Pasties made from choux pastry

Step-by-step preparation

Cooking time: 45 mins

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.

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.

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.

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.

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.

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 on a saucer with a knife.

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.

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.

9. STEP 9

   

   Pour vegetable oil into a frying pan and heat it well. Place the pasties on 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!

Comments on the recipe

maraly

19.08.2023

4.9

Thanks to the author for the clear recipe! In order for the pasties to turn out with a crispy crust on top, you need to knead the tetso correctly. I make a similar dough in warm water, and not in boiling water and pour more vodka)

Eleno4ka

19.08.2023

4.5

I decided to make chebureki from choux pastry. I had the minced meat prepared in advance, and kneading the choux pastry was a pleasure! It kneads quickly and easily, rolls out perfectly to a very thin state, and does not tear or burst when frying. Cool recipe! Thank you Snezhana!