Chopped meat - the product is very versatile. He will not let you go hungry, and the number of dishes that can be cooked with minced meat is simply amazing!

Since our site is dedicated to pies and similar flour products, I suggest you familiarize yourself with this small selection of recipes.

Minced meat can be different, here I will not establish a rigid framework like: here minced meat is only from pork, and here from beef. Often minced meat is generally prepared from different types of meat in certain proportions. Therefore, choose for yourself. The only thing I will note is that minced meat is everywhere meat, not fish. And yet, yes, I think the bird is also meat.

Minced pies

Minced pies (in a pan)

Regular. It is easy to prepare, but the taste is simply delicious. Very nutritious!

Ingredients:

Filling:

• Minced beef - 800 g.
• Bulb onions - 1-2 pcs.
• Salt - 1 tsp
• Ground black pepper

Dough:

• Dry yeast - ½ tsp
• Water - ¼ glass
• Milk - 250 ml.
• Eggs - 2 pcs.
• Vegetable oil - 100 ml.
• Sugar - 1 tbsp. a spoon
• Salt - 1 tsp
• Wheat flour - 650 g.

Preparation

Fry the minced meat in a pan. When it's almost done, add the finely chopped onion. Cook until the onions are translucent and tender. Add pepper and salt.

Stir the yeast in warm water. After 10 minutes, pour into warm milk. Add eggs, sugar, salt, butter. Whisk together.

Gradually add flour, knead the dough.

Place the dough in a large bowl, cover with a towel. Leave it on for 1.5 hours.

When the dough is 2 times larger, take it out. Knead.

Cut into pieces. Roll them out. You should get cakes with a diameter of 13-15 cm.

Put 1-2 tbsp in each. spoons of filling.

Pinch the edges, mold the pies.

Pour oil into the pan so that it covers the bottom by 2 cm. Heat.

Put the pies in a skillet, fry over medium heat on one side and the other, until they change color.

Minced meat pies in the oven (step by step recipe with photo)

Delicious minced meat pies baked in the oven. In this recipe, we will cook the minced meat ourselves. But nothing prevents you from buying a ready-made one.

Ingredients:

• Wheat flour - 700 g.
• Butter - 70 g.
• Salt - 1 tsp
• Sugar - 1 tbsp. a spoon
• Dry yeast - 10 g.
• Eggs - 2 pcs.
• Milk - 100 ml.

Filling:

• Beef - 700 g.
• Milk - 20 ml.
• Egg - 1 pc.
• Ground black pepper
• A few peas of allspice
• Salt - 0.5 tsp
• Bow - 2 heads

Preparation

First, knead the yeast dough for the pies.

1. Add yeast to warm water (100 ml). Stir and let it brew for 10 minutes.
2. Mix melted butter with milk. Add sugar, eggs, salt and mix well.
3. Mix the foamed yeast with the oil mixture.
4. Add flour and knead the dough. Add a little water if necessary. Leave the dough for an hour or two to swell.

The next step is stuffing with minced meat for pies

Pass the meat through a fine-perforated meat grinder, mix with finely chopped onion.

Beat in an egg, pour in milk. Pepper, salt, stir. Refrigerate until dough is fine.

Do I need to fry minced meat for pies? Not always. It's not obligatory.

In this recipe, we will not fry the minced meat. It will bake well in the oven.

We take out the dough, knead, roll out the cakes.

In each we put 1-2 tbsp. minced meat spoons.

We pinch the edges, form pies.

Lubricate the baking sheet. We put the first batch of pies. The pies should be at a distance of 3 cm from each other, so as not to stick together. They should lie down for 5-10 minutes like this, fix the form, so to speak.

If desired, you can also grease the pies with a beaten egg.

We send it to the oven, preheated to 200 degrees, for 20 minutes.

Puff pastry pies with minced meat in the oven

Ingredients:

• Minced meat - 500 g.
• Puff pastry (unleavened) - 600 g.
• Bulb onions - 2 pcs.
• Salt - 0.5 tsp
• Ground black pepper
• An egg to grease
• Vegetable oil to fry

Preparation

First, we will make minced meat for the pies, since the dough is already ready.

Peel the onion, chop finely.

Mix onion with minced meat, pepper, salt. Mix. The filling is ready.

Roll out the dough. We divide into rectangles or squares, as you like.

Put minced meat in the middle of each layer of dough.

Clamp it as you like. Triangle, envelope - it doesn't matter.

Put the pies on a greased baking sheet.

Anoint the pies with a beaten egg. Make small incisions on the top so that the pies do not swell.

We put in an oven preheated to 200-220 degrees, bake for 15-20 minutes.

Each housewife has her own recipe for meat filling for pies and pies. Some housewives prepare meat filling from boiled meat, some prefer to prepare the filling from fresh minced meat.

You can take any meat for the filling, you can combine several types of meat in the meat filling. You can cook dietary meat filling, you can cook a hearty one, it all depends on your wishes.

Personally, I prefer to prepare meat filling for pies and pies with fresh minced meat. A prerequisite is 70% minced pork and 30% beef. In such a proportion, the filling is very juicy and not very greasy.

Of the additional ingredients, it is advisable to use a lot of onions, it will also give the filling juiciness and sweetness, you can, if desired, add carrots, various spices.

Let's prepare products according to the list.

Peel the onions and cut them into small cubes.

Pour vegetable oil into the pan, put the pan on the fire and let the oil warm up, add the chopped onion and fry the onion until transparent over medium heat for 7-10 minutes.

IMPORTANT: the onion should not burn or brown, otherwise it will add bitterness to the filling, but we do not need it!

Add the mixed minced meat to the fried onions. I have minced meat twice in a meat grinder.

Add salt and black pepper to the minced meat to taste. At the end of cooking, you can taste the minced meat again and add a little salt or pepper.

Simmer the minced meat with onions for another 20 minutes over low heat, stirring occasionally, the filling should not be fried - only stew.

IMPORTANT: using a wooden spatula or fork, carefully break the minced meat lumps so that we get a homogeneous filling.

The finished minced meat should be soft, you need to cook it until all the liquid has evaporated.

IMPORTANT: if the liquid has evaporated, and the filling is still harsh, add 2 tbsp. hot water and simmer the filling a little longer, until tender.

The meat filling for pies and pies is ready!

With such a filling, not only pies and pies, but also pancakes are very tasty.

Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A wonderful opportunity to satisfy a slight hunger, please your family and remember your own childhood - pies with minced meat. Baked, fried, made from butter, puff or unleavened dough, they are perfect in any version. Recipes for meat filling and dough are kept in family notebooks, passed down from generation to generation.

How to make meat pies

Do you have a signature baking recipe? Do you know how to cook pies with meat so that they delight not only with their taste, but also with their beautiful appearance, mind-blowing aroma? If not, it's time to learn it. First, decide on the type of dough, cooking method and filling. Simple (unleavened), puff and butter doughs produce different baked goods. Pies fried in vegetable oil are good. If they are stuffed with raw minced meat, they are called whites. Pie dough can even be made from potatoes.

How to prepare meat filling

Have you decided what is outside? After that, you need to decide what the inner world of your baking will be like. Meat filling for pies is made from raw, fried or boiled beef, pork, lamb. You can use poultry (turkey, chicken) or rabbit meat. Lovers of offal will be pleased with simple and complex fillings with liver. Minced meat is often mixed with vegetables, some types of fruits, stuffing fried or baked pies with this mixture.

Do I need to fry

How many housewives - so many secrets. Some of them prefer to fry minced meat for pies, others do not. Boiled meat in minced meat turns out to be tender, children with such a filling are happy to eat pastries. Fried minced meat with the addition of spices and sautéed onions becomes more piquant. You can try the filling of raw meat, twisted and fried with onions in a skillet. It is important to remember: when you start sculpting pies, the filling should be cooled down.

Recipes

Try different things to pick the best. Below are ten options for making dough and filling. These are basic recipes, experienced housewives can change them, replacing some ingredients with analogs. Experiment with toppings to find out what your loved ones like best. Don't be afraid to try new, unusual dough. With yeast, soda, puff, unleavened, shortbread and even potato - each of them deserves to become the basis of your baking. Choose your recipe for pies, let your house smell of fresh baked goods more often.

In the oven

• Servings Per Container: 6 (12 pieces).
• Calorie content: 1200 kcal (different for each recipe)
• Cuisine: Russian.
• Difficulty: Medium.

The simplest recipe for pies in the oven does not require expensive products. Everything you need is sure to be found in your kitchen. Use boiled beef or pork for the filling. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have enough time to cook; the pie dough should work well.

Ingredients:

• wheat flour - about 700 g;
• dry instant yeast - 1.5 tsp;
• milk (water) - 1 glass;
• sugar - 2 tbsp. l;
• sunflower oil - 50 ml;
• salt - 1 tsp;
• boiled fillet - 0.3 kg;
• onion - 1 pc.;
• spice.

Cooking method:

1. Dilute sugar, dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should look like pancake dough. Add salt, vegetable oil (three tablespoons), mix. Gradually stirring in all the remaining flour, roll into an elastic ball of dough. Cover it with a clean towel, leave for two hours.
2. While the dough is coming up, cook the filling. Twist the boiled fillet and peeled onion in a meat grinder or cut very finely. Fry the mixture using the rest of the vegetable oil. Do not forget to add salt and spices.
3. Wrap the dough that has come up with your hands, knead slightly. Tear off small pieces from the ball, form circles 0.5-0.7 cm thick from them. You can do this simply with your fingers or use a rolling pin.
4. Gently place a spoonful of the cooled filling inside the workpiece, carefully fasten the edges, place the products on a greased baking sheet.
5. Cover the blinded pies with a towel and place in a warm place for 20 minutes.
6. Bake in an oven preheated to 180-200 degrees. Baking time is 20 minutes.

Fried

• Cooking time: about 3 hours.
• Calorie content: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: Medium.

Belyashi, or fried meat pies, are a great way to satisfy your hunger, keep warm and get incredible pleasure. Their counterparts exist in the kitchen customs of different nations. In Russian traditions, they are served with soup, broth, and other hot first courses. There are people who like to eat them with sweet tea. The classic filling for pan-fried pies includes beef and half-fat pork, with onions and garlic added, but this is not required. Any high-quality minced meat is suitable for whites.

Ingredients:

• wheat flour - 900 g;
• milk - 0.5 l;
• yeast - 50 g;
• sugar - 2 tbsp. l .;
• margarine - 200 g;
• egg - 2 pcs.;
• pork pulp - 250 g;
• beef pulp - 250 g;
• onion (large) - 1 pc .;
• garlic - 2 cloves;
• white loaf - 60 g;
• kefir - 0.5 cups;
• salt pepper.

Cooking method:

1. Make a brew: Dissolve yeast, sugar and one glass of flour in warmed milk. Leave the mixture warm for forty minutes to ferment. It should rise under cover (cover, film).
2. In the meantime, you need to cook the minced meat. Chop the meat product together with the onion (you can use an electric meat grinder), mix. Soak bread with kefir, add the mixture to the meat preparation. Salt, season with pepper.
3. Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while stirring with a spoon. Then put the dough mass from a bowl on the table, knead with your hands, adding flour. The dough should become elastic. Cover it and leave to come up in a warm place.
4. After an hour, you can shape and fry the whites. Knead a small piece of dough with your fingers or roll it into a round crust. You need to put a spoonful of the filling strictly in the middle of the workpiece. Tape up the edges, pulling them towards the center to form a pouch. Shape the bag into a flat cake. A small hole should remain on one side.
5. In a frying pan with boiling oil, lower the whites first with the side with the hole. Fry over medium heat until the desired golden brown color. Then turn the whites over and keep in the skillet until the other half is cooked.
6. Place items on a platter and cover with a clean cloth (towel). It is better to eat whites hot.

Puff

• Cooking time: about 3 hours.
• Servings Per Container: 8-10 (16-20 Servings).
• Calorie content: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: Medium.

Puff pastry is the aerobatics of home baking, you will have to tinker with it. But the time and effort spent will not be in vain: puff pastry pies will certainly delight your guests. Even a picky child will not be capricious at the sight of such a delicacy. Layering is achieved by a special method of kneading the dough, when it is repeatedly rolled up and layered with butter. So you can stratify yeast simple or butter.

Ingredients:

• wheat flour - 0.5 kg;
• margarine - 400 g;
• egg - 1 pc.;
• salt - 1/2 tsp;
• vinegar 7% - 1 tbsp. l .;
• water from the refrigerator - 200 ml;
• boiled chicken fillet - 2 pcs.;
• onion - 1 pc.;
• olive oil - 2 tablespoons l .;
• greens (dill, parsley) - a small bunch.

Cooking method:

1. Break an egg into a bowl with graduated marks, add salt, vinegar, stir thoroughly. Add as much very cold water as needed to make 250 ml of the mixture. Refrigerate liquid.
2. Pour a pound of flour directly onto the table. Armed with a coarse grater, chop the margarine. Dip it in flour more often as you rub it. Toss the margarine shavings with all the flour.
3. Spread the flour and margarine mixture in a heap, make a depression on the top, and gently pour in the liquid from the refrigerator. Stir quickly to form a lump. It cannot be kneaded, only squeezed, collecting small fractions of margarine and flour from the table.
4. Keep the finished lump in the refrigerator for at least two hours (it is better to start the dough in advance, six or ten hours before).
5. Prepare the filling: twist the boiled fillet, fry with finely chopped onion. Remember to salt, season with spices, and add chopped herbs to taste.
6. Cut a piece of dough, roll it into a layer, form pies of any shape and bake immediately.

Juicy

• Cooking time: about 3 hours.
• Calorie content: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: Medium.

Pies with minced meat in the oven are tasty and juicy. Raw meat, when baked, forms a lot of juice. Pastries soaked in it in the middle and covered with a golden brown crust on top are not only fragrant, but also incredibly beautiful. Take the meat that you like the most. With tender veal, a dietetic product is obtained, suitable for baby food. Men will appreciate the pork collar filling, while poultry lovers can use minced chicken.

Ingredients:

• wheat flour - 0.6 kg;
• butter - 70 g;
• pressed yeast - 25 g;
• milk - 100 ml;
• egg - 3 pcs.;
• sugar - 2 tbsp. l .;
• boneless pulp - 350 g;
• salt - 1 tsp;
• black pepper.

Cooking method:

1. Put the dough: dilute the yeast in warmed milk (90 ml), add sugar, leave for 30-40 minutes.
2. Melt butter in 100 ml of hot water, cool to 30 degrees. Add a couple of eggs, stir well.
3. Combine the mixture with the dough in a deep bowl. When adding flour in parts, knead a soft, elastic dough (it should stick a little to your hands).
4. Cover the dough with a cloth or plastic, leave in a warm place to come up. You can continue working with it no earlier than an hour later.
5. Prepare the minced meat by turning the meat and onion twice in a meat grinder. Salt, pepper, white of one egg. Add the remaining 10 ml of milk. The minced meat filling for pies is ready.
6. Divide the dough into 10-12 koloboks of the same size, roll them out with a rolling pin, turning them into circles 5-7 mm thick. Place the meat blank with a spoon, placing it in the center of the circle. Blind the edges to form a patty.
7. Using a silicone brush, brush the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal oven temperature is 190 degrees.

Yeast

• Cooking time: about 3 hours.
• Servings Per Container: 5-6 (10-12 Servings).
• Calorie content: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: Medium.

Classic yeast pies are produced in large factories, small bakeries and at home. A step-by-step recipe with a photo for such baking is popular and affordable. The dough described below is versatile. It is used to bake buns, sweet and savory pies. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, if desired, fried with onions and spices.

Ingredients:

• wheat flour - about 700 g;
• dry yeast - 2 tsp;
• sugar - 3 tbsp. l .;
• salt - 1 tsp;
• milk - 1 glass;
• egg - 3 pcs.;
• vegetable oil - 6 tbsp. l .;
• minced meat - 0.5 kg;
• onion - 1 pc.;
• ground pepper.

Cooking method:

1. You can entrust the work of kneading the dough to “professionals”. Use a bread maker or a food processor with a kneader function, they can do it just as well as you.
2. If this is not possible, mix some of the sifted flour with yeast and sugar. Combine eggs, salt, milk, vegetable oil (three tablespoons), add flour with yeast to this, stir with a spoon.
3. Add the remaining flour, knead. You should have a tender, soft but firm dough. Leave it to come up for one hour.
4. Prepare the filling. Chop boiled meat and onions in a meat grinder, fry, add salt, your favorite spices.
5. Shape the patties by lifting a piece from the dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
6. Brush each cake with a beaten egg. You can simply dip them in the egg mass, but it is more economical with a brush. Bake in a hot oven until golden brown.

With meat and rice

• Servings Per Container: 5-6 (10-12 Servings).
• Calorie content: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: Medium.

To cook pies with meat and rice in the oven, you can use any suitable dough: simple, yeast, puff, or even shortbread. Each of these baked goods will be different, but each one will taste great. Rice and meat complement each other perfectly, green onions bring this duo to perfection. Choose the dough to your taste - and get down to business!

Ingredients:

• wheat flour - about 700 g;
• dry yeast - 2 tsp;
• sugar - 3 tbsp. l .;
• salt - 1 tsp;
• milk - 1 glass;
• egg - 3 pcs.;
• vegetable oil - 3 tbsp. l .;
• minced pork - 250 g;
• boiled rice - 250 g;
• bouillon cube - 1 pc .;
• green onions - 5-6 pcs.;
• ground pepper.

Cooking method:

1. Prepare the dough in a bread maker or food processor. To do this, pour liquid ingredients (milk, two eggs, vegetable oil) into the container, pour dry ingredients on top (flour, sugar, two teaspoons of yeast and sugar). Switch on the "kneader" program.
2. In the meantime, cook the minced meat. Fry the minced meat in a pan. Fatty pork does not need additional oil for frying. In a non-stick skillet, bring the meat until tender, add the mashed stock cube and some water, and simmer for three minutes.
3. Mix the minced meat with boiled rice, add salt to taste and add pepper. Chop the onion feathers, mix them with the minced meat.
4. Roll out the dough, cut out round blanks, put the filling in each large spoonful, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
5. Grease the pies with an egg and bake until golden brown. The temperature in the oven must be at least 180 degrees. Baking time is about 40 minutes.

Open

• Cooking time: about 2 hours.
• Servings Per Container: 5-6 (10-12 Servings).
• Calorie content: 251 kcal.
• Cuisine: Tatar
• Difficulty: Medium.

These open meat pies are one of the most famous dishes of Tatar cuisine. Echpochmaks, as the Tatars call them, have a complex filling of meat, potatoes and onions. When baking, broth is added to them, which makes the pie amazingly tender. It is important to prepare the minced meat correctly: cut meat and potatoes into small cubes, rub onions on the shallow side of the grater. The smaller the potato cubes, the more filling will fit in the echpochmak (and there should be a lot of it).

Ingredients:

• wheat flour of the highest grade - 600 g;
• milk - 1 glass;
• margarine - 125 g;
• dry yeast - 2 tsp;
• sugar - 1 tbsp. l .;
• lamb or beef pulp - 600 g;
• potatoes - 500 g;
• onions (large) - 2 pcs.;
• butter - 100 g;
• egg - 1 pc.;
• broth - 2/3 cup;
• salt pepper.

Cooking method:

1. Dissolve yeast and sugar in warm milk, add melted margarine, a little salt. Pour flour in parts, knead the thick dough.
2. Chop meat, potatoes, grate onions. Mix the filling components, pour melted butter over the mixture, stir. Use pepper as a seasoning. Season with salt to taste.
3. Roll out the dough, cut out round blanks. Spread the filling on the middle of the cake, form a triangle out of it. Raise the edges of the dough to the middle on three sides, mold, leaving a hole in the middle. You will get a triangular open pie.
4. Cover the holes with "lids" - pieces of dough, they will need to be removed later.
5. Gently transfer the triangles to a baking sheet, brush with a beaten egg, bake.
6. 10 minutes before the end of the process, remove the baking sheet from the oven, remove the "lids", pour a couple of spoons of broth inside each pie, return to bake. The total baking time is about 45 minutes, the temperature is 180-200 degrees.

On kefir

• Cooking time: up to 40 minutes.
• Servings Per Container: 5-6 (10-12 Servings).
• Calorie content: 234 kcal.
• Cuisine: Russian
• Complexity: simple.

Quick yeast-free fried kefir pies are a great solution if you need baking urgently. It is convenient to take them with you to a picnic, put them in a lunchbox for a schoolchild or a student. Unlike yeast dough, kefir dough does not need long kneading, it does not need time to come up. For such pies, use boiled fillet minced meat to your taste. You can add fried onions, carrots or any fresh herbs to it.

Ingredients:

• wheat flour - 600 g;
• kefir - 300 ml;
• soda - 1/3 tsp;
• vegetable oil - 4 tbsp. l .;
• sugar - 1 tsp;
• salt - 1/3 tsp;
• minced meat - 400-500 g.

Cooking method:

1. Pour flour into a bowl with a slide, make a depression in the center. Mix kefir, butter, salt, sugar and soda. Pour the resulting liquid into flour, kneading the dough. It should stick slightly to your hands.
2. Roll out the dough in a layer, cut out blanks from it in the form of circles.
3. Place the filling in the center of the circle, form the product of the desired shape.
4. Toast the cakes, turning them several times.
5. Place ready-made pies in a container with a lid.

With cabbage

• Servings Per Container: 5-6 (10-12 Servings).
• Calorie content: 234 kcal.
• Purpose: savory pastries, for soup.
• Cuisine: Russian
• Complexity: simple.

As a variation on the previous recipe, try making cabbage and meat patties. So that the taste of the meat is not "lost", the share of cabbage should not exceed 50%. It is fried or stewed with onions, carrots, tomatoes. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling is in perfect harmony with the kefir dough. Use only refined oil for frying.

Ingredients:

• wheat flour - 600 g;
• kefir - 300 ml;
• vegetable oil - 4 tbsp. l .;
• soda - 1/3 tsp;
• sugar - 1 tsp;
• salt - 1/3 tsp;
• minced beef or lean pork - 250 g;
• fried or stewed cabbage - 250 g;
• salt, spices.

Cooking method:

1. Pour soda, salt, sugar into kefir, stir. Add vegetable oil. Pour this mixture little by little into the flour, folded in a bowl in a slide, quickly mix in a lump of dough.
2. While you are doing minced meat, do not let the dough weather - pack it in a bag. A cling film is also suitable for this.
3. Fry minced meat in a pan until cooked, combine with stewed cabbage.
4. Using a rolling pin, roll out a part of the dough into a layer 0.5-0.7 cm thick. Cut circles with a glass, fill them with meat and cabbage filling. Glue the edges of the pie tightly. Fry, starting from the side where the seam is.
5. Place the finished pies in a saucepan, cover with a lid or plastic wrap.

With potatoes

• Cooking time: about an hour.
• Servings Per Container: 5-6.
• Calorie content: 187 kcal.
• Purpose: breakfast, main course.
• Cuisine: Russian
• Complexity: simple.

Pies with meat and potatoes are different. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (called zrazes) are fried in oil and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or potatoes boiled in a uniform, twisted in a meat grinder. Boiled and fried meat is used as minced meat. Warm fragrant zrazy is a wonderful breakfast for the whole family.

Ingredients:

• potatoes - 600 g;
• egg - 2 pcs.;
• boiled veal - 400 g;
• onion - 1 pc.;
• vegetable oil - 100 ml;
• salt pepper.

Cooking method:

1. Boil potatoes in their skins, peel, mince. Add salt, eggs and knead until smooth.
2. Chop the onion, chop the meat fillet in a meat grinder. Fry the onions in oil until golden brown, add the minced meat, continue to fry for about five minutes. Don't forget to stir. Salt, season with pepper.
3. Divide the potato dough into 10-12 equal parts. Knead each piece in the palms of your hands to make a round cake. Place a spoonful of minced meat in the center of it, mold the edges to make a pie. To prevent the potato dough from sticking to your hands, grease them with vegetable oil.
4. Fry the zrazy over high heat on both sides.

With apple

• Cooking time: about an hour.
• Servings Per Container: 4-5 (8-10 pieces).
• Calorie content: 217 kcal.
• Purpose: savory pastries.
• Cuisine: Russian
• Complexity: simple.

Try to make delicious pastries according to a recipe that will seem surprising and even strange to many. Pies with meat and apples are a gourmet dish. It is important to choose the right apple variety. Green, firm, tart are best. Of the old varieties, Antonovka is ideal, of the new ones, Granny Smith. Any dough can be used. If you have never tried pies with such a filling - take the ready-made, puff.

Ingredients:

• ready-made dough, puff - 0.5 kg;
• minced pork - 0.5 kg;
• butter - 30 g;
• onion - 1 pc.;
• green apple (large) - 1 pc .;
• egg - 1 pc.;
• salt pepper.

Cooking method:

1. Fry the onions in butter until lightly browned. Add minced meat to the pan, fry until tender. Salt and season with pepper.
2. Peel the apple, cut it into thin slices.
3. Roll out the dough. Divide it into 8-10 squares. Place minced meat on each piece, cover it with several (3-5) apple slices. Shape into triangular patties by folding the dough diagonally and gliding the edges.
4. Spread the top of the pies with a beaten egg, bake for about 40 minutes in the oven, preheated to 190-200 degrees.
5. These pies are delicious when served warm.

Video

Discuss

Meat pies: step by step recipes with photos

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 mashed garlic to them. Then send the minced meat itself. As soon as the meat starts juicing, 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 each;
• 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 pieces 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.

From minced meat, you can cook a lot of different dishes, including baked goods. Of course, it will not be sweet, but this will definitely not make it less tasty. Juicy and aromatic meat pies, pies, pasties - the names alone make you appetite!

Savory pastries are one of my favorites, especially if they use minced meat for pies as the filling. Juicy, aromatic filling combined with a tender and crumbly dough - what could be tastier! True, it is not always possible to make a truly appetizing meat pie.

I have been looking for such a universal recipe for meat filling for a long time, which would always be successful. Quite by accident I came across minced pork with raw potatoes and onions - this is something incredible! Pies and pies, open and closed, from or any other dough, are simply delicious!

Recipe Information

Cooking method: slicing.

Total cooking time: 15 minutes.

Ingredients (based on 500 g of dough):

• minced pork minced - 400 g
• potatoes - 2 pcs.
• onion - 1 pc.
• ground black pepper - 1/3 tsp
• salt - 1/2 tablespoon

Cooking method

Note to the hostess:

• You also need to be able to choose the right pork for minced meat. There can be many options: from the collar, from the thigh with the addition of fat, etc. The softest will be obtained if you take 3 parts of the tenderloin (sirloin) and add 1 part of lard from the back without the skin. Don't buy white meat - the filling will be dry.

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