Squirrels, squirrels, dear to the heart of domestic "fast food"!
No matter how many attacks there are, either for excessive calorie content, or for unpretentiousness, but hot, crispy meat pies, remain one of our favorite snacks on the fly.
Dozens of recipes for uncomplicated, at first glance, dishes are the best proof of this.
Belyash perfectly complement vegetable soups instead of bread, they are washed down with broths, koumiss and just cold milk, tomato juice, hot tea.
Given the relative simplicity of the recipes, you can quickly cook them if the guests suddenly rush in, but the kids are simply delighted with the juicy and satisfying pies.
Delicious whites - the basic principles of cooking
• Prepare whites, both from yeast and from unleavened dough, the stuffing is raw minced meat. They are fried in a pan or baked in the oven.
• Yeast can be kneaded on sour milk, sour cream, milk or brew in water. Unleavened dough for whites is prepared not only on kefir, it can also be kneaded on a fermented baked milk or sour cream with melted margarine.
• Minced meat is scrolled from fresh meat or bought ready-made. Any kind of meat, which must be fresh, is suitable.
• Bitter onion minced in a meat grinder is added to the minced meat. To give an additional effect of juiciness, part of the onion can be slightly fried, but only until it is transparent.
• In addition to onions, medium-sized cubes of raw potatoes are added to the filling according to some recipes.
• Season with ground black pepper, but if desired, you can put spices to your taste.
The recipe for cooking delicious whites in the oven - "In Siberian"
Ingredients
In the dough:
• 300-400 grams of white flour;
• 120 ml of medium-fat kefir;
• 1/3 teaspoon baking soda;
• one egg.
To the filling:
• 300 gr. beef;
• 250 gr. fatty pork;
• four small potatoes;
• one egg;
• a small onion head;
• thick, frozen cream, or butter - 70 gr.;
• ground pepper, salt.
Cooking method:
1. Combine kefir with soda, stir well and let stand for ten minutes. When bubbles begin to appear on the surface, add a slightly loosened chicken egg, sifted flour and knead it slowly. The dough should come out soft, elastic enough. Sprinkle it on top with flour, cover the bowl with a linen napkin and leave it to stand for a while.
2. After washing, clean the meat from the films and tendons with a towel and gently chop with a knife as small as possible.
3. Combine minced minced meat with medium-sized cubes (0.6 cm) of fresh potatoes and onions. Add coarse black pepper, a little salt and mix well all the ingredients.
4. Divide the dough into small balls, the size of a little larger than a walnut and roll each into a thin cake. Put about a teaspoon (with a slide) of prepared filling on the middle of each, and a small piece of butter on top of it.
5. Lift the edges of the dough a little and collect around the filling in the form of a frill. The result should be a workpiece with a small hole in the center.
6. On a baking sheet, put a large sheet of parchment, grease it with oil and put blanks on it. Lubricate each with a well-beaten egg and place in the oven at 200 degrees for forty minutes.
7. When the whites rise well, pour one tablespoon of chilled boiled water into the holes, and do this procedure in the baking process about three times.
Delicious yeast in milk
Ingredients
In the dough:
• flour - 400 grams;
• 360 ml - non-fat pasteurized milk;
• 50 grams of sugar;
• 10 grams (1 tsp) salt;
• two teaspoons of high-speed (dry) yeast - 6 g;
• 50 ml of vegetable oil;
• one raw protein.
To the filling:
• 600 grams of pork and ground beef;
• four large onion heads.
Cooking method:
1. Put sugar together with yeast in slightly warmed milk, add two large tablespoons of flour, mix thoroughly with a whisk, but do not whisk. It is necessary to ensure that the components are well dissolved in milk, and the flour does not stray into lumps. Leave in a warm place for a quarter of an hour.
2. When the yeast mixture begins to bubble and rises a little, pour it into a mixing bowl, pour in the vegetable oil and, adding flour (three cups), begin to knead the dough. Well mixed, it should not be too tight, and at the same time well behind hands. Form it into a ball, and set it for a distance, covering the bowl with a cloth.
3. Finely chop the two onion heads, and lightly fry in vegetable oil. The onion should be transparent and soft. Pass the remaining two onions with minced meat through the large grill of the meat grinder.
4. Mix the minced meat with the fried onions, salt and pepper. For juiciness, add 3-4 tables. tablespoons of boiled cold water and mix well with your hands, gently beating on a bowl.
5. Roll out the dough with a large thin layer and squeeze circles out of it with a large mug, 7-8 cm in diameter.
6. On the half circles in the center, put the stuffing from minced meat, cover each such blank with another, without the filling, and pinch the edges tightly around the entire circumference. So that they stick together well, and the pie does not fall apart when frying, grease the edges of the lower circle with well-beaten protein.
7. Fry the whites until golden brown on both sides and transfer them to a small, deep roasting pan, cover with a sheet of foil.
8. Preheat the oven to 170 degrees and turn off the heat. Place a baking sheet with whites in a hot oven and hold for 20 minutes. Do not turn on the heat.
9. After this, transfer the finished whites to thick-walled dishes and cover with a towel. Serve lightly cooled.
The recipe for delicious whitewashed in a pan of kefir and yeast dough
Ingredients
Into a dough:
• 5 grams of fast-acting yeast;
• a little over half a teaspoon of sugar;
• a quarter cup of boiled water.
In the dough:
• a glass (250 ml) of 3.2% kefir;
• 550 gr. wheat flour, premium
• 0.5 tbsp. l unrefined sugar;
• about half a teaspoon fine salt;
• yolks from two eggs;
• lean refined oil - 2 tbsp. l
To the filling:
• beef - 450 gr.;
• fresh pork lard - 120 gr.;
• onions - 3 large onions.
Cooking method:
1. In a small container (cup), mix dry yeast with sugar, add boiled warm water and stir so that the yeast and refined grains are well dissolved in water. Put the cup near the heat, you can not far from the included burner and wait until the yeast mixture rises with a fluffy froth. If the yeast is of high quality and fresh, then this will happen in a quarter of an hour.
2. In a pan with hot water, heat kefir directly in a container (bag, bottle), mix it with yolks. Put small table salt, sugar, butter, pour the risen dough and stir so that the activated yeast disperses well over kefir.
3. Add two thirds of the total amount of flour and knead, if necessary, adding flour, soft, slightly sticky dough to your hands. Do not make it too tight, the whites will turn stiff.
4. Put the dough out of a bowl and knead it well with your hands on a flour-dusted table. Wash thoroughly until it starts to “lag behind” hands. You can periodically grease your hands with lean oil. Having formed the ball, put it in a bowl and leave it warm to rise.
5. After two hours, lay out the dough again and make the first bake. Then again put in heat, when it comes up again, you can work with it.
6. This dough can be prepared in the evening, and put in the refrigerator for the night, placing the bowl in the bag.
7. In a meat grinder, preferably a manual one rather than an electric one, twist the meat cleared from the hymen and tendons along with onions and fresh lard, without skin. Add a little salt to the minced meat, a little pepper with ground black pepper and, pouring a few tablespoons of yogurt, mix thoroughly. Stuffing should not become too thick and uniform.
8. Roll out the pastry dough into a half-centimeter thick layer and cut out large circles (diameter up to 10 cm) from it. On each circle, in its center, put the necessary amount of forcemeat and pinch the edges, forming whites in the form of triangles.
9. Fry in well-calcined vegetable oil until golden brown.
Oven fast, tasty whites on sour cream
Ingredients
In the dough:
• baking wheat flour - 350-400 grams;
• 200 gr. creamy margarine;
• 15% sour cream - 200 gr.;
• one egg.
For minced meat:
• 400 grams of chicken breast (fillet);
• two onions;
• a pound of potatoes;
• a small leaf of lavrushka.
Cooking method:
1. Mix sour cream with egg and melted well-cooled margarine. Add flour and knead a soft, soft, soft dough. Divide it into pieces of the required size, roll each into a "bun" and leave to rest, spreading out on a table sprinkled with flour.
2. Put medium-sized (0.6 cm) cubes of potatoes in a colander, rinse with a stream of running water and leave all the liquid to drain.
3. Grind the chicken fillet into minced meat, add the cubes of potatoes, medium-sized slices of raw onions and finely chopped lavrushka. Pepper, add salt to your taste and mix well.
4. Roll the remaining balls into cakes, put the filling and carefully assemble the edges with a "skirt", leaving a small, centimeter hole.
5. Lay the blanks of whitewash on a baking sheet lined with oiled parchment, grease the top with yolk and bake at 180 degrees for twenty-five minutes.
The recipe for fast tasty whites - "Sloths"
Ingredients
In the dough:
• 400 ml of acid kefir;
• 1/2 tsp. sugar, soda and salt;
• flour - up to 500 gr. (how much dough will take).
To the filling:
• 450 gr. mixed meat, you can just chicken;
• two small cloves of garlic;
• white bitter onion - 2 pcs.;
• a few feathers of green onions.
Cooking method:
1. Garlic, along with bitter onions and minced meat, twist in a meat grinder. Add finely chopped green onion feathers, salt with black pepper and mix thoroughly.
2. Warm kefir to a warm (not hot!) State. Put baking soda with granulated sugar and salt. Stir and let stand for three minutes.
3. Pour in flour, not more than a glass and mix thoroughly with a whisk, whisking lightly until a homogeneous mass is obtained, add flour again and mix well. Add the flour until the dough, by consistency, resembles fresh homemade sour cream.
4. Pour the lean refined oil into the pan, with a layer of the order of one centimeter, and heat well. Check the heating by dropping a little dough into the oil. If it quickly "seizes" and does not spread, then you can start frying whites.
5. With a dessert or a tablespoon, dip the dough into the butter, as soon as it starts to bubble slightly, put the minced meat, and quickly pour another spoon of dough on top. There should be small “holes” around the edges. When the bottom becomes a gentle golden color, turn the whitish over and also, until light brown, fry the other side of it.
Tasty whites from yeast-free dough on pork fermented baked milk
Ingredients
For the test:
• a glass of medium-fat milk;
• fermented baked milk - 200 ml;
• three raw chicken eggs;
• 75 ml of lean refined oil;
• a teaspoon of salt and baking soda;
• 700 gr. baking white flour, premium
For filling:
• 700 gr. lean pork;
• three large onions, bitter;
• salt and pepper to your taste.
Cooking method:
1. Twist pork with onion twice through a large grill in a meat grinder. Season the minced meat with ground pepper, add salt and carefully kneading, remove in the cold for half an hour or an hour.
2. Dilute the fermented baked milk with milk, add the beaten eggs, salt, soda and shake well with a whisk. Milk and fermented baked milk should be warm.
3. Add about five cups of flour, pour in the butter and begin to knead the dough, gradually pouring the remaining flour.
4. Transfer the finished, sticky dough into a food bag, sprinkled well inside with flour and put in the cold for ten minutes.
5. Divide the chilled dough into equal pieces, roll it out and, laying on them the filling, fasten the edges, forming blanks of the desired shape, be sure to leave a small hole in the center.
6. Fry the whites in warmed vegetable oil, laying “hole” down under the lid. First, four minutes to one side, then two or three minutes to the other.
The recipe for fried tasty whites on custard yeast dough
Ingredients
In the dough:
• 700 gr. white flour;
• refined rust. oil - 100 ml;
• two tbsp. spoons of "instant" yeast;
• sugar - 50 grams;
• a third of a teaspoon of evaporated salt.
To the filling:
• mixed ready-made meat - 600 grams;
• bitter onions - 4 heads;
• several branches of fresh dill;
• aromatic peppers (mixture) and salt to taste.
Cooking method:
1. In a slightly warm, boiled water (300 ml), dilute the yeast, dissolve the sugar in the mixture and let it stand in the heat for a while.
2. In a mixing bowl, carefully rub six tablespoons of flour with butter. Pour 300 ml of boiling water and stir quickly until an airy, uniform mass is formed.
3. Add previously diluted yeast, salt and, after pouring the sifted flour, knead the elastic, well behind the dishes and hands, dough. In the process of kneading, when you start kneading with your hands, systematically pour a little oil on your palms.
4. Cover the dough with a towel and put it in the heat while preparing the filling.
5. Grind the bitter onions with a meat grinder. Mix it with minced meat and chopped dill, pour boiled water so that the minced meat is not too dense, pepper, add a little salt and mix well.
6. From the suitable dough and minced meat, prepare blanks for the whites and fry them until brown in vegetable oil in a frying pan.
Fried and baked delicious whites - tricks and tips
• To fry whites, it is best to take thick-walled pans and pour fat so that the whites are almost half immersed in it.
• Do not put the workpieces tightly in the pan, otherwise the ground meat will not be fried, and the whites will not rise well.
• To fry the squirrels well when frying, add them slightly when transferring to fat.
• To ensure that the filling in the baked whites is juicy, pour the boiled water or broth into the holes in a baking spoon during baking.
