Meat pie with cheese. Meat pie with cheese Unusual pie with cheese and meat

Pies are found in all cuisines of the world. Having different names, they are made according to the general principle - the filling is baked in dough: puff pastry, yeast or unleavened. Meat pies occupy a special place in Russian cuisine, being one of the festive dishes. You can also find many recipes for meat dishes cooked in the oven on the website vduhovochke.ru

Ingredients

• flour 320 g;
• margarine 110 g;
• soda 9 g;
• eggs 2 pcs. (1 for the dough and 1 for greasing the pie);
• sour cream 210 ml;
• salt;
• potatoes 150 g;
• chicken fillet 210 g;
• minced meat 400 g;
• onion 80 g.

Preparation

1. Knead the dough. Wrap in film and put in the refrigerator for half an hour.
2. Dice raw potatoes, raw chicken fillet and onions. Add minced meat, salt and spices, mix.
3. Place the filling on the rolled out sheet of dough on a baking sheet. Cover the top of the pie with the remaining dough. Brush the surface of the pie with egg and pierce with a fork.
4. Place in a hot oven. Bake at 200 degrees for forty minutes.

You can serve the meat pie as a separate dish with sour cream or tomato sauce and vegetable salads.

Kurnik

Traditional kurnik is prepared from two types of dough: pancake and main. Here is a simplified version that makes cooking faster.

Ingredients

• buckwheat 110 g (rice);
• chicken 1450 g;
• mushrooms 390 g;
• onion 120 g;
• egg 2 pcs.;
• spices;
• vegetable oil 60 g;
• milk 160 ml;
• water 160 ml;
• flour 1 cup with top;
• sugar 1 tsp;
• salt.

Recipe

1. First, prepare three types of filling for a meat pie: meat, porridge and mushrooms.
2. Let the chicken cook. When it is ready, cool and cut off the meat. Finely chop the meat, add spices (ground pepper, herbes de Provence, etc.), salt and a little broth in which the chicken was cooked.
3. Let the buckwheat cook. Mix the finished porridge with chopped herbs and fried onions in oil.
4. Fry the mushrooms. Boil two eggs, chop, mix with fried mushrooms.
5. Now you can fry the pancakes. To do this, make a dough from milk and a glass of flour, an egg, a pinch of salt and sugar. After kneading it until the lumps disappear, dilute it with water to a liquid state, pour in vegetable oil and fry the pancakes.
6. Heat the oven to 190 degrees. Place a sheet of oiled parchment paper on a baking tray. Place the pancakes on top of the paper - the base of the pie. Then lay out the filling in layers, covering each layer with a pancake. Make a hole in the middle of the cake to allow steam to escape.
7. Bake the chicken for about half an hour.

The pie is served with the broth in which the chicken was cooked, sauce and vegetables.

Pie with meat, cheese and mushrooms

Ingredients

• potatoes 220 g;
• greens 1 bunch;
• vegetable oil 60 g;
• hard cheese 90 g;
• spices;
• salt;
• puff pastry 410 g;
• ham 210 g;
• mushrooms 190 g;
• eggs 3 pcs.

Recipe

1. This pie from ready-made puff pastry is made very quickly, it turns out nourishing and tasty. You can make your own puff pastry ahead of time and freeze it for later use.
2. The filling is assembled from ready-made products, so the pie bakes very quickly. First you need to wash the potatoes and put them in a pan of boiling water so that they cook in their skins.
3. Finely chop the greens and grate the cheese.
4. Fry the mushrooms in oil until tender, seasoning them with salt and pepper to your taste.
5. Cut the ham and boiled potatoes into cubes. Mix potatoes, ham, fried mushrooms, grated cheese, and chopped herbs in a bowl. Season with spices to taste and add salt. Add two raw eggs and gently mix the filling.
6. The oven is heated to 200 degrees. The puff pastry is rolled out into two flat cakes. Place a layer of dough on a baking sheet lined with oiled paper. The prepared filling of potatoes, ham, cheese and mushrooms is placed on top. Cover with a second piece of dough. The edges are pinched tightly. Brush the top of the pie with beaten egg. Make a hole in the middle of the cake to allow steam to escape. Bake for about half an hour at 200 degrees.

The pie is served as a main dish with a side dish of vegetables.

Yeast pie with meat and cabbage

Ingredients

• wheat flour 560 g;
• vegetable oil for dough 80 g:
• salt 20 g;
• dry yeast 2 tsp;
• milk 200 ml;
• eggs 2 pcs.;
• sugar 20 g.
• lean oil for frying 60 g;
• cabbage 400 g;
• carrots 100 g;
• minced meat 490 g;
• pepper.

Recipe

1. First you need to knead the yeast dough. Heat the milk to 30 degrees, add the yeast, cover the bowl with a lid and let stand for 10 minutes. Then add flour, sugar, salt and eggs. Knead the dough. At the end of kneading, pour in four tablespoons of vegetable oil. Form the dough into a ball, cover with a towel and let it rise for 2 hours.
2. It is better to prepare the minced pork for the filling yourself in a meat grinder from purchased pork to be sure of its quality.
3. Fry chopped onion and grated carrots in oil, add finely shredded cabbage, fry until soft. Add salt and pepper to taste. Mix cabbage with minced meat.
4. Turn on the oven, heat to 200 degrees. Place half of the dough in a greased pan, level it, and place the cabbage and minced meat on top. Cover the pie with the second piece of dough. Pinch the edges. Brush the top with egg and make slits for steam. Place in the oven for thirty or forty minutes. Cover the finished pie with meat and cabbage with a towel until it becomes soft.
5. Serve meat pie with sour cream and vegetable salads, as an independent dish or as a side dish for soups.
6. Pizza is also an open meat or cheese pie - a traditional Italian dish, kubdari is a recipe from Georgian cuisine. Perhaps someday you will make these types of meat pies.

I wish you good health and culinary success!

• 200 g flour
• 200 g cottage cheese
• 100 g butter
• 1 egg
• 0.5 tsp. baking powder
• salt

• 300 g minced meat (I used half beef and half pork)
• 150 g cheese
• 150 g onion
• 2 eggs
• salt pepper
• small bunch of parsley
• vegetable or ghee oil for frying

• egg for greasing, sesame seeds for sprinkling

A very tasty and satisfying pie with meat filling. I took the dough from without changes, and in fact there is nothing to change there, since the dough is already perfect)) I transformed the filling by adding cheese and eggs, adding cheese, as you might expect, makes the taste more “cheesy”, besides it, like eggs, serves to ensure that the pie holds its shape well when slicing. Parsley adds an original fresh flavor to the filling, however, if you don’t have parsley or don’t like it, you can use other herbs to taste, or you can omit the herbs at all, it will be delicious anyway! My pie sold out very quickly, the dough was incredibly tasty, the filling was aromatic, juicy, and tender. The filling and dough go well together, overall the pie is incredibly nutritious and tasty! This turned out to be one of the best savory pies I've ever made! Although perhaps I am subjective, since most of the savory options I like baked goods with meat filling))
P.S. I prepared the minced meat myself from fairly fatty parts of beef and pork; the filling for the pie should be juicy, this is important for the final taste!

Preparation:

Prepare the dough.
Place flour, baking powder and salt into a food processor.
Add cubes of butter and crumbled cottage cheese. I used 82% butter and granular cottage cheese with a fat content of 9%.

Mix in a food processor.
Add the egg.

Knead the dough, then form the dough into a ball. Divide into 2/3 and 1/3 parts.
Place in the refrigerator while preparing the filling.

Let's prepare the filling.
Heat vegetable or ghee oil in a frying pan (I use ghee). Add finely chopped onion and fry until soft and lightly golden.

Add the minced meat and fry, breaking it up thoroughly with a spatula, until fully cooked. Salt and pepper.

Transfer to a container, add grated cheese, eggs, finely chopped herbs.

Stir, the filling is ready.

Forming a pie.
Roll out most of the dough into a layer, adding flour if necessary.
Roll it onto a rolling pin and transfer it to a mold (I have a 22 cm mold) to form sides.

Add the filling and smooth it out with a spoon.

Roll out the second part of the dough, also transfer it to the mold, glue the edges, slightly twisting the dough.
Brush with lightly beaten egg and make a cross-shaped cut on top to allow steam to escape.

• oven,
• baking tray or pie dish,
• large bowl for dough,
• cutting board,
• sharp knife.

Ingredients:

• milk or whey - 350 ml.
• flour - 400 gr.
• instant yeast - 1 tsp. with a slide,
• rast. oil - 3 tbsp.
• salt - 1 tsp.
• sugar - 2 tsp.
• minced meat 150 gr.
• Ossetian cheese or feta cheese - 100 gr.
• sour cream - 2 tbsp.
• greens - a large bunch.

Ossetian pie with meat and cheese - recipe with photos, step by step:

Prepare the dough. To do this, dilute the yeast with warm milk or whey, add salt, sugar, and flour. Mix well and let rise 2 times.

Meanwhile, mash the Ossetian cheese with a fork. Ideally, for an Ossetian pie with meat and cheese, Ossetian cheese is of course used, but if you don’t find it on sale, don’t despair. Brynza or Adyghe cheese are perfect. Add minced meat to the cheese. It can be minced pork, beef, turkey or chicken. It all depends on your taste. Add finely chopped greens. Most often chard is added to the Ossetian pie, this is chard, dill and parsley. Season the filling with sour cream. Mix.

Divide the finished dough into 4 parts. Knead with your hand or roll out with a rolling pin.

Place the filling in the middle.

gather the edges towards the center.

pinch and press.

Gently knead the cake with your palm.

Carefully stretch the pie. After all, the indispensable difference between the Ossetian pie is its shape. The pie should be thin. Thick pies reveal the inexperience of the housewife.

Transfer the pie to a greased pan or baking sheet. Don't forget to make a hole in the middle of the pie with your finger.

Bake in an oven preheated to 200 degrees for about 15 minutes.

Prepare the necessary ingredients.

Wash the beef, remove films, add water and put on fire. At the moment of boiling, reduce the heat to a minimum, remove the resulting noise, add salt and continue cooking until tender.

Then remove the meat and cool. The broth can be strained and used in another dish.

Pour room temperature kefir into a deep bowl. Add eggs, crack a little and add yeast. Then add 2-3 tbsp. sifted flour, stir again, cover with a napkin and leave for 15-20 minutes in a warm place.

The dough should become airy foam. If this does not happen, it means that the kefir is not warm enough and you need to wait more, or the yeast turned out to be bad. Then add salt and Provençal herbs into the prepared dough.

Grate the hard cheese on a coarse grater and add to the other ingredients.

Stir a little and start adding flour. It must be warm and sifted twice. Add it in small parts, mixing the dough thoroughly each time.

When it has completely absorbed all the flour, add a spoonful of olive or sunflower oil to it and continue to thoroughly knead the dough for 5-7 minutes. The dough should become soft, tender, and not sticky to your hands.

Return the dough to a deep bowl, cover with a napkin and leave in a warm place to rise. When it doubles in size, knead it thoroughly again and divide it into unequal 2 parts.

Roll out one of them, which is larger, with a rolling pin and place it in a baking dish, stretching it a little and smoothing the edges with your hands. Cover with a napkin and leave in a warm place for 15 minutes.

At this point, prepare the filling: cut the cooled beef into thin slices or strips.

Grate hard cheese on a coarse grater.

Place the meat in the pan on top of the dough.

Sprinkle generously with cheese on top.

Place the second part of the rolled out dough on top. Pressing with your fingers, connect the edges. Cover again with a napkin and leave for 15-20 minutes until the dough rises.

Then put it in the oven. Bake the pie with meat and cheese at 180 degrees for 30-35 minutes.

The soft, airy and tender pie is ready, all that remains is to cut and serve.

Bon appetit. Cook with love.