Pancake dough with meat filling recipe. Pancakes with milk and meat

Empanadas are a classic and beloved version of stuffed pancakes with a hearty savory filling that can be prepared for literally any occasion. Pancakes can serve as an excellent breakfast, which will lift your spirits in the morning, energize your body and satisfy your hunger for a long time. Such stuffed pancakes can be used instead of a second course for lunch or dinner, since they are quite filling and contain a meat component. You can grab an empanada on the run as a tasty and healthy snack. And besides, they are so good in their taste that they are quite worthy to take pride of place on the holiday table.

I want to offer you a classic recipe for pancakes with meat, which has been passed down in our family from generation to generation. Although I prefer to cook for food, since they turn out to be openwork, holey and very tender, nevertheless, pancakes cooked exclusively with milk are more suitable for stuffing. Such pancakes have a dense structure through which the filling does not leak, and in addition, they are very durable, flexible and extremely convenient for stuffing. They easily take and hold any shape and do not tear during various manipulations with them.

The classic filling for these pancakes, in my opinion, should be prepared only from boiled lean beef or veal. Although it is much faster to make the filling by frying ready-made minced meat in a frying pan, nevertheless, such a filling turns out to be much fattier and makes stuffed pancakes a difficult to digest and very high-calorie dish. Therefore, it is worth spending the extra time to cook meat at home and prepare the most delicious, tender and dietary filling from it, which will make pancakes with meat a light and even healthy dish worthy of all praise. Try it and see for yourself!

Useful information How to cook pancakes with meat - a recipe for thin pancakes with milk stuffed with boiled beef and eggs with step-by-step photos

INGREDIENTS:

500 ml milk
1 large egg
200 g flour
1.5 tbsp. l. Sahara
1/2 tsp. salt
1 tbsp. l. vegetable oil

500 g beef pulp
1 large onion
2 eggs
40 g butter
salt pepper

COOKING METHOD:

1. In order to prepare empanadas, you should first cook the beef for the filling. To do this, rinse the meat, place it in a pan of boiling water and cook at low boil for 2 hours, skimming off the foam if necessary. For taste and aroma, you can add whole peeled roots to the pan with meat - onions, carrots, parsley and celery root - whatever you can find on the farm.

Advice! To get a very tender and dietary filling for stuffing pancakes, it is advisable to choose lean beef or veal with a small amount of fat.

2. While the meat is cooking, prepare the dough for thin pancakes, which are ideal for stuffing with any sweet or savory fillings. To do this, pour milk into a bowl, add sugar, salt and break the egg. It is advisable that all ingredients be at room temperature.

3. Beat all ingredients with a mixer into a homogeneous mass.

4. Gradually add sifted flour, thoroughly mixing the dough with a mixer so that no lumps form. The dough for thin pancakes should be quite liquid.

Advice! Always start mixing the flour into the dough at low mixer speed, gradually increasing it to maximum speed, otherwise the flour will fly all over the kitchen.

5. Leave the finished dough for thin pancakes at room temperature for 30 minutes, then add vegetable oil to it, mix and you can start frying the pancakes.

6. Before the first pancake, the frying pan must be warmed up well and thoroughly coated with vegetable oil on the bottom and sides. In the future, you can sometimes add just a few drops of oil if you feel that the pancakes are starting to turn out a little dry or sticking to the pan.

7. Fry the pancakes on one side only over medium heat for 1 - 2 minutes until lightly browned and place in a heap on a plate, unfried side up.

Since the pancake batter only contains one egg, they won't turn out too brown, so there's no need to fry them for long. This doesn’t really matter, since ready-made stuffed pancakes are usually additionally fried in vegetable oil.

Meat filling for pancakes

8. Meanwhile, you need to prepare other ingredients for the meat filling. Peel and chop the onion.

9. Melt the butter in a frying pan and fry the onions over medium heat for 8 - 10 minutes until translucent.

10. Boil the eggs hard for 10 minutes from the moment of boiling, then peel and cut into cubes.

11. Remove the boiled beef from the broth and grind in a meat grinder. Some of the meat broth will be needed for the filling, and the rest can be used to make soup or frozen for future use in a plastic container.

12. In a deep bowl, mix minced boiled beef, fried onions and chopped eggs.

13. Add salt, pepper and 5 - 6 tbsp. l. meat broth for juiciness. Mix all ingredients thoroughly and the meat filling for pancakes is ready!

14. Now you can start stuffing the pancakes with meat filling. To do this, place a generous portion of the filling on the bottom edge of the pancake.

15. Fold in the bottom edge first, and then the two side edges of the pancake.

16. Then roll the pancake into a tube with the filling inside.

17. Stuffed pancakes with meat are already completely ready to eat, however, it will be much tastier to fry them on both sides in vegetable oil until golden brown and crispy.

Serve pancakes with meat warm or hot, topping them with cold thick sour cream if desired. Bon appetit!

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 a variety of 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, batter for pancakes with meat is preferable, 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

The tender dough and 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. 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:

Prepare the filling by frying finely chopped meat with onions.

While it is frying, knead the dough. To do this, mix eggs, water, milk, salt, sugar and flour.

Bake thin pancakes. Don't forget to grease the pan with oil.

Place the filling in the center of the pancake. The edges of the pancake are wrapped in an envelope or tube (see photo).

Place the stuffed dish in a dry frying pan, lightly fry over medium heat until golden brown, top with 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:

Prepare pancake batter using warm milk, flour, baking soda and 4 eggs, then fry the pancakes.

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.

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 the top layer with 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:

Bake pancakes and fry finely chopped meat with onions.

Form envelopes and place them on a baking sheet.

The top of the dish is greased with liquid sour cream and sprinkled with grated cheese.

Place the baking sheet in the hot oven.

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 call for fresh mushrooms, which should be cooked separately from the minced meat and then mixed 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:

Prepare the sheets in the usual way.

The filling starts with mushrooms. Fry them separately until the liquid has evaporated.

At this time, you can fry the onions and minced meat in another frying pan.

Mix the ingredients for the filling, add salt and pepper, add a little butter, simmer everything together for 5 minutes.

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:

First you need to boil the meat, then prepare the plates.

Chop or grind the boiled meat in a meat grinder, fry with onions and carrots.

Separately, stew the cabbage.

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:

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.

Place the stuffed pancakes in a baking dish and grate the cheese on top.

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:

Bake pancakes, then fry chopped chicken with onions for minced meat.

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:

Prepare pancakes.

Boil the rice separately.

Prepare the filling and add rice at the end.

Stuff the pancakes with filling.

Video

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 onions. 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, tomato paste and spices are added to the minced meat. The filling for pancakes with meat 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. Filled pancakes can be fried in a frying pan with butter or heated 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 to 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 are a win-win option 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 a holiday 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. You will get an original and very tasty 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 small pancakes. 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.

Grind the boiled meat in a meat grinder. Boil the eggs, cool, finely chop. Chop the onion and fry in vegetable oil. Add the onions and eggs to the meat.

Place the filling in the middle of the pancake and wrap the dough in an envelope. Fry the envelopes in butter.

Pancakes with meat can be put in the freezer, and then taken out and reheated in the microwave or oven;

To prepare the filling, you can use 2 types of meat or more;

If you add a little butter to the filling, it will turn out more tender and juicy.

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, no cracks form on the folds, and 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 .

Pour the kefir into a bowl. It should be large. Break eggs into it and add salt. Shake it up.

Sift the flour and pour it into a bowl with the kefir and eggs. Mix and get a thick dough.

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.

Now, rotating the dough with a whisk, pour water into it in a thin stream, but quickly.

Let stand for 10 minutes and add vegetable oil.

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.

Pour salt into a bowl of milk and pour oil. Mix.

Add whites.

Add flour and mix well, breaking up any lumps. The dough turns out quite liquid.

Fry in a well-heated frying pan greased with vegetable oil.

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

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.

We bake pancakes according to any recipe.

The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.

Stuff and fold into an envelope. Then cut in half.

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.

Between them, place pieces of butter in several places.

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.

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:

boiled rice;
boiled, finely chopped eggs.

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.

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.

Cut the fish into thin slices with a sharp knife.

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.

Wash the cucumber, peel it, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut into bars. For a more interesting taste, try replacing the cucumber with avocado.

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.

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.

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!

How to make delicious empanadas at home

Empanadas are a very famous dish in all countries of the globe. They are mainly served as a second course for lunch or dinner. Meat pancakes also go well with tea or coffee for breakfast. As for the filling, there are very, very many variations on the theme of its preparation, and each housewife has her own proven and favorite pancake recipe.

Empanadas are always a winner as they are a very tasty and filling dish. They can also be prepared in reserve and placed in the freezer. And when necessary, take it out and heat it in the microwave or fry it in a frying pan. And voila - you can have a delicious snack. And if you liked this recipe, I recommend another similar one, one of my favorite and most delicious - recipe for pancakes with liver.

Everyone loves meat pancakes, especially men. Pancakes with meat are served both hot and cold. You can sprinkle them on top with herbs or grated cheese, pour sour cream or mustard over them. And as a complement to a pancake dish, simple vegetable salads or a variety of pickles can serve.

Ingredients:

for making pancakes:

200 g flour;
2 whole eggs and 2 yolks;
100 g butter;
0.5 tsp salt;
700 ml milk;
a small piece of lard for greasing the pan.

for meat filling:

3 medium onions;
1 carrot;
2 eggs;
600 g pork;
vegetable oil for frying;
salt, pepper to taste.

Meat pancakes recipe

The pancakes will be very juicy if you fold them into envelopes, since all the meat juice will remain inside. And for this you need to prepare soft, thin and elastic pancakes. In this recipe I will tell you in general terms how to cook thin pancakes with milk. But you will find a more detailed recipe with step-by-step photos.

1. Prepare the dough for pancakes. Combine all ingredients in a convenient bowl. Knead the dough thoroughly. To speed up cooking, use a whisk or mixer. The mass came out homogeneous, slightly thick, like sour cream.

2. Heat the frying pan thoroughly and grease it with a piece of lard on a fork. Pour some of the dough into a hot frying pan. Fry on both sides. Make sure that the pancakes do not dry out - then they will become brittle and the envelopes will not be able to be folded.

3. Place the pancakes on top of each other.

Advice. If you overcook the pancakes, grease each one with a piece of butter and cover with the next hot pancake. This will soften the dough and make it even tastier.

4. Prepare the meat filling. Boil the pork until cooked, remove it from the broth, place it on a plate and let it cool. The broth is suitable for preparing other dishes.

5. When the meat has cooled a little, pass it through a meat grinder or grind it using a blender. You can add a couple of tablespoons of broth to the meat.

6. Chop the onions and carrots.

7. Pour a few tablespoons of vegetable oil into a frying pan and fry the vegetables until soft and yellow.

8. Pour the meat into the frying pan with the onions and carrots and fry a little until an appetizing golden crust appears on the grains.

9. Boil the eggs until tender, cool under cold running water and peel. Grate on a coarse grater.

10. Transfer the minced meat back into the bowl, add the grated egg to it, salt and pepper to taste and mix everything.

11. Place the filling in the center of the pancake. For a regular size pancake you need 1.5-2 tablespoons of filling.

12. Wrap the pancake in an envelope.

8. This is how we roll up all the pancakes.

9. Pour vegetable oil into the frying pan and fry on both sides until crispy and delicious. You can sprinkle the top of the empanadas with green onions or other herbs.

And if time allows, you can bake pancakes in the oven. For flavor, the recipe for meat pancakes can be slightly varied: squeeze 1 clove of garlic through a press and coat each pancake with butter instead of vegetable oil for frying. Just put the pan with pancakes in a well-heated oven so that they don’t come out dry.

Our delicious, hearty and flavorful meat pancakes are ready.

Invite everyone to the table and enjoy your meal!