Friday, January 6, 2017
Cooking meat pies in the oven: tender and soft yeast dough, and inside - a lot of juicy and fragrant stuffing. It's satisfying hot snack or a suitable addition to a cup of tea. It is clear that any pies are tastiest piping hot, but better give ready-made pastries cool down a bit to fully enjoy their great taste and wonderful aroma.
You can take your favorite yeast dough for making meat pies. I used yeast dough on sour cream, which I kneaded in a bread machine ( detailed recipe), but it can be easily done by hand. So far this is my all-time favorite. yeast dough which I have tried. On such a test, you can cook both wind and fried pies with any filling (both sweet and not sweet).
Regarding the meat filling: I used low-fat minced pork, but you can safely take chicken, beef or mixed. Choose the amount of onions and carrots according to your taste - I get decent vegetables. I advise you to choose steamed rice for the filling - it keeps its shape better, but another variety is also suitable. By the way, you can fill yeast pies with minced meat without rice if you don’t like it (just use more meat or vegetables). Vegetable oil, take something that is odorless and suitable for frying.
Ingredients:
(1 kg ) (550 grams) (200 grams) (200 grams) (100 grams) (100 milliliters) (1 tablespoon ) (1 piece ) (0.5 teaspoon) (1 pinch)
Cooking step by step with photos:
In general, the filling can be prepared while the yeast dough is rising (fermenting). Pour about 70 milliliters of refined vegetable oil into a deep frying pan, heat it up and put the vegetables. carrots and onion(I give the weight in an already purified form) clean and grind into a rather small cube.
Fry over medium heat, stirring, until soft and a delicious ruddy color. We shift the fried vegetables into a separate bowl, and pour the remaining oil into the pan.
Fry, stirring, over medium heat until the minced meat changes color and lightly browns. If desired, you can add a little (about half a glass) of water or broth at the end to make the filling even juicier.
In the process of frying vegetables and minced meat rice needs to be boiled. To do this, wash the cereal in several waters until it becomes transparent, transfer the rice to a small saucepan and fill it with water for 2 fingers. Cook over low heat, covered, without stirring, until all moisture has evaporated, then cool.
Salt and pepper to taste - the filling for pies is ready. By the way, if you like, you can also add chopped greens (my family asked without it, but for myself I would love to use fresh parsley and dill).
I was about to divide the minced meat into portions, when my husband came up and saw onions and carrots in the filling - in LARGE PIECES. I realized that the likelihood of refusing pies for this reason is quite relevant and went to the trick. I just passed the filling through a meat grinder - it seems that some pieces are visible, but it’s not very clear which ones. I think the kids would also twist their noses at the sight fried vegetables in pies, but now they will eat them with pleasure.
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 with meat filling. Cooking pies is troublesome, but the dish is worth it. Butter pies, prepared in an almost sourdough way, are airy and tender. Is it possible to exchange them for pastries from the supermarket? I am not a supporter of the purchased "test" and act according to the rules caring hostess: "homemade food- useful 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 into a bowl fresh yeast.
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 chicken 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.
In the process of quenching meat stuffing stir regularly.
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 pies with meat from the oven, they easily "go down" from the baking sheet when tilted. It's all about the air.
Baked meat pies melt in your mouth 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?
June 12, 2016 842
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.
V 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.
Components:
- Sour cream - 200 ml;
- Flour - 2.5 cups;
- Salt, seasonings - to taste;
- Egg - 1 pc.;
- Mayonnaise - 100 ml;
- Soda - 0.5 tsp;
- Pork pulp - 450 g;
- Onion - 1 pc.;
- Vegetable oil - 5 tbsp. l.
Preparation: 90 minutes.
Calorie content: 346 Kcal / 100 g.
We wash the pork pulp well and dry it with a towel, cut it into pieces, cutting off the film and veins in the process. We clean the onion and chop it in half rings. Fry in vegetable oil until translucent.
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 out the 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 with sweet filling: 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, heat split dry fast acting yeast, leave to stand for fifteen minutes, until a foam 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 veal neck and dip it from moisture kitchen towels, cut into slices and grind in an electric meat grinder, crush with salt, seasonings, herbs and knead. If the stuffing is thick, pour in a few tablespoons 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 extract finished goods, put 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. We 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 on 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.
- If you use beef meat for minced meat, rub it with mild mustard the day before. So it will become softer and juicier;
- 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;
- Be sure to put fresh herbs in minced meat. This will fill the dish with aroma and piquancy;
- If you bake pies in the oven, lay them with the seam up so that the filling does not leak out;
- For pies, it is better to use premium flour.
Bon Appetit!
Calories: Not specified
Cooking time: Not specified
This recipe is most likely for those who like to eat delicious food and do not think about their figure. Because such delicious meat pies in the oven, step by step recipe with photos of the preparation of which I want to bring to your attention, it is simply impossible to bake and not try, and it will be very difficult to stop. So appetizing, ruddy with juicy stuffing minced meat pies will be eaten before they have cooled. My advice to you is to cook a double portion at once so as not to start kneading the dough again.
Such products can, in principle, be prepared with any filling. For example, with fish, with eggs and rice, with, with peas, with onions, with, with fruits and jam. To make it more interesting, bake pies at the same time as different fillings, and you can also add a piece to one walnut. It will be a special pie, whoever gets it, to that one, and luck will be favorable during the month. Although, you can come up with your own associations, the main thing is that there should be a moment of joy and pleasure in everything. Even something as simple as family tea party with pies you can turn into a bright unforgettable holiday.
So let's bake this delicious pastries and pamper your loved ones. The dough for pies is very tender, almost airy. We will add some sugar to it, so the dough will be universal and suitable for both sweet stuffing, and for salty. And the filling will be raw minced meat, this is what will make the taste of baking more juicy and tasty.
We will prepare such a dough in the usual sponge way. First, wait until the dough comes up, and then just knead the dough and let it go well in a warm place. At this point, take care of complete silence in the house, because the dough does not like too much noise, and may not rise well.
You can prepare the dough, both from fresh and dry yeast, we will knead the dough on dry yeast. The recipe is designed for about 15-20 pies.
Ingredients:
- Wheat flour the highest grade - 500 -650 g,
- butter - 65 g,
- dry yeast - 1.5 tsp,
- whole milk- 90 ml (75 ml for dough, and 15 ml for minced meat),
- chicken eggs - 3 pcs.
- salt - 1 tsp,
- granulated sugar - 2 tbsp. l.,
- meat (beef, pork, chicken) - 350-400 g,
- ground pepper- a pinch in minced meat.
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Cooking
We prepare a dough for our test, we breed in a small amount warm water (100 ml.) dry yeast. Let them stand for about 10 minutes so that they begin to act.
And then beaten eggs and granulated sugar.
Add flour, salt and knead the dough. You need to knead for a long time and thoroughly (15 minutes), so it's best to do it in a kitchen machine.
Cover the dough and leave to rise (in a warm place) for 1 hour. 
Now let's get to the stuffing. We twist fresh meat twice in a meat grinder with onions, add milk to it, half chicken egg, spices. Knead the minced meat and let it stand for about an hour in the refrigerator.
As soon as the dough rises, we knead it again and start sculpting pies.
To do this, we will pinch off small, preferably identical, balls from the dough, then roll them out with a rolling pin.
We put a little minced meat in the middle of each cake and wrap the pie.
We put the finished pies on a baking sheet, which we grease with oil or line with paper. 
Cover with a towel and wait for the products to proof for 20 minutes.
Lubricate the pies with an egg and send to the oven.
We bake pies in a preheated oven at a temperature of 190-200 degrees for 20 minutes. Let them cool on a wire rack and serve. 
For lovers sweet pastries we advise you to look at the recipe
In this recipe, we will talk about the preparation of simple pies from yeast dough with meat in the oven. Please your men!
Meat pies are something special for those who are of the opinion that the tastiest dishes can only be dishes that are native and close to the heart of the cuisine. This is primordial Russian dish, which has been baked in our country for more than a thousand years. But this, of course, does not change the fact that meat pies there are in the cuisines of other peoples of the world, where they are prepared with their own characteristics.
Today we will talk about traditional Russian meat pies, which are made from yeast dough. Do not be afraid of the last phrase - the yeast dough is prepared easily and simply, you just need to follow all the steps indicated in the recipe, and everything will work out in the best way! So let's get started.
Recipe for yeast pies with meat in the oven
Photo: radikal.ru Ingredients:
For yeast dough:
500g flour (3.5 cups)
80g butter
30g pressed yeast or 10g dry
3 eggs
1 glass of milk
3 tablespoons vegetable oil
2 tablespoons Sahara
1 tsp salt
For filling:
500g meat or minced meat of any taste
1 large onion
black pepper, salt
vegetable oil
Cooking method:
How to cook simple pies with meat in the oven. Boil the meat in a whole piece, putting it in boiling water, without salt, with a bay leaf until tender. Chop the onion and fry until lightly browned vegetable oil. When the meat has cooled, twist it in a meat grinder, adding onion, pepper the minced meat and salt. If you use minced meat, then you just need to fry it until cooked with onions. For dough, heat milk to about 40 degrees, pour 1 tbsp. flour with a pea, the same amount of sugar, add crumbled yeast, mix, cover the container with a clean towel, leave for 30-40 minutes in a warm place - the dough should become covered with bubbles, increase significantly in volume. Sift the flour (3 cups) and add it to the dough, add salt, pour in the oil, add 2 lightly beaten eggs, liquid oil(not hot - after melting, let it cool down), mix everything thoroughly. Sprinkle flour on the table and lay out the dough, knead, gradually adding the remaining flour, until elastic, it should also stop sticking to your hands. Knead the dough for 10 minutes, lubricating the hands and the table with vegetable oil, divide the dough in half, leave one part warm, form a sausage from the second, cut it into equal parts, roll each piece into a cake with a rolling pin, spread the meat filling, form pies. Lay the pies seam side down on a baking sheet lined with parchment, at a distance from each other, allow time for proofing at room temperature 30 minutes - they should increase in size by about 2 times, coat the pies with egg yolk from 3 eggs, put the baking sheet in an oven heated to 200 degrees for 20 minutes. While baking the first batch, form patties from the rest of the dough. Cool the hot pies on a wire rack. Bon Appetit!
