The most delicious pie filling for your table

No less important than the dough is the filling for the pies, which determines the taste of the baked goods.
It is made from any meat or fish products, berries, vegetables, mushrooms, porridge, herbs, jam. Everything that is at hand is used. On this topic:

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From the dough prepared once, you can make baked goods with different fillings to satisfy the tastes of all family members. And the fillings for pies in the oven are no different from those that are put in fried ones. So there are a lot of recipes.

Filling for pies with mushrooms

Mushrooms are one of the most popular and delicious fillings for pies. They are first brought to full readiness - fried or boiled, and they are used either fresh, frozen or dried.

Mushrooms go well with many foods:

• rice;
• potatoes;
• meat;
• onions;
• offal;
• parmesan;
• cabbage;
• eggs.

Residents of big cities most often cook pies with champignons or oyster mushrooms.

Mushrooms grown in an artificial environment do not need to be cleaned - they are washed, damaged areas are removed and the remains of the mycelium are scraped off.

Delicate mushroom filling

An unusual and very tasty mushroom and egg filling suitable for any type of dough. It goes well even with puff pastries. When cooking, you should use champignons - oyster mushrooms have a coarser texture.

Ingredients:

• champignons – 0.5 kg;
• onion – 1 pc.;
• eggs – 2 pcs.;
• refined oil – 3 tbsp. l.;
• sour cream – 3 tbsp. l.;
• salt;
• pepper.

Preparation:

1. Grind the onion in a blender or grind in a meat grinder.

2. Finely chop the champignons.
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3. Boil hard-boiled eggs. For the filling you only need the yolk.

4. Place onion in a heated frying pan. When it becomes translucent, add the mushrooms and cook until the liquid has evaporated. Cool.

5. Add sour cream, chopped yolk and spices. Mix.

Lavash pie

You can make an excellent multi-layer pie from pita bread. It is filled with a mixture of rice, mushrooms, chicken fillet and cheese. And the topping of the culinary masterpiece is the creamy filling. The pie is very rich, has a lot of filling, and its taste is very reminiscent of julienne.

Ingredients:

• one thin pita bread;
• chicken fillet (420 g);
• mushrooms (380 g);
• cream (120 ml);
• rice (140 g);
• tomato;
• salt;
• cheese (180 g);
• basil.

For filling:

• flour (2 tbsp);
• two eggs;
• cream (230 ml);
• garlic powder;
• basil.

Fry the chopped onion in a frying pan until golden brown, add finely chopped chicken fillet, fry everything together for about five minutes. Next, add the chopped mushrooms. You can use champignons or any wild mushrooms. Simmer everything together for another ten minutes, and then add cream and basil. After a couple of minutes, turn off the heat.

Wash the rice and boil until tender, then add it to the minced meat and mix. Cut the Armenian lavash sheet into pieces that fit your baking dish. We place one sheet on its bottom, apply a layer of filling on it, sprinkle it with cheese. Next, lay out the remaining parts of the pita bread in layers, alternating them with minced meat. Place the tomato cut into slices on the top sheet.

In a bowl, mix all the ingredients for the filling, then pour the finished mixture on top of the pie. Decorate the dish with cheese shavings. Bake the pie for about 35 minutes until a delicious crust appears. Let it cool slightly in the mold, then remove it from it and serve.

Fruit and berry filling

For pies, the filling can be prepared from any seasonal fruits or berries. In winter, a variety of jams and apples are used.

Young housewives may benefit from simple tips to ensure their baked goods are truly delicious:

1. More sugar is added to fresh berries that are too sour, such as red currants and cherries.
2. Fruits with a less expressive taste, such as pear, will benefit from adding a little cinnamon or zest to the filling.
3. Blackcurrant has an overly rich aroma. But almost everyone likes a sweet pie with berries and tender cottage cheese.
4. To prevent liquid jam from spreading, add a little starch to it.
5. Juicy fruits and berries are great for pies with a braided top.

Classic apple filling

Fillings are made from apples more often than from other fruits or berries. You can buy them regardless of the season, the price is reasonable, and there’s no point in arguing about the taste. There is no point in coming up with anything special with apples - they are ideal for all types of baked goods.

Ingredients:

• fresh apples – 0.5 kg;
• sugar – 150 g.

Preparation:

1. Peel the apples, quarter them, remove the core.

2. Cut into small cubes, add sugar. The filling is ready for baking in the oven.

3. The pies are fried quickly, the apples do not have time to soften. Therefore, they are poured into a saucepan and kept on the fire with constant stirring until half cooked.

Citric acid or juice is sometimes added to apples that are too sweet. Fans of spicy flavors add a little cinnamon to the filling.

The simplest cherry filling

It doesn't even make sense to write a recipe here. Remove the seeds and allow the juice to drain. Place 4-5 cherries in the center of a pie cake with a diameter of 7-8 cm and add half a teaspoon of sugar.

Jam

In fact, jam is a ready-made filling for pies made from any dough for deep-frying or baking in the oven. If the raw material is too liquid, add a little starch to it.

When the jam is sweet to the point of cloying, and it is impossible to improve the situation by reducing the dose of sugar in the dough, it is recommended to mix it with cottage cheese. It will be delicious!

Curd filling

Curd fillings are one of the most popular. They are rarely used for fried pies, but they are ideal for baked goods and dumplings.

Cottage cheese goes well with the following products:

• any berries and fruits;
• jam;
• raisins;
• dried apricots;
• nuts;
• greens;
• garlic

When preparing fillings, there are several rules that must be followed to ensure that the pies are a success:

1. Raw eggs are often beaten into the mixture or cream and sour cream are added. How much depends on the recipe. Otherwise, the pies will not only be difficult to sculpt, they will turn out less tasty.
2. If the cottage cheese is not too fatty, add pounded butter to the filling.
3. The greens or garlic are chopped very finely.
4. Be sure to first rub the cottage cheese through a sieve or beat it with a blender.
5. The ideal consistency of the filling is pasty. The cottage cheese should not crumble or be liquid.

Sweet curd filling

The tasty filling is suitable for oven-baked pies. The cottage cheese must be fresh. Baking products that are starting to turn sour or have been in the freezer should not be used.

Ingredients:

• cottage cheese – 0.4 kg;
• egg – 2 pcs.;
• sugar – 50 g;
• vanillin;
• raisins (50 g) or chopped nuts (60 g).

If you add nuts and raisins to the filling at the same time, it will not be tasty.

Preparation:

1. Rub the cottage cheese.

2. Beat with eggs, sugar and vanilla.

3. Add raisins or nuts.

Unsweetened curd filling

This recipe will appeal to spice lovers. Cottage cheese will soften their effect, the taste will be good and very original.

Ingredients:

• cottage cheese – 0.4 kg;
• sour cream – 3 tbsp. l.;
• garlic – 3 cloves;
• paprika – 1 tsp;
• salt – 0.5 tsp;
• mustard – 0.5 tsp.

Preparation:

1. Wipe the cottage cheese.

2. Squeeze the garlic through a press.

3. Combine and beat the ingredients with a mixer or blender.

   
   At the same time, add sour cream not immediately, but a little at a time, bringing the mass to the state of a not too thick paste.

There are many recipes for fillings for pies. They are remarkable because they allow liberties: you can exclude some ingredients, or add others, change spices and prepare dietary baking options without them at all. The same filling you like is often used when frying and baking pies, for different types of dough.

Meat and rice - the magic of taste

We are used to making pies with egg and rice filling. Try combining rice cereal with meat tenderloin. The result will be something surprising and incredibly tasty.

Ingredients:

• chilled minced pork – 250 g;
• salt, mixture of ground peppers;
• rice cereal – 250 g;
• green feather onions - a bunch;
• bouillon cube - 1 piece;
• refined vegetable oil.

Preparation:

1. We will need chilled minced meat. You can prepare it yourself or use a semi-finished product.
2. Heat refined vegetable oil in a frying pan.
3. We spread the minced meat, having previously eliminated excess liquid.
4. Stir thoroughly with a wooden spatula, breaking up large lumps.
5. Fry the minced meat over moderate heat. To make the filling juicy, chefs advise using two types of meat.
6. Crush the broth cube and add a small amount of boiled water.
7. Pour the prepared broth into the minced meat and simmer it under a closed lid for five minutes.
8. Rinse the rice grains until the water is clear.
9. Boil the rice in salted water until tender.
10. Combine boiled rice cereal with minced meat.
11. Wash the green onions and finely chop them with a knife.
12. Add greens to the filling.
13. At the same stage, add a mixture of ground peppers and salt.
14. Stir everything vigorously until a mass of homogeneous consistency is obtained. The filling turned out fragrant and juicy.

Pies with minced meat are one of the traditional Russian dishes. They are prepared from yeast, sponge, puff pastry. Minced meat, like dough, can be purchased at the store. But you will get the most delicious pies if you make them yourself.

Products for the test:

• 0.8 kg flour;
• a glass of milk;
• 3 chicken eggs;
• half a glass of oil;
• 65 ml of heated water;
• 50 g sugar;
• 1 tsp. salt;
• 7 g active dry yeast;
• 3 cups sunflower oil for frying.

Minced meat filling for pies:

• 0.7 kg minced beef;
• onion head;
• dried dill and black pepper;
• spoon of salt.

Cooking instructions:

1. Fry the minced meat in a dry frying pan until it changes color. Drain off unnecessary fat.
2. Chop the onion and add to the minced meat. Simmer until the onion becomes transparent. Salt and pepper, add dill. Remove for a while to allow the filling to cool.
3. Place the yeast dissolved in water in a warm place until foam forms.
4. Heat the milk over low heat. Whisk all the time, add eggs, butter and salt with sugar one by one. Remove from the stove.
5. Place half of the flour in a deep container and slowly pour into the liquid with milk. Then the remaining flour and yeast one by one, stirring all the time. Knead the dough until it stops sticking. If there is not enough flour, add more. Cover the bowl with the dough and put it in a warm place. It should double in size.
6. Sprinkle the table with a little flour and lay out the finished dough. Divide it into golf ball sized pieces and roll out into 15cm long flatbreads.
7. Place a large spoonful of minced meat on each. Pinch tightly, cover the prepared pies and leave for 10 minutes.
8. Heat oil to 190 C in a deep frying pan. Fry until golden brown on both sides. Cover the dish with paper napkins and place the baked goods.

Tip: when frying pies in oil, you should put napkins after each layer so that excess is absorbed.