Pie Fillings

It is difficult to find a person who can walk past freshly baked pies without being tempted to try at least one of them. Without this baking, it is impossible to imagine Russian cuisine, although other nations gladly include it in their diet. It is difficult to list all the variants of the dough, from which you can make pies, and there are many times more filling recipes for them. In its capacity they use meat, vegetables, mushrooms, rice, buckwheat, fruits and berries, cottage cheese and many other products. Even if you fry pies every day, you can not repeat for a long time, so this dish is hardly ever bored.

Cooking Features

Solid canons, which should be prepared to fillings for pies, does not exist. To do this, you can mix the most different products in an arbitrary ratio, each time getting a unique taste. However, some points while still need to know and take into account.

Pie dough is baked very quickly, so the filling should not contain products that have not undergone the necessary heat treatment, except, of course, for those that can be eaten raw.
To improve the taste of the filling and increase its richness, you can add butter to it. Melt it for this is not necessary: it will still melt until the pies bake or roast.
Sometimes the filling runs the risk of appearing too thin. If you fear that when heated, the filling will flow and soak the dough, add a little starch to it.
Pastry dough is chosen according to the type of filling. If it is not sweet, then the dough is usually made with reduced egg content, and vice versa. The amount of sugar in the dough is also put different, depending on what will be used as a filler.

Pies can be eaten cold, but fresh and still warm they will be tastier than anything.

Cabbage Filling

Composition:

white cabbage (fresh) - 0, 6 kg;
onions - 120 g;
carrots - 0, 2 kg;
water - 100 ml;
salt, pepper - to taste;
vegetable oil - as required.

Method of preparation:

Wash the cabbage. Upper leaves, if they wilted, remove. Cut the stalk. Chop the cabbage as small as possible.
Peel the carrots and chop them on a grater by selecting the side with small holes.
Remove peels from bulbs. Cut the onion into small pieces.
Heat the oil in a pan and put the onion in it. When it gets a golden hue, add carrots.
Fry the onions with the carrots for 3 minutes, then place the cabbage over them. Cook it all together for 5 minutes.
Pour water into the pan, reduce heat. Cover the pan with a lid. Stew the cabbage until it is soft.
Approximately 5 minutes before the filling is ready, salt it and pepper. If desired, you can add allspice, cloves, bay leaf.

Cool the cabbage to room temperature and fill it with patties. Bake them or fry them. The result is a dish that can replace lunch. If you use a suitable recipe for the dough, then you can eat patties with cabbage even in the post.

Pork or beef liver filling

Composition:

pork or beef liver - 0.5 kg;
fresh dill - 30 g;
fresh parsley - 30 g;
onions - 0, 25 kg;
vegetable oil - as needed;
salt, pepper - to taste.

Method of preparation:

Rinse the liver, cut the bile ducts out of it. Fill with water and place on the stove. When the water boils, reduce the heat. Add salt, pepper, spices to taste. Boil for a quarter of an hour, then remove from water and cool.
Crush the liver with a knife to make a thin straw or small cubes.
Wash and dry the herbs, chop them finely.
Peel the onions. Cut it into small pieces. Onions need a lot, otherwise the filling will turn out too dry.
Fry onions in vegetable oil until soft. Do not make the fire strong, otherwise the onions will fry too much.
Mix the liver with the onion, salt and season the filling to your liking. Add chopped greens to it, mix.

Pies with a liver filling are tasty and nourishing, and they are not too expensive.

Chicken liver filling

Composition:

chicken liver - 0, 7 kg;
onions - 0, 2 kg;
vegetable oil - as required;
butter - 50 g;
flour - 40 g;
water or broth - 125 ml;
salt, spices - to taste.

Method of preparation:

Wash the chicken livers, dry and cut into not too large chunks.
Peel and dice the onions.
In vegetable oil, fry liver with onions until cooked.
Grind toasted liver with a blender or grinder. Salt and pepper, mix.
Melt the butter in a clean pan. Fry the flour in it. Pour water or broth in a thin stream while whipping it with a whisk. When the sauce thickens, remove the pan from the heat.
Add the sauce to the liver pate and mix. Due to this, the filling will become more viscous and will not flow out of the pies.

The chicken liver filling is very tender, so they literally melt in the mouth. Get ready for the pastry to disappear from the table almost at lightning speed.

Potato Pies

Composition:

potatoes - 0.5 kg;
onions - 0, 3 kg;
vegetable oil - as needed;
salt, seasonings - to taste.

Method of preparation:

Wash the potatoes, peel, cut into large chunks and boil until soft.
Drain the potatoes, mash the potatoes with a blender or potato masher.
Finely chop the peeled onion and fry it in a large amount of vegetable oil until golden brown.
Mix mashed potatoes with fried onions, while salting and seasoning to taste.

This recipe for the pie filling is especially popular. After all, it is made very simply from the available ingredients. Pies with it are tasty and well satisfy hunger.

Stuffing carrots

Composition:

carrots - 0, 5 kg;
chicken egg - 3-4 pcs .;
butter - 40 g;
sugar (optional) - 20 g;
salt - to taste.

Method of preparation:

Wash the carrots and boil them until ready. Peel and coarsely rub.
Cook hard boiled eggs, cover with cold water so that they cool down faster.
Peel the cooled eggs and cut them into small pieces, combine with carrots.
Add softened butter to the filling, mix well. Add salt and, if desired, add sugar - with it the filling acquires a unique taste.

Carrot filling can be sweet and salty. Both options you will surely enjoy equally strongly.

Sauerkraut stuffing with mushrooms

Composition:

sauerkraut - 0, 2 kg;
boiled or canned mushrooms - 100 g;
butter - as needed.

Method of preparation:

Rinse the cabbage and squeeze well.
Cut the mushrooms into plates or small cubes. Lightly fry in butter.
Combine mushrooms with sauerkraut. Stir so that they are distributed evenly.

If you want to make lean patties, then you can replace the butter with vegetable or simply refuse it.

Meat stuffing

Composition:

beef - 0, 25 kg;
pork - 0, 25 kg;
onions - 100 g;
garlic - 1 clove;
parsley (optional) - 50 g;
fat for frying - 100 g;
salt, pepper - to taste.

Method of preparation:

Wash the meat. Drain with a kitchen towel and cut into medium sized pieces. Alternating slices of beef and pork, skip the meat through a meat grinder.
Finely chop the parsley, add to the mince, mix.
Season with minced pepper, salt to taste, mix again.
Finely chop the garlic.
Onions, peeled, cut into small cubes.
Melt the fat in the pan. Fry onions in large quantities with garlic.
Put the fragrant frying in a bowl of minced meat. Stir it as thoroughly as possible.
Put the minced meat back into the pan with the fat and fry over low heat until cooked. If necessary, you can add a little water or broth, stew. The main thing is that it does not remain raw.

Patties with meat filling is a great option for a dense snack. Moreover, this dish is quite capable of replacing lunch or dinner.

Stuffing for fish pies

Composition:

boiled fish - 0.5 kg;
onions - 0, 25 kg;
chicken egg - 2 pcs .;
vegetable oil - as required;
butter - 40 g;
salt, pepper - to taste.

Method of preparation:

Fish, fillet, fill with a small amount of water.
Bring water to a boil. Salt it. Cook the fish on low heat under the lid for 20 minutes. Remove from broth, cool. During this time, it should also dry out.
Peel the onions, cut them into thin half rings. Fry until golden brown in hot vegetable oil.
Boil hard boiled eggs. After cooling, peel and cut into small cubes.
Cut the chilled fish into medium sized pieces.
Stir the fish, eggs and onions.
Add salt and pepper, melted butter. Stir.

The filling according to this recipe is tender and nourishing. Its taste is harmoniously combined with the taste of pie dough. If you do not want to bother with cooking fish, you can replace it with canned fish. The taste, of course, will be different, but no less pleasant.

Stuffing for potato patties with mushrooms

Composition:

potatoes - 0.5 kg;
fresh champignons - 0, 5 kg;
onions - 100 g;
sour cream - 0, 2 l;
butter or margarine - as needed;
salt, pepper - to taste.

Method of preparation:

Boil the potatoes in a uniform, cool and peel. Scroll through a meat grinder or chop with a blender. Add 100 ml of sour cream and mix thoroughly.
Remove the husks from the bulbs. Cut the onion into small cubes.
Wash, blot dry mushrooms. Cut them into thin plates.
Melt butter or margarine in a frying pan. Fry in it until golden brown onions.
Add the mushrooms and fry them until the moisture in the pan evaporates.
Salt, pepper, cover with remaining sour cream and stew for 5-10 minutes.
Mix mashed potatoes with mushrooms.

Filling of mushrooms and potatoes is tender, juicy and fragrant. Despite the fact that its preparation takes a lot of time, many people prefer this option.

Filling of eggs with rice and green onions

Composition:

rice - 0, 2 kg;
chicken egg - 4 pcs .;
green onions - 100 g;
butter - 40 g;
salt, spices - to taste.

Method of preparation:

Pick and wash the rice. Fill it with water, bring to a boil. Salt and cook until tender. A few minutes until done, add the butter to the rice, mix. Ready rice leave under the lid for at least 15-20 minutes.
Boil and peel the eggs. Cut them into cubes, you can not too large.
Wash and dry the onions. Finely chop it.
Mix eggs with rice and green onions.

Eating patties stuffed with eggs, rice and green onions, it is difficult not to recall the summer. Despite the fact that it does not include fish or meat, it turns out to be very satisfying and is enjoyed by almost everyone.

Pea patties

Composition:

dried peas - 0, 2 kg;
onions - 100 g;
butter or vegetable oil - as required;
salt, pepper - to taste.

Method of preparation:

Soak the peas in cold water in advance, otherwise you will have to cook it for too long.
Boil the peas in salted water to such an extent that it becomes completely soft.
Pure green peas with a blender.
Finely chop the onion-free peel and fry until golden brown.
Mix onions with pea puree - it will give it juiciness.

To taste, pies with pea filling are not inferior to their fellows filled with potatoes, but they make them less often. There is only one reason: the pea puree is cooked much longer than the potato.

Stuffing for apple pies

Composition:

apples - 1 kg;
sugar - 100 g;
butter - 50 g.

Method of preparation:

Wash the apples, dry them with a napkin. Cut the fruit from the core. If you want to make the filling tender, remove the peel.
Cut apple pulp into small cubes.
Melt butter and put apple slices into it.
Fry the apples in butter for 5 minutes. Add sugar and continue to fry for another 5 minutes. If the filling seemed too thin, continue to roast the fruit for some time until it thickens sufficiently.

Sweet and sour apple stuffing in pies is popular with many. This option of filler is one of the most popular, especially among children. Such pastries are well suited for tea, cocoa, coffee.

Stuffing for cottage cheese pies

Composition:

cottage cheese - 0, 6 kg;
egg yolks - 2 pcs .;
butter - 100 g;
sugar - 100 g.

Method of preparation;

Melt butter, mix with sugar and let cool.
Separate the yolks from the whites, whisk and combine with the butter.
Rub the cottage cheese through a sieve and mix with the resulting mass.

Before stuffing patties with cottage cheese mass, cool it in the refrigerator.

Filling for berry pies

Composition:

fresh berries (currants, strawberries, raspberries) - 0.5 kg;
sugar - 0, 2 kg;
starch - 100 g.

Method of preparation:

Wash berries. Spread out on a kitchen towel and wait until they dry out. Cut strawberries into several pieces.
Mix all the berries, add sugar and mix to distribute the granulated sugar evenly.
Berry filling should be filled immediately after cooking. Before wrapping the dough, sprinkle the berry mix with starch.

Pies with berry filling are different each time, but always very tasty. This is a very pleasant dessert that goes well with tea, milk, cocoa.

Filling of cottage cheese with raisins and candied fruits

Composition:

cottage cheese - 0, 5 kg;
raisins - 0, 2 kg;
sugar - 100 g;
cream - 50 ml;
vanilla sugar - 5 g;
candied fruit - 50 g.

Method of preparation:

Put the curd in the bowl of the blender, pour in the same cream and add both types of sugar. Beat until smooth.
Pour boiled water over raisins, leave for 10 minutes.
Drain, mix raisins with curd mass.
Pour the candied fruit, stir it again. Make sure that the raisins and candied fruit are evenly distributed in the curd mass.

If your children do not like cottage cheese and refuse it categorically, bake for them the pies with the filling made according to this recipe. Almost certainly they will ask you to cook such sweet pastries again and again.

Pumpkin Filling

Composition:

pumpkin (pulp) - 0, 5 kg;
sugar - 60 g;
butter - 60 g.

Method of preparation:

Cut the pumpkin into small pieces, cover with water and boil until soft.
Drain the water and grind the pumpkin with a blender.
Melt butter, pour in pumpkin puree.
Add sugar.
Stir all with a blender.

It is good to make such a useful filling in the late autumn, when the berries have already gone, but I still want sweet pies. To make the filling even more pleasant aroma, you can add a little orange or lemon zest.

Filling of walnuts and poppy

Composition:

poppy - 0, 2 kg;
sugar - 80 g;
honey - 40 ml;
walnut kernels - 80 g.

Method of preparation:

Chop the nuts with a knife into a fine crumb.
Mix with sugar and melted honey.
Mack bargain. To do this, you need to pour boiling water and leave for half an hour. Keep in mind that for the amount specified in the recipe for poppy water, you will need quite a lot, as the poppy swells up a lot.
Mix poppy with the other ingredients and use as a filling.

Poppy pies have a unique taste. Other baking options will not replace this unusual dish.

Stuffing for cheese pies

Composition:

hard cheese - 0, 25 kg;
chicken egg - 2 pcs .;
fresh greens - 50 g;
sour cream - 20 ml.

Method of preparation:

Chop grated cheese with large holes.
Finely chop the greens with a knife.
Boil hard boiled eggs. Cool, clean. Coarsely rub.
Mix cheese with eggs and greens, adding a spoonful of sour cream or mayonnaise.

Pies with cheese filling can not be called familiar, but their taste is actually not that exotic. He is sure to please even those who are wary of culinary experiments.

Banana Filling

Composition:

bananas - 0.5 kg;
vanilla sugar - 5 g;
sugar - 60 g;
lemon juice - 5 ml.

Method of preparation:

Peel bananas and mash with a fork.
Add plain and vanilla sugar, pour in lemon juice.
Beat the blender.

Serve banana patties only fresh and hot. Otherwise, the filler will have a sour taste, and its color will no longer be tender and seductive.

Stuffing for dried apricots

Composition:

dried apricots - 0, 25 kg;
sugar - 50 g.

Method of preparation:

Pour boiled water over dried apricots, leave for 20 minutes.
Drain, squeeze dried fruits.
Cut dried apricots into small pieces, add sugar and mix.

By the same principle, you can make toppings for pies from other dried fruits, however, you need to add less sugar to raisins, but rather more prunes. Baking with dried apricots and other dried fruits goes well in the cold season, when fresh fruits and berries are less available.

Custard Filling

Composition:

milk - 0, 5 l;
flour - 40 g;
sugar - 0, 2 kg;
chicken egg - 2 pcs .;
vanilla sugar - 5 g.

Method of preparation:

Mix vanilla sugar with regular sugar.
Beat the sugar with the eggs.
Add the flour and continue to beat until the mass is smooth.
Place the container with the resulting mixture in a water bath and heat up a little.
In a thin stream, constantly whipping the mixture, pour in the milk.
Continue to hold the cream in a water bath or on a very slow fire, whipping until it starts to make a squish.
Remove the cream from the heat and cool.

You can hardly make cakes with warm custard: it will spread on a sheet of dough, so it will be difficult to wrap it up. Therefore, the cream must be very cool. Some housewives even divide the cream into small portions and freeze, the resulting pieces are wrapped in dough - when baking, the cream thaws and acquires its inherent consistency.

Stuffing for pies can serve a variety of products. With a certain culinary experience and imagination, you can come up with a recipe based on the ingredients that are in the fridge. The pies are so versatile that they can be baked with almost any filling.

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