Any hostess will say with confidence that the most delicious pies- yeast with meat, potatoes or both. At least, such in Russia are prepared more often than others.

The five most commonly used ingredients in oven pies are:

What should be the meat for the pies?

It is always best to take a responsible approach to the choice of minced meat intended for homemade pies. It should be fresh, with large quantity pulp, but also with fat too. It is good if it is pork and beef in a 50:50 ratio. Or you can take a little more pork. This is done for greater juiciness - the beef itself is drier. There are certain tricks with which you can increase the juiciness of minced meat and its taste, read about them below.

Few people use the filling raw (perhaps such recipes exist). The meat is taken either boiled, rolled through a meat grinder. Either the minced meat must be stewed until full readiness in a frying pan, and then refrigerate. In both cases, the cooking technology will be different.

For boiled meat filling: it is either cut into small pieces or chopped in a meat grinder. Mixes with raw or fried onions. In the latter case, the filling will turn out to be more juicy. You can also add small pieces of boiled pumpkin, stewed zucchini, carrots, tomatoes to it - it will definitely become a hundred times tastier. Of course, do not forget to salt and pepper. There should not be a lot of juices in the mass, otherwise the pies may deform during baking.

The five fastest recipes for meat patties in the oven:

For minced meat filling: it is stewed with butter and onions, also cut into pieces or minced. If you fry the onions separately, and then stir in the minced meat, it will be even tastier. To make the filling more dense and not fall out when biting the pie, add potatoes grated on a fine grater to it. In addition to onions, add grated carrots to the minced meat. And do not regret either one or the other - you will get an awesomely juicy mass. If too much juice has evaporated during stewing, you can pour in an additional spoonful or two of water, but do not overdo it.

The pie dough is easier to cut into pieces right away. Then roll out each, stuff, pinch the edges, lay on a baking sheet with a seam downward.

Or you can roll out the whole piece of dough into one layer and cut out circles from it using a cup or glass. It will take longer to tinker, but the pies will come out smoother, more identical, beautiful.

The resulting pies can be eaten immediately after cooling, but it is better to leave them overnight under a warm towel. Then the broth inside will saturate all the filling and dough, making the pies crispy on the outside and tender on the inside. Meat pies go well with soups, but can be independent hearty lunch... Bon Appetit!

A very simple recipe for meat pies

Soft, curvy, juicy pies stuffed with meat is pretty easy to make. A dish, according to this recipe, you can take with you to work or serve it to the table with soup or vegetable salad... The dough recipe for this cooking option can be called ideal. The baked goods are soft, tender and just melt in your mouth. The undoubted advantage is that you can use different fillings optionally meat, you can make dough for several servings and make baked goods with other fillings such as cabbage, mushrooms, egg and rice, or make fluffy, sweet buns with jam.

Ingredients:

For the test:

• Milk ─ 100 ml.
• Sugar ─ 3 tablespoons
• Dry yeast ─ 6 g.
• Sour cream ─ 200 gr.
• Chicken egg ─ 3 pcs.
• Sunflower oil ─ 100 ml.
• Salt ─ 0.5 tsp
• Flour ─ how much the dough will take.

For filling:

• Minced meat ─ 800 gr.
• Onion─ 1 pc.
• Fresh carrots─ 1 pc.
• Vegetable oil ─ 3 tablespoons
• Salt ─ 1 tsp
• Pepper ─ to taste.

Cooking process:

1. The dough is soft and airy due to the use of dough. For its preparation, 100 ml of milk is slightly warmed up, poured into a tall cup or deep glass. Be sure to add yeast and 1 tablespoon sugar. The sweetener will help strengthen the yeast's work, then the pies will become as airy as possible.
2. The dough must be covered with a lid or cling film... It should fit and grow significantly.
3. During the preparation of the dough, you need to do the dough. To do this, mix together 200 g of sour cream at room temperature and butter. It is better to take high-fat dairy products, then the pies will be as tender as possible. Add to sour cream chicken eggs setting aside 1 yolk for greasing the patties before loading into the oven. Add 100 milliliters sunflower oil and 2 tbsp. tablespoons of sugar, 2 tbsp. l salt. All ingredients are mixed until smooth using a whisk or mixer at low speed. Do not turn on the high speed of the mixer, then the dough may turn out to be clogged.
4. V sour cream pour in the dough and mix thoroughly. For full kneading, add flour and knead the thick dough. To obtain a soft mass, it is convenient to use a special mixer with a hook attachment at low speed, but after that you still need to knead the dough with your hands. Flour is added to make the dough smooth, the mass should lag well behind the hands. The resulting dough is covered with a towel and placed in a warm place for 2.5 hours.
5. After the dough is sent for proofing, you can start preparing the filling. To do this, cut the onion into small pieces and grate the carrots on a fine grater. You can add more onions to the filling, then it will turn out to be more juicy.
6. Grated vegetables are fried in a pan with a little addition vegetable oil... After the vegetables are soft, spread the minced meat and knead it into small pieces right in the pan.
7. Add 0.5 tsp of salt and ground pepper to the minced meat, mix the filling well and simmer until tender. If the filling turns out to be too dry, this can be the case if you take low-fat minced meat, you can add vegetable oil or add a little boiled water or broth. Spices can be added to taste, depending on personal preference.
8. If after cooking the minced meat there are large pieces, they can be kneaded with a blender or removed with a potato grinder.
9. Only the chilled filling is spread into the dough, therefore it must be rolled out after it has cooled.
10. After the dough begins to crawl out over the edges, you can start forming the pies. To do this, you need to divide it into small pieces weighing up to 50 g.
11. They are rolled into a circle, a filling is placed in the middle with a spoon, the edges of the baking are pinched. Since the dough prepared according to this recipe grows well during baking, the edges of the patties need to be fixed well so that the surface is smooth or laid with the seam down.
12. Put the prepared pies on a baking sheet and cover with a towel, leave for 30-40 minutes so that they come up.
13. After that, shake the egg yolk with a fork, grease the surface of the pies with an egg for a golden crust. .The oven must be preheated to 180 degrees, send the dish there for 25-30 minutes.

The meat pies are ready! They can be served with first courses, warm tea, or simply eaten. Bon Appetit.

Juicy pies with meat and potatoes

This cooking option will dilute the daily menu, because a new variation and toppings are used. Potatoes are rarely used together with meat, but in vain ─ pies cooked like this always turn out delicious and are not inferior to clean meat dish... Both components go well with each other, to be sure of this, you need to cook them according to this recipe.

Ingredients:

For the test:

• Wheat flour ─ 400 gr.
• Butter ─ 150 g.
• Dry yeast ─ 1 tsp.
• Chicken egg ─ 2 pcs.
• Chicken egg yolks ─ 3 pcs.
• Sour cream ─ 150 gr.
• Salt ─ 1 tsp
• Sugar ─ 1 tsp

For filling:

• Minced meat ─ 500 g.
• Puree ─ 200 g.
• Onions ─ 2 pcs.
• Vegetable oil ─ 1 tablespoon
• Butter ─ 40 gr.
• Milk ─ 50 ml.
• Salt ─ 0.5 tsp
• Ground black pepper ─ to taste.
• Spices for meat ─ to taste.

Cooking process:

1. You need to prepare the filling. To do this, peel the onions, cut them into cubes, send the slices to the pan, pour out a little vegetable oil. Fry until translucent, and then spread the minced meat, add salt, pepper and other spices to taste. The composition must be mixed until a homogeneous consistency, fry until the moisture completely evaporates and the meat component is ready.
2. Pre-boiled potatoes should be mashed, add a little butter and milk to make the mashed potatoes soft. The puree is transferred to the fried minced meat, mixed thoroughly. The filling for the meat pies is now ready.
3. After preparing the filling, milk is poured into a separate bowl and melted butter is added. Melt it quickly, you can use the microwave or steam bath. Add sugar, salt and dry yeast to the milk mixture, mix thoroughly.
4. Before adding, you need to sift the flour twice and introduce it into the mass gradually, controlling the consistency. First, the dough is kneaded with a spatula, and then continue to knead it on the table with your hands. Dust the surface for kneading with flour.
5. The dough is rolled out into three parts, folded into a rectangular layer, no more than 2 mm thick. Place the filling on the edge, wrap it in a roll, pinch both edges.
6. Forming baked goods is easy. Using the palm, divide the roll into 6-8 parts and press the edges of each section with your hands. The pies are alternately pinched off the roll, the edges are straightened and placed on a baking sheet greased with vegetable oil or lined with parchment.
7. A similar method is used to work with the rest of the test.
8. Place the pies on a baking sheet at a sufficient distance from each other so that they do not stick together during the baking process. Since the dough is leavened and created without dough, it will grow in the oven when exposed to heat.
9. Pies need to be greased with whipped egg yolks, sent to the oven for 30 minutes. The oven must be preheated to 180 degrees.

The pies prepared according to this recipe always turn out to be incredibly tender and soft. They are delicious both hot and cold, meaning they stay just as soft the next day.

Country style meat pies

Russian cuisine is the most diverse in terms of pastries of all. There are not so many options for making simple pies in any kitchen. Despite all the hassle of preparation, the dish is worth it. The pastry prepared by the sponge method always turns out to be tender, airy and goes well with the meat components.

Ingredients:

For the test:

• Wheat flour top grade─ 1 kg.
• Fresh yeast ─ 25 g.
• Granulated sugar ─ 2 tablespoons
• Cooking salt ─ 1 tsp.
• Butter ─ 100 g.
• Chicken egg ─ 3 pcs.
• Water ─ 1 tbsp.

For filling:

• Pork pulp ─ 300 gr.
• Beef ─ 300 g.
• Onions ─ 2 pcs.
• Salt to taste.
• Pepper ─ to taste.
• Sunflower oil ─ a few tablespoons.

Cooking process:

1. Crumble fresh yeast, warm water into a bowl and mix thoroughly. The yeast should completely dissolve in water, color it in a soft cream color.
2. Add a little sifted flour and sugar to the water. Stir the resulting mixture slightly and leave warm for about half an hour.
3. During this time, a fluffy hat should be obtained on the water ─ this is the dough.
4. To ferment the dough, you need to prepare a large container. An enamel basin will do. It is necessary to sift about 800 g of flour into it, add the finished dough to it. Add chicken eggs and melted butter. The ingredients should be warm, but not hot, as the yeast can die at high temperatures.
5. Dough should be mixed well with flour, adding the remaining portion of flour. The dough must be kneaded manually. The mass should take on an elastic consistency. After kneading, you need to cover it with a towel and put it in heat for 2-4 hours.
6. The preparation time of the dough depends greatly on the freshness of the yeast. Dough cooked with fresh yeast comes up in 30 minutes.
7. After the dough has increased in volume, it must be kneaded. The gingerbread man should once again rise in a warm place under a towel. This will take 20 minutes.
8. While the flour component is being prepared, you need to start preparing the filling. The meat is cleaned of veins and fat and cut into small pieces.
9. Peeled onions, cut into quarters.
10. Combine the onion with the minced meat using a meat grinder, thoroughly knead the mass.
11. A frying pan is placed on the stove and a small amount of sunflower oil is poured into it, and the minced meat is laid out after heating it. During the stewing process, the filling must be constantly stirred so that it does not burn.
12. After readiness, the meat is salted, dill is added.
13. While the filling is cooling down, you can return to the dough, during which time it should rise well. Sprinkle it with flour and carefully put it on a sawn table.
14. You need to dip your fingertips into flour, divide the dough into several small koloboks with your hands, and let them proof.
15. After proofing, you can start sculpting. To do this, roll out each thin circle. Put a spoon in the middle of each circle minced meat, gently press in the edges.
16. The pies are transferred to a baking sheet lined with parchment, greased with chicken yolk.
17. Send the dish into an oven preheated to 180 degrees for 20-40 minutes. Remove hot pies from the baking sheet. It is very easy to do this by tilting it slightly, and pouring them into a deep plate.

The meat pies are delicious both hot and cold. Bon Appetit.

Meat patties that melt in your mouth

The taste of ruddy and aromatic pies with meat is known to everyone from childhood, they were prepared by mothers and grandmothers, and then it was just a real feast for both the stomach and the eyes, because they are not only delicious, but also insanely beautiful. Since the taste depends not only on the filling, but also on the dough, special attention should be paid to its preparation.

Ingredients:

For the test:

• Flour of the highest grade ─ 4 tbsp.
• Dry yeast ─ 10 g.
• Cow's milk ─ 1 tbsp.
• Salt ─ 1 tsp
• Granulated sugar ─ 2 tsp
• Vegetable oil ─ 3 tablespoons
• Butter ─ 80 gr.
• Chicken egg ─ 3 pcs.

For filling:

• Minced meat ─ 500 gr.
• Vegetable oil ─ 1 tablespoon
• Bow ─ 1 pc.
• Salt to taste.
• Pepper ─ to taste.

Recipe:

1. Peel and chop onions small cubes... Send a preheated frying pan, fry in vegetable oil until transparent.
2. Remove the lumps from the minced meat with a wooden spatula, fry until tender. You need to cook the minced meat carefully, it should turn out to be soft.
3. When done, add salt, pepper and other spices to taste.
4. To prepare the dough, put dry yeast in a container, add 2 tsp of sugar and 1 tsp of salt to them. Mix the listed components well, add to cow's milk, which needs to be preheated. Leave for 20 minutes.
5. After a high cap forms on the dough, it is diluted butter... The resulting dough is left for another 10 minutes. Pour in premium flour, add chicken eggs and transfer the dough. Mix the dough.
6. Leave the mass in a warm place. During this time, it should increase in volume.
7. A bun is formed from the resulting mass and divided into pieces weighing about 30 g.
8. Roll each piece well, put the chilled meat filling in the center.
9. Carefully fasten the edges of the patty, forming it.
10. The resulting pies are spread on a baking sheet at a distance of about one and a half centimeters from each other, because they increase in volume too much during the baking process.
11. The finished pies are greased with egg yolk, sent to the oven for cooking, preheated to 180 degrees.

The dish is ready! Bon Appetit!

Filling:

• 300 g of boiled veal;
• 0.5 medium-sized onions;
• 1-2 tablespoons of vegetable oil;
• 30-50 ml of meat broth.

Bouillon:

• 1 small onion;
• 0.5 carrots;
• a small piece of celery or parsley root;
• 2-3 peas of black pepper;
• 1 bay leaf;
• salt to taste.

How to make meat pies

Boil the meat. For broth and usually use onions and carrots - in addition to the usual spices - peppercorns, salt and bay leaves... You can also add celery or parsley root.

We pass the meat through a meat grinder and put in a deep bowl.

Peel the onions for the filling, rinse. Cut the onion into small cubes. Heat vegetable oil in a frying pan and put onion. Fry the onions over low heat, stirring occasionally, until slightly golden brown.

Add the onion to the meat and stir.

We add a little broth so that the minced meat does not crumble, but does not become wet either. Put salt, ground black pepper and mix well again.

Cooking the dough. In the bowl of a mixer (or food processor), lightly beat the egg with sugar and salt. Pour yeast into a small amount of warm milk (3-4 tablespoons), mix. Pour the remaining warm milk to the egg mass, add the yeast mixture and vegetable oil. Mix everything well. Add flour in parts, kneading the dough. In the process of kneading, after about half of the flour has been added, we change the spiral attachments to the dough hooks. Knead for about 10 minutes so that the dough becomes smooth and elastic, it stops sticking to your hands.

Flour can take more or less, it depends on its properties. The main thing - try not to "hammer" the dough with flour, so add the last portions little by little, stirring all the time. It is possible (and even more convenient) to carry out the final kneading by hand, so you feel the density of the dough and the degree of its readiness. Place the dough in a bowl greased with vegetable oil, cover and put in a warm place for 1 - 1.5 hours, until the volume doubles.

This recipe is indicative, if you wish, you can use your favorite recipe. yeast dough for pies or buy ready-made in cooking.

Knead the dough and begin to form the pies. And we turn on the oven to warm up - at a temperature of 180 degrees C. We line the baking sheet with a silicone mat or a sheet of parchment. We cut off (pinch off) pieces weighing 60-70 g from the dough. We sprinkle each piece with our hands into a round cake 0.5-0.7 cm thick.

Put about 2-3 teaspoons of the filling in the middle of the dough. The filling is dry, it will not leak out during baking, so put more of it - this will make the pies tastier.

Now gently pinch the pies. First, we join the edges and pinch them securely, like dumplings.

Then bend the protruding part and both ends and put the pies, seam down, on a baking sheet. Place the baking sheet in a warm place and cover the pies with a towel. We leave it like this for about 20 minutes for proofing.

Stir the yolk well with a teaspoon of water. Lubricate the matching pies with a silicone brush.

We bake for 17 - 20 minutes, until a beautiful ruddy color. baking time depends on the characteristics of the oven.

Meat pies are perfect for a snack. Some people like fried pies, others prefer oven-baked ones. In any case, these pastries are as popular as they were many years ago.

Each housewife's notebook contains a recipe that has been passed down from generation to generation.

Meat pies step by step recipe- basic cooking principles

The dough for pies can be very different: unleavened, yeast, flaky, rich and even made from potatoes or cottage cheese. The dough recipe is chosen depending on the method of making the pies. Fried ones are made from butter or lean yeast dough. Pies are baked in the oven from any dough. Yeast or butter dough knead in water, milk or fermented milk products... Yeast is used dry or raw. They are dissolved in warm water, a little flour and sugar are added, mixed and left to wake up the yeast. Then add the remaining ingredients to the dough and knead a dense soft dough, which is covered and kept for several hours until it rises. It is advisable to knead it several times during this period.

For a dough for potato pies, boil the vegetable and make mashed potatoes from it. Add eggs, yeast and flour and knead into a soft dough. You can use vinegar slaked baking soda instead of yeast.

As for the filling, it is prepared from raw, fried or boiled meat... It can be lamb, poultry, pork, beef, etc. The simple filling consists of meat and onions, seasoned with spices. Complex fillings can include vegetables, offal, and even fruits.

Minced meat for pies is used raw, or fried with onions. The fried filling is used only when it has cooled down.

For pies in the oven, you do not need to grind the meat into minced meat, but chop it with a knife on a piece of chalk.

Belyashi, or fried meat pies, are cooked in a large number red-hot vegetable oil... Meat Pies step by step recipes allow you to prepare pastries with various meat fillings.

Recipe 1. Pies with meat step by step recipe in the oven

Ingredients

700 g wheat flour;

300 g of boiled meat;

8 g instant dry yeast;

5 g table salt;

a glass of milk or boiled water;

50 ml of sunflower oil;

60 g granulated sugar;

onion head;

spices.

Cooking method

1. Heat milk or water. It is very important that the liquid is not hot, otherwise the yeast will simply die. Novice housewives make the main mistake: they use liquid at room temperature without heating it. In this case, the dough may simply not rise, or rise very slowly. So, add the yeast to the warm liquid and stir well so that it completely dissolves. Instead of dry yeast, you can use raw yeast, only in this case, their amount needs to be doubled. Add some sugar, stir again and let the mixture sit for ten minutes for the yeast to start working.

2. Add flour and knead until you have a pancake-like dough. It is very important to note here that the flour must be sifted through a sieve. It is advisable to do this twice. The flour may contain small debris, and the sifted flour can be saturated with oxygen, which will make the baked goods fluffy.

3. Add three tablespoons of vegetable oil to the dough, salt and mix. It is better to use refined oil, it is odorless, which means it will not be felt in baked goods. Add the remaining flour in small portions and knead the firm dough. Do not knead it for too long, just enough until it stops sticking to your palms. If you knead the yeast dough for a long time, it will "clog" and the baked goods will be firm. Place it in a deep bowl, cover with a towel and leave for a couple of hours. It is advisable to knead the dough a couple of times during this time.

4. While the dough is coming up, cook the filling. Twist the boiled meat in a meat grinder or finely chop the peeled onion. This recipe uses boiled meat, but you can also make the filling raw. This can be pork, chicken, lamb, or beef. Fry chopped meat with onions, stirring constantly, in vegetable oil until golden brown. Be sure to salt the filling and season with spices. You can add fresh herbs to the filling.

5. Let's go back to the test. Crumple the dough that has come up with your hands and knead slightly. Divide it into small balls. Form circles out of them, no more than a centimeter thick. This can be done with a rolling pin, or simply by kneading it with your hands.

6. Place a spoonful of minced meat in the middle. Use only completely cooled filling. Join the edges, holding them together carefully.

7. Place the pieces, seam side down, on a greased baking sheet. Cover the baked goods with a tea towel and leave warm for 20 minutes. This is necessary for the dough to come up again. Brush the baked goods with beaten egg or milk. This can be done with a silicone brush or tissue.

8. Place the baking sheet in the oven. Be sure to warm it up to 180 degrees in advance. The baking time of the pies is 20 minutes. Meat Pies step by step recipe will help you prepare delicious, airy baked goods.

Recipe 2. Fried pies with meat step by step recipe

Ingredients

half a glass of kefir;

900 g of premium wheat flour;

salt;

half a liter of milk;

ground black pepper;

50 g yeast;

60 g white loaf;

two tablespoons of granulated sugar;

two cloves of garlic;

200 g margarine;

large onion;

two chicken eggs;

250 g of pork and beef pulp.

Cooking method

1. We start making pies with dough. We heat the milk, make sure that it is not hot, otherwise the yeast will simply die and the dough will not work. Dissolve yeast in warm milk. They can be dry or fresh. Pour granulated sugar and a glass of sifted flour into the yeast mixture. Mix thoroughly so that not a single lump remains. Leave the mixture warm for forty minutes, until it begins to ferment. Foam should rise on the surface.

2. While the dough is rising, prepare the filling. We wash the meat. We clean the beef from films and veins. Chop finely with a knife. Can be chopped with a meat grinder or blender. Peel the onion and chop it into thin quarter rings. It can be grinded together with the meat, but it is better to finely chop it. This will give the onion more juice and make the filling juicy.

3. Fill the white loaf with kefir, leave for five minutes, and then put it in the meat filling. If you don't have kefir, you can soak the bread in plain water or milk. Season the filling with ground pepper and salt. Now mix thoroughly.

4. Melt margarine. You can do this in a saucepan, setting it on low heat, or place the margarine in a bowl and set it over a saucepan of boiling water. Cool the melted fat and add it to the dough. We also drive in the eggs here and shake everything thoroughly with a whisk until smooth. Pour flour in small portions, having previously sifted it twice. Knead with your hands until you get an elastic soft dough. We roll it into a ball, place it in a bulky dish, cover and let it stand for an hour.

5. Knead the approached dough, divide it into small pieces. We knead each one with our fingers into a cake, or roll it out with a rolling pin. The thickness of the dough should not exceed a centimeter. Put a spoon in the middle meat filling... We pull the edges to the center and carefully fasten them, leaving a small hole, giving the cake the shape of a bag. We leave the pies for proofing, for ten minutes.

6. Pour enough vegetable oil into a large cast iron pan. It is advisable to use refined. We put on an intense fire and heat it up until a light smoke appears. Put the pies in the boiling oil with the side with the hole. We twist the fire to medium level and fry until golden brown. Turn the pies over and continue to fry until the other side is browned.

7. Put the fried pies on a dish, covering it with paper napkins so that the excess oil is absorbed. Served hot. The cooled meat pies can be heated in the microwave, or steamed.

Meat pies step by step recipe - tips and tricks

• You can cook the dough with kefir; in this case, you need to put it in a warm place for a couple of hours.
• Before frying the pies, be sure to heat the vegetable oil well.
• You can grind the meat for the filling in a meat grinder, or finely chop it with a sharp knife.
• Hot baked pies Place in a deep bowl and cover with a towel until they soften.