Mini-zrazy with filling
4 servings
50 minutes
Mini-zrazy with filling are small culinary masterpieces of Russian cuisine that combine the tenderness of minced meat with a surprising surprise inside—a quail egg. This recipe traces back to traditional zrazy, popular in Rus as a hearty and nutritious dish. The special flavor comes from the combination of juicy meat, aromatic onion, and bread crumb that makes the filling particularly soft. Baked in the oven or fried in a pan, they acquire an appetizing golden crust. Mini-zrazy are perfect for festive gatherings, family dinners, or light snacks. They are convenient to serve in portions, and the contrast of textures—the tender filling and firm egg—makes them incredibly interesting in taste. Tasting them evokes the warmth of home cooking and the spirit of ancient Russian traditions.
1
Add chopped onion and bread crumbs to the minced meat. It's better to use not fresh bread, but at least yesterday's, so it is a bit dried out. Otherwise, the zrazy will have a sour taste. Introduce a chicken egg into the minced meat, add salt and pepper to taste, and mix everything well.
- Minced meat: 600 g
- Onion: 1 piece
- White bread: 50 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
We boil and peel the quail eggs. After that, we rinse them with water to remove any shell remnants. We start making zra. We make 2 patties from the minced meat and place a quail egg between them.
- Quail egg: 20 pieces
3
Combine the halves to form a round shape. Place the zra on a greased baking sheet and bake for about 20 minutes in an oven preheated to 200 degrees. You can also just fry them.