Pie with meat

Pie with meat

Lavash meat pie

Yesterday I tried to create a sweet lavash pie. based on Achma. We liked. The husband asked while eating. and make one with meat))) Now I decided to try it))) Well, it’s very juicy. very tasty))) The husband sat there very proud. saying, I made it up, I managed to eat half the pie))) The pie will literally take root with us. very tasty)))

Country potato pastry pie

I discovered potato dough a long time ago, it has taken root in my family - it’s so delicious! This version contains butter, with the help of which it becomes very tender and airy, and is completely different from shortbread! The result was an excellent pie - rich, filling, wonderful! Very comfortable and homely =))

Meat and potato pie

Indescribably filling, tasty and very easy to make. In the absence of anything else, a piece of such a pie will successfully change your dinner.

Chicken breast pie “For Svetlanka”

Yes Yes! With chicken breast and cheese crust! And no, it’s not dry at all! A very tasty, wonderful and “prosperous” pie! It's quite easy to prepare! And the pleasures are seas! In my family, everyone without exception liked the pie! The recipe was shared by culinary expert Sergey Kalinin. He called it one of the best recipes for making chicken breast! And I probably agree with him! The recipe is also suitable for a slow cooker.

Layered pie with minced meat and cabbage

I hasten to share the recipe for a wonderfully tasty, easy to make and wonderful pie. Nothing complicated, simple products, but the result will amuse not only family members at dinner, but also guests during the party.

Chicken pie in Bechamel sauce

I tried to find it by searching, does such a recipe already exist? By name there is no such thing, but by ingredients it gives so many things that it is simply unrealistic to check. If there is one, I’ll delete it in a relaxed manner. In the meantime, I would like to share a very tasty snack pie. The main “highlight” of which is the sauce, which gives the insides juiciness and tenderness.

Mongolian meat pie

This easy-to-make pie with its fragrant, juicy interior and tender, crispy dough will appeal to anyone who loves meat. It is very tasty to wash it down with hot broth or sweet tea. The filling can be made not mixed, but from beef alone. The potatoes loosen the filling and absorb excess meat juice, which would prevent the dough from baking perfectly. As I realized, Povarenka people love pies, and so I prepared this particular dish for my favorite culinary website.

Greek Country Chicken Pie

A tasty and very satisfying pie can be served with the broth in which the chicken was cooked + your favorite green salad, I highly recommend it, try it!

Meat pie

This pie is distinguished by an unusual manufacturing technology, which ultimately turns out airy, soft and very tasty. The entrails are mostly eaten salted, but the most delicious ones come out with the meat. Large pie, on a baking sheet.

Lavash pie “A la julienne”

I prepared a beautiful multi-layer lavash pie, with insides made of mushrooms, rice, chicken breast and cheese, under a creamy filling for Sunday dinner. The pie came out wonderful, filling, with a huge amount of interior and an appetizing filling, the taste is reminiscent of julienne.

Pie with meat . Meat pie is a very satisfying dish. The development of making pies with entrails is quite identical. Meat pie is no exception. The main highlight is that the dough for such a pie does not have to be sweet.

First, for a meat pie, you need to constantly prepare the dough. Usually, it is kneaded with milk, some housewives add yeast. This is a more common type of meat pie dough. The dough should be dense, but very elastic. It is not recommended to roll out the finished dough right away; you need to let it rest for about an hour. You can use puff pastry with the same success.

For the inside, pork, beef, and chicken are suitable. You can add mushrooms. Minced meat is usually made from pork or beef, from which the filling is later prepared. But some housewives do not grind chicken meat into a meat grinder, but cut it into small pieces. These pies are also very tasty.

So, you definitely need to add onions to the meat filling, this will make the filling juicy. Fry minced meat or pieces of meat with spices and onions in a frying pan. After they are ready, you can add a little mayonnaise to the meat mass. Before putting the filling on the dough, it must be completely cooled.

Usually, meat pies are closed. The dough is divided into two parts, unequal: one is more, the other is less. The larger one will be the base of the pie. At the same time, you need to roll it out so that there are free edges on which the filling is not placed. A second layer of dough is placed on top of the inside and covered with loose edges, making a kind of “dough side”. It is necessary to create cuts along the top layer so that the cake does not crack during the manufacturing process.

The meat pie will turn out to be especially tasty if you let it sit for some time raw in the pan and only then place it in a preheated oven.

The pie can be served either hot or cool.

Meat pies

Meat pies can be a real feast of taste if you cook them skillfully. Almost any kind of dough will do, salty shortbread, yeast, or puff pastry. For the inside, the meat is cut into slices, pieces or crushed into minced meat. To make the inside juicy, vegetables, mushrooms, eggs, boiled cereals (for example, rice), sauce or just sour cream are added to the meat. For some pies, the meat for the inside is marinated in wine or a mixture of herbs and vinegar.

Quick meat pie with potatoes

A very ordinary, quick to make, delicious, quick pie. For baking it, ready-made puff pastry and a raw potato interior with minced meat are suitable. .

Lavash pie with meat and cheese

If you don’t want to fuss with dough, but want some hot baked goods, buy narrow pita bread and make a meat pie as described in this recipe. It's completely easy! There can be any kind of inside, but try to choose it so that when cutting out the pie it doesn’t.

Lavash pie with ham and cheese

For such a pie you don’t need to knead the dough; it’s quite easy to purchase sheets of narrow pita bread. The lavash pie came out filling due to the ham and eggs, and quite juicy due to the addition of new tomatoes. This recipe will solve the problem of a frisky, satisfying meal.

Pie with chicken, potatoes and mushrooms

Homemade pie made from fluffy yeast dough with chicken entrails, potatoes and mushrooms, served with tea and soup. The dough can be made ahead of time and stored in the refrigerator until the pie is assembled. Let's try.

Pie with potatoes and minced meat

There are many recipes for pie with potatoes and minced meat. We offer one of them, when the filling includes both potatoes and minced meat raw, which makes the finished pie juicy and savory. Any dough will do. In this option, preference is given to a soft, shaggy one.

Pie with cabbage and minced meat

If you won’t surprise anyone with an ordinary pie with cabbage, then you can change it a little. For example, add minced meat to the filling, as in this recipe, and give the baked goods an unusual shape. The result will be a lush yeast cake consisting of 12 heavens.

Turkish börek pie with meat entrails made from yufka dough

Those who have traveled to Turkey are probably familiar with the Turkish yufka dough. Unleavened dough is prepared from water and flour with a small addition of salt. Stores sell semi-finished products that can be immediately used to make sigara-borek - fried in m.

Puff pastry pie with salted milk mushrooms in the oven

If you have ready-made yeast puff pastry on hand, then preparing such a pie with salted milk mushrooms is simple and quick. Even a schoolchild can handle this recipe. Adding onions to the filling will make the baked goods juicy and tender in taste, so don’t exclude it.

Meat pie with 2 entrails

A recipe for an unusual pie with 2 insides - minced meat and fried onions in sour cream filling. This combination makes an ordinary shortbread pie with meat savory, satisfying, and it looks very appetizing. From the goods listed in the recipe I received.

Meatloaf with egg in dough

The recipe base is an ordinary meatloaf with boiled eggs. But its design looks more like a pie. For the meatloaf, I kneaded regular shortbread dough. After baking, it came out crumbly and crunched appetizingly, complementing the meat filling. .

Cottage cheese pie with salami and cheese

The taste of a pie made from curd dough with salami and cheese is reminiscent of pizza, yet it is easy to make and quick to eat. You can serve a green salad with slices of the finished pie.

Mince pie

Mince pie is a win-win option for savory pastries that will be a beautiful treat for the whole family. Fragrant spices make the pie special, completely different from other pastries. The wonderful smell of fresh baked goods with added spices.

Gubadia with meat, cottage cheese and raisins

One of the most favorite dishes of Mongolian and Bashkir cuisines is gubadia (or gubadiya). There are many recipes and methods for making sweet and non-sweet Gubadiya. Now there is a recipe for making gubadia with meat. .

Alsatian "burning cake" with bacon, cottage cheese and onions

Tarte flambe or flamenküche from chef Andre Soltner from the book “Julia Child: Cooking with Famous Chefs.” This common Alsatian pastry gets its name from an ancient manufacturing method - the cake was placed in the oven while the fire was burning.

Tajik meat flatbreads (Gushtli Non)

I'll start with the ceremonial meat cakes (gusht - meat, non - bread). When such flatbreads are available on the market, you can smell it right from the gate. They are made there with lamb or beef. In the conditions of central Russia, I made it with both chicken and pork.

Mexican-inspired veal pie

The base for Mexican-inspired veal pie is made from shortcrust pastry. Veal (or beef) for the inside is finely chopped and fried. In addition to meat, canned beans, corn and spices are added to the filling. Nourishing, tasty and hot and ho.

Pie with meat and cabbage “Honeycomb”

I’ve never made yeast dough with the addition of soda, and the shape of the pie is cute. The “pies” came out nice. Juicy. The dough is soft, fluffy, not wet or squishy (the soda effect definitely happened). Savory.

Belish with chicken (zur belish - big pie)

Belishi are made from chicken, lamb, beef, fish, with potatoes or cereals. I made it with chicken breast. Since I added broth, I made the dough unleavened. If you make it from yeast, the broth may leak. .

Beef pie with Guinness beer

Beef pie with Guinness beer: I don’t know what’s tastier in this pie – the dough or the inside. The dough is layered, crumbly, cooked with sour cream and butter. The interior is disintegrating beef, stewed in black beer. To be more precise.

Duck legs with quince baked in dough

Duck with quince is a classic. You can use a little imagination and bake duck meat with quince in dough in portions. To make mini-pies, the crumbly shortbread dough described in this recipe is suitable. .

Beef sliced ​​in dough

An appetizing piece of veal, wrapped in champignon puree and slices of prosciutto, and then shortcrust pastry, is baked in the oven. Now imagine how you cut a slice of meat in the dough, smell the mushrooms and taste juicy veal. Yes, it's worth it.

section: Beef dishes

Scottish meat pie

Puff pastry pie with meat innards. It is better to take beef, and pork will do. You can prepare the pie in advance and bake it just before your guests arrive.

section: Meat pies

Pie with smoked brisket and dried tomatoes

The base for the pie is mixed with 2 types of flour - ordinary wheat and whole grain. The finished dough comes out crumbly. For the inside, a mixture of pieces of ham and sun-dried tomatoes is suitable. The pie is baked at 200C for about half an hour.

False – Wellington from chicken thighs

As is clear, for Wellington, in addition to filet mignon, we need foie gras and truffles. We will replace all this. The result is not only completely edible, but also quite tasty. And the pocket is forgiving. Let's try.

section: Meat pies

Creatopita

Kreatopita is a Greek meat pie. The highlight of the pie is that the dough is not placed in a mold in a whole layer, but rather the pieces are overlapped so that there are no gaps left. Do the same with the top of the pie. After baking, the fat flows out and does not remain.

section: Greek cuisine

Banitsa with meat

Banitsa is a layer cake with a variety of insides: cottage cheese, cheese with herbs, meat, vegetables and fruits. Banitsa requires thin sheets of dough. This recipe uses store-bought ready-made ones. The meat interior is made from minced beef, lard and onions.

Meat pies

You will find the best meat pies recipes on our website. Every person in life has a hobby - some like to draw in their free time, others like to do handicrafts, and still others like to go for pleasant long walks. But most of the ladies and guys spend their leisure time in the kitchen, devoting time to the difficult art of cooking. A complex and entertaining activity boldly confronts creative works; it takes a lot of time and effort to create a delicious masterpiece.

Despite the large number of sophisticated unique recipes, fragrant pastries remain in first place, transformed by experienced hands into a wonderful ruddy delicacy. The housewife reverently and carefully preserves the signature recipe for meat pie dough or savory, filling innards, which she inherited from her mother or grandmother. One of these family types of homemade baked goods is deservedly considered meat pies, the making of which does not require much time or effort, and with some use of imagination you can pamper your family with new delicacies every time. Read more

Meat Pie Recipes

• with potatoes and cabbage;
• with mushrooms and eggs;
• very tasty Ossetian pies;
• a regular and savory meat pie;
• hearty Mongolian pie.

• in the oven or slow cooker;
• in a bread machine or in a frying pan.

Savory meat pies are made from yeast dough;

• puff pastries with meat;
• jellied and shortcrust pastry;
• meat pies with kefir and sour cream,
• with milk and yogurt;
• on water and mayonnaise.

Having chosen a meat pie recipe, an excellent housewife can easily prepare an excellent dish, the step-by-step controls are so simple that there will be no difficulties or questions during cooking. Even if something is unclear, there is always the opportunity to ask a question or seek the reader’s opinion on each page with recipes for meat pies. There is no hesitation - masters or just amateurs will happily share hidden ingredients or culinary tricks. The recipes have been tested, have undergone painstaking selection, and can be safely used.

Together with detailed step-by-step recipes with photos, beautiful colorful photos on the pages will help you prepare a perfect meat pie in a slow cooker or oven. Give the product a beautiful unusual shape, decorate the meat pie with dough figures - all this will transform from an uninteresting, boring activity into an interesting and entertaining process. With the help of a photo, any step in making dough for a meat pie or meat entrails will go unnoticed.

Plenty of pie meat entrails

Choosing meat or preparing it for baking is also a difficult moment, because you need to know what is best to choose, how not to make a mistake when purchasing, apply the correct processing and what to combine with. On the pages with recipes you will find tips that will help you cope with a difficult task without fail. Professional chefs will share their experience gained over many years; all you have to do is listen to their advice, and the meat pie will definitely turn out fluffy and ruddy, no matter what type of dough was chosen for the pie.

During the holidays, you also can’t do without a meat pie, because some hidden additives, which are so rich in the pages of this section, will help transform the baked goods into a wonderful dish. By adding mushrooms or your favorite vegetables, you get a delicious delicacy that melts in your mouth and brings guests into ecstasy.

Meat pie with kefir is a good breakfast or lunch for the whole family, nutritious and satisfying. You can take it with you to school or work, cook it for a home picnic or a cheerful friendly party, give it to a precious person on a long journey, or you can simply sit in a small group near the TV watching your favorite movie, enjoying the discussion of fascinating moments and the delicious taste of delicious pastries .

Pie with meat

I adore homemade pies; their life takes place away from culinary snobbery, which prescribes a strictly defined shape, color and taste for the pie. Somehow you kneaded it, somehow you stuck it on it – at least you’ll get a cute heart and still a very prestigious hand-made item. What if you're hungry, like in the adjacent bakery shop? To take a meat pie out of the oven and say to yourself: “Oh, it’s just like store-bought.” Do you think you need to study or practice a lot? Nothing like this. All these charming flowers and leaves came out the first time. They are designed so that they can be created by a person without preparatory training. Again, the dough plays a very important role. Not every yeast dough lends itself to such easy molding. It must be loose, flexible and at the same time very elastic. Do you see how thin the layer of dough is? And yet, it tastes airy. So that you can learn how to cook such a meat pie in the oven, a step-by-step recipe with photos, I think, is absolutely necessary. There are many secrets in this recipe. You will learn how to make a completely unimaginable meat interior for a pie - we will put a “magic” sauce in it, which takes only four minutes to cook using the most ordinary goods. We will have the famous “Khrushchev’s” dough. It is very rich, but at the same time it can be rolled out so thinly (and not tear!) that the pie will not feel greasy or oily. And thirdly, the same flowers and leaves. I will show you in the photo and tell you in detail. It's simple! Even very simple.

• 250 grams of flour (1.5 cups with a volume of 250 ml),
• 125 ml milk,
• 75 g butter,
• 3 tablespoons vegetable oil,
• 2 tablespoons sugar,
• ½ teaspoon salt,
• 1 packet of instant yeast (or 30 g compressed)

• 400-500 grams of boiled meat,
• 1 small onion
• 1 tablespoon butter,
• 1/3 tablespoon flour,
• 150 ml milk or cream

To frost the cake:

• 1 egg + 2 tablespoons water

Method for making meat pie in the oven

1. Dough.

Let's start with the test. He will need time to rise. But it kneads in 5 minutes. Place the butter in a saucepan and melt over low heat.

Pour the oil into the mixing bowl. We also pour in vegetable oil (this mixture replaces margarine from an authentic recipe). Add salt, sugar. Mix.

Pour in milk. It could be from the refrigerator.

Once the oil has cooled to such a temperature that touching the bottom of the bowl will no longer be uncomfortable, add the yeast.

Add sifted flour.

Mix the dough with a fork, and then take it in your hands and knead it for about 5 minutes, stretching it and rolling it into a ball.

The dough comes out very rich, the yeast needs time to “raise” it well. I put the dough in the oven, which can maintain a temperature of 40 degrees.

And there it rose in an hour and a half.

2. Inside.

The meat must be boiled in advance. And then scroll through a meat grinder.

The onion should be finely chopped and fried in a frying pan until golden brown. Mix with minced meat. Add salt. As you can see, everything is simple and ordinary. But then miracles begin.

Take a ladle and put butter in it. Place on the stove. As the butter melts, add flour, stir constantly and heat for 2 minutes.

Then add milk or cream.

We continue to cook. Take a whisk and stir constantly until the sauce boils. And then one more minute. After that we turn off everything. As it cools, the sauce thickens right before your eyes.

Place it in the minced meat and mix. And we get the most delicious soufflé-like interior. Don't doubt it, she's one of those people who say “you'll swallow your tongue.” Taste, pepper and add salt if necessary.

3. We build a meat pie.

Well, the fun began. Our dough has risen. It has increased approximately two and a half times. That's it. There is no need to overcook the dough either.

Divide the lump of dough in half. Roll one half into a ball and place it on a sheet of baking paper (you can put it on a table dusted with flour, but the paper will make our life much easier). Roll out a round sheet approximately the width of a sheet of paper.

Place the meat filling in the center of the layer. It is very plastic - you can give it any shape.

Separate approximately a quarter of the remaining dough. Roll out the rest into a circle, large enough to completely cover the filling. Place on top of the pie. Like this.

And then we fold the edges of the bottom layer upward, forming the sides of the meat pie. No special artistic techniques are used here. It's just that when you wrap the dough, waves form. We simply direct these waves in one direction. At least you get something similar to a pigtail. Later in the oven the dough will become round and rise a little. And the sides will take on a cautious appearance.

In this form, the pie can already be put in the oven. (Lubricated with an egg loosened with water.) Those who want it to be like in my photo, move on to 4 points - making jewelry.

4. How to perfect a mince pie.

We will create four leaves and 5 flowers. For the leaf, we need to take a piece of dough approximately one and a half centimeters in size. Roll the dough into a ball and then roll it out quite thin with a rolling pin.

Next, take a sharp knife. Cut out a piece of randomly shaped paper. I made an elongated one with a sharp tip and a blunt wide base.

Next, use a knife to mark the middle of the leaf. You can create a slot, but not at the very end. In other words, do not cut the sheet at the base - then it will be difficult to transfer it to the pie. And then we make 5-6 through cuts along the edge. See how simple it is?

We transfer the leaf to the pie and place it with the sharp end outward and the blunt end inward, retreating about a centimeter from the center. There is no need to lubricate the decorations from below with anything. The dough is such that everything sticks perfectly.

I will show the technology for producing flowers using a more complex example. We will need to take a piece of dough again. The size is twice as large as a piece of paper. Roll out the circle and trim it with a knife. Then create the slots. At first four (we retreat approximately three mm from the middle). Then we cut through any petal again. It turns out 8. And again - it turns out 16. And we connect the cut petals in pairs, pinching them at the edge. It turns out to be such a beautiful flower. Place a small ball of dough in the middle.

And here is the 2nd option, which is more ordinary. Here we have 6 petals. We just squeeze the edges of everything. And a star-shaped flower comes out.

We place them in the spaces between the leaves. And one in the center.

In order for all this beauty to brown and shine, we need to grease the cake. This is usually done with a loose testicle. But I read, I don’t remember where the secret is - if you add a little water to the egg, the radiance will be the most even and generous. And this is true!

The meat pie is baked in the oven at 180 degrees for 35 minutes. Our interior is ready, so we just need to wait for the dough to bake and the decor to brown.

You see, the pie comes out to what is called a “professional” level. With all this, anyone, even a novice home cook, can cope with the task.