Filling for pancakes with meat: recipe with photo

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Prepared by: Evdokia Antonova

03/29/2015 Cooking time: 30 min

The Russian dish called “Pancakes” always pleases, especially if it has filling. Everyone loves meat filling. And I’ll tell you how to prepare this dish quickly.

The simplest recipe

The minced meat filling for pancakes can be made from a basic set of ingredients. In this case, the product is obtained with juicy and aromatic contents.

What ingredients will you need?

The basic composition of the filling includes:

• chilled meat (it is recommended to use beef tenderloin and lean pork fillet in equal proportions) – 500 g;
• large peeled turnip onion – 1 pc.;
• pepper (it is important that the pepper is freshly ground) – 1 g;
• salt (preferably using fine crystalline salt) – 7-12 g.

If desired, you can add dried herbs to the minced meat (select the quantity and type to suit your taste) and 1-2 cloves of chopped garlic.

Step-by-step cooking process

The algorithm for preparing minced meat is as follows:

1. Meat (beef and pork) should be washed and any remaining moisture removed with a clean towel.
2. If there are veins or films in the meat, they must be removed.

3. Next, the pork and beef need to be cut into arbitrary pieces to make it easier to pass the fillet through a meat grinder.
4. It is recommended to scroll the meat, placing pieces of beef and pork alternately.
5. Transfer the rolled meat to a dish.
6. It is recommended to finely chop the onion with a knife or grate it. Place onion pulp in a dish with rolled meat. Mix the products.
7. Then you need to coat the frying pan with oil and put the contents from point 6 into it. The minced meat should be fried on low heat. When the contents turn gray, add salt, dried herbs (if using) and ground pepper to the pan.
8. Continue frying the contents for about 5 minutes.

Place the prepared minced meat in a flat dish to allow it to cool faster. If using garlic cloves. Then they need to be passed through a press and mixed with the already cooled minced meat.

Secrets of delicious meat filling

The pancakes will be juicier if you pour half a ladle of broth into the minced meat. You can also put a piece of butter meat there. The filling for empanadas will be tastier if you mix varieties. The classic combination is beef and pork. This mixture achieves the perfect balance of juiciness and fat content. In minced meat, you can add (except for the obligatory onion) not only carrots, but also other vegetables.

Pancakes with a filling containing fried champignons or other edible mushrooms are very tasty. They should be added to the pan when the onions are already golden and fry until the liquid has completely evaporated. You can also add a small amount of sauerkraut to the finished minced meat. It will give the dish a pleasant sourness. If there is not enough meat, and you have baked a lot of pancakes, you can add hard-boiled and chopped eggs to the filling.

Minced meat filling for lavash

For pita bread, it is recommended to prepare the meat filling using boiled or smoked meat. To prevent the thin pita bread from splitting from the minced meat, the filling should be juicy, but not liquid, and it is recommended to prepare the product about 15 minutes before serving.

What ingredients will you need?

To create the lavash filling you will need:

• smoked or boiled chicken breast fillet or legs (without skin and bones) – 300 g;
• Chinese cabbage leaves – 100 g;
• sesame seed oil – 5 ml;
• sesame seeds – 5-7 g;
• small chili pepper pod (without seeds) – 1 pc.;
• crushed ginger root – 20 g;
• purple onion, without peel – 2 pcs.;
• salt (it is recommended to use sea salt) – it is recommended to select the proportions of salt according to taste depending on the degree of salinity of the meat;
• pepper (preferably buy white, freshly ground) – 2 g.

If you replace the salt in the recipe with soy sauce, the filling will be more flavorful.

Step-by-step cooking process

The algorithm for creating the filling for lavash is as follows:

1. It is recommended to chop boiled or smoked fillet in a food processor not very finely.
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2. Place the chopped meat in a bowl with high sides.
3. It is advisable to grate the onion or chop it very finely with a knife.
4. Add onion and ginger root to meat. Mix the ingredients.
5. It is recommended to finely chop the chili pepper with a knife. To prevent the juice from burning your fingers, it is recommended to carry out manipulations with rubber gloves.
6. Transfer the chili to the rest of the dishes in the bowl with the rest of the products.
7. The leaves of Chinese cabbage should be washed and any remaining water removed from them. Then they should be finely chopped with a knife or chopped in a food processor.
8. Transfer the Chinese cabbage to a common bowl; you also need to add sesame seeds, pepper, pour in sesame oil and salt the ingredients. Mix the filling thoroughly.

You can use the filling immediately. You can serve pita bread with minced meat either fried or unfried.

Juicy minced meat filling for pancakes with eggs

The minced meat filling for boiled meat pancakes according to this recipe turns out juicy, even when using chicken fillet.

Minced meat filling for pancakes, recipe with egg.

Preparation next.

What ingredients will you need?

When preparing minced boiled meat you will need:

• prepared meat (you can use stewed pork, beef or boiled chicken fillet) – 650 g;
• butter (can be replaced with refined vegetable oil) – 20 g/20 ml;
• small peeled onion - 1 pc.;
• boiled egg (peeled) – 6 pcs.;
• sour cream (medium thickness) with a fat content of 20% - 50-60 ml;
• salt (it is advisable to use fine salt) – adjust the amount of salt to taste;
• meat broth (in which the meat was boiled) - 200 ml;
• crushed black pepper – 1 g.

If there is no broth (if the meat was purchased ready-made), you can use light cream.

Step-by-step cooking process

The steps for creating meat filling from boiled meat are in the following order:

1. Boiled/stewed meat should first be cooled, after which it must be cut into approximately 10 pieces.
2. Next, the pieces of meat should be chopped using a convenient method (meat grinder, blender, food processor).
3. Transfer the chopped meat into a deep dish.
4. Then you need to finely chop the onion and boiled eggs.
5. Melt the butter in a frying pan and fry the onion in it until lightly browned.
6. Next, add pepper to the onion. Mix the ingredients and immediately remove the pan from the heat. Due to the fact that the pepper is added to the hot onion, it will better reveal the flavor.
7. Transfer the fried onion to a dish with meat, add salt and mix the ingredients.
8. After this, you need to put chopped eggs, sour cream and broth into the dish. When adding broth, you need to make sure that the minced meat does not turn out liquid.

The minced meat can be immediately used to make pancakes or pies.

Description of preparation:

We fry the minced meat with onions and spices - this is our filling.
We prepare dough for pancakes from flour, eggs, water or milk. The consistency of the dough should be like liquid sour cream. Grease a hot frying pan with oil and fry the pancakes. I usually ladle the batter in, spread the batter around the pan, turning it as I go, then fry the pancake on one side for a minute and flip it over. Stuff the pancakes with meat, roll up the envelope and serve. If you wish, the envelopes can be additionally fried so that they are hot and golden brown. Purpose: For dinner / For children / For dinner / For the festive table / Maslenitsa Main ingredient: Meat / Beef / Dough Dish: Baking / Pancakes / Filled dishes / Stuffed

Minced meat filling with rice/buckwheat

To make the minced meat more filling, you can add boiled rice or buckwheat to it.

Preparation next.

What ingredients will you need?

To create minced meat with rice/buckwheat you will need:

• chilled boneless meat (any to taste) – 600 g;
• rice (it is advisable to use long-grain steamed rice, since short-grain rice quickly boils and can turn into porridge) – 100 g;
• medium-sized turnip onion (the ingredient should be peeled in advance) – 1 pc.;
• salt (you can use Adyghe salt) - vary the amount of product to taste;
• filtered water – 500 ml;
• ground black pepper – 1 g.

If desired, you can add about 5 g of meat spices to the minced meat. To fry the filling, you need to prepare purified vegetable oil.

Step-by-step cooking process

The process for creating the filling is as follows:

1. First, chilled meat should be minced. The meat must be washed, dried and chopped. Place the chopped meat in a dish.
2. Rice should be sorted to remove spoiled grains and debris and washed.
3. Place the rice in a saucepan with filtered salted water and boil until tender. It is important not to overcook the cereal.
4. Rinse the boiled rice and drain all the water. To remove moisture, it is recommended to place the cereal in a sieve.
5. Then you need to chop the onion and put it in a frying pan with heated oil.
6. Fry the onion over moderate heat until lightly browned.
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7. Next, you need to add pepper to the onion, mix the contents and reduce the heating of the burner to low values.
8. Add the minced meat to the onion and salt the contents. Fry the ingredients until the meat is cooked, stirring occasionally.
9. About 5 minutes before the filling is ready, add rice to the contents, as well as meat spices, if used.

Minced meat can only be used after complete cooling.

Minced meat filling with potatoes

Potatoes not only increase the satiety of the minced meat, but also make its texture more tender.

What ingredients will you need?

When making the filling with the addition of potatoes you will need:

• chilled lean pork fillet – 600 g;
• potatoes of boiled varieties, peeled – 600 g;
• onion (preferably turnip, without peel) – 2 pcs.;
• sunflower seed oil, refined – 80-100 ml;
• table salt, preferably fine – 18-25 g;
• ground black pepper – 1 g.

If you replace vegetable oil with butter, the filling will have a more delicate taste.

Step-by-step cooking process

The steps for creating the meat and potato filling are in the following order:

1. The pork needs to be washed and moisture removed from the meat.
2. Then the fillet must be chopped using the existing device.
3. It is recommended to chop the onion with a knife and fry it in a frying pan with oil.
4. When the onion is slightly browned, you need to add minced meat and fry the ingredients over low heat until the meat is cooked. At the end of frying, add pepper and salt to the contents. Mix the ingredients.

5. Next, it is recommended to grind the roast again and place it in a deep dish.
6. After this, the potato tubers should be cut into 4 parts and boiled until fully cooked (preferably slightly overcooked).
7. Place the boiled potatoes in a separate dish and mash with a potato masher.
8. Then the potato mass should be combined with the meat mixture and the products should be mixed. If the minced meat turns out to be a bit dry, you can add potato decoction to it.

The filling can be used after complete cooling.

Minced meat filling for pie

The pie filling can also be prepared from either raw or boiled meat. It should be borne in mind that when using ready-made minced meat (that is, the meat has been heat-treated), the pies do not require long-term frying, and pancakes can be served without frying.

What ingredients will you need?

When preparing minced meat for a pie, use:

• chilled fillet (without veins) – 600 g;
• medium-sized turnip bulbs, without husks - 2 pcs.;
• wheat flour (sifted to remove debris) – 5-7 g;
• fat (the type of fat depends on the type of meat used) or butter – 60 g;
• salt (you can use Adyghe salt) – 10-15 g;
• meat broth or low-fat cream – 100-150 ml;
• black pepper (preferably freshly ground) – 1 g.

If desired, you can add fresh dill or parsley to the minced meat. Select the amount of greens to taste.

Step-by-step cooking process

The process for preparing minced meat for a pie is as follows:

1. The piece of meat should first be rinsed in water and any remaining liquid removed from it with a clean cloth.
2. Then the fillet must be cut into approximately 6 pieces.
3. Grind the meat pieces in a convenient way.
4. Next you need to turn on the oven. Recommended temperature 180-190 degrees. Leave the oven to warm up.
5. Grease a baking sheet with fat/butter (30 g). It is recommended to pre-melt the ingredient in a frying pan or microwave.
6. Place the minced meat on a baking sheet and fry it in the oven until done. The minced meat needs to be stirred periodically. Roasting in the oven makes the filling more flavorful.
7. After frying, it is recommended to chop the minced meat again and put it in a dish.
8. Then you should chop the onion.

9. Melt the remaining fat in a frying pan and fry the onion in it. When the onion becomes transparent, add flour to the pan and continue frying the onion until browned. It is important to constantly stir the frying, otherwise the flour will quickly burn and the filling will be bitter.
10. The fried onions must be transferred to a dish with fried meat, add pepper and salt. Mix the ingredients.
11. Next, pour broth/cream into the minced meat. Make sure that the filling does not turn out liquid. Mix the ingredients.

Minced meat can be used to make a pie only after complete cooling. If the recipe uses greens, then they should be chopped and added to the minced meat in step 10.

Minced meat filling with mushrooms

The minced meat filling with mushrooms is very aromatic, tender and has a unique taste.

What ingredients will you need?

The recipe for meat filling with mushrooms includes:

• chilled chicken meat (it is recommended to use fillet from the legs, without bones and skin) – 500 g;
• fresh mushrooms (you can also use dried or frozen) – 250 g;
• small potato tubers – 200 g;
• large onion without peel - 1 pc.;
• fresh celery stalk – 100 g;
• salt (table salt, finely crystalline) – select the amount of the ingredient to taste;
• dry and crushed sage – 1-2 g;
• rosemary (also chopped) – 2 g;
• butter (can be replaced with chicken fat in the same amount) – 40-50 g.

It is recommended to use fresh mushrooms that do not require pre-treatment in the form of soaking or boiling. If dried mushrooms are used, it is first recommended to soak them in milk for about 4-6 hours. Frozen mushrooms should be thawed first.

Step-by-step cooking process

The algorithm for creating the filling is as follows:

1. The potatoes must be boiled (without peeling) until tender.

2. Then the potatoes should be cooled, peeled and cut into small cubes. The size of the edges is no more than 0.7 cm.
3. Onions and celery must be cut into medium-sized cubes, and mushrooms should be diced with a side height of no more than 1 cm.
4. The meat should be washed, dried and ground into mince.
5. In a frying pan with high walls, you need to melt the butter/fat and fry the onion slices in it until browned.
6. Then you need to add mushrooms and celery to the pan. Fry the ingredients until the mushroom juice has completely evaporated.
7. Next, lower the heat on the burner and add minced meat, sage and rosemary to the pan. Add salt and fry the ingredients, stirring occasionally.
8. When the minced meat is stewed, remove the pan from heat.
9. Place the minced meat in a deep dish and add potatoes to it. Mix filling ingredients.

Minced meat can be used after cooling.

How to wrap pancakes with filling - 14 different ways to wrap a pancake beautifully

Depending on what filling you want to wrap in the pancake, it also depends on which method is best to use to make it more convenient to eat this pancake.

And if you are expecting guests and want to serve stuffed pancakes beautifully, then you can choose an original wrapping method that will look harmonious among the other festive dishes on the festive table.

I divided the wrapping methods into groups to make it easier to navigate.

5 Ways to Wrap Pancakes with Caviar

Caviar can be served with pancakes in different ways. The main trick here is that the caviar should be visible. So that everyone understands that these are not just pancakes, but pancakes with caviar.

Classic pancakes - tubes

The simplest, but nevertheless beautiful way of serving is for caviar filling.

1. Simply take the caviar and place it at the bottom edge of the pancake.

2. Roll into a tight roll and cut in half diagonally.

Ready.

Open triangle

And there’s nothing complicated here either.

1. Cut the pancake in half and place a spoonful of caviar in the middle of each half and apply the edges of the pancake to its center.

That's all. Ready.

Pancakes - bombs

But you probably haven’t come across this method yet. Very beautiful and impressive. And it's still simple.

1. Take a pancake and roll it into a tight tube.

2. Connect the opposite ends together, giving the pancake the shape of a circle.

3. Press the ends firmly together with your fingers. The texture of the pancake is such that the ends stick together and the shape will hold.

The size of the pancake is important because if you end up with a bagel with a big hole in the middle, then none of the filling will fit there. Ideally, the hole should be no more than 1 cm in diameter

4. Now put a spoonful of caviar on top and you’re done.

Pancake cake “Star”

But this option will look great on the festive table on February 23.

1. Take a batch of pancakes (at least 15 pieces) and fold them in half twice, trying to keep them the same shape.

2. Then we lay out the resulting triangles so that in the gap between them we get the outline of a star. And fill this contour with caviar.

Ready.

Snails with caviar

Snail pancakes are similar to bombs, only they roll up a little differently.

1. First, tightly roll the pancake lengthwise.

2. And then in width. We stick a toothpick or skewer into the pancake so that it does not lose its shape.

3. Place a spoonful of caviar on top.

Ready.

Pancakes stuffed with red fish

Red fish also has its own special ways of serving. And the matter is not limited to wrapping here.

Pancake rolls with salmon

1. Take a pancake, grease it with cream or curd cheese, lay out several narrow strips of lightly salted salmon, and place cucumber strips between the first and second pieces of fish.

2. Roll up a tight roll, cut off the unattractive ends, and cut the roll itself into slices 3-5 cm wide (or narrower in height).

Ready.

Canapes with red fish

Another good option for serving pancakes with red fish is canapés. Perfect as a light snack.

1. Take a pancake, grease it with cream or cottage cheese and place several strips of fish on it.

It is not necessary to lay the fish tightly together, there will be several layers, so you won’t get empty canapés

2. Take the next pancake, also grease it with soft cheese and cover the first pancake with it. Add a few pieces of fish on top, making sure that they do not repeat the arrangement in the first layer.

In total we make 4 such layers, which we cover with a pancake, on which we do not put anything.

3. Place the resulting pie in the refrigerator for 20 minutes, then take it out and cut off the round edges.

4. We estimate where the middle of the canapes will approximately be and stick toothpicks or skewers into them. Then carefully cut the pancake into pieces.

It is always better to stick skewers in advance so that the structure does not fall apart when cutting

5. Decorate toothpicks with olives. If you use skewers, you must first place the olive on the skewer and then stick it into the pancake.

Ready.

How to wrap pancakes with meat, minced meat or salad

Let's move on to more advanced methods of rolling pancakes. But don't be alarmed, it's not much more complicated.

The peculiarity of these fillings is that they can all have a completely different consistency: semi-liquid, like a salad with mayonnaise, or crumbly, like meat with mushrooms. And you need to wrap them in such a way that they either definitely don’t fall out when bitten, or immediately keep in mind that the stuffed pancake should be in a plate and cut with a knife or fork.

How to make a pancake with a bag

One of the most original and yet simplest ways to serve meat with pancakes is to simply roll them into a pancake bag.

To do this, put the filling in the middle of the pancake, and then lift and tie the edges.

To garter the pancake, you can use green onions or a strip of braided cheese.

That's all.

Rolling a pancake into a closed triangle

And this is a very good way to prevent the filling from falling out if there is a lot of filling. You can't eat this with your hands, only with a fork.

1. Place the filling in the middle of the pancake and cover it with two edges as if you were making an airplane.

2. Then take the third edge and bend it so that its middle connects with the upper corner.

All that remains is to bend the “petals” to form a triangle and place the pancake on a plate with the “seams” down.

Ready.

Double triangle

If you want the stuffed pancake to be able to be held in your hands, use the double triangle wrapping method.

1. Place the filling in the middle and spread it a little with a spoon. Then fold the pancake into a triangle, as shown in the photo.

2. Bend the resulting corners to the opposite edge. Like this:

So:

3. It turns out to be a compact double triangle from one pancake.

Ready.

Baked pancake filling

The meat and minced meat filling can be packed into a baked pancake. But this can only be done while preparing pancakes.

It is more convenient to bake fluffy pancakes rather than thin ones

1. Bake the pancake dough in a frying pan on one side only, then remove it onto a plate. Place the filling in the center of the pancake on the raw side and connect the two edges, pinching them with your fingers, just short of reaching the center of the pancake.

Heated raw dough sticks together easily and holds its shape well

2. In the same way, we pinch the remaining edge and, when we have prepared all the pancakes with filling, we send them to the oven, preheated to 180 degrees for 7-10 minutes.

Ready.

Convenient ways to roll a pancake with cottage cheese

The methods by which I propose to wrap pancakes with cottage cheese will be the most familiar to you. They are convenient precisely because they can hold a plastic curd mass without any problems.

Classic envelope with cottage cheese

Pancakes are most often folded using an envelope. It's easy, fast and quite reliable.

1. Place the cottage cheese in the middle of the pancake and cover it sequentially with the first edge:

Then the second:

Well, the third and fourth:

Ready.

Filling in a closed tube

The safest way to pack a large amount of filling into a pancake.

1. Place the filling at the bottom of the pancake.

2. Cover it with the bottom and side edges.

3. And roll it into a tube.

Ready.

How to wrap pancakes with jam or honey

Honestly, here I would advise not to complicate things and wrap a regular triangle. Liquid fillings will spill no matter how you wrap them.

The triangle is folded very simply: spread the pancake with jam over the entire surface and fold it in half twice.

Once:

And two:

Ready.

Well, I'm pretty sure you've found a method that works for you and now your spring rolls will never fall apart.

Thank you for your attention.

Source t-brk.ru

Minced meat filling for pies

Minced pancake filling can also be used to make small pies. To give the filling a more tender and juicy texture, carrots are additionally included in the recipe.

What ingredients will you need?

To decorate minced meat for small pies, use:

• chilled fillet (it is recommended to use pork and beef in equal proportions) – 1 kg;
• large onion, peeled – 1 pc.;
• medium-sized carrots, washed – 1 pc.;
• fine crystalline salt – 7-10 g;
• crushed black pepper – 1 g.

For frying minced meat, it is recommended to use purified vegetable oil.

Step-by-step cooking process

It is recommended to prepare the filling according to the following scheme:

1. The meat should first be washed, moisture removed from it, then the fillet should be cut into about 10 pieces.
2. Grind pieces of meat using an existing device (blender, meat grinder, food processor).

3. Place the chopped meat in a deep bowl.
4. Then you need to cut the onion into medium-sized pieces and chop the carrots using a grater.
5. Heat approximately 30 ml of vegetable oil in a frying pan with high sides and fry the onion slices in it until browned.
6. Next, add carrots to the pan and continue frying for approximately another 5 minutes.
7. After 5 minutes, add minced meat to the contents of the frying pan, add salt and pepper and continue frying on low heat until the meat is cooked.

It is recommended to transfer the fried minced meat into a wide, flat dish and leave to cool.

Liver pie

Fry ten to twelve thin pancakes in milk. To keep them elastic, coat them with butter. Four hundred grams of turkey liver are cleared of films and cut into small pieces. Fry until done in vegetable oil. At the very end, add salt and your favorite seasonings.

Peel the carrots and rub with large shavings. Mix with liver. Place these two ingredients in a blender. Mix the finished puree with fifty grams of softened butter. Our filling for pancakes with meat is ready. The photo will show you more clearly how to place it. Place a little filling on a greased pancake. Spread into a thin layer. Coat with mayonnaise. We put another pancake. We do exactly the same as with the first one. And so on until the stack of pancakes forms a pie.

Spicy minced meat filling

The filling is obtained not only with a unique aroma and taste, but also texture (thick and at the same time juicy). You can use minced meat to decorate pies and pancakes.

What ingredients will you need?

The filling includes:

• chilled meat (it is advisable to use beef tenderloin) – 600 g;
• butter (not spread) – 50 g;
• large peeled onion - 1 pc.;
• peeled garlic cloves – 2 pcs.;
• wheat flour – 60 g;
• meat cube (beef flavor) – ½ cube;
• raw chicken yolk – from 3 eggs;
• tomato paste (without additives) – 10-12 g;
• a small pod of chopped chili pepper – 1 pc.;
• fine sea salt – 10-12 g;
• ground black pepper – 1 g;
• ground nutmeg – grind ½ part of the nut;
• fresh parsley – 15-20 g;
• filtered water – 100-150 ml.

If a different type of meat is used, then you need to select the taste of the cube for this type. For example, for pork or chicken.

Step-by-step cooking process

The filling should be made according to the following points:

1. First, it is advisable to prepare the products. Onions and garlic must be chopped with a knife.
2. The beef must be washed and moisture removed from the meat. After this, the fillet needs to be chopped in the existing device.
3. The cube should be crushed to a crumb state, and the parsley should be finely chopped with a knife.

4. Next, in a frying pan with high walls, melt the butter and fry the onion in it until transparent.
5. After this, you need to add garlic mass and ground pepper to the onion. Mix the products.
6. Then you need to put the chopped meat in the frying pan and fry the contents over low heat until the meat juice has evaporated.
7. When the meat juice has evaporated, add nutmeg, salt and a mixture of tomato paste and chopped chili pepper to the pan. Mix the ingredients.
8. Next, add a cube and flour to the contents. Stir ingredients until lumps are eliminated. The frying process lasts approximately 3-5 minutes.
9. After 3-5 minutes, you need to pour filtered water into the pan. Its quantity should be adjusted so that the filling does not turn out liquid.
10. Finally, add parsley and yolks to the filling. Continue frying the minced meat for about 1-2 minutes.

The finished minced meat must cool down before use.

How to cook pancakes with meat and eggs

Delicious stuffed envelopes that you can snack on at home or take with you to work. They can be prepared for future use, and if necessary, quickly reheated in a frying pan. When fried, a golden crust forms on them, and a tender and juicy filling remains inside.

Pancakes with meat and eggs, tasty and filling. The boiled meat in this recipe is fried with onions and mixed with chopped eggs. To prevent the filling from being too dry, add broth.

Ingredients:

• 500 ml milk;
• 4 eggs;
• 180 g flour;
• 1 tbsp. Sahara;
• 4 tbsp. l. sunflower oil;
• 1/4 tsp. salt;
• 1/4 tsp. baking powder;

For filling:

• 400 g boiled meat;
• 100 ml. broth;
• 4 boiled eggs;
• 2 onions;
• 1 tsp. salt;
• 0.5 tsp ground pepper;

Preparation:

1. For the filling, boil the meat. We have 200 g of pork and chicken fillet. We put it on a plate to cool. We cut food. Cut the onion and eggs into small cubes, and then the cooled meat.

2. Fry the onion in a frying pan until transparent. Add pieces of meat. Mix it with onions and continue frying. We supplement the composition with chopped eggs. Add the contents and pepper a little.

To make the filling juicy, add 100 ml. broth.

3. For pancake dough, mix eggs with milk. Add sugar and salt. Add flour and baking powder. Add vegetable oil.

Mix everything again. You should get a liquid dough of uniform consistency.

4. Heat the frying pan and grease it with vegetable oil. Pour the dough and spread it in a thin layer over the surface. Fry the products until golden on both sides. Stuff the pancakes with meat filling.

Thin flatbreads are very elastic and easily turn over in a frying pan. When stuffed, they do not tear and roll up well. Can be served with sour cream or your favorite sauce.

Spicy minced meat filling

The filling has a distinct meat aroma and high fat content.

What ingredients will you need?

Before preparing the filling, it is recommended to prepare:

• chilled beef tenderloin – 400 g;
• chilled lamb breast – 400 g;
• smoked lard, cut into slices – 50-70 g;
• laurel leaves – 2 pcs.;
• turnip onion without peel - 3 pcs.;
• table salt – 15-20 g;
• black peppercorns – 5 pcs.;
• filtered water – 2 l;
• ground black pepper – 1 g.

If desired, the type of meat can be changed.

Step-by-step cooking process

The filling creation scheme is as follows:

1. Pour filtered water into the pan and put both types of meat in it.
2. Place the pan on the stove over moderate heat. While the water is boiling, it is necessary to remove the forming foam.

3. When the water boils, add bay leaves and peppercorns to it. Reduce heat to low and cook meat for approximately 90 minutes. It is important that the bay leaf should be in the boiling broth for no more than 20 minutes. After the time has passed, it must be caught from the broth and thrown away.
4. After 90 minutes, the meat should be removed from the broth (the broth can be used to make soup) and placed in a dish to cool.
5. The cooled meat needs to be chopped in the existing device. The chopped meat should be placed in a dish.
6. Next, you need to cut the smoked lard into strips and the onion into small cubes.
7. Place the lard slices in a frying pan and render the fat from it. The lard cracklings must be removed from the oil.
8. Place the onion in the rendered fat and fry it until lightly browned.
9. Transfer the onion along with the fat into a dish with meat, salt and pepper the ingredients. Mix the ingredients.

It is recommended to use minced meat warm, before the fat hardens.

Minced smoked brisket and bacon

These ingredients can also be used to make delicious empanadas. The filling recipe with photo allows you to use raw brisket - on the bone, with a small layer of fat. But in this case, it must be placed in a cauldron as a whole piece, filled with hot water and brought to a boil. Then you need to add peeled large carrots cut into pieces, two bay leaves, a few peppercorns, salt and cook until the meat itself separates from the bone (about two and a half hours).

Remove the brisket from the broth and cool. Meanwhile, chop two or three onions. We need to chop them as finely as possible so that each piece is the size of a grain of rice. We will cut six pieces of bacon into strips. Place in a cold frying pan. Turn the heat on low and render the bacon fat. Add the onion and fry until golden brown. Add 2-3 peeled and finely chopped garlic cloves to the pan. Fry for another four minutes. Pass the cooled boiled or smoked brisket through a meat grinder. Place this minced meat in a frying pan. Add nutmeg and add salt to taste. Fry for a couple more minutes. Before putting the filling on the pancakes, it should be cooled.

Useful tips and tricks

The minced meat filling for pancakes, pies or other products will turn out juicy and nutritious, provided that the basic subtleties are observed during the cooking process:

Fried minced meat may contain lumps; to eliminate them, it is recommended to grind it again using a blender or other device. If possible, for pies and pancakes, it is recommended to use raw minced meat, as it turns out to be less caloric and contains more nutrients. An additional advantage of raw minced meat is the possibility of long-term frozen storage. Once defrosted, you can also use toppings.