How to bake a delicious meat pie. Classic meat pie in the oven

Who would refuse a piece of delicious homemade pie? And if it also contains meat, you will lick your fingers. Can't wait to cook and treat your family? Step-by-step recipes for meat pie with yeast and jellied dough will help you easily cope with the task.

Step-by-step recipe for meat pie in the oven - general principles

Meat pie can be made from pork, chicken, beef. It is advisable that the meat be semi-cooked: the selected piece can be pre-twisted, boiled and cut, boiled and twisted - at your discretion.

For taste, in addition to meat, onions, raw or fried, are added to the filling. You can also experiment and add vegetables, cereals, and mushrooms. All selected products are pre-boiled and chopped if necessary.

You shouldn’t put a lot of spices in the pie, just black pepper, salt, and you can add dried herbs and herbs.

This pie is made primarily from yeast dough. This will take a little time to knead and rise the dough. However, if you don’t want to bother with the yeast mass, you can make a jellied pie, where the filling can be the same, but the dough itself is kneaded quickly and is ready for baking right away.

A meat pie cooked in the oven can become the main dish for lunch or dinner, in which case it is served hot. The cooled pie will be a wonderful hearty treat for tea.

1. Meat pie in the oven: step-by-step recipe using yeast dough

Ingredients:

15 tablespoons of flour;

Milk -300 ml;

Half a stick of butter;

Sunflower oil - three tablespoons;

30 grams of sugar;

20 grams of salt;

Instant yeast - 30 grams.

For the filling:

Lean pork - a small piece;

Onion head;

A piece of butter;

Flour - ten grams;

Half a glass of medium fat cream.

To frost the cake:

One egg;

Two tablespoons of purified water.

Cooking method:

1. First of all, knead the yeast dough: well-risen and “rested” dough is the key to a lush and tasty pie. Place the butter in a small metal mug, place it on the stove over medium heat, and melt. As soon as the butter melts, pour in the sunflower oil and stir. If you don't have butter, you can use any butter margarine, then there is no need to add vegetable oil. Pour salt and sugar into the oily liquid, stir well, then pour in the milk. Cool the resulting mixture a little so that it is slightly warm, and add the yeast, stir again well so that the yeast is thoroughly dissolved. Slowly add the sifted flour. First, mix the dough with a fork, and when it becomes thick, knead it with your hands, and to prevent the dough from sticking to your hands too much when kneading, grease your palms with sunflower oil. Be sure to stretch the dough with your hands while kneading, roll it into a ball for at least five minutes, the mass should eventually turn out soft, elastic, and pliable. Cover the well-kneaded dough with a towel slightly moistened with water and place it in a well-heated place, for example, on a window in the summer or near a heating device in the winter, to rise for about 1.5 hours.

2. While the dough is rising, make the filling for the pie: rinse the pork, cut out, if necessary, excess fat and veins (for the pie, it is better to use tenderloin or pulp from the hind leg, shoulder blade). Place the meat in a metal container, pour in water, add a little salt and cook after boiling until done, about 40 minutes. If during this time the meat does not become tender, you can leave it to cook for another twenty to thirty minutes.

3. Remove the finished meat from the pan, cool, and grind through a meat grinder or in a food processor with a special attachment for chopping meat.

4. Peel the onion, cut into small pieces, place in a frying pan, pour in sunflower oil, sauté until light brown. Lightly salt the finished onion and place it in the chopped meat, mix well.

5. Take a metal mug, put the butter needed for the filling into it and melt it over low heat. When the butter becomes liquid, pour flour into it, stir quickly so that no lumps form and pour in cream at room temperature (cream can be replaced with high-fat milk). Whisk the mixture thoroughly and boil, stirring continuously, over moderate heat.

6. Cool the prepared cream sauce, pour into the minced meat, stir well until it has a homogeneous soufflé-like consistency. If you wish, you can sprinkle the filling with black pepper, or add some spices to taste and add a little more salt.

7. Once the dough has doubled in volume, knead it a little with your hands on a floured table. Divide the dough into two equal halves.

8. Roll one half into a flat cake one centimeter thick and place it on a flat baking sheet lined with parchment.

9. Place the meat filling on top and smooth it over the entire surface with a spoon.

10. Cut a little dough from the second part of the dough and set it aside, and roll out the rest of the dough into the same flat cake as the first. Cover the cake with it, pinch the edges tightly, making a pigtail pattern.

11. Break an egg into a clean cup, pour in a couple of tablespoons of water, and beat with a fork. Using a special pastry brush, brush the surface of the pie with the prepared egg mixture.

12. From the remaining piece of dough, make decorations for the pie: separate a small piece of dough, roll it into a ball and roll it out thinly, then use a sharp knife to cut out a leaf of any shape (elongated or rounded). Make patterns in the form of stripes on the leaves. And use exactly the same technology to make the remaining leaves. Place the resulting leaves in a beautiful pattern on the pie. Do not grease the decorations on the cake with anything. Instead of leaves, you can cut out different flowers or other patterns from the dough according to your desire and imagination.

13. Place the baking sheet with the pie in a hot oven for 35 minutes, bake at moderate temperature.

14. Remove the finished meat pie from the oven and cool directly on the baking sheet.

15. To serve, cut the pie into medium-sized pieces and serve with tea or warm milk.

2. Jellied pie with meat in the oven: step-by-step recipe using kefir

Ingredients:

For the dough:

Low-fat kefir - 400 ml;

Salt - ten grams;

Flour - 25 tablespoons;

Three eggs;

Baking soda - 20 grams.

For the filling:

Pork with fat - a small piece;

Three onions;

Fresh tomatoes - two pieces;

Ten grams of salt;

Sunflower oil - 30 ml for greasing the mold.

Cooking method:

1. To prepare a jellied pie with meat, first make the meat filling: mince the pork with layers of fat through a meat grinder or grind it in a food processor. You should not use lean meat for this pie; with fatty pork, the baked goods will turn out much tastier and juicier.

2. Place the minced pork in a frying pan and fry, stirring, for three to four minutes. There is no need to add vegetable oil, since there is already a sufficient amount of fat in the meat.

3. Add peeled and chopped onions to the minced meat and fry again for about five minutes.

4. Add tomatoes to the entire contents of the pan. Pre-wash the tomatoes, soak in hot water for three minutes, remove the skin and finely chop into cubes. Salt the minced meat and fry for about ten minutes.

5. Place the finished filling in a separate plate and cool.

6. Make the jellied dough: pour room temperature kefir into a small cup, add baking soda (do not quench it with vinegar), stir and leave the mixture for ten minutes.

7. In another cup, beat the eggs with salt with a fork and add them to the kefir mass, mix.

8. Carefully add the sifted flour in small portions, constantly stirring with a spoon after each added portion. Mix the dough slowly, as if you mix quickly, it may settle.

9. Take a deep springform baking pan, grease it with sunflower oil and sprinkle with a little flour so that the cake does not stick to the bottom of the pan.

10. Pour in a little more than half of the jellied dough, leveling it with a spoon over the entire surface.

11. Place the meat filling on the dough and even it out with a spoon.

12. Pour the second part of the dough over the fried meat and level it with a spoon.

13. Place the mold with the jellied pie in a hot oven for half an hour, bake at moderate temperature.

14. If you have a top burner in the oven, then turn it on ten minutes before the end of baking so that a golden brown crust forms on the surface of the pie.

15. Remove the baked pie from the oven, cover it with a towel right in the pan to cool (be sure to cool the pie well, because if you cut it while it’s hot, it may break all over).

16. Remove the pie from the mold, cut into small pieces and serve with tea, coffee or milk.

Step-by-step recipe for meat pie in the oven - tricks and useful tips

Usually the pie is baked on a greased baking sheet, but today on store shelves you can find many things that make the cooking process easier. For example, baking paper, foil or a silicone mat. There are several advantages to using one of these baking items: the cake doesn’t burn and the pan doesn’t get dirty.

Do not leave the meat pie in the oven longer than specified in the recipe. The filling for the pie is almost ready, which means that in any case it will not remain raw, and 30-40 minutes is enough for the dough, otherwise the pie may not turn out soft and fluffy, but dry and harsh.

We offer you the most successful recipe for savory pastries: a festive meat pie. Thin crispy dough (without yeast or soda) and juicy filling will not leave anyone indifferent.

The dough is prepared very quickly and easily, so even a novice housewife can handle it. It turns out to be simply excellent baking for the holiday table: it flies away in an instant.

If you use goose meat, you will get a real Christmas or New Year's pie.

The appetizing pie retains all the juiciness of the filling for a long time.

Product composition

0.6 kilograms of wheat flour;
two fresh chicken eggs;
125 milliliters of boiled water;
200 grams of butter;
half a kilogram of any meat;
half a kilogram of potatoes;
two heads of onions;
salt, ground black pepper and favorite spices - to taste.

Step-by-step cooking process

Beat one fresh chicken egg into a bowl and add the white from the second egg. We put the yolk aside for a while, we will need it a little later.

Add salt to taste (half a teaspoon will be enough), beat a little with a whisk.

Then pour in warm boiled water and stir.

Pour in melted margarine or butter: already cooled, otherwise the eggs will curdle.

Add wheat flour in parts, sifting it through a sieve.

Knead the dough: it should be soft and not stick to your hands.

Place the dough in a bowl and cover with cling film: let it sit while we make the filling.

We wash any fresh meat (pulp) and cut it into small pieces. You can use any meat, but it is better if it is fatty: then the pie will turn out juicier.

Place the chopped meat in a bowl, add salt and pepper to taste.

Wash the potatoes, peel them and cut them into two parts.

Cut each potato half into thin slices.

Peel two large onions and cut into small cubes.

Add salt to taste, ground black pepper and turmeric (optional) to the bowl with potatoes. Pour in a little odorless vegetable oil and mix.

Knead the dough again and divide into two parts: one should be smaller.

Round a large piece of dough, sprinkle with flour and roll out into a round layer: 4-5 millimeters thick.

Line a baking tray with baking paper and transfer the dough onto it (using a rolling pin).

We spread the filling, retreating from the edge by about three centimeters.

Place the potatoes first and sprinkle with onions.

Place the meat last. If you have dry meat, then spread slices of butter over its surface.

Roll out the second piece of dough into a round layer: its thickness should be the same as the first.

Pinch off a small ball from it immediately.

Cover the pie with the second layer, pinch the edges with a pigtail.

Brush the top of the pie with beaten yolk and make a hole in the middle (so steam can escape).

You can cover the top with a piece of dough cut in the shape of a Christmas tree (see photo). But the holes must remain.

Place the baking sheet with the pie in the oven, preheated to 180 degrees, for 50-80 minutes.

Cover the finished pie with a towel and let cool.

Bon appetit!

The highlight of any pie with meat filling is the minced meat, but the basis is always the dough - soft, airy, with a crispy crust, it makes the taste of the finished product simply irresistible. An appetizing rosy chicken or a hearty, juicy kulebyaka will not only be a tasty dish for a family dinner, but also a wonderful addition to the holiday table if made from a properly prepared dough base.

What is meat pie dough

Any pie with a savory filling involves kneading dough, which, depending on the type, can consist of different components. For meat pies, several options for dough mass are suitable: unleavened yeast, yeast-free with kefir or other fermented milk product, puff pastry, shortbread. It is impossible to say which dough for meat pie is the best - each has its own undeniable advantages. If you don’t like fiddling with flour, you can simply buy ready-made dough mixture in the store, but often such semi-finished products contain additives that are not very healthy.

How to cook

To make delicious meat pie dough, it is important to know the basic principles of its preparation. Whatever the recipe for the dough base for baking, during cooking you need:

Be sure to sift the flour before adding it to the liquid base, preferably even a couple of times, so that the flour is saturated with oxygen - this will ensure the fluffiness of the finished product.

Knead the dough mass exclusively by hand in order to combine the components as thoroughly as possible, and until the mass stops sticking to your hands - then the cake will turn out soft and tender.

After finishing the kneading process, let the dough rest. If it is yeasty, leave it to rise in a warm place under a clean, dry towel until it increases in volume by 2-3 times. If the dough base is puff pastry or shortbread, it is wrapped in cling film and placed in the refrigerator for 60-90 minutes.

Before kneading the yeast dough mass, be sure to warm the products to room temperature - ingredients taken straight from the refrigerator significantly slow down the rising process.

Add butter softened, but not melted - it greatly deteriorates the structure of the finished dough base. It is better to introduce this component at the very end of the batch.

Roll out the dough mixture on a flour-dusted, flat surface, but do not sprinkle too much flour, otherwise the cake will turn out too hard, “clogged.” If the dough is too thin, a clean linen napkin wrapped around a rolling pin will help to roll it out.

To bake, place the dough base on a baking sheet lined with parchment and greased with vegetable oil (olive or refined sunflower) so that the bottom of the pie does not burn and is easily separated from the pan.

Bake products from any unsweetened dough mass in an oven preheated to 180-200° or in a frying pan. If the top of the pie quickly browns, but the middle is still raw, cover the cake with foil and continue baking, reducing the temperature to 150-160°.

Meat pie dough recipe

If you are looking for a successful recipe for dough for meat pie, take note of the step-by-step instructions for preparing different types of dough base given below - one of them will definitely become the most beloved and in demand in your culinary practice. All of them are easy to prepare and have a simple set of available products, so even a novice housewife can make baking dough with meat filling according to one of the proposed recipes.

Meat pie dough in the oven

Time: 1 hour 15 minutes.
Calorie content of the dish: 402.8 kcal/100 grams.
Cuisine: international.
Difficulty: easy.

The simplest dough for meat pie is shortbread. It cooks very quickly, is easy to work with, and turns out tender and crumbly due to the high fat content of its main components. The shortbread dough base combines harmoniously with minced meat, making the baked goods juicy, satisfying, but also high in calories. A pie made with this base is delicious both hot and cold.

Ingredients:

egg yolks – 2 pcs.;
butter – 190 g;
sour cream – 220 ml (1 half glass);
granulated sugar – 1 tsp;
salt – 1/3 tsp;
baking powder – 1 tsp;
premium wheat flour – 310 g (about 2 cups).

Cooking method:

Beat the yolks with sugar and salt until foamy.
Add soft butter and mash.
Place sour cream in the yolk-butter base, add baking powder, and stir.
Sift the flour into a separate container and, adding gradually, knead into a soft, elastic dough.
Place the dough mixture on the table, add another tablespoon of flour.
Gather into a ball, wrap in cling film and place in the refrigerator for 1-1.5 hours.

Time: 2 hours 20 minutes.
Number of servings: for 1 pie.
Calorie content of the dish: 279.1 kcal per 100 grams.
Purpose: for savory baked goods.
Cuisine: international.
Difficulty: medium.

If you decide to make yeast dough for a meat pie, you can make it using the sponge or straight method. In the first case, it will take more time to prepare the dough base for baking, but the result will be better, because activated yeast raises flour products better, making them soft and airy. As for the type of yeast, it is not so important what kind of yeast you use for kneading the dough: dry or raw pressed, the main thing is that the product is fresh and the proportions specified in the recipe are strictly observed.

Ingredients:

milk – 1 tbsp.;
raw yeast – 25 g;
sugar – 2.5 tbsp;
chicken egg – 1 pc.;
salt – ½ tsp;
vegetable oil – 75 ml (4 tbsp);
sifted flour - 3.5 tbsp.

Cooking method:

Heat the milk to a temperature of 35-38°, dilute the yeast in it.
Add sugar, salt, beat in an egg, pour in vegetable oil. Stir the mixture until smooth.
Add sifted flour little by little and knead vigorously, knead into a tight, plastic dough.
Cover the test ball with a clean, dry towel and place in a warm place to rise.
Knead the suitable dough mixture and divide it into two equal parts.
Roll each part into a thin layer to fit the mold and use to form the pie.

Without yeast

Time: 18 minutes.
Number of servings: for 1 pie.
Calorie content of the dish: 307.2 kcal per 100 grams.
Purpose: for savory baked goods.
Cuisine: international.
Difficulty: easy.

Often housewives who do not have time to knead the yeast base make dough for a closed meat pie from fermented milk products. Any fermented milk product is suitable - kefir, fermented baked milk, sour cream, natural yogurt, curdled milk or whey. This dough rises due to the action of soda and the acidic environment of the dairy product, so pies from it also turn out fluffy and soft, and you can even cook them on the stove in a frying pan.

Ingredients:

whey – 190 ml (3/4 cup);
sugar – 1 tbsp;
chicken eggs – 2 pcs.;
margarine – 45 g;
salt – 1/3 tsp;
soda – 1 tsp. (without slide);
flour – 440 g (3 tbsp without top).

Cooking method:

Grind the softened margarine with eggs, salt and sugar.
Extinguish the soda in the whey, pour the mixture into the egg-margarine mass. Stir thoroughly.
Adding flour in parts, knead a soft, manageable dough. Place in the refrigerator for 30-40 minutes.
Then divide the mass into two uneven parts (leave one a little more with a margin for the sides), roll out thinly and form a pie.

Quick dough for meat pie

Time: 8 minutes.
Number of servings: for 1 pie.
Calorie content of the dish: 296.3 kcal per 100 grams.
Purpose: for savory baked goods.
Cuisine: international.
Difficulty: easy.

Very popular among housewives who do not like to spend a lot of time in the kitchen is quick aspic dough for pies with meat filling. There are more than a dozen options for such a base for unsweetened baked goods - with milk, fermented milk products and even mayonnaise. The components of the dough mass are simply whipped with a mixer, after which half of the mixture is poured into the mold. Then spread the filling in an even layer, fill it with the rest of the dough and put it in the oven for baking.

Ingredients:

chicken eggs – 3 pcs.;
mayonnaise – 140 g (3/4 standard pack);
sour cream – 140 ml (slightly less than half a glass);
salt – ½ tsp;
baking powder – 1 tsp;
flour – 215 g (1.5 tbsp.).

Cooking method:

Beat eggs with salt until foamy.
Add mayonnaise, beat again.
Mix sour cream with baking powder, pour into the egg-mayonnaise base, stir.
Without ceasing to work with the mixer, add flour in parts. Beat until lumps disappear.

Time: 6 hours 30 minutes.
Number of servings: for 1 pie.
Calorie content of the dish: 303.8 kcal per 100 grams.
Purpose: for savory baked goods.
Cuisine: international.
Difficulty: easy.

If you love puff pastry but don't want to buy ready-made frozen dough, make your own mince pie dough. You can make it with yeast or without yeast - in any case, the baked goods will turn out tender, layered, crumbly. The recipe for a yeast-free puff pastry base is a little simpler, so many housewives prefer to prepare baked goods with a savory filling from such a dough mass.

Ingredients:

boiled water – 230 ml (partial glass);
sugar – 1 tsp;
salt – 0.5 tsp;
odorless sunflower oil – 45 ml (1.5 tbsp);
butter – 120 g;
flour - 480 g (3 cups with a large slide).

Cooking method:

Boil water and let cool completely.
Dissolve salt and sugar in cold water.
Heat butter until softened.
Sift flour into a deep bowl and make a well in the center.
Pour in vegetable oil and part of the water with sugar and salt.
Stirring constantly, pour all the prepared liquid into the flour base. Knead soft, elastic dough.
Roll out the finished dough mass into a thin layer, grease with soft butter, fold the edges towards the middle and fold into an envelope.
Wrap the test envelope in cling film and refrigerate for at least an hour.
Then roll out the chilled dough again, grease it with oil, fold it again into an envelope and send it to the cold. Repeat this procedure 5-6 times, after which you can use the puff pastry mass for its intended purpose.

On kefir

Time: 30 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 266.9 kcal per 100 grams.
Purpose: for savory baked goods.
Cuisine: international.
Difficulty: easy.

One of the favorite recipes for simple dough for kulebyak and other pies with meat filling by Russian housewives is made with kefir. This fermented milk product is an excellent basis for savory baked goods, because upon contact with soda and flour it forms a snow-white fluffy mass, which is equally tasty after cooking in the oven or in a frying pan. This recipe is also the most budget-friendly because it allows you to get a delicious dish for a family dinner or lunch from a minimum of commonly available products.

Ingredients:

kefir with high fat content - 265 ml (1.5 tbsp.);
salt – 1/3 tsp;
soda – ½ tsp;
chicken egg – 1 pc.;
vegetable oil – 30 ml;
flour – 385 g (2.5 tbsp.).

Cooking method:

Pour room temperature kefir into a container for mixing the dough mass and dissolve the soda in it.
Add salt, egg, vegetable oil, beat until smooth.
Adding flour in parts, knead into a soft, pliable dough base. Knead until the mixture stops sticking to your hands.
Gather the finished dough into a ball, cover with a clean napkin, leave on the table for 15 minutes, after which you can begin to form the product with meat filling.

Video

Simple and delicious pie recipes

The article presents two methods of preparing dough for meat pie. Video recipe for making a meat pie and how to decorate the pie.

1 hour 30 minutes

220 kcal

5/5 (3)

Tasty and beautiful baked meat pies are loved by adults and simply adored by children. I offer you a recipe for lazy meat pie whip up a pie using yeast dough as the basis. Both pies turn out tasty and aromatic. Their main difference is the dough that is used to prepare the pie, and the filling for these pies can be the same.

Recipe for a simple and quick meat pie in the oven

First, let's look at the recipe for a quick meat pie.

A small deep saucepan, mixer (or whisk), oven, sieve, meat grinder, hob, frying pan.

Ingredients for the dough:

Preparation

So, how to quickly bake a simple meat pie. Beat eggs into a deep saucepan, add salt, soda and mix well with a mixer.
Add sour cream, mayonnaise and beat.
Pour 6 heaped tablespoons of sifted flour into the resulting mass and mix again with a mixer.
Lightly grease a baking sheet or springform pan with oil or line it with parchment paper. Pour approximately 1/3 of the dough into the bottom of the prepared pan and spread evenly over the surface.

Filling for meat pie

Let's prepare an interesting and very tasty filling with a creamy taste.

Did you know? To save time, it is best to prepare the filling while the dough is rising.

Preparation

Pass the pork through a meat grinder.
Finely chop the peeled and washed onions with a knife and add to the minced meat.
Important! If you don’t have time to carefully chop the onion, or you don’t like chopping onions, pass the onion and pork through a meat grinder.
Sprinkle the minced meat with ground black pepper or any other spices (the main thing is not to overdo it).
Salt the minced meat and mix well with your hands.
Add vegetable oil to the frying pan, heat it well and add minced pork.
Add a piece of butter to the lightly fried minced meat.
Let the butter melt, remembering to stir the minced meat.
Fry for a couple of minutes, pour milk into the meat and simmer over low heat for 15 minutes.
Remove the resulting filling from the heat, mix well and let cool.

Assembling the Pie

Like most recipes for jellied meat pies, it helps out when there is absolutely no time to cook. And the only thing that could be easier is preparation.
We eat with pleasure!

Meat pie with yeast dough

For the second pie we use more airy yeast dough. Although preparing a pie with this dough takes more time, if you try a ready-made closed pie with meat and onions, you will not regret the time spent.

Cooking time for pie with yeast dough– 2.5 hours.
Number of servings – 4.
Kitchen appliances used: deep bowl, rolling pin, mixer (or whisk), oven, sieve, meat grinder, hob, frying pan.

Ingredients for the dough:

Sifted wheat flour– 250 g;
Sunflower oil– 20 ml;
Water– 150 ml;

Dry yeast– 1 teaspoon;
Salt– 1 teaspoon;
Granulated sugar– 1 teaspoon.

Filling ingredients:

Milk– 75 ml;
Butter– 15 g;
Pork– 350 g;
Vegetable oil– 15 g;

Salt– 0.5 teaspoon;
Onions– 0.5 onions;
Ground black pepper– 5 g.

Preparation

Let's look at how to make a meat pie with yeast dough. First, let's prepare a delicious yeast dough for a meat pie. In order for the yeast to wake up and start working, dissolve sugar in warm water, add dry yeast and leave in a warm, dark place for 10 minutes.
Pour the yeast solution into a deep bowl, add salt, add sifted flour and pour in sunflower oil.
Knead the dough. The finished dough should not stick to your hands. Transfer the dough into a spacious bowl, cover with a linen towel and place in a warm and dark place for 30-40 minutes. During this time, the dough should increase in volume.
Place the dough on a floured surface and knead it down. Visually divide the dough into 3 parts and separate 1/3. Using a rolling pin, roll out the dough to about 1 centimeter thick. Cover the prepared form with parchment and place a larger layer of dough on the bottom.

A lush, appetizing, beautiful meat pie can not only tell about the homeliness of the housewife. This is a symbol of the hospitality of the home. It is generally accepted that where the smell of meat pie is in the air, guests are always welcome. Meat pie can be prepared using a variety of doughs - yeast, unleavened, kefir, mayonnaise, puff pastry, shortbread and even cottage cheese. Any type of meat is great as a filling, be it pork, beef, veal, lamb or chicken. Baking a delicious and beautiful meat pie is a real art that contains many subtleties and secrets.

Minced meat is usually made from pork and beef, from which the filling is then prepared, but chicken meat can simply be cut into small pieces. It’s good to add onions to the meat filling; this will make the filling juicy. It is advisable to fry minced meat or pieces of meat in a frying pan and cool. You can add vegetables, cereals, mushrooms or cheese to the meat. This will add new notes of taste and aroma to the pie.

We have selected the most interesting meat pie recipes for you so that you can replenish your recipe box.

Meat pie “For a large family”

Ingredients:
For the test:
4 stacks flour,
1 stack milk,
50 g butter,
1 whole egg + 1 yolk,
2 tsp yeast,
3 tbsp. Sahara,
1 tsp salt.
For the filling:
1 kg of minced meat (beef and pork 2:1),
50 g fresh dill,
1 onion,
1 clove of garlic,
150 g sour cream,
½ tsp. ground nutmeg,
vegetable oil, salt, pepper.

Preparation:
Add sugar and yeast to warm milk, stir and leave for 15 minutes. Pour 3.5 cups onto the table in a heap. flour, make a depression in the center, put butter, salt in it and break the egg. Stir and, starting to slowly add milk with yeast, knead the dough. Cover the finished dough with a towel and leave for 1 hour in a warm place. Meanwhile, finely chop the onion and fry it in vegetable oil, then add the minced meat and fry everything together for 5 minutes over high heat. Then reduce the heat, add a little hot water, cover and simmer for 10-12 minutes until cooked. When the meat is tender, add sour cream, finely chopped garlic clove, nutmeg, salt (just under 1 tsp) and a good pinch of pepper. Stir and simmer uncovered until the liquid has almost completely evaporated. Then turn off the heat, add finely chopped dill and stir. Take half the dough and roll it out thinly to the size of the pan. Transfer the dough into a greased pan and make sides. Spread the filling evenly over the dough and cover it with the second rolled out half of the dough, pinch the edges. Brush the top of the pie with yolk, cover it with a towel and leave for 15 minutes in a warm place. When the dough has risen, place the pie pan in an oven preheated to 230ºC and bake for 15 minutes.

Meat pie with kefir

Ingredients:
450 g flour,
200 ml kefir,
1 tsp soda,
300 g minced meat,
1 onion,
1 potato,
1 egg,
salt, pepper

Preparation:
Dissolve salt and soda in kefir and mix thoroughly. Gradually add flour, stirring constantly to prevent lumps from forming. Leave the finished dough for 15-25 minutes. Meanwhile, peel the onion and cut into small cubes. Finely chop the potatoes too. Combine minced meat with onions and potatoes. Mix everything thoroughly, add salt and pepper to taste. Sprinkle the surface of the table with flour and roll out the dough on it. The layer of dough should not be very thick (about 3 mm). Place the filling on the dough and spread over the surface. To prevent a kefir meat pie from bursting during baking, close it so that there is as little air as possible inside. To shape the cake, press it lightly on top with your hands. Make a small hole in the middle to allow excess steam to escape. You can also make small punctures with a fork on the surface of the pie. Brush the top of the pie with beaten egg to create a delicious crust. Place the pie in the oven, preheating it to 190ºC, and bake for about 40-50 minutes.

Puff pastry pie with meat and rice

Ingredients:
500 g puff pastry,
250 g minced meat,
200 g rice,
150 g cabbage,
20 g green onions,
1 egg,
salt, pepper

Preparation:
Boil the rice in salted water until tender and cool. Finely chop the green onions. Divide the dough into 2 parts, roll out one of them and place in a baking dish. Place rice on the dough in an even layer, then greens, spread the minced meat on top over the entire surface, to which finely chopped cabbage, salt and pepper have been added. Cover the filling with the second rolled out piece of dough and pinch the edges tightly. Use a fork to poke several holes in the pie. Brush the top of the pie with beaten egg and place in an oven preheated to 180ºC for 55 minutes.

Open meat pie

Ingredients:
For the test:
200 g flour,
200 g potatoes,
1 egg,
50 g butter,
salt - to taste.
For the filling:
200 g pork,
2 sweet peppers,
1 tomato
2 onions,
100 ml milk,
100 ml cream,
2 eggs
2 tbsp. tomato paste,
cheese (for sprinkling), salt, pepper - to taste.

Preparation:
Make mashed potatoes from boiled potatoes, add egg, butter and mix well. Pour the sifted flour into the potato mixture and knead the dough. Grease a baking dish with oil, place the dough in it and knead it along the entire bottom, making sides. While you prepare the filling, place the pan with the dough in the freezer for a while. Cut the meat into small cubes. Cut the sweet pepper into small pieces and fry in a frying pan. Place the finished pepper in a separate bowl, and fry the finely chopped onion in the same frying pan. Add the meat to the onion and fry it until almost done. Add pepper and peeled finely chopped tomato to the meat and mix well. Place the filling on the dough. Mix milk and tomato paste, add egg, salt, pepper and beat the whole mass a little. Pour this mixture over the pie filling. Place the pie pan in an oven preheated to 200ºC and bake for 45 minutes. 10 minutes before ready, sprinkle with grated cheese and let melt.

Jellied pie with chicken and mushrooms

Ingredients:
200 g puff pastry,
2 chicken breasts,
200 g mushrooms,
1 onion,
1 carrot,
100 g sour cream,
2 tbsp. milk,
1 tsp flour,
2 eggs
150 g cheese,
salt, spices - to taste.

Preparation:
Cut the meat into cubes and fry a little. Separately, fry the diced onion, grated carrots and diced mushrooms. Then add the meat and continue frying. Mix flour with milk, add sour cream. Pour sour cream sauce over the meat fried with vegetables. Cut out a circle from the puff pastry and roll it out a little. Grease a baking dish with oil, place the dough in it and make sides. Place the fried filling onto the dough. Beat the eggs, mix them with grated cheese and pour this mixture over the filling. Place the pan in an oven preheated to 180ºC for 1 hour. Once the cake is ready, let it sit for 15 minutes and place on a plate.

Pie with meat and cottage cheese

Ingredients:
500 g ready-made puff pastry,
1 kg lamb,
1 kg of cottage cheese,
3 tbsp. butter,
1 egg,
2 cloves of garlic,
1 pinch of ground cinnamon,
1 pinch of sesame seeds,
salt, pepper - to taste.

Preparation:
Boil the lamb for 40 minutes. At the end of cooking, add salt to taste. Mash the cottage cheese with a spoon, add chopped garlic, cinnamon, salt, pepper and mix thoroughly. Finely chop the finished meat. Add butter, cinnamon to the cooled meat and stir. Divide the dough into 2 parts, roll each into a thin layer. Place one sheet of dough on a greased baking sheet, half the cottage cheese on it, then all the meat filling. Spread the remaining cottage cheese on top and cover with a second layer of dough. Brush the top of the pie with beaten egg, sprinkle with sesame seeds and bake in the oven at 200ºC for 45 minutes.

Lavash meat pie with meat

Ingredients:
1.5 thin pita breads,
400 g boiled meat,
1 carrot,
1 onion,
1.5 stack. kefir,
1 egg,
200 g hard cheese,
100 g butter,
greens, salt, pepper, dry Italian herbs - to taste.

Preparation:
Cut the meat into small pieces. Grate the carrots on a coarse grater, cut the onion into half rings. Fry the meat in 50 g of heated oil, add onions and carrots and fry a little, remembering to stir. Salt, pepper, add herbs, let cool slightly and pass through a meat grinder. Then add grated cheese and chopped parsley to the minced meat. Separately, mix kefir with egg and pour a couple of spoons of this mixture onto the bottom of the baking sheet. Then place 1 pita bread on a baking sheet so that its edges hang over the edges of the pan. Place half of the filling on it. Tear the remaining half of the pita bread into pieces, soak it generously in kefir and egg, cover the filling with these pieces and place the remaining filling on top. Cover everything with the overhanging edges of the pita bread. Lubricate the top of the pita bread generously with kefir and egg and place the remaining pieces of butter on it. Place the baking sheet with the meat pie in the oven for 30 minutes, preheated to 200ºC. When the pie is browned on top, remove it from the oven, let it cool slightly and remove it from the baking sheet.

Potato pie with meat

Ingredients:
800 g puff pastry,
400 g minced meat,
200 g mushrooms,
2 onions,
4-5 potatoes,
1 egg,
salt, pepper

Preparation:
Thaw the finished puff pastry, roll out one layer on the surface of a table sprinkled with flour. The dough layer should be slightly larger than the pan in which the cake will be baked. Place parchment paper on the bottom of the pan or grease it with butter, and then lay out the rolled out layer of dough. Cut the peeled potatoes into slices, add salt and pepper and place on the dough. Cut the onion into small cubes, combine it with the minced meat, add salt and pepper to taste and mix. Place the finished filling on the potatoes and smooth it out. Roll out the second layer thinly and place it on top, pinching the edges tightly. Brush the top of the pie with beaten yolk and place the pan in the oven, preheated to 180ºC, for 45 minutes.

Waffle pie with meat

Ingredients:
4 waffle layers,
1 stack sour cream,
⅓ stack. water,
300-400 g of any meat,
cheese, onion, salt, pepper - to taste.

Preparation:
Pass the meat and onions through a meat grinder, add salt, pepper and mix the resulting minced meat well. Dilute the sour cream with water. Place 2 waffle layers on the bottom of the greased pan without greasing them inside. Spread a third of the sour cream over the top crust, and place half of the minced meat on top. Place another waffle cake on it, and again a third of the sour cream and the remaining minced meat. Cover the filling with the remaining crust and spread the remaining sour cream on top. Cover the pan with foil and bake the pie for 30 minutes in an oven preheated to 220ºC. When the time is up, remove the foil, sprinkle the pie with grated cheese and put it back in the oven to melt the cheese.

Pie with meat and Antonovka made from shortcrust pastry

Ingredients:
For the test:
200 g flour,
100 g butter,
1 yolk,
40 ml water,
sugar - to taste.
For the filling:
4 Antonovka apples,
250 g pork,
lemon juice, salt, ground black pepper, white wine vinegar and herbs (for marinade) - to taste.

Preparation:
Sift the flour, mix it with salt, add a little sugar. Mix cooled butter with flour and chop with a knife until crumbly. Then add water, yolk and knead into an elastic, elastic dough. Roll the finished dough into a ball, wrap it in film and put it in the refrigerator. Cut the apples into halves, cut out the core and, cutting into thin slices, sprinkle with lemon juice to prevent them from darkening. Cut the meat into the thinnest slices, add chopped herbs to it, sprinkle with vinegar and put in the refrigerator for 20 minutes. For the base of the pie, roll out most of the dough into a layer no more than 5 mm thick. Place it in a mold greased with butter and sprinkled with flour. Line the dough with parchment paper and bake it in an oven preheated to 180ºC for 5 minutes. Place apples on the finished dough as the first layer, then meat, then apples and meat again. Season each layer with a little salt and pepper. Roll out a smaller portion of the dough, cut a circle out of it and cover the filling. Using a sharp knife, make 5-6 cuts from the center of the pie to the edges. Cover the pie with foil and place in an oven preheated to 220ºC for 40 minutes. When the time is up, remove the foil from the pie, brush the top with yolk and put the pie in the oven for another 20 minutes.

Pie with meat, pumpkin and pickled cucumbers

Ingredients:
1 kg yeast dough,
500 g minced meat,
400 g pumpkin,
1 pickled cucumber,
1 onion,
salt, ketchup - to taste.

Preparation:
Place three-quarters of the dough in a greased pan and spread the salted minced meat onto the dough. Lubricate the minced meat with ketchup, place onion cut into rings on top, then pumpkin cut into small pieces and finely chopped cucumber. Cover the pie with the remaining dough and bake in a well-heated oven for 40 minutes until golden brown. Do not immediately remove the finished cake from the mold, but let it cool slightly.

Prepare any meat pie you like, gather your closest and most welcome guests at a large table and give them moments of joyful and delicious communication.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina