Chebureki - Russian Meat Hand Pies

Chebureki are a simple and straightforward Russian meat hand-pie, similar to Jamaican patties or Cornish pasties, but even simpler than those because they are made with a very basic unraised dough. What I used was not the traditional wheat flour dough, but one based on the buckwheat wraps I've been making lately. Well, it is the buckwheat wraps, with a little oil added. Much better for me, and even tastier, in my opinion. 

Here is where I have to admit I actually used rye flour instead of buckwheat. Sadly, it was okay but not something I intend to repeat. Rye has a slightly sticky quality to it, and here it came across as downright gummy, possibly because the flax meal tends that way too. Next time, it will be back to the buckwheat. But otherwise, these were really delicious and much simpler and faster to make than I would have expected.

These are often described as being fried, and some people do seem to deep fry them. Shallow frying seems to be at least as common, though, and you don't need huge amounts of oil to cook them - just enough to make the dough crispy. If you have patted the filling thin enough they will easily cook through in quite a short period of time.

 

6 to 8 chebureki (3 to 6 servings)

40 minutes prep time

 

Make the Filling:

1/2 cup finely chopped parsley

1/2 cup finely chopped green onions

up to 2 tablespoons finely chopped fresh dill, if available

1/4 to scant 1/2 teaspoon salt

freshly ground black pepper to taste

450 grams (1 pound) lean ground beef OR lamb

 

Wash, dry, and finely chop the herbs. Put them in a mixing bowl with the salt and pepper. Add the beef and mix everything very thoroughly - with your hands is best.

Make the Dough & Finish:

1 1/4 cups water

2 tablespoons mild vegetable oil

1 cup buckwheat flour

1 cup ground flax seeds

1/2 teaspoon salt

oil to fry

 

Put the water and oil in a mid-sized saucepan and bring them to a boil. Meanwhile, mix the flour, flax meal, and salt in a small bowl. 

When the water boils, turn off the heat and dump in the dry ingredients. Immediately mix well to form a dough. Transfer it to a plate or clean counter top to cool slightly. (Soak the pan.) 

Divide the dough into 6 or 8 equal portions. Dusting them with buckwheat flour to prevent sticking, roll them out into thin circles. Divide the meat filling into 6 or 8 portions to match the dough, and flatten one portion onto each circle of dough, covering half of it to within about 1/2" of the edges of the dough. You need enough dough to pinch sealed, but the meat will shrink away from the edges as it cooks, so get it as close as is reasonable. Fold the uncovered half of the dough over the meat and press it sealed with a fork. You may wish to trim the edges with a pizza cutter to make a neat half-circle. Set each aside as they are formed. 

Heat a shallow skillet or griddle over medium heat. Add enough oil to cover the bottom of the pan generously. Cook the chebureki for 3 to 4 minutes on each side. Reduce the heat if they are browning too fast. Serve at once, although you can keep them warm in a 200°F oven as they are done to allow for them all to be ready at once.

Last year at this time I made Chicken Thighs Stuffed with Sorrel & Mushrooms.