Meat pies oven step by step. Baked meat pies

07.05.2021 Blanks for the winter

Pies with yeast dough in the oven with meat

Oven meat pies are one of the favorite baked goods for millions of people. Such 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 do everything briefly and at the same time clearly and clearly. Seriously, they are very easy to make! Even if you have not kneaded yeast dough and sculpted pies before. Just follow the instructions, and then you can please yourself and your loved ones with this dish.

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

We step back from the lyrics and move on to the recipe itself.

Oven meat pie recipe

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

Ingredients:

For the dough:

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

Filling:

Meat (pork, beef) - 300-400 g. (Ready-made minced meat can be used);
Salt - 3 pinches;
Ground black pepper;
Onions - 200 g.

If desired, the filling can be flavored with various herbs and spices. Here it is already to your taste to navigate.

Step by step cooking meat pies in the oven

Kneading the dough

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

Pour dry yeast into a bowl of water. Mix well and let stand for 7-12 minutes.
Drive eggs in there. Add sugar, salt, oil. Stir again.
Add flour gradually, stirring constantly.
The mass thickens. Add the rest of the flour and knead the dough with your hands.
Grease the dough with butter and put in a warm place, covering with a lid for 30 minutes. While the dough is growing, you can spend time filling.

Meat filling for yeast dough patties

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

Peel, finely chop the onion.
Pour oil into a skillet and fry over medium heat until the onions are lightly browned.
Now add the minced meat to the onion in the pan and fry, stirring occasionally, for another 5-7 minutes. The meat should change color from pink to something closer to brown.
Pour 50 ml into the pan. water and simmer over low heat until excess water evaporates. Don't forget to stir!
Now you need to salt and pepper.
The filling is ready, and we move on to sculpting the pies.

Forming and baking pies

Pull the dough into a sausage and cut into small equal pieces.
Roll out the pieces with a rolling pin until flat cakes. It is not worth rolling very thinly.
For each cake, put 1-2 tbsp. spoons of meat.
Now you need to sculpt pies. Just pull the edges towards the middle and pinch tightly. The end result is classic pies with a top seam.
Cover the baking sheet with foil or grease with oil.
Place the pies on a baking sheet.

By the way, you cannot 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 pastry dough will be airy, soft like fluff. This operation is called "proofing" of the pies.

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

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

By the way, I strongly advise you to go and take a look at another recipe:. I'm sure you will be interested in this.

Ingredients

Servings: - + 16

After the holiday delicacies, I am happy to return to simple yeast baked goods. Moreover, it is winter now - it's time to bake ruddy pies with meat in the oven, a step-by-step recipe with a photo will be very detailed, designed for beginners. I make yeast dough on dough, stuffing with boiled meat with fried onions and peppers. The pies are delicious, fluffy, with a thin soft crust and a very juicy meat filling. Although the dough is prepared in a sponge way, it is very easy to prepare, it fits quickly and has never misfired.

My recipe for pies with meat is designed for a small portion, it turns out 12-15 pieces, just for one baking sheet. Which is very convenient: it takes a little time, and in the filling you can use the meat from which the broth was cooked for the first courses. If you need to bake more, double the proportions.

Ingredients

To make yeast pies with meat you will need:

warm milk - 0.5 cups;
fresh pressed yeast - 12 g;
sugar - 1 tbsp. l;
salt - 0.5 tsp;
flour - 3 tbsp. l. with a slide.

egg - 1 pc;
sunflower oil - 3 tbsp. l;
flour - 150 g.

boiled beef - 200 g;
onions - 2 pcs;
salt, pepper to taste;
sunflower oil - 4 tbsp. l.

How to cook meat pies in the oven. Recipe

For the filling, I used beef, adrenal part. If you prefer pork, choose moderately fatty meats. You can take it with a bone, cook the broth for the soup, and define the meat in the filling. Pour cold water over the meat and bring it to a boil. The foam will begin to rise - I collect it with a slotted spoon so that the surface remains clean.

Beef is cooked for an hour and a half, until soft. For pork, an hour is enough, but if the piece is large or wiry, then you need to increase it to one and a half hours. I left the meat in the broth, just as the dough comes up, it will cool down.

I make the dough for pies with meat on a yeast dough. I mix fresh yeast (those sold in cubes or bars), sugar and salt.

Knead with a spoon, grind until the sugar begins to melt and a liquid brownish gruel is formed. I pour in warm milk.

I stir, dissolve grains of sugar and salt. I add some flour.

The dough will be liquid, approximately like the dough for pancakes. It is not necessary to make it thicker, a thick dough is suitable longer, and a liquid one will begin to foam and rise in 10-15 minutes. I put a bowl of dough in a warm place for 20-30 minutes.

The dough, although liquid, needs to ferment, it is good to rise. When it increases several times, and bubbles and holes appear on the surface, it means that the dough is ripe. You can add the rest of the food and knead the dough.

I transfer the dough to a larger bowl. I pour out the loose egg there.

The composition of the dough for baked meat pies is very simple, there is no butter or sour cream in it. To mix better and be loose, I add vegetable oil.

I sift the flour, about two-thirds of the required amount. I will add the rest a little while kneading.

After mixing all the components of the dough until a loose lumpy consistency, I spread it on the board, gradually adding the rest of the flour. I knead with my hands for about 15 minutes, rolling the dough over flour.

After a while, it will become soft, plastic, and stop sticking to your hands. By clicking on the bun, you will feel how it springs under your palms and rounds again. I put the kneaded dough back into the bowl, greasing the bottom and sides with oil. I cover it with a lid, put it in heat for an hour or until it triples.

While the dough is rising, I prepare the filling. I cut the onion into small cubes. With onions, the meat filling for pies in the oven will be much tastier and juicier. So do not spare the onion!

I heat oil in a frying pan, pour onions. While stirring, I bring it to transparency and turn the fire down to minimum. I leave the onion to simmer for ten minutes, until it becomes soft, with a light golden hue.

Advice.When frying onions, do not leave them unattended. Stir, watch the fire, and remember that onions have the ability to burn instantly. Burnt onions have a bitter taste; they are not suitable for filling.

I take out the meat from the broth. I cut it into pieces so that it is convenient to push it into the meat grinder.

I twist it once through a meat grinder with a regular grill. I pour the minced meat into a bowl.

I put the fried onions there along with the oil. If someone in the family does not like fried onions, rotate them in a meat grinder, alternating with pieces of meat.

I add some salt, season with black pepper. You can add a pinch of nutmeg or coriander - use those spices that you usually season meat dishes with.

I mix everything, as if slightly rubbing the meat filling for the pies. In consistency, it will turn out to be a little viscous and will not crumble.

Advice.If the filling is crumbly, it will spill out of the pies, stuffing and eating them is not very convenient. Add a spoonful of water or broth and stir again.

The dough for pies with meat came up, increased three to four times. I knead around the edges, pressing down with my palm.

I divide into equal pieces weighing 30 grams. I roll each piece into a bun, covering it with a slightly bent palm. You need to roll it on a board or table without dusting the surface with flour, but spread it on flour so that the dough does not stick.

I cover the blanks with foil, leave for 10-12 minutes. During this time, the koloboks will round up, grow a little and become softer. I turn on the oven, let it heat up to 180 degrees.

I knead several koloboks into flat cakes about 1.5 cm thick. Rolling pin is not needed, the dough is very soft, plastic, stretches well. I spread 1.5-2 teaspoons of the filling. When in doubt that you can divide into equal portions, use a kitchen scale. It took me 20 grams for each pie. Raising the edges, I squeeze them tightly over the minced meat.

Then I pinch from the middle to the edges. If the filling falls out, I fix it, push it back. You will get a small neat pie with a scallop on top. To make the seam denser, I collect the comb in folds, tucking it inward. This is how I start all the pies.

I cover the baking sheet with paper. I spread the pies seam down at a distance from one another. I cover it with a towel and put it on the stove for proofing. Do not skip this stage - without proofing, meat pies in the oven will not rise, they will be tough.

After 15-20 minutes, the pies will increase, fit, become lush. Shake the egg until light foam, grease each pie on top and on the sides.

I put a baking sheet with pies in the oven on a medium level. Temperature 180 degrees. Pies with meat are baked in the oven for 20-25 minutes, until golden brown.

I remove the finished pies with meat from the yeast dough from the hot baking sheet onto the board or transfer to a large bowl. Be sure to cover with a light towel, let them gradually move away from the heat. If you do not cover and leave on a baking sheet, the top will dry out, and the bottom of the pies will get wet.

Well, the pies with meat are baked in the oven, cooled down a little - it's time to try. Very tasty, they have enough fillings, and the dough is tender, soft. I hope my friends, my recipe for baked meat pies and you will like it. Happy baking, beautiful and delicious pies! Your Plyushkin.

One of the versions of the recipe for making pies in video format

Fragrant meat pies in the oven are the signature dish of many housewives. Of course, you will have to tinker a little with the preparation of such a treat, but relatives and friends will praise the delicacy for a long time, asking for additives. It is believed that the best delicious meat pies in the oven are obtained with yeast dough. However, the base for baking can be flaky.

Many knowledgeable culinary experts advise preparing the dough for such a delicacy at night, so that the finished product turns out to be fluffy, rich and airy. You can also not wait several hours, but speed up the process of making the base for meat pies in the oven by putting the mass in a warm place and covering it with a towel.

You can fill such pastries not only with ready-made ones, having previously fried it with onions. The filling from or, boiled and passed through a meat grinder, will in no way reduce the taste of the finished dish. Suitable for baking and poultry meat - turkey or chicken. However, before cooking, keep in mind that the dish may seem a little dry due to the minimal amount of fat in the meat component. Optionally, you can add a little stewed cabbage, rice, cheese or even potatoes to baked meat pies. So, the baked goods will turn out to be even more tasty and satisfying.

To get a beautiful ruddy crust, from which salivation flows, you need to carefully grease each piece with egg yolk. And prepared baked goods, already laid out on a baking sheet, do not rush to put in the oven - 20-30 minutes of standing at room temperature will make the finished delicacy melt in your mouth and airy.

Some housewives refuse, which quickly begins to harden and harden after being taken out of the oven. Ordinary water can solve this problem. The finished dish (when it is still hot) must be sprinkled with a spray bottle and covered with a waffle or terry towel. The result will be "obvious"!

Now that you know the little tricks for making pies, explore our recipes and try to create your own culinary miracle with a taste of childhood.

Baked meat patties in the oven are much better than fried ones, as they use less oil in their preparation. The calorie content of baked goods made by the above methods will be different. For example, 100 grams. dishes cooked in the oven will need about 240–250 kcal, and fried pies - all 300 kcal.

Aromatic with meat in the oven can be made in several ways. For those who do not want to waste time and knead the dough for such baking, you can advise to go to the nearest supermarket and buy a base there. But still, an incredibly tasty and satisfying dish turns out to be cooked from beginning to end with your own hands.

Recipe number 1. Classic yeast baked goods

For a classic yeast dough recipe, you need the following ingredients:

First, the filling is made from meat. If you took a whole piece or, then you need to boil it until tender (you should not salt the water). Finely chop and sauté the onion separately. When the meat is ready, it is passed through a meat grinder along with onions, and the finished mass is gloved, salted and flavored with seasonings. If the finished meat filling is dry, then you can add a small amount of broth or a little butter to it. When choosing minced meat, the ingredient is simply fried along with onions and spices.

Now you need to make the baking dough. A glass of milk should be heated over low heat to 40–45 degrees, removed from the stove, and added to the liquid, 1 tbsp. l. flour and sugar, dry yeast, stir a little and put in a warm place for half an hour. To speed up the fermentation process, cover the dough with a towel. Over time, gradually add flour to the workpiece, stirring the dough, pour 1 tsp. salt, pour in the vegetable oil and it is better to lightly beat the last ingredient in a separate bowl. Stir slightly the base for mince pies, put it on the table, and begin to knead. The dough will be ready the moment it stops sticking to your hands.

We divide the finished mass by eye into 2 parts, one of which is removed in the heat, and from the other we make a sausage. After that, we cut it into equal pieces, roll them into flat cakes and fill them with filling. We try to close the seam as firmly as possible. We immediately lay out the prepared baked goods on a baking sheet covered with parchment (the connection should be at the bottom). When the entire area is occupied, set aside the baking sheet for half an hour, preheat the oven to 180 degrees.

Before sending the dish to bake, you need to grease it with egg yolk so that the finished delicacy acquires a golden brown crust. In the oven, the baked goods will simmer for about 20-25 minutes. While the patties are cooking, you can make a second batch from the remaining dough.

It is better to serve such pastries on the table hot or warm. No additional serving or greenery decorations are required.

Recipe number 2. A quick puff pastry dish

For those who are used to saving their time and do not want to mess around in the kitchen for a long time, we can recommend another recipe for pies made from. You will need:

Minced meat with onions is fried until the pinkish hue changes to brown. Add salt, spices and pepper to it to taste, mix well. The dough for pies with minced meat must first be defrosted. After that, it is rolled out into identical squares, the filling is laid, the edges are fixed. To ensure a strong adhesion of the edges, you can slightly moisten the dough with water or dip your fingers into the liquid and only then form the pies. The blanks are sent to a baking sheet, greased with whipped yolk, sent to the oven, preheated to 200 degrees for 20 minutes. The dish is ready!

Using the same recipe, you can make a delicacy or cheese filling. Even a dish with minced meat can be slightly diversified by adding finely chopped and fried mushrooms to the filling.

Recipe number 3. Open baked goods

You can cook pies with meat in the oven in a very unusual way. For example, open pies will impress guests not only with their original shape, but also with their unsurpassed taste. You will need the following ingredients:

In this recipe, you can use warmed milk or low-fat kefir at room temperature instead of water.

Sift the flour, pour yeast into it, 1 tsp. salt and 2 tbsp. l. sugar, mix everything. Make a depression in the center, break one egg there, pour in slightly warmed water and put butter. From these ingredients, you need to knead the dough (first we use a spoon, then we begin to knead the mass with our hands). Put the finished baking base in heat for half an hour or a little more.

At this time, we start preparing the filling. Peel the onion, chop finely, mix with minced meat in a separate bowl, add spices to taste, salt and pepper. Now we take out the dough, knead it slightly again, divide it into 2 parts, roll it out with sausage and cut it into portions. We form a cake from each blank, spread the filling in the center. We seal the edges in such a way that the pies are in the form of triangles with a small hole on top.

We shift the future dish to a greased baking sheet, coat it with yolk on all sides, put it in the oven, brought to 200 degrees for 20 minutes. Bon Appetit!

Let the food stand at room temperature before placing it in the oven. So, the pies will be more fluffy, voluminous and rich. Please note that you should not open the oven door during the first 5-10 minutes of simmering baked goods, otherwise it will fall off and will not rise again.

The resulting pies can be eaten immediately after cooling, but it is better to leave them overnight under a warm towel. Then the broth inside will saturate all the filling and dough, making the pies crispy on the outside and tender on the inside. Meat pies go well with soups, but they can also be a hearty lunch on their own. Bon Appetit!

A very simple recipe for meat pies

Soft, fluffy, juicy meat-filled patties are pretty easy to make. According to this recipe, you can take a dish with you to work or serve it to the table along with soup or vegetable salad. The dough recipe for this cooking option can be called ideal. The baked goods are soft, tender and just melt in your mouth. The undoubted advantage is that you can use different fillings, not necessarily meat, you can make dough for several portions and make baked goods with other fillings, such as cabbage, mushrooms, eggs and rice, or make fluffy, sweet buns with jam.

Ingredients:

For the test:

Milk ─ 100 ml.
Sugar ─ 3 tablespoons
Dry yeast ─ 6 g.
Sour cream ─ 200 gr.
Chicken egg ─ 3 pcs.
Sunflower oil ─ 100 ml.
Salt ─ 0.5 tsp
Flour ─ how much the dough will take.

For filling:

Minced meat ─ 800 gr.
Onions ─ 1 pc.
Fresh carrots ─ 1 pc.
Vegetable oil ─ 3 tablespoons
Salt ─ 1 tsp
Pepper ─ to taste.

Cooking process:

The dough is soft and airy due to the use of dough. To prepare it, 100 ml of milk is slightly warmed up, poured into a tall cup or deep glass. Be sure to add yeast and 1 tbsp of sugar. The sweetener will help to strengthen the yeast's work, then the pies will become as airy as possible.
The dough must be covered with a lid or cling film. It should fit and grow significantly.
During the preparation of the dough, you need to do the dough. To do this, mix together 200 g of sour cream at room temperature and butter. It is better to take high-fat dairy products, then the pies will be as tender as possible. Chicken eggs are added to the sour cream, setting aside 1 yolk to grease the pies before loading into the oven. Add 100 milliliters of sunflower oil and 2 tbsp. tablespoons of sugar, 2 tbsp. l salt. All ingredients are mixed until smooth using a whisk or mixer at low speed. Do not turn on the high speed of the mixer, then the dough may turn out to be clogged.
Dough is poured into the sour cream mass and mixed thoroughly. For full kneading, add flour and knead the thick dough. To obtain a soft mass, it is convenient to use a special mixer with a hook attachment at low speed, but after that you still need to knead the dough with your hands. Flour is added to make the dough smooth, the mass should lag well behind the hands. The resulting dough is covered with a towel and placed in a warm place for 2.5 hours.
After the dough is sent for proofing, you can start preparing the filling. To do this, chop the onion and finely grate the carrots. You can add more onions to the filling, then it will turn out to be more juicy.
Grated vegetables are fried in a pan with a little vegetable oil. After the vegetables are soft, spread the minced meat and knead it into small pieces right in the pan.
Add 0.5 tsp of salt and ground pepper to the minced meat, mix well the filling and simmer until tender. If the filling turns out to be too dry, this can be the case if you take low-fat minced meat, you can add vegetable oil or add a little boiled water or broth. Spices can be added to taste, depending on personal preference.
If after cooking the minced meat there are large pieces, they can be kneaded with a blender or removed with a potato grinder.
Only the chilled filling is spread into the dough, therefore it must be rolled out after it has cooled.
After the dough begins to crawl out over the edges, you can start forming the pies. To do this, you need to divide it into small pieces weighing up to 50 g.
They are rolled into a circle, a filling is placed in the middle with a spoon, the edges of the baking are pinched. Since the dough prepared according to this recipe grows well during baking, the edges of the patties need to be fixed well so that the surface is smooth or laid with the seam down.
Put the prepared pies on a baking sheet and cover with a towel, leave for 30-40 minutes so that they come up.
After that, shake the egg yolk with a fork, grease the surface of the pies with an egg for a golden brown crust. .The oven must be preheated to 180 degrees, send the dish there for 25-30 minutes.

The meat pies are ready! They can be served with first courses, warm tea, or simply eaten. Bon Appetit.

Juicy pies with meat and potatoes

This cooking option will dilute the daily menu, because a new variation and toppings are used. Potatoes are very rarely used with meat, but in vain ─ pies cooked like this always turn out delicious and are not inferior to a purely meat dish. Both components combine well with each other, to be sure of this, you need to cook them according to this recipe.

Ingredients:

For the test:

Wheat flour ─ 400 gr.
Butter ─ 150 g.
Dry yeast ─ 1 tsp.
Chicken egg ─ 2 pcs.
Chicken egg yolks ─ 3 pcs.
Sour cream ─ 150 gr.
Salt ─ 1 tsp
Sugar ─ 1 tsp

For filling:

Minced meat ─ 500 g.
Puree ─ 200 g.
Onions ─ 2 pcs.
Vegetable oil ─ 1 tablespoon
Butter ─ 40 gr.
Milk ─ 50 ml.
Salt ─ 0.5 tsp
Ground black pepper ─ to taste.
Spices for meat ─ to taste.

Cooking process:

You need to prepare the filling. To do this, peel the onions, cut them into cubes, send the slices to the pan, pour out a little vegetable oil. Fry until translucent, and then spread the minced meat, add salt, pepper and other spices to taste. The composition must be mixed until a homogeneous consistency, fry until the moisture completely evaporates and the meat component is ready.
Pre-boiled potatoes need to be mashed, add a little butter and milk to make the mashed potatoes soft. The mashed potatoes are transferred to the fried minced meat, mixed thoroughly. The filling for the meat pies is now ready.
After preparing the filling, milk is poured into a separate bowl and melted butter is added. Melt it quickly, you can use the microwave or steam bath. Add sugar, salt and dry yeast to the milk mixture, mix thoroughly.
Before adding, you need to sift the flour twice and introduce it into the mass gradually, I control the consistency. First, the dough is kneaded with a spatula, and then continue to knead it on the table with your hands. Dust the surface for kneading with flour.
The dough is rolled out into three parts, folded into a rectangular layer, no more than 2 mm thick. Place the filling on the edge, wrap it in a roll, pinch both edges.
Forming baked goods is easy. Using the palm, divide the roll into 6-8 parts and press the edges of each section with your hands. The pies are alternately pinched off from the roll, the edges are straightened and placed on a baking sheet greased with vegetable oil or lined with parchment.
A similar method works with the rest of the test.
Place the pies on a baking sheet at a sufficient distance from each other so that they do not stick together during the baking process. Since the dough is leavened and created without dough, it will grow in the oven when exposed to heat.
Pies need to be greased with whipped egg yolks, sent to the oven for 30 minutes. The oven must be preheated to 180 degrees.

The pies prepared according to this recipe always turn out to be incredibly tender and soft. They are delicious both hot and cold, meaning they stay just as soft the next day.

Country style meat pies

Russian cuisine is the most diverse in terms of pastries of all. There are not so many options for making simple pies in any kitchen. Despite all the hassle of preparation, the dish is worth it. The pastry prepared by the sponge method always turns out to be tender, airy and goes well with the meat components.

Ingredients:

For the test:

Wheat flour of the highest grade ─ 1 kg.
Fresh yeast ─ 25 g.
Granulated sugar ─ 2 tablespoons
Cooking salt ─ 1 tsp.
Butter ─ 100 g.
Chicken egg ─ 3 pcs.
Water ─ 1 tbsp.

For filling:

Pork pulp ─ 300 gr.
Beef ─ 300 g.
Onions ─ 2 pcs.
Salt to taste.
Pepper ─ to taste.
Sunflower oil ─ a few tablespoons.

Cooking process:

Crumble fresh yeast, warm water into a bowl and mix thoroughly. The yeast should completely dissolve in water, color it in a soft cream color.
Add a little sifted flour and sugar to the water. Stir the resulting mixture slightly and leave warm for about half an hour.
During this time, a fluffy hat should turn out on the water ─ this is the dough.
To ferment the dough, you need to prepare a large container. An enamel basin will do. It is necessary to sift about 800 g of flour into it, add the finished dough to it. Add chicken eggs and melted butter. The ingredients should be warm, but not hot, because the yeast can die at high temperatures.
Dough must be mixed well with flour, adding the remaining portion of flour. The dough must be kneaded manually. The mass should take on an elastic consistency. After kneading, you need to cover it with a towel and put it in heat for 2-4 hours.
The preparation time of the dough depends greatly on the freshness of the yeast. Dough cooked with fresh yeast comes up in 30 minutes.
After the dough has increased in volume, it must be kneaded. The gingerbread man should once again rise in a warm place under a towel. This will take 20 minutes.
While the flour component is being prepared, you need to start preparing the filling. The meat is cleaned of veins and fat and cut into small pieces.
Peeled onions, cut into quarters.
The onion is combined with the minced meat using a meat grinder, the mass is thoroughly kneaded.
A frying pan is placed on the stove and a small amount of sunflower oil is poured into it, and the minced meat is laid out after heating it. During the stewing process, the filling must be constantly stirred so that it does not burn.
After readiness, the meat is salted, dill is added.
While the filling is cooling down, you can return to the dough, during which time it should rise well. Sprinkle it with flour and carefully put it on a sawn table.
You need to dip your fingertips into flour, divide the dough into several small koloboks with your hands, and let them proof.
After proofing, you can start sculpting. To do this, roll out each thin circle. Put a spoonful of minced meat in the middle of each circle, gently press the edges.
The pies are transferred to a baking sheet lined with parchment, greased with chicken yolk.
Send the dish into an oven preheated to 180 degrees for 20-40 minutes. Remove hot pies from the baking sheet. It is very easy to do this by tilting it slightly, and pouring them into a deep plate.

The meat pies are delicious both hot and cold. Bon Appetit.

Meat patties that melt in your mouth

The taste of ruddy and aromatic pies with meat is known to everyone from childhood, they were cooked by mothers and grandmothers, and then it was just a real feast for both the stomach and the eyes, because they are not only delicious, but also insanely beautiful. Since the taste depends not only on the filling, but also on the dough, special attention should be paid to its preparation.

Ingredients:

For the test:

Flour of the highest grade ─ 4 tbsp.
Dry yeast ─ 10 g.
Cow's milk ─ 1 tbsp.
Salt ─ 1 tsp
Granulated sugar ─ 2 tsp
Vegetable oil ─ 3 tablespoons
Butter ─ 80 gr.
Chicken egg ─ 3 pcs.

For filling:

Minced meat ─ 500 gr.
Vegetable oil ─ 1 tablespoon
Bow ─ 1 pc.
Salt to taste.
Pepper ─ to taste.

Recipe:

Peel the onions and chop them into small cubes. Send a preheated frying pan, fry in vegetable oil until transparent.
Remove the lumps from the minced meat with a wooden spatula, fry until tender. You need to cook the minced meat carefully, it should turn out to be soft.
When done, add salt, pepper and other spices to taste.
To prepare the dough, put dry yeast in a container, add 2 tsp of sugar and 1 tsp of salt to them. The listed components are mixed well, added to cow's milk, which must be preheated. Leave for 20 minutes.
After a high cap forms on the dough, it is diluted with butter. The resulting dough is left for another 10 minutes. Pour in premium flour, add chicken eggs and transfer the dough. Mix the dough.
Leave the mass in a warm place. During this time, it should increase in volume.
A bun is formed from the resulting mass and divided into pieces weighing about 30 g.
Roll each piece well, put the chilled meat filling in the center.
Carefully fasten the edges of the patty, forming it.
The resulting pies are spread on a baking sheet at a distance of about one and a half centimeters from each other, because they increase in volume too much during the baking process.
The finished pies are greased with egg yolk, sent to the oven for cooking, preheated to 180 degrees.

The dish is ready! Bon Appetit!

Meat patties are perfect for a snack. Some people like fried pies, others prefer oven-baked ones. In any case, this pastry is as popular as it was many years ago.

Each housewife's notebook contains a recipe that has been passed down from generation to generation.

Meat pies step by step recipe - basic cooking principles

The dough for pies can be very different: unleavened, yeast, flaky, rich and even made from potatoes or cottage cheese. The dough recipe is chosen depending on the method of making the pies. Fried ones are made from butter or lean yeast dough. Pies are baked in the oven from any dough. Yeast or butter dough is kneaded in 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 remaining 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 a dough for potato pies, the vegetable is boiled and mashed from it. Add eggs, yeast and flour and knead into a soft dough. You can use vinegar slaked baking soda instead of yeast.

As for the filling, it is prepared from raw, fried or boiled meat. It can be lamb, poultry, pork, beef, etc. The 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 do not need to grind the meat into minced meat, but chop it with a knife on a piece of chalk.

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

Recipe 1. Pies with meat step by step recipe in the oven

Ingredients

700 g wheat flour;

300 g of boiled meat;

8 g instant dry yeast;

5 g table salt;

a glass of milk or boiled water;

50 ml of sunflower oil;

60 g granulated sugar;

onion head;

spices.

Cooking method

1. Heat 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 liquid at room temperature without heating it. In this case, the dough may simply not rise, or it may rise very slowly. So, add yeast to the warm liquid and stir well so that it completely dissolves. Instead of dry yeast, you can use raw yeast, only in this case, their amount needs to be doubled. Add some sugar, stir again and let the mixture sit for ten minutes for the yeast to start working.

2. Add flour and knead until you have a pancake-like dough. It is very important to note here that the flour must be sifted through a sieve. It is advisable to do this twice. The flour may contain small debris, and the sifted flour can be saturated with oxygen, which will make the baked goods fluffy.

3. Add three tablespoons of vegetable oil to the dough, salt and mix. It is better to use refined oil, it is odorless, which means it will not be felt in baked goods. Add the remaining flour in small portions and knead the firm dough. Do not knead it for 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 baked goods will turn out to be firm. 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, cook the filling. Twist the boiled meat in a meat grinder or finely chop the peeled onion. This recipe uses boiled meat, but you can also make the filling raw. This can be pork, chicken, lamb, or beef. Fry 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 go back to the test. Crumple the dough that has come up with your hands and knead lightly. Divide it into small balls. Form circles out of them, no more than a centimeter thick. This can be done with a rolling pin, or simply by kneading it with your hands.

6. Place a spoonful of minced meat in the middle. Use only completely cooled filling. Join the edges, holding them together carefully.

7. Place the pieces, seam side down, on a greased baking sheet. Cover the baked goods with a tea towel and leave warm for 20 minutes. This is necessary for the dough to come up again. Spread beaten egg or milk over baked goods. This can be done with a silicone brush or tissue.

8. Place the baking sheet in the oven. Be sure to warm it up to 180 degrees in advance. The baking time of the pies is 20 minutes. Meat Pies step by step recipe will help you prepare delicious, airy baked goods.

Recipe 2. Fried meat pies step by step recipe

Ingredients

half a glass of kefir;

900 g of premium wheat flour;

salt;

half a liter of milk;

ground black pepper;

50 g yeast;

60 g of a 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 making 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 on the surface.

2. While the dough is rising, prepare the filling. We wash the meat. We clean the beef from films and veins. Chop finely with a knife. Can be chopped with a meat grinder or blender. Peel the onion and chop it into thin quarter rings. It can be grinded together with the meat, but it is better to finely chop it. This will give the onion more juice and make the filling juicy.

3. Fill the white loaf with kefir, leave for five minutes, and then put it in the meat filling. If you don't have kefir, you can soak the bread in plain water or milk. Season the filling with ground pepper and salt. Now mix thoroughly.

4. Melt margarine. This can be done in a saucepan, setting it on minimal heat, or by placing the margarine in a bowl and placing it over a saucepan of boiling water. Cool the melted fat and add it to the dough. We also drive in the eggs here and shake everything thoroughly with a whisk until smooth. Pour flour in small portions, having previously sifted it twice. Knead with your hands until you get an elastic soft dough. We roll it into a ball, place it in a bulky dish, cover it and let it stand for an hour.

5. Knead the dough that has come up, divide it into small pieces. We knead each one with our fingers into a cake, or roll it out with a rolling pin. The thickness of the dough should not exceed a centimeter. Put a spoonful of meat filling strictly in the middle. 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, for ten minutes.

6. Pour enough 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. We twist the fire to medium level and fry until golden brown. Turn the pies over and continue to fry until the other side is browned.

7. Put the fried pies on a dish, covering it with paper napkins so that the excess oil is absorbed. Served hot. The 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 with kefir, in this case it should be put 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 until they become soft.