How to cook the perfect homemade pasties

How to cook the perfect homemade pasties

How to cook the perfect homemade pasties

January 19, 2020LikbezEda
Several dough recipes, a variety of toppings and detailed instructions for preparing a delicious dish.
Photo by Daria Rodionova

Daria Rodionova

Lifehacker senior editor

How to cook the perfect homemade pasties


How to make pastry dough

Photo: Aksenya / Shutterstock

There is no classic test for this dish. We offer some of the most common and successful options.

From all types of dough, thin crispy chebureks with bubbles will turn out. The dough on water at room temperature and on kefir will be less bubbly, but no less tender and tasty.

Cooking may require less or more flour than indicated in the recipe. Much depends on its quality. Focus on the dough itself: it should be elastic, pliable and not sticky.

1. Choux pastry in boiling water


  • 500 g flour;
  • 1 teaspoon of salt;
  • 50 ml of vegetable oil;
  • 150 ml of boiling water.


Add salt and butter to the flour and mix lightly. Pour boiling water in parts, constantly stirring the mass. Then knead the dough with your hands until smooth.

Cover with plastic wrap or a bowl and leave at room temperature for 30 minutes.

2. Dough on water at room temperature


  • 400–450 g flour;
  • 1 teaspoon of salt;
  • ½ teaspoon of sugar;
  • 50 ml of vegetable oil;
  • 200 ml water at room temperature.


Combine flour, salt and sugar. Add oil and water and knead into a smooth dough.

Cover with cling film, a bowl, or wrap in a bag and leave at room temperature for 30 minutes.

3. Dough on water with vodka and egg


  • 480–560 g flour;
  • 200 ml of warm water;
  • 1 egg;
  • 1 teaspoon of salt;
  • ½ teaspoon of sugar;
  • 4 tablespoons of vodka;
  • 5-6 tablespoons of vegetable oil.


Pour 250 g of flour into a bowl and make a well in the center. Add in all the other ingredients and stir. Knead the dough, adding the rest of the flour.

Cover the finished dough with a film or dish and leave for 1 hour or longer. During this period of time, knead the dough several times.

4. Dough on water with vinegar


  • 500 g flour;
  • 250 ml of water at room temperature;
  • ½ tablespoon of vegetable oil;
  • ¾ teaspoon of vinegar 9%;
  • ¼ tablespoon of salt;


Pour water, oil and vinegar into flour. Add salt and mix thoroughly. Then knead the dough with your hands until smooth.

Cover with something and leave at room temperature for 30 minutes.

5. Kefir dough with egg


  • 250 ml of kefir;
  • ½ teaspoon salt;
  • 1 egg;
  • 450-500 g flour.


Lightly beat the kefir with salt and egg. Then add the flour little by little, mixing well each time. Then knead it with your hands.

Cover with plastic wrap, a dish or towel and leave at room temperature for 20-30 minutes.

6. Milk dough with vodka


  • 250 ml of milk;
  • 1 teaspoon of salt;
  • 2 tablespoons of vodka;
  • 500 g flour.


Combine milk, salt and vodka. Add flour in two stages, mixing well after each addition.

When smooth, wrap in a bag and refrigerate for 40 minutes or a little longer.

Take note 👩‍🍳
  • 9 Best Egg-Free Dough Recipes
  • 6 best dumpling dough recipes
  • 7 great kefir dough recipes for pies, pizza and more

How to prepare the stuffing for chebureks

Photo: tRufelka / Depositphotos

The traditional filling for this dish is meat. But there are also non-standard options, such as cheese, vegetables and mushrooms.

The amount of filling is approximately calculated on the amount of dough, the recipes of which are given above. There will be a lot of stuffing in chebureks, but not too much either.

1. Stuffing for pasties with meat

Photo: MonaMakela / Depositphotos

Lamb is considered a classic, although very often pasties are cooked with beef, pork, or a mixture of both. You can also use chicken and turkey.


  • 300–350 g of any meat or minced meat;
  • 2-3 onions;
  • salt – to taste;
  • ground black pepper – to taste;
  • 50–80 ml of ice water;
  • favorite spices and herbs – optional.


Pass the meat along with the onion through a meat grinder. If using ready-made minced meat, mix it with chopped onions.

Season the meat with salt and pepper. Add water and stir. Water makes the filling juicy, so the amount of liquid is best adjusted depending on the stiffness of the meat. As a result, the consistency of the mass should resemble thick sour cream.

If you want, add other spices and chopped herbs to the filling.

2. Stuffing for pasties with cheese

Photo: tycoon / Depositphotos

The simplest filling. The taste of pasties will depend on the choice of cheese. Perfect, for example, suluguni, brynza or Adyghe. You can use ordinary hard cheese (necessarily high-quality) or add it to the listed varieties.


  • 400 g of cheese;
  • salt – optional, to taste;
  • ½ bunch dill or other herbs – optional


Grate the cheese on a coarse grater. Salt it if necessary.

If using herbs, finely chop them and mix with cheese.







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