Pork pockets with mushrooms and rice

Method

1. 01

   Pork pockets are a great way to cook meat with filling. As a filling, I used: rice, mushrooms, carrots, and also a tomato cut in circles. If you fill your hand, the pockets are prepared very quickly.

2. 02

   Grate the carrots. The champignons and onions are finely cut. Boil the rice until ready. Roast the onions in a pan in a small amount of vegetable oil, then add carrots and mushrooms, cook on a low heat for another 5-7 minutes, periodically stirring. Couple roasting with rice. In addition to the filling, prepare a pork cutout.

3. 03

   Make a cut on each piece of meat, but not to the end.

4. 04

   The meat is to be chopped, then salted and peppered to taste.

5. 05

   Put the filling cooked in the first step, on one half of the meat.

6. 06

   On top of the filling lay out a tomato, thinly sliced with a mug. Cover the filling with the second half of the meat.

7. 07

   So this is what we're looking at, still raw, pocket stuffing.

8. 08

   Next, roast meat pockets on both sides in a pan with heated vegetable oil on a high heat, for 3-5 minutes on each side.

9. 09

   The meat is transferred to the form for baking and removed in a preheated to 190 degrees oven for 35-40 minutes.

10. 10

    Ready-made pork pockets can be served with simple side dishes and fresh vegetables.