Pancakes with meat filling are an incredibly tasty and popular appetizer not only in our country, but also in other European countries. I propose to cook and please your family with a delicious and hearty dinner.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes with meat are one of the most popular Russian appetizers, which are made from dough and meat. If you have some boiled meat left after cooking the first or second course, twist it and start the pancakes. For this dish, the dough should be bland or slightly salty. It is usually cooked in milk with flour, eggs and a little sugar and salt. But if desired, milk can be replaced with other products, such as whey, fermented baked milk, sour cream with water, etc. The main thing is that the dough has a liquid consistency, because pancakes need to be made thin, since the filling will be wrapped in them further.
To shorten the cooking time, you can buy ready-made minced meat and simply fry it until tender. For piquancy and pungency, various spices, spices and herbs are added to the filling. In this recipe, I suggest making minced meat with tomato paste. In addition, if desired, the meat filling can also contain boiled eggs, tomatoes, pickles, fried cabbage, peas, mushrooms, canned beans, cheese and other ingredients that are combined with meat.
- Caloric content per 100 g - 183 kcal.
- Servings - 15-17 pcs.
- Cooking time - 1 hour 50 minutes
Ingredients:
- Milk - 500 ml
- Flour - 250 g
- Eggs - 1 pc.
- Vegetable oil - 2 tablespoons for pancakes and 2-3 tbsp. for frying meat
- Sugar - 2 tablespoons
- Salt - a pinch
- Pork - 600 g
- Onions - 2 pcs.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Peppercorns - 2 pcs.
- Tomato paste - 2 tablespoons
- Salt - 1 tsp
- Ground black pepper - a pinch
Cooking pancakes with meat filling in tomato:
1. Pour milk at room temperature into a deep container.
2. Add egg, vegetable oil, salt and sugar. Mix the liquid components well until completely dissolved.
3. Pour in flour, which it is desirable to sift through a fine sieve.
4. Knead the dough until smooth and smooth without a single lump.
5. Place the pan on the stove, grease it and pour out a portion of the dough. Fry the pancake on both sides over medium heat until golden brown. With each groan, they are fried for about 1.5-2 minutes.
6. Wash the meat, peel off the film and remove excess fat. Place in a saucepan, add one peeled onion, carrot, garlic cloves, bay leaf, peppercorns, salt and ground black pepper. Fill the food with drinking water. After boiling, remove the foam that forms on the surface, reduce the temperature, close the lid and simmer the broth over low heat for about an hour.
7. By this time, sauté the second onion, chopped in half rings, until transparent.
8. When the meat is cooked, cut it into pieces or twist it in a meat grinder.
9. Send the boiled meat to the onion pan. Add tomato paste, spices and herbs to taste.
10. Stir and simmer the meat over low heat under a closed lid for 10-15 minutes.
11. Turn the finished baked stack of pancakes upside down and lay out the meat filling.
12. Roll the pancakes into rolls or envelopes. Ready stuffed pancakes can be fried in a pan in butter or heated in the oven. By the way, ready-made pancakes can be sent to the freezer, and then taken out and heated in the oven or microwave.
See also a video recipe on how to make pancakes with meat.
