Meat pies made from yeast dough. Simple meat pies in the oven

We prepare meat pies in the oven: tender and soft yeast dough, and inside there is a lot of juicy and aromatic filling. This is a hearty hot snack or a suitable addition to a cup of tea. It is clear that any pies taste best when piping hot, but it’s better to give ready-made baked goods Cool slightly to fully enjoy their great taste and wonderful aroma.

Yeast dough To make meat pies, you can use your favorite one. I used yeast dough with sour cream, which I kneaded in a bread maker ( detailed recipe), but it can easily be done by hand. This is by far my favorite of all the yeast doughs I've tried. This dough can be used to prepare both oven and fried pies with any filling (both sweet and non-sweet).

Regarding the meat filling: I used lean minced pork, but you can safely use chicken, beef or mixed. Adjust the amount of onions and carrots to your taste - I get a decent amount of vegetables. For the filling, I advise you to choose steamed rice - it holds its shape better, but another variety will do. By the way, you can fill yeast pies minced meat and no rice if you don’t like it (just use more meat or vegetables). For vegetable oil, take something that is odorless and suitable for frying.

Ingredients:

(1 kg ) (550 grams) (200 grams) (200 grams) (100 grams) (100 milliliters) (1 tablespoon ) (1 piece ) (0.5 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

In general, the filling can be prepared while the yeast dough is rising (fermenting). Pour about 70 milliliters of refined vegetable oil into a deep frying pan, heat it and add vegetables. Carrots and onion(I give the weight in an already purified form) clean and chop into fairly small cubes.

Fry over medium heat, stirring, until soft and deliciously golden brown. Transfer the fried vegetables to a separate bowl and pour the remaining oil into the frying pan.

Fry, stirring, over medium heat until the minced meat changes color and lightly browns. If you wish, you can add a little (about half a glass) of water or broth at the end to make the filling even juicier.

During the process of frying vegetables and minced meat you need to put the rice on to cook. To do this, rinse the cereal in several waters until it becomes transparent, transfer the rice to a small saucepan and fill 2 fingers with water. Cook over low heat, covered, without stirring, until all the moisture has evaporated, then cool.

Salt and pepper to taste - the filling for the pies is ready. By the way, if you like, you can also add chopped herbs (my family asked without it, but for myself I would gladly use fresh parsley and dill).

I was about to divide the minced meat into portions when my husband came up and saw onions and carrots in the filling - LARGE PIECES. I realized that the possibility of refusing pies for this reason was quite relevant and decided to use a trick. I just put the filling through a meat grinder - some pieces seem to be visible, but it’s not really clear which ones. I think the children would also turn their noses up at the sight of fried vegetables in pies, but now they will eat them with pleasure.

Divide the filling into pieces of the same size and roll them into balls. From this amount of dough, as a rule, I get 15 medium-sized pies (closer to large ones), so there are the same number of meat preparations. For those who like numbers: each ball of filling weighs 60 grams.

We also divide the yeast dough into equal pieces - 15 pieces, 67 grams each. We put them on a board sprinkled with big amount wheat flour.

Round each piece so that any excess air bubbles come out. While we are making one pie, we will cover the rest of the dough with a towel so that it does not air out and become crusty. Then knead the bun into a layer using the back of your hand. You can roll it out with a rolling pin, but my dough is very pliable and tender, so a rolling pin is not needed.

Place a ball of meat filling in the center of the flatbread. The weight of the filler and dough is approximately the same.

In Russia, special attention has always been paid to pies and pies - they were prepared both on the occasion of birthdays and for funeral dinners, and in general there was rarely a holiday without this dish.

They say that the famous German traveler Adam Olearius, having arrived in Russia at the beginning of the 17th century, wrote that “by the way, they (Russians) have special kind biscuits, like pate, or rather pfapkuchene, which they call “pie”; These pies are the size of a wedge of butter, but somewhat larger and oblong. They give them a filling of finely chopped fish or meat and onions and bake them in a cow's oven, and in fasting in a vegetable oil; their taste is not without pleasantness. They each treat their guest with this dish if he intends to receive it well.”

Without a pancake, it’s not Maslenitsa; without a pie, it’s not a birthday party. A pie on the table means a holiday in the house. The hut is not red in its corners, but red in its pies. Eat the pies and watch the hostess! The importance, significance and value of this dish can be fully experienced by remembering just a few old proverbs. Whether you want to receive a guest well or not, you should learn how to cook pies, at least just for yourself and your family. Even if we do not take into account the ritual and semantic content of the pies, we can still say that this is an incredibly tasty, beautiful and wonderful dish.

These are the pies, my dears. Let's go to the kitchen.
I will tell and show in great detail how to make the right yeast dough for pies and how to sculpt and bake delicious meat pies in the oven.

Ingredients

For yeast dough for pies:

250 ml water
2 tsp. dry yeast
2 tbsp. l. Sahara
1 tsp. salt
3 tbsp. l. vegetable oil
1 egg
4 cups flour

For the meat filling for the pies:

300 g boiled meat
4 onions
salt, pepper to taste
vegetable oil for frying onions
1 egg for brushing the pies (can be replaced with strong sweet tea, butter, sugar syrup)

How to cook meat pies from yeast dough in the oven

The water should be warm - this is secret number one. Not hot, not room temperature, but comfortably warm - I put my finger in it, it should feel good and pleasant. If your finger is happy, add yeast, sugar and salt.

After the yeast has dissolved, add vegetable oil and an egg to the water. I stir – without fanaticism, just so that the egg is distributed evenly throughout the liquid.

By the way, I’ll immediately clarify that from the above ingredients you get exactly one standard baking sheet with pies.

I sift through half the flour.

And I mix it - it turns out to be a viscous mass, which is better not to touch with your hands: you won’t wash it off.

I add the second half of the flour gradually, continuing to knead the dough. Sometimes it turns out that a little less than the stated amount is required - you need to feel the yeast dough. If you don’t have experience, don’t be embarrassed, add all the flour, it won’t be bad, don’t worry, the dough may just turn out a little denser.

Once you've added all the flour, I recommend kneading the dough a little more - it loves hugs, pats and close contact. The result is a soft, quite pleasant dough. It should be rounded and placed in a bowl.
Cover the bowl with a towel and place it in warm place. In winter - near the battery, in summer - near a closed window through which sunlight falls.

While the dough is doing its thing, I create the filling.

This time I had boiled beef - it was minced in a meat grinder.

Finely chopped the onion.

And fried in vegetable oil until golden.

I mixed everything. Ready. If desired, you can add greens, boiled egg, rice. The most important thing is not to ignore the onion, it gives the filling juiciness, without it the pies will be dry and tasteless.

Depending on the room temperature, after 1-2 hours the dough will double in volume. Time to make pies!

I love the round shape - it is especially harmonious. Besides, I like pies small size– for 3-4 bites. Of course, the process of sculpting such beauties takes a little longer than usual, but it's worth it!

If you don’t have a full hand and you doubt that you can divide the dough into relatively equal pieces, use an ordinary culinary scale - with them it’s quite easy and quick to turn big piece dough into small balls.

I first divide all the dough, and then start sculpting - it’s faster and more convenient.

To make the pie round, I knead the ball of dough with my fingers into a small cake.

Place a spoonful of filling in the middle.

I fasten the opposite edges.

And the other two are opposite.

And then I lift the rest up, forming a “knot”.

I pinch it well.

And place it on a greased (or lined with paper) baking sheet, seam side down.

I make all the remaining pies in the same way.

Next is proofing. I usually turn the oven on at 100 degrees and put a baking sheet in it with the door slightly open. It turns out just right! If you don't trust your oven and yourself, leave it to proof in a warm place, covered with a towel.

After the meat pies have grown and increased significantly in volume, they can be placed in the oven for baking. If desired, you can brush the top of the dough with egg.

Done, you can put it in the oven!

I bake at 180 degrees for about 15 minutes.

I take it out, admire it and definitely transfer it to wooden board or in a wicker basket - the pies will “sweat” on the baking sheet. That's basically it. Isn't it difficult? I wish you smooth pies and delicious fillings!

About fillings for pies

The same yeast dough can also be used to make pies with any other filling. If you don't have meat on hand, try these options:

- cottage cheese, herbs and salt;
— cabbage – fresh stewed and sauerkraut stewed;
- mushrooms fried with onions;
- minced fish;
- rice, egg, fried onion;
- mashed potatoes with cracklings;
- pea mash.

Sweet pies made with this dough are no less tasty. You can do:

- cottage cheese, sour cream and sugar;
- cherries, sweet cherries, currants, strawberries, blueberries and any other berries;
— custard with vanilla or cinnamon;
- apple jam or any thick jam;
- grated pumpkin mixed with apple and carrots (or not mixed);
- nuts, honey and lemon;
- grated poppy seeds and raisins;
- dried apricots, prunes and any other dried fruits.

Bon appetit!

If you know how to make dough for meat pies so that it is soft, flaky and does not go stale for a long time, then this is a big plus. Baking with meat is most loved by men. But what kind of wife is this who doesn’t know what baked pies It tastes better with meat and does not harm the body at all, like fried pies in a frying pan. If you are still in doubt about what to bake today, then look at what is on the menu in my cookbook. Perhaps there is something to your liking.

Ingredients for baked meat pies:

Filling:

Minced pork - 500 gr.;
Onions - 2 pcs.;
Salt - 1 tsp;
Ground pepper - a pinch optional;
Sunflower oil - 3 tbsp. l.

Dough:

Eggs - 3 pcs.;
Flour – 500 gr.;
Milk - 1 tbsp;
Salt - 1 tsp;
Dry yeast - 1 tbsp. l.;
Sugar - 2 tbsp. l.;
Margarine - 110 gr.

Cooking meat pies in the oven:

1. There is hardly any need to explain why you sift flour! Nowadays, every housewife knows this and has more than one type of sieve for this procedure. You should not be lazy and be sure to sift the flour so that the dough for meat pies turns out great.

2. Now almost all dry yeast can be added directly to flour and this greatly simplifies the procedure for preparing baked meat pies much easier.

3. Mix warm milk with salt and sugar. In this case, you can use a spoon and stir the milk until the grains are completely dissolved.

4. First add milk to the flour.

5. Beat the eggs into a separate bowl, mix with a fork and add to the dough. Cover the bowl with a lid or cling film. Place it in a warm place (water bath) for ten minutes.

6. You should do the same with margarine. We take it out of the refrigerator long before we start baking. Mix margarine at room temperature with the dough. Place the resulting dough for meat pies in the oven in a warm place for an hour until it rises.

7. We begin to prepare the filling for the meat pies in the oven. Chop the onion into cubes and fry in vegetable oil until golden brown.

8. Add minced meat to the pan. Add salt and pepper according to recipe. Stir the roast and meat with a wooden spatula. First, the minced meat will release juice. It's not scary. Increase the heat and, stirring the filling, wait until the liquid boils away. Then turn the heat to minimum and fry the minced meat with onions until cooked. Once ready, the filling should cool.

9. Remove the yeast dough from the bowl, knead it, and then divide it into small even parts. Each piece of dough should be the size of an egg. This way there is a guarantee that the pies will be small and even.

10. We don't need a rolling pin for this. Knead the dough with your hands, add the desired amount of filling and seal the dough like a large dumpling. Then press the seam together with your hand. Place the pies, seam side down, on a baking sheet lined with parchment.

11. To get an appetizing and golden brown crust, you need to grease the top of the pies with yolk.

You need to bake meat pies in the oven until you get the desired result. golden brown crust. Cooking time in the oven is 30 minutes. The temperature of the preheated oven should be at least 170 degrees. The baking technology for this pastry is no different from the baking technology

Every housewife who considers herself a good housewife should be able to cook fresh, soft and tasty pies. After all, learning how to make dough correctly is a whole science. Of course, you can buy a pie with jam, meat, rice and cabbage at your grandmother’s market or at a bakery kiosk.

IN different countries Around the world, this dish is called differently: kulebyaka, belyashi, zrazy, samsa, and so on. But they are connected by one cooking principle: minced meat is stuffed inside.

This pastry can be cooked either in a frying pan in vegetable oil or baked in an electric oven. The meat of any animal or bird is suitable for the filling, the main thing is that it is pulp. The minced meat must have a homogeneous structure, not crumble and be too moist, otherwise a damp layer of dough will remain between the pie and the filling.

Meat pies with sour cream

Dough prepared with lactic acid products always turns out tender and soft, can be stored for a long time without becoming stale. And by making sour cream pies filled with meat, you will get an excellent snack.

Grind the meat in an electric meat grinder and transfer it to the onion. Mix everything thoroughly and fry for twenty minutes, stirring occasionally so that the minced meat does not stick.

Mix sour cream, mayonnaise and egg. When the mass becomes homogeneous, begin to add the crushed flour and soda in batches. Cover with a bowl and leave to rest for fifteen minutes. ready dough.

Roll out the sausage, cut small pieces three centimeters thick across and prepare the flatbreads with a rolling pin. Place the meat filling in the center. We blind the edges and form a pie, pierce it randomly with a fork.

Place seam side down in hot oil and fry until brownish.

Yeast pies with meat in the oven

We are used to eating baked pies on yeast dough with a sweet filling: jam, fresh fruit, berries. But they turn out no less tasty in the electric oven with meat filling.

Components:

Flour – 3 cups;
Dry yeast – 1 package;
Butter – 50 g;
Milk – 0.5 l.;
Salt, sugar - to taste;
Egg – 2 pcs.;
Veal – 400 g.

Cooking: 130 minutes.

Calorie content: 347 Kcal/100 g.

We break down the dry instant yeast in the milk with heat and leave it to stand for fifteen minutes until a foamy cap appears. Beat the egg, salt and sugar, pour in the dough and melted butter, mix well.

Add crushed flour and gradually mix the dough. When it becomes thick, place it on a dry surface and continue kneading with your hands. Transfer to a clean bowl, cover with another and let rise for about an hour.

Boil the veal in salted water for about forty minutes. Remove the meat, cool and put it through an electric meat grinder. Mix the dough and leave for another half hour. We pinch off the pieces, dip them in flour and roll them out with a rolling pin, stuff them with meat and secure the edges tightly.

If the dough sticks to your fingers, rub them with flour. Turn on the thermostat to 195 °C. Place the pies tightly on a baking sheet, coat the tops with milk and leave to rise for ten minutes. Submerge to bake for forty minutes.

Fried belyashi pies with meat

Belyashi are fried pies with a hole on top, made from yeast dough. The main difference between them is the filling. Meat is placed in belyashi without preliminary heat treatment, and boiled or fried in pies.

Components:

Flour – 650 g;
Egg – 1 pc.;
Spread – 50 g;
Fresh yeast – 35 g;
Low-fat milk – 550 ml;
Salt, seasonings - to taste;
Minced pork and beef – 500 g;
Sunflower oil – 50 ml;
Fresh herbs - a bunch.

Preparation: 75 minutes.

Calorie content: 367 Kcal/100 g.

Melt the margarine in the microwave and heat the milk there. Combine these products, add fresh yeast and knead with your fingers until completely dissolved. Beat in one egg, add salt, add flour and continue kneading the dough. When you get a homogeneous ball of flour, cover with a bowl and let it sit for half an hour.

We wash the pork tenderloin and veal neck and pat it dry with kitchen towels, cut it into slices and grind it in an electric meat grinder, crush it with salt, seasonings, herbs and knead. If the minced meat is thick, pour in a few spoons warm water or cream. Roll out the dough, cut the flatbreads with a diameter of five centimeters and place the meat mix in the center of each.

Seal the edges of the dough together, leaving a small hole in the center. Heat the oil and dip the whites to fry.

It is important that the semi-finished product is completely covered. We extract finished goods, put it on a napkin. When they have cooled, place them on a flat dish. We put tea and sour cream.

Recipe for potato pies with meat

Pies can also be made from potato dough. The taste is unusual, specific, at the same time it is something new and not boring. Preparing such a dish is quite simple, you just need to follow the dosage and technology.

Components:

Potatoes – 6 pcs.;
Eggs – 2 pcs.;
Salt, spices - to taste;
Flour – 4 tbsp. l.;
Olive oil – 4 tbsp. l.;
Dill - a bunch;
Chicken breast – 450 g;
Onion – 1 pc.

Preparation: 75 minutes.

Calorie content: 68 Kcal/100 g.

Peel the skins from the potatoes, wash them carefully and set them to boil in salted water. We also immerse the chicken meat in water and boil for twenty minutes. Pour in the potato broth, beat in the egg and mash into a puree. Add dill and flour, mix well. The consistency should be soft and plastic.

Cut the cooled meat into cubes and grind it in an electric meat grinder with onions, put it in a frying pan and lightly fry it in olive oil.

Scoop up the mashed potatoes with a spoon, level them and put the chicken filling in the center, knead the flatbread in your palms to make a pie. Fry in hot oil until crispy brown for just a few minutes.

Puff pastries with meat

This dish is easy to make. Although it is called puff pastry, we will actually be preparing a simplified version of this dough. The taste will be very similar, but the technology will be slightly different. In another way, such pies are also called babies.

Components:

Flour – 600 g;
Margarine – 250 g;
Milk – 200 ml;
Egg – 2 pcs.;
Salt - to taste;
Butter – 20 g;
Pork neck – 450 g;
Onion – 1 pc.;
Little vegetable - 2 tbsp. l.

Preparation: 90 minutes.

Calorie content: 323 Kcal/100 g.

Melt the margarine and heat the milk in microwave oven. Beat in the eggs, add flour and salt. Make an elastic soft dough. Wrap in cling film and leave to cool for thirty minutes.

Cut the meat into slices, cut out the veins and twist in a meat grinder, add some salt and fry with onions in vegetable oil.

Cut a piece from the dough, roll it out to a size of 15 × 10 centimeters and put the filling in slides along one edge at a distance of two centimeters. Slowly wrap the dough with the filling into a roll, you should get about three layers.

Using the edge of your palm, we divide the roll into three pies, fasten it tightly around the edges and place it on a greased baking sheet. Turn on the thermostat to 185 °C. The pies need to be placed at a distance; they will triple in size during baking.

Let it bake for twenty-five minutes.

It's very easy to prepare, but you need to take care of this dessert in advance.

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If you use beef meat to prepare minced meat, rub it with mild mustard the day before. This will make it softer and juicier;
For whites, it is better to take lean meat, since they are cooked in large quantities oils And if you use chicken, turkey and other lean varieties, then add meat broth into the hole during frying, so the pies will be juicier;
Be sure to add fresh herbs to the minced meat. This will fill the dish with aroma and piquancy;
If you bake pies in the oven, place them seam side up to prevent the filling from leaking out;
For pies, it is better to use premium flour.

Bon appetit!

There is a food that, when you think about it, you immediately begin to think about your childhood with always knocked-out knees, huge puddles on the way to kindergarten, the floral smell of your mother’s perfume and the wrinkled hands of the kindest grandmother in the world. Grandmothers, who, playfully and between other things, often, often prepared delicious ones, the taste of which is remembered through the years.

As adults, we often try to recreate the moments that made us happy. Grandmother's meat pies are one of the memories that firmly connect us with a carefree childhood, and, having learned to cook this simple treat, we can sometimes return to the times mercury thermometers, heated on a radiator so as not to go to school, in the days of friendship with the red-haired neighbor boy, with whom it was so fun to steal apples in the collective farm garden, in the story about pushpins on the teacher’s chair, torn out pages with “twos” in the school diary , the most delicious table cutlets. And, of course, during those breakfasts, lunches, dinners and snacks when grandma prepared yeast pies with amazing meat filling.

Don't be afraid of the abundance of letters: step by step photo recipe Making meat pies in the oven is simple, and once you get the hang of it, you can cook them just as easily and quickly as your grandmother used to do. Just as carefully and beautifully - so that one day, many years later, your grandchildren and great-grandchildren will excitedly tell their children about what breathtakingly delicious meat pies you knew how to cook.

Ingredients for the dough:
- 4 glasses of flour;
- 2 tbsp. l. Sahara;
- 250 ml milk;
- 1 tsp. salt;
- 2 tsp. dry yeast;
- 3 tbsp. l. vegetable oil;
- 1 egg.
Filling ingredients:
- 2-3 large onions;
- 2-3 tbsp. l. vegetable oil;
- 0.5 kg of boiled meat;
- salt, pepper to taste;
- 1 egg for greasing the pies;
- optional - sesame or any other spice for sprinkling the pies.

How to cook with photos step by step

To make the process of making pies simple and enjoyable, take care of the filling in advance. To do this, first boil the meat. Strange as it may sound, but the best option is beef with quite a lot of veins - after you cook the fillet, the veins will become soft. After twisting the meat through a meat grinder, they will completely mix with the minced meat, become invisible and imperceptible to the taste, but will significantly improve the structure of the filling, giving it juiciness and softness.

So, cut the meat into fairly large pieces that will fit into the hole in the meat grinder.

Peel the onion, cut into half rings without any desire for beauty, fry in vegetable oil until soft and translucent. Do not allow the onions to fry - they are needed to give the filling juiciness, and onions, fried until golden and crispy, are beautiful, but, alas, a little dry.

Grind the boiled meat and fried onions in a meat grinder.

Add salt and pepper to taste. From experience, I can note that it is better to salt and pepper the filling well - after it is combined with the dough, its taste will become softer, so it is worth highlighting it in advance by adding a little more salt and pepper than usual.

Mix. The filling is ready. Now you can, without being distracted by extraneous matters, get creative - creating the most delicious yeast pies with meat in the world.

Prepare the dough. Sift the flour into a bowl of sufficient volume. Due to the constant rush, I do not waste time on this simple step, however, my grandmother always did just that. I don’t know if it seems to me or if it really is so, but still those pies from my childhood were much tastier.

Make a well in the center of the flour mound and add sugar and salt. We do not neglect any of these components - a small amount of the first makes the yeast work more carefully and hardworking, the second - reveals the taste of the dough, emphasizing its rich notes.

Mix, lifting the flour from bottom to top, make a hole again and pour in the yeast.

Pour warm milk into the center of the well.

After this, add vegetable oil to the dough.

Knead the thin dough, gradually collecting flour from the sides of the bowl. If you do this with a mixer, then your work will be reduced only to holding the “helper” - the whisks themselves will complete the entire task, sequentially adding flour to the already kneaded dough.

We collect the finished dough into a ball, put it in a bowl, cover with a towel and put it in a warm place for 1.5-2 hours, depending on the air temperature in the room.

After the specified time, the dough should increase significantly in volume - you can continue working. We knead, divide into several parts, and begin to form the pies.

To ensure that all products are smooth and neat, we will cut the dough using a glass with sharp edges. The grandmother simply pulled out the “sausage”, cut it into equal pieces, and rolled each of them into a circle.

I'm not skilled at such tricks, so I strive for the perfect appearance making pies in a different way - first I roll out the dough into a layer.

Then I use a glass to cut out even circles, which I use to form pies. I collect the rest of the dough into a ball again, roll it out and reuse it. You choose the method that you like best.

So, place an even circle of dough in the palm of your left hand, put the filling in the middle, lightly compacting it to increase the amount of meat that will fit in the pie. We fasten the edges of the circle with two opposite sides. We pinch it well.

After this, we pinch it in the same way, first from one edge to the middle.

Then - from the other and to the middle. Try to make the tucks small (so that the dough is tender and thin) and strong (so that you don’t have to treat your family separately with buns and separately with minced meat).

Ready. Let's admire - it's mandatory item program, without which the pies will not turn out tasty and juicy!

Place the finished products on a greased or baking tray lined with baking paper, seam side down.

When all the pies are molded, cover the baking sheet with a towel and put them in a warm place to proof for 15-20 minutes. Brush the pies with lightly beaten egg.

If desired, sprinkle with sesame seeds, cumin, coarse sea salt or whatever you like to sprinkle on them.

Bake in an oven preheated to 180 degrees for about 20 minutes.

To cool, be sure to transfer the pies to a wooden board or metal wire rack.

We store (if there is something to store) in a tightly tied bag.

Bon appetit!

P.S. Using the same recipe and in the same way, you can prepare yeast pies with any other filling. Here are some options for savory pie fillings for inspiration:

Fish fillet, onion, Bechamel sauce;
- braised cabbage, carrots, onions;
- fried mushrooms with onions and sour cream;
- pea mash;
- bean puree, fried onions;
- liver;
- rice, boiled egg, green onions;
- buckwheat, fried carrots, celery, onions;
- cottage cheese, garlic, herbs;
- sausages of the “Malyutka” type.

Several options for sweet fillings for yeast pies:

Cottage cheese with sugar and raisins;
- poppy seeds, ground with sugar;
- sweet nut mass;
- dried apricots, prunes, raisins and other dried fruits;
- cherry, plum, pear, apricot and other fruits and berries;
- thick fruit jam;
- and even chocolate candies, toffee and caramel.