Stuffed Pork Meat Rolls: The Best Recipes. How to cook stuffed pork neck rolls with champignon mushrooms, cheese, prunes, dried apricots, walnuts, peppers, bacon, garlic, pears, in cream in the oven and in a pan

Cooking a delicious snack may seem difficult to someone, but it is not. The main thing is to have everything at hand necessary ingredients and strictly follow step by step instructions for cooking. One of the snacks that all guests and loved ones will definitely like are prunes rolls. There are a lot of recipes, so you just have to decide which rolls you will treat your guests and loved ones.

What are prunes rolls

Delicious, juicy meat appetizer - this is how you can briefly define stuffed rolls. The basis for cooking is not dough at all, but meat, and they take not only pork or beef, but also chicken and even fish. The main secret lies in the filling, the variety of which has no limit. This appetizer is served both cold and hot. You can cook the sauce separately so that the taste of the dish is even better revealed.

How to cook meat rolls with prunes

The meat roll with the filling is assembled in several steps:

• the base is being prepared;
• the filling is mixed;
• everything is wrapped in a roll;
• dipped in egg mixture
• crumbles in breading.

You can cook an appetizer both in the oven and in a pan, frying on all sides in oil. The first option will appeal to lovers of lighter food, because there is no need to use vegetable oil. Rolls are wrapped in food foil, folded into a sleeve, or simply laid out tightly to each other in shape. The second option is more juicy and high-calorie, with a delicious crispy golden crust. Sauce is served with the rolls: tomato, cream, mayonnaise - there are no special recommendations here, and the choice of sauce depends only on the taste of the chef or the wishes of the guests.

The foundation

The base is made from the sirloin, which does not have cartilage or bones, otherwise your meat rolls with prunes and walnuts will not be very convenient to eat. You can take pork, beef, chicken, even liver, but keep in mind that each type of meat has certain qualities. So, beef is tougher, pork is fatter. It is considered ideal to use chicken fillet, but if you are not worried about the calorie content of the dish, then it is quite possible to cook pork tenderloin rolls.

Preparing the meat takes a little time. What should be done:

1. Rinse the meat with water, remove thick films.
2. Cut into steaks no more than 0.7 cm thick.
3. Gently beat off the pieces with a hammer so that holes do not form, but a dense, but thin canvas is obtained.

Filling

The filling for such rolls can be absolutely any. It should only be taken into account that too juicy components will give a lot of juice, which will flow out during cooking, which will create some difficulties: when frying, oil will splash, when baking, the rolls will not turn out with a crust, but rather will be cooked in own juice. What filling to choose for rolls:

• Cheese with ham: grate the cheese, cut the ham into strips.
• Prunes with walnut: chop the walnut, rinse the dried fruits and cut into small pieces. To mix everything.
• Dried apricots: Rinse dried fruits, cut into pieces or pass through a meat grinder.
• Mushrooms: fry the mushrooms so that excess moisture evaporates. Add cream, simmer.
• Vegetable: Bulgarian pepper, cabbage, carrots cut into thin strips. Mix with soy sauce and fry in a pan for 5 minutes.
• Chopped meat: Scroll the meat through a meat grinder, add salt, pepper, spices to taste.

Recipes for meat rolls with prunes

Cooking meat rolls with filling will not take you much time. Prepare all the necessary ingredients, as well as a baking dish or frying pan. Since such an appetizer can be served in any form (hot or cold), you can safely prepare it in advance. Reheat in the microwave or oven if desired. Next recipes will help you decide what will be on your holiday table.

From chicken fillet

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 160 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Delicious chicken rolls with prunes are sure to please both adults and children. They are very tender, juicy, with a crispy crust. breadcrumbs. You can add a meal cream sauce made from sour cream, garlic and spices to taste. For the base, both the breast and the drumsticks are suitable, from which you will need to carefully cut the meat without damaging its integrity.

Ingredients:

• chicken fillet - 500 g;
• pitted prunes - 150 g;
• garlic - 3 cloves;
• mayonnaise - 100 ml;
• egg - 1 pc.;
• breadcrumbs.

Cooking method:

1. Rinse the chicken, cut into strips 1 cm thick. Beat with a hammer.
2. Soak prunes in cold water to soften. Then cut into small pieces.
3. Finely chop the garlic or pass through a garlic press.
4. Mix dried fruits with garlic and mayonnaise, leave for 1-2 hours to soak.
5. Preheat oven to 180 degrees.
6. Beat the egg with a whisk.
7. Wrap the filling in a chicken base, tie with a thread, dip in an egg and put in a mold.
8. Cook 25 minutes.
9. Sprinkle with fresh herbs before serving.

Pork with walnuts

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Another way to cook delicious snack is to use pork for the base. As a filling, take pitted prunes and walnuts. This dish will become unforgettable and everyone will definitely ask for its secret. They will be just well-prepared meat: carefully beaten and neatly wrapped. These rolls can be served with any tender sauce.

Ingredients:

• pork - 500 g;
• prunes - 200 g;
• walnut - 150 g;
• mayonnaise - 100 ml;
• egg - 1 pc.;
• vegetable oil - for frying;
• breadcrumbs.

Cooking method:

1. Rinse the pork, cut into steaks no more than 0.7 cm thick. Beat with a hammer. Choose the size of the rolls yourself.
2. Soak prunes, chop.
3. Grind the nut, mix with dried fruit and mayonnaise.
4. Put a frying pan on the stove to heat it up. Pour in oil.
5. Put the filling in the prepared meat layers, carefully wrap and tie with a thread.
6. Beat the egg with a whisk.
7. Dip each roll in the egg, then in the breadcrumbs and place in the pan. Fry on each side until golden brown.
8. Fold all the rolls into a baking dish and send to languish in the oven at a temperature of 150 degrees for another 20 minutes.

With prunes and dried apricots

• Time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

The combination of meat with sweet dried fruits cannot be replaced by anything. Such meat rolls with prunes in the oven will go well with red wine. You can choose absolutely any fillet for them: beef, pork, chicken or turkey. Decrease or increase the cooking time depending on your choice so that the meat is cooked through. Ideal with berry or sweet and sour sauce.

Ingredients:

• pork - 600 g;
• prunes - 100 g;
• dried apricots - 100 g;
• hops-suneli;
• salt, pepper - to taste;
• vegetable oil.

Cooking method:

1. Soak dried apricots and prunes in lukewarm water.
2. Cut the meat into steaks no more than 1 cm thick. Beat with a hammer to make it thinner, and it lends itself better to cooking.
3. Sprinkle each piece with spices, salt, pepper and leave to marinate for 2 hours.
4. Chop dry fruits.
5. Roll up the rolls so that the filling does not go beyond the edges. Each roll at the end is tied with a thread.
6. Preheat oven to 200 degrees.
7. Put the blanks in a baking dish and set to cook for 30 minutes.

With prunes and cheese

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 170 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Delicate cheese rolls that just melt in your mouth. For the base, it is better to take pork or chicken. Take any cheese: you can mix several varieties, but be sure to add mozzarella, which, when baked, will become liquid and combine all the components, and in the process of eating it will stretch appetizingly. For piquancy, add garlic or walnuts to the filling, if desired. It is very important to choose a baking dish so that the rolls lie tightly to each other.

Ingredients:

• chicken fillet - 500 g;
• prunes - 150 g;
• cheese - 100 g;
• mozzarella - 100 g;
• garlic - 2 cloves.

Cooking method:

1. Rinse the chicken fillet, cut into strips, beat with a hammer, creating the basis for wrapping the rolls.
2. Rinse prunes, cut into small pieces.
3. Coarsely grate cheese and mozzarella.
4. Mince the garlic.
5. Mix prunes, cheeses and garlic.
6. Wrap the stuffing in the chicken base, tie the rolls with a thread.
7. In a baking dish, fold the blanks so that they lie tightly with each other. This will help keep the cheese from leaking out.
8. Put in the oven (180 degrees) for 30 minutes.

With prunes and vegetables

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 190 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Hearty pork rolls with prunes and vegetables are very tasty. Such an appetizer may well become a main course, because it has everything: meat and vegetables. Serve hot with garlic mayonnaise sauce. The ingredients are interchangeable, so if there is no product at hand, then you can safely do without it. Gives piquant sourness lemon juice, which can be added while frying vegetables.

Ingredients:

• pork neck - 500 g;
• prunes - 50 g;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• cabbage - 100 g;
• soy sauce- 3 tbsp. l.

Cooking method:

1. Rinse the pulp, cut into steaks, beat off until a thin layer is obtained.
2. Pepper, carrot cut into thin strips, chop the cabbage. Add finely chopped prunes.
3. Put vegetables in a preheated pan, add soy sauce and fry for 5-7 minutes.
4. Put vegetable slices on the meat base, wrap in rolls, wrap with thread.
5. Fold the future snack into a baking dish and send it to the oven preheated to 180 degrees for 30 minutes.

With prunes and mushrooms

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Another recipe for delicious rolls that will come in handy for every housewife. You can use absolutely any mushrooms for it, but the easiest way is to make it from champignons, because they do not require long preparation and cook quickly. The main thing is to evaporate all the liquid from them in advance. Use any meat. Serve with cream sauce. As a side dish, serve spaghetti, potato wedges, mashed potatoes.

Ingredients:

• chicken fillet - 500 g;
• prunes - 100 g;
• champignons - 300 g;
• butter- for frying;
• onion - 1 pc.;
• walnut - for sprinkling.

Cooking method:

1. Rinse the fillet, cut into strips, beat off into thin layers.
2. Wash mushrooms with water, cut thinly. Fry in butter until all liquid is gone.
3. Cut the onion into half rings, add to the mushrooms. Fry for 3 more minutes.
4. Finely chop the prunes, lay out to the mushrooms.
5. Wrap the stuffing in the chicken base, tie the rolls with a thread.
6. Put in a mold and bake for 30 minutes in the oven (180 degrees).
7. 5 minutes before the end of cooking, sprinkle the rolls from chicken fillet with prunes on top with walnut crumbs.

Video

This dish is most likely not for the everyday table, but for a festive or special occasion. Although it is quite suitable for a Sunday dinner with the family, because it does not require much hassle and time.

But one thing is for sure - having tried it once, you will definitely want to try it more than once, so we go to the market, or to the supermarket, and here's what we buy:

Ingredients

• Pork pulp (not very fatty loin or neck) - 1 kg .;
• One medium-sized smoked chicken leg;
• Prunes (preferably smoked) - 250 gr.;
• Dried apricots - 250 gr.;
• A couple of cloves of garlic;
• Art. l. honey;
• Butter 70-100 grams;
• Red dry wine 200 gr.;
• Broth (any) 200 gr.;
• Oil for frying 150-180 gr.;
• The black ground pepper, dried paprika, salt to taste.

Step by step recipe

1. Wash and soak dried apricots.

2. And separately prunes.

3. chicken leg free from skin and bones and cut into strips.

4. Cut the meat into portions across the fibers with a thickness of 1-1.5 centimeters.

5. Then put it on a cutting table, cover with a film and lightly beat it off. The purpose of this procedure is not to beat the meat well, but simply to flatten it. You can not cover and beat with a hammer, and with the blunt side of the knife just knock crosswise on the meat.

6. Half of dried apricots, when it has already become soft, cut into halves, add melted butter, mix well.

7. Salt and pepper the prepared meat. Now, on each piece, lay out a chopped leg and a mixture of dried apricots and butter.
We turn it into a roll, fasten it with a toothpick or a special wooden skewer, or you can simply tie it with a thread.

8. We heat the stewpan over a fire, pour in the oil for frying and heat it well. Then we fry our rolls very quickly on all sides. You don’t need to fry until fully cooked, just let it lightly brown for 7-10 minutes.

9. Now put them in a baking dish with high sides and distribute prunes and the remaining dried apricots between the rolls. We put in an oven preheated to 150 degrees.

10. cooking sauce. Put the garlic in the remaining oil in the pan and fry it. Remove the garlic pieces, add flour and fry for one minute until golden brown.

11. Then slowly, with constant stirring, pour in the warm broth. If there was no broth, and you don’t feel like cooking on purpose, then it’s quite possible to do warm water. Let the sauce thicken for 1 minute while you mix the honey and wine.

12. We introduce into the sauce, knead well, letting it boil, but do not boil it down, and immediately turn it off, salt to taste.

13. While we were preparing the sauce, the rolls have been in the oven for five to seven minutes and are waiting for it. Therefore, we take them out and fill them with sauce, but not completely, but a little more than half (the sauce should turn out exactly as much, though it also depends on the form used).

14. Now set the temperature to 200 degrees and bring to readiness within 45-60 minutes. Drizzle with sauce periodically while cooking.

What to serve as a side dish, then there are no special recommendations - trust your taste and desire.
And from myself I can only wish you bon appetit!

Thinking about the main dishes for the festive table? Include in your menu an unusual, spectacular and tasty dish and also easy to prepare meatloaf from pork with dried apricots. Does the combination of meat and dried fruits surprise you? But try it! Sunny, tender, slightly sweet dried apricots go well with baked meat. And this roll looks very elegant.

Baked roll with dried apricots can be prepared from chicken, pork, beef. For holiday table chicken seems to be boring to cook, while beef is tougher and drier than pork. Therefore, it is best to choose a piece of pork with a little fat.

Similarly, you can make meatloaf in foil with prunes - you get a different, no less appetizing taste and a beautiful look.

• Time for preparing: 2 hours
• Servings: 10-12

Ingredients for Pork Meatloaf with Dried Apricots

• 0.7-1 kg of pork;
• 100 g dried apricots;
• 0.5-1 tsp salt;
• ground black pepper;
• 1 st. water;
• fresh herbs for decoration.

This time I cooked pork balyk roll ( lumbar and dorsal part of the carcass of a pig). It is convenient to cut a rounded piece of meat without a bone so that a long layer is obtained, which is then rolled up. But a simpler option is also quite possible - take a few pieces of meat, as for chops, lay them out side by side a little overlap and also roll up.

In addition to the basic spices - salt and pepper - you can add other seasonings for meat that you like: basil, paprika, dried ginger.

How to cook pork meatloaf with dried apricots

Wash the dried apricots and soak them in water for 5-7 minutes. Not boiling water - otherwise there will be little useful in dried fruits, but simply very warm boiled water - 70-80 ° C. After standing, dried apricots will become soft. Do not pour out the water - it is delicious, like an apricot compote.

Rinse the meat and pat dry with paper towels. Then carefully cut the salmon in a spiral to get a long strip. Salt, pepper, sprinkle with spices.

Lay dried apricots on top of the meat in several rows, as shown in the photo.

And roll the roll as tightly as possible. It is very convenient to additionally fix it with such heat-resistant silicone laces for rolls. Or just wrap the meat tightly in foil. If the foil is thin - then in a double layer. When baking in foil, you need to place it with the shiny side out, and the matte side in.

We put the roll in a heat-resistant form or pan, pour 1-1.5 cm of water on the bottom and put it in the oven, heated to 180-200 ° C, on the middle level. We bake from 1.5 to 2 hours - taking into account the size of the roll and the features of your oven. Periodically add water to the mold as it boils away. If the form is glass or ceramic, do not pour cold water- otherwise the dishes may crack, - but hot.

To check if the roll is ready, carefully, using thick pot holders, take out the form. We unfold the foil and try the meat with a knife: is it soft? If not, then you need to continue baking. If the roll is soft and the broth is clear, then the roll is ready. To brown the top a little, you can return the roll to the oven for 10 minutes without covering the foil.

After letting the roll cool completely, cut it with a sharp knife into slices 5-6 mm thick and lay it beautifully on a plate. We decorate with dried apricots and fresh herbs - sprigs of cockerel, dill, basil.

We serve pork meatloaf with dried apricots as an appetizer or with hot dishes.

We will prepare this roll of pork flank. The flank is not an expensive piece of meat (pork or beef).

The flank (bellied belly, hem) is the flesh from the brisket. The flank contains many tissue-connective layers, which makes the flesh tough. In Europe, when cutting a carcass, the flank is separated from the brisket. Since the flank meat contains quite a lot of fat and connective tissue, it is used for cooking first courses, minced meat for pies, but the film is removed from the inside beforehand. It is good to cook rolls from the flank.

Flank is highly valued in cooking. It makes excellent steaks, meat rolls.

In France and Germany, when cutting pork and lamb carcasses, the flank is not separated from the brisket. It is good to soak the flank in a special barbecue marinade or in a marinade with honey for grilling.

The flank of the lamb is in little demand, as it is a rather fatty piece. But the flank is good to cook in the form of a roll filled with stuffing. Lamb flank is a very inexpensive piece of carcass.

I cook with pork flank and it turns out very tasty.