Pies with meat: step by step recipes with photos

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A wonderful opportunity to satisfy a slight hunger, to please home and remember your own childhood – pies with minced meat. Baked, fried, from butter, puff or unleavened dough, they are perfect in any performance. Recipes for meat and dough are stored in family notebooks, passed on from generation to generation.

How to cook meat pies

Do you have a branded recipe for such baking? Do you know how to cook meat pies so that they cause delight not only in their taste, but also in their beautiful appearance, breathtaking aroma? If not, it’s time to learn this. To begin with, determine the type of dough, the method of preparation and the filling. From a simple (fresh), puff and pastry, you get different pastries. Pies fried in vegetable oil are good. If they are stuffed with raw minced meat – they are called whites. Pastry dough can even be made from potatoes.

How to prepare meat filling

Decided what is outside? After that, you need to decide what the inner world of your baking will be. The 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. Minced meat is often mixed with vegetables, some types of fruits, stuffing fried or baked cakes with this mixture..

Do I need to fry

How many housewives – so many secrets. Some of them prefer to fry mincemeat for pies, others do not. Boiled meat in minced meat turns out tender, children with such stuffing are happy to eat. Fried minced meat with spices, sauteed onions, becomes more piquant. You can try the filling of raw meat, twisted and fried with onions in a pan. It’s important to remember: when you start making pies, the filling should be cooled.

Recipes

To choose the best, try different things. Below are ten options for making dough and toppings. These are basic recipes, experienced housewives can change them, replacing some of the ingredients with analogues. Experiment with toppings to find out what your loved ones like best. Do not be afraid to try a new, unusual dough. On yeast, on soda, puff, fresh, shortbread and even potato – each of them is worthy to become the basis of your baking. Choose your recipe for pies, let your home smell more like fresh pastries.

In the oven

  • Cooking time: about 3 hours.
  • Servings Per Container: 6 (12 pcs).
  • Calorie dishes: 1200 kcal (for each recipe its own)
  • Purpose: unsweetened pastries, to the first dish.
  • Cuisine: Russian.
  • Difficulty: medium.

The simplest recipe for pies in the oven will 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 good). Make sure you have enough cooking time: the pastry for pies should work well..

Ingredients:

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

Cooking method:

  1. Bring sugar, dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should look like a fritters dough. Enter salt, vegetable oil (three tablespoons), mix. Gradually stirring all the remaining flour, roll up an elastic ball of dough. Cover it with a clean towel, leave for two hours.
  2. While the dough is coming, cook the filling. Twist the boiled fillet and peeled onion in a meat grinder or cut very finely. Fry the mixture using the rest of the vegetable oil. Do not forget to salt and add spices.
  3. Wash the dough with your hands, knead lightly. Tear off small pieces from the ball, form circles from them 0.5-0.7 cm thick. You can do this simply with your fingers or use a rolling pin.
  4. Gently place a spoon of cooled filling inside the workpiece, carefully fasten the edges, place the products on a greased baking sheet.
  5. Cover the blind pies with a towel and put in a warm place for 20 minutes.
  6. Bake in an oven preheated to 180-200 degrees. Baking time – 20 minutes.

stuffed with rice and meat

Fried

  • Cooking time: about 3 hours.
  • Servings Per Container: 8-10 (16-20 pieces).
  • Calorie dishes: 242 kcal.
  • Purpose: unsweetened pastries, to the first dish.
  • Cuisine: Russian.
  • Difficulty: medium.

Belyashi, or fried meat patties, are a great way to satisfy your hunger, warm yourself and have an unprecedented pleasure. Their analogues exist in the kitchen customs of different nations. In Russian traditions, serve them with soup, broth, and other hot first courses. There are lovers to eat them, washed down with sweet tea. The classic filling for pans fried in a pan includes beef and fatty pork in half, with the addition of onions and garlic, but this is not a prerequisite. Any quality stuffing is suitable for whites.

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;
  • onions (large) – 1 pc.;
  • garlic – 2 cloves;
  • white loaf – 60 g;
  • kefir – 0.5 cups;
  • salt pepper.

Cooking method:

  1. Take dough: dissolve yeast, sugar and one glass of flour in warmed milk. For fermentation, leave the mixture warm for forty minutes. It should be lifted under cover (cover, film).
  2. In the meantime, you need to cook the stuffing. Chop the meat product with the onion (you can use an electric meat grinder), mix. Soak the bread with kefir, add the mixture to the meat blank. Salt, season with pepper.
  3. Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough until it is mixed with a spoon. Then put the test mass from the bowl onto the table, and use your hands to add flour. The dough should become elastic. Cover it and leave it to come in a warm place.
  4. After an hour, you can form and fry the whites. Mash a small piece of dough with your fingers or roll out a round cake. You need to put a spoon of the filling strictly in the middle of the workpiece. Stick the edges, pulling them to the center to make a bag. Give the bag a cake shape. A small hole should remain on one side.
  5. In the pan with boiling oil, lower the whites first with the side of the hole. Fry over medium heat to the desired rosy hue. Then turn the whitish over and keep in a pan until the second half is cooked.
  6. Put the items on a dish and cover with a clean cloth (towel). It’s better to eat hot whites..

Belyashi

Puff

  • Cooking time: about 3 hours.
  • Servings Per Container: 8-10 (16-20 pieces).
  • Calorie dishes: 242 kcal.
  • Purpose: unsweetened pastries, to the first dish.
  • Cuisine: Russian.
  • Difficulty: medium.

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

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:

  1. Break the egg into the dishes with measured divisions, add salt, vinegar, mix thoroughly. Add as much very cold water as needed to make 250 ml of the mixture. Put the liquid in the refrigerator.
  2. Pour a pound of flour directly onto the table. Armed with a coarse grater, chop margarine. In the process of rubbing, dip it in flour more often. Mix the margarine chips with all the flour.
  3. Spread a mixture of flour and margarine with a slide, make a depression on the top and carefully pour the liquid from the refrigerator. Mix quickly, form a lump. You can’t knead it, just compress it, collecting small fractions of margarine and flour from the table.
  4. Keep the finished lump in the refrigerator for at least two hours (it is better to start the dough in advance, for six or ten hours).
  5. Prepare the filling: twist the boiled fillet, fry with finely chopped onions. Do not forget to salt, season with spices and add chopped herbs to taste.
  6. Cut a piece of dough, roll it into a layer, form pies of any shape and bake immediately.

Meat puffs

Juicy

  • Cooking time: about 3 hours.
  • Servings Per Container: 5-6 (10-12 pieces).
  • Calorie dishes: 238 kcal.
  • Purpose: unsweetened pastries, to the first dish.
  • Cuisine: Russian.
  • Difficulty: medium.

Tasty and juicy pies with minced meat in the oven. Raw meat, when baked, forms a lot of juice. Baking, soaked in the middle and covered with a golden crust on top is not only fragrant, but also incredibly beautiful. Take the meat that you like best. With tender veal, a dietary product suitable for baby food is obtained. Men will appreciate the pork neck stuffing, and poultry 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 .;
  • flesh without bone – 350 g;
  • salt – 1 tsp;
  • black pepper.

Cooking method:

  1. Put the dough: dilute the yeast in warmed milk (90 ml), add sugar, leave for 30-40 minutes.
  2. Melt the butter in 100 ml of hot water, cool to 30 degrees. Add a couple of eggs, knead thoroughly.
  3. In a deep bowl, combine the mixture with the dough. When adding flour in parts, knead a soft, elastic dough (it should stick a little to your hands).
  4. Cover the dough with a cloth or film, leave in a warm place to approach. You can continue to work with him no earlier than an hour later.
  5. Prepare the minced meat by scrolling the meat and onion in a meat grinder twice. Salt, pepper, protein of one egg. Add the remaining 10 ml of milk. Stuffing for mince pies is ready.
  6. 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. Place the meat blank with a spoon, positioning in the center of the circle. Blind the edges to form a pie.
  7. Using a silicone brush, grease the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal temperature in the oven is 190 degrees.

Rouge Baking

Yeast

  • Cooking time: about 3 hours.
  • Servings Per Container: 5-6 (10-12 pieces).
  • Calorie dishes: 238 kcal.
  • Purpose: unsweetened pastries, to the first dish.
  • Cuisine: Russian.
  • Difficulty: medium.

Classic yeast cakes are produced in large enterprises, in small bakeries and at home. A step-by-step recipe with a photo for such baking is popular and affordable. The dough described below is universal. Butter buns are baked from it, pies are sweet and unsweetened. It is suitable for meat pies. For the filling, the flesh 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 cup;
  • egg – 3 pcs.;
  • vegetable oil – 6 tbsp. l .;
  • minced meat – 0.5 kg;
  • onion – 1 pc.;
  • ground pepper.

Cooking method:

  1. You can entrust the work of kneading the test to “professionals”. Use a bread machine or food processor with the “dough mixer” function, they will cope with it no worse than you.
  2. 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 and yeast to this, mix with a spoon.
  3. Insert the remaining flour, knead. You should have a soft, soft, but firm dough. Leave it coming up for one hour.
  4. Prepare the filling. Grind boiled meat and onions in a meat grinder, fry, add salt, favorite spices.
  5. Form pies, tearing a piece from the dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
  6. Grease each cake with a beaten egg. You can just dip them into the egg mass, but the brush is more economical. Bake in a hot oven until a beautiful rosy shade.

Yeast Baked Pies

With meat and rice

  • Cooking time: about 2 hours.
  • Servings Per Container: 5-6 (10-12 pieces).
  • Calorie dishes: 238 kcal.
  • Purpose: unsweetened pastries, to the first dish.
  • Cuisine: Russian.
  • Difficulty: medium.

To make pies with meat and rice in the oven, you can use any suitable dough: plain, yeast, puff or even shortbread. All these baked products will be different, but each of them will have a wonderful taste. Rice and meat complement each other perfectly, green onions bring this duet to perfection. Choose the dough to your taste – and for the cause!

Ingredients:

  • wheat flour – about 700 g;
  • dry yeast – 2 tsp;
  • sugar – 3 tbsp. l .;
  • salt – 1 tsp;
  • milk – 1 cup;
  • 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:

  1. In a bread machine or combine, prepare the dough. To do this, pour liquid ingredients into the container (milk, two eggs, vegetable oil), add dry ones (flour, sugar, two teaspoons of yeast and sugar). Turn on the testomes program.
  2. Cook the mince in the meantime. Stuffing minced meat in a pan. Fatty pork does not need additional frying oil. In a frying pan with non-stick coating, bring the meat to readiness, add mashed broth cube and a little water, simmer for three minutes.
  3. Mix the minced meat with boiled rice, add salt to taste and add pepper. Cut onion feathers, mix them with minced meat.
  4. Roll out the dough, cut out round billets, put in each large spoon of the filling, seal, gluing together the edges. Place on a greased baking sheet with the seam down. You can give the pies a round or triangular shape.
  5. Grease the pies with the egg and bake until the crust is ruddy. The temperature in the oven should be at least 180 degrees. Baking time – about 40 minutes.

Fragrant Pies

Open

  • Cooking time: about 2 hours.
  • Servings Per Container: 5-6 (10-12 pieces).
  • Calorie dishes: 251 kcal.
  • Purpose: unsweetened pastries.
  • Cuisine: Tatar
  • Difficulty: medium.

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

Ingredients:

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

Cooking method:

  1. In warm milk, breed yeast and sugar, add melted margarine, a little salt. Pour in flour, knead thick dough.
  2. Grind meat, potatoes, grate onions. Mix the components of the filling, pour the mixture with melted butter, mix. Use pepper as seasoning. Add salt to taste.
  3. Roll out the dough, cut round billets. 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, mingle, leaving a hole in the middle. Get a triangular open pie.
  4. Cover the holes with “caps” – pieces of dough, they will need to be removed later.
  5. Carefully shift the triangles onto a baking sheet, grease with a beaten egg, bake.
  6. 10 minutes before the end of the process, remove the baking sheet from the oven, remove the “lids”, pour a couple of spoons of broth into each pie, return to bake. The total baking time is about 45 minutes, the temperature is 180-200 degrees.

Echpochmaki

On kefir

  • Cooking time: up to 40 minutes.
  • Servings Per Container: 5-6 (10-12 pieces).
  • Calorie dishes: 234 kcal.
  • Purpose: unsweetened pastries, for soup.
  • Cuisine: Russian
  • Difficulty: simple.

Fast, yeast-free kefir pies are a great solution if you need pastries urgently. It is convenient to take them with you to a picnic, to put a schoolboy or student in the lunchbox. Unlike yeast, the dough on kefir does not need prolonged kneading, it does not need time to approach. For such pies, use minced 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:

  1. Pour flour into a bowl, make a depression in the center. Mix kefir, oil, salt, sugar and soda. Pour the resulting liquid into the flour, kneading the dough. It should stick slightly to your hands..
  2. Roll out the dough with a layer, cut blanks from it in the form of circles.
  3. Put the filling in the center of the circle, form the product of the desired shape.
  4. Fry pies by turning over several times.
  5. Put the finished cakes in a container with a lid.

For tea

With cabbage

  • Cooking time: about an hour.
  • Servings Per Container: 5-6 (10-12 pieces).
  • Calorie dishes: 234 kcal.
  • Purpose: unsweetened pastries, for soup.
  • Cuisine: Russian
  • Difficulty: simple.

As an option of the previous recipe, try cooking 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 onions, carrots, tomatoes. You can use minced meat from raw meat, which is fried and mixed with stewed vegetables. This filling is in perfect harmony with the kefir dough. 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:

  1. Pour soda, salt, sugar into kefir, stir. Add vegetable oil. Pour this mixture little by little into the flour, piled in a bowl in a bowl, quickly mix in a dough.
  2. While you are going to do minced meat, do not let the weather be doughy – pack it in a bag. Suitable for this and cling film.
  3. Fry minced meat in a pan until cooked, combine with stewed cabbage.
  4. 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, stuff them with meat and cabbage filling. Blind the edges of the pie tightly. Fry from the side where the seam is.
  5. Place the finished pies in a pan, cover with a lid or foil.

Ruddy dessert

With potatoes

  • Cooking time: about an hour.
  • Servings Per Container: 5-6.
  • Calorie dishes: 187 kcal.
  • Purpose: breakfast, main course.
  • Cuisine: Russian
  • Difficulty: simple.

Pies with meat and potatoes are different. In this section, a recipe will be described in which the dough is potato and the meat filling. Such pies (they are called zrazy) are fried in butter and served with sour cream or mayonnaise. The basis of the test can be thick mashed potatoes or potatoes, boiled in their skins, twisted in a meat grinder. Shredded and fried boiled meat is used as minced meat. Warm fragrant zrazy – 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:

  1. Boil the potatoes in their skins, peel, pass through a meat grinder. Add salt, eggs and knead until the mass is smooth..
  2. Cut the onion, chop the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add the minced meat, continue to fry for about five minutes. Do not forget to stir. Salt, season with pepper.
  3. Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to make a round cake. Place a spoonful of minced meat in the center of it, mold the edges to make a pie. To prevent potato dough from sticking to your hands, lubricate them with vegetable oil.
  4. Fry zrazy over high heat on both sides.

Potato zrazy

With apple

  • Cooking time: about an hour.
  • Servings Per Container: 4-5 (8-10pcs).
  • Calorie dishes: 217 kcal.
  • Purpose: unsweetened pastries.
  • Cuisine: Russian
  • Difficulty: simple.

Try to cook delicious pastry recipes 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 apple variety. Best suited are green, solid, with acidity. Antonovka is ideal from the old varieties, Granny Smith from the new ones. You can use any dough. If you have never tried pies with such a filling – take a ready-made, flaky.

Ingredients:

  • finished dough, puff – 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:

  1. Sauté the onion in butter until browned. Add minced meat to the pan, fry until tender. Season and season with pepper.
  2. Peel an apple, cut it into thin slices.
  3. Roll out the dough. Divide it into 8-10 squares. Place minced meat on each workpiece, cover it with several (3-5) apple slices. Form triangular cakes by folding the dough diagonally and dazzling edges.
  4. Spread the top side of the pies with a beaten egg, bake for about 40 minutes in the oven, heated to 190-200 degrees.
  5. These pies are very tasty when served warm.
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