Pateuri cu Carne

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Retete culinare, Aperitive – Pateuri cu carne

Pateuri cu carne detaliu

Pateurile cu carne sunt favoritele mele. In fiecare an, inainte de Sarbatori, ma consult cu mami in legatura cu meniul ales pentru Craciun si Revelion si, vreau sa va spun, ca mereu descopar la ea cate o reteta care ma atrage foarte mult. Cand am sunat-o, tocmai scotea din cuptor a doua tava de pateuri si dupa ce am vazut cat de bine i-au iesit, i-am cerut repede reteta de pateuri si bineinteles ca le-am facut si eu. Sunt exceptionale, extrem de simplu de facut iar aluatul acestor pateuri mi-a placut atat de mult (este foarte asemanator aluatului foietat) incat, de acum inainte, o sa inlocuiesc aluatul foietat din comert cu aceasta minune de aluat rapid.

In timp ce framantam aluatul, am avut o senzatie de déjà vu.:))) Simteam eu ca parca mai facusem candva aluatul acesta asa ca m-am apucat sa scotocesc blogul si am descoperit ca aveam reteta (in versiunea cu ricotta) postata deja in iulie 2009 dar sub forma de Pizzette in foite si fara umplutura.

Ingrediente – Pateuri cu carne 30-35 pateuri

Aluat

  • 250 g faina
  • 250 g branza de vaci
  • 250 g unt
  • 1 varf cutit sare

Umplutura

  • 500 g carne tocata porc sau vita si porc
  • 2 linguri smantana
  • 1 ceapa medie
  • 1 ou
  • sare
  • piper

Pentru uns

  • 1 galbenus de ou
  • 3-4 linguri lapte
  • mac/susan/cascaval ras

Mod de preparare aluat

  • Mixam untul moale cu branza de vaci foarte bine scursa pana obtinem un aluat omogen. Amestecam faina cu sarea si o adaugam treptat aluatului de unt si branza. Mixam sau framantam pana o inglobam perfect in aluat.
  • Aluatul rezultat va fi relativ moale si lipicios. Il invelim in folie de plastic alimentara si il lasam in frigider pentru minim 3 ore. Eu l-am lasat pana a doua zi.

Mod de preparare umplutura

  • Tocam ceapa foarte marunt sau cel mai bine o dam prin razatoare si o calim in 2-3 linguri de ulei pana devine translucida.
  • Adaugam carnea tocata, sare si piper dupa gust si o lasam pe foc mic sa se patrunda complet ( cca 10-15 minute). La sfarsit, carnea trebuie sa fie uscata. Daca observam ca exista inca lichid in tigaie, punem carnea la scurs intr-o strecuratoare.
  • Dupa ce s-a scurs si s-a racit putin, o punem in robot si o mixam 1-2 minute.

Pasul acesta nu este obligatoriu decat daca dorim sa avem o umplutura cu o granulatie mai fina.

  • Amestecam carnea tocata cu 1 ou si 2 linguri de smantana groasa si o lasam sa se racesca complet.
  • Intindem aluatul, pe masa de lucru pudrata bine cu faina, intr-o foaie groasa de 0,3 -0,5 cm. Decupam cerculete de aluat cu ajutorul unei forme rotunde sau pahar, punem cate o lingurita plina de umplutura in mijlocul fiecarui cerc iar peste umplutura asezam un alt cerculet de aluat. Le sigilam foarte bine marginile.

Eu am folosit un dispozitiv pentru ravioli asa ca am folosit pentru fiecare pateu un singur cerculet pe care l-am pozitionat in micul aparat, l-am umplut cu 1 lingurita de carne tocata si apoi i-am sigilat marginile.

  • Asezam pateurile cu carne in tava de cuptor tapetata cu hartie de copt, le ungem pe fiecare cu un amestec obtinut din galbenusul de ou si lapte si le pudram cu mac, susan sau cascaval ras ( mami cu cascaval le-a facut).
  • Pozele sunt facute pe la 11 noaptea asa ca va rog sa scuzati calitatea.
Pateuri cu carne preparare
  • Le coacem in cuptorul preincalzit la 180°C pentru 15-20 minute sau pana cand suprafata devine aurie.
  • Le servim calde sau reci.
Pateuri cu carne detaliu final
Pofta buna!!
Meat pasties
Recipe Type: Appetiser
Author: Laura Adamache
Prep time: 3 hours 30 mins
Cook time: 30 mins
Total time: 4 hours
Serves: 6-8
While I was kneading the dough for these pasties, I had a feeling of deja-vu. I felt like I had made this dough before, so I started to search on the blog and I discovered that I had this recipe already posted in July 2009, with ricotta instead of cottage cheese and called Pizzette with filo dough, but with no filling.
Ingredients
  • Ingredients for about 30-35 pasties
  • The dough
  • 250 grams of flour
  • 250 grams of cottage cheese
  • 250 grams of unsalted butter
  • 1 pinch of salt
  • The filling
  • 500 grams of minced pork or beef, or a mixture of pork and beef
  • 2 tablespoons of sour cream
  • 1 medium onion
  • 1 egg
  • Salt
  • Pepper
  • For brushing
  • 1 egg yolk
  • 3-4 tablespoons of milk
  • Poppy seeds/sesame seeds/grated cheese
Instructions
How to make the dough
  1. Whip the soft butter with the cottage cheese (well drained) until you get a creamy mixture. Mix the flour with the salt and gradually add it to the butter and cottage cheese mix. Whip or knead until it’s perfectly worked in.
  2. The resulting dough will be rather soft and sticky. Wrap it in plastic cling film and let it in the fridge for minimum 3 hours. I left it until the next day.
How to prepare the filling
  1. Finely chop or grate the onion and cook it in 2-3 tablespoons of oil until it becomes transparent. Add in the minced meat, salt and pepper to taste and let it simmer on low heat until it’s cooked through (about 10-15 minutes). The meat should be dry when cooked. If there’s still liquid in the pan, strain it before using the meat for the filling.
  2. After you strained it and it cooled a bit, put it in the food processor and whizz it for 1-2 minutes. This step is optional – do it if you want a creamier filling.
  3. Mix the minced meat with one egg and 2 tablespoons of sour cream and let it cool for completely.
  4. Roll the dough on the well floured working surface in a 0,3 – 0,5 thick sheet. Cut circles of dough with a round cookie cutter or with a glass, put a teaspoon of filling in the center and over the filling put another circle of dough. Seal the end very well.
  5. I used a ravioli device, so I used one circle of dough for each pasty – I put the circle in the device, I filled it with 1 teaspoon of minced meat and then I sealed the edges.
  6. Put the pasties in the baking pan, lined with baking paper, brush them with a mix made of the egg yolk and the milk and sprinkle them with poppy seeds, sesame seeds or grated cheese (my mom made them with grated cheese).
  7. The pictures are taken at about 11 in the evening, so please forgive their low quality.
  8. Bake them in the preheated oven for 180°C for 15-20 minutes or until golden.
  9. Serve them hot or cold.
Sumar
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Comentarii

  1. nico

    Am facut aluatul si l-am bagat la frigider. Maine voi face pateurile , dar nu cu carne. Voi incerca cu ciuperci prospete. Revin cu informatii dupa ce sunt gata. Multumesc.

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