Meat pies - general principles and methods of cooking
Meat pies is a very popular dish. In one form or another, they are found in almost all cuisines of the world. With all the variety of forms and ingredients used in the dish, there are some similar rules.
Most meat pies are closed. In this case, the meat longer retains its juiciness.
The cake takes its final form on the baking sheet or in the form.
If yeast is present in the dough, it is completely ready to be sent to the oven cake, you need to put a little “distance” in the heat.
The cake, already taken out of the oven, is covered with a towel and left to rest.
Meat pies - food preparation
Choosing minced meat or meat for a pie, stop at veal or lean beef. Milk, if it is present in the recipe, it is better to take low-fat. Preference should be given to what is produced from the whole product.
Flour need to choose wholemeal from durum wheat.
Always use refined olive oil to lubricate the forms and trays. From the point of view of dietary nutrition, this oil is considered the most useful. There are many important for the body fatty acids and vitamin E. Many other fats, decomposing at 180 ° C, form carcinogens.
Meat pies - preparation of dishes
In all recipes that are discussed in this article, the oven is used. Cake can be baked directly on a baking sheet, protected by baking paper, or in special forms.
Forms can be greased or also lined with baking paper. For the first recipe, it is preferable to use a split form.
Meat pies - the best recipes
Recipe 1: Pie with meat and potatoes
This is a recipe for a very satisfying and tasty cake. Prost in performance, in finished form looks very appetizing. For this pie, any lean meat that is close at hand is suitable: pork, beef, veal, chicken and turkey.
Dough: 250 grams of mayonnaise and sour cream, 300-350 grams of wheat flour, 3 eggs, 1 tsp of soda, salt.
Filling: 300 grams of meat, 400 grams of potatoes, 1 head of onions (you can take leeks), salt and pepper. To lubricate the form use vegetable oil.
Method of preparation
Mayonnaise and sour stir. Add soda to the mixture and, gradually adding flour, replace the rather thin dough.
For the filling, chop the onion into small chips. Dice raw meat and raw potatoes into small cubes. Onions, potatoes and meat mix in one container, salt and pepper. Grease the form. Moisten hands with water and lay out half the dough in the form. Put the stuffing on top (slightly away from the edges). Place the remaining dough, evenly closing the filling. Smooth dough. Place the cake in the oven. Bake an hour at 180 ° C.
Recipe 2: Boiled Meat Pie
The cake is prepared without yeast. It has a lot of meat. It is tasty, big and is intended for a merry feast. Using it for a modest home tea, try to avoid overeating.
Dough: 200 grams of butter, 1 egg, 200 grams of sour cream, 1/2 tsp of soda, 3 tbsp. l sugar, about 3 glasses of wheat flour.
Toppings: 1 kg of pork or beef, 1 large onion, salt and pepper.
To lubricate the cake: 1 tbsp. sour cream and yolk.
Method of preparation
Meat cut into large pieces and boil. Fry finely chopped onion until golden brown. Warm meat with fried onions scroll through a meat grinder. The resulting minced salt and pepper. To mince was tender and juicy, you need to add a few spoons of broth, in which the meat was cooked.
Cooking dough. Melt and cool the butter. Soda put in sour cream. Egg whites decorate from yolks. First, whip the whites with sugar, then, continuing to beat, gradually add the yolks. Gently mix the sour cream with soda and the cooled melted butter into the egg-sugar mixture. Mix everything up to pomp. Gradually add flour so much that the dough does not stick to your hands. The rate of 3 glasses is approximate, so flour should be poured in portions. The dough should remain soft. Divide it into 2 equal parts. Roll out one piece with a rolling pin on special baking paper. Put the dough on a baking sheet along with the paper. Arrange the stuffing on the dough, departing from the edges of 1.5-2 cm. Roll out the second layer of dough and lay on the stuffing. The edges of the pie pinch. Mix in a cup of egg yolk and a tablespoon of sour cream. Spread the cake surface with the mixture. Place the cake in a preheated oven and bake for 40 minutes at 180 ° C. The finished cake is cooled.
Recipe 3: Yeast Pork Pie
Pie from the series “fingers you yum”! Of course, have to tinker. However, with yeast dough this is always the case. There is an alternative: buy ready-made dough in the supermarket. But still it is better to cook yourself, so that you have something to compare with later.
Dough: 1/2 liter of milk, 2 tbsp. sugar, 12 gr. dry yeast, 1 egg, 100 grams of butter, salt. Flour need to take about 6 glasses. Flour norm approximate. The dough should be soft and keep up with your palms.
Stuffing: 800 grams of pork, 1 large onion, vegetable oil, 200 ml. meat broth.
To lubricate the cake - 2 yolks.
Method of preparation
Cut the meat into large pieces and cook until ready. It takes this process about half an hour from the moment of boiling. At this time, you can warm the milk so that it is warm, but not hot. Pour half a glass of milk, add 1 tsp of sugar and all the yeast. Stir the mixture. After 10 minutes in the glass with the mixture, a foam should be formed with a height of at least 2-3 cm. During this time, it is necessary to melt and cool the butter. In a large bowl, mix the egg and a pinch of salt. Add there the rest of the warm milk, melted butter, all the sugar and “approached” yeast mixture. Stir gently and knead dough while adding flour. Cover the dough with a towel in the same bowl and put “fit” for about half an hour.
Remove the cooked meat from the broth and grind through a meat grinder. You can use a blender. Fry the chopped onion in vegetable oil. Add meat to the pan, another 3 tbsp. vegetable oil and broth. Mix everything and simmer under a lid for 7 minutes.
Pinch off a small piece of dough for decoration. The remaining dough divided into two unequal parts. That, that is a little more, roll out on baking paper, after having sprinkled it with flour. Transfer the resulting layer of dough together with the paper to a baking sheet. Lay out the filling, retreating from the edge of 2 cm. Roll out a smaller layer and cover them with the filling on top. Pinch the edges of the cake. Put the dough decorations on the cake (roses and twigs). Mix two egg yolks with a couple of teaspoons of water and smear the dough. Bake pie 40-45 minutes at 180 ° C.
Recipe 4: Greek minced meat pie
This cake is for those who simply do not have free time. They ran into the supermarket, quickly bought all the ingredients, and at home they prepared everything according to the recipe. From the start of cooking to the finished cake will be just an hour. Ingredients
Dough: Frozen puff pastry.
Stuffing: Half a pound of minced meat, 300 grams of cheese, 250 grams of cheese, 2 eggs, 2 pcs. onions, a bunch of dill, salt to taste, green onions and parsley, if desired.
Method of preparation
Minced fry until cooked. Chopped onions, too, fry and add to the stuffing. There also put the grated cheese and cheese, chopped greens and raw eggs. Try what happened. It is possible that salt is not needed, but, if it is not enough, add salt to taste. Fold the puff pastry and place half of it on a baking sheet. The next layer is the filling. Place the top layer of dough on the filling and pinch the edges of the cake. In a heated oven, bake for about thirty minutes at 180 ° C.
Meat pies - useful tips from experienced chefs
Baking paper or baking paper is a very convenient and modern solution to protect the mold or baking tray from dough and to prevent baking from burning.
When choosing such a paper, pay attention to the presence of a silicone coating on it. Better if it is two-way. The paper color should be brownish. If you take two sheets of good baking paper, they will slip with mutual friction.
If the filling emits a lot of moisture, it is better not to use baking paper, as it soaks from the hot liquid. In these cases, apply the foil.
The foil will protect the cake if it starts to stick on top. Simply cover the surface with foil.
The readiness of the cake is determined using a match or a toothpick. There should be no trace of raw dough on it, if you pierce the cake with it.
To prevent the surface of the cake from bursting, you need to pierce it with a fork several times before the cake is placed in the oven.