Cakes are a treat loved by many. It is cooked both in a pan and in the oven. Any pie from the filling consists of, for which a variety of products can be used, as well as dough. As for the test, it can be yeast, yeast-free, puff or cooked on a dough. If we talk about the filling for pies, then it is made from meat, fish, fruits, vegetables, cereals, herbs, eggs, as well as from other ingredients that may be in the refrigerator. In order to get the most delicious snack, you just need to choose the right combination of products.
Consider several options for very delicious toppings for pies, as well as the features of their preparation.
Features of the preparation of the filling
The filling, which is intended for small dough products, can be varied. That is why there are no general canons for its preparation. However, despite this, any cook who wants to bake pies at home must follow certain rules.
First of all, you must always remember that the dough, which is prepared for these small bakery products, has the property to bake very quickly. In this regard, it is necessary to choose a filling for pies that will not take too long to cook. For this, some products sometimes have to be pre-cooked, stewed or fried.
In the event that it is intended to use dry ingredients to fill the dough, you can add butter to them. This ingredient will make the contents more juicy and tasteful. In that case, if the output is liquid filling, then before laying in the dough, you can add 1-2 tablespoons of potato starch to it.
When choosing a filling, you should also consider what type of dough the products will be prepared from. In practice, if you plan to cook pastry, then you need to use a filler of fruits, caramel, as well as other sweetened ingredients. If the dough is fresh, then the best option is a mixture of ingredients that do not have sugar in their composition.
From cabbage
The filling for pies from cabbage is done quite simply, moreover, its cost is relatively small. To prepare a delicious filling, you need to take 600 g of white cabbage, clean it from unnecessary leaves and wash thoroughly. After this, the vegetable should be chopped with small strips, after removing the stalk. Separately, it is necessary to peel the bulb (or a couple of small heads) from the shell, as well as two carrots. Wash and grind the ingredients with a grater or knife.
In a hot frying pan with the addition of vegetable oil, carrots should be fried, and after a few minutes onions should be added to it. Together, vegetables should be fried for three minutes, after which cabbage should be laid to them. All together should be fried for five minutes, after which a small amount of water should be poured into the pan, cover with a lid and simmer the contents until it becomes soft.
Shortly before cooking, vegetables should be salted, add black ground feather to them, mix and remove from heat. If there is such a desire, among the spices you can also add cloves, allspice, as well as a small amount of chopped bay leaf.
The filling for the cabbage pies is ready, now it can be laid in the dough.
From the liver
Options for fillings consisting of offal are also very common. As a rule, beef or pork liver is used for their preparation.
To create a delicious filling for pies, you should take a pound of liver, wash it thoroughly, and also remove all unnecessary elements. It should be put on the stove in a saucepan, filled with cold water, and brought to a boil in this form. In the process of cooking, spices and spices must be added to the container with offal, which can give the meat product an unusual aroma and pleasant taste. Cook the liver for 20 minutes, then remove from the water and let it cool.
When the liver is cold, it must be chopped into strips and set aside for a while.
In a hot frying pan with vegetable oil, finely chopped 2-3 onions should be fried. When the onion gains an appetizing golden hue, add finely chopped parsley and dill to it. It should be noted that it is these ingredients that can make the filling for liver pies more juicy.
After cooking onions, it must be mixed with chopped liver. The filling is ready.
From meat
Meat filling is also very popular among housewives. However, in practice, many of them complain that it turns out to be very dry. How to fix it? Just do everything in exact accordance with the instructions given here.
To prepare the filling for pies in the oven, consisting of meat, you should take 250 g of beef and pork (you can replace 500 g of pork and ground beef from the store). Pieces of these types of meat should be passed through a meat grinder, and then add to them 50 g of finely chopped parsley. Also, salt, pepper and minced meat seasoning to taste should be sent there. The ingredients should be mixed until a homogeneous state is obtained.
In a hot pan, melt 100 g of lard. It should fry finely chopped onions, as well as a clove of garlic, which must also be pre-chopped in any convenient way. When the onion gets a beautiful golden hue, it must be sent to the minced meat and mix all the ingredients well. After this, the meat with onions must again be laid out in a pan and fry all together until they are ready. In order for the ingredients not to lose their juiciness, a small amount of meat broth or purified water can be added to them.
As practice shows, pies from yeast dough in the oven with the filling made in this way are very aromatic, juicy and, most importantly, tasty. They can be a wonderful decoration for any festive table and a pretty tight snack for lunch at work.
From fish
How to make a filling for fish pies? She is preparing very simple. For this purpose, you can choose any kind of marine product, but the most suitable option is mackerel. If river species are used, then the technology proposed below can be used.
To prepare the original and juicy toppings, you need to take 500 g of fish, previously cut into fillets. Pieces should be filled with cold purified water and put on fire. Pour a small amount of salt (to taste) into the saucepan with the product, as well as ground black pepper. The contents of the container should be brought to a boil, cook for 20 minutes, then remove the fish from the broth and let it cool.
While the fish cools and dries, you need to do the cooking of the remaining ingredients, which are also included in this recipe for the filling for pies. In a hot frying pan with the addition of a copious amount of vegetable oil, 2-3 onions should be fried, cut into thin half rings. After the vegetable takes on a golden color, it must be removed from the heat.
Separately, boil a hard-boiled pair of eggs. They must be cut into thin strips or cubes. Fish, which by that time also have cooled, also need to be chopped into cubes.
All prepared ingredients should be mixed in one bowl. To them you need to add salt and black pepper to taste, as well as 40 g of melted butter. The mass must be mixed, bringing it to homogeneity. The filling is ready.
From potatoes with mushrooms
Thus prepared filling has a great taste, and also turns out to be very juicy. You can make it from a minimum number of ingredients. This type of filling is ideal for yeast pastry pies.
The filling must be started by cooking the potatoes. To do this, take 500 g of tubers, wash them and boil in their uniforms. After it is completely ready, it is necessary to cool the vegetable, peel it and grind it with a blender or through a meat grinder. To it, you need to add half a glass of fat sour cream and mix well.
In a large frying pan with butter heated on it (margarine can also be used), finely chopped onion must be fried. When the vegetable has a golden hue, it is necessary to add fresh champignons (about 500 g), cut by plates. The ingredients must be fried until all the water has evaporated from the frypot. The resulting mass should be sprinkled with salt, pepper and also pour half a glass of sour cream. In this form, they must be put out for 5-10 minutes, covered with a lid.
After the components of the filling for the yeast pastry pies are ready, they must be combined in one mass and mixed until a homogeneous state is obtained. In practice, cooking takes a very large amount of time, however, judging by the reviews of housewives, this particular option for preparing filling with mushrooms is really worth it.
With rice and eggs
Such a filling is suitable for fried pies. It will take some time to prepare it, however, as practice shows, the results meet all expectations.
To prepare the filling for pies, it is necessary to sort out and rinse 200 g of rice. After this, it must be poured with a small amount of cold purified water and bring to a boil. As soon as this happens, you need to add a small amount of salt to the pan (to taste), and then bring it to readiness. When the cereal boils to the required state, it is necessary to drain excess water from it and add a small piece of butter (about 40-50 g) to the porridge. The mass must be mixed and left in this form under the lid for 15-20 minutes. Due to the fact that the main ingredient, which is part of the filling for pies with rice, will be completely ready, in the process of frying it will be necessary to pay attention only to the state of readiness of the dough.
Separately, it is necessary to boil hard-boiled 4 chicken eggs, then cool them, peel them and cut into small cubes. To the eggs, add the chopped feathers of green onions (to taste), as well as rice.
In practice, pies cooked with such a filling turn out to be very satisfying, juicy and insanely tasty.
With cottage cheese
This filling for pies from yeast dough is great for products whose recipe involves baking in the oven. To prepare a delicious filling, melt in a water bath (or over low heat) half a pack of butter (100 g), then mix it with half a glass of sugar, bring to uniformity and allow the mixture to cool.
In a separate bowl, beat a couple of egg yolks with a whisk. After that, they should be combined with butter and sugar.
To prepare the filling, you need to take about 600 g of cottage cheese (it is better to take one that has a high fat content) and grind it through a sieve so that all existing lumps are eliminated. The resulting mass should also be sent to the remaining ingredients and mixed.
Culinary experts with experience recommend using this type of filling before putting it in the dough, put it in the refrigerator for half an hour - so it will be denser.
With cheese
As you know, boiled chicken eggs and cheese are a wonderful combination in itself. The ingredients complement each other very harmoniously in various salads and casseroles. If you make a filling for pies with egg and cheese, you can pleasantly surprise your household and all invited guests.
To create it, you need to take 250 g of hard cheese and grate it on a medium grater. To it should be added finely chopped greens of dill and parsley (about 50 g).
Separately, it is necessary to cook hard-boiled pair of chicken eggs, the field of which to cool them, peel and grate.
After all preparations are completed, you need to combine the ingredients in one bowl, add to them the necessary amount of salt, black pepper, as well as a tablespoon of sour cream (can be replaced with mayonnaise). All components must be mixed until homogeneous, after which the filling will be ready.
With peas
The ideal filling for yeast pastry patties is the one made on the basis of peas. The process of its preparation is quite long, however, fans of this filling will be delighted with the mass prepared according to this recipe.
To create a pea filling for products, you need to take 200 g of dry peas and soak it in cold water. It is best to do this at night if cooking is planned for lunch or in the morning. In the event that soaking has not been carried out, a rather lengthy cooking of the ingredient remains.
After the peas swell, you need to change the water to more fresh and put the pan on the fire. It must be boiled in salted to taste water until the peas are soft. After this, the pan must be removed from the fire, drain excess water from it, and then grind the contents to a puree state using a blender.
In a pan, fry the finely chopped onion head, for which you can use vegetable oil. When the vegetable acquires a pleasant golden hue, it must be removed from the heat and sent to the chopped peas. Culinary experts note that this particular ingredient gives the filling a juiciness.
With potato
Among lovers of pies there is also a considerable number of fans of potato filling. You can cook it in a fairly simple way using a minimal set of ingredients.
To create a gentle filling for pies with potatoes, you need to take six medium-sized tubers, peel them, wash and boil in salted boiling water until fully cooked. When this happens, drain the water from the potato and add the chicken egg to it. Also, add a small amount of black pepper (to taste), finely chopped dill and a piece of butter (about 60-70 g) to the pan. To these ingredients, pour the milk preheated on the stove. After that, all components should be crushed using a blender. Ultimately, you should get a gentle and airy mass. After it cools down, it can be laid in the dough. This filling can be used to make pies from any kind of dough and in any way.
If desired, you can add any other ingredients to the potato that will be combined with it: onions, liver, meat, fish, mushrooms, etc.
Custard filling
Fans of sweet cakes can try making homemade custard filling. It is great for making pies made from puff pastry.
To create it, you should take a glass of sugar and add a bag of vanillin to it. To these ingredients, you need to add a couple of fresh chicken eggs and thoroughly beat all the components with a mixer. When the mass becomes homogeneous, it must be put in a water bath and start heating. After it starts to become hot, you need to start whipping it again, gradually pouring milk (2.5 cups). At that moment, when the formed mass begins to make squelching sounds, it is necessary to stop the cooking process, remove the container from the heat and cool the finished cream.
Practice shows that a large number of questions arise when it becomes necessary to wrap the filling in the dough. As a rule, it begins to spread in all directions. That is why most culinary experts recommend cooling it in the refrigerator before laying the filler in the dough. Some enterprising housewives lay it out in small pieces in tins, freeze it and then firmly wrap it in dough. During the thermal treatment, the mass melts and fills the entire space inside the pie.