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 pasties correctly.

So, in front of you is a bag of ready-made frozen chebureki, but you don’t understand whether you need to defrost them in order to fry them, or you can do it straight away 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:

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

The second method of frying pasties

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

Then you need to fry a little differently:

  • place the frying pan over medium heat for 2 minutes;
  • When the pan is hot, pour in vegetable oil. It is best to fry the pasties in a large amount of oil, approximately 3 cm from the bottom of the pan. If more is even better;
  • The oil should heat up well, this will take up to 4 minutes. It’s easy to determine whether the oil is ready: it will crackle, you can even throw a pinch of flour (just a little) or a piece of dough (residue from making pasties) into the oil. If you see that the oil is sizzling and the dough immediately begins to turn golden brown, then it’s time to start frying the pasties;
  • Carefully place 2, 3 or 4 products on the frying pan, making sure that they do not stick to each other so that there is enough space;
  • time for frying the cheburek on one side is 3 minutes, until a golden brown crust forms, then the cheburek needs to be turned over and frying continues;
  • The finished pasties should be placed in a large saucepan or bowl and immediately covered with a lid to prevent them from cooling down.


This famous oriental dish has long been relegated to the category of street food, but how nice it is to cook it at home. This step-by-step recipe with photos will tell you how to fry chebureks in a frying pan and properly prepare delicious filling and dough for chebureks. A quick, satisfying and tasty dish will not take much time and effort, but will bring a lot of pleasure to your household.

Cooking the dish step by step, with the help of a photo recipe, will help even a novice cook.

How and how long to fry chebureki in a frying pan

These Asian pies are quite easy to make. It’s even easier to take ready-made semi-finished pasties and fry them in a large amount of oil in a frying pan. But in our recipe we suggest kneading the dough yourself and preparing delicious pasties in a frying pan.

Ingredients

  • Wheat flour - 500 gr.;
  • Egg - 1 pc.;
  • Water - 50-80 g;
  • Salt - 3-5 g;
  • Sunflower oil - 10-15 g. into the dough; 100-150 gr. for frying;
  • Minced meat - 400-500 gr.;
  • Onions - 50-70 gr.;
  • Ground black pepper - 3-4 gr.

How to fry pasties correctly

Knead the dough for pasties

Step 1.

In order for the dough to be soft and elastic, it is imperative to maintain the same temperature for all ingredients.

Pour flour sifted through a sieve onto a table or cutting board. Make a hole and crack a chicken egg into it, add salt and sunflower oil. Gradually add water.

Recipe tip: The amount of water may vary depending on the quality of the flour. The dough is kneaded until the pits quickly disappear when pressed.

Making minced meat for pasties

Step 2.

We grind pork, beef, lamb, chicken, that is, any meat acceptable to you, with onions in a meat grinder.

Add salt and ground black pepper.

Mix the minced meat until smooth, whisking lightly to saturate it with air.

We make and stuff pasties

Step 3.

Divide the dough into portions of 30-50 grams.

Step 4.

Roll out the dough into oblong “pancakes” as shown in the photo.

Step 5.

We put minced meat on one half, and fold it in half and cover it with the other half of the dough.

Step 6.

Press the edges of the dough with a fork. Thus, we form all the pasties.

How long to fry chebureki in a frying pan

Every home should know how long to fry pasties. These tips apply not only to fresh, freshly molded products, but also to frozen semi-finished products.

Chebureks are placed in a heated frying pan with oil. There should be enough of it so that the pasties seem to float in it. They should be fried for 3-4 minutes on each side; if you are using frozen chebureki, the frying time will be 5-6 minutes on each side.

Step 7

Pour sunflower oil into a frying pan, heat it up and place two pasties at a time.

Fry until golden brown.

Chebureks prepared according to this recipe are tender and juicy, crispy and aromatic. The product is especially tasty when hot, but even when it has cooled down, after heating in the microwave, it still has its original taste.

Secrets of successful preparation of fried chebureks

To fry pasties in a frying pan easily, you need to use good dishes, deep dishes and, of course, know the basic secrets of cooking, without which the result may upset you.

Preparing the pastry dough is one of the most important steps in the entire recipe. Use the following proportions to obtain elastic dough: 1 kg. flour, 350 ml. warm boiled water and a pinch of salt. The dough should be stirred for a long time and sprinkled with water.

The filling for chebureks includes minced meat. Use only fresh pork, lamb, beef or chicken. To make the minced meat more juicy, add fresh onions. You can also safely add a little fatty rich meat broth.

As for seasonings, regular salt and pepper works great. But if you want to add piquancy, you can also use oriental spices.

Similar recipes:

Good day to you, my dears! My friend recently visited Crimea: she buzzed my ears about Tatar chebureks. I have never heard her so enthusiastic about such a seemingly simple dish. In general, she “infected” me with the desire to make them. Therefore, today we will cook them. I will tell you how to fry chebureki in a frying pan and share important secrets of preparing 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 prepare and inexpensive. It is deep-fried, so it is high in calories.

Deep fry fresh ones for 1-2 minutes on each side. Pay attention to the heat you cook at. If you fry on low, the dough will burn and the filling will be soggy. Therefore, set the fire flame to a little higher than medium.

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

Frozen chebureks are prepared a little differently. Add a little oil to a heated frying pan, heat it and place the semi-finished products. Fry one side for 7 minutes over medium heat (do not cover the pan). And then the same amount for the second side. This method reminds me of cooking.

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

Chebureks 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 that can often be added here. The composition will only contain flour + water + salt. The dough will be partially chouxed. For chebureks, my friends, this is the best.

Dough

Prepare 0.5 tbsp. water, a little salt and 1 cup flour.

  1. Take a small saucepan. Heat the water and add a little salt. As soon as the water boils, add 0.5 cups of flour. Using a wooden spoon or spatula, quickly mix the ingredients. You will get a homogeneous sticky ball.
  2. Transfer it to a deep bowl and spread it a little over the walls - this way the mass will cool faster. Then add 2 tbsp. spoons of flour and start mixing it into the choux part of the dough. You can do this with a mixer.
  3. Afterwards, 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 ripen. This will make the dough more pliable when rolling out.

Ground meat

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

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

So, make the mince:

  1. Finely chop the onion . Transfer it to a plate, sprinkle with salt and rub with your hand - the onion will release juice.
  2. Take beef or lamb. Cut into pieces and grind in a meat grinder. You can even skip it twice 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 minced meat will be thin, but don’t be alarmed. Meat protein “absorbs” water well. Mix it well with a spoon.
  4. As the minced meat absorbs the liquid, add 3-4 tbsp again. l. water. The consistency of the filling should be weaker than that of cutlets.

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

Modeling and frying

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

Place the minced meat in a thin layer, spreading it over half the circle with a spoon. Leave a little space around the edge to seal the edges. Next, fold the cake in half and seal it. Then take a fork and go around the edge, pressing with the tines. This is necessary to better mold the cheburek and prevent the juice from leaking out during frying.

Fry the molded cheburek immediately. Heat the pan, add more oil. This is so that the pasties can float in it and not come into contact with the bottom of the dish. In boiling oil, food cooks quickly because it is deep fried.

After frying, place the fried “patties” on a paper napkin to remove excess fat. After 1-2 minutes you can eat them. The main thing is to eat carefully and not get burned by the hot filling.

And here is a detailed video instruction. Catch it, friends :)

How to fry frozen pasties in a frying pan

If you don’t have time to make such “pies”, but wow, how you want something so delicious. You can prepare store-bought semi-finished products. Of course, they won’t 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, under no circumstances place semi-finished products in cold oil. This way the dough will be saturated with fat, and you definitely won’t get a crispy crust. Wait until it is thoroughly heated, and only then put it on the frying pan.
  • Secondly, do not defrost semi-finished products before cooking them. They will lose their shape and turn into real “crocodiles” :) I think this is not your option.

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

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

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

To fry this dish, in addition to vegetable food, you can use vegetable and butter in a 1:1 ratio. Fried “pies” will turn out simply awesome. Try this for sure!

I recommend serving this aromatic dish piping hot with fresh vegetables, garlic sauce or tomatoes. Some people prefer to eat chebureks with broth or wash them down with tomato juice. In general, the choice of “side dish” depends on your taste preferences.

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

Crispy and tasty pasties are a simple dish known to everyone and many know how to cook it. But there are certain secrets that you need to know in preparing this dish at home. The most important thing is not even the process of creating pasties, but the process of frying them. Especially if we are talking about frozen chebureks bought in a store or chebureks prepared in advance with your own hands and sent to the freezer. The key word here is frozen!

Cooking time: from 15 minutes

Servings: 5 and up

Calorie content: from 260 kcal per 100 grams

Frozen chebureks, or rather semi-finished products, are an excellent solution for all lovers of a quick and tasty treat. They are incredibly convenient because they can make life easier in the most difficult situations. This is the real secret to the success of modern working women, since you no longer have to fuss with dough or minced meat, you don’t need to cook anything, you just need to fry.

However, such semi-finished products have their own secrets, thanks to which you can prepare this dish perfectly, as well as simply and conveniently in any situation.

How to cook and fry?

  1. First of all, before you start cooking and frying the pasties, you need to make sure there is enough oil. It should correspond to the number of purchased or pre-prepared chebureks. After all, this dish requires a lot of oil. Otherwise, you shouldn’t even try to fry and cook, the dish may not turn out at all.
  2. It is necessary to take into account that in order to fry pasties it is better to use refined oil, but with unfiltered oil there may be minor problems. The fact is that it has a specific taste, so it is not very suitable for frying. In addition, this oil burns more strongly, so it is better to use it for salads.
  3. The key to a delicious crispy crust on any cheburek is hot oil., so you should not try to cook pasties in oil that has not reached the desired temperature.
  4. Also, frozen pasties should never be defrosted before cooking., otherwise excess moisture is released from them, and the pasties themselves spread out. You need to fry them frozen, and they will thaw on the stove.
  5. Now all that remains is to properly cook the pasties in a frying pan. The duration of this process should not exceed 4–6 minutes on one side, otherwise the semi-finished products may burn. You also need to cook and fry over medium heat and never rush. It is necessary to wait until each side is evenly browned, then turn it over, otherwise there is a risk of damaging the dough and juice may leak out of it.
  6. Also, during the frying process, we will have to do without a lid, since it is not needed here. If the frozen pasties turn out to be too dry, then you need to add a little water and close the lid for only 2 minutes, then remove it again and continue cooking.

This completes the process of preparing frozen pasties. They are a separate dish, so no side dish is required. All you can do is serve the pasties to the table with sour cream or hot sauce.

Cook deliciously and enjoy your meal!

You will need for a simple test (for 12 pasties):

  • 400 g flour
  • 240 ml milk
  • 30 g butter
  • 1 tsp salt

For minced meat (for 12 pasties):

  • 400 g beef or veal
  • 1 large onion (150 g)
  • 2 cloves garlic
  • 30 ml water
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 50 g butter

Besides:

  • 500 ml sunflower oil

Time to prepare dough and minced meat: 30 minutes. (+40 minutes for proofing the dough), time for sculpting pasties ~30 minutes.

  1. Quickly knead the indicated ingredients into a plastic dough. Leave it to rise for ~40 minutes. in a refrigerator.
  2. Grind the meat in a meat grinder. Chop the onion very finely and mix with the meat. Add crushed garlic and egg. Salt and pepper the minced meat, add water and mix well.
  3. Divide the dough into balls (~ 35 g each). Roll out each ball thinly (d~18 cm). Place minced meat (~1 tbsp) and a small piece of butter on the center of the dough. Seal the edges of the cheburek (you can press them down with the tines of a fork).
  4. Heat 0.5 liters in a deep frying pan. sunflower oil. Dip the chebureki into the oil until they float. You can pour hot oil on top of them with a spoon - this will help the dough begin to bubble. Fry over high, but not maximum heat for 3 minutes on each side until golden brown (no longer, as the pasties may burst and the juice will spill into the hot oil).
  5. Place the pasties on a paper kitchen towel to absorb excess fat.

Advice: Raw pasties can be frozen in the freezer so you can quickly cook them later. Let them sit at room temperature for 10 minutes before frying.

Option: You can try other test options:

2nd version of the dough - sour cream dough (for 8 chebureks):

  • 280 g flour
  • 240 g sour cream (15%) (1 can)
  • 1/2 tsp. salt

3rd version of the test (for 12 chebureks):

  • 400 g flour
  • 80 g butter
  • 3 eggs
  • 1 tsp salt
  • 200 ml water