Meat pie in a slow cooker. Delicious recipes for every day

Delicious aromatic pies with a variety of fillings can be baked not only in the oven, but also in a slow cooker.

In this modern miracle food processor, it is impossible to overdry or overcook them; you do not need to periodically monitor the cooking process and worry about time - the equipment will do all this. Surely every housewife who has such an “assistant” has already appreciated its functionality and speed.

Meat pie in a slow cooker is made from shortbread, yeast, unleavened and even biscuit dough; some people add mushrooms and vegetables to the minced meat for variety. The main thing is to maintain all proportions when kneading the dough. Let's prepare some interesting dishes today.

Recipe for making a pie with potatoes and meat in a slow cooker

If this is your first time deciding to pamper the people you love with a delicious and unusual dish, a pie with potatoes and meat on kefir, cooked in a slow cooker, will be the ideal way to get your share of applause from your family. You won’t have to spend too much free time and effort for this, and you will also be able to show yourself as an experienced hostess who has something to surprise your loved ones.

Kitchenware

• Of course, the main thing in this recipe is the presence of a multicooker.
• For greater convenience and time saving, you will need a blender.
• To make the dough more airy and the cake to be tall and delicate in taste, you need a fine sieve to sift the flour.
• Also, for convenient kneading of dough, you should have a deep container on hand.
• In order not to damage the shape of the pie when turning it over, you need a flat plate that fits the diameter of the bowl of your multicooker.
• A well-sharpened knife for cutting food.
• Spoons and measuring cup for measuring the amount of ingredients needed.

We will need

To prepare the dough

To prepare the filling

Additional Ingredients

• 10 g vegetable oil;

• 5 g sesame seeds.

How to choose products

• Flour must be of the highest quality if you want to get an airy and not flattened cake.
• I recommend using medium-fat kefir (2.5%) , as low-fat kefir will make the cake too fragile.
• Butter for the dough can easily be replaced with margarine , then your pie will be more juicy.
• When choosing pork, pay attention to the fact that its surface is dry and its color is pink - this is a sign of the freshness of the meat.
• It is better to use medium-sized onions , but if there are lovers of this vegetable among your household, you can take a large onion.

Step by step recipe

Preparing the dough

1. Sift the flour through a fine sieve, then pour about 300 g into the blender bowl.

2. Cut the butter into medium cubes or grate it on a coarse grater. Place it in a bowl, spreading it evenly over the flour surface.

3. Sprinkle baking soda and salt on top of the butter.

4. Grind everything thoroughly into crumbs.

5. Add the remaining flour to the resulting mass.

6. Pour kefir into the mixture and break the egg. A little protein can be left to grease our pie.

7. Stir the dough thoroughly, adding more flour if necessary. The dough should not be too stiff or stick to your hands.

8. Place the dough in a bag or cover with plastic wrap and put it in the refrigerator for about half an hour.

Preparing the filling

1. Peel the potatoes and peel the onions.

2. Rinse the meat thoroughly under running water.
3. Cut the potatoes into small cubes.

4. Finely chop the onion.

5. Cut the meat into equal small cubes.

6. Mix all ingredients, salt and pepper to taste.
   Read also:  English Christmas pudding (Plum Pudding)

Putting the pie together

1. We take the dough out of the refrigerator and divide it into two parts: one should be larger than the other.

2. Lubricate the multicooker bowl thoroughly with vegetable oil.

3. Place most of the dough on the bottom and form high sides. Pierce the dough with a fork in several places.

4. We spread the filling.

5. We try to evenly distribute the butter, previously cut into small pieces, over the filling.

6. Cover the filling with the second part of the dough. Pinch the edges of the dough well.

7. Grease the surface of the pie with egg white and sprinkle with sesame seeds.

8. On the multicooker, set the “Baking” program for an hour and a half.

The final stage

1. After the specified time, open the lid of the multicooker, we need to turn the pie over. To do this, we use a special steaming stand.

2. We set the “Baking” program again, only this time we need only 20 minutes.
3. After this time, take out the pie and cut into portions.

Description of preparation:

Sometimes it’s worth treating yourself and your loved ones to something special, and today I want to tell you how to cook mince pie in a slow cooker.
You can make this pie both for a regular dinner with your family and for guests, because everyone is sure to enjoy its amazing taste. And since cooking in a slow cooker is a pleasure, preparing this pie, one might say, turns into a real relaxation; the most difficult part here is the dough. Otherwise, the equipment does all the work for you, so you can quickly and easily cope with this simple mince pie recipe in a slow cooker. Purpose: For the holiday table Main ingredient: Meat / Dough Dish: Baking / Pies

Recipe for jellied meat pie in a slow cooker

• Cooking time: 40-60 minutes.
• Number of servings: for 6-8 people, it all depends on your family’s appetite.

Kitchenware

• multicooker from any manufacturer;
• knife and cutting board for cutting food;

• deep container for kneading dough;
• For convenience, it is better to use a blender.

We will need

To prepare the dough

• 300 g flour;
• 400 ml sour cream;
• 4 eggs;

• 60 ml vegetable oil;
• 1 packet of baking powder (13-15 g);
• 5 g salt.

To prepare the filling

• 400-500 g minced pork;
• 1 fresh medium-sized tomato;
• 1 medium sized onion;

• half a medium-sized bell pepper;
• greens: parsley, dill;
• salt, ground black pepper (to taste).

Step-by-step instruction

Preparing the filling

1. Cut the onion, tomato and pepper into medium cubes.

2. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program.
   Read also:  Plum pie with kefir - simple recipes in the oven
3. Place the chopped onion in a bowl and fry it a little.

4. Then add pepper, tomato and fry the vegetable mixture for about 5-7 minutes.

5. Place the minced meat and fry it along with the vegetables.

6. A few minutes before the filling is ready, add salt and black pepper to taste.

7. Place the resulting mixture in a bowl and add finely chopped herbs to it.

Preparing the dough

1. Break four eggs, sour cream, baking powder, vegetable oil and salt into a deep container.

2. Mix everything well. To make the cake more airy, I recommend using a blender to knead the dough.

3. Then we begin to gradually add flour in small portions.

Putting the pie together

1. Pour some vegetable oil into the multicooker bowl.

2. Pour half of the dough into the bottom of the bowl.

3. Pour in the cooled filling and spread it evenly over the surface of the dough using a spoon.

4. Carefully pour in the remaining dough and try to evenly cover all the minced meat.

The final stage

1. On the multicooker, set the “Multicook” program and 125 degrees for one hour. You can use the “Baking” program (also for one hour).

2. After the time has passed, open the lid of the multicooker and remove the pie using a special steaming stand.

3. Let the pie cool and then cut into portions.

Puff pastry meat pie

If you want to enjoy your baked goods faster, you can use ready-made meat pie dough.

Ingredients:

• vegetable oil;
• puff pastry – packaging;
• salt;
• pork neck – 320 g;
• onion – 140 g;
• carrots – 140 g;
• boiled rice – 130 g.

Preparation:

1. Cut the pork piece. Add some salt. Mix.
2. Chop the onion. Grate the carrots. Mix. Fry in oil. Add some salt. Mix.
3. Roll out two rectangles from the finished dough. Place the first one in the mold. Distribute meat cubes. Cover with frying. Add pre-cooked rice grains.
4. Cover with a second layer. Make punctures with a fork. Pinch the edges.
5. Bake for an hour at 185 degrees.

Useful tips and tricks

1. Instead of a whole piece of pork, you can use store-bought minced pork or grind the meat yourself through a meat grinder. This pie is perfect for the youngest members of the family.
2. Under no circumstances open the lid of the multicooker while cooking the pie , otherwise your pie may settle, the meat will not be baked and the product will turn out damp.
3. To prevent the meat juice from sticking to the sides of your pie, you can add a little grated hard cheese to the filling - it will absorb the liquid without making the pie dry.
4. In summer, you can add chopped fresh herbs to the filling - the pie will be more aromatic.

Cooking in Greek

The Greeks are very fond of various pies, and meat pies are no exception. We offer you to prepare the perfect Greek pastries.

Ingredients:

• minced beef – 550 g;
• egg – 3 pcs.;
• puff pastry – 500 g;
• green onions - 7 feathers;
• feta cheese – 260 g;
• vegetable oil – 4 tbsp. spoons;
• pepper;
• dill – 4 sprigs;
• onions – 2 pcs.

Preparation:

1. Pour half of the total amount of oil into a saucepan. Place the minced meat. Fry. Stir and break up lumps as you go. The mass should be loose. Place in a separate container.
2. Pour the remaining oil into the saucepan. Chop the onion. Place in oil. Fry.
3. Chop the cheese. Chop the greens. Add to minced meat. Pour over the eggs. Mix. Combine with fried onion. Sprinkle with pepper and add salt.
4. Roll out the dough. Get two rectangles. Cover the baking sheet. Spread the prepared meat mass. Close with a second rectangle. Fix the edges. Make punctures on the surface using a skewer.
5. Bake in the oven (190 degrees) for half an hour.

What to serve with

This pie is perfect for breakfast combined with a cup of hot tea or warm milk. Just two tablespoons of thick sour cream on the edge of the plate next to a piece of pie will make the meal even more enjoyable. The dish can be an excellent substitute for bread when serving first courses.

If you don’t have a slow cooker, prepare an equally tasty and aromatic pie with meat and potatoes in the oven. Also, feel free to experiment, try making a dish from a different type of dough: a puff pastry pie with meat is an excellent option. And if you don't like potatoes, no one will stop you from making a pie with meat and cabbage.

We'll probably end here. If you have any additional questions or would like to share your meat pie recipes with other ingredients, please write about it in the comments and we will definitely chat. I wish you bon appetit and only enthusiastic reactions to your culinary masterpieces!

How to get a golden brown crust?

The disadvantage of household appliances is the lack of top heating. Improved models have built-in heating, but it is too weak and does not give the expected result - a brown crust. But the way out of this situation is as follows:

- turn the meat pie over (in a slow cooker);

PARTNER NEWS

— place the bowl with the dough on the top shelf and set the “Grill” mode for five minutes;

- Well, the third option is to serve the baked goods with the bottom side.

As you can see, there is always a way out. Choose the most suitable one and enjoy the taste of your dish.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Sweet pepper – 27 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese "Altai" 50% fat - 356 kcal/100g
• Appnzeller cheese 50% fat content - 400 kcal/100g
• Gouda cheese 45% fat content - 356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• “Kostromskaya” cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Cheese "lo spamino" - 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese - 347 kcal/100g
• Cheese "chester" 50% fat content - 363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content - 340 kcal/100g
• Emmental cheese 45% fat content - 420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” - 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content - 395 kcal/100g
• Garlic – 143 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Kefir 1% fat - 38 kcal/100g
• Kefir 2.5% fat - 53 kcal/100g
• Kefir “Doctor Beefy” 1.8% – fat content – ​​45 kcal/100g
• Full-fat kefir – 62 kcal/100g
• Low-fat kefir – 30 kcal/100g
• Mixed minced meat – 351 kcal/100g
• Khmeli-suneli - 417 kcal/100g
• Salt – 0 kcal/100g
• Paprika – 289 kcal/100g
• Baking powder - 79 kcal/100g
• Chicken egg - 80 kcal/100g

Calorie content of foods: Onions Bell pepper Chicken eggs Sour cream Kefir Flour Salt Sugar Paprika Baking powder Minced meat Garlic Khmeli-suneli