Meat Pies (Cebureki with meat)

Meat Pies: A Delicious and Flavorful Recipe

Who doesn’t love a warm, crispy snack filled with flavorful filling? Meat pies are an excellent choice for any meal, being versatile and full of character. This recipe for meat pies, also known as cebureki, is a perfect combination of soft dough and rich filling that satisfies even the most discerning tastes. Plus, it's a simple recipe ideal for preparing at home or for special occasions.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 6-8 pies

Ingredients

For the dough:
- 500-600 g of flour (for a fluffy dough)
- 400 ml of boiled water, at room temperature
- 1.5 teaspoons of salt
- 1.5 tablespoons of vegetable oil

For the filling:
- 1 kg of minced meat (can be pork, beef, or a combination)
- 3-4 medium onions, finely chopped
- 5 cloves of garlic (optional, for added flavor)
- Salt and black pepper, to taste
- Fresh herbs (parsley, dill, optional)

For frying:
- 500 ml of vegetable oil (enough for frying)

Preparing the dough

1. Sifting the flour: Start by sifting the flour into a large bowl. Sifting is essential to remove impurities and aerate the flour, which will result in a fluffier dough.

2. Creating a well: Make a well in the center of the flour where you will add the water, salt, and vegetable oil. It’s important for the oil to be at room temperature before use to incorporate better into the dough.

3. Mixing the ingredients: Use a fork or spatula to mix the ingredients in the well, gradually bringing in the flour from the sides. Continue until the dough starts to come together.

4. Kneading: Transfer the dough to a lightly floured surface and knead it for 5-7 minutes. If necessary, add more flour, but be careful not to overdo it; a dough that is too tough will not yield good results. The dough should be smooth and elastic.

5. Resting the dough: Wrap the dough in plastic wrap or place it in a plastic bag and let it rest in the refrigerator for about 30 minutes to make it easier to handle.

Preparing the filling

1. Choosing the meat: You can use pork, beef, or a combination of both. If you choose frozen meat, make sure to thaw it in advance.

2. Mixing the ingredients: In a large bowl, combine the minced meat, finely chopped onion, crushed garlic (if desired), salt, pepper, and fresh herbs if using. Mix well until you have a homogeneous mixture.

3. Checking the seasoning: It’s recommended to taste-test the filling. You can fry a small amount of the mixture to check if it has enough salt and pepper.

Forming the pies

1. Dividing the dough: Remove the dough from the refrigerator and divide it into small pieces, about the size of a golf ball. These pieces will be used to form the pies.

2. Shaping the discs: Take each piece of dough and roll it between your palms to form a ball. Then, press each ball to form a flat disc.

3. Rolling out the dough: Use a rolling pin to roll each disc of dough into a thin pancake, about 2 mm thick.

4. Adding the filling: On one half of each rolled-out disc, place a tablespoon of the meat mixture. Ensure there’s enough space around the edges to seal the pie.

5. Wrapping the filling: Fold the other half of the disc over the filling, forming a pocket. Use your fingers to press the edges together and seal them well. You can use a fork to create a decorative pattern and ensure they are sealed tightly.

Frying the pies

1. Heating the oil: In a deep skillet, add the oil and let it heat well. You can check if the oil is ready by dropping a small piece of dough into it; if it bubbles and rises to the surface, it’s time to fry.

2. Frying: Carefully place the pies in the hot oil, being careful not to overcrowd the pan. Fry them on each side for 3-5 minutes, or until golden and crispy.

3. Removing the pies: Use a spatula to remove the pies from the oil and place them on a paper towel to absorb excess oil.

Serving

Meat pies are served hot, accompanied by a cup of fragrant tea and, optionally, a spoonful of sour cream. This combination adds extra flavor and makes every bite a true delight.

Helpful tips

- Dough: If you want to be even more creative, you can add spices or herbs to the dough for added flavor.
- Filling: You can experiment with different fillings, such as cheese, mushrooms, or vegetables, to create interesting variations.
- Freezing: Unfried pies can be frozen. Arrange them on a tray and place them in the freezer. Once frozen, you can transfer them to freezer bags. When you want to serve them, you can fry them directly from the freezer.

Nutritional benefits

These meat pies are an excellent source of protein from the meat, while the onion and garlic add beneficial vitamins and minerals. Additionally, if you choose to use lean meat, you can reduce the fat content.

Frequently asked questions

1. Can I use cooked meat?
- Yes, it’s an excellent option and can add extra flavor to the filling.

2. How can I make the pies healthier?
- You can use lean meat and bake the pies instead of frying them.

3. What is the best type of oil for frying?
- Sunflower oil or canola oil are ideal due to their high smoke point and neutral flavor.

Meat pies are a versatile and delicious choice that can be adapted to everyone’s tastes. Try this simple recipe and enjoy every bite!