Preparation of minced meat for pies with meat. Meat filling for a pie. Recipes for pies in the oven with meat filling. Pies with minced meat

Praise to Russian cuisine for ingenuity in baking! What kind of diversity you will not find. I propose to bake delicious pies from homemade yeast dough meat stuffing. Cooking pies is troublesome, but the dish is worth it. Butter pies, cooked almost in a sponge way, are airy and tender. Is it possible to exchange them for pastries from the supermarket? I am not a supporter of purchased "dough" and act according to the rules of a caring hostess: "Homemade food is healthy and tasty!"

So let's get ready baked pies with meat in the oven...

First, the yeast dough is kneaded. For its preparation, products are taken from the list.

Crumble fresh yeast into a bowl.

Add warm water to yeast and mix thoroughly. What I did is called "whitewash".

Sprinkle the bacon with sugar and flour. Stir lightly. Leave warm for 30 minutes.

The mixture turned into a fluffy hat - this is what you need.

Prepare a large container suitable for fermenting the dough. I settled on an enamel basin.

Sift 600 g of flour into a bowl.

Add fluffy whitewash.

Add salt, warm eggs and warm butter. All yeast dough ingredients should only be warm, not hot. Yeast dies at high temperatures.

Mix the pastry with flour and yeast. Add the rest of the flour. Start kneading the dough manually.

Bring the dough to elasticity and lay on the bottom of the container. Cover with a towel and keep warm for 2 hours.

The dough should rise well.

After that, a good warm-up is done. The dough is rolled up and again formed into a bun. Let the bun rise again well in a warm place under a towel.

While the dough is rising, prepare the minced meat. Products will be required from the list.

Chop the meat and onion into pieces.

Pass through a meat grinder.

Send to a frying pan and stew with the addition of sunflower oil.

Stir the meat filling regularly during the stewing process.

Don't forget to salt and season with dill. I use frozen dill for the winter.

While the filling is cooling, we will return to the test. It chicly rose in the pelvis. Sprinkle it with flour and take it to the table.

I really enjoy working with dough on a waffle towel. It practically does not stick to it. There is always a little flour for dusting.

Dip your fingertips into the flour. Grab the dough and place mini koloboks on the board. Give them a little space.

Roll out the koloboks into thin circles.

Place a tablespoon of minced meat in the middle of each circle.

Blind pies in any form. I like boats.

Transfer the pieces, seam side down, to a greased baking sheet. Lubricate with yolk whipped with water.

Bake in a preheated oven at 240°C for 15-20 minutes. Ready-made pies with meat from the oven easily "go down" from the baking sheet when tilted. It's all about the air.

Baked meat pies melt in your mouth like cotton candy. Joke!

Homemade meat pies made from sweet dough with fresh yeast, really incomparable. Break the cold pie! Isn't it a fairy tale?

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

Classic variant

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

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.

Minced meat filling recipes

You can make a “monovkuska” pie, for example with ground beef, and you can make cold cuts.

Assorted

Required:

250 grams of pork and ground beef;
2 onions;
butter of your choice;
2 pinches ground pepper;
10 g salt.

Elapsed time: 20-25 minutes.

Calories: 90 kcal.

Cooking method:

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

with rice

Necessary:

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

Cooking time: 35 minutes.

Calorie content: 60 kcal.

Cooking:

Boil rice.
Mix it with minced meat.
Add salt and spices.

Beef

Required:

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

Cooking will take 25 minutes.

Serving Calorie: 80 kcal.

How to do:

Finely chop the peeled onion. Heat refined oil in a frying pan, brown the onion.
Add raw minced meat to the fried onion, knead it with a spatula so that there are no lumps, put butter. Simmer for 10 minutes, stirring occasionally. Remove from stove, season to your liking.
Chop the parsley and add to the meat, mix well.

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

Options for cooking boiled meat

From a boiled piece of meat, prepare a pure meat filling or add various fillers to it, such as 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 of broth;
ground black pepper;
15 grams of salt.

Preparation: 20 minutes.

Serving: 79 kcal.

Cooking:

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

Beef

You will need:

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

Required: 20 minutes. Serving (100 grams): 89 kcal.

Cooking method:

Boil beef in salted water, cool, cook minced meat in the traditional way.
Fry the diced onion in hot oil.
Cut the eggs into cubes, chop the dill.
Combine all prepared ingredients, season to taste, add butter for juiciness.

Meat fillings for baked pies

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

"Satiable"

Required:

1 kg beef pulp;
2-3 onion heads;
1-2 juicy carrots;
50 g of Peasant oil;
fresh herbs to taste;
15 g of salt;
2-3 pinches of ground pepper.

Time: 20 minutes.

Amount of calories: 90 kcal.

Cut the pulp into pieces, pass through a meat grinder. Send the prepared minced meat to the heated oil, with constant stirring, bring to readiness.
In another pan, fry the chopped onion until creamy.
Combine the meat with onions, pass through the meat grinder again. Add chopped carrots, fresh herbs, season and mix.

"Tender" with chicken

Required:

50-60 g of "Traditional" oil;
50 g green and 50 g black olives;
1 chicken breast.

Time: 25 minutes.

Amount of calories: 89 kcal.

Boil the meat, cool and cut into small cubes, chop the olives into thin circles.
Connect chicken fillet, olives, put soft butter, mix well.

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

"Piquant" with beef and lamb

You will need:

0.4 kg of beef;
0.4 kg lamb brisket;
40 g of smoked lard;
2 bay leaves;
2-3 bulbs;
15-20 g of salt;
black pepper to taste;
5 black peppercorns.

Time: 20-25 minutes.

Amount of calories: 94 kcal.

Put the meat in a large saucepan, pour boiling water over it, remove the foam during cooking. Put lavrushka, peppercorns into the broth. Cook meat over low heat for about 1.5 hours. Bay leaf remove after 15-20 minutes from the start of cooking.
Cool the cooked meat, make minced meat out of it in any convenient way.
Melt the chopped bacon in a pan, remove the cracklings. Fry the chopped onion in lard until creamy.
Put the minced meat to the onion, season to taste, mix well.

For fried pies

So that the pies do not look like "store-bought", the filling can be made with different tastes.

"Spicy" with chicken meat

You will need:

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

Preparation: 20-25 minutes.

Calories: 88 kcal.

Cut the chicken flesh into pieces, cook minced meat.
Chop the onion, peel the ginger root, grate. Peel the chili peppers from seeds and partitions, finely chop.
Slice the cabbage thinly.
Add cabbage, onion, chili, ginger, sesame seeds to the meat. Season with oil, spices, mix.

Fragrant with lamb

You will need:

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

Cooking: 25 minutes.

Calories: 152 kcal.

Wash meat, pat dry with paper towels. Chop the flesh into small pieces with a sharp knife.
Finely chop the onion, greens. Chop the nuts in a blender.
Combine lamb with onions, nuts and herbs. Season at your discretion.

On the video - another option for preparing meat filling for pies:

Low calorie with beef

You will need:

300 grams of pulp;
1 large head Luke;
salt + pepper;
refined oil for frying.

Cooking: 15-20 minutes.

Serving Calorie: 90 kcal.

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

What to put in the meat filling:

Chopped boiled egg, various greens or fried mushrooms.
cabbage, bell pepper, sour cream. These products will make the filling juicy.
Boiled rice. It goes great with pork.
Boiled potatoes in the form of mashed potatoes. Perfectly tenderizes beef meat.
Liver mince. It will make the filling softer, spicier.
Any filling is laid out on the dough only after cooling.

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

Meat filling for pies is the most satisfying. It can be combined with vegetables, fresh herbs, cereals. Boiled or raw meat is passed through a conventional meat grinder. Minced meat is fried in oil with onions, herbs, seasoned with spices.

The hut is not red in the corners, but red in the pies! Our ancestors knew a lot about pies, treated guests, put on festive table, took it with you on the road .. Whether you want to meet the guest well or don’t want to, you definitely need to learn how to cook pies with meat from yeast dough! Even just for your family. Today I will tell you in detail and show how I do it meat pies in the oven.

Recipe for meat pies in the oven

Dough Ingredients:

Kefir - 300 ml (the more sour, the better)
Chicken eggs - 2 pcs.
Vegetable oil - 150 ml. (I used sunflower, you can use olive without a strong smell)
Dry yeast - 11 g (standard small bag) If using raw - 30 g will be required.
Milk - 100 ml.
Sugar - 1.5 tbsp. spoons
Salt - 1.5 teaspoons
Flour - 500 -550 g (may need a little more or less depending on the density of the flour)

For filling:

Boiled meat (in this recipe I have pork) - 300 gr.
Onion - 1 large or 2 medium sized onions
Salt, pepper to taste

For brushing the pies:

Yolk of one egg
Milk - 2 tbsp. spoons

How to cook meat pies from yeast dough in the oven

Let's start preparing the brew. The main secret good test- make the yeast work. To do this, heat milk (100 ml) to a warm temperature (no more than 40 degrees, otherwise the yeast will die!). If you dip your finger into such milk, it should be pleasant, comfortable, warm.

Pour the yeast into warm milk, add 2 tbsp. spoons of sugar, stir. It will take 20-30 minutes for the dough to increase in size and be ready to rise. yeast dough. We put the dough in a place without drafts.

To create a comfortable environment, cover the dough cling film or a towel.

Kefir is also heated, pour vegetable oil(150 ml)

Drive in 2 chicken eggs(eggs can be broken into a separate bowl and stirred, only then poured into the dough).

So, the dough rose with a hat, and then bubbles began to appear on its surface and the dough began to settle, which indicates that it is ripe and we can continue kneading the yeast dough.

Pour kefir with the rest of the ingredients into a well-suited dough. We stir.

Now it's time for the pain. Sift it in parts, periodically stirring and checking the consistency of the dough. Depending on the humidity in the room and on the density wheat flour, the dough can take a little more than 500 gr. or a little less.

The dough should be soft, pleasant, slightly sticky. Do not add all the flour at once - otherwise the dough may turn out to be too dense, and we need airy puffy pies with meat, right?

Cover the kneaded dough with a clean towel and put it in a warm, draft-free place for 1 hour. The rise time of the dough is individual, if the conditions are good (warm, no drafts, humid), the yeast dough will double in volume in 1 hour. If the apartment is cold and the dough “fits” slowly, give it more time to do this.

While the dough is rising, prepare the filling. Boiled meat (I have pork, 300 grams) is placed in a blender bowl, previously divided into pieces.

Turn on the blender, turn the pieces into crumbs. Add fried onion. Mix the ingredients, salt, pepper.

Forming meat pies

So, the dough for pies with meat has already come up, we proceed to the most interesting thing - we form pies.

We grease our hands with a small amount of vegetable oil so that the dough does not stick to our hands and tear off small pieces, forming a ball. Then we stretch the ball into a cake so that it is convenient to lay out the filling. Place one tablespoon of meat filling in the center of the cake. We connect the edges of the dough and form a pie.

On a baking sheet sprinkled with flour, lay out the pies with the seam down at a distance of 4-5 cm from each other.

To make the pies have a crispy golden crust, coat the pies with yolk mixed with 2 tbsp. spoons of milk. You can add a pinch of salt to the resulting mixture, with which we will cover the pies.

We grease the pies with a pastry brush and send them to a preheated oven (up to 170 C).

Bake meat pies in the oven for 20-25 minutes. We focus on the golden crust - the pies should become ruddy.
Meat pies in the oven according to this recipe are “downy”, with lush dough and juicy stuffing. Enjoy your meal!

Somehow, quite recently, our family had a wonderful occasion to get together, but not all together, but only girls - I have two of the most wonderful sisters in the world ...

And so, with our little girlish company, we were sitting in a small but very cozy establishment, chatting nicely and having a great time ... When it came time to have a bite, the hero of the occasion surprised us very, very much - they brought us ... dumplings as a treat! ..

There were a lot of them, small, neat, poured with thick and fatty sour cream ... But most of all I was struck by their taste, or rather, the filling! These dumplings were with meat! Yes, so delicious that you could just swallow your tongue! ..

Let me just say that we ate them in an instant - somehow they disappeared without us noticing, and my sister admitted that she had long wanted to feed us with them ... And we, like three inveterate housewives, began to discuss how such a delicious meat filling is prepared - juicy, tender, melting in your mouth...

One of the sisters said that she also makes a similar one and revealed all her secrets ... As it turned out, she uses it not only for dumplings, but also for pies, pancakes, etc.

The very next morning, I could not resist - I ran to the market for meat, cooked this wonderful meat filling and baked pies for the family ... The pastries turned out to be incredibly tasty, the filling reminded many of the one that surprised me so pleasantly, so I’ll share it with you all the intricacies of its preparation ...

So what do we need:

300 g pork pulp

3 onions (2 larger and 1 smaller)

vegetable oil (for frying)

bay leaf

Recipe Difficulty: can be said to be below average

Time required to prepare the meat filling: about 3 hours

Servings: toppings are enough for 2 baking sheets of pies

Proposed course of action:

A piece of veal tenderloin and pork pulp must be thoroughly rinsed under running water, and then drained of all excess liquid - I always do this after purchasing meat in the market or in a store.

Then we put the meat in a saucepan, completely fill it with water and put it on fire. After boiling, remove the foam, add 2 tsp. salt, peeled onion (the smaller one), peppercorns and bay leaf. Reduce heat and simmer covered for an hour.

Let the cooked meat cool completely.

While the boiled pork and veal are cooling, we finely chop the remaining onion into a cube.

We put it in a pan with already heated vegetable oil and fry, putting in quite a bit of salt - the onion should become golden and fragrant.

We also cool the fried onion and put it in a blender bowl or pass it through a meat grinder - it must be converted into mashed potatoes.

We also pass the cooled meat through a meat grinder. I want to note that we still need the broth in which the meat was cooked, although not all of it, so do not rush to use it.

We spread the chopped meat and onions on a frying pan heated with oil and begin to fry, putting in a little black ground pepper (other spices can be added if desired).

Stirring occasionally, add the broth (about 150-170 grams) and simmer over medium heat under a lid for about 10 minutes. The minced meat becomes soft and tender, acquires the consistency of a pate - this is just what we need.

Alexander Gushchin

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

Content

A wonderful opportunity to satisfy a light hunger, please your family and remember your own childhood - pies with minced meat. Baked, fried, from butter, puff or unleavened dough, they are beautiful in any performance. Meat filling and dough recipes are kept in family notebooks and passed down from generation to generation.

How to cook meat pies

Do you have a signature recipe for this pastry? Do you know how to cook meat pies so that they delight not only with their taste, but also with their beautiful appearance, breathtaking aroma? If not, now is the time to learn it. First, decide on the type of dough, method of preparation and filling. From a simple (unleavened), puff and rich dough, it turns out different pastries. Good pies fried in vegetable oil. If they are stuffed raw minced meat- they are called whites. Dough for pies can even be made from potatoes.

How to prepare meat filling

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

Should I fry

How many hostesses - so many secrets. Some of them prefer to fry minced meat for pies, others do not. Boiled meat in minced meat turns out to be tender, children eat pastries with such a filling. Fried minced meat with the addition of spices, browned onions, becomes more piquant. You can try the filling raw meat, twisted and fried with onions on a frying pan. It is important to remember: when you start sculpting pies, the filling should be cooled down.

Recipes

To choose the best, try different. Below are ten options for preparing dough and fillings. It - basic recipes, experienced housewives can change them by replacing some ingredients with analogues. Experiment with toppings to find out what your loved ones like best. Don't be afraid to try new, unusual doughs. On yeast, on soda, puff, unleavened, shortbread and even potato - each of them is worthy of becoming the basis of your baking. Choose your recipe for pies, let your house smell of fresh pastries more often.

In the oven

Servings Per Container: 6 (12 pieces).
Calorie content of the dish: 1200 kcal (each recipe has its own)
Cuisine: Russian.
Difficulty: medium.

Most simple recipe pies in the oven do not require expensive products. Everything you need is sure to be in your kitchen. For stuffing, 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 enough time to cook: the patty dough should work 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:

Dilute sugar, dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Enter salt, vegetable oil (three tablespoons), mix. Gradually mixing in all the remaining flour, roll up an elastic ball of dough. Cover it with a clean towel, leave for two hours.
While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or cut very finely. Fry the mixture using the rest of the vegetable oil. Do not forget to salt and add spices.
Punch down the risen dough with your hands and knead lightly. Tear off small pieces from the ball, form circles 0.5-0.7 cm thick from them. This can be done simply with your fingers or use a rolling pin.
Carefully place a spoonful of the cooled filling inside the workpiece, carefully fasten the edges, place the products on a greased baking sheet.
Blinded pies cover with a towel and put in a warm place for 20 minutes.
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 pies with meat is a great way to satisfy hunger, keep warm and get unprecedented pleasure. Their analogues exist in the kitchen customs of different peoples. In Russian traditions, serve them with soup, broth, and other hot first courses. There are lovers to eat them with sweet tea. Classic stuffing for pies fried in a pan, it includes beef and fatty pork in half, with the addition of onions and garlic, but this is not a prerequisite. For whites, any quality minced meat is suitable.

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:

Take care of the dough: dissolve the yeast, sugar and one glass of flour in warmed milk. For fermentation, leave the mixture warm for forty minutes. It should rise under cover (cover, film).
In the meantime, you need to prepare minced meat. meat product chop together with the onion (you can use an electric meat grinder), mix. Soak bread with kefir, add the mixture to the meat preparation. Salt, season with pepper.
Pour melted, cooled margarine, eggs into the dough, add flour. knead soft dough while stirring with a spoon. Then put the dough mass from the bowl on the table, knead with your hands, adding flour. The dough should become elastic. Cover it and let it rise in a warm place.
After an hour, you can form and fry whites. Knead a small piece of dough with your fingers or roll it into a round cake. It is necessary to put a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to make a pouch. Shape the bag into a patty. There should be a small hole on one side.
In a frying pan with boiling oil, lower the whites first with the side with the hole. Fry over medium heat until desired brown color. Then turn the belyash and keep in the pan until the second half is cooked.
Put 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.
Servings Per Container: 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 - aerobatics home baking, you will have to deal with it. But the time and effort spent will not be in vain: puff pastry pies will surely please your guests. Even a picky child will not be capricious at the sight of such a treat. Layering is achieved by a special way of kneading the dough, when it is repeatedly folded and layered with oil. So you can stratify the yeast simple or rich.

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:

Break the egg into a bowl with measured divisions, add salt, vinegar, mix thoroughly. Add so much cold water as needed to make 250 ml of the mixture. Remove the liquid from the refrigerator.
Pour half a kilo of flour directly onto the table. Armed with a coarse grater, chop the margarine. In the process of rubbing, dip it into flour more often. Mix the margarine chips with all the flour.
Spread the flour and margarine mixture in a pile, make a well in the top and carefully pour in the liquid from the refrigerator. Stir quickly, form a lump. It cannot be kneaded, only compressed, collecting small fractions of margarine and flour from the table.
Keep the finished lump in the refrigerator for at least two hours ( better dough wind up in advance, six or ten hours in advance).
Prepare the filling: twist the boiled fillet, fry together with finely chopped onions. Do not forget to salt, season with spices and add chopped herbs to taste.
Cut off 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.

Delicious and juicy pies with minced meat in the oven are obtained. Raw meat, when baked, forms a lot of juice. Pastries soaked in it in the middle and covered golden brown from above, not only fragrant, but also incredibly beautiful. Take the meat that you like the most. With tender veal dietary product suitable for baby food. Men will appreciate the pork neck filling, and poultry meat 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:

Put the dough: dilute the yeast in warm milk (90 ml), add sugar, leave for 30-40 minutes.
Melt the butter in 100 ml of hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
In a deep bowl, combine the mixture with the dough. Adding flour in parts, knead soft, elastic dough(it should stick a little to the hands).
Cover the dough with a cloth or film, leave in a warm place to approach. You can continue working with it no earlier than an hour later.
Prepare the minced meat by turning the meat and onion in a meat grinder twice. Salt, pepper, one egg white. Add the remaining 10 ml of milk. Minced meat filling for pies is ready.
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. Put the meat preparation with a spoon, placing it in the center of the circle. Blind the edges, forming a pie.
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.
Servings Per Container: 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 produced in large enterprises, in small bakeries and at home. A step-by-step recipe with a photo for such baking is popular and affordable. The dough described below is universal. They bake from it sweet buns, sweet and savory pies. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, if desired, fried with onion 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:

You can entrust the work of kneading the dough to "professionals". Use a bread maker or a food processor with the "dough" function, they will do it just as well as you.
If this is not possible, mix part of the sifted flour with yeast and sugar. Combine eggs, salt, milk, vegetable oil (three tablespoons), add flour with yeast to this, mix with a spoon.
Enter the remaining flour, knead. You should get a tender, soft, but elastic dough. Leave it to come up for one hour.
Prepare the filling. Grind boiled meat and onions in a meat grinder, fry, add salt, your favorite spices.
Form pies by tearing off a piece of dough from the dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
Brush each pie with beaten egg. You can just dip them in the egg mass, but with a brush it turns out more economical. Bake in hot oven to a nice ruddy color.

With meat and rice

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

To cook pies with meat and rice in the oven, you can use any suitable dough: simple, yeast, puff or even shortbread. All these baked goods will be different, but each of them will have a wonderful taste. Rice and meat complement each other perfectly, green onion brings this duet to perfection. Choose the dough to your taste - and go!

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:

Prepare the dough in a bread maker or food processor. To do this, pour liquid ingredients (milk, two eggs, vegetable oil) into the container, pour dry ingredients (flour, sugar, two teaspoons of yeast and sugar) on top. Turn on the testomes program.
In the meantime, prepare the minced meat. Fry minced meat in a 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.
Mix minced meat with boiled rice, add salt to taste and add pepper. Cut the onion feathers, mix them with minced meat.
Roll out the dough, cut out round pieces, put the filling in each large spoonful, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
Brush pies with egg and bake until golden brown. The temperature in the oven must be at least 180 degrees. Baking time - about 40 minutes.

open

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

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

Ingredients:

flour wheat varieties higher - 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:

Dilute yeast and sugar in warm milk, add melted margarine, a little salt. Pour the flour in parts, knead a thick dough.
Grind meat, potatoes, grate onions. Mix the ingredients of the filling, pour over the mixture with melted butter, mix. Use pepper as a seasoning. Add salt to taste.
Roll out the dough, cut out round pieces. Spread the filling on the middle of the cake, form a triangle out of it. Raise the edges of the dough to the middle on three sides, stick together, leaving a hole in the middle. You will get a triangular open pie.
Cover the holes with "lids" - pieces of dough, they will need to be removed later.
Carefully transfer the triangles to a baking sheet, grease with a beaten egg, bake.
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 into each pie, return to bake. The total baking time is about 45 minutes, the temperature is 180-200 degrees.

On kefir

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

Quick yeast-free kefir fried pies are a great solution if you need baking urgently. They are convenient to take with you on a picnic, put in a lunchbox for a schoolboy or student. Unlike yeast, kefir dough does not need to be kneaded for a long time, it does not need time to come up. For these pies, use minced meat from boiled fillet to your taste. You can add to it fried onion, carrots or any fresh greens.

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:

Pour flour into a bowl, 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 be slightly sticky to your hands.
Roll out the dough with a layer, cut out blanks from it in the form of circles.
Put the filling in the center of the circle, form the product of the desired shape.
Fry the pies, turning several times.
Put the finished pies in a container with a lid.

with cabbage

Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 234 kcal.
Purpose: unsweetened pastries, for soup.
Cuisine: Russian
Difficulty: easy.

As a variant of the previous recipe, try making pies with cabbage and meat. So that the taste of meat is not “lost”, the proportion of cabbage should not exceed 50%. It is fried or stewed with onion, carrot, tomato. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling is in perfect harmony with the dough on kefir. Use only refined oil for frying.

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:

Pour soda, salt, sugar into kefir, stir. Add vegetable oil. Pour this mixture little by little into the flour, folded in a bowl with a slide, quickly mix into a lump of dough.
While you are doing minced meat, do not let the dough become weathered - pack it in a bag. Suitable for this and food film.
Fry minced meat in a pan until cooked, combine with stewed cabbage.
Using a rolling pin, roll out part of the dough into a layer 0.5-0.7 cm thick. Cut out circles with a glass, fill them with meat and cabbage filling. Seal the edges of the pie tightly. Fry, starting from the side where the seam is.
Ready pies put in a saucepan, cover with a lid or film.

with potatoes

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

Pies with meat and potatoes are different. 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 butter and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or potatoes boiled in their skins, twisted in a meat grinder. Chopped and fried boiled meat is used as minced meat. Warm fragrant 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:

Boil potatoes in their skins, peel, pass through a meat grinder. Add salt, eggs and knead until the mass becomes homogeneous.
Chop the onion, chop the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add minced meat, continue to fry for about five minutes. Don't forget to stir. Salt, season with pepper.
Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to make a round cake. Put a spoonful of minced meat in the center of it, stick together the edges to make a pie. To potato dough does not stick to your hands, lubricate them with vegetable oil.
Fry the zrazy over high heat on both sides.

with an apple

Cooking time: about an hour.
Servings Per Container: 4-5 (8-10 pieces).
Calorie content of the dish: 217 kcal.
Purpose: savory pastries.
Cuisine: Russian
Difficulty: easy.

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

Ingredients:

ready-made dough, 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:

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

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