All kinds of meat recipes are very popular all kinds of rolls. However, not everyone wants to get involved in “big forms” for personal reasons. But the pork fingers with the filling are easier to cook, and it’s more convenient to eat them, because they are of unit sizes. In addition, they are very suitable for the festive table. We give some of the most delicious options for fillings - for every taste and for all occasions.
Cucumbers and bell peppers
This filling is for those who are cooking pork fingers with filling for the first time. The recipe is extremely simple and allows you to evaluate all the benefits of this dish. So after the “pen test” you will surely bravely test other fillings.
You can take almost any pork, if only it would be possible to beat it off. It is thinly cut, at least subtly beaten off, poured and peppered. Pickled or pickled cucumbers are cut into long straws. If you have gherkins, just cut them lengthwise into two halves. Bell pepper is peeled and cut into strips. On each small chop with the edge is placed half a cucumber (or several "straws"), 3-4 strips of pepper; if lean pork, you can add a thin slice of fat. Filled pork fingers are folded, tied with thread or chipped with skewers and blushed in a frying pan. After being transferred to the pan, half rings of onion, chopped chili and carrot straw are laid in it. Water or broth is poured, and the dish is stewed for about an hour.
Mushroom rolls
For them, meat is prepared in the same way as described above. But the "stuffing", which will go into the fingers of pork stuffed (recipe with photo), requires special attention. For him, three onions are chopped finely, and a third of a kilogram of champignons is larger. Both components are passerized in vegetable oil until the liquid ceases to stand out, but has not completely evaporated. The filling is salted, peppered, sprinkled with chopped dill. Each slice of pork is smeared with mayonnaise, a spoon of filling is placed on it, a roll is formed and tied with a thread. After frying, the pork toppings are stewed for about forty minutes. Add frying - decide for yourself; in principle, the mushroom fat from the "entrails" is already fragrant.
Cheese fingers
Cheese, as you know, is in perfect harmony with any meat. Pork fingers stuffed with it are also very good. The recipe offers two options: in the first, the hostess is limited only to cheese. Then a piece of two hundred grams (per half a kilo of meat) is cut with a rather thick straw (does not rub!) And is put into “chops”. In the second gram, 150 mushrooms are slightly fried, slightly cooled and combined with an equal amount of cheese - now grated. For flavoring, you can also add chopped greens. Rolled rolls are laid out on a greased baking sheet and put in the oven, brought to two hundred degrees, for half an hour.
Nut filling
What to do with meat in the first stage, you already know. For the filling, a glass of peeled walnuts is taken, roasted in a dry and after cooling, the nuts break down coarsely - this will be the second stage. The next step is to grease the salted and pepper sliced ​​pork with soft cream cheese. If it is solid, you can rub and thinly sprinkle. Further nuts are laid out on the edge and sprinkled with chopped greens. At the last stage, pork fingers with filling are formed and bandaged (stabbed with toothpicks). Recipe: in the oven they will be baked for a quarter of an hour; before that, they should be fried to a crust, and the baking sheet should be covered with foil - so the baking time is reduced and the rolls themselves will be much softer and juicier.
Prune Fingers
The filling of "noble" dried fruits around the world is considered the most refined. However, the same raisins can spill out of the rolls, so they are usually stuffed with prunes. Half a glass of dried berries should be enough for a pound of meat. Previously, they are soaked in boiling water; if purchased with bones - they must be pulled out. Each plum is cut lengthwise into halves or quarters (if the variety is large-fruited). A bit of “minced meat” is put into a slice of meat; rolled pork fingers with filling. The recipe with prunes can be supplemented with slices of sour apple halves: the taste will become softer and richer, in addition, excess sweetness will be eliminated. The fixed rolls are fried, poured in a baking dish with sauce (mix a glass of cream with grated apple and finely chopped several prunes) and put in the oven for forty minutes under the lid. Then, almost finished fingers of pork stuffed with sprinkles are sprinkled with greens and for about ten minutes they “reach” not already covered.
Meat in meat
A very satisfying and luxurious recipe! True, pork needs additional processing: after beating and seasoning with pepper and salt, it is sprayed with lemon and left for pickling for half an hour. For the filling, the onion is chopped and allowed to translucent. Two hundred grams of chicken fillet are twisted in a meat grinder, seasoned with salt and spices, combined with frying and egg - and the whole mass is mixed like minced meat. A spoonful of filling is placed on the pickled chops, they are twisted into rolls, tightly pulled by a thread (special attention should be paid to the edges so as not to lose precious meat juice) and sent to the pan. When the pork fingers with the filling are thoroughly fried, the threads are removed - the rolls will no longer unfold. The almost finished dish is transferred to a stewpan, a little water is poured into it with a spoon of sour cream and two carrots cut in small cubes, half rings of onion and straws of bell pepper are poured. Stuffed pork fingers with filling will be about half an hour. And eat in ten minutes!