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Chebureks with potatoes

Chebureks with potatoes

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Ingredients for making potato pasties

For the test:

  1. Butter 100 gr.
  2. Premium wheat flour 3 cups
  3. Chicken eggs 3 pcs.
  4. Vegetable oil 2 tbsp. spoons
  5. Salt 1 tsp

For filling:

  1. Potato 1 kg.
  2. Milk (any fat content) 50 ml.
  3. Dill 1 bunch
  4. Salt and pepper to taste

For frying:

  1. Vegetable oil 1 cup
  • Main ingredients: Potato, Butter
  • Serving 6 servings
  • World CuisineUkrainian Cuisine


Saucepan, Frying pan, Knife, Cutting board, Blender (or mashed potato), Bowl, Plate, Rolling pin, Fork, Wooden spatula, Dish, Kitchen towel, Paper napkins

Cooking pasties with potatoes:

Step 1: Cook the dough.

Put butter in a saucepan and dissolve it over low heat. After that add a cup of water, a teaspoon of salt and 2 tablespoons of vegetable oil to it. Bring the mass to a boil, remove from heat and, vigorously stirring with a wooden spatula, pour one cup of previously sifted flour. Knead the mass and return it to the fire. Constantly stirring, boil the contents of the pan for about a minute, until the dough is brewed and begins to gather around the scapula. Remove the pan from the heat and cool the mass to a warm state. Then one by one we drive in the eggs and 2 more gradually 2 cups of flour, kneading the soft and elastic dough. Ready and uniform, cover it with a clean kitchen towel and leave to "rest" for 30 minutes.

Step 2: Prepare the filling.

Wash potatoes and dill in water. Next, with a kitchen knife or a special peeler, peel the potatoes and rinse it again. We cut it into 4-6 parts, depending on the size of the tuber. Put the potatoes in a pan and fill it with water so that the liquid completely covers the cubes. We put the container on medium heat and cook for 15-20 minutes. Potato readiness must be checked with a knife or fork. It should be soft. Next, drain the water, and put the potatoes in a blender container and grind to a puree state or do it manually with a special pusher. Gradually pour milk into a potato mass with a thin stream and continue to whip the mashed potatoes to make it airy and uniform in consistency. Salt and pepper mass. Dill finely chop and add it in mashed potatoes, mix the ingredients thoroughly. Our potato filling is ready. Before the formation of pasties, it must be placed in a warm place so that the potatoes do not freeze when cooled. You can wrap the container with mashed potatoes in a blanket or blanket, or you can put it in the oven and keep it at a temperature of 40-50 degrees.

Step 3: Form the pasties with potato filling.

We divide the dough into 4 equal parts with a knife, sprinkled with flour. We roll each piece into a uniform sausage, which we subsequently cut into equal flat cakes, about 3 centimeters thick. Next, sprinkle the table with flour and roll the cake on it into a thin rounded sheet. We spread a tablespoon of the filling on one half of it and distribute it a little. We cover the filling with the second half of the sheet and fasten the edges of the cake with each other with our fingers. At the same time, with the palm of your free hand, slightly press the cheburek from above, expelling air from the product. Next, take a fork and go through the edges of the cheburek with teeth, thus, even better fastening the crescent edge.

Step 4: Fry the pasties.

We put the pan on medium heat, pour a small amount of vegetable oil on it and heat it. Next, spread the chebureks in the pan and fry them on both sides until golden brown. In fact, the products are prepared very quickly, so a minute for each side of the roasting will be enough.

Step 5: Serve the pasties with potatoes.

We remove the finished pasties from the pan, soak a little with paper towels to remove excess oil, put it in a bowl or a bowl and cover with another one on top so that the items are a little steamed. We cool the chebureks in this form until warm and serve on the table with vegetable salad, sour cream or just tea. Good appetite!

Recipe Tips:

- - In such pasties you can also wrap a thin slice of cheese, laid in a potato filling. During frying, it will melt and give the products a pleasant aftertaste and a special juiciness.

- - In order to make the finished pasties on the table less oily, you can also hold them a little on the grid after removing them from the pan, so that excess oil drains, and only then soak them with paper towels.

- - The next day, pasties can be heated with a microwave or in the oven at a temperature of 70 degrees: in time it will take no more than 5-7 minutes.