The most delicious meat pies: soft and tender. Baked pies with meat Brass pies with meat on yeast dough

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.

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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

The resulting pies can be eaten immediately after cooling, but it is better to leave them overnight under a warm towel. Then the broth inside will saturate the entire filling and dough, making the pies crispy on the outside and tender on the inside. Meat pies go well with soups, but can also be a hearty meal on their own. Bon appetit!

Very easy meat pies recipe

Soft, fluffy, juicy pies with meat filling are quite easy to prepare. A dish according to this recipe can be taken with you to work or served at the table along with soup or vegetable salad. The dough recipe for this cooking option can be called ideal. The bread is soft, tender and just melts in your mouth. The undoubted advantage is that you can use different fillings, not necessarily meat, you can make dough for several servings and make pastries with other fillings, such as cabbage, mushrooms, egg and rice, or make airy, sweet buns with jam.

Ingredients:

For test:

Milk ─ 100 ml.
Sugar - 3 tbsp
Dry yeast ─ 6 g.
Sour cream ─ 200 gr.
Chicken egg ─ 3 pcs.
Sunflower oil ─ 100 ml.
Salt ─ 0.5 tsp
Flour - how much dough will take.

For filling:

Minced meat ─ 800 gr.
Onion ─ 1 pc.
Fresh carrots ─ 1 pc.
Vegetable oil ─ 3 tbsp.
Salt ─ 1 tsp
Pepper - to taste.

Cooking process:

The dough is soft and airy due to the use of dough. To prepare it, 100 ml of milk is warmed up a little, poured into a tall cup or a deep glass. Be sure to add yeast and 1 tablespoon of sugar. The sweetener will help enhance the work of the yeast, then the pies will become as airy as possible.
The dough must be covered with a lid or cling film. It should fit and increase significantly in size.
During the preparation of the dough, you need to do the test. To do this, mix together 200 g of room temperature sour cream and butter. It is better to take high-fat dairy products, then the pies will turn out to be as tender as possible. Chicken eggs are added to sour cream, setting aside 1 yolk for greasing pies before loading into the oven. Add 100 milliliters of sunflower oil and 2 tbsp. spoons of sugar, 2 tbsp. l salt. All ingredients are mixed until smooth with a whisk or mixer at low speed. You should not turn on the high speed of the mixer, then the dough may turn out to be clogged.
Pour the dough into the sour cream mass and mix thoroughly. For full kneading, add flour and knead a thick dough. To obtain a soft mass, it is convenient to use a special mixer with a hook attachment at low speed, but after that you still need to knead the dough with your hands. More flour is added to make the dough smooth, the mass should well lag behind the hands. The resulting dough is covered with a towel and put in a warm place for 2.5 hours.
After the dough is sent for proofing, you can start preparing the filling. For this, finely chop the onion and rub the carrots on a fine grater. You can add more onions to the filling, then it will turn out more juicy.
Grated vegetables are fried in a pan with a little vegetable oil. After the vegetables become soft, spread the minced meat and knead it into small pieces right in the pan.
You need to add 0.5 tsp of salt and ground pepper to the minced meat, mix the stuffing well and simmer until tender. If the filling turns out to be too dry, this can happen if you take low-fat minced meat, you can add vegetable oil or add a little boiled water or broth. Spices can be added to taste, depending on personal preference.
If large pieces remain after cooking the minced meat, they can be mashed with a blender or removed with a potato masher.
Only the chilled filling is laid out in the dough, so you need to roll it out after it has cooled.
After the dough begins to climb over the edges, you can begin to form the pies. To do this, you need to divide it into small pieces weighing up to 50 g.
They are rolled into a circle, put the filling in the middle with a spoon, pinch the edges of the baking. Since the dough prepared according to this recipe expands well during baking, the edges of the pies must be well fixed so that the surface is smooth or laid with the seam down.
Prepared pies are laid out on a baking sheet and covered with a towel, left for 30-40 minutes to come up.
After that, the egg yolk is shaken with a fork, grease the surface of the pies with an egg for a golden crust. .The oven must be preheated to 180 degrees, send the dish there for 25-30 minutes.

Meat pies are ready! They can be served at the table with first courses, warm tea or eaten just like that. Bon appetit.

Juicy pies with meat and potatoes

This cooking option will dilute the daily menu, because a new variation and toppings are used. Potatoes are used very rarely with meat, but in vain - pies prepared in this way always turn out delicious and are not inferior to a purely meat dish. Both components are well combined with each other, to make sure of this, you need to cook them according to this recipe.

Ingredients:

For test:

Wheat flour ─ 400 gr.
Butter ─ 150 g.
Dry yeast ─ 1 tsp
Chicken egg ─ 2 pcs.
Chicken egg yolks ─ 3 pcs.
Sour cream ─ 150 gr.
Salt ─ 1 tsp
Sugar - 1 tsp

For filling:

Minced meat ─ 500 g.
Puree ─ 200 g.
Onion ─ 2 pcs.
Vegetable oil ─ 1 tbsp.
Butter ─ 40 gr.
Milk ─ 50 ml.
Salt ─ 0.5 tsp
Ground black pepper ─ to taste.
Spices for meat - to taste.

Cooking process:

We need to prepare the stuffing. To do this, the onion is peeled, cut into cubes, the slices are sent to the pan, a little vegetable oil is poured. Fry until translucent, and then spread the minced meat, add salt, pepper and other spices to taste. The composition must be mixed until a homogeneous consistency, fry until the moisture has completely evaporated and the meat component is ready.
Pre-boiled potatoes need to be mashed, add a little butter and milk to make the mashed potatoes soft. The puree is transferred to the fried minced meat, mixed thoroughly. The filling for meat pies is now ready.
After preparing the filling, pour milk into a separate bowl and add melted butter. Melt it quickly, you can in the microwave or on a steam bath. Add sugar, salt and dry yeast to the milk mixture, mix thoroughly.
Before adding, you need to sift the flour twice and introduce it into the mass gradually, controlling the consistency. First, knead the dough with a spatula, and then continue to knead it on the table with your hands. The surface to be kneaded should be dusted with flour.
The dough is rolled out into three parts, folded into a rectangular layer, no more than 2 mm thick. The filling is placed on the edge, wrapped in a roll, both edges are pinched.
Making a cake is easy. Using the palm of your hand, divide the roll into 6-8 parts and crush the edges of each section with your hands. The pies are alternately pinched off the roll, the edges are corrected and placed on a baking sheet greased with vegetable oil or lined with parchment.
By a similar method, they work with the remaining test.
Pies should be placed on a baking sheet at a sufficient distance from each other so that they do not stick together during baking. Since the dough is yeast-based and created without sourdough, it will expand in the oven with heat.
Grease the pies with beaten egg yolks, put in the oven for 30 minutes. The oven must be preheated to 180 degrees.

Pies prepared according to this recipe always turn out incredibly tender and soft. They are delicious both hot and cold, that is, the next day they remain no less soft.

Rustic meat pies

Russian cuisine is the most diverse in terms of baking of all. There are no such number of options for preparing simple pies in any kitchen. Despite all the hassle of preparation, the dish is worth it. Muffin prepared by the sponge method always turns out tender, airy and goes well with meat ingredients.

Ingredients:

For test:

Wheat flour of the highest grade ─ 1 kg.
Fresh yeast ─ 25 g.
Granulated sugar ─ 2 tbsp.
Kitchen salt ─ 1 tsp
Butter ─ 100 g.
Chicken egg ─ 3 pcs.
Water ─ 1 tbsp.

For filling:

Pork pulp ─ 300 gr.
Beef - 300 g.
Onion ─ 2 pcs.
Salt - to taste.
Pepper - to taste.
Sunflower oil ─ a few tablespoons.

Cooking process:

Crumble fresh yeast, warm water into a bowl and mix thoroughly. Yeast should completely dissolve in water, color it in a soft cream color.
In the water you need to add a little sifted flour and sugar. Lightly stir the resulting mass and leave warm for about half an hour.
During this time, a fluffy hat should turn out on the water ─ this is the dough.
To ferment the dough, you need to prepare a large container. An enamel basin will do. You need to sift about 800 g of flour into it, add the finished dough to it. Add eggs and melted butter. The ingredients should be warm, but not hot, because the yeast can die at high temperatures.
Mix the dough well with flour, adding the remaining portion of flour. The dough must be kneaded by hand. The mass should take on an elastic consistency. After kneading, you need to cover it with a towel and put it in heat for 2-4 hours.
The preparation time of the dough depends significantly on the freshness of the yeast. Dough prepared with fresh yeast is suitable in 30 minutes.
After the dough has increased in volume, it needs to be kneaded. The gingerbread man should rise again in a warm place under a towel. This will take 20 minutes.
While the flour component is being prepared, you need to start preparing the filling. The meat is cleaned of veins and fat and cut into small pieces.
Onions are peeled, cut into quarters.
Onions are combined with minced meat using a meat grinder, the mass is thoroughly kneaded.
A frying pan is put on the stove and a small amount of sunflower oil is poured into it, minced meat is laid out after it is heated. In the process of stewing, the filling must be constantly stirred so that it does not burn.
After readiness, the meat is salted, dill is added.
While the filling cools down, you can return to the dough, during which time it should rise well. It must be sprinkled with flour and carefully laid out on a filed table.
Dip your fingertips into flour, divide the dough into several small koloboks with your hands, and let them proof.
After proofing, you can start sculpting. To do this, roll out each thin circle. In the middle of each circle lay out a spoonful of minced meat, gently press the edges.
Pies are transferred to a baking sheet lined with parchment, smeared with chicken yolk.
Send the dish to the oven preheated to 180 degrees for 20-40 minutes. Remove the finished pies from the baking sheet while hot. It is very easy to do this by slightly tilting it, and pouring them into a deep plate.

Meat pies are delicious both hot and cold. Bon appetit.

Meat pies that melt in your mouth

The taste of ruddy and fragrant meat pies is known to everyone from childhood, they were prepared by mothers and grandmothers, and then it was just a real feast for both the stomach and the eyes, because they are not only delicious, but also insanely beautiful. Since the taste depends not only on the filling, but also on the dough, special attention should be paid to its preparation.

Ingredients:

For test:

Premium flour ─ 4 tbsp.
Dry yeast ─ 10 g.
Cow's milk ─ 1 tbsp.
Salt ─ 1 tsp
Granulated sugar ─ 2 tsp
Vegetable oil ─ 3 tbsp.
Butter ─ 80 gr.
Chicken egg ─ 3 pcs.

For filling:

Minced meat ─ 500 gr.
Vegetable oil ─ 1 tbsp.
Onion ─ 1 pc.
Salt - to taste.
Pepper - to taste.

Recipe:

Peel the onion from the husk, chop into small cubes. Send a preheated frying pan, fry in vegetable oil until transparent.
Remove lumps from minced meat with a wooden spatula, fry until tender. You need to cook minced meat carefully, it should turn out soft.
After cooking, add salt, pepper and other spices to taste.
To prepare the dough, lay dry yeast in a container, add 2 tsp of sugar and 1 tsp of salt to it. The listed components are mixed well, added to cow's milk, which must be preheated. Leave for 20 minutes.
After a high hat forms on the dough, it is diluted with butter. The resulting dough is left for another 10 minutes. Pour flour of the highest grade, add chicken eggs and shift the dough. Mix the dough.
The mass must be left in a warm place. During this time, it should increase in volume.
From the resulting mass, a bun is formed and divided into pieces weighing about 30 g.
Each piece is well rolled out, spread in the center of the chilled meat filling.
Carefully fasten the edges of the pie, forming it.
The resulting pies are laid out on a baking sheet at a distance of about one and a half centimeters from each other, because they increase too much in volume during the baking process.
Ready-made pies are smeared with egg yolk, sent for cooking in the oven, heated to 180 degrees.

The dish is ready! Bon appetit!

The hut is not red in the corners, but red in the pies! Our ancestors knew a lot about pies, they treated guests, put them on the festive table, took them on the road with them .. Whether you want to welcome the guest well or not, you definitely need to learn how to cook pies with meat from yeast dough! Even just for your family. Today I will tell you in detail and show how I make meat pies in the oven.

Recipe for meat pies in the oven

Dough Ingredients:

Kefir - 300 ml (the more sour, the better)
Chicken eggs - 2 pcs.
Vegetable oil - 150 ml. (I used sunflower, you can use olive without a strong smell)
Dry yeast - 11 g (standard small bag) If using raw - 30 g will be required.
Milk - 100 ml.
Sugar - 1.5 tbsp. spoons
Salt - 1.5 teaspoons
Flour - 500 -550 g (may need a little more or less depending on the density of the flour)

For filling:

Boiled meat (in this recipe I have pork) - 300 gr.
Onion - 1 large or 2 medium sized onions
Salt, pepper to taste

For brushing the pies:

Yolk of one egg
Milk - 2 tbsp. spoons

How to cook meat pies from yeast dough in the oven

Let's start preparing the brew. The main secret of a good dough is to make the yeast work. To do this, heat milk (100 ml) to a warm temperature (no more than 40 degrees, otherwise the yeast will die!). If you dip your finger into such milk, it should be pleasant, comfortable, warm.

Pour the yeast into warm milk, add 2 tbsp. spoons of sugar, stir. It will take 20-30 minutes for the dough to increase in size and be ready to raise the yeast dough. We put the dough in a place without drafts.

To create comfortable conditions, cover the dough with cling film or a towel.

Kefir is also heated, pour in vegetable oil (150 ml.)

We drive in 2 chicken eggs (eggs can be broken into a separate bowl and stirred, only then pour into the dough).

So, the dough rose with a hat, and then bubbles began to appear on its surface and the dough began to settle, which indicates that it is ripe and we can continue kneading the yeast dough.

Pour kefir with the rest of the ingredients into a well-suited dough. We stir.

Now it's time for the pain. Sift it in parts, periodically stirring and checking the consistency of the dough. Depending on the humidity in the room and the density of wheat flour, the dough can take a little more than 500 gr. or a little less.

The dough should be soft, pleasant, slightly sticky. Do not add all the flour at once - otherwise the dough may turn out to be too dense, and we need airy puffy pies with meat, right?

Cover the kneaded dough with a clean towel and put it in a warm, draft-free place for 1 hour. The rise time of the dough is individual, if the conditions are good (warm, no drafts, humid), the yeast dough will double in volume in 1 hour. If the apartment is cold and the dough “fits” slowly, give it more time to do this.

While the dough is rising, prepare the filling. Boiled meat (I have pork, 300 grams) is placed in a blender bowl, previously divided into pieces.

Turn on the blender, turn the pieces into crumbs. Add fried onion. Mix the ingredients, salt, pepper.

Forming meat pies

So, the dough for pies with meat has already come up, we proceed to the most interesting thing - we form pies.

We grease our hands with a small amount of vegetable oil so that the dough does not stick to our hands and tear off small pieces, forming a ball. Then we stretch the ball into a cake so that it is convenient to lay out the filling. Place one tablespoon of meat filling in the center of the cake. We connect the edges of the dough and form a pie.

On a baking sheet sprinkled with flour, lay out the pies with the seam down at a distance of 4-5 cm from each other.

To make the pies have a crispy golden crust, coat the pies with yolk mixed with 2 tbsp. spoons of milk. You can add a pinch of salt to the resulting mixture, with which we will cover the pies.

We grease the pies with a pastry brush and send them to a preheated oven (up to 170 C).

Bake meat pies in the oven for 20-25 minutes. We focus on the golden crust - the pies should become ruddy.
Meat pies in the oven according to this recipe are “downy”, with lush dough and juicy filling. Bon appetit!

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. Grandmother'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 “twos” 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: a step-by-step photo recipe for meat pies in the oven is simple, and with a full hand, you can cook them 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 amazingly delicious meat pies you knew how to cook.

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. Strange as it may sound, but the best option is beef with a fairly large number of veins - after you boil the fillet, the veins will 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 into fairly large pieces that fit into 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.

We collect the finished dough into a ball, put it in a bowl, cover with a towel and put it 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 of 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, if desired, with sesame seeds, cumin, coarse 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 a wooden board or metal grill.

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

Bon appetit!

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

Fish fillet, onion, bechamel sauce;
- stewed cabbage, carrots, onions;
- fried mushrooms with onions and sour cream;
- pea mash;
- bean puree, fried onions;
- liver;
- rice, boiled egg, green onion;
- buckwheat, fried carrots, celery, onions;
- 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 chocolates, toffee and caramel.

Meatballs are the perfect snack option. Some people like fried pies, others prefer baked ones. In any case, this pastry is as popular as it was many years ago.

In the notebook of every housewife there is a recipe that is passed down from generation to generation.

Meat pies step by step recipe - basic cooking principles

Dough for pies can be very different: unleavened, yeast, puff, rich, and even from potatoes or cottage cheese. The dough recipe is chosen depending on the method of making pies. Fried ones are made from rich or lean yeast dough. Pies in the oven are baked from any dough. Yeast or rich dough is kneaded with water, milk or fermented milk products. Yeast is used dry or raw. They are dissolved in warm water, a little flour and sugar are added, mixed and left to wake up the yeast. Then the rest of the ingredients are added to the dough and a dense soft dough is kneaded, which is covered and kept for several hours until it rises. It is advisable to knead it several times during this period.

For dough for potato pies, the vegetable is boiled and mashed from it. Add eggs, yeast and flour and knead to a soft dough. Instead of yeast, you can use baking soda slaked with vinegar.

As for the filling, it is prepared from raw, fried or boiled meat. It can be lamb, poultry, pork, beef, etc. A simple filling consists of meat and onions seasoned with spices. Complex fillings can include vegetables, offal and even fruits.

Minced meat for pies is used raw, or fried with onions. The fried filling is used only when it has cooled down.

For pies in the oven, you can not grind the meat into minced meat, but chop it into small pieces with a knife.

Belyashi, or fried meat pies, are cooked in a large amount of hot vegetable oil. Meat pies step by step recipes allow you to cook pastries with various meat fillings.

Recipe 1. Meat pies step by step recipe in the oven

Ingredients

700 g wheat flour;

300 g of boiled meat;

8 g instant dry yeast;

5 g of table salt;

a glass of milk or boiled water;

50 ml sunflower oil;

60 g of granulated sugar;

onion head;

spices.

Cooking method

1. Warm milk or water. It is very important that the liquid is not hot, otherwise the yeast will simply die. Novice housewives make the main mistake: they use room temperature liquid without heating it. In this case, the dough may simply not rise, or rise very slowly. So, add the yeast to the warm liquid and stir well so that it dissolves completely. Instead of dry yeast, you can use raw, only in this case, their amount must be doubled. Pour in some sugar, mix again and leave the mixture for ten minutes for the yeast to start working.

2. Pour in the flour and knead until the dough is obtained, like on pancakes. It is very important to note here that the flour must be sifted through a sieve. It is advisable to do this twice. Small debris may be present in the flour, and the sifted flour will be saturated with oxygen, which will make the pastry fluffy.

3. Enter three tablespoons of vegetable oil into the dough, salt and mix. It is better to use refined oil, it is odorless, which means it will not be felt in baking. Add the remaining flour in small portions and knead an elastic dough. Do not knead it too long, just enough until it stops sticking to your palms. If the yeast dough is kneaded for a long time, it will “clog” and the pastries will turn out to be hard. Place it in a deep bowl, cover with a towel and leave for a couple of hours. It is advisable to knead the dough a couple of times during this time.

4. While the dough is coming up, start preparing the filling. Twist the boiled meat, peeled onions in a meat grinder, or finely chop. This recipe uses boiled meat, but you can make the stuffing with raw meat as well. It can be pork, chicken, lamb or beef. Fry the chopped meat with onions, stirring constantly, in vegetable oil until golden brown. Be sure to salt the filling and season with spices. You can add fresh herbs to the filling.

5. Let's return to the test. Punch down the risen dough with your hands and knead lightly. Divide it into small balls. Form circles from them, no more than a centimeter thick. This can be done with a rolling pin, or simply by stretching your hands.

6. Put a spoonful of minced meat in the middle. Use only completely cooled filling. Connect the edges, carefully fastening them.

7. Lay the blanks seam down on a greased baking sheet. Cover the pastry with a kitchen towel and leave warm for 20 minutes. This is necessary in order for the dough to rise again. Brush pastry with beaten egg or milk. This can be done with a silicone brush or a napkin.

8. Place the baking sheet in the oven. Be sure to preheat it to 180 degrees. Baking time for pies is 20 minutes. Meat pies step by step recipe will help you prepare delicious, airy pastries.

Recipe 2. Fried meat pies step by step recipe

Ingredients

half a glass of kefir;

900 g of wheat flour of the highest grade;

salt;

half a liter of milk;

ground black pepper;

50 g of yeast;

60 g white loaf;

two tablespoons of granulated sugar;

two cloves of garlic;

200 g margarine;

large onion;

two chicken eggs;

250 g of pork and beef pulp.

Cooking method

1. We start cooking pies with dough. We heat the milk, make sure that it is not hot, otherwise the yeast will simply die, and the dough will not work. Dissolve yeast in warm milk. They can be dry or fresh. Pour granulated sugar and a glass of sifted flour into the yeast mixture. Mix thoroughly so that not a single lump remains. Leave the mixture warm for forty minutes, until it begins to ferment. Foam should rise to the surface.

2. While the dough is rising, prepare the filling. We wash the meat. We clean the beef from films and veins. Finely chop with a knife. You can grind with a meat grinder or blender. We clean the onion and chop it into thin quarter rings. It can be ground together with meat, but it is better to chop finely. So the onion will give more juice, and the filling will turn out juicy.

3. Fill the white loaf with kefir, leave for five minutes, then put it in the meat filling. If there is no kefir, you can soak the bread in plain water or milk. Season the filling with ground pepper and salt. Now mix thoroughly.

4. Melt the margarine. You can do this in a saucepan, putting it on a minimum fire, or place margarine in a bowl and set it over a pot of boiling water. Cool the melted fat and add to the dough. Here we drive in the eggs and carefully shake everything with a whisk until smooth. Sprinkle the flour in small portions, after sifting it twice. Knead with your hands until you get an elastic soft dough. We roll it into a ball, place it in a bulk dish, cover and hold for an hour.

5. Knead the risen dough, divide it into small pieces. We knead each with our fingers into a cake, or roll it out with a rolling pin. The thickness of the dough should not exceed a centimeter. Strictly in the middle lay out a spoonful of meat filling. We pull the edges to the center and carefully fasten them, leaving a small hole, giving the cake the shape of a bag. We leave the pies for proofing, about ten minutes.

6. Pour a lot of vegetable oil into a large cast iron pan. It is advisable to use refined. We put on an intense fire and heat it up until a light smoke appears. Put the pies in the boiling oil with the side with the hole. Turn the heat down to medium and fry until golden brown. Turn the patties over and continue to fry until the other side is browned.

7. We spread the fried pies on a dish, covering it with paper napkins so that excess oil is absorbed. Served hot. Cooled meat pies can be heated in the microwave or steamed.

Meat Pies Step by Step Recipe - Tips and Tricks

You can cook the dough on kefir, in this case you need to put it in a warm place for a couple of hours.
Before frying the pies, be sure to heat the vegetable oil well.
You can grind the meat for the filling in a meat grinder, or finely chop with a sharp knife.
Put the hot baked pies in a deep bowl, and cover with a towel so they become soft.