Any housewife will confidently declare that the most delicious pies are yeast pies with meat, potatoes, or both. At least, such in Russia are prepared more often than others.

The five most commonly used ingredients in Oven Meat Pie recipes are:

What should be the meat for pies?

It is always better to take a responsible approach to the choice of meat for minced meat intended for homemade pies. It should be fresh, with a lot of pulp, but also with fat too. It's good if it's pork and beef in a 50:50 ratio. Or you can take a little more pork. This is done for greater juiciness - the beef itself is drier. There are certain tricks with which you can increase the juiciness of minced meat and its taste, read about them below.

Rarely does anyone use the filling in its raw form (perhaps such recipes exist). The meat is taken either boiled, scrolled through a meat grinder. Either the minced meat must be stewed until fully cooked in a pan, and then cooled. In both cases, the cooking technology will be different.

For the filling of boiled meat: it is either cut into small pieces or chopped in a meat grinder. Mixed with raw or fried onions. In the latter case, the filling will turn out more juicy. You can also add small pieces of boiled pumpkin, stewed zucchini, carrots, tomatoes to it - it will definitely become a hundred times tastier. Of course, do not forget to salt and pepper. There should not be a lot of juices in the mass, otherwise the pies may be deformed during baking.

Five of the fastest recipes for meat pies in the oven:

For minced meat filling: it is stewed with butter and onion, also cut into pieces or passed through a meat grinder. If the onion is fried separately, and then mixed into the minced meat, it will be even tastier. To make the filling more dense and not fall out when biting the pie, add potatoes grated on a fine grater to it. In addition to onions, add grated carrots to the minced meat. And do not regret either one or the other - you will get an awesome juicy mass. If too much juice has evaporated during stewing, you can pour in an additional spoon or two of water, but do not overdo it.

The dough for pies is easier to immediately divide into pieces. Then each roll out, fill, pinch the edges, lay on a baking sheet with a seam down.

Or you can roll out the whole piece of dough into one layer and cut circles out of it using a cup or glass. So it will take longer to tinker, but the pies will come out more even, the same, beautiful.

Meatballs are the perfect snack option. Some people like fried pies, others prefer baked ones. In any case, this pastry is as popular as it was many years ago.

In the notebook of every housewife there is a recipe that is passed down from generation to generation.

Meat pies step by step recipe - basic cooking principles

Dough for pies can be very different: unleavened, yeast, puff, rich, and even from potatoes or cottage cheese. The dough recipe is chosen depending on the method of making pies. Fried ones are made from rich or lean yeast dough. Pies in the oven are baked from any dough. Yeast or rich dough is kneaded with water, milk or fermented milk products. Yeast is used dry or raw. They are dissolved in warm water, a little flour and sugar are added, mixed and left to wake up the yeast. Then the rest of the ingredients are added to the dough and a dense soft dough is kneaded, which is covered and kept for several hours until it rises. It is advisable to knead it several times during this period.

For dough for potato pies, the vegetable is boiled and mashed from it. Add eggs, yeast and flour and knead to a soft dough. Instead of yeast, you can use baking soda slaked with vinegar.

As for the filling, it is prepared from raw, fried or boiled meat. It can be lamb, poultry, pork, beef, etc. A simple filling consists of meat and onions seasoned with spices. Complex fillings can include vegetables, offal and even fruits.

Minced meat for pies is used raw, or fried with onions. The fried filling is used only when it has cooled down.

For pies in the oven, you can not grind the meat into minced meat, but chop it into small pieces with a knife.

Belyashi, or fried meat pies, are cooked in a large amount of hot vegetable oil. Meat pies step by step recipes allow you to cook pastries with various meat fillings.

Recipe 1. Meat pies step by step recipe in the oven

Ingredients

700 g wheat flour;

300 g of boiled meat;

8 g instant dry yeast;

5 g of table salt;

a glass of milk or boiled water;

50 ml sunflower oil;

60 g of granulated sugar;

onion head;

spices.

Cooking method

1. Warm milk or water. It is very important that the liquid is not hot, otherwise the yeast will simply die. Novice housewives make the main mistake: they use room temperature liquid without heating it. In this case, the dough may simply not rise, or rise very slowly. So, add the yeast to the warm liquid and stir well so that it dissolves completely. Instead of dry yeast, you can use raw, only in this case, their amount must be doubled. Pour in some sugar, mix again and leave the mixture for ten minutes for the yeast to start working.

2. Pour in the flour and knead until the dough is obtained, like on pancakes. It is very important to note here that the flour must be sifted through a sieve. It is advisable to do this twice. Small debris may be present in the flour, and the sifted flour will be saturated with oxygen, which will make the pastry fluffy.

3. Enter three tablespoons of vegetable oil into the dough, salt and mix. It is better to use refined oil, it is odorless, which means it will not be felt in baking. Add the remaining flour in small portions and knead an elastic dough. Do not knead it too long, just enough until it stops sticking to your palms. If the yeast dough is kneaded for a long time, it will “clog” and the pastries will turn out to be hard. Place it in a deep bowl, cover with a towel and leave for a couple of hours. It is advisable to knead the dough a couple of times during this time.

4. While the dough is coming up, start preparing the filling. Twist the boiled meat, peeled onions in a meat grinder, or finely chop. This recipe uses boiled meat, but you can make the stuffing with raw meat as well. It can be pork, chicken, lamb or beef. Fry the chopped meat with onions, stirring constantly, in vegetable oil until golden brown. Be sure to salt the filling and season with spices. You can add fresh herbs to the filling.

5. Let's return to the test. Punch down the risen dough with your hands and knead lightly. Divide it into small balls. Form circles from them, no more than a centimeter thick. This can be done with a rolling pin, or simply by stretching your hands.

6. Put a spoonful of minced meat in the middle. Use only completely cooled filling. Connect the edges, carefully fastening them.

7. Lay the blanks seam down on a greased baking sheet. Cover the pastry with a kitchen towel and leave warm for 20 minutes. This is necessary in order for the dough to rise again. Brush pastry with beaten egg or milk. This can be done with a silicone brush or a napkin.

8. Place the baking sheet in the oven. Be sure to preheat it to 180 degrees. Baking time for pies is 20 minutes. Meat pies step by step recipe will help you prepare delicious, airy pastries.

Recipe 2. Fried meat pies step by step recipe

Ingredients

half a glass of kefir;

900 g of wheat flour of the highest grade;

salt;

half a liter of milk;

ground black pepper;

50 g of yeast;

60 g white loaf;

two tablespoons of granulated sugar;

two cloves of garlic;

200 g margarine;

large onion;

two chicken eggs;

250 g of pork and beef pulp.

Cooking method

1. We start cooking pies with dough. We heat the milk, make sure that it is not hot, otherwise the yeast will simply die, and the dough will not work. Dissolve yeast in warm milk. They can be dry or fresh. Pour granulated sugar and a glass of sifted flour into the yeast mixture. Mix thoroughly so that not a single lump remains. Leave the mixture warm for forty minutes, until it begins to ferment. Foam should rise to the surface.

2. While the dough is rising, prepare the filling. We wash the meat. We clean the beef from films and veins. Finely chop with a knife. You can grind with a meat grinder or blender. We clean the onion and chop it into thin quarter rings. It can be ground together with meat, but it is better to chop finely. So the onion will give more juice, and the filling will turn out juicy.

3. Fill the white loaf with kefir, leave for five minutes, then put it in the meat filling. If there is no kefir, you can soak the bread in plain water or milk. Season the filling with ground pepper and salt. Now mix thoroughly.

4. Melt the margarine. You can do this in a saucepan, putting it on a minimum fire, or place margarine in a bowl and set it over a pot of boiling water. Cool the melted fat and add to the dough. Here we drive in the eggs and carefully shake everything with a whisk until smooth. Sprinkle the flour in small portions, after sifting it twice. Knead with your hands until you get an elastic soft dough. We roll it into a ball, place it in a bulk dish, cover and hold for an hour.

5. Knead the risen dough, divide it into small pieces. We knead each with our fingers into a cake, or roll it out with a rolling pin. The thickness of the dough should not exceed a centimeter. Strictly in the middle lay out a spoonful of meat filling. We pull the edges to the center and carefully fasten them, leaving a small hole, giving the cake the shape of a bag. We leave the pies for proofing, about ten minutes.

6. Pour a lot of vegetable oil into a large cast iron pan. It is advisable to use refined. We put on an intense fire and heat it up until a light smoke appears. Put the pies in the boiling oil with the side with the hole. Turn the heat down to medium and fry until golden brown. Turn the patties over and continue to fry until the other side is browned.

7. We spread the fried pies on a dish, covering it with paper napkins so that excess oil is absorbed. Served hot. Cooled meat pies can be heated in the microwave or steamed.

Meat Pies Step by Step Recipe - Tips and Tricks

• You can cook the dough on kefir, in this case you need to put it in a warm place for a couple of hours.
• Before frying the pies, be sure to heat the vegetable oil well.
• You can grind the meat for the filling in a meat grinder, or finely chop with a sharp knife.
• Put the hot baked pies in a deep bowl, and cover with a towel so they become soft.

Pies with yeast dough in the oven with meat

Meat pies in the oven are one of the favorite types of pastries for millions of people. These Pies are delicious, meat is delicious, and pies with meat filling are great! Photo attached.

I will share with you a very simple recipe for homemade baked meat pies on yeast dough. I tried to make everything short and at the same time clear and understandable. I'm serious, they're super easy to make! Even if you have not kneaded yeast dough before and sculpted pies. Just follow the instructions, and then you can please yourself and your loved ones with this dish.

These meat pies will turn out very soft, slightly fluffy thanks to the yeast dough. When biting, taste buds are simply delighted, as the filling is very juicy and fragrant.

We deviate from the lyrics and move on to the recipe itself.

Recipe for meat pies in the oven

From these proportions you will get about 10-14 pies. Of course, it all depends on their size.

Ingredients:

For dough:

• Flour - 300 g.
• Vegetable sunflower oil - 30-40 ml.
• Water - 200 ml.
• Salt - 2-3 pinches;
• Dry yeast - 11 g.
• Sugar - 1 teaspoon;
• Chicken eggs - 1 pc.

Filling:

• Meat (pork, beef) - 300-400 g. (You can ready-made minced meat.);
• Salt - 3 pinches;
• Ground black pepper;
• Onion - 200 g.

If desired, the filling can be flavored with various herbs and spices. Here you can navigate to your own taste.

Step by step cooking meat pies in the oven

Dough kneading

Any pies begin with the preparation of the dough. Of course, you can use ready-made, bought in the store, but still better than your own, homemade and tasty. In addition, the dough for pies is very easy to make.

1. Pour dry yeast into a bowl of water. Mix well and let stand for 7-12 minutes.
2. Crack eggs into it. Add sugar, salt, oil. Mix again.
3. Gradually add flour, while constantly stirring.
4. The mass thickens. Add the rest of the flour and knead the dough with your hands.
5. Lubricate the dough with butter and put in a warm place, covered with a lid for 30 minutes. While the dough is growing, you can spend time on the filling.

Meat filling for pies from yeast dough

If you bought whole meat, then it should be twisted in a meat grinder. If there is a good fresh minced meat - go to the next step.

1. Peel, finely chop the onion.
2. Pour oil into a frying pan and fry over medium heat until the onion begins to brown.
3. Now put the minced meat to the onion in the pan and fry, stirring, for another 5-7 minutes. The meat should change color from pink to something closer to brown.
4. Pour 50 ml into the pan. water and simmer over low heat until excess water has evaporated. Don't forget to stir!
5. Now you need to salt and pepper.
6. The filling is ready, and we move on to sculpting pies.

Forming and baking pies

1. Pull the dough into a sausage and cut into small equal pieces.
2. Roll out the pieces with a rolling pin to the state of cakes. It's not worth rolling too thin.
3. For each cake put 1-2 tbsp. spoons of meat.
4. Now you need to fashion pies. Just pull the edges to the middle and pinch tightly. The result is classic pies with a seam on top.
5. Line a baking sheet with foil or grease with oil.
6. Lay the pies on a baking sheet.

By the way, you can’t immediately send pies to the oven. They should lie down for about 15 minutes, as the dough continues to grow and ferment. As a result, the structure of the dough pies will be airy, soft as fluff. This operation is called "proofing" the pies.

1. Heat the oven to 180 degrees.
2. Brush the pies with beaten egg yolk.
3. Bake in the oven for 20-30 minutes, until the pies take on an inviting ruddy appearance.

Bon Appetit! Do not forget to join my group in contact, and also click on the social button. networks.

By the way, I strongly advise you to go and look at one more recipe:. I'm sure you'll be interested.

Ingredients

Servings: - + 16

Special attention has always been paid to pies and pies in Russia - they were prepared on the occasion of a birthday, and for funeral dinners, and in general, a rare holiday could do without this dish.

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

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

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

Ingredients

For the yeast pie dough:

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

For meat filling for pies:

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

Cooking

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



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

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



I sift half the flour.



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



I add the second half of the flour gradually, continuing to knead the dough. Sometimes it turns out that a little less than the declared amount is required - the yeast dough needs to be felt. If you have no experience, feel free to add all the flour, it won’t be bad, don’t worry, it’s just that the dough can turn out a little denser.



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



While the dough does its thing, I create the filling.



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



Onion finely chopped.



And fried in vegetable oil until golden brown.





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



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

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

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



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



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



I put a spoonful of stuffing in the middle.



I fasten the opposite edges.



And two other opposites.



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



I pinch well.



And I spread it on a greased (or lined with paper) baking sheet with a seam down.



In the same way I sculpt all the remaining pies.



Next is proofing. I usually turn on the oven at 100 degrees and put a baking sheet in it with the door slightly open. It turns out the most! If you do not trust your oven and yourself, leave to proof in a warm place, covered with a towel.



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



Done, you can send it to the oven!



Bake at 180 degrees for about 15 minutes.



I take it out, admire it and be sure to put it on a wooden board or in a wicker basket - the pies will “sweat” on the baking sheet. Here, in general, and all. Really, isn't it difficult? I wish you even pies and delicious toppings!

About pie fillings

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

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

Sweet pies with this dough are no less tasty. Can be done:

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

Bon appetit!

Ruddy, fragrant and very tasty - homemade meat pies. Cooking such pies is accessible to everyone. How to cook meat pies in the oven watch and read on.

Meat pies: oven baking recipes step by step

A good memory from childhood is my mother's or grandmother's pies. The time has come for you to learn how to bake such that children and then grandchildren will remember them.

Recipe Pies with meat baked in the oven

Ingredients:

• 3 art. flour
• 1 st. milk
• 2 tbsp. l. vegetable oil
• 1.5 st. l. Sahara
• 2 eggs
• 1 sachet dry yeast
• a pinch of salt

For filling:

• 0.5 kg minced meat (pork or chicken)
• onion
• vegetable oil
• salt
• spices
• 1 st. l. flour

Cooking method:

1. Beat eggs with sugar and salt.

2. Add warm milk and yeast. Pour in vegetable oil and beat until smooth. Then gradually add the sifted flour. Knead the dough.

3. Cover the dish with the dough with a clean towel and put it in a warm place for 1-2 hours to approach.

4. Onion cut into cubes.

5. Fry minced meat and onion in a small amount of vegetable oil.

6. Salt the finished filling, season with spices. For better viscosity, you can add a raw egg or flour to the minced meat. Better to use flour.

7. Punch down the risen dough and cut into balls. Roll the balls with a rolling pin into a cake. Put a little meat filling on the edge of the cakes. Pinch the edges of the pies.

8. Grease a baking sheet with oil and sprinkle with flour. Transfer pies to a baking sheet.

9. Pies can be smeared with whipped yellow, protein, salty or sweet water.

10. Bake pies in an oven preheated to 180 degrees for about 20 minutes.

11. Cool the pies on a baking sheet under a towel.

Recipe Pies with meat from unleavened dough in the oven

Ingredients:

• 2.5 st. flour
• 100 gr. butter
• 1 st. kefir
• a pinch of salt

For filling:

• 300 gr. chicken fillet
• onion
• vegetable oil
• pepper

Cooking method:

1. Whisk the egg with salt.
2. Pour in kefir and melted butter.
3. Knead the dough.
4. Roll the dough into a ball, wrap with cling film and refrigerate.
5. Skip the chicken fillet through a meat grinder along with onions.
6. Fry minced chicken in vegetable oil for 2-5 minutes.
7. Season the finished filling with salt, pepper and knead thoroughly.
8. Remove the dough from the refrigerator and film. Divide the dough into balls.
9. Roll out the balls slightly, but not thinly. Spread the filling over the rolled out dough.
10. Pinch the edges of the dough and shape them into patties.
11. Bake pies at 180 degrees for about 15 minutes. Pies before baking can be greased with melted butter.

Still doubting your abilities, then watch the video recipe and start baking.

video recipe Delicious meat pies in the oven

Cook with pleasure and be healthy!

Always your Alena Tereshina.