Ready-made fillings for pies. The most delicious filling for pies. Bon appetit and delicious pies

Fillings for savory pies - from meat, fish, mushrooms and vegetables

In a successful pie, everything will be delicious - both the soft, airy dough and the filling. If the filling is not successful, it turns out dry or too liquid, undersalted, it will ruin the whole thing, and all the work will be in vain. There are a few win-win recipes unsweetened fillings, simple and tasty, but first - a little about the very rules for preparing fillings for unsweetened pies and pies.

Unsweetened pie fillings - cooking rules

Let's start with a test. For savory pies, it is prepared with less eggs and butter and kneaded quite steep - then the pie will have a lot of toppings and a thin, dryish crust. If the dough is made for a fish pie or for a pie stuffed with vegetables, then vegetable oil is added to it, to the dough for meat pie- beef or pork lard, and poultry pies are especially successful if you add butter or ghee to the dough.

Now about the stuffing. In closed pies, meat, poultry, fish (fried or raw), mushrooms, rice, eggs are usually used. But the vegetable filling - from cabbage, potatoes with onions, pumpkins is also great for open and lattice pies - it is more moist and does not dry out at high temperatures. Any filling is recommended to be slightly salted, then in combination with the dough the taste will be very harmonious. If there is not enough salt in the filling, then the pies will seem insipid.

Unsweetened pie fillings - recipes

Boiled meat filling. Boil the meat until half cooked, cut into small pieces. Pieces of meat are fried in lard with onions, finely chopped with a knife, seasoned with salt, pepper, nutmeg. Can add boiled eggs and a couple of spoons meat broth. You should not pass boiled meat through a meat grinder - this will make the filling dry, the dough under it will be wet, and the meat will lose both taste and aroma.

Minced meat filling. Minced meat is mixed with fried onions, all together fried in a pan, seasoned with salt, herbs, boiled eggs. So that the filling is not dry, sauce, broth or cream must be added to it.

Filled with fish and rice. Cut the fish fillet into pieces, stew in a small amount of water and oil. Chop the finished fish with a knife, mix with boiled rice, herbs, add salt, pepper, white sauce.

Raw fish filling. The fillet of any fish is cut into small pieces, mixed with chopped onion, raw egg, salt, pepper and kneaded with a crush. The layer of such a filling should be thin.

Groats filling. Rice and millet for the filling can be boiled in milk, buckwheat - in water and mixed with fried onions, eggs, mushrooms. Pumpkin or cottage cheese is added to the millet filling. Any porridge for the filling should be crumbly.

Mushroom filling. fresh mushrooms cut into slices, boiled, fried in oil. Mix with onions, add salt, pepper, a little flour and water. Bring to a boil with constant stirring, add greens and allow the filling to cool. If the mushrooms are dried, they need to be soaked, boiled, fried with onions and buckwheat.

Cabbage stuffing. Fresh cabbage is chopped, salted, allowed to stand for at least an hour. Then squeeze lightly, add butter, eggs and stuff the pies. You can stew the cabbage a little in oil with onions, add a tomato or tomatoes. Squeeze sauerkraut, chop finely, stew a little and add fried onions or mushrooms.

Stuffing from the liver with potatoes. The liver is fried in oil with onions, carrots. It is passed through a meat grinder along with vegetables, mixed with mashed potatoes. Salt and pepper are added.

As you can see, the filling for pies can be prepared from almost any product. For Sunday lunch, make a large pie, and for it - a couple of smaller pans of pies. Then the issue of school breakfasts and snacks at work will be resolved for the whole week.

Russian hospitality is known all over the world. Housewives have long been famous for their ability to bake pies. No wonder the folk proverb says: "The hut is not red with corners, but red with pies."

There are many recipes for making pies: large and small, for one bite, fried in a pan and baked in the oven, open and closed, various shapes (classic, triangular, round).

The main thing that distinguishes different recipes is the composition, the method of preparing the dough and the filling. Today we will look at how to cook everyone's favorite pies in the yeast oven.

Types for pies

Yeast dough, depending on the composition and method of preparation, is rich, plain and puff. Butter dough is characterized by a high content of eggs, butter, sugar and sour cream. Mainly used for making pies with fruit or sweet curd filling.

There are lovers who cook from sweet dough or potatoes. The combination of sweet dough and salty filling is unusual.

Each hostess has her own yeast recipe. Let's consider the most common ones.

Preparing yeast dough

To get a delicious yeast dough First you need to prepare the dough. For this 40 g fresh yeast or 14 g dry dissolved in a glass of warm milk with a tablespoon of sugar. Then 3 heaping tablespoons of flour are added.

After mixing, the dough should be left in a warm place where there are no drafts for 20-30 minutes. When you see that the dough has “fitted”, which is noticeable by how the “cap” has grown and bubbles have appeared, you can start preparing the dough.

For this you need to take:

100 g sugar (for sweet pies, you can add a little vanilla);

Several eggs (than better dough, the more), for simple test three is enough;

Half a pack of butter;

a pinch of salt;

3 cups flour;

a tablespoon of any vegetable oil.

If desired, a little turmeric is added to the dough to give a more beautiful color. Milk can be replaced with kefir or sour cream. In this case, the yeast for dough is diluted with warm water. if desired, it is replaced with margarine or a vegetable-cream mixture.

All components are mixed in a separate bowl, the butter is pre-softened, the flour is sifted to enrich it with air and eliminate lumps. It must be added gradually and stirred in one direction.

The dough is laid out for kneading on a dry board or table, lightly sprinkled with flour. Having lubricated hands with vegetable oil, in order to avoid sticking, it is necessary to carefully knead a piece of dough until it becomes plastic and uniform.

So that the dough does not run away when it starts to grow, it is placed in a large saucepan, lightly sprinkled with flour and, covered with a clean, dry towel, placed in a warm place for 1-2 hours.

When you see that the dough has risen and almost comes out of the bowl, you need to knead it and leave it to reach some more. You can do this a couple of times, after which the dough is laid out on a cutting table to make delicious pastries.

Varieties of yeast dough pies

From dough prepared using yeast dough, it is possible to manufacture a variety of products. It can be buns, kulebyaki, cheesecakes, Easter cakes and, of course, pies. Pastries vary in shape, size and filling.

Large pies are made to the size of a sheet or oven dish, with the filling between the bottom and top layers. Sometimes there are open pies. They are usually cooked with fruit and covered with a decorative pastry lattice. When serving, cut into portioned pieces.

Small pies differ in size and shape and are molded in the form of boats, koloboks and triangles. When the hostess cooks pies with different types of filling at the same time, often a different form is used for each of them.

Pies with apples

Many children and adults love sweet pies. In order not to be tormented by the question of how to cook yeast pies with apples in the oven, a recipe with a photo is offered below.

Prepared by classic recipe or with an increased amount of muffin. Many people like a softer and sweeter base.

To prepare the filling, it is best to take sweet and sour apples. They are peeled and seeds, cut into small pieces or rubbed on a coarse grater. So that the filling does not darken, it must be sprinkled with lemon juice. It is good to add cinnamon to apples. Some housewives like to add lemon zest, cloves, cardamom.

The process of making apple pies

The finished dough is cut on a table or board into small identical balls the size of a chicken egg. Then, with a rolling pin or hands, the lumps are kneaded into cakes, the thickness of which depends on your preferences. Some like more dough, others - toppings.

Do not make the cakes too thin so that the filling does not leak out and the pies keep their shape. To prevent the pies from getting soggy, you can lightly sprinkle the cake before laying apples with wheat crackers or semolina. The filling is placed in the middle of the circle so that the edges are dry.

The ends of the workpiece are connected by hands, sprinkled with flour or greased with vegetable oil, an oval pie is formed and placed on a prepared baking sheet with the seam down. The oven sheet can be pre-greased with vegetable oil or lined with baking parchment.

The pies are placed at a distance from each other so that they do not stick together when growing up. The sheet with products is placed in a warm place for 10-15 minutes. Then, when the pies have risen a little, they must be smeared with whipped yolk on top and on the sides to give them a golden crust.

Features of baking in the oven

To get delicious yeast pies in the oven, you must follow a few requirements. The baking sheet is placed in a preheated oven, the products are baked at a temperature of 180 degrees at an average level for 30-40 minutes, depending on the size of the pies.

It is advisable not to open the door at the beginning of cooking so that our boats do not sink.

It is best to watch the baking process through the oven window. In case of uneven cooking around the edges, when the pies are already covered with a crust, you can swap them. Over time fragrant smell apples with cinnamon will show that the yeast pies in the oven were a success!

Sheet with finished goods you need to cover with a clean dry cloth and let stand a little. Apple pies are delicious both immediately after baking and cold.

Traditional pies stuffed with cabbage from yeast dough

Yeast pies with cabbage in the oven are baked from traditional yeast dough in the same way as in the previous section.

The filling can be prepared from fresh or sour cabbage. Finely chopped fresh and stew until half cooked with a small amount sunflower or olive oil. Salt and black pepper are added to taste, sometimes dill.

When the filling has cooled, boiled chopped eggs are mixed into it. 3 eggs are usually placed on one small head of cabbage.

This bread is delicious both hot and cold. You can heat yeast pies with cabbage in the oven or in a pan with a little oil.

Patties with potato filling

The easiest and cheapest to prepare are yeast pies with potatoes in the oven. In this case, a little less sugar can be added to the traditional dough.

For the filling, peeled potatoes must be cut into pieces and boiled as for mashed potatoes. Milk should not be added so that the filling does not flow out. Butter, dill, salt and pepper are added to the crushed potatoes.

Separately in a small amount sunflower oil the onion is sautéed until golden brown and added to our filling. If someone, for example, a child, cannot eat onions, it will be delicious without it.

For 1 kg of potatoes, you need 100 g of butter, a small onion, 2 tablespoons of vegetable oil, salt and pepper, and greens to taste. You can also add the yolk of one egg to the minced meat. Lubricate the pies before baking with whipped yolk or butter, which will give them flavor and gloss.

Pies in the oven with yeast potato stuffing baked at 180 degrees for about 20 minutes. This one tastes best when served hot.

Pies in the oven yeast with meat filling

When you want to feed your men to the full and give them something delicious from homemade food to work, the best choice is baked yeast pies. The choice of meat fillings depends on your preferences. They can be prepared from any kind of meat or poultry, previously boiled and rolled through a meat grinder. You can use ready-made minced meat or pate.

The classic recipe for yeast pies in the oven with meat filling includes meat with onions. Half a kilo boiled meat several onions are taken, which are cut into small pieces and sautéed until golden brown. Salt and spices are added to the filling to taste.

It is applied cold to the middle of the dough cake, the edges are pinched to create the desired shape, which can be classic, triangular or round.

Pies are baked in the oven in the usual way- at a temperature of 150-180 degrees, about half an hour.

Yeast-free pies on kefir

If you don’t want to mess with dough and bake yeast pies, on kefir in the oven they will turn out tender and airy!

To prepare the dough you will need:

0.5 kg of flour;

H. spoon of salt;

A glass of kefir;

Art. a spoonful of sugar;

A pinch of soda;

2 tbsp. tablespoons of margarine, butter or vegetable oil.

Eggs are rubbed with salt and sugar, oil is added. The mixture is stirred until a homogeneous composition is obtained. The sifted flour is added gradually, in small portions. Then soda quenched with vinegar is added.

When the dough stops sticking to your hands and becomes elastic, you need to cover it with something and set it aside to fit. After half an hour, you can start sculpting pies that will be delicious with any filling. The resulting products will be soft, airy and, importantly, less high-calorie.

All reviewed recipes are advisory in nature. Each hostess chooses what suits her and her family members the most. In addition, in the kitchen, as in everything, there is a place for creativity. By changing the composition of the dough, inventing your own fillings, you can endlessly surprise your household and friends.

Lush ruddy pies on yeast dough - this is an integral part of any family gatherings. In Russian cuisine, there are a huge number of cooking options. To a greater extent, the state of the test indicates the success of the preparation of any option, but the filling also plays an important role.

For sweet yeast pies, a variety of fruits, berries, cottage cheese, raisins, prunes, pumpkin are used. For the salty version, fish, meat, eggs, mushrooms are the most popular. For a special occasion, you can make puff pastry pies, which can also be sweet and savory. Further on this in more detail.

Yeast dough pies with sweet filling are loved by everyone without exception: both adults and children. it great option for a family evening tea, for an afternoon snack or for the arrival of guests. Consider several options for interesting and sweet fillings.

The lingonberry and apple filling has an interesting sweet-sour taste. It will require:

• sweet apples of large sizes - 2 pieces;
• lingonberries - one glass of standard sizes;
• sugar or granulated sugar- 4 tablespoons;
• potato starch - 2 tablespoons;
• a little cinnamon - optional.

Cooking:

The filling with cottage cheese, supplemented with candied fruit, has a very delicate and airy taste, besides, the pies will be very rich and satisfying. For cooking you need:

• cottage cheese 9% fat (necessarily not liquid) - 500 grams;
• sugar or granulated sugar - 5 tablespoons;
• salt - 1 small pinch;
• vanilla sugar - 1 teaspoon;
• chicken eggs - 1 piece;
• candied fruits - 2 tablespoons;
• semolina is added in a small amount.

Cooking:

1. Put cottage cheese in any container and add sugar to it, vanilla sugar. To stir thoroughly;
2. Beat the egg a little in a separate container with a fork and send to the cottage cheese. Mix the mixture very well;
3. Pour a pinch of salt and the required amount of candied fruits;
4. In the event that the resulting curd filling has a very thick consistency, then it is worth adding one more chicken egg. If, on the contrary, it is too liquid, then the use of semolina will be required.

Since ancient times, filling with poppy seeds and raisins has been very popular. To prepare it you will need:

• poppy - 300 grams;
• sugar - 100 grams;
• breadcrumbs - 1 tablespoon;
• raisins - 50 grams;
• purified water - 200 ml;
• lemon zest - a small amount at your own discretion.

Direct preparation of poppy seed filling:

1. Grind poppy seeds in a blender;
2. Add ground lemon zest to it;
3. Pour the required amount of sugar and breadcrumbs;
4. Pour all this with 200 ml of purified water and put on fire of minimum intensity;
5. Cook for as long as necessary for the mixture to thicken.

A filling made from pumpkin and prunes is a few unusual option. But it is unusually suitable for yeast dough pies. For cooking you will need:

• ripened pumpkin - 1000 grams;
• butter - 100 grams;
• prunes - 35 pieces;
• medium fat cream - 250 ml;
• sugar - the amount is up to personal preference.

Cooking steps:

1. Peel the pumpkin from the peel and seeds, and then cut into small cubes;
2. Pour prunes with water brought to a boiling point for 20 minutes. Then wash it thoroughly cold water, dry and cut into small pieces;
3. Take a saucepan with a double bottom and melt a given amount of butter in it, then add pumpkin to it and simmer a little until the cubes are soft;
4. Then cool the stewed vegetable a little and grind through a sieve;
5. Add prunes, sugar and cream. Mix thoroughly, cool and start cooking pies.

From sweet to salty

Salty patties are great as an appetizer, an addition to lunch, and a simple snack. Recipes for salty fillings for fried and baked yeast dough pies will be discussed further.

The most common and beloved by all is meat filling, pies with which are very fragrant and tasty. For preparation it is necessary:

• meat (pork) - 250 grams;
• meat (beef) - 250 grams;
• onion- 1 large head;
• garlic - 1 clove;
• fresh parsley - 1 small bunch;
• table salt - 1 pinch;
• ground black pepper - 1 pinch;
• pork fat - 100 grams.

Cooking:

The fish filling has a special taste that cannot be replaced by anything. For its preparation it is necessary:

• any fish, pre-boiled - 500 grams;
• onions - 3 heads of medium size;
• chicken fresh eggs, pre-boiled - 2 pieces;
• butter - 30 grams;
• vegetable oil - 100 ml;
• table salt - 1 pinch;
• seasonings - at will and taste.

Cooking process:

Mushroom stuffing, supplemented with cabbage, is suitable for lovers of various experiments and extraordinary solutions. It will require the following list of components:

Filling preparation:

1. Mushrooms must be washed well, cleaned and washed again, and then cut into thin slices;
2. Place the pan on the stove, treat with vegetable oil and put the prepared champignons;
3. Fry until a golden hue appears, then cover the pan and simmer the mushrooms for some more time;
4. Cut white cabbage into thin strips, put in a saucepan, salt, pour water and simmer on the stove for 30 minutes;
5. Then cool the finished vegetable and mix with mushrooms;
6. Add pre-melted margarine to the filling, add salt and the necessary spices. Mix thoroughly.

Recipes for delicious toppings for puff pastry pies

Puff yeast dough is an excellent basis for any pies. She looks great, and she tastes amazing.

The filling of rice, chicken and eggs is very suitable for this type of dough, giving a very delicate taste dish. For cooking you will need:

• chicken fillet - 500 grams;
• rice - 200 grams;
• chicken eggs - 3 pieces;
• table salt - 1 small pinch;
• spices and seasonings - at your own discretion.

Preparing the Chicken Stuffing:

As a sweet filling of puff yeast dough, you can use a curd mass filling, supplemented with sweet candied fruits and raisins. Here you will need:

• cottage cheese of minimum fat content - 500 grams;
• raisins - 200 grams;
• granulated sugar - 200 grams;
• vanillin - 1 sachet of standard sizes;
• candied fruits - 50 grams.

Stages of preparation:

1. When baking pies with filling, the maximum temperature in the oven should be 180ºС.
2. If you need to add an unusual nutty flavor to the baking, you can treat the baking sheet with chopped (ground) nuts.
3. In order to sweet filling did not flow out (for example, when using berries), it is worth adding starch, which will make it thicker.
4. After the pies are formed, they must be laid out on a baking sheet pre-lubricated with vegetable oil and slightly heated in the oven.

Yeast dough pies with any filling can be an excellent treat for any table: both family and festive. Therefore, you should definitely learn how to cook them and delight your loved ones with a variety of pastries.

More ideas for delicious pie fillings can be found in this video.

Previously, guests were treated to pies for festive table, even their name comes from the word "feast". By their splendor, taste and external design, they judged the wealth and prosperity of the family. Today, such pastries are prepared more often, not only for special occasions, but also included in the daily menu. Each housewife has her own proven recipes with her favorite fillings. Knowing the secrets, you can delight your household with delicious, fragrant yeast dough pastries.

What are the toppings for yeast dough pies

Pastries are eaten for breakfast, lunch and dinner, as an independent meal and as an addition to the main course. Simple fillings for pies based on a yeast type of dough, they are divided into salty and sweet. Some are prepared as desserts for tea drinking, others as cold, hot appetizers. Some types of pastries even have names associated with the product used for stuffing: for example: kurnik, rybnik, cabbage, kulebyaka, mushroom picker, charlotte, etc.

How to make fillings for yeast pies

Some housewives mistakenly believe that the key to success lies only in a successful dough batch. This factor, no doubt, is important, but the filling plays an important role. Too wet or dry, under-salted or over-salted mass can spoil the taste of the whole dish. The products used for stuffing should be combined with each other, complement each other, creating a single culinary composition together with the dough.

Unsweetened

In the process of preparing fillings for unsweetened yeast dough pies, the following products are often used:

• different types meat, minced meat;
• fish, seafood;
• eggs;
• sausage products;
• mushrooms;
• vegetables (cabbage, potatoes, onions, carrots);
• cereals (buckwheat, rice);
• legumes (peas, beans);
• mixtures of several of the above ingredients.

Just filling baking with one or more ingredients will not be enough. To make it tasty, you need to consider some secrets:

1. All ingredients must first be washed, cleaned.
2. Further, the products are subjected to heat treatment, as indicated in the recipe.
3. Grind the ingredients according to the recipe: cut into small cubes or strips, rub on a grater, twist in a meat grinder or puree with a blender.
4. The filling can and even needs to be salted a little to compensate for the insipid taste of the yeast base. You need to put it in a cooled form.
5. If the yeast cake is closed, the mixture for filling it should not be too wet, otherwise the inside of the pastry will not bake well.
6. Watery, liquidy types of fillings are used for open and semi-closed options.

Sweet

For the preparation of sweet types of fillings, the following products are used:

• any dried fruit;
• jam, marmalade, jams, honey;
• berries;
• fresh or thermally processed fruits;
• cottage cheese;
• pumpkin, carrots;
• bird cherry;
• candied fruit;
• nuts;
• grape;
• custard;
• boiled condensed milk;
• chocolate;
• a mass of several products of this list.

The sweet filling for a yeast dough pie also has some cooking secrets that help improve the taste of the finished dish:

1. Using cottage cheese, grind it through a sieve, especially coarse-grained.
2. It is necessary to drain the syrup from the jam (if any) and add starch or gelatin so that the filling does not spread.
3. Fruits and berries must be washed, cleaned of ponytails, seeds, stalks, allowed to drain the juice, a thickener is added.
4. Grinding method - according to the recipe.
5. So that the apples do not darken after cutting, they are sprinkled with lemon juice.
6. Dried fruits must first be poured with boiling water.
7. Next, the selected components are mixed together, a sweetener, vanillin or cinnamon is added.

Yeast Dough Pie Filling Recipes

Making delicious fillings for pies based on yeast dough is a very exciting process. You can realize any fantasies, taking into account your taste preferences and the nuances of this culinary process. Exist classic options combinations of products used to fill yeast pies, but you can come up with your own, getting new original tastes.

From minced meat

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 239 kcal / 100 g.
• Cuisine: Russian.
• Difficulty: easy.

A delicious meat filling for a yeast dough pie can be prepared with pork, beef, chicken, or two types of meat. By varying their proportions, you can make the mass more fat, satisfying or, conversely, dietary. In order for the mixture to bake well, the main component must be twisted into minced meat on its own, it is better not to use the purchased one. For juiciness, when frying chopped poultry meat, you can add a little butter, to pork, beef - lard.

Ingredients:

• minced meat (pork, chicken, beef) - 0.5 kg;
• onion (bulb) - 100 g;
• oil (lean) - 2 tbsp. l.;
• salt, black pepper (ground) - to taste.

Cooking method:

1. Chop the peeled onion into small cubes. Fry until transparent.
2. Add minced meat, simmer for at least 20 minutes, stirring constantly so that there are no lumps.
3. Season, mix thoroughly. When all the liquid has evaporated, and the mass is ready, remove from the stove, cool.

From fish

• Time: 45 minutes.
• Number of servings: 6 persons.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Very tasty and useful fish stuffing for a cake in the oven. The product contains a lot of protein and phosphorus, which improves brain function. Use any fish at your discretion, the main thing is to completely remove the bones from the carcass or take a ready-made fillet. Can bake yeast pies even from salty and canned fish. If your chosen product is not fat enough, make the mass juicier by mixing with a small amount of any oil. Add the ingredients with which it is combined (rice, onions, eggs) to the fish, and your yeast dough pastries will become more satisfying.

Ingredients:

• fish fillet - 750 g;
• eggs - 2 pcs.;
• rice (white) - 120 g;
• onion (bulb) - 1 pc.;
• butter (butter) - 2 tbsp. l.;
• parsley - ½ bunch;

Cooking method:

1. Divide the fish fillet into several small parts, pour in water and cook until fully cooked. Scroll through a meat grinder.
2. Finely chopped onion lightly fry until golden brown.
3. Boil rice and eggs, cut the latter into small cubes.
4. Chop greens, mix with other ingredients, add spices. Stir, start.
5. If you think the mass is too dry, you can pour in a little fish broth.

Potato and meat

• Time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 143 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

When several ingredients are present in the filling of yeast pies, baking is more satisfying, nutritious. To prepare the classic potato and meat mass, you can take not only pork, but also chicken, beef, kidneys, heart, lungs of animals, even chicken stomachs. To prevent the mixture from falling apart, it must be tied with an egg, and the browned onion will add flavor and aroma to the filling.

Ingredients:

• pork - 300 g;
• onions (bulb), potatoes (boiled in their skins) - 2 pcs.;
• egg, carrot - 1 pc.;
• bay leaf - 2 pcs.;
• dill, salt, pepper - to taste.

Cooking method:

1. In a saucepan, put the washed meat, bay leaves, peeled and chopped large pieces onion, carrot. Pour in water and cook until pork is done.
2. Finely chop the second onion head, sauté until transparent.
3. Twist the pork with onions, peeled potatoes in a meat grinder.
4. Beat in an egg, add spices, finely chopped dill. Stir.

From chicken and cheese

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 176 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

The filling for rich yeast dough made from chicken and cheese is very soft and tender. Choose meat based on your taste: breast, fillet or ham. It all depends on two factors: what fat content you want to get the mixture, and there is a desire to mess with the bones. The choice of cheese also depends on your preferences, but it is better to put a variety that melts easily during baking.

Ingredients:

• chicken fillet - 350 g;
• cheese (hard) - 150 g;
• onion (bulb) - 4 pcs.;
• butter (butter) - 50 g;
• oil (lean) - 1 tbsp. l.;
• thyme - ¼ tsp

Cooking method:

1. Boil the chicken fillet until tender, cool, cut into small pieces.
2. Peel the onions, finely chop, fry in vegetable oil until golden brown.
3. Grate cheese, combine with meat, onions, softened butter, thyme, mix. Sculpt.

From the liver with buckwheat

• Time: 50 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 207 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Cereals are often added to mixtures to fill yeast pies. Sometimes to increase the amount of mass, sometimes for a layer between the bottom layer of dough and other components. This technique helps baked goods bake better inside. Buckwheat goes well with the liver, increases the satiety of the filling, its nutritional value.. If you are worried that the buckwheat-liver mixture will fall out, add a couple of chicken eggs during the mixing process.

Ingredients:

• buckwheat - 2 tbsp.;
• onion (bulb) - 2 pcs.;
• liver (boil) - 300 g;
• oil (vegetable) - for sauteing;
• black pepper (ground), salt - to taste.

Cooking method:

1. Pour buckwheat with 4 cups of water, cook until tender.
2. Finely chop the onion, sauté.
3. Twist the liver in a meat grinder, mix with the rest of the ingredients, season, mix.

from carrots

• Time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 106 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Yeast cakes with carrot filling are liked even by those who have a negative attitude towards this vegetable in a boiled, stewed form. To prepare the filling, you should choose sweet fruits, rich in bright orange color. If you want to indulge in baking children, mix chopped carrots with grated sweet and sour apples, citrus zest, sugar, cinnamon, and then simmer the mixture.

Ingredients:

• carrot - 450 g;
• egg (boil) - 3 pcs.;
• margarine - 40 g;
• salt - to taste.

Cooking method:

1. Peel the carrots, cut into large pieces, pour in water and boil for about 20 minutes.
2. Cool, twist with a meat grinder, mix with chopped eggs, soft margarine, salt.

From beans

• Time: 3 hours.
• Servings: 2 persons.
• Calorie content of the dish: 195 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Before filling the yeast cake with beans, the beans must be boiled until fully cooked. To do this, the product must be filled with water for several hours, and preferably all night, so that the cooking process lasts faster. Beans strongly stain the containers in which they are cooked, so cook them in aluminum pans and only on low heat. In addition, do not forget to stir the mass so that it does not burn.

Ingredients:

• beans (red) - 200 g;
• oil (vegetable) - 60 ml;
• onion (bulb), carrot - 1 pc.;
• dill - ½ bunch;
• spices - to taste.

Cooking method:

1. Pour the beans with clean water, bring to a boil. Then cook on low heat until done. Cool, puree with a blender.
2. Fry chopped onion, grated carrot.
3. Add the roast, chopped dill to the bean puree, add the spices, mix. Lean oil is best left in the pan, and put a small piece of butter instead.

cabbage

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 57 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Fresh cabbage filling for yeast pies is the same classic as potato, rice-egg and pea. Culinary opinions about the preparation of cabbage mass differ. Some argue that it is better not to fry the vegetable, but to boil it, otherwise we will have a lot of oil and the dough will not bake. Others advise frying it with onions and carrots. As a way to choose - it's up to you, but if you're lost and can't decide, use it to fill yeast baked goods sauerkraut.

Ingredients:

• fresh cabbage (white) - 0.5 kg;
• onion (bulb), carrot - 2 pcs.;
• water - 100 ml;
• oil (sunflower) - 30 g;
• salt, black pepper (ground) - to taste.

Cooking method:

1. Remove the top layer of leaves from the head, chop the rest into strips, about 3 cm long.
2. Salt, mix with your hands, lightly rubbing the mass to release the juice.
3. Finely chopped onions, fry until transparent, add grated carrots, simmer for about 3 minutes.
4. Add cabbage, continue to simmer for another 3-4 minutes.
5. Pour in water, cover the vegetables with a lid, simmer over low heat for about a quarter of an hour.
6. Add spices, stir, remove from heat. Cool and carefully transfer to another container with a slotted spoon, getting rid of excess oil.

From salted mushrooms

• Time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Pies based on yeast dough with mushroom stuffing very tasty and fragrant even when mushrooms are mixed with other ingredients. The catch is that you need to understand the types of mushrooms, be able to properly prepare them (cook, fry). It is better to use salted mushrooms, which do not require prior heat treatment.

Ingredients:

• mushrooms (salted) - 1 kg;
• oil (sunflower) - 150 ml;
• white onion (bulb) - 4 pcs.;
• black pepper (ground) - a pinch.

Cooking method:

1. Drain the brine from the mushrooms, rinse them under running water.
2. Cut into small thin slices.
3. Chop the peeled onion, sauté in oil.
4. Add mushrooms, saute for about 7-10 minutes. Pepper, stir.
5. Spread chilled on yeast dough.

Sweet curd

• Time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 226 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Yeast cakes with cottage cheese filling are liked by everyone who has a positive attitude towards this fermented milk product. Delicate, soft texture, appetizing aroma with light hints of vanilla - a delicacy with such qualities will definitely appeal to children. Cottage cheese is rich in calcium and easily digestible protein, which makes it possible to classify a pie with curd filling as healthy meals.

Ingredients:

• cottage cheese (fat content 9%) - 0.8 kg;
• sugar - 75 g;
• egg yolks - 3 pcs.;
• salt - on the tip of a knife;
• vanilla sugar - 1 tsp;
• flour - 50 g;
• raisins (candied fruits) - 1 tbsp.;
• butter (butter) - 2 tbsp. l.

Cooking method:

1. Grind cottage cheese through a sieve or twist in a meat grinder.
2. Melt butter, pour into curd mass.
3. Add the rest of the ingredients, mix thoroughly.

from fruit

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 122 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Prepare a yeast fruit pie with this recipe for a family tea party. Here are used fresh apples, bananas and raisins. The dish turns out to be insanely fragrant, sweet, tasty, offer it to children as an alternative to sweets and purchased cookies. If the peel on the apples is not very hard, then be sure to leave it, so the yeast cake in the cut will look much more beautiful. Take bananas bright yellow, ripe, without defects and dark spots.

Ingredients:

• bananas - 4 pcs.;
• apples - 3 pcs.;
• raisins - 150 g;
• sugar - 100 g.

Cooking method:

1. Pour dried fruits with hot water for half an hour, drain the liquid through a sieve.
2. Peel the apples from the stalk and, if necessary, from the skin. Cut into thin slices.
3. Bananas free from the peel, cut into slices.
4. Fruit filling for yeast dough pies should be laid out in the following sequence: put apple slices on the bottom layer of dough, then bananas, raisins, sprinkle with sugar and cover with a second layer of dough.

From dried fruits

• Time: 45 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 238 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

As for dried fruits, you can start baking with any kind this product. Even the usual mixture for cooking compote. If you have your own garden, and you dry apples for the winter, feel free to use them for filling, mixing, for example, with dried apricots. Raisins and prunes are wonderfully combined with each other. Whatever you choose, be sure to steam the fruits with boiling water to soften before chopping. Otherwise, the filling for yeast dough pies with dried fruits will be harsh.

Ingredients:

• apples (dried) - 400 g;
• dried apricots - 400 g;
• granulated sugar - to taste.

Cooking method:

1. Rinse the apples thoroughly several times. Pour in water to cover the dried fruits, and place on the stove. Boil for approximately 10 minutes.
2. Then remove with a slotted spoon into a bowl, cool.
3. Wash the dried apricots well, pour hot water over them, leave to cool.
4. Twist dried fruits through a meat grinder, mix. Add sugar to your liking.

poppy

• Time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 307 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

If you have yeast dough, make a pie out of it with poppy seed filling. Everyone has known this product since childhood - they filled buns and rolls with it. Traditionally, the mass is prepared from sugar and poppy seeds, but for additional aroma, taste, you can add citrus fruit zest, raisins and vanillin. Before cooking, the main ingredient must be poured with hot water, left to cool completely, and then twisted twice with a meat grinder.

Ingredients:

• poppy (steam, grind) - 300 g;
• raisins - 50 g;
• granulated sugar - 100 g;
• water - 200 g;
• lemon peel- taste;
• crackers (breadcrumbs) - 1 tbsp. l.

Cooking method:

1. Pour dried fruits with hot water, and while it cools, prepare other ingredients.
2. Put all the remaining products in a saucepan, mix, simmer over low heat, stirring, until thickened.
3. Add raisins (without water), form a yeast cake.

Cherry jam

• Time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 303 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Often used to make yeast pies. Cherry jam. Here it is important to pay attention to the consistency of sweetness. If liquid - be sure to drain the syrup and in any case add a thickener so that the dough does not get wet, but bakes well. You can try adding chocolate to the jam.

Ingredients:

• cherry jam - 500 ml;
• starch (potato) - 1 tbsp. l.;
• dark chocolate bar - 100 g.

Cooking method:

1. Jam Put the berries in a colander.
2. After the syrup drains, transfer to a bowl, add starch, mix.
3. Spread the filling like this: a layer of dough, jam, small pieces of chocolate, a second layer of dough.

Raw apple filling

• Time: 30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 99 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Fragrant apple filling for open pie from yeast dough is prepared simply and quickly. You can take any variety of fruit, but sweet and sour is better, so that the finished dish is not too cloying. If you have already sliced ​​the apples and the yeast-based dough is not yet ready, sprinkle them with lemon juice so that they do not darken. Cut the peel only when it is tough. If not, leave it, it is rich in vitamins and essential oils.

Ingredients:

• apples - 250 g;
• granulated sugar - ¼ tbsp.

Cooking method:

1. Wash the fruits, remove the stem.
2. Cut in half and then into quarters. Cut each piece thin slices.
3. Pour in sugar, mix.

From a lemon

• Time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 192 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

The most fragrant and useful are obtained lemon pies. With such a dessert, you are provided not only with a pleasant tea party, but with an even larger portion of vitamin C and strengthening immune system. Before starting the preparation of such a filling, be sure to scald citrus fruit boiling water to wash off all the chemicals that processed the fruit. This will help the lemons to give more essential oils, juice.

Ingredients:

• lemons - 3 pcs.;
• granulated sugar - 300 g;
• starch - 2 tbsp. l.

Cooking method:

1. Cut the citruses into rings, removing the seeds.
2. Twist through a meat grinder along with the zest.
3. Pour in the remaining ingredients, mix thoroughly.

from rhubarb

• Time:
• Servings: 2 persons.
• Calorie content of the dish: 112 kcal / 100 g.
• Purpose: preparation for flour products.
• Cuisine: Russian.
• Difficulty: easy.

Many may be surprised by the presence of rhubarb as a filling in a yeast-based pie. Be that as it may, the dish turns out to be very useful, thanks to useful properties plants. Rhubarb contains starch, fiber, pectin, malic acid, ascorbic acid and many minerals. The plant has only 13 kilocalories per 100 g, so the dish will not be very high in calories.

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Russian cuisine has long been famous for its pies. There is even a saying: "The hut is red not with corners, but with pies." The very name "pie", as it were, reminds us of "a feast for the whole world."

So why more and more people prefer foreign fast food, and not primordially Russian feasts-pies? Probably, it’s just that many housewives have stopped baking pies, or maybe they don’t know how at all. We will fix this and learn how to bake delicious pies.

How and with what to bake a pie, what to put in it, fillings for pies- read on.

Fillings for pies

A good pie is a good dough and filling. Poorly cooked dough will make the cake sticky and ugly, the taste of the dough also suffers. But unsuccessful fillings can spoil even the most airy, most delicate dough.

For traditional Russian pies and pies, “live” dough is more suitable, that is, sour, yeast, sourdough or sour cream, whey, yogurt or beer. Puff and unleavened shortbread dough look good in pies.

How to prepare the dough, read below:

Important:

In the dough for pies with fish or vegetable stuffing add only vegetable oil.

For pies with meat in the dough, melted fat is best. Kulebyaki and pies with poultry are very tasty with dough in butter and ghee.

Pies with savory fillings baked from dough with a lower content of eggs and butter. So it turns out a dryish crust with a juicy filling inside.

So that the sweet filling does not “corrode” the dough, it is prepared more rich, fat and fluffy.

Yeast dough must rise twice or, as our grandmothers said, “sour”, that is, the yeast smell should disappear and the dough becomes more airy.

The cake is best baked from the dough divided into two unequal parts. Most of it is placed on a baking sheet, the filling is on it and covered with a smaller part.

Kurniki and kulebyaki are traditionally baked from 3-5 different fillings, each layer of the filling is shifted with pancakes.

Remember that the bottom layer of the filling must be dry. For example, from porridge. Otherwise, the bottom of the pie will fall apart before serving.

Fillings for pies after processing and preparation must be cooled. You can not put warm filling on the dough. The cake will swell up and spoil appearance, and the dough may not be baked.

Getting to the preparation of the pie, let's decide - what kind of pie do we bake? Pies are open, closed, lattice or semi-closed.

For closed pies, fillings from:

• bird
• mushrooms
• cabbage
• jam

For open and lattice fillings with a high moisture content are more suitable:

• cottage cheese
• jam
• berries
• fruit

The secret of a delicious and juicy filling is this:

• Meat, fish, mushroom, vegetable or rice-egg stuffing is always better to salt a little. So ready pie will not be bland and tasteless.
• Berry, curd and fruit filling I recommend powdering with regular starch. So the filling will become one whole and will not fall out of the pie in pieces.

I don’t think it’s necessary to tell how to prepare a filling from eggs with rice, cabbage or minced meat, and even more so from berries or jam. Unusual toppings, you will get original tastes and aromas according to the following recipes.

Chicken Stuffing with Cheese

Cut the chicken fillet as small as possible with a sharp knife, fry on butter, remove with a slotted spoon and cool. Grind the cooled chicken very finely. Separately, fry the onion in half rings and also cool. Mix chicken, onion, salt and pepper to taste. Add grated cheese and mix.

Salted herring filling

Pass the salted herring fillet through a meat grinder with a piece white bread and apple. Separately, boil the egg and fry the onion. Mix all ingredients, knead thoroughly and chill.

Sorrel filling

Wash the sorrel leaves, pour over with boiling water and clean all hard places. Cut into strips with a sharp knife, add sugar to taste. It is better to put just a little bit of sugar. Grind the sorrel with sugar, squeeze out excess liquid and spread over the dough.

Stuffing of pickled or salted mushrooms

Rinse mushrooms with running water, chop and mix fried with chopped onions. Add a little vegetable oil and a spoonful of flour or breadcrumbs.

Bird cherry filling

Grind dry bird cherry berries in a coffee grinder. Pour in a small amount of boiling water, so that the mass becomes very thick. Add honey or sugar to taste.

Poppy filling

Brew poppy seeds with boiling water, then grind in a mortar or pass a couple of times through a meat grinder. Add honey, butter ghee and a raw egg. Knead and chill.

Video recipe for stuffing for cabbage pies

I look forward to your feedback and recipes.

Good luck and health to you!

Always your Alena Tereshina.