Minced meat is better to take beef or sirloin, so that it has less fat. And it is even better to twist a piece of meat, then you will definitely know the composition of the minced meat. And twist the onion with him. Well, or grate on a coarse grater, if the minced meat is ready. Also add a couple of cloves of chopped garlic, salt, pepper and knead the minced meat thoroughly.

And for the filling, mix cheese, grated on a coarse grater (in the original - cheddar, but Dutch is also suitable) with sour cream, finely chopped green onions, dill and grated garlic. A little salt and pepper.

We divide the minced meat into 8 parts, form dense cakes, transferring portions from hand to hand with force, flatten slightly and put in a mold greased with sunflower oil. You can also on a baking sheet (I covered it with oiled parchment). But it is better in a form with sides, since in the process of baking, fat is rendered from minced meat. That's why it's better to take as little fat as possible.

In each cake we make a recess in the center, pressing the bottom of the cup and then helping to form an even rim with your fingers.

We put the cheese filling and put in the oven, preheated to 180C.

If there is a grill mode, it is recommended. Bake for 30-35 minutes. When I took out the baking sheet, I saw that part of the cheese filling had escaped from the cheesecakes and was now boiling on the baking sheet in the company of the fat rendered from the minced meat. The appearance of the dish was not at all presentable. Oh, how am I going to show this to readers? I thought. I didn't take a picture of that moment :)

Step 1: Start kneading the dough.

In a small container, you can in a glass, dilute the yeast with sugar and 5 tablespoons of warm water. Pour flour into a deep plate and add salt, kefir, protein and oil. After the yeast is soaked, stir the mixture and pour into the flour. We mix everything thoroughly so that there are no lumps, no mixed meki. As soon as we finish this process, put the dough aside, preferably in a warm place, so that it rises well.

Step 2: Let's start stuffing.

The filling will be meaty, delicious. To do this, we need to cut the onion into cubes and fry in oil until golden brown. Then we take our fatty bacon and also the mode of cubes and throw it to the onion, stirring occasionally. The chicken will also have to be cut into cubes so that it does not stand out with us, then throw it into the pan. Fry until fully cooked. As soon as the split pan is removed, we throw cream cheese into the filling and mix well.

Step 3: Roll out the dough.

Roll out the dough into a large circle. Do not make the layer too thin, because you will not be able to make houses for the filling later. Cut out the circle with a glass and you will get the figures shown in the picture above. I got 25 pieces. Roll the remaining dough into a thick rope and twist over the circles. We leave our blanks warm for half an hour.
After the appointed time, grease with dressing, which includes: yolk and 1 tablespoon of milk.

Step 4: Lay out the filling.

We take a small spoon and put the filling in the house. Then we send it to the oven for 20 minutes at a temperature of 200ºС.

Step 5: Serve.

These are the meat tarts we get. Enjoy your meal!

If you don’t have bacon on hand, I can advise you to replace it with flask, doctor’s or dining room, it will work out well too.

Before you put the cheesecakes in the oven, heat it up well.

You can take kefir not purchased, but homemade. Buy a bottle of fresh milk and keep it before it turns sour. And you will get homemade kefir.

Recipe meat tarts with cottage cheese:

Firstly, it is necessary to prepare a base of minced meat, in which the curd filling will be laid out. To do this, drive an egg into the pork and beef mince, add spices and spices to taste.

Mix everything, mix thoroughly with your hands and add grated hard cheese (leave the melted cheese for the curd filling).

From minced meat, first roll into balls (weighing approximately 70-80 g of minced meat), and then from the balls form the basis for the cheesecakes themselves with a recess in the middle and edges about a centimeter wide. From 0.5 kg of minced meat, 6-8 such bases are obtained for our meat tarts.

For the curd filling, grind the cottage cheese with grated melted cheese.

Roll the curd and cheese mass into balls according to the number of meat bases and place them in the recess of each cheesecake. Try to make the meat base a little larger, because when baking, the meat will fry and shrink a little, which means that if there is too much curd filling, it may end up on the baking sheet.

Bake cheesecakes at a temperature of 180 degrees. Baking time - 20-25 minutes until the curd is browned.

As soon as the meatballs are baked, serve immediately! They are very tasty piping hot, but the next day, after warming up in a microwave oven or a frying pan, they will be very good. Do not forget to serve them with fresh vegetables, any sauce or vegetable salad.

Surely many of us remember the taste of cheesecakes from childhood. They were with cottage cheese, very tasty and fragrant. Cheesecakes are round cakes with an open filling inside. Basically, cheesecakes are made from yeast dough. Nowadays, such pastries can be prepared with any filling. This is a hearty addition to both a homemade dinner and a festive table.

To prepare cheesecakes with meat, take such products.

I love making dough in a bread maker. She is very good at kneading dough. You are guided by your technique, as the product tab may differ. I use liquid products first, then dry products. So, pour warm milk, sunflower oil, add salt, sugar, sifted wheat flour and dry yeast. We start the program "dough". My time is 1 hour 15 minutes.

In the meantime, prepare the filling. Cut the onion into cubes. Add sunflower oil, chopped onion and minced meat to the pan. Minced meat, use any, at your discretion. Fry over moderate heat, stirring occasionally, until tender. At the end, season with salt and ground pepper. We cool the filling.

The dough is ready.

Lay out on a board and crush. If necessary, dust with flour. We form a sausage and cut into 8 pieces. We crush each piece and form a ball. Roll out with a rolling pin or stretch with your hands, with a diameter of 8-9 mm.

We put the cakes on a baking sheet with parchment, cover with a towel and leave for 20-30 minutes in a warm place.

Make a hole in the center for the filling.

Add filling and press down with a spoon. Lubricate with whipped yolk and send to the oven at 180 degrees. Bake for 30-40 minutes until golden brown.

Meatballs are ready.

Enjoy your meal!