Meat pie with kefir: puff pastry, with or without yeast. Simple and quick recipes for making meat pie with kefir

Russian cuisine has been famous for its pies since time immemorial.

They come in large and small, open and closed, sweet and filled with meat.

Today we are sharing with you recipes for making kefir pies with meat.

There are many ways to make pies.

But their main secret is contained in the dough.

Meat pie with kefir - basic cooking principles

The main ingredients are kefir and flour for the dough, meat for the filling. In most recipes, the dough is prepared so that it does not stick to your hands. To do this, mix the egg, kefir (room temperature), and flour. The dough is always allowed to stand, as they say, to “rest.” While the dough is rising, prepare the filling. Usually, minced meat is used to fill pies with meat. To the minced meat I add onions (can be pre-fried), garlic, a little potatoes and spices are allowed.

The dough is divided into two parts. Roll out the base for the pie from a large flat cake. The layer is placed on a greased baking dish and the filling is laid out along the entire perimeter. Cover the top with a second rolled out layer of dough and pinch the edges. Be sure to make holes (so that steam can escape during baking) with a knife or fork. The top of the pie can be brushed with beaten raw egg, butter or kefir.

Ingredients

Dough:

Filling:

Meat pie with kefir (layered) “Chanterelles in a basket”

Ingredients:

• Flour (two glasses);
• Kefir – one glass;
• Butter or margarine (two hundred grams);
• One table egg (C2);
• Half a kilogram of mushrooms;
• Boneless beef (one hundred grams);
• Salt pepper;
• Onion - two heads;
• Olives and herbs - for decoration.

Cooking method:

Pour flour onto a flat surface and make a hole. Break an egg there, pour in kefir, salt and knead the dough. Place in the refrigerator for half an hour. Then the dough is rolled out, butter is placed in the middle and folded into an envelope shape. Cool again in the refrigerator. After this, roll out, fold in half and cool. After twenty minutes, do the same, folding the dough into four. The dough is ready.

To prepare the filling, the meat is washed, cut into cubes, salt and pepper are added and simmered.

The onion is peeled, cut into rings and fried. After this, onions and canned mushrooms are added to the finished meat.

The finished dough is divided into two parts so that one part is larger than the other. Roll out most of it into boards three mm thick and place the flatbread on the frying pan. The edges are greased with egg and a flagellum rolled out from another part of the dough is placed on them, the surface of which is also greased with egg. After this, the dough is left to proof for twenty minutes and baked in the oven for fifteen minutes. The flatbread is cooled and filled with the finished filling. The top of the product is decorated with olives and herbs.

How to cook jellied pie in a slow cooker

When we have all the ingredients collected. Let's start preparing the filling for the pie. Wash the carrots, peel them and grate them on a medium grater. Peel the onion and chop finely. We also cut the boiled chicken and mushrooms into small pieces.

Place the frying pan on the stove, heat it up, pour in a little vegetable oil. Fry all the prepared ingredients for the filling in a frying pan for about 10 minutes. Salt, pepper and add spices to the finished filling to your taste.

Now, while the filling is cooling, prepare the dough for the jellied pie. Using a mixer, beat the chilled eggs.

Pour milk and sour cream into the egg mixture. Add a little sugar, salt, slaked soda and vinegar. Continue beating with a mixer or you can do it with a whisk.

Sift the flour to make the dough more tender. Add flour in small portions and beat until smooth.

The finished dough should look like pancakes.

Grease the multicooker bowl with vegetable oil. Pour half of the prepared dough into it, lay out the already cooled meat and mushroom filling.

Fill everything with the second half of the dough.

Set the “Baking” mode. Time 45 minutes. In this mode we will bake our jellied pie.

If your multicooker does not have such a mode, then you can set a custom “Multicook” program - temperature 125 degrees, time 45 minutes.

Note to the owner! Multicook allows you to set the temperature and cooking time yourself. A temperature of 125 degrees is the “Baking” mode.

After the specified time has elapsed. Chicken jellied pastry pie is ready. We take out the fragrant pastries, wait until it cools a little, cut into portions and serve.

I'm sure your family will be delighted with this treat!

Bon appetit and warm communication with your family.

Adviсe

A pie with meat can be made from any dough, for example, a pie made from puff pastry with meat is very tasty. This pastry has a pleasant crispy structure, a delicate juicy filling and is very similar to samsa. Puff pastry for such a pie can be purchased, which greatly simplifies the process of preparing the dish. By the way, jellied meat pie is also prepared very quickly and has an amazing taste. You can experiment with the types of filling: use different types of minced meat, add your favorite spices, herbs and vegetables to your taste. For example, you can make an excellent pie with meat and potatoes, and also add fresh tomatoes, peppers, eggplant, zucchini or pumpkin to the filling. Vegetables make the meat filling juicier.

If you don’t have an oven, but really want to make a pie, then bake a meat pie in a slow cooker. For it, they use the same dough and filling as for a pie in the oven, but the pie is baked not in the oven, but in a slow cooker in the “Baking” mode. This pie tastes in no way inferior to the traditional one.

The pie can be eaten cold and reheated; it is eaten instead of bread and as a main dish. Prepare meat pie for yourself and guests, decorate your holiday table with it. Everyone will enjoy this delicious, rich dish and will demonstrate the skill of the housewife, because in our area, pies have been considered one of the main types of baked goods since ancient times.

I hope you liked my recipe. Share your impressions and your own recipes for making the most delicious meat pies. Bon appetit everyone!

Preparation

The pie is very easy to prepare, so even a novice cook can handle it. To prepare the dough, you don’t need to mess around with the yeast, wait until it works and the dough rises. Simply whisk the ingredients to the desired consistency and you can bake the cake right away.

1. To knead the dough, pour kefir into a bowl, beat in the eggs, add salt, and stir all the ingredients for a couple of minutes with a whisk or mixer.
2. Mix flour with soda, be sure to sift the mixture to obtain a more fluffy crumb.

In this case, there is no need to extinguish the soda, because the acidic environment of kefir will extinguish soda instead of vinegar.

If you need to quickly bake a meat pie snack, then kefir dough is best suited for this. It prepares quickly, the main ingredient is always in the refrigerator (you can safely use kefir that is not the very first freshness), the dough rises well and has a pleasant taste. You can use any meat for the filling: boiled, raw, ground into minced meat, etc. Next, we’ll figure out how to prepare a bulk pie with meat using kefir.

Preparation

The pie is very easy to prepare, so even a novice cook can handle it. To prepare the dough, you don’t need to mess around with the yeast, wait until it works and the dough rises. Simply whisk the ingredients to the desired consistency and you can bake the cake right away.

1. To knead the dough, pour kefir into a bowl, beat in the eggs, add salt, and stir all the ingredients for a couple of minutes with a whisk or mixer.
2. Mix flour with soda, be sure to sift the mixture to obtain a more fluffy crumb.

In this case, there is no need to extinguish the soda, because the acidic environment of kefir will extinguish soda instead of vinegar.

• Add the flour in parts into the bowl and continue kneading the dough until it has a homogeneous consistency. Finally, pour in the vegetable oil, knead again and the dough for the filling pie is ready.
• Peel the onion and finely chop into cubes. Mix the onion into the minced meat and season with spices to taste.
• Grease the pie pan with butter and sprinkle with semolina. Pour most of the dough (2/3 of it) onto the bottom of the mold, level the surface with a spatula. Distribute the filling evenly. Sprinkle generously with chopped dill (you can use frozen herbs). Top with three cheeses on a large or medium grater.
• We hide the filling under a layer of the remaining dough.
  Make sure it evenly covers the minced meat. Bake the pie at 180-200 degrees for about 40 minutes, until it is well browned. If the cake begins to burn on top, but is still raw inside, then cover the top of the pan with foil.
• Remove the finished pie from the oven, cool slightly, transfer to a dish and cut into portions. Bon appetit everyone!

If you need to quickly bake a meat pie snack, then kefir dough is best suited for this. It prepares quickly, the main ingredient is always in the refrigerator (you can safely use kefir that is not the very first freshness), the dough rises well and has a pleasant taste. You can use any meat for the filling: boiled, raw, ground into minced meat, etc. Next, we’ll figure out how to prepare a bulk pie with meat using kefir.

Preparing the filling

It has long been clear to everyone that before baking meat in a pie, it must first be half cooked. Otherwise, you will end up eating a half-baked product. Therefore, now we will fry our filling. It consists of two ingredients - minced meat and onions.

If you wish, you can add some spices that go well with the meat. This could be paprika, suneli hops, Italian herbs or, for example, dried garlic. It all depends on your tastes.

1. The only preparation before frying is peeling and slicing the onion. It’s better to chop it into small pieces so that you don’t feel them too much later, but only add more juiciness. The recipe calls for one onion, but if you are a fan of this vegetable, you can use more. The minced meat, of course, needs to be thawed before cooking. This also needs to be done without the help of third-party means, just bring it to room temperature, letting it melt on the table.

2. Next we start frying. It is better to take a frying pan with thick sides so that the heat in it is evenly distributed and preserved for a long time. Then, when we put a piece of minced meat on it, it will not cool down instantly, but will begin to fry immediately. In any case, we heat the oil in it, after which we send the onions first. We do not sauté it for long, waiting for it to become transparent. After which we immediately send our minced meat. Stirring constantly, bring it until the color changes. There is no need to fry it very much, we only need to bring it until half cooked. Then you can add seasonings and remove the filling to cool.

Decoration

Decorating a closed pie is usually made from leftover dough. If you want to decorate your pie beautifully, then save some dough specifically for this purpose or prepare a little more dough than you need to form the pie. Roll it out thinly, cut it into three strips and braid them. Place this braid of dough along the contour of the sides of the pie. Cut out leaves and flowers, decorate the pie with intertwined strips of dough, roses and spikelets. Show your imagination! Also, the sides can be beautifully pinched with a tourniquet or simply pressed with a fork, leaving neat grooves.

And don’t forget to coat the finished decorations with egg for a delicious crust. You can also sprinkle the pie with sesame seeds, chopped pumpkin seeds or aromatic black cumin. Black cumin and meat are ideal culinary companions.