Stuffed drying is an uncomplicated dish that does not require long preparation and complex recipes. Prepare it with meat or sweet cottage cheese as a hearty lunch, holiday snack or original tea pastry.
Stuffed meat dryers
Ingredients:
- 25-30 round unsweetened dryers;
- 300 g of pork;
- 150 g of beef;
- 1 onion;
- 100 g of hard unsweetened cheese (Russian, Gouda, Poshekhonsky, Tilsiter, Dutch);
- 2 cloves of garlic;
- 1 tbsp. water;
- 1/3 tsp ground black pepper;
- 3/4 tsp salt;
- vegetable oil.
Pork and beef can be substituted for lighter meats, such as turkey breast or chicken breast, if desired. In this case, dilute the minced meat with a little water and add a spoonful of sour cream to make it more tender.
Heat the water and toss the crushed garlic into it. Dip in warm liquid to dry for 20-30 seconds and transfer to a tray. Wash the meat, cut it into cubes and grind it in a meat grinder. Stir it in with black pepper, salt and finely chopped onions, best with your hands, ensuring that all ingredients are evenly distributed. Grate hard cheese on a fine grater.
Grease a baking sheet with vegetable oil and place the soaked flour products on it. Form small balls of minced meat and tortillas of a slightly larger diameter, fill the holes in the dryers with the first, and put the second on top and press lightly. Sprinkle each round with grated cheese and place a drop of mayonnaise on top. Preheat the oven to 180oC and cook the stuffed dryers for 20-25 minutes.
Stuffed dryers with cottage cheese
Ingredients:
- 30 round or oval sweet dryers with vanilla or poppy seeds;
- 1 tbsp. milk;
- 120 g of cottage cheese;
- 1 chicken egg;
- 3 tsp Sahara;
- 0.5 tbsp. semolina;
- 0.5 tsp vanilla sugar;
- vegetable oil.
To prepare lazy mini-cheesecakes from dryers, use grain cottage cheese with at least 3% fat content. The soft or fat-free food will creep on the baking sheet and ruin the appearance of the baked goods.
Remove the milk from the refrigerator 30-40 minutes before cooking to bring it to room temperature. Soak drying in it for a minute. Combine cottage cheese with egg, semolina, two types of sugar and stir with a spoon or mixer on low speed. Let the filling stand for 20 minutes so that the semolina swells properly.
Line a baking sheet or ovenproof dish with parchment paper and coat with vegetable oil. Place the drying ovens at a distance of 1 cm from each other, put the curd paste on them in 0.5-1 tsp. into each one. Bake at 170oC for 25-30 minutes until golden brown.
