Meat pies in the oven made from raw meat. Yeast pies with meat. How to properly cook meat pies at home

Filling:

300 g boiled veal;
0.5 medium sized onions;
1-2 tablespoons of vegetable oil;
30-50 ml of meat broth.

Bouillon:

1 small onion;
0.5 carrots;
a small piece of celery or parsley root;
2-3 black peppercorns;
1 bay leaf;
salt to taste.

How to cook meat pies

Boil the meat. For the broth, I usually use onions and carrots - in addition to the usual spices - peppercorns, salt and bay leaf. You can also add celery or parsley root.

We pass the meat through a meat grinder and place it in a deep bowl.

Peel the onions for the filling and rinse. Cut the onion into small cubes. Heat vegetable oil in a frying pan and add onion. Fry the onion over low heat, stirring, until slightly golden brown.

Add onion to meat and stir.

Add a little broth so that the minced meat does not crumble, but also does not become wet. Add salt, ground black pepper and mix well again.

Prepare the dough. In the bowl of a mixer (or food processor), lightly beat the egg with sugar and salt. Pour yeast into a small amount of warm milk (3-4 tablespoons) and mix. Pour the remaining warm milk into the egg mixture, add the yeast mixture and vegetable oil. Mix everything well. Add flour little by little, kneading the dough. During the kneading process, approximately after adding half the flour, change the spiral attachments to dough hooks. Knead for 10 minutes until the dough becomes smooth and elastic and stops sticking to your hands.

More or less flour may be needed, depending on its properties. The main thing is to try not to “clog” the dough with flour, so add the last portions little by little, stirring all the time. It is possible (and more convenient) to carry out the final kneading by hand, this way you can feel the density of the dough and the degree of its readiness. Place the dough in a bowl greased with vegetable oil, cover and place in a warm place for 1 - 1.5 hours, until the volume doubles.

This recipe is indicative; if you wish, you can use your favorite recipe for yeast dough for pies or buy ready-made ones from a culinary shop.

Knead the dough and begin to form pies. And turn on the oven to preheat to a temperature of 180 degrees C. Line the baking sheet with a silicone mat or a sheet of parchment. Cut off (pinch off) pieces weighing 60-70 g from the dough. Spread each piece with your hands into a round cake 0.5-0.7 cm thick.

Place about 2-3 teaspoons of filling in the middle of the dough. The filling is dry, it will not leak out during baking, so add more of it - this will make the pies tastier.

Now carefully pinch the pies. First, we connect the edges and pinch them securely, like dumplings.

Then we bend the protruding part and both ends and place the pies, seam side down, on a baking sheet. Place the baking sheet in a warm place and cover the pies with a towel. Leave it like this for 20 minutes to proof.

Mix the yolk well with a teaspoon of water. Using a silicone brush, grease the suitable pies.

Bake for 17 - 20 minutes, until beautifully golden brown. Baking time depends on the characteristics of the oven.

Praise be to Russian cuisine for its ingenuity in baking! There's so much variety you won't find. I suggest baking delicious pies from homemade yeast dough with meat filling. Preparing the pies is a hassle, but the dish is worth it. Butter pies, prepared almost using the sponge method, turn out airy and tender. Is it possible to exchange them for baked goods from the supermarket? I am not a supporter of store-bought “tests” and act according to the rules of a caring housewife: “Home-made food is healthy and tasty!”

So, let's prepare baked meat pies in the oven...

First, the yeast dough is kneaded. To prepare it, products are taken from the list.

Crumble fresh yeast into a bowl.

Add warm water to the yeast and stir thoroughly. What I got is called “whitening.”

Sprinkle the whitewash with sugar and flour. Stir lightly. Leave in a warm place for 30 minutes.

The mixture turned into a fluffy cap - that's what you need.

Prepare a large container suitable for fermenting the dough. I settled on an enamel basin.

Sift 600 g of flour into a bowl.

Add fluffy whitewash.

Add salt, warm chicken eggs and warm butter. All yeast dough ingredients should only be warm, not hot. Yeast dies at high temperatures.

Mix the pastry with flour and yeast. Add the remaining portion of flour. Start kneading the dough by hand.

Bring the dough to elasticity and place it on the bottom of the container. Cover with a towel and keep warm for 2 hours.

The dough should rise well.

After which a good warm-up is done. The dough is rolled out and formed into a bun again. Let the bun rise again well in a warm place under a towel.

While the dough is rising, prepare the minced meat. Products will be required from the list.

Chop the meat and onion into pieces.

Pass through a meat grinder.

Place in a frying pan and simmer with the addition of sunflower oil.

Stir the meat filling regularly during the stewing process.

Don't forget to add salt and dill. I use dill frozen for the winter.

While the filling is cooling, let's return to the dough. It rose magnificently in the basin. Sprinkle it with flour and take it out on the table.

I really like working with the dough on a waffle towel. It practically doesn't stick to it. A little flour always goes into the dust.

Dip your fingertips into flour. Grasp the dough and pipe mini-balls onto the board. Give them some space.

Roll out the koloboks into thin circles.

Place a tablespoon of minced meat in the middle of each circle.

Make pies in any shape. I like boats.

Transfer the pieces, seam side down, onto a greased baking sheet. Brush with beaten yolk and water.

Bake in an oven preheated to 240°C for 15-20 minutes. Ready-made meat pies come out of the oven with ease when tilted. It's all about airiness.

Baked meat pies melt in your mouth like cotton candy. Joke!

Homemade meat pies made from rich dough with fresh yeast are truly incomparable. Break the cooled pie! Isn't it a fairy tale?

What could be tastier and more aromatic than homemade meat pies, delicious and rosy? They can be served as a hearty appetizer or a meal on their own. Pies are considered a symbol of home comfort and family well-being; they are very convenient for snacking on the road. It’s not for nothing that in Rus' a housewife’s culinary skills were assessed by how she kneads dough and bakes pies. Pies are made from yeast, unleavened, puff pastry and shortbread dough with different fillings, they are baked and fried. And you will find out what your family will like only as a result of experiments. Let's talk about how to make meat pies so that your family won't be able to tear themselves away from them!

Preparing the filling for meat pies

For a tasty filling, fry the onion in a small amount of vegetable oil, add 350 g of beef and 350 g of minced pork and fry, stirring, until the meat juice has evaporated. The minced meat should be crumbly, well-fried and without lumps.

Delicious meat pies made from shortcrust pastry

Shortbread pies turn out incredibly tender, so be sure to try making them - for example, for a festive dinner or for a special reception of guests. Sift 200 g of flour into a bowl, add 2 eggs, 70 g of soft butter, form a ball and leave it in the refrigerator for half an hour in cling film.

For the filling, grind in a meat grinder or blender 300 g of boiled pork cut into pieces, chopped onion, 3 cloves of garlic, dried or fresh herbs, freshly ground black pepper and salt. Roll out the dough, cut out circles from it, place the meat in the middle, make pies and bake for up to 25 minutes at 180 °C.

Recipe for meat pies made from unleavened dough

For unleavened pies, mix 300 g of full-fat sour cream and 180 g of soft butter, add 1 tsp. salt and 800 g flour. Knead the dough thoroughly, wrap it in cling film and place it in the refrigerator for half an hour. Other unleavened dough recipes contain eggs, water, milk, kefir and vegetable oil - choose the option that seems most delicious to you.

Roll out the dough into a layer 4 cm thick, cut out circles, brush them with egg, put the filling in the middle and make pies. For the filling, boil 800 g of beef, mix with fried onion and 2-3 boiled eggs, cut into cubes. Season the filling with salt, pepper and dill and add a piece of butter to it for juiciness. Bake the pies for 15-20 minutes at a temperature of 180 °C.

Meat pies made from custard, curd and potato dough are incredibly tasty, which your loved ones will surely like. The aroma of fried or baked meat pies cannot be hidden. Crispy, incredibly soft, juicy and satisfying pies can be eaten every day, but in order not to harm your figure, make the dough thinner, but add more filling!

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

A very simple recipe for meat pies

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

Ingredients:

For the test:

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

For filling:

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

Cooking process:

The dough is soft and airy due to the use of dough. To prepare it, 100 ml of milk is warmed up a little, poured into a tall cup or deep glass. Be sure to add yeast and 1 tbsp sugar. The sweetener will help strengthen the work of the yeast, then the pies will become as fluffy as possible.
The dough should be covered with a lid or cling film. It should fit and increase significantly in size.
While preparing the dough, you need to do the dough. To do this, mix 200 g of sour cream at room temperature and butter. It is better to take high-fat dairy products, then the pies will turn out as tender as possible. Chicken eggs are added to the sour cream, setting aside 1 yolk to grease the pies before placing in the oven. Add 100 milliliters of sunflower oil and 2 tbsp. spoons of sugar, 2 tbsp. l salt. All ingredients are mixed until smooth using a whisk or mixer at low speed. You should not turn on the mixer at high speed, otherwise the dough may get clogged.
Pour the dough into the sour cream mixture and mix thoroughly. For complete kneading, add flour and knead into a thick dough. To obtain a soft mass, it is convenient to use a special mixer with a hook attachment at low speed, but after that you still need to knead the dough with your hands. Add more flour to make the dough smooth, the mass should lag well behind your hands. The resulting dough is covered with a towel and placed in a warm place for 2.5 hours.
After the dough has been proofed, you can begin preparing the filling. For this, finely chop the onion and grate the carrots on a fine grater. You can add more onions to the filling, then it will turn out more juicy.
Grated vegetables are fried in a frying pan with a small addition of vegetable oil. After the vegetables become soft, lay out the minced meat and knead it into small pieces directly in the frying pan.
Add 0.5 tsp of salt and ground pepper to the minced meat, mix the filling well and simmer until cooked. If the filling turns out to be too dry, this can happen if you take low-fat minced meat, you can add vegetable oil or add a little boiled water or broth. Spices can be added to taste, depending on personal preference.
If after cooking the minced meat there are large pieces left, they can be mashed with a blender or removed with a potato masher.
Only chilled filling is placed in the dough, so it must be rolled out after it has cooled.
Once the dough begins to spill over the edges, you can begin to form the pies. To do this, you need to divide it into small pieces weighing up to 50 g.
They are rolled out into a circle, the filling is placed in the middle with a spoon, and the edges of the baked goods are pinched. Since the dough prepared according to this recipe expands well during baking, the edges of the pies need to be well secured so that the surface is smooth or placed seam side down.
The prepared pies are placed on a baking sheet and covered with a towel, left for 30-40 minutes to allow them to rise.
After this, shake the egg yolk with a fork, brush the surface of the pies with egg for a golden brown crust. .The oven needs to be preheated to 180 degrees, and the dish should be placed there for 25-30 minutes.

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

Juicy pies with meat and potatoes

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

Ingredients:

For the test:

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

For filling:

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

Cooking process:

You need to prepare the filling. To do this, peel the onions, cut them into cubes, place the slices in a frying pan, and pour in a little vegetable oil. Fry until translucent, then add minced meat, add salt, pepper and other spices to taste. The composition must be mixed to a homogeneous consistency, fry until the moisture has completely evaporated and the meat component is ready.
Pre-boiled potatoes need to be mashed, add a little butter and milk to make the mashed potatoes soft. The puree is transferred to the fried minced meat and mixed thoroughly. The filling for the meat pies is now ready.
After preparing the filling, pour milk into a separate bowl and add melted butter. You can melt it quickly in the microwave or in a steam bath. Add sugar, salt and dry yeast to the milk mixture and mix thoroughly.
Before adding, you need to sift the flour twice and introduce it into the mass gradually, controlling the consistency. First, knead the dough with a spatula, and then continue to knead it on the table with your hands. The kneading surface should be dusted with flour.
The dough is rolled out into three parts, folded into a rectangular layer, no more than 2 mm thick. Place the filling on the edge, roll it up, and pinch both edges.
Forming the pastry is simple. Using the palm of your hand, divide the roll into 6-8 parts and press down the edges of each section with your hands. The pies are plucked off the roll one by one, the edges are straightened and placed on a baking sheet greased with vegetable oil or lined with parchment.
A similar method is used with the remaining dough.
The pies need to be placed on a baking sheet at a sufficient distance from each other so that they do not stick together during baking. Since the dough is yeasted and made without dough, it will expand in the oven when exposed to heat.
The pies need to be greased with beaten egg yolks and put in the oven for 30 minutes. The oven must be preheated to 180 degrees.

Pies prepared according to this recipe always turn out incredibly tender and soft. They are delicious both hot and cold, meaning they remain just as soft the next day.

Country-style meat pies

Russian cuisine is the most diverse of all in terms of baking. There are so many options for preparing simple pies in no other kitchen. Despite all the hassle of preparation, the dish is worth it. Baked goods prepared using the sponge method always turn out tender, airy and go well with the meat components.

Ingredients:

For the test:

Premium wheat flour ─ 1 kg.
Fresh yeast ─ 25 g.
Granulated sugar ─ 2 tbsp.
Kitchen salt ─ 1 tsp.
Butter ─ 100 g.
Chicken egg ─ 3 pcs.
Water ─ 1 tbsp.

For filling:

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

Cooking process:

Crumble fresh yeast, warm water into a bowl and mix thoroughly. The yeast should completely dissolve in the water and color it a soft creamy color.
You need to add a little sifted flour and sugar to the water. Lightly stir the resulting mass and leave in a warm place for about half an hour.
During this time, a lush cap should form on the water - this is the dough.
To ferment the dough you need to prepare a large container. An enamel basin will do. You need to sift about 800 g of flour into it, add the prepared dough to it. Add chicken eggs and melted butter. The ingredients should be warm, but not hot, because the yeast may die at high temperatures.
The dough should be mixed well with flour, adding the remaining portion of flour. You need to start kneading the dough by hand. The mass should take on an elastic consistency. After kneading, you need to cover it with a towel and put it in a warm place for 2-4 hours.
The preparation time for the dough depends significantly on the freshness of the yeast. Dough prepared with fresh yeast is ready in 30 minutes.
After the dough has increased in volume, it needs to be kneaded. The bun should rise again in a warm place under a towel. This will take 20 minutes.
While the flour component is cooking, you need to start preparing the filling. The meat is cleaned of veins and fat and cut into small pieces.
The onions are peeled and cut into quarters.
Combine the onion with the minced meat using a meat grinder and mix the mass thoroughly.
Place a frying pan on the stove and pour a small amount of sunflower oil into it, lay out the minced meat after heating it. During the stewing process, the filling must be constantly stirred so that it does not burn.
After the meat is ready, salt it and add dill.
While the filling is cooling, you can return to the dough; during this time it should rise well. It needs to be sprinkled with flour and carefully placed on a sawn table.
Dip your fingertips into flour, use your hands to divide the dough into several small balls, and let them proof.
After proofing, you can start sculpting. To do this, roll out each thin circle. Place a spoonful of minced meat in the middle of each circle and gently press in the edges.
Place the pies on a baking sheet lined with parchment and brush with chicken yolk.
Place the dish in an oven preheated to 180 degrees for 20-40 minutes. Remove the finished pies from the baking sheet while hot. This can be done very easily by tilting it slightly and pouring them into a deep plate.

Meat pies are very tasty both hot and cold. Bon appetit.

Meat pies that melt in your mouth

The taste of ruddy and aromatic meat pies is known to everyone from childhood; mothers and grandmothers prepared them, and then it was simply a real feast for both the stomach and the eyes, because they are not only tasty, but also incredibly beautiful. Since the taste depends not only on the filling, but also on the dough, special attention must be paid to its preparation.

Ingredients:

For the test:

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

For filling:

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

Recipe:

Peel the onions and chop into small cubes. Place a pre-heated frying pan and fry in vegetable oil until transparent.
Remove lumps from the minced meat using a wooden spatula and fry until done. You need to cook the minced meat carefully; it should turn out soft.
Once ready, add salt, pepper and other spices to taste.
To prepare the dough, place dry yeast in a container, add 2 teaspoons of sugar and 1 teaspoon of salt. Mix the listed components well and add to cow's milk, which must be heated in advance. Leave for 20 minutes.
After a high cap forms on the dough, it is diluted with butter. The resulting dough is left for another 10 minutes. Pour in premium flour, add chicken eggs and transfer the dough. Mix the dough.
The mass should be left in a warm place. During this time it should increase in volume.
A bun is formed from the resulting mass and divided into pieces weighing about 30 g.
Each piece is rolled out well and the chilled meat filling is placed in the center.
Carefully press the edges of the pie together to form it.
The resulting pies are placed on a baking sheet at a distance of about one and a half centimeters from each other, because they increase too much in volume during the baking process.
The finished pies are brushed with egg yolk and placed in an oven preheated to 180 degrees for cooking.

The dish is ready! Bon appetit!

Any housewife will confidently say that the most delicious pies are yeast pies with meat, potatoes, or both. At least these are prepared in Russia more often than others.

The five most commonly used ingredients in oven-baked meat pies recipes are:

What kind of meat should be used for pies?

It is always better to take a responsible approach to the choice of minced meat intended for homemade pies. It should be fresh, with a lot of pulp, but also with fat. It’s good if it’s pork and beef in a 50:50 ratio. Or you can take a little more pork. This is done for greater juiciness - the beef itself is drier. There are certain tricks that can be used to increase the juiciness of minced meat and its taste, read about them below.

Rarely does anyone use the filling raw (perhaps such recipes exist). The meat is either boiled or minced through a meat grinder. Or the minced meat must be simmered in a frying pan until fully cooked, and then cooled. In both cases, the cooking technology will be different.

For the boiled meat filling: it is either cut into small pieces or minced in a meat grinder. Mixed with raw or fried onions. In the latter case, the filling will be more juicy. You can also add small pieces of boiled pumpkin, stewed zucchini, carrots, tomatoes to it - it will definitely become a hundred times tastier. Of course, don’t forget to add salt and pepper. There should not be a lot of juice in the mixture, otherwise the pies may become deformed during baking.

Five of the fastest recipes for meat pies in the oven:

For the minced meat filling: it is stewed with butter and onion, also cut into pieces or minced. If you fry the onion separately and then mix it into the minced meat, it will be even tastier. To make the filling denser and not fall out when biting the pie, add finely grated potatoes to it. In addition to onions, add grated carrots to the minced meat. And don’t feel sorry for either one - you’ll get an amazingly juicy mass. If too much juice has evaporated during stewing, you can add an additional spoon or two of water, but do not overdo it.

It is easier to immediately divide the dough for pies into pieces. Then roll out each one, stuff it, pinch the edges, place it on a baking sheet with the seam down.

Or you can roll out the entire piece of dough into one layer and cut out circles from it using a cup or glass. This will take longer to tinker with, but the pies will come out smoother, more uniform, and more beautiful.