The most delicious fillings for fried or baked pies - step-by-step recipes for preparing sweet and savory ones. Secrets of the “non-running” fruit filling

No one can refuse delicious homemade baked goods. The filling for the pies is of great importance here, because there are so many different options its production, simple and fast, and not so much. It is made from all kinds of products: meat, fish, mushrooms, vegetables, fruits. Their taste greatly depends on what filling you put in the pies. Learn how to make some of the most popular filling options.

What can you use to make pies?

All fillers can be divided into two groups: sweet and unsweetened. In the first case you will succeed rosy pies, which are suitable for dessert, in the second, those that will be a snack. Both will look great in the photo. Several options for sweet pie:

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

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

egg and onion;
fish;
cabbage;
with liver;
mushroom;
with chicken;
rice;
with ham;
potato;
meat;
sorrel

Delicious filling for pies

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

With egg and green onions

Cooking time: 40 min.
Number of servings: 12 persons.
Calorie content of the dish: 634 kcal.
Purpose: for baking.
Cuisine: Russian.

Pies with eggs and onions will turn out so delicious that they will simply fly off the table. As a rule, they are fried, although it is quite possible to bake them in the oven. The onion and egg filling is very satisfying. Sometimes boiled long rice is also added to it, but the classic version does not imply its use. Remember how to make filling for onion pies with boiled eggs.

Ingredients:

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

Cooking method:

Boil the eggs hard. Cool, peel, chop finely.
Wash the onion and chop it.
Stir the products, add melted butter, salt and pepper.
Spread filling over pieces of any pie dough.

From cabbage

Cooking time: 45 min.
Number of servings: 20 persons.
Calorie content of the dish: 1025 kcal.
Purpose: for baking.
Cuisine: Russian.

Many people love cabbage pies, so various fillings a lot for them. The only thing that remains unchanged is main ingredient. Both ordinary white cabbage and sauerkraut are placed in the pies. There are options for combining it with mushrooms, meat, boiled eggs, and other vegetables. Now you will get acquainted with a proven classic recipe.

Ingredients:

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

Cooking method:

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

With rice

Cooking time: half an hour.
Number of servings: 20 persons.
Calorie content of the dish: 653 kcal.
Purpose: for baking.
Cuisine: European.

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

Ingredients:

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

Cooking method:

Hard-boil the eggs, cool, and peel. Cut into small cubes.
Wash the green onions and dry. It needs to be finely chopped. Fry on butter within a couple of minutes.
Rinse the rice until the water is clear, cook until full readiness.
Mix all products with chopped dill and salt.

Filling for potato pies

Cooking time: 35 min.
Number of servings: 12 persons.
Calorie content of the dish: 937 kcal.
Purpose: for baking.
Cuisine: Russian.

If you are thinking about what to make pies with, make it with potatoes and you won’t go wrong. It's hard to imagine a person who wouldn't love these. The filling for the pies is filled with mashed potatoes and a delicious fried onion. It turns out to be very delicate in consistency and aromatic. Vegetable filling made from potatoes is perfect for both fried pies, and for wind instruments.

Ingredients:

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

Cooking method:

Peel the potatoes. If the tubers are large, then cut them in half. Boil the potatoes in salted water until tender.
Chop the onion very, very finely. Fry until golden brown in vegetable oil, preheated in a frying pan.
Drain the potatoes. Add butter and start grinding. When the mixture becomes homogeneous, add little by little warm milk. Stir with fried onions and use potato filling as intended.

From the liver

Cooking time: 45 min.
Number of servings: 4 persons.
Calorie content of the dish: 586 kcal.
Purpose: for baking.
Cuisine: Russian.

One of best options fillings for fried pies - liver. Beef is most often used, although pork and chicken are equally suitable. The liver is fried with onions and carrots, taking on their flavors. The filling comes out very tender and juicy. Pies with it can be served either independently or as an appetizer for any first course: soup, borscht, solyanka.

Ingredients:

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

Cooking method:

Rinse your liver. Dry it. The liver is cut in large pieces, fry in vegetable oil until half cooked.
Wash and peel the vegetables. Grate the carrots coarsely. Cut the onion into small cubes.
Add vegetables to the pan. The products are mixed, sprinkled with salt and pepper.
Simmer covered until the liver is completely cooked.
Remove the pan from the stove. Cool the food, pass the filling for the pies through a meat grinder.

From cottage cheese

Cooking time: 25 min.
Number of servings: 6 persons.
Calorie content of the dish: 834 kcal.
Purpose: for baking.
Cuisine: European.

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

Ingredients:

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

Cooking method:

Rub the cottage cheese through a sieve or grind in a meat grinder.
Mix with sour cream, semolina, flour, four tablespoons of sugar. Leave for a quarter of an hour.
Separate egg whites. Beat them into a thick, stable foam. Add to curd filling. Fill the pies with the mixture.

With sorrel

Cooking time: 25 min.
Number of servings: 4 persons.
Calorie content of the dish: 386 kcal.
Purpose: for baking.
Cuisine: Russian.

With sorrel you can do this: sweet filling, and unsweetened. The recipe you are about to read contains: hearty option because it is more versatile. In addition to sorrel, eggs, a few tablespoons of butter, mayonnaise, and green onions are added to the filling. Pies with it turn out very healthy and tasty. Try cooking them and see for yourself.

Ingredients:

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

Cooking method:

Boil the eggs hard. Cool, peel, cut into small cubes.
Chop the washed sorrel and green onions.
Melt the butter in a frying pan. Fry the onion and sorrel for a couple of minutes. Reduce heat and simmer, stirring until fresh herbs will not decrease in volume by half.
Stir in sorrel, eggs, mayonnaise and pepper.

Cooking time: 65 min.
Number of servings: 12 persons.
Calorie content of the dish: 1642 kcal.
Purpose: for baking.
Cuisine: European.

Pies with fried or boiled meat They taste great and are very filling. It is advisable to prepare the minced meat for making the filling yourself; it can be made from beef, pork or mixed. It is fried together with onions and carrots, it turns out very juicy and aromatic. Suitable for making both baked pies and fried pies from butter, puff pastry or yeast dough.

Ingredients:

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

Cooking method:

Peel the vegetables and chop.
Fry the onion in 6 tablespoons of vegetable oil until transparent. Peel the carrots, grate and add.
When the vegetables release their juice, add the minced meat and butter to the frying pan, season and stir.
Fry covered, stirring occasionally, until cooked through. Cool before using for pies.

With mushrooms

Cooking time: 35 min.
Number of servings: 20 persons.
Calorie content of the dish: 913 kcal.
Purpose: for baking.
Cuisine: European.

The filling prepared according to the following recipe tastes amazing and is very aromatic. The recipe uses champignons, but you can replace them with other boiled mushrooms. Be sure to check in advance which preliminary preparation the variety you choose needs. Remember the following cooking recipe and it will become one of your favorites.

Ingredients:

champignons – 1 kg;
ground black pepper – 2 pinches;
onions – 6 pcs.;
salt – 3 tsp;
vegetable oil – 6 tbsp. l.;
breadcrumbs– 8 tbsp. l.;
eggs – 4 pcs.;
sour cream – 6 tbsp. l.

Cooking method:

Rinse the champignons under cold water. Dry and chop finely.
Peel the onion and chop with a blender or meat grinder.
Grate the carrots coarsely.
Heat up the frying pan. Pour it in vegetable oil. Fry the onion. Post it fresh mushrooms and simmer for a quarter of an hour, stirring, over medium heat.
Boil the eggs hard. Peel them and remove the yolks. Add chopped mushrooms and remove the pan from the heat.
Mix the ingredients. Add sour cream, salt, pepper and breadcrumbs. Stir, cool and use for pies.

From rhubarb

Cooking time: 20 min.
Number of servings: 20 persons.
Calorie content of the dish: 421 kcal.
Purpose: for baking.
Cuisine: European.

Around mid-spring, rhubarb stems ripen and become very tasty and full of vitamins. This vegetable is perfect for making pies. It is very easy to make the filling from it; it does not require much time or effort. In addition to the rhubarb itself, according to the recipe, only sugar and a little ground cinnamon are added to it. It must be used immediately; it cannot be stored for future use.

Ingredients:

rhubarb stems – 700 g;
ground cinnamon– 2 tsp;
sugar – 8 tbsp. l.

Cooking method:

Rinse the rhubarb under running water.
Remove the skin from the stems.
Cut the rhubarb into very thin pieces.
Mix vegetables with sugar and cinnamon.

From cherry

Cooking time: 45 min.
Number of servings: 20 persons.
Calorie content of the dish: 935 kcal.
Purpose: for baking.
Cuisine: Russian.

Cherry is an excellent filling for sweet pies. If you prepare everything correctly, you will get a fragrant filling with a slight sourness. It will not spread like jam, so it will not spoil the baked goods. Making this filling is incredibly easy. You will need pitted cherries, a little sugar and starch. This filling is perfect for other dishes, for example, open pies.

Ingredients:

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

Cooking method:

Place the berries in a deep heat-resistant container.
Add sugar, starch.
Stir the mixture until all the solids are dissolved in berry juice.
Place the container over high heat. When the mixture warms up, turn it down. Cook, stirring, until the cherries thicken.
Remove from heat, cool and use.

Apple

Cooking time: 55 min.
Number of servings: 8 persons.
Calorie content of the dish: 824 kcal.
Purpose: for baking.
Cuisine: European.

Making apple filling is very simple. With it, the pies turn out simply amazing, fragrant and tender. You need to choose the right apples for the recipe. You should take sweet and sour varieties. Overripe fruits are not suitable; they may yield too much juice, which is not good for dough. Remember how to make apple filling and be sure to try it.

Ingredients:

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

Cooking method:

Peel and core the apples. Cut into medium cubes.
Melt the butter in a frying pan. Lay out the apples. Simmer for 10 minutes.
Add sugar, pour water over the fruit. Add cinnamon. Simmer for 10-15 minutes until the apples become soft and all the liquid has evaporated.

Cooking time: 25 min.
Number of servings: 8 persons.
Calorie content of the dish: 973 kcal.
Purpose: for baking.
Cuisine: European.

Pies and pies filled with fish are very original dishes, which has long been popular among the Slavs. There are a lot of recipes for making it. Boiled or fried fish combine with rice, fresh cabbage, mashed potatoes. IN next recipe It is proposed to combine pink salmon with fried onions and carrots and eggs. The dish is simply delicious and easy to make.

Ingredients:

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

Cooking method:

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

Video

1. Fruit and berry fillings.

Suitable fruits for fruit fillings are those that have dense pulp and do not release a lot of juice when cut: apples, pears, plums, and some varieties of peaches.

Apples need to be peeled and seeded, cut into slices or cubes, and sprinkled with lemon juice to prevent them from darkening. In principle, they can already be used for filling, but they can also be sprinkled with sugar, vanilla, cinnamon, and ground ginger. Choose according to your taste. With each option you will receive a new filling.

The delicious filling is made from apples and carrots. Grate the carrots and simmer over low heat under a lid in oil. After 7-10 minutes, add grated apples, sprinkle with sugar and bring to readiness.

The pears are peeled and sliced like apples. Also sprinkle with lemon juice. They don’t really “like” the combination with spices, so it’s better to use them without sprinkling them with anything. But they go well together in one pie with apples.

The plums also need to be peeled and the pit removed. Since plums taste sour, they need to be sprinkled with sugar. The same is done with cherry plum.

Peaches and apricots do not need to be peeled; the pit must be removed. If the fruits are sweet, they do not need to be sprinkled with sugar.

As for berries, they release much more juice when cooked than fruits. Therefore, prepared berries sprinkled with sugar should be lightly sprinkled with potato starch. It will absorb excess liquid, but will not change the taste of the filling.

Pies can be prepared with cherries (without pits), black and red currants (without tendrils and tassels), blueberries, blueberries, blackberries, mulberries (tiutina, mulberry), sloe, etc.

2. Jam fillings.

If you have thick jam go, then there will be no problems with preparing the filling: scoop out the required amount with a spoon and place it on the workpiece for the pie or pie. If you have jam, then you need to drain the syrup from it. In too liquid jam You can pour in a little gelatin or starch dissolved in water and cook for a very short time on the fire. Then the jam will thicken.

To prevent pies and pies from getting “wet” from the inside, you need to grease the dough raw egg white or sprinkle with potato starch.

3. Curd fillings.

The cottage cheese for the filling should be fresh, preferably low-fat. If the cottage cheese is still a bit dry, you can mix it with sour cream or melted butter. Be sure to add sugar. They recommend rubbing it through a sieve, and I beat it in a blender. Curd filling may have the following options.

- steamed and chopped prunes, dried apricots, figs, raisins are also suitable;

- crushed nuts;

- finely chopped fresh apples;

- finely chopped banana with dense pulp.

4. Fillings from different types products.

From crackers. IN crushed crackers add washed and steamed raisins, honey, cinnamon or vanilla, pour in a little boiling milk. The filling should not be liquid! The consistency is supposed to resemble thick mashed potatoes.

Wash dried fruits, steam, chop if necessary and use as filling.

Crush the nuts with sugar, add a little butter.

Take butter and flour in equal parts and grind into crumbs. Baby and granulated sugar Mix thoroughly in a 1:1 ratio.

Either simmer pumpkin without peel and seeds in pieces in a frying pan under a lid, or bake in one piece in the oven. Mash to puree, add sugar. You can add cinnamon to this filling or boiled rice. It will be very tasty.

If you bake pies and pies in the oven, grease their surface with melted butter, sugar syrup or raw egg yolk- they will acquire a very beautiful color.

If you fry in a frying pan, turn the heat to very low. This way you will allow the pies to simmer in the frying pan longer without burning: after all, not only the dough should be baked, but the filling should not remain raw. Don't skimp on oil for frying.

Pies with unsweetened filling usually made closed. Sweet pies are usually covered with “braids” or “mesh” of dough. This way the filling will bake better and the pie will turn out more beautiful.

You need to be careful when eating something that is not cool enough sweet pie. The filling of fruits, berries and jam has a very high temperature- much higher than the temperature of the dough, and you can seriously burn your tongue. You need to watch your children especially carefully when they try to steal a pie that has just been removed from the frying pan or baking sheet.

Interesting recipes for you, good mood for cooking and bon appetit!

Pie filled with fresh apples

Culinary tricks for fruit fillings.

So that the jam filling does not leak out.

To fruit pie didn't get soggy from the filling.

Wet fillings - jam, marmalade, fresh fruit often create problems for beginners in the kitchen: the jam filling leaks out, the fruit pie becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there is a lot of filling. In addition, if the fruit is very juicy, the pie will become soggy even with a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is advisable that this product does not impose its taste.

There cannot be an exact recipe regarding the amount of filler, since the jam used for the filling can be of different thickness, and the qualities of filler products today differ from one manufacturer to another.

Housewives usually find their own method through experience.

To prevent the jam, marmalade or jam filling from leaking out, do this:

– boil the jam in advance, add it to it semolina. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the thickness of the jam or jam. Cool the mass, it will thicken and will not flow out;

– add berry or fruit jelly powder to the jam or marmalade – 1 tablespoon per glass of jam;

– add about 1 tablespoon of flour (wheat or corn) or oatmeal per glass of jam or jam;

– add corn or potato starch, you can boil the jam with starch in advance. The amount of starch is 1-2 teaspoons per glass of jam. This is approximate, because starch varies in strength.
Which starch is better? Many people believe that corn is less noticeable, but this depends on the manufacturer;

– add breadcrumbs to the jam, it’s better if you make them yourself from a very good white bun;

– add to jam ground biscuits To do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, without flavoring fillers and unsalted is better;

– you can make the following filling: stir the jam well, beat with a fork, add whipped thick foam egg whites;

– specially prepared for baking thick jam with the help of natural gelling substances: pectin, quittin, gelfix, marmalade. This is when you make preparations for the winter.

By the way, it is with this kind of jam or marmalade that you can very easily and quickly prepare fruit sponge roll:

Bake thin sponge cake rectangular in shape, with baking paper roll it into a roll, then, when it has cooled, carefully unwrap it and spread it with jam or homemade marmalade, roll it up (without paper), put it in a plastic bag, and put it in the refrigerator for 1 hour.

To prevent a pie with fruit filling from becoming too wet due to excess juice, you can do this:

– place the fruit or berry filling on the rolled out dough, sprinkle the filling with oatmeal flour (grind the oats in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You don't have to grind the flakes;

By the way, oatmeal from whole grain They cope with the problem perfectly and do not affect the taste. I use German ones; they have been sold everywhere for a long time.

– sprinkle the rolled out dough with starch, gelatin or ground breadcrumbs, you can also use neutral cookies, and place fruit filling on top. If , sprinkle more on top;

I’m used to sprinkling Golden apple filling only on top; these apples are moderately juicy.

– apricots, plums, small apples and cut the pears into halves, remove the seeds and core, lay out in one layer, skin side down, sprinkle with sugar, almond petals, and ground breadcrumbs on top. To absorb moisture, you can add washed and dried raisins or dried apricots to the fruit, but not completely dry, like a stone;

– large apples and the pears can be cut into slices and placed skin side down as in German;

- prepare the filling from baked apples without skin;

– if you add small pieces fruits in the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;

– rinse fresh cherries, drain, defrost frozen ones, sprinkle with sugar, leave for half an hour or an hour to let them release juice, drain the juice. Place the cherries on the dough, sprinkle starch on top.

I do it differently, mine never gets wet. We have a family method:

First spread the rolled out dough into a thin layer without any gaps. thick jam or melted honey (not hot!), this is protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more is possible, depending on the strength of the starch), mix, place on the dough, sprinkle sugar on top to taste. You can do it without sugar at all, because a layer of jam or honey adds sweetness. Then cover with strips of dough.

The photo shows the remains of the pie in a section after a day.

And also, so as not to remove burnt jam or dried jam from the baking sheet. fruit juice, always use baking paper for baked goods with wet fillings.

It is difficult to find a person who can pass by freshly baked pies without feeling the desire to try at least one of them. It is impossible to imagine Russian cuisine without this pastry, although other nations are happy to include it in their diet. It is difficult to list all the dough options from which pies can be made, but there are many times more filling recipes for them. It uses meat, vegetables, mushrooms, rice, buckwheat, fruits and berries, cottage cheese and many other products. Even if you fry the pies every day, you can avoid repeating them for a long time, so this dish is unlikely to ever get boring.

Cooking features

There are no hard rules according to which fillings for pies should be prepared. To do this, you can mix the most different products in an arbitrary ratio, each time getting unique taste. However, some points still need to be known and taken into account.

Pie dough bakes very quickly, so the filling should not contain products that have not passed the necessary heat treatment, with the exception, of course, of those that can be eaten raw.
To improve the taste of the filling and increase its juiciness, you can add butter to it. It is not necessary to melt it for this: it will still melt while the pies are baking or frying.
Sometimes the filling runs the risk of seeming too runny. If you are afraid that when heated the filling will flow and soak the dough, add a little starch to it.
The dough for pies is chosen taking into account the type of filling. If it is unsweetened, then the dough is usually made with a reduced egg content, and vice versa. The amount of sugar in the dough also varies, depending on what will be used as a filler.

The pies can be eaten cold, but they taste best fresh and still warm.

Cabbage filling

white cabbage (fresh) – 0.6 kg;
onions – 120 g;
carrots – 0.2 kg;
water – 100 ml;
salt, pepper - to taste;
vegetable oil- as much as needed.

Cooking method:

Wash the cabbage. Remove the top leaves if they have wilted. Cut out the stalk. Chop the cabbage as finely as possible.
Peel the carrots and grate them, choosing the side with small holes.
Remove the skins from the bulbs. Cut the onion small pieces.
Heat the oil in a frying pan and put the onion in it. When it turns golden, add carrots.
Fry the onions and carrots for 3 minutes, then add the cabbage to them. Fry everything together for 5 minutes.
Pour water into the pan, reduce heat. Cover the pan with a lid. Simmer the cabbage until it becomes soft.
About 5 minutes before the filling is ready, add salt and pepper. If desired, you can add allspice, cloves, bay leaf.

Cool the cabbage until room temperature and fill her with pies. Bake them or fry them. The result is a dish that can replace lunch. If you are using suitable recipe dough, then cabbage pies can be eaten even during Lent.

Pork or beef liver filling

pork or beef liver– 0.5 kg;
fresh dill – 30 g;
fresh parsley – 30 g;
onions – 0.25 kg;
salt, pepper - to taste.

Cooking method:

Rinse the liver, cut out the bile ducts from it. Fill with water and place on the stove. When the water boils, reduce the heat. Add salt, pepper, spices to taste. Cook for a quarter of an hour, then remove from the water and cool.
Chop the liver with a knife to form thin strips or small cubes.
Wash and dry the greens, chop them finely.
Peel the onion. Cut it into small pieces. You need a lot of onions, otherwise the filling will turn out too dry.
Fry the onion in vegetable oil until soft. Do not make the heat too high, otherwise the onions will fry too much.
Mix the liver with onions, adding salt and seasoning the filling to your taste. Add chopped herbs to it, stir.

Pies with liver stuffing They turn out tasty and satisfying, and are not too expensive.

Chicken liver filling

chicken liver – 0.7 kg;
onions – 0.2 kg;
butter – 50 g;
flour – 40 g;
water or broth – 125 ml;
salt, spices - to taste.

Cooking method:

Wash the chicken liver, dry and cut into not too large pieces.
Peel and cut small cubes onion.
Fry the liver and onions in vegetable oil until cooked.
Grind the fried liver with a blender or using a meat grinder. Add salt and pepper, stir.
Melt the butter in a clean frying pan. Fry the flour in it. Pour in water or broth in a thin stream, while whisking it with a whisk. When the sauce thickens, remove the pan from the heat.
Add sauce to liver pate and stir. Thanks to this, the filling will become more viscous and will not flow out of the pies.

Filling from chicken liver It turns out very tender, so they literally melt in your mouth. Get ready for baked goods to disappear from the table almost at lightning speed.

Pies with potatoes

potatoes – 0.5 kg;
onions – 0.3 kg;
vegetable oil - as much as needed;
salt, seasonings - to taste.

Cooking method:

Wash the potatoes, peel them, cut them into large pieces and boil until soft.
Drain the water and puree the potatoes using a blender or potato masher.
Finely chop the peeled onion and fry it in large quantities vegetable oil until golden brown.
Mix mashed potatoes with fried onions, adding salt and seasoning to taste.

This pie filling recipe is especially popular. After all, it is made very simply from available ingredients. Pies with it turn out delicious and satisfy hunger well.

Carrot filling

carrots – 0.5 kg;
chicken egg – 3–4 pcs.;
butter – 40 g;
sugar (optional) – 20 g;
salt - to taste.

Cooking method:

Wash the carrots and boil them until tender. Peel and coarsely grate.
Hard-boil the eggs and pour cold water over them to cool them faster.
Peel the cooled eggs and cut into small pieces, combine with carrots.
Add softened butter to the filling, mix well. Add some salt and, if desired, sugar – it gives the filling a unique taste.

Carrot filling can be sweet or salty. You'll probably like both options equally.

Filling with sauerkraut and mushrooms

sauerkraut – 0.2 kg;
boiled or canned mushrooms– 100 g;
butter - as much as needed.

Cooking method:

Wash the cabbage and squeeze well.
Cut the mushrooms into plates or small cubes. Fry lightly in butter.
Combine mushrooms with sauerkraut. Stir until they are evenly distributed.

If you want to cook Lenten pies, then butter can be replaced with vegetable oil or abandoned altogether.

Meat filling

beef – 0.25 kg;
pork – 0.25 kg;
onions – 100 g;
garlic – 1 clove;
parsley (optional) – 50 g;
fat for frying – 100 g;
salt, pepper - to taste.

Cooking method:

Wash the meat. Pat dry with a kitchen towel and cut into medium-sized pieces. Alternating pieces of beef and pork, pass the meat through a meat grinder.
Finely chop the parsley, add to the minced meat, stir.
Season the minced meat with pepper, add salt to taste, and mix again.
Finely chop the garlic.
Peel the onion and cut it into small cubes.
Melt the fat in a frying pan. Fry the onion and garlic in large quantities.
Transfer the aromatic roast into a bowl with minced meat. Mix it as thoroughly as possible.
Place the minced meat back into the pan with the fat and fry over low heat until ready. If necessary, you can add a little water or broth to it and simmer. The main thing is that it does not remain raw.

Pies with meat filling – great option for a hearty snack. Moreover, such a dish is quite capable of replacing lunch or dinner.

Filling for fish pies

boiled fish – 0.5 kg;
onions – 0.25 kg;
chicken egg – 2 pcs.;
vegetable oil - as much as needed;
butter – 40 g;
salt, pepper - to taste.

Cooking method:

Cut the fish into fillets and add a small amount of water.
Bring the water to a boil. Add some salt. Cook the fish over low heat, covered, for 20 minutes. Remove from the broth and cool. During this time, it should also have time to dry.
Peel the onions and cut them into thin half rings. Fry until golden brown in heated vegetable oil.
Boil the eggs hard. After cooling, peel and cut into small cubes.
Cut the cooled fish into medium-sized pieces.
Mix fish, eggs and onions.
Add salt and pepper and melted butter. Stir.

The filling for this recipe turns out tender and satisfying. Its taste harmoniously combines with the taste of pie dough. If you don’t want to bother with cooking fish, you can replace it canned fish. The taste, of course, will be different, but no less pleasant.

Filling for potato and mushroom pies

potatoes – 0.5 kg;
fresh champignons – 0.5 kg;
onions – 100 g;
sour cream – 0.2 l;
butter or margarine - as needed;
salt, pepper - to taste.

Cooking method:

Boil the potatoes in their skins, cool and peel. Scroll through a meat grinder or grind with a blender. Add 100 ml of sour cream and mix thoroughly.
Remove the skins from the bulbs. Cut the onion into small cubes.
Wash and pat the mushrooms dry with a napkin. Cut them into thin slices.
Melt butter or margarine in a frying pan. Fry the onion in it until golden brown.
Add the mushrooms and fry them until any excess moisture has evaporated from the pan.
Season with salt and pepper, pour in the remaining sour cream and simmer for 5–10 minutes.
Mix mashed potatoes with mushrooms.

The mushroom and potato filling is tender, juicy and aromatic. Despite the fact that its preparation takes a lot of time, many people prefer this option.

Egg filling with rice and green onions

rice – 0.2 kg;
chicken egg – 4 pcs.;
green onions – 100 g;
butter – 40 g;
salt, spices - to taste.

Cooking method:

Sort and rinse the rice. Fill it with water and bring to a boil. Add salt and cook until done. A few minutes before cooking, add oil to the rice and stir. Ready rice leave covered for at least 15-20 minutes.
Boil and peel the eggs. Cut them into cubes, maybe not too large.
Wash and dry the onions. Cut it finely.
Mix eggs with rice and green onions.

Eating pies stuffed with eggs, rice and green onions, it’s hard not to remember summer. Despite the fact that it does not contain fish or meat, it turns out to be very satisfying and is liked by almost everyone.

Pies stuffed with peas

dried peas – 0.2 kg;
onions – 100 g;
butter or vegetable oil - as needed;
salt, pepper - to taste.

Cooking method:

Soak the peas in advance cold water, otherwise you will have to cook it for too long.
Boil the peas in salted water until they become completely soft.
Puree the peas using a blender.
Finely chop the peeled onion and fry it until golden brown.
Mix the onions with pea puree - it will give it juiciness.

Pies with pea filling are not inferior in taste to their counterparts filled with potatoes, but they are made less frequently. There is only one reason: pea puree It takes much longer to cook than potato.

Filling for apple pies

apples – 1 kg;
sugar – 100 g;
butter – 50 g.

Cooking method:

Wash the apples and dry them with a napkin. Cut the core out of the fruit. If you want the filling to be tender, remove the peel.
Slice apple pulp small cubes.
Melt the butter and add the sliced apples.
Fry the apples in butter for 5 minutes. Add sugar and continue frying for another 5 minutes. If you find the filling too thin, continue frying the fruit for some more time until it thickens sufficiently.

Sweet and sour apple filling Many people like it in pies. This filler option is one of the most popular, especially among children. This pastry goes well with tea, cocoa, and coffee.

Filling for cottage cheese pies

cottage cheese – 0.6 kg;
egg yolks – 2 pcs.;
butter – 100 g;
sugar – 100 g.

Method of preparation;

Melt the butter, mix with sugar and let cool.
Separate the yolks from the whites, beat with a whisk and combine with the butter.
Rub the cottage cheese through a sieve and mix with the resulting mass.

Before filling the pies with the curd mixture, cool it in the refrigerator.

Filling for berry pies

fresh berries (currants, strawberries, raspberries) – 0.5 kg;
sugar – 0.2 kg;
starch – 100 g.

Cooking method:

Wash the berries. Place them on a kitchen towel and wait for them to dry. Cut the strawberries into several pieces.
Mix all the berries, add sugar and stir so that the granulated sugar is distributed evenly.
The pies should be filled with berry filling immediately after preparing it. Before wrapping the dough, sprinkle the berry mix with starch.

Pies with berry filling Each time they turn out different, but always very tasty. This is a very pleasant dessert that goes well with tea, milk, and cocoa.

Cottage cheese filling with raisins and candied fruits

cottage cheese – 0.5 kg;
raisins – 0.2 kg;
sugar – 100 g;
cream – 50 ml;
vanilla sugar – 5 g;
candied fruits – 50 g.

Cooking method:

Place the cottage cheese in a blender bowl, pour in the cream and add both types of sugar. Beat until smooth.
Pour boiling water over the raisins and leave for 10 minutes.
Drain the water, mix the raisins with the curd mass.
Add candied fruits and stir again. Make sure that the raisins and candied fruits are distributed in curd mass evenly.

If your children do not like cottage cheese and categorically refuse it, bake them pies with filling made according to this recipe. They will almost certainly ask you to cook one sweet pastries again and again.

Pumpkin filling

pumpkin (pulp) – 0.5 kg;
sugar – 60 g;
butter – 60 g.

Cooking method:

Cut the pumpkin into small pieces, add water and boil until soft.
Drain the water and grind the pumpkin in a blender.
Melt the butter and pour into the pumpkin puree.
Add sugar.
Mix everything using a blender.

This healthy filling is good to make in late autumn, when the berries have already dried, but you still want sweet pies. To give the filling an even more pleasant aroma, you can add a little orange or lemon zest to it.

Walnut and poppy seed filling

poppy – 0.2 kg;
sugar – 80 g;
honey – 40 ml;
kernels walnuts– 80 g.

Cooking method:

Chop the nuts into fine crumbs with a knife.
Mix with sugar and melted honey.
Steam the poppy seeds. To do this, you need to pour boiling water over it and leave for half an hour. Keep in mind that for the amount of poppy seeds indicated in the recipe, you will need quite a lot of water, since poppy seeds swell a lot.
Mix the poppy seeds with the remaining ingredients and use as a filling.

Poppy seed pies have a unique taste. Other baking options cannot replace this unusual dish.

Filling for cheese pies

hard cheese – 0.25 kg;
chicken egg – 2 pcs.;
fresh herbs – 50 g;
sour cream – 20 ml.

Cooking method:

Grind the cheese on a grater with large holes.
Finely chop the greens with a knife.
Boil hard-boiled eggs. Cool and peel. Grate coarsely.
Mix cheese with eggs and herbs, adding a spoonful of sour cream or mayonnaise.

Pies with cheese filling cannot be called familiar, but their taste is actually not so exotic. Even those who are wary of culinary experiments will surely like it.

Banana filling

bananas – 0.5 kg;
vanilla sugar – 5 g;
sugar – 60 g;
lemon juice – 5 ml.

Cooking method:

Peel the bananas and mash with a fork.
Add regular and vanilla sugar, pour in lemon juice.
Beat with a blender.

Serve pies with banana filling should only be fresh and hot. Otherwise, the filler will have a sour taste, and its color will no longer be delicate and seductive.

Filling for dried apricot pies

dried apricots – 0.25 kg;
sugar – 50 g.

Cooking method:

Pour boiling water over the dried apricots and leave for 20 minutes.
Drain the water and squeeze out the dried fruits.
Cut the dried apricots into small pieces, add sugar and stir.

Using the same principle, you can prepare fillings for pies from other dried fruits, but you need to add less sugar to raisins and, on the contrary, more to prunes. Baking with dried apricots and other dried fruits works well in the cold season, when fresh fruits and berries are less available.

Custard filling

milk – 0.5 l;
flour – 40 g;
sugar – 0.2 kg;
chicken egg – 2 pcs.;
vanilla sugar – 5 g.

Cooking method:

Mix vanilla sugar with regular sugar.
Beat sugar with eggs.
Add flour and continue whisking until mixture is smooth.
Place the container with the resulting mixture on water bath and warm it up a little.
Pour in milk in a thin stream, constantly whisking the mixture.
Continue to keep the cream in a water bath or over very low heat, whisking until it starts to make squelching sounds.
Remove the cream from the heat and cool.

Fill pies with warm custard You are unlikely to succeed: it will spread over the sheet of dough, so it will be difficult to wrap it. Therefore, the cream needs to be cooled very much. Some housewives even divide the cream into small portions and freeze them; the resulting pieces are wrapped in dough; when baked, the cream thaws and acquires its characteristic consistency.

The filling for pies can be a variety of products. Having some culinary experience and imagination, you can come up with a recipe based on the ingredients that are in the refrigerator. The pies are so versatile that they can be baked with almost any filling.

Any pastry filled with jam is delicious and hearty dish. But when preparing such a dessert, many housewives are faced with the fact that the jam leaks out. Moreover, it is not so important whether small buns or a hearty sweet pie are being prepared.

In addition to jam, wet fillings also include jam and fresh fruit. These ingredients create problems for inexperienced housewives in the kitchen. From excess juice even the most delicious dessert may look so unpresentable that you simply don’t want to eat it. Therefore, the question of what to add to the jam so that it does not leak out of the pies or pie is very relevant.

There are several solutions to the problem described above:
You don't have to add anything, just put less filling. But this is not a very advantageous option since such savings will not have a positive effect on the taste;
The filling must be thickened with a product that absorbs moisture. But what should you add to the jam to thicken it so that it doesn’t affect the taste of the product? Current options will be discussed in the next section of this article;

What to add to jam so that it does not leak out. Current tips:
1. Boil the jam a little a few hours before preparing dessert and add semolina to it. Take one tablespoon of cereal per glass of jam. This is also a good solution when looking for an answer to the question of what to add to jam so that it does not spread. But in the case of jam, a teaspoon of semolina is taken per glass of the product. This secret will help put more filling V .

Pay attention! When processing jam or jam in this way, it is important that it cools first. Only when cooled can it be added as a filling when preparing various baked goods.

2. You can add berries or marmalade to jam or fruit jelly. Take a tablespoon of jelly per glass of filling. It would be very unusual to add it to baked goods.
3. Another option is to add wheat flour or even cornmeal. The proportion will be standard when a tablespoon of one of the listed additional ingredients is taken per glass of this kind of filling.

4. You can use regular oatmeal as a thickener. They are taken in a standard proportion: a tablespoon of flakes per glass of jam.
5. Alternatively, housewives can use corn or potato starch to add thickness. Many modern nutritionists argue that it is better to opt for corn starch. By adding starch you will get excellent baking.
6. Another option for adding jam to thicken it is breadcrumbs. It’s best not to buy a store-bought product, but to make your own crackers. To do this, you need to take a good white bun, cut it into fairly big pieces and dry on a baking sheet. Then grind it finely.
7. Instead of crackers, you can use ground cookies. To do this take regular cookies without additives and on a cutting board, crush it finely and finely with a rolling pin. It is best to choose crackers and always without any additional flavorings or salt.

All these options will help when the housewife is looking for what to do to prevent the jam from leaking out of the pie. But, if some part of the filling ends up on the baking sheet, it will be difficult to wash it off. Therefore, pies and desserts with wet fillings should always be baked on special baking paper.
When deciding exactly what to add to the jam so that it does not leak out of the pies from the above, the choice must be made in favor of the ingredient that is on hand. Over time, you can try each of the options and decide what you like best and is suitable in each specific case.

Let homemade baking will always be tasty, and the filling flows out not during cooking, but when the finished product is absorbed!