How to cook meat pies 7 different recipes

1. Pie with meat and potatoes

This cake can be cooked with beef, pork or other kind of meat to your taste.

Ingredients

• 1 clove of garlic;
• 1 onion;
• 1 tablespoon vegetable oil;
• 500 g of minced meat;
• 2 tablespoons flour;
• 300 ml of broth;
• 2-3 tablespoons of tomato paste;
• 2 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 450 g shortcrust pastry;
• 1 egg.

preparation

Crush the garlic and onion and fry in hot oil until they soften. Add the mince and fry until golden brown. Add flour, stir and cook for another 2-3 minutes. Add broth, tomato paste and chopped potatoes into small cubes. Bring to the boil, then reduce heat and simmer until cooked potatoes. Season with spices and cool.

Divide the dough in half and roll out two layers. Put one of them in a baking dish and spread it on the cooled filling. Cover with the second reservoir, and seal it with the edge of the cut off excess dough.

Coat the cake with beaten egg and make a small hole to allow air to come out. Bake in a preheated 200 ° C oven for 30 minutes until the cake is browned.

2. Yeast cake with meat and cabbage

For this cake is also nice any meat of your choice.

Ingredients

For the dough:

• 50 g of fresh yeast;
• 100 ml of warm milk;
• 500 g butter;
• 4 eggs;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 800 g flour.

For filling:

• 1 small head of cabbage;
• 2-3 tablespoons of vegetable oil and a little for greasing;
• 100 ml of water;
• salt - to taste;
• ½ kg of minced meat;
• 1 onion;
• ground black pepper - to taste;
• 1 egg.

preparation

Dissolve the yeast in the milk and leave for 10-15 minutes. Mix melted oil with eggs, salt and sugar and mix. Add the flour and yeast mixture and stir until smooth. Cover the dough with a towel and leave for 30-40 minutes.

Shred the cabbage, lightly fry in the hot oil and podsolite. Pour the cabbage water, cover and simmer for about another 20 minutes. Minced meat and season with salt and pepper and mix with fried chopped onions and stewed cabbage.

Divide the dough in half and roll out two layers of baking dish. Lubricate the form of vegetable oil and cover a part of the dough, spread it on the walls of the mold. Put into the stuffing and cover with the other formation.

Fasten the dough around the edges and leave the cake on the table for 15 minutes. Make small holes in it to air out. Grease cake with beaten egg and bake at 180 ° C for about 30 minutes until the dough is browned.

3. Australian meat pie

This delicious cake is considered the national dish of Australia and New Zealand cuisine. Celebrity chef Jamie Oliver prepares it with mushrooms and beer.

Ingredients

For filling:

• 1 kg of beef;
• 1 teaspoon ground black pepper;
• salt - to taste;
• 2 teaspoons ground nutmeg;
• 4 tablespoons olive oil;
• 4 sprigs fresh rosemary;
• 2 carrots;
• 2 red onions;
• 250 ml of lager;
• 1 tablespoon flour
• 1½ tablespoons tomato paste;
• 250 g mushrooms;
• 1 liter of cold water.

For the dough:

• 600 g of flour and a bit for spreading;
• salt - to taste;
• 150 g of grated cheddar cheese;
• 150 g butter and a bit for lubrication;
• 250 ml of water;
• 1 egg yolk.

preparation

Slice beef small cubes, sprinkle with spices, pour two tablespoons oil and mix by hand. The roast over medium heat for 15 minutes, stirring occasionally, until it is browned on all sides.

On another frying pan, heat the remaining oil. Put back the chopped rosemary and cut into large cubes of carrots and onions and cook for about 15-20 minutes.

Pour into pan with meat beer, add heat and bring to the boil, stirring periodically. Then add the flour and tomato paste, stir and cook for another 2-3 minutes, until the sauce thickens. Transfer the meat sauteed vegetables and mushrooms, cut into thin strips.

Pour in water, bring to a boil, reduce heat, cover and simmer for 1.5 hours. Remove the lid and cook for another 30 minutes, stirring occasionally. Beef should be soft. Then cool the stuffing.

Mix the dry ingredients for the dough. Add water and mix well. Wrap the dough in food film and put in the refrigerator for one hour. Traditional Australian pie is small, so you'll need four small shapes with rim. Grease them with butter and sprinkle with a little flour.

Cut the chilled dough in half. Roll out one portion of a thin layer and cover them bakeware, placed next to each other. Cut the dough between the forms and then align it along the edges. Put back the filling. Roll out the remaining dough and cut it into four pieces. Coat the dough with beaten egg yolk adjacent to the rim shapes and cover them rolled out layers.

The edges of the dough with a fork and press it to make several pies punctures to excess air can come out. Lubricate yolk dough and bake 30 minutes at 180 ° C.

4. Pork pie and apples

The combination of meat, apples and cider making this cake is very tasty, fragrant and unusual.

Ingredients

• 1 kg of pork;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil;
• 3 onions;
• 500 ml apple cider;
• 1 bouillon cube bacon;
• 150 ml of cold water;
• 2 dry bay leaves;
• 16 fresh sage leaves;
• 400 g of apple;
• 2 tablespoons flour;
• 500 g dough;
• 1 egg;
• 2 tablespoons cornstarch.

preparation

Slice pork large cubes, season with salt and pepper to taste. Heat a deep frying pan spoon of oil, fry the meat on it until golden brown and place on a plate.

Add the remaining oil to the pan and fry the chopped onion half rings, until it becomes soft. Pour in the cider, dissolve the stock cube in it and separate the spatula from the bottom of the pan frying meat. Add the meat, water, bay leaves and sage leaves 6. Cover and cook in the oven at 180 ° C for 1.5-2 hours until the pork is soft.

Then, through a colander, drain the liquid from the pan into another container. Remove the stuffing all the leaves and cool it. Peel the apples, remove the core and cut them into large cubes. Add to stuffing apples, fresh chopped sage leaves, flour and salt and mix.

Roll out dough about ¾ large thin layer. Cover them baking tin with a removable bottom diameter of 23 cm. Push it to the bottom and walls. The dough should be slightly beyond the edge of the form, which should lubricate the beaten egg.

Pour the filling and cover remaining dough, roll diameter round seam shape. Firmly connect the edges. Gently pierce the cake to come out excess air, and lubricate the egg.

Bake for 50-60 minutes at a temperature of 180 ° C, until the cake is browned. The remaining liquid, which you drained from the pan, mix with water so as to obtain 400 ml. Mix 2 tablespoons of the resulting liquid with starch, the balance to a boil over medium heat and add the mixture with starch. Then simmer for a few more minutes on low heat until thickened. Before serving, pour the hot gravy pie slices.

5. Ossetian pies with meat

There are many types of Ossetian pies with various fillings. Pie with minced meat called fyddzhin.

Ingredients

For the dough:

• 300 ml of warm water;
• 50 g of fresh yeast;
• 1 tablespoon sugar;
• 600 g flour;
• ½ teaspoon salt;
• 1 egg.

For filling:

• 1 kg of beef or mutton;
• 1 onion;
• 3-4 cloves of garlic;
• 1 burning red pepper;
• salt - to taste;
• ground black pepper - to taste;
• 5-7 tablespoons of broth;
• 50 g of butter.

preparation

Combine the water, yeast and sugar and let stand for 10-15 minutes in a warm place. Then add the remaining ingredients, mix well, cover with a towel and leave in a warm 1.5 hours.

Pass the meat, onion and garlic through a meat grinder. forcemeat It should be at room temperature. Add to it chopped red pepper and spices and mix well. Pour in the broth and stir again.

Divide the risen dough into three equal parts. Roll each one tortilla. It should not be thin, otherwise the dough will tear. Put the dough on the filling, bring the edges into the center and firmly fasten them together. Press down hands to form a flat cake, pie and mash flip again. The filling should be uniformly distributed thereon. You will get three cakes.

Make a few cuts on cakes, so that air can get out. Bake they must take turns at a temperature of 250 ° C about 17-20 minutes until golden brown. Coat the finished cakes with melted butter and place on top of each other. When feeding cut just three of the pie.

6. Pies "Wellington" with beef

Traditional "Wellington" - this whole beef fillet, baked in puff pastry. To prepare these cakes Jamie Oliver decided to use ground beef. But, he says, can safely take ground pork or even minced lamb meat.

Ingredients

• 2 tablespoons olive oil;
• 1 red onion;
• 1 carrot;
• 2 garlic cloves;
• 1 celery;
• a pinch of cumin;
• pinch of ground red pepper;
• 500 g of minced beef;
• 200 g of beans;
• 1 tablespoon tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g puff pastry;
• a handful of grated hard cheese.

preparation

Heat the oil in a frying pan. Put the chopped onion into small cubes, carrot, garlic and celery. Fry on medium heat for about 10 minutes, until vegetables soften. Add spices, stir well, cook for another minute and place in a bowl.

When the vegetables have cooled completely, add a minced meat, beans, tomato puree, salt, pepper and egg. Mix stuffing his hands. Roll out the dough with a thin rectangle and cut it crosswise into four pieces.

Put the stuffing on the dough, leaving one with a narrow edge a couple of centimeters. Sprinkle with grated cheese filling, brush the place without filling with beaten egg and roll the dough rolls. Make three more cakes. Push the ends of rolls fingers.

Put the patties on the laid parchment baking sheet and brush with egg. Bake in a preheated 180 ° C oven for about 25 minutes until the cakes do not acquire the golden hue.

7. Turkey "Wellington"

Another unusual variant of cooking this delicious dish. It will be the main decoration for your holiday table.

Ingredients

• 1.6 kg of turkey breast;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of olive oil;
• 1 bunch of fresh thyme;
• 340 g cranberry jam;
• a handful of dried porcini mushrooms;
• 6 strips of smoked bacon;
• 3 sprigs fresh rosemary;
• 600 g of a mixture of various fungi;
• 1 turkey drumstick;
• 1 carrot;
• 1 leek;
• 1 onion;
• 2½ tablespoons of flour and a little for sprinkling;
• 2 liters water;
• 1 tablespoon balsamic vinegar;
• 1 kg of puff pastry;
• 1 egg.

preparation

Lightly score the turkey breast and along her slightly open. season meat spices and drizzle with oil. Insert into the breast half the thyme leaves and brush it on the inside jam. Leave a little jam for later. Then take the breast, giving it the original position and connect the skewers for reliability.

Put the meat in the pan and rub the mixture of salt, pepper, olive oil and remaining thyme leaves. Cover the meat foil and bake for 60-70 minutes at 180 ° C.

Meanwhile, soak the mushrooms in boiled water. Bacon roasted in hot oil for about 5-10 minutes until crisp. Add the leaves with two sprigs of rosemary and mix. Put the bacon and fry in the same pan and fresh chopped soaked mushrooms. Season with salt and pepper, pour a little water and steam for 10-15 minutes. Then chop the mushrooms in a blender and let it cool.

To put in a pan gravy turkey drumstick and coarsely chopped carrots, leeks and onions. Add the flour, spices and pour boiling water. Then add a tablespoon of jam, vinegar and remaining rosemary sprigs without leaves. Bring to a boil, reduce heat and simmer for 2 hours, until the sauce thickens. Skip it through a sieve.

Roll out the two large reservoir test. One layer should be larger than the other. Cover the baking parchment, sprinkle with flour and place the dough on it a smaller reservoir. Midway along the dough spread half the mushroom stuffing, put the turkey breast (do not forget to get the skewers) and cover its remaining filling and fried bacon.

Coat the edges of the dough with beaten egg and cover with a layer of turkey second test. Gently press the dough to the filling to within no air and firmly fasten the edge seam. Grease egg cake and bake at 180 ° C 50-60 minutes until the dough rises and becomes golden. Before you chop dish, leave it to cool for 10 minutes. Serve hot gravy.

see also

• 5 incredibly tasty pies with chicken →
• A three-layer cake miracle of Japanese recipe →
• 5 quick and very tasty cake for tea →
• Meat dishes for true gourmets →