Meat pies in the oven. Pies with meat from yeast dough

A wonderful opportunity to satisfy a slight hunger, please the family and remember your own childhood - pies with minced meat. Baked, fried, from rich, puff or unleavened dough, they are perfect in any performance. Meat filling and dough recipes are kept in family notebooks and passed down from generation to generation.

How to cook meat pies

Do you have a signature recipe for this pastry? You know how to cook meat pies in such a way that they delight not only with their taste, but also with their beautiful appearance, breathtaking aroma? If not, now is the time to learn it. First, decide on the type of dough, method of preparation and filling. From simple (fresh), puff and sweet dough produces different pastries. Good pies fried in vegetable oil. If they are stuffed raw minced meat- they are called whites. Dough for pies can even be made from potatoes.

How to prepare meat filling

Have you figured out what's outside? After that, it is necessary to decide what inner world your baking. Meat filling for pies is made from raw, fried or boiled beef, pork, lamb. You can use poultry (turkey, chicken) or rabbit meat. Lovers of offal will be pleased with simple and complex fillings with liver. Often, minced meat is mixed with vegetables, some types of fruits, stuffing fried or baked pies with this mixture.

Should I fry

How many hostesses - so many secrets. Some of them prefer to fry minced meat for pies, others do not. Boiled meat in minced meat turns out to be tender, children eat pastries with such a filling. Fried minced meat with the addition of spices, browned onions, becomes more piquant. You can try the filling raw meat, twisted and fried with onions on a frying pan. It is important to remember: when you start sculpting pies, the filling should be cooled down.

Recipes

To choose the best, try different. Below are ten options for preparing dough and fillings. These are basic recipes, experienced housewives can change them by replacing some ingredients with analogues. Experiment with toppings to find out what your loved ones like best. Don't be afraid to try new, unusual doughs. On yeast, on soda, puff, unleavened, shortbread and even potato - each of them is worthy of becoming the basis of your baking. Choose your recipe for pies, let your house smell of fresh pastries more often.

In the oven

Servings Per Container: 6 (12 pieces).
Calorie content of the dish: 1200 kcal (each recipe has its own)
Cuisine: Russian.
Difficulty: medium.

Most simple recipe pies in the oven do not require expensive products. Everything you need is sure to be in your kitchen. For the filling, use boiled beef or pork. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have enough time to cook: the patty dough should work well.

Ingredients:

wheat flour - about 700 g;
instant dry yeast - 1.5 tsp;
milk (water) - 1 glass;
sugar - 2 tbsp. l;
sunflower oil - 50 ml;
salt - 1 tsp;
boiled fillet - 0.3 kg;
onion - 1 pc.;
spices.

Cooking method:

Dilute sugar, dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Enter salt, vegetable oil (three tablespoons), mix. Gradually mixing in all the remaining flour, roll up an elastic ball of dough. Cover it with a clean towel, leave for two hours.
While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or cut very finely. Fry the mixture using the leftover vegetable oil. Do not forget to salt and add spices.
Punch down the risen dough with your hands and knead lightly. Tear off small pieces from the ball, form circles 0.5-0.7 cm thick from them. This can be done simply with your fingers or use a rolling pin.
Carefully place a spoonful of the cooled filling inside the workpiece, carefully fasten the edges, place the products on a greased baking sheet.
Blinded pies cover with a towel and put for 20 minutes in warm place.
Bake in an oven preheated to 180-200 degrees. Baking time - 20 minutes.

fried

Cooking time: about 3 hours.
Calorie content of the dish: 242 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Belyashi, or fried pies with meat is a great way to satisfy hunger, keep warm and get unprecedented pleasure. Their counterparts exist in kitchen customs. different peoples. In Russian traditions, serve them with soup, broth, and other hot first courses. There are lovers to eat them with sweet tea. The classic filling for pan-fried patties includes beef and half-fat pork, with onion and garlic added, but this is not a prerequisite. For whites, any quality minced meat is suitable.

Ingredients:

wheat flour - 900 g;
milk - 0.5 l;
yeast - 50 g;
sugar - 2 tbsp. l.;
margarine - 200 g;
egg - 2 pcs.;
pork pulp - 250 g;
beef pulp - 250 g;
onion (large) - 1 pc.;
garlic - 2 cloves;
white loaf - 60 g;
kefir - 0.5 cups;
salt pepper.

Cooking method:

Take care of the dough: dissolve the yeast, sugar and one glass of flour in warmed milk. For fermentation, leave the mixture warm for forty minutes. It should rise under cover (cover, film).
In the meantime, you need to prepare minced meat. Chop the meat product together with the onion (you can use an electric meat grinder), mix. Soak bread with kefir, add the mixture to the meat preparation. Salt, season with pepper.
Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while it is stirred with a spoon. Then put the dough mass from the bowl on the table, knead with your hands, adding flour. The dough should become elastic. Cover it and let it rise in a warm place.
After an hour, you can form and fry whites. Knead a small piece of dough with your fingers or roll it into a round cake. It is necessary to put a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to make a pouch. Shape the bag into a patty. There should be a small hole on one side.
In a frying pan with boiling oil, lower the whites first with the side with the hole. Fry over medium heat until desired brown color. Then turn the belyash and keep in the pan until the second half is cooked.
Put the products on a dish and cover with a clean cloth (towel). It is better to eat belyashi hot.

puff

Cooking time: about 3 hours.
Servings Per Container: 8-10 (16-20 pieces).
Calorie content of the dish: 242 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Puff pastry - aerobatics home baking, you have to tinker with it. But the time and effort spent will not be in vain: puff pastry pies will surely delight your guests. Even a picky child will not be capricious at the sight of such a treat. Layering is achieved by a special way of kneading the dough, when it is repeatedly folded and layered with oil. So you can stratify the yeast simple or rich.

Ingredients:

wheat flour - 0.5 kg;
margarine - 400 g;
egg - 1 pc.;
salt - 1/2 tsp;
vinegar 7% - 1 tbsp. l.;
water from the refrigerator - 200 ml;
boiled chicken fillet- 2 pcs.;
onion - 1 pc.;
olive oil - 2 tbsp. l.;
greens (dill, parsley) - a small bunch.

Cooking method:

Break the egg into a bowl with measured divisions, add salt, vinegar, mix thoroughly. Add so much cold water as needed to make 250 ml of the mixture. Remove the liquid from the refrigerator.
Pour half a kilo of flour directly onto the table. Armed with a coarse grater, chop the margarine. In the process of rubbing, dip it into flour more often. Mix the margarine chips with all the flour.
Spread the flour and margarine mixture in a pile, make a well in the top and carefully pour in the liquid from the refrigerator. Stir quickly, form a lump. It cannot be kneaded, only compressed, collecting small fractions of margarine and flour from the table.
Keep the finished lump in the refrigerator for at least two hours ( better dough wind up in advance, six or ten hours in advance).
Prepare the filling: twist the boiled fillet, fry together with finely chopped onions. Do not forget to salt, season with spices and add chopped herbs to taste.
Cut off a piece of dough, roll it into a layer, form pies of any shape and bake immediately.

juicy

Cooking time: about 3 hours.
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Delicious and juicy pies with minced meat in the oven are obtained. Raw meat, when baked, forms a lot of juice. Baking, soaked in it in the middle and covered with a ruddy crust on top, is not only fragrant, but also incredibly beautiful. Take the meat that you like the most. With tender veal, you get a dietary product suitable for baby food. Men will appreciate the pork neck stuffing, and poultry meat lovers can use minced chicken.

Ingredients:

wheat flour - 0.6 kg;
butter - 70 g;
pressed yeast - 25 g;
milk - 100 ml;
egg - 3 pcs.;
sugar - 2 tbsp. l.;
boneless pulp - 350 g;
salt - 1 tsp;
black pepper.

Cooking method:

Put the dough: dilute the yeast in warm milk (90 ml), add sugar, leave for 30-40 minutes.
Melt butter in 100 ml hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
In a deep bowl, combine the mixture with the dough. Adding flour in parts, knead a soft, elastic dough (it should stick a little to your hands).
Cover the dough with a cloth or film, leave in a warm place to approach. You can continue working with it no earlier than an hour later.
Prepare the minced meat by turning the meat and onion in a meat grinder twice. Salt, pepper, one egg white. Add the remaining 10 ml of milk. Minced meat filling for pies is ready.
Divide the dough into 10-12 koloboks of the same size, roll them out with a rolling pin, turning them into circles 5-7 mm thick. Put the meat preparation with a spoon, placing it in the center of the circle. Blind the edges, forming a pie.
Using a silicone brush, brush the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal oven temperature is 190 degrees.

Yeast

Cooking time: about 3 hours.
Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Classic yeast pies are produced in large enterprises, in small bakeries and at home. Step by step recipe with a photo for such baking is popular and affordable. The dough described below is universal. Sweet buns, sweet and savory pies are baked from it. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, if desired, fried with onion and spices.

Ingredients:

wheat flour - about 700 g;
dry yeast - 2 tsp;
sugar - 3 tbsp. l.;
salt - 1 tsp;
milk - 1 glass;
egg - 3 pcs.;
vegetable oil - 6 tbsp. l.;
minced meat - 0.5 kg;
onion - 1 pc.;
ground pepper.

Cooking method:

You can entrust the work of kneading the dough to "professionals". Use a bread maker or a food processor with the "dough" function, they will do it just as well as you.
If this is not possible, mix part of the sifted flour with yeast and sugar. Combine eggs, salt, milk, vegetable oil (three tablespoons), add flour with yeast to this, mix with a spoon.
Enter the remaining flour, knead. You should get a tender, soft, but elastic dough. Leave it to come up for one hour.
Prepare the filling. Grind boiled meat and onions in a meat grinder, fry, add salt, your favorite spices.
Form pies by tearing off a piece of dough from the dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
Brush each pie with beaten egg. You can just dip them in the egg mass, but with a brush it turns out more economical. Bake in a hot oven until nicely browned.

With meat and rice

Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

To cook pies with meat and rice in the oven, you can use any suitable dough: plain, yeast, puff or even shortbread. All these baked goods will be different, but each of them will have a wonderful taste. Rice and meat complement each other perfectly, green onion brings this duet to perfection. Choose the dough to your taste - and go!

Ingredients:

wheat flour - about 700 g;
dry yeast - 2 tsp;
sugar - 3 tbsp. l.;
salt - 1 tsp;
milk - 1 glass;
egg - 3 pcs.;
vegetable oil - 3 tbsp. l.;
minced pork - 250 g;
boiled rice - 250 g;
bouillon cube - 1 pc.;
green onions - 5-6 pcs.;
ground pepper.

Cooking method:

Prepare the dough in a bread maker or food processor. To do this, pour liquid ingredients (milk, two eggs, vegetable oil) into the container, pour dry ingredients (flour, sugar, two teaspoons of yeast and sugar) on top. Turn on the testomes program.
In the meantime, prepare the minced meat. Fry minced meat in a pan. Fatty pork does not need additional oil for frying. In a non-stick frying pan, bring the meat to readiness, add the mashed bouillon cube and a little water, simmer for three minutes.
Mix ground beef with boiled rice add salt to taste and add pepper. Cut the onion feathers, mix them with minced meat.
Roll out the dough, cut out round pieces, put the filling in each large spoonful, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
Brush pies with egg and bake until golden brown. The temperature in the oven must be at least 180 degrees. Baking time - about 40 minutes.

open

Cooking time: about 2 hours.
Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 251 kcal.
Cuisine: Tatar
Difficulty: medium.

These open pies with meat - one of the most famous dishes of Tatar cuisine. Echpochmaks, as the Tatars call them, have a complex filling of meat, potatoes and onions. When baking, they add broth, which makes the pie amazingly tender. It is important to properly prepare the minced meat: meat and potatoes are cut into small cubes, onion tinder on the fine side of the grater. The smaller the potato cubes, the more stuffing will fit in the echpochmak (and there should be a lot of it).

Ingredients:

wheat flour of the highest grade - 600 g;
milk - 1 glass;
margarine - 125 g;
dry yeast - 2 tsp;
sugar - 1 tbsp. l.;
lamb or beef pulp - 600 g;
potatoes - 500 g;
onion (large) - 2 pcs.;
butter - 100 g;
egg - 1 pc.;
broth - 2/3 cup;
salt pepper.

Cooking method:

Dilute yeast and sugar in warm milk, add melted margarine, a little salt. Pour the flour in parts, knead a thick dough.
Grind meat, potatoes, grate onions. Mix the ingredients of the filling, pour over the mixture with melted butter, mix. Use pepper as a seasoning. Add salt to taste.
Roll out the dough, cut out round pieces. Spread the filling on the middle of the cake, form a triangle out of it. Raise the edges of the dough to the middle on three sides, stick together, leaving a hole in the middle. You will get a triangular open pie.
Cover the holes with "lids" - pieces of dough, they will need to be removed later.
Carefully transfer the triangles to a baking sheet, grease with a beaten egg, bake.
10 minutes before the end of the process, remove the baking sheet from the oven, remove the "lids", pour a couple of tablespoons of broth into each pie, return to bake. Total time baking - about 45 minutes, temperature - 180-200 degrees.

On kefir

Cooking time: up to 40 minutes.
Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 234 kcal.
Cuisine: Russian
Difficulty: easy.

Quick yeast-free kefir fried pies are a great solution if you need baking urgently. They are convenient to take with you on a picnic, put in a lunchbox for a schoolboy or student. Unlike yeast, kefir dough does not need to be kneaded for a long time, it does not need time to come up. For such pies, use minced meat from boiled fillet to your taste. You can add fried onions, carrots or any fresh herbs to it.

Ingredients:

wheat flour - 600 g;
kefir - 300 ml;
soda - 1/3 tsp;
vegetable oil - 4 tbsp. l.;
sugar - 1 tsp;
salt - 1/3 tsp;
minced meat - 400-500 g.

Cooking method:

Pour flour into a bowl, make a well in the center. Mix kefir, butter, salt, sugar and soda. Gradually pour the resulting liquid into the flour, kneading the dough. It should be slightly sticky to your hands.
Roll out the dough with a layer, cut out blanks from it in the form of circles.
Put the filling in the center of the circle, form the product of the desired shape.
Fry the pies, turning several times.
Put the finished pies in a container with a lid.

with cabbage

Servings Per Container: 5-6 (10-12 pieces).
Calorie content of the dish: 234 kcal.
Purpose: unsweetened pastries, for soup.
Cuisine: Russian
Difficulty: easy.

As a variant of the previous recipe, try making pies with cabbage and meat. So that the taste of meat is not “lost”, the proportion of cabbage should not exceed 50%. It is fried or stewed with onion, carrot, tomato. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling is in perfect harmony with the dough on kefir. Use only refined oil for frying.

Ingredients:

wheat flour - 600 g;
kefir - 300 ml;
vegetable oil - 4 tbsp. l.;
soda - 1/3 tsp;
sugar - 1 tsp;
salt - 1/3 tsp;
minced beef or lean pork - 250 g;
fried or stewed cabbage - 250 g;
salt, spices.

Cooking method:

Pour soda, salt, sugar into kefir, stir. Add vegetable oil. Pour this mixture little by little into the flour, folded in a bowl with a slide, quickly mix into a lump of dough.
While you are doing minced meat, do not let the dough become weathered - pack it in a bag. Suitable for this and food film.
Fry minced meat in a pan until cooked, combine with stewed cabbage.
Using a rolling pin, roll out part of the dough into a layer 0.5-0.7 cm thick. Cut out circles with a glass, fill them with meat and cabbage filling. Seal the edges of the pie tightly. Fry, starting from the side where the seam is.
Ready pies put in a saucepan, cover with a lid or film.

with potatoes

Cooking time: about an hour.
Servings Per Container: 5-6.
Calorie content of the dish: 187 kcal.
Purpose: breakfast, second course.
Cuisine: Russian
Difficulty: easy.

Pies with meat and potatoes are different. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (they are called zrazy) are fried in butter and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or potatoes boiled in their skins, twisted in a meat grinder. Chopped and fried boiled meat is used as minced meat. Warm fragrant zrazy is a wonderful breakfast for the whole family.

Ingredients:

potatoes - 600 g;
egg - 2 pcs.;
boiled veal - 400 g;
onion - 1 pc.;
vegetable oil - 100 ml;
salt pepper.

Cooking method:

Boil potatoes in their skins, peel, pass through a meat grinder. Add salt, eggs and knead until the mass becomes homogeneous.
Chop the onion, chop the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add minced meat, continue to fry for about five minutes. Don't forget to stir. Salt, season with pepper.
Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to make a round cake. Put a spoonful of minced meat in the center of it, stick together the edges to make a pie. To prevent potato dough from sticking to your hands, grease them with vegetable oil.
Roast the zrazy strong fire from two sides.

with an apple

Cooking time: about an hour.
Servings Per Container: 4-5 (8-10 pieces).
Calorie content of the dish: 217 kcal.
Purpose: savory pastries.
Cuisine: Russian
Difficulty: easy.

Try to cook delicious pastries according to a recipe that many will find surprising and even strange. Pies with meat and apples - a dish worthy of a gourmet. It is important to choose the right variety of apples. Green, firm, with sourness are best suited. Of the old varieties, Antonovka is ideal, of the new ones - Granny Smith. Any dough can be used. If you have never tried pies with such a filling, take ready-made puff pastry.

Ingredients:

ready-made dough, puff pastry - 0.5 kg;
minced pork - 0.5 kg;
butter - 30 g;
onion - 1 pc.;
green apple (large) - 1 pc.;
egg - 1 pc.;
salt pepper.

Cooking method:

Saute the onion in butter until browned. Add minced meat to the pan, fry until cooked. Salt and season with pepper.
Peel the apple, cut it into thin slices.
Roll out the dough. Divide it into 8-10 squares. Lay minced meat on each blank, cover it with several (3-5) apple slices. Shape into triangular patties by folding the dough diagonally and crimping the edges.
Brush the top side of the pies with beaten egg, bake for about 40 minutes in an oven preheated to 190-200 degrees.
These pies are delicious when served warm.

Video

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Ruddy, fragrant and very tasty - homemade meat pies. Cooking such pies is accessible to everyone. How to cook meat pies in the oven watch and read on.

Meat pies: oven baking recipes step by step

A good memory from childhood is my mother's or grandmother's pies. The time has come for you to learn how to bake such that children and then grandchildren will remember them.

Recipe Pies with meat baked in the oven

Ingredients:

3 art. flour
1 st. milk
2 tbsp. l. vegetable oil
1.5 st. l. Sahara
2 eggs
1 sachet dry yeast
a pinch of salt

For filling:

0.5 kg minced meat (pork or chicken)
onion
vegetable oil
salt
spices
1 st. l. flour

Cooking method:

1. Beat eggs with sugar and salt.

2. Add warm milk and yeast. Pour in vegetable oil and beat until smooth. Then gradually add the sifted flour. Knead the dough.

3. Cover the dish with the dough with a clean towel and put it in a warm place for 1-2 hours to approach.

4. Onion cut into cubes.

5. Fry chopped meat and bow in in large numbers vegetable oil.

6. Salt the finished filling, season with spices. For better viscosity, you can add to minced meat a raw egg or flour. Better to use flour.

7. Punch down the risen dough and cut into balls. Roll the balls with a rolling pin into a cake. Put a little meat filling on the edge of the cakes. Pinch the edges of the pies.

8. Grease a baking sheet with oil and sprinkle with flour. Transfer pies to a baking sheet.

9. Pies can be smeared with whipped yellow, protein, salty or sweet water.

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

11. Cool the pies on a baking sheet under a towel.

Recipe Pies with meat from unleavened dough in the oven

Ingredients:

2.5 st. flour
100 gr. butter
1 st. kefir
a pinch of salt

For filling:

300 gr. chicken fillet
onion
vegetable oil
pepper

Cooking method:

Whisk the egg with salt.
Pour in kefir and melted butter.
Knead the dough.
Roll the dough into a ball, wrap with cling film and refrigerate.
Skip the chicken fillet through a meat grinder along with onions.
Fry minced chicken in vegetable oil for 2-5 minutes.
Season the finished filling with salt, pepper and knead thoroughly.
Remove the dough from the refrigerator and film. Divide the dough into balls.
Roll out the balls slightly, but not thinly. Spread the filling over the rolled out dough.
Pinch the edges of the dough and shape them into patties.
Bake pies at 180 degrees for about 15 minutes. Pies before baking can be greased with melted butter.

Still doubting your abilities, then watch the video recipe and start baking.

video recipe Delicious meat pies in the oven

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Fragrant meat pies in the oven are the signature dish of many housewives. With the preparation of such a treat, of course, you will have to tinker a little, but relatives and friends will praise the delicacy for a long time, asking for supplements. It is generally accepted that the best delicious meat pies in the oven are obtained on yeast dough. However, the base for baking can be puff.

Many knowledgeable culinary experts advise preparing the dough for such a delicacy at night so that the finished product turns out to be lush, rich and airy. You can also not wait a few hours, but speed up the process of making the base for meat pies in the oven by putting the mass in a warm place and covering with a towel.

You can fill such pastries not only ready-made, after frying it with onions. The filling from or, boiled and passed through a meat grinder, will not reduce at all palatability ready meal. Suitable for baking and poultry meat - turkey or chicken. However, before cooking, please note that the dish may seem dry due to minimum quantity fat in the meat component. If desired, you can add a little to baked meat pies stewed cabbage, rice, cheese or even potatoes. So, baking will turn out even more tasty and satisfying.

To get beautiful golden brown, from which saliva flows, you need to carefully grease each blank with egg yolk. And the prepared pastries, already laid out on a baking sheet, should not be in a hurry to put in the oven - 20-30 minutes of standing at room temperature will make the finished delicacy melt in your mouth and airy.

Some housewives refuse, which quickly begins to stale and harden after it is taken out of the oven. Plain water can solve this problem. Ready meal(when it is still hot) it is necessary to sprinkle from a spray bottle and cover with a waffle or terry towel. The result will be "obvious"!

Now that you know the little tricks in making pies, check out our recipes and try to create your own culinary miracle with the taste of childhood.

Baked meat pies in the oven are much better than fried ones, as less oil is used in their preparation. The calorie content of baking made in the above ways will be different. For example, for 100 gr. dishes cooked in the oven will have about 240-250 kcal, and fried pies all 300 kcal.

Fragrant with meat in the oven can be done in several ways. For those who do not want to waste time and knead the dough for such baking, you can advise to go to the nearest supermarket and purchase the base there. But still incredibly tasty and satisfying is a dish prepared from start to finish with your own hands.

Recipe number 1. Classic yeast bread

For the classic recipe from yeast dough you will need the following ingredients:

First, the meat filling is made. If you took a whole piece or, then you need to boil it until cooked (you should not salt the water). Finely chop and sauté the onion separately. When the meat is ready, it is passed through a meat grinder along with onions, and the finished mass is peppered, salted and flavored with seasonings. If the finished meat filling is dry, then you can add a small amount of broth or a little butter to it. When choosing minced meat, the ingredient is simply fried along with onions and spices.

Now you need to make the dough for baking. A glass of milk should be heated over low heat to 40-45 degrees, removed from the stove, pour 1 tbsp into the liquid. l. flour and sugar, dry yeast, stir a little and put in a warm place for half an hour. To speed up the fermentation process, cover the dough with a towel. Over time, gradually add flour to the workpiece, stirring the dough, pour 1 tsp. salt, pour in vegetable oil and the last ingredient is better to beat slightly in a separate bowl. After stirring the base for minced meat pies a little, put it on the table, start kneading. The dough will be ready the moment it stops sticking to your hands.

We divide the finished mass by eye into 2 parts, one of which we remove in heat, and from the other we make a sausage. After that, we cut it into identical pieces, roll them into cakes and fill them with stuffing. We try to seal the seam as firmly as possible. We immediately lay out the prepared pastries on a baking sheet covered with parchment (the junction should be at the bottom). When the entire area is occupied, set aside the baking sheet for half an hour, preheat the oven to 180 degrees.

Before you send the dish to bake, you need to grease it with egg yolk so that the finished delicacy acquires a golden crust. In the oven, baking will languish for about 20-25 minutes. While the pies are cooking, you can make a second batch with the remaining dough.

It is better to serve such pastries on the table hot or warm. Additional serving or greenery decorations are not required.

Recipe number 2. Quick puff pastry

For those who are used to saving their time and do not want to mess around in the kitchen for a long time, we can recommend another recipe for pies made from. You will need:

Minced meat with onions is fried until the pinkish hue is replaced by brown. Add salt, spices and pepper to it to taste, mix well. The dough for pies with minced meat must first be defrosted. After that, it is rolled out into identical squares, the filling is laid, the edges are fixed. To ensure a strong adhesion of the edges, you can lightly moisten the dough with water or dip your fingers into the liquid and only then form the pies. The blanks are sent to a baking sheet, smeared with whipped yolk, sent to the oven, heated to 200 degrees for 20 minutes. The dish is ready!

According to the same recipe, you can make a delicacy or cheese filling. Even a dish with minced meat can be slightly diversified by adding finely chopped and fried champignons to the filling.

Recipe number 3. open baking

You can cook meat pies in the oven in a very unusual way. For example, open pies will impress guests not only with their original shape, but also with their unsurpassed taste. You will need the following ingredients:

In this recipe, instead of water, you can use warmed milk or low-fat kefir at room temperature.

The flour needs to be sifted, pour yeast into it, 1 tsp. salt and 2 tbsp. l. sugar, mix everything. Make a well in the center, break one egg into it, pour in slightly warmed water and put oil. It is necessary to knead the dough from these ingredients (first we use a spoon, then we begin to knead the mass with our hands). We clean the finished baking base in heat for half an hour or a little more.

At this time, we begin to prepare the filling. We clean the onion, finely chop, mix with minced meat in a separate bowl, add spices to taste, salt and pepper. Now we take out the dough, knead it slightly again, divide it into 2 parts, roll it out with a sausage and cut it into portioned pieces. From each blank we form a cake, lay out the filling in the center. We seal the edges so that the pies turn out in the form of triangles with a small hole at the top.

We shift the future dish onto a greased baking sheet, coat it with yolk on all sides, put it in the oven, brought to 200 degrees for 20 minutes. Bon appetit!

Let the dish sit at room temperature for a while before putting it in the oven. So, the pies will be more lush, voluminous and rich. Please note that you should not open the oven door during the first 5-10 minutes of languishing baking, otherwise it will fall off and no longer rise.

Hi all! I completely forgot about Russian folk pastries. Sorry, I'll fix it. And so today I will talk about how to cook delicious homemade pies with meat. Let's take it as a basis. After all, homemade cakes from it are much more magnificent than from other types.

After and, this subspecies of home baking takes its honorable third place in my heart. Although what am I talking about? Any homemade cake for me is always in the first place. My family just love it when I cook it. Oh, I wish I had more time...

My grandmother cooked them incredibly delicious. She made them so lush and soft, like fluff. As a child, every summer I was sent to her village. So, you wake up in the morning, and the aroma of fresh pastries is already spreading throughout the hut. I jump out of bed and quickly run to the kitchen, and there is a dish on the table, covered with a towel. And next to it is a mug of steamed milk. Oh what a yummy! And my sister is still the same sleepyhead, I managed to remember more than half until she pulls herself up. She always had less.

Time has passed, and now I delight my loved ones with delicious pastries grandma's recipe. But cooked in the oven, they, unfortunately, are inferior in comparison to those that came out of the oven. No, you do not think, of course, they are also amazingly delicious. Just a stove, a village, childhood, grandmother, fresh milk… Nostalgia!

Well, let's already consider our yeast dough baking recipes. Fast and not very fast, who chooses what, think for yourself.

And we'll start from the very classic recipe. This is how my grandmother used to cook and how she taught me. They are as soft as fluff. The aroma of childhood, summer and the countryside. They can be served with tea, or with milk, as I like. You can also just eat without drinks. This is who loves.

For steaming you will need:

Warm water - 100 ml
Fresh yeast (if you have dry, then divide by 3) - 25 gr
Sugar - 1 tablespoon
Flour - 3 tablespoons

Now the ingredients for the dough:

Egg - 2 pcs
Warm milk - 90 ml
Salt - 1 teaspoon
Melted butter - 60 gr
Flour - 450 gr

And for the filling, take:

Any minced meat - 300 gr
Onion - 2 pcs
Salt pepper
Egg - 0.5 pcs

1. We begin to knead the dough. Pour into a deep bowl warm water, not hot (!). Add yeast, sugar and mix well. Then add three tablespoons of flour and mix everything until smooth. Cover with a towel or lid and leave warm for 20 minutes. She should rise with a "hat".

2. Now let's do the test. Add warm milk, mix a little and add salt. Then break the eggs and two tablespoons of flour into it, mix again.

3. Add melted butter. It should be at room temperature. And start adding flour in parts, stirring with a spoon so that there are no lumps.

Before this, the flour should be sifted through a sieve!

4. When the dough is already thick enough, sprinkle flour on the table and transfer it there. Lightly knead with your hands, without hammering it, so that it remains soft, about 5-7 minutes. Then take a dish, sprinkle with flour, put the dough and sprinkle flour on top too. Cover and place in a warm place for one hour. It should double in size.

A switched off microwave is not bad as a warm place.

5. While our base is rising, let's take care of the filling. Finely chop the onion, mix with minced meat. It will be better if you mix in a blender. In a separate bowl, break the egg and stir, then pour half into the minced meat, salt and pepper. Mix everything.

6. Put the risen dough on the table and lightly knead. To make it more convenient to work with it, grease your hands with vegetable oil. Divide it into two parts, one set aside for now.

7. And roll the second part into a sausage and divide into pieces. Roll each piece in flour and roll into a cake. Sprinkle flour on the table if needed to keep it from sticking to the table surface. Put the meat filling in each cake. Then pinch the edges together and place seam side down. Cover with a towel and leave for half an hour.

8. Preheat the oven to 190 degrees. Cover a baking sheet with parchment and place the blanks there. Lubricate their surface with an egg. Place the tray in the oven for average level and bake for 25 minutes.

9. In the oven, they rose and became even more magnificent. The aroma is simply amazing. They look very appetizing. There is little dough inside, but they are very soft and juicy. Be sure to please your family with such homemade cakes.

Delicious pastries with meat and potatoes from quick dough

Very unusual and simple recipe for quick pies. You will be surprised. They are very soft and extremely tasty. Since the base is cooked very quickly, you will boil the potatoes in advance and lightly salt them.

Ingredients:

Milk - 150 ml
Butter - 100 gr
Sugar - 1 teaspoon
Salt - 0.5 teaspoon
Dry yeast - 5 gr
Flour - 300 gr

And for the filling you need:

Potato - 500 gr
Minced meat - 200 gr
Onion - 1 pc.
Vegetable oil - 1 teaspoon
Butter - 30 gr
Milk - 50-100 ml
Salt - 0.5 teaspoon
Black ground pepper - to taste
Seasoning for meat - to taste

1. First, let's take a look at the filling. Peel the onion and chop finely. Heat up a frying pan, pour some vegetable oil and put it there. Fry until translucent. Then put the minced meat there, salt, pepper and add the selected spices to taste. Stir and continue to fry until the liquid has evaporated.

2. Mash boiled potatoes, add butter and milk to make it softer. Pour the fried minced meat into the puree and mix. The filling is ready.

3. Pour milk into a separate bowl and add melted butter there. You can melt it quickly in the microwave. Well, or in a ladle on the stove. Add sugar, salt and dry yeast. Mix everything.

4. Sift the flour through a sieve and add to the mixture. Add gradually to maintain consistency. Knead first with a spatula, and then start working with your hands and knead already on the table.

5. Divide it into three parts. Roll out one part into a rectangular layer about 2 mm thick. Lay the filling on the edge and wrap it with a roll. Pinch the sides.

6. The fun begins. Baking shaping. Using the palm of your hand, divide this roll into six parts, slightly press the edges of each part with your hands. Pinch off the pies from the roll. Trim the edges and place on a parchment-lined baking sheet. Do the same with the rest of the dough.

7. Lubricate them with a beaten egg and place a baking sheet in a preheated oven and bake for 30 minutes at 180 degrees.

Very soft and tender pies are obtained. They are delicious both hot and cold. The next day, if there is anything left, they will be just as soft.

Video on how to make pies in the oven from Grandma Emma

I really love watching video recipes from this granny. She is so awesome and positive. And he cooks in such a way that you can just envy. She reminds me a lot of my grandmother. Check out how she makes these wonderful pastries. I think her advice will help you.

Dough Ingredients:

Flour - 400 gr
Butter - 150 gr
Dry yeast - 2 tablespoons
Eggs - 2 pcs
Yolks - 3 pcs
Sour cream - 125 gr
Salt - 0.5 teaspoon
Sugar - 1 teaspoon

For filling:

Beef - 250 gr
Pork - 250 gr
Onion - 1 pc.
Garlic - 1 clove
Parsley greens - 250 gr
Salt - 1 teaspoon
Black ground pepper - 0.5 teaspoon
Vegetable oil - 2 tablespoons

The products are ready. Now look under light pleasant music, what and how to do with them.

After watching, I want to immediately run to the kitchen and start cooking the same cool pies. It's all very seductive. And most importantly, everything is very simple. Minced meat can be taken and bought ready-made, so that you can spend less time. But, although looking at the result, it’s not a pity for any time.

Cooking with meat and rice from yeast dough - a step by step recipe

Once I was visiting my friend in another city. And we decided to stir up these pies. Got 15 pieces delicious pastries. And our children were walking at that time. We think we will wait for them for half an hour and we will call. As a result, they chatted that they didn’t even hear how the children came, ate everything (!) And again rushed off for a walk. Now imagine our faces when we went into the kitchen and found an empty plate.

We did not punish them, because this is the best assessment of our efforts. Too bad we didn't try them ourselves. Well, let me tell you this wonderful recipe.

Dough Ingredients:

Flour - 3 cups
Milk - 1 cup
Melted butter - 50 gr
Eggs - 2 pcs
Live yeast - 20 gr (or dry - 7 gr)
Salt - 0.5 teaspoon
Sugar - 2 tablespoons

And for the filling, take:

Minced meat - 300 gr
Rice - 1 cup
Onion - 1 pc.
Salt, pepper - to taste

1. Pour warm milk into a dish, add salt, sugar and yeast. Stir until all ingredients are dissolved. And put it in a warm place for half an hour. The dough will be covered in bubbles.

2. After half an hour, add 1 egg, warm melted butter to the dough. And mix everything thoroughly.

3. Start adding flour in portions and mix with a fork or spoon until the lumps dissolve. When it becomes difficult to mix with a fork, start kneading with your hands. Knead for about 10 minutes until it is smooth and sticky to your hands. Cover the bowl with cling film and leave in a warm place for one hour to double in size.

4. While it comes, let's deal with the filling. Rinse the rice well and cover with two glasses of water. Put to boil and do not forget to salt. Let the cooked rice cool down.

5. Finely chop the onion. Pour vegetable oil into a hot frying pan and add a little butter. Throw in the onion and fry until golden brown. Then add minced meat there and fry for 5 minutes, stirring constantly. Put the finished stuffing to cool.

6. Then mix the cooled rice and minced meat together. Salt and add pepper. Mix properly. And the filling is ready.

7. Take the risen dough and divide it into two equal parts. Roll out each part with a sausage and divide into several parts.

8. Sprinkle the table with flour and roll each piece into a cake. Put the stuffing there and pinch the edges. Do this with each piece.

9. Then lay the formed blanks on a baking sheet with the seam down. Whisk an egg and brush over each piece. Then let stand for 10-15 minutes and you can put in the oven for 25 minutes. The oven should be preheated to 180 degrees.

A baking sheet can be well greased with butter or put parchment paper on it so that the pastries do not stick.

10. Remove the finished pies from the oven, transfer to a dish and help yourself with pleasure. There will be no indifferent.

They do not get stale and, if you have them left for the next day, they will be just as soft and tasty. But this almost never happens to me, everything is crushed overnight.

So, arm yourself with kitchen utensils and boldly go to the oven. These recipes always come out great. I don't know what can be done to ruin everything. Enjoy your meal!

Meat pies are a traditional Russian dish, which is a symbol of family comfort and well-being. They can be snacked on the road, eat as an independent meal or snack for hot drinks and first courses.

Classic meat pies in the oven

Pies are considered ideal, which retain splendor even after cooling.

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;
oil (drain) - 250 g;
vinegar - 15 ml;
egg - 3 pcs.;
meat (optional) - 600 g;
onion - 150 g;
sugar - 10 g;
salt and pepper - to taste.

The preparation of beautiful golden pies consists of the following steps:

The flour is sifted into a deep bowl and mixed with softened butter.
The dough is kneaded to a homogeneous structure with the addition of 2 eggs, sugar, salt, water and vinegar.
The finished mass is wrapped in cling film and placed in the refrigerator for 1 hour.
The washed pulp is boiled and chopped into small pieces.
Chopped onions are fried and mixed with meat and finely chopped pieces of lard.
Everything is salty and peppery.
The dough is divided into equal pieces, which are rolled into thin cakes.
The filling is laid out on one half, and the second is covered.
The formed pies are smeared with an egg and laid out on a greased baking sheet, which is sent to the oven for 30 minutes at a temperature of 200 ° C.

Add rice to stuffing

Pies with meat and rice are no less tasty, but much more satisfying. When cooking, you can use the basic recipe, supplementing it only with the introduction of 200 g of boiled half-cooked rice into the filling.

In a slow cooker

There are times when there is no oven at hand, but you really want to treat yourself and your household to homemade meat pies. A multicooker will come to the rescue. Pies are prepared according to the basic recipe, just baking is carried out in an oiled multicooker bowl in the “Baking” mode for 30 minutes, while after 15 minutes the products are turned over.

Sweet dough option

Another way to give meat pies a special zest. 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 labor day. With a standard filling, only the dough changes - when creating a culinary product, 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

A distinctive feature of oriental pies is the filling, which is never thermally processed before laying, which makes the product more juicy. Regardless of what kind of dough is used for the Tatar dish - rich, 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;
oil (drain) - 50 g;
salt and pepper - to taste.

To cook Tatar pies with meat and potatoes:

The washed meat is minced.
The peeled onion is divided into 4 parts, each of which is cut into strips.
Potato slices are also cut into strips, from which then small cubes should be obtained.
All components of the filling are mixed, salted and seasoned.
The sausage-shaped dough is divided into equal pieces of 50 g, each of which is rolled out.
The filling is laid out in the center, after which the edges are glued together.
Products are formed in Tatar style - with a hole in the middle.
Formed pies are laid out on a baking sheet and sent to an oven preheated to 190 ° C.
After 15 minutes, the pan is removed.
A piece of oil is laid out in the hole of each product, and 1 teaspoon of water is poured.
The baking sheet is returned to the oven, where the pies are baked until cooked through for about half an hour.

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

Pan fried pies

Delicious and very appetizing pies are obtained in a pan. Fried in a large amount of oil, they perfectly satisfy hunger without additional dishes.

Prepared from a standard product set for pies:

yeast dough (uncooked) - 400 g;
minced meat - 200 g;
onion - 100 g;
oil (pods.) - for frying;
salt, pepper - to taste.

The cooking process is simple:

Chopped onions are sautéed sunflower oil until transparent, after which the minced meat is laid out in the pan.
The filling is fried until cooked, salted and seasoned.
After the filling has cooled, cakes are formed from the dough, in the center of which it is placed.
Pies are molded in the form of dumplings and slightly flattened.
Products are laid out in hot oil with a seam down and fried on both sides for 2-3 minutes.

Puff pastry recipe

Puff pies with meat are prepared very quickly.

The main thing is to have at hand:

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

To treat yourself to baking and not spend a lot of time preparing it, you must:

Chopped onions are fried until cooked, salted, peppered and laid out in a bowl.
The meat is passed through a meat grinder, salted, seasoned, fried and placed after being ready for onions.
After mixing, the filling is obtained.
From the rolled out dough, circles with a diameter of 8 cm are cut out.
The filling is placed on one circle, and it is covered with the second.
After the edges are well pinched, the pies are ready for frying in boiling oil.
After frying, the products are laid out on a paper towel to remove excess oil.

With the addition of cheese in a pan

Thanks to cheese, the traditional taste of meat pies can be added with juiciness, aroma and spicy 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 course.

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 (pods.) - for frying;
breadcrumbs;
salt, pepper - to taste.

Cooking method:

Potatoes are boiled together with a whole onion.
Dough is prepared from ready-made potatoes, onions, flour and eggs, which is then salted and seasoned.
The chopped second onion and minced meat are fried in a pan with the addition of salt and pepper.
When the filling is ready, flat cakes are formed from the potatoes, the filling is placed in the center and wrapped.
Products are crumbled in breadcrumbs, laid out in hot oil and fried in a pan until golden brown.

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