Bakery products

Lenten Chebureks


Ingredients for Making Lenten Chebureks

For the test:

  1. Premium wheat flour 700 gr.
  2. Water 0.5 l.
  3. Vegetable oil 2 tbsp. spoons
  4. Salt to taste
  5. Pepper to taste
  6. Vodka 1 tbsp. a spoon

For potato filling:

  1. Potato 350 gr.
  2. Onion 1 pc.
  3. Salt to taste

For cabbage filling:

  1. White cabbage 300 gr.
  2. 1 carrot
  3. Onion 1 pc.
  4. Turmeric to taste
  • Main Ingredients Cabbage, Potato, Choux pastry
  • Serving 4 servings
  • World cuisineTatar cuisine

Inventory:

Sieve, Casserole, Bowl, Frying pan, Pusher, Grater, Kitchen knife, Rolling pin, Saucer, Fork, Shovel

Cooking lean pasties:

Step 1: Knead the dough.

Chebureks require hot dough - for this we mix flour with salt and pepper. Boil water and add vegetable oil to it. Separate half the flour, pour it into boiling water and mix quickly. Turn off the stove. Add vodka to the dough - it will add dough and crisp to the dough when frying. We form the dough into a ball and leave it to cool completely. In the cooled dough, add the remaining flour and knead thoroughly. The dough should acquire a uniform consistency, smoothness, elasticity and not stick to the hands. We cover the finished dough with a napkin or bowl and give it time to ripen - it will take about an hour. At this time, we are preparing the filling.

Step 2: Cook the potato filling.

Wash the potatoes, peel them and rinse again under cold running water. Pour the peeled potatoes with cold water, salt and set to cook on medium heat. Cook 30 minutes. We check the readiness of the potato with a knife: it should easily enter the potato. Gently drain the water. Pounded potatoes with mashed potato crush. Peel and finely chop the onion. Lubricate the pan with vegetable oil, put on low heat and put the onion in it. Fry it until golden brown, mix with mashed potatoes and salt the filling.

Step 3: Cook the cabbage filling.

Three cabbage on a fine grater, pour boiling water and let stand so 5 minutes. We clean onions and carrots. Rub carrots on a fine grater, and cut the onion into small cubes. Lubricate the pan with vegetable oil and lightly fry the onions, add carrots, turmeric and fry all together. We discard cabbage in a colander, and then mix in a pan with carrots and onions. Add half a glass of water, close the lid and simmer over low heat 15 minutes.

Step 4: Sculpt the pasties.

Separate the ball from the dough and roll it into a cake with a diameter of 20 mm and a thickness of 3 mm. Using a saucer or plate, we cut out a circle from the dough - thus, all pasties will be the same size and even shape. We put one of the fillings on one half of the dough, press the other half of the dough on top so that there is no air inside the cheburek. We pinch the edges (we miss) with a fork. We sculpt the next cheburek with another filling.

Step 5: Fry the pasties.

Pour the vegetable oil into a deep pan so that it half-covers the pasties. We heat the pan and spread the pasties for roasting. Fry in hot oil until golden brown on both sides. We spread the finished pasties on paper napkins or a towel so that the excess oil is absorbed.

Step 6: Serve the Lenten Chebureks.

Serve hot pastries to the table. Enjoy your meal!

Recipe Tips:

- - In order that the pasties during frying do not burst and swell, you can pierce them in several places with a fork when sculpting.

- - If you do not have vodka, knead the dough without it.

- - The fillings may be different - with mushrooms, sauerkraut or just carrots and onions.