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How to make meat filling for pies. Meat filling for minced meat pies: recipes and "tasty" tips

22.03.2018

Brass pies many housewives cook. In Slavic cuisine, it is pies that can be called fast food. They can be sweet or snack depending on the filling. The meat filling for pies in the oven will perfectly harmonize with the yeast dough. In our article, we will discuss the best recipes for it.

You have learned how to masterfully make dough, but the taste of the filling for the pies leaves much to be desired? Delicious filling for pies with meat it is very simple to prepare. Try using chicken brisket as a base.

Ingredients:

  • chicken fillet - 0.3 kg;
  • onion - 1 piece;
  • refined vegetable oil - 2 tablespoons. spoons;
  • salt and a mixture of ground peppers.

Preparation:


Hastily

The filling of boiled meat for pies is incredibly tasty. If you are worried that the meat will not bake, use this option for preparing the filling.

Ingredients:

  • onion - 1 piece;
  • pork tenderloin - 300 g;
  • turkey fillet - 200 g;
  • carrots - 1 root vegetable;
  • salt and spices.

Preparation:


Juicy and tasty!

And here's another recipe for making minced meat pies filling. The best way to cook minced meat yourself is from beef and pork tenderloin.

Ingredients:

  • pork and beef tenderloin- 300 g each;
  • red sweet onions - 3 heads;
  • a mixture of ground peppers and salt;
  • kefir with an average percentage of fat - 6 tablespoons. spoons.

Preparation:

  1. This filling does not require prior heat treatment... You don't have to worry, it won't stay soggy after baking the pies.
  2. Defrost pork and beef tenderloin.
  3. We wash the meat pieces well and dry them.
  4. Grind the meat to the consistency of minced meat in any convenient way.
  5. We clean the onion heads and also pass them through a meat grinder or grind in a blender.
  6. We combine these ingredients, pour in kefir room temperature... We mix everything. We taste it. Add a mixture of ground peppers and salt.

Many of us like to pamper our household with belyash or pasties. An important condition is juicy filling... It's easier to cook than you might think.

Ingredients:

  • chopped meat- 300 g;
  • pasteurized cow's milk - 10-15 ml;
  • chicken egg - 1 piece;
  • onion - 1 piece;
  • salt, a mixture of ground peppers.

Preparation:

  1. Transfer the cooled minced meat to a convenient bowl.
  2. We break up egg and carefully separate the protein. We don't need the yolk; you can leave it to grease the surface of the pies.
  3. Beat by hand with a whisk or mixer egg white by adding a small pinch of finely ground salt.
  4. Add the whipped protein to the minced meat.
  5. Scroll the onion several times in a meat grinder so that the mass becomes as homogeneous as possible.
  6. Add chopped onion to the minced meat. Salt and season with a mixture of ground allspice.
  7. It remains for us to mix all the ingredients until a homogeneous mass is obtained, and the filling is ready.

Meat and rice - the magic of taste

We are used to making pies with egg and rice filling. And you try to connect rice groats with tenderloin. You will end up with something amazing and incredibly tasty.

Ingredients:

  • chilled minced pork - 250 g;
  • salt, a mixture of ground peppers;
  • rice groats - 250 g;
  • green feather onions - a bunch;
  • bouillon cube - 1 piece;
  • refined vegetable oil.

Preparation:

  1. We need chilled minced meat. You can cook it yourself or use a semi-finished product.
  2. Heat refined vegetable oil in a frying pan.
  3. We spread the minced meat, having previously eliminated the excess liquid.
  4. Stir thoroughly with a wooden spatula, breaking up large lumps.
  5. Fry the minced meat over medium heat. To make the filling juicy, culinary experts advise using two types of meat.
  6. Crumble the broth cube and add a little boiled water.
  7. Pour the minced meat with the prepared broth and simmer it under closed lid within five minutes.
  8. We wash the rice grits until the water is transparent.
  9. Boil the rice in salted water until tender.
  10. Combine boiled rice grits with minced meat.
  11. Wash the green chives and chop finely with a knife.
  12. Add greens to the filling.
  13. At the same stage, add a mixture of ground peppers and salt.
  14. Stir everything actively until a homogeneous mass is obtained. The filling turned out to be fragrant and juicy.

After the holiday delicacies, I am happy to return to simple yeast baked goods. Moreover, it is winter now - it's time to bake ruddy meat pies 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 pepper. The pies are delicious, fluffy, with a thin soft crust and a very juicy meat filling. Although the dough is prepared in a sponge way, it is very easy to prepare, it fits quickly and has never misfired.

My recipe for pies with meat 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 make 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 slide.
  • 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, adrenal part. If you prefer pork, choose moderately fatty meats. You can take it with a bone, cook the broth for the soup, and define the meat in the filling. Pouring in the meat cold water, I bring to a boil. The foam will begin to rise - I collect it 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 wiry, then you need to increase it to one and a half hours. I left the meat in the broth until it cools down just as the dough comes up.

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

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

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

The dough will be liquid, like the dough for pancakes. It is not necessary to make it thicker, a thick dough is suitable longer, and a liquid one will begin to foam and rise in 10-15 minutes. I put a bowl of dough in a warm place for 20-30 minutes.

The dough, although liquid, needs to be fermented, it is good to rise. When it increases several times, and bubbles and holes appear on the surface, it means that the dough is ripe. You can add the rest of the food and knead the dough.

I transfer the dough into a larger bowl. I pour out the loose egg there.

The composition of the dough for baked meat pies is very simple, there is no butter or sour cream in it. To mix better and be loose, I add vegetable oil.

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

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

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

While the dough is rising, I 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 onion!

Heat oil in a frying pan, pour onions. While stirring, I bring it to transparency and turn the fire down to minimum. I leave the onion to simmer for ten minutes, until it becomes soft, with a light golden hue.

Advice.When frying onions, do not leave them unattended. Stir, watch the fire, and remember that onions have the ability to burn instantly. Burnt onions have a bitter taste; they are not suitable for filling.

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

I twist it once through a meat grinder with a regular grill. I pour the minced meat into a bowl.

I put the fried onions there along with the oil. If someone in the family does not like fried onions, rotate them in a meat grinder, alternating with pieces of meat.

I add some salt, season with black pepper. You can add a pinch of nutmeg or coriander - use whatever spices you usually season with meat dishes.

I mix everything, as if lightly rubbing the meat filling for the pies. In 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 dough for pies with meat came up, increased three to four times. I knead around the edges, pressing down with my palm.

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

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

I knead several koloboks into flat 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. When in doubt you can divide into equal portions, use a kitchen scale. It took me 20 grams for each pie. Raising the edges, I squeeze them tightly over the minced meat.

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

I cover the baking sheet with paper. I spread the pies seam down at a distance from one another. I cover it with a towel and put it on the stove for proofing. 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. Shake the egg until light foam, grease each pie on top and on the sides.

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

Ready meat pies from yeast dough remove from a hot baking sheet onto a board or transfer 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, the top will dry out, and the bottom of the pies will get wet.

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

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

Almost every housewife tries to learn how to bake hot and ruddy pies. This and decoration festive table and just very tasty dish for the whole family. There are a lot of fillings for pies. However, the meat one is the most popular. It can be prepared from different types meat, including from their mixture. For example, the filling of pork and beef mixed in equal proportions is very tasty.

The preparation of the filling always starts with the preparation of the meat. The selected piece must be thoroughly washed, freed from the bone, if any, and from its fragments.

From boiled meat, you can form a filling - purely meat or with the addition of various fillers.

Classic boiled meat filling

Necessary:

500 g of boiled meat,

1 carrot,

1 onion

3 tbsp. tablespoons of vegetable oil

5 tbsp. l. broth,

salt and black pepper to taste.

How to cook:

    First you need to grind the boiled meat in a meat grinder or blender. In the absence of them, you can simply cut it very finely with a knife.

    Then grate the carrots on a coarse grater, cut the onion into small cubes and fry them in a preheated vegetable oil in a frying pan.

    Frying should continue until the vegetables are golden brown.

    As soon as the onions and carrots reach the desired state, add boiled meat to them and fry the filling for about three minutes.

    The mixture should be thoroughly mixed, salt and pepper, and then gradually pour 5 tbsp. spoons of broth.

Raw minced meat filling

Necessary:

500 g minced pork or a mixture of pork and beef,

1 onion

butter,

ground black pepper and salt to taste.

How to cook:

    The onion must be peeled, chopped into small cubes and fried in butter until translucent.

    Then add minced meat to it and fry the mixture until a crust forms.

    During frying, the minced meat must be constantly stirred and kneaded with a fork to prevent the formation of lumps.

    Finally, add pepper, salt to the filling and simmer for about 10 minutes under a closed lid.

    This filling can be diversified by adding chopped boiled egg, herbs or fried mushrooms.

    If, despite stewing, the filling turned out to be dryish, you can add moderately juicy fresh vegetables, for example, bell pepper or finely chopped cabbage, or a tablespoon of medium fat sour cream.

In addition, light grains such as rice can be added to meat fillings. It goes well with pork filling. Boiled potatoes, mashed in mashed potatoes, are sometimes added to beef.

But whatever filling is used, it should be laid out on the dough only when it has cooled down.


Chopped meat- the product is very versatile. He will not let you go hungry, and the number of dishes that can be cooked with minced meat is simply amazing! Today we will make minced meat pies.

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

Minced meat can be different, here I will not establish a rigid framework like: here minced meat is only from pork, and here from beef. Often, minced meat is generally prepared from different types of meat in certain proportions. Therefore, choose for yourself. The only thing I will note is that minced meat is everywhere meat, not fish. And yet, yes, I consider poultry to be meat too.

Minced pies

Pies in a pan with minced meat


Regular. It is easy to prepare, but the taste is simply delicious. Very nutritious!

Ingredients:

Filling:

  • Minced beef - 800 g.
  • Bulb onions - 1-2 pcs.
  • Salt - 1 tsp
  • Ground black pepper

Dough:

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

Preparation

Fry the minced meat in a pan. When it's almost done, add the finely chopped onion. Saute until the onions are translucent and tender. Add pepper and salt.

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

Gradually add flour, knead the dough.

Place the dough in a large bowl, cover with a towel. Leave it on for 1.5 hours.

When the dough is 2 times larger, take it out. Knead.

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

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

Pinch the edges, mold the pies.

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

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

Pies in the oven with minced meat (step by step recipe with photo)


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

Ingredients:

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

Filling:

  • Beef - 700 g.
  • Milk - 20 ml.
  • Egg - 1 pc.
  • Ground black pepper
  • A few peas of allspice
  • Salt - 0.5 tsp
  • Bow - 2 heads

Preparation

First, knead the butter yeast dough for pies.

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

The next step is stuffing with minced meat for pies

Pass the meat through a fine-perforated meat grinder and mix with finely chopped onion.

Beat in an egg, pour in milk. Season with pepper, salt and stir. Refrigerate until dough is fine.

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

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

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

In each we put 1-2 tbsp. minced meat spoons.

We pinch the edges, form pies.

Lubricate the baking sheet. We put the first batch of pies. The pies should be at a distance of 3 cm from each other, so as not to stick together. They should lie down for 5-10 minutes like this, fix the form, so to speak.

If desired, you can also grease the pies with a beaten egg.

We send it to the oven, preheated to 200 degrees, for 20 minutes.

Puff pastry pies with minced meat in the oven


Ingredients:

  • Minced meat - 500 g.
  • Puff pastry (unleavened) - 600 g.
  • Bulb onions - 2 pcs.
  • Salt - 0.5 tsp
  • Ground black pepper
  • An egg to grease
  • Vegetable oil to fry

Preparation

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

Peel the onion, chop finely.

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

Roll out the dough. We divide into rectangles or squares, as you like.

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

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


 one of the possible forms of puff pastries

Put the pies on a greased baking sheet.

Anoint the pies with a beaten egg. Make small incisions on the top so that the pies do not puff up.

We put in an oven preheated to 200-220 degrees, bake for 15-20 minutes.

The most delicious meat dishes Zvonareva Agafya Tikhonovna

VARIOUS MEAT FILLINGS FOR PIES

VARIOUS MEAT FILLINGS FOR PIES

Classic meat filling

Pass the meat through a meat grinder. Chop the onion, fry in fat until golden brown, add the meat, stirring occasionally, heat it up and add the broth or sauce to make the filling juicy. Then put chopped egg, salt, season with pepper and chopped herbs.

You can add 1-2 tablespoons of sour cream to the meat filling.

Instead of meat for the filling, you can use by-products (lungs, heart, etc.). Boil offal, and then simmer or cook until tender. The filling is prepared in the same way as the meat filling.

Composition: boiled or stewed meat - 400 g, butter or pork fat- 30 g, onion - 1 pc., Meat broth or the remaining sauce, sour cream - 2 tbsp. spoons, salt, pepper, chopped parsley or dill, eggs - 1-2 pcs.

This text is an introductory fragment.

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