How to deliciously prepare meat filling for pies, zraz, pancakes at home? Nutritional value, calorie content and video recipe. Step by step recipe with photo and video recipe.
Fragrant and tender homemade pies, pies, zrazy, pancakes, dumplings … everyone loves with a lot of filling inside. Many foods, both salty and sweet, are suitable for filling. But one of the most popular and favorite for many is the hearty meat filling. We will talk about it in this review. It can be prepared from different types of meat, incl. and from their mixture. For example, a very tasty filling made from 70% minced pork and 30% beef, or mixed products in equal proportions. Then the filling turns out to be very juicy and not very greasy. Although you can cook meat stuffing and chicken, rabbit or turkey. In this case, it will be dietary, but just as tasty and satisfying.
Some people prepare meat filling for pies and pies from fresh, raw minced meat, which is fried in a pan. But, in my opinion, this filling turns out to be drier, tk. the meat is overdried during frying. Therefore, I prefer to make the filling from boiled meat. First, the meat must be boiled, and then twisted and combined with other products. During cooking, they are saturated with juice and it turns out to be quite moist, juicy and soft. It is this method of preparing meat filling that I will describe in detail in a step-by-step recipe with a photo.
- Caloric content per 100 g - 115 kcal.
- Servings - 1
- Cooking time - 1 hour 45 minutes
Ingredients:
- Pork - 400 g
- Bay leaf - 2 pcs.
- Onions - 1-2 pcs. depending on the size
- Allspice peas - 3 pcs.
- Ground black pepper - pinch or to taste
- Beef - 150 g
- Salt - 1 tsp or to taste
- Refined vegetable oil - for frying
- Dried celery root - 0.5 tsp
Step by step preparation of meat filling:
1. Peel the onions, wash under cold running water and dry with a paper towel. Chop it into thin quarter rings or any other shape. The cutting method is not important, since further fried onions will be chopped.
2. Pour enough vegetable oil into the pan and heat it well. Send the onions to a hot skillet.
3. Saute the onion over medium heat, stirring occasionally until golden brown. The more onions in the filling, the more juicy it will be. In this case, the onion should not burn or fried too much, otherwise it will add bitterness to the filling. Also, if you wish, you can fry the carrots grated on a coarse grater and add them to the filling.
4. Pour water into a saucepan and bring to a boil. Dip a piece of meat in boiling water. It can be dipped in one piece, or cut into smaller pieces. Bring it to a boil and remove the resulting foam from the surface.
Since we are preparing meat filling, we need tasty meat. Therefore, immerse it exclusively in boiling water. The top layer of proteins will quickly coagulate, which will prevent the substances that make up the meat from turning into liquid. If you wish, to make the meat filling tastier, you can add offal to the meat, for example, add spice to the liver. You can also cook smoked ham or bacon for the filling along with the meat.
5. Add salt to the saucepan to taste.
6. Next, put black ground pepper.
7. Add dried celery root. It can be used fresh.
8. Send bay leaves and allspice peas to a saucepan. These are the simplest spices that give the meat broth a delicate and piquant taste. But if you wish, you can add any spices and herbs, and give the meat an additional flavor.
For example, a head of onion is perfect for cooking meat. It will give the pork an extra flavor, and the broth will be tastier. When boiled, carrots give the meat a sweetish taste and additional aroma. Parsley will emphasize the taste of the product, because it has a strong scent. Ground coriander or whole grains are very aromatic and have a specific, distinct flavor. Red peppers or turmeric will give the meat a reddish or orange color.
9. Bring the meat to a re-boil over high heat. Cover the pot tightly with a lid and simmer the broth for 40 minutes over low heat. During cooking, a fat will periodically form in the broth. It should be removed with a spoon, then the broth will turn out transparent.
The cooking time for meat may vary depending on the type and size of the piece. For 1 kg of pork, it will be enough from 1 hour to 1 hour and 20 minutes. For each additional kilogram, add another 30 minutes of cooking. Chicken and turkey cook faster, the cooking time is about 30-40 minutes. Poultry and laying hens are cooked for 2-3 hours.
Beef will cook the longest. To make it soft, cook it for at least 3 hours.
10. Remove the boiled meat from the broth and leave to cool to room temperature.
11. Twist the meat with onions in a meat grinder. To make the filling more tender, pass the food through the auger twice. Or use a blender a second time to get a smooth paste. Twice twisted meat will be looser and tastier.
12. To add juiciness to the filling, you can add melted butter, sour cream or cream. I prefer to add 1-2 ladles of the broth in which the meat was cooked. Add broth carefully as the filling should not be too liquid. If this happens, then add boiled rice to the minced meat, which will absorb the excess liquid.
Do not discard the rest of the broth. You won't need it for this recipe, but you can use it to cook various other dishes. Strain the broth through fine filtration and cook a clear soup or borscht.
13. Mix the finished meat filling well, taste and look at the consistency. Add missing spices or liquids as needed. Cool the finished meat filling completely and only then use it for filling pies, zraz, pancakes.
