Basically, there is no meat that is not suitable for filling. Various combinations are possible, both unexpected and the most traditional.

Classic version

Many people like pies only with meat, in this case it is good to combine different types, for example, beef with pork.

Cooking method:

Note: you can grind the meat in a blender bowl, and, in addition to onions, add 2 cloves of garlic and fresh herbs.

Minced meat filling recipes

You can make a "monovalent" pie, for example, with ground beef, or you can make a cold cuts.

Assorted

Required:

• 250 grams of pork and ground beef;
• 2 onions;
• at your own discretion butter;
• 2 pinches of ground pepper;
• 10 g of salt.

Time taken: 20-25 minutes.

Caloric content: 90 kcal.

Cooking method:

1. Chop two onions into cubes. Melt the butter in a skillet, put the prepared vegetable, darken until the pieces become transparent.
2. It's time to add the minced meat, and so that the filling is homogeneous, knead the meat with a fork right in a frying pan. Cook with constant stirring until golden brown.
3. At the end of cooking, season the filling to your liking with salt and pepper, close the pan with a lid, and simmer for 10 minutes.

With rice

Necessary:

• 500 grams of minced meat (any will do);
• 1 cup rice
• 2 glasses of plain water;
• salt and spices to taste.

Cooking time: 35 minutes.

Caloric content: 60 kcal.

Preparation:

1. Boil rice.
2. Stir it in with the minced meat.
3. Add salt and spices.

Beef

Required:

• 30-40 g of vegetable oil;
• 3 sprigs of parsley;
• 0.5 kg of ground beef;
• 1 large onion;
• 2 tbsp butter;
• salt to taste.

Cooking will take 25 minutes.

Caloric content of a portion: 80 kcal.

How to do:

1. Finely chop the peeled onion. Heat refined oil in a frying pan, brown the onion.
2. Add raw minced meat to the fried onion, knead it with a spatula so that there are no lumps, put butter. Simmer for 10 minutes, stirring occasionally. Remove from stove and season to your liking.
3. Chop parsley and add to the meat, mix.

If you don't like parsley, fresh dill works well.

Cooking options from boiled meat

From a boiled piece of meat, prepare a purely meat filling or add various fillers to it, for example, juicy carrots and chicken eggs.

Traditional recipe

Required:

• 0.5 kg of boiled meat;
• 1 juicy carrot;
• 1 small onion;
• 50 g of refined oil;
• 60 ml of broth;
• ground black pepper;
• 15 grams of salt.

Preparation: 20 minutes.

Serving: 79 kcal

Preparation:

1. Pass a boiled piece of meat through a meat grinder or grind with a blender. No appliances - cut with a knife.
2. Chop the onion into cubes, grate the carrots, fry the vegetables in hot oil until golden brown.
3. Add chopped meat to vegetables. Fry all together for no more than 3 minutes.
4. Mix the filling well, season, add meat broth in small portions.

Beef

You will need:

• 0.8 kg of beef;
• 2-3 boiled eggs;
• 1-2 onions;
• refined oil for frying;
• 40-50 g butter;
• salt, ground pepper to taste.

It takes: 20 minutes. Serving (100 grams): 89 kcal

Cooking method:

1. Boil beef in salted water, cool, prepare minced meat in the traditional way.
2. Fry the diced onion in hot oil.
3. Chop the eggs into cubes, chop the dill.
4. Combine all prepared ingredients, season to taste, add butter for juiciness.

Meat fillings for baked pies

If you wish, you can make a hearty beef filling, tender with chicken and spicy from two types of minced meat and play on the contrast of juicy filling and baked dough.

"Nourishing"

Required:

• 1 kg of beef pulp;
• 2-3 onion heads;
• 1-2 juicy carrots;
• 50 g of butter "Krestyanskoe";
• fresh herbs to taste;
• 15 g salt;
• 2-3 pinches of ground pepper.

Time: 20 minutes.

Calories: 90 kcal.

1. Cut the pulp into pieces, mince. Send the prepared minced meat to the heated oil, with constant stirring, bring to readiness.
2. In another pan, fry the chopped onions until creamy.
3. Combine meat with onion, mince again. Add chopped carrots, fresh herbs, season and stir.

"Tender" with chicken

Required:

• 50-60 g of Traditional oil;
• 50 g green and 50 g black olives;
• 1 chicken breast.

Time: 25 minutes.

Calories: 89 kcal.

1. Boil the meat, cool and cut into small cubes, chop the olives into thin slices.
2. Combine chicken fillet, olives, add soft butter, mix well.

Chicken meat is easily disassembled into fibers, so there is no need to cut it into cubes.

"Spicy" with beef and lamb

You will need:

• 0.4 kg of beef;
• 0.4 kg of lamb brisket;
• 40 g smoked bacon;
• 2 laurel leaves;
• 2-3 onions;
• 15-20 g of salt;
• black pepper to taste;
• 5 black peppercorns.

Time: 20-25 minutes.

Number of calories: 94 kcal.

1. Put the meat in a large saucepan, pour over boiling water, remove the foam during cooking. Put lavrushka, peppercorns in the broth. Cook the meat over low heat for about 1.5 hours. Remove the bay leaf after 15-20 minutes from the start of cooking.
2. Cool the cooked meat, make minced meat out of it in any convenient way.
3. Melt the chopped bacon in a frying pan, remove the greaves. Fry the diced onion in lard until creamy.
4. Add minced meat to the onion, season to taste, mix well.

For fried pies

To make the pies not look like “store-bought” pies, the filling can be made with different flavors.

"Spicy" with chicken meat

You will need:

• 0.3 kg chicken pulp (thighs);
• 100 g of Peking cabbage;
• a teaspoon of sesame oil;
• 1 handful of sesame seeds
• 1 chili pepper;
• a small piece of ginger;
• 2 onion heads;
• salt;
• 1 pinch of pepper.

Preparation: 20-25 minutes.

Caloric content: 88 kcal.

1. Cut the chicken flesh into pieces, cook the minced meat.
2. Chop the onion, peel the ginger root, grate. Peel the chili pepper from seeds and partitions, finely chop.
3. Chop the cabbage thinly.
4. Add cabbage, onion, chili, ginger, sesame seed to the meat. Season with oil, spices, stir.

Fragrant with lamb

You will need:

• 0.3 kg of boneless pulp;
• 2 sprigs of fresh dill;
• 50 g walnuts;
• 2 sprigs of cilantro;
• 1 onion;
• 8-10 g of salt;

Cooking: 25 minutes.

Caloric content: 152 kcal.

1. Wash the meat, dry it with a paper towel. Chop the pulp into small pieces with a sharp knife.
2. Finely chop the onion, greens. Grind the nuts in a blender bowl.
3. Combine lamb with onions, nuts and herbs. Season at your own discretion.

The video shows another option for making meat filling for pies:

Low calorie with beef

You will need:

• 300 grams of pulp;
• 1 large onion head;
• salt + pepper;
• refined oil for frying.

Cooking: 15-20 minutes.

Caloric content of a portion: 90 kcal.

1. Prepare minced meat, add salt, freshly ground pepper.
2. Chop the onion finely, brown in hot oil.
3. Add minced meat to the onion, cook for 15 minutes, stirring constantly.

What to put in the meat filling:

1. Chopped boiled egg, various herbs or fried mushrooms.
2. Cabbage, bell pepper, sour cream. These foods will make the filling juicy.
3. Boiled rice. It goes well with pork.
4. Boiled mashed potatoes. Perfectly softens beef meat.
5. Liver mince. It will make the filling softer, more piquant.
6. Any filling is laid out on the dough only after cooling.

The video shows a recipe for making pies with meat filling:

The meat filling for pies is the most satisfying. It can be combined with vegetables, fresh herbs, cereals. Boiled or raw meat is passed through a conventional meat grinder. Minced meat is fried in oil with onions, herbs, seasoned with spices.

Do not say anything, but besides the dough itself, its filling is no less important in the pie. The latter can be as diverse as your own imagination allows you, but within the framework of this material we will focus on recipes for meat filling for pies with various additives.

Minced meat for pies with meat and frying

Ingredients:

• minced meat - 320 g;
• onions - 55 g;
• carrots - 55 g;
• garlic - 2 cloves;
• chopped dill - 1 tsp;
• a pinch of dried thyme.

Preparation

After heating a little oil in a skillet or saucepan, use it to sauté the onion-carrot mixture. Once the vegetables are half-cooked and start to smell, add dried thyme and puréed garlic to them. Then send the minced meat itself. Once the meat is juiced, season the filling and mix with the herbs. Do not let the juice evaporate completely, as it will ensure the juiciness of future pies, but make sure that the meat is completely fried before removing the filling from the heat.

Filling for pies with meat and rice

Ingredients:

• minced meat - 430 g;
• - 430 g;
• dried thyme, oregano - pinch at a time;
• onions - 85 g;
• sweet pepper - 120 g.

Preparation

Before preparing the meat filling for the pies, make the dough and let it come up so that when the filling is ready you can start molding. Spread the onion chunks in a drop of olive oil along with the bell pepper chunks. When the vegetables are half cooked, season them with dry herbs and add the minced meat. Let the minced meat grab, mix it with the rice, add the sea salt and cook until cooked.

Ingredients:

Preparation

Before making the meat pies, boil the potato tubers, chill and cut into cubes. Salt onion slices, celery and mushrooms in butter until all moisture has evaporated from the latter. Season everything with sea salt and herbs, add potatoes and minced meat. When the latter comes to readiness, the filling should be cooled and only then proceed to sculpting the pies.

Any minced meat is suitable for preparing such a delicious filling. It can be prepared or purchased from a butcher shop. I chose the second option and bought fresh minced chicken. When choosing minced meat, you need to pay attention to its color, structure and the absence of foreign odors. I always buy only chilled minced meat that has not been frozen. For those who follow their figure, it is better to stop the choice of minced meat for meat filling on chicken, because its calorie content is only 143 kcal, and in pork - 263 kcal. I will share my favorite recipe and tell you how a delicious and juicy meat filling is prepared, and step-by-step photos will illustrate it.

So, we need:

- minced meat (meat or chicken) - 200 grams;
- garlic - 1 clove;
- onions - 1/2 piece;
- salt - 1 tsp;
- water (boiled) - 1-2 tsp;
- ground coriander - to taste;
- ground black pepper - to taste.

How to prepare meat filling for pies, pasties, puff pastry and other baked goods

Put the minced chicken in a convenient deep container. I take the chilled minced meat and immediately start preparing the filling. If you have frozen minced meat, then you must first defrost it in the refrigerator.

The minced meat should be sprinkled with coriander, salt and pepper. Mix. The spices can be used to your liking, but my favorite combination for the meat filling is coriander and black pepper.

Peel the onions and garlic. Grate the clove of garlic on a fine grater. Add to the minced meat.

Divide a small onion into two parts, and if it is large, then into three parts. Grate one part of the onion with small holes. Add to the minced meat.

Mix everything well so that the meat and vegetables combine. Add warm boiled water. It will make the minced meat more juicy. I add water straight from the kettle, which always has boiled water in it.

Stir the minced meat, it absorbs liquid well and becomes juicy and moist.

Delicious and juicy meat filling is ready for making pies,

22.03.2018

Many housewives prepare brass pies. In Slavic cuisine, it is pies that can be called fast food. They can be sweet or snack depending on the filling. The meat filling for pies in the oven will perfectly harmonize with the yeast dough. In our article, we will discuss the best recipes for it.

You have learned how to masterfully make dough, but the taste of the filling for the pies leaves much to be desired? A delicious filling for meat pies is very easy to prepare. Try using chicken brisket as a base.

Ingredients:

• chicken fillet - 0.3 kg;
• onion - 1 piece;
• refined vegetable oil - 2 tablespoons. spoons;
• salt and a mixture of ground peppers.

Preparation:

Hastily

The filling of boiled meat for pies is incredibly tasty. If you are worried that the meat will not bake, use this option for preparing the filling.

Ingredients:

• onion - 1 piece;
• pork tenderloin - 300 g;
• turkey fillet - 200 g;
• carrots - 1 root vegetable;
• salt and spices.

Preparation:

Juicy and tasty!

And here's another recipe for making minced meat pies filling. It is best to cook minced meat yourself from beef and pork tenderloin.

Ingredients:

• pork and beef tenderloin - 300 g each;
• red sweet onions - 3 heads;
• a mixture of ground peppers and salt;
• kefir with an average percentage of fat - 6 tablespoons. spoons.

Preparation:

1. Such a filling does not require preliminary heat treatment. You don't have to worry, it won't stay soggy after baking the pies.
2. Defrost pork and beef tenderloin.
3. We wash the meat pieces well and dry them.
4. Grind the meat to the consistency of minced meat in any convenient way.
5. We clean the onion heads and also pass them through a meat grinder or grind in a blender.
6. We combine these ingredients, pour in kefir at room temperature. We mix everything. We taste it. Add a mixture of ground peppers and salt.

Many of us like to pamper our household with belyash or pasties. An important condition is juicy filling. It's easier to cook than you might think.

Ingredients:

• minced meat - 300 g;
• pasteurized cow's milk - 10-15 ml;
• chicken egg - 1 piece;
• onion - 1 piece;
• salt, a mixture of ground peppers.

Preparation:

1. Transfer the cooled minced meat to a convenient bowl.
2. We break the chicken egg and carefully separate the protein. We don't need the yolk, you can leave it to grease the surface of the pies.
3. Beat the egg white by hand with a whisk or mixer, adding a small pinch of finely ground salt.
4. Add the whipped protein to the minced meat.
5. Scroll the onion several times in a meat grinder so that the mass becomes as homogeneous as possible.
6. Add chopped onion to the minced meat. Salt and season with a mixture of ground allspice.
7. It remains for us to mix all the ingredients until a homogeneous mass is obtained, and the filling is ready.

Meat and rice - the magic of taste

We are used to making pies with egg and rice filling. Try combining rice grits with tenderloin. You will end up with something amazing and incredibly tasty.

Ingredients:

• chilled minced pork - 250 g;
• salt, a mixture of ground peppers;
• rice groats - 250 g;
• green feather onions - a bunch;
• bouillon cube - 1 piece;
• refined vegetable oil.

Preparation:

1. We need chilled minced meat. You can cook it yourself or use a semi-finished product.
2. Heat refined vegetable oil in a frying pan.
3. We spread the minced meat, having previously eliminated the excess liquid.
4. Stir thoroughly with a wooden spatula, breaking up large lumps.
5. Fry the minced meat over medium heat. To make the filling juicy, culinary experts advise using two types of meat.
6. Crumble the broth cube and add a little boiled water.
7. Pour the minced meat with the prepared broth and simmer it under a closed lid for five minutes.
8. We wash the rice grits until the water is transparent.
9. Boil the rice until cooked in salted water.
10. Combine boiled rice groats with minced meat.
11. Wash the green chives and chop finely with a knife.
12. Add greens to the filling.
13. At the same stage, add a mixture of ground peppers and salt.
14. Stir everything actively until a homogeneous mass is obtained. The filling turned out to be fragrant and juicy.

Special attention has always been paid to pies and pies in Russia - they were prepared both on the occasion of a birthday and for memorial dinners, and indeed a rare holiday did without this food.

They say that the famous German traveler Adam Olearius, having got to Russia at the beginning of the 17th century, wrote that “by the way, they (the Russians) have a special kind of cookies, like a pâté, or rather, pfapkuchene, which they call 'pie'; these cakes are about the size of a wedge of butter, but somewhat longer and elongated. They give them a filling of finely chopped fish or meat and onions and bake them in cow oil, and in fasting in vegetable oil; their taste is not without pleasantness. Everyone treats their guest with this dish, if he means to receive it well ”.

Without a pancake - not Maslenitsa, without a cake - not a birthday man. A pie on the table is a holiday at home. The hut is not red with the corners, but red with pies. Eat the pies - the hostess! The importance, significance and value of this dish can be fully felt by remembering just a few old proverbs. Whether you want to receive a guest well or not, you should learn how to cook pies at least just for yourself and your family. Even if we do not take into account the ritual and semantic content of the pies, we can still say that this is an incredibly tasty, beautiful and wonderful dish.

These are the pies, my dears. Let's go to the kitchen.
I will tell and show in great detail how to make the right yeast dough for pies and how to sculpt-bake delicious pies with meat in the oven.

Ingredients

For yeast pie dough:

• 250 ml water
• 2 tsp dry yeast
• 2 tbsp. l. Sahara
• 1 tsp salt
• 3 tbsp. l. vegetable oil
• 1 egg
• 4 cups flour

For meat filling for pies:

• 300 g of boiled meat
• 4 onions
• salt, pepper to taste
• vegetable oil for frying onions
• 1 egg for greasing pies (can be replaced with strong sweet tea, butter, sugar syrup)

How to cook yeast dough meat pies in the oven

The water should be warm - this is the secret number of times. Not hot, not at room temperature, but comfortably warm - I put my finger in it, it should feel good and pleasant. If the finger is happy, add yeast, sugar and salt.

After dissolving the yeast, add vegetable oil and an egg to the water. I mix - without fanaticism, just so that the egg spreads evenly throughout the liquid.

By the way, I will immediately clarify that from the indicated ingredients exactly one standard baking sheet with pies is obtained.

Sift half the flour.

And I mix it - it turns out a viscous mass, which is better not to touch with your hands: you will not wash it off.

I add the second half of the flour gradually, continuing to knead the dough. Sometimes it turns out that a little less than the stated amount is required - the yeast dough needs to be felt. If you have no experience, do not hesitate, add all the flour, it will not be bad, do not worry, the dough may just turn out a little denser.

After adding all the flour, I advise you to knead the dough a little more - it loves hugs, pats and close contact. The result is a soft, rather pleasant dough. Round it and put it in a bowl.
I cover the bowl with a towel and put it in a warm place. In winter - near the battery, in summer - near a closed window through which sunlight falls.

While the dough goes about its business, I create the filling.

This time I had boiled beef - it was twisted in a meat grinder.

Finely chopped the onion.

And fried in vegetable oil until golden.

Mixed everything up. Ready. If desired, you can add greens, boiled egg, rice. The most important thing is not to ignore the onion, it adds juiciness to the filling, without it the pies will be dry and tasteless.

Depending on the air temperature in the room, after 1-2 hours the dough will double in volume. Time to make pies!

I love the round shape - it is especially harmonious. Also, I like the small patties - 3-4 bites. Of course, the process of sculpting such handsome men takes a little longer than usual, but it's worth it!

If your hand is not full, and you doubt that you can divide the dough into relatively equal pieces, use ordinary culinary scales - with them it is quite easy and quick to turn a large piece of dough into small balls.

First I divide all the dough, and then I start sculpting - it's faster and more convenient.

To make the pie round, knead the ball of dough with my fingers into a small cake.

I spread a spoonful of the filling in the middle.

I fasten the opposite edges.

And the other two are opposite.

And then I lift up the rest, forming a "knot".

I pinch well.

And I put it on a greased (or covered with paper) baking sheet with the seam down.

I sculpt all the remaining pies in the same way.

Further - proofing. I usually turn on the oven at 100 degrees and put a baking sheet in it with the door slightly open. It turns out the very thing! If you don't trust your oven and yourself, leave it in a warm place to proof, covered with a towel.

After the meat pies have grown and increased significantly in volume, you can put them in the oven for baking. If you wish, you can brush the top of the dough with an egg.

Done, you can go to the oven!

I bake at 180 degrees for about 15 minutes.

I take it out, admire it and always put it on a wooden board or in a wicker basket - the pies will "sweat" on the baking sheet. That, in general, is all. Isn't it difficult? I wish you even pies and delicious fillings!

About fillings for pies

The same yeast dough can be used to make pies with any other filling. If you don't have meat on hand, try these options:

- cottage cheese, herbs and salt;
- cabbage - fresh stew and sauerkraut stew;
- mushrooms fried with onions;
- minced fish;
- rice, egg, fried onions;
- mashed potatoes with cracklings;
- pea mash.

Sweet pies with this dough are no less tasty. You can do:

- cottage cheese, sour cream and sugar;
- cherries, cherries, currants, strawberries, blueberries and any other berry;
- custard with vanilla or cinnamon;
- apple jam or any thick jam;
- grated pumpkin mixed with apple and carrot (or not mixed);
- nuts, honey and lemon;
- grated poppy seeds and raisins;
- dried apricots, prunes and any other dried fruits.

Bon appetit!