How to make a tender poppy seed filling for baking. Poppy seed filling for rolls and buns Delicious fillings for pies

Almost every housewife tries to learn how to bake hot and ruddy pies. This is a festive table decoration and just a very tasty dish for the whole family. There are a lot of fillings for pies. However, meat is the most popular. It can be prepared from different types of meat, including their mixture. For example, the filling of pork and beef, mixed in equal proportions, is very tasty.

The preparation of the filling always begins with the preparation of the meat. The selected piece must be thoroughly washed, freed from the bone, if any, and from its fragments.

From boiled meat, you can form a filling - purely meat or with the addition of various fillers.

Classic meat stuffing from boiled meat

Necessary:

500 g boiled meat,

1 carrot

1 onion

3 art. tablespoons of vegetable oil

5 st. l. broth,

salt and black ground pepper - to taste.

How to cook:

First you need to grind the boiled meat in a meat grinder or blender. In their absence, you can simply chop it very finely with a knife.

Then you should grate the carrots on a coarse grater, cut the onion into small cubes and fry them in heated vegetable oil in a frying pan.

Continue frying until the vegetables are golden brown.

As soon as the onions and carrots reach the desired state, boiled meat should be added to them and the filling should be fried for about three minutes.

The mixture should be thoroughly mixed, salt and pepper, and then gradually pour into it 5 tbsp. spoons of broth.

Raw minced meat filling

Necessary:

500 g minced pork or a mixture of pork and beef,

1 onion

butter,

ground black pepper and salt - to taste.

How to cook:

The onion must be peeled, chopped into medium-sized cubes and fried in butter until translucent.

Then add minced meat to it and fry the mixture until a crust forms.

During frying, the minced meat must be constantly stirred and kneaded with a fork to prevent the formation of lumps.

In conclusion, it is necessary to add pepper, salt to the filling and simmer it for about 10 minutes under a closed lid.

This filling can be varied by adding chopped boiled egg, greens or fried mushrooms to it.

If, despite the stewing, the filling turned out to be dry, you can add moderately juicy fresh vegetables to it, for example, bell peppers or finely chopped cabbage, or a tablespoon of medium-fat sour cream.

In addition, light cereals, such as rice, can be added to meat fillings. It goes well with pork stuffing. Boiled potatoes, mashed in puree, are sometimes added to beef.

But whatever filling is used, it should be laid out on the dough only when it has cooled down.

It is difficult to find a person who can walk past freshly baked pies without experiencing the desire to taste at least one of them. It is impossible to imagine Russian cuisine without this pastry, although other nations are happy to include it in their diet. It is difficult to list all the dough options from which pies can be made, and there are many times more filling recipes for them. Meat, vegetables, mushrooms, rice, buckwheat, fruits and berries, cottage cheese and many other products are used in its quality. Even if you fry pies daily, you can not repeat for a long time, so this dish is unlikely to ever get bored.

Cooking features

There are no firm canons according to which fillings for pies should be prepared. To do this, you can mix a variety of products in any ratio, each time getting a unique taste. However, some points still need to be known and considered.

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

Pies can be eaten cold, but fresh and still warm they are best.

cabbage stuffing

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

Cooking method:

Wash the cabbage. Remove the upper leaves if they are wilted. Cut out the stem. Shred the cabbage as finely as possible.
Peel the carrots and chop them on a grater, choosing the side with small holes.
Remove the skins from the bulbs. Cut the onion into small pieces.
Heat the oil in a frying pan and put the onion in it. When it turns golden, add the carrots.
Fry the onions and carrots for 3 minutes, then add the cabbage to them. Fry everything together for 5 minutes.
Pour water into the pan, turn off the heat. Cover the pan with a lid. Simmer the cabbage until it becomes soft.
About 5 minutes before the filling is done, season with salt and pepper. If desired, you can add allspice, cloves, bay leaf.

Cool the cabbage to room temperature and stuff the pies with it. Bake or fry them. The result is a dish that can replace lunch. If you use a suitable dough recipe, then cabbage pies can be eaten even in fasting.

Stuffing of pork or beef liver

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

Cooking method:

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

Pies with liver filling are tasty and satisfying, while not too expensive.

Chicken liver filling

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

Cooking method:

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

Chicken liver filling is very tender, so they literally melt in your mouth. Get ready for the pastries to disappear from the table almost instantly.

Potato pies

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

Cooking method:

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

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

Carrot stuffing

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

Cooking method:

Wash the carrots and boil them until tender. Clean and coarsely grate.
Hard-boil the eggs, cover with cold water to cool them faster.
Peel the cooled eggs and cut into small pieces, combine with carrots.
Add softened butter to the filling, mix well. Salt and, if desired, add sugar - with it the filling acquires a unique taste.

Carrot filling can be sweet and salty. You will surely enjoy both options equally.

Sauerkraut stuffing with mushrooms

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

Cooking method:

Wash the cabbage and squeeze well.
Mushrooms cut into plates or medium-sized cubes. Lightly fry in butter.
Combine mushrooms with sauerkraut. Stir to distribute them evenly.

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

Meat filling

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

Cooking method:

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

Meat pies are a great option for a hearty snack. Moreover, such a dish is quite capable of replacing lunch or dinner.

Filling for fish pies

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

Cooking method:

Cut the fish into fillets, fill with a small amount of water.
Bring the water to a boil. Salt. Cook the fish over low heat under the lid for 20 minutes. Remove from broth, cool. During this time, it should also have time to dry.
Peel the onions, cut them into thin half rings. Fry until golden brown in hot vegetable oil.
Hard boil the eggs. Cool, peel and cut into small cubes.
Cut the cooled fish into medium-sized pieces.
Stir in fish, eggs and onions.
Add salt and pepper, melted butter. Stir.

The filling according to this recipe is tender and satisfying. Its taste is harmoniously combined with the taste of pie dough. If you do not want to bother with cooking fish, you can replace it with canned fish. The taste, of course, will be different, but no less pleasant.

Stuffing for potato pies with mushrooms

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

Cooking method:

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

The filling of mushrooms and potatoes is tender, juicy and fragrant. Despite the fact that its preparation takes a lot of time, many prefer this particular option.

Egg Stuffing with Rice and Green Onions

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

Cooking method:

Sort and wash the rice. Fill it with water, bring to a boil. Salt and cook until tender. A few minutes before cooking, add oil to the rice, mix. Leave the cooked rice covered for at least 15-20 minutes.
Boil and peel the eggs. Cut them into cubes, not too big.
Wash and dry the onion. Finely chop it.
Mix eggs with rice and green onions.

Eating pies stuffed with eggs, rice and green onions, it's hard not to remember the summer. Despite the fact that it does not include any fish or meat, it turns out to be very satisfying and almost everyone likes it.

Pies stuffed with peas

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

Cooking method:

Soak the peas in cold water beforehand, otherwise you will have to cook it for too long.
Boil the peas in salted water until they are quite soft.
Puree the peas with a blender.
Finely chop the onion freed from the husk and fry it until golden brown.
Mix onion with pea puree - it will give it juiciness.

The taste of pies with pea filling is not inferior to their counterparts filled with potatoes, but they are made less often. There is only one reason: pea puree takes much longer to prepare than potato puree.

Filling for apple pies

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

Cooking method:

Wash the apples, dry them with a napkin. Cut out the core from the fruit. If you want the filling to be tender, remove the peel.
Cut the apple pulp into small cubes.
Melt the butter and put the apple slices in it.
Saute apples in butter for 5 minutes. Sprinkle with sugar and continue to fry for another 5 minutes. If the filling seems too liquid to you, continue to fry the fruit for some more time until it thickens sufficiently.

Many people like sweet and sour apple filling in pies. This filler option is one of the most popular, especially among children. Such pastries are well suited for tea, cocoa, coffee.

Stuffing for cottage cheese pies

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

Cooking method;

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

Before stuffing the pies with the curd mass, cool it in the refrigerator.

Filling for pies from berries

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

Cooking method:

Wash the berries. Lay them out on a kitchen towel and wait for them to dry. Cut strawberries into several pieces.
Mix all the berries, sprinkle with sugar and mix so that the granulated sugar is evenly distributed.
Pies should be filled with berry filling immediately after its preparation. Before wrapping the dough, sprinkle the berry mix with starch.

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

Cottage cheese filling with raisins and candied fruit

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

Cooking method:

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

If your children do not like cottage cheese and categorically refuse it, bake pies for them with filling made according to this recipe. Almost certainly they will ask you to make such sweet pastries again and again.

Pumpkin Stuffing

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

Cooking method:

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

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

Walnut and poppy seed filling

poppy - 0.2 kg;
sugar - 80 g;
honey - 40 ml;
walnut kernels - 80 g.

Cooking method:

Chop the nuts with a knife into small crumbs.
Mix with sugar and melted honey.
Mac shut up. To do this, it must be poured with boiling water and left for half an hour. Keep in mind that for the amount of poppy seeds indicated in the recipe, a lot of water will be required, since poppy seeds swell a lot.
Mix the poppy seeds with the rest of the ingredients and use as a filling.

Poppy seed pies have a unique taste. Other baking options will not be able to replace this unusual dish.

Cheese pie filling

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

Cooking method:

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

Cheese-filled pies are not common, but their taste is actually not so exotic. Even those who are wary of culinary experiments will surely like it.

banana filling

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

Cooking method:

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

Banana pies should only be served fresh and hot. Otherwise, the filler will have a sour taste, and its color will cease to be tender and seductive.

Stuffing for pies from dried apricots

dried apricots - 0.25 kg;
sugar - 50 g.

Cooking method:

Pour boiling water over dried apricots, leave for 20 minutes.
Drain water, squeeze dried fruits.
Cut dried apricots into small pieces, sprinkle with sugar and mix.

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

Custard filling

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

Cooking method:

Mix vanilla sugar with regular sugar.
Beat sugar with eggs.
Add flour and continue beating until the mixture is smooth.
Put the container with the resulting mixture in a water bath and warm it up a little.
In a thin stream, constantly whisking the mixture, pour in the milk.
Continue to keep the cream in a water bath or on a very low heat, whisking until it starts to make squelching sounds.
Remove cream from heat and set aside.

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

A variety of products can serve as a filling for pies. With a certain culinary experience and imagination, you can come up with a recipe based on the ingredients that are in the refrigerator. Pies are so versatile that they can be baked with almost any filling.

Poppy seed filling is traditionally used in many baking recipes. Pies, buns, rolls and all kinds of cookies are prepared with it. It is also often used as a filling for pancakes or added to cereals. A traditional Ukrainian recipe is kutia for Christmas. Today, it is extremely easy to make such pastries!

How to prepare poppy

In its raw form, poppy, and it is in it that it is sold, cannot be added to baking. It is pre-prepared, processed and only then added to rolls and buns.

How to prepare it properly to get a delicious filling?

The preparation process consists of several stages:

Steaming grains. It is very simple to do this - just pour 100 grams of poppy seeds with a glass of boiling water or hot milk (so the filling will be more delicious). In this state, the grains should be steamed for some time (from half an hour to 12 hours);
After they swell and steam well, they must be boiled. Pre-draining the water that remains after swelling. It is necessary to cook in boiling water for 40 minutes over low heat. In the process, you can add sugar, butter, honey or dried fruits;
As soon as the grains are cooked, they must be crushed with a blender or mortar.

Only after such a long process, poppy seeds can be added directly to the dough or spread as a filling. Raw grains can only be sprinkled on buns when baking.

How to make classic poppy seed filling

In order for raw grains to turn into an appetizing and tasty filling, they must be cooked correctly. There are many recipes, but this is the classic and easiest option. It can be used for pies, buns and all kinds of rolls.

Revise poppy seeds and remove moldy, bad specimens;
If there is a smell of dampness, the grains should be slightly dried in a dry frying pan;
Using a sieve and a large container, rinse the poppy with warm water. This will wash off all the dust and dirt. Hollow seeds will float and be easy to remove;
Pour boiling water over and cook for 1 minute over medium heat. After this time, it is necessary to decant the grains and let them stand for a while. Thanks to this, they will swell well and will be easier to work with;
The next step is grinding. This is easiest to do with a blender. Some adhere to traditions and grind poppy seeds in a mortar. But this is a very long way. An alternative may be a meat grinder with a fine grate, through which it will be necessary to pass the grains 2 times;
The mass will be ready as soon as all the grains are crushed and become whitish in color;
Pour in sugar and stir the filling again. You can bake!

How to make a very tender poppy seed filling for baking

This method will allow you to prepare a particularly delicate filling for rolls. Thanks to this recipe, the poppy opens quickly and it is much easier to grind it into a soft mass.

Products:

poppy - 250 grams;
sugar - an incomplete glass;
egg;
dried fruits - optional.

Elapsed time: 25 minutes.

Calories: 340 kcal.

Pour the grains into a deep saucepan with a thick bottom;
Pour boiling water over them so that the water level is a finger above the grains. Give them 15 minutes to infuse;
Pour sugar into a saucepan and cook the whole mass for 5 minutes over medium heat;
Add the egg and dried fruits and beat the whole mass well with a blender for 3-5 minutes.

Poppy with honey for buns and pies

This filling is made very simply, but thanks to its ingredients it turns out to be very fragrant and sweet. It is perfect for any kind of baking.

Ingredients:

poppy - 150 gr;
honey - 5 tbsp. l;
1 protein raw;
milk - 125 ml;
water.

Calories: 360 calories.

Festive option

This option is perfect for baking, which is preparing for an important event or holiday. Fragrant filling will make any cake especially tasty and memorable.

Ingredients:

poppy seeds - 1 cup;
nuts and raisins - 0.5 cups;
lemon juice - 2 tsp;
honey - 50 gr;
vanillin - 5 gr.

Cooking time: 1.5 hours.

Calories: 360 calories.

Pour boiling water over the whole poppy and let it cool;
Drain all liquid and strain;
Grind it with a blender or in a mortar to a thick uniform mass;
Grind nuts and raisins, add vanillin to honey;
Mix all ingredients;
Pour in the lemon juice, but make sure there is no excess liquid.

Poppy-apple filling

Baking with such a filling turns out to be juicy and it is important to cook it correctly, otherwise the pies may not keep their shape and spread.

Products:

poppy seeds - 1 cup;
milk - 200 ml;
honey and melted butter - 2 tbsp. l;
sugar - 100 gr;
raisins - 100 gr;
crushed nuts - 0.5 cups;
lemon zest - 80 gr;
apple (sour variety).

Cooking time: 40 minutes.

Calories: 390.

Steam the poppy, drain the water and grind with a blender along with nuts and raisins;
Mix all the products (except the apple) and put them in a deep saucepan;
Constantly stirring, let the mass boil and remove from heat;
While everything is cooling, peel the apple and seeds;
Grate an apple and add it to the mass;
Mix and send to pies.

In order for the poppy seed filling to turn out exactly, you should know the following tricks:

In pastries, it is necessary to add the already cooled filling;
Ready poppy is good to add directly to the dough;
Instead of a blender, you can use a regular coffee grinder;
The longer the poppy is ground, the thicker the filling becomes;
You can grind grains immediately with sugar;
It is best to soak the grains overnight, so it will be easier to grind them.

Cooking with poppy seeds is easy. If grandmothers have been preparing poppy by hand all their lives, then will it be difficult to make a filling with it with a blender?

Any table can be decorated with a slide delicious ruddy homemade pies. You can use a variety of fillings - vegetable, cottage cheese, fish, meat, cereals. The most delicious filling for pies, according to many, is meat filling. Try mixing minced meat with mushrooms, potatoes, rice, eggs, cabbage. In this article, we will share with you the secrets of making delicious pies in a hurry. With the help of the recipes presented below, 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 in the kitchen the aroma of hot baking from the oven. Check out the collection, where the best stuffed pies recipes have been prepared for you. Delight your loved ones with homemade cakes.

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.

Patties with egg and cabbage (photo recipe below). My daughter thinks that this is the most delicious filling for pies. It's not hard at all to prepare. 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! Stuffing with egg and cabbage will be very tasty to add to large pies..

Patties with stewed cabbage. cut into smaller cabbage, salt and remember with your hands a little. Delicious fillings for pies using stewed cabbage are 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. Stuffed patty recipes often mention minced meat and rice fillings. 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. cook minced meat with onion passed through a meat grinder. Mix meat and rice - the filling is ready. If you want to make pies cheaper, add more rice.

VERY DELICIOUS FILLING FOR PIES (ONION, 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 pies and a filling for 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. To do this, you need 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 PIES (PHOTO RECIPE)

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. Break one raw egg and mix it with cabbage. When the filling has cooled, it means that the filling for cabbage pies is ready.

FILLINGS FOR YEAST DOUGH PIES (RECIPES)

The following fillings are usually put in yeast dough pies:

Fresh grated apples, sometimes they can be replaced with finely chopped canned fruit.
cottage cheese mixed with sugar. If you want, you can add vanilla sugar, an 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 to cook filling options such as a mixture of boiled minced meat and fried onions, fresh sorrel and sugar, rhubarb (below is a photo of the filling recipe), a boiled egg and fresh green onions.

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.

SWEET PIE FILLING

Sweet filling for pies is the most favorite among both children and adults. One of the most popular is the filling for sweet apple pies. This stuffing is quick and easy to prepare. To do this, you just need to peel half a kilogram of apple slices and sprinkle them with half a glass of sugar.

A delicious and very sweet filling for pies is obtained by adding a little carrot to the traditional apple filling. 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.

HOW TO MAKE RHUHUB 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. While stirring with a wooden spatula, bring to a boil and cook until a smooth, thick puree is obtained. Try adding orange, lemon, or tangerine zest for added flavor.

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.

The dough for pies with filling can be both yeast and shortbread, rich ...

APPLE FILLING FOR PIES

The filling of apples for pies is loved by many. Here is a recipe for making a filling using fresh apples. For really tasty pies, we need tasty dough and tasty toppings. A simple version of the filling involves simply chopping apples finely, sprinkle them with sugar and vanilla. The apple filling for pies that 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.

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 option for quick baking is 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 a crab stick on one edge of the dough. 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 zest, herb 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. To do this, you will need 200 grams of beef liver, onion, 2 tablespoons of mayonnaise, vegetable oil for frying, the 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 the puff pastry into a thin layer no more than 3 millimeters. 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.

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.

A 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 the prepared 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 FILLING FOR PIES 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.

I tried for you, ran all over the Internet, looking for pictures and tricks,
designed and decorated by me - Emilia ...

27/05/2019

What is more important - dough or filling? Let's do without controversy, but at the same time we will learn how to prepare such amazing fillings that no one will doubt the correct answer to this question!

Do you think pies are tasty, but corny? Do you think there is nowhere to turn around in this case? Do you think that you have mastered a couple of recipes and completed a minimum personal task? You are wrong many times! Pies are art. You can cook pies for a month - and not repeat yourself, do not fall into monotony, do not slide down to .... Don't believe? But in vain! Look, here's a topic for you - filling for pies: 15 sweet and the same number of savory fillings - already, consider, the plan for the next 30 days is ready. And if you also include different types of dough in it ... In general, you are guaranteed a pie paradise!

15 savory pie fillings

1. Mushrooms

Simple champignons, royal white, playful mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point - you need to understand that before wrapping the mushrooms in the dough, they must already undergo a complete heat treatment (with the exception, of course, of those species that can be eaten raw).

And yes, mushrooms without onions are boring - don't forget that. In addition, you can mix them with potatoes, eggs, beans, meat.

2. Meat, sausage, ham, boiled pork

If you just stuff the meat into the dough, you are unlikely to get delicious pies, no matter how expensive the original product is. But if you mix it with cheese or fried onions, eggs and herbs, add bell pepper or a little cauliflower, it will come out very great!

Meat is satisfying, but, as a rule, quite dry, so it is necessary to dilute it with something juicy and neutral. Boiled beef and lots and lots of fried onions are a classic filling for pies. Chicken fillet and cheese with herbs are almost the same classics. In general, it is quite possible to mix any kind of meat with any vegetable-cheese, and it will be great. The main thing is not to be afraid of experiments.

Do not forget that, among other things, meat (as well as boiled pork, ham or sausage) in the filling for pies goes well with mushrooms, beans, potatoes, cereals.

3 eggs

The most common hard-boiled eggs can be chopped into cubes and mixed with fried onions, salt and pepper. Nothing superfluous, but how delicious it turns out! Surprisingly, such a filling for pies subtly smacks of mushrooms.
Eggs go great with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, greens.

4. Leaver

Who doesn't love liver pies? Everyone loves pies with liver! Yes, sometimes there is a dismissive attitude towards this filling, however, most often it is due only to the fact that under industrial conditions the liver comes out of poor quality and suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, liver are well washed and thoroughly cleaned, the filling will be amazing.

And do not be greedy - add lots and lots of fried onions: it will be juicy and fragrant!

5. Potato

Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and fragrant - in general, the number one filling for pies! Baking with such a center turns out to be tender, soft, does not get stale for a long time and remains very tasty until the last day.

It is worth noting that if you want to diversify this filling, you can add mushrooms, meat, liver, cheese, broccoli to mashed potatoes.

6. Braised cabbage

Ordinary white cabbage is wonderful in pies! Cut into thin strips, fry and stew, salt and add pepper. Actually, science is not complicated. If you want a more interesting option, try adding tomato paste, fried onions or carrots, a little finely chopped prunes to the filling.

For a more luxurious option, cook braised cabbage with fried bacon, smoked sausages or ham.

7. Sauerkraut

Sauerkraut is often looked down upon as a rustic product, and in vain! After washing it and stewing it in vegetable oil, mix the mass with a boiled egg and lingonberries - you have an unrealistically fragrant, interesting in taste, amazing filling, non-standard, original and healthy.

Sauerkraut pies are certainly not an elegant gourmet dish, however, simple food often tastes better than any restaurant delights, don't forget that. And don't forget the sauerkraut!

8. Fish

No, no, we are not talking about salmon with trout, although, of course, they are also wonderful in pies. Let's take a completely budgetary hake or a slightly fatter mackerel, boil it and sort it into “spare parts” - separately bones, separately fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or heavy cream - and that's it, you can sculpt pies!

Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes do not interfere at all, you know.

9. Canned fish

There are no a couple of fish in the freezer, but do you want pies with fish filling? It doesn't matter, take out the canned food from the pantry, drain the oil, mix the sardine sardine with a boiled egg and fried onions and get an excellent filling. Budget, but still worth it.

10. Peas

It's simple - thick pea puree inside, garlic sauce outside. Nothing complicated, not a single expensive product, but what an unrealistically beautiful and incredibly wonderful result!

11. Greens, spinach

Of course, if you are a special lover of various herbs-ants, just chop the greens, spinach, sorrel, pour over with boiling water and, after mixing everything with a couple of tablespoons of vegetable oil and salt, put it into the dough.

However, you can go the other way. The same herbs and in the same huge quantities can be combined with a small amount of boiled eggs or cottage cheese - it will turn out unusually tasty. And useful.

12. Cheese

Perhaps cheese by itself is not the best filling for pies, however, combine it with other ingredients and the result will be breathtaking. The best option is to mix it with caramelized onions, and, as a base, it is not necessary to take high-quality Russian or expensive cheddar, ordinary processed cheese is quite suitable.

In addition to onions, cheese is combined with eggs, ham, sausage, herbs. It can be added to meat, fish, vegetables, but if you are in the mood for a predominantly cheese filling, limit yourself to eggs, herbs, and onions. Oh yes, add black pepper - it fits perfectly into the company.

13. Rice

Not, of course, not alone - rice in itself is quite boring and banal. But if you add finely chopped green onions to it, and cut a couple of chicken eggs with an orange rustic yolk, and sprinkle the whole thing with black fragrant pepper .... this is the stuffing! Filling for all toppings!

If desired, eggs can be replaced or supplemented with boiled meat, liver, canned fish.

14. Beans

Yes, beans are a great filling for pies. If by itself this product seems heavy and uninteresting to you, try mixing it with mashed potatoes, fried onions and carrots, mushrooms, and meat.

By the way, a very unexpected, but very interesting option is a sweet filling of beans and poppy seeds. Now we are not talking about this, but you put a tick in your mind.

15. Buckwheat

Wow, that's completely unconventional. But very, very tasty! Buckwheat porridge should be mixed with finely chopped, hard-boiled eggs, seasoned with a spoonful of vegetable oil, seasoned with salt, pepper and herbs. Great option for toppings!

In the presence of time-desire, eggs are easily replaced with boiled and minced liver (oh, how fragrant!) or meat (wow, how satisfying!).
And by the way, here's another unexpected component for you - pickled cucumber (highly desirable - barreled). Not with meat-liver, but with an egg - amazingly tasty! You will be dumbfounded.

15 sweet toppings for pies

1. Curd

One of the most common pie fillings. Cottage cheese gives the finished baking softness - it gives the dough its own moisture, so that the products are especially tender and tasty.

Cottage cheese goes well with raisins, small pieces of apples, it is wonderful with cinnamon and vanilla. Do not forget that for the best result, the sour-milk mass should be mixed with a chicken egg or yolk - this way the filling will be whole and will not spill out of the pie.

2. Jam, jam, jam

It only at first glance seems that hiding the jam in a pie is a matter of a couple of movements. In fact, the preparation of such products requires a certain skill and skill. Given that the consistency of jams and jams is usually thinner than standard fillings, it is necessary to additionally thicken the sweet fruit and berry mass. To do this, you can take crackers or nuts. If you don’t want to “darken” the taste of jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, you will have to tinker with shaping to keep the jam in the dough.

If the filling is completely liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.

3. Fresh apples

Oh, how pies with apple filling smell! It seems that there is no more beautiful aroma than the thick smell of antonovka, stretching like a viscous train around the apartment ...

You can put a large piece of an apple in the pies, you can cut the fruit into cubes. It is worth adding a little sugar to the filling - as a rule, even sweet varieties give sourness after heat treatment, so additional sweetness does not hurt. Do not forget that due to the large amount of iron, apples quickly darken - if you are not satisfied with such anti-aesthetics, sprinkle the finished filling with lemon juice.

To diversify the standard apple filling, you can add cinnamon, a little grated chocolate, nuts, poppy seeds, raisins, orange or lemon zest. In addition, apples go well with pumpkin, pears, cherries, blueberries, currants, apricots. Absolutely not familiar to us, but a very interesting and worthwhile option - apples with ginger. Fans of experiments can try mixing apples with grated carrots.

4. Currant

The currant itself inside the pies is, of course, delicious, however, this berry is best revealed in the company of chocolate. Black beads should be washed and dried, and then mixed with finely chopped chocolate, adding a little sugar if desired. A wonderful juicy filling, fresh, summery and delicious.

A special “zest” is to add a finely chopped mint leaf to the filling for pies with currants. Amazing!

3. Strawberry

In the process of baking or frying pies, strawberries will give a lot of juice, so before you hide the berries in the dough, be sure to mix them with starch. For the same reason, it is worth choosing small strawberries, and not cutting large berries into pieces.

Strawberries are very pleasant with cottage cheese, rhubarb, chocolate chips, cherries, raspberries.

5. Raisins, dried apricots, prunes and other dried fruits

Luxurious, believe me! It turns out a kind of candy in the dough - sweet, amazing, colorful.

Dried apricots, raisins, prunes, dates, dried cherries, dried cranberries and other berries and fruits must be scalded with boiling water and dried, after which they can be ground into minced meat using a meat grinder or a bender, or finely chopped by hand. As a result, you will get a plastic mass that can be molded into balls and easily wrapped in dough.

If desired, you can add coconut flakes, orange or lemon zest, fresh apple, nuts to the dried fruit filling.

6. Nuts

Come on, inspect the pantry lockers - there must have been some nuts lying around. Got walnuts? Excellent. Got some hazelnuts? Great. Did you get almonds from the bins? Generally great. We send all this wealth to the blender bowl, pour hot and thick sugar syrup and get an excellent filling for pies. However, with one "but".

The nut mass itself is, of course, unusually tasty and rich, however, it is rather heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. Such a mass goes well with cottage cheese, grated apple, whipped proteins, honey. In addition, nut filling for pies can be flavored with bright-tasting alcohol, lemon zest, cinnamon.

7. Poppy

Poppy filling for pies is a luxury, not otherwise! Boil the beautiful blue-black seeds in a small amount of milk, and then pass through a meat grinder several times. Add sugar to taste - ready, you can sculpt pies.

Poppy filling goes well with chopped nuts, raisins, dried apricots. In addition, it can be combined with curd filling, apple, nut.

8. Bananas

A completely non-standard option, not familiar to our latitudes, nevertheless, it has the right, if not for a full-fledged existence, then at least for periodic guests in your home.

It is characteristic that after baking, sweet and often even sugary bananas acquire a stable sour bite, so this should be taken into account. Obviously, a simple solution is to add sugar to the filling, however, in this case, it is better to use sweet yeast dough, and it should be rolled out thinner.

To prepare the filling, bananas need to be peeled, cut lengthwise into plates, and then chopped into cubes. If desired, they can be sprinkled with vanilla sugar or mixed with natural vanilla.

Pies with bananas are best served warm - after cooling, the sour taste intensifies, and the filling darkens.

9. Cherry

Cherry is one of the classic fillings for pies. With this berry, very bright-tasting, fragrant pastries come out. To prevent the juice from flowing out of the products, starch must be added to the filling.

Cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for a pound of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).

When forming pies, special attention should be paid to carefully fastening the edges of the dough - during heat treatment, cherries release a lot of juice, which strives to run out.

10. Pears

Pears are rarely used as a filling for pies - and completely in vain! Fragrant, tender, delicious, magical - these are the few words that characterize this option.

The recipe is simple - clean, remove the core, cut into pieces. Pear pairs perfectly with vanilla. A very, very worthy option is a pear with coffee (ground, a little, just for flavor). Nuts, poppy seeds, coconut flakes will help you further diversify the pear filling.

11. Plums

Very autumn stuff! Pies with plums smell of the last warmth, October tartness and caress of rare sunlight.

To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the stone and cut into small pieces. Be sure to add some cinnamon and sugar to the plums.

12. Custard

Gentle, affectionate, velvety - it's about custard pies! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just cook it in a thicker version than usual - solely for the convenience of forming pies. If you don't want to make the custard taste simpler (because of the extra flour or starch), you can boil a regular custard and then freeze it in ice molds: such cubes are easier to hide in the dough than a liquid mass.

Do not be greedy and add a little chopped almonds to the custard - the pies will turn out to be unrealistically fragrant!

13. Sorrel

Yes, yes, in the minds of most people there is a belief that sorrel is a plant for borscht and salads, but not for sweet pies, however, sometimes it’s worth fighting your stereotypes and just decisively taking a step towards the unknown.

Before you hide the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer in butter (be careful, do not overdo it - the sorrel can quickly turn into a mushy puree). Do not mix the resulting mass with sugar - it will quickly flow: it is better to put a small amount of granulated sugar on the dough, then spread the sorrel, sprinkle sugar on top again, then cover with dough.

Try to cook pies with sorrel filling on cottage cheese dough - it will not “crush” its taste like, for example, yeast, but, on the contrary, it will emphasize favorably.

14. Condensed milk

Sweet! Maybe even too sweet, but when it comes to pies, any sensible thoughts must go into the background and give way to pleasure.

As a filling, alas, only boiled condensed milk is suitable - the usual white, standard and most familiar, it simply will not stay inside the dough, moreover, it will run away even at the molding stage, without reaching the pan.

If desired, condensed milk can be mixed with crushed cookies (any one of your choice - from the pretentious "Savoyardi" to the budget "Zoological".

15. Chocolate and candy

Oh how much kids love this pie filling! Put a slice of chocolate (black, milk, white) on a piece of dough, close and fasten. Easy peasy!

It is very, very good to add berries to this option - strawberries, raspberries, currants go well with chocolate. For those who are older, you can slightly sprinkle the filling with instant coffee.

Of course, it’s not necessary to talk about some kind of sophistication or usefulness in the case of candy filling, however, try to pronounce the expression “candy pies” in front of the children - when you see how the eyes of your boys and girls light up, you will cast aside all doubts. "Korovka", any toffees, chocolate bars and even caramels - pies with sweets come out crazy delicious!

Well, are you ready to start a marathon for making pies with a variety of fillings? Get inspired, get positive, get ideas and share your favorite options in the comments. Delicious pies for you!