If you are looking for Economic recipesEasy and that surprise, this salted fresh fresh cheese is the right choice! The pasta is soft, tasty and accepts different fillings, such as chicken, ground meat, cheese and sausage. The performance is excellent, ideal for parties, sales or for filling the family table without spending a lot.
How to make cheese salty
First, I prepare a basic paste with braised onion, milk, water and vegetable broth, cooking with flour to the point. So I realize various fillings and form the salty in different forms. Finally, Pako Flour Parrano and let it cool before frying, guaranteeing irresistible freshness and flavor. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- For the mass
- 1 grated medium onion
- 100 g of margarine (with 80% fat)
- 500 ml of water
- 500 ml of milk
- 1 tablespoon of vegetable broth powder (or chicken broth)
- 550 g of non -yeast wheat flour
- Chicken filling
- 300 g of boiled and grated chicken
- ½ chopped onion
- ½ chopped tomato
- 1 grated garlic tooth
- Green spices to taste (parsley, chives, etc.)
- A little chopped mature (optional)
- 1 tablespoon of vegetable broth powder
- 1 tablespoon of paprika
- Ground beef filling
- 300 g of minced meat
- ½ chopped onion
- ½ chopped tomato
- 1 grated garlic tooth
- Green spices to taste
- A little chopped mature (optional)
- 1 tablespoon of vegetable broth powder
- 1 tablespoon of paprika
- Cheese filling
- 300 g of diced dishes (from 10 to 12 g each) – can replace with Mozzarella or Cubi di cheese Fresh Minas
- Sausage
- 4 burned and cut sausages
- To bread
- 2 tablespoons of yeast without wheat flour
- 1 tablespoon of onion cream
- 300 ml of water
- Bread flour with bread
Methods of preparation
Basic Mass:
- Fry the grated onion in the margarine until it envelops and releases the aroma.
- Add water, milk and vegetable broth.
- Mix and light to boil.
- As soon as it boils, add all the flour at once, mixing vigorously until the dough incorporates the entire liquid.
- Cook over low heat for 5 minutes, stirring constantly, until the pasta leaves the bottom of the pan.
- Transfer to a bench and knead the still hot dough until smooth and homogeneous.
Highlights:
- Chicken: Fry the garlic, onion, tomato and peppers.
- Add the grated chicken, the vegetable broth, the paprika and the green spices.
- Mix well until juicy and well seasoned.
- Minced meat: Repeat the same chicken process, jumping everything together until the meat is dry and tasty.
- Cheese: Cut the diced cheese from 10 to 12 g.
- Sausage: Heat the sausages in hot water, dried and cut into pieces.
Salato modeling:
- Divide the mass into portions of 30 g.
- Prepare the balls, open each in the palm of the hand forming a cup.
- Splex with chicken, meat, cheese or sausage, close well and shape in the desired shape: berry, ball, kibe or rolled.
- For the sausage roll, open the mixture in strips and wrap the sausage.
Bread:
- Mix the wheat flour, onion cream and water to a thick pasture.
- It passes every salty this mixture and then in the panko flour.
- Put in a pan and refrigerate for at least 1 hour before frying (or during the night).
Frying:
- Fry the salty oil in hot oil until golden brown.
- Drain the paper napkin and serve.
SUGGESTIONS
The cooling of the salty before frying guarantees crunchy and prevents the ease of the system. Use fresh cubes for light and tasty balls. If you want to freeze, do it after the handle and before frying. Vary the formats to evaluate the tray and attract customers’ attention. For an even more professional result, use paper and bearings glasses.
Revenue combinations
- Serve with different sauces: temperate mayonnaise, homemade ketchup, rosé sauce or pepper jelly.
- Okay with soda, natural juice or cold tea.
- Perfect for parties, snacks, delivery or end party kit.
Conclusion
That Savory recipe of Frescal of Minas It is cheap, it produces a lot and conquers any taste. Pasta is easy to work, accepts different fillings and is perfect for selling or serving at parties. The secret is in detailed detail and cooling before frying, ensuring a crunchy and delicious flavor.
Can I freeze the salty before frying?
Yes, only bread and freezing in the trays. Fry still frozen, increasing the frying time.
What cheese can I use beyond Minas Frescal?
Cheese, mozzarella or even curd plate they work well, cut into cubes.
Why do I need to cool before frying?
The cooling reports the bread and guarantees crunchiness, preventing the release in oil.
Can I vary the savory shapes?
Yes, do wand, ball, kibe or curled, using the same pasta and fillings.
Is this mass for other savory?
Yes! It is a versatile basic mass for wand, laugh, cheese ball and more.
