Among the large assortment of various options for pastries with fillings, such as pies, buns, pies, rolls, casseroles, kulebyaks and many others, there are also meat shanezhki.

What are shanks?

Shanezhki is something between a pie and a cheesecake. Dough for shanezhka can be yeast, puff, unleavened. When baking, juicy, fragrant, melt-in-your-mouth shanezhki with meat are obtained, covered with a thin crispy crust. It's easy to prepare them. You will not spend much time, and there will be delicious and hearty homemade cakes on the table.

Required Products

• Flour - three glasses.
• Minced meat - one kilogram.
• Cottage cheese - two packs.
• Onion - 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 fire, when the oil warms up, pour onion and stir with oil. On a low heat, fry the onion until slightly golden, not forgetting to stir so that it does not burn. Remove the cooked onion from the heat.

Next, you need to prepare the dough for shanezhki with meat. To do this, take a fairly large bowl and sift the flour into it. Then, in turn, add the remaining ingredients to the flour: cottage cheese, salt, eggs and baking powder. You can start by mixing with a spoon, and then knead the dough until a homogeneous consistency. It should be soft and not stick to your hands.

Place the fried onion in a separate bowl, put minced meat to it, pour black pepper, thyme, salt and dry garlic. Mix well with minced meat, onion and spices. Using a recipe with a photo to make meat shanezhek, you can quickly prepare the dough and filling. Now you can start the process of making the shanezhki themselves.

Pour 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, you need to start rolling out the dough from the middle to the edges, gradually giving it the shape of a square. On a 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 filling, so it will be easier and more convenient to pinch the roll at the end.

Now you need to tightly roll the dough with minced meat into a roll and carefully fasten the edge so that later, during the frying process, the shanezhki do not disperse. The last thing to do is to cut the resulting roll with a knife into pieces of the same size. The width of each shanezhka with meat 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 a generous amount of oil into a non-stick frying pan and bring to a boil. After the frying pan is hot, put the skewers on it. On low heat, fry first on one side, and then on the other side until golden brown. Since a large amount of oil is used during frying, after cooking the shaneshki with meat, it is advisable to first put it on the grate so that the oil is glassed, and then on a plate. You can use them 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 with meat for cooking and exactly 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. Undoubtedly, after several successful preparations of shanezhki, 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.
• Onions - two heads.
• Milk - two glasses.
• Pork fat - eight tablespoons.
• Pepper - half a teaspoon.
• Salt - one teaspoon.

Cooking

Peel the onion, wash and chop into small cubes. Heat up a frying pan, pour in the oil and sauté the onion until golden brown, not forgetting to stir. Put the finished onion in a bowl, put minced meat to it, pour ground pepper, salt. You can also add spices of your choice. Beat in two eggs, if desired, you can also pour 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, beat in two eggs, salt, pour warm boiled milk and pork fat, previously melted in a water bath. Knead a soft, elastic dough. Sprinkle a small amount of wheat flour on the surface of the working table. Put the finished dough on it and slowly gently roll it out. It is desirable 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, one side must be left 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 with a width of one to two centimeters. The next thing to do is grease a baking sheet, line it with baking foil and put the meatballs on it. Photos of baking can be seen in the article, knowing in advance how the finished shaneshki 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 a little butter in a water bath. As soon as the meat shanezhki are ready, they are immediately anointed with butter. Shanezhki are juicy inside and crispy outside. It remains to put the pastries on a plate and serve this great addition to a cup of your favorite drink.

Shangi, shanezhki - savory pastries popular in the north of Russia, are round pies with filling, like cheesecakes. The name "shanga", of Finno-Ugric origin, is, most likely, the general idea of ​​the recipe. Traditions spread widely as the Russian population settled in the East, they were borrowed by the Tatars and Bashkirs. Currently, it is actively practiced from Karelia to the Ob. Shangs are especially popular in the Cis-Urals, in the Middle Urals in the Trans-Urals and Western Siberia. Shangi are about 12 to 30 cm in diameter, they are made from unleavened or yeast dough, which can include not only wheat, but also rye flour, as well as melted animal fat.

Mashed potatoes, boiled peas, various porridges seasoned with butter, various complex compound fillings, such as porridge, mushrooms and chopped boiled eggs, and, of course, minced meat fillings can be used as fillings.

Cooking shanezhki is not difficult at all, but culinary thought is constantly evolving, sometimes, including in the direction of simplification, therefore recipes for “lazy” shanezhki are also known.

Let's tell you how you can cook "lazy" shanezhki with meat.

To prepare the meat filling for shanezhek, you need to chop the meat in one way or another: in the classic version - manually, or using a meat grinder.

"Lazy" shanezhki with minced meat from unleavened rye dough - recipe

Ingredients:

• minced meat pork and beef or pork and beef and mutton - about 500 g;
• onion - 1 pc.;
• ground black pepper;
• chicken egg - 1 pc.;

For test:

• rye flour - about 1 cup;
• wheat flour - about 1 cup;
• milk - 1 glass;
• salt - 1 pinch;
• chicken egg - 1-2 pcs.;
• melted animal fat (preferably goose or pork) - 2-5 tbsp. spoons.

Cooking

Grind the onion together with the meat or separately using a food processor or blender. We add a little minced meat and season with ground black pepper, you can add some other spices to your taste. You can also add some finely chopped greens to the filling - this will significantly increase the usefulness of the filling and make the taste of shaneg more interesting. We also add an egg to the minced meat for better setting. If the stuffing turned out to be somewhat watery, adjust the consistency with flour or starch.

We knead unleavened dough from sifted rye and wheat flour in milk with an egg. Add a pinch of salt and melted, but not hot fat.

We roll out the dough into a rectangular layer and lay out the filling in a thin, even layer, distributing it evenly over the surface of the layer, leaving one edge slightly free. We fold a tight roll and cut it across with a knife, the step is about 1-1.5 cm, so we get round products with a spiral organization of the internal structure. We spread the shanezhki on a greased baking sheet (it is better to lay it first with baking paper). We bake in the oven for 35-45 minutes, the optimum temperature is about 200 ° C. Ready-made shanezhki can be brushed with egg white or yolk, or melted butter. Shangi made from unleavened dough is best baked, given that they should be eaten in the next few hours. Shangi can be served with tea, kvass, sour-milk drinks.

In another option, you can cook "lazy" shanezhki with meat from yeast dough with rye and wheat flour. Make the filling from minced meat with onions (see above).

Recipe for yeast dough for rye and wheat flour

Ingredients:

Cooking

Knead the dough: warm milk + 2 tbsp. tablespoons flour + sugar and yeast. Put the dough in a warm place, after 20 minutes add the sifted flour and knead the dough. We put the dough in a warm place, the path will come up, punch it down and knead it. Let's repeat the cycle and then you can sculpt shanezhki, at least ordinary, at least lazy.

I fell in love with lazy shanezhki with meat filling at first sight. First as a homegrown cook. And already when the finished pastries began to exude appetizing aromas, then as an eater. Of course, in this recipe, little is left of the traditional shanegs that were prepared in Russia. But tasty, simple, fast and the name is interesting. Well, let's figure out the recipe for shanezhek with minced meat for the lazy.

Cottage cheese shanezhki with meat filling are prepared from:

How to cook shanezhki with meat (recipe with photo):

Since the curd dough for this recipe is prepared instantly, take care of the filling first. Finely chop the onion, removing the husk from it and rinsing.
Pour a little, literally a tablespoon of odorless oil (even sunflower, even olive) into the pan. And fry an onion on it. Don't overcook, just saute until tender. Or you can leave the onion raw. Then the meat filling will be juicier. But there is a risk that the onion will not have time to cook, and will crunch.
Chop clean dill. You can try with parsley.
Pour the chopped greens and onion fry to the meat. Add spices (pepper, garlic and other seasonings as desired). Salt.
Stir. Meat filler for shanezhek is ready. By the way, it turns out very tasty with. You can also add fried carrots to the meat. If you love tomato, put a spoon or two of tomato paste into the meat. Just do not overdo it: it can turn out sour.
Take care of the second important component of shanezhek for the lazy. Mix all the ingredients (mix the baking powder with flour and sift). And knead the elastic dough. It should not stick to your hands, so if anything, add a little flour.
Such a dough does not need a long kneading. Unlike yeast, which "loves" hands. Therefore, remember it with your hands on the working surface for a couple of minutes, and then immediately roll it into a thin (0.3-0.4 cm) layer. Do not forget to sprinkle the table (cutting board) with flour. Otherwise the dough will stick.
Spread the meat evenly on top of the pastry dough.
Roll up and cut into rounds about 2 cm thick. Use a sharp knife to keep the shangi in shape. If the knife sticks, moisten it with water.
Pour a lot of oil into the pan (about a centimeter) and heat it up. It is better to fry in deodorized oil so that there is no characteristic aftertaste. Lay out the shanezhki to fry in a few pieces. Fry one side until bright golden brown over low heat. Turn over and cook the second side. If you are afraid that lazy shangi with meat may not be baked, after turning over, cover the pan with a lid. Or bring them to condition in an oven preheated to 180 degrees. 10 minutes will be enough. It is advisable to cover the shangi with foil so that the ruddy top does not burn.
This is how they turn out, the most “lazy” shangi with meat from cottage cheese dough - fried-ruddy on the outside and juicy-soft inside. I won't talk about the scent. It's better to try it yourself.

To keep the shaneshki soft for a long time, fry them and put them in a saucepan. Cover and wait 10-15 minutes. By the way, the next day baking is very tasty. It is enough to warm it up in the microwave or in a pan. It will be like freshly cooked. Well, what else to say? Write down the recipe and "lazy" on health!

Shanezhki with meat, melting in your mouth, can be easily prepared with cottage cheese, eggs and any minced meat at home. In my opinion, this pastry of Russian cuisine is unfairly forgotten. We increasingly peep some ideas from foreign chefs and forget about the beautiful and delicious dishes that have been known for a long time, our people. However, in the Urals and the North of Russia, many housewives still bake shangi and, of course, experiment with dough and stuffing.

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 suggest baking minced meat in a frying pan and a smaller size - 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 a normal . In general, in their appearance, they are most similar to those in the section.

Initially, shanezhki were baked from yeast dough mixed with fat (beef or mutton) 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 use it to make lush, as well as various pastries on cottage cheese and dough ... It's always delicious! 😉

In order to make shanezhki with meat that melt in your mouth, you need to think not only about a delicious dough, but also about a delicate filling. Today I offer you an option with ground beef. But pork, chicken or mixed is suitable. And earlier, various cereals (millet, buckwheat, peas), mashed potatoes, sour cream, and cottage cheese were most often used as fillings. So, shall we start? 😉

Ingredients:

For test:

• cottage cheese - 250 g
• eggs - 2 pieces
• salt - 0.5 tsp
• sunflower oil - 2 tbsp.
• soda - 1 tsp
• vinegar - 2 tsp
• premium wheat flour - 3.5 cups (~ 440 g) *

* 1 cup = 200 ml liquid = 125 g flour

For filling:

beef - 350-400 g

onions - 2 pieces

salt - 0.5 tsp

pepper mix - to taste

eggs - 1 piece

Shanezhki with minced meat, recipe with photo:

Beat the 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 coarse. It is better to wipe it first - so the dough will be more tender.

Whisk the egg mixture. Added soda to it, quenched with vinegar. Whipped it up again.

I sifted the flour here. It may take you more or less due to the difference in gluten and the consistency of the cottage cheese.

Knead the dough, not sticky to your hands. But there is no need to hammer it with flour! Otherwise, it will not be tender.
Divided it into two equal parts.

Started preparing the filling. My minced meat was already scrolled through the middle nozzle of the meat grinder and frozen. So I just had to unfreeze it.
I peeled the onion, cut it randomly 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.

She combined the meat with onions, beat in the egg here, added salt and a mixture of peppers. Well mixed.

The filling is ready - you can begin to mold the shanezhki with meat from the curd dough. To do this, I rolled out 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. I leveled half of the entire mass of the filling on it.

Rolled up.

With a well-sharpened knife, cut across into pieces about 2 cm wide.

She laid out the shanezhki with meat in the pan cut down. Pre-heated it well with oil. I used refined oil, poured more of it than with regular frying, but less than for deep-fried donuts. However, here it is a matter of taste - you can pour oil 1 cm high or more.

On the first side, I fried over medium heat, then turned it over, lowered the heat and covered with a lid. 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, melt-in-your-mouth shanezhki with meat are ready! They are usually served hot, but I also like them cold.

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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These delicious Siberian buns are my child's favorite buns. Shanezhka and a glass of milk - and nothing else is needed. And this is not surprising, because they have the most delicious airy pastry, one of the most delicious in yeast baking, and I made a lot of it.

About the test for shanezhek. Manual kneading of shanezhka dough is very complicated, it is a real art. The dough must be kneaded for a long time, applying physical force, knocked out on the table so that it is properly saturated with oxygen and ceases to be liquid. This is, if you cook, as expected, according to all the rules. I can do it, I've tried it. But once having mastered the folk technology for making dough for shanezhka, I began to use the means of civilization, and now I mix it with a mixer. There is a difference, but still it is not fundamental (no matter what they say).

Another moment. Sour cream spread- one of the main options, there are also shanezhki with potato spread or bird cherry, but the options can be even more diverse.

Ingredients

• 630 g wheat flour of the highest grade
• 250 ml milk
• 3 eggs
• 125 g softened butter
• 110 g sugar
• ¾ tsp salt
• 25 g fresh yeast

FOR APPLICATION:

• 6 tbsp sour cream
• 50 g soft butter
• 1 tbsp Sahara
• 2 tbsp flour

Cooking

Large photos Small photos

First, knead the dough for the dough. To do this, heat the milk to 30 degrees (make it a little warm) and stir the yeast in it, add 130 g of flour and mix everything well. Cover the bowl with the dough with a damp towel or cling film and leave in a warm place for an hour.



After an hour, the dough should rise and begin to bubble, at least double in volume.



Sift the remaining flour into the mixer bowl, add eggs, salt and sugar.



Transfer the dough to the mixer bowl with the rest of the ingredients for the dough.



Knead the dough on speed 2. After about five minutes, when the ingredients are already mixed a little, add soft butter.



Continue kneading the dough until it is smooth and uniform and comes together. This dough is quite soft, kneading it with your hands is difficult, but possible. Such a not very steep dough is hit on the table with force during kneading so that the dough is better enriched with oxygen, the time for kneading the dough with your hands is about the same half an hour as with a mixer, that is, this is a difficult physical process.

IMPORTANT: knead the dough with a mixer for 30 minutes. The mixer can be replaced by hand, but it is physically expensive, difficult.

1. 

   Transfer the dough to a deep saucepan, cover with a lid and place in a warm place for 2-2.5 hours.

   

   After about 1.5 hours, the dough will already rise well, crush it with your hands so that all the accumulated carbon dioxide comes out, cover again and put it in a warm place for the remaining hour.

   

   Remove the finished dough for the shanezhka from the pan and form a ball out of it. If the dough is sticky, lightly grease it and your hands with vegetable oil.

   

   Divide the dough into equal-sized pieces, about 16 pieces. Roll each piece into a ball.

   

   Grease a baking sheet with oil or cover with a silicone mat. Arrange the balls on a baking sheet, leaving at least 4 cm between them. It is better to use two baking sheets. Cover the dough balls with a damp towel (soak the towel in warm water and wring it out very well) and leave for half an hour.

   

   Preheat the oven to 220 degrees. For the spread, mix all the ingredients until smooth. It is important that there are no lumps of flour.

   

   Brush the tops of the shanezhki with sour cream and place the baking sheets in the oven.

   

   Bake for about 25 minutes, until the skewers are browned. Remove the finished shanezhki from the oven and cool.