How to fry pasties in a pan. How much to fry pasties in a pan

Chebureks are a favorite delicacy of many people. They serve as a great snack anytime. This hearty dish is sold in stores, but some housewives prefer to cook pasties on their own. They are usually stored in the freezer. If necessary, they can be obtained and quickly prepared. How to fry frozen chebureks? This procedure will not cause you any particular difficulties, the main thing is to follow simple rules.

It is important not only to know how to fry frozen pasties, but also to take into account some subtleties. To make the dish tasty, you need to use the following tips:

• for frying, it is advisable to choose a pan that has a non-stick coating and a thick bottom;
• it will take a lot of oil for the products to float in it;
• it is better to use refined vegetable oil, otherwise the dough will have a bitter taste and a specific smell;
• if there is time, it is advisable to defrost pasties a little, but they should not be very soft;
• no need to cover the pan with a lid during frying;
• to obtain a crispy dough, the products are placed in hot oil;
• turn the product over once;
• it is better to use tongs, otherwise the fork can ruin the dish.

Filling preparation

Before you learn how to fry frozen pasties, you need to familiarize yourself with the recipe for their preparation. It is not difficult to do this work, the main thing is to prepare high-quality components. So, how to cook frozen pasties? For the dish you need to buy minced meat. It is worth noting that homemade filling will be tastier. It should be tender, so you should add a lot of onions, butter or broth to it. The consistency should be similar to porridge. Thick minced meat will not work. The classic filling is meat. Suitable for pork, beef or lamb. To prepare pasties, you will need the following products:

• 500 g minced meat;
• salt;
• pepper;
• 2 tbsp. l. chicken or pork fat;
• parsley;
• pure water.

Minced meat with such additives will be the best filling for homemade pasties. But you can use other recipes. Next, you need to prepare the dough.

Dough preparation

For this, water and flour are used, but sometimes yeast or kefir is used. Flour must be sifted beforehand. To prepare the dough you will need:

• 300 ml of water;
• 640 g flour;
• 25 ml of vodka;
• one egg;
• 30 ml vegetable oil;
• 10 g salt.

Pour water into the dishes, add oil and salt, then mix everything. The resulting mass must be heated. While stirring, it is necessary to pour flour into it (0.5 cups). After obtaining a homogeneous mixture, the dishes must be removed from the stove. Then you should pour the remaining flour into it, add eggs and vodka. The result is a plastic mass. Wrap the dough in cling film and let it rest for one hour. Then it must be rolled out, and the resulting cakes should be stuffed with minced meat. It is advisable to use a special knife for chebureks, thanks to which wavy products are obtained. Then pasties should be put in the refrigerator and wait for the right opportunity to get them.

How to fry pasties in a pan?

Now we can move on to the question of how to cook frozen pasties. Frying is one of the most common and convenient ways. So, how to fry frozen pasties in a pan?

Pour vegetable oil into the container. Its layer should be about 2 cm. Then the pan should be put on the stove, and let the oil heat up over high heat to a high temperature. Then you need to reduce the fire and lower the frozen pasties into the oil.

It is important to know how much to fry frozen pasties in oil. This procedure lasts about 5-6 minutes on one side, and then the products are turned over. When they are browned, they can be pulled out with tongs. Since the dough takes some of the oil, it must be topped up before frying the next batch. To eliminate excess oil, it is necessary to lay napkins on a plate, on which the finished dish is laid out. Paper absorbs grease. This is the secret of how to fry frozen pasties in a pan. The dish can be served warm or hot. Sour cream, adjika and tomato sauce with garlic go well with it.

How to fry frozen pasties in a slow cooker?

For frying chebureks, you should choose deep fat. You can fry them in oil. Products must be put in a multicooker. It is necessary to turn on the baking mode for 45 minutes and close the appliance. After 25 minutes, the pasties should be turned over.

When the dish is ready, the appliance will beep. They are best eaten hot. It is much more convenient to cook chebureks in a slow cooker, since there is no risk of splashing oil, although this method is longer. Pasties cooked in a slow cooker will be less high-calorie if you use a little oil.

How to fry frozen pasties in the oven?

The baking sheet should be covered with parchment, then pour it with vegetable oil. Next, you need to put pasties on it. They can be greased with a chicken egg. Some sprinkle chebureks with grated cheese.

The oven should be heated to 180 degrees, after which you can put a baking sheet in it. Pasties are baked for about 20-25 minutes until they become rosy.

What pasties to choose?

If you decide not to cook, but to buy pasties, then you should opt for a product that has a snow-white color. Such chebureks are the most delicious. They are made from premium flour enriched with gluten. During frying, pasties do not stick out and retain meat juice.

When buying, you should also pay attention to whether there are cracks on the pasties. If they are available, we can safely say that the manufacturer saved on meat and added water and moisture-retaining substances to the minced meat. When frozen, the filling has increased and damaged the dough. You should familiarize yourself with the composition of the product. Water should be at the end of the ingredient list. Be sure to have vegetable protein. The shelf life of the product is 6 months. Chebureks should be stored in the freezer.

In the process of cooking, many are faced with a serious question: “How and how much to fry pasties at home?”. It would seem that there are no secrets and pitfalls, however, the question is incredibly relevant. After all, the frying process is not easy to throw into the pan and forget. It's something more. To cook properly, it is important to consider several factors.

To fry delicious chebureks, you need to make the right dough. For example, choux pastry for chebureks.

Cooking time: 25 minutes

Calories: 210 kcal per 100 grams

The dough mixes incredibly fast. Speed ​​is important here. Since we use boiling water, which we will brew the dough.

• 3 cups flour;
• 1.5 cups of hot water;
• 1 pinch of salt.

Recipe

1. Knead the dough very quickly. To do this, take the flour and sift it into a large bowl, then add a little salt and mix well.
2. After that, pour boiling water and brew the dough.
3. Knead well and make sure that the dough becomes soft and elastic. Thus, the dough will be ready.

Choux pastry makes it easy to fry pasties in a pan, without fear that the dish will be spoiled or break through at the most inopportune moment. The big plus is that it can be frozen.

Factor 2 - stuffing

It is very important, because if you make it too liquid, then it can simply flow out, no matter how much juice it contains. And if we have a standard filling in front of us, then pasties with it will be easy to fry, even frozen ones.

Cooking time: 20 minutes

Calories: 235 kcal per 100 grams

Set of products for cooking

• 500 grams of ground beef;
• 300 grams of onions;
• ½ cup of water;
• 2 pinches of salt.

Recipe

1. Mix minced meat with finely chopped onion and begin to mix well.
2. Now add salt to the minced meat and mix a little more, since the filling must be homogeneous, otherwise it will be difficult to fry.
3. The next step is to add water and salt to the minced meat. In addition, these ingredients can be added as much as you need any other seasonings as much as you need.

The filling is an integral part of the dish. With the right filling, pasties can not only be fried, but also frozen.

Factor 3 - modeling

It would seem, how can this help to fry chebureks correctly? But in fact there is a connection. When preparing this dish, you need to remember that cakes for chebureks do not need to be made too thin so that they do not break through and burst when frying or freezing. Also, do not need to add too much stuffing, it may not be fried. The edges must be fastened tightly. If you do everything right, then frying is much easier.

Factor 4 - freezing

Sometimes, if there is a little time, then pasties can be frozen. However, it is important not to overfreeze them, otherwise they will crumble in the pan. It is also not recommended to freeze pasties at home for a long time. No more than 15 days, then their taste will decline sharply.

Factor 5 - frying

Pasties must be fried properly, firstly, so that they do not burn and, secondly, so that they are completely fried. It is necessary to fry such a delicacy on each side for no more than 3-5 minutes, and then take it out onto a plate without wasting time.

Thus, there are 5 factors that allow you to cook delicious pasties. The main thing is to learn how to freeze, sculpt and which recipe to choose. In fact, everything in the process of making chebureks at home is interconnected. No matter how much we try, but if we exclude one element, nothing will work out.

Cook properly and tasty and enjoy your meal!

If you are asking this question, most likely you bought a frozen semi-finished product in a store and now you don’t know how to fry chebureks correctly.

So, in front of you is a package with ready-made frozen chebureks, but you don’t understand whether you need to defrost them in order to fry them, or you can do it right without defrosting.

How to fry pasties

To easily cope with the task, you will need:

• thick-walled frying pan;
• frozen pasties;
• vegetable oil.

How to fry the finished product:

• Put the pan on the stove, turn on the heat slowly.
• Pour vegetable oil after 1-2 minutes. We do not regret oil, it is necessary that the cheburek literally bathe in oil.
• It is best to use refined oil - that is, odorless, if there is unrefined oil, then it can also be used, only pasties will turn out with a foreign aroma. Not everyone likes it.
• When the oil warms up well, it usually takes about 3-4 minutes, you can start frying.
• How do you know if the oil is hot enough? Listen, the hot oil begins to crackle, and bubbles may form on the surface. If so, it's time to act.
• Put a few chebureks in the pan. Evaluate the capabilities of the pan in advance, because it is better not to put a lot of frozen semi-finished products at once, as they can stick together under the influence of high temperature. It is best to fry pasties in small batches, 3-4 pieces at a time.
• Fry pasties on one side for 5-7 minutes, then turn over and continue frying the same amount of time.
• The fire is medium, we make sure that a beautiful crispy crust forms on one side, then you can turn the product over to the other side.
• You need to fry chebureks only with the lid open. If you notice that the crust turned out to be dry, and you like slightly moist chebureks, then after you have fried them, you need to add a little water to the oil, reduce the heat, put all the chebureks (ready) in a frying pan, cover with a lid and steam for 1-2 minutes.

The second way to fry chebureks

And another option for frying the finished product, when you yourself made pasties and did not freeze them.

Then you need to fry a little differently:

• put the pan on medium heat for 2 minutes;
• When the pan is hot, pour in the vegetable oil. It is best to fry pasties in a large amount of oil, approximately 3 cm from the bottom of the pan. If more - even better;
• the oil should warm up well, this takes up to 4 minutes. The readiness of the oil is easy to determine: it will crackle, you can even throw a pinch of flour into the oil (just a little bit) or a piece of dough (leftover from making pasties). If you saw that the oil hissed, the dough immediately began to turn golden brown, then it's time to start frying pasties;
• carefully place 2,3 or 4 products in a pan, make sure that they do not stick together so that there is enough space;
• the time for frying the cheburek on one side is 3 minutes, until a golden crust forms, then the cheburek must be turned over and frying continues;
• Ready pasties should be put in a large pot or bowl, immediately cover with a lid so that they do not cool down.

Pasties in a pan cooked according to this step-by-step recipe with a photo turn out to be very tasty, juicy and tender. The advantage of this recipe is not only in taste, but also in ease of preparation, even an inexperienced hostess will cope with it, and will not leave relatives and guests indifferent to her culinary dish.

It takes about 1.5 hours to cook pasties with meat, and at the output they get about 16 pieces.

How to cook pasties

Ingredients:

• Flour - 6 cups.
• Water (boiling water) - 2 cups.
• Sunflower oil - 4 tablespoons.
• Salt - 2 teaspoons.

• Minced pork - 800 grams.
• Water - 100 grams.
• Onion - 1 piece.
• Salt.
• Ground pepper.

Cooking:

Delicious and crispy dough for chebureks - a step by step recipe with a photo

1. In a container prepared in advance, to prepare the dough, sift 2 cups of flour. In the future, we will also sift all the flour in order to fill it with oxygen, this will make the dough light and airy, and the baking itself will rise faster and turn out to be more uniform and beautiful.

2. In another container, mix 2 cups of boiling water, 4 tablespoons of sunflower oil and 2 teaspoons of salt.

3. Not much, in a thin stream, add our entire mixture to the flour, while constantly stirring.

4. Gradually add 4 more cups of sifted flour to the resulting mass (we constantly stir), at the end we remove the spoon and knead the dough with our hands. Sprinkle the kneaded dough with a little flour and let it rest for 1 hour. At this time, we will prepare minced meat.

Juicy and tasty minced meat for chebureks

1. Put our minced pork on a plate. We use minced pork, you can use another one, which one you like better, beef or lamb.

2. We clean the onion and chop it finely.

There is absolutely nothing difficult to cook delicious chebureks at home, try at least once your own chebureks with meat, and then you are unlikely to want to return to the store-bought ones. Unfortunately, many are “familiar” with them not from the best side)), since the quality and taste of purchased chebureks are rather doubtful, to say the least ....

If chebureks are made at home from fresh, high-quality minced meat, which does not raise doubts about its good quality, which you yourself prepared, they will be so tasty that it is hardly possible to resist and not try this crispy yummy with fragrant and juicy stuffing inside. You can cook pasties with meat at home more and freeze.

They can be stored in the freezer for several months, but when you want a crispy tasty cheburek, we take them out of the freezer and fry without defrosting. Of course, freshly made and immediately fried are tastier than frozen ones, but the difference is not significant. So, how to cook pasties recipe with photo step by step ...

Ingredients

• wheat flour of the highest grade (1 kg) - for dough and powder
• minced homemade pork-beef (0.5 kg)
• large onion (1 pc.)
• water in the dough (1.5-2 tbsp.)
• vegetable oil (2 tbsp) - for dough and about a glass for frying
• pepper, salt - to taste

* From this amount of products you will get 30 - 35 homemade chebureks

Chebureks with meat recipe with photo step by step

kneading the dough

1. The dough at home is prepared differently, I have a very simple recipe, like dumplings, only without eggs and softer. If it is more convenient for you, start kneading it in a deep bowl, I used to knead it right on the table. Sift the flour, make a well in a hill with flour and pour water, oil and salt, about 1/2 tsp.

Lightly mash the beans with a fork and add coriander with fried onions. The filling is ready.

Stuffing for chebureks with mushrooms:

• Fresh mushrooms (saffron mushrooms, champignons, porcini or any other) - 200 grams;
• Onion - 1 piece;
• Butter - 3 tablespoons;
• Chicken eggs - 4 pieces;
• Chopped parsley and dill - one and a half glasses;
• Salt pepper;
• Flour - 1 tablespoon with a slide.

Cooking minced mushroom.

Washed mushrooms and onion finely chopped. Onions are fried together with flour until golden brown in butter.

Now mushrooms are added to the pan, and the filling is further stewed over low heat, covered with a lid. Beat the eggs and add salt and pepper to taste. The resulting mass is poured into mushrooms and sprinkled with herbs on top for a few minutes until fully cooked.

Ingredients for pumpkin filling:

• Onion - 3 pieces;
• Pumpkin peeled and cut into pieces - 800 grams;
• Odorless vegetable oil - 1 cup;
• Salt;
• Pepper.

Pumpkin rubs on a coarse grater. The resulting mass is salted and peppered to taste.

Finely chopped onion is fried in vegetable oil in a frying pan. Grated pumpkin is also added here.

When preparing the dough:

1. When kneading, you need to use hot water, but not boiling water;
2. To get a sufficiently elastic and at the same time cool dough, take one and a half glasses of water and a pinch of salt per kilogram of flour;
3. The dough is kneaded for a long time. When kneading, it is periodically sprinkled with water;
4. The finished dough must be put in a cold place, covered with cling film.

When preparing the filling:

• The most important rule is that only fresh products are taken, especially meat;
• A lot of onions are added to all types of minced meat, it is he who will give the juiciness necessary for pasties.

Refined sunflower oil, olive oil, and you can even take corn oil. It is taken in large quantities.

The dishes need deep with a thick bottom. They also use deep fryers, in which the process of cooking pasties is greatly facilitated.

Important details:

1. The thickness of the dough should be approximately 2-3 mm;
2. The edges of pasties must be tightly sealed to avoid leakage of juice;
3. They are fried in very hot oil, the temperature of which is about 180 degrees. You should not reheat more, as the filling will not have time to fry, while the dough will begin to burn;
4. Flour from pasties must be shaken off before frying.

So that guests do not take you by surprise, write down in your notebook several options for snacks that you can quickly cook. Get ready for surprise visits!

How long have you been preparing manti? Can't you? So read our recipes. We are sure that with them you will not only learn how to cook manti, but also make them your favorite dish!

And in there are photo-recipes of khachapuri. A real Georgian yummy!

Do not hesitate, you will get the most delicious chebureks!

By the way, do you know that pasties can be lazy?

Yes, like dumplings or cabbage rolls.

The video below proves it!

This is a great idea, especially for those who don't like messing around with dough.

Calories: Not specified
Time for preparing: Not specified

Homemade cakes always turn out to be very tasty, as they are prepared with soul, from proven products. And no matter what you cook: or an exquisite cake, you must have a good recipe. And today for you - pasties, a step-by-step recipe with a photo in a pan. If you have not yet cooked them at home, it's time to try to do it according to our recipe, which describes in great detail the entire cooking process from start to finish. Join, you will not regret)

Ingredients:
For test:
- wheat flour - 500 g;
- vegetable oil - 4-5 drops;
- warm water - 250 ml;
- salt - 1 teaspoon.

For filling:
- minced meat - 300 g;
- onion - 3 pieces;
- water - 0.5 cups;
- salt and black pepper to taste.
- vegetable oil for frying.

Cooking

Sift the flour into a bowl, add 4-5 drops of vegetable oil, salt and grind the flour well with your hands.



Pour in small amounts of warm water.



Knead a rather steep dough, like dumplings.
Wrap the dough in cling film and let it rest for 30-40 minutes.
While the dough is resting, make the filling.





Put the prepared stuffing into a bowl.



Peel the onion, cut into small cubes, put in a bowl, salt and squeeze lightly with your hands so that the onion gives juice.



Add the onion to the mince.








In order for the filling in the cheburek to be juicy, it is necessary to pour water into the minced meat.



Let's move on to the test. Cut the dough into small pieces of 50 g.



Stretch each piece slightly and fold the edges of the dough towards the middle.








And again fold the dough from the edges to the middle.



Make such blanks and put them in a bag so that they do not wind up.
Roll out the dough blank into a small cake, 2-3 mm thick.



Put a small amount of minced meat on one half of the cake.





Cover the top with the other half of the cake, carefully close the edges.



To make the edge of the product even, cut it with a knife.
For reliability, so that the cheburek does not open during frying, press the edges with a fork.



Pour vegetable oil into a frying pan, heat it up and start frying pasties, first on one side, then on the other, about 2-3 minutes on each side.

Good day to you, my dears! My friend recently visited the Crimea: she buzzed my ears about Tatar chebureks. I have never heard so much delight from her about such a seemingly simple dish. In general, she “infected” me with the desire to make them. Therefore, we will cook them today. I will tell you how to fry pasties in a pan and share the important secrets of cooking this dish.

In general, friends, pasties are a simple food. And she came to us from Central Asia. I would even call it oriental fast food. This dish is easy to make and inexpensive. It is deep-fried, so it has a high calorie content.

Fresh fry in deep fat for 1-2 minutes each side. Pay attention to what kind of fire you are cooking on. If you fry slowly, the dough will burn and the filling will be raw. Therefore, set the flame of fire to a little more than average.

If you cook lamb pasties, their energy value will be approximately 280 kcal per 100 g.

Frozen chebureks are cooked a little differently. Pour a little oil into a heated pan, heat it up and lay out the semi-finished products. Fry one side for 7 minutes over medium heat (do not cover the dish with a lid). And then the same amount on the other side. This method reminds me of cooking.

How to fry pasties in a pan - a step by step recipe

Pasties prepared according to my recipe will turn out crispy with a juicy filling inside.

We will make the dough without butter, eggs, kefir and other products, which can often be added here. The composition will be only flour + water + salt. The dough will be partially custard. For pasties, my friends, this is the best.

Dough

Prepare 0.5 tbsp. water, some salt and 1 cup flour.

1. Take a small saucepan. Heat water and add some salt. As soon as the water boils, add 0.5 cups of flour. Use a wooden spoon or spatula to quickly mix the ingredients together. Get a homogeneous sticky ball.
2. Transfer it to a deep bowl and distribute a little along the walls - so the mass will cool faster. Then add 2 tbsp. spoons of flour and start mixing it into the custard part of the dough. You can do it with a mixer.
3. After, knead the dough on the table, sprinkling the surface with flour. The dough should become elastic.
4. Once kneaded, wrap the dough in cling film. It must mature. Due to this, the dough will become more pliable when rolling.

Ground meat

You need to take 200 grams of beef or lamb, water, half an onion and a mixture of peppers. Naturally, with an increase in the volume of the dough, proportionally increase the amount of products used for the filling.

The main thing in such stuffing is water. After all, the peculiarity of a delicious cheburek is that when you eat, it is so juicy that you drink the juice

So, make stuffing:

1. Finely chop the onion . Transfer it to a plate, sprinkle with salt and grind with your hand - the onion will release the juice.
2. Take beef or lamb. Cut into pieces and grind in a meat grinder. You can even skip 2 times to make the meat more tender.
3. Combine onion with minced meat. Add 3-4 tbsp. water and salt to your taste, and pepper. The mince will be runny, but don't worry. Meat protein absorbs water well. Mix it well with a spoon.
4. As the minced meat absorbs the liquid, again add 3-4 tbsp. l. water. The consistency of the filling should be weaker than for cutlets.

Here is the secret to a delicious broth. And don't be afraid to add water to the meat.

Modeling and frying

Sprinkle the table with flour, take half of the dough and start rolling out the cake. It should be as thin as parchment. Cut out an even circle from the dough. Repeat this with the rest of the dough. As I said, 3-4 chebureks will come out of this amount of dough.

Put the minced meat in a thin layer, smearing it with a spoon over half a mug. Leave some space on the edge to seal the edges. Next, fold the cake in half and close up. Then take a fork and walk along the edge, pressing the teeth. This is necessary in order to better blind the cheburek and the juice does not leak out during frying.

Blinded cheburek fry immediately. Heat up the pan, add more oil. This is so that pasties can swim in it and do not come into contact with the bottom of the dish. In boiling oil, food cooks quickly because it is deep-fried.

After frying, put the fried "patties" on a paper towel to remove excess fat. After 1-2 minutes they can be eaten. The main thing is to eat carefully and do not burn yourself with hot stuffing.

Here is a detailed video tutorial. Catch, friends 🙂

How to fry frozen pasties in a pan

If there is no time to sculpt such “pies”, but wow, how I wanted something so delicious. You can cook store-bought semi-finished products. Of course, they will not turn out as luxurious as homemade ones. But, I think that occasionally these can also be prepared.

To make these pasties tasty, they need to be fried properly. And there are a couple of features here:

• Firstly, in no case do not lay out semi-finished products in cold oil. So the dough will be saturated with fat, and you will definitely not get a crisp. Wait until it is well calcined, and only after that put it on the pan.
• Secondly, do not defrost semi-finished products before cooking them. They will lose their shape and turn into real "crocodiles" 🙂 I think that this is not your option.

And yet, do not rush to turn them over to the other side. Wait until they have a toasted crust. If you turn over too early, the dough will be damaged and the juice will all flow out.

How to cook pasties with meat in a pan - valuable tips

Instead of water, you can add broth or mineral water to minced meat. This will make it softer and tastier. The filling will acquire an original taste if you add a little brewed green or black tea to the minced meat.

For frying this dish, in addition to vegetable, you can use vegetable and cream in a ratio of 1: 1. Fried "pies" will turn out just awesome. Try it for sure!

I advise you to serve this fragrant dish with piping heat with fresh vegetables, garlic sauce or tomatoes. Some prefer to eat chebureks with broth or drink tomato juice. In general, the choice of "garnish" depends on your taste preferences.

By the way, my dear cooks, how do you cook pasties? Maybe there is a secret. So tell me, pliz, in the comments below. I wish you a pleasant cheburek-eating and say: bye-bye!