How to make mince pies

These are wonderful. mince-cake They fly in the blink of an eye, and they also resemble both khinkali and chebureki. They are small and incredibly juicy. Yes, yes, I'm talking aboutUral poopers?

Every time I look with surprise at a person who does not know what “sitting” is. And it turns out, except for our land, they are almost nowhere to cook. And that’s wrong, because they are so delicious!





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"Sit-ups" is a fun name. Ural small cakes with meatThey are gaining more and more popularity in other regions of Russia and far beyond its borders. A little bit of "sitting" - and it splashes hot broth. Hence the name: they “sigh” with juice or, in other words, broth, which is formed inside the cakes.

These fun cakes are very easy to prepare and do not require many ingredients. They can be prepared for both family and guests who will appreciate the taste and juiciness.

And today's edition. "Site" Find out the recipe for these little ones. juicy It's called the Ural Sit-Up. Mini-version of delicious chebureks, they can not be abandoned!





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How to make cakes with minced ingredients

• 400g flour
• 500g ground meat (pork + beef)
• 2 eggs
• 4 tbsp sour cream
• 100 ml of water
• 1 bulb
• salt, pepper to taste
• 100 ml of vegetable oil (for frying)
• 150 ml of water (or brine)

Preparation

1. To prepare the dough, mix eggs, sour cream, salt and water in a convenient container. Stir it well, then add the flour. Flour may need a little more or less, as it depends on its variety and manufacturer. Mix the dough to a state of softness, elasticity and uniformity.
   
   
   
   
   
   
2. Leave the dough to rest under the food film for 15-20 minutes, and at this time you can start cooking mince. The dough should turn out the same as on dumplings.
   
   
   
   
3. For filling, you can use mince consisting of pork and beef in a proportion of 50: 50. This combination will give a special juicy pie and will contribute to the formation of broth in the filling. In mince, add salt, pepper, onions, cold water or brine from cucumbers. My mother-in-law told me about the brine. The meat is saturated with the taste of all the spices that are present in the brine. When adding brine, minced mince does not need to be salted!
   
   
   
   
   
   
4. And now we move on to the formation of cakes. The dough was divided into two parts, each rolled into a sausage and cut into small pieces. Remember that “sit-ups” are very small cakes, which means that cakes for them should also be small.
   
   
   
   
   
   
5. Roll the cake is not very thin, so that the cake does not break during frying and remains juicy. Lay the filling on half a flatbread, then form a cake, carefully pinching the edges. This is done so that the broth does not leak during frying. Put the pan on the stove and pour the vegetable oil. The oil should be poured enough to make the cakes juicy.
   
   
   
   
   
   
6. In the heated oil, spread the "sitting" and roast from both sides to the ruddy crust. Be careful! If the broth does start to pour out, there may be hot splashes.
   
   
   
   
7. Get the finished cakes with a fork or other device, and then lay on the dish on a paper towel to remove excess fat.
   
   
   
   
8. These cakes are best eaten hot, straight from the pan! Serve with vinegar, black ground pepper and mustard. Bon appetit! 735148
   
   
   
   

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I also suggest you familiarize yourself with another great recipe for homemade puff cakes under the unusual name “Uplaika”. There is nothing complicated in this recipe, and the cakes are just fantastically delicious!



I learned all the subtleties of how to prepare “Ural posikunchi” from my mother-in-law, who grew up in Perm. The cakes should be small, one or two bites, and certainly juicy.

And in order for the meat juice to remain inside the cake, it must be well “sealed”, it is best to do this in the form of a “scallop”.

Be sure to share this special recipe with friends, let them taste these too. sweetie minced!