Envelopes with juicy meat filling. Egg envelopes with meat filling

23.04.2019 Healthy eating

I recently bought a magazine "Burda" for tailoring, and on the last pages there are recipes. And among others, I liked this recipe for puff envelopes with meat, which are made from ready-made purchased sheet yeast puff pastry. I liked the recipe so much for its simplicity of preparation that I decided to cook them for Friday dinner with fubol and beer.

I bought more dough than necessary, a whole kilogram, and the minced meat turned out to be too much - 600 grams, although 300 grams would be enough for half a kilo of dough. The remains of the minced meat were later used for pasta, and from the second half of the dough, they made sweet buns stuffed with dried apricots. But back to the puff envelopes with meat and tell you how I cooked.

1. First, let's get to the stuffing. Defrost the minced meat, peel one carrot, a couple of onions, a couple of cloves of garlic. Chop the vegetables, chop the parsley.

2. Pour a couple of tablespoons of vegetable oil into a frying pan, put the minced meat, chopped onions, carrots, garlic and herbs.

3. Simmer the minced meat, stirring with vegetables, for 20 minutes. At the end of the preparation, salt the filling and add spices to taste. Just do not oversalt the filling, it is better to salt with a pinch, tasting it, in several stages.

4. Ready filling cool, but for now we are doing the dough.

5. Defrost the puff pastry and unfold it in a layer on a table crushed with flour.

6. After sprinkling the surface of the dough with flour, roll it into a thin layer (about 0.5 cm, thinner is not necessary so as not to break).

7. Cut the dough into squares with a side of about 10-12 cm.

8. Put the minced meat filling on one side of the square diagonally.

9. Wet the other half of the square along the edge with damp fingers, fold the envelope in half, glueing the edges, you can press on top with a fork.

10. Cover the baking sheet parchment paper(there is no need to grease, I did not grease, the envelopes do not burn and can be removed perfectly). We put our envelopes with meat on the parchment.

11. Grease the surface of the meat envelopes with a beaten egg.

12. We send the baking sheet with envelopes to the oven preheated to 180 ° C. We bake for exactly 25 minutes. We get ready puff envelopes with meat from the oven, put it on a dish and serve with beer (or tea with lemon). Highly delicious treat! And, most importantly, such meat puffs can be prepared very quickly! There is also an idea for the future to prepare a filling of boiled meat with fried onions(or maybe even with chicken and mushrooms, and it will look like the fornetti that is sold all over the city).

Break the egg into a bowl and salt. Add 1 tsp. sour cream. Beat the mixture with a fork. On hot skillet pour out egg mixture... Fry the pancake on both sides. Turn it over very carefully so as not to tear.
While the first pancake is fried, prepare the egg mixture from the second egg. So cook 7 pancakes in turn. Finely chop the onion and put on minced pork... Salt the minced meat, add pepper to taste and mix.
On each pancake, put a part of the minced meat in the form of a rectangular sausage. Wrap the pancakes with an envelope. Place 7 egg envelopes in a baking dish. Heat the broth, add sour cream and salt.
Stir the sauce and pour over the egg envelopes a little more than half. Heat the oven to 200 degrees and put the baking dish for 25 minutes, previously covered with foil.
Remove the foil after 15 minutes. Switch off the oven. Remove the envelopes and sprinkle them with cheese, return to the oven for 5 minutes to melt the cheese. Egg envelopes with meat filling serve hot.

Puff pastries are especially tasty yeast-free dough... Delicate layers with a creamy aroma and incredible delicate taste products are given true delight... But, despite the fact that the process of making the dough is quite laborious, it is unusually delicious pastries every housewife can cook - just use a ready-made frozen base. We suggest you bake delicious envelopes from puff pastry with minced meat.

For the preparation of the filling, you can use almost any chopped meat... Add some spices and chopped garlic and you're done, you can start shaping the products. The main thing is to grease the surface of the envelopes with yolk so that the dough is properly browned during baking and takes on an appetizing look. Make your family happy delicious puffs, everyone will be delighted.

Taste Info Patties

Ingredients

minced pork and beef - 300 g;
yeast-free puff pastry- 500 g;
onion - 0.5 pcs.;
chicken egg - 1 pc.;
garlic (optional) - 1 tooth;
salt - 1/4 tsp
ground pepper- a pinch.

How to make minced puff pastry envelopes

First, let's start preparing the meat filling. Peel the onion along with the garlic. Chop the onion into small cubes, chop the chives using a press. Add these ingredients to the minced meat.

Add spices (salt and pepper) to your liking. You can add your favorite dry herbs if desired.

Mix all the ingredients of the filling well.

Yeast-free puff pastry will need to be thawed first, and then rolled out and cut into squares. The width of the sides can be 8-10 cm. The puffs from such blanks are very neat.

Place a small amount of meat filling in the middle of each square.

Now start forming the puffs. The shape of the products can be different, according to your wishes. Envelopes look very original.

To simplify the sculpting process, it is enough to make classic triangles. The main thing is to properly fix the edges of the dough so that the juices from the filling do not leak out during the baking process.

Place the formed items on a prepared baking sheet (sprinkled with flour or lined with parchment). Brush the top of the puffs with a beaten egg or a little vegetable oil. Cut the triangles at the top so that steam will escape. Remember, the incisions should not be too large.

Teaser network

Cook puff pies at 200 C for 25-30 minutes. until a delicious golden brown crust is formed.

Serve hot puff envelopes. Enjoy your meal!

Cooking tips

To make the edges of the dough stick better, brush them with water or egg white.
Before baking closed puffs or pies, you must first pierce the products with a toothpick or fork.
Place puff pastry products only in a preheated oven. The baking time at an average temperature of 160-180 C is about 15-20 minutes.
If desired, you can decorate the puffs with sesame seeds or sunflower seeds before baking.
The meat filling will turn out to be much juicier if you add onion pre-fried in vegetable oil to it.
If minced meat is used chicken breast, add a little lard, the filling will become tastier and juicier.
If the items start to burn during baking, cover them with foil and lower the baking temperature.

Calorie content: Not specified
Cooking time: Not indicated

Instead of chops or rolls, you can make a completely new one with the same ingredients. tasty dish from meat - meat envelopes. How interesting it will be to unpack the original parcel and find out what is inside, what will please the skillful hostess? Meat envelopes can be attributed to festive dishes meat is a great idea for children's party or an adult feast, and if you make small portions and pierce the parcels with a skewer, then you will get a great cold one for a buffet table.
For filling meat envelopes, you can use mashed potatoes with mushrooms, rice with vegetables, cheese, prunes, nuts - in general, whatever your imagination tells you.

Ingredients:

- pork - 400 gr;
- dry rice - 0.5 cups;
- green pea frozen - 2 tbsp. spoons;
- Bell pepper red - 2 pcs;
- salt - to taste;
- ground black pepper - half a teaspoon;
- ketchup - 2-3 tbsp. spoons;
- ready-made mustard- 1 tbsp. spoon;
- ground paprika- 1 tsp;
- vegetable oil- 1 tbsp. l;
- homemade adjika or tomato sauce- 1 tsp;
- thick sour cream - 1 tbsp. l;
- water - half a glass;
- potatoes for garnish (optional).

Recipe with photo step by step:

Cut the meat into thin slices (thinner than chops). If you put the meat in the freezer for half an hour, it will be easier to thin slices and the slices will be smoother. If the meat has a fat edge, it needs to be cut off. Beat off the meat, the layer should become very thin.

Sprinkle the meat with ground black pepper and salt. Leave to soak while preparing the filling.

Boil rice until half cooked. Throw in a colander, cool. Cut red bell pepper into small cubes, add frozen green peas.

Mix everything, salt to taste (you can add spices or pepper, a little oil).

Place a spoonful of the filling on the beaten piece of meat. So that the filling does not crumble, collect it into a ball with your hands. Wrap the filling with meat so that the meat completely covers it on all sides (like a roll, just close the edges).

Tie the thread crosswise. If the threads are thin, tie the meat several times.

For the marinade sauce, combine the ketchup, mustard, black pepper and paprika. For adults, you can take ketchup with chili, for children - sweet, and exclude pepper and mustard.

Beat everything with a spoon, add adjika or tomato sauce, sour cream, vegetable oil. If the dish is being prepared for children's table, exclude spicy and bitter additives in the marinade.

Lubricate the stuffed meat with the resulting marinade. Leave at room temperature for half an hour.

If you plan to serve a dish with a side dish, peel the potatoes, cut them into wedges. Boil until half cooked in salted water. Grease a baking dish with oil, lay out the potatoes. Put meat parcels on it. Dilute the remaining marinade with water and pour over the potatoes.

Place the dish in an oven preheated to 200 degrees and bake for 30 minutes. Do not forget to free the finished parcels from the threads, tie them with a feather of green onions and serve with