Chebureks on beer - dough recipe, filling with meat and vegetables

Prepared by: Anton Soroka

10/14/2016 Cooking time: 1 hour 0 minutes

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Many people associate crispy and juicy pasties with fast food. Pamper your family or friends with a delicious recipe for making pasties with beer. The baked goods turn out golden brown and very tasty.

Secrets of proper frying of pasties

Whatever filling and dough recipe you choose, follow these recommendations when preparing:

Divide the dough into several equal parts, and then roll each of them into a circle.
Roll out the dough thinly, but make sure that it does not tear: if the filling leaks out of it, the pasties will turn out tasteless.
To avoid food poisoning, do not store meat fillings at room temperature for too long.
To ensure that the minced meat is thoroughly fried, do not put it in large quantities into the pies.
Choose a frying temperature at which the pasties will not burn and bubbles will not form on them.
Place pies from skillet on paper towel to remove excess grease.

Chebureks on beer dough with different fillings are always very tasty and very nutritious. Both adults and children love them. To prepare such a dish, you don’t need fancy ingredients or a lot of time and effort. All you need is to find a free hour and use your imagination.

Chebureki on beer - calzone with mozzarella, olives and tomatoes

Product composition:

Beer 170 ml
Yeast, pressed 20 g
Flour 500 g
Salt - to taste
Water 200 ml
For filling:
Tomatoes 150 g
Leek 70 g
Mozzarella 220 g
Chili 10 g
Garlic 20 g
Basil 50 g
Hard cheese 100 g
Thyme 40 g
Olives 70 g

Cooking method:

Pizza dough in Italy is prepared with water and yeast, but in the Russian version it may contain beer in small quantities. Combine warm beer and water with yeast, add a little flour to activate the yeast. After a few minutes, when bubbles appear, add the rest of the flour. Knead the dough, cover it and put it in a warm place until it doubles in volume.

From the ingredients for the filling, prepare the total mass by finely chopping and mixing all the ingredients. Chebureks, calzones, closed small pizzas or, in Russian, fried pies with such filling will have the characteristic taste of Mediterranean cuisine. Why not?

Next, semi-finished products are prepared, as for any pies. The ratio of filling and dough is 40:60. Small calzones are fried in a frying pan in heated olive oil for 3-4 minutes on each side, but you can bake them in the oven and serve hot, with one of the traditional Italian sauces.

General principles for preparing dough for chebureks

So, having decided on the ingredients, you can start cooking. But before you start kneading, familiarize yourself with the general principles of preparing such a dough:

Have flour in reserve. Quite often it happens that the flour specified in the recipe is not enough. This happens because the flour added when kneading and making pasties is not taken into account.
Sprinkle the molded cheburek with flour. This is done so that the dough at the top of the product does not form a crust.
Mix the dry ingredients and only then add the liquid. An exception is made for salt. It is dissolved in water so that grains of salt do not get into the dough.
If you are making choux pastry, then you need to brew 1/3 of the flour, and add the rest when it has cooled slightly. Otherwise, the dough may not work out.

Useful tips

To make delicious, juicy homemade chebureks with meat in beer, you need to know the secrets of their preparation. Each housewife has her own. But there are recipe tricks that are available to everyone.

You should always have spare flour. The quantity specified in the recipe for making cheburek with beer is not always enough.
When a delicious cheburek is molded and waiting in line for frying, it needs to be sprinkled with flour on top.
First, flour and other bulk products are mixed, only then liquids are added.
The salt must be dissolved in the liquid.
When making choux pastry, only a third of the flour needs to be boiled. The rest of the product is added later.
Flour is sifted not for purification, but to enrich it with oxygen. This way the dough will be tender and airy, and the cooking will not take long.
Sometimes you can add vodka while kneading. It will add more crunch.
Don't get carried away with adding sugar. But it is precisely this that gives the crust a blush.
To make the meat filling juicy, mix the meat with onions. Ratio 1:1.
If you use minced chicken as a filling, you can add a cube of butter and fry with it.
To avoid tears at the seam, the edges are made a little thicker than the middle.

Homemade chebureks made with beer turn out crispy, at the same time tender and rosy. Take any type of drink, preferably chilled. If you adhere to all the subtleties of preparation, the juice will not flow out. Meat, vegetables, cheese, and mushrooms are used as filling. Beer can be mixed with mineral water to give it a crispy crust. And also add oil to form bubbles.

What are the benefits of beer-based chebureki and the dough for them?

I would like to immediately dispel illusions and say that fried pies in oil will not be of much benefit to both the figure and the body. This dish is undoubtedly characterized by high calorie content. But this is not the worst thing, because during the frying process, carcinogens are formed in foods that are extremely harmful and even dangerous to health. This means that you shouldn’t feast on the not very healthy, but, it should be noted, very tasty chebureks with beer too often. However, a good housewife simply must know how to prepare crispy dough for pasties made with beer. This treat will be indispensable for a picnic or friendly gatherings over beer. Now let’s start frying pasties in beer and here is our recipe with photos.

Features of preparing dough with beer

Preparing the dough for Turkic pies is not difficult: it does not involve the use of yeast and “readies” in only about half an hour. Today, a large number of options for its creation have been invented. Fans of the classics use the simplest recipe, consisting of flour, water, vegetable oil and spices. Others are trying improved options by adding eggs, kefir, milk and other products to the mix.

Chebureks made with beer are especially tasty and juicy. The foamy drink makes the dough soft and tender, giving the finished culinary products an appetizing golden brown crust. These pies remain soft even after cooling on the second day, so they can be prepared for future use.

Fans of a healthy lifestyle have nothing to worry about: all the degrees from the beer are lost during the frying process, and the characteristic alcoholic aroma is also absent. The dish can be given even to small children.

Crispy dough for beer chebureks, recipe with photo

1. Mix sifted wheat flour with ½ tsp. salt in a large bowl. We make a depression in the center.

Separately, you need to whisk the egg together with beer and pour it into a bowl of flour - this is an important rule for preparing the dough for delicious pasties with pork.

3. Knead the dough until it sticks to your hands. Cover it with film and leave for 20-30 minutes (chebureks with vodka are prepared in approximately the same way). In the meantime, let's get started with the filling to prepare the most delicious crispy beer-based chebureks, or rather the dough for them.

4. Grind the pork pulp in a meat grinder, alternating with onions. Minced meat can also be made from pork and beef 50/50. There should be a lot of onions, two heads fit perfectly into this amount of meat. Add salt and pepper to the resulting minced meat, and also pour in 50 ml of beer. It is needed here for the juiciness of the meat. If you don't want to add beer, replace it with water or crushed ice as in this recipe.

5. Mix the minced meat thoroughly, then scoop it into your hand and beat it against the sides of the bowl many times to obtain a homogeneous mass that will not fall apart.

6. Let's start forming the products. Divide the dough for beer chebureks into 8 parts. We take one part and hide the rest under film so that the dough does not dry out.

Roll out a thin round cake. You can cut it beautifully using a plate or lid. I got a diameter of about 18 cm. The main thing is that the cheburek fits in the frying pan. Spread the minced meat on half of the layer in an even layer so that there is room at the edges for the dough to stick together.

8. We carefully pinch the edges with our fingers and go over the top with another fork to decorate our products.

9. Pour a lot of vegetable oil into the frying pan to deep-fry the crispy pasties in beer (or in a frying pan). I poured enough oil to cover half of the cheburek. The oil level is about 2.5 cm. Heat the fat in a frying pan over low heat. To find out if the oil is hot enough, drop a piece of dough (not large) into it. If the oil sizzles around it, it means you can put the pasties into the frying pan. Fry on one side for about 5 minutes until golden brown.

10. Turn the products over to the other side and fry for the same amount of time.

11. Place on a paper towel or metal rack to remove excess vegetable oil. Let's fry the next batch.

12. This completes the recipe for crispy beer chebureks. The cooking method is not too complicated, but it requires attention and time.

Serve hot. Then you will feel all the charm of this dish.

And this is what the pasties look like inside. Very juicy and tasty. Moreover, the dough for beer chebureks is so easy to prepare using this recipe. Believe me, it will take you more time to sculpt the products!

Choux pastry for tasty and crispy pasties

Custard chebureks are chebureks with a special dough that remains crispy and at the same time soft. The filling of the chebureks remains meaty and the taste is amazing.

Despite the fact that chebureks are a traditional Caucasian dish, they have become firmly entrenched in our country. They are sold in markets, restaurants, beaches and other public places. But homemade ones taste completely different. Chebureks with meat are very tasty pies, the filling of which is either minced meat or a mushroom mixture, but the taste of the dish is always amazing.

There are a lot of cooking recipes, but everyone will like this recipe: our custard chebureks have a special dough recipe, they don’t require much time to prepare, and the finished chebureks remain soft for a very long time! We will now tell you how to make pasties on our website.

Ingredients for cooking:

filling:

— assorted minced meat — 600 gr.;
— onion – 1 pc.;
- salt, spices - to taste.

How to cook:

The first step is to prepare the dough. To do this, dissolve salt and sugar in water (boiling water), add sunflower oil (4 tbsp) and flour. Mix everything well and leave for 30 minutes.

In the meantime, prepare the filling. We peel the onion, rinse it in running water to remove any remaining dust, and then chop it. Heat the vegetable oil in a frying pan (for frying), add the onion and fry over medium heat until golden brown. Frying time takes about 2-3 minutes, but you need to constantly stir the onion, otherwise it will burn.

Place the minced meat into the fried onion and fry everything together. Stirring occasionally until the minced meat is half cooked. The frying time at this stage is about 5-8 minutes. Then add minced meat to taste, add spices and finish frying over low heat.

By this time, the dough has already settled and can be kneaded well.

After kneading the dough, roll it out with a rolling pin into a thin layer (the thickness of the layer should not exceed 2-3 mm). Using an ordinary saucer, cut out small circles on a layer of dough.

Place the prepared meat filling in each circle. But you don’t need to put too much of it, otherwise the pasties will simply fall apart during the frying process, and all the juice will leak into the oil.

Cover the filling with the free side of the circles, flatten the future pasties a little so that the filling “settles down”. We “walk” along the edge of each cheburek with a fork to avoid unsticking.

Heat the vegetable oil in a deep iron saucepan or frying pan (it is necessary that the pasties are either completely immersed in boiling oil, or at least half). When the oil boils, place the chebureki in it and fry on each side until golden brown.

The dough turned out deliciously crispy and the pasties themselves are ready. Decorate them with fresh herbs and serve.

Bon appetit!

How to sculpt pasties correctly

Making a beautiful, even cheburek is a whole science. Therefore, we share with you secrets that will help you make a truly beautiful product. Before you get down to business, you need to prepare:

a small plate or lid from a saucepan, the main thing is that the shape is round,
rolling pin,
fork,
knife.

Now we follow these steps of sculpting:

Divide all the dough into equal pieces. Roll out such a piece as thin as possible.
Place a plate or lid and cut out an even circle of dough.
The filling is laid out on one half of the resulting circle.
Fold the circle in half, covering the other half with the filling.
Using a fork, seal the edges. Spread the minced meat evenly inside and you can fry.

How to prepare dough for chebureks with beer

Cooking time: 40 minutes

Servings: 1

Calorie content: 268 kcal per 100 grams

This recipe is quite unusual, but you shouldn’t be afraid of it. Despite the large amount of alcohol, even children can eat juicy pasties made from this dough. This is because the degree will disappear during heat treatment.

https://youtube.com/watch?v=otM9TEz2QQQ%3Ffeature%3Doembed%26wmode%3Dopaque

https://youtube.com/watch?v=T_qgxFHkFWY%3Ffeature%3Doembed%26wmode%3Dopaque

Set of products for cooking

2 cups of flour;
1 glass of light beer,
1 chicken egg;
½ teaspoon salt.

Recipe

First, you need to take a deep bowl, in which, using a whisk or mixer, beat chicken eggs with salt, then you need to pour in a glass of beer and continue whisking with a mixer until smooth. You should get something like a thick foam.
Now add wheat flour of appropriate quality to the beer mixture and stir it very well so that not a single lump of flour remains. In addition, the flour must be sifted to make the dough even fluffier and airier.
Knead the tasty dough for another 5 minutes until it becomes plastic and non-sticky. Then it will need to be wrapped in cling film and left to rest for an hour or more.
Now, using the dough and any minced meat, you can prepare delicious, tender pasties. The minced meat should be placed in the middle of the rolled out dough, the edges should be secured. Next, all that remains is to transfer the pasties into a frying pan with oil and start frying.
Crispy beer dough will perfectly complement any minced meat, the main thing is to follow everything correctly and step by step, then the recipe will definitely work out.

Crispy dough for chebureks is incredibly easy to make if you try and choose the right recipe. The appetizing dough can ideally complement any minced meat, as well as keep it safe and sound during frying.

Cook deliciously and enjoy your meal!

Similar materials

Calorie content of foods possible in the dish

Garlic – 143 kcal/100g
Strong beer – 150 kcal/100g
Beer – 50 kcal/100g
Non-alcoholic beer – 33 kcal/100g
Light beer – 50 kcal/100g
Dark beer – 74 kcal/100g
Ground black pepper – 255 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Mixed minced meat – 351 kcal/100g
Salt – 0 kcal/100g
Onions – 41 kcal/100g
Sunflower oil – 898 kcal/100g
Refined sunflower oil – 899 kcal/100g

Calorie content of foods: Beer, Flour, Minced meat, Onions, Garlic, Sunflower oil, Salt, Ground black pepper

How to prepare the most delicious dough for chebureks - tricks and tips from culinary experts

Let's reveal a few secrets of making delicious pasties:

The flour must be sifted, so it will be enriched with oxygen and the dough will not be clogged.
If you replace plain water in the dough with non-carbonated mineral water, the dough will be more tender.
Adding vodka to the dough will add a special crunch to the finished dish.
Sugar in the dough gives it a golden brown crust when fried.
If the dish turns out hard, a plastic bag will help save it. Place the chebureki in it and wrap it for steaming. Alternatively, you can heat it in the microwave.
Onions make the minced meat juicier. Many chefs advise using a one-to-one ratio (onion/meat).
After frying, place the finished products on a paper towel to remove excess oil.
If you have a filling made from minced chicken or beef, then you can add a little butter to it for juiciness.
Chebureks can be made not only with meat. Cottage cheese, eggs with herbs, and potatoes are perfect fillings.

Prepare the filling, mold and fry

The classic preparation of chebureks involves the use of meat filling. You need to prepare it in advance. To do this, take a mixture of minced beef and pork, which is salted and peppered. You need to add finely chopped onion and garlic. According to the traditional Tatar recipe, the more onions and garlic, the better. Be sure to add herbs and seasonings. To stir thoroughly. That's it, we can start making our pasties.

There is a recipe that instructs you to make vegetarian-type filling for chebureks. For this, cheese, cabbage, carrots and any other vegetables are used. Hard cheese should be grated on a fine grater and add herbs. You can stuff dough with this mixture, but many housewives don’t stop at cheese and add finely shredded cabbage or carrots, as well as onions, garlic and an egg with a spoonful of vegetable oil to this filling so that it doesn’t get too dry. Before adding cabbage to the dough, it is recommended to fry it along with onions and garlic. Then there is no need to add additional vegetable oil to the filling. The egg is boiled separately, crushed and placed in prepared cabbage with spices.

How to make pasties?

Many housewives experience difficulties in carrying out the modeling process when filling pasties with filling. Everything is simple here. The prepared and soaked dough should be divided into several small balls, best cut with a knife. These koloboks must first be kneaded and then rolled out with a rolling pin. Don't make very thin circles

It is important to find a “golden mean”. A layer of dough that is too thick will not give a crispy effect after frying.

After rolling out, the filling is placed in the middle. It should not be distributed over the entire surface of the circle, but centered. In this case, the filling must be poured with the existing juice of the minced meat with garlic and onions. The taste should remain inside during the sculpting process. Next, the circle needs to be folded in half and sealed. Use a fork to form raised edges. The edge needs to be pinched as tightly as possible.

Roasting

Many chefs recommend frying pasties not in a traditional frying pan, but in a pan with oil. This is a very reasonable idea. The frying pan may not have enough oil for full frying, but the saucepan will have what you need. This requires a lot of oil, but it's worth it. Chebureks will turn out crispy and rosy.

It is advisable to keep the fire low. It’s better to let them simmer longer, which will leave no chance for the meat to be damp. The dough should not be allowed to burn. This is dangerous to health due to the presence of a carcinogenic effect, which is achieved when frying in any vegetable oil.

If they are made in a deep fryer, nothing is more convenient and simpler. There is no need to change or add oil, but in the frying pan, be sure to change the oil before each serving of pasties. Frying in a saucepan filled with vegetable oil also does not imply its constant replacement. A liter is enough for the whole batch. Do not allow your hands to get wet during the cooking process. This is fraught with burns and skin injuries from splashing oil.

Some important tips for making chebureks

During the process of kneading the dough, the housewife must have enough flour. If the recipe calls for a kilogram of flour, you need to use a little more. This rule applies when calculating any quantity of the final product.

If the pasties turn out to be very hard after frying, keeping the product in a closed saucepan will help soften the crust. After half an hour, the owner does not recognize her pasties. At the same time they will remain crispy.

The dough should not be oversalted, since salt is also added to the filling. Therefore, you don’t have to worry about under-salting the dough. Don't be afraid to add too much water or other ingredients such as vodka, beer, kefir. The rule is simple: you need to add liquid ingredients little by little, so that during the cooking process you can evaluate the result.

Conclusion

Chebureks are a very popular and tasty dish that has a centuries-old history. This delicacy came to Russian cuisine from Tatar cooking. According to the classic recipe, nothing is added to the dough except water. Other sources, in order to get a tasty and crispy, thin dough for pasties, recommend using alcohol (vodka, beer), kefir, mineral water, and milk in the mix. It should be remembered that cooking, if the housewife has not prepared pasties at all before, should start with the traditional recipe. Then you can experiment

List of sources

mp-book.com
super-bluda.ru
womens-24.ru

Recipe for making juicy chebureki with beer dough step by step

I tried dough mixed with beer in baking pasties. The most delicious dough. The inside of the dough is soft, flaky, and the edges are crispy. All the juice from the filling is retained inside, running down your hands, these are simply delicious pasties. The next day, I heated the pasties in the microwave, the taste was the same, the dough was just as soft, and the filling was juicy inside. I hope you won't be disappointed if you try it. Let's start cooking. Prepare the dough. Mix the egg, salt, wheat flour and beer, mix well, let stand for a while, add the dough, adding the required amount of flour. Let the dough rest for about 20 minutes and you can start working.

Peel the onion and grate it on a coarse grater, and also grate the garlic. Place into minced meat, salt and pepper to taste.

Take the required amount of dough, roll it out thin, put the minced meat on one side, put a piece of margarine

Cover with the other half of the dough and seal the edges with a fork. You can use a curly knife to give a beautiful border to the cheburek.

Pour vegetable oil into the frying pan and heat it up. Lay out the flatbread.

And fry on both sides.

Place on a paper napkin to drain excess fat. Done, you can start tasting. It's impossible to get over how delicious it is.

Bon appetit everyone!

Step-by-step preparation

Step 1:
Prepare the necessary products.
Step 2:
Pour the beer into a bowl and add a pinch of salt.
Step 3:
Add sifted flour in small parts.
Step 4:
Knead into a thick dough.
Step 5:
Peel the onion and garlic. Finely chop the onion with a knife. Grate the garlic on a fine grater.
Step 6:
Add salt and black pepper to the minced meat to taste and mix.
Step 7:
Add onion and garlic and stir until smooth.
Step 8:
Divide the dough into 10-11 pieces.
Step 9:
Roll each piece into a thin cake. Put 1-2 tsp on one part. minced meat.
Step 10:
Cover the filling with the dough and crimp the edge with a fork.
Step 11:
Heat sunflower oil in a frying pan and fry the pasties until golden brown on each side.
Step 12:
Place the pasties on a napkin to absorb the oil.
Step 13:
Serve the pasties warm. Bon appetit!

Curd dough for chebureks original recipe

For some reason, it is generally accepted that only casseroles and buns are made from dough with cottage cheese. But no, you can make delicious pasties with meat from curd dough. They will be soft, tasty and completely non-standard. Let's dispel the myths about curd dough by presenting it in a completely unusual, original version.

We prepare products:

200 g - cottage cheese, homemade is best, but in the absence of it, replace it with store-bought;
One egg;
1 tbsp – sour cream;
2 tbsp – water;
0.5 tsp – soda and salt;
1 tsp – granulated sugar;
1 tbsp – wheat flour.

Prepare the dough as follows:

Mix cottage cheese with egg, salt, granulated sugar. This is most conveniently done using a blender.
Add sour cream, mix.
Extinguish the soda with boiling water and add to the dough. It will immediately become noticeably loose.
Add flour and knead soft elastic dough.

It can be used immediately. The cottage cheese dough should not be rolled out too thin, since it is the taste of the cottage cheese that should complement the taste of the meat filling.

Choux pastry for chebureks

Ingredients:

Flour - 4 cups
boiling water - 1.5 cups
chicken egg - 1 pc.
butter - 30 g
vegetable oil - 2 tbsp. l
salt - to taste.

Cooking method:

In this recipe, pour the flour into a food processor, add salt and vegetable oil, and mix. And put the butter in boiling water and let it melt, then pour it into the mixture in a thin stream and beat in the chicken egg and bring it until smooth.

The dough turned out very soft, elastic, tender. Mix it a little on a clean table without adding flour, since it no longer sticks. Then wrap it in cling film and put it in the refrigerator for half an hour.

This dough recipe is considered by many to be ideal; it is suitable not only for chebureks, but also for dumplings, dumplings and dumplings. Cook for your health.

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How to cook pasties with beer, step-by-step recipe with photos

Let's start by preparing the products necessary for the chebureks;
First of all, prepare the necessary ingredients
To prepare a delicious dough for beer chebureks, sift the flour into a bowl;
Sift flour for dough into a large bowl
Add baking powder to flour;
Add baking powder for dough
Don't forget to salt the dough;
Be sure to add a spoonful of salt to the dough
Now you should mix all the bulk ingredients;
Mix all dry ingredients thoroughly
Add beer a little at a time into the dough;
We begin to add beer to the dough in small portions.
Now knead the soft dough by hand and leave it to breathe for 30 minutes;
From all the ingredients, it’s time to knead an elastic dough and let it breathe for half an hour
Chop the washed and dried greens;
Chop the greens smaller
Add the greens to the previously prepared chopped or twisted minced meat;
The greens must be mixed with the minced meat prepared the day before.
Divide the dough into pieces and roll each one out as in the photo;
Roll out each piece of dough into a thin layer
As a stencil, place a plate on the circle of dough;
To make the pastry blank smooth and beautiful, place a plate on each rolled out layer of dough.
We cut each piece;
Trim the excess dough around the plate and make blanks for chebureks
Place a layer of minced meat on half of the workpiece;
Cover half of the cheburek with a layer of minced meat
Fold the cheburek exactly in half;
We connect the halves of the cheburek, as in the photo
Use your fingers to pinch the edge of the pie;
Pinch the edges of the cheburek tightly
It is important to do this efficiently, otherwise juice will leak out.
For beauty, the edge can even be decorated by hand or with a fork;
The edges of the chebureks can be decorated with a braid or simply with imprints of the tips of a fork
Heat a little vegetable oil in a frying pan;
Heat the oil in a frying pan well
Place the pasties in a frying pan and fry over low heat for 8 minutes;
Place the pasties in a frying pan and fry for 8 minutes over low heat
Now it’s time to turn the pasties over and fry again for 8 minutes;
It's time to turn the pies over and fry them on the other side for another 8 minutes.
After turning the pasties over, cover them with a lid;
On the second side we will fry the pasties under the lid
Now put the crispy pasties on a plate along with fresh vegetables and herbs and off to the table!
Serve the finished pasties along with vegetables and herbs. Bon appetit everyone!

That's the whole simple process of making a surprisingly tasty and very satisfying meat snack. Chebureks are very good! Take our word for it, or better yet, check it out yourself and prepare it at home. And we are waiting for your letters with recipes and suggestions. Always your household goods!

Beer chebureks from minced beef with garlic

Ingredients:

Dough (according to recipe No. 1)
Ground meat:
Water (or broth) 80 ml
Salt 5 g
Garlic 20 g
Sour cream or yoghurt, natural 50 ml
Parsley, chopped 40 g
Onion 80 g
Pepper 10 g
Beef 360 g (net)
Deep fryer 0.5 l

Cooking method:

Peel the meat from the film, wash it, finely chop it with a knife. Add also chopped vegetables and herbs, chopped garlic, broth, spices and sour cream.

Roll out the finished dough on a work surface into a layer 2.5-3 mm thick, cut into squares with a side of 10 cm. Place 30 g of minced meat in the center of each square, fold the pieces into an envelope, then place the same amount of minced meat on top. Fold the resulting envelopes in half and pinch the edges of the dough. Fry in boiling deep fat.

Preparation

You need to start preparing pasties at home using a recipe with step-by-step photos by preparing the dough. We suggest starting it with beer. Take a bowl and crack chicken eggs into it, add salt and add wheat flour, then carefully pour in dark beer. Mix well and leave for a while to allow the product to rise. Then knead the dough, adding the required amount of flour. After this, the dough should be allowed to rest for another twenty minutes, and then we will begin sculpting the products.
Peel the onion and garlic, wash and dry. Next, grate both products on a coarse grater. Place the minced meat in a bowl, add onion and garlic, salt and ground black pepper.
Take a portion of the dough and roll it out thinly into a circle. Place some minced meat on one side and a piece of margarine on top.
Next, cover the workpiece with the other half of the dough and pinch the edges. If necessary, use a pastry cutter to achieve a smooth edge and remove any excess. Pour vegetable oil into the frying pan until the products are almost completely submerged. After heating it, lay out the workpiece.
Fry the pasties on both sides until golden brown, they will have bubbles, that’s how it should be. When ready, place on a paper towel to remove excess fat. Now you can start tasting beer-based chebureks with meat. As you can see, making them at home using a recipe with step-by-step photos is as easy as shelling pears, and the resulting dish is tasty and juicy. Bon appetit!

Surprisingly, chebureks turn out equally tasty both hot and cold. If desired, you can easily reheat the dish the next day; it will not lose its taste.

Recipe for crispy pasties with bubbles

It is rare to find chebureks with bubbles in public food places. But at home, preparing a delicious dish is quite simple. To make the dough crispier, they use another trick that has been proven over the years. The key to getting bubbles is not adding beer or sparkling water. The basis may be different. To begin with, prepare it with the addition of hops.

What to cook from:

intoxicating light drink – 500 ml;
vegetable oil – 140 ml;
flour – 1 kg;
lard and sugar - on the tip of a knife.

Step-by-step preparation of delicious pasties at home:

Pour the remaining bulk ingredients – sugar and salt – into half the total amount of flour.
Pour in half the amount of chilled beer. Stir.
The dough is still liquid. At this stage you need to add boiling vegetable oil. It is advisable to stir constantly and pour in at the same time. Then there will be bubbles.
Next, add the remaining products. First the flour, then the liquid.
The dough is kneaded. Leave in the refrigerator under cling film for several hours. Only then are they rolled out.

Important! The butter must be completely combined with the dough, only then add the remaining ingredients and knead further. There is no need to wait for the temperature to drop, then you can watch how a bubble appears on the dough.

Recipe for pasties made with beer

Ingredients for the dough:

Recipe information

Cuisine:Caucasian
Type of dish: pies
Cooking method: in a frying pan
1 hour

900 grams of flour;
500 ml beer /light/;
1 chicken egg;
2 teaspoons salt;

For filling:

700 grams of minced meat;
300 grams of onions;
1/2 cup cold water;
salt, dry spices to taste;

How to prepare dough for beer-based chebureks:

Break the egg, add salt. Using a fork or whisk, mix the mixture, carefully breaking the yolk.

Pour all the flour into the mixture.

Then add beer.

Knead soft dough. Let it lie down for 20 minutes.

Cut off part of the mass and roll it into a “sausage” shape. Divide the piece into small pieces.

Roll each piece into a thin flat cake, add minced meat, and level it out. Cover the minced meat with the other half of the flatbread, sealing the edges tightly.

The ball of minced meat should be equal in size to the ball of dough for the flatbread, then the patty will not tear when frying.

To align the edge of the pie so that it is beautiful, you can trim off the excess dough with a curly knife or place a small plate on the edge and trim the edge with a regular kitchen knife.

Onions make pasties juicier and more flavorful.

Fry the pies in a large amount of preheated oil or fat. A saucepan with high walls is well suited for these purposes. To check the temperature, first throw in a piece of dough; if it floats and bubbles, you can lay out the pies.

Brown on each side. We monitor the temperature of the oil so that it does not burn.

You need to remove excess oil from the finished pasties, so remove them from the pan and place them on a flat dish covered with paper napkins. Before serving, you can sprinkle with chopped herbs.

The simplicity of the recipe should inspire even novice cooks to prepare dough for pasties using beer. This is not the only simple way to prepare this dish. Below I will give another example of making crispy juicy pies!

How to make beer dough correctly to make it crunchy?

There are several tricks in making beer dough that will allow you to make a crispier or more tender dough. It all depends on taste preferences. Beer helps make the dough crispy on the outside and tender on the inside. But if you want more crunch, you need to use one trick. This is sparkling water. There is also a recipe using water without adding an intoxicating drink. But the result is no longer the same. With this recipe, a crispy crust is guaranteed.

What you will need to prepare this beer-based cheburek recipe without eggs:

alcohol – 100 ml;
highly carbonated water – 100 ml;
flour – 2 cups;
salt - to taste;
sugar – 1 spoon;
vegetable oil for frying – 1 spoon.

How to make the dough yourself:

Water and beer should only be taken very chilled.
Combine the liquids and add sugar. But dissolution will have to wait a long time.
When the sugar has dissolved, add flour and salt. It is advisable to sift. It is recommended to first add the dry product to a small amount of liquid, then gradually introduce water. This way there will be no lumps.
The dough is kneaded so that it is tight.
Leave the product in the refrigerator for several hours.
You can then roll it out to add filling and fry.

Recipe for pasty dough with vodka

Vodka – this ingredient will make the dough crispy. If you are worried that the pasties will turn out “alcoholic,” then we hasten to dispel your fears: alcohol evaporates when exposed to high temperatures (frying). Prepare:

100 ml – water;
200 g – wheat flour;
2 tbsp – sunflower oil;
1/3 tsp – granulated sugar;
1 tbsp – vodka;
A pinch of salt.

We carry out the following preparation steps:

Sift the prepared flour into a bowl.
Heat the water, it should be warm. Dissolve salt and sugar in it.
Boil sunflower oil.
Pour water into the flour, add vodka, mix with a spoon, add boiling oil.
Sprinkle the table with flour and knead the dough. Leave for 10 minutes.
After this time, knead the dough for another 1-2 minutes. Leave for another 10 minutes.
Stir again for 1-2 minutes. Leave for 10 minutes.
You can start making pasties.

The dough for this recipe should not be allowed to rest or rest. It is used immediately.

How to prepare the filling

You can choose the filling recipe for chebureks according to your taste. Initially, the Turkic peoples put minced meat in them, but now minced meat is most often used. Different types of meat are acceptable: lamb with onions, beef, pork or even chicken. You can decide on culinary experiments and prepare a dish with cheese or vegetables.

The simplest option for making the filling is this: mix 250-300 g of minced meat with one finely chopped onion, salt and pepper. You can add a small amount of water, milk, mayonnaise or light beer to the resulting mass: this will make the filling for the pies more juicy, and during the frying process it will cook in its own juice.

If you don't like meat, cook beer-based chebureks with cheese and herbs. To make the filling, grate hard cheese on a fine grater and finely chop dill, parsley, cilantro and other herbs to taste.

Another good option is rice and egg filling. The cereal must first be boiled, the eggs must be finely chopped. An excellent addition to this “duet” would be finely chopped green onions.

Description of preparation:

In addition to meat filling, chebureks can be prepared with vegetables, cheese, herbs, mushrooms, and also with sweet fillings.
But the most traditional recipe is still minced meat. The main thing is to make the right filling with the perfect combination of onions and meat, and very often they add a piece of butter, which results in a juicy pastry. Chebureks are best served hot. Purpose: For lunch / For dinner / Outdoors Main ingredient: Meat / Dough / Minced meat Dish: Baked goods / Chebureki Geography of cuisine: Caucasian

Choux pastry recipe with photo

According to this recipe, the dough comes out elastic, soft, and pliable. And after frying, a lot of bubbles appear in it, causing the dough to simply melt in your mouth. Prepare the ingredients:

150–180 ml water;
One egg;
20 ml sunflower oil;
450–500 g flour;
1 tsp – salt.

To get choux pastry dough of ideal consistency, you need to follow these steps.

A cauldron or pan with a thick bottom is suitable for preparing the dough. Pour water, oil into it, dissolve salt. Boil.

Add almost a full cup of flour, stir until boiled.

Transfer to another bowl and let cool slightly. Beat in the egg, stir until smooth.

Add the remaining flour and knead.

An elastic, pliable dough should come out. Wrap it in cling film and let it lie for 30 minutes.

After this time, cut the dough into equal pieces and you can start making pasties.

Ingredients

Beer dough for chebureks:

about 380-400 grams of flour
250 ml light beer
1 egg
half a tsp salt

Filling for beer chebureks:

300 grams of any minced meat (preferably pork and beef)
50 ml light beer
2 onions

Homemade recipe

Sift the flour and salt into a bowl, mix and make a well in the center. In a separate container, beat the egg with beer. Pour the resulting mixture into the well and, gradually adding flour from the edges, knead the elastic dough. If necessary, add flour and mix again.
Cover the dough with a napkin or light towel and leave for 20 minutes. Meanwhile, prepare the filling. To do this, peel and cut the onion into large pieces, pass it together with the minced meat through a meat grinder. Pour in the beer, salt and pepper everything and mix thoroughly.
Roll out the dough onto a floured surface and cut out circles about 15 cm in diameter (it’s convenient to do this with a saucer). Crumple the remaining dough and roll it out again into a layer, cut out circles.
Place about 2 tbsp on each piece of dough. filling, smooth it out and cover with the other half of the dough. Press the edges with a fork. Heat about 5 tbsp in a frying pan. vegetable oil and place the pasties there.
Fry them for about 5-7 minutes on each side over medium heat until cooked through. Transfer the pasties to a paper towel to absorb excess fat. Crispy beer chebureks are ready, serve them hot. Bon appetit!

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