Original pies: recipes for hearty fillings. Puff pie with chicken and mushrooms Pie with chicken and potatoes

What is your favorite pastry? For me, for example, there is nothing tastier than pies, so I cook them quite often, I’ll be happy to share my recipe with you, I’m sure you’ll like it.
I simply adore pies, because I associate them with real home-baked goods, warmth and comfort; once you cook them, put them on the table, your soul immediately feels good, and their taste is divine. Therefore, I quite often delight myself and my family with this wonderful dish, each time with different fillings, and today I will tell you how to make pie with chicken. After fish, this is perhaps the most common filling; it makes baked goods very tasty and juicy. So with this excellent recipe for making chicken pie, you will have an extra reason to gather your family together or invite friends over - everyone will appreciate your culinary abilities.
Number of servings: 15
A difficult recipe for pie with chicken from Russian cuisine step by step with photos. Easy to prepare at home in 3 hours. Contains only 75 kilocalories.

Preparation time: 17 minutes
Cooking time: 3 hours
Calorie Amount: 75 kilocalories
Number of servings: 15 servings
Occasion: For lunch

Complexity: Not an easy recipe
National cuisine: Russian kitchen
Type of dish: Bakery

Ingredients for fifteen servings
Flour - 400 grams
Milk - 120 Grams
Butter - 100 grams
Dry yeast - 2 teaspoons
Sugar - 2 tbsp. spoons
Salt - 1/1, teaspoons
Egg - 2 pieces
Chicken breast - 2 pieces
Rice - 0.5 cups (raw)
Onion - 1 piece
Egg yolk - 1 piece (for greasing)
Ground black pepper - To taste
Salt - To taste

Step-by-step preparation
So, let's start with the dough: heat the milk a little, dissolve the yeast in it, add sugar and two tablespoons of flour.
Now leave the dough in a warm place for an hour, during which time it will rise and begin to bubble. Add eggs, salt, the remaining flour to it, knead the dough, and at the very end mix in the melted butter. Cover the finished dough with a napkin and place it in a warm place for 1.5-2 hours, knead it 2-3 times during this time.
While our dough is rising, let's make the filling. First, boil the breast in salted water until fully cooked, cut it into small pieces.
We also boil the rice until fully cooked, drain it in a colander and mix it with the chopped chicken. Add chopped onions, salt and pepper the filling.
So, during this time our dough has risen, so we put it on a table sprinkled with flour, divide it into parts, and form them into balls.
Roll each ball into a flat cake and put a little filling in the middle.
We connect the edges of the dough, leaving a hole at the top, and form a pie.
Now grease a baking sheet with vegetable oil and place the pies on it, brush them with egg yolk. Place the baking sheet in an oven preheated to 180-200 degrees. Since we already have the filling ready, bake the pies for 10-15 minutes until golden brown.
Serve the hot pies to the table, placing a piece of butter in the hole. Bon appetit!

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- This is an example classic baking in Slavic cuisine, thanks to his stuffing, they turn out to be quite filling. Pie recipe I read it in an old one book on Russian national cuisine. The basis is unsweetened yeast dough, A fillings can be very different: meat, fish, mushroom, rice with onions and eggs and so on. from ordinary pies they differ only in that the pies are half-open pies. In addition, they look very beautiful thanks to their original shape.

And since I have only men at home, on weekends they need to bake or pizza or meat pie, so I decided to bake pies with meat filling. My pies were appreciated by my men. And then I began to alternate all sorts of fillings for pies, and each time I received a new dish. I bake pies like these for all kinds of people. picnics or trips to the country for my sons' friends and always my pies are a great success. So try to cook pies with meat recipe, which offers you, and you will receive well-deserved gratitude for your efforts.

Recipe for pies with meat filling

Required ingredients:
For the test:

One glass of liquid (water, whey or milk;
One teaspoon of dry yeast;
Two tablespoons of sugar;
A pinch of salt;
Two to three glasses of flour;
One hundred grams of vegetable oil.

For the meat filling:

Two hundred - three hundred grams of minced meat;
One to two onions;
Salt, pepper and other favorite spices to taste.

Cooking pies with meat filling - recipe First of all, you need to knead the dough. suggests kneading the dough using a straight method, which is much faster; besides, the pies are not prepared from butter dough, so they turn out quite good from instant yeast dough.

Add yeast to a warm liquid (water, whey, milk), let it dissolve, add sugar, salt and gradually add flour to knead the dough.

At the very end, add vegetable oil to the dough and knead the dough well again.

The dough should turn out elastic and soft, the main thing is not to overdo it with flour so that it does not turn out too hard.

Place the dough in the refrigerator to rise for about twenty to thirty minutes.

During this time we will prepare the filling for the pies. When I'm in a hurry, I prepare the filling for pies from minced meat. But if you really want to show off your culinary talents, you can prepare the filling from meat, chicken or fish, after slightly boiling them. Now let's get back to the easy way to prepare filling for pies.

To do this, peel and wash the onion, cut it into small cubes and fry the onion in vegetable oil.

When the onion is browned, add minced meat to it; I take chicken, because my men like pies with chicken.

Fry the minced meat with onions, salt, pepper and add other favorite spices to taste. The filling for pies should be cooled to room temperature.

Now let's start forming our pies. Roll out small flat cakes, as for ordinary pies, make two cuts on the sides of the flat cake.

Place the filling for the pies in the middle, then take the edges of the flatbread and thread one edge into the opposite cut and secure it at the bottom of the pies.

Place the pies on a baking sheet sprinkled with flour.

Let the pies rise for about ten minutes, then brush with beaten egg, put in an oven preheated to one hundred and eighty degrees and bake for twenty minutes.

Remove from the oven, let stand for ten minutes, remove from the baking sheet, and cool completely. And you can treat your loved ones to rosy and delicious pies. I also make pies with fish and mushroom filling.

Mushroom filling for pies - recipe

Fry the chopped onion in butter, add the chopped mushrooms, add salt and pepper and fry for ten minutes. Cool the filling and you can form the pies.

Quick fish filling for pies - recipe

Boil two eggs, peel and finely chop. Also chop a small bunch of green onions. Mash the sardine canned in oil with a fork, add chopped onion and eggs, salt and pepper to taste. And you can cook pies for lovers of fish dishes.

Bon appetit!!!

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For filling: 150 g of chicken pulp and fresh porcini mushrooms, 2 eggs, 60 g of butter, salt, ground black pepper, parsley or dill.

Cooking method. Dissolve yeast, salt and a little citric acid in water, add eggs and flour and knead the dough. Leave it to rise for 30 minutes, and then stir in the softened butter. To ensure that the butter is evenly distributed throughout the dough, roll it into a layer, grease and fold it in four, then roll it again and so on several times until the dough is completely homogeneous. After this, wrap it in a damp cloth and place it in the cold for 1-2 hours.

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The name of the traditional Russian pie, rasstegaya, apparently comes from the word “stretch.” And all because pies were traditionally served with fish broth, which many cooks directly poured into the pie, for which purpose they stretched the hole in the pies. This trick made it possible to make the pie much juicier, and its dough became soft, tender, and aromatic. According to other interpretations, the pie got its name because it looks like it is “unbuttoned” in the middle.

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Rasstegai is the hallmark of Russian cuisine. In Rus' they were cooked with meat and rice, fish, and mushrooms. Essentially these are pies, only “unbuttoned”.

Today we are preparing pies with chicken and vegetables.

To prepare them, we will prepare the products according to the list.

First, let's prepare the dough. Mix flour, salt, sugar and yeast. Add warm milk, sunflower oil and egg.

Knead the soft dough, which we place in a bowl greased with oil. Cover the bowl with film and leave in a warm place for 1-1.5 hours.

In the meantime, let's start with the filling. Cut the onion and garlic into small cubes, grate the carrots on a coarse grater. We'll fry everything.

Add chopped boiled chicken meat and fry for just another minute.

Add finely chopped dill, salt and pepper to taste. The filling is ready. Let's cool completely.

Meanwhile, the dough has risen and is ready to work.

Knead it and divide it into 8-10 parts. We knead each part into a flat cake, spread the filling and pinch it so that the middle is open.

Place the pieces on a baking sheet lined with parchment. Place a little butter in the middle of each pie. Brush the chicken pies with a mixture of yolk and milk. Bake in an oven preheated to 220 degrees for 20-30 minutes.

Who hasn’t heard of pies, yes, almost everyone. But not all housewives know how this dish should be prepared. We have a recipe for how to cook pies with chicken. Simple baked goods, but surprisingly tasty.

Ingredients required:

flour-300 grams;
eggs - 1 piece;
dry yeast - 1 teaspoon;
salt - 1 pinch;
sugar - 1 teaspoon;
vegetable oil - 2 tablespoons;
milk-200 ml.

chicken breast - 1 piece;
garlic - 1 clove;
onion - 1 piece;
carrots - 1 piece;
mushrooms-200 grams;
greenery;
pepper;
salt.

Chicken pies, cooking method

Preparing the dough.

Heat the milk, add the yeast. As soon as it rises a little, add sugar, pour in vegetable oil, add egg yolk, stir. Mix flour with salt and sift through a sieve. Add flour to the mixture and knead the dough, it should be sticky. Place the dough in a warm place until it rises.

Preparing chicken filling.

Peel the onions and garlic and chop finely.
Cut the chicken into very small pieces.
Wash any mushrooms and chop finely.
Peel the carrots and grate on a Korean grater.
Heat vegetable oil in a frying pan and lightly fry the onion and garlic.
Add the carrots and continue to fry, then add the chicken and mushrooms.
Fry until the mushrooms are soft and cooked and the meat has turned white.
Salt, pepper, add chopped herbs, stir, remove from heat and cool.

Cooking pies.

Transfer the risen dough to a table dusted with flour and knead.
Divide into ten equal parts.
Roll out into layers, no larger than a saucer.
Place the filling and form into long pies with a hole at the top.
Carefully pour the remaining broth from the filling into all the pies.
Place the baked goods on a greased baking sheet.
Brush with beaten egg white and sprinkle with sesame seeds.
Leave to rise for fifteen minutes, covered with a towel.
Preheat the oven to two hundred degrees, place a baking tray with baked goods in it and leave for twelve to fifteen minutes.