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Chebureki (Crispy Meat Hand Pies)

Chebureki (Crispy Meat Hand Pies)

Chebureki are crispy, golden hand pies filled with a savory blend of ground beef or lamb, onions, garlic, and spices. This Crimean street food is perfectly fried, creating a crunchy outer shell with juicy, flavorful filling inside. These homemade chebureki are a must-try for lovers of fine dining recipes, homemade recipes, and high-protein dinner ideas.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 1 hour 47 minutes
Course Aperitivo
Cuisine Crimean / Eastern European
Servings 16 chebureki
Calories 320 kcal

Ingredients
  

  • Dough:
  • 4 cups all-purpose flour
  • 1 ½ cups hot water
  • 3 tbsp vegetable oil
  • 1 tbsp vodka or white vinegar optional
  • 1 tsp kosher salt
  • Filling:
  • 1 ½ lbs ground beef or ground lamb
  • 1 large yellow onion peeled and quartered
  • 2 cloves garlic
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp paprika
  • ⅛ tsp cayenne powder optional
  • ⅓ cup fresh parsley
  • ½ cup ice-cold water
  • For Frying:
  • Vegetable oil for deep frying

Instructions
 

  • Make the Dough:
  • In a stand mixer, sift flour into a bowl.
  • In a separate bowl, whisk together hot water, vegetable oil, salt, and vodka (if using).
  • Add the liquid mixture to the flour and mix using a dough hook on medium-low speed until a soft, non-sticky dough forms. Adjust with a little more flour or water if needed.
  • Cover and let the dough rest for 30 minutes.
  • Prepare the Filling:
  • In a food processor, blend onion, garlic, salt, pepper, paprika, cayenne, parsley, and ice-cold water until pureed.
  • Mix this puree into the ground meat until well combined. Set aside.
  • Shape the Chebureki:
  • Divide the rested dough into 12 equal balls. Cover with a towel.
  • Roll out one ball into a thin 8-inch circle.
  • Spread 3 tbsp of meat filling over half of the dough, leaving a slight edge.
  • Fold over the dough to form a half-moon shape.
  • Seal edges by pressing with fingers, then crimp with a fork. Trim any uneven edges if needed.
  • Fry the Chebureki:
  • Heat ½-inch of vegetable oil in a skillet or cast iron pan to 375°F (190°C).
  • Fry chebureki in batches for 2-3 minutes per side until golden brown and crispy.
  • Transfer to a paper towel-lined plate to drain excess oil.
  • Serve:
  • Enjoy warm with sour cream or your favorite dipping sauce!

Notes

  • Storage: Store leftover chebureki in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
  • Dough Tip: Vodka or vinegar helps create an extra crispy texture.
  • Variation: Swap parsley for cilantro or add a pinch of cumin for a different flavor twist.