Za zamrzavanje i podgrevanje vazi isto kao kod Lisnate pogačice sa sirom.
Sastojci (za oko 24 mini pogačice): 500 g lisnatog testa, 300 g mlevenog mesa (junetina ili mešano*), 1 mali crni luk (oko 70 g, sitno seckan), 1 kašika ulja, ½ kašičice soli, ½ kašičice mlevene slatke paprike, prstohvat bibera, za premaz - 1 jaje, 1 kašika mleka.
Priprema:
1. Crni luk sitno iseckaj i proprži na ulju na srednjoj temperaturi 3–4 minuta.
2. Dodaj mleveno meso i prži uz mešanje dok ne promeni boju i ne ispari tečnost, 7 do 9 minuta.
3. Začini solju, paprikom i biberom, pa ostavi da se ohladi.
4. Lisnato testo razvij na debljinu oko 3 mm.
5. Iseci testo na kvadrate 6x6 cm (2.4x2.4 inches) ili krugove 6-7 cm u precniku (2.4-2.8 inches in diameter).
6. Na sredinu svakog komada stavi 1 kašičicu fila od mesa.
7. Preklopi i zatvori ivice viljuskom.
8. Poređaj na pleh, premaži umućenim jajetom sa mlekom.
9. Peci na 200 °C, 20–25 minuta, dok ne postanu zlatno-smeđe.
Napomena 1:
Fil mora biti potpuno ohlađen pre punjenja testa kako bi se zadržala lisnata struktura.
Napomena 2:
Najbolja mešavine:
1. Junetina + svinjetina (klasično)
- 70% junetina + 30% svinjetina
- Junetina daje čvrstinu i ukus
- Svinjetina daje masnoću i sočnost
2. Samo junetina (za manje masno, zdravije)
- Koristi meso sa oko 10–15% masti
- Možeš dodati 1 kašiku pavlake za kuvanje ili neutralne biljne pavlake bez dodatog secera ili malo ulja u nadev da pogačice ne budu suve
3. Samo svinjetina (bogatiji, masniji ukus)
- Ako voliš sočniji nadev, ali pogačice mogu biti masnije
- Možeš kombinovati sa lukom i začinima za bolju ravnotežu
Saveti:
- Izbegavaj čisto pileće ili ćureće meso, jer je vrlo suvo i pogačice mogu ispasti suve
- Nadev dobro umešaj, da se masnoća ravnomerno rasporedi
Opis
Ove mini pogačice sa lisnatim testom i mlevenim mesom su savršen izbor za predjelo, užinu ili zabavu, jer su sočne, hrskave i aromatične. Nadev od mlevenog mesa, crnog luka i začina daje pun i bogat ukus, dok lisnato testo stvara zlatno hrskavu koricu.
Pogačice su male i praktične, idealne za posluživanje na tacni ili za sendviče u mini formatu. Premaz jajetom i mlekom daje im lep sjaj i atraktivnu boju, a kombinacija soli, bibera i slatke paprike obogaćuje mesni nadev suptilnom pikantnom aromom.
Možeš ih pripremiti unapred i tople ili hladne služiti, a opcionalno možeš dodati i par kašika pavlake u nadev za dodatnu sočnost. Ovaj recept je jednostavan, brz i pogodan za svaku priliku kada želiš ukusne, domaće pogačice sa mesom.
Posluživanje:
1. Uz soseve za umakanje
- Ajvar – blago dimljeni ili ljuti, savršeno ide uz mesni nadev
- Kisela pavlaka ili neutralna biljna pavlaka – kao kremasti sos
- Senf ili senf-majonez sos – klasična pikantna kombinacija
- Jogurt-sos sa začinskim biljem – osvežava i povezuje meso
2. Uz salate
- Sveža zelena salata (rukola, ajsberg salata, radič)
- Paradajz i krastavac – jednostavno i osvežavajuće
- Kisela salata ili kupus salata – daje kiselost koja uravnotežuje masnoću mesa
3. Toplo ili hladno
- Toplo – nakon hladjenja iz rerne, hrskave spolja, sočne unutra
- Hladno – odlične za užinu, piknik ili kao deo obroka u kutiji
4. Uz mlečne proizvode
Uz kiselo mleko ili kiselu pavlaku.
Ideja:
Ako praviš više od 24 komada, napravi mini tanjire sa tri različita umaka, pa svaki gost bira svoj dip.
For freezing and reheating, the same applies as for Puff pastry squares with queso fresco cheese.
Ingredients (for about 24 mini squares): 500 g of puff pastry, 300 g of ground meat (beef or mixed*), 1 small onion (about 70 g, finely chopped), 1 tablespoon of oil, ½ teaspoon of salt, ½ teaspoon of ground sweet paprika, a pinch of pepper, for coating - 1 egg, 1 tablespoon of milk.
Preparation:
1. Finely chop the onion and fry in oil at a medium temperature for 3-4 minutes.
2. Add the minced meat and stir-fry until it changes color and the liquid evaporates, 7 to 9 minutes.
3. Season with salt, paprika and pepper, then leave to cool.
4. Roll out the puff pastry to a thickness of about 3 mm.
5. Cut the dough into squares 6x6 cm (2.4x2.4 inches) or circles 6-7 cm in diameter (2.4-2.8 inches in diameter).
6. Put 1 teaspoon of meat filling in the middle of each piece.
7. Fold and seal the edges with a fork.
8. Arrange on a tray, coat with beaten egg and milk.
9. Bake at 200 °C for 20–25 minutes, until golden brown.
Note 1:
The filling must be completely cooled before filling the dough in order to maintain the leafy structure.
Note 2:
The best mixes:
1. Beef + pork (classic)
- 70% beef + 30% pork
- Beef gives firmness and taste
- Pork provides fat and juiciness
2. Only beef (for less fat, healthier)
- Use meat with about 10-15% fat
- You can add 1 tablespoon of cooking cream or neutral plant cream without added sugar or a little oil to the filling so that the squares are not dry.
3. Only pork (richer, fattier taste)
- If you like a juicier filling, but squares can be fatter
- You can combine it with onions and spices for a better balance
Tips:
- Avoid pure chicken or turkey meat, because it is very dry and the squares can turn out dry
- Mix the filling well, so that the fat is evenly distributed
Description
These mini squares with puff pastry and minced meat are the perfect choice for an appetizer, snack or party, because they are juicy, crunchy and aromatic. The filling of minced meat, onions and spices gives a full and rich taste, while the puff pastry creates a golden crispy crust.
Scones are small and practical, ideal for serving on a tray or for sandwiches in mini format. Coating it with egg and milk gives them a nice shine and an attractive color, and the combination of salt, pepper and sweet paprika enriches the meat filling with a subtle spicy aroma.
You can prepare them in advance and serve them warm or cold, and you can optionally add a couple of spoons of sour cream to the filling for extra juiciness. This recipe is simple, quick and suitable for any occasion when you want delicious, homemade squares with meat.
Serving:
1. With dipping sauces
- Ajvar – slightly smoked or spicy, goes perfectly with meat filling
- Sour cream or neutral plant cream - as a creamy sauce
- Mustard or mustard-mayonnaise sauce – a classic spicy combination
- Yogurt-sauce with herbs - refreshes and connects the meat
2. With salads
- Fresh green salad (arugula, iceberg lettuce, radicchio)
- Tomato and cucumber - simple and refreshing
- Pickled salad or cabbage salad - provides acidity that balances the fat of the meat
3. Hot or cold
- Warm - after cooling from the oven, crispy on the outside, juicy on the inside
- Cold - great for a snack, picnic or as part of a boxed meal
4. With dairy products
With sour milk or sour cream.
Idea:
If you are making more than 24 pieces, make mini plates with three different sauces, so each guest chooses his own dip.
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