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Is it possible to cook pasties in the oven. How to cook frozen pasties so that they turn out juicy and crispy

Cooking baked chebureks in the oven. can be prepared for home kitchen. They are prepared from available products simple recipe. You can include children in the cooking process and make several pasties with sausages. Perfect option for a quick bite. We look, in the oven at home ...

To prepare pasties, we will need the following products:

For test:

3 cups (200 ml) wheat flour
150 grams of water room temperature,
0.5 teaspoon sugar (regular or brown)
4 tablespoons of vegetable or sunflower oil, odorless,
2 pinches of fine sea salt.

For filling:

2 tablespoons of vegetable or sunflower oil, odorless,
Fine sea salt to taste
300-350 grams of minced meat (mixed or from one type of meat),
1-2 medium onions (to taste)
1-2 garlic cloves (optional)
Dry spices to taste
A little vegetable oil for greasing pasties.

How to cook pasties in the oven:

In the sifted flour (two cups), add salt and sugar, mix. It is better to sift the flour several times, so pasties will turn out more crispy and tasty. We make a recess in the flour, into which we pour the vegetable or sunflower oil and mix lightly. Then add water and mix until smooth.
Add the remaining flour and knead the dough, which we wrap in cling film and put in the refrigerator for half an hour.
Cut the peeled onion into small cubes. Heat oil over medium heat and saute onion for 3 minutes. Then add minced meat to the pan to the onion, season with salt and spices. Minced meat can be seasoned with chopped garlic. Fry the onion with minced meat over low heat for about 15 minutes.
Divide the dough into six equal parts. Then roll out the dough into thin cakes. We put a part of the meat filling on half of each cake, which we cover with the other half of the cake. Thus we form all pasties.
Place a piece of parchment paper on a small baking sheet and brush with oil. We lay out pasties on a baking sheet, grease each vegetable oil or lightly beaten egg yolk. We set the temperature on the oven to 180 degrees, heat up and bake pasties for half an hour. Ready chebureks are removed from the baking sheet and put on a dish.

Serve pasties with soup or as an independent dish.

The dish is prepared quickly - both the dough and minced meat do not take much time, money and effort. Even easier, knowing how to fry frozen chebureks, buy a high-quality semi-finished product in a supermarket and bring it to the standard in 5 minutes at home. True, even in this case, you will have to take into account some subtleties so as not to spoil the delicious pies.

First, let's talk about the choice of semi-finished products.

The whole truth about frozen convenience foods

Since we do not prepare minced meat and dough ourselves, you need to take care of buying a decent product from the manufacturer. For what should pay attention?

Test color. It should be snow-white, without any shades. This indicates that semi-finished products are made from flour. premium with a high gluten content - they will not stick out in a pan.
Cracks on the surface of products. If an unscrupulous manufacturer dilutes the minced meat too much with water, when frozen, the filling swells and breaks the dough in places. It is not difficult to guess that there will be little meat and a lot of liquid in pasties covered with a mesh of cracks, do we really need this?
Sticky products. In this case, we are dealing with several times defrosted semi-finished products. Their freshness and taste qualities are highly doubtful.
Compound. It is desirable that industrial products do not contain vegetable proteins - this does not have the best effect on their taste. Add to list necessary ingredients, in addition to flour and meat, includes onions, spices and herbs. Well, if in the test eggs are present, it will be more elastic and will not crack during frying.

If you want to cook pasties yourself, we offer you.

So, we have acquired an excellent product according to all criteria - it remains to prepare it properly.

How to fry in a pan

A seemingly simple oriental dish has its own secrets. One of them is the right choice and preparation of frying oil. It is believed that chebureks turn out well on any vegetable fat. But the advantage still remains sunflower oil.

It should be:

refined. The crude product has a pronounced aroma that interrupts the real taste of chebureks and makes them bitter. In addition, with strong heating, unrefined oil begins to “shoot” and burns faster.
Red-hot. Only in this case we will get a thin, crispy crust characteristic of chebureks with very juicy, watery minced meat.
Don't skimp on the oil. Pour it into the pan with a layer of at least 2 centimeters, since the dish is cooked almost deep-fried.

Before frying pasties, you need to check the supply of vegetable oil. It will need to be topped up periodically when the dough absorb some of the fat from the pan. If there is not enough oil, our pastries will be hopelessly spoiled.

Some housewives, when faced with semi-finished products for the first time, first defrost them completely. Under no circumstances should this be done! The liquid from the minced meat will saturate the dough, causing it to spread and tear during frying. The same recommendation applies to any similar preparations: dumplings, dumplings, pancakes, and so on.

In some recipes nevertheless, it is advised to slightly defrost the product, otherwise the meat may not be fully cooked. The line is so thin here it is better to put the pies in the pan not completely thawed than to keep them warm.

The frying algorithm is extremely simple:

First, over low heat, warm up a dry frying pan - thick-walled, preferably made of cast iron (a saucepan or wok, if any, would be the best choice). After a couple of minutes, pour the oil and wait until it is hot, making an easily recognizable crackle. You can pinch off a tiny piece of dough and throw it into the fat, if it immediately pops up - the base is heated to desired temperature. Attention: In a pan with a non-stick coating, oil is poured immediately, so as not to damage the dishes.
We spread the first batch of chebureks. It is undesirable to have them too close to each other - they can stick together, increasing in size. The rest of the semi-finished products are still kept in the freezer.
Fry the pies for about 5 minutes on one side, until a crispy golden crust appears, and then, turning over, wait for the same amount of time. The fire needs to be medium so that the oil does not boil too much. It is impossible to determine how much to fry chebureks with an accuracy of a second, because everyone has their own individual dishes. Here we focus on the crust of the product and our own experience. The pies are not covered with a lid during the frying process, but if there are fears that the filling will turn out to be damp, you can do this at the end, turn down the fire a bit.
Take off finished goods not with a fork, but with tongs. Place on a deep plate lined with paper towels and cover. Thus, we simultaneously get rid of excess fat and preserve the softness of pastries. Pies should be served hot.

In the "company" to pasties, you can add spicy sauces from oriental cuisine: adjika, Bazhe or Katyk. They enhance the flavor of the dish.

Cooking in the oven

Frying in a large amount of boiling oil is unlikely to seem attractive to adherents healthy eating and those who follow the figure. What if you refuse a delicious meal?

The way out is to bake oriental pies in the oven. The advantage of this method is also that the filling will definitely not remain raw, as is sometimes the case with semi-finished products that are fried in a pan.

Chebureks are prepared as follows:

We cover the baking sheet with baking paper and generously grease it with vegetable oil.
We lay out our blanks (without defrosting) so that there is a small free space between them.
Lubricate the surface of the pies with an egg, otherwise they will not turn out ruddy and cover the baking sheet with foil so that it does not touch the baking. We heat the oven to 200ºС.

You need to cook a frozen product for 15 minutes under the foil, and then the same amount without it. You can, after the coating is removed, sprinkle pasties with grated cheese and finely chopped herbs.

The taste of the dish is not quite familiar, but this does not lose it at all.

Multicooker instead of deep fryer

Modern kitchen helpers allow you to cook quickly and with minimal energy consumption. The slow cooker will perfectly cope with the role of a saucepan or deep fryer, relieving us of the need to wash off the splashes of fat that fly apart during frying and providing a delicious product at the end.

The crust of “raw pies” will turn out crispy, and the filling will be tender and juicy.

Here's how to fry frozen pasties in a slow cooker:

Pour refined oil (sunflower, corn, cottonseed) into the bowl to a height of about 1.5 cm. Turn on the “Frying” mode and wait until the fat warms up to the desired temperature.
At the signal of the device, put frozen semi-finished products into the bowl: 2 or 4, depending on the volume of the multicooker.
Fry with the lid closed for 5 - 7 minutes, then turn over and cook the same amount without closing. The exact time depends on the brand of the device, so if we are frying pasties for the first time, we need lift them up with a silicone spatula to check if the crust is sticking.

If there is no “Frying” mode in the multicooker, “Baking” will successfully replace it. The actions are the same: preheat a glass of oil poured into the bowl for about 10 minutes, then lower the chebureks into it and fry with the lid open on both sides until cooked. When the slow cooker is closed, the process is longer, and the crust on pasties is not so crispy.

When do you need a microwave?

If the product was frozen already fried, it is best to reheat it in a microwave oven.

To do this, pasties are placed in a plastic bag with pre-pierced holes and sent to the microwave. At maximum power, for a complete "recovery" of frozen pies, we it will take no more than 5 minutes.
If you want to fry the product without a package, you need to sprinkle it with water before heating, otherwise the pastries will turn out dry and lose their “signature” taste.

When buying frozen chebureks, it is better to take semi-finished products, and not an already fried product. Industrially prepared pies contain a large number of carcinogens, since the oil in deep fryers is rarely changed.

Is it possible to freeze pasties at home and how to do it correctly

There is nothing completely better home baking. We are responsible for the quality of each ingredient, we cook with love and care for our loved ones. But there is not always time to deal with dough and stuffing, if we are talking, for example, about chebureks.

And you don't need to, because they are wonderful meat pies you can freeze it!
Home harvesting is no different from industrial. It is permissible to freeze both raw products and fried ones, which we could not "master" at a time.

First, the product is laid out on a tray, which is covered with cling film or generously sprinkled with flour, and sent for some time to the freezer. At shock freezing 1 hour is enough so that our semi-finished products "grab". Only after that, already solid and non-sticking chebureks are packaged in sealed plastic bags or containers.

Now you can send the workpiece back to the freezer until the time we need it.
Subsequently, home-made chebureks stored at low temperatures are treated in the same way as with purchased ones.

If possible, you need to freeze raw, not fried products - “at the exit” they turn out to be more juicy and tasty.

For those who have not yet tried cooking chebureks, we recommend that you definitely pay attention to this. great dish, equally suitable for a quick family meal or for sumptuous holiday meal.

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Home baking simply cannot be tasteless just because it is made for your relatives and friends, which means that the cooking recipe should be the best. Of course, experienced hostess already has more than one cooking option in its arsenal delicious pies or cakes, and it can be difficult for beginners to make a decision if there is no proven recipe “at hand”. Today we are pleased to share our recipe for making yeast pasties with meat stuffing, which will tell in detail and show the whole process from making dough to baking delicious pies. We already have it on our website, today it will be baked pasties in the oven.

It only seems that there is a lot of work with homemade chebureks, but in reality everything is simple. The dough for them is kneaded in just a few minutes, you don’t need to make sure that it runs away, and pasties are baked in the oven quickly. So do not waste time looking for other recipes, you can assume that you have already found what you need - there will definitely not be those who refuse to take a sample.

step by step photo cooking recipe

Ingredients:

flour - 2.5 cups,
fresh yeast - 20 g,
warm water - 1 glass,
salt - 1 pinch,
sugar - 3 tbsp. spoons,
vegetable oil - 5 tbsp. spoons.

Filling Ingredients:

ground meat any meat- 300 g,
onion - 1 head,
salt - to taste,
black pepper - to taste.

Cooking process:

Knead the dough for chebureks as follows: in a bowl with warm water dissolve a small piece fresh yeast, pour granulated sugar with salt, pour in vegetable oil and finally add flour.

When the dough thickens and becomes difficult to turn with a spoon, put it on the table, knead with your hands, roll into a ball.

Cover with plastic wrap and take out for about an hour or a little longer in a cold place. During this time, the dough will increase significantly in volume, become soft and airy.

In the meantime, the dough is waiting in the wings, you need to prepare the filling for pasties. Minced beef, pork, chicken, lamb or a mixture of any type of meat (according to your preference) should be salted to your liking, pepper and add the onion, chopping it finely. A raw egg you can not add, but some water or milk can be poured in if the minced meat is dry.

Separate a piece from the dough egg, roll out with a rolling pin, put the cooked minced meat in the center, pinch like a regular dumpling.

The dough for chebureks does not contain animal fats, milk and eggs. People who adhere to fasts can cook themselves such pasties with stewed cabbage or potatoes with fried onions, as in the photo.

Place pasties on a dry baking sheet and put in the oven, but first it must be heated. Bake at 180 degrees. Baking time approximately 25 minutes.

Ready baked chebureks have a beautiful appetizing look. Before baking, pasties can be greased with egg yolk, or you can not grease them with anything.

That's all. Sit at the table. Hot and tasty yeast pasties are already waiting for you.

Enjoy your meal!

are considered successful pasties with juicy filling, soft edging and tender dough. The latter, by the way, turns out to be quite fluffy and bubbly if you knead it. delicious pies with meat or any other stuffing is known and loved by many, if not all!

The only drawback of chebureks is frying in a pan with a lot of oil, which then cannot be washed off the stove and kitchen walls. What if bake them in the oven? Surprisingly, the products are no worse than fried ones, and the cooking time will take half as much.

Ingredients

Cooking

1 Sift the flour, add the egg, mix vigorously, then add the oil, repeat.
2 Warm the water slightly and season with salt. Pour into flour, knead the dough and send it to the refrigerator for 2 hours.
3 Add finely chopped onion to the minced meat, salt and pepper.
4 Divide the dough into portioned identical pieces and roll each thinly.
5 Lay out the filling, connect the edges with a fork.
6 Cover a baking sheet with parchment, lay out pasties. Lubricate the products with a beaten egg, if desired, you can sprinkle with grated cheese. Cover the pasties with foil so that it does not touch the products.
7 Preheat oven to 200 degrees. Total baking time - 30 minutes: 15 minutes under foil and 15 minutes without it.

Do you prefer diet food? Then you will love the original pasties in the oven, recipe with step by step photo the preparation of which I will present. If you cook this dish correctly, then you will get rid of extra pounds.

I think you will be interested in the history of the origin of chebureks. it the National dish Turks and Mongols. The word is translated from the Crimean Tatar language as "raw pie".

An ancient legend says that chebureks were invented by the warriors of Genghis Khan. During difficult transitions, in need of hearty and hot food, they took oil and poured it into an inverted shield. Further, hanging a shield over a fire, they prepared mouth-watering pies with lamb. Interesting, isn't it?

Fried cakes that look like a month are made from unleavened dough. The main ingredient is minced lamb. They add there spicy seasonings. There are many recipes for this oriental dish. Often as fillings use minced pork, beef, potatoes, cheese, mushrooms.

Chebureks in the oven, I propose to read the recipe with a photo, and of course cook these fragrant, crispy pies. .

60 min. Video recipe Print

Prepare ingredients for dough, fillings. For baking, you will need a small baking sheet and baking paper.

Sift wheat flour. Pour about 2 cups into a deep bowl. Sprinkle in sugar and salt for taste. Stir.

Pour water at room temperature into a bowl. Mix the products to get a uniform consistency.

After introducing the missing amount of flour, knead a thick dough. Wrap it in cling film and place it in the refrigerator for 30 minutes.

Peel the onion from the husk, crumble into small cubes. Pour vegetable oil into a frying pan, heat up and add the onion.

After about three minutes, add chopped meat, salt and spices. Fry the minced meat over low heat for 10 to 15 minutes.

Divide the dough into 5-6 pieces. Roll out each piece into a thin film. Put a little meat filling on one half.

Cover the filling with dough and seal the edges with a fork.

Oiled parchment paper lay a baking sheet. Lay out the products and brush with vegetable oil or egg yolk on top. Heat the oven to 180 degrees and place a baking sheet.

The pies are baked for about 30 minutes until golden brown. Carefully remove the pasties from the pan with a spatula and place on a plate. Serve with hot vegetable soup or tea. Eat for health!

Chebureks in the oven, recipe, proposed by me, your household will really like it, and of course the guests. Yummy, and nothing more.

By secret! soft, strong dough with juicy filling is the main condition of this popular dish.