Pasties with potatoes: step-by-step recipe. Pasties with potatoes: step-by-step recipe How to make pasties with potatoes

However, you should not approach them so strictly. There are a lot of variations of fillings, among which potatoes take a well-deserved place. Let's look at how to cook chebureki with potatoes below.

A little history

This dish is considered traditional among the Mongolian peoples. Initially, it consisted of thinly rolled pies filled with lamb, generously seasoned with spices. All this was fried in animal fat and served hot.

Over time, alternative fillings began to appear - for example, chebureks were filled with herbs, potatoes, cheese and other things - in a word, with everything that was at hand at that time.

To prepare pasties (with potatoes or other fillings), you must adhere to the following rules:

thin but strong dough;
juicy but not wet filling;
correct roasting temperature.

Today, chebureks are especially popular among the peoples of the Caucasus, but they have also found their fans. They are also a kind of fast food, as they are filling, tasty, and convenient to eat on the run.

Types of test

The dough from which they are molded with potatoes is used or some other one - it doesn’t matter) - unleavened, strong, but elastic. Its task is to keep the filling and all its juice intact, to be covered with a crispy golden crust and not to be rubbery.

Maintaining a balance is quite difficult for a beginner, but we will give you a couple that will help out in any situation:

Basic unleavened dough. Consists of flour, water and salt. For 500 ml of water, take 1 teaspoon of salt and as much flour as you need to knead a stiff but elastic dough that practically does not stick to your hands and work surface. It is important to knead it long and thoroughly so that the gluten has time to develop. Do not overuse flour, otherwise the dough will turn out “oaky”. After kneading, be sure to let it rest for about 40 minutes. This dough will make wonderful lean chebureks with potatoes.
The recipe is more complicated, but the resulting chebureks turn out excellent - the dough crunches wonderfully and practically melts in your mouth, you don’t even need to chew much. For it, add 1/2 teaspoon of salt and 1 tbsp to 1/3 glass of water. a spoonful of butter. Bring the mixture to a boil. Add 1 cup of flour, mix thoroughly until smooth, add 1 egg and mix again. Sift another 1 cup of flour onto the work surface, place the resulting choux pastry and knead into a tight, but elastic and homogeneous dough. Let it rest for half an hour. This dough is an excellent choice for those who want to make chebureki with cheese and potatoes.

Types of fillings

As mentioned above, special attention must be paid to the amount of moisture in the filling - it should not leak, since otherwise not a single dough, even the most durable, will withstand the test of frying. The options below are the second most popular fillings after minced meat:

Cooking principle

It would seem that there is nothing complicated here - roll it out, mold it, and fry it! However, not all so simple. Unsuccessful rolling and molding can give you either a “dough separately - filling separately” pattern or just a proud piece of dough in which a small piece of filling is hidden, and an unsuccessful choice of temperature will lead to the dough either burning or absorbing too much oil.

To prepare the same pasties with potatoes, use the following tips:

The thickness of the dough layer for the filling should be thin, but not see-through. Offhand, 1, maximum 2 mm is enough;
for greater adhesion strength of the edges, they can be slightly lubricated with water, and then pressed down with a fork;
Before frying, if possible, shake off the flour from the pasties, as it will begin to burn;
for cooking, use a large frying pan, pouring 1.5-2 cm of vegetable oil into it;
the oil must be hot! Cook the pasties over medium heat, frying on both sides.

Delicious pasties with potatoes are made using simple unleavened or choux pastry

Ingredients

Salt 2 tsp.

Vegetable oil 100 milliliters

Vodka 1 tbsp.

Onion 2 pieces(s)

Water 1 milliliter

Potatoes 700 grams

Flour 600 grams

Number of servings: 12
Preparation time: 40 minutes
Cooking time: 30 minutes

Classic recipe for chebureks with potatoes and onions

The easiest option is to mix potatoes with fried onions. The dough for pasties is made simple, but with a twist - with the addition of vodka. The result is a very tasty, satisfying and beautiful dish.

How to cook

Let the potatoes cook.

Meanwhile, make dough. To do this, mix salt in warm water, add 3 tbsp. l. oil from the general norm, pour in vodka.

Sift the flour and knead a stiff but elastic dough. Adjust the amount of flour, as its properties differ from one manufacturer to another.

Let the finished dough rest in the refrigerator, wrapped in cling film.

Cut the onions into small cubes and fry in 1 tbsp. l. oil until transparent.

When the potatoes are cooked, grate them and mix with the fried onions, add salt and stir.

Divide the rested dough into small pieces, roll each into a very thin flatbread, approximately the size of a regular plate for the second course.

Place potatoes and onions on half of the flatbread, cover the filling with the opposite edge and seal the edges. The result was a cheburek with its characteristic semicircular shape.

Fry the pasties in hot oil on both sides until golden brown and delicious.

Serve the finished pies with tea, black or green.

Chebureks with potatoes and mushrooms

You can add mushrooms to the basic potato and onion filling. These can be ordinary champignons, which are sold all year round, or freshly picked and therefore especially aromatic wild mushrooms. The dough for these pasties will be custard.

Ingredients:

4.5 tbsp. flour;
250 ml water;
500 g potatoes;
300 g fresh mushrooms;
2 pcs. onions;
100 ml vegetable oil;
2 tsp. salt.

How to cook

Pour enough water into the saucepan, throw in 1 tsp. salt without a slide, 4 tbsp. l. oil and bring to a boil.

Pour half a glass of flour into a saucepan with boiling water, stirring vigorously with a spoon, and immediately remove from heat.

When the flour base has cooled to such a state that it does not burn your hands, knead the dough by adding the rest of the flour. It should turn out cool.

Let it rest in the cold - this will make the structure homogeneous.

Boil and mash the potatoes, add salt to taste.

Fry for 1 tbsp. l. hot oil, diced onions and mushrooms.

Make minced meat by combining fried mushrooms with mashed potatoes.

Divide the dough into pieces, roll out thin, no thicker than 2 mm flat cakes with a diameter of approximately 15 cm.

Place minced potato and mushrooms on one half of the flatbread, cover with the other half and form pasties.

Fry them on both sides in oil.

Chebureks are fried very quickly, literally in 3-4 minutes, since the filling is already ready.

Tatar chebureks do not have to be cooked with meat. In the photo, the chebureks with potatoes look exactly the same as a traditional meat dish - you can’t tell the difference. The dough and filling are prepared quickly, the pies turn out very filling and tasty.

In the next article: a recipe for delicious giblets in sour cream

There are many vegetarian alternatives to the usual meat cheburek, such as chebureks with mushrooms or chebureks with potatoes. You can even compare such humane substitutes with a dish that bears the mysterious name of miracle. If you hear this word for the first time, then you shouldn’t be surprised; miracle is a national Dagestan dish, a little reminiscent of khachapuri. However, miracles and chebureks are completely different things, although equally tasty. We'll still do the pasties.

Cooking time: 60 minutes

Servings: 20

Calorie content: 243 kcal per 100 grams

Pasties with potatoes and cheese are a unique thing that can become not just an appetizer, but even a main dish. Despite the fact that these are far from pasties with meat and cheese, they are still incredibly satisfying. Credit must be given to the potatoes for making this recipe so convenient and delicious.

900 grams of flour;
300 grams of kefir;
100 grams of melted butter;
2 chicken eggs;
2 tablespoons sour cream;
1/2 teaspoon salt.

A set of products for preparing the filling

1 kilogram of potatoes;
150 grams of hard cheese;
1 bunch of dill;
1 piece of butter;
Salt, pepper (to taste).

Recipe

Let's make the dough; the filling will wait. In a fairly deep bowl, mix the required amount of kefir with sour cream and melted butter. This needs to be done incredibly carefully, so you can resort to using a mixer or blender.
Now break the eggs into the mixture and add salt. Once again, our task is to mix all the ingredients until smooth.
Next is the turn of flour. It is very important to use only the highest grades of flour in the recipe so that the dough is much more elastic and dense, so it will not tear and will stick well to the edges. Also, when working with flour, you also need to take into account the fact that it needs to be sifted through a sifter, this additionally enriches it with oxygen, which makes the dough more airy. Pour the prepared flour into a bowl and knead the dough thoroughly.
During the kneading process, you need to pay close attention to the fact that the dough, firstly, must be well beaten, secondly, it should not stick to surfaces and hands, and thirdly, the dough needs 30 minutes to rise a little and rest before it It is not advisable to touch.
While the dough is resting, the filling is next, the recipe is extremely simple. Take the potatoes, wash them, peel them, wash them again, cut them in half and put them in a pan with water. You need to bring the water to a boil and add a little salt, this will make the potatoes tastier and cook faster. We check the readiness of the potatoes using a regular knife; if the potatoes are easily pierced, it means they are ready.
We drain the water from the pot with potatoes, dry them a little and then grind them into puree. You can even use a mixer or blender for these purposes. Add cheese, a piece of butter and herbs to the still hot puree, add a little salt if necessary and, of course, don’t forget about spices. Mix all the ingredients thoroughly and get a delicious puree. It is very important not to violate the recipe; otherwise, the filling may not turn out as desired. It is better to leave experiments for later, and use the classic recipe for the first time.
Now let's get back to the test. Divide it into about 20 equal pieces. We will need to roll out each piece thoroughly to get a thin flat cake, as if we were making pasties with mushrooms or meat.
Place potatoes on half of the rolled out flatbread and distribute evenly with a spoon. Now carefully secure the edges in any convenient way. And you can fry!
Fry the pasties with potatoes in a frying pan in a large amount of oil, just like pasties with mushrooms and meat. The duration of frying each side should be at least 5 minutes, then everything will be thoroughly fried, as required by the recipe.

Advice: Vegetarian chebureks with potatoes turn out to be much fattier than their fellow miracles, so you have to take them out first on a napkin to drain off excess fat, and only then serve them.

Once I was thinking about frying pasties, and I was just sure that there was a bag of minced meat lying around in the freezer, but that was not the case. And I’m already tuned in, but it’s a bummer in my wallet. So I decided to make pasties with potatoes. You know, my grandchildren were simply delighted, it turned out so tasty that I have cooked them more than once and will continue to cook such chebureks. The dish turns out to be quite economical, but it’s so delicious!!!

Ingredients:

4 cups flour;
boiling water - 1-1.5 cups;
salt - 1 tsp;
sunflower oil - 2 tbsp.

For filling:

1 kg. potatoes;
1 tbsp. salt;
onions - 2 pieces.

Chebureks with potatoes. Step by step recipe

Mix flour with salt, pour boiling water into the flour, stir with a spoon. Knead the dough. To knead well, grease your hands with sunflower oil.
Leave the dough covered with a towel.
Meanwhile, boil the potatoes and then mash them.
Peel and chop the onion, fry in sunflower oil. Mix mashed potatoes with onions.
Divide the dough into small parts, roll each into a round layer. Place the filling in the middle of each circle and pinch the edges. To get beautiful edges, press them down with a fork.
I made it this size. so that two chebureks fit into the frying pan.
Fry the pasties in plenty of sunflower oil.
Place the finished pasties on a paper towel to remove excess fat.

Eat hot pasties with potatoes - it’s very, very tasty!

Step-by-step recipes for making pasties with potatoes: bubbly in a frying pan, with potatoes and dill in the oven, with cheese on kefir, fried with mushrooms, simple in a frying pan

2018-03-15 Irina Naumova

Grade
recipe

6378

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

26 gr.

170 kcal.

Option 1: Chebureks with potatoes - classic recipe

Chebureks are one of the traditional types of baked goods in the East. They put a variety of fillings. In our selection of recipes, we will look at options for preparing pasties with potatoes, we will prepare them in different ways, and add additional ingredients. We will prepare the dough and filling ourselves. There is nothing better than homemade baked goods, and you will see this.

Ingredients:

4 cups wheat flour;
1 dessert spoon of granulated sugar;
1 kg of potatoes;
1.25 cups of growing oil;
1.5 dessert spoons of edible salt;
1.5 glass of water;
1 large onion;
1 dessert spoon of vodka.

Step-by-step recipe for chebureks with potatoes

To make the dough you will need a large container. First, pour eight tablespoons of refined vegetable oil, add granulated sugar and table salt. Stir until smooth. For convenience, we will use a mixer.

Add flour through a sifter. This is very convenient, you can add it in small portions, and the flour is immediately sifted, saturated with oxygen, and the dough turns out right.

Pour water a little at a time and process the dough with a mixer, pour in vodka and bring it to a stiff and at the same time elastic mass.

Note to the hostess: You probably have a question, why is vodka added to the dough? After introducing it and proofing the dough, the finished pasties will turn out pimply with bubbles.

Gather the dough into a bun, wrap in cling film and place in the refrigerator for half an hour.

Now we will need kitchen appliances again. Peel the onion, cut into several large pieces and pass through a blender.

The potatoes need to be peeled, rinsed and cut into cubes - this will cook them faster. Salt the water after boiling and cook for fifteen to twenty minutes.

Then you need to drain the water, leave a little for juiciness, mash the potatoes with a masher and add chopped onion.

Add black pepper and salt at your discretion and stir.

Let's start forming the chebureks. Remove the dough from the refrigerator, unroll it, and place it on a large cutting board dusted with flour.

Cut the dough into equal small pieces.

Roll out each portion of dough into a thin circle. Place a portion of filling in the center. Now we fold the dough in half - we get a cheburek.

Seal the edges and go through it with a figured knife - real chebureks have a carved edge.

If you don’t have a figured knife, it’s okay. You can simply cut it with a knife or carefully form a spiral of dough along the edge; when frying, the dough will still rise a little, and the pasties will turn out beautiful.

We will fry the chebureks in a frying pan with a large amount of vegetable oil. The surface should be well heated, and the oil too.

Brown the pasties on both sides and place on thick paper towels to remove excess oil.

Afterwards, transfer the beautiful, rosy and tasty pasties to a common plate and serve.

Option 2: Quick recipe for pasties with potatoes

In this version, we will not waste time on frying in oil, we will make healthier pasties - bake them in the oven. We’ll add a little greenery to the filling for more flavor; we won’t pre-cook the potatoes, but grate them. Sprinkle sesame seeds on top. The chebureks will be finger-licking good.

Ingredients:

1/4 liter of water;
400 grams of wheat flour;
10 g table salt;
700 grams of potatoes;
1 bunch of dill;
spices for filling;
1 yolk for greasing;
2 table spoons of sesame seeds for sprinkling.

How to quickly cook chebureki with potatoes

Using a sifter or sieve, pour flour into a large container, add salt and mix.

Place a little flour in a separate plate.

Boil the specified amount of water and pour boiling water into the flour mixture, process with a mixer until smooth.

Dust your work surface with flour and place the dough there. Continue kneading, kneading with your hands. We need the lump to stop sticking to our hands.

So, we have a soft, elastic bun. Place it in a bowl, cover with a damp towel to dry the dough, and prepare the filling.

Grate the peeled and washed potatoes on a coarse grater. Drain the resulting juice - the filling should not be liquid.

Wash the dill, chop finely and add to the potatoes. Sprinkle with black pepper and salt to taste and stir.

Transfer the dough ball to a work surface sprinkled with flour. Roll it out into one large thick sausage and cut it into equal pieces.

Roll each part into a thin circle and place the filling on one side, close with the other part of the dough and seal the edges tightly.

We make a beautiful rim along the edge. Form all the pasties.

We cover the baking sheet with parchment and lay out our neat pasties. Break the egg, separate the yolk and shake it. Lubricate each cheburek with a silicone brush and then sprinkle with sesame seeds.

Preheat the oven to 180 C and place a baking sheet there. Bake until lightly browned for about half an hour and remove. Focus on the power of your oven.

We transfer the finished pasties to a large plate and invite everyone to a tasting.

Option 3: Chebureks with potatoes and cheese on kefir

According to this recipe, we will get beautiful and satisfying pasties. Kefir will serve as the basis for the dough. Add a little cheese to the filling, so the finished dish will turn out tastier and more tender. After forming beautiful chebureks, we fry them in oil until golden brown. Tender and soft on the inside, crispy on the outside - the pasties will be a success.

Ingredients for the dough:

400 grams of wheat flour;
150 ml kefir;
1 egg;
50 g oil drain;
10 grams of table salt.

Filling:

500 grams of potatoes;
1 table spoon oil drain;
100 grams of hard cheese;
3-4 sprigs of dill;
spices to taste;
100 ml of oil for frying.

Step by step recipe

Melt the butter until liquid.

Take a large bowl, pour room temperature kefir, melted butter, break an egg, add salt and whisk until smooth.

Add flour through a sifter or sieve and bring until smooth. Then you need to knead the dough with your hands on the work surface.

Cover the bowl with a clean kitchen towel and leave for half an hour at room temperature.

Peel and rinse the potatoes, cut into small cubes and boil until fully cooked.

Drain the water and mash the potatoes.

Grate the cheese on a fine grater and pour into the potatoes.

We rinse the dill sprigs, cut off the roots, and finely chop the greens. Pour into the filling.

Add butter, spices and stir everything until smooth.

Remove the dough from the bowl and cut into fifteen equal portions. Roll each into a thin flat cake and fill with filling. Place it on one side of the cake, then cover it with the other side and seal the edges.

Using the tines of a fork, press the edge of the cheburek to make it nice.

Heat a frying pan, pour oil and fry the chebureki until beautiful golden color on both sides.

We transfer the pasties to a plate lined with paper towels and treat them to our relatives.

Option 4: Chebureks with potatoes and mushrooms

We will cook the dough in water and add champignons to the filling. It will turn out very satisfying and tasty. We will fry in a large amount of oil, and we will make the pasties themselves on a thin dough, then they will be correct.

Ingredients:

100 ml water;
1 cup wheat flour;
5 grams of table salt;
10 ml grow oil.
Filling:
1 cup mashed potatoes;
6-8 champignons;
1 onion;
grows oil for frying.

How to cook

Wash the champignons to remove dirt and cut into small slices.

Peel the onion and chop it with a knife.

Heat a frying pan with oil, add the onion and cook until translucent. Add mushrooms and fry until lightly golden.

Add mushrooms fried with onions to the puree, salt, pepper and mix.

First add three-quarters of the sifted wheat flour into a large bowl. Add the remaining ingredients for the dough and stir. Then add the remaining flour a little at a time and knead the elastic dough.

Divide into six equal portions, rolling each into a thin circle.

Place the filling on half of the flatbread, cover with dough and seal the edge. It can be made into a spiral, a braid, or cut with a curly knife.

Pour oil into the frying pan, there should be a lot of it so that the cheburek floats. Heat and fry the chebureki until beautifully golden brown on both sides.

If you want to make beautiful bubbles on the dough, pour hot oil over the cheburek directly from the frying pan.

Transfer the pasties to paper towels, let the oil drain, then onto a common dish.

Option 5: Simple pasties with potatoes

This option is close to the classic one, only we will not add vodka to the dough. We will need a standard baking set and potatoes and onions for the filling. It turns out very tasty, and is easy and quick to prepare.

Ingredients:

100 ml water;
400 g flour;
1 dessert spoon of salt;
1 pinch of soda;
1 egg;
3 large potato tubers;
1 onion;
spices for filling;
20 ml of butter in the dough;
150 ml of oil for frying.

Step by step recipe

Peel the potatoes, wash them and cut them into cubes - this will cook them faster. Add salt to the water and cook until tender.

Then drain the water and mash the potatoes.

Finely chop the peeled onion, lightly brown it in a frying pan with butter and add to the potatoes.

Sprinkle with spices and stir.

Sift the flour, add salt and soda, stir everything.

Beat in the egg, pour in warm water and the specified amount of oil. Bring to a smooth and soft dough.

First you can process it with a mixer, then knead it with your hands.

Roll the dough into a sausage, cut into equal parts. Roll each into a thin layer and fill with filling.

Seal the edges together and press them down with the tines of a fork.

Heat the frying pan well, pour in the oil and bring it to a boil. Transfer the pasties and fry for one minute on each side. They should float in oil, pour oil on top too. Then carefully turn over and simmer for another minute.

Transfer the finished portions to paper towels to drain the oil. Then you can serve it on the table.