Meat pies are an ideal snack option. Some people like fried pies, others prefer oven-baked ones. In any case, these baked goods are as popular as they were many years ago.
Every housewife has a recipe in her notebook that is passed down from generation to generation.
Meat pies step by step recipe- basic principles of cooking
The dough for pies can be very different: unleavened, yeast, puff pastry, butter, and even made from potatoes or cottage cheese. The dough recipe is chosen depending on the method of preparing the pies. Fried ones are prepared from butter or lean yeast dough. Pies can be baked in ovens from any dough. Yeast or butter dough mixed with water, milk or fermented milk products. Yeast can be used dry or raw. They are dissolved in warm water, a little flour and sugar are added, mixed and left for the yeast to “wake up”. Then add the remaining ingredients to the dough and knead tightly soft dough, which is covered and kept for several hours until it rises. It is advisable to knead it several times during this period.
To make dough for potato pies, the vegetable is boiled and pureed. Add eggs, yeast and flour and knead into a soft dough. Instead of yeast, you can use baking soda slaked with vinegar.
As for the filling, it is prepared from raw, fried or boiled meat. It can be lamb, poultry, pork, beef, etc. Simple filling consists of meat and onions seasoned with spices. Complex fillings may include vegetables, offal and even fruits.
Minced meat for pies is used raw or fried with onions. The fried filling is used only when it has cooled.
For pies in the oven, you don’t have to grind the meat into minced meat, but chop it into small pieces with a knife.
Belyashi, or fried meat pies, are cooked in large quantities of hot vegetable oil. Step-by-step recipes for meat pies allow you to prepare baked goods with various meat fillings.
Recipe 1. Meat pies step by step recipe in the oven
Ingredients
700 g wheat flour;
300 g boiled meat;
8 g instant dry yeast;
5 g table salt;
a glass of milk or boiled water;
50 ml sunflower oil;
60 g granulated sugar;
onion head;
spices.
Cooking method
1. Heat milk or water. It is very important that the liquid is not hot, otherwise the yeast will simply die. Beginning housewives make the main mistake: using liquid room temperature without heating it. In this case, the dough may simply not rise, or rise very slowly. So, add yeast to the warm liquid and stir well until it is completely dissolved. Instead of dry yeast, you can use raw yeast, only in this case the quantity must be doubled. Add a little sugar, stir again and leave the mixture for ten minutes to allow the yeast to start working.
2. Add flour and knead until you get a dough like pancakes. It is very important to note here that the flour must be sifted through a sieve. It is advisable to do this twice. There may be small debris in the flour, and the sifted flour will be saturated with oxygen, which will make the baked goods fluffy.
3. Add three tablespoons of vegetable oil to the dough, add salt and mix. It is better to use refined oil; it is odorless, which means it will not be noticeable in baked goods. Add the remaining flour in small portions and knead the elastic dough. Don't knead it for too long, just enough until it stops sticking to your palms. If yeast dough knead for a long time, it will “clog” and the baked goods will turn out hard. Place it in a deep bowl, cover with a towel and leave for a couple of hours. It is advisable to knead the dough a couple of times during this time.
4. While the dough is rising, start preparing the filling. Twist the boiled meat and peeled onions in a meat grinder, or finely chop. IN this recipe Boiled meat is used, but you can prepare the filling from raw meat. It can be pork, chicken, lamb or beef. Fry the chopped meat with onions, stirring constantly, in vegetable oil until golden brown. Be sure to add salt and spices to the filling. You can add fresh herbs to the filling.
5. Let's return to the test. Punch down the risen dough with your hands and knead lightly. Divide it into small balls. Form them into circles, no more than a centimeter thick. This can be done with a rolling pin, or simply by kneading it with your hands.
6. Place a spoonful of minced meat in the middle. Use only completely cooled filling. Bring the edges together, sealing them carefully.
7. Place the pieces, seam side down, on a greased baking sheet. Cover the baked goods with a kitchen towel and leave in a warm place for 20 minutes. This is necessary for the dough to rise again. Brush the pastry with beaten egg or milk. This can be done with a silicone brush or napkin.
8. Place the baking sheet in the oven. Be sure to preheat it to 180 degrees in advance. The baking time for the pies is 20 minutes. A step-by-step recipe for meat pies will help you prepare delicious, fluffy pastries.
Recipe 2. Fried pies with meat step by step recipe
Ingredients
half a glass of kefir;
900 g of premium wheat flour;
salt;
half a liter of milk;
ground black pepper;
50 g yeast;
60 g white loaf;
two tablespoons of granulated sugar;
two cloves of garlic;
200 g margarine;
large onion;
two chicken eggs;
250 g each of pork and beef pulp.
Cooking method
1. We start preparing pies with dough. We heat the milk, make sure that it is not hot, otherwise the yeast will simply die and the dough will not work. Dissolve the yeast in warm milk. They can be dry or fresh. Add to yeast mixture granulated sugar and a glass of sifted flour. Mix thoroughly so that not a single lump remains. Leave the mixture in a warm place for forty minutes until it begins to ferment. Foam should rise to the surface.
2. While the dough is rising, prepare the filling. We wash the meat. We clean the beef from films and veins. Finely chop with a knife. You can grind it using a meat grinder or blender. Peel the onion and chop it into thin quarter rings. It can be ground together with the meat, but it is better to chop it finely. This way the onion will release more juice and the filling will turn out juicy.
3. Fill the white loaf with kefir, leave for about five minutes, then place it in the meat filling. If you don’t have kefir, you can soak the bread in plain water or milk. Season the filling ground pepper and salt. Now mix thoroughly.
4. Melt the margarine. You can do this in a saucepan, putting it on low heat, or place the margarine in a bowl and place it over a pan of boiling water. Cool the melted fat and add it to the dough. Add the eggs here and whisk everything thoroughly with a whisk until smooth. Add flour in small portions, after sifting it twice. Knead with your hands until you get an elastic, soft dough. Roll it into a ball, place it in a large bowl, cover and let stand for an hour.
5. Knead the risen dough and divide it into small pieces. We knead each one with our fingers into a cake, or roll it out with a rolling pin. The thickness of the dough should not exceed a centimeter. Place a spoon strictly in the middle meat filling. We pull the edges towards the center and carefully fasten them, leaving a small hole, giving the cake the shape of a bag. Leave the pies to proof for about ten minutes.
6. Pour quite a lot of vegetable oil into a large cast iron frying pan. It is advisable to use refined. Place on high heat and heat until light smoke appears. Place the pies in the boiling oil, side with the hole. Turn the heat down to medium and fry until golden brown. Turn the pies over and continue to fry until the other side is browned.
7. Place the fried pies on a plate, covering it with paper napkins to absorb excess oil. Serve hot. You can heat the cooled meat pies in the microwave or steam them.
Meat pies step by step recipe - tips and tricks
- You can prepare the dough with kefir, in which case you need to put it in a warm place for a couple of hours.
- Before frying the pies, be sure to heat the vegetable oil well.
- You can grind the meat for the filling in a meat grinder, or finely chop it with a sharp knife.
- Hot baked pies Place in a deep bowl and cover with a towel so they become soft.
Ruddy, aromatic and very tasty - homemade meat pies. Anyone can make these pies. How to cook meat pies in the oven watch and read further.
Meat pies: oven baking recipes step by step
A good memory from childhood is my mother’s or grandmother’s pies. The time has come for you to learn how to bake such things so that your children and then your grandchildren will remember them.
Recipe: Meat pies baked in the oven
Ingredients:
- 3 tbsp. flour
- 1 tbsp. milk
- 2 tbsp. l. vegetable oil
- 1.5 tbsp. l. Sahara
- 2 eggs
- 1 packet of dry yeast
- a pinch of salt
For filling:
- 0.5 kg minced meat (pork or chicken)
- onion
- vegetable oil
- salt
- spices
- 1 tbsp. l. flour
Cooking method:
1. Beat eggs with sugar and salt.
2. Add warm milk and yeast. Pour in vegetable oil and beat until smooth. Then add the sifted flour in parts. Knead the dough.
3. Cover the bowl with the dough with a clean towel and put it in a warm place to rise for 1-2 hours.
4. Cut the onions into cubes.
5. Fry chopped meat and onions in a small amount of vegetable oil.
6. Salt the finished filling and season with spices. For better viscosity, you can add to the minced meat a raw egg or flour. It's better to use flour.
7. Knead the risen dough and cut it into balls. Roll the balls into a flat cake with a rolling pin. Place some meat filling on the edge of the tortillas. Seal the edges of the pies.
8. Grease a baking sheet with oil and sprinkle with flour. Transfer the pies to a baking sheet.
9. The pies can be coated with whipped yellow, egg white, salted or sweet water.
10. Bake the pies in an oven preheated to 180 degrees for about 20 minutes.
11. Cool the pies on a baking sheet under a towel.
Recipe for meat pies from unleavened dough in the oven
Ingredients:
- 2.5 tbsp. flour
- 100 gr. butter
- 1 tbsp. kefir
- a pinch of salt
For filling:
- 300 gr. chicken fillet
- onion
- vegetable oil
- pepper
Cooking method:
- Beat the egg with salt.
- Pour in kefir and melted butter.
- Knead the dough.
- Roll the dough into a ball, wrap it in cling film and put it in the refrigerator.
- Pass through a meat grinder chicken fillet along with the onion.
- Fry minced chicken in vegetable oil for 2-5 minutes.
- Salt and pepper the finished filling and knead thoroughly.
- Remove the dough from the refrigerator and the film. Divide the dough into balls.
- Roll out the balls slightly, but not thinly. Place the filling on the rolled out dough.
- Pinch the edges of the dough and shape them into pies.
- Bake the pies at 180 degrees for about 15 minutes. Pies can be brushed with melted butter before baking.
If you still doubt your capabilities, then watch the video recipe and start baking.
Video recipe Delicious meat pies in the oven
Have fun cooking and be healthy!
Always yours Alena Tereshina.
There is a food that, when you think about it, you immediately begin to think about your childhood with always knocked-out knees, huge puddles on the way to kindergarten, the floral smell of your mother’s perfume and the wrinkled hands of the kindest grandmother in the world. Grandmothers, who, playfully and between other things, often, often prepared delicious ones, the taste of which is remembered through the years.
As adults, we often try to recreate the moments that made us happy. Grandmother's meat pies are one of the memories that firmly connect us with a carefree childhood, and having learned to cook this simple treat, we can sometimes return to the days of mercury thermometers heated on a radiator so as not to go to school, to the days of friendship with the red-haired neighbor boy , with whom it was so fun to steal apples in the collective farm garden, in the story about push pins on the teacher’s chair, torn out pages with “twos” in the school diary, the most delicious cafeteria cutlets. And, of course, during those breakfasts, lunches, dinners and snacks when grandma cooked yeast pies with amazing meat filling.
Don't be afraid of the abundance of letters: step by step photo recipe Making meat pies in the oven is simple, and once you get the hang of it, you can cook them just as easily and quickly as your grandmother used to do. Just as carefully and beautifully - so that one day, many years later, your grandchildren and great-grandchildren will excitedly tell their children about what breathtakingly delicious meat pies you knew how to cook.
Ingredients for the dough:
- 4 glasses of flour;
- 2 tbsp. l. Sahara;
- 250 ml milk;
- 1 tsp. salt;
- 2 tsp. dry yeast;
- 3 tbsp. l. vegetable oil;
- 1 egg.
Filling ingredients:
- 2-3 large onions;
- 2-3 tbsp. l. vegetable oil;
- 0.5 kg of boiled meat;
- salt, pepper to taste;
- 1 egg for greasing the pies;
- optional - sesame or any other spice for sprinkling the pies.
How to cook with photos step by step
To make the process of making pies simple and enjoyable, take care of the filling in advance. To do this, first boil the meat. Strange as it may sound, but the best option is beef with quite a lot of veins - after you cook the fillet, the veins will become soft. After twisting the meat through a meat grinder, they will completely mix with the minced meat, become invisible and imperceptible to the taste, but will significantly improve the structure of the filling, giving it juiciness and softness.
So, cut the meat into fairly large pieces that will fit into the hole in the meat grinder.
Peel the onion, cut into half rings without any desire for beauty, fry in vegetable oil until soft and translucent. Do not allow the onions to fry - they are needed to give the filling juiciness, and onions, fried until golden and crispy, are beautiful, but, alas, a little dry.
Grind the boiled meat and fried onions in a meat grinder.
Add salt and pepper to taste. From experience, I can note that it is better to salt and pepper the filling well - after it is combined with the dough, its taste will become softer, so it is worth highlighting it in advance by adding a little more salt and pepper than usual.
Mix. The filling is ready. Now you can, without being distracted by extraneous matters, get creative - creating the most delicious yeast pies with meat in the world.
Prepare the dough. Sift the flour into a bowl of sufficient volume. Due to the constant rush, I do not waste time on this simple step, however, my grandmother always did just that. I don’t know if it seems to me or if it’s really so, but still those pies from my childhood were much tastier.
Make a well in the center of the flour mound and add sugar and salt. We do not neglect any of these components - a small amount of the first makes the yeast work more carefully and hardworking, the second - reveals the taste of the dough, emphasizing its rich notes.
Mix, lifting the flour from bottom to top, make a hole again and pour in the yeast.
Pour warm milk into the center of the well.
After this, add vegetable oil to the dough.
Knead the thin dough, gradually collecting flour from the sides of the bowl. If you do this with a mixer, then your work will be reduced only to holding the “helper” - the whisks themselves will complete the entire task, sequentially adding flour to the already kneaded dough.
We collect ready dough into a ball, place in a bowl, cover with a towel and put in a warm place for 1.5-2 hours, depending on the room temperature.
After the specified time, the dough should increase significantly in volume - you can continue working. We knead, divide into several parts, and begin to form the pies.
To ensure that all products are smooth and neat, we will cut the dough using a glass with sharp edges. The grandmother simply pulled out the “sausage”, cut it into equal pieces, and rolled each of them into a circle. 
I'm not skilled at such tricks, so I strive for the perfect appearance making pies in a different way - first I roll out the dough into a layer.
Then I use a glass to cut out even circles, which I use to form pies. I collect the rest of the dough into a ball again, roll it out and reuse it. You choose the method that you like best.
So, place an even circle of dough in the palm of your left hand, put the filling in the middle, lightly compacting it to increase the amount of meat that will fit in the pie. We fasten the edges of the circle on two opposite sides. We pinch it well.
After this, we pinch it in the same way, first from one edge to the middle.
Then - from the other and to the middle. Try to make the tucks small (so that the dough is tender and thin) and strong (so that you don’t have to treat your family separately with buns and separately with minced meat).
Ready. Let's admire it - this is a mandatory point in the program, without which the pies will not turn out tasty and juicy!
Place the finished products on a greased or lined baking sheet with the seam side down.
When all the pies are molded, cover the baking sheet with a towel and put them in a warm place to proof for 15-20 minutes. Brush the pies with lightly beaten egg.
If desired, sprinkle with sesame seeds, cumin, coarse sea salt or whatever you like to sprinkle on them.
Bake in an oven preheated to 180 degrees for about 20 minutes.
To cool, be sure to transfer the pies to a wooden board or metal wire rack.
We store (if there is something to store) in a tightly tied bag.
Bon appetit!
P.S. Using the same recipe and in the same way, you can prepare yeast pies with any other filling. Here are some options for inspiration savory fillings for pies:
Fish fillet, onion, Bechamel sauce;
- braised cabbage, carrots, onions;
- fried mushrooms with onions and sour cream;
- pea mash;
- bean puree, fried onions;
- liver;
- rice, boiled egg, green onions;
- buckwheat, fried carrots, celery, onion;
- cottage cheese, garlic, herbs;
- sausages of the “Malyutka” type. 
Several options for sweet fillings for yeast pies:
Cottage cheese with sugar and raisins;
- poppy seeds, ground with sugar;
- sweet nut mass;
- dried apricots, prunes, raisins and other dried fruits;
- cherry, plum, pear, apricot and other fruits and berries;
- thick fruit jam;
- and even chocolate candies, toffee and caramel.
Praise be to Russian cuisine for its ingenuity in baking! There's so much variety you won't find. I suggest baking delicious pies from homemade yeast dough with meat filling. Preparing the pies is a hassle, but the dish is worth it. Butter pies, prepared almost using the sponge method, turn out airy and tender. Is it possible to exchange them for baked goods from the supermarket? I am not a supporter of the purchased “test” and act according to the rules of a caring housewife: “ homemade food- healthy and tasty!"
So, let's prepare baked meat pies in the oven...
First, the yeast dough is kneaded. To prepare it, products are taken from the list.
Crumble fresh yeast into a bowl.
Add warm water to the yeast and stir thoroughly. What I got is called “whitening.”
Sprinkle the whitewash with sugar and flour. Stir lightly. Leave in a warm place for 30 minutes.
The mixture turned into a fluffy cap - that's what you need.
Prepare a large container suitable for fermenting the dough. I settled on an enamel basin.
Sift 600 g of flour into a bowl.
Add fluffy whitewash.
Add salt, warm chicken eggs and warm butter. All yeast dough ingredients should only be warm, not hot. Yeast dies at high temperatures.
Mix the pastry with flour and yeast. Add the remaining portion of flour. Start kneading the dough by hand.
Bring the dough to elasticity and place it on the bottom of the container. Cover with a towel and keep warm for 2 hours.
The dough should rise well.
After which a good warm-up is done. The dough is rolled out and formed into a bun again. Let the bun rise again well in a warm place under a towel.
While the dough is rising, prepare the minced meat. Products will be required from the list.
Chop the meat and onion into pieces.
Pass through a meat grinder.
Place in a frying pan and simmer with the addition of sunflower oil.
Stir the meat filling regularly during the stewing process.
Don't forget to add salt and dill. I use dill frozen for the winter.
While the filling is cooling, let's return to the dough. It rose magnificently in the basin. Sprinkle it with flour and take it out on the table.
I really like working with the dough on a waffle towel. It practically doesn't stick to it. A little flour always goes into the dust.
Dip your fingertips into flour. Grasp the dough and pipe mini-balls onto the board. Give them some space.
Roll out the koloboks into thin circles.
Place a tablespoon of minced meat in the middle of each circle.
Make pies in any shape. I like boats.
Transfer the pieces, seam side down, onto a greased baking sheet. Brush with beaten yolk and water.
Bake in an oven preheated to 240°C for 15-20 minutes. Ready-made pies with meat from the oven they easily “come down” from the baking sheet when tilted. It's all about airiness.
Baked meat pies melt in your mouth like... cotton candy. Joke!
Homemade meat pies made from butter dough made with fresh yeast, truly incomparable. Break the cooled pie! Isn't it a fairy tale?
Pies with yeast dough in the oven with meat
Meat pies in the oven are one of the favorite types of baked goods for millions of people. Such pies are delicious, meat is delicious, and pies with meat filling are magnificent! Photo attached.
I will share with you very simple recipe homemade baked pies with meat on yeast dough. I tried to make everything brief and at the same time clear and understandable. I'm serious, they're super easy to make! Even if you haven’t kneaded yeast dough or made pies before. Just follow the instructions, and then you can please yourself and your loved ones with this dish.
These meat pies will turn out very soft, slightly fluffy thanks to the yeast dough. When bitten, the taste buds are simply delighted, as the filling is very juicy and aromatic.
Let's step back from the lyrics and move on to the recipe itself.
Recipe for meat pies in the oven
From these proportions you will get about 10-14 pies. Of course, it all depends on their size.
Ingredients:
For the dough:
- Flour – 300 g.
- Vegetable sunflower oil– 30-40 ml.
- Water – 200 ml.
- Salt – 2-3 pinches;
- Dry yeast – 11 g.
- Sugar – 1 teaspoon;
- Chicken eggs – 1 pc.
Filling:
- Meat (pork, beef) – 300-400 g. (You can use ready-made minced meat);
- Salt – 3 pinches;
- Ground black pepper;
- Onions – 200 g.
If desired, the filling can be flavored with various herbs and spices. Here it’s up to your taste to navigate.
Step-by-step preparation of meat pies in the oven
Kneading the dough
Any pies begin with preparing the dough. Of course, you can use ready-made ones bought in a store, but it’s still better to make your own, homemade and tasty. Plus, the pie dough is very easy to make.
- Pour dry yeast into a bowl of water. Mix well and let stand for 7-12 minutes.
- Beat the eggs in there. Add sugar, salt, butter. Mix again.
- Gradually add flour, stirring constantly.
- The mass thickens. Add the rest of the flour and knead the dough with your hands.
- Grease the dough with oil and put it in a warm place, covering it with a lid for about 30 minutes. While the dough is rising, you can spend time on the filling.
Meat filling for pies made from yeast dough
If you bought whole meat, you should grind it in a meat grinder. If there is a good one fresh minced meat– go to the next step.
- Peel and finely chop the onion.
- Pour oil into a frying pan and fry over medium heat until the onion begins to brown.
- Now add the minced meat to the onion in the frying pan and fry, stirring, for another 5-7 minutes. The meat should change color from pink to something closer to brown.
- Pour 50 ml into the pan. water and simmer over low heat until excess water evaporates. Don't forget to stir!
- Now you need to add salt and pepper.
- The filling is ready, and we move on to making the pies.
Forming and baking pies
- Pull the dough into a sausage and cut into small equal pieces.
- Using a rolling pin, roll out the pieces into flat cakes. You shouldn't roll it too thin.
- Place 1-2 tbsp on each flatbread. spoons of meat.
- Now you need to fashion the pies. Just pull the edges towards the middle and pinch tightly. In the end it will turn out classic pies with a seam on top.
- Line a baking sheet with foil or grease with oil.
- Place the pies on a baking sheet.
By the way, you can’t put pies in the oven right away. They should rest for about 15 minutes as the dough continues to rise and ferment. As a result, the structure of the pie dough will be airy, soft as fluff. This operation is called “proofing” the pies.
- Heat the oven to 180 degrees.
- Brush the pies with beaten egg yolk.
- Bake in the oven for 20-30 minutes until the pies take on an inviting golden brown appearance.
Bon appetit! Don't forget to join my group in contact, and also click on the social button. networks.
By the way, I highly recommend going and taking a look at another recipe:. I'm sure you'll be interested in this.
Ingredients
Servings: – + 16
