Chebureks in the oven, it's like pork kebab, or pilaf with tomatoes. From the point of view of the pros, this is an absolutely incorrect recipe, but it is eaten up and made easier. There is no need to conjure with the juiciness of the filling and withstand the heating of fat with an accuracy of several degrees. The fillings themselves are also more diverse - in half an hour in the oven it will be baked that in a couple of minutes it will remain raw in boiling oil, and you can put more minced meat in such a cheburek too. In other words - cook according to the recipe, and consider the dish chebureks or not, trust your family.
Chebureks in the oven - general principles of cooking
• In the oven you can bake pasties from any kind of dough and toppings. Products prepared in this way are less caloric due to the lack of a large amount of fat in which they are fried in the traditional way.
• The dough for homemade pasties is most often kneaded on their own. For quick cooking, use a yeast-free puff cake mix. The acquired frozen dough is previously thawed, unrolling its layers as it thaws.
• Products are formed in the form of crescents, initially rolling out the prepared dough in circles. Often it is rolled out in a large layer and circles are cut out, using a regular plate as a stencil.
• To prevent the juice from flowing out, close the open edge tightly, pressing the dough with your fingers. You should also monitor the amount of stuffing to be laid. It should not be much, on the average cheburek enough to put one and a half tablespoons.
• Prepared semi-finished products spread on parchment, which previously covered with a baking sheet. The surface of chebureks, so that it is well browned, is smeared with whipped yolk. For decoration, sesame seeds can be sprinkled on top of the workpiece, with chopped cheese to improve the taste characteristics.
• The optimal baking temperature of any pasties in the oven is 180 degrees. Cooking time depends on the products laid in the filling, and can vary from 20 minutes to half an hour.
Turkish Yeast Pasties in Turkish
Ingredients:
• 100 ml of refined vegetable or olive oil;
• a full glass of drinking water (250 ml);
• four tablespoons of liquid natural yogurt;
• flour - four glasses, without a hill;
• 2 tablespoons of salt;
• quick dry yeast - 2 tsp.
To the filling:
• lean ground beef - 300 gr.;
• 70 ml of olive, highly refined oil;
• one bell pepper
• a small tomato;
• four branches of dill;
• head of a bitter onion;
• a quarter of a spoon of caraway seeds - grind into powder;
• to taste - sweet pepper.
Additionally:
• one egg;
• a tablespoon of yogurt without additives.
Cooking method:
1. Dilute the yeast with warm water, put the yogurt into the sifted flour, pour in the vegetable oil. Pour in granulated sugar and, gradually adding yeast, knead the dough. Cover the bowl with a cloth and place to rise closer to the heat.
2. Scald the tomatoes with boiling water, carefully remove the peel from them, cut in half and select with a spoon all the seeds along with the juice.
3. Cut the pulp of tomatoes and seed-free sweet pepper into small slices and send to the minced meat. Add and stir finely chopped dill, caraway seeds, season with pepper and salt.
4. Knead the approached dough, divide it into balls, the size of a large plum, and roll each in a thin circle.
5. On one part of the resulting cake, put a tablespoon of minced meat and gently spread it. Cover the meat filling with the free part of the cake, slightly press down with your hand. Press the seam with your fingers and cut off the excess edges with a special curly knife. You can walk along the seam with the teeth of a fork.
6. Put the blanks of pasties on a parchment covered with a parchment, grease the surface with egg whipped with yogurt and place in the oven to bake until browned. It will take about half an hour.
Recipe for quick pasties in a fresh puff pastry oven
Ingredients:
• kilogram of fresh puff pastry (frozen);
• two large onions;
• a small bunch of fresh dill;
• 60 gr. frozen, preferably homemade, cream;
• a spoon of frozen oil;
• a pound of lean pork and ground beef.
Cooking method:
1. Free the puff pastry from the packaging and place it on the cutting board to defrost. To prevent the folded dough from sticking during thawing, unfold it as it unfreezes.
2. Rinse the greens, pat dry the branches with a towel and chop finely with a knife. Lightly chop the onion and, together with chopped dill, transfer to a bowl with minced meat.
3. To your taste, salt the minced meat, season with ground pepper, stir. To give a special taste, you can add a little ground caraway seeds, for juiciness - cold milk or water.
4. Roll out the thawed dough with a thin, almost transparent layer. Using a plate of the desired diameter, cut out the circles.
5. On a half circle, put a little filling, put a thin block of butter on top and form a crescent in the form of a crescent.
6. After all the blanks are fashioned, transfer them to a baking sheet moistened with oil, and bake when heated 180 degrees, until a light crust forms on the surface.
A simple recipe for meat pasties in the oven under cheese
Ingredients:
• half a glass of ice water;
• one egg;
• 50 ml of refined oil;
• 200 gr. baking flour;
• low-fat mixed forcemeat - 500 gr.;
• herbs, spices and salt.
Cooking method:
1. To enrich the flour with air, transfer it several times through a sieve. Then pour into a bowl, pour in the egg, salt and mix until a friable mass is obtained. Add vegetable oil, pour in ice water gradually and knead until elastic. Form with a ball, wrap in a bag and place in the refrigerator for two hours.
2. In a meat grinder with a fine grill, grind the meat, then twist the onions on it. Combine minced meat with minced onions. Add chopped greens, season with spices and mix until smooth. Do not forget to slightly add the meat filling.
3. Remove the chilled dough from the bag, cut it into small balls and roll each one with a thin layer of round shape. Spread the filling and mold the pasties.
4. Put the semi-finished products on a baking sheet lined with parchment, grease their surface with a beaten egg, sprinkle with small cheese crumbs and set to bake.
5. The cooking time of meat pasties in the oven at 180 degrees no more than 20 minutes.
Tasty cottage cheese pasties in the oven
Ingredients:
• a pound of low-fat elastic curd;
• a small bunch of fresh dill;
• two glasses of high-quality flour;
• two eggs;
• 50 ml of corn oil;
• 200 ml of kefir, medium fat.
Cooking method:
1. Lightly salt kefir, pour one egg into it and shake the mixture until smooth.
2. Pour in the flour, but not all, first use about half, stir well and pour the rest. Kneading thoroughly, knead not a tough but steep dough and temporarily set it aside. Be sure to cover the bowl with a linen towel to prevent it from weathering.
3. Break the remaining egg into cottage cheese, mix. Add finely chopped dill, salt to taste and stir again.
4. From the prepared dough and cottage cheese, mold the pasties and put the products on a greased fryer.
5. Walk on their surface with a beaten yolk and set to bake. Cooking pasta chebureks in the oven for 20 minutes.
Juicy pasties in the oven stuffed with fried minced meat
Ingredients:
• 800 gr. flour;
• purified drinking water - 250 ml;
• a teaspoon of sugar;
• refined oil - 8 tbsp. l .;
• a quarter of a teaspoon of salt;
• a tablespoon of vodka.
To the filling:
• 250 gr. lean beef;
• four large onions;
• chilled chicken fillet - 250 gr.;
• ground pepper, turmeric, salt, coriander.
Cooking method:
1. Peeled onions longitudinally cut into four parts and chop each with thin transverse stripes. Wash a piece of beef and chicken fillet with cold water. Cut the meat and pass through a large grill of the meat grinder, mix.
2. In a pan, heat a couple of tablespoons of oil. Dip the mixed minced meat into it and, stirring constantly, fry until half-cooked. Then add the onion and continue cooking until its slices have a golden hue. In the process, do not forget to season the minced meat with spices and salt to your taste.
3. Pour cold water into a wide bowl, add salt, sweeten and stir until the bulk components are completely dissolved. Sift flour into another bowl on a sieve. This will saturate her with air, and the dough will “breathe”.
4. Make a small depression in the flour, pour the prepared liquid into it. Add vodka, vegetable oil and, right in the bowl, hands, remove the thick dough. Cover it with a linen napkin and let stand. After half an hour put it on the table, pour a little flour under it and thoroughly knead. Then cover again and leave for another half hour.
5. Roll out the settled dough with a large layer, with a thickness of not more than 2 mm and cut out small circles from it, with a diameter of about 15 cm, taking a saucer as a template.
6. On a half of each round layer, lay out one and a half tablespoons of cooled minced meat, evenly distribute the filling and wrap the remaining free part on top of it. Close up the rounded edge tightly with your fingers and walk along it with the teeth of a fork.
7. Put the pasties on a baking sheet covered with parchment, pour them on top, remaining from the frying of minced meat, with oil and place for half an hour in the oven when heated to 180 degrees.
Oven potato pasties recipe
Ingredients:
• 400 gr. high-quality baking flour;
• a teaspoon of rock salt;
• glass of water.
For filling:
• 700 gr. potato:
• medium bunch of fresh dill;
• coarse salt and ground pepper.
Additionally for greasing and sprinkling:
• one yolk;
• two tablespoons of sesame seed.
Cooking method:
1. Mix flour with salt in a suitable container and select a little mixture in a separate bowl.
2. Pour boiling water into the main volume and start kneading the dough. Since it will initially be hot, start kneading with a spoon, and after sufficient cooling, proceed to manual kneading. Add the previously selected flour as needed.
3. As soon as the dough starts to lag well behind the hands, roll it up with a ball and place it under a linen towel to rest.
4. Grate the potato with a coarse grater and let it stand for a while, about a quarter of an hour. Then squeeze out excess juice well and pour finely chopped dill into the potatoes, mix.
5. From the rested dough and potatoes, fashion a small crescent-shaped chebureka and transfer them to a baking sheet. Do not forget to cover the frypot with parchment first.
6. Lubricate the surface of the workpieces with beaten yolk, sprinkle with sesame seeds and bake at 180 degrees, until a light, light golden crust appears.
Chebureks in the oven - cooking tricks and useful tips
• The ungreased surface of baked pasties will have a pale appearance. If you do not want to use the eggs, apply a thin layer of vegetable oil to them.
• The meat filling of pasties cooked in the oven will be juicier if it is pre-fried in vegetable oil, and best of all in a mixture of vegetable and cream fat.
• Place cooked convenience foods in a preheated oven, otherwise they will dry out and become stiff.
