The most delicious meat dishes Zvonareva Agafya Tikhonovna

VARIOUS MEAT FILLINGS FOR PIES

VARIOUS MEAT FILLINGS FOR PIES

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A wonderful opportunity to satisfy a slight hunger, please your family and remember your own childhood - pies with minced meat. Baked, fried, made from butter, puff pastry or unleavened dough, they are wonderful in any design. Recipes for meat filling and dough are kept in family notebooks and passed down from generation to generation.

How to cook meat pies

Do you have a signature recipe for such baked goods? Do you know how to prepare meat pies so that they delight not only with their taste, but also with their beautiful appearance and breathtaking aroma? If not, it's time to learn how to do it. First, decide on the type of dough, cooking method and filling. Various pastries are made from simple (unleavened), puff pastry and butter dough. Pies fried in vegetable oil are good. If they are stuffed with raw minced meat, they are called belyashi. Pie dough can even be made from potatoes.

How to prepare meat filling

Have you decided what's outside? After this, you need to decide what the inner world of your baking will be like. The meat filling for pies is made from raw, fried or boiled beef, pork, and lamb. You can use poultry (turkey, chicken) or rabbit. Offal lovers will be pleased with simple and complex fillings with liver. Minced meat is often mixed with vegetables and some types of fruits, filling fried or baked pies with this mixture.

Should it be fried?

How many housewives - so many secrets. Some of them prefer to fry the minced meat for pies, others do not. Boiled meat in minced meat turns out tender, children eat baked goods with such filling with pleasure. Fried minced meat with the addition of spices and sautéed onions becomes more piquant. You can try the filling from raw meat, twisted and fried with onions in a frying pan. It is important to remember: when you start making pies, the filling must be cool.

Recipes

To find the best, try different things. Below are ten options for preparing the dough and filling. These are basic recipes; experienced housewives can modify them by replacing some ingredients with analogues. Experiment with fillings to find out what your loved ones like best. Don't be afraid to try new, unusual doughs. Yeast-based, soda-based, puff pastry, unleavened, shortbread and even potato – each of them is worthy of becoming the basis of your baking. Choose your own recipe for pies, let your home smell of fresh baked goods more often.

In the oven

• Number of servings: 6 (12 pieces).
• Calorie content of the dish: 1200 kcal (different for each recipe)
• Cuisine: Russian.
• Difficulty: medium.

The simplest recipe for pies in the oven does not require expensive products. Everything you need will definitely be found in your kitchen. For the filling, use boiled beef or pork. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have plenty of time to cook; the pie dough should rise well.

Ingredients:

• wheat flour - about 700 g;
• instant dry yeast – 1.5 tsp;
• milk (water) – 1 glass;
• sugar – 2 tbsp. l;
• sunflower oil – 50 ml;
• salt – 1 tsp;
• boiled fillet – 0.3 kg;
• onion – 1 pc.;
• spices.

Cooking method:

1. Dissolve sugar and dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Add salt, vegetable oil (three tablespoons), stir. Gradually stir in all the remaining flour to form an elastic ball of dough. Cover it with a clean towel and leave for two hours.
2. While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or chop very finely. Fry the mixture using the remaining vegetable oil. Don't forget to add salt and spices.
3. Knead the risen dough with your hands and knead lightly. Tear small pieces from the ball, form them into circles 0.5-0.7 cm thick. This can be done simply with your fingers or use a rolling pin.
4. Carefully place a spoonful of cooled filling inside the workpiece, carefully fasten the edges, and place the products on a greased baking sheet.
5. Cover the baked pies with a towel and place in a warm place for 20 minutes.
6. Bake in an oven preheated to 180-200 degrees. Baking time – 20 minutes.

Fried

• Cooking time: about 3 hours.
• Calorie content of the dish: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Belyashi, or fried meat pies, are a great way to satisfy your hunger, warm up and get unprecedented pleasure. Their analogues exist in the kitchen customs of different peoples. In Russian traditions, they are served with soup, broth, and other hot first courses. There are people who like to eat them with sweet tea. The classic filling for pan-fried pies includes half and half beef and fatty pork, with the addition of onions and garlic, but this is not a requirement. Any high-quality minced meat is suitable for whites.

Ingredients:

• wheat flour – 900 g;
• milk – 0.5 l;
• yeast – 50 g;
• sugar – 2 tbsp. l.;
• margarine – 200 g;
• egg – 2 pcs.;
• pork pulp – 250 g;
• beef pulp – 250 g;
• onion (large) – 1 pc.;
• garlic – 2 cloves;
• white loaf – 60 g;
• kefir – 0.5 cups;
• salt pepper.

Cooking method:

1. Make the dough: dissolve yeast, sugar and one glass of flour in heated milk. To ferment, leave the mixture warm for forty minutes. It should rise under cover (lid, film).
2. In the meantime, you need to prepare the minced meat. Chop the meat product together with the onion (you can use an electric meat grinder), mix. Soak the bread with kefir, add the mixture to the meat preparation. Salt and season with pepper.
3. Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while stirring with a spoon. Then place the dough mixture from the bowl on the table, knead it with your hands, adding flour. The dough should become elastic. Cover it and leave it to rise in a warm place.
4. After an hour, you can form and fry the whites. Knead a small piece of dough with your fingers or roll it into a round cake. You need to place a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to form a pouch. Give the bag a flat cake shape. There should be a small hole left on one side.
5. Place the whites in a frying pan with boiling oil first, the side with the hole. Fry over medium heat until desired brown color. Then turn the white meat over and keep it in the pan until the second half is cooked.
6. Place the products on a dish and cover with a clean cloth (towel). It is better to eat belyashi hot.

Puff

• Cooking time: about 3 hours.
• Number of servings: 8-10 (16-20 pieces).
• Calorie content of the dish: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Puff pastry is the pinnacle of home baking, you will have to tinker with it. But the time and effort spent will not be in vain: puff pastry pies will definitely delight your guests. Even a picky child will not become capricious at the sight of such a delicacy. Multi-layering is achieved by a special method of kneading the dough, when it is repeatedly folded and sandwiched with oil. This is how you can layer simple yeast or butter.

Ingredients:

• wheat flour – 0.5 kg;
• margarine – 400 g;
• egg – 1 pc.;
• salt – 1/2 tsp;
• vinegar 7% – 1 tbsp. l.;
• water from the refrigerator – 200 ml;
• boiled chicken fillet – 2 pcs.;
• onion – 1 pc.;
• olive oil – 2 tbsp. l.;
• greens (dill, parsley) - a small bunch.

Cooking method:

1. Break an egg into a bowl with measuring divisions, add salt, vinegar, and stir thoroughly. Add as much very cold water as needed to make 250 ml of mixture. Place the liquid in the refrigerator.
2. Pour half a kilo of flour directly onto the table. Using a coarse grater, grind the margarine. Dip it into flour more often as you grate. Mix the margarine shavings with all the flour.
3. Spoon the flour and margarine mixture into a mound, make a well in the top and carefully pour in the liquid from the refrigerator. Mix quickly and form a lump. It cannot be kneaded, only squeezed, collecting small fractions of margarine and flour from the table.
4. Keep the finished lump in the refrigerator for at least two hours (it is better to make the dough in advance, six or ten hours before).
5. Prepare the filling: twist the boiled fillet, fry along with finely chopped onion. Don’t forget to salt, season with spices and add chopped herbs to taste.
6. Cut a piece of dough, roll it into a layer, form pies of any shape and bake immediately.

Juicy

• Cooking time: about 3 hours.
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Pies with minced meat in the oven turn out tasty and juicy. Raw meat, when baked, produces a lot of juice. Baked goods soaked in the middle and covered with a golden brown crust on top are not only fragrant, but also incredibly beautiful. Take the meat that you like best. Tender veal produces a dietary product suitable for baby food. Men will appreciate the pork neck filling, and poultry lovers can use minced chicken.

Ingredients:

• wheat flour – 0.6 kg;
• butter – 70 g;
• pressed yeast – 25 g;
• milk – 100 ml;
• egg – 3 pcs.;
• sugar – 2 tbsp. l.;
• boneless pulp – 350 g;
• salt – 1 tsp;
• black pepper.

Cooking method:

1. Place the dough: dilute the yeast in heated milk (90 ml), add sugar, leave for 30-40 minutes.
2. Melt the butter in 100 ml of hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
3. In a deep bowl, combine the mixture with the dough. Adding flour in parts, knead a soft, elastic dough (it should stick a little to your hands).
4. Cover the dough with a cloth or film and leave it in a warm place to rise. You can continue working with it no earlier than an hour later.
5. Prepare the minced meat by grinding the meat and onions in a meat grinder twice. Salt, pepper, white of one egg. Add the remaining 10 ml of milk. The minced meat filling for the pies is ready.
6. Divide the dough into 10-12 koloboks of the same size, roll them out with a rolling pin, turning them into circles 5-7 mm thick. Place the meat preparation with a spoon, placing it in the center of the circle. Blind the edges to form a pie.
7. Using a silicone brush, brush the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal oven temperature is 190 degrees.

Yeast

• Cooking time: about 3 hours.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Classic yeast pies are produced at large enterprises, in small bakeries and at home. A step-by-step recipe with photos for such baking is popular and accessible. The dough described below is universal. It is used to bake buns, sweet and savory pies. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, and, if desired, fried with onions and spices.

Ingredients:

• wheat flour - about 700 g;
• dry yeast – 2 tsp;
• sugar – 3 tbsp. l.;
• salt – 1 tsp;
• milk – 1 glass;
• egg – 3 pcs.;
• vegetable oil – 6 tbsp. l.;
• minced meat – 0.5 kg;
• onion – 1 pc.;
• ground pepper.

Cooking method:

1. You can entrust the work of kneading dough to “professionals”. Use a bread machine or food processor with a dough kneading function; they will do this just as well as you.
2. If this is not possible, mix some of the sifted flour with yeast and sugar. Combine eggs, salt, milk, vegetable oil (three tablespoons), add flour and yeast to this, mix with a spoon.
3. Add the remaining flour and knead. You should have a tender, soft, but elastic dough. Leave it to rise for one hour.
4. Prepare the filling. Grind the boiled meat and onions in a meat grinder, fry, add salt and your favorite spices.
5. Form pies by tearing off a piece of dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
6. Brush each pie with beaten egg. You can simply dip them in the egg mixture, but using a brush is more economical. Bake in a hot oven until beautifully golden brown.

With meat and rice

• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

To prepare pies with meat and rice in the oven, you can use any suitable dough: simple, yeast, puff pastry or even shortbread. Each of these baked goods will be different, but each will taste wonderful. Rice and meat complement each other perfectly; green onions complete this duet to perfection. Choose the dough to your taste - and get to work!

Ingredients:

• wheat flour - about 700 g;
• dry yeast – 2 tsp;
• sugar – 3 tbsp. l.;
• salt – 1 tsp;
• milk – 1 glass;
• egg – 3 pcs.;
• vegetable oil – 3 tbsp. l.;
• minced pork – 250 g;
• boiled rice – 250 g;
• bouillon cube – 1 pc.;
• green onions – 5-6 pcs.;
• ground pepper.

Cooking method:

1. Prepare the dough in a bread machine or food processor. To do this, pour liquid ingredients into a container (milk, two eggs, vegetable oil), pour dry ingredients on top (flour, sugar, two teaspoons of yeast and sugar). Turn on the “dough mixer” program.
2. Meanwhile, prepare the minced meat. Fry the minced meat in a frying pan. Fatty pork does not need additional oil for frying. In a non-stick frying pan, bring the meat to readiness, add the mashed bouillon cube and a little water, simmer for three minutes.
3. Mix the minced meat with boiled rice, add salt and pepper to taste. Chop the onion feathers and mix them with the minced meat.
4. Roll out the dough, cut out round pieces, put a large spoonful of filling into each, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
5. Brush the pies with egg and bake until the crust is golden brown. The oven temperature should be at least 180 degrees. Baking time is about 40 minutes.

Open

• Cooking time: about 2 hours.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 251 kcal.
• Cuisine: Tatar
• Difficulty: medium.

These open meat pies are one of the most famous dishes of Tatar cuisine. Echpochmak, as the Tatars call them, have a complex filling of meat, potatoes and onions. When baking, broth is added to them, which makes the pie amazingly tender. It is important to prepare the minced meat correctly: cut the meat and potatoes into small cubes, grate the onions on the fine side of a grater. The smaller the potato cubes, the more filling will fit into the echpochmak (and there should be a lot of it).

Ingredients:

• premium wheat flour – 600 g;
• milk – 1 glass;
• margarine – 125 g;
• dry yeast – 2 tsp;
• sugar – 1 tbsp. l.;
• lamb or beef pulp – 600 g;
• potatoes – 500 g;
• onion (large) – 2 pcs.;
• butter – 100 g;
• egg – 1 pc.;
• broth – 2/3 cup;
• salt pepper.

Cooking method:

1. Dissolve yeast and sugar in warm milk, add melted margarine and a little salt. Add flour little by little and knead into a thick dough.
2. Chop the meat, potatoes, grate the onions. Mix the filling ingredients, pour melted butter over the mixture, and stir. Use pepper as seasoning. Add salt to taste.
3. Roll out the dough, cut out round pieces. Place the filling in the middle of the flatbread and form a triangle out of it. Raise the edges of the dough towards the middle on three sides, mold, leaving a hole in the middle. You will get a triangular open pie.
4. Cover the holes with “lids” - pieces of dough; they will need to be removed later.
5. Carefully place the triangles on a baking sheet, brush with beaten egg, and bake.
6. 10 minutes before the end of the process, remove the baking sheet from the oven, remove the “lids,” pour a couple of tablespoons of broth inside each pie, and return to finish baking. The total baking time is about 45 minutes, temperature is 180-200 degrees.

On kefir

• Cooking time: up to 40 minutes.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 234 kcal.
• Cuisine: Russian
• Difficulty: easy.

Quick yeast-free fried pies with kefir are an excellent solution if you need baked goods urgently. They are convenient to take with you on a picnic or put in a schoolchild or student’s lunchbox. Unlike yeast dough, kefir dough does not need long kneading, it does not need time to rise. For these pies, use minced boiled fillet to your taste. You can add fried onions, carrots or any fresh herbs to it.

Ingredients:

• wheat flour – 600 g;
• kefir – 300 ml;
• soda – 1/3 tsp;
• vegetable oil – 4 tbsp. l.;
• sugar – 1 tsp;
• salt – 1/3 tsp;
• minced meat – 400-500 g.

Cooking method:

1. Pour flour into a bowl and make a well in the center. Mix kefir, butter, salt, sugar and soda. Gradually pour the resulting liquid into the flour, kneading the dough. It should stick slightly to your hands.
2. Roll out the dough into a layer, cut out blanks from it in the form of circles.
3. Place the filling in the center of the circle and form the product into the desired shape.
4. Fry the pies, turning them several times.
5. Place the finished pies in a container with a lid.

With cabbage

• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 234 kcal.
• Purpose: savory baked goods, for soup.
• Cuisine: Russian
• Difficulty: easy.

As a variation of the previous recipe, try making pies with cabbage and meat. To prevent the taste of meat from being “lost,” the proportion of cabbage should not exceed 50%. It is fried or stewed with onions, carrots, and tomatoes. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling harmonizes perfectly with kefir dough. For frying, use only refined oil.

Ingredients:

• wheat flour – 600 g;
• kefir – 300 ml;
• vegetable oil – 4 tbsp. l.;
• soda – 1/3 tsp;
• sugar – 1 tsp;
• salt – 1/3 tsp;
• minced beef or lean pork – 250 g;
• fried or stewed cabbage – 250 g;
• salt, spices.

Cooking method:

1. Pour soda, salt, sugar into kefir and stir. Add vegetable oil. Pour this mixture little by little into the flour piled in a bowl, quickly mix into a lump of dough.
2. While you are making minced meat, do not let the dough dry out - pack it in a bag. Cling film is also suitable for this.
3. Fry the chopped meat in a frying pan until cooked, combine with stewed cabbage.
4. Using a rolling pin, roll out part of the dough into a layer 0.5-0.7 cm thick. Using a glass, cut out circles and fill them with meat and cabbage filling. Seal the edges of the pie tightly. Fry starting from the side where the seam is.
5. Place the finished pies in a pan, cover with a lid or film.

With potatoes

• Cooking time: about an hour.
• Number of servings: 5-6.
• Calorie content of the dish: 187 kcal.
• Purpose: breakfast, second course.
• Cuisine: Russian
• Difficulty: easy.

Meat and potato pies come in different varieties. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (they are called zrazy) are fried in oil and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or boiled potatoes in their jackets, twisted in a meat grinder. Boiled meat, chopped and fried, is used as minced meat. Warm aromatic zrazy is a wonderful breakfast for the whole family.

Ingredients:

• potatoes – 600 g;
• egg – 2 pcs.;
• boiled veal – 400 g;
• onion – 1 pc.;
• vegetable oil – 100 ml;
• salt pepper.

Cooking method:

1. Boil the potatoes in their jackets, peel them, and pass through a meat grinder. Add salt, eggs and knead until the mixture becomes homogeneous.
2. Chop the onion and grind the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add the minced meat, continue frying for about five minutes. Don't forget to stir. Salt and season with pepper.
3. Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to form a round cake. Place a spoonful of minced meat in the center and seal the edges to make a pie. To prevent the potato dough from sticking to your hands, grease them with vegetable oil.
4. Fry the zrazy over high heat on both sides.

With apple

• Cooking time: about an hour.
• Number of servings: 4-5 (8-10 pieces).
• Calorie content of the dish: 217 kcal.
• Purpose: savory baked goods.
• Cuisine: Russian
• Difficulty: easy.

Try to prepare delicious pastries using a recipe that many will find surprising and even strange. Pies with meat and apples are a dish worthy of a gourmet. It is important to choose the right variety of apples. Green, firm, and sour are best. Of the old varieties, Antonovka is ideal, and of the new ones, Granny Smith. Any dough can be used. If you have never tried pies with this filling, take a ready-made puff pastry.

Ingredients:

• ready-made puff pastry – 0.5 kg;
• minced pork – 0.5 kg;
• butter – 30 g;
• onion – 1 pc.;
• green apple (large) – 1 pc.;
• egg – 1 pc.;
• salt pepper.

Cooking method:

1. Fry the onion in butter until browned. Add minced meat to the pan and fry until done. Salt and season with pepper.
2. Peel the apple and cut it into thin slices.
3. Roll out the dough. Divide it into 8-10 squares. Place minced meat on each piece, cover it with several (3-5) apple slices. Form triangular pies by folding the dough diagonally and sealing the edges.
4. Brush the top side of the pies with beaten egg and bake for about 40 minutes in an oven preheated to 190-200 degrees.
5. These pies are very tasty when served warm.

Video

Discuss

Meat pies: step-by-step recipes with photos

After holiday delicacies, I happily return to simple yeast baking. Moreover, it’s winter now – it’s time to bake ruddy meat pies in the oven; the step-by-step recipe with photos will be very detailed, designed for beginners. I make a dough made from yeast dough and filled with boiled meat with fried onions and peppers. The pies turn out delicious, fluffy, with a thin soft crust and a very juicy meat filling. Although the dough is prepared using the sponge method, it is very easy to prepare, rises quickly and has never misfired.

My recipe for meat pies is designed for a small portion, it turns out to be 12-15 pieces, just for one baking sheet. Which is very convenient: it takes little time, and for the filling you can use the meat from which the broth was cooked for the first courses. If you need to bake more, double the proportions.

Ingredients

To prepare yeast pies with meat you will need:

• warm milk – 0.5 cups;
• fresh pressed yeast – 12 g;
• sugar – 1 tbsp. l;
• salt – 0.5 tsp;
• flour - 3 tbsp. l. with a slide.

• egg – 1 pc;
• Sunflower oil – 3 tbsp. l;
• flour – 150 g.

• boiled beef – 200 g;
• onions – 2 pcs;
• salt, pepper to taste;
• sunflower oil – 4 tbsp. l.

How to cook meat pies in the oven. Recipe

For the filling I used beef, the adrenal part. If you prefer pork, choose moderately fatty meat. You can take it with the bone, cook broth for soup, and use the meat as a filling. Pour cold water over the meat and bring to a boil. When the foam starts to rise, I collect it with a slotted spoon to keep the surface clean.

The beef is cooked for an hour and a half until tender. An hour is enough for pork, but if the piece is large or stringy, then you need to increase it to one and a half hours. I left the meat in the broth until the dough cools down until it rises.

I make the dough for meat pies using yeast dough. I mix fresh yeast (the kind sold in cubes or bars), sugar and salt.

I knead with a spoon and grind until the sugar begins to melt and a liquid brownish paste forms. I pour in warm milk.

I stir, dissolving grains of sugar and salt. I add a little flour.

The dough will be liquid, similar to pancake batter. There is no need to make it thicker; thick dough takes longer to prepare, and liquid dough will begin to foam and rise within 10-15 minutes. I put the bowl with the dough in a warm place for 20-30 minutes.

Although the dough is liquid, it needs to ferment and rise well. When it increases several times, and bubbles and holes appear on the surface, it means the dough is ripe. You can add the rest of the ingredients and knead the dough.

I transfer the dough into a larger bowl. I pour the scrambled egg in there.

The composition of the dough for baked meat pies is very simple; it contains neither butter nor sour cream. To make it better knead and loose, I add vegetable oil.

I sift the flour, about two-thirds of the required amount. I will add the rest little by little when kneading.

Having mixed all the components of the dough to a loose, lumpy consistency, place it on a board and gradually add the rest of the flour. I knead with my hands for about 15 minutes, rolling the dough over the flour.

After some time, it will become soft, plastic, and stop sticking to your hands. By pressing the bun, you will feel how it springs under your palms and rounds again. Place the kneaded dough back into the bowl, greasing the bottom and sides with oil. Cover with a lid and leave in a warm place for an hour or until it triples in size.

While the dough is rising, I prepare the filling. I cut the onion into small cubes. With onions, the meat filling for pies in the oven will be much tastier and juicier. So don’t skimp on the onions!

Heat the oil in a frying pan and add the onion. Stirring, bring to transparency and turn down the heat to low. I leave the onion to simmer for ten minutes until it becomes soft, with a light golden hue.

Advice.When frying onions, do not leave them unattended. Stir, watch the fire and do not forget that onions have the ability to burn instantly. Burnt onions have a bitter taste and are not suitable for stuffing.

I take the meat out of the broth. I cut it into pieces so that it is convenient to push it into the meat grinder.

I twist it once through a meat grinder with a regular wire rack. I pour the minced meat into a bowl.

I put the fried onions there along with the oil. If someone in the family does not like fried onions, grind them in a meat grinder alternating with pieces of meat.

I add salt and season with ground black pepper. You can add a pinch of nutmeg or coriander - use the spices you usually season meat dishes with.

I mix everything, as if lightly grinding the meat filling for the pies. The consistency will be slightly viscous and will not crumble.

Advice.If the filling is crumbly, it will spill out of the pies, making filling and eating them not very convenient. Add a spoonful of water or broth and stir again.

The dough for meat pies has risen and increased three to four times. I crumple it around the edges, pressing it with my palm.

I divide it into equal pieces weighing 30 grams. I roll each piece into a bun, covering it with a slightly bent palm. You need to roll on a board or table without sprinkling the surface with flour, but place it on the flour so that the dough does not stick.

Cover the pieces with film and leave for 10-12 minutes. During this time, the buns will round, grow a little and become softer. I turn on the oven and let it heat up to 180 degrees.

I knead several koloboks into flat cakes about 1.5 cm thick. There is no need for a rolling pin, the dough is very soft, flexible, and stretches well. I spread 1.5-2 teaspoons of filling. If you doubt that you can divide into equal portions, use a kitchen scale. I used 20 grams for each pie. Lifting the edges, I squeeze it tightly over the minced meat.

Then I pinch from the middle to the edges. If the filling falls out, I correct it and push it back in. You will get a small, neat pie with a scallop on top. To make the seam tighter, I gather the comb into folds, tucking it inward. This is how I start all the pies.

I cover the baking sheet with paper. I place the pies seam side down at a distance from one another. Cover with a towel and place on the stove to proof. Do not skip this stage - without proofing, the meat pies will not rise in the oven and will be tough.

After 15-20 minutes, the pies will increase in size, fit, and become fluffy. I beat the egg until light foam, grease each pie on top and sides.

Place the pan with the pies in the oven on the middle level. Temperature 180 degrees. The meat pies are baked in the oven for 20-25 minutes until golden brown and glossy.

I remove the finished meat pies from yeast dough from the hot baking sheet onto a board or transfer them to a large bowl. I make sure to cover it with a light towel and let it gradually subside from the heat. If you don't cover and leave it on the baking sheet, the top will dry out and the bottom of the pies will become soggy.

Well, the meat pies are baked in the oven and have cooled a little - it’s time to try them. Very tasty, they have enough filling, and the dough is tender and soft. I hope, friends, that you will like my recipe for baked meat pies. Happy baking, beautiful and delicious pies! Your Plyushkin.

One version of the recipe for making pies in video format

In fact, there is no meat that would not be suitable for filling. Various combinations are possible, both unexpected and the most traditional.

Classic version

Many people like pies only with meat, in this case it is good to combine different types, for example beef with pork.

You will need:

• 0.3 kg beef tenderloin;
• 0.3 kg pork pulp;
• 2 onions;
• salt to taste;
• 50 ml refined oil;
• 2 pinches of black pepper.

It will take: 30 minutes.

Energy value: 89 kcal.

Cooking method:

Note: you can grind the meat in a blender bowl, and, in addition to the onion, add 2 cloves of garlic and fresh herbs.

Recipes for minced meat fillings

You can make a “monoflavor” pie, for example, with minced beef, or you can make assorted meats.

Assorted

Required:

• 250 grams each of minced pork and beef;
• 2 onions;
• butter at your discretion;
• 2 pinches of ground pepper;
• 10 g salt.

Time spent: 20-25 minutes.

Calorie content: 90 kcal.

Cooking method:

1. Chop two onions into cubes. Melt the butter in a frying pan, add the prepared vegetable, simmer until the pieces become transparent.
2. It's time to add the minced meat, and to make the filling homogeneous, mash the meat with a fork right in the frying pan. Cook with constant stirring until golden brown.
3. At the end of cooking, season the filling to your taste with salt and pepper, cover the pan with a lid, and simmer for 10 minutes.

With rice

Necessary:

• 500 grams of minced meat (any kind will do);
• 1 cup rice;
• 2 glasses of plain water;
• salt and spices to taste.

Cooking time: 35 minutes.

Calorie content: 60 kcal.

Preparation:

1. Boil the rice.
2. Mix it with minced meat.
3. Add salt and spices.

Beef

Required:

• 30-40 g vegetable oil;
• 3 sprigs of leaf parsley;
• 0.5 kg minced beef;
• 1 large onion;
• 2 tbsp. butter;
• salt to taste.

Cooking will take 25 minutes.

Calorie content per serving: 80 kcal.

How to do:

1. Finely chop the peeled onion. Heat refined oil in a frying pan and brown the onion.
2. Add raw minced meat to the fried onion, mash it with a spatula so that there are no lumps, add butter. Simmer for 10 minutes, stirring occasionally. Remove from heat and season to your liking.
3. Chop the leaf parsley and add to the meat, stir.

If you don't like parsley, fresh dill works well.

Cooking options for boiled meat

From a boiled piece of meat, prepare a pure meat filling or add various fillings to it, for example, juicy carrots and chicken eggs.

Traditional recipe

Required:

• 0.5 kg of boiled meat;
• 1 juicy carrot;
• 1 small onion;
• 50 g refined oil;
• 60 ml broth;
• ground black pepper;
• 15 grams of salt.

Preparation: 20 minutes.

Serving: 79 kcal.

Preparation:

1. Pass the boiled piece of meat through a meat grinder or chop with a blender. No utensils - cut with a knife.
2. Chop the onion into cubes, grate the carrots, fry the vegetables in hot oil until golden brown.
3. Add chopped meat to vegetables. Fry everything together for no more than 3 minutes.
4. Mix the filling well, season, add meat broth in small portions.

Beef

You will need:

• 0.8 kg beef;
• 2-3 boiled eggs;
• 1-2 onions;
• refined oil for frying;
• 40-50 g butter;
• salt and ground pepper to taste.

It will take: 20 minutes. Serving (100 grams): 89 kcal.

Cooking method:

1. Boil the beef in salted water, cool, and prepare minced meat in the traditional way.
2. Fry the diced onion in hot oil.
3. Chop the eggs into cubes, chop the dill.
4. Combine all prepared ingredients, season to taste, add butter for juiciness.

Meat fillings for baked pies

If desired, you can make a hearty beef filling, a tender one with chicken, and a savory one from two types of minced meat and play on the contrast of the juicy filling and baked dough.

"Nourishing"

Required:

• 1 kg of beef pulp;
• 2-3 onions;
• 1-2 juicy carrots;
• 50 g of “Peasant” butter;
• fresh herbs to taste;
• 15 g salt;
• 2-3 pinches of ground pepper.

Time: 20 minutes.

Number of calories: 90 kcal.

1. Cut the pulp into pieces and pass through a meat grinder. Place the prepared minced meat into heated oil and bring until cooked, stirring constantly.
2. In another pan, fry the chopped onion until creamy.
3. Combine the meat with onions and pass through the meat grinder again. Add chopped carrots, fresh herbs, season and mix.

“Tender” with chicken

Required:

• 50-60 g of “Traditional” butter;
• 50 g green and 50 g black olives;
• 1 chicken breast.

Time: 25 minutes.

Number of calories: 89 kcal.

1. Boil the meat, cool and cut into small cubes, chop the olives into thin slices.
2. Combine chicken fillet, olives, add soft butter, mix well.

Chicken meat can be easily separated into fibers, so there is no need to cut it into cubes.

“Spicy” with beef and lamb

You will need:

• 0.4 kg beef;
• 0.4 kg lamb breast;
• 40 g smoked lard;
• 2 laurel leaves;
• 2-3 onions;
• 15-20 g salt;
• black pepper to taste;
• 5 black peppercorns.

Time: 20-25 minutes.

Number of calories: 94 kcal.

1. Place the meat in a large saucepan, add boiling water, and skim off any foam during cooking. Add bay leaf and peppercorns to the broth. Cook the meat over low heat for about 1.5 hours. Remove the bay leaf after 15-20 minutes from the start of cooking.
2. Cool the cooked meat and make minced meat in any convenient way.
3. Melt the chopped lard in a frying pan, remove the cracklings. Fry the diced onion in lard until creamy.
4. Add minced meat to the onion, season to taste, mix well.

For fried pies

To prevent the pies from looking like store-bought ones, the filling can be made with different flavors.

“Spicy” with chicken

You will need:

• 0.3 kg chicken pulp (thighs);
• 100 g Chinese cabbage;
• a teaspoon of sesame oil;
• 1 handful of sesame seeds;
• 1 chili pepper;
• a small piece of ginger;
• 2 onions;
• salt;
• 1 pinch of pepper.

Cooking: 20-25 minutes.

Calorie content: 88 kcal.

1. Cut the chicken flesh into pieces and prepare minced meat.
2. Chop the onion, peel and grate the ginger root. Remove seeds and membranes from the chili pepper and chop finely.
3. Thinly slice the cabbage.
4. Add cabbage, onion, chili, ginger, sesame seeds to the meat. Season with oil, spices, mix.

Do you know how to make thin fried potato pies.

Fried pies with sauerkraut are very tasty. Find the recipe here.

Fragrant with lamb

You will need:

• 0.3 kg boneless pulp;
• 2 sprigs of fresh dill;
• 50 g walnuts;
• 2 sprigs of cilantro;
• 1 onion;
• 8-10 g salt;

Cooking: 25 minutes.

Calorie content: 152 kcal.

1. Wash the meat and dry with a paper towel. Using a sharp knife, chop the pulp into small pieces.
2. Finely chop the onion and greens. Grind the nuts in a blender bowl.
3. Combine lamb with onions, nuts and herbs. Season to your liking.

The video shows another option for preparing meat filling for pies:

Low calorie with beef

You will need:

• 300 grams of pulp;
• 1 large onion;
• salt + pepper;
• Refined oil for frying.

Cooking: 15-20 minutes.

Calorie content per serving: 90 kcal.

1. Prepare minced meat, add salt and freshly ground pepper.
2. Finely chop the onion and fry in hot oil.
3. Add minced meat to the onion, cook for 15 minutes, stirring constantly.

What to put in the meat filling:

1. Chopped boiled egg, various greens or fried mushrooms.
2. Cabbage, bell pepper, sour cream. These products will make the filling juicy.
3. Boiled rice. It goes great with pork.
4. Boiled potatoes in the form of mashed potatoes. Perfectly tenderizes beef meat.
5. Minced liver. Makes the filling softer and more piquant.
6. Any filling is placed on the dough only after it has cooled.

On the video there is a recipe for making pies with meat filling:

The meat filling for pies is the most satisfying. It can be combined with vegetables, fresh herbs, and cereals. Boiled or raw meat is passed through a regular meat grinder. Fry the minced meat in oil with onions, herbs, and season with spices.

Each housewife has her own recipe for meat filling for pies and pies. Some housewives prepare the meat filling from boiled meat, while others prefer to prepare the filling from fresh minced meat.

You can use any meat for the filling; you can combine several types of meat in the meat filling. You can prepare a dietary meat filling, or a hearty one, it all depends on your wishes.

Personally, I prefer to prepare the meat filling for pies and pies from fresh minced meat. A prerequisite is 70% minced pork and 30% beef. In this proportion, the filling turns out to be very juicy and not very greasy.

Among the additional ingredients, it is advisable to use a lot of onions, it will also give the filling juiciness and sweetness; you can, if desired, add carrots and various spices.

Let's prepare the products according to the list.

Peel the onion and cut into small cubes.

Pour vegetable oil into the frying pan, put the frying pan on the fire and let the oil warm up, add the chopped onion and fry the onion until transparent over medium heat for 7-10 minutes.

IMPORTANT: the onion should not burn or brown, otherwise it will add bitterness to the filling, and we don’t want that!

Add mixed minced meat to the fried onions. I have minced meat twice in a meat grinder.

Add salt and ground black pepper to the minced meat to taste. At the end of cooking, you can taste the minced meat again and add a little salt or pepper.

Simmer the minced meat and onions for another 20 minutes over low heat, stirring occasionally; the filling should not fry - just simmer.

IMPORTANT: using a wooden spatula or fork, carefully break up the lumps of minced meat so that we get a homogeneous filling.

The finished minced meat should be soft; it should be cooked until all the liquid has evaporated.

IMPORTANT: if the liquid has evaporated and the filling is still a bit hard, add 2 tbsp. hot water and simmer the filling a little longer until cooked.

The meat filling for pies and pies is ready!

With this filling, not only pies and pies are very tasty, but also pancakes.

Bon appetit!