Meat pie in the oven step by step recipe. Meat pie in the oven. Puff pastry meat pie

In the oven, the recipe for which will be presented below, can be done in different ways. In any case, such baked goods turn out to be very satisfying and nutritious.

Today you will be presented with a detailed recipe for minced meat and other ingredients. Which of the described methods to use to prepare a delicious lunch is up to you to decide.

recipe with photo

With potatoes, such baked goods are especially satisfying. After all, the presented vegetable is very high in calories. And in combination with a meat ingredient, it can satisfy all members of your family.

So, to make a delicious lunch, you need the following ingredients for the dough:

high fat kefir - a full glass;
warm boiled water - a large glass;
yeast in granules - a small spoon;
medium-sized granulated sugar - a large spoon;
fresh chicken egg - 2 pcs.;
cooking fat - about 100 g;
sifted white flour - from 700 g.

Knead the dough

How to make meat with kefir requires the use of simple and accessible ingredients. First you need to knead the base. Dissolve granulated sugar in a warm bowl and add granulated yeast. After ¼ hour, you need to add beaten eggs, melted and high-fat kefir. After mixing the ingredients, season them with salt and add sifted white flour. As a result of this, you should get a soft dough that sticks well to your fingers, which needs to be placed in a warm place for an hour and a half.

Required ingredients for filling

The oven-baked meat pie, the recipe for which we are considering, turns out incredibly tasty. After all, the filling for it is made from such high-calorie vegetables as potatoes, as well as chicken breasts. But first things first.

So, for the filling we need:

medium potatoes - 5 pcs.;
chicken breasts without skin and bones - 600 g;

Preparing the filling

What needs to be done to make a very tasty meat pie in the oven? The recipe for this dish requires careful processing of all components. Vegetables must be peeled and then chopped into small cubes. In this case, it is recommended to grate the carrots. As for the chicken breasts, they should be rinsed thoroughly and then cut into small pieces.

After preparing the vegetables and meat, they need to be combined in one container, seasoned with salt, dried herbs and pepper, and then mixed thoroughly.

The process of forming a pie

A meat pie in the oven, the recipe for which calls for the use of potatoes, is baked for 70-80 minutes. But before placing the product in a heated cabinet, it should be properly formed. To do this, the yeast must be divided into halves and then rolled into layers. One of them must be placed on a greased baking sheet. Next, you need to put all the filling from the breasts and potatoes on it. Finally, the ingredients should be covered with a second sheet and the edges should be braided beautifully.

To make such a hearty dish more juicy, it is recommended to add a little broth or plain water to it. To do this, a small hole is made in the center of the pie, into which ½ cup of liquid is poured using a funnel. In the future, the hole should be closed with a piece of dough.

Baking process

How should you bake a meat pie in the oven? The recipe with a photo of this dish requires placing the sheet with the formed product only in a preheated cabinet. Such a lunch should take more than one hour to prepare. Its softness can be determined as follows: the lid covering the hole in the surface of the pie should be removed, and then the filling should be tasted. If the potatoes and meat are soft, then the dish can be safely removed from the oven.

Serving meat lunch to the table

As you can see, the recipe for a meat pie baked in the oven is quite simple. Any housewife can implement it. After the product is baked, it must be cooled a little, and then cut into pieces and placed on plates. This lunch is served along with sweet black tea, as well as homemade pickles and marinades.

Making tender and soft meat pie at home

How else can you cook a meat pie in the oven? The recipe without mayonnaise was described in detail above. Now we want to present you with a simple and affordable method using the mentioned ingredient.

So, for the basis we need:

high fat mayonnaise - 4 large spoons;
store-bought sour cream - a full glass;
fresh chicken eggs - 4 pcs.;
table soda - ½ small spoon;
table salt - a small spoon;
sunflower oil - a tablespoon;
sifted white flour - 5-6 large spoons.

Preparing the dough

To knead the batter for the pie, you need to beat chicken eggs, and then add sour cream and high-fat mayonnaise to them. Next, you need to add table soda, table salt and sifted white flour to the ingredients. As a result of mixing, you should get a homogeneous and viscous mass.

Filling ingredients

To make the filling for this pie, we will need:

mixed minced meat (pork + beef) - about 600 g;
large onions and carrots - 1 pc.;
sunflower oil - about 48 ml;
ground pepper, table salt and dried herbs - use as desired.

Making the flavorful filling

The filling for this pie is made quite quickly. To do this, you need to heat up the sunflower oil in a saucepan and then add the mixed minced meat. After all the moisture has evaporated from the meat product, add onions and carrots, as well as ground pepper, dried herbs and fry these ingredients over medium heat until light golden brown.

Formation process

How to bake a soft and tender meat pie in the oven? The minced meat recipe requires the use of a deep pan type pan. It must be greased with sunflower fat, and then put ½ of the previously mixed mayonnaise dough. After this, the viscous base must be evenly covered with fried minced meat and vegetables. By the way, some housewives additionally use thinly sliced potatoes as a filling, which are laid on the dough and then covered with a meat product.

Finally, all ingredients should be poured with the remaining half of the base. Moreover, you need to try to ensure that it completely covers the meat filling.

Heat treatment of the pie in the oven

After placing all the ingredients in a frying pan or any other baking dish, it must be immediately placed in a heated cabinet. It is recommended to bake this cake for one hour. During this time, the product should rise well, become ruddy and very soft.

Serving a hearty dish to the table

After heat treatment of the meat pie, you need to remove it and cool slightly. Next, the dish should be cut into portions, distributed on flat plates and served to guests. Additionally, this lunch can be flavored with tomato sauce or ketchup. It is recommended to present it to the table along with sweet tea or other drink.

Let's sum it up

As you can see, meat pies can be different. We told you about how they can be made using a yeast base with kefir or batter with mayonnaise. It should be noted that, having applied the described recipes, you will never regret taking up this culinary business.

However, I would also like to say that such a dish is often prepared using puff pastry. In this case, we recommend that you use minced chicken fried in oil along with mushrooms and onions. The resulting filling should be placed in a layer of dough, wrapped in a tube and baked in the oven for 47-55 minutes.

We prepare a meat pie in the oven using the popular unleavened dough, which is often called “Swiss” on the Internet. Mixed with a mixture of vegetable oil and ice water, the flour base is light, brittle, and multi-layered. And in our example, it is also soaked in aromatic meat juice.

The pie with a generous layer of minced meat, complemented with herbs and cheese, will appeal to meat eaters and lovers of substantial savory baked goods. The product will also be appreciated by those who prefer a minimum of dough and a lot of filling.

Ingredients:

For the test:

vegetable oil (refined) - 80 ml;
ice water - 80 ml;
salt - ½ teaspoon;
flour - 180-200 g.

For filling:

minced meat (pork + beef) - 300 g;
onion - 1 small;
cheese - 150 g;
dill - a small bunch;
eggs - 2 pcs.;
vegetable oil (for frying) - 1-2 tbsp. spoons;
salt, pepper - to taste.

To grease the cake:

egg - 1 pc.;
sesame (optional) - 1 tbsp. spoon.

Meat pie in the oven recipe with photos

Sift most of the flour (approximately 130 g) into a work bowl. Add salt. Mix.
We combine the refined oil with water pre-cooled in the freezer (the liquid must be very cold - this is important). Using a blender or mixer, beat the mixture until a fluffy white foam is obtained.
Pour the liquid mixture into a bowl of flour and stir.
Gradually add flour, knead a soft, pliable dough that is slightly oily to the touch.
Divide the flour mixture into two parts (making one larger than the other). Roll out the larger one into a round layer as thin as possible (thickness should not exceed 2-3 mm). We first line the bottom of a baking dish with a diameter of 22 cm with parchment (there is no need to additionally grease it with anything, since the dough is quite oily). We transfer the rolled out layer into the prepared container, compact it along the bottom, and press the side against the walls.
Let's prepare the filling. Finely chop the onion and fry in oil until golden.
Load the minced meat. Maintain at high temperature, stirring and breaking up large lumps with a spatula. We make sure that the mass does not burn - there is no need to fry the meat too much, just evaporate the moisture and wait for a uniform color change from red to light beige. Salt/pepper.
After cooling, transfer the minced meat fried with onions into a convenient bowl. Add coarsely grated cheese and finely chopped dill. Beat in two eggs.
Mix the filling ingredients thoroughly.
Distribute the cheese and meat mixture over the flour base.
Roll out the remaining dough into a thin circle and transfer to the surface of the pie. We pinch the edges, folding the flour sides to the filling. Lightly brush the top layer of dough with beaten egg and, if desired, sprinkle with sesame seeds as decoration. Don't forget to cut a hole in the center for steam to escape.
We send our meat pie to the oven, preheated to 180 degrees. Bake for about 40 minutes - the dough should be noticeably browned.
After cooling until warm, cut the finished baked goods and serve.

The meat pie is ready in the oven! Bon appetit!

Who would refuse a piece of delicious homemade pie? And if it also contains meat, you will lick your fingers. Can't wait to cook and treat your family? Step-by-step recipes for meat pie with yeast and jellied dough will help you easily cope with the task.

Step-by-step recipe for meat pie in the oven - general principles

Meat pie can be made from pork, chicken, beef. It is advisable that the meat be semi-cooked: the selected piece can be pre-twisted, boiled and cut, boiled and twisted - at your discretion.

For taste, in addition to meat, onions, raw or fried, are added to the filling. You can also experiment and add vegetables, cereals, and mushrooms. All selected products are pre-boiled and chopped if necessary.

You shouldn’t put a lot of spices in the pie, just black pepper, salt, and you can add dried herbs and herbs.

This pie is made primarily from yeast dough. This will take a little time to knead and rise the dough. However, if you don’t want to bother with the yeast mass, you can make a jellied pie, where the filling can be the same, but the dough itself is kneaded quickly and is ready for baking right away.

A meat pie cooked in the oven can become the main dish for lunch or dinner, in which case it is served hot. The cooled pie will be a wonderful hearty treat for tea.

1. Meat pie in the oven: step-by-step recipe with yeast dough

Ingredients:

15 tablespoons of flour;

Milk -300 ml;

Half a stick of butter;

Sunflower oil - three tablespoons;

30 grams of sugar;

20 grams of salt;

Instant yeast - 30 grams.

For filling:

Lean pork - a small piece;

Onion head;

A piece of butter;

Flour - ten grams;

Half a glass of medium fat cream.

To frost the cake:

One egg;

Two tablespoons of purified water.

Cooking method:

1. First of all, knead the yeast dough: well-risen and “rested” dough is the key to a lush and tasty pie. Place the butter in a small metal mug, place it on the stove over medium heat, and melt. As soon as the butter melts, pour in the sunflower oil and stir. If you don't have butter, you can use any creamy margarine, then there is no need to add vegetable oil. Pour salt and sugar into the oily liquid, stir well, then pour in the milk. Cool the resulting mixture a little so that it is slightly warm, and add the yeast, stir again well so that the yeast is thoroughly dissolved. Slowly add the sifted flour. First, mix the dough with a fork, and when it becomes thick, knead it with your hands, and to prevent the dough from sticking to your hands too much when kneading, grease your palms with sunflower oil. Be sure to stretch the dough with your hands while kneading, roll it into a ball for at least five minutes, the mass should eventually turn out soft, elastic, and pliable. Cover the well-kneaded dough with a towel slightly moistened with water and place it in a well-heated place, for example, on a window in the summer or near a heating device in the winter, to rise for about 1.5 hours.

2. While the dough is rising, make the filling for the pie: rinse the pork, cut out, if necessary, excess fat and veins (for the pie, it is better to use tenderloin or pulp from the hind leg, shoulder blade). Place the meat in a metal container, pour in water, add a little salt and cook after boiling until done, about 40 minutes. If during this time the meat does not become tender, you can leave it to cook for another twenty to thirty minutes.

3. Remove the finished meat from the pan, cool, and grind through a meat grinder or in a food processor with a special attachment for chopping meat.

4. Peel the onion, cut into small pieces, place in a frying pan, pour in sunflower oil, sauté until light brown. Lightly salt the finished onion and place it in the chopped meat, mix well.

5. Take a metal mug, put the butter needed for the filling into it and melt it over low heat. When the butter becomes liquid, pour flour into it, stir quickly so that no lumps form and pour in cream at room temperature (cream can be replaced with high-fat milk). Whisk the mixture thoroughly and boil, stirring continuously, over moderate heat.

6. Cool the prepared cream sauce, pour into the minced meat, stir well until it has a homogeneous soufflé-like consistency. If you wish, you can sprinkle the filling with black pepper, or add some spices to taste and add a little more salt.

7. Once the dough has doubled in volume, knead it a little with your hands on a floured table. Divide the dough into two equal halves.

8. Roll one half into a flat cake one centimeter thick and place it on a flat baking sheet lined with parchment.

9. Place the meat filling on top and smooth it over the entire surface with a spoon.

10. Cut a little dough from the second part of the dough and set it aside, and roll out the rest of the dough into the same flat cake as the first. Cover the cake with it, pinch the edges tightly, making a pigtail pattern.

11. Break an egg into a clean cup, pour in a couple of tablespoons of water, and beat with a fork. Using a special pastry brush, brush the surface of the pie with the prepared egg mixture.

12. From the remaining piece of dough, make decorations for the pie: separate a small piece of dough, roll it into a ball and roll it out thinly, then use a sharp knife to cut out a leaf of any shape (elongated or rounded). Make patterns in the form of stripes on the leaves. And use exactly the same technology to make the remaining leaves. Place the resulting leaves in a beautiful pattern on the pie. Do not grease the decorations on the cake with anything. Instead of leaves, you can cut out different flowers or other patterns from the dough according to your desire and imagination.

13. Place the baking sheet with the pie in a hot oven for 35 minutes, bake at moderate temperature.

14. Remove the finished meat pie from the oven and cool directly on the baking sheet.

15. To serve, cut the pie into medium-sized pieces and serve with tea or warm milk.

2. Jellied pie with meat in the oven: step-by-step recipe using kefir

Ingredients:

For the dough:

Low-fat kefir - 400 ml;

Salt - ten grams;

Flour - 25 tablespoons;

Three eggs;

Baking soda - 20 grams.

For filling:

Pork with fat - a small piece;

Three onions;

Fresh tomatoes - two pieces;

Ten grams of salt;

Sunflower oil - 30 ml for greasing the mold.

Cooking method:

1. To prepare a jellied pie with meat, first make the meat filling: mince the pork with layers of fat through a meat grinder or grind it in a food processor. You should not use lean meat for this pie; with fatty pork, the baked goods will turn out much tastier and juicier.

2. Place the minced pork in a frying pan and fry, stirring, for three to four minutes. There is no need to add vegetable oil, since there is already a sufficient amount of fat in the meat.

3. Add peeled and chopped onions to the minced meat and fry again for about five minutes.

4. Add tomatoes to the entire contents of the pan. Pre-wash the tomatoes, soak in hot water for three minutes, remove the skin and finely chop into cubes. Salt the minced meat and fry for about ten minutes.

5. Place the finished filling in a separate plate and cool.

6. Make the jellied dough: pour room temperature kefir into a small cup, add baking soda (do not quench it with vinegar), stir and leave the mixture for ten minutes.

7. In another cup, beat the eggs with salt with a fork and add them to the kefir mass, mix.

8. Carefully add the sifted flour in small portions, constantly stirring with a spoon after each added portion. Mix the dough slowly, as if you mix quickly, it may settle.

9. Take a deep springform baking pan, grease it with sunflower oil and sprinkle with a little flour so that the cake does not stick to the bottom of the pan.

10. Pour in a little more than half of the jellied dough, leveling it with a spoon over the entire surface.

11. Place the meat filling on the dough and even it out with a spoon.

12. Pour the second part of the dough over the fried meat and level it with a spoon.

13. Place the mold with the jellied pie in a hot oven for half an hour, bake at moderate temperature.

14. If you have a top burner in the oven, then turn it on ten minutes before the end of baking so that a golden brown crust forms on the surface of the pie.

15. Remove the baked pie from the oven, cover it with a towel right in the pan to cool (be sure to cool the pie well, because if you cut it while it’s hot, it may break all over).

16. Remove the pie from the mold, cut into small pieces and serve with tea, coffee or milk.

Step-by-step recipe for meat pie in the oven - tricks and useful tips

Usually the pie is baked on a greased baking sheet, but today on store shelves you can find many things that make the cooking process easier. For example, baking paper, foil or a silicone mat. There are several advantages to using one of these baking items: the cake doesn’t burn and the pan doesn’t get dirty.

Do not leave the meat pie in the oven longer than specified in the recipe. The filling for the pie is almost ready, which means it won’t remain raw in any case, and 30-40 minutes is enough for the dough, otherwise the pie may turn out not soft and fluffy, but dry and harsh.

Calories: Not specified
Cooking time: Not indicated

Oh, how I love this pie! But I don’t always have enough time to prepare it, because you need to knead the shortbread dough, and then prepare the filling and shape the product, and then bake it.
By and large, it is impossible to call a simple pie with meat in the oven, a step-by-step recipe with a photo of which I offer, because many technological processes are involved in its preparation - kneading the dough with subsequent cooling, preparing a complex filling from potatoes and minced meat, which implies additional preparatory processes, and then comes the assembly of the pie and the final process - thermal, namely baking in the oven.
But, nevertheless, all the processes are simple, we perform similar ones every day and therefore it is not so difficult to prepare, especially if you have certain culinary skills. But you will be pleasantly rewarded for your efforts, because the pie turns out so tasty, appetizing, with a juicy filling that it can be prepared not even as an appetizer, but as a main course, for example, for dinner.
As a filling we will use raw potatoes cut into slices, topped with sautéed onions and minced meat. You can take any minced meat - pork, beef or poultry, I like to make an assortment of several types of meat, then the minced meat comes out more tasty and balanced in fat content. You can add finely chopped herbs, your favorite spices and spices to it.

Ingredients:
for test:
- butter (or margarine) - 250 g,
- table chicken egg - 1 pc.,
- premium wheat flour - 400-450 g,
- sour cream - 3 tbsp.,
- baking powder for dough - 0.5 tsp,
- salt - a pinch.

For filling:
- minced meat (pork, chicken) - 400 g,
- potato tubers - 4-5 pcs.,
- onion - 3 pcs.,
- butter - 30 g,
- laurel leaf - 2 pcs.,
- salt, spices

How to cook with photos step by step

At the first stage, knead the shortbread dough. Add baking powder to the sifted flour.

In a separate bowl, beat the egg and sour cream.

Add flour and baking powder.

Knead the dough with your hands and put it in the cold for about an hour.

While the dough is resting, make the filling. Cut the peeled potato tubers into thin slices.

Cut the onion and turnip into half rings.

We wash fresh meat and remove films and fat. Then grind in a meat grinder and add salt and spices to your taste.
Now let's form the pie.
Divide the dough into two parts, approximately in the ratio of 1/3 and 2/3. Roll out the larger part into a layer and place it in a greased pan. We make high sides from the dough and lay out the filling.

First, potato slices, add salt and pepper on top.

Then place the minced meat evenly.

After that comes a layer of onion.

Place bay leaves and pieces of butter on top.

Now roll out the second part of the dough and cover the pie.
We make a small hole in the middle to allow hot steam to escape. You can optionally decorate the pie using the dough.
Brush the cake with yolk mixed with water and bake it in an oven preheated to 180 degrees for 40-45 minutes.

You can cover it with foil so it doesn't burn too much. Next, remove it from the mold and let it stand on a wire rack for 10-15 minutes.

It turns out just as tasty and beautiful

“The hut is not red in its corners, but red in its pies” - it is very accurately said! For even the most elegant home will never feel cozy if it is not warmed by the aroma of homemade baked goods... Today we will talk about meat pies - nourishing, tasty and, oddly enough, very simple. It’s not surprising, because along with traditional pies, the preparation of which takes barely half a day, in modern cuisine there are very often recipes for quick pies with meat, which efficient housewives manage to prepare even for breakfast, it’s so simple!

In any case, whether you choose a recipe for a poured pie or quiche, or decide to cook according to the recipes of your great-grandmothers, a few tricks will definitely come in handy.

Be sure to sift the flour before kneading - the dough will be fluffier.

Try to avoid using margarine, use butter - your pies will not only taste better, but also be healthier.
If the dough recipe contains mayonnaise, try replacing it with sour cream, natural yogurt or kefir.
You can use any meat for the filling, as long as it is not too fatty.
Soften dry chicken meat - add 2-3 tbsp to the minced meat. 20% cream or a piece of butter.
It is convenient to bake meat pies on baking paper, foil or a special silicone baking mat. This will prevent your cake from burning on the baking sheet or pan. If you don’t have any of the above, grease a baking sheet or mold with butter and dust with flour.
If the surface of the pie begins to burn and is still far from done, cover the pie with foil.
Be sure to pierce the top of the pie in several places (with a fork or toothpick) to prevent it from bursting during baking.
Remove the finished meat pie from the oven, cover with a linen napkin and let stand for 10-15 minutes.
Meat pies made with yeast dough are best eaten completely cooled.

All you have to do is choose a recipe you like! Let's start with the simpler ones (remembering that "simpler" is not always "worse"!)

Meat pie “Nalivnoy”

Ingredients:
250 g flour,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
4 eggs,
100 g cheese,
½ tsp. soda,
1 tbsp. 6% vinegar,
salt.
Ground meat:
250-300 g of meat,
1 onion,
200 g champignons,
50 ml vegetable oil,
salt, spices - to taste.

Preparation:
Chop the onion and fry in vegetable oil, add chopped mushrooms, simmer until the liquid evaporates, add the ground meat and fry, stirring, for 8 minutes. Leave to cool. Prepare the dough: beat the eggs, add coarsely grated cheese, flour and soda, sour cream and mayonnaise, mix. Pour ⅔ of the dough onto a baking sheet greased with vegetable oil and sprinkled with flour, level it, lay out the minced meat and fill with the rest of the dough. Place in an oven preheated to 200°C for 30 minutes.

Quick meat pie

Ingredients:
2 eggs,
1 stack flour,
1 stack kefir,
½ tsp. soda,
½ tsp. salt.
Filling:
300-350 g minced meat,
2-3 onions,

Preparation:
Mix the dough ingredients and beat until smooth and fluffy. Pour half the dough into a greased and floured mold, add raw minced meat mixed with chopped onion, salt and pepper, fill with the remaining dough and place in the oven preheated to 170°C for 40 minutes.

Meat pie with curd dough

Ingredients:
400 g fat cottage cheese,
2 eggs,
6-8 tbsp. vegetable oil,
2 tsp baking powder,
16 tbsp (with a slide) flour.
Filling:
1 kg mixed minced meat,
2-3 tbsp. vegetable oil,
1-2 tbsp. butter,
300 g cabbage,
salt, pepper - to taste.

Preparation:
Fry the minced meat in vegetable oil for 5-6 minutes, add shredded cabbage and simmer for another 10 minutes. Add salt and pepper, add butter and remove from heat. For the dough, rub the cottage cheese through a sieve, add the remaining ingredients, knead and put in the refrigerator, covered with film, for 30 minutes. Divide the dough into two unequal parts, roll out the larger one into a layer 5 mm thick and place in a baking dish, forming sides, roll out the rest of the dough and cut into strips. Lay out the filling, intertwine strips of dough on top of it in the form of a lattice, place in an oven preheated to 180-200°C and bake for 40 minutes.

Open pie with meat (quiche)

Ingredients:

2 tbsp. butter,
200 g fresh mushrooms,
300-350 g mixed minced meat,
5 eggs
⅓ stack. heavy cream,
¾ stack. hard grated cheese,
salt, ground black pepper, garlic powder - to taste.

Preparation:
Roll out the thawed dough into a circle slightly larger in diameter than your baking pan, place it in the pan and form the sides. Place in a hot oven for 6-8 minutes. Reduce the oven temperature to 170-180°C. Fry the onion in oil until transparent, add the mushrooms, simmer and add the minced meat. Mix well, add salt and pepper and place in an even layer on the dough. Beat eggs with cream, add cheese, salt, pepper and garlic powder, pour this mixture over the filling and place in the oven for 25-30 minutes. Serve hot.

Potato pie with meat “Zalivnoy” (Russian version of quiche)

Ingredients:
200 g mashed potatoes,
200 g flour,
1 egg,
1 tbsp. butter.
Filling:
500 g mixed minced meat,
2 sweet peppers,
2 onions,
1 tomato
½ cup cream,
½ cup milk,
2 eggs,
2-3 tbsp. tomato paste,
salt, ground black pepper, grated cheese - to taste.

Preparation:
Add butter, egg, flour to mashed potatoes and stir until smooth. Grease the baking dish with oil, place the dough, form the sides and place the mold in the refrigerator. Meanwhile, fry the minced meat with onions until half cooked, add salt and pepper. Cut the sweet pepper into cubes and lightly fry separately. Combine pepper and finely chopped tomato with minced meat and place on the dough. To fill, combine milk, cream and tomato paste, add an egg, beat, salt and pepper to taste and pour the filling into the mold. Sprinkle with cheese and place in an oven preheated to 200-220°C for 40 minutes.

Ingredients:
250 g sour cream,
250 g mayonnaise,
350 g flour,
3 eggs,
1 tsp soda,
salt.
Filling:
400 g meat,
250-300 g potatoes,
1 onion,
salt, ground black pepper - to taste.

Preparation:
For the filling, cut any lean meat, potatoes and onions into small cubes, mix, salt and pepper. For the dough, combine sour cream and mayonnaise, eggs and flour with soda and knead a thin dough. Grease the pan with oil, place half of the dough, place the filling on it, 2 cm from the edge, and cover with the remaining dough. Bake for 1 hour at 180°.

Boiled meat pie

Ingredients:
200 g butter,
200 g sour cream,
1 egg,
½ tsp. soda,
3 tbsp. Sahara,
3 stacks flour,
a pinch of salt.
Filling:
1 kg lean pork or veal,
1 onion,
salt, ground black pepper - to taste.

Preparation:
Boil the meat in salted water and grind it through a meat grinder instead of fried onions, add salt and pepper to taste. For juiciness, add a few tablespoons of broth. For the dough, melt and cool the butter. Mix sour cream with soda. Separate the whites from the yolks, beat them with sugar, then, without ceasing to beat, add the yolks. Stir sour cream and melted butter into the egg mixture and gradually add flour, adding it in portions. Knead soft dough, divide into 2 parts. Roll out one part on baking paper and transfer it along with the paper to a baking sheet. Place the minced meat on top of the dough and cover with the other half of the dough. Pinch the edges. Brush the top of the pie with a mixture of sour cream and raw yolk and place the pie in the oven, heated to 180°C, for 35-40 minutes. Cool. The pie turns out very juicy.

Greek meat pie

Ingredients:
1 package of ready-made puff pastry (preferably yeast),
500 g mixed minced meat,
300 g hard cheese,
250 g cheese,
2 eggs,
2 onions,
1 bunch of greens,
salt, ground black pepper - to taste.

Preparation:
Fry the minced meat in butter until cooked, mix with fried onions, add crumbled feta cheese and grated cheese, chopped herbs and raw eggs. Salt and pepper to taste. Divide the dough into 2 equal parts, roll out, place the filling on one, cover with the second part and pinch the edges. Bake at 180° for 30 minutes.

Meat pie with potato dough “Country”

Ingredients:
150 g potatoes,
150 g flour,
100 g butter,
500 g minced meat,
3 sweet peppers,
2 tomatoes
1 onion,
100 g cheese,
1 tsp ground sweet paprika,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes and mash them into a puree, add butter, flour and salt and knead into a loose dough. Fry the onion and pepper, diced, in vegetable oil until golden brown, place on a plate and fry the minced meat in the same oil until half cooked. Add vegetables, salt, pepper, add paprika. Roll out the dough and place in a greased pan (preferably a springform pan). Place the minced meat, top it with tomatoes, cut into slices, and sprinkle with grated cheese. Bake at 170-180°C for 40 minutes. Serve hot.

Meat pie “Roll”

Ingredients:
400 g ready-made puff pastry,
100 g butter,
1 kg mixed minced meat,
⅔ stack. chopped green onions,
½ cup dry white bread crumbs,
3 eggs,
⅔ stack. ketchup,
2-3 cloves of garlic,
1 ½ cups cereals (rice, pearl barley, wheat),
2 stacks chopped champignons,
1-2 tbsp. vegetable oil,
1 stack diced onion,
salt, ground black pepper, spices and seasonings - to taste.

Preparation:
Combine minced meat, green onions, crackers, 2 eggs, ketchup and garlic, salt and add spices to taste. This is the first minced meat. Cook crumbly porridge from cereals. Fry mushrooms and onions in vegetable oil, add salt and pepper to taste and combine with porridge. This is the second stuffing. Roll out the defrosted dough as thin as possible on a towel, grease with butter, lay out the first minced meat 1.5 cm thick, and place the minced cereal and mushrooms on top of it. Roll into a roll, helping yourself with a towel and pinching the side edges of the roll. Place the roll on a baking sheet, seam side down, brush with beaten egg and place in an oven preheated to 180-200°C for 30 minutes. If you think the pie will be too big, reduce the ingredients by half or divide them into two pie rolls. Cool the finished pie.

And finally, a classic of the genre - meat pies with yeast dough. A great opportunity to gather the whole family around the Sunday table!

Yeast pie with meat

Ingredients:
500 ml milk,
2 tbsp. Sahara,
1 pack of dry yeast,
1 egg,
100 g butter,
5-6 stacks. flour.
Filling:
800-900 g lean pork,
1-2 onions,
200 ml meat broth,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the meat into large pieces, cover with cold water and boil until tender. Meanwhile, in ½ cup. dissolve 1 tsp warm milk. sugar, add yeast and let rise. Melt the butter and cool. Pour the egg, shaken with salt, the remaining milk and sugar, melted butter into the yeast, stir and, gradually adding flour, knead the dough. Leave to rise in a warm place under a napkin. Turn the meat through a meat grinder, mix with onions and broth fried in vegetable oil, add salt and pepper and simmer for 5 minutes under the lid. Cool. Divide the risen dough into two unequal parts. Roll out the larger part to the size of the baking sheet, place the filling on it, cover with the second part of the dough and pinch the edges. Brush the surface with yolk mixed with a teaspoon of water and place in the oven. Bake at 180°C for 40-50 minutes.

Meat pie "Rümer" (or "Family")

Ingredients:
500 g flour,
250 ml milk,
50 g sour cream,
50 g butter,
2 yolks,
20 g fresh compressed yeast,
1 tbsp. Sahara,
a pinch of salt.
Filling:
600-700 g of prepared mixed minced meat,
500-600 g of any minced meat (mushroom, cabbage, potato, etc.),
150 g butter.

Preparation:
For the dough, add salt, sugar, yeast, 150 g of flour and yolks to the milk, mix and let rise for 1.5-2 hours. Place warm sour cream, softened butter, remaining flour into the suitable dough and knead the dough. Leave again under a damp cloth to ferment. In the meantime, prepare 2-3 types of minced meat separately, simmering the products until half cooked. Salt and pepper to taste. Knead the risen dough, cut it into balls weighing 25-30 g and form pies with various types of filling. Dip them into the melted butter and place them tightly in the pan, alternating, filling the pan ⅔ full. Let sit and place in a hot oven for 30-40 minutes. The pie is eaten by separating it into small pies. Alternatively, you can prepare such a pie not in the form of small pies, but in the form of a surprise pie: roll out the dough in the form of several long strips 8-10 cm wide and 25-30 cm long. Place one type of minced meat on each strip and pinch the edges so that you get long “sausages”. Place the “sausages” in the pan, starting from the center, placing them in a circle and alternating them. Bake a pie. Serve by cutting into slices like a cake. Your guests will be left scratching their heads trying to figure out how you managed to hide the filling in the pie like that!

Happy baking!

Larisa Shuftaykina