A unique filling for a pie. Cooking options

The filling for pie is the key to the success of a delicious dish. Therefore, its proper preparation is very important. In the article we offer delicious and original recipes of fillings, both from meat, cheese, fish, and fruits, mushrooms and vegetables.

Caloric and hearty pie filling can be made from any type of meat. The method of preparation is usually the same. Meat or offal products boil with a small amount of water, adding a peeled whole onion, salt, laurel and pepper peas. In a deep saucepan fry finely chopped onions and garlic, add to them chopped meat, fresh green onions and cubes of boiled eggs.

The filling for the pie from the liver, lung or heart is prepared a little differently. Boil the meat and roll in a blender. At this time, fry the chopped onion, garlic, grated carrots in a frying pan; Add meat and salt.

Very tasty stuffing for pie is obtained from red fish varieties. For its preparation boil half a kilo of fillet without bones in salted water. Then knead the fish carefully with a fork, add butter, boiled egg cubes, chopped dill, two spoons of rice. Mix all the ingredients.

Meat and fish fillings perfectly match pies from yeast and puff pastry.

For the preparation of a pie with cheese, the best option is the use of brynza. The product should be rubbed roughly, mixed with two beaten eggs and chopped very finely dill. The filling can be used for open and closed pie.

Very delicious is the filling of fruit. This is the best option for sand, yeast and puff pastry. In this capacity, you can use almost any fruit. In the article we will offer not quite the usual recipes.

Pumpkin stuffing for pie is prepared quite simply. For this, polkilo the fetus clean and cut into small cubes. It is recommended to put them in a sieve, which is placed over a boiling pan for about twenty minutes. It is not recommended to boil a pumpkin, otherwise it will absorb excess liquid and the filling will turn out to be liquid. All beat in a blender. In a deep saucepan, stir two eggs with 2/3 cups of sugar and a can of condensed milk. At the very end, add a pumpkin. This filling is ideal for an open version.

Lemon filling for pie is very popular with children. To prepare it, mix three eggs with a glass of sugar, add a lemon peel and its juice. The mixture should be homogeneous, and at the very end, pour into it three large spoons of flour. This stuffing is ideal for buns and a big holiday cake.

For an open pie, a vegetable or mushroom filling is suitable. The most traditional option is a cabbage halter. But for some reason the carrot filling is undeservedly forgotten. For its preparation, boil several pieces, grate on a large grater, mix with cubes of boiled eggs, vegetable oil, chopped finely greens. Mincemeat for a large kulebyaki will turn out very tasty.

Mushroom filling for a pie should not be prepared from ordinary mushrooms. The most appetizing and fragrant option is the use of white mushrooms. To do this, boil them, as usual. In the saucepan fry very finely chopped onions, add to it ready and washed mushrooms. A little put out to evaporate excess liquid, put butter and can be used as a delicious minced meat.

In addition, as a filling for pies can be used: poppy seeds with sugar; Dried fruits, soaked and cut into small pieces; Cottage cheese, mixed with egg and powdered sugar; Buckwheat porridge with meat; Chopped green onions with cubes of boiled eggs and much more.

Bon Appetit!