A classic recipe for meat pie in the oven. Meat pies in the oven - simple recipes for making delicious homemade pies

18.04.2024

A popular dish that can be cooked in the oven with different fillings: potatoes, minced meat, vegetables, cheese, etc. is meat pie. There are traditional recipes, unusual ways of creating the dish (minced meat and potatoes are often used for filling). It is worth noting that meat pies are very filling, so they are recommended to be consumed separately (for lunch, dinner, afternoon snack).

How to cook meat pie

There are a great variety of cooking options. The dough can be sour cream, shortbread, puff pastry. Yeast is often found in the ingredients. As for the filling, not only meat is often added to it, but also a variety of vegetables, cereals, cheese, and mushrooms. Baking shapes come in different shapes: round, square, rectangular, triangular. Today there are many types of recipes, but there are several general rules for creating pies.

Keep in mind that the dish is rarely open. Try to make a minimum of holes, then the filling will turn out very juicy, the appearance of the product will be appetizing (as a rule, there are no drips of meat juice). For the filling, it is advisable to use boiled or fried meat (turkey, beef, pork, chicken, lamb). Try to make the inside of the mince pie a little spicy and moist.

You need to decorate and fill the product with filling while it is lying on a baking sheet. If the dough is yeast, it is not recommended to immediately put the dish in the oven. Place it in a warm place for an hour. If there is no yeast among the ingredients, then after registration the product can be immediately placed in a preheated oven. Cover the finished dish with a towel and leave to “rest” for a while.

Pie dough

Decide what kind of dough you want for a meat pie: yeast, butter, shortbread, puff pastry, sour cream. When choosing ingredients, take into account the labor intensity of creating a culinary masterpiece and the calorie content. Based on these criteria, it can be made with milk, without eggs, for example. Don't like to spend a long time at the stove? There are many options for quick pies that are made with dry yeast, fermented milk products, and water.

Meat pie recipe

If you are interested in how to prepare a meat pie (mushrooms, potatoes, for example, can be used), then you need to take into account certain recommendations in advance. Use sifted flour, then the product will become airy. Try to use butter rather than margarine, then the finished baked goods will be tasty and healthy. Remember that the meat filling for the pie is made from minced meat that is not too fatty.

Open meat pie

Cooking time: 1 hour.
Calorie content of the dish: 205 kcal.
Cuisine: Eastern European.

Using this method, you will get a very tender, satisfying dish. It can be eaten warm or cooled. The main highlight of the dish is the presence of mashed potatoes in the contents. In addition, butter is added, so the product turns out airy. If you prefer products made from minced meat or potatoes, be sure to study the following recommendations.

Ingredients:

potatoes – 200 grams;
flour – 250 grams;
eggs - 1-3 pieces;
butter – 40 grams;
meat (for example, pork) – 500 grams;
bell pepper – 1-3 pieces;
salt - optional;
tomatoes – 1-3 pieces;
onions – 1.5 heads;
cream – 100 ml;
milk – 100 ml;
tomato paste – 2-4 tbsp. l.;

Cooking method:

Fry peppers, onions, meat.
Make mashed potatoes, add flour. Place the mixture on a baking sheet.
Lay out the prepared filling and tomatoes.
Pour with a mixture of cream, milk, tomato paste, eggs, salt.
Bake for 40 minutes (can be covered with foil).

With potato

Number of servings: 5-10 persons.
Calorie content of the dish: 251 kcal.
Purpose: afternoon snack, lunch.
Cuisine: Eastern European.
Difficulty of preparation: medium.

You will never get tired of a pie with potatoes and meat. It turns out nourishing and tasty. This recipe for minced meat pie will help you get a dish that you will surprise your friends and family with. The peculiarity of this method is that the food is made with raw minced meat. During creation, the dish has time to fully bake. As a rule, the filling turns out juicy and tender.

Ingredients:

eggs – 1 pc.;
flour – 2-3 tbsp;
butter – 120 grams;
water – 4 tbsp. spoons;
meat – 300 grams;
salt - optional;
sour cream – 3-5 tbsp. spoons;
potatoes – 4 pcs.;
cheese – 140 g.

Cooking method:

Cut raw potatoes into slices. Chop the onion, add meat and salt.
Mix flour, butter, egg, water. Place the mixture on a baking sheet (it should be greased with butter).
Distribute the filling, sour cream, cheese.
Place the pan in an oven preheated to 200 degrees for 50 minutes.

With mushrooms

Cooking time: approximately 60 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 282 kcal.
Purpose: afternoon snack, lunch.
Cuisine: Eastern European.
Difficulty of preparation: medium.

When using this method, homemade baked goods are obtained very quickly. If you want to pleasantly surprise your friends and relatives, then feel free to use the given step-by-step recipe. To create a pie with meat and mushrooms, simple products are used (sometimes a delicious homemade pie is prepared with yeast dough). You will receive a nourishing, juicy, aromatic, tasty dish.

Ingredients:

puff pastry – 1 pack;
eggs - 1 piece;
tomatoes – 2 pieces;
meat (for example, beef) – 500 grams;
salt - to taste;
onion - half a head;
mushrooms – 300 grams;
cream - half a glass.

Cooking method:

First, fry the minced meat in a frying pan. Next, you need to add chopped onions (you need to chop them finely), tomatoes, cream.
Mix the mushrooms (pre-fry) with minced meat (some may say that “I add salt to the mushrooms to add flavor” and this is correct).
Place the soft dough on a baking sheet (its edges should extend beyond the sides of the baking sheet), distribute the filling (it is recommended to add pieces of butter), add grated cheese.
Cover the filling with the edges of the dough, brush the top with egg
You need to place the pie in the oven for 40 minutes.

With cheese

Cooking time: one and a half hours.
Calorie content of the dish: 264 kcal.
Purpose: breakfast, afternoon snack, lunch.
Cuisine: Eastern European.
Difficulty of preparation: medium.

Today this recipe is widely used all over the world. This culinary masterpiece can be baked very quickly (usually it takes about 60 minutes). The dish (if necessary, prepare yeast dough to create it) can be consumed for lunch, dinner, breakfast, and afternoon snack. It is served hot (sometimes additionally milk and tomato juice are used). Lovers of hearty pastries will definitely appreciate this recipe.

Ingredients:

butter – 300 grams;
eggs – 4 pieces;
flour – 5 tbsp;
sour cream – 100 grams;
soda – ½ teaspoon;
meat – 600 grams;
mushrooms – 300 grams;
salt, pepper - optional;
onion - half a head;
cheese – 200 grams.

Cooking method:

Combine flour, butter, soda, sour cream.
Combine fried onions, minced meat, add mushrooms, 4 chicken eggs, grated cheese.
Roll out one part of the dough, place it in a mold (pre-grease the baking sheet with oil), distribute the filling, cover everything with the second part of the dough (make a pancake out of it).
Place the pan in a hot oven for 60 minutes.

With cabbage

Cooking time: approximately 80 minutes.
Number of servings: 6-10 persons.
Calorie content of the dish: 220 kcal.
Purpose: breakfast, noon, lunch, dinner.
Cuisine: Eastern European.
Difficulty of preparation: medium.

Do you want to make a delicious, original culinary masterpiece? Pay attention to the given recipe. The dish can be eaten with soups, side dishes, and tea. The baked goods are high in calories, but healthy and tasty (like Ossetian pie). You can create it from different products in the oven or slow cooker (if you are in a hurry, it is recommended to use jellied pies).

Ingredients:

medium-sized white cabbage;
eggs – 2-3 pieces;
kefir – 1 tbsp.;
flour – 300 grams;
mayonnaise - half a glass;
soda - half a teaspoon;
meat – 400 grams;
salt, pepper - optional;

Cooking method:

Separately, fry the cabbage and minced meat.
Mix kefir, mayonnaise, soda, eggs, flour. Place one part of the mixture on a baking sheet, spread the filling, and pour in the rest of the flour mixture.
Bake for 30 minutes.

Puff

Number of servings: 6-10 persons.
Calorie content of the dish: 275 kcal.
Cuisine: Eastern European.
Difficulty of preparation: medium.

This pie turns out aromatic and appetizing. Its juicy filling and golden crust will not leave anyone indifferent. As a rule, the result is baked goods that can be used as a light snack. To create the dish, minced pork, beef, chicken, turkey, lamb, vegetables (carrots, cabbage, potatoes, tomatoes) and herbs are often added.

Ingredients:

puff pastry – 1 pack;
onions - half a head;
garlic – 2-4 cloves;
eggs - 1 piece;
meat – 400 grams;
salt, pepper - optional;

Cooking method:

Fry onion, minced meat, garlic. Add herbs.
Place some of the dough on a baking sheet. Distribute the filling and cover with the second pancake.
Brush the surface of the pie with egg.
Bake for 30 minutes.

On kefir

Cooking time: approximately 60 minutes.
Calorie content of the dish: 210 kcal.
Purpose: lunch, afternoon snack.
Cuisine: Eastern European.

The recipe using kefir is very simple. Even those who have no cooking experience can use it. Almost everyone has all the necessary products. To prepare the dough, you need to use kefir, not mayonnaise. The baking process will not take more than 30 minutes. Using the tips given, you will receive a culinary masterpiece that will become a true decoration of the table.

Ingredients:

kefir – half a glass;
flour – 2-4 tbsp;
soda - half a teaspoon;
eggs - 1 piece;
meat – 300 grams;
onion - half a head;
salt - half a teaspoon.

Cooking method:

Mix minced meat, onion, salt.
Combine kefir, soda, eggs, salt, flour. Pour one part of the mixture onto a baking sheet. Place the filling and spread the rest of the flour mixture.
Heat the stove to 180 degrees, place the mold in it for 40 minutes.

Jellied

Cooking time: about 60 minutes.
Number of servings: 6-12 persons.
Calorie content of the dish: 118 kcal.
Purpose: afternoon snack, lunch, dinner.
Cuisine: Eastern European.
Difficulty of preparation: easy.

Among the recipes for making meat pies, one is worth highlighting (it is used by housewives who are passionate about cooking). Cooking takes minimal time. If you don’t have time to make traditional dough (a yeast mixture is usually used to create it), then you need to make it in bulk from kefir and mayonnaise. The filling used is different.

Ingredients:

potatoes - 1 piece;
mayonnaise – 9 tbsp. spoon;
flour – 7 tbsp. spoon;
baking powder - half a teaspoon;
eggs – 3 pieces;
meat – 250 grams;
onion - half a head;
salt – 1 teaspoon.

Cooking method:

Boil the potatoes.
You need to finely chop the onion, add minced meat.
Combine eggs, mayonnaise, salt, baking powder. You need to add flour gradually.
Pour 1 part of the flour mixture onto a baking sheet, lay out potatoes and meat in a thin layer, and cover everything with the rest of the flour mixture.
Bake for about 30 minutes.

In the oven

Cooking time: about an hour.
Number of servings: 6-10 persons.
Calorie content of the dish: 118 kcal.
Purpose: lunch, dinner.
Cuisine: Eastern European.
Difficulty of preparation: medium.

If you have an oven at home, be sure to try the above recipes or the method indicated below. To cook a meat pie in the oven, you can use a variety of ingredients (for example, potatoes, beef, pork, turkey, chicken, tomatoes, basil). Are you a busy person? The following recommendations will help you quickly make an original dinner or lunch.

Ingredients:

mayonnaise – 2-4 tbsp. l.;
sour cream – 2-4 tbsp. l.;
flour – 250 grams;
eggs – 4 pieces;
meat – 250 grams;
tomatoes – 1-2 pcs.;
onion - half a head;
salt, pepper - optional.
vinegar - half a teaspoon.

Cooking method:

Fry onions and tomatoes.
Separately, fry the vegetables with minced meat.
Mix eggs, mayonnaise, sour cream, soda, vinegar, flour. Place the mixture on a baking sheet, then the filling and then the flour mixture again.
Bake for half an hour.

In a slow cooker

Cooking time: 60 min.
Number of servings: 6 persons.
Calorie content of the dish: 116 kcal.
Purpose: afternoon snack, lunch.
Cuisine: Eastern European.
Difficulty of preparation: easy.

Do you have a slow cooker? Then you should try using it to make a delicious pie. Various virtual platforms present an easy, simple recipe (there are corresponding photos on some resources). You can bake a beautiful pie in about an hour. With a minimum of effort, you will get original food that will delight your guests.

Ingredients:

puff pastry – 440 grams;
spices;
meat – 350 grams;
onion - half a head;

Cooking method:

Fry the onion with minced meat. To avoid a bland pie, add spices.
Make 2 pancakes from the dough. Place one layer in the mold. Distribute the minced meat. Place the second dough pancake.
Bake each side of the dish for about 30 minutes.

Video

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 each of them out into 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 use 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.

jamieoliver.com

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 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.

To make the gravy, place the turkey leg and coarsely chopped carrots, leeks and onions in a saucepan. 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.

“There is nothing tastier than a meat pie,” any man will say, you can understand him. What should the wife do in this case? Quickly choose the appropriate recipe depending on the availability of products and cooking skills, and start baking.

Delicious meat pie in the oven

Meat pie is much easier to prepare than the same pies; it requires a certain skill. But for a pie, all you need to do is knead the dough or take ready-made dough, prepare the meat, combine and... put it in the oven.

List of ingredients:

Dough:

Flour (wheat) – 2.5 tbsp.
Water – 1 tbsp. (or a little less).
Chicken eggs – 1 pc.
Margarine – 1 pack.
Salt.

Filling:

Minced pork – 500 gr.
Onions – 2 pcs. (small) or 1 pc. (large).
Butter – 100 gr.

Cooking algorithm:

Prepare shortbread dough. To do this, grind the egg with salt and add water. Grind flour and margarine separately.
Now combine the ingredients together. If the dough is a little liquid, you need to add flour little by little until it stops sticking to your hands. Then put it in the refrigerator (for 30-60 minutes).
During this time, prepare the filling: mince the meat (or take ready-made meat), season with salt and seasonings.
Peel the onion, cut it in your favorite way, for example, into half rings, and grate with salt.
It's time to "assemble" the pie. Divide the dough, unequal parts. For the larger one, roll it out into a layer with a rolling pin and place it on a baking sheet.
Place the minced meat on the dough and smooth it out. Place chopped juicy onions on it, cut butter into slices on top.
Roll out the second piece as well and cover the pie. Pinch the edges. Use a toothpick to make several holes in the middle of the cake to allow the steam to escape.
Preheat the oven and only then place the pie. Oven temperature – 200 °C, time – approximately 40 minutes.

All that remains is to put the beauty on a plate and invite your relatives for a tasting!

How to cook a pie with meat and potatoes - step by step photo recipe

A huge number of recipes for delicious baked goods sometimes leads housewives to a dead end. Some people begin to be afraid of complex steps in cooking, others are confused by the composition of products. All this can be forgotten like a bad dream. This is the perfect way to prepare a delicious pastry product - meat and potato pie!

Cooking time: 2 hours 15 minutes

Quantity: 6 servings

Ingredients

Meat (pork): 200 g
Green onions: 50 g
Potatoes: 100 g
Sour cream: 150 g
Milk: 50 g
Red pepper: pinch
Salt: to taste
Dill: bunch
eggs: 3 pcs.
Butter: 100 g
Flour: 280 g

Cooking instructions

Recipe for pie with meat and cabbage

Meat pie is a good thing, but quite expensive. But if you prepare the filling from cabbage and meat, you can feed a large family at a very reasonable price.

List of ingredients:

Dough:

Kefir – 1 tbsp.
“Provencal” (mayonnaise) – 1 tbsp.
Flour – 8 tbsp. l.
Chicken eggs – 3 pcs. (leave 1 yolk to grease the surface).
Salt.
Vegetable oil – 1 tbsp. l. (for greasing the baking sheet).

Filling:

Minced meat (beef) – 300 gr.
Head of cabbage – ½ pcs.
Herbs, spices, salt.
Olive oil for frying minced meat - at least 2 tbsp. l.

Cooking algorithm:

The first step is to prepare the filling. Chop the cabbage as finely as possible. Blanch in boiling water for exactly 1 minute, drain the water.
Fry the minced meat in oil, add salt and spices. Mix with cabbage and herbs.
Prepare the dough - first mix eggs, salt, soda, kefir and mayonnaise. Then add flour to the mixture and beat with a mixer.
Grease the mold with oil and pour part of the dough into it (about half). Then carefully lay out the filling, pour the remaining dough on top and smooth it with a spoon.
Place the pie prepared for baking in the oven. Baking time: half an hour; pierce with a wooden stick to check.
Five minutes before it’s ready, brush the pie with beaten yolk; you can add a couple of tablespoons of water to it.

Let the pie cool slightly and transfer to a plate; with this dough it turns out very tender and fluffy!

Recipe for Ossetian meat pie

Each nation has its own recipes for meat pies, some of which are offered by the women of Ossetia.

List of ingredients:

Dough:

Premium flour – 400 gr.
Kefir (or ayran) – 1 tbsp.
Dry yeast – 2 tsp.
Soda - on the tip of the knife.
Vegetable oil – 3 tbsp. l.
Coarsely ground salt.
Butter (melted butter) for coating ready-made pies.

Filling:

Minced beef – 400 gr.
Onion – 1 pc.
Cilantro - 5-7 sprigs.
Garlic – 3-4 cloves.
Hot pepper.

Cooking algorithm:

First you need to knead the dough. Add soda to kefir, wait until it goes out.
Mix flour with yeast and salt, add kefir and vegetable oil and mix. Leave for half an hour, cover to rise.
Prepare the filling: add salt, pepper, coriander, garlic, and onion to the minced meat. The mass should be quite sharp.
Divide the dough into five parts. Roll each into a round layer. Place the filling in the center, connect the edges tightly, turn over, roll out to form a round flatbread with minced meat inside. Make a puncture in the center to allow steam to escape.
In a standard oven, baking time is 35-40 minutes.

Place Adyghe pies one on one in a stack, coat each with melted butter!

Tatar pie with meat

Balesh is the name of the meat pie, which has been prepared by skilled Tatar housewives since time immemorial. In addition to being very tasty, it also looks amazing. In this case, simple products are used, and the technology is simple.

List of ingredients:

Dough:

Wheat flour - a little less than 1 kg.
Chicken eggs – 2 pcs.
Fat sour cream – 200-250 gr.
Salt – a pinch.
Sugar – 1 tsp.
Milk – 100 ml.
Mayonnaise – 1-2 tbsp. l.

Filling:

Potatoes – 13-15 pcs. (medium size).
Onions – 2-3 pcs.
Meat – 1 kg.
Butter – 50 gr.
Meat or vegetable broth, in extreme cases, boiling water - 100 ml.

Cooking algorithm:

Start preparing the pie with the filling. Cut the raw meat into thin strips, add herbs, salt, and your favorite seasonings.
Chop the onion into thin rings and cut them into 4 parts. Wash the potatoes, peel and cut into slices (thickness - 2-3 mm). Mix the ingredients.
For the dough, mix liquid products (mayonnaise, milk, sour cream, vegetable oil), then add salt, sugar, break eggs, and mix.
Now it’s the flour’s turn – add a little at a time and mix thoroughly. The dough turns out tender, but not sticky to your hands.
Divide it into two parts - one twice the size of the other. Roll out a larger piece so that there is a thin layer. This must be done carefully, the dough should not tear, otherwise the broth will leak out and the taste will not be the same.
Grease the pie pan with oil and place a layer of dough. Now it’s the filling’s turn – lay it out in a mound. Raise the edges of the dough and place it on the filling in beautiful folds.
Take a smaller portion of the dough and separate a small piece for the “lid.” Roll out, cover the pie, pinch.
Make a small hole on top, carefully pour broth (water) through it. Roll into a ball and close the hole.
Place the balesh in the oven, preheated to 220°C. Place a container of water underneath to prevent the cake from burning.
After the balesh is browned, you need to cover it with foil. Total baking time is about 2 hours.
The readiness of the pie is determined by the potatoes. All that remains is to add butter, cut into pieces to fit into the hole.

Now wait until it melts. The Tatar pie is ready, you can invite guests and start the holiday.

Puff pastry meat pie

The good thing about meat pie is that it gives you the opportunity to experiment with the dough. The following recipe, for example, uses puff pastry. Moreover, you can take the finished product and prepare the meat filling yourself.

List of ingredients:

Minced beef and pork - 400 g each.
Any vegetable oil - 2 tbsp. l.
Mashed potatoes – 1 tbsp.
Salt, Provençal herbs, hot pepper.
Chicken eggs – 1 pc.
Ready-made puff pastry – 1 pack.

Cooking algorithm:

Remove the finished dough from the freezer and leave to rise. Meanwhile prepare the filling.
Fry the minced pork and beef together in vegetable oil, drain off excess fat.
Separately, fry the onion in a small frying pan until golden brown. Finely chop it first.
Boil the potatoes and mash them into a puree.
Combine with minced meat and onions. Salt, add seasonings, pepper.
You can add a chicken egg to the chilled filling.
Actually, further preparation follows the traditional method. Usually there are 2 sheets of dough in a pack. First, roll out and place 1 sheet in the pan so that its edges hang over the sides.
Place the potato and meat filling inside and smooth it out.
Place the second rolled sheet, pinch the edge, you can make it curly.
For a golden brown top, beat the egg and brush the dough.
Baking time is 30-35 minutes, oven temperature is around 190-200 °C.

The pie turns out very beautiful, with a delicate crumbly dough and aromatic filling.

Recipe for yeast pie with meat

Some housewives are not at all afraid of yeast dough, but on the contrary, they consider it the best for preparing main courses and desserts. Beginners can also try this experiment.

List of ingredients:

Dough:

Yeast (fresh) – 2 tbsp. l.
Chicken eggs – 1 pc.
Warm milk – 1 tbsp.
Sugar – 100 gr.
Any unrefined vegetable oil - 1 tbsp. l.
Flour – 2-2.5 tbsp.
Butter (butter, melted).

Filling:

Boiled beef – 500 gr.
Vegetable oil and butter - 4 tbsp. l.
Salt and seasonings.

Cooking algorithm:

Grind the yeast with milk heated to 40 °C. Salt the eggs, add sugar, beat. Add vegetable oil and butter (melted), beat again until smooth.
Now combine with yeast. Sift the flour through a sieve, add a spoonful at a time into the liquid base, knead until the mixture comes away from your hands.
Leave to rise, covered with a towel or cling film. Knead 2 times.
While the dough is rising, prepare the pie filling. Grind the boiled beef in a meat grinder.
Grate the onion and fry until it turns golden. Add to the beef, then add butter to the filling, salt and pepper.
Divide the dough into larger and smaller parts. First, roll it out into a large layer and place it in a mold. Distribute the filling. The second - roll out, cover the pie, pinch.
Grind the yolk and brush the top of the product. Baking time – 60 minutes at 180 °C.

How to cook meat pie with kefir

While few people dare to prepare a yeast pie, kefir dough is prepared very easily and quickly. This recipe requires any fermented milk drink, like kefir. The dough will be liquid, so there is no need to roll it out.

List of ingredients:

Dough:

Flour – 1 tbsp.
Fermented milk drink (any) – 1 tbsp.
Fresh chicken eggs – 2 pcs.
Salt.
Soda – 0.5 tsp.

Filling:

Minced meat (any) – 300 gr.
Onions – 2-3 pcs. (depending on size).
Pepper and salt.

Cooking algorithm:

Pour soda into kefir and leave to quench. Stir in eggs, salt. Add flour to obtain a medium thick dough.
Filling: add grated onion to the minced meat, add salt and seasonings.
Grease the prepared silicone (or other) mold with oil and spread half of the dough over the bottom. Place the minced meat. Pour in the remaining batter until the minced meat is completely covered.
Bake the quick pie for 40 minutes at 170°C.

Simple jellied meat pie

Jellied pie is the most popular among novice housewives; this dough does not require much effort and time from the cook, and the result is excellent.

List of ingredients:

Dough:

Mayonnaise – 250 gr.
Kefir (or unsweetened yogurt) – 500 gr.
Chicken eggs – 2 pcs.
Salt is on the tip of the knife.
Sugar – 1 tsp.
Soda – ¼ tsp.
Flour – 500 gr.

Filling:

Minced meat – 300 gr.
Potatoes – 3-4 pcs.
Onions – 1-2 pcs.
Unrefined vegetable oil.

Cooking algorithm:

The dough is easy to prepare, just mix all the ingredients. Lastly, add flour a little at a time. The dough is as thick as sour cream.
Time to prepare the filling - add salt and pepper to the minced meat. Sauté the onion and mix with the minced meat. Cut the potatoes into slices and boil.
For baking, use a frying pan with thick walls. Grease with oil. Pour out only part of the dough, lay out the potatoes, pour a little dough again. Now - minced meat, cover it with the remaining dough.
Bake first at 200 °C for 15 minutes, then reduce to 170 °C, bake for a quarter of an hour.

Very beautiful and tasty!

How to cook a meat pie in a slow cooker

Modern household appliances have become a good help; today meat pie can be cooked in a slow cooker.

List of ingredients:

Dough:

Dry yeast – 1 tsp.
Milk – 1 tbsp.
Flour – 300 gr.
Salt.
Melted butter - for greasing.

Filling:

Minced meat (pork) – 300 gr.
Onions – 1 pc.
Vegetable oil.
Seasonings and salt.

Cooking algorithm:

The first step is to melt the butter and mix with milk. The second is to mix the dry ingredients (flour, salt, yeast). Connect everything together. Knead well until the dough becomes elastic. Leave for 30 minutes.
Fry the onion, mix with the twisted meat, season with salt, herbs, and seasonings.
The most important thing: grease the multicooker with oil. Then lay a circle of 2/3 of the dough, raising the “sides”. Cover all the minced meat on top with a second circle rolled out from the remaining part. Pierce with a fork. Leave to proof for half an hour.
In the “Baking” mode, cook for half an hour, turn over very carefully, continue baking for another 20 minutes.
Use a dry match to check readiness. Cool slightly, now it’s time for tasting.

Meat pie is made from different doughs. Beginning housewives can use ready-made yeast or puff pastry, then you can master the batter with kefir or mayonnaise. Gradually move on to preparing shortcrust pastry and only after gaining experience, try to make yeast dough.

Meat pies- a very popular dish. In one form or another they are found in almost all cuisines of the world. With all the variety of forms and ingredients used in the dish, there are some similar rules.

Most meat pies are closed. In this case, the meat retains its juiciness longer.

The cake takes its final form on the baking sheet or in the pan.

If there is yeast in the dough, the cake is completely ready to go into the oven, you need to let it “distance” a little in a warm place.

The pie, already removed from the oven, is covered with a towel and left to rest.

Meat pies - food preparation

When choosing minced meat or meat for a pie, choose veal or lean beef. Milk, if present in the recipe, is better to take low-fat milk. Preference should be given to those made from a whole product.

Flour should be chosen coarsely ground from durum wheat.

Always use refined olive oil to grease pans and pans. From a dietary point of view, this oil is considered the most useful. It contains many fatty acids and vitamin E that are important for the body. Many other fats, when decomposed at 180°C, form carcinogens.

Meat pies - preparing dishes

All recipes discussed in this article use an oven. The pie can be baked directly on a baking sheet protected with baking paper, or in special forms.

The molds can be greased or also lined with baking paper. For the first recipe, it is preferable to use a springform pan.

Meat pies - the best recipes

Recipe 1: Meat and Potato Pie

This is a recipe for a very rich and tasty pie. Easy to make, looks very appetizing when finished. Any lean meat you have on hand is suitable for this pie: pork, beef, veal, chicken and turkey.

Ingredients

Dough: 250 grams of mayonnaise and sour cream, 300-350 grams of wheat flour, 3 eggs, 1 teaspoon of soda, salt.

Filling: 300 grams of meat, 400 grams of potatoes, 1 head of onion (you can use leek), salt and pepper.

Use vegetable oil to grease the mold.

Cooking method

Stir mayonnaise and sour cream. Add soda to the mixture and, gradually adding flour, replace the thin dough.
For the filling, chop the onion into fine crumbs. Cut raw meat and raw potatoes into small cubes. Mix onions, potatoes and meat in one container, add salt and pepper. Grease the mold with oil. Wet your hands with water and place half of the dough into the pan. Place the filling on top (slightly retreating from the edges). Place the remaining dough, covering the filling evenly. Level the dough. Place the pie in the oven. Bake for an hour at 180°C.

Recipe 2: Pie with boiled meat

The pie is prepared without yeast. It has a lot of meat. It's delicious, big, and made for a fun meal. When using it for modest tea at home, try to avoid overeating.

Ingredients

Dough: 200 grams of butter, 1 egg, 200 grams of sour cream, ½ teaspoon of soda, 3 tbsp. l. sugar, about 3 cups wheat flour.

Filling: 1 kg pork or beef, 1 large onion, salt and pepper.
For greasing the pie: 1 tbsp. sour cream and yolk.

Cooking method

Cut the meat into large pieces and boil. Fry finely chopped onion until golden brown. Grind the warm meat and fried onions through a meat grinder. Season the resulting minced meat with salt and pepper. To make the minced meat tender and juicy, you need to add a few tablespoons of the broth in which the meat was cooked.

Prepare the dough. Melt the butter and let it cool. Put soda in sour cream. Separate egg whites from yolks. First, beat the whites with sugar, then, continuing to beat, gradually add the yolks. Gently stir sour cream, soda and cooled melted butter into the egg-sugar mixture. Mix everything until fluffy. Gradually add enough flour so that the dough does not stick to your hands. The norm of 3 cups is approximate, so you need to add flour in portions. The dough should remain soft. Divide it into 2 equal parts. Roll out one part with a rolling pin on special baking paper. Transfer the dough along with the paper to a baking sheet. Place the minced meat on the dough, moving 1.5-2 cm from the edges. Roll out the second layer of dough and place it on the filling. Seal the edges of the pie. Mix egg yolk and a tablespoon of sour cream in a cup. Spread the mixture over the surface of the pie. Place the pie in a preheated oven and bake for 40 minutes at 180°C. Eat the finished pie cooled.

Recipe 3: Yeast Pork Pie

Pie from the “finger licking” series! Of course, you'll have to tinker. However, this always happens with yeast dough. There is an alternative option: buy ready-made dough in the supermarket. But it’s still better to cook it yourself, so that you have something to compare with later.

Ingredients

Dough: ½ liter of milk, 2 tbsp. sugar, 12 gr. dry yeast, 1 egg, 100 grams of butter, salt. You need to take about 6 cups of flour. The amount of flour is approximate. The dough should be soft and come away from your palms.

Filling: 800 grams of pork, 1 large onion, vegetable oil, 200 ml. meat broth.

To grease the pie - 2 yolks.

Cooking method

Cut the meat into large pieces and cook until fully cooked. This process will take about half an hour from the moment of boiling. At this time, you can heat the milk so that it is warm, but not hot. Pour half a glass of milk, add 1 teaspoon of sugar and all the yeast. Stir the mixture. After 10 minutes, a foam with a height of at least 2-3 cm should form in the glass with the mixture. During this time, you need to melt and cool the butter. In a large bowl, whisk together the egg and a pinch of salt. Add all the remaining warm milk, melted butter, all the sugar and the “appropriate” yeast mixture. Gently mix and add flour to knead the dough. Cover the dough with a towel in the same bowl and let it rise for about half an hour.

Remove the cooked meat from the broth and grind through a meat grinder. You can use a blender. Fry the chopped onion in vegetable oil. Add meat to the pan, another 3 tbsp. vegetable oil and broth. Mix everything and simmer covered for 7 minutes.

Pinch off a small piece of dough for decoration. Divide the remaining dough into two unequal parts. Roll out the slightly larger one on baking paper, after sprinkling it with flour. Transfer the resulting layer of dough along with the paper to a baking sheet. Lay out the filling, retreating 2 cm from the edge. Roll out a smaller layer and cover the top of the filling with it. Pinch the edges of the pie. Place dough decorations (roses and twigs) on the pie. Mix two egg yolks with a couple of teaspoons of water and brush the dough. Bake the pie for 40-45 minutes at 180°C.

Recipe 4: Greek minced meat pie

This pie is for those who simply don’t have free time. We ran to the supermarket, quickly bought all the ingredients, and prepared everything at home according to the recipe. From the start of cooking to the finished pie, only an hour will pass.

Ingredients

Dough: Frozen puff pastry.

Filling: Half a kilo of minced meat, 300 grams of cheese, 250 grams of feta cheese, 2 eggs, 2 pcs. onions, a bunch of dill, salt to taste, green onions and parsley if desired.

Cooking method

Fry the minced meat until completely cooked. Fry the chopped onions too and add to the minced meat. Place grated feta cheese and cheese, chopped herbs and raw eggs there. Try what you got. It is possible that salt will not be needed, but if it is not enough, add salt to taste. Unroll the puff pastry and place half of it on a baking sheet. The next layer is the filling. Place the top layer of dough over the filling and pinch the edges of the pie. Bake in a heated oven for about thirty minutes at 180°C.

Baking paper or baking paper is a very convenient and modern solution for protecting a mold or baking sheet from dough and preventing baked goods from burning.

When choosing such paper, pay attention to the presence of a silicone coating on it. It is better if it is double-sided. The color of the paper should be brownish. If you take two sheets of good baking paper, they will slide with mutual friction.

If the filling releases a lot of moisture, it is better not to use baking paper, as the hot liquid will make it soggy. In these cases, foil is used.

The foil will protect the cake if it starts to burn on top. Just cover its surface with foil.
The readiness of the pie is determined using a match or toothpick. There should be no traces of raw dough left on it if you pierce the pie with it.

To prevent the surface of the pie from bursting, you need to pierce it with a fork several times before placing the pie in the oven.

“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, in modern cuisine there are very often recipes for quick pies with meat, which efficient housewives manage to prepare 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, use 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 yogurt 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, level it, 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 mold, add raw minced meat mixed with chopped onion, salt and pepper, fill with 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, ground black 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. Place in a 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:
Add butter, egg, flour to mashed potatoes and stir 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. Cut the sweet pepper 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 an 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