Pies with meat and potatoes in the oven

Pies with meat and potatoes in the oven

The other day I once again used Anyuta’s delicious pie dough and made pies with boiled meat and potatoes.

In fact, these are a kind of economical pies; they are very convenient to prepare from boiled meat, which you used to prepare the broth for the first course. Especially if you have eaten a large piece of meat, then some of it can be used as a filling for pies.

In addition, these homemade baked yeast pies go perfectly with homemade borscht or soup. In general, you can use any filling at your discretion. In addition to potatoes, or instead of it, you can add boiled liver, stewed cabbage, fried mushrooms and almost everything else to boiled meat.

PS: According to the recipe, you can add 100 ml of sour cream to the dough, then you also need to add a little more flour.

PS Margarine, milk and eggs should be at room temperature, so it’s better to take them out of the refrigerator in advance.

Ingredients

for the inside

for dough

for test

Recipe for making pies with meat and potatoes

Grind the boiled meat in a meat grinder, chop with a blender or finely chop.

Grate the carrots on a medium grater and finely chop the onion.

Fry the onions and carrots in a frying pan heated with vegetable oil until golden brown.

When the carrots and onions are almost ready add meat to them.

Fry the meat for 2-4 minutes and turn off the heat.

Peel the potatoes and boil them in salted water like mashed potatoes. I used very small potatoes, so don't look at the quantity. Pour the potato broth into a cup. Add butter to potatoes.

Mash the potatoes into a puree. As needed, add the broth in which the potatoes were boiled.

Add potatoes to the meat and mix everything.

Chop all the greens and add to the filling.

Mix the filling well. It’s great to add a couple of spoons of broth in which the meat was cooked, or potato broth. The inside does not have to be dry.

Mix 100 ml. warm milk, 2 tbsp. l. sugar and 50 g of new yeast. Stir and leave for 5-10 minutes.

Add 4-5 tbsp. l. sifted flour.

Knead the dough. The dough mixture should be like pancake dough. It’s not scary if it comes out a little runny or, on the contrary, very thick.

Cover the dough with a clean towel or cling film and place it in a warm, draft-free space for 25-30 minutes. The dough must double in size.

Add softened margarine to the prepared dough.

Lightly beat the eggs.

Add the beaten eggs and remaining milk to the dough. Mix everything. Add 1.5 tsp to the dough. salt, and flour mixed with baking powder (sift the flour). Flour requires 10-12 tbsp. l., but here it all depends on the properties of the flour.

Mix everything. The main thing here is not to overdo it with flour. It’s better if you don’t put in enough flour, the dough itself will get the missing flour during kneading. And if you add a lot of flour, the dough will turn out tight and the baked goods will not rise well.

Cover the dough with a clean towel or cling film and place in a warm, draft-free space for 50-70 minutes. Until the dough rises 2-2.5 times.

Pour the finished dough onto a floured surface and knead. Knead the dough, but do not put in too much effort.

The dough should be soft and sticky when cut. Divide the dough into 2 equal parts. We cover one part with a towel, and start working with the second.

Roll out the dough or stretch it into a sausage. If you have a full hand, it is better to pinch off equal pieces of dough and immediately roll them into balls.

Cut the sausage into equal parts. If you roll the piece into a ball, it should be the size of a large walnut. However, if you want to make larger pies, then you can have a larger piece of dough.

Roll any piece into a ball and place on a floured surface, cover with a towel on top. Let the dough rest for 20-30 minutes. The balls should increase 1.5-2 times.

Roll out the rested and slightly risen dough. You need to roll out the dough with your fingers, place the dough on your palm, and with the other hand lightly knead it into a flat cake. Do not roll out the dough with a rolling pin, it will push all the air out of the dough and it will rise harder.

For a piece of dough the size of a large walnut, you will need a teaspoon of the inside (with a small heap).

We roll up the pie and seal the edges like dumplings.

We connect the edges of the pie and mold the edges like a dumpling. Make sure there are no holes in the pie.

Turn the pie over, seam side down, and lightly press the edges with your hands. Give the pie a boat shape.

Line a baking tray with baking paper and place the pies at a small distance from each other. In general, you can place the pies very close to each other, then during baking they will rise and stick to each other like donuts. Place the baking sheet in a warm space and let the pies rest for 25-35 minutes.

Brush the rested pies with beaten egg (yolk, white, milk...) and leave for another 5-10 minutes.

Place the pies in an oven preheated to 200*-220* and bake for 15-25 minutes. Almost everything depends on your oven. For example, I have a gas oven and it heats up unevenly. Now I forgot to put a container of water in the oven, and the pies were browned on the bottom, but not on top. If you place a container of water (the water must boil), the pies will brown moderately on both top and bottom. But every oven has its own aspects.

Pies with potatoes, meat and onions, fried in a frying pan

These fried pies are equally appetizing both inside and outside: soft yeast dough and the usual interior made of potatoes and meat. Very satisfying and there are no words for how delicious it is! The filling for the pies can be prepared from the leftovers of yesterday's dinner, when there is not enough mashed potato left for a full portion, but it would be a shame to throw it away. A piece of meat, for example, can be removed from a broth cooked for soup. Meat baked in the oven or fried in a frying pan, or shish kebab leftover from the evening will also go into pies. You can replace the milk in the recipe with water. Total savings with good taste!

Ingredients:

For the test:

For the inside:

For frying pies:

How to cook savory pies with potatoes and meat, fried in a frying pan (recipe with photo):

The dough for pies is prepared using the sponge method. To prepare the dough, pour milk heated to 36-40 degrees into a sponge bowl. A finger dipped into it should not burn, but at the same time the liquid should be tangibly warm. Place the crumbled yeast in there.

Add sugar, stir until lumps dissolve.

Sift the flour into a separate bowl and add part (approximately 150-200 g) to the future dough, mix. You will get a liquid, viscous dough. Cover the bowl with cling film and place in a warm space for 15-20 minutes to activate the yeast.

You will get a liquid, viscous dough. Cover the bowl with cling film and place in a warm space for 15-20 minutes to activate the yeast.

When the yeast fungus “wakes up”, a “cap” of fairly dense light foam will appear on the surface of the dough. You can prepare the dough further.

Beat the egg with a fork and add to the dough, pour a spoonful of butter into the bowl.

Add almost all the remaining flour, leaving about a third. Stir the dough first with a spoon, and then start kneading with your hands. If the dough turns out watery, add the reserved third of the flour evenly. When working with dough, the surface of your palms can be greased with oil to avoid sticking. Knead the dough with your hands for at least 7-10 minutes so that enough gluten is released from the flour and it becomes soft, elastic, and flexible.

While the dough is rising, prepare the filling. Rinse the meat, remove fat and films. Place in a pan of bubbling water to cook. Cook over moderate heat at a constant boil until soft, for 1-2 hours, depending on the type and quality of the meat. Add salt 5-7 minutes before finishing. During the cooking process, you can add spices - bay leaf, aromatic peppercorns, etc.

Cut the peeled and washed onion into small cubes and fry in a small amount of vegetable oil until golden brown.

Boil the potatoes until tender, peeling them and cutting the tubers into small pieces. After the water boils, add salt. Mash the boiled potatoes with a masher, adding a piece of butter.

Cool the boiled meat, grind it through a meat grinder, grind it with a blender, or disassemble it into fibers by hand.

Mix potatoes with meat and fried onions. Taste the filling and adjust to taste with salt and pepper. The inside must be slightly salted so that the pies do not come out bland.

After 1-1.5 hours from the start of rising, check the dough. If it has “grown” two or even three times, you can make and fry pies.

Punch down the risen dough and divide it into similar pieces weighing 40-50 g. Roll any piece into a ball and press down to form a round flat cake 4-5 mm wide. Place the filling in the center; by this time it should have cooled to room temperature.

Gather the edges of the dough on top and mold. Give the resulting pie an oval or round shape. Blind all the pies in this way, and then start frying, starting with the first pieces, which have already slightly risen.

Place the pies to fry in a frying pan, in heated oil, 3-4 pcs at a time, so that they are placed freely, because. their size will increase during baking. Fry the pies over low heat for 4-5 minutes on each side, until golden brown.

First place the finished pies on a napkin, and when the oil is absorbed, transfer them to a saucepan and cover with a lid - then they will be even softer.

You can prepare a lot of pies right away and store them in the refrigerator, because after heating they will be as fresh as possible.

You can also add fried mushrooms to the filling.

Mongolian pies with potatoes and meat on yeast-free dough

Mongolian pies with meat and potatoes are one of the most common savory pastries that can be served with any dish: from soup to a cup of coffee. Manufacturing time: 90-120 minutes. Only simple ingredients are required.

Relationship between form and name. Mongolian pies have several names depending on the shape, but the composition of the inside does not change. The round pie is called “vak-bilish” (vak – small, bilish – pie). Often such pastries are served instead of bread with soup or any other main course, as well as with tea and coffee. A triangular-shaped pie is called “ochpochmak” or “echpachmak”; it is more suitable for a quick snack.

Ingredients for 8 servings:

• potatoes – 4 pieces (200-250 g);
• meat (lamb, beef or pork mince) – 400 g;
• flour - 4 cups;
• onions – 2 pieces;
• drink (sour cream) – 1 glass;
• chicken egg - 1 piece;
• butter (margarine) – 6 tablespoons;
• soda - half a teaspoon;
• vinegar - half a teaspoon;
• salt, dark ground pepper - to taste.

The classic recipe uses minced lamb or finely chopped meat. At home, you can use any other minced meat, for example, beef or pork, or a mixture of them in a 1:1 ratio.

Traditional recipe for Mongolian meat and potato pies

1. Create a mound of sifted flour with a depression in the center. Quench soda with vinegar, melt butter or margarine. Add drink (sour cream), slaked soda, melted butter, salt into the hole in the flour, then knock out the egg.

2. Knead the dough, which is later rolled into a ball, cover with cling film and leave for 45-60 minutes in the refrigerator.

3. Chop the peeled onion as finely as possible or grind it in a blender. The more onions, the juicier the pies.

4. Peel and rinse raw potatoes. Cut into small cubes.

5. Mix minced meat, onions and potatoes in a deep bowl. Add salt and pepper to taste. Mix the filling until the mixture is homogeneous.

6. Roll out strips from the chilled dough and cut them into pieces (you should get 8 pieces in total). Roll out any piece into circles 2-3 mm wide and 10-11 cm in diameter.

7. Place the meat and potato filling in the center of the circles. Gather the edges like an accordion (for round pies) or create a triangle (for triangular pies), making sure to leave a hole in the center.

triangular pies

The pies must be open, otherwise the potatoes and meat will not bake properly in the oven.

8. Place the purchased pieces on a greased baking sheet so that they do not touch each other. Add a teaspoon of sour cream, mayonnaise or thick sour cream on top of any pie, then brush with egg.

9. Preheat the oven to 200°C. Bake Mongolian pies with potatoes and meat for 30-40 minutes.

During the cooking process, a lot of juice will be released, which will later go into the minced meat when it cools, making the dish soft and tender.

10. Place the finished pies on a plate and cool slightly. Can be served either warm or cool.

Vak-bilish Ochpochmak

Meat and potato pies - how to cook? Making recipe?

How to cook delicious meat and potato pies ?

Meat and potato pies are a favorite dish in our family, my son especially loves them.

0.5 liters of warm milk;

2 teaspoons of dry yeast;

2 teaspoons of sugar for the dough to rise;

salt to taste and flour.

I also add 1-2 tbsp to the dough. spoons of vegetable oil so that the dough does not stick to your hands and when the dough is ready, instead of flour I rub the table with vegetable oil and the dough itself, then it does not dry out, does not take on excess flour and does not stick.

I make regular mashed potatoes, add minced meat fried with onions and the inside is ready.

I form the pies and deep-fry them using the most ordinary method. In order to vary the filling for the pies, you can add fried mushrooms to the minced meat. If you use chicken for the inside, then you can not make minced meat, but cut it into pieces and lightly fry with onions, and later combine with chopped boiled potatoes.

This recipe - pies with meat and potatoes - was given to me by my grandmother. As a child, I absolutely adored these pies. Now I make them myself from time to time. To make pies I use the following products:

For the dough: flour – 700 g.

Dry yeast - 2 teaspoons,

Butter – 150 g.,

Sugar – 2 tbsp. spoons,

Salt – ½ teaspoon.

For the inside you need : minced meat - 700 g,

Potatoes - 2 medium-sized pieces,

Onions - 2 medium sized pieces,

Fresh herbs (dill or parsley) - to taste,

Salt and ground black pepper - to taste.

First I make the dough. 50 ml. I mix the milk with 1 teaspoon of sugar and yeast, and leave it. Then I heat the rest of the milk, dissolve the butter, 1 teaspoon of sugar and 1/2 teaspoon of salt in it. To this mass I add one third of the flour, sifted in advance, and mix everything. Later I pour the yeast mixture into this mixture and evenly add the remaining flour. I knead the dough and put it in a warm space.

Next I start making the interior. I wash the potatoes, peel them, cook them until half cooked and carefully mash them with a masher into a puree. I peel the onions and chop them. I fry the minced meat in vegetable oil along with onions until it is completely cooked. Then I add mashed potatoes to the minced meat. Salt and pepper, stir and remove from heat. Finally, I add chopped herbs to the filling.

Next, I cut the finished dough into similar pieces and roll out each piece with a rolling pin into a small flat cake. I spoon the filling into the middle of each flatbread and pinch the edge of the dough, forming a pie. And I fry the resulting pies in refined vegetable oil on both sides until they are completely browned. Delicious and simple.