Filling for unleavened pies. Delicious fillings for pies made from yeast dough to choose from. Pie filling made from fresh apples and sour cream

The pie filling and dough make up the base of the pie. Pie fillings divide baked goods made from pie dough into sweet and savory pies, with sweet and savory fillings. The method of preparation and type of dough automatically divides recipes for pies into fried pies and baked pies - pies with or without filling.

Recipes for filling pies are as varied as the imagination of the housewife who decided to cook the pies. There are no authentic recipes for filling pies, there are only successful combinations of products, and as a result of mixing them you can get the most delicious filled pies. To prepare fillings, it is easy to combine different products, each time improving the taste of a simple filling and discovering new taste sensations after the next pie eaten.

DoughVed advises. At home, fillings for pies are often prepared taking into account the tastes of the whole family. To please every member of the household, we advise you to make several types of fillings from a variety of products and as a result get pies with different fillings.

Delicious fillings for pies: what are they?

If you want to eat a delicious golden brown pie, then try to knead it and fill it with delicious filling. What are the fillings? Here are the most delicious options for savory fillings for pies (salty) and sweet fillings:

• Jam is the fastest option. Too liquid or better thicken so that the filling does not leak onto the baking sheet when baking the pies. As thickeners with jam, it is enough to mix 1 tablespoon of starch - corn or potato starch, breadcrumbs or ground nuts.
• Fruits and berries are considered the simplest fillings for sweet baked goods made from traditional yeast. Fillings for pies made from fresh berries and fruits are popular at any time of the year; recipes become especially relevant with the onset of summer and berry season.

The dough is filled with absolutely any berries and fruits; the following are ideal as aromatic and spicy additions to apples, pears and plums:

• cinnamon;
• vanilla;
• nuts;
• chocolate.

Who didn’t eat sorrel pies as a child? Fresh sorrel with sugar in pies tastes like berries. The sorrel filling for pies is prepared quickly; the fresh leaves of the green plant are very tender and juicy by nature. If you increase the cooking time for the filling, the sorrel in the pies becomes too soft. Just sprinkle the sorrel with sugar, and the filling for fried pies is ready.

No less delicious sweet pies can be made with rhubarb and banana filling. The banana must be cut into pieces, put banana pieces on the dough, sprinkle with chocolate and wrap in a pie. Bake a quick banana pie in the oven or fry it.

A sweet pie, the taste of which is impossible to resist - filled with condensed milk for pies. To get an original combination with condensed milk, you can mix nuts, dried fruits or cookie crumbs. , Fudge candies are also wrapped in dough. Sweet pies are dessert pastries that go well with tea.

Unsweetened fillings make the pies filling and more nutritious, especially during Lent. Lenten fillings are prepared from legumes, cereals, cabbage and potatoes. As a meat filling, the following is wrapped in dough:

• sausage, sausage, sausages and smoked sausages;
• fried minced meat with onions;
• boiled meat in pieces: chicken, beef, pork;
• ham;
• by-products: liver, lung, heart or kidneys;
• Meat and meat products in the filling themselves are not as tasty as when combined with onions, cheese, and boiled eggs.

Unsweetened filling for fish pies is popular among lovers of homemade savory baked goods with a salty filling. The most popular version of fish pies is filled with canned fish. Any canned food, in its own juice or in oil, except sprats, is suitable for filling pies. You just need to add onions and boiled rice to the crushed canned food, and the quick filling is ready.

How to make pie filling at home

The pie is not much different in terms of and. Pies, like , . To improve the taste of finished filled pies, you should know the secrets of preparing the most delicious filling, which complements the dough and enhances the taste of a freshly baked pie.

• The fillings for fried pies and pies baked in the oven are made the same in composition.
• The filling is wrapped in the dough when chilled.
• Sweet fillings are placed in pies with preliminary preparation - apple filling, often sorrel, rhubarb. Always when preparing poppy seed and pumpkin fillings, the main products first undergo heat treatment.
• Without preliminary preparation, jam, marmalade, marmalade and fresh berries are used.
• In unsweetened pies, butter, cut into pieces, is often added to make the filling richer. While the pies are baking in the oven or frying in a frying pan, the butter will melt and the filling will turn from dry to very juicy.
• Lenten fillings are given juiciness by adding vegetable oil, taking into account the thickness of the pie filling used.
• The dough for pies is chosen depending on the type of filling. With unsweetened dough, the dough is made with water, milk and kefir, both with and without eggs.
• With sweet dough, a yeast-based sweet is often prepared, taking into account the amount of sugar in the dough and filling.
• Pies with savory fillings made from yeast dough are tastier in the oven hot from the heat or warm; when hot, they are juicier and fluffier.
• Pies with a sweet filling made from puff pastry or yeast are best eaten warm; hot filling made from jam or hot chocolate can easily get burned.

Let's move on to the most delicious options for preparing the filling, they will help you find out the composition of the filling, the most successful combinations, proportions and how to prepare the pie filling correctly. Fillings for pies - recipes with photos are the most delicious. Unsweetened filling for pies is always in trend, so let’s start our review of the best filling options.

Filling for potato pies

20 minutes to prepare

10 minutes to prepare

110 kcal per 100 g

The potato filling recipe is good for fried pies made from yeast dough. Potatoes are the simplest component of the unsweetened filling; the filling consists of the simplest ingredients: butter, onions and potatoes. Potato pies are hearty, equally tasty fried in a frying pan or baked in the oven from any dough.

Required

• potatoes – 4-5 pcs.;
• onion – 1 pc.;
• vegetable oil for frying – 4 tbsp;
• butter – 50 grams;
• salt, ground black pepper.

Recipe

1. Peel the potatoes, cut into pieces and boil in salted water until tender. Drain the water, mash the boiled potatoes with a potato masher or puree them with a blender.
2. Finely chop the onion and fry in a frying pan with vegetable oil until golden brown, add butter at the end of frying.
3. Season the mashed potatoes with fried onions, salt and pepper. Mix the potato filling and let cool. Wrap the filling in the dough and bake the pies on a baking sheet in the oven or fry in oil in a frying pan.

The filling for pies with cabbage is very tasty

The filling with fresh cabbage for pies is very tasty; fresh white cabbage with a boiled egg makes the filled pies especially juicy, soft and very tasty, filling. Cabbage filling with egg is suitable for open pies in the oven and fried in a frying pan.

Ingredients

• white cabbage – 300 g;
• chicken eggs – 2 pcs.;
• onions - 1 onion;
• ground black pepper;
• table salt – 0.5 tsp;
• vegetable oil – 3 tbsp.

How to cook

We clean the cabbage from the top leaves. Shred the cabbage into small strips using a knife or shredder.

Boil shredded cabbage in a small amount of water until soft. Place in a colander. Chop the onion into thin small pieces and fry in a frying pan with oil until slightly golden brown.

Boil the eggs hard for 10 minutes. Cool and cut into cubes. Add cabbage to the onion and fry the vegetables for 5 minutes, add salt and pepper.

Place the eggs into the cooled cabbage and fill the pies. We bake them or fry them. We use yeast, yeast-free or ready-made puff pastry for pies with cabbage and eggs; the filling is very tasty with any dough.

Cabbage filling for yeast dough pies

Yeast dough, as our grandmothers believed, is the most suitable for pies. Cabbage with fried mushrooms is another delicious filling for pies. You can use canned mushrooms - pickled champignons - or take and fry fresh mushrooms.

• fresh cabbage - a small fork;
• canned mushrooms – 200 g;
• carrots – 1 pc.;
• bulb;
• butter – 50 grams;
• salt;
• black pepper.

Preparation

Lightly fry finely chopped onion in hot oil. Add carrots, grated on a medium grater.

Place the shredded cabbage in a frying pan and add two tablespoons of water. Simmer the cabbage with onions and carrots under a closed lid over low heat until the water evaporates and the cabbage becomes soft.

Place sliced ​​mushrooms into the cabbage, mix the filling and taste. If necessary, add salt and pepper.

Fill yeast dough pies with cooled cabbage and mushrooms. If you use a Lenten dough recipe, then the pies can be baked, fried and eaten during Lent.

Sauerkraut filling for pies

Sour sauerkraut for the filling takes longer to prepare fresh, but from sauerkraut the filling for pies is sour, aromatic and tasty.

Will need

• sauerkraut – 500 g;
• carrots – 1 piece;
• bulb;
• tomato paste – 1 tbsp;
• butter – 30 g;
• vegetable oil – 2 tbsp;

Cooking method

Sauerkraut requires preliminary preparation. If it is too acidic, it must be soaked in cold water, leaving for about 60 minutes, then rinsed with clean water and squeezed the cabbage thoroughly with your hands.

Cut the onion into cubes, chop the carrots on a coarse grater. Heat a mixture of oils in a frying pan and fry the onions and carrots.

Add the sauerkraut to the frying pan and simmer, covered, until it settles. Add tomato paste, mix the filling and fry with cabbage for another 10 minutes.

Place 1 tablespoon of sauerkraut into the rolled out yeast dough and fill the pies. As soon as the dough is suitable after modeling, you can proceed and fry in a frying pan, bake the pies in the oven and serve piping hot to the table.

Filling for pies with cheese

Components

• hard cheese – 200 g;
• fresh dill – 50 g;
• chicken egg – 2 pcs.;
• mayonnaise – 1 tbsp;
• salt and ground black pepper to taste.

Step-by-step preparation

Grate the cheese on a coarse grater and hard-boiled eggs. Finely chop the greens. Mix cheese with eggs, herbs and mayonnaise. We wrap the filling in puff pastry or yeast dough.

Filling for meat pies

To prepare a juicy meat filling you will need the following products:

• beef and pork meat – 500 g;
• onions – 2 pcs.;
• butter – 50 g;
• vegetable oil – 2 tbsp;
• salt - half a teaspoon;
• ground black pepper.

How to make meat filling for pies

We pass the meat through a meat grinder with one onion and pieces of butter. Finely chop the second onion and fry in vegetable oil.

Add meat and spices to the onion, mix and fry the mixture until the meat is cooked. Before filling the pies, let the filling cool.

Chicken filling for pies

To make the filling for pies from chicken, you can use any part of the bird: chicken breast, thighs, legs or chicken legs.

Ingredients

• chicken pulp – 400 g;
• hard cheese – 70 -100 g;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp;
• spices for chicken;
• salt and ground black pepper.

Cooking steps

We separate the chicken meat from the bones and skin. Cut the chicken into 1 cm pieces. Saute the finely chopped onion in oil until the pieces are transparent.

Add chicken meat to the onion and mix. Prepare the filling for about 10 minutes. Then season with salt, spices and pepper.

Let the chicken cool and prepare the cheese by cutting it into small cubes. Mix the cheese with the meat, and the chicken filling for the pies is ready. Yeast or yeast-free puff pastry is an excellent choice for baking pies and frying.

Minced meat filling for pies

It is easy to turn boiled meat into minced meat, and you will get a juicy filling for minced pies, it is homogeneous and does not spill out when you bite into the pie.

Products

• boiled meat – 500 grams;
• bulb;
• carrot – 1 pc.;
• broth – 5-7 tbsp;
• vegetable oil – 3 tbsp;
• salt and ground black pepper to taste.

Preparation

We twist the meat into minced meat. Grate the carrots on a grater with large holes and chop the onion. In a heated frying pan, saute the onions and carrots in oil.

Add the minced meat to the vegetables and fry the mixture for about 3 minutes. Pour in the broth, season with salt and pepper. The filling should be juicy, but thick; we adjust the thickness of the minced meat by adding the broth in which the meat was boiled.

Recipe for liver filling for pies made from yeast dough

Pies with liver filling will be loved by all family members. When preparing family pies, chicken liver, beef, pork and turkey liver are suitable for filling. Pre-soaking the liver in milk will help get rid of the specific smell of the liver.

• chicken liver, beef – 300 grams;
• potatoes – 1 kg;
• bulb;
• carrots – 1 pc.;
• sunflower oil – 3 tbsp;
• butter – 50 g;
• salt and ground black pepper to taste.

How to cook

Wash the liver and remove films. With chicken we cut off the fat, with beef we remove the bile ducts with a knife. Fill with water and place on the stove. After boiling, reduce the heat and boil the liver for about 20 minutes until cooked.

In a separate pan, boil the peeled potatoes in salted water, cutting the vegetables into pieces. Drain the water from the boiled potatoes.

In a frying pan, fry the onion, cut into pieces, and carrots, grated on a coarse grater, in a mixture of oils.

Combine liver, potatoes and fried vegetables, season with salt and pepper. Using a blender, grind the mixture into a homogeneous mass that looks like liver pate. We wrap the filling in the dough and make pies for baking in the oven or frying in a frying pan.

If you don’t like to bother with kneading yeast dough, buy puff pastry to prepare the filling for this recipe.

Filling with liver for pies

Liver filling for pies is very easy to prepare and tasty, especially if you know how to cook it. Liver is the name given to offal, but many people think that liver is liver. For the liver filling, you can take the lung, add the heart, tongue, kidneys, or limit yourself to the most accessible offal - pork lung and pork liver.

Products

• light – 500 g;
• liver – 200 g;
• bulb;
• carrot;
• hot milk (water) – 50 ml;
• vegetable oil – 50 ml4
• salt and pepper to taste.

Preparation

Cut the peeled onions and carrots into thin pieces and fry with oil in a frying pan. Wash the lungs and liver and cut them into smaller pieces. We place the offal with the vegetables and continue to fry until fully cooked - this will take about 30 minutes.

Season the cooled liver mass with salt and pepper and puree with a blender. If the liver filling is too thick, dilute it with milk or hot water.

Light filling

Both pork and beef are good for pies. Light pies are simple and tasty, light goes well with rice, this filling is very filling and budget-friendly.

Components

• light boiled – 300 grams;
• boiled rice – 200 grams;
• onions – 2 pcs.;
• bay leaf – 1 pc.;
• vegetable oil for frying;
• salt and ground pepper.

Cooking steps

Before preparing the pie filling, pork lungs or beef lungs must be soaked for several hours in cold water to remove blood from the lung. We change the water several times during soaking.

We wash the lungs and cut them into large pieces. Place in a saucepan, fill with water, after boiling, add bay leaf, salt and boil for 1.5 hours until tender. Let cool.

Boil the rice and fry finely chopped onion in a frying pan with butter. Grind the lungs in a meat grinder, add rice, salt, pepper to the filling and mix. Fill the pies with the finished filling.

Sausage filling for pies in the oven

Preparing the filling for sausage and cheese pies does not require any special culinary skills. Simply place the sausage in the dough and wrap it with cheese. Boiled, ham or half-smoked sausage is suitable for filling.

Ingredients

• sausage – 200 g;
• hard cheese – 200 g;
• greens optional.

Cooking method

Cut the sausage into thin slices and slice the cheese. Roll out the dough (puff pastry or yeast dough), place a circle of sausage in the center of the dough and cheese on top. We pinch the edges of the pie in a circle or form triangular patties. A few minutes of wasted time, and pies with juicy filling are on the table.

Green onion pie filling

Green onions are an incredible topping. With green onions, the filling is prepared simply and quickly; pies with onion filling turn out juicy and tender. Try the spring version of filling pies with green onions and fresh wild garlic.

• green onions - a large bunch;
• wild garlic or green garlic – 30 grams;
• Suluguni cheese – 200 g.

Recipe

Wash the greens, dry them and finely chop them. Grind the suluguni on a grater with large holes. In the middle of the dough flatbread, place a spoonful of herbs and grated cheese on top, wrap the filling in the dough and make a pie.

Filling: egg with green onions for pies

Products

• chicken egg – 7 pcs.;
• green onions – 100 g;
• butter – 2 tbsp;
• salt, ground black pepper.

How to cook

Boil the egg for 10 minutes from the moment it boils. Transfer to cold water. When the eggs have cooled, we begin preparing the filling. Cut the eggs into cubes, green onions into thin rings.

Mix eggs and onions, season the filling with salt and pepper, and pour melted butter over it. Mix and fill the pies.

Filling for pies with rice and egg

Unsweetened filling with rice and egg is the simplest filling option for homemade pies. Rice and egg make up the base, but you can add fresh green onions and fresh herbs to it.

Will need

• egg – 3 pcs.;
• rice – 100 grams;
• butter – 30 g;
• salt and pepper to taste.

Boil the egg hard and cool in cold water. In a separate pan, cook the rice until tender. Add oil to the rice and stir.

Chop the peeled eggs into cubes and combine with rice, sprinkle with salt and pepper. The filling is ready. With this filling of rice and eggs you can prepare baked and fried pies from yeast dough. But with rice and an egg, the filling for fried pies made from yeast dough is very tasty.

Filling for pies with rice and onions

The rice filling is prepared in various ways. If you make it correctly and with fried onions, it will turn out juicy and very tasty. When using yeast dough for pies without adding eggs, the pies will be ideal for a lean diet.

• rice – 200 g;
• onion – 200 g
• favorite spices;
• vegetable oil – 3 tbsp;
• salt and ground black pepper.

Cooking steps

Wash the rice and cook until tender, drain the excess liquid from the rice. Fry the onion with vegetable oil until golden brown. Add rice, salt, pepper and spices to the pan.

Stir and cool the finished filling. Place a tablespoon of filling on the dough flatbread and pinch the edges of the pie.

Mushroom filling

The mushroom filling is prepared quickly from salted mushrooms and canned champignons. For yeast pies with fried mushrooms, you will have to work a little longer to prepare the filling.

Components

• salted mushrooms – 500 g;
• rice – 50 g;
• bulb;
• carrot;
• vegetable oil;
• salt and pepper.

Cooking method

We wash the salted mushrooms from the brine and chop the mushrooms into cubes. Brown the onion and carrots in oil in a frying pan. Add the mushrooms, cover the pan with a lid and fry the vegetables and mushrooms for 10-15 minutes.

Boil the rice until tender and combine with mushrooms. Remove from the stove and cool the mushroom filling. Wrap it in dough and form a pie with your hands, bake or fry.

Filling for potato and mushroom pies

Ingredients

• potatoes – 500 g;
• fresh champignon mushrooms - 500 g;
• onion - 2 heads;
• sour cream – 200 ml;
• butter;
• salt and black pepper.

Preparation

Boil potatoes in their skins. Puree the cooled and peeled potatoes in a blender or grind in a meat grinder. Add half the sour cream to the potatoes and stir.

Chop the onion thinly and finely. Wash and dry the mushrooms with a paper towel, cut into thin slices. In a frying pan, fry the onion in oil, add the mushrooms. Fry until excess liquid leaves the mushrooms. Season with salt, pepper and pour in the rest of the sour cream.

After 5 minutes of simmering, combine the mashed potatoes with mushrooms. The mushroom and potato filling tastes very juicy and aromatic.

Fish filling for pies in the oven made from puff pastry

Fish filling is usually prepared from boiled fish. An option for a quick fish filling is filling from canned fish. For oven-baked pies made from puff pastry, the filling of fish and yeast dough makes the best and most delicious combination.

Required

• boiled fish (pink salmon, pollock or hake) – 500 g;
• onions – 2 heads;
• chicken egg – 2 pcs.;
• butter – 30 grams;
• vegetable oil;
• salt pepper.

How to cook

Boil the fish in water until tender, cutting into large pieces. We take out the fish, separate the meat from the bones, and cut into pieces.

Chop the onions finely and fry in vegetable oil until golden brown. At the same time, cook hard-boiled eggs. Cool the eggs and chop with a knife. Mix fish, eggs and onions. Add salt, pepper and melted butter, mix.

The unsweetened filling prepared according to this recipe turns out tender and aromatic; for greater nutritional value of the pies, the egg can be replaced with rice, boiled lean fish with canned fatty fish.

From unsweetened fillings we move on to sweet options. Pies with sweet filling are baked goods from childhood, we offer our favorite options, like our grandmother’s in childhood.

Sweet fillings for pies made from yeast dough

Options:

• rhubarb;
• sorrel;
• fresh berries;
• frozen berries;
• fruits;
• sweet vegetables;
• jam;
• condensed milk;
• nuts;
• cottage cheese.

With a liquid filling, the dough becomes soggy, the pies tear while baking in the oven, and the juice leaks onto the baking sheet instead of giving the pies juiciness. Sweet fillings for pies made from yeast dough, prepared with liquid jam, have the unpleasant feature of leaking out of the pies.

The starch filling will thicken liquid jam syrup or berry juice in sweet pies. The starch will turn the juice into a thick jelly, and the filling will not leak out of the pie. In addition to starch, liquid jam, marmalade or marmalade can be thickened by adding pectin, gelatin, semolina or.

Jam filling for pies: recipe with starch

Ingredients

• apples – 600 g;
• granulated sugar – 2 tbsp;
• butter – 50 grams.

Delicious way to cook

Peel the apples and remove the seeds. Cut the apples into cubes. Melt the butter in a frying pan and add the apples to the boiling oil. Fry the apples over medium heat for no more than 3 minutes, add sugar. If the fruit has released a lot of juice, increase the heat. Keep for a few more minutes and remove from heat. Fill pies with cooled caramelized apples for baking in the oven.

Dried fruit filling for pies

From dried fruits, apples and pears, you can take dried apricots (apricots), prunes, use dried fruits from compote, dried raisins for filling. Fruit filling made from dried fruits is healthy and very tasty. Dried fruits go deliciously with puff pastry; yeast dough with dry yeast or kneading dough with live yeast harmonizes well with dried fruits.

Required

• dried apples, pears (dried fruits for compote) – 200 grams;
• dried apricots – 50 g;
• prunes – 50 g;
• seedless raisins – 50 g;
• jam – 50 g.

Recipe

Wash dried fruits under running water and soak until the fruit softens. After soaking, rinse and let the water drain. Grind dried fruits through a meat grinder. Add jam to the fruit mixture and mix the lean filling to obtain a homogeneous mass.

Filling for poppy seed pies

Poppy filling is ground poppy seeds with sugar. With poppy seed filling, pies, pies, buns and rolls are the most delicious.

Ingredients

• dry poppy – 100 grams;
• granulated sugar - half a glass;
• water – 250 ml.

Preparation

Poppy seeds are usually very dry. To soften the grains, pour boiling water over the poppy seeds. Leave the grains to swell for about 60 minutes. Drain the water from the poppy seeds. Grind the grains using a mortar, blender or pass through a meat grinder. Add sugar to the poppy seeds. Mix the sweet filling.

Pea filling for pies

Pea filling is a lean filling for pies. Peas replace beans, large types of peas Chickpeas, pea flour.

Ingredients

• dry peas – 1 cup;
• bulb;
• vegetable oil.
• salt, ground black pepper.

How to prepare unsweetened lean filling for pies

We cook pea porridge from peas. To speed up the process, pre-soak the peas in water for about 5 hours; you can leave them overnight for the peas to swell. Cook the peas in water until the grains become soft.

Fry the onion with oil in a frying pan. Puree the peas using a blender, season with fried onions, pepper and salt. Mix the pea filling thoroughly and place 1 tablespoon in the center of the yeast dough. We make pies with lean, unsweetened filling.

Pies and pies are everyone's favorite delicacy. This dish takes its origins from Tsarist Rus'. The hospitality of many Russian housewives was assessed by the way the pies were prepared.

Many recipes for making yeast pies have survived to this day. They differ in the composition of the dough and the type of filling.

The filling is of great importance when making pies. It can be sweet, fruity, vegetable or meat.

The main thing is that all the ingredients combine perfectly and complement each other. So, let's look at popular fillings for yeast pies.

Recipes for sweet fillings for pies made from yeast dough

Sweet fillings can be made from various sweet products. For them you can use fruits, cottage cheese, sour cream, eggs and much more.

In addition, you can show your imagination and ingenuity and make your own original and tasty filling.

Apple filling

Preparation:

1. Preparing the apples. It is advisable to use apples of small size, sweet and sour varieties. Peel the apples, cut them and remove the seeds. Next, cut them into small pieces;
2. Place the apples in a deep metal container and cover with sugar, add raisins, a couple of drops of lemon juice, vegetable oil and a pinch of cinnamon;
3. The filling is ready. As the pies bake, it will become soft and turn out to be a puree. This tastes like an amazing filling for baked pies made from yeast dough.

Curd filling

The filling consists of the following components:

• Cottage cheese or curd mass – 600 grams;
• Two egg yolks;
• Granulated sugar – 100 grams;
• Melted butter – 100 grams;
• A little ground cinnamon and salt.

Preparation:

1. First, mix granulated sugar with the yolks and beat thoroughly with a whisk;
2. Next, add butter, salt and cinnamon to the mixture. Mix everything thoroughly;
3. Mix non-acidic cottage cheese with the mixture and leave in the refrigerator for 15 minutes.

Pumpkin with prunes

The following ingredients will be required:

• 1 kg pumpkin;
• Half a liter of heavy cream;
• 200 grams of dry prunes;
• 100 grams of butter;
• 100 grams of sugar.

Preparation:

1. Preparing the pumpkin. It should be cleared of skin and seeds. Next, wash and cut into medium pieces;
2. Place the pumpkin pieces in a small saucepan, add vegetable oil and place on low heat. During cooking, pumpkin should be constantly stirred to prevent it from burning. You need to simmer until the pumpkin becomes completely soft;
3. Fill the prunes with hot water and leave in it for 20 minutes. Next, rinse the prunes with cold water and cut into small pieces. Pour the prunes into the pan with the pumpkin;
4. After this, pour in the cream. Add 100 grams of sugar and mix. You should get a homogeneous mass. It is best used cold.

Berry filling

The following products should be purchased:

• Berries – 500 grams (strawberries, raspberries, blueberries, currants and any other berries);
• Granulated sugar – 200 grams;
• Starch or breadcrumbs - 100 grams.

Preparation:

1. The berries should be washed and dried on a paper napkin;
2. Place the berries in a medium cup and mix with granulated sugar;
3. When laying the filling on the dough, it should be sprinkled with starch or breadcrumbs. Only after this can the pie be closed.

Salty filling recipes

Meat filling

• Beef – 250 grams;
• Pork – 250 grams;
• 1 onion bulb;
• Garlic - 1 clove;
• A bunch of parsley;
• A little table salt;
• A pinch of ground black pepper;
• 100 grams of fat for frying.

Preparation:

1. We wash the meat with cold water and pass it through a meat grinder. Making mixed minced meat;
2. Peel the onion and cut into small cubes. Finely chop the garlic clove with a knife. Place the frying pan on the fire, add the fat and heat it up. Next, add pieces of onion and garlic and fry until tender;
3. Finely chop the parsley and add it to the minced meat;
4. The meat should be peppered and salted. Mix it with prepared onions and garlic;
5. If the minced meat turns out to be too dry, you can add a little water or broth to it.

Fish filling

The following products will be required:

• Any boiled fish – 500 grams;
• Onions – 2-3 heads;
• 2 boiled chicken eggs;
• A small amount of butter;
• Vegetable oil;
• A little salt;
• Spices to taste.

Preparation:

1. 1. The fish should be cut. We separate the pulp from the bones. Place it in a small metal container, pour in water and add some salt;
   2. Place the fish on medium heat and boil until done. Approximately 20 minutes;

1. 1. Peel the onion heads and cut them into half rings or cubes;

1. 1. Place the onion in a heated frying pan with oil and fry;

1. 1. Cut chicken eggs into small cubes;

1. 1. Cooked fish should be cut into medium pieces. Mix them with onions, eggs and melted butter;
   2. Mix the filling well, add salt and spices.

Mushroom and potato filling

The following components will be required:

• 500 grams of fresh mushrooms (champignons);
• Sour cream or cream – 200 grams;
• 1 piece of onion;
• Potatoes – 5-6 pieces;
• Vegetable oil;
• 40 grams of margarine;
• A little salt;
• Spices.

Preparation:

1. Mushrooms should be washed and cut into small pieces;
2. Place a frying pan over medium heat, pour in vegetable oil and add mushroom pieces. Everything should be fried until fully cooked. You also need to salt the mushrooms and pour sour cream at the end;
3. Peel the skins of the potatoes. It needs to be boiled until tender. Water and potatoes are added with salt before boiling;
4. Grind the finished potatoes in a blender until pureed;
5. After this, mix the mashed potatoes with mushrooms, add some salt, and add spices.

Mushroom and cabbage filling

For preparation you will need the following ingredients:

• 400 grams of champignons;
• 300 grams of white cabbage;
• 100 ml sour cream or cream;
• Vegetable oil;
• 50 grams of margarine;
• A little salt;
• Spices.

Preparation:

1. The champignons must be washed and cut into small pieces. Place the frying pan over medium heat, pour in vegetable oil and add the mushrooms. Fry everything until fully cooked. At the end, add sour cream and simmer under a closed lid;
2. The cabbage should be chopped into small pieces. Then we put it in a small metal container and fill it with water. Add some salt and simmer over medium heat for half an hour;
3. The finished cabbage should be cooled and mixed with mushrooms. Add salt, melted margarine and pepper to the filling.

Recipes for delicious fillings for puff pastry pies

Stuffed with chicken, rice and eggs

The filler consists of the following ingredients:

• Half a kilogram of chicken meat;
• 200 grams of rice;
• 3 pieces of chicken eggs;
• A little table salt;
• Spices to taste.

Preparation:

1. It is advisable to use meat without bones and skin, only the pulp. Boil the meat until done. During the cooking process, the water should be salted;
2. Boil rice and eggs;
3. Finely chop the chilled chicken into pieces. Cut the eggs into small cubes. Mix all these ingredients and add cooked rice;
4. The filling should be salted and spices can be added if desired.

Filling with cottage cheese, raisins and candied fruits

For the filling you will need the following ingredients:

• 500 grams of cottage cheese;
• 200 grams of raisins;
• 200 grams of granulated sugar;
• Vanilla bag;
• 50 grams of candied fruits.

Preparation:

1. Pour the cottage cheese into a blender and beat until a fluffy mass is formed;
2. Wash the raisins and add hot water. Let it sit for 10 minutes. Next we dry it;
3. Mix whipped cottage cheese with raisins, granulated sugar, vanilla and candied fruits;
4. This filling is suitable for preparing a hearty dessert.

Prepare a delicious one, this is the best dessert for evening tea. An amazing cabbage pie made from puff yeast dough according to grandma’s recipe, how to make it. Shortbread pie with frozen berries is not so difficult to prepare. A great way to get kids involved in helping in the kitchen. .

Secrets of making delicious pies

• When kneading the dough, use warm milk and water, but not hot. Pour them into the flour in a thin stream, stirring occasionally with a wooden spoon. The dough will turn out fluffy and without lumps;
• The kneaded dough should be covered with a paper towel, through which it will “breathe”;
• Since yeast dough does not like drafts, it should be put in a plastic bag and put in the refrigerator for a couple of hours;
• It is best to place finished dough products on a heated baking sheet, pre-greased;
• If you add berry filling to closed pies, they should be sprinkled with starch. The filling will be thick and will not leak;
• To bake pies, the oven should be preheated to 180 degrees, but no more;
• Baking time - 20 minutes;
• Pies with cottage cheese filling will turn out tasty and tender if you first grind the cottage cheese through a sieve;
• In order to give baked goods a pleasant nutty smell, the baking dish can be greased with ground nuts.

Pies made from yeast dough with filling will become the main treat of your table. Be sure to cook them with fillings according to the recipes provided and please your family.

Find out 8 new pie fillings:

And don’t forget about the secrets of cooking. These tricks will help you prepare excellent baked goods with delicious filling!

Before we begin to consider such a unique, general concept as pie filling, we should decide what each of us actually understands by the word pie. Explanatory dictionaries give this definition of this word: pie is a dish of both Russian and European cuisine, which is prepared from dough with the addition of filling, the dish can be baked or fried, depending on the recipe.

Cooking actually knows a great variety of recipes for pies from around the world. At the same time, there are different variations in the preparation of dough, fillings, as well as the appearance of the pie itself. The dough used to make pies can be sponge or puff pastry, but in most cases, yeast dough is used to make pies. All kinds of fillings for pies are used, but we will talk about this a little later. Concluding a short introduction about pies, it should be noted that in appearance pies can be open, closed, or layered. The very origin of the word “pie” is associated with one of the designations or symbols of fire, which came from the Indo-European language.

The choice of filling for pies depends on the type of dough

So, let's start looking at the different fillings for pies. First of all, let's decide that depending on the dough of the pie, there will be a corresponding filling, for example, sweet dough - sweet filling and the like. Fillings can be: meat, animal meat, fish or poultry meat), sausage, mushroom, cereal, cabbage, poppy seed, cottage cheese, fruit, sorrel, apple and others.

Pie fillings can be meat, fish and mushroom

When preparing meat filling for a pie, beef is generally preferred. Boil it until half cooked, then cut it like goulash and pass it through a meat grinder. Salt, pepper, nutmeg, onion, etc. are added to the resulting minced meat, depending on the imagination of the cook, the accepted traditions in the area, or according to the recipe. For the most part, meat pies are made closed to give the meat filling a special aroma and juiciness; before “closing” the pie, a small flat piece of ice is placed on the filling, or broth is poured over it.

As a filling for the pie, you can use the heart, lungs and liver of an animal; for this, all components are scalded, chopped into small pieces and fried in vegetable oil with the addition of spices, onions, herbs, marjoram and salt.

The chicken pie filling deserves special attention. To do this, the birds are boiled until half cooked, the meat is removed and cut into thin layers, while the giblets are boiled until tender, chopped finely and fried in melted butter with chopped hard-boiled eggs. When adding the filling to the pie, the giblets with chopped eggs are sent down, and everything is covered on top with previously cut plates of chicken meat.

Along with chicken fillings, the meat of partridges, black grouse, hazel grouse, quail and other game is also used. But before you start making such a pie, we recommend that you familiarize yourself with its recipe in detail.

Pies filled with fish meat occupy a certain place in the making of pies. It is no secret that fish meat has a high protein content, and among the useful minerals it contains phosphorus, which is so necessary for modern man to carry out brain activity. Of course, noble fish varieties are used to make pies and fill them with fish meat. Fish meat goes well with protein foods such as rice, eggs and mushrooms.

In Rus', mushrooms have always been treated with special respect and caution. However, making pies filled with mushrooms is still relevant today. Dry, fresh or salted mushrooms can be used as a filling. The salted mushrooms used are champignons, saffron milk caps, milk mushrooms, milk mushrooms, honey mushrooms and porcini mushrooms. Fresh mushrooms for filling the pie are pre-boiled; such mushrooms are boletus, boletus and porcini mushrooms. Of the dried mushrooms, the most commonly used is porcini mushroom.

The preparation of cereal fillings for pies also has its own characteristics, which in particular boil down to the fact that millet and rice are cooked in milk, and cottage cheese is added to the wheat porridge. The cereal filling for the pie should be crumbly, as well as with a large amount of butter.

Cabbage filling for pies is made from both stewed cabbage and fresh cabbage. Fresh cabbage is chopped, and stewed cabbage is combined with chopped hard-boiled eggs, ground pepper, parsley and green onions.
Almost all jams are suitable as a filling for jam pies, and here they are often guided by who likes which jams best. Often, pies filled with jam and fruit are made open and also flaky.

27/05/2019

What is more important - the dough or the filling? Let's avoid arguments, but at the same time learn how to prepare such amazing fillings that no one will doubt the correct answer to this question!

Do you think pies are delicious, but banal? Do you think there’s not much room for improvement in this matter? Do you think that you have mastered a couple of recipes and completed your personal minimum task? You are wrong many times! Pies are art. You can cook pies for a month and not repeat yourself, not fall into monotony, not slide into…. Don't believe me? But in vain! Look, here's a topic for you - filling for pies: 15 sweet and the same number of savory fillings - consider the plan for the next 30 days already ready. And if you also include different types of dough in it... In general, you are guaranteed pie heaven!

15 savory pie fillings

1. Mushrooms

Simple champignons, royal white mushrooms, playful honey mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point is that you need to understand that mushrooms must already be fully cooked before being wrapped in dough (with the exception, of course, of those types that can be eaten raw).

And yes, mushrooms without onions are boring - don’t forget that. In addition, you can mix them with potatoes, eggs, beans, and meat.

2. Meat, sausage, ham, boiled pork

If you simply stuff meat into the dough, you are unlikely to get tasty pies, no matter how expensive the original product is. But if you mix it with cheese or fried onions, eggs and herbs, add bell peppers or a little cauliflower, it will turn out very good!

Meat is satisfying, but, as a rule, quite dry, so it is necessary to dilute it with something juicy and neutral. Boiled beef and lots and lots of fried onions are a classic filling for pies. Chicken fillet and cheese with herbs is almost the same classic. In general, it is quite possible to mix any type of meat with any vegetables and cheeses, and it will be great. The main thing is not to be afraid of experiments.

Don’t forget that, among other things, meat (as well as boiled pork, ham or sausage) in the filling for pies goes well with mushrooms, beans, potatoes, and cereals.

3 eggs

The most common hard-boiled eggs can be chopped into cubes and mixed with fried onions, salt and pepper. Nothing extra, but how delicious it turns out! Surprisingly, this filling for pies subtly smells of mushrooms.
Eggs go well with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, and herbs.

4. Liver

Who doesn't love liver pies? Everyone loves liver pies! Yes, sometimes there is a disdainful attitude towards this filling, however, most often it is only due to the fact that in industrial conditions the liver comes out of low quality and of a suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, and liver are well washed and thoroughly cleaned, the filling will be amazing.

And don’t be greedy - add lots and lots of fried onions: it will be juicy and aromatic!

5. Potatoes

Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and aromatic - in general, the number one filling for pies! Baked goods with such a center turn out tender, soft, do not go stale for a long time and remain very tasty until the last day.

It is worth noting that if you want to diversify this filling, you can add mushrooms, meat, liver, cheese, and broccoli to the mashed potatoes.

6. Stewed cabbage

Regular white cabbage is wonderful in pies! Cut into thin strips, fry and simmer, add salt and pepper. Actually, science is not complicated. If you want a more interesting option, try adding tomato paste, fried onions or carrots, and some finely chopped prunes to the filling.

For a more luxurious option, make sautéed cabbage with sautéed bacon, smoked sausage or ham.

7. Sauerkraut

Sauerkraut is often looked down upon as a simple product, and rightly so! After washing it and stewing it in vegetable oil, mix the mixture with a boiled egg and lingonberries - you have an incredibly aromatic, interesting-tasting, amazing filling, non-standard, original and healthy.

Pies with sauerkraut are, of course, not an elegant haute cuisine dish, however, simple food often turns out much tastier than any restaurant delicacy, don’t forget this. And don't neglect the sauerkraut!

8. Fish

No, no, we’re not talking about salmon and trout, although, of course, they are wonderful in pies. Let's take a completely budget hake or a slightly fattier mackerel, boil it and disassemble it into “spare parts” - separate bones, separate fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or thick cream - and that’s it, you can make pies!

Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes won’t hurt at all, you know.

9. Canned fish

Don’t have a couple of fish in the freezer, but want pies with fish filling? No problem, take the canned food out of the pantry, drain the oil, mix the sardinella sardines with a boiled egg and fried onions and get an excellent filling. Budgetary, but at the same time quite worthy.

10. Peas

It's simple - thick pea puree inside, garlic sauce outside. Nothing complicated, not a single expensive product, but what an incredibly beautiful and incredibly wonderful result!

11. Greens, spinach

Of course, if you are a special fan of various herbs, simply chop the greens, spinach, sorrel, pour boiling water over them and, after mixing everything with a couple of tablespoons of vegetable oil and salt, stick it into the dough.

However, you can go the other way. The same herbs and in the same huge quantities can be combined with a small amount of boiled eggs or cottage cheese - it will turn out incredibly tasty. And useful.

12. Cheese

Perhaps cheese by itself is not the best filling for pies, however, combine it with other ingredients and the result will be mind-blowing. The best option is to mix it with caramelized onions, and it is not necessary to take high-quality Russian or expensive cheddar as a base; ordinary processed cheese is also quite suitable.

In addition to onions, cheese is combined with eggs, ham, sausage, and herbs. It can be added to meat, fish, vegetables, but if you are in the mood for a predominantly cheese filling, limit yourself to eggs, herbs, and onions. Oh, yes, add black pepper - it fits perfectly with the company.

13. Rice

Not, of course, not alone - rice itself is quite boring and banal. But if you add finely chopped green onions to it, chop a couple of chicken eggs with a rustic orange yolk, and sprinkle the whole thing with black aromatic pepper... this will be the filling! Toppings for everyone!

If desired, eggs can be replaced or supplemented with boiled meat, liver, and canned fish.

14. Beans

Yes, beans are an excellent filling for pies. If this product itself seems heavy and uninteresting to you, try mixing it with mashed potatoes, fried onions and carrots, mushrooms, and meat.

By the way, a very unexpected, but very interesting option is a sweet filling of beans and poppy seeds. We’re not talking about that now, but you can tick it off in your mind.

15. Buckwheat

Uh-huh, completely unconventional. But very, very tasty! Buckwheat porridge should be mixed with finely chopped hard-boiled eggs, seasoned with a spoon of vegetable oil, salt, pepper and herbs. A great option for filling pies!

If you have the time and desire, eggs can easily be replaced with boiled liver and twisted through a meat grinder (oh, how fragrant!) or meat (oh, how satisfying!).
And by the way, here’s another unexpected ingredient for you - pickled cucumber (preferably a barrel one). Not with meat and liver, but with an egg - amazingly delicious! You'll be stunned.

15 sweet fillings for pies

1. Cottage cheese

One of the most common filling options for pies. Cottage cheese gives softness to the finished baked goods - it imparts its own moisture to the dough, making the products especially tender and tasty.

Cottage cheese goes well with raisins, small pieces of apples, it is wonderful with cinnamon and vanilla. Do not forget that for the best result, the fermented milk mass should be mixed with a chicken egg or yolk - this way the filling will be solid and will not spill out of the pie.

2. Jam, jam, marmalade

It is only at first glance that it seems that hiding jam in a pie is a matter of a couple of movements. In fact, preparing such products requires a certain skill and skill. Considering that the consistency of preserves and jams is usually thinner than standard fillings, it is necessary to further thicken the sweet fruit and berry mass. To do this, you can take crackers or nuts. If you don’t want to “darken” the taste of the jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, during molding you will have to tinker to keep the jam in the dough.

If the filling is very liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.

3. Fresh apples

Oh, how apple pies smell! It seems that there is no more beautiful aroma than the thick smell of Antonovka, stretching like a viscous trail throughout the apartment...

You can put a large piece of apple in the pies, you can cut the fruit into cubes. It is worth adding a little sugar to the filling - as a rule, even sweet varieties give sourness after heat treatment, so additional sweetness will not hurt. Do not forget that due to the large amount of iron, apples quickly darken - if you are not satisfied with such anti-aesthetics, sprinkle the finished filling with lemon juice.

To diversify the standard apple filling, you can add cinnamon, a little grated chocolate, nuts, poppy seeds, raisins, orange or lemon zest. In addition, apples go well with pumpkin, pears, cherries, blueberries, currants, and apricots. Completely unfamiliar to us, but a very interesting and worthwhile option - apples with ginger. Those who like to experiment can try mixing apples with grated carrots.

4. Currant

Currants on their own inside pies are certainly delicious, however, this berry reveals itself best in the company of chocolate. Black beads should be washed and dried, and then mixed with finely chopped chocolate, adding a little sugar if desired. Lovely juicy filling, fresh, summery and delicious.

A special “zest” is to add finely chopped mint leaves to the filling for currant pies. Amazing!

3. Strawberry

In the process of baking or frying pies, strawberries will give a lot of juice, so before hiding the berries in the dough, you must mix them with starch. For the same reason, you should choose small strawberries rather than cutting large berries into pieces.

Strawberries are very pleasant with cottage cheese, rhubarb, chocolate chips, cherries, raspberries.

5. Raisins, dried apricots, prunes and other dried fruits

Luxurious, believe me! The result is a kind of candy in the dough - sweet, amazing, colorful.

Dried apricots, raisins, prunes, dates, dried cherries, dried cranberries and other berries and fruits must be scalded with boiling water and dried, after which you can grind them into minced meat using a meat grinder or blender, or chop them finely by hand. As a result, you will get a plastic mass that can be formed into balls and easily wrapped in dough.

If desired, you can add coconut, orange or lemon zest, fresh apple, and nuts to the dried fruit filling.

6. Nuts

Come on, inspect the pantry cabinets - there are probably some nuts lying around there. Did you find any walnuts? Great. Have some hazelnuts? Great. Have you taken the almonds out of the bins? Overall great. We put all this wealth into a blender bowl, fill it with hot and thick sugar syrup and get an excellent filling for pies. True, with one “but”.

The nut mass itself is, of course, unusually tasty and rich, however, it is quite heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. This mixture goes well with cottage cheese, grated apple, whipped egg whites, and honey. In addition, the nut filling for pies can be flavored with bright-tasting alcohol, lemon zest, or cinnamon.

7. Poppy

Poppy filling for pies is a luxury, nothing less! Boil the beautiful blue-black seeds in a small amount of milk, and then pass through a meat grinder several times. Add sugar to taste - you're done, you can make pies.

The poppy seed filling goes well with chopped nuts, raisins, and dried apricots. In addition, it can be combined with curd, apple, and nut fillings.

8. Bananas

A completely non-standard option, not usual for our latitudes, nevertheless, it has the right, if not to a full-fledged existence, then at least to periodic visits to your home.

It is typical that after baking, sweet and often even cloying bananas acquire a persistent sourish taste, so this is worth taking into account. Obviously, a simple solution is to add sugar to the filling, however, in this case it is better to use sweet yeast dough, and it should be rolled out thinner.

To prepare the filling, bananas need to be peeled, cut lengthwise into slices, and then chopped into cubes. If desired, they can be sprinkled with vanilla sugar or mixed with natural vanilla.

Banana pies are best served warm - after cooling, the sour taste intensifies and the filling darkens.

9. Cherry

Cherry is one of the classic filling options for pies. This berry produces very bright-tasting, aromatic baked goods. To prevent juice from leaking out of the products, starch must be added to the filling.

The cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for half a kilo of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).

When forming pies, you should pay special attention to carefully sealing the edges of the dough - when cooked, cherries release a lot of juice, which tends to run out.

10. Pears

Pears are rarely used as a filling for pies - and completely in vain! Fragrant, tender, delicious, magical - these are the few words that characterize this option.

The recipe is simple - peel, remove the core, cut into pieces. Pear goes perfectly with vanilla. A very, very worthy option is pear with coffee (ground, a little, just for flavor). Nuts, poppy seeds, and coconut flakes will help you further diversify the pear filling.

11. Plums

Very autumn filling! Plum pies smell of the last warmth, October tartness and the caress of rare sun rays.

To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the pit and cut into small pieces. Be sure to add a little cinnamon and sugar to the plums.

12. Custard

Tender, affectionate, velvety - this is about pies with custard! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just prepare it in a thicker version than usual - solely for the convenience of forming pies. If you don't want to make the custard plainer in taste (due to additional flour or starch), you can cook regular custard and then freeze it in ice cube trays: such cubes are easier to hide in the dough than a liquid mass.

Don’t be greedy and add a little chopped almonds to the custard - the pies will turn out incredibly fragrant!

13. Sorrel

Yes, yes, in the minds of most people there is a belief that sorrel is a plant for borscht and salads, but not for sweet pies, however, sometimes it is worth fighting your stereotypes and just resolutely taking a step towards the unknown.

Before hiding the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer it in butter (be careful not to overdo it - the sorrel can quickly turn into a mushy puree). You should not mix the resulting mass with sugar - it will flow quickly: it is better to put a small amount of granulated sugar on the dough, then lay out the sorrel, sprinkle sugar on top again, then cover with the dough.

Try making pies filled with sorrel on curd dough - it will not “overwhelm” its taste like, for example, yeast dough, but, on the contrary, will highlight it to its advantage.

14. Condensed milk

Slaaaadco! Maybe even too sweet, but when it comes to pies, any sensible thoughts must fade into the background and give way to pleasure.

Unfortunately, only boiled condensed milk is suitable as a filling - ordinary white, standard and most familiar, it simply will not stay inside the dough, and it will run away at the molding stage, never reaching the frying pan.

If desired, condensed milk can be mixed with crushed cookies (any of your choice - from the pretentious “Savoyardi” to the budget “Zoological”.

15. Chocolate and candies

Oh, how much kids love this pie filling! Place a piece of chocolate (black, milk, white) on a piece of dough, cover and seal. As easy as pie!

It’s very, very good to add berries to this option - strawberries, raspberries, and currants go well with chocolate. For those who are older, you can sprinkle a little instant coffee on the filling.

Of course, there is no need to talk about any sophistication or usefulness in the case of candy filling, however, try saying the expression “pies with candy” in front of your children - when you see how the eyes of your boys and girls light up, you will cast away all doubts. “Korovka”, any toffee, chocolate bars and even caramels - pies with sweets turn out crazy delicious!

Well, are you ready to start a marathon of making pies with a variety of fillings? Get inspired, charge yourself with positivity, get ideas and share your favorite options in the comments. Delicious pies to you!

Fillings for pies made from yeast dough can be different. Some people use sweet foods, while others use vegetables and meat products. Today we will tell you how to form simple pies in a tasty and satisfying way, and also bake them in the oven.

Yeast dough pies: step-by-step recipes

There are probably no people who don’t like delicious and aromatic homemade pies. But if you have never made them yourself, then we suggest starting this process right now. After all, as a result of a little effort, you will definitely get very tasty and lush products that can be safely presented to any table.

So what ingredients are needed to make homemade yeast dough pies? Recipes for such products may include different products. We decided to use an inexpensive set:

• sifted wheat flour - from 4 glasses (optional);
• large raw egg - 1 pc.;
• boiled water (warm) - 400 ml;
• whole milk - 150 ml;
• white sugar - 10 g;
• quick yeast - 5 g;
• sea ​​salt - a large pinch;
• sunflower oil - 80 ml.

Preparing the dough

We will tell you below what fillings to use for pies made from yeast dough. Now I would like to tell you a few secrets of preparing the sponge base. To knead it, warm drinking water is mixed with whole milk, and then white sugar is completely dissolved in the mixture. After this, quick yeast is added to the ingredients and wait until it swells. After ¼ hour, add table salt, a slightly beaten egg, sunflower oil and white flour into the same bowl.

All ingredients are thoroughly mixed until a thick dough is obtained. Cover it with a towel and leave in a warm place for 85 minutes. Periodically (every 25 minutes) knead the base with hands soaked in oil or water.

After the described steps, you should get a fluffy and airy yeast dough.

Products for filling

It is better to use non-watery fillings for yeast dough. Otherwise, the closed pie will not bake properly and will remain dull and tasteless. Thus, in no case should you use jam with a large amount of syrup, as well as other similar products, to prepare homemade baked goods.

Fish and any cereal are perfect fillings for pies made from yeast dough. But first things first.

So, to prepare a hearty pie you need to purchase:

• long rice - about 1.5 cups;
• fresh mackerel - 2-3 pcs.;
• table salt, ground pepper - to taste;
• onions - 2 heads.

Processing the ingredients

Fillings for yeast pies are prepared relatively quickly. To do this, wash long rice thoroughly, then place it in boiling water and cook for 15 minutes. After this, it is washed well and dehydrated. Then finely chopped onions, pepper and salt are added to it. Mix all ingredients thoroughly.

As for fresh mackerel, it is cleaned of its entrails, the head, fins and tail are cut off. Then the skin is pulled off the fish, divided in half lengthwise and the backbone with bones is removed. The remaining fillet is chopped into medium pieces. Finally, the fresh mackerel is salted and peppered.

Forming a pie

How is a yeast dough pie formed? Fillings for such products should be prepared in advance. After all components have been processed, you can begin to form the semi-finished product. To do this, the suitable sponge base is divided in half and rolled into layers. One of them is laid out on a greased sheet, covered first with boiled rice and onions, and then with pieces of fish. After this, the filling is covered with a second sheet of dough and the edges are beautifully braided.

Baking process

Fillings for pies made from yeast dough are prepared in the oven relatively quickly. But in order for the fish to be completely baked, the product is kept in the oven for at least 1 hour. During this time, not only the mackerel will be well cooked, but also the yeast base. It will become soft, fluffy and rosy.

Serve the pie to the table

After the yeast pie with fish and rice is ready, it should be removed and immediately greased with butter. Then the product must be cut into portions and served along with a cup of sweet tea.

Making potato and meat filling

Now you know what filling can be used for yeast dough. We will present dough recipes, or rather other options for its preparation, below. Now we will tell you how to bake other pies from such a base.

Potato and meat filling is an excellent option for a hearty lunch. To prepare it you need to buy:

Cooking process

How should you prepare a rich and high-calorie yeast pie? It is quite difficult to consider all the recipes for such products. In this regard, we decided to present the most popular options. Take potato tubers, wash and peel them thoroughly. Then the vegetables are chopped into small cubes and placed in a deep container. Finely chopped onions and fresh herbs are also added to it.

As for chicken breasts, wash them well, remove the skin, remove the bones and cut into medium pieces. Melted butter, pepper and salt are added to the filling. All components are thoroughly mixed and used for their intended purpose.

This cake is formed and baked exactly as described above.

Preparing cabbage filling

From the yeast dough we mixed (see above) you can make a very tasty cabbage pie. To make this filling, we will need the following components:

• white cabbage - 1 small fork;
• sunflower oil - 50 ml;
• onions - several heads;
• large carrot - a couple of pieces;
• salt and pepper - at discretion;
• boiled eggs - 3 pcs.

Cooking method

The presented recipes for pies filled with yeast dough are good to use if you decide to prepare very filling and high-calorie products.

So, to bake cabbage baked goods, the white cabbage vegetable is thoroughly peeled from the surface leaves, and then washed and chopped into thin strips. After this, they begin processing other products. The onion is cut into half rings, and the carrots are grated. Then put all the ingredients in a deep saucepan, add a glass of water and simmer for half an hour.

After all the liquid has evaporated, sunflower oil and spices are added to the vegetables. In this composition they are fried until slightly reddened.

Having achieved softness of all products, they are removed from the stove and cooled. Then boil the chicken eggs separately and grate them. The crushed product is placed on the cabbage and mixed thoroughly. The resulting filling is used to bake a tasty and satisfying yeast pie.

Pie (baked) made from yeast dough with sweet filling

We talked above about how to make unsweetened yeast pies. But if you need to serve such a product as a dessert, then we suggest using a different recipe. To knead the butter dough we will need:

• sifted wheat flour - from 4 cups (optional);
• large raw egg - 1 pc.;
• boiled water (warm) - 200 ml;
• whole milk - 450 ml;
• white sugar - 20 g;
• quick yeast - 5 g;
• butter (you can buy high-quality margarine) - 180 g;
• sea ​​salt - a small pinch.

Kneading the base

Before baking the sweet cake in the oven, you should thoroughly knead the butter base. To do this, whole milk is mixed with warm boiled water, and then sugar and quick yeast are dissolved in the mixture. After this, a slightly beaten chicken egg, sea salt and soft butter are added to the ingredients. All products are thoroughly mixed and wheat flour is added to them.

After kneading a thick dough, cover it with a towel and leave it aside for 80-90 minutes. At the same time, every half hour the base is kneaded by hand. This process will produce a fluffier, softer dough.

Required ingredients for filling

We decided to use fruit filling for the yeast pie. For this we will need the following products:

• soft bananas - 4 pcs.;
• brown seedless raisins - 150 g;
• sweet apples - 3 pcs.;
• white sugar - 4 large spoons.

Fruit processing

Products for this filling should be processed one at a time. To begin, soft bananas are peeled and then cut into thin slices. Then wash the dark seedless raisins and scald them with boiling water. In this form, dried fruits are kept for half an hour. They are then rinsed again and shaken vigorously in a sieve.

As for apples, they are peeled and seeded, and then cut into thin slices.

Form the cake and bake it in the oven

After the yeast dough has risen and all the fruits have been chopped, you should begin to form the pie. To do this, the base is divided in half and rolled into layers. Place one of them on a greased baking sheet, and then cover it with sweet apple slices, soft banana slices and dark raisins. To make the pie sweeter and juicier, all fruits are additionally flavored with granulated sugar.

At the very end, the filling is covered with a second sheet of base and the edges are carefully pinched. In this form, it is placed in the oven and baked for 58 minutes at a temperature of 202 degrees. During this time, the cake should become fluffy, soft and rosy.

Serving the product to the dinner table

After the sweet pie is baked, remove it from the oven and cool. Then the product is cut into portions and presented to family members along with a cup of tea.

Preparing the curd filling for the yeast pie

Curd mass is perfect as a filling for a yeast pie. To prepare it, we will need the following components:

• dark seedless raisins - about 150 g;
• dry country cottage cheese - 500 g;
• white sugar - 5 large spoons;
• raw eggs - 2 pcs.

Preparing the filling

The curd filling for a yeast pie is prepared quite simply. The dry milk product is thoroughly ground through a sieve or whipped using a blender. Then granulated sugar and chicken eggs are added to it. After mixing the products again, add previously processed dark raisins to them. The result is a very tasty and aromatic curd mass, which is immediately placed on a rolled out layer of dough, covered with a second sheet (you can also make an open pie), and then placed in the oven.

After the yeast dough is ready, it is removed from the oven and cut into pieces. This dessert is served warm at the table along with a cup of tea or coffee.

Let's sum it up

As you can see, there are quite a few options for fillings for yeast pie. Using them, you can independently prepare very tasty baked goods, which can be served not only for a regular family lunch, but also for a holiday dinner.