Delicious minced roll pies in a pan
Patties with minced meat in a pan - delicious cakes rolls from a gentle curd dough with homemade minced meat and spicy seasonings. Such pies can be prepared in half an hour, quickly fried in a frying pan and immediately served on the table in the heat of the heat. An ideal dish for a situation when guests are already on the doorstep.
Fried cakes according to this recipe are very juicy, they are prepared simply, they look quite festive, so I advise you to add the recipe to the treasury of holiday snacks - it will come in handy and will fall in love!
- Time for preparing: 45 minutes
- Servings Per Container: 6-8
Ingredients for Minced Meat Rolls
For the curd dough:
- 220 g fat cottage cheese;
- 1 egg
- 155 g of wheat flour;
- 1/2 teaspoon baking soda;
- salt, vegetable oil.
For meat filling:
- 350 g of minced meat;
- 80 g of onions;
- 1 teaspoon ground chaman;
- 1 teaspoon of smoked paprika;
- salt, dill, water.
The method of preparation of delicious pies-rolls with minced meat in a pan
Knead greasy, dry cottage cheese in a bowl with a pinch of salt and fresh chicken egg. If the eggs are small, then it is better to take two pieces.
Combine soda and flour in a separate bowl, mix, sift on the cottage cheese through a fine sieve.
Knead the tough dough. If in the process it is strongly glued to the palms, then you can add flour. Roll the finished dough into a ball, cover the bowl with a damp towel. While the dough is resting, we’ll make the filling of homemade minced meat.
Add ground chaman and ground smoked paprika to chilled minced meat. Salt to taste, you can also add a pinch of hot red pepper.
Juicy onions are rubbed on a coarse grater or chopped in a grinder. Add the grated onion in a bowl with minced meat.
Finely chop a small bunch of fresh dill, put the chopped dill in a bowl, pour 2-3 tablespoons of cold water.
Thoroughly knead the minced meat with seasonings and spices. Stuffing is better to knead with hands, like dough.
Sprinkle the cutting board with wheat flour, put the dough on the board, roll it with a rolling pin into a layer with a thickness of slightly less than half a centimeter.
In the center of the rolled sheet, put all the seasoned minced meat.
With a wide knife or spatula, distribute the stuffing on the surface of the dough with a thin even layer, from one edge we leave 1 centimeter free. The thickness of the meat layer should be about the same as the thickness of the dough.
We lift the wide edge of the dough, turn the roll, press the free edge, fasten.
Hands gently squeeze the roll, form the correct cylinder, the seam should remain from the bottom.
We cut the roll into pieces about 2 centimeters thick. When slicing, periodically rinse the knife with cold water.
Pour 50-60 ml of odorless refined vegetable oil into a wide frying pan with a thick bottom and non-stick coating. When the oil heats well, put the rolls so that there is free space between them.
Fry for 4-5 minutes on each side until golden brown.
First put the prepared patties with minced meat on a paper towel so that the paper absorbs excess oil.
Serve hot, bon appetit!