Delicious holiday meat fingers. Pork fingers - stuffed meat! Recipes for fragrant, juicy and rosy fingers with filling for a hearty feast Recipe for pork fingers with prunes

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Hello, dear readers. Today I will tell you and show you how we make pork meat rolls with prunes. But not just with prunes, but we will use various additives for them, such as nuts, dried apricots and hard cheese. The combination of these products with dried plums gives their original taste and differs from each other. You can choose one for yourself and make it your favorite, or even use it as your main one. Our main choice is prunes. But since prunes are sweet, we add additives to the filling with different flavors. It’s just ideal to use sour plums for fingers, but they are not so easy to find.

This recipe can be watched in a 2.36 minute video of photos, which is presented at the end of the article.

We will start as usual, with the selection of ingredients for the dish.

Meat - (we have 750 grams of carbonate)
prunes
nuts, dried apricots, cheese (optional)
salt to taste
ground black pepper to taste
vegetable oil for frying

As I already wrote, we will have three filling options, but you can stop at one.

But first we need to prepare the meat. To do this, you can take tenderloin, neck, and even just pulp. The main thing here is to hit well. Cut the meat into thin slices about 5 - 8 mm. Cut across the grain (perpendicular).

Now we need to beat the meat and make a thin pancake out of it. You can simply do this on a board, or you can also cover it with cling film. The film protects us and our kitchen from excessive splashes. We hit well, but not to the point of holes. Salt and pepper each piece to taste. We do this on the one hand. This is quite enough.

When all the pieces have already been beaten, set aside and prepare the next ingredients. In the meantime, our chops will be salted.

Be sure to wash the prunes. No matter how expensive and good it is, it is mine. I even took a special photo of the water to make it more convincing. And this despite the fact that our prunes are dried, not smoked. That would make the water even blacker.

We place the plums on a paper towel to dry. Now let's look at examples of combining prunes and nuts.

Prunes 3 parts
Walnuts 1 part

We take 150 grams of prunes and 50 grams of nuts. Of course, you can use it equally, but then the rolls will have an unnecessarily nutty taste. This amount is enough for 600 - 700 grams of meat. If you like more filling, then increase the quantity.

Grind plums and nuts in a blender. You can take turns, or you can do it all at once. If you don’t have a blender, then you can simply chop the nuts in a way convenient for you, and just finely chop the prunes.

After the filling is ready, we can begin to wrap our fingers, or rolls (whatever is more convenient for you to call them).

But before that, I want to tell you one secret. To ensure that the rolls are juicy and not dry, I grease the meat with vegetable oil. And not just pork fingers, but any other ones as well. For example, we recently cooked from, it turned out very tasty and not dry.

Before laying out the filling, as I said above, grease the meat with vegetable oil.

In the photo we placed the filling along the long side. In order to prevent the rolls from unfolding during frying, it was necessary to beat the meat well. Or you can pull it together with a thread and fasten it with a toothpick. We didn't do this, but simply placed our fingers with the edge of the meat in the pan. This increases the likelihood that they will not unfold during heat treatment.

But if you only get one turn, then it is better on the short side, so that there are more turns of meat around the filling. Then they definitely won’t unfold, and there’s no need to fasten them.

When we have rolled up our rolls, place them in a frying pan with heated oil, with the edge of the meat (turn) facing down.

We fry for 5 - 7 minutes on each side. We will not put our rolls in the oven, so we fry them well.

If you have large fingers, then you can put them in a frying pan, pour in a little water (or tomato juice, sour cream), cover with a lid and simmer for 15 - 20 minutes. This way everything will definitely not be soggy. But we fried it well, so we didn’t stew it.

The result was these delicious fingers stuffed with prunes and nuts.

The next recipe will be with the addition of sourness to the filling, namely dried apricots. There is sourness in dried apricots, and it is very harmonious with the taste of sweet prunes in your fingers.

You already know how to beat meat. We won't dwell on this.

Here we take equal proportions. And for a piece of meat of 600 - 700 grams, 150 grams of dried apricots and prunes will be enough. Of course, you can add more, but in our experience, this is quite enough. For example, we cut a 750 gram piece of meat into 14 thin slices, and therefore we got 14 rolls.

In each we put one prune and dried apricot. If the berries are small, then put two at a time, as in our photo. We just bought small dried fruits, they were recommended to us by the seller.

After wrapping, fry the fingers in a frying pan. As in the first case, we fry in a hot frying pan (in oil) for 5 - 7 minutes on each side. Check for readiness.

And here are the finished rolls in cross-section. As you can see in the photo, our meat is not dry. And dried apricots add a pleasant sourness to the overall taste and piquancy.

The next recipe we have with the addition of cheese. Any cheese will do, you can use whatever you like.

We take the proportions as one to two. One part cheese and two parts prunes. For a piece of meat of 600 - 700 grams, 150 grams of prunes and 75 grams of cheese will be enough. Again, you can increase or decrease the amount as desired.

We beat the meat as in the first case. Don't forget to lubricate it with vegetable oil.

We cut the prunes into strips, or even smaller. We cut it into small cubes. We grate the cheese into the plums, or you can use a coarse grater. Or you can not rub it, but simply put it in strips on your fingers. But it's better when the plums are wrapped in cheese. This makes the taste more delicate.

Place a small amount of filling on a piece of meat and wrap it up.

And also fry it in a heated frying pan in vegetable oil. The results are such beautiful, tasty and tender rolls. Among all of them, we like them with cheese, for their tenderness and taste.

You can eat them both hot and cold. We like it hot with cheese, but cold with dried apricots. The nutty ones have a nutty flavor and are a little dry compared to others. But we served them with dogwood sauce. It is perfect for any meat. You can see the recipe.

After looking at three recipes, you already know how to cook pork meat rolls with prunes. The recipes are very similar, only the filling differs. Moreover, it can be done either with one prune or with different additives, I would even call them flavoring additives.

We all know that meat is very difficult for the body to digest. And therefore it is better to eat it with vegetables.

This could be a vegetable salad or a vegetable side dish. Anything. But if there is meat on the table, there should also be vegetables. Or fruit. For example, prunes, which can be stuffed into meat.

We will cook meat fingers with prunes. A very interesting, tasty meat dish. It's quite easy to prepare. But it is so interesting that it can be placed on the holiday table.

Meat fingers are a chopped piece of meat with filling. By the way, the filling can be anything - vegetables, mushrooms, boiled eggs. And we will use prunes as a filling.

The end result is a lot of meat and a lot of very tasty gravy. This dish is best served with mashed potatoes.

Ingredients:

Meat - 0.5 kg. It could be pork, beef or chicken. I have pork.
Prunes - 100 grams. We take pitted prunes.
Garlic - three or four cloves,
Flour - two or three tablespoons,
Onion - one medium onion,
Carrots - one medium sized carrot
Sour cream - three tablespoons. Fat content can be any.
Salt, black peppercorns, ground black pepper, bay leaf

For meat fingers with prunes, we take pork; the neck or sirloin part is best. From the fillet, all the pieces will have the same shape, resulting in the fingers being the same size.

The meat must be washed and dried well with a paper towel. Using a sharp knife, cut (across the grain) into pieces 1 cm thick.

Beat the meat with a kitchen hammer (not too hard, there should be no holes) on both sides, using cling film for this. At the same time, the meat will not lose its shape, and the meat juice will not scatter to the sides.

Season the meat pieces with salt and pepper on both sides.

Wash the prunes in cold water, let them dry, remove the seeds, if any. You can use whole berries, or you can cut them into pieces.

Place a few prunes on the edge of the chop.

Roll up.
Take only the white from one egg and beat it with a fork. The remaining egg and yolk will need to be mixed thoroughly; we will need the egg mass for breading.
Brush the edges with beaten egg white; this will help “seal” the fingers and prevent them from unrolling. You can also use a toothpick to secure it.

Salt the beaten egg and yolk, and add a little pepper.
Separately prepare a bowl of flour. You don't have to sift the flour.
Bread the finished rolled fingers first in wheat flour, and then in a beaten egg.
Thanks to the breading, the meat will not lose its juiciness during further stewing.

Choose the best frying pan: thick walls and bottom, non-stick coating, large diameter - that's what we need.

Place it on the fire, pour in the required amount of vegetable oil and heat it well.
Fry the meat fingers until golden brown, turning them occasionally.

Place the rolls in a saucepan or saucepan with a thick bottom.

There was a lot of delicious juice left in the pan where the fingers were fried. Based on it, we will prepare a sauce or gravy in which we will stew the fingers.

Pour cream into the meat juice, season with 1-2 bay leaves, and simmer for 4-5 minutes. The fat content of the cream is not important, but it is still better to take 10% or 20%. If you take it thicker, the dish will turn out too heavy.

Take out the bay leaf (during this time it managed to impart its aroma to the gravy), add chopped herbs (dill, parsley, you can use cilantro if desired) and immediately pour the sauce over the meat fingers in the saucepan. If I prepare gravy for rolls in the summer, I always add fresh spinach leaves. The taste will only benefit from this. There is no need to add salt and pepper to the sauce; in the end it should turn out tender, with a subtle aroma of herbs.

Many people cook pork because it is rich in flavor, filling, and aroma. This meat can be prepared in different ways, but there is one recipe that deserves special attention; it does not require a large number of processes. These are stuffed pork fingers that can be served hot or cold.

How to cook pork fingers?

To make delicious stuffed pork meat fingers, you need to follow these recommendations:

It is better to take pork flesh without bones, veins and cut into even pieces.
Meat preparations should be cut across the fibers into plates and beaten, and pre-coated with spices.
After the filling for the fingers is placed inside, they are twisted and held together with thread or a toothpick.
Sometimes in recipes they resort to breading so that the oil does not penetrate inside the fingers and the juiciness of the rolls continues to be preserved during cooking.
They like to serve various sauces with the fingers to make the meat dish more tender and soft.
Fingers can be served as a main dish; this option can also be used as a cold meat appetizer.

Pork fingers with lard

Fingers with lard will be an extremely tasty and juicy snack. During cooking, you can optionally include finely chopped herbs in their composition, this will add a touch of freshness. You can add additional piquancy to the meat if you pre-marinate it in spices. This dish is served with a vegetable side dish or spicy sauce.

Ingredients:

pork tenderloin – 500 g;
lard – 100 g;
parsley or cilantro - to taste;
spices;
garlic – 1 head;
onion – 1 pc.

Preparation

Marinate pork medallions in spices.
Cut the lard into cubes, add chopped onions and garlic, chopped herbs.
Form pork fingers stuffed with lard, secure them with string and fry in a frying pan.

Fingers with cheese

Pork fingers stuffed with cheese will be extremely piquant. The composition of the remaining components may vary depending on the individual wishes of the housewife; these can be tomatoes, walnuts, herbs, or you can add oregano or paprika. Any type of cheese will do; it will make your fingers juicier.

Ingredients:

pork tenderloin – 600 g;
onions – 3 pcs.;
cheese – 150 g;
tomato paste – 1 tbsp. l.;
walnuts – 1/3 cup;
parsley;
spices.

Preparation

Cut the meat into portions.
Grate the cheese, mix it with tomato paste, chopped herbs, spices, chopped onions.
Fill medallions with cheese puree.
Bake pork fingers with cheese filling in the oven for 1 hour.

Fingers with prunes

There is a recipe that was created for lovers of unusual tastes who are not afraid to add sweet notes to meat. They turn out to be extremely original. When cut, they look very appetizing. For additional flavor, you can place a few bay leaves in the pan.

Ingredients:

pork tenderloin – 600 g;
prunes – 200 g;
seasonings

Preparation

Prepare the meat as for thin chops.
Cut the prunes into pieces.
Wrap the prunes in the meat and secure with skewers.
Bake pork fingers with filling in the oven for 40 minutes.

Fingers with mushrooms

And cheese will be a wonderful decoration for any table. At the same time, the dish will be juicy and satisfying. Additional ingredients force you to pay more attention to this dish, but the result is worth it. The meat can be cooked in the oven or by stewing. When serving, you can sprinkle it with herbs on top.

Ingredients:

pork – 1 kg;
mushrooms – 300 g;
cheese – 150 g;
onion – 1 pc.;
salt.

Preparation

Cut the meat into pieces 1 cm thick and beat them.
Fry chopped mushrooms and onions.
Grate the cheese and add to the mushrooms just before turning off.
Place the filling on the prepared chops and wrap.
Place in a saucepan and add half a glass of water. Simmer over low heat for 30-40 minutes.

Nut fingers - recipe

A very interesting variation would be pork fingers stuffed with nuts. To make this component suitable, the kernels need to be very finely chopped; they go well with herbs, garlic and a variety of spices. The best way to cook is to make a dish in your sleeve.

Ingredients:

pork – 1.5 kg;
garlic – 1 head;
salt;
greens – 1 bunch;
walnuts – 150 g;
vegetable oil – 3 tbsp. l.

Preparation

Cut the meat into plates and beat with a hammer.
Fry the nuts and mix them with herbs, garlic, salt, and puree in a blender.
Place 1.5 tablespoons of filling on each chop. Twist them and secure with toothpicks.
Place pork fingers with nut filling in a sleeve and bake for 1 hour.

Minced meat fingers

Meat fingers made from minced pork cook incredibly quickly. This dish has a certain advantage: it can be frozen and whipped up when guests arrive. When serving, it will be complemented with a side dish for every taste. After frying, it is recommended to place the dish on a paper towel to remove excess fat.

Ingredients:

minced meat – 500 g;
egg – 2 pcs.;
kefir – 35 ml;
onion – 1 pc.;
margarine – 3 tbsp. l.;
vegetable oil – 3 tbsp. l.;
flour – 20 g;
salt pepper.

Preparation

Mix eggs with minced meat, kefir, chopped onion, salt and pepper.
Form long sausages, sprinkle them with flour.
The recipe for pork fingers ends with frying them in a mixture of margarine and vegetable oil.

Meat fingers in the oven

The stuffed pork dish is very popular among housewives. As additional components, you can use all kinds of vegetables, cheese sticks, lard, mushrooms, it all depends on the individual wishes of the hostess. Some ingredients require pre-frying in a pan.

For meat fingers with prunes, we take pork; the neck or sirloin part is best. From the fillet, all the pieces will have the same shape, resulting in the fingers being the same size.

The meat must be washed and dried well with a paper towel. Using a sharp knife, cut (across the grain) into pieces 1 cm thick.

Season the meat pieces with salt and pepper on both sides.

Wash the prunes in cold water, let them dry, remove the seeds, if any. You can use whole berries, or you can cut them into pieces.

Place a few prunes on the edge of the chop.

Choose the best frying pan: thick walls and bottom, non-stick coating, large diameter - that's what we need.

Place it on the fire, pour in the required amount of vegetable oil and heat it well.
Fry the meat fingers until golden brown, turning them occasionally.

Place the rolls in a saucepan or saucepan with a thick bottom.

There was a lot of delicious juice left in the pan where the fingers were fried. Based on it, we will prepare a sauce or gravy in which we will stew the fingers.

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