Easy Chebureki With Beef And Pork makes for a quick snack or side dish. This traditional Russian meat pie is stuffed with two kinds of meat, deep-fried, and dipped in sour cream. They’re crispy and delicious!
⅓cupparsley, finely chopped, you can also use green onion or dill
16raw flour tortillas
1.5-2cupvegetable oil, canola or extra light olive oil
In a large bowl, thoroughly mix together 1 pound of ground beef and pork, finely chopped onion, 1 tsp of salt, and 1/4 cup of water.
Place about 2 tablespoons of meat filling in the middle of 1 raw tortilla. Spread the filling around the tortillas to create a half-circle, leaving about a ½ inch border around the edge. Fold the dough in half, making sure to let any air out. Use your fingers to press down on the edges of the dough to seal. Use a pizza cutter to trim along the edge of the dough (this will also give the chebureki a fun design). Alternatively, use a fork to press down the dough to seal the edges fully.
In a skillet, add enough oil to cover the bottom (about 1.5 to 2 cups). I typically start with less oil and add more halfway (while cooking in batches).
Over medium-low heat, fry 2 chebureki in the skillet at a time. Fry for about 2 to 3 minutes per side or until golden in color.
Place the cooked chebureki on a plate with a paper towel to absorb the extra oil. Let them rest for at least 5 minutes as to not burn your mouth.
Enjoy while hot with a side of sour cream and salad!
Freeze the uncooked leftovers and fry them up to enjoy them over several weeks! Store leftover uncooked chebureki by wrapping a batch in plastic wrap with a piece parchment paper in between each pie. Seal them in a Ziploc bag and freeze for up to 3 weeks.To thaw, place the frozen chebureki in the fridge overnight and cook in a frying pan with a little oil over medium heat until cooked through.