Theoretically, pasties with potatoes should not exist. That is, there may be such a dish, but calling it chebureks is not entirely correct, just like frying chebureks in a frying pan, and not in a deep cauldron with oil.
But the theory of cooking is one thing, and practice is completely different. In theory, it really turns out that real pasties can only be cooked “in oil” and not “in oil,” but in practice, along with such pasties, you also get a whole bottle of sunflower oil, which immediately after cooking will have to be poured into the sink or ( if it’s a pity) use it to your detriment for the next chebureks.
Therefore, we will break the technology and save oil - we will fry not in a cauldron, but in a frying pan and there should be just enough oil so that the cheburek barely touches the bottom. This slightly affects the appearance, but has almost no effect on the taste, and beautiful pimples on the surface of the pies can be obtained even with this frying method, if you pour boiling oil from a frying pan over their upper surface.
Ingredients
For the test for 8 chebureks:
- 150 ml water
- 1.5 tbsp. flour (you may need a little more or less)
- 0.5 tsp salt
For filling:
- 1 tbsp. mashed potatoes
- 150 g hard cheese
- bunch of greenery
Preparation
1. Knead a stiff dough.
2. Cover it and leave for 20 minutes. Meanwhile, grate the cheese, chop the herbs and mix them with the mashed potatoes.
3. Divide the rested dough into parts. If you are preparing a small portion (4-6 pasties), you can roll out all the pieces at once. If there are more, it is better to sculpt the pasties as they fry, so that the pieces do not start sticking and tearing. The pastry dough should be rolled out to approximately 1.5 mm.
4. Distribute the filling evenly in the center of the dough on one side of the workpiece.
Description
Chebureks with potatoes- This is one of the variations of traditional Tatar pies. Usually they are stuffed with minced meat, in the classic version - with lamb. However, using potatoes is also acceptable. By the way, you can fill the chebureks with ready-made mashed potatoes.
As for the preparation of such chebureks, it is no more complicated than their classic meat version. The only difference is the need for preliminary heat treatment of the potatoes, which may take additional time.
By the way, this dish can be added to your menu for those people who are fasting, because it consists exclusively of modest products. However, you should not get carried away with chebureks if you are watching your parameters, because they turn out to be very high in calories.
The process of preparing chebureks with potato filling is given below in this photo recipe.
Ingredients
-
(4 glasses) -
(1.25 cups) -
(1.5 tsp) -
(1 tsp) -
(1.5 cups) -
(1 tsp) -
(1 kg) -
(1 PC.)
Cooking steps
First we will knead the dough: for this we will need a deep bowl. In it we will mix 8 tbsp. sunflower oil with sugar and salt. Then add sifted wheat flour little by little to this mixture.
Now little by little we introduce water into the future dough, and then vodka. Mix it all thoroughly until a stiff, elastic dough forms.
* Vodka is necessary to make the dough pimply. It is completely optional to add it to the dough, so if necessary, you can exclude it from the recipe.
Roll the dough into one lump and wrap it in film, and then in this state put it in the refrigerator for thirty minutes.
Peel the potato tubers and boil them, cutting them into pieces. At the same time, add a little salt to the water. We will boil for about 15 minutes.
Now we peel the onion, then thoroughly grind it in a blender.
Let's start with the filling. For this purpose, drain the water from the potatoes, but not completely. There should still be a little bit of it left so that in the end we get a normal puree. So, mash the boiled potatoes, and then add the onion to it, and then pepper it.
Now we divide the dough we have prepared into equal and small pieces. Afterwards, roll each piece into a thin flat cake and spread some mashed potatoes on it.
We fold our cheburek in half and seal the edges. If necessary, you can decorate them with a figured knife.
Heat the frying pan well on the stove and pour sunflower oil into it. Then we practically cook our pasties in this oil. They should be browned on both sides. This will be a sign of their readiness.
Serve the chebureki with potatoes hot!
Bon appetit!!!
Chebureks with potatoes are just a variation of the famous Tatar pies. But, nevertheless, the dish has a lot of fans. It will help out during Lent, during a financial crisis, or save the situation when there is very little minced meat left, but you want to indulge in delicious pasties.
Pasties with potatoes - general principles of preparation
The dough for chebureks with potatoes and meat is the same, usually simple and unleavened. It can be kneaded in the usual or custard way using water, milk, kefir, and beer. There are a lot of recipes, a selection of the most interesting ones is below.
Boiled potatoes are used for chebureks. It is grated or pureed. Classic additions include onions and butter.
What else do they put in the filling:
Lard, meat products;
For taste, you can add different spices, garlic, parsley or dill. These pasties are formed in the usual way, giving the pies the appearance of crescents (semicircles). The detailed process is described below.
The products are fried in a frying pan in oil. Since the potato filling is already prepared, you just need to brown the dough. Chebureks should be served immediately. While they are hot, flavorful and crispy.
Simple pasties with potatoes and onions
Lenten variation of chebureks with vegetable filling. If the dish is not prepared for Lent, then you can add butter to the filling, it will turn out tastier.
Ingredients
1.5 tbsp. flour;
4 tbsp. water;
Spoon of vodka;
3 tbsp. l. oils
Filling:
700 g potatoes;
2 onions;
70 g butter;
Greens, seasonings.
Preparation
1. We start preparing the dish with potatoes. We boil the vegetable in its skin or peeled form, there is not much difference.
2. While the potatoes are boiling, mix oil, salt and vodka in water, add the recipe flour to them. Knead elastic and stiff dough. Place it in a bag and let the bun sit for half an hour.
3. Chop the onion, put it in a frying pan with oil, fry until almost done. If butter is used, the vegetable pieces will turn out very fragrant and beautiful.
4. Grate the boiled potatoes. Add fried onions, spices and herbs to it. Stir. Cool the minced meat well.
5. Take out the previously prepared dough and divide it into pieces. Roll out each one into a flat cake the size of a standard flat plate for main courses.
6. Spread the potato filling into half.
7. Pinch opposite edges to form a semicircular pie.
8. Heat the oil and add the pasties. Fry the aromatic products until golden brown on both sides.
Pasties with potatoes and mushrooms on choux pastry
A recipe for another Lenten pasties with potatoes. Mushrooms vary the filling. Here we use ordinary champignons.
Ingredients
4.5 tbsp. flour;
40 ml oil;
250 ml water;
Filling:
500 g potatoes;
2 onions;
300 g mushrooms;
Seasonings, oil.
Preparation
1. Pour water into a saucepan, immediately add half a teaspoon of salt and all the oil. Place on the stove, bring to a boil.
2. Measure out ¾ cup of flour, add to the boiling liquid, quickly stir with a spatula and remove from heat. Cool the mass until warm, your hand should be patient.
3. Add the rest of the flour, knead the stiff dough. Place it in a bag to rest.
4. Boil the potatoes; you can use ready-made puree for the filling, if you have it.
5. Cut the onions and mushrooms. Place them together in a frying pan and fry with butter until done. There is no need to cover with a lid. On average, this will take about fifteen minutes.
6. Combine potatoes with mushrooms. Add spices and bring to the desired taste. Cool the filling until cold.
7. As soon as everything is ready for frying the pasties, take out the dough and form the products of the required size. How to make semicircular pies is described just above.
8. Deep-fry the chebureki. There is no need to keep them in oil for a long time, since the filling is ready.
Chebureks with potatoes and cheese on beer
Recipe for amazing pasties made from beer dough with potatoes and cheese. You can take any light beer. Any hard or processed cheese will also work.
Ingredients
250 g beer;
2 tablespoons of oil;
0.5 tsp. salt;
3-4 cups flour;
500 g boiled potatoes;
50 g butter;
2 onions;
1 clove of garlic;
150 g cheese.
Preparation
1. Add vegetable oil to beer. In a large bowl, combine the flour, passed through a sieve, and fine salt. Make a small well, start pouring in the beer and stir with a spoon. Gradually knead the dough with your hands. We send it on vacation in a package.
2. Mash the boiled potatoes or grate them. Same thing with cheese. If it is soft, then you can simply knead it. Fry the onion, put it in the minced cheese, squeeze out a clove of garlic. Stir, spices to taste.
3. Take the dough out of the bag, divide it into pieces, make pasties with potato and cheese mince in the usual way, the size is arbitrary.
4. Fry the products in oil, serve immediately, before the pasties have cooled down.
Chebureks with potatoes and meat
An economical option for pasties for those who only have a little minced meat. The dough for them is prepared with an ordinary egg, but if necessary, it can be omitted.
Ingredients
Glass of water;
2-2.5 tbsp. flour;
20 g butter.
Filling:
150 g minced meat;
4 potatoes;
1 onion;
Oil, spices.
Preparation
1. Add salt and butter and a glass of flour to hot water, stir. Leave the mixture to cool. Then add all the flour and break the egg. Knead hard dough.
2. Boil the potatoes whole or in pieces and mash.
3. Peel the onion, cut into cubes, put in a frying pan, fry for a minute.
4. Add minced meat to the onion and fry for another five minutes.
5. Mix mashed potatoes and fried minced meat filling with onions, season with spices to taste. You can add any herbs and garlic.
6. Divide the dough into 6-7 parts, roll out the cakes, lay out the meat filling with potatoes. We make semicircular pies.
7. Fry the formed products in oil and serve hot. After cooling, the chebureks are no longer as tasty.
Chebureks with potatoes and lard
The recipe for very juicy and satisfying pasties. You can use salted or smoked lard for them; it turns out delicious with bacon. Prepare the dough according to any of the recipes.
Ingredients
500 g potatoes;
150 g lard;
1 onion;
Preparation
1. Cut the lard into pieces and grind together with the onion through a meat grinder.
2. Boil the potatoes in their jackets, peel them and also twist them. You can grate or cut into small cubes. We do it the way we like best.
3. Mix potatoes and lard with onions, add spices. If the lard is salted, then this must be taken into account.
4. Stir thoroughly, squeeze out a clove of garlic to taste, you can add a little herbs.
5. We make pasties of any size, but the same size.
6. Fry the formed products with potato filling in oil.
Chebureks with potatoes on kefir
Variant of potato pasties made from kefir dough. You can use yogurt or fermented baked milk, any yogurt for kneading, even if it’s not fresh and a little sour. It will be just right for the test.
Ingredients
A glass of kefir;
Ground meat:
0.5 kg potatoes;
100 g onion;
Oil, spices.
Preparation
1. Kefir should have a temperature of 35 degrees, that is, not be cold. Add salt to it or to another fermented milk product used, add the egg and shake well.
2. Pour in flour and add while kneading until the dough stops absorbing the product. Mash well with your hands and leave for an hour.
3. Boil the potatoes, mash and cool.
4. Fry the onion in oil, season with minced meat. Spices to taste. You can also add mushrooms, herbs or lard to this filling.
5. Form pasties from kefir dough.
6. Fry in oil in the classic way.
7. These pasties can be cooked in a dry frying pan. Just to do this, cover the vessel with a lid and fry on both sides for 5 minutes over moderate heat. Take it out and grease it with oil.
Chebureks with potatoes and liver
A wonderful filling for potato pasties. You can use chicken or beef liver. You can also take pork offal, but in this case it is advisable to soak it in milk and cut it into pieces. Prepare the dough according to any of the options above.
Ingredients
400 g boiled potatoes;
250 g liver;
1 carrot;
1 onion;
70 g butter;
1 clove of garlic;
Preparation
1. Cut the onion into pieces, but not finely. Cut the carrots into thin slices.
2. Heat the oil, add the vegetables, fry for a couple of minutes.
3. Cut the liver into pieces, transfer the product to the vegetables. Fry for a couple of minutes, then cover the pan and simmer for a quarter of an hour until done under the lid.
4. Twist the fried liver. Vegetables and boiled potatoes through a meat grinder. Along with the main ingredients, we skip a clove of garlic. You can grind the products with a blender.
6. Make pasties with mashed potatoes and liver, fry in a frying pan.
Potatoes for the filling can be prepared very quickly if you use the microwave. Peeled tubers are placed in a special bowl, a little water is added, on average the process will take 7-9 minutes, depending on the power of the oven.
The potato filling will be tasty and aromatic if you add onions fried in butter.
You can add any sausage products to the minced potato for chebureks. The taste of the filling will only benefit from this.
If you get a lot of chebureks, then some can always be frozen, either raw or fried. Pack the items well so that they do not absorb odors from the freezer.
Step 1: Prepare the dough.
Place the butter in a saucepan and dissolve it over low heat. After this, add a cup of water, a teaspoon of salt and 2 tablespoons of vegetable oil to it. Bring the mixture to a boil, remove from heat and, stirring vigorously with a wooden spatula, add one cup of previously sifted flour. Stir the mixture and return it to the heat. Stirring constantly, simmer the contents of the pan for about another minute, until the dough is cooked and begins to gather around the spatula. Remove the pan from the heat and cool the mixture until warm. Next, beat in the eggs one at a time and gradually add 2 cups of flour, while kneading into a soft and elastic dough. When ready and smooth, cover it with a clean kitchen towel and leave to “rest” for 30 minutes.Step 2: Prepare the filling.
Wash potatoes and dill in water. Next, use a kitchen knife or a special vegetable peeler to peel the potatoes and wash them again. We cut it into 4-6 parts, depending on the size of the tuber. Place the potatoes in a saucepan and fill them with water so that the liquid completely covers the cubes. Place the container on medium heat and cook for 15-20 minutes. The readiness of the potatoes must be checked with a knife or fork. It should be soft. Next, drain the water, place the potatoes in a blender container and grind until pureed, or do it manually with a special masher. Gradually pour milk into the potato mixture in a thin stream and continue whisking the puree until it becomes airy and uniform in consistency. Salt and pepper the mass. Finely chop the dill and add it to the puree, mix the ingredients thoroughly. Our potato filling is ready. Before forming the pasties, it must be placed in a warm place so that the potatoes do not freeze when cooling. You can wrap the container with puree in a blanket or blanket, or you can place it in the oven and keep it at a temperature of 40-50 degrees. Step 3: Form pasties with potato filling.
Divide the dough into 4 equal parts using a knife sprinkled with flour. We roll each piece into a uniform sausage, which we subsequently cut into equal flat cakes, approximately 3 centimeters thick. Next, sprinkle the table with flour and roll out the flatbread on it into a thin round sheet. Place a tablespoon of filling on one half of it and distribute it a little. Cover the filling with the other half of the sheet and fasten the edges of the cake together with your fingers. At the same time, use the palm of your free hand to slightly press the cheburek on top, expelling the air from the product. Next, take a fork and run the tines along the edge of the pasty, thus securing the edge of the crescent even better. Step 4: Fry the pasties.
Place the frying pan on medium heat, pour a small amount of vegetable oil into it and heat it up. Next, place the pasties in the frying pan and fry them on both sides until golden brown. In fact, the products cook very quickly, so a minute for each side of frying will be enough. Step 5: Serve pasties with potatoes.
We remove the finished pasties from the frying pan, soak them a little with paper napkins to remove excess oil, put them in a pile in a bowl or plate and cover them with another one on top so that the products steam a little. Cool the pasties in this form until warm and serve with vegetable salad, sour cream or just tea. Enjoy your meal!
These chebureks can also be wrapped with a thin slice of cheese placed in a potato filling. During frying, it will melt and give the products a pleasant aftertaste and special juiciness.
In order for the finished chebureks on the table to be less oily, after removing them from the frying pan, you can also hold them on a mesh for a while so that the excess oil drains off, and only then blot them with paper napkins.
The next day, the pasties can be reheated using a microwave or in the oven at a temperature of 70 degrees: this will take no more than 5-7 minutes.
There are many vegetarian alternatives to the usual meat cheburek, such as chebureks with mushrooms or chebureks with potatoes. You can even compare such humane substitutes with a dish that bears the mysterious name of miracle. If you hear this word for the first time, then you shouldn’t be surprised; miracle is a national Dagestan dish, a little reminiscent of khachapuri. However, miracles and chebureks are completely different things, although equally tasty. We'll still do the pasties.
Cooking time: 60 minutes
Servings: 20
Calorie content: 243 kcal per 100 grams
- Pasties with potatoes and cheese are a unique thing that can become not just an appetizer, but even a main course. Despite the fact that these are far from pasties with meat and cheese, they are still incredibly satisfying. Credit must be given to the potatoes for making this recipe so convenient and delicious.
- 900 grams of flour;
- 300 grams of kefir;
- 100 grams of melted butter;
- 2 chicken eggs;
- 2 tablespoons sour cream;
1/2 teaspoon salt.
- A set of products for preparing the filling
- 1 kilogram of potatoes;
- 150 grams of hard cheese;
- 1 bunch of dill;
- 1 piece of butter;
Salt, pepper (to taste).
- Recipe
- Let's make the dough; the filling will wait. In a fairly deep bowl, mix the required amount of kefir with sour cream and melted butter. This needs to be done incredibly carefully, so you can resort to using a mixer or blender.
- Next is the turn of flour. It is very important to use only the highest grades of flour in the recipe so that the dough is much more elastic and dense, so it will not tear and will adhere well to the edges. Also, when working with flour, you also need to take into account the fact that it needs to be sifted through a sifter, this additionally enriches it with oxygen, which makes the dough more airy. Pour the prepared flour into a bowl and knead the dough thoroughly.
- During the kneading process, you need to pay close attention to the fact that the dough, firstly, must be well beaten, secondly, it should not stick to surfaces and hands, and thirdly, the dough needs 30 minutes to rise a little and rest before it It is not advisable to touch.
- While the dough is resting, the filling is next, the recipe is extremely simple. Take the potatoes, wash them, peel them, wash them again, cut them in half and put them in a pan with water. You need to bring the water to a boil and add a little salt, this will make the potatoes tastier and cook faster. We check the readiness of the potatoes using a regular knife; if the potatoes are easily pierced, it means they are ready.
- We drain the water from the pot with potatoes, dry them a little and then grind them into puree. You can even use a mixer or blender for these purposes. Add cheese, a piece of butter and herbs to the still hot puree, add a little salt if necessary and, of course, don’t forget about spices. Mix all the ingredients thoroughly and get a delicious puree. It is very important not to violate the recipe; otherwise, the filling may not turn out as desired. It is better to leave experiments for later, and use the classic recipe for the first time.
- Now let's get back to the test. Divide it into about 20 equal pieces. We will need to roll out each piece thoroughly to get a thin flat cake, as if we were making pasties with mushrooms or meat.
- Place potatoes on half of the rolled out flatbread and distribute evenly with a spoon. Now carefully secure the edges in any convenient way. And you can fry!
- Fry the pasties with potatoes in a frying pan in a large amount of oil, just like pasties with mushrooms and meat. The duration of frying each side should be at least 5 minutes, then everything will be thoroughly fried, as required by the recipe.
Advice: Vegetarian chebureks with potatoes turn out to be much fattier than their fellow miracles, so you have to take them out first on a napkin to drain off excess fat, and only then serve them.