Fried shanezhki with meat

Have you tried shanezhki with meat? Melting in your mouth, juicy, with a crispy crust and so unusual in appearance. Do you think they are difficult to prepare? But no! You can't imagine anything simpler than baking with meat. Curd dough for shanezheki is kneaded without yeast, just 5 minutes of work. The minced meat is also not fried in advance. For taste, I added fried onions to it, and even with raw ones, if you chop them finely, shangi also turns out to be very tasty. In general, it is not in vain that such meat-filled snacks are called lazy. Naturally, it is far from an authentic recipe, which has deep historical roots. But I assure you, if you tried, for example, meat pies as they were served at the table in Fonvizin’s time, you could be quite surprised by their taste. Everything flows, everything changes. And recipes also live their long lives, changing and acquiring variations. The main thing is that our lazy shangs will turn out remarkably tasty and will represent exactly what shangs are - small buns with insides.

500-600 grams of minced meat (I have lean pork),
1 medium sized onion
1/3 teaspoon salt (if you like it saltier, add half a spoon),
Dried herbs - a large pinch (thyme or thyme is ideal),
Dried garlic - 1/3 teaspoon,
Freshly ground dark pepper or a mixture of peppers to taste
1 pack of cottage cheese (200-220 g),
2 testicles,
280 grams of flour (1.5 heaped cups),
1.5 teaspoons baking powder,
½ teaspoon salt
Vegetable oil for frying – about half a cup.

How to cook shanezhki with meat

In order to spend a record-breaking amount of time on making meatballs, it is better to create the dough and filling right away. For minced meat we must fry the onion. And while it is soaking in oil in the frying pan, we will have time to knead the dough.

So, you need to chop the onion smaller, heat the frying pan over medium heat, pour in vegetable oil (about 2 tablespoons), mix the onion with oil, heat until transparent and bring to a golden color, so that the corresponding savory smell of fried onions appears. You will need to stir the onion a couple of times. The main thing here is to heat the pan moderately. Then the onion is guaranteed not to burn while we are working on the dough.

The test is simple. Our shanezhki are lazy, so our dough will be kneaded without any tricks. It’s just that all the products - eggs, cottage cheese, flour, salt, baking powder - need to be placed in one huge bowl. You can sift the flour, or you can put it like this. Baking powder, having reacted with the acid contained in the cottage cheese, will somehow raise the dough.

Stir everything with a fork first.

And then knead the dough with your hands. There is no need to make a huge effort; knead until the dough becomes homogeneous. It comes out pleasant to the touch and does not stick to your hands. You will get this beautiful ball.

By this time your onions will already be fried. Remove it from the heat and let it cool. Then mix with minced meat, add salt, dry herbs and garlic, and freshly ground pepper. And stir the minced meat until evenly combined. Some do it with their hands. Me too from time to time.

Let's move on to making specifically shanezheks. Place the dough on a floured table. Roll into a square. When rolling, so that you get a uniform layer, apply the greatest pressure with a rolling pin in the center, and then roll the dough from the middle to the edges. This will allow you to easily create a quadrangular-shaped layer.

Shanezhki with meat, melting in your mouth, made from the most delicate dough

Shangi are open round pies, one of the varieties of cheesecakes. They are prepared from different types of dough with different sweet and savory innards. I suggest preparing shanezhki with meat from cottage cheese dough in the oven according to a step-by-step recipe with photos. The dish is suitable for breakfast; you can take the shanezhki with you on the road or to work for a snack.

The dough prepares quickly and does not require any rising time. Any minced meat of your choice will be suitable for the inside. Thanks to the usual molding (sliced roll), the shanezhki do not have to take a long time to sculpt.

For the recipe, it is best to use tender, fatty cottage cheese. You can choose a set of spices and additives for minced meat according to your own taste.

Ingredients:

flour – 170 – 200 g;
cottage cheese – 120 g;
egg – 1 piece in the dough + 1 yolk for greasing;
minced meat – 200 g;
baking powder - 1 teaspoon;
salt - to taste;
olive oil – 1.5 tbsp. spoons;
onion – 0.5 pieces;
bitter pepper – 0.2 pieces;
paprika – 1 teaspoon;
granulated garlic - 1 teaspoon;
crushed tomato – 1.5 teaspoons;
nutmeg – 0.5 teaspoon.

How to cook shanezhki with meat from cottage cheese dough

Place the cottage cheese in a mixing bowl and mix with olive oil.

Add the egg and mix the mixture with a fork.

Add salt, baking powder and sifted flour. Knead a soft, slightly sticky dough.

Roll the dough into a log, cover with a towel and leave for 30 minutes.

Peel the onion and chop finely. Peel the bitter pepper from the core and cut in the same way. Mix the ingredients together with the minced meat.

Salt the mixture, add spices, mix.

Sprinkle a hard surface with flour and roll out the dough into a layer about 3 mm wide.

Place the minced meat and spread it over the surface with a silicone spatula.

Roll the dough into a roll, pinch the edges.

Cut the roll into portions 1.5 - 2 cm wide. Cover a baking sheet with parchment and place the products on a sheet.

Brush the shanezhki with beaten yolk and bake in the oven for 20 - 25 minutes at 200 degrees.

Shanezhki with meat

Ingredients

Wheat flour – 2 cups

Sunflower oil – 2 tsp.

Slaked soda with vinegar – 1 tsp.

Minced meat for the inside - any kind

230 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I prepared shanezhki with meat. I really liked the recipe, so I am happy to share it with you.

Preparing shanezhki is not difficult, and the taste is wonderful. Good snack option. Shangi are very similar to ordinary pies. The dough is tender and tasty. The inside is made from minced meat of any type of meat, I used chicken.

Prepare the ingredients according to the list.

Create the dough: mix cottage cheese with eggs, add salt.

Add soda quenched with vinegar and sifted flour.

Knead soft dough. It will slightly stick to your hands, so use more flour for rolling.

Roll out the dough to a width of 1-1.5 mm, sprinkle with flour.

Place cooked raw minced meat on the dough. Add salt and spices to the minced meat in advance.

Roll the dough into a roll, pressing gently. The seam of the roll should be on the bottom.

Cut the roll 1-2 cm wide into shangi. The dough is very tender and tends to fall apart.

Fry the shanezhki in a large amount of sunflower oil on both sides until cooked.

Shanezhki with meat are ready.

Serve the shanezhki hot with sauce.

PS The recipe for shanezhki was taken from the Internet, but digging deeper it turned out that shanga are open round pies made from yeast dough mixed with animal fat (from the free encyclopedia). I came out with such danishes, tasty and filling. Although they may be called differently.

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Shanezhki “lazy” with minced meat

I fell in love with lazy little girls with meat insides at first sight. At first, as a home-grown cook. And already when the finished baked goods began to emit appetite-inducing odors, then so did the eater. Naturally, in this recipe there is not much left of the usual shanegs that were prepared in Rus'. But it’s delicious, simple, fast, and the title is captivating. Well, let's look at the recipe for shanezheki with minced meat for the lazy.

Curd shanezhki with meat inside are prepared from:

cottage cheese (any fat content) - 220-250 g	baking powder - 1.5 tsp.
large chicken eggs (cat. CO) - 2 pcs.	high-grade wheat flour - 250-300 g
refined vegetable oil - 1 tbsp. l.	salt - 0.5 tsp.

minced meat - 400-500 g	onions (small or medium) - 1 pc.
fresh dill - small bunch	vegetable oil - 1 tbsp. l.
dried garlic - a pinch	ground dark pepper (or a mixture of peppers) - a pinch
salt - to taste	other spices for meat - optional

vegetable oil - 100-150 ml

How to cook shanezhki with meat (recipe with photo):

Because the curd dough according to this recipe is prepared instantly, first take care of the insides. Finely chop the onion, removing the skin and rinsing it.

Pour a little, almost a tablespoon of flavorless oil (either sunflower or olive) into the frying pan. And fry an onion on it. Do not fry too much, just sauté until soft. Or you can throw the onions raw. Then the meat inside will be juicier. But there is a risk that the onion will not have time to cook and will crunch.

Chop the unblemished dill. You can try it with parsley.

Add chopped herbs and fried onions to the meat. Add spices (pepper, garlic and other seasonings as desired). Add some salt.

Stir. The meat filling for the shanezhki is ready.

By the way, it also comes out very tasty with potato insides.

You can also add fried carrots to the meat. If you like tomatoes, add a spoon or two of tomato paste to the meat. Just don’t overdo it: it may turn out sour.

Take care of the second important component of exercises for the lazy. Mix all ingredients (mix baking powder with flour and sift). And knead the elastic dough. It shouldn’t stick to your hands, because if it does, add a little flour.

This dough does not need long kneading. Unlike yeast, which “loves” your hands. Therefore, remember it with your hands for a few minutes on the work surface, and then immediately roll it into a narrow (0.3-0.4 cm) layer. Don't forget to sprinkle the table (cutting board) with flour. Otherwise the dough will stick.

Spread the meat moderately on top of the pancake dough.

Roll up and cut into round pieces about 2 cm wide. Use a sharp knife so that the shangs retain their shape. If the knife sticks, wet it with water.

Pour a lot of oil into the frying pan (about a centimeter) and heat it up. It is better to fry in deodorized oil so that there is no corresponding aftertaste. Lay out the shanezhki to fry several pieces at a time. Fry one side until bright golden brown over low heat. Turn over and cook the second side. If you are afraid that the lazy shangi with meat may not be baked, cover the pan with a lid after turning it over. Or bring them to condition in an oven preheated to 180 degrees. 10 minutes will be enough. It is better to cover the shangi with foil so that the ruddy top does not burn.

This is how they turn out, the most “lazy” shangi with meat made from curd dough - crispy-brown on the outside and juicy-soft on the inside. I won't say anything about the smell. It's better to try it yourself.

To keep the shanezki soft forever, fry them and put them in a pan. Cover with a lid and wait 10-15 minutes. By the way, the baked goods are very tasty the next day. Just reheat in the microwave or in a frying pan. It will be like anything cooked. Well, what else can I say? Write down the recipe and enjoy your health!

Fried shanezhki with meat