Golden Chebureks with Juicy Filling

Very tasty and appetizing. Simple, fast, for the whole family. Chebureks made with choux pastry have a thin crispy and golden-brown crust and an incredibly juicy filling. The choux pastry is rolled out thinly and does not tear, so that all the meat filling remains inside the cheburek.
cook time: 45 min
Maya Lindell
Golden Chebureks with Juicy Filling

Nutrition Facts (per serving)

213
Calories
8g
Fat
24g
Carbs
8g
Protein

Ingredients (15 portions)

For dough:

Wheat flour 4 cup
Water 1.5 cup
Chicken eggs 1 pc
Vegetable oil 2 tbsp
Vodka 1 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp

For filling:

Minced pork beef 400 g
Bulb onions 1 pc
Salt to taste
Ground black pepper to taste
Water 0.5 cup

Recipe instructions

Step 1

Step 1
How to make chebureki from choux pastry? Prepare the necessary ingredients for the dough. Sift the flour so that it is saturated with oxygen, and the finished products turn out more tender. Boil the water. Pour one glass of flour into a deep bowl, pour boiling water over it and stir.

Step 2

Step 2
Add the remaining sifted flour, beat in the chicken egg, add salt, sugar, vodka and vegetable oil. Mix everything thoroughly with a spoon.

Step 3

Step 3
When the mixture begins to come together, place it on a floured table and continue kneading the dough with your hands until it becomes smooth and elastic. The choux pastry for pasties is ready. Leave it on the table, covering it with a bowl or cling film on top.

Step 4

Step 4
Prepare the necessary ingredients for the filling. You can prepare minced meat yourself from fresh meat; it is better to use a mixture of pork and beef, the filling will be juicier and tastier. In a bowl with minced meat, add finely chopped onions, salt and ground black pepper to taste, a little cold water and stir quickly until the mass becomes homogeneous.

Step 5

Step 5
You can proceed to the formation of pasties. Divide the dough into 12-15 pieces, depending on the desired size of the finished products, mine turned out to be too large chebureks, although the cheburek pies are about the same size, and each pie can safely be called a full portion, I think you can make them smaller.

Step 6

Step 6
Roll each piece into a ball, press it into a flat cake and roll it into a thin layer. There is no need to add flour to the work surface during rolling; the dough is easy to work with and does not stick to the work surface. If you want the pasties to turn out smooth and beautiful, the same in size, circles of dough can be cut out with a knife on a saucer.

Step 7

Step 7
Place a tablespoon of minced meat on each piece of dough, carefully distributing it over one half, and cover the filling with the other half of the dough.

Step 8

Step 8
Seal the edges of the pie by pinching them with a fork so that the juice from the filling does not leak out during frying and the patties turn out more beautiful.

Step 9

Step 9
Pour vegetable oil into a frying pan and heat it well. Place the pasties in the oil and fry them over medium heat until golden brown on both sides. Place the pasties on a plate with a paper napkin so that excess oil is absorbed into the paper. Then transfer them to a serving platter. Bon appetit!

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