Shanezhki with Meat

Shanezhki (savory little Russian pastries) come together fast, and the cottage cheese in the dough keeps them soft. These meat-filled shanezhki turn out really interesting and wonderfully tender. They're great with a cup of tea or served alongside soup.

Ninel

Recipe author

Composition / ingredients

Servings:

Cottage cheese

100

Wheat flour

Eggs

Table vinegar

0.5

Baking soda

0.5

Sunflower oil

Ground meat

200

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 42 % 21 g

Carbohydrates 34 % 17 g

312 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 45 min

Step 1:

Gather all your ingredients.
Step 2:

Crack the egg into a separate bowl and beat it with a whisk.
Step 3:

Put the cottage cheese in a deep bowl and mash it smooth with a spoon.
Step 4:

Add the egg and mix well.
Step 5:

Stir the vinegar into the baking soda and pour the foaming mixture into the dough, mixing it in with a spoon.
Step 6:

Sift the flour. Add it to the dough and mix until smooth.
Step 7:

You'll end up with a smooth, soft ball of dough. There's no need to chill it.
Step 8:

Roll the dough out into a thin sheet. If it sticks to the board, dust it with a little flour.
Step 9:

Season the ground meat with salt and spread it over the sheet of dough.
Step 10:

Roll it up into a tight log and dust it lightly with flour.
Step 11:

Using a sharp knife, cut the log into pieces about 1 to 2 cm thick.
Step 12:

Fry the shanezhki in sunflower oil on both sides until golden brown.
Step 13:

Arrange the finished pastries on a plate and serve them warm. If they seem too greasy, set them on a paper towel first. Enjoy!