Home Preparations for the winter Quick toppings. The most delicious filling for pies. Walnut and poppy seed filling

Preparations for the winter

Quick toppings. The most delicious filling for pies. Walnut and poppy seed filling

Compote from grapes can be prepared for the winter in several ways: with and without boiling, with the addition of additional fruits and berries, with and without sterilization. If the option without boiling is chosen, it is recommended to put more sugar in the drink than usual in order to prevent possible souring of the product. If the compote is cooked, it must be boiled. You can also pour a small amount of lemon juice or citric acid into the drink. It is worth taking into account that natural yeast settles on the grape skin, the activation of which in a swirling dish is completely undesirable. In this regard, grape compote is easiest to pre-cook. The presence of seeds in the berries almost does not affect anything, leaving them, removing them or using seedless varieties is a matter of personal choice and taste.

The five most commonly used ingredients in grape compote recipes are:

What can improve the taste of grape compote?

Any spices that favorably set off taste qualities berries, suitable for adding to grape compote for the winter. In the list of such spices:

cinnamon
lemon peel
Carnation
cordamom
Alcoholic drinks like strong wine are also suitable, provided that the compote is not intended for children, but will be used as an ingredient for making jellies, mousses, creams, and so on.

There are ways to enhance the color house drink, for which various fresh leaves are used: cherries, mountain ash. If compote is brewed from white grapes, you can add a few black berries. The best, richer compote is brewed from wine varieties of berries.

A simple recipe for grape compote for the winter is:

Sterilize jars.
Wash the grapes well, removing twigs and spoiled berries.
Lay grapes in jars for half the volume.
Sprinkle with sugar, add citric acid(if desired), any spice.
Pour boiling water over and immediately roll up, turning upside down.

Five of the fastest grape compote recipes:

Tips for making grape compote:

you can add color to white grape compote with cherry or rowan leaves
a handful of raisins will add transparency to the drink
ready-made compote, wrapped in jars, is stored at room temperature

Compote from grapes for the winter, for 3 liter jar, per 1 liter jar

I am sure that such a drink will appeal to everyone: both small and large members of your family. It will perfectly cope with thirst quenching, which will replace purchased juices and carbonated drinks, the composition of which leaves much to be desired…

Just like plum compote, canned apple-grape drink has a wonderful taste and wonderful fruity aroma. In winter, it can be used both as part of the daily menu, and served with festive table. If this drink is on the table, I am sure that your guests will not even look towards store-bought sodas and juices. Before you start preparing compote from grapes and apples for the winter, you need to prepare containers and lids.

To do this, the jars need to be thoroughly washed and sterilized in any way convenient for themselves: pour them with a small amount of boiling water, hold the top upside down over boiling water, in the oven or in the microwave. And the metal lids with which you will roll up the cans should be boiled for several minutes.

How to close compote in a 3 liter jar of grapes for the winter

Tasty and healthy homemade compotes for the winter are made from a variety of fruits and berries. Today I decided to cook grape compote from black (or blue) grapes. For this blank, I take the Dove or Isabella varieties.

Ingredients:

grape,
water,
sugar 1 cup

Of these, grape compote always turns out with rich color, pleasant delicate taste. My step-by-step photo recipe will tell you in detail how to quickly, easily and simply prepare a healthy canned drink for the winter.

For a 3 liter jar for harvesting, you also need a glass of sugar and water. I take enough grapes to fill a third of the volume of the jar.

So, I’ll tell you in detail how I prepare grape compote for the winter.

Carefully, but carefully, wash the berries. I separate from the branches.

I do this carefully so as not to crush the tender grapes.

I boil 2.5 liters of water.

I fill a jar sterilized, for example, in the oven, with grapes by a third.

I pour boiling water over the berries. First I pour a little, then - to the top. I cover with a clean metal lid. I wait, approximately, 13-15 minutes.

I pour water into a saucepan.

To do this, use a plastic cover with holes. I put the pot on the fire.

While the water drained from the grapes comes to a boil, I add sugar to the jar of grapes.

I pour the boiled water back into the jar. It is desirable that the water overflows a little through the neck to the outside.

I sterilize the metal lid by boiling and roll up a jar of grape compote. I turn it over and wrap it up, I wait a day.

Now, fast and delicious compote from grapes of dark varieties I send to be stored in a non-hot place. I always put such homemade blanks in the basement. And in winter, in frosty cold, I offer a very tasty, fragrant, sweet drink with a slight sourness to adults and children. It reminds us all of the warm days of late summer!

Grape compote recipe for the winter

For a 3 liter jar.

Ingredients:

700 g grapes
1 tbsp sugar
1 lemon

How to make compote from grapes for the winter

1. Pour water into a saucepan (2 liters of water per 3-liter jar) and bring to a boil.
2. Rinse the grapes. Put the berries in prepared jars to 1/3 of the height.
3. If the grapes are too sweet, add 2 slices of lemon to the jar.
4. Pour boiling water into a jar of grapes to the very brim and close with clean lids. Leave on for 5-10 minutes.
5. Now carefully drain the water from the jars into a saucepan and bring to a boil again. Pour 1 tbsp of sugar into each jar.
6. Boil the lids with which you will roll up the compote.
7. Place the jar on a plate and pour boiling water into it to the top, so that part of the water is glassed into the plate. Roll up with a sterilized lid.
8. Turn the jars upside down and wrap them in a blanket for the night.

Bon Appetit!

Compote from grapes for the winter for 1 liter jar

When choosing grapes, it must be borne in mind that the presence of age spots and brown dots on it does not indicate poor quality. The main requirement is that the berries must be whole and not spoiled. Dark varieties are most useful, guaranteeing an amazing color in the finished product.

Citric acid or juice will help extend the shelf life of the drink and restore the shade. Grape compote requires additional sterilization measures: rolled up jars should be carefully wrapped. Whole bunches prepared will surprise your guests and become the main decoration of the festive table.

Ingredients

You will need for 1 liter container:

300-350 g grapes
0.5 st. granulated sugar
1 pinch of citric acid or 1 tsp. lemon juice
700 ml hot water

Cooking

1. Pick the grape berries from the brush and wash them in warm water. Then pour into a saucepan or saucepan
2. Pour a small amount of water and blanch, place a container with berries on the stove. It will take about 2-4 minutes from the moment the water in the container boils. Keep an eye on the berries - as soon as some of them burst, immediately drain the water and fill the container with cold water. This is done in order to clean the berries from those bacteria that cause fermentation.
3. After that, pour granulated sugar on the steamed berries, add citric acid or lemon juice. Pour in the indicated rate of water and place the container back on the stove. Bring to a boil and cook compote for about 10 minutes over medium heat. At this time, sterilize the jar in the oven, in a water bath, or simply scald with boiling water along with the lid.
4. Pour the boiled compote into it, substituting a knife or wooden spatula under the jar so that the container does not crack. Screw the lids on the jars with a special preservation key and turn the jar upside down. Wrap with a blanket or warm towel and leave to cool completely.

Then move the preservation to storage in the pantry or cellar, taking it out in the winter and treating all your relatives with compote. Compote is stored for about 1 year if the grapes are with stones, and more than 1.5 years if you used the sultana variety for rolling.

Recipe for grape-apple compote with sterilization for a 3 liter jar

The method of preservation by sterilization is very reliable. Using it, you can not be afraid that the cans of compote will “explode”.

So to prepare delicious drink from grapes and apples for the winter, for one 3-liter jar we need to stock up on the following:

bunches of grapes - one large or several small;
small apples - 4-5 fruits;
sugar - 2 two hundred milliliter cups;
water - about 2 liters.

You can use any grapes, even the cheapest, for example, the Isabella variety.

If you stock up on dark grape varieties, they will give the drink a beautiful rich color.

Apples should be taken in such a size that they crawl into the neck of the jar. Otherwise, they will have to be cut into slices, but not everyone likes pieces of this fruit floating in compote, which tend to spread.

When preparing compote, use intact, ripe fruits.

Wash apples and grapes thoroughly before use, then sort through the berries, getting rid of the spoiled ones.

Cooking process

We proceed directly to the process of preserving the compote: We put the required number of apples on the bottom of each jar.
Now carefully place the grapes on top of the apples (see that the grapes, along with the apples, take up about two-thirds of the volume of the jar). Then you should prepare the syrup. To do this, pour the required amount of water into the pan (for a 3-liter jar - 2 liters) and add sugar: for each liter of water - a glass of sugar. That is, if the water is 2 liters, you need to add 2 cups of sand.
Stir sugar in water until it is completely dissolved and keep the mixture on fire until it starts to boil. As soon as the syrup boils, remove it from the heat.
Immediately after that, pour the apples and grapes in the jar with syrup and cover each jar with a prepared metal lid.
If the syrup is not enough, you can add boiling water to the jar. And if it remains, it can be used to make compote in a saucepan, adding any available fruits or berries to it. We begin the sterilization process: we take a large saucepan, place a wooden grate on its bottom (you can use a piece of cloth) and put jars there.
If the pan is not very roomy, you will have to sterilize the jars one at a time. Pour into a bowl with jars hot water(its temperature should be about 70 degrees) so that the water reaches the top of the jar.
After the water starts to boil, sterilize the compote for 15 minutes. After that, we take the cans out of the pan and immediately roll them up using the seaming key.

ATTENTION

When removing hot cans from the water, be very careful not to burn yourself with boiling water. The best way to get jars out of a pot of boiling water is with a special tool sold in hardware stores - tongs. The last thing to do before sending the compote for storage is to let the jars cool completely by turning them upside down and wrapping them well on top.

Everything, delicious and fragrant compote of grapes and apples for the winter according to this simple recipe ready! It remains to determine the place of storage for him, placing it in a dark place at home or in the cellar.

Method for making compote without sterilization

If you don't have large pot for sterilization, or for some other reason you want to close the drink without sterilization, you can use another option for making compote.
The beginning of the process will be the same: we prepare the container by sterilizing it, boil the lids, carefully wash the fruits and sort them out, put them in the same amount in a jar.
The next step is to fill the fruit jars with boiling water to the very top. Let them rest for 20 minutes. Then pour the water into a saucepan. Add sugar there, based on the calculation of 1 liter of water - 1 glass of sand.
Stir the syrup so that the sugar is completely dissolved in the water, and bring it to a boil.
Pour the prepared boiling syrup into jars and roll them up with lids.
We give the jars to cool in the same way as in the first version of compote preparation, and send it for storage. It should be noted that making a drink in this way suffers a little. appearance drink, as when draining the water from the cans, the grapes can be slightly crushed.

But this will not affect the taste in any way, so it’s up to you to choose which option to use apple and grape compote for the winter.

Now you know that it is very simple to make a compote of apples and grapes for the winter, for a 3-liter jar of which you need very little fruit.

Seedless grape jam for the winter - a simple recipe

Harvesting grapes for the winter

Use these recipes and prepare a drink that will help you out more than once in the cold season and remind you of summer.

Pies are one of the most common and delicious meals from dough, which is prepared by absolutely all housewives. Even in Russia, each hut boasted of pies. There are many sayings and sayings on this subject. It is believed that they were originally festive dishes, even the name comes from the word "feast". Today, pies are no longer such a rarity. And any real housewife tries to please her family with her delicious pies, while each strives to come up with a special and exceptional filling, so that only she has such delicious pies.

It turns out that it was thanks to the ingenuity of women that so many different fillings were created.

The most delicious filling for pies

stuffing for pies

Secrets of how to cook delicious pies

Many people think that baking or frying pies is very easy. In fact, in order for the pies to turn out delicious, you need to follow some simple rules:

when you cook, remember that the dough must be "live". This is the name of the dough, which is based on yeast, spoiled milk, sourdough or other dairy products. You can, of course, use fresh or puff pastry. Here, as they say, a matter of taste;
if you are preparing dough for pies with salty filling, you can put less eggs, butter there. And the dough itself needs to be kneaded steep so that the pie turns out with a thin crust and with a high content of filling;
when the pies are made meat stuffing, it is advisable to put fat, butter there so that the filling is juicier;
when preparing pies with a sweet filling, on the contrary, they try to make the dough more magnificent, rich. This is due to the fact that the sweet filling corrodes the dough, as it were, and it pours out. Therefore, the dough layer should be as thick as possible;
if you use yeast dough, know that the dough must rise at least twice. This is necessary in order to get rid of the sour taste of yeast dough and in order for the dough to bake better;
when preparing pies, remember that the filling is put into the pie already cooled, not hot;
little secret for salted pies: the filling should be slightly salted, then the pie will not seem insipid;
also a little secret for sweet pies: you can put a little starch in the filling. This will prevent the filling from spreading and leaking out of the pie;

As you can see, there are certain tricks that will help make your pies the most delicious and unforgettable.

Stuffing for pies: what they are

Thanks to the skills and efforts of the hostesses, there are a lot of fillings. Let's look at the most delicious and unusual.

Salty pie fillings:

1. From raw meat (beef, pork ...) - fry the meat passed through a meat grinder in a pan, and then grind it again through a meat grinder. Separately, fry the onion, boil hard-boiled eggs and cut them. Mix everything, salt, pepper;

2. From boiled meat- Fry the meat cut into small pieces in a pan. Also fry the onion and mix with the meat. Cut the boiled eggs and add to the filling. Salt and pepper the resulting filling to taste. If necessary, you can add a little broth for juiciness;

3. From poultry meat- Finely chop fried or boiled meat. Fry the flour a little, dilute it with milk, then add salt, finely chopped greens and mix everything;

4. From the liver with buckwheat porridge - rinse the liver (veal, lamb, pork) cleaned from films in cold water, fry in oil with onions. Then finely chop or pass through a meat grinder, salt and pepper. Eggs boiled in advance buckwheat porridge add to the liver;

5. From fish- salt the fish flesh, pepper and fry in oil. Add fried onions and herbs (dill). You can add a boiled egg or boiled rice;

6. Rice with eggs- Rinse the cooked rice, add chopped hard-boiled eggs, butter, salt, dill. Such a filling can also be made from buckwheat;

7. From mushrooms:

If the mushrooms are fresh, then they must first be boiled, then cut and fried with butter in a pan. Add sour cream, fried onions and simmer for 15 minutes. Then add finely chopped greens and cool.

If the mushrooms are dried, then they also need to be boiled, then fry them for 3 minutes and mix with fried onions, chopped finely boiled eggs and rice;

8. from cabbage- Scald chopped cabbage with boiling water, pour over with cold water and squeeze. Then fry in oil for 3-4 minutes, stirring constantly over high heat. Add boiled chopped eggs, salt and pepper. This is the stuffing for . For, it is better to use stew .;

4. from apples- Cut the washed, peeled apples into thin slices and mix with sugar. You can pre-cook apples prepared in the same way to a state of jam and use as a filling;

5. From poppy- Pour pre-washed poppy seeds into boiling water and bring to a boil. Throw on a sieve, let the water drain and mix with sugar or honey. Then pass through a meat grinder 2 times, mix with raw egg and chopped kernels of nuts or raisins;

6. from dried apricots- washed dried apricots in warm water, boil in boiling water for 15 minutes. Throw the boiled dried apricots on a sieve, spread on the dough and sprinkle with sugar.

All toppings are delicious. Each of them is original and special in its own way. Try to cook these pies and you will be able to choose the most suitable for yourself.

Recipe for pumpkin filling for fried pies

And a good video recipe for sweet pies stuffed with pumpkin. Delicious, fragrant and pleasant! At the end of the recipe it is shown how to make pies of various shapes (even).

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

From appetizing home baking no one can refuse. Of great importance here is the filling for pies, because there are a lot of different options for making it, simple and fast, and not so much. It is made from all kinds of products: meat, fish, mushrooms, vegetables, fruits. What kind of filler you put in pies, their taste very much depends. Learn how to make some of the most popular toppings.

What can you make pies with?

All fillers can be divided into two groups: sweet and unsweetened. In the first case, you will get ruddy pies, which are suitable for dessert, in the second, those that will be an appetizer. In the photo, both of them will look great. Several options for sweet pie:

apple;
cherry;
berry;
cottage cheese;
strawberry;
apricot;
peach.

There are much more types of unsweetened fillings in cooking. The list below shows just a few of them:

egg and onion;
fish;
cabbage;
with liver;
mushroom;
with Chiken;
rice;
with ham;
potato;
meat;
oxalic.

Delicious pie filling

It is a mistake to believe that you can put any products at your discretion or by eye into baking. There are special very precise recipes for pie fillings that must be strictly followed in order to get a good result. Below you can see each of them. If you still don’t know what filling can be made for pies, then be sure to make your choice after reading the recipes.

With egg and green onions

Cooking time: 40 min.
Servings: 12 persons.
Calorie content of the dish: 634 kcal.
Purpose: for baking.
Cuisine: Russian.

Pies with egg and onions will turn out so tasty that they will simply scatter from the table. As a rule, they are fried, although it is quite possible to bake them in the oven. Onion-egg filling is very satisfying. Sometimes boiled long rice is also added to it, but the classic version does not imply its use. Remember how to make stuffing for onion pies with boiled eggs.

Ingredients:

green onion - 0.5 kg;
ground black pepper - 0.5 tsp;
eggs - 8 pcs.;
salt - 1 tsp;
butter - 100 g.

Cooking method:

Hard boil the eggs. Cool, peel, chop finely.
Wash the onion, chop it.
Mix the products, add melted butter, salt, sprinkle with pepper.
Divide the filling into pieces of any pie dough.

from cabbage

Cooking time: 45 min.
Servings: 20 persons.
Calorie content of the dish: 1025 kcal.
Purpose: for baking.
Cuisine: Russian.

Many people love cabbage pies, so there are a lot of different fillings for them. Only the main ingredient remains unchanged. Both ordinary white cabbage and sauerkraut are placed in pies. There are options for combining it with mushrooms, meat, boiled eggs, and other vegetables. Now you will meet the proven classic recipe.

Ingredients:

white cabbage - 1 kg;
water - 200 ml;
onion - 200 g;
vegetable oil - 100 ml;
carrots - 200 g;
a mixture of peppers - at the tip of a teaspoon;
turmeric - 1 tsp;
salt - 1 tsp

Cooking method:

Wash and clean all vegetables. Chop the cabbage, cut the onion into small cubes, and grate the carrot coarsely.
Measure out 50 ml of oil. Heat it in a frying pan, fry the onion until translucent.
Throw in the carrots. Stir, fry for another 5 minutes.
Squeeze the cabbage with your hands, put it in the pan. Add salt, pepper, remaining oil, water. Stir. Simmer covered for 20 minutes.
Add turmeric, stir in pie filling. Simmer over low heat for another 5 minutes, and then remove from the stove.

with rice

Cooking time: half an hour.
Servings: 20 persons.
Calorie content of the dish: 653 kcal.
Purpose: for baking.
Cuisine: European.

Pies stuffed with rice, boiled eggs and green onions are a real treat. They turn out very tasty. These pies are usually fried or baked in the oven. The filler is prepared very simply, the process takes a minimum amount of time. Neither a child nor an adult will refuse a fragrant ruddy pie with her. Remember how to make this wonderful stuffing.

Ingredients:

green onions - 1 bunch;
chicken eggs - 8 pcs.;
long-grain rice - 1.5 cups;
salt - 2 tsp;
dill - 50 g;
butter - 4 tbsp. l.

Cooking method:

Boil hard-boiled eggs, cool, peel. Cut into small cubes.
Wash green onions, pat dry. It must be finely chopped. Fry in butter for a couple of minutes.
Rinse the rice until clear water, cook until fully cooked.
Mix all the products with chopped dill, salt.

Stuffing for pies with potatoes

Cooking time: 35 min.
Servings: 12 persons.
Calorie content of the dish: 937 kcal.
Purpose: for baking.
Cuisine: Russian.

If you are thinking about what to cook pies with, do it with potatoes and you will not lose. It is difficult to imagine a person who would not love such. Mashed potatoes with appetizing fried onions are placed in the filler for pies. It turns out very delicate in texture, fragrant. Vegetable potato filling is perfect for both fried pies and wind pies.

Ingredients:

potatoes - 1.2 kg;
pepper, salt - to taste;
milk - 0.2 l;
vegetable oil - 4 tbsp. l.;
onion - 2 pcs.;
butter - 100 g.

Cooking method:

Peel potatoes. If the tubers are large, then cut them in half. Boil potatoes in salted water until tender.
Chop the onion very, very finely. Fry until golden brown in vegetable oil, preheated in a pan.
Drain water from potatoes. Add butter and start pounding. When the mass becomes homogeneous, add a little warm milk. Stir in fried onions and use potato stuffing by appointment.

From the liver

Cooking time: 45 min.
Servings: 4 persons.
Calorie content of the dish: 586 kcal.
Purpose: for baking.
Cuisine: Russian.

One of the best options fillings for fried pies - liver. Beef is more commonly used, although pork and chicken are no less suitable. The liver is fried with onions and carrots, taking on their flavors. The filling comes out very tender and juicy. Pies with it can be served both independently and as an appetizer for any first course: soup, borscht, hodgepodge.

Ingredients:

liver - 0.5 kg;
vegetable oil - 50 ml;
carrots - 1 medium;
pepper, salt - to taste;
onion - 1 large.

Cooking method:

Rinse your liver. Discuss her. The liver is cut into large pieces, fried in vegetable oil until half cooked.
Wash and clean vegetables. Coarsely grate the carrots. Onion cut into small cubes.
Add vegetables to the pan. The products are mixed, sprinkled with salt, pepper.
Simmer under the lid until the liver is fully cooked.
Remove the skillet from the stove. Cool the food, pass the filler for pies through a meat grinder.

From cottage cheese

Cooking time: 25 min.
Number of servings: 6 persons.
Calorie content of the dish: 834 kcal.
Purpose: for baking.
Cuisine: European.

Pies with cottage cheese are not only insanely delicious, but also very healthy. The filling prepared according to the following recipe can also be used for many other pastries: puff pastry envelopes, cheesecakes. Cottage cheese for her should be fresh and crumbly. To add flavor accents, you can add vanilla sugar to the composition, coconut flakes.

Ingredients:

eggs - 2 pcs.;
cottage cheese - 0.6 kg;
flour - 2 tablespoons;
sugar - 4 tbsp. l.;
sour cream - 4 tbsp. l.;
semolina- 2 tbsp. l.

Cooking method:

Wipe the cottage cheese through a sieve or scroll in a meat grinder.
Mix with sour cream, semolina, flour, four tablespoons of sugar. Leave for a quarter of an hour.
Separate the egg whites. Beat them into a thick stable foam. Type in curd filling. Fill the patties with the mixture.

with sorrel

Cooking time: 25 min.
Servings: 4 persons.
Calorie content of the dish: 386 kcal.
Purpose: for baking.
Cuisine: Russian.

With sorrel, you can do it like sweet stuffing, and unsweetened. The recipe you're going to see now is a hearty option because it's more versatile. In the filling, in addition to sorrel, eggs, a few tablespoons of butter, mayonnaise, and green onions are added. Pies with it are very healthy and tasty. Try to cook them and see for yourself.

Ingredients:

sorrel - 300 g;
mayonnaise - 2 tablespoons;
eggs - 6 pcs.;
ground black pepper - a couple of pinches;
green onions - 100 g;
butter - 7-8 tbsp. l.

Cooking method:

Hard boil the eggs. Cool, peel, cut into small cubes.
Grind the washed sorrel, green onions.
Melt the butter in a frying pan. Saute the onion and sorrel for a couple of minutes. Reduce heat and simmer, stirring, until fresh herbs are reduced by half.
Mix sorrel, eggs, mayonnaise, pepper.

Cooking time: 65 min.
Servings: 12 persons.
Calorie content of the dish: 1642 kcal.
Purpose: for baking.
Cuisine: European.

Fried pies or boiled meat great taste, they are very satisfying. It is advisable to cook minced meat for making the filling yourself, suitable from beef, pork or mixed. It is fried together with onions, carrots, it turns out very juicy and fragrant. Suitable for making both baked pies and fried pies from rich, puff or yeast dough.

Ingredients:

chopped meat- 1 kg;
salt - 1 tsp;
onions - 2 pcs.;
spices - to your taste;
vegetable oil - 6 tbsp. l.;
carrots - 2 pcs.;
butter - 100 g.

Cooking method:

Peel vegetables, chop.
Sauté the onion in 6 tablespoons of vegetable oil until translucent. Peel the carrots, grate and add.
When the vegetables start to juice, put the minced meat, butter in the pan, season, mix.
Cook covered, stirring occasionally, until done. Cool before using for pies.

With mushrooms

Cooking time: 35 min.
Servings: 20 persons.
Calorie content of the dish: 913 kcal.
Purpose: for baking.
Cuisine: European.

The filling prepared according to the following recipe is amazing in taste and very fragrant. According to the recipe, champignons are used, but you can replace them with other boiled mushrooms. Beforehand, be sure to specify what kind of preliminary preparation the variety that you choose needs. Memorize the following cooking recipe and it will become one of your favorites.

Ingredients:

champignons - 1 kg;
ground black pepper - 2 pinches;
onion - 6 pcs.;
salt - 3 tsp;
vegetable oil - 6 tbsp. l.;
breadcrumbs- 8 tbsp. l.;
eggs - 4 pcs.;
sour cream - 6 tbsp. l.

Cooking method:

Rinse the mushrooms under cold water. Dry, chop finely.
Peel the onion and chop with a blender or with a meat grinder.
Coarsely grate the carrots.
Heat up the skillet. Pour it in vegetable oil. Fry the onion. Lay out fresh mushrooms and simmer for a quarter of an hour, stirring, over medium heat.
Hard boil the eggs. Peel them and take out the yolks. Add chopped mushrooms and remove the pan from the heat.
Mix food. Add sour cream, salt, pepper and breadcrumbs. Stir, cool and use for pies.

from rhubarb

Cooking time: 20 min.
Servings: 20 persons.
Calorie content of the dish: 421 kcal.
Purpose: for baking.
Cuisine: European.

Approximately by the middle of spring, rhubarb stalks ripen and become very tasty, saturated with vitamins. This vegetable is great for making pies. It is very easy to make the filling from it, it does not require much time or effort. In addition to the rhubarb itself, according to the recipe, only sugar and a little ground cinnamon are put in it. It must be used immediately, it cannot be harvested for future use.

Ingredients:

rhubarb stalks - 700 g;
ground cinnamon - 2 tsp;
sugar - 8 tbsp. l.

Cooking method:

Rinse the rhubarb under running water.
Remove the skin from the stems.
Cut the rhubarb into very thin pieces.
Mix vegetables with sugar and cinnamon.

Cherry

Cooking time: 45 min.
Servings: 20 persons.
Calorie content of the dish: 935 kcal.
Purpose: for baking.
Cuisine: Russian.

Cherry is a great filling for sweet pies. If you cook everything correctly, you get a fragrant filler with a slight sourness. It won't spread like jam, so it won't ruin your baked goods. Making this stuffing is incredibly easy. You will need pitted cherries, a little sugar and starch. This filler is perfect for other dishes, for example, open pies.

Ingredients:

pitted cherries - 1 kg;
starch - 4 tbsp. l.;
sugar - 14 tbsp. l.

Cooking method:

Put the berries in a deep heat-resistant container.
Add sugar, starch.
Stir the mass until all the bulk substances are dissolved in the berry juice.
Place the container on a strong fire. When the mass warms up, turn it down. Cook, stirring, until cherries thicken.
Remove from heat, cool and use.

Apple

Cooking time: 55 min.
Number of servings: 8 persons.
Calorie content of the dish: 824 kcal.
Purpose: for baking.
Cuisine: European.

Making apple filling is very easy. With it, the pies are simply amazing, fragrant and tender. Apples for the recipe must be selected correctly. You should take sweet and sour varieties. Overripe fruits will not work, they can give too much juice, and this is not too good for the dough. Remember how to make apple filling and be sure to try cooking.

Ingredients:

fresh apples - 1 kg;
sugar - 0.4 kg;
butter - 40 g;
cinnamon - 2 tsp;
water - 100 ml.

Cooking method:

Peel apples and remove cores. Cut into medium cubes.
Melt the butter in a frying pan. Lay out the apples. Simmer for 10 minutes.
Add sugar, pour fruit with water. Put in the cinnamon. Simmer for 10-15 minutes until the apples become soft and all the liquid has evaporated.

Cooking time: 25 min.
Number of servings: 8 persons.
Calorie content of the dish: 973 kcal.
Purpose: for baking.
Cuisine: European.

Pies and pies stuffed with fish are very original dishes, which has long been popular with the Slavs. There are a lot of recipes for making it. boiled or fried fish combined with rice, fresh cabbage, mashed potatoes. The following recipe proposes to combine pink salmon with fried onions and carrots and eggs. The dish is simply delicious and easy to make.

Ingredients:

pink salmon - 0.8 kg;
salt, ground black pepper - to taste;
carrots - 2 pcs.;
vegetable oil - 4 tablespoons;
onions - 2 pcs.;
parsley - 1 bunch;
chicken eggs - 6 pcs.

Cooking method:

Hard boil eggs, cool, peel.
Clean vegetables. Chop the onion, grate the carrot. Roast for vegetable oil 5 minutes.
Boil the fish in salted water for 2-3 minutes, cool. Remove bones and mash with a fork.
Add minced fish to the pan, salt, pepper, fry for a minute.
Add chopped parsley, stir and remove pan from heat.
Grate the eggs on a coarse grater, add to the rest of the products. Mix again and use.

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The most delicious toppings for fried or baked pies - step by step recipes cooking sweet and savory

You can make pies in five minutes. Fortunately, the stores always sell dough for every taste, and the filling can literally be composed “from what was”. So let's take a look in the fridge. Surely in the corner sadly stands the bank with jam - here is the first filling for pies! If the jam is watery, add a couple of tablespoons of starch, crackers or ground nuts to it. If the jam is too liquid, just drain the syrup from it.

Since we started with sweets, it makes sense to talk about fillings for pies from fresh fruits and berries . The simplest option is apples . Best sour, with a pronounced aroma. Sugar is added to the apple filling to taste, as well as aromatic additives: cinnamon (this is a classic!), vanilla, citrus zest, nuts, chocolate, etc.

In a similar way, you can wrap almost any berries and fruits in the dough. They need to be pitted, if any, and cut into pieces. If starch is added to the fruit or berry mass, then the juice released during baking will not boil away, but will turn into a kind of jam. Bananas , which have long ceased to be exotic, can also become just a chic filling for quick pies - put a slice of banana on the dough, sprinkle with chocolate and roll up the pie. Ready!

No less tasty are sweet pies stuffed with dried fruits . And if you mix them with cottage cheese? Great idea! By the way, dried apricots perfectly masks such useful additives as carrots and pumpkin . To prepare tasty and healthy pies with pumpkin or carrots, peel the vegetables, put in a little water until soft and mix with finely chopped dried apricots. Sugar and aromatic additives - to taste.

from nuts and poppy is a luxurious taste. Any nuts need to be chopped (with a rolling pin or in a blender, you can do it the old fashioned way, in a meat grinder) and mix with sugar syrup. Nut mass can be used in its pure form or mixed with cottage cheese, whipped protein, dried fruits, etc. If you decide to bake pies with poppy seeds, boil it in a small amount of milk and pass it through a meat grinder. Poppy goes well with the same nuts, cottage cheese, dried fruits, apples.

Have you tried pies? sorrel ? If not, be sure to prepare. The sorrel we are accustomed to associate with green soup, stewed in butter with sugar, tastes like cherries! Rinse the sorrel, dry it, cut it not too finely and simmer in butter, making sure that the sorrel does not become limp. Add sugar last. To prevent the juice from flowing out of the filling, add starch.

Well, the simplest thing that can only be wrapped in dough is condensed milk, chocolate and sweets . With chocolate, everything is clear and so - put a couple of slices of chocolate on the dough, you can add nuts, wrap it. Condensed milk should be taken only boiled, it can be mixed with cookies, nuts or dried fruits. But sweets should be homogeneous, like "Cow", toffee, bars, "School". The pies are just amazing! Children are delighted, nutritionists are shocked, but sometimes you can cook something like that.

Let's move on to savory fillings for pies. There is also enough room for imagination and improvisation. Judge for yourself - the saying that you can wrap everything in a pie fits this case just perfectly.

from meat and sausages very satisfying. As a filling, you can use boiled meat, both beef and chicken, ham, boiled sausage, smoked sausages ... In its pure, so to speak, form, such a filling will not be very tasty, no matter how strange it sounds. Meat and meat products best mixed with fried or green onions, eggs, cheese, vegetables, potatoes, cereals, mushrooms.

Even an ordinary sausage in the dough will be much tastier if it is wrapped with a piece of thin bacon or cheese.

If you decide to cook pies with filling minced meat , it must first be stewed in a pan with onions. Can add green onion cut into small cubes Bell pepper, potatoes or rice, beans.

Filled pies from liver - it's cheap and cheerful, and also very tasty. If you carefully prepare offal, clean and fry the liver, soak the kidneys in milk or soda solution before cooking, boil the lung and heart well, and then pass all this through a meat grinder and mix it with a lot of fried onions, you will get a very juicy and fragrant filling for pies . You can add some boiled rice to it.

Patties with fish very popular in Siberia, and this is understandable. We, city dwellers, can catch the simplest fish in the fish departments of supermarkets, boil it and separate the fillet from the bones. Hake, pollock, blue whiting (too many bones, of course) or fatty mackerel, as well as expensive varieties of fish like salmon, salmon or trout - any fish in pies looks very, very good. Fillet boiled fish mix with browned onions, salt, pepper, season with sour cream ... Or add boiled eggs, herbs, boiled rice, potatoes ...

Another variant of pies with fish - stuffing from canned fish . Any canned food in oil or own juice fit. Drain the liquid from the jar, mix the chopped fillet with fried onions and boiled eggs. You can add rice. Fast and tasty. But sprats or canned food in a tomato for pies are not suitable.

Filling from mushrooms prepared from any kind of mushrooms. Fragrant forest, purchased champignons or oyster mushrooms, fresh, boiled, frozen - all of them must be fully cooked before getting inside the pie. Mushrooms still cook longer than baked or fried pies. Cut mushrooms, boil or stew in a pan with vegetable or butter and mix with anything. Mushrooms look good with onions, eggs, potatoes or meat. Very satisfying!

Eggs They also look good in pies. Cut hard-boiled eggs into small cubes, mix with fried onions, salt and pepper. This time. Mix the same boiled eggs with green onions and boiled rice. This is two. And again, meat, chicken, fried bacon, herbs, fish - all this goes well with hearty eggs.

Filling from cereals and legumes very out of place when there is nothing more to place in the bottom of the barrel. Boil rice or buckwheat, mix with butter, a couple of boiled eggs, you can add green or fried onions. If there is a small piece of sausage - it can also be used. Beans and peas, boiled until soft, can be mixed with fried carrots and onions, or you can add some mushrooms or meat. You will get very tasty and completely inexpensive pies.

About toppings like potatoes and cabbage , even say nothing - it's a classic! Boil potatoes, mash them into puree, mix with meat, liver, boiled eggs, or simply with fried onions. Very tasty. And cabbage can be both fresh and sauerkraut. Cabbage should be chopped and stewed until soft. It can also be mixed with something like sausages or boiled eggs.

Cheese also suitable for filling pies. You can take any cheese, mix it with fried onions or ham, eggs or herbs. Even regular sausages will do. Even the usual one is suitable for the filling. processed cheese- much more budgetary! But delicious, try it. Or here's another option for you: put a circle of tomato on the dough, a piece of cheese, a little greens on top, pinch the edges and fry.

Curd with greens also good in pies. Eggs can be added to this filling. Don't forget the salt and pepper. Cottage cheese can be mixed with grated cheese, you get a stretchy filling, well suited for fried flat cakes.

This is just a brief overview on the topic "Fillings for pies." There are many more filling options, because each of you can add something of your own to the filling.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina