Fried Meat Pies

Table of Contents

- Vegetable oil – 60 ml (about 4 tbsp)
- Salt – 1 tsp
- Hot water – 400 ml (about 1¾ cups)

- Minced meat – 450 g (about 1 lb, beef, lamb, or a mix)
- Onion – 200 g (about 1 medium-sized onion, finely chopped)

- Salt – 1 tsp
- Black pepper – ½ tsp
- Dried parsley and dill – 1 tsp each

1. Mix the Dry Ingredients: In a large mixing bowl, combine 600 g of flour and 1 tsp of salt. Stir well to ensure the salt is evenly distributed throughout the flour.
2. Add the Oil and Water: Pour 60 ml of vegetable oil into the dry ingredients. Gradually add 400 ml of hot water (not boiling, but very warm) while mixing. The hot water helps to make the dough more pliable and easy to work with.

Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It should not stick to your hands or the surface. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
Rest the Dough: Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten in the flour to relax, making it easier to roll out the dough later.

1. Chop the Onion: Finely chop 200 g of onion and add it to a bowl.
2. Mix the Meat Filling: In the same bowl, combine the 450 g of minced meat (beef, lamb, or a mix) with the chopped onion, 1 tsp of salt, ½ tsp of black pepper, and 1 tsp each of dried parsley and dill.
3. Add Water to the Filling: Pour in 150 ml of water and mix the filling well. The addition of water helps the meat filling stay moist during frying, giving the chebureki a juicy texture.

1. Divide the Dough: Once the dough has rested, divide it into small portions about the size of a golf ball. This recipe should make about 10-12 chebureki.
2. Roll Out the Dough: On a lightly floured surface, roll each dough ball into a thin circle about 20-25 cm (8-10 inches) in diameter. The dough should be thin, but not so thin that it tears easily.

Fill the Dough: Place a couple of spoonfuls of the meat filling on one half of each dough circle, leaving a border around the edges. Spread the filling evenly, but don’t overstuff the chebureki.
Seal the Chebureki: Fold the dough in half to cover the filling, forming a semicircle. Press the edges firmly together to seal the chebureki. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.

1. Heat the Oil: In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and bubbles, the oil is hot enough.
2. Fry the Chebureki: Carefully place the chebureki in the hot oil, frying them in batches to avoid overcrowding the pan. Fry each cheburek for about 3-4 minutes per side, or until they are golden brown and crispy.
3. Drain the Excess Oil: Once fried, remove the chebureki from the pan and place them on a plate lined with paper towels to drain any excess oil.

1. Serve Hot: Chebureki are best served hot and fresh out of the frying pan. Serve them with a side of sour cream, yogurt, or a dipping sauce of your choice.
2. Optional Garnish: You can sprinkle the chebureki with fresh herbs like parsley or dill for a fresh, aromatic touch.

- Filling Variations: You can experiment with the filling by using lamb, beef, or even a mix of meats. You can also add other ingredients like grated cheese, mushrooms, or chopped greens to the filling for different flavor profiles.
- Dough Thickness: It’s important to roll the dough thinly but not too thin, as overly thin dough may tear during frying. Aim for a thickness that is durable enough to hold the filling but still becomes crispy when fried.
- Sealing the Edges: Make sure the edges are sealed tightly to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or simply pinch them together with your fingers.

Frying Temperature: The oil temperature is crucial for crispy chebureki. Make sure it’s hot enough before frying. If the oil is too cold, the dough will absorb too much oil and become greasy. If it’s too hot, the dough will brown too quickly on the outside while remaining undercooked inside.