Crispy and tasty pasta for pasties

In any baking, the dough is of great importance. It depends on how it was cooked, the taste of the finished dish depends. It does not matter, whether it is patties, or ordinary cheesecakes. It is especially important to knead the Tasty, appetizingly crunchy in the mouth correctly, it will become a guarantee that the baking will literally evaporate from the table, being in the stomachs of the happy household. So, how to knead the pasta dough correctly? What recipes of its preparation exist? After studying this article, you can get answers to all the most important questions, after which it will be easier to cook the most delicious chebureks.

Plain dough for pasties

Our grandmothers used different recipes for cooking pasties: the dough was made both in milk and kefir, and even with the addition of vodka. But no less popular was the option of manufacturing on water. For the simplest recipe for pasties pastry, you need to prepare:

  • wheat flour - 1 kg;
  • baking soda - at the tip of a knife;
  • drinking water - 350 ml.

Such a dough will end up tight and elastic. Water is desirable to use hot, but not boiling water. This is how you can achieve the desired consistency. The result is a tasty and crispy pasta for pasties.

It will have to be kneaded for a long time, but it's worth it. Mixing all the ingredients and kneading the flour for the first time, then you need to form a ball out of the resulting mass, then roll it with cling film. Then put in the fridge for half an hour. After that, knead for a few more minutes. It is recommended to sprinkle the dough periodically with water.

Tasty dough for chebureks on kefir

Kneading dough for pasties

Kefir is the product by which you can quickly and easily make a delicious dough for any baking, and for pasties including. For this option will require:

  • flour - 0.5 kg;
  • kefir - 0.2 l;
  • egg - 1 pc.

Initially, flour must be sieved. Then pour the kefir into the container, add salt and add the egg. Mix the ingredients and pour the liquid over the flour. You need to knead the dough until the ball has a uniform texture. Then wrap it in cellophane and leave it on the table for an hour.

Tasty Choux Dough

Dividing dough into pieces

Would you like to make a tasty pasta for pasties? Try using a brewed recipe. This is exactly the option when the crust turns crispy and appetizing. For this recipe will require:

  • water - 150 ml;
  • egg - 1 pc .;
  • flour - 450 g;
  • vegetable oil - 1 tablespoon.

Oil and water should be poured into a saucepan, salted and put on fire. When the liquid boils, pour a glass of sifted flour, and then quickly and thoroughly mix. Then the container must be removed from the fire. After about 5 minutes, add the egg, the remaining proportion of flour and mix. Leave the mass to cool. When it becomes cool, start kneading and rolling portions.

Delicious Cheburek dough with milk

Meat stuffing for pasties

Appetizing crispy pasties can be obtained by kneading the dough in milk. It is recommended to take an average fat content. Also, according to the following recipe, you will need to add a little vodka. Flour must be sifted (whatever the recipe is), and the ready lump of dough is better prepared for cooking, if you spend 30-60 minutes in the cold. So, for the recipe on milk you need:

  • flour - 450 g;
  • milk - 250 ml;
  • Vodka - 30 ml.

In flour you need to add a teaspoon of salt, it is desirable to take fine. Then pour milk, preheated to a warm state, to it, and knead the mass until it becomes homogeneous. The dough should be soft and elastic, but dense. After it has been in the fridge for an hour, you can proceed to the formation of portions.

Beer Dough

Vodka is not the only alcohol-containing ingredient used in making tasty and crispy pasties for pasties. A beer recipe is the best proof of this. For this option you need to prepare:

  • flour - 450 g;
  • egg - 1 pc .;
  • beer - 250 ml.

Chicken egg is whipped with a teaspoon of salt, then in the same bowl you need to add sifted flour and beer. Next, knead the dough, as in the previous versions - to obtain a dense homogeneous mass. Only it is not required to clean the refrigerator, on the contrary, should be left in the room for about 40 minutes. When time passes, divide into parts - and you can roll out.

Cheburechnoe dough on mineral water

Stuffing for Chebureks

Now back to non-alcoholic beverages. This is mineral water. This ingredient is quite rare in recipes, especially when it comes to dough.But if you need to get delicious and crispy pasties, mineral water is useful in the first place. Such a recipe for a tasty dough for pasties implies the presence of the following products:

  • flour - 450 g;
  • vegetable oil - 1 tablespoon;
  • mineral water (carbonated) - 250 ml.

When all the above products will be in the same container, you need to add to the mass of one teaspoon of salt and sugar, after which you can begin to knead. First, it is done using a spoon, and then with your hands. The resulting lump is left in the fridge for an hour, after which it is ready for sculpting.

Sour cream dough

Sour cream gives ready-made pasties such interesting quality as crisp outside and soft, tender dough inside. As in the recipe for milk, a little bit of vodka can be added to the mass to make the pastry more crisp. An egg, on the contrary, can be excluded from the list of ingredients, replacing it with a spoon of vegetable oil. The following products are required:

  • flour - 400 g;
  • sour cream - 200 g;
  • egg - 1 pc.

Beat egg with a tablespoon of salt, then add sour cream. Then pour the sifted flour into the resulting mass and knead the dough until you get a dense, but plastic lump. After 40 minutes of being under the film, the dough is ready for modeling.

Chebureks with bubbles like grandma

Ready pasties

It happens that the pasties are very tasty, and the filling works out for glory, but there are not enough characteristic bubbles on the crust. What to do in this case? To make an airy, light and tasty dough for pasties (a step-by-step recipe is presented just below) you will need simple products that are in every home:

  • flour - 7 glasses;
  • boiled water - 0.5 l;
  • butter - 6 tablespoons;
  • salt and sugar - one teaspoon.

Algorithm of actions:

Step number 1. Butter must be melted in the microwave or in a water bath to a liquid state.

Step number 2. In a separate bowl, mix salt and sugar, pour warm water. There pour the butter, stir the products with a spoon.

Step number 3. Pour the sifted flour into a wide dish, make a “funnel” in the center and pour in a smaller part of the resulting liquid.

Step number 4. Start kneading dough, adding the rest of the water in small portions.

Step number 5. When the mass becomes thicker, put it on the table and knead well.

Step number 6. Wrap in cellophane, leave in the refrigerator for about an hour.

Due to the presence of butter in the recipe, pasties are very tender, crunchy and, of course, with the desired bubbles.

Paste Recipe for Pasties

If you are looking for a quick and tasty pasta dough recipe, this cooking option is perfect. This method is designed specifically for those who are not configured to knead a flour lump for a long time. Meanwhile, pasties are no less tasty and crunchy. You will need the following products:

  • flour - 400 g;
  • water - 150 ml;
  • egg - 1 pc .;
  • vegetable oil - the third part of the glass.

The egg must be broken into a glass and pour water there so that it is full. Then add salt, mix well with a fork. The resulting liquid must be poured into a container with sifted flour. Stir to make "flakes", and then pour in the oil. Mix well with a spoon. "Flakes" to send to the general coma (they do not need to knead), cover the dough with cellophane, put in the refrigerator for 40 minutes. At this time, you can do the preparation of the filling.

How to sculpt chebureks?

Making edges chebureka fork

Above we have reviewed several recipes for tasty pasta dough. But it is not enough for inexperienced housewives to prepare it, then the question may suddenly arise: "How to sculpt them?" The classic form of this type of baking is a crescent. It is worth starting with the fact that the kneaded dough is divided into several small pieces.Each rolls into a ball, and then rolled out with a rolling pin to form a not very thin, but not a thick layer. Like dumplings, maybe a little thinner. On one side of the filling is laid out, the other - is covered. The result is a semicircle. The edges of chebureks are plucked with fingers or pressed down on the teeth of a fork (as in the photo above), after which the products are sent to the pan. It is necessary to fry on medium or low heat until cooked, but so that the dough does not burn. The volume of oil should be about half a centimeter. By the way, it changes for each batch of pasties. In general, as you can see, there is nothing difficult in this process.

Frying chebureks

Stuffing for chebureks: meat, cheese, cabbage

Traditionally, pasties cooked with meat filling. To do this, you can use minced chicken or beef - as you like. But it is recommended to take a mixture of pork and beef for this baking. Add chopped onion (more), salt, seasonings and spices to taste. You can also vary the minced fresh finely chopped greens. Some housewives are advised to add to the meat a little kefir.

You can also combine cheese and cabbage with a tasty dough for pasties, the recipes with photos of which were discussed above. This is a great substitute for meat. Especially cheese. Moreover, it is not necessary to mess with him. You will need hard cheese, which must be grated - that's all, the filling is ready. Optionally, you can add to it greens. There will not be any problems with cabbage either, although it can be cooked a little longer than cheese. It should be finely chopped together with onion, salted, pepper and lightly fried in a pan. Boil the eggs, cut into small cubes and add to the cabbage with onions. Then the mixture can be filled with previously prepared dough.

If from the recipes written above something is not clear, it is recommended to watch the video, which describes in detail the process of cooking crisp dough for pasties.

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