Mini chebureki with meat

In order for the dough to become elastic and easily rolled into cakes, it should be a little infused before sculpting, so we will start the cooking process with it. Add a beaten egg, salt, a glass of warm water to the flour and knead the dough. Add flour as you knead, if necessary.

Sprinkle the finished dough with flour and wrap with a towel or pack in a plastic bag.

While the dough is gaining strength, take the time to fill. Finely chop the onion and add it to the minced meat along with salt and black pepper. Do not feel sorry for the onion - it is its quantity that largely determines the taste and juiciness of future chebureks.

And now it's time to arm yourself with a rolling pin and start sculpting. Separate part of the dough, roll it into a sausage and cut into equal pieces. Roll each into a cake - thin, but not too much so that the dough breaks during frying. Spread a couple of teaspoons of prepared minced meat on a cake and, pressing tightly with your fingers, connect the edges of the dough. If the minced meat is not fat enough, you can add a piece of butter in portions inside each of the chebureks.

Spread the "cheburek semi-finished products" in a pan with well-heated vegetable oil and fry on both sides over low heat. While pasties are fried, you can start preparing the next batch.

Serve ready-made chebureks hot with your favorite sauce, sour cream, herbs or vegetables.
Enjoy your meal!