Pies with meat

Pies with meat

Pies with meat

Pies with white mushrooms and chicken

for sponge yeast dough: flour – 400; yeast (fresh) – 20g; sugar – 1/2 tbsp; milk – 150 ml; vegetable oil – 25 ml; testicle – 1 pc.; salt – 1 tsp; for the mushroom interior: white mushrooms (small) – 10 pcs.; cream (fat) - to taste; testicle (va

Daily cabbage soup with pie crusts

for cabbage soup: meat (beef on the bone) – 500g; knuckle (small, smoked, maybe ribs) – 400g; sauerkraut – 600g; onion - 2 pcs.; carrots – 1 pc.; olive oil for frying; flour – 1.5 – 2 tbsp; tomato paste – 2 tbsp; greens (parsley, dill

section: Russian cuisine

Pies with meat

for dough: flour – 400g; dry yeast – 1 tsp; sugar – 1 tbsp. l.; butter – 2 tbsp. l.; testicle – 1 pc.; salt – 1/4 tsp; water – about 130 ml; for the inside: pork – 600-700g; boiled egg – 1 pc.; salt, pepper - to taste; butter – 50g; meat

Pies with chicken inside

chicken (fat), carrots, onions, celery (roots), dough.

Pies with meat inside

meat (any kind), onions, dark pepper (ground), salt, yeast dough.

Pies with quenelle

flour, yeast (live), butter, egg, veal, butter, loaf, cream (thick), egg.

Suzdal rasstegai with fish

rich yeast dough, fish fillet, rice, egg (hard-boiled), egg (raw), butter or margarine, onion, salt, pepper.

Pies with meat

wheat flour, milk, yeast (fresh), sugar, egg, salt, butter, vegetable oil, minced meat (beef and pork), onions, vegetable oil, salt and dark pepper (ground), egg (yolk), milk, .

Pies with meat and onions

wheat flour, egg, yeast (fresh), butter, milk, sugar, salt, water, beef (lean), onion, egg, milk, salt and dark pepper (ground), egg, .

Pies with veal

wheat flour, yeast (fresh), butter, egg, water, veal, butter, loaf, milk, cream (thick), egg, salt, meat broth, egg (yolk), .

Rasstegai

Down pies

I would like to offer you delicious fluffy pies. This is a low-butter, wet dough, slightly sweet. Excellent for all entrails (salty and sweet). Having made this dough once, the recipe remains among your favorites. The dough can be stored in the refrigerator for 2 days. I came across the recipe in one of the TV shows, many thanks to Maria and Alena for the detailed video. “The hut is not red in its corners, but red in its pies,” which may be tastier than the new lush pies. The dough is not suitable for pie, it should be slightly steeper.

Old Russian pies with chicken meat

Old Russian pies with chicken and onions. Served with chicken broth.

Yeast dough “All-Purpose”

The recipe for this dish was posted on the website in 2008 by the user fotina under the title “Pies” and illustrated by me as part of the “Coloring Books” campaign. Easy dough without adding eggs. Any product is unsurpassed.

Pies with sour cream dough “Special”

Very tasty pies, I recommend it - the dough is like shortbread, without yeast, the inside is made from 2 types of fish with pickled cucumbers and creamy onions - you won’t be able to pull your ears off))). It’s very tasty to serve with your ear, and with freshly brewed tea – complete ecstasy! Shall we try?

Mini-kurniki “Snow Maiden”

On Saturday, my husband and I had an argument that never happens to anyone. On Sunday, with resentment in my heart, I went into the kitchen to cook, my husband began to help me, at first, muttering and gritting his teeth, she said that he should create something. But my heart gradually thawed, and the bad mood was replaced by a not bad one, I would say, even a good one. This is how peeled potatoes, chopped onions and champignons brought peace and tranquility back to our family. Well, what should we be sad about, what, If your shoulder is nearby, If your eyes are nearby, Well, what should we be sad about then? Playful snow has scattered silver fur on you, You stand like a Snow Maiden And remain silent like a Snow Maiden. Playful snow has scattered silver fur on you, You stand like a Snow Maiden And remain silent like a Snow Maiden. I will find spring for you and melt the Snow Maiden. Don't be afraid and don't be sad. If I do wrong, forgive me. Playful snow has scattered silver fur on you, You stand like a Snow Maiden And remain silent like a Snow Maiden. And they say that the way to a man’s heart is through his stomach. Maybe for women too. For the competition “Right now I’ll sing”

Pies made from puff pastry “FISHki”

This easy-to-make, comforting treat will brighten up a quiet dinner at home. Recipe from an old culinary show by Alla Budnitskaya. Prepare now!

Rasstegai in Moscow style

Rasstegai are baked pies with a hole on top. A dish is prepared from yeast dough with different entrails. The pie got its name from the seam on the finished pastry, which seems to stretch the pie. Rasstegai, the recipe for which was very popular back in Rus', remains a favorite dish of Russians to this day. The most common recipes for this sweet are: pies with meat, pies with fish and pies with cabbage.

Fish pie with rice

You won’t surprise anyone when we unbutton it! But I have never cooked such pies, and I decided to share my first experience with you!

Rasstegai

A very tasty, filling, purely Russian pastry that worked well in the oven, although it was first cooked in the oven. At one point, having tasted the pies, you look towards a hamburger or pizza only due to lack of time.

Loaf “Wedding”

There is a beautiful tradition - to serve on the wedding table a large, white, multi-tiered cake, topped with various edible flowers, bows, hearts and ribbons. In ancient times, instead of a cake (except for the hospitable wedding roll with which ancestors greeted their newlyweds at the doorstep of the house), various chicken pies, pies and sweet loaves, topped with braids, petals, hearts or doves, were placed on the ceremonial table. I present to your tribunal an excellent recipe for a wedding loaf made from excellent dough with baked milk and melted butter, with a honey-poppy seed layer. Well, shall we all travel together through the culinary traditions of the Saratov province of the 19th century? Then follow me! For the competition “Travel to Ancient Recipes”.

Rasstegai . Baked pies or pies, which certainly have a hole on top. This is where the name of this type of pies of Slavic cuisine (usually Russian and Ukrainian) came from, in other words “open pies”, rasstegaychiki, as they were affectionately called in the old days.

These pies are made only from unsweetened (unsweetened) yeast dough. The dough, in turn, is prepared using dough. With fast-acting yeast, pies dough can now be prepared quickly and without sponge.

Rasstegai is a savory pastry. In the properties of entrails, fish, river and sea, meat or minced meat, mushrooms, less often rice with onions and eggs, and vegetable entrails are most often used.

Previously, in Rus', pies with fish inside were served with fish soups and fish soup, with meat or mushroom - with meat soups, with various broths, pies with vegetables or rice inside - with various types of first courses.

Now such pies can be prepared as a dish for tea drinking, for serving coffee, as a treat for guests at the end of lunch, as an unusual snack for a gala table.

When cutting, pies are given an unusual shape. The pies are made in the shape of a narrow boat, one end of which is not completely pinched so that there is a hole.

When these pies are baked in the oven, they are laid out with the hole facing up. Then, when serving, pour melted butter over the hot pies or put a small piece of butter in any pie so that it melts in it. From time to time, when serving, a little broth - fish or meat - is poured into the hole of the pie for juiciness.

Pies with meat

Pies with meat differ from ordinary pies in the method of molding and very juicy interior. The seam is not completely pinched, but only on the sides, while the middle remains open. In fact, this is where the name comes from: rasstegai – an open pie. For juiciness, broth is added to the filling, but it is not added during the molding process, but when the pies are almost ready. To do this, leave an open area so that shortly before it is ready, you can take out a baking sheet and add meat broth to any pie. The dough is prepared with yeast, which significantly simplifies and speeds up the manufacturing process.

A lot of fried onions are certainly added to the recipe for pies with meat, but they should not be overly browned. The onion just needs to be softened and soaked in oil so that it remains soft and juicy. From time to time, chopped boiled eggs are added to the filling as an additive, and only dark pepper is used as a spice.

Ingredients:

• warm water – 150 ml;
• fresh compressed yeast – 10 g;
• salt – 0.5 tsp;
• sugar – 1 tbsp. l;
• wheat flour – 50 g.

• testicle – 1 piece;
• wheat flour – 260 g;
• Sunflower oil – 2 tbsp. l.

• boiled beef – 250 g;
• onions – 2 pcs (large);
• vegetable oil – 2-3 tbsp. l;
• salt - to taste;
• ground dark pepper – 0.5 tsp;
• egg – 1 pc. (to lubricate the seams).

How to cook pies with meat. Recipe

According to the traditional recipe, the inside of pies with meat is prepared from boiled beef. Any cut will do - on the bone or just the flesh, but it is better to take softer meat, for example, the adrenal part or the butt. Beef takes a long time to cook, so I prepare the filling in advance. I put a piece of meat without fat and films in cool water and let it boil. I collect the foam with a slotted spoon.

Add some salt and cook until tender, about an hour and a half. The fork goes into fully cooked meat without difficulty and comes out just as easily. I cool it without removing it from the broth, so the beef remains juicy.

I cut two huge onions into small cubes.

After heating the oil in a deep frying pan, add the onion and sauté over low heat for about 10 minutes, until soft. The onion is soaked in oil, but practically does not brown. Under no circumstances should it be overcooked; the inside will be bitter.

I grind boiled beef through a meat grinder. If you use meat with fat, it is better to cut off some of the fat.

I add sautéed onions along with oil. Add salt to taste and season with freshly ground black pepper.

Mix well and knead with a fork to form a viscous mass that will not crumble when forming pies.

I knead the dough for pies using yeast dough. I make the dough while the onions are fried and the meat is twisted. I crumble the freshest yeast into a deep bowl and add salt and sugar.

I grind it into a watery paste and add warm water. I stir and let it sit for a few minutes.

I add the sifted flour in one go. Mix with yeast water.

Because the dough will be liquid, it is more convenient to mix with a whisk, whisking until the lumps disappear.

Having covered, I place the dough in a warm space (usually an oven heated to +40 degrees with the heat turned off). After 20-25 minutes it will greatly increase in volume, bubbles and a sour smell will appear. Now the dough is ready, the yeast has strengthened and you can start kneading the dough.

After mixing, add one egg (you can beat it first and then pour it into the dough).

I sift the flour in portions, leaving a little for kneading. It may take a little more or less flour, plus/minus one tablespoon.

After adding flour, pour in sunflower oil for elasticity and easier kneading.

In the first step, I mix all the products with a spoon until you get a loose, wet lump.

I scatter the remaining flour on the board. I lay out the dough and knead it with my hands for about 10 minutes, rolling it away from you and toward you, folding it and kneading it. The dough will gradually change from loose and languid to soft, smooth and simply form into a ball.

I cover it with film and put it back in the oven, preheating the oven to 40-45 degrees in advance. Leave for an hour or until it triples in size. The risen dough will become very fluffy and airy.

Using my palm on the sides, I divide it into two parts. Then I divide each one into six or seven similar pieces.

On a board or table, I roll the pieces into koloboks, covering them with a bent palm.

After covering with film, I leave the pieces to proof for 10-15 minutes. Be sure to cover the buns, otherwise the top will become dense, which will make molding more difficult.

I knead the koloboks into rounded cakes. I place a tablespoon of minced meat in the middle of each, leaving the edges empty.

I pinch about a third of the edge, and slightly pull the seam upward. I literally do the same pinch on the other edge. The seam should be tight, with a raised ridge, the middle of the pies should remain open.

Transfer the pies to a baking sheet, lining the bottom with baking paper. I cover it and let it sit for about 15 minutes. If the seam has come apart in some places, I will certainly pinch it, only the middle should remain open.

Before placing in the oven, brush the pies with beaten egg. I take special care to coat the seam, otherwise it may open during baking.

I put the baking sheet in a hot oven at 200 degrees. I bake the pies with meat in the oven on a medium level for 15 minutes. Then I take it out, quickly pour a tablespoon of broth into the hole and bake for another 5-7 minutes, until golden brown.

Taking it out of the oven, I immediately grease the hot pies with butter. If the inside is dry, then add another half tablespoon of broth and, covering, let it cool slightly.

What can I say – the finished pies with meat are unusually tasty! Lots of juicy interior, tender soft dough with a narrow golden brown crust. Baking is definitely worth the time, although the whole process does not take that much time. If molding seems difficult for you, prepare ordinary meat pies ; that recipe also contains very tasty yeast dough. Bon Appetit everyone! Your Plyushkin .

You can see a similar recipe for pies with meat in video format

How to cook delicious pies with meat. How to cook delicious pies with meat How to create wonderful pies

Pies with meat

Preparing savory pastries from yeast dough is not at all difficult; I think that even novice home cooks can make pies according to this recipe.

• Production time: 2 hours 15 minutes
• Number of servings: 10

Bonus recipe: pie with pink salmon and boiled rice from yeast sponge dough

The presence of high-quality yeast on store shelves increasingly provokes us to use non-steam technology for making dough. While products baked on sponge are better baked and remain soft much longer. Therefore, it is worth paying attention to pie crusts made from sponge dough, which have an unsurpassed taste and smell.

Opara

We count on 18-20 pies, for which we prepare the ingredients for the first step:

• Sugar – 2 tbsp.
• Yeast – 50 g.
• Flour – 3 tbsp. with a slide.
• Warm water – 1.5 cups.

Manufacturing

• Dissolve yeast and sugar in warm water (one and a half glasses).
• Add the sifted flour and mix thoroughly, avoiding the formation of lumps.
• Cover the container with the dough with film and set aside in a warm space for 30 minutes.

Dough

Now we are starting to make the main test mass. The following components will be useful for this:

• Vegetable oil - 0.5 cups.
• Flour - 4 cups.
• Salt – 1 tsp.

The process of forming the main test

• While the dough is rising, you need to sift the flour and salt so that the pie with pink salmon and rice comes out fluffy.
• When the sponge mass rises, it’s time to send it to a container with flour and add vegetable oil there. Now we knead the dough, but make it not hard, but soft, slightly sticky.
• Cover the pan with film and set aside in a warm space for 60 minutes.

Interior

Now is the time to go inside. To implement it you need the following ingredients:

• Pink salmon fillet – 300 g.
• Onions – 1 pc.
• Boiled rice – 1 cup.
• Boiled egg – 2 pcs.
• Butter – 1 tbsp.
• Raw egg – 1 pc.
• Salt, pepper - to taste.

Manufacturing

• Cut the onion into half rings and fry in a frying pan.
• Cut the fish fillet into large pieces.
• Cut the hard-boiled eggs into small pieces.
• Mix eggs, rice, onion, fish. Add salt and pepper to taste.

Development of the formation of pie shells

• Roll out the dough and make flat cakes using a glass or saucer.
• Place 2-3 tsp in the center of the cakes. entrails.
• Pinch the pie on both sides, leaving a hole in the center. It’s easier to do this with your hands dusted with flour.
• Grease a baking sheet with vegetable oil, place the finished products and let them rest for 5-10 minutes.
• Grease any pie with beaten egg; if desired, you can put half a teaspoon of butter in the holes.
• Place the baking sheet in the preheated oven. Bake at 180-200°C for 20-30 minutes.

Not everyone can make boat-shaped pies? Nothing terrible! A round shape is also allowed - in the early 19th century, these kinds of pie crusts were prepared in some metropolitan restaurants.

Pies with meat is an ancient dish belonging to Russian folk cooking. The dish, the main ingredients of which are pork, flour, water and yeast, turns out to be very filling and very tasty. Rasstegai is a typical pie that is baked in the shape of a neat boat with an “open hole” on top (hence the name).

A distinctive feature of baking this type of pies is that hot meat broth is poured into the hole left during the baking process. This is necessary so that the pies come out especially juicy, with a catchy, rich taste.

Making pies with meat:

1. Prepare the dough. Dilute instant yeast in warm sweetened water (not more than 35 0 C). After a foamy “cap” appears on the surface, add salt, eggs and sifted wheat flour. Knead a homogeneous dough, cover it with a towel and set aside in a warm space - the dough needs to rise properly. After the dough has risen, you need to knead it. This function must be repeated three times (takes about 2-3 hours);
2. While the dough is “rising”, start making the meat interior for future pies. Boil the pork slices in slightly salted water. Then pass the meat through a meat grinder with a small wire rack. Fry finely chopped onion in a small amount of vegetable oil. Combine minced pork with fried onions, salt and pepper (determine the quantity, focusing on your own taste preferences);
3. Place the dough on a work surface dusted with a small amount of flour. Divide it into equal pieces, rolled into balls. Roll any ball into a flat cake. Place the meat component in the middle of the flatbread and carefully bring the edges of the dough together, forming a boat. Fundamentally! Do not pinch the middle of the product - be sure to leave a hole for the next filling of the pie with broth (remaining after boiling the slices);
4. Place the formed boats on a greased baking sheet, coat with beaten egg yolk and place in an oven preheated to 180 0 C for 25-30 minutes;
5. Freshly baked pies should be filled with a small amount of hot meat broth through the hole left and served immediately.