Shanezhki made from curd dough with meat

Shanezhki made from curd dough with meat

Hello, dear guests of our website!

Now we offer you a very tasty, family dish: shanezhki with meat on curd dough, which simply melt in your mouth!

Almost everyone is familiar with this dish from their youth; our grandmothers used to cook it.

And we have just such an old, time-tested recipe that will certainly become a favorite.

Curd shanezhki with minced meat

• Flour - 300-350 g
• Cottage cheese – 250 g
• Baking powder - 1 tsp
• Testicles - 2 pcs.
• Vegetable oil - 2 tbsp. l
• Salt - 1/3 tsp (or to taste)

• Minced meat – 400 g
• Small onion - 1 pc.
• Garlic - 1-2 cloves
• Khmeli-suneli seasoning - 1/3 tsp
• Salt 1/2 tsp (or to taste)

Place the cottage cheese in a deep bowl and mash with a masher.

If it is very wet, then it is better to squeeze it out before doing this, otherwise more flour will be needed.

Pour 2 tbsp into the cottage cheese. l vegetable oil, break 2 eggs, baking powder and salt go here. Stir everything thoroughly.

In a few steps, add sifted flour to the curd mass.

Knead the dough with your hands. It should not be sticky. If it sticks to your hands, then you need to add a little more flour.

Now let's prepare the filling. To do this, grind the onion and garlic into a paste. This can be created using a blender. You can simply squeeze it through a squeezer.

So, mix the minced meat with onion gruel, salt and khmeli-suneli seasoning.

Mix the minced meat thoroughly. Roll out the dough into a rectangle, approximately 30 by 40 cm.

Spread the filling sparingly over it.

Further along the long side, roll the dough into a long roll and pinch its edges.

After that, cut the roll into circles. You should end up with these lovely slices about 1cm wide.

Fry them in a frying pan on both sides over medium heat until they are nice and golden brown.

After frying, place them on a paper towel to remove excess oil.

If you don’t want to fry them in oil, there is the most dietary option - you can bake the shanezhki in the oven.

Place them on a baking sheet, coat any slice with yolk and place in the oven at 180 degrees until cooked.

The manufacturing time will then increase slightly, but they will be the driest and less greasy.

This is such a delicious and wonderful dish. And the smell is such that the whole family is drawn to the kitchen like a magnet!

We wish you bon appetit!

Also try to cook delicious belyashi with meat.

Save the recipe to your own account on social networks so as not to lose it, using the social keys below or the article first.

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.

Place the finished products on a wooden board or on a cooling rack. Serve to the table. The products have a soft, warm dough structure, a rich meaty taste, emphasized by various spices.

Small round pies look great on the table and will probably please your family and friends. Shanezhki can be supplemented with fresh vegetables and finely chopped onions.

The products are perfectly stored in the refrigerator for a week and do not go stale. You can vary the taste of the shanezheki by sprinkling the pies with grated cheese before baking.

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 enough leftover from 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:

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!

Shanezhki with minced meat: photo recipe for frisky and delicious pastries

Shanezhki are practically meat pies, but prepared in the form of rolls. Another significant difference is that cottage cheese is added to the dough. Intrigued? Our detailed photo recipe will show you how to cook shanezhki with minced meat. All products are completely accessible, and cooking will take about 30-40 minutes.

This very tasty and unusual dish will definitely become a favorite among your household. The recipe will also be needed in this case, if you need to amaze your guests not only with frisky, but also with satisfying pastries.

Ingredients

• Minced meat: 400 g
• Cottage cheese: 250 g
• Testicles: 2 pcs.
• Flour: 2 tbsp.
• Soda: 1 tsp.
• Vinegar or lemon juice: for extinguishing
• Vegetable oil: 2 tsp. + for frying
• Salt (in dough): 1/2 tsp.
• Pepper, salt: to taste

{Instructions} manufacturing

Add slaked soda with vinegar to the cottage cheese, or lemon juice. Salt, add vegetable oil and beat in the eggs. Mix all ingredients in a bowl vigorously.

Be sure to sift the flour, add it in portions, leaving a little for sprinkling the baking sheet.

Knead the dough with your hands, it should be quite dense.

Then put it on a board and roll it into a rectangle 0.5 cm wide. Place the minced meat on top in an even layer, salt and pepper it. Roll it up. We secure the edge well so that it does not unravel during baking. We cut the workpiece into separate pieces approximately 1 cm wide.

Place the shanezhki in a heated frying pan with oil and fry on both sides over low heat until everything is perfectly fried on the inside.

Remove the items from the pan with a slotted spoon and place on paper towels. When excess fat is absorbed, serve. Bon appetit.

Fascinating on the topic:

1. Pies with eggs and onions
2. Dumplings with garlic
3. Lavash pies
4. Pies with peas
5. Apples in dough: a summer dessert to replace pies

Article creator – LadyElena

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