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Chebureki are traditional Russian meat pies that are more similar to little meat turnovers than anything else. Traditionally made with a from-scratch dough and deep fried these babies can be both difficult and loaded with fat. My recipe features a no fry method and dough that is store-bought without sacrificing any flavor!!!

Baked Chebureki…Easy Russian Turnovers (with Meat)


  • Author: Mila Furman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 chebureki 1x

Description

Chebureki are traditional Russian meat pies that are more similar to little meat turnovers than anything else. Traditionally made with a from-scratch dough and deep fried these babies can be both difficult and loaded with fat. My recipe features a no fry method and dough that is store-bought without sacrificing any flavor!!!


Ingredients

Scale
  • 8 raw tortillas
  • 1 pound ground turkey or chicken (not too lean)
  • 1 cup fresh parsley
  • 1 medium onion
  • 2 tbsp of water plus more if necessary
  • salt and pepper to taste
  • olive oil for oiling pan

Instructions

  1. Preheat oven to 400 degrees.
  2. In a food processor combine parsley, onion, salt and pepper. Combine until processed finely.
  3. Combine the ground meat with the onion parsley mixture until fully combined. Add in water into the mix 1 tablespoon at a time until meat stops absorbing the water.
  4. Fry up a small piece of filling and taste for seasoning. Adjust as necessary.
  5. Place about 2 tablespoons of filling into the tortilla shell. Spread the filling out so that it is even across ONE HALF of the tortilla.
  6. Brush the ends of the tortilla with water lightly.
  7. Press down the side of the tortilla without the filling towards the side with the filling. Using a fork, press down on the edges creating a tight seal.
  8. Take a sheet pan and place about 2 tbsp of olive oil or butter on it.
  9. Place the chebureki on the sheet pan, making sure they do not overlap with each other. Brush the top with olive oil or butter.
  10. Place into the oven and bake until golden brown, about 8-10 minutes.
  11. Chebureki are traditional Russian meat pies that are more similar to little meat turnovers than anything else. Traditionally made with a from-scratch dough and deep fried these babies can be both difficult and loaded with fat. My recipe features a no fry method and dough that is store-bought without sacrificing any flavor!!!

Notes

1. If the tops of your chebureki do not brown nicely in the oven, just turn them over for a few minutes. It all depends on your oven strength.

2.  The nutritional information should be used for informational purposes only.

  • Category: Appetizer
  • Cuisine: Russian
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