Among the large assortment of various options for baked goods with filling, such as pies, buns, pies, rolls, casseroles, kulebyaki and many others, there are also shanezhki with meat.
What are shanezhki?
Shanezhki is a cross between a pie and a cheesecake. Shanezhek dough can be yeast, flaky, unleavened. When baked, you get juicy, fragrant, mouth-watering puddles with meat, covered with a thin crispy crust. It's easy to prepare them. You will not spend so much time, and there will be delicious and satisfying homemade cakes on the table.
Necessary products
- Flour - three glasses.
- Minced meat - one kilogram.
- Cottage cheese - two packs.
- The bow is two large heads.
- Salt - one teaspoon.
- Eggs - four pieces.
- Baking powder - three teaspoons.
- Thyme - one teaspoon.
- Baking powder - one teaspoon.
- Dried garlic - one teaspoon.
- Pepper - half a teaspoon.
- Oil - half a glass.
Cooking shanezhek
You need to start with the onion, remove the husk from it, rinse and chop into small cubes. Pour oil into a frying pan and put on the fire, when the oil warms up, pour the onion and stir with the oil. Fry the onion over low heat until slightly golden brown, not forgetting to stir so that it does not burn. Remove the finished bow from heat.
Next, you need to prepare the dough for the meat pots. To do this, take a fairly large bowl and sift the flour into it. Then add the remaining ingredients to the flour in turn: cottage cheese, salt, eggs and baking powder. Stir for a start with a spoon, and then knead the dough until smooth. It should be soft and not stick to your hands.
Place the fried onions in a separate bowl, add minced meat to it, add black pepper, thyme, salt and dry garlic. Mix well the minced meat, onion and spices. Using a recipe with a photo for cooking shanezhek with meat, you can quickly prepare the dough and filling. Now you can start the process of making the shanezhes themselves.
Put a small amount of flour on a clean and dry table and put the dough on it. Try to roll out the dough into a square shape. To do this, the dough must be rolled out from the middle to the edges, gradually giving it the shape of a square. On the rolled out layer of dough, it is necessary to spread the meat filling in an even layer, leaving about one centimeter from the edge without the filling, so it will be easier and more convenient to pinch at the end of the roll.
Now you need to tightly roll the dough with minced meat into a roll and carefully fix the edge so that the shanks do not disperse later during the frying process. The last thing to do is to cut the resulting roll with a knife into pieces of the same size. The width of each meat shank should be no more than one and a half centimeters. Otherwise, there is a chance that the minced meat will not be completely fried.
Pour plenty of oil into a non-stick frying pan and put on fire. After the pan is warmed up, put the pans on it. Fry over low heat, first on one side, and then on the other side, until golden brown. Since a large amount of oil is used in frying, after cooking the meat dish, it is advisable to put it first on the wire rack so that the oil is glass, and then on a plate. They can be consumed both hot and cold. In any form, they will be a tasty and satisfying dish on your table.
Shanezhki in the oven
Using this recipe for shanezhek with meat for cooking and precisely observing the required amount of products, you will get delicious homemade cakes as a result. First you need to prepare the filling. And only then the dough itself is prepared. There is no doubt that after several successful shanezhek preparations, you can add additional ingredients to the recipe or change the amount of products to your taste.
Products
- Flour - four glasses.
- Minced meat - one kilogram.
- Eggs - four pieces.
- Bow - two heads.
- Milk - two glasses.
- Pork fat - eight tablespoons.
- Pepper - half a teaspoon.
- Salt - one teaspoon.
Preparation
Peel the onion, wash and chop into small cubes. Heat a frying pan, add oil and sauté the onion until golden brown, stirring occasionally. Put the finished onion in a bowl, place the minced meat on it, add ground pepper, salt. You can also add spices of your choice. Drive in two eggs, if desired, you can also add finely chopped parsley and dill. Stir the minced meat with all the other ingredients very carefully.
After the filling is ready, you can start kneading the dough. Sift wheat flour into a separate bowl, drive in two eggs, add salt, pour warm boiled milk and pork fat, previously melted in a water bath. Knead a soft, elastic dough. Pour a small amount of wheat flour onto the surface of the worktable. Put the finished dough on it and slowly roll it out gently. It is advisable to give the dough the shape of a rectangle.
Put the prepared meat filling on the rolled dough and spread it over the entire surface of the dough; be sure to leave one side for one and a half centimeters without filling, so that later it will be easier to connect the edge. Roll the dough with the filling into a roll and pinch the edge. Then, with a sharp knife, cut the roll into equal pieces, one to two centimeters wide. The next thing to do is grease a baking sheet with fat, cover with baking foil and put the meat pans on it. A photo of baking can be seen in the article, having learned in advance how the finished shanezhki will look like.
Preheat the oven to one hundred and ninety degrees, place a baking sheet in it and bake for fifty minutes. Shanezhki should be browned. At the end of baking, melt some butter in a water bath. As soon as the meat shanzhi are ready, anoint them immediately with butter. Shanzhki are juicy on the inside and crispy on the outside. All that remains is to put the pastries on a plate and serve them to the table, this is a great addition to a cup of your favorite drink.
Prepared shanezhki with meat. I really liked the recipe, so I am happy to share it with you.
Shanezhki are easy to prepare, and the taste is delicious. Great snack option. Shangi are very similar to regular pies. The dough is tender and tasty. Stuffing from minced meat of any kind of meat, I used chicken.
Prepare ingredients according to the list.
To make a dough: mix cottage cheese with eggs, add salt.
Add soda quenched with vinegar and sifted flour.
Knead a soft dough. It will stick a little to your hands, so use more flour for rolling.
Roll out the dough 1-1.5 mm thick, sprinkle with flour.
Put prepared raw minced meat on the dough. Add salt and spices to the minced meat in advance.
Roll the dough into a roll, pressing gently. The seam of the roll should be at the bottom.
Cut a roll 1-2 cm thick into shangi. The dough is very tender and tends to fall apart.
Fry shanzhki in a large amount of sunflower oil on both sides until tender.
Shanzhki with meat are ready.
Serve hot with sauce.
Bon Appetit!
P.S. The recipe for shanezhek is taken from the Internet, but digging deeper it turned out that shanga are open round pies made of yeast dough mixed with animal fat (from the free encyclopedia). I got such shanezhki, tasty and satisfying. Although they may be called differently.
Shanezhki with meat, melting in your mouth, can be easily prepared by having cottage cheese, eggs and any minced meat at home. In my opinion, this pastry of Russian cuisine is unfairly forgotten. More and more often we spy on some ideas from foreign chefs and forget about beautiful and tasty dishes, known for a long time, of our people. However, in the Urals and the North of Russia, many housewives still bake shangi and, of course, experiment with dough and filling.
So, shangi or affectionately - shanezhki (the emphasis is always on "a") are open pies like cheesecakes, round in shape. Previously, their size (diameter) varied from 12 to 30 cm and they were baked in a Russian oven. I propose to bake minced meat shanks in a frying pan and of a smaller size - this way they will bake faster and make them more convenient. They came out about 7-8 cm for me, i.e. the format is about the same as usual. In general, in their appearance, they are most similar to in section.
Initially, the shanezhki were baked from yeast dough mixed with fat (beef or lamb) and wheat or / and rye flour. Now there are a lot of options for cooking from unleavened dough. Today I suggest you bake shanezhki with meat from curd dough. Cottage cheese is a great base for many delicious treats! I make fluffy ones on it, as well as various pastries on cottage cheese and dough ... It's always delicious! 😉
In order to get shanezhki with meat that melt in your mouth, you need to think not only about the delicious dough, but also about the delicate filling. Today I offer you the option with ground beef. But pork, chicken or mixed will do. And earlier, various cereals (millet, buckwheat, pea), mashed potatoes, sour cream, and cottage cheese were most often used as filling. So, shall we start? 😉
Ingredients:
For the test:
- cottage cheese - 250 g
- eggs - 2 pieces
- salt - 0.5 tsp
- sunflower oil - 2 tablespoons
- soda - 1 tsp
- vinegar - 2 tsp
- premium wheat flour - 3.5 cups (~ 440 g) *
* 1 cup = 200 ml liquid = 125 g flour
For filling:
Shanezhki with minced meat, recipe with photo:
Beat eggs with salt and sunflower oil (I have unrefined). I also put cottage cheese here. I took a pack of medium humidity. You can also choose granular. It is better to wipe it first - this way the dough will be softer. 
Beat the egg and curd mass. I added soda to it, quenched with vinegar. Whipped again. 
I sifted flour here too. You may take more or less of it due to the difference in gluten and the consistency of the cottage cheese. 
I kneaded a dough that does not stick to my hands. But you don't need to hammer it with flour! Otherwise it won't be tender.
Divided it into two equal parts. 
Started preparing the filling. The minced meat has already been rolled through the middle nozzle of the meat grinder and frozen. Therefore, all I had to do was to unfreeze it.
I peeled the onion, chopped it arbitrarily and chopped it with a blender. If the meat grinder is removed, it is more convenient to scroll both the meat and the onion together. 
I combined meat with onions, drove an egg into the same place, added salt and a mixture of peppers. Mixed well. 
The filling is ready - you can start molding the meat shanks from the curd dough. To do this, I rolled each part of the dough into a layer. I got a la square with a side of about 26 cm. But you can make the layer round too. She leveled half of the entire mass of the filling on it. 
I rolled it into a roll. 
With a well-sharpened knife, I cut it across into pieces about 2 cm wide. 
I put the meat bowls in the pan, cut down. I warmed it well with butter beforehand. I used refined oil, poured more of it than in conventional frying, but less than for deep-fried donuts. However, this is a matter of taste - you can pour oil 1 cm high or more. 
On the first side, fry over medium heat, then turn over, reduce heat and cover. It is necessary that both the dough and the filling are baked. I got 15 minutes for each game, and there were 3 of them. 
That's all! Delicious meat dishes melting in your mouth are ready! It is customary to serve them hot, but I just like it cooled down. 
If desired, you can cook and serve them or vice versa, as well as any sauce based on sour cream or tomatoes.
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Step-by-step shanzhki
Most often, the products we are considering are prepared from yeast dough. But if you do not want to knead it at home, then we suggest purchasing the base in the store.
You will need one pack of puff yeast dough to make delicious baked goods. It will make very lush and soft shanzhki with meat.
The recipe for this dish provides for the use of:
- minced meat (it is better to use mixed) - about 800 g;
- onions - 1 pc.;
- spices - add to taste;
- sifted flour - apply at your discretion;
- small chicken eggs - 1 pc. (for lubricating products);
- puff yeast dough - 1 pack.
Preparing the dough and filling
How to cook shanezhki with meat? The recipe for these products requires the purchase of simple and affordable ingredients. Before the formation of semi-finished products, the puff is removed from the freezer and completely thawed. As for the minced meat, various spices are added to it, as well as the chopped ingredients are thoroughly mixed and begin to form products.
We sculpt semi-finished products
To make lazy meat shanks from puff yeast dough, roll it into a rectangular layer, lightly sprinkle it with sifted flour. Then the base is covered with minced meat and rolled into a tight roll. After that, the product is cut into pieces no more than 3 centimeters thick. They are laid out on a baking sheet and smeared with a beaten chicken egg.
Baking process
After the lazy meat shanks are formed and laid out on a greased sheet, they are immediately sent to the oven. In it, products are baked at a temperature of 195 degrees for 44-48 minutes. During this time, semi-finished products should become lush, soft and ruddy.
Serving homemade cakes to the table
As you can see, there is nothing difficult in cooking meat shanies. After the products are baked, they are taken out of the oven and removed from the sheet. Then the dish is served with tomato sauce and sweet hot tea.
We make delicious and potatoes
In the event that you do not like the taste of the purchased dough, then you can cook it at home. For this we need the following components:
- warm whole milk - 300 ml;
- drinking water - 100 ml;
- yeast in granules - 4 g;
- white sugar - 8 g;
- sea salt - 3 g;
- raw egg - 1 pc .;
- sifted flour - about 6 glasses;
- butter - 90 g.
Dough preparation
Shanezhki with potatoes and cottage cheese are very soft and tasty. Knead the yeast base before shaping and baking in the oven. For this, granulated sugar is dissolved in warm and then drinking water and yeast in granules are added to it. After the last product swells, put a beaten egg and soft butter in a bowl. After mixing all the components, sifted flour is gradually poured into them.
After kneading a homogeneous yeast dough, cover it with a towel and leave it aside for an hour. In this case, the base is periodically beaten with the palm of your hand so that it goes down and up again.
Filling products
In view of the fact that we decided to cook shanezhki with potatoes and cottage cheese, we need the following components:
- ready-made mashed potatoes - about 300 g;
- mass of cottage cheese, eggs and sugar - about 250 g.
We form shanezhki and bake them in the oven
After preparing the dough, it is divided into pieces, and then rolled into balls and slightly flattened. The resulting products are laid out on a greased baking sheet, and then recesses are made in them. To do this, you can use both the bottom of the glass and a wooden pusher.
The filling in the form of mashed potatoes, as well as sweet, is put into the resulting grooves. In order to prevent the products from leaving the dough during heat treatment, be sure to make sure that the grooves in the cakes are not very large.
After lubricating all the semi-finished products with a beaten chicken egg, they are sent to the oven. In it, shanezhki are baked for 50 minutes at a temperature of 200 degrees. During this time, the products will become lush and brown.
Correctly serving baked goods to the table
After cooking the cottage cheese and potato shanks, they are carefully removed from the baking sheet and placed on a large platter. In this form, hot products are presented to the table along with sweet black tea. If desired, you can serve some kind of sauce or tomato paste with the shanezhkas.
By the way, such products are often used as a piece of bread along with the first or second course.
Let's summarize
Meat, vegetable and curd shanks can be made using different bases. If you do not like baking made from yeast dough, then you can cook it from kefir, milk or puff pastry. In any case, they will turn out to be very satisfying and tasty.
