Filling:
Bouillon:
We boil the meat. For the broth, I usually use onions and carrots - in addition to the usual spices - peppercorns, salt and bay leaf. You can also add celery root or parsley.
We skip the meat through a meat grinder and put it in a deep bowl.
Onions for the filling are peeled, washed. Cut the onion into small cubes. Heat the vegetable oil in a frying pan and add the onion. Fry the onion over low heat, stirring, until slightly golden.
Add onion to meat and stir.
Add a little broth - so that the minced meat does not crumble, but also does not become wet. Add salt, ground black pepper and mix well again.
Cooking dough. In the bowl of a mixer (or food processor), lightly beat the egg with sugar and salt. Pour yeast into a small amount of warm milk (3-4 tablespoons), mix. Pour the remaining warm milk to the egg mass, add the yeast mixture and vegetable oil. We mix everything well. Gradually add flour, kneading the dough. In the process of kneading, approximately after adding half of the flour, we change the spiral nozzles for dough hooks. Knead for 10 minutes until the dough becomes smooth and elastic, stops sticking to your hands.
Flour can take more or less, it depends on its properties. The main thing - try not to "hammer" the dough with flour, so add the last portions little by little, stirring all the time. It is possible (and more convenient) to carry out the final kneading by hand, so you feel the density of the dough and the degree of its readiness. We place the dough in a bowl greased with vegetable oil, cover and put in a warm place for 1 - 1.5 hours, until the volume doubles.
This recipe is indicative, if you wish, you can use your favorite recipe for yeast dough for pies or buy ready-made in cooking.
Knead the dough and start forming pies. And turn on the oven to heat up - to a temperature of 180 degrees C. Line the baking sheet with a silicone mat or a sheet of parchment. From the dough we cut (pin off) pieces weighing 60-70 g. We splash each piece with our hands into a round cake 0.5-0.7 cm thick.
Put about 2-3 teaspoons of the filling in the middle of the dough cake. The filling is dry, it will not leak out during baking, so put more of it - so the pies will be tastier.
Now carefully pinch the pies. First we connect the edges and securely pinch them like dumplings.
Then we bend the protruding part and both ends and lay the pies seam down on a baking sheet. Place the baking sheet in a warm place and cover the pies with a towel. Leave it like this for 20 minutes to proof.
Mix the yolk well with a teaspoon of water. Lubricate the approached pies with a silicone brush.
Bake for 17-20 minutes, until golden brown. baking time depends on the characteristics of the oven.
Meat pies in the oven are one of the favorite types of pastries for millions of people. These Pies are delicious, meat is delicious, and pies with meat filling are great! Photo attached.
I will share with you a very simple recipe for homemade baked meat pies on yeast dough. I tried to make everything short and at the same time clear and understandable. I'm serious, they're super easy to make! Even if you have not kneaded yeast dough before and sculpted pies. Just follow the instructions, and then you can please yourself and your loved ones with this dish.
These meat pies will turn out very soft, slightly fluffy thanks to the yeast dough. When biting, taste buds are simply delighted, as the filling is very juicy and fragrant.
We deviate from the lyrics and move on to the recipe itself.
From these proportions you will get about 10-14 pies. Of course, it all depends on their size.
Ingredients:
For dough:
Filling:
If desired, the filling can be flavored with various herbs and spices. Here you can navigate to your own taste.
Any pies begin with the preparation of the dough. Of course, you can use ready-made, bought in the store, but still better than your own, homemade and tasty. In addition, the dough for pies is very easy to make.
If you bought whole meat, then it should be twisted in a meat grinder. If there is a good fresh minced meat - go to the next step.
By the way, you can’t immediately send pies to the oven. They should lie down for about 15 minutes, as the dough continues to grow and ferment. As a result, the structure of the dough pies will be airy, soft as fluff. This operation is called "proofing" the pies.
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By the way, I strongly advise you to go and look at one more recipe:. I'm sure you'll be interested.
Ingredients
Servings: - + 16
Traditional baked meat pies go well with first courses, tea or just for a hearty snack. Today you have some free time, then I propose to start cooking meat pies.
On our website there is a recipe for yeast pies with cabbage, which are fried in a pan.
Preparation time: 30 minutes
Cooking time: 2 hours
Baking time: 15-20 minutes
Read also:
1. Let's prepare homemade yeast dough for meat pies. Crumble fresh yeast into a small bowl, add a tablespoon of sugar. If you have dry yeast, then take 10-15 g.
2. Pour warm milk over the yeast, add a spoonful of flour and mix well with a spoon.
3. After 10-15 minutes, the yeast will begin to work, and the milk mixture will increase significantly in size.
4. Place the sifted flour in a deep bowl, where you will then knead the dough. Add a pinch of salt to the flour and pour in the yeast starter.
5. Start kneading the dough, beat in the eggs. Remember that any yeast dough for pies must be kneaded clockwise. It is quite convenient to use a regular tablespoon. To make the process easier for yourself, use a food processor to knead the dough. And if it is convenient and more familiar for you to knead the dough with your hands, then just do it on a table dusted with flour. Add vegetable oil and bring the dough to a homogeneous state for 7-10 minutes.
6. Place the dough in a clean, oiled bowl. Cover the bowl with cling film and put it in a draught-free, secluded place.
7. Knead the risen dough once and cover again with a film, put in a warm place for another 20 minutes.
8. In the meantime, prepare the meat filling for baked pies. To do this, you need fresh or boiled meat (pork). Take onion to taste. You can add potatoes to the filling if you like.
9. Grind the pork in a meat grinder, finely chop the onion and potatoes into cubes.
10. In a pan, first fry the onion and potatoes, and then add the minced meat. Saute ingredients until tender, about 10 minutes. Turn off the heat, add salt and ground pepper to taste. In order for the filling to cool quickly, pour it from the pan into a bowl.
11. By this time, the dough has risen for the second time, you can start forming pies.
12. Sprinkle the table lightly with flour and send the dough to it, divide it into equal pieces.
13. Roll the round pieces of dough with your hand, cover them with a film.
14. Take out one ball from the dough and roll it into a cake. Put the meat filling in the middle of the cake.
15. Connect the two edges of the cake to the top, as in the photo.
17. Tightly connect all the edges of the pie and turn it over with the seam down, place on parchment. Don't forget about the distance on the baking sheet between the pies, because they will rise when baking.
18. Cover the pies with cling film and let them rest for 15 minutes. Then remove the film and grease with a beaten egg on top, sprinkle with sesame seeds if desired.
19. At 200 degrees, bake pies for about 20 minutes.
Remove homemade baked meat pies from the oven, then cool, and only then you can serve them to the table.
After holiday delicacies, I am happy to return to simple yeast baking. Moreover, it is winter now - it's time to bake ruddy meat pies in the oven, a step-by-step recipe with a photo will be very detailed, designed for beginners. I make yeast dough on dough, stuffing from boiled meat with fried onions and peppers. The pies are tasty, lush, with a thin soft crust and a very juicy meat filling. Although the dough is prepared in a sourdough method, it is very easy to prepare, it fits quickly and never misfired.
My recipe for meat pies is designed for a small portion, it turns out 12-15 pieces, just for one baking sheet. Which is very convenient: it takes a little time, and you can use the meat from which the broth was cooked for the first courses in the filling. If you need to bake more, double the proportions.
To prepare yeast pies with meat you will need:
For the filling, I used beef, the adrenal part. If you prefer pork, choose moderately fatty meat. You can take it with a bone, cook the broth for soup, and define the meat in the filling. Pour the meat with cold water, bring to a boil. Foam will begin to rise - I collect with a slotted spoon so that the surface remains clean.
Beef is cooked for an hour and a half, until soft. For pork, an hour is enough, but if the piece is large or sinewy, then you need to increase it to one and a half hours. I left the meat in the broth, just until the dough rises, it cools down.
I make dough for pies with meat on dough, yeast. I mix fresh yeast (those that are sold in cubes or bars), sugar and salt.
I knead with a spoon, grind until the sugar begins to melt and a liquid brownish gruel forms. I pour in warm milk.
I stir, dissolve grains of sugar and salt. I add some flour.
The dough will be runny, like pancake batter. You don’t need to make it thicker, a thick dough lasts longer, and a liquid one will begin to foam and rise after 10-15 minutes. I put the bowl with dough in heat for 20-30 minutes.
Opara, although liquid, but it needs to ferment, rise well. When it increases several times, and bubbles and holes appear on the surface, it means that the dough is ripe. You can add other products and knead the dough.
I shift the dough into a larger bowl. I pour the broken egg into it.
The composition of the dough for baked pies with meat is very simple, it does not contain either butter or sour cream. To better knead and be loose, I add vegetable oil.
I sift the flour, about two-thirds of the required amount. I will add the rest little by little when kneading.
Having mixed all the components of the dough to a loose, lumpy consistency, I spread it on the board, gradually adding the rest of the flour. I knead with my hands for 15 minutes, rolling the dough over the flour.
After a while, it will become soft, plastic, stop sticking to your hands. By pressing on the bun, you will feel how it springs under the palms and rounds again. I put the kneaded dough back into the bowl, brushing the bottom and sides with oil. Cover with a lid and let rise for an hour or until tripled in size.
While the dough is rising, prepare the filling. I cut the onion into small cubes. With onions, the meat filling for pies in the oven will be much tastier and juicier. So do not spare the bow!
Heat oil in a frying pan, add onion. Stirring, bring to transparency and twist the fire to a minimum. I leave the onion to languish for ten minutes, until it becomes soft, with a slight golden hue.
Advice.When frying onions, do not leave them unattended. Stir, watch the fire and do not forget that the onion has the ability to burn instantly. The burnt onion has a bitter taste, it is not suitable for the filling.
I take the meat out of the broth. I cut into pieces so that it is convenient to push into the meat grinder.
I twist it once through a meat grinder with a conventional grate. I pour the mince into a bowl.
There I shift the fried onion along with the oil. If someone in the family does not like fried onions, scroll it in a meat grinder alternating with pieces of meat.
Salted, seasoned with black ground pepper. You can add a pinch of nutmeg or coriander - use those spices that you usually season meat dishes with.
I mix everything, as if slightly grinding the meat filling for pies. By consistency, it will turn out to be a little viscous and will not crumble.
Advice.If the filling is crumbly, it will spill out of the pies, stuffing and eating them is not very convenient. Add a spoonful of water or broth and stir again.
The meat patty dough has risen and tripled in size. I knead around the edges, pressing down with my palm.
I divide into equal pieces weighing 30 grams. I roll each blank into a bun, covering it with a slightly bent palm. You need to roll it on a board or table without sprinkling flour on the surface, but spread it on flour so that the dough does not stick.
I cover the blanks with a film, leave for 10-12 minutes. During this time, the koloboks will round out, grow a little and become softer. I turn on the oven, let it warm up to 180 degrees.
I knead a few koloboks into cakes about 1.5 cm thick. A rolling pin is not needed, the dough is very soft, plastic, stretches perfectly. I spread 1.5-2 teaspoons of the filling. If in doubt that you can divide into equal portions, use a kitchen scale. I used 20 grams for each pie. Raising the edges, tightly squeeze over the minced meat.
Then I pinch from the middle to the edges. If the filling falls out, I correct it, push it back. It will turn out a small neat pie with a scallop on top. To make the seam tighter, I collect the scallop in folds, tucking it inward. This is how I start all pies.
I cover the baking sheet with paper. I lay out the pies seam down at a distance from one another. I cover with a towel and put on proofing on the stove. Do not skip this stage - without proofing, meat pies in the oven will not rise, they will be tough.
After 15-20 minutes, the pies will increase, fit, become lush. I shake the egg until light foam, grease each pie on top and sides.
I put the baking sheet with the pies in the oven on the middle level. Temperature 180 degrees. Bake pies with meat in the oven for 20-25 minutes, until golden brown.
I remove ready-made pies with meat from yeast dough from a hot baking sheet onto a board or transfer them to a large bowl. Be sure to cover with a light towel, let them gradually move away from the heat. If you do not cover and leave on a baking sheet, then the top will dry out, and the bottom pies will get wet.
Well, the meat pies are baked in the oven, cooled down a bit - it's time to try. Very tasty, they have enough fillings, and the dough is tender, soft. I hope, friends, my recipe for baked meat pies and you will like it. Happy baking, beautiful and delicious pies! Your Plushkin.
One of the versions of the recipe for making pies in video format
Pies made from yeast dough with meat are found in many cuisines of the world. They are called differently: kulebyaka, samsa, zrazy, belyashi, and so on, but these pies have one thing in common - they are made from dough and meat filling.
There are recipes that involve minor deviations, but there is only one principle - the dish must necessarily contain meat.
You can cook pies in a pan in vegetable oil or in the oven, there is no fundamental difference. Choose the origin of meat at your discretion, it can be both poultry and animals, the main thing is that the product is fresh.
Pies with minced meat, which should be moderately moist, are fried in oil on both sides. Seal the seams of the pies carefully so that the liquid does not leak into the pan and cause splashes of hot oil in different directions.
Minced meat pies are truly fantastic, the main thing is to learn how to make them!
If you chose beef for minced meat, rub it with mild mustard and leave it untouched for two hours. This technique will help make the meat more tender and juicy. Putting chopped greens in minced meat, you will make the dish fragrant.
Belyashi cook from lean meats, as they are fried in a large amount of oil. You can prevent the filling from leaking onto the baking sheet by placing the pies seam side up.
For kneading yeast dough, use premium flour, it contains a lot of gluten. This means that the base for the pies will be elastic and easy to work with.
The recipes for pies that you will learn how to cook today differ from each other both in the way the dough is kneaded and in the composition of the filling. All pies have an excellent taste, therefore, they will become a favorite dish for your family members and your surroundings.
In the oven, you can bake not only sweet pastries stuffed with jam, berries or fruits. Snack pies with minced meat turn out no worse, the main thing is to know a good recipe and listen to the advice of experienced chefs.
Ingredients: half a liter of whole milk; a quarter of a pack of butter; 0.480 kg of flour; a bag of dry yeast; 2 eggs; 0.4 kg of beef; salt and sugar to taste.
Cooking:
You can find recipes for delicious and satisfying pastries with minced meat on other pages of my site.
As you have already noticed, baked pies need a filling of boiled meat. The pies, which will now be discussed, are fried in oil and are called belyashi.
They have a hole in the upper part, where meat broth or water is added if necessary. Thus, the filling becomes juicy, and the pies are tastier.
List of components: one egg; 50 g butter or creamy margarine; 550 ml skim milk; 35 g of pressed yeast; 650 g flour; half a kilogram of minced meat; a bunch of fresh herbs; seasonings and salt to taste; vegetable oil for frying.
Cooking steps:
The pies that you will learn to cook stay fresh for a long time, like other pastries mixed with sour cream or other fermented milk products.
Pies will serve as an excellent snack or become an independent dish, thanks to a hearty meat filling.
List of products to be purchased:
100 g of mayonnaise; 200 g sour cream; 400 g flour; one egg; salt; half a teaspoon of soda; bulb; 450 g minced meat; seasonings; 100 ml vegetable oil.
Cooking:
Look for simple baking recipes with other fillings on the pages of the site.
If you don’t have time to mess around with yeast dough, I suggest mastering a simple and quick recipe that uses baking soda or baking powder.
These baking powders work much faster, so you don't have to put off preparing a delicious treat for the weekend.
The amount of ingredients that the recipes require is enough for 20 whites.
These are: a glass of sour cream; half a kilogram of flour; egg; salt to taste; 1/3 teaspoon of soda.
Filling: 400 g of meat; salt and seasonings; 3 medium sized bulbs.
Cooking pies according to the instructions:
Serve hot as an appetizer or with broth. Pastry recipes with minced meat can be found on my website.
A somewhat original taste is obtained from meat pies made from potato dough. Turning on your imagination and showing creativity, you will get delicious pies that your guests will be happy to eat on both cheeks.
So, take: 2 eggs; 6 potatoes; 4 tbsp. spoons of white flour; salt; 60 ml vegetable oil without aroma; 450 g chicken breast; dill greens; bulb; spices.
Step by step preparation of the dish consists in kneading the base and preparing the filling:
Potato dough recipes can be found on other pages, you just need to click on the desired section of the site.
Puff pastries are prepared according to a simplified technology. This means that you do not need to deal with kneading the base, where the margarine is chopped with flour into small crumbs, and then rubbed with the rest of the ingredients.
In this case, another rule applies: the fat must be melted to a liquid state and ...
However, everything is in order, and first you need to prepare the necessary products:
a pack of margarine; 0.6 kg flour; 2 eggs; 0.2 liters of milk; 450 g ground beef; bulb; 20 g of vegetable and butter; salt to taste.
Now knead the dough:
Take care of the stuffing:
Shape the pies like this:
You will need raw minced meat and products to knead the yeast dough:
65 g sl. oils; 700-750 g flour; 3 eggs; 100 ml of milk; salt and sugar - one dessert spoon each; 50 g pressed yeast.
Cooking:
A delicious treat is ready, serve it on a presentation dish.