Pancakes with meat - general principles of preparation

Pancakes with meat are one of the most popular appetizers made from dough and meat. If there is some boiled meat left after preparing the second or first course, you can twist it and stuff it into pancakes. The dough for pancakes with meat should be fresh or slightly salty. Usually the dough is prepared in milk with the addition of flour, eggs, a small amount of sugar and salt. The dough for pancakes with meat should have a liquid consistency.

The most common version of meat filling is boiled meat twisted in a meat grinder and fried onion. Sometimes onions are fried together with carrots and added to the minced meat. The meat can be any: beef, lamb, veal, pork, etc.

To significantly reduce cooking time, you can buy ready-made minced meat and simply fry it until cooked. For sharpness and piquancy, garlic is added to the minced meat, tomato paste and spices. Meat pancake fillings may also include boiled eggs, pickles, tomatoes, fried cabbage, canned beans or peas, mushrooms, cheese and any other foods that go with meat.

Pancakes with meat are served hot or cold, with sour cream, herbs, mustard or grated cheese. Wrap the pancakes in rolls or envelopes. Stuffed pancakes can be fried in a frying pan with butter or reheat in the oven.

Pancakes with meat - preparing food and utensils

Kitchen equipment you will need: a saucepan, a frying pan, a frying pan for baking pancakes, a ladle, a bowl for dough, a knife, a cutting board, a meat grinder, a grater and a mixer.

Sift the flour for the dough, heat the eggs and milk until room temperature. The meat for the filling is washed, boiled and minced in a meat grinder. You also need to sauté the vegetables for the filling.

Meat pancake recipes:

Recipe 1: Pancakes with meat

Pancakes with meat - a win-win for breakfast, lunch or snack. You can take the snack with you to a picnic or to work. Pancakes with meat filling are great for festive feast or family dinner. Filled pancakes can be stored in the freezer and cooked in the oven or microwave at any time.

Required ingredients:

• 3 chicken eggs;
• 3 glasses of milk;
• One and a half cups of flour;
• Sugar - 3 tbsp. l.;
• A little salt;
• Vegetable oil - 1-2 tbsp. l.;
• 400 g of meat (pork or veal);
• 3 small onions.

Cooking method:

Peel the onion, finely chop and fry until golden brown in vegetable oil. Cook the meat, pass through a meat grinder and mix with fried onions. Beat the eggs thoroughly in a bowl, pour in a glass of milk and add salt and sugar. Sift the flour and add in small portions. Mix the dough with a mixer, then pour in the rest of the milk and add vegetable oil. The dough should be quite liquid.

Bake pancakes in a hot and greased frying pan. Coat the hot pancakes with butter, put the filling in the middle of each pancake and wrap the envelopes. You can reheat stuffed pancakes in the oven or in a frying pan. Serve the appetizer hot or cold with sour cream.

Recipe 2: Pancakes with meat and mushrooms

Preparing pancakes with meat and mushrooms is very simple. The main thing is to prepare the dough correctly and make enough filling.

Required ingredients:

• 500 ml milk;
• Eggs - 2-3 pcs. (depending on size);
• Flour - by eye;
• Half a kilo of meat;
• Champignons - 250-300 g;
• 2 small onions;
• Carrots - 1 pc.;
• Salt, pepper - to taste;
• Bay leaf.

Cooking method:

Mix milk, flour and eggs with a mixer. We bake pancakes from the dough. Cook the meat until tender with bay leaf, grind in a meat grinder. Grate the carrots and chop the onion. Fry onions and carrots in vegetable oil. We wash the mushrooms, chop them and add them to the vegetables. Fry mushrooms with carrots and onions until cooked. Mix the meat with fried vegetables and mushrooms, season to taste with salt and pepper. Wrap the filling in pancakes, place in the oven for 5 minutes and serve with sour cream.

Recipe 3: Pancakes with meat and cabbage

The usual meat filling for pancakes can be varied by adding onions and cabbage to the minced meat. It will turn out original and very delicious snack for tomorrow or lunch.

Required ingredients:

• 3 cups flour;
• 4 glasses of milk;
• Eggs - 4 pcs.;
• 2 tbsp. l. Sahara;
• Salt - 1 tsp;
• Half a kilo of cabbage;
• 300 g beef;
• 1 small carrot;
• 1 head of onion.

Cooking method:

Grind the eggs with sugar and salt, pour in the milk, add flour and knead the dough. To avoid lumps, you can use a mixer. Grease a hot frying pan and bake pancakes. Cook the meat until cooked, grind through a meat grinder.

Chop the onion, grate the carrots and sauté together in vegetable oil. Finely chop the cabbage and add to the vegetables. Fry over low heat until done. Place the meat in the pan with the vegetables and fry a little more.

Place a spoonful of filling in the middle of each pancake and wrap it in an envelope. Fry stuffed pancakes with meat in butter and serve hot.

Recipe 4: Pancakes with meat and beans

A very tasty “pancake snack”. You can safely treat your friends and relatives to these pancakes with meat and beans at any festive event.

Required ingredients:

• 6 eggs;
• 3 glasses of milk;
• Half a kilo of flour;
• Half a packet of baking powder;
• A kilogram of minced meat;
• 2 bunches of lettuce;
• 400 g onions;
• 2 cloves of garlic;
• 90 ml vegetable oil;
• 4 tbsp. l. tomato paste;
• 800 g canned beans;
• 2 cups meat broth;
• 3 glasses of mineral water;
• Butter - 80 g;
• 200 g each of sour cream and hard cheese;
• Salt, ground black pepper - to taste.

Cooking method:

Beat the eggs with milk, add the dough and baking powder, mix the dough with a mixer. Leave to infuse for half an hour. Peel the garlic and onion, chop and mix with minced meat. Fry the mixture in vegetable oil until tender.

Pour broth into the minced meat, add tomato paste and beans. Season the filling with salt and pepper and simmer for 10 minutes.

Pour mineral water into the batter, mix and bake pancakes small size. Place a lettuce leaf in each pancake, top with the filling and a little sour cream. Fold the pancakes in half. Sprinkle hot pancakes with grated cheese.

Recipe 5: Pancakes with meat and eggs

Instead of regular minced meat, pancakes can be filled with meat and eggs. These pancakes with meat are tasty, filling and very appetizing.

Required ingredients:

• Eggs - 5-6 pcs.;
• Milk - 3 glasses;
• Salt - 1 tsp;
• Sugar - 2 tbsp. l..;
• Flour - one and a half glasses;
• 30 ml vegetable oil;
• Meat;
• 2 onions.

Cooking method:

Beat the eggs with sugar and salt, pour in the milk and continue beating. Add the flour and mix the dough until smooth. Add vegetable oil. Bake pancakes in a greased frying pan. Cook the meat until tender in salted water with bay leaf and black peppercorns.

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A traditional Maslenitsa week treat or a hearty daily treat for the whole family is pancakes. It began to be prepared many centuries ago in the most different countries from Russia to India or China. Delicious pancakes with meat are made according to many recipes: fried or baked in the oven, stuffed with additional fillings. This treat is one of the win-win options for a hearty lunch, dinner or snack.

How to cook empanadas

The meal is prepared in three stages. After you have prepared the pancakes, you need to prepare the filling. At the end, we combine the two main components by wrapping the filling in pancakes. At this point, the dish can be considered ready, but many housewives prefer to make it more tasty, for which they additionally fry the pancakes in a frying pan or put them in the oven until crispy, as in the photo. In this recipe they are called nalistniki.

Dough for empanadas

The pancakes themselves can be baked thick, but for the version with filling it is preferable batter for pancakes with meat, from which they will turn out thin and tender. You can cook with both water and milk. The second option makes the dough more flavorful and satisfying. It is easier to mix the dough using a mixer or blender, which quickly dissolves the flour. First you need to beat the eggs, a spoonful of sugar, a spoonful of salt in one bowl, add liquid, then flour, butter.

Meat filling for pancakes

The main ingredients needed for the filling are minced meat, onions and spices. Any minced meat is suitable (chicken, pork, beef, mixed). First, you need to cut the onion into small pieces and fry until golden brown, add minced meat, salt, spices to it and fry until done. Stir the mixture during the process to prevent lumps from forming. For 1 pancake there is a spoonful of filling.

Empanada Recipes

Tender dough And delicious filling for empanadas, they will acquire a richer taste if you slightly vary the recipe. This can be done by adding mushrooms, beans, cabbage or boiled eggs. A popular recipe with rice. Nalistniki in the oven is one of the most delicious cooking options, because only there they are saturated with the aroma and juice of the filling and become more rosy.

Thin pancakes with meat

• Cooking time: 70 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 117 kcal.
• Cuisine: Russian.

If you are wondering how to cook pancakes with meat so that they are thin, then the secret lies in the dough, which should have a liquid consistency. To do this, you can add a little more liquid to it than indicated in the recipe. If you decide to make the pancakes as thin as possible, then it is recommended to add 1 egg more to the dough. It will give the mass additional strength and the dish will not tear in the pan when you need to turn it over.

Ingredients:

• eggs – 3 pcs.;
• boiling water – ½ tbsp.;
• wheat flour – 1.7 tbsp;
• salt – ½ tsp;
• beef – 400 g;
• ground pepper - optional;
• onion – 1 head;
• milk – 330 ml;
• sugar – 1 tbsp. l.;
• sour cream – 120 ml.

Cooking method:

1. Prepare the filling by frying finely chopped meat with onions.
2. While it is frying, knead the dough. To do this, mix eggs, water, milk, salt, sugar and flour.
3. Bake thin pancakes. Don't forget to grease the pan with oil.
4. Place the filling in the center of the pancake. The edges of the pancake are wrapped in an envelope or tube (see photo).
5. Place the stuffed dish in a dry frying pan, fry lightly over medium heat until golden crust, pour sour cream.

Pancakes with milk and meat

• Cooking time: 95 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 113 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Nalistniki taste best when cooked with milk or fermented baked milk. This option will ultimately turn out to be more satisfying than water. Before kneading the dough, the milk must be heated. In this case, the flour will dissolve in it better, and you can do without the help of a mixer. For pancakes made from 1 liter of milk, a filling of 250 grams of chicken is enough.

Ingredients:

• milk – 900 g;
• sugar – 4.5 tbsp. l.;
• eggs – 5 pcs.;
• soda – ½ tbsp. l.;
• salt – 1.5 tsp;
• flour - 2.6 cups;
• onion – 120 g;
• chicken – 245 g;
• vegetable oil – 35 g.

Cooking method:

1. Prepare pancake batter using warm milk, flour, baking soda and 4 eggs, then fry the pancakes.
2. Mix chicken pieces with fried onions and cook for 20 minutes. Then beat 1 egg and a little water, pour into the total mass, simmer for another 5 minutes.
3. Fill the pancakes by rolling them as shown in the photo.

In the oven

• Cooking time: 80 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 147 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The difference between the recipe in the oven is that the dish turns out less fatty, since you do not have to fry it in a frying pan. It turns out much juicier if you grease it upper layer sour cream. The fermented milk product will melt and soak all the pancakes, making them very tender. Instead of sour cream, you can make a mixture of milk and eggs and pour it into the mold.

Ingredients:

• milk – 1 l;
• flour - how much will it take;
• eggs – 5 pcs.;
• pork – 200 g;
• onion – 100 g;
• beef – 220 g;
• sour cream – 220 g;
• cheese – 155 g.

Cooking method:

1. Bake pancakes and fry finely chopped meat with onions.
2. Form envelopes and place them on a baking sheet.
3. Grease the top of the dish liquid sour cream and sprinkle with grated cheese.
4. Place the baking sheet in the hot oven.
5. You need to bake pancakes for half an hour at a temperature of 180 degrees.

With meat and mushrooms

• Cooking time: 1 hour 25 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 184 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you love mushrooms, then feel free to add them to your favorite treat. They will not spoil the taste at all; instead, they will make it richer and more satisfying. You can use any mushrooms: fresh, canned, dried. Most recipes indicate fresh champignons, which need to be cooked separately from the minced meat, and then mixed all together.

Ingredients:

• milk – 540 ml;
• eggs – 2 pcs.;
• sunflower oil– 110 g;
• sugar – 1 tbsp. l.;
• minced chicken – 440 g;
• champignons – 300 g;
• onion – 200 g;
• wheat flour – 180 g;
• butter– 20 g.

Cooking method:

1. Prepare the sheets in the usual way.
2. The filling starts with mushrooms. Fry them separately until the liquid has evaporated.
3. At this time, you can fry the onions and minced meat in another frying pan.
4. Mix the ingredients for the filling, add salt and pepper, add a little butter, simmer everything together for 5 minutes.
5. Start the sheets.

With meat and cabbage

• Number of servings: 6 persons.
• Calorie content of the dish: 123.4 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you have a piece of fresh cabbage lying around in your refrigerator, use it to diversify your cabbage recipe. This vegetable goes well with meat filling and dough. It gives the minced meat greater juiciness. The dish will take you a little longer due to the fact that the cabbage needs to be stewed separately, but the delicate taste of the resulting treat is worth it.

Ingredients:

• salt - to taste;
• milk – 0.5 l;
• eggs – 2 pcs.;
• vegetable oil – 75 g;
• onion – 2 pcs.;
• chicken meat – 650 g;
• black pepper - to taste;
• carrots – 1.5 pcs.;
• basil - to taste;
• cabbage - ¼ head.

Cooking method:

1. First you need to boil the meat, then prepare the plates.
2. Chop or grind the boiled meat in a meat grinder, fry with onions and carrots.
3. Separately, stew the cabbage.
4. Combine the ingredients for the filling and form into envelopes.

With meat and beans

• Cooking time: 65 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Minced meat for pancakes is a hearty ingredient in any dish. Adding beans to it will add even more satiety. If you fill the treat this way, you will have a complete lunch or dinner, after which you will be full of strength and energy. Preparing this version of the dish is no more difficult than any other, because the beans are canned, that is, ready to eat.

Ingredients:

• minced meat – 0.6 kg;
• beans - 1 can;
• onion – 260 g;
• tomato paste – 120 g;
• meat broth – 330 ml;
• cheese – 165 g;
• milk – 750 g;
• garlic – 1.5 cloves;
• eggs – 6 pcs.;
• vegetable oil – 90 g.

Cooking method:

1. Prepare the filling by frying the minced meat with onions. Then add beans and spices to it, pour in broth and tomato paste, simmer for 15 minutes.
2. Place the stuffed pancakes in a baking dish and grate the cheese on top.
3. Bake until golden brown (about 30 minutes).

With meat and eggs

• Number of servings: 4 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Eggs also go well with meat. In this case, the recipe for pancakes with meat becomes more interesting. If you add fresh parsley to the minced meat, the dish will acquire additional flavor. From the specified amount of ingredients you will get about 15 pancakes. Nalistniki with this filling will be perfectly stored in the freezer, so you can prepare several servings at once.

Ingredients:

• milk – 3 glasses;
• raw egg – 2 pcs.;
• flour – 290 g;
• sugar – 35 g;
• oil – 2.5 tbsp. l.;
• boiled egg – 4 pcs.;
• chicken – 230 g;
• onion - 2 heads.

Cooking method:

1. Bake pancakes, then fry chopped chicken with onions for minced meat.
2. Boiled eggs are chopped, mixed with chicken, and stuffed into envelopes.

With meat and rice

• Cooking time: 75 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 184 kcal.
• Purpose: for breakfast, lunch or dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Rice is one of the products that is also an excellent addition to pancake filling. This version of this dish is best served with additional sauce. It is prepared simply: combine the required amount of sour cream with fresh herbs (for example, parsley), add salt, mix thoroughly and let it brew for a while. You can also serve fresh green onions on the table.

Ingredients:

• egg – 3 pcs.;
• flour – 330 g;
• onion – 1 head;
• butter – 45 g;
• rice – 65 g;
• minced meat – 355 g.

Cooking method:

1. Prepare pancakes.
2. Boil the rice separately.
3. Prepare the filling and add rice at the end.
4. Stuff the pancakes with filling.

Video

Pancakes stuffed with minced meat are a traditional Russian treat. You can find them frozen in any grocery store: heat them up in the microwave and you’re ready for breakfast, dinner or a snack, an everyday dish or a holiday dish. But why buy something of unknown quality that you can prepare in excellent quality in your kitchen quickly and easily? And the juicy meat will be clear from what and what kind, and the oil itself best quality. Minced pancakes - no options - should be prepared at home, so here is my recipe for minced pancakes step by step to make everything clear.

We will serve the filled pancakes warm with sour cream. If you still had to leave the pancakes in the refrigerator, heat them in a frying pan with butter.

Ingredients

Dough:

• milk 300 ml
• salt 1.5 tsp.
• sugar 1 tsp
• chicken egg 3 pcs.
• sunflower oil 30 g
• wheat flour 300 g

Filling:

• pork 450 g
• onion 200 g
• salt to taste
• ground black pepper to taste
• sunflower oil for frying

How to cook empanadas

1. 
   First, prepare the pancakes and then wrap the filling in them. Break the chicken eggs into a deep bowl or mixer bowl. Add salt and sugar. Beat lightly with a mixer or hand whisk until bubbles appear.
2. 
   Pour room temperature milk and sunflower oil into the beaten egg mixture. Continue beating until smooth.
3. 
   Add sifted wheat flour in small portions. After each addition of flour, stir the dough until smooth. I use a mixer for this.
4. 
   The result should be a liquid pancake batter that will easily spread throughout the pan.
5. 
   Before frying pancakes with meat, the frying pan must be heated and greased with a thin layer of oil or a piece of lard. Pour in a portion of the dough. Spread the dough by rotating the pan in a circle. Fry the pancakes on both sides until golden brown.
6. 
   The pancakes are ready. From the specified amount of products we got 11 pancakes.
7. 
   Now - the meat filling. Peel the onion and cut into small pieces. Fry in a little oil until soft.
8. 
   For cooking I use pork. I buy minced meat very rarely; I make it myself. You can use beef, chicken, or a mixture of minced meats instead of pork. Grind the prepared meat in a meat grinder and add to the fried onions. Stir and fry until cooked for 15-20 minutes. Stir occasionally. At the end of cooking, add salt and pepper and cool slightly.
9. 
   Place a portion of the filling on the opened pancake and wrap it in an envelope.

What do you think about making empanadas? First and foremost, it is incredibly tasty - velvety, appetizing, juicy, aromatic. Secondly, it’s filling – you’ll have enough energy until lunch. Thirdly, it’s simply aesthetically pleasing - place a couple of rolled up pancakes with meat on a plate and see for yourself.

Of course, this breakfast cannot be called the easiest to prepare; you will have to tinker and play a little. But, after spending a couple of hours on empanadas, you will get a mountain of food that you can freeze and take out as needed - even for every breakfast in a row!

Dough ingredients

• 1 liter of milk
• 8 eggs
• 4-6 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 1 tbsp. l. Sahara
• 300 g flour

For filling

• 500 g boiled meat
• 4-6 bulbs
• salt, pepper to taste

1 hour to boil meat
20 minutes to prepare the filling

30-35 pieces

How to cook empanadas

First we deal with the filling: the pancakes cook quite quickly, and then they cool and dry just as quickly, and in order not to provoke them into such a disgrace, it is better to rush in advance and provide them with filling. Of course, nothing critical will happen if the pancakes sit for an hour or two (of course, under a plate or wrapped in cling film), but it is still much easier to roll them into rolls when they are fresh and soft.

Filling for empanadas

So, the filling. We take the meat cooked the day before out of the pan. The coolest thing, of course, is if it is beef or veal - the hated films and veins in this meat after a long boil turn into jelly compounds, which play the role of a juicy component in the filling. If you don't want veal, you can take pork. The healthiest, but least tasty option is turkey and chicken.

Cut into ugly pieces– as long as it’s quick and inexpensive, there will still be an opportunity to think about beauty ahead.

And we twist the pieces of meat through a meat grinder. We choose the grate according to taste: a small one will give uniformity, a large one will make you feel that you are not just eating something with meat, but meat.

At the same time, chop the onion- half rings, rings, cubes, triangles or generally in the style of expressionism. Appearance in this case it does not matter at all, because in the future the onions will go to the meat in the same “meat grinder” way.

Fry the onion in vegetable oil until light golden. Try to catch the moment when it is already golden, but still soft and not dry - otherwise the onion will not give juiciness to the minced meat, and this is not interesting. In general, it is better to undercook than to overcook.

Grind the onion - also through a meat grinder. It will turn out to be porridge, yes. But that’s what we need!

Add salt, pepper(oh, by the way, don’t neglect this simple spice, it’s very, very welcome here, pancakes with meat and without pepper are just nonsense).

Mix. If you did everything correctly, the minced meat will “mold” a little; this is necessary so that the filling does not fall out of the finished dish, so that it is convenient to eat.

Pancake dough

Let's make pancakes. Pour milk into a sufficiently sized bowl. Better - at room temperature or slightly, very slightly warmed up. If the word “slightly” seems too vague, let it be just indoors. If you don’t want to think about milk in advance, it will work from the refrigerator.

Breaking the eggs. Don’t be greedy, add exactly as much as the recipe calls for, or better yet, a couple more: the eggs will give the dough elasticity and allow the pancakes to curl beautifully.

Pour in vegetable oil, add salt and sugar. And mix until smooth. Using a mixer is the easiest way, by hand it takes longer, but it’s soulful, and sometimes, you must admit, you can afford such luxury.

Before you start frying pancakes, let the dough sit and rest - the gluten of the flour will swell during this time, and the dough will turn out much more convenient to work with.

Frying pancakes

Heat a pancake pan and grease it vegetable oil(a couple of drops - just for starters), pour a small amount of dough, immediately distribute it over the entire surface of the frying pan, shaking it in a circle and from side to side. The faster and smoother you do this, the more beautiful the pancake will be. Fry on fire, a little more than the minimum.

As soon as the surface of the pancake has become dry and ruddy “lace” has appeared along the edges, it’s time to turn it over. It is convenient to do this simply with your hand - pry up the edge and turn it over. A little hot, but quite tolerable. If this method is not for you, try a spatula - however, in this option you will most likely have to add a little more butter to the dough so that the pancakes “slide” more easily and do not cling to this same spatula. Well, a little more accuracy is required - tearing a pancake with your hands is much more difficult than with tools.

Oops, and you're done! Just a couple more seconds...

And you can shoot. Pancakes fry very quickly.

In general, if you have enough skill, you can fry and wrap at the same time - try it, the time it takes to cook a pancake on one side is just enough to stuff the previous one.

So, put the pancake on the work surface, distribute about a spoonful of minced meat on one side, trying to give it a “sausage” shape. Make one and a half turns. We wrap the “wings” inward. And we finish it until the end.

Very simple. The main task is to find a middle ground in which you will make pancakes with meat sufficiently dense and tight, but without tearing the dough.

Place the finished pancakes in a convenient shape, cover with a lid or cling film and store in the refrigerator, reheating as needed.

Yes, by the way, about “warming up”. It’s best to do this in a frying pan with butter, and don’t skimp on the latter! Serve with sour cream. Crispy dough and juicy filling - it's... it's just gastronomic ecstasy.

P.S. If you suddenly get tired of cooking the same pancakes with meat, try to diversify the filling - you can add boiled rice to the minced meat, fried mushrooms, stewed cabbage, prunes and dried apricots, boiled eggs, cheese. Whatever you personally find compatible with meat is fine. And it won't be boring!