I rarely make anything from yeast dough (except, of course, for pizza =) But here I had to use the chicken breast that was left over from dinner. And I remembered about Russian yeast baking and an excellent and very simple recipe =) I decided to make rasstegai - traditional Russian pies with a hole on top. By the way, they turned out quickly... the dough was soft and tender, and the filling was rich... If you like yeast baked goods, this recipe is for you!

Ingredients:

• yeast dough - from 450 gr. flour (3 cups)
• 3 hard-boiled eggs
• 1 bunch of green onions
• chicken fillet (boiled or baked, as in my case) - 1 pc.
• salt, ground black pepper - to taste
• 1 raw yolk + 1 tbsp. milk - for greasing the top of pies
• 1 glass of chicken broth + 20 gr. butter + dry spices - for filling

Preparation:

2. While the dough is rising, prepare the filling. Cut the chicken fillet into small cubes. Chop the onion and eggs. Salt, pepper, mix.

3. When the dough is ready, divide it into pieces. Roll out each piece into a flat cake approximately 5 mm thick and 8-15 cm in diameter, depending on the desired size of the pies. Place a portion of filling on each flatbread. Attention! I don’t recommend saving the filling!

4. Carefully pinch the edges on both sides, forming elongated pies with small round holes on top. Line a baking sheet with parchment paper, grease with vegetable oil, and lay out the pies. Brush the pies with the egg beaten with milk.Cover with a towel and leave in a warm place for 10 minutes.

Every housewife dreams of surprising loved ones with luxurious dishes. What about the royal treats that the most sophisticated gourmets loved? Many people probably think that preparing such a treat is very difficult. But in fact, everything is accessible and simple. In Rus', ordinary people and the highest-ranking officials “respected” pies with various fillings. And this is quite simple to explain: hearty, simple food that could be served every day was valued.

Many travelers and gourmets described it in their memoirs. They talked about a pie that took up a large plate. There was a filling inside it (fish, meat); before serving, a small piece of butter was placed on top of it and a little broth with chopped herbs was poured. It is worth noting that this tasty product was served with soups and yushka.

What kind of dish is this?

There is an opinion: the pie changed due to the fact that it began to be served in restaurants and on royal tables. That is, from a large, whole one, it turned into a portioned pie with a hole on the top. It has its unique name because of the so-called seam - “pie”, which stretches the pie and secures its edges. The secret of cooking is to make this very hole correctly. After all, the filling should be visible, impart its aroma, but not fall out of the dough.

You just need to show a little patience and effort and you will definitely succeed! Pie with meat can become a signature dish for any housewife or a famous chef. Our ancestors invented many wonderful dishes, so why not take advantage of their secrets?

Dough for delicious pies

According to Russian traditions, the dough for noble pie was prepared with yeast. At the same time, it was insipid, that is, without butter, milk, sugar. Modern cooks do not give up these ingredients, and the pies turn out softer and fluffier. Let's consider one of the most popular and delicious meats. It is not difficult to prepare, but it is important to strictly follow the technological process. Only then will you be able to cook a real masterpiece in your kitchen. For the pie dough you will need:

• flour (premium grade) - 400 g;
• white sugar - 1 tbsp. l.;
• water - 130 ml or milk (then the dough will be richer);
• Refined sunflower oil or melted butter - 2 tbsp. l.;
• dry baker's yeast - 1 tsp;
• egg - 1-2 pcs.;
• salt to taste (about a quarter tsp).

How to knead correctly?

First of all, you need to thoroughly sift the flour. Cooks recommend doing this twice, which will not only help get rid of possible debris, but also enrich the flour with oxygen as much as possible. The more carefully you follow this recommendation, the easier your dough will rise.

Heat water or milk in a deep bowl. The liquid should be warm, but not hot! Add a spoonful of sugar, add yeast and grind everything thoroughly into a homogeneous mass. Pour a little flour (100-150 g) into the dough and mix again. You will end up with a thin dough, which you need to leave and let it rise (about 20-40 minutes, depending on the quality of the yeast). Watch her. As soon as you notice that small bubbles have appeared on the surface, you can continue working.

Add the remaining flour and butter to the dough. Combine the eggs with salt and beat a little (there is no need to bring them to foam), pour them into the rest of the ingredients.

If you want to make a real tasty pie with meat, you will have to knead the dough thoroughly. It is necessary to achieve complete homogeneity; no lumps or detachments are allowed. When the process is finished, place the dough in a bowl or saucepan and be sure to cover with a towel and put it in a warm place. It is unacceptable for it to stand in a draft, otherwise the dough will fall and it will not fit.

Leave it for about 1-2 hours. When the dough has noticeably increased in size, it needs to be kneaded. To do this, wet your hand in sunflower oil and knead thoroughly. Our ancestors performed this ritual up to 5 times! It was believed that the more “approaches” in the batch, the fluffier the pies. If you have the time and desire, try this method.

Correct "lumps"

The dough is ready, you can start preparing it. Generously sprinkle the table with flour and roll out a long rope. Try to divide it into even pieces (you will get about 15-20 lumps). In this form, you must definitely leave them to “breathe.” After time, we roll each piece into flat cakes; they should be quite large in size. The thickness of the dough is approximately 0.5 cm. You can add the filling. But first, let's learn how to cook it.

"Heart" of the dish

Both ordinary people and kings preferred fish and cabbage. They prepared pie with meat and potatoes, rice, eggs, and game. For this classic dish you will need:

• 700 g pork or beef, you can mix two types of meat in a 1:1 ratio;
• hard-boiled eggs - 2 pcs.;
• vegetable oil for frying - 2 tbsp. l.;
• butter for finished pies - 30-50 g;
• pepper, salt to taste, you can add a little ground coriander, it will highlight the taste of the meat;
• meat broth - 100-150 g;
• onions - 100-200 g.

Preparing the filling

Rinse the meat thoroughly, remove veins and hymen. Cut into small pieces, dry and place in a hot frying pan. Fry until golden brown and add finely chopped onion. Cooking time is approximately 12-15 minutes. It is very important not to dry out the meat; it is better to leave it undercooked. It will finish in the oven.

Cool and grind it in a meat grinder, combine with finely chopped boiled eggs. The mixture should be homogeneous. Pepper, salt and add spices if desired. There is an option when a little broth is added to the minced meat for juiciness. Boil it with the addition of bay leaf, carrots and a small onion. The liquid should be rich and aromatic, but not too greasy. Chicken is great for broth.

Final stage

So, all the components are ready, all that remains is to connect them. Place the filling on the rolled out pieces of dough (about 1.5-2 tbsp). Crumple the minced meat into an oblong roller, because you need to achieve a “glass” shape - this is how pies were prepared in Rus'. We lift the parallel edges of the dough up and pinch it, do not forget to leave a “window” in the middle of the product.

Place the prepared pies on a greased baking sheet at a distance of 5 cm. Leave them to rise for another 10-20 minutes. Beat the yolk and brush the surface of the workpiece. Place in a preheated oven, bake at 180-200°C for 15-20 minutes.

If you don’t want to bother with each pie, you can prepare a large product in the form of a cake; in Rus' it was first prepared that way. Roll out the dough to the required shape, leaving the edges to cover the filling, ¼ of the entire surface. You can close the minced meat completely, and then cut through the “windows”. In general, fantasize as you like.

Cover the finished pies with a towel for 5 minutes, then add a small piece of butter into the “window” and pour in a spoonful of broth. Your delicious dish is ready! Now you know how to cook pies with meat.

Varieties of pies

In fact, every housewife is a real wizard in her kitchen. You just have to use your imagination a little and you will invent a new unique dish. That's how it is with pies. There are many additives that can make your pies more delicious and unusual. If you prefer lean and dietary meat, you will love chicken pie. It is prepared in almost the same way as the classic one with meat. However, this recipe calls for poultry rather than roasting. Please note that it is better to take fatty chicken, and the filling includes skin and giblets. The meat is cut finely and mixed with fried onions and carrots. Eggs are not added to these pies.

You can, of course, make your task easier and prepare pie with minced meat, which you will purchase ready-made. Make sure it is sufficiently fatty and fresh. You can add a little boiled rice to the filling - the taste of this dish is very delicate. Cereals should be added in a ratio of 3:7 to minced meat. If you like potato pies, you can prepare a dish with this ingredient. To do this, puree is prepared and mixed with the filling. Some people prefer to use diced root vegetables.

Cooking is a real art, the heritage of which has been passed down to us from the depths of centuries. It is very interesting to try to cook new delicious dishes that the kings themselves were treated to. Plus, with a little effort, it will be quite easy to do. Pie with meat is not only tasty and aromatic, it looks great on any holiday table. Treat your loved ones to a great dish!

A classic dish of Russian cuisine. Fragrant pies, in the classic version, were prepared from soft dough and served with various soups. The composition of the filling varied depending on which soup the pie was served for: for the soup - fish filling, for meat - meat. In the center of the pie there was a hole into which, as usual, broth or melted butter was poured.

Pies with chicken and carrots

Ingredients:

For the test:

• milk - 1/2 cup;
• flour - 450 g;
• butter - 100 g;
• yeast - 2 teaspoons;
• sugar - 1 tbsp. spoon;
• salt - a pinch;
• eggs - 2 pcs.

For filling:

• chicken - 500 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• salt, pepper - to taste;
• vegetable oil.

Preparation

Warm the milk to room temperature and dissolve yeast and sugar in it. Add a tablespoon of flour to the mixture and leave the dough to rise in a warm place for about an hour.

To the risen dough, add the remaining flour, a pinch of salt, eggs and melted butter. Knead a smooth, homogeneous dough and leave it to rise for 1.5-2 hours. While the dough is rising, it will need to be kneaded several times.

While the dough is rising, let's make the filling. Cut the chicken into strips, grate the carrots on a coarse grater, and cut the onions into cubes. Heat vegetable oil in a frying pan and fry the onion in it until transparent. Add carrots to the onions and continue cooking until the vegetables acquire a golden hue. Then you can add the chicken to the frying and fry it until it is set on all sides.

Divide the dough into pieces of the same size, each of which is rolled into a flat cake. Place the filling in the center of the flatbread and seal the edges of the pie together like a dumpling, leaving a small hole in the center. Place the molded pies on a baking sheet, brush with beaten yolk and bake in an oven preheated to 180 degrees for 15-20 minutes. Pies with chicken should be served with soups made with chicken broth.

Chicken and pumpkin pies recipe

Ingredients:

For the test:

• lard - 300 g;
• water - 200 ml;
• flour - 1 kg.

For filling:

• chicken - 1 kg;
• pumpkin;
• salt, pepper - to taste;
• vegetable oil - for frying;
• onions - 3-4 pcs.

Preparation

Melt lard and mix with water. Add a pinch of salt and sifted flour to the mixture, knead the stiff dough, cover it with a napkin and leave to brew.

Cut the chicken into cubes. We cut the pumpkin in the same way. Chop the onion and simmer in vegetable oil until golden brown. Mix all the filling ingredients and season with salt and pepper.

Divide the dough into pieces of equal size, roll it out, put the filling in the center and seal the edges. Brush the pies with beaten egg and bake in an oven preheated to 180 degrees for 35-40 minutes.

Pies with chicken and mushrooms

Ingredients:

Preparation

Finely chop the mushrooms and fry in hot vegetable oil along with onions. While the mushrooms and onions are in the pan, let's start with the chicken. Separate the pulp from the bones and skin, and then cut into strips. Add the meat to the frying pan, salt and pepper thoroughly and fry until it is set on all sides. Mix the filling with chopped herbs.

Divide the dough into portions, roll it into a flat cake and place a tablespoon of chicken filling in the center. Pinch the edges of the pie and bake the pie at 180 degrees for 25 minutes.

Puff pastry with chicken and mushrooms

Required: 400 g wheat flour, 200 g butter, 20 g melange, 1 g citric acid, 2 tbsp. l. sugar, 1/2 cup each of water and milk, 3 eggs, 3 tbsp. l. vegetable oil, 20 g yeast, salt.

For filling: 150 g of chicken pulp and fresh porcini mushrooms, 2 eggs, 60 g of butter, salt, ground black pepper, parsley or dill.

Cooking method. Dissolve yeast, salt and a little citric acid in water, add eggs and flour and knead the dough. Leave it to rise for 30 minutes, and then stir in the softened butter. To ensure that the butter is evenly distributed throughout the dough, roll it into a layer, grease and fold it in four, then roll it again and so on several times until the dough is completely homogeneous. After this, wrap it in a damp cloth and place it in the cold for 1-2 hours.

Cut the flesh of the boiled chicken into small pieces, mix with finely chopped porcini mushrooms, chopped eggs, and chopped herbs. Salt and pepper the filling. Roll out the dough into a large layer, place the filling on it, pinch the edges so that the top of the pie is open, fill this hole with a piece of butter. Place the pie on a greased baking sheet, brush it with egg and bake in the oven at a temperature of 230–250 degrees. Place the finished pie on a plate, cut into portions and serve with soup or fish soup.

Interesting Facts

The name of the traditional Russian pie, rasstegaya, apparently comes from the word “stretch.” And all because pies were traditionally served with fish broth, which many cooks directly poured into the pie, for which purpose they stretched the hole in the pies. This trick made it possible to make the pie much juicier, and its dough became soft, tender, and aromatic. According to other interpretations, the pie got its name because it looks like it is “unbuttoned” in the middle.

author Maslyakova Elena Vladimirovna

Pie with chicken and cockscombs Required: 3 cups wheat flour, 200 g butter, 1 tbsp. l. sugar, 30 g yeast, 1 glass each of water and milk, 5 eggs, 2 tbsp. l. vegetable oil, salt. For filling: 200 g chicken, 100 g chicken scallops, 3 tbsp. l. dried porcini mushrooms,

From the book Studies on Nutrition author Mogilny N P

Moscow rasstegai with mushrooms and rice 200 g of dried mushrooms, 1 onion, 2-3 tablespoons of margarine, 100 g of rice, salt, ground black pepper. These pies are prepared in the same way as the previous ones. Only the filling is different. To prepare it, boil the mushrooms,

author Mikhailova Irina

Moscow pie with mushrooms and rice 700-800 g flour, 30-50 g yeast, 500 ml milk, 250 g butter margarine, 3 tbsp. spoons of sugar, 1 tbsp. a spoonful of vegetable oil, salt, 25 g butter or 1 yolk. For the filling: 200 g dried (500 g fresh and salted) mushrooms, 1 onion, 2-3 tbsp. spoons

From the book Culinary Diary author Mikhailova Irina

Moscow pie with mushrooms and rice 700–800 g flour, 30–50 g yeast, 500 ml milk, 250 g butter margarine, 3 tbsp. spoons of sugar, 1 tbsp. a spoonful of vegetable oil, salt, 25 g butter or 1 yolk. For the filling: 200 g dried (500 g fresh and salted) mushrooms, 1 onion, 2-3 tbsp.

From the book Miracle recipes from lavash and ready-made dough author Kashin Sergey Pavlovich

Layered pie with chicken, carrots, tomatoes and cheese with “A la lasagne” sauce Ingredients 4 sheets of pita bread, 600–700 g chicken fillet, 300 g grated cheese (hard varieties), 2 tomatoes, 1 carrot, 1 onion, vegetable oil. For the sauce: 100 g mayonnaise, 2 tsp. tomato paste (ketchup), 4–5

From the book Baking for the Holidays and Every Day author Kashin Sergey Pavlovich

Pie with mushrooms and rice Ingredients 200 g dried mushrooms, 1 onion, 2-3 tbsp. l. margarine, 100 g of rice, salt, ground black pepper to taste Method of preparation Dissolve the yeast in warm milk, add flour and knead the dough. Let it rise then add 2 to it

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Pie with mushrooms and rice Ingredients: 400 g flour, 2 tbsp. l. butter, 25–30 g yeast, 1.25 cups milk, 2 yolks, 1 egg, 1 tbsp. l. ground crackers, salt. Minced meat: 300 g dried mushrooms, 1 onion, 2-3 tbsp. l. margarine, 100 g rice, salt, ground black pepper. Method of preparation: Dilute the yeast

From the book 1000 best recipes of Muslim cuisine author Lagutina Tatyana Vladimirovna

Layered salad with smoked chicken? Smoked chicken – 500 g? Boiled potatoes - 4 tubers? Onions – 3 pcs.? Pomegranate – 1 pc.? Boiled eggs – 4 pcs.? Mayonnaise - 250 g? Ground black pepper - 0.5 tsp. Cut the chicken into small pieces, potatoes into cubes, onions into rings, eggs

From the book Olivier and other holiday salads author Cooking Author unknown -

Puff salad with chicken, potatoes and pomegranate 3 - 4 potatoes, 3 - 4 carrots, 300 g boiled chicken meat, 2 beets, 50 g pomegranate seeds, 3 - 4 walnuts, 100 g mayonnaise, sugar, salt to taste. Place a layer of grated boiled meat on a flat dish.

From the book Dishes from Lavash and Ready-Made Dough author Treer Gera Marksovna

Puff salad with chicken and prunes 300 g boiled chicken, 3 - 4 pickled cucumbers, 1 boiled egg, 1 - 2 carrots, 1 onion, 100 g canned green peas, 100 g prunes, 100 g mayonnaise, sugar, salt to taste. Lay the salad in layers: 1st layer – finely chopped

From the book The Best Fish Dishes for Holidays and Every Day author Kashin Sergey Pavlovich

Layered pie with chicken, carrots, tomatoes and cheese with lasagna sauce 4 sheets of pita bread 600–700 g chicken fillet 300 g hard grated cheese 2 tomatoes 1 pc. carrots 1 onion vegetable oil - to taste For the sauce: 100 g mayonnaise 2 teaspoons tomato

From the book Pies, Kulebyaki, Pies author Kashin Sergey Pavlovich

Pie with mushrooms and rice Ingredients: 200 g of mushrooms (any, dried), 1 onion, 2-3 tablespoons of margarine, 100 g of rice, ground black pepper, salt. Method of preparation: Dissolve yeast in warm milk, add flour and knead the dough .Let it rise, then add to it

From the book Cold and Hot Appetizers. Cooking like professionals! author Krivtsova Anastasia Vladimirovna

Pie with mushrooms and rice Ingredients 200 g of mushrooms (any, dried), 1 onion, 2-3 tablespoons of margarine, 100 g of rice, ground black pepper, salt. Method of preparation Dissolve the yeast in warm milk, add flour and knead the dough. Let it rise, then add to it

From the book Cold and Warm Salads. Meat, fish, vegetable, Korean, lean + 50 salad dressings author Gagarina Arina

Pie with mushrooms “Posolsky” For the dough: 600 g wheat flour 100 g butter 80 g yeast 200 ml milk salt For filling: 500 g fresh salmon 400 g dried mushrooms 150 g rice 100 ml vegetable oil 2 onions ground black pepper

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

Layered rice salad with chicken Boiled chicken fillet - 200 g, boiled rice - 1 cup, boiled eggs - 3 pcs., onions - 1 pc., apples - 1-2 pcs., pomegranate seeds - 1 tbsp. l., grated cheese - 4 tbsp. l., mayonnaise - 4 tbsp. l., lemon juice - 1 tbsp. l.Chop boiled chicken fillet

From the author's book

PASTE WITH MUSHROOMS Required: 100 g of dried mushrooms and sauerkraut, 300 g of fresh mushrooms, 2 onions, 60 g of butter, salt, ground black pepper, 400 g of flour, 30 g of yeast, 2 eggs, 1.5 cups of milk. Cooking method. Dissolve the yeast in warm milk, after a few

Rasstegai is a typical representative of Russian cuisine. This is a hearty pie with a hole at the top and lots of filling. Made from barely sweet yeast dough. The flavor accent is focused on it, and not on the content. You can put meat, cabbage, chicken fillet, fish, mushrooms and other ingredients inside. In this material you will find recipes for the most delicious original pies.

Meat pie

The main ingredient in this recipe is beef pulp. For 10-12 medium-sized pies you will need approximately 700 g. Other ingredients:

• wheat flour - 400 g;
• milk - 1 tbsp.;
• quick yeast - 1 tsp;
• sugar - 1 tbsp. l.;
• eggs - 3 pcs.;
• vegetable oil - 2 tbsp. l.;
• butter - 50 g each for filling and dough;
• salt, ground black pepper - to taste.

Preparation procedure:

Preheat the oven to 200ºC. Bake for 15-20 minutes. until ready. After removing from the oven, leave the pies to cool for 15 minutes. Then place a small piece of butter in the hole of each one.

Dish with chicken

Chicken is also quite nutritious in its properties. For pie, choose breast. The yeast dough recipe is standard for all types of dishes.

For the filling you will need:

• chicken breast - 2-3 pcs. medium size;
• carrots - 1 pc.;
• onions - 3 pcs.;
• egg - 1 pc.;
• butter - 50 g;
• dill roots and greens;
• Bay leaf;

• pepper, salt - to taste;
• sesame.

Attention! The chicken is a bit dry. The recipe also uses broth. It is not necessary to cook it only on the breast. You can also throw other parts of the chicken into the water to get more fat and flavor.

Method for preparing the filling:

1. Pour water over raw chicken and bring to a boil. Skim off the foam and throw a whole peeled carrot and one onion into the pan. The breast should be pulled out in about 5 minutes. until ready. At the end of cooking, throw in the bay leaf and dill.
2. Chop the remaining couple of onions and fry in a frying pan until golden brown.
3. Mash the finished dough into a thin sausage of uniform thickness. Cut into pieces and roll into balls. Cover them with a towel and leave for 15 minutes.
4. Divide the breast into small fibers. Grind the boiled carrots into large chips. In a convenient bowl, mix the fried onions, carrots, and chicken. Season with salt and pepper. This is the filling for pies.
5. Make cakes up to 5 mm thick. Place the filling in a tight roller in the middle. Fold the blanks into envelopes with an open middle.
6. Beat the egg and brush the pies with it. Sprinkle with sesame seeds. Place a small piece of butter in each hole.
7. Preheat the oven to 180ºC. Place the pies for 10-15 minutes. A sign of readiness is a blush on the dough.

Immediately after removing from the oven, pour 1 tbsp into each pie. l. broth and add a pinch of chopped dill.

Open pies with fish and cabbage

For fish pie it is best to use salmon. For 700 g of dough there are 280 g of this fish. Other filling ingredients:

• eggs - 5 pcs.;
• butter - 30 g;
• salt, ground black pepper - to taste;
• dill - half a bunch.

If the dough is already rising when warm, start preparing the filling:

1. Cook the salmon fillet. Grind 4 boiled eggs.
2. In one bowl, mix fish, eggs, oil, herbs and seasonings.
3. Make cakes from the dough and put 2 tsp in each. fillings. Let the pieces rise for 10-15 minutes.
4. Brush the surface of the pies with the remaining raw egg.
5. This recipe should be baked for 20-25 minutes. when heating the oven to 200ºC.

Advice. It is convenient to work with the dough after greasing the surface of the table and hands with vegetable oil.

Rasstegai with stewed cabbage is a classic of Russian cuisine. You will need dough prepared according to the usual recipe and the following ingredients:

• cabbage - 1 large head;
• onions and carrots - 1 pc.;
• vegetable oil - for frying;
• drinking water - 1 tbsp.;
• salt, pepper - to taste;
• egg - 1 pc.

1. To fill the pies, finely chop the cabbage, onion, and grate the carrots.
2. Fry the carrots and onions in a frying pan, and then add all the cabbage shavings to it.
3. Simmer over low heat, covered, until the cabbage softens. Season.
4. Start and form pies. Brush with egg. Bake on a baking sheet for 40 minutes. at 180ºС.

Pie with cottage cheese

To fill the curd pie you need the following products:

• cottage cheese - 500 g;
• sour cream - 200 g;
• sugar - 5 tbsp. l.;
• egg - 1 pc.

The dish will be dessert, so the dough should be made more rich. To do this, increase the amount of yeast to 1.5 tsp, and also add a glass of kefir and one egg. But no butter is required. Mix all ingredients and leave for 30 minutes.

Advice. While the pie dough is rising, knead it occasionally.

Once the dough is formed and risen, preparing a rich pie is easy. Order:

1. Mix cottage cheese and sugar thoroughly. Add sour cream. It is desirable that it has medium or high fat content.
2. Make the pies. Let it brew, brush with egg and place in the oven.
3. Bake for approximately 20 minutes. until a golden crust forms.

Pies always turn out filling and tasty. This does not depend on the quality in which you serve them: as a salty snack or a rich golden dessert. The recipe does not prohibit experimenting and trying fillings that differ from the classic version.

What filling do you make for pies?

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