The most famous, along with the simple ones, are meat pies in the oven. Types of dough and recipes for meat patties in the oven

The most famous, along with the simple ones, are meat pies in the oven. Types of dough and recipes for meat patties in the oven

Pies in all national cuisines of the peoples of our country, in a special place.

They are both domestic “Fast Food” and festive treats, sweet dessert and a hearty lunch at noon.

Any types of dough and countless options for toppings make the patties one of the most diverse types of pastries.

A special place in this variety belongs to meat pies in the oven, only the most popular and well-known can be counted at least a dozen, moreover, it will be almost unlike recipes.

Pies with meat in the oven - the basic principles of cooking

• Meat pies in the oven are made equally tasty from any dough, and it can be yeast, flaky, rich and other types.

• Prepare the dough yourself, and puff can always be purchased ready-made in the store. Before making pies, such a dough requires prior defrosting.

• Meat for the filling can be boiled or used raw. It is twisted in a meat grinder or finely cut with a knife. It all depends on the selected recipe and the type of pie.

• Add mushrooms, browned onions, raw potatoes, rice, or shredded hard-boiled eggs to the meat stuffing.

• Before baking, the surface of the patties is smeared with an egg, then a brown crust is formed on them.

• Put the baking tray with the pies for baking only in a well-heated oven and do not open the oven for the first five minutes so that they do not “sit down”.

Crimean "Karaite" meat pies in the oven


For test:

• white baking flour - 650 grams;

• 250 grams of butter;

• eggs - 3 pcs .;

• edible salt - 0.5 tsp;

• 1 tsp. sugar refined sugar;

• two hundred gram glass of chilled water;

• one tablespoon of 9% of vinegar.

For the filling:

• 600 grams of lamb or beef pulp;

• two large sweet bulbs; • 100 g fat (in the original recipe - fat tail).

Cooking Method:

1. After sifting wheat flour, mix it with grated chilled butter.

2. Add two eggs, edible salt, granulated sugar, cold water, table vinegar and knead the soft, non-sticky elastic dough.

3. Wrap the dough with cling film and refrigerate for one hour.

4. To make the filling juicy, do not scroll the meat in a meat grinder, but simply chop finely with a knife.

5. Add chopped onion. If the pulp is not fat, add fresh fat, chopped as well as meat.

6. Sprinkle the stuffing to your taste, add ground pepper and mix well.

7. Divide the chilled dough into small balls and roll out thin cakes from each rolling pin.

8. Put about one tablespoon of the filling on the half of the flatbread, then cover with another part and, connecting the edges, wrap with a pigtail.

9. Shaped pies, formed in this way, into a shallow baking sheet, brush them on the surface with a beaten chicken egg and bake at 200 degrees for half an hour.

Pies with meat in the oven - “Baked belyashi”


For test:

• half a kilo of bread-baking flour, v / s;

• 125 ml of pasteurized milk;

• water - 125 ml;

• two yolks;

• two tables. spoons of vegetable (sunflower) oil;

• one big spoonful of granulated sugar;

• 5 grams of instant yeast;

• Baking soda - 1 tsp.

For the filling:

• 300 grams of pork, pulp;

• white, sweet onions - 3 heads;

• three table. spoons of kefir;

• common garden salt - 1 tsp;

• hand-ground black pepper.

Cooking Method:

1. Mix water with milk and heat slightly.

2. Pour in the yeast and mix well, so that they are completely dissolved in the liquid.

3. Add sugar, salt, half of the flour, mix thoroughly and allow to stand for a while.

4. After ten minutes, enter one yolk, refined sunflower oil, the second part of the flour. Do not put off kneading the dough and set aside for “proofing” for forty minutes. 5. While the dough is “resting”, prepare the filling. To do this, skip the pulp and all the onions in a meat grinder with a large grill. Add kefir, pepper to your taste and mix thoroughly so that the onion spreads evenly over the meat.

6. Form a dough with a long “sausage” and divide it into pieces that roll into small balls.

7. Then, with each hand, lightly add each such ball to the center, place the filling in the center and blind the belyash. Pinch the edges so that a small hole remains in the center of the belyash.

8. Transfer the molded belyashi to the roaster, brush with egg on top and bake at 180 degrees for twenty-five minutes.

Pies with meat in the oven from simple kefir-yeast dough


For sponge:

• 30 grams of fresh pressed yeast;

• one tablespoon of baking flour;

• granulated sugar - 1 tsp.

For test:

• 250 ml of medium-fat kefir;

• sunflower refined oil -60 ml;

• Approximately one kilogram of wheat flour, b / w;

• food salt - 1 tsp;

• two eggs.

For the filling:

• half chicken fillet;

• head of “sharp” onions;

• two small pinches of black, coarsely ground pepper;

• 250 grams of fresh or frozen, sliced ​​champignons;

• table salt “Extra”.

Cooking Method:

1. Boil water - 250 ml and cool slightly.

2. Add white granulated sugar, baking flour, yeast. Stir everything with a whisk, but do not whisk and leave for half an hour so that the cooked brew comes up.

3. When the mass increases in volume by almost two and a half times, gently introduce warm kefir, an egg, sixty milliliters of butter, a third of the prepared flour and salt a little.

4. Then, slowly, add the rest of the flour and knead the soft dough.

5. Cover the dough with a cloth towel and remove for an hour and a half in heat.

6. In small pieces, about the same size, chop the onion, chicken and mushrooms. If you choose frozen champignons, pre-thaw them. 7. Then combine the onions with the mushrooms and place them in a frying pan with the addition of refined oil. Fry for seven minutes, constantly stirring with a spoon, so as not to burn.

8. After, add sliced ​​fillet to the onions with mushrooms and fry all together for another ten minutes.

9. At the end of the roasting salt and add a couple of small pinches of pepper.

10. Put the resulting filling in a separate bowl and cool to full cooling.

11. To prevent the dough from sticking to the table, butter the surface with vegetable oil.

12. Divide the dough into balls of the desired size and form cakes of them, at least half a centimeter thick.

13. In the center of each such billet, place a “hill” of stuffing and fold, pinching edges, forming a pie. The edges should be plucked tightly enough so that the juice that forms during baking does not leak out.

14. On a grease box greased with vegetable oil, laying down with a seam down, shift the cooked pies. Grease their surface with an egg and bake until browning - 35 minutes at 170 degrees.

Meat patties in the oven of yeast-free pastry on sour cream


• white wheat flour - 750 gr .;

• 200 gr. sweet cream butter;

• 200 gr. 20% thick cream;

• 350 gr. mixed ground beef;

• three eggs;

• 1 tsp. soda;

• white, “sharp” onions - 2 large heads.

Cooking Method:

1. Mix the flour over the rare sieve with a small pinch of salt and baking powder.

2. Then cut the butter into small flour into small pieces and grind everything into crumb. Pour the sour cream in and knead the elastic, visually “smooth” dough as quickly as possible, which you then put into the refrigerator compartment for thirty minutes, but not in the freezer.

3. Heat some frozen vegetable oil over low heat in a thick-walled pan, add onions and save it.

4. After that, place mince in a pan, add pepper and cooking, preferably finely ground, salt, stir and continue frying everything together for another ten minutes. Remove from heat and cool. 5. Cut boiled chicken eggs into small pieces and combine with chilled meat.

6. “Rested” chilled dough, roll out a large layer and, using a glass or cup, squeeze out circles.

7. In the middle, put the cooled down stuffing and connect the edges, forming patties.

8. Bake at 180 degrees for fifteen minutes.

Pies with meat in the oven - “Uzbek samsa”


For test:

• 400-500 grams of flour;

• raw chicken egg, but it can be without it;

• 30 grams of vegetable or refined olive oil;

• pinch of fine food salt.

For the filling:

• 600 grams of lamb;

• 600-700 grams of onions, the more the better;

• seeds of spirits and cilantro;

• pepper.

Cooking Method:

1. Pour a glass of boiled cool water into the bowl, add the egg, butter and, falling asleep the peeled flour in small portions, knead the thick dough.

2. Transfer the dough into a bag and place it for “distance” in the fridge for one hour.

3. Mix in a homogeneous mass cut into small pieces of lamb and peeled onions. Salt a little, add cumin, cilantro, lightly pepper and mix again.

4. Remove the “rested” dough from the refrigerator and cut into pieces, no larger than a matchbox.

5. Then roll out each such piece with a rolling pin to make a thin round cake.

6. In the middle of the cake, place the stuffing and blind the opposite sides between you. Then blind the edges to form a square. After that, raise the dough at all four corners and glue them together, pinching the fingers well, slightly press the place of gluing inside. Get a round pie - samsa.

7. Dip the bottom of the patty, the joint, in vegetable or olive oil, and then place it on a baking sheet, greased part down.

8. Warm up the oven to 180 degrees and bake samsa for forty minutes. After that, turn off the oven and keep the pies in the oven for another fifteen minutes with the door ajar. 9. Remove the slightly pies from the oven on a large platter and serve hot.

Puff pastries with meat in the oven


• a pound of puff pastry, purchased or home;

• 350 grams of chicken, fillet;

• four small potatoes;

• one and a half heads of “sharp” onions.

Cooking Method:

1. If you took the store puff pastry, then for a couple of hours before cooking, place it on the table for thawing. When you see that the dough is almost completely thawed, start preparing the filling for the pies.

2. To do this, chop the chicken and peeled potato tubers into small cubes of the same size. Onions cut a little smaller.

3. Combine all the crushed ingredients, add spicy spices, if you deem it necessary, salt, ground pepper and knead the stuffing thoroughly.

4. Thawed dough with a rolling pin roll out a large layer, not less than half a centimeter thick and cut it into squares.

5. In the center lay out a “slide” filling, then fold it diagonally and lightly press the edges with your fingers. To make the dough better glued, place it on the edge with some water, but do not moisten it strongly.

6. Bake puff pastries at 200 degrees for half an hour.

Meat Pies in the Oven on Choux Yeast Dough


For test:

• one kilogram of white baking flour;

• 0.5 Art. l Sahara;

• 2 tbsp. l “Fast” dry yeast;

• six table. spoons of sunflower frozen oil.

For the filling:

• 400 grams of boiled pork neck;

• 1/3 cup round-grain rice;

• 30 grams unsalted butter.

Cooking Method:

1. Combine the yeast with sugar, pour in 1.5 cups of heated water and, after stirring thoroughly, leave to heat for fifteen minutes.

2. Spread until smooth all vegetable oil with six tablespoons of wheat flour.

3. Boil one and a half cups of water. Pour the flour with ground oil with boiling water and mix thoroughly, “brew”. 4. Pour in the approached yeast, add the whole portion of the flour, sifted through a sieve, and knead the thin dough.

5. Boil rice until ready, fold it in a colander, rinse and wait for all the water to drain.

6. Then add boiled, chilled meat rolled on a coarse grill. Pour in the melted butter, pepper it to your taste, salt and mix the filling well.

7. Split the dough into small pieces, roll the balls out of them and, slightly pressing down, put the stuffing.

8. Shaping the edges, shape the slightly curved patties and place them on a greased roasting pan.

9. Bake until ready twenty-five minutes at 180 degrees.

Meat Pies in the Oven - Tricks and Useful Tips

• When kneading dough for “Karaite” pies, you can not add vinegar, but note that it is vinegar that makes the dough more crisp, giving the finished product a puff effect.

• Mutton, used as a filling for “Karaite” pies and “Samsy” can be replaced with beef mixed with pork. Moreover, the fat content of the filling regulate fat tail or fat.

• If after baking, the pastries baked in the oven are sprinkled with water from the dispenser and then covered with a clean linen or terry towel, they will be softer.

• Yeast is diluted with exceptionally warm liquids, they will die in a hot environment and the dough will not work.

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