How to make a pie without the filling leaking out. Chicken liver filling

To prevent the filling from leaking out of the pies
Pies with apples

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 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 the 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. It 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 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.

##
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 - also did not leak anywhere sweet filling.
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 fruit pie didn't get soggy from the filling.

Wet fillings: jam, marmalade, fresh fruits 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, jelly 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 marmalade powder to the jam or fruit jelly- 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 to jam breadcrumbs, better if you make them yourself from a very good white bun;

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

Specially prepared for baking thick jam with the help of natural gelling substances: pectin, quittin, gelfix, marmalade.

p.s. By the way, it is with such 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 up

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

put in a plastic bag, put in the refrigerator for 1 hour;

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

To prevent a pie with fruit filling from being 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. Cereals 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 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 it apple filling from the Golden variety, sprinkle only on top.

Apricots, plums, small apples and cut the pears into halves, remove the seeds and core, place 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, just not dry as a stone;

Large apples and the 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

Original post and comments at

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

Advice: If lingonberries are used for the filling (the most capricious filling), it needs to be thawed, rinsed and dried well with a paper towel.

* * *

So that the filling does not leak out. Solution options

Wet fillings - jam, marmalade, fresh fruit - often create problems for beginners in the kitchen: the jam filling leaks out, and 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 quality of filler products today differs among different manufacturers.

Housewives usually find their own method through experience.

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

Boil the jam in advance, add semolina to it. 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 is better if you make them yourself from a very good white bun;

Add ground cookies to the jam by crushing them 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 egg whites whipped into a thick foam;

Especially for baking, prepare very thick jam using natural gelling agents: 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 a thin rectangular sponge cake, roll it up with baking paper, 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 being 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, whole grain oatmeal copes well with the problem and does 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 the fruit filling on top. If the filling layer is high yay, sprinkle more on top;

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

Cut apricots, plums, small apples and pears into halves, remove seeds and cores, place 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 of fruit to 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.

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

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

I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. Moreover, I sculpt them in large quantities almost 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 the apples. Sprinkle with sugar (2 tablespoons). And I warm it up, stirring constantly. Until all the liquid (apple juice) has evaporated and the filling becomes dense, without liquid. It takes about five minutes.

You can add a little cinnamon to the finished filling. Or you can increase the amount of sugar right away 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.

##
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.

Look from the back.

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.

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, jelly 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 corn flour 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 being too wet due to excess juice, you can do this:

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 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, just not dry as a stone;

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

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, in order not to remove burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.

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

From delicious homemade baked goods no one can refuse. 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

Species savory fillings in cooking there is much more. The list below shows just a few of them:

egg and onion;
fish;
cabbage;
with liver;
mushroom;
with Chiken;
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 sliced 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 vanilla sugar and coconut flakes to the composition.

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 the 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 make both a sweet and savory filling. 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:

chopped 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.
In 6 tablespoons vegetable oil fry the onion 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.;
bread crumbs - 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 on strong fire. 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 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 combined 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 on a coarse grater and add to the rest of the ingredients. Stir again and use.

Video

2 years ago

What is more important - the dough or the filling? Let's avoid controversy, but at the same time learn how to prepare such amazing fillings that no one will doubt the correct answer to this question!

Do you think pies are delicious, but banal? Do you think there’s not much room for improvement in this matter? Do you think that you have mastered a couple of recipes and completed your personal minimum task? You are wrong many times! Pies are art. You can cook pies for a month and not repeat yourself, not fall into monotony, not slide into…. Don't believe me? But in vain! Look, here’s a topic for you - filling for pies: 15 sweet and the same number of savory fillings - consider the plan for the next 30 days ready. And if you also include in it different types dough... In general, you are guaranteed pie heaven!

15 savory pie fillings

1. Mushrooms

Simple champignons, royal white mushrooms, playful honey mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point is that you need to understand that before wrapping the mushrooms in the dough, they must already be completely heat treatment(except, of course, for those species that can be eaten raw).

And yes, mushrooms without onions are boring - don’t forget that. In addition, you can mix them with potatoes, eggs, beans, and meat.

2. Meat, sausage, ham, boiled pork

If you just stuff the meat into the dough, delicious pies you are unlikely to succeed, no matter how expensive the original product is. But if you mix it with cheese or fried onions, eggs and herbs, add bell pepper or some cauliflower, it will turn out great!

Meat is satisfying, but, as a rule, quite dry, so it is necessary to dilute it with something juicy and neutral. Boiled beef and many, many fried onions – classic filling for pies. Chicken fillet and cheese with herbs - almost the same classic. In general, it is quite possible to mix any type of meat with any vegetables and cheeses, and it will be great. The main thing is not to be afraid of experiments.

Don’t forget that, among other things, meat (as well as boiled pork, ham or sausage) in the filling for pies goes well with mushrooms, beans, potatoes, and cereals.

3 eggs

The most common hard-boiled eggs can be chopped into cubes and mixed with fried onions, salt and pepper. Nothing extra, but how delicious it turns out! Surprisingly, this filling for pies subtly smells of mushrooms.
Eggs go well with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, and herbs.

4. Liver

Who doesn't love liver pies? Everyone loves liver pies! Yes, sometimes there is a disdainful attitude towards this filling, however, most often it is connected only with the fact that in industrial conditions the liver comes out to be of low quality and of suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, and liver are well washed and thoroughly cleaned, the filling will be amazing.

And don’t be greedy - add lots and lots of fried onions: it will be juicy and aromatic!

5. Potatoes

Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and aromatic - in general, the number one filling for pies! Baked goods with such a center turn out tender, soft, do not go stale for a long time and remain very tasty until the last day.

It is worth noting that if you want to diversify this filling, you can add mushrooms, meat, liver, cheese, and broccoli to the mashed potatoes.

6. Stewed cabbage

Regular White cabbage wonderful in pies! Cut into thin strips, fry and simmer, add salt and pepper. Actually, science is not complicated. If you want a more interesting option, try adding it to the filling tomato paste, fried onions or carrots, some finely chopped prunes.

For a more luxurious option, prepare stewed cabbage with fried bacon, smoked sausages or ham.

7. Sauerkraut

Sauerkraut is often looked down upon as a simple product, and rightly so! After washing it and stewing it in vegetable oil, mix the mixture with a boiled egg and lingonberries - you have an incredibly aromatic, interesting-tasting, amazing filling, non-standard, original and healthy.

Pies with sauerkraut– certainly not an elegant dish haute cuisine, however, simple food It often turns out many times tastier than any restaurant delicacy, don’t forget that. And don't neglect the sauerkraut!

8. Fish

No, no, we’re not talking about salmon and trout, although, of course, they are wonderful in pies. Let's take a completely budget hake or a slightly fattier mackerel, boil it and disassemble it into “spare parts” - separate bones, separate fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or heavy cream- and that’s it, you can make pies!

Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes won’t hurt at all, you know.

9. Canned fish

No in freezer a couple of fish, and pies with fish filling I want to? No problem, take the canned food out of the pantry, drain the oil, mix the sardinella sardines with a boiled egg and fried onions and get an excellent filling. Budgetary, but at the same time quite worthy.

10. Peas

It's simple - thick pea mash inside, garlic sauce outside. Nothing complicated, not a single one expensive product, but what an unrealistically beautiful and incredibly wonderful result!

11. Greens, spinach

Of course, if you are a special fan of various herbs, just chop the greens, spinach, sorrel, pour boiling water over them and, after mixing everything with a couple of tablespoons of vegetable oil and salt, stick it into the dough.

However, you can go the other way. The same herbs and in the same huge quantities You can combine it with a small amount of boiled eggs or cottage cheese - it will turn out incredibly tasty. And useful.

12. Cheese

Perhaps cheese in itself is not the most good filling for pies, however, combine it with other ingredients and the result will be mind-blowing. Most great option– mix it with caramelized onions, and it is not necessary to take high-quality Russian or expensive cheddar as a base; ordinary processed cheese is also quite suitable.

In addition to onions, cheese is combined with eggs, ham, sausage, and herbs. It can be added to meat, fish, vegetables, but if you are determined to mainly cheese filling, limit yourself to eggs, herbs, and onions. Oh, yes, add black pepper - it fits perfectly with the company.

13. Rice

Not, of course, not alone - rice itself is quite boring and banal. But if you add finely chopped green onions to it, chop a couple of chicken eggs with a rustic orange yolk, and sprinkle the whole thing with black aromatic pepper…. this will be the filling! Toppings for everyone!

If desired, eggs can be replaced or supplemented boiled meat, liver, canned fish.

14. Beans

Yes, beans are an excellent filling for pies. If this product itself seems heavy and uninteresting to you, try mixing it with mashed potatoes, fried onions and carrots, mushrooms, and meat.

By the way, very unexpected, but very interesting option– sweet filling made from beans and poppy seeds. We’re not talking about that now, but you can tick it off in your mind.

15. Buckwheat

Uh-huh, completely unconventional. But very, very tasty! Buckwheat porridge you need to mix with finely chopped, hard-boiled eggs, season with a spoon of vegetable oil, season with salt, pepper and herbs. Great option fillings for pies!

If you have the time and desire, eggs can easily be replaced with boiled liver and twisted through a meat grinder (oh, how fragrant!) or meat (oh, how satisfying!).
And by the way, here’s another unexpected component for you - pickle(highly preferably - barrel). Not with meat and liver, but with an egg - amazingly delicious! You'll be stunned.

15 sweet fillings for pies

1. Cottage cheese

One of the most common filling options for pies. Cottage cheese gives ready-made baked goods softness – it imparts its own moisture to the dough, making the products especially tender and tasty.

Cottage cheese goes well with raisins, in small pieces apples, it's wonderful with cinnamon and vanilla. Don't forget that for best result Fermented milk mass should be mixed with chicken egg or yolk - this way the filling will be solid and will not spill out of the pie.

2. Jam, jam, marmalade

It is only at first glance that it seems that hiding jam in a pie is a matter of a couple of movements. In fact, preparing such products requires a certain skill and skill. Considering that the consistency of preserves and jams is usually thinner than standard fillings, it is necessary to further thicken the sweet fruit and berry mass. To do this, you can take crackers or nuts. If you don’t want to “darken” the taste of the jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, during molding you will have to tinker to keep the jam in the dough.

If the filling is very liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.

3. Fresh apples

Oh, how apple pies smell! It seems that there is no more beautiful aroma than the thick smell of Antonovka, stretching like a viscous trail throughout the apartment...

You can put a large piece of apple in the pies, you can cut the fruit into cubes. It is worth adding a little sugar to the filling - as a rule, even sweet varieties give sourness after heat treatment, so additional sweetness will not hurt. Let's not forget that due to large quantity iron apples quickly darken - if you are not satisfied with such anti-aesthetics, sprinkle the finished filling with lemon juice.

To diversify the standard apple filling, you can add cinnamon, a little grated chocolate, nuts, poppy seeds, raisins, orange or lemon zest. In addition, apples go well with pumpkin, pears, cherries, blueberries, currants, and apricots. Completely unfamiliar to us, but a very interesting and worthwhile option - apples with ginger. Those who like to experiment can try mixing apples with grated carrots.

4. Currant

Currants on their own inside pies are certainly delicious, however, this berry reveals itself best in the company of chocolate. Black beads should be washed and dried, and then mixed with finely chopped chocolate, adding a little sugar if desired. Beautiful juicy filling, fresh, summery and sophisticated.

A special “zest” is to add finely chopped mint leaves to the filling for currant pies. Amazing!

3. Strawberry

During the process of baking or frying pies, strawberries will give a lot of juice, so before hiding the berries in the dough, you must mix them with starch. For the same reason, you should choose small strawberries rather than cutting large berries into pieces.

Strawberries are very pleasant with cottage cheese, rhubarb, chocolate chips, cherries, raspberries.

5. Raisins, dried apricots, prunes and other dried fruits

Luxurious, believe me! The result is a kind of candy in the dough - sweet, amazing, colorful.

Dried apricots, raisins, prunes, dates, dried cherries, dry cranberries and other berries and fruits must be scalded with boiling water and dried, after which you can grind them into minced meat using a meat grinder or blender, or chop them finely by hand. As a result, you will get a plastic mass that can be formed into balls and easily wrapped in dough.

If desired, you can add coconut, orange or lemon zest to the dried fruit filling, fresh apple, nuts.

6. Nuts

Come on, inspect the pantry cabinets - there are probably some nuts lying around there. Did you find any walnuts? Great. Have some hazelnuts? Great. Have you taken the almonds out of the bins? Overall great. We put all this wealth into a blender bowl, pour it hot and thick sugar syrup and get an excellent filling for pies. True, with one “but”.

The nut mass itself is, of course, unusually tasty and rich, however, it is quite heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. This mixture goes well with cottage cheese, grated apple, whipped egg whites, and honey. Besides, nut filling for pies can be flavored with bright-tasting alcohol, lemon zest, cinnamon.

7. Poppy

Poppy filling for pies is a luxury, nothing less! Boil the beautiful blue-black seeds in a small amount of milk, and then pass through a meat grinder several times. Add sugar to taste - you're done, you can make pies.

The poppy seed filling goes well with chopped nuts, raisins, and dried apricots. In addition, it can be combined with curd filling, apple, nut.

8. Bananas

A completely non-standard option, not usual for our latitudes, nevertheless, it has the right, if not to a full-fledged existence, then at least to periodic visits to your home.

It is typical that after baking, sweet and often even cloying bananas acquire a persistent sourish taste, so this is worth taking into account. Obviously, the simple solution is to add sugar to the filling, however, in this case It is better to use sweet yeast dough, and it should be rolled out thinner.

To prepare the filling, bananas need to be peeled, cut lengthwise into slices, and then chopped into cubes. If desired, they can be sprinkled vanilla sugar or mix with natural vanilla.

Banana pies are best served warm - after cooling, the sour taste intensifies and the filling darkens.

9. Cherry

Cherry is one of the classic options fillings for pies. This berry comes out with a very bright taste, fragrant pastries. To prevent juice from leaking out of the products, starch must be added to the filling.

The cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for half a kilo of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).

Forming pies, worth it Special attention pay attention to carefully sealing the edges of the dough - during heat treatment, cherries release a lot of juice, which tends to run out.

10. Pears

Pears are rarely used as a filling for pies - and completely in vain! Fragrant, tender, delicious, magical - these are the few words that characterize this option.

The recipe is simple - peel, remove the core, cut into pieces. Pear goes perfectly with vanilla. Very, very decent option– pear with coffee (ground, a little, just for flavor). Nuts, poppy seeds, coconut flakes will help you further diversify the pear filling.

11. Plums

Very autumn filling! Plum pies smell of the last warmth, October tartness and the caress of rare sun rays.

To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the pit and cut into small pieces. Be sure to add a little cinnamon and sugar to the plums.

12. Custard

Tender, affectionate, velvety - this is about pies with custard! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just prepare it in a thicker version than usual - solely for the convenience of forming pies. If you don’t want to make the custard simpler in taste (due to the additional amount of flour or starch), you can boil regular cream, and then freeze it in ice cube trays: such cubes are easier to hide in the dough than a liquid mass.

Don't be greedy and add to custard a little chopped almonds - the pies will turn out incredibly fragrant!

13. Sorrel

Yes, yes, in the minds of most people there is a belief that sorrel is a plant for borscht and salads, but not for sweet pies, however, sometimes it is worth fighting your stereotypes and just resolutely taking a step towards the unknown.

Before hiding the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer it in butter (be careful not to overdo it - the sorrel can quickly turn into a mushy puree). Do not mix the resulting mass with sugar - it will flow quickly: it is better to put a small amount granulated sugar on the dough, then lay out the sorrel, sprinkle sugar on top again, then cover with the dough.

Try making pies filled with sorrel on curd dough- it will not “overwhelm” its taste like, for example, yeast, but, on the contrary, will emphasize it favorably.

14. Condensed milk

Slaaaadco! Maybe even too sweet, but when it comes to pies, any sensible thoughts must fade into the background and give way to pleasure.

Unfortunately, it is only suitable as a filling. boiled condensed milk- ordinary white, standard and the most familiar, simply will not stay inside the dough, and it will run away at the molding stage, never reaching the frying pan.

If desired, condensed milk can be mixed with crushed cookies (any of your choice - from the pretentious “Savoiardi” to the budget “Zoological”.

15. Chocolate and candies

Oh, how much kids love this pie filling! Place a piece of chocolate (black, milk, white) on a piece of dough, cover and seal. As easy as pie!

It’s very, very good to add berries to this option - strawberries, raspberries, and currants go well with chocolate. For those who are older, you can sprinkle a little instant coffee on the filling.

Of course, there is no need to talk about any sophistication or usefulness in the case of candy filling, however, try saying the expression “pies with candy” in front of your children - when you see how the eyes of your boys and girls light up, you will cast away all doubts. "Cow", any toffee, chocolate bars and even caramels - pies with sweets turn out crazy delicious!

Well, are you ready to start a marathon of making pies with the most with different fillings? Get inspired, charge yourself with positivity, get ideas and share your favorite options in the comments. Delicious pies to you!