How to cook minced meat for pies. Recipe: Meat Stuffing for Pies

In fact, there is no meat that would not be suitable for filling. Various combinations are possible, both unexpected and the most traditional.

Classic variant

Many people like pies only with meat, in this case it is good to combine different types, for example, beef with pork.

Cooking method:

Note: you can grind the meat in a blender bowl, and, in addition to the onion, add 2 cloves of garlic and fresh herbs.

Minced meat filling recipes

You can make a “monovkuska” pie, for example, with ground beef, or you can make cold cuts.

Assorted

Required:

• 250 grams of pork and ground beef;
• 2 onions;
• butter of your choice;
• 2 pinches of ground pepper;
• 10 g salt.

Elapsed time: 20-25 minutes.

Calories: 90 kcal.

Cooking method:

1. Chop two onions into cubes. Melt the butter in a frying pan, put the prepared vegetable, sweat until the pieces become transparent.
2. It's time to add the minced meat, and to make the filling homogeneous, mash the meat with a fork right in the pan. Cook with constant stirring until golden brown.
3. At the end of cooking, season the filling to your liking with salt and pepper, close the pan with a lid, then simmer for 10 minutes.

with rice

Necessary:

• 500 grams of minced meat (any will do);
• 1 glass of rice;
• 2 glasses of plain water;
• salt and spices to taste.

Cooking time: 35 minutes.

Calorie content: 60 kcal.

Cooking:

1. Boil rice.
2. Mix it with minced meat.
3. Add salt and spices.

Beef

Required:

• 30-40 g of vegetable oil;
• 3 sprigs of leaf parsley;
• 0.5 kg of ground beef;
• 1 large onion;
• 2 tbsp butter;
• salt to taste.

Cooking will take 25 minutes.

Serving Calorie: 80 kcal.

How to do:

1. Finely chop the peeled onion. Heat refined oil in a frying pan, brown the onion.
2. Add raw minced meat to the fried onion, knead it with a spatula so that there are no lumps, put butter. Simmer for 10 minutes, stirring occasionally. Remove from stove, season to your liking.
3. Chop the parsley and add to the meat, mix well.

If you don't like parsley, fresh dill works well.

Options for cooking boiled meat

From a boiled piece of meat, prepare a pure meat filling or add various fillers to it, such as juicy carrots and chicken eggs.

traditional recipe

Required:

• 0.5 kg of boiled meat;
• 1 juicy carrot;
• 1 small onion;
• 50 g refined oil;
• 60 ml of broth;
• ground black pepper;
• 15 grams of salt.

Preparation: 20 minutes.

Serving: 79 kcal.

Cooking:

1. Pass the boiled piece of meat through a meat grinder or chop with a blender. No utensils - cut with a knife.
2. Chop the onion into cubes, grate the carrots, fry the vegetables in hot oil until golden brown.
3. Add minced meat to vegetables. Fry everything together for no more than 3 minutes.
4. Mix the filling well, season, add meat broth in small portions.

Beef

You will need:

• 0.8 kg of beef;
• 2-3 boiled eggs;
• 1-2 bulbs;
• refined oil for frying;
• 40-50 g butter;
• salt, ground pepper to taste.

Required: 20 minutes. Serving (100 grams): 89 kcal.

Cooking method:

1. Boil beef in salted water, cool, cook minced meat in the traditional way.
2. Fry the diced onion in hot oil.
3. Cut the eggs into cubes, chop the dill.
4. Combine all prepared ingredients, season to taste, add butter for juiciness.

Meat fillings for baked pies

If you wish, you can make a hearty beef filling, tender with chicken and spicy from two types of minced meat and play on the contrast of juicy filling and baked dough.

"Satiable"

Required:

• 1 kg beef pulp;
• 2-3 onion heads;
• 1-2 juicy carrots;
• 50 g of Peasant oil;
• fresh herbs to taste;
• 15 g of salt;
• 2-3 pinches of ground pepper.

Time: 20 minutes.

Amount of calories: 90 kcal.

1. Cut the pulp into pieces, pass through a meat grinder. Send the prepared minced meat to the heated oil, with constant stirring, bring to readiness.
2. In another pan, fry the chopped onion until creamy.
3. Combine the meat with onions, pass through the meat grinder again. Add chopped carrots, fresh herbs, season and mix.

"Tender" with chicken

Required:

• 50-60 g of "Traditional" oil;
• 50 g green and 50 g black olives;
• 1 chicken breast.

Time: 25 minutes.

Amount of calories: 89 kcal.

1. Boil the meat, cool and cut into small cubes, chop the olives into thin slices.
2. Combine chicken fillet, olives, put soft butter, mix well.

Chicken meat is easily disassembled into fibers, so there is no need to cut it into cubes.

"Piquant" with beef and lamb

You will need:

• 0.4 kg of beef;
• 0.4 kg lamb brisket;
• 40 g of smoked lard;
• 2 bay leaves;
• 2-3 bulbs;
• 15-20 g of salt;
• black pepper to taste;
• 5 black peppercorns.

Time: 20-25 minutes.

Amount of calories: 94 kcal.

1. Put the meat in a large saucepan, pour boiling water over it, remove the foam during cooking. Put lavrushka, peppercorns into the broth. Cook meat over low heat for about 1.5 hours. Remove the bay leaf after 15-20 minutes from the start of cooking.
2. Cool the cooked meat, make minced meat out of it in any convenient way.
3. Melt the chopped bacon in a pan, remove the cracklings. Fry the chopped onion in lard until creamy.
4. Put the minced meat to the onion, season to taste, mix well.

For fried pies

So that the pies do not look like "store-bought", the filling can be made with different tastes.

"Spicy" with chicken meat

You will need:

• 0.3 kg of chicken pulp (thighs);
• 100 g of Beijing cabbage;
• a teaspoon of sesame oil;
• 1 handful of sesame seeds;
• 1 chili pepper;
• a small piece of ginger;
• 2 onion heads;
• salt;
• 1 pinch of pepper.

Preparation: 20-25 minutes.

Calories: 88 kcal.

1. Cut the chicken flesh into pieces, cook minced meat.
2. Chop the onion, peel the ginger root, grate. Peel the chili peppers from seeds and partitions, finely chop.
3. Slice the cabbage thinly.
4. Add cabbage, onion, chili, ginger, sesame seeds to the meat. Season with oil, spices, mix.

Fragrant with lamb

You will need:

• 0.3 kg of boneless pulp;
• 2 sprigs of fresh dill;
• 50 g walnuts;
• 2 sprigs of cilantro;
• 1 onion;
• 8-10 g of salt;

Cooking: 25 minutes.

Calories: 152 kcal.

1. Wash meat, pat dry with paper towels. Chop the flesh into small pieces with a sharp knife.
2. Finely chop the onion, greens. Chop the nuts in a blender.
3. Combine lamb with onions, nuts and herbs. Season at your discretion.

On the video - another option for preparing meat filling for pies:

Low calorie with beef

You will need:

• 300 grams of pulp;
• 1 large head of onion;
• salt + pepper;
• refined oil for frying.

Cooking: 15-20 minutes.

Serving Calorie: 90 kcal.

1. Prepare minced meat, add salt, freshly ground pepper.
2. Finely chop the onion, brown in hot oil.
3. Add minced meat to the onion, cook for 15 minutes, stirring constantly.

What to put in the meat filling:

1. Chopped boiled egg, various greens or fried mushrooms.
2. Cabbage, bell pepper, sour cream. These products will make the filling juicy.
3. Boiled rice. It goes great with pork.
4. Boiled potatoes in the form of mashed potatoes. Perfectly tenderizes beef meat.
5. Liver mince. It will make the filling softer, spicier.
6. Any filling is laid out on the dough only after cooling.

On the video - a recipe for making pies with meat filling:

Meat filling for pies is the most satisfying. It can be combined with vegetables, fresh herbs, cereals. Boiled or raw meat is passed through a conventional meat grinder. Minced meat is fried in oil with onions, herbs, seasoned with spices.

To prepare such a delicious filling, any minced meat is suitable. It can be cooked or purchased at a butcher's shop. I chose the second option and bought fresh minced chicken. When choosing minced meat, you need to pay attention to its color, structure and the absence of foreign odors. I always buy only chilled minced meat that has not been frozen. For those who follow their figure, it is better to stop the choice of minced meat for meat filling on chicken, because its caloric content is only 143 kcal, and in pork - 263 kcal. I share my favorite recipe and tell you how a delicious and juicy meat filling is prepared, and the photos taken step by step will illustrate it.

So we need:

- minced meat (meat or chicken) - 200 grams;
- garlic - 1 clove;
- onion - 1/2 piece;
- salt - 1 teaspoon;
- water (boiled) - 1-2 teaspoons;
- ground coriander - to taste;
- ground black pepper - to taste.

How to cook meat filling for pies, chebureks, puff pastry and other pastries

Put the minced chicken in a convenient deep container. I take the chilled minced meat and immediately proceed to the preparation of the filling. If you have frozen minced meat, then you must first defrost it in the refrigerator.

Sprinkle minced meat with coriander, salt and pepper. Mix. Spices can be used to your liking, but my favorite combination for a meat filling is coriander and ground black pepper.

Peel the onion and garlic. Grate a clove of garlic on a fine grater. Add to mince.

Divide a small onion into two parts, and if it is large, then into three parts. Grate one part of the onion on a grater with small holes. Add to mince.

Mix everything well so that the meat and vegetables are combined. Add warm boiled water. It will make the meat more juicy. I add water directly from the kettle, which always has boiled water.

Stir the minced meat, it absorbs liquid well and becomes juicy and moist.

Delicious and juicy meat filling is ready for making pies,

22.03.2018

Wind pies are prepared by many housewives. In Slavic cuisine, it is pies that can be called fast food. Depending on the filling, they can be sweet or snack. The filling of meat for pies in the oven will be in perfect harmony with the yeast dough. In our article we will discuss its best recipes.

You have learned how to masterfully make dough, but the taste of the filling for pies leaves much to be desired? Delicious stuffing for meat pies is prepared very simply. Try chicken breast as a base.

Ingredients:

• chicken fillet - 0.3 kg;
• onion - 1 piece;
• refined vegetable oil - 2 table. spoons;
• salt and a mixture of ground peppers.

Cooking:

Hastily

Incredibly tasty is the filling of boiled meat for pies. If you are worried that the meat will not be baked, use this option for preparing the filling.

Ingredients:

• onion - 1 piece;
• pork tenderloin - 300 g;
• turkey fillet - 200 g;
• carrots - 1 root crop;
• salt and spices.

Cooking:

Juicy and tasty!

But for your note, another recipe for making stuffing for pies with minced meat. It is best to cook minced meat yourself from beef and pork tenderloin.

Ingredients:

• pork and beef tenderloin - 300 g each;
• red sweet onion - 3 heads;
• a mixture of ground peppers and salt;
• kefir with an average percentage of fat content - 6 tables. spoons.

Cooking:

1. This filling does not require pre-heat treatment. You can not worry, it will not remain raw after baking pies.
2. Defrost pork and beef tenderloin.
3. Wash the meat pieces well and pat dry.
4. In any convenient way, grind the meat to the consistency of minced meat.
5. We clean the onion heads and also pass them through a meat grinder or grind them in a blender.
6. We combine these ingredients, pour in kefir at room temperature. We mix everything. Let's taste it. Add a mixture of ground peppers and salt.

Many of us love to pamper our household with belyashi or chebureks. An important condition is a juicy filling. It's easier to prepare than you might think.

Ingredients:

• minced meat - 300 g;
• pasteurized cow's milk - 10-15 ml;
• chicken egg - 1 piece;
• onion - 1 piece;
• salt, a mixture of ground peppers.

Cooking:

1. Transfer the chilled minced meat to a suitable bowl.
2. Crack the egg and carefully separate the protein. We do not need the yolk, it can be left to lubricate the surface of the pies.
3. Beat the egg white manually with a whisk or a mixer, adding a small pinch of finely ground salt.
4. Add whipped protein to minced meat.
5. We scroll the onion several times in a meat grinder so that the mass becomes as homogeneous as possible.
6. Add chopped onion to minced meat. Salt and season with a mixture of ground allspice.
7. It remains for us to knead all the ingredients until a mass of a homogeneous consistency is obtained, and the filling is ready.

Meat and rice - the magic of taste

We are used to cooking pies with egg and rice filling. And you try to combine rice cereal with meat tenderloin. You will get something amazing and extraordinarily tasty.

Ingredients:

• chilled minced pork - 250 g;
• salt, a mixture of ground peppers;
• rice groats - 250 g;
• green feather onions - a bunch;
• bouillon cube - 1 piece;
• refined vegetable oil.

Cooking:

1. We need chilled minced meat. You can cook it yourself or use a semi-finished product.
2. We heat refined vegetable oil in a frying pan.
3. We spread the minced meat, having previously eliminated excess liquid.
4. Stir thoroughly with a wooden spatula, breaking up large lumps.
5. Fry minced meat over moderate heat. To make the filling juicy, chefs advise using two types of meat.
6. Crumble the bouillon cube and pour in a small amount of boiled water.
7. Pour the minced meat with the prepared broth and simmer it under a closed lid for five minutes.
8. Rinse the rice grains until the water is clear.
9. Boil rice until tender in salted water.
10. We combine boiled rice groats with minced meat.
11. We wash the green onions and finely chop with a knife.
12. Add greens to the filling.
13. At the same stage, add a mixture of ground peppers and salt.
14. Stir everything actively until a mass of a homogeneous consistency is obtained. The filling turned out fragrant and juicy.

Almost every housewife tries to learn how to bake hot and ruddy pies. This is a festive table decoration and just a very tasty dish for the whole family. There are a lot of fillings for pies. However, meat is the most popular. It can be prepared from different types of meat, including their mixture. For example, the filling of pork and beef, mixed in equal proportions, is very tasty.

The preparation of the filling always begins with the preparation of the meat. The selected piece must be thoroughly washed, freed from the bone, if any, and from its fragments.

From boiled meat, you can form a filling - purely meat or with the addition of various fillers.

Classic meat stuffing from boiled meat

Necessary:

500 g boiled meat,

1 carrot

1 onion

3 art. tablespoons of vegetable oil

5 st. l. broth,

salt and black ground pepper - to taste.

How to cook:

First you need to grind the boiled meat in a meat grinder or blender. In their absence, you can simply chop it very finely with a knife.

Then you should grate the carrots on a coarse grater, cut the onion into small cubes and fry them in heated vegetable oil in a frying pan.


Continue frying until the vegetables are golden brown.

As soon as the onions and carrots reach the desired state, boiled meat should be added to them and the filling should be fried for about three minutes.

The mixture should be thoroughly mixed, salt and pepper, and then gradually pour into it 5 tbsp. spoons of broth.

Raw minced meat filling

Necessary:

500 g minced pork or a mixture of pork and beef,

1 onion

butter,

ground black pepper and salt - to taste.

How to cook:

The onion must be peeled, chopped into medium-sized cubes and fried in butter until translucent.


Then add minced meat to it and fry the mixture until a crust forms.


During frying, the minced meat must be constantly stirred and kneaded with a fork to prevent the formation of lumps.


In conclusion, it is necessary to add pepper, salt to the filling and simmer it for about 10 minutes under a closed lid.

This filling can be varied by adding chopped boiled egg, greens or fried mushrooms to it.


If, despite the stewing, the filling turned out to be dry, you can add moderately juicy fresh vegetables to it, for example, bell peppers or finely chopped cabbage, or a tablespoon of medium-fat sour cream.

In addition, light cereals, such as rice, can be added to meat fillings. It goes well with pork stuffing. Boiled potatoes, mashed in puree, are sometimes added to beef.

But whatever filling is used, it should be laid out on the dough only when it has cooled down.

The most delicious meat dishes Zvonareva Agafya Tikhonovna

VARIOUS MEAT FILLINGS FOR PIES

VARIOUS MEAT FILLINGS FOR PIES

Classic meat filling

Skip the meat through a meat grinder. Chop the onion, fry in fat until golden brown, add the meat, stirring, warm up and add the broth or sauce so that the filling is juicy. Then put a chopped egg, salt, season with pepper and chopped herbs.

You can add 1-2 tablespoons of sour cream to the meat filling.

Instead of meat for the filling, you can use offal (lungs, heart, etc.). Boil offal, and then stew or cook until tender. The filling is prepared in the same way as meat.

Compound: boiled or stewed meat - 400 g, butter or pork fat - 30 g, onion - 1 pc., meat broth or the remaining sauce, sour cream - 2 tbsp. spoons, salt, pepper, chopped parsley or dill, eggs - 1-2 pcs.

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