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 the 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.

Add soda slaked with vinegar, sunflower oil and a little salt to the curd mass. Mix.

Pour the sifted flour in portions (more flour may be needed), kneading a soft, but not sticky dough. Leave the dough, covered with a towel, for 15 minutes.

Mix the minced meat well. Divide the dough into 2 parts. Roll each part into a layer or a cake about 0.5 cm thick. Lay a layer of minced meat on top over the entire cake.

Roll the dough tightly into rolls. Cut them into pieces 2-3 cm wide (I do not recommend cutting them wider, the shanezhki will not bake well). The dough with minced meat sticks together, so turn each piece as if with your hands, so that it looks like a rose.

Fry lazy shanzhki in a sufficient amount of vegetable oil (you can also deep fat), over low heat, until golden brown on both sides.

Serve ready-made lush and very tasty lazy shanzhki with meat hot with your favorite sauce.

Enjoy your meal!

Shangi, shanezhki - savory pastries popular in the north of Russia, are round pies with filling, like cheesecakes. The name "shanga", of Finno-Ugric origin, as, most likely, is the general idea of ​​the recipe. Traditions spread widely as the Russian population settled in the East, and were borrowed by the Tatars and Bashkirs. Nowadays 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. The size of the shang is 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.

The filling can be mashed potatoes, boiled peas, various cereals seasoned with butter, various complex compound fillings, such as porridge, mushrooms and chopped boiled eggs, and, of course, minced meat 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.

We will tell you how you can cook "lazy" meatballs.

To prepare meat filling for shanezhek, you need to grind 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 pork-beef or pork-beef-mutton - about 500 g;
• onion - 1 pc .;
• ground black pepper;
• chicken egg - 1 pc.;

For the test:

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

Preparation

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

Roll out the dough into a rectangular layer and spread the filling in a thin, even layer, distributing it evenly over the surface of the layer, leaving one edge slightly free. We roll up a tight roll and cut it across with a knife, a step after 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 cover it with baking paper first). 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 better to bake, taking into account the fact that they should be eaten in the next few hours. Shangi can be served with tea, kvass, fermented milk drinks.

Alternatively, you can make "lazy" meat shanzhki from yeast dough with rye and wheat flour. Make the filling with minced meat and onions (see above).

Recipe for yeast dough for rye and wheat flour shanezhes

Ingredients:

Preparation

Knead the dough: warm milk + 2 tbsp. tablespoons of flour + sugar and yeast. We 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 way will fit, we will crumple it and knead it. Let's repeat the cycle and then you can sculpt shanezhki, even if they are ordinary, even if they are lazy.

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.

Preparation of dough and filling

How to cook meatballs? 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, it is rolled into a rectangular layer, lightly sprinkled 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 greased 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 complicated 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. At the same time, the base is periodically beaten with the palm 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 going beyond the dough during the heat treatment, it is imperative 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, the 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 curd 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 cottage cheese 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.

I fell in love at first sight with lazy shanzhki with meat filling. First as a homebrew cook. And already when the finished baked goods began to exude appetite-inducing aromas, they were like an eater. Of course, in this recipe, little remains of the traditional shanegs that were prepared in Russia. But tasty, simple, fast and the name is interesting. Well, let's understand the recipe for shanezhek with minced meat for the lazy.

Meat-filled curd shanks are prepared from:

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

Since the curd dough according to this recipe is prepared instantly, first take care of the filling. Finely chop the onion, remove the husk from it and rinse.
Pour a little, literally a tablespoon, odorless oil into the pan (even sunflower oil, even olive oil). And fry the onion on it. Do not fry too much, it is enough to sauté until soft. 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 pure dill. You can try it with parsley.
Add chopped herbs and onion stir-fry to the meat. Add spices (pepper, garlic, and other seasonings as desired). Salt.
Stir. The meat filler for the shanies is ready. By the way, it turns out very tasty with. You can also add fried carrots to the meat. If you like tomato, put a spoonful or two of tomato paste in the meat. Just don't overdo it: it can get sour.
Take care of the second important part of the lazy shanezha. Combine all ingredients (mix baking powder with flour and sift). And knead the elastic dough. It shouldn't 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. Remember to sprinkle flour on the table (cutting board). Otherwise the dough will stick.
Spread the meat evenly on top of the chanie dough.
Roll and cut into round pieces about 2 cm thick.Use a sharp knife to keep the shangi in shape. If the knife sticks, dampen it with water.
Pour a lot of oil (about a centimeter) into the skillet and heat it up. It is best to fry in deodorized oil so that there is no characteristic aftertaste. Lay out the shanezhki to fry several pieces. Saute one side until bright golden brown over low heat. Turn over and cook the other side. If you are afraid that lazy shangi with meat may not bake, 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 made from curd dough - roasted-rosy outside and juicy-soft inside. I will not say anything about the scent. It's better to try it yourself.

To keep the shanks soft for a long time, fry them and put them in a saucepan. Cover with a lid and wait 10-15 minutes. By the way, the pastries are very tasty the next day. It is enough to reheat in the microwave or in a frying pan. Will be as freshly cooked. What else can I say? Write down the recipe and be "lazy" to your health!