Very delicious pies with meat prepared from yeast-free dough on yogurt. The pies are baked in the oven. Good both hot and cold, they remain tasty and soft the next day if you store them in a tightly closed bag.
Snack pancake pie "Chess" without baking! Very tasty, easy to prepare and very beautiful when cut! Pancake pie with filling - great snack for any holiday! Try it! I'm sure this recipe pancake pie You'll love it with meat and cheese!
pancakes, boiled pork, onions, hard cheese, garlic, vegetable oil, sour cream, mayonnaise, ground black pepper
Live and learn! And try new recipes! I'm so glad I tried this recipe! Manti in the oven with crispy puff pastry And juicy filling inside, according to the Bosnian recipe. We have never cooked manti like this before! Delicious, simple, interesting! I recommend cooking for your health!
flour, salt, vegetable oil, water, minced meat, onion, salt, ground paprika, ground black pepper, vegetable oil, sour cream
I offer you this version of not quite standard, one might even say original, burgers. All their components, including minced meat cutlets, tomato slices, lettuce leaves and cheese, very easily fit into the pockets of triangular envelopes made from yeast dough.
flour, dry yeast, sugar, salt, water, sunflower oil, eggs, minced pork, onion, salt, ground black pepper, tomatoes, hard cheese, lettuce
We continue to try something new and unusual! Today's meat loaf recipe (almost homemade sausage), where instead of spices,... soup is added to the minced meat! More precisely, dry soup mix instant cooking. The technology is simple, I really liked the result! Get ready meat loaf with cheese for health, it's very tasty!
minced pork, minced beef, lard (lard, lard), mushroom soup, dried mushrooms, hard cheese, mozzarella cheese, parsley
Quick to prepare kefir pies with meat filling! The dough for pies is yeast-free, with baking powder. You can use any minced meat as a filling. Thanks to the triangular shape, meat pies look interesting and remind Tatar dish echpochmak. The pies are baked in the oven.
kefir, eggs, sunflower oil, wheat flour, salt, sugar, baking powder, minced beef, onions, carrots, sunflower oil, salt, ground black pepper...
Fried pies with meat it is very, very tasty. But due to the time commitment and fat content of this dish, we can afford them extremely rarely. And yet sometimes it is possible. The dough for this recipe is soft and airy, the filling is juicy, and preparation takes relatively little time. Be sure to pamper the whole family with simply perfect pies made from yeast dough.
Dough and meat are ideally combined not only in dumplings. There are a lot interesting dishes, for example rolls. They look gorgeous on the table, can be a wonderful dinner, and can be cooked not only in the oven, but also on the stove.
Dough rolls with minced meat - general principles of preparation
Dough for rolls is most often prepared as dumplings (unleavened) or used puff pastry, which is now very popular, is sold in almost all stores. In any case, it is the basis, it requires rolling out, you need a rolling pin. After turning the dough into layers, the minced meat filling is laid out on them. Often onions and garlic are added to it, there may be herbs, various spices, and don’t forget about salt. The rolls are rolled and cut if necessary, it all depends on the recipe.
These dishes are prepared in the oven or on the stove, with or without sauces. There are recipes for a double boiler, one of them is just below. On average, the cooking process takes about 40 minutes, but the time may increase due to additional ingredients. Usually these are vegetables and mushrooms, sometimes the dish contains complex sauces.
Dough rolls with minced meat and vegetables in the oven
Recipe for the second course with unleavened dough rolls with minced meat. They will be baked in the oven in a mold. For the filling, you can twist any type of meat at your discretion. Additionally, you will need vegetables; if something is missing, you can replace or omit it.
Ingredients
· a glass of water for the dough;
· 500 grams of minced meat;
· 2 onions;
· 2 peppers;
· 1 large carrot;
· 500 g flour;
· a little greenery;
· spices;
· 40 ml of oil;
· 2 spoons tomato paste.
Cooking method
1. Let's start with the test. It is best to cook it with an egg to make it stronger. Combine the egg with a glass of water, add salt, stir, add the recipe flour. Knead the dumpling dough and put it in a bag for half an hour, let it rest.
2. There is time to twist the minced meat, add herbs, one chopped onion, salt and pepper to taste. Stir the filling until it becomes homogeneous.
3. Immediately cook the vegetables. Chop everything into thin strips and lightly fry in vegetable or butter. There is no need to cook for a long time, much less brown.
4. Add pasta to vegetables. You can replace it with regular grated tomato, then stir and turn off the stove. Place the vegetables in the pan and level the layer.
5. Cut the dough into ten pieces, roll them all out at once to distribute the filling. Spread the minced meat over the flatbreads and roll into rolls. We place them on top of the vegetables; there is no need to press them tightly together.
6. Fill the rolls with salted water; the liquid should barely cover them. We stretch the foil and put it all in the oven. Cook for an hour at 180 degrees.
Dough rolls with minced meat (puff pastry)
Amazing puff pastry recipe. For such rolls, you can use chicken or any minced meat, even with big amount fat Puff pastry without yeast, one package is enough.
Ingredients
· 0.5 kg of dough;
· 0.5 kg of minced meat;
· 1 onion;
· 2 cloves of garlic;
· 1 tbsp. l. dill.
Cooking method
1. Take out the dough to let it thaw. After ten minutes, turn on the oven, it should warm up to 200 degrees.
2. Add garlic and chopped onion, dill, salt and pepper to the minced meat as desired. Mix everything thoroughly.
3. Roll out the dough thinly, cut into pieces of 15 centimeters. We spread the filling, spread it, but do not go to the edges. We roll the rolls.
4. Place the rolls on a baking sheet, trying to ensure that the free edge is at the bottom. Brush with beaten egg and bake for about half an hour.
Dough rolls with minced meat in sauce
Recipe for a dish that is cooked on the stove. You can stew the dough rolls with minced meat in a small saucepan or in a saucepan. The sauce is made from sour cream with the addition of tomato paste. For filling, instead of water, you can use any meat or chicken bouillon, this will make the gravy even tastier.
Ingredients
· 250 ml water;
· 600 grams of flour;
· 600 grams of minced meat;
· 2 onions;
· 1 carrot;
· 300 g sour cream;
· 2 tablespoons of oil;
· 3 tsp. tomato paste;
· garlic, spices.
Cooking method
1. Salt the egg, scramble it with a fork and mix with the water specified in the recipe. Add flour, knead the stiff dough. We send him to “rest.”
2. Finely grate the carrots and cut the onion. Lightly fry the vegetables in a couple of tablespoons of oil, then transfer them to the minced meat. Add salt, pepper, and stir for taste. If desired, you can crumble one into the filling. bell pepper, add greens, but in small quantities.
3. Roll out the dough into one large layer. If this is difficult to do, then divide it in half and roll out two flat cakes. Lubricate with filling. Roll into a tight roll. Cut into three centimeter pieces.
4. Place in a saucepan or saucepan; no need to grease the dishes.
5. Mix sour cream with tomato paste and add about 450 ml of water. Salt, add other spices to taste, you can add a couple of cloves of garlic. Pour over prepared rolls. We do this carefully along the edge.
6. If the liquid is not equal to the top of the rolls, then simply add a little more water. Cover the vessel and turn on the stove. After the sauce boils, the heat must be reduced. Simmer for about half an hour.
Steamed dough rolls with minced meat
An excellent alternative to khanum. But miniature rolls of dough with minced meat are much more convenient to make and eat; they do not need to be cut into pieces after cooking.
Ingredients
· 200 g of water;
· 700 g minced meat;
· 550 g flour;
· 2 tablespoons of oil;
· 2 onions;
· spices.
Cooking method
1. Make the simplest dumpling dough. First, add half a teaspoon of salt to the egg, grind it, then pour in water and add flour, in the process add a couple of tablespoons of any oil. Knead for at least ten minutes, then let it sit for at least half an hour, preferably in a bag.
2. There is time to cut the onions into small cubes and mix with the minced meat. Add salt, pepper, stir. You can use onions and meat in equal proportions, as in manti, you will also get a tasty filling.
3. Cut the dough into 8-10 pieces, roll out into thin flat cakes, make regular rolls. Place on the tray of a steamer (cooker).
4. By the time you finish modeling, the water should boil. For better vaping, it is advisable to salt it. Place the rolls with minced meat and cook the dish for 40 minutes. Then transfer to plates, serve with ketchup, sour cream, garlic sauce or plain mayonnaise.
Dough rolls with minced meat and potatoes
A complete second course with dough rolls with minced meat. It is best to cook it in a cauldron or use another dish with thick walls. It is not necessary to fill the ingredients with water; you can also use meat broth.
Ingredients
· 8 potatoes;
· 500 grams of flour;
· 2 onions;
· 1 carrot;
· 600 g minced meat;
· 30 ml oil;
· 200 g of water into the dough.
Cooking method
1. Make the usual dough, like for dumplings. Mix the water with the egg and flour, add salt, the mixture should turn out stiff, leave it for a few minutes.
2. Finely chop one onion, add it to mince, add salt and pepper.
3. Chop the carrots and the second onion, fry in a cauldron in oil, you can turn it off for now. Simply peel and cut the potatoes in large pieces, you can simply cut each tuber into four parts.
4. Roll out the dough, put the filling on it, distribute it in an even layer, leaving a centimeter on each edge. Roll one roll, then cut into pieces no larger than three centimeters.
5. Pour potatoes into a cauldron onto the vegetables, stir, level, lay out the rolls with minced meat, pour boiling water over it all, and add salt. The water should cover the rolls. After cooking it will be much smaller.
6. Turn on the stove, cook after boiling for 40 minutes, turn on low heat. When serving the dish to the table, add potatoes and several rolls to each portion, pour over the broth, and sprinkle with herbs.
Dough rolls with Burekas minced meat
A wonderful dish that is traditionally served with mushroom sauce. But this is not necessary; without it, wonderful baked goods are obtained. The recipe for the sauce is also given here; it is prepared using ordinary champignons. For rolls, puff pastry is used without adding yeast.
Ingredients
· 400 g dough;
· 380 g minced meat with onions and spices;
· 200 g champignons;
· 200 ml cream (sour cream);
· 2 tsp. starch;
· 30 g butter;
· 1 onion for sauce;
· 0.5 bunch of dill.
Cooking method
1. Add about five tablespoons of water to the minced meat with onions and spices, stir, the weak mass will be easier to distribute throughout the dough.
2. Roll out the dough to four millimeters, distribute the filling over the layer, and twist.
3. Cut the rolls into two centimeters. Place cut side up on a greased baking sheet. Be sure to leave space between the rolls.
4. Grease with egg and place in the oven. Bake at 200 degrees until golden brown.
5. There is time to prepare the sauce. Melt butter, add chopped onion. Let's start frying.
6. Wash the mushrooms, chop them into slices, and add them to the onions. Fry until done.
7. Shake the cream with starch. You can take sour cream. Salt, pepper, pour over the mushrooms. Let the sauce warm up until it thickens a little.
8. Place the rolls on plates, 2 or 3 for each serving. Next we place the sauce with mushrooms. Sprinkle everything together fresh dill. Burekas is served warm.
· Unleavened dough You must lie down before rolling out, otherwise it will tighten, it will be difficult to work, and it will require a lot of effort.
· The filling will turn out much tastier if you use several types of meat, add poultry, you can twist a little lard into lean varieties or add grated butter.
· Thin minced meat is easier to spread over the dough. Therefore, you can add a little water to the filling, and also better than sour cream, cream, tomato sauce.
Ingredients are for one medium roll. Minced meat - any to your taste. You can mix several types of meat.
Prepare the dough as for dumplings. For this, mix eggs with water, add salt, add sifted flour, knead elastic dough. You need as much flour as the dough will take. Add flour in small portions so that the dough does not become too tough. Once the dough is thoroughly kneaded, cover it and set aside. It must "rest". The dough can only be prepared in water if there are no eggs. Then you need to take a little more water than indicated in the ingredients. The water should be boiled. While the dough is settling, make the minced meat. Grind the meat and 2 onions in a meat grinder, chop the remaining onion very finely and set aside. Mix the minced meat and twisted onions, add salt and pepper. For juiciness, you can add a little water to the minced meat.
Roll out the dough into a thin layer.
Place a thin layer of minced meat on top, leaving a little space at the edges of the dough. The minced meat should be spread well over the dough.
Sprinkle finely chopped onion on top of the minced meat. It will do ready dish more juicy. And then evenly lay out small pieces butter on top of the onion. This should only be done if you do not have fatty meat.
Roll up, seam side down. Pinch the edges.
I cook this roll in a frying pan, so I immediately give it a round shape so that it fits into the dish later.
Chop vegetables for sauce. In addition to these ingredients, you can add sweet pepper and tomato. Onions need to be cut into half rings, carrots, tomatoes and Bell pepper small slices. This time I didn’t have tomatoes and sweet peppers, but it tastes better with them. Even if I cook with tomatoes, I still add tomato paste.
Fry onions and carrots in a deep frying pan or saucepan in sunflower oil for 1 minute, add pepper and tomato, fry everything together for another minute, add tomato paste, stir, add water or broth so that the roll is half in liquid, add salt . Bring to a boil, reduce heat to low and place the roll in the pan, seam side down. Cover with a lid and simmer over low heat for 30-40 minutes.
Place the finished roll in large dish, pour over vegetable sauce, sprinkle with your favorite herbs, cut into portions. This roll goes perfectly with sour cream. But it’s delicious without it. It doesn't need a side dish, it's... independent dish. You can steam this dish like manti. But stewed, for my taste, it turns out more juicy and tasty. Roll stewed with vegetables is also suitable for festive table, and is good as an everyday dish. Sometimes I serve chopped rolls to guests as a cold appetizer. It’s very convenient to prepare 2 or 3 rolls at once and freeze some in the freezer, and cook them if necessary. The process of preparing a frozen roll is absolutely identical.
The composition of “meat ears” includes:
- Minced meat – 700g;
- Onions – 2-3 medium heads;
- Milk – 100 ml (if the minced meat is purchased and too soft, it is better to exclude milk);
- Salt, pepper and other seasonings - to taste;
- Dough - in the original recipe there was dumplings with vegetable oil, but I think that any will do.
- Fat or vegetable oil - for frying.
Method for preparing “meat ears”:
We prepare the dumpling dough and let it stand for about 30 minutes. At this time we will prepare meat filling. To do this, place the minced meat in a small saucepan. 
Finely chop the peeled onions or chop them using a blender, add them to the meat and mix. 
Add seasonings and milk, stir thoroughly. 
Cut a small piece from the dough and roll it into a thin layer (for me it turned out to be about the size of a sheet of A4 paper). 
Spread the prepared meat filling onto the rolled out dough in an even, thin layer, leaving about 0.5 cm free on one edge. Roll the dough with the filling into a tight roll and cut into circles about 1cm thick. 
If you want the ears to be thinner, it’s better to press the resulting circles a little with your hand so that they flatten. To make the ears easier to cut, the knife can be moistened with cold water.
Fry the meat rolls in a frying pan with hot fat or vegetable oil on both sides until cooked. Since they are thin, 5-7 minutes on each side is enough. 
We first place the finished ears from the frying pan on paper napkins so that excess fat is absorbed into them.
Transfer to a plate and serve! 
But you don’t always have enough time and effort to prepare them, so I suggest a simpler, simplified option - rolls from dumpling dough with minced meat in the oven. The dish turns out incredibly tasty, juicy and aromatic, but takes much less time, because the modeling process is much simpler here. These rolls will undoubtedly please your taste; they can be safely prepared not only for family dinner, but also for the festive table. In theory, the filling here can be very varied, I suggest making rolls with meat, I’m more than sure that no one will be able to refuse the addition, it turns out so tasty, appetizing and tender! Chopped meat Mine is made from pork, but any other one you have on hand will do. Add salt and spices according to taste, as well as herbs. Don't be afraid to experiment and you will definitely succeed!
Ingredients:
for test:
- 1 chicken egg.
- a pinch of salt.
- 200 ml water.
- 0.5 kg. wheat flour.
For filling:
- 0.5 kg minced meat.
- 1 onion (turnip).
- fresh herbs - to taste.
- salt and spices - to taste.
additionally:
- 1 onion (turnip).
- 1 carrot.
- 1 bell pepper.
- tomato paste - to taste.
- salt - to taste.
- water - in fact.
- vegetable oil – in fact.
Number of servings: 5.
How to make dumpling dough rolls with minced meat:
First of all, let's prepare the usual dumpling dough. You can use your favorite recipe or cook mine. Beat the egg with salt and water. Add flour. First mix the dough with a spoon, then continue kneading with your hands. Add flour as needed so that the resulting dough is elastic and not too tight. Cover the dough and let it rest for 20-30 minutes.
For the filling, combine minced meat, salt, spices, herbs and chopped onion. Stir and set aside for now.
Chop the bell pepper into strips, chop the onion into strips, and chop the carrots on a grater. Fry the vegetables with salt for literally three minutes until al dente.
Cut the dough into pieces and roll each one in flour.
Roll out pieces of dough in the shape of a circle, approximately the size of a small saucer, the thickness is the same as when making dumplings. In general, the size here can be absolutely any, you can make rolls a little larger and vice versa small. In my opinion this is the best option, but this is a matter of taste. Place the filling on each rolled out piece of dough, distributing it in an even layer, only slightly retreating from one edge.
We turn the edges on both sides. And we roll it according to the principle of a roll, just as in theory we roll pancakes or cabbage rolls.
We do the same with the rest of the dough until the minced meat is gone. I got ten pieces. If you suddenly have dough left over, don’t worry, just put it in the freezer until next time, it tolerates freezing perfectly.
Now take a suitable form and place fried onions, carrots and peppers on the bottom, distributing the vegetables in an even layer.
Place the rolls on top of the fried vegetables. Place the dough rolls so that they are at some distance from each other. If your shape is small, then either reduce the ingredients or cook in two stages.
Combine tomato paste, salt and water. I take 2 tbsp. l. tomato paste per 0.5 liters of water. If desired, reduce or increase the amount of paste to taste. Pour the mixture into the mold. The liquid should eventually cover the rolls by a little more than half.
Place the pan in an oven preheated to 200*C for one hour, covering the top tightly with foil.
Serve hot rolls with minced dumpling dough in portions along with vegetables. It turns out very tasty, juicy and nutritious dish. If you prepare this dish, I am sure that you will be more than satisfied!
Bon appetit!!!
Best regards, Oksana Chaban.
