What could be tastier and more aromatic than homemade meat pies, mouth-watering and ruddy? They can be served as a hearty snack or an independent dish. Pies are considered a symbol of home comfort and family well-being, they are very convenient for a snack on the road. No wonder in Rus' the culinary skills of the hostess were evaluated by the way she kneads the dough and bakes pies. Pies are made from yeast, unleavened, puff and shortcrust pastry with different fillings, they are baked and fried. And what your family will like, you will find out only as a result of experiments. Let's talk about how to cook meat pies so that your household cannot tear themselves away from them!

Cooking stuffing for meat pies

For delicious toppings fry the onion in in large numbers vegetable oil, add 350 g of beef and 350 minced pork and fry, stirring, until the meat juice has evaporated. Minced meat should turn out crumbly, well-done and without lumps.

Delicious shortbread meat pies

Sand pies turn out to be incredibly tender, so be sure to try to cook them - for example, for a festive dinner or for a gala reception. Sift 200 g of flour into a bowl, add 2 eggs, 70 g of soft butter, we sculpt a ball and leave it for half an hour in the refrigerator in cling film.

For the filling, grind in a meat grinder or blender 300 g of boiled pork cut into pieces, chopped onion, 3 cloves of garlic, dried or fresh herbs, freshly ground black pepper and salt. We roll out the dough, cut out circles from it, put the meat in the middle, make pies and bake for up to 25 minutes at a temperature of 180 ° C.

Recipe for pies with meat from unleavened dough

For unleavened pies, mix 300 g of fat sour cream and 180 g of soft butter, add 1 tsp. salt and 800 g flour. Knead the dough thoroughly, wrap it in cling film and place in the refrigerator for half an hour. Other unleavened dough recipes include eggs, water, milk, kefir and vegetable oil - choose the option that seems most delicious to you.

We roll out the dough into a layer 4 cm thick, cut out circles, grease them with an egg, put the filling in the middle and make pies. For the filling, boil 800 g of beef, mix with fried onions and 2-3 boiled eggs, cut into cubes. Season the filling with salt, pepper and dill and add a piece of butter to it for juiciness. We bake pies for 15-20 minutes at a temperature of 180 ° C.

Extraordinarily tasty meat pies made from custard, cottage cheese and potato dough, which your loved ones will surely like. The aroma of fried or baked meat pies cannot be hidden. Fried, incredibly soft, juicy and satisfying pies can be eaten at least every day, and in order not to harm the figure, make the dough thinner, but put more fillings!

Meat pies in the oven

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After holiday delicacies, I am happy to return to simple yeast baking. Especially since it's winter - it's time to bake ruddy pies with meat in the oven step by step recipe with a photo will be very detailed, designed for beginners. I make yeast dough on dough, stuffing from boiled meat with fried onions and peppers. The pies are tasty, lush, with a thin soft crust and a very juicy meat filling. Although the dough is prepared in a sourdough method, it is very easy to prepare, it fits quickly and never misfired.

My recipe for meat pies is designed for a small portion, it turns out 12-15 pieces, just for one baking sheet. Which is very convenient: it takes a little time, and you can use the meat from which the broth was cooked for the first courses in the filling. If you need to bake more, double the proportions.

Ingredients

To prepare yeast pies with meat you will need:

  • warm milk - 0.5 cups;
  • fresh pressed yeast - 12 g;
  • sugar - 1 tbsp. l;
  • salt - 0.5 tsp;
  • flour - 3 tbsp. l. with a hill.
  • egg - 1 pc;
  • sunflower oil - 3 tbsp. l;
  • flour - 150 g.
  • boiled beef - 200 g;
  • onions - 2 pcs;
  • salt, pepper to taste;
  • sunflower oil - 4 tbsp. l.

How to cook meat pies in the oven. Recipe

For the filling, I used beef, the adrenal part. If you prefer pork, choose moderately fatty meat. You can take it with a bone, cook the broth for soup, and define the meat in the filling. I fill the meat cold water, bring to a boil. Foam will begin to rise - I collect with a slotted spoon so that the surface remains clean.

Beef is cooked for an hour and a half, until soft. For pork, an hour is enough, but if the piece is large or sinewy, then you need to increase it to one and a half hours. I left the meat in the broth, just until the dough rises, it cools down.

I make dough for pies with meat on dough, yeast. I mix fresh yeast (those that are sold in cubes or bars), sugar and salt.

I knead with a spoon, grind until the sugar begins to melt and a liquid brownish gruel forms. I pour in warm milk.

I stir, dissolve grains of sugar and salt. I add some flour.

The dough will be runny, like pancake batter. You don’t need to make it thicker, a thick dough lasts longer, and a liquid one will begin to foam and rise after 10-15 minutes. I put the bowl with dough in heat for 20-30 minutes.

Opara, although liquid, but it needs to ferment, rise well. When it increases several times, and bubbles and holes appear on the surface, it means that the dough is ripe. You can add other products and knead the dough.

I shift the dough into a larger bowl. I pour the broken egg into it.

The composition of the dough for baked pies with meat is very simple, it does not contain either butter or sour cream. To better knead and be loose, I add vegetable oil.

I sift the flour, about two-thirds of the required amount. I will add the rest little by little when kneading.

Having mixed all the components of the dough to a loose, lumpy consistency, I spread it on the board, gradually adding the rest of the flour. I knead with my hands for 15 minutes, rolling the dough over the flour.

After a while, it will become soft, plastic, stop sticking to your hands. By pressing on the bun, you will feel how it springs under the palms and rounds again. I put the kneaded dough back into the bowl, brushing the bottom and sides with oil. I cover with a lid, put in heat for an hour or until it triples in size.

While the dough is rising, prepare the filling. I cut the onion into small cubes. With onions, the meat filling for pies in the oven will be much tastier and juicier. So do not spare the bow!

Heat oil in a frying pan, add onion. Stirring, bring to transparency and twist the fire to a minimum. I leave the onion to languish for ten minutes, until it becomes soft, with a slight golden hue.

Advice.When frying onions, do not leave them unattended. Stir, watch the fire and do not forget that the onion has the ability to burn instantly. The burnt onion has a bitter taste, it is not suitable for the filling.

I take the meat out of the broth. I cut into pieces so that it is convenient to push into the meat grinder.

I twist it once through a meat grinder with a conventional grate. I pour the mince into a bowl.

There I shift the fried onion along with the oil. If someone in the family does not like fried onions, scroll it in a meat grinder alternating with pieces of meat.

Salted, seasoned with black ground pepper. You can add a pinch of nutmeg or coriander - use those spices that you usually season meat dishes with.

I mix everything, as if slightly grinding the meat filling for pies. By consistency, it will turn out to be a little viscous and will not crumble.

Advice.If the filling is crumbly, it will spill out of the pies, stuffing and eating them is not very convenient. Add a spoonful of water or broth and stir again.

The meat patty dough has risen and tripled in size. I knead around the edges, pressing down with my palm.

I divide into equal pieces weighing 30 grams. I roll each blank into a bun, covering it with a slightly bent palm. You need to roll it on a board or table without sprinkling flour on the surface, but spread it on flour so that the dough does not stick.

I cover the blanks with a film, leave for 10-12 minutes. During this time, the koloboks will round out, grow a little and become softer. I turn on the oven, let it warm up to 180 degrees.

I knead a few koloboks into cakes about 1.5 cm thick. A rolling pin is not needed, the dough is very soft, plastic, stretches perfectly. I spread 1.5-2 teaspoons of the filling. If in doubt that you can divide into equal portions, use a kitchen scale. I used 20 grams for each pie. Raising the edges, tightly squeeze over the minced meat.

Then I pinch from the middle to the edges. If the filling falls out, I correct it, push it back. It will turn out a small neat pie with a scallop on top. To make the seam tighter, I collect the scallop in folds, tucking it inward. This is how I start all pies.

I cover the baking sheet with paper. I lay out the pies seam down at a distance from one another. I cover with a towel and put on proofing on the stove. Do not skip this stage - without proofing, meat pies in the oven will not rise, they will be tough.

After 15-20 minutes, the pies will increase, fit, become lush. I shake the egg until light foam, grease each pie on top and sides.

I put a baking sheet with pies in the oven on average level. Temperature 180 degrees. Bake pies with meat in the oven for 20-25 minutes, until golden brown.

I remove ready-made pies with meat from yeast dough from a hot baking sheet onto a board or transfer them to a large bowl. Be sure to cover with a light towel, let them gradually move away from the heat. If you do not cover and leave on a baking sheet, then the top will dry out, and the bottom pies will get wet.

Well, the meat pies are baked in the oven, cooled down a bit - it's time to try. Very tasty, they have enough fillings, and the dough is tender, soft. I hope, friends, my recipe for baked meat pies and you will like it. Happy baking, beautiful and delicious pies! Your Plushkin.

One of the versions of the recipe for making pies in video format

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:

  1. The flour is sifted into a deep bowl and mixed with softened butter.
  2. The dough is kneaded to a homogeneous structure 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 salty and peppery.
  7. The dough is divided into equal pieces, which are rolled into thin cakes.
  8. The filling is laid out on one half, and the second is covered.
  9. 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:

  1. The washed meat is minced.
  2. The peeled onion is divided into 4 parts, each of which is cut into strips.
  3. Potato slices are also cut into strips, from which then small cubes should be obtained.
  4. All components of the filling 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 laid out in the center, after which the edges are glued together.
  7. Products are formed in Tatar style - with a hole in the middle.
  8. Formed pies are laid out on a baking sheet and sent to an oven preheated to 190 ° C.
  9. After 15 minutes, the pan is removed.
  10. A piece of oil is laid out 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 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:

  1. The chopped onion is sautéed in sunflower oil until transparent, after which the minced meat is laid out in the pan.
  2. The filling is fried until tender, salted and seasoned.
  3. After the filling has cooled, cakes are formed from the dough, in the center of which it is placed.
  4. Pies are molded in the form of dumplings and slightly flattened.
  5. 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:

  1. Chopped onions are fried until cooked, salted, peppered and laid out in a bowl.
  2. The meat is passed through a meat grinder, salted, seasoned, fried and placed after being ready for onions.
  3. After mixing, the filling is obtained.
  4. From the rolled out dough, circles with a diameter of 8 cm are cut out.
  5. The filling is placed on one circle, and it is covered with the second.
  6. After the edges are well pinched, 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 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:

  1. Potatoes are boiled together with a whole onion.
  2. Dough is prepared from ready-made potatoes, onions, flour and eggs, which is then salted and seasoned.
  3. The chopped second onion and minced meat are fried in a pan with the addition of salt and pepper.
  4. When the filling is ready, flat cakes are formed from the potatoes, the filling is placed in the center and wrapped.
  5. The products are rolled 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 sweet dough. They can be baked or pan fried. And each housewife, having experimented with different cooking ideas, eventually creates her signature recipe.

If you know how to make dough for meat pies so that it is soft, flaky and does not stale for a long time, then this is a big plus. Pastries with meat are most loved by men. But what kind of wife is this who does not know that baked meat pies are tastier and do 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 check out what is on the menu of my cookbook. Perhaps something will suit your taste.

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. It is hardly necessary to explain why 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 is a success.

2. Now almost all dry yeast can be added directly to the flour, and this greatly simplifies the procedure for making 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 in the same way. Cover the bowl with a lid or cling film. Put her in warm place(water bath) for ten minutes.

6. The same should be done with margarine. We take it out of the refrigerator long before the start of baking. Knead margarine at room temperature with the dough. Put the resulting dough for pies with meat in the oven in heat for an hour to fit.

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

8. Add minced meat to the pan. Add salt and pepper according to the 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, while stirring the filling, wait until the liquid boils away. Then reduce the heat to a minimum and fry the minced meat with onions until tender. Once ready, the filling should cool down.

9. Yeast dough remove from the bowl, knead, then divide into small even parts. Each piece of dough should be the size of an egg. So there is a guarantee that the pies will be small and even.

10. We do not need a rolling pin for this. Knead the dough with your hands, put the desired amount of filling and close the dough with an example like a large dumpling. Then hand stitch the seam. Place on a baking sheet lined with parchment paper, seam side down.

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

Bake pies with meat in the oven until you get the desired golden brown. Cooking time in the oven is 30 minutes. The temperature of the preheated oven should be at least 170 degrees. The technology of baking this pastry is no different from the technology of baking

Step 1: Prepare the pie filling.

First, take the ground beef out of the fridge to defrost. Next, we wash the green onion feathers under running water, shake off excess liquid over the sink. And put on a cutting board, cut the greens finely enough approximately up to 5 millimeters thick. Next, remove the chopped ingredient in a deep plate. Peel the garlic with a knife and rinse under running water. Leave it aside for a while and move on to the next ingredient. We clean the sausage from the packaging and cut it into cubes up to about 1 centimeter in size. After that, turn on the stove to an average level, put a frying pan on the burner and pour into it sunflower oil. Next, transfer to hot oil. chopped meat and chopped sausage. Roast everything about 8 - 10 minutes until the ingredients are browned. At the same time, using a spatula, grind the ground beef into smaller pieces and periodically mix the meat ingredients so that they do not burn. Then lower the temperature of the stove. Add our chopped onion to the pan and squeeze out the peeled garlic cloves with the help of a garlic press. And mix everything with a spatula. Next, add the sauce, thyme, salt and black pepper. Roast everything about 3 - 5 minutes. After that, add flour and water and mix everything again. Saute until all liquid has evaporated. Next, we remove the pan with the finished filling on another burner. And let's move on to the test.

Step 2: prepare the dough.


We release the dough from the packaging. And transfer it to a pre-floured surface. In the same way, we prepare the rolling pin so that the dough does not stick. With the help of inventory, roll out a sheet of dough to a thickness of approximately 6 millimeters. And squeeze out round shapes for future pies. The size of your cake will depend on the diameter of the mold. We roll the test residues into a ball and roll it out with a rolling pin, then we also squeeze circles out of them. After we have prepared the dough, we proceed to the formation of our pastries.
It is better to prepare a baking sheet in advance so that it is more convenient to work in the future. Using a kitchen brush, grease the entire surface of the baking sheet with oil. And then we move on to making pies. While we were preparing the dough, our filling in the pan has already cooled down and it can be laid on test circles. For these purposes, use a tablespoon. We lay out the filling in the center of the circles so that the edges can be connected and at the same time it would not make holes in our dough. We pinch the edges with our hands or connect them with a fork. Lay the shaped pies on a baking sheet. Break into a small bowl egg and beat it with a fork. We grease our meat pastries with it on top so that during baking the pies turn out with a beautiful golden crust. After that, you can proceed directly to baking.

Step 3: Bake the pies.


In a preheated oven to 180 - 200 degrees remove the pan. Meat pies will be baked approximately 10 - 15 minutes. As soon as they have acquired a beautiful crispy crust, the baking sheet can be removed from the oven, helping yourself with oven mitts or towels.

Step 4: serve meat pies from the finished dough.


In order to separate the pies from the baking sheet, it is enough to tilt it slightly and, using a kitchen spatula, transfer the pastries to a plate. Let them cool for about 5 - 10 minutes. Prepare fresh coffee or tea. And you can treat guests delicious pastries. Believe me, there will be no trace of your treat and your friends will certainly ask for more. Bon appetit!

Remember that cutting boards and knives should be different for meat and vegetables.

It is not advisable to defrost minced meat in a microwave oven; it is better that it defrost itself at room temperature. Well, if you want to speed up the process, then the bag of minced meat can be put in a bowl and substituted under a stream of cold running water. And wait until the meat is defrosted.

Ground beef can be replaced with any other minced meat, such as pork or chicken.

You can use any oil for frying, such as olive oil.

If you have baking paper, you can use it. In this case, the surface should also be lubricated with oil.

The amount of garlic in the recipe can be adjusted to taste. Or even cook without it, then the taste of the dish will turn out to be less spicy.

If you don't have a garlic maker, garlic cloves can be minced with a knife on a cutting board. Or grate with small holes.

You can use any spices for meat that you like.