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Preparation Time
35 min
Cooking Time
50 min
Serves
3
Difficulty
Categories
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We are sure that lean pasties with potatoes and mushrooms will impress even convinced meat eaters, as well as supporters of the “purity” of traditional recipes. And indeed, why resist or defend conservative principles if the dish is really tasty and appetizing?! The recipe for chebureks is simple, although not too quick. First you need to boil the potatoes and fry the mushrooms separately. Then, or at the same time, knead the dough. Well, then we roll it out, cut out circles and form pasties, “packing” the filling with potatoes and mushrooms. Then all that remains is to fry the pasties in oil and serve, to the delight of all household members.
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Serves:
Flour - 350 g
Water - 250 ml
Refined vegetable oil - 2 tbsp
Salt - to taste
Potato - 500 g
Champignons 4 seasons sliced - 100 g
Garlic - 1 clove
Parsley - 3 bunch
Refined vegetable oil - to taste
Soy sauce - 1 tbsp
Ground black pepper - to taste
Salt - to taste
1
Prepare all the ingredients for lean chebureks with mushrooms. Peel the potatoes and cut into slices. Place in a saucepan, add water and bring to a boil. Add salt and cook for 15 minutes over medium heat.
2
While the potatoes are cooking, prepare the dough for the pasties. Sift flour with a pinch of salt into a wide bowl. Bring the water to a boil. While stirring with a spatula, pour in 250 ml of boiling water. When the mixture has cooled slightly, knead with your hands. Add vegetable oil. Knead thoroughly to form a soft, elastic dough. Cover with film and leave for 30 minutes.
3
Prepare the filling for the chebureks. Cut the onion into small cubes. Chop the garlic. Heat some oil in a frying pan. Add onion. Stirring, fry until light golden brown.
4
Cut the champignons into small cubes. Add to skillet with onion and garlic. Fry, stirring, over medium heat for about 10 minutes. Remove from stove.
5
Combine fried mushrooms with chopped garlic (if you like it spicy, also add chopped chili pepper). Add soy sauce, pepper and a little salt if necessary.
6
Drain the boiled potatoes, leaving a little at the bottom. Mash into a puree. Add fried mushrooms. Taste and, if necessary, add a little more salt to the cheburek filling.
7
Remove any rough stems from the parsley. Finely chop the remaining greens. Add it to the potato and mushroom filling. Mix thoroughly. The filling for the chebureks is ready.
8
Sprinkle a work surface with flour and roll out the dough onto it into a thin layer. Cut out circles with a diameter of about 10 cm. Distribute the potato and mushroom filling over them. Fold each filled tortilla in half. Press the edges first with your fingers, then with a fork.
9
Heat refined vegetable oil in a saucepan or wide saucepan. Dip one or more dough pieces into it and fry on both sides until golden brown. Transfer the finished pasties from the saucepan onto paper towels to absorb excess fat.
10
Fry the remaining dough pieces in the same way. Hot lean pasties with potatoes and mushrooms can be served with herbs or a salad of fresh vegetables.
Serves:
Fat
104
Carbs
362
Protein
72
Kcal
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