Such pastries also save during Lent: simply fabulous-tasting pies can be made without eggs and dairy products. Each cook has its own recipes for sweet pies. Someone prefers puff pastry with jam, someone more prefers fancy stuffed with dried apricots. In the arsenal there is always a culinary selection of a couple of dozen varieties. Some consider dough to be an important condition for success, and some master safe options.

The five most commonly used ingredients in recipes are:

There is also a zest in the choux method of making dough. By the way, it is not necessary to use yeast, excellent pastries are obtained with kefir or sour cream. Already formed products can be baked in the oven or fried in a pan. The variety of fillings is also incredible. Delightful desserts come with fruits and berries, and in winter with dried fruits. Preserves, jams, confitures are great for this purpose. An excellent dish will turn out with cottage cheese or curd mass. But these are all details. The main thing is that whatever the hostess chooses today, the magic aroma from the kitchen will quickly gather the whole family at the table.

The fillings for yeast dough pies can be different. Someone uses sweet foods, while others use vegetables and meat products. Today we are going to tell you how to shape simple pies in a delicious and satisfying way, as well as bake them in the oven.

Yeast dough pies: step by step recipes

Surely there are no people who do not like delicious and aromatic homemade pies. But if you have never done them yourself, then we suggest starting this process right now. Indeed, as a result of a little effort, you will definitely get very tasty and lush products that can be safely presented to any table.

So what ingredients are needed to make homemade yeast dough pies? The recipes for these products may include different foods. We decided to use an inexpensive set:

• sifted wheat flour - from 4 glasses (optional);
• large raw egg - 1 pc .;
• boiled water (warm) - 400 ml;
• whole milk - 150 ml;
• white sugar - 10 g;
• fast yeast - 5 g;
• sea \u200b\u200bsalt - a large pinch;
• sunflower oil - 80 ml.

Dough preparation

We will tell you below which fillings for yeast dough pies to use. Now I want to tell you a few secrets of making a sponge base. To knead it, warm drinking water is mixed with whole milk, and then white sugar is completely dissolved in the mixture. After that, fast yeast is added to the ingredients and wait for their swelling. After ¼ hour, table salt, a slightly beaten egg, sunflower oil and white flour are placed in the same dish.

All ingredients are mixed well until a thick dough is obtained. Cover it with a towel and leave in a warm place for 85 minutes. Periodically (once every 25 minutes), the base is crumpled with hands soaked in oil or water.

After the steps described, you should get a fluffy and airy yeast dough.

Filling products

It is better to use non-watery fillings for yeast dough. Otherwise, the closed cake will not bake properly, it will remain dull and tasteless. Thus, for the preparation of homemade cakes, in no case should jam with a large amount of syrup, as well as other similar products, be used.

Fish and any kind of cereal are perfect as filling for yeast dough pies. But first things first.

So, to make a hearty pie, you need to purchase:

• long rice - about 1.5 cups;
• fresh mackerel - 2-3 pcs.;
• table salt, ground pepper - to taste;
• onions - 2 heads.

We process the ingredients

Toppings for yeast cakes are prepared relatively quickly. To do this, wash long rice thoroughly, and then put it in boiling water and cook for 15 minutes. After that, it is washed well and deprived of moisture. Then finely chopped onions, pepper and salt are added to it. All ingredients are mixed well.

As for fresh mackerel, then it is cleaned of entrails, the head, fins and tail are cut off. Then the skin is pulled off the fish, divided in half lengthwise and the ridge with bones is removed. The remaining fillet is chopped in medium pieces. Finally, fresh mackerel is salted and pepper.

Shaping the cake

How is yeast dough pie formed? Fillings for such products should be prepared in advance. After all the components have been processed, you can start forming the semi-finished product. For this, the approaching sponge base is divided in half and rolled into layers. One of them is spread on a greased sheet, covered first with boiled rice grits with onions, and then with pieces of fish. After that, the filling is covered with a second sheet of dough and the edges are beautifully braided.

Baking process

Yeast dough pie fillings cook relatively quickly in the oven. But in order for the fish to be completely baked, the product is kept in the oven for at least 1 hour. During this time, not only mackerel will cook well, but also the yeast base. It will become soft, lush and rosy.

Serving the cake to the table

After the yeast pie with fish and rice is ready, it should be removed and immediately greased with butter. Then the product must be cut into portions and served with a cup of sweet tea.

Making potato and meat filling

Now you know what filling can be used for yeast dough. We will present the dough recipes, or rather other options for its preparation, below. Now we will tell you how to bake other pies from such a base.

An excellent option for a hearty lunch is a potato and meat filling. To prepare it, you need to buy:

Cooking process

How should you make a hearty and high-calorie yeast pie? It is rather difficult to consider all the recipes for such products. In this regard, we decided to present the most popular options. Take potato tubers, wash and clean them thoroughly. Then the vegetables are crumbled into small cubes and put in a deep container. Finely chopped onions with fresh herbs are also sent to it.

As for the chicken breasts, they are well washed, peeled, bones removed and cut into medium pieces. Melted butter, pepper and salt are added to the filling. All components are mixed well and used for their intended purpose.

Such a cake is formed and baked in exactly the same way as described above.

Cooking cabbage filling

From the yeast dough we mixed (see above), you can make a very tasty cabbage pie. To make such a filling, we need the following components:

• white cabbage - 1 small fork;
• sunflower oil - 50 ml;
• onions - several heads;
• large carrots - a couple of pcs.;
• salt and pepper - optional;
• boiled eggs - 3 pcs.

Cooking method

The presented recipes for pies filled with yeast dough are good to use if you decide to cook very hearty and high-calorie products.

So, in order to bake cabbage pastries, a white cabbage vegetable is thoroughly peeled from surface leaves, and then washed and chopped into thin strips. After that, they begin to process other products. The onion is cut in half rings, and the carrots are grated. Then all the ingredients are laid out in a deep saucepan, poured with a glass of water and stewed for half an hour.

After evaporation of all the liquid, sunflower oil and spices are added to the vegetables. In this composition, they are fried until slightly reddened.

Having achieved the softness of all products, they are removed from the stove and cooled. Then chicken eggs are boiled separately and grated. The crushed product is spread to the cabbage and mixed well. The resulting filling is used to bake a delicious and satisfying yeast cake.

Pie (baked) from yeast dough stuffed with sweet

We described above how to make unsweetened yeast pies. But if you need to serve such a product as a dessert, then we suggest using another recipe. To knead the butter dough, we need:

• sifted wheat flour - from 4 glasses (optional);
• large raw egg - 1 pc .;
• boiled water (warm) - 200 ml;
• whole milk - 450 ml;
• white sugar - 20 g;
• fast yeast - 5 g;
• butter (you can buy quality margarine) - 180 g;
• sea \u200b\u200bsalt - a small pinch.

Kneading the base

Before baking a sweet cake in the oven, knead the butter base well. To do this, whole milk is mixed with warm boiled water, and then sugar and fast yeast are dissolved in the mixture. After that, add a little beaten chicken egg, sea salt and soft butter to the ingredients. All products are thoroughly mixed and wheat flour is added to them.

After kneading the thick dough, cover it with a towel and leave it aside for 80-90 minutes. At the same time, every half hour, the base is crumpled by hand. This process will produce a fluffier and softer dough.

Required filling products

We decided to use fruit filling for the yeast pie. For this we need the following products:

• soft bananas - 4 pcs.;
• pitted brown raisins - 150 g;
• sweet apples - 3 pcs.;
• white sugar - 4 large spoons.

Fruit processing

Products for such a filling should be processed one at a time. First, soft bananas are peeled and then cut into thin slices. Then the dark seedless raisins are washed and scalded with boiling water. In this form, dried fruits are kept for half an hour. Then they are rinsed again and shaken vigorously in a sieve.

As for the apples, they are peeled from the peel and seed box, and then cut into thin slices.

We form a cake and bake it in the oven

After the yeast dough is suitable and all the fruits are crushed, you should start forming the cake. For this, the base is divided in half and rolled into layers. Spread one of them on a greased baking sheet, and then cover it with slices of sweet apples, slices of soft bananas and dark raisins. To make the cake sweeter and juicier, all fruits are additionally flavored with granulated sugar.

At the very end, the filling is closed with a second base sheet and gently pinched the edges. In this form, it is placed in the oven and baked for 58 minutes at a temperature of 202 degrees. During this time, the cake should become fluffy, soft and ruddy.

We serve the product to the dining table

After the sweet cake is baked, it is removed from the oven and cooled. Then the product is cut into portions and presented to family members along with a cup of tea.

Cooking curd filling for yeast pie

Curd mass is perfect as a filling for yeast cake. To prepare it, we need the following components:

• pitted dark raisins - about 150 g;
• dry village cottage cheese - 500 g;
• white sugar - 5 large spoons;
• raw eggs - 2 pcs.

Cooking the filling

Curd filling for yeast cake is quite simple to prepare. The dry milk product is thoroughly ground through a sieve or whipped with a blender. Then sugar and chicken eggs are added to it. After re-mixing the products, the previously processed dark raisins are spread to them. At the exit, a very tasty and fragrant curd mass is obtained, which is immediately spread on a rolled layer of dough, covered with a second sheet (you can also make an open pie), and then placed in the oven.

After the yeast dough is ready, it is removed from the oven and cut into pieces. This dessert is served warm along with a cup of tea or coffee.

Let's sum up

As you can see, there are quite a few options for yeast pie fillings. Using them, you can independently prepare very tasty pastries, which can be served not only with an ordinary family dinner, but also for a festive dinner.

Previously, guests were treated to pies at the festive table, even their name comes from the word "feast". By their splendor, taste and external design, they judged the wealth, prosperity of the family. Today, such pastries are prepared more often, not only for special occasions, but also included in the daily menu. Each housewife has her own proven recipes with her favorite fillings. Knowing the secrets, you can delight your household with delicious, aromatic pastries made from yeast dough.

What are the fillings for yeast dough pies

Pastries are eaten for breakfast, lunch and dinner, as an independent dish and as an addition to the main course. Simple toppings for pies based on yeast dough are divided into salty and sweet.Some are prepared as desserts for tea drinking, others - as cold, hot snacks. Some types of baked goods even have names associated with the product used for stuffing: for example: kurnik, rybnik, skits, kulebyaka, mushroom picker, charlotte, etc.

How to make yeast pie fillings

Some housewives mistakenly believe that the key to success lies only in the successful kneading of the dough. This factor is undoubtedly important, but the filling plays an important role. Too wet or dry, undersalted or oversalted mass can spoil the taste of the whole dish. The products used for stuffing should be combined with each other, complement each other, creating a single culinary composition with the dough.

Unsweetened

In the process of preparing fillings for savory yeast dough pies, the following products are often used:

• different types of meat, minced meat;
• fish, seafood;
• eggs;
• sausage products;
• mushrooms;
• vegetables (cabbage, potatoes, onions, carrots);
• cereals (buckwheat, rice);
• legumes (peas, beans);
• mixtures of several of the above ingredients.

It will not be enough to simply fill the baked goods with one or more ingredients. To make it tasty, you need to keep in mind some secrets:

1. All ingredients must first be washed and cleaned.
2. Next, the products are heat treated, as indicated in the recipe.
3. Grind the ingredients according to the recipe: cut into small cubes or strips, tinder on a grater, twist in a meat grinder or puree with a blender.
4. The filling can and even needs to be slightly salted to compensate for the bland taste of the yeast base. You need to put it in a cooled form.
5. If the yeast cake is closed, the mixture for filling it should not be too wet, otherwise the baked goods will not bake well inside.
6. Watery, runny fillings are used for open and semi-closed options.

Sweet

For the preparation of sweet types of fillings, the following products are used:

• any dried fruits;
• jam, jam, jams, honey;
• berries;
• fresh or thermally processed fruits;
• cottage cheese;
• pumpkin, carrots;
• bird cherry;
• candied fruit;
• nuts;
• grapes;
• custard;
• boiled condensed milk;
• chocolate;
• a ton of several products on this list.

The sweet filling for yeast dough pie also has some cooking secrets that improve the taste of the finished dish:

1. Using cottage cheese, grind it through a sieve, especially coarse-grained.
2. It is necessary to drain the syrup from the jam (if any) and add starch or gelatin so that the filling does not creep.
3. Fruits and berries must be washed, cleaned of tails, seeds, stalks, let the juice drain, add a thickener.
4. Grinding method - according to the recipe.
5. So that the apples do not darken after slicing, they are sprinkled with lemon juice.
6. Dried fruits must first be poured with boiling water.
7. Next, the selected components are mixed with each other, sweetener, vanillin or cinnamon are added.

Yeast dough pie fillings recipes

Making delicious yeast-based pie fillings is a fun process. You can realize any fantasies, taking into account your taste preferences and the nuances of this culinary process. There are classic combinations of products used to fill yeast cakes, but you can come up with your own, getting new original flavors.

Minced meat

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 239 kcal / 100 g.
• Cuisine: Russian.
• Difficulty: easy.

A delicious meat filling for yeast dough pie can be made with pork, beef, chicken or two types of meat. By varying their proportions, you can make the mass more fatty, satisfying, or, conversely, dietary. In order for the mixture to bake well, the main component must be twisted into minced meat on its own, it is better not to use a purchased one. For juiciness when frying crushed poultry meat, you can add a little butter, to pork, beef - lard.

Ingredients:

• minced meat (pork, chicken, beef) - 0.5 kg;
• onions (onions) - 100 g;
• oil (lean) - 2 tbsp. l .;
• salt, black pepper (ground) - to taste.

Cooking method:

1. Chop the peeled onion into small cubes. Fry until transparent.
2. Add minced meat, simmer for at least 20 minutes, stirring constantly, so that there are no lumps.
3. Season, stir well. When all the liquid has evaporated, and the mass is ready, remove from the stove, cool.

From fish

• Time: 45 minutes.
• Servings Per Container: 6 Persons.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Fish filling for a pie in the oven is very tasty and healthy. The product contains a lot of protein and phosphorus, which helps to improve brain function. Use any fish at your discretion, the main thing is to completely clean the carcass of bones or take a ready-made fillet. You can even bake yeast pies from salted and canned fish. If the product of your choice is not fat enough, make the mass juicier by mixing with a small amount of any oil. Add the ingredients you like it with (rice, onions, eggs) to the fish and your yeast dough will be more satisfying.

Ingredients:

• fish fillet - 750 g;
• eggs - 2 pcs.;
• rice (white) - 120 g;
• onion (onion) - 1 pc .;
• butter (butter) - 2 tbsp. l .;
• parsley greens - ½ bunch;

Cooking method:

1. Divide the fish fillet into several small pieces, add water and cook until cooked. Twist through a meat grinder.
2. Lightly fry the finely chopped onion until golden brown.
3. Boil the rice and eggs, cut the last into small cubes.
4. Chop the herbs, mix with other ingredients, add spices. Stir, start.
5. If you think that the mass is too dry, you can pour in a little fish broth.

Potato and meat

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 143 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

When several ingredients are present in the filling of yeast pies, the baked goods are more satisfying, nutritious. For the preparation of the classic potato and meat mass, you can take not only pork, but also chicken, beef, kidneys, heart, animal lungs, even chicken stomachs. To prevent the mixture from falling apart, it must be tied with an egg, and the sautéed onion will add taste and aroma to the filling.

Ingredients:

• pork - 300 g;
• onions (onions), potatoes (cooked in their uniforms) - 2 pcs.;
• egg, carrot - 1 pc.;
• bay leaf - 2 pcs.;
• dill, salt, pepper - to taste.

Cooking method:

1. Put washed meat, bay leaves, onion peeled and cut into large pieces, carrots in a saucepan. Pour in water and cook until pork is tender.
2. Finely chop the second onion head, sauté until transparent.
3. Grind the pork with onions and peeled potatoes in a meat grinder.
4. Beat in an egg, add spices, finely chopped dill. Stir.

Chicken and cheese

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 176 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

The filling for chicken and cheese yeast dough is very soft and tender. Choose meat based on your taste: breast, fillet or ham. It all depends on two factors: how fat you want the mixture to be, and whether you want to mess with the bones. The choice of cheese also depends on your preference, but it is better to use a variety that melts easily during baking.

Ingredients:

• chicken fillet - 350 g;
• cheese (hard) - 150 g;
• onions (onions) - 4 pcs.;
• butter (butter) - 50 g;
• oil (lean) - 1 tbsp. l .;
• thyme - ¼ tsp

Cooking method:

1. Boil chicken fillet until tender, cool, cut into small pieces.
2. Peel the onions, chop finely, fry in vegetable oil until golden brown.
3. Grate the cheese, combine with meat, onions, softened butter, thyme, mix. Sculpt.

Liver with buckwheat

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 207 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Cereals are often added to mixtures for filling yeast cakes. Sometimes to increase the amount of mass, sometimes to interlayer between the bottom layer of dough and other ingredients. This technique helps the baked goods bake better inside. Buckwheat goes well with the liver, increases the satiety of the filling, its nutritional value... If you are worried that the buckwheat-liver mixture will fall out, add a couple of chicken eggs to it while kneading.

Ingredients:

• buckwheat - 2 tbsp.;
• onions (onions) - 2 pcs.;
• liver (cook) - 300 g;
• oil (vegetable) - for sautéing;
• black pepper (ground), salt - to taste.

Cooking method:

1. Pour buckwheat with 4 glasses of water, cook until tender.
2. Finely chop the onion, sauté.
3. Twist the liver in a meat grinder, mix with the rest of the ingredients, season, mix.

From carrots

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 106 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Yeast baked goods with carrot filling are liked even by those who have a negative attitude towards this vegetable in a boiled, stewed form. For the preparation of the filling, it is worth choosing sweet fruits, rich in bright orange color. If you want to pamper children with baking, mix chopped carrots with grated sweet and sour apples, citrus zest, sugar, cinnamon, and then stew the mixture.

Ingredients:

• carrots - 450 g;
• egg (boil) - 3 pcs.;
• margarine - 40 g;
• salt to taste.

Cooking method:

1. Peel the carrots, cut into large pieces, add water and boil for about 20 minutes.
2. Cool, twist with a meat grinder, mix with chopped eggs, soft margarine, salt.

Beans

• Time: 3 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 195 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Before stuffing yeast pie with beans, boil the beans until cooked. To do this, the product must be filled with water for several hours, and preferably overnight, so that the cooking process lasts faster. Beans strongly stain the containers in which they are cooked, so cook them in aluminum pots and only over low heat. In addition, do not forget to stir the mass so that it does not burn.

Ingredients:

• beans (red) - 200 g;
• oil (vegetable) - 60 ml;
• onions (onions), carrots - 1 pc.;
• dill - ½ bunch;
• spices to taste.

Cooking method:

1. Pour the beans with clean water, bring to a boil. Next, cook until tender over low heat. Cool, purée with a blender.
2. Fry the chopped onion, grated carrots.
3. Add frying, chopped dill to the bean puree, add spices, mix. It is better to leave the vegetable oil in the pan, and put a small piece of butter instead.

Cabbage

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 57 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Fresh cabbage filling for yeast pies is the same classics as potato, rice-egg and pea filling. The opinions of culinary experts on the preparation of cabbage mass differ. Some argue that it is better not to fry the vegetable, but to cook, otherwise we will have a lot of oil and the dough will not be baked. Others advise frying it with onions and carrots. How to choose is up to you, but if you are at a loss and cannot decide, use sauerkraut to fill yeast baked goods.

Ingredients:

• fresh cabbage (white cabbage) - 0.5 kg;
• onions (onions), carrots - 2 pcs.;
• water - 100 ml;
• oil (sunflower) - 30 g;
• salt, black pepper (ground) - to taste.

Cooking method:

1. Remove the top layer of leaves from the head of cabbage, chop the rest into strips about 3 cm long.
2. Salt, mix with your hands, lightly rubbing the mass to let the juice flow.
3. Fry finely chopped onions until transparent, add grated carrots, simmer for about 3 minutes.
4. Add the cabbage and continue to simmer for 3-4 minutes.
5. Pour in water, cover the vegetables with a lid, simmer over low heat for about a quarter of an hour.
6. Add spices, stir, remove from heat. Cool and gently transfer to another container with a slotted spoon, getting rid of excess oil.

From salted mushrooms

• Time: 40 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Pies based on yeast dough with mushroom filling are very tasty and aromaticeven when mushrooms are mixed with other ingredients. The catch is that you need to understand the types of mushrooms, be able to properly prepare them (boil, fry). It is better to use salted mushrooms that do not require pre-heat treatment.

Ingredients:

• mushrooms (salted) - 1 kg;
• oil (sunflower) - 150 ml;
• white onions (onions) - 4 pcs.;
• black pepper (ground) - a pinch.

Cooking method:

1. Drain the brine from the mushrooms, rinse them under running water.
2. Cut into small thin slices.
3. Chop the peeled onion, sauté in butter.
4. Add mushrooms, fry for about 7-10 minutes. Pepper, stir.
5. Place chilled on yeast dough.

Sweet curd

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 226 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Yeast baked goods with curd filling are liked by everyone who has a positive attitude towards this fermented milk product. Delicate, soft consistency, mouth-watering aroma with light notes of vanilla - a delicacy with such qualities will definitely appeal to children. Cottage cheese is rich in calcium and easily digestible protein, which makes it possible to classify a pie with curd filling as a healthy dish.

Ingredients:

• cottage cheese (fat content 9%) - 0.8 kg;
• sugar - 75 g;
• egg yolks - 3 pcs.;
• salt - on the tip of a knife;
• vanilla sugar - 1 tsp;
• flour - 50 g;
• raisins (candied fruits) - 1 tbsp.;
• butter (butter) - 2 tbsp. l.

Cooking method:

1. Grind the curd through a sieve or twist in a meat grinder.
2. Melt the butter, pour into the curd mass.
3. Add the rest of the ingredients, mix thoroughly.

From fruit

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 122 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Use this recipe for a yeast fruit pie for family tea. Fresh apples, bananas and raisins are used here. The dish turns out to be insanely fragrant, sweet, tasty, offer it to children as an alternative to sweets and purchased cookies. If the peel on the apples is not very tough, then be sure to leave it, so the yeast pie in the cut will look much prettier. Take bananas that are bright yellow, ripe, without defects and dark spots.

Ingredients:

• bananas - 4 pcs.;
• apples - 3 pcs.;
• raisins - 150 g;
• sugar - 100 g.

Cooking method:

1. Pour dried fruits with hot water for half an hour, drain the liquid through a sieve.
2. Peel the apples from the stalk and, if necessary, from the skin. Cut into thin slices.
3. Peel the bananas, cut into slices.
4. Fruit filling for yeast dough pies should be laid out in the following sequence: put apple slices on the bottom layer of the dough, then bananas, raisins, sprinkle with sugar and cover with the second layer of dough.

From dried fruits

• Time: 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 238 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

As for dried fruits, you can start baking with any kind of this product. Even the usual mixture for cooking compote. If you have your own garden, and you dry apples for the winter, feel free to use them for the filling, mixing, for example, with dried apricots. Raisins and prunes are wonderfully combined with each other. Whatever you choose, be sure to steam the fruits with boiling water to soften them before chopping. Otherwise, the filling for yeast dough pies with dried fruits will be harsh.

Ingredients:

• apples (dried) - 400 g;
• dried apricots - 400 g;
• granulated sugar to taste.

Cooking method:

1. Rinse the apples thoroughly several times. Fill with water to cover the dried fruit and place on the stove. Cook for about 10 minutes.
2. Then remove with a slotted spoon in a bowl, cool.
3. Wash dried apricots well, fill with hot water, leave to cool.
4. Twist the dried fruit through a meat grinder, stir. Add sugar to your liking.

Poppy

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 307 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

If you have yeast dough, make a poppy-seed pie with it. This product is familiar to everyone since childhood - it was filled with buns and rolls. Traditionally, the mass is made from sugar and poppy seeds, but for additional aroma and taste, you can add citrus fruit zest, raisins and vanillin. Before cooking, the main ingredient must be poured with hot water, left to cool completely, and then twisted twice with a meat grinder.

Ingredients:

• poppy (steam, grind) - 300 g;
• raisins - 50 g;
• granulated sugar - 100 g;
• water - 200 g;
• lemon zest to taste;
• crackers (breadcrumbs) - 1 tbsp. l.

Cooking method:

1. Pour the dried fruit with hot water, and while it cools, prepare the other ingredients.
2. Put all the remaining food in a saucepan, stir, simmer over low heat, stirring, until thickened.
3. Add raisins (no water), form a yeast cake.

Cherry jam

• Time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 303 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Cherry jam is often used to make yeast pies. Here it is important to pay attention to the consistency of the sweetness. If it is liquid, be sure to drain the syrup and in any case add a thickener so that the dough is not soaked, but baked well. You can try adding chocolate to the jam.

Ingredients:

• cherry jam - 500 ml;
• starch (potato) - 1 tbsp. l .;
• dark chocolate bar - 100 g.

Cooking method:

1. Put the jam in a colander.
2. After the syrup has drained, transfer to a bowl, add the starch, stir.
3. Lay out the filling as follows: a layer of dough, jam, small pieces of chocolate, the second layer of dough.

Raw apple filling

• Time: 30 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 99 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

The aromatic apple filling for yeast dough open tart is quick and easy to prepare. You can take any kind of fruit, but sweet and sour is better, so that the finished dish is not too cloying. If you've already sliced \u200b\u200bthe apples, and the yeast-based dough is not ready yet, sprinkle them with lemon juice so that they do not darken. Only cut off the peel when it is tough. If not, leave it, it is rich in vitamins and essential oils.

Ingredients:

• apples - 250 g;
• granulated sugar - ¼ tbsp.

Cooking method:

1. Wash the fruit, remove the stalk.
2. Cut in half and then into quarters. Cut each piece into thin slices.
3. Add sugar, stir.

Lemon

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 192 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

The most fragrant and healthy are lemon pies. With such a dessert, you are provided not only with a pleasant tea drinking, but an even larger portion of vitamin C and strengthening of the immune system. Before starting to prepare such a filling, be sure to scald the citrus fruits with boiling water to wash off all the chemicals with which the fruits were processed. This will help the lemons give out more essential oils and juice.

Ingredients:

• lemons - 3 pcs.;
• granulated sugar - 300 g;
• starch - 2 tbsp. l.

Cooking method:

1. Cut the citrus into rings, removing the seeds.
2. Twist through a meat grinder along with the zest.
3. Add the remaining ingredients, mix thoroughly.

From rhubarb

• Time:
• Servings Per Container: 2 Persons.
• Calorie content: 112 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Many may be surprised by the presence of rhubarb as a filling in a yeast-based pie. Be that as it may, the dish turns out to be very useful, thanks to the beneficial properties of the plant. Rhubarb contains starch, fiber, pectin, malic acid, ascorbic acid and many minerals. The plant has only 13 kilocalories per 100 g, so the dish will turn out to be not very high in calories.

Ingredients:

• rhubarb - 300 g;
• granulated sugar - 4 tbsp. l .;
• cinnamon (ground) - 1 tsp

Cooking method:

1. Wash the rhubarb, peel the upper thin skin, cut into small pieces.
2. Add sugar, cinnamon, mix well.

Video

Lush ruddy pies on yeast dough are an integral part of any family gatherings. There are a huge number of cooking options in Russian cuisine. To a greater extent, the state of the dough speaks about 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, and pumpkin are used. For the salty version, the most popular are fish, meat, eggs, mushrooms. For a special occasion, you can make puff yeast dough pies, which can also be sweet and savory. More on this in more detail.

Recipes for sweet fillings for pies

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

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

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

Preparation:

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

• 9% fat cottage cheese (not necessarily 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 small quantities.

Preparation:

1. Put the 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. Stir the mixture very well;
3. Pour in a pinch of salt and the required amount of candied fruits;
4. In the event that the resulting curd filling has a very thick consistency, then it is worth additionally adding another chicken egg. If, on the contrary, it is too liquid, then you will need to use semolina.

For a long time, the 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 personal discretion.

Direct preparation of poppy seed filling:

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

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

• ripe pumpkin - 1000 grams;
• butter - 100 grams;
• prunes - 35 pieces;
• medium fat cream - 250 ml;
• sugar - the amount at personal discretion.

Cooking steps:

1. Peel and seed the pumpkin, and then cut into small cubes;
2. Pour prunes with water brought to boiling point for 20 minutes. Then wash it thoroughly in cold water, dry it and cut it into small pieces;
3. Take a saucepan with a double bottom and melt a specified 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. Stir thoroughly, cool and start making pies.

Sweet to salty

Salted patties are great as an appetizer, a side dish, and a simple snack. We will consider recipes for salty fillings for fried and baked yeast dough pies further.

The most common and beloved by everyone is the meat filling, the pies with which are very aromatic and tasty. To prepare you need:

• 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.

Preparation:

The fish filling has a special taste that cannot be replaced by anything. To prepare it you need:

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

Cooking process:

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

Preparing the filling:

1. The mushrooms must be rinsed well, peeled and rinsed again, and then cut into thin slices;
2. Place the pan on the stove, treat with vegetable oil and lay out the prepared mushrooms;
3. Fry until golden brown, then cover the pan and simmer the mushrooms for a while;
4. Cut the white cabbage into thin strips, put in a saucepan, add salt, add water and simmer on the stove for 30 minutes;
5. Then chill the finished vegetable and mix with the mushrooms;
6. Add pre-melted margarine to the filling, add salt and the necessary spices. Mix everything thoroughly.

Recipes for delicious fillings for puff yeast dough patties

Puff yeast dough is an excellent base for any patty. She looks great, and her taste is amazing.

The filling of rice, chicken and eggs is very suitable for this type of dough, which gives 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 personal discretion.

Preparing the chicken filling:

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

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

Preparation stages:

1. When baking pies with filling, the maximum oven temperature should be 180 ° C.
2. If you need to add an unusual nutty flavor to the baked goods, you can treat the baking sheet with chopped (ground) nuts.
3. In order for the sweet filling not to flow 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-greased 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.

There are more ideas for delicious toppings for pies in this video.

Recipes for delicious pies

15 servings

30 minutes

47.9 kcal

5/5 (4)

We all, without exception, "breathe unevenly" to culinary products made from dough - fried and baked pies, puffs, open or closed pies, sweet, salty, with meat or herbs. And the one who says “I don’t like it” is simply hiding or being modest. If you love pies the way I love them, you will understand me.

• It is better to let hard apples into the filling, since soft and loose fruits turn into mashed potatoes during heat treatment.
• It is better to cook minced meat from lean pork, because compared to beef, the cooking time for pork is much shorter.
• Boil the potatoes for the filling in salted water.
• Adding butter to the egg-onion mixture is necessary, otherwise the pies will turn out tasteless.

Apple filling recipe

Cookware: cup, bowl, saucepan, spoon / spatula.

Ingredients

Step-by-step preparation of apple filling for pies

I want to tell you how easy it is to prepare apple filling for yeast dough pies. This method is not only very simple but also extremely fast.

Video recipe

I offer a short video on making sweet filling for yeast dough pies, as well as puffs or open pies from ripe apples.

Minced meat filling recipe

• Time for preparing - 15 minutes.
• Estimated output - for 12-15 pies.
• Calorie content - 270 kcal / 100 g.
• Kitchen utensils and equipment: bowl, cutting board, meat grinder (blender / combine), spoon, frying pan.

Ingredients

Step by step preparation of meat filling

Meat filling for yeast dough patties can be made in various ways:

• from ground boiled meat with the addition of raw or fried onions;
• frying minced meat with onions in a pan;
• cooking with raw pork or chicken with onions and garlic.

Video recipe

A short video demonstrates the principles of preparing minced meat - a filler for fried or baked sour dough pies.

Recipe for potato filling for yeast dough patties

• Time for preparing - 35-40 minutes
• Quantity per calculation - for 16-20 pies.
• Caloric content 100 g - 64.4 kcal.
• Kitchen appliances and utensils: saucepan, bowl, cup, knife, mixer.

Ingredients

Step-by-step preparation of boiled potato filling

Pies with potatoes - what could be tastier! I offer the simplest and fastest preparation of mashed potatoes for pies, dumplings, samsa and Tatar khanum (manti with potatoes and raw onions).

Video recipe

Watch a story about making potato filling for fried or baked pies from any dough - yeast, yeast-free, puff, or lean.

Green onion and egg filling recipe

• Cooking time - 5 minutes.
• Total cooking time - 15 minutes.
• Estimated output - for 25-30 pies.
• Calorie content - 269.6 kcal / 100 g.
• Kitchenware: saucepan, cutting board, cup, bowl, knife, spoon, egg cutter, ladle.

Ingredients

Step-by-step cooking of real spring cakes

With the end of the winter season, fresh herbs appear abundantly on the tables. They try to put it in every cooked dish, and pies stuffed with green onions and parsley (but without dill) are no exception. We can say that this is the most spring filling for fried or baked yeast dough pies.

Video recipe

I suggest watching a master class on making a very simple and delicious pie filling made from eggs with green onions and other herbs.

Healthy recipes

What fillings for pies are most popular, you already know. Now ask what kind of dough you can make to make the world's best snack:

Thank you for stopping by and inquiring about my recipes for filling pies and sour dough patties. What do you spoil your family with? Share your work. Be sure to leave a comment about my recipes and post your review at the bottom of this article. Perhaps you have your own secrets for making this or that filling. Write your own ways of filling delicious baked goods. Let's try interesting finds in the field of culinary together, and bon appetit to everyone.