“The hut is not red in its corners, but red in its pies” - it is very accurately said! For even the most elegant home will never feel cozy if it is not warmed by the aroma of homemade baked goods... Today we will talk about meat pies - nourishing, tasty and, oddly enough, very simple. It’s not surprising, because along with traditional pies, the preparation of which takes barely half a day, in modern cuisine there are very often recipes for quick pies with meat, which efficient housewives manage to prepare even for breakfast, it’s so simple!

In any case, whether you choose a recipe for a poured pie or quiche, or decide to cook according to the recipes of your great-grandmothers, a few tricks will definitely come in handy.

Be sure to sift the flour before kneading - the dough will be fluffier.

• Try to avoid using margarine, use butter - your pies will not only taste better, but also be healthier.
• If the dough recipe contains mayonnaise, try replacing it with sour cream, natural yogurt or kefir.
• You can use any meat for the filling, as long as it is not too fatty.
• Soften dry chicken meat - add 2-3 tbsp to the minced meat. 20% cream or a piece of butter.
• It is convenient to bake meat pies on baking paper, foil or a special silicone baking mat. This will prevent your cake from burning on the baking sheet or pan. If you don’t have any of the above, grease a baking sheet or mold with butter and dust with flour.
• If the surface of the pie begins to burn and is still far from done, cover the pie with foil.
• Be sure to pierce the top of the pie in several places (with a fork or toothpick) to prevent it from bursting during baking.
• Remove the finished meat pie from the oven, cover with a linen napkin and let stand for 10-15 minutes.
• Meat pies made with yeast dough are best eaten completely cooled.

All you have to do is choose a recipe you like! Let's start with the simpler ones (remembering that "simpler" is not always "worse"!)

Meat pie “Nalivnoy”

Ingredients:
250 g flour,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
4 eggs,
100 g cheese,
½ tsp. soda,
1 tbsp. 6% vinegar,
salt.
Ground meat:
250-300 g of meat,
1 onion,
200 g champignons,
50 ml vegetable oil,
salt, spices - to taste.

Preparation:
Chop the onion and fry in vegetable oil, add chopped mushrooms, simmer until the liquid evaporates, add the ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add coarsely grated cheese, flour and soda, sour cream and mayonnaise, mix. Pour ⅔ of the dough onto a baking sheet greased with vegetable oil and sprinkled with flour, level it, lay out the minced meat and fill with the rest of the dough. Place in an oven preheated to 200°C for 30 minutes.

Quick meat pie

Ingredients:
2 eggs,
1 stack flour,
1 stack kefir,
½ tsp. soda,
½ tsp. salt.
Filling:
300-350 g minced meat,
2-3 onions,

Preparation:
Mix the dough ingredients and beat until smooth and fluffy. Pour half the dough into a greased and floured mold, add raw minced meat mixed with chopped onion, salt and pepper, fill with the remaining dough and place in the oven preheated to 170°C for 40 minutes.

Meat pie with curd dough

Ingredients:
400 g fat cottage cheese,
2 eggs,
6-8 tbsp. vegetable oil,
2 tsp baking powder,
16 tbsp (with a slide) flour.
Filling:
1 kg mixed minced meat,
2-3 tbsp. vegetable oil,
1-2 tbsp. butter,
300 g cabbage,
salt, pepper - to taste.

Preparation:
Fry the minced meat in vegetable oil for 5-6 minutes, add shredded cabbage and simmer for another 10 minutes. Add salt and pepper, add butter and remove from heat. For the dough, rub the cottage cheese through a sieve, add the remaining ingredients, knead and put in the refrigerator, covered with film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and place in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Lay out the filling, intertwine strips of dough on top of it in the form of a lattice, place in an oven preheated to 180-200°C and bake for 40 minutes.

Open pie with meat (quiche)

Ingredients:

2 tbsp. butter,
200 g fresh mushrooms,
300-350 g mixed minced meat,
5 eggs
⅓ stack. heavy cream,
¾ stack. hard grated cheese,
salt, ground black pepper, garlic powder - to taste.

Preparation:
Roll out the thawed dough into a circle slightly larger in diameter than your baking pan, place it in the pan and form the sides. Place in a hot oven for 6-8 minutes. Reduce the oven temperature to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, simmer and add the minced meat. Mix well, add salt and pepper and place in an even layer on the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and place in the oven for 25-30 minutes. Serve hot.

Potato pie with meat “Zalivnoy” (Russian version of quiche)

Ingredients:
200 g mashed potatoes,
200 g flour,
1 egg,
1 tbsp. butter.
Filling:
500 g mixed minced meat,
2 sweet peppers,
2 onions,
1 tomato
½ cup cream,
½ cup milk,
2 eggs,
2-3 tbsp. tomato paste,
salt, ground black pepper, grated cheese - to taste.

Preparation:
Add butter, egg, flour to mashed potatoes and stir until smooth. Grease the baking dish with oil, place the dough, form the sides and place the mold in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, add salt and pepper. Cut the sweet pepper into cubes and lightly fry separately. Combine pepper and finely chopped tomato with minced meat and place on the dough. To fill, combine milk, cream and tomato paste, add an egg, beat, salt and pepper to taste and pour the filling into the mold. Sprinkle with cheese and place in an oven preheated to 200-220°C for 40 minutes.

Ingredients:
250 g sour cream,
250 g mayonnaise,
350 g flour,
3 eggs,
1 tsp soda,
salt.
Filling:
400 g meat,
250-300 g potatoes,
1 onion,
salt, ground black pepper - to taste.

Preparation:
For the filling, cut any lean meat, potatoes and onions into small cubes, mix, salt and pepper. For the dough, combine sour cream and mayonnaise, eggs and flour with soda and knead a thin dough. Grease the pan with oil, place half of the dough, place the filling on it, 2 cm from the edge, and cover with the remaining dough. Bake for 1 hour at 180°.

Boiled meat pie

Ingredients:
200 g butter,
200 g sour cream,
1 egg,
½ tsp. soda,
3 tbsp. Sahara,
3 stacks flour,
a pinch of salt.
Filling:
1 kg lean pork or veal,
1 onion,
salt, ground black pepper - to taste.

Preparation:
Boil the meat in salted water and grind it through a meat grinder instead of fried onions, add salt and pepper to taste. For juiciness, add a few tablespoons of broth. For the dough, melt and cool the butter. Mix sour cream with soda. Separate the whites from the yolks, beat them with sugar, then, without ceasing to beat, add the yolks. Stir sour cream and melted butter into the egg mixture and gradually add flour, adding it in portions. Knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer it along with the paper to a baking sheet. Place the minced meat on top of the dough and cover with the other half of the dough. Pinch the edges. Brush the top of the pie with a mixture of sour cream and raw yolk and place the pie in the oven, heated to 180°C, for 35-40 minutes. Cool. The pie turns out very juicy.

Greek meat pie

Ingredients:
1 package of ready-made puff pastry (preferably yeast),
500 g mixed minced meat,
300 g hard cheese,
250 g cheese,
2 eggs,
2 onions,
1 bunch of greens,
salt, ground black pepper - to taste.

Preparation:
Fry the minced meat in butter until cooked, mix with fried onions, add crumbled feta cheese and grated cheese, chopped herbs and raw eggs. Salt and pepper to taste. Divide the dough into 2 equal parts, roll out, place the filling on one, cover with the second part and pinch the edges. Bake at 180° for 30 minutes.

Meat pie with potato dough “Country”

Ingredients:
150 g potatoes,
150 g flour,
100 g butter,
500 g minced meat,
3 sweet peppers,
2 tomatoes
1 onion,
100 g cheese,
1 tsp ground sweet paprika,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes and mash them into a puree, add butter, flour and salt and knead into a loose dough. Fry the onion and pepper, diced, in vegetable oil until golden brown, place on a plate and fry the minced meat in the same oil until half cooked. Add vegetables, salt, pepper, add paprika. Roll out the dough and place in a greased pan (preferably a springform pan). Place the minced meat, top it with tomatoes, cut into slices, and sprinkle with grated cheese. Bake at 170-180°C for 40 minutes. Serve hot.

Meat pie “Roll”

Ingredients:
400 g ready-made puff pastry,
100 g butter,
1 kg mixed minced meat,
⅔ stack. chopped green onions,
½ cup dry white bread crumbs,
3 eggs,
⅔ stack. ketchup,
2-3 cloves of garlic,
1 ½ cups cereals (rice, pearl barley, wheat),
2 stacks chopped champignons,
1-2 tbsp. vegetable oil,
1 stack diced onion,
salt, ground black pepper, spices and seasonings - to taste.

Preparation:
Combine minced meat, green onions, crackers, 2 eggs, ketchup and garlic, salt and add spices to taste. This is the first stuffing. Cook crumbly porridge from cereals. Fry mushrooms and onions in vegetable oil, add salt and pepper to taste and combine with porridge. This is the second stuffing. Roll out the defrosted dough as thin as possible on a towel, grease with butter, lay out the first minced meat 1.5 cm thick, and place the minced cereal and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Place the roll on a baking sheet, seam side down, brush with beaten egg and place in an oven preheated to 180-200°C for 30 minutes. If you think the pie will be too big, reduce the ingredients by half or divide them into two pie rolls. Cool the finished pie.

And finally, a classic of the genre - meat pies with yeast dough. A great opportunity to gather the whole family around the Sunday table!

Yeast pie with meat

Ingredients:
500 ml milk,
2 tbsp. Sahara,
1 pack of dry yeast,
1 egg,
100 g butter,
5-6 stacks. flour.
Filling:
800-900 g lean pork,
1-2 onions,
200 ml meat broth,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the meat into large pieces, cover with cold water and boil until tender. Meanwhile, in ½ cup. dissolve 1 tsp warm milk. sugar, add yeast and let rise. Melt the butter and cool. Pour the egg, shaken with salt, the remaining milk and sugar, melted butter into the yeast, stir and, gradually adding flour, knead the dough. Leave to rise in a warm place under a napkin. Turn the meat through a meat grinder, mix with onions and broth fried in vegetable oil, add salt and pepper and simmer for 5 minutes under the lid. Cool. Divide the risen dough into two unequal parts. Roll out the larger part to the size of the baking sheet, place the filling on it, cover with the second part of the dough and pinch the edges. Brush the surface with yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.

Meat pie "Rümer" (or "Family")

Ingredients:
500 g flour,
250 ml milk,
50 g sour cream,
50 g butter,
2 yolks,
20 g fresh compressed yeast,
1 tbsp. Sahara,
a pinch of salt.
Filling:
600-700 g of prepared mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.

Preparation:
For the dough, add salt, sugar, yeast, 150 g of flour and yolks to the milk, mix and let rise for 1.5-2 hours. Place warm sour cream, softened butter, remaining flour into the suitable dough and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, simmering the products until half cooked. Salt and pepper to taste. Knead the risen dough, cut it into balls weighing 25-30 g and form pies with various types of filling. Dip them into the melted butter and place them tightly in the pan, alternating, filling the pan ⅔ full. Let sit and place in a hot oven for 30-40 minutes. The pie is eaten by separating it into small pies. Alternatively, you can prepare such a pie not in the form of small pies, but in the form of a surprise pie: roll out the dough in the form of several long strips 8-10 cm wide and 25-30 cm long. Place one type of minced meat on each strip and pinch the edges so that you get long “sausages”. Place the “sausages” in the pan, starting from the center, placing them in a circle and alternating them. Bake a pie. Serve by cutting into slices like a cake. Guests will be left scratching their heads trying to figure out how you managed to hide the filling in the pie like that!

Happy baking!

Larisa Shuftaykina

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.

Chopped meat– the product is very versatile. It will not let you go hungry, and the number of dishes that can be prepared with minced meat is simply amazing!

Since our site is dedicated to pies and similar flour products, I suggest you familiarize yourself with this small selection of recipes.

Minced meat can be different, here I will not set rigid limits like: here the minced meat is only from pork, and here from beef. Often minced meat is generally prepared from different types of meat in certain proportions. Therefore, choose for yourself. The only thing I note is that the minced meat here is all meat, not fish. And yes, I also consider poultry to be meat.

Minced pies

Minced pies (in a frying pan)

Regular. It's easy to prepare, but the taste is simply amazing. Very nutritious!

Ingredients:

Filling:

• Minced beef – 800 g.
• Onions – 1-2 pcs.
• Salt – 1 teaspoon
• Ground black pepper

Dough:

• Dry yeast – ½ teaspoon
• Water – ¼ cup
• Milk – 250 ml.
• Eggs – 2 pcs.
• Vegetable oil – 100 ml.
• Sugar – 1 tbsp. spoon
• Salt – 1 teaspoon
• Wheat flour – 650 g.

Preparation

Fry the minced meat in a frying pan. When it is almost ready, add finely chopped onion. Fry until the onion becomes translucent and soft. Add pepper and salt.

Stir yeast in warm water. After 10 minutes, pour into warm milk. Add eggs, sugar, salt, butter. Whisk.

Gradually add flour and knead the dough.

Place the dough in a large cup and cover with a towel. Leave for 1.5 hours.

When the dough has doubled in size, remove it. Warm up.

Cut into pieces. Roll them out. You should get cakes with a diameter of 13-15 cm.

Place 1-2 tbsp in each. spoons of filling.

Pinch the edges and shape the pies.

Pour oil into the frying pan so that it covers the bottom by 2 cm. Heat it up.

Place the pies in a frying pan and fry over medium heat on one side and the other until they change color.

Minced pies in the oven (step-by-step recipe with photos)

Delicious minced pies baked in the oven. In this recipe we will prepare the minced meat ourselves. But nothing prevents you from buying a ready-made one.

Ingredients:

• Wheat flour – 700 g.
• Butter – 70 g.
• Salt – 1 teaspoon
• Sugar – 1 tbsp. spoon
• Dry yeast – 10 g.
• Eggs – 2 pcs.
• Milk – 100 ml.

Filling:

• Beef – 700 g.
• Milk – 20 ml.
• Egg – 1 pc.
• Ground black pepper
• A few peas of allspice
• Salt – 0.5 teaspoons
• Onion – 2 heads

Preparation

First, knead the rich yeast dough for the pies.

1. Add yeast to warm water (100 ml). Stir and let sit for 10 minutes.
2. Mix melted butter with milk. Add sugar, eggs, salt and mix well.
3. Mix the foamed yeast with the butter mixture.
4. Add flour and knead the dough. If necessary, add a little water. Leave the dough for an hour or two to swell.

The next step is the minced meat filling for the pies.

Pass the meat through a meat grinder with small holes and mix with finely chopped onion.

Beat the egg, pour in the milk. Pepper, salt, mix. Place in the refrigerator until the dough rises.

Do I need to fry minced meat for pies? Not always. It's not obligatory.

In this recipe, we will not fry the minced meat. It will also bake well in the oven.

We take out the dough, knead it, roll out the cakes.

We put 1-2 tbsp in each. spoons of minced meat.

We pinch the edges and form pies.

Grease the baking sheet. Place the first batch of pies. The pies should be 3 cm apart from each other so as not to stick together. They should lie like this for 5-10 minutes, fixing the shape, so to speak.

If desired, the pies can also be brushed with beaten egg.

Place in the oven preheated to 200 degrees for 20 minutes.

Puff pastry pies with minced meat in the oven

Ingredients:

• Minced meat – 500 g.
• Puff pastry (unleavened) – 600 g.
• Onions – 2 pcs.
• Salt – 0.5 teaspoon
• Ground black pepper
• Egg for brushing
• Vegetable oil for frying

Preparation

First, we will make minced meat for the pies, since we already have the dough ready.

Peel the onion and chop finely.

Mix onion with minced meat, pepper and salt. Mix. The filling is ready.

Roll out the dough. Divide into rectangles or squares, whichever is more convenient for you.

Place minced meat in the middle of each layer of dough.

Clamp it the way you like. Triangle, envelope - it doesn’t matter.

one of the possible forms of puff pastries

Place the pies on a greased baking sheet.

Brush the pies with beaten egg. Make small cuts on top to prevent the pies from puffing up.

Place in an oven preheated to 200-220 degrees and bake for 15-20 minutes.

Meat pies are a traditional Russian dish, a symbol of family comfort and well-being. You can have them as a snack on the road, as a meal on their own, or as a snack for hot drinks and first courses.

Pies that retain their fluffiness even after cooling are considered ideal.

To create a culinary product with a crispy crust and juicy filling, you need to prepare the following ingredients:

• flour – 650 g;
• water – 200 ml;
• lard – 100 g;
• butter (drain) – 250 g;
• vinegar – 15 ml;
• egg – 3 pcs.;
• meat (optional) – 600 g;
• onion – 150 G;
• sugar – 10 g;
• salt and pepper - to taste.

Preparing beautiful golden-colored pies consists of the following steps:

1. The flour is sifted into a deep bowl and mixed with softened butter.
2. The dough is kneaded until smooth with the addition of 2 eggs, sugar, salt, water and vinegar.
3. The finished mass is wrapped in cling film and placed in the refrigerator for 1 hour.
4. The washed pulp is boiled and chopped into small pieces.
5. Chopped onions are fried and mixed with meat and finely chopped pieces of lard.
6. Everything is salted and peppered.
7. The dough is divided into equal pieces, which are rolled into thin flat cakes.
8. The filling is laid out on one half, and the other is covered.
9. The formed pies are brushed with egg and placed on a greased baking sheet, which is placed in the oven for 30 minutes at a temperature of 200°C.

Add rice to the filling

Pies with meat and rice are no less tasty, but much more satisfying. When preparing, you can use the basic recipe, supplementing it only by adding 200 g of rice, boiled until half cooked, to the filling.

In a slow cooker

There are times when you don’t have an oven at hand, but you really want to pamper yourself and your household with homemade meat pies. A multicooker will come to the rescue. The pies are prepared according to the basic recipe; they are simply baked in a greased multicooker bowl on the “Baking” mode for 30 minutes, and after 15 minutes the products are turned over.

Butter dough option

Another way to add a special twist to meat pies. Butter pies with meat, which are prepared according to the same algorithm as described in the basic recipe, can become your favorite breakfast or snack during a working day. With the standard filling, only the dough is changed - when creating a culinary product, a rich yeast dough is used from 750 g of flour, 250 ml of milk, 2 eggs, 100 g of butter, 200 g of sugar, 10 g of dry yeast and a pinch of salt.

How to cook in Tatar style

A distinctive feature of oriental pies is the filling, which is never thermally treated before filling, which makes the product more juicy. Regardless of what kind of dough is used for the Tatar dish - butter, yeast, unleavened, the main requirement is softness.

To get 12 pies you will need:

• dough – 500 g;
• meat – 400 g;
• onion – 150 g;
• potatoes – 100 g;
• butter (drain) – 50 g;
• salt and pepper - to taste.

To prepare Tatar pies with meat and potatoes:

1. The washed meat is chopped.
2. The peeled onion is divided into 4 parts, each of which is cut into strips.
3. Potato slices are also cut into strips, which should then turn into small cubes.
4. All filling components are mixed, salted and seasoned.
5. The sausage-shaped dough is divided into equal pieces of 50 g, each of which is rolled out.
6. The filling is placed in the center, after which the edges are glued together.
7. The products are formed in the Tatar style - with a hole in the middle.
8. The formed pies are placed on a baking sheet and placed in an oven preheated to 190°C.
9. After 15 minutes, the baking sheet is removed.
10. A piece of butter is placed in the hole of each product and 1 teaspoon of water is poured.
11. The baking sheet is returned to the oven, where the pies are baked until done for about half an hour.

Advice! If you need to get more filling, you can increase the volume fraction of potatoes to a 1:1 ratio with meat.

Pan-fried pies

Delicious and very appetizing pies are made in a frying pan. Fried in plenty of oil, they perfectly satisfy hunger without additional dishes.

Prepared from a standard food set for pies:

• yeast dough (not hard) – 400 g;
• minced meat – 200 g;
• onion – 100 g;
• oil (subs.) – for frying;
• salt, pepper - to taste.

The cooking process is simple:

1. Chopped onions are sautéed in sunflower oil until transparent, after which the minced meat is placed in the frying pan.
2. The filling is fried until cooked, salted and seasoned.
3. After the filling has cooled, the dough is formed into flat cakes, in the center of which it is placed.
4. The pies are molded in the shape of dumplings and slightly flattened.
5. Place the products in hot oil, seam side down, and fry on both sides for 2-3 minutes.

Puff pastry recipe

Puff pastries with meat are prepared very quickly.

The main thing is to have on hand:

• puff pastry – 900 g;
• meat – 600 g;
• onion – 150 g;
• oil (subs.) – for frying;
• salt, pepper - to taste.

To pamper yourself with baked goods and not spend a lot of time preparing them, you need to:

1. Chopped onions are fried until tender, salted, peppered and placed in a bowl.
2. The meat is put through a meat grinder, salted, seasoned, fried and placed in the onions when ready.
3. After mixing, the filling is obtained.
4. Circles with a diameter of 8 cm are cut out of the rolled out dough.
5. The filling is placed on one circle, and it is covered with the second.
6. After the edges are well sealed, the pies are ready for frying in boiling oil.
7. After frying, the products are laid out on a paper towel to remove excess oil.

With added cheese in a frying pan

Thanks to cheese, the traditional taste of meat pies can be added juiciness, aroma and savory flavor notes. To achieve this, it is enough to include 200 g of hard grated cheese in the meat filling from the basic recipe.

Potato pies with meat

An economical, nutritious and non-standard dish, which is served as an independent second dish.

To surprise family members with an unconventional dish, you need:

• potatoes – 800 g;
• egg – 2 pcs.;
• onion – 200 g (2 pcs.);
• flour – 70 g;
• meat – 500 g;
• oil (subs.) – for frying;
• breadcrumbs;
• salt, pepper - to taste.

Cooking method:

1. The potatoes are boiled along with the whole onion.
2. Dough is prepared from prepared potatoes, onions, flour and eggs, which is then salted and seasoned.
3. The chopped second onion and minced meat are fried in a frying pan with the addition of salt and pepper.
4. When the filling is ready, the potatoes are formed into flat cakes, the filling is placed in the center and wrapped.
5. The products are rolled in breadcrumbs, placed in hot oil and fried in a frying pan until golden brown.

So, meat pies are made from yeast, puff pastry and even butter dough. They can be baked or fried in a pan. And every housewife, having experimented with different cooking ideas, eventually creates her own signature recipe.

The hut is not red in its corners, but red in its pies! Our ancestors knew a lot about pies, treated their guests, put them on the festive table, and took them with them on the road...Whether you want to have a good welcome or not, you definitely need to learn how to make meat pies from yeast dough! At least just for my family. Today I will tell you in detail and show you how to make meat pies in the oven.

Recipe for meat pies in the oven

Ingredients for the dough:

• Kefir - 300 ml (the more sour, the better)
• Chicken eggs - 2 pcs.
• Vegetable oil - 150 ml. (I used sunflower, you can use olive without a strong smell)
• Dry yeast - 11 g (standard small bag) If you use raw yeast, you will need 30 g.
• Milk - 100 ml.
• Sugar - 1.5 tbsp. spoons
• Salt - 1.5 teaspoons
• Flour - 500 -550 g (may need a little more or less depending on the density of the flour)

For filling:

• Boiled meat (in this recipe I use pork) - 300 gr.
• Onion - one large onion or two medium-sized onions
• Salt, pepper to taste

To grease the pies:

• Yolk of one egg
• Milk - 2 tbsp. spoons

How to cook meat pies from yeast dough in the oven

Let's start preparing the dough. The main secret to a good dough is to get the yeast to work. To do this, heat the milk (100 ml) to a warm temperature (no more than 40 degrees, otherwise the yeast will die!). If you dip your finger in this milk, it should feel pleasant, comfortable, and warm.

Pour the yeast into warm milk, add 2 tbsp to the dough. spoons of sugar, stir. It will take 20-30 minutes for the dough to increase in size and be ready to rise the yeast dough. Place the dough in a place without drafts.

To create comfortable conditions, cover the dough with cling film or a towel.

We also heat the kefir, pour in vegetable oil (150 ml.)

Beat in 2 chicken eggs (the eggs can be broken into a separate bowl and stirred, only then poured into the dough).

So, the dough rose like a cap, and then bubbles began to appear on its surface and the dough began to settle, which indicates that it is ripe and we can continue kneading the yeast dough.

Pour kefir with the remaining ingredients into a well-suited dough. Stir.

Now it's the turn of the flour. Sift it in parts, stirring occasionally and checking the consistency of the dough. Depending on the humidity in the room and the density of the wheat flour, the dough may take a little more than 500 grams. or a little less.

The dough should be soft, pleasant, slightly sticky. Don't add all the flour at once - otherwise the dough may turn out too dense, and we want airy, fluffy meat pies, don't we?

Cover the kneaded dough with a clean towel and put it in a warm place without drafts for 1 hour. The rising time of the dough is individual, if the conditions are good (warm, no drafts, humid), the yeast dough will double in volume in 1 hour. If the apartment is cold and the dough rises slowly, give it more time.

While the dough is rising, prepare the filling. Place the boiled meat (I have pork, 300 grams) in a blender bowl, after dividing it into pieces.

Turn on the blender and turn the pieces into crumbs. Add fried onions. Mix the ingredients, salt and pepper.

Forming meat pies

So, the dough for meat pies has already come up, let's get to the fun part - forming the pies.

Grease your hands with a small amount of vegetable oil so that the dough does not stick to your hands and tear off small pieces, forming a ball. Then we stretch the ball into a flat cake so that it is convenient to lay out the filling. Place one tablespoon of meat filling in the center of the flatbread. Bring the edges of the dough together and form a pie.

On a baking sheet sprinkled with flour, place the pies, seam side down, at a distance of 4-5 cm from each other.

To ensure that the pies have a crispy golden crust, coat the pies with yolk mixed with 2 tbsp. spoons of milk. You can add a pinch of salt to the resulting mixture, which we will use to cover the pies.

Grease the pies with a pastry brush and place in a preheated oven (up to 170 C).

Bake the meat pies in the oven for 20-25 minutes. We focus on the golden crust - the pies should become golden brown.
Meat pies in the oven according to this recipe turn out “fluffy”, with fluffy dough and juicy filling. Bon appetit!