Mini-chebureki with potatoes and cheese
4 servings
45 minutes
Mini chebureks with potatoes and cheese are an original and hearty dish inspired by traditional Caucasian chebureks. The tender crispy dough with a delicious golden crust perfectly complements the filling of mashed potatoes, aromatic fried onions, and soft Gouda cheese. This version of chebureks makes a great snack or a full treat on the family table. It pairs perfectly with the classic Georgian sauce Satsabeli, adding spicy and tangy notes to the dish. These mini chebureks are a harmony of flavors and textures that will surprise with their simplicity and richness. They are perfect for a cozy dinner or a festive feast. Their small size makes them convenient for serving as finger food, allowing you to enjoy the taste without extra hassle.
1
Prepare the dough: sift the flour into a deep bowl, add salt, vegetable oil, and hot water. Mix all ingredients well until a dough forms. Let the dough rest.
- Wheat flour: 500 g
- Salt: to taste
- Vegetable oil: 30 ml
- Water: 600 ml
2
Prepare the filling: place the ready puree, fried onions, and finely grated Gouda cheese in a bowl and mix until smooth.
- Mashed potato: 200 g
- Fried onion: 60 g
- Gouda cheese: 40 g
3
Roll out the dough for each cheburek into a circle with a diameter of 18 cm, placing the filling of potatoes and cheese on half of the dough.
- Wheat flour: 500 g
- Mashed potato: 200 g
- Gouda cheese: 40 g
4
Close the cheburek with the second half of the dough, sealing the edges with a decorative wavy knife or fork, shaping it into a crescent.
5
Fry the chebureks in a deep fryer or in a pan with hot oil until golden brown. Serve mini-chebureks with Satsabeli sauce.
- Vegetable oil: 30 ml