Secrets of delicious chebureks

5 secrets of the famous dish reveals the most expensive chef in the capital

1) Why do you need to pour the broth into the minced meat?
2) Why is there sugar in the dough?
3) Why does the dough need to be kept in the refrigerator before rolling?
4) Why can't minced meat be heavily crushed?
5) Why roll a bow with a rolling pin?
Of course, I got answers to them. I will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie down a little in the refrigerator in order to become elastic and pliable when rolled out.

For test:

Flour -500g.
Water - 150-180 g,
Salts -2g,
Sugar sand - 2g.
For minced meat:
500 g meat 1 onion
a bunch of dill 200-250 g
meat broth salt
black pepper,
zira to taste

Cooking:

Sift the flour through a fine sieve on the table, form a hill, add salt and sugar to the flour (to make the dough crispy), make a recess in the flour and pour water into it. Knead a pretty stiff dough. Wrap it in a film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner. Divide the infused dough into two parts and make even bundles of it with a diameter of 3 cm. Cut them into circles 2 cm thick (40 g each).
Then press the resulting circle with the palm of your hand, form a cake and sprinkle them with flour so that they do not stick together. Put them in a plastic bag and put them in the refrigerator. This time, prepare the minced meat.
Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because. with strong squeezing of the meat, it releases a protein that makes the minced meat stick together. When mixing minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the stuffing juiciness and tenderness. The amount of broth depends on the density of the meat.
Then put the minced meat in the refrigerator for 30 minutes for its “seizing”, and pull out the semi-finished dough and roll out each cake almost to “zero”. Put a tablespoon of minced meat on one side of the cake, evenly distribute it, cover with the second half of the cake and blind the pasties along the edge, cutting with a special zigzag cutter. It is necessary to fry pasties at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do it in a wok - it’s more convenient and practical (you don’t have to turn it over for even frying). And if there is no wok, then it is possible in a frying pan. I assure you, it will be just as delicious.

Chebureks! Juicy, tasty, everyone's favorite.

Secrets of delicious chebureks

Surely you also love chebureks. I have not yet met a single person who would not love these fragrant, mouth-watering, crispy fried products. Both men and women love them equally. By right, they can be attributed to the category of festive dishes. Why do we love them so much? The secret lies in the juiciness of the meat filling. And in order for the juice not to flow out before the cheburek is eaten, the dough must be properly cooked. It is believed that pasties are better for men, since the dough should be well kneaded, rolled out thinly and not torn. But women, knowing the secrets of preparing this extraordinary dough, cook them no less tasty.

What is the secret of cheburek test?

Custard is considered the best and correct pastry dough.

Choux pastry and juicy minced meat for chebureks — Here are the main secrets of everyone's favorite dish.

What we need:

for the test

• 0.5 glass of water
• handful of salt
• flour 3-4 cups

for minced meat

• 500 g minced meat or meat (lamb is ideal, but you can use any meat that you have)
• 2 tbsp. tablespoons finely chopped fat tail fat, but you can internal pork or chicken
• 1-2 bulbs
• 200 g water
• 250 g vegetable oil for frying

Cooking:

Cheburek choux pastry.

What should it be?

Bring water to a boil, add salt and add 2-3 tbsp. spoons of flour. Remove from fire and mix well. It turns out a kind of paste. Take it out on a plate and let it cool. The dough is not ready yet, it is still a blank.

And we ourselves begin to prepare minced meat.

Juicy minced meat for pasties - what's the secret?

Once I had to peep how professional chefs prepare meat filling for chebureks.
I took note and now my pasties are always juicy.

Now I will share these secrets with you.

First of all, prepare the onion properly. You can also pass it along with the meat through a meat grinder, but then the onion juice will mix with the meat and we will lose the fragrant zest. Therefore, we either cut it with a knife, as small as possible, or chop it with a blender, and sprinkle with salt, rub it with our hands until juice appears. Juice, in turn, will serve as a marinade for meat. Once this has happened, set the bow aside.

Be sure to wash the meat, dry it, clean it from the films. Cut into small pieces and chop. Who is in a meat grinder, and someone is a combine. Does not matter.

We twist the fat together with the meat.

We must achieve the juiciness of the meat so that there is as much juice in the chebureks as possible. And it's very easy to do so.
Add the onion along with the juice to the meat, salt and pepper. You can add your favorite seasonings, but do not get carried away, because the taste of the filling can change a lot. Mix the meat and onion very thoroughly.
And again the secret, but this time, the most important .

Add water to mince. How? It is enough for the filling to turn into a mushy mass and to be similar in consistency to sour cream. This will allow the minced meat to be evenly distributed over the cheburek, and not to stray into a lump in one place.

Now we leave the minced meat to gain strength and return to the test.

The lump of dough has already cooled down and we can start kneading the custard dough. Add regular flour and knead elastic dough. If it turns out thick, add a little water, if it is thin, mix in the flour. We are trying to obtain an ordinary dumpling dough so that we can roll it out thinner without much effort. I heard somewhere that the dough should feel like an earlobe.

It is advisable to serve chebureks with heat, with heat. This dish should be eaten immediately. They are not prepared for tomorrow. And it would not be bad to cook them together. One sculpts pasties, and the second fries them.

One also copes well, but it takes much more time to cook and you need to constantly monitor that the chebureks do not burn out.
And one more not unimportant feature. They cannot be stuck in advance and fried for the arrival of eaters. Because minced meat is juicy and the dough can become sour.

If you have already fried chebureks before, then you have probably already encountered these cooking features. If you haven't done it, don't worry anyway. It all looks complicated on paper, but if you only cook it once, you will want to cook them every day for breakfast.

By the way, the finished dough and minced meat separately can be placed in the refrigerator and used within 2-3 days.

Sculpt and fry chebureks

Pour oil into a frying pan and put on fire. There should be enough oil so that the chebureks are deep-fried. We leave the oil to heat up and begin to sculpt pasties.

Our dough is ready. We tear off a piece from it, the size of a walnut, and crushing the table with flour, roll out the dough in the form of a thin cake. You need to roll out the dough from the middle to the edges so that the cake turns out to be round.

We put minced meat on the near half of the dough, leaving about 1.5-2 cm from the edge so that you can close the edges. We distribute the minced meat evenly so that during the meal the dough, meat, and juice get into the mouth.

For better gluing of the edges of the cheburek, you can use an egg. Lubricate the edges of the cheburek with an egg and glue together so that the juice does not flow out. But, when you learn to feel the dough, the need for this may disappear. And for the first time, let's use this helper .

We use the white of one egg. We coat the edges of the cheburek with it for better gluing.

Lubricate with an egg and cover the minced meat with the second half of the dough, pressing the edges well with your fingers. To be sure, you can walk along the edge of the cheburek with a fork. This need will serve us as a decorative design for the finished cheburek.

Why is it necessary to glue pasties so carefully? Meat juice starts to boil during frying and if the dough has a gap, the water will find it, flow out into the hot oil and start to shoot. This is not only unpleasant, but also traumatic.

Our cheburek is ready to go to the pan. Is our butter ready? Let's check its readiness with a piece of dough, which we throw into boiling oil and see how it behaves.

A piece of dough hissed, the oil bubbled, so you can send our cheburek to the pan.

We put our handsome man - cheburek in a pan. It begins to fry intensively, and we, without wasting time, proceed to the formation of the second cheburek.

Don't forget to look at the first one. Cheburek may begin to bubble, which makes it even more appetizing. We bring to a golden, ruddy crust and turn the cheburek on the second side. And at this time, we already have the second cheburek ready for frying and we also send it to the pan.
While the first cheburek is being fried with the second side, the second cheburek will blush its first side, and we are sculpting the third one on the table. It turns out such a kind of conveyor. The meat is smeared in a pasty with a thin layer, so it has time to fry and release the juice.

And the family members are already lining up. After all, the fragrant smell of fried chebureks teases not only them, but I am sure that your neighbors too.

This is how they are prepared, our favorite pasties.

Using choux pastry and juicy minced meat for chebureks You will always be sure of the success of their preparation.

I wish you bon appetit!

Cheburek recipes

Prepare amazingly tender, fragrant and juicy minced meat for chebureks according to our family recipe with detailed photos and videos. Treat your family with pasties

15 minutes

255 kcal

4.38/5 (8)

Now you won’t impress anyone with a simple cheburek, since absolutely everyone seems to know how to cook them, even novice cooks. However, such products are often similar to each other, like two drops of water, and are just an obscure (often almost inedible) test mass with a meaty flavor.

Therefore, today I decided to teach the respected public how to prepare the ideal and most correct filling for chebureks from tender minced meat, which is completely different from everyone else, very tasty and able to add such a welcome zest to your recipe box.

Did you know? Cheburek in translation from the Crimean Tatar language means "raw pie". Due to its shape, this product is one of the most recognizable in the world, and today the filling for it is made not only from meat, but also from cheese, ham and even vegetables, they also put minced mushrooms in them. So if you are going to cook pasties, you will have to decide what kind of filling you will cook them with. The main feature of the cheburek is its juiciness - when you get to the filling, you literally drink fragrant and very tasty meat juice.

Preparation time: 30 - 40 minutes.

Kitchen appliances

Prepare ahead of time tools, utensils and appliances for the successful preparation of juicy minced pork for pasties:

• a spacious frying pan with a non-stick coating with a diameter of 26 cm or more,
• deep bowls from 500 to 850 ml,
• tablespoons and teaspoons
• kitchen scales (or other measuring utensils),
• steel whisk,

• wooden spatula,
• paper towels,
• sieve,
• grater
• be sure to prepare a blender or food processor with the ability to change speeds to make the filling in just a few minutes.

You will need

The foundation

Additionally

• 100 - 200 ml sunflower oil for frying.

Did you know? If necessary, pork can be replaced with lamb, beef will also be appropriate, but the taste of the product will change significantly - that is why more spices, such as marjoram, basil, or even suneli hops, should be added to ground beef.

Cooking sequence

Training

Important! At this stage, you can enhance the flavor of pastry dough with original additives - dried bell pepper, curry or turmeric. Knead the seasonings into the dough by hand to make sure they are evenly distributed throughout the dough.

First step

Did you know? If you are preparing a filling for lamb chebureks, you can add a little diced fat tail fat to it - it will dissolve during heat treatment and make the filling even more juicy and appetizing. In addition, try to have a lot of onions in the filling, approximately one to one with meat.

Second phase

Important! If you prefer a baked, crispy crust, keep the chebureks longer in the pan, but from now on, watch the readiness of the products even more closely and check them often. In addition, try frying one batch of chebureks in a slow cooker by setting the “Baking” or “Stew” program - this device quickly fries the products from the inside, which reduces cooking time and saves sunflower oil. Novice housewives often ask if it is necessary to fry the minced meat before putting it inside the cheburek. The categorical answer is no! After all, then he will lose his distinctive feature - delicious meat juice.

Your delicious, very delicate chebureks are completely ready to eat! Brush the surface with a dash of mayonnaise and top with chopped parsley, green onions, or other toppings to give your biscuits a more appetizing look.

In addition, pasties can be served with sour cream. Also, no one will forbid you to simply sprinkle products with salt or pepper - the classics always remain in fashion! Keep your little ones for no more than three days, since pan-fried products lose all their taste properties very quickly.

Watching a video

The most delicious filling for chebureks is minced pork. Watch a detailed video of the step-by-step cooking process.

What to eat chebureks with

Many people think that cheburek is a dish that does not require a side dish under normal conditions. However, this is not entirely true - I bet that you have not tried pasties with a side dish of vegetables, fish or salty sauces. In addition, on my own I want to advise several other options on the use of these delightful products.

• Use chebureks as a substitute for bread for first and second courses - despite the fact that they are more high in calories, they are also much tastier.
• Season your pasties with tomato ketchup, light sauce or syrup. They also go great with soy sauce and wasabi.
• Come up with an original filling for the products: it can be either minced meat or sausages, fruits, vegetables and jam.
• "Empty" chebureks, which are cooked without filling at all, are well suited for an afternoon snack in combination with a fresh vegetable salad.
• Chebureks can be washed down not only with tea or coffee, but also with soda, cola or fresh citrus juices.

That's all! Of course, in the end, I can’t resist and recommend you some more great family recipes for chebureks and dough for them, so that you can cook this amazing dish even when you have a “hung mouse” in your refrigerator. Try somehow to make delicious - pasties with cheese - and the most tender, my favorite - - - the latter are simply adored by children, even capricious and fastidious.

In addition, I highly recommend the amazingly delicate, and lovers of experiments will definitely be pleased with the exquisite "choux pastry for chebureks". Finally, I would also recommend a surprisingly appetizing and very unusual - dough for pasties on vodka -. Do not waste time, start cooking, and your loved ones will be truly grateful to you!

Thank you for your attention to the above recipe for dough for chebureks! I look forward to your comments and feedback, and if you have come up with a new way to make the filling, share it too. Bon appetit and always good mood!

The filling for chebureks can be prepared traditionally from meat or decorated with some deviation from the classical technology with the addition of mushrooms, cheese, potatoes, other vegetables or herbs. Each of the variations will find its loyal fans and may become a priority recipe in the family menu.

How to make stuffing for chebureks?

Having prepared chebureks with different fillings, and evaluating all the best aspects of each recipe, you can choose the most acceptable option for yourself and comprehend all the subtleties of the technology, adapting it to your taste preferences.

1. The correct filling for meat pasties should be juicy, which is achieved by the correct proportion of onions and the addition of a liquid component to the composition: water or broth.
2. Making the filling of mushrooms, they need to be properly prepared by frying with onions in oil in a pan. Forest mushrooms are pre-boiled.
3. The filling for cheese chebureks may include a mix of several varieties, grated and supplemented with herbs and flavorings.
4. Vegetables to be used as a filling must be ready to eat: boiled or sautéed in oil in a frying pan until tender.

Stuffing for pasties from minced meat - recipe

The classic tasty stuffing for minced meat chebureks includes three main components: lamb pulp, tail fat and onions. It is preferable to chop each of the components very finely with a sharp knife, and knead the onion mass with salt with your hands before adding it to the meat. But if there is no time for cutting, you can use minced meat. Salt, pepper, zira and other spices are added to taste.

Ingredients:

• lamb - 0.5 kg;
• tail fat - 150 g;
• onion - 250 g;
• water - 2/3 cup;

Cooking

1. Lamb is cleaned of films, twisted in a meat grinder or using a food processor.
2. Onions are prepared by peeling the heads, chopping them finely, kneading with salt with your hands and leaving for 10 minutes to separate the juice.
3. Combine all ingredients in a bowl, add ice water.
4. At the end, the correct filling for chebureks is salted, seasoned with pepper and, if desired, with spices.

Stuffing for pasties from minced beef

If you don’t like the taste of lamb or it simply wasn’t available at the right time, pasties filled with beef will turn out to be quite worthy in taste. The meat must be supplemented with a portion of fat crushed in any way: pork or fat tail. Onions and cold water are also mandatory components. Meat can be frozen and cut with a knife according to the classical technology, or you can simplify your task and use a meat grinder (combine).

Ingredients:

• beef - 0.5 kg;
• fat - 150 g;
• onion - 250 g;
• water - 2/3 cup;
• salt, pepper, herbs, seasonings - to taste.

Cooking

1. Grind meat, fat and onions in a convenient and affordable way.
2. Season the components to taste with salt, pepper, optionally add spices to the mass, pour in water.
3. After thorough mixing, the juicy filling for chebureks will be ready.

Stuffing for pasties from minced pork

A worthy option for decorating your favorite delicacy will be the filling for pork chebureks. It is necessary to supplement the meat with a slice of lard or lamb fat, add a solid portion of onion, which is preferably cut with a knife, even if the meat is twisted in a meat grinder. The juiciness of the products will be given by water or broth, which is well cooled and then mixed into the base.

Ingredients:

• pork - 0.5 kg;
• lard or fat tail - 150 g;
• onion - 250 g;
• salt, pepper, zira - to taste.

Cooking

1. Grind meat and fat.
2. Peeled onions are chopped into small cubes, the slices are salted, kneaded a little with hands and left for a short time to separate the juice.
3. The prepared components are combined, seasoned, supplemented with water or broth.
4. At the end, the pork filling for pasties is mixed and placed in the refrigerator for 30 minutes.

Stuffing for minced chicken chebureks

For chebureks, it can be made from minced chicken. In this case, more than ever, it is necessary to take care of the juiciness of the filling and spicing it up, in view of the fact that chicken is usually dry and neutral in taste. It would be especially appropriate to add a little finely chopped or squeezed garlic and a couple of pinches of aromatic herbs to the mass.

Ingredients:

• chicken - 0.5 kg;
• lard - 150 g;
• onion - 250 g;
• water or broth - 2/3 cup;
• garlic - 3 cloves;
• fragrant dry or fresh herbs, chili pepper - to taste;
• salt, black ground pepper - to taste.

Cooking

1. Grind chicken and lard, add chopped and mashed with salt onion and garlic.
2. Season the mass with thyme, salt and pepper, pour in water and mix.

Stuffings for chebureks with mushrooms

The filling for pasties, the recipe of which will be described next, is made from mushrooms, does not contain animal fats, meat. Only the vegetable composition of the filling allows it to be classified as lean. You can use both champignons, available all year round, and fragrant forest mushrooms: porcini, chanterelles, boletus and others.

Ingredients:

• mushrooms - 0.5 kg;
• onion - 400 g;
• dill - 1 bunch;
• oil - 40 ml;
• salt, pepper - to taste.

Cooking

1. Peel, chop the onions, spread in the oil heated in a frying pan and fry until transparent.
2. Prepared shredded mushrooms are laid and the contents are fried until almost all moisture has evaporated.
3. In conclusion, for chebureks, it is seasoned with pepper and chopped dill, salted, cooled.

Stuffing for pasties with cheese - recipe

The filling acquires a special taste, added grated to meat, mushrooms or vegetables. However, only cheese can be used to fill products, taking one or several varieties of the product, chopping it with a grater and, if desired, adding herbs, garlic, and seasonings.

Ingredients:

• cheese - 400 g;
• herbs and garlic - to taste;
• pepper - to taste.

Cooking

1. Cheese filling is easy to make. The cheese slice is ground on a grater and used for its intended purpose.
2. If desired, cheese chips can be supplemented with chopped herbs and chopped garlic.

Stuffing for chebureks with potatoes

No less popular and popular fillings for pasties without meat, consisting of vegetables. And if you like pies with potatoes, then pasties with such filling will undoubtedly appeal to you. For the most part, boiled, mashed tubers are used, however, if desired, a vegetable that is not coarsely chopped can be fried until tender in vegetable oil in a pan.

Ingredients:

• potatoes - 1 kg;
• onion - 200 g;
• dill and parsley - 1 bunch;
• oil - 20 ml;
• salt, pepper - to taste.

Cooking

1. Peel, cut, boil potatoes, grind in mashed potatoes.
2. Add diced onion sautéed in oil, chopped dill.
3. The filling for potato chebureks is seasoned with salt, pepper, mixed.

How to make a filling for pasties from greens?

Preparing the filling for pasties from greens takes a minimum of time. To decorate such a filling, as a rule, a composition of spinach, sorrel, wild garlic and green onions is used, while adding basil, cilantro, parsley and dill. It is only necessary to rinse, dry, cut and stew the components in a hot, oiled pan. When using a mix of parsley, dill and cilantro, you can simply knead the chopped mass with salt with your hands without resorting to heat treatment.

Ingredients:

• any greens of your choice - 0.5 kg
• salt, pepper - to taste.

Cooking

1. Prepare the greens, if necessary, sort it out, rinse and dry.
2. The green mass is cut, poached in a pan, seasoned with salt, pepper, mixed.

Cottage cheese filling for chebureks

It is even easier to prepare the filling for cottage cheese chebureks. The soft creamy product is seasoned with finely chopped herbs: dill, parsley, basil or cilantro, garlic, ground black pepper and chili are added if desired, mixed. Granular cottage cheese will require additional processing with a blender or rubbing it through a fine metal sieve. Often cooked with spinach, which is chopped and stewed a little before settling in a pan or in a saucepan.

Recipes for delicious pies

25 minutes

230 kcal

1.67/5 (6)

Homemade pasties are very tasty. To make them tasty and fragrant, you need to properly prepare the dough and minced meat. Minced meat for chebureks must be juicy, because this is the main value of this dish.

In this article I will tell you how to make minced meat for chebureks very juicy and tasty. This recipe was taught to me by my mother-in-law, and now I am happy to share it with you.

How to cook juicy minced meat for pork pasties

Inventory: paper towels, knife, cutting board, blender or meat grinder, grater, bowl, tablespoon.

Ingredients

Step by step cooking

1. First, rinse the meat and pat dry with paper towels. I took pork, as it is not very lean, and the minced meat from it turns out to be very juicy. You can use pork with beef or lamb.

   When choosing meat, pay attention to its color, it should be pink, but it all depends on the age of the animal. The smell of meat should be pleasant or almost absent.

2. Cut it into small pieces so that you can grind it in a meat grinder or in a blender.
   
   
3. Cut into pieces of fat. Salo will give minced meat special tenderness and juiciness.
4. Grind the meat and fat in a meat grinder or in a blender.
   
   
5. Grate the onion. The resulting onion juice is collected and added together with the onion to the minced meat.
   
   
6. Finely chop the parsley and add to the minced meat. Also add salt and pepper.
   
   
7. Then we begin to gradually pour highly carbonated water into the minced meat.
   
   
8. We knead everything with our hands and, depending on the consistency of the minced meat, add the remaining water. It should be quite liquid.
   
   
9. We knead the finished mass until smooth and leave it in the refrigerator for an hour so that the meat absorbs water and the minced meat thickens a little.
   
   
10. When the stuffing thickens, you can add spices to it to taste and start sculpting chebureks.
    
    

Video recipe for minced meat for pork chebureks

Watch the video recipe for step-by-step minced meat preparation and you can easily repeat it.

Minced pork turns out to be more juicy, but it is customary to cook classic pasties from lamb. In the next recipe, I will tell you in detail how to make minced meat from this meat very juicy and tasty.

The classic recipe for stuffing for minced meat chebureks

• Cooking time- 35 minutes.
• Servings – 3-4.
• Inventory: knife, cutting board, blender or meat grinder, grater, bowl, tablespoon.

Ingredients

How to cook a classic filling for chebureks

Filling video recipe for minced meat chebureks

Watch the video on how to properly prepare classic minced meat for chebureks.

Kitchenware: deep containers of different sizes, measuring cup and kitchen scale, cutting board, iron bowl with a thick bottom, sharp long knife, meat grinder or food processor, cling film or plastic bag, whisk, fine sieve, kitchen towel, rolling pin, dessert flat plate, plain fork, frying pan, preferably with non-stick coating, paper towel.

Ingredients

Step by step cooking

Let's cook minced meat

Let's prepare the dough

We make pasties

We fry pasties

Recipe video for minced pork chebureks

Check out this video and you will learn how to properly knead the dough for chebureks, and also learn how to cook juicy minced pork.

Stuffing recipe for minced beef chebureks

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 267-271 kcal.
The amount of minced meat: for 8-14 pasties.
Kitchenware: meat grinder or food processor, kitchen scale and measuring bowl, sharp knife, paper towels, wooden cutting board, large deep bowl, tablespoon, plastic bag or cling film.

Ingredients

Step by step cooking

1. Beef in the amount of 1-1.2 kg is thoroughly washed under cold water, then wiped with paper towels. After that, we cut off unnecessary elements - bones, films, fat. We cut the peeled meat into small slices so that they can be conveniently placed in a meat grinder. Grind the beef with a meat grinder with a fine nozzle.
   
   
2. We clean the onion in the amount of 2-3 pieces and wash it. The amount of the product can be increased or decreased, choose it according to personal taste preferences.
3. Cut the prepared onion into small, thin pieces.
   
   
4. Pour the chopped onion into a bowl with twisted meat, then pepper and salt the mass.
   
   
5. Thoroughly mix the components together so that the onion and spices are evenly distributed over the meat.
   
   
6. Pour the resulting minced meat with 100-110 ml of boiled cooled water and continue kneading until the liquid is completely absorbed into the minced meat.
   
   
7. Add more water in an amount of 120-140 ml and carefully mix it into the minced meat.
   
   
8. We continue to pour water until the minced meat acquires a viscous, slightly watery consistency. The amount of water that is needed in cooking depends heavily on the fat content of the meat. We cover the finished minced meat with cling film and send it to the refrigerator for half an hour, and preferably for an hour.
   
   

Recipe video for minced beef pasties

How to cook classic ground beef for chebureks, see the video below.

• For minced meat, use exceptionally fresh meat, it is better to buy it from trusted sellers.
• Experienced chefs recommend cooking minced meat from several types of meat, for example, from beef and pork in equal proportions. It is believed that such minced meat is especially juicy and tender.
• I recommend alternately putting the ingredients used in the meat grinder, so the minced meat will turn out to be of better quality.
• Store prepared meat in the refrigerator no more than 12 hours is recommended, but in the freezer it will not deteriorate for up to three months.
• Instead of water, you can add milk, kefir or chilled meat broth to the minced meat; with their help, the meat mass will only benefit in taste.
• I recommend adding 2-3 cloves of garlic to the minced meat that must be passed through a meat grinder. This component will give the product not only a rich aroma, but also a unique taste.

Recipe for potato filling for chebureks

Cooking time: 20-35 minutes.
Calorie content (per 100 g): 81-84 kcal.
Filling quantity: for 5-8 pasties.
Kitchenware: a sharpened knife, a saucepan, a cutting board, a pusher.