Crimean chebureks made from puff pastry

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Crimean chebureks, like those sold in Crimea? Prepare your ingredients. Minced meat is suitable from absolutely any meat; such chebureks are prepared even with vegetables and cheese. It can be either purchased or made at home.

2. STEP 2

   

   First prepare the dough for the pasties. How to make the dough? Sift the flour into a deep bowl.

3. STEP 3

   

   Take a simple glass and crack an egg into it.

4. STEP 4

   

   Fill a glass with cold water to the brim, add salt. Carefully, so as not to spill the liquid, shake the contents with a fork until smooth.

5. STEP 5

   

   Pour the resulting mixture into a bowl of flour.

6. STEP 6

   

   Mix the flour and water well with a fork to form flakes, as in the photo.

7. STEP 7

   

   Now pour in one third of a glass of vegetable oil and stir.

8. STEP 8

   

   Using your hands, knead the dough until all the flakes come together. The dough should NOT be smooth, so there is no need to knead it for long. As soon as the flakes stop falling from the dough, stop kneading. This is what will make the dough flaky after frying.

9. STEP 9

   

   Place the dough in cellophane or cling film and refrigerate for 30 minutes.

10. STEP 10

    

    Make the filling. How to make the filling? Peel and chop the onion in any convenient way - cut with a knife, grate or puree in a blender. Onions for minced meat are taken at a ratio of 1:1. A large amount of it will make the minced meat juicier and tastier. Add chopped onions to the minced meat. Beat an egg into it, add salt and pepper and mix well. Pour cold water into the minced meat and knead until smooth. The filling is ready.

11. STEP 11

    

    Remove the dough from the refrigerator. Make pasties in a way convenient for you. You can divide the dough into pieces and roll each into a circle. Or you can, as I did, roll out all the dough into a large layer and cut out circles from it using a saucer. Roll out the dough thinly, adding flour so that the dough does not stick to the rolling pin and work surface.

12. STEP 12

    

    Place a tablespoon of filling on half of each circle and cover with the other half.

13. STEP 13

    

    Roll the edges of the pasties with a saucer so that they stick together well. Press them down additionally with a fork.

14. STEP 14

    

    Heat vegetable oil in a frying pan or casserole with high sides over medium heat. Place the pasties in the oil so that they do not interfere with each other, two or three pieces depending on the size of your dish. Fry on both sides until golden brown, with the lid closed so that the oil does not splatter. During the frying process, you can turn the pasties several times to ensure even frying. It is convenient to do this with two forks.

15. STEP 15

    

    Place the finished pasties on a paper towel or napkin to remove excess oil.

16. STEP 16

    

    The dough turns out flaky and crispy.

17. STEP 17

    

    Chebureks are ready. I got 20 medium-sized chebureks, about 10 cm. If you make larger chebureks, you will get fewer of them. Bon appetit!

Comments on the recipe

Ksyunya•♫•

19.09.2023

4.7

I’ve tried these pasties - they’re something! I saw an interesting recipe on the website - chebureki with potatoes, I think it will be very tasty!

Eleno4ka

19.09.2023

4.6

I was interested in the recipe for Crimean chebureks made from puff pastry. I’ll say right away - the pasties turned out excellent!!! The dough is really flaky, bubbly, not rubbery, the edge is crispy and crumbly. No prolonged kneading. After half an hour of proofing, the dough is perfectly rolled out to a very thin state. The minced meat is very juicy. This is the first time I’ve added an egg to the minced meat for pasties - maybe this is the reason for the special juiciness? The recipe is definitely a must-have, I will now be happy to cook just such Crimean chebureks! Thanks for the recipe, Vera faith!

Varvara

19.09.2023

4.5

Thanks for the interesting recipe

Jumping Mouse

19.09.2023

4.7

And I also make sure to add basil (and sometimes cilantro) to the minced meat...Then it turns out even more flavorful) Thanks for the Crimean recipe)

Ira

19.09.2023

4.5

Vera, you made some very tasty meat chebureks! And besides, it’s easy to do. I really liked the idea of ​​pinching the dough with a fork - it’s very convenient and the edges turn out beautifully! Thanks for the recipe!

Svetlana_Bondyreva

19.09.2023

4.5

Thanks for the recipe, I'll try it today

Love

19.09.2023

4.8

Thanks for the recipe! The chebureks turned out to be very tasty and juicy!) Now I will cook only according to your recipe