Chebureks in a slow cooker

Treat yourself and your loved ones with fragrant and delicious pasties. Lovers of excellent food will probably appreciate this recipe, because the seductive smell of meat innards, onions and spices will not leave anyone indifferent. Moreover, pasties are prepared in a slow cooker in the same way as on the stove. The dough for chebureks can be prepared not only with water, but also with milk, kefir, and meat broth. Minced meat can also be different, from any type of meat and their compositions. These pasties will make a good breakfast or lunch. Try it, you will literally like it! The recipe is suitable for massive multicookers.

Ingredients:

minced meat – 300-400 g
onions – 1-2 pcs
green onions - small bunch
egg – 1 piece
flour - 3 cups
water
salt, pepper, cumin
vegetable oil for frying

How to cook pasties in a slow cooker:

Pass the meat through a meat grinder. Peel the onions and finely chop them (this also applies to green onions). Mix the minced meat with green onions and onions. Salt and pepper to taste. You can add a little boiled water to the minced meat for juiciness. Mix thoroughly.

To make the dough, break an egg into a regular glass, add water until the glass is full. Then pour the liquid from the glass into the container for kneading the dough. Sift the flour into the liquid through a sieve. Add a little salt and knead into a stiff dough.

Divide the finished dough into small pieces, roll into balls, then carefully roll out any ball into a narrow flat cake. Roll out to a thin thickness, sprinkling flour on the table from time to time so that the dough circles do not stick or tear when rolling.

Then place a little minced meat on one half of the dough circle. Cover with the other half of the dough. Carefully seal the edges so that the cheburek does not come apart during frying. The edge of the cheburek can be trimmed with a special curly knife or simply pressed down along the edge with the tines of a fork.

Pour vegetable oil into the multicooker and turn on the “frying” or “baking” mode. Heat the oil for a few minutes and fry our pasties in a slow cooker on both sides until golden brown.

Place the finished pasties from the multicooker on a napkin or paper towel (so that excess oil drips off). Chebureks are served hot.

Thanks to Arzy Umerova for the recipe with photos!
Multicooker Saturn 9180. Power 900 W.

Recipes for savory pasties in a slow cooker

Few people know how to properly cook pasties in a slow cooker. But if most housewives knew about this, they would only cook in a similar way. It's very comfortable and delicious. The dish comes out crispy, rosy, and the main dish is tasty. The recipe can be anything, with any kind of interior and dough, but the technique of frying in a multi-pan remains the same.

Individual manufacturing in a multicooker
With water test
With milk dough
Frozen pasties

Individual manufacturing in a multicooker

Chebureks in a slow cooker do not differ in taste from those cooked in a frying pan, they are only easier to prepare. The highest walls of the bowl do not allow splashing grease to pass through, which protects both the person from burns and the surrounding furniture from greasy deposits.

Another advantage of a multicooker is that it heats the pan to a given temperature and maintains it, preventing overheating and smoke. The bottom of the bowl heats up moderately, unlike a frying pan on the stove, which fryes foods located in the center more intensely.

The dish is most often prepared in the “Frying” or “Baking” mode, but if the device has a deep-frying function, then you can create deep-fried pasties in a multicooker.

To do this, pour a lot of oil into the bowl and use a special grill, set the “Frying” or “Fry” mode. This manufacturing method takes less time.

At the moment, you will learn one recipe according to which chebureki are prepared in a slow cooker with dough in water and one with dough in milk. Both types are prepared by frying.

With water test

This is a recipe that produces very juicy, fragrant and tasty pasties. The recipe is easy and does not require any special expenses or any complex ingredients. It will only be useful for a short time. So, let's prepare the pasties.

400 g of minced meat (pork, beef or lamb);
1 chicken egg;
a bunch of green onions;
2 medium or 1 large onion;
water;
pepper, cumin and salt to taste;
600 g flour;
unrefined vegetable oil for frying.

Pass the meat in a meat grinder through a nozzle with large holes so that the inside is juicy.
Finely chop the onions and green onions and mix with the minced meat. Salt, add spices, ground black pepper and a little water (for juiciness). The inside is ready;
Stir the egg with a glass of water, add a pinch of salt, evenly adding flour and knead into a tight dough;
Divide the dough into pieces and form them into balls. Roll out any ball into a narrow layer. Sprinkle the table with flour from time to time so that the flatbreads do not stick to it and tear while rolling;
Place the filling on one half of the flatbreads, cover with the other half, seal the edges well with your fingers or the tines of a fork. It is best to trim the edge of the product with a curly knife;
Now we’ll tell you how to properly fry chebureki in a slow cooker. Pour oil into the bowl to a height of 3–5 cm, set the “Frying” mode, let the oil heat up to a temperature of 200 0 C. Prepare the pasties, frying them on both sides until golden brown (approximately 5 minutes on one side);
Place the finished dish on napkins to drain off excess fat. Chebureks are served hot - in this form they have a very developed taste and smell.

With milk dough

A good recipe for chebureks with minced meat in a slow cooker for those who like dough with milk, because for this dish it does not have to be lean. The recipe is a little more difficult than the previous one, but according to it, chebureki in a slow cooker turn out to have the most colorful taste.

500 g minced lamb;
3 cloves of garlic, 1 onion;
60 g mayonnaise;
fresh cilantro - a bunch, ground paprika and black pepper - 0.5 teaspoon each;
salt for the inside to taste;
sunflower oil – 2 tbsp. spoons into the dough and 0.5 cups for frying;
800 g flour;
a glass of milk;
egg – 1 pc., salt – 1 teaspoon.

Mix 2 tbsp in a bowl. spoons of butter, salt and milk, set to “Cooking” mode, bring to a boil. Then pour the mixture into another container, add half a glass of flour and leave to cool. In the meantime, you need to wash and dry the bowl;
When the dough has cooled, you need to drive an egg into it and evenly add the remaining flour, kneading a thick dough;
Add spices, salt, finely chopped onion and cilantro, garlic squeezed through a press, and mayonnaise to the minced meat. Mix everything well;
Roll out a large narrow layer and cut out uniform circles from it using a medium-sized plate. Then again roll out a large layer and do the same thing until the dough is complete, roll out the scraps too and use;
Place the filling on the disk halves, cover with the other half and seal. The minced meat should not get on the edges (retreat 1 cm), otherwise they will not stick together;
Pour oil into the bowl, set to “Frying”, wait until the pan warms up perfectly, prepare the chebureki, laying them out in 2 pieces, frying on both sides.

Frozen pasties

Modern ladies do not always have enough time to prepare a complex dish. But, despite this, I want to treat myself to something tasty. For busy ladies, as well as for inexperienced young women who still find it difficult to make dough and minced meat, frozen chebureki are made.

They are sold in a grocery store or hypermarket, after purchasing them all you have to do is fry them properly. You can follow the recipe described on the package, but do not forget that you are cooking pasties in a slow cooker and not in a frying pan.

Chebureks in a slow cooker. How to cook pasties in a Redmond multicooker

Chebureks in a slow cooker turn out tasty, crispy and rosy. But this is only if the mentioned products are prepared from egg dough, frying at a temperature of 140 degrees.

So that you can pamper your loved ones with juicy pasties, we decided to present a detailed recipe on how to create them correctly using a modern kitchen device - a multicooker. If you don’t yet have such a device, then you can safely replace it with an ordinary saucepan or frying pan.

Savory meat chebureks in a slow cooker: step-by-step recipe

As you know, such products are prepared in two steps. Firstly, you need to knead a stiff egg dough, and secondly, create homemade minced meat.

So let's start with the base. For this we will need:

sifted snow-white flour - from 800 g (sprinkle until the dough is thick);
large chicken eggs – 3 pcs.;
drinking water – 1/3 cup;
small table salt – ½ spoon.

Dough kneading process

Chebureks in a slow cooker, made from egg-based dough, turn out fluffy and immediately crispy. The recipe involves the use of elastic, tight dough. To mix it, you need to carefully beat the chicken eggs using a hand whisk, mixer or blender. After this, you need to pour a little table salt into the fluffy mass, pour in drinking water and add sifted wheat flour. Next, all the named components should be mixed well so that in the end you get a fairly stiff dough (actually like dumplings). In order for the base to become as soft, elastic and flexible as possible, it is recommended to wrap it in cling film and leave it at room temperature for 1 hour. In the meantime, you can start making the inside.

Necessary ingredients for minced meat

lean pork – 220 g;
snow-white, bitterish onions – 3 large heads;
lean veal – 220 g;
ground aromatic pepper, table salt - add at personal discretion;
Refined vegetable oil – used for frying products.

Preparation of minced meat

Agree, homemade minced meat is much tastier than store-bought minced meat. In addition, you are firmly convinced that your household will really enjoy pasties with meat. Plus, the mixture and composition of the meat product will be exactly what you like. To make such products, it is better to use only lean pieces of meat. After all, pasties in a slow cooker will already be fried in a large amount of oil. Thus, you need to purchase pork and veal pulp. The meat must be thoroughly washed, freed from films, and then cut into large pieces and minced in a meat grinder. Next, you should peel the onions and chop them finely (you can grate them). After these steps, you need to put the chopped meat, chopped onions, ground aromatic pepper and table salt into a huge bowl, and then carefully mix the products with your hands until you obtain a homogeneous minced meat.

Product formation process

Before the chebureki are perfectly fried in the Redmond multicooker, they should be perfectly formed. To do this, the dough must be kneaded, divided into portions, and any one rolled into a narrow round layer with a diameter of up to 15 cm (sprinkled with a little wheat flour). After this, the flatbread should be divided in half at the level of thoughts and minced meat in the amount of 1 large spoon should be placed on one half. In this case, it is recommended to distribute the filling thinly, not reaching the edges of the base by 1 centimeter, so that it is perfectly cooked during cooking. Next, you need to cover the minced meat with the second part of the dough, and pinch the edges perfectly using the teeth of a table fork. By the way, if you have a special device for forming chebureks, then it is better to use it. After all, with it, homemade products will turn out the most beautiful and careful.

How to fry pasties in a slow cooker?

During the cooking process, it is recommended to lift semi-finished products from time to time with a fork or tongs. Make sure that the underside of the base is only slightly browned and not burnt. On average, this can take from 5 to 7 minutes. Next, the pasties need to be carefully turned over and kept for the same amount of time. It must be emphasized that closing the lid while frying products in a multicooker is not recommended. Otherwise, the pasties will take a couple of minutes longer to cook and will not turn out very crispy.

How to present it to the table?

You see, pasties are prepared in a slow cooker as simply as in a frying pan or in a saucepan. After the napkins have absorbed excess fat, the products should be placed on a plate and immediately, hot, presented to the table. In addition to such a delicious homemade dish, it is better to serve strong sweet tea, also spicy tomato sauce, ketchup and the freshest chopped herbs. Bon appetit!

Chebureks in a slow cooker

Ingredients

Unleavened dough – 500 g

Minced meat – 500 g

Onion – 1-2 heads

Garlic - optional

Salt and peppers - to taste

Vegetable oil - for deep frying

240 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

You can cook virtually any pasties in a slow cooker, and the website has a number of dough and entrail options.

Prepare the dough for chebureks to your own taste: with kefir, with beer, custard, as for dumplings, for Crimean or Mongolian chebureks, etc., and the minced meat can be from lamb, pork, beef, chicken, or mixed. In a multicooker, you can cook pasties using several modes that allow the oil to heat up and boil at a constant temperature. This is the “steam” mode, but instead of water, vegetable oil is poured into the bowl or the “multi-cook 140-160 degrees” mode. In my experience, chebureks in a slow cooker turn out lighter than those fried in a frying pan.

I recommend minced meat consisting of chicken fillet, pork with fat and onions.
Divide the dough into several pieces, weighing 40-50 g.

Roll any piece into a narrow flat cake.

Place a portion of minced meat on one second flatbread.

Pinch the edges and the cheburek is ready. Place the pieces on a floured surface.

Pour at least 0.5 liters of vegetable oil suitable for frying (refined) into the multicooker. Set the “steam”, “multi-cook 140-160 degrees”, “frying” mode or the like, which gives a constant highest boiling point.

Place 2-3 chebureks into a bowl of hot oil and fry for about 5 minutes.

Place the finished pasties on paper towels to remove excess oil.