Russian society can be depicted as a sinusoid. During certain periods...
You can make pies in five minutes. Fortunately, stores always sell dough for every taste, and the filling can be literally made up “from what was there.” Okay, let's look in the refrigerator. Surely there's a bank sadly standing in the corner with jam - the first filling for the pies is ready! If the jam is a little liquid, add a couple of tablespoons of starch, crackers or ground nuts. If the jam is very runny, simply drain the syrup from it.
Since we started with sweets, it makes sense to talk about fillings for pies from fresh fruits and berries . The simplest option is apples . The best ones are sour, with a pronounced aroma. Sugar is added to the apple filling to taste, as well as aromatic additives: cinnamon (this is a classic!), vanilla, citrus zest, nuts, chocolate, etc.
In a similar way, you can wrap almost any berries and fruits in dough. They need to be pitted, if any, and cut into pieces. If you add starch to a fruit or berry mass, the juice released during baking will not boil away, but will turn into some kind of jam. Bananas , which have long ceased to be exotic, can also become simply a chic filling for quick pies - put a slice of banana on the dough, sprinkle with chocolate and roll up the pie. Ready!
Sweet pies filled with... dried fruits . What if you mix them with cottage cheese? Great idea! By the way, dried apricots perfectly masks such useful additives as carrots and pumpkin . To prepare delicious and healthy pies with pumpkin or carrots, peel the vegetables, simmer in a small amount of water until soft and mix with finely chopped dried apricots. Sugar and flavorings - to taste.
made from nuts and poppy seeds - this is a luxurious taste. Any nuts need to be crushed (with a rolling pin or in a blender, you can do it the old fashioned way, in a meat grinder) and mixed with sugar syrup. The nut mass can be used in its pure form or mixed with cottage cheese, whipped egg whites, dried fruits, etc. If you decide to bake pies with poppy seeds, boil it in a small amount of milk and pass through a meat grinder. Poppy seeds go well with the same nuts, cottage cheese, dried fruits, and apples.
Have you tried pies with sorrel ? If not, be sure to prepare it. Sorrel, which we are accustomed to associate with green cabbage soup, stewed in butter and sugar, tastes like cherries! Wash the sorrel, dry it, chop it not too finely and simmer in butter, making sure that the sorrel does not become soggy. Add sugar last. To prevent juice from leaking out of the filling, add starch.
Well, the simplest thing that can only be wrapped in dough is condensed milk, chocolate and candies . With chocolate everything is clear and so - put a couple of chocolate slices on the dough, you can add nuts, wrap it up. Condensed milk should only be taken boiled; it can be mixed with cookies, nuts or dried fruits. But the candies should be uniform, like “Korovka”, toffee, bars, “School”. The pies turn out simply extraordinary! The children are delighted, the nutritionists are shocked, but sometimes you can cook something like this.
Let's move on to savory fillings for pies. There is also enough room for imagination and improvisation. Judge for yourself - the saying that you can wrap everything in a pie is just perfect for this case.
from meat and sausages very filling. As a filling, you can use boiled meat, both beef and chicken, ham, boiled sausage, smoked sausages... In its pure form, so to speak, such a filling will not be very tasty, no matter how strange it sounds. Meat and meat products are best mixed with fried or green onions, eggs, cheese, vegetables, potatoes, cereals, and mushrooms.
Even an ordinary sausage in dough will be much tastier if it is wrapped in a piece of thin bacon or cheese.
If you decide to make filled pies from minced meat , it must first be stewed in a frying pan with onions. You can add green onions, sweet peppers cut into small cubes, potatoes or rice, and beans.
Pies with filling from liver - it's cheap and cheerful, and also very tasty. If you carefully prepare the offal, clean and fry the liver, soak the kidneys in milk or soda solution before boiling, boil the lungs and heart well, and then pass it all through a meat grinder and mix with a lot of fried onions, you will get a very juicy and aromatic filling for pies . You can add some boiled rice to it.
Pies with fish very popular in Siberia, and this is understandable. We city dwellers can catch the simplest fish in the fish departments of supermarkets, boil it and separate the fillets from the bones. Hake, pollock, blue whiting (too many bones, of course) or fatty mackerel, as well as expensive varieties of fish like salmon, salmon or trout - any fish in pies looks very, very good. Mix boiled fish fillet with sauteed onions, salt, pepper, season with sour cream... Or add boiled eggs, herbs, boiled rice, potatoes...
Another option for fish pies - filling from canned fish . Any canned food in oil or juice will do. Drain the liquid from the jar, mix the chopped fillet with fried onions and boiled eggs. You can add rice. Fast and tasty. But sprats or canned tomato sauce are not suitable for pies.
Filling from mushrooms prepared from any type of mushroom. Fragrant wild mushrooms, store-bought champignons or oyster mushrooms, fresh, boiled, frozen - all of them must be fully cooked before going into the pie. Mushrooms still take longer to cook than pies are baked or fried. Chop the mushrooms, boil or sauté in a frying pan with vegetable or butter and mix with something. Mushrooms look good with onions, eggs, potatoes or meat. Very satisfying!
Eggs They also look good in pies. Cut hard-boiled eggs into small cubes, mix with fried onions, salt and pepper. This time. Mix the same boiled eggs with green onions and boiled rice. That's two. And again, meat, chicken, fried bacon, greens, fish - all this goes well with hearty eggs.
Filling from cereals and legumes It’s very appropriate when there’s nothing else to sweep across the bottom of the barrel. Boil rice or buckwheat, mix with butter, a couple of boiled eggs, and you can add green or fried onions. If you have a small piece of sausage, you can use that too. Beans and peas, boiled until soft, can be mixed with fried carrots and onions, or add some mushrooms or meat. You will get very tasty and completely inexpensive pies.
About such fillings as potatoes and cabbage , there’s nothing to say - it’s a classic! Boil the potatoes, mash them, mix with meat, liver, boiled eggs, or just fried onions. Very tasty. And cabbage can be either fresh or pickled. The cabbage needs to be chopped and simmered until soft. It can also be mixed with something like sausages or boiled eggs.
Cheese Also suitable for filling pies. You can take any cheese, mix it with fried onions or ham, eggs or herbs. Even regular sausages will do. Even ordinary processed cheese is suitable for filling - much cheaper! But it's delicious, try it. Or here’s another option for you: put a slice of tomato on the dough, a piece of cheese on top, some herbs, pinch the edges and fry.
Cottage cheese with greens also good in pies. You can add eggs to this filling. Don't forget salt and pepper. Cottage cheese can be mixed with grated cheese to create a stretchy filling, well suited for fried flatbread pies.
This is just a brief overview of the topic “Pie Fillings”. There are many more options for fillings, because each of you can add something of your own to the filling.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
- potatoes with onions (mashed potatoes plus fried onions);
- potatoes with mushrooms (first option plus fried mushrooms);
- fried mushrooms;
- egg with green onions (chop boiled egg with green onions);
- meat (boil chicken fillet, chop, mix with fried onions).
- cherries, currants, strawberries, plums, apricots, apples, peaches (all with sugar),
- sweet cottage cheese;
1. Pies with potatoes. Important: fried!
2. Pies with sausage or sausages and cheese. I prefer puff pastry.
3. Blueberry pies. In any form, the main thing is to be with her :)
4. Pies with mushrooms.
5. Pies with chicken and potatoes.
6. Pies with lemon.
7. Pies with lingonberries.
8. Pies with red fish.
9. Pies with onions and eggs.
10. Pies with apples.
currants, onions with eggs, blueberries, poppy seeds, custard cream, meat.
Many of the fillings have already been listed, I can add my favorite fillings.
Little children love to eat pies with cottage cheese and candied fruits.
And pies with poppy seed filling made with honey and raisins are also great.
For delicious pies, the filling is suitable: mushrooms, cabbage, raspberries, blackberries.
Pies with meat filling are very popular. Chopped meat or minced meat can be mixed with rice, mushrooms, cabbage, potatoes, and eggs. This also includes pies with liver and other liver. Cheap, but so tasty!
Vegetable fillings are also good - cabbage, onions, especially in combination with a chopped egg.
They make pies from pumpkin, carrots and rhubarb.
In summer, pies filled with berries and fresh fruits are in particular demand - cherries, lingonberries, apples, pears, black, red and white currants, apricots and peaches.
But I always especially liked the sorrel pies baked by my grandmother, sour, although they had a lot of sugar added to them.
I'll try to list the most unusual ones.
1 Pies with oranges/tangerines.
2 Pies with sorrel.
3 Pies with dried fruits.
4 Pizza pies.
5 Chicken and mushroom pies.
6 Pies fried with cranberries.
7 Pies with mushroom caviar.
8 Baked pies with cottage cheese and raisins.
9 Pies with salted mushrooms.
10 Well, classic Pies with fresh cabbage.
The most delicious fillings for pies are:
- Onion with egg.
- Potato.
- Cabbage.
- Mushrooms.
- Meat filling.
- Sorrel.
- Blueberry.
- Currant.
- Cherry.
- Bird cherry.
This list can be continued indefinitely. But in my opinion, the pies will be delicious with any filling.
I love sweet fillings in pies, so I can only offer my two favorite fillings for yeast pies - top 2:
- there is nothing better than classic jam;
- and apple with cinnamon, or just apple.
Pies with potatoes, pies with minced meat (can be mixed), pies with eggs and onions, pies with cabbage and mushrooms, pies with fish, pies with smog, pies with any jam, with berries, with fresh apples, pies with rice and eggs.
Most of all, I like pies with apricot jam and apple jam.
If you don’t really like pies with sweet filling, you can try
original recipe for pies with sausage, cheese and garlic.
Prepare the dough from 2 tbsp. flour, 1 tbsp. spoons of oil and half a glass of boiling water and a third of a glass of cold water., salt to taste.
Add boiling water to the flour (with salt), stir thoroughly, then add vegetable oil and cold water. Place the resulting dough in the refrigerator for 1 hour.
For the filling, cut the sausage into small cubes, grate the soft cheese, squeeze out the garlic and a little sour cream for viscosity.
Roll out the dough as for dumplings, cut into squares, add the filling and wrap like candy. Fry in a frying pan, turning over.
Very fast and tasty.
I really like pies with raw sea fish and raw onions. For sweet pies, I can recommend pies with nut filling: break walnuts (I have my own) into pieces (you can use a meat grinder, but the pieces are tastier). Add a spoonful of honey and sugar. Bake in the oven only. Try them, they are very tasty.
My favorite fillings are:
Baking is not only sweet pies, cakes, it is not only all kinds of buns, it is also pies. A pie with filling is both a pie with jam familiar to everyone since childhood, and with a more complex filling of eggs, cheese, herbs, etc.
How to make sure that the filling “makes friends” with the dough, and the recipe lives up to expectations? After all, it often happens that you do everything as written, step by step, exactly, but the baked goods don’t turn out delicious.
What nuances influence the preparation of pies:
- For pies and pies, the so-called “live” dough is used, that is, made on the basis of yeast, sourdough, sour milk - puff pastry does not have such characteristics.
- If you prefer salty ones among other fillings, then put less butter and eggs in the dough, and knead the dough itself until stiff.
- If the pies have a meat filling, add fat and/or butter to add juiciness to the filling.
- For a sweet filling, a fluffy, rich dough, that is, a thick layer of dough, is suitable.
If you are making a sweet pie, add a little starch to the filling. Thanks to this, the filling will not fall apart and will not come out beyond the edges of the pie, which often happens with sweet filling.
Types of filling for pies: the opportunity to enjoy different options
If you are a fan of meat fillings, it makes sense to “conjure” with offal - make a mixture of heart, lung or ventricles with stewed onions and carrots, or you can mix the same offal with a sauce with the addition of pickles.
For lovers of fruits and berries, pies or buns with viburnum, as well as pies with rowan-apple filling, will be delicious.
Salty filling options:
- Cut the boiled meat into pieces, fry with onions in the broth, add finely chopped boiled eggs;
- Chop the boiled chicken meat, dilute the flour with milk in a frying pan, add salt, herbs, mix with the chicken meat, simmer;
- Fry boiled mushrooms with onions, sour cream and herbs.
The most popular sweet fillings are: rice + raisins, cottage cheese, poppy seeds, apples, pumpkin, dried apricots.
You can consider preparing delicious filled pies using the example of the well-known cabbage pies.
Ingredients
- Milk – ½ l;
- Yeast – 45-50 g;
- Sugar – 2 tbsp;
- Drain. butter – 220-250 g;
- Rast. oil – 1 tbsp;
- Flour – 750-800 g;
- Salt – a pinch.
Pie recipe for beginners
Many cooks believe that this recipe is the best because you don't need to put the dough in a warm place. It can be left in the refrigerator, and the eggs included in the dough will keep the dough fresh and proper taste.
How to make pies:
- Grind the yeast with sugar, then add milk, vegetable oil and salt.
- In a separate container, mix flour with grated butter.
- Gradually add flour to the yeast mixture. When the mixture thickens, add grated butter (it can be replaced with margarine) and the rest of the flour.
- Transfer the dough to the table, knead, sprinkle the dough with flour, and wrap in a bag. Place the dough in the refrigerator for an hour.
- While the dough is chilling, make the filling. To do this, finely chop the cabbage and carrots, cut the onion. You can simmer the cabbage with tomato sauce and herbs, barely bringing it to readiness.
- Cut the dough into small pieces, roll into sausages, cut into circles. Mash these circles with your hands into a flat cake. Place the cabbage in the middle of each of them, bringing the edges together tightly.
To make the pies shiny, brush them with egg. Bake the pies at 180 degrees for 20 minutes. The same dough can be made for baked pies with other fillings.
Experiment, repeat grandma's recipes, create your own versions of your favorite filling and prepare delicious pies for your household.
Delicious recipes!
Cabbage filling for pie: recipe step by step with photos
Since ancient times, Russian cuisine has been famous for its pies. There is even a saying: “A hut is red not in its corners, but in its pies.” The very name “pie” reminds us of a “feast for the whole world.”
So why do more and more people prefer foreign fast food?, and not the original Russian pirogi-pies? Probably, many housewives just stopped baking pies, or maybe they don’t know how at all. Let's fix this and learn to bake delicious pies.
How and with what to bake a pie, what to put in it, pie fillings- read on.
Pie fillings
A good pie is a good dough and filling. Poorly prepared dough will make the pie dull and unattractive; the taste of the dough will also suffer. But unsuccessful fillings can ruin even the fluffiest, most delicate dough.
For traditional Russian pies and pies, the dough is more suitable “live”, that is, sour, yeast, sourdough or with sour cream, whey, yogurt or beer. Puff pastry and unleavened shortcrust pastry look good in pies.
Read below for how to prepare the dough:
Important:
Only vegetable oil is added to the dough for pies with fish or vegetable filling.
For pies with meat, melted fat is best used in the dough. Kulebyaki and poultry pies are very tasty with dough made from butter and melted butter.
Pies with savory fillings are baked from dough with less eggs and butter. This results in a dryish crust with a juicy filling inside.
So that the sweet filling does not “corrode” the dough, it is prepared more rich, fatty and fluffy.
Yeast dough must rise twice or, as our grandmothers used to say, “sour”, that is, the yeast smell must disappear and the dough must become more airy.
The pie is baked better from dough divided into two unequal parts. The larger part is placed on a baking sheet, filled with filling and covered with the smaller part.
Kurniks and kulebyaki are traditionally baked with 3-5 different fillings; each layer of filling is topped with pancakes.
Remember that the very bottom layer of filling must be dry. For example, from porridge. Otherwise, the bottom of the pie will fall apart before serving.
Pie fillings must be cooled after processing and preparation. Do not put warm filling on the dough. The pie will swell greatly, the appearance will deteriorate, and the dough may not bake.
When starting to prepare the pie, let's decide - what kind of pie are we baking? Pies can be open, closed, lattice or semi-closed.
Fillings suitable for closed pies include:
- bird
- mushrooms
- cabbage
- jam
For open and lattice fillings, fillings with a high moisture content are more suitable:
- cottage cheese
- jam
- berries
- fruits
The secret of a tasty and juicy filling is this:
- It is always better to add a little salt to the meat, fish, mushroom, vegetable or rice-egg filling. This way the finished pie will not be bland and tasteless.
- I recommend dusting berry, curd and fruit fillings with regular starch. This way the filling will become one whole and will not fall out of the pie in pieces.
I don’t think I need to tell you how to prepare the filling from eggs with rice, cabbage or minced meat, and even more so from berries or jam. You will get unusual fillings, original tastes and aromas using the following recipes.
Chicken stuffing with cheese
Cut the chicken fillet as finely as possible with a sharp knife, fry in butter, remove with a slotted spoon and cool. Chop the cooled chicken very finely. Separately, fry the onion in half rings and also cool. Mix chicken, onion, salt and pepper to taste. Add grated cheese and stir.
Salted herring filling
Pass the salted herring fillet through a meat grinder with a piece of white bread and an apple. Separately, boil the egg and fry the onions. Mix all ingredients, knead thoroughly and cool.
Sorrel filling
Wash the sorrel leaves, pour boiling water over them and clean all hard spots. Cut into strips with a sharp knife, add sugar to taste. It's better to add just a little sugar. Grind the sorrel with sugar, squeeze out excess liquid and spread over the dough.
Filling with pickled or salted mushrooms
Rinse the mushrooms with running water, chop and mix fried with chopped onions. Add a little vegetable oil and a spoonful of flour or breadcrumbs.
Bird cherry filling
Grind dry bird cherry berries in a coffee grinder. Pour in a small amount of boiling water until the mixture becomes very thick. Add honey or sugar to taste.
Poppy seed filling
Brew poppy seeds with boiling water, then grind in a mortar or mince a couple of times. Add honey, melted butter and raw egg. Knead and cool.
Video recipe for filling for cabbage pies
Now I'm waiting for your reviews and recipes.
Good luck and health to you!
Always yours Alena Tereshina.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
No one can refuse delicious homemade baked goods. The filling for the pies is of great importance here, because there are so many different options for making it, simple and quick, and not so simple. It is made from all kinds of products: meat, fish, mushrooms, vegetables, fruits. Their taste greatly depends on what filling you put in the pies. Learn how to make some of the most popular filling options.
What can you use to make pies?
All fillers can be divided into two groups: sweet and unsweetened. In the first case, you will get ruddy pies that are suitable for dessert, in the second, ones that will be a snack. Both will look great in the photo. Several options for sweet pie:
- apple;
- cherry;
- berry;
- curd;
- strawberry;
- apricot;
- peach
There are much more types of savory fillings in cooking. The list below shows just a few of them:
- egg and onion;
- fish;
- cabbage;
- with liver;
- mushroom;
- with chicken;
- rice;
- with ham;
- potato;
- meat;
- sorrel
Delicious filling for pies
It is a mistake to believe that you can put any food into baked goods at your discretion or by eye. There are special, very precise recipes for fillings for pies, which must be strictly followed to get a good result. Below you can familiarize yourself with each of them. If you don’t yet know what filling you can make for the pies, be sure to make your choice after reading the recipes.
With egg and green onions
- Cooking time: 40 min.
- Number of servings: 12 persons.
- Calorie content of the dish: 634 kcal.
- Purpose: for baking.
- Cuisine: Russian.
Pies with eggs and onions will turn out so delicious that they will simply fly off the table. As a rule, they are fried, although it is quite possible to bake them in the oven. The onion and egg filling is very satisfying. Sometimes boiled long rice is also added to it, but the classic version does not imply its use. Remember how to make filling for onion pies with boiled eggs.
Ingredients:
- green onion – 0.5 kg;
- ground black pepper – 0.5 tsp;
- eggs – 8 pcs.;
- salt – 1 tsp;
- butter – 100 g.
Cooking method:
- Boil the eggs hard. Cool, peel, chop finely.
- Wash the onion and chop it.
- Stir the products, add melted butter, salt and pepper.
- Spread filling over pieces of any pie dough.
From cabbage
- Cooking time: 45 min.
- Number of servings: 20 persons.
- Calorie content of the dish: 1025 kcal.
- Purpose: for baking.
- Cuisine: Russian.
Many people love cabbage pies, so there are a lot of different fillings for them. Only the main ingredient remains unchanged. Both ordinary white cabbage and sauerkraut are placed in the pies. There are options for combining it with mushrooms, meat, boiled eggs, and other vegetables. Now you will get acquainted with a proven classic recipe.
Ingredients:
- white cabbage – 1 kg;
- water – 200 ml;
- onion – 200 g;
- vegetable oil – 100 ml;
- carrots – 200 g;
- a mixture of peppers - on the tip of a teaspoon;
- turmeric – 1 tsp;
- salt – 1 tsp.
Cooking method:
- Wash and peel all vegetables. Chop the cabbage, cut the onion into small cubes, and grate the carrots coarsely.
- Measure out 50 ml of oil. Heat it in a frying pan, fry the onion until transparent.
- Add carrots. Stir, fry for another 5 minutes.
- Squeeze the cabbage with your hands and place in the pan. Add salt, pepper, remaining oil, water. Stir. Simmer covered for 20 minutes.
- Add turmeric, mix the filling for the pies. Simmer over low heat for another 5 minutes and then remove from the stove.
With rice
- Cooking time: half an hour.
- Number of servings: 20 persons.
- Calorie content of the dish: 653 kcal.
- Purpose: for baking.
- Cuisine: European.
Pies stuffed with rice, boiled eggs and green onions are a real treat. They turn out very filling. These pies are usually fried or baked in the oven. The filler is prepared very simply, the process takes a minimum amount of time. Neither a child nor an adult will refuse a fragrant, ruddy pie with it. Remember how to make this wonderful filling.
Ingredients:
- green onions – 1 bunch;
- chicken eggs – 8 pcs.;
- long grain rice - 1.5 cups;
- salt – 2 tsp;
- dill – 50 g;
- butter – 4 tbsp. l.
Cooking method:
- Hard-boil the eggs, cool, and peel. Cut into small cubes.
- Wash the green onions and dry. It needs to be finely chopped. Fry in butter for a couple of minutes.
- Rinse the rice until the water is clear and cook until fully cooked.
- Mix all products with chopped dill and salt.
Filling for potato pies
- Cooking time: 35 min.
- Number of servings: 12 persons.
- Calorie content of the dish: 937 kcal.
- Purpose: for baking.
- Cuisine: Russian.
If you are thinking about what to make pies with, make it with potatoes and you won’t go wrong. It's hard to imagine a person who wouldn't love these. The filling for the pies is filled with mashed potatoes and delicious fried onions. It turns out to be very delicate in consistency and aromatic. Vegetable potato filling is perfect for both fried and baked pies.
Ingredients:
- potatoes – 1.2 kg;
- pepper, salt - to taste;
- milk – 0.2 l;
- vegetable oil – 4 tbsp. l.;
- onions – 2 pcs.;
- butter – 100 g.
Cooking method:
- Peel the potatoes. If the tubers are large, then cut them in half. Boil the potatoes in salted water until tender.
- Chop the onion very, very finely. Fry until golden brown in vegetable oil, preheated in a frying pan.
- Drain the potatoes. Add butter and start grinding. When the mixture becomes homogeneous, add warm milk little by little. Stir in fried onions and use potato filling as intended.
From the liver
- Cooking time: 45 min.
- Number of servings: 4 persons.
- Calorie content of the dish: 586 kcal.
- Purpose: for baking.
- Cuisine: Russian.
One of the best filling options for fried pies is liver. Beef is most often used, although pork and chicken are equally suitable. The liver is fried with onions and carrots, taking on their flavors. The filling comes out very tender and juicy. Pies with it can be served either independently or as an appetizer for any first course: soup, borscht, solyanka.
Ingredients:
- liver – 0.5 kg;
- vegetable oil – 50 ml;
- carrots – 1 medium;
- pepper, salt - to taste;
- onion – 1 large.
Cooking method:
- Rinse your liver. Dry it. The liver is cut into large pieces and fried in vegetable oil until half cooked.
- Wash and peel the vegetables. Grate the carrots coarsely. Cut the onion into small cubes.
- Add vegetables to the pan. The products are mixed, sprinkled with salt and pepper.
- Simmer covered until the liver is completely cooked.
- Remove the pan from the stove. Cool the food, pass the filling for the pies through a meat grinder.
From cottage cheese
- Cooking time: 25 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 834 kcal.
- Purpose: for baking.
- Cuisine: European.
Pies with cottage cheese are not only incredibly tasty, but also very healthy. The filling prepared according to the following recipe can also be used for many other baked goods: puff pastry envelopes, cheesecakes. For her, cottage cheese should be fresh and crumbly. To add flavor accents, you can add vanilla sugar and coconut flakes to the composition.
Ingredients:
- eggs – 2 pcs.;
- cottage cheese – 0.6 kg;
- flour – 2 tablespoons;
- sugar – 4 tbsp. l.;
- sour cream – 4 tbsp. l.;
- semolina – 2 tbsp. l.
Cooking method:
- Rub the cottage cheese through a sieve or grind in a meat grinder.
- Mix with sour cream, semolina, flour, four tablespoons of sugar. Leave for a quarter of an hour.
- Separate the egg whites. Beat them into a thick, stable foam. Add to curd filling. Fill the pies with the mixture.
With sorrel
- Cooking time: 25 min.
- Number of servings: 4 persons.
- Calorie content of the dish: 386 kcal.
- Purpose: for baking.
- Cuisine: Russian.
With sorrel you can make both a sweet and savory filling. The recipe you'll be introduced to now offers a hearty version because it's more versatile. In addition to sorrel, eggs, a few tablespoons of butter, mayonnaise, and green onions are added to the filling. Pies with it turn out very healthy and tasty. Try cooking them and see for yourself.
Ingredients:
- sorrel – 300 g;
- mayonnaise – 2 tablespoons;
- eggs – 6 pcs.;
- ground black pepper – a couple of pinches;
- green onions – 100 g;
- butter – 7-8 tbsp. l.
Cooking method:
- Boil the eggs hard. Cool, peel, cut into small cubes.
- Chop the washed sorrel and green onions.
- Melt the butter in a frying pan. Fry the onion and sorrel for a couple of minutes. Reduce heat and simmer, stirring, until fresh herbs have reduced in volume by half.
- Stir in sorrel, eggs, mayonnaise and pepper.
- Cooking time: 65 min.
- Number of servings: 12 persons.
- Calorie content of the dish: 1642 kcal.
- Purpose: for baking.
- Cuisine: European.
Pies with fried or boiled meat taste great and are very filling. It is advisable to prepare the minced meat for making the filling yourself; it can be made from beef, pork or mixed. It is fried together with onions and carrots, it turns out very juicy and aromatic. Suitable for making both baked pies and fried ones from butter, puff pastry or yeast dough.
Ingredients:
- minced meat – 1 kg;
- salt – 1 tsp;
- onions – 2 pcs.;
- spices - to your taste;
- vegetable oil – 6 tbsp. l.;
- carrots – 2 pcs.;
- butter – 100 g.
Cooking method:
- Peel the vegetables and chop.
- Fry the onion in 6 tablespoons of vegetable oil until transparent. Peel the carrots, grate and add.
- When the vegetables release their juice, add the minced meat and butter to the frying pan, season and stir.
- Fry covered, stirring occasionally, until cooked through. Cool before using for pies.
With mushrooms
- Cooking time: 35 min.
- Number of servings: 20 persons.
- Calorie content of the dish: 913 kcal.
- Purpose: for baking.
- Cuisine: European.
The filling prepared according to the following recipe tastes amazing and is very aromatic. The recipe uses champignons, but you can replace them with other boiled mushrooms. Be sure to check in advance what kind of preliminary preparation the variety you choose needs. Remember the following cooking recipe and it will become one of your favorites.
Ingredients:
- champignons – 1 kg;
- ground black pepper – 2 pinches;
- onions – 6 pcs.;
- salt – 3 tsp;
- vegetable oil – 6 tbsp. l.;
- breadcrumbs - 8 tbsp. l.;
- eggs – 4 pcs.;
- sour cream – 6 tbsp. l.
Cooking method:
- Rinse the mushrooms under cold water. Dry and chop finely.
- Peel the onion and chop with a blender or meat grinder.
- Grate the carrots coarsely.
- Heat up the frying pan. Pour vegetable oil into it. Fry the onion. Add fresh mushrooms and simmer for a quarter of an hour, stirring, over medium heat.
- Boil the eggs hard. Peel them and remove the yolks. Add chopped mushrooms and remove the pan from the heat.
- Mix the ingredients. Add sour cream, salt, pepper and breadcrumbs. Stir, cool and use for pies.
From rhubarb
- Cooking time: 20 min.
- Number of servings: 20 persons.
- Calorie content of the dish: 421 kcal.
- Purpose: for baking.
- Cuisine: European.
Around mid-spring, rhubarb stems ripen and become very tasty and full of vitamins. This vegetable is perfect for making pies. It is very easy to make the filling from it; it does not require much time or effort. In addition to the rhubarb itself, according to the recipe, only sugar and a little ground cinnamon are added to it. It must be used immediately; it cannot be stored for future use.
Ingredients:
- rhubarb stems – 700 g;
- ground cinnamon – 2 tsp;
- sugar – 8 tbsp. l.
Cooking method:
- Rinse the rhubarb under running water.
- Remove the skin from the stems.
- Cut the rhubarb into very thin pieces.
- Mix vegetables with sugar and cinnamon.
From cherry
- Cooking time: 45 min.
- Number of servings: 20 persons.
- Calorie content of the dish: 935 kcal.
- Purpose: for baking.
- Cuisine: Russian.
Cherry is an excellent filling for sweet pies. If you prepare everything correctly, you will get a fragrant filling with a slight sourness. It will not spread like jam, so it will not spoil the baked goods. Making this filling is incredibly easy. You will need pitted cherries, a little sugar and starch. This filling is perfect for other dishes, for example, open pies.
Ingredients:
- pitted cherries – 1 kg;
- starch - 4 tbsp. l.;
- sugar – 14 tbsp. l.
Cooking method:
- Place the berries in a deep heat-resistant container.
- Add sugar, starch.
- Stir the mixture until all the solids are dissolved in the berry juice.
- Place the container over high heat. When the mixture warms up, turn it down. Cook, stirring, until the cherries thicken.
- Remove from heat, cool and use.
Apple
- Cooking time: 55 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 824 kcal.
- Purpose: for baking.
- Cuisine: European.
Making apple filling is very simple. With it, the pies turn out simply amazing, fragrant and tender. You need to choose the right apples for the recipe. You should take sweet and sour varieties. Overripe fruits are not suitable; they may yield too much juice, which is not good for dough. Remember how to make apple filling and be sure to try it.
Ingredients:
- fresh apples – 1 kg;
- sugar – 0.4 kg;
- butter – 40 g;
- cinnamon – 2 tsp;
- water – 100 ml.
Cooking method:
- Peel and core the apples. Cut into medium cubes.
- Melt the butter in a frying pan. Lay out the apples. Simmer for 10 minutes.
- Add sugar, pour water over the fruit. Add cinnamon. Simmer for 10-15 minutes until the apples become soft and all the liquid has evaporated.
- Cooking time: 25 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 973 kcal.
- Purpose: for baking.
- Cuisine: European.
Pies and pies filled with fish are very original dishes that have long been popular among the Slavs. There are a lot of recipes for making it. Boiled or fried fish is combined with rice, fresh cabbage, and mashed potatoes. The following recipe suggests combining pink salmon with fried onions and carrots and eggs. The dish is simply delicious and easy to make.
Ingredients:
- pink salmon – 0.8 kg;
- salt, ground black pepper - to taste;
- carrots – 2 pcs.;
- vegetable oil – 4 tablespoons;
- onions – 2 pcs.;
- parsley – 1 bunch;
- chicken eggs – 6 pcs.
Cooking method:
- Boil the eggs hard, cool, peel.
- Peel the vegetables. Chop the onion, grate the carrots. Fry in vegetable oil for 5 minutes.
- Boil the fish in salted water for 2-3 minutes, cool. Remove seeds and mash with a fork.
- Add the minced fish to the pan, add salt and pepper, and fry for a minute.
- Add chopped parsley, stir and remove the pan from the stove.
- Grate the eggs on a coarse grater and add to the rest of the ingredients. Stir again and use.
