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Filling for closed pies recipe. The most delicious fillings for pies made from yeast dough. Delicious meat filling for a yeast dough pie

It is difficult to find a person who can pass by freshly baked pies without feeling the desire to try at least one of them. It is impossible to imagine Russian cuisine without this pastry, although other peoples are happy to include it in their diet. It is difficult to list all the dough options from which pies can be made, but there are many times more filling recipes for them. It uses meat, vegetables, mushrooms, rice, buckwheat, fruits and berries, cottage cheese and many other products. Even if you fry the pies every day, you can avoid repeating them for a long time, so this dish is unlikely to ever get boring.

Cooking features

There are no hard rules according to which fillings for pies should be prepared. To do this, you can mix the most different products in an arbitrary ratio, each time getting unique taste. However, some points still need to be known and taken into account.

Pie dough bakes very quickly, so the filling should not contain products that have not passed the necessary heat treatment, with the exception, of course, of those that can be eaten raw.
To improve the taste of the filling and increase its juiciness, you can add butter to it. It is not necessary to melt it for this: it will still melt while the pies are baking or frying.
Sometimes the filling runs the risk of seeming too runny. If you are afraid that when heated the filling will flow and soak the dough, add a little starch to it.
The dough for pies is chosen taking into account the type of filling. If it is unsweetened, then the dough is usually made with a reduced egg content, and vice versa. The amount of sugar in the dough also varies, depending on what will be used as a filler.

The pies can be eaten cold, but they taste best fresh and still warm.

Cabbage filling

white cabbage (fresh) – 0.6 kg;
onion– 120 g;
carrots – 0.2 kg;
water – 100 ml;
salt, pepper - to taste;
vegetable oil- as much as needed.

Cooking method:

Wash the cabbage. Remove the top leaves if they have wilted. Cut out the stalk. Chop the cabbage as finely as possible.
Peel the carrots and grate them, choosing the side with small holes.
Remove the skins from the bulbs. Cut the onion into small pieces.
Heat the oil in a frying pan and put the onion in it. When it turns golden, add carrots.
Fry the onions and carrots for 3 minutes, then add the cabbage to them. Fry everything together for 5 minutes.
Pour water into the pan, reduce heat. Cover the pan with a lid. Simmer the cabbage until it becomes soft.
About 5 minutes before the filling is ready, add salt and pepper. If desired, you can add allspice, cloves, and bay leaves.

Cool the cabbage until room temperature and fill her with pies. Bake them or fry them. The result is a dish that can replace lunch. If you use the appropriate dough recipe, you can eat cabbage pies even during Lent.

Pork or beef liver filling

pork or beef liver– 0.5 kg;
fresh dill – 30 g;
fresh parsley – 30 g;
onions – 0.25 kg;
salt, pepper - to taste.

Cooking method:

Rinse the liver, cut out the bile ducts from it. Fill with water and place on the stove. When the water boils, reduce the heat. Add salt, pepper, spices to taste. Cook for a quarter of an hour, then remove from the water and cool.
Chop the liver with a knife to form thin strips or small cubes.
Wash and dry the greens, chop them finely.
Peel the onion. Cut it into small pieces. You need a lot of onions, otherwise the filling will turn out too dry.
Fry the onion in vegetable oil until soft. Do not make the heat too high, otherwise the onions will fry too much.
Mix the liver with onions, adding salt and seasoning the filling to your taste. Add chopped herbs to it, stir.

Pies with liver stuffing They turn out tasty and satisfying, and are not too expensive.

Chicken liver filling

chicken liver – 0.7 kg;
onions – 0.2 kg;
butter – 50 g;
flour – 40 g;
water or broth – 125 ml;
salt, spices - to taste.

Cooking method:

Wash the chicken liver, dry and cut into not too large pieces.
Peel and cut the onion into small cubes.
Fry the liver and onions in vegetable oil until cooked.
Grind the fried liver with a blender or using a meat grinder. Add salt and pepper, stir.
Melt the butter in a clean frying pan. Fry the flour in it. Pour in water or broth in a thin stream, while whisking it with a whisk. When the sauce thickens, remove the pan from the heat.
Add sauce to liver paste and stir. Thanks to this, the filling will become more viscous and will not flow out of the pies.

Filling from chicken liver It turns out very tender, so they literally melt in your mouth. Get ready for baked goods to disappear from the table almost at lightning speed.

Pies with potatoes

potatoes – 0.5 kg;
onions – 0.3 kg;
vegetable oil - as much as needed;
salt, seasonings - to taste.

Cooking method:

Wash the potatoes, peel them, cut them into large pieces and boil until soft.
Drain the water and puree the potatoes using a blender or potato masher.
Finely chop the peeled onion and fry it in a large amount of vegetable oil until golden brown.
Mix mashed potatoes With fried onions, at the same time salting it and seasoning it to taste.

This pie filling recipe is especially popular. After all, it is made very simply from available ingredients. Pies with it turn out delicious and satisfy hunger well.

Carrot filling

carrots – 0.5 kg;
chicken egg – 3–4 pcs.;
butter – 40 g;
sugar (optional) – 20 g;
salt - to taste.

Cooking method:

Wash the carrots and boil them until tender. Peel and coarsely grate.
Hard-boil the eggs and pour cold water over them to cool them faster.
Peel the cooled eggs and cut into small pieces, combine with carrots.
Add softened butter to the filling, mix well. Add some salt and, if desired, sugar – it gives the filling a unique taste.

Carrot filling can be sweet or salty. You'll probably like both options equally.

Filling with sauerkraut and mushrooms

sauerkraut – 0.2 kg;
boiled or canned mushrooms – 100 g;
butter - as much as needed.

Cooking method:

Wash the cabbage and squeeze well.
Cut the mushrooms into plates or small cubes. Fry lightly in butter.
Combine mushrooms with sauerkraut. Stir until they are evenly distributed.

If you want to cook Lenten pies, then butter can be replaced with vegetable oil or abandoned altogether.

Meat filling

beef – 0.25 kg;
pork – 0.25 kg;
onions – 100 g;
garlic – 1 clove;
parsley (optional) – 50 g;
fat for frying – 100 g;
salt, pepper - to taste.

Cooking method:

Wash the meat. Pat dry with a kitchen towel and cut into medium-sized pieces. Alternating pieces of beef and pork, pass the meat through a meat grinder.
Finely chop the parsley, add to the minced meat, stir.
Season the minced meat with pepper, add salt to taste, and stir again.
Finely chop the garlic.
Peel the onion and cut it into small cubes.
Melt the fat in a frying pan. Fry the onion and garlic in large quantities.
Transfer the aromatic roast into a bowl with minced meat. Mix it as thoroughly as possible.
Place the minced meat back into the pan with the fat and fry over low heat until done. If necessary, you can add a little water or broth to it and simmer. The main thing is that it does not remain raw.

Pies with meat filling – great option for a hearty snack. Moreover, such a dish is quite capable of replacing lunch or dinner.

Filling for fish pies

boiled fish – 0.5 kg;
onions – 0.25 kg;
chicken egg – 2 pcs.;
vegetable oil - as much as needed;
butter – 40 g;
salt, pepper - to taste.

Cooking method:

Cut the fish into fillets and add a small amount of water.
Bring the water to a boil. Add some salt. Cook the fish over low heat, covered, for 20 minutes. Remove from the broth and cool. During this time, it should also have time to dry.
Peel the onions and cut them into thin half rings. Fry until golden brown in heated vegetable oil.
Boil the eggs hard. After cooling, peel and cut into small cubes.
Cut the cooled fish into medium-sized pieces.
Mix fish, eggs and onion.
Add salt and pepper and melted butter. Stir.

The filling for this recipe turns out tender and satisfying. Its taste harmoniously combines with the taste of pie dough. If you don’t want to bother with cooking fish, you can replace it canned fish. The taste, of course, will be different, but no less pleasant.

Filling for potato and mushroom pies

potatoes – 0.5 kg;
fresh champignons – 0.5 kg;
onions – 100 g;
sour cream – 0.2 l;
butter or margarine - as needed;
salt, pepper - to taste.

Cooking method:

Boil the potatoes in their skins, cool and peel. Scroll through a meat grinder or grind with a blender. Add 100 ml of sour cream and mix thoroughly.
Remove the skins from the bulbs. Cut the onion into small cubes.
Wash and pat the mushrooms dry with a napkin. Cut them into thin slices.
Melt butter or margarine in a frying pan. Fry the onion in it until golden brown.
Add the mushrooms and fry them until excess moisture has evaporated from the pan.
Season with salt and pepper, pour in the remaining sour cream and simmer for 5–10 minutes.
Mix mashed potatoes with mushrooms.

The mushroom and potato filling is tender, juicy and aromatic. Despite the fact that its preparation takes a lot of time, many people prefer this option.

Egg filling with rice and green onions

rice – 0.2 kg;
chicken egg – 4 pcs.;
green onions – 100 g;
butter – 40 g;
salt, spices - to taste.

Cooking method:

Sort and rinse the rice. Fill it with water and bring to a boil. Add salt and cook until done. A few minutes before cooking, add oil to the rice and stir. Leave the cooked rice covered for at least 15–20 minutes.
Boil and peel the eggs. Cut them into cubes, maybe not too large.
Wash and dry the onions. Cut it finely.
Mix eggs with rice and green onions.

Eating pies stuffed with eggs, rice and green onions, it’s hard not to remember summer. Despite the fact that it does not contain fish or meat, it turns out to be very satisfying and is liked by almost everyone.

Pies stuffed with peas

dried peas – 0.2 kg;
onions – 100 g;
butter or vegetable oil - as needed;
salt, pepper - to taste.

Cooking method:

Soak the peas in advance cold water, otherwise you will have to cook it for too long.
Boil the peas in salted water until they become completely soft.
Puree the peas using a blender.
Finely chop the peeled onion and fry it until golden brown.
Mix the onions with pea puree - it will give it juiciness.

Pies with pea filling are not inferior in taste to their counterparts filled with potatoes, but they are made less frequently. There is only one reason: pea mash It takes much longer to cook than potato.

Filling for apple pies

apples – 1 kg;
sugar – 100 g;
butter – 50 g.

Cooking method:

Wash the apples and dry them with a napkin. Cut the core out of the fruit. If you want the filling to be tender, remove the peel.
Slice apple pulp small cubes.
Melt the butter and add the sliced apples.
Fry the apples in butter for 5 minutes. Add sugar and continue frying for another 5 minutes. If you find the filling too thin, continue frying the fruit for some more time until it thickens sufficiently.

Sweet and sour apple filling Many people like it in pies. This filler option is one of the most popular, especially among children. This pastry goes well with tea, cocoa, and coffee.

Filling for cottage cheese pies

cottage cheese – 0.6 kg;
egg yolks – 2 pcs.;
butter – 100 g;
sugar – 100 g.

Cooking method;

Melt the butter, mix with sugar and let cool.
Separate the yolks from the whites, beat with a whisk and combine with the butter.
Rub the cottage cheese through a sieve and mix with the resulting mass.

Before filling the pies with the curd mixture, cool it in the refrigerator.

Filling for berry pies

fresh berries (currants, strawberries, raspberries) – 0.5 kg;
sugar – 0.2 kg;
starch – 100 g.

Cooking method:

Wash the berries. Place them on a kitchen towel and wait for them to dry. Cut the strawberries into several pieces.
Mix all the berries, add sugar and stir so that the granulated sugar is distributed evenly.
The pies should be filled with berry filling immediately after it is prepared. Before wrapping the dough, berry mix you need to sprinkle with starch.

Pies with berry filling turn out different every time, but always very tasty. This is a very pleasant dessert that goes well with tea, milk, and cocoa.

Cottage cheese filling with raisins and candied fruits

cottage cheese – 0.5 kg;
raisins – 0.2 kg;
sugar – 100 g;
cream – 50 ml;
vanilla sugar – 5 g;
candied fruits – 50 g.

Cooking method:

Place the cottage cheese in a blender bowl, pour in the cream and add both types of sugar. Beat until smooth.
Pour boiling water over the raisins and leave for 10 minutes.
Drain the water, mix the raisins with the curd mass.
Add candied fruits and stir again. Make sure that the raisins and candied fruits are distributed evenly in the curd mass.

If your children do not like cottage cheese and categorically refuse it, bake them pies with filling made according to this recipe. They will almost certainly ask you to cook one sweet pastries more and more.

Pumpkin filling

pumpkin (pulp) – 0.5 kg;
sugar – 60 g;
butter – 60 g.

Cooking method:

Cut the pumpkin into small pieces, add water and boil until soft.
Drain the water and grind the pumpkin in a blender.
Melt the butter and pour into the pumpkin puree.
Add sugar.
Mix everything using a blender.

This healthy filling is good to make in late autumn, when the berries have already dried, but you still want sweet pies. To give the filling an even more pleasant aroma, you can add a little orange or lemon zest to it.

Walnut and poppy seed filling

poppy – 0.2 kg;
sugar – 80 g;
honey – 40 ml;
kernels walnuts– 80 g.

Cooking method:

Chop the nuts into fine crumbs with a knife.
Mix with sugar and melted honey.
Steam the poppy seeds. To do this, pour boiling water over it and leave for half an hour. Keep in mind that for the amount of poppy seeds indicated in the recipe, you will need quite a lot of water, since poppy seeds swell a lot.
Mix the poppy seeds with the remaining ingredients and use as a filling.

Poppy seed pies have a unique taste. Other baking options cannot replace this unusual dish.

Filling for cheese pies

hard cheese – 0.25 kg;
chicken egg – 2 pcs.;
fresh herbs– 50 g;
sour cream – 20 ml.

Cooking method:

Grind the cheese on a grater with large holes.
Finely chop the greens with a knife.
Boil hard-boiled eggs. Cool and peel. Grate coarsely.
Mix cheese with eggs and herbs, adding a spoonful of sour cream or mayonnaise.

Pies with cheese filling cannot be called familiar, but their taste is actually not so exotic. Even those who are wary of culinary experiments will surely like it.

Banana filling

bananas – 0.5 kg;
vanilla sugar – 5 g;
sugar – 60 g;
lemon juice– 5 ml.

Cooking method:

Peel the bananas and mash with a fork.
Add regular and vanilla sugar, pour in lemon juice.
Beat with a blender.

Serve pies with banana filling should only be fresh and hot. Otherwise, the filler will have a sour taste, and its color will no longer be delicate and seductive.

Filling for dried apricot pies

dried apricots – 0.25 kg;
sugar – 50 g.

Cooking method:

Pour boiling water over the dried apricots and leave for 20 minutes.
Drain the water and squeeze out the dried fruits.
Cut the dried apricots into small pieces, add sugar and stir.

Using the same principle, you can prepare fillings for pies from other dried fruits, but you need to add less sugar to raisins and, on the contrary, more to prunes. Baking with dried apricots and other dried fruits works well in the cold season, when fresh fruits and berries are less available.

Custard filling

milk – 0.5 l;
flour – 40 g;
sugar – 0.2 kg;
chicken egg – 2 pcs.;
vanilla sugar – 5 g.

Cooking method:

Mix vanilla sugar with regular sugar.
Beat sugar with eggs.
Add flour and continue whisking until mixture is smooth.
Place the container with the resulting mixture in a water bath and heat it up slightly.
Pour in milk in a thin stream, constantly whisking the mixture.
Continue to keep the cream in a water bath or over very low heat, whisking until it starts to make squelching sounds.
Remove the cream from the heat and cool.

Fill pies with warm custard You are unlikely to succeed: it will spread over the sheet of dough, so it will be difficult to wrap it. Therefore, the cream needs to be cooled very much. Some housewives even divide the cream into small portions and freeze them; the resulting pieces are wrapped in dough; when baked, the cream thaws and acquires its characteristic consistency.

The filling for pies can be a variety of products. Having some culinary experience and imagination, you can come up with a recipe based on the ingredients that are in the refrigerator. The pies are so versatile that they can be baked with almost any filling.

Baking is not only sweet pies, cakes, it is not only all kinds of buns, it is also pies. A pie with filling is both a pie with jam familiar to everyone since childhood, and with a more complex filling of eggs, cheese, herbs, etc.

How to make sure that the filling “makes friends” with the dough, and the recipe lives up to expectations? After all, it often happens that you do everything as written, step by step, exactly, but the baked goods don’t turn out delicious.

What nuances influence the preparation of pies:

For pies and pies, the so-called “live” dough is used, that is, made on the basis of yeast, sourdough, sour milk – puff pastry do not have such characteristics.
If you prefer salty ones over other fillings, then put less butter and eggs in the dough, and knead the dough itself until stiff.
If the pies have a meat filling, add fat and/or butter to add juiciness to the filling.
For a sweet filling, lush, butter dough, that is, a thick layer of dough.

If you do sweet pie, add a little starch to the filling. Thanks to this, the filling will not fall apart and will not come out beyond the edges of the pie, which often happens with sweet filling.

Types of filling for pies: the opportunity to enjoy different options

If you are a fan of meat fillings, it makes sense to “conjure” with offal - make a mixture of heart, lung or ventricles with stewed onions and carrots, or you can mix the same offal with a sauce with the addition of pickles.

For lovers of fruits and berries, pies or buns with viburnum, as well as pies with rowan-apple filling, will be delicious.

Salty filling options:

Cut the boiled meat into pieces, fry with onions in the broth, add finely chopped boiled eggs;
Chop the boiled chicken meat, dilute the flour with milk in a frying pan, add salt, herbs, mix with chicken meat, stew;
Fry boiled mushrooms with onions, sour cream and herbs.

The most popular sweet fillings are: rice + raisins, cottage cheese, poppy seeds, apples, pumpkin, dried apricots.

You can consider preparing delicious filled pies using the example of the well-known cabbage pies.

Ingredients

Milk – ½ l;
Yeast – 45-50 g;
Sugar – 2 tbsp;
Drain. butter – 220-250 g;
Rast. oil – 1 tbsp;
Flour – 750-800 g;
Salt – a pinch.

Pie recipe for beginners

Many cooks believe that this recipe is the best because you don't need to put the dough in a warm place. It can be left in the refrigerator, and the eggs included in the dough will keep the dough fresh and proper taste.

How to make pies:

Grind the yeast with sugar, then add milk, vegetable oil and salt.
In a separate container, mix flour with butter, grated.
Gradually add flour to the yeast mixture. When the mixture thickens, add grated butter (it can be replaced with margarine) and the rest of the flour.
Transfer the dough to the table, knead, sprinkle the dough with flour, and wrap in a bag. Place the dough in the refrigerator for an hour.
While the dough is chilling, make the filling. To do this, finely chop the cabbage and carrots, cut the onion. You can stew cabbage with tomato sauce and greens, barely bringing it to readiness.
Cut the dough into small pieces, roll into sausages, cut into circles. Mash these circles with your hands into a flat cake. Place the cabbage in the middle of each of them, bringing the edges together tightly.

To make the pies shiny, brush them with egg. Bake the pies at 180 degrees for 20 minutes. The same dough can be made for baked pies with other fillings.

Experiment, repeat grandma’s recipes, create your own versions of your favorite filling and cook delicious pies for your household.

Delicious recipes!

Cabbage filling for pie: recipe step by step with photos

How many proverbs, sayings and sayings have been written about pies! This dish was originally a festive dish, which is why its name contains the root “feast”.

With the advent of semi-finished products, many housewives gave up making baked goods with their own hands, but those who care about their health and the health of their loved ones continue to delight their family with tasty and healthy baked goods, and they can find recipes for fillings in this article.

Yeast pies filling recipe

Fillings for yeast pies should not be too watery, especially if you plan to make closed baked goods. The dough may not bake properly and will be gummy and tasteless.

Sweet fillings made from dried fruits or fresh, not too juicy fruits are best suited for yeast pies. Good filling obtained from fish or meat, especially in combination with cereals or potatoes.

To prepare this meat filling you will need:

potato;
fresh herbs;
chicken breast;
salt, you can also use sea salt, pepper.

Receipt steps:

800 g of chicken breast should be skinned, washed and finely chopped. You can make minced meat.
Peel and chop 6 potato tubers into cubes.
Remove a couple of splinters from the multi-layered husks and finely chop them.
Chop fresh herbs. Mix all ingredients, add 90 g of butter, as well as salt and pepper to taste.
Use the filling as intended.

Stuffing with cabbage

Cabbage filling is also perfect for a yeast-based pie. Most often it also includes eggs.

What you will need:

forks of fresh white cabbage;
sunflower oil;
carrot;
eggs;
salt, you can use sea salt, and pepper.

Steps for making cabbage filling:

Remove the top flaccid and damaged leaves from the fork and finely chop.
Peel several heads of onions from multi-layered peels and cut into thin half rings.
Peel a couple of carrots and grate them on the coarsest grater.
Place the vegetables in a frying pan, pour in sunflower oil and fry lightly, then cover with a lid and leave to simmer until done, adding sea salt and pepper to taste.
Boil 3 eggs, remove the shells and chop in the usual way.
Combine them with cabbage and use the finished filling for its intended purpose.

Very good for pies and delicious dried fruit filling. You can enhance their taste with suitable spices, and they are often combined with cereals, such as rice. Thick jam is used as a filling.

What you will need to make one of the sweet pie fillings:

any dried fruits;
sugar, honey or molasses;
cinnamon;
White wine.

Manufacturing stages:

Wash dried fruits well and pour boiling water over them to steam.
After finely chop, add sugar, molasses or honey to taste, as well as ground cinnamon and cloves.
Boil for 5 minutes with 1 tbsp white wine. l. and cool.
Use as directed.

Fillings for layer pies

Fillings for layer cakes are also full of variety. They can be sweet, meat or vegetable.

Spinach filling

To prepare the milk filling you will need:

milk;
salt, you can use sea salt;
olive oil;
, can be frozen;
eggs.

Manufacturing stages:

Mix 2 eggs, 400 g spinach, 200 ml milk, 3 tbsp butter. l.
Add salt.
It is recommended to sprinkle the filling with 100 g of grated cheese after the main mass has been poured into the mold with the dough.

Apple pie filling

Pies from can be prepared with absolutely any filling, the main thing is that it matches your taste and, of course, is tasty. Below we will talk in detail about all kinds of fillings for such homemade baked goods.

Sweet filling for a pie made from yeast dough

The simplest sweet filling- this is a filling of fruits and berries, both frozen and fresh. Sugar is added solely to taste. When using juicy berries, they need to be seasoned a little with starch to prevent the juice from leaking out when baking the product.

Can also be used as a sweet filling for pie or small pies thick jam, jam or its mixture with fresh berries or fruit.

Pies with sweet curd filling are very tasty. Often steamed raisins or any other dried fruits and nuts are added to the cottage cheese, along with granulated sugar.

As a rule, large sweet pies, unlike products with savory filling, are made open, covering the surface with a “mesh” or “braids” of dough.

Fillings for savory pies made from yeast dough

The range of savory pie fillings is much wider and more varied. This offers excellent opportunities for culinary experiments, because even the filling with the same main component can be varied by adding spices or another product, each time changing the taste and giving it new shades. Most often, savory pies are cooked closed to preserve the juiciness of the baked goods.

Let's look at some options unsweetened filling for closed unsweetened pies from yeast dough.

Delicious meat filling for yeast dough pie

Ingredients:

beef pulp – 620 g;
champignons – 320 g;
half a celery root;
one small parsley root;
one small carrot;
four medium-sized onions;
several peas of black and allspice;
half a teaspoon of oregano;
salt - to taste;
a pinch of granulated sugar;
three chicken eggs;
freshly ground mixture of five peppers;
khmeli-suneli;
fresh herbs;
refined vegetable oil.

Preparation

First we need to cook the beef. To do this, wash the meat, place it in a saucepan, fill it with water and put it on the fire. After boiling, remove the foam, add washed parsley and celery root, carrots, one onion along with the husk, after washing it, and also throw stem celery, salt the broth to taste and season with black and allspice peas.

While the beef is cooking, hard-boil the eggs, then cool in ice water, peel and cut into cubes.

We clean the onions, chop them into cubes or half rings and sauté until pleasantly golden in vegetable oil, seasoning with a pinch of granulated sugar for caramelization. We also fry the champignons until cooked, after washing them and cutting them as desired. At the same time, finely chop any fresh herbs of your choice.

When the meat is ready, pass it through a meat grinder along with boiled carrots, celery and parsley root. After this, fry the meat mass a little in a frying pan, add prepared fresh herbs and pour in about half a glass of beef broth. After this, mix the meat component with mushrooms, eggs and fried onions, season to taste with salt, freshly ground pepper mixture, suneli hops and mix.

Simple fish filling for yeast dough pie

Ingredients:

Preparation

A very simple, but incredibly tasty fish filling for the pie is made from pink salmon fillet. It is enough to cut the fish product into small slices. Peel the onions, chop them into half rings and sauté in a small amount of butter. When filling the yeast pie, place slices of pink salmon, seasoned with salt and pepper, lay out onions and pieces of butter along the entire perimeter.

The hut is red not in its corners, but in its pies.
Folk saying

Pies were originally a festive food; even the name comes from the word “feast”. Over time, pies became commonplace: people took them with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than mom’s homemade pie. The cub can have a snack for school and can be taken to work. Good pie- it's not just air soft dough, but also a delicious filling. Poorly prepared pie fillings can ruin the whole project if they turn out to be too dry or too runny. There are several rules for preparing excellent, delicious fillings for pies and pies, but first, a little about the principles of preparing the base, the pies themselves.

. The dough for pies and pies must be “live”, that is, sour, yeast, sourdough or prepared with sour cream, yogurt, whey, mash or beer. True, both puff and unleavened dough Look good in pies.
. Can be added to pie dough rye flour, second grade flour or bran - this will not only improve the taste, but also add benefits to your pies.
. Vegetable oil is added to the dough for pies with vegetable and fish fillings, for pies with meat - beef kidney fat, for kulebyak and poultry pies - butter and ghee.
. Place in dough for unsweetened pies less eggs and butter, kneading fairly steep dough to make pies with plenty of filling and a thin, dry crust.
. The dough for sweet pies is more rich, fluffy and thick, since the sweet filling tends to eat away at the dough.
. The dough must rise at least twice, and each time it must be thoroughly kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the bottom layer of dough to rise well and bake, the dough for a closed pie must be divided into two unequal parts, with the larger part placed down, the filling placed on it and closed with the smaller part.
. For kurniks and kulebyak, which use 2-3 types of fillings, it is important that the bottom layer of dough does not get wet, so the fillings in these pies are placed in layers, shifting them thin pancakes. In this case, it is advisable to place a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are placed in pies boiled or fried, previously cooled. The only exception is the filling from raw fish, and the baking time approximately doubles.
. Pies can be open, closed and semi-closed (lattice). Meat filling, fish, poultry, mushrooms, eggs, rice and onions are commonly used in covered pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to add a little salt to the filling - this is done in order to ready-made pies didn't seem bland.
. It is good to add a little starch to the filling for sweet pies so that it does not spread or leak.

Pie fillings can be very different. Traditional fillings for Russian pies are usually prepared from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern housewives love to prepare complex fillings so that they are not only tasty, but also healthy, nutritious, and so as to surprise everyone. We bring to your attention several recipes for delicious fillings.

Filling from boiled beef . Boil the meat until half cooked and cut into pieces, as for goulash. Under no circumstances should you pass boiled meat for filling through a meat grinder; this will make the filling dry, and the dough underneath, on the contrary, will be raw and unbaked. Fry pieces of meat in melted beef lard with plenty of onion, chop with a knife, add pepper, nutmeg, salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.

Pass the meat through a meat grinder, mix with fried onions, fry in a frying pan, add salt. Season with pepper, parsley, add chopped hard-boiled eggs. You definitely need to add some kind of sauce, cream or strong broth to this filling so that it doesn’t dry out. This filling is good for pies and pancakes.

Chicken and cheese filling. Cut the breast or all the chicken meat as finely as possible, simmer lightly in butter, add onion, pepper, salt, and cool. Mix with grated cheese.

Chicken stuffing with potatoes, canned peas and corn. Boil the peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, and chop finely. Bell pepper peel, finely chop, rinse the greens and also finely chop. Mix chicken pieces, herbs, peppers, potatoes, add peas and corn, add salt if necessary, add pepper and a raw egg, mix well.

Fish fillings can be very diverse: fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.

Herring filling with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onion. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.

Clean fresh fish from bones, rinse and mince. Finely chop the onion and fry in vegetable oil. Wash the greens and chop finely. Mix minced fish with herbs and onions, add a raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.

Salmon filling. Cut the prepared lightly salted fish into thin slices. In a blender, beat processed cheese, sour cream, lemon juice, chopped dill. Lay out the filling in layers - first the cream from processed cheese, slices of fish on top. You can use salmon. This filling is ideal for pancake pie.

Fish and rice filling. Cut any fish fillet into pieces, place in a pan and simmer with a small amount of water and vegetable oil. Grind the finished fish, mix with boiled fluffy rice, add a little white sauce, salt, pepper, add chopped herbs. Mix well.

Filling from fried fish . Mash the fried fish fillet with a masher, mix with onion, pepper and salt, add herbs.

Raw fish filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and mash thoroughly with a wooden masher. The layer of this filling should not be more than 0.5 cm.

Filling with whole raw fish (flounder). Remove the entire fillet from the flat fish, place it in the pie without cutting, sprinkle with salt and pepper. You can put fried or raw onions on top.

Red filling salted fish . Cut the fish into thin slices and place in the pie on top of the buckwheat or rice porridge or between two layers of filling. Don't skimp on the seasoning!

For Russian pies, they should be crumbly and contain a lot of butter so that the pies are not dry. Rice and millet can be cooked in milk. Fried onions, hard-boiled eggs, and mushrooms are added to the buckwheat porridge filling. You can add fried onions, hard-boiled eggs and mushrooms to the rice filling if the filling is not sweet, or raisins, dried apricots, sugar, and a raw egg for sweet pies. To the filling from millet porridge add cottage cheese and pumpkin.

Mushroom pies are very tasty and satisfying.

Filling from salted mushrooms . Salted mushrooms finely chop, add fresh chopped onions and vegetable oil.

Filling from dried mushrooms . Dried mushrooms soak, boil, chop finely, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, rinse, chop and fry until half cooked in oil, add salt and cool. Cut the cheese and apple into small pieces, peel the pepper and cut into thin strips. Mix all. This filling is also suitable for making pancakes.

. Wash fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt and pepper.

Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.

. You can prepare pies with fresh, stewed, sauerkraut - according to the season and as desired. Chop fresh cabbage finely, add salt, and let stand for at least an hour. Then lightly squeeze out the juice, add butter, finely chopped eggs and consume immediately. You can first simmer the cabbage in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onion, herbs, ground black pepper and mix with chopped eggs. Squeeze the sauerkraut, chop finely, simmer a little, add onions and mushrooms.

Sorrel filling. With this filling you can make delicious pies with a sweet and sour filling. Wash, sort, finely chop fresh sorrel and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from spreading, you can add a little starch to it.

Dried bird cherry filling. Grind dried bird cherry in a coffee grinder into flour, cook in a small amount of boiling water so that a thick dough-like mass is obtained, add sugar or honey to it.

Dried apricot filling. Sort the dried apricots, rinse, add boiling water, and boil a little. Place on a sieve, cool, chop finely, mix with sugar.

Poppy seed filling. Rinse the poppy seeds well, add to boiling water, and boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or mince them 2-3 times, add sugar or honey, a raw egg and mix.

Carrot and raisin filling. Chop carrots and simmer in milk. Place on a sieve. Add raisins. You can add hard-boiled, finely chopped eggs and salt, then the filling will be unsweetened.

. Rinse any dried fruits well, pour in a small amount of boiling water and steam. Chop finely, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, cool. Can be mixed with a small amount of fluffy rice.

Jam filling. You can use any jam for the filling. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made into lattice shapes, and spices are added: for stone fruit - star anise, for apple - cinnamon.

Filling from raw apples . For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and seeded, cut into flat slices, sprinkled powdered sugar and cinnamon and let stand for 15-20 minutes. This filling is good for puff pastry pies.

Pies with cheese You can make them from any type of cheese, but with feta cheese they are probably the tastiest. To do this, the cheese is crushed, mixed with butter and finely chopped green onions.

As you can see, the popular saying “You can wrap everything in a pie” did not appear in vain. Pie fillings can be made from almost any product. Your imagination and love can create a wonderful treat, healthy and tasty, from an ordinary dish. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, hearty mother’s pie.

Larisa Shuftaykina

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