Delicious pasties with potatoes. Recipe: Chebureki with potatoes - "thrifty". Classic recipe for chebureks with potatoes and onions

Step 1: Prepare the dough.

Put into a saucepan butter and dissolve it over low heat. After that, add a cup of water, a teaspoon of salt and 2 tablespoons of vegetable oil to it. Bring the mass to a boil, remove from heat and, stirring vigorously with a wooden spatula, pour in one cup of the previously sifted flour. Knead the mass and return it to the fire. Boil the contents of the pan for about a minute, stirring constantly, until the dough is brewed and begins to gather around the spatula. Remove the saucepan from the heat and cool the mass until warm. Next, one by one, we drive in the eggs and gradually 2 cups of flour, while kneading a soft and elastic dough. When ready and homogeneous, 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, with a kitchen knife or a special vegetable peeler, peel the potatoes and wash them again. Cut it into 4-6 pieces, depending on the size of the tuber. We place the potatoes in a saucepan and fill it with water so that the liquid completely covers the cubes. We put the container on medium heat and cook for 15-20 minutes. Readiness of potatoes must be checked with a knife or fork. It must be soft. Next, drain the water, and place the potatoes in a blender container and grind to a puree state, or do it manually with a special pusher. Gradually pour milk into the potato mass in a thin stream and continue to beat the mashed potatoes so that it becomes airy and uniform in consistency. Salt and pepper mass. Finely chop the dill and add it to the puree, mix the ingredients thoroughly. Our potato filling is ready. Before the formation of chebureks, it must be placed in a warm place so that the potatoes do not freeze when cooling. You can wrap the container with mashed potatoes in a blanket or blanket, or you can put it in the oven and keep it at a temperature of 40-50 degrees.

Step 3: We form pasties with potato filling.

Divide the dough into 4 equal parts with a knife sprinkled with flour. We roll each piece into a uniform sausage, which we subsequently cut into equal cakes, about 3 centimeters thick. Next, sprinkle the table with flour and roll out the cake on it into a thin rounded sheet. On one half of it, lay out a tablespoon of the filling and distribute it a little. We cover the filling with the second half of the sheet and fasten the edges of the cake together with our fingers. At the same time, with the palm of your free hand, we slightly press the cheburek from above, expelling air from the product. Next, we take a fork and with the teeth we pass along the edge of the cheburek, thus, even better fastening the edge of the crescent.

Step 4: Fry pasties.

We put the pan on medium heat, pour a small amount of vegetable oil into it and heat it up. Next, put the pasties in the pan and fry them on both sides until golden brown. In fact, the products are cooked very quickly, so a minute for each side of the roast will be enough.

Step 5: Serve pasties with potatoes.

Remove the finished pasties from the pan, soak a little with paper napkins to remove excess oil, stack them in a bowl or plate and cover with another one on top so that the products are steamed a little. We cool pasties in this form to a warm state and serve with vegetable salad, sour cream or just tea. Good appetite!

In such chebureks, you can also wrap a thin slice of cheese, laid in a potato filling. During roasting, 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 pan, you can also hold them on the grid for a bit so that the excess oil drains, and only then soak them with paper napkins.

The next day, pasties can be reheated with microwave oven or in the oven at a temperature of 70 degrees: in time it will take no more than 5-7 minutes.

And everyone tried onions, and many admit that they are not indifferent to these mouth-watering products. However, few people know that this dish has not only a classic recipe. For vegetarians who are fasting, as well as those who simply do not like meat, there are alternative options. For example, pasties with potatoes are quite common, the recipe for which is not very complicated.

How to cook them?

To make this dish, you will need the following ingredients:

One glass of water.
100 ml vegetable oil.
Approximately 2.5 cups of flour.
0.5 kg of raw potatoes.
1 bulb.
Ground black pepper.
Salt.

Pour water into a deep container, salt it and stir. Add vegetable oil and pour flour in small portions, kneading the dough. It should not turn out too steep, but uniform. Once it reaches the desired consistency, wrap it in cling film and refrigerate for about an hour.

At this time, prepare the filling. Potatoes and onions need to be peeled and washed very well. Then cut the onion into small pieces and fry until golden brown. Grind potatoes using a food processor or meat grinder (it is better to use a large grate). After that, it needs to be folded into a colander and rinsed with running water (cold). This is necessary in order to remove excess starch.

As soon as the water drains, the potatoes need to be transferred to a deep bowl and salted. After a few minutes, you need to squeeze out excess water from it. After that, add more salt, spices and prepared onions to the potatoes, mix well.

Cooking process

To start forming pasties with potatoes, remove the dough from the refrigerator and cut it into even pieces. Roll each of them into a round layer, put the filling in the middle and blind the products of a triangular or semicircular shape.

You need to fry them in deep fat until they are golden brown. Serve immediately, hot.

Pasties with potatoes, the recipe of which is presented above, are simple and delicious dish. If desired, you can make a more complex dough, and add something else to the filling in addition to potatoes. So, cheese is popular in any pastry.

Chebureki with potatoes and cheese

To prepare this dish, you will need the following ingredients.

For test:

300 grams of kefir.
2 table spoons of sour cream.
800 or 900 grams of flour.
100 grams of butter.
Half a teaspoon of salt.
2 eggs.

For filler:

kilogram of potatoes.
150 grams of any hard cheese.
30 grams of butter.
A bunch of dill.
Pepper and salt.

Cooking process

First of all, you need to beat an egg with sour cream, then gradually pour the melted butter and kefir into the mixture, and then pour the flour in portions, into which you must first add salt. Everything is thoroughly mixed until a homogeneous mass, until an elastic dough is obtained.

Then you need to prepare the filling. To do this, peel and wash the potatoes, then boil them. As soon as it is ready, drain the water and mash it by adding a little butter. Then put chopped dill and cheese, grated on a fine grater, mix everything thoroughly. Add pepper and salt to taste.

To prepare such chebureks with potatoes, divide the dough into small even pieces and roll them into round layers. Spread the filling in the center and glue the products of a semicircular shape. It is required to fry them in a thoroughly heated pan on both sides, while the oil layer should be large. Products will be ready when they are covered with a golden crust. To avoid excess fat in the finished dish, it is recommended to put pasties with potatoes on paper napkins for a few minutes.

Lean Recipe

For those who observe fasts, you can cook this dish without any animal products. This recipe is also suitable for ideological vegans. To cook pasties with potatoes and mushrooms, you will need the following ingredients:

2 cups of flour.
1 glass of hot water.
2 tablespoons olive oil.
0.5 kg of potatoes.
4 large champignons.
1 clove of garlic.
A little soy sauce.
Sea salt.
Parsley and black pepper.
Vegetable oil for frying.

First of all, you need to peel, wash and boil the potatoes. While it is cooking, you should sow the flour, gradually pour hot water into it, add olive oil and salt. From this mixture you need to make an elastic dough. Then you need to cover it with a film and wait until it has completely cooled down.

At this time, peel, chop and fry the onion in a little olive oil. It must become transparent. Then you need to wash, peel and finely chop the mushrooms, put them to the onion and fry until fully cooked. Then add chopped garlic to the mixture.

Salt and pepper the mushrooms, pour to taste soy sauce. Drain the potatoes and mash them into a puree. If you need liquid, add some water. Stir the puree into the mushroom mixture.

Rinse and chop the parsley, put it in the prepared stuffing and stir everything. Let the mixture cool completely.

Roll out and cut the dough into even pieces, roll each of them into a circle. Put the filling on half of each layer, cover with the second half on top and blind along the edges. Fry pasties with potatoes on both sides in a deep frying pan in a significant amount of oil. Serve immediately.

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 piece(s)

Water 1 milliliter

Potatoes 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.

Tatar chebureks do not have to be cooked with meat. In the photo, chebureks with potatoes have exactly the same appearance as a traditional meat dish - you can’t tell them apart. The dough and filling are prepared quickly, the pies are very satisfying, tasty.

Next Article: Recipe for Delicious Giblets in Sour Cream

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

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.

Theoretically, chebureks with potatoes should not exist. That is, such a dish can be, but calling it pasties is not entirely correct, just like frying pasties in a frying pan, and not in a deep cauldron with butter.

But the theory of cooking is one thing, and the practice is quite another. In theory, it really turns out that real chebureks can only be cooked “in oil”, and not “in oil”, but in practice, along with such chebureks, 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 following pasties.

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 has little effect on appearance, but almost does not affect the taste, and beautiful pimples on the surface of the pies can be obtained even with this method of frying, if you pour boiling oil from the pan on their upper surface.

Ingredients

For the test for 8 chebureks:

150 ml water
1.5 st. flour (you may need a little more or less)
0.5 tsp salt

For filling:

1 st. mashed potatoes
150 g hard cheese
bunch of greenery

Cooking

1. Knead a stiff dough.

2. Cover it and leave for 20 minutes. Meanwhile, grate the cheese, chop the greens and mix them with the mashed potatoes.

3. Divide the rested dough into pieces. If you are preparing a small portion (4-6 chebureks), you can immediately roll out all the blanks. If more, it is better to sculpt pasties as they are fried so that the blanks do not start to stick and tear. The pastry dough should be rolled out to about 1.5 mm.