Crispy chebureki on choux pastry
5 servings
60 minutes
Crispy chebureks made from choux pastry are golden, browned pastries with juicy meat filling that embody Crimean cuisine. Their history is rooted in Tatar traditions where chebureks were considered a symbol of hospitality. The choux pastry makes them especially airy and crispy, while the filling of a mixture of beef and pork minced meat with milk adds juiciness and richness of flavor. A slight sharpness from garlic and the sweet aroma of onion make them irresistibly appetizing. Perfect with hot tea or fresh ayran, they reveal their best taste when warm. This is not just a dish — it's the atmosphere of southern sun and sea breeze encapsulated in a thin crispy crust.
1
Pour water into a pot, add salt and vegetable oil, and bring to a boil. Pour a cup of flour into the pot and knead the dough without removing the pot from the heat until the dough is cooked. Then add an egg and mix until smooth, then add the remaining flour and knead a smooth dough, place it in a bag, and let it rest for 20 minutes.
- Water: 150 ml
- Salt: 2 teaspoons
- Vegetable oil: 2 tablespoons
- Wheat flour: 450 g
- Chicken egg: 1 piece
2
Prepare the filling: mix beef and pork mince, add milk, salt, and pepper. Grate the onion and garlic and add to the mince.
- Ground beef: 200 g
- Ground pork: 200 g
- Milk: 150 ml
- Onion: 1 head
- Garlic: 4 cloves
3
Take out the dough, shape it into a sausage, and cut it into equal parts (I got 9 pieces), roll them into flat cakes 1-2 mm thick. Place the filling on one side of the cake and cover it with the other part, pressing the edges like dumplings. Fry in hot oil until golden brown over medium heat. Serve hot and eat immediately)
