Puff cutlets stacks baked in the oven with gravy. Cutlets in puff pastry "Spruce branch with cones

How to cook delicious meatballs

Step-by-step recipe for cutlets in dough in the oven with a photo, cooking cutlets in puff pastry, with what such cutlets are served and cooking options for cutlets in the dough.

1 hour

290 kcal

5/5 (2)

A great alternative to sandwiches are homemade cutlets in dough. soft, tender bun and delicious meatballs inside. Previously, my son could not calmly walk past the points where they sell ready cutlets in the test. And now he doesn’t even look in their direction, because I learned how to make them myself.

Recipe for cutlets in dough in the oven

Kitchen appliances: bowl, whisk, blender or meat grinder, cutting board, wide plate, baking sheet, rolling pin, baking paper.

Required products

For dough preparation

For cooking meatballs

• 1 kg of minced meat;
• 1 medium-sized onion;
• 200 grams of pulp of a loaf;
• 200 ml of milk (water);
• 1 egg;
• 2 cloves of garlic;
• parsley, dill, salt and pepper to taste.

Step by step recipe

Take care of the dough first, as it will need to stand for an hour to rise. While the dough is coming up, you will have time to make cutlets. Prepare all the necessary ingredients for cooking.

1. Heat the milk in the microwave or on the stove to 35-40°C.
2. Pour 250 ml into a bowl warm milk, add yeast, salt and sugar. Stir with a whisk, add the egg and vegetable oil. Mix it all up.
   
   
3. Sift the flour, add to this mixture and knead the dough. Knead it with your hands. It should be soft and elastic. Cover it with a kitchen towel and leave it in a warm place for one hour.
   
   
4. Now start cooking meatballs. Break the banana in half and take out the pulp. Put in a bowl, fill with milk (water) and knead with your hands.
   
   
5. Peel the onion and garlic. Grind with a blender and transfer to a bowl with breadcrumbs.
   
   
6. Finely chop the greens and send to a bowl.
   
   
7. Add minced meat, salt, pepper, egg and mix. Mince is ready. Now form cutlets, roll in flour and place on a cutting board.
   
   
8. Heat a frying pan with vegetable oil and fry the cutlets for 3 minutes on each side until cooked through.
9. Put the finished cutlets on a wide plate and let them cool slightly.
   
   
10. Dust a cutting board with flour, lay out the dough (it should already fit well). Remember him. Roll into a sausage and divide into 3 parts.
11. Roll one part of the dough with a rolling pin into a pancake 3-5 mm thick, cut into strips of 1.5-2 cm. Take a strip of dough and a cutlet. Wrap the patty in the dough and pinch the bottom of the dough. Wrap the cutlet with dough slightly overlapping. Wrap all cutlets in this way.
    
    
12. Cover the baking sheet parchment paper and put on it all the cutlets in the dough that you got.
13. In a separate bowl, beat the egg and brush the buns with the egg.
14. Turn on the oven to heat up. Put the baking sheet with the buns on the stove so that they are still spaced while the stove is heating up.
15. Bake for 20 minutes in the oven at 200°C. Get the rosy ones delicious meatballs in the dough from the oven. Let them cool down a bit and are ready to serve.
    
    

Video recipe for cooking meatballs

On this video wonderful recipe cooking cutlets in the dough.

Cutlets in puff pastry

To cook meatballs in puff pastry, for the quantity of food for cooking meatballs indicated in previous recipe(1 kg of minced meat), take one kilogram of puff pastry. I know several ways to prepare such meatballs.

First option- finished puff pastry thaw and cut into strips 0.5 cm wide. Prepare the minced meat as in the previous recipe (4-7 steps). Line a baking sheet with parchment paper. Wet your hands cold water, form a cutlet from minced meat or meat ball and wrap it with dough as if winding threads on a ball. Brush with egg and bake in preheated oven at 180°C for 35 minutes.

Second option- Wrap the finished cutlets in puff pastry and bake in the oven. First prepare the meatballs. While they are cooling, roll out the dough to a thickness of 3 mm and cut into equal rectangles. Make cuts on the dough with a knife. Place the cutlet in the center of the dough rectangle and wrap each cutlet in the dough. Pinch the edges, brush with egg and bake in preheated oven at 200°C for 15 minutes. When the dough is browned, take the patties out of the oven and enjoy.

What are these meatballs served with?

Cutlets in dough are served hot with soup, fresh vegetable salads or pickles. As a side dish for such cutlets, you can make vegetable stew or steamed vegetables. You can submit them as independent dish, decorated with greenery.

This option is perfect for a picnic. Cutlets in the dough are good and completely cooled. They are also convenient to take with you as a snack to work for adults and children to study.

Cooking options for cutlets

I noticed that children prefer cutlets in dough from chicken meat or turkey fillet. Adults in my family prefer cutlets with pork or ground beef. Any of these options are suitable, focus on your taste.

Cutlets in dough - familiar dish, which is convenient to take with you to work, to the beach or on the road, but here you can apply them for festive table few take the risk.

We offer to cook cutlets in puff pastry in the oven according to a recipe with a photo, in which it is easy to catch the similarity of products with fir cones. Beautiful and mouth-watering cones will not leave anyone indifferent, they can be served on children's holiday and as an appetizer for guests. The preparation is simple, and the set of products will not empty the wallet.

Recipe Ingredients

To prepare cutlets in the form of ruddy cones, prepare the products:

• 500 g minced chicken coarse grinding from white meat, it is better to buy breasts and grind them yourself in a blender or in a meat grinder (not finely!);
• 30 g white loaf or savory bun(without crust);
• 150 ml of milk;
• clove of garlic;
• salt, pepper - to taste;
• packaging of ready-made pre-thawed puff pastry (half a kilogram);
• one raw egg yolk;
• greens and grant grains for decoration.

Step by step cooking technique

First, prepare the minced meat for cutlets - as usual, add a loaf soaked in milk to it, salt and pepper. If you cook minced meat yourself, then chop the bread and garlic at the same stage.

Mix well and lightly beat in the minced meat with your hands, then shape into small patties.

From the products indicated in the recipe, 11-12 pieces will be obtained.

Roll out the dough a little and divide into squares so that their size matches the cutlet. Approximately - 13 cm diagonally. chicken cutlet Lay on the puff pastry diagonally and pinch as shown in the photo in our recipe.

The seam should not be thick, but if it turned out to be thick, just cut off the excess. Turn the suture over onto the table and press lightly.

Now make cuts very carefully with scissors, but do not forget about the night light inside - the cut should not lead to the formation of a hole.

Now, with the tips of the scissors, create the scales of the cone. This must be done carefully, trying not to reach the filling.

Lay the blanks on a baking sheet and grease egg yolk, previously stirred with a fork. To make the crust shine in the yolk, you can add a pinch of sugar.

Place the baking sheet in an oven preheated to 190 degrees. Estimated cooking time is 25 minutes.

Cool slightly and serve! If you decorate puff pastry cutlets in the form of cones with dill sprigs and pomegranate seeds, and then sprinkle with starch, you get a beautiful spruce branch.

It is appropriate to serve such an appetizer even on the festive table! For children, you can make several hedgehogs according to the same principle, drawing the idea from the manufacturing master class.

If you still have wings after cooking minced meat, then take note. For dessert, serve light and tasty, fruit, ice cream.

Such cutlets in puff pastry do not need a side dish and bread, it is better to serve them fresh vegetables. They are also good for tea, coffee,.

Cutlets in dough were once a favorite among Soviet children, along with fried pies with marmalade and pinocchio lemonade. Now, even if someone buys pastries, they are unlikely to buy a cutlet, realizing that instead of meat, anything can be.

In home food, cutlets in dough are also not so common, it's easier to just make a cutlet with a side dish. Someone prepares this dish if you need to take it on the road or to work, but if you wish, cutlets in dough can be turned into a beautiful festive dish.

To prepare cutlets, I took chicken meat and ready-made puff pastry, although cutlets can be made from any meat, fried or steamed. There are also many options with dough: not only puff, but also yeast or unleavened.

Ingredients: 1 kg chicken breasts, stale bun, garlic or onion, salt, pepper, oil for frying, 500 g puff pastry (1 pack), 1 egg.

We knead the minced meat, and then beat it off (pick it up in our hands and throw it into a dish or on the table, of course, preventing scattering). So he became lush and airy.

I don’t put eggs in minced meat, it strongly holds the minced meat together, and without eggs, cutlets are very tender. You don’t need to bread them either, just form cutlets with wet hands and put them in a frying pan with hot oil.

Cutlets we will need two different forms. For "Spikelet" we need narrow elongated bars. Fry them quickly on both sides until golden brown, but we don’t bring it to readiness, as there will still be baking in the oven.

Remove the patties from the pan and let cool.

We defrost the dough in advance, but not completely, but to divide it into separate sheets.

Roll out the dough (puff pastry is rolled out in one direction), cut it into rectangles, and then cut diagonally on each side with a herringbone. We put a cutlet on the rectangle and begin to braid the pigtail, overlapping the strips alternately.

Put the cutlets braided into "spikelets" on a baking sheet, greased with butter, grease the dough with a beaten egg and bake for 20 minutes until browning at 180 degrees.

We give the next part of the cutlets the shape of round cakes.

In order to braid them with dough, we cut the dough into narrow strips. The length of the strips is 15 cm.

Lay the strips overlapping. You can take three or four strips, depending on this, the space between the braid will be larger or smaller. We connect the rays in the center above the cutlet, forming a “button”, we get a “bell”.

The cutlet is delicious on its own, and if it is in the dough, then such a dish is doubly pleasing.

It can be prepared by different ways.

And every housewife can find the perfect recipe for herself.

let's indulge delicious meatballs in the test?

Cutlet in the dough - general principles of cooking

For cutlets, you can use minced meat from any meat or poultry. It tastes better from a mixture. IN cutlet mass add onion and garlic, put greens, spices, bread or semolina. Often an egg is used for strength. Can be used ready-made semi-finished products bought in the store. Products are fried in a pan or brought to half-cookedness in the oven, and then wrapped in dough. But there are recipes that use raw meatballs.

Traditionally, yeast dough is used, it is kneaded with water or milk. But more and more recipes appear using ready dough puff or any other. You can cook cutlets from potato or curd dough. Formed products are baked in the oven or fried in a pan. Eat universal recipes in which products can be fried or baked.

Recipe 1: Cutlets in the "School" dough

Recipe for all the familiar cutlets in dough from the school canteen. But home version it turns out much tastier, juicier and more aromatic. Any meat is used for minced meat, but you can take a mixture.

Ingredients

250 ml of water;

Spoonful of sugar;

2.5 cups flour;

0.5 tsp salt;

1 tsp yeast;

3 tablespoons of oil.

For cutlets:

0.6 kg of meat or minced meat;

0.15 kg of onion;

2 cloves of garlic;

2 slices of bread;

0.5 cups of milk;

Cooking

1. Dilute sugar with yeast in warm water, add a glass of flour and leave for half an hour. Then add salt and the rest of the flour. In the process of kneading the dough, add vegetable oil. We form a soft, but not liquid lump. We leave for another 1.5 hours.

2. Pour the slices of bread with milk, let stand.

3. In chopped meat add chopped onion, swollen bread, put garlic and salt and pepper. The mass is thoroughly kneaded and beaten off.

4. We form oblong cutlets weighing 80-90 grams from minced meat. Fry on both sides in a skillet. You can't panic about anything.

5. We take out the dough and divide it into pieces, a little larger in size chicken egg. Stretch the rectangle and wrap the cutlet so that the ends remain open. We pinch the dough well so that it does not spread during the frying process.

6. Heat up the oil and fry the products until the dough is ruddy. We take out on paper towels to remove excess fat from the surface.

Recipe 2: Cutlet in the dough in the oven "Rosy"

For cooking cutlets in dough in the oven, according to this recipe, you can take any meat. However, if there is a favorite composition of minced meat, then you can cook it. A feature of the recipe is yeast dough in milk, which turns out to be very ruddy and tasty. It can also be used to wrap sausages.

Ingredients

12 cutlets;

0.5 kg of flour;

1 yolk;

50 grams of butter;

1.5 tablespoons of sugar;

10 grams of yeast;

250 ml milk.

Cooking

1. The dough is being prepared accelerated way. We heat the milk well, but do not make it very hot. The temperature is slightly higher than that of the body. Add sugar and yeast, put 5-7 tablespoons of flour and forget about it for half an hour.

2. Add one egg mixed with salt to the dough. Pour in the melted butter and add the rest of the flour. We put in heat for another thirty minutes.

3. While the dough is settling, fry the cutlets. They can be of any size, but we give an oblong shape. Even if a semi-finished product is used, it is easy to do after thawing. Lightly fried cutlets cool.

4. We take out the dough and divide it into 12 parts according to the number of cutlets. We roll out a long tourniquet from each piece of dough and wrap the previously fried products in a spiral. We pinch the ends tightly and place them below. Transfer to a baking sheet.

5. Let the cutlets stand on a baking sheet for about twenty minutes, then grease with whipped yolk and send to bake. Fry until golden brown at 190 degrees.

Recipe 3: Fried cutlet in dough (puff)

simple and fast option cooking fried cutlets. We take puff pastry for them, it is possible without yeast. We cook cutlets with any meat. The number of products for 8-10 pieces.

Ingredients

0.5 kg of dough;

0.6 kg of meat;

2 onions;

3 spoons of semolina;

1 clove of garlic.

Cooking

1. We twist the meat with onions and garlic, add the egg and semolina to them. Season the minced meat with spices and mix thoroughly. We form elongated cylinders and fry in oil until half cooked. We take out and cool.

2. If the dough is frozen, then take it out in advance and let it thaw. We lay out the layer and roll it out with a rolling pin.

3. We cut long strips from the layer, 1.5 centimeters thick, and wrap the previously fried cutlets. We carefully fix the ends so that the products do not unwind. This is especially true when it's hot. yeast dough.

4. Heat up the oil in a frying pan. There should be enough fat so that the products in it float freely.

5. Fry the cutlets until cooked. excess fat remove with a napkin.

Recipe 4: Cutlet in the dough in the oven with potatoes

The recipe is very hearty meatballs in the dough in the oven, which are made with mashed potatoes. It can be prepared according to any recipe or you can take the leftovers from lunch. We use yeast dough.

Ingredients

1.5 glasses of water;

Spoonful of sugar;

50 ml of oil;

0.5 tsp salt;

1 sachet (10 g) yeast;

For cutlets:

0.4 kg of meat;

2 slices of bread;

1 large onion;

Some milk.

You will also need about 10 full spoons mashed potatoes and one egg.

Cooking

1. Cooking the usual yeast dough. To do this, dissolve salt with yeast in a warm liquid, add butter with sugar and flour. Mix thoroughly and remove for two hours. After about an hour, you will need to knead the risen mass.

2. Soak the bread in milk, then lightly outlive. Add meat twisted with onions, put spices. We form small cutlets in the form of balls. We make 10 pieces. Fry in a skillet until almost done.

3. We take out our dough and divide it into ten lumps. From each we roll out a cake, put a cutlet and a spoonful of mashed potatoes in it. We pinch the edges. Can be made in the form of a pie, a triangle, a rectangle or an envelope.

4. We shift the molded products onto a baking sheet and leave for 15 minutes.

5. Beat the egg with a fork and grease, bake. On average, it will take about 12 minutes at 190 degrees.

Recipe 5: Cutlet in potato dough

To make these meatballs you will need potato dough. It should not be prepared in advance, and even more so, use the leftover mashed potatoes. Do not put butter or milk in it.

Ingredients

0.25 kg minced meat;

1 onion;

0.5 kg of potatoes;

80 grams of sour cream;

50 grams of tomato paste;

100 grams of flour;

Spices, oil.

Cooking

1. Cook potatoes, chopped large pieces. Salt right away. Then drain all the water and knead well. Cool slightly and add the egg and stir quickly so that it does not have time to cook. Add flour and stir. It should be dough.

2. Mix minced meat with chopped onion and add spices. Roll into small round patties.

3. Take a bite potato dough and make a small cake. We put a cutlet on it and on top another such cake. We pinch the edges together and give a neat shape.

4. Fry on both sides in a pan.

5. As soon as we turn the products to the second side, pour the sauce. To prepare it, you just need to mix sour cream with pasta, add 150 ml of water and spices.

6. Simmer cutlets in sauce for 20 minutes. But you can put them in the oven and bake.

Recipe 6: Cutlet in the dough in the oven "Klubs" from minced chicken

For such charming cutlets, puff pastry will also be required. You can use not only minced chicken, but also any other. A feature of the recipe is that the cutlets are not fried in advance and are cooked in the dough from start to finish.

Ingredients

0.5 kg of minced meat;

0.5 kg of dough;

onion head;

Seasonings, maybe greens.

Cooking

1. Take out the dough immediately, let it thaw.

2. Cooking minced meat. Add chopped onion and spices to it, stir. We form small round balls. There should be 10-12 of them in total.

3. Roll out the thawed dough and cut into thin and narrow stripes. The neater and smaller the strings, the more beautiful the balls will turn out.

4. We take the previously formed raw koloboks from minced meat and wind the threads of dough on them in a chaotic manner. We send the resulting balls to a baking sheet.

5. Lubricate with a beaten egg and bake for about 35 minutes. We set 180 degrees, no longer needed. If you want to fry the balls stronger, then the temperature can be added up to 220 degrees, but only at the end.

Recipe 7: Cutlet in the dough "Nostalgia" with cheese

Dish from Soviet catering. IN air test located fragrant cutlet containing a piece of melted cheese. Tasty? Not that word! We take any yeast dough. For each cutlet, about 100 grams.

Ingredients

0.5 kg of minced meat;

3 cloves of garlic;

100 grams of cheese;

0.5 bunch of greens;

1 head of onion;

Spices and crackers.

Cooking

1. We make minced meat from twisted meat with onions and garlic, add egg white to it. The yolk is left for lubrication. Add spices and stir.

2. Cut the cheese into cubes and chopped herbs.

3. We form small and oblong cutlets, put inside cheese filling. Spread on a baking sheet and bake at 200 degrees for a quarter of an hour. We take out and cool a little.

4. Cut the dough into pieces, each roll out with long cords.

5. We wrap the baked cutlets in a spiral, as is usually done with sausages. It is not necessary to hide the tips, you can leave them open.

6. Transfer to a baking sheet, let the dough rise.

7. Mix the remaining yolk with a spoonful of water and lubricate the products. We bake until ruddy color of the dough at 200 degrees.

Leftover dough and not enough cutlets? You can wrap sausages, pieces of sausage in it, cook a pie with any filling, or just make a donut. Homemade cakes will never go to waste.

For wrapping in dough, do not use large cutlets. Otherwise, the cake will be large in size. If semi-finished products are used, then you can simply cut in half and correct the shape with your hands. Products will be small and oblong.

Baked products will be beautiful and shiny if you grease them with an egg. But why do so many fail to do so? In fact, it is better to use only the yolk, you can dilute it with water. Protein often rolls off the surface and forms ugly streaks.

The dough will be beautiful and ruddy if you add granulated sugar. It contributes to the browning of the crust and gives a warm shade. If you do not add sugar or put not enough, then the dough will be gray after cooking.

Minced chicken cutlets are a familiar, familiar dish that many cook. Ready-made puff pastry - popular, available ingredient. But you combine them together in a dish unusual shape- and dinner immediately becomes not only tasty, but also interesting and fun. The "balls" are absolutely touching, and the smiles of your family are guaranteed.
The dish tastes great too. Baking in the dough keeps the cutlets juicy and soft.

3 chicken breast fillets
1 medium-small onion
2 small eggs (or one large)
20 g butter
a few sprigs of dill
1/2 cup plain white breadcrumbs
salt and ground black pepper to taste
225 g ready-made puff pastry
1 yolk for greasing the top of the cutlets

Chop the chicken fillets very finely.

Puree the onion in a food processor.

We connect the chopped chicken fillet, onion puree, eggs, breadcrumbs, finely chopped dill and softened butter. Salt, pepper, mix. [If the minced meat looks too runny, you can add a little more breadcrumbs to it.]

With wet hands form ball-shaped patties.

Roll out the puff pastry lightly on a floured surface.

Cut the dough into thin strips about 1 cm wide.

We wrap each cutlet with two or three strips of dough. Place the patties on a baking sheet lined with parchment paper or a silicone mat. [Up to this point, the work can be done in advance and keep the cutlets until the start of baking in the refrigerator.]

Brush the top of the cutlets with egg yolk.

We put in an oven preheated to 200 C (400 F) for half an hour.

Serve with fresh vegetables/salads.

The inexpressible lightness of culinary life...
If you have never tried real, warm, juicy samsa, you have lost a lot! It's time to catch up... Not just a meat pie. This oriental flavor and tradition, breathtaking taste and tantalizing aroma. Everyone is good with Central Asian meat pies, which are called delicious word samsa, but the only problem is that the eyes are afraid to cook them! Try it and you will like it. soft puff pastry, juicy stuffing, fragrant oriental spices and a little warmth.