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. You 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.
Stuffing from raw fish. 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.
The hut is red not with corners, but with pies.
folk saying
Pies were originally a festive dish, even the name comes from the word "feast". Over time, pies became commonplace: they were taken with them to work and on the road. And now, when fast food has filled everything and everything, there is nothing better than my mother's homemade pie. And a snack for the cub to school, and you can take it to work. good pie- it's not only air soft dough but also a delicious topping. Poorly prepared pie fillings can spoil the whole idea if they turn out to be too dry or too liquid. 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 should be “live”, that is, sour, yeast, sourdough or cooked with sour cream, yogurt, whey, mash or beer. True, and 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.
. In the dough for pies with vegetable and fish filling vegetable oil is added, for meat pies - beef kidney fat, for pies and pies with poultry - butter and ghee.
. Less eggs and butter are put in the dough for savory pies, kneading a fairly steep 
dough to make pies with a lot of toppings and a thin, dryish crust.
. The dough for sweet pies is more rich, fluffy and thick, as sweet filling tends to corrode the dough.
. The dough must rise at least twice, and each time it is carefully 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 lower layer of dough to rise and bake well, the dough for a closed pie must be divided into two unequal parts, with the larger part down, place the filling on it and cover with a smaller part.
. For kurniks and kulebyaks, which use 2-3 types of fillings, it is important that the bottom layer of the dough does not get wet, so the fillings in these pies are laid in layers, shifting them thin pancakes. At the same time, it is desirable to put a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are put into pies boiled or fried, pre-cooled. The only exception is the filling of raw fish, while the baking time is approximately doubled.
. Pies are open, closed and semi-closed (lattice). meat stuffing, 
fish, poultry, mushrooms, eggs, rice and onions are commonly used in closed pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to salt the filling a little - this is done so that the finished pies do not seem bland.
. It is good to add a little starch to the filling for sweet pies so that it does not spread and does not flow out.
Toppings for pies can be very different. Traditional fillings for Russian pies are usually made from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern hostesses love to prepare complex fillings so that it is not only tasty, but also healthy and nutritious, and in such a way as to surprise everyone. We bring to your attention several recipes for delicious fillings.
Stuffing from boiled beef
. Boil the meat until half cooked and cut into pieces, as for goulash. In no case do not pass the boiled meat for the filling through a meat grinder, this will make the filling dry, and the dough under it, on the contrary, raw and unbaked. Fry the pieces of meat in melted beef lard with plenty of onions, 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.
Skip the meat through a meat grinder, mix with fried onions, fry in a pan, salt. Season with pepper, parsley, add chopped hard-boiled eggs. In such a filling, you must definitely add some kind of sauce, cream or strong broth so that it does not dry out. This filling is good for pies and pancakes.
Chicken and Cheese Stuffing. Cut the breast or whole chicken meat as small as possible, lightly stew in butter, add onion, pepper, salt, cool. Mix with cheese, grated on a coarse grater.
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, chop finely. Bell pepper peel, finely chop, rinse the greens and also finely chop. Mix chicken pieces, herbs, peppers, potatoes, add peas and corn, salt, if necessary, add pepper and a raw egg, mix well.
Fillings from fish can be very diverse: from fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.
Herring stuffing with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass through the meat grinder fillet of salted herring, apple, walnuts, egg and fried onion. Fill with cream and mix thoroughly. This filling can also be used to make pancakes.
Remove bones from fresh fish, rinse and pass through a meat grinder. Finely chop the onion and fry in vegetable oil. Wash the greens and finely chop. 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 stuffing. Cut the prepared lightly salted fish thin slices. In a blender, beat cream cheese, sour cream, lemon juice, chopped dill. Spread the filling in layers - first the cream from processed cheese, from above slices of fish. You can use salmon. This topping is perfect for pancakes.
Fish and rice filling. Cut the fillet of any fish into pieces, put in a pan and stew with a small amount water and vegetable oil. Grind the finished fish, mix with boiled crumbly rice, add a little white sauce, salt, pepper, add chopped greens. Mix well.
Stuffing from fried fish . Mash the fried fish fillet with a crush, 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 knead well with a wooden crush. The layer of this filling should not be more than 0.5 cm.
Filling of whole raw fish (flounder). Remove the fillet from the whole flat fish, put it without cutting into the pie, sprinkle with salt and pepper. You can put fried or raw onions on top.
red stuffing salted fish
. Cut the fish into thin slices and put in a pie on top of the buckwheat or rice porridge or between two layers of filling. Don't skimp on seasonings!
For Russian pies, they should be crumbly and high in oil so that the pies are not dry. Rice and millet can be boiled in milk. Add to buckwheat porridge filling fried onion, hard-boiled eggs, mushrooms. You can add fried onions, a hard-boiled egg and mushrooms to the rice filling, if the filling is not sweet, or raisins, dried apricots, sugar, a raw egg - for sweet pies. For stuffing from millet porridge add cottage cheese and pumpkin.
Mushroom pies are very tasty and satisfying.
Stuffing from salted mushrooms
. Salted mushrooms chop finely, add fresh chopped onion and vegetable oil. 
Stuffing from dried mushrooms . Soak dried mushrooms, boil, finely chop, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.
Peel the mushrooms, wash, chop and fry until half cooked in oil, salt, 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.
. Rinse 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, pepper.
Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.
. You can cook pies with fresh, stewed, sauerkraut - according to the season and at will. Chop fresh cabbage finely, salt, let stand for at least an hour. Then slightly squeeze the juice, add butter, finely chopped eggs and consume immediately. Cabbage can be pre-stewed in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onions, herbs, ground black pepper and mix with chopped eggs. Squeeze sour cabbage, chop finely, stew a little, add onion, mushrooms.
Sorrel filling. With this filling, you can cook delicious pies with sweet and sour filling. Rinse fresh sorrel, sort, finely chop and sprinkle with sugar to taste. Rub thoroughly. To prevent the filling from spreading, you can add a little starch to it.
Dried cherry filling. Grind dried bird cherry in a coffee grinder into flour, cook in a small amount of boiling water so that a thick pasty mass is obtained, add sugar or honey to it.
Dried apricot filling. Sort dried apricots, rinse, pour boiling water, boil a little. Throw on a sieve, cool, finely chop, mix with sugar.
Poppy filling. Rinse the poppy well, pour into boiling water, boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or pass 2-3 times through a meat grinder, add sugar or honey, a raw egg and mix.
Carrot and Raisin Stuffing. Chop carrots, stew in milk. Throw on a sieve. Add raisins. You can add steep finely chopped eggs and salt, then the filling will be savory.
. Rinse any dried fruits well, pour a small amount of boiling water and steam. Finely chop, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, chill. Can be mixed with a little fluffy rice.
Jam filling. For the filling, you can use any jam. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made lattice, spices are added: star anise in stone fruit, cinnamon in apple.
Stuffing from raw apples . For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled from the skin and seeds, cut into flat slices, sprinkled powdered sugar and cinnamon and let stand for 15-20 minutes. This filling is good for puff pastry pies.
Cheese pies you can cook from any kind of cheese, but with brynza they turn out, perhaps, the tastiest. To do this, the cheese is crushed, mixed with butter and finely uncut green onions.
As you can see, the folk saying “You will wrap everything in a pie” did not appear in vain. Fillings for pies can be prepared from almost any product. Your imagination and love can create a wonderful treat from an ordinary, in general, dish, healthy and tasty. 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
ruddy, delicious pies always occupy a special and honorable place on the table, and the ability to cook them has long been considered almost the most important advantage of any housewife. Traditional Russian pies are hearty and lush, the famous traveler and scientist Adam Olearius first mentions them in his diary “Journey to Persia” in the 17th century.
The two main components of successful pies are fluffy dough and delicious filling. Mostly pies are baked from yeast dough , but you can use fresh or puff. The filling can be almost any, not without reason they say that you can wrap everything in a pie. However, it is worth remembering that fillings for pies should be juicy, a little sharp and expressive than normal taste prescribes, because the dough will absorb some of the salt or sugar, and moderately salted or sweetened filling can become bland.
Whole the secret of pies is in the filling, but often the hostess is faced with the question of what to make it, this most delicious filling for pies?
With onion and egg
Perhaps these are the most popular pies from Soviet times, with which, as with best friends never want to leave. are made simply and easily, and you get an unforgettable pleasure!
Minced meat with onions
Perhaps, meat is the most popular and satisfying filling for homemade pies. To prepare the filling, you need to make minced meat, fry the onion separately in a pan, you can add finely chopped eggs, salt and pepper well. Almost any meat is suitable for pies or pies, but the most important thing is that it be boneless.
cabbage with egg
There are a lot of options for preparing cabbage fillings. white cabbage stew or fry in a pan until cooked. Egg, onion, carrot, herbs or mushrooms go well with it, and for juiciness, you can add a little soft butter.
Mushrooms with onions
For a delicious filling, both fresh and salted or dried mushrooms. They must first be boiled, and then fried or stewed with onions. Greens, hard-boiled eggs, rice, a couple of tablespoons of sour cream are added to the mushrooms. Dried mushrooms also go well with sauerkraut or carrots.
Pies with egg and onion
Rice with egg
Since ancient times, cereals have been traditional fillings for pies. Rice should be boiled, mixed with chopped egg. you can also cook from buckwheat, add meat or mushrooms, green onion.
Potato pies
Mashed potatoes
In no way inferior in popularity among the population of our country. People are happy to eat them during lunch, breaks and just on occasion. They are sold at almost every step, and cooking them yourself is not particularly difficult.
For a more pronounced taste, it would be good to add onion, egg, greens and a little butter for juiciness to such a filling. Meat, mushrooms or fish, almost any vegetables, cheese are successfully combined with mashed potatoes.
Curd with sugar
This is one of the simplest, but also the most delicious sweet fillings for homemade pies. Can also be added to curd fresh berries, nuts, dried fruits, raisins. Like many other pies with a sweet filling, cottage cheese pies can be cooked open.
Jam
Particularly popular are pies with thick jam or jam. For the filling, apple, raspberry, currant, cherry or apricot jam. To prevent the jam from spreading, it is allowed to add a little flour to it.
Rice with raisins
Rice or crumbly millet porridge must be boiled in advance, then raisins or dried apricots are added to the cereals. Honey or fresh fruits also go well with this filling.
Apples and fresh berries
In summer, sweet pies with a variety of berries are especially popular: cherries, strawberries, blueberries, raspberries, viburnum, currants, cranberries, lingonberries and many other berries and fruits. not only very tasty, but also useful for many vitamins.
Poppy
In order for the poppy seed filling to be juicy, it is advisable to soak it overnight in warm water, possibly with honey. In the morning, you need to strain the water through cheesecloth, and rub the poppy seeds together with sugar.
With all the variety of fillings for and options for their preparation, anyone will find their favorite taste.
Any table will be decorated with a plate of delicious ruddy yeast dough pies., which you can easily cook for your whole family according to the recipes posted in this article. You can use a variety of fillings - vegetable, cottage cheese, fish, meat, cereals. The most delicious filling for pies, according to many, is meat. Try to mix chopped meat with mushrooms, potatoes, rice, egg, cabbage. We will share with you the secrets of making delicious pies on hastily and with the help of simple step-by-step recipes, even an "amateur in the kitchen" can easily prepare the filling correctly and bake delicious, ruddy pies at home!
Every family has traditions and tastes familiar from childhood. For example, we remember what delicious fillings for pies our mothers and grandmothers prepared. Childhood memories become especially strong when the aroma of hot pastries from the oven wafts through the kitchen. Delight your loved ones with homemade cakes.
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APPLE FILLING FOR PIES
For cooking indeed delicious pies We need delicious dough and delicious toppings. A simple version of the filling involves simply chopping apples finely, sprinkle them with sugar and vanilla. Apple filling, which I want to offer you, takes a little longer, but the taste will surprise and delight you. Apples can be slightly caramelized with a little butter and sugar. You can try the future stuffing. Excess juice will evaporate during the caramelization process. This recipe can also be prepared for a lean table. Instead of butter, add a little water.
For cooking, you need 700 grams of apples, a couple of tablespoons of sugar, 50 grams of butter. Preparation time is about 15 minutes, cooking time is only 5 minutes.
Remove seeds and skins from apples. Cut them into slices or cubes. Melt the butter in a hot pan, add apples there. Fry apple slices for a couple of minutes and put sugar. Fry the apples for another 1-2 minutes and remove the pan from the heat. If there is still too much juice, then leave the filling on the fire for another couple of minutes to evaporate the water.
Step by step recipe with photos. We bake delicious puff pastry pies with apple filling:
♦ FILLINGS FOR YEAST DOUGH PIES
The following fillings are usually put in yeast dough pies:
Fresh grated apples, sometimes they can be replaced with finely chopped canned fruit.
Curd mixed with sugar. If you want, you can add vanilla sugar, egg. You will get cheesecakes.
Cabbage fried with onions.
The filling for yeast pies in the form of vegetable oil and sugar will allow you to get buns with sugar. You can add cinnamon, poppy seeds to the filling.
Sometimes, for a change, try making fillings such as a mixture of boiled minced meat and fried onions, fresh sorrel and sugar, rhubarb, boiled egg and fresh green onions.
- Pies are not only fried, but also baked. In the oven, pies are especially fragrant and tasty. In any case, the pies must first be molded. If you decide to bake pies in the oven, then take out the largest metal baking sheet that you have in your house. Lubricate it with a thin layer of butter or vegetable oil.
- My daughter thinks that egg and cabbage for yeast dough pies is the most delicious filling. It is not at all difficult to prepare it. It is enough to mix fresh, stewed or sauerkraut with finely chopped eggs. You can salt if necessary. A little cheese will add piquancy to the taste, rub it on a fine grater. Put the filling inside the pie, now you can fry! The filling with egg and cabbage is also suitable for making large pies.
- Patties with stewed cabbage. Cut the cabbage into smaller pieces, salt and remember with your hands a little. Delicious fillings for pies using stewed cabbage very popular. Pour a little vegetable oil into the pan, put the cabbage, add a glass of water, put on medium heat. Simmer the cabbage until all the liquid has boiled away.
- Pies with meat-rice. Pure minced meat is quite expensive. In order to make pies more budgetary, you can add some rice to the meat. The proportion is as follows: half a kilo of meat - half a glass of rice. Boil the rice, salt it a little. Prepare minced meat with the addition of onions, passed through a meat grinder. Mix meat and rice - the filling is ready. If you want to make pies cheaper, add more rice.
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VERY DELICIOUS FILLING FOR PIES WITH ONION AND EGG
Stuffing for pies from eggs and onions is very popular in our country. Many people love these pies. The filling for pies, where there is an onion and an egg, is prepared quite simply. Below is a recipe for making pies with fried onions and eggs.
Half a kilo of puff pastry, 300 grams of green onions, 2 boiled eggs, a little salt, a couple of tablespoons of vegetable oil.
Wash the green onion, shake off the water from it, chop finely. Pour oil into a frying pan, sprinkle onion and fry it until reduced by 3-4 times. Rub the boiled eggs on a coarse grater. It remains only to mix the onions and eggs.
Stuffing for green onion pies, both for children and adults. This will take 5-6 boiled eggs, a bunch of fresh green onions, a little salt.
Boil eggs, peel, crush with a fork into small crumbs. Add green onions to this. Pepper and salt. Mix thoroughly, now you can cook pies!
♦ HOW TO PREPARE FILLING FOR CABBAGE PIE
Take a small head of cabbage. About 500 grams of chopped leaves will be enough. Boil 2 eggs.
Next - put a deep frying pan on the fire, pour milk into it (2 cups) and bring to a boil. Add cabbage here, cover with a lid and leave on high heat for 15 minutes. Do not forget to open the lid occasionally and stir the cabbage.
After the milk has completely evaporated, the cabbage will be soft. Add a couple of tablespoons of butter to this. Fry the cabbage for another 5 minutes, then chop the eggs, add a couple of thyme leaves for flavor. Salt, pepper. Crack one raw egg and mix it with the cabbage. When the filling has cooled, it means that the filling for cabbage pies is ready.
STEP-BY-STEP RECIPE FOR COOKING PIES WITH CABBAGE, EGG, GREENS .
♦ Sorrel filling for fried pies
The usefulness of sorrel has been known and proven many years ago. This plant has the following properties: leaves can improve digestion, help fight allergies and speed up the choleretic process. Sorrel contains a huge amount of oxalic acid, do not forget about it. Prolonged use of this plant can cause disruptions in the mineral metabolism of the body, give impetus to the development of kidney stones and gout. Sorrel filling for pies is easy to prepare.
Recipe for stuffing with sorrel for fried pies.
Rinse the leaves thoroughly, dry them on a paper towel. Finely chop and sprinkle with sugar. The proportions of sorrel and sugar to your taste. Some like it sweeter, some less. Mix well and leave to stand for 10-15 minutes until the sugar dissolves.
The sorrel filling for pies is ready. Try adding 1 tablespoon of flour or cornstarch to help keep the juices from the filling from dripping out of the pies.
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SWEET PIE FILLING
Pies with sweet filling - favorite treat for children and for many adults. One of the most popular is the filling for sweet apple pies. This stuffing is quick and easy to make. To do this, you just need to peel half a kilogram of apple slices and sprinkle them with half a glass of sugar.
Delicious and very sweet filling for pies is obtained by adding to the traditional apple filling some carrots. Rub the carrots on a grater, stew a little in oil under the lid. After 10 minutes, add grated apples, sugar to the carrots and bring to readiness.
Try the pear filling. The cooking process is similar to filling for apples. Also sprinkle the pears with sugar, sprinkle with a drop of lemon juice. It is better not to use cinnamon and other spices. The pear does not like additional spices, but the neighborhood of pears and apples will give a delicious taste to your pies.
Don't forget plums. They are very good for stuffing. Peel the fruit from the skin, remove the stone. Be sure to sprinkle with sugar, as plums are quite sour in taste.
When using apricots and peaches, you can leave the skin on, but be sure to remove the stone. If the fruits are sweet enough, sugar can be omitted.
♦ MAKE A RHUHUMBUS PIE FILLING
Young housewives often think about how to make a filling for rhubarb pies. The process is easy. Start by rinsing the stems with lukewarm water, peeling off the thickened ends of the stems and removing the outer fibers. Further, the filling of rhubarb for pies requires the preparation of minced meat.
First way. Cut the peeled stems into small cubes. Add sugar, aromatics and bring to a boil, stirring constantly with a wooden stick. Use after cooling.
The second way. Finely chop the rhubarb, mix with sugar and leave in a dark, cool place to soak in sugar for a day. Remember to stir from time to time. Drain the rhubarb in a sieve or colander. Use the juice to make jelly or soak products, and the rhubarb is ready to be used as a filling for pies.
The third way. Mix the rhubarb cut into small cubes with sugar and immediately use for the filling.
How to make rhubarb pie filling.
We need one and a half kilograms of rhubarb, 600 grams of sugar and a pack of cinnamon.
Wash the rhubarb stalks. If the petioles are old, then clean from the outer fibers. Cut into pieces, the length of which is about 2 centimeters. Add cinnamon and sugar. Bring to a boil, stirring with a wooden spatula, and cook until smooth. thick puree. Try adding orange, lemon, or tangerine zest for added flavor.
STEP-BY-STEP RECIPE FOR PREPARING THE FILLING FOR RHUHUB PIES (RABARBARA) .
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DOUGH FOR PIES WITH COTTAGE CHEESE FILLING
It is very tasty to add a sweet cottage cheese filling to the dough for pies with filling. Usually cheesecakes, pies, pies, pastries with cottage cheese are baked from such a dough. You can add a little vanilla, dried apricots, raisins to the cottage cheese. Instead of egg white some housewives use sour cream.
The filling of cottage cheese for pies is prepared using 200 grams of cottage cheese, 1 egg, 2 tablespoons of sugar, 1 pinch of vanilla.
STEP-BY-STEP RECIPE FOR PREPARING YEAST DOUGH PIES WITH COTTAGE CHEESE FILLING .
♦ SUITABLE FILLING FOR Puff Pies
Cottage cheese filling for puff pastries: mix sugar, cottage cheese and vanillin. Lay the filling on a square of puff pastry. Then it remains only to fold the square in half with a scarf and grease the top with an egg. Send the pies to the oven!
Another variant quick baking from puff pastry. Buy a package of dough, cut into squares. The width of the square should be equal to the length of the crab stick. Put on one end of the dough crab stick. Put a strip of sweet pepper, dill greens, cheese sticks, ham, pickle straws on top. you can use everything that is in the house. Wrap the dough with a roll and send it to the oven. Brush the top with egg before baking.
An unusual filling in puff pastry pies: defrost shrimp and mussels, peel the shrimp from the shell. Add some garlic, lemon juice and or lemon peel, herbs, spices, sour cream or mayonnaise. Prepare bite-size mini puffs by placing one whole mussel or shrimp inside. Surprise your guests!
♦ FILLING FOR LIVER PIES
Try to cook pies with liver filling from ready-made puff pastry. For this you need 200 grams beef liver, head of onion, 2 spoons of mayonnaise, vegetable oil for frying, yolk of one egg for greasing pies.
Fry finely chopped onion in vegetable oil. Rinse the liver thoroughly and remove the film from it, cut into small pieces. Mix the liver and onion and fry them until tender. When the liver is ready, pass the filling through a meat grinder, add salt, mix with mayonnaise.
roll out puff pastry thin layer no more than 3 mm. Cut it into strips of 10 centimeters. Place 1 tablespoon of filling on the corner of a piece of dough. Pull the end of the dough, on which the filling of the liver, to the opposite edge to make a triangle. Fold it up as you go. Pull up the upper left tip of the triangle. The remaining one side of the triangle, through which the filling is visible, must also be closed. For this test strip. And once again turn the triangle along the way.
Put the pies on a baking sheet, grease with yolk on top and put in the oven for 20 minutes at a temperature of 180 degrees. The filling for liver pies will be even tastier if the pies are served hot.
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MEAT FILLING FOR OVEN COOKED PIES
Meat filling for pies with eggs. Boil the eggs. Clean them up. Finely cut into cubes. Add some finely chopped green onion. Mix cooked eggs, onions, fried minced meat, add salt and pepper, mix.
Simple meat filling for pies. Prepare minced meat. To do this, it is better to mix beef and pork in equal proportions. Peel the onion and finely chop it. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it up. Minced meat and onions can be laid out in hot oil. Salt, pepper and simmer the minced meat over medium heat until tender under the lid. Transfer the cooked meat to a deep plate. Minced meat can be used as an independent filling. Many fillings for pies in the oven are prepared on the basis of a simple meat filling.
For the filling with potatoes and meat, you need to rinse the potatoes under running water and peel them. Boil potatoes in lightly salted water. Make a fluffy puree by adding some warm milk and a dollop of butter. Mix ready mashed potatoes and minced meat.
Mushrooms are best suited for making stuffing with mushrooms and meat. Cut the mushrooms into small pieces, you can cubes. Put them on a dry hot pan and wait until the moisture evaporates. Add a little sunflower oil, cover with a lid and simmer over medium heat until tender. All that remains is to mix the hornbeams and the finished meat filling.
♦ HOW POTATO PIE FILLING IS MADE
All housewives know how to prepare potato filling for pies. Everything is elementary - boil potatoes, mash them, add fried onions, you can have a little greens. Here is a new version of the potato filling.
In addition to greens and onions, put finely chopped pickles in mashed potatoes; in this case, salt less potatoes. Stir. New potato filling for pies is ready! Her taste is much more interesting than the usual potato filling. Try to cook potatoes according to this recipe, surprise your loved ones and family! I'm sure this could be your signature pie filling!
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Already read: 24263 timesRussian 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 in 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 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.
