Dough for pasties made with beer

Dough for pasties made with beer

Not almost all housewives prepare dough for chebureks using beer. Meanwhile, the pies made with this dough turn out amazing! A crispy, bubbly crust covers a tender, flaky flesh with a juicy meaty interior that’s simply irresistible!

1. Recipe for pasties made with beer
2. How to prepare dough for chebureks with vodka
3. Recipe video for pasty dough with beer

Just as pasties can be a great snack for beer, so beer in the dough becomes a good basis for making tasty pasties made with beer. The basic principle, which is known even to novice housewives: the dough must be without yeast with or without the addition of beer, have very dense thickness so that it is comfortable to roll out, like noodle dough.

The main thing is to create the right filling with an impeccable combination of onions and meat; quite often a piece of butter is added inside, which results in juicy baked goods. Chebureks are best served hot.

Recipe for pasties made with beer

Ingredients for the dough:

Cuisine: Caucasian Type of dish: pies Cooking method: in a frying pan 1 hour

• 900 g flour;
• 500 ml beer /light/;
• 1 chicken egg;
• 2 teaspoons salt;

• 700 grams of minced meat;
• 300 grams of onions;
• 1/2 cup cool water;
• salt, dry spices to taste;

How to prepare dough for beer-based chebureks:

Break the egg and add salt. Using a fork or whisk, mix the mixture, carefully breaking the yolk.

Pour all the flour into the mixture.

Then add beer.

Knead soft dough. Let it lie down for 20 minutes.

Cut off part of the mass and roll it into a “sausage” shape. Divide the piece into small pieces.

Roll out any piece into a narrow flat cake, add minced meat, and level it out. Cover the minced meat with the second half of the flatbread, sealing the edges tightly.

The ball of minced meat should be equal in size to the ball of dough for the flatbread, then the patty will not tear when frying.

To smooth the edge of the pie so that it is perfect, you can trim off the excess dough with a curly knife or place a small plate on the edge and trim the edge with an ordinary kitchen knife.

Onions make pasties juicier and more flavorful.

Fry the pies in a large amount of preheated oil or fat. A saucepan with very high walls is perfect for these purposes. To check the temperature, first throw in a piece of dough; if it floats and bubbles, you can lay out the pies.

Brown on each side. Watch the oil temperature to make sure it doesn't burn.

You need to remove excess oil from the finished pasties, so remove them from the frying pan and place them on a flat dish covered with cardboard napkins. Before serving, you can sprinkle with chopped herbs.

The simplicity of the recipe should inspire even novice cooks to make dough for pasties with beer. This is not the only common method for making this dish. Below I will give another example of making crispy juicy pies!

How to prepare dough for chebureks with vodka

Previously, dough for making chebureks was usually prepared from flour and water, but now you can find a huge number of options. Eggs, butter, fermented milk products and even alcohol began to be added to the flour mass.

Chebureks with vodka turn out especially tasty; alcohol makes the shell of the pies crispy and airy. The alcoholic ingredient is used only for making the batch. It is thanks to this additive that it comes out especially narrow and crispy.

Cheburek is considered one of the main state dishes of the peoples of Crimea: Crimean Tatars, Black Sea Greeks. But nowadays this dish is widespread all over the world.

Strong alcohol, and vodka in particular, significantly accelerates the fermentation processes in food, which is why products containing this product are prepared even faster

• 60 ml sunflower oil;
• 700 grams of premium flour;
• 200 ml warm water;
• 25 ml vodka;
• 1 testicle;
• 1 teaspoon salt;

Add salt, vegetable oil, vodka, and egg to warm water.

Mix everything until smooth.

Then sift the flour and add it to the mixture.

Knead the mixture for chebureks with your hands until the mixture is homogeneous. Cover with a towel and leave for 10 minutes, then knead again for a few minutes. Repeat the process 2 more times. The dough prepared in this way can be used immediately without leaving it alone.

Fry the pasties in sunflower oil until cooked. You can add not only dry spicy spices to minced meat, but also the freshest chopped parsley, dill or cilantro. It all depends on your taste.

Regardless of the composition of the goods, the dough must be unleavened, without yeast. Otherwise, it could not be chebureks, but belyashi.

Recipe video for pasty dough with beer

Chebureks on beer

There was a can of beer, and I didn’t know what to create with it, I tried to pick something up on the website, but suddenly I remembered a recipe for beer-based chebureks from my mother.

Ingredients for Chebureks with Beer:

• Light beer / Beer
• Chicken egg
• Salt
• Wheat flour / Flour
• Sunflower oil (refined)
• Minced meat (pork and beef)

Nutritional and energy value:

Recipe for Chebureks with Beer:

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Chebureks on beer

No matter how many cheburek recipes I tried, this one seemed to be the most successful. This recipe was once shared with us in a cafe when we were on vacation in Crimea. The recipe is simple and the pasties turn out light and very crispy. For production, you can use the usual filling of meat and onions, but I recommend trying the filling with the addition of tomatoes, herbs and cheese, proposed in this recipe - it will give juiciness and a wonderful taste.

Ingredients for beer test:

• Light draft beer 0.5 l
• Wheat flour approximately 6 cups
• Egg 1 pc.
• Butter 70 g
• Salt 1 tsp.

Ingredients for the inside:

• Minced pork and beef 600 g
• Onions 2 pcs.
• Hard cheese 120-150 g
• Tomato 2-3 pcs.
• Greens (onion, dill, parsley)
• Ground dark pepper
• Vegetable oil for frying pasties

Recipe for making pasties with beer:

1. In a large bowl, combine the melted butter with beer and flour, add salt and knead, adding flour evenly. The dough does not have to be tight.

I leave the dough for at least half an hour, covering it with a towel or cling film so that it does not dry out.

2. At this time, I do the insides: I chop the onion finely, add salt and pepper to the minced meat, grate the cheese, and chop the herbs.

3. Next, I divide the dough into pieces, for me it’s more than 20, because... I don’t like very huge pasties.

4. I roll out any piece into a narrow circle.
On any circle I put meat, onions, herbs, cheese, tomato (in advance to allow the juice to drain).

5. Cover the filling with the second half, and run the edge of the saucer along the sides, removing excess dough.

6. Using a fork, I press on the edges to hold them together.

7. Next, put the pasties in a hot frying pan with sunflower oil and deep-fry on both sides until fully cooked. I put the chebureks on a paper napkin to drain the sunflower oil.

Juicy pasties cooked in light beer are ready!
Bon appetit!

Dough for chebureks made with beer - crispy

If you haven’t yet found an impeccable place in your own town where they sell the most delicious pasties, it’s time to think about how to cook them at home. And even if you have found a good cheburek, it’s still worth starting to cook this popular dish on your own someday. I suggest you learn how to knead dough for pasties using beer according to the suggested recipe. As a result, the products turn out crispy and very tasty. And the dough is easy to roll out and mold, it is elastic and tender. Yield: 8-9 pcs.

Ingredients

For the test:

• beer – 300 ml;
• flour - about 400 g;
• salt – ½ tsp;
• egg – 1 pc.

For the inside:

• pork – 400 g;
• onions – 2 pcs.;
• garlic – 1-2 cloves;
• salt pepper;
• beer – 50 ml;
• vegetable oil for frying.

Dough for beer chebureks - crispy, recipe with photo

1. Mix sifted wheat flour with ½ tsp. salt in a large bowl. We make a depression in the center.

2. Separately, you need to shake the egg together with the beer and pour it into a bowl of flour - this is the fundamental rule for making dough for the most delicious pasties with pork.

3. Knead the dough until it sticks to your hands. Cover it with film and leave for 20-30 minutes (chebureks with vodka are prepared in approximately the same way). In the meantime, let's get to the insides to prepare the most delicious crispy beer-based chebureks, or rather the dough for them.

4. Grind the pork pulp in a meat grinder, alternating with onions. Minced meat can also be made from pork and beef 50/50. There must be a lot of onions; two heads fit perfectly into this amount of meat. Add salt and pepper to the resulting minced meat, and also pour in 50 ml of beer. It is necessary here for the juiciness of the meat. If you don't want to add beer, replace it with water or crushed ice as in this recipe.

5. Carefully mix the minced meat, then scoop it into your hand and beat it against the walls of the bowl many times to obtain a homogeneous mass that will not fall apart.

6. Let's start forming the products. Divide the dough for beer chebureks into 8 parts. We take one part and hide the others under film so that the dough does not dry out.

Roll out a narrow round cake. You can cut it perfectly using a plate or lid. I ended up with a diameter of about 18 cm. The main thing is that the cheburek fits in the frying pan. On one-half of the layer we spread the minced meat in an even layer so that there is space on the sides for holding the dough together.

8. We carefully pinch the edges with our fingers and go over the top with another fork to decorate our products.

9. Pour a lot of vegetable oil into the frying pan to deep-fry the crispy pasties in beer (or in a frying pan). I poured enough oil to cover half of the cheburek. The oil level is about 2.5 cm. Heat the fat in a frying pan over low heat. To find out if the oil is hot enough, drop a piece of dough (not a huge one) into it. If the oil sizzles around it, it means you can put the pasties into the frying pan. Fry on one side for about 5 minutes until golden brown.

10. Turn the products over to the reverse side and fry for the same amount of time.

11. Place on a paper towel or iron rack to get rid of excess vegetable oil. We fry the next batch.

12. This completes the recipe for crispy beer chebureks. The manufacturing method is not very difficult, but it requires attention and time.

Serve hot. Then you will feel the beauty of this dish.

And this is how the pasties look on the inside. Very juicy and tasty. Moreover, the dough for beer chebureks is so easy to prepare using this recipe. Believe me, it will take you more time to sculpt the products!