Step 1: Prepare the dough.

Heat the specified amount of water in a saucepan. You just need to heat it up, not bring it to a boil. Brew the yeast with warm water at the bottom of a deep plate. Add sugar, salt, vegetable oil immediately and gradually begin to mix in the flour. As a result, you should have a fairly soft, homogeneous and fairly sticky dough. So it's time to send him up. Wrap it in a clean kitchen towel and leave it in the refrigerator for 1 hour or at night, as is more convenient for you, you can, for example, prepare the dough in the evening so that you can bake pies for lunch the next day. One way or another, the mass is left to rise and reach.

Step 2: Prepare the filling.

Heat some oil in a low frying pan and fry the minced meat in it, adding salt, pepper and other spices to taste. Also, if you choose onions, they should be peeled, chopped and fried along with the meat. When the minced meat is cooked and turns from red to brown, add finely chopped fresh herbs to it. Green onions need to be washed, slightly dried and, just like greens, chopped with a knife and added to the fried minced meat. Excess fat formed during cooking must be drained.

Step 3: Form meat pies.

The dough is ready, the meat filling is ready too, which means it’s time to combine them and make the pies. To do this, cut pieces from the dough with a knife and then divide them into several more parts. All this should be done on a work table sprinkled with a small amount of wheat flour.

Roll out the pieces of dough separated from the total mass, turning them into flat and fairly thin pancakes. Then place the filling in the middle of the pancake with a tablespoon and fasten the edges together with your fingers, you will get a kind of seam that also needs to be leveled with your fingertips, and then slightly flatten the workpiece for the pies. Once all the dough and filling have turned into blanks, you can move on to the next stage.

Step 4: Fry the meat pies.

Pour vegetable oil into a high frying pan. I usually need 3 to 4 glasses. The pies should float in fat. When the oil is hot, place the first batch into it so that there is enough free space between the pieces. Fry the products on one side until golden brown, then turn over with a slotted spoon and continue the process until fully cooked. Then place the meat pies on a dish and add the next batch to the frying pan.

Step 5: Serve the fried meat pies.

Serve fried meat pies for breakfast, lunch, dinner or as an afternoon snack, just for tea. Sometimes my family indulges and eats them together with horseradish or tomato sauce, they just bite off a piece, put the sauce in there and continue eating. I hope that you will also appreciate the pies prepared according to this recipe.
Bon appetit!

If you want the filling in the pies to be juicier, you can not pre-fry the minced meat, but form the products directly with the raw ingredient. But be more careful when frying the pies in this case, make sure that the minced meat is cooked.

This dough can also be used to make other savory pies, not necessarily with meat; you can make pastries with cabbage filling, for example.

For frying, you should use only oil that does not give off a strong unpleasant odor during cooking.

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.

Pie recipes

Fried meat pies are a delicious dish that is very easy to prepare. Let's find out a step-by-step recipe for making meat pies and useful tips

20 pcs.

3 hours

330 kcal

5/5 (3)

Fried meat pies are a very tasty addition to first or second courses, vegetable salads and even hot drinks. Even a person far from culinary art can prepare them. The recipe is very simple, all the ingredients are available and can be found in every home, and frying Soviet pies is not difficult. It's no surprise that the popularity of fried meat pies remains consistently high.

Fried meat pies - a quick and tasty dish

To make delicious meat pies, you will need the following: Ingredients:

From the specified amount of ingredients you will get about 20 pies.

How to cook meat properly

1. Meat filling may include various ingredients. Let's look at the simplest (and most delicious) recipe for its preparation:
2. The meat for the pies must be boiled until tender. Moreover, you can grind it both after cooking and before. In the second case, you need to grind the meat in a meat grinder with onions, form them into small meatballs and boil them. A whole piece of meat takes about 20 minutes to cook on average, meatballs - a few minutes less.
3. When the meat is ready, hard-boil one egg (it should boil for 9-10 minutes).
4. Peel, chop the egg and add to the meat.
5. Cut the onion into small cubes and fry it a little over medium heat. Please note: you should pour your hands into a well-heated frying pan with oil. Add the fried onions to the remaining ingredients.
6. Add salt and pepper to taste, mix everything. The filling for delicious meat pies is ready.

Helpful advice: It’s best to start cooking the meat for pies after preparing the dough (while it is rising). By combining two processes into one, you will spend a minimum of time.

You can read the recipe for pies with other fillings.

Preparing the dough

1. Now let's find out how to cook tasty and fluffy dough for pies. We offer a step-by-step guide for fried pies:
2. Pour half a glass of milk and the same amount of sparkling water into a deep metal bowl. Place the mixture on the stove and heat slightly (it should not be hot).
3. Remove the bowl from the stove, add 2 teaspoons of sugar and dry yeast. Mix everything thoroughly and wait about 10 minutes for the yeast to foam.
4. Sift the flour through a sieve into a bowl with sufficient depth. We need about 400 grams of flour - that's exactly 3 cups.
5. When the yeast foams, pour the liquid mixture into the flour.
6. Salt the dough (about 1 teaspoon of salt), pour in 7-8 teaspoons of refined oil.
7. Start kneading the dough. It should be soft and elastic. You need to knead until the dough stops sticking to your hands.
8. Cover the bowl with a towel and leave it in a warm, dry place for about an hour and a half. During this time, the dough should become more fluffy. Its volume increases by about one and a half times. If you don’t let it sit, the pies will taste like “rubber.”

Helpful advice: It is advisable to mix milk with sparkling water. It is more saturated with oxygen, therefore, the dough will turn out airy and soft.

You can find recipes for yeast-free dough for pies.

Secrets of making successful dough

• Culinary experts know several nuances, which are important to pay attention to during the dough preparation process. If you follow them, the dough will definitely turn out successful, and the pies will be very tasty. Let's list the main ones secrets:
• To make the pies please you, you need to use quality flour. Ideally - the highest grade. It must be white. By the way, if you drop a little water on the flour, the white color should not turn into reddish or blue. In the first case, we can conclude that the flour contains a large amount of bran, and in the second, that it is made from unripe wheat grains (or with dilution of grains of other crops).
• Good flour produces a slight crunch when squeezed and sticks to your fingers in a thin layer. If it clumps into small lumps, this indicates high humidity in the room in which it was stored. Such flour can spoil much faster.
• It is necessary to sift the flour through a sieve. After this process, it is enriched with oxygen. As a result, the dough will be more fluffy than from wholemeal flour.
• Dough should not infuse for more than 2.5 hours. Otherwise, it will be tasteless.
• If there is a draft in the kitchen, the dough will be covered with a thin dry crust on top. To avoid such troubles, check that the windows and doors are tightly closed before you start preparing the dough.

1. Before forming the pies, decide what size they should be and separate the first piece of dough. In the future, try to tear off or cut off about the same amount each time. As mentioned above, the indicated amount of ingredients is enough for about 20 pies.
2. Roll each separated piece into a small ball and roll it out with a rolling pin (if you don’t have one, you can use your hands) into a flat cake of equal thickness.
3. Place the pre-prepared filling (maximum one and a half tablespoons) in the middle of the rolled out flatbread. Connect the edges with your fingers, molding them together.

I offer a simple recipe for delicious, hearty homemade pies. The recipe is so simple that even a person who has nothing to do with yeast dough, who has never made pies, who has never fried them, and who has never even eaten them, can handle it.

Prepare the necessary ingredients for cooking fried meat pies in a frying pan.

Pour warm kefir into a bowl and add yeast.

Add chicken eggs.

Add two or three tablespoons of sifted flour, mix the mixture, cover with a napkin and leave in a warm place for 15-20 minutes.

When the dough is ready (it will increase in volume and bubbles will appear on top), add salt and add the twice-sifted flour in parts.

After adding flour again, knead the dough thoroughly. As a result, it should be tender, soft and not sticky to your hands. Cover the dough with a napkin and leave in a warm place to rise. It should double in size. This will take from 30 to 60 minutes.

While the dough is rising, prepare the filling. To do this, you need to grind the pork in a meat grinder with a fine strainer.

Add salt and ground black pepper to taste.

Pour two tablespoons of vegetable oil into the pan and after a minute add the onions and carrots. Vegetables must be peeled and finely chopped (carrots can be grated).

Fry the vegetables for 1-2 minutes until soft, and add the minced meat. Stirring constantly, fry the filling for 3-4 minutes. The meat should turn white. Add salt and ground black pepper to taste.

Knead the risen dough thoroughly and cut off a small piece. Roll it into a roller and cut into equal pieces. Turn each piece into a “column” and press with your palm.

Then roll out with a rolling pin into a thin cake.

Place the cooled filling in the center. Seal the edges of the pie. Pressing slightly with your palm, give the pie a flattened shape. Form all the pies in this way.

Start frying the first patties, as they have already “rested” and expanded. Heat a frying pan with vegetable oil, lower the heat and add the pies.

Fry the yeast dough pies with meat on both sides until beautifully browned.

Place the finished fried meat pies out of the frying pan onto a dish and serve warm. The pies are very tasty, believe me.

Bon appetit. Cook with love.

Fried meat pies are one of the most popular types of pies. This is not surprising, because they are tasty, easy to prepare and are great both as an independent snack and in addition to various dishes. What can we say if they are also homemade? Meat pies in a frying pan are by no means a diet food, but sometimes you really want to treat yourself and your family to this tasty and satisfying delicacy. Therefore, I offer you a recipe for quick yeast dough and meat pies on it, following which you will get wonderful juicy pies.

Ingredients:

• flour – 500 g
• instant yeast – 11 g (I have SafMoment)
• sugar – 0.5 tsp.
• salt – 1 tsp.
• warm milk – 260 ml
• vegetable oil – 3 tbsp.
• egg – 1 pc.

For filling:

• minced meat – 600-700 g
• onions – 2 pcs.
• salt and spices to taste

How to cook meat pies:

As mentioned above, pies are prepared using yeast dough. Everyone knows that yeast dough is almost always a long process, with preparation of dough, repeated proofing and fear of drafts. But, fortunately, not in our case! The fact is that to prepare meat pies we use early ripening dough, which will be ready for baking immediately after kneading.

So, in a deep bowl, combine the sifted wheat flour, yeast, sugar and salt. Stir with a spatula to evenly distribute the ingredients. Collect the dry food mixture into a mound and make a well in the center. Pour in heated milk, vegetable oil, and beat in a chicken egg.

Knead the above products into a soft and elastic dough. The dough should not stick to the work surface or your hands; add more flour if necessary.

Immediately after preparation, it is ready for further work.

To prepare the filling for meat pies, combine minced meat, finely chopped onion, add salt and spices. Stir, pour 3-4 tablespoons of cold water into the minced meat. With this simple technique we will achieve a juicier filling, and, in addition, it will remain loose and will not form a solid “lump” inside the pie.

Divide the dough into equal pieces, give them a round shape and roll them into flat cakes about 0.5-0.8 cm thick. Place the filling in the middle of each flat cake. Seal the edges of the pie to form a triangle, the center of which remains open. Having molded some of the pies, cover them with a dry, clean napkin. While you are working on the rest, the first batch will “rise” and be ready to fry.

Now pour vegetable oil into the frying pan, heat it and place the pies with the open “window” down. Fry until golden brown, then turn over to the other side and fry until cooked.

Remove the meat pies from the pan onto a paper towel to remove excess oil. Transfer to a plate, let cool and taste!

Now you know how to cook meat pies in a frying pan, and I’m sure you will return to this recipe again and again.

Bon appetit!!!