Delicious stuffing for pies: the best recipes with photos

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

Pies are a delicacy loved by many. It is prepared both in a pan and in the oven. Any pie consists of a filling, for which a variety of products can be used, as well as dough. As for the dough, it can be yeast-free, yeast-free, puff or cooked on dough. If we talk about the filling for pies, then it is made from meat, fish, fruits, vegetables, cereals, herbs, eggs, as well as from other ingredients that may be in the refrigerator. In order for the appetizer to turn out to be the most delicious, you just need to choose the right combination of products.

Let's consider several options for very tasty fillings for pies, as well as the features of their preparation.

Features of filling preparation

The filling, which is intended for small dough products, can be varied. That is why there are no general canons for its preparation. However, despite this, any culinary specialist whowants to bake pies at home, must follow certain rules.

First of all, be sure to remember that the dough that is prepared for these small bakery products tends to bake very quickly. In this regard, it is necessary to choose a filling for pies that will not cook for too long. To do this, some products sometimes have to be pre-boiled, stewed or fried.

If you plan to use dry ingredients to fill the dough, you can add butter to them. This ingredient will make the contents more juicy and palatable. In the event that the output is liquid filling, then before laying it in the dough, you can add 1-2 tablespoons of potato starch to it.

When choosing a filling, you should also consider what type of dough the products will be prepared from. In practice, if you plan to prepare products from pastry, then you need to use a filler from fruits, caramel, as well as other sweetened ingredients. If the dough is fresh, then the best option would be a mixture of ingredients that do not have sugar in their composition.

From cabbage

Stuffing for cabbage pies is quite simple, besides its cost is relatively small. To prepare a delicious filling, you need to take 600 g of white cabbage, peel it of unnecessary leaves and wash it thoroughly. After that, the vegetable should be chopped into small straws, after removing the stalk. Separately, it is necessary to peel the onion from the shell (or a couple of smallheads), as well as two carrots. The ingredients must be washed and chopped with a grater or knife.

In a hot frying pan with the addition of vegetable oil, fry the carrots, and after a few minutes, add onions to it. Together, vegetables should be fried for three minutes, after which cabbage should be laid to them. All together should be fried for five minutes, after which a small amount of water should be poured into the pan, cover it with a lid and simmer the contents until it becomes soft.

Shortly before readiness, s alt the vegetables, add ground black pepper to them, mix and remove from heat. If you wish, you can also add cloves, allspice, and a small amount of chopped bay leaf among the spices.

The filling for cabbage pies is ready, now it can be put into the dough.

From the liver

Variants of offal fillings are also very common. As a rule, beef or pork liver is used for their preparation.

To create a delicious filling for pies, you should take half a kilogram of liver, wash it well, and remove all unnecessary elements. It should be put on the stove in a saucepan, filled with cold water, and brought to a boil in this form. In the process of cooking, it is necessary to add spices and spices to the container with offal, which can give the meat product an unusual aroma and pleasant taste. Cook the liver for 20 minutes, then remove from the water and let it cool.

When the liver willcold, it must be chopped into strips and set aside for a while.

Fry finely chopped 2-3 onions in a hot frying pan with vegetable oil. When the onion acquires a delicious golden hue, finely chopped parsley and dill should be added to it. It should be noted that it is these ingredients that can make the filling for liver pies the most juicy.

After the onion is cooked, it must be mixed with chopped liver. The filling is ready.

Meat

Meat stuffing is also very popular among housewives. However, in practice, many of them complain that it turns out to be very dry. How to fix it? You just have to do everything exactly as instructed here.

To prepare the stuffing for pies in the oven, consisting of meat, you should take 250 g of beef and pork (you can replace 500 g of minced pork and beef from the store). Pieces of these types of meat should be passed through a meat grinder, then add 50 g of finely chopped parsley to them. You also need to send s alt, pepper and seasoning for minced meat to taste. The ingredients should be mixed until a state of uniformity is obtained.

Melt 100 g of lard in a hot frying pan. It should fry finely chopped onions, as well as a clove of garlic, which must also be pre-chopped in any convenient way. When the onion acquires a beautiful golden hue, it must be sent to the minced meat and mix all the ingredients well. After that, the meat with onions must be put back into the pan and fry all together until a state of readiness is reached. In order for the ingredients not to lose their juiciness, you can pour a small amount of meat broth or purified water into them.

As practice shows, yeast dough pies in the oven with stuffing made in this way are very fragrant, juicy and, most importantly, tasty. They can be a wonderful decoration for any holiday table and a pretty hearty snack at lunch at work.

From fish

How to make stuffing for fish pies? It is prepared very simply. For this purpose, you can choose any variety of marine product, but mackerel is the most suitable option. In the event that river species are used, then the technology proposed below can be used.

To prepare an original and juicy filling, you need to take 500 g of fish, previously cut into fillets. Pieces should be poured with cold purified water and put on fire. Pour a small amount of s alt (to taste) and ground black pepper into the pan with the product. The contents of the container should be brought to a boil, boil for 20 minutes, then remove the fish from the broth and let it cool.

While the fish cools and dries, you need to start preparing the rest of the ingredients, which are also included in this recipe for filling for pies. In a hot frying pan with the addition of a plentiful amount of vegetable oil, 2-3 onions should be fried,cut into thin half rings. After the vegetable takes on a golden color, it must be removed from the fire.

Separately boil a couple of hard-boiled eggs. They should be cut into thin strips or cubes. The fish, which will also cool down by that time, must also be chopped into cubes.

All prepared ingredients should be mixed in one bowl. To them you need to add s alt and black pepper to taste, as well as 40 g of melted butter. The mass must be mixed, bringing it to uniformity. The filling is ready.

From potatoes with mushrooms

The filling prepared in this way tastes great and is also very juicy. You can make it with a minimum number of ingredients. This type of filling is ideal for yeast dough pies.

The filling should start with boiling potatoes. To do this, you need to take 500 g of tubers, wash them and boil them in their uniforms. After it is completely ready, you need to cool the vegetable, peel and chop with a blender or through a meat grinder. To it you need to add half a glass of fat sour cream and mix well.

In a large frying pan with hot butter (you can also use margarine), you need to fry a finely chopped onion. When the vegetable acquires a golden hue, fresh champignons cut into plates (about 500 g) should be added to it. The ingredients must be fried until the water completely evaporates from the brazier. The resulting mass should be sprinkled with s alt, pepper and also pour half a glass of sour cream. ATin this form, they must be extinguished for 5-10 minutes, covered with a lid.

After the components of the filling for yeast dough pies are ready, they must be combined into one mass and mixed until a state of uniformity is obtained. In practice, cooking takes a very long time, however, judging by the reviews of housewives, this particular option for preparing filling with mushrooms is really worth it.

With rice and eggs

Such a filling is suitable for fried pies. It will take some time to prepare it, however, as practice shows, the results justify all expectations.

To prepare filling for pies, you need to sort and wash 200 g of rice. After that, it must be poured with a small amount of cold purified water and brought to a boil. As soon as this happens, you need to add a small amount of s alt (to taste) to the pan, and then bring it to readiness. When the cereal is boiled to the desired state, it is necessary to drain excess water from it and add a small piece of butter (about 40-50 g) to the porridge. The mass must be mixed and left in this form under the lid for 15-20 minutes. Due to the fact that the main ingredient, which is part of the filling for rice patties, will be completely ready, during the frying process, you will only need to pay attention to the state of readiness of the dough.

Separately, hard-boil 4 chicken eggs, then cool them, peel them and cut into small cubes. Add chopped feathers to the eggsgreen onions (to taste), as well as rice.

In practice, pies cooked with this filling turn out to be very satisfying, juicy and insanely delicious.

With cottage cheese

This stuffing for yeast dough pies is wonderfully suitable for products whose recipes require them to be baked in the oven. To prepare a delicious filling, melt half a pack of butter (100 g) in a water bath (or over low heat), then mix it with half a glass of sugar, bring to a smooth consistency and allow the mixture to cool.

In a separate bowl, beat a couple of egg yolks with a whisk. After that, they should be combined with butter and sugar.

To prepare the filling, you need to take about 600 g of cottage cheese (it is better to take one that has a high fat content) and grind it through a sieve so that all the lumps are eliminated. The resulting mass must also be sent to the rest of the ingredients and stirred.

Experienced chefs recommend using this type of filling, put it in the refrigerator for half an hour before putting it into the dough - so it will be more dense.

With cheese

As you know, boiled chicken eggs and cheese is a wonderful combination in itself. The ingredients complement each other very harmoniously in various salads and casseroles. If you make a stuffing for pies with egg and cheese, you can pleasantly surprise your household and all the invited guests.

To create ityou need to take 250 g of hard cheese and grate it on a medium grater. Finely chopped dill and parsley should be added to it (about 50 g).

Separately, you need to boil a couple of hard-boiled eggs, then cool them, peel them and grate on a coarse grater.

After all the preparations are completed, you need to combine the ingredients in one bowl, add the required amount of s alt, black pepper, and a tablespoon of sour cream (can be replaced with mayonnaise). All components must be mixed until smooth, after which the filling will be ready.

With peas

The ideal stuffing for yeast dough pies is the one made with peas. The process of its preparation is quite long, however, fans of such filling will be delighted with the mass prepared according to this recipe.

To create a pea filling for products, you need to take 200 g of dry peas and soak them in cold water. It is best to do this at night if cooking is planned for lunch or in the morning. In the event that soaking was not carried out, a rather long cooking of the ingredient will take place.

After the peas swell, you need to change the water to fresher and put the pan on the fire. It must be boiled in water s alted to taste until the peas become soft. After that, the pan must be removed from the heat, drained of excess water, and then grind the contents to a puree state using a blender.

Fry the finely choppedhead of onion, for which you can use vegetable oil. When the vegetable acquires a pleasant golden hue, it must be removed from the fire and sent to the chopped peas. Culinary specialists note that it is this ingredient that makes the filling juicy.

With potatoes

Among the lovers of pies there is also a considerable number of fans of potato filling. It can be prepared in a fairly simple way, using a minimum set of ingredients.

To create a delicate filling for pies with potatoes, you need to take six medium-sized tubers, peel them, wash and boil in s alted boiling water until fully cooked. When this happens, drain the water from the potatoes and add a chicken egg to it. Also, a small amount of ground black pepper (to taste), finely chopped dill and a piece of butter (about 60-70 g) should be poured into the pan. To the indicated ingredients, it is necessary to pour the milk preheated on the stove. After that, all the components should be crushed using a blender for this. In the end, you should get a tender and airy mass. After it has cooled, it can be laid in the dough. Such a filling can be used to make pies from any type of dough and in any way.

If desired, you can add any other ingredients to the potatoes that will be combined with it: onions, liver, meat, fish, mushrooms, etc.

Stuffing from custardcream

Fans of sweet pies can try making homemade custard filling. It is excellent for making puff pastry pies.

To create it, take a glass of sugar and add a bag of vanillin to it. To the indicated ingredients, add a couple of fresh chicken eggs and beat all the ingredients thoroughly with a mixer. When the mass becomes homogeneous, it must be put in a water bath and begin to heat. After it starts to become hot, you need to start beating it again, gradually pouring milk (2.5 cups). At the moment when the resulting mass begins to make squelching sounds, you must stop the cooking process, remove the container from the heat and cool the finished cream.

Practice shows that a large number of questions arise when it becomes necessary to wrap the filling in the dough. As a rule, it begins to spread in all directions. That is why most cooks recommend cooling it in the refrigerator before laying the filler in the dough. Some enterprising housewives lay it out in small pieces in molds, freeze it and then wrap it in dough in a solid form. During the thermal treatment, the mass will melt and fill the entire space inside the pie.