The most delicious meat dishes Zvonareva Agafya Tikhonovna
VARIOUS MEAT FILLINGS FOR PIES
Classic meat filling
Pass the meat through a meat grinder. Chop the onion, fry in fat until golden brown, add the meat, stirring occasionally, heat it up and add the broth or sauce to make the filling juicy. Then put the chopped egg, salt, season with pepper and chopped herbs.
You can add 1-2 tablespoons of sour cream to the meat filling.
Instead of meat for the filling, you can use by-products (lungs, heart, etc.). Boil offal, and then simmer or cook until tender. The filling is prepared in the same way as the meat filling.
Composition: boiled or stewed meat - 400 g, butter or pork fat - 30 g, onion - 1 pc., meat broth or the remaining sauce, sour cream - 2 tbsp. spoons, salt, pepper, chopped parsley or dill, eggs - 1-2 pcs.
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Minced pies are one of the traditional Russian dishes. They are prepared from yeast, sponge, puff pastry. Minced meat, like dough, can be purchased at the store. But the most delicious pies will turn out if you make them yourself.
Tip: when frying pies in oil, put napkins after each layer so that the excess is absorbed.
Prepare the dough as in the previous recipe.
Somehow, quite recently, our family had a wonderful occasion to get together, but not all together, but only girls - I have two of the most wonderful sisters in the world ...
And so with our little girl company we were sitting in a small, but very cozy establishment, communicating nicely and having a great time ... When it came time to have a bite, the hero of the occasion surprised us very, very much - they brought us ... dumplings as a treat! ..
There were a lot of them, small, so neat, poured with thick and fat sour cream ... But most of all I was struck by their taste, or rather, the filling! These dumplings were with meat! Yes, so tasty that you could just swallow your tongue! ..
I can only say that we ate them in an instant - somehow they disappeared so imperceptibly for us, and my sister admitted that she had long wanted to feed us with them ... And we, like three avid housewives, began to discuss how such a delicious meat filling is prepared - juicy, tender, downright melting in the mouth ...
One of the sisters said that she also does something like this and revealed all her secrets ... As it turned out, she uses it not only for dumplings, but also for pies, pancakes, etc.
The next morning I could not resist - I ran to the market for meat, prepared this wonderful meat filling and baked a family of pies ... The pastries turned out to be incredibly tasty, the filling reminded many of the ones that surprised me so pleasantly, so I will share with you all the intricacies of its preparation ...
So, what do we need:
300 g pork pulp
3 onions (2 larger and 1 smaller)
vegetable oil (for frying)
bay leaf
Complexity of the recipe: below average
Time required to prepare the meat filling: about 3 hours
Servings: enough filling for 2 baking sheets of pies
Proposed action:
A piece of veal tenderloin and pork pulp must be thoroughly rinsed under running water, and then allowed to drain off all excess liquid - I always do this after purchasing meat in the market or in a store.
Then we put the meat in a saucepan, completely fill it with water and put it on fire. After boiling, remove the foam, add 2 tsp. salt, peeled onion (the smaller one), peppercorns and lavrushka. Reduce heat and cook, covered for an hour.
Cool the finished meat completely.
While the boiled pork and veal are cooling down, finely chop the remaining onion into cubes.
We spread it in a pan with already heated vegetable oil and fry it, letting in quite a bit of salt - the onion should become golden and fragrant.
We also cool the fried onion and put it in a blender bowl or pass it through a meat grinder - it needs to be converted into mashed potatoes.
We also pass the cooled meat through a meat grinder. I want to note that the broth in which the meat was cooked, although not all of it, is still needed, so do not rush to use it.
Put the chopped meat and onions in a frying pan preheated with oil and begin to fry, adding a little black pepper (if you wish, you can add other spices).
Stirring occasionally, add the broth (about 150-170 grams) and simmer over medium heat under the lid for about 10 minutes. The minced meat becomes soft and tender, acquires the consistency of a pate - this is just what we need.
Almost every housewife tries to learn how to bake hot and ruddy pies. This is both a decoration for a festive table and just a very tasty dish for the whole family. There are a lot of fillings for pies. However, the meat one is the most popular. It can be prepared from different types of meat, including mixtures of them. For example, the filling of pork and beef mixed in equal proportions is very tasty.
The preparation of the filling always starts with the preparation of the meat. The selected piece must be thoroughly washed, freed from the bone, if any, and from its fragments.
From boiled meat, you can form a filling - purely meat or with the addition of various fillers.
Necessary:
500 g of boiled meat,
1 carrot,
1 onion
3 tbsp. tablespoons of vegetable oil
5 tbsp. l. broth,
salt and black pepper to taste.
How to cook:
First you need to grind the boiled meat in a meat grinder or blender. In the absence of them, you can simply cut it very finely with a knife.
Then you should grate the carrots on a coarse grater, cut the onion into small cubes and fry them in heated vegetable oil in a pan.
Frying should continue until the vegetables are golden brown.
As soon as the onions and carrots reach the desired state, add boiled meat to them and fry the filling for about three minutes.
The mixture should be thoroughly mixed, salt and pepper, and then gradually pour 5 tbsp. spoons of broth.
Necessary:
500 g minced pork or a mixture of pork and beef,
1 onion
butter,
ground black pepper and salt to taste.
How to cook:
The onion must be peeled, chopped into small cubes and fried in butter until translucent.
Then add minced meat to it and fry the mixture until a crust forms.
During frying, the minced meat must be constantly stirred and kneaded with a fork to prevent the formation of lumps.
Finally, add pepper, salt to the filling and simmer for about 10 minutes under a closed lid.
You can diversify this filling by adding a chopped boiled egg, herbs or fried mushrooms.
If, despite stewing, the filling is dry, you can add moderately juicy fresh vegetables to it, for example, bell peppers or finely chopped cabbage, or a tablespoon of medium-fat sour cream.
In addition, light grains such as rice can be added to meat fillings. It goes well with pork filling. Boiled potatoes, mashed in mashed potatoes, are sometimes added to beef.
But whatever filling is used, it should be laid out on the dough only when it has cooled down.
The hut is red in the corners, and the table - with pies. In Russia, pies were considered an exclusively festive dish. We can have a feast today. The meat filling for the pies will be a highlight that will blow your mind even for gourmets. We will reveal all culinary secrets without hiding anything.
The filling for meat pies is a classic. Remember the joke: “- What are the pies with? - With meat. "Did it bark or meow?" This joke has created a skeptical mood among store lovers. It is for this reason that it is best to make homemade pies. You will surely know what is inside.
At first glance, it may seem that meat filling for yeast dough pies has only one cooking option. Ready to turn your culinary mind around? Then hurry up to explore the main types of fillings:
You can endlessly list the options for preparing meat filling. But the classic remains unchanged: its basis is meat or minced meat.
Before we start the culinary battle, let's discuss some of the nuances:
The filling for minced meat pies is very simple to prepare. Lazy housewives can buy ready-made minced meat, experienced ones will make it themselves. Pork is fatty, juicy and tasty, beef is tender. And their combination is incredibly appetizing and aromatic. In the choice of meat for minced meat, you are absolutely free. We will not impose other people's opinions and tastes on you.
Of course, meat is a satisfying product. But so that after the pies you do not remain hungry, add a little boiled rice to the filling. In this case, your personal best will be 3-4 pies in one sitting.
Archimedes' catch phrase for many of us has become a life credo. To work well or accomplish a feat, you need to refresh yourself. Meat-filled pies are what you need. Celery will add juiciness, mushrooms - spice, and potatoes - satiety.