home/ Cakes

What are the filling pies made with. Delicious filling for pies: types and options

You can make pies from absolutely any filling, the main thing is that it matches your taste and, of course, is delicious. Below we will tell you in detail about all kinds of fillings for such homemade baked goods.

Sweet filling for yeast dough pie

The simplest sweet filling is a filling made from fruits and berries, both frozen and fresh. At the same time, sugar is added exclusively to taste. When using juicy berries, they need to be seasoned a little with starch to prevent the juice from leaking out when baking products.

Can also be used as a sweet filling for pie or small patties thick jam, jam or its mixture with fresh berries or fruit.

Pies with sweet curd filling are very tasty. Often steamed raisins or any other dried fruits and nuts are added to cottage cheese, along with granulated sugar.

As a rule, large sweet pies, unlike products with unsweetened filling, are made open, covering the surface with "mesh" or "pigtails" of dough.

Fillings for savory yeast dough pies

The assortment of savory pie fillings is much wider and more varied. Great opportunities for culinary experiments open up here, because even a filling with the same main component can be diversified by adding spices or another product, each time changing the taste and giving it new shades. Most often, savory pies are cooked covered to keep the baked goods juicy.

Consider some options for savory filling for closed savory yeast dough pies.

Delicious meat filling for yeast dough pie

Ingredients:

beef pulp - 620 g;
champignons - 320 g;
half a celery root;
one small parsley root;
one small carrot;
four medium-sized onions;
a few peas of black and allspice;
half a teaspoon of oregano;
salt to taste;
a pinch of granulated sugar;
three chicken eggs;
freshly ground mixture of five peppers;
hops-suneli;
fresh herbs;
vegetable refined oil.

Preparation

First, we need to bring the beef to readiness. To do this, wash the meat, place it in a saucepan, fill it with water and put it on fire. After boiling, remove the foam, add the washed parsley and celery root, carrots, one onion along with the husk, after rinsing it, and also throw stalk celery, salt the broth to taste and season with black and allspice peas.

While the beef is boiling, boil the hard-boiled eggs, then cool in ice water, peel and cut into cubes.

Peel the onions, chop them into cubes or half rings and sauté until pleasant golden brown in vegetable oil, seasoning with a pinch of granulated sugar for caramelization. We also fry the mushrooms until tender, after washing them and chopping them arbitrarily. At the same time, finely chop any fresh herbs of your choice.

When the meat is ready, we pass it through a meat grinder along with boiled carrots, celery and parsley root. After that, fry the meat mass a little in a pan, add prepared fresh herbs there and pour in about half a glass of beef broth. After that, mix the meat component with mushrooms, eggs and onion fry, season to taste with salt, freshly ground pepper mixture, suneli hops and mix.

Simple fish filling for yeast dough pie

Ingredients:

Preparation

A very simple but incredibly tasty fish pie filling is made from pink salmon fillets. It is enough to cut the fish product into small slices. A onion peel, chop into half rings and sauté in a little butter. Filling the yeast pie, put the pink salmon slices seasoned with salt and pepper, spread the onion and pieces of butter around the entire perimeter.

Previously, guests were treated to pies for festive table, even their name comes from the word "feast". By their splendor, taste and appearance, they judged the wealth, prosperity of the family. Today, such pastries are prepared more often, not only for special occasions, but also included in the daily menu. Each housewife has her own proven recipes with her favorite fillings. Knowing the secrets, you can delight your household with delicious, fragrant pastries from yeast dough.

What are the fillings for yeast dough pies

Pastries are eaten for breakfast, lunch and dinner, as an independent dish and as an addition to the main course. Simple toppings for pies based on yeast dough, they are divided into salty and sweet. Some are prepared as desserts for tea drinking, others - as cold, hot snacks. Some types of baked goods even have names associated with the product used for stuffing: for example: kurnik, rybnik, skits, kulebyaka, mushroom picker, charlotte, etc.

How to make yeast pie fillings

Some housewives mistakenly believe that the key to success lies only in the successful kneading of the dough. This factor is undoubtedly important, but the filling plays an important role. Too wet or dry, undersalted or oversalted mass can spoil the taste of the whole dish. The products used for stuffing should be combined with each other, complement each other, creating a single culinary composition with the dough.

Unsweetened

In the process of making fillings for savory yeast dough pies, the following products are often used:

different types meat, minced meat;
fish, seafood;
eggs;
sausage products;
mushrooms;
vegetables (cabbage, potatoes, onions, carrots);
cereals (buckwheat, rice);
legumes (peas, beans);
mixtures of several of the above ingredients.

It will not be enough to simply fill the baked goods with one or more ingredients. To make it tasty, you need to keep in mind some secrets:

All ingredients must first be washed and cleaned.
Next, the products are heat treated, as indicated in the recipe.
Grind the ingredients according to the recipe: cut into small cubes or strips, grate, twist in a meat grinder or puree with a blender.
The filling can and even needs to be slightly salted in order to compensate for the insipid taste of the yeast base. You need to put it in a cooled form.
If the yeast cake is closed, the mixture for filling it should not be too wet, otherwise the baked goods will not bake well inside.
Watery, runny types of fillings are used for open and semi-closed options.

Sweet

For the preparation of sweet types of fillings, the following products are used:

any dried fruits;
jam, jam, jams, honey;
berries;
fresh or thermally processed fruits;
cottage cheese;
pumpkin, carrots;
bird cherry;
candied fruit;
nuts;
grape;
custard;
boiled condensed milk;
chocolate;
a ton of several products on this list.

The sweet filling for yeast dough pie also has some cooking secrets to help improve taste ready meal:

Using cottage cheese, grind it through a sieve, especially coarse-grained.
It is necessary to drain the syrup from the jam (if any) and add starch or gelatin so that the filling does not creep.
Fruits and berries must be washed, cleaned of tails, seeds, stalks, let the juice drain, add a thickener.
Grinding method - according to the recipe.
So that the apples do not darken after cutting, they are sprinkled with lemon juice.
Dried fruits must first be poured with boiling water.
Next, the selected components are mixed with each other, sweetener, vanillin or cinnamon are added.

Recipes for fillings for yeast dough pies

Preparation delicious fillings for pies based on yeast dough - a very exciting process. You can realize any fantasies, taking into account your taste preferences and the nuances of this culinary process. Exists classic options combinations of products used to fill yeast cakes, but you can come up with your own, getting new original tastes.

Minced meat

Time: 40 minutes.
Servings Per Container: 4 Persons.
Calorie content: 239 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Delicious meat filling for yeast dough pie can be made with pork, beef, chicken or two types of meat. By varying their proportions, you can make the mass more fatty, satisfying, or, conversely, dietary. In order for the mixture to bake well, the main component must be twisted into minced meat on its own, it is better not to use a purchased one. For juiciness when frying chopped poultry meat, you can add a little butter, pork, beef - lard.

Ingredients:

minced meat (pork, chicken, beef) - 0.5 kg;
onions (onions) - 100 g;
oil (lean) - 2 tbsp. l .;
salt, black pepper (ground) - to taste.

Cooking method:

Chop the peeled onion into small cubes. Fry until transparent.
Add minced meat, simmer for at least 20 minutes, stirring constantly so that there are no lumps.
Season, stir well. When all the liquid has evaporated and the mass is ready, remove from the stove and cool.

From fish

Time: 45 minutes.
Servings Per Container: 6 Persons.
Purpose: blank for flour products.
Cuisine: Russian.
Difficulty: easy.

Fish filling for a pie in the oven is very tasty and healthy. The product contains a lot of protein and phosphorus, which helps to improve brain function. Use any fish at your discretion, the main thing is to completely clean the carcass from bones or take a ready-made fillet. You can bake yeast cakes even from salty and canned fish... If the product of your choice is not fat enough, make the mass juicier by mixing with a small amount of any oil. Add to the fish the ingredients it goes well with (rice, onions, eggs) and your yeast dough will be more satisfying.

Ingredients:

fish fillet - 750 g;
eggs - 2 pcs.;
rice (white) - 120 g;
onion (onion) - 1 pc .;
butter (butter) - 2 tbsp. l .;
parsley greens - ½ bunch;

Cooking method:

Divide the fish fillet into several small pieces, add water and cook until cooked. Twist through a meat grinder.
Lightly fry the finely chopped onion until golden brown.
Boil the rice and eggs, cut the last into small cubes.
Chop greens, mix with other ingredients, add spices. Stir, start.
If you think that the mass is too dry, you can pour in a little fish broth.

Potato and meat

Time: 2 hours.
Servings Per Container: 5 Persons.
Calorie content of the dish: 143 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

When several ingredients are present in the filling of yeast pies, the baked goods are more satisfying, nutritious. To prepare the classic potato and meat mass, you can take not only pork, but also chicken, beef, kidneys, heart, animal lungs, even chicken stomachs... To prevent the mixture from falling apart, it must be tied with an egg, and browned onions will add taste and aroma to the filling.

Ingredients:

pork - 300 g;
onions (onions), potatoes (cooked in their uniforms) - 2 pcs.;
egg, carrot - 1 pc.;
bay leaf - 2 pcs.;
dill, salt, pepper - to taste.

Cooking method:

Put washed meat, bay leaves, peeled and chopped into a saucepan in large pieces onion, carrots. Pour in water and cook until the pork is tender.
Finely chop the second onion head, sauté until transparent.
Grind pork with onions, peeled potatoes in a meat grinder.
Beat in an egg, add spices, finely chopped dill. Stir.

Chicken and cheese

Time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content of the dish: 176 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

The filling for chicken and cheese yeast dough is very soft and tender. Choose the meat based on your taste: breast, fillet or ham. It all depends on two factors: how fat you want the mixture to be, and whether you want to mess with the bones. The choice of cheese also depends on your preference, but it is better to use a variety that melts easily during baking.

Ingredients:

chicken fillet - 350 g;
cheese (hard) - 150 g;
onions (onions) - 4 pcs.;
butter (butter) - 50 g;
oil (lean) - 1 tbsp. l .;
thyme - ¼ tsp

Cooking method:

Boil chicken fillet until tender, cool, cut into small pieces.
Peel the onions, chop finely, fry in vegetable oil until golden brown.
Grate cheese, combine with meat, onions, softened butter, thyme, stir. Sculpt.

Liver with buckwheat

Time: 50 minutes.
Servings Per Container: 5 Persons.
Calorie content: 207 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Cereals are often added to mixtures for filling yeast cakes. Sometimes to increase the amount of mass, sometimes - for a layer between the bottom layer of the dough and other components. This technique helps the baked goods to bake better inside. Buckwheat goes well with the liver, increases the satiety of the filling, its nutritional value... If you are worried that the buckwheat-liver mixture will fall out, add a couple of chicken eggs to it while kneading.

Ingredients:

buckwheat - 2 tbsp.;
onions (onions) - 2 pcs.;
liver (cook) - 300 g;
oil (vegetable) - for sautéing;
black pepper (ground), salt - to taste.

Cooking method:

Pour buckwheat with 4 glasses of water, cook until tender.
Finely chop the onion, sauté.
Twist the liver in a meat grinder, mix with the rest of the ingredients, season, mix.

From carrots

Time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 106 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Yeast baked goods with carrot filling are liked even by those who have a negative attitude towards this vegetable in a boiled, stewed form. For the preparation of the filling, it is worth choosing sweet fruits, rich in bright orange color. If you want to pamper children with baking, mix chopped carrots with grated sweet and sour apples, citrus zest, sugar, cinnamon, and then stew the mixture.

Ingredients:

carrots - 450 g;
egg (boil) - 3 pcs.;
margarine - 40 g;
salt to taste.

Cooking method:

Peel the carrots, cut into large pieces, add water and boil for about 20 minutes.
Cool, twist with a meat grinder, mix with chopped eggs, soft margarine, salt.

Bean

Time: 3 hours.
Servings Per Container: 2 Persons.
Calorie content: 195 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Before stuffing yeast pie with beans, boil the beans until cooked. To do this, the product must be poured with water for several hours, and preferably overnight, so that the cooking process lasts faster. Beans strongly stain the containers in which they are cooked, so cook them in aluminum pots and only over low heat. In addition, do not forget to stir the mass so that it does not burn.

Ingredients:

beans (red) - 200 g;
oil (vegetable) - 60 ml;
onions (onions), carrots - 1 pc.;
dill - ½ bunch;
spices to taste.

Cooking method:

Pour the beans with clean water, bring to a boil. Next, cook until tender over low heat. Cool, purée with a blender.
Fry the chopped onion, grated carrots.
Add frying, chopped dill to the bean puree, add spices, mix. It is better to leave the vegetable oil in the pan, and put a small piece of butter instead.

Cabbage

Time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 57 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Fresh cabbage filling for yeast pies is the same classics as potato, rice-egg and pea filling. The opinions of culinary experts on the preparation of the cabbage mass differ. Some argue that it is better not to fry the vegetable, but to cook it, otherwise we will have a lot of oil and the dough will not be baked. Others advise frying it with onions and carrots. How to choose is up to you, but if you are at a loss and cannot decide, use sauerkraut to fill yeast baked goods.

Ingredients:

fresh cabbage (white cabbage) - 0.5 kg;
onions (onions), carrots - 2 pcs.;
water - 100 ml;
oil (sunflower) - 30 g;
salt, black pepper (ground) - to taste.

Cooking method:

Remove the top layer of leaves from the head of cabbage, chop the rest into strips about 3 cm long.
Salt, mix with your hands, lightly rubbing the mass to let the juice flow.
Fry finely chopped onions until transparent, add grated carrots, simmer for about 3 minutes.
Add the cabbage, continue to simmer for 3-4 minutes.
Pour in water, cover the vegetables with a lid, simmer over low heat for about a quarter of an hour.
Add spices, stir, remove from heat. Cool and gently transfer to another container with a slotted spoon, getting rid of excess oil.

Salted mushrooms

Time: 40 minutes.
Servings Per Container: 8 Persons.
Calorie content: 120 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Pies based on yeast dough with mushroom filling are very tasty and aromatic even when mushrooms are mixed with other ingredients. The catch is that you need to understand the types of mushrooms, be able to properly prepare them (boil, fry). It is better to use salted mushrooms that do not require prior heat treatment.

Ingredients:

mushrooms (salted) - 1 kg;
oil (sunflower) - 150 ml;
white onions (onions) - 4 pcs.;
black pepper (ground) - a pinch.

Cooking method:

Drain the brine from the mushrooms, rinse them under running water.
Cut into small thin slices.
Chop the peeled onion, sauté in butter.
Add mushrooms, fry for about 7-10 minutes. Pepper, stir.
Spread on yeast dough chilled.

Sweet curd

Time: 20 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 226 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Yeast baked goods with curd filling are liked by everyone who has a positive attitude to this fermented milk product. Delicate, soft consistency, mouth-watering aroma with light notes of vanilla - a delicacy with such qualities will definitely appeal to children. Cottage cheese is rich in calcium and easily digestible protein, which makes it possible to attribute the pie to curd filling to the rank healthy dishes.

Ingredients:

cottage cheese (fat content 9%) - 0.8 kg;
sugar - 75 g;
egg yolks- 3 pcs.;
salt - on the tip of a knife;
vanilla sugar- 1 tsp;
flour - 50 g;
raisins (candied fruits) - 1 tbsp.;
butter (butter) - 2 tbsp. l.

Cooking method:

Grind cottage cheese through a sieve or twist in a meat grinder.
Melt the butter, pour into the curd mass.
Add the rest of the ingredients, mix thoroughly.

From fruit

Time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 122 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Use this recipe for a yeast fruit pie for family tea. Here are used fresh apples, bananas and raisins. The dish turns out to be insanely fragrant, sweet, tasty, offer it to children as an alternative to sweets and purchased cookies. If the peel on the apples is not very tough, then be sure to leave it, so the yeast pie in the cut will look much prettier. Take bananas that are bright yellow, ripe, without defects and dark spots.

Ingredients:

bananas - 4 pcs.;
apples - 3 pcs.;
raisins - 150 g;
sugar - 100 g.

Cooking method:

Pour dried fruits with hot water for half an hour, drain the liquid through a sieve.
Peel the apples from the stalk and, if necessary, from the skin. Cut into thin slices.
Peel the bananas, cut into slices.
Fruit filling for yeast dough pies, it should be laid out in the following sequence: put apple slices on the bottom layer of the dough, then bananas, raisins, sprinkle with sugar and cover with the second layer of dough.

From dried fruits

Time: 45 minutes.
Servings Per Container: 5 Persons.
Calorie content: 238 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

As for dried fruits, you can start baking in any kind of this product... Even the usual mixture for cooking compote. If you have your own garden, and you dry apples for the winter, feel free to use them for the filling, mixing, for example, with dried apricots. Raisins and prunes are wonderfully combined with each other. Whatever you choose, be sure to steam the fruits with boiling water to soften them before chopping. Otherwise, the filling for yeast dough pies with dried fruits will be harsh.

Ingredients:

apples (dried) - 400 g;
dried apricots - 400 g;
granulated sugar to taste.

Cooking method:

Rinse the apples thoroughly several times. Fill with water to cover the dried fruit and place on the stove. Cook for about 10 minutes.
Then remove with a slotted spoon in a bowl, cool.
Wash dried apricots well, fill with hot water, leave to cool.
Twist the dried fruit through a meat grinder, stir. Add sugar to your liking.

Poppy

Time: 30 minutes.
Servings Per Container: 4 Persons.
Calorie content of the dish: 307 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

If you have yeast dough, make a pie with poppy filling... This product is familiar to everyone since childhood - it was filled with buns and rolls. Traditionally, the mass is prepared from sugar and poppy seeds, but for additional aroma and taste, you can add citrus fruit zest, raisins and vanillin. Before cooking, the main ingredient must be poured with hot water, left to cool completely, and then twisted twice with a meat grinder.

Ingredients:

poppy (steam, grind) - 300 g;
raisins - 50 g;
granulated sugar - 100 g;
water - 200 g;
lemon peel - to taste;
crackers (breadcrumbs) - 1 tbsp. l.

Cooking method:

Pour the dried fruit with hot water, and while it cools, prepare the other ingredients.
Put all the remaining food in a saucepan, stir, simmer over low heat, stirring, until thickened.
Add raisins (no water), form a yeast cake.

Cherry jam

Time: 1 hour.
Servings Per Container: 3 Persons.
Calorie content of the dish: 303 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

For the preparation of yeast pies are often used Cherry jam... Here it is important to pay attention to the consistency of the sweetness. If it is liquid, be sure to drain the syrup and in any case add a thickener so that the dough is not soaked, but baked well. You can try adding chocolate to the jam.

Ingredients:

cherry jam - 500 ml;
starch (potato) - 1 tbsp. l .;
dark chocolate bar - 100 g.

Cooking method:

Put the jam in a colander.
After the syrup has drained, transfer to a bowl, add starch, stir.
Lay out the filling as follows: a layer of dough, jam, small pieces of chocolate, the second layer of dough.

Raw apple filling

Time: 30 minutes.
Servings Per Container: 2 Persons.
Calorie content: 99 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Aromatic apple filling for open pie from yeast dough it is easy and quick to prepare. You can take any kind of fruit, but sweet and sour is better, so that the finished dish is not too cloying. If you've already sliced the apples, and the yeast-based dough is not ready yet, sprinkle them with lemon juice so that they do not darken. Only cut the rind when it is tough. If not, leave it, it is rich in vitamins and essential oils.

Ingredients:

apples - 250 g;
granulated sugar - ¼ tbsp.

Cooking method:

Wash the fruit, remove the stalk.
Cut in half and then into quarters. Cut each piece into thin slices.
Add sugar, stir.

Lemon

Time: 20 minutes.
Servings Per Container: 4 Persons.
Calorie content: 192 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

The most fragrant and useful are obtained lemon tarts... With such a dessert, you are provided not only pleasant tea party but an even bigger serving of vitamin C and strengthening the immune system. Before starting to prepare such a filling, be sure to scald the citrus fruits with boiling water to wash off all the chemicals with which the fruits were processed. This will help lemons give more. essential oils, juice.

Ingredients:

lemons - 3 pcs.;
granulated sugar - 300 g;
starch - 2 tbsp. l.

Cooking method:

Cut the citrus into rings, removing the seeds.
Twist through a meat grinder along with the zest.
Pour in the remaining ingredients, mix thoroughly.

From rhubarb

Time:
Servings Per Container: 2 Persons.
Calorie content of the dish: 112 kcal / 100 g.
Purpose: preparation for flour products.
Cuisine: Russian.
Difficulty: easy.

Many may be surprised by the presence of rhubarb as a filling in a yeast-based pie. Be that as it may, the dish turns out to be very healthy, thanks to useful properties plants. Rhubarb contains starch, fiber, pectin, malic acid, ascorbic acid and many minerals. The plant has only 13 kilocalories per 100 g, so the dish will not turn out to be very high in calories.

You can start making pies in five minutes. Fortunately, the stores always sell dough for every taste, and you can literally compose the filling “from what was”. Okay, let's look in the refrigerator. Surely there is a bank in the corner sadly with jam - here the first filling for pies is ready! If the jam is watery, add a couple of tablespoons of starch, crackers or ground nuts to it. If the jam is very runny, just drain the syrup from it.

Since we started with sweet, it makes sense to talk about fillings for pies from fresh fruits and berries ... The easiest option is apples ... Best of all sour, with a pronounced aroma. V apple filling add sugar 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 the dough. They need to be pitted, if any, and cut into pieces. If you add starch to the fruit or berry mass, then the juice released during baking will not boil away, but will turn into a kind of jam. Bananas , which have long ceased to be exotic, can also become just a gorgeous filling for quick pies - put a slice of banana on the dough, sprinkle with chocolate and roll the pie. Ready!

Sweet pies stuffed with dried fruit ... And if you mix them with cottage cheese? Great idea! By the way, dried apricots perfectly masks such useful additives as carrots and pumpkin ... To make delicious and healthy pies with pumpkin or carrots, peel the vegetables, simmer in a little water until soft and mix with finely chopped dried apricots. Sugar and flavorings to taste.

from nuts and poppy seeds is a luxurious taste. Any nuts need to be chopped (with a rolling pin or in a blender, you can do it the old way, in a meat grinder) and mix with sugar syrup... The nut mass can be used neat or mixed with cottage cheese, whipped protein, dried fruits, etc. If you decide to bake pies with poppy seeds, boil it in a little milk and pass it through a meat grinder. Poppy goes well with the same nuts, cottage cheese, dried fruits, apples.

Have you tried pies with sorrel ? If not, be sure to cook it. Sorrel, which we used to associate with green cabbage soup stewed in butter with sugar tastes like cherries! Rinse the sorrel, dry it, cut not too finely and simmer in butter, making sure that the sorrel does not turn sour. 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 sweets ... With chocolate, everything is clear and so - put a couple of slices of chocolate on the dough, you can add nuts, wrap it up. Condensed milk should be taken only boiled, it can be mixed with cookies, nuts or dried fruits. But candies should be homogeneous, like "Lady", toffee, bars, "School". The pies are simply extraordinary! Children are delighted, nutritionists are in shock, but sometimes you can cook something like that.

Moving on to savory fillings for pies. Here, too, there is enough room for imagination and improvisation. Judge for yourself - the saying that you can wrap everything in a pie fits this case just perfect.

from meat and sausages very satisfying. 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 best mixed with fried or green onions, eggs, cheese, vegetables, potatoes, cereals, mushrooms.

Even ordinary sausage in dough will be much tastier if wrapped in a piece of thin bacon or cheese.

If you decide to make pies with filling minced meat , it must first be stewed in a pan with onions. Can add green onions, diced bell peppers, potatoes or rice, beans.

Filled pies from liver - it is cheap and cheerful, and also very tasty. If you thoroughly prepare the offal, peel and fry the liver, soak the kidneys in milk or soda solution before boiling, boil the lung and heart well, and then pass it all through a meat grinder and mix with a lot of fried onions, you get a very juicy and aromatic filling for pies ... You can add a little boiled rice to it.

Pies with fish are 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 (there are a lot of bones, of course) or fatty mackerel, as well as expensive fish like salmon, salmon or trout - any fish in pies looks very, very good. Mix the boiled fish fillet with sautéed onion, 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 own juice fit. Drain the jar, mix the chopped fillets with fried onions and boiled eggs. You can add rice. Fast and tasty. But sprats or canned food in tomato sauce are not suitable.

Filling from mushrooms prepared from any kind of mushrooms. Fragrant forest, purchased mushrooms or oyster mushrooms, fresh, boiled, frozen - all of them must be completely cooked before they get inside the pie. Mushrooms take longer to cook than pies are baked or fried. Chop the mushrooms, boil or sauté in a skillet with oil or butter and mix with something. Mushrooms work well with onions, eggs, potatoes, or meat. Very satisfying!

Eggs in pies, too, they look good. 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. These are two. And again, meat, chicken, fried bacon, herbs, fish - all this goes well with hearty eggs.

Filling from cereals and legumes very appropriate, when there is nothing more to sweep on the bottom. Boil rice or buckwheat, mix with butter, a couple of boiled eggs, you can add green or fried onions. If there is a small piece of sausage, it can also be used. Beans and peas, boiled until soft, can be mixed with fried carrots and onions, or a little mushroom or meat can be added. You will get very tasty and completely inexpensive pies.

About fillings such as potatoes and cabbage , even nothing to say - it's a classic! Boil potatoes, mash in mashed potatoes, mix with meat, liver, boiled eggs, or just with fried onions. Very tasty. And cabbage can be either fresh or sauerkraut. Chop the cabbage and stew 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 the usual one is suitable for the filling. processed cheese- much more budgetary! But tasty, try it. Or here's another option for you: put a circle of tomato on the dough, a slice of cheese on top, a little greens, pinch the edges and fry.

Cottage cheese with herbs also good at pies. Eggs can be added to this filling. Don't forget about salt and pepper. Cottage cheese can be mixed with grated cheese, you get a stretching filling, well suited for fried flatbread pies.

This is just a brief overview on the topic of pie fillings. There are much 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

Pies and pies - favorite treat everyone. This dish has its origins in tsarist Russia. The hospitality of many Russian housewives was judged by how the pies were prepared.

Many recipes for making yeast pies have come down to our times. They differ in the composition of the dough and the type of filling.

The filling is of great importance when making pies. It can be sweet, fruity, vegetable or meat.

The main thing is that all the ingredients are perfectly combined and complement each other. So, consider the popular fillings for yeast pies.

Recipes for sweet fillings for yeast dough patties

Sweet fillings can be made from a variety of sweet foods. For them, you can use fruits, cottage cheese, sour cream, eggs and much more.

In addition, you can show imagination and ingenuity and make your own original and tasty filling.

Apple filling

Preparation:

Preparing the apples. It is advisable to use apples of small size, sweet and sour varieties. Peel the apples, cut and clean the seeds. Next, cut them into small pieces;
We put the apples in a deep metal container and cover with sugar, add raisins there, a couple of drops of lemon juice, vegetable oil and a pinch of cinnamon;
The filling is ready. In the process of baking the pies, it will soften and turn out in the form of a puree. It tastes like an amazing filling for baked yeast dough pies.

Curd filling

The filling consists of the following components:

Curd or curd- 600 grams;
Two egg yolks;
Granulated sugar - 100 grams;
Melted butter - 100 grams;
A little ground cinnamon and salt.

Preparation:

First, you should mix granulated sugar with yolks and beat well with a whisk;
Next, add butter, salt and cinnamon to the mixture. We mix everything thoroughly;
Mix the non-acidic cottage cheese with the mixture and leave in the refrigerator for 15 minutes.

Pumpkin with prunes

The following ingredients are required:

1 kg pumpkin;
Half a liter of heavy cream;
200 grams of dry prunes;
100 grams of butter;
100 grams of sugar.

Preparation:

Preparing the pumpkin. It should be cleaned of skin and seeds. Next, rinse and cut into medium pieces;
Put the pumpkin pieces into a small saucepan, add the vegetable oil and put on low heat. Stir the pumpkin constantly during cooking so that it does not burn. Simmer until the pumpkin becomes completely soft;
Fill the prunes with hot water and leave in it for 20 minutes. Next, rinse the prunes cold water and cut into small pieces. Put the prunes in a saucepan with pumpkin;
After that, pour in the cream. Add 100 grams of sugar and mix. It should turn out homogeneous mass... It is best used cold.

Berry filling

The following products should be purchased:

Berries - 500 grams (strawberries, raspberries, blueberries, currants and any other berry);
Granulated sugar - 200 grams;
Starch or bread crumbs - 100 grams.

Preparation:

The berries should be washed and dried on a paper towel;
Put the berries in a medium cup and mix with granulated sugar;
When placing the filling on the dough, sprinkle it with starch or bread crumbs... Only then can the pie be closed.

Salty fillings recipes

Meat filling

Beef - 250 grams;
Pork - 250 grams;
1 onion onion;
Garlic -1 clove;
A bunch of parsley;
A little table salt;
A pinch of ground black pepper;
100 grams of fat for frying.

Preparation:

We wash the meat with cold water and pass it through a meat grinder. We make mixed minced meat;
Peel the onion and cut into small cubes. Finely chop the clove of garlic with a knife. We put the pan on the fire, spread the fat and heat it up. Next, add pieces of onion and garlic there, and fry until tender;
Finely chop the parsley and add it to the minced meat;
The meat should be pepper and salt. We mix it with ready-made onions and garlic;
If the minced meat turns out to be too dry, then you can pour a little water or broth into it.

Fish filling

The following products are required:

Any boiled fish - 500 grams;
Onions - 2-3 heads;
2 boiled chicken eggs;
A small amount of butter;
Vegetable oil;
A little salt;
Spices to taste.

Preparation:

1. The fish should be butchered. Separate the pulp from the bones. We put it in a small metal container, pour water and add some salt;
2. We put the fish on medium heat and boil until tender. Approximately 20 minutes

1. Peel the onion heads and cut them into half rings or cubes;

1. Put the onion in a preheated pan with oil and fry;

1. Chop chicken eggs into small cubes;

1. Cooked fish should be cut into medium pieces. Mix them with onions, eggs and melted butter;
2. Mix the filling well, add salt and spices.

Mushroom and potato filling

The following components are required:

500 gram fresh mushrooms(champignons);
Sour cream or cream - 200 grams;
1 piece of onion;
Potatoes - 5-6 pieces;
Vegetable oil;
40 grams of margarine;
A little salt;
Spices.

Preparation:

Mushrooms should be washed and cut into small slices;
We put a frying pan on medium heat, pour in vegetable oil and add pieces of mushrooms. Everything should be fried until fully cooked. Also, the mushrooms need to be salted and in the end, pour sour cream;
We peel the potatoes. It needs to be boiled until tender. Water with potatoes is salted with salt before boiling;
Grind the finished potatoes in a blender until mashed;
After that, mix mashed potatoes with mushrooms, add salt, add spices.

Mushroom and cabbage filling

For cooking, you need the following ingredients:

400 grams of champignons;
300 grams of white cabbage;
100 ml sour cream or cream;
Vegetable oil;
50 grams of margarine;
A little salt;
Spices.

Preparation:

The champignons must be washed and cut into small slices. Put the pan over medium heat, pour in the vegetable oil and add the mushrooms. Fry everything until fully cooked. At the end, add sour cream and simmer under a closed lid;
Chop the cabbage into small pieces. Then we put it in a small metal container, fill it with water. Salt and simmer over medium heat for half an hour;
The finished cabbage should be cooled and mixed with mushrooms. Add salt, melted margarine and pepper to the filling.

Recipes for delicious fillings for puff yeast dough patties

Chicken, rice and egg filling

The filler consists of the following ingredients:

Half a kilogram chicken meat;
200 grams of rice;
3 pieces of chicken eggs;
A little table salt;
Spices to taste.

Preparation:

It is advisable to use meat without bones and skin, only the pulp. Boil the meat until tender. During the cooking process, the water should be salted;
Boil rice and eggs;
Finely chop the chilled chicken into pieces. Cut the eggs into small cubes. Mix all these ingredients and add drilled rice there;
The filling should be salted and, if desired, spices can be added there.

Filling of cottage cheese, raisins and candied fruits

The filling will require the following ingredients:

500 grams of cottage cheese;
200 grams of raisins;
200 grams of granulated sugar;
Vanilla bag;
50 grams of candied fruits.

Preparation:

Pour cottage cheese into a blender and beat until a fluffy mass is formed;
Rinse the raisins and fill them with hot water. We insist on it for 10 minutes. Next, dry it;
Mix the whipped cottage cheese with raisins, granulated sugar, vanilla and candied fruits;
This filling is perfect for making a hearty dessert.

Prepare a delicious, for evening tea this is the best dessert. Amazing cabbage pie from puff yeast dough by grandma's recipe How to make: A frozen berry shortcake is not that difficult to make. A great way to get kids to help in the kitchen. ...

Secrets of making delicious pies

When kneading the dough, use warm milk and water, but not hot. Pour them into flour in a thin stream, stirring occasionally with a wooden spoon. The dough will turn out fluffy and without lumps;
The kneaded dough should be covered with a paper towel, it will "breathe" through it;
Since yeast dough does not like drafts, it should be put in a plastic bag and put in the refrigerator for a couple of hours;
It is best to spread finished dough products on a pre-greased baking sheet;
If you add berry filling to closed pies, sprinkle them with starch. The filling will be thick and will not flow out;
To bake pies, the oven should be preheated to 180 degrees, but no more;
Baking time - 20 minutes;
Pies with curd filling will turn out to be tasty and tender if you first grind the curd through a sieve;
To give the baked goods a pleasant nutty flavor, the baking dish can be greased with ground nuts.

Filled yeast dough pies will become the main treat of your table. Be sure to cook them with fillings according to the recipes provided and delight your family.

Check out 8 new pie fillings:

And don't forget about the cooking secrets. These tricks will help you prepare delicious pastries with delicious toppings!

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

Pies were originally a festive dish, even the name comes from the word "feast". Over time, pies became commonplace: they were taken with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than my mother's homemade pie. And the baby has a snack to school, and you can take it to work. Good pie is not only airy soft dough but also a delicious filling. Poorly prepared pie fillings can ruin the whole venture if they are 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 should be "live", that is, sour, yeast, leavening or cooked with sour cream, yogurt, whey, mash or beer. True, both layered and unleavened dough look good in pies.
... You can add to the pie dough rye flour, second-grade flour or bran - this will not only improve the taste, but also add value to your pies.
... Vegetable oil is added to the dough for pies with vegetable and fish filling, beef kidney fat for pies with meat, butter and ghee for pies and poultry pies.
... Less eggs and butter are placed in the dough for savory pies, kneading rather steep dough to make pies with a lot of filling and a thin dryish crust.
... The dough for sweet pies is more rich, fluffy and thicker, since the sweet filling tends to corrode the dough.
... The dough must necessarily rise at least two times, and each time it is 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 and bake well, the dough for a closed pie must be divided into two unequal parts, and most of it put down, place the filling on it and close with a smaller part.
... For kurniks and kulebyak, in which 2-3 types of fillings are used, it is important that the bottom layer of the dough does not get wet, so the fillings in these pies are laid in layers, shifting them thin pancakes... In this case, it is advisable to put a drier filling of porridge on the "bottom" of the pie, and on top - a filling of fish or meat.
... All types of fillings are put into pies boiled or fried, pre-cooled. The only exception is the filling of raw fish, while the baking time is approximately doubled.
... Pies are open, closed and semi-covered (lattice). Meat filling, fish, poultry, mushrooms, eggs, rice and onions are commonly used in closed pies... But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
... It is recommended to oversalt the filling a little - this is done so that the finished pies do not seem bland.
... It is good to add a little starch to the filling for sweet pies so that it does not creep and leak.

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

Filling of boiled beef ... Boil the meat until half cooked and cut into pieces, as for goulash. In no case do not pass the boiled meat for the filling through a meat grinder, this will make the filling dry, and the dough under it, on the contrary, raw and unbaked. Fry pieces of meat in baked beef lard with plenty of onion, chop with a knife, add pepper, nutmeg, 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 toasted onions, fry in a pan, salt. Season with pepper, parsley, add chopped hard-boiled eggs. It is imperative to add some kind of sauce, cream or strong broth to such a filling so that it does not dry out. This filling is good for pies and pancakes.

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

Chicken and potato filling, canned peas and corn... Boil peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, finely chop. Bell pepper peel, finely chop, rinse the herbs and also finely chop. Mix chicken pieces, 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 onions. 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. Rinse greens and chop finely. Mix minced fish with herbs and onions, add a 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 the melted cheese, sour cream, lemon juice, chopped dill. Spread the filling in layers - first the cream from processed cheese, fish slices from above. You can use salmon. This filling is perfect for a pancake cake.

Fish and rice filling... Cut any fish fillet into pieces, put in a saucepan and simmer with a little water and vegetable oil. Chop the finished fish, mix with boiled loose rice, add a little white sauce, salt, pepper, add chopped greens. Mix well.

Fried fish filling... Mash fried fish fillets with a crush, mix with onions, pepper and salt, add herbs.

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

Whole raw fish filling (flounder)... Remove the whole fillet from the flat fish, put, without cutting, into the pie, sprinkle with salt and pepper. You can put fried or raw onions on top.

Red filling salted fish ... Cut the fish into thin slices and place in a pie on top of the buckwheat filling or rice porridge or between two layers of filling. Do not spare spices!

For Russian pies, they should be crumbly and with a high oil content so that the pies are not dry. Rice and millet can be cooked in milk. Fried onions, hard eggs, mushrooms are added to the buckwheat filling. You can add fried onions, hard eggs and mushrooms to the rice filling if the filling is not sweet, or raisins, dried apricots, sugar, raw egg - for sweet pies. To stuffing from millet porridge add cottage cheese and pumpkin.

Pies with mushrooms are very tasty and satisfying.

Filling of salted mushrooms . Salted mushrooms chop finely, add fresh chopped onions and vegetable oil.

Filling of dried mushrooms . Dried mushrooms soak, boil, chop finely, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.

Peel the mushrooms, rinse, chop and fry until half cooked in oil, 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.

... Rinse 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.

Fruit and vegetable fillings can be very different, everything is limited only by your imagination and taste.

... You can make pies with fresh, stewed, sauerkraut- according to the season and at will. Chop fresh cabbage finely, salt, let stand for at least an hour. Then squeeze the juice lightly, add butter, finely chopped eggs and use immediately. The cabbage can be pre-stewed 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, black pepper and mix with chopped eggs. Squeeze sauerkraut, chop finely, stew a little, add onions, mushrooms.

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

Dried bird cherry filling... Grind dried bird cherry in a coffee grinder into flour, boil in a small amount of boiling water so that a thick doughy mass is obtained, add sugar or honey to it.

Dried apricot filling... Sort dried apricots, rinse, pour boiling water, boil a little. Throw on a sieve, cool, chop finely, mix with sugar.

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

Carrot filling with raisins... Chop the carrots, stew in milk. Place on a sieve. Add raisins. You can add steep finely chopped eggs and salt, then the filling will be savory.

... 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 little crumbly rice.

Jam filling... Any jam can be used for the filling. It should be well-cooked, thick, with a thick, viscous syrup. Pies with jam are often made lattice, add spices: star anise in stone fruit, cinnamon in apple cider.

Filling of raw apples ... For this filling, apples of sour and sweet and sour varieties are taken. Peel and seed apples, cut into flat slices, sprinkle with powdered sugar and cinnamon and let stand for 15-20 minutes. This filling is good for puff pastry pies.

Cheese pies can be made from any kind of cheese, but with feta cheese they are probably the tastiest. To do this, the feta cheese is chopped, 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 from the usual, in general, dishes create a wonderful treat, healthy and tasty. And your household will be happy to take with them to school or work not a usual sandwich, but a delicious, hearty mother's pie.

Larisa Shuftaykina

Popular materials

What to cook from minced meat with rice
Simple and quick biscuit roll
Complex vegetable dishes. Vegetable dishes. Baked vegetables in tomato sauce
Cherries, canned in their own juice (harvesting for the winter)
How to cook chicken ventricles