Meat pie in the oven made from yeast dough

Do you understand when the house becomes more comfortable? - When it smells deliciously of baked goods and sweets. It is not in vain that the Russian proverb says: “The hut is not red in its corners, but red in its pies.” And although we have recently begun to bake them significantly less often, trying from time to time to remember both our figure and diet, the prepared delicacy instantly brings the whole family together at the table. I immediately remember my childhood years, when my grandmother would knead the dough early in the morning to pamper us with excellent pastries for breakfast.

Now I will carefully outline how I prepare baked goods with meat. Such a delicacy with meat inside can be prepared from various doughs, and the pie can be perfectly decorated for a festive table. And now we have yeast dough. I looked at how to knead it and all the intricacies of working with a rather capricious product in this article for us. We will prepare a closed meat pie according to my favorite recipe. I hope that you will not have any problems and that the baked goods will turn out soft and fluffy, and the inside will be juicy and fragrant.

How to bake a meat pie in the oven using yeast dough

Such a treat will be very useful if you have invited friends for tea or family for a delicious dinner. Don't be afraid that you'll have to tinker with the yeast dough. In fact, it’s not difficult to prepare, but you need to adhere to certain subtleties so that it rises and the baked goods come out soft and fluffy.

We will need:

flour - 1 kg
milk - 1/2 liter
chicken eggs - 2 pcs.
margarine for baking - 120 gr.
yeast - 35 gr.
sugar - 4 tbsp. l.
salt - 2 tsp.

For the inside:

beef - 1.5 kg
eggs - 3 pcs.
onions - 3 pcs.
broth - 1/2 cup
salt
dark ground pepper
chili pepper to taste
Bay leaf

Step-by-step recipe for making yeast pie with meat

One of the main criteria for a successful yeast dough is that all ingredients for making it must be warm, at least room temperature. Therefore, remove eggs, yeast, margarine or butter from the refrigerator in advance.

Our dough is sponge, so first we heat the milk so that it is warm. Under no circumstances should you overheat, otherwise the yeast will not work and will simply be cooked.

We dilute yeast in a small amount of warm milk, add it to the milk evenly, and obtain a homogeneous thick liquid. To enhance fermentation, you can add 1 tsp. Sahara.

Place the resulting mixture in a warm space for 10-15 minutes. If the yeast is fresh, the dough will begin to ferment immediately. Just beware of drafts and cold, and in general, overheating too.

If the dough does not ferment, it is better to make another attempt, most likely they did something incorrectly.

Sift wheat flour through a sieve into a large bowl so that it is enriched with oxygen. Then all the necessary conditions will be created for fermentation.

Make a hole in the flour and drive 2 new chicken eggs into it. Add salt and sugar, stir everything and pour in the dough.

Melt margarine or butter. I buy special margarine for baking. Introduce it into the dough evenly, slightly cooled, so that the eggs do not overcook.

Knead the dough until it stops sticking to your hands. You will have to “puff” over it for at least 10-15 minutes. Hand strength is needed here, so I often call on my husband for help.

Fundamentally: when kneading, there should be no drafts in the kitchen, so close all windows and vents in advance.

After such long work, the dough comes out homogeneous, elastic and flexible.

Next task: before the batch has cooled, put it in a deep pan, which we place in a warm space. Cover the top with a clean cotton towel. Under no circumstances do we close the pan with a lid - the dough must breathe.

To maintain heat for a long time, you can place the pan in a basin with hot water and add it from time to time. In winter, you can install central heating radiators nearby. You can keep the pan in the oven at 40 degrees.

While the dough is “rising”, which will take about 3 hours, we will work on the meat inside. Pour water into a saucepan, add beef, salt and boil the meat until tender. To make the broth transparent, lower 1 onion completely into the broth. For spiciness and aroma, add bay leaf and hot pepper (piece). Cook for 1 - 1.5 hours over low heat, skimming the foam from time to time. Then discard the boiled onion.

Cut the onion into cubes and fry in vegetable oil until soft, or until golden brown if you like.

Grind the cooled beef in a meat grinder and mix with boiled chicken eggs, cut into cubes. We also add fried onions to the filling. Taste for salt; if not enough, add some salt and sprinkle with ground black pepper.

Beef is a fairly dry meat, so to make it juicy, be sure to pour a little beef broth into the filling, stir and let it soak.

After 1.5-2 hours we check the dough. If it rises well, lightly knead it with your hands, after which it will settle. After some time it will again take on a fluffy shape, then knead it again.

Kneading is necessary so that excess carbon dioxide comes out of the dough and it is saturated with oxygen. This means that the finished pie will be soft and airy.

Roll out in a fairly narrow layer on a table sprinkled with flour. I form a sheet approximately the size of the baking sheet. The bottom sheet on which we place the filling should be thicker (approximately 5-7 mm).

If you haven’t used all the dough, freeze it in the freezer; after defrosting and settling, it perfectly retains all its characteristics.

Cover a baking sheet with parchment and grease with vegetable oil. To safely transfer a narrow sheet of dough, we wrap it around a rolling pin and then unfold it on a baking sheet.

Yeast pie with meat and potatoes (video recipe)

For contrast, you can add boiled potatoes to the meat filling, but the taste of the inside will be different. This recipe is simple and accessible, so take note of it as well.

So, I hope that I have inspired you to a culinary feat and that you can’t wait to pamper your family with these yeast dough pies. With all this, the insides can be completely different, not just meat. I guarantee one thing - after trying it once, the family will strive to repeat this sweetness.

Soft pies “like fluff” with meat inside made from yeast dough

To make meat pies with a long shelf life that will not go stale and will always be soft and shaggy, you need to pay special attention to making the right type of dough.

This mixture based on flour and yeast is popularly called “like fluff” due to the fact that flour products made from it are light and porous. They dissolve in the mouth, but do not involve a complex manufacturing process.

To knead the airy dough, you need to select the ingredients. For production, most often you need premium flour, fatty drink or milk, yeast, butter (depending on the recipe, vegetable or butter can be used).

The requirements for dairy products and yeast are higher - only the freshest ingredients are used.

Soft pies “like fluff” in the oven with kefir

Ingredients:

A glass of kefir
0.5 tbsp. spoons of vegetable oil
Tablespoon sugar
1 teaspoon salt
11 g instant yeast
3 cups flour
500 g pork
500 g beef
Onion
Spices to taste

How to cook

Pour the drink into a bowl, add sunflower oil, mix the ingredients and slightly heat the mixture.

Add sugar and salt to the mixture. Mix everything.

Pass the flour through a sieve, add the indicated amount of yeast, mix. We begin to slowly add dry ingredients to the drink. First, with a whisk, and later with your hands, knead the thick dough for pies.

We leave it to rise slightly (about 30-40 minutes, it should become larger). Finely chop the onion, transfer it to a frying pan or saucepan and fry until golden.

Prepare the minced meat: cut the meat into small pieces, chop finely with a knife or grind in a blender. Add the minced meat to the onion and continue cooking.

Do not fry the filling too much, otherwise it will come out dry. Add salt and spices, leave the minced meat to cool.

Dust your hands with flour and divide the dough. Roll out the first part, place it on a baking sheet, be sure to leave space for the sides. Spread the meat filling on top. Cover with the second rolled out dough circle.

Using scissors, trim off excess dough and seal the edges. We make several cuts in the upper part.

Beat the egg and generously grease the surface.
The pie is cooked in the oven at 200 degrees for about 30-35 minutes.

Yeast baked meat pies

The finished dough is enough to make a large meat pie.

Ingredients:

470-780 wheat flour
65 g butter
A pinch of salt
2 tbsp. spoons of sugar
Compressed yeast
100 ml water
100 ml milk (1.5%)
Ground dark pepper
3 chicken eggs
100 g milk
500 g beef
200 g champignons
Onion
Carrot

Manufacturing method

To make the dough, we dilute yeast in thermal water with milk. Add melted butter to the mixture and leave for 15 minutes.

Beat in 2 eggs to the consistency, mix everything thoroughly, then begin to add flour little by little. Knead the thick dough, cover it and set it aside.

We pass the minced meat through a meat grinder twice together with the carrots. Finely chop the onion and champignons, mix with minced meat, add one egg.

Cut out two circles from the dough, one should be a little larger in diameter. Place the larger circle on a baking sheet. Distribute the filling on top. It doesn't have to go all the way to the edge.

Cover with the second piece of dough and seal the edges. We make several punctures on the surface with a fork, grease with beaten egg or vegetable oil.

Let the finished pie rest a little longer.
Preheat the oven. Bake the finished product at 200-210 degrees for 20-25 minutes.

Snack pies with meat and milk

Ingredients:

500-700 grams of first grade wheat flour
4 chicken eggs
A pinch of salt
2-3 tablespoons sugar
Packet of dry yeast (11 g)
Liter of warm milk
500 g beef
Lukovka
Ground pepper
Vegetable oil

Manufacturing method

Lightly heat the milk, add yeast and sugar, mix and leave until bubbles appear on the surface.

Sift the flour. Place half of the indicated amount into a deep bowl, make a depression in the center and knock out two eggs. Carefully pour in the milk-yeast mixture.

Add the remaining flour until the dough becomes uniformly thick and stops sticking to your hands. Pour in 1-2 tablespoons of vegetable oil and mix everything thoroughly again. We leave it to approach.

We pass the meat through a meat grinder together with the onion, add salt and pepper to taste, put it in a frying pan and fry until half cooked.

Divide the dough into two parts, roll out the first and place on a baking sheet. Distribute the cooled fried minced meat on top, brush the edges of the dough with beaten egg.

Meat pies made from ready-made yeast puff pastry

Meat pies made from ready-made dough are the most common dish that busy housewives will appreciate. The baked goods come out warm and soft, with a pleasant crispy crust.

Ingredients:

Puff pastry dough (1 kilogram)
Chicken breast (500-600 g)
1-2 onions
Parsley
150 g sour cream
1 testicle
Pepper and salt

How to cook

Step 1. Finely chop the parsley and onion. Cut the breast into small pieces, grind them in a blender or using a meat grinder, add salt and pepper to taste, onions and herbs. Knead the minced meat thoroughly.

Step 2. Thaw the finished frozen store-bought dough, roll it out slightly and divide it into two parts.

Step 3. Place a piece of dough on a baking sheet and make small sides. Place the minced meat on top and distribute. Cover with a second piece of dough.

Step 4. Brush the top with beaten yolk and bake in an oven preheated to 180 degrees for 25-30 minutes.

Video recipe for yeast pie with meat and mushrooms

Meat pie with yeast dough

Making yeast dough, and the insides for baking according to your taste.

Ingredients for “Meat Pie with Yeast Dough”:

Yeast dough

Milk – 0.5 l
Yeast (fresh, or 1 pack of dry) - 50 g
Water (warm) - 1 cup.
Sugar - 2 tbsp. l.
Salt - 1 tsp.
Vegetable oil - 2 tbsp. l.
Margarine (200 gr.) - 1 pack.
Wheat flour / Flour (up to 6 cups, depending on the dough) - 4 cups.

Interior

Minced meat - 500 g
Onions - 2 pcs.
Spices (French herbs)
Salt
Dark pepper (ground)

Nutritional and energy value:

Ready meals
kcal 5056.5 kcal	proteins 101.2 g	fat 193.6 g	carbohydrates 594.2 g
100 g dish
kcal 205.5 kcal	proteins 4.1 g	fat 7.9 g	carbohydrates 24.2 g

Recipe for “Meat Pie with Yeast Dough”:

Dissolve the yeast in a glass of warm water, adding 1 tbsp. l. Sahara.

Heat the milk (do not boil!)

Add 1 tbsp to warm milk. l. sugar, salt, vegetable oil.

Add melted margarine.

Add yeast. Add flour evenly and knead the dough.

Let rise, dusting with flour. There is quite a lot of dough, so it will be enough for several flour products.

While the dough is rising, create the filling: finely chop the onion, fry in vegetable oil.

Add onion to the minced meat, salt, pepper, and spices to taste.

Roll out the dough and place in the mold.

Lay out the minced meat, fold the edges.

Decorate, brush with yolk. Let rise in a warm place for 10-15 minutes.

Bake in the oven at 200-210C for 30-40 minutes.

Pie with cabbage inside.

Pizza with chicken and dried mushrooms.

With meat

With cabbage

Pizza

In general, this dough can be used for all pies, buns, crumpets, pies. It’s easy to make, it comes together quickly, and the baked goods come out very fluffy.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

Do you like our recipes?

BB code for insertion:
BB code is used on forums

HTML embed code:
HTML code is used in blogs, for example LiveJournal

How will it look?

Similar Recipes

Prune pie

5
37
1736

Pie “Burenka on a walk”

151
66
7898

Pea-Fruit Pie

43
22
3708

Tangerine pie

49
172
8802

Pie “Fish”

1
20
2852

Chocolate tart with cherries

13
66
3038

Pie “Oriental Fantasy”

80
171
2070

Fruit cake with snow-white chocolate

18
72
8459

Open apple pie “Charlotte”

5
198
4101

Comments and reviews

All
Prescription questions
Reviews

March 28, 2008 elena_110 #

March 28, 2008 Lanagood #