tesco.com

This pie can be made with beef, pork or any other meat of your choice.

Ingredients

• 1 clove of garlic;
• 1 onion;
• 1 tablespoon vegetable oil;
• 500 g minced meat;
• 2 tablespoons of flour;
• 300 ml of meat broth;
• 2-3 tablespoons of tomato paste;
• 2 potatoes;
• salt - to taste;
• 450 g;
• 1 egg.

Cooking

Mince garlic and onion and fry in hot oil until softened. Add minced meat and fry until golden brown. Add flour, stir and cook for another 2-3 minutes. Add the broth tomato paste and diced potatoes. Bring to a boil, then reduce heat and simmer. Season with spices and chill.

Divide the dough in half and roll out into two layers. Put one of them in a baking dish and spread the cooled stuffing over it. Cover with a second layer, fasten the edges and cut off the excess dough.

Brush the pie with beaten egg and poke a small hole to allow air to escape. Bake in a preheated oven at 200°C for 30 minutes until the cake is browned.

sovets.net

Any meat of your choice is also suitable for this pie.

Ingredients

For test:

• 50 g fresh yeast;
• 100 ml of warm milk;
• 500 g butter;
• 4 eggs;
• 1 teaspoon of salt;
• 2 tablespoons of sugar;
• 800 g flour.

For filling:

• 1 small head of cabbage;
• 2-3 tablespoons of vegetable oil and a little for lubrication;
• 100 ml of water;
• salt - to taste;
• ½ kg minced meat;
• 1 onion;
• ground black pepper - to taste;
• 1 egg.

Cooking

Dissolve yeast in milk and leave for 10-15 minutes. Mix melted with eggs, salt and sugar and stir. Add flour and yeast mixture and stir until smooth. Cover the dough with a towel and let it rest for 30-40 minutes.

Chop the cabbage, lightly fry in hot oil and salt. Pour the cabbage with water, cover with a lid and simmer for about 20 minutes. Season minced meat with salt and pepper and mix with fried chopped onions and stewed cabbage.

Divide the dough in half and roll out two layers in a baking dish. Lubricate the form with vegetable oil and cover with one part of the dough, spreading it along the walls of the form. Put the stuffing inside and cover with another layer.

Pin the dough around the edges and leave the cake on the counter for 15 minutes. Make small holes in it to let air out. Brush the pie with beaten egg and bake at 180°C for about 30 minutes until the pastry is browned.

jamieoliver.com

This delicious pie counts national dish cuisines of Australia and New Zealand. Celebrity chef Jamie Oliver prepares it with mushrooms and beer.

Ingredients

For filling:

• 1 kg of beef;
• 1 teaspoon ground black pepper;
• salt - to taste;
• 2 teaspoons ground nutmeg;
• 4 tablespoons olive oil;
• 4 sprigs of fresh rosemary;
• 2 carrots;
• 2 red onions;
• 250 ml of light beer;
• 1 tablespoon flour;
• 1½ tablespoons of tomato paste;
• 250 g of champignons;
• 1 liter of cold water.

For test:

• 600 g flour and a little for sprinkling;
• salt - to taste;
• 150 g grated cheese Cheddar;
• 150 g butter and a little for lubrication;
• 250 ml of water;
• 1 egg yolk.

Cooking

Cut into small cubes, sprinkle with spices, pour over two tablespoons of oil and mix with your hands. Grill the meat over medium heat for 15 minutes, stirring occasionally, until browned on all sides.

Heat the remaining oil in another pan. Put chopped rosemary and diced carrots and onions in it and fry for about 15-20 minutes.

Pour beer into the pan with meat, add heat and bring to a boil, stirring occasionally. Then add flour and tomato paste, mix and cook for another 2-3 minutes until the sauce thickens. Transfer the fried vegetables and mushrooms, cut into thin strips, to the meat.

Pour in water, bring to a boil, reduce heat, cover and simmer for 1.5 hours. Remove the lid and simmer for another 30 minutes, stirring occasionally. The beef should be soft. Then cool the filling.

Mix dry ingredients for dough. Add water and mix well. Wrap the dough in and refrigerate for an hour. The traditional Australian pie is small, so you will need four small rimmed pans. Brush them with butter and dust lightly with flour.

Cut the chilled dough in half. Roll out one part into a thin layer and cover with it baking dishes placed next to each other. Cut the dough between the shapes and trim it around the edges. Put the stuffing in there. Roll out the remaining dough and cut into quarters. Lubricate the dough adjacent to the rims of the forms with beaten yolk and cover them with rolled out layers.

Press the edges of the dough with a fork and make a few punctures on the pies so that excess air can escape. Lubricate the dough with egg yolk and bake for 30 minutes at 180°C.

eatinmykitchen.meikepeters.com

The combination of meat, apples and cider makes this cake very tasty, fragrant and unusual.

Ingredients

• 1 kg of pork;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil;
• 3 onions;
• 500 ml apple cider;
• 1 bouillon cube with bacon;
• 150 ml of cold water;
• 2 dry bay leaves;
• 16 fresh sage leaves;
• 400 g of apples;
• 2 tablespoons of flour;
• 500 g shortcrust pastry;
• 1 egg;
• 2 tablespoons of cornstarch.

Cooking

Cut into large cubes, salt and pepper to taste. Heat a spoonful of oil in a deep frying pan, fry the meat on it until golden brown and put on a plate.

Add the remaining oil to the pan and fry the chopped onion until it becomes soft. Pour in the cider, dissolve the bouillon cube in it and with a spatula separate the meat roasts from the bottom of the pan. Add meat, water, bay leaves and 6 sage leaves. Cover and cook in the oven at 180°C for 1.5-2 hours until the pork is tender.

Then drain the liquid from the pan through a colander into another container. Take out all the leaves from the filling and cool it. Peel the apples, remove the core and cut them into large cubes. Add apples, fresh chopped sage leaves, flour and salt to the filling and mix.

Roll out about ¾ of the dough into a large, thin sheet. Cover it with a baking dish with a removable bottom with a diameter of 23 cm. Press it against the bottom and walls. The dough should go a little beyond the edges of the form, which must be greased with a beaten egg.

Lay out the filling and cover with the remaining dough, rolled out in a round layer along the diameter of the mold. Connect the edges firmly. Lightly pierce the cake to release excess air, and brush it with egg.

Bake for 50-60 minutes at 180°C until the cake is browned. Mix the remaining liquid that you drained from the pan with water so that you get 400 ml. Mix 2 tablespoons of the resulting liquid with starch, bring the rest to a boil over medium heat and add the mixture with starch. Then simmer for a couple more minutes over low heat until thickened. Drizzle the hot gravy over the pie slices before serving.

garden.ru

There are many types of Ossetian pies with various fillings. Pie with minced meat is called fudge.

Ingredients

For test:

• 300 ml of warm water;
• 50 g fresh yeast;
• 1 tablespoon of sugar;
• 600 g flour;
• ½ teaspoon salt;
• 1 egg.

For filling:

• 1 kg of beef or lamb;
• 1 onion;
• 3-4 cloves of garlic;
• 1 hot red pepper;
• salt - to taste;
• ground black pepper - to taste;
• 5-7 tablespoons of meat broth;
• 50 g butter.

Cooking

Mix water, yeast and sugar and leave for 10-15 minutes in a warm place. Then add the rest of the ingredients, mix well, cover with a terry towel and leave warm for 1.5 hours.

Pass the meat, onion and garlic through a meat grinder. should be at room temperature. Add finely chopped red pepper and spices to it and mix well. Pour in the broth and stir again.

Divide the risen dough into three equal pieces. Roll out each of them with a cake. It should not be thin, otherwise the dough will tear. Put the filling on the dough, gather the edges in the center and firmly fasten them together. Press down with your hands, forming a flat cake, turn over and knead the cake again. The filling should be evenly distributed over it. You will have three cakes.

Make a few slits on the pies to allow air to escape. Bake them in turn at a temperature of 250 ° C for about 17-20 minutes until the formation golden brown. Lubricate ready-made pies melted butter and place on top of each other. When serving, three pies are cut at once.

jamieoliver.com

The traditional "Wellington" is a whole beef fillet baked in puff pastry. To make these pies, Jamie Oliver decided to use Ground beef. But, according to him, you can safely take minced pork or even minced lamb meat.

Ingredients

• 2 tablespoons of olive oil;
• 1 red onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 celery stalk;
• a pinch of cumin;
• a pinch of ground red pepper;
• 500 g ground beef;
• 200 g canned beans;
• 1 tablespoon of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g;
• a handful of grated hard cheese.

Cooking

Heat up the oil in a frying pan. Add diced onions, carrots, garlic and celery. Saute over medium heat for about 10 minutes until the vegetables soften. Add spices, mix well, cook for another minute and put in a bowl.

When the vegetables are completely cool, add minced meat, beans, tomato puree, salt, pepper and egg. Mix the filling with your hands. Roll out the dough into a thin rectangle and cut it crosswise into four pieces.

Put the filling on the dough, leaving a couple of centimeters from one narrow edge. Sprinkle the filling with grated cheese, grease the place without filling with a beaten egg and roll the dough into a roll. Make three more pies. Press the ends of the rolls with your fingers.

Place the pies on a parchment-lined baking sheet and brush with the egg. Bake in a preheated oven at 180°C for about 25 minutes until the pies are golden brown.

jamieoliver.com

Another non-standard option for preparing this delicious dish. It will become the main decoration of your holiday table.

Ingredients

• 1.6 kg turkey breast;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of olive oil;
• 1 bunch of fresh thyme;
• 340 g cranberry jam;
• a handful of dried porcini mushrooms;
• 6 strips of smoked bacon;
• 3 sprigs of fresh rosemary;
• 600 g of a mixture of various mushrooms;
• 1 turkey drumstick;
• 1 carrot;
• 1 leek;
• 1 onion;
• 2½ tablespoons flour, plus more for dusting
• 2 liters of water;
• 1 tablespoon balsamic vinegar;
• 1 kg of puff pastry;
• 1 egg.

Cooking

Lightly cut the turkey breast lengthwise and open it slightly. Season with spices and drizzle with oil. Put half the thyme leaves into the breast and brush the inside with jam. Save some jam for later. Then fold the breast, giving it its original position, and connect with skewers for reliability.

Transfer the meat to a baking sheet and rub with a mixture of salt, pepper, olive oil and the remaining thyme leaves. Cover the meat and bake for 60-70 minutes at 180°C.

Meanwhile, soak the mushrooms in boiled water. Fry the bacon in hot oil for 5-10 minutes until crispy. Add leaves from two sprigs of rosemary and stir. Put the bacon and fry the chopped fresh and soaked mushrooms in the same pan. Season with salt and pepper, add some water and cook for 10-15 minutes. Then grind the mushrooms in a blender and cool.

For gravy, place turkey drumstick and coarsely chopped carrots, leeks and onion. Add flour, spices and pour boiling water. Then add a tablespoon of jam, vinegar and the remaining sprigs of rosemary without leaves. Bring to a boil, lower the heat and simmer for 2 hours until the gravy thickens. Pass it through a sieve.

Roll out two large sheets of dough. One layer should be larger than the other. Line a baking sheet with parchment, sprinkle with flour and place a smaller layer of dough on it. In the middle along the dough, distribute half mushroom stuffing top with the turkey breast (don't forget to remove the skewers) and top with the remaining stuffing and the toasted bacon.

Brush the edges of the pastry with the beaten egg and cover the turkey with the second sheet of pastry. Gently press the dough against the filling so that there is no air inside, and firmly fasten the edges of the layers. Brush the pie with the egg and bake at 180°C for 50-60 minutes until the dough has risen and is golden. Allow the dish to cool for 10 minutes before slicing. Serve with hot gravy.

Fresh, soft and delicious pies every hostess who considers herself a good housewife should be able to cook. After all, learning how to start the dough correctly is a whole science. Of course, a pie with marmalade, meat, rice and cabbage can be bought at the grandmother's market or a bread kiosk.

AT different countries In the world, this dish is called differently: kulebyaka, belyashi, zrazy, samsa and so on. But they are connected by one cooking principle: minced meat is stuffed inside.

This muffin can be cooked both in a frying pan in vegetable oil, and baked in an electric oven. The meat of any animal or bird is suitable for the filling, the main thing is that it be pulp. Minced meat should have a homogeneous structure, not crumble and be too wet, otherwise a raw layer of dough will remain between the pie and the filling.

Meat pies with sour cream

The dough prepared on lactic acid products always turns out tender and soft, it is stored for a long time without becoming stale. And having made pies on sour cream stuffed with meat, you will get an excellent snack.

We twist the meat in an electric meat grinder and shift to the onion. We carefully mix everything and fry for twenty minutes, stirring occasionally so that the minced meat does not stick.

Mix sour cream, mayonnaise and egg. When the mass becomes homogeneous, in batches we begin to pour the crushed flour and soda. Cover with a bowl and let the dough rest for fifteen minutes.

We roll it out with a sausage, cut across small pieces three centimeters thick and cook the cakes with a rolling pin. Put the meat filling in the center. We blind the edges and form a pie, pierce randomly with a fork.

Place seam side down in hot oil and fry until browned.

Yeast pies with meat in the oven

We are used to eating wind pies on yeast dough sweet stuffing: jam, fresh fruit, berries. But they are no less tasty in an electric oven with meat filling.

Components:

• Flour - 3 cups;
• Dry yeast - 1 pack;
• Butter - 50 g;
• Milk - 0.5 l.;
• Salt, sugar - to taste;
• Egg - 2 pcs.;
• Veal - 400 g.

Preparation: 130 minutes.

Calorie content: 347 Kcal / 100 g.

In milk, we split the dry fast-acting yeast with heat, leave to stand for fifteen minutes, until a foamy cap appears. Beat the egg, salt and sugar, pour in the dough and melted butter, mix well.

Add the crushed flour and gradually mix in the dough. When it becomes thick, put it on a dry surface and continue kneading with your hands. Transfer to a clean bowl, cover with another bowl and let rise for about an hour.

Boil the veal in salted water for about forty minutes. We take out the meat, cool and scroll through the electric meat grinder. Mix the dough and leave for another half hour. We pinch off pieces, dip in flour and roll out with a rolling pin, stuff with meat and firmly fix the edges.

If the dough sticks to your fingers, rub them with flour. We turn on the thermostat at 195 ° C. We put the pies tightly on a baking sheet, coat the top with milk and leave to rise for ten minutes. Immerse bake for forty minutes.

Fried belyashi pies with meat

Belyashi are fried pies with a hole in the top, which are made from yeast dough. The main difference in them is the filling. Meat without preliminary heat treatment is put into belyashi, boiled or fried into pies.

Components:

• Flour - 650 g;
• Egg - 1 pc.;
• Spread - 50 g;
• Fresh yeast - 35 g;
• Skim milk - 550 ml;
• Salt, seasonings - to taste;
• Pork and beef mince - 500 g;
• Sunflower oil - 50 ml;
• Fresh greens - a bunch.

Preparation: 75 minutes.

Calorie content: 367 Kcal / 100 g.

We melt the margarine in the microwave, and heat the milk there. We combine these products, add fresh yeast and knead with our fingers until completely dissolved. We drive in one egg, salt, add flour and do not stop kneading the dough. When you get a homogeneous flour ball, cover with a bowl and let it lie down for half an hour.

We wash the pork tenderloin and the veal neck and dip it from moisture with kitchen towels, cut into slices and chop in an electric meat grinder, crush with salt, seasonings, herbs and knead. If the stuffing is thick, pour in a few tablespoons of warm water or cream. We roll out the dough, cut cakes with a diameter of five centimeters and put the meat mix in the center of each.

We fasten the edges of the dough, leaving a small hole in the center. Heat up the oil and dip the whites to fry.

It is important that the semi-finished product is completely covered. We take out the finished products, put them on a napkin. When they have cooled, lay them on a flat dish. We put tea and sour cream.

Recipe for potato patties with meat

Pies can also be made from potato dough. The taste is unusual, specific, at the same time it is something new and not boring. Preparing such a dish is quite simple, you only need to follow the dosage and technology.

Components:

• Potato - 6 pcs.;
• Eggs - 2 pcs.;
• Salt, spices - to taste;
• Flour - 4 tbsp. l.;
• Olive oil - 4 tbsp. l.;
• Dill - a bunch;
• Chicken breast - 450 g;
• Onion - 1 pc.

Preparation: 75 minutes.

Calorie content: 68 Kcal / 100 g.

We peel the peel from the potatoes, carefully wash them and put them to boil in salted water. We also immerse chicken meat in water and boil for twenty minutes. Pour the potato broth, drive in the egg and mash with a crush in mashed potatoes. Add dill and flour, mix well. The consistency should be soft and plastic.

We cut the cooled meat into cubes and chop in an electric meat grinder with onions, put in a pan and lightly fry in olive oil.

Pick up with a spoon mashed potatoes, level and put in the center chicken stuffing, crush the cake in the palms to make a pie. Fry in hot oil until brown and crispy in just a few minutes.

Puff pies with meat

This dish is easy to make. Although it is called puff pastry, in fact, we will prepare a simplified version of this test. The taste will be very similar, but the technology is slightly different. In another way, such pies are also called babies.

Components:

• Flour - 600 g;
• Margarine - 250 g;
• Milk - 200 ml;
• Egg - 2 pcs.;
• Salt - to taste;
• Butter - 20 g;
• Pork neck - 450 g;
• Onion - 1 pc.;
• Little vegetable - 2 tbsp. l.

Preparation: 90 minutes.

Calorie content: 323 Kcal / 100 g.

Melt the margarine and heat the milk microwave oven. beat eggs, add flour and salt. We start elastic soft dough. Wrap in cling film and let cool for thirty minutes.

We cut the meat into slices, cut out the veins and twist it in a meat grinder, add salt and fry with onions in vegetable oil.

We cut off a piece from the dough, roll it out 15 × 10 centimeters in size and put the filling along one edge with slides at a distance of two centimeters. Slowly wrap the dough with the filling in a roll, you should get about three layers.

With the edge of the palm, we divide the roll into three pies, fasten them tightly around the edges and spread them on a baking sheet smeared with oil. We turn on the thermostat at 185 ° C. Pies should be placed at a distance, during baking they will triple in size.

Let bake for twenty-five minutes.

It is very easy to prepare, but you need to take care of this dessert in advance.

Did you know that in the Redmond slow cooker you can cook delicious and incredibly fragrant charlotte. Read our.

Spicy Tatar azu with pickles is one of the most unusual and delicious meals which we invite you to prepare. step by step instructions.

1. If you use beef meat for minced meat, rub it with mild mustard the day before. So it will become softer and juicier;
2. For whites, it is better to take lean meat, as they are cooked in in large numbers oils. And if you use chicken, turkey and other lean varieties, then pour into the hole during frying meat broth so the pies will be juicier;
3. Be sure to put fresh herbs in minced meat. This will fill the dish with aroma and piquancy;
4. If you bake pies in the oven, lay them with the seam up so that the filling does not leak out;
5. For pies, it is better to use premium flour.

Enjoy your meal!

Since meat pies are cooked very quickly, you need to take care of the filling in advance. This is because by the time the pies are formed, it should not be raw and already cooled down, if before that it was subjected to heat treatment.

By the way, I would like to say right away that these pies can be made with any filling. And sweet - for example, apples with raisins or with thick jam... And vegetable - stewed cabbage with green onions and an egg, for example ... And with smoked chicken- very tasty ... well, s boiled meat, of course, the most beloved - these are the ones I prepared today.

I cooked beef the day before. The meat must be chopped in any way - scroll through a meat grinder or, even easier - with a blender.
We clean the onion from the husk and chop - cut into small cubes.

Fry the chopped onion over hot until softened and golden brown.
Then put the chopped meat and mix. For juiciness, pour in the broth left over from cooking the meat - a little bit, not all at once. The filling should not be dry, but not liquid, in general, in the end I would like to get quite juicy stuffing- as the main flavoring ingredient. Be sure to taste and, if necessary, pepper and add salt, if you want, you can add other spices to your taste and dried herbs. Simmer a little more until all the flavors are combined and leave aside to cool.

Now let's prepare the dough. Let's start by lightly breaking the eggs with sugar and salt with a whisk.
In a separate bowl, first extinguish the soda with sour cream, and then mix it with egg churn.

Now add flour and knead a soft and docile dough for pies.

Divide the dough into equal pieces.
Sprinkling additional flour if necessary, we stretch each piece of dough with our fingers (spread it) into a thin cake ... Of course, you can roll it out with a rolling pin, but I like it that way, the old fashioned way.
Place a tablespoon in the center of each flatbread. meat filling and we make meat pies, pinching the edges well (like dumplings).

Step-by-step recipes for making yeast pies with meat: on water with beef, from ready dough and minced pork with rice and carrots, from kefir dough, bone-in beef, mixed minced meat

2018-01-25 Irina Naumova

Grade
prescription

3991

Time
(min)

servings
(people)

In 100 grams ready meal

8 gr.

6 gr.

carbohydrates

26 gr.

199 kcal.

Option 1: The classic recipe for meat pies from yeast dough

Kneading and proving yeast dough, preparing the filling, molding and baking pies is a laborious and long process. But the game is worth the candle. You only have to cook such pies once or twice, and you can already bake them without tips and recipes. Our dough will be cooked on the water. And while it comes, we will do delicious stuffing. So let's get started.

Ingredients:

• a quarter liter of water;
• 10 gr dry yeast;
• two tablespoons of sugar;
• one teaspoon of salt;
• 3 tbsp grows oil refiner;
• chicken egg;
• 4 stacks of flour.

For filling:

• three hundred grams of beef;
• four onions;
• chicken egg;
• 10 grams of salt;
• 5 gr chopped black pepper;
• 2 tbsp grows oil.

Step-by-step recipe for pies with meat from yeast dough

Worth starting with important point- water for kneading the dough should be warm, slightly more than room temperature.

Pour dry yeast, granulated sugar and salt into it. Stir until yeast dissolves.

Once everything has dissolved, add the chicken egg and refined oil. Stir a little so that the egg is distributed throughout the mass.

Sift half of the flour and add in small portions, constantly stirring the dough with a mixer.

Now we sift and also introduce the rest of the flour a little at a time, kneading the mass with a mixer.

Now you need to work with your hands - knead, patting, bringing to the desired consistency. We give the dough an oval shape directly in the bowl, cover with a towel and put in a warm place.

For the filling, you need to boil the beef. Take meat without bones. You can cut it into two or three large pieces.

Cook until tender, about one and a half to two hours.

Then we pass the beef through a meat grinder.

We clean four onions, finely chop and fry until golden brown in vegetable oil.

Do not overdo it, the onion should not burn.

Salt it, add pepper and stir.

We mix the beef passed through the meat grinder and the fried onion. The filling is ready.

The dough should rise while we cooked the meat. It just takes about two hours.

The shape of the pies can be given any at your discretion. Let's try to make round portions.

Line a baking sheet with parchment. Divide the ball of dough into equal balls and arrange them on a baking sheet. So it will be more convenient to calculate the amount of filling according to the number of balls.

Pour a little flour on a cutting board, knead the ball with your hands to a small cake. You can roll it out a little with a rolling pin.

In the middle we put a spoonful of the filling, we fix the edges of the cake. To make the pie round, first we take the opposite edges, fasten them, then others. As a result, we got a nice knot.

We pinch it well so that it does not open. Place each knot on a parchment-lined baking sheet, knot side down. Don't take it with your hands.

In the same way, blind all pies with meat filling.

Now let's do the proofing of the dough. We heat the oven to 100 C, put a baking sheet in it, and do not close the door completely.

Or you can put the baking sheet in a warm place. It is necessary that the pies increase and rise along with the filling.

Break the egg, stir and brush the pies. Sprinkle with sesame or poppy seeds if desired.

Now increase the temperature to 180 C and bake for twenty minutes.

At the end, we take the baking sheet out of the oven, carefully transfer the pies to a wooden board with a spatula so that the pastries are steamed.

It turned out very beautiful, lush, mouth-watering yeast pies with beef meat. Nobody can resist.

By the way, this dough is suitable for any filling, do not be afraid to experiment.

Option 2: A quick recipe for meat pies from yeast dough

It happens that the decision to bake pies comes unexpectedly, and there is no time to fully prepare the dough and filling. There is a way out - ready yeast dough and minced meat. This time we use pork meat. And we will add the filling with rice and carrots. Delicious and hearty pies will turn out.

Ingredients:

• yeast dough - 1 kg;
• minced pork - 600 gr;
• onion repch - two hundred gr;
• carrots - two hundred gr;
• long-grain rice - 100 gr;
• grows refined oil - 100 ml;
• milk - 1 tbsp;
• chicken egg - 1 pc;
• salt - 1/2 tsp;
• crushed black pepper - 1 pinch.

How to quickly cook pies with meat from yeast dough

Rinse long-grain and parboiled rice, boil until tender.

Take the dough out of the package and defrost. If the dough is not frozen, just put it in a warm place.

Chop the onion, grate the carrots and fry until soft.

In the same oil, fry the minced meat with the addition of salt and pepper.

When all the ingredients for the filling are ready, cool them and mix in a bowl.

From the finished filling we sculpt small portioned koloboks.

We divide the dough into pieces, sculpt a ball from each, make a cake out of it, rolling it out a little with a rolling pin.

Place a ball of stuffing in each. And we form a beautiful neat pie. It may be the traditional oval shape.

Seal the edges and place on a baking sheet lined with parchment. We do the same for the rest of the pies.

Put in a warm place and let the pies rise. Twenty minutes is enough.

Bake in an oven preheated to 190 C for half an hour.

Brush each pie with beaten egg, if desired. So they will turn out more ruddy and appetizing.

Option 3: Yeast pies with kefir meat

You can cook the dough not only on water, but also on any fermented milk product. We will have kefir. And we will make the filling from pork and onions with spices.

Ingredients:

• three hundred ml of kefir;
• hens egg - 2 pcs;
• grows refined oil - 150 ml;
• dry yeast - 11 gr;
• milk - one hundred ml;
• one and a half tablespoons of sugar;
• one and a half teaspoons of salt;
• five hundred gr wheat flour 1 grade.

For filling:

• three hundred grams of boneless pork;
• large onion - 1 pc;
• tea l salt;
• half tea l chopped black pepper.
• For lubrication:
• chicken raw yolk - 1 pc;
• two tablespoons of milk.

Step by step recipe

Pour milk into a saucepan, heat but do not boil. Milk should not be hot. When it becomes warm, turn off the heat and pour in the yeast and sugar.

Stir and let the yeast react - leave for half an hour. Do not put in a draft, the bathroom is best.

Heat kefir and pour vegetable oil into it, beat chicken eggs and stir.

As soon as you saw that bubbles began to appear on the dough, it increased in size - pour kefir. Mix everything again.

Add the sifted flour in small portions, kneading the dough. It should be soft, not very sticky.

Note: If you pour all the flour at once, the dough will become too dense, and ready-made pies lose their splendor and airiness.

Cover the finished dough with a towel and put it in a warm place for an hour.

First you need to boil the pork, then cut into pieces and pass through a blender.

Fry the onion in oil, add to the blender bowl and stir again with the addition of salt and black pepper.

To prevent the dough from sticking to your hands, grease them with a small amount of vegetable oil. Take the right amount for a pie, sculpt a ball, and then make a cake right with your hands.

Put the stuffing in the middle and seal the edges. So, the first pie is ready. Do the rest and place on a baking sheet lined with parchment.

If you don't have baking paper, grease the pan with butter.

Break the egg, separate the yolk, mix it with two tablespoons of milk. Lubricate the pies with the resulting mass.

Bake at 180 C for half an hour. Once the pies are nicely browned, they are ready.

It is better to transfer the finished pastries from the baking sheet to a basket or to a cutting board - this way their lower part will not steam out and get wet. And if you cover them with a towel, golden brown will become softer.

Option 4: Juicy yeast pies with bone-in beef

Cooking pies is divided into several stages. Since we will add a little broth from boiled beef to the filling, ready-made pastries it will be juicy and appetizing. Let's prepare the dough in milk using dry high-speed yeast.

Ingredients:

• seven hundred grams of beef on the bones;
• one hundred ml of broth;
• seven hundred grams of wheat flour;
• a third of a liter of milk;
• a tablespoon of sugar;
• chicken egg;
• ten grams of dry yeast;
• tea l salt;
• one hundred grams of oil plums;
• one hundred grams of onion;
• 2 tbsp grows oil.

How to cook

If you are using fast-acting yeast, it is best to mix it with the sifted flour first. But if you are not sure of their quality, pour them into warm milk, add sugar and stir.

When the mass begins to foam, you can add melted butter, salt. Everything is mixed, and then flour is added and the dough is kneaded.

Put the dough in a large bowl, cover with a towel or cling film. It should stand in a warm place for one to two hours. It should rise twice.

Then lightly knead it with your hands, let it rise again.

As soon as the dough reaches, we will prepare the filling. Boil the beef on the bone over medium heat. Approximate cooking time - 1.5 hours.

Do not pour out the broth - it will still come in handy.

Trim the pulp around the bones, chop in a blender. Add fried onion, salt and pepper.

To make the filling tasty and juicy, pour in two large spoons of the broth that we have left.

Carefully divide the risen dough into portions, roll each into a small cake, put the filling and seal the edges.

Arrange pies on a lined baking sheet. baking paper. Keep a distance of about five centimeters. This will prevent the pies from sticking to each other.

Let them rest for twenty minutes. Break the egg, shake and brush the pies.

Then bake the same amount of time at 180 degrees.

Transfer the finished pastries to a basket, cover with a towel.

Option 5: Mixed Minced Meat Yeast Pies

Minced meat made from different types meat. We just fry it in a pan, and then we will make a delicious filling. By the way, you can add your favorite greens - ready-made pies are more fragrant.

Ingredients:

• a quarter liter of warm water;
• 4 tbsp flour;
• chicken egg;
• 3 tbsp grows oils;
• 2 tsp dry yeast;
• 2 tbsp sugar;
• tea l salt;
• three hundred grams of homemade minced meat;
• bulb;
• greens to taste;
• tea l salt;
• 1/2 tsp crushed black pepper.

Step by step recipe

Pour warm water into a large bowl. Pour yeast, granulated sugar and salt. Stir with a whisk.

Break in the egg and pour in the oil. Again work with a whisk.

We introduce flour in small batches, kneading the dough. Then with your hands, slapping the mass, bring the dough for ten minutes.

Cover with a towel and leave in a warm place for two hours.

For the filling, we begin to fry the chopped onion, and then add the minced meat. Fry until ruddy. Add salt, pepper and stir.

If you decide to add greens, chop it up and pour it into the finished filling. Stir again.

Disassemble the dough into portioned balls, make a cake from each with your hands, put the filling in the center.

Seal the knot tightly and place each pie seam-side down on a parchment-lined baking sheet.

Let the pies rise for twenty minutes, then brush with egg and bake for twenty minutes at 180 C.

Beautiful, ruddy, juicy and tasty pies are ready.