How many proverbs, sayings and sayings have been written about pies! This dish was originally a festive dish, which is why its name contains the root “feast”.
With the advent of semi-finished products, many housewives gave up making baked goods with their own hands, but those who care about their health and the health of their loved ones continue to delight their family with tasty and healthy baked goods, and they can find recipes for fillings in this article.
Yeast pies filling recipe
Fillings for yeast pies should not be too watery, especially if you plan to make closed baked goods. The dough may not bake properly and will be gummy and tasteless.
Sweet fillings made from dried fruits or fresh, not too juicy fruits are best suited for yeast pies. A good filling is made from fish or meat, especially in combination with cereals or potatoes.
To prepare this meat filling you will need:
- potato;
- fresh herbs;
- chicken breast;
- salt, you can also use sea salt, pepper.
Receipt steps:
- 800 g of chicken breast should be skinned, washed and finely chopped. You can make minced meat.
- Peel and chop 6 potato tubers into cubes.
- Remove a couple of splinters from the multi-layered husks and finely chop them.
- Chop fresh herbs. Mix all ingredients, add butter in the amount of 90 g, as well as salt and pepper to taste.
- Use the filling as intended.
Stuffing with cabbage
Cabbage filling is also perfect for a yeast-based pie. Most often it also includes eggs.
What you will need:
- forks of fresh white cabbage;
- sunflower oil;
- carrot;
- eggs;
- salt, you can use sea salt, and pepper.
Steps for making cabbage filling:
- Remove the top flaccid and damaged leaves from the fork and finely chop.
- Peel several heads of onions from multi-layered peels and cut into thin half rings.
- Peel a couple of carrots and grate them on the coarsest grater.
- Place the vegetables in a frying pan, pour in sunflower oil and fry lightly, then cover with a lid and leave to simmer until done, adding to taste sea salt and pepper.
- Boil 3 eggs, remove the shells and chop in the usual way.
- Combine them with cabbage and use the finished filling for its intended purpose.
Very good for pies and delicious dried fruit filling. Their taste can be enhanced with the help of suitable spices, and they are often combined with cereals, such as rice. Thick jam is used as a filling.
What you will need to make one of the sweet pie fillings:
- any dried fruits;
- sugar, honey or molasses;
- cinnamon;
- White wine.
Manufacturing stages:
- Wash dried fruits well and pour boiling water over them to steam.
- After finely chop, add sugar, molasses or honey to taste, as well as ground cinnamon and cloves.
- Boil for 5 minutes with 1 tbsp white wine. l. and cool.
- Use as directed.
Fillings for layer pies
Fillings for layer pie are also full of variety. They can be sweet, meat or vegetable.
Spinach filling
To prepare the milk filling you will need:
- milk;
- salt, you can use sea salt;
- olive oil;
- , can be frozen;
- eggs.
Manufacturing stages:
- Mix 2 eggs, 400 g spinach, 200 ml milk, 3 tbsp butter. l.
- Add salt.
- It is recommended to sprinkle the filling with 100 g of grated cheese after the main mass has been poured into the mold with the dough.
Apple pie filling
You can make pies in five minutes. Fortunately, stores always sell dough for every taste, and the filling can be literally made up “from what was there.” Okay, let's look in the refrigerator. Surely there is a sad bank in the corner with jam - the first filling for the pies is ready! If the jam is a little liquid, add a couple of tablespoons of starch, crackers or ground nuts. If the jam is very runny, simply drain the syrup from it.
Since we started with sweets, it makes sense to talk about fillings for pies from fresh fruits and berries . The simplest option is apples . The best ones are sour, with a pronounced aroma. Sugar is added to the apple filling to taste, as well as aromatic additives: cinnamon (this is a classic!), vanilla, citrus zest, nuts, chocolate, etc.
In a similar way, you can wrap almost any berries and fruits in dough. They need to be pitted, if any, and cut into pieces. If you add starch to a fruit or berry mass, the juice released during baking will not boil away, but will turn into some kind of jam. Bananas , which have long ceased to be exotic, can also become just a chic filling for quick pies - put a slice of banana on the dough, sprinkle with chocolate and roll up the pie. Ready!
Sweet pies filled with... dried fruits . What if you mix them with cottage cheese? Great idea! By the way, dried apricots perfectly masks such useful additives as carrots and pumpkin . To prepare delicious and healthy pies with pumpkin or carrots, peel the vegetables, simmer in a small amount of water until soft and mix with finely chopped dried apricots. Sugar and flavorings - to taste.
made from nuts and poppy seeds - this is a luxurious taste. Any nuts need to be crushed (with a rolling pin or in a blender, you can do it the old fashioned way, in a meat grinder) and mixed with sugar syrup. The nut mass can be used in its pure form or mixed with cottage cheese, whipped egg whites, dried fruits, etc. If you decide to bake pies with poppy seeds, boil it in a small amount of milk and pass through a meat grinder. Poppy seeds go well with the same nuts, cottage cheese, dried fruits, and apples.
Have you tried pies with sorrel ? If not, be sure to prepare it. Sorrel, which we are accustomed to associate with green cabbage soup, stewed in butter and sugar, tastes like cherries! Wash the sorrel, dry it, chop it not too finely and simmer in butter, making sure that the sorrel does not become soggy. Add sugar last. To prevent juice from leaking out of the filling, add starch.
Well, the simplest thing that can only be wrapped in dough is condensed milk, chocolate and candies . With chocolate everything is clear and so - put a couple of chocolate slices on the dough, you can add nuts, wrap it up. Condensed milk should only be taken boiled; it can be mixed with cookies, nuts or dried fruits. But the candies should be uniform, like “Korovka”, toffee, bars, “School”. The pies turn out simply extraordinary! The children are delighted, the nutritionists are shocked, but sometimes you can cook something like this.
Let's move on to savory fillings for pies. There is also enough room for imagination and improvisation. Judge for yourself - the saying that you can wrap everything in a pie fits this case just perfect.
from meat and sausages very filling. As a filling, you can use boiled meat, both beef and chicken, ham, boiled sausage, smoked sausages... In its pure, so to speak, form, such a filling will not be very tasty, no matter how strange it sounds. Meat and meat products are best mixed with fried or green onions, eggs, cheese, vegetables, potatoes, cereals, and mushrooms.
Even an ordinary sausage in dough will be much tastier if it is wrapped in a piece of thin bacon or cheese.
If you decide to make filled pies from minced meat , it must first be stewed in a frying pan with onions. Can add green onions, sweet peppers cut into small cubes, potatoes or rice, beans.
Pies with filling from liver - it's cheap and cheerful, and also very tasty. If you carefully prepare the offal, clean and fry the liver, soak the kidneys in milk or soda solution before boiling, boil the lungs and heart well, and then pass it all through a meat grinder and mix with a lot of fried onions, you will get a very juicy and aromatic filling for pies . You can add some boiled rice to it.
Pies with fish very popular in Siberia, and this is understandable. We city dwellers can catch the simplest fish in the fish departments of supermarkets, boil it and separate the fillets from the bones. Hake, pollock, blue whiting (too many bones, of course) or fatty mackerel, as well as expensive varieties of fish like salmon, salmon or trout - any fish in pies looks very, very good. Mix boiled fish fillet with sautéed onions, salt, pepper, season with sour cream... Or add boiled eggs, herbs, boiled rice, potatoes...
Another option for fish pies - filling from canned fish . Any canned food in oil or own juice will do. Drain the liquid from the jar, mix the chopped fillet with fried onions and boiled eggs. You can add rice. Fast and tasty. But sprats or canned food in tomato are not suitable for pies.
Filling from mushrooms prepared from any type of mushroom. Fragrant wild mushrooms, store-bought champignons or oyster mushrooms, fresh, boiled, frozen - all of them must be fully cooked before going into the pie. Mushrooms still take longer to cook than pies are baked or fried. Chop the mushrooms, boil or sauté in a frying pan with vegetable or butter and mix with something. Mushrooms look good with onions, eggs, potatoes or meat. Very satisfying!
Eggs They also look good in pies. Cut hard-boiled eggs into small cubes, mix with fried onions, salt and pepper. This time. Mix the same boiled eggs with green onions and boiled rice. That's two. And again, meat, chicken, fried bacon, greens, fish - all this goes well with hearty eggs.
Filling from cereals and legumes It’s very appropriate when there’s nothing else to sweep across the bottom of the barrel. Boil rice or buckwheat, mix with butter, a couple of boiled eggs, and you can add green or fried onions. If you have a small piece of sausage, you can use that too. Beans and peas, boiled until soft, can be mixed with fried carrots and onions, or add some mushrooms or meat. You will get very tasty and completely inexpensive pies.
About such fillings as potatoes and cabbage , there’s nothing to say - it’s a classic! Boil the potatoes, mash them, mix with meat, liver, boiled eggs, or just fried onions. Delicious. And cabbage can be either fresh or pickled. The cabbage needs to be chopped and simmered until soft. It can also be mixed with something like sausages or boiled eggs.
Cheese Also suitable for filling pies. You can take any cheese, mix it with fried onions or ham, eggs or herbs. Even regular sausages will do. Even ordinary processed cheese is suitable for filling - much cheaper! But it's delicious, try it. Or here’s another option for you: put a slice of tomato on the dough, a piece of cheese on top, some herbs, pinch the edges and fry.
Cottage cheese with greens also good in pies. You can add eggs to this filling. Don't forget salt and pepper. Cottage cheese can be mixed with grated cheese to create a stretchy filling, well suited for fried flatbread pies.
It's just short review on the topic “Fillings for pies.” There are many more options for fillings, because each of you can add something of your own to the filling.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
The hut is red not in its corners, but in its pies.
Folk saying
Pies were originally a festive food; even the name comes from the word “feast”. Over time, pies became commonplace: people took them with them to work and on the road. And now, when fast food has filled everything and everyone, there is nothing better than mom’s homemade pie. The cub can have a snack for school and can be taken to work. Good pie- this is not only an airy soft dough, but also a delicious filling. Poorly prepared pie fillings can ruin the whole project if they turn out to be too dry or too runny. There are several rules for preparing excellent, delicious fillings for pies and pies, but first, a little about the principles of preparing the base, the pies themselves.
. Pie dough and the pies must be “live”, that is, sour, yeast, sourdough or cooked with sour cream, yogurt, whey, mash or beer. True, both puff pastry and unleavened dough look good in pies.
. You can add rye flour, second-grade flour or bran to the pie dough - this will not only improve the taste, but also add benefits to your pies.
. Add to the dough for pies with vegetable and fish filling vegetable oil, for meat pies - beef kidney fat, for kulebyak and poultry pies - butter and ghee.
. Less eggs and butter are placed in the dough for unsweetened pies, kneading fairly stiff 
dough to make pies with plenty of filling and a thin, dry crust.
. The dough for sweet pies is more rich, fluffy and thick, since the sweet filling tends to eat away at the dough.
. The dough must rise at least twice, and each time it must be thoroughly kneaded and kneaded. This is necessary for better baking and good taste, as well as to eliminate the sour taste of yeast.
. In order for the bottom layer of dough to rise well and bake, the dough for a closed pie must be divided into two unequal parts, with the larger part placed down, the filling placed on it and closed with the smaller part.
. For kurniks and kulebyak, which use 2-3 types of fillings, it is important that the bottom layer of dough does not get wet, so the fillings in these pies are placed in layers, shifting them thin pancakes. In this case, it is advisable to place a drier porridge filling on the “bottom” of the pie, and a fish or meat filling on top.
. All types of fillings are placed in pies boiled or fried, previously cooled. The only exception is the filling from raw fish, and the baking time approximately doubles.
. Pies can be open, closed and semi-closed (lattice). Meat filling, 
fish, poultry, mushrooms, eggs, rice and onions are commonly used in covered pies. But fillings that contain enough moisture (cottage cheese, cabbage, jam, apples) are great for open or lattice pies.
. It is recommended to add a little salt to the filling - this is done so that the finished pies do not seem bland.
. It is good to add a little starch to the filling for sweet pies so that it does not spread or leak.
Pie fillings can be very different. Traditional fillings for Russian pies are usually prepared from one product. It can be any porridge, meat, mushrooms, fish, jam or fruit. Modern housewives love to prepare complex fillings so that they are not only tasty, but also healthy, nutritious, and so as to surprise everyone. We bring to your attention several recipes for delicious fillings.
Boiled beef filling. Boil the meat until half cooked and cut into pieces, as for goulash. Under no circumstances should you pass boiled meat for filling through a meat grinder; this will make the filling dry, and the dough underneath, on the contrary, will be raw and unbaked. Fry pieces of meat in melted beef lard with plenty of onion, chop with a knife, add pepper, nutmeg, salt. You can add finely chopped boiled eggs. Before pinching the pie, add 1-2 tablespoons of strong broth to the filling.
Pass the meat through a meat grinder, mix with fried onions, fry in a frying pan, add salt. Season with pepper, parsley, add chopped hard-boiled eggs. You definitely need to add some kind of sauce, cream or strong broth to this filling so that it doesn’t dry out. This filling is good for pies and pancakes.
Chicken and cheese filling. Cut the breast or all the chicken meat as finely as possible, simmer lightly in butter, add onion, pepper, salt, and cool. Mix with grated cheese.
Chicken stuffing with potatoes, canned peas and corn. Boil the peeled potatoes in salted water and mash. Boil the chicken, separate the meat from the bones, and chop finely. Bell pepper peel, finely chop, rinse the greens and also finely chop. Mix pieces of chicken, herbs, peppers, potatoes, add peas and corn, salt if necessary, add pepper and a raw egg, mix well.
Fish fillings can be very diverse: fresh, boiled, salted, canned fish, with rice, onions, eggs - there are many options.
Herring filling with nuts. Finely chop the onion and fry in vegetable oil until golden brown. Peel the hard-boiled egg. Pass the salted herring fillet, apple, walnuts, egg and fried onion. Season the minced meat with cream and mix thoroughly. This filling can also be used to make pancakes.
Clean fresh fish from bones, rinse and mince. Finely chop the onion and fry in vegetable oil. Wash the greens and chop finely. Mix minced fish with herbs and onions, add raw egg, salt and pepper, mix well. This filling is good for both pies and dumplings.
Salmon filling. Cut the prepared lightly salted fish into thin slices. In a blender, beat processed cheese, sour cream, lemon juice, chopped dill. Lay out the filling in layers - first the cream from processed cheese, slices of fish on top. You can use salmon. This filling is ideal for pancake pie.
Fish and rice filling. Cut any fish fillet into pieces, place in a pan and simmer with a small amount of water and vegetable oil. Grind the finished fish, mix with boiled fluffy rice, add a little white sauce, salt and pepper, add chopped herbs. Mix well.
Fried fish filling. Mash the fried fish fillet with a masher, mix with onion, pepper and salt, add herbs.
Raw fish filling. Cut the fish into small pieces, mix with chopped onion, pepper, salt, add a raw egg and mash thoroughly with a wooden masher. The layer of this filling should not be more than 0.5 cm.
Filling with whole raw fish (flounder). Remove the entire fillet from the flat fish, place it in the pie without cutting, sprinkle with salt and pepper. You can put fried or raw onions on top.
Red salted fish filling. Cut the fish into thin slices and place in the pie on top of the buckwheat or rice porridge or between two layers of filling. Don't skimp on the seasoning!
For Russian pies, they should be crumbly and contain a lot of butter so that the pies are not dry. Rice and millet can be cooked in milk. Fried onions, hard-boiled eggs, and mushrooms are added to the buckwheat porridge filling. You can add fried onions, hard-boiled eggs and mushrooms to the rice filling if the filling is not sweet, or raisins, dried apricots, sugar, and a raw egg for sweet pies. Cottage cheese and pumpkin are added to the millet porridge filling.
Mushroom pies are very tasty and satisfying.
Salted mushroom filling. Salted mushrooms finely chop, add fresh chopped onions and vegetable oil. 
Filling from dried mushrooms . Dried mushrooms soak, boil, chop finely, mix with chopped onions and buckwheat porridge. Fry the mixture in oil.
Peel the mushrooms, rinse, chop and fry until half cooked in oil, add salt and cool. Cut the cheese and apple into small pieces, peel the pepper and cut into thin strips. Mix all. This filling is also suitable for making pancakes.
. Wash fresh porcini mushrooms, blanch for 5 minutes, cut into thin slices and fry. Mix with fried onions, add a spoonful of flour, mix thoroughly, pour in a little water and heat, stirring constantly, until boiling. Salt and pepper.
Fillings from vegetables and fruits can be very different, everything is limited only by your imagination and taste.
. You can make pies with fresh, stewed, sauerkraut- according to the season and at will. Chop fresh cabbage finely, add salt, and let stand for at least an hour. Then lightly squeeze out the juice, add butter, finely chopped eggs and consume immediately. You can first simmer the cabbage in a saucepan under a lid over low heat, add vegetable oil and fry a little so that the cabbage remains light. Cool, add onion, herbs, ground black pepper and mix with chopped eggs. Squeeze the sauerkraut, chop finely, simmer a little, add onions and mushrooms.
Sorrel filling. With this filling you can make delicious pies with a sweet and sour filling. Wash, sort, finely chop fresh sorrel and sprinkle with sugar to taste. Grind thoroughly. To prevent the filling from spreading, you can add a little starch to it.
Dried bird cherry filling. Grind the dried bird cherry into flour in a coffee grinder, boil it in a small amount of boiling water to form a thick dough-like mass, add sugar or honey.
Dried apricot filling. Sort the dried apricots, rinse, add boiling water, and boil a little. Place on a sieve, cool, chop finely, mix with sugar.
Poppy seed filling. Rinse the poppy seeds well, add to boiling water, and boil for 3-5 minutes. Then dry the poppy seeds, grind them in a mortar or mince them 2-3 times, add sugar or honey, a raw egg and mix.
Carrot and raisin filling. Chop carrots and simmer in milk. Place on a sieve. Add raisins. You can add hard-boiled, finely chopped eggs and salt, then the filling will be unsweetened.
. Rinse any dried fruits well, pour in a small amount of boiling water and steam. Chop finely, add sugar, honey or molasses, a little ground cinnamon and cloves, boil a little with 1 tbsp. white wine, cool. Can be mixed with a small amount of fluffy rice.
Jam filling. You can use any jam for the filling. It should be well cooked, thick, with a thick viscous syrup. Pies with jam are often made into lattice shapes, and spices are added: for stone fruit - star anise, for apple - cinnamon.
Raw apple filling. For this filling, apples of sour and sweet and sour varieties are taken. Apples are peeled and seeded, cut into flat slices, sprinkled with powdered sugar and cinnamon and allowed to stand for 15-20 minutes. This filling is good for puff pastry pies.
Pies with cheese You can make them from any type of cheese, but with feta cheese they are probably the tastiest. To do this, the cheese is crushed, mixed with butter and finely chopped green onions.
As you can see, folk saying“You can wrap everything in a pie” did not appear in vain. Pie fillings can be made from almost any product. Your imagination and love can create a wonderful treat, healthy and tasty, from an ordinary dish. And your household will be happy to take with them to school or work not the usual sandwich, but a delicious, hearty mother’s pie.
Larisa Shuftaykina
Pies are one of the most common and delicious dishes from dough, which is prepared by absolutely all housewives. Even in Rus', every hut boasted of pies. There are many sayings and sayings on this topic. It is believed that originally there were holiday dishes, even the name comes from the word “feast”. Today, pies are no longer such a rarity. And any real housewife tries to please her family with her delicious pies, while each strives to come up with a special and exceptional filling, so that only she can have such delicious pies.
It turns out that it was thanks to the ingenuity of women that so many different fillings were created.
The most delicious filling for pies
filling for pies
Secrets of how to make delicious pies
Many people think that baking or frying pies is very easy. In fact, to make the pies tasty, you need to follow some simple rules:
- when you cook, remember that the dough must be “alive”. This is the name given to dough that contains yeast at its base. spoiled milk, sourdough or other dairy products. You can, of course, use fresh or puff pastry. Here, as they say, it’s a matter of taste;
- If you are preparing dough for pies with a salty filling, you can put less eggs and butter there. And the dough itself needs to be kneaded hard so that the pie turns out with a thin crust and a large content of filling;
- when preparing pies with meat filling, it is advisable to put fat and butter there so that the filling is juicier;
- When making pies with sweet filling, on the contrary, they try to make the dough more fluffy and rich. This is due to the fact that the sweet filling seems to eat away at the dough, and it spills out. Therefore, the layer of dough should be as thick as possible;
- If you use yeast dough, be aware that the dough must rise at least twice. This is necessary in order to get rid of the sour taste. yeast dough and in order for the dough to bake better;
- when preparing pies, remember that the filling is put into the pies already cooled, not hot;
- a little secret for salty pies: you need to add a little salt to the filling, then the pie won’t seem bland;
- Also a little secret for sweet pies: you can put a little starch in the filling. This will prevent the filling from spreading and leaking out of the pie;
As you can see, there are certain tricks that will help make your pies the most delicious and unforgettable.
Filling for pies: what are they?
Thanks to the skills and efforts of the housewives, there are a huge variety of fillings. Let's look at the most delicious and unusual ones.
Salty fillings for pies:
1. From raw meat(beef, pork...) – fry the meat minced in a frying pan, and then grind it through the meat grinder again. Separately, fry the onion, hard-boil the eggs and cut them. Mix everything, add salt and pepper;
2. From boiled meat– fry the meat cut into small pieces in a frying pan. Also fry the onion and mix with the meat. Chop the boiled eggs and add to the filling. Season the resulting filling with salt and pepper to taste. If necessary, you can add a little broth for juiciness;
3. From poultry meat– Finely chop the fried or boiled meat. Fry the flour a little, dilute with milk, then add salt, finely chopped herbs and mix everything;
4. From the liver with buckwheat porridge - rinse the liver (veal, lamb, pork) peeled from films in cold water, fry in oil along with onions. Then finely chop or mince, add salt and pepper. Add pre-boiled eggs and buckwheat porridge to the liver;
5. From fish– salt and pepper the fish pulp and fry in oil. Add fried onions and herbs (dill). You can add a boiled egg or boiled rice;
6. From rice with eggs– rinse the cooked rice, add chopped hard-boiled eggs, butter, salt, dill. This filling can also be made from buckwheat;
7. From mushrooms:
If the mushrooms are fresh, then they must first be boiled, then cut and fried with butter in a frying pan. Add sour cream, fried onions and simmer for 15 minutes. Then add finely chopped herbs and cool.
If the mushrooms are dried, then they also need to be boiled, then fry them for 3 minutes and mix with fried onions, chopped finely boiled egg and rice;
8. From cabbage– scald chopped cabbage with boiling water, pour over cold water and squeeze. Then fry in oil for 3-4 minutes, stirring constantly over high heat. Add boiled chopped eggs, salt and pepper. This is the filling for. For, it is better to use stewed.;
4. From apples– Cut the washed, peeled apples into thin slices and mix with sugar. You can pre-cook apples prepared in the same way until they become jam and use them as a filling;
5. From poppy– add pre-washed poppy seeds to boiling water and bring to a boil. Place on a sieve, drain and mix with sugar or honey. Then pass through a meat grinder 2 times, mix with a raw egg and chopped nut or raisin kernels;
6. From dried apricots– washed in warm water dried apricots, boil in boiling water for 15 minutes. Place the cooked dried apricots on a sieve, spread on the dough and sprinkle with sugar.
All fillings turn out very tasty. Each of them is original and special in its own way. Try making these pies and you will be able to choose the most suitable ones for yourself.
Recipe for pumpkin filling for fried pies
And a good video recipe for sweet pies filled with pumpkin. Tasty, aromatic and pleasant! At the end of the recipe you can see how to make the pies. different shapes(even ).