Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the recipe for pasties with cheese in a frying pan.
For the dough, premium wheat flour is best. It has optimal gluten, which allows the dough to be elastic and soft, but at the same time strong enough not to tear during frying. However, if you want the dough to be softer and “airier”, you can use second grade flour, but it requires a little more attention during the kneading process so that the dough does not turn out too dense.
For the filling, it is important to choose cheese that melts without becoming too watery. The best choice for chebureks, in my opinion, is suluguni cheese. This is a traditional Georgian cheese that melts perfectly and has a pleasant viscous texture. When hot, it stretches, creating exactly the effect that makes pasties so appetizing. This cheese has a soft, slightly salty taste that is perfectly balanced with the dough. You can also use mozzarella. It melts well and gives the filling the same pleasant viscousness. However, it may be a little softer in texture.
For those who like a richer, slightly more savory cheese flavor, cheddar can also be an interesting choice, but it is best paired with more neutral cheeses so as not to overwhelm the flavor of the filling. If you don’t have access to suluguni or mozzarella, you can use Adyghe cheese. It is not as stretchy as suluguni, but the filling will also be tasty. Some cheeses can be very salty, so when choosing a cheese filling, it is better to focus on your taste or control the amount of salt in the dough to balance the overall saltiness of the dish.
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Step 2
Bring the water to a boil. The water should be boiling, not hot. Add salt. Stir the water with a spoon until the salt is completely dissolved in boiling water.
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Step 3
Sift the flour first. Make a depression in the center. Pour in boiling water with salt.
Boiling water helps the dough bind better, improving its texture. It becomes more plastic, does not tear when forming chebureks and does not lose shape during frying. Dough in boiling water does not require long kneading, which saves time and effort. It's easier to roll out. It will not stick to the rolling pin or table, as happens with cold dough. Boiling water helps prevent the dough from hardening during frying.
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Step 4
Pour in refined vegetable oil.
Butter helps make the dough softer and more elastic, and also gives the dough a special tenderness. Thanks to the addition of oil, the dough becomes more pliable and easier to roll into thin cakes. This makes it possible to make chebureks with a thin, crispy crust, rather than with a thick dough.
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Step 5
Mix the flour with boiling water and butter with a spoon so as not to burn yourself. All dry ingredients should become moist.
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Step 6
Knead the dough with your hands. It does not have to be perfectly smooth and homogeneous — it is more important that all the ingredients are well mixed and the dough does not leave any lumps of dry flour. If it remains a little «teary» or slightly uneven, that's okay — the dough will become smoother after it rests in the refrigerator.
Cover with cling film. Place in the refrigerator for an hour.
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Step 7
Remove the dough from the refrigerator. Punch down on a board. After proofing, the dough becomes very smooth and homogeneous. It does not stick and does not require adding flour.
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Step 8
Divide the dough into 15 equal pieces. Form into balls. The weight of one bun is 50 g. Cover with cling film to prevent chapping. Leave for 8-10 minutes.
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Step 9
Grind the cheese on a grater. Can be on large or medium. Additionally, you can add aromatic chopped herbs.
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Step 10
Roll out the dough into a thin round layer. To make the chebureks a perfect round shape, you can place a plate on top and cut out an even circle.
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Step 11
Place grated cheese on one side of the dough. Adjust the amount of cheese at your discretion.
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Step 12
Cover the filling with the second half of the dough. First pinch the edges with your hands, gently squeezing out the air, then go through with a fork.
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Step 13
Follow these steps with all the dough and filling.
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Step 14
Heat oil in a deep frying pan. It should be hot enough so that the dough immediately begins to brown and form a crispy crust. Carefully place the pasties into the hot oil to avoid burns and splashing of the oil. Fry on one side for about 2-3 minutes until golden brown on slightly below medium heat.
Important: To fry chebureks in a deep frying pan, you need a lot of oil so that it completely covers the workpieces. I needed about 450 ml. However, this depends on the size of the frying pan and the workpieces — the main thing is that there is enough oil so that the pasties do not touch the bottom of the frying pan, but are completely immersed in the oil.
Refined sunflower oil is ideal for frying, as it has a high smoke point without imparting a strong aroma that can overpower the taste of pasties. In order for the oil to reach the desired temperature, it must be heated over medium heat. To check the temperature of the oil, you can use the old method with a wooden stick or wooden spoon: dip the end of the stick into the oil, if bubbles begin to form around it, the oil is hot enough. You can also add a little dough, if it immediately begins to bubble and rise, then the oil temperature has reached the desired level.
The oil temperature for frying pasties should be about 180–190°C. If you have a kitchen thermometer, this will be the most accurate way to monitor the temperature.
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Step 15
Turn over to the other side and fry until the pasties are evenly golden and crispy.
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Step 16
Carefully remove the finished pasties with cheese from the oil. Place them on paper towels or napkins to dry a little and remove excess oil.
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Step 17
Chebureks with cheese in a frying pan are ready. Bon appetit!
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