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

Recipe for meat pies in the oven

Ingredients for the dough:

• 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 you use raw yeast, you will need 30 g.
• 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 (I use pork in this recipe) - 300 gr.
• Onion - one large onion or two medium-sized onions
• Salt, pepper to taste

To grease 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 dough. The main secret to a good dough is to get the yeast to work. To do this, heat the milk (100 ml) to a warm temperature (no more than 40 degrees, otherwise the yeast will die!). If you dip your finger in such milk, it should feel pleasant, comfortable, and warm.

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

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

We also heat the kefir, pour in vegetable oil (150 ml.)

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

So, the dough rose like a cap, 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 remaining ingredients into a well-suited dough. Stir.

Now it's the turn of the flour. Sift it in parts, stirring occasionally and checking the consistency of the dough. Depending on the humidity in the room and the density of the wheat flour, the dough may take a little more than 500 grams. or a little less.

The dough should be soft, pleasant, slightly sticky. Don't add all the flour at once - otherwise the dough may turn out too dense, and we want airy, fluffy meat pies, don't we?

Cover the kneaded dough with a clean towel and put it in a warm place without drafts for 1 hour. The rising 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 rises slowly, give it more time.

While the dough is rising, prepare the filling. Place the boiled meat (I have pork, 300 grams) in a blender bowl, after dividing it into pieces.

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

Forming meat pies

So, the dough for meat pies has already come up, let's get to the fun part - forming the pies.

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

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

To ensure that 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, which we will use to cover the pies.

Grease the pies with a pastry brush and place in a preheated oven (up to 170 C).

Bake the meat pies in the oven for 20-25 minutes. We focus on a golden crust - the pies should become golden brown.

Place the finished baked goods in a wicker basket or on a wire rack (so that the bottom of the pies does not get wet while cooling). It is better to cover the pies with a towel so that the crust becomes soft.

Meat pies in the oven according to this recipe turn out “fluffy”, with fluffy dough and juicy filling. Bon appetit!

I will be glad to answer any questions you may have about the recipe, do not hesitate to share reviews and photos of the resulting pies.

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Hi all! I completely forgot about Russian folk pastries. I repent, I will improve. And so today I will talk about how to make delicious homemade pies with meat. Let's take it as a basis. After all, homemade baked goods from it are much richer than from other types.

After and, this subtype of homemade baking takes its honorable third place in my heart. But what am I talking about? Any homemade baked goods always come first for me. My family just love it when I cook it. Eh, I wish I had even more time...

My grandmother cooked them incredibly tasty. She made them so fluffy and soft, like fluff. As a child, I was sent to her village every summer. So, you wake up in the morning, and the aroma of fresh baked goods spreads throughout the entire hut. I jump out of bed and quickly run to the kitchen, and there is a dish on the table, covered with a towel. And next to it is a mug of fresh milk. Oh, how yummy! And my sister, Sonya, is still the same, I managed to remember more than half of it before she caught up. She always got less.

Time has passed, and now I delight my loved ones with delicious baked goods according to my grandmother’s recipe. But when cooked in the oven, they, unfortunately, are inferior in comparison to those that came out of the oven. No, don’t think so, of course they are also amazingly delicious. Just baking, village, childhood, grandmother, fresh milk... Nostalgia!

Well, let's look at our recipes for baking from yeast dough. Fast and not so fast, who chooses which, think for yourself.

And we will start with the most classic recipe. This is how my grandmother cooked and how she taught me. They turn out so soft, like fluff. The aroma of childhood, summer and countryside. They can be served with tea, or with milk, as I like. You can just eat without drinks. This is who likes it.

For the dough you will need:

• Warm water – 100 ml
• Fresh yeast (if you have dry yeast, divide by 3) - 25 g
• Sugar - 1 tablespoon
• Flour - 3 tablespoons

Now the ingredients for the dough:

• Egg - 2 pcs
• Warm milk - 90 ml
• Salt - 1 teaspoon
• Melted butter - 60 g
• Flour - 450 gr

And for the filling take:

• Any minced meat - 300 g
• Onion - 2 pcs.
• Salt pepper
• Egg - 0.5 pcs

1. We begin to knead the dough. Pour warm water into a deep bowl, not hot (!). Add yeast, sugar and dissolve everything well. Then add three tablespoons of flour and mix everything until smooth. Cover with a towel or lid and leave warm for 20 minutes. It should rise up like a cap.

2. Now let's do the dough. Add warm milk, stir a little and add salt. Then break the eggs and two tablespoons of flour into it and mix again.

3. Add melted butter. It should be at room temperature. And start adding flour in parts, stirring with a spoon so that there are no lumps.

Before this, the flour should be sifted through a sieve!

4. When the dough is thick enough, sprinkle the table with flour and transfer it there. Knead lightly with your hands without over-beating it to keep it soft, about 5-7 minutes. Then take a dish, sprinkle with flour, place the dough and sprinkle flour on top too. Cover and place in a warm place for one hour. It should increase two and a half times.

A switched off microwave is not a bad place to be in a warm place.

5. While our base is rising, let's start filling. Finely chop the onion and mix with minced meat. It will be better if you mix it in a blender. Break the egg into a separate bowl and stir, then pour half of it into the minced meat, add salt and pepper. Mix everything.

6. Place the risen dough on the table and lightly knead. To make it more convenient to work with it, lubricate your hands with vegetable oil. Divide it into two parts, set one aside for now.

7. Roll the second part into a sausage and divide into pieces. Dip each piece in flour and roll into a flat cake. If necessary, add flour to the table so that it does not stick to the surface of the table. Place meat filling in each tortilla. Then pinch the edges properly and place them seam side down. Cover with a towel and leave for half an hour.

8. Preheat the oven to 190 degrees. Cover a baking sheet with parchment and place the pieces there. Brush their surface with egg. Place the baking sheet in the oven on the middle rack and bake for 25 minutes.

9. In the oven they rose and became even more magnificent. The aroma is simply amazing. They look very tasty. There is little dough inside, but they are very soft and juicy. Be sure to please your family with these homemade baked goods.

Delicious baked goods with meat and potatoes made from quick dough

A very unusual and simple recipe for quick pies. You will be surprised. They are very soft and extremely tasty. Since the base cooks very quickly, you will boil the potatoes in advance and lightly salt them.

Ingredients:

• Milk – 150 ml
• Butter - 100 g
• Sugar - 1 teaspoon
• Salt - 0.5 teaspoon
• Dry yeast - 5 g
• Flour - 300 gr

And for the filling you need:

• Potatoes - 500 gr
• Minced meat - 200 gr
• Onion - 1 piece
• Vegetable oil - 1 teaspoon
• Butter - 30 g
• Milk – 50-100 ml
• Salt - 0.5 teaspoon
• Ground black pepper - to taste
• Seasoning for meat - to taste

1. First, let's start with the filling. Peel the onion and chop finely. Heat a frying pan, pour a little vegetable oil and put it there. Fry until translucent. Then put the minced meat there, salt, pepper and add your chosen spices to taste. Stir and continue frying until the liquid evaporates.

2. Mash the boiled potatoes into a puree, add butter and milk to make it softer. Add the fried minced meat to the puree and stir. The filling is ready.

3. Pour the milk into a separate bowl and add the melted butter. You can melt it quickly in the microwave. Well, or in a ladle on the stove. Add sugar, salt and dry yeast. Mix everything.

4. Sift the flour through a sieve and add to the mixture. Add gradually to monitor the consistency. Knead first with a spatula, and then start working with your hands and knead on the table.

5. Divide it into three parts. Roll one part into a rectangular layer approximately 2 mm thick. Place the filling on the edge and roll it up. Pinch the sides.

6. The fun begins. Formation of baked goods. Using your palm, divide this roll into six parts, press the edges of each part a little with your hands. Pinch off the pies from the roll. Correct the edges and place on a baking sheet with parchment. Do the same with the remaining dough.

7. Brush them with beaten egg and place the baking sheet in a preheated oven and bake for 30 minutes at 180 degrees.

The results are very soft and tender pies. They are delicious both hot and cold. The next day, if there is anything left, they will be just as soft.

Video on how to make pies in the oven from Grandma Emma

I really love watching video recipes from this granny. She's so cool and positive. And she cooks in such a way that you can simply be envious. She reminds me a lot of my grandma. Watch her make these amazing baked goods. I think her advice will be useful to you.

Ingredients for the dough:

• Flour - 400 gr
• Butter - 150 g
• Dry yeast - 2 tablespoons
• Eggs - 2 pcs
• Yolks - 3 pcs
• Sour cream – 125 gr
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon

For filling:

• Beef – 250 gr
• Pork – 250 gr
• Onion - 1 pc.
• Garlic - 1 clove
• Parsley – 250 gr
• Salt - 1 teaspoon
• Ground black pepper - 0.5 teaspoon
• Vegetable oil - 2 tablespoons

The products are ready. Now, listening to light, pleasant music, watch what and how to do with them.

After watching it, you want to immediately run to the kitchen and start making the same cool pies. It's all very tempting. And most importantly, everything is very simple. You can also buy minced meat ready-made to save less time. But, although looking at the result, I don’t feel sorry for any time.

Cooking with meat and rice from yeast dough - step-by-step recipe

One day I was visiting my friend in another city. And we decided to make these pies. It turned out to be 15 pieces of delicious pastries. And our children were walking at this time. We think we’ll wait for them for half an hour and call them. As a result, they chatted so much that they didn’t even hear how the children came, devoured everything (!) and rushed off for a walk again. Now imagine our faces when we went into the kitchen and found an empty plate.

We did not punish them, because this is the best assessment of our efforts. It’s just a pity that we didn’t try them ourselves then. Well, let me tell you this wonderful recipe.

Ingredients for the dough:

• Flour - 3 cups
• Milk - 1 glass
• Melted butter - 50 g
• Eggs - 2 pcs
• Live yeast - 20 g (or dry - 7 g)
• Salt - 0.5 teaspoon
• Sugar - 2 tablespoons

And for the filling take:

• Minced meat - 300 gr
• Rice - 1 glass
• Onion - 1 pc.
• Salt, pepper - to taste

1. Pour warm milk into a dish, add salt, sugar and yeast. Stir until all ingredients are dissolved. And put it in a warm place for half an hour. The dough will be covered with bubbles.

2. After half an hour, add 1 egg and warm melted butter to the dough. And mix everything thoroughly.

3. Start adding flour in portions and stir with a fork or spoon until the lumps dissolve. When it becomes difficult to mix with a fork, start kneading with your hands. Knead for about 10 minutes until it is smooth and does not stick to your hands. Cover the dish with the dough with film and place in a warm place for one hour until it doubles in size.

4. While it arrives, let's start filling. Rinse the rice thoroughly and add two glasses of water. Let it cook and don’t forget to add salt. Leave the finished rice to cool.

5. Finely chop the onion. Pour vegetable oil into a hot frying pan and add a little butter. Add the onion and fry until golden brown. Then add the minced meat and fry for 5 minutes, stirring constantly. Leave the finished minced meat to cool.

6. Then mix the cooled rice and minced meat together. Salt and add pepper. Mix well. And our filling is ready.

7. Take the risen dough and divide it into two equal parts. Roll each part into a sausage and divide into several parts.

8. Sprinkle the table with flour and roll each piece into a flat cake. Place the filling there and pinch the edges. Do this with each piece.

9. Then place the formed pieces on a baking sheet, seam side down. Beat the egg and brush the top of each piece. Then let it sit for 10-15 minutes and then put it in the oven for 25 minutes. The oven should be preheated to 180 degrees.

You can grease the baking sheet well with butter or put parchment paper on it so that the baked goods do not stick.

10. Remove the finished pies from the oven, transfer to a dish and enjoy. There will be no indifferent people.

They don't go stale and if you have some left over the next day they will be just as soft and delicious. But this almost never happens to me, everything disappears overnight.

So, arm yourself with kitchen utensils and feel free to go bake. These recipes always turn out great. I don't know what I can do to ruin everything. Enjoy your meal!

In Russia, special attention has always been paid to pies and pies - they were prepared both on the occasion of birthdays and for funeral dinners, and in general there was rarely a holiday without this dish.

They say that the famous German traveler Adam Olearius, having arrived in Russia at the beginning of the 17th century, wrote that “by the way, they (the Russians) have a special type of cookie, like pate, or rather pfapkuchene, which they call “pie”; These pies are the size of a wedge of butter, but somewhat larger and oblong. They give them a filling of finely chopped fish or meat and onions and bake them in cow's oil, and during fasting in vegetable oil; their taste is not without pleasantness. They each treat their guest with this dish if he intends to receive it well.”

Without a pancake, it’s not Maslenitsa; without a pie, it’s not a birthday party. A pie on the table means a holiday in the house. The hut is not red in its corners, but red in its pies. Eat the pies and watch the hostess! The importance, significance and value of this dish can be fully experienced by remembering just a few old proverbs. Whether you want to receive a guest well or not, you should learn how to cook pies, at least just for yourself and your family. Even if we do not take into account the ritual and semantic content of the pies, we can still say that this is an incredibly tasty, beautiful and wonderful dish.

These are the pies, my dears. Let's go to the kitchen.
I will tell and show in great detail how to make the right yeast dough for pies and how to sculpt and bake delicious meat pies in the oven.

Ingredients

For yeast dough for pies:

• 250 ml water
• 2 tsp. dry yeast
• 2 tbsp. l. Sahara
• 1 tsp. salt
• 3 tbsp. l. vegetable oil
• 1 egg
• 4 cups flour

For the meat filling for the pies:

• 300 g boiled meat
• 4 onions
• salt, pepper to taste
• vegetable oil for frying onions
• 1 egg for greasing pies (can be replaced with strong sweet tea, butter, sugar syrup)

Preparation

The water should be warm - this is secret number one. Not hot, not room temperature, but comfortably warm - I put my finger in it, it should feel good and pleasant. If your finger is happy, add yeast, sugar and salt.



After the yeast has dissolved, add vegetable oil and an egg to the water. I stir – without fanaticism, just so that the egg is distributed evenly throughout the liquid.

By the way, I’ll immediately clarify that from the above ingredients you get exactly one standard baking sheet with pies.



I sift through half the flour.



And I mix it - it turns out to be a viscous mass, which is better not to touch with your hands: you won’t wash it off.



I add the second half of the flour gradually, continuing to knead the dough. Sometimes it turns out that a little less than the stated amount is required - you need to feel the yeast dough. If you don’t have experience, don’t be embarrassed, add all the flour, it won’t be bad, don’t worry, the dough may just turn out a little denser.



Once you've added all the flour, I recommend kneading the dough a little more - it loves hugs, pats and close contact. The result is a soft, quite pleasant dough. It should be rounded and placed in a bowl.
Cover the bowl with a towel and place in a warm place. In winter - near the battery, in summer - near a closed window through which sunlight falls.



While the dough is doing its thing, I create the filling.



This time I had boiled beef - it was minced in a meat grinder.



Finely chopped the onion.



And fried in vegetable oil until golden.





I mixed everything. Ready. If desired, you can add greens, boiled egg, rice. The most important thing is not to ignore the onion, it gives the filling juiciness, without it the pies will be dry and tasteless.



Depending on the room temperature, after 1-2 hours the dough will double in volume. Time to make pies!

I love the round shape - it is especially harmonious. In addition, I like small pies - 3-4 bites. Of course, the process of sculpting such beauties takes a little longer than usual, but it's worth it!

If you don’t have a full hand and you doubt that you can divide the dough into relatively equal pieces, use an ordinary culinary scale - with them it’s quite easy and quick to turn a large piece of dough into small balls.



I first divide all the dough, and then start sculpting - it’s faster and more convenient.



To make the pie round, I knead the ball of dough with my fingers into a small cake.



I put a spoonful of filling in the middle.



I fasten the opposite edges.



And the other two are opposite.



And then I lift the rest up, forming a “knot”.



I pinch it well.



And place it on a greased (or lined with paper) baking sheet, seam side down.



I make all the remaining pies in the same way.



Next is proofing. I usually turn the oven on at 100 degrees and put a baking sheet in it with the door slightly open. It turns out just right! If you don't trust your oven and yourself, leave it to proof in a warm place, covered with a towel.



After the meat pies have grown and increased significantly in volume, they can be placed in the oven for baking. If desired, you can brush the top of the dough with egg.



Done, you can put it in the oven!



I bake at 180 degrees for about 15 minutes.



I take it out, admire it and be sure to put it on a wooden board or in a wicker basket - the pies will “sweat” on the baking sheet. That's basically it. Isn't it difficult? I wish you smooth pies and delicious fillings!

About fillings for pies

The same yeast dough can also be used to make pies with any other filling. If you don't have meat on hand, try these options:

- cottage cheese, herbs and salt;
— cabbage – stewed fresh and stewed sauerkraut;
- mushrooms fried with onions;
- minced fish;
- rice, egg, fried onion;
- mashed potatoes with cracklings;
- pea mash.

Sweet pies made with this dough are no less tasty. You can do:

- cottage cheese, sour cream and sugar;
- cherries, sweet cherries, currants, strawberries, blueberries and any other berries;
- custard with vanilla or cinnamon;
- apple jam or any thick jam;
- grated pumpkin mixed with apple and carrots (or not mixed);
- nuts, honey and lemon;
- grated poppy seeds and raisins;
- dried apricots, prunes and any other dried fruits.

Bon appetit!

A wonderful opportunity to satisfy a slight hunger, please your family and remember your own childhood - pies with minced meat. Baked, fried, made from butter, puff pastry or unleavened dough, they are wonderful in any design. Recipes for meat filling and dough are kept in family notebooks and passed down from generation to generation.

How to cook meat pies

Do you have a signature recipe for such baked goods? Do you know how to prepare meat pies so that they delight not only with their taste, but also with their beautiful appearance and breathtaking aroma? If not, it's time to learn how to do it. First, decide on the type of dough, cooking method and filling. Various pastries are made from simple (unleavened), puff pastry and butter dough. Pies fried in vegetable oil are good. If they are stuffed with raw minced meat, they are called belyashi. Pie dough can even be made from potatoes.

How to prepare meat filling

Have you decided what's outside? After this, you need to decide what the inner world of your baking will be like. The meat filling for pies is made from raw, fried or boiled beef, pork, and lamb. You can use poultry (turkey, chicken) or rabbit. Offal lovers will be pleased with simple and complex fillings with liver. Minced meat is often mixed with vegetables and some types of fruits, filling fried or baked pies with this mixture.

Should it be fried?

How many housewives - so many secrets. Some of them prefer to fry the minced meat for pies, others do not. Boiled meat in minced meat turns out tender, children eat baked goods with such filling with pleasure. Fried minced meat with the addition of spices and sautéed onions becomes more piquant. You can try the filling from raw meat, twisted and fried with onions in a frying pan. It is important to remember: when you start making pies, the filling must be cool.

Recipes

To find the best, try different things. Below are ten options for preparing the dough and filling. These are basic recipes; experienced housewives can modify them by replacing some ingredients with analogues. Experiment with fillings to find out what your loved ones like best. Don't be afraid to try new, unusual doughs. Yeast-based, soda-based, puff pastry, unleavened, shortbread and even potato – each of them is worthy of becoming the basis of your baking. Choose your own recipe for pies, let your home smell of fresh baked goods more often.

In the oven

• Number of servings: 6 (12 pieces).
• Calorie content of the dish: 1200 kcal (different for each recipe)
• Cuisine: Russian.
• Difficulty: medium.

The simplest recipe for pies in the oven does not require expensive products. Everything you need will definitely be found in your kitchen. For the filling, use boiled beef or pork. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have plenty of time to cook; the pie dough should rise well.

Ingredients:

• wheat flour - about 700 g;
• instant dry yeast – 1.5 tsp;
• milk (water) – 1 glass;
• sugar – 2 tbsp. l;
• sunflower oil – 50 ml;
• salt – 1 tsp;
• boiled fillet – 0.3 kg;
• onion – 1 pc.;
• spices.

Cooking method:

1. Dissolve sugar and dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Add salt, vegetable oil (three tablespoons), stir. Gradually stir in all the remaining flour to form an elastic ball of dough. Cover it with a clean towel and leave for two hours.
2. While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or chop very finely. Fry the mixture using the remaining vegetable oil. Don't forget to add salt and spices.
3. Knead the risen dough with your hands and knead lightly. Tear small pieces from the ball, form them into circles 0.5-0.7 cm thick. This can be done simply with your fingers or use a rolling pin.
4. Carefully place a spoonful of cooled filling inside the workpiece, carefully fasten the edges, and place the products on a greased baking sheet.
5. Cover the baked pies with a towel and place in a warm place for 20 minutes.
6. Bake in an oven preheated to 180-200 degrees. Baking time – 20 minutes.

Fried

• Cooking time: about 3 hours.
• Calorie content of the dish: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Belyashi, or fried meat pies, are a great way to satisfy your hunger, warm up and get unprecedented pleasure. Their analogues exist in the kitchen customs of different peoples. In Russian traditions, they are served with soup, broth, and other hot first courses. There are people who like to eat them with sweet tea. The classic filling for pan-fried pies includes half and half beef and fatty pork, with the addition of onions and garlic, but this is not a requirement. Any high-quality minced meat is suitable for whites.

Ingredients:

• wheat flour – 900 g;
• milk – 0.5 l;
• yeast – 50 g;
• sugar – 2 tbsp. l.;
• margarine – 200 g;
• egg – 2 pcs.;
• pork pulp – 250 g;
• beef pulp – 250 g;
• onion (large) – 1 pc.;
• garlic – 2 cloves;
• white loaf – 60 g;
• kefir – 0.5 cups;
• salt pepper.

Cooking method:

1. Make the dough: dissolve yeast, sugar and one glass of flour in heated milk. To ferment, leave the mixture warm for forty minutes. It should rise under cover (lid, film).
2. In the meantime, you need to prepare the minced meat. Chop the meat product together with the onion (you can use an electric meat grinder), mix. Soak the bread with kefir, add the mixture to the meat preparation. Salt and season with pepper.
3. Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while stirring with a spoon. Then place the dough mixture from the bowl on the table, knead it with your hands, adding flour. The dough should become elastic. Cover it and leave it to rise in a warm place.
4. After an hour, you can form and fry the whites. Knead a small piece of dough with your fingers or roll it into a round cake. You need to place a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to form a pouch. Give the bag a flat cake shape. There should be a small hole left on one side.
5. Place the whites in a frying pan with boiling oil first, the side with the hole. Fry over medium heat until desired brown color. Then turn the white meat over and keep it in the pan until the second half is cooked.
6. Place the products on a dish and cover with a clean cloth (towel). It is better to eat belyashi hot.

Puff

• Cooking time: about 3 hours.
• Number of servings: 8-10 (16-20 pieces).
• Calorie content of the dish: 242 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Puff pastry is the pinnacle of home baking, you will have to tinker with it. But the time and effort spent will not be in vain: puff pastry pies will definitely delight your guests. Even a picky child will not become capricious at the sight of such a delicacy. Multi-layering is achieved by a special method of kneading the dough, when it is repeatedly folded and sandwiched with oil. This is how you can layer simple yeast or butter.

Ingredients:

• wheat flour – 0.5 kg;
• margarine – 400 g;
• egg – 1 pc.;
• salt – 1/2 tsp;
• vinegar 7% – 1 tbsp. l.;
• water from the refrigerator – 200 ml;
• boiled chicken fillet – 2 pcs.;
• onion – 1 pc.;
• olive oil – 2 tbsp. l.;
• greens (dill, parsley) - a small bunch.

Cooking method:

1. Break an egg into a bowl with measuring divisions, add salt, vinegar, and stir thoroughly. Add as much very cold water as needed to make 250 ml of mixture. Place the liquid in the refrigerator.
2. Pour half a kilo of flour directly onto the table. Using a coarse grater, grind the margarine. Dip it into flour more often as you grate. Mix the margarine shavings with all the flour.
3. Spoon the flour and margarine mixture into a mound, make a well in the top and carefully pour in the liquid from the refrigerator. Mix quickly and form a lump. It cannot be kneaded, only squeezed, collecting small fractions of margarine and flour from the table.
4. Keep the finished lump in the refrigerator for at least two hours (it is better to make the dough in advance, six or ten hours before).
5. Prepare the filling: twist the boiled fillet, fry along with finely chopped onion. Don’t forget to salt, season with spices and add chopped herbs to taste.
6. Cut a piece of dough, roll it into a layer, form pies of any shape and bake immediately.

Juicy

• Cooking time: about 3 hours.
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Pies with minced meat in the oven turn out tasty and juicy. Raw meat, when baked, produces a lot of juice. Baked goods soaked in the middle and covered with a golden brown crust on top are not only fragrant, but also incredibly beautiful. Take the meat that you like best. Tender veal produces a dietary product suitable for baby food. Men will appreciate the pork neck filling, and poultry lovers can use minced chicken.

Ingredients:

• wheat flour – 0.6 kg;
• butter – 70 g;
• pressed yeast – 25 g;
• milk – 100 ml;
• egg – 3 pcs.;
• sugar – 2 tbsp. l.;
• boneless pulp – 350 g;
• salt – 1 tsp;
• black pepper.

Cooking method:

1. Place the dough: dilute the yeast in heated milk (90 ml), add sugar, leave for 30-40 minutes.
2. Melt the butter in 100 ml of hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
3. In a deep bowl, combine the mixture with the dough. Adding flour in parts, knead a soft, elastic dough (it should stick a little to your hands).
4. Cover the dough with a cloth or film and leave it in a warm place to rise. You can continue working with it no earlier than an hour later.
5. Prepare the minced meat by grinding the meat and onions in a meat grinder twice. Salt, pepper, white of one egg. Add the remaining 10 ml of milk. The minced meat filling for the pies is ready.
6. Divide the dough into 10-12 koloboks of the same size, roll them out with a rolling pin, turning them into circles 5-7 mm thick. Place the meat preparation with a spoon, placing it in the center of the circle. Blind the edges to form a pie.
7. Using a silicone brush, brush the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal oven temperature is 190 degrees.

Yeast

• Cooking time: about 3 hours.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

Classic yeast pies are produced at large enterprises, in small bakeries and at home. A step-by-step recipe with photos for such baking is popular and accessible. The dough described below is universal. It is used to bake buns, sweet and savory pies. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, and, if desired, fried with onions and spices.

Ingredients:

• wheat flour - about 700 g;
• dry yeast – 2 tsp;
• sugar – 3 tbsp. l.;
• salt – 1 tsp;
• milk – 1 glass;
• egg – 3 pcs.;
• vegetable oil – 6 tbsp. l.;
• minced meat – 0.5 kg;
• onion – 1 pc.;
• ground pepper.

Cooking method:

1. You can entrust the work of kneading dough to “professionals”. Use a bread machine or food processor with a dough kneading function; they will do this just as well as you.
2. If this is not possible, mix some of the sifted flour with yeast and sugar. Combine eggs, salt, milk, vegetable oil (three tablespoons), add flour and yeast to this, mix with a spoon.
3. Add the remaining flour and knead. You should have a tender, soft, but elastic dough. Leave it to rise for one hour.
4. Prepare the filling. Grind the boiled meat and onions in a meat grinder, fry, add salt and your favorite spices.
5. Form pies by tearing off a piece of dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
6. Brush each pie with beaten egg. You can simply dip them in the egg mixture, but using a brush is more economical. Bake in a hot oven until beautifully golden brown.

With meat and rice

• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 238 kcal.
• Purpose: savory pastries, for the first course.
• Cuisine: Russian.
• Difficulty: medium.

To prepare pies with meat and rice in the oven, you can use any suitable dough: simple, yeast, puff pastry or even shortbread. Each of these baked goods will be different, but each will taste wonderful. Rice and meat complement each other perfectly; green onions complete this duet to perfection. Choose the dough to your taste - and get to work!

Ingredients:

• wheat flour - about 700 g;
• dry yeast – 2 tsp;
• sugar – 3 tbsp. l.;
• salt – 1 tsp;
• milk – 1 glass;
• egg – 3 pcs.;
• vegetable oil – 3 tbsp. l.;
• minced pork – 250 g;
• boiled rice – 250 g;
• bouillon cube – 1 pc.;
• green onions – 5-6 pcs.;
• ground pepper.

Cooking method:

1. Prepare the dough in a bread machine or food processor. To do this, pour liquid ingredients into a container (milk, two eggs, vegetable oil), pour dry ingredients on top (flour, sugar, two teaspoons of yeast and sugar). Turn on the “dough mixer” program.
2. Meanwhile, prepare the minced meat. Fry the minced meat in a frying pan. Fatty pork does not need additional oil for frying. In a non-stick frying pan, bring the meat to readiness, add the mashed bouillon cube and a little water, simmer for three minutes.
3. Mix the minced meat with boiled rice, add salt and pepper to taste. Chop the onion feathers and mix them with the minced meat.
4. Roll out the dough, cut out round pieces, put a large spoonful of filling into each, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
5. Brush the pies with egg and bake until the crust is golden brown. The oven temperature should be at least 180 degrees. Baking time is about 40 minutes.

Open

• Cooking time: about 2 hours.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 251 kcal.
• Cuisine: Tatar
• Difficulty: medium.

These open meat pies are one of the most famous dishes of Tatar cuisine. Echpochmak, as the Tatars call them, have a complex filling of meat, potatoes and onions. When baking, broth is added to them, which makes the pie amazingly tender. It is important to prepare the minced meat correctly: cut the meat and potatoes into small cubes, grate the onions on the fine side of a grater. The smaller the potato cubes, the more filling will fit into the echpochmak (and there should be a lot of it).

Ingredients:

• premium wheat flour – 600 g;
• milk – 1 glass;
• margarine – 125 g;
• dry yeast – 2 tsp;
• sugar – 1 tbsp. l.;
• lamb or beef pulp – 600 g;
• potatoes – 500 g;
• onion (large) – 2 pcs.;
• butter – 100 g;
• egg – 1 pc.;
• broth – 2/3 cup;
• salt pepper.

Cooking method:

1. Dissolve yeast and sugar in warm milk, add melted margarine and a little salt. Add flour little by little and knead into a thick dough.
2. Chop the meat, potatoes, grate the onions. Mix the filling ingredients, pour melted butter over the mixture, and stir. Use pepper as seasoning. Add salt to taste.
3. Roll out the dough, cut out round pieces. Place the filling in the middle of the flatbread and form a triangle out of it. Raise the edges of the dough towards the middle on three sides, mold, leaving a hole in the middle. You will get a triangular open pie.
4. Cover the holes with “lids” - pieces of dough; they will need to be removed later.
5. Carefully place the triangles on a baking sheet, brush with beaten egg, and bake.
6. 10 minutes before the end of the process, remove the baking sheet from the oven, remove the “lids,” pour a couple of tablespoons of broth inside each pie, and return to finish baking. The total baking time is about 45 minutes, temperature is 180-200 degrees.

On kefir

• Cooking time: up to 40 minutes.
• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 234 kcal.
• Cuisine: Russian
• Difficulty: easy.

Quick yeast-free fried pies with kefir are an excellent solution if you need baked goods urgently. They are convenient to take with you on a picnic or put in a schoolchild or student’s lunchbox. Unlike yeast dough, kefir dough does not need long kneading, it does not need time to rise. For these pies, use minced boiled fillet to your taste. You can add fried onions, carrots or any fresh herbs to it.

Ingredients:

• wheat flour – 600 g;
• kefir – 300 ml;
• soda – 1/3 tsp;
• vegetable oil – 4 tbsp. l.;
• sugar – 1 tsp;
• salt – 1/3 tsp;
• minced meat – 400-500 g.

Cooking method:

1. Pour flour into a bowl and make a well in the center. Mix kefir, butter, salt, sugar and soda. Gradually pour the resulting liquid into the flour, kneading the dough. It should stick slightly to your hands.
2. Roll out the dough into a layer, cut out blanks from it in the form of circles.
3. Place the filling in the center of the circle and form the product into the desired shape.
4. Fry the pies, turning them several times.
5. Place the finished pies in a container with a lid.

With cabbage

• Number of servings: 5-6 (10-12 pieces).
• Calorie content of the dish: 234 kcal.
• Purpose: savory baked goods, for soup.
• Cuisine: Russian
• Difficulty: easy.

As a variation of the previous recipe, try making pies with cabbage and meat. To prevent the taste of meat from being “lost,” the proportion of cabbage should not exceed 50%. It is fried or stewed with onions, carrots, and tomatoes. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling harmonizes perfectly with kefir dough. For frying, use only refined oil.

Ingredients:

• wheat flour – 600 g;
• kefir – 300 ml;
• vegetable oil – 4 tbsp. l.;
• soda – 1/3 tsp;
• sugar – 1 tsp;
• salt – 1/3 tsp;
• minced beef or lean pork – 250 g;
• fried or stewed cabbage – 250 g;
• salt, spices.

Cooking method:

1. Pour soda, salt, sugar into kefir and stir. Add vegetable oil. Pour this mixture little by little into the flour piled in a bowl, quickly mix into a lump of dough.
2. While you are making minced meat, do not let the dough dry out - pack it in a bag. Cling film is also suitable for this.
3. Fry the chopped meat in a frying pan until cooked, combine with stewed cabbage.
4. Using a rolling pin, roll out part of the dough into a layer 0.5-0.7 cm thick. Using a glass, cut out circles and fill them with meat and cabbage filling. Seal the edges of the pie tightly. Fry starting from the side where the seam is.
5. Place the finished pies in a pan, cover with a lid or film.

With potatoes

• Cooking time: about an hour.
• Number of servings: 5-6.
• Calorie content of the dish: 187 kcal.
• Purpose: breakfast, second course.
• Cuisine: Russian
• Difficulty: easy.

Meat and potato pies come in different varieties. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (they are called zrazy) are fried in oil and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or boiled potatoes in their jackets, twisted in a meat grinder. Boiled meat, chopped and fried, is used as minced meat. Warm aromatic zrazy is a wonderful breakfast for the whole family.

Ingredients:

• potatoes – 600 g;
• egg – 2 pcs.;
• boiled veal – 400 g;
• onion – 1 pc.;
• vegetable oil – 100 ml;
• salt pepper.

Cooking method:

1. Boil the potatoes in their skins, peel them, and pass through a meat grinder. Add salt, eggs and knead until the mixture becomes homogeneous.
2. Chop the onion and grind the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add the minced meat, continue frying for about five minutes. Don't forget to stir. Salt and season with pepper.
3. Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to form a round cake. Place a spoonful of minced meat in the center and seal the edges to make a pie. To prevent the potato dough from sticking to your hands, grease them with vegetable oil.
4. Fry the zrazy over high heat on both sides.

With apple

• Cooking time: about an hour.
• Number of servings: 4-5 (8-10 pieces).
• Calorie content of the dish: 217 kcal.
• Purpose: savory baked goods.
• Cuisine: Russian
• Difficulty: easy.

Try to prepare delicious pastries using a recipe that many will find surprising and even strange. Pies with meat and apples are a dish worthy of a gourmet. It is important to choose the right variety of apples. Green, firm, and sour are best. Of the old varieties, Antonovka is ideal, and of the new ones, Granny Smith. Any dough can be used. If you have never tried pies with this filling, take a ready-made puff pastry.

Ingredients:

• ready-made puff pastry – 0.5 kg;
• minced pork – 0.5 kg;
• butter – 30 g;
• onion – 1 pc.;
• green apple (large) – 1 pc.;
• egg – 1 pc.;
• salt pepper.

Cooking method:

1. Fry the onion in butter until browned. Add minced meat to the pan and fry until done. Salt and season with pepper.
2. Peel the apple and cut it into thin slices.
3. Roll out the dough. Divide it into 8-10 squares. Place minced meat on each piece, cover it with several (3-5) apple slices. Form triangular pies by folding the dough diagonally and sealing the edges.
4. Brush the top side of the pies with beaten egg and bake for about 40 minutes in an oven preheated to 190-200 degrees.
5. These pies are very tasty when served warm.

Video

Since meat pies cook very quickly, you need to take care of the filling in advance. This is because by the time the pies are formed, it should not be raw and already cooled down, if it was previously subjected to heat treatment.

By the way, I would like to say right away that these pies can be made with any filling. And sweet - for example, apples with raisins or thick jam... And vegetable - stewed cabbage with green onions and eggs, for example... And with smoked chicken - very tasty... and with boiled meat, of course, my favorite ones - these are the ones I prepared today.

I cooked beef the day before. The meat must be chopped in any way - minced through a meat grinder or, even easier, using a blender.
Peel the onion and chop it into small cubes.

Fry the chopped onion over preheated water until softened and golden brown.
Then add the chopped meat and mix. For juiciness, add the broth left over from cooking the meat - a little at a time, not all at once. The filling should not be dry, but not liquid either; in general, in the end I would like to get a rather juicy filling - as the main flavoring ingredient. Be sure to taste it and, if necessary, pepper and add salt; if you want, you can add other spices to your taste and dried herbs. Let everything simmer a little more until all the flavors combine and leave aside to cool.

Now let's prepare the dough. Let's start by lightly breaking the eggs with sugar and salt with a whisk.
In a separate bowl, first quench the soda with sour cream, and then mix it with the egg mixture.

Now add flour and knead soft and easy-to-work dough for pies.

Divide the dough into equal pieces.
Adding additional flour if necessary, stretch (flatten) each piece of dough with your fingers into a thin flat cake... Of course, you can roll it out with a rolling pin, but I like it this way, the old-fashioned way.
Place a tablespoon of meat filling in the center of each flatbread and make meat pies, pinching the edges well (like dumplings).