Shangi, shaneshki - popular in the north of Russia unsweetened pastries, is a round pies with stuffing, like cheesecakes. The name "shanga", Finno-Ugric origin, is most likely the general idea of the recipe. Traditions of the Shanki oven widely spread as the Russian population moved to the East, were borrowed by the Tatars and Bashkirs. Currently, shaneg baking is actively practiced from Karelia to the Ob. Especially popular shanji in the Urals, in the Middle Urals in the Trans-Urals and Western Siberia. The size of shanghi is about 12 to 30 cm in diameter, making them from fresh or yeast dough, which can include not only wheat, but also rye flour, as well as overturned animal fat.
As a filling can be used mashed potatoes, cooked peas, various cereals flavored with butter, various complex compound fillings, for example from porridge, mushrooms and chopped boiled eggs, and, of course, stuffing from minced meat.
It's quite easy to prepare shanezha, but the culinary idea is constantly evolving, sometimes, including simplification, because the recipes for "lazy" shanes are also known.
Tell you how you can cook "lazy" shanezhki with meat.
To prepare a meat filling for shaneshki, it is necessary to grind the meat in one way or another: in the classical version - manually, or with the help of a meat grinder.
"Lazy" shanezhki with minced meat from fresh rye dough - recipe
Ingredients:
- meat minced pork-beef or pork-beef-mutton - about 500 g;
- onion - 1 pc .;
- black pepper powder;
- egg of chicken - 1 piece;
For the test:
- rye flour - about 1 cup;
- Wheat flour - about 1 cup;
- milk - 1 glass;
- salt - 1 pinch;
- Chicken egg - 1-2 pcs .;
- fat animal inverted (best goose or pig) - 2-5 st. spoons.
Preparation
Chop onion together with meat or separately with the help of a combine or blender. Slightly prisalivayem minced and seasoned with ground black pepper, you can add some other spices to your taste. You can also add a little finely chopped greens to the filling - this will greatly increase the usefulness of the filling and make the taste of shaneg more interesting. We also add egg to the forcemeat for better setting. If the stuffing turned out to be somewhat watery, correct the consistency with flour or starch.
Mix the fresh dough from the sifted rye and wheat flour on the milk and egg. Add a pinch of salt and melted, but not hot fat.
We roll the dough into a rectangular shape and spread the filling with a thin, even layer, distributing evenly over the surface of the layer, leaving one edge barely loose. Fold a tight roll and cut it across with a knife, step - about 1-1.5 cm, so we get round products with a spiral organization of the internal structure. We spread Shanezhki on a greased baking sheet (it is better to lay it first with baking paper). Bake in the oven for 35-45 minutes, the optimum temperature is about 200 ° C. Finished shanezhki can be lubricated with a brush egg yolk or yolk, or melted butter. Shungi from an unleavened dough is better than a stove, given that they should be eaten in the next few hours. You can serve shangi with tea, kvass, sour-milk drinks.
In another version, you can prepare "lazy" shanezki with meat from yeast dough with rye and wheat flour. The filling is made from minced meat with onions (see above).
Recipe for a yeast dough for shanishki from rye and wheat flour
Ingredients:
- rye flour - 1 glass;
- wheat flour - 2 cups;
- milk or water - 1 glass;
- dry yeast - 1 sachet (or pressed fresh - 3 times more);
- sugar - 1 teaspoon.
Preparation
Mix the spoon: warm milk + 2 tbsp. spoons of flour + sugar and yeast. Put the opar in a warm place, after 20 minutes add the sifted flour and knead the dough. We put the dough in heat, the way will come, we will double it and put it into practice. Repeat the cycle and then you can sculpt Shanezhki, though ordinary, even lazy.