Crispy dough for pasties with bubbles - 10 delicious recipes with photos step by step

Each culinary specialist has his own recipe for making crispy dough for pasties with bubbles. To get an amazing crust, you need to know some tricks and secrets of making dough, because the taste and appearance of the dish depends on it. We took care of this and prepared a variety of recipes with photos step by step, with them even novice cooks will definitely get delicious and crispy pasties.

Choux pastry for pasties on boiling water

One of the favorite dough options for many cooks and housewives is the method of making flour. By right, the classic and standard version of the dough, from which you can make dough not only for pasties, but also for other pastries.

Cooking time: 60 minutes

Servings: 12

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  Pour water into a saucepan and pour in vegetable oil, add salt and put on fire until boiling.
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  Sift the flour using a sieve, you can even twice, this will only make the dough more sticky. Pour boiling water and butter into a bowl of flour, so you have made the flour. Stir and let cool.
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  While the mixture is still warm - add the egg and start kneading with your hands, if convenient, transfer to the table sprinkled with flour. Cover the dough with a cup and rest for 30 minutes. The flour will interact with the rest of the food and you will get the dough that we wanted, soft and elastic.
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  Roll the lying dough into a rope and divide into pieces. Roll each into a thin round layer, moving from the center.
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  Place the filling on one side, leaving the edge free.
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  Connect the edges by pressing with your fingers and placing a plate, trim the edge straight.
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  Additionally, for strength and beauty, walk along the edge with the teeth of the fork. Sculpt pasties as you fry so that the dough does not dry out.
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  Heat oil in a high-sided skillet and test the frypot to make sure it's done by dipping a piece of dough into it. If bubbles form around it, the oil is ready. Take out this slice and fry the pasties on both sides.
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  Put the finished fragrant and crunchy pies on paper towels to remove excess oil.

Dough on water for pasties with meat

Home-made aromatic and crispy pasties will be much tastier than purchased ones, and you don't have to worry about the quality of the product. And this amazing aroma of meat pasties, which makes you appetite, even if you are not hungry. From such a dough, with the simplest ingredients cooked according to the rules, you get pies with a golden crisp crust and bubbles.

Ingredients:

• Flour - 3 cups
• Vegetable oil - 1/3 cup
• Chicken egg - 1 pc.
• Salt - 1 tsp
• Water - ¾ glass

Cooking process:

1. Sift the flour twice into a deep bowl, add salt and stir a little.
2. Add water to flour in small portions and stir with a fork. You should get flakes, thanks to which the dough will be, as it were, flaky.
3. Remove the yolk from the egg and combine with the dough. Stir well. Pour vegetable oil into the dough and collect everything in a ball. Transfer to a bag and rest for 30 minutes to swell the gluten. Lying dough is more plastic and rolls out easier.
4. Roll out the ball into a long sausage and cut into 10 pieces.Form each part into a ball and cover with a towel so as not to dry out.
5. Roll out very thin cakes.
6. Take a saucer as a template, place it on the flatbread and trim off the edges. Turn the dough over, it is more sticky from below, so it will be more convenient to fasten the cheburek.
7. Put prepared minced meat on one half of the flatbread and cover with the other half. Pinch the edges. Work the teeth of the fork along the edge on both sides, pushing through them.
8. Fry the cheburek in a large amount of very hot oil in a high-walled container. Place it on a paper towel to remove excess grease. The dough is bubbly, golden and crunchy.

Dough for chebureks crispy on kefir

A simple and quick option for making the dough will delight home-baked lovers with an amazing golden brown crust when frying pasties and an excellent crunch. The dough made with kefir is loved by many housewives for its softness and tenderness.

Ingredients:

• Flour - 4-5 cups
• Kefir - 1 glass
• Chicken egg - 1 pc.
• Salt - 1 tsp

Cooking process:

1. Pour kefir, which you took out of the refrigerator in advance, into a dry deep dish, combine with a raw chicken egg and sprinkle with salt.
2. Beat well with a fork or whisk and mix the entire kefir blank until smooth.
3. Sift flour 2 times into another dry and clean bowl to fill it with more oxygen. Add a spoonful of flour to the dough without stopping to stir.
4. At some point, stirring with a fork will be problematic, then sprinkle flour on the table surface and transfer the dough to it.
5. Work with the test manually. Take as much flour as the dough requires, add a little and knead. Just do not overdo it, otherwise it will be very difficult to work with a tight dough, it must be elastic and soft. Gather the dough into a ball, put it back in the bowl, cover with plastic wrap and refrigerate for an hour.
6. Roll out the rested dough into a thick rope, divide into equal pieces and roll out to make delicious pasties.

Dough for pasties with vodka

Vodka gives the dough a friability, which causes bubbles to form when frying. After heating, the alcohol from the dough completely evaporates, and the dish will be non-alcoholic, so do not be afraid that the taste or smell will remain. Vodka will make its own adjustments to the properties of the dough and will remain unnoticed. Finished products prepared according to this recipe do not stale over time.

Ingredients:

• Flour - 450 g.
• Water - 200 ml.
• Vegetable oil - 60 ml.
• Chicken egg - 1 pc.
• Salt - 1 tsp
• Vodka - 1 tbsp. l.

Cooking process:

1. Pour warm water into a deep bowl, add oil and vodka. Add one egg and sprinkle with salt. Beat the whole mass well.
2. Sift the flour little by little into a bowl and continue stirring with a spoon.
3. When it becomes difficult to stir, transfer the dough to a convenient surface (table, board) and knead further with your hands.
4. When the dough is kneaded to a soft and elastic structure, cover it with plastic wrap and leave for 40 minutes. After that, you can cook pasties from it.

Dough for pasties without eggs

By brewing the dough, absolutely without eggs, the dough turns out to be plastic and soft. Therefore, it is so convenient and pleasant to work with him.

Ingredients:

• Wheat flour, premium grade - 300-400 g.
• Boiling water - 1 tbsp.
• Vegetable oil - 1 tbsp. l.
• Salt - ½ tsp

Cooking process:

1. Pour half a liter of clean water into a saucepan, boil and salt.
2. Pour the flour sifted twice in water and stir vigorously.
3. Place the hot lump on a plate and let cool.
4. Knead it on a comfortable surface until a soft dough is obtained.
5. A tight ball should form. Set it aside to stand and rest for 20 minutes, just cover it with a film on top so that the dough does not dry out.
6. Roll out the dough from the center to each edge into a thin layer. Cut out circles (about 20 cm) using a round object (plate) of the desired size.
7. Pour oil into the cauldron so that the pies float freely in it.
8. Place the filling in the dough, secure the edges and fry in oil on both sides. Place the pasties on heavy paper towels to remove excess fat and serve.

Dough for pasties on mineral water

Elastic, soft and at the same time crispy dough will turn out if you cook it in this way. Mineral water is best used with a strong or medium gas in order to get the bubble effect, and cool it well beforehand.

Ingredients:

• Wheat flour, premium quality - 400 g.
• Mineral sparkling water - 200 ml.
• Vegetable oil - 1 tbsp. l.
• Salt - ½ tsp
• Sugar - ½ tsp.

Cooking process:

1. Combine salt with sugar in a deep cup and sift flour immediately to them.
2. Stir the dry ingredients and slowly pour mineral water into them, a foam forms.
3. Knead the dough with a spoon while you can and move on to kneading with your hands on the table. Cut the dough and turn it out, continuing to knead it from the inside, it is more moist there.
4. Place in a plate, cover to keep it dry, and set aside.
5. Separate the balls from the dough and roll out the cakes, cover the rest with a towel. It is necessary to roll out the dough not with flour, so that it does not burn, but with oil. Put some oil on the table and use a rolling pin to form thin cakes, a little of it, while stretching. Try to avoid creases and folds, otherwise the cheburek will be fragile and may tear.
6. Stack the filling, pin the edges and sauté a lot of oil on both sides over high heat. Crunchy and appetizing pies are obtained from dough on mineral water.

Dough for pasties on beer

Do you want a golden brown crust with bubbles and an amazing smell of pasties for the whole house? Beer is a great alternative to yeast for dough. Try it and see for yourself.

Ingredients:

• Flour - 400 g.
• Light beer - 1/8 l.
• Vegetable oil - 1 tbsp. l.
• Chicken egg - 1 pc.
• Salt - ½ tsp

Cooking process:

1. Break an egg into a glass, add salt to it and stir until the crystals dissolve.
2. Sift flour, preferably 2 times. This will only improve its properties and give it airiness.
3. Add an egg to 2/3 of the flour, pour in vegetable oil and light beer. Start kneading the dough, which will be a little yellowish due to the foamy drink.
4. Knead until difficult in a bowl. Transfer to a floured surface. Bring the dough to elasticity, adding a little flour if necessary.
5. Knead for no more than 10 minutes. Cover the dough with a napkin and let the gluten swell for half an hour. Then proceed to the formation of pies and frying. The dough turns out to be very soft, so it should be rolled out neatly and evenly so that it does not break when frying.

Dough for pasties with milk

Our ancestors used to prepare dough in this ancient way. A proven and reliable way to make crispy and bubbly dough.

Ingredients:

• Flour - 2-3 cups
• Milk - 1 glass
• Vegetable oil - 2 tbsp. l.
• Chicken egg - 1 pc.
• Salt - 1-2 pinches

Cooking process:

1. Pour milk of any fat content into a deep bowl. Add an egg there, cover with vegetable oil and sprinkle with salt. Whisk everything thoroughly until smooth.
2. Sift the flour separately using a sieve. Spoon flour into the dough, stirring each time.
3. When the dough does not mix well with a whisk, sprinkle flour on the table and transfer a lump of dough onto it. Then knead the dough with your hands, adding flour if necessary. You may need a little more or less flour than the recipe says. The dough should not stick to your hands, but it should not become tight either. Place the dough back in the bowl, cover the top with a towel to keep it dry, and let it sit for half an hour.
4. After that, separating one piece at a time, roll out thin round cakes with a rolling pin from the dough and form pasties, placing the filling on one half and pinching the edges.

Dough for pasties with mayonnaise

The addition of mayonnaise to the dough has become a new and not yet well-known trend in cooking.This product contains an egg, salt and has certain qualities that make working with the dough simple, pleasant and convenient, it does not stick to your hands, it rolls thinly, and the pasties from it are crispy and bubbly, just delicious. Take note of this recipe!

Ingredients:

• Flour - 500 g.
• Water - 250 g.
• Mayonnaise - 100 g.
• Salt - a pinch

Cooking process:

1. Pour cooled boiled water into a bowl and add a little salt to it (not necessary, because there is salt in mayonnaise) and measure out 100 g of mayonnaise.
2. Stir the contents with a whisk.
3. Separately sift the flour and, pouring it a little into the liquid mass, continue stirring.
4. Stir first with a spoon, and when it becomes very uncomfortable - wrinkle with your hands. When the dough becomes elastic, after about 10 minutes of exposure, set it aside, covered with a towel for 30 minutes. And for now, do the minced meat.
5. Divide the lying dough into equal balls.
6. Roll each one in turn into a tortilla and place the filling.
7. To hold the edges together, fold the dough in half and use a fork to make a pattern with the cloves. Fry pasties in a large amount of oil on both sides for 3-5 minutes. Place on a napkin to absorb excess fat and serve hot.

Bon Appetit!

Dough for pasties for cooking in a bread maker

If you are a happy owner of a bread machine, then the most important mission you have for making dough is to keep the proportions of the ingredients. The kitchen assistant will save your time and take on the most routine work, while doing it perfectly, and you can calmly start preparing the filling at this time.

Ingredients:

• Flour - 500 g.
• Water - 250 g.
• Sunflower oil - 1 tbsp. l.
• Salt - 0.5 tsp.
• Vinegar 9% - 1 tsp

Cooking process:

1. Pour sunflower oil and cooled boiled water into a bucket. Add vinegar and salt.
2. Sift all the flour into a bowl at once and place it in the bread maker.
3. Deliver a program for the test. It usually takes the assistant 15 minutes to knead.
4. When the machine is finished kneading, the dough will be soft and elastic. If you cook for a large company, you can make another portion. While you are sculpting this part, it will be ready too.
5. Divide the dough into equal pieces, roll out thinly and lay your favorite filling in a thin layer. Pin the edges together and sauté in plenty of oil.

Enjoy cooking!