Pies are traditional Russian yeast pastry pies with fish, meat or mushroom filling. Why are these pies called pies? Yes, because when sculpting pies, a small hole is left on top to fill in the broth or melted butter. The filling of pies depends on which dish they are served. If they are served to the ear, then the filling is made fish, if to the rich broth - meat. A pie resembles an open top boat in shape. They are made small and elongated so that it is convenient to eat. They seem to be unfastened, so they are called that. It’s not difficult to cook them, the main thing is to get soft dough as a result, the harmony of the filling and the dish served with pies.
Stuffing for fish pies
The most popular are pies stuffed with onions and fried pike, to which they add a small piece of salmon, salted or fresh. They are usually served with a domestic ear. You can buy ready-made yeast dough for these pies in any bakery, so we will focus mainly on the filling.
Here's what you need for fish pies:
- a pound of pike fillet;
- salted or fresh salmon - 100 g;
- onions - two pieces;
- 50 ml of vegetable oil;
- one egg;
- a few twigs of parsley.
Pike need to be cleaned from scales, to remove gills and entrails. Then cut off the fins and head. Cut the fillet from the spine, remove large bones, then remove the skin. The ear is cooked in a liter of water from the spine, fins, head and skin, taking any recipe as the basis. You can simply put coarsely chopped vegetables: potatoes, carrots, onions and celery, add bay leaf, black pepper and coriander there. Remember: the ear should not be too salty.
Two onions are peeled and cut, fried in vegetable oil until golden. Fillet cut with a knife very finely. You can twist it in a meat grinder. Fry the fillet in vegetable oil for a short time. As soon as the fish brightens, you can consider it ready. Fresh or salted salmon is cut into cubes according to the number of pies. On a rolled dough circles spread a tablespoon of minced meat from onions and pike and put a piece of salmon on top. After that, the edges are plucked, and pies can be sent to the oven.
With chicken and vegetables
You will need:
- one fatty chicken weighing about 1.5 kilograms;
- 200 g of carrots;
- 200 g of onions;
- 100 g celery.
Cut chicken, cook together with peeled carrots, onions and celery. Strain the broth through a sieve. Separate the chicken meat from the bones and grind in a meat grinder (or chop finely with a knife directly with the skin). Peel the onion, chop it very finely, fry in oil or fat from chicken and mix with minced chicken, do not forget to salt. Divide the finished dough into pieces, roll flat cakes one centimeter in size the size of a saucer. In the middle of the cakes, put two tablespoons of the filling, pinch so that a boat turns out, do not forget to leave a hole in the middle of the pie. Bake pies at 180 ° C for about 40 minutes. In the finished pies pour 0.5 tbsp. l chicken stock.
Stuffing for sauerkraut and canned fish pies
To prepare you will need:
- Canned fish in oil - 200 g.
- Sauerkraut - 150 g.
- One head of onion.
- Fresh dill.
- Salt.
Filling for canned pies is a very budget and quick option. Grind canned food with a fork, mix them with cabbage and sautéed, finely chopped onions. Put the filling in the middle of the cake, form a boat, leaving a hole. Bake at about 200 ° C for about half an hour. Do not bake for a long time, because the filling in the pies is ready. In hot cakes, pour a tablespoon of the broth mixed with canned fish oil and finely chopped dill.
A very simple recipe for pies from ready-made yeast dough
Ingredients:
- puff yeast dough - 600 g;
- fresh pink salmon - a pound;
- lemon juice - three tablespoons;
- one onion head;
- one egg;
- 100 g butter;
- seasonings.
We will prepare the filling for pink salmon pies. It only takes you 40 minutes to cook. Finished dough should be thawed, rolled well and cut into large circles with a diameter of about 10 cm. Wash pink salmon, remove skin, remove bones and cut into small cubes, which are sprinkled with lemon juice. We clean the onion, cut into thin rings. Dill is also mine, cut medium-sized. Now we spread the filling: put onion and pink salmon on the dough circles, sprinkle with seasonings and put dill on top. Beat the egg, grease the edges with a brush and pinch, leaving a little open space in the center of the pie. Put a piece of butter in these holes. Now it remains to grease them on top with yolk, put on a baking sheet and put in the oven for 20 minutes at a temperature of 200 ° C. Butter will make the filling very juicy. You can serve pies with soup or just for tea.
Mushroom Pies with White Wine Sauce
You will need:
- 100 ml of white wine;
- 600 grams of mushrooms;
- two tablespoons of vegetable oil;
- two onions;
- 60 grams of rice;
- 200 ml of heavy cream;
- some dill fresh.
Cooking the filling. First cook the rice until tender in slightly salted water. Cut the onion very finely, fry it in vegetable oil. Cut the mushrooms into small cubes, add to the onion. If the mushrooms are frozen, then you need to defrost them in advance. Stir rice, mushrooms and chopped dill, add salt and pepper. The filling for pies is ready. We form pies in the usual way and bake them. While the pies are baked (and this is about 20-30 minutes), you can prepare the sauce. To do this, finely chop the onion and fry it in vegetable oil, add wine, heavy cream, pepper, salt and boil until slightly thickened. After this, beat the sauce until smooth with a blender. Pies with sauce are served.
Pumpkin and Chicken Pies
Ingredients for the filling:
- a kilogram of chicken breasts;
- kilogram of pumpkin;
- onion - 6-7 pieces;
- one egg.
The filling for chicken pies is almost a classic. Chicken breasts must be removed from the bones, the skin is separated and the fillet is cut into small cubes. Pumpkins in volume should be about the same as chicken. We clean it from unnecessary seeds. Cut into the same cubes as chicken. Chop the onion finely. It is necessary to fry the onions until half ready in vegetable oil, salt to taste and mix with pumpkin and chicken. Salt the whole mixture to taste and pepper, mix. The filling is ready. An egg is needed in order to lubricate the top of the pies. In the finished pies, add a little melted butter.
With fish and rice
Ingredients for the filling:
- long-grain rice - two glasses;
- fresh pink salmon - 2 kilograms;
- ground pepper - two pinches;
- salt - 0.5 teaspoon;
- onions - one head.
Pink salmon should be washed well under warm water, then remove the head, tail, skin, fins, tail and bones. All that remains is the fillet, which needs to be cut into medium-sized pieces. Now we start processing rice. We clean it from garbage, rinse and cook in salted water. Fry chopped onion in vegetable oil until golden brown, add to fish and rice, mix, add salt and pepper, mix thoroughly again - and the fish filling for pies is ready. Served such pies for dinner with sweet tea and tomato sauce.
With mushrooms and millet porridge
Ingredients for the filling:
- millet groats - 200 g;
- two onion heads;
- dried mushrooms - 50 g;
- two tablespoons ghee;
- one yolk;
- one tablespoon table margarine;
- 100 g mayonnaise;
- pepper and salt.
Cook onion: peel, wash and finely chop. We wash the mushrooms, cook, finely chop, fry with onion in vegetable oil. On the broth left over from mushrooms, we prepare millet porridge, cool it and mix with mushrooms and onions. We lay out the finished yeast dough on a sprinkled board on flour, form balls, roll them into flat cakes of half a centimeter and put two tablespoons of the filling on each. We form pies with an open center, lay on a baking sheet, let it brew, add a teaspoon of mayonnaise in the middle of each pie, grease the top with yolk and bake until cooked in a preheated oven.
You can prepare any filling for pies: with tomato sauce, sour cream, soup or tea. No matter how you serve them, in any case, pies will be a great treat for family and friends.