Meat pies in the oven

Friday, January 6, 2017

We prepare meat pies in the oven: tender and soft yeast dough, and inside there is a lot of juicy and fragrant inside. This is a hearty, fiery snack or a suitable addition to a cup of tea. It is clear that any pies taste best when piping hot, but it is better to let the finished baked goods cool slightly in order to fully enjoy their wonderful taste and wonderful smell.

You can use your favorite yeast dough for making meat pies. I used yeast dough with sour cream, which I kneaded in a bread maker (see the detailed recipe here), but you can simply create it by hand. To date, this is my winner out of all the types of yeast dough that I have tried. Using this dough you can make both baked and fried pies with any kind of interior (both sweet and non-sweet).

Regarding the meat inside: I used lean minced pork, but you can safely use chicken, beef, or mixed. Select the amount of onions and carrots according to your own taste - I get decent vegetables. I advise you to choose steamed rice for the inside - it holds its shape better, but another variety will do. By the way, you can fill the yeast pies with minced meat without rice if you don’t like it (just use more meat or vegetables). Use vegetable oil that is flavorless and suitable for frying.

Ingredients:

Making a dish step by step:

To make homemade meat pies, we need yeast dough, minced meat, onions, carrots, rice (and water for cooking it), refined vegetable oil, salt, dark ground pepper, also egg yolk and milk for lubricating the preparations.

Perfectly, the filling can be prepared while the yeast dough is rising (fermenting). Pour about 70 ml of refined vegetable oil into a deep frying pan, heat it and add vegetables. We clean the carrots and onions (I give the weight in already peeled form) and chop them into a fairly small cube.

Fry over medium heat, stirring, until soft and deliciously golden brown. Transfer the fried vegetables to a separate bowl and pour the remaining oil into the frying pan.

Heat it up and add minced meat.

Fry, stirring, over medium heat until the minced meat changes color and lightly browns. If you wish, you can add a little (about half a glass) of water or broth at the end to make the inside even juicier.

In the process of frying vegetables and minced meat, you need to let the rice cook. To do this, rinse the cereal in several waters until it becomes transparent, transfer the rice to a small saucepan and fill 2 fingers with water. Cook over low heat under the lid, without stirring, until all the moisture has evaporated, after which we cool.

Combine the fried minced meat, vegetables and rice in a suitable sized bowl.

Salt and pepper to taste - the insides for the pies are ready. By the way, if you like, you can also add chopped herbs (my family asked without it, but I would happily use the freshest parsley and dill).

I was about to divide the minced meat into portions when my husband came up and saw onions and carrots in the inside - IN LARGE PIECES. I realized that the possibility of refusing pies for this reason was completely pressing for us and I resorted to a trick. I just put the filling through a meat grinder - some pieces seem to be visible, but it’s not particularly clear which ones. I think the kids would also turn their noses up at the sight of fried vegetables in pies, but now they will gobble them up with pleasure.

Divide the filling into pieces of similar size and roll them into balls. From this amount of dough, I usually make 15 medium-sized pies (closer to large ones), therefore there are the same number of meat preparations. For those who like numbers: any ball of inside weighs 60 grams.

We also divide the yeast dough into similar pieces - 15 pieces of 67 grams each. Place them on a board sprinkled with a small amount of wheat flour.

We round any piece so that excess air bubbles come out. While we are making one pie, we will cover the rest of the dough with a towel so that it does not dry out and become crusty. Then knead the bun into a layer using the back of your hand. You can roll it out with a rolling pin, but my dough is very flexible and tender, so a rolling pin is not needed.

Place a ball of meat in the center of the flatbread. The weight is approximately identical to the filler and dough.

Now pinch the dough so that it becomes a boat-shaped pie. You can also create a round bun, of course – this is optional.

Then we slightly roll the workpiece in our palms to smooth out the seams.

Similarly, we make other meat pies and place them on a baking sheet covered with baking paper. If you come across not particularly high-quality parchment, I advise you to sprinkle it with flour or grease it with unscented vegetable oil.

Let the pies rest in a warm place under a towel for about 30 minutes, and in the meantime heat the oven (180 degrees). Before baking, grease any pie with a mixture of milk and egg yolk.

Bake the pies for approximately 30 minutes at 180 degrees until golden brown. Let the finished meat pies cool slightly or completely and serve them.

My husband asked me not to bake 3 pies, but to fry them in a frying pan in oil - it also turned out very tasty, but a little greasy for me. I prefer oven pies - it seems to me that they are softer and more airy.

Help yourself, dear friends! A truly delicious, fragrant interior and the most delicate yeast dough that simply melts in your mouth. Well, what could be better than freshly baked homemade pies?

Baked pies with meat

Ingredients

Flour – 1 kg + dust

Fresh yeast – 25 g

Butter (melt) – 100 g

Chicken eggs – 2-3 pcs.

Water – 1.3 cups

For the inside:

Beef – 300 g

Onions - to taste

Dill greens - to taste

Sunflower oil – for stewing

Additional ingredients:

Sunflower oil - for greasing the baking sheet

Chicken yolk with water - for greasing pies

256 kcal
4 hours
4 hours

Photo of the finished dish

Step-by-step recipe with photos

Praise to Russian cuisine for its ingenuity in baking! There's so much contrast you won't find. I suggest baking the most delicious pies from homemade yeast dough with meat inside. Preparing the pies is a hassle, but the dish is worth it. Butter pies, prepared using the almost sponge method, turn out airy and tender. Is it possible to exchange them for baked goods from a hypermarket? I am not a fan of store-bought “tests” and act according to the rules of a thrifty housewife: “Home-made food is healthy and tasty!”

So, we prepare baked meat pies in the oven.

First, the yeast dough is kneaded. To make it, products are taken from the list.

Crumble fresh yeast into a bowl.

Add warm water to the yeast and stir thoroughly. What I came up with is called “whitening.”

Sprinkle the whitewash with sugar and flour. Stir lightly. Leave in a warm place for 30 minutes.

The mixture turned into a fluffy hat - this is what is needed.

Prepare a large container that is comfortable for fermenting the dough. I paused on the enamel basin.

Sift 600 g of flour into a bowl.

Add fluffy whitewash.

Add salt, warm chicken eggs and warm butter. All yeast dough ingredients should be only warm, not hot. Yeast dies at high temperatures.

Stir the pastry with flour and yeast. Add the remaining portion of flour. Start kneading the dough by hand.

Bring the dough to elasticity and place it on the bottom of the container. Cover with a towel and keep warm for 2 hours.

The dough should rise perfectly.

After that, an excellent warm-up is done. The dough is rolled out and again formed into a bun. Let the bun rise again perfectly in a warm place under a towel.

While the dough is rising, prepare the minced meat. Products will be required from the list.

Chop the meat and onion into pieces.

Pass through a meat grinder.

Place in a frying pan and simmer with the addition of sunflower oil.

Stir the meat filling frequently during the stewing process.

Don't forget to add salt and dill. I use dill frozen for the winter.

While the inside is cooling, let's get back to the dough. It rose luxuriously in the basin. Sprinkle it with flour and take it out on the table.

I quite enjoy working with the dough on a waffle towel. It doesn't actually stick to it. A small amount of flour is constantly added to the dust.

Dip your fingertips into flour. Grasp the dough and pipe mini-balls onto the board. Give them a little distance.

Roll out the koloboks into thin circles.

Place a tablespoon of minced meat in the middle of each circle.

Make pies in random shapes. I like boats.

Transfer the pieces, seam side down, onto a greased baking sheet. Brush with beaten yolk and water.

Bake in an oven preheated to 240°C for 15-20 minutes. Ready-made meat pies come out of the oven with ease when tilted. It's all about airiness.

Baked meat pies melt in your mouth like cotton candy. Just kidding!

Homemade meat pies made from rich dough with new yeast are truly incomparable. Break the cooled pie! Isn't it a parable?

Meat pies. Cooking in the oven

One of my friends is convinced that when there are no pies in the house, there is nothing to eat. I cannot agree with her one hundred percent. But we must admit that pies and buns are a good option for breakfasts and snacks. Fast and satisfying! How can baking come to the rescue if guests unexpectedly come to the house! For fluffy pies and the freshest tea, whoever remains phlegmatic occasionally! I suggest making meat pies in the oven - I have attached a step-by-step recipe with photos.

Ingredients

To make the dough we will need:

flour – 600 gr;
testicle – 1 piece;
live yeast - 35 g;
vegetable oil - 3 tablespoons;
milk – 200 g;
water – 50 g;
salt – 2 level teaspoons;
sugar – 5 teaspoons of sugar.

minced meat – 700 gr;
onion – 1 large head;
salt - to taste;
pepper - to taste.

Also for greasing baked goods - 1 egg + a tablespoon of milk.

How to make dough

Let's prepare the yeast dough using the straight method. How to start it? I have dedicated a separate article to this topic for us. You can see it here. The dough prepared according to this recipe comes out tasty and fluffy. From a given quantity of goods it comes out to a kilogram.

How to prepare the filling

To make the insides, you can use ready-made minced meat. Or grind pork and beef in equal quantities in a meat grinder.

Add salt and pepper to taste.

Finely chop the onion. Add to the minced meat.

After this, the meat needs to be thoroughly beaten. To do this, collect the minced meat into a ball. Raise it above the bowl and then drop it sharply down. Let's do this function a couple of times. The better you beat the meat, the more tender the inside will be.

Let's start creating the products.

How to form a pie

Place the finished dough on the table. Divide into 2 - 3 parts. We roll each of them into a rope. Divide into 60 gram pieces.

Roll any piece into a ball. Let the balls rise slightly! Let's wash any of them again.

Then roll it out into a flat cake 1 cm wide. Place the filling in the middle - 40-45 grams of meat.

Let's give the pie a boat shape.

Or a ball. You will get a bun with meat like this.

Preheat the oven to 180 degrees.

Line a baking tray with baking paper. Place the pies on it, seam side down.

Let's break an egg into a cup. Beat with a spoon. Add a tablespoon of milk. Mix again.

We will lubricate our creations with the acquired consistency.

Now is the time to decorate your baked goods!

How to decorate

There are a huge number of methods. We will focus on the simplest and most frisky. But even he will allow you to create any pie as a small “work of art.” Family members and guests will not ignore your efforts.

Roll out a piece of dough thinly. Let's cut it into strips.

We cut each ribbon on both sides.

Then we stretch it slightly and lay it on the product.

Let's lubricate our masterpieces again with a mixture of milk and eggs. Place the baking sheet with the contents into the oven.

How to bake

Baking time – 25-30 minutes at a temperature of 180 degrees.

Place the finished browned products on a plate. You can start eating!

Round pies also look delicious. Fans of whites will especially like them.

This is how the baked goods look in cross section. Savory and filling!

Be sure to cook meat pies in the oven - a step-by-step recipe with photos to help you.

Subscribe to blog updates so you don't miss the latest recipes!

Meat pies

These are the pies, my dears. Let's go to the kitchen.

In Russia, special attention was constantly paid to pies and pies - they were prepared both on the occasion of birthdays and for funeral dinners, and even a very rare holiday went without this dish.

They say that the famous German traveler Adam Olearius, having arrived in Russia at the beginning of the 17th century, wrote that “by the way, they (the Russians) have a special type of cookie, like pate, or, more quickly, pfapkuchene, which they call “pie”; These pies are the size of a wedge of butter, but somewhat longer and longer. They give them a filling of finely chopped fish or meat and onions and bake them in cow's oil, and in fasting in vegetable oil; their taste is not without pleasantness. Anyone treats their guest to this dish if he intends to receive him well.”

Without a pancake, it’s not Maslenitsa; without a pie, it’s not a birthday party. Pie on the table - a holiday in the house. The hut is not red in its corners, but red in its pies. Eat the pies and watch the hostess! The significance, significance and value of this dish can be fully felt by remembering just a few old proverbs. Whether you want to host a guest well or don’t, it’s worth learning how to cook pies, at least just for yourself and your own family. Even if you do not take into account the ritual and semantic content of the pies, you can still say that this is an indescribably tasty, beautiful and wonderful dish.

These are the pies, my dears.
Let's go to the kitchen. I will very carefully talk and demonstrate how to create the right yeast dough for pies and how to sculpt and bake delicious meat pies in the oven.

Ingredients

For yeast dough for pies:

250 ml water
2 tsp. dry yeast
2 tbsp. l. Sahara
1 tsp. salt
3 tbsp. l. vegetable oil
1 testicle
4 cups flour

Manufacturing

The water must be warm - this is secret number one. Not hot, not room temperature, but comfortably warm - I dip my finger into it, it should feel great and pleasant. If your finger is happy, add yeast, sugar and salt.

After the yeast has dissolved, add vegetable oil and an egg to the water. I stir – without fanaticism, just so that the egg disperses moderately throughout the water.

By the way, I’ll immediately clarify that the indicated ingredients make exactly one ordinary baking sheet with pies.

I sift through half the flour.

And I mix it - a viscous mass comes out, which is better not to touch with your hands: you won’t wash it off.

I add the second half of the flour evenly, continuing to knead the dough. From time to time it turns out that slightly less than the stated amount is required - the yeast dough must be felt. If you don’t have experience, don’t be embarrassed, add all the flour, it won’t be bad, don’t worry, the dough may just turn out a little denser.

When you have added all the flour, I advise you to knead the dough a little more - it loves hugs, pats and close contact.
The result is a soft, quite pleasant dough. It needs to be rounded and placed in a bowl. I cover the bowl with a towel and place it in a warm space. In winter - near the battery, in summer - near a closed window through which sunlight falls.

While the dough is doing its thing, I create the filling.

This time I had boiled beef - it was minced in a meat grinder.

Finely chopped the onion.

And fried in vegetable oil until golden.

Added salt and pepper.

I mixed everything. Ready. If desired, you can add greens, boiled eggs, rice. The most important thing is not to ignore the onion, it imparts juiciness to the insides, without it the pies will be dry and tasteless.

Depending on the room temperature, after 1-2 hours the dough will double in volume. Time to make pies!

I love the round shape - it's especially harmonious. In addition, I like small-sized pies - 3-4 bites. Naturally, the process of sculpting such beauties takes a little longer than usual, but it’s worth it!

If you don’t have a full hand and you doubt that you can divide the dough into relatively equal pieces, use an ordinary culinary scale - with them it’s quite simple and quick to transform a large piece of dough into small balls.

I first divide all the dough, and later I start sculpting - it’s faster and more convenient.

To make the pie come out round, I knead the ball of dough with my fingers into a small cake.

I place a spoonful of the insides in the center.

I fasten the reverse edges.

And the other two are inverse.

And later I lift others up, forming a “knot”.

And place it on a greased (or lined with paper) baking sheet, seam side down.

I make all the remaining pies in the same way.

Next is proofing. I usually turn the oven on at 100 degrees and put a baking sheet in it with the door ajar. It turns out just right! If you don’t trust your own oven and itself, leave it to proof in a warm place, covered with a towel.

After the meat pies have grown and significantly increased in volume, they can be placed in the oven for baking. If desired, you can brush the top of the dough with egg wash.

Done, you can put it in the oven!

I bake at 180 degrees for about 15 minutes.

I take it out, admire it and definitely transfer it to a wooden board or wicker - the pies will get “soggy” on the baking sheet. That's basically it. Isn't it easy? I wish you smooth pies and tasty entrails!

About the insides for pies

This yeast dough can also be used to make pies with any other filling. If you don't have meat on hand, try these options:

– cottage cheese, herbs and salt;
– cabbage – fresh stewed and sauerkraut stewed;
– mushrooms fried with onions;
– minced fish;
– rice, egg, fried onion;
– mashed potatoes with cracklings;
- pea mash.

Sweet pies with this dough are no less tasty. You can create:

– cottage cheese, sour cream and sugar;
– cherries, sweet cherries, currants, strawberries, blueberries and no matter what other berry;
– custard with vanilla or cinnamon;
– apple jam or any thick jam;
– grated pumpkin mixed with apple and carrots (or not mixed);
– nuts, honey and lemon;
– grated poppy seeds and raisins;
– dried apricots, prunes and any other dried fruits.