Pan-fried sandwiches with meat preparations

Name: Pan-fried sandwiches with meat preparations - Mona H.
Ingredients: For the dough: 500 g flour; 25 g yeast; 250 ml milk; 3 potatoes; 25 g butter; 2 eggs; 1 teaspoon salt; 50 ml oil; 1 teaspoon sugar; for boiling the potatoes. For the filling: leftover meat from the roast: chicken thighs; chicken breast; pork roast; 4 meatballs; 2 schnitzels; 6 bell peppers; 150 g smoked Delaco cheese; 2 tablespoons ketchup.

Sandwiches - Pan-fried sandwiches with meat preparations by Mona H. - Recipia

Pan-fried sandwiches with puff pastry - a leftover delicacy Preparation time: 40 minutes Baking time: 6-8 minutes Total time: 48 minutes Number of servings: 4 sandwiches In this addictive recipe, we turn leftovers from the fridge into fluffy, puff pastry skillet sandwiches. These sandwiches are not only delicious but also versatile, and can easily be taken to take to go for a quick lunch at the office or school. The potato dough adds extra fluffiness, making them really special. Let's get started! Ingredients: *For the dough:* - 500 g flour - 25 g fresh yeast - 250 ml milk - 3 medium potatoes - 25 g butter - 2 eggs - 1 teaspoon salt - 50 ml oil (for the dough and greasing) - 1 teaspoon sugar - water for boiling the potatoes *For the filling:* - meat left over from roasting (chicken thighs, chicken breast, roast pork) - 4 meatballs - 2 pieces of schnitzel - 6 pieces of donuts - 150 g Delaco smoked Delaco cheese - 2 tablespoons ketchup Preparation steps: 1. Potato preparation: Clean, wash and dice the potatoes. Place them in a pot of salted water, just enough to cover them, and boil for 20-25 minutes, until they break up easily with a fork. Once cooked, drain the water and mash them with the butter and 50 ml of hot milk. The result should be a smooth, creamy puree. 2. Preparing the mayonnaise: In a bowl, rub the yeast with the sugar until completely dissolved. Add the rest of the warm milk and a handful of flour, mixing well. Let the mayua rise for 10 minutes in a warm place until frothy. 3. Prepare the dough: In a large bowl, combine the warm mashed potatoes with the mashed potatoes, add the eggs and salt. Mix well, then gradually begin to incorporate the flour. You will get a slightly sticky dough. If it is too sticky, brush the dough and your hands with a little oil to make it easier to handle. Let the dough rise for 15 minutes, covered with a clean towel. 4. Prepare the filling: Meanwhile, prepare the filling. Cut the leftover meat into small pieces, crumble the meatballs and schnitzels, slice the doughnuts and grate the cheese. You can use whatever type of meat you prefer and the fillings can be customized to your taste. 5. Form the sandwiches: Divide the dough into two equal parts. On an oiled table, roll out a sheet of dough, then spread evenly with ketchup. Place the filling on half of the sheet, leaving the edges free to stick the sandwich together. Fold the other half over the filling and press the edges firmly to seal. 6. Sandwich Cooking: Heat a skillet (preferably a grill pan) with a little oil. Place the sandwich in the pan, pricking it gently with a fork so it doesn't swell. Cover the pan with a lid and fry the sandwich for 2-3 minutes on each side, until golden brown and crispy. Repeat with the second sandwich. 7. Serving: These sandwiches are delicious served warm with a fresh salad or creamy yogurt. You can also add an omelette for a more filling option. Useful tips: - Use floury potatoes for a better mashed potato. - If you want to add a spicy touch, include a few slices of chili pepper in the filling. - Sandwiches can be frozen when cool, then reheated in the pan or oven. Nutrition facts: These sandwiches are high in protein thanks to the meat and egg filling, and the potatoes add healthy carbohydrates. Whole wheat flour can be used to boost the fiber content. Frequently asked questions: 1. Can I use other ingredients for stuffing? Of course! These sandwiches are very versatile. Try grilled vegetables, goat cheese or even sautéed mushrooms. 2. How can I keep the dough longer? You can keep the dough covered in the fridge for a day or two, but it's best to use fresh for best results. 3. What other recipes can I try with this dough? This dough is also great for doughnuts or pies with different fillings. By turning leftovers in the fridge into these delicious sandwiches, you not only cut down on food waste, but also delight your taste buds with a quick and tasty meal. I invite you to try this recipe and enjoy the end result!

Category: Sandwiches Author: Mona H. Views: 1 Date: 04.10.2024

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