Chebureks in the oven, it's like pork kebab, or pilau with tomatoes. From the point of view of the pros, it is an absolutely incorrect recipe, but it is eaten up to the gathering and is prepared easier. There is no need to conjure up the juiciness of the filling and withstand the heating of fat to within a few degrees. The fillings themselves are also more diverse - in half an hour, the oven will bake what will remain raw in boiling oil for a couple of minutes, and you can also put more stuffing in such a cheburek more. In other words - cook a recipe, and consider the dish cheburek, or not, trust your home.
Pasties in the oven - the general principles of cooking
• In the oven, you can bake pasties from any kind of dough and filling. Products prepared in this way are less caloric in the absence of a large amount of fat in which they are fried in the traditional way.
• Dough for homemade pasties often knead their own. For quick cooking, use yeast-free puff prefabricated. Acquired frozen dough is pre-defrosted, unfolding its layers as it thaws.
• Products form in the form of crescents, initially rolling out the prepared dough in circles. Often it is rolled out in a large layer and cut circles, using an ordinary plate as a stencil.
• To prevent juice from flowing out, close the open edge tightly, pressing the dough with your fingers. You should also monitor the number of pledged stuffing. It should not be much, on the average cheburek enough to put a half spoon.
• Prepared semi-finished products spread on parchment, which pre-covered pan. The surface of the pasties, so that it turns red well, is smeared with a beaten yolk. For decoration, you can sprinkle billet with sesame on top, to improve the taste - chopped cheese.
• The optimum temperature for baking any pasties in the oven is 180 degrees. Cooking time depends on the products laid in the filling, and can vary from 20 minutes to half an hour.
Yeast chebureks in Turkish oven
Ingredients:
• 100 ml of refined vegetable or olive oil;
• a full glass of drinking water (250 ml);
• four spoons of liquid natural yogurt;
• flour - four glasses, without a slide;
• 2 tablespoons of salt;
• quick dry yeast - 2 tsp.
In the filling:
• lean ground beef - 300 gr .;
• 70 ml of olive oil, highly purified oil;
• one bell pepper
• small tomato size;
• four sprigs of dill;
• bitter onion head;
• a quarter of a spoon of cumin - grind into powder;
• to taste - ground pepper.
Optional:
• one egg;
• A tablespoon of plain yogurt.
Cooking Method:
1. Dissolve the yeast with warm water, pour the yogurt into the sifted flour, pour in vegetable oil. Pour the sugar with salt and, gradually adding yeast, knead the dough. Cover the bowl with a cloth and place it to rise closer to heat.
2. Scald the tomatoes with boiling water, gently remove the peel from them, cut in half and spoon all the seeds together with the juice.
3. Slice the pulp of the tomatoes and the sweet pepper, freed from the seeds, into small-sized slices and send to the mincemeat. Add and stir the finely chopped dill, cumin, season with pepper and salt.
4. Punch up the dough, divide it into balls, the size of a large plum, and roll each in a thin circle.
5. On one part of the resulting cake put a tablespoon of minced meat and gently spread it. Cover the meat filling with the free part of the flatcake, slightly press it down with your hand. Press the seam with your fingers and cut off the excess edges with a special figured knife. You can walk along the seam prongs forks.
6. Put the blanks of pasties on a roaster covered with parchment, brush the surface with an egg beaten with yogurt and place in a baking oven until browning. It will take about half an hour.
Recipe for quick pasties in baked puff pastry
Ingredients:
• kilogram of puff pastry (frozen); • two large onions;
• a small bunch of fresh dill;
• 60 gr. frozen, preferably homemade, cream;
• spoon of frozen butter;
• a pound of lean pork and ground beef.
Cooking Method:
1. Release the puff pastry from the package and place it on a cutting board to defrost. So that the folded dough does not stick together during thawing, you need to unfold it as you unfreeze.
2. Wash the greens, blot the twigs dry with a towel and finely chop with a knife. Chop the onion and paste it with the chopped dill in a bowl of minced meat.
3. To your taste, add salted mince, season with ground pepper and stir. To give a special taste, you can add a little ground cumin, for juiciness - cold milk or water.
4. Thawed dough, roll out a thin, almost transparent layer. Using a plate of the desired diameter, cut the circles.
5. On a half of a circle lay out a little stuffing, put a thin sticks of butter on top and form a pebble in the form of a crescent.
6. After all the blanks are molded, put them on a baking sheet moistened with oil, and bake when heated to 180 degrees until a light crust forms on the surface.
A simple recipe for meat chebureks in the oven with cheese
Ingredients:
• half a cup of ice water;
• one egg;
• 50 ml of refined oil;
• 200 gr. baking flour;
• low-fat mixed minced meat - 500 gr .;
• greens, spices and salt.
Cooking Method:
1. To enrich the flour with air, cross it a few times through a sieve. Then pour into a bowl, pour in the egg, salt and mix until it becomes crumbly. Add vegetable oil, gradually pour in ice-cold water and knead until elastic. Shape into a ball, wrap in a bag and place in the fridge for two hours.
2. Grind the meat in a meat grinder with a fine grill, then twist the onion on it. Mix minced meat with chopped onion. Add chopped herbs, season with spices and mix until smooth. Do not forget to slightly salt the meat filling. 3. Remove the cooled dough from the bag, cut it into small balls and roll out each thin layer of round shape. Spread out the filling and sculpt the pasties.
4. Put the semi-finished products on the parchment-lined baking sheet, grease their surface with a beaten egg, sprinkle with fine cheese crumb and put them to bake.
5. The cooking time of meat pasties in the oven at 180 degrees is not more than 20 minutes.
Delicious cottage cheese pasties in the oven
Ingredients:
• a pound of low-fat elastic cottage cheese;
• a small bunch of fresh dill;
• two glasses of high-quality flour;
• two eggs;
• 50 ml of corn oil;
• 200 ml of kefir, srednegirny.
Cooking Method:
1. Salt kefir lightly, pour one egg into it and mix the mixture until smooth.
2. Pour the flour, but not all, first use about half, stir well and add the rest. Knead it thoroughly, knead not stiff, but stiff dough and temporarily set it aside. Be sure to cover the bowl with a linen towel so as not to become chapped.
3. Break the remaining egg into the curd, mix. Add finely chopped dill, add salt to taste and stir again.
4. From the cooked dough and cottage cheese sculpt the pasties and place the products on an oiled roasting pan.
5. Walk over their surface with whipped yolk and set to bake. Cooking time cheese chebureks in the oven for 20 minutes.
Juicy pasties in the oven with fried minced meat
Ingredients:
• 800 gr. flour;
• purified drinking water - 250 ml;
• teaspoon sugar;
• refined oil - 8 tbsp. l .;
• a quarter of a teaspoon of salt;
• tablespoon of vodka.
In the filling:
• 250 gr. lean beef;
• four large onions;
• chilled chicken fillet - 250 gr .;
• ground pepper, turmeric, salt, coriander.
Cooking Method:
1. Peeled onions are cut longitudinally into four pieces and chop each into thin transverse strips. Wash a piece of beef and chicken fillet with cold water. Slice the meat and pass through a large grinder, stir. 2. In a frying pan, warm a couple of spoons of butter. Dip mixed beef in it and, stirring constantly, fry until half cooked. Then add the onions and continue cooking until the pieces have a golden hue. In the process, do not forget to season the minced meat with spices and salt to your taste.
3. Pour cold water into a wide bowl, add salt, sweeten and stir the bulk components until completely dissolved. Sieve the flour into another bowl on the sieve. This will saturate it with air, and the dough will “breathe”.
4. Make a small depression in the flour, pour the prepared liquid into it. Add vodka, vegetable oil and, right in the bowl, remove the dense dough with your hands. Cover it with a linen cloth and let stand. After half an hour, place on the table, add a little flour under it and crush carefully. Then cover again and leave for another half hour.
5. Pour the dough out, roll it out in a large layer, no more than 2 mm thick, and cut small circles out of it, about 15 cm in diameter, using a saucer as a template.
6. Spread one and a half tablespoons of minced meat on half of each round layer, evenly distribute the filling and wrap the remaining free part up. Close the rounded edge with your fingers tightly and additionally run the teeth of a fork along it.
7. Put the pasties on a parchment-filled baking sheet, pour butter on top of them, left over from roasting the mince, and place in the oven for half an hour when heated to 180 degrees.
Recipe of potato pasties in the oven
Ingredients:
• 400 gr. quality baking flour;
• a teaspoon of rock salt;
• glass of water.
For the filling:
• 700 gr. potato:
• medium bunch of fresh dill;
• coarse salt and hand-ground pepper.
Additionally for lubrication and dressing:
• one yolk;
• two spoons of sesame seed.
Cooking Method:
1. Mix the flour with salt in a suitable container and select some of the mixture in a separate bowl.
2. Pour boiling water over the main part and start kneading the dough. Since it will initially be hot, start kneading with a spoon, and after sufficient cooling, go to the manual batch. As required, add the previously selected flour. 3. As soon as the dough begins to lag well behind the hands, roll it with a ball and place it under the linen towel to rest.
4. Rub the potato with a large grater and let it stand for a little, about a quarter of an hour. Then squeeze out excess juice well and add finely chopped dill into the potatoes, mix.
5. From the rested dough and potatoes sculpt a small size pasties in the shape of a crescent and place them on a baking sheet. Do not forget to pre-lay the roaster with parchment.
6. Lubricate the surface of the blanks with whipped yolk, sprinkle with sesame and bake at 180 degrees until a light, light golden crust appears.
Chebureks in the oven - cooking tricks and useful tips
• The unbaked surface of baked pasties will have a pale appearance. If you do not want to use eggs, apply on them a thin layer of vegetable oil.
• The meat filling of chebureks cooked in the oven will be juicier if it is fried in advance in vegetable oil, and preferably in a mixture of vegetable and creamy fat.
• Place cooked semi-finished products in a preheated oven, otherwise they will dry out and be tough.
