Do you want to make the most delicious empanadas in the world? Very simple and delicious dough, the pancakes turn out thin, with a crispy crust, and the filling is simply brilliant! It is juicy, soft and even airy and creamy in feel; filling pancakes with it is a pleasure, because it does not crumble and holds its shape perfectly. What is the secret of such a miracle? You will find out everything if you cook pancakes with meat with me, the recipe with photos is attached step by step.
Ingredients (for 12 pancakes)
Pancake dough:
- 500 ml milk,
- 2 eggs,
- 240 grams of flour (1.5 cups with a volume of 250 ml with a small slide),
- 1 tablespoon sugar,
- A pinch of salt,
- 3-4 tablespoons vegetable oil
Meat filling:
- 600 g meat (I have boiled beef),
- 1 medium sized onion
- salt and pepper to taste (try)
- 20 gram of oil,
- ½ tbsp. spoons of flour,
- 180 grams of milk or cream (2/3 cup)
How to make delicious empanadas
1. We bake pancakes.
Break eggs into a bowl, add salt and sugar. Mix.
Pour in the milk and whisk until foam forms (this will happen very quickly).
Pour in the flour in portions, which it is very advisable to sift through a sieve, and mix it into the dough each time so that no lumps form.
Add vegetable oil to the dough and beat again - you should get a liquid, smooth dough.
Heat the frying pan over high heat. Pour a little oil, take the frying pan by the handle, lift it so that it is slightly tilted, pour 2/3 of a ladle of dough onto the bottom and twist the frying pan in different directions so that the dough spreads evenly.
Fry for 2-3 minutes until the underside is browned. Turn over and bake the pancake for another 1-2 minutes.
We do the same with all the other dough. Makes about 12 pancakes.
2. Prepare the meat filling.
We use boiled meat for the filling. I cut it into small pieces, put it in a saucepan, filled it with water, salted it, put in bay leaves and two peppercorns (you don’t have to put it in) and cooked until tender (40 minutes).
Then I minced the meat through a meat grinder. We do not add broth to the minced meat!
Finely chop the onion and fry until golden color and characteristic delicious aroma. Can scroll fried onion through a meat grinder, but I didn’t do that.
Now let's play a little magic with the sauce. Place butter in a saucepan. Melt it.
Add flour, stir well and cook in oil for 2 minutes.
Place the resulting sauce into the minced meat and mix. Let's try. Add salt, if necessary, pepper to taste. Mix well. The filling comes together into a lump like this very easily. It tastes creamy and airy.
3. Stuff the pancakes with meat.
To make the pancake dense and beautiful, place the meat filling about 1 centimeter from the edge, as shown in the photo.
We fold the back edge and then the side edges as if we were going to make a mailing envelope.
Then we turn it forward. If the front edge is slightly wider than the minced pancake, adjust it so that it becomes narrower. We wrap it further, tightly, but make sure that there is no tension, otherwise there is a risk that the pancake will burst.
These are the pancakes we should get. Smooth and neat.
Take the frying pan again, pour oil, lay out the finished stuffed pancakes and fry on each side for 2 minutes.
The cross-sectional view speaks for itself :)
If you want to see this whole process on video, and at the same time learn the secret of the thinnest pancakes, then be sure to watch this video with a recording of the famous chef’s program.
Let's take a closer look today at how you can prepare pancakes with meat, what is the best dough to make for them, what filling to choose: from minced meat or chicken, how to prepare the filling, how to wrap it correctly so that it does not fall out during further frying, serving and serving options. I will try to describe the recipe step by step and show all the photos.
Pancake dough
Let's start with the test. In order for everything to fold well, for no cracks to form on the folds, for the envelope to be neat, we will need thin pancakes. You can, no doubt, make them according to your favorite recipe, and I will offer two to choose from.
On kefir
From the specified amount of products you will get about 10-15 pancakes, which also depends on the size of the pan.
- kefir 1% - 500ml;
- eggs – 2 pcs;
- flour – 320g (2 cups*);
- water – 1 glass;
- soda – 0.5 tsp;
- salt - a pinch;
- vegetable oil – 1 tbsp;
- butter – 50g.
* glass with a capacity of 250 ml.
To save space on the page, I will show some of the photos in the form of collages. But you can follow the link and view them in large size in .
- Pour the kefir into a bowl. It should be large. Break eggs into it and add salt. Shake it up.
- Sift the flour and pour it into a bowl with the kefir and eggs. Mix and get a thick dough.
- Boil a kettle, pour soda into a glass and pour boiling water over it. First, half a glass, because it foams a lot and if you pour it all at once, all the water will splash out. When the foam calms down, top up.
- Now, rotating the dough with a whisk, pour water into it in a thin stream, but quickly.
- Let stand for 10 minutes and add vegetable oil.
- Bake in a very hot, ungreased frying pan. Place the finished ones in a stack, brushing each one with melted butter.
With milk
- milk – 320ml;
- whites - from 2 eggs;
- flour – 180g (1 cup);
- sunflower oil– 3 tbsp;
- salt - a pinch.
- Pour salt into a bowl of milk and pour oil. Mix.
- Add whites.
- Add flour and mix well, breaking up any lumps. The dough turns out quite liquid.
- Fry in a well-heated frying pan greased with vegetable oil.
- Place the finished pancakes in a stack and coat with butter.
Meat filling for pancakes
Once you've decided on the dough, it's time to move on to the filling. Since we're talking about empanadas, let's talk about those fillings. For stuffed pancakes we can put raw meat through a meat grinder and then fry it. Or we can boil it first, then grind it and fry it. I like the first option better, it turns out juicier. And only the liver is first stewed (boiled) and then fried.
Chopped meat
Options again: it can be pork, beef or mixed. See below for how to do it.
We cut the meat into pieces, cut the onions, depending on the size, into quarters or smaller pieces.
The meat/onion ratio is approximately 2/1. Despite the fact that when frying the minced meat we will in any case also add onions, I recommend passing it through a meat grinder into the minced meat. Then it will be juicy and tasty.
For mixed pork and beef ratio 50/50.
Chicken mince
For pancakes with chicken, the filling can also be prepared in the same two ways: from raw chicken or boiled.
Preparing the filling
- minced meat – 250g;
- onion – 1 piece;
- salt and pepper - to taste;
- vegetable oil – 2 tbsp.
How to wrap
When the filling has cooled enough to handle further, place it on cutting board one pancake, place 1 tbsp on the edge closest to you. minced meat.
First, we bend the front edge away from us, then bend it towards the center of the side and roll it away from us like a roll. Quite dense, but we try not to overdo it so as not to tear.
And we repeat this with everyone.
Fry in a frying pan
Next we need to fry them. To do this, pour oil into the frying pan. We heat it up. Place the pancakes on one side first, hold for 3-5 minutes, turn over and fry on the other side. 
It was frying pancakes with meat filling in a frying pan. But they can also be baked in the oven.
Baked pancakes with meat
It is better to bake them not whole, but by cutting them into halves, each of which is placed vertically in the pan.
- stuffed pancakes - quantity depends on the size of the pan
- cheese – 100g;
- butter – 100g.
- We bake pancakes according to any recipe.
- The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.
- Stuff and fold into an envelope. Then cut in half.
- Place each half cut side up in the pan. The dimensions of the mold should be such that the pancakes fit tightly to each other.
- Between them, place pieces of butter in several places.
- Sprinkle with grated cheese and place in an oven preheated to 170°C for a time sufficient for a golden brown crust to form on top.
- It is better to serve them directly in the form.
This is how, moving step by step, we quietly prepared our dish. But I want to continue further and talk about other types of fillings and additional ingredients.
Our pancakes only had meat and onions. But you could also add:
- boiled rice;
- boiled, finely chopped eggs.
Or replace the minced meat with:
- ham;
- mushrooms;
- fish.
I would like to dwell on the last option in more detail, because pancakes with caviar or red fish are primordial Russian dish. Moreover, it looks elegant and will always be a win-win snack on the holiday table.
Pancakes with salmon and cream cheese
You can take any salmon fish, starting with ordinary pink salmon and ending with more expensive varieties.
- pancakes with milk (see recipe above) – 5-6 pcs;
- red fish – 250g;
- cream cheese – 150g;
- fresh cucumber – 1 piece;
- dill - 1 bunch.
- First you need to bake pancakes. Best for this recipe suitable option with milk, they turn out smoother and with fewer holes through which cheese will seep out.
- Cut the fish into thin slices with a sharp knife.
- For a snack, any high-quality cheese in tubs is suitable: creamy or processed - at your discretion, but always without additives. Finely chop the dill and mix with cheese.
- Wash the cucumber, peel it, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut into bars. For more interesting taste try replacing cucumber with avocado.
- Place the pancake on a board, grease it with cheese, add a slice or two of fish, a couple of slices of cucumber and roll it up into a tube. There is no need to fold it in an envelope, as we did earlier.
- Place in the refrigerator for an hour. Let the filling harden a little. Then, using a very sharp thin knife, carefully, without pressing, cut our roll crosswise into rolls.
- Place them on a platter and decorate them at your discretion.
Serve pancakes well with sauce. Which ones are best?
Sauces for pancakes
- sour cream is, of course, the most traditional version. To add variety, add chopped dill or a couple of drops. lemon juice, and to fish filling mix with red caviar;
- cheese sauce - best suited for chicken and/or mushroom filling;
- Dutch (golandez) - for any type of meat and chicken;
- tomato sauce or ketchup - for pork, beef;
- “1000 Islands” - for meat, for chicken;
- tartar - for meat, chicken and fish fillings;
- mayonnaise - that too, and even with everything, why not.
Personally, I already wanted pancakes. And you? Bon appetit to all of us!
How to make delicious empanadas at home
Empanadas are very famous dish In all countries globe. They are mainly served as a second course for lunch or dinner. Meat pancakes also go well with tea or coffee for breakfast. As for the filling, there are very, very many variations on the theme of its preparation, and each housewife has her own proven and favorite pancake recipe.
Empanadas are always a winning option as they are very tasty and hearty dish. They can also be prepared in reserve and placed in freezer. And when necessary, take it out and heat it in the microwave or fry it in a frying pan. And voila - you can have a delicious snack. And if you liked this recipe, I recommend another similar one, one of my favorite and most delicious - recipe for pancakes with liver.
Meat pancakes Everyone loves it, especially men. Pancakes with meat are served both hot and cold. You can sprinkle them on top with herbs or grated cheese, pour sour cream or mustard over them. And as a complement to a pancake dish, simple vegetable salads or a variety of pickles.
Ingredients:
for making pancakes:
- 200 g flour;
- 2 whole eggs and 2 yolks;
- 100 g butter;
- 0.5 tsp salt;
- 700 ml milk;
- a small piece of lard for greasing the pan.
for meat filling:
- 3 medium onions;
- 1 carrot;
- 2 eggs;
- 600 g pork;
- vegetable oil for frying;
- salt, pepper to taste.
Meat pancakes recipe
The pancakes will be very juicy if you fold them in the form of envelopes, since all meat juice will remain inside. And for this you need to prepare soft, thin and elastic pancakes. In this recipe I will tell you in general terms how to cook thin pancakes on milk. But you will find more detailed recipe With step by step photos.
1. Prepare the dough for pancakes. Combine all ingredients in a convenient bowl. Knead the dough thoroughly. To speed up let's take the preparations whisk or mixer. The mass came out homogeneous, slightly thick, like sour cream.
2. Heat the frying pan thoroughly and grease it with a piece of lard on the fork. Pour some of the dough into a hot frying pan. Fry on both sides. Make sure that the pancakes do not dry out - then they will become brittle and the envelopes will not be able to be folded.
3. Place the pancakes on top of each other.
Advice. If you overcook the pancakes, grease each one with a piece of butter and cover with the next hot pancake. This will soften the dough and make it even tastier.
4. Prepare the meat filling. Boil the pork until cooked, remove it from the broth, place it on a plate and let it cool. The broth is suitable for preparing other dishes.
5. When the meat has cooled a little, pass it through a meat grinder or grind it using a blender. You can add a couple of tablespoons of broth to the meat.
6. Chop the onions and carrots.
7. Pour a few tablespoons of vegetable oil into a frying pan and fry the vegetables until soft and yellow.
8. Pour the meat into the frying pan along with the onions and carrots and fry a little until it looks appetizing. golden crust on grains.
9. Boil the eggs until tender, cool under cold running water and peel. Grate on a coarse grater.
10. Transfer the minced meat back into the bowl, add the grated egg to it, salt and pepper to taste and mix everything.
11. Place the filling in the center of the pancake. For a regular size pancake you need 1.5-2 tablespoons of filling.
12. Wrap the pancake in an envelope.
8. This is how we roll up all the pancakes.
9. Pour vegetable oil into the frying pan and fry on both sides until crispy delicious crust. You can sprinkle the top of empanadas green onions or other greens.
And if time allows, you can bake pancakes in the oven. For the aroma recipe meat pancakes You can diversify it a little: squeeze 1 clove of garlic through a press and coat each pancake with butter instead of vegetable oil for frying. Just put the pan with pancakes in a well-heated oven so that they don’t come out dry.
So our delicious, satisfying and fragrant pancakes in meat.
Invite everyone to the table and enjoy your meal!
Pour in vegetable oil,
then add milk and mix everything using an immersion blender.
Add flour little by little and mix with an immersion blender pancake dough until smooth.
Adjust the amount of flour based on the consistency of the dough (if the dough turns out runny, you can add a little flour, and if it’s too thick, you can dilute the dough slightly boiled water). The dough should resemble condensed milk in appearance and consistency - it will not be liquid or thick. Ready dough leave for 10-15 minutes for gluten to swell.
Fry the pancake over medium heat on both sides until golden brown.
Using a pastry brush, brush the finished pancake with melted butter. Fry all the pancakes in the same way, greasing them with oil and placing them on top of each other.
These pancakes, mixed with milk, can be prepared with any filling to your taste. This time I have meat filling from boiled meat.
To prepare the filling, pass the meat through a meat grinder.
Finely chop the peeled onion and fry on vegetable oil, stirring occasionally, until golden brown.
Combine the twisted meat with the fried onions, mix well, season with salt, pepper and spices.
To ensure that the meat filling is juicy and does not crumble, add pieces of butter to the mixture of meat and onions and mix well.
The tasty, juicy meat filling for pancakes is ready.
Place the meat filling in the middle of each pancake.
Roll the pancake into an envelope, as in the photo.
Before serving, fry the pancakes with meat over medium heat. butter on both sides until golden brown. 
Pancakes mixed with milk, combined with juicy meat filling, turn out very tasty. Serve with sour cream.
Bon appetit!
Pancakes stuffed with minced meat are a traditional Russian treat. You can find them frozen in any grocery store: heat them up in the microwave and you’re ready for breakfast, dinner or a snack, an everyday dish or a holiday dish. But why buy something of unknown quality that you can prepare in excellent quality in your kitchen quickly and easily? And the juicy meat will be clear from what and what kind, and the oil itself best quality. Minced pancakes - no options - should be prepared at home, so here is my recipe for minced pancakes step by step to make everything clear.
We will serve the filled pancakes warm with sour cream. If you still had to leave the pancakes in the refrigerator, heat them in a frying pan with butter.
Ingredients
Dough:
- milk 300 ml
- salt 1.5 tsp.
- sugar 1 tsp
- chicken egg 3 pcs.
- sunflower oil 30 g
- wheat flour 300 g
Filling:
- pork 450 g
- onion 200 g
- salt to taste
- ground black pepper to taste
- sunflower oil for frying
How to cook empanadas
First, prepare the pancakes and then wrap the filling in them. Smash chicken eggs into a deep bowl or mixer bowl. Add salt and sugar. Beat lightly with a mixer or hand whisk until bubbles appear.
Pour milk into the beaten egg mixture room temperature and sunflower oil. Continue beating until smooth.
Add in small portions the sifted wheat flour. After each addition of flour, stir the dough until smooth. I use a mixer for this.
The result should be a liquid pancake batter that will easily spread throughout the pan.
Before frying pancakes with meat, the frying pan must be heated and greased with a thin layer of oil or a piece of lard. Pour in a portion of the dough. Spread the dough by rotating the pan in a circle. Fry the pancakes on both sides until golden brown.
The pancakes are ready. From the specified amount of products we got 11 pancakes.
Now - the meat filling. Peel the onion, chop small pieces. Fry on small quantity butter until soft.
For cooking I use pork. I buy minced meat very rarely; I make it myself. You can use beef, chicken, or a mixture of minced meats instead of pork. Grind the prepared meat in a meat grinder and add to the fried onions. Stir and fry until cooked for 15-20 minutes. Stir occasionally. At the end of cooking, add salt and pepper and cool slightly.
Place a portion of the filling on the opened pancake and wrap it in an envelope.
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