New options for sweet pie fillings. Fillings for yeast dough patties

01.08.2020

The hut is red not with corners, but red with pies.
Folk saying

Pies were originally a festive dish, even the name comes from the word "feast". Over time, pies became commonplace: they were taken with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than my mother's homemade pie. And the baby has a snack to school, and you can take it to work. Good pie is not only airy soft dough but also a delicious filling. Poorly prepared pie fillings can ruin the whole venture if they are too dry or too runny. There are several rules for preparing excellent delicious fillings for pies and pies, but first - a little about the principles of preparing the base, the pies themselves.

... The dough for pies and pies should be "live", that is, sour, yeast, leavening or cooked with sour cream, yogurt, whey, mash or beer. True, both layered and unleavened dough look good in pies.
... You can add to the pie dough rye flour, second-grade flour or bran - this will not only improve the taste, but also add value to your pies.
... In a dough for pies with vegetable and fish filling add vegetable oil, for pies with meat - kidney beef fat, for pies and poultry pies - butter and ghee.
... Into the dough for savory pies put fewer eggs and butter, kneading steep enough dough to make pies with a lot of filling and a thin dryish crust.
... The dough for sweet pies is more rich, fluffy and thicker, because sweet filling tends to eat away at the dough.
... The dough must necessarily rise at least two times, and each time it is thoroughly kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of the yeast.
... In order for the bottom layer of dough to rise and bake well, the dough for a closed pie must be divided into two unequal parts, and most of it put down, place the filling on it and close with a smaller part.
... For kurniks and kulebyak, in which 2-3 types of fillings are used, it is important that the bottom layer of the dough does not get wet, so the fillings in these pies are laid in layers, shifting them thin pancakes... In this case, it is advisable to put a drier filling of porridge on the "bottom" of the pie, and on top - a filling of fish or meat.
... All types of fillings are put into pies boiled or fried, pre-cooled. The only exception is the filling of raw fish, while the baking time is approximately doubled.
... Pies are open, closed and semi-covered (lattice). Meat filling, fish, poultry, mushrooms, eggs, rice and onions are commonly used in closed pies... But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
... It is recommended to oversalt the filling a little - this is done so that the finished pies do not seem bland.
... It is good to add a little starch to the filling for sweet pies so that it does not creep and leak.

Pie fillings can be very different. Traditional fillings for Russian pies, they are usually prepared from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern hostesses love to cook complex fillings so that it is not only tasty, but also healthy and nutritious, and so as to surprise everyone. We bring to your attention several recipes for delicious fillings.

Filling of boiled beef ... Boil the meat until half cooked and cut into pieces, as for goulash. In no case do not pass the boiled meat for the filling through a meat grinder, this will make the filling dry, and the dough under it, on the contrary, raw and unbaked. Fry pieces of meat in baked beef lard with plenty of onion, chop with a knife, add pepper, nutmeg, salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.

Pass the meat through a meat grinder, mix with toasted onions, fry in a pan, salt. Season with pepper, parsley, add chopped hard-boiled eggs. It is imperative to add some sauce, cream or strong broth to such a filling so that it does not dry out. This filling is good for pies and pancakes.

Chicken and cheese filling... Cut the chicken breast or all the meat as small as possible, simmer slightly in butter, add onion, pepper, salt, cool. Mix with grated cheese.

Chicken and potato filling, canned peas and corn... Boil peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, chop finely. Bell pepper peel, finely chop, rinse the herbs and also finely chop. Mix pieces of chicken, herbs, peppers, potatoes, add peas and corn, salt, if necessary, add pepper and a raw egg, mix well.

Fish fillings can be very diverse: fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.

Herring filling with nuts... Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onions. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.

Clean fresh fish from bones, rinse and mince. Finely chop the onion and fry in vegetable oil. Rinse greens and chop finely. Mix minced fish with herbs and onions, add a raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.

Salmon filling... Cut the prepared lightly salted fish into thin slices. In a blender, beat the melted cheese, sour cream, lemon juice, chopped dill. Spread the filling in layers - first the cream from processed cheese, fish slices from above. You can use salmon. This filling is perfect for a pancake cake.

Fish and rice filling... Cut any fish fillet into pieces, put in a saucepan and simmer with a little water and vegetable oil. Ready fish chop, mix with boiled loose rice, add a little white sauce, salt, pepper, add chopped greens. Mix well.

Fried fish filling... Mash fried fish fillets with a crush, mix with onions, pepper and salt, add herbs.

Raw fish filling... Cut the fish into small pieces, mix with chopped onions, pepper, salt, add a raw egg and knead well with a wooden crush. The layer of this filling should not be more than 0.5 cm.

Whole raw fish (flounder) filling... Remove the whole fillet from the flat fish, put, without cutting, into the pie, sprinkle with salt and pepper. You can put fried or raw onions on top.

Red filling salted fish ... Cut the fish into thin slices and place in a pie on top of the buckwheat filling or rice porridge or between two layers of filling. Do not spare spices!

For Russian pies, they should be crumbly and with a high oil content so that the pies are not dry. Rice and millet can be cooked in milk. Fried onions, hard eggs, mushrooms are added to the buckwheat filling. You can add fried onions, hard eggs and mushrooms to the rice filling if the filling is not sweet, or raisins, dried apricots, sugar, raw egg - for sweet pies. To stuffing from millet porridge add cottage cheese and pumpkin.

Pies with mushrooms are very tasty and satisfying.

Filling of salted mushrooms . Salted mushrooms chop finely, add fresh chopped onions and vegetable oil.

Filling of dried mushrooms ... Soak dried mushrooms, boil, chop finely, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, rinse, chop and fry until half cooked in oil, salt and cool. Cut the cheese and apple into small pieces, peel the pepper and cut into thin strips. Mix all. This filling is also suitable for making pancakes.

... Rinse fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt and pepper.

Fruit and vegetable fillings can be very different, everything is limited only by your imagination and taste.

... You can cook pies with fresh, stewed, sauerkraut - according to the season and as desired. Chop fresh cabbage finely, salt, let stand for at least an hour. Then squeeze the juice lightly, add butter, finely chopped eggs and use immediately. The cabbage can be pre-stewed in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onion, herbs, black pepper and mix with chopped eggs... Squeeze sauerkraut, chop finely, stew a little, add onions, mushrooms.

Sorrel filling... You can make delicious sweet and sour pies with this filling. Rinse fresh sorrel, sort out, chop finely and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from creeping, you can add a little starch to it.

Dried bird cherry filling... Grind dried bird cherry in a coffee grinder into flour, boil in a small amount of boiling water so that a thick doughy mass is obtained, add sugar or honey to it.

Dried apricot filling... Sort dried apricots, rinse, pour boiling water, boil a little. Throw on a sieve, cool, chop finely, mix with sugar.

Poppy filling... Rinse poppy seeds well, add to boiling water, boil for 3-5 minutes. Then dry the poppy seeds, crush in a mortar or mince 2-3 times, add sugar or honey, a raw egg and mix.

Carrot filling with raisins... Chop the carrots, stew in milk. Place on a sieve. Add raisins. You can add steep finely chopped eggs and salt, then the filling will be savory.

... Rinse any dried fruits well, pour in a small amount of boiling water and steam. Chop finely, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tablespoon. white wine, cool. Can be mixed with a little crumbly rice.

Jam filling... Any jam can be used for the filling. It should be well-cooked, thick, with a thick, viscous syrup. Pies with jam are often made lattice, add spices: star anise to stone fruit, cinnamon to apple.

Filling of raw apples ... For this filling, apples of sour and sweet and sour varieties are taken. Peel and seed apples, cut into flat slices, sprinkle icing sugar and cinnamon and let stand for 15-20 minutes. This filling is good for puff pastry pies.

Cheese pies can be made from any kind of cheese, but with feta cheese they are probably the tastiest. To do this, the feta cheese is chopped, mixed with butter and finely chopped green onions.

As you can see, the popular saying “You can wrap everything in a pie” did not appear in vain. Pie fillings can be made from almost any product. Your imagination and love can from the usual, in general, dishes create a wonderful treat, healthy and tasty. And your household will be happy to take with them to school or work not a usual sandwich, but a delicious, hearty mom's pie.

Larisa Shuftaykina

Fillings for savory pies - meat, fish, mushrooms and vegetables

In a successful cake, everything will be tasty - and soft, airy dough, and filling. If the filling fails, it turns out to be dry or too liquid, not salted, it will ruin the whole thing, and all the work will be in vain. There are some win-win recipes savory fillings, simple and tasty, but first - a little about the very rules for preparing the filling for savory pies and pies.

Unsweetened pie fillings - cooking rules

Let's start with the test. For savory pies, it is cooked with less eggs and butter and kneaded steep enough - then there will be a lot of filling and a thin dry crust in the pie. If the dough is made for a fish pie or for a pie stuffed with vegetables, then vegetable oil is added to it, in the dough for meat pie- beef or pork lard, and poultry pies are especially successful if butter or ghee is added to the dough.

Now about the filling. In closed pies, they usually use a filling of meat, poultry, fish (fried or raw), mushrooms, rice, eggs. But the vegetable filling - from cabbage, potatoes with onions, pumpkin is great for open and lattice pies - it is more moist and will not dry out at high temperatures. It is recommended to slightly oversalt any filling, then, in combination with the dough, the taste will be very harmonious. If there is not enough salt in the filling, then the pies will seem bland.

Unsweetened pie fillings - recipes

Boiled meat filling. Boil the meat until half cooked, cut into small pieces. Pieces of meat are fried on lard with onions, finely chopped with a knife, seasoned with salt, pepper, nutmeg. Can add boiled eggs and a couple of spoons meat broth... Do not pass boiled meat through a meat grinder - this will make the filling dry, the dough under it will be moist, and the meat will lose both its taste and aroma.

Minced meat filling. Minced meat is mixed with fried onions, fried together in a pan, seasoned with salt, herbs, boiled eggs. So that the filling is not dry, sauce, broth or cream must be added to it.

Fish and rice filling. Cut the fish fillet into pieces, simmer in a little water and oil. Chop the finished fish with a knife, mix with boiled rice, herbs, add salt, pepper, white sauce.

Raw fish filling. Fillet of any fish is cut into small pieces, mixed with chopped onion, raw egg, salt, pepper and kneaded with a crush. The layer of such filling should be thin.

Grits filling. Rice and millet for the filling can be boiled in milk, buckwheat - in water and mixed with fried onions, egg, mushrooms. Pumpkin or cottage cheese is added to the millet filling. Any porridge for the filling should be crumbly.

Mushroom filling. Fresh mushrooms are cut into slices, boiled, fried in oil. Mix with onions, add salt, pepper, a little flour and water. Bring to a boil with constant stirring, add greens and let the filling cool. If the mushrooms are dried, they need to be soaked, boiled, fried with onions and buckwheat.

Cabbage filling. Fresh cabbage is chopped, salted, allowed to stand for at least an hour. Then they lightly squeeze, add butter, eggs and fill the pies. You can stew the cabbage a little in oil with onions, add tomato or tomatoes. Squeeze sauerkraut, chop finely, stew a little and add fried onions or mushrooms.

Ingredients

Pickled cucumbers - 400g

Onions - 100 g

Egg - 1 piece

Preparation

Cut the dense cucumbers, peeled from the skin and seeds, into slices. Put in a little water under the lid and put on a sieve. Finely chop the onion and fry, chop the hard egg, mix everything with cucumbers.

Onions - 1-2 pieces

Salt - 1 teaspoon

Ground pepper to taste

Preparation

Fry buckwheat in a dry frying pan until brown and pour into boiling salted water. Cook buckwheat in a water bath or in the oven under tightly closed lid(about 3 hours).

Finely chop the onion and fry. Remove the film from the liver, rinse, cut into slices. Fry until the redness disappears in fat and chop. Add salt, pepper, fried onions and mix with buckwheat.

Mushroom filling with rice

Recipes / Baking / Pie Fillings

Ingredients

Mushrooms - 150 gr.
Bulb onion - 1 pc.
Boiled rice - 1 glass.
Salt and pepper to taste.

Preparation

Boiled mushrooms chop finely, fry with chopped onions, add spices. Boil rice, rinse in cold water, mix with mushrooms and onions. Mushroom filling with rice ready.

Mushroom filling with sour cream

Recipes / Baking / Pie Fillings

Ingredients

For 600 g of filling:

Fresh mushrooms - 800 g or dry mushrooms - 200 g

Bulb onion - 1 pc.

For the sauce:

Flour - 1 tsp. a spoon

Fat - 2 tablespoons. spoons

Sour cream - 6 tablespoons

Bulb onion - 1 pc.

Preparation

Pass the boiled mushrooms through a meat grinder or chop finely with a knife and fry in fat. Add sauce.

Sauce: Put finely chopped onion in the fat that is very hot in a pan. Fry until pinkish. Add flour and stir until light brown. Dilute with sour cream when the fat cools down a little. Season with pepper, salt.

Game or poultry filling with egg and rice

Recipes / Baking / Pie Fillings

Ingredients

For 500 g of filling:

Game or poultry gutted poultry - 500 g

Rice - 2 table. spoons

Fat - 2 tablespoons. spoons

Egg - 2 pieces

Nutmeg - 2/4 parts

Cream - 2 tablespoons. spoons

Preparation

Fry or boil the poultry until tender, separate the meat and chop finely.

Cook in salted water loose rice until half cooked and rinsed. Stir in boiled chopped egg and chopped nutmeg. Stir in meat, add cream.

Green onion and egg filling

Recipes / Baking / Pie Fillings

Ingredients

Potatoes - 7-10 pieces (medium)

Bulb onions - 3 pieces

Butter - 4 tablespoons

Egg - 2 pieces

Salt, pepper to taste

Preparation

Crush boiled potatoes until smooth, add eggs, oil, salt, pepper. Saute the onion and add to the potatoes, mix.

Liver filling

Recipes / Baking / Pie Fillings

Ingredients

For 500 g of filling:

Liver (heart, throat, lung) - 700 g

Bulb onion - 1 pc.

Fat - 2 tablespoons. spoons

For the sauce:

Flour - 1 tsp. a spoon

Fat - 2 tablespoons. spoons

Recipes / Baking / Pie Fillings

Ingredients

Lemon zest

Sugar - 200 g

Sifted crackers - 1 table spoon

Water - 200 g

Preparation

Add grated lemon zest, sugar, sifted crackers, water to the ground poppy seeds and cook until thick. Add raisins. If the filling is crumbling, add a raw egg.

Poppy and honey filling

Recipes / Baking / Pie Fillings

Ingredients

For 450 g of filling:

Poppy - 12 tablespoons

Honey - 6 tablespoons

Preparation

Put the washed poppy seeds in a saucepan, add honey and cook, stirring occasionally for 5-8 minutes. Refrigerate. The poppy and honey filling is ready!

Almond filling

Recipes / Baking / Pie Fillings

Ingredients

for 600 g of filling:

Almonds - 1 glass

Sugar - 1.5 cups

Egg - 1 - 2 pieces (in size)

Butter - 2 tablespoons

Flour - 1.5 tablespoons

Preparation

Fried until yellow color skip almond kernels several times through a meat grinder or grind. Fry the flour in oil. Add sugar, egg and flour to the almonds, mix.

Meat filling

Recipes / Baking / Pie Fillings

Ingredients

Meat - 0.5 kg.
Eggs - 1-2 pcs.
Bulb onions - 1-2 pcs.
Salt and pepper to taste.

Preparation

Pass the boiled meat through a meat grinder. Finely chop the onion and fry in oil. Hard-boiled eggs, chop, mix with meat and onions, add spices. If the minced meat is too dry, add a little broth. Meat filling ready.

Meat filling - 2

Recipes / Baking / Pie Fillings

Ingredients

For 500 g of filling:

Meat (pulp) - 600 g

Bulb onion - 1 pc.

Flour - 1 tsp. spoons

Salt, pepper to taste

Preparation

Fry raw meat passed through a meat grinder in a greased frying pan or on a baking sheet in the oven until soft, but do not dry out. Pass through a meat grinder again.

Finely chop the onion and fry with flour in a pan with fat until light brown, dilute with a little broth, salt, pepper, you can add finely chopped parsley. Mix with meat.

Meat and rice filling

Recipes / Baking / Pie Fillings

Ingredients

For 500 g of filling:

Rice - 5 tablespoons

Fat or oil - 3 tablespoons

Ingredients

Salted herring fillet - 150 g

Fresh cod fillet - 150 g

Bulb onion - 1 pc.

Preparation

Chop the cod and fry with finely chopped onion in sunflower oil... Finely chop the herring fillets and mix with prepared cod and onion, pepper. The filling is ready. Can also be used for puff pastry.

Curd mass filling

Recipes / Baking / Pie Fillings

Ingredients

For 500 g of filling:

Curd mass - 2 cups

Eggs - 2 pieces

Flour - 2 teaspoons

Preparation

Lightly fry the flour in a dry frying pan. Add eggs and prepared flour to the softened curd mass, mix until smooth.

Meat filling with chili

Recipes / Baking / Pie Fillings

Ingredients

Beef - 1 kg

Onions - 1-2 pieces

Egg - 1 piece

Butter or margarine - 2 tablespoons

Salt, pepper, parsley - to taste

Chili sauce - to taste

Preparation

To cook chopped meat... Finely chop the onion and fry, add minced meat, salt, pepper, sweet and sour sauce Chile and put out. The pie filling is ready!

Filling with light salted salmon

Recipes / Baking / Pie Fillings

Ingredients

Lightly salted salmon - 300 g

Cream - 1 glass

Egg - 3 pieces

Grated hard cheese - 150 g

Dill - 1 bunch

Ingredients

Rice - ¼ st.
Oil - 3 tbsp. lies.
Egg -4 pcs.
Salt to taste
Dill - 1 bunch

Preparation

Boil rice. Chop the boiled eggs. Stir in rice. Add salt and dill and butter.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

From appetizing homemade baked goods no man can refuse. The filling for the pies is of great importance here, because there are a lot different options its manufacture, simple and quick, and not very. It is made from all kinds of products: meat, fish, mushrooms, vegetables, fruits. The taste depends very much on the filling you put in the pies. Learn how to make some of the most popular toppings.

What can you make pies with

All fillers can be roughly divided into two groups: sweet and savory. In the first case, you will get ruddy pies that are suitable for dessert, in the second, those that will be an appetizer. In the photo, both those and others will look great. Several options for a sweet cake:

apple;
cherry;
berry;
curd;
strawberry;
apricot;
peach.

There are much more types of savory fillings in cooking. The list below presents just a few of them:

egg and onion;
fish;
cabbage;
with a liver;
mushroom;
with Chiken;
rice;
with ham;
potato;
meat;
oxalic.

Delicious filling for pies

It is a mistake to believe that you can put any food in baked goods at your discretion or by eye. There are very special exact recipes fillings for pies, which must be clearly followed in order to get good result... Below you can familiarize yourself with each of them. If you do not yet know what kind of filling can be made for pies, then be sure to decide on the choice after reading the recipes.

With egg and green onions

Cooking time: 40 min.
Servings Per Container: 12 Persons.
Calorie content: 634 kcal.
Purpose: for baking.
Cuisine: Russian.

Egg and onion pies will be so tasty that they will simply fly off the table. They are usually fried, although it is perfectly possible to bake them in the oven. The onion and egg filling is very satisfying. Sometimes boiled long rice is added to it, but the classic version does not imply its use. Learn how to make boiled egg onion pie filler.

Ingredients:

green onions - 0.5 kg;
ground black pepper - 0.5 tsp;
eggs - 8 pcs.;
salt - 1 tsp;
butter - 100 g.

Cooking method:

Hard boil the eggs. Cool, peel, cut into small pieces.
Wash the onion, chop it.
Stir the food, add ghee, salt and pepper.
Spread the filler over the slices of any pie dough.

Cabbage

Cooking time: 45 min.
Servings Per Container: 20 Persons.
Calorie content of the dish: 1025 kcal.
Purpose: for baking.
Cuisine: Russian.

Many people adore cabbage pies, therefore various fillings a lot for them. Only the main ingredient remains unchanged. Both ordinary white cabbage and sauerkraut... There are options for combining it with mushrooms, meat, boiled eggs, and other vegetables. You will now get acquainted with the proven classic recipe.

Ingredients:

white cabbage - 1 kg;
water - 200 ml;
onions - 200 g;
lean oil - 100 ml;
carrots - 200 g;
a mixture of peppers - on the tip of a teaspoon;
turmeric - 1 tsp;
salt - 1 tsp

Cooking method:

Wash, peel all vegetables. Chop the cabbage, chop the onion into small cubes, and coarsely grate the carrots.
Measure out 50 ml of oil. Heat it in a frying pan, fry the onion until transparent.
Add carrots. Stir, fry for another 5 minutes.
Squeeze the cabbage with your hands, put it in the pan. Add salt, pepper, remaining oil, water. Stir. Simmer covered for 20 minutes.
Add the turmeric, stir in the pie filler. Simmer over low heat for another 5 minutes, and then remove from the stove.

With rice

Cooking time: half an hour.
Servings Per Container: 20 Persons.
Calorie content: 653 kcal.
Purpose: for baking.
Cuisine: European.

Pies stuffed with rice, boiled eggs and green onions are a real treat. They turn out to be very satisfying. These patties are usually fried or baked in the oven. The filler is very easy to prepare, the process takes a minimum amount of time. Neither a child nor an adult will refuse a fragrant ruddy cake with it. Remember how to make this wonderful filling.

Ingredients:

green onions - 1 bunch;
chicken eggs - 8 pcs.;
long grain rice - 1.5 cups;
salt - 2 tsp;
dill - 50 g;
butter - 4 tbsp. l.

Cooking method:

Boil hard-boiled eggs, cool, peel. Cut into small cubes.
Wash the green onions, pat dry. It must be finely chopped. Fry in butter for a couple of minutes.
Rinse the rice before clear water, cook until cooked.
Stir all products with chopped dill, salt.

Filling for pies with potatoes

Cooking time: 35 min.
Servings Per Container: 12 Persons.
Calorie content of the dish: 937 kcal.
Purpose: for baking.
Cuisine: Russian.

If you are thinking about what to make pies with, do it with potatoes and you will not go wrong. It is difficult to imagine a person who would not like such. Mashed potatoes with delicious fried onions are placed in the filler for pies. It turns out to be very delicate in consistency, fragrant. Vegetable filling made of potatoes is perfect for both fried pies and brass.

Ingredients:

potatoes - 1.2 kg;
pepper, salt - to taste;
milk - 0.2 l;
vegetable oil - 4 tbsp. l .;
onions - 2 pcs.;
butter - 100 g.

Cooking method:

Peel the potatoes. If the tubers are large, cut them in half. Boil potatoes in salted water until tender.
Chop the onion very, very finely. Fry until golden brown in vegetable oil preheated in a skillet.
Drain the potatoes. Add butter and start crushing. When the mixture is smooth, add a little warm milk. Toss with the fried onions and use the potato filling as directed.

From the liver

Cooking time: 45 min.
Servings Per Container: 4 Persons.
Calorie content: 586 kcal.
Purpose: for baking.
Cuisine: Russian.

One of the best filling options for fried pies is liver. Beef is used more often, although pork and chicken are no less suitable. The liver is fried with onions and carrots, taking on their aromas. The filling comes out very tender and juicy. Pies with it can be served both independently and as an appetizer for any first course: soup, borscht, hodgepodge.

Ingredients:

liver - 0.5 kg;
vegetable oil - 50 ml;
carrots - 1 medium;
pepper, salt - to taste;
onion - 1 large.

Cooking method:

Flush out the liver. Dry it. The liver is cut into large pieces, fried in vegetable oil until half cooked.
Wash and peel vegetables. Grate the carrots coarsely. Cut the onion into small cubes.
Add vegetables to the skillet. The products are mixed, sprinkled with salt, pepper.
Simmer, covered, until the liver is fully cooked.
Remove the pan from the stove. Cool the food, pass the pie filler through a meat grinder.

From cottage cheese

Cooking time: 25 min.
Servings Per Container: 6 Persons.
Calorie content: 834 kcal.
Purpose: for baking.
Cuisine: European.

Pies with cottage cheese are not only incredibly tasty, but also very healthy. The filling prepared according to the following recipe can also be used for many other baked goods: puff pastry envelopes, cheesecakes. For her, cottage cheese should be fresh and crumbly. To add flavoring accents, you can add to the composition vanilla sugar, coconut flakes.

Ingredients:

eggs - 2 pcs.;
cottage cheese - 0.6 kg;
flour - 2 tablespoons;
sugar - 4 tbsp. l .;
sour cream - 4 tbsp. l .;
semolina- 2 tbsp. l.

Cooking method:

Rub the cottage cheese through a sieve or scroll in a meat grinder.
Stir in sour cream, semolina, flour, four tablespoons of sugar. Leave it on for a quarter of an hour.
Separate egg whites... Whisk them into a thick, stable foam. Enter in curd filling... Fill the pies with the mixture.

With sorrel

Cooking time: 25 min.
Servings Per Container: 4 Persons.
Calorie content: 386 kcal.
Purpose: for baking.
Cuisine: Russian.

You can make both sweet and savory filling with sorrel. The recipe you are about to explore now presents a satisfying variation because it is more versatile. In addition to sorrel, eggs, a few tablespoons of butter, mayonnaise, green onions are added to the filling. Pies with it are very healthy and tasty. Try to cook them and see for yourself.

Ingredients:

sorrel - 300 g;
mayonnaise - 2 tablespoons;
eggs - 6 pcs.;
ground black pepper - a couple of pinches;
green onions - 100 g;
butter - 7-8 tbsp. l.

Cooking method:

Hard boil the eggs. Cool, peel, cut into small cubes.
Chop washed sorrel, green onions.
Melt the butter in a skillet. Saute the onions and sorrel for a couple of minutes. Reduce heat and simmer, stirring occasionally, until fresh herbs will not halve in volume.
Stir in sorrel, eggs, mayonnaise, and pepper.

Cooking time: 65 min.
Servings Per Container: 12 Persons.
Calorie content: 1642 kcal.
Purpose: for baking.
Cuisine: European.

Fried patties or boiled meat taste great, they are very satisfying. It is advisable to cook minced meat for making the filling yourself, suitable from beef, pork or mixed. It is fried together with onions, carrots, it turns out very juicy and aromatic. Suitable for making both baked pies and fried from butter, puff or yeast dough.

Ingredients:

minced meat - 1 kg;
salt - 1 tsp;
onions - 2 pcs.;
spices - to your taste;
lean oil - 6 tbsp. l .;
carrots - 2 pcs.;
butter - 100 g.

Cooking method:

Peel vegetables, chop.
Fry the onion in 6 tablespoons of vegetable oil until transparent. Peel the carrots, grate and add.
When the vegetables are juiced, put the minced meat, butter in the pan, season, stir.
Fry covered, stirring occasionally, until tender. Cool before using for patties.

With mushrooms

Cooking time: 35 min.
Servings Per Container: 20 Persons.
Calorie content: 913 kcal.
Purpose: for baking.
Cuisine: European.

The filling prepared according to the following recipe turns out to be amazing in taste and very aromatic. According to the recipe, champignons are used, but you can replace them with other boiled mushrooms. Beforehand, be sure to specify what kind of preliminary preparation the variety that you choose needs. Remember the following cooking recipe and it will become one of your favorites.

Ingredients:

champignons - 1 kg;
ground black pepper - 2 pinches;
onions - 6 pcs.;
salt - 3 tsp;
lean oil - 6 tbsp. l .;
bread crumbs - 8 tbsp. l .;
eggs - 4 pcs.;
sour cream - 6 tbsp. l.

Cooking method:

Rinse the mushrooms under cold water. Dry, chop finely.
Peel the onion and chop it with a blender or meat grinder.
Grate the carrots coarsely.
Preheat the skillet. Pour into it vegetable oil... Fry the onions. Lay out fresh mushrooms and simmer for a quarter of an hour, stirring occasionally, over medium heat.
Hard boil the eggs. Peel them and take out the yolks. Add chopped to mushrooms and remove from heat.
Stir the food. Add sour cream, salt, pepper and bread crumbs. Stir, cool and use for patties.

From rhubarb

Cooking time: 20 min.
Servings Per Container: 20 Persons.
Calorie content: 421 kcal.
Purpose: for baking.
Cuisine: European.

Around the middle of spring, rhubarb stems ripen and become very tasty, saturated with vitamins. This vegetable is great for making pies. It is very easy to make a filling from it, it does not require much time or effort. In addition to the rhubarb itself, according to the recipe, only sugar and a little ground cinnamon are put into it. You must use it right away, you cannot procure it for future use.

Ingredients:

rhubarb stalks - 700 g;
ground cinnamon - 2 tsp;
sugar - 8 tbsp. l.

Cooking method:

Rinse the rhubarb under running water.
Peel off the stems.
Cut the rhubarb into very thin pieces.
Toss vegetables with sugar and cinnamon.

Cherry

Cooking time: 45 min.
Servings Per Container: 20 Persons.
Calorie content: 935 kcal.
Purpose: for baking.
Cuisine: Russian.

Cherries are a great filling for sweet pies. If you prepare everything correctly, you will get a fragrant filler with a slight sourness. It won't spread like jam, so it won't ruin baked goods. It is incredibly easy to make such a filling. You will need pitted cherries, some sugar and starch. This filler is perfect for other dishes, for example, open pies.

Ingredients:

pitted cherries - 1 kg;
starch - 4 tbsp. l .;
sugar - 14 tbsp. l.

Cooking method:

Place the berries in a deep heat-resistant container.
Add sugar, starch.
Stir the mass until all bulk solids dissolve in berry juice.
Place the container over high heat. When the mass is warmed up, turn it down. Cook, stirring occasionally, until the cherries thicken.
Remove from heat, refrigerate and use.

Apple

Cooking time: 55 min.
Servings Per Container: 8 Persons.
Calorie content: 824 kcal.
Purpose: for baking.
Cuisine: European.

Do apple filling very simple. With her, the pies are simply amazing, fragrant and tender. Apples for the recipe must be selected correctly. You should take sweet and sour varieties. Overripe fruits will not work, they can give too much juice, and this is not too good for the test. Learn how to make the apple filling and be sure to try it.

Ingredients:

fresh apples- 1 kg;
sugar - 0.4 kg;
butter - 40 g;
cinnamon - 2 tsp;
water - 100 ml.

Cooking method:

Peel and core the apples. Cut into medium cubes.
Melt the butter in a skillet. Lay out the apples. Simmer for 10 minutes.
Add sugar, pour water over the fruit. Add the cinnamon. Simmer for 10-15 minutes to soften the apples and evaporate all the liquid.

Cooking time: 25 min.
Servings Per Container: 8 Persons.
Calorie content: 973 kcal.
Purpose: for baking.
Cuisine: European.

Pies and pies stuffed with fish - very original dishes, which has long been popular with the Slavs. There are a lot of recipes for making it. Boiled or fried fish combined with rice, fresh cabbage, mashed potatoes. The following recipe suggests combining pink salmon with fried onions and carrots and eggs. The dish turns out to be simply delicious and easy to make.

Ingredients:

pink salmon - 0.8 kg;
salt, ground black pepper - to taste;
carrots - 2 pcs.;
vegetable oil - 4 tablespoons;
onions - 2 pcs.;
parsley - 1 bunch;
chicken eggs - 6 pcs.

Cooking method:

Boil eggs hard-boiled, cool, peel.
Peel vegetables. Chop the onion, grate the carrots. Fry in vegetable oil for 5 minutes.
Boil the fish in salted water for 2-3 minutes, cool. Peel and mash with a fork.
Add minced fish to the pan, salt and pepper, fry for a minute.
Add chopped parsley, stir and remove from heat.
Grate eggs on a coarse grater, add to the rest of the products. Stir again and use.

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The most delicious fillings for fried or baked pies - step by step recipes making sweet and savory

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Each hostess has her own brand. The foundation delicious pastries- this is butter yeast dough, in which any filling is then wrapped. Depending on the taste of this filler, pies are sweet and salty. Traditionally, minced meat for baking is prepared from meat, vegetables, mushrooms, fish, and fruits. Meat fillings for yeast dough patties must be pre-cooked. Usually, the meat is boiled until half cooked, after which it is chopped and other ingredients are added to it.

Delicious fillings for fried pies with photos

Before kneading the baking dough, decide on the filling. Culinary experts recommend using less eggs and butter when preparing dough for salty pies, so the future product will have an appetizing crisp crust. If you decide to use minced meat, add a little butter to it, this will make the filling more juicy and tasty. Another secret: to prevent the sweet filling (jam or fresh fruit) from spreading when frying, add a little starch to it.

Meat

Pies with meat filling loved by many. This baking option perfectly removes hunger and saturates the body. Pork, veal, beef and poultry (chicken, turkey) are used as meat. Some people especially like butter dough with offal. Minced meat with liver, kidneys, chicken stomachs or liver is juicy and tender, so pies with this type of filling are very tasty.

Ingredients:

300 g pork;
100 g beef or pork liver;
a little margarine (50 g) or butter;
a couple of onions;
medium-sized carrots;
parsley root (50 g);
two slices of a loaf;
milk - a couple of tablespoons;
egg - 1 pc.;
spices, seasonings.

Preparation:

Pour cold water over meat and liver, cleaned of veins and fat.
Add whole onions, parsley root and carrots to the water.
Cook the ingredients until tender for half an hour, adding salt, a few peas of black and allspice.
Grind the cooled meat with liver in a meat grinder.
Add loaf pulp softened in milk, egg, butter. Mix the products - the minced meat is ready.

Ingredients:

300 g pork;
large egg - 1 pc .;
two heads of onions;
large carrots - 1 pc.;
small parsley root;
boiled potatoes in their uniforms - 2 pcs.;
spices.

Preparation:

Boil the meat in water with the addition of spices, carrots, roots and onions (1 pc.).
Peel the remaining onion, cut into cubes and sauté in sunflower oil.
Grind boiled meat, fried onions, potatoes with a meat grinder (peel them off).
Add a raw egg to the minced meat, spices to taste, mix.

Ingredients:

turkey heart - 300 g;
pork kidneys - 200 g;
chicken stomachs - 100 g;
several heads of onions;
a small piece of celery root;
butter - 45 g;
spices;
egg - 1 pc.

Preparation:

Rinse offal, clean from films, streaks and fill with water.
Add salt, sweet peas (3 pcs.), Celery root. Boil offal.
Chop the onion into cubes and fry in olive oil.
Grind the food with a meat grinder, add butter and egg, salt and mix.

Fish

When preparing pies with fish filling, noble varieties of fish are used. Such pastries are not only tasty, but also good for health, because fish is. Also, it contains a large amount of minerals and phosphorus - a substance that has a beneficial effect on the stimulation of brain activity. The fatter the seafood variety, the tastier the filling will be. The fish goes well with boiled rice, eggs and mushrooms.

Filling 1

Products:

0.5 kg any boiled fish boneless (pike perch, pike, catfish);
onions - several heads;
several pieces of boiled eggs;
some butter;
spices.

Separate the fillets from the fish. Cook it until tender, lightly salted. Cook for about 20 minutes.
Fry the onions in sunflower oil, after cutting them into half rings or cubes.
Chop the fish into small pieces, add onions, ghee and diced boiled eggs.
Stir the filling, salt and add pepper to taste.

Filling 2

Products:

halibut fillet - 700 g;
rice - 125 g;
butter - 90 g;
onion head;
dried dill or parsley - 1 tsp;
spices.

Put in a deep saucepan large pieces fish fillet. Fill it with water, salt it slightly, cook under a closed lid for about 15 minutes. We cool it down.
Finely chop the cooled fillet. Mix with ghee.
Add properly boiled crumbly rice, onions fried in cubes, dried dill.
Salt the filling, pepper if desired.

Filling 3

Products:

canned fish (mackerel, sardines) - 300 g;
potatoes - 3-4 tubers;
a couple of onions;
a few tablespoons of butter;
a quarter glass of milk;
large egg - 1 pc .;
spices.

Peel the potatoes. Boil the vegetable in salted water. Drain the liquid, add butter and milk, and puree.
Fry the onion in cubes until golden brown.
Mix chilled mashed potatoes with canned fish(drain the liquid from the can).
Add fried onions, a raw egg and your favorite spices to the potato-fish mixture.

Mushroom and vegetable

As a filling for pies, both fresh and frozen and dried mushrooms... So that the filler has incredible taste, a persistent aroma is taken as the basis of the filling White mushroom, to which mushrooms, oyster mushrooms, chanterelles, honey mushrooms are added. To prepare mushroom mince for pies, you need to rinse and peel fresh mushrooms, then boil them in salted water. Then the chilled mushrooms are cut into small plates, fried with onions in a pan, after which they are stewed for another five minutes with the addition of sour cream under a covered lid.

Ingredients:

any fresh mushrooms - 0.5 kg;
bow - one head;
potatoes - 5 tubers;
margarine - 35 g;
spices.

The mushrooms are brought to readiness using the technology described above.
The potatoes are boiled in salted water and then mashed with a blender.
Mix mashed potatoes with mushrooms, add softened margarine.
Salt the mixture, add dried or fresh finely chopped greens if desired.

Ingredients:

champignons - 400 g;
white cabbage - 1/3 fork;
sour cream - 45 ml;
margarine - 50 g.

Cooking sequence:

Cut the champignons into thin slices and fry in a pan until tender (about a quarter of an hour). Before the end of cooking, add sour cream and simmer the dish under a closed lid.
Finely chop the cabbage. We put the vegetable in a saucepan, lightly add some salt, and fill it with a small amount of water. Simmer over low heat for half an hour.
Mix chilled cabbage with cooled mushrooms, add melted margarine, salt and pepper. Mix.

Ingredients:

carrots - 450 g;
egg - 3 pcs.;
margarine - 35 g;
spices.

Cooking sequence:

Peel the carrots and cut into arbitrary bars.
We put the vegetable in a saucepan, fill it with water so that the carrots are completely covered. Cook for a quarter of an hour.
Boil the eggs.
Grind the cooked carrots with a blender in mashed potatoes.
TO vegetable puree add diced boiled eggs, margarine, a little salt and sugar. Mix the mixture.

Sweet

In most cases as a filling for sweets bakery products use fruits, berries. Fruit for pies can be both fresh and boiled in sugar syrup... Baking with fresh fruits and berries is considered relatively low in calories, so even those who are on a diet and follow a diet can afford them in moderation.

Fruit filling

Products:

0.5 kg pitted cherries, apricots, apples or plums;
sugar - half a glass;
a couple of tablespoons bread crumbs;
cinnamon to taste.

If you are using apples, then peel them and seeds, grate. In the case of using cherries, apricots, plums, fruits, you need to remove the seeds and cut into medium-sized pieces.
Add sugar and cinnamon to the prepared fruit, stir.
Sprinkle a small amount of breadcrumbs or starch over the fruit as you spread it onto the dough, then shape into patties.

Berry filling

Products:

0.5 kg of berries (strawberries, raspberries, blueberries, currants or any other kind of berries);
half a glass of granulated sugar;
a couple of tablespoons of starch or bread crumbs.

Rinse the berries and pat dry with a paper towel.
Mix the berry blank with sugar.
As in the previous case, when laying out the berries on the dough, you need to sprinkle them a little with starch or breadcrumbs, and only then form the pies.

Sweet pumpkin filling

Products:

pumpkin - 450 g;
sugar - 55 g;
margarine - 35 g.

The skin is cut off the pumpkin and cut into small pieces.
Boil the vegetable for 20 minutes.
Then the pumpkin is chopped in mashed potatoes, sugar and margarine are added. Delicate sweet filling for pies is ready.

Fillings for puff yeast dough patties

You will need:

chicken - 450 g;
rice - half a glass;
eggs - 3 pcs.;
sesame seeds for sprinkling pies;
spices.

Preparation:

Clean chicken meat from skin and bones. Boil the poultry in salted water (about a quarter of an hour). Refrigerate.
Cook rice and eggs separately.
Finely chop the chicken, cut the eggs into cubes, mix.
Add cooled rice.
Season the ingredients with your favorite spices, salt and pepper. If desired, add finely chopped greens to the mixture.

You will need:

granular cottage cheese (you can use your own cottage cheese) - 0.5 kg;
raisins - 150 g;
sugar - 5 tbsp. l .;
vanilla sugar - a small bag;
candied fruits - 50 g.

Preparation:

Beat the cottage cheese with a blender to get a homogeneous fluffy mass.
Rinse the raisins. Fill it with boiling water for 2-3 minutes, then dry it.
Mix cottage cheese with raisins, add sugar, vanillin, candied fruits.
Stir the mixture. Pies with such a filling - great option light hearty dessert.

You will need:

Cheddar cheese - 100 g;
salami - 100 g;
one large tomato;
one egg;
pitted olives - 10 pcs.

Preparation:

Grate Cheddar cheese or chop into small pieces.
Grind the salami into small cubes.
Cut the olives into slices.
Finely chop the peeled tomatoes.
Combine all products, add the beaten egg, mix.

Video: 8 types of fillings for pastries in the oven

If you are a beginner culinary specialist, you can easily cook delicious filling for pies thanks to our recipes. Experiment with mixing different products and ingredients to diversify the flavor of the dish. If you want to know what other fillings you can make for pies - see the video tutorial below. Experienced chef will share with you the secrets of making baked goods.

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Fillings for yeast dough patties