Different indicators of beer You can determine the alcohol content of home brews using a hydrometer and hydrometer. To do this, you need to determine the density of the drink before fermentation (initial) and at the end (final): pour a small amount of beer into a glass, immerse

Meat fillings. Chicken stuffing with onions 500 g chicken fillet 2 onion heads 150 ml vegetable oil dried thyme black pepper salt Boil the chicken fillet in a little salted water until tender. Then refrigerate and slice

Different types of rum: white, golden, old and dark White rum is a clear liquid with moderate strength and the mildest taste. The most famous brand is Bacardi - it is such a successful brand that you can buy any of its products without hesitation.

Minced pies are one of the traditional Russian dishes. They are prepared from yeast, sponge, puff pastry. Minced meat, like dough, can be purchased at the store. But the most delicious pies will turn out if you make them yourself.

Products for the test:

• 0.8 kg of flour;
• a glass of milk;
• 3 chicken eggs;
• half a glass of oil;
• 65 ml of heated water;
• 50 g sugar;
• 1 tsp salt;
• 7 g active dry yeast;
• 3 cups sunflower oil for frying.

Minced meat filling for pies:

• 0.7 kg ground beef;
• onion head;
• dried dill and black pepper;
• a spoonful of salt.

Cooking instructions:

1. Fry the minced meat in a dry frying pan until it changes color. Drain off unnecessary fat.
2. Chop the onion and add to the minced meat. Simmer until the onion is translucent. Season with salt and pepper, add dill. Remove for a while to cool the filling.
3. Put the yeast diluted in water to warm until foamy.
4. Heat the milk over low heat. Beat with a whisk all the time, add eggs, butter and salt with sugar in turn. Remove from stove.
5. Put half the flour in a deep container and slowly pour into the liquid with milk. Then the rest of the flour and yeast in turn, mix all the time. Knead the dough until it stops sticking. If there is not enough flour, add more. Cover the dishes with the dough and put them in a warm place. It should double in size.
6. Sprinkle a little flour on the table and lay out the finished dough. Divide it into pieces the size of a golf ball and roll out the cakes about 15cm each.
7. Put a large spoonful of minced meat on each. Pinch tightly, cover prepared pies and leave for 10 minutes.
8. Heat oil to 190 C in a deep frying pan. Fry until golden brown on both sides. Cover the dish with paper napkins and lay out the pastries.

Tip: when frying pies in oil, put napkins after each layer so that the excess is absorbed.

With the addition of rice to the filling

What you need:

• a pound of minced meat from any meat;
• 200 g of rice;
• 2 medium onions;
• pepper and salt;
• sunflower oil.

Prepare the dough as in the previous recipe.

Minced meat and rice pies:

1. Make dough and set aside to increase.
2. Cook the rice in salted water until tender. Leave to cool.
3. Chop the onion into small cubes, fry for a couple of minutes. Throw in minced meat, add pepper and salt, cook for at least 20 minutes.
4. Add rice to the minced meat, mix the filling and remove from the stove, leave to cool.
5. Make dough cakes, fill with filling and seal the edges.
6. Fry as in the previous recipe. Put on a dish with napkins.

Puff pastry

What to make the dough from:

• a kilo of flour;
• 0.8 kg margarine;
• 350 ml of cold water;
• 2 eggs;
• a spoonful of salt;
• 2 more tablespoons of vinegar.

Filling:

• 0.4 kg of minced meat;
• 2 eggs;
• bulb;
• salt and pepper.

Puff pastry pies:

1. Break eggs into a bowl, add salt and vinegar, stir. Pour in water and make an even liquid. Put in the refrigerator.
2. Pour flour on the table. Sometimes dip margarine in it and grate it on a large grater. At the end, combine flour and margarine.
3. Make a slide, there is a small dimple in it. Pour in the liquid part little by little and quickly make the dough. It cannot be kneaded: it must be lifted along the edges to the middle, folded and pressed.
4. Collect the remaining pieces, add the dough to whom and make a rectangular piece. Refrigerate for 2 hours. The ideal time is 10-12 hours.
5. Chop the onion into cubes, combine with minced meat. Season with salt and pepper, beat in 1 egg and stir until smooth.
6. Remove the dough from the refrigerator, roll out and cut into squares. Divide the remaining egg into white and yolk.
7. Grease the edges of the squares with protein, lay out the minced meat and make triangular patties. Make a couple of cuts on top, place parchment paper on a baking sheet and distribute the pies.
8. Grease the top of the dough with yolk, then the color will be rosy. Bake in the oven at 190 C for 40 minutes and serve immediately after cooking.

Oven baked meat pies

Ingredients for the dough:

• 270 ml of milk;
• a kilo of flour;
• 2 tablespoons of dry yeast;
• 70 ml of sunflower oil;
• 1 egg;
• 20 g sugar;
• 7 g of salt.

For filling:

• 0.9 kg minced lamb and beef;
• 1 onion;
• 2 carrots;
• vegetable oil;
• 5 g salt;
• 3 g ground pepper;
• yolk to grease the top.

Recipe for minced meat pies in the oven:

1. Combine heated milk with yeast. Beat in an egg, add sugar and salt. Make a homogeneous composition.
2. Pour flour little by little, knead an elastic dough. Add oil and knead again. Remove in heat for an hour, crumple 1-2 times.
3. Chop the onion finely, skip the carrots through a coarse grater. Warm up a frying pan and fry the onions for a couple of minutes, add carrots, then minced meat. Season with salt and pepper, simmer until tender.
4. Put the minced meat on the formed dough cakes. Make pies, place on a baking sheet and brush with yolk solution.
5. Cook at 200 C for 20 minutes.

With minced chicken

Ingredients for the filling:

• a kilo of boneless chicken;
• 3 onions;
• 4 cloves of garlic;
• a spoonful of salt and pepper.

Recipe for minced chicken pies:

1. Make yeast dough.
2. Send the chicken to a meat grinder, garlic and onions there. Season with salt and pepper.
3. Fry in sunflower oil and cool.
4. Make round dough and fill. Pinch the edges.
5. Oil the form and distribute the pies over it. Brush with strong tea for a golden brown crust. Cook for 40 minutes at 180 C.

How to fry deliciously with cabbage

What is needed for the viscera:

• a small head of cabbage;
• 1 onion;
• a pound of minced pork;
• pepper, salt;
• sunflower oil.

Minced meat and cabbage pies:

1. Make yeast dough from the first recipe and remove for a couple of hours.
2. Finely chop the cabbage and part of the onion, send to fry for 10 minutes. Add pepper and salt, simmer over low heat until tender.

What to make the dough from:

• 2 kg of potatoes;
• 100 g wheat flour;
• 2 eggs;
• 2 tbsp. l. corn flour;
• 3 tbsp. l. sunflower oil.

Filling:

• a pound of minced veal;
• 70 ml of vegetable broth;
• 1 onion;
• 2 tablespoons of olive oil;
• spices, salt.

How to make minced potato pies:

1. Heat the oven and bake the washed potatoes for 45 minutes at 200 C. Cool and break into pieces.
2. Mix it with an egg, 2/3 wheat flour and send to a blender.
3. Chop the onion into small cubes, grind the spices into powder. Fry the onion and seasonings, add the minced meat after 1-2 minutes, then the broth and simmer for a quarter of an hour. Add salt.
4. Spread the remaining flour on the table. From the potato dough, make flat rounds, fill with minced meat and form round pies.
5. Heat the butter, roll the pies in corn flour and fry.

Somehow, quite recently, our family had a wonderful occasion to get together, but not all together, but only girls - I have two of the most wonderful sisters in the world ...

And so with our little girlish company we were sitting in a small, but very cozy establishment, communicating nicely and having a great time ... When it came time to have a bite, the hero of the occasion surprised us very, very much - they brought us ... dumplings as a treat! ..

There were a lot of them, small such, neat, poured with thick and fat sour cream ... But most of all I was struck by their taste, or rather - the filling! These dumplings were with meat! Yes, so delicious that you could just swallow your tongue! ..

I can only say that we ate them in an instant - somehow they disappeared so imperceptibly for us, and my sister admitted that she had long wanted to feed us with them ... And we, like three inveterate housewives, began to discuss how such a delicious meat filling is prepared - juicy, tender, downright melting in the mouth ...

One of the sisters said that she also does something like this and revealed all her secrets ... As it turned out, she uses it not only for dumplings, but also for pies, pancakes, etc.

The next morning I could not resist - I ran to the market for meat, cooked this marvelous meat filling and baked a family of pies ... The pastries turned out to be incredibly tasty, the filling reminded many of the ones that surprised me so pleasantly, so I will share with you all the intricacies of its preparation ...

So, what do we need:

300 g pork pulp

3 onions (2 larger and 1 smaller)

vegetable oil (for frying)

bay leaf

Recipe complexity: below average

Time required to prepare meat filling: about 3 hours

Servings: enough filling for 2 baking sheets of pies

Proposed action:

A piece of veal tenderloin and pork pulp must be thoroughly rinsed under running water, and then allowed to drain off all excess liquid - I always do this after purchasing meat at the market or in a store.

Then we put the meat in a saucepan, completely fill it with water and put it on fire. After boiling, remove the foam, add 2 tsp. salt, peeled onion (the smaller one), peppercorns and lavrushka. Reduce heat and cook, covered, for an hour.

Cool the finished meat completely.

While the boiled pork and veal are cooling down, finely chop the remaining onion into cubes.

We put it in a pan with already heated vegetable oil and fry it, letting in quite a bit of salt - the onion should become golden and aromatic.

We also cool the fried onion and put it in a blender bowl or pass it through a meat grinder - it needs to be converted into mashed potatoes.

We also pass the cooled meat through a meat grinder. I want to note that the broth in which the meat was cooked, although not all of it, is still needed, so do not rush to use it.

Put the chopped meat and onions in a frying pan preheated with oil and start frying, adding a little black ground pepper (if you wish, you can add other spices).

Stirring occasionally, add the broth (about 150-170 grams) and simmer over medium heat under the lid for about 10 minutes. The minced meat becomes soft and tender, acquires the consistency of a pate - this is just what we need.

Almost every housewife tries to learn how to bake hot and ruddy pies. This is both a decoration for a festive table and just a very tasty dish for the whole family. There are a lot of fillings for pies. However, the meat one is the most popular. It can be prepared from different types of meat, including mixtures thereof. For example, the filling of pork and beef mixed in equal proportions is very tasty.

The preparation of the filling always starts with the preparation of the meat. The selected piece must be thoroughly washed, freed from the bone, if any, and from its fragments.

Boiled meat can be used to form a filling - purely meat or with the addition of various fillers.

Classic meat filling from boiled meat

Must:

500 g of boiled meat,

1 carrot,

1 onion,

3 tbsp. tablespoons of vegetable oil

5 tbsp. l. broth,

salt and black pepper to taste.

How to cook:

First you need to grind the boiled meat in a meat grinder or blender. In the absence of them, you can simply cut it very finely with a knife.

Then you should grate the carrots on a coarse grater, cut the onion into small cubes and fry them in heated vegetable oil in a pan.


Frying should be continued until the vegetables are golden brown.

Once the onions and carrots have reached the desired state, add boiled meat to them and fry the filling for about three minutes.

The mixture should be thoroughly mixed, salt and pepper, and then gradually pour 5 tbsp. spoons of broth.

Raw minced meat filling

Must:

500 g minced pork or a mixture of pork and beef,

1 onion,

butter,

ground black pepper and salt to taste.

How to cook:

The onion must be peeled, chopped into small cubes and fried in butter until translucent.


Then add minced meat to it and fry the mixture until a crust forms.


During frying, the minced meat must be constantly stirred and kneaded with a fork to prevent the formation of lumps.


In conclusion, add pepper, salt to the filling and simmer it for about 10 minutes under a closed lid.

You can diversify this filling by adding a chopped boiled egg, herbs or fried mushrooms.


If, despite stewing, the filling turned out to be dry, you can add moderately juicy fresh vegetables, for example, bell peppers or finely chopped cabbage, or a tablespoon of medium fat sour cream to it.

In addition, light grains such as rice can be added to meat fillings. It goes well with pork filling. Boiled potatoes, mashed in mashed potatoes, are sometimes added to beef.

But whatever filling is used, it should be laid out on the dough only when it has cooled down.

The hut is red in the corners, and the table is with pies. In Russia, pies were considered an exclusively festive dish. We can have a feast today. The meat filling for the pies will be the highlight that will blow your mind even for gourmets. We will reveal all culinary secrets without hiding anything.

Who is who in the kitchen?

The filling for meat pies is a classic. Remember the joke: “- What are the pies with? - With meat. "Did it bark or meow?" This joke is creating skepticism among store lovers. It is for this reason that it is best to make homemade pies. You will surely know what is inside.

At first glance, it might seem that meat filling for yeast dough pies has only one cooking option. Ready to turn your culinary mind around? Then hurry up to explore the main types of fillings:

• from raw meat;
• from boiled fillet;
• from fried meat;
• with the addition of cheese, herbs, mushrooms and vegetables.

You can endlessly list the options for preparing meat filling. But the classic remains unchanged: its basis is meat or minced meat.

Before we start the culinary battle, let's discuss some of the nuances:

• pork, beef, veal or chicken fillet are suitable for the filling;
• the pledge of juiciness lies in the amount of onion added;
• the finer you cut the onion, the tastier the filling will turn out;
• twist the meat to the consistency of minced meat, subject it to heat treatment, and then chop it again;
• you can add boiled potatoes or fried mushrooms;
• mushrooms release moisture, and getting rid of it is simple: first, sweat them raw in a dry frying pan, and then just add oil;
• spices can and should be added, of course;
• provencal spices, marjoram and basil, peppers, chili, garlic, dried herbs - whatever you please;
• chicken fillet in itself is rather dry, but we will eliminate this drawback by filling;
• the filling is prepared from milk and toasted flour;
• hearty filling is prepared in combination of meat with boiled rice or buckwheat;
• boiled liver will give softness to the meat filling, but it must be crushed to the consistency of mashed potatoes.

Satisfy your hunger

The filling for minced meat pies is very simple to prepare. Lazy housewives can buy ready-made minced meat, experienced ones will make it themselves. Pork is fatty, juicy and tasty, beef is tender. And their combination is incredibly appetizing and aromatic. In the choice of meat for minced meat, you are absolutely free. We will not impose on you other people's opinions and tastes.

Composition:

• 0.5 kg of minced meat;
• 50 g butter;
• 1 onion;
• 3 tbsp. l. refined vegetable oil;
• ½ tsp salt.

Preparation:

Let's make a culinary sensation

Of course, meat is a satisfying product. But so that after the pies you do not remain hungry, add some boiled rice to the filling. In this case, your personal best will be 3-4 pies in one sitting.

Composition:

• 450 g minced meat;
• oregano and thyme to taste;
• 450 g of rice groats;
• 1-2 onions;
• 1-2 pcs. sweet bell peppers.

Preparation:

1. We are not discussing today the peculiarities of dough preparation, but we will give a little advice: always start with kneading the base.
2. Let's create a beautiful picture of vegetables: chop the onion and sweet bell peppers.
3. Take refined vegetable oil and fry vegetables in it.
4. Approximately in the middle of the cooking process of vegetables, add spicy notes by adding spices.
5. Now you can send the minced meat on a long voyage, that is, in a frying pan.
6. Simmer the filling until fully cooked.
7. Tip: As soon as the meat is cooked through, put the pan off the stove, otherwise the juice will evaporate over time.
8. Be sure to wash the rice groats. The source water must be crystal clear.
9. Observing the culinary rules, we will bring the rice to readiness.
10. Before adding the rice to the minced meat, put it in a colander. We do not need excess water, especially since it can become a fly in the ointment in the barrel of our meat filling.

"Give me a foothold and a pie"

Archimedes' catch phrase for many of us has become a life credo. To work well or accomplish a feat, you need to refresh yourself. Meat-filled pies are what you need. Celery will add juiciness, mushrooms - spice, and potatoes - satiety.

Composition:

• 150 g boiled potatoes;
• 2-3 onions;
• 3-4 pcs. garlic cloves;
• 200-300 g of fresh mushrooms;
• celery stalk - to taste;
• 500 g minced meat;
• sage and rosemary to taste;
• butter.

Preparation:

1. We will prepare the potatoes right away: first, we will perform the rough work, and then we will boil it.
2. Mashed potatoes or sticks are a matter of taste.
3. The butter will act as a base for frying mushrooms, onions and celery root.
4. Feel the exquisite scent of this mixture?
5. A little trick: we will use finely ground sea salt for this filling.
6. At the same stage, add seasonings.
7. If you are using twigs, throw them away after they have done their job.
8. Add minced meat to the pan.
9. Let's bring everything to full readiness.
10. The final touch with the culinary brush: add the potatoes and mix everything well.
11. Now you can tinker with the dough.