It is difficult to find a person who can walk past freshly baked pies without experiencing the desire to taste at least one of them. It is impossible to imagine Russian cuisine without this pastry, although other nations are happy to include it in their diet. It is difficult to list all the dough options from which pies can be made, and there are many times more filling recipes for them. Meat, vegetables, mushrooms, rice, buckwheat, fruits and berries, cottage cheese and many other products are used in its quality. Even if you fry pies daily, you can not repeat for a long time, so this dish is unlikely to ever get bored.

Cooking features

There are no firm canons according to which fillings for pies should be prepared. To do this, you can mix a variety of products in any ratio, each time getting a unique taste. However, some points still need to be known and considered.

• Pie dough bakes very quickly, so the filling should not contain products that have not undergone the necessary heat treatment, with the exception, of course, of those that can be eaten raw.
• Butter can be added to improve the taste of the filling and increase its juiciness. It is not necessary to melt it for this: it will still melt while the pies are baked or fried.
• Sometimes the filling runs the risk of seeming too liquid. If you are afraid that when heated, the filling will flow and soak the dough, add some starch to it.
• The dough for pies is chosen taking into account the type of filling. If it is unsweetened, then the dough is usually made with a reduced content of eggs, and vice versa. The amount of sugar in the dough is also put differently, depending on what will be used as a filler.

Pies can be eaten cold, but fresh and still warm they are best.

cabbage stuffing

• white cabbage (fresh) - 0.6 kg;
• onions - 120 g;
• carrots - 0.2 kg;
• water - 100 ml;
• salt, pepper - to taste;
• vegetable oil - as needed.

Cooking method:

• Wash the cabbage. Remove the upper leaves if they are wilted. Cut out the stem. Shred the cabbage as finely as possible.
• Peel the carrots and chop them on a grater, choosing the side with small holes.
• Remove the skins from the bulbs. Cut the onion into small pieces.
• Heat the oil in a frying pan and put the onion in it. When it turns golden, add the carrots.
• Fry the onions and carrots for 3 minutes, then add the cabbage to them. Fry everything together for 5 minutes.
• Pour water into the pan, turn off the heat. Cover the pan with a lid. Simmer the cabbage until it becomes soft.
• About 5 minutes before the filling is done, season with salt and pepper. If desired, you can add allspice, cloves, bay leaf.

Cool the cabbage to room temperature and stuff the pies with it. Bake or fry them. The result is a dish that can replace lunch. If you use a suitable dough recipe, then cabbage pies can be eaten even in fasting.

Stuffing of pork or beef liver

• pork or beef liver - 0.5 kg;
• fresh dill - 30 g;
• fresh parsley - 30 g;
• onions - 0.25 kg;
• salt, pepper - to taste.

Cooking method:

• Rinse the liver, cut out the bile ducts from it. Fill with water and put on the stove. When the water boils, turn off the fire. Add salt, pepper, spices to taste. Boil for a quarter of an hour, then remove from the water and cool.
• Chop the liver with a knife to make thin strips or small cubes.
• Wash and dry the herbs, chop them finely.
• Peel the onion. Cut it into small pieces. You need a lot of onions, otherwise the filling will turn out too dry.
• Fry the onion in vegetable oil until soft. Do not make the fire too strong, otherwise the onion will fry too much.
• Mix the liver with onions, salt and season the filling to your liking. Add chopped herbs to it, mix.

Pies with liver filling are tasty and satisfying, while not too expensive.

Chicken liver filling

• chicken liver - 0.7 kg;
• onions - 0.2 kg;
• butter - 50 g;
• flour - 40 g;
• water or broth - 125 ml;
• salt, spices - to taste.

Cooking method:

• Wash the chicken liver, dry it and cut into not too large pieces.
• Peel and cut the onion into small cubes.
• In vegetable oil, fry the liver with onions until tender.
• Grind the fried liver with a blender or with a meat grinder. Salt and pepper, mix.
• Melt the butter in a clean skillet. Fry flour in it. Pour in water or broth in a thin stream, while whisking it with a whisk. When the sauce thickens, remove the pan from the heat.
• Add the sauce to the liver pate and stir. Thanks to this, the filling will become more viscous and will not flow out of the pies.

Chicken liver filling is very tender, so they literally melt in your mouth. Get ready for the pastries to disappear from the table almost instantly.

Potato pies

• potatoes - 0.5 kg;
• onions - 0.3 kg;
• vegetable oil - as needed;
• salt, seasonings - to taste.

Cooking method:

• Wash the potatoes, peel, cut into large pieces and boil until soft.
• Drain the water, mash the potatoes with a blender or potato masher.
• Finely chop the peeled onion and fry it in a large amount of vegetable oil until golden brown.
• Mix the mashed potatoes with the fried onions, seasoning with salt and to taste at the same time.

This pie filling recipe is especially popular. After all, it is made very simply from the available ingredients. Pies with it are delicious and satisfy hunger well.

Carrot stuffing

• carrots - 0.5 kg;
• chicken egg - 3-4 pcs.;
• butter - 40 g;
• sugar (optional) - 20 g;
• salt - to taste.

Cooking method:

• Wash the carrots and boil them until tender. Clean and coarsely grate.
• Hard-boil the eggs, cover with cold water to cool them faster.
• Peel the cooled eggs and cut into small pieces, combine with carrots.
• Add softened butter to the filling, mix well. Salt and, if desired, add sugar - with it the filling acquires a unique taste.

Carrot filling can be sweet and salty. You will surely enjoy both options equally.

Sauerkraut stuffing with mushrooms

• sauerkraut - 0.2 kg;
• boiled or canned mushrooms - 100 g;
• butter - as needed.

Cooking method:

• Wash the cabbage and squeeze well.
• Mushrooms cut into plates or medium-sized cubes. Lightly fry in butter.
• Combine mushrooms with sauerkraut. Stir to distribute them evenly.

If you want to cook lean pies, then butter can be replaced with vegetable oil or completely abandoned.

Meat filling

• beef - 0.25 kg;
• pork - 0.25 kg;
• onions - 100 g;
• garlic - 1 clove;
• parsley (optional) - 50 g;
• fat for frying - 100 g;
• salt, pepper - to taste.

Cooking method:

• Wash the meat. Pat dry with a kitchen towel and cut into medium-sized pieces. Alternating pieces of beef and pork, pass the meat through a meat grinder.
• Finely chop the parsley, add to the minced meat, mix.
• Season the minced meat with pepper, salt to taste, mix again.
• Finely chop the garlic.
• Onion, peeled, cut into small cubes.
• Melt the fat in the pan. Sauté the onion in large quantities along with the garlic.
• Transfer the fragrant roast to a bowl with minced meat. Mix it as thoroughly as possible.
• Put the mince back into the pan with the fat and fry over low heat until cooked through. If necessary, you can add a little water or broth to it, simmer. The main thing is that it does not remain raw.

Meat pies are a great option for a hearty snack. Moreover, such a dish is quite capable of replacing lunch or dinner.

Filling for fish pies

• boiled fish - 0.5 kg;
• onions - 0.25 kg;
• chicken egg - 2 pcs.;
• vegetable oil - as needed;
• butter - 40 g;
• salt, pepper - to taste.

Cooking method:

• Cut the fish into fillets, fill with a small amount of water.
• Bring the water to a boil. Salt. Cook the fish over low heat under the lid for 20 minutes. Remove from broth, cool. During this time, it should also have time to dry.
• Peel the onions, cut them into thin half rings. Fry until golden brown in hot vegetable oil.
• Hard boil the eggs. Cool, peel and cut into small cubes.
• Cut the cooled fish into medium-sized pieces.
• Stir in fish, eggs and onions.
• Add salt and pepper, melted butter. Stir.

The filling according to this recipe is tender and satisfying. Its taste is harmoniously combined with the taste of pie dough. If you do not want to bother with cooking fish, you can replace it with canned fish. The taste, of course, will be different, but no less pleasant.

Stuffing for potato pies with mushrooms

• potatoes - 0.5 kg;
• fresh champignons - 0.5 kg;
• onions - 100 g;
• sour cream - 0.2 l;
• butter or margarine - as needed;
• salt, pepper - to taste.

Cooking method:

• Boil potatoes in their skins, cool and peel. Scroll through a meat grinder or chop with a blender. Add 100 ml of sour cream and mix thoroughly.
• Remove the skins from the bulbs. Cut the onion into small cubes.
• Wash, blot mushrooms with a napkin. Cut them into thin slices.
• Melt butter or margarine in a pan. Fry the onion in it until golden brown.
• Add the mushrooms and sauté them until the excess moisture has evaporated from the pan.
• Salt, pepper, pour the remaining sour cream and simmer for 5-10 minutes.
• Mix mashed potatoes with mushrooms.

The filling of mushrooms and potatoes is tender, juicy and fragrant. Despite the fact that its preparation takes a lot of time, many prefer this particular option.

Egg Stuffing with Rice and Green Onions

• rice - 0.2 kg;
• chicken egg - 4 pcs.;
• green onions - 100 g;
• butter - 40 g;
• salt, spices - to taste.

Cooking method:

• Sort and wash the rice. Fill it with water, bring to a boil. Salt and cook until tender. A few minutes before cooking, add oil to the rice, mix. Leave the cooked rice covered for at least 15-20 minutes.
• Boil and peel the eggs. Cut them into cubes, not too big.
• Wash and dry the onion. Finely chop it.
• Mix eggs with rice and green onions.

Eating pies stuffed with eggs, rice and green onions, it's hard not to remember the summer. Despite the fact that it does not include any fish or meat, it turns out to be very satisfying and almost everyone likes it.

Pies stuffed with peas

• dried peas - 0.2 kg;
• onions - 100 g;
• butter or vegetable oil - as needed;
• salt, pepper - to taste.

Cooking method:

• Soak the peas in cold water beforehand, otherwise you will have to cook it for too long.
• Boil the peas in salted water until they are quite soft.
• Puree the peas with a blender.
• Finely chop the onion freed from the husk and fry it until golden brown.
• Mix onion with pea puree - it will give it juiciness.

The taste of pies with pea filling is not inferior to their counterparts filled with potatoes, but they are made less often. There is only one reason: pea puree takes much longer to prepare than potato puree.

Filling for apple pies

• apples - 1 kg;
• sugar - 100 g;
• butter - 50 g.

Cooking method:

• Wash the apples, dry them with a napkin. Cut out the core from the fruit. If you want the filling to be tender, remove the peel.
• Cut the apple pulp into small cubes.
• Melt the butter and put the apple slices in it.
• Saute apples in butter for 5 minutes. Sprinkle with sugar and continue to fry for another 5 minutes. If the filling seems too liquid to you, continue to fry the fruit for some more time until it thickens sufficiently.

Many people like sweet and sour apple filling in pies. This filler option is one of the most popular, especially among children. Such pastries are well suited for tea, cocoa, coffee.

Stuffing for cottage cheese pies

• cottage cheese - 0.6 kg;
• egg yolks - 2 pcs.;
• butter - 100 g;
• sugar - 100 g.

Cooking method;

• Melt butter, mix with sugar and let cool.
• Separate the yolks from the proteins, beat with a whisk and combine with the butter.
• Rub the cottage cheese through a sieve and mix with the resulting mass.

Before stuffing the pies with the curd mass, cool it in the refrigerator.

Filling for pies from berries

• fresh berries (currants, strawberries, raspberries) - 0.5 kg;
• sugar - 0.2 kg;
• starch - 100 g.

Cooking method:

• Wash the berries. Lay them out on a kitchen towel and wait for them to dry. Cut strawberries into several pieces.
• Mix all the berries, sprinkle with sugar and mix so that the granulated sugar is evenly distributed.
• Pies should be filled with berry filling immediately after its preparation. Before wrapping the dough, sprinkle the berry mix with starch.

Pies with berry filling turn out different every time, but always very tasty. This is a very pleasant dessert that goes well with tea, milk, cocoa.

Cottage cheese filling with raisins and candied fruits

• cottage cheese - 0.5 kg;
• raisins - 0.2 kg;
• sugar - 100 g;
• cream - 50 ml;
• vanilla sugar - 5 g;
• candied fruits - 50 g.

Cooking method:

• Put the cottage cheese in a blender bowl, pour in the cream and add both types of sugar. Beat until a homogeneous mass is formed.
• Pour raisins with boiling water, leave for 10 minutes.
• Drain the water, mix the raisins with the curd mass.
• Add candied fruits, stir again. Make sure that the raisins and candied fruits are evenly distributed in the curd mass.

If your children do not like cottage cheese and categorically refuse it, bake pies for them with filling made according to this recipe. Almost certainly they will ask you to make such sweet pastries again and again.

Pumpkin Stuffing

• pumpkin (pulp) - 0.5 kg;
• sugar - 60 g;
• butter - 60 g.

Cooking method:

• Cut the pumpkin into small pieces, cover with water and boil until soft.
• Drain the water and grind the pumpkin with a blender.
• Melt the butter, pour into the pumpkin puree.
• Pour in the sugar.
• Mix everything with a blender.

It is good to make such a healthy filling in late autumn, when the berries have already gone down, but you still want sweet pies. To give the filling an even more pleasant aroma, you can add a little orange or lemon zest to it.

Walnut and poppy seed filling

• poppy - 0.2 kg;
• sugar - 80 g;
• honey - 40 ml;
• walnut kernels - 80 g.

Cooking method:

• Chop the nuts with a knife into small crumbs.
• Mix with sugar and melted honey.
• Mac shut up. To do this, it must be poured with boiling water and left for half an hour. Keep in mind that for the amount of poppy seeds indicated in the recipe, a lot of water will be required, since poppy seeds swell a lot.
• Mix the poppy seeds with the rest of the ingredients and use as a filling.

Poppy seed pies have a unique taste. Other baking options will not be able to replace this unusual dish.

Cheese pie filling

• hard cheese - 0.25 kg;
• chicken egg - 2 pcs.;
• fresh herbs - 50 g;
• sour cream - 20 ml.

Cooking method:

• Grind cheese on a grater with large holes.
• Finely chop the greens with a knife.
• Boil hard-boiled eggs. Cool down, clean up. Rub coarsely.
• Mix cheese with eggs and greens, adding a spoonful of sour cream or mayonnaise.

Cheese-filled pies are not common, but their taste is actually not so exotic. Even those who are wary of culinary experiments will surely like it.

banana filling

• bananas - 0.5 kg;
• vanilla sugar - 5 g;
• sugar - 60 g;
• lemon juice - 5 ml.

Cooking method:

• Peel the bananas and mash with a fork.
• Add regular and vanilla sugar, pour in lemon juice.
• Whisk with a blender.

Banana pies should only be served fresh and hot. Otherwise, the filler will have a sour taste, and its color will cease to be tender and seductive.

Stuffing for pies from dried apricots

• dried apricots - 0.25 kg;
• sugar - 50 g.

Cooking method:

• Pour boiling water over dried apricots, leave for 20 minutes.
• Drain water, squeeze dried fruits.
• Cut dried apricots into small pieces, sprinkle with sugar and mix.

By the same principle, you can prepare fillings for pies from other dried fruits, however, you need to add less sugar to raisins, on the contrary, more to prunes. Baking with dried apricots and other dried fruits goes well in the cold season, when fresh fruits and berries are less available.

Custard filling

• milk - 0.5 l;
• flour - 40 g;
• sugar - 0.2 kg;
• chicken egg - 2 pcs.;
• vanilla sugar - 5 g.

Cooking method:

• Mix vanilla sugar with regular sugar.
• Beat sugar with eggs.
• Add flour and continue beating until the mixture is smooth.
• Put the container with the resulting mixture in a water bath and warm it up a little.
• In a thin stream, constantly whisking the mixture, pour in the milk.
• Continue to keep the cream in a water bath or on a very low heat, whisking until it starts to make squelching sounds.
• Remove cream from heat and set aside.

You are unlikely to succeed in stuffing pies with warm custard: it will spread over the dough sheet, so it will be difficult to wrap it. Therefore, the cream must be strongly cooled. Some housewives even divide the cream into small portions and freeze, the resulting pieces are wrapped in dough - when baked, the cream thaws and acquires its characteristic consistency.

A variety of products can serve as a filling for pies. With a certain culinary experience and imagination, you can come up with a recipe based on the ingredients that are in the refrigerator. Pies are so versatile that they can be baked with almost any filling.

Lush ruddy pies on yeast dough are an integral part of any family gatherings. In Russian cuisine, there are a huge number of cooking options. To a greater extent, the state of the test indicates the success of the preparation of any option, but the filling also plays an important role.

For sweet yeast pies, a variety of fruits, berries, cottage cheese, raisins, prunes, pumpkin are used. For the salty version, fish, meat, eggs, mushrooms are the most popular. For a special occasion, you can make puff pastry pies, which can also be sweet and savory. Further on this in more detail.

Yeast dough pies with sweet filling are loved by everyone without exception: both adults and children. This is a great option for a family evening tea party, for an afternoon snack or for guests to come. Consider several options for interesting and sweet fillings.

The lingonberry and apple filling has an interesting sweet-sour taste. It will require:

• sweet apples of large sizes - 2 pieces;
• lingonberries - one glass of standard sizes;
• sugar or granulated sugar - 4 tablespoons;
• potato starch - 2 tablespoons;
• a little cinnamon - optional.

Cooking:

The filling with cottage cheese, supplemented with candied fruit, has a very delicate and airy taste, besides, the pies will be very rich and satisfying. For cooking you need:

• cottage cheese 9% fat (necessarily not liquid) - 500 grams;
• sugar or granulated sugar - 5 tablespoons;
• salt - 1 small pinch;
• vanilla sugar - 1 teaspoon;
• chicken eggs - 1 piece;
• candied fruits - 2 tablespoons;
• semolina is added in a small amount.

Cooking:

1. Put cottage cheese in any container and add sugar, vanilla sugar to it. To stir thoroughly;
2. Beat the egg a little in a separate container with a fork and send to the cottage cheese. Mix the mixture very well;
3. Pour a pinch of salt and the required amount of candied fruit;
4. In the event that the resulting curd filling has a very thick consistency, then it is worth adding one more chicken egg. If, on the contrary, it is too liquid, then the use of semolina will be required.

Since ancient times, filling with poppy seeds and raisins has been very popular. To prepare it you will need:

• poppy - 300 grams;
• sugar - 100 grams;
• breadcrumbs - 1 tablespoon;
• raisins - 50 grams;
• purified water - 200 ml;
• lemon zest - a small amount at your own discretion.

Direct preparation of poppy seed filling:

1. Grind poppy seeds in a blender;
2. Add ground lemon zest to it;
3. Pour the required amount of sugar and breadcrumbs;
4. Pour all this with 200 ml of purified water and put on fire of minimum intensity;
5. Cook for as long as necessary for the mixture to thicken.

A filling made from pumpkin and prunes is a somewhat unusual option. But it is unusually suitable for yeast dough pies. For cooking you will need:

• ripened pumpkin - 1000 grams;
• butter - 100 grams;
• prunes - 35 pieces;
• medium fat cream - 250 ml;
• sugar - the amount is up to personal preference.

Cooking steps:

1. Peel the pumpkin from the peel and seeds, and then cut into small cubes;
2. Pour prunes with water brought to a boiling point for 20 minutes. Then wash it thoroughly in cold water, dry and cut into small pieces;
3. Take a saucepan with a double bottom and melt a given amount of butter in it, then add pumpkin to it and simmer a little until the cubes are soft;
4. Then cool the stewed vegetable a little and grind through a sieve;
5. Add prunes, sugar and cream. Mix thoroughly, cool and start cooking pies.

From sweet to salty

Salty patties are great as an appetizer, an addition to lunch, and a simple snack. Recipes for salty fillings for fried and baked yeast dough pies will be discussed further.

The most common and beloved by all is the meat filling, the pies with which are very fragrant and tasty. For preparation it is necessary:

• meat (pork) - 250 grams;
• meat (beef) - 250 grams;
• onions - 1 large head;
• garlic - 1 clove;
• fresh parsley - 1 small bunch;
• table salt - 1 pinch;
• ground black pepper - 1 pinch;
• pork fat - 100 grams.

Cooking:

The fish filling has a special taste that cannot be replaced by anything. For its preparation it is necessary:

• any fish, pre-boiled - 500 grams;
• onions - 3 heads of medium size;
• chicken fresh eggs, pre-boiled - 2 pieces;
• butter - 30 grams;
• vegetable oil - 100 ml;
• table salt - 1 pinch;
• seasonings - at will and taste.

Cooking process:

Mushroom stuffing, supplemented with cabbage, is suitable for lovers of various experiments and extraordinary solutions. It will require the following list of components:

Filling preparation:

1. Mushrooms must be washed well, cleaned and washed again, and then cut into thin slices;
2. Place the pan on the stove, treat with vegetable oil and put the prepared champignons;
3. Fry until a golden hue appears, then cover the pan and simmer the mushrooms for some more time;
4. Cut white cabbage into thin strips, put in a saucepan, salt, pour water and simmer on the stove for 30 minutes;
5. Then cool the finished vegetable and mix with mushrooms;
6. Add pre-melted margarine to the filling, add salt and the necessary spices. Mix thoroughly.

Recipes for delicious toppings for puff pastry pies

Puff yeast dough is an excellent basis for any pies. She looks great, and she tastes amazing.

The filling of rice, chicken and eggs is very suitable for this type of dough, giving a very delicate taste to the dish. For cooking you will need:

• chicken fillet - 500 grams;
• rice - 200 grams;
• chicken eggs - 3 pieces;
• table salt - 1 small pinch;
• spices and seasonings - at your own discretion.

Preparing the Chicken Stuffing:

As a sweet filling of puff yeast dough, you can use a curd mass filling, supplemented with sweet candied fruits and raisins. Here you will need:

• cottage cheese of minimum fat content - 500 grams;
• raisins - 200 grams;
• granulated sugar - 200 grams;
• vanillin - 1 sachet of standard sizes;
• candied fruits - 50 grams.

Stages of preparation:

1. When baking pies with filling, the maximum temperature in the oven should be 180ºС.
2. If you need to add an unusual nutty flavor to the baking, you can treat the baking sheet with chopped (ground) nuts.
3. In order for the sweet filling not to leak out (for example, when using berries), it is worth adding starch, which will make it thicker.
4. After the pies are formed, they must be laid out on a baking sheet pre-lubricated with vegetable oil and slightly heated in the oven.

Yeast dough pies with any filling can be an excellent treat for any table: both family and festive. Therefore, you should definitely learn how to cook them and delight your loved ones with a variety of pastries.

More ideas for delicious pie fillings can be found in this video.

Every family has traditions and tastes familiar from childhood. For example, we remember what delicious fillings for pies our mothers and grandmothers prepared. Childhood memories become especially strong when in the kitchen the aroma of hot baking from the oven. Check out the collection, where the best stuffed pies recipes have been prepared for you. Delight your loved ones with homemade cakes.

Pies are not only fried, but also baked. In the oven, pies are especially fragrant and tasty. In any case, the pies must first be molded. If you decide to bake pies in the oven, then take out the largest metal baking sheet that you have in your house. Lubricate it with a thin layer of butter or vegetable oil.

Patties with egg and cabbage (photo recipe below). My daughter thinks that this is the most delicious filling for pies. It's not hard at all to prepare. It is enough to mix fresh, stewed or sauerkraut with finely chopped eggs. You can salt if necessary. A little cheese will add piquancy to the taste, rub it on a fine grater. Put the filling inside the pie, now you can fry! Stuffing with egg and cabbage will be very tasty to add to large pies..

Patties with stewed cabbage. cut into smaller cabbage, salt and remember with your hands a little. Delicious fillings for pies using stewed cabbage are very popular. Pour a little vegetable oil into the pan, put the cabbage, add a glass of water, put on medium heat. Simmer the cabbage until all the liquid has boiled away.

Pies with meat-rice. Stuffed patty recipes often mention minced meat and rice fillings. Pure minced meat is quite expensive. In order to make pies more budgetary, you can add some rice to the meat. The proportion is as follows: half a kilo of meat - half a glass of rice. Boil the rice, salt it a little. cook minced meat with onion passed through a meat grinder. Mix meat and rice - the filling is ready. If you want to make pies cheaper, add more rice.

VERY DELICIOUS FILLING FOR PIES (ONION, EGG)

Stuffing for pies from eggs and onions is very popular in our country. Many people love these pies. The filling for pies, where there is an onion and an egg, is prepared quite simply. Below is a recipe for pies and a filling for pies with fried onions and eggs.

Half a kilo of puff pastry, 300 grams of green onions, 2 boiled eggs, a little salt, a couple of tablespoons of vegetable oil.

Wash the green onion, shake off the water from it, chop finely. Pour oil into a frying pan, sprinkle onion and fry it until reduced by 3-4 times. Rub the boiled eggs on a coarse grater. It remains only to mix the onions and eggs.

Stuffing for green onion pies, both for children and adults. To do this, you need 5-6 boiled eggs, a bunch of fresh green onions, a little salt.

Boil eggs, peel, crush with a fork into small crumbs. Add green onions to this. Pepper and salt. Mix thoroughly, now you can cook pies!

HOW TO PREPARE FILLING FOR CABBAGE PIES (PHOTO RECIPE)

Take a small head of cabbage. About 500 grams of chopped leaves will be enough. Boil 2 eggs.

Next - put a deep frying pan on the fire, pour milk into it (2 cups) and bring to a boil. Add cabbage here, cover with a lid and leave on high heat for 15 minutes. Do not forget to open the lid occasionally and stir the cabbage.

After the milk has completely evaporated, the cabbage will be soft. Add a couple of tablespoons of butter to this. Fry the cabbage for another 5 minutes, then chop the eggs, add a couple of thyme leaves for flavor. Salt, pepper. Break one raw egg and mix it with cabbage. When the filling has cooled, it means that the filling for cabbage pies is ready.

FILLINGS FOR YEAST DOUGH PIES (RECIPES)

The following fillings are usually put in yeast dough pies:

Fresh grated apples, sometimes they can be replaced with finely chopped canned fruit.
cottage cheese mixed with sugar. If you want, you can add vanilla sugar, an egg. You will get cheesecakes.
cabbage fried with onions
The filling for yeast pies in the form of vegetable oil and sugar will allow you to get buns with sugar. You can add cinnamon, poppy seeds to the filling.
Sometimes, for a change, try to cook fillings such as a mixture of boiled minced meat and fried onions, fresh sorrel and sugar, rhubarb (below is a photo of the filling recipe), a boiled egg and fresh green onions.

Sorrel filling for fried pies

The usefulness of sorrel has been known and proven many years ago. This plant has the following properties: leaves can improve digestion, help fight allergies and speed up the choleretic process. Sorrel contains a huge amount of oxalic acid, do not forget about it. Prolonged use of this plant can cause disruptions in the mineral metabolism of the body, give impetus to the development of kidney stones and gout. Sorrel filling for pies is easy to prepare.

Recipe for stuffing with sorrel for fried pies.

Rinse the leaves thoroughly, dry them on a paper towel. Finely chop and sprinkle with sugar. The proportions of sorrel and sugar to your taste. Some like it sweeter, some less. Mix well and leave to stand for 10-15 minutes until the sugar dissolves.

The sorrel filling for pies is ready. Try adding 1 tablespoon of flour or cornstarch to help keep the juices from the filling from dripping out of the pies.

SWEET PIE FILLING

Sweet filling for pies is the most favorite among both children and adults. One of the most popular is the filling for sweet apple pies. This stuffing is quick and easy to prepare. To do this, you just need to peel half a kilogram of apple slices and sprinkle them with half a glass of sugar.

A delicious and very sweet filling for pies is obtained by adding a little carrot to the traditional apple filling. Rub the carrots on a grater, stew a little in oil under the lid. After 10 minutes, add grated apples, sugar to the carrots and bring to readiness.

Try the pear filling. The cooking process is similar to filling for apples. Also sprinkle the pears with sugar, sprinkle with a drop of lemon juice. It is better not to use cinnamon and other spices. The pear does not like additional spices, but the neighborhood of pears and apples will give a delicious taste to your pies.

Don't forget plums. They are very good for stuffing. Peel the fruit from the skin, remove the stone. Be sure to sprinkle with sugar, as plums are quite sour in taste.
When using apricots and peaches, you can leave the skin on, but be sure to remove the stone. If the fruits are sweet enough, sugar can be omitted.

HOW TO MAKE RHUHUB PIE FILLING

Young housewives often think about how to make a filling for rhubarb pies. The process is easy. Start by rinsing the stems with lukewarm water, peeling off the thickened ends of the stems and removing the outer fibers. Further, the filling of rhubarb for pies requires the preparation of minced meat.

First way. Cut the peeled stems into small cubes. Add sugar, aromatics and bring to a boil, stirring constantly with a wooden stick. Use after cooling.

The second way. Finely chop the rhubarb, mix with sugar and leave in a dark, cool place to soak in sugar for a day. Remember to stir from time to time. Drain the rhubarb in a sieve or colander. Use the juice to make jelly or soak products, and the rhubarb is ready to be used as a filling for pies.

The third way. Mix the rhubarb cut into small cubes with sugar and immediately use for the filling.

How to make rhubarb pie filling.

We need one and a half kilograms of rhubarb, 600 grams of sugar and a pack of cinnamon.

Wash the rhubarb stalks. If the petioles are old, then clean from the outer fibers. Cut into pieces, the length of which is about 2 centimeters. Add cinnamon and sugar. While stirring with a wooden spatula, bring to a boil and cook until a smooth, thick puree is obtained. Try adding orange, lemon, or tangerine zest for added flavor.

DOUGH FOR PIES WITH COTTAGE CHEESE FILLING

It is very tasty to add a sweet cottage cheese filling to the dough for pies with filling. Usually cheesecakes, pies, pies, pastries with cottage cheese are baked from such a dough. You can add a little vanilla, dried apricots, raisins to the cottage cheese. Instead of egg white, some housewives use sour cream.

The filling of cottage cheese for pies is prepared using 200 grams of cottage cheese, 1 egg, 2 tablespoons of sugar, 1 pinch of vanilla.

The dough for pies with filling can be both yeast and shortbread, rich ...

APPLE FILLING FOR PIES

The filling of apples for pies is loved by many. Here is a recipe for making a filling using fresh apples. For really tasty pies, we need tasty dough and tasty toppings. A simple version of the filling involves simply chopping apples finely, sprinkle them with sugar and vanilla. The apple filling for pies that I want to offer you takes a little longer, but the taste will surprise and delight you. Apples can be slightly caramelized with a little butter and sugar. You can try the future stuffing. Excess juice will evaporate during the caramelization process. This recipe can also be prepared for a lean table. Instead of butter, add a little water.

For cooking, you need 700 grams of apples, a couple of tablespoons of sugar, 50 grams of butter. Preparation time is about 15 minutes, cooking time is only 5 minutes.

Remove seeds and skins from apples. Cut them into slices or cubes. Melt the butter in a hot pan, add apples there. Fry apple slices for a couple of minutes and put sugar. Fry the apples for another 1-2 minutes and remove the pan from the heat. If there is still too much juice, then leave the filling on the fire for another couple of minutes to evaporate the water.

SUITABLE FILLING FOR Puff Pies

Cottage cheese filling for puff pastries: mix sugar, cottage cheese and vanillin. Lay the filling on a square of puff pastry. Then it remains only to fold the square in half with a scarf and grease the top with an egg. Send the pies to the oven!

Another option for quick baking is puff pastry. Buy a package of dough, cut into squares. The width of the square should be equal to the length of the crab stick. Put a crab stick on one edge of the dough. Put a strip of sweet pepper, dill greens, cheese sticks, ham, pickle straws on top. you can use everything that is in the house. Wrap the dough with a roll and send it to the oven. Brush the top with egg before baking.

An unusual filling in puff pastry pies: defrost shrimp and mussels, peel the shrimp from the shell. Add some garlic, lemon juice and or lemon zest, herb spices, sour cream or mayonnaise. Prepare bite-size mini puffs by placing one whole mussel or shrimp inside. Surprise your guests!

FILLING FOR LIVER PIES

Try to cook pies with liver filling from ready-made puff pastry. To do this, you will need 200 grams of beef liver, onion, 2 tablespoons of mayonnaise, vegetable oil for frying, the yolk of one egg for greasing pies.

Fry finely chopped onion in vegetable oil. Rinse the liver thoroughly and remove the film from it, cut into small pieces. Mix the liver and onion and fry them until tender. When the liver is ready, pass the filling through a meat grinder, add salt, mix with mayonnaise.

Roll out the puff pastry into a thin layer no more than 3 millimeters. Cut it into strips of 10 centimeters. Place 1 tablespoon of filling on the corner of a piece of dough. Pull the end of the dough, on which the filling of the liver, to the opposite edge to make a triangle. Fold it up as you go. Pull up the upper left tip of the triangle. The remaining one side of the triangle, through which the filling is visible, must also be closed. For this test strip. And once again turn the triangle along the way.

Put the pies on a baking sheet, grease with yolk on top and put in the oven for 20 minutes at a temperature of 180 degrees. The filling for liver pies will be even tastier if the pies are served hot.

MEAT FILLING FOR OVEN COOKED PIES

Meat filling for pies with eggs. Boil the eggs. Clean them up. Finely cut into cubes. Add some finely chopped green onion. Mix cooked eggs, onions, fried minced meat, add salt and pepper, mix.

A simple meat filling for pies. Prepare minced meat. To do this, it is better to mix beef and pork in equal proportions. Peel the onion and finely chop it. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it up. Minced meat and onions can be laid out in hot oil. Salt, pepper and simmer the minced meat over medium heat until tender under the lid. Transfer the cooked meat to a deep plate. Minced meat can be used as an independent filling. Many fillings for pies in the oven are prepared on the basis of a simple meat filling.

For the filling with potatoes and meat, you need to rinse the potatoes under running water and peel them. Boil potatoes in lightly salted water. Make a fluffy puree by adding some warm milk and a dollop of butter. Mix the prepared mashed potatoes and minced meat.

Mushrooms are best suited for making stuffing with mushrooms and meat. Cut the mushrooms into small pieces, you can cubes. Put them on a dry hot pan and wait until the moisture evaporates. Add a little sunflower oil, cover with a lid and simmer over medium heat until tender. All that remains is to mix the hornbeams and the finished meat filling.

HOW POTATO FILLING FOR PIES IS MADE ...

All housewives know how to prepare potato filling for pies. Everything is elementary - boil potatoes, mash them, add fried onions, you can have a little greens. Here is a new version of the potato filling.

I tried for you, ran all over the Internet, looking for pictures and tricks,
designed and decorated by me - Emilia ...

Russian hospitality is known all over the world. Housewives have long been famous for their ability to bake pies. No wonder the folk proverb says: "The hut is not red with corners, but red with pies."

There are many recipes for making pies: large and small, for one bite, fried in a pan and baked in the oven, open and closed, various shapes (classic, triangular, round).

The main thing that distinguishes different recipes is the composition, the method of preparing the dough and the filling. Today we will look at how to cook everyone's favorite pies in the yeast oven.

Types for pies

Yeast dough, depending on the composition and method of preparation, is rich, plain and puff. Butter dough is characterized by a high content of eggs, butter, sugar and sour cream. It is mainly used for making pies with fruit or sweet curd filling.

There are lovers who cook from pastry or potatoes. The combination of sweet dough and salty filling is unusual.

Each hostess has her own yeast recipe. Let's consider the most common ones.

Preparing yeast dough

To get a rich yeast dough, you first need to prepare a dough. To do this, 40 g of fresh yeast or 14 g of dry yeast are dissolved in a glass of warm milk with a tablespoon of sugar. Then 3 heaping tablespoons of flour are added.

After mixing, the dough should be left in a warm place where there are no drafts for 20-30 minutes. When you see that the dough has “fitted”, which is noticeable by how the “cap” has grown and bubbles have appeared, you can start preparing the dough.

For this you need to take:

100 g sugar (for sweet pies, you can add a little vanilla);

A few eggs (the richer the dough, the more), three is enough for a simple test;

Half a pack of butter;

a pinch of salt;

3 cups flour;

A tablespoon of any vegetable oil.

If desired, a little turmeric is added to the dough to give a more beautiful color. Milk can be replaced with kefir or sour cream. In this case, the yeast for dough is diluted with warm water. if desired, it is replaced with margarine or a vegetable-cream mixture.

All components are mixed in a separate bowl, while the butter is preliminarily softened, the flour is sifted to enrich it with air and eliminate lumps. It must be added gradually and stirred in one direction.

The dough is laid out for kneading on a dry board or table, lightly sprinkled with flour. Having lubricated your hands with vegetable oil, in order to avoid sticking, you must carefully knead a piece of dough until it becomes plastic and uniform.

So that the dough does not run away when it starts to grow, it is placed in a large saucepan, lightly sprinkled with flour and, covered with a clean, dry towel, placed in a warm place for 1-2 hours.

When you see that the dough has risen and almost comes out of the bowl, you need to knead it and leave it to reach some more. You can do this a couple of times, after which the dough is laid out on a cutting table to make delicious pastries.

Varieties of yeast dough pies

From dough prepared using yeast dough, it is possible to manufacture a variety of products. It can be buns, kulebyaki, cheesecakes, Easter cakes and, of course, pies. Pastries vary in shape, size and filling.

Large pies are made to the size of a sheet or oven dish, with the filling between the bottom and top layers. Sometimes there are open pies. They are usually cooked with fruit and covered with a decorative pastry lattice. When serving, cut into portioned pieces.

Small pies differ in size and shape and are molded in the form of boats, koloboks and triangles. When the hostess cooks pies with different types of filling at the same time, often a different form is used for each of them.

Pies with apples

Many children and adults love sweet pies. In order not to be tormented by the question of how to cook yeast pies with apples in the oven, a recipe with a photo is offered below.

Prepared according to the classic recipe or with an increased amount of muffin. Many people like a softer and sweeter base.

To prepare the filling, it is best to take sweet and sour apples. They are peeled and seeds, cut into small pieces or rubbed on a coarse grater. So that the filling does not darken, it must be sprinkled with lemon juice. It is good to add cinnamon to apples. Some housewives like to add lemon zest, cloves, cardamom.

The process of making apple pies

The finished dough is cut on a table or board into small identical balls the size of a chicken egg. Then, with a rolling pin or hands, the lumps are kneaded into cakes, the thickness of which depends on your preferences. Some like more dough, others - toppings.

Do not make the cakes too thin so that the filling does not leak out and the pies keep their shape. To prevent the pies from getting soggy, you can lightly sprinkle the cake before laying apples with wheat crackers or semolina. The filling is placed in the middle of the circle so that the edges are dry.

The ends of the workpiece are connected by hands, sprinkled with flour or greased with vegetable oil, an oval pie is formed and placed on a prepared baking sheet with the seam down. The oven sheet can be pre-greased with vegetable oil or lined with baking parchment.

The pies are placed at a distance from each other so that they do not stick together when growing up. The sheet with products is placed in a warm place for 10-15 minutes. Then, when the pies have risen a little, they must be smeared with whipped yolk on top and on the sides to give them a golden crust.

Features of baking in the oven

To get delicious yeast pies in the oven, you must follow a few requirements. The baking sheet is placed in a preheated oven, the products are baked at a temperature of 180 degrees at an average level for 30-40 minutes, depending on the size of the pies.

It is advisable not to open the door at the beginning of cooking so that our boats do not sink.

It is best to watch the baking process through the oven window. In case of uneven cooking around the edges, when the pies are already covered with a crust, you can swap them. After a while, the fragrant smell of apples with cinnamon will show that the yeast pies in the oven were a success!

The sheet with finished products should be covered with a clean, dry cloth and allowed to stand for a while. Apple pies are delicious both immediately after baking and cold.

Traditional pies stuffed with cabbage from yeast dough

Yeast pies with cabbage in the oven are baked from traditional yeast dough in the same way as in the previous section.

The filling can be prepared from fresh or sour cabbage. Fresh finely chopped and stewed until half cooked with a small amount of sunflower or olive oil. Salt and black pepper are added to taste, sometimes dill.

When the filling has cooled, boiled chopped eggs are mixed into it. 3 eggs are usually placed on one small head of cabbage.

This bread is delicious both hot and cold. You can heat yeast pies with cabbage in the oven or in a pan with a little oil.

Patties with potato filling

The easiest and cheapest to prepare are yeast pies with potatoes in the oven. In this case, a little less sugar can be added to the traditional dough.

For the filling, peeled potatoes must be cut into pieces and boiled as for mashed potatoes. Milk should not be added so that the filling does not flow out. Butter, dill, salt and pepper are added to the crushed potatoes.

Separately, on a small amount of sunflower oil, the onion is sautéed until golden brown and added to our filling. If someone, for example, a child, cannot eat onions, it will be delicious without it.

For 1 kg of potatoes, you need 100 g of butter, a small onion, 2 tablespoons of vegetable oil, salt and pepper, and greens to taste. You can also add the yolk of one egg to the minced meat. Lubricate the pies before baking with whipped yolk or butter, which will give them flavor and gloss.

Yeast pies with potato filling in the oven are baked at a temperature of 180 degrees for about 20 minutes. This one tastes best when served hot.

Pies in the oven yeast with meat filling

When you want to feed your men to the full and give them something delicious from homemade food to work, the best choice is baked yeast pies. The choice of meat fillings depends on your preferences. They can be prepared from any kind of meat or poultry, previously boiled and rolled through a meat grinder. You can use ready-made minced meat or pate.

The classic recipe for yeast pies in the oven with meat filling includes meat with onions. For a pound of boiled meat, several onions are taken, which are cut into small pieces and sautéed until golden brown. Salt and spices are added to the filling to taste.

It is applied cold to the middle of the dough cake, the edges are pinched to create the desired shape, which can be classic, triangular or round.

Pies are baked in the oven in the usual way - at a temperature of 150-180 degrees, for about half an hour.

Yeast-free pies on kefir

If you don’t want to mess with dough and bake yeast pies, on kefir in the oven they will turn out tender and airy!

To prepare the dough you will need:

0.5 kg of flour;

H. spoon of salt;

A glass of kefir;

Art. a spoonful of sugar;

A pinch of soda;

2 tbsp. tablespoons of margarine, butter or vegetable oil.

Eggs are rubbed with salt and sugar, oil is added. The mixture is stirred until a homogeneous composition is obtained. The sifted flour is added gradually, in small portions. Then soda quenched with vinegar is added.

When the dough stops sticking to your hands and becomes elastic, you need to cover it with something and set it aside to fit. After half an hour, you can start sculpting pies that will be delicious with any filling. The resulting products will be soft, airy and, importantly, less high-calorie.

All reviewed recipes are advisory in nature. Each hostess chooses what suits her and her family members the most. In addition, in the kitchen, as in everything, there is a place for creativity. By changing the composition of the dough, inventing your own fillings, you can endlessly surprise your household and friends.

Fillings for savory pies - from meat, fish, mushrooms and vegetables

In a successful pie, everything will be delicious - both the soft, airy dough and the filling. If the filling is not successful, it turns out dry or too liquid, undersalted, it will ruin the whole thing, and all the work will be in vain. There are several win-win recipes for savory fillings, simple and tasty, but first, a little about the very rules for preparing the filling for savory pies and pies.

Unsweetened pie fillings - cooking rules

Let's start with a test. For savory pies, it is prepared with less eggs and butter and kneaded quite steep - then the pie will have a lot of toppings and a thin, dryish crust. If the dough is made for a fish pie or for a pie stuffed with vegetables, then vegetable oil is added to it, beef or pork lard is added to the dough for a meat pie, and pies with poultry are especially successful if butter or ghee is added to the dough.

Now about the stuffing. In closed pies, meat, poultry, fish (fried or raw), mushrooms, rice, eggs are usually used. But the vegetable filling - from cabbage, potatoes with onions, pumpkins is also great for open and lattice pies - it is more moist and does not dry out at high temperatures. Any filling is recommended to be slightly salted, then in combination with the dough the taste will be very harmonious. If there is not enough salt in the filling, then the pies will seem insipid.

Unsweetened pie fillings - recipes

Boiled meat filling. Boil the meat until half cooked, cut into small pieces. Pieces of meat are fried in lard with onions, finely chopped with a knife, seasoned with salt, pepper, nutmeg. You can add boiled eggs and a couple of tablespoons of meat broth. You should not pass boiled meat through a meat grinder - this will make the filling dry, the dough under it will be wet, and the meat will lose both taste and aroma.

Minced meat filling. Minced meat is mixed with fried onions, all together fried in a pan, seasoned with salt, herbs, boiled eggs. So that the filling is not dry, sauce, broth or cream must be added to it.

Filled with fish and rice. Cut the fish fillet into pieces, stew in a small amount of water and oil. Chop the finished fish with a knife, mix with boiled rice, herbs, add salt, pepper, white sauce.

Raw fish filling. The fillet of any fish is cut into small pieces, mixed with chopped onion, raw egg, salt, pepper and kneaded with a crush. The layer of such a filling should be thin.

Groats filling. Rice and millet for the filling can be boiled in milk, buckwheat - in water and mixed with fried onions, eggs, mushrooms. Pumpkin or cottage cheese is added to the millet filling. Any porridge for the filling should be crumbly.

Mushroom filling. Fresh mushrooms are cut into slices, boiled, fried in oil. Mix with onions, add salt, pepper, a little flour and water. Bring to a boil with constant stirring, add greens and allow the filling to cool. If the mushrooms are dried, they need to be soaked, boiled, fried with onions and buckwheat.

Cabbage stuffing. Fresh cabbage is chopped, salted, allowed to stand for at least an hour. Then squeeze lightly, add butter, eggs and stuff the pies. You can stew the cabbage a little in oil with onions, add a tomato or tomatoes. Squeeze sauerkraut, chop finely, stew a little and add fried onions or mushrooms.

Stuffing from the liver with potatoes. The liver is fried in oil with onions, carrots. It is passed through a meat grinder along with vegetables, mixed with mashed potatoes. Salt and pepper are added.

As you can see, the filling for pies can be prepared from almost any product. For Sunday lunch, make a large pie, and for it - a couple of baking sheets of smaller pies. Then the issue of school breakfasts and snacks at work will be resolved for the whole week.