Lush golden brown pies made with yeast dough are an integral part of any family gatherings. There are a huge number of cooking options in Russian cuisine. To a greater extent, the success of preparing any version is determined by the condition of the dough, but the filling also plays an important role.
For sweet yeast pies, a variety of fruits, berries, cottage cheese, raisins, prunes, and pumpkin are used. For the salty version, the most popular are fish, meat, eggs, and mushrooms. For a special occasion, you can make puff pastry pies, which can also be sweet or savory. More on this later.
Recipes for sweet fillings for pies
Yeast dough pies with a sweet filling are loved by everyone without exception: both adults and children. This is a great option for a family evening tea party, for an afternoon snack, or for visiting guests. Let's consider several options for interesting and sweet fillings.
The filling with lingonberries and apple has an interesting sweet and sour taste. It will require:
- large-sized sweet apples – 2 pieces;
- lingonberries - one glass of standard sizes;
- sugar or granulated sugar - 4 tablespoons;
- potato starch - 2 tablespoons;
- a little cinnamon - optional.
Preparation:
The filling with cottage cheese, complemented with candied fruits, has a very delicate and airy taste, and the pies will be very rich and satisfying. To prepare you need:
- cottage cheese 9% fat (necessarily not liquid) – 500 grams;
- sugar or granulated sugar - 5 tablespoons;
- salt – 1 small pinch;
- vanilla sugar – 1 teaspoon;
- chicken eggs - 1 piece;
- candied fruits – 2 tablespoons;
- semolina is added in small quantities.
Preparation:
- Place the cottage cheese in any container and add sugar and vanilla sugar to it. To stir thoroughly;
- Beat the egg a little in a separate container with a fork and add to the cottage cheese. Mix the mixture very well;
- Add a pinch of salt and the required amount of candied fruits;
- If the resulting curd filling has a very thick consistency, then it is worth adding another chicken egg. If, on the contrary, it is too liquid, then you will need to use semolina.
Since ancient times, the filling with poppy seeds and raisins has been very popular. To prepare it you will need:
- poppy – 300 grams;
- sugar – 100 grams;
- breadcrumbs - 1 tablespoon;
- raisins – 50 grams;
- purified water – 200 ml;
- lemon zest - a small amount at personal discretion.
Direct preparation of poppy seed filling:
- Grind poppy seeds in a blender;
- Add ground lemon zest to it;
- Add the required amount of sugar and breadcrumbs;
- Pour 200 ml of purified water over all this and put on fire at minimum intensity;
- Cook for as long as necessary for the mixture to thicken.
The filling, made from pumpkin and prunes, is a somewhat unusual option. But it is extremely suitable for pies made from yeast dough. To prepare you will need:
- ripened pumpkin – 1000 grams;
- butter – 100 grams;
- prunes – 35 pieces;
- medium fat cream – 250 ml;
- sugar - amount at personal discretion.
Cooking steps:
- Peel and seed the pumpkin and then cut into small cubes;
- Pour prunes with water brought to boiling temperature for 20 minutes. Then wash it thoroughly in cold water, dry it and cut it into small pieces;
- Take a saucepan with a double bottom and melt the given amount of butter in it, then add the pumpkin to it and simmer a little until the cubes are soft;
- Then cool the stewed vegetable a little and grind through a sieve;
- Add prunes, sugar and cream. Mix thoroughly, cool and start preparing the pies.
From sweet to salty
Pies with salty filling are good as an appetizer, a complement to lunch, or a simple snack. We will consider recipes for salty fillings for fried and baked pies made from yeast dough below.
The most common and beloved by all is the meat filling, the pies with which turn out to be very aromatic and tasty. To prepare you need:
- meat (pork) – 250 grams;
- meat (beef) – 250 grams;
- onion – 1 large head;
- garlic – 1 clove;
- fresh parsley - 1 small bunch;
- table salt – 1 pinch;
- ground black pepper – 1 pinch;
- pork fat – 100 grams.
Preparation:
The fish filling has a special taste that cannot be replaced by anything. To prepare it you need:
- any fish, pre-boiled – 500 grams;
- onions – 3 medium-sized heads;
- fresh chicken eggs, pre-boiled - 2 pieces;
- butter – 30 grams;
- vegetable oil – 100 ml;
- table salt – 1 pinch;
- seasonings - as desired and to taste.
Cooking process:
The mushroom filling, supplemented with cabbage, is suitable for those who like various experiments and extraordinary solutions. It will require the following list of components:
Preparing the filling:
- The mushrooms must be washed well, peeled and washed again, and then cut into thin slices;
- Place the frying pan on the stove, treat with vegetable oil and lay out the prepared champignons;
- Fry until golden brown, then cover the pan and simmer the mushrooms for some more time;
- Cut white cabbage into thin strips, place in a saucepan, add salt, add water and simmer on the stove for 30 minutes;
- Then cool the finished vegetable and mix with mushrooms;
- Add pre-melted margarine to the filling, add salt and the necessary spices. Mix everything thoroughly.
Recipes for delicious fillings for puff pastry pies
Puff pastry is an excellent base for any pies. It looks great and tastes amazing.
The filling of rice, chicken and eggs is very suitable for this type of dough, giving a very delicate taste to the dish. To prepare you will need:
- chicken fillet – 500 grams;
- rice – 200 grams;
- chicken eggs - 3 pieces;
- table salt – 1 small pinch;
- spices and seasonings - at personal discretion.
Preparing the chicken filling:
As a sweet filling for puff yeast dough, you can use a filling made from curd mass, supplemented with sweet candied fruits and raisins. Here you will need:
- minimum fat cottage cheese – 500 grams;
- raisins – 200 grams;
- granulated sugar – 200 grams;
- vanillin - 1 sachet of standard sizes;
- candied fruits – 50 grams.
Preparation stages:
- When baking pies with filling, the maximum temperature in the oven should be 180ºC.
- If you need to add an unusual nutty flavor to your baked goods, you can treat the baking sheet with chopped (ground) nuts.
- To prevent the sweet filling from leaking out (for example, when using berries), it is worth adding starch, which will make it thicker.
- After the pies are formed, you need to place them on a baking sheet, pre-greased with vegetable oil and slightly heated in the oven.
Yeast dough pies with any filling can be an excellent treat for any table: both family and holiday. Therefore, you should definitely learn how to prepare them and delight your loved ones with a variety of baked goods.
There are more additional ideas for delicious fillings for pies in this video.
When we talk about pies, we first of all pay great attention to the dough, since its preparation is the most intimidating part for young housewives. And yet, if the filling in the pies is not as tasty as the dough, then what is the point of them? The filling is the very accent that makes the pies special and exclusive, so this component of the pies should be approached with all responsibility.
If you are preparing pies filled with berries or fruits, you should pay attention to the pectin content in them, which helps thicken the filling when the fruits are cooked with sugar. For example, apples, blackberries and quinces have extremely high pectin content, while strawberries, cherries and blueberries do not have much pectin, so it is important to use thickeners when preparing fillings from them. Their role can be starch (potato or corn), wheat flour, breadcrumbs or semolina. The same goes for jam - it is best to boil it with the indicated ingredients to thicken it. Using lemon juice will add more acidity to the filling to better reveal the taste of fruits and berries.
As for savory fillings, such as meat and fish, they must be prepared in advance and then filled into pies. In the case of meat filling, the key to its juiciness is the addition of a large amount of onion. If you have opted for curd filling, do not forget that the cottage cheese must be fresh and not left in the refrigerator for several days, otherwise its sour taste can ruin your dish.
Before filling the pies with the filling, which has been pre-cooked or fried, it must be cooled. Don’t be afraid to add spices to the fillings: for example, cinnamon goes great with apples, ground cloves with peaches and apricots, nutmeg with berries, ground ginger and black pepper with meat, and vanilla with cottage cheese.
Apple filling for pies
Ingredients:
500 g apples,
2 tablespoons lemon juice,
1/2 cup sugar
2 tablespoons starch,
1/4 teaspoon nutmeg,
1/2 teaspoon cinnamon,
1/2 cup warm water.
Preparation:
Peel the apples and cut into small cubes. Place in a bowl, add water and lemon juice and stir to prevent browning. In a saucepan, mix starch with 2 tablespoons of water. Add cinnamon, sugar and nutmeg, stir. Add the apples to the pan and cook over low heat until they are soft. Let cool and use as a filling.
Filling for jam pies
Ingredients:
500 g jam,
2 tablespoons semolina, 2 tablespoons flour or 2 tablespoons starch (optional),
spices to taste, such as ground ginger, cardamom or vanillin (optional).
Preparation:
If you use semolina, you need to put the jam in a saucepan, bring to a boil, add the semolina and simmer a little until the jam becomes thick. In the case of flour or starch, you just need to mix them with jam and fill the pies. When heated in the oven, the jam in the pies will thicken.
Cherry filling for pies
Ingredients:
500 g pitted cherries (fresh or frozen),
100 g sugar,
1 tablespoon lemon juice,
2 tablespoons starch.
Preparation:
Place all ingredients in a saucepan and, stirring occasionally, bring to a boil over medium heat. As soon as the filling thickens, remove it from the heat and cool.
Curd filling with raisins
Ingredients:
250 g cottage cheese,
70-100 g raisins,
1 yolk,
1 tablespoon lemon or orange zest,
3 tablespoons sugar,
1 packet of vanilla sugar or a pinch of vanillin.
Preparation:
Pour boiling water over the raisins and leave for 10 minutes. Mash the cottage cheese with a fork or using a blender until smooth and without lumps. Add yolk, zest, sugar, vanillin and mix thoroughly. The filling is ready.
The unique aroma of berries and fruits undoubtedly creates a great mood and immediately reminds you of summer and bright sunshine, but unsweetened fillings for pies made from yeast dough are an excellent option when you need a hearty snack. Meat, fish and vegetable fillings, as well as cereal fillings, will come in handy here.
Filling for minced pies
Ingredients:
300 g minced pork,
300 g minced beef,
2 onions,
3 cloves of garlic,
70 g butter,
vegetable oil,
salt and spices to taste.
Preparation:
Fry the onion in vegetable oil, then mix with minced meat, chopped garlic, butter, salt and spices and continue to fry until the minced meat is ready, about 15 minutes. Remember, the larger the pieces you cut the onion, the more its flavor will be felt in the filling.
Filling for liver pies with buckwheat
Ingredients:
2 cups buckwheat,
300 g liver,
2 onions,
salt and ground black pepper to taste,
vegetable oil.
Preparation:
Boil buckwheat in four glasses of water until tender. Fry finely chopped onion in vegetable oil and set aside. Cut the liver into slices and fry in oil, then grind through a meat grinder or grind with a blender. Mix the prepared buckwheat, fried onions and liver. Add salt and pepper to taste.
Potato filling with mushrooms
Ingredients:
500 g potatoes,
400 g mushrooms,
2 onions,
3 tablespoons milk,
vegetable oil,
dried or fresh dill,
salt and ground black pepper.
Preparation:
Boil the peeled potatoes in salted water until tender. Fry finely chopped onion in vegetable oil until golden brown. Add finely chopped mushrooms, salt and pepper, fry for about 10 minutes. Mash the finished potatoes, adding milk to make a puree, and mix with mushrooms, onions and dill. Add salt if necessary.
Fish filling with rice
Ingredients:
500 g fish fillet,
2 cups rice,
salt.
Preparation:
Boil the rice until tender in salted water in a ratio of 1:2. Grind the fish fillet with a knife, add salt and fry in vegetable oil until tender. Mix the fish with rice and fill the resulting mixture into pies.
Cabbage filling for pies
Ingredients:
500 g cabbage,
1 onion,
1 carrot,
vegetable oil,
green onions and dill,
salt and ground black pepper.
Preparation:
Finely chop the cabbage, sprinkle with salt and mash with your hands. Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown, about 3 minutes. Add grated carrots, salt and cook for another 5 minutes. Add cabbage to skillet and simmer, adding water as needed, until cabbage is tender, about 30 minutes. When the cabbage is ready, salt and pepper it to taste and mix with chopped herbs.
Egg and green onion filling
Ingredients:
6 boiled eggs,
200 g green onions,
salt and ground black pepper to taste.
Preparation:
Mix chopped boiled eggs with chopped onion. Season to taste with salt and pepper.
The fillings we offer for pies made from yeast dough will help you turn a simple snack into an unforgettable treat that you want to try again and again. Don't be afraid to experiment!
Any table can be decorated with a slide delicious rosy homemade pies. You can use a variety of fillings - vegetable, cottage cheese, fish, meat, cereal. The most delicious filling for pies, according to many, is meat filling. Try mixing minced meat with mushrooms, potatoes, rice, eggs, cabbage. In this material we will share with you the secrets of making delicious pies in a hurry. With the help of the recipes presented below, even a “dilettante in the kitchen” can easily prepare the filling correctly and bake delicious, golden-brown pies at home!
Every family has traditions and tastes familiar from childhood. For example, we remember what delicious fillings our mothers and grandmothers prepared for pies. Childhood memories become especially strong when around the kitchen the aroma of hot baked goods from the oven wafts. Check out the collection where we have prepared the best filling pies recipes for you. Treat your loved ones with homemade baked goods.
Pies are not only fried, but also baked. In the oven, the pies turn out especially fragrant and tasty. In any case, the pies should first be molded. If you decide to bake pies in the oven, then take out the largest metal baking sheet that you have in your house. Grease it with a thin layer of butter or vegetable oil.
Pies with egg and cabbage (recipe photo below). My daughter thinks this is the most delicious filling for pies. It is not at all difficult to prepare. It is enough to mix fresh, stewed or sauerkraut with finely chopped eggs. If necessary, you can add salt. A little cheese will add a piquant taste; grate it on a fine grater. Place the filling inside the pie, now you can fry! Filling with egg and cabbage will be very tasty for adding to large pies..
Pies with stewed cabbage. Slice smaller cabbage, add salt and remember a little with your hands. Delicious fillings for pies using stewed cabbage are very popular. Pour a little vegetable oil into the frying pan, add cabbage, add a glass of water, and place over medium heat. Simmer the cabbage until all the liquid has evaporated.
Pies with meat and rice. Recipes for mince pies often mention minced meat and rice filling. Pure ground meat is quite expensive. In order to make pies more budget-friendly, you can add a little rice to the meat. The proportion is as follows: half a kilo of meat - half a glass of rice. Boil the rice and add a little salt. Prepare minced meat with onions, passed through a meat grinder. Mix meat and rice - the filling is ready. If you want to make the pies cheaper, add more rice.
VERY TASTY FILLING FOR PIES (ONION, EGG)
The filling for pies made from eggs and onions is very popular in our country. Many people love these pies. The filling for the pies, which contains onions and eggs, is not difficult to prepare. Below is a recipe for making pies and filling for pies with fried onions and eggs.
Half a kilo of puff pastry, 300 grams of green onions, 2 boiled eggs, a little salt, a couple of tablespoons of vegetable oil.
Wash the green onions, shake off the water, and chop finely. Pour oil into a frying pan, add onion and fry it until volume is reduced by 3-4 times. Grate the boiled eggs on a coarse grater. All that remains is to mix the onions and eggs.
Green onion pies filling for both children and adults. To do this you will need 5-6 boiled eggs, a bunch of fresh green onions, and a little salt.
Boil the eggs, peel them, crush them into fine crumbs with a fork. Add green onions here. Pepper and salt. Mix thoroughly, now you can cook the pies!
HOW TO PREPARE FILLING FOR CABBAGE PIES (PHOTO RECIPE)
Take a small head of cabbage. About 500 grams of chopped leaves will be enough. Boil 2 eggs.
Next, place a deep frying pan on the fire, pour milk (2 cups) into it and bring to a boil. Add the cabbage here, cover with a lid and leave on high heat for about 15 minutes. Don’t forget to open the lid occasionally and stir the cabbage.
After the milk has completely evaporated, the cabbage will be soft. Add a couple of tablespoons of butter here. Fry the cabbage for another 5 minutes, then chop the eggs, add a couple of thyme leaves for flavor. Salt and pepper. Break one raw egg and mix it with cabbage. When the filling has cooled, it means the filling for the cabbage pies is ready.
FILLINGS FOR YEAST DOUGH PIES (RECIPES)
Yeast dough pies are usually filled with the following fillings:
Fresh grated apples, sometimes they can be replaced with finely chopped canned fruits.
cottage cheese mixed with sugar. If you want, you can add vanilla sugar and an egg. You will get cheesecakes.
cabbage fried with onions
The filling for yeast pies in the form of vegetable oil and sugar will allow you to get buns with sugar. You can add cinnamon and poppy seeds to the filling.
Sometimes, for variety, try preparing such filling options as a mixture of boiled minced meat and fried onions, fresh sorrel and sugar, rhubarb (below is a photo recipe for preparing the filling), a boiled egg and fresh green onions.
SORREL FILLING FOR FRIED PIES
The usefulness of sorrel is known and proven many years ago. This plant has the following properties: the leaves can improve digestion, help in the fight against allergies and accelerate the choleretic process. Sorrel contains a huge amount of oxalic acid, don’t forget about it. Long-term use of this plant can cause disruptions in the body's mineral metabolism, giving rise to the development of kidney stones and gout. The sorrel filling for pies is easy to prepare.
Recipe for sorrel filling for fried pies.
Rinse the leaves thoroughly and dry them on a paper towel. Finely chop and sprinkle with sugar. The proportions of sorrel and sugar are to your taste. Some people like it sweeter, some less. Mix well and leave to stand for 10-15 minutes until the sugar dissolves.
The sorrel filling for the pies is ready. Try adding 1 tablespoon of flour or starch, this will help the filling juices not leak out of the pies.
SWEET FILLING FOR PIES
The sweet filling for pies is the most favorite among both children and adults. One of the most popular is the filling for sweet apple pies. This filling is easy and quick to prepare. To do this, you just need to peel half a kilogram of apples into slices and sprinkle them with half a glass of sugar.
A tasty and very sweet filling for pies is obtained by adding a little carrot to the traditional apple filling. Grate the carrots and simmer a little in oil under the lid. After 10 minutes, add grated apples and sugar to the carrots and bring until cooked.
Try making pear filling. The cooking process is similar to stuffing apples. Also sprinkle the pears with sugar and sprinkle with a drop of lemon juice. It is better not to use cinnamon and other spices. Pear does not like additional spices, but the proximity of pear and apples will give a delicious taste to your pies.
Don't forget the plums. They are very good for filling. Peel the fruit and remove the pit. Be sure to sprinkle with sugar, as plums taste quite sour.
When using apricots and peaches, you don’t have to remove the skin, but be sure to remove the pit. If the fruits are sweet enough, you don’t need to sprinkle sugar.
HOW TO MAKE RHUBURBAL PIE FILLING
Young housewives often wonder how to make the filling for rhubarb pies. The process is simple. Start by rinsing the stems with warm water, peeling away the skin from the thick ends of the stems, and removing the outer fibers. Next, the rhubarb filling for the pies requires the preparation of minced meat.
First way. Cut the peeled stems into small cubes. Add sugar, aromatics and bring to a boil, stirring constantly with a wooden stick. Use after cooling.
Second way. Finely chop the rhubarb, mix with sugar and leave in a cool, dark place to soak in sugar for a day. Don't forget to stir from time to time. Drain the rhubarb in a sieve or colander. Use the juice to make jelly or soak products, and rhubarb is ready to be used as a filling for pies.
Third way. Mix rhubarb cut into small cubes with sugar and immediately use for filling.
How to make rhubarb pies filling.
We will need one and a half kilograms of rhubarb, 600 grams of sugar and a pack of cinnamon.
Rinse the rhubarb stems. If the petioles are old, remove any outer fibers. Cut into pieces about 2 centimeters long. Add cinnamon and sugar. Stirring with a wooden spatula, bring to a boil and cook until a homogeneous thick puree is obtained. Try adding orange, lemon or tangerine zest to enhance the flavor.
PIE DOUGH WITH COOK FILLING
It is very tasty to add sweet cottage cheese filling to the dough for filled pies. Typically, cheesecakes, pies, pies, and cheesecakes with cottage cheese are baked from this dough. You can add a little vanilla, dried apricots, and raisins to the cottage cheese. Instead of egg white, some housewives use sour cream.
The cottage cheese filling for pies is prepared using 200 grams of cottage cheese, 1 egg, 2 tablespoons of sugar, 1 pinch of vanilla.
The dough for pies with filling can be either yeast or shortbread, butter...
APPLE FILLING FOR PIES
Apple pie filling is loved by many. Here is a recipe for making the filling using fresh apples. For truly delicious pies, we need tasty dough and tasty filling. A simple filling option involves simply cutting apples finely, sprinkling them with sugar and vanilla. The apple pie filling that I want to offer you takes a little longer, but the taste will surprise and delight you. Apples can be slightly caramelized with a little butter and sugar. You can try the future filling. The excess juice will evaporate on its own during the caramelization process. This recipe can also be prepared for the Lenten table. Instead of butter, add a little water.
To prepare you will need 700 grams of apples, a couple of tablespoons of sugar, 50 grams of butter. Prep time is about 15 minutes, cooking time is only 5 minutes.
Remove seeds and skin from apples. Cut them into slices or cubes. Melt the butter in a hot frying pan and add the apples. Fry the apple slices for a couple of minutes and add sugar. Fry the apples for another 1-2 minutes and remove the pan from the heat. If there is still too much juice, leave the filling on the fire for another couple of minutes so that the water evaporates.
SUITABLE FILLING FOR Puff Pies
Curd filling for puff pastries: mix sugar, cottage cheese and vanillin. Place the filling on the square of puff pastry. Next, all that remains is to fold the square in half with a scarf and brush the top with egg. Pop the pies into the oven!
Another option for quick baking is made from puff pastry. Buy a package of dough and cut it into squares. The width of the square should be equal to the length of the crab stick. Place a crab stick on one edge of the dough. Top with a strip of sweet pepper, dill, slices of cheese, ham, and pickled cucumber strips. you can use everything you have in the house. Wrap the dough in a roll and place in the oven. Brush top with egg before baking.
An unusual filling for puff pastry pies: defrost the shrimp and mussels, peel the shells from the shrimp. Add some garlic, lemon juice and or lemon zest, herbs, sour cream or mayonnaise. Prepare miniature bite-sized puff pastries - place one whole mussel or shrimp inside. Surprise your guests!
FILLING FOR LIVER PIES
Try making pies filled with liver from ready-made puff pastry. For this you will need 200 grams of beef liver, a head of onion, 2 tablespoons of mayonnaise, vegetable oil for frying, and the yolk of one egg for greasing the pies.
Fry finely chopped onion in vegetable oil. Rinse the liver thoroughly and remove the film from it, cut into small pieces. Mix the liver and onion and fry them until tender. When the liver is ready, pass the filling through a meat grinder, add salt, mix with mayonnaise.
Roll out the puff pastry into a thin layer of no more than 3 millimeters. Cut it into strips of 10 centimeters. Place 1 tablespoon of filling on the corner of a piece of dough. Pull the end of the dough with the liver filling towards the opposite edge to form a triangle. Fold it as you go. Pull up the upper left tip of the triangle. The remaining one side of the triangle, through which the filling is visible, should also be closed. For this, a strip of dough. And rotate the triangle again along the way.
Place the pies on a baking sheet, brush the top with yolk and place in the oven for 20 minutes at 180 degrees. The filling for liver pies will be even tastier if you serve the pies hot.
MEAT FILLING FOR PIES COOKED IN THE OVEN
Meat filling for pies with egg. Boil the eggs. Clean them. Finely cut into cubes. Add some finely chopped green onions. Mix cooked eggs, onions, fried minced meat, add salt and pepper, stir.
A simple meat filling for pies. Prepare minced meat. To do this, it is better to mix beef and pork in equal proportions. Peel the onion and chop it finely. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it up. You can put minced meat and onions into hot oil. Salt, pepper and simmer the minced meat over medium heat until cooked under the lid. Transfer the finished meat to a deep plate. Minced meat can be used as an independent filling. Many fillings for pies in the oven are prepared based on simply meat filling.
For the potato and meat filling, you need to rinse the potatoes under running water and peel them. Boil the potatoes in slightly salted water. Prepare an airy puree by adding a little warm milk and a piece of butter. Mix prepared mashed potatoes and minced meat.
Champignons are best suited for preparing the filling with mushrooms and meat. Cut the mushrooms into small pieces, or cubes. Place them in a dry, hot frying pan and wait for the moisture to evaporate. Add a little sunflower oil, cover with a lid and simmer over medium heat until cooked. All that remains is to mix the hornbeams and the finished meat filling.
HOW TO MAKE POTATO FILLING FOR PIES...
All housewives know how to prepare potato filling for pies. Everything is simple - boil the potatoes, mash them, add fried onions, maybe a little greens. Here's a new version of potato filling.
I tried for you, ran all over the Internet, looked for pictures and tricks,
I designed and decorated it - Emilia...
Ruddy, delicious pies always occupy a special and honorable place on the table, and the ability to cook them has long been considered almost the most important advantage of any housewife. Traditional Russian pies are rich and fluffy; the famous traveler and scientist Adam Olearius first mentioned them in his diary “Travel to Persia” in the 17th century.
The two main components of successful pies are fluffy dough and tasty filling. Mostly pies are baked from yeast dough, but you can also use fresh or puff pastry. The filling can be almost anything; it’s not for nothing that they say that you can wrap everything in a pie. However, it is worth remembering that pie fillings should be juicy, a little sharper and more expressive than normal taste dictates, because the dough will absorb some of the salt or sugar, and the moderately salted or sweetened filling may become bland.
All The secret of the pies is in the filling, but often the housewife is faced with the question of what to make it from, this most delicious filling for pies?
With onion and egg
Perhaps these are the most popular pies from Soviet times, which, like best friends, you never want to part with. They are made simply and easily, and you get unforgettable pleasure!
Minced meat with onions
Perhaps meat is the most popular and satisfying filling for homemade pies. To prepare the filling, you need to make minced meat, fry the onion separately in a frying pan, you can add finely chopped eggs, salt and pepper well. Almost any meat is suitable for pies, but the most important thing is that it is boneless.
Cabbage with egg
There are a lot of options for preparing cabbage filling. White cabbage must be stewed or fried in a frying pan until cooked. It goes well with eggs, onions, carrots, herbs or mushrooms, and for juiciness you can add a little soft butter.
Mushrooms with onions
Both fresh and salted or dried mushrooms are suitable for a delicious filling. They must first be boiled and then fried or stewed together with onions. Add greens, hard-boiled eggs, rice, and a couple of tablespoons of sour cream to the mushrooms. Sauerkraut or carrots also go well with dried mushrooms.
Pies with egg and onion
Rice with egg
Since ancient times, cereals have been traditional fillings for pies. Rice needs to be boiled and mixed with chopped egg. You can also make it from buckwheat, add meat or mushrooms, green onions.
Pies with potatoes
Mashed potatoes
They are in no way inferior in popularity among the population of our country. People enjoy eating them during lunch, breaks and just on occasion. They are sold almost everywhere, and preparing them yourself is not particularly difficult.
For a more pronounced taste, it would be good to add onions, eggs, herbs and a little butter for juiciness to this filling. Meat, mushrooms or fish, almost any vegetables, and cheese go well with mashed potatoes.
Cottage cheese with sugar
This is one of the simplest, but also the most delicious sweet fillings for homemade pies. You can also add fresh berries, nuts, dried fruits, and raisins to cottage cheese. Like many other pies with a sweet filling, pies with cottage cheese can be cooked uncovered.
Jam
Particularly popular are pies with thick jam or jam. Apple, raspberry, currant, cherry or apricot jam is good for filling. To prevent the jam from spreading, you can add a little flour to it.
Rice with raisins
Rice or crumbly millet porridge must be boiled in advance, then raisins or dried apricots are added to the cereals. Honey or fresh fruit also goes well with this filling.
Apples and fresh berries
In the summer, sweet pies with a variety of berries are especially popular: cherries, strawberries, blueberries, raspberries, viburnum, currants, cranberries, lingonberries and many other berries and fruits. Not only very tasty, but also beneficial with many vitamins.
Poppy
In order for the poppy seed filling to be juicy, it is advisable to soak it overnight in warm water, or with honey. The next morning, you need to strain the water through cheesecloth, and grind the poppy seeds together with sugar.
With all the variety of fillings and options for their preparation, everyone will find their favorite taste.
The hut is red not in its corners, but in its pies.
Folk saying
Pies were originally a festive food; even the name comes from the word “feast”. Over time, pies became commonplace: people took them with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than mom’s homemade pie. The cub can have a snack for school and can be taken to work. A good pie is not only an airy soft dough, but also a delicious filling. Poorly prepared pie fillings can ruin the whole project if they turn out to be too dry or too runny. There are several rules for preparing excellent, delicious fillings for pies and pies, but first, a little about the principles of preparing the base, the pies themselves.
. The dough for pies and pies must be “live”, that is, sour, yeast, sourdough or prepared with sour cream, yogurt, whey, mash or beer. True, both puff pastry and unleavened dough look good in pies.
. You can add rye flour, second-grade flour or bran to the pie dough - this will not only improve the taste, but also add benefits to your pies.
. Vegetable oil is added to the dough for pies with vegetable and fish fillings, for pies with meat - beef kidney fat, for kulebyak and poultry pies - butter and ghee.
. Less eggs and butter are placed in the dough for unsweetened pies, kneading fairly stiff 
dough to make pies with plenty of filling and a thin, dry crust.
. The dough for sweet pies is more rich, fluffy and thick, since the sweet filling tends to eat away at the dough.
. The dough must rise at least twice, and each time it must be thoroughly kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the bottom layer of dough to rise well and bake, the dough for a closed pie must be divided into two unequal parts, with the larger part placed down, the filling placed on it and closed with the smaller part.
. For kurniks and kulebyaks, which use 2-3 types of fillings, it is important that the bottom layer of dough does not get wet, so the fillings in these pies are placed in layers, layered with thin pancakes. In this case, it is advisable to place a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are placed in pies boiled or fried, previously cooled. The only exception is the filling made from raw fish, in which case the baking time is approximately doubled.
. Pies can be open, closed and semi-closed (lattice). Meat filling, 
fish, poultry, mushrooms, eggs, rice and onions are commonly used in covered pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to add a little salt to the filling - this is done so that the finished pies do not seem bland.
. It is good to add a little starch to the filling for sweet pies so that it does not spread or leak.
Pie fillings can be very different. Traditional fillings for Russian pies are usually prepared from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern housewives love to prepare complex fillings so that they are not only tasty, but also healthy, nutritious, and so as to surprise everyone. We bring to your attention several recipes for delicious fillings.
Boiled beef filling. Boil the meat until half cooked and cut into pieces, as for goulash. Under no circumstances should you pass boiled meat for filling through a meat grinder; this will make the filling dry, and the dough under it, on the contrary, will be raw and unbaked. Fry pieces of meat in rendered beef lard with plenty of onion, chop with a knife, add pepper, nutmeg, and salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.
Pass the meat through a meat grinder, mix with fried onions, fry in a frying pan, add salt. Season with pepper, parsley, add chopped hard-boiled eggs. You definitely need to add some kind of sauce, cream or strong broth to this filling so that it doesn’t dry out. This filling is good for pies and pancakes.
Chicken and cheese filling. Cut the breast or all the chicken meat as finely as possible, simmer lightly in butter, add onion, pepper, salt, and cool. Mix with grated cheese.
Chicken stuffing with potatoes, canned peas and corn. Boil the peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, and chop finely. Peel the sweet pepper, finely chop it, rinse the greens and also finely chop them. Mix pieces of chicken, herbs, peppers, potatoes, add peas and corn, salt if necessary, add pepper and a raw egg, mix well.
Fish fillings can be very diverse: fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.
Herring filling with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onion through a meat grinder. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.
Clean fresh fish from bones, rinse and mince. Finely chop the onion and fry in vegetable oil. Wash the greens and chop finely. Mix minced fish with herbs and onions, add raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.
Salmon filling. Cut the prepared lightly salted fish into thin slices. In a blender, beat processed cheese, sour cream, lemon juice, chopped dill. Lay out the filling in layers - first the cream cheese, then slices of fish on top. You can use salmon. This filling is ideal for pancake pie.
Fish and rice filling. Cut any fish fillet into pieces, place in a pan and simmer with a small amount of water and vegetable oil. Grind the finished fish, mix with boiled fluffy rice, add a little white sauce, salt and pepper, add chopped herbs. Mix well.
Fried fish filling. Mash the fried fish fillet with a masher, mix with onion, pepper and salt, add herbs.
Raw fish filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and mash thoroughly with a wooden masher. The layer of this filling should not be more than 0.5 cm.
Filling with whole raw fish (flounder). Remove the entire fillet from the flat fish, place it in the pie without cutting, sprinkle with salt and pepper. You can put fried or raw onions on top.
Red salted fish filling. Cut the fish into thin slices and place in the pie on top of the buckwheat or rice porridge filling or between two layers of filling. Don't skimp on the seasoning!
For Russian pies, they should be crumbly and contain a lot of butter so that the pies are not dry. Rice and millet can be cooked in milk. Fried onions, hard-boiled eggs, and mushrooms are added to the buckwheat porridge filling. You can add fried onions, hard-boiled eggs and mushrooms to the rice filling if the filling is not sweet, or raisins, dried apricots, sugar, and a raw egg for sweet pies. Cottage cheese and pumpkin are added to the millet porridge filling.
Mushroom pies are very tasty and satisfying.
Salted mushroom filling. Finely chop the salted mushrooms, add fresh chopped onions and vegetable oil. 
Dried mushroom filling. Soak dried mushrooms, boil, finely chop, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.
Peel the mushrooms, rinse, chop and fry until half cooked in oil, add salt and cool. Cut the cheese and apple into small pieces, peel the pepper and cut into thin strips. Mix all. This filling is also suitable for making pancakes.
. Wash fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt and pepper.
Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.
. You can prepare pies with fresh, stewed, sauerkraut - according to the season and as desired. Chop fresh cabbage finely, add salt, and let stand for at least an hour. Then lightly squeeze out the juice, add butter, finely chopped eggs and consume immediately. You can first simmer the cabbage in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onion, herbs, ground black pepper and mix with chopped eggs. Squeeze the sauerkraut, chop finely, simmer a little, add onions and mushrooms.
Sorrel filling. With this filling you can make delicious pies with a sweet and sour filling. Wash, sort, finely chop fresh sorrel and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from spreading, you can add a little starch to it.
Dried bird cherry filling. Grind the dried bird cherry into flour in a coffee grinder, boil it in a small amount of boiling water to form a thick dough-like mass, add sugar or honey.
Dried apricot filling. Sort the dried apricots, rinse, add boiling water, and boil a little. Place on a sieve, cool, chop finely, mix with sugar.
Poppy seed filling. Rinse the poppy seeds well, add to boiling water, and boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or mince them 2-3 times, add sugar or honey, a raw egg and mix.
Carrot and raisin filling. Chop carrots and simmer in milk. Place on a sieve. Add raisins. You can add hard-boiled, finely chopped eggs and salt, then the filling will be unsweetened.
. Rinse any dried fruits well, pour in a small amount of boiling water and steam. Chop finely, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, cool. Can be mixed with a small amount of fluffy rice.
Jam filling. You can use any jam for the filling. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made into lattice shapes, and spices are added: for stone fruit - star anise, for apple - cinnamon.
Raw apple filling. For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and seeded, cut into flat slices, sprinkled with powdered sugar and cinnamon and allowed to stand for 15-20 minutes. This filling is good for puff pastry pies.
Pies with cheese You can make them from any type of cheese, but with feta cheese they are probably the tastiest. To do this, the cheese is crushed, mixed with butter and finely chopped green onions.
As you can see, the popular saying “You can wrap everything in a pie” did not appear in vain. Pie fillings can be made from almost any product. Your imagination and love can create a wonderful treat, healthy and tasty, from an ordinary dish. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, hearty mother’s pie.
Larisa Shuftaykina
