In this article, you will learn how easy it is to make delicious meat pies! Several step-by-step recipes with photos and videos, filling options, as well as various useful tips and notes to help you make these pies just magical!

The essence of the proposed pies is open (unbuttoned), baked in the oven. Outside the dough (with or without yeast), but inside juicy filling from meat (minced meat) with all sorts of additives: rice, potatoes, mushrooms, cabbage, onions, etc. Most importantly, the filling is really juicy!

Such pies are served as a tasty addition to soups and broths, and just as an independent dish, because the pies are very satisfying.

What will we have from meat? Both traditional (beef, pork, lamb) and poultry (chicken, goose, turkey). Yes, I consider chicken to be meat, and therefore I will add a recipe to this article. Of course, there are no rigid frameworks here, and in each version you can replace one product with another, more beloved or familiar.

Recipes

Chicken pies

Classic pies with chicken and rice on yeast dough. Simple, satisfying and tasty.

I advise you to use chicken breast(fillet).

Ingredients:

• Wheat flour - 420 g.
• Milk (or kefir) - 130 ml.
• Butter (or margarine) - 100 g.
• Dry yeast - 1-1.5 tsp;
• Sugar - 1.5 tbsp. spoons;
• Salt - 0.5 tsp;
• Chicken breast - 800 g.
• Rice groats - 100 g.
• Onions - 1 pc.
• Egg - 3 pcs.
• Black pepper - 2-3 pinches;

Preparation

First, knead the dough. Add yeast and a teaspoon of sugar to warm milk, mix well and wait 10-15 minutes.

Grind soft butter with two eggs, the remaining sugar and two pinches of salt. Pour milk here and stir again.

Pour flour into the liquid mass, knead first with a spoon, and then with your hands. Roll the soft homogeneous dough into a ball and put in a warm place, covering with a towel. Let it rise for at least half an hour. In the meantime, let's prepare the filling.

Rinse the rice several times with water, then fill it with two glasses of water, put it on the stove and cook until tender. It does not have to be crumbly, as you wish. The water can be slightly salted.

Cook the chicken in the same way until cooked on another burner. Then we take out the breasts, remove the bones and cartilage, then finely chop.

Combine cooked rice, chopped onion and boiled chicken. Although, the onion can be pre-fried in oil until golden brown, it will turn out to be more aromatic. Add a little black pepper to the filling for piquancy.

Modeling and baking

Divide the dough into identical lumps, roll them into flat cakes with a rolling pin. Put the chicken filling in the center. We sculpt pies, leaving a hole in the middle.

Grease a baking sheet with vegetable oil, put pie pies on it. Preheat the oven to 180-190 degrees.

Take the remaining egg and separate the yolk. Coat the pies with whipped yolk and close them in the oven for 20-25 minutes.

Some changes can be made to this option. You can skip boiling the chicken, just chop it finely and add it raw to the filling. But in this case, the baking time will increase to 35-40 minutes.

Boiled rice can be substituted with chunks of boiled or raw potatoes.

By the way, be sure to try it! There you will find a similar selection of step-by-step recipes.

Pies with meat and vegetables

As the name implies, the filling will consist of minced meat and the amount of vegetables: carrots, onions and green onions. And so, outwardly, these pies, well, practically do not differ from those in the previous recipe.

Ingredients:

• Flour - 320 g.
• Dry yeast - 1 tsp;
• Milk (or water) - 190 ml.
• Salt - 1 pinch;
• Sugar - 1 tsp;
• Vegetable oil - 30 ml.

• Minced meat - 360 g.
• Onions - 220 g.
• Carrots - 220 g.
• Green onions - 50 g.
• Fresh dill - 50 g.

How to cook

1. By tradition, we start by kneading the dough. Stir yeast with sugar and salt in warm milk. After 10 minutes, pour this milk into the flour, stir, then pour in the vegetable oil. The dough immediately becomes less sticky. Knead until smooth. The dough should now rise - 30-50 minutes is enough.
2. Peel carrots and onions, wash, then grate. Pour a little oil into the pan, put the carrots and onions, fry until half cooked (soft).
3. In a separate frying pan, fry the minced meat until tender, transfer it to the vegetables and simmer this mass for another 10 minutes.
4. Salt, pepper, add chopped herbs. Mix well - the filling is ready! Let's go back to the test.
5. Pull out the dough and divide into 10 equal pieces, roll them out thinly. Spread out the filling and sculpt pies. Don't forget to leave a hole in the center to make the pie look like a boat.
6. Heat the oven to 180 degrees. Place the pies on a greased baking sheet and bake for about 35 minutes.

Puff pastry pies with minced meat

This is a lazier recipe for those who don't like to waste time. We take the dough already ready and, unlike the previous recipes, puff. Whether by leaps and bounds it will be or not - it doesn't matter.

Minced meat can be used both beef and chicken. Oh yes! The filling itself is additionally flavored with pieces of boiled eggs. Maximum satiety!

Ingredients:

• Puff pastry - 550 g.
• Minced meat - 500 g.
• Salt and black pepper - 0.5 tsp each;
• Chicken eggs - 3-4 pcs.

Preparation

1. First you need to defrost the dough.
2. Fill the eggs with water and cook. Fry the minced meat in oil until tender, add salt and pepper to it.
3. Peel the eggs and either grate or finely chop. Mix eggs with minced meat.
4. Roll out the dough and divide into equal rectangles. Put a couple of spoons of the filling in the center of each. We pinch along the edges, forming a pie, similar to a rook.
5. Cover the baking sheet with parchment, put the pies on it. We put in an oven preheated to 200 degrees for 20-25 minutes.

Pies with meat and cabbage

For lovers of cabbage, I can advise this option. Meat soaked in cabbage juice starts to smell just divine!

Ingredients:

For the dough:

• Flour - 600 g.
• Eggs - 2 pcs.
• Margarine - 80 g.
• Dry yeast - 1 tsp;
• Milk - 250 ml.
• Sugar - 1-2 tbsp. spoons;
• Salt - 0.5 tsp;

• White cabbage - 500 g.
• Minced meat (beef and pork) - 240 g.
• Salt - 3 pinches;
• Pepper - 3 pinches;
• Oil for frying and greasing;

Preparation

Heat the milk slightly, add dry yeast to it and mix.

Beat the melted margarine with eggs, sugar and salt.

Combine the egg mass with milk. Add flour in small portions, stirring constantly. Knead an elastic dough and let it brew for 35-50 minutes.

Fry the minced meat in a little oil until tender.

Simmer chopped cabbage with salt and pepper separately. Simmer over medium heat until softened. Add minced meat, salt and pepper to the cabbage. Stir and simmer for another 5 minutes until the excess liquid evaporates.

Knead the dough and divide into equal balls. Roll them into tortillas. Spread the filling in them and sculpt pies. Can be made triangular, can be classic elongated. The main thing is that there is a hole on top.

Put on a greased baking sheet and put in a hot oven (190 degrees) for 30 minutes until a delicious blush.

Option with mushrooms

Laziness, something to write a recipe, featuring a couple of culinary touches. Let's do this: remove the cabbage from the previous manual, but add 500 g of mushrooms and 150 g of onions.

Finely chop the mushrooms and fry in vegetable oil until half cooked. Add chopped onion, stir and fry for another 10 minutes until soft.

Everything, mix with fried or fresh minced meat and add to the pies.

• 5 minutes before readiness, you can pour 1-2 tablespoons of some kind of broth into each pie. It can be broth or vegetable broth.
• Meat can be added not only in the form of minced meat, but also in small pieces. The baking time will then be 40-50 minutes at a temperature of 180-190 degrees.
• But what about cheese ?! Add grated cheese to the filling. He will give new notes of aroma.
• I advise you to take a look at.

Sift the flour several times. Dissolve yeast in warm milk, add 1 tbsp. l. sugar and flour, stir and set aside for 30 minutes, until the mixture is foamed. Then add the remaining flour, softened butter, lightly beaten egg and salt. Knead the dough to uniformity, place in a saucepan and cover with a towel. Put in a warm place for 1.5–2 hours. When the dough rises, knead it and return to heat for another 1 hour.

Wash the meat, dry it and cut into small pieces. Heat vegetable oil in a frying pan and fry the meat, 12 minutes.

Finely chop the boiled eggs. Pass the fried meat through a meat grinder, mix with eggs. Season with salt and pepper.

Roll out the dough into a thick rope on a floured table, divide into 15–20 pieces. Roll a ball from each part and let it distance, 10-15 minutes. Then use your hands to form round cakes with a thickness of 4–5 mm from the balls.

Place 1-2 tbsp on each cake. l. filling, having previously molded it into a small roller.

Connect the edges of the cake and pinch, leaving the middle of the pie open. Place the pies on a greased baking sheet at a distance of 5 cm from each other, let stand for 15 minutes. Brush with a lightly beaten egg and bake for 15–20 minutes. at 200 ° C. Remove the finished pies from the oven, set aside for 15 minutes. Then put a piece of butter in each pie and pour in 1 tbsp. l. broth.

Pies with meat is an old dish related to Russian folk cuisine. The dish, the main ingredients of which are pork, flour, water and yeast, turns out to be very satisfying and very tasty. Pie is a kind of pie that is baked in the shape of a neat boat with an “open hole” on top (hence the name).

A distinctive feature of baking this type of pies is that hot meat broth is poured into the left hole during baking. This is necessary in order for the pies to turn out to be especially juicy, with a bright, rich taste.

Step by step recipe

Cooking pies with meat:

1. Prepare the dough. Dissolve instant yeast in warm sweetened water (no more than 35 0 С). After a frothy "cap" forms on the surface, add salt, eggs and sifted wheat flour. Knead a homogeneous dough, cover it with a towel and set aside in a warm place - the dough needs to fit properly. After the dough comes up, knead it. This procedure must be repeated three times (takes about 2-3 hours);
2. During the time until the dough "comes up", start cooking meat filling for future pies. Boil the pork tenderloin in a little salted water. Then pass the meat through a meat grinder with a fine wire rack. Fry finely chopped onion in a little vegetable oil. Connect minced pork with fried onions, salt and pepper (determine the amount based on your own taste preferences);
3. Put the dough on a work surface, dusty with a small amount of flour. Divide it into equal pieces, rolled into balls. Roll each ball into a cake. Place the meat component in the middle of the tortilla and gently join the edges of the dough, forming a boat. Important! Do not pinch the middle of the product - be sure to leave a hole for the subsequent filling of the pie with broth (remaining after boiling the tenderloin);
4. Place the formed boats on a greased baking sheet, brush with beaten egg yolk and send to an oven preheated to 180 ° C for 25-30 minutes;
5. Freshly baked pies must be filled with a small amount of hot meat broth through the left hole and immediately served.

Pie with meat and potatoes

Pie is one of the most common types of homemade baked goods. It can be cooked with a variety of fillings, but the favorite among most families is meat and potatoes. Pies with this filling turn out to be quite tasty and satisfying (and, moreover, not too expensive).

Ingredients:

• premium flour - 3 glasses;
• instant yeast - 2 tsp;
• sugar - 2 tablespoons;
• salt - 1 tsp;
• vegetable oil - 5 tablespoons;
• pork (pulp) - 300 g;
• potatoes - 4 tubers;
• ground black pepper.

Cooking time: 3 hours.

Number of kcal per 100 g: 269 kcal.

Preparation:

1. Dissolve granulated sugar in heated water (35-40 0 С). Then add dry yeast and leave until activated (a characteristic foam appears on the surface). Add salt, vegetable oil and sifted flour. Knead a homogeneous dough and, covering it with a towel, put in a warm place (during the approaches, the dough must be “kneaded” several times);
2. Prepare the filling for the pies: boil the meat, and then grind it using a blender. Chop the potatoes as small as possible and mix with the meat passed through a meat grinder. Pepper and salt as desired;
3. Form several cakes of the same size from the dough and put the prepared filling in the middle of each. Gradually tucking the edges, form a boat, while leaving a free center (without pinching it);
4. Lubricate the products with water (to prevent cracking) and send to bake in an oven preheated to 190 0 С;
5. After 30-35 minutes, the pies will be completely ready for use. But to complete it, be sure to fill the pies with meat broth (through the hole left).

How to make lazy meat pies

If you want to surprise your loved ones with delicious pastries, but do not want to bother with cooking for a long time, then we bring to your attention a recipe for lazy meat pies. A minimum of efforts, and the result is simply "lick your fingers"!

Required Ingredients:

• ready puff pastry- 1 pack;
• beef - 600 g;
• leeks - 2 pcs.;
• salt pepper.

Cooking time: 1 hour.

Caloric content per 100 g: 267 kcal.

Cooking a dish:

Such use of pies is considered correct: first, a piece of the product is bite off, and then, "picking up", the hot broth is drunk.

Pie recipes are a great opportunity to show your culinary talent. Depending on which dish they are served with, the filling of the product is also selected. Fried mushrooms and oyster mushrooms, potatoes, chicken, fish, meat and sausage products, pumpkin, buckwheat, rice, cabbage, onions and eggs are used. In some cases, cottage cheese and cheese are used. The hole at the top of the finished product is needed to add butter or broth.

The five most commonly used ingredients in recipes are:

This makes the finished treat juicy - it will have a rich, intense taste and aroma. Be sure, even sophisticated gourmets will give you a grateful smile! You can prepare this dish for a simple family dinner or for festive table... It will always be interesting for both a beginner and an experienced chef to experiment with traditional recipes or learn something new for themselves by looking at the tips of enthusiastic hostesses on the Internet. Households will surely appreciate the treat!

Rastegay is a dish of Ukrainian and Russian cuisine, this is how baked pies are called according to the way they are decorated. They are pinched with a seam up along the edges, and in the middle they are left open, it turns out, as it were, an “unbuttoned” pie or, in short, a pie. This is done so that after baking, broth, fish or meat, or melted butter can be added to these holes. In this case, they turn out to be juicy and rich in taste. This is an insanely aromatic and completely self-contained dish, and it looks incredibly delicious. They make them out of inconvenient yeast dough with different types of fillings. I offer you options for recipes for meat filling.

Pie with minced chicken

Oven, stove, knife, frying pan, saucepan, spatula, whisk, bowl, saucepan, meat grinder, spoon, bowl, baking sheet, kitchen towel, parchment paper for baking, kitchen brush, rolling pin.

It is better to twist the minced meat at home yourself. This way you can be sure of its freshness and quality. It is better to buy chicken fillet in the supermarket by weight, where it is stored in refrigerated display cases, and there is at least some guarantee of its freshness, which is difficult to expect from goods purchased in spontaneous markets. Better yet, buy fillets in branded packaging, which indicates the exact date of packaging and shelf life.

Ingredients

Preparation

1. We wash and clean from the film 300-400 grams chicken fillet... We cut into large pieces and pass through a meat grinder.
2. Boil 1/2 cup rice in a saucepan. Let it cool down.
3. In a saucepan, boil 5 chicken eggs hard-boiled. Then we cool, pouring them with cold water, and peel them. Cut into cubes and pour into a bowl.
   
   
4. Put a frying pan on the burner and melt 30 grams of butter, put the minced meat on it. Add 1 teaspoon of salt and a pinch of black pepper and mix well. We fry it and stir it quite often. Remove the minced meat from the stove and let it cool.
   
   
5. Cut one onion into small cubes and finely chop a bunch of dill. We send it to the egg bowl.
   
   



6. When the minced meat has cooled down, add it to the filling in the same bowl. Add the remaining black pepper, a teaspoon of salt, a tablespoon of dried paprika and a teaspoon of ground coriander.
   
   
7. Pour 50 grams of flour onto the working surface, take the dough and divide it into equal parts (by about 9-10) and roll each into an oblong cake. Add the remaining flour as needed. We make them quite dense, because thin ones can break during the baking or sculpting process.
   
   
8. Cover the baking sheet with parchment paper, pour 2 tablespoons vegetable oil and evenly grease the entire baking sheet with a brush.
9. Put the filling in the center of the prepared cake, about 1-1.5 tablespoons and pinch the edges of the cake, leave a small hole in the center.
   
   



10. We break up egg and separate the yolk from the protein into a bowl. Beat the yolk with a whisk and brush the pastry dough with a brush.
    
    
11. Cut 30 grams of butter into small cubes so that there is enough for all the pies and put these slices of butter in the center of the pie, on the filling.
    
    
12. Preheat the oven to 180 ° C and set the pies to bake for 15-20 minutes, the time depends on the characteristics of your oven.
    
    
13. When the pies are golden brown, take them out of the oven and cover with a kitchen towel. Let stand for 25-30 minutes.
    
    

Video recipe

In this video, you will see the process of making chicken pies and get the information you need on how to prepare and sculpt them.

Pies with minced pork

Cooking time: 60 minutes
Servings: 10.
Kitchen appliances and inventory: stove, oven, meat grinder,
cutting board, frying pan, knife, bowl, bowl, spoon, whisk, baking sheet, rolling pin, parchment paper, kitchen brush, wide dish.

For minced pork, it is better to take a shoulder blade. The meat of this part is of the highest quality, it is soft and tender, it contains subcutaneous fat, but at the same time it is not too fat.

Ingredients

Preparation

1. We put the pan on the fire and put the ground bacon on it to melt the fat. Fry, stirring occasionally, for about 10 minutes.
   
   
2. Peel and coarsely chop 200 grams of onions (about 2 large or 3 medium onions) in half rings, add to the bacon. Fry until transparent.
   
   
3. When the onion is almost ready, pour the minced meat into the pan.
   
   
4. Add 1/2 teaspoon salt, teaspoon pepper mixture, 1/2 teaspoon ground coriander and stir. Do not fry the minced meat, remove it from the heat when the meat is ready, but there is still juice at the bottom of the pan. We leave to cool it down.
   
   
5. When the minced meat has cooled, we twist it through a meat grinder. The filling should be juicy and easy to form, if it still turns out to be dry, add the juice left over from frying the minced meat. Add 1/2 teaspoon of marjoram to the minced meat and mix.
   
   
6. We take the dough and divide it into parts, each weighing about 100 grams. You should get about 10 pieces.
   
   
7. Cover the baking sheet with parchment paper, pour 30-35 grams of vegetable oil and evenly lubricate the surface with a brush.
8. Roll out the pieces of dough into an oblong (oval) cake, as a result, you should get boat-shaped pies.
   
   
9. Put 80 grams of minced meat in the middle of the cakes, evenly level it with a spoon throughout the dough, leaving an indent of 2-3 cm from the edge.
   
   
10. We pinch the dough, starting from the edges, and leave the middle not cobbled together.
    
    
11. We spread the pies on a baking sheet. Let them stand for the dough to come up.
    
    
12. We break the chicken egg and separate the yolk from the protein. Beat the yolk with a whisk in a bowl and brush the pie dough with it.
    
    
13. We put in an oven preheated to 200 ° C and bake for about 20 minutes until golden brown.
    
    
14. We take out the finished pies from the oven and let them cool. We put it on a dish.
    
    

Video recipe

In this video, the recipe for making the filling for the pies is described in great detail, after watching it you should not have any additional questions.

Innings

Serve pies better warm although cold they are tasty too, but warm filling tastes better. Eating them hot is also not worth it, hot dough is hard for our digestive system.

Pies served with all sorts of soups and broths... The tender dough melts in the mouth, the filling brings the richness of the taste to the sum, and the hot soup or broth just adds and enriches the taste.

• The hole should not be left large to keep the filling juicy.
• After the dough is greased with yolk, it is advisable to leave the pie to dry, then it will turn out even more beautiful and rosy.
• During baking it is better not to open the oven, otherwise the dough may not rise and will be knocked down.

There are many recipes for this dish: in addition to minced meat, pies are prepared with fish filling, and one of such delicious recipes, in my opinion, this, this is very unusual dish, they turn out to be insanely tasty and juicy. When preparing pies, no less importance should be attached to the dough for them. The recipe will definitely come in handy. It turns out to be soft, pliable, with sourness. You can make and, it also works well for these pies.

I really want you to try making pies, you will definitely appreciate their taste and, I hope, this dish will become traditional for your family. Be sure to leave your impressions of the cooked pies in the comments. Or maybe you have your own ideas for adding to the filling or dough?