Crispy chebureks
Cooking time:
1 hour 30 minutes
Active time:
50 minutes
Complexity:
Average
Let the dough settle
Reference chebureks from our brand chef Evgeny Ermakov: crispy on the outside, juicy on the inside .
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Recipe "Crispy Chebureki"
Ingredients for 12 servings
For the test:
flour per second
450 g
water
250 g
sour cream 20%
60 g
vegetable oil
50 ml
egg
1 pc.
sugar
20 g
salt
10 g
For minced meat:
minced beef/pork
400 g
onions
200 g
garlic
20 g
salt
10 g
ground black pepper
1 g
water (cold)
50 ml
For frying:
vegetable oil
300 ml
Step 1/11
For the pastry, combine the egg, salt, sugar, butter and sour cream in a bowl. Stir with a whisk until the salt and sugar dissolve. Pour in warm water, mix again.
Step 2/11
Gradually add the sifted flour, knead the dough. If necessary, add flour and continue kneading.
Step 3/11
Put the dough in a bag and let it rest for 20 minutes.
Step 4/11
For the mince, chop the onion and blender it to a puree.
Step 5/11
Add onion puree, salt, pepper and garlic to minced meat, mix.
Step 6/11
Pour in 50 ml of cold water, mix again.
Step 7/11
Divide the dough into 12 parts and roll them into balls. Roll each balloon into a tortilla about 20cm in diameter.
Step 8/11
Put 2 tablespoons of minced meat on one half of the cake, distribute, leaving the edge empty. Cover with the other half, gently squeeze out the air, pinch the edges thoroughly and trim off the excess.
Step 9/11
Heat the oil in a pan and fry the chebureks over a moderate heat until golden brown on both sides.
Step 10/11
Put ready-made chebureks on paper towels.
Step 11/11
Serve the chebureks hot - crisp and juicy mince inside!
Ingredients for 12 servings
For the test:
flour per second
450 g
water
250 g
sour cream 20%
60 g
vegetable oil
50 ml
egg
1 pc.
sugar
20 g
salt
10 g
For minced meat:
minced beef/pork
400 g
onions
200 g
garlic
20 g
salt
10 g
ground black pepper
1 g
water (cold)
50 ml
For frying:
vegetable oil
300 ml
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