COMPOUND:

600 g - pork pulp (thick edge);
4 pcs - egg;
1 piece - onion;
3 tbsp. - mayonnaise;
1 glass - meat broth;
4 tbsp. l. - vegetable oil;
2 tbsp. l. - dry red wine;
4 tsp - seasoning for meat;
butter for frying

PREPARATION:

1. Boil the eggs hard, cool and peel.
Cut the eggs in half, separate the whites from the yolks.
Grind the yolks with 1 tsp. mayonnaise.

Peel the onions, chop and sauté in vegetable oil until golden. Add the egg yolks, stir until there are no lumps. Fill the egg white halves with the resulting mixture;

2. Cut the prepared pork fillet into slices 1 cm thick, lightly beat to make the layer thinner, and sprinkle with seasonings to taste. Place a deviled egg in the middle of each slice.

Carefully connect the edges of the pork slices in the form of a bag and tie with thread;

3. Heat the butter in a frying pan and fry the pork pouches until cooked;

4. Combine the remaining mayonnaise with wine, pour in the broth, stir. Pour the mixture over the meat and simmer until done.

When serving, remove the strings from the bags, pour over the sauce and garnish with green onions. Garnish with French fries.
Meat bags can be decorated in different ways. Tie the bag with a feather of green onion or a ribbon of smoked cheese. You can also put a small ring of onion on top (blanch the onion first).

11-BAGS OF FILO DOUGH WITH CHICKEN AND VEGETABLES -

INGREDIENTS

For 20 pieces:

Filo dough - 10 sheets, about 24x24 cm in size

Butter-75 grams

Chicken breast - 2 halves, cut into small cubes

Green onions - 1 bunch, cut into thin rings

2 carrots, cut into small cubes and blanched for 5 minutes

Greek Yogurt (or sour cream) - 125 grams

Vegetable oil - 2 tablespoons. spoons

Salt, freshly ground black pepper

Red paprika (seasoning, red pepper) - teaspoon

HOW TO COOK

10 minutes before processing, remove the phyllo dough from the refrigerator

Chicken meat, cut into cubes, salt, pepper and season with paprika and fry very, very briefly in hot vegetable oil

Remove from heat and cool

Mix chicken with blanched carrot cubes, green onion rings and Greek yogurt (or sour cream)

Cut the phyllo leaves into 4 squares each (you should get 40 squares in total)

Melt butter

Cover the phyllo dough with a slightly damp towel when processing to prevent it from drying out.

Take two squares of dough for one bag, brush each with melted butter and place on top of each other.

Place a tablespoon of chicken mixture on the bottom of the squares, roll them up and bend the ends up and connect them to each other.

Place the bags on a baking tray lined with baking paper.

Grease the prepared bags with melted butter on top. oil

Bake in a preheated oven at 180 degrees for about 15 minutes, until golden brown.

Bon appetit!

STEP-BY-STEP PHOTOS OF THE RECIPE

What do you need:

1 celery root

1 cup Basmati Mix Mistral rice

onion - 1 onion

0.5 tsp each salt and black pepper

3 thin slices bacon 3. Peel the onion and cut into small cubes. Wash the celery and chop finely. Peel the garlic and chop it. Cut the bacon into small pieces. Heat a frying pan, add bacon and fry for 2 minutes. Add onion, celery and garlic, cook all together for 5 minutes.
4. Transfer the roasted vegetables and bacon to a bowl. Add rice, stir.
There is no need to salt and pepper the filling, but you can add ground coriander seeds or a little dried thyme.
5. Place a mound of chicken thighs in the center of each prepared chicken thigh. 1.5-2 tbsp. l. fillings, leaving the edges free (about 2 cm).
6. Pull the free edges towards the center to form a pouch. Secure the bags with wooden toothpicks, making sure that the filling remains inside.
Preheat the oven to 175°C. Grease the bags with vegetable oil and wrap tightly in foil. Place in the oven, cook for 30 minutes.
Remove from the oven and let rest in foil for another 5 minutes. Remove the foil and serve immediately.

I would like to present to your attention a dish that I prepared myself for the first time. My husband’s unexpected reaction to him was a pleasant surprise. Meat pouches with mushrooms and cheese.

What to cook for dinner? Let's try aromatic, hearty and delicious meat pouches with mushrooms and cheese. Quick preparation, exquisite and very appetizing appearance will delight your loved ones.

Of all poultry meats, the easiest for the human body to digest is chicken fillet. This product will be the main component of our dish.

Ingredients:

• chicken fillet - 500g
• processed cheese - 200g
• pickled mushrooms - 300g
• garlic - 3-4 cloves
• chicken egg - 1 pc.
• spices and salt to taste

1. Cut the chicken fillet into medium-thick slices. Since chicken meat is more tender than pork or other meat, we beat it lightly, we don’t want it to spread at all. Add a little salt and spices to taste.
2. We cut the processed cheese into slices, remove excess liquid from the pickled mushrooms, and squeeze a little garlic through a press. We carefully place all this in the middle of our chicken chop.

1. Gather the chop around the edges and wrap it in a bag. To prevent it from falling apart, pin it with a toothpick or tie it with thread.

1. Carefully coat the knitted bags with lightly beaten egg, wrap them in molds cut out of foil and place in the oven, preheated to 180 degrees, for 10-15 minutes. Then unfold the molds a little and put them in the oven for another 8-10 minutes so that our bags are slightly browned.

Our delicious dish is ready. I recommend serving with a spoonful of sour cream and fresh herbs. But this is at the discretion of each hostess.

Having studied many step-by-step chicken fillet recipes, it is easy to notice one common pattern - speed and ease of preparation. What can allow us to create real culinary masterpieces without spending extra time on their preparation.

By consuming chicken meat, we supply our body with almost all useful microelements, such as magnesium, iron, selenium, potassium and others. Chicken fillet is one of the components of weight loss and therapeutic diets, as it has a very low percentage of fat. Constant consumption of lean chicken meat gives the body strength in the fight against cardiovascular diseases, diseases of the nervous system and improves immunity.

Pampering your loved ones with delicious food and what to cook for dinner can easily be combined in one dish - meat bags with mushrooms and cheese.

Enjoy your meal.

step by step recipe with photos

A tasty and juicy holiday dish is chicken pouches with cheese and mushrooms. They are very easy to prepare and taste like chops with the same filling, the only difference being that the dish is not fried, but baked. If you wish, you can add pressed garlic, green onions, tomato slices, etc. to the filling. Chicken pouches are very filling, so count on 1 serving - 1 such pouch. To prevent baked chicken fillet from tasting dry to your guests, serve it with classic yogurt or other low-calorie sauce.

Ingredients

• 4 chicken fillets
• 400 g fresh mushrooms
• 100 g hard cheese
• 50 ml vegetable oil
• 1 onion
• 0.5 tsp. salt

Preparation

1. Peel the onion and rinse. Heat the vegetable oil in a saucepan, cut the onion into small cubes and fry in the oil until golden brown for 5 minutes.

2. At this time, wash the mushrooms and cut them into medium slices. You can use both champignons and oyster mushrooms, and other non-oily mushrooms. Add the mushroom slices to the saucepan and sprinkle with 2 pinches of salt. The salt will draw the liquid out of the mushrooms and they will fry faster - within 15 minutes.

3. Cut off all the films from the chicken fillet and rinse it in water, dry it with paper napkins and cut it on the side to the middle, and then open it like a book. Beat only on the soft side with a special hammer, but carefully so as not to tear the meat, otherwise all the filling will leak out of it during baking.

4. Place fried mushrooms and onions on the beaten fillet - about 1 tbsp. l.

5. Then grate hard cheese on top of the mushroom mass on a fine grater - it will melt faster and bind the filling to the fillet. You can also use soft cheeses, but not too salty ones.

6. After this, gather the edges of the chicken fillet, turning it into a bag and pin it on several sides with wooden toothpicks or halves of skewers. In the same way, we will assemble the remaining pieces of chicken fillet, filling them with filling and grated cheese.