Make a deepening in the mound of flour and stir in the egg, salt and water. Knead well and leave for 30 minutes.
Combine beef and pork in a blender, then add onions, greens, a little water or broth, salt and pepper.
Thinly roll out the dough and cut out the circles for the chebureli, you can use the plate. Then put the filling on one side. If it seems too runny, it’s fine, it makes pasties juicier. Fold the other half of the circle over and pinch the edges firmly together using your fingers.
In a large skillet, heat the oil for deep frying, reduce heat to medium and place chebureki into oil. Fry chebureki on both sides until nicely and evenly brown. If you are using a fryer, follow the instructions.
Chebureki are served hot right after frying. Usually they are accompanied by hot strong sweet tea.