Chebureks on Choux Pastry without Eggs

I cook chebureks the only way! Very successful, bubbly, crispy dough and juicy meat filling. When frying, the dough is well sealed, and all the juice remains inside, so the pasties are very juicy and delicious at home.

Ingredients

Flour – +/- 500 g
Salt – 1 teaspoon
Water (boiling water) – 250 ml
Vegetable oil – 2 tbsp

For filling:

Minced meat (70% beef + 30% pork) – 500 g
Bulb onions – 1-2 pcs. (taste)
Salt to taste
Ground black pepper – to taste
Coldwater (for the juiciness of the filling) – 50 ml

For frying pasties:

Vegetable oil

Directions

Pour boiling water into a glass, add vegetable oil and salt, mix.
Sift flour, make a depression, pour out the hot liquid and knead the dough with a spoon.
When the dough has cooled slightly, knead it with your hands for about 5 minutes. (I didn’t add any more flour, it took me 500 g) Put the dough in a plastic wrap or bag and leave it to rest for 30 minutes.
To prepare the filling in a bowl, mix the minced meat, onion, finely chopped (you can grind with a blender), salt, ground pepper. To make the minced meat juicier, add a little cold water (50 ml) to it.
Divide the dough into 8-10 parts. Roll them into balls, cover with foil so that the dough does not dry out.
Roll out the dough into a very thin cake (I have a diameter of 20 cm). The size of the cake should not exceed the dia of the pan in which you will fry the pasties.
Put the minced meat on one half (about 1 tablespoon), distribute, not reaching the edge by 1.5 cm.
Cover with the other half of the flatbread, squeeze lightly, and release the air. Join the edges very carefully using a fork or pizza knife.
Fry patties in a large amount of heated vegetable oil over medium heat until golden brown on each side, for 2-3 minutes. Put the finished pasties on paper towels to absorb excess fat.

Enjoy your meal!

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