Chebureki - Meat Pastry Recipe

Ever since I can remember, my Papa Bear has talked about this Russian meal that has ground meat inside a pastry. 

I've made sausage rolls, sausage bread, sausage balls...nothing was even  close.

Then my husband went out of town with his friend and ate at a Russian restaurant. 

And there it was....

Chebureki.

Naturally, when he got home all he could talk about what the Chebureki. And next, naturally, he set out on his mission to recreate this dish.

(I think there is nothing cuter than my husband, with my apron on, in my kitchen, covered in flour and spices! LOVE IT!!)

~~~*~~~**~~~**~~~**~~~**~~~**~~~*~~~

For the dough he combined:

2 1/2 - 2 3/4 cups of flour

      1/2 cup water (depending of feel of dough)

4 Tbsp of olive oil

1/2 tsp sugar

1/3 tsp salt

1.) Whisk together all dry ingredients, then add olive oil.

2.) Add water and knead until the dough is no longer sticky.

(If it's sticky, add a bit more flour. If it's stiff, add a bit more water.)

You will see the dough no longer stick to your fingers. That's when you know it's good to go.

3.) In a separate bowl, combine:

1-2 lbs of ground meat

(We used 1 lb each of beef and lamb)

1/2 onion finely chopped

finely chopped parsley, cilantro, green onions

salt and pepper to taste

4.) Roll dough flat to a thickness of about 1/10 inch.

5.) Use small size bowl or lid to create circles, and cut.

(For remaining dough, roll, flatten and cut until all dough used.) 

6.) Fill one side of each circle with meat mixture. Leave a small edge. Pull the empty side of the circle over, covering meat. Press the edges together.

7.) Place each Chebureki meat pastry pouch into a prepared pan w/hot oil.

(We cooked ours alternating between medium and low-medium.)

Cook each about 5-7 minutes on each side until golden brown. 

Drain each Chebureki on a plate with a few paper towels.

Serve alone or with feta cheese or sour cream. 

There are so many variations you can create with this.

You can use ground chicken, potatoes, add feta cheese inside, use only fresh veggies inside...you name it.

The most important thing is getting the dough down and with this recipe, the dough is super simple. 

These Chebureki were so very delicious. I can't believe they were so super simple and we waited this long (nearly 20 years) to make it!

I can certainly see this being served on a regular basis, because they are so very simple!!!

~~~*~~~**~~~**~~~**~~~**~~~

We had storms all night and they are supposed to continue all day. There are flash floods warning though out the area. 

This is the perfect day to stay home and bake. My neck is still having cramps and spasms, so it will have to be my girls baking.