Pumpkin filling for patties

Pumpkin filling for patties

What are just not patties: sweet and savory, fried and baked, made from yeast dough or unleavened. Their taste depends on the flour base, and on the method of preparation, but the main role is still played by the filling. Pumpkin filling patties have a unique taste. This vegetable is universal: it is excellently combined with vegetables, and with fruits, and with cereals, and with meat. Stuffing pumpkin for pies can be meat and lean, sweet and savory. If the cook wants to make pastries with filling from this vegetable, the choice before him opens the widest. Almost everyone can find a pumpkin filling option that meets their requirements.

Cooking Features

The technology of making pumpkin filling for pies can be different, but there are some general rules.

  • For the filling, you can use a pumpkin of any sort, if only it is not spoiled, but from the pumpkin of nutmeg varieties the filling is the most juicy and tasty.
  • Before cooking, the pumpkin is peeled, removed from the pulp with seeds. Throwing pumpkin seeds is not worth it - they are useful. It would be wiser to dry them.
  • The cleaned pumpkin pulp is finely chopped or ground on a grater with medium or large holes. But even in such a highly ground form a pumpkin may not have time to bake. Therefore, before you fill it with patties, it is stewed with the addition of oil and a small amount of water. Oil can be used both creamy, and vegetable. Cream gives the filling a more pleasant taste and makes it a bit thicker.
  • If meat, cereals and other similar ingredients are added to the filling, they are also pre-cooked.
  • If the filling turned out too thin, it is thrown back onto the sieve. You can thicken it with starch. Too thick stuffing does not hurt to add a little water or juice. Too liquid filler should not be, otherwise it will soak the dough.

Do not rush to use the filling immediately after cooking, let it cool down first and only then hide it in flat cakes from the rolled dough.

Pumpkin filling can be sweet and savory, it is equally well suited for fried and baked pies.

Simple pumpkin filling for pies


  • pumpkin pulp - 0, 5 kg;
  • butter - 50 g;
  • sugar - 60-100 g;
  • cinnamon (optional) - to taste;
  • water - how much will leave (approximately 100 ml).

Method of preparation:

  • Wash the pumpkin, dry with a kitchen towel, cut into several pieces. Spoon clean the pulp with seeds. Peel the peel with a peeler.
  • Crush the grated pulp. You can use the side with wide or medium holes. The smaller you rub a pumpkin, the more gently the filling will turn out.
  • Melt butter in a pan, put a pumpkin on it, pour in half a cup or a little less water.
  • Cover the pan with a lid. Stew the pumpkin in it, stirring occasionally, until it becomes soft. If the fluid is not enough, it can be poured a little.
  • Sprinkle the pumpkin with sugar and cinnamon, stir, simmer for another 5 minutes.
  • If the water in the pan remains, flip the pumpkin pulp on a sieve and slightly squeeze it with a spoon to squeeze.

After these simple manipulations, the pumpkin filling will be completely ready for filling the pies with it.

Stuffing pumpkin for meat patties


  • pumpkin - 0, 3 kg;
  • minced meat (or from poultry meat) - 0, 3 kg;
  • onions - 150 g;
  • salt, spices - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash, dry, peel and peel the pumpkin. Cut into cubes and mince. You can refuse to use the meat grinder, rubbed on a grated vegetable with medium holes.
  • Free the onions from the peel, chop it in the same way as the pumpkin.
  • Heat oil in a pan, put mince into it. Cook it until it is gray.
  • Salt and pepper the mince, add onion and pumpkin puree to it.
  • Extinguish the food, stirring slowly over low heat until the mass thickens.

Cool the filling and use for its intended purpose. Pies stuffed with meat and pumpkin are much more juicy than made from only one stuffing.

Stuffing of pumpkin and apples for pies


  • pumpkin pulp - 0, 5 kg;
  • peeled apples - 0, 5 kg;
  • sugar - 0, 2 kg;
  • butter - 100 g;
  • cinnamon - to taste;
  • lemon - 0, 5 pcs.

Method of preparation:

  • Peel cleaned and dried apples, cut seed boxes out of them.
  • Chop apple pulp on a coarse grater. Squeeze the juice from half a lemon on the chopped fruit, mix.
  • Free the pumpkin from the peel and seeds, rub the pulp using the side of the grater with medium holes.
  • Combine crushed pumpkin with applesauce, mix.
  • Melt the butter in a deep frying pan.
  • Place the future pie filling in the pan. Simmer for 10 minutes over medium heat without covering the pan with a lid.
  • Sprinkle with sugar and cinnamon, stir. Lightly reduce the heat, cover the pan with a lid and extinguish the pumpkin with apples for another 5 minutes.
  • Put the stuffing in a bowl, drain excess liquid if necessary, cool it.

With apple pumpkin filling, the patties are truly tasty, as this filling has a balanced taste.

Stuffing pumpkin for patties with dried fruit


  • pumpkin pulp - 0, 35 kg;
  • dried apricots - 50 g;
  • raisins - 50 g;
  • sugar - 100-150 g;
  • water - 50 ml;
  • butter - 30 g.

Method of preparation:

  • Grind pumpkin pulp grated.
  • Having melted butter, put chopped pumpkin in it, add some water to it, put the pumpkin down until soft.
  • Without cooling, mix pumpkin pulp with sugar, then let it cool.
  • Pour boiling water over dried fruit. After 15 minutes, drain the water, dry the dried fruit with a napkin.
  • Cut dried apricots into strips; leave the raisins whole.
  • Mix dried fruits with pumpkin.

Pumpkin filling with dried fruits is tasty and healthy.

Pumpkin is useful and has a unique taste. But not all housewives know many ways to use it in cooking. Pumpkin stuffing for pies is one of the best ways to use this vegetable for cooking delicious dishes.

Comments (0)