home

Meat filling for minced pies: recipes and “tasty” tips. Meat filling for pie. Recipes for pies in the oven with meat filling

22.03.2018

Many housewives prepare oven-baked pies. In Slavic cuisine, pies can be called fast food. Depending on the filling, they can be sweet or snack. The meat filling for pies in the oven will be in perfect harmony with the yeast dough. In our article we will discuss its best recipes.

Have you learned how to masterfully make dough, but the taste of the pie filling leaves much to be desired? The delicious filling for meat pies is very easy to prepare. Try chicken breast as a base.

Ingredients:

chicken fillet – 0.3 kg;
onion – 1 piece;
refined vegetable oil – 2 tablespoons. spoons;
salt and a mixture of ground pepper.

Preparation:

Hastily

The boiled meat filling for pies turns out incredibly tasty. If you are worried that the meat will not cook through, use this option for preparing the filling.

Ingredients:

onion – 1 piece;
pork tenderloin – 300 g;
turkey fillet – 200 g;
carrots – 1 root vegetable;
salt and spices.

Preparation:

Juicy and tasty!

And here's another recipe for you to make for filling minced meat pies. It is best to prepare minced meat yourself from beef and pork tenderloin.

Ingredients:

pork and beef tenderloin – 300 g each;
red sweet onion – 3 heads;
a mixture of ground peppers and salt;
kefir with an average percentage of fat content - 6 tablespoons. spoons

Preparation:

This filling does not require preliminary heat treatment. You don't have to worry, it won't remain raw after baking the pies.
Defrost pork and beef tenderloin.
Wash the meat pieces thoroughly and dry.
Using any convenient method, grind the meat to the consistency of minced meat.
We peel the onion heads and also pass them through a meat grinder or grind them in a blender.
Combine these ingredients, pour in kefir at room temperature. Mix everything. Let's taste it. Add a mixture of ground peppers and salt.

Many of us love to pamper our household with belyashi or chebureks. An important condition is a juicy filling. It's easier to prepare than you might think.

Ingredients:

chopped meat– 300 g;
pasteurized cow's milk – 10-15 ml;
chicken egg – 1 piece;
onion – 1 piece;
salt, mixture of ground pepper.

Preparation:

Transfer the cooled minced meat into a convenient bowl.
Break the chicken egg and carefully separate the white. We don't need the yolk; it can be left to grease the surface of the pies.
Beat the egg white by hand with a whisk or mixer, adding a small pinch of finely ground salt.
Add the whipped egg white to the minced meat.
We grind the onion several times in a meat grinder to make the mass as homogeneous as possible.
Add chopped onion to the minced meat. Salt and season with a mixture of ground allspice.
All we have to do is mix all the ingredients until the mixture has a homogeneous consistency, and the filling is ready.

Meat and rice - the magic of taste

We are used to making pies with egg and rice filling. Try combining rice cereal with meat tenderloin. The result will be something surprising and incredibly tasty.

Ingredients:

chilled minced pork – 250 g;
salt, mixture of ground peppers;
rice cereal – 250 g;
green feather onions - a bunch;
bouillon cube - 1 piece;
refined vegetable oil.

Preparation:

We will need chilled minced meat. You can prepare it yourself or use a semi-finished product.
Heat refined vegetable oil in a frying pan.
We spread the minced meat, having previously eliminated excess liquid.
Stir thoroughly with a wooden spatula, breaking up large lumps.
Fry the minced meat over moderate heat. To make the filling juicy, chefs advise using two types of meat.
Crush the broth cube and add a small amount of boiled water.
Pour the prepared broth into the minced meat and simmer it under closed lid within five minutes.
Rinse the rice grains until the water is clear.
Boil the rice in salted water until tender.
Combine boiled rice cereal with minced meat.
Wash the green onions and finely chop them with a knife.
Add greens to the filling.
At the same stage, add a mixture of ground peppers and salt.
Stir everything vigorously until a mass of homogeneous consistency is obtained. The filling turned out fragrant and juicy.

No matter what you say, in addition to the dough itself, the filling in a pie is no less important. The latter can be as varied as your own imagination allows, but within the framework of this material we will focus on recipes for meat filling for pies with various additives.

Minced meat for pies with meat and fried

Ingredients:

minced meat - 320 g;
onion- 55 g;
carrots - 55 g;
garlic - 2 cloves;
chopped dill - 1 teaspoon;
a pinch of dried thyme.

Preparation

After heating a little oil in a frying pan or saucepan, use it to sauté the onion-carrot mixture. As soon as the vegetables are half cooked and release their aroma, add dried thyme and pureed garlic to them. Next, send the minced meat itself. As soon as the meat releases its juices, season the filling and mix with herbs. Do not let the juice evaporate completely, as this is what will ensure the juiciness of future pies, but make sure that the meat is completely cooked before removing the filling from the heat.

Filling for pies with meat and rice

Ingredients:

minced meat - 430 g;
- 430 g;
dried thyme, oregano - a pinch;
onions - 85 g;
Bell pepper- 120 g.

Preparation

Before preparing the meat filling for the pies, make the dough and let it rise so that when the filling is ready you can start shaping. Sauté the onion slices in a drop of olive oil along with the bell pepper slices. When the vegetables are half cooked, season them with dry herbs and add minced meat. Let the minced meat set, mix it with rice, add sea salt and cook the meat until fully cooked.

Ingredients:

Preparation

Before making meat pies, boil the potato tubers, cool them and cut them into cubes. Sauté pieces of onion, celery and mushrooms in butter until all the moisture has evaporated from the latter. Season everything with sea salt and herbs, add potatoes and minced meat. When the latter is ready, the filling should be cooled and only then should you start making the pies.

The most delicious meat dishes Zvonareva Agafya Tikhonovna

VARIOUS MEAT FILLINGS FOR PIES

VARIOUS MEAT FILLINGS FOR PIES

Classic meat filling

Pass the meat through a meat grinder. Chop the onion, fry in fat until golden brown, add the meat, stirring, heat and add broth or sauce to make the filling juicy. Then add the chopped egg, salt, season with pepper and chopped herbs.

You can add 1-2 tablespoons of sour cream to the meat filling.

Instead of meat, you can use offal (lungs, heart, etc.) for filling. Boil the by-products and then simmer or boil until tender. The filling is prepared in the same way as meat.

Compound: boiled or stewed meat - 400 g, butter or pork fat - 30 g, onion - 1 pc., meat broth or remaining sauce, sour cream - 2 tbsp. spoons, salt, pepper, chopped parsley or dill, eggs - 1–2 pcs.

From the book Vegetable and cereal dishes author Kovalev Nikolay Ivanovich

Different kinds vegetables A whole range of dishes are prepared not from one type of vegetables, but from their mixtures. By combining different vegetables, you can get different dishes

From the book Eh, Apple! author Plotnikova Zoya Evgenievna

Fillings for pies, pies, rolls, cheesecakes, pancakes Apple marmalade (for pastries and cakes) 500 g apples, 2 cups granulated sugar. Apples (preferably Antonov), wash, cut into pieces, removing the core, bake in the oven, it is best to wipe through a sieve. IN

From the book Studies on Nutrition author Mogilny N P

Pie fillings Meat 600 g meat pulp, 2 onions, 1 tablespoon flour, 4 tablespoons butter, Bay leaf, salt, pepper to taste. Rinse the meat, pass through a meat grinder, place on a greased baking sheet and fry in the oven until cooked, but do not dry it.

From the book We Brew Ourselves Foamy Beer, Kvass, Cooking tea mushroom author Galimov Denis Rashidovich

From the book Recipes with a “secret” author Zvonareva Agafya Tikhonovna

VARIOUS DISHES WITH MUSHROOMS MUSHROOMS APPETIZERS Jellied mushrooms Peel fresh porcini mushrooms or champignons, cut into large pieces and boil in a small amount of water, then discard, add salt and let stand for a while, chop finely. Pre-soaked and

From the book Secrets of Russian Cuisine author Alkaev Eduard Nikolaevich

FILLINGS FOR PIES AND PIES MINT MEAT Rinse the meat, pass through a meat grinder, put in a greased frying pan and fry until cooked, but do not dry. Then pass through the meat grinder again. Finely chopped onion, fry the flour in a frying pan with fat and

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Fillings for pies and pies Filling for pies from fresh mushrooms Ingredients: Fresh porcini mushrooms or champignons, butter, salt, sour cream sauce. Take all products at random. Method of preparation: Peel, rinse, boil, chop fresh porcini mushrooms or champignons

From the book Cooking with a blender, food processor, mixer author Nesterova Daria Vladimirovna

Various purees in a blender Mashed potatoes with tomatoes Ingredients 6 potato tubers, 1 egg, 2 tomatoes, 100 ml tomato paste, 50 g butter, pepper, salt. Method of preparation: Wash, peel and boil the potatoes in salted water.

From the book of 100 recipes for diabetes. Tasty, healthy, soulful, healing author Vecherskaya Irina

From the book Beer and Kvass. 1000 best recipes author Kashin Sergey Pavlovich

Different types of diabetes There are several types of diabetes, which differ from each other depending on the age of onset of the disease, the cause of its occurrence and the nature of the metabolic disorder

From the book Baking with Puff Pastry author Krivtsova Anastasia Vladimirovna

Various indicators of beer You can determine the alcohol content in homemade beer using a hydrometer and a hydrometer. To do this, you need to determine the density of the drink before fermentation (initial) and at the end (final): pour a small amount of beer into a glass, immerse

From the book Now I Eat Whatever I Want! David Yan's power system by Ian David

Meat fillings. Chicken filling with onions 500 g chicken fillet 2 onions 150 ml vegetable oil dried thyme ground black pepper salt Cook the chicken fillet until tender in a small amount of salted water. Then cool and cut

From the book How to Drink Properly. From winter mulled wine to summer cruchon. An indispensable guide for those who love to enjoy life all year round by Victoria Moore

From the book Canning and the Best culinary recipes experienced gardeners and gardeners author

Different types of rum: white, golden, old and dark White rum is a clear liquid with a moderate strength and the mildest taste. The most famous brand is Bacardi - it is such a successful brand that you can buy any of its products without hesitation.

From the book Canning for Lazy People. Tasty and reliable preparations quickly author Kizima Galina Alexandrovna

Various dressings for canning vegetables, fruits, berries When canning, we traditionally use a brine of salt, sugar, citric acid or vinegar. But you can use different fillings and dressings, and the well-known canned products will

From the author's book

Calories: Not specified
Cooking time: Not indicated

This filling for meat pies is very tasty and simple. It is important to remember a few basic cooking rules. Firstly, you need to take about twice as much meat as vegetables. Secondly, the main products must be pre-cooked; raw ingredients can only be added green onions. Thirdly, add a piece of fatty cheese to the filling to make it juicy.
It is important to remember that you can make pies only when the filling has cooled completely, this important rule any baker. Be sure to check this one out too.
It will take 30 minutes to prepare. The indicated ingredients are enough to prepare 10-15 medium-sized pies.

Ingredients:

- beef or veal – 500 gr.;
- onions – 120 gr.;
- carrots – 200 gr.;
- garlic – 4 teeth;
- chicken egg – 2 pcs.;
- fatty cheese – 35 gr.;
- chili pepper – 1 pc.;
- green onions – 60 gr.;
- vegetable oil, butter, salt, pepper.

Recipe with photos step by step:

Finely chop the onion, crush the garlic cloves with a knife, and chop. In a frying pan, heat a tablespoon of vegetable oil and the same amount of butter. Sauté onion and garlic until transparent.

Grate the carrots on a coarse grater and add to the pan when the onion becomes transparent.

Fry the carrots and onions until the vegetables become completely soft, they have approximately halved in volume. I think you'll want to know.

Cut the chilled beef or veal into small pieces, cut off the veins and films (if any). Grind the meat in a meat grinder or grind it in a blender.

We prepare the minced meat separately from the vegetables. Fry it for 2-3 minutes in a well-heated frying pan, greased with vegetable oil, then mix with sautéed vegetables.

Boil hard chicken eggs, grate on a fine grater. We also finely grate a small piece of fatty cheese and add it to the minced meat with vegetables. Look how this one is prepared.

Finely chop a bunch of green onions. A small pod of chili pepper (optional) is cleaned of seeds and membranes and cut finely. Add green onions, chopped chili, salt and freshly ground black pepper to taste to the remaining ingredients. Mix the ingredients, be sure to taste them, and when the filling for the meat pies is very tasty and has cooled completely, you can fill the pies.

Bon appetit!