Baked pies with raw meat in the oven. Minced pies in the oven step by step recipe with photos

When pies are baked in the house, their divine aroma spreads far beyond its borders. The unique smell of yeast dough excites the olfactory receptors and evokes a lot of childhood memories. Remember? This is exactly what it smelled like when grandma or mother took out a lush pastry with a hearty filling from the oven...

Here they were baked in a Russian oven. Mom opened the damper, picked up huge homemade baking sheets with a shovel and took them out of the furnace. The long-awaited treat burned my palms; I had to transfer it from one hand to the other until it cooled down. When I remove hot products from a baking sheet, I always remember this unforgettable childhood feeling...

I have already shared recipes for baking snack liver pies and delicious products with cabbage. We also prepared a large cabbage pie. You are already familiar with the most delicious and tender yeast dough. Now, it's time for meat pies. We will bake them from yeast dough in the oven.

To make the dough light and the pies fluffy, fresh yeast is needed. You can start it with milk, yogurt, and a little sugar. By adding oil, we improve the taste of the product. It helps maintain freshness longer and gives a pleasant aroma.

In this version, we use ordinary water, and we will brew the dough with boiling water. The entire cooking process is photographed.

How to cook homemade meat pies in the oven?

And we will start with the most classic recipe. This is how my grandmother cooked and how she taught me. They turn out so soft, like fluff. The aroma of childhood, summer and countryside. They can be served with tea, or with milk, as I like. You can just eat without drinks. This is who likes it.

For the dough you will need:

Warm water - 100 ml.
Fresh yeast (if you have dry yeast, divide by 3) - 25 gr.
Sugar - 1 tablespoon.
Flour - 3 tablespoons.

Now the ingredients for the dough:

Egg - 2 pcs.
Warm milk - 90 ml.
Salt - 1 teaspoon.
Melted butter - 60 gr.

Flour - 450 gr.

And for the filling take:

Any minced meat - 300 gr.
Onion - 2 pcs.
Salt pepper.
Egg - 0.5 pcs.

We begin to knead the dough. Pour warm water into a deep bowl, not hot (!). Add yeast, sugar and dissolve everything well. Then add three tablespoons of flour and mix everything until smooth. Cover with a towel or lid and leave warm for 20 minutes. It should rise up like a cap.
Now let's do the dough. Add warm milk, stir a little and add salt. Then break the eggs and two tablespoons of flour into it and mix again.
Add melted butter. It should be at room temperature. And start adding flour in parts, stirring with a spoon so that there are no lumps. Before this, the flour should be sifted through a sieve!
When the dough is thick enough, sprinkle flour on the counter and transfer it there. Knead lightly with your hands without over-beating it to keep it soft, about 5-7 minutes. Then take a dish, sprinkle with flour, place the dough and sprinkle flour on top too. Cover and place in a warm place for one hour. It should increase two and a half times. A switched off microwave is not a bad place to be in a warm place.
While our base is rising, let's make the filling. Finely chop the onion and mix with minced meat. It will be better if you mix it in a blender. Break the egg into a separate bowl and stir, then pour half of it into the minced meat, add salt and pepper. Mix everything.
Place the risen dough on the table and lightly knead. To make it more convenient to work with it, lubricate your hands with vegetable oil. Divide it into two parts, set one aside for now.
Roll the second part into a sausage and divide into pieces. Dip each piece in flour and roll into a flat cake. If necessary, add flour to the table so that it does not stick to the surface of the table. Place meat filling in each tortilla. Then pinch the edges properly and place them seam side down. Cover with a towel and leave for half an hour.
Preheat the oven to 190 degrees. Cover a baking sheet with parchment and place the pieces there. Brush their surface with egg. Place the baking sheet in the oven on the middle rack and bake for 25 minutes.
In the oven they rose and became even more magnificent. The aroma is simply amazing. They look very tasty. There is little dough inside, but they are very soft and juicy. Be sure to please your family with these homemade baked goods.

Country-style meat pies

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

Ingredients:

For the test:

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

For filling:

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

Cooking process:

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

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

Meat pies in the oven made from yeast dough: step-by-step recipe

The recipe for this pastry melts in your mouth, little dough, a lot of filling. The baked goods are juicy, tender, and there is not enough dough. Eating it is a pleasure. It's simple and easy to prepare.

Opara:

100 ml warm water;
25 grams of fresh yeast;
1 tbsp. l. Sahara;
3 tbsp. l. flour.

Leave in a warm place for 15 minutes, then add:

2 eggs;
90 ml warm milk;
1 tsp. salt;
60 grams of melted butter;
Leave 450 grams of flour in a warm place for 1 hour.

Filling:

300 grams of minced meat (your choice);
2 onions salt;
pepper;
0.5 eggs.

Brush the remaining half of the egg onto the top of the pastry before placing in the oven.
We prepare the dough using the sponge method. First of all, you need to prepare the dough; for this, pour warm water, sugar, yeast into a bowl (they need to be crumbled). Then add flour.
The water should be warm, not hot; if the water is cold or hot, the dough will not work. Test the water by dipping your finger into it. I usually use boiled one, which I boiled in advance and cooled.
Mix everything well and leave warm for 15-20 minutes. Cover the top with cling film or a clean towel. The dough has risen like a cap. This indicates that the yeast is of high quality.
Now knead the dough for meat pies, add 90 ml. warm milk.
Only now add salt, add a teaspoon. Remember, salt is never added to the dough. If you like to cook baked goods from yeast dough, then this is an important note.
Add 2 eggs, mix. Add the sifted flour, but not all at once, as you need to add it to the dough gradually. Portions are both better and more convenient.
The butter needs to be melted and added to the dough; the dough will turn out yellow, since the yolks of eggs are orange. The oil should be at room temperature, but never hot.
Stir and add the sifted flour. When it is difficult to knead in a bowl with a spoon, place it on a floured work surface and knead with your hands.
We knead, but without fanaticism, the dough should be soft, do not beat it. It sticks slightly to your hands, this is normal. Dust a bowl with flour, place it in, and sprinkle on top. Leave in a warm place for 1 hour, just remember to cover.
Now prepare the meat filling. Grind the pork through a meat grinder or grind it in a blender. Add salt, pepper (ground black), half an egg (beat it into a bowl and mix with a fork).
You can cook not only from pork, but also from turkey, minced chicken, beef, or use 2-3 types of meat.
The dough has risen, fluffy, airy, we need to move it from the bowl to the table. Let’s “mix” it slightly, but don’t overwhelm it. To make it easier to work with it, lubricate your hands with vegetable oil.
Divide the dough into 2 parts, and then cut each piece into pieces. You choose the size of the pies yourself, large or small, as you like.
Roll each piece of dough into a flat cake with a rolling pin, and add a spoonful of filling. We love it when there is a lot of filling.
We make the pies like dumplings, they stick together well, but you can periodically dip your fingers in flour. Place them seam side down.
Line a baking sheet with parchment paper, place the products seam side down, leave to proof for 10-15 minutes, and brush with egg. We do this using a brush.
Also, turn on the oven in advance, preheat to 190 degrees. There is no need to place the dough in a cold oven, otherwise it will quickly settle and will not bake and will be flattened.
This amount of dough yielded 15 pieces. They were baked for 25 minutes, temperature 190 degrees.
Cool the baked goods, place them in a bag to prevent them from getting stale, or cover with a clean towel, this is what my grandmother did. And look what it looks like in the rift. There is a lot of filling, it is juicy and very tasty, and there is very little dough.

This delicious treat can be served with sweet tea for breakfast, lunch, or dinner. Serve with soup or borscht and take it with you to work for a hearty snack. It’s worth a try, because yeast pies with meat in the oven are just the bomb!

Meat pies made from yeast dough. My photo recipe

Pies filled with meat are authentic Russian food. It is no coincidence that in Rus' they used to say that “A hut is red not in its corners, but in its pies.” When choosing girls as wives, grooms assessed whether she could become a good housewife and wife? The ability to bake delicious pies has always come first. The more cheesecakes and buns there were on the table, the richer the house was considered.

This is a great dish and is still used in a variety of ways. You can eat it as a snack, have a snack on the road if you are hungry, or use it instead of breakfast (dinner) when you don’t have time to cook. Children eat tasty and satisfying products with pleasure and take them with them to school, for walks, and for training.

It is believed that fluffy dough can be created only with dairy products (milk, kefir or whey). I want to offer you a simple recipe for kneading dough using water. You will be surprised how it increases in volume and how soft and tender the finished products are.

Preparing choux yeast dough for pies

Yeast dough is very capricious. It would seem that you are doing everything according to the rules, the same as always. But sometimes the pies turn out great, and other times the filling sticks together and the dough doesn’t rise well... You sit and think, what’s the matter?

And the secret here is simple. It lies in the simplest ingredient, which is not mentioned in any recipe, even the most detailed one. You have to put your soul into any cooking! And get down to business only in a good mood. If you have no culinary experience, then a few simple tips from this article will come in handy. And since the most difficult thing is to prepare yeast dough correctly. Let's start with it.

This steam-free method can be used both for molding products with savory and sweet fillings. The batch consists of two parts.

What we need for the choux pastry:

3 tbsp. l. flour;
3 tbsp. l. vegetable oil;
1 tbsp. l. Sahara;
1 tsp. salt (without a slide);
200 ml boiling water;

For the main batch:

2 tsp. dry yeast;
200 ml warm water;
550 g wheat flour (4-5 cups);

Kneading sequence:

Step 1. To make the dough mass fluffy and airy, like fluff, choose premium flour. Before use, sift it through a sieve.

The sifting process enriches the flour with oxygen, the dough becomes light and fluffy.

Step 2. The kneading is a little unusual. To begin with, we mix the products indicated in the layout in a bowl. Add sugar and salt to the flour, add vegetable oil.

Vegetable oil not only gives plasticity and flavor to the dough. But it also helps finished products retain their freshness longer.

Mix the ingredients. Pour a glass of boiling water over them (brew).

Step 3. Quickly stir the mixture until smooth and leave to cool for a few minutes. Before adding dry yeast, the mixture should be warm, but not hot.

Step 4. Pour yeast into the cooled custard mixture.

If the mass is too cold, the yeast fungi freeze and the fermentation time increases. Hot liquid completely suppresses the activity of fungi.

Therefore, it is important to choose a middle ground. They feel good at a temperature of 30-35 degrees.

Step 5. Beat in three eggs. If you want your baked goods to last longer than usual, separate the whites from the yolks and use only the yolks.

Eggs give yeast dough its rigidity. Therefore, if you need the pies to last for several days, you can use only yolks, or abandon them altogether.

Our baked goods don’t have time to go stale, we eat them quickly. That's why I use the whole egg, along with the whites.

Step 6. Pour in another glass of warm water. Mix and start adding flour in parts. At this step you can make changes to the recipe. Instead of water, add warm milk or whey (any dairy product).

Fermented milk products improve the quality of the dough. It becomes more plastic, viscous and loose. And the finished products will not only keep their shape, but also melt in your mouth.

Step 7. Knead the soft dough so that it comes away from the walls of the dish. Do not try to immediately add all the flour indicated in the layout.

You may need less of it. The required quantity may vary, depending on the quality of the flour.

It may take 500-600 g to knead the flour dough.

The dough ball can be lightly sprinkled with flour to prevent it from drying out. I cover the pan with a lid and leave it on the stove to rise.

Step 8. In order not to waste time, we begin to prepare the meat filling for the pies. This process will be described below. Meanwhile, if the yeast is fresh, the dough rises quickly. It has so much strength that it lifts the lid on the pan with ease.

Step 9. I do the first kneading of the mass directly in the pan.

If the dough sticks slightly to your hands, you can grease them with oil. If you feel that it is a little liquid, add flour.

Our task is to release all the gas bubbles that have accumulated inside the mass out.

Looking ahead, I will say that we let the mass rise twice. After the second kneading, we roll it out onto the table and begin molding the products. And now, I want to tell you how I cook minced meat. As I noted above, you need to start preparing it immediately after kneading the dough.

How to prepare meat filling for pies

What should be the meat filling for pies? Today we have homemade minced beef. I have no doubt about its freshness and quality, since we processed the meat ourselves. All veins, seals, and membranes from the pulp were cut off. Excess fat removed.

Delicious pies are made from a mixture of pork and beef. Pork is more tender, giving juiciness and softness to the filling. Usually, they are taken in a 1:1 ratio. Beef is tougher. To make the filling tender and soft, you have to add more onions. This time, I decided to add some extra rice. Onions add juiciness, and rice gives softness.

Filling ingredients:

800 g minced meat;
2 onions;
100 g butter;
3-4 tbsp. l. rice;
salt, pepper (to taste);

Preparation:

Step 10. I never use raw minced meat as a filling. Although many housewives do just this, explaining this step by saying that the filling turns out juicier. The pies are baked in the oven for 15-20 minutes. During this time (in my opinion), the meat inside the products does not have time to reach readiness. Therefore, I do not simmer it in a frying pan for long. You can do as you please. Whatever you prefer.

First, cut the onion into small cubes and saute it in a frying pan with butter until transparent.

Step 11. Add minced meat to the pan. While stirring, break up all large pieces with a spoon. And we bring it to half-cookedness, not allowing the juice to evaporate.

Step 12. Wash the rice, add water and boil until half cooked. There is still some water left in the rice; add the grains along with some water.

Just don't overdo it. A large amount of juice is also not appropriate. It will flow out of the products during baking. Mix. Don't forget to salt and pepper the meat filling. During the baking process, the rice will absorb excess water.

How to bake delicious meat pies in the oven using yeast dough

This stage is as important as the previous ones. First comes the process of molding the products. Afterwards they are given time to rest or proof in a warm place. During this time, they increase in volume. And then they are sent to the oven.

Step 13. Look in the photo at what a huge shape the dough has risen. It has more than tripled in volume!

Place the dough on a floured board or table. We do the second warm-up. We separate a small part from the total kolobok.

Cover the remaining dough with a pan or cling film on top (so as not to dry out). We form a tourniquet from a piece. Cut it into equal pieces.

Step 14. Roll out each piece with a rolling pin into a flat cake. Place 1 heaping tablespoon of cooked minced meat on each flatbread. We like our pies to have a lot of filling.

Step 15. Raise the ends of the cake and pinch the edges tightly. Place the products formed in this way onto a baking sheet, greased or sprinkled with flour, seam side down.

I use a silicone mat. Products on it do not stick or burn. And the baking sheet always remains clean.

Step 16. Place the semi-finished products in a warm place to proof for 20-30 minutes. We have this function in our oven. I put the baking sheets in the oven with the dough rising program set.

Step 17. After time has passed, we take the risen semi-finished products out of the oven and brush them with a loose egg. When baked, the egg gives the products a ruddy gloss. Some housewives use only the yolk, adding a little milk to it.

Step 18. Preheat the oven and bake the pies. In our oven I bake at 200 degrees for 15-20 minutes.

Now the ruddy meat pies on yeast dough are ready. Our ancestors knew a lot about baking. How can you not love such delicious, soft buns with a hearty filling, baked in the oven?

You can put them on the festive table and treat guests, or take them with you on the road. With them you will never feel hungry - a great snack when food is not ready.

How to cook meat and rice pies from yeast dough in the oven

Who would refuse fragrant and delicious pies? Agree, many people love yeast baked goods, they are tasty, satisfying, and so aromatic. As you can see, you can experiment with the filling and supplement it with various ingredients: rice, potatoes, cabbage, etc. You always get a new and interesting taste.

This recipe has a banal filling consisting of rice and meat. You can fry the carrots for color and taste, but this is optional.

Products:

3 tbsp. flour;
1 tbsp. milk;
50 g melted butter;
2 eggs;
20 g of yeast (can be replaced with 7 g of dry yeast);
0.5 tsp salt;
2 tbsp. l. Sahara.

For filling:

1 tbsp. rice;
300 g minced meat;
1 onion; salt;
pepper.

Dissolve the yeast in warm milk, knead it with your hands (crumb it) and dissolve it in the warm milk.
Beat the egg in a bowl, it is best to do this with a fork. Pour the egg into the dough and mix.
You also need to add melted butter here.
Sift the flour and add it in parts, mixing the dough. I poured 2 cups of flour, but the dough is still liquid, so I add another cup of flour to the dough.
Knead the dough with your hands directly in the bowl, then roll it into a ball, cover with cling film and put it in a warm place. You can put it under the battery, for example. It is necessary for the dough to increase several times in volume. This will take 40 minutes or more.
While the dough is removed, let's make the filling. A glass of well-washed rice should be filled with 2 glasses of water, salted, and put on fire. When the water boils, reduce the heat and cook the rice over low heat until tender. Then you need to cool the rice.
The onion needs to be peeled and cut into cubes. Pour vegetable oil into a frying pan and add a piece of butter. Heat the oil on the fire, add the onion, and fry until golden brown.
Place the minced meat in the onion and fry it together with the onion, stirring constantly. Fry for 5-7 minutes. Let the meat cool.
Combine the chilled rice and minced meat with onions, mix well. Add salt and black pepper as desired.
In the meantime, the dough has risen, put it on the table and divide it into 2 equal parts.
We divide each part into 8 equal parts.
Roll each piece into a flat cake and add 1 tablespoon of filling.
We mold the pie, do it well so that the filling does not fall out. And we form a pie.
Grease a baking sheet with butter and place all the pies on the baking sheet.
Brush all pies with beaten egg. This is necessary so that a beautiful golden brown crust forms on the surface.
Leave them on the table for 10 minutes to proof. And bake in the oven for 30 minutes at 200 degrees. Transfer the finished products and let them cool.
Please your family and friends with this delicious treat. You can store them in a little bag; they are delicious both fresh and cold the next day.

Meat pies: how to cook

Prepare rich yeast dough. To do this, dilute the yeast in 100 ml of warm water and leave for 15 minutes to ferment.

Dissolve 65 g in 75 ml of warm milk. butter (can be in a water bath or in the microwave). In a deep bowl, mix eggs with sugar and milk with butter. Mix.

Add flour and salt sifted through a sieve in parts. Knead a soft, slightly sticky dough (do not add more flour than indicated in the recipe). Knead by hand for 15-20 minutes, in a food processor for 8 minutes.

Gather the dough into a ball and leave, covered with cling film, to rise for 1-1.5 hours (the dough should double in size).

Prepare minced meat. To do this, pass the meat with 1/2 onion through a meat grinder twice (!). Add 2 tbsp to the minced meat. milk and 1/2 egg. Season with salt and ground black pepper, knead very well and put in the refrigerator while the dough rises (at least 1 hour).

Place the finished dough on the work surface and knead for a few more minutes. Get the minced meat. Pinch off small pieces of dough, flatten with your hands or roll out with a rolling pin, cut out circles of the desired diameter (

8-10 cm), in the middle of which place 1-1.5 tsp. minced meat. If the dough remains slightly sticky after rising, sprinkle the work surface with flour.

Pinch the edges and place the formed meat pies on a baking sheet covered with baking paper at a distance of 3-4 cm from each other. Cover with film or a kitchen towel and leave to proof for 20-30 minutes.

Brush each pie with a beaten egg (we have 1/2 of the egg left). Bake in a preheated oven at 200C for about 15 minutes. Cool on a wire rack. Ready!

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.

A simple recipe for pies with meat and potatoes in the oven

The dough in this recipe is amazing, soft, successful, and early. It's easy, simple and quick to prepare. The result is a tasty, soft dough and an excellent filling. They are prepared in an unusual way, now you will see everything for yourself.

Recipe:

Milk – 130 ml.
Butter – 100 gr.
Sugar – 1 tsp.
Salt – 1/2 tsp. l.
Dry yeast – 5 gr.
Flour – 300 gr.

Filling:

Potatoes -500 gr.
Onion – 1 pc.
Minced meat – 200 gr.
Vegetable oil – 1 tsp.
Butter – 30 gr.
Milk – 50-100 ml.
Salt – 1/2 tsp.
Black pepper - to taste.
Seasoning for meat - according to taste and desire.

Chop the onion, fry in vegetable oil, add the minced meat, salt, pepper, and fry until tender. Peel the potatoes, cut them, add salt, add water, put on the fire, and cook until tender, drain the water, mash the potatoes. Add a piece of butter to the filling to make it tastier.
Combine meat and potatoes, mix, taste the filling. You should like the taste of the filling. If you think there is not enough salt or pepper, or perhaps spices, add.
It’s also good to finely chop green onions, dill, parsley and add to the filling, but this is optional and according to the season. Although now greens are on the market all year round.
Now prepare the dough, set the filling aside for now. Pour warm milk into a bowl, melt the butter and pour into the milk. Add salt, sugar, and dry yeast.
Pour in the sifted flour, but not all at once, but in parts, in portions. Be sure to sift the flour.
Transfer the dough to the table, knead with your hands, no need to knead for a long time. It takes exactly 300 grams of flour. The dough is soft, elastic, and very easy to work with. Divide the dough into three parts.
Roll out one part of the dough into a rectangular layer, 2 mm thick. Place the filling on the edge and roll it into a roll. Fasten the sides and pinch.
Using your palm, divide the roll into 6 parts. We pinch off the pies with potatoes and minced meat.
Place them on a baking sheet previously lined with parchment paper. You can grease the paper with vegetable oil.
Lubricate them with beaten yolk and a spoonful of milk. Place in the oven and bake for 30 minutes at 180 degrees.

They are delicious both hot and cold. You can serve them with soup, or eat them with sweet tea. An excellent addition to a cup of tea or hot soup.

Juicy pies with meat and potatoes

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

Ingredients:

For the test:

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

For filling:

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

Cooking process:

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

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

Puff pastries with meat

If we use puff pastry without yeast, the baked goods will be very light and crispy.

Since puff pastry is made in several versions, the pies come out different. If we use puff pastry without yeast, the baked goods will be very light and crispy, but pies made from puff pastry will be soft and heavier.

The dish is easy to prepare - first we defrost 500 g of store-bought puff pastry, cut it into squares, lay out the filling, brush the edges of the squares with egg and glue the pies together. We get neat rectangles, which we bake for 20 minutes at a temperature of 180-220 °C. If you have extra time and desire, you can make puff pastry yourself; there are many suitable recipes on our website.

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

Preparing the filling for meat pies

Other products are also added to the filling: vegetables, mushrooms, cheese, eggs, nuts, cereals, dried fruits, herbs and spices

For pies, you can use any meat - beef, pork, lamb, rabbit or poultry. However, keep in mind that low-fat meats, such as beef, should be mixed with pork, otherwise the pies will turn out too dry.

For juiciness, milk, butter, sour cream or whipped cream are added to the minced meat. The filling is made from raw, boiled or stewed meat, depending on the recipe; many housewives fry raw minced meat with onions and spices in a frying pan. Since raw meat in the dough does not have time to cook in the oven in 20 minutes, this filling is recommended to be used only when frying small pies in a large amount of oil. Liver pies are very tasty, and smoked meats and olives give the baked goods a piquant taste.

Other products are also added to the filling: vegetables, mushrooms, cheese, eggs, nuts, cereals, dried fruits, herbs and spices. Cereals make the filling more tender, while vegetables give it juiciness; the main thing is to make sure that there is still more meat in the pies, otherwise it will be difficult to call them meat.

Preparing the filling opens up room for creativity - for example, Asian cooks make minced meat with lamb, ginger, toasted sesame seeds, chili peppers, thyme, cumin and nutmeg.

Cooking pies with raw minced meat

Dissolve yeast in warm water with added sugar and salt.
Sift the flour and add it in small portions, kneading the dough. It is better to add too little flour so that the dough is soft, elastic and does not stick to your hands.
Roll the dough into a ball, place it in a deep bowl or other container, cover with a towel and place in a warm place to rise for 1-1.5 hours.
Meanwhile, prepare the filling. Pass the meat through a meat grinder.
Also pass the peeled onion through a meat grinder or cut into small cubes.
Pass the garlic through a meat grinder along with the onion and meat or crush it onto the garlic clove.
Add chopped onion and garlic, salt, pepper to the minced meat, pour in water and mix well. Water is needed to ensure that the filling in the pies is juicy.
Knead the risen dough, form it into rolls and cut into even pieces.
Roll each piece into a thin (up to 0.5 cm) flat cake, put minced meat in the middle and make pies.
Roll each pie into a flat shape.
Fry pies with raw minced meat in a frying pan with heated vegetable oil over medium heat on both sides until golden brown.

Bon appetit and delicious pies!

Shortbread dough for meat pies in the oven

Shortbread dough is an excellent option for oven-baked meat pies, which can be served not on a dinner table, but on a holiday table.

What you need to remember to prepare shortcrust pastry correctly:

Sift 1/2 cup of flour, add 2 eggs and 80 g of melted butter.
Knead the dough using a kitchen machine or by hand, and then form a lump, which needs to be wrapped in cling film and placed in the refrigerator for 30 minutes.
While the dough is resting, you can prepare the meat filling.
Form a sausage from the finished dough, cut it into pieces. From each piece you need to roll out a round layer of dough so that you can put the filling in the middle.
After this, the formed pies are laid out on a baking sheet, seams down, brushed with egg yolk and placed in an oven preheated to 180 °C for 25 minutes.

Ingredients for meat pies in the oven with kefir

For the test

premium wheat flour – 2.5-3 cups;
kefir – 1 glass;
chicken eggs – 1 pc.;
instant dry yeast – half a bag (6 g);
odorless vegetable oil – 3 tbsp;
granulated sugar – 1 tbsp;
salt – 1 tsp.

For filling

pork and beef pulp – 200-300 g;
milk - a quarter glass;
onions – 2 pcs.;
ground black pepper;
salt.
for greasing the baking sheet and dough - vegetable oil.