Choux Pastry Rolls with Minced Meat (in a Pan)
by Editorial Staff
Great idea for a family lunch! Delicious choux pastry, juicy filling and tomato-sour cream sauce on top – meat rolls in a pan! If you cook a lot, you can freeze the rolls for future use, then it’s very easy to cook them. Cook with us!
Ingredients
For the dough:
- Milk – 500 ml
- Eggs – 2 pcs.
- Flour – 700 g + for working with dough
- Sugar – 1 teaspoon
- Salt – 1 pinch
For filling:
- Minced meat – 700 g
- Bulb onions – 1 pc.
- Salt to taste
- Ground black pepper – to taste
For the sauce:
- Bulb onions – 1 pc.
- Sour cream – 2 tbsp
- Tomato paste – 2 tbsp
- Salt to taste
- Vegetable oil – for frying
For filing:
- Dill greens – to taste
Directions
- Pour milk into a saucepan, add eggs, sugar and salt. Mix well. We put the pan on the stove.
- We warm up the milk-egg mixture and, stirring constantly, gradually introduce the flour, bringing the consistency to a pancake dough. This will take about 2 minutes. As soon as the first bubbles appear, the dough will begin to boil and clump (brew). Turn off the heating. Add the remaining flour to the pan and use a spoon or spatula to knead the dough (while hot) in the pan.
- Then knead the dough on the table for a few minutes. You may need a little more or less flour, focus on your flour. Put the dough in a bag, let it rest for 20 minutes.
- We prepare products for filling and sauce.
- Rub the onion on a coarse grater. Add minced meat, salt and pepper. Mix well.
- Cut the second onion into medium-sized cubes and fry until golden brown in a little vegetable oil. Add sour cream and tomato paste to the fried onions.
- Add salt and mix well. Simmer and fry, stirring occasionally, for 2-3 minutes. The sauce is ready.
- Divide the dough into 2 equal parts. Cover one part with a film and set it aside. Roll the second part of the dough into a thin layer.
We spread half of the minced meat on the rolled dough and evenly distribute it in a thin layer over the entire surface. We wrap the dough with minced meat in a tight roll.
- We cut the roll into identical blanks-washers.
- Sliced blanks need to be slightly flattened on the side of the minced meat.
We do the same with the second part of the dough and the remaining minced meat.
(At this stage, the rolls can be frozen.)
- Fry the rolls for 1-2 minutes on each side in a small amount of vegetable oil, over medium heat.
Fill the rolls with water to half the height, bring to a boil. Then we cook for 5-7 minutes. - We distribute half of the prepared sauce between the rolls (we will use the second half of the sauce for the second part of the rolls). Reduce heat and cover the pan with a lid. Cooking meat rolls in tomato-sour cream sauce for another 20 minutes.
- Before serving, sprinkle the minced meat rolls with chopped dill.
Very tasty and a lot – I got it for two large pans!
Bon Appetit!
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