Here is a concise summary of the provided text:
**Title:** Various Chebureki (Pasties) Recipes
**Summary:**
* The author shares multiple recipes for chebureki (pasties) with different fillings and dough types:
1. **Tuna Filling with Simple Dough**: Tuna, onion, and liquid from the tuna can, wrapped in a basic dough made with flour, water, salt, vinegar, and oil.
2. **Meat Filling with Same Simple Dough**: Ground meat (e.g., pork) mixed with onion, salt, and water, wrapped in the same dough as above.
3. **Choux Pastry Dough with Various Fillings**: A choux pastry dough made with egg, salt, oil, flour, and boiling water, used for:
* Capelin (fish) and onion filling.
* (Implicitly mentioned) Other fillings, such as cheese.
4. **"Lazy Pasties" with Store-Bought Puff Pastry**: A simplified recipe using store-bought puff pastry, filled with a mixed meat and onion mixture, baked in the oven.
**Common Themes:**
* Emphasis on achieving juicy fillings and crispy dough.
* Encouragement to experiment with different fillings.
* A "lazy" oven-baked version for ease and convenience.
Here are the key facts extracted from the text, keeping each fact short and numbered, without opinions:
**Dough and General Preparation**
1. **Dough 1:** Mix 450g flour, 250ml room temperature water, 0.5 tsp salt, 1 tbsp vinegar, and 1 tbsp vegetable oil.
2. **Resting time:** Let the dough rest for about half an hour.
3. **Dough handling:** Add flour if the dough sticks to hands.
**Tuna Filling Chebureks**
4. **Filling ingredients:** Use natural canned tuna (without oil), onion (similar amount to tuna), and liquid from the tuna jar.
5. **Yield (Dough 1):** Approximately 16 medium chebureks.
6. **Flatbread thickness:** Roll out to 1-2 mm thickness.
**Meat Filling Chebureks**
7. **Filling ingredients:** Use pork (or any meat), onion (similar amount to meat), salt, and about half a glass of cold water.
8. **Yield (same Dough 1):** Approximately 12 chebureks.
9. **Meat preparation:** Chop meat and onion in a meat grinder.
**Choux Pastry Dough**
10. **Ingredients:** 1 egg, 0.5 tsp salt, 3 tbsp vegetable oil, and 3 cups of flour (using a 250ml cup).
11. **Water addition:** Use about 230ml of boiling water.
12. **Resting time:** Let the dough rest in a bag for about 15 minutes.
**Capelin Filling Chebureks**
13. **Filling preparation:** Remove skin and bones from capelin, chop with onion, and add black pepper and salt.
14. **Diameter flexibility:** Use a plate of desired diameter to cut out circles.
**Lazy Pasties (Cheese or Meat) with Puff Pastry**
15. **Filling ingredients:** Combine chicken, beef, onion, salt, and black pepper; add a little cold water.
16. **Freezing:** Freeze excess filling in portions for later use.
17. **Baking:** Preheat oven to 180 degrees, bake for 20-25 minutes, or until browned.
**Miscellaneous**
18. **Frying method:** Fry chebureks in well-heated oil on both sides until golden brown.
19. **Serving:** Serve hot, or they remain tasty for a long time.