The best dough for pasties

Chebureki is a popular dish in many Caucasian countries; it is a traditional appetizer of the Mongolian and Turkic peoples. Most often it is baked goods made from unleavened dough, inside of which there is a juicy filling of various scrolled meat with the addition of onions, herbs and spices. In many countries, cheese, mushroom, cabbage, potato or sweet pasties are made.

Dough for crispy pasties

Milk dough

What you need:

• wineglass milk;
• a glass of vodka;
• a spoonful of salt;
• a pound of flour.

How to do:

1. Pour milk into a cup, add salt.
2. Pour flour in portions, kneading with a fork.
3. When the mass becomes creamy, add vodka and add some more flour.
4. The mass should turn out to be a little crumbly, wrap it in a film and remove it for 60 minutes in the cold.

Mineral water recipe

What is necessary:

• egg;
• a glass of mineral water with gases;
• 4 glasses of flour;
• a couple of tablespoons of vegetable oil;
• a spoonful of salt;
• a couple of tablespoons of granulated sugar.

How to do:

1. Pour water into a deep bowl, add an egg beaten with butter, sugar and salt there.
2. Pour flour into the mixture, knead not sticky dough.
3. Remove to heat for 60 minutes.

Vodka option

What you need:

• 650 g flour;
• egg;
• 40 ml of vegetable oil;
• 40 ml of vodka;
• 360 ml of water;
• a spoonful of salt.

How to do:

1. Pour oil, water, salt into a saucepan and put on low heat.
2. Slowly pour a glass of flour into a saucepan, stirring often.
3. When there are no lumps left, you can remove the stewpan from the stove and cool the contents.
4. When the mixture is warm, add the remaining flour, knead the dough.
5. Mix the mixture with egg and vodka, knead a smooth, tight dough.
6. Wrap in plastic and leave for 60 minutes. Then knead the dough and put in the cold for 12 hours.
7. For the filling, you can use any minced meat, but it is better to make it mixed from different meats, with the addition of fresh dill, finely chopped onion, spices and broth.

Simple recipe

What is necessary:

• a third of a spoonful of salt;
• a glass of boiled water;
• a couple of glasses of flour;
• spoon of oil.

How to cook:

1. Pour oil into a glass of water.
2. Pour a pile of flour mixed with salt onto the work surface.
3. Gradually pouring oil water into the flour, knead the dough.
4. You may need a little more flour, focus on the consistency of the mass - it should not stick to your hands.
5. Remove the composition for a couple of hours, after that you can prepare the filling and start sculpting pasties.

Beer option

What is necessary:

• a glass of light beer;
• a pinch of salt;
• egg;
• flour on the eye.

How to prepare:

1. Beat the chicken egg with a mixer along with salt.
2. Pour the foamy drink without stopping whipping.
3. Add flour in portions, stirring the lumps with a fork.
4. Now you can knead the dough with your hands, adding flour until the dough becomes elastic and stops sticking to your hands.
5. Wrap in plastic and remove for 60 minutes.

Choux pastry for chebureks

What you need:

• egg;
• 650 g flour;
• a spoonful of salt;
• 40 ml of sunflower oil;
• 170 ml of water.

How to do:

1. Pour water into a saucepan, put on the stove until it boils.
2. While the water is heating, add salt and vegetable oil.
3. After boiling, add flour and stir to make a lump-free mass. Cool it down.
4. Add the egg to the flour mixture.
5. Pour a flour slide on the working surface, and pour the resulting mass into it. Knead an elastic, non-sticky dough.
6. After half an hour, knead the dough again and leave for another half hour, after which you can start cooking.

Dough for chebureks on kefir

What you need:

• a pound of flour;
• salt;
• wineglass kefir;
• egg.

How to do:

1. Pour kefir into a deep bowl, mix it with salt and egg.
2. Pour flour in small portions, stirring constantly with a fork.
3. When the mixture thickens, you can put it on the table and knead it with your hands.
4. Leave the prepared mass for half an hour, after which you can cook pasties.