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How to sculpt closed whites with meat

1797

Kitchen Tatarskaya

Calorie content 192.4 kcal

Portions 10 port.

Cooking time 110 minutes

Proteins * 11.1 gr.

Fats * 10.6 gr.

Carbohydrates* 29.7 g

Content

With an incredible desire I want to share an excellent recipe for unusually tasty juicy closed whites with meat. The baked goods are aromatic with an airy tender dough. An excellent option for a family feast, a festive celebration, as well as a hearty snack.

Ingredients

Cooking process

The dough can be used ready-made, or you can cook it yourself. Sift the required amount of wheat flour into a bowl, add fast-acting dry yeast, salt and vegetable oil, mix well. Pour in the warmed milk and knead into a soft elastic dough, leave to rise.

Divide the matched yeast dough into equal parts.

Minced meat can be used any of your choice, ready-made, or you can cook it yourself. Season with salt and black pepper to taste. Stir the filling well until smooth. Roll each part with a rolling pin into a circle. Place the prepared filling in the center.

Pinch the edges well. I made the whites in the form of triangles, but it doesn't matter. Prepare the rest of the whites in this way. Leave to rise for a while.

Put a skillet with a thick bottom over moderate heat and heat well, then add a small amount of vegetable oil. Lay out the whites. Fry until golden brown on all sides. Put juicy whites with meat on a plate.