Let's take a closer look today at how you can prepare pancakes with meat, what is the best dough to make for them, what filling to choose: minced meat or chicken, how to prepare the filling, how to wrap it correctly so that it does not fall out during further frying, serving and serving options. I will try to describe the recipe step by step and show all the photos.

Pancake dough

Let's start with the test. In order for everything to fold well, for no cracks to form on the folds, for the envelope to be neat, we will need thin pancakes. You can, no doubt, make them according to your favorite recipe, and I will offer two to choose from.

On kefir

From the specified amount of products you will get about 10-15 pancakes, which also depends on the size of the pan.

  • kefir 1% - 500ml;
  • eggs – 2 pcs;
  • flour – 320g (2 cups*);
  • water – 1 glass;
  • soda – 0.5 tsp;
  • salt - a pinch;
  • vegetable oil – 1 tbsp;
  • butter – 50g.

* glass with a capacity of 250 ml.

To save space on the page, I will show some of the photos in the form of collages. But you can follow the link and view them in large size in .


  1. Pour the kefir into a bowl. She must be big size. Break eggs into it and add salt. Shake it up.
  2. Sift the flour and pour it into a bowl with the kefir and eggs. Mix and get a thick dough.
  3. Boil a kettle, pour soda into a glass and pour boiling water over it. First, half a glass, because it foams a lot and if you pour it all at once, all the water will splash out. When the foam calms down, top up.
  4. Now, rotating the dough with a whisk, pour water into it in a thin stream, but quickly.
  5. Let stand for 10 minutes and add vegetable oil.
  6. Bake in a very hot, ungreased frying pan. Place the finished ones in a stack, brushing each one with melted butter.

With milk


  • milk – 320ml;
  • whites - from 2 eggs;
  • flour – 180g (1 cup);
  • sunflower oil – 3 tbsp;
  • salt - a pinch.

  1. Pour salt into a bowl of milk and pour oil. Mix.
  2. Add whites.
  3. Add flour and mix well, breaking up any lumps. The dough turns out quite liquid.
  4. Fry in a well-heated frying pan greased with vegetable oil.
  5. Place the finished pancakes in a stack and coat with butter.

Meat filling for pancakes

Once you've decided on the dough, it's time to move on to the filling. Since we're talking about empanadas, let's talk about those fillings. For stuffed pancakes, we can mince raw meat and then fry it. Or we can boil it first, then grind it and fry it. I like the first option better, it turns out juicier. And only the liver is first stewed (boiled) and then fried.

Chopped meat


Options again: it can be pork, beef or mixed. See below for how to do it.


We cut the meat into pieces, cut the onions, depending on the size, into quarters or smaller pieces.

The meat/onion ratio is approximately 2/1. Despite the fact that when frying the minced meat we will in any case also add onions, I recommend passing it through a meat grinder into the minced meat. Then it will be juicy and tasty.

For mixed pork and beef ratio 50/50.

Chicken mince


For pancakes with chicken, the filling can also be prepared in the same two ways: from raw chicken or boiled.

Preparing the filling

  • minced meat – 250g;
  • onion – 1 piece;
  • salt and pepper - to taste;
  • vegetable oil – 2 tbsp.

How to wrap

When the filling has cooled enough to work with it further, place one pancake on the cutting board and place 1 tbsp on the edge closest to you. minced meat.


First, we bend the front edge away from us, then bend it towards the center of the side and roll it away from us like a roll. Quite dense, but we try not to overdo it so as not to tear.


And we repeat this with everyone.


Fry in a frying pan

Next we need to fry them. To do this, pour oil into the frying pan. We heat it up. Place the pancakes on one side first, hold for 3-5 minutes, turn over and fry on the other side.

It was frying pancakes with meat filling in a frying pan. But they can also be baked in the oven.

Baked pancakes with meat


It is better to bake them not whole, but by cutting them into halves, each of which is placed vertically in the pan.

  • stuffed pancakes - quantity depends on the size of the pan
  • cheese – 100g;
  • butter – 100g.
  1. We bake pancakes according to any recipe.
  2. The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.
  3. Stuff and fold into an envelope. Then cut in half.
  4. Place each half cut side up in the pan. The dimensions of the mold should be such that the pancakes fit tightly to each other.
  5. Between them, place pieces of butter in several places.
  6. Sprinkle with grated cheese and place in an oven preheated to 170°C for a time sufficient for a golden brown crust to form on top.
  7. It is better to serve them directly in the form.

This is how, moving step by step, we quietly prepared our dish. But I want to continue further and talk about other types of fillings and additional ingredients.

Our pancakes only had meat and onions. But you could also add:

Or replace the minced meat with:

  • ham;
  • mushrooms;
  • fish.

I would like to dwell on the last option in more detail, because pancakes with caviar or red fish are an original Russian dish. Moreover, it looks elegant and will always be a win-win snack on the holiday table.

Pancakes with salmon and cream cheese


You can take any salmon fish, starting with ordinary pink salmon and ending with more expensive varieties.

  • pancakes with milk (see recipe above) – 5-6 pcs;
  • red fish – 250g;
  • cream cheese – 150g;
  • fresh cucumber – 1 piece;
  • dill - 1 bunch.
  1. First you need to bake pancakes. For this recipe, the milk version is best; they turn out smoother and with fewer holes through which the cheese will seep out.
  2. Cut the fish into thin slices with a sharp knife.
  3. For a snack, any high-quality cheese in tubs is suitable: creamy or processed - at your discretion, but always without additives. Finely chop the dill and mix with cheese.
  4. Wash the cucumber, peel it, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut into bars. For more interesting taste try replacing cucumber with avocado.
  5. Place the pancake on a board, grease it with cheese, add a slice or two of fish, a couple of slices of cucumber and roll it up into a tube. There is no need to fold it in an envelope, as we did earlier.
  6. Place in the refrigerator for an hour. Let the filling harden a little. Then, using a very sharp thin knife, carefully, without pressing, cut our roll crosswise into rolls.
  7. Place them on a platter and decorate them at your discretion.

Serve pancakes well with sauce. Which ones are best?

Sauces for pancakes

  • sour cream is, of course, the most traditional option. To add variety, add chopped dill or a couple of drops of lemon juice, and mix with red caviar to the fish filling;
  • cheese sauce - best suited for chicken and/or mushroom filling;
  • Dutch (golandez) - for any type of meat and chicken;
  • tomato sauce or ketchup - for pork, beef;
  • “1000 Islands” - for meat, for chicken;
  • tartar - for meat, chicken and fish fillings;
  • mayonnaise - that too, and even with everything, why not.

Personally, I already wanted pancakes. And you? Bon appetit to all of us!

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 the delicious filling for empanadas will acquire a richer taste if you slightly diversify the recipe. This can be done by adding mushrooms, beans, cabbage or boiled eggs. A popular recipe with rice. Baking 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 the 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 things.;
  • 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 meat are one of the favorite dishes of Russian cuisine by many housewives. They can be prepared quite easily and quickly. They turn out filling and tasty. If you don’t know how to bake pancakes with meat so that they turn out juicy and tasty, then the following recipes and tips will help you.

What meat to use for filling

The filling can be made from various types meat:

That's it for the list possible options doesn't end. The fact is that you can use any edible meat to prepare the filling. In addition, you can use a combination of its different types. This will give the pancakes a piquant taste, and the filling itself will become juicier and softer.

How to prepare the filling

To quickly make pancakes, use boiled meat. To prepare the meat filling, carry out the following steps:

  1. The meat is finely ground in a meat grinder.
  2. Finely chopped onions and grated carrots are fried on vegetable oil.
  3. Add boiled meat to the onions and carrots, salt and pepper. Fry for 5 minutes.







You can also use it to prepare the filling. raw minced meat. It is added to the onions and carrots and simmered over low heat for 15 minutes.

Traditional recipe for pancakes with meat

These are pancakes with meat made with milk, which turn out very tasty and juicy. They can be served as a second course or as a kind of dessert for tea.

Ingredients for the dough:

  • 1 liter of warm milk.
  • 3 eggs.
  • 0.5 tbsp. l soda.
  • 1 tsp sugar.
  • 1 tsp salt.
  • 2.5 cups flour.

Filling ingredients:


Preparation:

The recipe for this dish is simple and easy. It turns out incredibly tasty. Therefore, pancakes with chicken and mushrooms can be safely served both on a regular and holiday table.

Ingredients for the dough:

  • 1.5 cups flour.
  • 2.5 tbsp. l. Sahara.
  • 3 eggs.
  • 3 glasses of warm milk.
  • 1 tsp. salt.
  • 2 tbsp. l. vegetable oil.

Filling ingredients:


Preparation:

  1. Beat the eggs until foamy and add salt and sugar to them.
  2. Heat the milk until warm, and then pour the beaten eggs into it in a thin stream. In this case, it is necessary to stir constantly so that the eggs do not curl, otherwise the dough will be spoiled.
  3. Then add flour sifted on a fine strainer. Everything is mixed so that not a single lump remains.
  4. At the end, add vegetable oil. The dough is ready!
  5. While the dough is resting, you can prepare the filling. First, rinse well and pass through a meat grinder. chicken fillet. Separately, fry the onion in a frying pan, then add the resulting minced chicken and finely chopped mushrooms to it. Salt and pepper the filling, then cover it with a lid and simmer for 20 minutes.
  6. While the filling is being prepared, you can proceed to frying the pancakes. Pancakes are fried on both sides for 2-3 minutes until golden brown. Then they are removed from the frying pan, greased with butter and stuffed with hot filling.
  7. Bon appetit!

Delicious pancakes with chicken and mushrooms - video recipe

These are delicious and nutritious pancakes with pork meat. They can be served for lunch as a complete second course.

Ingredients for the dough:

  • 1 cup flour.
  • 1 tsp. Sahara.
  • 2 glass of warm milk.
  • 2 eggs.
  • 2 tbsp. l. vegetable oil.
  • 1 pinch of salt.

Filling ingredients:

  • 300 g pork tenderloin.
  • 1 medium onion.
  • 0.5 tbsp. milk.
  • 1 tbsp. l. vegetable oil.
  • 2 tbsp. l butter.
  • 1 bunch of greens (parsley and dill).
  • salt to taste.

Preparation:


Pancakes with rice mixed with minced meat, is a great option for a Sunday lunch with the family.

Ingredients for the dough:

  • 0.5 liters of milk.
  • 0.5 liters of water.
  • 1 tsp. Sahara.
  • 1 tsp. salt.
  • 12 tbsp. l flour.
  • 4 tbsp. l. vegetable oil.

Ingredients for minced meat:

Preparation:


What is it served with?

Let's look at what to serve pancakes with meat with:


Pancakes with meat filling can be served for breakfast, lunch or dinner. They go well with hot tea, a glass of milk or kefir.


Even a beginner in the culinary arts can make pancakes with meat. The main thing is to have a great desire and follow the recipe. You can use absolutely any meat you like as a filling. You can also prepare minced meat, which will combine several types of meat. Additional ingredients will help give the filling a piquant taste: cheese, pickled cucumbers, mushrooms, legumes, rice, etc.

Guess the riddle: “You need to bake them very skillfully in a hot frying pan. If you get caught up in conversation, they will instantly become a lump. And with the filling they are so delicious - stuffed... "

Of course - pancakes!

Baking these little edible sunflower imitations is quite easy and simple. And quite a lot of recipes for their preparation have already been written. And we have already prepared them, yes.

But today we decided to please our stronger half. Experience shows that many men are very satisfied when the main ingredient in the filling is meat. In this case, for them this dish becomes complete. And to slightly diversify the meat filling, you can use mushrooms and any other ingredients that go with the minced meat.

And today we will be preparing delicious stuffed products with various meat fillings.

Thin little “suns” stuffed with tender minced pork and boiled eggs are quite interesting and delicate in taste.


In the villages they used to add a lot of first green onions in the spring. Then this dish turned out not only tasty, but also healthy, because onions the best remedy from vitamin deficiency. But since it’s winter now, you can exclude green onions from the recipe, or replace them with onions.

We will need:

  • pork – 500 gr
  • milk – 1.5 cups
  • flour – 1 cup
  • raw egg – 3 pcs
  • boiled egg – 2 pcs
  • sugar – 1 tbsp. spoon
  • baking powder – 1 teaspoon
  • sunflower oil – 3 tbsp. spoons + 2 tbsp. spoons
  • salt, pepper - to taste

Preparation:

1. Carefully break fresh eggs into a large deep bowl, being careful not to leave small shell fragments. Pour in the milk and beat well until foam appears.


2. Combine flour with sugar, baking powder and a pinch of salt. Stir and add in portions to the milk-egg mixture, stirring constantly so that no lumps form.


3. Pour in sunflower oil (3 tbsp) and beat until smooth. It should be a liquid dough.


4. Pour a portion of dough into the frying pan and fry on a hot surface on both sides. Bake all the products in this way and let them cool slightly.


5. Rinse the pork well, remove excess veins and grind the meat in a meat grinder.


Pork can be replaced with chicken fillet. In this case, the finished products will turn out less satisfying.

6. Chop the onion into small cubes. Fry it in a well-heated frying pan until translucent, where first add 2 tablespoons of oil.


7. Then place the prepared minced pork and fry until cooked for 10 - 15 minutes.


8. Cut the boiled eggs into cubes, or crumble them with a special egg cutter with a cross-section in the form of cubes. Add to the fried minced meat.


9. Add salt, add fresh ground allspice to taste, and mix all ingredients until smooth. In this case, the egg should be evenly distributed throughout the minced meat.


10. Spoon some of the filling onto the prepared piece and roll it into an envelope in the form of a sealed tube.


11. Arrange the stuffed rosy rolls beautifully and serve. You can sprinkle a little with herbs or decorate at your discretion.


Simple, tasty and very appetizing!

Video on how to cook delicious pancakes with minced beef

Minced meat, of course, can always be purchased at the store. But if we want to make it truly tasty and crumbly, then it is better to prepare the filling yourself, using a good piece of beef for this. At the same time, it is not necessary to take selected meat for these purposes; for minced meat, a piece with partitions made of connective tissue and a small amount of fat is better suited.

I use the back. The minced meat from it will not only be tasty, but will also cook quickly.

The cooking process itself is certainly not very fast. But the result turns out to be justified. And pay attention here to the recipe for dough with milk. He's just perfect. This is one of my favorites.

Be sure to taste the filling during cooking. The meat is always different, veal is more tender and cooks faster, beef can be tough and takes longer to cook.

The recipe is shown here and step by step actions, but in any case, be guided by your taste.

By the way, according to this recipe, you can prepare the filling from any meat, and you can also combine two or three types. It will be more juicy, tender and soft if you combine beef with pork.

Cook, experiment and may you always end up with delicious pancakes.

Recipe for pancakes stuffed with meat and rice

For some reason, our delicacies with minced meat and rice have become the most popular among people. Yes, in principle, it is already clear - this filling is the most nutritious.


After all, saturation comes both from meat proteins and from the long-digesting carbohydrates of rice. Therefore, just five stuffed “beauties” can feed even a very hungry man. At the same time, he will experience a feeling of fullness much longer than from other similar dishes.

We will need:

  • ready-made pancakes – 15 pieces
  • rice – 3/4 cup
  • boiled meat – 250 g
  • onion – 1 pc.
  • Sunflower oil – 1.5 tbsp. spoons
  • butter – 1.5 tbsp. spoon
  • pepper, salt, spices - to taste

Preparation:

1. Rinse the rice thoroughly under running water until all the whitish flour is washed off and the water becomes clear. Then cook it until full readiness. Drain in a colander and rinse lightly with warm boiled water.


To make the rice fluffy, you need to cook it in large quantities water, adding a little salt and literally 1 teaspoon of sunflower oil. But you can do without it.

The most ideal varieties that never get overcooked, and boiled rice always turns out grain to grain are “Zhemchug” and “Krasnodar” steamed round grain. They are also mainly used for pilaf.

2. Make the dough and bake pancakes. Since their recipe has already been given above, and you can look it up on the blog, we will further consider preparing only the filling itself for stuffing.


3. Chop the onion and fry small cubes until transparent. Use a small spoon with holes or a slotted spoon to add it to the rice. It is better to leave the oil in the pan.

Cut the boiled meat into small strips, or grind in a meat grinder. Then fry it a little in onion oil, add salt and pepper. If you don’t want the filling to be overly nutritious, you can leave the meat without frying.

Combine with onion and rice and mix well.


4. Place a tablespoon of warm water onto the product. juicy minced meat and wrap it in an envelope, in the form of a tube closed on both sides.


5. If you want a slightly crispy fried crust, then the stuffed flour products can be baked in the oven, or fry until golden brown in a frying pan with a little added oil. Or you can serve them as they are.


For such stuffed products, sour cream, homemade horseradish appetizer, and even mustard are very suitable.

So cook and eat for your health. This is delicious!

Pancakes with mushrooms and boiled meat (step-by-step recipe)

Since sushi became popular in Russia, many people began to prefer not only them, but also hot rolls.


But we also have very tasty traditional food! What if we gave a juicy answer to the Japanese delicacy and made amazing breaded triangles of pancakes stuffed with meat and mushrooms? Believe me, after this snack you won’t even want to try any sushi or rolls again. And you will become true adherents of Russian cuisine!

We will need:

  • ready thin pancakes– 10 – 15 pieces
  • fresh meat – 350 gr
  • mushrooms – 300 gr
  • chicken egg – 3 pcs
  • sunflower oil – 1.5 cups
  • flour – 100 gr
  • onion – 1 pc.
  • breadcrumbs – 100 g
  • dill, salt, spices - to taste

Preparation:

1. Rinse a piece of meat thoroughly and boil until fully cooked in salted water. Pieces of carrots, onions, and Bay leaf and a couple of allspice peas. Onions and carrots can be added 30 minutes before the end of cooking. And all the spices 5 - 7 minutes before they are ready.

But if you don’t like additional flavorings, then the meat can be boiled without adding any vegetables or spices.


2. Grind the mushrooms and onions in a convenient way. First, fry the onion in a heated frying pan, and then, when it acquires a slightly golden hue, add the sliced ​​mushrooms. Stirring occasionally, allow excess moisture from the mushrooms to evaporate and bring them to a state of complete readiness.


3. Pass the cooled boiled meat through a meat grinder, or use a blender to grind.


4. Grind fresh dill and combine it with meat and fried mushrooms. Season with your favorite spices and salt, mix well. To make the minced meat juicy, you can pour a couple of spoons of broth into the resulting mixture and mix again.


5. Fold the finished products into a pile and cut them in half.


6. Place a juicy filling on one edge of each half-sun with a spoon and then roll it into triangles.


7. Place flour and breading into separate plates. In a deep bowl, beat the eggs with a whisk or fork, adding a little salt to them.



9. Heat sunflower oil in a saucepan and, being careful not to burn yourself, fry the breaded triangles in it, as if in deep fat. Remove with a slotted spoon onto a kitchen paper towel as soon as the breading has acquired a beautiful golden hue.


10. Amazingly delicious breaded triangles are best served warm so as not to burn.


And if you don’t really like heavily fried foods, then pay attention to the following recipe.

A simple recipe for minced meat filling for pancakes

Many people love dietary turkey meat. It is also great for preparing the filling for thin sunny edible “rounds”. It can either be cut into small cubes or strips, or twisted in a meat grinder. Or you can make it even simpler - buy fresh minced meat and prepare a dish from it.


This recipe can be prepared from any available meat or minced meat. And today we will cook with poultry, namely turkey.

We will need:

  • ready-made pancakes – 15 – 20 pieces
  • turkey meat – 350 gr
  • onions – 2 pcs.
  • sour cream – 2 tbsp. spoons
  • sunflower oil – 2 tbsp. spoons
  • butter – 1 tbsp. spoons

Preparation:

1. Grind the turkey flesh in a meat grinder, or you can take ready-made store-bought minced meat.


2. Cut the onion into two halves, and then cut it smaller into cubes.


3. Warm the frying pan thoroughly, pour sunflower oil into it and fry the onion in it until it becomes almost transparent.


4. Add minced turkey meat to the onion, immediately add salt and pepper. And stir-fry until done. To prevent the filling from being dry, you can add sour cream. Stir it into the contents and let it simmer a little so that the minced meat is saturated with all the juices and flavors.

The tastier the filler turns out, the tastier the end result will be. That is our finished dish.


5. Place the prepared minced meat on the prepared products and roll them into envelopes.


6. Melt the required amount of butter in a frying pan and fry the folded envelopes on both sides until golden crisp.


Instead of frying for 5 - 7 minutes, you can bake the “goodies” in the oven at a temperature of 180 degrees so that they are beautifully browned on all sides. There they will become ruddy on all sides at once.


Bon appetit!

Meat and cheese pancake filling

Tender minced chicken... Crispy crust... Stretchy cheese... Can you imagine?


But this is the combination that many gourmets love. And now we’re not talking about all kinds of nuggets and burgers, but about fried pancakes stuffed with chicken and cheese! Let's cook original dish, which is sure to please both adults and children!

We will need:

  • meat – 500 gr
  • sour cream – 3 tbsp. spoons
  • cheese – 350 gr
  • ready-made pancakes – 15 – 20 pcs.
  • onions – 2 pcs. medium size
  • sunflower oil – 3 tbsp. spoons
  • salt, pepper - to taste

Preparation:

1. Rinse any meat, including chicken, well, remove skins and films. Then cut into small pieces and grind through a meat grinder.


2. Cut the onion into fairly small cubes.


3. Heat a frying pan, pour oil into it and fry the prepared onion. It should become softer and slightly transparent.


4. Send the minced meat there to fry. During frying, add salt and pepper. Don't forget to stir the contents periodically.


5. When the filling acquires a pinkish-white hue, add sour cream, mix well and simmer until tender for 5 - 7 minutes. Then let it cool until room temperature.


6. Grate the cheese on a medium grater and mix with the cooled minced meat.


7. Place a heaping spoonful of the resulting filling onto the finished products. Then level it along one side of the product in the form of a small rectangular strip.


8. Roll them up into slightly flattened envelopes.


9. Fry on both sides until nice and crispy.


10. If you serve them while still hot, the cheese will stretch slightly when you bite it. If you serve them slightly cooled, then the cheese and chicken will already be a solid filling.


Very tasty dish, which everyone always likes. And I hope that you will like it too.

How to cook pancakes with meat and fresh cabbage

You can’t ignore people who really love cabbage in all its forms of preparation. It turns out that minced meat with fresh cabbage also goes perfectly with our delicacies.


I had never prepared such a filling before until I tried this dish at a party. It turned out to be very tasty! Now I cook the same way for my family.

We will need:

  • minced meat – 350 gr
  • cabbage – 300 gr
  • ready-made pancakes – 15 – 20 pcs.
  • garlic clove – 2 pcs.
  • onions – 2 pcs.
  • sunflower oil – 2 +1 tbsp. spoon
  • butter – 1 tbsp. spoon
  • salt, pepper, spices, herbs - to taste

Preparation:

1. Chop the onions into oblong strips. Grind the garlic clove using a press, or simply finely chop it with a knife. If you don't like garlic, you can do without it.


2. Heat a frying pan and pour oil into it (2 tbsp). Fry the onion until it turns almost golden. When the onion is already transparent, add chopped garlic.


3. Chop fresh cabbage into thin strips.


4. Add cabbage sticks to the onion-garlic fry, add salt and season with allspice. Fry until half cooked while stirring.


To prevent it from burning, you need to add about a third of a glass of water. Then stir periodically and fry under the lid so that the moisture does not evaporate, but on the contrary, helps to stew. In this case, the cabbage will not turn out dry.

5. Move the stewed cabbage a little to one edge of the frying pan, and pour the remaining spoon of oil into the free space and lay out the minced meat, salted and peppered in advance, for frying. Periodically stir the cabbage separately and the minced meat separately until mixing.


Instead of minced meat, you can completely use chicken.

6. When the minced meat is almost ready, you will need to mix it with the cabbage. Then add chopped fresh herbs (or dried ones too). Simmer until ready. Let it sit for a while closed lid, and then cool.


7. Cooled down delicious filling Place on pre-baked products and roll them into an envelope or tube. Who likes it more?


8. Heat the butter in a frying pan and fry the stuffed products in it until the desired state. Some people like a crispy crust, while others may just want to warm the finished dish slightly.


So tasty and not quite regular recipe with cabbage and meat.

If you have the desire, there is always something to use as a filling for stuffed delicacies. Minced meat, be it chicken, beef, or mixed, goes well with many foods and vegetables.

In the recipes given, one minced meat or type of meat can be easily replaced with any other. This will not make them any less satisfying. Or maybe vice versa - they will be more rich and aromatic.


Bon appetit and enjoy the stuffed little “suns”, which in their originality and taste can easily overtake any other foreign product!

Have a great mood and all the best!