It is customary to cook sweet pastries from puff pastry.
These are mainly puffs with apples or jam.
However, puff pastry is so versatile that you can use anything you like: greens, fish, mushrooms, meat, vegetables or fruits.
Puff Meat Pies - Basic Cooking Principles
Today we will talk about puff pastries with meat. We will reveal all the secrets of delicious baking and tell you what are the options for the meat filling.
How successful you get baking, depends on the test. You can buy in the store ready, or cook it yourself. Finished dough enough defrost, roll out, cut and form the patties.
If you want to make the dough yourself, you have to be patient. The dough itself is cooked quickly. Knead it in lightly salted water. It should be pretty cool. Then it is rolled out as thin as possible. Slices of soft margarine or butter are laid out around the perimeter. The dough is rolled up with an envelope and rolled again. The procedure is repeated two or three times. Then the dough is folded and sent to the refrigerator.
Meat for the filling can be any. It is ground into mince or cut into small pieces. Onions chop as thin as possible and add to the meat. All season with spices, salt and mix. For a change, vegetables, greens or rice are added to the mince.
Roll out the dough, cut into portions, in the center of which put meat stuffing and form a pie. Bake in the oven until cooked.
Recipe 1. Puff Meat Pies
Ingredients
pound of ground beef;
a little sugar;
half a kilo of puff pastry;
kitchen salt;
two bulbs;
two eggs.
Method of preparation
1. If you use frozen minced meat, thaw it completely. Peel the bulbs and finely chop them. Add a pinch of sugar, onion and salt to the minced meat. Stir the meat filling thoroughly. 2. Thaw the ready puff pastry. Tap the surface of the table with flour and place a layer of dough on it. Roll it to the required thickness and cut it into squares.
3. Place a tablespoon of filling in the middle of each square. Connect in the center all the corners of the dough and carefully close the edges.
4. Cover the baking sheet with parchment and place puff pastries on it. Beat an egg in a bowl, lightly salt it. Grease each patty with egg mixture. Heat oven to 180C. Put a baking sheet in it and bake the patties for about 20 minutes until golden brown.
Recipe 2. Puff pastries with meat and potatoes
Ingredients
puff pastry packaging;
egg;
kg of pork;
some flour;
kitchen salt;
three potatoes;
black and red pepper;
large onion;
two bay leaves.
Method of preparation
1. Wash pork tenderloin under running water, wipe with a disposable towel and cut into slices, trying to do it as small as possible. Transfer the meat to a bowl, salt it, season with red and black pepper. Mix everything well and leave for half an hour to marinate the meat.
2. Chop the peeled potatoes and onions in the same way as the pork. Put the vegetables to the pork and mix.
3. Defrost the dough. Dust the table with flour and place dough on it. Roll it to the desired thickness and cut into squares.
4. Place the filling on each square and close the edges tightly. You can give your cakes any shape. Do it the way you used to.
5. Place the pies on a parchment-laid baking sheet and place in a preheated oven. Beat the egg lightly and coat each pie with this mixture. Bake puff pastries with meat for about half an hour at 180C.
Recipe 3. Meat and rice puff pastries
Ingredients
packing puff yeast dough;
egg;
Half a kilo of veal;
some flour;
three onions;
ground black pepper;
a glass of rice; salt kitchen
Method of preparation
1. Wash veal, dip with a napkin and twist in a meat grinder. Peel the onion and finely chop. Put it in minced veal. Salt everything, pepper and mix well.
2. Heat some butter in a pan and put the mince into it. Fry, stirring constantly, until the mince changes color, and all moisture is evaporated.
3. Wash rice in several waters and boil it in lightly salted water until cooked. Flip the prepared cereal into a colander and rinse under running water. Leave all glass to moisture.
4. Transfer the rice to the mince, mix, try the stuffing on salt and pepper. Turn off the heat and cool the meat completely.
5. Spread the thawed dough on a floured table surface and roll out. On one side of each square, place a spoonful of rice and meat filling. Cover it with the second half of the square and tightly blind the edges. Put the pies on a baking sheet made with bakery paper. Beat the egg with salt and grease each patty with this mixture. Send the baking tray to the oven, heating it to 230C. Bake patties for about half an hour until golden brown.
Recipe 4. Puff pastries with meat and cheese
Ingredients
two egg yolks;
packaging ready puff yeast dough;
eight slices of processed cheese for cheeseburgers;
300 grams of minced meat;
iodized salt;
bulb;
black pepper;
pod of sweet green pepper.
Method of preparation
1. Clean, rinse and shred the bulbs. Rinse the pod of sweet pepper, wipe it, cut the tail with the core and carefully clean the seeds. Cut it in half, cut into strips and crumble into small pieces. In the minced meat lay out onions and peppers. Salt, season with pepper and knead well.
2. Lay out the thawed puff pastry on the table, dragging it with flour. Roll out the dough into the seam, half a centimeter thick. Cut it into squares. 3. In the middle of each piece of dough put a slice of melted cheese. On top of it lay the meat stuffing. Fold the square in half angle and carefully close up the edges. You can cut out pieces of paper or other decorations from scraps and lay them on top of the pies. We spread puff pastries on a baking sheet, lightly smearing it with butter. Top cover pastries with whipped yolk.
4. Baking with pies sent to the oven for half an hour. We bake at a temperature of 200C.
Recipe 5. Puff Meat Pie with Spinach
Ingredients
kg of ground beef;
spice;
kg of spinach;
black pepper;
cilantro bunch;
puff pastry packaging;
sea salt.
Method of preparation
1. Put the peeled and finely chopped onion into the ground beef. Pour a little oil into the pan and heat it. Put mince into it with onions. Cook, stirring continuously, until all the liquid has evaporated.
2. Wash the spinach under the tap and put in lightly salted, boiling water. Boil it for two minutes. Discard the spinach in a colander and gently squeeze. Rinse the cilantro and finely chop. Put the greens in the pan with the minced meat and mix. Put the stuffing in a deep dish and kill everything with the help of an immersion blender. Salt the mixture, pepper and add a piece of soft butter.
3. Puff pastry completely defrost. Put it on the surface of the table, after having tread it with flour and thinly roll the dough. Cut the dough into strips five centimeters wide. On one edge of the dough put a spoonful of spinach and meat filling. Bend the corner of the dough with a triangle and continue so until the end of the strip. Excess cut off.
4. Beat yolk with a pinch of sugar. Put the patties on the foil-lined deco and brush each yolk. Bake puff pastries for about 20 minutes at 180 ° C.
Recipe 6. Puff pastries with meat and cabbage
Ingredients
Half a kilo of puff yeast dough;
iodized salt and pepper; 400 grams of cabbage;
50 ml of vegetable oil;
200 grams of minced meat;
1 onion head.
Method of preparation
1. Peel and finely chop the onion. Put the onion in preheated vegetable oil and fry until transparent.
2. Chop the cabbage into thin strips and add to the fried onions. Simmer everything together on high heat, stirring continuously for a quarter of an hour.
3. Add the minced meat to the pan. Stir, salt and continue to simmer another 15 minutes, stirring constantly. Pepper stuffing, turn off the heat and cool completely.
4. Defrost puff pastry. Lay out the layer on the sprinkled surface of the table and roll it out. Cut it into squares. Spread on one half of the square cabbage and meat stuffing. Cover with the second half of the dough and tightly blind the edges.
5. Arrange the pies on a baking sheet, pre-cover it with baking paper. Send the pies to the oven and bake for half an hour until brown. The oven should be preheated to 180C.
Puff Meat Pies - Tips and Tricks
- When defrosting puff pastry, periodically turn it over to defrost it evenly. Do not take it out of the package before cutting, so that it does not wind away.
- To make the meat filling juicy, add more onions to it.
- Meat for the filling can not only be twisted into stuffing, but also cut into very small pieces.
- Do not re-freeze the dough. If you have left the dough, put it in a bag and store in the refrigerator for no more than three days.
