Recipes for simple and delicious meat pies. Meat filling for pie. Recipes for pies in the oven with meat filling

Meat pies- a very popular dish. In one form or another they are found in almost all cuisines of the world. With all the variety of forms and ingredients used in the dish, there are some similar rules.

Most meat pies are closed. In this case, the meat retains its juiciness longer.

The cake takes its final form on the baking sheet or in the pan.

If there is yeast in the dough, the cake is completely ready to go into the oven, you need to let it “distance” a little in a warm place.

The pie, already removed from the oven, is covered with a towel and left to rest.

Meat pies - food preparation

When choosing minced meat or meat for a pie, choose veal or lean beef. Milk, if present in the recipe, is better to take low-fat milk. Preference should be given to those made from a whole product.

Flour should be chosen coarsely ground from durum wheat.

Always use refined olive oil to grease pans and pans. From a dietary point of view, this oil is considered the most useful. It contains many fatty acids and vitamin E that are important for the body. Many other fats, when decomposed at 180°C, form carcinogens.

Meat pies - preparing dishes

All recipes discussed in this article use an oven. The pie can be baked directly on a baking sheet protected with baking paper, or in special forms.

The molds can be greased or also lined with baking paper. For the first recipe, it is preferable to use a springform pan.

Meat pies - the best recipes

Recipe 1: Meat and Potato Pie

This is a recipe for a very rich and tasty pie. Easy to make, looks very appetizing when finished. Any lean meat you have on hand is suitable for this pie: pork, beef, veal, chicken and turkey.

Ingredients

Dough: 250 grams of mayonnaise and sour cream, 300-350 grams of wheat flour, 3 eggs, 1 teaspoon of soda, salt.

Filling: 300 grams of meat, 400 grams of potatoes, 1 head of onion (you can use leek), salt and pepper.

Use vegetable oil to grease the mold.

Cooking method

Stir mayonnaise and sour cream. Add soda to the mixture and, gradually adding flour, replace the thin dough.
For the filling, chop the onion into fine crumbs. Cut raw meat and raw potatoes into small cubes. Mix onions, potatoes and meat in one container, add salt and pepper. Grease the mold with oil. Wet your hands with water and place half of the dough into the pan. Place the filling on top (slightly retreating from the edges). Place the remaining dough, covering the filling evenly. Level the dough. Place the pie in the oven. Bake for an hour at 180°C.

Recipe 2: Pie with boiled meat

The pie is prepared without yeast. It has a lot of meat. It's delicious, big, and made for a fun meal. When using it for a modest tea party at home, try to avoid overeating.

Ingredients

Dough: 200 grams of butter, 1 egg, 200 grams of sour cream, ½ teaspoon of soda, 3 tbsp. l. sugar, about 3 cups wheat flour.

Filling: 1 kg pork or beef, 1 large onion, salt and pepper.
For greasing the pie: 1 tbsp. sour cream and yolk.

Cooking method

Cut the meat into large pieces and boil. Fry finely chopped onion until golden brown. Grind the warm meat and fried onions through a meat grinder. Season the resulting minced meat with salt and pepper. To make the minced meat tender and juicy, you need to add a few tablespoons of the broth in which the meat was cooked.

Prepare the dough. Melt the butter and let it cool. Put soda in sour cream. Separate the egg whites from the yolks. First, beat the whites with sugar, then, continuing to beat, gradually add the yolks. Gently stir sour cream, soda and cooled melted butter into the egg-sugar mixture. Mix everything until fluffy. Gradually add enough flour so that the dough does not stick to your hands. The norm of 3 cups is approximate, so you need to add flour in portions. The dough should remain soft. Divide it into 2 equal parts. Roll out one part with a rolling pin on special baking paper. Transfer the dough along with the paper to a baking sheet. Place the minced meat on the dough, moving 1.5-2 cm from the edges. Roll out the second layer of dough and place it on the filling. Seal the edges of the pie. Mix egg yolk and a tablespoon of sour cream in a cup. Spread the mixture over the surface of the pie. Place the pie in a preheated oven and bake for 40 minutes at 180°C. Eat the finished pie cooled.

Recipe 3: Yeast Pork Pie

Pie from the “finger licking” series! Of course, you'll have to tinker. However, this always happens with yeast dough. There is an alternative option: buy ready-made dough in the supermarket. But it’s still better to cook it yourself, so that you have something to compare with later.

Ingredients

Dough: ½ liter of milk, 2 tbsp. sugar, 12 gr. dry yeast, 1 egg, 100 grams of butter, salt. You need to take about 6 cups of flour. The amount of flour is approximate. The dough should be soft and come away from your palms.

Filling: 800 grams of pork, 1 large onion, vegetable oil, 200 ml. meat broth.

To grease the pie - 2 yolks.

Cooking method

Cut the meat into large pieces and cook until fully cooked. This process will take about half an hour from the moment of boiling. At this time, you can heat the milk so that it is warm, but not hot. Pour half a glass of milk, add 1 teaspoon of sugar and all the yeast. Stir the mixture. After 10 minutes, a foam with a height of at least 2-3 cm should form in the glass with the mixture. During this time, you need to melt and cool the butter. In a large bowl, whisk together the egg and a pinch of salt. Add all the remaining warm milk, melted butter, all the sugar and the “appropriate” yeast mixture. Gently mix and add flour to knead the dough. Cover the dough with a towel in the same bowl and let it rise for about half an hour.

Remove the cooked meat from the broth and grind through a meat grinder. You can use a blender. Fry the chopped onion in vegetable oil. Add meat to the pan, another 3 tbsp. vegetable oil and broth. Mix everything and simmer covered for 7 minutes.

Pinch off a small piece of dough for decoration. Divide the remaining dough into two unequal parts. Roll out the slightly larger one on baking paper, after sprinkling it with flour. Transfer the resulting layer of dough along with the paper to a baking sheet. Lay out the filling, retreating 2 cm from the edge. Roll out a smaller layer and cover the top of the filling with it. Pinch the edges of the pie. Place dough decorations (roses and twigs) on the pie. Mix two egg yolks with a couple of teaspoons of water and brush the dough. Bake the pie for 40-45 minutes at 180°C.

Recipe 4: Greek minced meat pie

This pie is for those who simply don’t have free time. We ran to the supermarket, quickly bought all the ingredients, and prepared everything at home according to the recipe. From the start of cooking to the finished pie, only an hour will pass.

Ingredients

Dough: Frozen puff pastry.

Filling: Half a kilo of minced meat, 300 grams of cheese, 250 grams of feta cheese, 2 eggs, 2 pcs. onions, a bunch of dill, salt to taste, green onions and parsley if desired.

Cooking method

Fry the minced meat until completely cooked. Fry the chopped onions too and add to the minced meat. Place grated feta cheese and cheese, chopped herbs and raw eggs there. Try what you got. It is possible that salt will not be needed, but if it is not enough, add more salt to taste. Unroll the puff pastry and place half of it on a baking sheet. The next layer is the filling. Place the top layer of dough over the filling and pinch the edges of the pie. Bake in a heated oven for about thirty minutes at 180°C.

Baking paper or baking paper is a very convenient and modern solution for protecting a mold or baking sheet from dough and preventing baked goods from burning.

When choosing such paper, pay attention to the presence of a silicone coating on it. It is better if it is double-sided. The color of the paper should be brownish. If you take two sheets of good baking paper, they will slide with mutual friction.

If the filling releases a lot of moisture, it is better not to use baking paper, as the hot liquid will make it soggy. In these cases, foil is used.

The foil will protect the cake if it starts to burn on top. Just cover its surface with foil.
The readiness of the pie is determined using a match or toothpick. There should be no traces of raw dough left on it if you pierce the pie with it.

To prevent the surface of the pie from bursting, you need to pierce it with a fork several times before placing the pie in the oven.

“The hut is not red in its corners, but red in its pies” - it is very accurately said! For even the most elegant home will never feel cozy if it is not warmed by the aroma of homemade baked goods... Today we will talk about meat pies - nourishing, tasty and, oddly enough, very simple. It’s not surprising, because along with traditional pies, the preparation of which takes barely half a day, in modern cuisine there are very often recipes for quick pies with meat, which efficient housewives manage to prepare even for breakfast, it’s so simple!

In any case, whether you choose a recipe for a poured pie or quiche, or decide to cook according to the recipes of your great-grandmothers, a few tricks will definitely come in handy.

Be sure to sift the flour before kneading - the dough will be fluffier.

Try to avoid using margarine, use butter - your pies will not only taste better, but also be healthier.
If the dough recipe contains mayonnaise, try replacing it with sour cream, natural yogurt or kefir.
You can use any meat for the filling, as long as it is not too fatty.
Soften dry chicken meat - add 2-3 tbsp to the minced meat. 20% cream or a piece of butter.
It is convenient to bake meat pies on baking paper, foil or a special silicone baking mat. This will prevent your cake from burning on the baking sheet or pan. If you don’t have any of the above, grease a baking sheet or mold with butter and dust with flour.
If the surface of the pie begins to burn and is still far from done, cover the pie with foil.
Be sure to pierce the top of the pie in several places (with a fork or toothpick) to prevent it from bursting during baking.
Remove the finished meat pie from the oven, cover with a linen napkin and let stand for 10-15 minutes.
Meat pies made with yeast dough are best eaten completely cooled.

All you have to do is choose a recipe you like! Let's start with the simpler ones (remembering that "simpler" is not always "worse"!)

Meat pie “Nalivnoy”

Ingredients:
250 g flour,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
4 eggs,
100 g cheese,
½ tsp. soda,
1 tbsp. 6% vinegar,
salt.
Ground meat:
250-300 g of meat,
1 onion,
200 g champignons,
50 ml vegetable oil,
salt, spices - to taste.

Preparation:
Chop the onion and fry in vegetable oil, add chopped mushrooms, simmer until the liquid evaporates, add the ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add coarsely grated cheese, flour and soda, sour cream and mayonnaise, mix. Pour ⅔ of the dough onto a baking sheet greased with vegetable oil and sprinkled with flour, smooth it out, lay out the minced meat and fill with the rest of the dough. Place in an oven preheated to 200°C for 30 minutes.

Quick meat pie

Ingredients:
2 eggs,
1 stack flour,
1 stack kefir,
½ tsp. soda,
½ tsp. salt.
Filling:
300-350 g minced meat,
2-3 onions,

Preparation:
Mix the dough ingredients and beat until smooth and fluffy. Pour half the dough into a greased and floured mold, add raw minced meat mixed with chopped onion, salt and pepper, fill with the remaining dough and place in the oven preheated to 170°C for 40 minutes.

Meat pie with curd dough

Ingredients:
400 g fat cottage cheese,
2 eggs,
6-8 tbsp. vegetable oil,
2 tsp baking powder,
16 tbsp (with a slide) flour.
Filling:
1 kg mixed minced meat,
2-3 tbsp. vegetable oil,
1-2 tbsp. butter,
300 g cabbage,
salt, pepper - to taste.

Preparation:
Fry the minced meat in vegetable oil for 5-6 minutes, add shredded cabbage and simmer for another 10 minutes. Add salt and pepper, add butter and remove from heat. For the dough, rub the cottage cheese through a sieve, add the remaining ingredients, knead and put in the refrigerator, covered with film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and place in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Place the filling, intertwine strips of dough on top of it in the form of a lattice, place in an oven preheated to 180-200°C and bake for 40 minutes.

Open pie with meat (quiche)

Ingredients:

2 tbsp. butter,
200 g fresh mushrooms,
300-350 g mixed minced meat,
5 eggs
⅓ stack. heavy cream,
¾ stack. hard grated cheese,
salt, ground black pepper, garlic powder - to taste.

Preparation:
Roll out the thawed dough into a circle slightly larger in diameter than your baking pan, place it in the pan and form the sides. Place in a hot oven for 6-8 minutes. Reduce the oven temperature to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, simmer and add the minced meat. Mix well, add salt and pepper and place in an even layer on the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and place in the oven for 25-30 minutes. Serve hot.

Potato pie with meat “Zalivnoy” (Russian version of quiche)

Ingredients:
200 g mashed potatoes,
200 g flour,
1 egg,
1 tbsp. butter.
Filling:
500 g mixed minced meat,
2 sweet peppers,
2 onions,
1 tomato
½ cup cream,
½ cup milk,
2 eggs,
2-3 tbsp. tomato paste,
salt, ground black pepper, grated cheese - to taste.

Preparation:
Add butter, egg, flour to mashed potatoes and stir until smooth. Grease the baking dish with oil, place the dough, form the sides and place the mold in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, add salt and pepper. Cut the sweet pepper into cubes and lightly fry separately. Combine pepper and finely chopped tomato with minced meat and place on the dough. To fill, combine milk, cream and tomato paste, add an egg, beat, salt and pepper to taste and pour the filling into the mold. Sprinkle with cheese and place in an oven preheated to 200-220°C for 40 minutes.

Ingredients:
250 g sour cream,
250 g mayonnaise,
350 g flour,
3 eggs,
1 tsp soda,
salt.
Filling:
400 g meat,
250-300 g potatoes,
1 onion,
salt, ground black pepper - to taste.

Preparation:
For the filling, cut any lean meat, potatoes and onions into small cubes, mix, salt and pepper. For the dough, combine sour cream and mayonnaise, eggs and flour with soda and knead a thin dough. Grease the pan with oil, place half of the dough, place the filling on it, 2 cm from the edge, and cover with the remaining dough. Bake for 1 hour at 180°.

Boiled meat pie

Ingredients:
200 g butter,
200 g sour cream,
1 egg,
½ tsp. soda,
3 tbsp. Sahara,
3 stacks flour,
a pinch of salt.
Filling:
1 kg lean pork or veal,
1 onion,
salt, ground black pepper - to taste.

Preparation:
Boil the meat in salted water and grind it through a meat grinder instead of fried onions, add salt and pepper to taste. For juiciness, add a few tablespoons of broth. For the dough, melt and cool the butter. Mix sour cream with soda. Separate the whites from the yolks, beat them with sugar, then, without ceasing to beat, add the yolks. Stir sour cream and melted butter into the egg mixture and gradually add flour, adding it in portions. Knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer it along with the paper to a baking sheet. Place the minced meat on top of the dough and cover with the other half of the dough. Pinch the edges. Brush the top of the pie with a mixture of sour cream and raw yolk and place the pie in the oven, heated to 180°C, for 35-40 minutes. Cool. The pie turns out very juicy.

Greek meat pie

Ingredients:
1 package of ready-made puff pastry (preferably yeast),
500 g mixed minced meat,
300 g hard cheese,
250 g cheese,
2 eggs,
2 onions,
1 bunch of greens,
salt, ground black pepper - to taste.

Preparation:
Fry the minced meat in butter until cooked, mix with fried onions, add crumbled feta cheese and grated cheese, chopped herbs and raw eggs. Salt and pepper to taste. Divide the dough into 2 equal parts, roll out, place the filling on one, cover with the second part and pinch the edges. Bake at 180° for 30 minutes.

Meat pie with potato dough “Country”

Ingredients:
150 g potatoes,
150 g flour,
100 g butter,
500 g minced meat,
3 sweet peppers,
2 tomatoes
1 onion,
100 g cheese,
1 tsp ground sweet paprika,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes and mash them into a puree, add butter, flour and salt and knead into a loose dough. Fry the onion and pepper, diced, in vegetable oil until golden brown, place on a plate and fry the minced meat in the same oil until half cooked. Add vegetables, salt, pepper, add paprika. Roll out the dough and place in a greased pan (preferably a springform pan). Place the minced meat, top it with tomatoes, cut into slices, and sprinkle with grated cheese. Bake at 170-180°C for 40 minutes. Serve hot.

Meat pie “Roll”

Ingredients:
400 g ready-made puff pastry,
100 g butter,
1 kg mixed minced meat,
⅔ stack. chopped green onions,
½ cup dry white bread crumbs,
3 eggs,
⅔ stack. ketchup,
2-3 cloves of garlic,
1 ½ cups cereals (rice, pearl barley, wheat),
2 stacks chopped champignons,
1-2 tbsp. vegetable oil,
1 stack diced onion,
salt, ground black pepper, spices and seasonings - to taste.

Preparation:
Combine minced meat, green onions, crackers, 2 eggs, ketchup and garlic, salt and add spices to taste. This is the first minced meat. Cook crumbly porridge from cereals. Fry mushrooms and onions in vegetable oil, add salt and pepper to taste and combine with porridge. This is the second stuffing. Roll out the defrosted dough as thin as possible on a towel, grease with butter, lay out the first minced meat 1.5 cm thick, and place the minced cereal and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Place the roll on a baking sheet, seam side down, brush with beaten egg and place in an oven preheated to 180-200°C for 30 minutes. If you think the pie will be too big, reduce the ingredients by half or divide them into two pie rolls. Cool the finished pie.

And finally, a classic of the genre - meat pies with yeast dough. A great opportunity to gather the whole family around the Sunday table!

Yeast pie with meat

Ingredients:
500 ml milk,
2 tbsp. Sahara,
1 pack of dry yeast,
1 egg,
100 g butter,
5-6 stacks. flour.
Filling:
800-900 g lean pork,
1-2 onions,
200 ml meat broth,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the meat into large pieces, cover with cold water and boil until tender. Meanwhile, in ½ cup. dissolve 1 tsp warm milk. sugar, add yeast and let rise. Melt the butter and cool. Pour the egg, shaken with salt, the remaining milk and sugar, melted butter into the yeast, stir and, gradually adding flour, knead the dough. Leave to rise in a warm place under a napkin. Turn the meat through a meat grinder, mix with onions and broth fried in vegetable oil, add salt and pepper and simmer for 5 minutes under the lid. Cool. Divide the risen dough into two unequal parts. Roll out the larger part to the size of the baking sheet, place the filling on it, cover with the second part of the dough and pinch the edges. Brush the surface with yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.

Meat pie "Rümer" (or "Family")

Ingredients:
500 g flour,
250 ml milk,
50 g sour cream,
50 g butter,
2 yolks,
20 g fresh pressed yeast,
1 tbsp. Sahara,
a pinch of salt.
Filling:
600-700 g of prepared mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.

Preparation:
For the dough, add salt, sugar, yeast, 150 g of flour and yolks to the milk, mix and let rise for 1.5-2 hours. Place warm sour cream, softened butter, remaining flour into the suitable dough and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, simmering the products until half cooked. Salt and pepper to taste. Knead the risen dough, cut it into balls weighing 25-30 g and form pies with various types of filling. Dip them into the melted butter and place them tightly in the pan, alternating, filling the pan ⅔ full. Let sit and place in a hot oven for 30-40 minutes. The pie is eaten by separating it into small pies. Alternatively, you can prepare such a pie not in the form of small pies, but in the form of a surprise pie: roll out the dough in the form of several long strips 8-10 cm wide and 25-30 cm long. Place one type of minced meat on each strip and pinch the edges so that you get long “sausages”. Place the “sausages” in the pan, starting from the center, placing them in a circle and alternating them. Bake a pie. Serve by cutting into slices like a cake. Your guests will be left scratching their heads trying to figure out how you managed to hide the filling in the pie like that!

Happy baking!

Larisa Shuftaykina

Pie is one of the most popular dishes in the world. It is prepared not only for special occasions, but also in everyday life. For everyone who wants to pamper their loved ones with something unusual and tasty, we suggest preparing meat pie in the oven. There are many recipes for this dish, so we will consider only the most interesting ones.

Minced meat pie in the oven

To prepare a delicious meat pie for 6 servings you will need two hours of time and the following products:

the minced meat itself is 300 g (you can use ready-made, but it’s better to make it yourself);
one onion;
200 g flour;
200 ml milk;
a hundred gram pack of margarine;
chicken egg – 2 pcs.;
2 tsp. tablespoons of dry yeast (heaped);
butter 20-30 g;
salt, sugar and ground black pepper.

Preparation:

The recipe for dough for meat pie in the oven is basically not much different from sweet pies. First, grate the margarine on a coarse grater (it is advisable to cool it well before doing this). Beat one egg with a whisk and add to the margarine. Dissolve yeast in warm milk, add 1 tsp. spoon of salt, 1 tbsp. a spoonful of sugar and a little pepper. Pour this mixture over the egg and margarine and slowly add flour.
Knead the thick dough and place it in the refrigerator for about an hour.
While the dough is cooling, you need to prepare the filling. Peel the onion and cut into small cubes. Fry it in oil over medium heat for about 5-7 minutes. Then add the minced meat to the onion and keep in the pan for another 10 minutes until the meat slightly changes color. After this, let the filling cool slightly.
After an hour, remove the dough from the refrigerator and roll it out well to form an oval. Place minced meat with onions in the center. Cut the edges of the dough into strips in 2 cm increments and overlap the filling with them. Brush the top of the pie with egg yolk and bake it in the oven for 40-45 minutes at 175 degrees. Wait until the puffed dough has cooled slightly before serving.

How to cook a meat pie in the oven in a hurry

If you're short on time and need to impress everyone with your cooking skills, make a meat pie for 6 people in less than an hour.

For the test, take the following products:

sifted flour 250 g;
mayonnaise and sour cream 3 tablespoons each. spoons;
4 eggs;
100 g hard cheese
0.5 tsp. spoons of soda + vinegar or lemon juice to extinguish;
salt.

To prepare the filling you will need:

250 g meat;
200 g champignons;
onions 1-2 pcs.;
butter 30 g;
salt and spices to taste.

It is advisable that all products are at room temperature - this will help speed up the cooking process.

Preparation:

So, lightly beat the eggs and, continuing to stir, add mayonnaise, sour cream, slaked soda, salt and flour. Mix all ingredients thoroughly until the consistency becomes homogeneous. Cut the onion into squares and fry in a frying pan. At this time, wash and cut the mushrooms into small pieces and place them with the fried onions. Grind the meat and add it to the rest of the filling, sprinkle with spices and salt. Fry all ingredients until half cooked for another 7-8 minutes.
Turn the oven to 180 degrees to preheat. Take out a baking tray or baking dish and grease the bottom with oil (you can sprinkle with flour or line with baking paper). Pour half of the batter into it, then add the fried filling and pour in the remaining mixture. Bake in the oven for 25-30 minutes at 200 degrees. Then place on a plate and let cool.
You can serve meat pie not only as a main course, but also instead of bread as an addition to the broth.

Recipe for meat pie with lamb in the oven

Ingredients:

for test:

butter - 1/2 cup
sour cream - 1 cup
egg - 1 pc.
baking soda - 1/4 tsp
salt - 1/4 tsp.
flour - 2.5 cups

For filling:

lamb - 450 gr
lokovitsa - 2 pcs.
potatoes - 2 pcs
salt - 1 tsp.
black pepper - 1/2 tsp.
cumin - 1/2 tsp.
egg - 1 pc.

Preparation:

In a medium bowl, whisk together melted butter, sour cream, 1 egg, baking powder and salt.
Add the first 2 cups of flour and see if you can knead a very soft dough that will not stick to your hands or the sides of the bowl.
If this is not enough, add the remaining flour and continue kneading.
Divide the dough into 2 parts. One part should be slightly smaller than the other. Wrap them in plastic wrap and set aside.
Preheat oven to 375 degrees.
Finely chop the onion.
Cut the meat and potatoes into small cubes. Add spices and mix everything well.
Roll out most of the dough onto a baking sheet after dusting it with flour.
Fill the pie with filling. Leave some space around the edges.
Cover the filling with the second part of the dough and seal the edges.
Mix the egg with a small amount of water and brush the top of the pie with a brush.
Make small cuts. Bake the pie until golden brown.

Delicious meat pie

You know - I really love delicious food! True, I still haven’t finally decided what I love more – either eating it or cooking it. Well, while I’m deciding, I’m collecting recipes for various delicacies into my collection.

This time there will be meat pie, prepared by one sweet girl (alas, not mine). She recorded the cooking process with a camera, which undoubtedly speaks of her generosity. After all, as some greedy cooks usually do: they prepare delicious dishes on the sly, according to an exclusive recipe that they don’t tell anyone. Well, who benefits from this?!

However, all my friends and acquaintances are not like that, they are kind, happy to share their little secrets of the art of cooking, and I am already sharing them with you.

Preparation:

It all starts with taking flour and margarine. The flour is sifted into the cut pieces of margarine.
Then everything is carefully rubbed by hand.
You also need to prepare sour milk (or kefir), egg, soda, salt, sugar.
All this is thoroughly mixed (just don’t overdo it with soda, salt and sugar - you only need to add a pinch of each ingredient! However, everyone has different tastes), and poured into the grated flour and margarine.
Then everything is thoroughly mixed until a homogeneous mass is obtained, popularly called dough, which is formed into a ball and carefully wrapped in cellophane film.
While the dough is ripening, we begin filling the pie. To do this, we prepared meat, onions and potatoes in advance.
We cut everything cooked into very small cubes (using a meat grinder is strictly not recommended!) and mix:
We remember the dough, divide the ball into two parts - one a little larger, the other smaller. We roll out the larger part, which will serve as the base of the pie.
Spread the filling evenly onto the resulting crust.
Place a thinner crust on top of it, obtained by rolling out a smaller portion of dough. We openly fasten the edges of the cakes. Using a fork, make light punctures all over the surface to allow steam to escape from inside the cake:
Now put the resulting mixture in a heated oven and wait 30 minutes at a temperature of two hundred degrees. After we have drooled with impatience, in a semi-conscious state we crawl to the oven and pull out our finished delicacy.
We wait a little more (some people, alas, don’t do this) for the pie to cool, cut it into neat squares, put it on plates and treat it to your loved ones.

That's all! I deliberately do not name the proportions of the components, since they depend on the number of your favorite ones - the more there are, the more flour and everything else you should take.
Bon appetit!

And, of course, many thanks to the girl, whose name I will not name due to strict secrecy.

P.S. To enhance the taste, namely to increase the amount of juice (not gastric juice!), it is recommended to add finely chopped white cabbage to the pie filling.

Quick meat pie

You don’t need to complete a chef’s course to cook quickly meat pie at home! A very convenient dough recipe - just mix the ingredients and pour into the mold. And you can make the filling to your taste and color). Today we'll make it with pork and potatoes.

Ingredients for a quick meat pie

For the test:

Mayonnaise – 250g
Sour cream – 250 g
Egg – 3 pcs
Flour – 300-350 g
Baking powder – 2 tsp

For filling:

Pork – 300 g
Potatoes – 400 g
Onion – 1 piece
Salt, pepper - to taste

How to cook:

Mix mayonnaise and sour cream in a cup. Add eggs, salt and mix.
Mix flour with baking powder and sift into dough. Mix thoroughly. The dough is not thick. For now, leave it aside and prepare the filling.
Cut raw meat into small cubes.
Peel the onion and chop finely.
Peel the potatoes and cut into small cubes.
Mix potatoes, meat and onions. Add salt and pepper.
Grease the baking dish with oil. Place half of the dough into the mold.
Then we lay out our filling.
Place the remaining dough on top and level it out.
Place in an oven preheated to 180 degrees and bake for an hour. Let the pie brew for a few more minutes and serve!

Bon appetit!

Cheese and meat pie from yeast dough “Sunflower”

Oh, these pies, rich, puff pastry and sour cream, with fish, cabbage, fruit or cottage cheese - is there anyone in the world who is ready to resist such homemade baked goods? But even absolute sweet tooths know that the main winner of the culinary hit parade is a pie with minced meat in the oven.

What kind of meat is better to take? It depends on personal taste preferences. In different countries, such dishes are prepared according to special recipes. For example, in England, the main fans of traditions bake a closed pie from shortcrust pastry, and put fried beef and kidneys with mushrooms and mustard inside. For the filling of Ossetian pies you will need lamb; in Ireland, housewives will prefer pork with celery.

Not only every country, but also every family has its own recipe for a meat pie in the oven. Chilean cooks have always used cornmeal, poultry and ripe olives for their pastel do choclo. In Italy, lightly smoked brisket, tomatoes and zucchini were added to fresh chicken.

The most difficult in terms of filling will probably be the signature Scottish meat pie. The mountaineers, whom their neighbors once considered almost ascetics, were in fact outspoken gourmets - for their baked goods they took partridge meat, bacon, fresh pork belly, rabbit meat, red wine and nutmeg.

As for domestic cuisine, here too there were some conventions - traditional Russian kulebyaka since ancient times was prepared from baked goods, chicken with herbs and buckwheat porridge was baked inside it. But when creating pies, preference was given to beef.

Ingredients for making Sunflower pie:

minced chicken or pork – 250 g;
wheat flour – 400 g;
milk – 200 ml;
chicken egg – 2 pcs.;
dry yeast – 5 g;
butter – 50 g;
onion – 1 pc.;
garlic – 2 cloves;
poppy seed – 1 tbsp;
hard cheese – 100 g;
sugar – 15 g;
salt – ½ tsp;
seasoning for minced meat;
sunflower oil – 3 tbsp.

Preparation

We prepare yeast dough using an accelerated method.
To do this, melt the butter in a water bath. Beat one egg into the heated milk, add sugar, salt and a teaspoon of dry yeast.
Stir well and pour in the melted butter.
Sift the flour and knead the dough.
Cover the well-kneaded dough with film or a towel and place in a warm place.
Fry the minced meat in a frying pan, occasionally kneading with a spatula.
Finely chop the onion and add it to the almost finished minced meat.
To make the meat filling for the pie juicy and at the same time have a coherent structure, add 3 tablespoons of water and 2 teaspoons of flour to the frying pan with the minced meat.
Salt, add spices and continue cooking for another 6 minutes.
This recipe for minced meat pie includes two fillings. We just prepared the first one, and for the second we grate the cheese and mix it with grated garlic.
To grease the dough, separate one yolk and beat it until smooth.
The dough has risen and doubled in size.
We divide it into two equal parts, each of which we roll out with a rolling pin on a table sprinkled with flour into cakes 10 mm thick. Using a plate of the largest possible diameter, trim the edges of the dough. You should end up with two absolutely identical circles.
Grease a baking sheet with oil and use a rolling pin to transfer one of the cakes onto it.
We mark the middle with a small saucer, lightly pressing it into the dough, while the width of the dough from the middle to the edge should be at least 5 cm.
We spread the pre-prepared fillings. Place the minced meat in the middle of the circle and grated cheese around it. We try to place the cheese so that it does not extend beyond the crust.
Cover the top with the second cake layer and mark the middle with the same saucer, lightly pressing it into the dough.
Without removing the saucer, we make identical cuts radiating from the saucer like rays of the sun.
We close each of the resulting petals along the edge, and on one side lightly pressing the dough with our fingers.
We turn the petals inside out, placing them on the sealed side and slightly moving the edges to the sides. We process all the petals in this way, turning them all in one direction.
Brush the resulting sunflower-shaped cheese and meat pie with beaten egg and sprinkle the middle with poppy seeds.
Bake for half an hour in a preheated oven at 180 degrees. You can eat it both hot and cold.

Bon appetit!

Advice from the Culinary: the most important thing is juiciness!

If you are going to make a pie with minced chicken, then most likely you will take the pulp from the breast. It is a little dry, but here the addition of pork will be unnecessary. Chicken itself is considered dietary meat, so you shouldn’t “weight” a healthy dish. In this case, I advise you to fry the minced meat not in vegetable oil, but in butter, and don’t skimp on the onions - it will turn out juicy and very tasty!

One of our favorite pies. Mom mastered it when we lived in Georgia, so I suspect the recipe is closely related to Georgian traditions. I cook it very often, but usually for dinner, so I still can’t get enough daylight to photograph it in all its beauty. At a certain stage, I realized that no matter how hard I try, I won’t be able to convey to you through the monitor the crazy aroma that spreads throughout the kitchen when this pie is in the oven... I understood - and gave up: I show what I have, in the hope that you'll take my word for it.

The pie turns out large enough - on a standard baking sheet.

Ingredients:

1 kg flour;

15 g yeast;

50 g sugar;

400 ml warm water;

a pinch of salt;

100 g butter;

1 kg of meat (pork, turkey, chicken, veal);

3-4 onions;

1 tsp. utskho-suneli;

1 tsp. ground coriander;

1 tsp. black pepper;

salt to taste.

Mix the dough from these ingredients. I trust the bread maker to do all the work, I am completely satisfied with the result.

We cut the meat into small pieces. You can, of course, lazily make minced meat, but I don’t recommend it: it won’t be the same. The juiciness of the filling depends greatly on how you approach the issue of preparing the filling.

Cut the onion into small cubes, mix with meat and spices. Add salt and leave to marinate for an hour.

Has the dough risen? We divide it into two almost equal parts, roll out the larger one into a layer the size of a baking sheet, and transfer it to a greased sheet.

Distribute the filling on top.

Roll out the second piece of dough, cover the pie, pinch the edges. We make several cuts in the middle - the juice will boil.

Leave the cake to proof for 20 minutes, then place it in an oven preheated to 170 degrees and bake for about an hour.

When ready, grease the surface with butter.

We eat carefully, trying not to swallow our tongue.

The pie is very juicy and aromatic. If there is something left over the next day, then, of course, it is also eaten with gusto (the top photo was taken the night after), but still this pie must be eaten immediately, piping hot and hot.

Homemade baking is something special that gives your home a special aroma and atmosphere. Perhaps there is nothing tastier than juicy pies. They are very tasty and satisfying. Each nation has its own recipes for meat pies. Of course, not all of them are easy to implement. Some of them require a lot of time and effort to prepare. However, among all the variety, you can now find simple recipes for simple meat pies, which modern housewives happily use.

If you are planning to cook a pie with meat filling, then you should use the recommendations of experienced chefs:

Flour should always be sifted as the dough will be much fluffier.
Some recipes suggest using margarine. However, it is better to take oil. Then the pie will not only be much tastier, but also healthier.
There are recipes using mayonnaise. Try replacing it with kefir, full-fat sour cream or natural yogurt.
The meat filling is very important for the pie. Much of the success of baking depends on it, although the dough also plays a role. You can use absolutely any meat for the filling. The main thing is that it is not too greasy.
Dry chicken meat can be softened by adding three tablespoons of heavy cream or a piece of butter to the minced meat.
It is convenient to bake meat pies on parchment, on a silicone mat or on foil, since the baked goods will never stick to the bottom or burn.
If you notice that the surface of the baked goods has begun to burn, and the end of cooking is far enough away, you can cover the cake with foil.
The top of the baked goods should always be pierced with a fork or toothpick. This simple method will prevent the cake from bursting during baking.
The finished product must be removed from the oven and left to cool, covered with a towel.
Yeast pies are best eaten when they have cooled down.

Bulk pie

There are a variety of recipes for pies in the oven with meat filling. Among them, the most popular are those that are easy to implement. In a fast paced life, we don’t always have the opportunity to devote a lot of time to preparing even the most delicious dish. One of the fastest options is jellied pie.

Ingredients:

three tbsp. l. sour cream and mayonnaise;
flour (275 g);
four eggs;
cheese (135 g);
soda;
vinegar.

Meat filling for pie:

meat (330 g);
champignons (230 g);
bulb;
vegetable oil;
spices and salt.

To prepare minced meat, you will definitely need onions. We peel it, chop it and fry it in vegetable oil. Then add chopped mushrooms. Simmer the mixture over medium heat until the liquid disappears completely. Then add the meat minced in a meat grinder and fry it for ten minutes. This minced meat is very tasty. We leave it to cool and begin preparing the dough.

Beat the eggs, adding grated cheese, sour cream, mayonnaise, flour and soda. The result is a homogeneous mass. Grease the bottom of the mold with oil and pour out half of the dough. We spread the minced meat and fill the layer of dough again. The meat pie cooks in the oven in just over half an hour.

Ossetian pies

Ossetian pies are known far beyond the borders of Ossetia itself, where a woman who knows how to cook very tasty national pastries is considered a good housewife. The meat filling for Ossetian pies is always prepared on the basis of beef. Ideally, you can use mixed minced meat. There are other fillings for national baked goods, for example: cheese, potatoes, beet leaves.

Ingredients:

kefir (230 ml);
flour (420 g);
dry yeast (two tsp);
soda;
salt;
vegetable oil;
minced beef (410 g);
ground pepper;
a bunch of cilantro;
garlic.

We will prepare the dough using warm kefir. Add soda to it and wait until foam appears. If ayran is used as a basis, then soda is not used. Pour sifted flour into a bowl, add yeast, salt, vegetable oil and kefir. Knead the dough and let it sit. It will rise and increase in volume. You just need to cover it with film or a towel.

We will use minced beef as the filling for the yeast pie. Add pepper, salt, cilantro, garlic to it. You can also add cheese.

Divide the dough into five equal parts, rolling each of them into a round ball. Let the pieces stand for another fifteen minutes. After the specified time, we begin to roll out round cakes, in the center of which we place the minced meat. The amount of filling should be the same as the amount of dough. Next, close the edges to the center and roll out the cake. A hole is made in the middle of the cake to allow steam to escape.

Bake the flatbreads in the oven for up to forty minutes. Pies with Ossetian cheese are prepared a little faster.

The finished cakes are generously greased with oil and stacked one on top of the other.

Potato and minced meat

For a meat pie, the filling is very important. The tastier it is, the better the dish you will get. A good minced meat filling recipe allows you to prepare unforgettably tasty and aromatic baked goods. According to experienced chefs, potato and meat mixture is the best option for pies.

Ingredients:

minced minced meat (420 g);
two potatoes;
bulb;
salt;
ground pepper.

Peel the potatoes, wash them and cut them into small cubes. It is thanks to this vegetable that the minced meat is very tender. Next, cut a large onion into small cubes. You can’t put it through a meat grinder, because then the baked goods won’t be juicy.

Next, mix the prepared minced pork with potatoes and onions. Our housewives most often prefer to use pork as the basis for the filling. This is due to the fact that its meat is tender and quite fatty, and therefore perfect for savory dough.

Add pepper and salt to the minced meat, then knead it. If you want to get an even juicier dough, you can add a little water. As you can see, the meat filling recipe is simple.

Boiled meat filling

The good thing about this meat pie filling is that you can add liver to it to add a new flavor. In addition, you can add other ingredients, getting a new option each time (boiled egg, rice, cheese, boiled rice, etc.).

To prepare the filling for a meat pie, you need to leave a couple of spoons of the broth in which the meat was cooked. The finished mass should not be dry, but at the same time, you should not overdo it with liquid. A filling that is dry will not taste good in the pie, and a filling that is too wet will prevent the dough from rising.

Ingredients: carrots, boiled meat, onions, vegetable oil, broth (5 tbsp.), black pepper, salt.

The finished product must be crushed. All available options are suitable for this: a blender, a meat grinder or a knife. Cut the onion into small cubes and grate the carrots. Fry vegetables in vegetable oil. As soon as they acquire a golden hue, add meat to them and cook for a few more minutes. Since we have already boiled the meat in advance, there is no point in simmering it on the fire for a long time. Mix the filling well and add a little broth. It should be moderately moist, but not too liquid. Add salt, herbs and spices. Based on this minced meat, you can cook any meat pie in the oven or even pies.

Pie with boiled meat

This recipe for minced meat pie is designed for using ready-boiled meat.

Ingredients:

butter (220 g);
sour cream (220 g);
soda;
egg;
flour (three glasses);
salt;
sugar (3 tbsp.).

For filling:

bulb;
lean pork (you can take veal);
pepper;
salt.

Before preparing the pie, the meat must be boiled in lightly salted water. After this, it is passed through a meat grinder along with fried onions. Spices and salt are added to the filling. You can also add a few tablespoons of broth for more juiciness.

When the minced meat is ready, you can start preparing the dough. Heat the butter and leave it to cool. Add soda to sour cream. Beat the whites with sugar, and then gradually add the yolks. Add sour cream and melted butter to the egg mixture. Gradually add flour in portions and knead the dough. We divide it into two equal parts. We roll out one of them on parchment and place it together on a baking sheet. Place the minced meat on top and cover the pie with a second layer of rolled out dough. The edges are closed and the pie is sent to the oven. It turns out very juicy.

Country pie

This recipe for minced meat pie, made with potato dough, is incredibly tasty.

Ingredients:

flour (160 g);
potatoes (160 g);
butter (120 g);
minced meat (530 g);
sweet pepper (3 pcs.);
two tomatoes;
ground paprika;
cheese (120 g).

Boil the potatoes and turn them into puree. Next, add butter, salt and flour into it, kneading the dough.

Fry sweet peppers and onions in vegetable oil until golden brown. Next, remove the vegetables onto a plate, and fry the minced meat in the same oil until half-cooked. Add vegetables, pepper, salt and paprika to the mixture.

Roll out the dough into a layer and place it on a baking sheet. Place minced meat and tomatoes cut into slices on top. Sprinkle everything with cheese. The pie takes about forty minutes to prepare.

Puff pastry meat pie

Layered pie with meat filling is prepared on the basis of yeast-free puff pastry. The baked goods turn out tasty and juicy. The pie is good for those who are on a diet, since it does not contain as much dough as its yeast counterparts.

Ingredients:

minced chicken (you can use any type of meat, 530 g);
potatoes (270 g);
puff pastry (440 g);
garlic;
sesame;
egg;
salt;
ground pepper.

You can use any meat to make the pie. With mixed minced pork and beef, the baked goods are more filling and nutritious. And for a lighter option, you can use chicken filling.

Transfer the prepared minced meat into a container, add salt, pepper and egg. Mix the mixture thoroughly with your hands. Peel and chop the potatoes on a grater or in a food processor, chop the onion quite coarsely. We transfer the vegetables into the minced meat and mix everything again.

We take out ready-made puff pastry, which can be purchased at any supermarket. If it is formed in the form of one sheet, divide it into two equal parts. Place one layer on a baking sheet and apply the meat filling on it. Cover the top with a second sheet of dough and pinch the edges. Sprinkle the pie with sesame seeds and bake. Baking takes no more than 50 minutes to prepare. It can be served not only hot, but also chilled.

"Burek in Serbian"

Burek pie recipes are very popular in countries such as Greece and Türkiye. We suggest trying the Serbian version.

Ingredients:

water (320 ml);
flour (three glasses);
salt;
garlic,
minced meat (180 g);
salt pepper;
cheese (you can take Adyghe cheese, feta cheese or hard varieties, 120 g);
greenery.

Let's start cooking with the dough. In a wide container, mix flour, salt, add water. Knead the dough and then leave it for a couple of hours. Then we divide the mass into equal parts, rolling each of them into a ball. We wet our hands with vegetable oil and form cakes. We put them in a pile and leave them to rest.

In the meantime, let's start preparing the filling. Add garlic, onion, pepper, parsley, and salt to the minced meat. Grind the cheese using a grater.

After half an hour we return to the flatbreads. We spread each one so as to maximize its diameter. Next, use your hands to stretch the edges of the dough so that it becomes transparent. We fold this piece into an envelope and leave it, from which we will form the bottom of the burka.

Now we take a new flat cake, roll it out, and put the “bottom” we just prepared in the middle. Place cheese and minced meat on top. We wrap the edges with an envelope. We do the same with the rest of the flatbreads. Lubricate each burek with vegetable oil mixed with chopped herbs and garlic. The pie is baked in the oven for about 20 minutes.

Lavash pie

You can make an excellent multi-layer pie from pita bread. It is filled with a mixture of rice, mushrooms, chicken fillet and cheese. And the topping of the culinary masterpiece is the creamy filling. The pie is very rich, has a lot of filling, and its taste is very reminiscent of julienne.

Ingredients:

one thin pita bread;
chicken fillet (420 g);
mushrooms (380 g);
cream (120 ml);
rice (140 g);
tomato;
salt;
cheese (180 g);
basil.

For filling:

flour (2 tbsp);
two eggs;
cream (230 ml);
garlic powder;
basil.

Fry the chopped onion in a frying pan until golden brown, add finely chopped chicken fillet, fry everything together for about five minutes. Next, add the chopped mushrooms. You can use champignons or any wild mushrooms. Simmer everything together for another ten minutes, and then add cream and basil. After a couple of minutes, turn off the heat.

Wash the rice and boil until tender, then add it to the minced meat and mix. Cut the Armenian lavash sheet into pieces that fit your baking dish. We place one sheet on its bottom, apply a layer of filling on it, sprinkle it with cheese. Next, lay out the remaining parts of the pita bread in layers, alternating them with minced meat. Place the tomato cut into slices on the top sheet.

In a bowl, mix all the ingredients for the filling, then pour the finished mixture on top of the pie. Decorate the dish with cheese shavings. Bake the pie for about 35 minutes until a delicious crust appears. Let it cool slightly in the mold, then remove it from it and serve.

Open meat pie

We offer a simple option for preparing an open meat pie with peppers and tomatoes.

Ingredients:

pork shoulder (530 g);
tomatoes (280 g);
bell pepper (three pcs.);
heavy cream (380 ml.);
four eggs;
three onions;
cheese (130 g);
2 tbsp. l. tomato;
a teaspoon of dry thyme;
pepper, sunflower oil;
1/2 tsp. nutmeg.

Wash the potatoes, dry them and wrap them in foil. Together with the peppers, bake them in an oven preheated to 200 degrees. If the potatoes should be kept until cooked, then we take out the pepper as soon as the skin begins to peel off. Next, we clean it and cut it into pieces. Dip the tomatoes in boiling water, remove the skin and cut into any shape. Grind the onion and meat. Cut the butter into cubes and place it on a plate in the refrigerator. Next we need a saucepan. Fry the onion in vegetable oil. After it turns golden, add meat to it and fry until cooked. Salt the minced meat, add thyme, then add pepper and tomatoes. Mix everything. At the very end, add tomato paste, simmer for a few minutes and turn off the heat. Cover the saucepan with a lid and leave the filling to cool.

The potatoes are already ready by then. We clean it and grind it on a grater. Add flour to it (a glass of flour goes for one pie) and a teaspoon of salt. Add the egg and butter from the refrigerator to the potato mixture. Next, knead the potato dough with your hands. Roll it out into a layer of the required size and place it in the mold, covering the side surfaces. Place all the filling on top.

As a filling we use a mixture of two eggs and cream. Add nutmeg to the mixture and pour it onto the pie. At 200 degrees, the pie is cooked for at least thirty minutes. You can sprinkle the baked goods on top with grated cheese and put them in the oven for five minutes to get a beautiful crust.

with minced meat

Ingredients:

minced pork (480 g);
greenery;
three eggs;
carrot;
two large potatoes;
kefir;
salt;
flour (280 g);
baking powder;
sugar (3 tbsp.).

Cut the carrots into circles and the onions into rings, taking them apart. Fry the vegetables in a frying pan, then add the prepared minced meat to them. The mass must be simmered until fully cooked.

Meanwhile, peel the potatoes and cut them into thin slices.

Mix flour with eggs, add baking powder, sugar and salt. Mix the ingredients and add milk or kefir. The consistency of the dough should resemble sour cream, since we will be pouring it into the products.

Place part of the potatoes on the bottom of the mold or baking sheet, then all the filling from the frying pan on top, and then the other half of the potatoes. Salt and pepper the mixture, add chopped herbs. Pour batter on top. Cook the pie at 200 degrees for at least forty minutes. After finishing the baking process, do not rush to take out the pan, let it sit in the oven for a little longer.