Pancake bag with chicken. Pancake bags with chicken

Pancake bags are prepared using various fillings. It can be chicken, fish, mushrooms, shrimp. To prepare bags of pancakes with chicken and mushrooms, it is better to choose recipes in which pancakes are prepared with the addition of milk or water: then they come out thin and tender. Of course, you can just fry pancakes and roll minced meat in them, but bags look much more attractive, and making them is not so difficult.

The recipe for the dish consists of the following components:

• 15 ready-made pancakes;
• 500 units of chicken meat;
• 250 units of champignons;
• 3 eggs;
• 100 units of cheese;
• bulb;
• half a bunch of green onions;
• vegetable oil;
• spices.

For the filling, you need to cook chicken meat. Eggs must be hard-boiled (cooking time 10 minutes, reduce heat after boiling water). In order for all the meat juices to remain in the fillet, you must first bring the water to a boil, salt it, and only then throw in the breast. The meat is cooked for 20 minutes.

Grate the cheese, finely chop the green onion. boiled eggs clean, chop into small cubes. Combine all ingredients in a suitable bowl.

Mushrooms cut into slices, onion - a small cube. Fry pecheritsy with onions vegetable oil before golden brown. finished product lay out to the rest of the components.

Cut the boiled breast into a medium cube. Then all products need to be mixed well, add salt, pepper.

To make chicken and mushroom bags, put the stuffing in the middle of the pancake, gather the edges and tie with green onions, or use pigtail cheese.

If serving is not planned immediately, you can prepare blanks. They can be stored in the refrigerator for 2 days. Before use, bake the dish in the oven at 200 degrees for 15 minutes.

Pancake bags with ham and mushrooms

Pancake recipe:

• a liter of milk;
• 2 large spoons Sahara;
• 3 eggs;
• a kilogram of flour;
• ½ big spoon salt;
• ½ large spoon of soda;
• 100 ml. vegetable oil in the dough;
• a bunch of green onions.

The recipe for the filling consists of following products:

• 300 grams of ham;
• 300 grams hard cheese;
• 500 grams of ovens;
• 2 eggs;
• 2 large spoons of mayonnaise;
• 2 onions;
• spices;
• vegetable oil.

To prepare the dough for pancakes, you need to take a deep container, beat raw eggs, add sugar, salt. Beat the ingredients for 5 minutes to form fluffy foam and the sugar is completely dissolved. Then pour in the milk, beat with a mixer for 4 minutes, until it forms white foam. Then put soda, vegetable oil. Combine all components with a mixer. The sifted flour is poured last in portions. Beat the dough until smooth. Its consistency should be similar to medium density sour cream.

Fry the pancakes in a hot frying pan, greasing it with vegetable oil, before pouring the dough. Cooking time for a pancake is about 5 seconds on each side.

To make the filling, you need to prepare the cheese by cleaning its edges from the paraffin peel, then grating. Ham, eggs should be chopped into small cubes. Connect these components.

Peel the onion, remove the root part of the stem from the mushrooms. Rinse vegetables under the tap. Chop them into small cubes. Preheat the brazier, fry the onion first until golden brown, and then throw in the mushrooms. Salt, pepper. Simmer vegetables for about 12 minutes until excess liquid is gone.

Combine all prepared ingredients, add mayonnaise, mix until smooth.

Before serving, put the formed bags in the microwave, heat for 3 minutes. The dish is served with various sauces. This may also be cottage cheese dressing, sour cream, heavy cream, spices, garlic. Enjoy an appetizer with freshly brewed honey tea.

Bags of pancakes with champignons and chicken breast

Recipe this dish next:

• 250 ml. flour;
• 300 ml. milk;
• 1 large spoon of sugar;
• 2 eggs;
• 2 chicken fillets;
• 150 grams of mushrooms;
• green onions;
• ½ large curry spoon;
• 1/3 cup 30% cream;
• 80 grams of soft cheese;
• spices.

Cooking steps:

1. Prepare pancakes. Beat eggs with a pinch of salt, add 150 ml. milk, sifted flour. Mix everything so that there are no lumps left. Then pour in the remaining milk, 4 large spoons refined oil, mix. Then add sugar, beat everything again.
2. Fry pancakes in a hot brazier. The fire must be strong. Frying time for a minute on each side. It all depends on the amount of dough poured in. Therefore, the time may be longer.
3. For the filling, prepare the chicken breast, chop it into small cubes.
4. Peel the onion, mushrooms and chop finely.
5. Heat the frying pan with oil, fry the chicken meat for about 4 minutes.
6. Next add the mushrooms and onions. Fry until all ingredients are cooked. Cooking time about 8 minutes.
7. Put salt and pepper a minute before cooking. You should not do this before, since all dishes that contain vegetables are recommended to salt at the end. Only meat is salted until cooked, and vegetables - after.
8. Pour cream into the filling, put a little curry, grated cheese, mix everything to melt the cheese.

To wrap the bags with mushrooms, put the filling in the middle, lift the edges of the pancake up and tie with green onions.

Pancake bags with chicken fillet and champignons

The recipe for the dish is as follows:

• 20 thin pancakes;
• 600 grams of chicken meat;
• 600 grams of ovens;
• 2 onion heads;
• 250 grams of cheese;
• 100 grams of 20% cream;
• 40 grams of butter;
• vegetable oil;
• 25 grams of flour.

Cut chicken breast into cubes. Pecheritsy clean, chop into pieces. Finely chop the onion. Grate cheese.

Preheat the pan, fry the chicken in vegetable oil until white color for 20 minutes. All the liquid that comes out of the meat should evaporate. Then lay out the pecherits with onions, fry for 20 minutes until a golden crust appears on the meat. Add salt, pepper.

To prepare the sauce, take a saucepan, pour in the cream, heat it up to 60 degrees. Melt in the oven butter, add flour. Whisking constantly, slowly pour in the cream to avoid lumps. Simmer the sauce on low heat for about 10 minutes, stirring occasionally to prevent burning. The sauce is like thick sour cream.

Pour the finished dressing into the filling, simmer for 5 minutes.

Now you can form bags. Put the filling in the middle, sprinkle with grated cheese. Gather the edges of the pancake up, tie with a cheese pigtail.

The choice of toppings always remains at the discretion of the chef.

Yesterday I promised to tell you about how I cooked wonderful pancake bags with chicken! So I fulfill the promise 😉 At the heart of these bags -. In my opinion, they are suitable for absolutely any filling! And you can bake for this purpose or any others that you like, but thin!

For the filling, I chose fillet. chicken breast and cooked with onions and sour cream. Instead of sour cream, you can take cream, but personally I don’t have any difference in taste. ready meal I don’t see it, while cream is more expensive and it’s not so easy to buy more than 15% fat. Therefore, I went in a simple and convenient way - I took the usual store-bought 20 percent sour cream. In principle, any from 15 to 30% will do.

You can give the filling a "zest" with the help of spices. I took ground paprika. You can opt for any kind of pepper, cloves, thyme, rosemary, marjoram, curry, oregano, or an all-purpose seasoning.

I used feathers as a "tie" green onion. What can replace it? The very first thing that comes to my mind is dill or... salty cheese from "pigtails" ... mmm!

Except purely chicken stuffing for pancake bags, there are two more popular cooking options. I share them with you!

Pancake bags with chicken and mushrooms

Ingredients: 200 g chicken fillet; 150 g mushrooms; 150 g of cheese; 1 onion; 100 ml cream; 1 onion; black ground pepper and salt to taste.
Preparation: Boil the chicken fillet for 20 minutes and chop finely. Cut the onion and mushrooms and fry in oil. Add chicken, cream, salt and pepper to them. Stir. After three minutes, add finely grated cheese. Stir again and turn off the gas. Stuff pancakes and serve cold or warm for a few minutes in the oven/microwave.

Pancake bags with chicken and cheese

Ingredients: 300 g chicken fillet; 100 g of cheese; 1 onion, salt to taste.
Preparation: Boil the fillet for 20 minutes and chop. Spasser the onion, add the fillet to it, and then the grated cheese. Salt and mix thoroughly. Serve the bags cold or bake in the oven at 200 degrees for 5-10 minutes.

Well? How would you like to cook? 😉

Products:

• pancakes - 10 pieces
• chicken breast fillet - 300 g
• onion - 1 piece
• sour cream (cream) 20% - 100 g
• salt - 0.5 tsp
• ground paprika- 0.2 tsp
• sunflower oil - 2 tbsp.
• green onions - 0.5 bunch

Cooking process:

Chopped onion and sautéed sunflower oil.

Rinse the chicken breast fillet and pat dry. Cut into small cubes and sent to the pan with onions. Cooked, stirring occasionally, for 10 minutes.

She laid out sour cream for the chicken, added salt and ground paprika.

Mix thoroughly and cook for another 10 minutes. The filling is ready! Now it should cool down to room temperature.

Put the filling in the center of the pancake.

Separated a rather long green onion feather. She lifted the edges of the pancake up and folded them into an "accordion". "Belt" a pancake green onions, tying a knot (possible in two turns, if the length allows).

I did the same with all the pancakes.

Served with fresh herbs ;)

Pancake bags are delicious and tender! They can be placed on one big dish or serve on plates in portions - at your discretion! ;)

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Pancake Ingredients:

• Flour - 1.5 cups
• Kefir - 2 cups
• Egg - 2 pieces
• Hot water - 100 ml
• Baking soda - 0.5 tsp
• Salt, sugar - to taste

Filling Ingredients:

• Chicken fillet - 2 pieces
• Champignons - 300 g
• Butter - 50 g
• Cream 15% - 150 ml
• Green onions - 1 bunch
• Cheese durum varieties- 150 g
• Salt, pepper - to taste

Cooking time 40 minutes + 40 minutes for frying and 10 minutes for baking

Yield: 20 servings

Pancake bags can be prepared with any filling - chicken, meat, mushrooms, red fish, fruits and cottage cheese. Perfect for preparing this dish. kefir pancakes, which are thin and delicate in taste.

Of course, you can just cook kefir pancakes and wrap the filling in them, but pancakes with chicken and mushroom bags, the recipe with a photo of which is presented below, look much more elegant, and making them is not much more difficult.

How to make pancake bags with chicken and mushrooms

Prepare all ingredients.

Prepare pancakes. Pour into a bowl warm kefir, add sugar, salt, 1 cup flour, combine all the ingredients into a homogeneous mass, leave for 10 minutes until bubbles appear to start the reaction of soda with kefir).

Add two eggs, 2 tablespoons vegetable oil(so as not to grease the pan) and the rest of the flour. Little by little add hot water while stirring the dough. Adjust the amount of water depending on the consistency of the dough, it should be like a regular pancake.

Fry kefir pancakes in a preheated pancake pan or any other thick-bottomed pan as usual, pouring a portion of the dough with a ladle and spreading it over the pan, then turn over and fry for another half a minute on the other side.

Prepare the filling. Since we have pancakes with chicken and mushrooms, cut into small cubes chicken fillet. Fry it until browned in a mixture of butter and vegetable oil.

Add the white part of the green onion and mushrooms, cut into the same cubes as the chicken. Saute until the liquid has evaporated.

Sift 1 tablespoon of flour into the pan, stir and fry for 2 minutes. Pour in the cream, boil until the cream thickens, season with salt and pepper to taste, set aside and cool.

Place 1 tablespoon of the filling on the unfolded pancake, sprinkle with grated on coarse grater cheese.

Gather the edges of the pancake together, tie with green onion feathers. So that they do not tear, you can blanched them in hot water.

Put the pancakes stuffed chicken and mushrooms, on a baking sheet and bake for 10 minutes in hot oven at a temperature of 190-200 degrees.

Great on holiday table look and delight dear guests with taste and beautiful design bags of stuffed pancakes, the recipes of which are presented below.

Pancake bags with salmon

These pouches are perfect with slightly sweeter pancakes than meat pancakes. For the filling, take 1.5 packs of cottage cheese, 50 ml of cream, dill greens, red fish (salted or lightly salted salmon, trout) 200 g. Whisk the cottage cheese with cream, add chopped dill and chopped red fish, stir and fill pancake bags. Pancake bags with salmon will be great snack to the holiday table.

Pancake bags with mushroom and chicken julienne

Chicken and mushroom julienne is traditionally cooked in cocotte makers, but serving julienne in pancake bags will look more original and not much more complicated. For the filling you will need 400 g of chicken, 200 g of champignons, 1 head onion, 150 g of hard cheese, 1 tablespoon of flour, 1 glass of milk or cream, salt, nutmeg. Fry finely chopped chicken, then add chopped onion, mushrooms, fry until the moisture evaporates. Add the sifted flour, fry, pour in milk or cream and boil until thickened over low heat. At the end, add grated cheese, cool a little. Stuff pancake bags and bake for 10 minutes in the oven.

How to tie pancake bags

In addition to blanched green onions, there are plenty of ways to tie chicken and mushroom pancakes so they don't open up and look like pouches. Here are some of them:

• Cheese threads that can be separated from a pigtail of suluguni cheese;
• Sprigs of greens, for example, dill stalks:
• Orange peels, cut into thin strips
• Drying bagels, which are put on a bunch of pancake edges;
• wooden toothpicks

If you find time to cook pancake bags with stuffing, the recipe with a photo will help you achieve it step by step. excellent result with the least culinary effort.

How to serve an ordinary dish in an original way, such as chicken drumsticks. This question always arises before me on the eve of the holidays. Today I decided to cook fried chicken legs on a pillow of mashed potatoes with mushrooms in puff pastry bags - guests will surely like this dish.

Despite the simplicity of the ingredients and the technology of preparation, this dish will look presentable and original on the festive table, both in a common plate and in portions. It is doubly pleasant that the combination of all products creates unique aroma and taste - potato filling soft and tender, with pronounced mushroom note, chicken legs are very juicy, and the dough is tender and crispy at the same time.

In my opinion, this dish has everything you need, even a place for a flight of fancy and experiments. Potatoes and mushrooms can be replaced with other vegetables (zucchini, eggplant, carrots with onions, etc.) or even cereals, puff pastry for pancakes, but that will be a completely different story. In the meantime, I present to your attention step by step recipe chicken legs in bags with a photo that will help you understand all the nuances of cooking.

Nutritional value of the dish per 100 gr.

BJU: 4/16/24.

Kcal: 257.

GI: high.

AI: high.

Cooking time: 50 min.

Servings: 8 servings (16 pcs) .

Dish ingredients.

• Chicken drumsticks - 2 kg.
• Potato - 1 kg.
• Mushrooms (fresh or frozen) - 400 g.
• Onion - 200 g.
• Milk - 50 ml (1/4 cup).
• Egg (yolk) - 1 pc.
• Butter - 30 g.
• Puff pastry - 1 kg.
• Salt - 10 g (1 tsp).
• Spices - 4 g (1 tsp)
• Sunflower oil (for frying) - 20 ml.

Recipe of dish.

Let's prepare the ingredients. I used purchased dough but you can make your own if you have the time. Defrost frozen dough, it is better when room temperature but you can also use it in the microwave.

If you, like me, have frozen mushrooms, then they also need to be thawed (I wash warm water in a colander). You can use almost any mushrooms, the main thing is that they can be fried (champignons, mushrooms, mushrooms, etc.).

Peel potatoes and onions.

Remove the skin from the shins (the most harmful part of the chicken). If you don't mind eating crispy fried skin, you can leave it.

We put a pan with salted water and potatoes on the stove, cook until the latter is soft (20-25 minutes, depending on the variety).

In parallel, fry the chicken drumsticks (about 30 minutes), sprinkled with salt and spices to taste (I do not add sunflower oil for frying) until cooked (the meat is easily pierced with a fork, with clear juice).

Onion cut into small cubes.

Fry in sunflower oil until golden color(5-7 min).

Finely chop the mushrooms.

Fry the mushrooms until all the moisture has evaporated (about 10-15 minutes).

Mash the cooked potatoes until mashed.

Add butter and milk. We mix.

Connecting mashed potatoes, fried mushrooms and onions. Mix, salt to taste.

Roll out the puff pastry to a thickness of about 3 mm.

We cut the dough into squares (rectangles) of about 15x15 cm. We make small “cakes” from scraps.

We begin to collect chicken legs in bags.

In the middle of the dough, lay out a “cake” of scraps, so the bottom of the bag will be more durable.

On top of the dough, put 1-2 tablespoons of a mixture of mashed potatoes and mushrooms with onions.

We put fried on the filling chicken drumstick, pushing in slightly for stability.

We raise the edges of the dough, forming a bag, and fix it with a regular thread. Do not tighten the thread too much, otherwise it will be difficult to get it out of the finished product.

Place the bags on a floured baking sheet. I wrap the protruding bone in foil so that it does not char.

Prepared chicken legs in bags, put the oven preheated to 180 C and bake for 15-20 minutes until golden brown. 5 minutes before readiness, the bags can be greased with whipped yolk to give the product a shine.

Remove the foil and carefully remove the fixing thread so as not to damage the fragile puff pastry. Best served hot.

Bon appetit to you and your guests!

Below is a video of the preparation of this wonderful dish.