To make meat pies in the oven delicious. The most delicious meat pies: soft and tender Delicious meat pies in the oven

Pies with yeast dough in the oven with meat

Meat pies in the oven are one of the favorite types of pastries for millions of people. These Pies are delicious, meat is delicious, and pies with meat filling are great! Photo attached.

I will share with you a very simple recipe for homemade baked meat pies on yeast dough. I tried to make everything short and at the same time clear and understandable. I'm serious, they're super easy to make! Even if you have not kneaded yeast dough before and sculpted pies. Just follow the instructions, and then you can please yourself and your loved ones with this dish.

These meat pies will turn out very soft, slightly fluffy thanks to the yeast dough. When biting, taste buds are simply delighted, as the filling is very juicy and fragrant.

We deviate from the lyrics and move on to the recipe itself.

Recipe for meat pies in the oven

From these proportions you will get about 10-14 pies. Of course, it all depends on their size.

Ingredients:

For dough:

Flour - 300 g.
Vegetable sunflower oil - 30-40 ml.
Water - 200 ml.
Salt - 2-3 pinches;
Dry yeast - 11 g.
Sugar - 1 teaspoon;
Chicken eggs - 1 pc.

Filling:

Meat (pork, beef) - 300-400 g. (You can ready-made minced meat.);
Salt - 3 pinches;
Ground black pepper;
Onion - 200 g.

If desired, the filling can be flavored with various herbs and spices. Here you can navigate to your own taste.

Step by step cooking meat pies in the oven

Dough kneading

Any pies begin with the preparation of the dough. Of course, you can use ready-made, bought in the store, but still better than your own, homemade and tasty. In addition, the dough for pies is very easy to make.

Pour dry yeast into a bowl of water. Mix well and let stand for 7-12 minutes.
Crack eggs into it. Add sugar, salt, oil. Mix again.
Gradually add flour, while constantly stirring.
The mass thickens. Add the rest of the flour and knead the dough with your hands.
Lubricate the dough with butter and put in a warm place, covered with a lid for 30 minutes. While the dough is growing, you can spend time on the filling.

Meat filling for pies from yeast dough

If you bought whole meat, then it should be twisted in a meat grinder. If there is a good fresh minced meat - go to the next step.

Peel, finely chop the onion.
Pour oil into a frying pan and fry over medium heat until the onion begins to brown.
Now put the minced meat to the onion in the pan and fry, stirring, for another 5-7 minutes. The meat should change color from pink to something closer to brown.
Pour 50 ml into the pan. water and simmer over low heat until excess water has evaporated. Don't forget to stir!
Now you need to salt and pepper.
The filling is ready, and we move on to sculpting pies.

Forming and baking pies

Pull the dough into a sausage and cut into small equal pieces.
Roll out the pieces with a rolling pin to the state of cakes. It's not worth rolling too thin.
For each cake put 1-2 tbsp. spoons of meat.
Now you need to fashion pies. Just pull the edges to the middle and pinch tightly. The result is classic pies with a seam on top.
Line a baking sheet with foil or grease with oil.
Lay the pies on a baking sheet.

By the way, you can’t immediately send pies to the oven. They should lie down for about 15 minutes, as the dough continues to grow and ferment. As a result, the structure of the dough pies will be airy, soft as fluff. This operation is called "proofing" the pies.

Heat the oven to 180 degrees.
Brush the pies with beaten egg yolk.
Bake in the oven for 20-30 minutes, until the pies take on an inviting ruddy appearance.

Bon appetit! Do not forget to join my group in contact, and also click on the social button. networks.

By the way, I strongly advise you to go and look at one more recipe:. I'm sure you'll be interested.

Ingredients

Servings: - + 16

Pies made from yeast dough with meat are found in many cuisines of the world. They are called differently: kulebyaka, samsa, zrazy, belyashi, and so on, but these pies have one thing in common - they are made from dough and meat filling.

There are recipes that involve minor deviations, but there is only one principle - the dish must necessarily contain meat.

You can cook pies in a pan in vegetable oil or in the oven, there is no fundamental difference. Choose the origin of meat at your discretion, it can be both poultry and animals, the main thing is that the product is fresh.

Pies with minced meat, which should be moderately moist, are fried in oil on both sides. Close the seams of the pies carefully so that the liquid does not leak into the pan and cause splashes of hot oil in different directions.

Minced meat pies are truly fantastic, the main thing is to learn how to make them!

How to cook meat pies at home

If you chose beef for minced meat, rub it with mild mustard and leave it untouched for two hours. This technique will help make the meat more tender and juicy. Putting chopped greens in minced meat, you will make the dish fragrant.

Belyashi cook from lean meats, as they are fried in a large amount of oil. You can prevent the filling from leaking onto the baking sheet by placing the pies seam side up.

For kneading yeast dough, use premium flour, it contains a lot of gluten. This means that the base for the pies will be elastic and easy to work with.

The recipes for pies that you will learn how to cook today differ from each other both in the way the dough is kneaded and in the composition of the filling. All pies have an excellent taste, therefore, they will become a favorite dish for your family members and your surroundings.

Recipe for yeast pies with meat

In the oven, you can bake not only sweet pastries stuffed with jam, berries or fruits. Snack pies with minced meat turn out no worse, the main thing is to know a good recipe and listen to the advice of experienced chefs.

Ingredients: half a liter of whole milk; a quarter of a pack of butter; 0.480 kg of flour; a bag of dry yeast; 2 eggs; 0.4 kg of beef; salt and sugar to taste.

Cooking:

Heat milk to 40 degrees.
Pour in the yeast, stir the mixture until smooth and let it brew for 15 minutes.
In the meantime, grind the eggs with sugar, lightly salt and pour into a bowl where the sifted flour is already located.
Stir, add the dough, melted chilled butter and knead the dough.
Cover it with a towel and let it rise for an hour.
Boil the meat in salted water, then cool and cut into pieces, scroll through a meat grinder.
If desired, add spices and herbs to the minced meat, mix.
Punch down the dough and leave for another 30 minutes under a towel.
In the traditional way for you, form the pies and put them on a baking sheet.
Dip a pastry brush in the milk, run it over the surface of the pastry and let it rest for 10 minutes in a warm place.
Preheat the oven to 195 degrees, it is this temperature that will allow you to bake yeast pies with meat in the oven in 40 minutes.

You can find recipes for delicious and satisfying pastries with minced meat on other pages of my site.

Recipe for fried meat pies

As you have already noticed, baked pies need a filling of boiled meat. The pies, which will now be discussed, are fried in oil and are called belyashi.

They have a hole in the upper part, where meat broth or water is added if necessary. Thus, the filling becomes juicy, and the pies are tastier.

List of components: one egg; 50 g butter or creamy margarine; 550 ml skim milk; 35 g of pressed yeast; 650 g flour; half a kilogram of minced meat; a bunch of fresh herbs; seasonings and salt to taste; vegetable oil for frying.

Cooking steps:

Melt butter and warm milk.
Crumble the yeast with your hands and stir in warm milk.
Pour in the oil, salt.
Pour in the flour gradually, each time carefully stirring the dough with a spatula.
When the mass becomes elastic enough, put it on the work surface and knead with your hands.
Cover the dough with a bowl so it doesn't get chapped and let it rest for 30 minutes.
Cut the meat into pieces and chop in a meat grinder.
Salt the minced meat to taste, add chopped herbs, ground black pepper and other seasonings that you like.
If the stuffing turned out to be too crumbly, tie the components together by pouring a couple of tablespoons of warm water or milk.
Divide the finished dough into balls, roll out a cake with a diameter of 5 cm from each.
Put the minced meat in the center, and bend the edges inward so that a small hole remains in the middle of the belyash.
Fry meat pies in plenty of vegetable oil.

Recipe for meat pies with sour cream dough

The pies that you will learn to cook stay fresh for a long time, like other pastries mixed with sour cream or other fermented milk products.

Pies will serve as an excellent snack or become an independent dish, thanks to a hearty meat filling.

List of products to be purchased:

100 g of mayonnaise; 200 g sour cream; 400 g flour; one egg; salt; half a teaspoon of soda; bulb; 450 g minced meat; seasonings; 100 ml vegetable oil.

Cooking:

Peel the onion and cut into half rings.
Fry until translucent, then add minced meat.
Keep the pan over medium heat for 20 minutes, stirring constantly.
Knead the dough by first mixing all the liquid ingredients in a bowl, and then adding flour with baking soda.
Cover with a bowl and let it brew for about 15 minutes. During this time, the gluten will swell and make the dough elastic, and the minced meat will cool down so much that it can be safely placed on round blanks.
Divide the dough into pieces, rolling it in the form of a sausage.
Flatten each of them on the table with the palm of your hand, and then roll out with a rolling pin.
Stuff the pies with ground meat and fry in hot vegetable oil until golden brown (as in the photo).

Look for simple baking recipes with other fillings on the pages of the site.

Step by step recipe for instant meat pies

If you don’t have time to mess around with yeast dough, I suggest mastering a simple and quick recipe that uses baking soda or baking powder.

These baking powders work much faster, so you don't have to wait until the weekend to prepare a delicious treat.

The amount of ingredients that the recipes require is enough for 20 whites.

These are: a glass of sour cream; half a kilogram of flour; egg; salt to taste; 1/3 teaspoon of soda.
Filling: 400 g of meat; salt and seasonings; 3 medium size bulbs.

Cooking pies according to the instructions:

First, finely chop the onion and mix it with minced meat in a meat grinder.
Salt and pepper the minced meat, and so that it is not too dry, pour in a little water.
Knead the dough, which you can immediately cut and sculpt pies.
Divide the dough in half, roll each half into a sausage and cut into pieces.
Roll out the pieces half a centimeter thick, put a spoonful of minced meat in the middle and close the edges. Leave a hole in the center.
Fry pies with in a pan in a mixture of vegetable and melted butter. Lay the blanks first with the hole down, then turn over to the opposite side.

Serve hot as an appetizer or with broth. Pastry recipes with minced meat can be found on my website.

A simple and unusual recipe for pies with meat from potato dough

A somewhat original taste is obtained from meat pies made from potato dough. Turning on your imagination and showing creativity, you will get delicious pies that your guests will be happy to eat on both cheeks.

So, take: 2 eggs; 6 potatoes; 4 tbsp. spoons of white flour; salt; 60 ml vegetable oil without aroma; 450 g chicken breast; dill greens; bulb; spices.

Step by step preparation of the dish consists in kneading the base and preparing the filling:

First peel the potatoes and boil them in salted water.
Remove the cooked potatoes from boiling water and mash with a potato masher to make a homogeneous mashed potatoes.
When the puree has cooled, add the egg, flour and knead the plastic uncooked dough.
Boil chicken breast in water for 20 minutes, then cool and grind through a meat grinder along with onions.
Send the filling to the pan and fry in vegetable oil.
Form pies. To do this, pick up potato dough with a spoon and flatten the cake in your palm (see photo). Put the minced meat in the center, make a pie and send it to fry in a pan.
The pies will be ready in a few minutes, they are covered with a crispy crust quite quickly.

Potato dough recipes can be found on other pages, you just need to click on the desired section of the site.

Puff pastry recipe with meat

Puff pastries are prepared according to a simplified technology. This means that you do not need to deal with kneading the base, where the margarine is chopped with flour into small crumbs, and then rubbed with the rest of the ingredients.

In this case, another rule applies: the fat must be melted to a liquid state and ...

However, everything is in order, and first you need to prepare the necessary products:

a pack of margarine; 0.6 kg flour; 2 eggs; 0.2 liters of milk; 450 g ground beef; bulb; 20 g of vegetable and butter; salt to taste.

Now knead the dough:

Melt margarine and heat milk.
Mix these two ingredients and pour into a bowl where wheat flour is sifted.
Salt the mixture and knead first with a spoon, then with your hands.
Wrap the resulting elastic mass with a film and send it to a cold place for half an hour.

Take care of the stuffing:

Clean the meat from veins and films.
Cut into pieces and scroll in a meat grinder along with onions.
Fry minced meat in vegetable oil, salt and season with spices to your taste.
Refrigerate and use as directed.

Shape the pies like this:

Roll out the dough and cut out 10x15 cm rectangles from the layer.
Roll up the filling from one end and roll up.
Divide each roll into three parts, tightly blind them around the edges.
Send the resulting baby pies to a baking sheet covered with baking paper.
Bake pies at 185 degrees. The time allotted for cooking baking varies from 20-25 minutes.

Meat pies baked in the oven

You will need raw minced meat and products to knead the yeast dough:

65 g sl. oils; 700-750 g flour; 3 eggs; 100 ml of milk; salt and sugar - one dessert spoon each; 50 g pressed yeast.

Cooking:

Knead the yeast dough in a non-dough way and let it rise for an hour and a half in a warm place without drafts.
When the time comes, put the dough on the table and divide it into parts, from which then form round blanks.
Blind wind pies with meat and arrange them on a baking sheet, retreating 3 cm from each other.
In order for the meat pies to bake well in the oven, heat the cabinet to 200 degrees and keep them there for 15 minutes.

A delicious treat is ready, serve it on a presentation dish.

My video recipe

After holiday delicacies, I am happy to return to simple yeast baking. Moreover, it is winter now - it's time to bake ruddy meat pies in the oven, a step-by-step recipe with a photo will be very detailed, designed for beginners. I make yeast dough on dough, stuffing from boiled meat with fried onions and peppers. The pies are tasty, lush, with a thin soft crust and a very juicy meat filling. Although the dough is prepared in a sourdough method, it is very easy to prepare, it fits quickly and never misfired.

My recipe for meat pies is designed for a small portion, it turns out 12-15 pieces, just for one baking sheet. Which is very convenient: it takes a little time, and you can use the meat from which the broth was cooked for the first courses in the filling. If you need to bake more, double the proportions.

Ingredients

To prepare yeast pies with meat you will need:

warm milk - 0.5 cups;
fresh pressed yeast - 12 g;
sugar - 1 tbsp. l;
salt - 0.5 tsp;
flour - 3 tbsp. l. with a hill.

egg - 1 pc;
sunflower oil - 3 tbsp. l;
flour - 150 g.

boiled beef - 200 g;
onions - 2 pcs;
salt, pepper to taste;
sunflower oil - 4 tbsp. l.

How to cook meat pies in the oven. Recipe

For the filling, I used beef, the adrenal part. If you prefer pork, choose moderately fatty meat. You can take it with a bone, cook the broth for soup, and define the meat in the filling. Pour the meat with cold water, bring to a boil. Foam will begin to rise - I collect with a slotted spoon so that the surface remains clean.

Beef is cooked for an hour and a half, until soft. For pork, an hour is enough, but if the piece is large or sinewy, then you need to increase it to one and a half hours. I left the meat in the broth, just until the dough rises, it cools down.

I make dough for pies with meat on dough, yeast. I mix fresh yeast (those that are sold in cubes or bars), sugar and salt.

I knead with a spoon, grind until the sugar begins to melt and a liquid brownish gruel forms. I pour in warm milk.

I stir, dissolve grains of sugar and salt. I add some flour.

The dough will be runny, like pancake batter. You don’t need to make it thicker, a thick dough lasts longer, and a liquid one will begin to foam and rise after 10-15 minutes. I put the bowl with dough in heat for 20-30 minutes.

Opara, although liquid, but it needs to ferment, rise well. When it increases several times, and bubbles and holes appear on the surface, it means that the dough is ripe. You can add other products and knead the dough.

I shift the dough into a larger bowl. I pour the broken egg into it.

The composition of the dough for baked pies with meat is very simple, it does not contain either butter or sour cream. To better knead and be loose, I add vegetable oil.

I sift the flour, about two-thirds of the required amount. I will add the rest little by little when kneading.

Having mixed all the components of the dough to a loose, lumpy consistency, I spread it on the board, gradually adding the rest of the flour. I knead with my hands for 15 minutes, rolling the dough over the flour.

After a while, it will become soft, plastic, stop sticking to your hands. By pressing on the bun, you will feel how it springs under the palms and rounds again. I put the kneaded dough back into the bowl, brushing the bottom and sides with oil. I cover with a lid, put in heat for an hour or until it triples in size.

While the dough is rising, prepare the filling. I cut the onion into small cubes. With onions, the meat filling for pies in the oven will be much tastier and juicier. So do not spare the bow!

Heat oil in a frying pan, add onion. Stirring, bring to transparency and twist the fire to a minimum. I leave the onion to languish for ten minutes, until it becomes soft, with a slight golden hue.

Advice.When frying onions, do not leave them unattended. Stir, watch the fire and do not forget that the onion has the ability to burn instantly. The burnt onion has a bitter taste, it is not suitable for the filling.

I take the meat out of the broth. I cut into pieces so that it is convenient to push into the meat grinder.

I twist it once through a meat grinder with a conventional grate. I pour the mince into a bowl.

There I shift the fried onion along with the oil. If someone in the family does not like fried onions, scroll it in a meat grinder alternating with pieces of meat.

Salted, seasoned with black ground pepper. You can add a pinch of nutmeg or coriander - use those spices that you usually season meat dishes with.

I mix everything, as if slightly grinding the meat filling for pies. By consistency, it will turn out to be a little viscous and will not crumble.

Advice.If the filling is crumbly, it will spill out of the pies, stuffing and eating them is not very convenient. Add a spoonful of water or broth and stir again.

The meat patty dough has risen and tripled in size. I knead around the edges, pressing down with my palm.

I divide into equal pieces weighing 30 grams. I roll each blank into a bun, covering it with a slightly bent palm. You need to roll it on a board or table without sprinkling flour on the surface, but spread it on flour so that the dough does not stick.

I cover the blanks with a film, leave for 10-12 minutes. During this time, the koloboks will round out, grow a little and become softer. I turn on the oven, let it warm up to 180 degrees.

I knead a few koloboks into cakes about 1.5 cm thick. A rolling pin is not needed, the dough is very soft, plastic, stretches perfectly. I spread 1.5-2 teaspoons of the filling. If in doubt that you can divide into equal portions, use a kitchen scale. I used 20 grams for each pie. Raising the edges, tightly squeeze over the minced meat.

Then I pinch from the middle to the edges. If the filling falls out, I correct it, push it back. It will turn out a small neat pie with a scallop on top. To make the seam tighter, I collect the scallop in folds, tucking it inward. This is how I start all pies.

I cover the baking sheet with paper. I lay out the pies seam down at a distance from one another. I cover with a towel and put on proofing on the stove. Do not skip this stage - without proofing, meat pies in the oven will not rise, they will be tough.

After 15-20 minutes, the pies will increase, fit, become lush. I shake the egg until light foam, grease each pie on top and sides.

I put the baking sheet with the pies in the oven on the middle level. Temperature 180 degrees. Bake pies with meat in the oven for 20-25 minutes, until golden brown.

I remove ready-made pies with meat from yeast dough from a hot baking sheet onto a board or transfer them to a large bowl. Be sure to cover with a light towel, let them gradually move away from the heat. If you do not cover and leave on a baking sheet, then the top will dry out, and the bottom pies will get wet.

Well, the meat pies are baked in the oven, cooled down a bit - it's time to try. Very tasty, they have enough fillings, and the dough is tender, soft. I hope, friends, my recipe for baked meat pies and you will like it. Happy baking, beautiful and delicious pies! Your Plushkin.

One of the versions of the recipe for making pies in video format

Filling:

300 g of boiled veal;
0.5 medium-sized bulbs;
1-2 tablespoons of vegetable oil;
30-50 ml of meat broth.

Bouillon:

1 small onion;
0.5 carrots;
a small piece of celery root or parsley;
2-3 black peppercorns;
1 bay leaf;
salt to taste.

How to cook meat pies

We boil the meat. For the broth, I usually use onions and carrots - in addition to the usual spices - peppercorns, salt and bay leaf. You can also add celery root or parsley.

We skip the meat through a meat grinder and put it in a deep bowl.

Onions for the filling are peeled, washed. Cut the onion into small cubes. Heat the vegetable oil in a frying pan and add the onion. Fry the onion over low heat, stirring, until slightly golden.

Add onion to meat and stir.

Add a little broth - so that the minced meat does not crumble, but also does not become wet. Add salt, ground black pepper and mix well again.

Cooking dough. In the bowl of a mixer (or food processor), lightly beat the egg with sugar and salt. Pour yeast into a small amount of warm milk (3-4 tablespoons), mix. Pour the remaining warm milk to the egg mass, add the yeast mixture and vegetable oil. We mix everything well. Gradually add flour, kneading the dough. In the process of kneading, approximately after adding half of the flour, we change the spiral nozzles for dough hooks. Knead for 10 minutes until the dough becomes smooth and elastic, stops sticking to your hands.

Flour can take more or less, it depends on its properties. The main thing - try not to "hammer" the dough with flour, so add the last portions little by little, stirring all the time. It is possible (and more convenient) to carry out the final kneading by hand, so you feel the density of the dough and the degree of its readiness. We place the dough in a bowl greased with vegetable oil, cover and put in a warm place for 1 - 1.5 hours, until the volume doubles.

This recipe is indicative, if you wish, you can use your favorite recipe for yeast dough for pies or buy ready-made in cooking.

Knead the dough and start forming pies. And turn on the oven to heat up - to a temperature of 180 degrees C. Line the baking sheet with a silicone mat or a sheet of parchment. From the dough we cut (pin off) pieces weighing 60-70 g. We splash each piece with our hands into a round cake 0.5-0.7 cm thick.

Put about 2-3 teaspoons of the filling in the middle of the dough cake. The filling is dry, it will not leak out during baking, so put more of it - so the pies will be tastier.

Now carefully pinch the pies. First we connect the edges and securely pinch them like dumplings.

Then we bend the protruding part and both ends and lay the pies seam down on a baking sheet. Place the baking sheet in a warm place and cover the pies with a towel. Leave it like this for 20 minutes to proof.

Mix the yolk well with a teaspoon of water. Lubricate the approached pies with a silicone brush.

Bake for 17-20 minutes, until golden brown. baking time depends on the characteristics of the oven.

Praise to Russian cuisine for ingenuity in baking! What kind of diversity you will not find. I propose to bake delicious pies from homemade yeast dough with meat filling. Cooking pies is troublesome, but the dish is worth it. Butter pies, cooked almost in a sponge way, are airy and tender. Is it possible to exchange them for pastries from the supermarket? I am not a supporter of purchased "dough" and act according to the rules of a caring hostess: "Homemade food is healthy and tasty!"

So, we are preparing baked meat pies in the oven ...

First, the yeast dough is kneaded. For its preparation, products are taken from the list.

Crumble fresh yeast into a bowl.

Add warm water to yeast and mix thoroughly. What I did is called "whitewash".

Sprinkle the bacon with sugar and flour. Stir lightly. Leave warm for 30 minutes.

The mixture turned into a fluffy hat - this is what you need.

Prepare a large container suitable for fermenting the dough. I settled on an enamel basin.

Sift 600 g of flour into a bowl.

Add fluffy whitewash.

Add salt, warm eggs and warm butter. All yeast dough ingredients should only be warm, not hot. Yeast dies at high temperatures.

Mix the pastry with flour and yeast. Add the rest of the flour. Start kneading the dough manually.

Bring the dough to elasticity and lay on the bottom of the container. Cover with a towel and keep warm for 2 hours.

The dough should rise well.

After that, a good warm-up is done. The dough is rolled up and again formed into a bun. Let the kolobok rise again well in a warm place under a towel.

While the dough is rising, prepare the minced meat. Products will be required from the list.

Chop the meat and onion into pieces.

Pass through a meat grinder.

Send to a frying pan and stew with the addition of sunflower oil.

Stir the meat filling regularly during the stewing process.

Don't forget to salt and season with dill. I use frozen dill for the winter.

While the filling is cooling, we will return to the test. It chicly rose in the pelvis. Sprinkle it with flour and take it to the table.

I really enjoy working with dough on a waffle towel. It practically does not stick to it. There is always a little flour for dusting.

Dip your fingertips into the flour. Grab the dough and place mini koloboks on the board. Give them a little space.

Roll out the koloboks into thin circles.

Place a tablespoon of minced meat in the middle of each circle.

Blind pies in any form. I like boats.

Transfer the pieces, seam side down, to a greased baking sheet. Lubricate with yolk whipped with water.

Bake in an oven preheated to 240°C for 15-20 minutes. Ready-made pies with meat from the oven easily "go down" from the baking sheet when tilted. It's all about the air.

Baked meat pies melt in your mouth like cotton candy. Joke!

Meat homemade pies made from rich pastry with fresh yeast are truly incomparable. Break the cold pie! Isn't it a fairy tale?