How to cook pies with meat. Recipe: lazy pies with meat

Russian cuisine has always been glorious namely nourishing dishes. This is understandable and understandable, yet most of the country is in cool and cold belts that require a strong supply for normal heat exchange. The plus of Russian cooking is that the satiety is not achieved at the expense of deliciousness. And pies in general from Russians were almost a symbol: you will not find such tasty and varied pies in any other country.

Whence such name

Pies include pies. With meat they began to cook relatively recently; Originally such pies were made with fish, and noble - tie, salmon, burbot, sturgeon. And the name was the result of Russian humor. Pies are long and open, the top is visible filling. It looks like an unbuttoned buckle - that's why pies. With meat, whether with fish, with other stuffing - they are always juicy, full and tasty.

Why is the fastener not buttoned?

First of all, pies are a fast food dish. That is, of course, billets were made in advance, but baked pies immediately before consumption. The presence of a slot at the top of the product contributed to the fact that the filling was baked much faster than in a closed pie, which is very important for a tavern (and a pie - above all a tavern dish).

The "unfastened buckle" had one more purpose. Some kinds of fish, which stuffed pies before popular pies with meat, have rather dry meat. To make the pies juicy and soften the fish carcass in the holes when baking topped with melted butter or broth. Now this method of cooking is not particularly relevant, but it's a pity - it had its advantages.

Let's start with the test

Nowadays, when more housewives prefer to cook from purchased options, the secrets and subtleties of getting a lush, soft and tasty dough become less important. This is very unfortunate, because the home is always better than the store one.

Suppose you are going to prepare pies with meat, the recipe of which presupposes your own, real dough. Then it must be done. And in this case it is better not to rely on supermarkets.

The most suitable dough from which it is possible to build pies (with meat including) is yeast. And it begins with opary. For her, the milk is heated (but not boiled), yeast is put in it; If dry - less, if live - a little more, plus a spoonful of flour and sugar. The bowl is put into heat, and there should not be an open fire or too hot battery next to it - this will kill the yeast bacteria. Minutes somewhere in 15-20 over the bowl will be abundant foam - this is the opara.

Further in the hill of flour poured out the remaining milk, poured out sugar, salt and injected opara. When the dough is firstly mixed, the vegetable oil is poured, and again everything is kneaded. The result should be non-sticky, elastic and dense enough. The dough is covered with a napkin or towel (by no means disposable or fleecy) and put into heat for 40 minutes.

The most common modern filling

How to cook a pie with meat - from the prepared minced meat or to grind it from the chosen piece - it's your thing. In our opinion, it's more reliable to make forcemeat, and the taste will only benefit. But maybe you have a trusting store ... So, there is stuffing. Onions, chopped as little as possible, are fried in lean oil until completely clear. In the same frying pan minced stuffing; Do not forget to pepper and salt. Now - the question of backfilling. Since most people cook pies with meat, the recipe provides for the presence of steep boiled eggs. Do not want to - do not. According to the classics, eggs are finely chopped, mixed with onions and minced meat - and, when cooled, the filling is ready to become part of the pie.

The most important thing - baking

Approached dough is easy to determine - it becomes more than twice as much. If you want to achieve perfection - douse the dough again and put it in a warm place again (already very briefly, until it comes up again). When you decide that the ideal has been achieved, it (in the sense, the ideal) needs to be rolled up by sausage and cut into equal parts. Roll out in flat cakes is not necessary, you can just stretch your hands to make kruglyashok. To get a full and juicy pie with meat, the recipe suggests putting in the dough and a half spoons (of course, dining rooms) of the cooked stuffing. It is necessary to zaleplivat carefully, the "seam" should be strong, so that through it does not leak what is formed inside the patty. A hole is always done! Removing excess fluid is the key to obtaining a quality and delicious pie.

The products will be baked for 20 to 30 minutes. Want a shiny crust - oil each patty with egg or vegetable oil. The egg is better - such pies with meat are much more colorful and rosy.

Filling Options

In the heyday of pies it was hard to imagine such a patty with anything other than fish. Now he is associated only with meat, although it is possible to vary its origin: there are with beef, lamb, chicken and pork. Especially the money and finicky citizens can find even pies with game.

However, meat can not always compete with alternative fillings, especially on lean days.

Now inside this pie you can put only greens - and it will be delicious. You can bite pies with mushrooms and sauerkraut (it will be more tasty if you add fish, but this is not on the strictest days). Those who do not fast will be interested in the recipe with steep eggs, flavored with spicy herbs. Many very much approve of pies with cottage cheese, and both sweet, and with additions in the form of the same grasses.

In a word - there would be the right dough and shape, and what to stuff, will prompt fantasy.

And what about your favorite potato?

Potatoes are not very suitable for pies, even in combination with meat. To begin with, it is too small; You will have to remember the old recipes with the topping of broth or butter. However, craftsmen contrive to cook pies with meat and potatoes. In this endeavor, the main thing is to hide your favorite vegetable with meat. Then it will be impregnated with juice, will not be dry at all, and will even be saturated with the aromas of meat and spices. In most cases, the "softening" oil or broth will still have to be added. Although the result will please even the skeptic.

For the very lazy

Honestly, not only for lazy people. Nevertheless, our life is tense, unpredictable and requires total return, so that we do not have enough time for the correct, full preparation of the majority of the dish. And lazy pies with meat (and maybe not only with him) can become a salvation for many families, tired of everyday chicken-macaroni-buckwheat sausage. In the version for super-busy people, the recipe is simplified to the utmost. Do not faint over the yeast test - buy a ready-made puff at the nearest store (it's easier with it, but if you prefer, you can prefer puff-yeast or just yeast). Stuffing can also be bought ready-let you lose in quality and taste, but the domestic will not remain indifferent to your pies. Ground meat will have to be fried in any way; There is a couple of minutes - add a roasted onion to it. Brew eggs and cut them, too, will not take much time, but your dish will match the most popular recipe.

Further - even easier. Ready dough rolled out, cut into rectangles; The filling is mixed and flavored with spices (at least salt and pepper). Put the filling, the dough is wrapped up in the right way - and into the oven for 20 minutes. This cooking is available even to very busy people!

Actually, I would like to find out if it is necessary to top up the broth ... and how the pies from the classic and real puff pastry differ ... and why in the "hole" they put the wrong fish that went into the filling ... Maybe someday we We will find out.