Meat filling for pies. Meat filling for boiled meat pies

Pies with minced meat are one of the traditional Russian dishes. They are prepared from yeast, sponge, puff pastry. Minced meat, like dough, can be purchased at the store. But you will get the most delicious pies if you make them yourself.

Classic minced meat pies

Products for the test:

0.8 kg flour;
a glass of milk;
3 chicken eggs;
half a glass of oil;
65 ml of heated water;
50 g sugar;
1 tsp. salt;
7 g active dry yeast;
3 cups sunflower oil for frying.

Minced meat filling for pies:

0.7 kg ground beef;
head onions;
dried dill and black pepper;
spoon of salt.

Cooking instructions:

Fry the minced meat in a dry frying pan until it changes color. Drain off unnecessary fat.
Chop the onion and add to the minced meat. Simmer until the onion becomes transparent. Salt and pepper, add dill. Remove for a while to allow the filling to cool.
Place the yeast dissolved in water in a warm place until foam forms.
Heat the milk over low heat. Whisk all the time, add eggs, butter and salt with sugar one by one. Remove from the stove.
Place half of the flour in a deep container and slowly pour into the liquid with milk. Then the remaining flour and yeast one by one, stirring all the time. Knead the dough until it stops sticking. If there is not enough flour, add more. Cover the bowl with the dough and put it in a warm place. It should double in size.
Sprinkle the table with a little flour and lay out the finished dough. Divide it into golf ball sized pieces and roll out into 15cm long flatbreads.
Place a large spoonful of minced meat on each. Pinch tightly, cover the prepared pies and leave for 10 minutes.
Heat oil to 190 C in a deep frying pan. Fry until golden brown on both sides. Cover the dish with paper napkins and place the baked goods.

Tip: when frying pies in oil, you should put napkins after each layer so that excess is absorbed.

With rice added to the filling

What you will need:

half a kilo of minced meat from any meat;
200 g rice;
2 medium onions;
pepper and salt;
sunflower oil.

Prepare the dough as in the previous recipe.

Pies with minced meat and rice:

Make the dough and set aside to rise.
Cook the rice in salted water until tender. Leave until cool.
Chop the onion into small cubes and fry for a couple of minutes. Throw in the minced meat, add pepper and salt, cook for at least 20 minutes.
Add rice to the minced meat, mix the filling and remove from the stove, leave until cool.
Make flatbreads from the dough, fill with filling and seal the edges.
Fry as in the previous recipe. Place on a plate with napkins.

From puff pastry

What to make the dough from:

kilo of flour;
0.8 kg margarine;
350 ml cold water;
2 eggs;
spoon of salt;
2 more tablespoons of vinegar.

Filling:

0.4 kg minced meat;
2 eggs;
bulb;
salt and pepper.

Meat pies made from puff pastry:

Break eggs into a bowl, add salt and vinegar, stir. Pour water and make a uniform liquid. Place in the refrigerator.
Pour flour onto the table. Sometimes dip margarine into it and grate it on a large grater. Finally, mix flour and margarine.
Make a slide with a small hole in it. Pour in the liquid part little by little and quickly make a dough. It cannot be kneaded: it must be lifted from the edges to the middle, folded and pressed.
Collect the remaining pieces, add to the ball of dough and make a rectangular piece. Place in the refrigerator for 2 hours. The ideal time is 10-12 hours.
Chop the onion into cubes and combine with minced meat. Add salt and pepper, beat in 1 egg and stir until smooth.
Remove the dough from the refrigerator, roll out and cut into squares. Divide the remaining egg into white and yolk.
Grease the edges of the squares with egg white, add the minced meat and make triangular pies. Make a couple of cuts on top. Lay parchment paper on a baking sheet and distribute the pies.
Brush the top of the dough with yolk, then the color will be golden brown. Bake in the oven at 190 C for 40 minutes and serve immediately after readiness.

Oven-baked meat pies

Ingredients for the dough:

270 ml milk;
kilo of flour;
2 spoons of dry yeast;
70 ml sunflower oil;
1 egg;
20 g sugar;
7 g salt.

For filling:

0.9 kg of minced lamb and beef;
1 onion;
2 carrots;
vegetable oil;
5 g salt;
3 g ground pepper;
yolk to brush the top.

Recipe for minced pies in the oven:

Combine warmed milk with yeast. Beat in the egg, add sugar and salt. Make a homogeneous composition.
Add flour little by little and knead into an elastic dough. Add oil and knead again. Place in a warm place for an hour, knead 1-2 times.
Chop the onion finely, pass the carrots through a coarse grater. Heat the frying pan and fry the onion for a couple of minutes, add the carrots, then the minced meat. Add salt and pepper, simmer until done.
Place minced meat on the formed dough cakes. Make pies, place on a baking sheet and brush with yolk solution.
Cook at 200 C for 20 minutes.

With minced chicken

Ingredients for filling:

a kilo of boneless chicken;
3 onions;
4 cloves of garlic;
a spoonful of salt and pepper.

Recipe for pies with minced chicken:

Make yeast dough.
Place the chicken in a meat grinder, along with the garlic and onions. Salt and pepper.
Fry in sunflower oil and cool.
Make rounds of dough and fill. Pinch the edges.
Grease the mold and distribute the pies over it. Brush with strong tea for a golden brown crust. Cook for 40 minutes at 180 C.

How to deliciously fry with cabbage

What you need for the internals:

a small head of cabbage;
1 onion;
half a kilo of minced pork;
pepper, salt;
sunflower oil.

Pies with minced meat and cabbage:

Make the yeast dough from the first recipe and leave for a couple of hours.
Finely chop the cabbage and part of the onion and fry for 10 minutes. Add pepper and salt, simmer over low heat until done.
In another pan, fry the minced meat and remaining onion. Combine with cabbage.

What to make the dough from:

2 kg of potatoes;
100 g wheat flour;
2 eggs;
2 tbsp. l. corn flour;
3 tbsp. l. sunflower oil.

Filling:

half a kilo of minced veal;
70 ml vegetable broth;
1 onion;
2 tablespoons olive oil;
spices, salt.

How to make potato pies with minced meat:

Heat the oven and bake the washed potatoes for 45 minutes at 200 C. Cool and break into pieces.
Mix it with the egg, 2/3 of the wheat flour and place in a blender.
Chop the onion into small cubes and grind the spices into powder. Fry the onion and seasonings, after 1-2 minutes add the minced meat, then the broth and simmer for a quarter of an hour. Add salt.
Distribute the remaining flour on the table. Make flat rounds from potato dough, fill with minced meat and form into round pies.
Heat the oil, roll the pies in corn flour and fry.

Homemade baking is something special that gives your home a special aroma and atmosphere. Perhaps there is nothing tastier than juicy pies. They are very tasty and satisfying. Each nation has its own recipes for meat pies. Of course, not all of them are easy to implement. Some of them require a lot of time and effort to prepare. However, among all the diversity one can now find simple recipe s of simple meat pies that modern housewives happily use.

If you are planning to cook a pie with meat filling, then you should use the recommendations of experienced chefs:

Flour should always be sifted as the dough will be much fluffier.
Some recipes suggest using margarine. However, it is better to take oil. Then the pie will not only be much tastier, but also healthier.
There are recipes using mayonnaise. Try replacing it with kefir, full-fat sour cream or natural yogurt.
The meat filling is very important for the pie. Much of the success of baking depends on it, although the dough also plays a role. You can use absolutely any meat for the filling. The main thing is that it is not too greasy.
Dry chicken meat can be softened by adding three tablespoons of heavy cream or a piece of butter to the minced meat.
It is convenient to bake meat pies on parchment, on a silicone mat or on foil, since the baked goods will never stick to the bottom or burn.
If you notice that the surface of the baked goods has begun to burn, and the end of cooking is far enough away, you can cover the cake with foil.
The top of the baked goods should always be pierced with a fork or toothpick. This simple method will prevent the cake from bursting during baking.
The finished product must be removed from the oven and left to cool, covered with a towel.
Yeast pies are best eaten when they have cooled down.

Bulk pie

There are a variety of recipes for pies in the oven with meat filling. Among them, the most popular are those that are easy to implement. Not always, in a fast paced life, we have the opportunity to devote a lot of time to preparing even the most delicious dish. One of the fastest options can be considered aspic pie.

Ingredients:

three tbsp. l. sour cream and mayonnaise;
flour (275 g);
four eggs;
cheese (135 g);
soda;
vinegar.

Meat filling for pie:

meat (330 g);
champignons (230 g);
bulb;
vegetable oil;
spices and salt.

To prepare minced meat, you will definitely need onions. We peel it, chop it and fry it in vegetable oil. Then add chopped mushrooms. Simmer the mixture over medium heat until complete disappearance liquids. Then add the meat minced in a meat grinder and fry it for ten minutes. This minced meat is very tasty. We leave it to cool and begin preparing the dough.

Beat the eggs, adding grated cheese, sour cream, mayonnaise, flour and soda. The result is a homogeneous mass. Grease the bottom of the mold with oil and pour out half of the dough. We spread the minced meat and fill the layer of dough again. The meat pie cooks in the oven in just over half an hour.

Ossetian pies

Ossetian pies are known far beyond the borders of Ossetia itself, where a woman who knows how to cook very tasty national pastries is considered a good housewife. The meat filling for Ossetian pies is always prepared on the basis of beef. Ideally, you can use mixed minced meat. There are other fillings for national baked goods, for example: cheese, potatoes, beet leaves.

Ingredients:

kefir (230 ml);
flour (420 g);
dry yeast (two tsp);
soda;
salt;
vegetable oil;
minced beef (410 g);
ground pepper;
a bunch of cilantro;
garlic.

We will prepare the dough using warm kefir. Add soda to it and wait until foam appears. If ayran is used as a basis, then soda is not used. Pour sifted flour into a bowl, add yeast, salt, vegetable oil and kefir. Knead the dough and let it sit. It will rise and increase in volume. You just need to cover it with film or a towel.

We will use minced beef as the filling for the yeast pie. Add pepper, salt, cilantro, garlic to it. You can also add cheese.

Divide the dough into five equal parts, roll each of them into a round ball. Let the pieces stand for another fifteen minutes. After the specified time, we begin to roll out round cakes, in the center of which we place the minced meat. The amount of filling should be the same as the amount of dough. Next, close the edges to the center and roll out the cake. A hole is made in the middle of the cake to allow steam to escape.

Bake the flatbreads in the oven for up to forty minutes. Pies with Ossetian cheese are prepared a little faster.

The finished cakes are generously greased with oil and stacked one on top of the other.

Potato and minced meat

For a meat pie, the filling is very important. The tastier it is, the better the dish you will get. Good recipe minced meat filling allows you to prepare unforgettably tasty and aromatic baked goods. According to experienced chefs, potato-meat mass is the best option for pies.

Ingredients:

minced minced meat (420 g);
two potatoes;
bulb;
salt;
ground pepper.

Peel the potatoes, wash them and cut them into small cubes. It is thanks to this vegetable that the minced meat is very tender. Next, cut a large onion into small cubes. You should not put it through a meat grinder, because then the baked goods will not be juicy.

Next, mix the prepared minced pork with potatoes and onions. Our housewives most often prefer to use pork as the basis for the filling. This is due to the fact that its meat is tender and quite fatty, and therefore perfect for savory dough.

Add pepper and salt to the minced meat, then knead it. If you want to get an even juicier dough, you can add a little water. As you can see, the meat filling recipe is simple.

Boiled meat filling

The good thing about this meat pie filling is that you can add liver to it to add a new flavor. In addition, you can enter other ingredients, each time receiving new option(boiled egg, rice, cheese, boiled rice, etc.).

To prepare the filling for a meat pie, you need to leave a couple of spoons of the broth in which the meat was cooked. The finished mass should not be dry, but at the same time, you should not overdo it with liquid. A filling that is dry will not taste good in the pie, and a filling that is too wet will prevent the dough from rising.

Ingredients: carrots, boiled meat, onions, vegetable oil, broth (5 tbsp.), black pepper, salt.

The finished product must be crushed. All available options are suitable for this: a blender, a meat grinder or a knife. Cut the onion into small cubes and grate the carrots. Fry vegetables in vegetable oil. As soon as they acquire a golden hue, add meat to them and cook for a few more minutes. Since we have already boiled the meat in advance, it makes no sense to simmer it on the fire for a long time. Mix the filling well and add a little broth. It should be moderately moist, but not too liquid. Add salt, herbs and spices. Based on this minced meat, you can cook any meat pie in the oven or even pies.

Pie with boiled meat

This recipe for minced meat pie is designed for using ready-boiled meat.

Ingredients:

butter (220 g);
sour cream (220 g);
soda;
egg;
flour (three glasses);
salt;
sugar (3 tbsp.).

For filling:

bulb;
lean pork (you can take veal);
pepper;
salt.

Before preparing the pie, the meat must be boiled in lightly salted water. After this, it is passed through a meat grinder along with fried onions. Spices and salt are added to the filling. You can also add a few tablespoons of broth for extra juiciness.

When the minced meat is ready, you can start preparing the dough. We drown butter and leave it to cool. Add soda to sour cream. Beat the whites with sugar, and then gradually add the yolks. Add sour cream and melted butter to the egg mixture. Gradually add flour in portions and knead the dough. We divide it into two equal parts. We roll out one of them on parchment and place it together on a baking sheet. Place the minced meat on top and cover the pie with a second layer of rolled out dough. The edges are closed and the pie is sent to the oven. It turns out very juicy.

Country pie

The recipe for minced meat pie, made with potato dough, is incredibly tasty.

Ingredients:

flour (160 g);
potatoes (160 g);
butter (120 g);
minced meat (530 g);
sweet pepper (3 pcs.);
two tomatoes;
ground paprika;
cheese (120 g).

Boil the potatoes and turn them into puree. Next, add butter, salt and flour into it, kneading the dough.

Fry sweet peppers and onions in vegetable oil until golden brown. Next, remove the vegetables onto a plate, and fry the minced meat in the same oil until half-cooked. Add vegetables, pepper, salt and paprika to the mixture.

Roll out the dough into a layer and place it on a baking sheet. Place minced meat and tomatoes cut into slices on top. Sprinkle everything with cheese. The pie takes about forty minutes to prepare.

Puff pastry meat pie

Layered pie with meat filling is prepared on the basis of yeast-free puff pastry. The baked goods turn out tasty and juicy. The pie is good for those on a diet, since it does not contain as much dough as its yeast counterparts.

Ingredients:

minced chicken (you can use any type of meat, 530 g);
potatoes (270 g);
puff pastry (440 g);
garlic;
sesame;
egg;
salt;
ground pepper.

You can use any meat to make the pie. With mixed minced pork and beef, the baked goods are more filling and nutritious. And for more easy option You can use chicken filling.

Transfer the prepared minced meat into a container, add salt, pepper and egg. Mix the mixture thoroughly with your hands. Peel and chop the potatoes on a grater or in a food processor, chop the onion quite coarsely. We transfer the vegetables into the minced meat and mix everything again.

We take out the finished product puff pastry, which can be purchased at any supermarket. If it is formed in the form of one sheet, divide it into two equal parts. Place one layer on a baking sheet and apply the meat filling on it. Cover the top with a second sheet of dough and pinch the edges. Sprinkle the pie with sesame seeds and bake. Baking takes no more than 50 minutes to prepare. It can be served not only hot, but also chilled.

"Burek in Serbian"

Burek pie recipes are very popular in countries such as Greece and Türkiye. We suggest trying the Serbian version.

Ingredients:

water (320 ml);
flour (three glasses);
salt;
garlic,
minced meat (180 g);
salt pepper;
cheese (you can take Adyghe cheese, feta cheese or hard varieties, 120 g);
greenery.

Let's start cooking with the dough. In a wide container, mix flour, salt, add water. Knead the dough and then leave it for a couple of hours. Then we divide the mass into equal parts, rolling each of them into a ball. We wet our hands vegetable oil and form cakes. We put them in a pile and leave them to rest.

In the meantime, let's start preparing the filling. Add garlic, onion, pepper, parsley, and salt to the minced meat. Grind the cheese using a grater.

After half an hour we return to the flatbreads. We spread each one so as to maximize its diameter. Next, use your hands to stretch the edges of the dough so that it becomes transparent. We fold this piece into an envelope and leave it, from which we will form the bottom of the burka.

Now we take a new flat cake, roll it out, and put the “bottom” we just prepared in the middle. Place cheese and minced meat on top. We wrap the edges with an envelope. We do the same with the rest of the flatbreads. Lubricate each burek with vegetable oil mixed with chopped herbs and garlic. The pie is baked in the oven for about 20 minutes.

Lavash pie

You can make an excellent multi-layer pie from pita bread. It is filled with a mixture of rice, mushrooms, chicken fillet and cheese. And the topping of the culinary masterpiece is the creamy filling. The pie is very rich, has a lot of filling, and its taste is very reminiscent of julienne.

Ingredients:

one thin pita bread;
chicken fillet (420 g);
mushrooms (380 g);
cream (120 ml);
rice (140 g);
tomato;
salt;
cheese (180 g);
basil.

For filling:

flour (2 tbsp);
two eggs;
cream (230 ml);
garlic powder;
basil.

Fry the chopped onion in a frying pan until golden brown, add finely chopped chicken fillet, fry everything together for about five minutes. Next, add the chopped mushrooms. You can use champignons or any wild mushrooms. Simmer everything together for another ten minutes, and then add cream and basil. After a couple of minutes, turn off the heat.

Wash the rice and boil until tender, then add it to the minced meat and mix. Cut the Armenian lavash sheet into pieces that fit your baking dish. We place one sheet on its bottom, apply a layer of filling on it, sprinkle it with cheese. Next, lay out the remaining parts of the pita bread in layers, alternating them with minced meat. On top sheet lay out the tomato, cut into slices.

In a bowl, mix all the ingredients for the filling, then pour the finished mixture on top of the pie. Decorate the dish with cheese shavings. Bake the pie for about 35 minutes until a delicious crust appears. Let it cool slightly in the mold, then remove it from it and serve.

Open meat pie

We offer a simple option for preparing an open meat pie with peppers and tomatoes.

Ingredients:

pork shoulder (530 g);
tomatoes (280 g);
bell pepper (three pcs.);
heavy cream (380 ml.);
four eggs;
three onions;
cheese (130 g);
2 tbsp. l. tomato;
a teaspoon of dry thyme;
pepper, sunflower oil;
1/2 tsp. nutmeg.

Wash the potatoes, dry them and wrap them in foil. Together with the peppers, bake them in an oven preheated to 200 degrees. If the potatoes should be kept until cooked, then we take out the pepper as soon as the skin begins to peel off. Next, we clean it and cut it into pieces. Dip the tomatoes in boiling water, remove the skin and cut into any shape. Grind the onion and meat. Cut the butter into cubes and place it on a plate in the refrigerator. Next we need a saucepan. Fry the onion in vegetable oil. After it turns golden, add meat to it and fry until cooked. Salt the minced meat, add thyme, then add pepper and tomatoes. Mix everything. At the very end we put tomato paste, simmer for a few minutes and turn off the heat. Cover the saucepan with a lid and leave the filling to cool.

The potatoes are already ready by then. We clean it and grind it on a grater. Add flour to it (a glass of flour goes for one pie) and a teaspoon of salt. Add the egg and butter from the refrigerator to the potato mixture. Next, knead the potato dough with your hands. Roll it out into a layer of the required size and place it in the mold, closing side surfaces. Place all the filling on top.

As a filling we use a mixture of two eggs and cream. Add nutmeg to the mixture and pour it onto the pie. At 200 degrees, the pie is cooked for at least thirty minutes. You can sprinkle the baked goods on top with grated cheese and put them in the oven for five minutes to get a beautiful crust.

with minced meat

Ingredients:

minced pork (480 g);
greenery;
three eggs;
carrot;
two large potatoes;
kefir;
salt;
flour (280 g);
baking powder;
sugar (3 tbsp.).

Cut the carrots into circles and the onions into rings, taking them apart. Fry the vegetables in a frying pan, then add the prepared minced meat to them. The mass must be simmered until fully cooked.

Meanwhile, peel the potatoes and cut them into thin slices.

Mix flour with eggs, add baking powder, sugar and salt. Mix the ingredients and add milk or kefir. The consistency of the dough should resemble sour cream, since we will be pouring it into the products.

Place part of the potatoes on the bottom of the mold or baking sheet, put all the filling from the frying pan on top, and then the other half of the potatoes. Salt and pepper the mixture, add chopped herbs. Pour batter on top. Cook the pie at 200 degrees for at least forty minutes. After finishing the baking process, do not rush to take out the pan, let it sit in the oven for a little longer.

In Russia, special attention has always been paid to pies and pies - they were prepared both on the occasion of birthdays and for funeral dinners, and in general there was rarely a holiday without this dish.

They say that the famous German traveler Adam Olearius, having arrived in Russia at the beginning of the 17th century, wrote that “by the way, they (the Russians) have a special type of cookie, like pate, or rather pfapkuchene, which they call “pie”; These pies are the size of a wedge of butter, but somewhat larger and oblong. They give them a filling of finely chopped fish or meat and onions and bake them in cow's oil, and during fasting in vegetable oil; their taste is not without pleasantness. They each treat their guest with this dish if he intends to receive it well.”

Without a pancake, it’s not Maslenitsa; without a pie, it’s not a birthday party. A pie on the table means a holiday in the house. The hut is not red in its corners, but red in its pies. Eat the pies and watch the hostess! The importance, significance and value of this dish can be fully experienced by remembering just a few old proverbs. Whether you want to receive a guest well or not, you should learn how to cook pies, at least just for yourself and your family. Even if we do not take into account the ritual and semantic content of the pies, we can still say that this is an incredibly tasty, beautiful and wonderful dish.

These are the pies, my dears. Let's go to the kitchen.
I will tell and show in great detail how to make the right yeast dough for pies and how to sculpt and bake delicious meat pies in the oven.

Ingredients

For yeast dough for pies:

250 ml water
2 tsp. dry yeast
2 tbsp. l. Sahara
1 tsp. salt
3 tbsp. l. vegetable oil
1 egg
4 cups flour

For the meat filling for the pies:

300 g boiled meat
4 onions
salt, pepper to taste
vegetable oil for frying onions
1 egg for greasing pies (can be replaced with strong sweet tea, butter, sugar syrup)

How to cook meat pies from yeast dough in the oven

The water should be warm - this is secret number one. Not hot, not room temperature, but comfortably warm - I put my finger in it, it should feel good and pleasant. If your finger is happy, add yeast, sugar and salt.

After the yeast has dissolved, add vegetable oil and an egg to the water. I stir – without fanaticism, just so that the egg is distributed evenly throughout the liquid.

By the way, I’ll immediately clarify that from the above ingredients you get exactly one standard baking sheet with pies.

I sift through half the flour.

And I mix it - it turns out to be a viscous mass, which is better not to touch with your hands: you won’t wash it off.

I add the second half of the flour gradually, continuing to knead the dough. Sometimes it turns out that a little less than the stated amount is required - you need to feel the yeast dough. If you don’t have experience, don’t be embarrassed, add all the flour, it won’t be bad, don’t worry, the dough may just turn out a little denser.

Once you've added all the flour, I recommend kneading the dough a little more - it loves hugs, pats and close contact. The result is a soft, quite pleasant dough. It should be rounded and placed in a bowl.
Cover the bowl with a towel and place in a warm place. IN winter period- near the battery, in the summer - near a closed window through which sunlight falls.

While the dough is doing its thing, I create the filling.

This time I had boiled beef - it was minced in a meat grinder.

Finely chopped the onion.

And fried in vegetable oil until golden.

I mixed everything. Ready. If desired, you can add greens, boiled egg, rice. The most important thing is not to ignore the onion, it gives the filling juiciness, without it the pies will be dry and tasteless.

Depending on the room temperature, after 1-2 hours the dough will double in volume. Time to make pies!

I love round shape– it is especially harmonious. Besides, I like pies small size– for 3-4 bites. Of course, the process of sculpting such beauties takes a little longer than usual, but it's worth it!

If you don’t have a full hand and you doubt that you can divide the dough into relatively equal pieces, use an ordinary culinary scale - with them it’s quite easy and quick to turn a large piece of dough into small balls.

I first divide all the dough, and then start sculpting - it’s faster and more convenient.

To make the pie round, I knead the ball of dough with my fingers into a small cake.

Place a spoonful of filling in the middle.

I fasten the opposite edges.

And the other two are opposite.

And then I lift the rest up, forming a “knot”.

I pinch it well.

And place it on a greased (or lined with paper) baking sheet, seam side down.

I make all the remaining pies in the same way.

Next is proofing. I usually turn the oven on at 100 degrees and put a baking sheet in it with the door slightly open. It turns out just right! If you don't trust your oven and yourself, leave it to proof in a warm place, covered with a towel.

After the meat pies have grown and increased significantly in volume, they can be placed in the oven for baking. If desired, you can brush the top of the dough with egg.

Done, you can put it in the oven!

I bake at 180 degrees for about 15 minutes.

I take it out, admire it and be sure to put it on a wooden board or in a wicker basket - the pies will “sweat” on the baking sheet. That's basically it. Isn't it difficult? I wish you smooth pies and delicious fillings!

About fillings for pies

The same yeast dough can also be used to make pies with any other filling. If you don't have meat on hand, try these options:

- cottage cheese, herbs and salt;
— cabbage – stewed fresh and stewed sauerkraut;
- mushrooms fried with onions;
- minced fish;
- rice, egg, fried onion;
- mashed potatoes with cracklings;
- pea mash.

Sweet pies made with this dough are no less tasty. You can do:

- cottage cheese, sour cream and sugar;
- cherries, sweet cherries, currants, strawberries, blueberries and any other berries;
— custard with vanilla or cinnamon;
- apple jam or any thick jam;
- grated pumpkin mixed with apple and carrots (or not mixed);
- nuts, honey and lemon;
- grated poppy seeds and raisins;
- dried apricots, prunes and any other dried fruits.

Bon appetit!

A wonderful opportunity to satisfy a slight hunger, please your family and remember your own childhood - pies with minced meat. Baked, fried, butter, puff or unleavened dough, they are beautiful in any design. Recipes for meat filling and dough are kept in family notebooks and passed down from generation to generation.

How to cook meat pies

Do you have a signature recipe for such baked goods? You know how to prepare meat pies so that they delight not only with their taste, but also with their beauty. appearance, mind-blowing aroma? If not, it's time to learn how to do it. First, decide on the type of dough, cooking method and filling. Various pastries are made from simple (unleavened), puff pastry and butter dough. Pies fried in vegetable oil are good. If they are stuffed raw minced meat- they are called whites. Pie dough can even be made from potatoes.

How to prepare meat filling

Have you decided what's outside? After this, you need to decide what it will be inner world your baking. The meat filling for pies is made from raw, fried or boiled beef, pork, and lamb. You can use poultry (turkey, chicken) or rabbit. Offal lovers will be pleased with simple and complex fillings with liver. Minced meat is often mixed with vegetables and some types of fruits, filling fried or baked pies with this mixture.

Should it be fried?

How many housewives - so many secrets. Some of them prefer to fry the minced meat for pies, others do not. Boiled meat in minced meat turns out tender, children eat baked goods with such filling with pleasure. Fried minced meat with the addition of spices and sautéed onions becomes more piquant. You can try the filling from raw meat, twisted and fried with onions in a frying pan. It is important to remember: when you start making pies, the filling must be cool.

Recipes

To find the best, try different things. Below are ten options for preparing the dough and filling. These are the basic recipes experienced housewives can change them by replacing some ingredients with analogues. Experiment with fillings to find out what your loved ones like best. Don't be afraid to try new, unusual doughs. Yeast-based, soda-based, puff pastry, unleavened, shortbread and even potato – each of them is worthy of becoming the basis of your baking. Choose your own recipe for pies, let your home smell of fresh baked goods more often.

In the oven

Number of servings: 6 (12 pieces).
Calorie content of the dish: 1200 kcal (different for each recipe)
Cuisine: Russian.
Difficulty: medium.

The simplest recipe for pies in the oven does not require expensive products. Everything you need will definitely be found in your kitchen. For the filling, use boiled beef or pork. You can completely or partially replace the meat pulp with liver (heart, lungs, liver are suitable). Make sure you have plenty of time to cook; the pie dough should rise well.

Ingredients:

wheat flour - about 700 g;
instant dry yeast – 1.5 tsp;
milk (water) – 1 glass;
sugar – 2 tbsp. l;
sunflower oil – 50 ml;
salt – 1 tsp;
boiled fillet – 0.3 kg;
onion – 1 pc.;
spices.

Cooking method:

Dissolve sugar and dry yeast in warm milk or water, let stand for 10-20 minutes. Add flour. The mixture should be similar to pancake batter. Add salt, vegetable oil (three tablespoons), stir. Gradually stir in all the remaining flour to form an elastic ball of dough. Cover it with a clean towel and leave for two hours.
While the dough is rising, prepare the filling. Twist the boiled fillet and peeled onion in a meat grinder or chop very finely. Fry the mixture using the remaining vegetable oil. Don't forget to add salt and spices.
Knead the risen dough with your hands and knead lightly. Tear small pieces from the ball, form them into circles 0.5-0.7 cm thick. This can be done simply with your fingers or use a rolling pin.
Carefully place a spoonful of cooled filling inside the workpiece, carefully fasten the edges, and place the products on a greased baking sheet.
Cover the baked pies with a towel and place in a warm place for 20 minutes.
Bake in an oven preheated to 180-200 degrees. Baking time – 20 minutes.

Fried

Cooking time: about 3 hours.
Calorie content of the dish: 242 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Belyashi, or fried pies with meat is a great way to satisfy hunger, warm up and get unprecedented pleasure. Their analogues exist in the kitchen customs of different peoples. In Russian traditions, they are served with soup, broth, and other hot first courses. There are people who like to eat them with sweet tea. The classic filling for pan-fried pies includes half and half beef and fatty pork, with the addition of onions and garlic, but this is not a requirement. Any high-quality minced meat is suitable for whites.

Ingredients:

wheat flour – 900 g;
milk – 0.5 l;
yeast – 50 g;
sugar – 2 tbsp. l.;
margarine – 200 g;
egg – 2 pcs.;
pork pulp – 250 g;
beef pulp – 250 g;
onion (large) – 1 pc.;
garlic – 2 cloves;
white loaf – 60 g;
kefir – 0.5 cups;
salt pepper.

Cooking method:

Make the dough: dissolve yeast, sugar and one glass of flour in heated milk. To ferment, leave the mixture warm for forty minutes. It should rise under cover (lid, film).
In the meantime, you need to prepare the minced meat. Chop the meat product together with the onion (you can use an electric meat grinder), mix. Soak the bread with kefir, add the mixture to the meat preparation. Salt and season with pepper.
Pour melted, cooled margarine, eggs into the dough, add flour. Knead the soft dough while stirring with a spoon. Then place the dough mixture from the bowl on the table, knead it with your hands, adding flour. The dough should become elastic. Cover it and leave it to rise in a warm place.
After an hour, you can form and fry the whites. Knead a small piece of dough with your fingers or roll it into a round cake. You need to place a spoonful of filling strictly in the middle of the workpiece. Seal the edges, pulling them towards the center to form a pouch. Give the bag a flat cake shape. There should be a small hole left on one side.
Place the whites in a frying pan with boiling oil first, the side with the hole. Fry over medium heat until desired brown color. Then turn the white meat over and keep it in the pan until the second half is cooked.
Place the products on a dish and cover with a clean cloth (towel). It is better to eat belyashi hot.

Puff

Cooking time: about 3 hours.
Number of servings: 8-10 (16-20 pieces).
Calorie content of the dish: 242 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Puff pastry is the pinnacle of home baking, you will have to tinker with it. But the time and effort spent will not be in vain: puff pastry pies will definitely delight your guests. Even a picky child will not become capricious at the sight of such a delicacy. Multi-layering is achieved by a special method of kneading the dough, when it is repeatedly folded and sandwiched with oil. This is how you can layer simple yeast or butter.

Ingredients:

wheat flour – 0.5 kg;
margarine – 400 g;
egg – 1 pc.;
salt – 1/2 tsp;
vinegar 7% – 1 tbsp. l.;
water from the refrigerator – 200 ml;
boiled chicken fillet – 2 pcs.;
onion – 1 pc.;
olive oil– 2 tbsp. l.;
greens (dill, parsley) - a small bunch.

Cooking method:

Break an egg into a bowl with measuring divisions, add salt, vinegar, and stir thoroughly. Add as much very cold water as needed to make 250 ml of mixture. Place the liquid in the refrigerator.
Pour half a kilo of flour directly onto the table. Using a coarse grater, grind the margarine. Dip it into flour more often as you grate. Mix the margarine shavings with all the flour.
Spoon the flour and margarine mixture into a mound, make a well in the top and carefully pour in the liquid from the refrigerator. Mix quickly and form a lump. It cannot be kneaded, only squeezed, collecting small fractions of margarine and flour from the table.
Keep the finished lump in the refrigerator for at least two hours (it is better to make the dough in advance, six or ten hours before).
Prepare the filling: twist the boiled fillet, fry along with finely chopped onion. Don’t forget to salt, season with spices and add chopped herbs to taste.
Cut a piece of dough, roll it into a layer, form pies of any shape and bake immediately.

Juicy

Cooking time: about 3 hours.
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Pies with minced meat in the oven turn out tasty and juicy. Raw meat, when baked, produces a lot of juice. Baked goods soaked in the middle and covered with a golden brown crust on top are not only fragrant, but also incredibly beautiful. Take the meat that you like best. Tender veal produces a dietary product suitable for baby food. Men will appreciate the pork neck filling, and poultry lovers can use minced chicken.

Ingredients:

wheat flour – 0.6 kg;
butter – 70 g;
pressed yeast – 25 g;
milk – 100 ml;
egg – 3 pcs.;
sugar – 2 tbsp. l.;
boneless pulp – 350 g;
salt – 1 tsp;
black pepper.

Cooking method:

Place the dough: dilute the yeast in heated milk (90 ml), add sugar, leave for 30-40 minutes.
Melt butter in 100 ml hot water, cool to 30 degrees. Add a couple of eggs, mix thoroughly.
In a deep bowl, combine the mixture with the dough. Adding flour in parts, knead a soft, elastic dough (it should stick a little to your hands).
Cover the dough with a cloth or film and leave it in a warm place to rise. You can continue working with it no earlier than an hour later.
Prepare the minced meat by grinding the meat and onions in a meat grinder twice. Salt, pepper, white of one egg. Add the remaining 10 ml of milk. The minced meat filling for the pies is ready.
Divide the dough into 10-12 koloboks of the same size, roll them out with a rolling pin, turning them into circles 5-7 mm thick. Place the meat preparation with a spoon, placing it in the center of the circle. Blind the edges to form a pie.
Using a silicone brush, brush the visible part of the pie with egg yolk and bake for 15-20 minutes. The ideal oven temperature is 190 degrees.

Yeast

Cooking time: about 3 hours.
Number of servings: 5-6 (10-12 pieces).
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

Classic yeast pies are produced at large enterprises, in small bakeries and at home. Step by step recipe with photos for such baking is popular and accessible. The dough described below is universal. It is used to bake buns, sweet and savory pies. It is also suitable for meat pies. For the filling, the pulp of any meat is boiled, twisted, and, if desired, fried with onions and spices.

Ingredients:

wheat flour - about 700 g;
dry yeast – 2 tsp;
sugar – 3 tbsp. l.;
salt – 1 tsp;
milk – 1 glass;
egg – 3 pcs.;
vegetable oil – 6 tbsp. l.;
minced meat – 0.5 kg;
onion – 1 pc.;
ground pepper.

Cooking method:

You can entrust the work of kneading dough to “professionals”. Use a bread machine or food processor with a dough kneading function; they will do this just as well as you.
If this is not possible, mix some of the sifted flour with yeast and sugar. Combine eggs, salt, milk, vegetable oil (three tablespoons), add flour and yeast to this, mix with a spoon.
Add the remaining flour and knead. You should have a tender, soft, but elastic dough. Leave it to rise for one hour.
Prepare the filling. Grind the boiled meat and onions in a meat grinder, fry, add salt and your favorite spices.
Form pies by tearing off a piece of dough, flattening it in the palm of your hand, filling with meat and pinching the edges.
Brush each pie with beaten egg. You can simply dip them in the egg mixture, but using a brush is more economical. Bake in a hot oven until beautifully golden brown.

With meat and rice

Number of servings: 5-6 (10-12 pieces).
Calorie content of the dish: 238 kcal.
Purpose: savory pastries, for the first course.
Cuisine: Russian.
Difficulty: medium.

To cook meat and rice pies in the oven, you can use any suitable dough: plain, yeast, puff pastry or even shortbread. Each of these baked goods will be different, but each will taste wonderful. Rice and meat complement each other perfectly, green onions brings this duet to perfection. Choose the dough to your taste - and get to work!

Ingredients:

wheat flour - about 700 g;
dry yeast – 2 tsp;
sugar – 3 tbsp. l.;
salt – 1 tsp;
milk – 1 glass;
egg – 3 pcs.;
vegetable oil – 3 tbsp. l.;
minced pork – 250 g;
boiled rice – 250 g;
bouillon cube – 1 pc.;
green onions – 5-6 pcs.;
ground pepper.

Cooking method:

Prepare the dough in a bread machine or food processor. To do this, pour liquid ingredients into a container (milk, two eggs, vegetable oil), pour dry ingredients on top (flour, sugar, two teaspoons of yeast and sugar). Turn on the “dough mixer” program.
Meanwhile, prepare the minced meat. Fry the minced meat in a frying pan. Fatty pork does not need additional oil for frying. In a non-stick frying pan, bring the meat to readiness, add the mashed bouillon cube and a little water, simmer for three minutes.
Mix the minced meat with boiled rice, add salt and pepper to taste. Chop the onion feathers and mix them with the minced meat.
Roll out the dough, cut out round pieces, put a large spoonful of filling into each, seal, gluing the edges together. Place seam side down on a greased baking sheet. You can give the pies a round or triangular shape.
Brush the pies with egg and bake until the crust is golden brown. The oven temperature should be at least 180 degrees. Baking time is about 40 minutes.

Open

Cooking time: about 2 hours.
Number of servings: 5-6 (10-12 pieces).
Calorie content of the dish: 251 kcal.
Cuisine: Tatar
Difficulty: medium.

These open meat pies are one of the... famous dishes Tatar cuisine. Echpochmak, as the Tatars call them, have a complex filling of meat, potatoes and onions. When baking, broth is added to them, which makes the pie amazingly tender. It is important to prepare the minced meat correctly: cut the meat and potatoes into small cubes, grate the onions on the fine side of a grater. The smaller the potato cubes, the more filling will fit into the echpochmak (and there should be a lot of it).

Ingredients:

premium wheat flour – 600 g;
milk – 1 glass;
margarine – 125 g;
dry yeast – 2 tsp;
sugar – 1 tbsp. l.;
lamb or beef pulp – 600 g;
potatoes – 500 g;
onion (large) – 2 pcs.;
butter – 100 g;
egg – 1 pc.;
broth – 2/3 cup;
salt pepper.

Cooking method:

Dissolve yeast and sugar in warm milk, add melted margarine and a little salt. Add flour little by little and knead into a thick dough.
Chop the meat, potatoes, grate the onions. Mix the filling ingredients, pour melted butter over the mixture, and stir. Use pepper as seasoning. Add salt to taste.
Roll out the dough, cut out round pieces. Place the filling in the middle of the flatbread and form a triangle out of it. Raise the edges of the dough towards the middle on three sides, mold, leaving a hole in the middle. You will get a triangular open pie.
Cover the holes with “lids” - pieces of dough; they will need to be removed later.
Carefully place the triangles on a baking sheet, brush with beaten egg, and bake.
10 minutes before the end of the process, remove the baking sheet from the oven, remove the “lids,” pour a couple of tablespoons of broth inside each pie, and return to finish baking. The total baking time is about 45 minutes, temperature is 180-200 degrees.

On kefir

Cooking time: up to 40 minutes.
Number of servings: 5-6 (10-12 pieces).
Calorie content of the dish: 234 kcal.
Cuisine: Russian
Difficulty: easy.

Quick yeast-free fried pies with kefir are an excellent solution if you need baked goods urgently. They are convenient to take with you on a picnic or put in a schoolchild or student’s lunchbox. Unlike yeast dough, kefir dough does not need long kneading, it does not need time to rise. For these pies, use minced boiled fillet to your taste. You can add fried onions, carrots or any fresh herbs to it.

Ingredients:

wheat flour – 600 g;
kefir – 300 ml;
soda – 1/3 tsp;
vegetable oil – 4 tbsp. l.;
sugar – 1 tsp;
salt – 1/3 tsp;
minced meat – 400-500 g.

Cooking method:

Pour flour into a bowl and make a well in the center. Mix kefir, butter, salt, sugar and soda. Gradually pour the resulting liquid into the flour, kneading the dough. It should stick slightly to your hands.
Roll out the dough into a layer, cut out blanks from it in the form of circles.
Place the filling in the center of the circle and form the product into the desired shape.
Fry the pies, turning them several times.
Place the finished pies in a container with a lid.

With cabbage

Number of servings: 5-6 (10-12 pieces).
Calorie content of the dish: 234 kcal.
Purpose: savory baked goods, for soup.
Cuisine: Russian
Difficulty: easy.

As a variation of the previous recipe, try making pies with cabbage and meat. To prevent the taste of meat from being “lost,” the proportion of cabbage should not exceed 50%. It is fried or stewed with onions, carrots, and tomatoes. You can use minced raw meat, which is fried and mixed with stewed vegetables. This filling harmonizes perfectly with kefir dough. For frying, use only refined oil.

Ingredients:

wheat flour – 600 g;
kefir – 300 ml;
vegetable oil – 4 tbsp. l.;
soda – 1/3 tsp;
sugar – 1 tsp;
salt – 1/3 tsp;
minced beef or lean pork – 250 g;
fried or stewed cabbage – 250 g;
salt, spices.

Cooking method:

Pour soda, salt, sugar into kefir and stir. Add vegetable oil. Pour this mixture little by little into the flour piled in a bowl, quickly mix into a lump of dough.
While you are making minced meat, do not let the dough dry out - pack it in a bag. Cling film is also suitable for this.
Fry the chopped meat in a frying pan until cooked, combine with stewed cabbage.
Using a rolling pin, roll out part of the dough into a layer 0.5-0.7 cm thick. Using a glass, cut out circles and fill them with meat and cabbage filling. Seal the edges of the pie tightly. Fry starting from the side where the seam is.
Place the finished pies in a pan, cover with a lid or film.

With potatoes

Cooking time: about an hour.
Number of servings: 5-6.
Calorie content of the dish: 187 kcal.
Purpose: breakfast, second course.
Cuisine: Russian
Difficulty: easy.

Meat and potato pies come in different varieties. This section will describe a recipe in which the dough is potato and the filling is meat. Such pies (they are called zrazy) are fried in oil and served with sour cream or mayonnaise. The basis of the dough can be thick mashed potatoes or boiled potatoes in their jackets, twisted in a meat grinder. Boiled meat, chopped and fried, is used as minced meat. Warm aromatic zrazy is a wonderful breakfast for the whole family.

Ingredients:

potatoes – 600 g;
egg – 2 pcs.;
boiled veal – 400 g;
onion – 1 pc.;
vegetable oil – 100 ml;
salt pepper.

Cooking method:

Boil the potatoes in their skins, peel them, and pass through a meat grinder. Add salt, eggs and knead until the mixture becomes homogeneous.
Chop the onion and grind the meat fillet in a meat grinder. Fry the onion in oil until golden brown, add the minced meat, continue frying for about five minutes. Don't forget to stir. Salt and season with pepper.
Divide the potato dough into 10-12 equal parts. Knead each piece in your palms to form a round cake. Place a spoonful of minced meat in the center and seal the edges to make a pie. To prevent the potato dough from sticking to your hands, grease them with vegetable oil.
Fry the zrazy over high heat on both sides.

With apple

Cooking time: about an hour.
Number of servings: 4-5 (8-10 pieces).
Calorie content of the dish: 217 kcal.
Purpose: savory baked goods.
Cuisine: Russian
Difficulty: easy.

Try cooking delicious pastries according to a recipe that many will find surprising and even strange. Pies with meat and apples are a dish worthy of a gourmet. It is important to choose the right variety of apples. Green, firm, and sour are best. Of the old varieties, Antonovka is ideal, and of the new ones, Granny Smith. Any dough can be used. If you have never tried pies with this filling, take a ready-made puff pastry.

Ingredients:

ready-made puff pastry – 0.5 kg;
minced pork – 0.5 kg;
butter – 30 g;
onion – 1 pc.;
green apple (large) – 1 pc.;
egg – 1 pc.;
salt pepper.

Cooking method:

Fry the onion in butter until browned. Add minced meat to the pan and fry until done. Salt and season with pepper.
Peel the apple and cut it into thin slices.
Roll out the dough. Divide it into 8-10 squares. Place minced meat on each piece, cover it with several (3-5) apple slices. Form triangular pies by folding the dough diagonally and sealing the edges.
Brush the top side of the pies with beaten egg and bake for about 40 minutes in an oven preheated to 190-200 degrees.
These pies are very tasty when served warm.

Video

To make the meat filling juicy, onions are usually added. Finely chopped or medium-sized onion. Depends on preference. If the onion is finely chopped, the taste of the onion will not be felt. If the onion is chopped medium, the onion will be slightly felt. Onions contain water (onion juice). When baked, moisture is released in the filling, which adds juiciness to the minced meat. For example, some people put onions in potato pancakes (zrazy). Some people don't put onions. It seems to me that it tastes better and juicier with onions. You can also add milk to the meat filling for pies. For example, the filling is made from liver, milk is added to it for juiciness, or the liver is boiled in milk for the filling so that it turns out tender and juicy. Based on my taste, I think that garlic in meat does not add juiciness. For example, dumplings made from minced meat with garlic and without onions are not as juicy as with onions. I remember there were no onions and they put garlic in the minced meat for dumplings. Not impressed with the taste.

In general, you can add fiber rich in juice to minced meat. Even from squeezed fiber, such as cabbage, beets, and carrots (raw), there is still a lot of moisture left. In general, some dumpling manufacturers add fiber to the minced meat instead of soy, for example.

It helps to make the filling in meat pies more juicy by adding onions or oil, that is, when frying minced meat, you should not dry it over the fire, but leave it a little watery and of course add oil, onions, some add potatoes and carrots, in any case, the main thing is that the filling is not fried, but cooked then and in the pie it will remain juicy.

When you make meat pies, you always want the filling to be appetizing and juicy. And what can you come up with for this!

And just recently, I discovered an interesting new way to add juiciness to the meat filling in pies. If you add a little boiled green beans to this filling,

then these pies will go down with a bang! I was convinced of this by my own example. Try it, I think you will also have the same opinion later.

And before, like everyone else, I made the filling from meat with the obligatory addition of onions - both twisted in a meat grinder and pieces. And the pies always turned out delicious. But not everyone likes the filling with onions, so I had to improvise in the kitchen...

The only thing that really makes the meat filling for pies juicy is the onion.

Juiciness depends on the amount of onion added.

Neither adding water nor adding milk has such an effect.

Other vegetables also do not add as much juiciness as onions.

You can also add a little sour cream to the minced meat for juiciness.

To make the meat filling juicy, you need to add a lot of onions to the minced meat. I usually do this: I grind meat and onions in equal proportions in a meat grinder. Separately, I chop the onion with a knife, trying not to be very large, but not too small. The final ratio is approximately 1 kg. meat - 1.5 kg. Luke. I salt the chopped onion, sprinkle with paprika, chili pepper, black pepper and coriander. I gently crush the onion with my hands so that it absorbs all the spices. Let it sit for 5-10 minutes. I also salt the minced meat and add spices. Then I mix everything, the filling for whites or chebureks is ready.

If you just grind the onion in a meat grinder, you won’t get juiciness, even if you grind a lot of onions, I checked it many times.

Add lightly fried onions (along with vegetable oil) and a little mayonnaise

You can get juicy minced meat if you take equal amounts of beef and pork and add more onions. But there are other tricks for preparing whites, because they only need lean beef.

To make the minced meat juicy and tasty, you will need pieces of ice, which we quickly add to the prepared minced meat, not forgetting about salt and pepper, and mix. Next, spread the minced meat into dough circles and form the whites. It is better to do it without a hole so that the juice does not leak out. And then you can fry the belyashi on both sides. It will turn out tasty and juicy.

In order for the meat filling for pies to be juicy, you need to have fatty meat and plenty of onions. The raw meat needs to be twisted, placed in a frying pan heated with vegetable oil, mixed thoroughly and covered with a lid. After 10 minutes you need to add salt and pepper, add chopped lightly fried onion and close the lid and let it simmer for another 10 - 15 minutes. After that, remove the frying pan from the stove and add a piece of butter. This filling always turns out juicy.

Onions will give juiciness to the meat in the pies.

For fried meat pies, lightly fry the minced meat with finely chopped onion, add butter. Also add a little more fresh finely chopped onion to the resulting fried minced meat. The filling will be very juicy.

If the filling is purely meat (as for whites), then I do the same as minced meat for dumplings - I add finely chopped onion, garlic, salt, black pepper, and a little cold boiled water - so that the minced meat is more viscous, then use it It’s more convenient to stuff, and you get very juicy whites. Just don’t overdo it - the minced meat should be thick and viscous, not dry.

You can make the meat filling for pies juicy as follows:

roll the meat into minced meat. Perfect option when you take half pork and beef.

Because Pork gives juiciness, and beef gives a bright meaty taste.

Add more softened butter.

all these components themselves will preserve and add juiciness to the meat filling for the pies.

In order for the meat filling in the pies to be juicy, my wife adds chopped onions to the chopped meat. The pies turn out not only with a juicy filling, but also much more flavorful than those in which onions are not placed at all or added timidly.

They also write that you can add a little lard when twisting the meat. The minced meat will be fattier, and therefore the filling in the pies will be juicier.