The types of fillings for pies are simple and tasty. Recipes for filling pies made from yeast dough

The hut is red not in its corners, but in its pies.
Folk saying

Pies were originally a festive food; even the name comes from the word “feast”. Over time, pies became commonplace: people took them with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than mom's homemade pie. The cub can have a snack for school and can be taken to work. Good pie- it's not just air soft dough, but also a delicious filling. Poorly prepared pie fillings can ruin the whole project if they turn out to be too dry or too runny. There are several rules for preparing excellent, delicious fillings for pies and pies, but first, a little about the principles of preparing the base, the pies themselves.

. The dough for pies and pies must be “live”, that is, sour, yeast, sourdough or prepared with sour cream, yogurt, whey, mash or beer. True, both puff and unleavened dough Look good in pies.
. Can be added to pie dough rye flour, second grade flour or bran - this will not only improve the taste, but also add benefits to your pies.
. In the dough for pies with vegetable and fish filling add vegetable oil, for meat pies - beef kidney fat, for kulebyak and poultry pies - butter and ghee.
. In the dough for savory pies put less eggs and butter, kneading it quite stiff dough to make pies with plenty of filling and a thin, dry crust.
. The dough for sweet pies is more rich, fluffy and thick, since the sweet filling tends to eat away at the dough.
. The dough must rise at least twice, and each time it must be thoroughly kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the bottom layer of dough to rise well and bake, the dough for a closed pie must be divided into two unequal parts, with the larger part placed down, the filling placed on it and closed with the smaller part.
. For kurniks and kulebyak, which use 2-3 types of fillings, it is important that the bottom layer of dough does not get wet, so the fillings in these pies are placed in layers, shifting them thin pancakes. In this case, it is advisable to place a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are placed in pies in boiled or fried, pre-cooled. The only exception is the filling from raw fish, and the baking time approximately doubles.
. Pies can be open, closed and semi-closed (lattice). Meat filling, fish, poultry, mushrooms, eggs, rice and onions are commonly used in closed pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to add a little salt to the filling - this is done in order to ready-made pies didn't seem bland.
. It is good to add a little starch to the filling for sweet pies so that it does not spread or leak.

Pie fillings can be very different. Traditional fillings For Russian pies, they are usually prepared from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern housewives love to prepare complex fillings so that they are not only tasty, but also healthy, nutritious, and so as to surprise everyone. Several recipes delicious fillings we bring to your attention.

Filling from boiled beef . Boil the meat until half cooked and cut into pieces, as for goulash. Under no circumstances should you pass boiled meat for filling through a meat grinder; this will make the filling dry, and the dough underneath, on the contrary, will be raw and unbaked. Fry pieces of meat in beef rendered lard with a lot of onion, chop with a knife, add pepper, nutmeg, salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.

Pass the meat through a meat grinder, mix with the fried onions, fry in a frying pan, add salt. Season with pepper, parsley, add chopped hard-boiled eggs. You definitely need to add some kind of sauce, cream or strong broth to this filling so that it doesn’t dry out. This filling is good for pies and pancakes.

Chicken and cheese filling. Cut the chicken breast or all the meat as finely as possible, simmer lightly in butter, add onion, pepper, salt, and cool. Mix with grated cheese.

Chicken stuffing with potatoes, canned peas and corn. Boil the peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, and chop finely. Sweet pepper peel, finely chop, rinse the greens and also finely chop. Mix chicken pieces, herbs, peppers, potatoes, add peas and corn, add salt if necessary, add pepper and raw egg, mix well.

Fish fillings can be very diverse: fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.

Herring filling with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onion. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.

Clean fresh fish from bones, rinse and mince. Finely chop the onion and fry in vegetable oil. Wash the greens and chop finely. Mix minced fish with herbs and onions, add a raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.

Salmon filling. Prepared lightly salted fish cut into thin slices. In a blender, beat processed cheese, sour cream, lemon juice, chopped dill. Lay out the filling in layers - first the cream from processed cheese, slices of fish on top. You can use salmon. This filling is ideal for pancake pie.

Fish and rice filling. Cut any fish fillet into pieces, place in a pan and simmer with a small amount of water and vegetable oil. Ready fish chop, mix with boiled fluffy rice, add a little white sauce, salt, pepper, add chopped herbs. Mix well.

Fried fish filling. Roast fish fillet mash with a masher, mix with onion, pepper and salt, add herbs.

Raw fish filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and mash thoroughly with a wooden masher. The layer of this filling should not be more than 0.5 cm.

Filling with whole raw fish (flounder). Remove the entire fillet from the flat fish, place it in the pie without cutting, sprinkle with salt and pepper. You can put fried or raw on top onions.

Red filling salted fish . Cut the fish into thin slices and place in the pie on top of the buckwheat or rice porridge or between two layers of filling. Don't skimp on the seasoning!

For Russian pies, they should be crumbly and contain a lot of butter so that the pies are not dry. Rice and millet can be cooked in milk. Add to buckwheat porridge filling fried onions, hard-boiled eggs, mushrooms. IN rice filling you can add fried onions, hard-boiled egg and mushrooms, if the filling is not sweet, or raisins, dried apricots, sugar, raw eggs - for sweet pies. To the filling from millet porridge add cottage cheese and pumpkin.

Mushroom pies are very tasty and satisfying.

Filling from salted mushrooms . Salted mushrooms finely chop, add fresh chopped onions and vegetable oil.

Filling from dried mushrooms . Dried mushrooms soak, boil, chop finely, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, rinse, chop and fry until half cooked in oil, add salt and cool. Sliced cheese and apple small pieces, peel the pepper and cut into thin strips. Mix everything. This filling is also suitable for making pancakes.

. Wash fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt and pepper.

Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.

. You can prepare pies with fresh, stewed, or sauerkraut - according to the season and as desired. Chop fresh cabbage finely, add salt, and let stand for at least an hour. Then lightly squeeze the juice, add butter, finely chopped eggs and consume immediately. You can first simmer the cabbage in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onion, greens, black ground pepper and mix with chopped eggs. Squeeze the sauerkraut, chop finely, simmer a little, add onions and mushrooms.

Sorrel filling. With this filling you can make delicious pies with a sweet and sour filling. Fresh sorrel rinse, sort, finely chop and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from spreading, you can add a little starch to it.

Dried bird cherry filling. Grind the dried bird cherry in a coffee grinder into flour, boil it in a small amount of boiling water so that you get a thick dough-like mass, add sugar or honey to it.

Dried apricot filling. Sort the dried apricots, rinse, add boiling water, and boil a little. Place on a sieve, cool, chop finely, mix with sugar.

Poppy seed filling. Rinse the poppy seeds well, add to boiling water, and boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or mince them 2-3 times, add sugar or honey, a raw egg and mix.

Carrot and raisin filling. Chop carrots and simmer in milk. Place on a sieve. Add raisins. You can add hard-boiled, finely chopped eggs and salt, then the filling will be unsweetened.

. Rinse any dried fruits well, pour in a small amount of boiling water and steam. Chop finely, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, cool. Can be mixed with a small amount of fluffy rice.

Jam filling. You can use any jam for the filling. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made into lattice shapes, and spices are added: for stone fruit - star anise, for apple - cinnamon.

Filling from raw apples . For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and seeded, cut into flat slices, sprinkled powdered sugar and cinnamon and let stand for 15-20 minutes. This filling is good for puff pastry pies.

Pies with cheese You can make them from any type of cheese, but with feta cheese they are probably the tastiest. To do this, the cheese is crushed, mixed with butter and finely chopped green onions.

As you can see, the popular saying “You can wrap everything in a pie” did not appear in vain. Pie fillings can be made from almost any product. Your imagination and love can create a wonderful treat, healthy and tasty, from an ordinary dish. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, hearty mother’s pie.

Larisa Shuftaykina

Is it wrong for us to make so much jam in the summer? It would be strange to have such a reserve and not use it in sweet pastries. Now we’ll find out how to make it tasty and thick homemade jam didn’t flow out of the pies - and let’s get down to business. Thanks to the site namenu.ru for the advice, it’s just a treasure trove useful information for housewives. Sea excellent recipes baked goods, desserts, preparations and just such selections valuable advice for those who prefer to cook at home:

“Any pastries filled with jam are delicious and hearty dish. But during the cooking process, many housewives are faced with the fact that the jam leaks out. Moreover, it is not so important whether they are preparing small buns or a hearty sweet pie.

Wet fillings, in addition to jam, also include jam, confiture, marmalade (for example) 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 is relevant: what to add to the jam so that it does not leak out of the pies or a closed pie?

There are several solutions to the problem described above:

you don’t have to add anything, just put it less filling, but this is not a very advantageous option since such savings will not affect the taste for the better;
the filling must be thickened with a product that absorbs moisture - but what should you add to the jam for thickness so that it does not affect the taste of the product?

What to add to jam so that it does not leak out

You can boil the jam a little a few hours before preparing dessert and add it to it semolina. 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 shortbread pie with jam.

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.

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 lemon-pumpkin jam with cinnamon to baked goods.

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.

You can use regular thickeners as oatmeal. They are taken in a standard proportion: a tablespoon of flakes per glass of jam.

As the simplest option, housewives can use corn or potato starch. Many modern nutritionists argue that it is better to opt for corn starch. By adding starch to strawberry jam you will get excellent baked goods.

Another option for adding to the 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.

Instead of crackers you can use ground biscuits. To do this it is enough to 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.

Tip from the site: an excellent filling that can be used without any thickeners is To make a truly thick filling from this jam, just put it in a sieve set over a suitable sized saucepan an hour before use. The syrup will gradually drain, leaving beautiful elastic quince slices, similar to candied fruit. They turn out especially delicious with this filling. puff pastries and all kinds of pastries made from curd dough.

All these tips will definitely 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 homemade pies with wet fillings should always be baked on special baking paper.

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 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 fruit pie didn't get 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 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;

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 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 up

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 whipped thick foam egg whites.

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. Oat flakes 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, 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 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 fruits in 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

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

What can you use to make pies?

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

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

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 chicken;
rice;
with ham;
potato;
meat;
sorrel

Delicious filling for pies

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

With egg and green onions

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

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

Ingredients:

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

Cooking method:

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

From cabbage

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

Many people love cabbage pies, so various fillings a lot for them. The only thing that remains unchanged is main ingredient. Both ordinary cabbage and sauerkraut. 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 in butter for a couple of minutes.
Rinse the rice until the water is clear, cook until full readiness.
Mix all products with chopped dill and salt.

Filling for potato pies

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

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

Ingredients:

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

Cooking method:

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

From the liver

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

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

Ingredients:

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

Cooking method:

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

From cottage cheese

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

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

Ingredients:

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

Cooking method:

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

With sorrel

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

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

With mushrooms

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

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

Ingredients:

champignons – 1 kg;
ground black pepper – 2 pinches;
onions – 6 pcs.;
salt – 3 tsp;
vegetable oil – 6 tbsp. l.;
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 the butter in a frying pan. Lay out the apples. Simmer for 10 minutes.
Add sugar, pour water over the fruit. Add cinnamon. Simmer for 10-15 minutes until the apples become soft and all the liquid has evaporated.

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

Pies and pies filled with fish are very original dishes, which has long been popular among the Slavs. There are a lot of recipes for making it. Boiled or fried fish 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 the minced fish to the pan, add salt and pepper, and 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

Any pastry filled with jam is a tasty and satisfying 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. Excess juice can make even the most delicious dessert 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 you put more filling in.

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 berry or fruit jelly to jam or marmalade. 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 corn flour. 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 large pieces and dry it 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 crush them finely and finely with a rolling pin on a cutting board. 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!