Chebureks few people dare to attribute to healthy food, but they are always popular. Juicy meat filling, enclosed in a thin layer of fried dough, can cause appetite in almost anyone. Therefore, it is so hard to resist buying a pasties in a fast food cafe. However, it is much safer to cook this dish at home. Chebureks, made by hand, no more harmful than fried potatoes. At the same time, they are much tastier, as hostesses, trying to please themselves and their guests with a popular dish, do not save on products. However, not everyone knows how to properly prepare fillings for pasties. And they can actually be made not only from meat, but also from other products, which will diversify the family menu and surprise guests.
Cooking Features
Cooking pasties - a kind of art, but anyone can master it. The main thing is to know a few subtleties, and then the result will surely justify, and maybe even surpass your expectations.
- The main secret of tasty cheburek stuffing is to use quality products. So, minced meat is better for them to cook with their own hands, to be sure that it includes fresh, first-class meat.
- Do not chop meat for pasties too much. The larger it is chopped, the juicier the filling will be.
- Do not save on the bow. The more it will be in the stuffing, the better. To clean and chop the bulbs with a knife it was easier, often moisten the knife in cool water.
- Fresh greens and seasonings will never spoil the filling if it is prepared for pasties. When choosing herbs and spices, you can show independence and add them to the filling to your liking.
- Try not to make the filling too liquid, otherwise it will be difficult to mold the edges of the dough and form a cheburek.
- The edges of the dough must be fastened very carefully, because all the juice that has emerged from the filling while frying the pasties must remain inside. If it flows out, the taste of the dish will be far from what is required.
Chebureks can be stuffed not only with meat. No less tasty they are obtained with mushrooms, cheese, cabbage, with potatoes and fish, rice and eggs. The main thing is to find a good recipe and make the filling with the above recommendations.
Stuffing for minced meat pasties
Composition:
- beef - 0, 3 kg;
- pork - 0, 3 kg;
- onions - 100 g;
- meat broth - 100 ml;
- salt, spices - to taste;
- fresh herbs (dill, parsley) - to taste.
Method of preparation:
- Wash both types of meat, dry the pieces with napkins. Cut into large pieces and, alternating, turn through the meat grinder.
- Peel and finely chop the onion, mix the onion pieces with the minced meat.
- Salt mince, pepper.
- Add finely chopped greens and knead the mince with your hands.
- Pour broth and let stand for 20-30 minutes.
- Stir with a spoon and use to fill the pasties.
According to this recipe, the cheburek stuffing is prepared most often, and many consider it classic. In fact, more traditional is the filling of lamb, and it is not customary to add broth to it.
Stuffing for lamb pasties
Composition:
- lamb - 0, 3 kg;
- beef - 0, 3 kg;
- fat tail - 0, 2 kg;
- onions - 0, 25 kg;
- fresh coriander - 100 g;
- salt, hop-suneli - to taste.
Method of preparation:
- Wash and dry the meat. Remove film, veins, excess fat. Chop with a heavy knife into very small pieces or turn through a meat grinder using a grill with large holes.
- Grind lard with a blender or meat grinder. It can also be frozen and grated.
- Mix beef and lamb meat with chicken-fat.
- Remove the husks from the bulbs, finely chop them with a knife, mix with the minced meat.
- Wash and dry the cilantro. Finely chop it and add to the rest of the ingredients.
- Salt and season the mince, knead it with your hands.
In the stuffing prepared according to this recipe, the broth is not added - it turns out quite juicy without it. Cilantro gives it a distinctive fragrance.
Stuffing for chicken chebureks
Composition:
- chicken fillet - 0, 3 kg;
- sour cream - 100 ml;
- chicken egg - 2 pcs .;
- garlic - 2 cloves;
- French mustard - 40 ml;
- butter - 40 g;
- salt - to taste.
Method of preparation:
- Wash chicken fillet, blot with a napkin. Finely chop.
- Crush the garlic, mix it with mustard and sour cream.
- Beat the eggs with a whisk, adding a small amount of salt.
- Add the resulting sauce to the eggs, whisk it all together.
- Pour to the meat, mix thoroughly.
- Put the stuffing on the dough.
- Place a thin sheet of oil on top.
- Lubricate the edges of the dough with warm water to form a cheburek.
Chebureks with the filling made according to the above recipe, recommend not to fry, but bake until golden brown in the oven. However, they can be prepared in the traditional way. The savory taste and appetizing aroma of pasties with chicken, garlic and mustard are unlikely to leave your guests and household indifferent.
Filling for fish and potato chebureks
Composition:
- potatoes - 0, 2 kg;
- pollock - 0, 3 kg;
- onions - 0, 2 kg;
- margarine - 30 g;
- salt, spices - to taste.
Method of preparation:
- Wash, peel potatoes. Cut into large pieces and boil until tender. Mash masher to make mashed potatoes.
- Clean the fish, wash it. Separate the fillet and mince. Some mistresses skip the pollock along with the bones. This saves time, but the filling is less delicate.
- Onion, freeing from the husk, grate or rotate through a meat grinder. Mix with chopped pollack.
- Salted and pepper minced fish, if desired, add chopped greens to it.
- Melt the margarine and mix it with minced fish.
- Add the mashed potatoes to the mince and mix to make a smooth mass.
This filling will appeal to those who love fish dishes. If the pastry dough is made according to a traditional recipe that does not require the use of eggs, they can be served at the fast table.
Stuffing for cheese and green pasties
Composition:
- hard cheese - 0, 4 kg;
- fresh greens - 50 g;
- green onions - 50 g;
- mayonnaise - 20 ml.
Method of preparation:
- Chop chopped cheese on a coarse grater.
- Wash and dry the green onions, dill, parsley, basil.
- Mix the cheese with the greens by adding a spoonful of mayonnaise.
While roasting chebureks, the cheese will melt, become viscous and very tasty. Who tried pasties with cheese filling at least once, cooks them often enough. It will be even tastier if you add in it a little sliced plates and fried mushrooms with bulb oil.
Stuffing for pasties with tomatoes and cheese
Composition:
- hard cheese - 0.5 kg;
- garlic - 4 cloves;
- tomatoes - 0, 2 kg;
- fresh basil - 50 g.
Method of preparation:
- Finely chop the basil with a knife.
- Coarsely grated cheese.
- Crush garlic with a special press.
- Mix the cheese with garlic and basil.
- Wash and dry the tomatoes. Cut them into thin semi-circles using a special knife, this will prevent excess juice from flowing out of the tomatoes.
- Put a spoonful of cheese on the dough, smooth it, put a few pieces of tomato on top, sprinkle with cheese. After that, pasties need to immediately fry in a large amount of boiling oil.
Thanks to the cheese coat, tomato juice will not soak the dough, so the pasties will come out tasty and crispy. True, it is better to eat them immediately after preparation, otherwise they can still soak.
Stuffing for champignon chebureks with eggs
Composition:
- fresh champignons - 100 g;
- cream - 100 ml;
- onions - 100 g;
- chicken egg - 3 pcs .;
- butter - how much will leave;
- fresh greens, salt, spices - to taste.
Method of preparation:
- Wash and dry the mushrooms, cut into thin plates.
- Peel and dice onions into small cubes.
- Beat eggs with cream, salt and spices. At this stage, you can add chopped greens.
- Melt butter in a pan, put the onion in it. Cook it until it is soft and transparent.
- Spread the mushrooms on the bow.
- When excess liquid evaporates from the pan, cover the mushrooms with eggs and fry.
The filling made according to this recipe is slightly reminiscent of an omelet, but you should not be dismissive of it because of this. Chebureks with such an unusual filling are very tasty.
Stuffing for rice and egg pasties
Composition:
- rice - 120 g;
- chicken egg - 2 pcs .;
- green onions - 50 g;
- dill - 20 g;
- parsley - 20 g;
- sour cream - 20 ml.
Method of preparation:
- Sort, wash and boil rice in salted water.
- Cook hard boiled eggs, peel, finely chop with a knife.
- Wash, dry and finely chop the greens.
- Mix egg and greens with rice, adding a spoonful of sour cream.
Chebureks stuffed with rice and eggs are nourishing, with a unique taste. At the same time, they are not expensive at all.
Stuffing for cabbage chebureks
Composition:
- white cabbage - 0.5 kg;
- carrots - 100 g;
- onions - 100 g;
- vegetable oil - how much will leave;
- water - 100 ml;
- salt, seasonings - to taste.
Method of preparation:
- Chop cabbage finely.
- Onion, peeled, cut into thin half rings.
- Finely rub carrots.
- In vegetable oil fry onions with carrots until golden brown.
- Add the cabbage, fry for 5 minutes, stirring.
- Salt, pepper, cover with water and stew until ready.
Chebureks with cabbage filling will appeal to vegetarians. Also this dish can be cooked in the post.
Cheburek fillings can be not only meat, they are made from vegetables, mushrooms and cheese, and many people like these even more than traditional ones. So do not be afraid to experiment.
