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 pastry or unleavened dough, they are wonderful in any design. Recipes for meat filling and dough are kept in family notebooks and passed down from generation to generation.

How to cook meat pies

Do you have a signature recipe for such baked goods? Do you know how to prepare meat pies so that they delight not only with their taste, but also with their beautiful appearance and breathtaking aroma? If not, it's time to learn how to do it. First, decide on the type of dough, cooking method and filling. Various pastries are made from simple (unleavened), puff pastry and butter dough. Pies fried in vegetable oil are good. If they are stuffed with raw minced meat, they are called belyashi. Pie dough can even be made from potatoes.

How to prepare meat filling

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

Should it be fried?

How many housewives - so many secrets. Some of them prefer to fry the minced meat for pies, others do not. Boiled meat in minced meat turns out tender, children eat baked goods with such filling with pleasure. Fried minced meat with the addition of spices and sautéed onions becomes more piquant. You can try the filling from raw meat, twisted and fried with onions in a frying pan. It is important to remember: when you start making pies, the filling must be cool.

Recipes

To find the best, try different things. Below are ten options for preparing the dough and filling. These are basic recipes; experienced housewives can modify them by replacing some ingredients with analogues. Experiment with fillings to find out what your loved ones like best. Don't be afraid to try new, unusual doughs. Yeast-based, soda-based, puff pastry, unleavened, shortbread and even potato – each of them is worthy of becoming the basis of your baking. Choose your own recipe for pies, let your home smell of fresh baked goods more often.

In the oven

• Number of servings: 6 (12 pieces).
• Calorie content of the dish: 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 will definitely be found in your kitchen. For the filling, use boiled beef or pork. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have plenty of time to cook; the pie dough should rise well.

Ingredients:

• wheat flour - about 700 g;
• instant dry 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.;
• spices.

Cooking method:

1. Dissolve sugar and dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Add salt, vegetable oil (three tablespoons), stir. Gradually stir in all the remaining flour to form an elastic ball of dough. Cover it with a clean towel and leave for two hours.
2. While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or chop very finely. Fry the mixture using the remaining vegetable oil. Don't forget to add salt and spices.
3. Knead the risen dough with your hands and knead lightly. Tear small pieces from the ball, form them into circles 0.5-0.7 cm thick. This can be done simply with your fingers or use a rolling pin.
4. Carefully place a spoonful of cooled filling inside the workpiece, carefully fasten the edges, and place the products on a greased baking sheet.
5. Cover the baked 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 – 20 minutes.

Fried

• Cooking time: about 3 hours.
• Calorie content of the dish: 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, warm up and get unprecedented pleasure. Their analogues exist in the kitchen customs of different peoples. 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 half and half beef and fatty pork, with the addition of onions and garlic, but this is not a requirement. 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 the dough: dissolve yeast, sugar and one glass of flour in heated milk. To ferment, leave the mixture warm for forty minutes. It should rise under cover (lid, film).
2. In the meantime, you need to prepare the minced meat. Chop the meat product together with the onion (you can use an electric meat grinder), mix. Soak the bread with kefir, add the mixture to the meat preparation. Salt and season with pepper.
3. Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while stirring with a spoon. Then place the dough mixture from the bowl on the table, knead it with your hands, adding flour. The dough should become elastic. Cover it and leave it to rise in a warm place.
4. After an hour, you can form and fry the whites. Knead a small piece of dough with your fingers or roll it into a round cake. You need to place a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to form a pouch. Give the bag a flat cake shape. There should be a small hole left on one side.
5. Place the whites in a frying pan with boiling oil first, the side with the hole. Fry over medium heat until desired brown color. Then turn the white meat over and keep it in the pan until the second half is cooked.
6. Place the products on a dish and cover with a clean cloth (towel). It is better to eat belyashi hot.

Puff

• Cooking time: about 3 hours.
• Number of servings: 8-10 (16-20 pieces).
• Calorie content of the dish: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Puff pastry is the pinnacle 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 definitely delight your guests. Even a picky child will not become capricious at the sight of such a delicacy. Multi-layering is achieved by a special method of kneading the dough, when it is repeatedly folded and sandwiched with oil. This is how you can layer simple yeast 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 tbsp. l.;
• greens (dill, parsley) - a small bunch.

Cooking method:

1. Break an egg into a bowl with measuring divisions, add salt, vinegar, and stir thoroughly. Add as much very cold water as needed to make 250 ml of mixture. Place the liquid in the refrigerator.
2. Pour half a kilo of flour directly onto the table. Using a coarse grater, grind the margarine. Dip it into flour more often as you grate. Mix the margarine shavings with all the flour.
3. Spoon the flour and margarine mixture into a mound, make a well in the top and carefully pour in the liquid from the refrigerator. Mix quickly and 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 make the dough in advance, six or ten hours before).
5. Prepare the filling: twist the boiled fillet, fry along with finely chopped onion. Don’t forget 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 of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Pies with minced meat in the oven turn out tasty and juicy. Raw meat, when baked, produces a lot of juice. Baked goods soaked 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 best. Tender veal produces a dietary product suitable for baby food. Men will appreciate the pork neck filling, and 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. Place the dough: dilute the yeast in heated milk (90 ml), add sugar, leave for 30-40 minutes.
2. Melt the butter in 100 ml of hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
3. In a deep bowl, combine the mixture with the dough. 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 film and leave it in a warm place to rise. You can continue working with it no earlier than an hour later.
5. Prepare the minced meat by grinding the meat and onions in a meat grinder twice. Salt, pepper, white of one egg. Add the remaining 10 ml of milk. The minced meat filling for the 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 preparation with a spoon, placing it in the center of the circle. Blind the edges to form a pie.
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.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Classic yeast pies are produced at large enterprises, in small bakeries and at home. A step-by-step recipe with photos for such baking is popular and accessible. The dough described below is universal. 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, and, 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 dough to “professionals”. Use a bread machine or food processor with a dough kneading function; they will do this 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 and yeast to this, mix with a spoon.
3. Add the remaining flour and knead. You should have a tender, soft, but elastic dough. Leave it to rise for one hour.
4. Prepare the filling. Grind the boiled meat and onions in a meat grinder, fry, add salt and your favorite spices.
5. Form pies by tearing off a piece of dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
6. Brush each pie with beaten egg. You can simply dip them in the egg mixture, but using a brush is more economical. Bake in a hot oven until beautifully golden brown.

With meat and rice

• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

To prepare pies with meat and rice in the oven, you can use any suitable dough: simple, yeast, puff pastry or even shortbread. Each of these baked goods will be different, but each will taste wonderful. Rice and meat complement each other perfectly; green onions complete this duet to perfection. Choose the dough to your taste - and get to work!

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 machine or food processor. To do this, pour liquid ingredients into a container (milk, two eggs, vegetable oil), pour dry ingredients on top (flour, sugar, two teaspoons of yeast and sugar). Turn on the “dough mixer” program.
2. Meanwhile, prepare the minced meat. Fry the minced meat in a frying pan. Fatty pork does not need additional oil for frying. In a non-stick frying pan, bring the meat to readiness, add the mashed bouillon cube and a little water, simmer for three minutes.
3. Mix the minced meat with boiled rice, add salt and pepper to taste. Chop the onion feathers and mix them with the minced meat.
4. Roll out the dough, cut out round pieces, put a large spoonful of filling into each, 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. Brush the pies with egg and bake until the crust is golden brown. The oven temperature should be at least 180 degrees. Baking time is about 40 minutes.

Open

• Cooking time: about 2 hours.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 251 kcal.
• Cuisine: Tatar
• Difficulty: medium.

These open meat pies are one of the most famous dishes of Tatar cuisine. Echpochmak, 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 the meat and potatoes into small cubes, grate the onions on the fine side of a grater. The smaller the potato cubes, the more filling will fit into the echpochmak (and there should be a lot of it).

Ingredients:

• premium wheat flour – 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;
• onion (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 and a little salt. Add flour little by little and knead into a thick dough.
2. Chop the meat, potatoes, grate the onions. Mix the filling ingredients, pour melted butter over the mixture, and stir. Use pepper as seasoning. Add salt to taste.
3. Roll out the dough, cut out round pieces. Place the filling in the middle of the flatbread and form a triangle out of it. Raise the edges of the dough towards 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. Carefully place the triangles on a baking sheet, brush with beaten egg, and bake.
6. 10 minutes before the end of the process, remove the baking sheet from the oven, remove the “lids,” pour a couple of tablespoons of broth inside each pie, and return to finish baking. The total baking time is about 45 minutes, temperature is 180-200 degrees.

On kefir

• Cooking time: up to 40 minutes.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 234 kcal.
• Cuisine: Russian
• Difficulty: easy.

Quick yeast-free fried pies with kefir are an excellent solution if you need baked goods urgently. They are convenient to take with you on a picnic or put in a schoolchild or student’s lunchbox. Unlike yeast dough, kefir dough does not need long kneading, it does not need time to rise. For these pies, use minced boiled fillet 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 and make a well in the center. Mix kefir, butter, salt, sugar and soda. Gradually pour the resulting liquid into the flour, kneading the dough. It should stick slightly to your hands.
2. Roll out the dough into a layer, cut out blanks from it in the form of circles.
3. Place the filling in the center of the circle and form the product into the desired shape.
4. Fry the pies, turning them several times.
5. Place the finished pies in a container with a lid.

With cabbage

• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 234 kcal.
• Purpose: savory baked goods, for soup.
• Cuisine: Russian
• Difficulty: easy.

As a variation of the previous recipe, try making pies with cabbage and meat. To prevent the taste of meat from being “lost,” the proportion of cabbage should not exceed 50%. It is fried or stewed with onions, carrots, and tomatoes. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling harmonizes perfectly with kefir dough. For frying, use only refined oil.

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 and stir. Add vegetable oil. Pour this mixture little by little into the flour piled in a bowl, quickly mix into a lump of dough.
2. While you are making minced meat, do not let the dough dry out - pack it in a bag. Cling film is also suitable for this.
3. Fry the chopped meat in a frying pan until cooked, combine with stewed cabbage.
4. Using a rolling pin, roll out part of the dough into a layer 0.5-0.7 cm thick. Using a glass, cut out circles and fill them with meat and cabbage filling. Seal the edges of the pie tightly. Fry starting from the side where the seam is.
5. Place the finished pies in a pan, cover with a lid or film.

With potatoes

• Cooking time: about an hour.
• Number of servings: 5-6.
• Calorie content of the dish: 187 kcal.
• Purpose: breakfast, second course.
• Cuisine: Russian
• Difficulty: easy.

Meat and potato pies come in different varieties. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (they are called zrazy) are fried in oil and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or boiled potatoes in their jackets, twisted in a meat grinder. Boiled meat, chopped and fried, is used as minced meat. Warm aromatic 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 the potatoes in their skins, peel them, and pass through a meat grinder. Add salt, eggs and knead until the mixture becomes homogeneous.
2. Chop the onion and grind the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add the minced meat, continue frying for about five minutes. Don't forget to stir. Salt and season with pepper.
3. Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to form a round cake. Place a spoonful of minced meat in the center and seal 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.
• Number of servings: 4-5 (8-10 pieces).
• Calorie content of the dish: 217 kcal.
• Purpose: savory baked goods.
• Cuisine: Russian
• Difficulty: easy.

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

Ingredients:

• ready-made puff pastry – 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 onion in butter until browned. Add minced meat to the pan and fry until done. Salt and season with pepper.
2. Peel the apple and 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. Form triangular pies by folding the dough diagonally and sealing the edges.
4. Brush the top side of the pies with beaten egg and bake for about 40 minutes in an oven preheated to 190-200 degrees.
5. These pies are very tasty when served warm.

Video

We prepare meat pies in the oven: tender and soft yeast dough, and inside there is a lot of juicy and aromatic filling. This is a hearty hot snack or a suitable addition to a cup of tea. It is clear that any pies taste best when piping hot, but it is better to let the finished baked goods cool a little in order to fully enjoy their great taste and wonderful aroma.

You can use your favorite yeast dough for making meat pies. I used yeast dough with sour cream, which I kneaded in a bread maker (detailed recipe), but it can easily be made by hand. This is by far my favorite of all the yeast doughs I've tried. Using this dough you can make both baked and fried pies with any filling (both sweet and non-sweet).

Regarding the meat filling: I used lean minced pork, but you can safely use chicken, beef or mixed. Adjust the amount of onions and carrots to your taste - I get a decent amount of vegetables. For the filling, I advise you to choose steamed rice - it holds its shape better, but another variety will do. By the way, you can fill the yeast pies with minced meat without rice if you don’t like it (just use more meat or vegetables). For vegetable oil, take something that is odorless and suitable for frying.

Ingredients:

(1 kg ) (550 grams) (200 grams) (200 grams) (100 grams) (100 milliliters) (1 tablespoon ) (1 piece ) (0.5 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

In general, the filling can be prepared while the yeast dough is rising (fermenting). Pour about 70 milliliters of refined vegetable oil into a deep frying pan, heat it and add vegetables. We clean the carrots and onions (I give the weight in already peeled form) and chop them into fairly small cubes.

Fry over medium heat, stirring, until soft and deliciously golden brown. Transfer the fried vegetables to a separate bowl and pour the remaining oil into the frying pan.

Fry, stirring, over medium heat until the minced meat changes color and lightly browns. If you wish, you can add a little (about half a glass) of water or broth at the end to make the filling even juicier.

While frying vegetables and minced meat, you need to let the rice cook. To do this, rinse the cereal in several waters until it becomes transparent, transfer the rice to a small saucepan and fill 2 fingers with water. Cook over low heat, covered, without stirring, until all the moisture has evaporated, then cool.

Salt and pepper to taste - the filling for the pies is ready. By the way, if you like, you can also add chopped herbs (my family asked without it, but for myself I would gladly use fresh parsley and dill).

I was about to divide the minced meat into portions when my husband came up and saw onions and carrots in the filling - LARGE PIECES. I realized that the possibility of refusing pies for this reason was quite relevant and decided to use a trick. I just put the filling through a meat grinder - some pieces seem to be visible, but it’s not really clear which ones. I think the children would also turn their noses up at the sight of fried vegetables in pies, but now they will eat them with pleasure.

Divide the filling into pieces of the same size and roll them into balls. From this amount of dough, as a rule, I get 15 medium-sized pies (closer to large ones), so there are the same number of meat preparations. For those who like numbers: each ball of filling weighs 60 grams.

We also divide the yeast dough into equal pieces - 15 pieces, 67 grams each. Place them on a board sprinkled with a small amount of wheat flour.

Round each piece so that any excess air bubbles come out. While we are making one pie, we will cover the rest of the dough with a towel so that it does not air out and become crusty. Then knead the bun into a layer using the back of your hand. You can roll it out with a rolling pin, but my dough is very pliable and tender, so a rolling pin is not needed.

Place a ball of meat filling in the center of the flatbread. The weight of the filler and dough is approximately the same.

Since meat pies cook very quickly, you need to take care of the filling in advance. This is because by the time the pies are formed, it should not be raw and already cooled down, if it was previously subjected to heat treatment.

By the way, I would like to say right away that these pies can be made with any filling. And sweet - for example, apples with raisins or thick jam... And vegetable - stewed cabbage with green onions and eggs, for example... And with smoked chicken - very tasty... and with boiled meat, of course, my favorite ones - these are the ones I prepared today.

I cooked beef the day before. The meat must be chopped in any way - minced through a meat grinder or, even easier, using a blender.
Peel the onion and chop it into small cubes.

Fry the chopped onion over preheated water until softened and golden brown.
Then add the chopped meat and mix. For juiciness, add the broth left over from cooking the meat - a little at a time, not all at once. The filling should not be dry, but not liquid either; in general, in the end I would like to get a rather juicy filling - as the main flavoring ingredient. Be sure to taste it and, if necessary, pepper and add salt; if you want, you can add other spices to your taste and dried herbs. Let everything simmer a little more until all the flavors combine and leave aside to cool.

Now let's prepare the dough. Let's start by lightly breaking the eggs with sugar and salt with a whisk.
In a separate bowl, first quench the soda with sour cream, and then mix it with the egg mixture.

Now add flour and knead soft and easy-to-work dough for pies.

Divide the dough into equal pieces.
Adding additional flour if necessary, stretch (flatten) each piece of dough with your fingers into a thin flat cake... Of course, you can roll it out with a rolling pin, but I like it this way, the old-fashioned way.
Place a tablespoon of meat filling in the center of each flatbread and make meat pies, pinching the edges well (like dumplings).

Hi all! I completely forgot about Russian folk pastries. I repent, I will improve. And so today I will talk about how to make delicious homemade pies with meat. Let's take it as a basis. After all, homemade baked goods from it are much richer than from other types.

After and, this subtype of homemade baking takes its honorable third place in my heart. But what am I talking about? Any homemade baked goods always come first for me. My family just love it when I cook it. Eh, I wish I had even more time...

My grandmother cooked them incredibly tasty. She made them so fluffy and soft, like fluff. As a child, I was sent to her village every summer. So, you wake up in the morning, and the aroma of fresh baked goods spreads throughout the entire hut. I jump out of bed and quickly run to the kitchen, and there is a dish on the table, covered with a towel. And next to it is a mug of fresh milk. Oh, how yummy! And my sister, Sonya, is still the same, I managed to remember more than half of it before she caught up. She always got less.

Time has passed, and now I delight my loved ones with delicious baked goods according to my grandmother’s recipe. But when cooked in the oven, they, unfortunately, are inferior in comparison to those that came out of the oven. No, don’t think so, of course they are also amazingly delicious. Just baking, village, childhood, grandmother, fresh milk... Nostalgia!

Well, let's look at our recipes for baking from yeast dough. Fast and not so fast, who chooses which, think for yourself.

And we will start with the most classic recipe. This is how my grandmother cooked and how she taught me. They turn out so soft, like fluff. The aroma of childhood, summer and countryside. They can be served with tea, or with milk, as I like. You can just eat without drinks. This is who likes it.

For the dough you will need:

• Warm water – 100 ml
• Fresh yeast (if you have dry yeast, divide by 3) - 25 g
• Sugar - 1 tablespoon
• Flour - 3 tablespoons

Now the ingredients for the dough:

• Egg - 2 pcs
• Warm milk - 90 ml
• Salt - 1 teaspoon
• Melted butter - 60 g
• Flour - 450 gr

And for the filling take:

• Any minced meat - 300 g
• Onion - 2 pcs.
• Salt pepper
• Egg - 0.5 pcs

1. We begin to knead the dough. Pour warm water into a deep bowl, not hot (!). Add yeast, sugar and dissolve everything well. Then add three tablespoons of flour and mix everything until smooth. Cover with a towel or lid and leave warm for 20 minutes. It should rise up like a cap.

2. Now let's do the dough. Add warm milk, stir a little and add salt. Then break the eggs and two tablespoons of flour into it and mix again.

3. Add melted butter. It should be at room temperature. And start adding flour in parts, stirring with a spoon so that there are no lumps.

Before this, the flour should be sifted through a sieve!

4. When the dough is thick enough, sprinkle the table with flour and transfer it there. Knead lightly with your hands without over-beating it to keep it soft, about 5-7 minutes. Then take a dish, sprinkle with flour, place the dough and sprinkle flour on top too. Cover and place in a warm place for one hour. It should increase two and a half times.

A switched off microwave is not a bad place to be in a warm place.

5. While our base is rising, let's start filling. Finely chop the onion and mix with minced meat. It will be better if you mix it in a blender. Break the egg into a separate bowl and stir, then pour half of it into the minced meat, add salt and pepper. Mix everything.

6. Place the risen dough on the table and lightly knead. To make it more convenient to work with it, lubricate your hands with vegetable oil. Divide it into two parts, set one aside for now.

7. Roll the second part into a sausage and divide into pieces. Dip each piece in flour and roll into a flat cake. If necessary, add flour to the table so that it does not stick to the surface of the table. Place meat filling in each tortilla. Then pinch the edges properly and place them seam side down. Cover with a towel and leave for half an hour.

8. Preheat the oven to 190 degrees. Cover a baking sheet with parchment and place the pieces there. Brush their surface with egg. Place the baking sheet in the oven on the middle rack and bake for 25 minutes.

9. In the oven they rose and became even more magnificent. The aroma is simply amazing. They look very tasty. There is little dough inside, but they are very soft and juicy. Be sure to please your family with these homemade baked goods.

Delicious baked goods with meat and potatoes made from quick dough

A very unusual and simple recipe for quick pies. You will be surprised. They are very soft and extremely tasty. Since the base cooks very quickly, you will boil the potatoes in advance and lightly salt them.

Ingredients:

• Milk – 150 ml
• Butter - 100 g
• Sugar - 1 teaspoon
• Salt - 0.5 teaspoon
• Dry yeast - 5 g
• Flour - 300 gr

And for the filling you need:

• Potatoes – 500 gr
• Minced meat - 200 gr
• Onion - 1 piece
• Vegetable oil - 1 teaspoon
• Butter - 30 g
• Milk – 50-100 ml
• Salt - 0.5 teaspoon
• Ground black pepper - to taste
• Seasoning for meat - to taste

1. First, let's start with the filling. Peel the onion and chop finely. Heat a frying pan, pour a little vegetable oil and put it there. Fry until translucent. Then put the minced meat there, salt, pepper and add your chosen spices to taste. Stir and continue frying until the liquid evaporates.

2. Mash the boiled potatoes into a puree, add butter and milk to make it softer. Add the fried minced meat to the puree and stir. The filling is ready.

3. Pour the milk into a separate bowl and add the melted butter. You can melt it quickly in the microwave. Well, or in a ladle on the stove. Add sugar, salt and dry yeast. Mix everything.

4. Sift the flour through a sieve and add to the mixture. Add gradually to monitor the consistency. Knead first with a spatula, and then start working with your hands and knead on the table.

5. Divide it into three parts. Roll one part into a rectangular layer approximately 2 mm thick. Place the filling on the edge and roll it up. Pinch the sides.

6. The fun begins. Formation of baked goods. Using your palm, divide this roll into six parts, press the edges of each part a little with your hands. Pinch off the pies from the roll. Correct the edges and place on a baking sheet with parchment. Do the same with the remaining dough.

7. Brush them with beaten egg and place the baking sheet in a preheated oven and bake for 30 minutes at 180 degrees.

The results are very soft and tender pies. They are delicious both hot and cold. The next day, if there is anything left, they will be just as soft.

Video on how to make pies in the oven from Grandma Emma

I really love watching video recipes from this granny. She's so cool and positive. And she cooks in such a way that you can simply be envious. She reminds me a lot of my grandma. Watch her make these amazing baked goods. I think her advice will be useful to you.

Ingredients for the dough:

• Flour - 400 gr
• Butter - 150 g
• Dry yeast - 2 tablespoons
• Eggs - 2 pcs
• Yolks - 3 pcs
• Sour cream – 125 gr
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon

For filling:

• Beef – 250 gr
• Pork – 250 gr
• Onion - 1 pc.
• Garlic - 1 clove
• Parsley – 250 gr
• Salt - 1 teaspoon
• Ground black pepper - 0.5 teaspoon
• Vegetable oil - 2 tablespoons

The products are ready. Now, listening to light, pleasant music, watch what and how to do with them.

After watching it, you want to immediately run to the kitchen and start making the same cool pies. It's all very tempting. And most importantly, everything is very simple. You can also buy minced meat ready-made to save less time. But, although looking at the result, I don’t feel sorry for any time.

Cooking with meat and rice from yeast dough - step-by-step recipe

One day I was visiting my friend in another city. And we decided to make these pies. It turned out to be 15 pieces of delicious pastries. And our children were walking at this time. We think we’ll wait for them for half an hour and call them. As a result, they chatted so much that they didn’t even hear how the children came, devoured everything (!) and rushed off for a walk again. Now imagine our faces when we went into the kitchen and found an empty plate.

We did not punish them, because this is the best assessment of our efforts. It’s just a pity that we didn’t try them ourselves then. Well, let me tell you this wonderful recipe.

Ingredients for the dough:

• Flour - 3 cups
• Milk - 1 glass
• Melted butter - 50 g
• Eggs - 2 pcs
• Live yeast - 20 g (or dry - 7 g)
• Salt - 0.5 teaspoon
• Sugar - 2 tablespoons

And for the filling take:

• Minced meat - 300 gr
• Rice - 1 glass
• Onion - 1 pc.
• Salt, pepper - to taste

1. Pour warm milk into a dish, add salt, sugar and yeast. Stir until all ingredients are dissolved. And put it in a warm place for half an hour. The dough will be covered with bubbles.

2. After half an hour, add 1 egg and warm melted butter to the dough. And mix everything thoroughly.

3. Start adding flour in portions and stir with a fork or spoon until the lumps dissolve. When it becomes difficult to mix with a fork, start kneading with your hands. Knead for about 10 minutes until it is smooth and does not stick to your hands. Cover the dish with the dough with film and place in a warm place for one hour until it doubles in size.

4. While it arrives, let's start filling. Rinse the rice thoroughly and add two glasses of water. Let it cook and don’t forget to add salt. Leave the finished rice to cool.

5. Finely chop the onion. Pour vegetable oil into a hot frying pan and add a little butter. Add the onion and fry until golden brown. Then add the minced meat and fry for 5 minutes, stirring constantly. Leave the finished minced meat to cool.

6. Then mix the cooled rice and minced meat together. Salt and add pepper. Mix well. And our filling is ready.

7. Take the risen dough and divide it into two equal parts. Roll each part into a sausage and divide into several parts.

8. Sprinkle the table with flour and roll each piece into a flat cake. Place the filling there and pinch the edges. Do this with each piece.

9. Then place the formed pieces on a baking sheet, seam side down. Beat the egg and brush the top of each piece. Then let it sit for 10-15 minutes and then put it in the oven for 25 minutes. The oven should be preheated to 180 degrees.

You can grease the baking sheet well with butter or put parchment paper on it so that the baked goods do not stick.

10. Remove the finished pies from the oven, transfer to a dish and enjoy. There will be no indifferent people.

They don't go stale and if you have some left over the next day they will be just as soft and delicious. But this almost never happens to me, everything disappears overnight.

So, arm yourself with kitchen utensils and feel free to go bake. These recipes always turn out great. I don't know what I can do to ruin everything. Enjoy your meal!

My mother baked these pies when I was little :) Then I started making them myself. You know me as the housewife who cooks only quick and easy meals. And I try not to cook anything that takes a long time and is difficult to prepare, and is also heavy in the stomach. But some dishes, included in our diet and loved by us in a past life, sometimes violate my current principles of cooking :) And I still have to throw myself in order to cook them. That’s why I cook them once a year and not every year :) The good news is that there are very few such dishes. From what I can quickly remember, this is probably lasagna, sauté, pancakes with meat, and here are small pies with meat.

Of all the above, the most pleasing thing is the empanadas. And the joy is that they are tedious and time-consuming to prepare, but if you devote one day to them, and prepare a hundred or more of them, and then freeze them, then for six months, or even more, you will have delicious pancakes without any additions! And all other dishes take a long time to prepare, but are eaten quite quickly and they are not stored for a long time, and therefore they are prepared extremely rarely :)

In general, I also used to cook these pies for a long time and tediously, and therefore only once every few years. But then recently, purely by accident, I discovered that their preparation can be speeded up significantly, and now these pies are on our table for the second time in several months! :)

This recipe was called by my mother... Small pies with meat. Because they are really small, just one or two bites. Initially they were served with soup or broth. But they are also great as a stand-alone dish! Moreover, both hot and cooled, or from the refrigerator. The tender, crumbly dough contains an aromatic, delicious meat filling. A song, not pies! They are so delicious that you can’t stop eating them, and one by one they disappear in your mouth and stomach :)

Why are they so difficult for me to perform? The dough itself is prepared extremely quickly, literally in about five minutes. But the mince for the pies takes a very long time to make. Well, the process of making pies takes a lot of time. They are small, but each one needs to be molded :)

Simplification of the recipe was achieved due to the fact that I separated the process of preparing the minced meat and the pies themselves. So the minced meat that goes into these pies is the same minced meat as for pancakes with meat.

It takes a long time to prepare and is tedious, but you can prepare it for future use and freeze it for the future!

So one day, I accidentally prepared too much minced meat for pancakes, and froze the remaining ready-to-eat minced meat. And then I remembered the recipe for small pies and made them easily! The dough is prepared quickly, the minced meat is already ready (just defrost it and that’s it), and the process went faster!

Today I will tell and show you how these pies are prepared. But I’ll tell you the recipe for preparing minced meat in words, because I don’t have a photo of its preparation :)

So this minced meat is used both for pancakes with meat and for small pies.

I get good meat (beef) from Costco, it's huge! It’s sold in the amount of five or six kilograms in a vacuum bag. Pure quality meat without fat.

In a large (very large:) saucepan, cut into large pieces, I cook all this meat, with peppercorns, bay leaves and salt:) These kilograms of meat are cooked for probably two hours. If the meat can be easily pierced with a knife, it is ready.

I take the meat out of the broth, and after letting it cool a little, I chop (grind) it in a food processor (processor). If you have a meat grinder, you can put it through a meat grinder. And if you have a food processor, the food processor and knives turn the meat almost into powder :) Which is exactly what we need.

Then, in a frying pan with a fairly small amount of vegetable oil, I fry the finely chopped onions (until they start to brown slightly). Luka, everyone takes as much as they want, according to their own taste. I like onions a lot. Therefore, these kilograms of meat will also require kilograms of onions :)

Add chopped meat to the fried onions in the frying pan. Since we have an awful lot of meat, I carry out the entire frying process in about three or four steps in the largest and deepest frying pan, otherwise everything won’t fit :)

And I sprinkle it all with spices. For example, a whole bag of Khmeli-Suneli and something else. I love a lot of spices :)

The meat and onions need to be stirred constantly, otherwise it will burn quickly, since there wasn’t much oil there. That’s why I add the broth in which the meat was cooked into the frying pan. Little by little several times. And then the meat will be lightly fried, and the minced meat will be juicy. Well, the minced meat was fried a little with the broth, and it was great. There is no need to fry it for a long time, the meat is ready and the onions are already fried. The task is simply to soak the minced meat with spices and broth. In the end it should be moist and not crumbly.

I dump the finished minced meat into a large container, and in a frying pan I repeat the entire procedure with the rest of the meat, onions, etc. Until all the meat is cooked into minced meat :)

In general, preparing minced meat takes me several hours. But the good news is that it is enough to prepare about a hundred pancakes (depending on what kind of meat you took and how much minced meat you put in the pancakes :). You can also freeze the minced meat, putting it into bags in portions, and then use it either again for pancakes, or for pies. That is, once you devote yourself to preparing such a quantity of minced meat, you free up a lot of time in the future! Because the difference between cooking, say, a kilogram of minced meat, and preparing five kilograms of minced meat, is insignificant, and the further benefits are obvious in everything! :)

When you have ready-made minced meat, preparing small meat pies is no longer as problematic as if you make both minced meat and pies on the same day! And therefore, even for me, a lover of everything easy and quick, it is no longer stressful, and I can easily cook them more often, delighting myself, my husband, and sometimes guests :)

So the dough for pies! It cooks extremely quickly, about five minutes in total.

Pour three glasses (a glass is 250 g) of flour into a bowl.

One egg and a good pinch of salt are also sent there.

And also 200 grams of sour cream.

And 200 grams of softened butter (you can put it in the microwave if you don’t have time to wait for it to melt at room temperature :).

Then we extinguish half a teaspoon of soda with a tablespoon of vinegar, and also add it to the bowl.

Now mix the dough in a bowl. When a lump of dough has already formed there, then further on the board or table you need to knead the dough a little, literally for a minute or two. If only the dough becomes homogeneous.

And then put it on a plate, cover it, and put it in the refrigerator for half an hour, or however long you need it.

Set the oven to preheat to 425 degrees Fahrenheit. I cover a baking tray with foil and grease (spray) with aerosol oil.

Then we cut off a piece of dough and roll it out thinly, because the dough will rise further in the oven. And cut out circles from the dough using a glass.

Place a teaspoon of minced meat in a circle and pinch it well. For me, with my long claws, this process is especially difficult :) But I did it :) True, the ends of the pies turned out to be very elongated :)

Place the pies on a greased baking sheet.

When the entire baking sheet is already filled with pies, it is advisable to grease them with beaten egg, then they will have a more attractive appearance. But you don’t have to grease it if you’re too lazy or don’t have another egg :)

And put the pan in the oven for about twenty minutes. In twenty minutes your pies are ready! Remove from oven and enjoy!

This amount of dough is enough for two such pans of pies. This time I only had enough minced meat for one baking sheet. And so that the dough does not disappear, I made another filling. These pies are very well filled with some dried fruits (but not dried to the point of ringing, but soft:). For example, half a soft dried apricot with half a walnut or pecan, half a prune, and you can also have half a nut, a quarter of a large date, etc. Here your imagination can run wild.

That is, filling the remaining circles of dough is very easy and simple; there is no need to prepare any complex filling. And the main thing to consider is that any filling in this pie should initially be ready for use. Put in there what you would otherwise eat :)

Since dried apricots or prunes are quite dry products (even when they are soft:), this pie will also not be as soft as with a wet meat filling. And it will look more like cookies. Therefore, you don’t even need to pinch the whole pie with dried apricots and other things, but just connect the edges at the top and there will be such a partially open cookie pie. And you probably need to bake it not for twenty minutes, but less, so that it doesn’t dry out so much. But in the end it also turns out very tasty, because of such a simple but tasty dough. It is so crumbly and somewhat similar to a puff paste.

So I made the second baking sheet with pies with fruit filling, with prunes and nuts, and with dates. It turned out very well!

This time I served the meat pies with fennel puree soup (I once gave you the recipe for it too :). It was very tasty and beautiful. Seryozha was delighted :)

These pies fly away instantly, often they don’t even have time to cool down :) But if they suddenly remain, I store the meat pies in the refrigerator. After refrigeration, they can be eaten without heating, or they can be reheated in the microwave.

In general, if you separate the time between preparing the minced meat and the pies themselves, then everything becomes quite good! Therefore, it fits into my concept of quick and easy cooking. But how tasty and beautiful it is! And also everyone understands how much work was put into these elegant pies, which you wouldn’t be ashamed to serve to your dear guests! So they can be served not only for an ordinary ordinary dinner, like ours, but even when guests arrive! I highly recommend these Little Meat Pies!

Enjoy your meal!