Secrets of the “non-escaping” fruit filling.

I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. And I sculpt them in large quantities with almost one hand.

Now I'll tell you how it's done. But first, the stuffing.

Apples are peeled and core and rubbed on a coarse grater. At the bottom of the saucepan I put a few pieces of butter. For 5 apples - about 50 grams of butter. I put it on the stove, and as soon as the butter begins to melt, I add apples. Sprinkle with sugar (2 tablespoons). And keep stirring constantly. Until all the liquid (apple juice) evaporates, and the filling becomes dense, without liquid. It takes five minutes in total.

You can add a little cinnamon to the finished filling. Or you can increase the amount of sugar right away and add a little lemon juice at the very beginning.

I make dough for piesin a safe way . It was for these pies that I made it a little cooler - in a ratio of 1 to 2 (two kilograms of flour per liter of water).
When the dough came up, I put it on the table and divided it into an equal number of pieces. (I have 90 pieces of three kilograms of dough, but you don’t focus on me, I always have an industrial scale).

I roll out the dough into a cake. I immediately roll out the number of pies for one baking sheet. The rest of the dough, so as not to dry, I cover with a film.




##
I spread the stuffing.

And I start making pies.
I fold in half.


I press the dough with my hand in a semicircle, slightly squeezing the filling.

See from the back.


And then I just turn the pie to the side, and the bend is from below (the bottom of the pie).
It turns out such an oblong bar.


I slap it a little with my palm to expand the shape of the pie.

And transfer to a baking sheet.

I just pinch the edges of the pies with my fingers. Like this.


The bottom of the pies is not even double, but triple. But in fact, it is not at all as thick as it might seem. But the filling does not leak.


Here, for the sake of an example, I made two pies with regular jam.

And put them separately. To back up your words.

I give proofing pies - 25-30 minutes.


Brush with beaten egg before putting in the oven.
I bake for 10 minutes at a temperature of 200 degrees.

Here are the jam pies. Didn't leak.


But all the rest - the sweet filling did not leak anywhere either.
On the other hand, they look like this.

This method is suitable not only for sweet pies. It is very convenient when you need to quickly stick a lot of pies. Because the process of sculpting is very fast. With one hand they rolled it up, pressed it, turned it over, flattened it, put it on a baking sheet, pinched the corners.

And if you get used to doing it with both hands, then it’s scary to think what unthinkable scales of production can be achieved. (kidding)

2. Tips from the Internet:

Culinary tricks for fruit fillings.

So that the filling does not leak out of the jam.

So that the fruit pie does not become wet from the filling.

Wet toppings: jam, marmalade, fresh fruit often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit cake becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.

There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today varies from manufacturer to manufacturer.

Usually housewives find their method empirically.

To prevent the filling from leaking out of jam, jam or jam do this:

Boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon (depending on the thickness of the jam or jam) per glass of jam. Cool, the jam will thicken and will not flow out;

Add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

Add wheat or corn flour or oatmeal about 1 tablespoon to a glass of jam or jam;

Add corn or potato starch, you can pre-boil jam with starch. Which starch is best? Today, many write that corn is less felt, but it depends on the manufacturer. The same can be said about the amount of starch;

Add breadcrumbs to the jam, better if you cook them yourself from a very good white bun;

Add ground biscuits to the jam (crush with a rolling pin on a cutting board), preferably a cracker with a neutral taste, without flavoring fillers and not salty;

Especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture.

P.s. By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it up with baking paper,

Then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper),

Put in a plastic bag, refrigerate for 1 hour;

You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam.

To prevent the pie with fruit filling from excess juice from being too wet, you can do this:

Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;

P.s. Whole grain oat flakes do a great job with the problem and don't affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch or gelatin or ground crackers, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high, sprinkle more on top;

P.s. I used to sprinkle Golden apple filling only on top.

Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed but not soaked raisins or dried apricots to fruits to absorb moisture, but not dry as a stone;

Large apples and pears can be cut into slices and put skin side down as in the German apple tart recipe;

Rinse fresh cherries, let drain, sprinkle with sugar, stand for half an hour or an hour, so that it starts up the juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top;

Prepare the filling of baked apples without skins;

Pre-boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour.

And yet, in order not to tear off burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.

I, too, used to always have jam from pies, until I spied how my friend adds a couple of tablespoons of flour to jam or jam for filling. I now do just that. Since then - no problems.

And I pinch the dough by dipping my hands in flour and put it with the pinch down.

How to pinch the edges of puff pastry so that the filling does not leak out. I have a little secret - after I connect the edges with my hands, I go through them with a fork (cloves), the fork must be held perpendicular to the pinched edge of the dough, and the filling does not flow in this case.

3. Patties with jam. How to roll and pinch pies so that the filling does not leak

The edges of the cake should be rolled out thinner than the middle, where the filling will be. Lubricate the edges of the cake with protein, and pinch with dry fingers dusted with flour.

4. Pies with "Divine filling" from Alla Budnitskaya

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS TO THICKEN THE FILLING:

1. For a glass of filling - 1-2 tbsp. flour

2. For a glass of filling - 1-2 tbsp. semolina

3. For a glass of filling - 1 tbsp. oatmeal

4. For a glass of filling - 1 tsp. starch

5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits

Advice: If lingonberries are used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.

* * *

So that the filling does not leak out. Solutions

Wet fillings - jam, marmalade, fresh fruits often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit pie becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.

There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thicknesses, and the quality of filler products today varies from manufacturer to manufacturer.

Usually housewives find their method empirically.

To prevent the filling from leaking out of jam, jam or jam do this:

Boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of the jam or jam. Cool the mass, it will thicken and will not flow out;

Add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

Add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

Add corn or potato starch, you can pre-boil jam with starch. The amount of starch is 1-2 teaspoons per glass of jam. This is approximately, because starch is different in strength.
Which starch is best? Many people think that corn is less noticeable, but this depends on the manufacturer;

Add breadcrumbs to the jam, better if you cook them yourself from a very good white bun;

Add ground cookies to the jam, to do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, no flavors and unsalted is better;

You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam;

Especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it up with baking paper, then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper), put in a plastic bag, refrigerate for 1 hour.

To prevent the pie with fruit filling from excess juice from being too wet, you can do this:

Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;

By the way, whole grain oat flakes do a great job with the problem and do not affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch, gelatin or ground breadcrumbs, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high ii, sprinkle more on top;

I used to sprinkle Golden apple filling only on top, these apples are moderately juicy.

Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed and drained raisins or dried apricots to fruits to absorb moisture, but not completely dry, like a stone;

Large apples and pears can be cut into slices and put skin side down;

Prepare the filling of baked apples without skins;

Pre-boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;

Rinse fresh cherries, let water drain, defrost frozen cherries, sprinkle with sugar, let stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.

I do it differently, my cherry pie never gets wet. We have a family method:

First grease the rolled dough with a thin layer without gaps with thick jam or melted honey (not hot!), This is a protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more can be, depending on the strength of the starch), mix, put on the dough, sprinkle with sugar on top to taste. You can do without sugar, because a layer of jam or honey gives sweetness. Then close with dough strips.

In the photo, the remains of the pie in the context in a day.

And yet, in order not to tear off burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.

So that the filling from the pies does not flow out

Pies with apples

I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. And I sculpt them in large quantities with almost one hand.

Now I'll tell you how it's done. But first, the stuffing.

Apples are peeled and core and rubbed on a coarse grater. At the bottom of the saucepan I put a few pieces of butter. For 5 apples - about 50 grams of butter. I put it on the stove, and as soon as the butter begins to melt, I add apples. Sprinkle with sugar (2 tablespoons). And keep stirring constantly. Until all the liquid (apple juice) evaporates, and the filling becomes dense, without liquid. It takes five minutes in total.

You can add a little cinnamon to the finished filling. Or you can increase the amount of sugar right away and add a little lemon juice at the very beginning.

I make dough for piesin a safe way . It was for these pies that I made it a little cooler - in a ratio of 1 to 2 (two kilograms of flour per liter of water).
When the dough came up, I put it on the table and divided it into an equal number of pieces. (I have 90 pieces of three kilograms of dough, but you don’t focus on me, I always have an industrial scale).

I roll out the dough into a cake. I immediately roll out the number of pies for one baking sheet. The rest of the dough, so as not to dry, I cover with a film.




##
I spread the stuffing.

And I start making pies.
I fold in half.


I press the dough with my hand in a semicircle, slightly squeezing the filling.

See from the back.


And then I just turn the pie to the side, and the bend is from below (the bottom of the pie).
It turns out such an oblong bar.


I slap it a little with my palm to expand the shape of the pie.

And transfer to a baking sheet.

I just pinch the edges of the pies with my fingers. Like this.


The bottom of the pies is not even double, but triple. But in fact, it is not at all as thick as it might seem. But the filling does not leak.


Here, for the sake of an example, I made two pies with regular jam.

And put them separately. To back up your words.

I give proofing pies - 25-30 minutes.


Brush with beaten egg before putting in the oven.
I bake for 10 minutes at a temperature of 200 degrees.

Here are the jam pies. Didn't leak.


But all the rest - the sweet filling did not leak anywhere either.
On the other hand, they look like this.

This method is suitable not only for sweet pies. It is very convenient when you need to quickly stick a lot of pies. Because the process of sculpting is very fast. With one hand they rolled it up, pressed it, turned it over, flattened it, put it on a baking sheet, pinched the corners.

And if you get used to doing it with both hands, then it’s scary to think what unthinkable scales of production can be achieved. (kidding)

2. Tips from the Internet:

Culinary tricks for fruit fillings.

So that the filling does not leak out of the jam.

So that the fruit pie does not become wet from the filling.

Wet toppings: jam, marmalade, fresh fruit often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit cake becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.

There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today varies from manufacturer to manufacturer.

Usually housewives find their method empirically.

To prevent the filling from leaking out of jam, jam or jam do this:

Boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon (depending on the thickness of the jam or jam) per glass of jam. Cool, the jam will thicken and will not flow out;

Add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

Add wheat or corn flour or oatmeal about 1 tablespoon to a glass of jam or jam;

Add corn or potato starch, you can pre-boil jam with starch. Which starch is best? Today, many write that corn is less felt, but it depends on the manufacturer. The same can be said about the amount of starch;

Add breadcrumbs to the jam, better if you cook them yourself from a very good white bun;

Add ground biscuits to the jam (crush with a rolling pin on a cutting board), preferably a cracker with a neutral taste, without flavoring fillers and not salty;

Especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture.

p.s. By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it up with baking paper,

then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper),

put in a plastic bag, put in the refrigerator for 1 hour;

You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam.

To prevent the pie with fruit filling from excess juice from being too wet, you can do this:

Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;

p.s. Whole grain oat flakes do a great job with the problem and don't affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch or gelatin or ground crackers, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high, sprinkle more on top;

p.s. I used to sprinkle Golden apple filling only on top.

Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed but not soaked raisins or dried apricots to fruits to absorb moisture, but not dry as a stone;

Large apples and pears can be cut into slices and put skin side down as in the German apple tart recipe;

Rinse fresh cherries, let drain, sprinkle with sugar, stand for half an hour or an hour, so that it starts up the juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top;

Prepare the filling of baked apples without skins;

Pre-boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour.

And yet, in order not to tear off burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.

I, too, used to always have jam from pies, until I spied how my friend adds a couple of tablespoons of flour to jam or jam for filling. I now do just that. Since then - no problems.

And I pinch the dough by dipping my hands in flour and put it with the pinch down.

How to pinch the edges of puff pastry so that the filling does not leak out. I have a little secret - after I connect the edges with my hands, I go through them with a fork (cloves), the fork must be held perpendicular to the pinched edge of the dough, and the filling does not flow in this case.

3. Patties with jam. How to roll and pinch pies so that the filling does not leak

The edges of the cake should be rolled out thinner than the middle, where the filling will be. Lubricate the edges of the cake with protein, and pinch with dry fingers dusted with flour.

4. Pies with "Divine filling" from Alla Budnitskaya

Original entry and comments on

How to thicken the filling so that it does not leak out of the pie or bun?

5 WAYS TO THICKEN THE FILLING:

1. For a glass of filling - 1-2 tbsp. flour

2. For a glass of filling - 1-2 tbsp. semolina

3. For a glass of filling - 1 tbsp. oatmeal

4. For a glass of filling - 1 tsp. starch

5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits

Advice: If lingonberries are used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.

So that the filling does not leak out. Solutions

Wet toppings - jam, marmalade, fresh fruits often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit pie becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.

There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thicknesses, and the quality of filler products today varies from manufacturer to manufacturer.

Usually housewives find their method empirically.

To prevent the filling from leaking out of jam, jam or jam do this:

- boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of the jam or jam. Cool the mass, it will thicken and will not flow out;

- add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;

- add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;

- add corn or potato starch, you can boil jam with starch in advance. The amount of starch is 1-2 teaspoons per glass of jam. This is approximately, because starch is different in strength.
Which starch is best? Many people think that corn is less noticeable, but this depends on the manufacturer;

- add breadcrumbs to the jam, it is better if you cook them yourself from a very good white bun;

- add ground cookies to the jam, to do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, no flavors and unsalted is better;

- you can make such a filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam;

- especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture. This is when you make preparations for the winter.

By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake a thin rectangular biscuit cake, roll it up with baking paper, then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper), put in a plastic bag, refrigerate for 1 hour.

To prevent the pie with fruit filling from excess juice from being too wet, you can do this:

- put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;

By the way, whole grain oat flakes do a great job with the problem and do not affect the taste. I use German, we have been selling them everywhere for a long time.

- sprinkle the rolled dough with starch, gelatin or ground crackers, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high, sprinkle more on top;

I used to sprinkle Golden apple filling only on top, these apples are moderately juicy.

- cut apricots, plums, small apples and pears into halves, remove seeds, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed and drained raisins or dried apricots to fruits to absorb moisture, but not completely dry, like a stone;

- large apples and pears can be cut into slices and put skin down;

- prepare the filling of baked apples without skins;

- pre-boil the fruit for a short time;

- if you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;

- Rinse fresh cherries, let water drain, defrost frozen cherries, sprinkle with sugar, let stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.

I do it differently, my cherry pie never gets wet. We have a family method:

First grease the rolled dough with a thin layer without gaps with thick jam or melted honey (not hot!), This is a protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more can be, depending on the strength of the starch), mix, put on the dough, sprinkle with sugar on top to taste. You can do without sugar, because a layer of jam or honey gives sweetness. Then close with dough strips.

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.