Pies in Russia have always been baked: on weekdays and on holidays. They were prepared with a variety of sweet and savory fillings: with apples, cabbage, mushrooms, meat, fish and others. But today, despite the wide popularity of all kinds of diets and proper nutrition, recipes for pastry pies remain in demand. Indeed, they can be served as an appetizer, and for soup, and for salad, and even take with you to work as a snack. In our article, we will present recipes for baked pies with meat from the oven. Be sure to consider each cooking option and share culinary secrets from experienced chefs.
Baked meat pies: ingredients
The perfect texture of the dough, juicy filling, unique taste and appetizing aroma are not just pies, but a real miracle. Cooking them is a pleasure, but there’s no need to talk about eating. Baked meat pies just scatter from the plate. You can safely bake a double portion, otherwise there will be nothing left for breakfast.
Pies are made from simple and affordable ingredients. First of all, knead the dough from the following products:
- milk - 100 ml;
- sour cream - 200 ml;
- dry yeast - 6 g;
- flour - 650 g;
- egg - 3 pcs.;
- sugar - 70 g;
- vegetable oil - 100 ml;
- salt - ½ tsp
To prepare a juicy meat filling, you will need the following products:
- minced meat (sviziny and beef) - 900 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- sunflower oil - 3 tbsp. l .;
- salt - 1 tsp;
- black pepper - ½ tsp.
In addition, egg yolk is recommended to lubricate the top of the pies. In this case, the products will turn out not only tasty, but also beautiful.
Yeast dough for baked pasties
The cooking process begins with kneading a delicious yeast dough on sour cream. Step by step it can be represented as follows:
- Pour 100 ml of warm milk into a tall glass or bowl. Add yeast and 25 g of sugar to it. Tighten the container with cling film and place in a warm place for 30 minutes. This time will be enough for the dough to come.
- In a deep bowl, combine sour cream, eggs, vegetable oil, remaining sugar and salt. Beat all ingredients at low mixer speeds until smooth.
- Pour the matched dough into the sour cream dough. Stir well with a whisk.
- Sift flour into portions in a bowl. It is important not to skip this step. When sifting, the flour is saturated with oxygen, as a result of which the dough is more fluffy and rises better.
- Knead the dough. This can be done using a powerful stationary mixer with a hook nozzle or manually. If necessary, it is allowed to add up to 50 g of flour. The dough should be smooth, soft, pleasant to the touch and well behind hands.
- Cover the bowl with the dough with a cotton towel and put in the heat to rise for 2.5 hours. You can place the dishes near the battery or send the dough into the oven, preheated to a temperature of 40 degrees.
Cooking Meat Filling
For pies, it is important that the dough is soft, tasty, airy. But it depends on the taste of the filling what the overall impression of the dish will be. It should be moderately juicy so that the products are well baked in the oven, but at the same time not dry.
The recipe for a delicious juicy meat filling for baked pies includes the following sequence of actions:
- Chop the onion into cubes, and grate the carrots on a coarse grater.
- Heat sunflower oil in a deep pan. Send onion first and fry until golden brown, and then carrots. Stew vegetables together for 5-7 minutes.
- Put minced meat in a pan. Ideally, if it consists of pork and beef, minced in equal proportions. You can use minced chicken, but then you need to take more onions, otherwise the filling will come out dry.
- Fry the minced meat with onions and carrots. In the process of cooking with a wooden spatula, it will need to be cut into smaller pieces directly in the pan.
- Add salt and black pepper to the minced meat and continue to fry it until cooked. If the filling tastes dry, you can pour a little broth or boiled water into the pan.
- Lumps may still remain in the minced meat. To get rid of them, you can skip the filling through a meat grinder or use a potato masher.
Forming and baking pies
When the dough has risen so well that it is already starting to “run away” from the bowl, and the filling has completely cooled, you can proceed to the next step. It is important to follow the correct sequence of actions:
- Divide the dough into pieces weighing 45-50 g. You can do this immediately or pinch it one at a time.
- Roll out each piece with a rolling pin, lubricated with vegetable oil if necessary.
- Put the filling in the center of the resulting cake (1-2 tbsp. L.).
- Pinch the edges of the dough. The seam must be made tight, because the dough rises very well. You can additionally walk along it with a rolling pin, and put the products on the baking sheet with the seam down.
- Cover the baking tray with pies with a towel and leave it in this form for 30 minutes.
- Preheat the oven to a temperature of 180 °.
- Shake the yolk of the egg with a fork and grease them with the dough pieces that have increased in size.
- Wait another half hour, and you can remove the baked meat pies from the oven. When the dough products have cooled slightly, you can serve them to the table with tea or just like that.
Meat pies stuffed with cabbage
The next version of the filling is especially popular in many families. Adding cabbage to the minced meat makes the pies more economical than with meat, but this makes them equally tasty. You can take them with you to nature, to work or just serve tea. Calorie content of 100 g of finished products from yeast dough is 277 kcal.
The process of making baked pies with meat and cabbage consists of the following steps:
- Make yeast dough according to the recipe described above. While it fits in a warm place, it's time to do the filling. Just need 1 kg of yeast dough.
- For filling, chop the onion into cubes.
- Finely chop the cabbage (400 g).
- Pass through a meat grinder 250 g of beef and pork pulp.
- Pour vegetable oil into a deep pan (3-4 tbsp. L.). Heat and fry the onion on it until golden brown.
- Put chopped cabbage in a pan. Salt and pepper immediately. Stew cabbage with onions under the lid for a soft condition.
- Add minced meat to the pan. Kneading it with a spatula, bring the filling to readiness. Transfer it from the pan to a plate and cool.
- At this time, divide the dough into pieces of the same size. Roll them out with a rolling pin, giving a round shape.
- Put a filling inside each workpiece. Cover the dough and put the pies with cabbage and meat one by one on the baking sheet, observing a distance of 1-1.5 cm between them.
- According to this recipe, products can not be set for proofing. That is why the pan immediately goes to the cold oven, and only after that the temperature is set to 180 °. While the oven is warming up, pies with cabbage and meat will have time to come up.
- From the moment the product temperature is set, 50 minutes are baked. But they can be prepared earlier - it all depends on the type and technical characteristics of a particular oven.
Tasty pies with meat and rice
The peculiarity of the pies prepared according to the following recipe is an unusual triangular shape. Well, you can choose the filling to your taste: at least potatoes, at least rice with meat. Baked pies according to this recipe should be prepared in this way:
- Knead the yeast dough and leave it to fit.
- Boil rice (¾ st.) Until cooked and cool.
- Chop the onion and fry in vegetable oil (3 tbsp. L.) Until soft.
- Minced pork meat (350 g) in a pan. Fry it with onions, constantly breaking the lumps, until tender, about 20 minutes.
- Add cooled rice to the minced meat. Season the filling with salt (1 tsp.) And black pepper (¼ tsp.).
- Form pies. To do this, roll the dough into a 5 mm thick layer. Using a glass, cut circles with a diameter of 8-10 cm. Put a tablespoon of the filling in the center of each piece. Next, connect the two opposite sides of the circle and pinch them. Attach a third to them. Pinch the resulting 2 holes, thus forming a triangle.
- Put the products on a baking sheet so that the seam is on top, and put it in the oven preheated to 180 °.
- After 25 minutes, triangular baked meat pies will be ready. You can call guests to the table.
How to cook open meat pies?
Dough products with meat filling can be formed in different ways. Many housewives prefer to leave pies open. According to them, thanks to the hole in the center, the juicy filling will not be able to tear the product from the inside, the seam will not burst, and the product will turn out to be beautiful and rosy.
Open meat pies baked in the oven should be prepared as follows:
- Fry the onion and minced meat stuffing (500 g) in a pan with vegetable oil. Add salt, pepper and other spices to taste. Cool the filling.
- From pre-cooked yeast dough, form buns weighing 40 g.
- Alternately lay out the cooled filling on each cake. Raise the edges of the dough slightly, as if forming corners, but so that the center of the pie remains open.
- Send the pies to the oven for 20-30 minutes, bake at a temperature of 200-220 °.
Quick meat and potato pies
Small, crunchy, slightly puffed inside patties will especially appeal to children. They turn out so tasty that you can safely cook a double portion.
Baked pies with meat and potatoes from quick yeast dough are prepared according to the following recipe:
- Melt 200 g butter and cool to room temperature. Pour 1 cup of milk to it, pour out 11 dry yeast, 25 g of sugar and add a pinch of salt.
- Introduce flour (3.5 tbsp) into the oil mass, after sifting it. Knead the dough, first with a spoon in a bowl and then with your hands on the table. It does not require lifting, so you can immediately proceed to the formation of products.
- Divide the dough into 6 parts. Work with each one in turn.
- Roll out part of the dough into a layer measuring 50x30 cm and a thickness of 3 mm.
- Along the long side, lay the filling of mashed potatoes, fried onions and boiled meat chopped through a meat grinder. Roll up the dough and pinch the edges.
- Using palm edges dusted with flour, make “cuts”. Thanks to this “sawing” of the roll, the edges of the pies stick together on their own.
- Put the products on a baking sheet and send it to the preheated oven. bake products for 30 minutes at 180 °.
Cooking in a dry pan: baked meat pies
The dough products prepared according to the following recipe are more reminiscent of peasant flat cakes. These are not traditional oven pies, but not fried, although they are cooked in a pan. A step-by-step recipe involves the following steps:
- First of all, you need to cook the filling. Peel potatoes (500 g), boil and mash it. Fry the minced meat (300 g) with vegetable oil, onion, cool a little, and again pass through a meat grinder. Combine the potato portion of the filling and the meat.
- Kefir (500 ml) is heated to a temperature of 40 °.
- Add soda and salt to it (½ tsp each).
- Beat the egg with a fork and combine with the kefir mass.
- Gradually introduce sifted flour. First, the dough will stick to your hands. But in addition, flour does not need to be added. The main thing is to knead it properly. After a while, the dough will become soft and begin to lag behind the hands.
- Melt 150 g butter in advance.
- Form a sausage from the dough. Cut it into small pieces the size of a matchbox.
- Using a rolling pin, roll out the dough in the form of cakes, put the filling inside and form a pie. Pinch the edges of the product.
- Using a rolling pin, roll the pie into a thin cake (up to 3 mm thick). In this case, you need to move from the center of the product to the edges. Strain excess flour.
- Fry the cakes in a dry frying pan on both sides until the dough is browned.
- Grease hot products with melted butter.
If we talk about how many calories are in a baked meat pie, cooked in a dry pan, then 100 g of the product contains 204 kcal.
Culinary Tricks and Cooking Features
Pies with meat or other fillings will turn out tastier if you cook them taking into account the following recommendations:
- It is important that the temperature of the milk does not exceed a temperature of 40 °. Otherwise, the yeast will die quickly, the dough will not work, and the dough will not rise. As a result, you won’t learn not lush pies, but flat cakes.
- To activate the yeast, the container with the dough is placed in a warm place, for example, in a bowl of heated water.
- The pies are evenly baked and will look appetizing if, during the molding of products, each piece of dough is weighed on the scales with an accuracy of one gram. For professional chefs, this step is a must. It saves time and effort.
- Juicy toppings very often result from pies. To prevent this, you need to qualitatively seal the seam with a "pigtail". Additionally, you can roll it with a rolling pin, and put the product on a baking sheet with the seam down.
- Before baking, patties can be greased not only with egg yolk, but also with milk or sweetened water. Products will turn out no less ruddy and mouth-watering.
- To reduce the calorie content of a baked pie with meat, the dough for it should be kneaded not in milk with butter, but in water with vegetable.