sweet fillings for pies made from yeast dough

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Pies are supposedly an ancient Egyptian dish that was made from oats with fruit and baked on hot stones. Later, in different countries they began to prepare these pastries from different types of dough (yeast, puff pastry, unleavened), with various fillings (berries, meat, mushrooms) and different heat treatments (baked, fried and steamed).

For example, in Ireland “hunter's pies” are baked without using dough, in France caramelized apples are used for the filling, and in Greece the minced meat is prepared from a combination of vegetables, meat and cheese with herbs. At the same time, the most popular because of the speed and ease of preparation are fried pies.

Classic recipe for filling with eggs and green onions for yeast pies

The fillings for fried pies can be either sweet or savory. In the summer, minced meat based on boiled eggs and green onions are more often used.

Recipe for filling fried egg and green onion pies.

In this case, the dough can be used either yeast or unleavened and fried either in oil in a frying pan or in the oven.

What ingredients will you need?

To prepare the classic filling based on chicken eggs and onion feathers you will need:

Additionally, you can add boiled long-grain rice and ground black pepper to the minced meat.

Step-by-step cooking process

The filling based on eggs and green onions is prepared in the following steps.

Egg preparation:

• Place the eggs in a small saucepan, fill them with cold water and add 1 g of salt so that the eggshell does not crack during the cooking process;
• place the pan over medium heat. When the water boils, wait 10 minutes;
• After this, the pan must be removed from the heat, drain the hot water and immediately pour cold water over the boiled eggs. As a result, the shell will be easier to separate from the white when cleaning;
• then the eggs need to be finely chopped using a knife, but it is better to grate them on a grater with large holes, then the filling will be more tender.

Further:

1. Using scissors, cut the onion feathers to a length of no more than 1.5 cm.
2. Melt the butter in a water bath or in the microwave, cool to 40 degrees.
3. Place chopped eggs, chopped onions in a dish and pour in melted butter. Mix the ingredients well.
4. After this, you need to add salt (also rice and ground pepper, if used). Mix again.

Wait for the filling to cool. Since hot minced meat will make the dough viscous and the quality of the pies will deteriorate.

How to wrap the filling in pies? Design ideas

To decorate the pies, it is recommended to roll small balls from the dough and roll them out into flat cakes about 0.7 cm high. If the dough is made thin, it may tear, and thick dough will not bake. Next, you need to put the filling in the center of the cakes, so that the cakes can be connected in the center. Let the pies rest for about 5-10 minutes, after which they can be fried or baked. If you choose heat treatment in the oven, then the pies need to be coated with beaten raw egg so that a golden brown crust forms during baking.

Cabbage filling for fried pies

The cabbage filling for this recipe can be used immediately, or you can prepare extra and store it in the freezer. After defrosting, the quality of the filling does not change.

What ingredients will you need?

The cabbage filling includes:

You can also add 2-3 large carrots to the minced meat; they need to be cleaned of dirt and grated. Or bell pepper. It must be washed, seeds removed and cut into small cubes.

Step-by-step cooking process

The process of preparing fresh cabbage filling consists of the following steps:

1. The fork must be cut into 2 parts and the stalk removed. After this, the cabbage needs to be chopped in a food processor or cut with a knife. Cabbage pieces should not be more than 3 cm in length.
2. Cut the onion into half rings.

3. Pour vegetable oil into a saucepan, add granulated sugar and onion. Fry over low heat until softened. After this, add salt and mix. If carrots or bell peppers are used, they should be added at this stage.
4. Then you need to put the shredded cabbage in a saucepan, pour boiling water over it and add salt. Place the pan with the contents over medium heat and cook for about 5 minutes. After this, the cabbage should be placed in a colander and rinsed in cold water.
5. Next, squeeze the onion out of the water and place it in a saucepan with the onion.
6. After this, place the saucepan on low heat and add softened butter. Simmer until the butter melts.
7. Remove the saucepan from the heat and cool the contents.
8. Next you need to finely chop the boiled eggs, dill and onions. Place them in a saucepan and stir. After this, if necessary, add salt and ground pepper. Mix the ingredients again.

Let the minced meat cool. It is recommended to prepare the pies in the same way as when preparing them with eggs and onions.

Fruit filling for pies and pies

Plum

A wonderful solution is plum filling. To prepare you need:

• 400 g plums (sweet varieties);
• 4 tbsp. l. granulated sugar;
• starch – 1 tsp.

First remove the seeds. Cut the cream into small cubes and sprinkle them with granulated sugar. Starch is added to prevent the filling from leaking out of the pies.

If you have plum jam or jam in the house, you can use it after placing a colander to drain the excess syrup.

Apple

For the apple filling you will need:

• 2-3 apples (not sour);
• granulated sugar.

Wash and peel the fruit well, and cut out the core. Cut into small pieces and mix with sugar or grind in a meat grinder.

You can also use apple jam or preserves if you have it in the house, or, if you wish, buy it at the store.

Pear filling

Required Products:

• 0.5 kg. pears (hard varieties);
• 30 g honey;
• butter – 50 g;

First you need to wash the pears and cut out the core. Cutting can be done either into cubes or slices. Heat oil in a frying pan and melt honey. Stir until caramelized liquid is obtained. After this, add the pears and cook for another 5 minutes.

If the pear is ripe and sweet, you can peel it and mash it to a puree, add sugar if necessary, add flour or starch for thickness.

Yeast pies in a frying pan with rice

Fillings for fried pies with added rice can be prepared with meat, fish or eggs.

The choice of ingredients is optional.

What ingredients will you need?

To prepare the meat-based rice filling you will need:

Depending on the type of meat you choose, you can additionally use spices for chicken, pork or fish.

Step-by-step cooking process

The meat-based rice filling is prepared in stages:

1. Place the rice in a saucepan, add water and cook over medium heat until the grains soften. Add salt 10 minutes before cooking. After this, the rice must be rinsed and the water completely drained. Place rice in a dish.
2. Cut the onion into small cubes and fry in vegetable oil until the onion becomes transparent. Place the fried onions in a dish with the rice, leave the oil in the pan.
3. Cut the meat into cubes approximately 1x1 cm in size and place in the remaining meat in the pan. Fry until done (about 25-3 minutes). Add pepper and salt 3-5 minutes before removing from heat.
4. The finished meat should be placed in a dish with rice and onions. Mix the ingredients well. Check the amount of salt and pepper.

The minced meat must be cooled before use. This type of minced meat can be used to make pies in the classic version (the process is described in the recipe for filling with eggs and onions), and can also be used to make whites or pies.

Unsweetened fillings

Unsweetened pies make a great snack. You can wash them down with all kinds of compotes, fruit drinks, tea, juices, kefir, milk, etc. The fillings are as follows:

• meat;
• eggs;
• potato;
• liver;
• cabbage.

Meat pies are very tasty and filling. If you put just meat, without additives, they will turn out dry. Be sure to mix it with fried onions, you can add herbs, eggs, cheese. Here you can experiment. The meat filling for pies made from yeast dough goes well with potatoes, mushrooms, and beans.

Hard-boiled eggs are finely chopped and mixed with fried onions. The most delicious and common filling: eggs with green onions. Eggs go well with rice, fish, meat, and vegetables.

The potatoes are boiled, mashed and mixed with fried onions. Mushrooms, cheese, meat and liver will add a delicious taste. It happens that smoked meats are added.

Liver (kidneys, heart, lungs, liver). It is better to prepare the filling at home. Wash the ingredients well, peel and fry with onions.

Cabbage is prepared simply, easily, satisfyingly and tasty. White cabbage and pickled cabbage are suitable. Simmer in vegetable oil, adding eggs or carrots and onions. Tomato paste, prunes, smoked meats fit well into the composition.

Potato and crackling filling

Cracklings are small fried pieces of lard. To prepare the filling, it is recommended to combine them with boiled potatoes. The filling can also be prepared from raw tubers and raw lard.

What ingredients will you need?

The greaves filling includes:

Additionally, you can add 25 ml of fatty sour cream to the puree; it will give the filling a creamy taste and sourness.

Step-by-step cooking process

Making the crackling filling is done in stages:

1. Cut the potatoes into 4 parts, place in a saucepan and cover with water. Boil over medium heat until done. After this, pour the potato broth into a separate bowl; the potatoes can be left in the pan to cool.
2. Then the cooled potatoes need to be crushed using a potato masher, add the egg and salt, and continue to crush.
3. Next, you need to add potato broth (and sour cream if desired) to the potato mixture so that the puree acquires the desired consistency.
4. Cut the lard into cubes no larger than 1x1 cm.
5. After this, put the lard in a frying pan and simmer over low heat. Fry until it turns red. Next, you need to place the greaves in a dish.
6. Then the fried lard needs to be crushed using a meat grinder and put into puree. You can also add greaves as a whole to the puree.
7. Excess rendered fat must be drained from the pan. Leave approximately 50 ml.
8. Next, you need to cut the onion into small cubes and fry in a frying pan with fat until golden brown.
9. After this, you also need to put the onion in the puree, also add ground pepper and mix the contents well. Be sure to cool.

When preparing the filling, it is important that the puree is not too liquid, as it will spread over the dough and flow out of the pies. It is recommended to wrap the pies according to the classic version.

Cottage cheese filling for pies, sweet

Cottage cheese can be bought in a store, or at the market. But in any case, you need to carefully consider the purchase. The curd should not be too dry or too wet (too much whey). In a store, you can’t really tell what it’s like inside; they usually sell it packaged in packs, but you can pay attention to see if it’s leaking from the pack. You should also pay attention to the color - it should be cream or white. The smell should be pleasantly sour.

For the curd mass you need:

• cottage cheese (high fat content) – 200 g;
• 1 egg yolk;
• 3 tbsp. spoons of sugar.

Grind all the ingredients. You can add raisins, vanilla, and other dried fruits. Raisins, dried apricots and any other dried fruits should be soaked in warm water before use, rinse thoroughly after a while, then dry and, if necessary, cut into pieces.

Puff pastries with liver

Liver filling is considered the healthiest.

It can be used for making puff pastries, as well as for fried or baked pies.

What ingredients will you need?

To prepare minced liver you will need:

Additionally, you can add 200 g of boiled rice to the minced meat.

Step-by-step cooking process

The preparation of minced liver is carried out following the following steps:

1. Cut the liver into cubes approximately 1x1 cm in size.
2. Finely chop the onion.
3. Place the frying pan over medium heat, pour about 30 ml of oil into it and add the onion. Fry until the onion becomes transparent.
4. After this, you need to add chopped liver to the onion and fry until the liver is ready. If necessary, add more vegetable oil.
5. Next, you need to grind the ingredients using a meat grinder, add salt and pepper to the minced meat. Mix well. If boiled rice is used, it should be added at this stage.
6. If the minced meat turns out to be a bit dry, then you need to add melted butter (about 20-30 g) to it.

The puff pastries are made from cooled minced meat. To do this, roll out the dough to a thickness of about 1 cm and cut into squares. Next, you need to lay out the filling so that the dough can be formed into triangular pies. Blind the edges tightly, coat the top of the puff pastry with beaten egg and bake in the oven (at 200 degrees, about 20 minutes).

Puff pastries can also be made into rolls. To do this, the rolled out dough needs to be cut into strips about 5 cm wide. Coat the dough with a thin layer of minced meat and roll into rolls. Secure the top edge. Also coat with egg and bake under similar conditions.

Meat filling for puff pastries

Fillings for fried pies can be used to make puff pastries.

Minced meat is universal, from which you can make not only a filling for baked goods, but also cutlets, casseroles and other dishes.

What ingredients will you need?

To prepare minced meat for puff pastries, you need to prepare:

If you use minced poultry, then you need to add 20 g of melted butter to it, otherwise the filling will turn out dry.

Step-by-step cooking process

The process of preparing meat filling consists of the following steps:

1. Grind the minced meat again to make the mass more homogeneous.
2. Cut the onion into small cubes, place in a frying pan with oil and fry until tender.
3. Place the minced meat in a frying pan with the onions, add ground pepper and salt. Mix well. The ingredients should be distributed evenly.
4. Next, the filling needs to be fried over low heat for about 15 minutes.

When the filling has cooled, it can be used to make puff pastries. Design options are described in the previous recipe. Baking conditions are similar. To add a piquant taste, the inside of the puff pastry (before laying out the minced meat) can be greased with a thin layer of mustard. And sprinkle sesame seeds on top (already rolled puff pastries).

If minced meat is used to prepare fried pies on yeast dough, then boiled rice (about 150 g) can also be added to it.

Fish filling for pies

Fish filling can be prepared from fresh, boiled or canned fish with the addition of various additional ingredients.

What ingredients will you need?

To prepare minced fish you will need the following ingredients:

If desired, you can add boiled rice or potatoes to the filling.

Step-by-step cooking process

Preparation of fish filling consists of the following steps:

1. Cut the onion into large cubes. Place in a low frying pan and fry over medium heat. When the onion becomes transparent, you need to add flour, about 1 g of salt and fry until the onion is browned. To prevent the flour from burning, the onion must be stirred regularly.
2. The fish needs to be cleaned of scales, skin and bones, selecting the fillet. Next, the fish can be prepared in two ways:

• Place the fish fillet in a saucepan, add water and cook over medium heat. When the water boils, you need to add salt (1-2 g), pepper and laurel leaves. Cook until done. After this, remove the fillet from the broth, cool and cut into small pieces;
• Cut the fish fillet into small pieces, place in a heated frying pan with oil, sprinkle with salt and ground pepper. Fry the fillet until done.

Combine the prepared fish pieces with fried onions. Add salt and ground pepper if necessary. To simplify the process of preparing the filling, you can use canned fish. Simply remove it from the brine, remove the bones and mash the fillet with a fork. Additionally, you will also need fried onions. The pies can be decorated in the classic version or in the form of pies.

Filling for pies

You can make pies in five minutes. Fortunately, stores always sell dough for every taste, and the filling can be literally made up “from what was there.” Okay, let's look in the refrigerator. of jam sadly standing in the corner

- the first filling for the pies is ready! If the jam is a little liquid, add a couple of tablespoons of starch, crackers or ground nuts. If the jam is very runny, simply drain the syrup from it.

Since we started with sweets, it makes sense to talk about fillings for pies made from fresh fruits and berries

.
The easiest option is apples
.
The best ones are sour, with a pronounced aroma. Sugar is added to the apple filling to taste, as well as aromatic additives: cinnamon (this is a classic!), vanilla, citrus zest, nuts, chocolate, etc. Recipes for pies with fillings
Quick pies with egg and green onions

Sweet pies in the oven

Pies with potatoes

Meat and rice pies

Pies with chicken and cheese

Puff pastries with meat

Even more recipes

In a similar way, you can wrap almost any berries and fruits in dough. They need to be pitted, if any, and cut into pieces. If you add starch to a fruit or berry mass, the juice released during baking will not boil away, but will turn into some kind of jam. Bananas

, which have long ceased to be exotic, can also become just a chic filling for quick pies - put a slice of banana on the dough, sprinkle with chocolate and roll up the pie. Ready!

Sweet pies filled with dried fruits

.
What if you mix them with cottage cheese? Great idea! By the way, dried apricots
perfectly mask such useful additives as
carrots and pumpkin
. To prepare delicious and healthy pies with pumpkin or carrots, peel the vegetables, simmer in a small amount of water until soft and mix with finely chopped dried apricots. Sugar and flavorings - to taste.

Filling for pies made from nuts and poppy seeds

- this is a luxurious taste. Any nuts need to be crushed (with a rolling pin or in a blender, you can do it the old fashioned way, in a meat grinder) and mixed with sugar syrup. The nut mass can be used in its pure form or mixed with cottage cheese, whipped egg whites, dried fruits, etc. If you decide to bake pies with poppy seeds, boil it in a small amount of milk and pass through a meat grinder. Poppy seeds go well with the same nuts, cottage cheese, dried fruits, and apples.

Have you tried pies with sorrel?

? If not, be sure to prepare it. Sorrel, which we are accustomed to associate with green cabbage soup, stewed in butter and sugar, tastes like cherries! Wash the sorrel, dry it, chop it not too finely and simmer in butter, making sure that the sorrel does not become soggy. Add sugar last. To prevent juice from leaking out of the filling, add starch.

Well, the simplest thing that can only be wrapped in dough is condensed milk, chocolate and candies

. With chocolate, everything is clear and so - put a couple of chocolate slices on the dough, you can add nuts, wrap it up. Condensed milk should only be taken boiled; it can be mixed with cookies, nuts or dried fruits. But the candies should be uniform, like “Korovka”, toffee, bars, “School”. The pies turn out simply extraordinary! The children are delighted, the nutritionists are shocked, but sometimes you can cook something like this.

Let's move on to savory fillings

for pies. There is also enough room for imagination and improvisation. Judge for yourself - the saying that you can wrap everything in a pie is just perfect for this case.

meat and sausage pies

very filling. As a filling, you can use boiled meat, both beef and chicken, ham, boiled sausage, smoked sausages... In its pure form, so to speak, such a filling will not be very tasty, no matter how strange it sounds. Meat and meat products are best mixed with fried or green onions, eggs, cheese, vegetables, potatoes, cereals, and mushrooms.

Even an ordinary sausage in dough will be much tastier if it is wrapped in a piece of thin bacon or cheese.

If you decide to make pies filled with minced meat

, it must first be stewed in a frying pan with onions. You can add green onions, sweet peppers cut into small cubes, potatoes or rice, and beans.

Pies with liver

– it’s cheap and cheerful, and also very tasty. If you carefully prepare the offal, clean and fry the liver, soak the kidneys in milk or soda solution before cooking, boil the lungs and heart well, and then pass it all through a meat grinder and mix with a lot of fried onions, you will get a very juicy and aromatic filling for pies . You can add some boiled rice to it.

Pies with fish

very popular in Siberia, and this is understandable. We city dwellers can catch the simplest fish in the fish departments of supermarkets, boil it and separate the fillets from the bones. Hake, pollock, blue whiting (too many bones, of course) or fatty mackerel, as well as expensive varieties of fish like salmon, salmon or trout - any fish in pies looks very, very good. Mix boiled fish fillet with sautéed onions, salt, pepper, season with sour cream... Or add boiled eggs, herbs, boiled rice, potatoes...

Another version of fish pies is filled with canned fish.

. Any canned food in oil or juice will do. Drain the liquid from the jar, mix the chopped fillet with fried onions and boiled eggs. You can add rice. Fast and tasty. But sprats or canned food in tomato are not suitable for pies.

Mushroom filling

prepared from any type of mushroom. Fragrant wild mushrooms, store-bought champignons or oyster mushrooms, fresh, boiled, frozen - all of them must be fully cooked before going into the pie. Mushrooms still take longer to cook than pies are baked or fried. Chop the mushrooms, boil or sauté in a frying pan with vegetable or butter and mix with something. Mushrooms look good with onions, eggs, potatoes or meat. Very satisfying!

Eggs

They also look good in pies. Cut hard-boiled eggs into small cubes, mix with fried onions, salt and pepper. This time. Mix the same boiled eggs with green onions and boiled rice. That's two. And again, meat, chicken, fried bacon, greens, fish - all this goes perfectly with hearty eggs.

Filling with cereals and legumes

It’s very appropriate when there’s nothing else to sweep across the bottom of the barrel. Boil rice or buckwheat, mix with butter, a couple of boiled eggs, and you can add green or fried onions. If you have a small piece of sausage, you can use that too. Beans and peas, boiled until soft, can be mixed with fried carrots and onions, or add some mushrooms or meat. You will get very tasty and completely inexpensive pies.

About fillings like potatoes and cabbage

, there’s nothing to say – it’s a classic! Boil the potatoes, mash them, mix with meat, liver, boiled eggs, or just fried onions. Delicious. And cabbage can be either fresh or pickled. The cabbage needs to be chopped and simmered until soft. It can also be mixed with something like sausages or boiled eggs.

Cheese

Also suitable for filling pies. You can take any cheese, mix it with fried onions or ham, eggs or herbs. Even regular sausages will do. Even ordinary processed cheese is suitable for filling - much cheaper! But it's delicious, try it. Or here’s another option for you: put a slice of tomato on the dough, a piece of cheese on top, some herbs, pinch the edges and fry.

Cottage cheese with greens

also good in pies. You can add eggs to this filling. Don't forget salt and pepper. Cottage cheese can be mixed with grated cheese to create a stretchy filling, well suited for fried flatbread pies.

This is just a brief overview of the topic “Pie Fillings”. There are many more options for fillings, because each of you can add something of your own to the filling.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Whey pies with mushrooms

Fillings for fried mushroom-based pies can be prepared from fresh, frozen or dried ingredients.

Whey-based baked goods are low in calories and do not go stale for a long time if stored correctly.

What ingredients will you need?

To prepare mushroom mince you will need:

Additionally, you can add mashed potatoes, chopped boiled eggs or fried onions to the minced meat. The amount of additional ingredients is selected to taste.

Step-by-step cooking process

The process of preparing the mushroom filling consists of 2 stages.

Preparing mushrooms:

• If fresh mushrooms are used, they must be cleaned of dirt, worms and other defects. After this, the mushrooms need to be rinsed in running water and dried with a towel. Next, the mushrooms need to be cut into cubes measuring approximately 0.7x0.7 cm;
• if frozen mushrooms are selected. Then they need to be taken out of the freezer and placed in the refrigerator to defrost (for about 8-12 hours). It is not advisable to defrost mushrooms in hot water, as they will absorb excess moisture and also reduce the mushroom aroma. Place the defrosted mushrooms in a colander to drain excess liquid. After this, they also need to be cut into cubes;

• if dried mushrooms are selected, then they need to be filled with warm water and left for 10-12 hours. Next, you need to drain the water and rinse the mushrooms. Then the mushrooms need to be placed in a saucepan with milk (you can add water, but milk will make the mushrooms more tender and aromatic) and cook over medium heat until softened. Care must be taken to ensure that the milk does not burn. After this, the mushrooms need to be placed in a colander, rinsed and allowed to drain. Then the mushrooms also need to be cut into cubes.

Second phase:

• Pour oil into a thick-bottomed frying pan, add mushrooms and fry over medium heat. Salt and pepper should be added to the minced meat 7-10 minutes before the mushrooms are ready.

The minced meat must be placed in a dish and cooled. The pies can be rolled in the classic version or in the form of pies. Leftover minced meat can be stored in the freezer; for next use it will need to be defrosted in the refrigerator.

The pies turn out juicy and fluffy if the dough is prepared in accordance with the rules, the minced meat is fresh and the required amount of vegetable or butter or sauce is added, and the required temperature and time for baking/frying are maintained.

When choosing a filling, you must take into account its compatibility with the method of heat treatment of the pies and the type of dough. If they are fried in oil, then only refined oil should be used, and the oil must be changed periodically during the cooking process, otherwise the fried pies will taste bitter due to burnt flour.

Author: Kotlyachkova Svetlana