Meat pies in the oven. With the addition of cheese in a pan

Cooking meat pies in the oven: tender and soft yeast dough, and inside - a lot of juicy and fragrant filling. It's satisfying hot snack or a suitable addition to a cup of tea. It is clear that any pies are tastiest piping hot, but better give ready-made pastries cool down a bit to fully enjoy their great taste and wonderful aroma.

You can take your favorite yeast dough for making meat pies. I used yeast dough on sour cream, which I kneaded in a bread machine ( detailed recipe), but it can be easily done by hand. So far this is my all-time favorite. yeast dough which I have tried. On such a test, you can cook both wind and fried pies with any filling (both sweet and not sweet).

Regarding the meat filling: I used low-fat minced pork, but you can safely take chicken, beef or mixed. Choose the amount of onions and carrots according to your taste - I get decent vegetables. I advise you to choose steamed rice for the filling - it keeps its shape better, but another variety is also suitable. By the way, you can fill yeast pies minced meat and no rice if you don't like it (just use more meat or vegetables). Vegetable oil, take something that is odorless and suitable for frying.

Ingredients:

(1 kg ) (550 grams) (200 grams) (200 grams) (100 grams) (100 milliliters) (1 tablespoon ) (1 piece ) (0.5 teaspoon) (1 pinch)

Cooking step by step with photos:

In general, the filling can be prepared while the yeast dough is rising (fermenting). Pour about 70 milliliters of refined vegetable oil into a deep frying pan, heat it up and put the vegetables. carrots and onion(I give the weight in an already purified form) clean and grind into a rather small cube.

Fry over medium heat, stirring, until soft and a delicious ruddy color. We shift the fried vegetables into a separate bowl, and pour the remaining oil into the pan.

Fry, stirring, over medium heat until the minced meat changes color and lightly browns. If desired, you can add a little (about half a glass) of water or broth at the end to make the filling even juicier.

In the process of frying vegetables and minced meat, rice should be boiled. To do this, wash the cereal in several waters until it becomes transparent, transfer the rice to a small saucepan and fill it with water for 2 fingers. Cook over low heat, covered, without stirring, until all moisture has evaporated, then cool.

Salt and pepper to taste - the filling for pies is ready. By the way, if you like, you can also add chopped greens (my family asked without it, but for myself I would love to use fresh parsley and dill).

I was about to divide the minced meat into portions, when my husband came up and saw onions and carrots in the filling - in LARGE PIECES. I realized that the likelihood of refusing pies for this reason is quite relevant and went to the trick. I just passed the filling through a meat grinder - it seems that some pieces are visible, but it’s not very clear which ones. I think the kids would also twist their noses at the sight fried vegetables in pies, but now they will eat them with pleasure.

We divide the filling into pieces of the same size and roll them into balls. From this amount of dough, as a rule, I get 15 medium-sized pies (closer to large ones), so there are the same number of meat preparations. For lovers of numbers: each ball of stuffing weighs 60 grams.

We also divide the yeast dough into identical pieces - 15 pieces of 67 grams each. We put them on a board sprinkled with large quantity wheat flour.

Round each piece to remove excess air bubbles. While we are sculpting one pie, we will cover the rest of the dough with a towel so that it does not wind up and become covered with a crust. Then we knead the bun into a layer with the back of the hand. You can roll it out with a rolling pin, but my dough is very pliable and tender, so a rolling pin is not needed.

Put a ball of meat filling in the center of the cake. By weight, it turns out approximately the same filler and dough.

My mother always made pies very easily. She didn't have special recipe and she always added all the ingredients by eye. I have adopted the same habit. The only problem I have is with the amount of salt. It is difficult to guess with it, since I do not always know exactly how much dough I will get. I usually don't under-salt the dough. Then I add a little more stuffing.
To make pies, I take a bowl and pour it into it. warm water.

I add a couple of teaspoons of sugar and dissolve the yeast.

I love using live yeast. When the yeast disperse, I add the egg and salt, mix everything and add milk. Then a little bit (a couple of tablespoons) I add flour and mix it with a whisk into the liquid. I add flour until a lump forms, which does not spread like sour cream, but also not hard.

I sprinkle the bowl with flour and put it in a warm place so that the dough comes up.

While the dough is rising, I make the filling. I boil the eggs and fry the minced meat on vegetable oil.

Usually, I put a lot of onion, but this time I didn’t have it at all at home and I replaced it green onion for taste and smell.

I upset the dough three times, and when it last time fit, put it on the table, previously sprinkled with flour

and cut into small pieces from which I will form pies.

I cover the dough with a towel so that it does not wind and does not become covered with a crust.
I'm making a pie.

Gently stretch the dough. I put the stuffing inside and put it on a baking sheet. My filling was enough for 21 patties.

I put the baking sheet in hot oven heated to 220 degrees. After five minutes, reduce the heat to a minimum and bake for a total of 20 minutes.

Very fast and tasty. So that the pies are soft, I immediately after I remove them from the baking sheet, quickly pass them through a thin stream cold water and put in a saucepan - then they will not become stale for a very long time. even the bottom crust remains soft. I keep it under a towel.

The dough is thin and bakes quickly.

Time for preparing: PT02H00M 2 hours

Approximate cost per serving: 30 rub.

Men are very fond of eating meat pies because of their satiety. Ate a few - and half a day you can not think about nutrition, so they are often taken to work for a snack. Our housewives have long learned how to cook meat pies in the oven, and successfully feed them to their beloved men. In this article, we will present several recipes for preparing delicious and hearty meal. In addition, do not forget that there can be nothing better than native Russian cuisine.

Recipe number 1: yeast dough pies

Similar pies are prepared in other countries, but there they have some national characteristics, so today we will consider only our own. By the way, do not be afraid of the phrase "yeast dough". It is prepared simply and easily, the main condition is the observance of all the steps indicated in the recipe. And a positive result is guaranteed.

So, we begin to bake pies with meat in the oven. To do this, we need the following ingredients (the dough recipe will be below): chopped meat or meat - 0.5 kg, one large onion, vegetable oil, black pepper, salt. Boil the meat whole until tender (putting it in water that has boiled) with bay leaf, but without salt. In the meantime, finely chop the onion, fry in sunflower oil until lightly browned. We twist the cooled meat in a meat grinder, add the onion, pepper and salt the minced meat. In case of use minced meat it must be fried with onions until tender.

Cooking dough for baked pies

The necessary ingredients for this: 0.5 kg of flour, butter - 80 grams, pressed yeast - 30 grams, dry - 10 grams, eggs - three pieces, vegetable oil - three tablespoons, granulated sugar - two tablespoons and a teaspoon of salt . We heat milk for the dough (somewhere up to 40 degrees), add one tablespoon of flour, the same amount of sugar sand, pour in the pre-crushed yeast. We mix everything clean towel cover the container and leave it warm for 30-45 minutes. As a result, the dough will be covered with bubbles, its volume will increase. Now sift three cups of flour and pour it into the dough, salt, pour sunflower oil, beat two eggs a little, also send to a container.

Melt the butter, pour it in, but not hot, mix everything thoroughly. We sprinkle the table with flour, put our dough on it, knead it, gradually adding flour until it becomes elastic and stops sticking to our hands. The kneading process should last ten minutes, after which we grease the table and hands with vegetable oil, divide the dough into two parts. We send one part for storage in heat, and from the second we form a sausage, divide it into pieces of the same size with a knife, roll each piece into a cake with a rolling pin. We continue to cook pies with meat in the oven.

Recipe #1, continued

Spread on cakes meat stuffing and make pies. With some experience, you will do it quickly. Now you need to put the pies on a baking sheet. Cover it with parchment culinary semi-finished products put the seam down, at some distance from each other, provide time for delamination (approximately half an hour with room temperature).

During this time, the pies should increase in volume (approximately twice). In the meantime, preheat the oven to a temperature of 200 degrees, coat the future yummy egg yolk made from three eggs, and send the baking sheet to the oven. Cooking baked pies with meat 20 minutes. While the first batch is baking, we form the second batch from the remaining dough. Hot food must be cooled down before consumption. We do it on the grid.

Recipe number 2, preparatory stage

There is another recipe for airy, tender and fragrant pies. By the way, the filling can be not only from meat, but also from cabbage, potatoes, eggs with rice, and also sweet. We will need: minced meat - 0.7 kg, eggs - 2 pieces, milk - 0.5 liters, dry yeast - 11 grams, butter - 100 grams, flour - one kilogram, onion - two heads, granulated sugar- three tablespoons, salt - a pinch for dough, dill, pepper and salt. Preparing the dough for baked pies.

Mixing warm milk with yeast, half a glass of flour and sugar. We put for 20 minutes in a warm place. Mix melted butter with a lightly beaten egg and with a ready-made yeast mixture. Slowly add flour and start kneading the dough. We do this until it stops sticking to our hands. Then we spread it in a bowl greased with oil and send it to a warm place for an hour and a half - to reach.

Cooking pies

We start baking baked pies with meat. The recipe provides for the following steps: fry finely chopped onions in hot vegetable oil until it becomes transparent, then add the minced meat and fry until tender, kneading the minced meat with a fork. Literally five minutes before readiness, season to taste with dill, pepper and salt.

Sculpt in the usual way stuffed pies, beat, but not much, the remaining egg, grease our beauties with it, leave for 20 minutes to come up again. Preheat the oven to 220 degrees, send the loaded baking sheet into it. Fry for about 20 minutes, until golden brown. Meat pies are ready in the oven.

Step 1: Prepare the pie filling.

Step 2: prepare the dough.

Step 3: Bake the pies.

Step 4: serve meat pies from the finished dough.

Remember that cutting boards and knives should be different for meat and vegetables.

It is not advisable to defrost minced meat in a microwave oven; it is better that it defrost itself at room temperature. Well, if you want to speed up the process, then the bag of minced meat can be put in a bowl and substituted under a stream of cold running water. And wait until the meat is defrosted.

Ground beef can be replaced with any other minced meat, such as pork or chicken.

You can use any oil for frying, such as olive oil.

if you have baking paper you can use it. In this case, the surface should also be lubricated with oil.

The amount of garlic in the recipe can be adjusted to taste. Or even cook without it, then the taste of the dish will turn out to be less spicy.

If you don't have a garlic maker, garlic cloves can be minced with a knife on a cutting board. Or grate with small holes.

You can use any spices for meat that you like.

There is such food, at the thought of which you immediately begin to think about your childhood with eternally knocked down knees, huge puddles on the way to the kindergarten, the floral smell of mother's perfume and wrinkled hands of the kindest grandmother in the world. Grandmother, who, playfully and between other things, often, often cooked delicious ones, the taste of which is remembered through the years.

As adults, we often try to recreate the moments that made us happy. Grandma's meat pies are one of the memories that firmly connect us with a carefree childhood, and by learning how to cook this simple treat, we can sometimes return to the days of mercury thermometers heated on a battery so as not to go to school, to the days of friendship with the red-haired neighbor kid , with whom it was so fun to steal apples in the collective farm garden, in a story about pushpins on a teacher’s chair, torn pages with “deuces” in a school diary, the most delicious canteen cutlets. And, of course, in those breakfasts, lunches, dinners and snacks, when my grandmother cooked yeast pies with amazing meat filling.

Do not be afraid of the abundance of letters: step by step photo recipe meat patties in the oven is simple, and with a full hand, you can cook them just as easily and quickly as your grandmother once cooked. Just as neat and beautiful - so that one day, many years later, your grandchildren and great-grandchildren excitedly told their children about what breathtaking delicious pies you knew how to cook with meat.

Dough Ingredients:
- 4 cups of flour;
- 2 tbsp. l. Sahara;
- 250 ml of milk;
- 1 tsp salt;
- 2 tsp dry yeast;
- 3 tbsp. l. vegetable oil;
- 1 egg.
Filling Ingredients:
- 2-3 large onions;
- 2-3 tbsp. l. vegetable oil;
- 0.5 kg of boiled meat;
- salt, pepper to taste;
- 1 egg for greasing pies;
- optional - sesame or any other spice for sprinkling pies.

How to cook with a photo step by step

To make the process of making pies simple and bring joy, take care of the filling in advance. To do this, boil the meat first. As strange as it sounds, but the best option is beef with a fairly large number of veins - after you cook the fillet, the veins become soft. After twisting the meat through a meat grinder, they will completely mix with the minced meat, become invisible and imperceptible in taste, but significantly improve the structure of the filling, giving it juiciness and softness.

So, we cut the meat pretty large pieces that will fit in the hole of the meat grinder.

We clean the onion, cut it into half rings without striving for beauty, fry in vegetable oil until soft and translucent. Do not allow the onion to be fried - it is needed to give the filling juiciness, and the onion, fried until golden and crispy, is beautiful, but, alas, a bit dry.

In a meat grinder, we twist the boiled meat and fried onions.

Add salt and pepper to taste. From experience, I can see that it’s better to salt and pepper the filling well - after it combines with the dough, its taste will become softer, so it’s worth highlighting it in advance by adding salt and pepper a little more than usual.

We mix. The filling is ready. Now you can, without being distracted by extraneous matters, get creative - creating the most delicious yeast pies with meat in the world.

Cooking dough. Sift the flour into a large bowl. Due to the constant rush, I do not waste time on this simple step, however, my grandmother always did just that. I don’t know if it seems to me or it really is, but still those pies from my childhood were much tastier.

Make a well in the center of the flour mound and add sugar and salt. We do not neglect any of these components - a small amount of the first makes the yeast work more carefully and more industriously, the second - reveals the taste of the dough, emphasizing its rich notes.

We mix, raising the flour from the bottom up, again make a recess and pour in the yeast.

Pour warm milk into the center of the well.

After that, add vegetable oil to the dough.

Knead a thin dough, gradually collecting flour from the sides of the bowl. If you do this with a mixer, then your work will be reduced only to holding the "assistant" - the beaters themselves will perform the entire task, consistently adding flour to the already kneaded dough.

Collecting ready dough in a bowl, put in a bowl, cover with a towel and put in a warm place for 1.5-2 hours, depending on the air temperature in the room.

After the specified time, the dough should increase significantly in volume - you can continue to work. We crush, divide into several parts, proceed to the formation of pies.

To make all products even and neat, we will cut the dough with a glass with sharp edges. Grandmother simply pulled out the “sausage”, cut it into equal pieces, each of which she rolled into a circle.




My hand is not full of such tricks, so I achieve the perfect appearance pies in a different way - first I roll the dough into a layer.

Then I cut out even circles with a glass, which I use to form pies. I gather the rest of the dough into a ball, roll it out and reuse it. You choose the way you like best.

So, we place an even circle of dough on the palm of the left hand, spread the filling in the middle, lightly tamping it to increase the amount of meat that will fit in the pie. We fasten the edges of the circle on two opposite sides. We pinch well.

After that, in the same way, we pinch first from one edge to the middle.

Then - from the other to the middle. Try to make the tucks small (so that the dough is tender and thin) and strong (so that you don’t have to treat your family with buns separately and minced meat separately).

Ready. We admire - this is a mandatory item of the program, without which the pies will not turn out tasty and juicy!

Put the finished products on a baking sheet greased or lined with baking paper, seam down.

When all the pies are molded, cover the baking sheet with a towel and put it in a warm place for proofing for 15-20 minutes. Brush the patties with a lightly beaten egg.

Sprinkle with sesame seeds, cumin, large if desired. sea ​​salt or whatever you like to sprinkle them with.

Bake in an oven preheated to 180 degrees for about 20 minutes.

To cool, be sure to transfer the pies to wooden board or metal grill.

We store (if there is something to store) in a tightly tied bag.

Enjoy your meal!

P.S. According to the same recipe and in the same way, you can cook yeast pies with any other filling. Here are some options for inspiration savory fillings for pies:

Fish fillet, onion, bechamel sauce;
- braised cabbage, carrots, onions;
- fried mushrooms with onions and sour cream;
- pea mash;
- bean puree, fried onions;
- liver;
- rice, boiled egg, green onions;
- buckwheat, fried carrots, celery, onion;
- cottage cheese, garlic, herbs;
- sausages like "Malyutka".




Several options for sweet fillings for yeast pies:

Cottage cheese with sugar and raisins;
- poppy, grated with sugar;
- sweet nut mass;
- dried apricots, prunes, raisins and other dried fruits;
- cherry, plum, pear, apricot and other fruits and berries;
- thick fruit jam;
- and even chocolate candies, toffee and caramel.