- Yeast - 15 grams
- Margarine or vegetable oil - 150 Grams
- Milk or water - 250 Milliliters
- Salt - 0.5 teaspoons
- Flour - 500 Grams
- Sugar - 1 Art. a spoon
- Egg - 1-2 pieces
- Meat - 800 Grams (minced)
- Onions - 3 Pieces (minced meat)
- Garlic - 3 Teeth (minced)
- Zucchini - 1 Piece (small) stuffing)
- Salt, pepper - - To taste (minced meat)
1. Prepare forcemeat. The meat is scrolled through a meat grinder along with onions, garlic and zucchini. Zucchini is needed to ensure that the stuffing is not hard. You do not need to add bread to the cutlets, because it will be on top. Stuffing is good to discourage and form cutlets. Put them on a sheet covered with parchment paper. 2. Oven to warm up to 220 g. Bake cutlets 15-20 minutes. Prepare the spit. To do this, dissolve the yeast in a small amount of milk and add 3 tablespoons flour. Set aside for 15 minutes. Milk slightly warm. Sift flour. Mix everything and knead the dough. Cover the dough and leave for approx. 1 hour. It is good to dough the dough and roll it out. Cut the strips 3-4 cm wide, about 20 cm long. 3. In this strip wrap the cutlet. 4. Wrap the cutlet, put it on the leaf edge of the strip down, so that the dough does not turn during baking. Put all the cutlets on a sheet and grease them with an egg. 5. Preheat the oven to 210 degrees. Bake cutlets in the test for about 20 minutes. Coverlets after baking cover with a towel. And in just 15 minutes, lush and soft cutlets in the dough can be eaten.
Servings: 6-8