Basically, there is no meat that is not 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 such as beef and pork.

You will need:

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

It takes: 30 minutes.

Energy value: 89 kcal.

Cooking method:

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

Minced meat filling recipes

You can make a "mono-taste" pie, for example with ground beef, but you can make cold cuts.

Assorted

Required:

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

Time taken: 20-25 minutes.

Caloric content: 90 kcal.

Cooking method:

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

With rice

Necessary:

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

Cooking time: 35 minutes.

Caloric content: 60 kcal.

Preparation:

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

Beef

Required:

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

Cooking will take 25 minutes.

Caloric content of a portion: 80 kcal.

How to do:

1. Finely chop the peeled onion. Heat refined oil in a frying pan, brown the onion.
2. Add to fried onions raw minced meat, 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.
3. Chop parsley and add to the meat, mix.

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

Cooking options from boiled meat

Prepare a purely meat filling from a boiled piece of meat or add various fillers 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 of refined oil;
• 60 ml of broth;
• ground black pepper;
• 15 grams of salt.

Preparation: 20 minutes.

Serving: 79 kcal

Preparation:

1. Pass a boiled piece of meat through a meat grinder or grind with a blender. No appliances - 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 all 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 of beef;
• 2-3 boiled eggs;
• 1-2 onions;
• refined oil for frying;
• 40-50 g butter;
• salt, ground pepper to taste.

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

Cooking method:

1. Boil beef in salted water, cool, 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 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.

"Nourishing"

Required:

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

Time: 20 minutes.

Calories: 90 kcal.

1. Cut the pulp into pieces, mince. Send the prepared minced meat to the heated oil, with constant stirring, bring to readiness.
2. In another pan, fry the chopped onions until creamy.
3. Combine meat with onion, mince again. Add chopped carrots, fresh herbs, season and stir.

"Tender" with chicken

Required:

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

Time: 25 minutes.

Calories: 89 kcal.

1. Boil the meat, cool and chop small cube, chop the olives into thin slices.
2. Connect chicken fillet, olives, put in soft butter, mix well.

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

"Spicy" with beef and lamb

You will need:

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

Time: 20-25 minutes.

Number of calories: 94 kcal.

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

For fried pies

To make the pies not look like “store-bought” pies, the filling can be made with different flavors.

"Spicy" with chicken meat

You will need:

• 0.3 kg chicken pulp (thighs);
• 100 g of Peking 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.

Caloric content: 88 kcal.

1. Cut the chicken flesh into pieces, cook the minced meat.
2. Chop the onion, peel and grate the ginger root. Peel the chili pepper from seeds and partitions, finely chop.
3. Chop the cabbage thinly.
4. Add cabbage, onion, chili, ginger, sesame seed to the meat. Season with oil, spices, stir.

Do you know how to cook thin fried pies with potato.

Very tasty fried pies with sauerkraut... You will find the recipe here.

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.

Caloric content: 152 kcal.

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

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

Low calorie with beef

You will need:

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

Cooking: 15-20 minutes.

Caloric content of a portion: 90 kcal.

1. Prepare minced meat, add salt, freshly ground pepper.
2. Chop the onion finely, brown 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 foods will make the filling juicy.
3. Boiled rice. It goes well with pork.
4. Boiled mashed potatoes. Perfectly softens beef meat.
5. Liver mince. It will make the filling softer, more piquant.
6. Any filling is laid out on the dough only after cooling.

The video shows 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, cereals. Boiled or raw meat is passed through a conventional meat grinder. Minced meat is fried in oil with onions, herbs, seasoned with spices.

After the holiday delicacies, I am happy to return to simple yeast baked goods. Moreover, it is winter now - it's time to bake ruddy meat pies in the oven, step by step recipe with a photo will be very detailed, designed for beginners. I make yeast dough on dough, stuffing from boiled meat with fried onions and peppers. The pies are delicious, fluffy, with a thin soft crust and a very juicy meat filling. Although the dough is prepared in a sponge way, it is very easy to prepare, it fits quickly and has never misfired.

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

Ingredients

To make 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, adrenal part. If you prefer pork, choose moderately fatty meats. You can take it with a bone, cook the broth for the soup, and define the meat in the filling. Pour in the meat cold water, I bring to a boil. The foam will begin to rise - I collect it with a slotted spoon so that the surface remains clean.

Beef is cooked for an hour and a half, until soft. For pork, an hour is enough, but if the piece is large or wiry, then you need to increase it to one and a half hours. I left the meat in the broth, just as the dough comes up, it will cool down.

I make dough for pies with meat on a yeast dough. I mix fresh yeast (those sold in cubes or bars), sugar and salt.

Knead with a spoon, grind until the sugar begins to melt and a liquid brownish gruel is formed. I pour in warm milk.

I stir, dissolve grains of sugar and salt. I add some flour.

The dough will be liquid, approximately like the dough for pancakes. It is not necessary to make it thicker, a thick dough is suitable longer, and a liquid one will begin to foam and rise in 10-15 minutes. I put a bowl of dough in a warm place for 20-30 minutes.

The dough, although liquid, needs to be fermented, it is good to rise. When it increases several times, and bubbles and holes appear on the surface, it means that the dough is ripe. You can add the rest of the food and knead the dough.

I transfer the dough to a larger bowl. I pour out the loose egg there.

The composition of the dough for baked meat pies is very simple, there is no butter or sour cream in it. To mix better and be loose, I add vegetable oil.

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

After mixing all the components of the dough until a loose lumpy consistency, I spread it on the board, gradually adding the rest of the flour. I knead with my hands for about 15 minutes, rolling the dough over flour.

After a while, it will become soft, plastic, and stop sticking to your hands. By clicking on the bun, you will feel how it springs under your palms and rounds again. I put the kneaded dough back into the bowl, greasing the bottom and sides with oil. I cover it with a lid, put it in heat for an hour or until it triples.

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 do not spare the onion!

I heat oil in a frying pan, pour onions. While stirring, I bring it to transparency and turn the fire down to minimum. 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 remember that onions have the ability to burn instantly. Burnt onions have a bitter taste; they are not suitable for filling.

I take out the meat from 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 grill. 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, rotate them in a meat grinder, alternating with pieces of meat.

I add some salt, season with black pepper. You can add a pinch nutmeg or coriander - use those spices with which you usually season meat dishes.

I mix everything, as if slightly rubbing the meat filling for the pies. In consistency, it will turn out to be a little viscous and will not crumble.

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

The dough for pies with meat came up, increased three to four times. I knead around the edges, pressing down with my palm.

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

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

I knead several koloboks into flat cakes about 1.5 cm thick. Rolling pin is not needed, the dough is very soft, plastic, stretches perfectly. I spread 1.5-2 teaspoons of the filling. When in doubt that you can divide into equal portions, use a kitchen scale. It took me 20 grams for each pie. Raising the edges, I squeeze them tightly over the minced meat.

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

I cover the baking sheet with paper. I spread the pies seam down at a distance from one another. I cover it with a towel and put it on the stove for proofing. Do not skip this stage - without proofing, meat pies in the oven will not rise, they will be tough.

After 15-20 minutes, the pies will increase, fit, become lush. Shake the egg until light foam, grease each pie on top and on the sides.

I put a baking sheet with pies in the oven on a medium level. Temperature 180 degrees. Pies with meat are baked in the oven for 20-25 minutes, until golden brown.

Ready meat pies from yeast dough remove from a hot baking sheet onto a board or transfer to a large bowl. Be sure to cover with a light towel, let them gradually move away from the heat. If you do not cover and leave on a baking sheet, then the top will dry out, and the pies will get wet from the bottom.

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

One of the versions of the recipe for making pies in video format

22.03.2018

Brass pies many housewives cook. In Slavic cuisine, it is pies that can be called fast food. They can be sweet or snack depending on the filling. The meat filling for pies in the oven will perfectly harmonize with the yeast dough. In our article, we will discuss the best recipes for it.

You have learned how to masterfully make dough, but the taste of the filling for the pies leaves much to be desired? Delicious filling for pies with meat it is very simple to prepare. Try using chicken brisket as a base.

Ingredients:

• chicken fillet - 0.3 kg;
• onion - 1 piece;
• refined vegetable oil - 2 tablespoons. spoons;
• salt and a mixture of ground peppers.

Preparation:

Hastily

The filling of boiled meat for pies is incredibly tasty. If you are worried that the meat will not bake, use this option for preparing the filling.

Ingredients:

• onion - 1 piece;
• pork tenderloin - 300 g;
• turkey fillet - 200 g;
• carrots - 1 root vegetable;
• salt and spices.

Preparation:

Juicy and tasty!

And here's another recipe for making minced meat pies filling. It is best to cook minced meat yourself from beef and pork tenderloin.

Ingredients:

• pork and beef tenderloin - 300 g each;
• red sweet onions - 3 heads;
• a mixture of ground peppers and salt;
• kefir with an average percentage of fat - 6 tablespoons. spoons.

Preparation:

1. This filling does not require prior heat treatment... You don't have to worry, it won't stay soggy after baking the pies.
2. Defrost pork and beef tenderloin.
3. We wash the meat pieces well and dry them.
4. Grind the meat to the consistency of minced meat in any convenient way.
5. We clean the onion heads and also pass them through a meat grinder or grind them in a blender.
6. We combine these ingredients, pour in kefir at room temperature. We mix everything. We taste it. Add a mixture of ground peppers and salt.

Many of us like to pamper our household with belyash or pasties. An important condition – juicy filling... It's easier to cook than you might think.

Ingredients:

• minced meat - 300 g;
• pasteurized cow's milk - 10-15 ml;
• chicken egg - 1 piece;
• onion - 1 piece;
• salt, a mixture of ground peppers.

Preparation:

1. Transfer the cooled minced meat to a convenient bowl.
2. We break up egg and carefully separate the protein. We don't need the yolk, you can leave it to grease the surface of the pies.
3. Beat by hand with a whisk or mixer egg white by adding a small pinch of finely ground salt.
4. Add the whipped protein to the minced meat.
5. Scroll the onion several times in a meat grinder so that the mass becomes as homogeneous as possible.
6. Add chopped onion to the minced meat. Salt and season with a mixture of ground allspice.
7. It remains for us to mix all the ingredients until a homogeneous mass is obtained, and the filling is ready.

Meat and rice - the magic of taste

We are used to making pies with egg and rice filling. And you try to connect rice groats with tenderloin. You will end up with something amazing and incredibly tasty.

Ingredients:

• chilled minced pork - 250 g;
• salt, a mixture of ground peppers;
• rice groats - 250 g;
• green feather onions - a bunch;
• bouillon cube - 1 piece;
• refined vegetable oil.

Preparation:

1. We need chilled minced meat. You can cook it yourself or use a semi-finished product.
2. Heat refined vegetable oil in a frying pan.
3. We spread the minced meat, having previously eliminated the excess liquid.
4. Stir thoroughly with a wooden spatula, breaking up large lumps.
5. Fry the minced meat over medium heat. To make the filling juicy, culinary experts advise using two types of meat.
6. Crumble the broth cube and add a little boiled water.
7. Pour the minced meat with the prepared broth and simmer it under a closed lid for five minutes.
8. We wash the rice grits until the water is transparent.
9. Boil the rice until cooked in salted water.
10. Combine boiled rice groats with minced meat.
11. Wash the green chives and chop finely with a knife.
12. Add greens to the filling.
13. At the same stage, add a mixture of ground peppers and salt.
14. Stir everything actively until a homogeneous mass is obtained. The filling turned out to be fragrant and juicy.

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

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

Personally, I prefer to prepare meat filling for pies and pies with fresh minced meat. Mandatory condition - 70% minced pork and 30% beef. In this proportion, the filling turns out to be very juicy and not very greasy.

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

We will prepare products according to the list.

Peel the onions and cut them into small cubes.

Pour vegetable oil into the pan, put the 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, but we do not need it!

Add the mixed minced meat to the fried onions. I have minced meat rolled 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 with onions for another 20 minutes over low heat, stirring occasionally, the filling should not be fried - just stew.

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

The finished minced meat should be soft, you need to cook it until all the liquid has evaporated.

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

The meat filling for pies and pies is ready!

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

Bon Appetit!