Chebureks with potatoes recipe. Chebureki with potatoes and mushrooms. Chebureki with potatoes and cheese

Step by step recipes cooking pasties with potatoes: bubbly in a pan, with potatoes and dill in the oven, with cheese on kefir, fried with mushrooms, simple in a pan

2018-03-15 Irina Naumova

Grade
prescription

6378

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

5 gr.

carbohydrates

26 gr.

170 kcal.

Option 1: Pasties with potatoes - a classic recipe

Chebureki is one of traditional species baking in the East. The filling is put the most different. In our selection of recipes, we will consider cooking options for chebureks with potatoes, we will cook them in different ways, add additional ingredients. We will prepare the dough and filling ourselves. There is nothing better than homemade cakes, and you will see for yourself.

Ingredients:

4 stacks of wheat flour;
1 dessert spoon of granulated sugar;
1 kg of potatoes;
1.25 stack grow oils;
1.5 dessert spoons of food salt;
1.5 stack of water;
1 large onion;
1 dessert spoon of vodka.

Step by step recipe for chebureks with potatoes

To make the dough you need a large container. First, pour eight tablespoons of refined vegetable oil, add granulated sugar and edible salt. Stir until smooth. For convenience, we use a mixer.

Add flour through a sieve. This is very convenient, you can pour it in small portions, and the flour is immediately sifted, saturated with oxygen and the dough will turn out right.

Pour a little water and process the dough with a mixer, pour in vodka and bring to a steep and at the same time elastic mass.

Note to the hostess: Surely you have a question, why is vodka added to the dough? After its introduction and proofing of the dough, the finished pasties will turn out pimply with bubbles.

Gather the dough into a ball, wrap in cling film and place in the refrigerator for half an hour.

Now we need kitchen appliances again. Peel the onion, cut into several large pieces and pass through a blender.

Potatoes need to be peeled, rinsed and cut into sticks - so it will cook faster. Salt the water after boiling, and cook for fifteen to twenty minutes.

Then you need to drain the water, leave a little for juiciness, mash the potatoes with a crush and add chopped onions.

Add black pepper and salt as you wish and stir.

Let's start forming chebureks. Take the dough out of the fridge, unroll it and place it on a large cutting board sprinkled with flour.

Cut the dough into equal small pieces.

Roll out each piece of dough into a thin circle. Place a portion of the filling in the center. Now we fold the dough in half - we get a cheburek.

Close up the edges and go through with a curly knife - real pasties have a carved edge.

If there is no curly knife, it's okay. You can simply cut it with a knife or gently form a spiral of dough along the edge, when frying the dough will still rise a little, the chebureks will turn out beautiful.

Chebureks will be fried in a pan in a large amount of vegetable oil. The surface should be well heated, the oil too.

Brown the pasties on both sides and transfer to thick paper towels to get rid of excess oil.

After that, transfer beautiful, ruddy and tasty chebureks and a common plate and serve.

Option 2: A quick recipe for chebureks with potatoes

In this version, we will not waste time frying oil, we will make more healthy pasties - we will bake them in the oven. We will add a little greenery to the filling for more flavor, we will not pre-cook the potatoes, but grate them. Sprinkle sesame seeds on top. Chebureks will turn out just “you will lick your fingers”.

Ingredients:

1/4 liter of water;
400 gr wheat flour;
10 g of edible salt;
700 gr potatoes;
1 bunch of dill;
spices for filling;
1 yolk for lubrication;
2 table spoons of sesame seeds for sprinkling.

How to quickly cook pasties with potatoes

Pour flour into a large container through a sieve or sieve, add salt and mix.

Pour a little flour into a separate plate.

Boil the specified amount of water and pour boiling water into the flour mass, process with a mixer until smooth.

Dust a work surface with flour and place the dough on it. We continue to knead, kneading with our hands. We need the lump to stop sticking to our hands.

So, we have a soft, elastic bun. Transfer it to a bowl, cover with a damp towel to dry the dough, and prepare the filling.

Peeled and washed potatoes rub on a coarse grater. Drain the resulting juice - the filling should not be liquid.

Rinse the dill, finely chop and add to the potatoes. Sprinkle with black pepper and salt to taste and stir.

Transfer the dough ball to a work surface sprinkled with flour. We roll it into one large thick sausage, cut it into equal parts.

We roll each part into a thin circle and put the filling on one side, close the other part of the dough and tightly seal the edges.

We make a beautiful bezel along the edge. Form all chebureks.

We cover the baking sheet with parchment, lay out our neat pasties. Break the egg, separate the yolk and shake it. Lubricate each cheburek with a silicone brush and then sprinkle with sesame seeds.

Preheat the oven to 180 C and place a baking sheet in it. Bake until lightly browned for about half an hour and remove. Focus on the power of your oven.

We transfer the finished pasties to a large plate and call everyone for a tasting.

Option 3: Chebureks with potatoes and cheese on kefir

According to this recipe, we will get beautiful and satisfying chebureks. Kefir will serve as the basis for the test. Add a little cheese to the filling, so the finished dish will turn out tastier and more tender. After the formation of beautiful chebureks, we fry them in oil until golden brown. Tender and soft on the inside, crispy on the outside - chebureks will be a success.

Dough Ingredients:

400 gr wheat flour;
150 ml of kefir;
1 egg;
50 gr oil drain;
10 grams of edible salt.

Filling:

500 gr potatoes;
1 table of oil drains;
100 gr hard cheese;
3-4 sprigs of dill;
spices to taste;
100 ml grow oils for frying.

Step by step recipe

Melt butter until liquid.

We take a large bowl, pour kefir at room temperature, melted butter, break the egg, salt and whisk until smooth.

Add flour through a sifter or sieve, bring to a smooth consistency. After you need to knead the dough with your hands on the work surface.

Cover the bowl with a clean kitchen towel and leave for half an hour at room temperature.

Peel and rinse the potatoes, cut into small cubes and boil until fully cooked.

Drain the water and mash the potatoes.

We rub the cheese on a fine grater and pour it into the potatoes.

Rinse the dill sprigs, cut off the roots, and finely chop the greens. Pour into the filling.

Add butter, spices and stir until smooth.

Remove the dough from the bowl and cut into 15 equal portions. We roll each into a thin cake and fill with stuffing. Lay it on one side of the tortilla, then cover with the other side and seal the edges.

Press the edge of the cheburek with the tines of a fork to make it beautiful.

Heat up a frying pan, pour in the oil and fry the chebureks until a beautiful golden color on both sides.

We shift the chebureks to a plate covered with paper towels and treat our relatives.

Option 4: Chebureks with potatoes and mushrooms

We will cook the dough in water, and add champignons to the filling. It will turn out very satisfying and tasty. We will fry in a large amount of oil, and we make the pasties themselves on a thin dough, then they will be correct.

Ingredients:

100 ml of water;
1 cup wheat flour;
5 g of edible salt;
10 ml grow oils.
Filling:
1 stack of mashed potatoes;
6-8 champignons;
1 head of onion;
grows oil for frying.

How to cook

Wash mushrooms from dirt and cut into small slices.

We clean the onion, chop with a knife.

Heat a frying pan with oil, add the onion and bring it to a transparent color. Add mushrooms and sauté until light golden.

Add the mushrooms fried with onions to the puree, salt, pepper and mix.

In a large bowl, first pour three-quarters of the sifted wheat flour. Add the rest of the dough ingredients to it and stir. After we introduce a little bit of the remaining flour and knead the elastic dough.

We divide into six equal portions, each roll into a thin circle.

Put the filling on half of the cake, cover with dough and blind the edge. It can be made with a spiral, a pigtail or a curly knife.

Pour oil into the pan, there should be a lot of it so that the cheburek floats. Heat and fry pasties until a beautiful ruddy color on both sides.

If you want to make beautiful bubbles on the dough, pour over the pasties with hot oil directly from the pan.

We shift the pasties on paper towels, let the oil drain, then on a common dish.

Option 5: Simple pasties with potatoes

This option is close to the classic one, only we will not add vodka to the dough. We will need a standard baking kit and potatoes with onions for the filling. It turns out very tasty, and it is prepared easily and quickly.

Ingredients:

100 ml of water;
400 gr flour;
1 dessert spoon of salt;
1 pinch of soda;
1 egg;
3 large tubers of potatoes;
1 head of onion;
spices for filling;
20 ml rises oils in the dough;
150 ml grow oils for frying.

Step by step recipe

Peel the potatoes, wash and cut into cubes - so it will cook faster. Salt the water and cook until tender.

Then drain the water and mash the potatoes.

Finely chop the peeled onion, lightly brown in a pan with oil and add to the potatoes.

Sprinkle with spices and stir.

Sift the flour, add salt and soda to it, stir everything.

Beat in the egg, pour in warm water and the specified amount of oil. Bring to a smooth and soft dough.

First you can process with a mixer, then knead with your hands.

Roll out the dough into a sausage, cut into equal parts. We roll each into a thin layer and fill it with stuffing.

Fasten the edges, crush them with the cloves of a fork.

Heat the pan well, pour in the oil and bring it to a boil. We shift the chebureks and fry for one minute on each side. They should float in oil, pour oil on top too. Then carefully flip over and simmer for another minute.

Transfer the prepared portions to paper towels to drain the oil. After you can serve.

Tatar meat pies, or pasties, can be stuffed with other fillings. For example, pasties with potatoes are very tasty. They can be cooked when there is no minced meat in the house or there is an Orthodox fast, and you really want to eat something tasty.

Delicious chebureks with potatoes are made on simple unleavened or custard dough

Ingredients

Salt 2 tsp Vegetable oil 100 milliliters Vodka 1 tbsp Onion 2 pieces) Water 1 milliliter Potato 700 grams Flour 600 grams

Servings: 12
Preparation time: 40 minutes
Cooking time: 30 minutes

Classic recipe for chebureks with potatoes and onions

The easiest option is to mix potatoes with fried onions. The dough for pasties is made simple, but with a twist - with the addition of vodka. The result is a very tasty, satisfying and beautiful dish.

How to cook

Put the potatoes to boil.
In the meantime, take the test. To do this, mix salt in warm water, add 3 tbsp. l. oils from the general norm, pour in vodka.
Sift the flour and knead a stiff but elastic dough. Adjust the amount of flour, as its properties vary from manufacturer to manufacturer.
Let the finished dough rest in the refrigerator, wrapped in cling film.
Cut the onions into small cubes and fry for 1 tbsp. l. oil until transparent.
When the potatoes are cooked, grate them and mix with onion frying, salt, mix.
Divide the rested dough into small pieces, roll each one into a very thin cake about the size of an ordinary plate for a second course.
Put potatoes with onions on half of the tortilla, cover the filling with the opposite edge and pinch the edges. The result was a cheburek with its characteristic semicircular shape.
Fry pasties on both sides in hot oil until golden brown.

Serve ready-made pies to the table with tea, black or green.

Chebureks with potatoes and mushrooms

Mushrooms can be added to the basic potato and onion filling. These can be ordinary champignons, which are sold all year round, or freshly harvested and therefore especially fragrant. Forest mushrooms. The dough for these chebureks will be custard.

Ingredients:

4.5 art. flour;
250 ml of water;
500 g potatoes;
300 g fresh mushrooms;
2 pcs. onion;
100 ml of vegetable oil;
2 tsp salt.

How to cook

Pour a norm of water into the saucepan, throw 1 tsp. salt without a slide, 4 tbsp. l. oil and bring to a boil.
Pour an incomplete glass of flour into a saucepan with boiling water, stirring vigorously with a spoon, and immediately remove from heat.
When the flour base has cooled to such a state as not to burn your hands, knead the dough, adding the rest of the flour. It should be cool.
Let it rest in the cold - this will make the structure homogeneous.
Boil and mash potatoes, salt to taste.
Fry for 1 tbsp. l. hot oil diced onion and mushrooms.
Make minced meat by combining fried mushrooms with mashed potatoes.
Divide the dough into pieces, roll out thin, no thicker than 2 mm cakes with a diameter of about 15 cm.
Put potato-mushroom minced meat on one half of the cake, cover with the second half and form pasties.
Fry them on both sides in oil.

Pasties are fried very quickly, literally in 3-4 minutes, since the filling is already ready.

Crispy and tender chebureks with potatoes are one of the variations of the famous Tatar pies. If you want to pamper your loved ones with something special, be sure to cook this wonderful dish.

Potato filling can be great alternative meat, pies from this will not become less tasty. Such pies will be especially relevant in fasting, they do not contain meat, but they turn out to be hearty and unusually crispy. It is worth noting that the dish is prepared very quickly and is eaten in an instant. One of critical components The test is vodka, it is she who gives it a special “layered” structure, due to this, an appetizing crisp is formed during frying.

Prepare pies according to this recipe, you will see that a real culinary masterpiece can be created from a minimum amount of products.

Taste Info Patties

Ingredients for 3 servings:

mashed potatoes - 6-8 tbsp. l.;
hard cheese - 70 g;
green onions and salt - to your taste;
a mixture of ground peppers - a pinch;
premium flour - 300-400 g;
water - 150 ml;
chicken egg - 1 pc.;
vodka - 25 ml;
refined oil for frying -150 ml.

How to cook pasties with potatoes

Sift first wheat flour into a deep container. Now make a well in the flour, add the yolk of one egg.

Pour in water at room temperature, start the kneading process, add a pinch of salt.

Knead the elastic dough for chebureks.

Cover the finished dough with a towel, leave to proof for 15 minutes.

In the meantime, prepare the mashed potatoes for the filling. To do this, pre-cook the peeled potatoes until tender. Drain all the water, mash the potatoes with a potato masher.

Grate hard cheese with a fine grater. Finely chop green onions or parsley with dill.

Note: Instead of greens, you can use fried onions with bacon.

Add grated cheese and onion to mashed potatoes, mix everything thoroughly. Now taste the potato mass, add salt and ground black pepper. Potato filling for chebureks is ready.

Divide the pastry dough in half first. Then cut one of the pieces into three or four pieces. Next, you can proceed to rolling and forming pies.

Sprinkle the table with flour, then roll one piece of dough into a thin cake. Put a tablespoon of potato filling on one half of the tortilla, then smooth it with a thin layer.

teaser network

Connect the edges of the dough, form a cheburek with potatoes. Fasten the edges with a wick or make curly folds.

Pour vegetable oil into a frying pan, heat it up. Put pasties with potatoes and cheese, fry over medium heat until golden, put on a plate.

Chebureks can be served with sour cream, as well as with tomato juice.

Cooking Tips:

To make the potato filling even tastier and more aromatic, add onions fried in butter.
Formed chebureks can be frozen. At an opportunity, fry - simply and conveniently.
You can put any sausages to your taste into minced potato, you can add any greens, onions, chopped meat.
It will also be delicious if you cook pasties with potatoes and grated cheese or cottage cheese.

The original recipe for chebureks with mashed potatoes as a filling and a little-known method for obtaining crispy dough with pimples. The total cooking time is 90 minutes.

Secrets. If you use mineral water without gas instead of ordinary water, the dough will turn out more tender. The addition of vodka gives a characteristic crunch; after heat treatment, the alcohol completely evaporates. Sugar is responsible for the golden crust during frying, and thanks to sunflower oil, “branded” bubbles will appear on pasties. Onions make the potato filling more flavorful and juicier.

Ingredients for 6 pieces:

wheat flour - 4 cups;
potatoes - 1 kg;
onion - 1 piece (medium);
water - 1.5 cups;
vodka - 1 teaspoon (optional);
sugar - 1 teaspoon (without a slide);
vegetable oil - 1 cup;
salt - one and a half teaspoons;
ground black pepper - to taste.

Recipe for chebureks with potatoes

1. Mix 8 tablespoons of sunflower oil, sugar and salt in a deep bowl for making dough. Gradually add the sifted wheat flour.

2. Add water and vodka. Knead the dough for chebureks until it becomes cool and elastic. Then roll into one ball, wrap with cling film and leave in the refrigerator for 30 minutes.

The dough must be elastic

3. Wash potatoes, peel, cut into large pieces and boil until tender in lightly salted water.

4. Peel, chop and chop the onion in a blender or meat grinder.

5. Mash potatoes, add onion and ground black pepper. Mix until smooth.

6. Sprinkle the work surface with flour. Roll out the dough into a thin layer (approximately 3-4 mm). With a metal lid or plate, cut out circles with a diameter of 15-20 cm from the dough.

The mugs should turn out to be even, otherwise you won’t be able to make a potato cheburek normally!

7. Put the potato and onion filling on one part of each blank, as shown in the photo. Top with the second half of the dough.

Leave a little space around the edge of the part with the filling to make it easier to mold the workpiece

8. Pinch the edges of each cheburek with your fingers, then make notches along the edges with a fork so that the filling holds better and does not fall out.

9. Heat up a deep frying pan with vegetable oil. Fry pasties over medium heat on both sides until cooked (golden crust appears). Approximately 3-5 minutes are required.

Chebureks should literally float in boiling oil!

10. Put the finished chebureks with potatoes on a paper towel and leave for 2-3 minutes to remove excess oil.

Chebureki with potatoes is a delicious pastry consisting of a thin crispy dough and a delicate filling. Potatoes are a great alternative to meat. The dish is prepared quickly and easily.

Option 1 pasties with potatoes classic recipe

The classic recipe involves cooking pastries with potato filling without additional additives. Add 1 tablespoon of vodka to the dough - the dough becomes tender and tasty.

To prepare pasties with potatoes according to the recipe, you will need:

4 stack flour;
1 kg of potatoes;
1 onion;
1.5 stack. water;
1 tsp Sahara;
1 stack sunflower oil;
1 tbsp vodka;
salt and pepper to taste.

Step by step preparation:

In a large container, mix 8 tablespoons of butter with salt and sugar.
Add flour in small portions, stirring the dough with a spoon.
Knead soft dough. Form a lump, place in a bag and put in the refrigerator for half an hour.
Peeled potato tubers cut into 4-8 parts and throw into boiling water. After boiling, salt and cook until tender.
Chop the onion very finely or grate with small holes.
When the potatoes are cooked, mash them into a puree, mix with onions, add a little pepper.
On a table covered with a small layer of flour, roll out the dough thinly - no more than 4 mm thick.
Cut out several even circles from the dough using a metal dish with a diameter of 15-20 cm.
Put 2 tablespoons of the filling in the bottom of each circle, then fold the workpiece in half, covering the filling.
Connect the edges of the workpiece with your hands, then make notches with a fork - this way the dough will better hold the filling during the frying process.
Put raw pasties into a saucepan with hot oil and bake for 4-6 minutes on each side, making the fire to a medium level.
When the dough is covered with an appetizing golden crust on both sides, pasties are considered ready. Lay them out on a paper towel to get rid of excess oil.

Option 2 quick recipe for chebureks with potatoes

Quick Recipe pasties with potatoes is a simplified classic recipe. Here the products are baked in the oven, and the cooking time is reduced due to the fact that pre-boiling the potatoes is not required.

Recipe Ingredients:

250 ml of water;
400 g flour;
5-6 medium potatoes;
1 p. dill (optional ingredient);
1 egg yolk for lubrication of blanks;
2 tbsp sesame seeds for sprinkling (optional ingredient);
salt and spices to taste.

Description fast way cooking:

Sift flour into a deep bowl, salt, mix thoroughly. Pour 2-3 flour presses into a separate container - it will come in handy when forming blanks.
Pour water into a small saucepan and boil.
Boiling water is gradually poured into a bowl with flour, stirring with a spoon, then beat the resulting mass with a mixer.
Cover the work surface with a small layer of flour, then carefully transfer the dough there.
Knead the soft elastic dough by hand, roll into a bun, which is placed in a deep bowl. Cover the container with a towel soaked in water and set aside.
Peel clean potatoes and grate on a grater with large holes. Squeeze out and drain the juice.
Finely chop the clean dill and mix with potato chips, salt, pepper, mix.
Put the dough on a table covered with flour, form a thick sausage out of it, which is cut into small identical circles.
Roll out each circle thinly and put the filling on one half, covering with the other half.
Secure the edges of future chebureks with your hands, then make notches with a fork.
Put the blanks on a baking sheet lined with baking paper, grease with yolk, sprinkle with sesame seeds.
Place the baking sheet in a heated oven and bake for 30 minutes at a power of 180 degrees.

Option 3 pasties with potatoes and cheese on kefir

Thin and tender pastry dough on kefir, combined with a delicious filling, is a pastry that you want to repeat many times in a row.

Recipe Ingredients:

400 g flour;
0.5 kg of potatoes;
1 egg;
100 g of hard cheese;
2 tbsp with a slide butter;
150 ml of kefir;
2-4 dill branches;
½ stack sunflower oil;
salt and spices to taste.

How to cook pasties with potatoes and cheese:

Melt half of the prepared butter in a water bath and cool at room temperature.
Pour kefir into a deep container, mix with egg and ghee, add salt and beat with a whisk or fork.
Pour flour in small portions, mixing the dough with a spoon. When all the flour is in the bowl, knead the dough by hand, let it brew for 30 minutes.
Peeled clean potatoes cut into pieces, thrown into boiling water and boiled until tender.
Pour the water from the pan into the sink, mash the potatoes, mix with the grated cheese.
Finely chop the dill greens and also pour into the potatoes, add the remaining piece of butter, salt, pepper, mix.
Divide the dough into 14-16 equal pieces, each of which is rolled into a thin circle.
Put the filling on the bottom of the circle, cover with the second half and tightly fasten the edges.
Fry pasties in a frying pan in hot oil until golden brown on both sides. After frying, put on a paper towel to absorb the remaining oil.

Option 4 pasties with potatoes and mushrooms

Baking according to this recipe is hearty and tasty. An additional ingredient is added to the filling - champignons, which significantly improve the taste and add a pleasant aroma.

What you need:

½ stack water;
1 stack mashed potatoes;
1 stack flour;
7-8 medium champignons;
1 onion;
½ stack sunflower oil;
salt and pepper to taste.

Cooking process:

Cut clean mushrooms into slices, chop the onion.
Saute the onion in hot oil until soft, add the mushrooms to it and fry until tender.
Mix mushrooms with mashed potatoes, add salt, pepper, mix.
Pour part of the flour (more than half) into a deep container, add water, salt and 2 tablespoons of sunflower oil. Mix everything thoroughly and add the rest of the flour in small portions.
Knead a soft elastic dough, which is divided into 6 equal parts.
Roll each part into a thin circle, put the filling on one side, cover with the second half, fasten the edges.
Fry pasties in hot oil until golden brown on both sides, after cooking put on a paper towel.

Option 5 simple pasties with potatoes

This version of the recipe resembles the classic one in terms of the composition of the ingredients and the method of preparation. The only difference is that the dough does not include vodka.

Ingredients:

½ stack water;
¾ stack. sunflower oil;
400 g flour;
3 large potatoes;
1 egg;
1 onion;
1 chip. soda;
salt and spices to taste.

How to cook chebureks with potatoes simply and quickly:

Boil potatoes, salt, mash into a puree.
Fry chopped onion in a pan and mix with mashed potatoes, add spices.
In a separate bowl, sift flour, add salt and soda, mix.
Heat the water slightly, pour into a bowl with flour, pour oil into the same place.
Mix the dough thoroughly with a spoon, then knead by hand.
Roll out the dough into a sausage and cut into equal plates.
Roll each plate into a thin cake, fill with stuffing, tightly fasten the edges.
Fry in a pan in plenty of hot oil until golden brown on each side. Then turn over again and steam under a closed lid for another 1 minute.

Ready chebureks are soaked with a paper towel from excess oil and served hot to the table. Pasties are served as an appetizer with your favorite sauce or instead of bread for first courses.