Homemade meat pies. Meat pies in the oven from yeast dough

Delicious and tender, fluffy and soft pies with juicy meat filling - is this what you are dreaming about now? Then you are at the right place;) Today we are preparing meat pies, which are suitable for breakfast and lunch, with soup or salad, with tea and take with you to work.

I have been looking for the dough for these pies for a very long time, I went through many recipes, including family ones, to find that perfect baking texture that would completely satisfy me. I wanted the pies to be both soft and tender, to melt in your mouth. The filling can be used completely different - cabbage, mushrooms, rice and egg, various sweet fillings, you can prepare the filling one day, and make the dough the next.

But what about minced meat filling - I experimented and tried to make pies with raw minced meat, but the result was absolutely disappointing, the filling turned out to be knocked down and not tasty, although it was completely baked, and was quite juicy until the pies cooled down. Therefore, I suggest that you still cook pies with already cooked meat, adding a sufficient amount of onions and carrots, you will get the juiciness and flavor that you dreamed of. “Well, you can tell anything you want,” you tell me. Well, you know, you should not take my word for it, cook it and see for yourself.

meat pies recipe

Ingredients:

For the test

milk - 100 ml
sugar - 3 tbsp. l
dry yeast - 1.5 tsp (6g I use Saf Instant)
sour cream - 200 g (room temperature)
eggs - 3 pcs (room temperature)
sunflower oil - 100 ml
salt - 1/2 tsp
flour - 650 g

For filling:

mixed minced meat(pork and beef) - 900 g
onion - 1 pc.
carrots - 1-2 pieces
sunflower oil
salt - 1 tsp
pepper - 1/2 tsp

Let's make delicious yeast dough on sour cream

For the test make a dough - slightly heat 100 ml of milk, pour into a tall cup or glass and add 1 tbsp. l sugar and 1.5 tsp yeast
In a bowl, mix 200 g of sour cream, 3 eggs and 100 ml of sunflower oil, add 2 tbsp of the remaining sugar and 1/2 tsp of salt. Mix all ingredients until smooth with a whisk or mixer at low speed
Pour the risen yeast into the sour cream mass and mix. Next, add 650 g of sifted flour and knead the dough

Cooking juicy meat filling for pies

Making meat pies

We take one piece of dough, roll it into a circle and put the filling in the center with a spoon, we do not regret the filling) Next, tightly pinch the edges of the bun. The dough rises very well, so the dough should be well fixed. You can also roll the seam to make the surface smooth and place the pies seam side down on the baking sheet.
We cover the baking sheet with the pies with a towel and set for half an hour to approach. After that, lightly shake with a fork 1 yolk and grease the surface of the pies. Bake meat pies in a preheated oven at 180 C (360 F) for 25-30 minutes
Our delicious pies ready with meat, serve warm with tea, soup and just like that;))

5 of 1 reviews

Training

Time for preparing

Servings: 20

Ingredients

For the test

milk - 100 ml
sugar - 3 tbsp. l
yeast - 1.5 tsp (6g)
sour cream - 200 g (room temperature)
eggs - 3 pcs (room temperature)
sunflower oil - 100 ml
salt - ½ tsp
flour - 650 g

For filling:

mixed minced meat (pork and beef) - 900 g
onion - 1 pc.
carrots - 1-2 pieces
sunflower oil
salt - 1 tsp
pepper - ½ tsp
+ 1 egg yolk for greasing the pies

Cooking method

Let's make delicious yeast dough on sour cream

For the dough, we will make a dough for the dough - slightly heat 100 ml of milk, pour into a tall cup or glass and add 1 tbsp. l sugar and 1.5 tsp yeast
Cover the dough cling film and let me come
In a bowl, mix 200 g of sour cream, 3 eggs and 100 ml of sunflower oil, add 2 tbsp of the remaining sugar and ½ tsp of salt. Mix all ingredients until smooth with a whisk or mixer at low speed
Pour the risen yeast into the sour cream mass and mix. Next, add 650 g of sifted flour and knead the dough.
I knead the dough with a mixer with a hook attachment at low speed, and then continue to knead the dough with my hands, if necessary, add 50 g of flour. The dough should come out smooth, not clogged, pleasant and will be well behind the hands. Cover the dough with a towel and put in a warm place to rise for 2.5 hours

Cooking stuffing for minced meat pies

While the dough is rising, prepare meat stuffing for pies. Finely chop 1-2 onions, grate the carrots. I add a lot of onions and carrots to the filling, this makes it more juicy and very tasty. Heat 2-3 tbsp in a frying pan vegetable oil, add the chopped onion and lightly fry, then add the carrots and dry the vegetables until soft. After that, add the minced meat and, using a spatula, cut it into more small pieces right in the pan.
Add 1 tsp salt and half a teaspoon ground pepper, mix well and stew the meat filling until tender. If the filling turns out to be dry, you can add a little broth or boiled water to the minced meat. You can also add any other spices of your choice and taste.
When our filling is ready, you may still have large pieces of minced meat. The filling can be passed through a meat grinder or simply mashed with a potato masher (as Wikipedia calls this tool;) to save energy 😉

Making meat pies

When the dough for pies has already come up and started to climb over the edges, and the filling has had time to cool, we begin to shape the pies. The dough is divided into pieces weighing 40-50 g
We take one piece of dough, roll it into a circle and put the filling in the center with a spoon, we do not regret the filling) Next, tightly pinch the edges of the bun. The dough rises very well^ so the dough should be well fixed. You can also roll the seam to make the surface smooth and place the pies seam side down on the baking sheet.
We cover the baking sheet with the pies with a towel and set for half an hour to approach. After that, lightly shake with a fork 1 yolk and grease the surface of the pies. Bake meat pies in a preheated oven at 180 C (360 F) for 25-30 minutes.
Our delicious meat pies are ready, serve warm with tea, soup and just like that;))

P.S If you cook these pies according to my recipe, add a hashtag to instagram . I'm always happy to see photos of your masterpieces!

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

Recipe for meat pies in the oven

Dough Ingredients:

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

For filling:

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

For brushing the pies:

Yolk of one egg
Milk - 2 tbsp. spoons

How to cook meat pies from yeast dough in the oven

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

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

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

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

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

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

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

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

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

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

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

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

Forming meat pies

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

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

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

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

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

Bake meat pies in the oven for 20-25 minutes. We focus on the golden crust - the pies should become ruddy.

We lay out the finished pastries in a wicker basket or on a wire rack (so that the bottom of the pies does not get wet during cooling). It is better to cover the pies with a towel so that the crust becomes soft.

Meat pies in the oven according to this recipe are “downy”, with lush dough and juicy stuffing. Enjoy your meal!

I will be glad to answer all your questions about the recipe, feel free to share reviews, photos of the resulting pies.

In contact with

Fresh, soft and tasty pies should be able to cook every hostess who considers herself a good one. 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 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 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, 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 your 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. 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.

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.

Enjoy your meal!

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

How to cook meat pies

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

How to prepare meat filling

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

Should I fry

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

Recipes

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

In the oven

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

Most simple recipe pies in the oven do not require expensive products. Everything you need is sure to be in your kitchen. For stuffing, use boiled beef or pork. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have enough time to cook: the patty dough should work well.

Ingredients:

wheat flour - about 700 g;
instant dry yeast - 1.5 tsp;
milk (water) - 1 glass;
sugar - 2 tbsp. l;
sunflower oil - 50 ml;
salt - 1 tsp;
boiled fillet - 0.3 kg;
onion - 1 pc.;
spices.

Cooking method:

Dilute sugar, dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Enter salt, vegetable oil (three tablespoons), mix. Gradually mixing in all the remaining flour, roll up an elastic ball of dough. Cover it with a clean towel, leave for two hours.
While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or cut very finely. Fry the mixture using the rest of the vegetable oil. Do not forget to salt and add spices.
Punch down the risen dough with your hands and knead lightly. Tear off small pieces from the ball, form circles 0.5-0.7 cm thick from them. This can be done simply with your fingers or use a rolling pin.
Carefully place a spoonful of the cooled filling inside the workpiece, carefully fasten the edges, place the products on a greased baking sheet.
Blinded pies cover with a towel and put in a warm place for 20 minutes.
Bake in an oven preheated to 180-200 degrees. Baking time - 20 minutes.

fried

Cooking time: about 3 hours.
Calorie content of the dish: 242 kcal.
Purpose: savory pastries for the first course.
Cuisine: Russian.
Difficulty: medium.

Belyashi, or fried pies with meat - great way Satisfy your hunger, warm up and get an unprecedented pleasure. Their analogues exist in the kitchen customs of different peoples. In Russian traditions, serve them with soup, broth, and other hot first courses. There are lovers to eat them with sweet tea. Classic stuffing for pies fried in a pan, it includes beef and fatty pork in half, with the addition of onions and garlic, but this is not a prerequisite. For whites, any quality minced meat is suitable.

Ingredients:

wheat flour - 900 g;
milk - 0.5 l;
yeast - 50 g;
sugar - 2 tbsp. l.;
margarine - 200 g;
egg - 2 pcs.;
pork pulp - 250 g;
beef pulp - 250 g;
onion (large) - 1 pc.;
garlic - 2 cloves;
white loaf - 60 g;
kefir - 0.5 cups;
salt pepper.

Cooking method:

Take care of the dough: dissolve the yeast, sugar and one glass of flour in warmed milk. For fermentation, leave the mixture warm for forty minutes. It should rise under cover (cover, film).
In the meantime, you need to prepare minced meat. meat product chop together with the onion (you can use an electric meat grinder), mix. Soak bread with kefir, add the mixture to the meat preparation. Salt, season with pepper.
Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while it is stirred with a spoon. Then put the dough mass from the bowl on the table, knead with your hands, adding flour. The dough should become elastic. Cover it and let it rise in a warm place.
After an hour, you can form and fry whites. Knead a small piece of dough with your fingers or roll it into a round cake. It is necessary to put a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to make a pouch. Shape the bag into a patty. There should be a small hole on one side.
In a frying pan with boiling oil, lower the whites first with the side with the hole. Fry over medium heat until desired brown color. Then turn the belyash and keep in the pan until the second half is cooked.
Put the products on a dish and cover with a clean cloth (towel). It is better to eat belyashi hot.

puff

Cooking time: about 3 hours.
Servings Per Container: 8-10 (16-20 pieces).
Calorie content of the dish: 242 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Puff pastry - aerobatics home baking, you will have to deal with it. But the time and effort spent will not be in vain: puff pastry pies will surely delight your guests. Even a picky child will not be capricious at the sight of such a treat. Layering is achieved in a special way kneading dough, when it is repeatedly folded and layered with oil. So you can stratify the yeast simple or rich.

Ingredients:

wheat flour - 0.5 kg;
margarine - 400 g;
egg - 1 pc.;
salt - 1/2 tsp;
vinegar 7% - 1 tbsp. l.;
water from the refrigerator - 200 ml;
boiled chicken fillet- 2 pcs.;
onion - 1 pc.;
olive oil- 2 tbsp. l.;
greens (dill, parsley) - a small bunch.

Cooking method:

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

juicy

Cooking time: about 3 hours.
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

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

Ingredients:

wheat flour - 0.6 kg;
butter - 70 g;
pressed yeast - 25 g;
milk - 100 ml;
egg - 3 pcs.;
sugar - 2 tbsp. l.;
boneless pulp - 350 g;
salt - 1 tsp;
black pepper.

Cooking method:

Put the dough: dilute the yeast in warm milk (90 ml), add sugar, leave for 30-40 minutes.
Melt butter in 100 ml hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
In a deep bowl, combine the mixture with the dough. Adding flour in parts, knead soft, elastic dough(it should stick a little to the hands).
Cover the dough with a cloth or film, leave in a warm place to approach. You can continue working with it no earlier than an hour later.
Prepare the minced meat by turning the meat and onion in a meat grinder twice. Salt, pepper, one egg white. Add the remaining 10 ml of milk. Minced meat filling for pies is ready.
Divide the dough into 10-12 koloboks of the same size, roll them out with a rolling pin, turning them into circles 5-7 mm thick. Meat preparation Apply with a spoon, placing in the center of the circle. Blind the edges, forming a pie.
Using a silicone brush, brush the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal oven temperature is 190 degrees.

Yeast

Cooking time: about 3 hours.
Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Classic yeast pies produced in large enterprises, in small bakeries and at home. Step by step recipe with a photo for such baking is popular and affordable. The dough described below is universal. They bake from it sweet buns, sweet and savory pies. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, if desired, fried with onion and spices.

Ingredients:

wheat flour - about 700 g;
dry yeast - 2 tsp;
sugar - 3 tbsp. l.;
salt - 1 tsp;
milk - 1 glass;
egg - 3 pcs.;
vegetable oil - 6 tbsp. l.;
minced meat - 0.5 kg;
onion - 1 pc.;
ground pepper.

Cooking method:

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

With meat and rice

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

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

Ingredients:

wheat flour - about 700 g;
dry yeast - 2 tsp;
sugar - 3 tbsp. l.;
salt - 1 tsp;
milk - 1 glass;
egg - 3 pcs.;
vegetable oil - 3 tbsp. l.;
minced pork - 250 g;
boiled rice - 250 g;
bouillon cube - 1 pc.;
green onions - 5-6 pcs.;
ground pepper.

Cooking method:

Prepare the dough in a bread maker or food processor. To do this, pour liquid ingredients (milk, two eggs, vegetable oil) into the container, pour dry ingredients (flour, sugar, two teaspoons of yeast and sugar) on top. Turn on the testomes program.
In the meantime, prepare the minced meat. Fry minced meat in a pan. Fatty pork does not need additional oil for frying. In a non-stick frying pan, bring the meat to readiness, add the mashed bouillon cube and a little water, simmer for three minutes.
Mix ground beef with boiled rice add salt to taste and add pepper. Cut the onion feathers, mix them with minced meat.
Roll out the dough, cut out round pieces, put the filling in each large spoonful, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
Brush pies with egg and bake until golden brown. The temperature in the oven must be at least 180 degrees. Baking time - about 40 minutes.

open

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

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

Ingredients:

wheat flour of the highest grade - 600 g;
milk - 1 glass;
margarine - 125 g;
dry yeast - 2 tsp;
sugar - 1 tbsp. l.;
lamb or beef pulp - 600 g;
potatoes - 500 g;
onion (large) - 2 pcs.;
butter - 100 g;
egg - 1 pc.;
broth - 2/3 cup;
salt pepper.

Cooking method:

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

On kefir

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

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

Ingredients:

wheat flour - 600 g;
kefir - 300 ml;
soda - 1/3 tsp;
vegetable oil - 4 tbsp. l.;
sugar - 1 tsp;
salt - 1/3 tsp;
minced meat - 400-500 g.

Cooking method:

Pour flour into a bowl, make a well in the center. Mix kefir, butter, salt, sugar and soda. Gradually pour the resulting liquid into the flour, kneading the dough. It should be slightly sticky to your hands.
Roll out the dough with a layer, cut out blanks from it in the form of circles.
Put the filling in the center of the circle, form the product of the desired shape.
Fry the pies, turning several times.
Spread ready-made pies into a container with a lid.

with cabbage

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

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

Ingredients:

wheat flour - 600 g;
kefir - 300 ml;
vegetable oil - 4 tbsp. l.;
soda - 1/3 tsp;
sugar - 1 tsp;
salt - 1/3 tsp;
minced beef or lean pork - 250 g;
fried or stewed cabbage - 250 g;
salt, spices.

Cooking method:

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

with potatoes

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

Pies with meat and potatoes are different. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (they are called zrazy) are fried in butter and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or potatoes boiled in their skins, twisted in a meat grinder. Chopped and fried boiled meat is used as minced meat. Warm fragrant zrazy - lovely breakfast for the whole family.

Ingredients:

potatoes - 600 g;
egg - 2 pcs.;
boiled veal - 400 g;
onion - 1 pc.;
vegetable oil - 100 ml;
salt pepper.

Cooking method:

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

with an apple

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

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

Ingredients:

ready-made dough, puff pastry - 0.5 kg;
minced pork - 0.5 kg;
butter - 30 g;
onion - 1 pc.;
green apple (large) - 1 pc.;
egg - 1 pc.;
salt pepper.

Cooking method:

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

Video

But as for the minced meat filling - I experimented and tried to make pies with raw minced meat, but the result was absolutely disappointing, the filling turned out to be beaten and not tasty, although it was completely baked, and was quite juicy until the pies cooled down. Therefore, I suggest that you still cook pies with already cooked meat, adding a sufficient amount of onions and carrots, you will get the juiciness and flavor that you dreamed of. “Well, you can tell anything you want,” you tell me. Well, you know, you should not take my word for it, cook it and see for yourself.

meat pies recipe

Ingredients:

For the test

milk - 100 ml
sugar - 3 tbsp. l
dry yeast - 1.5 tsp (6g I use Saf Instant)
sour cream - 200 g (room temperature)
eggs - 3 pcs (room temperature)
sunflower oil - 100 ml
salt - 1/2 tsp
flour - 650 g

For filling:

mixed minced meat (pork and beef) - 900 g
onion - 1 pc.
carrots - 1-2 pieces
sunflower oil
salt - 1 tsp
pepper - 1/2 tsp

Let's make delicious yeast dough on sour cream

For the test make a dough - slightly heat 100 ml of milk, pour into a tall cup or glass and add 1 tbsp. l sugar and 1.5 tsp yeast
In a bowl, mix 200 g of sour cream, 3 eggs and 100 ml of sunflower oil, add 2 tbsp of the remaining sugar and 1/2 tsp of salt. Mix all ingredients until smooth with a whisk or mixer at low speed
Pour the risen yeast into the sour cream mass and mix. Next, add 650 g of sifted flour and knead the dough

Cooking juicy meat filling for pies

Making meat pies

We take one piece of dough, roll it into a circle and put the filling in the center with a spoon, we do not regret the filling) Next, tightly pinch the edges of the bun. The dough rises very well, so the dough should be well fixed. You can also roll the seam to make the surface smooth and place the pies seam side down on the baking sheet.
We cover the baking sheet with the pies with a towel and set for half an hour to approach. After that, lightly shake with a fork 1 yolk and grease the surface of the pies. Bake meat pies in a preheated oven at 180 C (360 F) for 25-30 minutes
Our delicious meat pies are ready, serve warm with tea, soup and just like that;))

5 of 1 reviews

Training

Time for preparing

Servings: 20

Ingredients

For the test

milk - 100 ml
sugar - 3 tbsp. l
yeast - 1.5 tsp (6g)
sour cream - 200 g (room temperature)
eggs - 3 pcs (room temperature)
sunflower oil - 100 ml
salt - ½ tsp
flour - 650 g

For filling:

mixed minced meat (pork and beef) - 900 g
onion - 1 pc.
carrots - 1-2 pieces
sunflower oil
salt - 1 tsp
pepper - ½ tsp
+ 1 egg yolk for greasing the pies

Cooking method

Let's make delicious yeast dough on sour cream

For the dough, we will make a dough for the dough - slightly heat 100 ml of milk, pour into a tall cup or glass and add 1 tbsp. l sugar and 1.5 tsp yeast
Cover the dough with cling film and let rise
In a bowl, mix 200 g of sour cream, 3 eggs and 100 ml of sunflower oil, add 2 tbsp of the remaining sugar and ½ tsp of salt. Mix all ingredients until smooth with a whisk or mixer at low speed
Pour the risen yeast into the sour cream mass and mix. Next, add 650 g of sifted flour and knead the dough.
I knead the dough with a mixer with a hook attachment at low speed, and then continue to knead the dough with my hands, if necessary, add 50 g of flour. The dough should come out smooth, not clogged, pleasant and will be well behind the hands. Cover the dough with a towel and put in a warm place to rise for 2.5 hours

Cooking stuffing for minced meat pies

While the dough is rising, prepare the meat filling for the pies. Finely chop 1-2 onions, grate the carrots. I add a lot of onions and carrots to the filling, this makes it more juicy and very tasty. Heat 2-3 tablespoons of vegetable oil in a frying pan, add chopped onion and fry lightly, then add carrots and dry the vegetables until soft. After that, add the minced meat and, using a spatula, cut it into smaller pieces right in the pan.
Add 1 tsp of salt and half a teaspoon of ground pepper, mix well and simmer the meat filling until tender. If the filling turns out to be dry, you can add a little broth or boiled water to the minced meat. You can also add any other spices of your choice and taste.
When our filling is ready, you may still have large pieces of minced meat. The filling can be passed through a meat grinder or simply mashed with a potato masher (as Wikipedia calls this tool;) to save energy 😉

Making meat pies

When the dough for pies has already come up and started to climb over the edges, and the filling has had time to cool, we begin to shape the pies. The dough is divided into pieces weighing 40-50 g
We take one piece of dough, roll it into a circle and put the filling in the center with a spoon, we do not regret the filling) Next, tightly pinch the edges of the bun. The dough rises very well^ so the dough should be well fixed. You can also roll the seam to make the surface smooth and place the pies seam side down on the baking sheet.
We cover the baking sheet with the pies with a towel and set for half an hour to approach. After that, lightly shake with a fork 1 yolk and grease the surface of the pies. Bake meat pies in a preheated oven at 180 C (360 F) for 25-30 minutes.
Our delicious meat pies are ready, serve warm with tea, soup and just like that;))

P.S If you cook these pies according to my recipe, add a hashtag to instagram . I'm always happy to see photos of your masterpieces!

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