Cutlet in dough - ordinary and unique snack recipes for the whole family

Cutlet in dough - ordinary and unique snack recipes for the whole family

Cutlet in dough is a savory and satisfying pastry with meat insides, which has become a favorite for almost all children and adults. It will be a good snack or addition to first or second courses. The dish can simply be prepared at home.

How to cook cutlets in dough?

To prepare a dish, you will need to take several steps and take certain points into account:

1. The first process is making the dough. It is better to prepare the yeast base on dough. With all this, she needs to stay warm for some time.
2. To create cutlets from minced meat in dough, you need to select the meat. Minced pork or pork and beef is used, and from time to time it can also be made from chicken. Salt, spices, a loaf soaked in milk, finely chopped onion and eggs are added to it.
3. The cutlet in the dough must be previously fried in a frying pan, and then rolled into the base. After this, it is baked in the oven.

How to wrap a cutlet in dough?

To create tasty cutlets in the dough, they must be wrapped correctly. There are two common options for this:

1. Roll out the dough and place the cutlet.
2. Wrap the cutlet into the formed square.
3. 2nd option: the dough must be rolled out, cut into strips 10 cm long and about 1-2 cm wide.
4. The cutlet needs to be wrapped around the strip in an overlapping spiral so that its edges remain open. Then you need to slightly press the dough onto the meat.
5. For a golden brown surface, brush the workpiece with yolk.

Cutlet in yeast dough

The traditional method to create homemade cutlets in dough is to use a yeast base. Although making the dough and proofing it takes a significant amount of time, the result will outshine all expectations, and the housewife will be able to amuse her loved ones with delicious golden-brown pastries with a crispy crust and an inimitable smell.

• testicle – 1 pc.;
• minced meat – 350 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• salt – 0.5 tsp;
• semolina – 0.5 cups.

• milk – 70 ml;
• water – 50 ml;
• fresh yeast – 20 g;
• flour - 3 cups;
• sugar – 1.5 tsp;
• salt –0.5 tsp;
• vegetable oil – 100 ml;
• egg – 1 pc.

1. Heat the mixture of water and milk; it should become warm. Add yeast, sugar, salt, egg, mix. Set aside for 15 minutes.
2. Add flour evenly and create a knead. Let it brew in a warm place for 40 minutes.
3. Mix the minced meat with chopped onion and garlic, salt, egg and knead.
4. Form cutlets and roll them in semolina.
5. Create strips of dough and wrap them around the meat.
6. Place the cutlets on a baking sheet, put in the oven and bake for half an hour.

Cutlets in dough in the oven - recipe

This type of dish, such as cutlets in dough in the oven, can be created not only with the help of regular yeast, but also with dry yeast. In this case, the total cooking time is reduced, since there will be no need to infuse the dough. To give the dish a golden, appetizing crust, before putting it in the oven, you can grease it with a mixture of egg and milk.

• milk – 50 ml;
• water – 200 ml;
• testicle – 1 pc.;
• sugar – 2 tbsp. l.;
• dry yeast – 1 tsp;
• butter – 50 g;
• flour – 0.5 kg;
• salt – 0.5 tsp.

1. Dissolve yeast and sugar in warm milk and set aside for 10 minutes.
2. Add flour and salt evenly.
3. Add the beaten egg and melted butter. Create a batch for 15 minutes. Leave the dough in a warm place for half an hour.
4. Create strips of dough and wrap them in minced meat. Bake for half an hour.

Fried cutlets in dough

A very unique variation of the dish will be a cutlet in dough, the recipe for which is very unusual. Instead of the usual use of the oven, the preparations are fried in a frying pan. Using this process will help you save a lot of time and get a hearty meal that is suitable even as lunch or dinner.

• water – 250 ml;
• flour – 2.5 cups;
• sugar – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• dry active yeast – 1 tsp;
• salt - a pinch;
• meat – 600 g;
• potatoes – 1 pc.;
• garlic – 2 cloves;
• onion – 1 pc.

1. Create minced meat, onions, and garlic.
2. Dissolve dry yeast in warm water, add salt and sugar, butter.
3. Add flour, knead the dough, let it stand in a warm place for half an hour.
4. Divide the dough into strips and wrap them in minced meat.
5. The cutlet in the dough in a frying pan must be fried on both sides.

Ordinary cutlets in yeast-free dough

Another very common recipe is a cutlet in dough, fried in a pan, which is made using a yeast-free puff pastry base. This cooking method will be appreciated by busy housewives who are limited in time, but at the same time want to please their household with a nutritious dish.

• yeast-free puff pastry – 500 g;
• meat – 600 g;
• bread – 100 g;
• onion – 300 g;
• testicle – 1 pc.;
• garlic, salt, spices - to taste.

1. Soak the bread in water and knead.
2. Create minced meat from ground meat, chopped onion and garlic, bread, and eggs.
3. Onions and garlic are peeled and chopped. Beef is twisted in a meat grinder.
4. Cut the puff pastry into squares and wrap them in minced meat. Fry on both sides.

Cutlets in puff pastry

A very popular recipe is cutlets in puff pastry, which are baked in the oven. The base can be purchased ready-made, which will significantly save time on cooking. Due to its own structure, it bakes amazingly and gives the dish unsurpassed flavor notes. Meat is selected at the personal discretion of the hostess.

• puff pastry – 500 g;
• meat – 600 g;
• bread – 100 g;
• onion – 300 g;
• testicle – 2 pcs.;
• garlic – 2 cloves;
• salt.

1. Create minced meat from meat, bread, 1 egg, chopped onion and garlic.
2. Divide the dough into strips and wrap them in minced meat.
3. Brush the dough with beaten egg.
4. Bake the cutlets in puff pastry in the oven for 35 minutes.

Chicken cutlets in dough

A fascinating dietary variation of a popular dish will be a chicken cutlet baked in dough. The base can be created with the addition of various components, it all depends on the availability of free time and the personal wishes of the hostess. This can be regular or dry yeast, a yeast-free puff version.

• puff pastry – 500 g;
• minced chicken – 600 g;
• onion – 300 g;
• testicle – 2 pcs.;
• spices;
• salt.

1. Drive an egg into the minced meat, add spices to taste (pepper, herbs de Provence).
2. Divide the dough into strips and wrap them in minced meat.
3. Bake the cutlets for half an hour.

Cutlets in dough

Cutlets in dough are the most delicious, fragrant pastries that come from school or student canteens; they beckon with their appetizing appearance. Be sure to prepare this dish at home, your loved ones will be very pleased. It’s also convenient to take cutlets in dough with you as a hearty snack.

We prepare products for making cutlets in dough. We will need parchment paper during the cooking process.

Heat the milk until warm.

Add yeast, salt and sugar to milk. Mix.

Add 2/3 of all the flour and mix.

Add the remaining flour and knead the dough.

Pour in 3 tbsp. l. vegetable oil.

Knead the dough until the vegetable oil is completely absorbed.

Place the dough in a bowl and cover with a towel. Leave for 2 hours.

Peel the onion and garlic.

Finely chop the onion and pass the garlic through a press.

Soak the bread in water.

Add onion and garlic to the minced meat. We squeeze the bread with our hands and also put it in the minced meat. Salt and pepper.

Mix and beat the minced meat well, lifting it with your hand and forcefully throwing it back into the bowl.

We form oval cutlets from the minced meat.

In a frying pan in vegetable oil, fry the cutlets for 8-10 minutes on each side. I got 7 cutlets. Then place the cutlets on a paper towel and let them cool one hundred percent.

In two hours the dough increased in volume by 2-3 times.

Divide the dough into 7 parts.

Roll each part into a sausage.

Then lightly press each sausage with your hand, making a strip of dough.

We wrap each cutlet with a strip of dough, overlapping in a spiral.

Cover the baking sheet with parchment paper. Place the cutlets in the dough into it and leave for 15 minutes. Turn on the oven at 180 degrees.

Add 1 tsp to the yolk. water and shake slightly.

Lubricate the cutlets in the dough with yolk and place in the oven for 25-30 minutes at 180 degrees.

The cutlets in the dough are ready. Bon appetit!

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Cutlets in dough in the oven: a yeast-based recipe

What could be tastier than homemade and lovingly cooked cutlets in dough in the oven? We will carefully study the recipe for this snack dish now. Let's also listen to what famous chefs give us a hint.

Culinary basics

To make cutlets, you can choose any type of minced meat - beef, chicken, turkey, pork. The meatballs will be especially tasty if you mix several types of meat pulp. Chopped vegetables - onions and cloves of garlic, as well as chopped herbs, bread soaked in milk, semolina or sifted flour - are certainly added to the minced meat mixture. And so that the ingredients, as they say, are held together, add an egg.

On a note! Don't have time to prepare a dish? Buy semi-finished cutlets. They will need to be fried or half-cooked in the oven. By the way, you can also buy ready-made dough. It needs to be defrosted in natural conditions.

Typically, a yeast base is used to make cutlets in the dough. It is kneaded either with water or milk. But puff pastry also makes the most delicious baked goods. This dish is also prepared using potato and cottage cheese dough.

On a note! The cutlets in the dough are not only baked, but also fried in a frying pan.

The best recipe for delicious cutlets in dough

Let's learn the recipe for making cutlets in dough step by step. They are delicious and fragrant! Naturally, there are not enough calories in such a snack dish, but to have fewer of them, we will bake the cutlets.

Ingredients for cutlets:

• chicken fillet – 0.5 kg;
• snow-white and dark loaf - one slice each;
• garlic cloves – 2-3 pieces;
• onion - two heads (small);
• eggs - two pieces;
• salt;
• dark pepper;
• semolina - two tables. spoons;
• purified vegetable oil – 70 ml;
• milk – 100 ml.

Ingredients for the base:

• flour (previously sifted) – 0.7 kg;
• purified water – 200 ml;
• salt - one teaspoon. spoon
• compressed yeast – 25 g;
• sugar - four tables. spoons;
• testicle;
• cream margarine (not spread) – 50 g.

Manufacturing:

1. Let's start with the cutlets. By the way, they can be prepared ahead of time and frozen.
2. If your fillet is frozen, defrost it naturally - either put it on the top shelf of the refrigerator in the evening, or keep it at room temperature.
3. Now wash and dry the meat pulp.
4. Grind the fillet through a meat grinder.
5. Peel the onion and cloves of garlic and also pass through a meat grinder.
6. Place the vegetable mixture into the minced meat.
7. Break the loaf pieces and add milk. Let's leave them for fifteen minutes.
8. Add eggs and semolina to the minced mixture and stir well.
9. Salt and sprinkle the minced meat with pepper.
10. Squeeze the pieces of loaf from the milk.
11. Add them to the minced meat and stir until smooth.
12. We wet our hands with some water and form cutlets into pieces.
13. In a frying pan, heat the refined vegetable oil.
14. Fry the cutlets on both sides until they are beautifully golden brown. By the way, you can bake the cutlets in the oven at 100 eighty degrees for 30 minutes.
15. Place the cutlets on a kitchen paper towel to drain the oil. Ready!
16. Now let's move on to the process of mixing the base. Let's prepare the ingredients we need. Choose compressed yeast.
17. Knead the yeast with your hands and combine with sweet sand and salt.
18. Let's grind this mass well.
19. Warm up the water to fifty degrees (its temperature can be measured with a special culinary thermometer).
20. Add warm water to the sugar-yeast mixture and stir until all components are completely dissolved.
21. Now add the egg and mix the mixture thoroughly again.
22. Let's melt the margarine. This can quickly be created in a microwave oven (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) . Add the margarine mixture to the remaining ingredients.
23. Sift the flour and pour it into the base in small portions.
24. Knead the dough into a homogeneous structure and leave it for an hour. During this period of time it will rise at least twice. If the base has not risen enough, leave it for another half hour.
25. Now we’ll start plucking off medium-sized pieces from the base. Roll them into balls.
26. Then the blanks need to be flattened into flat cakes. Place in the center of the cutlet.
27. Pinch the edges of the dough as illustrated in the photo.
28. Line a baking sheet with a sheet of parchment.
29. Let's lay out our preparations on it.
30. Let's beat an egg.
31. Brush the egg mixture onto the top and edges of the cutlets in the dough.
32. Let's leave the preparations for fifteen minutes so that they, as they say, arrive.
33. Bake the cutlets in the dough for 20 - 20 5 minutes at 100 eighty degrees.
34. These are the delicious cutlets we came up with.

Small culinary tricks

To ensure that the cutlets in the dough come out tasty and tender, in the process of making them it would be useful to take into account a few tips from experienced chefs.

Helpful Tips:

• You need to wrap medium-sized cutlets in the dough. Otherwise, the baked goods will turn out quite large. If you are using semi-finished meat, cut them into two equal parts and shape them with your hands. Then your baked goods will be oblong and small.
• The baked goods will be ruddy, shiny and beautiful if the surface of the workpieces is brushed with beaten egg mass before heat treatment. It is better to take yolks for this purpose. They can be slightly diluted with clean water. But the protein can “roll off” from the surface of the workpiece, and drips will appear on the baked goods.
• The base comes out beautiful and the baked goods are golden brown if sweet sand is added to it. Specifically, it promotes the formation of a golden crust. Follow the recipe correctly, and if you add less sugar than necessary, the baked goods will have a nasty grayish color.

Advice! Are you out of cutlets, but there's still some dough left? Don't rush to throw it away! You can wrap sausage pieces and sausages in it. Also, using the remaining dough, you can bake pies with your beloved entrails or donuts.

Read also:

Both adults and children love cutlets in dough. They make a perfect snack or breakfast. Now you understand that baking such a delicacy is not difficult. Cook with pleasure and bon appetit!

How to create cutlets in dough according to a step-by-step recipe with photos

We all remember from our school days about table cutlets in dough, but do not think that this is an obvious dish and it is not worthy of being in your culinary arsenal of recipes. In addition to traditional versions of such cutlets, there are many recipes with fascinating interpretations of this dish.

That’s why I propose to rekindle your love for them and master two simple and delicious recipes. This is perhaps my favorite recipe for cutlets in dough. Don't be put off by the fact that it's yeasty. It’s easier to prepare than usual, and I’m sure that no matter what, even the most inexperienced housewife can handle it. So let's get started!

Recipe for cutlets in yeast dough

Ingredients

How to choose the right ingredients

There are no special tips for choosing ingredients in this recipe, but I would like to draw your attention to the fact that butter can be replaced with margarine, and choose yeast of good quality, preferably tested.

As for milk, 2.5% fat content is completely suitable. The main ingredient of this dish can be whatever you like. Cutlets made from minced beef, pork, and even chicken are suitable for this recipe.

Step-by-step production

1. In a bowl, mix 5 g of dry yeast, 1 teaspoon of sugar and 0.25 teaspoon of salt. While stirring with a spatula, pour in 70 ml of warm milk.
   
2. Beat in 1 egg and stir. Sift half (125 g) of flour into a bowl, and the same amount onto a work surface.
   
3. Stir the flour in a bowl, and spoon the mixture onto the flour on your work surface.
   
4. Start kneading the dough, evenly adding pieces of softened butter (30 g in total).
   
5. Knead the dough for 5-7 minutes until a homogeneous structure is obtained. It doesn't have to stick to your hands or the table. Lightly grease a clean bowl with vegetable oil, place the dough in it, cover with film and place in the refrigerator for 1 hour.
   
6. Remove the dough from the refrigerator, shape it into a sausage, and divide it into 9 equal parts.
   
7. Roll any piece into a rectangle so that its width is slightly smaller than the cutlet itself.
   
8. Wrap the cutlet in this dough and seal the edges well. Fold the seam over and secure it.
   
9. Cover a baking sheet with parchment paper and place all the cutlets on it. Lubricate them with yolk using a silicone brush.
   
10. Place the baking sheet in an oven preheated to 200 degrees and bake for 20-25 minutes.
    

Making recipe video

Before you start making these delicious cutlets, I recommend watching the video. After all, it’s better to see it once than to read it.

Recipe for cutlets in puff pastry

And here is for you another excellent recipe for cutlets or, as I also call them, balls, but in puff pastry, which also need to be baked in the oven.

Ingredients

How to choose the right ingredients

I like to cook these meat balls from minced chicken, but you can choose any other, or cook vegetable cutlets if you are on a diet (Diet is a set of rules for human consumption of food) and do not eat meat. In this case, I recommend creating these cutlets from cauliflower or from the familiar zucchini. Don’t be afraid to experiment and look for your own options.

When choosing puff pastry, give preference to yeast-free dough, otherwise your products will be very fluffy. As for seasonings, it's a matter of taste. You can get by with just salt and pepper, and if you like it spicy, then choose the seasonings at your discretion.

Step-by-step production

1. Finely chop 1 onion and add it to one kilogram of minced meat. Add chopped garlic clove, 1 teaspoon of salt and 1 teaspoon of seasonings.
   
2. Stir everything thoroughly, and then beat the minced meat. To do this, you need to take small pieces with your hands and throw them back into the bowl. This will give it juiciness and uniformity.
3. Roll out the finished puff pastry into a rectangle 3 mm wide.
   
4. Using a chef's knife, cut it lengthwise into 5mm wide strips.
   
5. Form the minced meat into balls 3-4 cm in diameter. You should get 15-16 of them. Roll any ball in flour.
   
6. Wrap the prepared dough strips around any ball. One cutlet requires 2-3 strips about 40 cm long.
   
7. Place all cutlets on a baking sheet lined with parchment paper. Add a little milk (about 1 tablespoon) to the yolk, mix and brush all the balls with this consistency using a silicone brush.
   
8. Place the baking sheet with cutlets in an oven preheated to 180 degrees and bake for 35-40 minutes until golden brown.
   

Making recipe video

You can see how to properly prepare puff pastry and form ball cutlets in this small video that shows all the stages of production according to the recipe.

How to decorate a dish

Using the suggested recipes, you can prepare beautiful cutlets that look good on their own on a plate, but you can decorate them with herbs, cut out new vegetables, or place them on lettuce leaves.

Main lowercase truths

• Dry baker's yeast is perfectly suitable for making straight dough.
• You need to pour dry yeast with warm milk, but in no case cool or hot.
• When kneading minced meat, it is better to beat it off. This will give it juiciness, and the structure will become more uniform and elastic.

Other possible options and fillings

You have already realized that cutlets can be wrapped with both yeast and puff pastry, and the cutlet can be any kind. You can prepare cutlets not only from minced meat or chicken, but also from fish. And those who do not eat meat can experiment with vegetable cutlets.