Closed meat pie recipe. Meat filling for a pie

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It seems that it takes a lot of time to make a cake: roll out the dough, prepare the filling, decorate, bake and cool. But there are many simple recipes that do not take much time to prepare.

website compiled for you a selection of recipes for simple and delicious pies, well, you just have to cook them.

Pie with meat

We will need:

For test:

• 2 eggs
• 1/2 tsp salt
• 1 cup flour
• 1 glass of kefir
• 1 tsp soda.

For filling:

• 300 g minced meat
• 2-3 onions (cut into cubes)
• salt, pepper - to taste.

Cooking:

1. Mix kefir with soda and leave for 5 minutes. Then add the rest of the ingredients and mix well.
2. Lubricate the form with butter, sprinkle with flour and pour out half of the dough. We spread the prepared filling (raw minced meat) and pour the second half of the dough onto it.
3. We put in a heated oven and bake for 40 minutes at a temperature of 170 degrees. Any filling can be done.

Khachapuri for the lazy

We will need:

• 100 g cheese
• 100 g sour cream
• 1 egg
• 1 tbsp flour
• dill
• vegetable oil
• salt and pepper - to taste.

Cooking:

1. We rub the cheese on a fine grater, chop the dill.
2. Mix cheese, sour cream, eggs, flour, dill. Salt and pepper, mix well.
3. Pour the mixture into a frying pan with heated vegetable oil and fry on both sides for 10 minutes. Then cool and cut into portions.
4. To remove excess oil from the finished khachapuri, remove it from the pan and blot with a paper towel on both sides.

lazy kurnik

We will need:

For filling:

• 6 medium potatoes
• 1 bulb
• 1 ham and half chicken breast (you can chicken fillet).

For test:

• 100 g sour cream
• 100 g mayonnaise
• 200-250 g flour
• 2-3 eggs
• 1/2 tsp extinguished soda
• salt - on the tip of a knife.

Cooking:

1. We cut the potatoes into circles, the chicken meat into small pieces, and the onion into thin half rings. Salt, pepper and mix.
2. Lubricate a frying pan or baking dish with vegetable oil, spread a layer of potatoes, salt a little, then a layer of onions, a layer of meat, a layer of potatoes, salt again.
3. We mix all the ingredients indicated for the dough and fill them with the filling. Bake in the oven at 180 degrees for about 50 minutes.

Pie with ham and cheese

We will need:

• 4 eggs
• 300 g mayonnaise
• 2 tsp baking powder
• 150 g of ham and cheese for the filling.

Cooking:

1. Mix eggs, baking powder, mayonnaise and flour. The consistency of the dough should correspond to thick sour cream.
2. Cut the ham, grate the cheese. Pour half of the dough into a baking dish. We spread the filling on top and pour the dough that remains.
3. You can also sprinkle with a little cheese. Then preheat the oven to 180 degrees and leave the cake there for half an hour.

Pie with green onion and egg

We will need:

For test:

• 400 g of kefir (yogurt, sour cream)
• 160 g butter
• 2 tbsp Sahara
• 1/2 tsp salt
• 2 eggs
• 280 g flour
• 1.5 tsp baking powder.

For filling:

• green onion
• 2 eggs
• salt and pepper.

Cooking:

1. Finely chop the green onion - there should be a lot of it, a full frying pan. Lightly warm it with oil so that it softens and settles. Salt and pepper to taste, add diced hard-boiled eggs.
2. Cooking dough. Mix melted butter, sugar and salt, add kefir and beaten eggs. Mix flour with baking powder, add to the liquid mixture and mix until smooth.
3. Grease the form with oil, pour a little more than half of the dough. We spread the filling on top, pour the remaining dough. Bake at 200 degrees for about 35 minutes.

open meat pie

We will need:

• 200 g potatoes
• 200 g flour
• 1 egg
• 50 g butter

• 500 g pork (or minced meat)
• 2 bell peppers
• 1 tomato
• 2 small onions
• 100 ml heavy cream (33-38%)
• 100 ml milk
• 2 small eggs (for filling)
• 2 tbsp tomato paste
• some grated cheese
• salt pepper.

Cooking:

1. Finely chop the potatoes and boil in salted water until tender. Then drain the water and mash the potatoes. Add egg, butter, mix well. Carefully add flour and knead the dough.
2. We spread the dough in a detachable form, making the sides. We send it to the freezer while the filling is being prepared.
3. Finely chop the bell pepper, lightly fry. Chop the onion, fry in a separate pan, add the meat, cut into small cubes, fry it almost until cooked, salt. Add pepper and finely chopped tomato, spread the filling on the dough.
4. Mix cream, milk and tomato paste. Add egg, beat lightly. Salt, pepper. Pour over the filling of the pie, bake for 40 minutes at a temperature of 200 degrees. 10 minutes before cooking, sprinkle with grated cheese.

A lush, appetizing, beautiful meat pie can not only tell about the homeliness of the hostess. This is a symbol of hospitality at 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, shortbread and even cottage cheese. Any kind 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 is 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 pan and cool. You can add vegetables, cereals, mushrooms or cheese to the meat. This will complement the cake with new notes of taste and aroma.

We have selected for you the most interesting meat pie recipes so that you can replenish your piggy bank of recipes.

Meat pie "For a big family"

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

Cooking:
Add sugar, yeast to warm milk, mix and leave for 15 minutes. Pour 3.5 stacks on the table. flour, make a well 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. In the meantime, 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 some hot water, cover and simmer for 10-12 minutes until tender. When 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 without a lid until the liquid has almost completely evaporated. Then turn off the heat, add finely chopped dill and stir. Take half of the dough and roll it thinly to the size of the shape. Transfer the dough to an oiled mold 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. Lubricate 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 dish in the oven preheated to 230ºС and bake for 15 minutes.

Pie with meat on kefir

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

Cooking:
Dissolve salt and soda in kefir and mix thoroughly. Gradually add the flour, stirring constantly so that no lumps form. 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 well, salt and pepper to taste. Sprinkle the surface of the table with flour and roll out the dough on it. The dough layer should not be very thick (about 3 mm). Put the filling on the dough and spread over the surface. To prevent the kefir meat pie from bursting during baking, close it so that there is as little air as possible inside. To shape the cake, lightly press down on top of the cake with your hands. Poke 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 cake. Brush the top of the pie with beaten egg for a delicious crust. Send the cake to the oven, preheating it to 190ºС, 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.

Cooking:
Boil the rice in salted water until tender and set aside. Finely chop the green onion. Divide the dough into 2 parts, roll out one of them and put it in a baking dish. Put the rice in an even layer on the dough, then the greens, spread the minced meat over the entire surface, to which finely chopped cabbage, salt and pepper are added. Cover the filling with the second rolled out piece of dough and pinch the edges tightly. Poke a few holes in the pie with a fork. Lubricate the top of the pie with a beaten egg and send it to the oven preheated to 180ºС for 55 minutes.

Open meat pie

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

Cooking:
Make mashed potatoes from boiled potatoes, add egg, oil to it and mix well. Pour the sifted flour into the potato mass and knead the dough. Grease a baking dish with oil, put the dough into it and knead it all over the bottom, making sides. While you prepare the filling, put the mold with the dough in the freezer for a short while. Cut the meat into small cubes. Cut sweet pepper into small pieces and fry in a pan. Put the finished pepper in a separate bowl, and fry the finely chopped onion in the same pan. Add the meat to the onion and fry it until it is almost cooked. Add pepper and finely chopped tomato to the meat and mix well. Spread the filling over the dough. Mix milk and tomato paste, add egg, salt, pepper and beat the whole mass a little. Fill the pie filling with this mass. Place the cake pan in a preheated oven at 200ºC and bake for 45 minutes. 10 minutes before cooking, 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.

Cooking:
Cut the meat into cubes and fry a little. Separately fry the diced onion, grated carrots and diced mushrooms. Then add meat and continue frying. Mix flour with milk, add sour cream. Pour sour cream sauce over meat fried with vegetables. Cut out a circle from the puff pastry and roll it out a little. Grease a baking dish with oil, put the dough into it and make the sides. Spread the fried filling over the dough. Beat the eggs, mix them with grated cheese and fill the filling with this mass. Place the mold in an oven preheated to 180ºС for 1 hour. After the cake is ready, let it stand for 15 minutes and put it on a dish.

Pie with meat and cottage cheese

Ingredients:
500 g ready-made puff pastry,
1 kg lamb,
1 kg 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.

Cooking:
Boil 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 to it and mix thoroughly. Finely chop the cooked meat. Add butter, cinnamon to the chilled meat and mix. Divide the dough into 2 parts, roll each into a thin layer. On a greased baking sheet, put one sheet of dough, half the cottage cheese on it, then the whole meat filling. Spread the remaining cottage cheese on top and cover with a second layer of dough. Brush the top of the pie with a beaten egg, sprinkle with sesame seeds and bake in the oven at 200ºС for 45 minutes.

Lavash meat pie with meat

Ingredients:
1.5 thin pita bread,
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.

Cooking:
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 to them and fry a little, not forgetting 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 an egg and pour a couple of tablespoons of this mixture on the bottom of the baking sheet. Then put 1 pita bread on a baking sheet so that its edges hang over the edges of the mold. Put half of the filling on it. Tear the remaining half of the pita bread into pieces, moisten abundantly in kefir with an egg, cover the filling with these pieces and put the remaining filling on top. Cover everything with the hanging edges of the pita bread. Lubricate pita bread generously with kefir and egg on top and put the remaining pieces of butter on it. Put the baking sheet with the meat pie for 30 minutes in the oven, preheated to 200ºС. When the cake is browned on top, take it out of the oven, let it cool slightly and take it out of the pan.

Potato pie with meat

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

Cooking:
Defrost the finished puff pastry, roll out one layer on the surface of the table, sprinkled with flour. The layer of dough should be slightly larger than the form in which the cake will be baked. At the bottom of the form, put parchment or grease it with oil, and then lay out the rolled out layer of dough. Cut the peeled potatoes into slices, salt, pepper and put on the dough. Cut the onion into small cubes, combine it with minced meat, salt, pepper to taste and mix. Put the finished stuffing on the potatoes and smooth. Roll out the second layer thinly and place it on top, pinching the edges tightly. Lubricate the top of the pie with beaten yolk and send the form to the oven, preheated to 180ºС, for 45 minutes.

Waffle pie with meat

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

Cooking:
Pass the meat with onions through a meat grinder, salt, pepper and mix well the resulting minced meat. Dilute sour cream with water. At the bottom of the form, greased with oil, put 2 waffle cakes, without smearing them inside. Distribute a third of sour cream over the top cake, put half of the minced meat on top. Put another waffle cake on it, and on it again a third of sour cream and the remaining minced meat. Cover the filling with the remaining cake and brush it on top with the remaining sour cream. Cover the form with foil and bake the cake for 30 minutes in an oven preheated to 220ºС. When the time is up, remove the foil, sprinkle the pie with grated cheese and place back in the oven to melt the cheese.

Pie with meat and antonovka from shortcrust pastry

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

Cooking:
Sift the flour, mix it with salt, add a little sugar. Mix chilled butter with flour and chop with a knife until crumbs are obtained. Then add water, egg yolk and knead an elastic elastic dough. Roll the finished dough into a ball, wrap it in cling film and put it in the refrigerator. Cut the apples in half, cut out the core and cut into thin slices, sprinkle with lemon juice so as not to darken. Cut the meat into thin slices, add chopped greens 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. Transfer it to a mold greased with oil and sprinkled with flour. Cover the dough with parchment paper and bake it in an oven preheated to 180ºС for 5 minutes. On the finished dough, put the first layer of apples, then meat, then apples and meat again. Salt and pepper each layer a little. Roll out the smaller part of the dough, cut out a circle from it and cover the filling. From the center of the pie to the edges with a sharp knife, make 5-6 cuts. Cover the pie with foil and place in a preheated oven at 220ºC for 40 minutes. When the time is up, remove the foil from the pie, grease 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.

Cooking:
Put three-quarters of the dough in a greased form, spread the salted minced meat on the dough. Lubricate the minced meat with ketchup, put the onion cut into rings on top, then the 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 browned. Do not remove the finished cake immediately from the mold, but let it cool slightly.

Prepare any meat pie you like, gather the closest and most welcome guests around the large table and give them moments of joyful and tasty communication.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Home baking is something special that gives the home a special flavor and atmosphere. Perhaps there is nothing tastier than pies with juicy. 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 take a lot of time and effort to prepare. However, among all the variety, one can now find simple recipes for simple meat pies, which modern housewives are happy to use.

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

1. Flour must always be sifted, as the dough is much more magnificent.
2. Some recipes suggest using margarine. However, it is more correct to take oil. Then the cake will not only be much tastier, but also healthier.
3. There are recipes using mayonnaise. Try replacing it with kefir, full-fat sour cream or natural yogurt.
4. The meat filling is very important for the pie. In many ways, the success of baking depends on it, although the dough also plays a role. For the filling, you can take absolutely any meat. The main thing is that it should not be too oily.
5. Dry chicken meat can be softened by adding three tablespoons of heavy cream or a piece of butter to the minced meat.
6. It is convenient to bake meat pies on parchment, on a silicone mat or on foil, since pastries will never stick to the bottom and will not burn.
7. In the event that you notice that the surface of the baking has begun to burn, and far enough before the end of cooking, you can cover the cake with foil.
8. The top of pastries should always be pierced with a fork or toothpick. Such a simple method will prevent the cake from bursting during the baking process.
9. The finished product must be removed from the oven and set to cool, covered with a towel.
10. Yeast cakes are best eaten when they are cold.

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 perform. Not always in the conditions of a fast pace of life, we have the opportunity to devote a lot of time to cooking even the most delicious dish. One of the fastest options can be considered a jellied pie.

Ingredients:

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

Meat filling for the pie:

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

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

Beat the eggs, adding grated cheese, sour cream, mayonnaise, flour and soda to them. It turns out a homogeneous mass. Grease the bottom of the mold with oil and pour half the dough. We spread the minced meat and pour the dough layer again. The meat pie is cooked in the oven for a little over half an hour.

Ossetian pies

Ossetian pies are known far beyond Ossetia itself, where a woman who knows how to cook delicious national pastries is considered a good housewife. The meat filling for Ossetian pies is prepared without fail on the basis of beef. Ideally, you can use mixed minced meat. There are other fillings of national pastries, 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 cook the dough on warm kefir. Add soda to it and wait until foam appears. If ayran is taken as the basis, then soda is not used. Pour the sifted flour into a bowl, add yeast, salt, vegetable oil and kefir. Knead the dough and let it rest. It will rise and increase in volume. Only it must be covered with a film or towel.

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

We divide the dough into five equal parts, roll each of them into a round ball. Let 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 for steam to escape.

Bake the cakes in the oven for up to forty minutes. Pies with Ossetian cheese or cook a little faster.

Ready cakes are generously oiled and stacked one on top of the other.

Potato and meat mince

For a meat pie, the filling is very important. The tastier it is, the better your dish will turn out. A good minced meat filling recipe allows you to cook unforgettably tasty and fragrant pastries. According to experienced chefs, potato-meat mass is the best option for pies.

Ingredients:

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

Peel the potatoes, wash and cut 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 not pass it through a meat grinder, because then the pastries will not be juicy.

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

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

Boiled meat filling

Such a meat filling for a pie is good because you can add a liver to it to give a new flavor. In addition, other ingredients can be introduced, each time getting a new version (boiled egg, rice, cheese, boiled rice, etc.).

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

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

Finished must be crushed. All available options are suitable for this: a blender, a meat grinder or a knife. We cut the onion into small cubes, and rub the carrots. Vegetables are fried in vegetable oil. As soon as they acquire a golden hue, add meat to them and cook for a few more minutes. Since the meat is already boiled by us in advance, it does not make sense to simmer it on fire for a long time. Mix the stuffing well and add a little broth. It should be moderately moist, but not too liquid. Add salt, herbs and spices. On the basis of such minced meat, you can cook any meat pie in the oven or even pies.

Pie with boiled meat

This meat pie recipe with minced meat is designed to use ready-made boiled meat.

Ingredients:

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

For filling:

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

Before cooking the pie, the meat must be boiled in lightly salted water. After that, it is passed through a meat grinder along with fried onions. Spices and salt are added to the filling. Also, for greater juiciness, you can pour a few tablespoons of broth.

When the stuffing is ready, you can start preparing the dough. Melt the butter and let it cool down. Add soda to sour cream. Beat the whites with sugar, and then gradually introduce the yolks into them. We shift sour cream and melted butter into the egg mass. Gradually add flour in portions, knead the dough. We divide it into two equal parts. We roll one of them out on parchment and transfer it to a baking sheet with it. Spread minced meat on top, cover the pie with a second layer of rolled out dough. The edges are closed, and the cake is sent to the oven. It comes out very juicy.

rustic pie

The recipe for meat pie with minced meat, prepared on the basis of 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 a puree. Next, we introduce oil, salt and flour into it, kneading the dough.

Fry sweet pepper and onion in vegetable oil until golden brown. Next, we remove the vegetables on a plate, and fry the minced meat in the same oil until half cooked. Add vegetables, pepper, salt and paprika to the mass.

Roll out the dough into a layer and transfer to a baking sheet. Top with minced meat and sliced ​​tomatoes. Sprinkle everything with cheese. The pie takes about 40 minutes to cook.

Pie with puff pastry meat

Puff pastry with meat filling is prepared on the basis of yeast-free puff pastry. The baked goods are tasty and juicy. The pie is good for those on a diet as it doesn't have as much dough as its yeast counterparts.

Ingredients:

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

You can use any meat to make a pie. With mixed minced pork and beef, pastries are more satisfying and high-calorie. And for a lighter option, you can use chicken stuffing.

We shift the prepared minced meat into a container, add salt, pepper and an egg. Thoroughly knead the mass with your hands. We clean the potatoes and chop them on a grater or in a food processor, chop the onion coarsely enough. We shift the vegetables into minced meat and mix everything again.

We get 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. We spread one layer on a baking sheet, we apply the meat filling on it. Top with a second sheet of dough, pinch the edges. Sprinkle the cake with sesame seeds and send to bake. Baking takes no more than 50 minutes. It can be served on the table not only hot, but also chilled.

"Burek in Serbian"

Recipes for Burek pies are very popular in countries such as Greece and Turkey. 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 or hard varieties, 120 g);
• greenery.

Let's start with the test. In a wide bowl, mix flour, salt, add water. Knead the dough, then leave it for a couple of hours. After dividing the mass into equal parts, rolling each of them into a ball. Wet hands with vegetable oil and form cakes. We put them in a pile and leave to rest.

In the meantime, let's start preparing the filling. In minced meat put garlic, onion, pepper, parsley, salt. Grind the cheese with a grater.

After half an hour, we return to the cakes again. We flatten each one so as to increase as much as possible in diameter. Next, stretch the edges of the dough with your hands so that it becomes transparent. We fold this piece in the form of an envelope and leave it, from which we will form the bottom of the cloak.

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

Lavash pie

You can make an excellent layered cake from pita bread. As a filling, it uses a mixture of rice, mushrooms, chicken fillet and cheese. And the top of the culinary masterpiece is a creamy filling. The pie is very satisfying, has a lot of toppings, 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 tablespoons);
• two eggs;
• cream (230 ml);
• garlic powder;
• basil.

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

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

In a bowl, mix all the ingredients for pouring, then pour the finished mass on top of the cake. We decorate the dish with cheese chips. Bake the cake for about 35 minutes until a delicious crust appears. Let it cool a little in the form, after which we remove it from it and serve it on the table.

open meat pie

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

Ingredients:

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

Wash potatoes, dry and wrap in foil. Together with pepper, bake them in the oven, heated 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, clean it and cut into pieces. We dip the tomatoes in boiling water, remove the skin and cut them in any form. Chop onion and meat. Cut the butter into cubes and put it on a plate in the refrigerator. Next, we need a saucepan. In it, fry the onion in vegetable oil. After it becomes golden, add meat to it and fry until tender. Salt minced meat, pour thyme, then add pepper and tomatoes. We mix everything. At the very end, put the 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 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 oil from the refrigerator to the potato mass. Next, knead the potato dough with your hands. We roll it into a layer of the desired size and lay it out in a mold, closing the side surfaces. Spread all the stuffing on top.

As a filling, we use a mixture of two eggs, cream. Add the nutmeg to the mixture and pour it over the cake. At 200 degrees, the cake is cooked for at least thirty minutes. Baking can be sprinkled with grated cheese on top and put 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 tablespoons).

We cut the carrots into circles, and the onions into rings, disassembling them into pieces. Fry vegetables in a pan, then add prepared minced meat to them. The mass must be stewed until fully cooked.

In the meantime, peel the potatoes and cut them into thin slices.

Mix flour with eggs, put baking powder, sugar and salt. Mix the ingredients and pour in milk or kefir. The consistency of the dough should resemble sour cream, since we will fill it with products.

At the bottom of the mold or baking sheet, lay out part of the potato, on top of the entire filling from the pan, and then - the second half of the potato. Salt and pepper the mass, add chopped herbs. Pour batter on top. We cook the cake at 200 degrees for at least forty minutes. After the end of the baking process, do not rush to get the form, let it stand a little more in the oven.

This pie can be made with beef, pork or any other meat of your choice.

Ingredients

• 1 clove of garlic;
• 1 onion;
• 1 tablespoon of vegetable oil;
• 500 g minced meat;
• 2 tablespoons of flour;
• 300 ml of meat broth;
• 2-3 tablespoons of tomato paste;
• 2 potatoes;
• salt - to taste;
• 450 g;
• 1 egg.

Cooking

Mince garlic and onion and fry in hot oil until softened. Add minced meat and fry until golden brown. Add flour, stir and cook for another 2-3 minutes. Add broth, tomato paste and diced potatoes. Bring to a boil, then reduce heat and simmer. Season with spices and chill.

Divide the dough in half and roll out into two layers. Put one of them in a baking dish and spread the cooled stuffing over it. Cover with a second layer, fasten the edges and cut off the excess dough.

Brush the pie with beaten egg and poke a small hole to allow air to escape. Bake in a preheated oven at 200°C for 30 minutes until the cake is browned.

Any meat of your choice is also suitable for this pie.

Ingredients

For test:

• 50 g fresh yeast;
• 100 ml of warm milk;
• 500 g butter;
• 4 eggs;
• 1 teaspoon of salt;
• 2 tablespoons of sugar;
• 800 g flour.

For filling:

• 1 small head of cabbage;
• 2-3 tablespoons of vegetable oil and a little for lubrication;
• 100 ml of water;
• salt - to taste;
• ½ kg minced meat;
• 1 onion;
• ground black pepper - to taste;
• 1 egg.

Cooking

Dissolve yeast in milk and leave for 10-15 minutes. Mix melted with eggs, salt and sugar and stir. Add flour and yeast mixture and stir until smooth. Cover the dough with a towel and let it rest for 30-40 minutes.

Chop the cabbage, lightly fry in hot oil and salt. Pour the cabbage with water, cover with a lid and simmer for about 20 minutes. Season minced meat with salt and pepper and mix with fried chopped onions and stewed cabbage.

Divide the dough in half and roll out two layers in a baking dish. Lubricate the form with vegetable oil and cover with one part of the dough, spreading it along the walls of the form. Put the stuffing inside and cover with another layer.

Pin the dough around the edges and leave the cake on the counter for 15 minutes. Make small holes in it to let air out. Brush the pie with beaten egg and bake at 180°C for about 30 minutes until the pastry is browned.

This delicious pie is considered the national dish of the cuisines of Australia and New Zealand. Celebrity chef Jamie Oliver prepares it with mushrooms and beer.

Ingredients

For filling:

• 1 kg of beef;
• 1 teaspoon ground black pepper;
• salt - to taste;
• 2 teaspoons ground nutmeg;
• 4 tablespoons of olive oil;
• 4 sprigs of fresh rosemary;
• 2 carrots;
• 2 red onions;
• 250 ml of light beer;
• 1 tablespoon flour;
• 1½ tablespoons of tomato paste;
• 250 g of champignons;
• 1 liter of cold water.

For test:

• 600 g flour and a little for sprinkling;
• salt - to taste;
• 150 g grated cheddar cheese;
• 150 g butter and a little for lubrication;
• 250 ml of water;
• 1 egg yolk.

Cooking

Cut into small cubes, sprinkle with spices, pour over two tablespoons of oil and mix with your hands. Grill the meat over medium heat for 15 minutes, stirring occasionally, until browned on all sides.

Heat the remaining oil in another pan. Put chopped rosemary and diced carrots and onions in it and fry for about 15-20 minutes.

Pour beer into the pan with meat, add heat and bring to a boil, stirring occasionally. Then add the flour and tomato paste, stir and cook for another 2-3 minutes until the sauce thickens. Transfer the fried vegetables and mushrooms, cut into thin strips, to the meat.

Pour in water, bring to a boil, reduce heat, cover and simmer for 1.5 hours. Remove the lid and simmer for another 30 minutes, stirring occasionally. The beef should be soft. Then cool the filling.

Mix dry ingredients for dough. Add water and mix well. Wrap the dough in and refrigerate for an hour. The traditional Australian pie is small, so you will need four small rimmed pans. Brush them with butter and dust lightly with flour.

Cut the chilled dough in half. Roll out one part into a thin layer and cover with it baking dishes placed next to each other. Cut the dough between the shapes and trim it around the edges. Put the stuffing in there. Roll out the remaining dough and cut into quarters. Lubricate the dough adjacent to the rims of the forms with beaten yolk and cover them with rolled out layers.

Press the edges of the dough with a fork and make a few punctures on the pies so that excess air can escape. Lubricate the dough with egg yolk and bake for 30 minutes at 180°C.

The combination of meat, apples and cider makes this cake very tasty, fragrant and unusual.

Ingredients

• 1 kg of pork;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil;
• 3 onions;
• 500 ml apple cider;
• 1 bouillon cube with bacon;
• 150 ml of cold water;
• 2 dry bay leaves;
• 16 fresh sage leaves;
• 400 g of apples;
• 2 tablespoons of flour;
• 500 g shortcrust pastry;
• 1 egg;
• 2 tablespoons of cornstarch.

Cooking

Cut into large cubes, salt and pepper to taste. Heat a spoonful of oil in a deep frying pan, fry the meat on it until golden brown and put on a plate.

Add the remaining oil to the pan and fry the chopped onion until it becomes soft. Pour in the cider, dissolve the bouillon cube in it and with a spatula separate the meat roasts from the bottom of the pan. Add meat, water, bay leaves and 6 sage leaves. Cover and cook in the oven at 180°C for 1.5-2 hours until the pork is tender.

Then drain the liquid from the pan through a colander into another container. Take out all the leaves from the filling and cool it. Peel the apples, remove the core and cut them into large cubes. Add apples, fresh chopped sage leaves, flour and salt to the filling and mix.

Roll out about ¾ of the dough into a large, thin sheet. Cover it with a baking dish with a removable bottom with a diameter of 23 cm. Press it against the bottom and walls. The dough should go a little beyond the edges of the form, which must be greased with a beaten egg.

Lay out the filling and cover with the remaining dough, rolled out in a round layer along the diameter of the mold. Connect the edges firmly. Lightly pierce the cake to release excess air, and brush it with egg.

Bake for 50-60 minutes at 180°C until the cake is browned. Mix the remaining liquid that you drained from the pan with water so that you get 400 ml. Mix 2 tablespoons of the resulting liquid with starch, bring the rest to a boil over medium heat and add the mixture with starch. Then simmer for a couple more minutes over low heat until thickened. Drizzle the hot gravy over the pie slices before serving.

There are many types of Ossetian pies with various fillings. A minced meat pie is called fijin.

Ingredients

For test:

• 300 ml of warm water;
• 50 g fresh yeast;
• 1 tablespoon of sugar;
• 600 g flour;
• ½ teaspoon salt;
• 1 egg.

For filling:

• 1 kg of beef or lamb;
• 1 onion;
• 3-4 cloves of garlic;
• 1 hot red pepper;
• salt - to taste;
• ground black pepper - to taste;
• 5-7 tablespoons of meat broth;
• 50 g butter.

Cooking

Mix water, yeast and sugar and leave for 10-15 minutes in a warm place. Then add the rest of the ingredients, mix well, cover with a terry towel and leave warm for 1.5 hours.

Pass the meat, onion and garlic through a meat grinder. should be at room temperature. Add finely chopped red pepper and spices to it and mix well. Pour in the broth and stir again.

Divide the risen dough into three equal parts. Roll out each of them with a cake. It should not be thin, otherwise the dough will tear. Put the filling on the dough, gather the edges in the center and firmly fasten them together. Press down with your hands, forming a flat cake, turn over and knead the cake again. The filling should be evenly distributed over it. You will have three cakes.

Make a few slits on the pies to allow air to escape. Bake them one by one at 250°C for about 17-20 minutes until golden brown. Brush the finished pies with melted butter and place on top of each other. When serving, three pies are cut at once.

The traditional Wellington is a whole beef fillet baked in puff pastry. Jamie Oliver decided to use ground beef to make these pies. But, according to him, you can safely take minced pork or even minced lamb meat.

Ingredients

• 2 tablespoons of olive oil;
• 1 red onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 celery stalk;
• a pinch of cumin;
• a pinch of ground red pepper;
• 500 g ground beef;
• 200 g canned beans;
• 1 tablespoon of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g;
• a handful of grated hard cheese.

Cooking

Heat up the oil in a frying pan. Add diced onions, carrots, garlic and celery. Saute over medium heat for about 10 minutes until the vegetables soften. Add spices, mix well, cook for another minute and put in a bowl.

When the vegetables are completely cool, add the minced meat, beans, tomato puree, salt, pepper and egg to them. Mix the filling with your hands. Roll out the dough into a thin rectangle and cut it crosswise into four pieces.

Put the filling on the dough, leaving a couple of centimeters from one narrow edge. Sprinkle the filling with grated cheese, grease the place without filling with a beaten egg and roll the dough into a roll. Make three more pies. Press the ends of the rolls with your fingers.

Place the pies on a parchment-lined baking sheet and brush with the egg. Bake in a preheated oven at 180°C for about 25 minutes until the pies are golden brown.

Another non-standard option for preparing this delicious dish. It will become the main decoration of your holiday table.

Ingredients

• 1.6 kg turkey breast;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of olive oil;
• 1 bunch of fresh thyme;
• 340 g cranberry jam;
• a handful of dried porcini mushrooms;
• 6 strips of smoked bacon;
• 3 sprigs of fresh rosemary;
• 600 g of a mixture of various mushrooms;
• 1 turkey drumstick;
• 1 carrot;
• 1 leek;
• 1 onion;
• 2½ tablespoons flour, plus more for dusting
• 2 liters of water;
• 1 tablespoon balsamic vinegar;
• 1 kg of puff pastry;
• 1 egg.

Cooking

Lightly cut the turkey breast lengthwise and open it slightly. Season with spices and drizzle with oil. Put half the thyme leaves into the breast and brush the inside with jam. Save some jam for later. Then fold the breast, giving it its original position, and connect with skewers for reliability.

Transfer the meat to a baking sheet and rub with a mixture of salt, pepper, olive oil and the remaining thyme leaves. Cover the meat and bake for 60-70 minutes at 180°C.

Meanwhile, soak the mushrooms in boiled water. Fry the bacon in hot oil for 5-10 minutes until crispy. Add leaves from two sprigs of rosemary and stir. Put the bacon and fry the chopped fresh and soaked mushrooms in the same pan. Season with salt and pepper, add some water and cook for 10-15 minutes. Then grind the mushrooms in a blender and cool.

For the gravy, place the turkey drumstick and coarsely chopped carrots, leeks, and onions in a saucepan. Add flour, spices and pour boiling water. Then add a tablespoon of jam, vinegar and the remaining sprigs of rosemary without leaves. Bring to a boil, lower the heat and simmer for 2 hours until the gravy thickens. Pass it through a sieve.

Roll out two large sheets of dough. One layer should be larger than the other. Line a baking sheet with parchment, sprinkle with flour and place a smaller layer of dough on it. Spread half of the mushroom filling down the middle along the pastry, place the turkey breast on top (remember to remove the skewers) and cover it with the remaining filling and toasted bacon.

Brush the edges of the pastry with the beaten egg and cover the turkey with the second sheet of pastry. Gently press the dough against the filling so that there is no air inside, and firmly fasten the edges of the layers. Brush the pie with the egg and bake at 180°C for 50-60 minutes until the dough has risen and is golden. Allow the dish to cool for 10 minutes before slicing. Serve with hot gravy.

“The hut is not red with corners, but red with pies” - very accurately said! For even in the most elegant house comfort will never settle if the aroma of homemade cakes does not warm it ... Today we will talk about meat pies - hearty, tasty and, oddly enough, very simple. No wonder, because along with traditional pies, the preparation of which takes hardly half a day, recipes for quick meat pies are very common in modern cuisine, which smart housewives manage to cook even for breakfast, everything is so simple!

In any case, whether you choose a recipe for a bulk 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 more magnificent.

• Try to avoid using margarine, take butter - your pies will not only taste better, but also healthier.
• If the dough recipe contains mayonnaise, try replacing it with sour cream, natural yogurt or kefir.
• You can take any meat for the filling, as long as it is not too fatty.
• Soften dry chicken meat - add 2-3 tablespoons to 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. In this case, your cake will not burn on the pan or pan. If none of the above is at your disposal, grease a baking sheet or form with butter and dust with flour.
• If the surface of the pie has begun to burn, and it is still far from done, cover the pie with foil.
• Be sure to pierce the top of the cake in several places (with a fork or toothpick) so that it does not burst during baking.
• Remove the finished meat pie from the oven, cover with a linen napkin and let stand for 10-15 minutes.
• Meat pies on yeast dough are best eaten completely cooled.

The point is small - choose a recipe to your liking! Let's start with the easier ones (remembering that "easier" isn't always "worse"!)

Pie with meat "Bulk"

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.

Cooking:
Chop the onion and fry in vegetable oil, add chopped mushrooms, simmer until the liquid evaporates, add ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add grated cheese, flour with soda, sour cream and mayonnaise, mix. On a baking sheet greased with vegetable oil and sprinkled with flour, pour ⅔ of the dough, level it, lay out the minced meat and pour over the rest of the dough. Place in an oven heated 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 bulbs

Cooking:
Combine dough ingredients and beat until smooth and fluffy. Pour half the dough into a greased and floured mold, put the raw minced meat mixed with chopped onions, salt and pepper, pour the remaining dough and put in the oven, preheated to 170 ° C, for 40 minutes.

Pie with meat on cottage cheese dough

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

Cooking:
Fry the minced meat in vegetable oil for 5-6 minutes, add chopped cabbage and simmer for another 10 minutes. Salt, pepper, put butter and remove from heat. For the dough, wipe the cottage cheese through a sieve, add the rest of the ingredients, knead and put in the refrigerator, covered with a film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and put it in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Lay out the filling, twist the 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 meat pie (quiche)

Ingredients:

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

Cooking:
Roll out the defrosted dough into a circle slightly larger than your baking dish, put it in the form and form the sides. Put in a hot oven for 6-8 minutes. Reduce the temperature in the oven to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, stew and put the minced meat. Mix well, salt and pepper and spread evenly over the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and put in the oven for 25-30 minutes. Serve hot.

Potato pie with meat "Jellied" (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 bulbs
1 tomato
½ stack cream,
½ stack milk,
2 eggs,
2-3 tbsp tomato paste,
salt, ground black pepper, grated cheese - to taste.

Cooking:
Add butter, egg, flour to mashed potatoes and mix until smooth. Lubricate the baking dish with oil, lay out the dough, form the sides and put the form in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, salt and pepper. Sweet pepper cut into cubes and lightly fry separately. Combine pepper, finely chopped tomato with minced meat and put 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 a mold. Sprinkle with cheese and put in an oven heated 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 of meat,
250-300 g potatoes,
1 onion
salt, black ground pepper - to taste.

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

Pie with boiled meat

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

Cooking:
Boil the meat in salted water and grind 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 in the sour cream and melted butter into the egg mass and gradually add the flour, pouring it in portions. Knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer with paper to a baking sheet. Spread the minced meat on top of the dough and cover with the second half of the dough. Pinch the edges. Lubricate the top of the pie with a mixture of sour cream and raw yolk and place the pie in an oven heated to 180 ° C for 35-40 minutes. Cool down. The pie is very juicy.

Greek meat pie

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

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

Meat pie on potato dough "Rustic"

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, black ground pepper - to taste.

Cooking:
Boil the potatoes and mash them into a puree, add the butter, flour and salt and knead a soft dough. Fry the onion and pepper, cut into cubes, in vegetable oil until golden brown, put 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 put it in a greased form (preferably detachable). Put the minced meat, on top of it - sliced ​​​​tomatoes, 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 of mixed minced meat,
⅔ stack. chopped green onions
½ stack dry crumbs of white bread,
3 eggs,
⅔ stack. ketchup,
2-3 garlic cloves,
1 ½ stack cereals (rice, barley, wheat),
2 stack chopped mushrooms,
1-2 tbsp vegetable oil,
1 stack diced onion,
salt, black ground pepper, spices and seasonings - to taste.

Cooking:
Combine minced meat, green onions, breadcrumbs, 2 eggs, ketchup and garlic, salt, add spices to taste. This is the first mince. Cook crumbly porridge from cereals. Fry mushrooms with onions in vegetable oil, salt and pepper to taste and combine with porridge. This is the second mince. 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, spread the minced meat from cereals and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Put the roll on a baking sheet with the seam down, brush with a beaten egg and place in an oven heated to 180-200 ° C for 30 minutes. If you think the pie will be too big, cut the ingredients in half or divide them into two pie rolls. Cool the finished pie.

And, finally, the classics of the genre - meat pies on yeast dough. A great opportunity to gather the whole family at the Sunday table!

Yeast meat pie

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

Cooking:
Cut the meat into large pieces, cover with cold water and boil until tender. Meanwhile, ½ stack. warm milk dissolve 1 tsp. sugar, add yeast and let rise. Melt butter and set aside. Pour the beaten egg with salt, the remaining milk and sugar, melted butter into the beaten yeast, mix and, gradually adding flour, knead the dough. Leave to approach in a warm place under a napkin. Turn the meat through a meat grinder, mix with onion and broth fried in vegetable oil, salt, pepper and simmer for 5 minutes under the lid. Cool down. Divide the risen dough into two unequal portions. 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 egg yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.

Pie with meat "Rumersky" (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 finished mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.

Cooking:
For the dough, put salt, sugar, yeast, 150 g of flour and yolks into milk, mix and let rise for 1.5-2 hours. Put warm sour cream, softened butter, the remaining flour into the dough that has come up and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, stewing the products until half cooked. Salt and pepper to taste. Punch down the risen dough, cut into balls weighing 25-30 g and form pies with various types of filling. Dip them in the melted butter and press firmly into the pan, alternating until ⅔ full. Let stand and put in a hot oven for 30-40 minutes. The pie is eaten, sorted into small pies. Alternatively, you can cook 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. Put one type of minced meat on each strip and pinch the edges so that you get long "sausages". Lay the "sausages" in a form, starting from the center, laying in a circle and alternating them. Bake a pie. Serve by cutting like a cake into segments. Guests will pretty much break their heads, figuring out how you managed to hide the filling in the pie like that!

Happy baking!

Larisa Shuftaykina