Homemade baking is something special that gives your home a special aroma and atmosphere. Perhaps there is nothing tastier than juicy pies. They are very tasty and satisfying. Each nation has its own recipes for meat pies. Of course, not all of them are easy to implement. Some of them require a lot of time and effort to prepare. However, among all the variety, you can now find simple recipes for simple meat pies, which modern housewives happily use.

If you are planning to cook a pie with meat filling, then you should use the recommendations of experienced chefs:

1. Flour should always be sifted as the dough will be much fluffier.
2. Some recipes suggest using margarine. However, it is better to take oil. Then the pie will not only be much tastier, but also healthier.
3. There are recipes using mayonnaise. Try replacing it with kefir, full-fat sour cream or natural yogurt.
4. The meat filling is very important for the pie. Much of the success of baking depends on it, although the dough also plays a role. You can use absolutely any meat for the filling. The main thing is that it is not too greasy.
5. Dry chicken meat can be softened by adding three tablespoons of heavy cream or a piece of butter to the minced meat.
6. It is convenient to bake meat pies on parchment, on a silicone mat or on foil, since the baked goods will never stick to the bottom or burn.
7. If you notice that the surface of the baked goods has begun to burn, and the end of cooking is far enough away, you can cover the cake with foil.
8. The top of the baked goods should always be pierced with a fork or toothpick. This simple method will prevent the cake from bursting during baking.
9. The finished product must be removed from the oven and left to cool, covered with a towel.
10. Yeast pies are best eaten when they have cooled down.

Bulk pie

There are a variety of recipes for pies in the oven with meat filling. Among them, the most popular are those that are easy to implement. In a fast paced life, we don’t always have the opportunity to devote a lot of time to preparing even the most delicious dish. One of the fastest options can be considered aspic pie.

Ingredients:

• three tbsp. l. sour cream and mayonnaise;
• flour (275 g);
• four eggs;
• cheese (135 g);
• soda;
• vinegar.

Meat filling for pie:

• meat (330 g);
• champignons (230 g);
• bulb;
• vegetable oil;
• spices and salt.

To prepare minced meat, you will definitely need onions. We peel it, chop it and fry it in vegetable oil. Then add chopped mushrooms. Simmer the mixture over medium heat until the liquid disappears completely. Then add the meat minced in a meat grinder and fry it for ten minutes. This minced meat is very tasty. We leave it to cool and begin preparing the dough.

Beat the eggs, adding grated cheese, sour cream, mayonnaise, flour and soda. The result is a homogeneous mass. Grease the bottom of the mold with oil and pour out half of the dough. We spread the minced meat and fill the layer of dough again. The meat pie cooks in the oven in just over half an hour.

Ossetian pies

Ossetian pies are known far beyond the borders of Ossetia itself, where a woman who knows how to cook very tasty national pastries is considered a good housewife. The meat filling for Ossetian pies is always prepared on the basis of beef. Ideally, you can use mixed minced meat. There are other fillings for national baked goods, for example: cheese, potatoes, beet leaves.

Ingredients:

• kefir (230 ml);
• flour (420 g);
• dry yeast (two tsp);
• soda;
• salt;
• vegetable oil;
• minced beef (410 g);
• ground pepper;
• a bunch of cilantro;
• garlic.

We will prepare the dough using warm kefir. Add soda to it and wait until foam appears. If ayran is used as a basis, then soda is not used. Pour sifted flour into a bowl, add yeast, salt, vegetable oil and kefir. Knead the dough and let it sit. It will rise and increase in volume. You just need to cover it with film or a towel.

We will use minced beef as the filling for the yeast pie. Add pepper, salt, cilantro, garlic to it. You can also add cheese.

Divide the dough into five equal parts, rolling each of them into a round ball. Let the pieces stand for another fifteen minutes. After the specified time, we begin to roll out round cakes, in the center of which we place the minced meat. The amount of filling should be the same as the amount of dough. Next, close the edges to the center and roll out the cake. A hole is made in the middle of the cake to allow steam to escape.

Bake the flatbreads in the oven for up to forty minutes. Pies with Ossetian cheese are prepared a little faster.

The finished cakes are generously greased with oil and stacked one on top of the other.

Potato and minced meat

For a meat pie, the filling is very important. The tastier it is, the better the dish you will get. A good minced meat filling recipe allows you to prepare unforgettably tasty and aromatic baked goods. According to experienced chefs, potato and meat mixture is the best option for pies.

Ingredients:

• minced minced meat (420 g);
• two potatoes;
• bulb;
• salt;
• ground pepper.

Peel the potatoes, wash them and cut them into small cubes. It is thanks to this vegetable that the minced meat is very tender. Next, cut a large onion into small cubes. You should not put it through a meat grinder, because then the baked goods will not be juicy.

Next, mix the prepared minced pork with potatoes and onions. Our housewives most often prefer to use pork as the basis for the filling. This is due to the fact that its meat is tender and quite fatty, and therefore perfect for savory dough.

Add pepper and salt to the minced meat, then knead it. If you want to get an even juicier dough, you can add a little water. As you can see, the meat filling recipe is simple.

Boiled meat filling

The good thing about this meat pie filling is that you can add liver to it to add a new flavor. In addition, you can add other ingredients, getting a new option each time (boiled egg, rice, cheese, boiled rice, etc.).

To prepare the filling for a meat pie, you need to leave a couple of spoons of the broth in which the meat was cooked. The finished mass should not be dry, but at the same time, you should not overdo it with liquid. A filling that is dry will not taste good in the pie, and a filling that is too wet will prevent the dough from rising.

Ingredients: carrots, boiled meat, onions, vegetable oil, broth (5 tbsp.), black pepper, salt.

The finished product must be crushed. All available options are suitable for this: a blender, a meat grinder or a knife. Cut the onion into small cubes and grate the carrots. Fry vegetables in vegetable oil. As soon as they acquire a golden hue, add meat to them and cook for a few more minutes. Since we have already boiled the meat in advance, it makes no sense to simmer it on the fire for a long time. Mix the filling well and add a little broth. It should be moderately moist, but not too liquid. Add salt, herbs and spices. Based on this minced meat, you can cook any meat pie in the oven or even pies.

Pie with boiled meat

This recipe for minced meat pie is designed for using ready-boiled meat.

Ingredients:

• butter (220 g);
• sour cream (220 g);
• soda;
• egg;
• flour (three glasses);
• salt;
• sugar (3 tbsp.).

For filling:

• bulb;
• lean pork (you can take veal);
• pepper;
• salt.

Before preparing the pie, the meat must be boiled in lightly salted water. After this, it is passed through a meat grinder along with fried onions. Spices and salt are added to the filling. You can also add a few tablespoons of broth for extra juiciness.

When the minced meat is ready, you can start preparing the dough. Heat the butter and leave it to cool. Add soda to sour cream. Beat the whites with sugar, and then gradually add the yolks. Add sour cream and melted butter to the egg mixture. Gradually add flour in portions and knead the dough. We divide it into two equal parts. We roll out one of them on parchment and place it together on a baking sheet. Place the minced meat on top and cover the pie with a second layer of rolled out dough. The edges are closed and the pie is sent to the oven. It turns out very juicy.

Country pie

The recipe for minced meat pie, made with potato dough, is incredibly tasty.

Ingredients:

• flour (160 g);
• potatoes (160 g);
• butter (120 g);
• minced meat (530 g);
• sweet pepper (3 pcs.);
• two tomatoes;
• ground paprika;
• cheese (120 g).

Boil the potatoes and turn them into puree. Next, add butter, salt and flour into it, kneading the dough.

Fry sweet peppers and onions in vegetable oil until golden brown. Next, remove the vegetables onto a plate, and fry the minced meat in the same oil until half-cooked. Add vegetables, pepper, salt and paprika to the mixture.

Roll out the dough into a layer and place it on a baking sheet. Place minced meat and tomatoes cut into slices on top. Sprinkle everything with cheese. The pie takes about forty minutes to prepare.

Puff pastry meat pie

Layered pie with meat filling is prepared on the basis of yeast-free puff pastry. The baked goods turn out tasty and juicy. The pie is good for those on a diet, since it does not contain as much dough as its yeast counterparts.

Ingredients:

• minced chicken (you can use any type of meat, 530 g);
• potatoes (270 g);
• puff pastry (440 g);
• garlic;
• sesame;
• egg;
• salt;
• ground pepper.

You can use any meat to make the pie. With mixed minced pork and beef, the baked goods are more filling and nutritious. And for a lighter option, you can use chicken filling.

Transfer the prepared minced meat into a container, add salt, pepper and egg. Mix the mixture thoroughly with your hands. Peel and chop the potatoes on a grater or in a food processor, chop the onion quite coarsely. We transfer the vegetables into the minced meat and mix everything again.

We take out ready-made puff pastry, which can be purchased at any supermarket. If it is formed in the form of one sheet, divide it into two equal parts. Place one layer on a baking sheet and apply the meat filling on it. Cover the top with a second sheet of dough and pinch the edges. Sprinkle the pie with sesame seeds and bake. Baking takes no more than 50 minutes to prepare. It can be served not only hot, but also chilled.

"Burek in Serbian"

Burek pie recipes are very popular in countries such as Greece and Türkiye. We suggest trying the Serbian version.

Ingredients:

• water (320 ml);
• flour (three glasses);
• salt;
• garlic,
• minced meat (180 g);
• salt pepper;
• cheese (you can take Adyghe cheese, feta cheese or hard varieties, 120 g);
• greenery.

Let's start cooking with the dough. In a wide container, mix flour, salt, add water. Knead the dough and then leave it for a couple of hours. Then we divide the mass into equal parts, rolling each of them into a ball. We wet our hands with vegetable oil and form cakes. We put them in a pile and leave them to rest.

In the meantime, let's start preparing the filling. Add garlic, onion, pepper, parsley, and salt to the minced meat. Grind the cheese using a grater.

After half an hour we return to the flatbreads. We spread each one so as to maximize its diameter. Next, use your hands to stretch the edges of the dough so that it becomes transparent. We fold this piece into an envelope and leave it, from which we will form the bottom of the burka.

Now we take a new flat cake, roll it out, and put the “bottom” we just prepared in the middle. Place cheese and minced meat on top. We wrap the edges with an envelope. We do the same with the rest of the flatbreads. Lubricate each burek with vegetable oil mixed with chopped herbs and garlic. The pie is baked in the oven for about 20 minutes.

Lavash pie

You can make an excellent multi-layer pie from pita bread. It is filled with a mixture of rice, mushrooms, chicken fillet and cheese. And the topping of the culinary masterpiece is the creamy filling. The pie is very rich, has a lot of filling, and its taste is very reminiscent of julienne.

Ingredients:

• one thin pita bread;
• chicken fillet (420 g);
• mushrooms (380 g);
• cream (120 ml);
• rice (140 g);
• tomato;
• salt;
• cheese (180 g);
• basil.

For filling:

• flour (2 tbsp);
• two eggs;
• cream (230 ml);
• garlic powder;
• basil.

Fry the chopped onion in a frying pan until golden brown, add finely chopped chicken fillet, fry everything together for about five minutes. Next, add the chopped mushrooms. You can use champignons or any wild mushrooms. Simmer everything together for another ten minutes, and then add cream and basil. After a couple of minutes, turn off the heat.

Wash the rice and boil until tender, then add it to the minced meat and mix. Cut the Armenian lavash sheet into pieces that fit your baking dish. We place one sheet on its bottom, apply a layer of filling on it, sprinkle it with cheese. Next, lay out the remaining parts of the pita bread in layers, alternating them with minced meat. Place the tomato cut into slices on the top sheet.

In a bowl, mix all the ingredients for the filling, then pour the finished mixture on top of the pie. Decorate the dish with cheese shavings. Bake the pie for about 35 minutes until a delicious crust appears. Let it cool slightly in the mold, then remove it from it and serve.

Open meat pie

We offer a simple option for preparing an open meat pie with peppers and tomatoes.

Ingredients:

• pork shoulder (530 g);
• tomatoes (280 g);
• bell pepper (three pcs.);
• heavy cream (380 ml.);
• four eggs;
• three onions;
• cheese (130 g);
• 2 tbsp. l. tomato;
• a teaspoon of dry thyme;
• pepper, sunflower oil;
• 1/2 tsp. nutmeg.

Wash the potatoes, dry them and wrap them in foil. Together with the peppers, bake them in an oven preheated to 200 degrees. If the potatoes should be kept until cooked, then we take out the pepper as soon as the skin begins to peel off. Next, we clean it and cut it into pieces. Dip the tomatoes in boiling water, remove the skin and cut into any shape. Grind the onion and meat. Cut the butter into cubes and place it on a plate in the refrigerator. Next we need a saucepan. Fry the onion in vegetable oil. After it turns golden, add meat to it and fry until cooked. Salt the minced meat, add thyme, then add pepper and tomatoes. Mix everything. At the very end, add tomato paste, simmer for a few minutes and turn off the heat. Cover the saucepan with a lid and leave the filling to cool.

The potatoes are already ready by then. We clean it and grind it on a grater. Add flour to it (a glass of flour goes for one pie) and a teaspoon of salt. Add the egg and butter from the refrigerator to the potato mixture. Next, knead the potato dough with your hands. Roll it out into a layer of the required size and place it in the mold, covering the side surfaces. Place all the filling on top.

As a filling we use a mixture of two eggs and cream. Add nutmeg to the mixture and pour it onto the pie. At 200 degrees, the pie is cooked for at least thirty minutes. You can sprinkle the baked goods on top with grated cheese and put them in the oven for five minutes to get a beautiful crust.

with minced meat

Ingredients:

• minced pork (480 g);
• greenery;
• three eggs;
• carrot;
• two large potatoes;
• kefir;
• salt;
• flour (280 g);
• baking powder;
• sugar (3 tbsp.).

Cut the carrots into circles and the onions into rings, taking them apart. Fry the vegetables in a frying pan, then add the prepared minced meat to them. The mass must be simmered until fully cooked.

Meanwhile, peel the potatoes and cut them into thin slices.

Mix flour with eggs, add baking powder, sugar and salt. Mix the ingredients and add milk or kefir. The consistency of the dough should resemble sour cream, since we will be pouring it into the products.

Place part of the potatoes on the bottom of the mold or baking sheet, put all the filling from the frying pan on top, and then the other half of the potatoes. Salt and pepper the mixture, add chopped herbs. Pour batter on top. Cook the pie at 200 degrees for at least forty minutes. After finishing the baking process, do not rush to take out the pan, let it sit in the oven for a little longer.

10/13/2015 4,221 1 ElishevaAdmin

Unsweetened baked goods / Quickly

Experienced housewives know that when the incomparable aroma of baking pies floats through the rooms, the family will fully experience the comfort of the family hearth. And the neighbors, passing by, say: “Oh, Galina is baking pies again! And when does he have time?

And why not keep up - among the numerous recipes for pies there are also quick ones that are prepared in a hurry. If you master this recipe, you can bake a good meat pie for breakfast - hearty and tasty.

Of course, the housewife must have certain skills in working with dough and know some of its features. Our grandmothers baked pies much more often than we, who were accustomed to ready-made products from supermarkets. Here are some simple rules for getting a good test.

1. To make the pies fluffy, you need to sift the flour.

2. It is advisable to put butter in the dough rather than margarine - less substitutes and more taste.

3. Mayonnaise, if it is indicated in the recipe, is better to replace with natural products: sour cream, kefir or yogurt - only natural, of course.

4. As for the meat filling, it can be anything, including poultry. Pork and beef should not be too fatty, and dry meat, such as chicken breast, should be softened by adding heavy cream or butter to the filling.

5. Carefully prepare the baking tray for baking: cover it with foil or special paper. There are also silicone baking mats, which are convenient to use. Our grandmothers simply greased a baking sheet and dusted it with flour - and the pies were baked perfectly. This method is still good today.

6. If the pie is closed, before putting it in the oven, be sure to pierce the top lid with a fork in many places. If this is not done, the cake may become deformed or even burst.

7. Once you put the pie in the oven, you need to keep an eye on it. If the top is about to burn and the bottom is not yet baked, you can cover the pie with foil.

8. After removing the baking sheet from the oven, be sure to cover it with a towel and let it stand for 10-15 minutes. Only then can you remove the pies. By the way, meat pies taste better if they cool completely.

Let's look at specific recipes for meat pies.

Quick kefir pie with raw meat. Quick recipe

Ingredients

Flour, 1 tbsp

Baking soda, ½ tsp

Kefir, 1 tbsp

Eggs, 2 pcs.

Salt, ½ tsp

Minced meat, 300-350 g

Ground black pepper

Bulbs, 2-3 pcs.

1. Knead the dough by mixing all the ingredients. It should turn out liquid and fluffy - for this we beat it while kneading.

2. The filling is also obtained by simply mixing the ingredients. Cut the onion into smaller pieces or three.

3. Prepare a baking dish, pour half of the dough into it. Place the raw filling on top and fill with the other half of the dough.

4. Bake the pie for 40 minutes at 170°C.

Closed pie with boiled meat

Ingredients

Flour, 3 tbsp

Baking soda, ½ tsp

Sour cream, 200 g

Butter, 200 g

Sugar, 3 tbsp

Salt, 1 pinch

Lean meat, veal or pork, 1 kg

1 onion

Ground black pepper

1. Pre-boil the meat by adding salt to the water. Separately fry the onion. Grind the boiled meat and onions together in a meat grinder, add salt and pepper. The filling is ready, you can add broth to it, a few tablespoons if the meat is a little dry.

2. Take the dough. Melt the butter and cool. Add baking soda to the sour cream and stir until bubbles appear.

3. Beat the egg white with sugar, then add the yolk, sour cream with soda and cooled butter. Add flour in portions without stopping stirring.

4. Knead the dough, it should turn out soft and pliable. Divide it in half.

5. Roll out one part and place it on a baking sheet or in a baking dish, slightly lifting it at the edges. We put the filling, level it and cover with the same layer of dough - the second half. We pinch the edges well.

6. After greasing the surface of the pie with sour cream mixed with yolk, bake it for 35-40 minutes at 180°C.

How to make a delicious Roll puff pastry pie with two types of filling

Ingredients

Puff pastry, 400 g

Butter, 100 g

Filling 1

Minced meat, 1 kg

Eggs, 2 pcs.

Green onion, chopped, ⅔ tbsp

Garlic, 2-3 cloves

White bread crumbs, ½ tbsp

Ketchup, ⅔ tbsp

Filling 2

Wheat cereal, pearl barley or rice, 1½ tbsp

Onion, cut into small cubes, 1 tbsp

Sliced ​​champignons, 2 tbsp

Vegetable oil, 1-2 tbsp

Ground black pepper

1. Prepare the filling from porridge and mushrooms. To do this, cook the cereal, fry the mushrooms with onions and mix with the cooled porridge. Salt, pepper, add your favorite seasonings.

2. We get the meat filling by mixing minced meat with eggs, green onions and crushed garlic. We also pepper and salt, add spices.

3. Roll out the puff pastry thinner, laying it on a towel. After greasing the dough layer with butter, spread the meat filling. The thickness of its layer should be about 1½ cm.

4. Distribute the mushroom and porridge filling on top of the meat filling and roll it into a roll using a towel. If you see that the roll is too thick, then take a little from the fillings, from both, and use it to create another pie.

5. Having pinched the edges of the rolled roll, brush its surface with a beaten egg with a fork.

6. Bake the pie for about ½ hour at 180-200°C.

Meat pie “Nalivnoy”

Ingredients

Flour, ¼ kg

Baking soda, ½ tsp

Eggs, 4 pcs.

Mayonnaise, 3 tbsp

Sour cream, 3 tbsp

Cheese, 100 g

Vinegar 6%, 1 tbsp

Meat, 250-300 g

Champignon mushrooms, 200 g

Onion, 1 piece

Vegetable oil, 50 g

1. Prepare the filling in advance. Chop the mushrooms and onions and fry them in vegetable oil, waiting for the liquid released by the mushrooms to completely evaporate. Grind the meat in a meat grinder, add to the mushrooms in a frying pan and fry for 8 minutes, kneading and stirring. Let the filling cool now.

2. Take the dough. Three coarse cheeses, quench the soda with vinegar, mix with mayonnaise and sour cream. Mix all this, add flour and beaten eggs, we get a batter.

3. Prepare a baking sheet, pour out ⅔ of the dough. Having leveled the surface of the dough layer, spread the filling and fill it with the remaining dough.

4. Bake the cake for ½ hour at 200°C.

Greek-style prepared dough pie with meat

Ingredients

Ready-made dough, puff pastry or yeast dough, 1 package

Minced meat, ½ kg

Eggs, 2 pcs.

Cheese cheese, 250 g

Hard cheese, 300 g

Onions, 2 pcs.

Fresh greens, 1 bunch

Ground black pepper

1. Fry the minced meat using butter until cooked.

2. Separately, fry the onion and add it to the minced meat. Break the eggs, crumble the cheese, grate the cheese - add all this to the filling. We also add chopped herbs, salt and pepper to it and mix well.

3. Divide the dough in half, roll it out and get 2 cakes. Place them in the pan, placing the filling in the middle and pinching the edges of the cakes around the perimeter.

4. Bake the resulting closed pie for ½ hour at 180 degrees.

The pie is quick, with meat and potatoes. Simple recipe

Ingredients

Flour, 350 g

Baking soda, 1 tsp

Eggs, 3 pcs.

Mayonnaise, 250 g

Sour cream, 250 g

Lean meat, 400 g

1 onion

Potatoes, 250-300 g

Ground black pepper

1. Finely chop the meat, cut the potatoes and onions into cubes. Mix all this, adding salt and pepper to taste.

2. Look at the recipe for the dough and mix all the ingredients, getting a dough that is not too thick.

3. Grease the mold with oil and place half of the dough into it. Stepping back 2 cm from the edges of the pan, add the filling. We cover with the second half of the dough, and the filling is securely surrounded by dough on all sides.

4. Bake the cake for 1 hour at 180°.

Yeast pie with meat, classic

Ingredients

Flour, 5-6 tbsp

Dry yeast, 1 pack

Sugar, 2 tbsp

Butter, 100 g

Milk, ½ l

Lean pork, 800-900 g

Onion, 1-2 pcs

Meat broth, 200 ml

Ground black pepper

Vegetable oil

1. Cut the meat into pieces and boil, pouring cold water, until fully cooked.

2. Take ½ glass of milk, heat it a little, dissolve 1 teaspoon of sugar and add dry yeast. Let them come.

3. Melt the butter and give it time to cool. Beat the egg and salt with a fork. Beat the yeast, pour in the egg, remaining milk, sugar and cooled melted butter. Mix it all, gradually adding flour, and knead the dough. We put it in a warm place and cover it with a towel, let it fit.

4. Back to the meat. It has already cooled down, turn the pieces through a meat grinder, add onions fried in oil, pour in the broth. Let the meat simmer, adding salt and sprinkling it with pepper - just for 5 minutes to soak through. Leave to cool.

5. By that time the dough has come up, let’s get it to work. We divide it in a ratio of approximately 1:2. Roll out most of the dough and cover a baking sheet with it, laying the filling on top. Roll out the smaller part thinner and cover the entire pie, pinching the edge along the entire perimeter.

6. Mix the yolk with one teaspoon of water and grease the top of the pie. Bake for 40-50 minutes at 180°C.

Who would refuse a piece of delicious homemade pie? And if it also contains meat, you will lick your fingers. Can't wait to cook and treat your family? Step-by-step recipes for meat pie with yeast and jellied dough will help you easily cope with the task.

Step-by-step recipe for meat pie in the oven - general principles

Meat pie can be made from pork, chicken, beef. It is advisable that the meat be semi-cooked: the selected piece can be pre-twisted, boiled and cut, boiled and twisted - at your discretion.

For taste, in addition to meat, onions, raw or fried, are added to the filling. You can also experiment and add vegetables, cereals, and mushrooms. All selected products are pre-boiled and chopped if necessary.

You shouldn’t put a lot of spices in the pie, just black pepper, salt, and you can add dried herbs and herbs.

This pie is made mainly from yeast dough. This will take a little time to knead and rise the dough. However, if you don’t want to bother with the yeast mass, you can make a jellied pie, where the filling can be the same, but the dough itself is kneaded quickly and is ready for baking right away.

A meat pie cooked in the oven can become the main dish for lunch or dinner, in which case it is served hot. The cooled pie will be a wonderful hearty treat for tea.

1. Meat pie in the oven: step-by-step recipe using yeast dough

Ingredients:

15 tablespoons of flour;

Milk -300 ml;

Half a stick of butter;

Sunflower oil - three tablespoons;

30 grams of sugar;

20 grams of salt;

Instant yeast - 30 grams.

For filling:

Lean pork - a small piece;

Onion head;

A piece of butter;

Flour - ten grams;

Half a glass of medium fat cream.

To frost the cake:

One egg;

Two tablespoons of purified water.

Cooking method:

1. First of all, knead the yeast dough: well-risen and “rested” dough is the key to a lush and tasty pie. Place the butter in a small metal mug, place it on the stove over medium heat, and melt. As soon as the butter melts, pour in the sunflower oil and stir. If you don't have butter, you can use any butter margarine, then there is no need to add vegetable oil. Pour salt and sugar into the oily liquid, stir well, then pour in the milk. Cool the resulting mixture a little so that it is slightly warm, and add the yeast, stir again well so that the yeast is thoroughly dissolved. Slowly add the sifted flour. First, mix the dough with a fork, and when it becomes thick, knead it with your hands, and to prevent the dough from sticking to your hands too much when kneading, grease your palms with sunflower oil. Be sure to stretch the dough with your hands while kneading, roll it into a ball for at least five minutes, the mass should eventually turn out soft, elastic, and pliable. Cover the well-kneaded dough with a towel slightly moistened with water and place it in a well-heated place, for example, on a window in the summer or near a heating device in the winter, to rise for about 1.5 hours.

2. While the dough is rising, make the filling for the pie: rinse the pork, cut out, if necessary, excess fat and veins (for the pie, it is better to use tenderloin or pulp from the hind leg, shoulder blade). Place the meat in a metal container, pour in water, add a little salt and cook after boiling until done, about 40 minutes. If during this time the meat does not become tender, you can leave it to cook for another twenty to thirty minutes.

3. Remove the finished meat from the pan, cool, and grind through a meat grinder or in a food processor with a special attachment for chopping meat.

4. Peel the onion, cut into small pieces, place in a frying pan, pour in sunflower oil, sauté until light brown. Lightly salt the finished onion and place it in the chopped meat, mix well.

5. Take a metal mug, put the butter needed for the filling into it and melt it over low heat. When the butter becomes liquid, pour flour into it, stir quickly so that no lumps form and pour in cream at room temperature (cream can be replaced with high-fat milk). Whisk the mixture thoroughly and boil, stirring continuously, over moderate heat.

6. Cool the prepared cream sauce, pour into the minced meat, stir well until it has a homogeneous soufflé-like consistency. If you wish, you can sprinkle the filling with black pepper, or add some spices to taste and add a little more salt.

7. Once the dough has doubled in volume, knead it a little with your hands on a floured table. Divide the dough into two equal halves.

8. Roll one half into a flat cake one centimeter thick and place it on a flat baking sheet lined with parchment.

9. Place the meat filling on top and smooth it over the entire surface with a spoon.

10. Cut a little dough from the second part of the dough and set it aside, and roll out the rest of the dough into the same flat cake as the first. Cover the cake with it, pinch the edges tightly, making a pigtail pattern.

11. Break an egg into a clean cup, pour in a couple of tablespoons of water, and beat with a fork. Using a special pastry brush, brush the surface of the pie with the prepared egg mixture.

12. From the remaining piece of dough, make decorations for the pie: separate a small piece of dough, roll it into a ball and roll it out thinly, then use a sharp knife to cut out a leaf of any shape (elongated or rounded). Make patterns in the form of stripes on the leaves. And use exactly the same technology to make the remaining leaves. Place the resulting leaves in a beautiful pattern on the pie. Do not grease the decorations on the cake with anything. Instead of leaves, you can cut out different flowers or other patterns from the dough according to your desire and imagination.

13. Place the baking sheet with the pie in a hot oven for 35 minutes, bake at moderate temperature.

14. Remove the finished meat pie from the oven and cool directly on the baking sheet.

15. To serve, cut the pie into medium-sized pieces and serve with tea or warm milk.

2. Jellied pie with meat in the oven: step-by-step recipe using kefir

Ingredients:

For the dough:

Low-fat kefir - 400 ml;

Salt - ten grams;

Flour - 25 tablespoons;

Three eggs;

Baking soda - 20 grams.

For filling:

Pork with fat - a small piece;

Three onions;

Fresh tomatoes - two pieces;

Ten grams of salt;

Sunflower oil - 30 ml for greasing the mold.

Cooking method:

1. To prepare a jellied pie with meat, first make the meat filling: mince the pork with layers of fat through a meat grinder or grind it in a food processor. You should not use lean meat for this pie; with fatty pork, the baked goods will turn out much tastier and juicier.

2. Place the minced pork in a frying pan and fry, stirring, for three to four minutes. There is no need to add vegetable oil, since there is already a sufficient amount of fat in the meat.

3. Add peeled and chopped onions to the minced meat and fry again for about five minutes.

4. Add tomatoes to the entire contents of the pan. Pre-wash the tomatoes, soak in hot water for three minutes, remove the skin and finely chop into cubes. Salt the minced meat and fry for about ten minutes.

5. Place the finished filling in a separate plate and cool.

6. Make the jellied dough: pour room temperature kefir into a small cup, add baking soda (do not quench it with vinegar), stir and leave the mixture for ten minutes.

7. In another cup, beat the eggs with salt with a fork and add them to the kefir mass, mix.

8. Carefully add the sifted flour in small portions, constantly stirring with a spoon after each added portion. Mix the dough slowly, as if you mix quickly, it may settle.

9. Take a deep springform baking pan, grease it with sunflower oil and sprinkle with a little flour so that the cake does not stick to the bottom of the pan.

10. Pour in a little more than half of the jellied dough, leveling it with a spoon over the entire surface.

11. Place the meat filling on the dough and even it out with a spoon.

12. Pour the second part of the dough over the fried meat and level it with a spoon.

13. Place the mold with the jellied pie in a hot oven for half an hour, bake at moderate temperature.

14. If you have a top burner in the oven, then turn it on ten minutes before the end of baking so that a golden brown crust forms on the surface of the pie.

15. Remove the baked pie from the oven, cover it with a towel right in the pan to cool (be sure to cool the pie well, because if you cut it while it’s hot, it may break all over).

16. Remove the pie from the mold, cut into small pieces and serve with tea, coffee or milk.

Step-by-step recipe for meat pie in the oven - tricks and useful tips

Usually the pie is baked on a greased baking sheet, but today on store shelves you can find many things that make the cooking process easier. For example, baking paper, foil or a silicone mat. There are several advantages to using one of these baking items: the cake doesn’t burn and the pan doesn’t get dirty.

Do not leave the meat pie in the oven longer than specified in the recipe. The filling for the pie is almost ready, which means it won’t remain raw in any case, and 30-40 minutes is enough for the dough, otherwise the pie may turn out not soft and fluffy, but dry and harsh.

A lush, appetizing, beautiful meat pie can not only tell about the homeliness of the housewife. This is a symbol of the hospitality of the home. It is generally accepted that where the smell of meat pie is in the air, guests are always welcome. Meat pie can be prepared using a variety of doughs - yeast, unleavened, kefir, mayonnaise, puff pastry, shortbread and even cottage cheese. Any type of meat is great as a filling, be it pork, beef, veal, lamb or chicken. Baking a delicious and beautiful meat pie is a real art that contains many subtleties and secrets.

Minced meat is usually made from pork and beef, from which the filling is then prepared, but chicken meat can simply be cut into small pieces. It’s good to add onions to the meat filling; this will make the filling juicy. It is advisable to fry minced meat or pieces of meat in a frying pan and cool. You can add vegetables, cereals, mushrooms or cheese to the meat. This will add new notes of taste and aroma to the pie.

We have selected the most interesting meat pie recipes for you so that you can replenish your recipe box.

Meat pie “For a large family”

Ingredients:
For the test:
4 stacks flour,
1 stack milk,
50 g butter,
1 whole egg + 1 yolk,
2 tsp yeast,
3 tbsp. Sahara,
1 tsp salt.
For filling:
1 kg minced meat (beef and pork 2:1),
50 g fresh dill,
1 onion,
1 clove of garlic,
150 g sour cream,
½ tsp. ground nutmeg,
vegetable oil, salt, pepper.

Preparation:
Add sugar and yeast to warm milk, stir and leave for 15 minutes. Pour 3.5 cups onto the table in a heap. flour, make a depression in the center, put butter, salt in it and break the egg. Stir and, starting to slowly add milk with yeast, knead the dough. Cover the finished dough with a towel and leave for 1 hour in a warm place. Meanwhile, finely chop the onion and fry it in vegetable oil, then add the minced meat and fry everything together for 5 minutes over high heat. Then reduce the heat, add a little hot water, cover and simmer for 10-12 minutes until cooked. When the meat is tender, add sour cream, finely chopped garlic clove, nutmeg, salt (just under 1 tsp) and a good pinch of pepper. Stir and simmer uncovered until the liquid has almost completely evaporated. Then turn off the heat, add finely chopped dill and stir. Take half the dough and roll it out thinly to the size of the pan. Transfer the dough into a greased pan and make sides. Spread the filling evenly over the dough and cover it with the second rolled out half of the dough, pinch the edges. Brush the top of the pie with yolk, cover it with a towel and leave for 15 minutes in a warm place. When the dough has risen, place the pie pan in an oven preheated to 230ºC and bake for 15 minutes.

Meat pie with kefir

Ingredients:
450 g flour,
200 ml kefir,
1 tsp soda,
300 g minced meat,
1 onion,
1 potato,
1 egg,
salt pepper.

Preparation:
Dissolve salt and soda in kefir and mix thoroughly. Gradually add flour, stirring constantly to prevent lumps from forming. Leave the finished dough for 15-25 minutes. Meanwhile, peel the onion and cut into small cubes. Finely chop the potatoes too. Combine minced meat with onions and potatoes. Mix everything thoroughly, add salt and pepper to taste. Sprinkle the surface of the table with flour and roll out the dough on it. The dough layer should not be very thick (about 3 mm). Place the filling on the dough and spread over the surface. To prevent a kefir meat pie from bursting during baking, close it so that there is as little air inside as possible. To shape the cake, press it lightly on top with your hands. Make a small hole in the middle to allow excess steam to escape. You can also make small punctures with a fork on the surface of the pie. Brush the top of the pie with beaten egg to create a delicious crust. Place the pie in the oven, preheating it to 190ºC, and bake for about 40-50 minutes.

Puff pastry pie with meat and rice

Ingredients:
500 g puff pastry,
250 g minced meat,
200 g rice,
150 g cabbage,
20 g green onions,
1 egg,
salt pepper.

Preparation:
Boil the rice in salted water until tender and cool. Finely chop the green onions. Divide the dough into 2 parts, roll out one of them and place in a baking dish. Place rice on the dough in an even layer, then greens, spread the minced meat on top over the entire surface, to which finely chopped cabbage, salt and pepper have been added. Cover the filling with the second rolled out piece of dough and pinch the edges tightly. Use a fork to poke several holes in the pie. Brush the top of the pie with beaten egg and place in an oven preheated to 180ºC for 55 minutes.

Open meat pie

Ingredients:
For the test:
200 g flour,
200 g potatoes,
1 egg,
50 g butter,
salt - to taste.
For filling:
200 g pork,
2 sweet peppers,
1 tomato
2 onions,
100 ml milk,
100 ml cream,
2 eggs,
2 tbsp. tomato paste,
cheese (for sprinkling), salt, pepper - to taste.

Preparation:
Make mashed potatoes from boiled potatoes, add egg, butter and mix well. Pour the sifted flour into the potato mixture and knead the dough. Grease a baking dish with oil, place the dough in it and knead it along the entire bottom, making sides. While you prepare the filling, place the pan with the dough in the freezer for a while. Cut the meat into small cubes. Cut the sweet pepper into small pieces and fry in a frying pan. Place the finished pepper in a separate bowl, and fry the finely chopped onion in the same frying pan. Add the meat to the onion and fry it until almost done. Add pepper and peeled finely chopped tomato to the meat and mix well. Place the filling on the dough. Mix milk and tomato paste, add egg, salt, pepper and beat the whole mass a little. Pour this mixture over the pie filling. Place the pie pan in an oven preheated to 200ºC and bake for 45 minutes. 10 minutes before ready, sprinkle with grated cheese and let melt.

Jellied pie with chicken and mushrooms

Ingredients:
200 g puff pastry,
2 chicken breasts,
200 g mushrooms,
1 onion,
1 carrot,
100 g sour cream,
2 tbsp. milk,
1 tsp flour,
2 eggs,
150 g cheese,
salt, spices - to taste.

Preparation:
Cut the meat into cubes and fry a little. Separately, fry the diced onion, grated carrots and diced mushrooms. Then add the meat and continue frying. Mix flour with milk, add sour cream. Pour sour cream sauce over the meat fried with vegetables. Cut out a circle from the puff pastry and roll it out a little. Grease a baking dish with oil, place the dough in it and make sides. Place the fried filling onto the dough. Beat the eggs, mix them with grated cheese and pour this mixture over the filling. Place the pan in an oven preheated to 180ºC for 1 hour. Once the cake is ready, let it sit for 15 minutes and place on a plate.

Pie with meat and cottage cheese

Ingredients:
500 g ready-made puff pastry,
1 kg lamb,
1 kg of cottage cheese,
3 tbsp. butter,
1 egg,
2 cloves of garlic,
1 pinch of ground cinnamon,
1 pinch of sesame seeds,
salt, pepper - to taste.

Preparation:
Boil the lamb for 40 minutes. At the end of cooking, add salt to taste. Mash the cottage cheese with a spoon, add chopped garlic, cinnamon, salt, pepper and mix thoroughly. Finely chop the finished meat. Add butter, cinnamon to the cooled meat and stir. Divide the dough into 2 parts, roll each into a thin layer. Place one sheet of dough on a greased baking sheet, half the cottage cheese on it, then all the meat filling. Spread the remaining cottage cheese on top and cover with a second layer of dough. Brush the top of the pie with beaten egg, sprinkle with sesame seeds and bake in the oven at 200ºC for 45 minutes.

Lavash meat pie with meat

Ingredients:
1.5 thin pita breads,
400 g boiled meat,
1 carrot,
1 onion,
1.5 stack. kefir,
1 egg,
200 g hard cheese,
100 g butter,
greens, salt, pepper, dry Italian herbs - to taste.

Preparation:
Cut the meat into small pieces. Grate the carrots on a coarse grater, cut the onion into half rings. Fry the meat in 50 g of heated oil, add onions and carrots and fry a little, remembering to stir. Salt, pepper, add herbs, let cool slightly and pass through a meat grinder. Then add grated cheese and chopped parsley to the minced meat. Separately, mix kefir with egg and pour a couple of spoons of this mixture onto the bottom of the baking sheet. Then place 1 pita bread on a baking sheet so that its edges hang over the edges of the pan. Place half of the filling on it. Tear the remaining half of the pita bread into pieces, soak it generously in kefir and egg, cover the filling with these pieces and place the remaining filling on top. Cover everything with the overhanging edges of the pita bread. Lubricate the top of the pita bread generously with kefir and egg and place the remaining pieces of butter on it. Place the baking sheet with the meat pie in the oven for 30 minutes, preheated to 200ºC. When the pie is browned on top, remove it from the oven, let it cool slightly and remove it from the baking sheet.

Potato pie with meat

Ingredients:
800 g puff pastry,
400 g minced meat,
200 g mushrooms,
2 onions,
4-5 potatoes,
1 egg,
salt pepper.

Preparation:
Thaw the finished puff pastry, roll out one layer on the surface of a table sprinkled with flour. The dough layer should be slightly larger than the pan in which the cake will be baked. Place parchment paper on the bottom of the pan or grease it with butter, and then lay out the rolled out layer of dough. Cut the peeled potatoes into slices, add salt and pepper and place on the dough. Cut the onion into small cubes, combine it with the minced meat, add salt and pepper to taste and mix. Place the finished filling on the potatoes and smooth it out. Roll out the second layer thinly and place it on top, pinching the edges tightly. Brush the top of the pie with beaten yolk and place the pan in the oven, preheated to 180ºC, for 45 minutes.

Waffle pie with meat

Ingredients:
4 waffle layers,
1 stack sour cream,
⅓ stack. water,
300-400 g of any meat,
cheese, onion, salt, pepper - to taste.

Preparation:
Pass the meat and onions through a meat grinder, add salt, pepper and mix the resulting minced meat well. Dilute the sour cream with water. Place 2 waffle layers on the bottom of the greased pan without greasing them inside. Spread a third of the sour cream over the top crust, and place half of the minced meat on top. Place another waffle cake on it, and again a third of the sour cream and the remaining minced meat. Cover the filling with the remaining crust and spread the remaining sour cream on top. Cover the pan with foil and bake the pie for 30 minutes in an oven preheated to 220ºC. When the time is up, remove the foil, sprinkle the pie with grated cheese and put it back in the oven to melt the cheese.

Pie with meat and Antonovka made from shortcrust pastry

Ingredients:
For the test:
200 g flour,
100 g butter,
1 yolk,
40 ml water,
sugar - to taste.
For filling:
4 Antonovka apples,
250 g pork,
lemon juice, salt, ground black pepper, white wine vinegar and herbs (for marinade) - to taste.

Preparation:
Sift the flour, mix it with salt, add a little sugar. Mix cooled butter with flour and chop with a knife until crumbly. Then add water, yolk and knead into an elastic, elastic dough. Roll the finished dough into a ball, wrap it in film and put it in the refrigerator. Cut the apples into halves, cut out the core and, cutting into thin slices, sprinkle with lemon juice to prevent them from darkening. Cut the meat into the thinnest slices, add chopped herbs to it, sprinkle with vinegar and put in the refrigerator for 20 minutes. For the base of the pie, roll out most of the dough into a layer no more than 5 mm thick. Place it in a mold greased with butter and sprinkled with flour. Line the dough with parchment paper and bake it in an oven preheated to 180ºC for 5 minutes. Place apples on the finished dough as the first layer, then meat, then apples and meat again. Season each layer with a little salt and pepper. Roll out a smaller portion of the dough, cut a circle out of it and cover the filling. Using a sharp knife, make 5-6 cuts from the center of the pie to the edges. Cover the pie with foil and place in an oven preheated to 220ºC for 40 minutes. When the time is up, remove the foil from the pie, brush the top with yolk and put the pie in the oven for another 20 minutes.

Pie with meat, pumpkin and pickled cucumbers

Ingredients:
1 kg yeast dough,
500 g minced meat,
400 g pumpkin,
1 pickled cucumber,
1 onion,
salt, ketchup - to taste.

Preparation:
Place three-quarters of the dough in a greased pan and spread the salted minced meat onto the dough. Lubricate the minced meat with ketchup, place onion cut into rings on top, then pumpkin cut into small pieces and finely chopped cucumber. Cover the pie with the remaining dough and bake in a well-heated oven for 40 minutes until golden brown. Do not immediately remove the finished cake from the mold, but let it cool slightly.

Prepare any meat pie you like, gather your closest and most welcome guests at a large table and give them moments of joyful and delicious communication.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

“The hut is not red in its corners, but red in its pies” - it is very accurately said! For even the most elegant home will never feel cozy if it is not warmed by the aroma of homemade baked goods... Today we will talk about meat pies - nourishing, tasty and, oddly enough, very simple. It’s not surprising, because along with traditional pies, the preparation of which takes barely half a day, in modern cuisine there are very often recipes for quick pies with meat, which efficient housewives manage to prepare even for breakfast, it’s so simple!

In any case, whether you choose a recipe for a poured pie or quiche, or decide to cook according to the recipes of your great-grandmothers, a few tricks will definitely come in handy.

Be sure to sift the flour before kneading - the dough will be fluffier.

• Try to avoid using margarine, use butter - your pies will not only taste better, but also be healthier.
• If the dough recipe contains mayonnaise, try replacing it with sour cream, natural yogurt or kefir.
• You can use any meat for the filling, as long as it is not too fatty.
• Soften dry chicken meat - add 2-3 tbsp to the minced meat. 20% cream or a piece of butter.
• It is convenient to bake meat pies on baking paper, foil or a special silicone baking mat. This will prevent your cake from burning on the baking sheet or pan. If you don’t have any of the above, grease a baking sheet or mold with butter and dust with flour.
• If the surface of the pie begins to burn and is still far from done, cover the pie with foil.
• Be sure to pierce the top of the pie in several places (with a fork or toothpick) to prevent it from bursting during baking.
• Remove the finished meat pie from the oven, cover with a linen napkin and let stand for 10-15 minutes.
• Meat pies made with yeast dough are best eaten completely cooled.

All you have to do is choose a recipe you like! Let's start with the simpler ones (remembering that "simpler" is not always "worse"!)

Meat pie “Nalivnoy”

Ingredients:
250 g flour,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
4 eggs,
100 g cheese,
½ tsp. soda,
1 tbsp. 6% vinegar,
salt.
Ground meat:
250-300 g of meat,
1 onion,
200 g champignons,
50 ml vegetable oil,
salt, spices - to taste.

Preparation:
Chop the onion and fry in vegetable oil, add chopped mushrooms, simmer until the liquid evaporates, add the ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add coarsely grated cheese, flour and soda, sour cream and mayonnaise, mix. Pour ⅔ of the dough onto a baking sheet greased with vegetable oil and sprinkled with flour, smooth it out, lay out the minced meat and fill with the rest of the dough. Place in an oven preheated to 200°C for 30 minutes.

Quick meat pie

Ingredients:
2 eggs,
1 stack flour,
1 stack kefir,
½ tsp. soda,
½ tsp. salt.
Filling:
300-350 g minced meat,
2-3 onions,

Preparation:
Mix the dough ingredients and beat until smooth and fluffy. Pour half the dough into a greased and floured mold, add raw minced meat mixed with chopped onion, salt and pepper, fill with the remaining dough and place in the oven preheated to 170°C for 40 minutes.

Meat pie with curd dough

Ingredients:
400 g fat cottage cheese,
2 eggs,
6-8 tbsp. vegetable oil,
2 tsp baking powder,
16 tbsp (with a slide) flour.
Filling:
1 kg mixed minced meat,
2-3 tbsp. vegetable oil,
1-2 tbsp. butter,
300 g cabbage,
salt, pepper - to taste.

Preparation:
Fry the minced meat in vegetable oil for 5-6 minutes, add shredded cabbage and simmer for another 10 minutes. Add salt and pepper, add butter and remove from heat. For the dough, rub the cottage cheese through a sieve, add the remaining ingredients, knead and put in the refrigerator, covered with film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and place in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Lay out the filling, intertwine strips of dough on top of it in the form of a lattice, place in an oven preheated to 180-200°C and bake for 40 minutes.

Open pie with meat (quiche)

Ingredients:

2 tbsp. butter,
200 g fresh mushrooms,
300-350 g mixed minced meat,
5 eggs
⅓ stack. heavy cream,
¾ stack. hard grated cheese,
salt, ground black pepper, garlic powder - to taste.

Preparation:
Roll out the thawed dough into a circle slightly larger in diameter than your baking pan, place it in the pan and form the sides. Place in a hot oven for 6-8 minutes. Reduce the oven temperature to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, simmer and add the minced meat. Mix well, add salt and pepper and place in an even layer on the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and place in the oven for 25-30 minutes. Serve hot.

Potato pie with meat “Zalivnoy” (Russian version of quiche)

Ingredients:
200 g mashed potatoes,
200 g flour,
1 egg,
1 tbsp. butter.
Filling:
500 g mixed minced meat,
2 sweet peppers,
2 onions,
1 tomato
½ cup cream,
½ cup milk,
2 eggs,
2-3 tbsp. tomato paste,
salt, ground black pepper, grated cheese - to taste.

Preparation:
Add butter, egg, flour to mashed potatoes and stir until smooth. Grease the baking dish with oil, place the dough, form the sides and place the mold in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, add salt and pepper. Cut the sweet pepper into cubes and lightly fry separately. Combine pepper and finely chopped tomato with minced meat and place on the dough. To fill, combine milk, cream and tomato paste, add an egg, beat, salt and pepper to taste and pour the filling into the mold. Sprinkle with cheese and place in an oven preheated to 200-220°C for 40 minutes.

Ingredients:
250 g sour cream,
250 g mayonnaise,
350 g flour,
3 eggs,
1 tsp soda,
salt.
Filling:
400 g meat,
250-300 g potatoes,
1 onion,
salt, ground black pepper - to taste.

Preparation:
For the filling, cut any lean meat, potatoes and onions into small cubes, mix, salt and pepper. For the dough, combine sour cream and mayonnaise, eggs and flour with soda and knead a thin dough. Grease the pan with oil, place half of the dough, place the filling on it, 2 cm from the edge, and cover with the remaining dough. Bake for 1 hour at 180°.

Boiled meat pie

Ingredients:
200 g butter,
200 g sour cream,
1 egg,
½ tsp. soda,
3 tbsp. Sahara,
3 stacks flour,
a pinch of salt.
Filling:
1 kg lean pork or veal,
1 onion,
salt, ground black pepper - to taste.

Preparation:
Boil the meat in salted water and grind it through a meat grinder instead of fried onions, add salt and pepper to taste. For juiciness, add a few tablespoons of broth. For the dough, melt and cool the butter. Mix sour cream with soda. Separate the whites from the yolks, beat them with sugar, then, without ceasing to beat, add the yolks. Stir sour cream and melted butter into the egg mixture and gradually add flour, adding it in portions. Knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer it along with the paper to a baking sheet. Place the minced meat on top of the dough and cover with the other half of the dough. Pinch the edges. Brush the top of the pie with a mixture of sour cream and raw yolk and place the pie in the oven, heated to 180°C, for 35-40 minutes. Cool. The pie turns out very juicy.

Greek meat pie

Ingredients:
1 package of ready-made puff pastry (preferably yeast),
500 g mixed minced meat,
300 g hard cheese,
250 g cheese,
2 eggs,
2 onions,
1 bunch of greens,
salt, ground black pepper - to taste.

Preparation:
Fry the minced meat in butter until cooked, mix with fried onions, add crumbled feta cheese and grated cheese, chopped herbs and raw eggs. Salt and pepper to taste. Divide the dough into 2 equal parts, roll out, place the filling on one, cover with the second part and pinch the edges. Bake at 180° for 30 minutes.

Meat pie with potato dough “Country”

Ingredients:
150 g potatoes,
150 g flour,
100 g butter,
500 g minced meat,
3 sweet peppers,
2 tomatoes
1 onion,
100 g cheese,
1 tsp ground sweet paprika,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes and mash them into a puree, add butter, flour and salt and knead into a loose dough. Fry the onion and pepper, diced, in vegetable oil until golden brown, place on a plate and fry the minced meat in the same oil until half cooked. Add vegetables, salt, pepper, add paprika. Roll out the dough and place in a greased pan (preferably a springform pan). Place the minced meat, top it with tomatoes, cut into slices, and sprinkle with grated cheese. Bake at 170-180°C for 40 minutes. Serve hot.

Meat pie “Roll”

Ingredients:
400 g ready-made puff pastry,
100 g butter,
1 kg mixed minced meat,
⅔ stack. chopped green onions,
½ cup dry white bread crumbs,
3 eggs,
⅔ stack. ketchup,
2-3 cloves of garlic,
1 ½ cups cereals (rice, pearl barley, wheat),
2 stacks chopped champignons,
1-2 tbsp. vegetable oil,
1 stack diced onion,
salt, ground black pepper, spices and seasonings - to taste.

Preparation:
Combine minced meat, green onions, crackers, 2 eggs, ketchup and garlic, salt and add spices to taste. This is the first stuffing. Cook crumbly porridge from cereals. Fry mushrooms and onions in vegetable oil, add salt and pepper to taste and combine with porridge. This is the second stuffing. Roll out the defrosted dough as thin as possible on a towel, grease with butter, lay out the first minced meat 1.5 cm thick, and place the minced cereal and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Place the roll on a baking sheet, seam side down, brush with beaten egg and place in an oven preheated to 180-200°C for 30 minutes. If you think the pie will be too big, reduce the ingredients by half or divide them into two pie rolls. Cool the finished pie.

And finally, a classic of the genre - meat pies with yeast dough. A great opportunity to gather the whole family around the Sunday table!

Yeast pie with meat

Ingredients:
500 ml milk,
2 tbsp. Sahara,
1 pack of dry yeast,
1 egg,
100 g butter,
5-6 stacks. flour.
Filling:
800-900 g lean pork,
1-2 onions,
200 ml meat broth,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the meat into large pieces, cover with cold water and boil until tender. Meanwhile, in ½ cup. dissolve 1 tsp warm milk. sugar, add yeast and let rise. Melt the butter and cool. Pour the egg, shaken with salt, the remaining milk and sugar, melted butter into the yeast, stir and, gradually adding flour, knead the dough. Leave to rise in a warm place under a napkin. Turn the meat through a meat grinder, mix with onions and broth fried in vegetable oil, add salt and pepper and simmer for 5 minutes under the lid. Cool. Divide the risen dough into two unequal parts. Roll out the larger part to the size of the baking sheet, place the filling on it, cover with the second part of the dough and pinch the edges. Brush the surface with yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.

Meat pie "Rümer" (or "Family")

Ingredients:
500 g flour,
250 ml milk,
50 g sour cream,
50 g butter,
2 yolks,
20 g fresh compressed yeast,
1 tbsp. Sahara,
a pinch of salt.
Filling:
600-700 g of prepared mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.

Preparation:
For the dough, add salt, sugar, yeast, 150 g of flour and yolks to the milk, mix and let rise for 1.5-2 hours. Place warm sour cream, softened butter, remaining flour into the suitable dough and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, simmering the products until half cooked. Salt and pepper to taste. Knead the risen dough, cut it into balls weighing 25-30 g and form pies with various types of filling. Dip them into the melted butter and place them tightly in the pan, alternating, filling the pan ⅔ full. Let sit and place in a hot oven for 30-40 minutes. The pie is eaten by separating it into small pies. Alternatively, you can prepare such a pie not in the form of small pies, but in the form of a surprise pie: roll out the dough in the form of several long strips 8-10 cm wide and 25-30 cm long. Place one type of minced meat on each strip and pinch the edges so that you get long “sausages”. Place the “sausages” in the pan, starting from the center, placing them in a circle and alternating them. Bake a pie. Serve by cutting into slices like a cake. Your guests will be left scratching their heads trying to figure out how you managed to hide the filling in the pie like that!

Happy baking!

Larisa Shuftaykina