Of savory pies, meat products are especially popular. They are the most satisfying, have high energy and nutritional value. Such baking can be tasty to feed households and guests at home, to collect it with you, to have a bite at work or on the road. Meat filling for pies is made from different types of meat and meat by-products, often vegetables, mushrooms and other ingredients are added to it, which makes it even more juicy and tasty. Recipes filler for meat patties, there are quite a lot, so that every gourmet can choose the option that suits his taste.
Cooking Features
Not all housewives meat filling for pies turns out equally tasty and juicy. To get the expected result, you need to know a few things.
- The taste of finished products directly depends on the quality of meat. Usually for the pie filling choose the pulp or tenderloin, pre-clearing them from the films. The use of other parts of the meat carcass is also permissible, it is only important to take care that bone fragments, cartilage and a large amount of fat do not fall into the stuffing.
- Pie fillers made from several types of meat are considered the most delicious and juicy. Experienced housewives often combine beef with pork or lamb in a 1: 1 ratio. Often, pork or beef is also often mixed with chicken or turkey meat, making the filling easier.
- Onions or mushrooms are often added to make meat stuffing juiciness. It becomes more tender when combined with cheese, potatoes.
- Pie stuffing can be made from raw minced meat, but then they have to be baked for a long time so that the filling can bake. Usually, the dough is ready much earlier than the time for baking minced meat, so most housewives prefer to make the meat stuffing before cooking the pies. To do this, the meat is boiled and ground or turned into mince, after which it is stewed or fried in a pan.
- After roasting in a frying pan, the minced meat may solidify when gathered in small lumps of meat. If you turn it again through a meat grinder, it will again become tender. Grinding together with minced meat and other products, you will make the filler even more uniform and pleasant to the taste.
- Before you lay out the meat stuffing on the dough and form the patties, the stuffing should be cooled to room temperature. In contact with hot foods, the dough will evaporate and become sticky, baking it will no longer be tasty.
The meat filling is suitable for both baked and fried pies. The exception is the stuffing of raw minced meat. With it, products can only be baked, for fried pies such filler can not be considered suitable.
Stuffing for boiled meat pies
Composition:
- beef - 0, 3 kg;
- pork - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- refined vegetable oil - how much will go;
- salt, pepper - to taste.
Method of preparation:
- Wash meat, cut into large chunks. Dip in boiling water and cook until done. Do not forget to salt the broth and add the bay leaf, several peas of black and allspice to it.
- Cool the meat. Crank through the meat grinder, alternating between pieces of beef and pork.
- Strain broth to use to make soup. A few spoons of broth is also needed for cooking meat filling for pies.
- Free the onion from the husk, cut into small cubes.
- Scrape, wash carrots. Drain it with a napkin, grind grated with large holes.
- Heat oil in a deep frying pan, put carrots and onions in it, fry them for 5 minutes.
- Spread the minced meat over the vegetables. Season and salt to taste. Continue frying food for 5 minutes.
- Add 3-4 tablespoons of broth to the mince, mix. Extinguish for a few minutes. The filling should be juicy, but not liquid.
It remains to shift the filling to the bowl and wait until the stuffing is cool. After that, it can be spread on the rolled pieces of dough and form the patties.
Meat stuffing for mince pies
Composition:
- beef tenderloin - 0, 25 kg;
- pork pulp - 0, 25 kg;
- onions - 150 g;
- fresh greens, seasonings, salt - to taste;
- butter - 50 g.
Method of preparation:
- Wash and dry the meat with a napkin. Remove the film, fat. Cut the meat into small pieces.
- Peel the onions, cut each onion into 6-8 pieces - they should easily pass into the mouth of the meat grinder.
- Turn on the meat grinder. Lay the beef, pork and onion alternately into it until all the food runs out.
- Add salt and pepper to the mince, mix it.
- In a deep frying pan, melt butter, put mince into a frying pan. Cook it until it turns gray.
- Ready minced meat again scroll through the meat grinder, mix with finely chopped greens.
After cooling the meat, it can be used as a filling for fried and baked pies.
Meat filling for patties with cabbage
Composition:
- ground beef - 0, 25 kg;
- white cabbage - 0, 35 kg;
- carrots - 70 g;
- onions - 70 g;
- refined vegetable oil - how much will go;
- tomato paste - 20-30 ml;
- salt, spices - to taste.
Method of preparation:
- Chop cabbage, put it in a pan or cauldron. Add some water to it. Pickle. Stew until soft. Flip down on a colander to remove excess liquid.
- Carrots, peeled, grind grated.
- Onion, freeing from the husk, finely chopped.
- Heat the oil in a deep frying pan, fry the onions and carrots in it until golden brown.
- Transfer the cabbage to the roasted vegetables. After 5 minutes, add the tomato paste, salt and spices, mix. Stew vegetables in tomato for 5 minutes.
- In a separate pan, fry until ground meat is ready, simultaneously seasoning it and salting.
- Combine the stewed cabbage with minced meat, cool.
Patties with cabbage and minced meat are relatively inexpensive, but they are tasty and nourishing. Many people like such products even more than stuffed with meat alone.
Meat filling for potato patties
Composition:
- potatoes - 0, 6 kg;
- boiled meat - 0, 4 kg;
- chicken egg - 2 pcs .;
- onions - 150 g;
- refined vegetable oil - how much will go;
- salt, black pepper powder - to taste.
Method of preparation:
- Boil the potatoes in a uniform, cool, peel.
- Cut the meat into chunks, skip through a meat grinder.
- Cut potato tubers into several pieces, chop with a meat grinder. Put in mixing container.
- Break eggs into a bowl with potatoes. Beat them, getting a homogeneous mass.
- Onion, peeled, chopped and fry in vegetable oil until soft.
- Add chopped meat to the onions, salt them and pepper. Fry together for 5-10 minutes.
- Combine meat with mashed potatoes. Mix them well.
The potato and meat mixture prepared according to this recipe can be used not only as a filling for pies. You can make cutlets from it and fry them in boiling oil in a hot frying pan.
Meat filling for patties with meat or potatoes will become even tastier if you add 100-150 g of champignons to it. Mushrooms should be cut into cubes and fry in a small amount of oil until excess moisture is evaporated from the pan, then combined with the rest of the ingredients.
Meat pies have many admirers, as they come out tasty and nourishing. Meat for filling use boiled or raw, in the form of minced meat, carcass or frying it in a frying pan. The meat filling will become even more juicy and pleasant to the taste, if you add mushrooms and vegetables to it.
