10/13/2015 4,221 1 ElishevaAdmin

Unsweetened baked goods / Quickly

Experienced housewives know that when the incomparable aroma of baking pies floats through the rooms, the family will fully experience the comfort of the family hearth. And the neighbors, passing by, say: “Oh, Galina is baking pies again! And when does he have time?

And why not keep up - among the numerous recipes for pies there are also quick ones that are prepared in a hurry. If you master this recipe, you can bake a good meat pie for breakfast - hearty and tasty.

Of course, the housewife must have certain skills in working with dough and know some of its features. Our grandmothers baked pies much more often than we, who were accustomed to ready-made products from supermarkets. Here are some simple rules for getting a good test.

1. To make the pies fluffy, you need to sift the flour.

2. It is advisable to put butter in the dough rather than margarine - less substitutes and more taste.

3. Mayonnaise, if it is indicated in the recipe, is better to replace with natural products: sour cream, kefir or yogurt - only natural, of course.

4. As for the meat filling, it can be anything, including poultry. Pork and beef should not be too fatty, and dry meat, such as chicken breast, should be softened by adding heavy cream or butter to the filling.

5. Carefully prepare the baking tray for baking: cover it with foil or special paper. There are also silicone baking mats, which are convenient to use. Our grandmothers simply greased a baking sheet and dusted it with flour - and the pies were baked perfectly. This method is still good today.

6. If the pie is closed, before putting it in the oven, be sure to pierce the top lid with a fork in many places. If this is not done, the cake may become deformed or even burst.

7. Once you put the pie in the oven, you need to keep an eye on it. If the top is about to burn and the bottom is not yet baked, you can cover the pie with foil.

8. After removing the baking sheet from the oven, be sure to cover it with a towel and let it stand for 10-15 minutes. Only then can you remove the pies. By the way, meat pies taste better if they cool completely.

Let's look at specific recipes for meat pies.

Quick kefir pie with raw meat. Quick recipe

Ingredients

Flour, 1 tbsp

Baking soda, ½ tsp

Kefir, 1 tbsp

Eggs, 2 pcs.

Salt, ½ tsp

Minced meat, 300-350 g

Ground black pepper

Bulbs, 2-3 pcs.

1. Knead the dough by mixing all the ingredients. It should turn out liquid and fluffy - for this we beat it while kneading.

2. The filling is also obtained by simply mixing the ingredients. Cut the onion into smaller pieces or three.

3. Prepare a baking dish, pour half of the dough into it. Place the raw filling on top and fill with the other half of the dough.

4. Bake the pie for 40 minutes at 170°C.

Closed pie with boiled meat

Ingredients

Flour, 3 tbsp

Baking soda, ½ tsp

Sour cream, 200 g

Butter, 200 g

Sugar, 3 tbsp

Salt, 1 pinch

Lean meat, veal or pork, 1 kg

1 onion

Ground black pepper

1. Pre-boil the meat by adding salt to the water. Separately fry the onion. Grind the boiled meat and onions together in a meat grinder, add salt and pepper. The filling is ready, you can add broth to it, a few tablespoons if the meat is a little dry.

2. Take the dough. Melt the butter and cool. Add baking soda to the sour cream and stir until bubbles appear.

3. Beat the egg white with sugar, then add the yolk, sour cream with soda and cooled butter. Add flour in portions without stopping stirring.

4. Knead the dough, it should turn out soft and pliable. Divide it in half.

5. Roll out one part and place it on a baking sheet or in a baking dish, slightly lifting it at the edges. We put the filling, level it and cover with the same layer of dough - the second half. We pinch the edges well.

6. After greasing the surface of the pie with sour cream mixed with yolk, bake it for 35-40 minutes at 180°C.

How to make a delicious Roll puff pastry pie with two types of filling

Ingredients

Puff pastry, 400 g

Butter, 100 g

Filling 1

Minced meat, 1 kg

Eggs, 2 pcs.

Green onion, chopped, ⅔ tbsp

Garlic, 2-3 cloves

White bread crumbs, ½ tbsp

Ketchup, ⅔ tbsp

Filling 2

Wheat cereal, pearl barley or rice, 1½ tbsp

Onion, cut into small cubes, 1 tbsp

Sliced ​​champignons, 2 tbsp

Vegetable oil, 1-2 tbsp

Ground black pepper

1. Prepare the filling from porridge and mushrooms. To do this, cook the cereal, fry the mushrooms with onions and mix with the cooled porridge. Salt, pepper, add your favorite seasonings.

2. We get the meat filling by mixing minced meat with eggs, green onions and crushed garlic. We also pepper and salt, add spices.

3. Roll out the puff pastry thinner, laying it on a towel. After greasing the dough layer with butter, spread the meat filling. The thickness of its layer should be about 1½ cm.

4. Distribute the mushroom and porridge filling on top of the meat filling and roll it into a roll using a towel. If you see that the roll is too thick, then take a little from the fillings, from both, and use it to create another pie.

5. Having pinched the edges of the rolled roll, brush its surface with a beaten egg with a fork.

6. Bake the pie for about ½ hour at 180-200°C.

Meat pie “Nalivnoy”

Ingredients

Flour, ¼ kg

Baking soda, ½ tsp

Eggs, 4 pcs.

Mayonnaise, 3 tbsp

Sour cream, 3 tbsp

Cheese, 100 g

Vinegar 6%, 1 tbsp

Meat, 250-300 g

Champignon mushrooms, 200 g

Onion, 1 piece

Vegetable oil, 50 g

1. Prepare the filling in advance. Chop the mushrooms and onions and fry them in vegetable oil, waiting for the liquid released by the mushrooms to completely evaporate. Grind the meat in a meat grinder, add to the mushrooms in a frying pan and fry for 8 minutes, kneading and stirring. Let the filling cool now.

2. Take the dough. Three coarse cheeses, quench the soda with vinegar, mix with mayonnaise and sour cream. Mix all this, add flour and beaten eggs, we get a batter.

3. Prepare a baking sheet, pour out ⅔ of the dough. Having leveled the surface of the dough layer, spread the filling and fill it with the remaining dough.

4. Bake the cake for ½ hour at 200°C.

Greek-style prepared dough pie with meat

Ingredients

Ready-made dough, puff pastry or yeast dough, 1 package

Minced meat, ½ kg

Eggs, 2 pcs.

Cheese cheese, 250 g

Hard cheese, 300 g

Onions, 2 pcs.

Fresh greens, 1 bunch

Ground black pepper

1. Fry the minced meat using butter until cooked.

2. Separately, fry the onion and add it to the minced meat. Break the eggs, crumble the cheese, grate the cheese - add all this to the filling. We also add chopped herbs, salt and pepper to it and mix well.

3. Divide the dough in half, roll it out and get 2 cakes. Place them in the pan, placing the filling in the middle and pinching the edges of the cakes around the perimeter.

4. Bake the resulting closed pie for ½ hour at 180 degrees.

The pie is quick, with meat and potatoes. Simple recipe

Ingredients

Flour, 350 g

Baking soda, 1 tsp

Eggs, 3 pcs.

Mayonnaise, 250 g

Sour cream, 250 g

Lean meat, 400 g

1 onion

Potatoes, 250-300 g

Ground black pepper

1. Finely chop the meat, cut the potatoes and onions into cubes. Mix all this, adding salt and pepper to taste.

2. Look at the recipe for the dough and mix all the ingredients, getting a dough that is not too thick.

3. Grease the mold with oil and place half of the dough into it. Stepping back 2 cm from the edges of the pan, add the filling. We cover with the second half of the dough, and the filling is securely surrounded by dough on all sides.

4. Bake the cake for 1 hour at 180°.

Yeast pie with meat, classic

Ingredients

Flour, 5-6 tbsp

Dry yeast, 1 pack

Sugar, 2 tbsp

Butter, 100 g

Milk, ½ l

Lean pork, 800-900 g

Onion, 1-2 pcs

Meat broth, 200 ml

Ground black pepper

Vegetable oil

1. Cut the meat into pieces and boil, pouring cold water, until fully cooked.

2. Take ½ glass of milk, heat it a little, dissolve 1 teaspoon of sugar and add dry yeast. Let them come.

3. Melt the butter and give it time to cool. Beat the egg and salt with a fork. Beat the yeast, pour in the egg, remaining milk, sugar and cooled melted butter. Mix it all, gradually adding flour, and knead the dough. We put it in a warm place and cover it with a towel, let it fit.

4. Back to the meat. It has already cooled down, turn the pieces through a meat grinder, add onions fried in oil, pour in the broth. Let the meat simmer, adding salt and sprinkling it with pepper - just for 5 minutes to soak through. Leave to cool.

5. By that time the dough has come up, let’s get it to work. We divide it in a ratio of approximately 1:2. Roll out most of the dough and cover a baking sheet with it, laying the filling on top. Roll out the smaller part thinner and cover the entire pie, pinching the edge along the entire perimeter.

6. Mix the yolk with one teaspoon of water and grease the top of the pie. Bake for 40-50 minutes at 180°C.

Meat pie is very popular among lovers of delicious food. This pie is included in the arsenal of different cuisines around the world. A pie with juicy meat includes a different set of components, but the variety is united by special baking rules.

Almost all recipes call for a closed pie form. This feature allows the baked goods to keep the meat juicy for a longer time.

A closed meat pie, a recipe with a photo of one of the options you can find on my website, will be baked in the oven.

For these purposes, you can use special forms or cover a baking sheet with parchment on which the pie will be baked and cover the crust. fat.

If the baking includes yeast in the recipe, then the pie with the selected meat must be placed in a warm place before baking. This is how the minced pies will gain splendor, recipes with photos of which you will find below.

And remember that when the home-cooked meat pie is baked, after removing it from the oven, you need to cover it with a towel and give it time to “cook.”

Preparing products for meat baking

When baking delicious meat baked goods with minced meat, you should take the time to prepare the ingredients. In this case, you need to buy lean meat, for example, young beef, St. veal, the meat filling will be very tender.

If the meat pie includes milk, then buy it exclusively low-fat, but made from a whole product. I recommend using coarse durum wheat flour for the cake.

It is useful to know that you should grease the baking tray on which a closed pie with lean meat will be baked using refined olives. oil, it is considered to be the most useful.

After all, fats form carcinogens under the influence of high temperatures when the cake is baked. A similar rule applies if you bake a delicious open meat pie at home.

We have familiarized ourselves with the rules for preparing baked goods with meat, now I propose to find out what delicious pie recipes I will present for your review in this article.

Hearty meat pie with potatoes

The step-by-step recipe involves baking a hearty meat pie; it will be delicious and look very appetizing.

The cooking method is simple, and the recipe allows for the use of any type of meat, the main thing is that it is not fatty.

See what delicious ingredients you have in your freezer and start making the pie right now.

Dough components: 250 gr. sour cream and the same amount of mayonnaise; 350 gr. millet flour; 3 pcs. chickens eggs; 1 tsp soda and salt.
Filling: 400 gr. potatoes; 300 gr. meat; 1 PC. onions, you can use leeks; pepper and salt.

Stages of preparing a meat pie:

1. I mix mayonnaise and sour cream together, add soda and add flour little by little. Having mixed the mixture, I begin kneading the thin dough.
2. I start making the filling with onions. I make crumbs out of it, chop the raw meat into cubes, preferably smaller ones, the same with raw potatoes. I mix all this in a bowl, pepper and salt. I coat the mold with oil. I wet my hands in water, put the dough into the mold I need, but only fill half of it, the second part is needed to cover the baked goods.
3. I put the filling and cover it with dough. I bake the pie at 180 degrees. about an hour.

Yeast-free meat pie

The recipe is very interesting, it contains a lot of meat. The pie will turn out tasty and satisfying, because it will be with meat. The size of the pie is substantial, and therefore suitable for treating a large company, but its shape is not open.

If you want to pamper your family, then make sure to stop in time while eating it, because the pie is very juicy and appetizing, and therefore there is a high chance of overeating.

Ingredients for the dough: 3 tbsp. sugar;1 pc. chickens testicle; 200 gr. sl. butter and sour cream; half tsp soda and 3 tbsp. flour.
Filling: 1 kg meat (pork or beef), salt, 1 pc. onion; pepper.
To grease the baked goods you need: 1 tbsp. sour cream; 1 PC. chickens yolk.

Cooking steps:

1. I cut the selected meat into pieces and cook it. At this time, I fry the onions in a frying pan. I mix, passing through a meat grinder, meat and onions. I advise you to make the minced meat juicy; for this purpose, add a couple of spoons of the remaining broth to it.
2. When the filling is ready, you need to make the dough. For this I drown the words. butter and put soda, sour cream, chicken in it. eggs, but first the whites, beaten with sugar, mix the yolks with this, but continue to beat. I stir the mixture until it becomes fluffy. I introduce flour, it is important to achieve the effect when the dough does not stick to your fingers. As a rule, 3 tbsp. There is enough flour, but add in portions so as not to exaggerate the composition. It is important to achieve a soft dough consistency.
3. I divide the dough into 2 parts. I roll one out into a layer, put it on a baking sheet and cover it with minced meat. It is worth retreating 2 cm from the sides.
4. I roll out the second part and cover the future meat pie, covering the parts covered with minced meat. I pinch the edges of the dough well. I bake for 40 minutes. at 180 gr. in the oven.
5. The delicious covered pie should be served cooled.

Fydchin

If you have not yet eaten Ossetian meat pie, then I advise you to correct this situation. My recipe will come in handy. This is the national dish of Ossetia, which is especially popular among men.

This simple meat pie turns out delicious and very filling. Recipes for Fydchin pies are different; each local family can boast of its own special way of cooking.

Meat pies are multi-layered and simple; you can even make an open version. It’s your choice which recipe you like best.

Components: 500 gr. beef meat; 400 gr. flour; 1 PC. chickens egg; 1.5 tbsp. milk; 250 ml water; 1 PC. onion; garlic, spices to taste; 25 gr. sl. oils; 100 ml broth; 7 gr. soda and salt.

Cooking steps:

1. I pour the flour into a bowl. I advise you to sift it first. I make a hole in the middle, into which I pour milk and water, and an egg. Salt and pepper to taste. I mix the dough.
2. I make minced meat. I peel the onion and chop it, pass the garlic through a press. I mix the mixture with meat and spices. I pour broth into it. By the way, you can replace it with water.
3. I divide the dough into parts. Each of them should be one and a half times smaller than the other.
4. I knead the dough and roll into flat cakes. The lower part is about 5 mm thick, and the upper part is 2.5 mm thick.
5. I grease the round mold with sl. oil I put a large dough cake there, decorate it with filling, put a smaller one on top and make a hole in the shape of a sun. I bring the edges of the pastry together and remove any pieces of dough, if any.
6. That's it, all you have to do is bake for 20 minutes. in the oven at 185 degrees.

Pour out the broth that forms inside the pie using the slits. Then bake again for another 20 minutes.

Quick meat jellied pie

I have many original recipes for meat pies in my arsenal. This quick minced meat pie, the recipe with photo below, is one of them.

Baking with filling will turn out to be unusual, and everything is easy to prepare. Baking with filling can easily be classified as something in common between a pie and a casserole with meat.

It is worth clarifying that the recipe requires the use of 2 types of dough: base and filling.

Ingredients: 2.5 tbsp. flour; 100 gr. margarine; 300 gr. St. champignons and onions (onions); 500 gr. minced meat; 3 pcs. chickens eggs; 30 gr. baking powder; 80 ml plain water (chilled); 200 gr. mayonnaise; seasonings and herbs by eye.

Cooking steps:

1. I prepare the first version of the dough for the base of the pie: I mix 15 g. baking powder with 1.5 tbsp. flour, put margarine there (you need to grate it in advance). I grind the ingredients to get fine crumbs. I pour in the egg, water and form a ball, which I send into the cold.
2. I start preparing the second dough immediately, for this purpose I beat eggs and mayonnaise, 15 g. baking powder and mayonnaise. I put 200 gr. flour. I'm in the way. You need to get a thick dough, the consistency of which is the same as for pancakes.
3. I peel the onion, cut it into rings and chop them in half, fry until golden brown.
4. I wash the mushrooms, dry them, cut them into slices, and fry them. 5 Fry the minced meat, adding the desired spices.
5. I put the first dough into the mold. I make punctures in the bottom with a fork and put them in the oven at 200 degrees. bake. In 10 minutes. I put the meat filling, then mushrooms and onions.
6. Cover with dough and bake in the oven at 180 degrees. After 30 minutes I take out the pie. Be sure to let it cool and only then remove it. You can eat the quick meat pie cooled or warmed up. In any case, its taste is very pleasant and delicate.

Chrysanthemum

The pie will perfectly decorate the holiday table. It is very beautiful, and the taste of the dough is rich with a juicy filling. Look at the photographs to see what kind of flower-shaped cake you will actually get.

Components: 500 gr. flour and minced meat from different types of meat; 30 gr. Sahara; rast. oil; onion; garlic; 100 ml broth (chicken); sl. oil; spices; half a century milk and kefir; 150 gr. TV cheese; half tsp quick yeast; 1 PC. chickens egg.

Cooking steps:

1. I mix milk with sugar, add yeast. I leave it for 15 minutes. I beat the egg, kefir, and salt in there. I mix well and add flour, but carefully and just a little bit at a time. I knead the dough, put it in a place where there is no draft, it will remain there for about 60 minutes.
2. I knead the dough, dividing it into 2 parts. I leave one in the same place, the second I roll out into a thin layer. I cut out mugs with a glass. This is how I use the entire layer of dough.
3. I put minced meat on the resulting molds, about 1 tsp each. I distribute and sprinkle with grated cheese. I fold it in half, press it and repeat the previous step again, closing the edges. As a result, you will get a petal for future chrysanthemum baking.
4. I place the flower petals in a circle on a baking sheet. I do similar steps with the rest of the dough. Only from it I also make a bud, laying out 3 parts inside.
5. I cover the pie. film, let it brew. Lubricate with milk with an egg on top. I bake at 180 degrees. 40 min. When I take the pie out of the oven, I will definitely spread it with salt. oil and let cool.

Pancake pie with meat

The best recipes for pies with meat filling are not over yet, and therefore I advise all connoisseurs of light pancakes to study this dish.

Ingredients for pancakes: 50 gr. Sahara; 400 gr. flour; 1 liter of milk; 50 ml plant. oils; 2 pcs. chickens eggs; salt.
Filling: spices, sl. oil; 800 gr. meat; 3 pcs. chickens eggs; onion; 100 ml cream; 150 gr. TV cheese.

Cooking steps:

1. The dough for baking pancakes is prepared first. You need to beat the sugar together with the chicken. eggs, then add flour. Pour milk in there and grow. oil. Whisk until the mixture is well whipped. Then I bake pancakes in the standard way: in a frying pan, pouring half a ladle into the pan.
2. I chop the required amount of meat, pass it and onions through a meat grinder, add salt and spices. Fry the minced meat in a frying pan, add some cooking water. testicle. You need to chop it finely. I turn the minced meat into a paste using a blender.
3. I grate the cheese. I place it in the mold in layers one at a time: first the pancake, then the dough. I smear all layers with sl. oil
4. I beat the eggs and cream in a blender, add salt, and then pour over the pie. I decorate the top with cheese.
5. Cover the pie with foil and let it rest for 15 minutes. at 190 gr. bake in the oven. I remove the layer of foil and let the dish bake for another 10 minutes.

That's all, you can start eating.

Quick Greek meat pie recipe

The best quick recipes will be useful for those who do not have time for long cooking in the kitchen. By running to the store to buy ingredients, you can prepare a very satisfying pie with filling for the whole family in 1 hour. Below is an option for preparing a meat dish from Greek cuisine.

Ingredients: ready-made frozen puff pastry; 300 gr. cheese; 500 gr. minced meat; 2 pcs. chickens eggs and onions; 250 gr. feta cheese; herbs, salt and pepper by eye.

Cooking steps:

1. I fry the minced meat along with chopped onion. I put cheese and feta cheese into the prepared mixture and grate them in advance. I also send raw chickens there. eggs and greens. Salt if necessary.
2. Sl. I put the dough on a kitchen baking sheet and put the prepared filling on top. Cover the top with another layer of dough. I send the cake for 30 minutes. at 180 gr. bake.

• The best solution for baking meat pies in the oven at home is specialized baking paper. The pies will not burn, and the mold will not spoil. When choosing it, you should look at the silicone coating. If there is one on both sides, then the paper will be brown in color. Take 2 sheets and check if they slide against each other.
• When pies give moisture, you shouldn’t use paper, as it will only get soggy; I recommend using foil, which can protect the cake from burning on top. Just cover the top of the pie.
• To check the doneness of a baked meat pie, use a wooden stick. While piercing the pie with it, inspect to see if there are any remains of the dough. If they are available, then it’s too early to get the pies.
• It is important not to disturb the surface of the dish with meat, to prevent this, before putting the pie in the oven, pierce the dough with a fork. A couple of pins will be enough.

Children really like pies, and therefore the whole family will be delighted with your next culinary masterpiece! See other recipes on the site, you will definitely find something useful for yourself.

My video recipe

The highlight of any pie with meat filling is the minced meat, but the basis is always the dough - soft, airy, with a crispy crust, it makes the taste of the finished product simply irresistible. An appetizing rosy chicken or a hearty, juicy kulebyaka will not only be a tasty dish for a family dinner, but also a wonderful addition to the holiday table if made from a properly prepared dough base.

What is meat pie dough

Any pie with a savory filling involves kneading dough, which, depending on the type, can consist of different components. For meat pies, several options for dough mass are suitable: unleavened yeast, yeast-free with kefir or other fermented milk product, puff pastry, shortbread. It is impossible to say which dough for meat pie is the best - each has its own undeniable advantages. If you don’t like fiddling with flour, you can simply buy ready-made dough mixture in the store, but often such semi-finished products contain additives that are not very healthy.

How to cook

To make delicious meat pie dough, it is important to know the basic principles of its preparation. Whatever the recipe for the dough base for baking, during cooking you need:

Be sure to sift the flour before adding it to the liquid base, preferably even a couple of times, so that the flour is saturated with oxygen - this will ensure the fluffiness of the finished product.

Knead the dough mass exclusively by hand in order to combine the components as thoroughly as possible, and until the mass stops sticking to your hands - then the cake will turn out soft and tender.

After finishing the kneading process, let the dough rest. If it is yeasty, leave it to rise in a warm place under a clean, dry towel until it increases in volume by 2-3 times. If the dough base is puff or shortbread, it is packaged in cling film and placed in the refrigerator for 60-90 minutes.

Before kneading the yeast dough mass, be sure to warm the products to room temperature - ingredients taken straight from the refrigerator significantly slow down the rising process.

Add butter softened, but not melted - it greatly deteriorates the structure of the finished dough base. It is better to introduce this component at the very end of the batch.

Roll out the dough mixture on a flour-dusted, flat surface, but do not sprinkle too much flour, otherwise the cake will turn out too hard, “clogged.” If the dough is too thin, a clean linen napkin wrapped around a rolling pin will help to roll it out.

For baking, place the dough base on a baking sheet lined with parchment and coated with vegetable oil (olive or refined sunflower) so that the bottom of the pie does not burn and can be easily separated from the pan.

Bake products from any unsweetened dough mass in an oven preheated to 180-200° or in a frying pan. If the top of the pie quickly browns, but the middle is still raw, cover the cake with foil and continue baking, reducing the temperature to 150-160°.

Meat pie dough recipe

If you are looking for a successful recipe for dough for meat pie, take note of the step-by-step instructions for preparing different types of dough base given below - one of them will definitely become the most beloved and in demand in your culinary practice. All of them are easy to prepare and have a simple set of available products, so even a novice housewife can make baking dough with meat filling according to one of the suggested recipes.

Meat pie dough in the oven

• Time: 1 hour 15 minutes.
• Calorie content of the dish: 402.8 kcal/100 grams.
• Cuisine: international.
• Difficulty: easy.

The simplest dough for meat pie is shortbread. It cooks very quickly, is easy to work with, and turns out tender and crumbly due to the high fat content of its main components. The shortbread dough base combines harmoniously with minced meat, making the baked goods juicy, satisfying, but also high in calories. A pie made with this base is delicious both hot and cold.

Ingredients:

• egg yolks – 2 pcs.;
• butter – 190 g;
• sour cream – 220 ml (1 half glass);
• granulated sugar – 1 tsp;
• salt – 1/3 tsp;
• baking powder – 1 tsp;
• premium wheat flour – 310 g (about 2 cups).

Cooking method:

1. Beat the yolks with sugar and salt until foamy.
2. Add soft butter and mash.
3. Place sour cream in the yolk-butter base, add baking powder, and stir.
4. Sift the flour into a separate container and, adding gradually, knead into a soft, elastic dough.
5. Place the dough mixture on the table, add another tablespoon of flour.
6. Gather into a ball, wrap in cling film and place in the refrigerator for 1-1.5 hours.

• Time: 2 hours 20 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 279.1 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: medium.

If you decide to make yeast dough for a meat pie, you can make it using the sponge or straight method. In the first case, it will take more time to prepare the dough base for baking, but the result will be better, because activated yeast raises flour products better, making them soft and airy. As for the type of yeast, it is not so important what kind of yeast you use for kneading the dough: dry or raw pressed, the main thing is that the product is fresh and the proportions specified in the recipe are strictly observed.

Ingredients:

• milk – 1 tbsp.;
• raw yeast – 25 g;
• sugar – 2.5 tbsp;
• chicken egg – 1 pc.;
• salt – ½ tsp;
• vegetable oil – 75 ml (4 tbsp);
• sifted flour - 3.5 tbsp.

Cooking method:

1. Heat the milk to a temperature of 35-38°, dilute the yeast in it.
2. Add sugar, salt, beat in an egg, pour in vegetable oil. Stir the mixture until smooth.
3. Add sifted flour little by little and knead vigorously, knead into a tight, plastic dough.
4. Cover the test ball with a clean, dry towel and place in a warm place to rise.
5. Knead the suitable dough mixture and divide it into two equal parts.
6. Roll each part into a thin layer to fit the mold and use to form the pie.

Without yeast

• Time: 18 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 307.2 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

Often housewives who do not have time to knead the yeast base make dough for a closed meat pie from fermented milk products. Any fermented milk product is suitable - kefir, fermented baked milk, sour cream, natural yogurt, curdled milk or whey. This dough rises due to the action of soda and the acidic environment of the dairy product, so pies from it also turn out fluffy and soft, and you can even cook them on the stove in a frying pan.

Ingredients:

• whey – 190 ml (3/4 cup);
• sugar – 1 tbsp;
• chicken eggs – 2 pcs.;
• margarine – 45 g;
• salt – 1/3 tsp;
• soda – 1 tsp. (without slide);
• flour – 440 g (3 tbsp without top).

Cooking method:

1. Grind the softened margarine with eggs, salt and sugar.
2. Extinguish the soda in the whey, pour the mixture into the egg-margarine mass. Stir thoroughly.
3. Adding flour in parts, knead a soft, manageable dough. Place in the refrigerator for 30-40 minutes.
4. Then divide the mass into two uneven parts (leave one a little more with a margin for the sides), roll out thinly and form a pie.

Quick dough for meat pie

• Time: 8 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 296.3 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

Quick filling dough for pies with meat filling is very popular among housewives who don’t like to spend a lot of time in the kitchen. There are more than a dozen options for such a base for unsweetened baked goods - with milk, fermented milk products and even mayonnaise. The components of the dough mass are simply whipped with a mixer, after which half of the mixture is poured into the mold. Then spread the filling in an even layer, fill it with the rest of the dough and put it in the oven for baking.

Ingredients:

• chicken eggs – 3 pcs.;
• mayonnaise – 140 g (3/4 standard pack);
• sour cream – 140 ml (slightly less than half a glass);
• salt – ½ tsp;
• baking powder – 1 tsp;
• flour – 215 g (1.5 tbsp.).

Cooking method:

1. Beat eggs with salt until foamy.
2. Add mayonnaise, beat again.
3. Mix sour cream with baking powder, pour into the egg-mayonnaise base, stir.
4. Without ceasing to work with the mixer, add flour in parts. Beat until lumps disappear.

• Time: 6 hours 30 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 303.8 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

If you love puff pastry but don't want to buy ready-made frozen dough, make your own mince pie dough. You can make it with yeast or without yeast - in any case, the baked goods will turn out tender, layered, crumbly. The recipe for a yeast-free puff pastry base is a little simpler, so many housewives prefer to prepare baked goods with a savory filling from such a dough mass.

Ingredients:

• boiled water – 230 ml (partial glass);
• sugar – 1 tsp;
• salt – 0.5 tsp;
• odorless sunflower oil – 45 ml (1.5 tbsp);
• butter – 120 g;
• flour - 480 g (3 cups with a large slide).

Cooking method:

1. Boil water and let cool completely.
2. Dissolve salt and sugar in cold water.
3. Heat the butter until softened.
4. Sift flour into a deep bowl and make a well in the center.
5. Pour in vegetable oil and part of the water with sugar and salt.
6. Stirring constantly, pour all the prepared liquid into the flour base. Knead soft, elastic dough.
7. Roll out the finished dough mass into a thin layer, grease with soft butter, fold the edges towards the middle and fold into an envelope.
8. Wrap the test envelope in cling film and refrigerate for at least an hour.
9. Then roll out the chilled dough again, grease it with oil, fold it again into an envelope and send it to the cold. Repeat this procedure 5-6 times, after which you can use the puff pastry mass for its intended purpose.

On kefir

• Time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 266.9 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

One of the favorite recipes for Russian housewives for simple dough for kulebyak and other pies with meat filling is made with kefir. This fermented milk product is an excellent basis for savory baked goods, because upon contact with soda and flour it forms a snow-white fluffy mass, which is equally tasty after cooking in the oven or in a frying pan. This recipe is also the most budget-friendly because it allows you to get a delicious dish for a family dinner or lunch from a minimum of commonly available products.

Ingredients:

• kefir with high fat content - 265 ml (1.5 tbsp.);
• salt – 1/3 tsp;
• soda – ½ tsp;
• chicken egg – 1 pc.;
• vegetable oil – 30 ml;
• flour – 385 g (2.5 tbsp.).

Cooking method:

1. Pour room temperature kefir into a container for mixing the dough mass and dissolve the soda in it.
2. Add salt, egg, vegetable oil, beat until smooth.
3. Adding flour in parts, knead into a soft, pliable dough base. Knead until the mixture stops sticking to your hands.
4. Gather the finished dough into a ball, cover with a clean napkin, leave on the table for 15 minutes, after which you can begin to form the product with meat filling.

Video

Homemade baking is something special that gives your home a special aroma and atmosphere. Perhaps there is nothing tastier than juicy pies. They are very tasty and satisfying. Each nation has its own recipes for meat pies. Of course, not all of them are easy to implement. Some of them require a lot of time and effort to prepare. However, among all the variety, you can now find simple recipes for simple meat pies, which modern housewives happily use.

If you are planning to cook a pie with meat filling, then you should use the recommendations of experienced chefs:

1. Flour should always be sifted as the dough will be much fluffier.
2. Some recipes suggest using margarine. However, it is better to take oil. Then the pie will not only be much tastier, but also healthier.
3. There are recipes using mayonnaise. Try replacing it with kefir, full-fat sour cream or natural yogurt.
4. The meat filling is very important for the pie. Much of the success of baking depends on it, although the dough also plays a role. You can use absolutely any meat for the filling. The main thing is that it is not too greasy.
5. Dry chicken meat can be softened by adding three tablespoons of heavy cream or a piece of butter to the minced meat.
6. It is convenient to bake meat pies on parchment, on a silicone mat or on foil, since the baked goods will never stick to the bottom or burn.
7. If you notice that the surface of the baked goods has begun to burn, and the end of cooking is far enough away, you can cover the cake with foil.
8. The top of the baked goods should always be pierced with a fork or toothpick. This simple method will prevent the cake from bursting during baking.
9. The finished product must be removed from the oven and left to cool, covered with a towel.
10. Yeast pies are best eaten when they have cooled down.

Bulk pie

There are a variety of recipes for pies in the oven with meat filling. Among them, the most popular are those that are easy to implement. In a fast paced life, we don’t always have the opportunity to devote a lot of time to preparing even the most delicious dish. One of the fastest options can be considered aspic pie.

Ingredients:

• three tbsp. l. sour cream and mayonnaise;
• flour (275 g);
• four eggs;
• cheese (135 g);
• soda;
• vinegar.

Meat filling for pie:

• meat (330 g);
• champignons (230 g);
• bulb;
• vegetable oil;
• spices and salt.

To prepare minced meat, you will definitely need onions. We peel it, chop it and fry it in vegetable oil. Then add chopped mushrooms. Simmer the mixture over medium heat until the liquid disappears completely. Then add the meat minced in a meat grinder and fry it for ten minutes. This minced meat is very tasty. We leave it to cool and begin preparing the dough.

Beat the eggs, adding grated cheese, sour cream, mayonnaise, flour and soda. The result is a homogeneous mass. Grease the bottom of the mold with oil and pour out half of the dough. We spread the minced meat and fill the layer of dough again. The meat pie cooks in the oven in just over half an hour.

Ossetian pies

Ossetian pies are known far beyond the borders of Ossetia itself, where a woman who knows how to cook very tasty national pastries is considered a good housewife. The meat filling for Ossetian pies is always prepared on the basis of beef. Ideally, you can use mixed minced meat. There are other fillings for national baked goods, for example: cheese, potatoes, beet leaves.

Ingredients:

• kefir (230 ml);
• flour (420 g);
• dry yeast (two tsp);
• soda;
• salt;
• vegetable oil;
• minced beef (410 g);
• ground pepper;
• a bunch of cilantro;
• garlic.

We will prepare the dough using warm kefir. Add soda to it and wait until foam appears. If ayran is used as a basis, then soda is not used. Pour sifted flour into a bowl, add yeast, salt, vegetable oil and kefir. Knead the dough and let it sit. It will rise and increase in volume. You just need to cover it with film or a towel.

We will use minced beef as the filling for the yeast pie. Add pepper, salt, cilantro, garlic to it. You can also add cheese.

Divide the dough into five equal parts, rolling each of them into a round ball. Let the pieces stand for another fifteen minutes. After the specified time, we begin to roll out round cakes, in the center of which we place the minced meat. The amount of filling should be the same as the amount of dough. Next, close the edges to the center and roll out the cake. A hole is made in the middle of the cake to allow steam to escape.

Bake the flatbreads in the oven for up to forty minutes. Pies with Ossetian cheese are prepared a little faster.

The finished cakes are generously greased with oil and stacked one on top of the other.

Potato and minced meat

For a meat pie, the filling is very important. The tastier it is, the better the dish you will get. A good minced meat filling recipe allows you to prepare unforgettably tasty and aromatic baked goods. According to experienced chefs, potato and meat mixture is the best option for pies.

Ingredients:

• minced minced meat (420 g);
• two potatoes;
• bulb;
• salt;
• ground pepper.

Peel the potatoes, wash them and cut them into small cubes. It is thanks to this vegetable that the minced meat is very tender. Next, cut a large onion into small cubes. You should not put it through a meat grinder, because then the baked goods will not be juicy.

Next, mix the prepared minced pork with potatoes and onions. Our housewives most often prefer to use pork as the basis for the filling. This is due to the fact that its meat is tender and quite fatty, and therefore perfect for savory dough.

Add pepper and salt to the minced meat, then knead it. If you want to get an even juicier dough, you can add a little water. As you can see, the meat filling recipe is simple.

Boiled meat filling

The good thing about this meat pie filling is that you can add liver to it to add a new flavor. In addition, you can add other ingredients, getting a new option each time (boiled egg, rice, cheese, boiled rice, etc.).

To prepare the filling for a meat pie, you need to leave a couple of spoons of the broth in which the meat was cooked. The finished mass should not be dry, but at the same time, you should not overdo it with liquid. A filling that is dry will not taste good in the pie, and a filling that is too wet will prevent the dough from rising.

Ingredients: carrots, boiled meat, onions, vegetable oil, broth (5 tbsp.), black pepper, salt.

The finished product must be crushed. All available options are suitable for this: a blender, a meat grinder or a knife. Cut the onion into small cubes and grate the carrots. Fry vegetables in vegetable oil. As soon as they acquire a golden hue, add meat to them and cook for a few more minutes. Since we have already boiled the meat in advance, it makes no sense to simmer it on the fire for a long time. Mix the filling well and add a little broth. It should be moderately moist, but not too liquid. Add salt, herbs and spices. Based on this minced meat, you can cook any meat pie in the oven or even pies.

Pie with boiled meat

This recipe for minced meat pie is designed for using ready-boiled meat.

Ingredients:

• butter (220 g);
• sour cream (220 g);
• soda;
• egg;
• flour (three glasses);
• salt;
• sugar (3 tbsp.).

For filling:

• bulb;
• lean pork (you can take veal);
• pepper;
• salt.

Before preparing the pie, the meat must be boiled in lightly salted water. After this, it is passed through a meat grinder along with fried onions. Spices and salt are added to the filling. You can also add a few tablespoons of broth for extra juiciness.

When the minced meat is ready, you can start preparing the dough. Heat the butter and leave it to cool. Add soda to sour cream. Beat the whites with sugar, and then gradually add the yolks. Add sour cream and melted butter to the egg mixture. Gradually add flour in portions and knead the dough. We divide it into two equal parts. We roll out one of them on parchment and place it together on a baking sheet. Place the minced meat on top and cover the pie with a second layer of rolled out dough. The edges are closed and the pie is sent to the oven. It turns out very juicy.

Country pie

The recipe for minced meat pie, made with potato dough, is incredibly tasty.

Ingredients:

• flour (160 g);
• potatoes (160 g);
• butter (120 g);
• minced meat (530 g);
• sweet pepper (3 pcs.);
• two tomatoes;
• ground paprika;
• cheese (120 g).

Boil the potatoes and turn them into puree. Next, add butter, salt and flour into it, kneading the dough.

Fry sweet peppers and onions in vegetable oil until golden brown. Next, remove the vegetables onto a plate, and fry the minced meat in the same oil until half-cooked. Add vegetables, pepper, salt and paprika to the mixture.

Roll out the dough into a layer and place it on a baking sheet. Place minced meat and tomatoes cut into slices on top. Sprinkle everything with cheese. The pie takes about forty minutes to prepare.

Puff pastry meat pie

Layered pie with meat filling is prepared on the basis of yeast-free puff pastry. The baked goods turn out tasty and juicy. The pie is good for those on a diet, since it does not contain as much dough as its yeast counterparts.

Ingredients:

• minced chicken (you can use any type of meat, 530 g);
• potatoes (270 g);
• puff pastry (440 g);
• garlic;
• sesame;
• egg;
• salt;
• ground pepper.

You can use any meat to make the pie. With mixed minced pork and beef, the baked goods are more filling and nutritious. And for a lighter option, you can use chicken filling.

Transfer the prepared minced meat into a container, add salt, pepper and egg. Mix the mixture thoroughly with your hands. Peel and chop the potatoes on a grater or in a food processor, chop the onion quite coarsely. We transfer the vegetables into the minced meat and mix everything again.

We take out ready-made puff pastry, which can be purchased at any supermarket. If it is formed in the form of one sheet, divide it into two equal parts. Place one layer on a baking sheet and apply the meat filling on it. Cover the top with a second sheet of dough and pinch the edges. Sprinkle the pie with sesame seeds and bake. Baking takes no more than 50 minutes to prepare. It can be served not only hot, but also chilled.

"Burek in Serbian"

Burek pie recipes are very popular in countries such as Greece and Türkiye. We suggest trying the Serbian version.

Ingredients:

• water (320 ml);
• flour (three glasses);
• salt;
• garlic,
• minced meat (180 g);
• salt pepper;
• cheese (you can take Adyghe cheese, feta cheese or hard varieties, 120 g);
• greenery.

Let's start cooking with the dough. In a wide container, mix flour, salt, add water. Knead the dough and then leave it for a couple of hours. Then we divide the mass into equal parts, rolling each of them into a ball. We wet our hands with vegetable oil and form cakes. We put them in a pile and leave them to rest.

In the meantime, let's start preparing the filling. Add garlic, onion, pepper, parsley, and salt to the minced meat. Grind the cheese using a grater.

After half an hour we return to the flatbreads. We spread each one so as to maximize its diameter. Next, use your hands to stretch the edges of the dough so that it becomes transparent. We fold this piece into an envelope and leave it, from which we will form the bottom of the burka.

Now we take a new flat cake, roll it out, and put the “bottom” we just prepared in the middle. Place cheese and minced meat on top. We wrap the edges with an envelope. We do the same with the rest of the flatbreads. Lubricate each burek with vegetable oil mixed with chopped herbs and garlic. The pie is baked in the oven for about 20 minutes.

Lavash pie

You can make an excellent multi-layer pie from pita bread. It is filled with a mixture of rice, mushrooms, chicken fillet and cheese. And the topping of the culinary masterpiece is the creamy filling. The pie is very rich, has a lot of filling, and its taste is very reminiscent of julienne.

Ingredients:

• one thin pita bread;
• chicken fillet (420 g);
• mushrooms (380 g);
• cream (120 ml);
• rice (140 g);
• tomato;
• salt;
• cheese (180 g);
• basil.

For filling:

• flour (2 tbsp);
• two eggs;
• cream (230 ml);
• garlic powder;
• basil.

Fry the chopped onion in a frying pan until golden brown, add finely chopped chicken fillet, fry everything together for about five minutes. Next, add the chopped mushrooms. You can use champignons or any wild mushrooms. Simmer everything together for another ten minutes, and then add cream and basil. After a couple of minutes, turn off the heat.

Wash the rice and boil until tender, then add it to the minced meat and mix. Cut the Armenian lavash sheet into pieces that fit your baking dish. We place one sheet on its bottom, apply a layer of filling on it, sprinkle it with cheese. Next, lay out the remaining parts of the pita bread in layers, alternating them with minced meat. Place the tomato cut into slices on the top sheet.

In a bowl, mix all the ingredients for the filling, then pour the finished mixture on top of the pie. Decorate the dish with cheese shavings. Bake the pie for about 35 minutes until a delicious crust appears. Let it cool slightly in the mold, then remove it from it and serve.

Open meat pie

We offer a simple option for preparing an open meat pie with peppers and tomatoes.

Ingredients:

• pork shoulder (530 g);
• tomatoes (280 g);
• bell pepper (three pcs.);
• heavy cream (380 ml.);
• four eggs;
• three onions;
• cheese (130 g);
• 2 tbsp. l. tomato;
• a teaspoon of dry thyme;
• pepper, sunflower oil;
• 1/2 tsp. nutmeg.

Wash the potatoes, dry them and wrap them in foil. Together with the peppers, bake them in an oven preheated to 200 degrees. If the potatoes should be kept until cooked, then we take out the pepper as soon as the skin begins to peel off. Next, we clean it and cut it into pieces. Dip the tomatoes in boiling water, remove the skin and cut into any shape. Grind the onion and meat. Cut the butter into cubes and place it on a plate in the refrigerator. Next we need a saucepan. Fry the onion in vegetable oil. After it turns golden, add meat to it and fry until cooked. Salt the minced meat, add thyme, then add pepper and tomatoes. Mix everything. At the very end, add tomato paste, simmer for a few minutes and turn off the heat. Cover the saucepan with a lid and leave the filling to cool.

The potatoes are already ready by then. We clean it and grind it on a grater. Add flour to it (a glass of flour goes for one pie) and a teaspoon of salt. Add the egg and butter from the refrigerator to the potato mixture. Next, knead the potato dough with your hands. Roll it out into a layer of the required size and place it in the mold, covering the side surfaces. Place all the filling on top.

As a filling we use a mixture of two eggs and cream. Add nutmeg to the mixture and pour it onto the pie. At 200 degrees, the pie is cooked for at least thirty minutes. You can sprinkle the baked goods on top with grated cheese and put them in the oven for five minutes to get a beautiful crust.

with minced meat

Ingredients:

• minced pork (480 g);
• greenery;
• three eggs;
• carrot;
• two large potatoes;
• kefir;
• salt;
• flour (280 g);
• baking powder;
• sugar (3 tbsp.).

Cut the carrots into circles and the onions into rings, taking them apart. Fry the vegetables in a frying pan, then add the prepared minced meat to them. The mass must be simmered until fully cooked.

Meanwhile, peel the potatoes and cut them into thin slices.

Mix flour with eggs, add baking powder, sugar and salt. Mix the ingredients and add milk or kefir. The consistency of the dough should resemble sour cream, since we will be pouring it into the products.

Place part of the potatoes on the bottom of the mold or baking sheet, put all the filling from the frying pan on top, and then the other half of the potatoes. Salt and pepper the mixture, add chopped herbs. Pour batter on top. Cook the pie at 200 degrees for at least forty minutes. After finishing the baking process, do not rush to take out the pan, let it sit in the oven for a little longer.

tesco.com

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

Ingredients

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

Preparation

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

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

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

sovets.net

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

Ingredients

For the test:

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

For filling:

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

Preparation

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

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

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

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

jamieoliver.com

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

Ingredients

For filling:

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

For the test:

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

Preparation

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

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

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

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

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

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

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

eatinmykitchen.meikepeters.com

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

Ingredients

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

Preparation

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

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

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

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

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

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

ogorod.ru

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

Ingredients

For the test:

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

For filling:

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

Preparation

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

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

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

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

jamieoliver.com

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

Ingredients

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

Preparation

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

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

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

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

jamieoliver.com

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

Ingredients

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

Preparation

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

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

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

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

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

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