If the fruit filling is liquid, then it is necessary. To prevent the filling from leaking out of the pies

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS TO THICKEN THE FILLING:

1. For a glass of filling - 1-2 tbsp. flour

2. For a glass of filling - 1-2 tbsp. semolina

3. For a glass of filling - 1 tbsp. oatmeal

4. For a glass of filling - 1 tsp. starch

5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits

Tip: If you use lingonberries for the filling (the most capricious filling), you need to defrost them, rinse them and dry them well with a paper towel.

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

The simplest solution- 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– the filling should be thickened 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 a 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 the filling layer is high, 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 pears can be cut into slices and placed skin side down;

- prepare the filling from baked apples without skin;

– boil the fruit briefly beforehand;

– 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, my cherry pie 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.

I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. And I sculpt them in large quantities practically with one hand.

Now I’ll tell you how it’s done. But first, the filling.

Peel and core the apples and grate them on a coarse grater. Place a few pieces of butter on the bottom of the saucepan. For 5 apples - approximately 50 grams of butter. I put it on the stove, and as soon as the butter starts to melt, I add apples. Sprinkle with sugar (2 tablespoons). And I warm it up, stirring constantly. Until all the liquid ( apple juice) will evaporate and the filling will become dense, without liquid. This takes about five minutes.

IN ready-made filling you can add a little cinnamon. Or you can increase the amount of sugar at once and add a little lemon juice at the very beginning.

I make dough for piesin a safe way . It was for these pies that I made it a little steeper - in a ratio of 1 to 2 (per liter of water - two kilograms of flour).
When the dough had risen, I laid it out on the table and divided it into an equal number of pieces. (I have 90 pieces from three kilograms of dough, but don’t rely on me, I’m always on an industrial scale).

I roll out the dough into a flat cake. I immediately roll out the number of pies for one baking sheet. I cover the rest of the dough with film to prevent it from drying out.

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I spread out the filling.

And I begin to shape the pies.
I fold it in half.

I press the dough into a semicircle with my hand, squeezing the filling a little.

Watch from reverse side.

And then I simply turn the pie to the side, and the fold is at the bottom (the bottom of the pie).
It turns out to be such an oblong bar.

I pat it a little with my palm to expand the shape of the pie.

And transfer it to a baking sheet.

I simply pinch the edges of the pies with my fingers. Like this.

The bottom of the pies is not even double, but triple. But in fact, it is not at all as thick as it might seem. But the filling does not leak.

For the sake of example, I made two pies with regular jam.

And I put them separately. To confirm your words.

I let the pies proof for 25-30 minutes.

Before putting in the oven, brush with an egg mixed in water.
I bake for 10 minutes at 200 degrees.

Here are the jam pies. Didn't leak.

But all the rest - the sweet filling didn’t leak anywhere either.
On the reverse side they look like this.

This method is suitable not only for sweet pies. It is very convenient when you need to quickly make a lot of pies. Because the sculpting process itself happens very quickly. With one hand they rolled it, pressed it, turned it over, flattened it, put it on a baking sheet, and pinched the corners.

And if you get the hang of doing it with both hands, it’s scary to think what unimaginable scale of production you can achieve. (kidding)

2. Tips from the Internet:

Culinary tricks for fruit fillings.

So that the jam filling does not leak out.

To prevent the fruit pie from becoming soggy from the filling.

Wet fillings: jam, jam, 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, because the jam used for the filling can be of different thickness, and the quality of filler products today differs 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 semolina to it. On average, 1 teaspoon or 1 tablespoon (depending on the thickness of the jam or jam) per glass of jam. Cool, the jam 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 wheat or cornmeal or oatmeal about 1 tablespoon per glass of jam or jam;

Add corn or potato starch; you can boil the jam with starch in advance. Which starch is better? Today many people write that corn is less noticeable, but this depends on the manufacturer. The same can be said about the amount of starch;

Add breadcrumbs to the jam, it is better if you make them yourself from a very good white bun;

Add ground cookies to the jam (crush with a rolling pin on a cutting board), preferably a cracker with a neutral taste, without flavoring fillers and not salty;

Especially for baking, prepare very thick jam using natural gelling agents: pectin, quittin, gelfix, marmalade.

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

Bake a thin rectangular sponge cake, roll it together with baking paper,

Then, when it has cooled, carefully unwrap it and spread it with jam or homemade marmalade, roll it up (without paper),

Place in a plastic bag and place in the refrigerator for 1 hour;

You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped to a thick foam.

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;

P.s. Whole grain oatmeal does a great job of eliminating the problem and doesn't affect the taste. I use German ones; they have been sold everywhere for a long time.

Sprinkle the rolled out dough with starch or gelatin or ground breadcrumbs, you can also use neutral cookies, and lay the fruit filling on top. If the filling layer is high, sprinkle more on top;

P.s. I’m used to sprinkling Golden apple filling only on top.

Cut apricots, plums, small apples and pears into halves, remove seeds and cores, place them in one layer, skin side down, sprinkle with sugar, almond petals, and ground breadcrumbs on top. To absorb moisture, you can add washed but not soaked raisins or dried apricots to the fruit, but not dry as a stone;

Large apples and pears can be cut into slices and placed skin side down as in the recipe apple tart in German;

Wash fresh cherries, drain, 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;

Prepare the filling from baked apples without skin;

Boil the fruit briefly beforehand;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour.

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

I, too, used to always have jam leaking out of my pies until I saw my friend add a couple of tablespoons of flour to the jam or jam for filling. That's all I do now. Since then - no problems.

I pinch the dough by dipping my hands in flour and placing it pinch side down.

How to pinch the edges of puff pastry so that the filling does not leak out. I have a little secret - after I connect the edges with my hands, I go over them with a fork (teeth), the fork must be held perpendicular to the edge of the dough being pinched, and in this case the filling will not flow.

3. Pies with jam. How to roll out and pinch pies so that the filling does not leak out

The edges of the flatbread should be rolled out thinner than the middle, where the filling will be located. Brush the edges of the flatbread with egg white and pinch with dry fingers dusted with flour.

4. Pies with “Divine filling” from Alla Budnitskaya

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!

The pie filling and dough make up the base of the pie. Pie fillings divide baked goods from pie dough into sweet and savory pies, with sweet and non-sweet ones. sweet filling. The method of preparation and type of dough automatically divides pie recipes into fried pies and baked in the oven - pies with or without filling.

Recipes for filling pies are as varied as the imagination of the housewife who decided to cook the pies. Authentic recipes There are no fillings for pies, there are only successful combinations of products, and as a result of mixing them you can get the most delicious pies with filling. To prepare the fillings it is easy to combine various products, each time improving the taste of the simple filling and discovering new taste sensations after the next pie eaten.

DoughVed advises. At home, fillings for pies are often prepared taking into account the tastes of the whole family. To please every member of the household, we advise you to make several types of fillings from a variety of products and as a result get pies with different fillings.

Delicious fillings for pies: what are they?

Do you want to eat something delicious? ruddy pie– then try to knead and fill it with delicious filling. What are the fillings? Here are the most delicious options for savory fillings for pies (salty) and sweet fillings:

Jam is the most quick option. Too liquid or better thicken so that the filling does not leak onto the baking sheet when baking the pies. As thickeners with jam, it is enough to mix 1 tablespoon of starch - corn or potato - breadcrumbs or ground nuts.
Fruits and berries are considered the simplest fillings for sweet baked goods made from traditional yeast. Fillings for pies from fresh berries and fruits are popular at any time of the year, recipes become especially relevant with the onset of summer and berry season.

The dough is filled with absolutely any berries and fruits; the following are ideal as aromatic and spicy additions to apples, pears and plums:

cinnamon;
vanilla;
nuts;
chocolate.

Who didn’t eat sorrel pies as a child? Fresh sorrel with sugar in pies it tastes like berries. The sorrel filling for pies is prepared quickly; the fresh leaves of the green plant are very tender and juicy by nature. If you increase the cooking time for the filling, the sorrel in the pies becomes too soft. Just sprinkle the sorrel with sugar, and the filling for fried pies ready.

No less delicious sweet pies can be prepared with rhubarb, banana filling. The banana must be cut into pieces, put banana pieces on the dough, sprinkle with chocolate and wrap in a pie. Quick pie Bake or fry with banana.

A sweet pie, the taste of which is impossible to resist - filled with condensed milk for pies. To get an original combination with condensed milk, you can mix nuts, dried fruits or cookie crumbs. , Fudge candies are also wrapped in dough. Sweet pies are dessert pastries that go well with tea.

Unsweetened fillings make the pies filling and more nutritious, especially during Lent. Lenten fillings are prepared from legumes, cereals, cabbage and potatoes. As a meat filling, the following is wrapped in dough:

sausage, sausage, sausages and smoked sausages;
fried minced meat with onions;
boiled meat in pieces: chicken, beef, pork;
ham;
by-products: liver, lung, heart or kidneys;
the meat itself and meat products the filling is not as tasty as when combined with onions, cheese, and boiled eggs.

The unsweetened filling for fish pies is popular among homemade lovers. unsweetened pastries with salty filling. The most popular version of fish pies is filled with canned fish. Any canned food is suitable for filling pies, including own juice or in oil, except sprats. You just need to add onions to the chopped canned food, boiled rice, and the quick filling is ready.

How to make pie filling at home

The pie is not much different in terms of and. Pies, like , . To improve the taste of finished filled pies, you should know the secrets of making your own delicious filling, complementing the dough and enhancing the taste of a freshly baked pie.

The fillings for fried pies and pies baked in the oven are made the same in composition.
The filling is wrapped in the dough when chilled.
Sweet fillings are placed in pies with preliminary preparation - apple filling, often from sorrel, from rhubarb. Always when cooking poppy seed fillings and pumpkin staple products first pass heat treatment.
Without preliminary preparation use jam, marmalade, marmalade and fresh berries.
In unsweetened pies, butter, cut into pieces, is often added to make the filling richer. While the pies are baking in the oven or frying in a frying pan, the butter will melt and the filling will turn from dry to very juicy.
Lenten fillings are given juiciness by adding vegetable oil, taking into account the thickness of the pie filling used.
The dough for pies is chosen depending on the type of filling. WITH Not sweet dough made with water, milk and kefir, both with and without eggs.
With sweet dough, a yeast-based sweet is often prepared, taking into account the amount of sugar in the dough and filling.
Pies with savory fillings from yeast dough It tastes better to eat in the oven hot from the heat or warm; when hot they are juicier and more fluffy.
Pies with a sweet filling made from puff pastry or yeast are best eaten warm; hot filling made from jam or hot chocolate can easily get burned.

Let's move on to the most delicious options preparing the filling, they will help you find out the composition of the filling, the most successful combinations, proportions and how to prepare the pie filling correctly. Fillings for pies - recipes with photos are the most delicious. Unsweetened filling for pies is always in trend, so let’s start the review with it best options fillings.

Filling for potato pies

20 minutes to prepare

10 minutes to prepare

110 kcal per 100 g

The potato filling recipe is good for fried pies made from yeast dough. Potatoes are the simplest ingredient. unsweetened filling, the filler contains the most simple products: butter, onions and potatoes. Potato pies are hearty, equally tasty fried in a frying pan or baked in the oven from any dough.

Will be required

potatoes – 4-5 pcs.;
onion – 1 pc.;
vegetable oil for frying – 4 tbsp;
butter – 50 grams;
salt, ground black pepper.

Cooking recipe

Peel the potatoes, cut into pieces and boil in salted water until tender. Drain the water boiled potatoes mash with a potato masher or blend into a puree.
Finely chop the onion and fry in a frying pan with vegetable oil until golden brown, add butter at the end of frying.
Season the mashed potatoes fried onions, salt and pepper. Stir potato filling and let it cool. Wrap the filling in the dough and bake the pies on a baking sheet in the oven or fry in oil in a frying pan.

The filling for pies with cabbage is very tasty

The filling with fresh cabbage for pies is very tasty and fresh white cabbage With boiled egg makes stuffed pies especially juicy, soft and very tasty, filling. Cabbage filling with egg is suitable for open pies in the oven and fried in a frying pan.

Ingredients

white cabbage – 300 g;
chicken eggs – 2 pcs.;
onions - 1 onion;
ground black pepper;
table salt – 0.5 tsp;
vegetable oil – 3 tbsp.

How to cook

We clean the cabbage from the top leaves. Shred the cabbage into small strips using a knife or shredder.

Boil shredded cabbage in large quantities water until soft. Place in a colander. Chop the onion into thin small pieces and fry in a frying pan with oil until slightly golden brown.

Boil the eggs hard for 10 minutes. Cool and cut into cubes. Add cabbage to the onion and fry the vegetables for 5 minutes, add salt and pepper.

Place the eggs into the cooled cabbage and fill the pies. We bake them or fry them. We use yeast, yeast-free or ready-made puff pastry for pies with cabbage and eggs; the filling is very tasty with any dough.

Cabbage filling for yeast dough pies

Yeast dough, as our grandmothers believed, is the most suitable for pies. Cabbage with fried mushrooms– one more thing tasty filling into pies. You can use canned mushrooms - pickled champignons - or take and fry fresh mushrooms.

fresh cabbage - a small fork;
canned mushrooms – 200 g;
carrots – 1 pc.;
bulb;
butter – 50 grams;
salt;
black pepper

Preparation

Lightly fry finely chopped onion in hot oil. Add carrots, grated on a medium grater.

Place the shredded cabbage in a frying pan and add two tablespoons of water. Stew cabbage with onions and carrots under closed lid over low heat until the water evaporates and the cabbage becomes soft.

Place sliced mushrooms into the cabbage, mix the filling and taste. If necessary, add salt and pepper.

Fill yeast dough pies with cooled cabbage and mushrooms. If you use Lenten recipe dough, then the pies can be baked, fried and eaten during Lent.

Sauerkraut filling for pies

Sour sauerkraut for filling takes longer to prepare fresh, but sauerkraut makes the filling for pies sour, aromatic and tasty.

Will need

sauerkraut – 500 g;
carrots – 1 piece;
bulb;
tomato paste – 1 tbsp;
butter – 30 g;
vegetable oil – 2 tbsp;

Cooking method

Pickled sauerkraut requires preliminary preparation. If it is too acidic, it must be soaked in cold water, leaving for about 60 minutes, then rinse clean water and squeeze the cabbage thoroughly with your hands.

Cut the onion into cubes, chop the carrots into coarse grater. Heat a mixture of oils in a frying pan and fry the onions and carrots.

Add the sauerkraut to the frying pan and simmer, covered, until it settles. Let's put tomato paste, mix the filling and fry with cabbage for another 10 minutes.

Place 1 tablespoon of sauerkraut into the rolled out yeast dough and fill the pies. As soon as the dough is suitable after modeling, you can proceed and fry in a frying pan, bake the pies in the oven and serve piping hot to the table.

Filling for pies with cheese

Components

cheese durum varieties– 200 g;
fresh dill – 50 g;
chicken egg – 2 pcs.;
mayonnaise – 1 tbsp;
salt and ground black pepper to taste.

Step-by-step preparation

Grate the cheese on a coarse grater and hard-boiled eggs. Finely chop the greens. Mix cheese with eggs, herbs and mayonnaise. Wrap the filling in puff pastry or yeast.

Filling for meat pies

To prepare a juicy meat filling you will need the following products:

beef and pork meat – 500 g;
onions – 2 pcs.;
butter – 50 g;
vegetable oil – 2 tbsp;
salt - half a teaspoon;
ground black pepper.

How to make meat filling for pies

We pass the meat through a meat grinder with one onion and pieces of butter. Finely chop the second onion and fry in vegetable oil.

Add meat and spices to the onion, mix and fry the mixture until the meat is cooked. Before filling the pies, let the filling cool.

Chicken filling for pies

To make the filling for pies from chicken, you can use any parts of the bird: chicken breast, thighs, legs or chicken legs.

Ingredients

chicken pulp – 400 g;
hard cheese – 70 -100 g;
onions – 2 pcs.;
vegetable oil – 2 tbsp;
spices for chicken;
salt and ground black pepper.

Cooking steps

We separate the chicken meat from the bones and skin. Cut the chicken into 1 cm pieces. Saute the finely chopped onion in oil until the pieces are transparent.

Add chicken meat to the onion and mix. Prepare the filling for about 10 minutes. Then season with salt, spices and pepper.

Let the chicken cool and prepare the cheese by cutting it into small cubes. Mix the cheese with the meat, and the chicken filling for the pies is ready. Puff pastry with yeast or without yeast will become excellent choice for baking pies, frying.

Minced meat filling for pies

It is easy to turn boiled meat into minced meat, and you will get a juicy filling for minced pies, it is homogeneous and does not spill out when you bite into the pie.

Products

boiled meat – 500 grams;
bulb;
carrot – 1 pc.;
broth – 5-7 tbsp;
vegetable oil – 3 tbsp;
salt and ground black pepper to taste.

Preparation

We twist the meat into minced meat. Grate the carrots on a grater with large holes and chop the onion. In a heated frying pan, saute the onions and carrots in oil.

Add the minced meat to the vegetables and fry the mixture for about 3 minutes. Pour in the broth, season with salt and pepper. The filling should be juicy, but thick; we adjust the thickness of the minced meat by adding the broth in which the meat was boiled.

Recipe for liver filling for pies made from yeast dough

Pies with liver filling will be loved by all family members. When preparing family pies, chicken liver, beef, pork and turkey liver are suitable for filling. Get rid of specific smell Pre-soaking the liver in milk will help the liver.

chicken liver, beef – 300 grams;
potatoes – 1 kg;
bulb;
carrots – 1 pc.;
sunflower oil – 3 tbsp;
butter – 50 g;
salt and ground black pepper to taste.

How to cook

Wash the liver and remove films. With chicken we cut off the fat, with beef we remove the bile ducts with a knife. Fill with water and place on the stove. After boiling, reduce the heat and boil the liver for about 20 minutes until cooked.

In a separate pan, boil the peeled potatoes in salted water, cutting the vegetables into pieces. WITH boiled potatoes drain the water.

In a frying pan, fry the onion, cut into pieces, and carrots, grated on a coarse grater, in a mixture of oils.

Combine liver, potatoes and fried vegetables, season with salt and pepper. Using a blender, grind the mixture into a homogeneous mass that looks like liver pate. We wrap the filling in the dough and make pies for baking in the oven or frying in a frying pan.

If you don’t like to bother with kneading yeast dough, buy puff pastry to prepare the filling for this recipe.

Filling with liver for pies

Liver filling for pies is very easy to prepare and tasty, especially if you know how to cook it. Liver is the name given to offal, but many people think that liver is liver. For the liver filling, you can take the lung, add the heart, tongue, kidneys, or limit yourself to the most accessible offal - pork lung and pork liver.

Products

light – 500 g;
liver – 200 g;
bulb;
carrot;
hot milk (water) – 50 ml;
vegetable oil – 50 ml4
salt and pepper to taste.

Preparation

Chop the peeled onion and carrots thin pieces and fry with oil in a frying pan. Wash the lungs and liver and cut them into smaller pieces. Place the by-products with the vegetables and continue to fry until full readiness– it will take approximately 30 minutes.

Season the cooled liver mass with salt and pepper and puree with a blender. If the liver filling is too thick, dilute it with milk or hot water.

Light filling

Both pork and beef are good for pies. Light pies are simple and tasty, light goes well with rice, this filling is very filling and budget-friendly.

Components

light boiled – 300 grams;
boiled rice – 200 grams;
onions – 2 pcs.;
bay leaf– 1 piece;
vegetable oil for frying;
salt and ground pepper.

Cooking steps

Before preparing the pie filling, pork lungs or beef lungs must be soaked for several hours in cold water to remove blood from the lung. We change the water several times during soaking.

We wash and cut the lungs in large pieces. Place in a saucepan, fill with water, after boiling, add bay leaf, salt and boil for 1.5 hours until tender. Let cool.

Boil the rice and fry finely chopped onion in a frying pan with butter. Grind the lungs in a meat grinder, add rice, salt, pepper to the filling and mix. Fill the pies with the finished filling.

Sausage filling for pies in the oven

Preparing the filling for sausage and cheese pies does not require any special culinary skills. Simply place the sausage in the dough and wrap it with cheese. Boiled, ham or half-smoked sausage is suitable for filling.

Ingredients

sausage – 200 g;
hard cheese – 200 g;
greens optional.

Cooking method

Cut the sausage into thin slices and slice the cheese. Roll out the dough (puff pastry or yeast dough), place a circle of sausage in the center of the dough and cheese on top. Pinch the edges of the pie in a circle or form triangular pies. A few minutes of wasted time, and pies with juicy filling on the table.

Green onion pie filling

Green onions – incomparable filling. WITH green onions the filling is prepared simply and quickly, pies with onion filling They turn out juicy and tender. Try the spring version of filling pies with green onions and fresh wild garlic.

green onions– big bunch;
wild garlic or green garlic – 30 grams;
Suluguni cheese – 200 g.

Cooking recipe

Wash the greens, dry them and finely chop them. Grind the suluguni on a grater with large holes. Place a spoonful of herbs in the middle of the dough flatbread and top grated cheese, wrap the filling in the dough and make a pie.

Filling: egg with green onions for pies

Products

chicken egg – 7 pcs.;
green onions – 100 g;
butter – 2 tbsp;
salt, ground black pepper.

How to cook

Boil the egg for 10 minutes from the moment it boils. Transfer to cold water. When the eggs have cooled, we begin preparing the filling. Cut the eggs into cubes, green onions into thin rings.

Mix eggs and onions, season the filling with salt and pepper, and pour melted butter over it. Mix and fill the pies.

Filling for pies with rice and egg

Unsweetened filling with rice and egg is the simplest filling option for homemade pies. Rice and egg make up the base, but you can add fresh green onions and fresh herbs to it.

Will need

egg – 3 pcs.;
rice – 100 grams;
butter – 30 g;
salt and pepper to taste.

Boil the egg hard and cool in cold water. In a separate pan, cook the rice until tender. Add oil to the rice and stir.

Chop the peeled eggs into cubes and combine with rice, sprinkle with salt and pepper. The filling is ready. With this filling of rice and eggs you can prepare baked and fried pies from yeast dough. But with rice and an egg, the filling for fried pies made from yeast dough is very tasty.

Filling for pies with rice and onions

The rice filling is prepared in various options. If done correctly and with fried onions, then it will turn out juicy and very tasty. When using yeast dough for pies without adding eggs, the pies will be ideal for a lean diet.

rice – 200 g;
onion – 200 g
favorite spices;
vegetable oil – 3 tbsp;
salt and ground black pepper.

Cooking steps

Wash the rice and cook until tender, drain the excess liquid from the rice. Fry the onion with vegetable oil until golden brown. Add rice, salt, pepper and spices to the pan.

Stir and cool the finished filling. Place a tablespoon of filling on the dough flatbread and pinch the edges of the pie.

Mushroom filling

From salted mushrooms, canned champignons The mushroom filling cooks quickly. For yeast pies with fried mushrooms, you will have to work a little longer to prepare the filling.

Components

salted mushrooms – 500 g;
rice – 50 g;
bulb;
carrot;
vegetable oil;
salt and pepper.

Cooking method

We wash the salted mushrooms from the brine and chop the mushrooms into cubes. Brown the onion and carrots in oil in a frying pan. Add the mushrooms, cover the pan with a lid and fry the vegetables and mushrooms for 10-15 minutes.

Boil the rice until tender and combine with mushrooms. Remove from the stove and cool mushroom filling. Wrap it in dough and form a pie with your hands, bake or fry.

Filling for potato and mushroom pies

Ingredients

potatoes – 500 g;
fresh champignon mushrooms - 500 g;
onion - 2 heads;
sour cream – 200 ml;
butter;
salt and black pepper.

Preparation

Boil potatoes in their skins. Puree the cooled and peeled potatoes in a blender or grind in a meat grinder. Add half the sour cream to the potatoes and stir.

Chop the onion thinly and finely. Wash and dry the mushrooms with a paper towel, cut into thin slices. In a frying pan, fry the onion in oil, add the mushrooms. Fry until excess liquid leaves the mushrooms. Season with salt, pepper and pour in the rest of the sour cream.

After 5 minutes of simmering, combine mashed potatoes with mushrooms. The mushroom and potato filling tastes very juicy and aromatic.

Fish filling for pies in the oven made from puff pastry

Fish filling is usually prepared from boiled fish. Option quick filling from fish - filling from canned fish. For oven-baked pies made from puff pastry, the filling of fish and yeast dough makes a successful and most delicious combination.

Will be required

boiled fish (pink salmon, pollock or hake) – 500 g;
onions – 2 heads;
chicken egg – 2 pcs.;
butter – 30 grams;
vegetable oil;
salt, pepper

How to cook

Boil the fish in water until tender, cutting into large pieces. We take out the fish, separate the meat from the bones, and cut into pieces.

Chop the onions finely and fry in vegetable oil until golden brown. At the same time, cook hard-boiled eggs. Cool the eggs and chop with a knife. Mix fish, eggs and onions. Add salt, pepper and melted butter, mix.

The unsweetened filling prepared according to this recipe turns out tender and aromatic; for greater nutritional value of the pies, the egg can be replaced with boiled rice lean fish fatty canned.

From unsweetened fillings we move on to sweet options. Pies with sweet filling are baked goods from childhood, we offer our favorite options, like our grandmother’s in childhood.

Sweet fillings for pies made from yeast dough

Options:

rhubarb;
sorrel;
fresh berries;
frozen berries;
fruits;
sweet vegetables;
jam;
condensed milk;
nuts;
cottage cheese.

WITH liquid filling the dough gets soggy, the pies tear while baking in the oven, the juice leaks onto the baking sheet instead of giving the pies juiciness. Sweet fillings for pies made from yeast dough, prepared with liquid jam, have the unpleasant feature of leaking out of the pies.

Filling with starch will thicken liquid syrup from jam or berry juice in sweet pies. Starch will turn juice into thick jelly, and the filling will not leak out of the pie. In addition to starch, liquid jam, jam or jam can be thickened by adding pectin, gelatin, semolina or.

Jam filling for pies: recipe with starch

Ingredients

apples – 600 g;
granulated sugar– 2 tbsp;
butter – 50 grams.

Delicious way to cook

Peel the apples and remove the seeds. Cut the apples into cubes. Melt the butter in a frying pan and add the apples to the boiling oil. Fry the apples over medium heat for no more than 3 minutes, add sugar. If the fruit has released a lot of juice, increase the heat. Keep for a few more minutes and remove from heat. Fill pies with cooled caramelized apples for baking in the oven.

Dried fruit filling for pies

From dried fruits, apples and pears, you can take dried apricots (apricots), prunes, use dried fruits from compote for filling, dried raisins. Fruit filling made from dried fruits is healthy and very tasty. Dried fruits go well with puff pastry, yeast dough with dry yeast or kneading dough with live yeast harmonizes well with dried fruits.

Will be required

dried apples, pears (dried fruits for compote) – 200 grams;
dried apricots – 50 g;
prunes – 50 g;
seedless raisins – 50 g;
jam – 50 g.

Cooking recipe

Wash dried fruits under running water and soak until the fruit softens. After soaking, rinse and let the water drain. Grind dried fruits through a meat grinder. Add jam to the fruit mixture to obtain homogeneous mass mix lean filling.

Filling for poppy seed pies

Poppy filling is ground poppy seeds with sugar. With poppy seed filling, pies, pies, buns and rolls are the most delicious.

Ingredients

dry poppy – 100 grams;
granulated sugar - half a glass;
water – 250 ml.

Preparation

Poppy seeds are usually very dry. To soften the grains, pour boiling water over the poppy seeds. Leave the grains to swell for about 60 minutes. Drain the water from the poppy seeds. Grind the grains using a mortar, blender or pass through a meat grinder. Add sugar to the poppy seeds. Mix the sweet filling.

Pea filling for pies

Pea filling is a lean filling for pies. Peas replace beans close-up view peas Chickpeas, pea flour.

Ingredients

dry peas – 1 cup;
bulb;
vegetable oil.
salt, ground black pepper.

How to prepare unsweetened lean filling for pies

We cook from peas pea porridge. To speed up the process, pre-soak the peas in water for about 5 hours; you can leave them overnight for the peas to swell. Cook the peas in water until the grains become soft.

Fry the onion with butter in a frying pan. Puree the peas using a blender, season with fried onions, pepper and salt. Pea filling mix thoroughly and place 1 tablespoon in the center of the yeast dough. We make pies with lean, unsweetened filling.

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 undergone 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 a large amount of 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, pour in cold water so that they cool down 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. Lightly fry 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 cold water in advance, otherwise you will have to cook them 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.

Many people like the sweet and sour apple filling 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.

Banana filled pies should only be served 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.