The pies are ready. delicious pies

Pie filling and dough form the basis of the pie. Pie fillings divide pastries from pie dough into sweet and savory pies, with sweet and savory fillings. The method of preparation and the type of dough automatically subdivides the recipes for pies into fried pies and baked pies - pies with or without filling.

Recipes for fillings for pies are as diverse as the imagination of the hostess who started cooking pies turns out to be. There are no authentic recipes for stuffing pies, there are only successful combinations of products, and as a result of mixing them, you can get the most delicious stuffed pies. To prepare fillers, it is easy to combine different products, each time improving the taste of a simple filling and discovering new taste sensations after the next eaten pie.

Testoved advises. At home, fillings for pies are often prepared taking into account the tastes of the whole family. To please every household, we advise you to make several types of fillings from a variety of products and, as a result, get pies with different fillings.

Delicious fillings for pies: what are

If you want to eat a delicious ruddy pie, then try to knead and stuff it with delicious filling. What are the toppings? Here are the most delicious options for unsweetened fillings for pies (salty) and sweet fillings:

• Jam is the fastest option. Too thin or better to thicken so that the filling does not flow onto the baking sheet when baking pies. As thickeners with jam, it is enough to mix 1 tablespoon of starch - corn or potato, - breadcrumbs or ground nuts.
• Fruits and berries are considered the simplest fillers for sweet pastries from traditional yeast. Fillings for pies made from fresh berries and fruits are popular at any time of the year, recipes become especially relevant when summer and the berry season come.

The dough is stuffed with absolutely any berries and fruits, as fragrant and spicy additions to apples, pears and plums are ideal:

• cinnamon;
• vanilla;
• nuts;
• chocolate.

Who didn't eat sorrel pies as a child? Fresh sorrel with sugar in pies tastes like berries. Sorrel filling for pies is prepared quickly, fresh leaves of a green plant are very tender and juicy by nature. If you increase the cooking time of the filling, the sorrel in the pies becomes too soft. It is enough to sprinkle the sorrel with sugar, and the filling for fried pies is ready.

No less delicious sweet pies can be prepared with rhubarb and banana filling. Banana must be cut into pieces, put banana pieces on the dough, sprinkle with chocolate and wrap in a pie. Bake or fry a quick banana pie in the oven.

A sweet pie, the taste of which is impossible to resist, is a filling with condensed milk for pies. , to get an original combination with condensed milk, you can mix nuts, dried fruits or cookie crumbs. , Podka candy is also wrapped in dough. Sweet pies are dessert pastries, they are good with tea.

Unsweetened fillings make pies hearty and more nutritious, especially in Lent. Lenten fillings are prepared from legumes, cereals, with cabbage and potatoes. As a meat filling, wrap in the dough:

• sausage, sausage, sausages and smoked sausages;
• fried minced meat with onions;
• boiled meat in pieces: chicken, beef, pork;
• ham;
• offal: liver, lung, heart or kidneys;
• by themselves, meat and meat products in the filling are not as tasty as in combination with onions, cheese, boiled eggs.

Unsweetened filling for fish pies is popular among lovers of homemade savory pastries with salty filling. The most popular variant of fish pies is canned fish filling. Any canned food is suitable for filling pies, in its own juice or in oil, except for sprats. You just need to add onion, boiled rice to chopped canned food, and the quick filling is ready.

How to make pie filling at home

The pie is not much different in and. Pies, like,. To improve the taste of ready-made pies with filling, you should know the secrets of preparing the most delicious filling that complements the dough and enhances the taste of a freshly baked pie.

• Fillings for fried pies and pies baked in the oven are made the same in composition.
• The filling in the dough is wrapped chilled.
• Sweet fillings are put in pies with preliminary preparation - apple filling, often from sorrel, from rhubarb. Always when preparing poppy seeds and pumpkin fillings, the main products first undergo heat treatment.
• Without prior preparation, jam, marmalade, jam and fresh berries are used.
• In unsweetened pies for the juiciness of the filling, butter, cut into pieces, is often added. While the pies are baked in the oven or fried in a pan, the butter will melt, and the filling will turn from dry to very juicy.
• Lean fillings are given juiciness by adding vegetable oil, taking into account the density of the filler used for pies.
• The dough for pies is chosen depending on the type of filling. Unsweetened dough is made with water, milk and kefir, both with and without eggs.
• With sweet dough, rich yeast sweet is often prepared, given the amount of sugar in the dough and filler.
• Pies with unsweetened yeast dough fillings in the oven are tastier to eat hot with heat or warm, they are juicier and more magnificent when hot.
• Pies with a sweet filling made of puff pastry, yeast dough are best eaten warm, hot jam filling, hot chocolate is easy to burn.

We turn to the most delicious options for preparing the filling, they will help you find out the composition of the filling, the most successful combinations, proportions and how to properly prepare the pie filling. Stuffings for pies - recipes with photos are the most delicious. Unsweetened filling for pies is always in trend, and we will begin our review of the best fillings with it.

Stuffing for pies with potatoes

20 minutes to prepare

10 min to prepare

110 kcal per 100 g

The potato filling recipe is good for fried yeast dough pies. Potato is the simplest component of the savory filling; the filler contains the simplest products: butter, onion and potatoes. Potato pies are hearty, equally tasty fried in a pan and baked in the oven from any dough.

Required

• potatoes - 4-5 pcs.;
• onion - 1 pc.;
• vegetable oil for frying - 4 tablespoons;
• butter - 50 grams;
• salt, black ground pepper.

Recipe

1. Peel the potatoes, cut into pieces and boil in salted water until tender. Drain the water, mash the boiled potatoes with a potato masher or beat with a blender in mashed potatoes.
2. Finely chop the onion and fry in a pan with vegetable oil until golden brown, add butter at the end of frying.
3. Season the mashed potatoes with fried onions, salt and pepper. Stir in potato filling and let cool. We wrap the filling in the dough and bake the pies on a baking sheet in the oven or fry in oil in a pan.

Stuffing for pies with cabbage is very tasty

Stuffing with fresh cabbage for pies is very tasty, fresh white cabbage with boiled egg makes stuffed pies especially juicy, soft and very tasty, satisfying. Cabbage filling with egg is suitable for open pies in the oven and fried in a pan.

Ingredients

• white cabbage - 300 g;
• chicken eggs - 2 pcs.;
• onion - 1 onion;
• ground black pepper;
• table salt - 0.5 tsp;
• vegetable oil - 3 tbsp.

How to cook

We clean the cabbage from the upper leaves. Shred the cabbage fork into small strips with a knife or shredder.

Boil shredded cabbage in a small amount of water until soft. We throw it away in a colander. We chop the onion into thin small pieces and fry in a frying pan with oil until slightly golden.

Hard boil the eggs for 10 minutes. Cool and cut into cubes. Add cabbage to the onion and fry the vegetables for 5 minutes, salt and pepper.

Put the eggs into the cooled cabbage and stuff the pies. We bake them or fry them. We use yeast, yeast-free or ready-made puff pastry for pies with cabbage and eggs, the filling is very tasty with any dough.

Cabbage filling for yeast dough pies

Yeast dough, as our grandmothers believed, is the most suitable for pies. Cabbage with fried mushrooms is another delicious filling for pies. You can use canned mushrooms - pickled champignons - or take and fry fresh mushrooms.

• fresh cabbage - a small fork;
• canned mushrooms - 200 g;
• carrots - 1 pc.;
• bulb;
• butter - 50 grams;
• salt;
• black pepper.

Cooking

Lightly fry finely chopped onion in hot oil. Add carrots, grated on a medium grater.

Put the chopped cabbage in a pan, pour two tablespoons of water. Stew cabbage with onions and carrots under a closed lid over low heat until the water evaporates and the cabbage becomes soft.

We put the sliced ​​\u200b\u200bmushrooms into the cabbage, mix the filling and taste. If necessary, add salt and pepper.

We fill pies from yeast dough with cooled cabbage with mushrooms. If you use a Lenten dough recipe, then the pies can be baked, fried and eaten in Lent.

Sauerkraut filling for pies

Sour sauerkraut for the filling is cooked longer than fresh, but from sauerkraut the filling for pies is obtained with sourness, fragrant and tasty.

It will take

• sauerkraut - 500 g;
• carrots - 1 piece;
• bulb;
• tomato paste - 1 tbsp;
• butter - 30 g;
• vegetable oil - 2 tablespoons;

Cooking method

Sauerkraut requires preliminary preparation. If it is too acidic, it must be soaked in cold water, leaving for about 60 minutes, then rinse with clean water and squeeze the cabbage well with your hands.

We cut the onion into cubes, chop the carrots on a coarse grater. Heat the mixture of oils in a frying pan and fry the onions and carrots.

Add the sauerkraut to the pan and simmer, covered, until it subsides. We put the tomato paste, mix the filling and fry with cabbage for another 10 minutes.

Put 1 tablespoon of sauerkraut into the rolled yeast dough and stuff the pies. As soon as the dough after sculpting is suitable, you can proceed and fry in a pan, bake pies in the oven and serve piping hot to the table.

Cheese pie filling

Components

• hard cheese - 200 g;
• fresh dill greens - 50 g;
• chicken egg - 2 pcs.;
• mayonnaise - 1 tbsp;
• salt and ground black pepper to taste.

Step by step cooking

We rub the cheese on a coarse grater and hard-boiled eggs. Finely chop the greens. Mix cheese with eggs, herbs and mayonnaise. We wrap the filling in puff pastry or yeast.

Filling for meat pies

To prepare a juicy meat filling, you will need the following products:

• beef and pork meat - 500 g;
• onion - 2 pcs.;
• butter - 50 g;
• vegetable oil - 2 tablespoons;
• salt - half a teaspoon;
• ground black pepper.

How to make meat filling for pies

We pass the meat through a meat grinder with one onion and pieces of butter. Finely chop the second onion and fry in vegetable oil.

Add meat, spices to the onion, mix and fry the mixture until the meat is ready. Allow the filling to cool before filling the pies.

Chicken stuffing for pies

To prepare a filling for pies from chicken, you can use any parts of the bird: chicken breast, thighs, legs or chicken legs.

Ingredients

• chicken pulp - 400 g;
• hard cheese - 70 -100 g;
• onion - 2 pcs.;
• vegetable oil - 2 tablespoons;
• spices for chicken;
• salt and ground black pepper.

Cooking steps

Chicken meat is separated from the bones and skins. Cut the chicken into 1 cm pieces. Saute the finely chopped onion in oil until the pieces are transparent.

Add chicken meat to the onion, mix. We prepare the filling for about 10 minutes. Then season with salt, spices and pepper.

Let the chicken cool down and prepare the cheese by cutting it into small cubes. We mix cheese with meat, and the chicken filling for pies is ready. Puff pastry yeast or yeast-free will be an excellent choice for baking pies, frying.

Minced meat filling for pies

Boiled meat is easy to turn into minced meat, and you get a juicy stuffing for minced meat pies, it is homogeneous and does not get enough sleep when biting off a pie.

Products

• boiled meat - 500 grams;
• bulb;
• carrot - 1 pc.;
• broth - 5-7 tablespoons;
• vegetable oil - 3 tablespoons;
• salt and ground black pepper to taste.

Cooking

We twist the meat into minced meat. We rub the carrots on a grater with large holes, chop the onion. In a heated frying pan in oil, pass the onion and carrot.

Spread the minced meat over the vegetables and fry the mixture for about 3 minutes. Pour in the broth, season with salt and pepper. The filling should turn out juicy, but thick, the density of minced meat is regulated by adding the broth in which the meat was boiled.

Liver filling recipe for yeast dough pies

Pies with liver filling will fall in love with all family members. When preparing family pies for the filling, chicken liver, beef, pork and turkey liver are suitable. To get rid of the specific smell of the liver, pre-soaking the liver in milk will help.

• chicken liver, beef - 300 grams;
• potatoes - 1 kg;
• bulb;
• carrots - 1 pc.;
• sunflower oil - 3 tablespoons;
• butter - 50 g;
• salt and ground black pepper to taste.

How to cook

My liver, clean from films. With chicken we cut off fat, with beef we remove the bile ducts with a knife. Fill with water and put on the stove. After boiling, reduce the heat and boil the liver for about 20 minutes until cooked.

In a separate pan, boil the peeled potatoes in salted water, cutting the vegetables into pieces. Drain water from boiled potatoes.

In a frying pan, fry the onion, cut into pieces, and the carrot, grated on a coarse grater, in a mixture of oils.

We combine the liver, potatoes and fried vegetables, season with salt and pepper. Grind the mixture with a blender into a homogeneous mass, in appearance resembling liver pate. We wrap the filling in the dough and make pies for baking in the oven, frying in a pan.

If you don’t like messing with kneading yeast dough, buy puff pastry to prepare the filling according to this recipe.

Filling with liver for pies

Liver stuffing for pies is very easy to prepare and tasty, especially if you know how to cook it. Offal is called liver, but many people think that liver is liver. For the liver filling, you can take a lung, add a heart, tongue, kidneys, or limit yourself to the most accessible offal - pork lung and pork liver.

Products

• light - 500 g;
• liver - 200 g;
• bulb;
• carrot;
• hot milk (water) - 50 ml;
• vegetable oil - 50 ml4
• salt and pepper to taste.

Cooking

Cut the peeled onions and carrots into thin slices and fry with oil in a frying pan. My lung and liver and cut into smaller pieces. We spread the offal to the vegetables and continue to fry until fully cooked - this will take about 30 minutes.

Season the cooled liver mass with salt and pepper, puree with a blender. Too thick filler filling is diluted with milk or hot water.

stuffing from lung

Light pies are good for both pork and beef. Pies with light are simple and tasty, the light goes well with rice, this filling is very satisfying and budget.

Components

• light boiled - 300 grams;
• boiled rice - 200 grams;
• onion - 2 pcs.;
• bay leaf - 1 pc.;
• vegetable oil for frying;
• salt and ground pepper.

Cooking steps

Pork or beef lungs must be soaked for several hours in cold water before being used to make patty fillings to remove blood from the lung. We change the water several times during soaking.

Wash the lungs and cut into large pieces. We put it in a saucepan, fill it with water, after boiling add bay leaf, salt and boil for 1.5 hours until cooked. Cool down.

Boil the rice and fry finely chopped onion in a pan with butter. We twist the lung in a meat grinder, add rice, salt, pepper to the filling and mix. We fill the pies with the finished stuffing.

Sausage stuffing for pies in the oven

The preparation of fillings for pies from sausage and cheese does not require special culinary skills. It is enough to place the sausage in the dough and wrap it with cheese. Sausage for the filling is suitable boiled, ham or semi-smoked.

Ingredients

• sausage - 200 g;
• hard cheese - 200 g;
• greens as desired.

Cooking method

We cut the sausage into thin circles, slice the cheese. We roll out the dough (puff or yeast), in the center of the dough we place a circle of sausage and cheese on top. We pinch the edges of the pie in a circle or form triangular patties. A few minutes of wasted time, and pies with juicy fillings on the table.

Green onion pie filling

Green onions are an incomparable filling. With green onions, the filling is prepared simply and quickly, pies with onion filling are juicy and tender. Try the spring version of the filling of pies with green onions and fresh wild garlic.

• green onions - a large bunch;
• wild garlic or garlic greens - 30 grams;
• Suluguni cheese - 200 g.

Recipe

Wash greens, dry and finely chop. Suluguni grind on a grater with large holes. Put a spoonful of herbs in the middle of the dough cake and grated cheese on top, wrap the filling in the dough and make a pie.

Stuffing: egg with green onion for pies

Products

• chicken egg - 7 pcs.;
• green onions - 100 g;
• butter - 2 tablespoons;
• salt, ground black pepper.

How to cook

Boil the egg for 10 minutes from the moment of boiling. Transfer to cold water. When the eggs have cooled, we start preparing the filling. We cut the eggs into cubes, green onions into thin rings.

Mix eggs and onions, season the filling with salt, pepper, pour with melted butter. Mix and fill pies.

Pie filling with rice and egg

Unsweetened filling with rice and egg is the easiest filling option for homemade pies. Rice and egg form the base, but you can add fresh green onions, fresh herbs to it.

It will take

• egg - 3 pcs.;
• rice - 100 grams;
• butter - 30 g;
• salt and pepper to taste.

Boil the egg hard boiled, cool in cold water. Cook the rice in a separate pot until cooked. Add oil to rice and stir.

Chop the peeled eggs into cubes and combine with rice, sprinkle with salt and pepper. The filling is ready. With such a filling of rice and eggs, you can cook baked and fried pies from yeast dough. But with rice and an egg, the filling for fried pies from yeast dough is very tasty.

Stuffing for patties with rice and onions

Rice filling is prepared in various versions. If it is done correctly and with fried onions, then it will turn out juicy and very tasty. When using yeast dough for pies without adding an egg, pies will turn out ideal for lean meals.

• rice - 200 g;
• onion - 200 g
• favorite spices;
• vegetable oil - 3 tablespoons;
• salt and black ground pepper.

Cooking steps

We wash the rice and cook until cooked, drain the excess liquid from the rice. Fry the onion with vegetable oil until golden brown. Add rice, salt, pepper and spices to the pan.

Mix and cool the finished filling. We put a tablespoon of the filling on the dough cake and pinch the edges of the pie.

Mushroom stuffing

From salted mushrooms, canned champignons, mushroom filling is prepared quickly. For yeast pies with fried mushrooms, it will take a little longer to prepare the filling.

Components

• salted mushrooms - 500 g;
• rice - 50 g;
• bulb;
• carrot;
• vegetable oil;
• salt and pepper.

Cooking method

We wash the salted mushrooms from the brine and chop the mushrooms into cubes. Brown the onion with carrots in oil in a frying pan. Add mushrooms, cover the pan with a lid and fry vegetables with mushrooms for 10-15 minutes.

Boil rice until cooked and combine with mushrooms. Remove from the stove and cool the mushroom filling. We wrap it in dough and form a pie with our hands, bake or fry.

Stuffing for potato pies with mushrooms

Ingredients

• potatoes - 500 g;
• fresh champignon mushrooms - 500 g;
• onion turnip - 2 heads;
• sour cream - 200 ml;
• butter;
• salt and black pepper.

Cooking

Boil potatoes in their skins. Puree the cooled and peeled potatoes with a blender or scroll in a meat grinder. Add half of the sour cream to the potatoes, mix.

We chop the onion thinly and finely. Wash mushrooms and dry with paper towels, cut into thin slices. Fry the onion in oil in a frying pan, add the mushrooms. Saute until the excess liquid is gone from the mushrooms. Season with salt, pepper and pour over the rest of the sour cream.

After 5 minutes of stewing, combine mashed potatoes with mushrooms. The filling of mushrooms and potatoes tastes very juicy and fragrant.

Fish filling for pies in the oven from puff pastry

Fish stuffing is prepared, as a rule, from boiled fish. An option for a quick fish filling is canned fish filling. For pies in the oven from puff yeast dough, the fish filling is the most successful and most delicious combination with yeast dough.

Required

• boiled fish (pink salmon, pollock or hake) - 500 g;
• onions - 2 heads;
• chicken egg - 2 pcs.;
• butter - 30 grams;
• vegetable oil;
• salt pepper.

How to cook

Boil the fish in water until cooked, cut into large pieces. We take out the fish, separate the meat from the bones, cut into pieces.

Finely chop the onions and fry in vegetable oil until golden brown. At the same time, boil hard-boiled eggs. Cool the eggs and chop with a knife. Mix fish, eggs and onions. Add salt, pepper and melted butter, mix.

The unsweetened filling prepared according to this recipe turns out to be tender and fragrant, for greater nutritional value of the pies, the egg can be replaced with rice, boiled lean fish, canned oily.

From unsweetened types of fillings, we move on to sweet options. Pies with sweet filling - pastries come from childhood, we offer our favorite options, like in childhood with my grandmother.

Sweet fillings for yeast dough pies

Options:

• rhubarb;
• sorrel;
• fresh berries;
• frozen berries;
• fruits;
• sweet vegetables;
• jam;
• condensed milk;
• nuts;
• cottage cheese.

With a liquid filling, the dough soaks, the pies are torn during baking in the oven, the juice flows onto the baking sheet instead of making the pies juicy. Sweet fillings for pies made from yeast dough, prepared with liquid jam, have an unpleasant feature - to flow out of the pie.

The filling with starch will thicken the liquid jam syrup or berry juice in sweet pies. The starch will turn the juice into a thick jelly, and the filling will not leak out of the pie. In addition to starch, liquid jam, jam or jam can be thickened by adding pectin, gelatin, or semolina.

Pie jam filling: recipe with starch

Ingredients

• apples - 600 g;
• granulated sugar - 2 tablespoons;
• butter - 50 grams.

Delicious cooking method

We clean the apples, remove the seeds. Cut apples into cubes. Melt the butter in a frying pan and add the apples to the boiling oil. Fry the apples over medium heat for no more than 3 minutes, add sugar. If the fruits let out a lot of juice, increase the fire. Keep a few more minutes and remove from heat. We stuff pies for baking in the oven with cooled caramelized apples.

Dried fruit filling for pies

From dried fruits, apples and pears, you can take dried apricots (apricots), prunes, use dried fruits from compote, dried raisins for filling. Fruit filling made from dried fruits is healthy and very tasty. Dried fruits go well with puff pastry, yeast dough with dry yeast or kneading dough from live yeast successfully harmonizes with dried fruits.

Required

• dried apples, pears (dried fruits for compote) - 200 grams;
• dried apricots - 50 g;
• prunes - 50 g;
• seedless raisins - 50 g;
• jam - 50 g.

Recipe

Wash dried fruits under running water, soak until fruit softens. Rinse after soaking, let drain with water. We scroll dried fruits through a meat grinder. We add jam to the fruit mixture, to obtain a homogeneous mass, mix the lean filling.

Filling for poppy seed pies

Poppy seed filling is grated poppy seeds with sugar. With poppy seed filling, pies, pies, buns and rolls are the most delicious.

Ingredients

• poppy dry - 100 grams;
• granulated sugar - half a glass;
• water - 250 ml.

Cooking

Poppy is usually very dry. To soften the grains, pour poppy seeds with boiling water. Leave the grains to swell for about 60 minutes. We drain the water from the poppy. Grind the grains with a mortar, blender or pass through a meat grinder. Add sugar to poppy seeds. Mix sweet stuffing.

Pea filling for pies

Pea filling - lean filling for pies. Peas replace beans, a large type of peas Chickpeas, pea flour.

Ingredients

• dry peas - 1 cup;
• bulb;
• vegetable oil.
• salt, ground black pepper.

How to make unsweetened lean filling for pies

We cook pea porridge from peas. To speed up the process, we pre-soak the peas in water for about 5 hours, you can leave it overnight to swell the peas. Boil the peas in water until the grains are soft.

Fry the onion with oil in a pan. We puree the peas with a blender, season with fried onions, pepper and salt. Thoroughly mix the pea filling and put 1 tablespoon in the center of the yeast dough. We make pies with lean savory fillings.

You need to put it in advance, but the pies are baked quickly enough. Prepare products with a sweet and hearty filling, they will replace both the main course and dessert.

Required for the test:

1 glass of milk;

15 g dry yeast;

2 tbsp. spoons of sugar;

0.5 teaspoons of salt;

3 cups flour.

How to cook:

Slightly heat a glass of milk, add yeast and a beaten egg to it. Pour in vegetable oil, add sugar and salt. In portions, add pre-sifted flour and knead the dough. Cover it with a towel and place in a warm place. After an hour and a half, the dough will rise with a magnificent hat. Punch down the mass with a spoon and leave to re-proof. When the dough has risen again, punch it down again and turn it out onto a floured board.

Prepare the stuffing:
Boil half a cup of rice in salted water. Peel the onion, chop and fry until golden brown in a small amount of vegetable oil. Drain the liquid from a can of canned fish in its own juice. Mash the fish with a fork and mix it with rice and onions. Salt and pepper the mixture to taste. Stir the filling thoroughly.

Divide the dough into large lumps, roll each into a cake. Put the filling in the center, pinch the edges well. Use half of the dough. From the rest, prepare sweet pies.

Filling: grate three apples on a coarse grater, mix with sugar and cinnamon. Stuff the tortillas with applesauce. Pinch them very carefully so that the melted sugar does not leak out.

Arrange items on trays.

Apple and fish pies should be baked separately.

Brush the surface of the dough with the beaten egg and let the pies rest for 15 minutes.

Bake them in an oven preheated to 200°C.

Immediately remove the finished products from the baking sheet to a wooden board and cover with a clean linen towel. Serve pies warm or cold.

Traditional Tatar pies. Watch the video!

Quick pies with sour cream

Shutterstock

They are best fried in hot oil.

Necessary:

4 tbsp. spoons of sugar;

4 tbsp. spoons of thick sour cream;

2 tbsp. tablespoons of vegetable oil;

0.5 teaspoons of soda;

0.25 teaspoon of salt.

How to cook:

Rub the eggs with sugar, add thick sour cream and odorless vegetable oil. Add soda and salt. Mix everything well and add the sifted wheat flour. Knead the dough quickly. Do not crush it too hard, otherwise the pies will not be fluffy.

Cooking stuffing: 2 cups of blueberries, washed and dried, scattered on a towel. Mix a berry with 2 tbsp. spoons of sugar. Divide the dough into lumps, roll them into cakes, put blueberries in the center of each and carefully fasten the edges of the pies. Instead of blueberries, you can make sweet pies with apricot jam.

Heat vegetable oil in a deep frying pan. Don't add too much fat or the patties will be pale and flat. Put the product in hot oil with the seam down and fry until golden brown. Then turn the patties over and fry them on the other side. Make sure that the pan is not too hot, otherwise the pastries will burn, but remain raw inside.

Put finished products on a dish lined with paper towels. When excess fat has been absorbed, transfer the pies to serving bowls and serve warm.

Homemade pies are considered a symbol of comfort and a warm family hearth. They are a small bakery with filling and can be baked in the oven or pan fried. Pie dough happens yeast, on kefir with soda, on the water, puff etc. Of the non-sweet fillings for this, the most popular are meat, with potatoes, cabbage, mushrooms or eggs and herbs. For sweet pies, they use the filling of apples, cherries, plums, as well as boiled condensed milk or cottage cheese. We bring to your attention the most popular pies, the filling for which you can choose according to your taste.

Oven-baked yeast pies with cabbage

The recipe for pies in the oven with cabbage in the sponge method is quite simple, despite the fact that cooking takes several hours. It may take about 1-3 hours for dough and dough to rise, but in the end, you will get fluffy, soft and tasty pies. Pie dough is like fluff, so this bakery especially airy and appetizing. For yeast dough, warmth and attention are very important, cool air and drafts will not allow the dough to rise. If the kitchen is cool, put the bowl of dough in a bowl of warm water, this will speed up the activity of the yeast. The stuffing of stewed fresh cabbage is prepared very quickly and goes well with this dough. The dough recipe for pies is universal, so it is suitable for any filling. From the proposed amount of ingredients, one baking sheet of lush pies is obtained, approximately 12 pieces.

Ingredients for cooking pies in the yeast-leavened oven with cabbage

Step-by-step cooking of pies in the yeast-leavened oven with cabbage with a photo

Rustic fried pies on kefir with onion and egg

Today we will learn how to fry pies at home on kefir stuffed with green onions and boiled eggs. This dough product reminds many of a happy childhood, trips to the grandmother in the village, fresh milk and other moments that cannot be returned. A homemade recipe for kefir pies without yeast, as you understand, is very fast, so in just half an hour you can cook a complete dish of mouth-watering, tasty and fluffy pies for tea. Take note of this pie dough recipe and cook pies with any fillings on it.

Ingredients for cooking fried pies with onion and egg on kefir in a rustic way

Step by step cooking fried pies on kefir with onion and egg in a rustic way

Pies with potatoes in a hurry in a pan

Do you know the classic recipe for kefir potato pies? If not, I will share with you the simplest and easiest way to make soda dough, from which pies are always fluffy and tasty. The main secret of just such a test is not to fill it with flour. It should be of a consistency that will allow you to form pies. If you knead a dense dough, the pies can turn out delicious, but tight and tough. Also, such a dough for fried pies is made without eggs, thanks to which they remain soft and tender even the next day.

Ingredients for cooking potato pies in a pan

Step by step cooking pies with potatoes in a hurry in a pan

Pies with meat and yeast rice

Pies like fluff with meat will not leave anyone indifferent. For the filling, fresh minced meat is suitable, which must be fried with onions or boiled chopped meat. What kind of meat to choose for the filling is up to you. Delicious pies are made from minced pork or beef, as well as turkey. Boiled rice holds the stuffing well and increases its quantity. Meat pies can be prepared from any dough, even purchased, puff pastry. I will share with you a universal homemade recipe for kefir yeast dough, from which pies come out airy, tender and very tasty. Use this Quick Yeast Pie Dough Recipe to make pastries with other toppings as well.

Ingredients for cooking pies with meat and yeast rice

Step by step cooking pies with meat and yeast rice

Airy yeast pies on the water with apples in the oven

You can cook delicious pastries using lean yeast dough in water without eggs. It turns out very tender and airy and is suitable for making pies, pies and buns. Depending on the filling, more or less sugar is put in the dough, and so, we can say that this is a universal dough for pies for tea. You will be surprised how soft and fluffy, like fluff, yeast dough on water can be. Such pastries will be less caloric than flour products from pastry.

Ingredients for making airy yeast pies on water with apples in the oven

Step-by-step cooking airy yeast pies on water with apples in the oven

Fried yeast lean cabbage pies

Dough for yeast pies without eggs and without milk, but this absolutely does not prevent them from being tasty and appetizing. With such tender and juicy pies, you can heartily feed all your family. As a filling, use not only stewed, fresh white cabbage, but also sauerkraut. For the filling, minced meat, mashed potatoes, liver and mushroom fillings, as well as sweet fillings from fruits, berries and cottage cheese are also suitable. From our homemade recipe you will learn how to make a quick yeast dough for fried cabbage pies with a photo.

Ingredients for making fried pies with yeast cabbage

Step by step cooking fried pies with yeast cabbage with photo

Yeast dough is intended for baking pies, pies, pie, buns, cheesecakes, buns, pizza. Unleavened dough is also used to make donuts, pancakes, pies, cheesecakes... Yeast dough prepared in a non-dough way is more often used for whites, doughnuts, khachapuri, pasties. The simplest dough is for fried pies, wonderful pasties, donuts, fried pies come out of it.

A real scope for imagination gives rich dough. From it you can cook unusually delicious pies with potatoes, cabbage, meat and mushrooms, apples, vegetables, eggs and herbs. It perfectly complements and harmonizes with almost any filling. The same can be said about puff pastry.

Pies are an indispensable snack, you can have a bite to eat, have breakfast, remember your grandmother and enjoy the memories of childhood.

Fried, pies in the oven, in the oven - you will find a way to make pies for every taste.

Every housewife knows how capricious the dough can be. But do not be afraid! Cooking pies is not at all difficult, even pleasant - choose a recipe, add a drop of your love and warmth, and you're done!

Here are some helpful tips on how to make pies:

1. To make the dough fluffy and not fragile, you need to put a bowl of water in the oven.
2. The optimum temperature for yeast fermentation is 30 degrees. Cool water significantly slows down the growth of yeast, while hot water can completely stop fermentation.
3. Dishes with yeast dough after kneading should be covered with a cotton towel and put in a warm place. If it's warm outside, a window would be the best option.
4. After forming the pies, it is worth letting them stand for 5-7 minutes before the oven so that it “reaches”.
5. To bake pies, the oven must be heated to 220 C, and only after 15 minutes, increase or decrease the temperature. So you get evenly baked and soft pies.
6. When heating oil for deep-frying pies, you can put a piece of carrot in it in advance to give color.
7. In order for the pies to acquire a beautiful, glossy surface, they must be greased with melange before being sent to the oven: chilled to 15 C, whipped with egg white and yolk. Another way to lubricate: before the oven - with an egg, after - with a piece of butter. It turns out, well, very appetizing.
8. To make a beautiful crust and many layers in puff pastry, it is better to grease the pies with vegetable oil.
9. Before stewing the cabbage for the filling, it is better to hold it a little in boiling water or put it in a saucepan and heat it to a temperature of 40-45 C. Then take it out, squeeze it out and simmer. So you get rid of the pungent smell, and the cabbage will become soft and juicy.
10. Don't be afraid to experiment! After all, in the end you will cook pies tastier and tastier!

Prepare pies according to our recipes, take a photo of your pies and place it under the recipe - treat everyone with your pies. Let everyone learn how to cook delicious pies!

The warmest memories of childhood are when you come home from a walk, and the aroma of fried pies spreads from the kitchen around the house.

There are many recipes for fried pies: how many housewives exist, so many recipes. Someone is looking for interesting articles on the Internet, someone in books, and someone is passing secrets from generation to generation.

Classic fried pies

The classic recipe for fried pies involves the use of yeast dough. The result is fragrant buns and with a slight pleasant sourness.

You will need:

• 30 ml of water;
• 2 eggs;
• 220 ml of milk;
• 5 g dry yeast;
• 20 gr. rast. oils;
• 60 gr. Sahara;
• 10 gr. salt;
• 580 gr. flour.

Test preparation:

1. Cooking "yeast talker". Pour dry into a small bowl, add salt and ½ part of sugar and mix with warm water. Yeast is sensitive to temperature, so the water must be closer to 40°, otherwise the dough will not rise. It must be covered with a clean towel and hidden in a warm place. Avoid drafts. If you did everything right, then after 15 minutes a foamy “cap” smelling of bread will appear in the bowl.
2. We mix the ingredients in a deep container - sugar, eggs, 2/3 of the total flour and milk. The mixture must be mixed with "yeast talker". The dough will be light and fluffy. We leave it to rest for 18-20 minutes and let it rise.
3. Add vegetable oil to the dough and, adding the rest of the flour, knead with your hands. The dough should rise again. Time to start making pies.
4. We divide the finished dough into equal parts - 40 gr each. each, roll smooth balls out of them. We roll each piece into a circle with a thickness of not more than 0.5 cm, apply the filling and pinch the edges. Cook in a frying pan with hot oil, on each side for 5-8 minutes.

Pies and beckon them to taste.

Fried pies on kefir

The dough for fried pies is not suitable for those who do not like yeast dough. Such pies remain soft for a long time, and the smell attracts the whole family to the table. Kefir dough is easier to prepare than yeast dough, and the result is not inferior in quality.

You will need:

• 40 gr. soda;
• 200 ml of kefir;
• 500 gr. flour;
• 3 gr. salt;
• 40 gr. Sahara;
• 20 gr. rast. oils.

Cooking steps:

1. In a container, mix kefir with soda, wait for the formation of bubbles.
2. Add sugar, salt and use flour to knead a thick dough.
3. When the dough becomes thick, stir in vegetable oil so that the soft dough does not stick to your hands. It is worth letting the workpiece brew for 1 hour.
4. We form pies.

Here is an example of preparing such a test:

Kefir pies fried in oil are delicious.

Fried pies without yeast

Recipes for yeast-free fried pies are inherently very similar to the previous version. But a special place can be allocated to a variant of the test, which is very similar to shortbread. The pies are soft and at the same time crispy, you and your family simply cannot refuse the pleasure of treating yourself.

You will need:

• 150 g - margarine;
• 100 gr. Sahara;
• 600 gr. flour;
• 10 gr. soda;
• 400 gr. sour cream;
• 10 gr. salt.

Cooking pies:

1. Mix the sifted flour with soda.
2. In a bowl, combine sour cream, salt and eggs, beat everything until dry ingredients are dissolved.
3. In the softened margarine, we drive in the sour cream-egg mixture and flour, and knead the dough. Sour cream can be replaced with curdled milk, kefir, yogurt or other fermented milk product.
4. It's time to mold the pies and fry them in heated vegetable oil.

Stuffings for pies

And now let's look at the most interesting thing - how to fill soft and crispy pies and what fillings are the most delicious.

Stuffings for fried pies can be hearty and sweet. In variety, the following types of fillings are distinguished:

• meat;
• fish;
• vegetable;
• sweet.

Meat fillings include minced meat, liver and liver.

Meat

Ingredients:

• minced meat - 300-500 g;
• bulb;
• 2 cups broth/water;
• salt, pepper, garlic to taste.

Cooking:

All fry in a pan until cooked.

Hepatic

Ingredients:

• 700 gr. liver;
• salt, pepper - to taste;
• 20 gr. greens - cilantro, parsley and dill;

Cooking:

1. Liver is better to take chicken or pork. Boil for 18-20 minutes until cooked and cool, finely chop.
2. Combine with herbs, fried onions and spices.