How to make delicious pie filling?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pies baked in the oven are part of Russian cuisine. With what only they are not cooked: with cabbage, eggs, potatoes, meat, fruits. There were also options peeped in the West. Today we will tell you how to prepare fillings for pies that diversify family tea drinking. Consider both classic options and new ones, but no less interesting.

Cabbage stuffing

The filling for the cabbage pie is very simple. There are several options, let's start learning how to cook it with the most primitive.

Ingredients:

• a small fork of white cabbage;
• vegetable (odorless) oil - to the pan;
• s alt and pepper.

Cooking

Use a sharp knife to cut the fork into four pieces, so the slices will be thinner. We remove the middle - the stalk with thick bases of the sheets. We chop each part into thin long slices, removing coarse, thick veins from the sheets, they may simply not be fried.

In the oil heated in a frying pan put the chopped cabbage, s alt and pepper, covercover, leave to languish over low heat so that the cabbage goes limp. After that, add fire, fry the filling for the pie until red. Everything, you can fill the pie and send it to the oven.

Cabbage and egg filling

The filling for pies from cabbage and eggs will turn out tender, soft, almost airy. Both children and adults will love this pastry, and it is also very easy to prepare.

For cooking you will need:

• a small fork of white cabbage;
• five chicken eggs;
• s alt and pepper;
• oil (odorless) - to the pan.

Cooking

Cabbage, as in the first option, you need to divide, remove the middle and chop into thin pieces. Fry as described in the previous recipe.

Eggs need to be boiled "in a bag" (when the yolk is not slightly boiled). To cook this way, after boiling, you need to reduce the heat and cook for three minutes. After the eggs are ready, immerse them in cold water - let them cool completely, it will be much easier to remove the shell.

Grate the peeled eggs on a coarse grater, send to the cabbage, add a little more s alt, mix well.

There is no need to add extra seasonings to this pie filling - just s alt and black pepper (a little), that's the beauty of it.

Cabbage stuffing with tomato

This stuffing recipe is also very simple, but very different from the classic one. From the products you will need:

• white forkscabbage;
• two tablespoons of tomato paste and the same amount of mayonnaise;
• favorite seasoning (a mixture of 10-12 vegetables is ideal, it is already s alty);
• s alt if using uns alted seasoning.

Cooking stuffing for cabbage pie

Divide the forks into four parts, remove the middle, chop. Simmer in vegetable oil to become soft. Add seasonings, s alt as needed, put pasta and mayonnaise, mix. Simmer under a closed lid for twenty minutes over low heat, so that it is stewed, and not fried.

This filling is suitable for yeast dough pies, it will not be combined with puff pastry.

Potato and minced meat filling

There is nothing difficult to prepare, and the cake is suitable not only for tea drinking, but also for a hearty dinner.

Products for filling one pie:

• three hundred grams of pork (you can take fatter or lean, as you like);
• medium bulb;
• six potatoes;
• s alt and pepper.

Cooking

Meat with onions should be twisted into minced meat, s alt and pepper (more so that the potatoes turn out s alty), pour half a glass of water, mix.

Peel the potatoes, cut into rounds (thin), spread on the dough in one or two layers (depending on the size of the baking sheet). We put minced meat on top - all over the potatoes). The meat must be laid out on top - the juice will soak the potatoes, they will be perfectly baked, and if you put the meat down, the potatoes may remaincrispy (not baked). Top with a second sheet of dough, pinch the edges.

Egg + green onion

Stuffing for pies with egg and green onions is ideal to prepare in the summer when there is a lot of greens. For winter, it will be an expensive pleasure, and winter onions are not so tasty.

Ingredients for filling:

• seven chicken eggs;
• a large bunch of green onions (in the end it should be the same volume as eggs);
• half a pack of butter;
• s alt.

Cooking

Some people put the onion in the filling, just cutting it, but we suggest chopping it, melting the butter, simmering the onion in it until it becomes soft (do not fry!). So all the bitterness will come out, only a pleasant taste and aroma will remain. It is worth simmering with butter, it will give the filling an incredible taste.

Eggs need to be boiled hard-boiled - after boiling, cook for seven minutes. After cooling, cut into small cubes, or you can grate on a coarse grater. We mix the eggs, onion, along with the oil in which it was stewed, s alt. The filling is ready!

Egg + rice

This is a classic filling for oven pies and fried pies. It is easy to prepare, the ingredients can be found in the kitchen of every housewife, and the whole family will like this dish.

Take to make one pie:

• six chicken eggs;
• two hundred grams of round rice;
• a small onion or half a medium one;
• halfpacks of butter.

Hard-boil eggs, cool, peel, grate or chop finely.

Boil rice until cooked, do not add s alt. Drain into a colander, rinse off the starch to make it crumbly.

Cut the onion as small as possible, melt the butter, let the onion in it until soft. Be careful not to fried - it will spoil the taste of the filling.

Mix all the ingredients, s alt to taste. You can stuff the pie.

Rice with canned fish

How to make a filling for a pie from rice and canned food? As easy as pie! We will need:

• two hundred grams of round rice;
• canned mackerel in oil;
• a small onion or half a medium one;
• a quarter of a pack of butter;
• ground black pepper - optional;
• s alt.

Rice should be boiled until tender, drained, rinsed to make it crumbly.

Melt the butter in a frying pan, put finely chopped onion into it, let it go until soft.

Drain all the liquid from the canned food, remove the stones, crush with a fork or break into small pieces.

Mix all the ingredients, carefully s alt, as the canned food is already s alty.

Potato and salami filling

This interesting filling will appeal to men as it is very satisfying. To prepare it, you will need:

• six large potatoes;
• half a kilo of salami;
• two hundred grams of hard cheese;
• dill(beam).

Cooking process

Potatoes need to be washed well, boiled "in their uniforms". After cooling, peel and grate on a coarse grater, spread evenly on the dough.

Spread the chopped dill on top of the potatoes, thin slices of salami on top (two or three layers are possible).

Grate the cheese on a coarse grater, spread evenly on top of the salami. Close the filling with the second sheet of dough, pinch the edges.

The beauty of the filling is that the juice from the salami will soak the potatoes, and the cheese will soak the top dough, you get a real delicious!

Apple pie filling

We looked at several fillings from different ingredients, among which there were no sweet ones. Let's fix the situation and please the sweet tooth. Let's start with apple pie. Let's just say that this is not a classic recipe. What is interesting in it? Let's see.

For the filling we need:

• three big sweet apples;
• can (400 grams) of 20% sour cream;
• three large spoons of sugar.

Let's make an open pie. The dough needs to be rolled out, put on a baking sheet, create high walls.

Apples cut in half, remove the core. Together with the skin, cut into thin slices or cubes, spread on the dough.

Sour cream should be placed in a bowl, add sugar to it, mix well. Using a spoon, spread the mixture on top of the apples, lubricating the entire surface.

From the strips of dough we create a mesh over the filling, grease it with a raw egg,send the form to the oven.

Raisin filling

Let's prepare a sweet filling, very fragrant! Many people do not like to bake sweet pies, as the sugar begins to flow out and burns, leaving an unpleasant aroma behind. We will teach you how to cook sweet pies without sugar leaking out!

We will need:

• one hundred grams of seedless grape raisins;
• four tablespoons of honey (you can use confiture if there is no honey);
• a tablespoon of flour (add it to any sweet stuffing: jam, jam and others - they will not leak out!)

Raisins must be washed well, then poured with water and left for a couple of hours. After soaking, we place it in a metal cup or saucepan, put honey there, turn on a slow fire. Stirring well, wait until the honey begins to boil. Add flour, mix well, remove from heat. We wait until the filling cools down, after that you can fill the pie with it.

Pie with lemon filling

We want to offer you a recipe not only for the filling, but also for the pie as a whole. The dish is very fragrant and tasty, it is adored not only by children, but also by adults. To prepare such a dessert is as easy as shelling pears, the ingredients are ordinary, nothing special!

To make the pie you will need:

• three hundred grams of the simplest square cookie sold in packs;
• six tablespoons of sugar;
• can of condensed milk;
• one hundred grams of margarine (special for baking);
• four egg yolks;
• one biglemon;
• lime zest;
• four egg whites.

Cooking process

Cookies should be placed in a deep bowl, crumble well. Cut the margarine into pieces, put it on the cookie crumbs, add two tablespoons of sugar, mix everything well, you can grind it with a fork.

We got a kind of dough. We put it in the form in which you will bake the cake, send it to the oven preheated to 180 degrees for ten minutes. The base should brown slightly.

Condensed milk should be combined with four yolks, beat with a blender. Next, squeeze the lemon juice there, put the zest from the lime, whisk again.

Pour the resulting cream onto a ruddy base, put in the oven for fifteen minutes.

Egg whites need to be beaten into a cream, gradually introducing four tablespoons of sugar. Put this cream on the pie, put it back in the oven for five minutes. It may take about seven minutes, you need to look at the readiness of the meringue.

Next, you need to let the cake cool, leaving it on the kitchen table. When its temperature reaches room temperature, remove to soak and infuse in the refrigerator. It will take a little time for this - one and a half hours is enough. Cover the cake with a plastic bag and a clean towel over the top to avoid odors from saturating the cake.

As you can see, the process of making this dessert is quite simple. But the taste of this creation will delight not only children, but also adults. Try to bake this cake at least once - and it will become a "guest" on your table!