The cutlet in the dough is a taste familiar to every Russian from childhood. Someone bought their favorite pastries in the nearest "culinary" on the way home from school, and someone regularly supplied it with a caring grandmother. Nowadays, we rarely trust catering and prefer to cook such dishes at home. From our article you will learn how to make a cutlet in a dough without using harmful products and synthetic additives.
Cooking dough
For this dish, you can use any base: fresh, yeast or puff. But for ladies who want to maintain a beautiful figure, we advise you to prepare the dough using the leaven of your own production. We will need:
- a glass of milk of low fat content;
- two tablespoons of sugar;
- three spoons of sourdough;
Heat the milk on the stove, not bringing it to a boil, and put salt, sugar and sourdough in it. After ten minutes, start adding flour and vegetable oil. Wrap the resulting mass with a towel and put it to ripen in a warm place.
Yeast dough
If you did not have leaven on hand and you do not want to wait a few days until it is ready, use the traditional recipe. The cutlet in the dough will have a classic taste if cooked in a way developed by the older generation of housewives in our country. So let's take:
250 grams of milk;
one chicken egg or two proteins;
one bag of dry yeast;
five tablespoons of vegetable oil;
two tablespoons of sugar;
flour;
salt.
In warm milk, we dilute all loose ingredients: salt, sugar and yeast. After about ten minutes, add oil, proteins or an egg to them, and then mix everything thoroughly. Gradually, we begin to introduce flour until a sufficiently thick dough is obtained. To make the finished bakery delicious and lush, let its base stand in a warm place. If you are in a hurry, you can take advantage of a little trick: turn on the oven for a couple of minutes and put the billet in it. Remember that the stove should not be too warm, otherwise your base will dry out and you will have to start all over again.
Cutlets in puff pastry
Lovers of "crunch" prepare this dish in a puff "coat". We advise you to use a ready-made yeast-free test, which can be easily found at any grocery store. It should be thawed at room temperature and rolled with a rolling pin into thin layers. But if you are not afraid of difficulties, then you can make use the recipe for meatballs in your own puff pastry:
sift three cups of whole wheat flour directly onto a table or parchment to make a slide;
make a deepening in it, put salt, two eggs, a few drops of vinegar or citric acid and pour an almost full glass of water;
knead the dough, cover it with a cloth and leave for ten minutes;
Pound 400 grams of butter with half a glass of flour;
we roll out the dough into a thin layer, and put the prepared butter in the middle.
fold the blank with an envelope: bend the opposite edges to the middle and pinch, then we act in the same way with the upper and lower edges.
to make several layers, roll the envelope with a rolling pin and repeat the procedure again;
sprinkle the board with flour, put the dough on it, cover it with cling film and place in the cold;
after 30 minutes, you can roll out the cooled base, fold it in the same way several times and send it again to cool;
repeat the last action two more times.
The finished dough will turn out very soft and tender, so roll it very carefully. It is better to do this on a sheet of parchment, so that it is easier for you to transfer the formed pastries into the oven.
Filling
Cutlets in the dough can be prepared in many different ways. Choose the filling to your taste and get down to business:
We mix equal proportions of ground beef and pork, add the egg, salt and pepper. Soak a dried loaf of white bread in milk and pass through a meat grinder. Finely chop the onions and combine all the products together.
Cut the chicken into small pieces, mix it with an egg, fried onions and bread soaked in milk. Salt, pepper, add your favorite spices if desired.
Scroll in a meat grinder chicken breasts with white bread, garlic or onions. Add minced meat, pepper and season with Provencal herbs.
Cooking minced beef and pork. Chop mushrooms and onions finely, fry in a small amount of oil, cool and mix with meat. Salt, pepper.
Add onion, salt and pepper to the minced meat. Pour a little mineral water with gas into it and knead the filling with your hands. To make it denser, put a few spoons of whole grain flour in it.
Oven cutlets in the oven
To begin with, we form cutlets from meat, fry them or bake in the oven. The filling does not need to be brought to readiness, but it must retain its shape. We roll out the dough and cut it into several parts. You can give your pastries a classic shape, or you can be creative. How to cook the cutlet in the test in different ways:
Roll out a layer 2-3 mm wide and with a knife cut strips 25-35 cm long. Put the cutlet on the edge of the dough and wrap.
We cut puff pastry into long and narrow strips 5 mm wide. We make round meatballs from chicken and wrap dough with each ball. As a result, you should get a “tangle” from which the filling will look.
We cut rectangles 10 by 6 cm from the rolled layer. We put raw minced meat on the edge, form a sausage from it, pour it with ketchup and roll it into a tube.
Rectangles from puff pastry are cut along the edges with oblique stripes. In the middle we put the oval cutlet and braid it so that in the finished form it looked like a spikelet or pigtail.
Cook the patties in the dough in the oven until they are browned. Do not forget to grease them with egg yolk to give a beautiful even color.
Other cooking methods
If you prefer the patties in the test fried in a pan, then the following recipe will suit you:
make a filling of your favorite meat, add salt and spices to it;
form oval cutlets and lightly fry them in a pan;
make batter for batter ;
with a fork, dip each piece of meat into it and fry on both sides with the lid closed.
The cutlet in the dough, prepared in this way, turns out to be juicy and tasty.
Conclusion
We are sure that you will like the recipes in this article. Indulge yourself and your loved ones with the wonderful taste of your childhood. The original design that you come up with for your dish will decorate any holiday table and deserve additional compliments. But try not to get carried away with this type of baking, despite the fact that it turns out juicy and fragrant. Still, the cutlet in the dough is a fairly high-calorie product, and its too frequent use will certainly affect your waistline.