Filled pork pockets are a wonderful and tasty dish. Juicy pork combined with mushroom filling create a unique duet. Pockets are a simple dish, but at the same time interesting.
Ingredients:
- Fresh mushrooms - 100 g;
- Pork carbonate - 500 g;
- Hard cheese - 50 g;
- Large onion-turnip - 1 piece (if there is no large one, take two small onions);
- Olive oil - 2 tablespoons;
- Vegetable oil;
- Pepper, salt to your taste.
Preparation:
- You need to start with the processing of meat. Cut the carbonate into pieces about 2 centimeters thick. Make a very deep cut on the side of each piece of carbonate. It should look like a pocket. The filling will fit into this pocket. Lightly beat the meat, then pepper, salt and season to taste.
- After that, you need to prepare the filling. Fresh mushrooms, such as champignons or porcini, wash, boil and chop very finely. The mushrooms should look like minced meat.
- Finely chop the peeled onion into pieces. Fry it in sunflower oil for a few minutes. The onion should become soft and beautifully golden in color. Add chopped mushrooms to the onion and fry them together. Put the mushrooms and onions to cool.
- At this time, you need to rub the cheese on a small grater. Add grated cheese to the cooled onions and mushrooms, mix. The filling for the pockets is ready.
- Then you need to fill the pockets with filling. To prevent the pocket from opening, stab it with skewers.
- In a frying pan coated with oil, you need to fry the pockets while standing, and then on both sides. The envelopes should be golden brown.
- Then put the envelopes on a baking sheet and pour a teaspoon of olive oil over each of them. Place the baking sheet in the oven, brought to 180 degrees. Bring the envelopes to readiness, it will take about 15-20 minutes.
