The most delicious pie filling for your table

The filling for pies that determines the taste of baked goods is no less important than the dough. It is made from any meat or fish products, berries, vegetables, mushrooms, porridge, herbs, jam. Everything that is at hand is used.

Once prepared, the dough can be baked with different fillings to suit the tastes of all family members. And the fillings for pies in the oven are no different from those that are put in fried ones. So there are many recipes.

Filling for meat pies and offal

Of course, a snack with homemade pies cannot be called a full meal, but they are much healthier and tastier than fast food. Outside the home, the meat filling will give a feeling of satiety, and on the table it will be an excellent addition to other dishes.

The hostess, who knows how to make delicious fillings for pies, has her own secrets of their preparation.

Beginner chefs will find useful tips:

1. Meat products are usually placed in closed pies.
2. If several types of fillings are used to fill one product, as in kurniks, they are laid in layers. Below, drier foods, such as potatoes or cereals, are covered with meat, and a layer of fried onions or cabbage is poured on top.
3. The filling needs to be slightly salted. Otherwise, the finished baked goods will be bland. Often it is the lack of salt that makes the pies tasteless.
4. Meat filling for baking must first undergo heat treatment. They never put it raw - it is difficult to control the processes taking place in the oven. The dough can bake perfectly, but the filler cannot.
5. Raw meat is used in the form of minced meat and only when frying the product in a large amount of fat. For example, when cooking whitish or chebureks.
6. The filling should cool down before sculpting the pies. The safest way to ruin them is to wrap hot meat in dough.
7. If the pie filling is made from lamb, the specifics of the product must be taken into account. People who are not used to this type of meat often complain that after cooling it becomes tasteless. In any case, it is best to serve lamb baked goods hot.

Minced meat

Delicious fillings for pies can be made from any meat: pork, beef, rabbit, poultry, lamb.

But only if the hostess decided not to grind it into minced meat, but cut it into pieces, you should adhere to certain rules:

• meat must be cleaned from films, veins, everything must be removed, even the smallest bones;
• the skin is removed from the poultry, before heat treatment, or after - it does not matter, the main thing is that it is not in the filling;
• the pieces should be made very small - the pie is not hot, you need to bite the dough, and the meat should only be chewed;
• so that the filling does not turn out to be dry, fried onions, herbs, cheese, butter or broth are added to it.

In open baked goods, baked in the oven, the meat is not made with the top layer, or it is generously greased with an egg. Otherwise, the filling for the pies will turn out to be dry and tasteless.

Frying is much faster and the meat can be poured with fat there.

Chicken with mushrooms

Pies that combine chicken and mushrooms are delicious. Fried onions will give them juiciness, and greens - freshness.

Ingredients:

• chicken - 0.25 kg;
• Champignon - 0.15 kg;
• onion - 1 pc.;
• lean oil - 1 tbsp. l .;
• salt;
• pepper;
• parsley.

Spices do not have to be limited to pepper, the hostess can add them, focusing on the taste preferences of family members, or exclude them altogether.But you need to salt the filling for the pies well. You can put at least a bunch of parsley.

Preparation:

1. Boil the fillet until cooked. Remove from the pan and cool.
2. Cut the mushrooms and onion into cubes. Put in a skillet and fry until the liquid evaporates.
3. Chop fillets and herbs finely.
4. Combine with mushrooms and onions. Add salt, pepper, mix.

Chopped pork or beef filling

Delicious pies made of finely chopped meat, you are not ashamed to serve them even on a festive table. They will be especially good when baking in the oven if the dough is yeast or puff pastry.

Ingredients:

• meat - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l .;
• broth - 3 tbsp. l .;
• salt;
• spice.

Finely chopped parsley, cilantro, greens of garlic or dill can be added to the finished filling. The flavor will change slightly depending on which herb is added.

Preparation:

1. Peel and boil the meat. Beef until cooked through, pork can remain damp - it will go well when frying and will definitely not remain tough.
2. Chop the meat finely. The pieces should be pea-sized or smaller.
3. Grate the carrots.
4. Cut the onion into cubes.
5. Fry the roots until soft.
6. Add the meat to the onions and carrots, with constant stirring, continue cooking for 5 minutes. Season with salt, add broth, pepper and herbs. Stir well.

Filling for minced meat pies

Self-made minced meat tastes better, but if you don't have enough time, you can use the store. The main condition is that it must be juicy and fresh. If the minced meat is dry after heat treatment, add water, broth or boiled milk to it.

Before sculpting pies, the filling must be cooled.

Chicken samsa

Meat fillings for pies in the oven are different, this one is one of the best. Of course, samsa will not turn out the same as cooked in the East, but it is also very tasty.

Ingredients:

• chicken - 0.5 kg;
• onion - 2 heads;
• hard cheese - 150 g;
• parsley - a bunch;
• salt;
• pepper.

The weight of the chicken is given without skin and bones.

Preparation:

1. Boil the chicken until tender and turn it in a meat grinder.
2. Cut the onion into cubes and fry. Do not drain the oil - it will add juiciness and fatness to the filling.
3. Chop the parsley finely.
4. Grate the cheese.
5. Combine ingredients, salt and pepper.

If the minced meat is dry, add a few tablespoons of the broth in which the chicken was cooked.

Belyashi

This filling is only suitable for making pies fried with a lot of fat. Minced meat is used here raw, you need to put it in moderation.

Ingredients:

• beef - 200 g;
• pork - 100 g;
• onion - 1 pc.;
• water - 100 ml;
• salt;
• pepper.

You can take 300 g of good prepared ground pork and beef.

Preparation:

1. Turn the meat in a meat grinder.
2. Chop the onion very finely. You can use a blender.
3. Combine minced meat, raw onion, salt, pepper, water. Beat with a mixer or blender.

This filling should be used immediately and not left in the refrigerator.

Offal

Young people eat liver at best from offal. The heart and lungs are considered waste or intended for feeding pets. And when they hear how delicious the pies with liver were in the youth of their grandparents, they do not always understand what they were made of.

Meanwhile, offal is a complete protein, often superior in quality to meat. They can be delicious when cooked properly.

To make the pies really good, you only need to make minced meat yourself. And do not spare the bow! If desired, you can put much more of it than is prescribed in the recipe.

With liver and eggs

Liver and egg filling is great for oven baked yeast dough pies... It can even be rich, just not too fatty and sweet. When preparing the filling, it is recommended to use pork or beef liver.

Ingredients:

• liver - 0.5 kg;
• onion - 2 heads;
• eggs - 2 pcs.;
• greens - a bunch;
• butter - 50 g;
• salt;
• pepper.

Preparation:

1. Boil hard boiled eggs. Chop finely.
2. Clean the liver from films, blood vessels and large veins.
3. Cut into slices, cook for 10-15 minutes, grind.
4. Fry chopped onions in butter.
5. Introduce the twisted liver and keep it on fire for another 3-4 minutes with constant stirring.
6. Combine with chopped eggs and herbs. Salt, pepper, cool.

The filling can be made without eggs, but it will taste better with them.

Grandma's recipe for filling from liver

Pies with filling prepared according to this recipe are baked and fried. They will turn out to be very tasty.

All offal must be beef!

Ingredients:

• lung - 0.8 kg;
• heart - 0.3 kg;
• liver - 0.3 kg;
• onion - 4 heads;
• salt - 3 tsp;
• sugar - 1 tsp;
• ground black pepper - 1 tsp;
• refined oil - 100 ml;
• water - 200 ml.

Preparation:

1. Clean off offal from films and vessels.
2. Boil the heart and lungs in salted water for 2.5-3 hours. Throw in a colander, transfer to another dish, cover and allow to cool naturally.
3. Cut the liver into slices up to 1.5 cm thick and quickly fry in hot oil.
4. Bring chopped onion until golden brown in a pan. Add sugar to butter for caramelization.

Grind all ingredients. Add salt and pepper. Pour in water gradually (you may not need all of it). The minced meat should hold well and not spread.

Vegetable filling for pies and pies

Excellent fillings for pies are made from vegetables. This is a budget option for snacks that do not become less tasty due to the low price. By adding different spices and additional ingredients, the hostess can change any recipe at her discretion.

Potatoes

Pies with potatoes are probably baked or fried in any family. And each housewife has her own proven filling recipe. But since the main ingredient is not expensive, you can try to cook something new here.

Often the filling is made only from potatoes. Additives made from fried onions or dill are considered classics.

In addition, they go well with potatoes in filling for pies:

• mushrooms;
• liver;
• minced meat and fish;
• cheese;
• broccoli or cauliflower puree;
• any greens;
• fried carrots;
• green pea;
• pieces of smoked meats.

Delicious pies with simple potato filling

The offered filling can be used in any patties. But the most delicious will come from yeast dough. They need to be dazzled, as usual, turned with the seam down, rolled out with a rolling pin to 1-1.5 cm and fried in a small amount of vegetable oil.

Ingredients:

• potatoes - 1 kg;
• onions - 0.7 kg;
• vegetable oil - 150 ml;
• salt.

For the first time, it is recommended to prepare the pies according to the specified recipe without changing the ingredients. It will turn out very tasty! You can add pepper or reduce the amount of onions next time, if it seems, it will be better.

Preparation:

1. Boil potatoes until tender. Grind with a blender or crush.
2. Chop the onion not too finely, fry.
3. Combine with potatoes. Pour the oil into mashed potatoes too. Salt, mix well.

Peroxide cabbage filling

Not all housewives know what to do with cabbage, which has "stagnated" and has become too sour. Of course, you can soak it, but you can't serve it on the table. It can make an excellent filling for pies.

Ingredients:

• cabbage - 0.5 kg;
• bow - 1 head;
• sugar - 1 tsp;
• soda - 1 tsp;
• vegetable oil - 50 ml;
• salt.

Preparation:

1. Soak the cabbage in cold water with the addition of baking soda. The fluid may need to be changed. When the cabbage is not too sour, squeeze.
2. Fry the onions until transparent.
3. Add cabbage and sugar to the pan. Simmer covered until soft. Try it. Add salt if necessary. Chill and use as a pie filling.

Sweet filling with pumpkin and raisins

Pumpkin is a versatile product. It is used to prepare unsweetened pie fillings with sugar.

Additional ingredients can be:

• bow;
• any berries and fruits;
• carrot;
• meat;
• nuts;
• rice;
• cottage cheese.

The list can be continued. The pulp is often boiled in water or milk before cooking. But pies made from raw pumpkin with raisins are especially tasty.

Ingredients:

• pumpkin - 0.5 kg;
• raisins - 3 tbsp. l .;
• sugar - 2 tbsp. l .;
• cinnamon - 0.5 tsp;
• zest of one orange.

Preparation:

1. Peel the pumpkin from seeds and skins. Grate on a coarse grater.
2. Wash the raisins, steam with boiling water, cover. After 15 minutes, rinse with cold water to stop heat processes and dry.
3. Mix all ingredients.

Filling for pies with mushrooms

Mushrooms are one of the most popular and delicious fillings for pies. They are first brought to full readiness - fried or boiled, and they use both fresh, frozen or dried.

Mushrooms are combined with many products:

• rice;
• potatoes;
• meat;
• onions;
• offal;
• parmesan;
• cabbage;
• eggs.

Residents of large cities most often cook pies with mushrooms or oyster mushrooms.

Mushrooms grown in an artificial environment do not need to be cleaned - they are washed, damaged areas are removed and the remains of mycelium are scraped off.

Delicate mushroom filling

Unusual and very tasty mushroom and egg filling is suitable for all types of dough. It goes well even with puff. When cooking, you should use champignons - oyster mushrooms have a coarser texture.

Ingredients:

• champignons - 0.5 kg;
• onion - 1 pc.;
• eggs - 2 pcs.;
• refined oil - 3 tbsp. l .;
• sour cream - 3 tbsp. l .;
• salt;
• pepper.

Preparation:

1. Chop the onion with a blender or grind it in a meat grinder.
2. Finely chop the champignons.
3. Boil hard-boiled eggs. For the filling, only the yolk is required.
4. Put the onion in a preheated pan. When it becomes transparent, add mushrooms and fry until the liquid evaporates. Cool down.
5. Add sour cream, chopped yolk and spices. Mix.

Fruit and berry filling

For pies, the filling can be made from any seasonal fruit or berries. In winter, a variety of jams and apples are used.

Young housewives may find useful simple tips to make their baked goods truly tasty:

1. Too acidic fresh berries, such as red currants and cherries, add more sugar.
2. Fruits with a not too expressive taste, for example, a pear, will benefit from adding a little cinnamon or zest to the filling.
3. Black currant has an overly intense aroma. But almost everyone likes a sweet pie with berries and delicate cottage cheese.
4. To prevent liquid jam from spreading, a little starch is added to it.
5. Juicy fruits and berries are great for wicker-topped pies.

Classic apple filling

Apple fillings are made more often than other fruits or berries. You can buy them regardless of the season, the price is reasonable, and there is no need to argue about the taste. There is no point in inventing something special with apples - they are ideal for all types of baked goods.

Ingredients:

• fresh apples - 0.5 kg;
• sugar - 150 g

Preparation:

1. Peel the apples, divide into quarters, and core.
2. Cut into small cubes, cover with sugar. For baking in the oven, the filling is ready.
3. Pies are fried quickly, the apples do not have time to soften. Therefore, they are poured into a saucepan, with constant stirring, they are kept on fire until half cooked.

Too sweet apples are sometimes added citric acid or juice. Lovers of the spicy taste throw some cinnamon into the filling.

The simplest cherry filling

It doesn't even make sense to write a recipe here. Take out the bones, let the juice drain. 4-5 cherries are placed in the center of a flat cake with a diameter of 7-8 cm and an incomplete teaspoon of sugar is poured.

Jam

In fact, jam is a ready-made filling for pies from any dough for deep-frying or baking in the oven. If the raw material is too liquid, a little starch is added to it.

When the jam is sweet to sugary, and it is impossible to fix the problem by reducing the dose of sugar in the dough, it is recommended to mix it with cottage cheese. It will be delicious!

Curd filling

Curd fillings are one of the most popular. They are rarely used for fried pies, but they are ideal for baked goods and dumplings.

Cottage cheese goes well with such products:

• any berries and fruits;
• jam;
• raisins;
• dried apricots;
• nuts;
• greens;
• garlic.

When preparing fillings, there are several rules that must be followed to make the pies work:

1. Raw eggs are often driven into the mass, or cream, sour cream is added. How much depends on the recipe. Otherwise, the pies will not only be difficult to sculpt, they will turn out to be less tasty.
2. If the curd is not too fatty, add mashed butter to the filling.
3. Chop the herbs or garlic very finely.
4. Be sure to pre-wipe the cottage cheese through a sieve or interrupt with a blender.
5. The ideal filling consistency is pasty. Curd should not be crumbly or runny.

Sweet curd filling

The delicious filling is perfect for oven-baked pies. The curd should be fresh. A product that begins to sour or has passed the freezer for baking should not be taken.

Ingredients:

• cottage cheese - 0.4 kg;
• egg - 2 pcs.;
• sugar - 50 g;
• vanillin;
• raisins (50 g) or chopped nuts (60 g).

If you add nuts and raisins to the filling at the same time, it will not taste good.

Preparation:

1. Rub the cottage cheese.
2. Beat with eggs, sugar and vanilla.
3. Introduce raisins or nuts.

Unsweetened curd filling

The recipe will appeal to spice lovers. Curd will soften their effect, the taste will turn out good and very original.

Ingredients:

• cottage cheese - 0.4 kg;
• sour cream - 3 tbsp. l .;
• garlic - 3 teeth;
• paprika - 1 tsp;
• salt - 0.5 tsp;
• mustard - 0.5 tsp.

Preparation:

1. Rub the cottage cheese.
2. Squeeze the garlic through a press.
3. Combine and beat the ingredients with a mixer or blender. In this case, add sour cream not immediately, but a little bit, bringing the mass to the state of not too thick paste.

There are many recipes for fillings for pies. They are remarkable in that they take liberties: you can exclude some ingredients, or add others, change spices and cook diet baking options without them at all. The same filling you like is often used when frying and baking pies, for different types of dough.

Video recipe for butter filling for pies