Cheburek recipes with potatoes

Chebureks with potatoes are a savory pastry consisting of a narrow crispy dough and a tender interior. Potatoes are an excellent candidate for meat. The dish is prepared quickly and easily.

Option 1 chebureki with potatoes traditional recipe

The traditional recipe involves making baked goods with potato insides without additional additives. Add 1 spoon of vodka to the dough - the dough becomes tender and tasty.

To make chebureks with potatoes according to the recipe, you will need:

4 stacks 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.

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.
Cut the peeled potato tubers into 4-8 pieces and throw into boiling water. After boiling, add salt and cook until tender.
Chop the onion very finely or grate it on a grater with small holes.
When the potatoes are cooked, mash them, 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 wide.
Using an iron utensil, cut out several even circles from the dough with a diameter of 15-20 cm.
Place 2 tablespoons of the insides into the lower part of each circle, then fold the workpiece in half, covering the filling.
Use your hands to connect the edges of the workpiece, then create notches with a fork - this way the dough will better hold the filling during the frying process.
Place raw pasties in a saucepan with hot oil and bake for 4-6 minutes on each side, turning the heat to medium.
When both sides of the dough are covered with an appetizing golden brown crust, the pasties are considered ready. Place them on a paper towel to remove excess oil.

Option 2 frisky recipe for chebureks with potatoes

The frisky recipe for chebureks with potatoes is a lightweight traditional recipe. Here the products are baked in the oven, and the production time is reduced due to the fact that preparatory cooking of the potatoes is not required.

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

Description of the fast manufacturing method:

Sift flour into a deep bowl, add salt, and mix thoroughly. Pour 2-3 cups of flour into a separate container - it will be needed when forming the dough.
Pour water into a small saucepan and boil.
Pour boiling water evenly into the bowl of flour, stirring with a spoon, then beat the resulting mass with a mixer.
Cover the work surface of the table with a small layer of flour, then carefully transfer the dough there.
Knead the soft elastic dough by hand, roll it into a bun, which is placed in a deep bowl. Cover the container with a towel soaked in water and set aside.
Remove the skin from unblemished potatoes and grate them using a grater with large holes. Squeeze and drain the juice.
Finely chop the pure dill and mix with potato chips, add salt, pepper, and mix.
Place the dough on a table covered with flour, form it into a thick sausage, which is cut into small uniform circles.
Roll out any circle thinly and place the filling on one half, covering with the other half.
Use your hands to secure the edges of the future chebureks, then create notches using a fork.
Place the pieces on a baking sheet lined with baking paper, grease with yolk, sprinkle with sesame seeds.
Place the baking sheet in a preheated oven and bake for 30 minutes at 180 degrees.

Option 3 chebureki with potatoes and cheese on kefir

Thin and tender kefir-based cheburek dough combined with the most delicious interior is a baked product that you will want to repeat many times in a row.

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

How to cook chebureki with potatoes and cheese:

Melt half of the prepared butter in a water bath and cool at room temperature.
Pour the drink into a deep container, mix with the egg and melted butter, add salt and beat with a whisk or fork.
Add flour in small portions, stirring the dough with a spoon. When all the flour is in the bowl, knead the dough by hand and let it sit for 30 minutes.
Cut unblemished potatoes without skin into pieces, throw into boiling water and cook until tender.
Pour water from the pan into the sink, mash the potatoes, mix with grated cheese.
Finely chop the dill and pour it into the potatoes, add the remaining piece of butter, add salt, pepper, and mix.
Divide the dough into 14-16 similar pieces, roll out any of them into a narrow circle.
Place the filling on the bottom of the circle, cover with the other half and seal the edges tightly.
Fry the pasties in a frying pan in hot oil until golden brown on both sides. After frying, place on a paper towel to absorb any remaining oil.

Option 4 chebureki with potatoes and mushrooms

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

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

Cut the unblemished mushrooms into slices and chop the onion.
Sauté the onion in hot oil until soft, add the mushrooms and fry until tender.
Mix mushrooms with mashed potatoes, add salt, pepper, stir.
Pour some 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 similar parts.
Roll each part into a narrow circle, place the filling on one side, cover with the other half, and seal the edges.
Fry the chebureki in hot oil until golden brown on both sides, after cooking, place on a paper towel.

Option 5 ordinary chebureks with potatoes

This version of the recipe is reminiscent of the traditional one in terms of ingredients and production method. The only difference is that the dough does not contain vodka.

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

How to cook chebureki with potatoes quickly and easily:

Boil the potatoes, add salt, and mash them.
Fry the chopped onion in a frying pan and mix with the puree, add spices.
Sift flour into a separate bowl, add salt and soda, mix.
Heat the water slightly, pour it into a bowl with flour, and pour oil into it.
Mix the dough thoroughly with a spoon, then knead by hand.
Roll out the dough into a sausage and cut into uniform slices.
Roll each plate into a narrow flat cake, fill it with the inside, and seal the edges tightly.
Fry in a frying pan in a large amount of hot oil until golden brown on each side. Then turn it over again and simmer under the closed lid for another 1 minute.

Pasties with potatoes (BEST RECIPE!), very successful crispy dough!

You see, my dear readers, I have not met very many people who categorically did not like chebureks. Naturally, almost everyone tries to eat them rarely - simply because it is not so healthy - fried dough in large quantities. But still, most of them really like them. And I myself am one of them: I cook pasties occasionally, but always with great pleasure. Both my family and guests are always happy with this dish.

A tasty alternative to traditional chebureks

Naturally, most often I make chebureks with minced meat - a traditional option, but from time to time I want a contrast. Then the recipe for chebureks with potatoes and fried onions comes to the rescue. This interior also deserves your attention: it is satisfying and tasty. And it mixes perfectly with the crispy dough of chebureks.

Very successful crispy dough for chebureks

By the way, a few words about the test. I have an old, proven recipe - still my grandmother's, the dough for chebureks comes out with bubbles like in a cheburek. It contains water, a very small amount, so you won’t feel the taste of it. But thanks to her, the dough comes out tender and very tasty, does not tear and rolls out unsurpassedly.

Ingredients for 12 chebureks

Dough:

120 ml water;
1 testicle, not large;
2 teaspoons vegetable oil;
2 teaspoons of vodka;
350 g flour;
1/3 teaspoon salt.

Interior:

2 large boiled potatoes;
1 small onion (50 g);
2 teaspoons vegetable oil;
salt, dark ground pepper to taste.

For frying - vegetable oil.

Step-by-step recipe with photos on how to cook chebureki

We prepare the minced meat in advance. You can prepare it the day before making chebureks.

Boil the potatoes and, after draining the water, immediately mash them into a puree. We make sure that there are no potato pieces left.

Peel the onion and wash it. Cut the onion into small cubes. Place the onion in a well-heated frying pan with vegetable oil and sauté until soft.

Add onion, salt and dark ground pepper to the crushed potatoes. Mix everything thoroughly.

To make the dough, place an egg in a mixer bowl, add salt and water. Mix.

Add about half of the sifted flour and mix. Pour in vodka and vegetable oil. Mix.

Add the remaining flour evenly, thoroughly kneading the dough. Knead the dough for 5-7 minutes. It must be soft and elastic, and lag behind the hands. It may take slightly more or less flour - it depends on its parameters. But you shouldn’t overfill the dough with flour, otherwise it won’t turn out tender and airy.

Cover the finished dough with cling film and set aside for 10 minutes.

Cut a small piece of dough - the size of a chicken egg. Lightly dust the work surface with flour. It only took me a couple of teaspoons of flour to roll out the entire dough. Roll out the dough into a narrow (approximately 2 mm wide) circle with a diameter of about 15 cm. For convenience, you can trim the edges by attaching a plate of suitable diameter.

Place minced potatoes on one-half of the circle, not reaching approximately 1 cm from the edges of the dough. For 1 cheburek there are approximately 2 tablespoons of minced meat. Spread the minced meat into an even layer.

Cover the dough with minced meat with the free half of the dough and, releasing the air, firmly fix the edges with your fingers. We correct the edges of the cheburek, using a special knife to form a curly edge.

How to properly fry chebureki

Heat a thick-bottomed pan with vegetable oil. The layer of vegetable oil should be at least 2 cm. The diameter of the pan should be approximately 20 cm - so that 2 chebureks can easily fit in it. You can fry pasties in a cauldron, in a wok pan, or in a saucepan. To check if the oil is hot enough, drop a small piece of dough into it. If the oil is hot enough, it will immediately bubble around the dough. We take out this piece of dough and put 2 chebureks into the pan. Fry them over medium heat until golden brown. Then carefully turn the pasties over and fry the other side in the same way.

While frying the first 2 chebureks, we just have time to cook the next pair. And we continue to fry the pasties in an “assembly flow”: a couple is fried, a couple is molded. Place the finished pasties on a plate and serve immediately. Although such chebureks remain tasty even when cool.

Chebureks with potatoes. Step-by-step recipe with photos

Now I would like to show you how to cook delicious chebureki with potatoes in a frying pan step by step with photos. Some of you will say that these are not chebureks, but ordinary pies, because chebureks must certainly have meat in their entrails. In fact, the inside of chebureks can be not only meat. If you look at recipes for chebureks on the Internet, you will see that they are prepared with potatoes, cheese, mushrooms, cabbage, eggs and onions.

The interior for pasties can be combined. By combining two or more components in the insides, you can get a very tasty filling. For example, meat pasties with the addition of cheese and mushrooms turn out to be very tasty.

I discovered chebureks with potatoes a long time ago, and since then I’ve been making them quite often. I make different dough for pasties with potatoes. The savory dough comes out with boiling water, beer, kefir, sour cream, and the addition of vodka. The dough made with kefir comes out very soft and dense, while the dough made from all the above ingredients comes out narrow, crispy and with pimples.

Now I would like to show you how to prepare my favorite cheburek dough with the addition of vegetable oil and eggs. Chebureks with potatoes, or any other inside, prepared with this dough turn out very crispy, thin, with bubbles. I would also like to say that you can always add fried mushrooms, cheese, green onions, boiled eggs, and fried minced meat to mashed potatoes.

Now let's move on to the recipe and see how to cook pasties with potatoes in a frying pan step by step with photos.

Ingredients for the dough:

Wheat flour - 3 cups,
Water – 1 glass,
Testicles – 1 pc.,
Salt - half a teaspoon,
Vegetable oil – 7 tbsp. spoons

Ingredients for the inside:

Potatoes – 5-6 pcs.,
Salt – 1 teaspoon,
Water – 2 liters,
Butter – 50-70 gr.

Pasties with potatoes - recipe

After all the ingredients have been prepared, you can begin making pasties with potatoes. Peel the potatoes. Cut into small cubes. Place it in a saucepan. Add some salt. Fill with cool water. Boil until done. Drain the water. Put in butter. Mash the potatoes until pureed. While the mashed potatoes are cooling, let's create the dough for the pasties. To make it, beat an egg into a bowl.

Chebureks with potatoes. Photo

Let's look at some more noteworthy and tasty recipes for pasties with potatoes. I am very impressed by the potato insides with the addition of mushrooms. It will be delicious with both champignons and wild mushrooms. The dough for these chebureks can be made using kefir.

Ingredients for the dough:

Drink – 150 ml.,
Testicles - 1 pc.,
Vegetable oil - 50 ml.,
Salt - 1/2 teaspoon,
Soda - 1 teaspoon,
Wheat flour - 400-500 gr.

Ingredients for the inside:

Potatoes - 400 gr.,
Onion - 1 pc.,
Champignons - 200 gr.,
Vegetable oil,
Salt - to taste
Dark pepper - a pinch.

Pasties with potatoes and mushrooms - recipe

Let's prepare the dough for pasties using kefir. Pour the drink into a bowl. Add salt. Pour in sunflower oil. Be sure to take refined oil. Beat in the egg.

Add baking soda. Stir watery ingredients. Add flour in parts. Knead the dough. Leave it, covered with a towel, for 20-30 minutes.

Boil the potatoes in salted water until tender. Add oil. Give it a shot. Wash and finely chop the mushrooms. Chop the peeled onion into small cubes.

Fry the mushrooms and onions in vegetable oil until tender, adding a pinch of salt and dark pepper. Place fried mushrooms in a bowl with mashed potatoes. Stir the filling.

Roll out the kefir dough for pasties thinly with a rolling pin on a floured table. Using a small plate or saucer, cut out circles of dough. Place the filling in the center of the dough circle.

Pinch the edges. Form ordinary pasties. Chebureks with potatoes and mushrooms should be fried in kefir in a large amount of oil over moderate heat.

Chebureks on choux pastry, cooked with potatoes and cheese, also turn out to be unusually fragrant.

Ingredients for the dough:

Sunflower oil - 50 ml.,
Testicles - 1 pc.,
Salt - half a teaspoon,
Water - 3/4 cup,
Premium wheat flour - 3 cups

Ingredients for the inside:

Hard cheese - 200 gr.,
Mashed potatoes - 400 gr.,
Dill - 10 gr.,
Salt - to taste

Pasties with potatoes and cheese - recipe

Pour water into the pan. Add salt. Pour in sunflower oil. Stir. Once the butter mixture is hot, add half the flour. Using a wooden spatula, stir the dough.

Remove the pan from the stove and let the choux pastry cool to room temperature. Once it cools down, beat in the egg. Stir with a spatula.

You should get a homogeneous, but still liquid dough. Add the remaining flour. Knead the dough.

Prepare the cheese and potato filling for the pasties. Add finely chopped dill and grated cheese to a bowl of mashed potatoes. Stir the filling.

Roll out the dough thinly. Cut out circles up to 15-17 cm in diameter. Place the potato filling with cheese on one side of the flatbread.

Fold it in half and pinch the edges tightly with your fingers. If desired, make a pattern along the edge of the pasties. Fry the finished pasties with potatoes and cheese in a frying pan or deep-fry.

If desired, they can be brushed with beaten egg and baked in the oven.

Pasties with potatoes - what a twist! Recipes for hearty pasties with potatoes and lard, mushrooms, onions, minced meat, cheese

Chebureks with potatoes are just a variation of the famous Mongolian pies. But, nevertheless, the dish has a lot of fans. It will help out during Lent, during a financial crisis, or it will help out the situation when there is very little minced meat left, and you want to indulge in savory pasties.

Pasties with potatoes - general principles of production

The dough for chebureks with potatoes and meat is monotonous, usually ordinary and bland. It can be kneaded using the usual or custard method using water, milk, kefir, and beer. There are quite a lot of recipes, a selection of the most exciting ones is just below.

Potatoes for chebureks are used boiled. It is grated or crushed into puree. Traditional additions include onions and butter.

What else do they put in the filling:

• lard, meat products;

For taste, you can add various spices, garlic, parsley or dill. Such pasties are formed using the usual method, giving the pies the appearance of crescents (semicircles). The detailed process is described below.

The products are fried in a frying pan in oil. Because the potato insides are already cooked, you just need to brown the dough. Chebureks must be served to the table immediately. While they are hot, fragrant and crispy.

Ordinary pasties with potatoes and onions

Lenten variation of chebureks with vegetable inside. If the dish is not prepared for Lent, then you can add butter to the filling, it will turn out tastier.

Ingredients

Interior:

• 700 g potatoes;

Manufacturing

1. We start preparing the dish with potatoes. We boil the vegetable in its skin or peeled form, there is no particular 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, and fry until almost done. If butter is used, the pieces of vegetable 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 a flat cake the size of a regular flat plate for main courses.

6. Spread the potato filling into half.

7. Pinch the reverse edges to create a semicircular pie.

8. Heat the oil and add the pasties. Fry the fragrant 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. Simple champignons are used here.

Ingredients

Interior:

• 500 g potatoes;

Manufacturing

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, stir quickly with a spatula and remove from heat. Cool the mass until warm, the hand must endure it.

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 inside, if you have it.

5. Cut the onions and mushrooms. Place them all in a frying pan and fry with oil until done. There is no need to cover it 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 cool.

7. Once everything is ready for frying the pasties, take out the dough and form the products of a suitable size. How to make semicircular pies is described a little higher.

8. Deep-fry the chebureki. There is no need to keep them in oil for a long time, because the inside is ready.

Chebureks with potatoes and cheese on beer

Recipe for cool pasties made from beer dough with potatoes and cheese. You can take any light beer. Any hard or processed cheese will also work.

Ingredients

• 3-4 glasses of flour;

• 500 g boiled potatoes;

• 1 clove of garlic;

Manufacturing

1. Add vegetable oil to beer. In a large bowl, combine the flour, passed through a sieve, and a little salt. Make a small well, start pouring in the beer and stir with a spoon. Knead the dough evenly 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 using the usual method, the size is random.

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 using the usual egg mixture, but it can be omitted as necessary.

Ingredients

Interior:

Manufacturing

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 completely 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 5 minutes.

5. Mix mashed potatoes and fried minced meat filling with onions, season with spices to taste. You can add any greens, 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 so tasty.

Chebureks with potatoes and lard

The recipe for very juicy and satisfying pasties. You can use salted or smoked lard for them; it tastes delicious with bacon. Prepare the dough according to any of the recipes.

Ingredients

• 500 g potatoes;

Manufacturing

1. Cut the lard into pieces, twist 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 random, but similar sizes.

6. Fry the formed products with potato insides in oil.

Chebureks with potatoes on kefir

Variant of potato pasties made from kefir dough. You can use yogurt or fermented baked milk for kneading, or any yogurt, even not fresh and slightly sour. It will be just right for the test.

Ingredients

Ground meat:

Manufacturing

1. The drink must have a temperature of 35 degrees, in other words, not be cool. Add salt to it or to another fermented milk product used, add the egg and shake well.

2. Pour in flour, add while kneading until the dough begins to absorb 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 using the traditional method.

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

Delicious interior for potato pasties. The liver can be used from chicken or beef. You can also take pork offal, but in this case it is better 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;

• 1 clove of garlic;

Manufacturing

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 few minutes.

3. Cut the liver into pieces, transfer the product to the vegetables. Fry for a few 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, add a clove of garlic. You can grind the products with a blender.

5. Season with spices to taste and add herbs.

6. Make pasties with mashed potatoes and liver, fry in a frying pan.

Pasties with potatoes - useful tips and tricks

• Potatoes for the inside can be cooked very quickly if you use the microwave. Peeled tubers are placed in a special container, a little water is added, on average the process will take 7-9 minutes, depending on the power of the oven.

• The inside of the potato will be tasty and fragrant if you add onions fried in butter.

• You can add any sausage products to the minced potato for chebureks. The taste of the inside will only benefit from this.

• If there are a lot of chebureks, then some can be permanently frozen, either raw or fried. Pack the items well so that they do not absorb odors from the freezer.