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.
Recipes for delicious pies
15 servings
30 minutes
47.9 kcal
5/5 (4)
All of us, without exception, “breathe unevenly” towards culinary products made from dough - fried and baked pies, puff pastries, open or closed pies, sweet, salty, with meat or herbs. And the one who says “I don’t like it” is simply hiding or being modest. If you love pies as much as I love them, you will understand what I mean.
- It is better to use hard apples in the filling, since soft and loose fruits turn into puree during heat treatment.
- It is better to prepare minced meat from lean pork, since the cooking time for pork is much shorter compared to beef.
- Potatoes for the filling should be boiled in salted water.
- It is necessary to add butter to the egg-onion mixture, otherwise the pies will turn out tasteless.
Apple filling recipe
Cookware: cup, bowl, saucepan, spoon/spatula.
Ingredients
Step-by-step preparation of apple filling for pies
I want to tell you how easy it is to prepare apple filling for pies made from yeast dough. This method is not only very simple, but also extremely fast.
Video recipe
I offer a short video on preparing a sweet filling for pies made from yeast dough, as well as puff pastry or open pies from ripe apples.
Minced meat filling recipe
- Cooking time- 15 minutes.
- Estimated output– for 12-15 pies.
- Calorie content– 270 kcal/100 g.
- Kitchen utensils and equipment: bowl, meat cutting board, meat grinder (blender/combine), spoon, frying pan.
Ingredients
Step-by-step preparation of meat filling
Meat filling for pies made from yeast dough can be made in various ways:
- from ground boiled meat with the addition of raw or fried onions;
- frying minced meat with onions in a frying pan;
- prepared from raw pork or chicken with onions and garlic.
Video recipe
A short video clip clearly demonstrates the principles of preparing minced meat - a filler for fried or baked sour dough pies.
Recipe for potato filling for pies made from yeast dough
- Cooking time– 35-40 min.
- Quantity per calculation– for 16-20 pies.
- Calorie content 100 g– 64.4 kcal.
- Kitchen appliances and utensils: pan, bowl, cup, knife, mixer.
Ingredients
Step-by-step preparation of boiled potato filling
Pies with potatoes - what could be tastier! I offer the simplest and fastest preparation of mashed potatoes for pies, dumplings, samsa and Tatar khanum (manti with potatoes and raw onions).
Video recipe
Watch a story about preparing potato filling for fried or baked pies from any dough - yeast, yeast-free, puff pastry or lean.
Green Onion Stuffing with Egg Recipe
- Cooking time- 5 minutes.
- Total cooking time- 15 minutes.
- Estimated output- for 25-30 pies.
- Calorie content– 269.6 kcal/100 g.
- Kitchenware: pan, cutting board, cup, bowl, knife, spoon, egg slicer, ladle.
Ingredients
Step-by-step preparation of real spring pies
With the passing of the winter season, fresh herbs appear abundantly on the tables. They try to put it in every prepared dish, and pies stuffed with green onions and parsley (but without dill) are no exception. We can say that this is the most spring filling for fried or baked pies made from yeast dough.
Video recipe
I suggest watching a master class on preparing a very simple and tasty pie filling from eggs with green onions and other herbs.
Healthy recipes
You already know which fillings for pies are the most popular. Now ask what kind of dough you can make to make the best snack in the world:
Thank you for stopping by and asking about my recipes for pie fillings and sour dough pies. What do you spoil your family with? Share your experiences. Don't forget to leave a comment about my recipes and post your review at the bottom of this article. Perhaps you have your own secrets for preparing this or that filling. Write down your ways of filling delicious baked goods. Let's try interesting discoveries in the field of cooking together, and bon appetit to everyone.
You can make pies in five minutes. Fortunately, stores always sell dough for every taste, and the filling can be literally made up “from what was there.” Okay, let's look in the refrigerator. Surely there is a sad bank in the corner with jam - the first filling for the pies is ready! If the jam is a little liquid, add a couple of tablespoons of starch, crackers or ground nuts. If the jam is very runny, simply drain the syrup from it.
Since we started with sweets, it makes sense to talk about fillings for pies from fresh fruits and berries . The simplest option is apples . The best ones are sour, with a pronounced aroma. Sugar is added to the apple filling to taste, as well as aromatic additives: cinnamon (this is a classic!), vanilla, citrus zest, nuts, chocolate, etc.
In a similar way, you can wrap almost any berries and fruits in dough. They need to be pitted, if any, and cut into pieces. If you add starch to a fruit or berry mass, the juice released during baking will not boil away, but will turn into some kind of jam. Bananas , which have long ceased to be exotic, can also become just a chic filling for quick pies - put a slice of banana on the dough, sprinkle with chocolate and roll up the pie. Ready!
Sweet pies filled with... dried fruits . What if you mix them with cottage cheese? Great idea! By the way, dried apricots perfectly masks such useful additives as carrots and pumpkin . To prepare delicious and healthy pies with pumpkin or carrots, peel the vegetables, simmer in a small amount of water until soft and mix with finely chopped dried apricots. Sugar and flavorings - to taste.
made from nuts and poppy seeds - this is a luxurious taste. Any nuts need to be crushed (with a rolling pin or in a blender, you can do it the old fashioned way, in a meat grinder) and mixed with sugar syrup. The nut mass can be used in its pure form or mixed with cottage cheese, whipped egg whites, dried fruits, etc. If you decide to bake pies with poppy seeds, boil it in a small amount of milk and pass through a meat grinder. Poppy seeds go well with the same nuts, cottage cheese, dried fruits, and apples.
Have you tried pies with sorrel ? If not, be sure to prepare it. Sorrel, which we are accustomed to associate with green cabbage soup, stewed in butter and sugar, tastes like cherries! Wash the sorrel, dry it, chop it not too finely and simmer in butter, making sure that the sorrel does not become soggy. Add sugar last. To prevent juice from leaking out of the filling, add starch.
Well, the simplest thing that can only be wrapped in dough is condensed milk, chocolate and candies . With chocolate everything is clear and so - put a couple of chocolate slices on the dough, you can add nuts, wrap it up. Condensed milk should only be taken boiled; it can be mixed with cookies, nuts or dried fruits. But the candies should be uniform, like “Korovka”, toffee, bars, “School”. The pies turn out simply extraordinary! The children are delighted, the nutritionists are shocked, but sometimes you can cook something like this.
Let's move on to savory fillings for pies. There is also enough room for imagination and improvisation. Judge for yourself - the saying that you can wrap everything in a pie is just perfect for this case.
from meat and sausages very filling. As a filling, you can use boiled meat, both beef and chicken, ham, boiled sausage, smoked sausages... In its pure form, so to speak, such a filling will not be very tasty, no matter how strange it sounds. Meat and meat products are best mixed with fried or green onions, eggs, cheese, vegetables, potatoes, cereals, and mushrooms.
Even an ordinary sausage in dough will be much tastier if it is wrapped in a piece of thin bacon or cheese.
If you decide to make filled pies from minced meat , it must first be stewed in a frying pan with onions. You can add green onions, sweet peppers cut into small cubes, potatoes or rice, and beans.
Pies with filling from liver - it's cheap and cheerful, and also very tasty. If you carefully prepare the offal, clean and fry the liver, soak the kidneys in milk or soda solution before cooking, boil the lungs and heart well, and then pass it all through a meat grinder and mix with a lot of fried onions, you will get a very juicy and aromatic filling for pies . You can add some boiled rice to it.
Pies with fish very popular in Siberia, and this is understandable. We city dwellers can catch the simplest fish in the fish departments of supermarkets, boil it and separate the fillets from the bones. Hake, pollock, blue whiting (too many bones, of course) or fatty mackerel, as well as expensive varieties of fish like salmon, salmon or trout - any fish in pies looks very, very good. Mix boiled fish fillet with sautéed onions, salt, pepper, season with sour cream... Or add boiled eggs, herbs, boiled rice, potatoes...
Another option for fish pies - filling from canned fish . Any canned food in oil or juice will do. Drain the liquid from the jar, mix the chopped fillet with fried onions and boiled eggs. You can add rice. Fast and tasty. But sprats or canned food in tomato are not suitable for pies.
Filling from mushrooms prepared from any type of mushroom. Fragrant wild mushrooms, store-bought champignons or oyster mushrooms, fresh, boiled, frozen - all of them must be fully cooked before going into the pie. Mushrooms still take longer to cook than pies are baked or fried. Chop the mushrooms, boil or sauté in a frying pan with vegetable or butter and mix with something. Mushrooms look good with onions, eggs, potatoes or meat. Very satisfying!
Eggs They also look good in pies. Cut hard-boiled eggs into small cubes, mix with fried onions, salt and pepper. This time. Mix the same boiled eggs with green onions and boiled rice. That's two. And again, meat, chicken, fried bacon, greens, fish - all this goes well with hearty eggs.
Filling from cereals and legumes It’s very appropriate when there’s nothing else to sweep across the bottom of the barrel. Boil rice or buckwheat, mix with butter, a couple of boiled eggs, and you can add green or fried onions. If you have a small piece of sausage, you can use that too. Beans and peas, boiled until soft, can be mixed with fried carrots and onions, or add some mushrooms or meat. You will get very tasty and completely inexpensive pies.
About such fillings as potatoes and cabbage , there’s nothing to say - it’s a classic! Boil the potatoes, mash them, mix with meat, liver, boiled eggs, or just fried onions. Delicious. And cabbage can be either fresh or pickled. The cabbage needs to be chopped and simmered until soft. It can also be mixed with something like sausages or boiled eggs.
Cheese Also suitable for filling pies. You can take any cheese, mix it with fried onions or ham, eggs or herbs. Even regular sausages will do. Even ordinary processed cheese is suitable for filling - much cheaper! But it's delicious, try it. Or here’s another option for you: put a slice of tomato on the dough, a piece of cheese on top, some herbs, pinch the edges and fry.
Cottage cheese with greens also good in pies. You can add eggs to this filling. Don't forget salt and pepper. Cottage cheese can be mixed with grated cheese to create a stretchy filling, well suited for fried flatbread pies.
This is just a brief overview of the topic “Pie Fillings”. There are many more options for fillings, because each of you can add something of your own to the filling.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Baking like this also helps during Lent: simply fabulous-tasting pies can be made without eggs or dairy products. Each chef has his own recipes for sweet pies. Some people prefer puff pastry with jam, while others prefer sweet stuffed with dried apricots. There is always a culinary selection of a couple of dozen varieties in the arsenal. Some consider sourdough to be an important condition for success, while some are mastering non-double options.
The five most commonly used ingredients in recipes are:
The custard method of preparing the dough also has its own zest. By the way, it is not necessary to use yeast; excellent baked goods are made with kefir or sour cream. Already formed products can be baked in the oven or fried in a frying pan. The variety of fillings is incredible. Delicious desserts come with fruits and berries, and in winter - with dried fruits. Preserves, jams, and confitures are great for this purpose. An excellent dish will also be made with cottage cheese or curd mass. But these are all details. The main thing is that no matter what the hostess chooses today, the magical aroma from the kitchen will quickly gather the whole family at the table.
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
