Prepare the necessary ingredients.
Wash the beef, clean from the films, pour water and put on fire. At the moment of boiling, reduce the heat to a minimum, remove the resulting noise, add salt and continue cooking until tender.
Then take the meat out and let it cool. The broth can be strained and used in another dish.
Pour kefir into a deep bowl room temperature. Add eggs, chop a little and add yeast. Then add 2-3 tbsp. sifted flour, stir again, cover with a napkin and leave for 15-20 minutes in a warm place.
The dough should become airy foam. If this does not happen, then the kefir is not warm enough and you need to wait more, or the yeast turned out to be bad. Then add salt to the prepared dough and Provencal herbs.
Grate hard cheese on a coarse grater and add to other ingredients.
Mix a little and start adding flour. It must be necessarily warm and sifted twice. Introduce it in small parts, each time thoroughly mixing the dough.
When it completely absorbs all the flour, add a spoonful of olive oil or sunflower oil and continue to knead the dough thoroughly for 5-7 minutes. The dough should become soft, tender, not sticky to your hands.
Return the dough to a deep bowl, cover with a napkin and leave in a warm place to rise. When it doubles in size, knead it well again and divide it into unequal 2 parts.
Roll out one of them, which is larger, with a rolling pin and put it in a baking dish, slightly stretching and smoothing the edges with your hands. Cover with a towel and leave in a warm place for 15 minutes.
At this point, prepare the filling: cut the cooled beef into thin slices or strips.
Grate hard cheese on a coarse grater.
Put the meat on top of the dough in a form.
Sprinkle generously with cheese on top.
Lay the second piece of rolled out dough on top. Pressing with your fingers, connect the edges. Cover again with a napkin and leave for 15-20 minutes to let the dough rise.
Then send to the oven. Bake a pie with meat and cheese at a temperature of 180 degrees for 30-35 minutes.
soft, airy and tender cake ready, it remains only to cut and serve.
Bon Appetit. Cook with love.
“The hut is not red with corners, but red with pies” - very accurately said! For even in the most elegant house comfort will never settle if its aroma does not warm home baking... Today we will talk about meat pies - hearty, tasty and, oddly enough, very simple. No wonder, because along with traditional pies, the preparation of which takes hardly half a day, in modern kitchen very common recipes quick pies with meat, which smart housewives manage to cook even for breakfast, everything is so simple!
In any case, whether you choose the recipe for a poured pie or quiche, or decide to cook according to the recipes of your great-grandmothers, a few tricks will definitely come in handy.
Be sure to sift the flour before kneading - the dough will be more magnificent. 
- Try to avoid using margarine, take butter- your pies will be not only tastier, but also healthier.
- If mayonnaise is present in the dough recipe, try replacing it with sour cream, natural yogurt or kefir.
- You can take any meat for the filling, as long as it is not too fatty.
- Soften dry chicken meat - add 2-3 tablespoons to minced meat. 20% cream or a piece of butter.
- It is convenient to bake meat pies on baking paper, foil or a special silicone baking mat. In this case, your cake will not burn on the pan or pan. If none of the above is at your disposal, grease a baking sheet or form with butter and dust with flour.
- If the surface of the pie has begun to burn, and it is still far from done, cover the pie with foil.
- Be sure to pierce the top of the cake in several places (with a fork or toothpick) so that it does not burst during baking.
- Ready pie remove from the oven with the meat, cover with a linen napkin and let stand for 10-15 minutes.
- Pies with meat yeast dough best eaten completely chilled.
The point is small - choose a recipe to your liking! Let's start with the easier ones (remembering that "easier" isn't always "worse"!)
Pie with meat "Bulk"
Ingredients:
250 g flour
3 tbsp sour cream
3 tbsp mayonnaise,
4 eggs,
100 g cheese
½ tsp soda,
1 tbsp 6% vinegar,
salt.
Ground meat:
250-300 g of meat,
1 onion
200 g champignons,
50 ml vegetable oil,
salt, spices - to taste.
Cooking:
Chop the onion and fry vegetable oil, add the chopped mushrooms, simmer until the liquid evaporates, add the ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add grated cheese, flour with soda, sour cream and mayonnaise, mix. On a baking sheet greased with vegetable oil and sprinkled with flour, pour ⅔ of the dough, level it, lay out the minced meat and pour over the rest of the dough. Place in an oven heated to 200°C for 30 minutes.
Quick Meat Pie 
Ingredients:
2 eggs,
1 stack flour,
1 stack kefir,
½ tsp soda,
½ tsp salt.
Filling:
300-350 g minced meat,
2-3 bulbs
Cooking:
Combine dough ingredients and beat until smooth and fluffy. In a mold greased with oil and sprinkled with flour, pour half the dough, lay out raw minced meat, mixed with chopped onions, salt and pepper, pour over the remaining dough and place in the oven, preheated to 170 ° C, for 40 minutes.
Pie with meat on cottage cheese dough
Ingredients:
400 g fat cottage cheese,
2 eggs,
6-8 tbsp vegetable oil,
2 tsp baking powder
16 tablespoons (with a slide) flour.
Filling:
1 kg of mixed minced meat,
2-3 tbsp vegetable oil,
1-2 tbsp butter,
300 g cabbage
salt, pepper - to taste.
Cooking:
Fry the minced meat in vegetable oil for 5-6 minutes, add chopped cabbage and simmer for another 10 minutes. Salt, pepper, put butter and remove from heat. For the dough, wipe the cottage cheese through a sieve, add the rest of the ingredients, knead and put in the refrigerator, covered with a film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and put it in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Lay out the filling, twist the strips of dough on top of it in the form of a lattice, place in an oven preheated to 180-200 ° C and bake for 40 minutes.
Open meat pie (quiche) 
Ingredients:
2 tbsp butter,
200 g fresh mushrooms,
300-350 g mixed minced meat,
5 eggs
⅓ stack. fat cream,
¾ stack. hard grated cheese
salt, black ground pepper, garlic powder - to taste.
Cooking:
Roll out the defrosted dough into a circle slightly larger than your baking dish, put it in the form and form the sides. Put in hot oven for 6-8 minutes. Reduce the temperature in the oven to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, stew and put the minced meat. Mix well, salt and pepper and spread evenly over the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and put in the oven for 25-30 minutes. Serve hot.
Potato pie with meat "Jellied" (Russian version of quiche)
Ingredients:
200 g mashed potatoes,
200 g flour
1 egg
1 tbsp butter.
Filling:
500 g mixed minced meat,
2 sweet peppers
2 bulbs
1 tomato
½ stack cream,
½ stack milk,
2 eggs,
2-3 tbsp tomato paste,
salt, black ground pepper, grated cheese- taste.
Cooking:
TO mashed potatoes add butter, egg, flour and mix until smooth. Lubricate the baking dish with oil, lay out the dough, form the sides and put the form in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, salt and pepper. Bell pepper cut into cubes and lightly fry separately. Combine pepper, finely chopped tomato with minced meat and put on the dough. For filling, combine milk, cream and tomato paste, add the egg, beat, salt and pepper to taste and pour the stuffing into the mold. Sprinkle with cheese and put in an oven heated to 200-220 ° C for 40 minutes.
Ingredients:
250 g sour cream
250 g mayonnaise,
350 g flour
3 eggs,
1 tsp soda,
salt.
Filling:
400 g of meat,
250-300 g potatoes,
1 onion
salt, black ground pepper - to taste.
Cooking:
For the filling, cut into small cubes any lean meat, potatoes and onions, mix, salt and pepper. For the dough, combine sour cream and mayonnaise, eggs and flour with soda and knead a thin dough. Grease the form with oil, lay out half of the dough, put the filling on it, stepping back from the edge of 2 cm, and cover with the remaining dough. Bake for 1 hour at 180°.
Pie with boiled meat
Ingredients:
200 g butter,
200 g sour cream
1 egg
½ tsp soda,
3 tbsp Sahara,
3 stack. flour,
a pinch of salt.
Filling:
1 kg lean pork or veal,
1 onion
salt, black ground pepper - to taste.
Cooking:
Boil the meat in salted water and grind through a meat grinder instead of fried onions, add salt and pepper to taste. For juiciness, add a few tablespoons of broth. For the dough, melt and cool the butter. Mix sour cream with soda. Separate the whites from the yolks, beat them with sugar, then, without ceasing to beat, add the yolks. Stir in the sour cream and melted butter into the egg mass and gradually add the flour, pouring it in portions. knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer with paper to a baking sheet. Spread the minced meat on top of the dough and cover with the second half of the dough. Pinch the edges. Lubricate the top of the pie with a mixture of sour cream and raw yolk and place the pie in an oven heated to 180 ° C for 35-40 minutes. Cool down. The pie is very juicy.
Greek meat pie
Ingredients:
1 package ready puff pastry(better than yeast)
500 g mixed minced meat,
300 g hard cheese,
250 g cheese,
2 eggs,
2 bulbs
1 bunch of greens
salt, black ground pepper - to taste.
Cooking:
Fry the minced meat in butter until cooked, mix with fried onions, add crumbled cheese and grated cheese, chopped greens and raw eggs. Salt and pepper to taste. Divide the dough into 2 equal parts, roll out, put the filling on one, cover with the second part and pinch the edges. Bake at 180° for 30 minutes.
Meat pie on potato dough "Rustic" 
Ingredients:
150 g potatoes
150 g flour
100 g butter,
500 g minced meat,
3 sweet peppers
2 tomatoes
1 onion
100 g cheese
1 tsp ground sweet paprika,
salt, black ground pepper - to taste.
Cooking:
Boil the potatoes and mash them into a puree, add the butter, flour and salt and knead a soft dough. Fry the onion and pepper, cut into cubes, in vegetable oil until golden brown, put on a plate and fry the minced meat in the same oil until half cooked. Add vegetables, salt, pepper, add paprika. Roll out the dough and put it in a greased form (preferably detachable). Put the minced meat, on top of it - sliced tomatoes, and sprinkle with grated cheese. Bake at 170-180°C for 40 minutes. Serve hot.
Meat pie "Roll"
Ingredients:
400 g ready-made puff pastry,
100 g butter,
1 kg of mixed minced meat,
⅔ stack. chopped green onions
½ stack dry crumbs of white bread,
3 eggs,
⅔ stack. ketchup,
2-3 garlic cloves,
1 ½ stack cereals (rice, barley, wheat),
2 stack chopped mushrooms,
1-2 tbsp vegetable oil,
1 stack diced onion,
salt, black ground pepper, spices and seasonings - to taste.
Cooking:
Connect chopped meat, green onion, crackers, 2 eggs, ketchup and garlic, salt, add spices to taste. This is the first mince. Weld crumbly porridge from cereals. Fry mushrooms with onions in vegetable oil, salt and pepper to taste and combine with porridge. This is the second mince. Roll out the thawed dough as thin as possible on a towel, grease with butter, lay out the first minced meat 1.5 cm thick, spread the minced meat from cereals and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Put the roll on a baking sheet with the seam down, brush with a beaten egg and place in an oven heated to 180-200 ° C for 30 minutes. If you think the pie will be too big, cut the ingredients in half or divide them into two pie rolls. Cool the finished pie.
And, finally, the classics of the genre - meat pies on yeast dough. A great opportunity to gather the whole family at the Sunday table!
Yeast meat pie 
Ingredients:
500 ml milk
2 tbsp Sahara,
1 pack dry yeast
1 egg
100 g butter,
5-6 stack. flour.
Filling:
800-900 g lean pork,
1-2 bulbs
200 ml beef broth
vegetable oil, salt, ground black pepper - to taste.
Cooking:
Cut the meat into large pieces, pour cold water and boil until done. Meanwhile, ½ stack. warm milk dissolve 1 tsp. sugar, add yeast and let rise. Melt butter and set aside. In beaten yeast, pour in the egg, loosened with salt, the remaining milk and sugar, melted butter, mix and, gradually adding flour, knead the dough. Leave to approach in a warm place under a napkin. Turn the meat through a meat grinder, mix with onion and broth fried in vegetable oil, salt, pepper and simmer for 5 minutes under the lid. Cool down. Divide the risen dough into two unequal portions. Roll out the larger part to the size of the baking sheet, place the filling on it, cover with the second part of the dough and pinch the edges. Brush the surface with egg yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.
Pie with meat "Rumersky" (or "Family")
Ingredients:
500 g flour
250 ml milk
50 g sour cream
50 g butter,
2 yolks,
20 g fresh pressed yeast
1 tbsp Sahara,
a pinch of salt.
Filling:
600-700 g of finished mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.
Cooking:
For the dough, put salt, sugar, yeast, 150 g of flour and yolks into milk, mix and let rise for 1.5-2 hours. Put warm sour cream, softened butter, the remaining flour into the dough that has come up and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, stewing the products until half cooked. Salt and pepper to taste. Punch down the risen dough, cut into balls weighing 25-30 g and form pies with various types fillings. Dip them in the melted butter and press firmly into the pan, alternating until ⅔ full. Let stand and put in a hot oven for 30-40 minutes. The pie is eaten, sorted into small pies. Alternatively, you can cook such a pie not in the form of small pies, but in the form of a surprise pie: roll out the dough into several long strips 8-10 cm wide and 25-30 cm long. Put one type of minced meat on each strip and pinch the edges so that you get long "sausages". Lay the "sausages" in a form, starting from the center, laying in a circle and alternating them. Bake a pie. Serve by cutting like a cake into segments. Guests will pretty much break their heads, figuring out how you managed to hide the filling in the pie like that!
Happy baking!
Larisa Shuftaykina
We present to your attention a recipe for a wonderful hearty pie with meat and cheese.
It turns out very soft, airy, fragrant and juicy. Your family members will definitely appreciate it. A wonderful option for preparing something delicious before the arrival of the expected guests. Be sure that it will disappear from the table instantly. Save the recipe and delight your surroundings with such amazing pastries.
Required Ingredients
For the test
- 200 ml kefir
- 2 eggs
- 400 gr flour
- 100 gr hard cheese
- 9 gr dry yeast
- 1 tablespoon herbes de Provence
- 1 tablespoon olive oil
- 1 teaspoon sea salt
For filling
- 100 gr hard cheese
- 700 gr beef
Starting the process
First of all, we wash the beef well, clean it from films and fill it with water. Put on fire and bring to a boil. After that, reduce the fire to the minimum, remove the resulting noise, salt and cook until tender. After the required time has elapsed, we take out the meat and cool it. You can use the prepared broth for another dish.
We take a deep bowl and pour kefir into it. It must be at room temperature. Add eggs here, mix and pour yeast. Then we send 2-3 tablespoons of the sifted flour and mix well again. Then cover with a napkin and leave for a quarter of an hour in a warm place.
After the right time, salt and pour the Provence herbs. Then here we rub the cheese on a large fraction of the grater, mix a little and begin to introduce flour. Before that, it must necessarily be sifted twice. We introduce it in small parts, while constantly stirring the dough.
Then add a spoonful of olive or sunflower oil and continue to knead the dough for 5-7 minutes. As a result, we get a soft, tender and non-sticky dough. Cover with cling film and leave in a warm place to rise. It should double in size. When this moment has come, again knead it well and divide it into two unequal parts: one larger, the other smaller.
We take the part that is larger and roll it out with a rolling pin. Then spread in a baking dish, while stretching and aligning the edges with your hands. Cover with a napkin and leave in a warm place for a quarter of an hour.
Let's start preparing the filling. Cut the cooled beef into thin slices or strips. Using a grater, grate hard cheese on a large fraction. Then put the meat in the form, and sprinkle with cheese on top. Next, put the second part of the rolled out dough, the one that is smaller. We press with our fingers and connect the edges. Then cover with a napkin and again leave for a quarter of an hour so that the dough comes up.
Preheat the oven to 180 degrees and send our cake to bake for 30-35 minutes.
I saw this dish on the Internet and immediately realized that we would like it and was not mistaken.
ingredient list
puff pastry- 1 kg
minced meat - 300 g
salt - to taste
yolk - 1 pc.
sour cream or mayonnaise - 1 tbsp.
spices - to taste
hard cheese - 150 g
egg - 1 pc.
adjika or ketchup - 2 tbsp.
cooking method
We will need puff pastry, minced meat and cheese, I grated half.
Cooking minced meat:
Add salt, spices, yolk, sour cream, adjika and mix well.
Roll out the dough and cut out circles with a glass.
Put a little bit of minced meat and cheese on the circles of dough.
We form such petals.
We spread it in turn in a form with parchment: the first circle is meat, the second is cheese and in the middle is meat.
In the middle of the petals and between them, I laid out squares of cheese.
Brushed well with beaten egg.
Bake in a preheated oven at 180 degrees for 40-60 minutes until golden brown.
The pie was very cheesy and delicious.
I made it in the evening and warmed it up in the microwave in the morning.
Despite the fact that it is no longer freshly cooked, but reheated, we really liked the pie.
The daughter chose the cheese places, because, as they say, she is a cheese lover. My daughter loves cheese in any form.
Therefore, she rated this cake very highly.
Bon appetit to you too!
