From ancient times, Slavs grew crops. Baked goods have always been a symbol of prosperity and well-being. Meat patties have traditionally been used for both the holiday feast and the daily menu.
You can easily feel like the perfect hostess if you make pastry made from yeast dough. Fragrant pies are not only a nutritious dish, but also a sign of home warmth and comfort.
General principles of cooking pies with minced yeast dough
Yeast dough is used for baking donuts, cheesecakes, pie, pies, buns, pretzels, various pies. Patties with minced yeast dough is a common tasty dish.
For the test using simple and common ingredients. Yeast must be taken fresh, the product of poor quality significantly impairs the properties of the dough. They are diluted in milk, water or other liquid, adding sugar for active fermentation. If milk (water) has too low a temperature, then the vital activity of fungi in yeast slows down, and too hot a solution can completely suppress their activity. It is important to use warm liquid to achieve the perfect test.
Dairy products and sour milk improve the properties of the dough and contribute to its good loosening.
Eggs make it harder and harder, so it is not recommended to add a lot of them. To give the pies beautiful color of amber, their surface is smeared with yolk.
Fats give the finished baking a special aroma, improve plasticity and prevent the staling of finished products. Usually take margarine or butter, you can add fat from chicken or pork. Do not exceed their standard set by the recipe. From the excess of fat, the dough does not swell well during fermentation, the quality of the pies deteriorates.
Meat patties in the oven
Products
• 470 g of flour;
• 35 g fresh yeast;
• 1 egg;
• half a liter of milk;
• 1 egg yolk;
• salt and sugar to taste;
• 480 g of minced meat;
• glass of water;
• bouillon cube;
• 3 small bulbs;
• ground pepper, paprika or other spices to taste. Preparation Steps
1. Dissolve yeast with sugar and a pinch of salt in warm milk.
2. Beat the eggs and mix with the mixture.
3. Gradually add all the flour, constantly stirring the mass.
4. Cover the pot with the brew with a thick cloth and place in the heat so that the dough rises.
5. Twist the minced meat and onions using a meat grinder.
6. In boiling water, throw a bouillon cube into it and remove from heat.
7. Pour the cooled liquid in the stuffing, add spices.
8. Form the patties, fill them with minced meat.
9. Using a brush, coat the surface with whipped yolk.
10. Place the pies in a hot oven, pre-dispensed butter pan.
11. Bake at about 200 degrees for about 20 minutes.
Classic yeast pies with rice and meat filling and eggs
Products in the dough
• 40 g of live yeast;
• half a liter of milk;
• 240 grams of butter;
• 60 g of sugar;
• 20 g of vegetable oil;
• a pinch of salt;
• 750 g of flour.
Products in the filling
• 800 g of beef;
• 100 grams of rice;
• 1 onion;
• 2 eggs;
• 2 tbsp. spoons of butter;
• some salt and black pepper.
Cooking
1. For minced meat cooked to readiness, remove the meat from the broth, pass through a meat grinder.
2. Add to it browned onions, crumbly boiled rice, finely chopped boiled eggs, butter, much salt and pepper, a couple of spoons of broth in which beef was cooked.
Mix well.
3. Make a dough. To do this, dissolve the yeast in warm milk, combine with a tablespoon of sugar and leave warm.
4. On the steam bath, melt margarine (butter can be used), add salt, sugar and milk in it, mixing in a circular motion.
5. Sift half the flour and gradually add it to the slightly cooled margarine.
6. Pour the yeast mass into the sifted flour. Try not to touch margarine, it will reduce their activity.
7. Gradually add the remainder of the flour, sifting it. Mix mass in one direction. This improves the quality of the dough, its viscosity and elasticity. It should turn out lush, supple and pliable.
8. Cover the dough with a woven towel and place to ferment at a temperature of up to 32 degrees, for example, near a warm battery. 9. One and a half hours after kneading, the dough is crushed. It is thoroughly mixed to saturate with oxygen. The procedure is repeated after an hour again.
10. After the restoring process, transfer the dough to the table, lightly sprinkling it with flour.
11. Form the patties with the filling.
12. Bake the product at a temperature of 210 degrees, the size of the patties affects the time in the oven.
Fried yeast dough pastries with minced meat
Products
• 25 g fresh yeast;
• big spoon of sugar;
• 250 ml of water;
• 2.5 cups of flour;
• 2 tbsp. spoons of vegetable oil;
• some salt;
• 200 g of minced meat;
• 1 onion.
Preparation Steps
1. Pound sugar with yeast.
2. Add half of the warm water, dissolve the salt in it, mix.
3. Gradually add half of the flour and pour in the remaining warm water.
4. Put the resulting brew in the heat, let the dough rise.
5. Prepare the filling: finely chopped onion, save a little in vegetable oil, add lightly salted mince to it. Fry the mixture on low heat until cooked.
6. When the dough grows in size, slowly add the rest of the flour in portions, knead.
7. Leave the resulting dough to warm for another 10 minutes.
8. Form the patties with meat filling. Brush your hands with vegetable oil so that the dough does not stick to them.
9. On a well-heated pan, fry the patties on each side for a couple of minutes until golden brown.
Yeast cakes on kefir with minced meat and rice
Very tender, melting in the mouth patties. Well suited for lovers of a large number of fillings. The dough is cooked quickly, in about half an hour.
Test Products
• 150 ml of kefir;
• 1 egg;
• 70 g of vegetable oil;
• 25 g fresh yeast;
• 70 g of milk;
• 30 g of sugar;
• a pinch of salt;
• approximately 380 g of flour.
Products for the filling
• 250 g minced meat;
• a glass of cooked rice;
• 1 onion;
• salt and pepper to your taste.
Preparation Steps
1. Knead the dough for dough: in warm milk, dissolve the yeast with sugar, put the mixture in the heat for 6-8 minutes.
2. Combine the beaten egg with vegetable oil and warm kefir.
3. Pour the kefir into the dough and mix.
4. Pour three glasses of flour into the mixture and knead the dough. It will turn out soft and will stick to your hands a little. If necessary, add more flour. 5. Lightly moisten hands with vegetable oil, re-knead the dough and put it into heat for about 30 minutes.
6. Prepare the filling: boil rice until ready (better to take round varieties).
7. Finely chopped onion lightly fry until it starts to get a golden hue.
8. Combine the onions with rice and minced meat, salt and pepper the stuffing, mix everything well.
9. Blind the patties, let them stand on the baking sheet for about 10 minutes, top with a whipped egg yolk.
10. Bake in a preheated oven for about 20 minutes, until lightly browned.
Meat patties on whey
For them, you can use the serum, which was formed during the preparation of cottage cheese. A quick recipe: the dough is prepared for half an hour. For stuffing stuffing can grind in advance, but it is better to fry immediately before cooking cakes.
Products in the dough
• 800 g of flour;
• 0.6 l serum;
• 2 teaspoons of dry instant yeast;
• 30 g of sugar and salt;
• 1 egg;
• 1.5 cups of vegetable oil.
In the filling
• 400 g minced meat;
• a teaspoon of salt;
• onion;
• ground black pepper - to taste.
Cooking
1. Prepare the stuffing with minced meat with the addition of finely chopped onion, salt and pepper.
2. Mix everything well and refrigerate.
3. Take about 60 ml of warm whey, add salt, sugar, yeast.
4. Stir until smooth and remove for 10 minutes.
5. Combine the remaining warm whey with a beaten egg, pour in 5 tablespoons. spoons of butter.
6. Add the yeast solution to the mixture, stir the mass.
7. Gradually add flour to the mixture, knead the dough.
8. Remove it to heat, let it increase about twice. Usually it takes about 40 minutes.
9. Remember the dough and leave for another thirty minutes.
10. Cook the pies. To do this, tear off small pieces of dough, form round cakes and fill them with minced meat.
11. Cover the edges of the patties and fry them in a hot frying pan on both sides.
Simple patties with chicken minced yeast dough
Products
• half a liter of warm water;
• 10 g of salt;
• 4 tsp dry yeast;
• 4 tablespoons of vegetable oil;
• approximately 3 cups of flour;
• 2 chicken legs; • 1 onion;
• salt and pepper to taste.
Preparation Steps
1. For the dough, dissolve the yeast and salt with warm water.
2. Pour in a lot of vegetable oil, mix.
3. Gradually add flour (approximately 3 cups will be needed).
4. Knead the dough for 3-4 minutes. It must be properly mashed, “beaten” and thrown from a small height on the table.
5. Cover the dough with a towel, let it stand for about 20 minutes.
6. Boil the chicken legs for the filling. Pass them through a meat grinder together with fried onions and spices.
7. Form small balls of the same size from dough.
8. Fill the patties with filling.
9. Fry the products in a pan with hot oil.
Cooking tricks and helpful tips
• For patties with yeast dough minced meat, only premium grade flour is taken. It must be sieved immediately before kneading the dough. So flour is saturated with air, and the finished product turns out lush, light and tasty. Add flour parts, kneading the dough thoroughly.
• In the mince, you can add if you want a variety of vegetables or mushrooms, cheese, toasted sesame. In addition to traditional ground pepper, it can be seasoned with nutmeg, ginger, thyme or other spices.
• Yeast dough does not like drafts, it is sensitive to temperature changes and cold air.
• Meat for pies with minced yeast dough is used differently. Instead of beef, you can take poultry, pork, lamb or rabbit. The juiciness of the meat will increase if you add a little cream, sour cream, milk or broth. When using lean meat, such as beef, add a little pork. So the filling will not be too dry.
