Stuffed eggs with minced meat are prepared quickly, regardless of the complexity of the processes involved. Classic mince with milk takes literally 20 minutes, and during that hour the minced meat is coated and stewed with tomato paste and green zibula.
To make the minced meat more juicy and aromatic, add several types: pork and cowhide, cowhide and chicken, etc. For the eggplants, when the minced meat is coated, you can add dry herbs and spices: rosemary, thyme, oregano, etc.
Before speaking, after cooking and cooling, the stuffed pastry can be frozen and heated in a micro-oven when serving - the pastry will lose its sourness and juiciness, and you will save yourself a lot of extra time by stocking up and beyond.
So, let’s prepare the necessary ingredients and let’s start cooking!
Place the eggs in a bowl, allowing them to boil. We mix everything together with about 2 pieces of bread, but without any cream.
Add water and milk of any fat content to the egg mixture. Stir.
Dodamo 1.5 tbsp. raspberry oil without a strong odor and sifted wheat flour.
Carefully mix the dough and add about 15 minutes.
Add 1.5 tbsp to the Willemeau frying pan. rosemary oil and warmed it up. Place the minced meat and distribute it over the entire surface of the frying pan. Lubricate about 5 hvilins, stirring.
Let's add the green beans, add them to the frying pan along with the tomato paste, stir and simmer for about 2 minutes. If the minced meat is dry, you can add 50 ml to the sprinkling or broth.
Allow the prepared portions to cool down.
Let's take care of the mlintzes - the dough that has been “soaked”, part by part in a heated and oiled frying pan, bubbling rouge mlintzes, 1 piece per side.
Apply 1.5 tbsp to the edge of the skin patch. meat filling.
Fire the edges of the roll and the roll itself. It can also be made with other mlintzes and fillings.
Stuffed lints with minced meat can be served to the table.
Don't forget the sour cream! Congratulations to you!
Kitchen equipment: deep bowl/saucepan, frying pan with a lid Ø20 cm, spatula, lower plate, serving bowl, blender, wine bowl, dipstick, serving dish.
warehouses
Pokrokov preparation with photo
Especially for you, I am demonstrating with a photo of the recipe for mlintsi with minced meat and the preparation of mlintsi, as well as the process of preparing the filling. There are a lot of options for its preparation - yavych with rice and boiled egg or minced pork with mushrooms. They can be stuffed with potatoes and greased zibule, or you can add the filling with syrah. Let's look at a variant of preparing stuffed meat.
Prepare the filling
You can prepare minced meat yourself, or you can buy it ready-made and stuff the mince with well-greased minced meat from pork and yalovitchine.
- Heat 2 tbsp in a frying pan. l. Raspberry (dormouse) oil and viklasty 600 g of prepared minced meat.
- Sufficiently chop the head of the cybul and add it to the minced meat, as long as you change the color and turn it into a gray color.
- There you can add your favorite spices as much as you like.
- Add ¼ tsp to the pan instead. salt and cook 10-12 quills under a closed lid, stirring occasionally.
- When the meat juice is steaming, add ½ bunch of finely chopped greens.
The minced meat filling for mlintsi is ready. Place this in a container for cooling.
Baking Mlintsi
Kneading the flour is the basic and most important process of preparing herbs.
- Place a bowl or saucepan with 2 tablespoons. milk and 1 cl. kefir
- Beat three chicken eggs into a milk bowl and mix with a whisk.
- Mix the milk and egg mixture with a tsp. salt, 1 tbsp. l. 2 cl. boroshna, mixed with 2 tsp. rozpushuvacha.
- In a bowl, thoroughly mix with a blender until smooth.
- When the dough is ready add|add| 3 tbsp. l. add the rosemary oil and mix gently.
- Heat a frying pan over high heat, grease the bottom with a small amount of olive oil. Pour in a little bit of dough (it spreads out all over the bottom of the frying pan) and bake the flour at a temperature above medium.
Important!Fermented milk products at the dough warehouse are added to ready-made and already cooled breads.
Let's start the appetizer
- You need to stuff the mlin with the dark side in the middle, and the light side on the other side; the leftovers need to be greased (heated) in a frying pan or baked in the oven.
- You can fill the stuffed mlinets with a tube or trikutnik. I give preference to the first option.
- Once stuffed, they need to be greased with melted butter, which gives a specific flavor to the herb. Grease in oil in a frying pan (you can also use a grill pan), steamed in a micro-oven or baked in an oven, stuffed with flour and served immediately on the holy table. If there is a lot of milk, some of it can be frozen and then reheated in any way.
Podannya bleed
Filled with chicken or minced meat, a delicious meal is served with a cup of chicken and yowl broth. As a dessert, you can serve them with sweet black tea or kava with tops.
And another very important sauce when serving the mlintz is tomato and soy sauce. It’s better to make sour cream by adding fresh crushed crepe and basil, black pepper, a clove of chasnik and a dash of salt to the low-fat sour cream.
Video recipe
I would like to admire the master-class report on how to work small, thin mincemeat rolls with minced meat, where you can see the skin action, including the method of how to freeze the roll before frying.
- The spatula for turning the pastries will be jammed at the end.
- The gateway of the pancake should be baked for no more than 10 seconds.
- Since the dough made from milk and fermented milk products is thick, it needs to be thinned with a small amount of warm water.
- Once the mince of the great pomelo is ready and the filling comes out in large chunks, it can be refined with a blender.
- To remove the porridge-like filling rather than the sippy filling, so that the minced meat is juicy, add a few fatty tops and carefully mix the filling with a blender.
Variations of preparation and topping
- Try to prepare stuffed meatballs with chicken using our recipe, and believe me, you will like this awkward recipe.
- Well, how can you live without licorice? Eating apple pie for dessert, not only for children, but also for adults, is a good sign of your culinary talent.
- A very simple cooked meal with shredded ham and cheese will become a great snack on a cool evening.
- Delight yourself with this original and very simple herb by preparing mlintzes with mushrooms, and also with a type of mushroom filling never before seen.
Thank you for taking an hour to get acquainted with my recipe. And what kind of meat do you give the edge by preparing stuffed lint with minced meat? How often and what do you serve this food for the holy day? Share your snacks and don’t forget to leave a comment about the preparation of this miniature, or even rich, appetizer. Before applying the oil, as well as on the skin, I encourage you to have a good appetite.
As you are aware, gentlemen, that there is no need for detailed recipes for preparing savory fillings with mlintzes, with photographs and explanations, and if you just need to “throw in the idea” of the herb, I will save you 20 hours and immediately, on the cob of the article, the most popular and original delicious ones fillings for mlintsi in one list.
- Filling for mlintsi "Vesnyana"— Diced boiled eggs and green cibul.
- Filling "Sitna"- Same boiled eggs, ale tsibul - ripchasta, coated in oil.
- Filling "M'yasna"- In a heated frying pan, coat the fillet first, then add the minced meat - all equally - and lubricate.
- Filling "Studentska"— Cooked rice is mixed with minced meat from boiled liver.
- Mlintsa filling "Granny"- Sir with rodzinki and chopped apples.
- Licorice filling for mlintsi "Lasunka"- Mix chalked poppy seeds with zucchini, milk, eggs and boil until jam thick. (This is a wonderful old-fashioned filling).
- Another licorice filling "Sweet tooth"- Thick varennya chi jam.
- Simple filling "Silska"- Shred the fresh cabbage very thinly and simmer in a bowl of cabbage.
- Exotic filling for mlintsi "Caucasian style"— Eggplants are cut into small cubes and stewed with tomatoes for an hour. When warm, the filling is seasoned with grated sire.
- The filling for mlintsi is very tasty. "In French". Detailed mushrooms and cibula are stewed with sour cream.
- Filling "Royally"- With red caviar, with caviar and sour cream and herbs.
- Filling "Spicy"- With “Fitaki” cheese. Stir in the chopped parsley and crepe, add chasnik and thoroughly beat with cheese, let sit and spread the flour.
- Filling for mlintsi "Kokhanetska"- We grate carrots in Korean and add sire.
- Filling for mlintsi "Gorikhova"- Cut about three oranges into cubes, mix with peas and a couple of tablespoons of honey, let stand for a few minutes, and then fill with flour and brush with a little butter.
- Mlintsi with spices - “ Starorosiyskaya"- While one side of the mlin is greased - on the other, hang the filling with various pieces: mushrooms, fish, meat, vegetables, greens, cibul - and, turning it over, grease the other side. The filling “sticks” in the middle of the mlintz.
About mlintsi and mlintsi
Live and learn! Recently I felt from one culinary “body guru” that there is a difference between the concepts “mlinets” and “mlinets” (all my life I have respected that this is just a variant of one and the same word!). Well, the maxim is voiced as follows: “Mlynets” is a whole Mlynets, which has no purpose for swallowing in new fillings (the very thing that is tossful), which is eaten as an independent herb. And “mlinets” is a thin mlinets that can be eaten as a sauce or stuffed with various fillings.
At the end of the article, I looked at various recipes (read the mlin, please, dear mlin), now it’s time to fill them with savory fillings and marvel at the ways of burning the filling in the mlin, as well as serving them to the table. scurry about.
Recipes for dough for mlints I won’t go into detail here - I described them well in the statistics, choose not too many “parts”, but thin ones, for example, or .
Please note that you have already baked the cookies and are now thinking about what to fill them with? In fact, the sequence will be exactly the same - first prepare the filling for the mlintz, cool it, and then work on the mlintz themselves.
However, there is another option - if we are afraid of the crusty flour, for example, we do not plan to eat it immediately, but freeze it - then there is no difference in preparing the filling and the flour ahead... 
Fillings with minced meat for savory mlints and mlints.
All of us, in a sing-song manner, more than once tried to find out the simple filling for mlintsi - the filling with minced meat. Well, one wonders, what kind of tricks and secrets could there be here? We take the prepared minced meat, coat it with cibulka and spices in a frying pan and place it like a filling in our mlin. It's simple!
Vlasna, the whole process can be described in the following photos - we took minced meat (any kind), tsibulka, oil for lubricating (sonyashnikov) and for adding juice (vershkova) - everything is detailed, greased at once - let the bits cool - add to the prepared mlinets as a filling . 
It turned out that there are no options! I’ll try to recap the most popular ones:
1 The filling for the mlints is made from raw minced meat and raw cibul, greased in a frying pan. 2 The filling for the fillets is made from boiled meat, which is first boiled, cooled, and then put through a meat grinder (possibly with raw broccoli, or greased). Such minced meat may be dry and need to be flaky, so it can be quickly treated with the following additives. 3 For juiciness, you can add a couple of spoons of sour cream to the minced meat filling and simmer the meat with it in a frying pan. For these purposes, you can add a slab of top butter or a couple of spoons to the broth in which our meat was cooked.To ensure that the boiled meat is juicy, there is one “trick” - after the cooking is finished, do not remove it from the broth, let it sit directly in it. Well, take meat, obviously, of medium fat content - then the minced meat from it will not be dry.
4 For the juiciness and greater “viscosity” of the filling, you can add 1 tablespoon of borochen and a dash of vershkoy butter (50-70 grams), brush the trouts all at once and add a little milk. Having stewed the sumish over medium heat, gradually stirring, we are essentially removing minced meat from the white milk sauce. Make it thick and easy to stuff for stuffing lints. The filling does not stand out due to the molding process and therefore has a juiciness and “richness” of relish. 5 Now it’s surprising that minced meat is often added (cream and spices) for great volumes and variety of flavors. Add often cooked rice, Not rich, about 1 \ 4 parts of the minced meat (I want to relish it).Before speaking, don’t be afraid to experiment with cereals and fillings! For example, I often hesitate sumish of minced meat, buckwheat, carrots and tsibul- It’s so delicious and unpretentious. You can also take a mix from different types of cereals - it will give you a more juicy taste and an effect that will surprise your guests, how long will it take them to understand what you stuffed your cereals with? 
6 Also shy sum the minced meat with tsibule and a boiled egg. per 1 kg. Boil minced meat for about 5-6 eggs. Finely chop them with a knife and mix them with the minced meat that is already cooked in a frying pan. 
7 Who loves a lot of mlintsi with filling with minced meat and carrots with tsibulya. The carrot is finely grated and brushed with finely chopped carrots. And then we mix it with the prepared greased minced meat and a few more quills all at once. I especially like this kind of filling, I just respect carrots :-), and people respect that carrots give a sweetish taste to the meat, they say, it’s bad to eat. Well, I’ll call you again - to the right of your relish. Morkvina adds a juicy filling to the filling and a special taste. 
8 Morkvina can be replaced with riches Other types of vegetables- You can use cabbage, celery stalk, greens, broccoli cabbage, etc. What does fantasy and relish show you! But it’s still not too much of a hassle - meat can play the main role in this, and vegetables, cereals, herbs, eggs, etc. - after all, they’re just additives that enhance the taste and add additional juiciness to the meat filling.
Filling for mlintsi with chicken liver - chicken recipe with photo.
Liver is a brown product (contains a lot of valuable fat, as well as a lot of other vitamins and valuable substances, which are available in an easily absorbed form). It’s a pity that not everyone loves it for its specific smell. My daughter, for example, was determined not to put out the liver, and it’s all right with the liver!
Chicken liver is already a popular product, it’s the best for its taste and flavor, it’s better than yowl or pork, but you can take any type of liver for the same filling - the essence does not change. There’s nothing fancy, I’ll beat the filling from the cookies until it’s time to bake our cakes. The pies will be original - with milk, or with avocado - thin. A thin pancake is easier to bake with a large quantity of filling. And the more filling, the tastier it is, as everyone knows :)
For Mlintsy we will take:
- 2 eggs
- 2.5 bottles of milk
- 1.5 bottles of milled boroshn
- 2 tbsp. tsukru
- 3 tbsp. sycotic oleum
- salt 1 tsp.
For the mlintsi filling:
- close to 0.5 kg. chicken liver
- 1 large cibulin
- Oliya Roslinna for lubrication
2 Cut the beef and liver with medium cutters and place the fish in a frying pan with olive oil. 
3 If the tsibul needs to be lightly coated, I’ll add some pieces of liver to it. 
4 Once the liver is ready (no red juice is visible when cut), at the end of 10 minutes, let it cool for a bit. And then we’ll put it through a meat grinder. If the filling is too dry for your liking, add a top of butter or sour cream. 
5 Now, in Swedish style, we’re making mlintsi. Have warm milk, add salt, zukor and eggs. Beat the sumish with a whisk or blender. 
6 Sift through a fine sieve and add it to the dough in small portions, stirring continuously with a whisk. 
7 Place the pan on heat. If there is no breast in the dough, add a little more oil and mix well. 
8 The dough is ready. We begin to roll the mold well, lightly lubricate|lubricate| oil|mastil| frying pans, oiling them on both sides until golden brown. We got such a stack of mlints. The minced meat from the liver is now ready for further exploits. 
9 I lost the chance to burn the minced meat in the ready-to-cook method, in whatever way was best for you.
Licorice sirna filling for savory mlints.
I really love this filling for mlintz, mlintz with syrah filling, melodiously, the most common pastry with mlintz on my table! Most often, this is a licorice filling (that’s why it’s so popular!), or you can mix the cheese and herbs and season with celery - it’s also very tasty!
Let's take a closer look at the varieties of sweet cheese fillings!
For example, the axis is like this -
For the sweet and aromatic cheese filling we need:
- Fresh syre - 1 pack
- Zukor - 2 tbsp. spoons
- Lemon zest (1-2 tbsp)
- Vanillin - 1 sachet
- Oliya vershkove - 50 gr.
- Whether there are berries for the fruits
Sift the cheese in a bowl until it becomes paste-like. Add zukor chi zukrov powder, vanillin, a spoonful of lemon juice and the zest of half a lemon - for flavor. For juiciness, you can add a little fatty tops, sour cream, or add melted olive oil, but not too much.
Burn the filling into the mlinets, in whatever way is best for you. If you like hot, lubricated cakes, burn them so that the filling does not leak out, and brush with a top of butter.
You can also light the cake with an open tube so that the filling of the syrup is visible and decorate the animal with some fresh berries and, for the eggplant, sprinkle with cucumber powder or sour cream. It’s so beautiful and awesome!
An even more delicious version of the cheese filling!
You can take the fatty tops and beat them until they become a stiff peak, then gradually beat in the cucumber powder and cheese - you will get a savory filling, similar to the bottom cream for a cake!
Mlintsi with cheese filling "Ugorski".
Divide thin millets into two portions, coat one with apricot (or some other licorice) jam, and the other with syre (for syre, in addition to the essential ingredients, you need to grate one bowl), twist them in with closed tubes, place on a plate, cut Uneven edges and add a little bit of cinnamon powder - you can create such a delicious dessert - delicious and beautiful. 
Filling with siru and rodzinok.
You can add moths that have been soaked in cold water beforehand (to speed up the process, soak the moths in the sprinkling). 
Whether you like to add pea hairs, or mix cheese with jam or berries, your imagination is not limited here, even if there are a lot of necessary products in the refrigerator... :)
I am writing approximately the masa for the ingredients - here on the right is your taste and the number of lints you plan to make. Whether you like licorice or not, whoever gets a sour apple, whoever gets licorice, the same syrah can be varied to the point of relish - from tender, sweetish, to - sourish to relish. So add some tsukor for your basil and relish.
Let's take:
- Fresh syre - 1 pack
- Apple - 2-3 pcs.
- Zukor - 2 tbsp. spoons
- Cinnamon - 1-2 teaspoons
- Vanillin - 1 sachet
- Oliya vershkove - 50 gr.
- Lemon for bazhannyam
I will quickly grind the base for the filling. Grind the cheese until there are no lumps until it becomes a homogeneous mass. Add 1-2 tablespoons of cucumber (can be cucumber powder), vanillin, maybe a couple of tablespoons of tops or melted top butter. I’ll tell you a secret - it’s wonderful to go out without them! The apple gives us the necessary juiciness.
Now we can sing together in two ways - add the apples to the middle of the mlintzes at once with the syrup filling or mash them to the beast when serving.
1 OPTION- rub the apple in a large third (clean the skin!), add a spoonful of zest and giblets, simmer in a frying pan with a smear of top butter | and a spoonful of cinnamon - 10 quilins over medium heat. Cool. In Mlinets, add 1 tablespoon of cheese filling plus 1 spoon of apple-cinnamon sumisha. We sunbathe the little one with an envelope (as in the photo). Lubricate on both sides, like pies on top of butter. At the hour of serving, you can sprinkle it with sugar powder.
2
OPTION- Apple (you can take a peach, pear) cut into small cubes. In a hot frying pan, heat a stick of top butter|mastila| with 1-2 spoons of zukru and cinnamon. U qiu sumish add|add| Slice the apples and simmer until soft. The mlintsa is filled with sour cream, greased, and when served to the animal, it is decorated with apple madness. 
If the apple has a stench in the pan, just add a spoonful of lemon juice and a dash of grated lemon zest for relish - the aroma will be simply unique!
The syrah filling for mlintz can also be licorice. Why should you marvel, even sire - in essence, that very young lower white sire. Combined with greens and other spicy additives (as in our recipe - with an hour), the cheese will add a wonderful piquant relish to our lints. Are the stars such an unusual red color of the filling? And this is a secret ingredient, see it in the list of products for filling.
Alas, I’ll stop - a bunch of words about the Mlints themselves. We won’t have any licorice stench leftovers—you don’t have to add any zukor to the dough at all. And the finely chopped greens must be added to the mixture, mixed into the flour mixture just before preparing the flour. Otherwise, the most delicate little things that we have already discussed with you more than once, for example, the axis
Let's turn to the filling. What you need to prepare:
- 100 g siru
- 6 sun-dried tomatoes, finely chopped
- 4 tablespoons olive oil
- 1-2 teaspoons kimina
- 1-2 cloves chasnik
- 1-2 carrots, boil and bake, then cut
- salt and pepper
There is nothing complicated about the prepared filling - we take all the ingredients from the recipe and mix them in a blender until it is pureed. First crush the watchmaker with a vice. The filling that comes out is placed on the mold, rolled into a thin tube, lightly pressed down to trim the shape. Place on a plate and serve.
Ingredients:
- Shinka -200-300 gr.
- Syr hard - 200 gr.
- Cybula green - bunch
- Crip - bunch
- Salt, black pepper
We're cutting the tire really hard. Rub the cheese into a large third. We cut the greens finely. Mix everything, add salt and pepper until it tastes good. To bind, you don’t have to add anything, the scraps, although the filling and dissipate, are present during the cooking process, otherwise, with further heating and brushing, the cheese will melt and bind the filling, make it juicy, aromatic and We'll make it even more delicious.
Burn the flour, preferably in a closed way - with an envelope or a roll, and fry in a frying pan with a small amount of vershkoy oil until golden brown.
These minutes can be stored in the refrigerator for a couple of days in a cold, undiluted form, or can be placed in the freezer for whatever storage term is practical. Serve them hot and nicely toasted, allowing the filling with cheese to show off all its savory glory!
And the axis is another similar version of this filling.
The filling for pannirovtsi's mlints is eggs, cheese and shanks.
After all, the ingredients may be the same - but it looks completely different!
How to prepare mlintsi and the following filling:
We take the same ingredients as in the previous recipe, and add greens to the mlintz dough (the whole half of a bunch of crops or green zucchini, finely chopped) - and for the filling - hard-boiled eggs - 5 pieces.
Ingredients:
- Shinka - 300 gr.
- Syr hard - 200 gr.
- 5 eggs (4 boiled and 1 cheese)
- Creep - 0.5 bunch
- Salt, black pepper
- Breading (breadcrumbs or the breading sumish is ready)
Preparation process:
1 Boil and cool in cold water 4 eggs (add one egg for breading). Cut the shredded eggs into thin circles, grate the cheese into a coarse grater. Prepare 2 mlintzes according to the recipe for thin mlintzes, or add finely chopped crepes (or other greens) directly into the dough at the last stage of cooking. Blend the flour in front of the skin - stir the dough from the bottom so that the mixture and greens do not settle to the bottom of the bowl. 3 Place the filling on the prepared mlinets as shown in photo 3: first a round bowl of shredder, then 2 round slices of eggs, sizzle with cheese for the beast. 4 Turn the flour over into an envelope, just like before, and proceed to panning. Place dry breading into a bowl. In other words, mix up the eggs from the salle. 5 Coat the skin with lightly beaten egg from sellu, you can put it in the egg mixture, you can cover it with penzlik. 6 Roll in breadcrumbs and coat in a frying pan with olive oil. Serve these types of lints better than hot ones.
Coming out with such mints with a savory filling and crispy crust is even more unusual. 
Filling for mlintsi with mushrooms - "Mlintsi"
For the mushroom filling we need:
- Pecheritsa mushrooms 500 g
- cibul ripchasta 2 pcs.
- melting cheese “Vershkovy” 100 g
- pepper
- greenery
- pir'ya tsybuli
Let's go like this:
1 Gently wash the green cibul and mushrooms and lightly dry them. Mushrooms, like pecheritsa, should not be washed, but simply peeled off the skin - then the stench will not be removed from the water. 2 Cut the mushrooms into medium-sized cubes and coat them in a frying pan with 10 khvilin oil. Once the water has evaporated from them, cut the fillet into pieces. Grease until ready. Let's cool it down. 3 Melted cheese is mixed with finely chopped green cabbage (or other greens). Cooled mushrooms are mixed with this mixture. Salt and pepper to taste. 4 The filling is placed on the sheet and sunbathed with a small bag, tying the top of the “bag” with a feather of green cybul or some kind of long soft green. For this purpose you can use syurny cream (with smoked syru “kiska”). It is best to form such mlints from still warm ones, so as not to cool the mlints.Before speaking, you can put any filling in such small bags. On Christmas Eve, the little bags look even more original and intriguing! 
Zagalom This filling recipe is similar to the very first recipe - mlints with meat, only meat can be replaced with chicken fillet.
We need:
- Chicken fillet - 0.7 -1 kg.
- Cybula 5-7 pcs.
- Vershkov oil|mastila| 1 tbsp.
- Olive oil -3-4 tbsp.
- for the broth Corinna celery, parsley, carrots, cibulin
- Spices-Sil, bay leaf, black pepper, curry, hot pepper pod
Gotuvati qiu I will savor the filling very simply, a little bit at a time. For 30 minutes, we simmer the chicken fillet in a broth with aromatic spices, celery root, parsley and carrots and zibule. Cool and put through a meat grinder.
To ensure that the filling does not come out dry, you need to add more zibula. 5-6 cibulins are peeled and rubbed, or rather, spread on oil until golden brown. For a savory chicken filling, the best greased cibulka is best suited! It’s good to add a little curry seasoning here - it will go well with the chicken and give a beautiful yellow finish to the whole thing. Salt and pepper until relished. For flavor, you can add dry chili pepper.
Mix the finished chicken with chicken minced meat, add salt and pepper if not enough. Fill the mixture with filling and brush on both sides, as you plan to serve immediately. These millets can be frozen in the freezer; their flavor takes shape well and their taste does not fade after defrosting.
Greek mlintsi with cheese and salmon – a variant of fish filling.
Still, I decided to insert another recipe for mlintsi, which has not yet been described anywhere - a recipe for buckwheat mlintsi. And the filling for this dish is made from the most delicious fish - lightly salted salmon with cheese. Mmmm... this is so delicious!
In order to taste such beautiful and tasty Greek mlints, we will have to tinker with the dough (yeast dough). Don’t be afraid of difficult things, everything is not at all difficult for such experienced cooks as you and me 🙂 Just in time you will need a lot more, as if we were preparing the original recipes without yeast.
Let's take:
- 2 tbsp. buckwheat boroshn
- 3.5-4 tbsp. milk
- 3 eggs
- 12.5 gr. fresh yeast
- 0.5 tsp salts
- 2 tsp. tsukru
- 2 tsp. top butter|mastila|, melted
- 3 tbsp. roslin oil
For the filling we take:
- 200 g homemade syru
- 2-3 tbsp. l. sour cream
- crop top bun
- 250-300 g lightly salted salmon
How beautifully and how smoothly you can bake a pastry with filling - Video Tip.
Chantly, when the time has come to sing. I want recipes for milk and without medicine! Enjoy your tea with the Mlintz and enjoy your time on the stove. Work everything in the right mood and your mints, stuffed with delicious fillings, will come out immediately!
Mlintsi with meat filling - rich people love lasoshka. To add to the taste of the finished herb, add minced meat, which is used to form the filling. Therefore, it is necessary to prepare it correctly so that the mints come out wonderful.
Substitute for recipe:
Apparently, the mlintsi can be stuffed with whatever you like. However, the most popular filling is meat. It’s not difficult to prepare, the ingredients are available, and the dish is ready to come out and finish. Before that, here you can vikorist in any way, be it meat, or in any other form. For example, use pork, cowhide, veal, and for a dietary pastry, use chicken, rabbit or turkey. The meat can be twisted using a meat grinder or cut finely with a knife. In addition, it can be boiled, baked, greased, etc. As you choose your options, drink a lot and the skin method is good in its own way.
From this look I can learn about one of these numerous options for preparing meat filling for mlintz. The meat is boiled first, then twisted and stewed with lubricated chicken in a small amount of broth. Mlints with such a filling come out with juices and bottoms, and the stench whets the appetite of most people! Of course, it’s difficult to talk about relishes, but those with meat filling, prepared in a similar manner, are the most popular - that’s a fact. So, which option is worth considering.
Mlints for such a filling can be prepared absolutely any way. Whey, rare 1% kefir, sour milk, water, beer, milk and other things are great.
- Calorie content per 100 g – 160 kcal.
- Number of servings - minced meat comes out approximately 15 pcs. Mlintsiv
- Cooking time – 1-2 years
Ingredients:
- Be it meat (in this recipe pork) – 600 g
- Cybula - 1 pc.
- Vershkov oil - for lubrication
- Sil – 0.5 tsp. or for the relish
- Black chalk pepper - pinch
- Be it any spices or herbs - for boiling broth
Pokrokova preparation of minced meat for mlintsi
1. Wash the meat, cut the porridge and place it in a saucepan of water. Boil, remove the heat, change the heat and cook until done. Depending on the variety, it needs to be cooked for different hours. During the cooking process, season it with salt and ground pepper. For the eggplant, to add flavor, you can add cibulin, carrots, chasnik, bay leaf and other roots to the broth.
2. When the meat is ready, pour it into the broth to cool. So it won’t become weathered or dry, but will be soaked with juice, so the filling will be juicy. The broth for the recipe literally needs 3-5 tbsp, so you can use it for other condiments.
3. Afterwards, insert the meat grinder into the middle grid and grind the meat.
4. Peel the cabbage, wash it and chop it into small cubes.
5. Heat a top of oil in a frying pan. You can drink literally 20-30 g. If you want less fatty grass, then choose olive oil.
6. When the oil is melted on the surface, place the tsibul in the frying pan.
7. In the middle of the fire, periodically stirring, fry until clear.
8. Next, place the minced meat in the frying pan.
It’s simple and easy – these are the main advantages of minced meat mlintz. It is advisable to try different variations of this herb to find your favorite one. And if you experiment with the sauce, you’ll be left licking your fingers!
Basic recipe for pokrokovo
| warehouses | Quantity |
|---|---|
| yaєts - | 3 pcs. |
| minced cowhide - | 400 g |
| sprinkling - | 120 ml |
| tsybuli - | 1 PC. |
| tsukru - | 15 g |
| dormouse oil - | 20 ml |
| salts - | 5 g |
| boroshna - | 320 g |
| milk - | 320 ml |
| black pepper - | 4 g |
| Preparation time: 30 hvilin | Calorie content per 100 grams: 197 Kcal |
How to prepare minced meat mlintsi:
Mlintsi with minced meat and rice
- 420 ml milk;
- 340 g boroshna;
- 2 eggs;
- 40 ml dormouse oil;
- 1 cibulin;
- 60 g rice (not steamed);
- 180 g minced pork;
- 20 g pork lard.
One hour – 40 hours.
Calories – 226.
Preparation:
- In a small bowl, mix milk with eggs, add salt;
- It’s good to sift here and pour in the oil. Stir and stand overnight;
- Then proceed, if necessary, top up the oil;
- From the cibulini, remove the shells and chops;
- Melt some pork lard in a frying pan. Yogurt can be replaced with olive oil;
- Place the minced meat here and grease the crumbs with it. Obov'yazkovo the whole countryside may be vaporized;
- Then sift the fillet and grease everything at once until the fillet becomes soft;
- Put the rice on to cook. For this you need to fill it with water so that it is as big as a grain of grain;
- Cook until the water is absorbed, then transfer the rice to the minced meat and mix;
- Add some spices and turn on the stove;
- Place a spoonful of filling on the skin and cover it with a tube or envelope;
- If necessary, fry their giblets in a little butter. Serve with sour cream and ketchup.
Mlintsi with chicken minced meat and greens
- 4 eggs;
- 1 cibulin;
- 60 g of greens;
- 2 chicken fillets;
- 650 ml milk;
- 170 ml mineral water;
- 7 g cucru;
- 70 ml dormouse oil;
- 340 g boroshna.
Hour – 35 hvilin.
Calories – 152.
Preparation:
- Wash the greens and pick up the leaves. Place it in a blender bowl and pour in mineral water;
- Using a blender, puree the leaves. Bazhano, so that the water was sparkling;
- Then pour the masa into a saucepan, pour in half a glass of milk, beat in three eggs, sizzle in the zukor and salt for relish;
- Sift the flour thoroughly| and re-blend the whole mass with a blender, without leaving the breast;
- Give the dough about forty minutes, then grease the dough with a small amount of oil;
- In another frying pan, grease the cleaned and finely chopped fillet;
- Cut off all the veins from the fillet and remove them, then pass through a meat grinder;
- Then mix the minced meat with the zibule, which has already cooled, add various spices;
- Pour in less than a bottle of milk into the meat. Add it in portions, gradually stirring the mixture. The meat filling is rare;
- With excess milk (about 50 ml), beat in an egg and mix with a whisk;
- Apply a tablespoon of meat filling to half the mold and then fold it in half;
- Apply half of this spoon onto half of the already folded cake and fold again. You will also earn money with all your efforts;
- The kutki that came out were dipped in milk and an egg;
- Using a small amount of olive oil, brush the rolls on both sides and serve.
Stuffed lints with minced fish
- 440 g boroshna;
- 450 g sea bass fillet;
- 15 g cucru;
- 3 eggs;
- 25 g margarine;
- 5 g soda;
- 440 ml milk;
- 1 cibulin;
- 3 green cibul feathers.
One hour – 30 hours.
Calories – 154.
Preparation:
- Mix the eggs thoroughly and add the zucchini and salt to taste;
- Add half the milk and immediately sift here thoroughly, stir with a whisk;
- Add some milk to your friend and add baking soda, stir thoroughly;
- Using a small amount of oil, grease the molds without turning them over;
- Take a meat grinder and pass the chicken and fish through it immediately, then mix them and pepper. You can add spices for the fish;
- Take the green fish and chop it finely, add to the fish and add a little water, mix;
- Place the ribna masa on the ungreased side of the mlints, place it in an envelope;
- Heat margarine in a frying pan and grease the envelopes. Serve them warm with melted butter.
It is not necessary to prepare the dough for mlintsi as indicated in the recipe. If you already have your own recipe for savory mlintsy, you can kindly edit it. Golovne, shcheb have nyomu little tsukru.
Mlintsa can be prepared not only with milk, but also with sour cream, and with mineral water, and with syrup - as required. The choice of filling is equally rich: minced pork can now be replaced with rabbit, lamb, or turkey. It is important that you want a small amount of fat so that the filling is dry.
The juiciness comes from the cibulin, so you need to simmer the vikoryst, but replace it with a couple of spoons of sour cream. Add sour cream just before the meat is greased; you need to simmer a little bit of it. Cook until the filling is rare, then add spices. It is best to add spicy herbs or chili pepper.
Heat the minced meat very briefly in a little oil, so that the shards will “seal” the envelopes and prevent them from falling apart. The crust, which is being cured, also does not deprive the filling of the chance to “flow” into the pan. There should be enough oil so that the pastries do not stick to the bottom of the pan. To save money, you can simply add very little water to the pan. Once everything has been steamed, the dish will continue to heat up.
Before choosing any recipe for mlintz, you can select the savory sauce. The simplest is sour cream from salyu or homemade ketchup. Alternatively, you can boil sour cream with spices, take sour berry sauce, and prepare vershko-mushroom dressing. Then add the filling to the pancakes to transform into the herbs of haute cuisine and become even more aromatic!