Who would refuse a piece of delicious homemade pie? And if he is also with meat - you will lick your fingers. Can't wait to cook and treat your family? Step-by-step recipes for meat pie with yeast and jellied dough will help you to easily cope with the task.
Step-by-step recipe for meat pie in the oven - general principles
Pie with meat can be made from pork, chicken, beef. It is desirable that the meat was semi-finished: the selected piece can be pre-twisted, boil and chop, boil and twist - at your discretion.
For taste, in addition to meat, put onions in the filling, either raw or fried. You can also experiment and add vegetables, cereals, mushrooms. All selected products are pre-boiled, crushed if necessary.
It’s not worth putting a lot of spices in the cake; black pepper and salt are enough; you can add dried herbs and greens.
Prepare such a cake mainly from yeast dough. It takes a little time to knead and raise the dough. However, if there is no desire to mess with the yeast mass, you can prepare a fill pie, where the filling can be the same, but the dough itself is kneaded quickly and ready for baking right there.
An oven-baked meat pie can be a main course for lunch or dinner, in which case it is served hot. The cooled cake will be a great hearty treat for tea.
1. Pie with meat in the oven: a step-by-step recipe for yeast dough
Ingredients:
• 15 tablespoons of flour;
• Milk -300 ml;
• half a pack of butter;
• sunflower oil - three tablespoons;
• 30 grams of sugar;
• 20 grams of salt;
• instant yeast - 30 grams.
For filling:
• lean pork - a small piece;
• onion head;
• a piece of butter;
• flour - ten grams;
• half a cup of medium fat cream. To lubricate the cake:
• one egg;
• two tablespoons of purified water.
Cooking Method:
1. First of all, knead the yeast dough: a well risen and “rested” dough is the key to a lush and tasty cake. Put the butter in a small metal mug, put it on the stove, put a moderate fire, melt. Once the oil has melted, pour in the sunflower oil, mix. If you do not have butter, you can use any cream margarine, then it is not necessary to add vegetable oil. In the oily liquid, add salt, sugar, stir well, then pour in the milk. Cool the resulting mixture a little to make it slightly warm, and pour in the yeast, stir well again, so that the yeast is well dissolved. Slowly enter the sifted flour. First, mix the dough with a fork, and when it becomes thick, knead it with your hands, and to prevent the dough from sticking to your hands when kneading, brush your palms with sunflower oil. Be sure during kneading stretch the dough with your hands, roll it into a ball for at least five minutes, the weight should eventually turn out to be soft, supple, pliable. Cover the well-kneaded dough with a towel lightly moistened with water and place in a well-warmed place, for example, at the window in the summer or near the heater in winter to rise by about 1.5 hours.
2. While the dough rises, make the filling for the cake: rinse the pork, cut, if necessary, excess fat, streaks (for the cake it is better to use the tenderloin or the pulp from the back leg, shoulder blade). Put the meat in a metal container, pour in the water, add a little salt and boil for 40 minutes after boiling until ready. If during this time the meat is not soft, you can leave it cooked for another twenty to thirty minutes.
3. Remove the finished meat from the pan, cool, roll through a meat grinder or in a food processor with a special nozzle for cutting meat.
4. Peel the onion head, chop it into small pieces, put it into the pan, pour in the sunflower oil, and pass to a light brown color. Lightly salt the finished onion and place in the minced meat, mix well. 5. Take a metal mug, put in it the necessary for the filling, butter and melt on low heat. When the oil becomes liquid, pour flour into it, stir quickly so that no lumps form and pour in cream at room temperature (cream can be replaced with high-fat milk). Beat the mass thoroughly with a whisk and boil, stirring continuously, over moderate heat.
6. Cool the cooked cream sauce, pour into the stuffing, mix well until a homogeneous souffle-like consistency. If desired, sprinkle the stuffing with black pepper, or pour some spices to taste and add some salt.
7. Increased in volume two or three times the dough a little namnite hands on a floured table. Divide the dough into two equal halves.
8. Roll one half into a flat cake one centimeter thick and place it on a flat baking tray lined with parchment.
9. Put the meat filling on top and flatten with a spoon over the entire surface.
10. Cut a little dough from the second part of the dough and set it aside, and roll out the rest of the dough into the same cake as the first one. Cover it with a pie, fasten the edges tightly, making a pattern with a pigtail.
11. Break an egg into a clean cup, pour in a couple of tablespoons of water, beat with a fork. Using a special cooking brush, brush the surface of the cake with the prepared egg mixture.
12. From the remaining piece of dough, make decorations for the cake: separate a small piece of dough, roll it into a ball and roll it out thinly, then cut a leaf of any shape (elongated or rounded) with a sharp knife. On the leaf, make patterns in the form of strips. And in exactly the same technology make the remaining leaves. Lay out the resulting leaves in a beautiful pattern on the cake. Do not grease the decorations on the cake. Instead of leaves, you can cut out different flowers or other patterns from dough according to your desire and imagination.
13. Put the baking tray with the cake in a hot oven for 35 minutes, bake at a moderate temperature. 14. Remove the finished meat pie from the oven and cool directly on the baking sheet.
15. When serving, cut the cake into medium-sized pieces, serve with tea or warm milk.
2. Stuffed meat pie in the oven: a step-by-step recipe for kefir
Ingredients:
On the dough:
• skimmed kefir - 400 ml;
• salt - ten grams;
• flour - 25 tablespoons;
• three eggs;
• Baking soda - 20 grams.
For filling:
• pork with fat - a small piece;
• three onions;
• fresh tomatoes - two pieces;
• ten grams of salt;
• sunflower oil - 30 ml to lubricate the form.
Cooking Method:
1. To make a meat pie with filling, first of all make meat filling: pork with layers of fat, scroll through a meat grinder or chop in a food processor. You should not use lean meat for this cake, with fatty pork baking will be much tastier and juicier.
2. Put the minced pork in the pan, fry, stirring, for three to four minutes. It is not necessary to pour in vegetable oil, since a sufficient amount of fat is already present in the meat.
3. Put the minced and chopped onion to the minced meat and fry again for about five minutes.
4. Add tomatoes to the pan. Pre-wash the tomatoes, soak in hot water for three minutes, peel and finely chop into small cubes. Salt mince and fry for about ten minutes.
5. Put the prepared filling in a separate plate, cool it.
6. Make a filling dough: pour kefir at room temperature into a small cup, add soda (do not quench with vinegar), stir and leave the mixture for ten minutes.
7. In another bowl, beat the eggs with salt with a fork and add them to the kefir mass, mix.
8. Carefully add the sifted flour in small portions, constantly stirring with a spoon after each portion. Stir the dough slowly, as if mixed quickly, it may settle.
9. Take a deep detachable baking dish, brush it with sunflower oil and sprinkle with a little flour so that the cake does not stick to the bottom of the mold. 10. Pour a little more than half of the dough, walk, leveling, with a spoon over the entire surface.
11. Put the meat stuffing on the dough, also flatten with a spoon.
12. Pour the fried meat with the second part of the dough on top, level with a spoon.
13. Put the form with the jellied pie in a hot oven for half an hour, bake at a moderate temperature.
14. If you have an upper burner in the oven, then turn it on ten minutes before the end of baking, so that a brown crust forms on the surface of the cake.
15. Take the baked pie out of the oven, cover it with a towel right in the form so that it gets cold (be sure to cool the pie well, because if you cut it hot, it can break all).
16. Remove the cake from the mold, cut it into small pieces and serve with tea, coffee or milk.
Step by step recipe for meat pie in the oven - tricks and tips
• Usually they bake a cake on a greased baking sheet, but today you can find a lot of things on the shelves of the store that facilitate the cooking process. For example, baking paper, foil or silicone pad. The advantage of using one of these items for baking is several: the cake does not burn, the pan does not get dirty.
• Do not overdo the meat pie longer than the one specified in the recipe. The filling for the cake is almost ready, which means that in any case it will not remain raw, and 30-40 minutes is enough for the dough, otherwise the cake may turn out to be not soft and fluffy, but dry and harsh.
