasty dish. And if they are also juicy, then you can’t tear yourself away from their absorption. The dough for this dish is prepared without yeast. The filling, which follows from the name itself, is meat.

Pasties are cooked in a frying pan with the addition of a large amount of vegetable oil. But still, the most important thing in this high-calorie dish is the filling. More about this.

How to make juicy and tasty minced meat for pasties

To prepare this filling you will need:

• meat or minced meat (it is best to use lamb, but in extreme cases, any meat can be used) in an amount of ½ kg;
• fat tail fat, previously chopped into cubes - two tablespoons (can also be replaced with pork or chicken internal fat);
• two large onions;
• purified water with a volume of 200 ml;
• vegetable oil with a volume of 250 ml.

Proper preparation of juicy filling:

1. First of all, you need to prepare the bow. To do this, it is cleaned, washed under water and crushed with a sharp knife. You can also use a blender for this purpose. Then add salt and grind thoroughly until fragrant juice is released. put aside;
2. Now meat. It must be washed well, dried and removed all veins or films. Divide into small pieces, and then finely chop with a sharp knife or blender. Fat is also added at the time of chopping meat;
3. Mix minced meat with onions. Add the required amount of salt and ground black pepper and allspice ground;
4. In order for the filling to be more juicy, it is necessary to add purified water to the mixture. The amount of water is determined by the state of the meat mass. The ideal result is a thick porridge-like mixture, reminiscent of fatty sour cream in its composition;
5. Add seasonings to your taste and proceed to the formation of chebureks.

Successful stuffing recipe

Here it is the filling recipe for real chebureks - very tasty and irreplaceable. For cooking you need:

• lamb - ½ kg;
• one large onion;
• salt and pepper;
• ground nutmeg - a small pinch;
• ground coriander - ½ teaspoon;
• dry basil - a tablespoon without a slide;
• dry dill - a tablespoon without a slide;
• boiled water.

Preparation of juicy lamb filling:

1. Wash the meat thoroughly in cool water, dry and cut into small pieces. Then pass them through a meat grinder;
2. Onion peel, wash, chop into small cubes and fry in a pan with a little vegetable oil. Cool, grind with a blender or meat grinder and add to the already prepared minced meat;
3. Add salt, pepper, ground nutmeg, dry dill and basil (if possible, replace with fresh aromatic herbs);
4. Add ½ cup of warm water to the composition and mix everything thoroughly with your hands. Leave for a while.

minced chicken

You can also make pasties from chicken meat. It may not turn out too juicy, but still the result will please with a delicate taste and aroma. To prepare, you will need the following list of ingredients:

• minced chicken, fresh - ½ kg;
• three large onions;
• one large carrot;
• one garlic clove;
• salt and pepper according to personal preference.

Preparing the Chicken Stuffing:

1. Put the minced meat in a container and mix it with the required amount of salt and pepper;
2. Peel, wash and cut the onion into very small cubes. Add to meat;
3. Remove the skin from the garlic and chop with a very sharp knife. Also send to the meat;
4. Wash the carrots, peel and wash thoroughly again. Turn into a porridge-like mixture with a meat grinder. Add to minced meat and mix ingredients thoroughly.

traditional recipe

This recipe has been used for decades. The whole cooking process is divided into three stages: preparing the dough, preparing the filling and directly frying the chebureks.

Cooking steps for chebureks:

1. In the process of frying chebureks, in no case should you use a lid, as they will turn out soft and will not crunch characteristically and pleasantly.
2. Oil is poured into the pan until the formed pasties begin to float in it.
3. To get a bubbly and crispy dough, it is worth spreading the chebureks only in the already maximally heated vegetable oil.

Cooking pasties is a fairly simple and entertaining process. Even a novice and inexperienced cook can handle it here. But at the same time, this dish can surprise many, since properly cooked chebureks can be called a real masterpiece.