How to fry pasties in a slow cooker. Chebureks in a slow cooker. How to cook pasties in a Redmond multicooker How to make pasties in a multicooker

Chebureks are fried pies, mainly with meat, but they also come with other fillings, for example, cheese or herbs, potatoes, mushrooms, etc. The dish is prepared from unleavened dough and is traditional and popular for many Turkic peoples, as well as the peoples of the Caucasus. Chebureks are fried in a large amount of oil or lamb fat; they have a characteristic semicircular shape, quite large in shape. Pasties are usually served hot.

1. Pasties with meat in a slow cooker

To cook pasties in a slow cooker, we will need:
For dough for 10 chebureks: 0.5 tbsp. sparkling mineral water, 2 tbsp. flour, 1 tsp. sugar, 0.5 tsp. salt, 1 egg, 1 tsp. vodka (makes the dough bubbly), vegetable oil for frying.
Filling: 250 g minced meat, 1 onion, salt, pepper to taste, 0.5 tbsp water.
How to cook pasties in a slow cooker?
1. Grind the onion in a meat grinder and mix with minced meat, add salt and pepper to taste, then water, you can add finely chopped herbs, parsley or dill, mix. The minced meat should be quite liquid.
2. To prepare the dough, pour highly carbonated water, sugar, salt, vodka and egg into a bowl and beat lightly. Then add, stirring, the sifted flour and knead a non-sticky, fairly stiff, but soft dough. Leave the dough to rest for a while, covered with a towel for 30-40 minutes.
3. Divide the dough into two parts and then into equal pieces, you should get 10 pieces in total. Roll each into a thin flat cake the size of your palm (about 15 cm in diameter).
4. Place minced meat on a flatbread, 1 tbsp. spoon and spread it over the surface. Fold the flatbread in half, seal the ends and press with a fork on both sides.
5. Pour oil into the multicooker, about 0.5 cm in height, heat it in the “Baking” mode and fry for 5 minutes on each side, first with the lid closed, and then with the lid open.

Cooking tips:

• The finished dough and minced meat can be stored in the refrigerator for some time if you did not have time to fry everything at once, but ready-made semi-finished chebureks must be fried immediately.
• Try making chebureks with other, non-traditional fillings: with cabbage, with tomatoes and cheese, with rice and eggs, with beans, with fish, chicken.

2. Pasties with tomatoes and cheese in a slow cooker

To prepare chebureki with tomatoes and cheese in a slow cooker, we will need:
For filling: 5 pcs. ripe tomatoes, 200 g of hard cheese (Gouda), 150 g of suluguni, parsley and dill - a small bunch, 100 g of mayonnaise, salt and pepper to taste.
Ready-made unleavened dough (according to the recipe above) – 600 g.
1. Cut the tomatoes into small cubes, finely chop the greens, and grate the cheese and suluguni. If suluguni is too salty, you should first soak it in milk.
2. Mix tomatoes, cheeses and mayonnaise with herbs in a bowl, add salt and pepper to taste.
3. Prepare pasties according to the previous recipe.

3. Chebureks with cheese and herbs in a slow cooker

To prepare pasties with cheese and herbs in a slow cooker, we will need:
2 tbsp. flour, 0.5 tbsp. boiling water, 3 tbsp. vegetable oil, salt.
For filling: 400 g hard cheese, herbs, salt, pepper.
How to cook pasties with cheese and herbs in a slow cooker?
1. Brew 0.5 tbsp of boiling water in a bowl. flour, stirring constantly, add salt, add butter and cool.
2. Pour 1 cup of flour onto a board, make a hole in the center and pour in the brewed dough, knead everything together until the dough sticks to your hands, adding another 0.5 cup of flour or more, depending on the type of flour. Cover the dough and set aside for 30 minutes.
3. Prepare the filling: grate the cheese, chop the herbs, you can add a little salt and vegetable oil, pepper, mix.
4. Next, prepare and fry the pasties according to recipe 1.

Pasties with meat in a slow cooker, video recipe:

Step-by-step recipes for preparing juicy and crispy pasties in a slow cooker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

19 gr.

Carbohydrates

285 kcal.

Option 1. Classic recipe for chebureks in a slow cooker

Pasties in a slow cooker are always an excellent result. The baked goods are crispy and juicy. In addition, this cooking method helps keep the kitchen clean.

Ingredients

• two glasses of wheat flour;
• spices to taste;
• two chicken eggs;
• onion;
• half stack drinking water;
• 700 g mixed minced meat;
• rock salt;
• vegetable oil - for frying.

Step-by-step recipe for chebureks in a slow cooker

Combine water with lean oil and egg. Add salt and shake lightly. Add sifted flour in small portions and knead into a smooth, dense dough. Leave to rest on the table.

Remove the peel from the onion and chop as finely as possible. Add the onion to the minced meat, season with spices and salt. Knead thoroughly with your hands.

Knead the dough again and roll into a log. Divide it into 12 equal parts. Roll each into a thin circle. Spoon the minced meat onto one half and smooth it out. Cover with the other half of the dough. Gently press the edges with a fork.

Turn on the kitchen appliance to the “frying” mode. Pour vegetable oil into the pan and heat it well. Place two pasties in hot oil, close the lid and fry for five minutes. Then turn over and cook for another three minutes. Place the finished pasties on a plate lined with a napkin.

You can fry chebureki in a slow cooker in less oil, which makes the dish less high in calories. This cooking technique allows you to retain all the meat juice inside.

Option 2. Quick recipe for chebureks in a slow cooker

Lavash is truly a brilliant invention. You can make a lot of delicious snacks, hot dishes or baked goods from it. Chebureks made from lavash are not only quick, but also incredibly tasty.

Ingredients

• 200 g minced pork;
• egg;
• thin lavash - packaging;
• fine salt;
• large onion;
• freshly ground black pepper;
• vegetable oil - for frying.

How to quickly cook pasties in a slow cooker

Place the lavash sheets on the table and cut them into even squares of the same size.

Peel the onion, rinse and chop using a blender, food processor, or chop as finely as possible with a sharp knife. Combine onion with minced meat. Add salt, pour in a few tablespoons of cold water and pepper. Stir well. You should get a mass with the consistency of thick sour cream.

Separate the yolk from the white. Visually divide the pita square in half diagonally. Place the minced meat on one part in an even layer, retreating a centimeter from the edges. Soak a silicone brush in egg white and brush the edges with it. Cover the minced meat with loose pita bread and press down well.

On the multicooker panel, turn on the “frying” program. Pour in the oil. When it warms up well, lay out the chebureki and fry until golden brown. Then turn it over, close the lid and cook until done.

Place the minced meat on the pita bread immediately before frying, otherwise it will quickly soften and lose its shape.

Option 3. Chebureks in a slow cooker with milk

An excellent option for chebureks for those who prefer dough with milk. This recipe is a little more complicated than the previous ones, but the taste of the baked goods is brighter and more interesting.

Ingredients

• minced lamb - 500 g;
• one egg;
• garlic - three cloves;
• fine salt - 5 g;
• bulb;
• milk - glass;
• mayonnaise - 60 g;
• wheat flour - 800 g;
• a bunch of fresh cilantro;
• 3 g each of black pepper and ground paprika;
• vegetable oil for frying

How to cook

In a deep cup, combine two tablespoons of vegetable oil with milk. Add salt, pour into the multicooker pan and bring to a boil in the “cooking” mode. Pour the milk into another bowl, add half a glass of flour, stir and cool. Wash and dry the appliance bowl.

Beat the egg into the cooled batter and mix thoroughly. Gradually add sifted flour and knead into a tight dough.

Salt the minced meat, season with spices and add finely chopped cilantro and onion. Squeeze the peeled garlic cloves through a press here and add mayonnaise. Mix everything well.

Roll the dough into a rope and divide it into equal parts. Roll each into a thin circle. Place minced meat on one half, moving away from the edges. Cover it with the free part of the dough and seal the edges tightly.

Pour vegetable oil into the bowl of the device. Turn on the “frying” program. Wait until it warms up well. Place two pasties in a bowl and fry until deliciously crispy on both sides.

You can cook pasties in the “frying” or “baking” mode. Place the pieces only in hot oil, otherwise the dough will absorb a lot of oil.

Option 4. Chebureks in a slow cooker with cheese and herbs

Chebureks are very tasty stuffed with cheese and herbs. The baked goods are less caloric. The dish can be taken to work or a picnic, or served with meat broth.

Ingredients

• two multi-cups of flour;
• table salt;
• ½ multistack boiling water;
• a bunch of fresh parsley and dill;
• 160 ml lean oil;
• 400 g hard cheese.

Step by step recipe

Add half a cup of flour, three tablespoons of vegetable oil and salt into boiling water in small portions. Stir thoroughly and cool. Sift the remaining flour into a separate bowl. Make a well in the middle and pour the cooled mixture into it. Knead a thick dough, wrap it in film and leave to rest for half an hour.

Coarsely grate the cheese. Rinse and finely chop the greens with a knife. Combine these two ingredients, add salt and mix.

Divide the dough into equal pieces and roll each into a thin circle. Visually divide it in half. Place the cheese filling on one part, stepping back a little from the edge. Cover with the loose dough and seal the edges tightly.

Pour vegetable oil into the multicooker bowl and heat it in the “fry” mode. Place two chebureks into the heated oil and fry until golden brown on both sides.

If you wish, you can add green onions or any other greens to your taste.

Option 5. Chebureks in a slow cooker with fish

As a rule, the filling for chebureks is prepared from meat, cheese or vegetables. Try cooking them with fish. The baked goods are not only tasty, but also healthy.

Ingredients

• 600 g flour;
• 140 ml vegetable oil;
• 200 g homemade milk;
• 50 g mayonnaise;
• 500 g fillet of pollock, hake or salmon;
• a small bunch of green onions.

How to cook

Separate the whites from the yolks. Add two tablespoons of vegetable oil, salt and milk to the last ones. Shake the mixture. Add sifted flour in small portions and knead into a thick, smooth dough. Leave it to rest, wrapped in cling film.

Wash the fish fillet, select small bones and pat dry with a napkin. Chop the peeled onion into thin half rings.

Pour a couple of tablespoons of vegetable oil into the device and start the “frying” program. Season the fish with pepper, salt and roll in flour. Place the fillet in hot oil and fry for about five minutes. Remove the fish and fry the onion in the same oil until soft.

Break the fish into pieces. Rinse the green onions and chop into thin rings. Combine fish with fried and green onions. Add mayonnaise and stir.

Divide the dough into equal parts. Roll each into a thin circle. Place some fish filling on one half and seal the edges tightly with a fork. Wash and dry the appliance bowl. Heat the vegetable oil in it again. Fry two chebureks at a time until an appetizing crust.

You can use absolutely any fish to prepare the filling. The main thing is that the fillet is boneless.

You can cook almost any pasties in a slow cooker, and the website has a number of dough and filling options.

Prepare the dough for chebureks to your taste: beer, custard, as for dumplings, for Crimean or Tatar chebureks, etc., and the minced meat can be lamb, pork, beef, chicken or mixed. You can cook chebureki in a multicooker using several modes that allow the oil to heat up and boil at a constant temperature. This is the “steam” mode, but instead of water, vegetable oil is poured into the bowl or the “multi-cook 140-160 degrees” mode. In my experience, chebureks in a slow cooker turn out lighter than those fried in a frying pan.

Roll each piece into a thin cake.

Place a portion of minced meat on half of the flatbread.

Pinch the edges and the cheburek is ready. Place the pieces on a floured surface.

Pour at least 0.5 liters of vegetable oil suitable for frying (refined) into the multicooker. Set the mode to “steam”, “multi-cook 140-160 degrees”, “frying” or the like, which gives a constant high boiling temperature.

Place 2-3 pasties into a bowl of hot oil and fry for about five minutes.

Place the finished pasties on paper towels to remove excess oil.

Chebureks in the slow cooker are ready.

Bon appetit!

Treat yourself and your loved ones with fragrant and delicious pasties. Lovers of good food will certainly appreciate this recipe, because the seductive aroma of meat filling, onions and spices will not leave anyone indifferent. Especially pasties in a slow cooker Prepared in the same way as on the stove. The dough for pasties can be prepared not only with water, but also with milk, meat broth. Minced meat can also be varied, from any type of meat and their combinations. These chebureks will be an excellent breakfast or lunch. Try it, you will definitely like it! The recipe is suitable for powerful multicookers.

Ingredients:

• minced meat – 300-400 g
• onions – 1-2 pcs
• green onions - a small bunch
• egg – 1 pc.
• flour - 3 cups
• salt, pepper, cumin
• vegetable oil for frying

How to cook pasties in a slow cooker:

Pass the meat through a meat grinder. Peel the onions and finely chop (the same applies to green onions). Mix the minced meat with green and onions. Salt and pepper to taste. You can add a little boiled water to the minced meat for juiciness. Mix thoroughly.

For the dough, break the egg into a regular glass, add water until the glass is full. Then pour the liquid from the glass into the dough kneading container. Sift the flour into the liquid through a sieve. Add a little salt and knead a stiff dough.

Divide the finished dough into small pieces, roll into balls, then carefully roll each ball into a thin flat cake. Roll out to a minimum thickness, periodically adding flour to the table so that the dough circles do not stick or tear when rolling.

Then place a little minced meat on one half of the dough circle. Cover with the other half of the dough. Carefully seal the edges so that the cheburek does not come apart during frying. The edge of the cheburek can be trimmed with a special curly knife or simply pressed along the edge with the tines of a fork.

Pour vegetable oil into the multicooker and turn on the “frying” or “baking” mode. Heat the oil for a few minutes and fry our pasties in a slow cooker on both sides until golden brown.

Place the finished pasties from the multicooker on a napkin or paper towel (to drain off excess oil). Chebureks are served hot.

Bon appetit!!!

Thanks to Arzy Umerova for the recipe with photos!
Multicooker Saturn 9180. Power 900 W.

Have you ever eaten delicious pasties? They resemble crispy pies with juicy meat, saturated with the aroma of onions and spices. I noticed that even looking at a photo of a cheburek, I immediately want to eat it.

Today I decided to conduct an experiment and fry pasties in a slow cooker. You can buy them ready-made in the store, but it’s much nicer and tastier to cook them yourself.

What we need:

• Ready-made pasties
• Sunflower oil - 2 tablespoons

To prepare the dough:

• Two glasses of flour (280 gr.)
• Egg - 1 pc.
• Water - 100 ml.
• Sunflower oil - one table. l.
• Vodka - one table. l.
• Salt - one tsp.

For minced meat:

• 350 grams of minced meat (beef + pork)
• One onion
• Bunch of green onions
• Salt, pepper

If you want to make pasties with your own hands, you must first knead the dough:

Sift 250 grams of flour and add water, oil, vodka, salt and egg into the well. Add more flour and make a dough, kneading thoroughly.

While the dough is resting in the refrigerator, prepare the filling.
Chop the onions and green onions and mix them with the minced meat. Add salt and various spices. You can add a little water for juiciness.

Cut the dough into several equal parts and roll the dough into an oval. Place the filling on one half of the oval and cover the other. Press the edges with a fork and trim off the excess with a special wheel. Homemade pasties are ready!

How to fry pasties in a slow cooker:

If you want to get real chebureks, then you need to deep-fry them. I made a more dietary option, fried the chebureki in a small amount of oil, so they turned out a little drier, but they did not absorb a large amount of oil and were less harmful to the figure. Pour some oil.

Place the chebureki in the slow cooker. If you have them frozen, then you do not need to defrost them. Turn on the baking mode for 45 minutes and close the lid. After 25 minutes, the pasties need to be turned over to the other side.

As soon as the end of the program signal sounds, take out the pasties and enjoy them while they are hot.

Of course, frying pasties in a frying pan is faster and they turn out tastier. But in a slow cooker it is more convenient because the oil does not splatter. Chebureks in a slow cooker also turn out to be less calorie-rich if you fry them in a small amount of oil.

If you are ready for such experiments, go ahead. And yet, I recommend frying chebureki in a multicooker for those whose multicooker power is greater than that of a Panasonic.