Crispy, Juicy, Delicious: Chebureki - Russian Meat Pasties You'll Love!

Crispy on the outside, juicy on the inside, these pasties are a flavor explosion you won't want to miss. Their incredible taste and satisfying crunch make them a must-try. Follow along and see why I'm in love with this amazing recipe!
Ingredients:
For The Dough:
300g / 2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
150ml / 2/3 cup water
3 tablespoons oil
1 tbsp vinegar
For The Filling:
250g / 1/2 pound ground beef
1 small onion, grated
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 tsp paprika
1/2tsp garlic powder
1/4 tsp cumin
1/2 tsp baharat
45ml / 1/5 cup water
1 tbsp dried parsley
Oil, for frying
1. In a large bowl, combine water, oil, vinegar, and salt. Add half of the flour and mix until a dough begins to form. Now add the other half and start kneading with your hands. On a floured surface, knead the dough, until it’s smooth and elastic. If necessary, add more flour. Cover it with cling film and let allow it to rest for an hour in the refrigerator.
2. In a bowl, combine ground beef, onion, salt, pepper, paprika, garlic powder, cumin, baharat, parsley, and water.
3. Roll the dough into a log and cut it into 8 equal pieces. On a lightly floured surface, roll out each piece thinly into a circle, approximately 6-8 inches in diameter.
4. Spread a heaped tablespoon of the meat filling over the surface of one half of the circle, leaving a 1/2 inch clean border. Fold the other half of the dough over the meat. Crimp the edges with a fork to seal.
5. Heat up the oil in a frying pan over medium-high heat. Once it reaches 400°F / 205°C, carefully slide in your first meat pie. Once the bottom side turns golden brown, it’s time to flip the pie. Fry each side for 2-3 minutes or until golden brown. Transfer to a kitchen paper-lined cooling rack to soak up any excess oil.
Thanks for watching my video and have fun trying out this recipe!

[@moaazmahmoud7016]

👏👏