Cutlets in dough, the recipe with photos of which I want to offer you is a very, very tasty and satisfying pastry, familiar to many children and adults. With the advent of Western fast foods in public catering, the popularity of cutlets in dough has dropped significantly in recent years. Popular cutlets in dough were supplanted by hamburgers, hot dogs, cheeseburgers and so on. But, one way or another, school canteens still sell delicious cutlets in dough along with buns and other sweets. Many children simply love cutlets in dough. In any case, homemade cutlets cooked by your mother or grandmother can turn out not only tastier than school cutlets, but also healthier.
There are a lot of recipes for cutlets in dough. Classic cutlets in dough are prepared on the basis of yeast dough and a beef or pork cutlet. The fried oval-shaped cutlet is wrapped in dough and baked in the oven until golden brown. There are also known recipes for cutlets in puff pastry, choux pastry, and potato pastry.
Cutlets in dough. Photo
The cutlet is delicious on its own, but if it is in dough, then such a dish is doubly pleasing.
It can be prepared in a variety of ways.
And every housewife can find the perfect recipe for herself.
Let's indulge in delicious cutlets in dough?
Cutlet in dough - general cooking principles
For cutlets, you can use minced meat from any meat or poultry. It tastes better from the mixture. Add onions and garlic to the cutlet mass, add herbs, spices, bread or semolina. Often an egg is used for strength. You can use ready-made semi-finished products purchased in the store. The products are fried in a frying pan or half-cooked in the oven, and then wrapped in dough. But there are recipes that use raw cutlets.
Traditionally, yeast dough is used and kneaded with water or milk. But more and more often recipes are appearing using ready-made puff pastry or any other kind. You can make cutlets from potato or cottage cheese dough. The formed products are baked in the oven or fried in a frying pan. There are universal recipes in which products can be fried or baked.
Recipe 1: Cutlets in “School” dough
The recipe for the familiar cutlets in dough from the school canteen. But the homemade version turns out much tastier, juicier and more aromatic. Any meat can be used for minced meat, but you can use a mixture.
Ingredients
250 ml water;
Spoon of sugar;
2.5 cups flour;
0.5 tsp. salt;
1 tsp. yeast;
3 tablespoons of oil.
For the cutlets:
0.6 kg of meat or minced meat;
0.15 kg of onion;
2 cloves of garlic;
2 slices of bread;
0.5 glasses of milk;
Preparation
1. Dissolve sugar and yeast in warm water, add a glass of flour and leave for half an hour. Then add salt and the rest of the flour. While kneading the dough, add vegetable oil. We form a soft, but not liquid lump. Leave for another 1.5 hours.
2. Pour milk over the pieces of bread and let them stand.
3. Add chopped onion, swollen bread to the minced meat, add garlic and salt and pepper. Mix the mixture thoroughly and beat it.
4. Form the minced meat into oblong cutlets weighing 80-90 grams. Fry on both sides in a frying pan. You don't have to bread anything.
5. Take out the dough and divide it into pieces slightly larger than a chicken egg. Stretch the rectangle and wrap the cutlet so that the ends remain open. We pinch the dough well so that it does not spread during the frying process.
6. Heat the oil and fry the products until the dough is golden brown. Remove to paper towels to remove excess fat from the surface.
Recipe 2: Cutlet in dough in the oven “Rosy”
To prepare cutlets in dough in the oven according to this recipe, you can use any meat. However, if you have a favorite composition of minced meat, you can cook it. A special feature of the recipe is the yeast dough made with milk, which turns out very rosy and tasty. It can also be used to wrap sausages.
Ingredients
12 cutlets;
0.5 kg flour;
1 yolk;
50 grams of butter;
1.5 tablespoons of sugar;
10 grams of yeast;
250 ml milk.
Preparation
1. The dough is prepared in an accelerated way. Heat the milk well, but don’t make it too hot. The temperature is slightly higher than the body. Add sugar and yeast, add 5-7 tablespoons of flour and forget about it for half an hour.
2. Add one egg mixed with salt to the dough. Pour in the melted butter and add the remaining flour. Place in a warm place for another thirty minutes.
3. While the dough is settling, fry the cutlets. They can be any size, but we give them an oblong shape. Even if a semi-finished product is used, this is easy to do after thawing. Let the lightly fried cutlets cool.
4. Take out the dough and divide it into 12 parts according to the number of cutlets. We roll out a long rope from each piece of dough and wrap the previously fried products in a spiral. We pinch the ends tightly and place them at the bottom. Transfer to a baking sheet.
5. Let the cutlets stand on the baking sheet for about twenty minutes, then brush with beaten yolk and send to bake. Fry until golden brown at 190 degrees.
Recipe 3: Fried cutlet in dough (puff pastry)
A simple and quick way to prepare fried cutlets. We use puff pastry for them, without yeast. We cook cutlets with any meat. Quantity of products for 8-10 pieces.
Ingredients
0.5 kg of dough;
0.6 kg of meat;
2 onions;
3 spoons of semolina;
1 clove of garlic.
Preparation
1. Twist the meat with onions and garlic, add egg and semolina to them. Season the minced meat with spices and stir thoroughly. We form elongated cylinders and fry in oil until half cooked. Remove and cool.
2. If the dough is frozen, then take it out in advance and let it thaw. Lay out the layer and roll it out with a rolling pin.
3. Cut long strips from the layer, 1.5 centimeters thick, and wrap the previously fried cutlets. We carefully fix the ends so that the products do not unwind. This especially happens when frying yeast dough.
4. Heat the oil in a frying pan. There should be enough fat so that the products float freely in it.
5. Fry the cutlets until cooked. Remove excess fat with a napkin.
Recipe 4: Cutlet in dough in the oven with potatoes
The recipe for very satisfying cutlets in dough in the oven, which are made with mashed potatoes. It can be prepared according to any recipe or you can use leftovers from lunch. We use yeast dough.
Ingredients
1.5 glasses of water;
Spoon of sugar;
50 ml oil;
0.5 tsp. salt;
1 sachet (10 g) yeast;
For the cutlets:
0.4 kg of meat;
2 slices of bread;
1 large onion;
Some milk.
You will also need about 10 full spoons of mashed potatoes and one egg.
Preparation
1. Prepare regular yeast dough. To do this, dissolve salt and yeast in warm liquid, add butter and sugar and flour. Mix thoroughly and leave for two hours. After about an hour, you will need to knead the risen mass.
2. Soak the bread in milk, then lightly rest. Add the meat twisted with onions, add spices. We form small cutlets in the form of balls. We make 10 pieces. Fry in a frying pan until almost done.
3. Take out our dough and divide it into ten lumps. Roll out each one into a flat cake, put a cutlet and a spoonful of mashed potatoes into it. We pinch the edges. Can be made in the form of a pie, triangle, rectangle or envelope.
4. Transfer the molded products to a baking sheet and leave for 15 minutes.
5. Beat the egg with a fork and grease it, bake. On average, this will take about 12 minutes at 190 degrees.
Recipe 5: Cutlet in potato dough
To prepare these cutlets you will need potato dough. It should not be prepared in advance, much less use leftover puree. You can't put butter or milk in it.
Ingredients
0.25 kg minced meat;
1 onion;
0.5 kg of potatoes;
80 grams of sour cream;
50 grams of tomato paste;
100 grams of flour;
Spices, oil.
Preparation
1. Cook potatoes, cut into large pieces. Salt right away. Then drain all the water and knead well. Cool slightly and add the egg and stir quickly so that it does not have time to cook. Add flour and stir. It should be a dough.
2. Mix the minced meat with chopped onions and add spices. Roll into small round patties.
3. Take a piece of potato dough and make a small flat cake. We put a cutlet on it and another such flatbread on top. Pinch the edges together and give a neat shape.
4. Fry on both sides in a frying pan.
5. As soon as we turn the products over to the other side, pour in the sauce. To prepare it, you just need to mix sour cream with paste, add 150 ml of water and spices.
6. Simmer the cutlets in the sauce for 20 minutes. But you can put them in the oven and bake them.
Recipe 6: Cutlet in dough in the oven “Balls” of minced chicken
For such charming cutlets you will also need puff pastry. You can use not only minced chicken, but any other. The peculiarity of the recipe is that the cutlets are not fried in advance and are cooked in the dough from start to finish.
Ingredients
0.5 kg minced meat;
0.5 kg of dough;
Onion head;
Seasonings, maybe greens.
Preparation
1. Take the dough out immediately and let it thaw.
2. Prepare the minced meat. Add chopped onion and spices to it, stir. Form small round balls. There should be 10-12 of them in total.
3. Roll out the thawed dough and cut into thin and narrow strips. The neater and smaller the threads are, the more beautiful the balls will turn out.
4. Take the previously formed raw minced balls and wrap dough threads around them in a chaotic manner. Place the resulting balls on a baking sheet.
5. Brush with beaten egg and bake for about 35 minutes. We set it to 180 degrees, no more is needed. If you want to fry the balls more intensely, you can increase the temperature to 220 degrees, but only at the end.
Recipe 7: Cutlet in “Nostalgia” dough with cheese
A dish from Soviet public catering. The airy dough contains a fragrant cutlet containing a piece of melted cheese. Tasty? Not that word! We take any yeast dough. About 100 grams for each cutlet.
Ingredients
0.5 kg minced meat;
3 cloves of garlic;
100 grams of cheese;
0.5 bunch of greenery;
1 onion;
Spices and crackers.
Preparation
1. Make minced meat from twisted meat with onions and garlic, add egg white to it. Leave the yolk for greasing. Add spices and stir.
2. Cut the cheese into cubes and chopped herbs.
3. Form small and oblong cutlets and put cheese filling inside. Place on a baking sheet and bake at 200 degrees for a quarter of an hour. Take it out and cool it a little.
4. Cut the dough into pieces, roll each into long cords.
5. Wrap the baked cutlets in a spiral, as is usually done with sausages. There is no need to hide the ends; you can leave them open.
6. Transfer to a baking sheet and let the dough rise.
7. Mix the remaining yolk with a spoon of water and grease the products. Bake the dough until golden brown at 200 degrees.
There is some dough left and not enough cutlets? You can wrap sausages, pieces of sausage in it, prepare a pie with any filling, or simply make a crumpet. In any case, homemade baked goods will not go to waste.
Do not use large cutlets for wrapping in dough. Otherwise, the baked goods will be large in size. If you use semi-finished products, you can simply cut them in half and adjust the shape with your hands. The products will turn out small and oblong.
Baked products will be beautiful and shiny if you brush them with egg. But why don't many people do this? In fact, it is better to use only the yolk; you can dilute it with water. The protein often rolls off the surface and forms unsightly streaks.
The dough will be nice and golden brown if you add granulated sugar to it. It helps brown the crust and gives a warm hue. If you do not add sugar or do not add enough sugar, the dough will be gray after cooking.
1. Take milk, it must be at room temperature, but not cold or hot. Add a teaspoon of sugar and yeast to it, stir and set aside for the yeast to start working.
2. Beat the egg thoroughly with a mixer, adding 2 tablespoons of sugar along the way.
4. For those who didn’t know, I’ll tell you a little secret: in order for the dough to rise better, you need to sift the flour 2-3 times. This way it will be saturated with oxygen and the dough will rise better.
5. Select a container in which you will knead the dough. Send the already swollen yeast and water there (remember, it should be at room temperature). And then add flour in small parts and add half a teaspoon of salt. Mix thoroughly, while adding the pre-beaten egg with sugar and melted butter (or margarine). Next, knead our dough until smooth. If you use a mixer, then 5 minutes will be enough, but if you knead with your hands, you need to spend at least 15 minutes.
6. Infuse the finished dough in a saucepan in a warm place (30-40 minutes). You can use a multicooker by first greasing the bottom of the bowl with sunflower oil (no need to grease the sides!) and turning on the appropriate function.
7. After this, put the dough on the table, previously sprinkled with 100 grams of sifted flour. Knead it thoroughly until it stops sticking to your hands, and let it brew for 10 minutes.
8. For convenience, I divide the dough into 2 parts and start rolling it out one by one. Choose the thickness of the dough yourself, I try to make it as thin as possible, I like it better. I cut the rolled out sheet of dough into strips 5-6 cm wide (depending on the size of the cutlets). I also cut the strips into several parts.
Homemade baked goods are so aromatic and tasty that they leave no one indifferent. I suggest baking cutlets in dough today. This kind of baking can be attributed to the distant past. Sometimes it’s interesting to please your family with such hearty and tasty cutlets. Very soft cutlets inside and with an airy dough shell.
By the way, such a cutlet can be wrapped in foil and given to your child for a snack at school. This cutlet is convenient to eat and does not get your hands dirty.
To prepare the cutlets in the dough, we will need to spend about 1.5-2 hours. We will prepare both the dough and the cutlets at the same time. We use pork cutlets, they can be replaced with any other ones; chicken cutlets and cutlets made from mixed minced meat will do. We use yeast dough for cutlets. Cutlets in dough according to this recipe made my husband nostalgic; he says that he bought almost the same ones in a Soviet canteen. Try this Soviet fast food.
Taste Info Buns
Ingredients for 12-14 cutlets in the dough:
- For the test:
- milk 70 ml;
- water 50 ml;
- fresh yeast 20 g;
- flour 2.5+1 cup;
- sugar 1.5 tsp;
- salt 0.5 tsp;
- vegetable oil 100 ml;
- chicken egg 1 pc.
- For the cutlets:
- chicken egg 1 pc.;
- pork (shoulder) 350 g;
- onion 1 pc.;
- a clove of garlic;
- salt 0.5 tsp;
- fresh tomato and sweet pepper to taste;
- semolina 0.5 cups (for breading).
How to cook cutlets in dough in the oven
Prepare yeast dough for cutlets. Heat the mixture of water and milk in a container, without bringing to a boil (slightly warm). Break off a piece of fresh yeast and add it to the milk. Add a spoonful of sugar and a pinch of salt to the milk mixture and stir with a spoon. Set aside for 15 minutes to allow the yeast to rise. 
Using a fork, stir one chicken egg into a bowl and add it to the milk. 
First sift the flour through a sieve. Place three glasses of flour into the egg mixture, knead the dough, add vegetable oil (3-4 tbsp. L). 
Knead the dough for about five minutes with a spatula or just a spoon, because it will be a little sticky in consistency. Cover the dough with cling film and set aside for a while (30-40 minutes) in a quiet, warm place. 
Meanwhile, prepare the minced meat for the cutlets. To do this, take a small piece of pork shoulder. You can add beef or chicken along with the pork. 
Grind the meat in a meat grinder. To the resulting minced meat, add an onion, also chopped through a meat grinder, half a small tomato, a piece of sweet pepper and garlic. You can also throw a piece of grated zucchini into the minced meat. All these vegetables will add juiciness and flavor to the cutlets.
Instead of vegetables, you can use a bun soaked in warm milk.
Beat one egg into the minced meat, add salt. Now the minced meat must be beaten well (knead by hand). 
To form the cutlets you will need a plate with dry semolina. Dip your hands in water and form a cutlet, roll it in semolina. Thanks to semolina, when frying the cutlets, all the meat juices will remain inside. 
Fry the cutlets in vegetable oil over medium heat until golden brown. The inside of the cutlets may not be ready; they will cook well in the oven. Now place the cutlets in one layer to cool. 
By this time, the yeast dough has already increased in volume well. 
Pour a glass of flour onto the work surface, and then transfer the dough from the container onto it with your hands. 
Teaser network
Knead the dough well, divide it into two parts.
Roll out a piece of dough with a rolling pin into a thin layer. Using a pizza knife, cut the layer into strips. The width of the strips will depend on the length of your cutlet.
Place the cutlet at the beginning of the dough strip and then wrap it in a circle. If you like the cutlet to be very visible around the edges of the dough, then cut the strip of dough thinner.
Place the cutlets in the dough on a baking sheet with parchment at a short distance from each other. In a bowl, mix the yolk with milk (30-50 ml) and brush all the cutlets in the dough. Now leave the cutlets for 15 minutes to allow the dough to rest. Meanwhile, turn the oven to 190 degrees.
Bake the cutlets in the dough for about 30 minutes until golden brown. For a brighter crust, the surface of the cutlets in the dough can also be brushed with an egg mixture.
Cool the finished baked goods slightly and serve. Even when your cutlets are already cold, you can warm them up in the microwave, or simply eat them as is. 
The cutlets in yeast dough turned out simply amazing, try making them, everyone will love this win-win dish.
Cutlets in dough, which can be used as a snack or cooked for breakfast - they are very tasty and satisfying.
You can also use the yeast dough that we will prepare for cutlets for baking sausages. The cutlet in the dough turns out appetizing and very tender. First, let's prepare incredibly juicy minced meat cutlets, without eggs, with bread. The bread gives the cutlets tenderness and airiness. The recipe is the simplest: we do everything quickly and easily.
Product composition
- 300 grams of minced meat;
- 75 grams of onions;
- 80 grams of white bread;
- 120 milliliters of water;
- salt and ground black pepper - to taste;
- breadcrumbs or flour for breading - 4-5 tablespoons.
For the dough (for 9 cutlets)
- 250 grams of wheat flour;
- 30 grams of butter or margarine;
- one fresh chicken egg;
- 5 grams of dry yeast (can be replaced with 15 grams of fresh);
- one teaspoon of granulated sugar;
- a quarter teaspoon of salt.
Yolk for greasing the top.
Step-by-step cooking process
- First, let's prepare the cutlets themselves. Crumble the white bread into a bowl and add cold water. Then squeeze the bread out of the water and transfer it to a blender bowl.
- Peel the onions, cut them into several parts and also place them in the blender bowl.
- Advice. If you will be preparing minced meat yourself rather than buying it at the store, grind the bread and onions along with the meat through a meat grinder.
- Salt and pepper minced meat (I use pork + beef, but you can use any other one) to taste, put bread and onions in it.
- Mix the whole mass very thoroughly.
- Wet your hands with cold water and form the cutlets into the shape you prefer. We lay out the formed blanks on a board covered with a bag.
- Heat a sufficient amount of odorless sunflower oil in a frying pan. Bread the cutlets in flour or breadcrumbs, place in a frying pan and fry on both sides. One side over medium heat, the other over medium heat.
- Place the fried cutlets on paper towels to absorb the remaining oil.
- Let's do the test. In a bowl, mix dry yeast, granulated sugar and salt. Pour in warm milk and stir thoroughly.
- Add one fresh chicken egg to the milk mixture and mix.
- Sift one part of the flour through a sieve into a bowl and stir.
- Sift the second part of the flour onto a work surface and place the dough on it. When the dough becomes a little thicker, add softened butter into it in several additions. After this, the dough will become softer. Continue kneading it for another 5-7 minutes until smooth: it should not stick to your hands or the table.
- Place the finished dough into a bowl and cover with cling film. Place the bowl of dough in the refrigerator for one hour.
- Take the dough out of the refrigerator and roll it out into a sausage shape. We divide it into 9 parts.
- Roll out each part into a rectangle, its width should be slightly less than the width of the cutlets.
- Place the cutlet in the middle of the strip of dough, lift the edges and pinch them. We bend the seam and fasten it.
- Line a baking sheet with parchment paper and place the cutlets seam side down.
- Brush the cutlets with yolk (using a silicone brush).
- Place the baking sheet in the oven preheated to 220 degrees. Bake the cutlets for 20-25 minutes. Bon appetit.
