Chebureks puff - crispy pastries. Chebureks from puff pastry with meat, mushrooms, cheese, ham or cottage cheese

Chebureks puff - crispy pastries. Chebureks from puff pastry with meat, mushrooms, cheese, ham or cottage cheese

Chebureks love crunchy dough and juicy stuffing. They can be prepared not only from unleavened dough, but also from puff. Such pasties are airy and more magnificent.

Chebureki puff pastry - the basic principles of cooking

To start, prepare the dough. If you do not have time for this, you can use the store-bought. But homemade dough, of course, tastes better. You think: you need to mess with him for so long. In fact, there are recipes for the so-called “quick” puff pastry, to prepare which you will take no more than half an hour.

To do this, take cold, almost ice water. Salt it and add an egg from the refrigerator. Stir with a fork and pour into a bowl of sifted flour. Stir to obtain flakes. Now add vegetable or animal fat. Collect the flakes of dough into a ball, put it in a bag and send it in the fridge. Do not knead the dough until smooth.

Meat stuffing is prepared from minced meat and onions in a ratio of 1: 1. Onions are crushed as thin as possible. In addition to meat, you can use cheese, cottage cheese, mushroom, or any other filling.

Chebureks are made from dough and toppings and fried in a large amount of vegetable oil, or baked in the oven.

Recipe 1. Crimean pasties puff

Ingredients

Dough

66 ml of vegetable oil;

400 g of flour;

salt - 3 g;

egg;

filtered water - 150 ml.

Filling

purified water - 20 ml;

400 grams of minced meat;

black pepper;

two large onions;

sea ​​salt;

chicken egg.

Method of preparation

1. Sift the flour into deep dishes. Beat an egg in a glass. Pour ice water into it, salt and shake with a fork until smooth. Pour the mixture into the flour and mix with a fork. Flakes should form and not remain flour. Pour in the vegetable oil and quickly gather the flakes together. Do not knead the dough for a long time. Enough to make flakes just come together. It is thanks to this that the dough is obtained puff. Place the dough with a plastic bag and send it to the refrigerator for half an hour. 2. Peel the onions and crumble as small as possible. Mix stuffing with onions and eggs. All salt and pepper and mix. Pour in some cold water to make the filling juicy, and mix again.

3. Remove the dough from the refrigerator, separate the required amount, roll it into a sausage and cut it into pieces. Each roll into a thin circle. Spread the filling evenly on one half, slightly receding from the edge, and cover the second. Carefully seal the edges. For this it is convenient to use the plug. Cut off excess dough with a special tool or with the edge of a saucer.

4. Heat a large amount of vegetable oil in a deep frying pan. Spread in her pasties, turning the heat down to medium. Fry on both sides until golden.

Recipe 2. Cheburek puff pastry with mushrooms

Ingredients

ready-made puff pastry;

225 g of champignons;

a pinch of sea salt;

125 g onions;

125 g of cheese;

35 ml of vegetable oil.

Method of preparation

1. Wash my champignons, dry them on a napkin and remove the thin upper skin. Cut mushrooms into small cubes. Peel the onions from the husk and chop them in the same way as the champignons.

2. Heat the oil in the pan. Put the prepared ingredients into it and fry, stirring occasionally, until done. Onion and mushroom fried lay in a bowl and cool.

3. Cheese finely three and send it to the mushrooms. All salt and alter.

4. Puff pastry defrost the dough, cut it into squares and roll into thin cakes. Put the mushroom stuffing on one half of the tortilla and cover with the second half of the dough. Cut the edges with a special wheel, forming a semicircular cheburek.

5. Fry pasties in hot oil until golden brown on both sides. Serve hot pasties with broth or tea.

Recipe 3. Chebureks puff with meat and potatoes in the oven

Ingredients

225 g of puff pastry;

3 g of salt;

150 grams of minced meat;

refined oil;

two potato tubers; coriander and black pepper;

boiled water;

garlic - clove.

Method of preparation

1. Pre-thaw the finished dough. To do this, remove its packaging and lay the sheets on a flat surface.

2. Thawed minced meat is laid out in a suitable dish and seasoned with pepper, salt and coriander.

3. Peel the potatoes and wash them. Chop the potatoes on a fine grater. Garlic clean and finely three of it.

4. Add vegetables to the stuffing and mix. Pour quite a bit of warm boiled water and mix once again.

5. We cut the dough into squares and roll each into a layer, no more than two millimeters thick.

6. We spread the filling on one half of the dough evenly, cover the second and fasten tightly the edges.

7. Deco we cover with parchment and lubricate it with oil. We spread chebureks on it and leave to rest for ten minutes. We send deco with semi-finished products in the oven. We bake at 175C for about a quarter of an hour. Serve puff pastries with sour cream.

Recipe 4. Cheburek puff with ham

Ingredients

Dough

sugar - 15 g;

flour - three glasses;

egg;

a pack of butter;

drinking water - 85 ml;

bag of dry yeast;

half a cup of milk;

sea ​​salt.

Filling

sea ​​salt;

200 g of ham;

fresh tomatoes - 200 g;

a glass of vegetable oil;

25 g of ghee;

cheese - 100 g;

100 g smoked sausage;

60 ml of dry white wine;

black pepper - 3 g;

onion head.

Method of preparation

1. Dissolve dry yeast and a teaspoon of sugar in warm water. In a separate bowl, mix the sifted flour with salt and the rest of the sugar. Rub the frozen butter directly into the flour.

2. Add an egg to the yeast mixture, pour in the milk and shake it with a fork. Pour the mixture into the flour and knead the dough. Dalem is fast, so that the oil does not have time to melt. We collect the dough into a ball, wrap with cling film and leave for a couple of hours in the refrigerator.

3. Grind sausage and ham into small pieces. Coarsely rub cheese and add to sausages. Stir. Peeled onion finely crumbled. Fry it in melted butter until golden brown. 4. Tomatoes are scalded with boiling water and remove the thin skin. The flesh of tomatoes is finely crumbled and add to the onion, mix and simmer for a few minutes, salt and pepper. Remove from heat, cool and mix with cheese and sausage. Pour in wine and stir.

5. Separate small pieces from the dough and roll them into thin flat cakes. We spread the filling and fasten the edges. We cut off the excess dough with a special wheel.

6. Fry the chebureks in a large amount of hot oil until golden brown.

Recipe 5. Cheburek puff pastry with cheese

Ingredients

200 g puff pastry;

Sunflower oil

50 grams of hard cheese;

chicken egg.

Method of preparation

1. Puff pastry dough free of packaging, lay on the table and thaw. Cut the dough sheet into four pieces.

2. Grind the cheese into large chips.

3. Puff pastry thinly roll. Grease the edges with whipped protein and the remaining surface with yolk.

4. Put the cheese chips on one side. Cover it with the second half of the dough and firmly fasten the edges.

5. Put the finished pasties in the pan with a lot of hot oil and fry until golden. Turn and fry on the other side.

Recipe 6. Chebureks puff with cottage cheese

Ingredients

freshly ground pepper;

ready-made puff pastry;

cottage cheese - 250 g;

salt;

green onions - 50 g;

on a bunch of cilantro and dill.

Method of preparation

1. Wash the dill, onion and cilantro herbs, lightly dab and crumble. Combine it with cottage cheese, pepper, salt and mix.

2. Thaw the dough, roll it into a thin layer, sprinkle flour on the table. Cut a plate of cakes.

3. Spread the curd filling evenly on one half of the cake. And fasten the edges, covering the second half of the test

4. Fry the chebureks in hot oil over medium heat. Put the finished chebureks on a flat plate, covering them with paper napkins.

Recipe 7. Puff pastry pasties with greens and cheese

Ingredients

egg yolk;

Half a kilo of yeast puff pastry;

25 g of flour;

bunch of parsley;

sour cream - 30 ml;

a quarter pack of butter;

250 g cheese.

Method of preparation

1. Empty the dough from the film, spread it on the table and let it defrost.

2. Put the cheese in a deep plate and mash it with a fork so that there are no large pieces left. Stir the cheese with egg, flour, sour cream and butter.

3. Wash the parsley and finely chop. Add greens to the cheese and stir.

4. Roll the dough thinly, and cut it into squares. Put on each filling, evenly distributing it on one half. Cover the second half with puff pastry and seal the edges with a fork.

5. Cover the deco with parchment and place the pasties on it. Sprinkle with sesame seeds and put in the oven for a quarter of an hour. Bake at 180 degrees. Serve the pasties to the soup or main dishes.

Pasties puff - tips and tricks

Ingredients for puff pastry should only be cold.

Add some water to the mince to make the filling juicy.

The more onions you put in the filling, the juicier it will turn out.

Fry the pasties in a large amount of vegetable oil, beforehand, it is well hot.

Comments (0)
Search