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Diet fillings for pies in the oven. Types of fillings for pies are simple and tasty

The hut is red not in its corners, but in its pies.
Folk saying

Pies were originally a festive food; even the name comes from the word “feast”. Over time, pies became commonplace: people took them with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than mom’s homemade pie. The cub can have a snack for school and can be taken to work. A good pie is not only an airy soft dough, but also a delicious filling. Poorly prepared pie fillings can ruin the whole project if they turn out to be too dry or too runny. There are several rules for preparing excellent, delicious fillings for pies and pies, but first, a little about the principles of preparing the base, the pies themselves.

. The dough for pies and pies must be “live”, that is, sour, yeast, sourdough or prepared with sour cream, yogurt, whey, mash or beer. True, both puff pastry and unleavened dough look good in pies.
. You can add rye flour, second-grade flour or bran to the pie dough - this will not only improve the taste, but also add benefits to your pies.
. Vegetable oil is added to the dough for pies with vegetable and fish fillings, for pies with meat - beef kidney fat, for kulebyak and poultry pies - butter and ghee.
. Less eggs and butter are placed in the dough for unsweetened pies, kneading fairly stiff dough to make pies with plenty of filling and a thin, dry crust.
. The dough for sweet pies is more rich, fluffy and thick, since the sweet filling tends to eat away at the dough.
. The dough must rise at least twice, and each time it must be thoroughly kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the bottom layer of dough to rise well and bake, the dough for a closed pie must be divided into two unequal parts, with the larger part placed down, the filling placed on it and closed with the smaller part.
. For kurniks and kulebyaks, which use 2-3 types of fillings, it is important that the bottom layer of dough does not get wet, so the fillings in these pies are placed in layers, layered with thin pancakes. In this case, it is advisable to place a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are placed in pies boiled or fried, previously cooled. The only exception is the filling made from raw fish, in which case the baking time is approximately doubled.
. Pies can be open, closed and semi-closed (lattice). Meat filling, fish, poultry, mushrooms, eggs, rice and onions are commonly used in covered pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to add a little salt to the filling - this is done so that the finished pies do not seem bland.
. It’s good to add a little starch to the filling for sweet pies so that it doesn’t spread or leak out.

Pie fillings can be very different. Traditional fillings for Russian pies are usually prepared from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern housewives love to prepare complex fillings so that they are not only tasty, but also healthy, nutritious, and so as to surprise everyone. We bring to your attention several recipes for delicious fillings.

Boiled beef filling. Boil the meat until half cooked and cut into pieces, as for goulash. Under no circumstances should you pass boiled meat for filling through a meat grinder; this will make the filling dry, and the dough underneath, on the contrary, will be raw and unbaked. Fry pieces of meat in rendered beef lard with plenty of onion, chop with a knife, add pepper, nutmeg, and salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.

Pass the meat through a meat grinder, mix with fried onions, fry in a frying pan, add salt. Season with pepper, parsley, add chopped hard-boiled eggs. You definitely need to add some kind of sauce, cream or strong broth to this filling so that it doesn’t dry out. This filling is good for pies and pancakes.

Chicken and cheese filling. Cut the breast or all the chicken meat as finely as possible, simmer lightly in butter, add onion, pepper, salt, and cool. Mix with grated cheese.

Chicken stuffing with potatoes, canned peas and corn. Boil the peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, and chop finely. Peel the sweet pepper, finely chop it, rinse the greens and also finely chop them. Mix pieces of chicken, herbs, peppers, potatoes, add peas and corn, salt if necessary, add pepper and a raw egg, mix well.

Fish fillings can be very diverse: fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.

Herring filling with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onion through a meat grinder. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.

Clean fresh fish from bones, rinse and mince. Finely chop the onion and fry in vegetable oil. Wash the greens and chop finely. Mix minced fish with herbs and onions, add raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.

Salmon filling. Cut the prepared lightly salted fish into thin slices. In a blender, beat processed cheese, sour cream, lemon juice, chopped dill. Lay out the filling in layers - first the cream cheese, then slices of fish on top. You can use salmon. This filling is ideal for pancake pie.

Fish and rice filling. Cut any fish fillet into pieces, place in a pan and simmer with a small amount of water and vegetable oil. Grind the finished fish, mix with boiled fluffy rice, add a little white sauce, salt and pepper, add chopped herbs. Mix well.

Fried fish filling. Mash the fried fish fillet with a masher, mix with onion, pepper and salt, add herbs.

Raw fish filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and mash thoroughly with a wooden masher. The layer of this filling should not be more than 0.5 cm.

Filling with whole raw fish (flounder). Remove the entire fillet from the flat fish, place it in the pie without cutting, sprinkle with salt and pepper. You can put fried or raw onions on top.

Red salted fish filling. Cut the fish into thin slices and place in the pie on top of the buckwheat or rice porridge filling or between two layers of filling. Don't skimp on the seasoning!

For Russian pies, they should be crumbly and contain a lot of butter so that the pies are not dry. Rice and millet can be cooked in milk. Fried onions, hard-boiled eggs, and mushrooms are added to the buckwheat porridge filling. You can add fried onions, hard-boiled eggs and mushrooms to the rice filling if the filling is not sweet, or raisins, dried apricots, sugar, and a raw egg for sweet pies. Cottage cheese and pumpkin are added to the millet porridge filling.

Mushroom pies are very tasty and satisfying.

Salted mushroom filling. Finely chop the salted mushrooms, add fresh chopped onions and vegetable oil.

Dried mushroom filling. Soak dried mushrooms, boil, finely chop, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, rinse, chop and fry until half cooked in oil, add salt and cool. Cut the cheese and apple into small pieces, peel the pepper and cut into thin strips. Mix all. This filling is also suitable for making pancakes.

. Wash fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt and pepper.

Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.

. You can prepare pies with fresh, stewed, sauerkraut - according to the season and as desired. Chop fresh cabbage finely, add salt, and let stand for at least an hour. Then lightly squeeze out the juice, add butter, finely chopped eggs and consume immediately. You can first simmer the cabbage in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onion, herbs, ground black pepper and mix with chopped eggs. Squeeze the sauerkraut, chop finely, simmer a little, add onions and mushrooms.

Sorrel filling. With this filling you can make delicious pies with a sweet and sour filling. Wash, sort, finely chop fresh sorrel and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from spreading, you can add a little starch to it.

Dried bird cherry filling. Grind the dried bird cherry into flour in a coffee grinder, boil it in a small amount of boiling water to form a thick dough-like mass, add sugar or honey.

Dried apricot filling. Sort the dried apricots, rinse, add boiling water, and boil a little. Place on a sieve, cool, chop finely, mix with sugar.

Poppy seed filling. Rinse the poppy seeds well, add to boiling water, and boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or mince them 2-3 times, add sugar or honey, a raw egg and mix.

Carrot and raisin filling. Chop carrots and simmer in milk. Place on a sieve. Add raisins. You can add hard-boiled, finely chopped eggs and salt, then the filling will be unsweetened.

. Rinse any dried fruits well, pour in a small amount of boiling water and steam. Chop finely, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, cool. Can be mixed with a small amount of fluffy rice.

Jam filling. You can use any jam for the filling. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made into lattice shapes, and spices are added: for stone fruit - star anise, for apple - cinnamon.

Raw apple filling. For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and seeded, cut into flat slices, sprinkled with powdered sugar and cinnamon and allowed to stand for 15-20 minutes. This filling is good for puff pastry pies.

Pies with cheese You can make them from any type of cheese, but with feta cheese they are probably the tastiest. To do this, the cheese is crushed, mixed with butter and finely chopped green onions.

As you can see, the popular saying “You can wrap everything in a pie” did not appear in vain. Pie fillings can be made from almost any product. Your imagination and love can create a wonderful treat, healthy and tasty, from an ordinary dish. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, hearty mother’s pie.

Larisa Shuftaykina

Any table can be decorated with a slide delicious rosy homemade pies. You can use a variety of fillings - vegetable, cottage cheese, fish, meat, cereal. The most delicious filling for pies, according to many, is meat filling. Try mixing minced meat with mushrooms, potatoes, rice, eggs, cabbage. In this material we will share with you the secrets of making delicious pies in a hurry. With the help of the recipes presented below, even a “dilettante in the kitchen” can easily prepare the filling correctly and bake delicious, golden-brown pies at home!

Every family has traditions and tastes familiar from childhood. For example, we remember what delicious fillings our mothers and grandmothers prepared for pies. Childhood memories become especially strong when around the kitchen the aroma of hot baked goods from the oven wafts. Check out the collection where we have prepared the best filling pies recipes for you. Treat your loved ones with homemade baked goods.

Pies are not only fried, but also baked. In the oven, the pies turn out especially fragrant and tasty. In any case, the pies should first be molded. If you decide to bake pies in the oven, then take out the largest metal baking sheet that you have in your house. Grease it with a thin layer of butter or vegetable oil.

Pies with egg and cabbage (recipe photo below). My daughter thinks this is the most delicious filling for pies. It is not at all difficult to prepare. It is enough to mix fresh, stewed or sauerkraut with finely chopped eggs. If necessary, you can add salt. A little cheese will add a piquant taste; grate it on a fine grater. Place the filling inside the pie, now you can fry! Filling with egg and cabbage will be very tasty for adding to large pies..

Pies with stewed cabbage. Slice smaller cabbage, add salt and remember a little with your hands. Delicious fillings for pies using stewed cabbage are very popular. Pour a little vegetable oil into the frying pan, add cabbage, add a glass of water, and place over medium heat. Simmer the cabbage until all the liquid has evaporated.

Pies with meat and rice. Recipes for mince pies often mention minced meat and rice filling. Pure ground meat is quite expensive. In order to make pies more budget-friendly, you can add a little rice to the meat. The proportion is as follows: half a kilo of meat - half a glass of rice. Boil the rice and add a little salt. Prepare minced meat with onions, passed through a meat grinder. Mix meat and rice - the filling is ready. If you want to make the pies cheaper, add more rice.

VERY TASTY FILLING FOR PIES (ONION, EGG)

The filling for pies made from eggs and onions is very popular in our country. Many people love these pies. The filling for the pies, which contains onions and eggs, is not difficult to prepare. Below is a recipe for making pies and filling for pies with fried onions and eggs.

Half a kilo of puff pastry, 300 grams of green onions, 2 boiled eggs, a little salt, a couple of tablespoons of vegetable oil.

Wash the green onions, shake off the water, and chop finely. Pour oil into a frying pan, add onion and fry it until volume is reduced by 3-4 times. Grate the boiled eggs on a coarse grater. All that remains is to mix the onions and eggs.

Green onion pies filling for both children and adults. To do this you will need 5-6 boiled eggs, a bunch of fresh green onions, and a little salt.

Boil the eggs, peel them, crush them into fine crumbs with a fork. Add green onions here. Pepper and salt. Mix thoroughly, now you can cook the pies!

HOW TO PREPARE FILLING FOR CABBAGE PIES (PHOTO RECIPE)

Take a small head of cabbage. About 500 grams of chopped leaves will be enough. Boil 2 eggs.

Next, place a deep frying pan on the fire, pour milk (2 cups) into it and bring to a boil. Add the cabbage here, cover with a lid and leave on high heat for about 15 minutes. Don’t forget to open the lid occasionally and stir the cabbage.

After the milk has completely evaporated, the cabbage will be soft. Add a couple of tablespoons of butter here. Fry the cabbage for another 5 minutes, then chop the eggs, add a couple of thyme leaves for flavor. Salt and pepper. Break one raw egg and mix it with cabbage. When the filling has cooled, it means the filling for the cabbage pies is ready.

FILLINGS FOR YEAST DOUGH PIES (RECIPES)

Yeast dough pies are usually filled with the following fillings:

Fresh grated apples, sometimes they can be replaced with finely chopped canned fruits.
cottage cheese mixed with sugar. If you want, you can add vanilla sugar and an egg. You will get cheesecakes.
cabbage fried with onions
The filling for yeast pies in the form of vegetable oil and sugar will allow you to get buns with sugar. You can add cinnamon and poppy seeds to the filling.
Sometimes, for variety, try preparing such filling options as a mixture of boiled minced meat and fried onions, fresh sorrel and sugar, rhubarb (below is a photo recipe for preparing the filling), a boiled egg and fresh green onions.

SORREL FILLING FOR FRIED PIES

The usefulness of sorrel is known and proven many years ago. This plant has the following properties: the leaves can improve digestion, help in the fight against allergies and accelerate the choleretic process. Sorrel contains a huge amount of oxalic acid, don’t forget about it. Long-term use of this plant can cause disruptions in the body's mineral metabolism, giving rise to the development of kidney stones and gout. The sorrel filling for pies is easy to prepare.

Recipe for sorrel filling for fried pies.

Rinse the leaves thoroughly and dry them on a paper towel. Finely chop and sprinkle with sugar. The proportions of sorrel and sugar are to your taste. Some people like it sweeter, some less. Mix well and leave to stand for 10-15 minutes until the sugar dissolves.

The sorrel filling for the pies is ready. Try adding 1 tablespoon of flour or starch, this will help the filling juices not leak out of the pies.

SWEET FILLING FOR PIES

The sweet filling for pies is the most favorite among both children and adults. One of the most popular is the filling for sweet apple pies. This filling is easy and quick to prepare. To do this, you just need to peel half a kilogram of apples into slices and sprinkle them with half a glass of sugar.

A tasty and very sweet filling for pies is obtained by adding a little carrot to the traditional apple filling. Grate the carrots and simmer a little in oil under the lid. After 10 minutes, add grated apples and sugar to the carrots and bring until cooked.

Try making pear filling. The cooking process is similar to stuffing apples. Also sprinkle the pears with sugar and sprinkle with a drop of lemon juice. It is better not to use cinnamon and other spices. Pear does not like additional spices, but the proximity of pear and apples will give a delicious taste to your pies.

Don't forget the plums. They are very good for filling. Peel the fruit and remove the pit. Be sure to sprinkle with sugar, as plums taste quite sour.
When using apricots and peaches, you don’t have to remove the skin, but be sure to remove the pit. If the fruits are sweet enough, you don’t need to sprinkle sugar.

HOW TO MAKE RHUBURBAL PIE FILLING

Young housewives often wonder how to make the filling for rhubarb pies. The process is simple. Start by rinsing the stems with warm water, peeling away the skin from the thick ends of the stems, and removing the outer fibers. Next, the rhubarb filling for the pies requires the preparation of minced meat.

First way. Cut the peeled stems into small cubes. Add sugar, aromatics and bring to a boil, stirring constantly with a wooden stick. Use after cooling.

Second way. Finely chop the rhubarb, mix with sugar and leave in a cool, dark place to soak in sugar for a day. Don't forget to stir from time to time. Drain the rhubarb in a sieve or colander. Use the juice to make jelly or soak products, and rhubarb is ready to be used as a filling for pies.

Third way. Mix rhubarb cut into small cubes with sugar and immediately use for filling.

How to make rhubarb pies filling.

We will need one and a half kilograms of rhubarb, 600 grams of sugar and a pack of cinnamon.

Rinse the rhubarb stems. If the petioles are old, remove any outer fibers. Cut into pieces about 2 centimeters long. Add cinnamon and sugar. Stirring with a wooden spatula, bring to a boil and cook until a homogeneous thick puree is obtained. Try adding orange, lemon or tangerine zest to enhance the flavor.

PIE DOUGH WITH COOK FILLING

It is very tasty to add sweet cottage cheese filling to the dough for filled pies. Typically, cheesecakes, pies, pies, and cheesecakes with cottage cheese are baked from this dough. You can add a little vanilla, dried apricots, and raisins to the cottage cheese. Instead of egg white, some housewives use sour cream.

The cottage cheese filling for pies is prepared using 200 grams of cottage cheese, 1 egg, 2 tablespoons of sugar, 1 pinch of vanilla.

The dough for pies with filling can be either yeast or shortbread, butter...

APPLE FILLING FOR PIES

Apple pie filling is loved by many. Here is a recipe for making the filling using fresh apples. For truly delicious pies, we need tasty dough and tasty filling. A simple filling option involves simply cutting apples finely, sprinkling them with sugar and vanilla. The apple pie filling that I want to offer you takes a little longer, but the taste will surprise and delight you. Apples can be slightly caramelized with a little butter and sugar. You can try the future filling. The excess juice will evaporate on its own during the caramelization process. This recipe can also be prepared for the Lenten table. Instead of butter, add a little water.

To prepare you will need 700 grams of apples, a couple of tablespoons of sugar, 50 grams of butter. Prep time is about 15 minutes, cooking time is only 5 minutes.

Remove seeds and skin from apples. Cut them into slices or cubes. Melt the butter in a hot frying pan and add the apples. Fry the apple slices for a couple of minutes and add sugar. Fry the apples for another 1-2 minutes and remove the pan from the heat. If there is still too much juice, leave the filling on the fire for another couple of minutes so that the water evaporates.

SUITABLE FILLING FOR Puff Pies

Curd filling for puff pastries: mix sugar, cottage cheese and vanillin. Place the filling on the square of puff pastry. Next, all that remains is to fold the square in half with a scarf and brush the top with egg. Pop the pies into the oven!

Another option for quick baking is made from puff pastry. Buy a package of dough and cut it into squares. The width of the square should be equal to the length of the crab stick. Place a crab stick on one edge of the dough. Top with a strip of sweet pepper, dill, slices of cheese, ham, and pickled cucumber strips. you can use everything you have in the house. Wrap the dough in a roll and place in the oven. Brush top with egg before baking.

An unusual filling for puff pastry pies: defrost the shrimp and mussels, peel the shells from the shrimp. Add some garlic, lemon juice and or lemon zest, herbs, sour cream or mayonnaise. Prepare miniature bite-sized puff pastries - place one whole mussel or shrimp inside. Surprise your guests!

FILLING FOR LIVER PIES

Try making pies filled with liver from ready-made puff pastry. For this you will need 200 grams of beef liver, a head of onion, 2 tablespoons of mayonnaise, vegetable oil for frying, and the yolk of one egg for greasing the pies.

Fry finely chopped onion in vegetable oil. Rinse the liver thoroughly and remove the film from it, cut into small pieces. Mix the liver and onion and fry them until tender. When the liver is ready, pass the filling through a meat grinder, add salt, mix with mayonnaise.

Roll out the puff pastry into a thin layer of no more than 3 millimeters. Cut it into strips of 10 centimeters. Place 1 tablespoon of filling on the corner of a piece of dough. Pull the end of the dough with the liver filling towards the opposite edge to form a triangle. Fold it as you go. Pull up the upper left tip of the triangle. The remaining one side of the triangle, through which the filling is visible, should also be closed. For this, a strip of dough. And rotate the triangle again along the way.

Place the pies on a baking sheet, brush the top with yolk and place in the oven for 20 minutes at 180 degrees. The filling for liver pies will be even tastier if you serve the pies hot.

MEAT FILLING FOR PIES COOKED IN THE OVEN

Meat filling for pies with egg. Boil the eggs. Clean them. Finely cut into cubes. Add some finely chopped green onions. Mix cooked eggs, onions, fried minced meat, add salt and pepper, stir.

A simple meat filling for pies. Prepare minced meat. To do this, it is better to mix beef and pork in equal proportions. Peel the onion and chop it finely. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it up. You can put minced meat and onions into hot oil. Salt, pepper and simmer the minced meat over medium heat until cooked under the lid. Transfer the finished meat to a deep plate. Minced meat can be used as an independent filling. Many fillings for pies in the oven are prepared based on simply meat filling.

For the potato and meat filling, you need to rinse the potatoes under running water and peel them. Boil the potatoes in slightly salted water. Prepare an airy puree by adding a little warm milk and a piece of butter. Mix prepared mashed potatoes and minced meat.

Champignons are best suited for preparing the filling with mushrooms and meat. Cut the mushrooms into small pieces, or cubes. Place them in a dry, hot frying pan and wait for the moisture to evaporate. Add a little sunflower oil, cover with a lid and simmer over medium heat until cooked. All that remains is to mix the hornbeams and the finished meat filling.

HOW TO MAKE POTATO FILLING FOR PIES...

All housewives know how to prepare potato filling for pies. Everything is simple - boil the potatoes, mash them, add fried onions, maybe a little greens. Here's a new version of potato filling.

I tried for you, ran all over the Internet, looked for pictures and tricks,
I designed and decorated it - Emilia...

The pie filling and dough make up the base of the pie. Pie fillings divide baked goods made from pie dough into sweet and savory pies, with sweet and savory fillings. The method of preparation and type of dough automatically divides recipes for pies into fried pies and baked pies - pies with or without filling.

Recipes for filling pies are as varied as the imagination of the housewife who decided to cook the pies. There are no authentic recipes for filling pies, there are only successful combinations of products, and as a result of mixing them you can get the most delicious filled pies. To prepare fillings, it is easy to combine different products, each time improving the taste of a simple filling and discovering new taste sensations after the next pie eaten.

DoughVed advises. At home, fillings for pies are often prepared taking into account the tastes of the whole family. To please every member of the 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 they?

If you want to eat a delicious golden brown pie, then try to knead it and fill it with delicious filling. What are the fillings? Here are the most delicious options for savory fillings for pies (salty) and sweet fillings:

Jam is the fastest option. Too liquid or better thicken so that the filling does not leak onto the baking sheet when baking the pies. As thickeners with jam, it is enough to mix 1 tablespoon of starch - corn or potato starch, breadcrumbs or ground nuts.
Fruits and berries are considered the simplest fillings for sweet baked goods made from traditional yeast. Fillings for pies made from fresh berries and fruits are popular at any time of the year; recipes become especially relevant with the onset of summer and berry season.

The dough is filled with absolutely any berries and fruits; the following are ideal as aromatic and spicy additions to apples, pears and plums:

cinnamon;
vanilla;
nuts;
chocolate.

Who didn’t eat sorrel pies as a child? Fresh sorrel with sugar in pies tastes like berries. The sorrel filling for pies is prepared quickly; the fresh leaves of the green plant are very tender and juicy by nature. If you increase the cooking time for the filling, the sorrel in the pies becomes too soft. Just sprinkle the sorrel with sugar, and the filling for fried pies is ready.

No less delicious sweet pies can be made with rhubarb and banana filling. The banana must be cut into pieces, put banana pieces on the dough, sprinkle with chocolate and wrap in a pie. Bake a quick banana pie in the oven or fry it.

A sweet pie, the taste of which is impossible to resist - filled with condensed milk for pies. To get an original combination with condensed milk, you can mix nuts, dried fruits or cookie crumbs. , Fudge candies are also wrapped in dough. Sweet pies are dessert pastries that go well with tea.

Unsweetened fillings make the pies filling and more nutritious, especially during Lent. Lenten fillings are prepared from legumes, cereals, cabbage and potatoes. As a meat filling, the following is wrapped in dough:

sausage, sausage, sausages and smoked sausages;
fried minced meat with onions;
boiled meat in pieces: chicken, beef, pork;
ham;
by-products: liver, lung, heart or kidneys;
Meat and meat products in the filling themselves are not as tasty as when combined with onions, cheese, and boiled eggs.

Unsweetened filling for fish pies is popular among lovers of homemade savory baked goods with a salty filling. The most popular version of fish pies is filled with canned fish. Any canned food, in its own juice or in oil, except sprats, is suitable for filling pies. You just need to add onions and boiled rice to the crushed canned food, and the quick filling is ready.

How to make pie filling at home

The pie is not much different in terms of and. Pies, like , . To improve the taste of finished filled pies, you should know the secrets of preparing the most delicious filling, which complements the dough and enhances the taste of a freshly baked pie.

The fillings for fried pies and pies baked in the oven are made the same in composition.
The filling is wrapped in the dough when chilled.
Sweet fillings are placed in pies with preliminary preparation - apple filling, often sorrel, rhubarb. Always when preparing poppy seed and pumpkin fillings, the main products first undergo heat treatment.
Without preliminary preparation, jam, marmalade, marmalade and fresh berries are used.
In unsweetened pies, butter, cut into pieces, is often added to make the filling richer. While the pies are baking in the oven or frying in a frying pan, the butter will melt and the filling will turn from dry to very juicy.
Lenten fillings are given juiciness by adding vegetable oil, taking into account the thickness of the pie filling used.
The dough for pies is chosen depending on the type of filling. With unsweetened dough, the dough is made with water, milk and kefir, both with and without eggs.
With sweet dough, a yeast-based sweet is often prepared, taking into account the amount of sugar in the dough and filling.
Pies with savory fillings made from yeast dough are tastier in the oven hot from the heat or warm; when hot, they are juicier and fluffier.
Pies with a sweet filling made from puff pastry or yeast are best eaten warm; hot filling made from jam or hot chocolate can easily get burned.

Let's move on 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 prepare the pie filling correctly. Fillings for pies - recipes with photos are the most delicious. Unsweetened filling for pies is always in trend, so let’s start our review of the best filling options.

Filling for potato pies

20 minutes to prepare

10 minutes to prepare

110 kcal per 100 g

The potato filling recipe is good for fried pies made from yeast dough. Potatoes are the simplest component of the unsweetened filling; the filling consists of the simplest ingredients: butter, onions and potatoes. Potato pies are hearty, equally tasty fried in a frying pan or baked in the oven from any dough.

Required

potatoes – 4-5 pcs.;
onion – 1 pc.;
vegetable oil for frying – 4 tbsp;
butter – 50 grams;
salt, ground black pepper.

Recipe

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 puree them with a blender.
Finely chop the onion and fry in a frying pan with vegetable oil until golden brown, add butter at the end of frying.
Season the mashed potatoes with fried onions, salt and pepper. Mix the potato filling and let cool. Wrap the filling in the dough and bake the pies on a baking sheet in the oven or fry in oil in a frying pan.

The filling for pies with cabbage is very tasty

The filling with fresh cabbage for pies is very tasty; fresh white cabbage with a boiled egg makes the filled pies especially juicy, soft and very tasty, filling. Cabbage filling with egg is suitable for open pies in the oven and fried in a frying pan.

Ingredients

white cabbage – 300 g;
chicken eggs – 2 pcs.;
onions - 1 onion;
ground black pepper;
table salt – 0.5 tsp;
vegetable oil – 3 tbsp.

How to cook

We clean the cabbage from the top leaves. Shred the cabbage into small strips using a knife or shredder.

Boil shredded cabbage in a small amount of water until soft. Place in a colander. Chop the onion into thin small pieces and fry in a frying pan with oil until slightly golden brown.

Boil the eggs hard for 10 minutes. Cool and cut into cubes. Add cabbage to the onion and fry the vegetables for 5 minutes, add salt and pepper.

Place the eggs into the cooled cabbage and fill 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.

Preparation

Lightly fry finely chopped onion in hot oil. Add carrots, grated on a medium grater.

Place the shredded cabbage in a frying pan and add two tablespoons of water. Simmer the cabbage with onions and carrots under a closed lid over low heat until the water evaporates and the cabbage becomes soft.

Place sliced mushrooms into the cabbage, mix the filling and taste. If necessary, add salt and pepper.

Fill yeast dough pies with cooled cabbage and mushrooms. If you use a Lenten dough recipe, then the pies can be baked, fried and eaten during Lent.

Sauerkraut filling for pies

Sour sauerkraut for the filling takes longer to prepare fresh, but from sauerkraut the filling for pies is sour, aromatic and tasty.

Will need

sauerkraut – 500 g;
carrots – 1 piece;
bulb;
tomato paste – 1 tbsp;
butter – 30 g;
vegetable oil – 2 tbsp;

Cooking method

Sauerkraut requires preliminary preparation. If it is too acidic, it must be soaked in cold water, leaving for about 60 minutes, then rinsed with clean water and squeezed the cabbage thoroughly with your hands.

Cut the onion into cubes, chop the carrots on a coarse grater. Heat a mixture of oils in a frying pan and fry the onions and carrots.

Add the sauerkraut to the frying pan and simmer, covered, until it settles. Add tomato paste, mix the filling and fry with cabbage for another 10 minutes.

Place 1 tablespoon of sauerkraut into the rolled out yeast dough and fill the pies. As soon as the dough is suitable after modeling, you can proceed and fry in a frying pan, bake the pies in the oven and serve piping hot to the table.

Filling for pies with cheese

Components

hard cheese – 200 g;
fresh dill – 50 g;
chicken egg – 2 pcs.;
mayonnaise – 1 tbsp;
salt and ground black pepper to taste.

Step-by-step preparation

Grate 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 dough.

Filling for meat pies

To prepare a juicy meat filling you will need the following products:

beef and pork meat – 500 g;
onions – 2 pcs.;
butter – 50 g;
vegetable oil – 2 tbsp;
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 and spices to the onion, mix and fry the mixture until the meat is cooked. Before filling the pies, let the filling cool.

Chicken filling for pies

To make the filling for pies from chicken, you can use any part of the bird: chicken breast, thighs, legs or chicken legs.

Ingredients

chicken pulp – 400 g;
hard cheese – 70 -100 g;
onions – 2 pcs.;
vegetable oil – 2 tbsp;
spices for chicken;
salt and ground black pepper.

Cooking steps

We separate the chicken meat from the bones and skin. 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 and mix. Prepare the filling for about 10 minutes. Then season with salt, spices and pepper.

Let the chicken cool and prepare the cheese by cutting it into small cubes. Mix the cheese with the meat, and the chicken filling for the pies is ready. Yeast or yeast-free puff pastry is an excellent choice for baking pies and frying.

Minced meat filling for pies

It is easy to turn boiled meat into minced meat, and you will get a juicy filling for minced pies, it is homogeneous and does not spill out when you bite into the pie.

Products

boiled meat – 500 grams;
bulb;
carrot – 1 pc.;
broth – 5-7 tbsp;
vegetable oil – 3 tbsp;
salt and ground black pepper to taste.

Preparation

We twist the meat into minced meat. Grate the carrots on a grater with large holes and chop the onion. In a heated frying pan, saute the onions and carrots in oil.

Add the minced meat to the vegetables and fry the mixture for about 3 minutes. Pour in the broth, season with salt and pepper. The filling should be juicy, but thick; we adjust the thickness of the minced meat by adding the broth in which the meat was boiled.

Recipe for liver filling for pies made from yeast dough

Pies with liver filling will be loved by all family members. When preparing family pies, chicken liver, beef, pork and turkey liver are suitable for filling. Pre-soaking the liver in milk will help get rid of the specific smell of the liver.

chicken liver, beef – 300 grams;
potatoes – 1 kg;
bulb;
carrots – 1 pc.;
sunflower oil – 3 tbsp;
butter – 50 g;
salt and ground black pepper to taste.

How to cook

Wash the liver and remove films. With chicken we cut off the fat, with beef we remove the bile ducts with a knife. Fill with water and place 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 the water from the boiled potatoes.

In a frying pan, fry the onion, cut into pieces, and carrots, grated on a coarse grater, in a mixture of oils.

Combine liver, potatoes and fried vegetables, season with salt and pepper. Using a blender, grind the mixture into a homogeneous mass that looks like liver pate. We wrap the filling in the dough and make pies for baking in the oven or frying in a frying pan.

If you don’t like to bother with kneading yeast dough, buy puff pastry to prepare the filling for this recipe.

Filling with liver for pies

Liver filling for pies is very easy to prepare and tasty, especially if you know how to cook it. Liver is the name given to offal, but many people think that liver is liver. For the liver filling, you can take the lung, add the 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.

Preparation

Cut the peeled onions and carrots into thin pieces and fry with oil in a frying pan. Wash the lungs and liver and cut them into smaller pieces. We place the offal with the vegetables and continue to fry until fully cooked - this will take about 30 minutes.

Season the cooled liver mass with salt and pepper and puree with a blender. If the liver filling is too thick, dilute it with milk or hot water.

Light filling

Both pork and beef are good for pies. Light pies are simple and tasty, light goes well with rice, this filling is very filling and budget-friendly.

Components

light boiled – 300 grams;
boiled rice – 200 grams;
onions – 2 pcs.;
bay leaf – 1 pc.;
vegetable oil for frying;
salt and ground pepper.

Cooking steps

Before preparing the pie filling, pork lungs or beef lungs must be soaked for several hours in cold water to remove blood from the lung. We change the water several times during soaking.

We wash the lungs and cut them into large pieces. Place in a saucepan, fill with water, after boiling, add bay leaf, salt and boil for 1.5 hours until tender. Let cool.

Boil the rice and fry finely chopped onion in a frying pan with butter. Grind the lungs in a meat grinder, add rice, salt, pepper to the filling and mix. Fill the pies with the finished filling.

Sausage filling for pies in the oven

Preparing the filling for sausage and cheese pies does not require any special culinary skills. Simply place the sausage in the dough and wrap it with cheese. Boiled, ham or half-smoked sausage is suitable for filling.

Ingredients

sausage – 200 g;
hard cheese – 200 g;
greens optional.

Cooking method

Cut the sausage into thin slices and slice the cheese. Roll out the dough (puff pastry or yeast dough), place a circle of sausage in the center of the dough 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 filling are on the table.

Green onion pie filling

Green onions are an incredible topping. With green onions, the filling is prepared simply and quickly; pies with onion filling turn out juicy and tender. Try the spring version of filling pies with green onions and fresh wild garlic.

green onions - a large bunch;
wild garlic or green garlic – 30 grams;
Suluguni cheese – 200 g.

Recipe

Wash the greens, dry them and finely chop them. Grind the suluguni on a grater with large holes. In the middle of the dough flatbread, place a spoonful of herbs and grated cheese on top, wrap the filling in the dough and make a pie.

Filling: egg with green onions for pies

Products

chicken egg – 7 pcs.;
green onions – 100 g;
butter – 2 tbsp;
salt, ground black pepper.

How to cook

Boil the egg for 10 minutes from the moment it boils. Transfer to cold water. When the eggs have cooled, we begin preparing the filling. Cut the eggs into cubes, green onions into thin rings.

Mix eggs and onions, season the filling with salt and pepper, and pour melted butter over it. Mix and fill the pies.

Filling for pies with rice and egg

Unsweetened filling with rice and egg is the simplest filling option for homemade pies. Rice and egg make up the base, but you can add fresh green onions and fresh herbs to it.

Will need

egg – 3 pcs.;
rice – 100 grams;
butter – 30 g;
salt and pepper to taste.

Boil the egg hard and cool in cold water. In a separate pan, cook the rice until tender. Add oil to the rice and stir.

Chop the peeled eggs into cubes and combine with rice, sprinkle with salt and pepper. The filling is ready. With this filling of rice and eggs you can prepare baked and fried pies from yeast dough. But with rice and an egg, the filling for fried pies made from yeast dough is very tasty.

Filling for pies with rice and onions

The rice filling is prepared in various ways. If you make it correctly and with fried onions, it will turn out juicy and very tasty. When using yeast dough for pies without adding eggs, the pies will be ideal for a lean diet.

rice – 200 g;
onion – 200 g
favorite spices;
vegetable oil – 3 tbsp;
salt and ground black pepper.

Cooking steps

Wash the rice and cook until tender, 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.

Stir and cool the finished filling. Place a tablespoon of filling on the dough flatbread and pinch the edges of the pie.

Mushroom filling

The mushroom filling is prepared quickly from salted mushrooms and canned champignons. For yeast pies with fried mushrooms, you will have to work 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 and carrots in oil in a frying pan. Add the mushrooms, cover the pan with a lid and fry the vegetables and mushrooms for 10-15 minutes.

Boil the rice until tender and combine with mushrooms. Remove from the stove and cool the mushroom filling. Wrap it in dough and form a pie with your hands, bake or fry.

Filling for potato and mushroom pies

Ingredients

potatoes – 500 g;
fresh champignon mushrooms - 500 g;
onion - 2 heads;
sour cream – 200 ml;
butter;
salt and black pepper.

Preparation

Boil potatoes in their skins. Puree the cooled and peeled potatoes in a blender or grind in a meat grinder. Add half the sour cream to the potatoes and stir.

Chop the onion thinly and finely. Wash and dry the mushrooms with a paper towel, cut into thin slices. In a frying pan, fry the onion in oil, add the mushrooms. Fry until excess liquid leaves the mushrooms. Season with salt, pepper and pour in the rest of the sour cream.

After 5 minutes of simmering, combine the mashed potatoes with mushrooms. The mushroom and potato filling tastes very juicy and aromatic.

Fish filling for pies in the oven made from puff pastry

Fish filling is usually prepared from boiled fish. An option for a quick fish filling is filling from canned fish. For oven-baked pies made from puff pastry, the filling of fish and yeast dough makes the best and most delicious combination.

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 tender, cutting into large pieces. We take out the fish, separate the meat from the bones, and cut into pieces.

Chop the onions finely and fry in vegetable oil until golden brown. At the same time, cook 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 tender and aromatic; for greater nutritional value of the pies, the egg can be replaced with rice, boiled lean fish with fatty canned fish.

From unsweetened fillings we move on to sweet options. Pies with sweet filling are baked goods from childhood, we offer our favorite options, like our grandmother’s in childhood.

Sweet fillings for pies made from yeast dough

Options:

rhubarb;
sorrel;
fresh berries;
frozen berries;
fruits;
sweet vegetables;
jam;
condensed milk;
nuts;
cottage cheese.

With a liquid filling, the dough becomes soggy, the pies tear while baking in the oven, and the juice leaks onto the baking sheet instead of giving the pies juiciness. Sweet fillings for pies made from yeast dough, prepared with liquid jam, have the unpleasant feature of leaking out of the pies.

The starch filling will thicken 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, marmalade or marmalade can be thickened by adding pectin, gelatin, semolina or.

Jam filling for pies: recipe with starch

Ingredients

apples – 600 g;
granulated sugar – 2 tbsp;
butter – 50 grams.

Delicious way to cook

Peel the apples and remove the seeds. Cut the 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 fruit has released a lot of juice, increase the heat. Keep for a few more minutes and remove from heat. Fill pies with cooled caramelized apples for baking in the oven.

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 deliciously with puff pastry; yeast dough with dry yeast or kneading dough with live yeast harmonizes well 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 and soak until the fruit softens. After soaking, rinse and let the water drain. Grind dried fruits through a meat grinder. Add jam to the fruit mixture and mix the lean filling to obtain a homogeneous mass.

Filling for poppy seed pies

Poppy filling is ground poppy seeds with sugar. With poppy seed filling, pies, pies, buns and rolls are the most delicious.

Ingredients

dry poppy – 100 grams;
granulated sugar - half a glass;
water – 250 ml.

Preparation

Poppy seeds are usually very dry. To soften the grains, pour boiling water over the poppy seeds. Leave the grains to swell for about 60 minutes. Drain the water from the poppy seeds. Grind the grains using a mortar, blender or pass through a meat grinder. Add sugar to the poppy seeds. Mix the sweet filling.

Pea filling for pies

Pea filling is a lean filling for pies. Peas replace beans, large types of peas Chickpeas, pea flour.

Ingredients

dry peas – 1 cup;
bulb;
vegetable oil.
salt, ground black pepper.

How to prepare unsweetened lean filling for pies

Ingredients

Pickled cucumbers - 400g

Onion - 100 g

Egg - 1 piece

Preparation

Cut thick cucumbers, peeled and seeded, into slices. Simmer in a small amount of water under the lid and place on a sieve. Finely chop the onion and fry, chop the hard-boiled egg, mix everything with cucumbers.

Onion - 1-2 pcs

Salt - 1 teaspoon

Ground pepper to taste

Preparation

Fry the buckwheat in a dry frying pan until brown and add to boiling salted water. Cook buckwheat in a water bath or in the oven with a tightly closed lid (about 3 hours).

Finely chop the onion and fry. Remove the film from the liver, rinse, cut into slices. Fry until the redness disappears in the fat and chop. Add salt, pepper, fried onion and mix with buckwheat.

Mushroom filling with rice

Recipes / Baking / Pie fillings

Ingredients

Mushrooms – 150 gr.
Onions – 1 pc.
Boiled rice – 1 cup.
Salt, pepper - to taste.

Preparation

Finely chop the boiled mushrooms, fry with chopped onions, add spices. Boil the rice, rinse in cold water, mix with mushrooms and onions. Mushroom filling with rice ready.

Mushroom filling with sour cream

Recipes / Baking / Pie fillings

Ingredients

For 600 g of filling:

Fresh mushrooms - 800 g or dry mushrooms - 200 g

Onion - 1 piece

For the sauce:

Flour - 1 teaspoon. spoon

Fat - 2 tables. spoons

Sour cream - 6 tablespoons

Onion - 1 piece

Preparation

Pass the boiled mushrooms through a meat grinder or chop finely with a knife and fry in fat. Add sauce.

Sauce: Place finely chopped onion in a highly heated frying pan. Fry until pinkish. Add flour and stir until it turns light brown. Dilute with sour cream when the fat has cooled a little. Season with pepper and salt.

Game or poultry stuffing with egg and rice

Recipes / Baking / Pie fillings

Ingredients

For 500 g of filling:

Gutted game or poultry - 500 g

Rice - 2 tables. spoons

Fat - 2 tables. spoons

Egg - 2 pcs

Nutmeg - 2/4 parts

Cream - 2 tables. spoons

Preparation

Fry or boil the bird until cooked, separate the meat and chop finely.

Boil the fluffy rice in salted water until half cooked and rinse. Mix with boiled chopped egg and chopped nutmeg. Stir with meat, add cream.

Green onion and egg filling

Recipes / Baking / Pie fillings

Ingredients

Potatoes - 7-10 pieces (medium)

Onions - 3 pcs.

Butter - 4 tablespoons

Egg - 2 pcs

Salt, pepper to taste

Preparation

Crush the boiled potatoes until smooth, add eggs, butter, salt and pepper. Sauté the onion and add to the potatoes, stir.

Liver filling

Recipes / Baking / Pie fillings

Ingredients

For 500 g of filling:

Liver (heart, throat, lung) - 700 g

Onion - 1 piece

Fat - 2 tables. spoons

For the sauce:

Flour - 1 teaspoon. spoon

Fat - 2 tables. spoons

Recipes / Baking / Pie fillings

Ingredients

Lemon zest

Sugar - 200 g

Sifted crackers - 1 tablespoon

Water - 200 g

Preparation

Add grated lemon zest, sugar, sifted crackers, water to the ground poppy seeds and cook until thick. Add raisins. If the filling crumbles, add a raw egg.

Poppy seed filling with honey

Recipes / Baking / Pie fillings

Ingredients

For 450 g of filling:

Poppy - 12 tablespoons

Honey - 6 tablespoons

Preparation

Place the washed poppy seeds in a saucepan, add honey and cook, stirring for 5-8 minutes. Cool. The poppy seed and honey filling is ready!

Almond filling

Recipes / Baking / Pie fillings

Ingredients

for 600 g of filling:

Almonds - 1 cup

Sugar - 1.5 cups

Egg - 1-2 pcs (in size)

Butter - 2 tablespoons

Flour - 1.5 tablespoons

Preparation

Pass the almond kernels, fried until yellow, through a meat grinder several times or grind. Fry the flour in oil. Add sugar, egg and flour to almonds, mix.

Meat filling

Recipes / Baking / Pie fillings

Ingredients

Meat – 0.5 kg.
Eggs – 1-2 pcs.
Onions – 1-2 pcs.
Salt, pepper - to taste.

Preparation

Pass the boiled meat through a meat grinder. Finely chop the onion and fry in oil. Chop hard-boiled eggs, mix with meat and onions, add spices. If the minced meat is too dry, add a little meat broth. Meat filling ready.

Meat filling - 2

Recipes / Baking / Pie fillings

Ingredients

For 500 g of filling:

Meat (pulp) - 600 g

Onion - 1 piece

Flour - 1 teaspoon. spoons

Salt, pepper to taste

Preparation

Fry raw meat passed through a meat grinder in an oiled frying pan or on a baking sheet in the oven until soft, but do not dry out. Pass through the meat grinder again.

Finely chop the onion and fry together with flour in a frying pan with fat until light brown, dilute with a little broth, salt and pepper, and you can add finely chopped parsley. Mix with meat.

Meat filling with rice

Recipes / Baking / Pie fillings

Ingredients

For 500 g of filling:

Rice - 5 tablespoons

Fat or oil - 3 tablespoons

Ingredients

Salted herring fillet - 150 g

Fresh cod fillet - 150 g

Onion - 1 piece

Preparation

Cut the cod and fry with finely chopped onion in sunflower oil. Finely chop the herring fillet and mix with the prepared cod and onion, and pepper. The filling is ready. Can also be used for puff pastry.

Curd filling

Recipes / Baking / Pie fillings

Ingredients

For 500 g of filling:

Curd mass - 2 cups

Eggs - 2 pcs

Flour - 2 teaspoons

Preparation

Lightly fry the flour in a dry frying pan. Add eggs and prepared flour to the softened cheese mass, mix until smooth.

Meat filling with chili

Recipes / Baking / Pie fillings

Ingredients

Beef - 1 kg

Onions - 1-2 pcs.

Egg - 1 piece

Butter or margarine - 2 tablespoons

Salt, pepper, parsley - to taste

Chili sauce - to taste

Preparation

Prepare minced meat. Finely chop the onion and fry, add minced meat, salt, pepper, sweet and sour chili sauce and simmer. The pie filling is ready!

Lightly salted salmon filling

Recipes / Baking / Pie fillings

Ingredients

Lightly salted salmon - 300 g

Cream - 1 glass

Egg - 3 pcs

Hard grated cheese - 150 g

Dill - 1 bunch

There are probably no people who don’t like delicious and aromatic homemade pies. But if you have never made them yourself, then we suggest starting this process right now. After all, as a result of a little effort, you will definitely get very tasty and lush products that can be safely presented to any table.

So what ingredients are needed to make homemade yeast dough pies? Recipes for such products may include different products. We decided to use an inexpensive set:

sifted wheat flour - from 4 glasses (optional);
large raw egg - 1 pc.;
boiled water (warm) - 400 ml;
whole milk - 150 ml;
white sugar - 10 g;
quick yeast - 5 g;
sea salt - a large pinch;
sunflower oil - 80 ml.

Preparing the dough

We will tell you below what fillings to use for pies made from yeast dough. Now I would like to tell you a few secrets of preparing the sponge base. To knead it, warm drinking water is mixed with whole milk, and then white sugar is completely dissolved in the mixture. After this, quick yeast is added to the ingredients and wait until it swells. After ¼ hour, add table salt, a slightly beaten egg, sunflower oil and white flour into the same bowl.

All ingredients are thoroughly mixed until a thick dough is obtained. Cover it with a towel and leave in a warm place for 85 minutes. Periodically (every 25 minutes) knead the base with hands soaked in oil or water.

After the described steps, you should get a fluffy and airy yeast dough.

Products for filling

It is better to use non-watery fillings for yeast dough. Otherwise, the closed pie will not bake properly and will remain dull and tasteless. Thus, in no case should you use jam with a large amount of syrup, as well as other similar products, to prepare homemade baked goods.

Fish and any cereal are perfect fillings for pies made from yeast dough. But first things first.

So, to prepare a hearty pie you need to purchase:

long rice - about 1.5 cups;
fresh mackerel - 2-3 pcs.;
table salt, ground pepper - to taste;
onions - 2 heads.

Processing the ingredients

Fillings for yeast pies are prepared relatively quickly. To do this, wash long rice thoroughly, then place it in boiling water and cook for 15 minutes. After this, it is washed well and dehydrated. Then finely chopped onions, pepper and salt are added to it. Mix all ingredients thoroughly.

As for fresh mackerel, it is cleaned of its entrails, the head, fins and tail are cut off. Then the skin is pulled off the fish, divided in half lengthwise and the backbone with bones is removed. The remaining fillet is chopped into medium pieces. Finally, the fresh mackerel is salted and peppered.

Forming a pie

How is a yeast dough pie formed? Fillings for such products should be prepared in advance. After all components have been processed, you can begin to form the semi-finished product. To do this, the suitable sponge base is divided in half and rolled into layers. One of them is laid out on a greased sheet, covered first with boiled rice and onions, and then with pieces of fish. After this, the filling is covered with a second sheet of dough and the edges are beautifully braided.

Baking process

Fillings for pies made from yeast dough are prepared in the oven relatively quickly. But in order for the fish to be completely baked, the product is kept in the oven for at least 1 hour. During this time, not only the mackerel will be well cooked, but also the yeast base. It will become soft, fluffy and rosy.

Serve the pie to the table

After the yeast pie with fish and rice is ready, it should be removed and immediately greased with butter. Then the product must be cut into portions and served along with a cup of sweet tea.

Making potato and meat filling

Now you know what filling can be used for yeast dough. We will present dough recipes, or rather other options for its preparation, below. Now we will tell you how to bake other pies from such a base.

Potato and meat filling is an excellent option for a hearty lunch. To prepare it you need to buy:

Cooking process

How should you prepare a rich and high-calorie yeast pie? It is quite difficult to consider all the recipes for such products. In this regard, we decided to present the most popular options. Take potato tubers, wash and peel them thoroughly. Then the vegetables are chopped into small cubes and placed in a deep container. Finely chopped onions and fresh herbs are also added to it.

As for chicken breasts, wash them well, remove the skin, remove the bones and cut into medium pieces. Melted butter, pepper and salt are added to the filling. All components are thoroughly mixed and used for their intended purpose.

This cake is formed and baked exactly as described above.

Preparing cabbage filling

From the yeast dough we mixed (see above) you can make a very tasty cabbage pie. To make this filling, we will need the following components:

white cabbage - 1 small fork;
sunflower oil - 50 ml;
onions - several heads;
large carrot - a couple of pieces;
salt and pepper - at discretion;
boiled eggs - 3 pcs.

Cooking method

The presented recipes for pies filled with yeast dough are good to use if you decide to prepare very filling and high-calorie products.

So, to bake cabbage baked goods, the white cabbage vegetable is thoroughly peeled from the surface leaves, and then washed and chopped into thin strips. After this, they begin processing other products. The onion is cut into half rings, and the carrots are grated. Then put all the ingredients in a deep saucepan, add a glass of water and simmer for half an hour.

After all the liquid has evaporated, sunflower oil and spices are added to the vegetables. In this composition they are fried until slightly reddened.

Having achieved softness of all products, they are removed from the stove and cooled. Then boil the chicken eggs separately and grate them. The crushed product is placed on the cabbage and mixed thoroughly. The resulting filling is used to bake a tasty and satisfying yeast pie.

Pie (baked) made from yeast dough with sweet filling

We talked above about how to make unsweetened yeast pies. But if you need to serve such a product as a dessert, then we suggest using a different recipe. To knead the butter dough we will need:

sifted wheat flour - from 4 cups (optional);
large raw egg - 1 pc.;
boiled water (warm) - 200 ml;
whole milk - 450 ml;
white sugar - 20 g;
quick yeast - 5 g;
butter (you can buy high-quality margarine) - 180 g;
sea salt - a small pinch.

Kneading the base

Before baking the sweet cake in the oven, you should thoroughly knead the butter base. To do this, whole milk is mixed with warm boiled water, and then sugar and quick yeast are dissolved in the mixture. After this, a slightly beaten chicken egg, sea salt and soft butter are added to the ingredients. All products are thoroughly mixed and wheat flour is added to them.

After kneading a thick dough, cover it with a towel and leave it aside for 80-90 minutes. At the same time, every half hour the base is kneaded by hand. This process will produce a fluffier, softer dough.

Required ingredients for filling

We decided to use fruit filling for the yeast pie. For this we will need the following products:

soft bananas - 4 pcs.;
brown seedless raisins - 150 g;
sweet apples - 3 pcs.;
white sugar - 4 large spoons.

Fruit processing

Products for this filling should be processed one at a time. To begin, soft bananas are peeled and then cut into thin slices. Then wash the dark seedless raisins and scald them with boiling water. In this form, dried fruits are kept for half an hour. They are then rinsed again and shaken vigorously in a sieve.

As for apples, they are peeled and seeded, and then cut into thin slices.

Form the cake and bake it in the oven

After the yeast dough has risen and all the fruits have been chopped, you should begin to form the pie. To do this, the base is divided in half and rolled into layers. Place one of them on a greased baking sheet, and then cover it with sweet apple slices, soft banana slices and dark raisins. To make the pie sweeter and juicier, all fruits are additionally flavored with granulated sugar.

At the very end, the filling is covered with a second sheet of base and the edges are carefully pinched. In this form, it is placed in the oven and baked for 58 minutes at a temperature of 202 degrees. During this time, the cake should become fluffy, soft and rosy.

Serving the product to the dinner table

After the sweet pie is baked, remove it from the oven and cool. Then the product is cut into portions and presented to family members along with a cup of tea.

Preparing the curd filling for the yeast pie

Curd mass is perfect as a filling for a yeast pie. To prepare it, we will need the following components:

dark seedless raisins - about 150 g;
dry country cottage cheese - 500 g;
white sugar - 5 large spoons;
raw eggs - 2 pcs.

Preparing the filling

The curd filling for a yeast pie is prepared quite simply. The dry milk product is thoroughly ground through a sieve or whipped using a blender. Then granulated sugar and chicken eggs are added to it. After mixing the products again, add previously processed dark raisins to them. The result is a very tasty and aromatic curd mass, which is immediately placed on a rolled out layer of dough, covered with a second sheet (you can also make an open pie), and then placed in the oven.

After the yeast dough is ready, it is removed from the oven and cut into pieces. This dessert is served warm at the table along with a cup of tea or coffee.

Let's sum it up

As you can see, there are quite a few options for fillings for yeast pie. Using them, you can independently prepare very tasty baked goods, which can be served not only for a regular family lunch, but also for a holiday dinner.

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