Chebureki is a very famous dish of the Crimean Tatars, which is prepared and loved in many countries. If anyone doesn’t know, chebureks are dough pies with filling. The filling can be very, very different, but we will write about this a little later. This is a rather satisfying dish since it is a flour product, which is most often fried in a large amount of vegetable oil. Of course, this dish is very high in calories, but also incredibly tasty. In today's article we will share with you tips that will help you prepare the perfect pasties that you can pamper the whole family and your guests with.

The most important thing in this dish is the dough. It is very important to prepare it correctly, because it depends on how our pasties turn out as a whole. To prepare dough for pasties, we need the following set of products: wheat flour, eggs, water, salt, butter or margarine. Be sure to sift the flour, because this will provide us with a more saturated dough with oxygen, which determines its airiness. First mix all the dry ingredients, then add water.We recommend adding ice water, then the dough will be elastic and will roll out very well. At the same time, melt the butter and cool it to room temperature, it is important that it is not hot, because in this case, the dough will turn out lumpy.  After kneading the dough, roll it out as much as possible and brush with melted butter or margarine. Then fold the dough into an envelope as much as possible. Then repeat the process a couple more times, then wrap the dough with cling film and refrigerate for several hours, approximately two to three hours.

The second step is preparing the filling for our pasties. As we wrote earlier, it can be very diverse. The most popular fillings are: meat, hard cheese, cottage cheese, herbs, rice with egg, and so on. Today we’ll talk about meat fillings. For this, it is best to use self-prepared minced meat. To do this, it is best to take two types of meat: fatty pork and lean veal. Add finely chopped onion, salt and pepper to the minced meat. A little secret: add a little water to the minced meat (100 ml of water per 1 kilogram of meat), then the filling will be more juicy.

Making pasties is very simple: they look like large dumplings with the edges pressed with a fork. It is worth frying pasties in a large amount of oil.