Meat Pockets with Onions and Herbs

by Editorial Staff

Everyone is wondering what delicious to cook for lunch. I want to share my ideas with you to make your life a little easier. We are preparing meat pockets stuffed with onions and fresh herbs. Rice is perfect as a side dish.

Ingredients

  • Pork (cue ball, chop) – 1 kg
  • Eggs – 4-5 pcs.
  • Flour – 170 g
  • Rice – 1 glass
  • Bulb onions – 2 pcs.
  • Dill – 100 g
  • Parsley – 100 g
  • Butter – 70 g
  • Green onions – 1 bunch
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. How to cook meat “pockets” with onions and herbs:
  2. We take the meat (I have pork, cue ball) and cut it not very thinly so that when we beat it, the meat does not come apart.
  3. We grow a plastic bag on the board, put a piece of meat on top of one half of the bag, and cover with the other half. We beat off the meat thinly, but do not overdo it so that it does not “glow”.
  4. Thus, we prepare all the meat, sprinkle with salt and pepper. We leave for 15-20 minutes. (Such preparations for the dish can be made in advance and left in the refrigerator overnight.)
  5. We put rice to cook in any way convenient for you. Chop the greens, removing the thick twigs. Chop the onion very finely or grind it in a blender, but not into gruel.
  6. Combine the onion with herbs and squeeze the garlic into it. Salt (1 pinch).
  7. Cut the soft butter into small cubes. We spread the filling on one edge of the meat, leaving the edges free. Add a piece of butter.
  8. Cover the filling with meat. Press down on the edges.
  9. If the pieces of meat are uneven, then we just try to close the filling as much as possible, lifting the edges of the meat up. From 1 kg of meat, I got 19 “pockets”, there is a little butter and filling left.
  10. Pour vegetable oil into a frying pan and heat it up. Add butter and a little vegetable to the second frying pan. Beat eggs with salt and pepper. We also add a little salt to the flour. Roll the “pockets” in flour. Dip them in eggs.
  11. We spread it in a frying pan. Fry over medium heat, without covering.
  12. After 5 minutes, turn over to the other side. Fry for another 5 minutes, and then another couple of minutes on each side.
  13. Put the filling in a skillet with butter and sauté over low heat until the onion becomes soft and transparent. The rice is ready. Chop the green onion. Send to the rice. Add the sautéed filling to the rice.

Enjoy your meal!

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