Delicious meat pie. Lavash pie

Calories: Not specified
Cooking time: Not indicated

Oh, how I love this pie! But I don’t always have enough time to prepare it, because you need to knead the shortbread dough, and then prepare the filling and shape the product, and then bake it.
By and large, call a simple meat pie in the oven, step by step recipe the photo of which I offer is not possible, because a lot is involved in its preparation technological processes- kneading the dough with subsequent cooling, preparing a complex filling of potatoes and minced meat, which implies additional preparatory processes, and then comes the assembly of the pie and the final process - thermal, namely baking in the oven.
But, nevertheless, all the processes are simple, we perform similar ones every day and therefore it is not so difficult to prepare, especially if you have certain culinary skills. But you will be pleasantly rewarded for your efforts, because the pie turns out so tasty, appetizing, with juicy filling that it can be prepared not even as an appetizer, but as a main course, for example, for dinner.
For the filling we will use sliced raw potatoes, topped with sautéed onions and minced meat. You can take any minced meat - pork, beef or poultry, I like to make an assortment of several types of meat, then the minced meat comes out more tasty and balanced in fat content. You can add finely chopped herbs, your favorite spices and spices to it.



Ingredients:
for test:
- butter (or margarine) - 250 g,
- egg dining room - 1 pc.,
- premium wheat flour - 400-450 g,
- sour cream - 3 tbsp.,
- baking powder for dough - 0.5 tsp,
- salt - a pinch.

For filling:
- chopped meat(pork, chicken) - 400 g,
- potato tubers - 4-5 pcs.,
- onion - 3 pcs.,
- butter - 30 g,
- laurel leaf - 2 pcs.,
- salt, spices

How to cook with photos step by step

At the first stage, knead the shortbread dough. Add baking powder to the sifted flour.




In a separate bowl, beat the egg and sour cream.










Add flour and baking powder.




Knead the dough with your hands and put it in the cold for about an hour.




While the dough is resting, make the filling. Cut the peeled potato tubers into thin slices.






Cut the onion and turnip into half rings.




We wash fresh meat and remove films and fat. Then grind in a meat grinder and add salt and spices to your taste.
Now let's form the pie.
Divide the dough into two parts, approximately in the ratio of 1/3 and 2/3. Roll out the larger part into a layer and place it in a greased pan. We make high sides from the dough and lay out the filling.




First, potato slices, add salt and pepper on top.




Then place the minced meat evenly.






After that comes a layer of onion.




Place bay leaves and pieces of butter on top.




Now roll out the second part of the dough and cover the pie.
We make a small hole in the middle to allow hot steam to escape. You can optionally decorate the pie using the dough.
Brush the cake with yolk mixed with water and bake it in an oven preheated to 180 degrees for 40-45 minutes.




You can cover it with foil so it doesn't burn too much. Next, remove it from the mold and let it stand on a wire rack for 10-15 minutes.






It turns out just as tasty and beautiful

Have you tried baking a meat pie in the oven? The smell of homemade baking always brings back memories of childhood, guests, grandmother and holidays. Few people can resist the aroma of a freshly baked pie. Baked on yeast dough with meat filling, it always turns out very satisfying and tasty. This soft, rich pastry will not leave your family indifferent.

You can choose the meat for the filling to your taste. Meat pies are prepared from chicken, pork, beef, rabbit.

Moreover, the meat does not have to be in the form of minced meat. It can be cut into pieces. Hurry up, write down the most delicious step-by-step recipe for meat pie in the oven, better save the page in your bookmarks. This simple meat pie made from dry yeast dough should definitely be on hand!

For the pie you will need the following products:

• 4 tbsp. flour;
• 1/2 liter of milk;
• 2 tablespoons flour;
• 250 ml. water;
• 30 ml. vegetable oil;
• 2 tbsp. dry yeast;
• 1 stick of butter;
• 30 g granulated sugar.
• For the filling: half a kilo of beef, pre-cooked (or any meat to taste)
• some greenery;
• a little oil.

How to cook a pie with meat and herbs in the oven:

Cooking yeast dough for the pie
We start cooking with the dough, since it will take the most time to prepare. Place yeast and sugar in warm water. Place in a warm place for 30 minutes. Warm up the milk. Put sugar in it. Then salt and oil. Stir and pour the yeast into the bowl. Add flour. Take 1 cup of flour and gradually add it to the mixture with yeast. Add two yolks.

To make the meat pie soft and airy, only yolks should be used. Be careful not to let the whites get into the pie dough, otherwise it will be tough.

Melt about half a stick (a little more) of butter in a water bath and pour it into the yeast mixture. Stir. Cover with a cloth or lid and let rise.

After the yeast dough has risen, add another glass of flour and stir. We are waiting for it to rise again. If you repeat this 4 times, the pie dough will come out very fluffy and soft.

Let's prepare meat filling for the pie
Let's start preparing the filling. The recipe for meat pie filling is quite simple. We take raw beef. We cut it into small pieces and set it to cook on the fire. To make the meat aromatic, add bay leaves, herbs, carrots and onions to the pan.

Also, for a twist, when cooking meat, you can add any spices to taste. Cook the meat for an hour. When it is cooked, put a frying pan with oil on the fire and heat it up. Add finely chopped onion. Fry until golden. Grind the cooked beef using a meat grinder.

Place the minced meat in the onion. Fry briefly, as the meat is already ready. Add salt and pepper. To make the filling for the meat pie in the oven juicy, add a little broth in which the meat was cooked to the frying pan. Finely chop the greens. Add to the minced meat and leave it to cool.

Baking a delicious meat pie in the oven
Let's move on to shaping and baking the pie. Stir with a spoon; if it doesn’t stick, it’s ready. Place on a floured surface and knead thoroughly.

We divide it into three parts: one very small for decorating the dish, and two equal ones. Roll out one large piece and place it in a baking tray, pre-greased or lined with baking paper. Break the egg and divide it into two parts: one is the white, the other is the yolk.

Lubricate the layer with protein and leave for a couple of minutes to dry. Spread the filling evenly on top. Roll out the second part of the dough. In order to cover the minced meat well, carefully wrap the rolled out layer onto a rolling pin and carefully cover the filling. We pinch the edges tightly and make a hole in the middle.

To make the meat pie irresistible, take a third piece of dough and decorate it. You can come up with absolutely any decorations. Beat the remaining yolk with butter and spread the entire pie with filling on top. Thanks to this, it will be rosy and appetizing. You can lubricate using a special silicone brush.

Place the meat pie in the oven for up to 50 minutes. Bake at 180 degrees. When the dish is ready, take it out of the oven and generously grease it vegetable oil. Set aside for a few minutes. This is necessary for the oil to be absorbed. As you can see, the recipe for a meat pie in the oven using yeast butter dough simple and easy to prepare!

Was the crust too dry? Then cover the cake with baking paper and place a towel on top.

Let the pie cool a little. Cut into portions and serve. All your family and friends will definitely appreciate such a hearty and tasty dish.

Tips for making meat pie with yeast dough:

1. It happens that flour contains very little gluten. In this case, the dough will not rise and will not hold its shape. If you discovered this before the pie was formed, then the situation can be easily corrected: add 1/3 of the total mass, a mixture of semolina and potato starch. This mixture must first be diluted with a small amount of warm liquid: water or milk. Once again, mix well. Cover tightly with cling film and leave to rise.
2. You can't add too much yeast. It will only come out sideways. Firstly, there will be an unpleasant odor finished baked goods, and secondly, there will be a sour taste. By adding yeast, the rate at which the dough rises will not increase.

Watch the video recipe: meat pie - it couldn’t be easier with kefir!

“The hut is not red in its corners, but red in its pies” - it is very accurately said! For even the most elegant home will never feel cozy if it is not warmed by the aroma of homemade baked goods... Today we will talk about meat pies - nourishing, tasty and, oddly enough, very simple. It’s not surprising, because along with traditional pies, the preparation of which takes barely half a day, recipes are very common in modern kitchens quick pies with meat, which efficient housewives manage to cook even for breakfast, it’s so simple!

In any case, whether you choose a recipe for a poured pie or quiche, or decide to cook according to the recipes of your great-grandmothers, a few tricks will definitely come in handy.

Be sure to sift the flour before kneading - the dough will be fluffier.

• Try to avoid using margarine, take butter- your pies will not only taste better, but also be healthier.
• If the dough recipe contains mayonnaise, try replacing it with sour cream, natural yoghurt or kefir.
• You can use any meat for the filling, as long as it is not too fatty.
• Soften dry chicken meat - add 2-3 tbsp to the minced meat. 20% cream or a piece of butter.
• It is convenient to bake meat pies on baking paper, foil or a special silicone baking mat. This will prevent your cake from burning on the baking sheet or pan. If you don’t have any of the above, grease a baking sheet or mold with butter and dust with flour.
• If the surface of the pie begins to burn and is still far from done, cover the pie with foil.
• Be sure to pierce the top of the pie in several places (with a fork or toothpick) to prevent it from bursting during baking.
• Remove the finished meat pie from the oven, cover with a linen napkin and let stand for 10-15 minutes.
• Meat pies made with yeast dough are best eaten completely cooled.

All you have to do is choose a recipe you like! Let's start with the simpler ones (remembering that "simpler" is not always "worse"!)

Meat pie “Nalivnoy”

Ingredients:
250 g flour,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
4 eggs,
100 g cheese,
½ tsp. soda,
1 tbsp. 6% vinegar,
salt.
Ground meat:
250-300 g of meat,
1 onion,
200 g champignons,
50 ml vegetable oil,
salt, spices - to taste.

Preparation:
Chop the onion and fry in vegetable oil, add chopped mushrooms, simmer until the liquid evaporates, add the ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add coarsely grated cheese, flour and soda, sour cream and mayonnaise, mix. Pour ⅔ of the dough onto a baking sheet greased with vegetable oil and sprinkled with flour, smooth it out, lay out the minced meat and fill with the rest of the dough. Place in an oven preheated to 200°C for 30 minutes.

Quick meat pie

Ingredients:
2 eggs,
1 stack flour,
1 stack kefir,
½ tsp. soda,
½ tsp. salt.
Filling:
300-350 g minced meat,
2-3 onions,

Preparation:
Mix the dough ingredients and beat until smooth and fluffy. Pour half the dough into a greased and floured pan, place raw minced meat, mixed with chopped onion, salt and pepper, pour over the remaining dough and place in the oven preheated to 170°C for 40 minutes.

Meat pie with curd dough

Ingredients:
400 g fat cottage cheese,
2 eggs,
6-8 tbsp. vegetable oil,
2 tsp baking powder,
16 tbsp (with a slide) flour.
Filling:
1 kg mixed minced meat,
2-3 tbsp. vegetable oil,
1-2 tbsp. butter,
300 g cabbage,
salt, pepper - to taste.

Preparation:
Fry the minced meat in vegetable oil for 5-6 minutes, add shredded cabbage and simmer for another 10 minutes. Add salt and pepper, add butter and remove from heat. For the dough, rub the cottage cheese through a sieve, add the remaining ingredients, knead and put in the refrigerator, covered with film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and place in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Place the filling, intertwine strips of dough on top of it in the form of a lattice, place in an oven preheated to 180-200°C and bake for 40 minutes.

Open pie with meat (quiche)

Ingredients:

2 tbsp. butter,
200 g fresh mushrooms,
300-350 g mixed minced meat,
5 eggs
⅓ stack. heavy cream,
¾ stack. hard grated cheese,
salt, black ground pepper, garlic powder - to taste.

Preparation:
Roll out the thawed dough into a circle slightly larger in diameter than your baking pan, place it in the pan and form the sides. Put in hot oven for 6-8 minutes. Reduce the oven temperature to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, simmer and add the minced meat. Mix well, add salt and pepper and place in an even layer on the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and place in the oven for 25-30 minutes. Serve hot.

Potato pie with meat “Zalivnoy” (Russian version of quiche)

Ingredients:
200 g mashed potatoes,
200 g flour,
1 egg,
1 tbsp. butter.
Filling:
500 g mixed minced meat,
2 sweet peppers,
2 onions,
1 tomato
½ cup cream,
½ cup milk,
2 eggs,
2-3 tbsp. tomato paste,
salt, ground black pepper, grated cheese - to taste.

Preparation:
TO mashed potatoes add butter, egg, flour and mix until smooth. Grease the baking dish with oil, place the dough, form the sides and place the mold in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, add salt and pepper. Bell pepper cut into cubes and lightly fry separately. Combine pepper and finely chopped tomato with minced meat and place on the dough. To fill, combine milk, cream and tomato paste, add the egg, beat, salt and pepper to taste and pour the filling into the mold. Sprinkle with cheese and place in an oven preheated to 200-220°C for 40 minutes.

Ingredients:
250 g sour cream,
250 g mayonnaise,
350 g flour,
3 eggs,
1 tsp soda,
salt.
Filling:
400 g meat,
250-300 g potatoes,
1 onion,
salt, ground black pepper - to taste.

Preparation:
For the filling, cut any lean meat, potatoes and onions into small cubes, mix, salt and pepper. For the dough, combine sour cream and mayonnaise, eggs and flour with soda and knead a thin dough. Grease the pan with oil, place half of the dough, place the filling on it, 2 cm from the edge, and cover with the remaining dough. Bake for 1 hour at 180°.

Boiled meat pie

Ingredients:
200 g butter,
200 g sour cream,
1 egg,
½ tsp. soda,
3 tbsp. Sahara,
3 stacks flour,
a pinch of salt.
Filling:
1 kg lean pork or veal,
1 onion,
salt, ground black pepper - to taste.

Preparation:
Boil the meat in salted water and grind it through a meat grinder instead of fried onions, add salt and pepper to taste. For juiciness, add a few tablespoons of broth. For the dough, melt and cool the butter. Mix sour cream with soda. Separate the whites from the yolks, beat them with sugar, then, without ceasing to beat, add the yolks. Stir sour cream and melted butter into the egg mixture and gradually add flour, adding it in portions. Knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer it along with the paper to a baking sheet. Place the minced meat on top of the dough and cover with the other half of the dough. Pinch the edges. Brush the top of the pie with a mixture of sour cream and raw yolk and place the pie in the oven, heated to 180°C, for 35-40 minutes. Cool. The pie turns out very juicy.

Greek meat pie

Ingredients:
1 package of ready-made puff pastry (preferably yeast),
500 g mixed minced meat,
300 g hard cheese,
250 g cheese,
2 eggs,
2 onions,
1 bunch of greens,
salt, ground black pepper - to taste.

Preparation:
Fry the minced meat in butter until cooked, mix with fried onions, add crumbled feta cheese and grated cheese, chopped herbs and raw eggs. Salt and pepper to taste. Divide the dough into 2 equal parts, roll out, place the filling on one, cover with the second part and pinch the edges. Bake at 180° for 30 minutes.

Meat pie with potato dough “Country”

Ingredients:
150 g potatoes,
150 g flour,
100 g butter,
500 g minced meat,
3 sweet peppers,
2 tomatoes
1 onion,
100 g cheese,
1 tsp ground sweet paprika,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes and mash them into a puree, add butter, flour and salt and knead into a loose dough. Fry the onion and pepper, diced, in vegetable oil until golden brown, place on a plate and fry the minced meat in the same oil until half cooked. Add vegetables, salt, pepper, add paprika. Roll out the dough and place in a greased pan (preferably a springform pan). Place the minced meat, top it with tomatoes, cut into slices, and sprinkle with grated cheese. Bake at 170-180°C for 40 minutes. Serve hot.

Meat pie “Roll”

Ingredients:
400 g ready-made puff pastry,
100 g butter,
1 kg mixed minced meat,
⅔ stack. chopped green onions,
½ cup dry white bread crumbs,
3 eggs,
⅔ stack. ketchup,
2-3 cloves of garlic,
1 ½ cups cereals (rice, pearl barley, wheat),
2 stacks chopped champignons,
1-2 tbsp. vegetable oil,
1 stack diced onion,
salt, ground black pepper, spices and seasonings - to taste.

Preparation:
Combine minced meat, green onions, crackers, 2 eggs, ketchup and garlic, salt and add spices to taste. This is the first stuffing. Cook crumbly porridge from cereals. Fry mushrooms and onions in vegetable oil, add salt and pepper to taste and combine with porridge. This is the second stuffing. Roll out the defrosted dough as thin as possible on a towel, grease with butter, lay out the first minced meat 1.5 cm thick, and place the minced cereal and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Place the roll on a baking sheet, seam side down, brush with beaten egg and place in an oven preheated to 180-200°C for 30 minutes. If you think the pie will be too big, reduce the ingredients by half or divide them into two pie rolls. Cool the finished pie.

And finally, a classic of the genre - meat pies with yeast dough. A great opportunity to gather the whole family around the Sunday table!

Yeast pie with meat

Ingredients:
500 ml milk,
2 tbsp. Sahara,
1 pack of dry yeast,
1 egg,
100 g butter,
5-6 stacks. flour.
Filling:
800-900 g lean pork,
1-2 onions,
200 ml meat broth,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the meat into large pieces, cover with cold water and boil until tender. Meanwhile, in ½ cup. dissolve 1 tsp warm milk. sugar, add yeast and let rise. Melt the butter and cool. Pour the egg, shaken with salt, the remaining milk and sugar, melted butter into the yeast, stir and, gradually adding flour, knead the dough. Leave to rise in a warm place under a napkin. Turn the meat through a meat grinder, mix with onions and broth fried in vegetable oil, add salt and pepper and simmer for 5 minutes under the lid. Cool. Divide the risen dough into two unequal parts. Roll out the larger part to the size of the baking sheet, place the filling on it, cover with the second part of the dough and pinch the edges. Brush the surface with yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.

Meat pie "Rümer" (or "Family")

Ingredients:
500 g flour,
250 ml milk,
50 g sour cream,
50 g butter,
2 yolks,
20 g fresh compressed yeast,
1 tbsp. Sahara,
a pinch of salt.
Filling:
600-700 g of prepared mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.

Preparation:
For the dough, add salt, sugar, yeast, 150 g of flour and yolks to the milk, mix and let rise for 1.5-2 hours. Place warm sour cream, softened butter, remaining flour into the suitable dough and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, simmering the products until half cooked. Salt and pepper to taste. Knead the risen dough, cut it into balls weighing 25-30 g and form pies with various types of filling. Dip them into the melted butter and place them tightly in the pan, alternating, filling the pan ⅔ full. Let sit and place in a hot oven for 30-40 minutes. The pie is eaten by separating it into small pies. Alternatively, you can prepare such a pie not in the form of small pies, but in the form of a surprise pie: roll out the dough in the form of several long strips 8-10 cm wide and 25-30 cm long. Place one type of minced meat on each strip and pinch the edges so that you get long “sausages”. Place the “sausages” in the pan, starting from the center, placing them in a circle and alternating them. Bake a pie. Serve by cutting into slices like a cake. Your guests will be left scratching their heads trying to figure out how you managed to hide the filling in the pie like that!

Happy baking!

Larisa Shuftaykina

tesco.com

This pie can be made with beef, pork or any other meat of your choice.

Ingredients

• 1 clove of garlic;
• 1 onion;
• 1 tablespoon vegetable oil;
• 500 g minced meat;
• 2 tablespoons flour;
• 300 ml meat broth;
• 2–3 tablespoons of tomato paste;
• 2 potatoes;
• salt - to taste;
• 450 g;
• 1 egg.

Preparation

Chop the garlic and onion and fry in hot oil until they soften. Add minced meat and fry until golden brown. Add flour, stir and cook for another 2-3 minutes. Add broth, tomato paste and diced potatoes. Bring to a boil, then reduce heat and simmer. Season with spices and cool.

Divide the dough in half and roll out into two layers. Place one of them in a baking dish and spread the cooled filling over it. Cover with the second layer, seal the edges and cut off the excess dough.

Brush the cake with beaten egg and make a small hole to allow air to escape. Bake in an oven preheated to 200°C for 30 minutes until the pie is golden brown.

sovets.net

Any meat of your choice is also suitable for this pie.

Ingredients

For the test:

• 50 g fresh yeast;
• 100 ml warm milk;
• 500 g butter;
• 4 eggs;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 800 g flour.

For filling:

• 1 small head of cabbage;
• 2-3 tablespoons of vegetable oil and a little for greasing;
• 100 ml water;
• salt - to taste;
• ½ kg minced meat;
• 1 onion;
• ground black pepper - to taste;
• 1 egg.

Preparation

Dissolve the yeast in the milk and leave for 10-15 minutes. Mix the melted mixture with the eggs, salt and sugar and stir. Add flour and yeast mixture and stir until smooth. Cover the dough with a towel and leave for 30-40 minutes.

Chop the cabbage, lightly fry in hot oil and add some salt. Pour water over the cabbage, cover with a lid and simmer for about 20 minutes. Season the minced meat with salt and pepper and mix with fried chopped onion and stewed cabbage.

Divide the dough in half and roll out two layers into a baking pan. Grease the mold with vegetable oil and cover with one part of the dough, spreading it along the sides of the mold. Place the filling inside and cover with another layer.

Seal the dough around the edges and leave the pie on the counter for 15 minutes. Make small holes in it to allow air to escape. Brush the pie with beaten egg and bake at 180°C for about 30 minutes until the pastry is lightly browned.

jamieoliver.com

This delicious pie is considered the national dish of the cuisines of Australia and New Zealand. Celebrity chef Jamie Oliver prepares it with mushrooms and beer.

Ingredients

For filling:

• 1 kg beef;
• 1 teaspoon ground black pepper;
• salt - to taste;
• 2 teaspoons ground nutmeg;
• 4 tablespoons olive oil;
• 4 sprigs of fresh rosemary;
• 2 carrots;
• 2 red onions;
• 250 ml light beer;
• 1 tablespoon flour;
• 1½ tablespoons of tomato paste;
• 250 g champignons;
• 1 liter of cold water.

For the test:

• 600 g flour and a little for sprinkling;
• salt - to taste;
• 150 g grated cheddar cheese;
• 150 g butter and some for greasing;
• 250 ml water;
• 1 egg yolk.

Preparation

Cut into small cubes, sprinkle with spices, pour two tablespoons of oil and mix with your hands. Cook the meat over medium heat for 15 minutes, stirring occasionally, until browned on all sides.

Heat the remaining oil in another frying pan. Add chopped rosemary and large diced carrots and onions and fry for about 15–20 minutes.

Pour beer into the frying pan with meat, turn up the heat and bring to a boil, stirring occasionally. Then add the flour and tomato paste, stir and cook for another 2-3 minutes until the sauce thickens. Add fried vegetables and mushrooms, cut into thin strips, to the meat.

Pour in water, bring to a boil, reduce heat, cover with a lid and simmer for 1.5 hours. Remove the lid and simmer for another 30 minutes, stirring occasionally. The beef should become soft. Then cool the filling.

Mix dry ingredients for dough. Add water and mix well. Wrap the dough in and place in the refrigerator for an hour. The traditional Australian pie is small in size, so you will need four small rimmed tins. Grease them with butter and lightly sprinkle with flour.

Cut the chilled dough in half. Roll out one part into a thin layer and cover the baking dishes placed next to each other. Cut the dough between the pans and trim the edges. Place the filling there. Roll out the remaining dough and cut into four pieces. Brush the dough adjacent to the rims of the molds with beaten yolk and cover them with the rolled out layers.

Press the edges of the dough with a fork and make several punctures in the pies so that excess air can escape. Brush the dough with yolk and bake for 30 minutes at 180°C.

eatinmykitchen.meikepeters.com

The combination of meat, apples and cider makes this pie very tasty, aromatic and unusual.

Ingredients

• 1 kg pork;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons vegetable oil;
• 3 onions;
• 500 ml apple cider;
• 1 bouillon cube with bacon;
• 150 ml cold water;
• 2 dry bay leaves;
• 16 fresh sage leaves;
• 400 g apples;
• 2 tablespoons flour;
• 500 g shortcrust pastry;
• 1 egg;
• 2 tablespoons cornstarch.

Preparation

Cut into large cubes, salt and pepper to taste. Heat a spoonful of oil in a deep frying pan, fry the meat in it until golden brown and place on a plate.

Add the remaining oil to the pan and fry the onion, cut into half rings, until it becomes soft. Pour in the cider, dissolve the bouillon cube in it and use a spatula to separate the fried meat from the bottom of the pan. Add meat, water, bay leaves and 6 sage leaves. Cover and cook in the oven at 180°C for 1.5–2 hours until the pork is tender.

Then use a colander to drain the liquid from the pan into another container. Remove all the leaves from the filling and cool it. Peel the apples, remove the core and cut them into large cubes. Add apples, fresh chopped sage leaves, flour and salt to the filling and stir.

Roll out about ¾ of the dough into a large thin sheet. Cover a baking dish with a removable bottom with a diameter of 23 cm with it. Press it to the bottom and sides. The dough should extend slightly beyond the edges of the pan, which should be brushed with beaten egg.

Lay out the filling and cover with the remaining dough, rolled out into a round layer along the diameter of the mold. Press the edges together firmly. Lightly pierce the cake to allow excess air to escape and brush it with egg.

Bake for 50–60 minutes at 180°C until the cake is golden brown. Mix the remaining liquid that you drained from the frying pan with water to make 400 ml. Mix 2 tablespoons of the resulting liquid with starch, bring the rest to a boil over medium heat and add the mixture with starch. Then simmer for a couple more minutes over low heat until thickened. Before serving, pour hot gravy over the pie pieces.

ogorod.ru

There are many types of Ossetian pies with various fillings. Pie with minced meat is called fidzhin.

Ingredients

For the test:

• 300 ml warm water;
• 50 g fresh yeast;
• 1 tablespoon sugar;
• 600 g flour;
• ½ teaspoon salt;
• 1 egg.

For filling:

• 1 kg of beef or lamb;
• 1 onion;
• 3–4 cloves of garlic;
• 1 hot red pepper;
• salt - to taste;
• ground black pepper - to taste;
• 5–7 tablespoons of meat broth;
• 50 g butter.

Preparation

Mix water, yeast and sugar and leave for 10-15 minutes in a warm place. Then add the rest of the ingredients, mix well, cover with a terry towel and leave warm for 1.5 hours.

Pass the meat, onion and garlic through a meat grinder. should be at room temperature. Add finely chopped red pepper and spices to it and mix well. Pour in the broth and stir again.

Divide the risen dough into three equal parts. Roll out each of them with a flat cake. It should not be thin, otherwise the dough will tear. Place the filling on the dough, gather the edges in the center and firmly fasten them together. Press down with your hands to form a flat cake, turn over and knead the cake again. The filling should be evenly distributed over it. You will get three flatbreads.

Make several slits in the cakes to allow air to escape. Bake them one at a time at 250°C for about 17–20 minutes until golden brown. Brush the finished pies with melted butter and place on top of each other. When serving, three pies are cut at once.

jamieoliver.com

Traditional Wellington is a whole beef fillet baked in puff pastry. Jamie Oliver decided to use ground beef to make these pies. But, according to him, you can safely take minced pork or even minced lamb.

Ingredients

• 2 tablespoons olive oil;
• 1 red onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 stalk of celery;
• a pinch of cumin;
• a pinch of ground red pepper;
• 500 g minced beef;
• 200 g canned beans;
• 1 tablespoon of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g;
• a handful of grated hard cheese.

Preparation

Heat the oil in a frying pan. Add small diced onion, carrots, garlic and celery. Roast over medium heat for about 10 minutes until the vegetables soften. Add spices, mix well, cook for another minute and place in a bowl.

When the vegetables have cooled completely, add minced meat, beans, tomato puree, salt, pepper and egg. Mix the filling with your hands. Roll out the dough into a thin rectangle and cut it crosswise into four pieces.

Place the filling on the dough, leaving a couple of centimeters on one narrow edge. Sprinkle the filling with grated cheese, brush the area without the filling with beaten egg and roll the dough into a roll. Make three more pies. Press the ends of the rolls with your fingers.

Place the pies on a parchment-lined baking sheet and brush with egg. Bake in an oven preheated to 180°C for approximately 25 minutes until the pies are golden brown.

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Another non-standard option for preparing this delicious dish. It will become the main decoration of your holiday table.

Ingredients

• 1.6 kg turkey breast;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of olive oil;
• 1 bunch of fresh thyme;
• 340 g cranberry jam;
• a handful of dried porcini mushrooms;
• 6 strips of smoked bacon;
• 3 sprigs of fresh rosemary;
• 600 g of a mixture of various mushrooms;
• 1 turkey drumstick;
• 1 carrot;
• 1 leek;
• 1 onion;
• 2½ tablespoons flour and a little for sprinkling;
• 2 liters of water;
• 1 tablespoon balsamic vinegar;
• 1 kg puff pastry;
• 1 egg.

Preparation

Lightly cut the turkey breast lengthwise and open it slightly. Season with spices and drizzle with oil. Place half the thyme leaves into the breast and coat the inside with jam. Save some jam for later. Then roll the breast, giving it its original position, and connect with skewers for security.

Transfer the meat to a baking sheet and rub with a mixture of salt, pepper, olive oil and the remaining thyme leaves. Cover the meat and bake for 60–70 minutes at 180°C.

Meanwhile, soak the mushrooms in boiled water. Fry bacon in hot oil for 5-10 minutes until crispy. Add the leaves from two rosemary sprigs and stir. Add bacon and fry chopped fresh and soaked mushrooms in the same pan. Season with salt and pepper, add a little water and cook for 10-15 minutes. Then grind the mushrooms in a blender and cool.

For the gravy, place the turkey leg and coarsely chopped carrots, leeks and onion. Add flour, spices and pour boiling water. Then add a tablespoon of jam, vinegar and the remaining rosemary sprigs without leaves. Bring to a boil, reduce heat and simmer for 2 hours until the gravy thickens. Pass it through a sieve.

Roll out two large sheets of dough. One layer should be larger than the other. Line a baking sheet with parchment, sprinkle with flour and place a smaller layer of dough on it. Spread half of the mushroom stuffing down the middle of the dough, place the turkey breast on top (don't forget to remove the skewers) and cover it with the remaining stuffing and fried bacon.

Brush the edges of the dough with beaten egg and cover the turkey with a second layer of dough. Gently press the dough onto the filling so that there is no air inside, and firmly seal the edges of the layers. Brush the pie with egg and bake at 180°C for 50-60 minutes until the pastry has risen and is golden. Allow the dish to cool for 10 minutes before slicing. Serve with hot gravy.

For some reason, many housewives find dishes using meat long and difficult to prepare. However, such prejudices only indicate that they have never tried to cook this meat pie in the oven, the recipe for which is incredibly simple. Easily accessible ingredients and kitchen tools are all you need to make a satisfying and delicious pastries. And you don’t have to worry about the time spent on the culinary process: you won’t need much of it. And the result will certainly be worth all the effort you expend. This recipe is for cooking in the oven. fragrant pie with meat will delight you, your family and friends at any time of the year, and the fact that it is written literally step by step will become indispensable in cooking!

It’s not for nothing that chicken was chosen as the filling for homemade baked goods. Its meat is more tender than any other. Chicken goes well with yeast dough and is clearly felt in the taste of the finished dish. This way, you won't have the feeling that the pie is dry and needs to be supplemented with something. Baking with meat - incredible hearty dish, which can rightfully be considered independent. One piece of such a snack can replace a full dinner or lunch. So that you can see this for yourself, we offer you a step-by-step recipe for a meat pie in the oven.

Ingredients

For yeast dough

• cow's milk(2.5% fat) - 200 ml;
• dry yeast - 1 tsp;
• wheat flour (highest grade) - 350-370 g;
• granulated sugar - 2 tsp;
• salt - 1/2 tsp;
• oil (sunflower) - 2 tbsp. l.

For the meat filling

• chicken fillet- 400 g;
• wheat flour (premium grade) - 2 tbsp. l.;
• salt - 1/2-1 tsp;
• ground black pepper - 1/3 tsp;
• nutmeg - to taste;
• bay leaf - 2 pcs.;
• butter (butter, 72.5% fat) - 50 g;
• cow's milk (2.5% fat) - 200-250 ml;
• fresh herbs (dill, parsley) - 15 g.

For greasing the cake

• chicken egg - 1 pc.

Preparation

Stage No. 1. Preparing for the culinary process

The best way to start a meat pie recipe in the oven is by preparing your work space, food and equipment. Then you will get through it much faster. Remember, in order not to waste time searching, everything you need should be at your fingertips. Remove milk and butter from the refrigerator. From the kitchen utensils you will need the following: a small saucepan, a frying pan with a handle, a teaspoon and a tablespoon, a cutting board, a wooden spatula, a sieve, a whisk, a knife, a rolling pin, a deep bowl, a brush for greasing, a baking dish with a diameter of 28 cm, a large and flat plate.

Stage No. 2. Kneading yeast dough

First, figure out the flour base for the pie. Ours is quite ordinary, it is prepared with milk, not sour cream, so it has a neutral taste, which allows you to enjoy the filling. The yeast dough recipe is very easy, and even an inexperienced housewife can make it without any problems. The ratio of ingredients for the pie base has been time-tested and is ideal.

1. Pour the cow's milk into a small saucepan with a thick bottom.

2. Place the pan over low heat. Do not bring the milk to a boil. When it is warm, you can remove the pan from the heat.

3. Pour warm milk into a deep saucepan, add dry yeast, stir. Let the dough sit for 10 minutes. Then add granulated sugar, salt, and sunflower oil to the bowl.

4. Carefully sift the wheat flour through a special sieve. This action will not only fill the flour with oxygen, but also clear it of lumps. After this, the meat pie will only be more airy and tender.

5. Knead the dough with vigorous hand movements. It should be smooth and not stick to your hands.

6. Place the prepared flour pie crust back into the bowl. Place the yeast dough in a warm place for a while. It should fit a little. To be sure, cover the bowl with a kitchen towel or cling film.

Stage No. 3. Preparing the filling

While the dough is rising, it's time to start preparing the chicken filling. This is what makes the recipe for a delicious meat pie baked in the oven special.

1. Fill a small saucepan with water. It should take up a little more than half the volume of the pan itself. Salt the water a little.

2. Place the pan over medium heat, and when the water boils, add the bay leaf and chicken fillet.

3. Boil the meat until cooked, then remove it and let it cool.

4. Cut the chicken into small pieces as shown in the photo below.

5. Set the meat aside and make the sauce. Thanks to it, the filling will be incredibly juicy and acquire a pleasant creamy taste.

6. Place the frying pan over low heat, add the butter and melt it.

7. After, add 2 tbsp. l. wheat flour, mix with a wooden spatula. Start gradually pouring cow's milk into the pan. Stirring constantly, bring the sauce to a boil.

8. Add salt, ground black pepper, nutmeg and simmer over low heat for about 8-10 minutes.

Remember to mix thoroughly to avoid the formation of lumps. The consistency of the sauce should not be very thick.

9. When it's ready, remove the pan from the heat. Rinse fresh herbs under running water, dry on a towel, chop with a knife and add to the sauce.

10. Combine the chicken fillet with the prepared sauce, and the filling is completely ready!

Stage No. 4. Forming the cake and baking it in the oven

1. Take the suitable yeast dough. Knead it again with your hands and divide it into two unequal parts (about 1/3 and 2/3).

2. Grease a baking dish with a small amount of sunflower oil.

3. Lightly sprinkle the table with wheat flour. Wipe the rolling pin with flour too.

4. Roll out most of the flour base into a layer that will correspond to the size of the mold. Then carefully transfer the dough into the baking pan, using your fingers to form high sides.

5. Place the prepared meat filling on top of the flour layer. Try to use it all. If necessary, compact the filling with a tablespoon. The more filling, the more satisfying the meat pie will be. Your guests certainly won't complain about a large number of chicken filling.

6. Flour the table and rolling pin again. Also roll out the remaining yeast dough into a layer.

7. Wipe a kitchen knife with wheat flour. Cut the dough layer into strips 1 cm thick, or use a special roller that will turn the cake into a mesh.

8. Decorate the top of the pie with yeast dough, carefully pinch the edges. The top of the pie can also be made solid.

Only in this case, do not forget about the hole in the center of the baked goods to ensure free steam escape.

9. Leave the simple chicken pie to rest for some time (15-20 minutes, no more) to let it settle.

10. Place the chicken egg into a bowl and beat it with a special whisk. Using a brush, brush the pastries with egg. This way the finished appetizer will shine beautifully and be nicely browned.

11. Preheat the oven to 180°C. Afterwards, place the baking dish in there along with the meat pie.

12. Baking time is 30 minutes. However, still keep an eye on the meat pie in the oven. As soon as it acquires a golden crust, check it for readiness using a wooden toothpick - pierce the middle of the snack with it: if the dough does not stick, the baking is ready. Then, remove the baking pan from oven. Let the cake cool slightly in the pan, then remove it and place it on a large, flat plate.

13. Before serving, cut the baked goods into small pieces for convenience. If you want to somehow decorate the appetizer, you can do it with fresh parsley leaves. Serve homemade cakes as a separate dish or complement them with sour cream and broth. Don't forget to write down or save the recipe. simple pie with meat to use if necessary. Bon appetit!

1. It is not necessary to use chicken fillet for the filling. If you have the patience and time to separate the meat from the bones, you can buy chicken legs. This will not affect the final result in any way.

2. Instead of chicken, you can also use pork, which also goes well with the sauce suggested in the recipe. Just try to cut the pork smaller.

3. If you feel like you've made too much sauce, you can use it for other meat dishes.
The sauce can be easily stored in the refrigerator or freezer for two to three days. The easiest way to defrost it is in a water bath.

4. While preparing the filling sauce delicious pie with meat, milk can be replaced with chicken broth.

5. If you are using fresh yeast rather than dry yeast, then double the amount listed in the ingredients.

6. The dough can be kneaded not only by hand. If you have a bread machine, then by all means use it. Put it there necessary ingredients and turn on the “Kneading dough” mode. The time of such a batch is approximately 1 hour 20 minutes.

7. Excess dough can also be used later, for example, for mini-pizzas.

8. Instead of an egg, regular milk is also great for brushing a chicken pie.