Delicious pastries are not only sweet. Baked products stuffed with mushrooms and meat also turn out incredibly tasty. How to make meat pie dough, read below.

Kefir meat pie dough

Ingredients:

• premium wheat flour – 180 g;
• salt - a pinch;
• kefir 3.2% fat – 200 ml;
• large chicken eggs – 2 pcs.;
• soda – 5 g.

Preparation

Pour baking soda into kefir, stir and leave for 5 minutes. Then beat in the eggs, add some salt and little by little add the previously sifted flour. Mix the dough thoroughly. Pour half of the dough into a greased form, place the meat filling and place the rest of the dough. Bake the jellied pie for 40 minutes.

Meat pie dough with yeast - a simple recipe

Ingredients:

• premium wheat flour – 500 g;
• granulated sugar – 50 g;
• warm milk – 240 ml;
• dry yeast – 10 g;
• refined vegetable oil – 80 ml;
• egg – 1 pc.;
• salt.

Preparation

Mix eggs with warm milk, dry yeast, salt, granulated sugar and vegetable oil in a large container. Add flour little by little and knead the meat pie dough using dry yeast. Let him rest and come over. Divide the increased dough in half and roll it out to the desired size. Place half of it in the mold, add the filling, and cover with the other half of the dough. We fasten the edges and bake for about half an hour at moderate temperature.

Meat pie dough - recipe

Ingredients:

• sifted flour – 500 g;
• granulated sugar – 20 g;
• kefir – 200 ml;
• vinegar – 5 ml;
• baking soda – 5 g;
• – 70 g;
• eggs – 2 pcs.;
• salt.

Preparation

Pour kefir into a bowl, beat in eggs, add salt, sugar and melted margarine. Add soda slaked with vinegar there. Stir vigorously and, adding flour, knead the dough. We put it in the cold for half an hour. Roll out a little more than half of the dough into a layer slightly larger than the size of the mold. We place it in this form, form the sides, and place the filling in an even layer. Roll out the rest of the dough and place it on top of the pie, sealing the edges. This pie can even be prepared on the stove in a frying pan. To do this, bake it over low heat for 35 minutes, then turn it over and cook the same amount on the second side.

Meat pie dough without yeast

Ingredients:

Preparation

Pour refined vegetable oil into kefir, add semolina and stir vigorously. Leave the mixture for 10 minutes. Add the remaining ingredients and knead the dough. Pour about half into the mold, lay out a layer of filling and cover with the remaining dough. Cook this pie for about half an hour at moderate temperature.

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It seems like you need to spend a lot of time making a pie: rolling out the dough, preparing the filling, decorating, baking and cooling. But there are many simple recipes that won’t take much time to prepare.

website I’ve compiled a selection of recipes for simple and delicious pies for you, and all you have to do is cook them.

Pie with meat

We will need:

For the test:

• 2 eggs
• 1/2 tsp. salt
• 1 cup flour
• 1 glass of kefir
• 1 tsp. soda

For filling:

• 300 g minced meat
• 2-3 onions (cut into cubes)
• salt, pepper - to taste.

Preparation:

1. Mix kefir with soda and leave for 5 minutes. Then add the rest of the ingredients and mix well.
2. Grease the pan with oil, sprinkle with flour and pour out half the dough. We spread the prepared filling (raw minced meat) and pour the second half of the dough onto it.
3. Place in a preheated oven and bake for 40 minutes at 170 degrees. You can make any filling.

Khachapuri for the lazy

We will need:

• 100 g cheese
• 100 g sour cream
• 1 egg
• 1 tbsp. flour
• dill
• vegetable oil
• salt and pepper - to taste.

Preparation:

1. Grate the cheese on a fine grater, chop the dill.
2. Mix cheese, sour cream, eggs, flour, dill. Salt and pepper, mix well.
3. Pour the mixture into a frying pan with heated vegetable oil and fry on both sides for 10 minutes. Then cool and cut into portions.
4. To remove excess oil from the finished khachapuri, remove it from the pan and blot it with a paper towel on both sides.

Lazy chicken

We will need:

For filling:

• 6 medium potatoes
• 1 onion
• 1 ham and half a chicken breast (you can have chicken fillet).

For the test:

• 100 g sour cream
• 100 g mayonnaise
• 200-250 g flour
• 2-3 eggs
• 1/2 tsp. quenched soda
• salt - on the tip of the knife.

Preparation:

1. Cut the potatoes into slices, chicken into small pieces, and the onion into thin half rings. Salt, pepper and mix.
2. Grease a frying pan or baking dish with vegetable oil, lay out a layer of potatoes, add a little salt, then a layer of onions, a layer of meat, a layer of potatoes, salt again.
3. Mix all the ingredients indicated for the dough and pour them into the filling. Bake in the oven at 180 degrees for about 50 minutes.

Ham and cheese pie

We will need:

• 4 eggs
• 300 g mayonnaise
• 2 tsp baking powder
• 150 g each of ham and cheese for filling.

Preparation:

1. Mix eggs, baking powder, mayonnaise and flour. The consistency of the dough should correspond to thick sour cream.
2. Slice the ham and grate the cheese. Pour half of the dough into the baking dish. Place the filling on top and fill with the remaining dough.
3. You can also sprinkle with a little cheese. Then preheat the oven to 180 degrees and leave the pie there for half an hour.

Green onion and egg pie

We will need:

For the test:

• 400 g kefir (yogurt, sour cream)
• 160 g butter
• 2 tbsp. Sahara
• 1/2 tsp. salt
• 2 eggs
• 280 g flour
• 1.5 tsp. baking powder.

For filling:

• green onions
• 2 eggs
• salt and pepper.

Preparation:

1. Finely chop the green onions - there should be a lot of it, a full frying pan. Lightly heat it with oil so that it softens and settles. Salt and pepper to taste, add diced hard-boiled eggs.
2. Prepare the dough. Mix melted butter, sugar and salt, add kefir and beaten eggs. Mix flour with baking powder, add to liquid mixture and stir until smooth.
3. Grease the mold with oil and pour out a little more than half of the dough. Place the filling on top and fill with the remaining dough. Bake at 200 degrees for about 35 minutes.

Open meat pie

We will need:

• 200 g potatoes
• 200 g flour
• 1 egg
• 50 g butter

• 500 g pork (or minced meat)
• 2 bell peppers
• 1 tomato
• 2 small onions
• 100 ml heavy cream (33-38%)
• 100 ml milk
• 2 small eggs (for filling)
• 2 tbsp. tomato paste
• a little grated cheese
• salt pepper.

Preparation:

1. Finely chop the potatoes and cook in salted water until tender. Then drain the water and mash the potatoes. Add egg, butter, mix well. Carefully add flour and knead the dough.
2. Place the dough in a springform pan, making sides. Place it in the freezer while the filling is prepared.
3. Chop the bell pepper into small pieces and lightly fry. Chop the onion, fry in a separate frying pan, add meat, cut into small cubes, fry it until almost done, add salt. Add pepper and finely chopped tomato, spread the filling onto the dough.
4. Mix cream, milk and tomato paste. Add the egg, beat lightly. Salt and pepper. Pour over the pie filling and bake for 40 minutes at 200 degrees. 10 minutes before readiness, sprinkle with grated cheese.

You will find the best recipes for meat pies on our website. Every person has a hobby in life - some people love to draw in their free time, others love to do handicrafts, and still others love to go on pleasant long walks. But most women and men spend their leisure time in the kitchen, devoting time to the difficult art of cooking. A difficult and entertaining activity boldly confronts creative works; it takes a lot of time and effort to create a tasty masterpiece.

Despite the huge number of intricate original recipes, the first place will remain fragrant baked goods, transformed with skillful hands into an amazing ruddy delicacy. The housewife reverently and carefully preserves the signature recipe for meat pie dough or delicious hearty filling, which she inherited from her mother or grandmother. One of these family types of homemade baked goods is deservedly considered meat pies, the preparation of which does not require much time or effort, and with some use of imagination you can pamper your family with new delicacies every time.

Of course, during Lent, housewives try to give up hearty meat baked goods and choose vegetable and fruit fillings; on holidays or weekends - a meaty, juicy and delicious addition will certainly attract everyone with its aroma to the kitchen to enjoy the result of the work of skillful hands.

Meat Pie Recipes

• with potatoes and cabbage;
• with mushrooms and egg;
• very tasty Ossetian pies;
• simple and delicious meat pie;
• hearty Tatar pie.

• in the oven or slow cooker;
• in a bread machine or in a frying pan.

Delicious meat pies are made from yeast dough;

• puff pastries with meat;
• jellied and shortcrust pastry;
• meat pies with kefir and sour cream,
• with milk and yogurt;
• on water and mayonnaise.

Having chosen a meat pie recipe, a good housewife can easily prepare an excellent dish; the step-by-step guide is so simple that no difficulties or questions will arise during cooking. Even if something is not clear, there is always the opportunity to ask a question or seek the opinion of readers on each page with recipes for meat pies. There is no doubt that professionals or just amateurs will be happy to share secret ingredients or culinary tricks. The recipes have been tested, have been carefully selected, and can be safely used.

Along with detailed step-by-step recipes with photos, beautiful bright photos on the pages will help you prepare the perfect meat pie in a slow cooker or oven. Give the product a beautiful original shape, decorate the meat pie with dough figures - all this will turn from an uninteresting, boring activity into an exciting, entertaining process. With the help of a photo, each stage of preparing dough for a meat pie or meat filling will go unnoticed.

Variety of meat fillings for pie

Choosing meat or preparing it for baking is also a difficult moment, because you need to know what is best to choose, how not to make a mistake when buying, apply the right processing and what to combine with. On the recipe pages you will find tips that will help you cope with this difficult task without fail. Professional chefs will share their experience acquired over many years; all you have to do is listen to their recommendations, and the meat pie will certainly turn out fluffy and rosy, no matter what type of pie dough was chosen.

During the holidays, you also can’t do without a meat pie, because some of the secret additives that the pages of this section are so rich in will help turn baked goods into a wonderful dish. By adding mushrooms or your favorite vegetables, you will get a delicious delicacy that will melt in your mouth and delight your guests.

Meat pie with kefir is an excellent breakfast or lunch for the whole family, nutritious and satisfying. You can take it with you to school or work, cook it for a family picnic or a fun friendly party, give it to a loved one on a long journey, or you can just sit in close company near the TV watching your favorite movie, enjoying the discussion of interesting moments and the wonderful taste of delicious baked goods. .

This pie can be made with beef, pork or any other meat of your choice.

Ingredients

• 1 clove of garlic;
• 1 onion;
• 1 tablespoon vegetable oil;
• 500 g minced meat;
• 2 tablespoons flour;
• 300 ml meat broth;
• 2–3 tablespoons of tomato paste;
• 2 potatoes;
• salt - to taste;
• 450 g;
• 1 egg.

Preparation

Chop the garlic and onion and fry in hot oil until they soften. Add minced meat and fry until golden brown. Add flour, stir and cook for another 2-3 minutes. Add broth, tomato paste and diced potatoes. Bring to a boil, then reduce heat and simmer. Season with spices and cool.

Divide the dough in half and roll out into two layers. Place one of them in a baking dish and spread the cooled filling over it. Cover with the second layer, seal the edges and cut off the excess dough.

Brush the cake with beaten egg and make a small hole to allow air to escape. Bake in an oven preheated to 200°C for 30 minutes until the pie is golden brown.

Any meat of your choice is also suitable for this pie.

Ingredients

For the test:

• 50 g fresh yeast;
• 100 ml warm milk;
• 500 g butter;
• 4 eggs;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 800 g flour.

For filling:

• 1 small head of cabbage;
• 2-3 tablespoons of vegetable oil and a little for greasing;
• 100 ml water;
• salt - to taste;
• ½ kg minced meat;
• 1 onion;
• ground black pepper - to taste;
• 1 egg.

Preparation

Dissolve the yeast in the milk and leave for 10-15 minutes. Mix the melted mixture with the eggs, salt and sugar and stir. Add flour and yeast mixture and stir until smooth. Cover the dough with a towel and leave for 30–40 minutes.

Chop the cabbage, lightly fry in hot oil and add some salt. Pour water over the cabbage, cover with a lid and simmer for about 20 minutes. Season the minced meat with salt and pepper and mix with fried chopped onion and stewed cabbage.

Divide the dough in half and roll out two layers into a baking pan. Grease the mold with vegetable oil and cover with one part of the dough, spreading it along the sides of the mold. Place the filling inside and cover with another layer.

Seal the dough around the edges and leave the pie on the counter for 15 minutes. Make small holes in it to allow air to escape. Brush the pie with beaten egg and bake at 180°C for about 30 minutes until the pastry is lightly browned.

This delicious pie is considered the national dish of the cuisines of Australia and New Zealand. Celebrity chef Jamie Oliver prepares it with mushrooms and beer.

Ingredients

For filling:

• 1 kg beef;
• 1 teaspoon ground black pepper;
• salt - to taste;
• 2 teaspoons ground nutmeg;
• 4 tablespoons olive oil;
• 4 sprigs of fresh rosemary;
• 2 carrots;
• 2 red onions;
• 250 ml light beer;
• 1 tablespoon flour;
• 1½ tablespoons of tomato paste;
• 250 g champignons;
• 1 liter of cold water.

For the test:

• 600 g flour and a little for sprinkling;
• salt - to taste;
• 150 g grated cheddar cheese;
• 150 g butter and some for greasing;
• 250 ml water;
• 1 egg yolk.

Preparation

Cut into small cubes, sprinkle with spices, pour two tablespoons of oil and mix with your hands. Cook the meat over medium heat for 15 minutes, stirring occasionally, until browned on all sides.

Heat the remaining oil in another frying pan. Add chopped rosemary and large diced carrots and onions and fry for about 15–20 minutes.

Pour beer into the frying pan with meat, turn up the heat and bring to a boil, stirring occasionally. Then add the flour and tomato paste, stir and cook for another 2-3 minutes until the sauce thickens. Add fried vegetables and mushrooms, cut into thin strips, to the meat.

Pour in water, bring to a boil, reduce heat, cover with a lid and simmer for 1.5 hours. Remove the lid and simmer for another 30 minutes, stirring occasionally. The beef should become soft. Then cool the filling.

Mix dry ingredients for dough. Add water and mix well. Wrap the dough in and place in the refrigerator for an hour. The traditional Australian pie is small in size, so you will need four small rimmed tins. Grease them with butter and lightly sprinkle with flour.

Cut the chilled dough in half. Roll out one part into a thin layer and cover the baking dishes placed next to each other. Cut the dough between the pans and trim the edges. Place the filling there. Roll out the remaining dough and cut into four pieces. Brush the dough adjacent to the rims of the molds with beaten yolk and cover them with the rolled out layers.

Press the edges of the dough with a fork and make several punctures in the pies so that excess air can escape. Brush the dough with yolk and bake for 30 minutes at 180°C.

The combination of meat, apples and cider makes this pie very tasty, aromatic and unusual.

Ingredients

• 1 kg pork;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons vegetable oil;
• 3 onions;
• 500 ml apple cider;
• 1 bouillon cube with bacon;
• 150 ml cold water;
• 2 dry bay leaves;
• 16 fresh sage leaves;
• 400 g apples;
• 2 tablespoons flour;
• 500 g shortcrust pastry;
• 1 egg;
• 2 tablespoons cornstarch.

Preparation

Cut into large cubes, salt and pepper to taste. Heat a spoonful of oil in a deep frying pan, fry the meat in it until golden brown and place on a plate.

Add the remaining oil to the pan and fry the onion, cut into half rings, until it becomes soft. Pour in the cider, dissolve the bouillon cube in it and use a spatula to separate the fried meat from the bottom of the pan. Add meat, water, bay leaves and 6 sage leaves. Cover and cook in the oven at 180°C for 1.5–2 hours until the pork is tender.

Then use a colander to drain the liquid from the pan into another container. Remove all the leaves from the filling and cool it. Peel the apples, remove the core and cut them into large cubes. Add apples, fresh chopped sage leaves, flour and salt to the filling and stir.

Roll out about ¾ of the dough into a large thin sheet. Cover a baking dish with a removable bottom with a diameter of 23 cm with it. Press it to the bottom and sides. The dough should extend slightly beyond the edges of the pan, which should be brushed with beaten egg.

Lay out the filling and cover with the remaining dough, rolled out into a round layer along the diameter of the mold. Press the edges together firmly. Lightly pierce the cake to allow excess air to escape and brush it with egg.

Bake for 50–60 minutes at 180°C until the cake is golden brown. Mix the remaining liquid that you drained from the frying pan with water to make 400 ml. Mix 2 tablespoons of the resulting liquid with starch, bring the rest to a boil over medium heat and add the mixture with starch. Then simmer for a couple more minutes over low heat until thickened. Before serving, pour hot gravy over the pie pieces.

There are many types of Ossetian pies with various fillings. Pie with minced meat is called fidzhin.

Ingredients

For the test:

• 300 ml warm water;
• 50 g fresh yeast;
• 1 tablespoon sugar;
• 600 g flour;
• ½ teaspoon salt;
• 1 egg.

For filling:

• 1 kg of beef or lamb;
• 1 onion;
• 3–4 cloves of garlic;
• 1 hot red pepper;
• salt - to taste;
• ground black pepper - to taste;
• 5–7 tablespoons of meat broth;
• 50 g butter.

Preparation

Mix water, yeast and sugar and leave for 10-15 minutes in a warm place. Then add the rest of the ingredients, mix well, cover with a terry towel and leave warm for 1.5 hours.

Pass the meat, onion and garlic through a meat grinder. should be at room temperature. Add finely chopped red pepper and spices to it and mix well. Pour in the broth and stir again.

Divide the risen dough into three equal parts. Roll out each of them with a flat cake. It should not be thin, otherwise the dough will tear. Place the filling on the dough, gather the edges in the center and firmly fasten them together. Press down with your hands to form a flat cake, turn over and knead the cake again. The filling should be evenly distributed over it. You will get three flatbreads.

Make several slits in the cakes to allow air to escape. Bake them one at a time at 250°C for about 17–20 minutes until golden brown. Brush the finished pies with melted butter and place on top of each other. When serving, three pies are cut at once.

Traditional Wellington is a whole beef fillet baked in puff pastry. Jamie Oliver decided to use ground beef to make these pies. But, according to him, you can safely use minced pork or even minced lamb.

Ingredients

• 2 tablespoons olive oil;
• 1 red onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 stalk of celery;
• a pinch of cumin;
• a pinch of ground red pepper;
• 500 g minced beef;
• 200 g canned beans;
• 1 tablespoon of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g;
• a handful of grated hard cheese.

Preparation

Heat the oil in a frying pan. Add small diced onion, carrots, garlic and celery. Roast over medium heat for about 10 minutes until the vegetables soften. Add spices, mix well, cook for another minute and place in a bowl.

When the vegetables have cooled completely, add minced meat, beans, tomato puree, salt, pepper and egg. Mix the filling with your hands. Roll out the dough into a thin rectangle and cut it crosswise into four pieces.

Place the filling on the dough, leaving a couple of centimeters on one narrow edge. Sprinkle the filling with grated cheese, brush the area without the filling with beaten egg and roll the dough into a roll. Make three more pies. Press the ends of the rolls with your fingers.

Place the pies on a parchment-lined baking sheet and brush with egg. Bake in an oven preheated to 180°C for approximately 25 minutes until the pies are golden brown.

Another non-standard option for preparing this delicious dish. It will become the main decoration of your holiday table.

Ingredients

• 1.6 kg turkey breast;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of olive oil;
• 1 bunch of fresh thyme;
• 340 g cranberry jam;
• a handful of dried porcini mushrooms;
• 6 strips of smoked bacon;
• 3 sprigs of fresh rosemary;
• 600 g of a mixture of various mushrooms;
• 1 turkey drumstick;
• 1 carrot;
• 1 leek;
• 1 onion;
• 2½ tablespoons flour and a little for sprinkling;
• 2 liters of water;
• 1 tablespoon balsamic vinegar;
• 1 kg puff pastry;
• 1 egg.

Preparation

Lightly cut the turkey breast lengthwise and open it slightly. Season with spices and drizzle with oil. Place half the thyme leaves into the breast and coat the inside with jam. Save some jam for later. Then roll the breast, giving it its original position, and connect with skewers for security.

Transfer the meat to a baking sheet and rub with a mixture of salt, pepper, olive oil and remaining thyme leaves. Cover the meat and bake for 60–70 minutes at 180°C.

Meanwhile, soak the mushrooms in boiled water. Fry bacon in hot oil for 5-10 minutes until crispy. Add the leaves from two rosemary sprigs and stir. Add bacon and fry chopped fresh and soaked mushrooms in the same pan. Season with salt and pepper, add a little water and cook for 10-15 minutes. Then grind the mushrooms in a blender and cool.

To make the gravy, place the turkey leg and coarsely chopped carrots, leeks and onions in a saucepan. Add flour, spices and pour boiling water. Then add a tablespoon of jam, vinegar and the remaining rosemary sprigs without leaves. Bring to a boil, reduce heat and simmer for 2 hours until the gravy thickens. Pass it through a sieve.

Roll out two large sheets of dough. One layer should be larger than the other. Line a baking sheet with parchment, sprinkle with flour and place a smaller layer of dough on it. Spread half of the mushroom stuffing down the middle of the dough, place the turkey breast on top (don't forget to remove the skewers) and cover it with the remaining stuffing and fried bacon.

Brush the edges of the dough with beaten egg and cover the turkey with a second layer of dough. Gently press the dough onto the filling so that there is no air inside, and firmly seal the edges of the layers. Brush the pie with egg and bake at 180°C for 50-60 minutes until the pastry has risen and is golden. Allow the dish to cool for 10 minutes before slicing. Serve with hot gravy.

• 3 cups flour;
• 1 glass of boiled water;
• 100 grams of butter;
• 3 tablespoons sunflower oil;.
• 1 teaspoon sugar;
• 0.5 teaspoon of salt.

Step by step recipe

1. Let's start preparing the dough. To do this, take boiled water and pour it into a deep container. The water should cool down.
2. Pour salt and sugar into the cooled water and stir until they are completely dissolved.
3. We take the butter out of the refrigerator so that it warms up a little, becomes room temperature, soft and pliable.
4. Take a deep bowl and sift the flour into it, making a small depression in the center of the resulting mound.
5. Add sunflower oil to the resulting depression.
6. Gradually add water with sugar and salt and knead the dough. It should turn out elastic and soft.
7. Next, roll out the dough into a thin layer and grease the top with butter and roll it into an envelope, leave it in the refrigerator for 1 hour, after covering it with a napkin or film.
8. Take out the envelope and roll it into a thin layer, anoint it with oil again and wrap it in the envelope again. Repeat this procedure a couple more times and the dough is almost ready. We put it in the refrigerator for the last time. After this, the dough can be used.

The filling with such dough can be either meat or sweet, because it itself is very tasty.

Kefir dough without yeast

Ingredients

• 2.5 cups flour;
• 1 glass of kefir;
• 2 tablespoons olive oil;
• 2 pinches of soda;
• 1 pinch of salt.

Step by step recipe

1. Pour kefir into a bowl. It should not be very cold or hot. The ideal temperature is room temperature.
2. Add baking soda and olive oil. Mix everything and try to completely dissolve the soda in the kefir.
3. Add flour and quickly knead the kefir dough.
4. The kefir dough needs to be kneaded well so that it does not stick to your hands or to the dishes.
5. Cover the finished dough with a napkin and leave for about 15 minutes. The kefir dough is ready.

Yeast dough

This dough makes an excellent yeast pie with meat. Any meat filling is suitable for it, so you can make it very often, and thereby delight your loved ones.

Ingredients

• 4 cups wheat flour;
• 400 milliliters of boiled water;
• 30 grams of fresh yeast;
• 1 teaspoon salt.

Step by step recipe

1. Dissolve fresh yeast in warm, but not hot water. It is important that the water is warm, otherwise the yeast will cook and will not be able to rise.
2. Add a little salt to the yeast little by little. Stir until the crystals are completely dissolved and do not lie at the bottom of the bowl.
3. Slowly start adding flour. First, take a few spoons at a time and knead the dough. It is important that there are no lumps of flour left; they all need to be crushed.
4. Knead the dough thoroughly and cover the top with a towel or cellophane so that in this state it rises for about 40 minutes. After this, the dough can be used.

Any filling is suitable for this dough, the main thing is that it is tasty.

Using these types of dough you can prepare the following types of pies:

Layered pie with meat and potatoes

The key to any good pie is its dough, so we will pay maximum attention to it. To make the right tasty and crumbly dough, you just need to carefully read the recipe, follow all the instructions and not get distracted, then everything will work out.

Ingredients

• Puff pastry;
• 500 grams of chicken fillet;
• 5 potatoes;
• 1 chicken egg;
• 200 grams of sauerkraut;
• 2 onions;
• herbs and spices.

Recipe

1. Take the dough out of the refrigerator and prepare it for cooking.
2. In the meantime, the filling is waiting for us to make the layer pie with meat tasty and satisfying. Take meat - chicken fillet and cut it into small pieces.
3. Let's do the potatoes. Cut into small slices or cubes, and then chop the onion.
4. Beat the chicken egg in a separate bowl. Prepare the greens and cabbage.
5. Take the dough out of the refrigerator and cut it into two parts. One should be a little larger, since we will use it to make the base for the pie.
6. Roll out and place the bottom crust on a greased baking sheet. Let's level it out. If necessary, trim the edges.
7. The filling is laid out in layers: meat, cabbage, potatoes, herbs and pour over the egg.
8. Roll out the second part of the dough and carefully cover the pie with it. Carefully secure the edges. From leftover dough and scraps you can make “spikelets” or “pigtails” for meat and potato pie.

Advice: Potato and meat pie can be served as a main course or as a snack. The filling and the pie itself will be even tastier if you serve it with fresh village sour cream.

This pie is incredibly tasty, you definitely won’t be limited to just one piece, and you definitely need to remember the recipe for the dough, because you can use it with any filling you like.

Yeast pie with minced meat

Yeast pie with meat turns out fluffy and tasty. You can make it with many fillings, but now we will still cook it with meat, or rather, minced meat.

Ingredients

• Yeast dough;
• 0.5 kilograms minced pork
• 2 onions;
• 200 grams of tomatoes;
• 1 chicken egg;
• salt, pepper - to taste
• vegetable oil.

Recipe

1. Finely chop the onion. Preferably in cubes.
2. Fry the onion with minced meat in a frying pan. You need to add salt and pepper, add spices to taste. You need to constantly monitor the minced meat so that it does not burn.
3. Chop the tomatoes. You can cut them into cubes, slices or circles.
4. Take the dough and cut it into 2 parts. We roll out one of them and place it on a sheet.
5. The filling is laid out on a layer of dough: a fried layer of onion with minced meat, and tomato slices on top.
6. Roll out the second part of the dough and cover it on top of our minced meat pie.
7. Place the yeast pie with minced meat in the oven for baking, after brushing the top with an egg.

Thus, we get a rather tasty yeast pie with meat or minced meat, which is simply impossible to tear yourself away from. By the way, it doesn’t have to be made with minced meat; you can also use pieces of meat, but that’s what you like.

Happiness, of course, does not lie in pies, but you can still make people happy with their help. It’s easy and simple to pick up the recipe and start making the pie right now, just if you want it.

Bon appetit!