Is it possible to cook pasties in the oven? How to cook frozen pasties so that they turn out juicy and crispy. step by step photo recipe

Do you prefer diet food? Then you will really like the original ones pasties in the oven, recipe with step-by-step photos the preparations of which I will present. If you prepare this dish correctly, you will get rid of extra pounds.

I think you will be interested in the history of the origin of chebureks. This is the national dish of the Turks and Mongols. The word is translated from the Crimean Tatar language as “raw pie”.

An ancient legend says that chebureks were invented by the warriors of Genghis Khan. During difficult transitions, in need of nourishing and hot food, they took oil and poured it into an inverted shield. Next, hanging a shield over the fire, they prepared delicious lamb pies. Interesting, isn't it?

Fried moon cakes are made from unleavened dough. The main ingredient is minced lamb. Spicy seasonings are added there. There are many recipes for this oriental dish. Often as fillings include minced pork, beef, potatoes, cheese, and mushrooms.

Pasties in the oven, I suggest you read the recipe with photos, and of course prepare these fragrant, crispy pies. .

60 min. Video recipe Print

Prepare ingredients for dough and filling. For baking you will need a small baking tray and baking paper.

Sift the wheat flour. Pour approximately 2 cups into a deep bowl. Add sugar and salt for taste. Stir.

Pour room temperature water into a plate. Mix the products to obtain a homogeneous consistency.

After adding the missing amount of flour, knead a thick dough. Wrap it in cling film and place it in the refrigerator for 30 minutes.

Peel the onion and chop into small cubes. Pour vegetable oil into a frying pan, heat it up and add the onion.

After about three minutes, add the minced meat, salt and spices. Fry the minced meat over low heat for 10 to 15 minutes.

Divide the dough into 5-6 pieces. Roll each part into a thin film. Place a little meat filling on one half.

Cover the filling with dough and crimp the edges with a fork.

Line a baking sheet with oiled parchment paper. Place the products and brush the top with vegetable oil or egg yolk. Heat the oven to 180 degrees and place a baking sheet.

The pies are baked for about 30 minutes until golden brown. Carefully remove the pasties from the baking sheet with a spatula and place on a plate. Serve with hot vegetable soup or tea. Eat for your health!

Pasties in the oven, recipe, proposed by me, your household, and of course your guests, will really like it. Yummy, and that's all.

By secret! Soft, durable dough with a juicy filling is the main ingredient of this popular dish.

The dish is prepared quickly - both the dough and the minced meat do not take much time, money and effort. It’s even easier, knowing how to fry frozen pasties, buy a high-quality semi-finished product in the supermarket and bring it to condition at home in 5 minutes. True, even in this case you will have to take into account some subtleties so as not to spoil the delicious pies.

First, let's talk about the choice of semi-finished products.

The whole truth about frozen convenience foods

Since we do not prepare the minced meat and dough ourselves, we need to take care of purchasing a decent product from the manufacturer. For what should pay attention?

Dough color. It should be snow-white, without any shades. This indicates that the semi-finished products are made from high-grade flour with a high gluten content - they will not fall apart in the pan.
Cracks on the surface of products. If an unscrupulous manufacturer dilutes the minced meat too much with water, when frozen, the filling swells and breaks the dough in places. It’s not hard to guess that pasties covered with a network of cracks will contain little meat and a lot of liquid; do we really need this?
Sticky products. In this case, we are dealing with semi-finished products that have been thawed several times. Their freshness and taste are highly questionable.
Compound. It is advisable that industrially prepared products do not contain vegetable proteins - this does not have the best effect on their taste. The list of necessary ingredients, in addition to flour and meat, includes onions, spices and herbs. It's good if it's in the test eggs present, it will be more elastic and will not crack during frying.

If you want to cook pasties yourself, we offer you.

So, we have purchased a product that is excellent by all criteria - all that remains is to prepare it properly.

How to fry in a frying pan

This seemingly simple oriental dish has its own secrets. One of them is the correct selection and preparation of frying oil. It is believed that pasties are made well with any vegetable fat. But the advantage still remains with sunflower oil.

It should be:

Refined. The unrefined product has a pronounced aroma that overpowers the real taste of the pasties and makes them bitter. In addition, when heated strongly, unrefined oil begins to “shoot” and burns faster.
Red-hot. Only in this case will we get the thin, crispy crust characteristic of chebureks with very juicy, watery minced meat.
Don't skimp on oil. Pour it into the frying pan in a layer of at least 2 centimeters, since the dish is cooked almost deep-fried.

Before frying pasties, you need to check the supply of vegetable oil. It will need to be topped up periodically when the dough will absorb some of the fat from the pan. If there is not enough oil, our baked goods will be hopelessly spoiled.

Some housewives, when encountering semi-finished products for the first time, first defrost them completely. Under no circumstances should you do this! The liquid from the minced meat will saturate the dough, causing it to spread and tear during frying. The same recommendation applies to any similar preparations: dumplings, dumplings, pancakes, and so on.

Some culinary recipes advise to slightly defrost the product, otherwise the meat may not be fully cooked. The line here is so thin that It’s better to put the pies in the pan not thawed at all than to keep them warm.

The frying algorithm is extremely simple:

First, heat a dry frying pan over low heat - a thick-walled one, preferably made of cast iron (the best choice would be a saucepan or wok, if available). After a couple of minutes, pour in the oil and wait until it gets hot, producing an easily recognizable crackling sound. You can pinch off a tiny piece of dough and throw it into the fat; if it immediately floats, the base has been heated to the desired temperature. Attention: Add oil to a non-stick frying pan immediately. so as not to damage the dishes.
We lay out the first batch of chebureks. It is undesirable to place them too close to each other - they may stick together and increase in size. We keep the remaining semi-finished products in the freezer for now.
Fry the pies for about 5 minutes on one side, until a crispy golden crust appears, and then, turning them over, wait the same amount of time. The heat needs to be medium so that the oil does not boil too much. It is impossible to determine how long to fry chebureks with an accuracy of a second, because everyone has their own individual utensils. Here we focus on the crust of the product and our own experience. The pies are not covered with a lid during the frying process, but if there are concerns that the filling will be damp, you can do this at the end, turning down the heat a little.
Remove the finished products not with a fork, but with kitchen tongs. Place in a deep plate lined with a paper towel and cover. In this way, we simultaneously get rid of excess fat and maintain the softness of the baked goods. The pies should be served hot.

To accompany the chebureks, you can add spicy sauces from oriental cuisine: adjika, Bazhe or Katyk. They will highlight the taste of the dish.

Cooking in the oven

Frying in a large amount of boiling oil is unlikely to seem attractive to adherents of a healthy diet and those who watch their figure. So why refuse a delicious dish?

The solution is to bake oriental pies in the oven. The advantage of this method is that the filling will definitely not remain raw, as sometimes happens with semi-finished products that are fried in a frying pan.

Chebureks are prepared as follows:

Line a baking tray with baking paper and generously grease it with vegetable oil.
We lay out our preparations (without defrosting) so that there is a small free space between them.
Brush the surface of the pies with egg, otherwise they will not turn out golden brown and cover the baking sheet with foil so that it does not touch the baked goods. Preheat the oven to 200ºC.

You need to cook the frozen product for 15 minutes under foil, and then the same amount without it. You can, after the covering is removed, sprinkle the pasties with grated cheese and finely chopped herbs.

The taste of the dish is not quite familiar, but this does not make it any worse.

Multicooker instead of deep fryer

Modern kitchen assistants allow you to cook quickly and with minimal energy consumption. The multicooker will perfectly cope with the role of a stewpan or deep fryer, eliminating the need to wash off splashes of fat that fly away during frying and ensuring a delicious product at the end.

The crust of the “raw pies” will be crispy, and the filling will be tender and juicy.

Here's how to properly fry frozen pasties in a slow cooker:

Pour refined oil (sunflower, corn, cottonseed oil) into the bowl to a height of approximately 1.5 cm. Turn on the “Frying” mode and wait until the fat warms up to the desired temperature.
At the signal from the device, place frozen semi-finished products into the bowl: 2 or 4, depending on the volume of the multicooker.
Fry with the lid closed for 5 - 7 minutes, then turn over and cook for the same amount without closing. The exact time depends on the brand of the device, so if we fry pasties for the first time, we need lift them with a silicone spatula to check if the crust is burning.

If the multicooker does not have a “Frying” mode, “Baking” can successfully replace it. The steps are the same: preheat a glass of oil poured into the bowl for about 10 minutes, then lower the pasties into it and fry with the lid open on both sides until cooked. When the multicooker is closed, the process takes longer, and the crust on the pasties is not as crispy.

When do you need a microwave?

If the product has been frozen and already fried, it is best to reheat it in a microwave oven.

To do this, the pasties are placed in a plastic bag with pre-pierced holes and sent to the microwave. At maximum power to completely “restore” frozen pies, we it will take no more than 5 minutes.
If you want to fry a product without a bag, you need to sprinkle it with water before heating, otherwise the baked goods will turn out dry and lose their “signature” taste.

When buying frozen chebureks, it is better to take semi-finished products rather than an already fried product. Industrially prepared pies contain a large amount of carcinogens, since the oil in deep fryers is changed extremely rarely.

Is it possible to freeze pasties at home and how to do it correctly

There's nothing better than completely homemade baked goods. We are responsible for the quality of each ingredient and cook with love and care for our loved ones. But there is not always time to deal with the dough and filling, if we are talking, for example, about pasties.

And you don’t need to, because these wonderful meat pies can be frozen for future use!
Home harvesting is no different from industrial harvesting. It is permissible to freeze both raw products and fried ones, which we could not “overcome” in one go.

First, the product is placed on a tray, which is covered with cling film or generously sprinkled with flour, and sent to the freezer for a while. When blast freezing, 1 hour is enough, so that our semi-finished products “set”. Only after this, the already hard and non-stick pasties are packaged in sealed plastic bags or containers.

Now we can put the workpiece back in the freezer until we need it.
Subsequently, homemade chebureks stored at low temperatures are treated in the same way as store-bought ones.

If possible, you should freeze raw, rather than fried, products - at the end they turn out more juicy and tasty.

For those who have not yet tried cooking chebureks, we recommend that you definitely pay attention to this magnificent dish, equally suitable for both a quick family snack and for luxurious holiday treat.

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Cooking baked pasties in the oven. It can be easily prepared in your home kitchen. They are prepared from available products according to a simple recipe. You can include children in the cooking process and make several pasties with sausages. Ideal for a quick snack. Let's see, in the oven at home...

To prepare pasties, we will need the following products:

For the test:

3 cups (per 200 ml) wheat flour,
150 grams of water at room temperature,
0.5 teaspoon sugar (regular or brown)
4 tablespoons of vegetable or sunflower oil, odorless,
2 pinches of fine sea salt.

For filling:

2 tablespoons of vegetable or sunflower oil, odorless,
Fine sea salt to taste,
300-350 grams of minced meat (mixed or from one type of meat),
1-2 medium onions (to taste),
1-2 garlic cloves (optional).
Dry spices to taste
A little vegetable oil for greasing the pasties.

How to cook pasties in the oven:

Add salt and sugar to the sifted flour (two glasses) and mix. It is better to sift the flour several times, so pasties will turn out more crispy and tasty. We make a recess in the flour, into which we pour vegetable or sunflower oil and mix lightly. Then add water and stir until smooth.
Add the remaining flour and knead the dough, which we wrap in cling film and put in the refrigerator for half an hour.
Cut the peeled onion into small cubes. Heat the oil over medium heat and fry the onion for three minutes. Then add the minced meat to the frying pan along with the onions, season with salt and spices. The minced meat can be seasoned with chopped garlic. Fry the onion and minced meat over low heat for about 15 minutes.
Divide the dough into six equal parts. Then roll out the dough into thin flat cakes. We put a part of the meat filling on half of each cake, which we cover with the other half of the cake. In this way we form all the pasties.
Place a piece of parchment paper on a small baking sheet and brush with oil. Lay pasties on a baking sheet, brush each with vegetable oil or lightly beaten egg yolk. We set the temperature on the oven to 180 degrees, heat up and bake pasties for half an hour. Remove the finished pasties from the baking sheet and place on a plate.

Serve pasties with soup or as a separate dish.

In the oven Bake pasties at a temperature of 180 degrees.

In a slow cooker Bake the pasties on the “Baking” mode.

Chebureks in the oven

Ingredients for baking pasties
Minced pork or veal - 300 grams
Chicken eggs - 2 pieces
Flour - 3 cups
Sunflower oil - 5 tablespoons
Salted water - 1 glass
Onions - 2-3 pieces
Dill - 50 grams
Coriander, ground black pepper, salt - to taste

Chebureks in the oven

Dough preparation
Break chicken eggs into a bowl, grind with flour, pour in sunflower oil and grind again. Add salted water and knead until the dough is elastic. Wrap in film and put in the refrigerator for 3-4 hours.

Preparing the filling
Pass the meat, peeled and chopped onion, and chopped dill through a meat grinder, add salt, coriander and pepper. Add cold water 15 minutes before frying. The filling should have the consistency of thick sour cream.

Formation of chebureks
Divide the dough into circles with a diameter of about 15 cm, each of which is rolled out a little larger than a regular saucer, about 3-5 millimeters thick. Put the filling in the center, pinch the edges, and for beauty, you can zig-zag along the edge with scissors or press the edges together with a fork.

Baking pasties in the oven
Heat the stove to 180 degrees. Place the pasties on a baking sheet and bake for 30 minutes.

Chebureks in a slow cooker

Ingredients for baking pasties in a slow cooker
Minced meat - 400 grams
Flour - 500 grams
Chicken eggs - 2 pieces
Chicken broth - 100 ml
Salt - 1 teaspoon
Olive oil - 2 tablespoons
You can use chicken broth instead of water

Recipe for baking pasties in a slow cooker
Prepare the dough, filling and form the chebureks in the same way as for chebureks in the oven. Pour half a glass of oil or broth (or a mixture of both) into the multicooker, set to “baking” mode and cook for 20 minutes. Then turn the pasties over and cook for another 20 minutes.

Possible fillings for chebureks: meat, cheese, potatoes, cabbage, pumpkin, cheese and mushrooms, meat and cheese, ham and cheese, fish, tomatoes and cheese, rice.

Considered successful pasties with juicy filling, soft edge and tender dough. The latter, by the way, turns out to be quite fluffy and bubbly if you mix it. Delicious pies with meat or any other filling are known and loved by many, if not everyone!

The only drawback of chebureks is frying them in a frying pan with a lot of oil, which then cannot be washed off the stove and kitchen walls. What if bake them in the oven? Surprisingly, the products turn out no worse than fried ones, and the cooking time will take half as much.

Ingredients

Cooking

1 Sift the flour, add the egg, mix vigorously, then add the butter, repeat.
2 Heat the water slightly and add salt. Pour into the flour, knead the dough and place it in the refrigerator for 2 hours.
3 Add finely chopped onion to the minced meat, salt and pepper.
4 Divide the dough into identical portions and roll each thinly.
5 Place the filling and seal the edges with a fork.
6 Cover a baking sheet with parchment and place the pasties. Brush the products with beaten egg and sprinkle with grated cheese if desired. Cover the pasties with foil so that it does not touch the products.
7 Preheat the oven to 200 degrees. Total baking time is 30 minutes: 15 minutes under foil and 15 minutes without it.

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