10 servings

50 minutes

219 kcal

5 /5 (1 )

Pie is a dish that has a long history of origin and is famous for its original taste, as well as the ability to experiment with cooking methods. The pie occupies a prominent and honorable place on any table. Its rosy appearance seduces, and its aroma awakens the appetite.

Shortcrust pastry meat pie

Kitchen tools: cutting board, deep dish, silicone brush, knife, meat grinder, saucepan, frying pan, baking dish, oven.

Ingredients

Preparing the dough

1. Beat the yolks with a whisk, add a pinch of salt and sugar.
   
   
2. Add the yolks to the butter at room temperature.
   
   
3. Add sour cream to the butter and yolks and mix. You can use sour cream of any fat content, I used 20%.
   
   
4. Add soda, which should be quenched with vinegar.
   
   
5. Add a small amount of flour to the liquid ingredients and continue stirring.
   
   
6. After the mixture becomes viscous, add some more flour. We continue to knead the dough.
   
   
7. Place the dough on the table and sprinkle it with 1 tbsp. l. flour so that your hands do not stick to the dough.
   
   
8. Before wrapping the dough in cling film, sprinkle the sides with flour (1 tbsp). Place the dough in the refrigerator for 1 hour.
   
   

Preparing the filling

1. We pass the pre-boiled meat through a meat grinder. Add chopped garlic.
   
   
2. Boil 4 eggs.
   
   
3. Place butter in a heated frying pan and add vegetable oil to it, this is done so that the butter does not burn.
   
   
4. Place the onion, cut into half rings, into the frying pan and sauté it. Add paprika, cumin, salt and pepper to the onion.
   
   
5. Place the onion in a deep bowl and add the minced meat. Mix the filling.
   
   
6. Add chopped dill to the meat.
   
   
7. Boiled eggs, cut into slices and place in meat.
   
   
8. Mix everything. The filling should hold its shape, but be juicy.
   
   

Forming a pie

1. Take a metal mold and grease it with vegetable oil.
   
   
2. We take the dough out of the refrigerator and put it on the table, previously sprinkled with flour.
   
   
3. Knead the dough until it stops sticking to your hands.
   
   
4. You need to visually divide the dough into 2 parts.
   
   
5. We cut off one part and roll out the cake from it.
   
   
6. Transfer the dough into the mold and straighten it.
   
   
7. Spread the filling onto the crust.
   
   
8. Roll out the second part of the dough and cover the pie with it. Press down so that the air comes out.
   
   
9. Press the edges of the pie on the sides to remove excess dough. Brush the pie with yolk.
   
   
10. Place the pie in an oven preheated to + 180° for 40-50 minutes. After baking, leave the cake for 20 minutes until completely cooled. Transfer to a plate.
    
    

Now you know how to bake a juicy and satisfying meat pie. Bon appetit!

Video recipe for shortbread pie with meat in the oven

In the process of making pies, a lot of questions arise, the answers to which you can get by watching the video. At every stage of cooking, it will give you a hint for the right actions so that you can bake the perfect pie.

Due to the catastrophic lack of time, we cannot always pamper our family with delicious, aromatic pastries. I offer a simple recipe for meat pie, which is very simple in execution, does not require much time, but, at the same time, will pleasantly surprise you with its taste.

Meat pie without dough

Cooking time: 20 minutes.
Number of servings: 8.
Kitchen tools: chopping tool, knife, grater, baking dish, oven.

Ingredients

Step-by-step preparation

1. Prepare minced meat (in my case, it’s chicken). Add the onion, passed through a meat grinder. Salt and pepper the minced meat.
   
   
2. Pour vegetable oil into a frying pan and heat it up.
   
   
3. Place the minced meat in a heated frying pan and fry it.
   
   
4. Grate the cheese on a coarse grater.
   
   
5. Add cream to eggs and whisk until smooth.
   
   
6. Grease the mold with butter.
   
   
7. Take a sheet of pita bread and place the minced meat on it, sprinkle cheese on top.
   
   
8. We form a roll and twist it like a snail. We do the same with the next 2 sheets of pita bread.
   
   
9. Place the rolls in the mold so that the cake resembles the shape of a snail.
   
   
10. Fill the pie with the egg-cream mixture and place in the oven.
    
    
11. In a preheated oven to + 180°, bake our pie for 20 minutes.
    
    
12. We prepared such a quick meat pie according to a simple recipe! Bon appetit!
    
    
    

Video recipe for meat pie without dough in the oven

You can learn how to properly form a pita pie by watching the video. This option for preparing a tasty and satisfying dish will not only help you save a lot of time, but also simply delight yourself and your loved ones with a new taste.

Features of preparing meat pie

• In flour, the amount of gluten and gluten plays an important role: the less of these substances in the flour, the looser the dough will be, so pay attention to the composition.
• For a more sandy and crumbly dough, only yolks are used, since whites provoke gluing.
• Shortbread dough cannot be kneaded for a long time. The finished dough must be cooled immediately so that the flour absorbs the required amount of moisture, which is so necessary for the viscosity of the dough.

Options for preparing meat pies

The filling for making a meat pie can also be different, depending on the type of meat you choose. You can add spices to the meat to taste, and also complement the taste with cheese or eggs, as in the recipe described above. You can bake the pie closed or open.

I hope you found this article helpful., and you will definitely use the meat pie recipes described in it. Leave your feedback - your opinion is important to me. Share tips and ideas for preparing such pies, tell us what filling you prefer to make. Bon appetit!

“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 pressed 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

The highlight of any pie with meat filling is the minced meat, but the basis is always the dough - soft, airy, with a crispy crust, it makes the taste of the finished product simply irresistible. An appetizing rosy chicken or a hearty, juicy kulebyaka will not only be a tasty dish for a family dinner, but also a wonderful addition to the holiday table if made from a properly prepared dough base.

What is meat pie dough

Any pie with a savory filling involves kneading dough, which, depending on the type, can consist of different components. For meat pies, several options for dough mass are suitable: unleavened yeast, yeast-free with kefir or other fermented milk product, puff pastry, shortbread. It is impossible to say which dough for meat pie is the best - each has its own undeniable advantages. If you don’t like fiddling with flour, you can simply buy ready-made dough mixture in the store, but often such semi-finished products contain additives that are not very healthy.

How to cook

To make delicious meat pie dough, it is important to know the basic principles of its preparation. Whatever the recipe for the dough base for baking, during cooking you need:

Be sure to sift the flour before adding it to the liquid base, preferably even a couple of times, so that the flour is saturated with oxygen - this will ensure the fluffiness of the finished product.

Knead the dough mass exclusively by hand in order to combine the components as thoroughly as possible, and until the mass stops sticking to your hands - then the cake will turn out soft and tender.

After finishing the kneading process, let the dough rest. If it is yeasty, leave it to rise in a warm place under a clean, dry towel until it increases in volume by 2-3 times. If the dough base is puff or shortbread, it is packaged in cling film and placed in the refrigerator for 60-90 minutes.

Before kneading the yeast dough mass, be sure to warm the products to room temperature - ingredients taken straight from the refrigerator significantly slow down the rising process.

Add butter softened, but not melted - it greatly deteriorates the structure of the finished dough base. It is better to introduce this component at the very end of the batch.

Roll out the dough mixture on a flour-dusted, flat surface, but do not sprinkle too much flour, otherwise the cake will turn out too hard, “clogged.” If the dough is too thin, a clean linen napkin wrapped around a rolling pin will help to roll it out.

For baking, place the dough base on a baking sheet lined with parchment and coated with vegetable oil (olive or refined sunflower) so that the bottom of the pie does not burn and can be easily separated from the pan.

Bake products from any unsweetened dough mass in an oven preheated to 180-200° or in a frying pan. If the top of the pie quickly browns, but the middle is still raw, cover the cake with foil and continue baking, reducing the temperature to 150-160°.

Meat pie dough recipe

If you are looking for a successful recipe for dough for meat pie, take note of the step-by-step instructions for preparing different types of dough base given below - one of them will definitely become the most beloved and in demand in your culinary practice. All of them are easy to prepare and have a simple set of available products, so even a novice housewife can make baking dough with meat filling according to one of the suggested recipes.

Meat pie dough in the oven

• Time: 1 hour 15 minutes.
• Calorie content of the dish: 402.8 kcal/100 grams.
• Cuisine: international.
• Difficulty: easy.

The simplest dough for meat pie is shortbread. It cooks very quickly, is easy to work with, and turns out tender and crumbly due to the high fat content of its main components. The shortbread dough base combines harmoniously with minced meat, making the baked goods juicy, satisfying, but also high in calories. A pie made with this base is delicious both hot and cold.

Ingredients:

• egg yolks – 2 pcs.;
• butter – 190 g;
• sour cream – 220 ml (1 half glass);
• granulated sugar – 1 tsp;
• salt – 1/3 tsp;
• baking powder – 1 tsp;
• premium wheat flour – 310 g (about 2 cups).

Cooking method:

1. Beat the yolks with sugar and salt until foamy.
2. Add soft butter and mash.
3. Place sour cream in the yolk-butter base, add baking powder, and stir.
4. Sift the flour into a separate container and, adding gradually, knead into a soft, elastic dough.
5. Place the dough mixture on the table, add another tablespoon of flour.
6. Gather into a ball, wrap in cling film and place in the refrigerator for 1-1.5 hours.

• Time: 2 hours 20 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 279.1 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: medium.

If you decide to make yeast dough for a meat pie, you can make it using the sponge or straight method. In the first case, it will take more time to prepare the dough base for baking, but the result will be better, because activated yeast raises flour products better, making them soft and airy. As for the type of yeast, it is not so important what kind of yeast you use for kneading the dough: dry or raw pressed, the main thing is that the product is fresh and the proportions specified in the recipe are strictly observed.

Ingredients:

• milk – 1 tbsp.;
• raw yeast – 25 g;
• sugar – 2.5 tbsp;
• chicken egg – 1 pc.;
• salt – ½ tsp;
• vegetable oil – 75 ml (4 tbsp);
• sifted flour - 3.5 tbsp.

Cooking method:

1. Heat the milk to a temperature of 35-38°, dilute the yeast in it.
2. Add sugar, salt, beat in an egg, pour in vegetable oil. Stir the mixture until smooth.
3. Add sifted flour little by little and knead vigorously, knead into a tight, plastic dough.
4. Cover the test ball with a clean, dry towel and place in a warm place to rise.
5. Knead the suitable dough mixture and divide it into two equal parts.
6. Roll each part into a thin layer to fit the mold and use to form the pie.

Without yeast

• Time: 18 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 307.2 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

Often housewives who do not have time to knead the yeast base make dough for a closed meat pie from fermented milk products. Any fermented milk product is suitable - kefir, fermented baked milk, sour cream, natural yogurt, curdled milk or whey. This dough rises due to the action of soda and the acidic environment of the dairy product, so pies from it also turn out fluffy and soft, and you can even cook them on the stove in a frying pan.

Ingredients:

• whey – 190 ml (3/4 cup);
• sugar – 1 tbsp;
• chicken eggs – 2 pcs.;
• margarine – 45 g;
• salt – 1/3 tsp;
• soda – 1 tsp. (without slide);
• flour – 440 g (3 tbsp without top).

Cooking method:

1. Grind the softened margarine with eggs, salt and sugar.
2. Extinguish the soda in the whey, pour the mixture into the egg-margarine mass. Stir thoroughly.
3. Adding flour in parts, knead a soft, manageable dough. Place in the refrigerator for 30-40 minutes.
4. Then divide the mass into two uneven parts (leave one a little more with a margin for the sides), roll out thinly and form a pie.

Quick dough for meat pie

• Time: 8 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 296.3 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

Quick filling dough for pies with meat filling is very popular among housewives who don’t like to spend a lot of time in the kitchen. There are more than a dozen options for such a base for unsweetened baked goods - with milk, fermented milk products and even mayonnaise. The components of the dough mass are simply whipped with a mixer, after which half of the mixture is poured into the mold. Then spread the filling in an even layer, fill it with the rest of the dough and put it in the oven for baking.

Ingredients:

• chicken eggs – 3 pcs.;
• mayonnaise – 140 g (3/4 standard pack);
• sour cream – 140 ml (slightly less than half a glass);
• salt – ½ tsp;
• baking powder – 1 tsp;
• flour – 215 g (1.5 tbsp.).

Cooking method:

1. Beat eggs with salt until foamy.
2. Add mayonnaise, beat again.
3. Mix sour cream with baking powder, pour into the egg-mayonnaise base, stir.
4. Without ceasing to work with the mixer, add flour in parts. Beat until lumps disappear.

• Time: 6 hours 30 minutes.
• Number of servings: for 1 pie.
• Calorie content of the dish: 303.8 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

If you love puff pastry but don't want to buy ready-made frozen dough, make your own mince pie dough. You can make it with yeast or without yeast - in any case, the baked goods will turn out tender, layered, crumbly. The recipe for a yeast-free puff pastry base is a little simpler, so many housewives prefer to prepare baked goods with a savory filling from such a dough mass.

Ingredients:

• boiled water – 230 ml (partial glass);
• sugar – 1 tsp;
• salt – 0.5 tsp;
• odorless sunflower oil – 45 ml (1.5 tbsp);
• butter – 120 g;
• flour - 480 g (3 cups with a large slide).

Cooking method:

1. Boil water and let cool completely.
2. Dissolve salt and sugar in cold water.
3. Heat the butter until softened.
4. Sift flour into a deep bowl and make a well in the center.
5. Pour in vegetable oil and part of the water with sugar and salt.
6. Stirring constantly, pour all the prepared liquid into the flour base. Knead soft, elastic dough.
7. Roll out the finished dough mass into a thin layer, grease with soft butter, fold the edges towards the middle and fold into an envelope.
8. Wrap the test envelope in cling film and refrigerate for at least an hour.
9. Then roll out the chilled dough again, grease it with oil, fold it again into an envelope and send it to the cold. Repeat this procedure 5-6 times, after which you can use the puff pastry mass for its intended purpose.

On kefir

• Time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 266.9 kcal per 100 grams.
• Purpose: for savory baked goods.
• Cuisine: international.
• Difficulty: easy.

One of the favorite recipes for Russian housewives for simple dough for kulebyak and other pies with meat filling is made with kefir. This fermented milk product is an excellent basis for savory baked goods, because upon contact with soda and flour it forms a snow-white fluffy mass, which is equally tasty after cooking in the oven or in a frying pan.

Ingredients:

• This recipe is also the most budget-friendly because it allows you to get a delicious dish for a family dinner or lunch from a minimum of commonly available products.
• salt – 1/3 tsp;
• kefir with high fat content - 265 ml (1.5 tbsp.);
• chicken egg – 1 pc.;
• soda – ½ tsp;
• vegetable oil – 30 ml;

Cooking method:

1. flour – 385 g (2.5 tbsp.).
2. Pour room temperature kefir into a container for mixing the dough mass and dissolve the soda in it.
3. Add salt, egg, vegetable oil, beat until smooth.
4. Adding flour in parts, knead into a soft, pliable dough base. Knead until the mixture stops sticking to your hands.

Gather the finished dough into a ball, cover with a clean napkin, leave on the table for 15 minutes, after which you can begin to form the product with meat filling.

Video

Meat Pie Recipes

5/5 (1)

1 hour 15 minutes

A simple meat pie recipe

Whisk, bowl, cutting board, baking dish.

Step-by-step preparation

List of ingredients

Knead the dough

Filling for meat pie

It can be prepared in two ways. Use minced meat at your discretion. I like mixed pork and beef.

Baking a pie

Video recipe

How to make delicious dough for a meat pie and bake it in the oven, you can see in the step-by-step recipe in the video.

Quick meat pie recipe

Number of servings: 6.
Cooking time: 75 minutes.
Kitchen appliances and supplies: whisk, bowl, frying pan, cutting board, baking dish.

Whisk, bowl, cutting board, baking dish.

Step-by-step preparation

List of ingredients

There is probably no easier pie recipe than this one. Everything here is so simple that even a child can do it.