Pie filling and dough form the basis of the pie. Pie fillings divide pastries from pie dough into sweet and savory pies, with sweet and savory fillings. The method of preparation and the type of dough automatically subdivides patty recipes into fried pies and baked in the oven - pies with or without filling.

Recipes for fillings for pies are as diverse as the imagination of the hostess who started cooking pies turns out to be. There are no authentic recipes for fillings for pies, there are only successful combinations of products, and as a result of their mixing, you can get the most delicious pies with stuffing. For the preparation of fillers, it is easy to combine various products, each time improving the taste of a simple filling and discovering new taste sensations after the next eaten pie.

Testoved advises. At home, fillings for pies are often prepared taking into account the tastes of the whole family. To please every household, we advise you to make several types of fillings from a variety of products and, as a result, get pies with different fillings.

Delicious fillings for pies: what are

Would you like to eat delicious ruddy pie- then try to knead and stuff it with a delicious filling. What are the toppings? Here are the most delicious options for unsweetened fillings for pies (salty) and sweet fillings:

• jam is the most quick option. Too thin or better to thicken so that the filling does not flow onto the baking sheet when baking pies. As thickeners with jam, it is enough to mix 1 tablespoon of starch - corn or potato, - breadcrumbs or ground nuts.
• Fruits and berries are considered the simplest fillers for sweet pastries from, traditional yeast. Stuffings for pies from fresh berries and fruits are popular at any time of the year, recipes become especially relevant when summer and the berry season come.

The dough is stuffed with absolutely any berries and fruits, as fragrant and spicy additions to apples, pears and plums are ideal:

• cinnamon;
• vanilla;
• nuts;
• chocolate.

Who in childhood did not eat sorrel pies? Fresh sorrel with sugar in pies tastes like berries. Sorrel filling for pies is prepared quickly, fresh leaves of a green plant are very tender and juicy by nature. If you increase the cooking time of the filling, the sorrel in the pies becomes too soft. It is enough to sprinkle the sorrel with sugar, and the filling for fried pies is ready.

No less delicious sweet pies can be prepared with rhubarb, with banana filling. Banana must be cut into pieces, put banana pieces on the dough, sprinkle with chocolate and wrap in a pie. Bake or fry a quick banana pie in the oven.

A sweet pie, the taste of which is impossible to resist, is a filling with condensed milk for pies. , to get an original combination with condensed milk, you can mix nuts, dried fruits or cookie crumbs. , Podka candy is also wrapped in dough. Sweet pies are dessert pastries, they are good with tea.

Unsweetened toppings make pies hearty and more nutritious, especially in Lent. Lenten fillings are prepared from legumes, cereals, with cabbage and potatoes. As a meat filling, wrap in the dough:

• sausage, sausage, sausages and smoked sausages;
• fried chopped meat with onion;
• boiled meat in pieces: chicken, beef, pork;
• ham;
• offal: liver, lung, heart or kidneys;
• the meat itself meat products in the filling are not as tasty as in combination with onions, cheese, boiled eggs.

Not sweet filling for pies with fish is popular among lovers of homemade savory pastries with salty filling. The most popular variant of fish pies is canned fish filling. Any canned food is suitable for filling pies, in own juice or in oil, except for sprats. You just need to add onion, boiled rice to chopped canned food, and the quick filling is ready.

How to make pie filling at home

The pie is not much different in and. Pies, like,. To improve the taste of ready-made pies with filling, you should know the secrets of preparing the most delicious filling that complements the dough and enhances the taste of a freshly baked pie.

• Fillings for fried pies and pies baked in the oven are made the same in composition.
• The filling in the dough is wrapped chilled.
• Sweet fillings are put in pies with preliminary preparation - apple filling, often from sorrel, from rhubarb. Always when preparing poppy seeds and pumpkin fillings, the main products first undergo heat treatment.
• Without prior preparation, jam, marmalade, jam and fresh berries are used.
• Fillings are often added to savory pies for juiciness. butter cut into pieces. While the pies are baked in the oven or fried in a pan, the butter will melt, and the filling will turn from dry to very juicy.
• Lean fillings are given juiciness by adding vegetable oil, taking into account the density of the filler used for pies.
• The dough for pies is chosen depending on the type of filling. Dream sweet dough made on water, milk and kefir, both with eggs and without eggs.
• With sweet dough, rich yeast sweet is often prepared, given the amount of sugar in the dough and filler.
• Pies with savory fillings yeast dough in the oven it is tastier to eat hot from the heat with heat or warm, when hot they are juicier and more magnificent.
• Pies with a sweet filling made of puff pastry, yeast dough are best eaten warm, hot jam filling, hot chocolate is easy to burn.

We turn to the most delicious options for preparing the filling, they will help you find out the composition of the filling, the most successful combinations, proportions and how to properly prepare the pie filling. Stuffings for pies - recipes with photos are the most delicious. Unsweetened filling for pies is always in trend, and we will start the review with it. the best options fillings.

Stuffing for pies with potatoes

20 minutes to prepare

10 min to prepare

110 kcal per 100 g

The potato filling recipe is good for fried yeast dough pies. Potato is the simplest component of unsweetened filling, the filler contains the most simple products: butter, onion and potatoes. Potato pies are hearty, equally tasty fried in a pan and baked in the oven from any dough.

Required

• potatoes - 4-5 pcs.;
• onion - 1 pc.;
• vegetable oil for frying - 4 tablespoons;
• butter - 50 grams;
• salt, black ground pepper.

Recipe

1. Peel the potatoes, cut into pieces and boil in salted water until tender. We drain the water boiled potatoes mash with a potato masher or puree with a blender.
2. Finely chop the onion and fry in a pan with vegetable oil until golden brown, add butter at the end of frying.
3. Season the mashed potatoes with fried onions, salt and pepper. mix potato stuffing and let cool. We wrap the filling in the dough and bake the pies on a baking sheet in the oven or fry in oil in a pan.

Stuffing for pies with cabbage is very tasty

Stuffing with fresh cabbage for pies is very tasty, fresh White cabbage with a boiled egg makes stuffed pies especially juicy, soft and very tasty, satisfying. Cabbage filling with egg is suitable for open pies in the oven and fried in a pan.

Ingredients

• white cabbage - 300 g;
• chicken eggs - 2 pcs.;
• onion- 1 onion;
• ground black pepper;
• table salt - 0.5 tsp;
• vegetable oil - 3 tbsp.

How to cook

We clean the cabbage from the upper leaves. Shred the cabbage fork into small strips with a knife or shredder.

Boil shredded cabbage in a small amount of water until soft. We throw it away in a colander. We chop the onion into thin small pieces and fry in a frying pan with oil until slightly golden.

Hard boil the eggs for 10 minutes. Cool and cut into cubes. Add cabbage to the onion and fry the vegetables for 5 minutes, salt and pepper.

Put the eggs into the cooled cabbage and stuff the pies. We bake them or fry them. We use yeast, yeast-free or ready-made puff pastry for pies with cabbage and eggs, the filling is very tasty with any dough.

Cabbage filling for yeast dough pies

Yeast dough, as our grandmothers believed, is the most suitable for pies. cabbage with fried mushrooms- another delicious filling in pies. You can use canned mushrooms - pickled champignons - or take and fry fresh mushrooms.

• fresh cabbage - a small fork;
• canned mushrooms - 200 g;
• carrots - 1 pc.;
• bulb;
• butter - 50 grams;
• salt;
• black pepper.

Cooking

Lightly fry finely chopped onion in hot oil. Add carrots, grated on a medium grater.

Put the chopped cabbage in a pan, pour two tablespoons of water. Stew cabbage with onions and carrots under a closed lid over low heat until the water evaporates and the cabbage becomes soft.

We put the sliced ​​\u200b\u200bmushrooms into the cabbage, mix the filling and taste. If necessary, add salt and pepper.

We fill pies from yeast dough with cooled cabbage with mushrooms. If use lean recipe dough, then pies can be baked, fried and eaten in Lent.

Sauerkraut filling for pies

Sour sauerkraut for the filling is cooked longer than fresh, but from sauerkraut the filling for pies is obtained with sourness, fragrant and tasty.

It will take

• sauerkraut - 500 g;
• carrots - 1 piece;
• bulb;
• tomato paste - 1 tbsp;
• butter - 30 g;
• vegetable oil - 2 tablespoons;

Cooking method

Sauerkraut requires preliminary preparation. If it is too acidic, it must be soaked in cold water, leaving for about 60 minutes, then rinse with clean water and squeeze the cabbage well with your hands.

Cut the onion into cubes, chop the carrots into coarse grater. Heat the mixture of oils in a frying pan and fry the onions and carrots.

Add the sauerkraut to the pan and simmer, covered, until it subsides. We put tomato paste, mix the filling and fry with cabbage for another 10 minutes.

Put 1 tablespoon of sauerkraut into the rolled yeast dough and stuff the pies. As soon as the dough after sculpting is suitable, you can proceed and fry in a pan, bake pies in the oven and serve piping hot to the table.

Cheese pie filling

Components

• cheese hard varieties- 200 g;
• fresh dill greens - 50 g;
• chicken egg - 2 pcs.;
• mayonnaise - 1 tbsp;
• salt and ground black pepper to taste.

Step by step cooking

We rub the cheese on a coarse grater and hard-boiled eggs. Finely chop the greens. Mix cheese with eggs, herbs and mayonnaise. We wrap the stuffing in puff pastry or yeast.

Filling for meat pies

To prepare a juicy meat filling, you will need the following products:

• beef and pork meat - 500 g;
• onion - 2 pcs.;
• butter - 50 g;
• vegetable oil - 2 tablespoons;
• salt - half a teaspoon;
• ground black pepper.

How to make meat filling for pies

We pass the meat through a meat grinder with one onion and pieces of butter. Finely chop the second onion and fry in vegetable oil.

Add meat, spices to the onion, mix and fry the mixture until the meat is ready. Allow the filling to cool before filling the pies.

Chicken stuffing for pies

To make stuffing for pies from chicken, you can use any parts of the bird: chicken breast, thighs, legs or chicken legs.

Ingredients

• chicken pulp - 400 g;
• hard cheese - 70 -100 g;
• onion - 2 pcs.;
• vegetable oil - 2 tablespoons;
• spices for chicken;
• salt and ground black pepper.

Cooking steps

Chicken meat is separated from the bones and skins. Cut the chicken into 1 cm pieces. Saute the finely chopped onion in oil until the pieces are transparent.

Add chicken meat to the onion, mix. We prepare the filling for about 10 minutes. Then season with salt, spices and pepper.

Let the chicken cool down and prepare the cheese by cutting it into small cubes. We mix cheese with meat, and the chicken filling for pies is ready. Puff pastry yeast or yeast-free will be an excellent choice for baking pies, frying.

Minced meat filling for pies

Boiled meat is easy to turn into minced meat, and you get a juicy stuffing for minced meat pies, it is homogeneous and does not get enough sleep when biting off a pie.

Products

• boiled meat - 500 grams;
• bulb;
• carrot - 1 pc.;
• broth - 5-7 tablespoons;
• vegetable oil - 3 tablespoons;
• salt and ground black pepper to taste.

Cooking

We twist the meat into minced meat. We rub the carrots on a grater with large holes, chop the onion. In a heated frying pan in oil, pass the onions and carrots.

Spread the minced meat over the vegetables and fry the mixture for about 3 minutes. Pour in the broth, season with salt and pepper. The filling should turn out juicy, but thick, the density of minced meat is regulated by adding the broth in which the meat was boiled.

Liver filling recipe for yeast dough pies

Pies with liver filling will fall in love with all family members. Suitable for filling family pies chicken liver, beef, pork and turkey liver. To get rid of the specific smell of the liver, pre-soaking the liver in milk will help.

• chicken liver, beef - 300 grams;
• potatoes - 1 kg;
• bulb;
• carrots - 1 pc.;
• sunflower oil - 3 tablespoons;
• butter - 50 g;
• salt and ground black pepper to taste.

How to cook

My liver, clean from films. With chicken we cut off fat, with beef we remove the bile ducts with a knife. Fill with water and put on the stove. After boiling, reduce the heat and boil the liver for about 20 minutes until cooked.

In a separate pan, boil the peeled potatoes in salted water, cutting the vegetables into pieces. WITH boiled potatoes drain the water.

In a frying pan, fry the onion, cut into pieces, and the carrot, grated on a coarse grater, in a mixture of oils.

We combine the liver, potatoes and fried vegetables, season with salt and pepper. Grind the mixture with a blender into a homogeneous mass, in appearance resembling liver pate. We wrap the filling in the dough and make pies for baking in the oven, frying in a pan.

If you don’t like messing with kneading yeast dough, buy puff pastry to prepare the filling according to this recipe.

Filling with liver for pies

Liver filling for pies is very easy to prepare and tasty, especially if you know how to cook it. Offal is called liver, but many people think that liver is liver. For the liver filling, you can take a lung, add a heart, tongue, kidneys, or limit yourself to the most accessible offal - pork lung and pork liver.

Products

• light - 500 g;
• liver - 200 g;
• bulb;
• carrot;
• hot milk (water) - 50 ml;
• vegetable oil - 50 ml4
• salt and pepper to taste.

Cooking

Cut the peeled onions and carrots into thin slices and fry with oil in a frying pan. My lung and liver and cut into smaller pieces. We spread the offal to the vegetables and continue to fry until fully cooked - this will take about 30 minutes.

Season the cooled liver mass with salt and pepper, puree with a blender. Too thick filler filling is diluted with milk or hot water.

stuffing from lung

Light pies are good for both pork and beef. Pies with light are simple and tasty, the light goes well with rice, this filling is very satisfying and budget.

Components

• light boiled - 300 grams;
• boiled rice - 200 grams;
• onion - 2 pcs.;
• bay leaf - 1 pc.;
• vegetable oil for frying;
• salt and ground pepper.

Cooking steps

Pork or beef lungs must be soaked for several hours in cold water before being used to make patty fillings to remove blood from the lung. We change the water several times during soaking.

Wash the lungs and cut into large pieces. We put it in a saucepan, fill it with water, after boiling add bay leaf, salt and boil for 1.5 hours until cooked. Cool down.

Boil the rice and fry finely chopped onion in a pan with butter. We twist the lung in a meat grinder, add rice, salt, pepper to the filling and mix. We fill the pies with the finished stuffing.

Sausage stuffing for pies in the oven

The preparation of fillings for pies from sausage and cheese does not require special culinary skills. It is enough to place the sausage in the dough and wrap it with cheese. Sausage for the filling is suitable boiled, ham or semi-smoked.

Ingredients

• sausage - 200 g;
• hard cheese - 200 g;
• greens as desired.

Cooking method

We cut the sausage into thin circles, slice the cheese. We roll out the dough (puff or yeast), in the center of the dough we place a circle of sausage and cheese on top. We pinch the edges of the pie in a circle or form triangular patties. A few minutes of wasted time, and pies with juicy fillings on the table.

Green onion pie filling

Green onions are an incomparable filling. With green onions, the filling is prepared simply and quickly, pies with onion filling are juicy and tender. Try the spring version of the filling of pies with green onions and fresh wild garlic.

• green onion- a large bundle;
• wild garlic or garlic greens - 30 grams;
• Suluguni cheese - 200 g.

Recipe

Wash greens, dry and finely chop. Suluguni grind on a grater with large holes. Put a spoonful of herbs in the middle of the dough cake and grated cheese on top, wrap the filling in the dough and make a pie.

Stuffing: egg with green onion for pies

Products

• chicken egg - 7 pcs.;
• green onions - 100 g;
• butter - 2 tablespoons;
• salt, ground black pepper.

How to cook

Boil the egg for 10 minutes from the moment of boiling. Transfer to cold water. When the eggs have cooled, we start preparing the filling. We cut the eggs into cubes, green onions into thin rings.

Mix eggs and onions, season the filling with salt, pepper, pour with melted butter. Mix and fill pies.

Pie filling with rice and egg

Unsweetened filling with rice and egg is the easiest filling option for homemade pies. Rice and egg form the base, but you can add fresh green onions, fresh herbs to it.

It will take

• egg - 3 pcs.;
• rice - 100 grams;
• butter - 30 g;
• salt and pepper to taste.

Boil the egg hard boiled, cool in cold water. Cook the rice in a separate pot until cooked. Add oil to rice and stir.

Chop the peeled eggs into cubes and combine with rice, sprinkle with salt and pepper. The filling is ready. With such a filling of rice and eggs, you can cook baked and fried pies from yeast dough. But with rice and an egg, the filling for fried pies from yeast dough is very tasty.

Stuffing for patties with rice and onions

Rice filling is prepared in various versions. If it is done correctly and with fried onions, then it will turn out juicy and very tasty. When using yeast dough for pies without adding an egg, pies will turn out ideal for lean meals.

• rice - 200 g;
• onion - 200 g
• favorite spices;
• vegetable oil - 3 tablespoons;
• salt and black ground pepper.

Cooking steps

We wash the rice and cook until cooked, drain the excess liquid from the rice. Fry the onion with vegetable oil until golden brown. Add rice, salt, pepper and spices to the pan.

Mix and chill ready stuffing. We put a tablespoon of the filling on the dough cake and pinch the edges of the pie.

Mushroom stuffing

From salted mushrooms, canned champignons mushroom filling cooks quickly. For yeast pies with fried mushrooms, it will take a little longer to prepare the filling.

Components

• salted mushrooms - 500 g;
• rice - 50 g;
• bulb;
• carrot;
• vegetable oil;
• salt and pepper.

Cooking method

We wash the salted mushrooms from the brine and chop the mushrooms into cubes. Brown the onion with carrots in oil in a frying pan. Add mushrooms, cover the pan with a lid and fry vegetables with mushrooms for 10-15 minutes.

Boil rice until cooked and combine with mushrooms. Remove from stove and cool mushroom stuffing. We wrap it in dough and form a pie with our hands, bake or fry.

Stuffing for potato pies with mushrooms

Ingredients

• potatoes - 500 g;
• fresh champignon mushrooms - 500 g;
• onion turnip - 2 heads;
• sour cream - 200 ml;
• butter;
• salt and black pepper.

Cooking

Boil potatoes in their skins. Puree the cooled and peeled potatoes with a blender or scroll in a meat grinder. Add half of the sour cream to the potatoes, mix.

We chop the onion thinly and finely. Wash mushrooms and dry with paper towels, cut into thin slices. Fry the onion in oil in a frying pan, add the mushrooms. Saute until the excess liquid is gone from the mushrooms. Season with salt, pepper and pour over the rest of the sour cream.

After 5 minutes of quenching, combine mashed potatoes with mushrooms. The filling of mushrooms and potatoes tastes very juicy and fragrant.

Fish filling for pies in the oven from puff pastry

Fish stuffing is usually prepared from boiled fish. Option quick stuffing from fish - stuffing from canned fish. For pies in the oven from puff yeast dough, the fish filling is the most successful and most delicious combination with yeast dough.

Required

• boiled fish (pink salmon, pollock or hake) - 500 g;
• onions - 2 heads;
• chicken egg - 2 pcs.;
• butter - 30 grams;
• vegetable oil;
• salt pepper.

How to cook

Boil the fish in water until cooked, cut into large pieces. We take out the fish, separate the meat from the bones, cut into pieces.

Finely chop the onions and fry in vegetable oil until golden brown. Simultaneously boil hard boiled eggs. Cool the eggs and chop with a knife. Mix fish, eggs and onions. Add salt, pepper and melted butter, mix.

The unsweetened filling prepared according to this recipe turns out to be tender and fragrant, for greater nutritional value of the pies, the egg can be replaced with rice, boiled lean fish, canned oily.

From unsweetened types of fillings, we move on to sweet options. Pies with sweet filling - pastries come from childhood, we offer our favorite options, like in childhood with my grandmother.

Sweet fillings for pies from yeast dough

Options:

• rhubarb;
• sorrel;
• fresh berries;
• frozen berries;
• fruits;
• sweet vegetables;
• jam;
• condensed milk;
• nuts;
• cottage cheese.

WITH liquid filling the dough is soaked, the pies are torn during baking in the oven, the juice flows onto the baking sheet instead of making the pies juicy. Sweet fillings for pies made from yeast dough, prepared with liquid jam, have an unpleasant feature - to flow out of the pie.

The filling with starch will thicken the liquid jam syrup or berry juice in sweet pies. The starch will turn the juice into a thick jelly, and the filling will not leak out of the pie. Besides starch, liquid jam, jam or jam can be thickened by adding pectin, gelatin, or semolina.

Pie jam filling: recipe with starch

Ingredients

• apples - 600 g;
• granulated sugar - 2 tablespoons;
• butter - 50 grams.

Delicious cooking method

We clean the apples, remove the seeds. Cut apples into cubes. Melt the butter in a frying pan and add the apples to the boiling oil. Fry the apples over medium heat for no more than 3 minutes, add sugar. If the fruits let out a lot of juice, increase the fire. Keep a few more minutes and remove from heat. We stuff pies for baking in the oven with cooled caramelized apples.

Dried fruit filling for pies

From dried fruits, apples and pears, you can take dried apricots (apricots), prunes, use dried fruits from compote, dried raisins for filling. fruit filling from dried fruits, healthy and very tasty. Dried fruits go well with puff pastry, yeast dough with dry yeast or kneading dough from live yeast successfully harmonizes with dried fruits.

Required

• dried apples, pears (dried fruits for compote) - 200 grams;
• dried apricots - 50 g;
• prunes - 50 g;
• seedless raisins - 50 g;
• jam - 50 g.

Recipe

Wash dried fruits under running water, soak until fruit softens. Rinse after soaking, let drain with water. We scroll dried fruits through a meat grinder. Add jam to the fruit mixture to get homogeneous mass mix the stuffing.

Filling for poppy seed pies

Poppy seed filling is grated poppy seeds with sugar. With poppy seed filling, pies, pies, buns and rolls are the most delicious.

Ingredients

• poppy dry - 100 grams;
• granulated sugar - half a glass;
• water - 250 ml.

Cooking

Poppy is usually very dry. To soften the grains, pour poppy seeds with boiling water. Leave the grains to swell for about 60 minutes. We drain the water from the poppy. Grind the grains with a mortar, blender or pass through a meat grinder. Add sugar to poppy seeds. Mix sweet stuffing.

Pea filling for pies

Pea filling - lean filling for pies. Peas replace beans, a large type of peas Chickpeas, pea flour.

Ingredients

• dry peas - 1 cup;
• bulb;
• vegetable oil.
• salt, ground black pepper.

How to make unsweetened lean filling for pies

We cook from peas pea porridge. To speed up the process, we pre-soak the peas in water for about 5 hours, you can leave them overnight to swell the peas. Boil the peas in water until the grains are soft.

Fry the onion with oil in a pan. We puree the peas with a blender, season with fried onions, pepper and salt. Thoroughly mix the pea filling and put 1 tablespoon in the center of the yeast dough. We make pies with lean savory fillings.

How many proverbs, sayings and sayings are composed about pies! This dish was originally festive, which is why its name contains the root “feast”.

With the advent of semi-finished products, many housewives abandoned baking with their own hands, but those of them who care about their health and the health of their loved ones continue to delight their families with tasty and healthy muffins, and they can find filling recipes in this article.

Yeast cake filling recipe

Fillings for yeast pies should not be too watery, especially if you plan to make closed pastries. The dough may not bake properly and will be sticky and tasteless.

Best for yeast pies are sweet fillings made from dried fruits or fresh, not too juicy fruits. good stuffing obtained from fish or meat, especially in combination with cereals or potatoes.

To prepare such a meat filling you will need:

• potato;
• fresh greens;
• chicken breast;
• salt, you can take sea salt, pepper.

Receiving steps:

1. Chicken breast in the amount of 800 g should be peeled, washed and finely chopped. You can cook minced meat.
2. Potato tubers in the amount of 6 pieces, peel and chop until cubes are obtained.
3. Free a couple of splinters from the multi-layered husk and finely crumble.
4. Cut fresh herbs. Mix all the ingredients, add butter in the amount of 90 g, as well as salt and pepper to taste.
5. Use the filling as directed.

Stuffing with cabbage

For a yeast-based pie, the cabbage filling is also perfect. Most often, it also includes eggs.

What you need:

• forks of fresh white cabbage;
• sunflower oil;
• carrot;
• eggs;
• salt, you can take sea, and pepper.

Steps for obtaining cabbage filling:

1. Remove the top wilted and damaged leaves from the fork and finely chop.
2. Peel several heads of onions from multi-layered husks and chop into thin half rings.
3. Peel a couple of carrots and grate on the largest grater.
4. Transfer vegetables to a frying pan, pour in sunflower oil and lightly fry, and then cover with a lid and leave to stew until tender, adding sea salt and pepper to taste.
5. Boil eggs in the amount of 3 pieces, free from the shell and chop in the usual way.
6. Combine them with cabbage and use the finished filling for its intended purpose.

Very good for pies and delicious stuffing with dried fruits. You can enhance their taste with the help of suitable spices, and they are often combined with cereals, such as rice. Jam as a filling is used thick.

What you need to make one of the sweet pie fillings:

• any dried fruit;
• sugar, honey or molasses;
• cinnamon;
• White wine.

Manufacturing steps:

1. Wash dried fruits well and pour boiling water over them to steam them.
2. After finely chop, add sugar, molasses or honey to taste, as well as ground cinnamon and cloves.
3. Boil for 5 minutes with white wine in the amount of 1 tbsp. l. and chill.
4. Use as directed.

Fillings for puff pastries

Fillings for puff pastry are also full of variety. They can be both sweet and meat, vegetable.

Spinach Stuffing

To prepare the milk filling you will need:

• milk;
• salt, you can take sea salt;
• olive oil;
• , can be frozen;
• eggs.

Manufacturing steps:

1. Mix 2 eggs, spinach in the amount of 400 g, milk in a volume of 200 ml, butter in the amount of 3 tbsp. l.
2. Add salt.
3. It is recommended to sprinkle the filling with grated cheese in the amount of 100 g after, when the bulk is poured into the mold with the dough.

apple pie filling

I like pies the most apricot jam, with apple.

If you don't really like pies with sweet filling, then you can try

original recipe for pies with sausage, cheese and garlic.

The dough is prepared from 2 tbsp. flour, 1 tbsp. tablespoons of oil and half a glass of boiling water and a third of a glass of cold water., salt to taste.

Add boiling water to the flour (with salt), stir thoroughly, then add vegetable oil and cold water. Put the resulting dough in the refrigerator for 1 hour.

For the filling, the sausage is cut into small cubes, three soft cheese on a grater, squeeze the garlic and a little sour cream for viscosity.

We roll out the dough as for dumplings, cut it into squares, put the filling and wrap it like candy. We fry it in a pan, turning it over.

Very fast and tasty.

I really like cheese pies. sea ​​fish and raw onions. From sweet pies, I can recommend pies with nut filling: walnuts(I have my own) break into pieces (you can through a meat grinder, but the pieces are tastier). Add a spoonful of honey and sugar. Bake only in the oven. Try it, they are very tasty.

My favorite toppings are:

• potatoes with onions (mashed potatoes plus fried onions);
• potatoes with mushrooms (the first option plus fried mushrooms);
• fried mushrooms;
• egg with green onions (chopped boiled egg with green onions);
• meat ( chicken fillet boil, chop, mix with fried onions).
• cherries, currants, strawberries, plums, apricots, apples, peaches (all with sugar),
• sweet cottage cheese;

• 1. Pies with potatoes. Important: fried!

  

  2. Patties with sausage or sausages and cheese. I prefer puff pastry.

  

  3. Pies with blueberries. In any form, the main thing is that with her 🙂

  

  4. Pies with mushrooms.

  

  5. Patties with chicken and potatoes.

  

  6. Pies with lemon.

  

  7. Pies with lingonberries.

  

  8. Pies with red fish.

  

  9. Patties with onions and eggs.

  

  10. Pies with apples.

  

  currant, onion with egg, blueberries, poppy seeds, custard, meat.

  Many have already listed the toppings, I can add my favorite toppings.

  Pies with cottage cheese and candied fruits are very fond of eating small children.

  

  And the pies are great too. poppy seed filling on honey with the addition of raisins.

  

  For delicious pies, the filling is suitable: mushrooms, cabbage, raspberries, blackberries.

  

  Pies are very popular meat stuffing. Minced meat or minced meat can be mixed with rice, mushrooms, cabbage, potatoes, eggs. This also includes pies with liver and other liver. Cheap, but so delicious!

  Good and vegetable fillings- cabbage, onion, especially in combination with chopped egg.

  

  They make pies from pumpkin, carrots and rhubarb.

  In summer, pies with fillings from berries and fresh fruits are in special demand - cherries, lingonberries, apples, pears, black, red and white currants, apricots and peaches.

  But I always especially liked the sorrel pies baked by my grandmother, sour, although a lot of sugar was added to them.

  I will try to list the most unusual ones.

  1 Pies with oranges / tangerines.

  

  2 Pies with sorrel.

  3 pies with dried fruits.

  4 pizza pies.

  5 Chicken and mushroom pies.

  6 Pies fried with cranberries.

  

  7 Pies with mushroom caviar.

  8 Baked pies with cottage cheese and raisins.

  

  9 Pies with salted mushrooms.

  10 Well, classic Pirozhki with fresh cabbage.

  The most delicious fillings for pies are:

  1. Onion with egg.
  2. Potato.
  3. Cabbage.
  4. Mushrooms.
  5. Meat filling.
  6. Sorrel.
  7. Blueberry.
  8. Currant.
  9. Cherry.
  10. Bird cherry.

  This list can be continued indefinitely. But in my opinion, pies will be delicious with any filling.

  I love sweet fillings in pies, therefore, I can only offer two of my favorite fillings for yeast pies - top 2:

  • there is nothing better than classic jam;
  • and an apple with cinnamon, or just an apple.

  

  Pies with potatoes, pies with minced meat (can be mixed), pies with eggs and onions, pies with cabbage and mushrooms, pies with fish, pies with smog, pies with any jam, with berries, with fresh apples, pies with rice and eggs.

The hut is red not with corners, but with pies.
folk saying

Pies were originally a festive dish, even the name comes from the word "feast". Over time, pies became commonplace: they were taken with them to work and on the road. And now, when fast food has filled everything and everything, there is nothing better than mom's homemade pie. And a snack for the cub to school, and you can take it to work. good pie- it's not only air soft dough, but also delicious stuffing. Poorly prepared pie fillings can spoil the whole idea if they turn out to be too dry or too liquid. There are several rules for preparing excellent delicious fillings for pies and pies, but first, a little about the principles of preparing the base, the pies themselves.

. The dough for pies and pies should be “live”, that is, sour, yeast, sourdough or cooked with sour cream, yogurt, whey, mash or beer. True, and puff, and unleavened dough look good in pies.
. Can be added to pie dough rye flour, second grade flour or bran - this will not only improve the taste, but also add benefits to your pies.
. In the dough for pies with vegetable and fish filling vegetable oil is added, for meat pies - beef kidney fat, for pies and pies with poultry - butter and ghee.
. Less eggs and butter are put in the dough for savory pies, kneading a fairly steep dough to make pies with a lot of toppings and a thin, dryish crust.
. The dough for sweet pies is richer, fluffier and thicker, as the sweet filling tends to corrode the dough.
. The dough must rise at least twice, and each time it is carefully kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the lower layer of dough to rise and bake well, the dough for a closed pie must be divided into two unequal parts, with the larger part down, place the filling on it and cover with a smaller part.
. For kurniks and kulebyaks, which use 2-3 types of fillings, it is important that the bottom layer of the dough does not get wet, so the fillings in these pies are laid in layers, shifting them thin pancakes. At the same time, it is desirable to put a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are put into pies boiled or fried, pre-cooled. The only exception is the filling raw fish, while baking time is approximately doubled.
. Pies are open, closed and semi-closed (lattice). meat stuffing, fish, poultry, mushrooms, eggs, rice and onions are commonly used in closed pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to salt the filling a little - this is done so that the finished pies do not seem bland.
. It is good to add a little starch to the filling for sweet pies so that it does not spread and does not flow out.

Toppings for pies can be very different. Traditional fillings for Russian pies are usually made from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern hostesses love to prepare complex fillings so that it is not only tasty, but also healthy and nutritious, and in such a way as to surprise everyone. We bring to your attention several recipes for delicious fillings.

Boiled beef stew. Boil the meat until half cooked and cut into pieces, as for goulash. In no case do not pass the boiled meat for the filling through a meat grinder, this will make the filling dry, and the dough under it, on the contrary, raw and unbaked. Fry the pieces of meat in melted beef lard with plenty of onions, chop with a knife, add pepper, nutmeg, salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.

Skip the meat through a meat grinder, mix with fried onions, fry in a pan, salt. Season with pepper, parsley, add chopped hard-boiled eggs. In such a filling, you must definitely add some kind of sauce, cream or strong broth so that it does not dry out. This filling is good for pies and pancakes.

Chicken and Cheese Stuffing. Cut the breast or all the chicken meat as small as possible, lightly stew in butter, add onion, pepper, salt, cool. Mix with cheese, grated on a coarse grater.

Chicken Stuffing with Potatoes, Canned Peas and Corn. Boil the peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, chop finely. Bell pepper peel, finely chop, rinse the greens and also finely chop. Mix chicken pieces, herbs, peppers, potatoes, add peas and corn, salt, if necessary, add pepper and a raw egg, mix well.

Fillings from fish can be very diverse: from fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.

Herring stuffing with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onion through a meat grinder. Fill with cream and mix thoroughly. This filling can also be used to make pancakes.

Remove bones from fresh fish, rinse and pass through a meat grinder. Finely chop the onion and fry in vegetable oil. Wash the greens and finely chop. Mix minced fish with herbs and onions, add a raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.

Salmon stuffing. Cut the prepared lightly salted fish into thin slices. In a blender, beat cream cheese, sour cream, lemon juice, chopped dill. Spread the filling in layers - first the cream from processed cheese, from above slices of fish. You can use salmon. This topping is perfect for pancakes.

Fish and rice filling. Cut the fillet of any fish into pieces, put in a saucepan and stew with a little water and vegetable oil. Grind the finished fish, mix with boiled crumbly rice, add a little white sauce, salt, pepper, add chopped greens. Mix well.

Stuffing from fried fish . Mash the fried fish fillet with a crush, mix with onion, pepper and salt, add herbs.

Raw fish filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and knead well with a wooden crush. The layer of this filling should not be more than 0.5 cm.

Filling of whole raw fish (flounder). Remove the fillet from the whole flat fish, put it without cutting into the pie, sprinkle with salt and pepper. You can put fried or raw onions on top.

red stuffing salted fish . Cut the fish into thin slices and put in a pie on top of the buckwheat or rice porridge or between two layers of filling. Don't skimp on seasonings!

For Russian pies, they should be crumbly and high in oil so that the pies are not dry. Rice and millet can be boiled in milk. Fried onions, hard-boiled eggs, mushrooms are added to the buckwheat porridge filling. You can add fried onions, a hard-boiled egg and mushrooms to the rice filling, if the filling is not sweet, or raisins, dried apricots, sugar, a raw egg - for sweet pies. For stuffing from millet porridge add cottage cheese and pumpkin.

Mushroom pies are very tasty and satisfying.

Salted mushroom filling. Finely chop salted mushrooms, add fresh chopped onion and vegetable oil.

Stuffing from dried mushrooms . Soak dried mushrooms, boil, finely chop, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, wash, chop and fry until half cooked in oil, salt, cool. Cut the cheese and apple into small pieces, peel the pepper and cut into thin strips. Mix all. This filling is also suitable for making pancakes.

. Rinse fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt, pepper.

Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.

. You can cook pies with fresh, stewed, sauerkraut- according to the season and on request. Chop fresh cabbage finely, salt, let stand for at least an hour. Then slightly squeeze the juice, add butter, finely chopped eggs and consume immediately. Cabbage can be pre-stewed in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onions, herbs, ground black pepper and mix with chopped eggs. Squeeze sour cabbage, chop finely, stew a little, add onion, mushrooms.

Sorrel filling. With this filling, you can cook delicious pies with sweet and sour filling. Rinse fresh sorrel, sort, finely chop and sprinkle with sugar to taste. Rub thoroughly. To prevent the filling from spreading, you can add a little starch to it.

Dried cherry filling. Grind dried bird cherry in a coffee grinder into flour, cook in a small amount of boiling water so that a thick pasty mass is obtained, add sugar or honey to it.

Dried apricot filling. Sort dried apricots, rinse, pour boiling water, boil a little. Throw on a sieve, cool, finely chop, mix with sugar.

Poppy filling. Rinse the poppy well, pour into boiling water, boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or pass 2-3 times through a meat grinder, add sugar or honey, a raw egg and mix.

Carrot and Raisin Stuffing. Chop carrots, stew in milk. Throw on a sieve. Add raisins. You can add steep finely chopped eggs and salt, then the filling will be savory.

. Rinse any dried fruits well, pour a small amount of boiling water and steam. Finely chop, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, chill. Can be mixed with a little fluffy rice.

Jam filling. For the filling, you can use any jam. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made lattice, spices are added: star anise in stone fruit, cinnamon in apple.

Stuffing from raw apples . For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and seeds are cut into flat slices, sprinkled with powdered sugar and cinnamon and allowed to stand for 15-20 minutes. This filling is good for puff pastry pies.

Cheese pies you can cook from any kind of cheese, but with brynza they turn out, perhaps, the tastiest. To do this, the cheese is crushed, mixed with butter and finely uncut green onions.

As you can see, the folk saying “You will wrap everything in a pie” did not appear in vain. Fillings for pies can be prepared from almost any product. Your imagination and love can create a wonderful treat from an ordinary, in general, dish, healthy and tasty. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, hearty mother's pie.

Larisa Shuftaykina

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Each hostess has her own brand. The basis delicious pastries- This is a rich yeast dough, in which any filling is then wrapped. Depending on the taste of this filler, pies are sweet and salty. Traditionally, minced meat for baking is prepared from meat, vegetables, mushrooms, fish, fruits. Meat fillings for yeast dough pies must be pre-cooked. Usually the meat is boiled until half cooked, after which it is crushed and other ingredients are added to it.

Delicious toppings for fried pies with a photo

Before kneading the dough for baking, decide on the filling. Culinary experts recommend using less eggs and butter when preparing dough for salty pies, so the future product will have a delicious crispy crust. If you decide to use minced meat, add a little butter to it, this will make the filling more juicy and tasty. Another secret: so that the sweet filling (jam or fresh fruit) does not spread when frying, add a little starch to it.

Meat

Pies with meat filling are loved by many. This baking option perfectly removes hunger and saturates the body. Pork, veal, beef and poultry (chicken, turkey) are used as meat. Some especially like butter dough with offal. Minced meat with liver, kidneys, chicken stomachs or liver comes out juicy and tender, so pies with this type of filling are very tasty.

Ingredients:

• 300 g pork;
• 100 g beef or pork liver;
• a little margarine (50 g) or butter;
• a couple of heads of onions;
• small carrots;
• parsley root (50 g);
• two slices of a loaf;
• milk - a couple of tablespoons;
• egg - 1 pc.;
• spices, seasonings.

Cooking:

1. Pour meat and liver, cleaned of veins and fat, with cold water.
2. Add whole onion, parsley root and carrots to the water.
3. Boil the ingredients until tender for half an hour, adding salt, a few peas of black and allspice.
4. Grind the cooled meat with liver in a meat grinder.
5. Add the pulp of a long loaf softened in milk, egg, butter. Mix the products - minced meat is ready.

Ingredients:

• 300 g pork;
• large egg - 1 pc.;
• two heads of onions;
• large carrots - 1 pc.;
• a small parsley root;
• boiled potatoes in uniform - 2 pcs.;
• spices.

Cooking:

1. Boil the meat in water with the addition of spices, carrots, roots and onions (1 pc.).
2. Peel the remaining onion head, cut into cubes and saute in sunflower oil.
3. Grind boiled meat, fried onions, potatoes with a meat grinder (remove the peel from it).
4. Add a raw egg to the minced meat, spices to taste, mix.

Ingredients:

• turkey heart - 300 g;
• pork kidneys - 200 g;
• chicken stomachs - 100 g;
• several heads of onions;
• a small piece of celery root;
• butter - 45 g;
• spices;
• egg - 1 pc.

Cooking:

1. Rinse offal, clean from films, veins and pour water.
2. Add salt, sweet peas (3 pcs.), celery root. Boil offal.
3. Chop the onion into cubes, fry in olive oil.
4. Grind the products with a meat grinder, add oil and egg, salt, mix.

Fish

In the preparation of pies with fish filling, fish of noble varieties are used. Such pastries are not only tasty, but also good for health, because fish is. Also, it contains a large amount of minerals and phosphorus - a substance that favorably affects the stimulation of brain activity. The fatter the seafood variety, the tastier the filling will be. Fish goes well with boiled rice, eggs and mushrooms.

Filling 1

Products:

• 0.5 kg of any boiled fish without bones (perch, pike, catfish);
• onions - several heads;
• a few pieces of boiled eggs;
• a little butter;
• spices.

1. Separate the fillet from the fish. Boil it until tender, lightly salting. Cook for approximately 20 minutes.
2. Fry the onion in sunflower oil, after cutting it into half rings or cubes.
3. Grind the fish into small pieces, add to it the onion, melted butter and diced boiled eggs.
4. Stir the filling, salt and pepper to taste.

Stuffing 2

Products:

• halibut fillet - 700 g;
• rice - 125 g;
• butter - 90 g;
• onion head;
• dried dill or parsley - 1 tsp;
• spices.

1. Put large pieces of fish fillet in a deep stewpan. Fill it with water, lightly salt, cook under a closed lid for about 15 minutes. We cool.
2. Finely chop the cooled fillet. Mix with melted butter.
3. Add diced onion, dried dill.
4. Salt the filling, pepper if desired.

Stuffing 3

Products:

• canned fish (mackerel, sardines) - 300 g;
• potatoes - 3-4 tubers;
• a couple of heads of onions;
• a few tablespoons of butter;
• a quarter glass of milk;
• large egg - 1 pc.;
• spices.

1. Peel potatoes. Boil vegetables in salted water. Drain the liquid, add butter and milk, grind into a puree.
2. Fry the onion in cubes until golden brown.
3. Mix chilled mashed potatoes with canned fish(drain the liquid from the jar).
4. Add fried onion, raw egg and your favorite spices to the potato-fish mixture.

Mushroom and vegetable

As a filling for pies, they use both fresh and frozen and dried mushrooms. In order for the filler to have an incredible taste, a persistent aroma is taken as the basis for the filling. White mushroom, to which champignons, oyster mushrooms, chanterelles, honey mushrooms are added. To prepare minced mushrooms for pies, you need to rinse and clean fresh mushrooms then boil them in salted water. Then the chilled mushrooms are cut into small plates, fried together with onions in a pan, and then stewed for another five minutes with the addition of sour cream under a buried lid.

Ingredients:

• any fresh mushrooms - 0.5 kg;
• onion - one head;
• potatoes - 5 tubers;
• margarine - 35 g;
• spices.

1. Mushrooms are brought to readiness according to the technology described above.
2. Potatoes are boiled in salt water, after which they are crushed with a blender into a puree.
3. Mix mashed potatoes with mushrooms, add softened margarine.
4. Salt the mixture, if desired, add dried or fresh finely chopped greens.

Ingredients:

• champignons - 400 g;
• white cabbage - 1/3 fork;
• sour cream - 45 ml;
• margarine - 50 g.

Cooking sequence:

1. Cut the mushrooms into thin slices and fry in a pan until tender (about a quarter of an hour). Before the end of cooking, add sour cream and simmer the dish under a closed lid.
2. Finely chop the cabbage. We put the vegetable in a saucepan, add a little salt, pour a small amount of water. Simmer over low heat for half an hour.
3. Mix chilled cabbage with cooled mushrooms, add melted margarine, salt, pepper. Mix.

Ingredients:

• carrots - 450 g;
• egg - 3 pcs.;
• margarine - 35 g;
• spices.

Cooking sequence:

1. Carrots are peeled and cut into arbitrary bars.
2. We put the vegetable in a saucepan, fill it with water so that the carrots are completely covered. We cook for a quarter of an hour.
3. We boil the eggs.
4. Grind the boiled carrots with a blender into a puree.
5. TO vegetable puree add diced boiled eggs, margarine, a little salt and sugar. Mix the mixture.

Sweet

In most cases, as a filling for sweet bakery products use fruits and berries. Fruits for pies can be both fresh and boiled in sugar syrup. Baking with fresh fruits and berries is considered relatively low-calorie, so even those people who are on a diet and follow it can afford it in moderation.

fruit filling

Products:

• 0.5 kg of pitted cherries, apricots, apples or plums;
• sugar - half a glass;
• a couple of tablespoons of breadcrumbs;
• cinnamon - to taste.

1. If you use apples, then peel them from the skin and seeds, grate them. In the case of using cherries, apricots, plums, fruits, stones must be removed and cut into medium-sized pieces.
2. Add sugar and cinnamon to the prepared fruits, mix.
3. When laying the fruit on the dough, sprinkle them with a small amount of breadcrumbs or starch, and then form the pies.

Berry filling

Products:

• 0.5 kg of berries (strawberries, raspberries, blueberries, currants or any other type of berries);
• half a glass of granulated sugar;
• a couple of tablespoons of starch or breadcrumbs.

1. Rinse the berries and pat dry with paper towels.
2. Mix berries with sugar.
3. As in the previous case, when laying berries on the dough, they need to be sprinkled a little with starch or breadcrumbs, and only after that form pies.

Sweet pumpkin filling

Products:

• pumpkin - 450 g;
• sugar - 55 g;
• margarine - 35 g.

1. Peel off the pumpkin and cut into small pieces.
2. Vegetables are boiled for 20 minutes.
3. Then the pumpkin is crushed into a puree, sugar and margarine are added. Delicate sweet filling for pies is ready.

Fillings for puff pastry pies

You will need:

• chicken - 450 g;
• rice - half a glass;
• eggs - 3 pcs.;
• sesame seeds for sprinkling pies;
• spices.

Cooking:

1. Clean chicken meat from skin and bones. Boil the bird in salted water (about a quarter of an hour). Cool down.
2. Boil rice and eggs separately.
3. Finely chop the chicken, cut the eggs into cubes, mix.
4. Add cooled rice.
5. Season the ingredients with your favorite spices, salt and pepper. If desired, add finely chopped greens to the mixture.

You will need:

• granular cottage cheese (you can use self-cooked cottage cheese) - 0.5 kg;
• raisins - 150 g;
• sugar - 5 tbsp. l.;
• vanilla sugar - a small bag;
• candied fruits - 50 g.

Cooking:

1. Beat cottage cheese with a blender to get a homogeneous lush mass.
2. Rinse raisins. Pour boiling water over it for 2-3 minutes, then dry it.
3. Mix cottage cheese with raisins, add sugar, vanillin, candied fruit.
4. Stir the mixture. Pies with this filling are excellent lung variant hearty dessert.

You will need:

• cheese "Cheddar" - 100 g;
• salami - 100 g;
• one large tomato;
• one egg;
• pitted olives - 10 pcs.

Cooking:

1. Grate Cheddar cheese or chop into small pieces.
2. Cut salami into small cubes.
3. Cut olives into slices.
4. Finely chop the skinless tomatoes.
5. Combine all products, add a beaten egg, mix.

Video: 8 types of fillings for pastries in the oven

If you are a novice cook, then you can easily prepare a delicious filling for pies thanks to our recipes. Experiment with mixing different foods and ingredients to vary the taste of the dish. If you want to know what other toppings you can make for pies, watch the video tutorial below. An experienced chef will share with you the secrets of making rich pastries.

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