Go Back
–+ servings

Meat turnovers with kefir dough

Prep Time 30 minutes
Cook Time 30 minutes
Dough resting time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces
Print the recipe

Ingredients

For the dough

  • 400 g all-purpose flour About 400 g; add gradually to keep the dough soft. Have extra flour for dusting.
  • 200 ml plain milk kefir
  • 1 egg
  • 1 pinch salt

For the filling

  • 400 g ground pork Ground beef also works.
  • 1 onion Peel and chop very finely.
  • 20 g fresh parsley Chop finely.
  • 2 tbsp plain milk kefir
  • 100 ml plain cold water Keeps the filling juicy; broth also works.
  • 1 tsp salt
  • 1 tsp ground black pepper

For frying

  • 500 ml sunflower oil Use refined sunflower oil for frying: about 1 cm deep in a 26 cm pan. Have a little extra to top up between batches.

You will need

  • Mixing bowls
  • Kitchen scale and measuring jug
  • Knife and chopping board
  • Rolling pin
  • Fork
  • High-sided frying pan, about 26 cm, and spatulas
  • Thin-probe food thermometer
  • Kitchen paper

Instructions

Make the turnovers

  • Beat the egg, 200 ml kefir and a pinch of salt together in a bowl.
  • Gradually knead in the flour to make a smooth, soft dough that no longer sticks to your hands. Stop adding flour before the dough feels stiff; you may not need it all.
  • Cover the dough and let it rest for 20 minutes.
  • While the dough rests, thoroughly mix the pork, finely chopped onion and parsley, 2 tbsp kefir, the cold water, and the salt and black pepper for the filling. Refrigerate the filling while you roll out the dough.
  • Divide the dough into 12 equal pieces and roll each into a thin circle, about 1–2 mm thick, on a lightly floured surface.
  • Stir the filling again, then spread an equal share thinly over one half of each circle, leaving a clean 1 cm border.
  • Fold the empty half over the filling, gently pressing out any trapped air. Pinch the edges together firmly, then press with a fork to seal.
  • Heat the sunflower oil in the pan over medium heat; it should be about 1 cm deep. Test with a small scrap of dough; it should sizzle immediately.
  • Fry in batches with space between the turnovers, about 2 minutes per side, turning gently with spatulas. Replenish the oil between batches as needed. Check the centre of the meat filling with a food thermometer: it must reach at least 71°C (160°F). If the crust is golden before the filling reaches this temperature, lower the heat and continue cooking.
  • Drain the turnovers on kitchen paper in a single layer and serve hot.

Storage and safety

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. Reheat until the centre reaches 74°C (165°F).