Chebureks with minced meat

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Boil 120 ml. water with salt 3g. Very quickly brew 50 grams of flour and let cool.

2. STEP 2

   

   Add egg, vegetable oil, milk. Gradually adding flour, knead the dough.

3. STEP 3

   

   If there is not enough flour, you can add more; the dough should not stick to your hands. Cover and let the dough rest for 1 hour. During this time, knead again.

4. STEP 4

   

   While the dough is resting, make the filling.

5. STEP 5

   

   Finely chop the onion and add to the minced meat, mix with 100 ml. water and spices.

6. STEP 6

   

   Divide the dough into parts and roll out into flat cakes 2mm thick.

7. STEP 7

   

   Place minced meat on one half of the flatbread and cover with the other half.

8. STEP 8

   

   Press the edges with a fork and roll with a saucer, making sure that the seam is tightly closed.

9. STEP 9

   

   Pour vegetable oil into a deep frying pan and cook over medium heat, one at a time, until golden brown, 4 minutes on each side. Place the cheburek on a paper towel to drain excess fat. Serve hot. Thanks for watching and reading my recipe. Bye everyone and bon appetit.

Comments on the recipe

Ira

28.12.2023

4.6

alexey, oh what a cheburek you have! Delicious, meaty The idea with the plate and edges of the cheburek impressed me! It was very interesting to watch the transformation of flour and boiling water into dough, I have never taken such a risk before. Thank you very much for the recipe and advice!

Queen

28.12.2023

4.9

My first pasties!!! I really liked the dough. The chebureks turned out very tasty and crispy. And so juicy!!! Thanks to the author for the recipe!!!

Alena Severin

28.12.2023

4.5

Nice and simple recipe. This is my first time making pasties. It turned out very tasty. Thanks to the author 😉👍👍

Belych

28.12.2023

4.9

This is the second time I have made pasties using this recipe. They turn out very tasty, and I cut the edges with a round pizza cutter, which is very convenient. Thanks to the author for the recipe!