It is not difficult for an experienced housewife to prepare delicious and satisfying pastries. But what should those who have not yet achieved that culinary mastery in which they can cook everything that is at hand? It's simple! We open the refrigerator and look: if you have sausage, cheese and eggs lying around? A tasty and very satisfying dish is guaranteed to you! What can you cook with these ingredients? So many. The main thing is to have desire, a good mood and a little imagination, then your baked goods will be incredibly satisfying, and your snack cupcakes, puff pastries, muffins or buns will turn out simply magnificent!
So, let's look at some of the simplest and easiest recipes for baking with sausage from different types of dough.
Yeast dough pies with sausage in the oven
Ingredients:
- milk – 200 ml;
- egg;
- butter;
- package of wet yeast (25 g);
- a tablespoon of salt and a tablespoon of sugar;
- flour (about 800 g is needed, but more may be needed);
- boiled sausage (about 300 g).
Preparation:
- First you need to knead the dough. To do this, heat the milk (if it is very cold, you need it to be slightly above room temperature). Dissolve the yeast in it.
- Pour flour into a deep bowl, add salt, sugar, egg. Gradually add milk with already dissolved yeast. Mix everything well and leave for an hour until the dough comes together.
- Roll out the finished dough into a not very thin layer and cut out a pair of circles using a glass. Next, between two such round pieces we place the previously cut sausage.
- We make eight cuts in a circle at equal intervals. There is no need to cut to the center. After this, turn each two halves out and place them on a baking sheet. Brush the top of the pie with yolk. Place everything in an oven preheated to 190 degrees and bake until done.
Bon appetit!
Sweet bomb pies with cottage cheese
As an alternative to meat, cheese and vegetable “bombs”, you can make sweet pies with cottage cheese. While frying the pies, the cottage cheese will become very soft and melt a little. You can also add pieces of fresh or dried fruit if desired.
How to cook:
- Roll out a layer of prepared dough (read how to make it in the article above).
- Stir the cottage cheese with a fork, beat in 1 egg, pour in the preferred amount of sugar, vanillin (if the cottage cheese is loose, you can add a couple of tablespoons of sour cream).
- Cottage cheese goes well with raisins; squeeze out a handful of soaked raisins and add to the filling (you don’t have to add them).
- Spoon the filling onto the dough layer (the filling should not be liquid).
- Cover the top with a thin layer of dough and cut out circles, pressing the edges tightly. Fry in oil until golden brown.
Sweet “bombs”
Samsa with cheese and sausage
Ingredients:
- homemade puff pastry (1 kg);
- three sausages;
- hard cheese (150 g);
- a pack of mayonnaise;
- one yolk for greasing;
- sesame (if you don’t like it, you don’t have to take it).
Preparation:
- Roll out the dough to approximately 4 mm thick. Cut it into even squares.
- Place mayonnaise (spreading over the entire surface), chopped sausages and cheese in the middle of each piece.
- We wrap everything in an envelope.
- Turn on the oven to 220 degrees. Cover a baking sheet with parchment paper, grease with vegetable oil and lay out the envelopes. Place everything in the oven for 30-40 minutes.
- Halfway through baking, brush the pies with yolk.
Serve hot.
Fried bomb pies with cottage cheese and tomatoes
Cottage cheese is an excellent substitute for hard cheese, which will be a good filling for “bomb” pies. It can be seasoned with garlic and spicy spices for an interesting and unusual taste. During the frying process, the cottage cheese will melt and become soft.
How to cook:
- Roll out a layer of prepared dough (read the article above on how to make dough into “bombs”).
- Mix the cottage cheese thoroughly with a fork, add garlic and chopped dill, salt and pepper.
- Place tomato slices on the rolled out dough and place a mound of cottage cheese on top with a spoon.
- Cover the filling with a layer of dough, cut out circles, pinching the edges tightly.
- Fry in hot oil until golden brown
“Bombs” with cottage cheese and tomato
Liver pies
The quantities of ingredients described below make about a bowl of pies (6 large oven-safe sheets). If you do not need this amount, reduce the ingredients by 2 or 3 times.
For liver:
- 1 kg of beef liver;
- 1 kg beef lung;
- 1 kg beef heart;
- a stick of butter;
- several medium-sized onions;
- peppercorns;
- Bay leaf;
- vegetable oil;
- a tablespoon of celery;
- salt.
Preparation:
- First, you need to rinse the offal well. Next, we clean the liver from the film and bile ducts, cut it into medium pieces and soak in milk.
- Place the lungs and heart, cut into large pieces, into a large saucepan. Add the onion, pepper, and celery cut into halves. Let it cook over moderate heat for about 2 hours. At the end we add another bay leaf. Once the heart can be easily pierced with a fork or knife, it’s ready. As a rule, the lungs cook faster, then the heart comes ready.
- We are working on the liver. Drain the milk where the liver was soaked. Fry finely chopped onion in a hot frying pan, and place liver cut into small pieces on top of it. Salt and pepper everything well, transfer to low heat and simmer until the liver begins to secrete blood. Be careful not to overcook, otherwise it will be tough. After that, take it out and throw away the used onion.
- Fry two more onions separately in vegetable oil.
- We pass all cooked products (lung, heart, liver and onions) through a meat grinder with a large attachment. Add a little cooled broth to the resulting minced meat. Mix everything thoroughly and taste; if everything is satisfactory and there is no need to add salt, the liver is ready.
For the test:
- liter of milk;
- 5 eggs;
- a glass of sugar;
- vegetable oil (about 7 tbsp);
- salt (2 tsp without top);
- packaging of dry yeast;
- one and a half kilograms of flour.
Preparation:
- Knead the yeast dough so that it comes away from the sides of the dish. We put it in a warm place to rise. We close all windows and vents to prevent drafts. The dough will rise for about 40 minutes, no less. At the end of this time, we interrupt him and set him to rise again.
- Next we begin to make the pies, putting the prepared filling in the middle. Let them sit for a while and start baking or frying. Bake at 180 degrees.
Delicious bomb pies with tomatoes and minced meat
The filling for the “bombs” of tomatoes and minced meat will not only be satisfying, but also juicy and balanced. The meat goes well with the taste of tomatoes and together they will make your pies many times tastier than your usual pasties! For cooking, you can use any minced meat: chicken, turkey, pork, beef or a combination of them.
How to cook:
- While your dough is “resting” (read how to make it in the article above), you should prepare the minced meat.
- It is advisable to use fresh minced meat (0.5 kg for the amount of dough suggested in the recipe above).
- You can add 1 finely chopped onion to it (this is best done using a blender).
- Squeeze the garlic so that the minced meat has a spicy “note”
- Add salt and spices to taste (the ones you like best).
- If desired, it is also good to add chopped herbs, for example, young parsley.
- Place tomato slices on the rolled out layer of dough and a spoonful of minced meat on top of each.
- Cover the filling with another layer of dough and cut out “bombs”, pinch the edges.
- Fry in plenty of oil until browned and golden brown.
IMPORTANT: Be careful when eating hot “bombs” with tomato and minced meat, as during frying a lot of juice is released, which heats up and can flow, burning you when you bite off a piece of the pie.
Meat bombs with tomatoes
Delicious buns with sausage filling
Sausage filled buns are a great substitute for sandwiches. You can safely equip your child with them for school instead of regular sausage sandwiches or take them outdoors instead of barbecue. They look interesting, attracting the attention of both children and adults, and are quite tasty.
To prepare you will need:
- wheat flour – 475-510 g;
- yeast – 16-23 g;
- butter – 135-155 g;
- eggs – 2-3 pcs.;
- fresh milk – 180-220 g;
- sugar – 18-25 g;
- salt – 9-14 g;
- boiled sausage – 450-500 g.
Preparation procedure:
- To prepare the dough, warm the milk to room temperature, add sugar, table salt, yeast and mix everything thoroughly.
- Place the future dough in a warm place for 17-26 minutes.
- Pour the dough into a large saucepan, add one egg and stir.
- Add 65-70% flour and table salt.
- Knead the dough, gradually adding the rest of the flour.
- After the dough has absorbed the flour, add the cooled butter melted in the frying pan and knead everything again.
- Form the dough into a log, place it in a container, cover with a linen cloth and send it to rise in a warm place for 110-120 minutes (during this time the dough should be kneaded several times).
- For the filling, cut the sausage into rings 4-7 mm wide.
- Roll out the grown dough thinly and squeeze out circles from the resulting pancake that are the same in diameter as the sausage.
- Form “sandwiches”: alternately fold three circles of dough and two circles of sausage (there is no need to grease the dough in the “sandwiches”).
- Carefully pinch the edges of the resulting “puff sandwich” to hide the filling.
- Make 4-5 cuts alternately from the near and far sides (they should not be brought to the end of the cake).
- Turn the resulting half-strips of the bun with the filling outward and fasten the edges of the bun together.
- Place the prepared rolls on a baking sheet sprinkled with flour.
- Let the buns rise for about 27-30 minutes and only then brush them with egg and place in an oven preheated to 175-195 degrees for 47-50 minutes.
Give the finished buns some time to cool and you can invite your family to the table.
You shouldn’t skimp on sausage for this dish: both the aesthetic appearance and taste of future buns depend on it.
Bomb pies with potatoes and fried onions
The pies are called “bombs” for their neat little round shape and how brightly the taste of the filling is revealed in the mouth: the juice flows, a pleasant flavor combination is revealed (compared to the explosion of a bomb).
If you have stale mashed potatoes left in the refrigerator, it can also serve as a filling for “bombs” (or prepare fresh ones without milk). Fry lots of onions (you can add mushrooms or carrots) and mix with puree for a rich, soft filling.
How to cook:
- Roll out the dough prepared in advance (read how to prepare the dough above).
- Place potatoes with fried onions (be sure to add salt and spices) on a layer.
- Cover the filling with a second layer of dough and cut out circles.
- Fry the “bombs” in hot oil until a nice golden color.
“Bombs” with potatoes
Soufflé with cheese and sausage (bacon)
Ingredients:
- 4 eggs;
- package of sour cream 15%;
- butter (20 g);
- soft cheese (100 g);
- sausage or bacon (100 g);
- flour (50 g);
- baking powder packaging;
- a bunch of cilantro;
- salt.
Preparation:
- Finely chop the sausage or bacon, grate the cheese on a fine grater.
- We wash the greens, dry them and also finely chop them.
- Combine eggs with sour cream and butter (it should be melted first). Mix everything with a whisk until a homogeneous mass is obtained.
- Add flour, salt and baking powder to the resulting mixture. Mix everything well and beat. We also put sausage and cheese there. Mix again.
- We use baking molds and grease them with a small amount of butter.
- Pour the resulting mixture into molds and place in the oven on a baking sheet for 20 minutes at 160 degrees.
The baking tray should be half filled with water.
Bomb pies: recipes for different fillings
Filling options:
- Mushroom. Fry the mushrooms with onions in advance, add salt, mix with cottage cheese and fresh herbs.
- Fresh. Salt a thin slice of zucchini, place a slice of tomato on top, squeeze out the garlic, cover with a slice of cheese.
- Smoked. Slice of smoked chicken fillet, top with a slice of pickled cucumber, a slice of fresh tomato, herbs and spices.
- Nourishing. A slice of ham, a piece of cheese, heaped fried onions, fresh herbs (optional).
- Sweet. Fruit or berry jam, cinnamon, fresh berries with sugar.
- Vegetarian. Fried spinach with onions (preferably use the white part of the leek, add spices to taste).
- Summer. Boiled egg, fried sorrel with spices (the egg can be chopped or cut into slices).
Yeast dough rosettes with sausage
Ingredients:
- yeast dough;
- sausage of any kind.
If you want it to be faster and easier, you can purchase ready-made yeast dough. If not, mix it yourself.
Preparation:
- Take a small piece of dough, roll it into a ball, then use a rolling pin to roll it out on the table and cut it into squares. The width of the strip should be at least 2 cm.
- Cut the sausage into rings and in half. Place it a little higher from the edge of the dough.
- Roll the dough inside into a rose-shaped sausage.
- Place on a greased baking sheet and place in the oven at 180 degrees for 20 minutes. Bake until the roses are golden brown.
Description of preparation:
Here is a simple recipe for how to cook sausage pies in the oven. To make the filling for these pies, you need the simplest ingredients, the basis of which is mashed potatoes and fried sausage. You can also add other ingredients to diversify the taste and make it more unusual. Such pies will appeal to all household members, especially since they are healthy, because they are baked in the oven and not fried in sunflower oil. Vegetables and herbs can be added to the pies.
Purpose: For an afternoon snack Main ingredient: Meat / Offal / Dough / Sausage Dish: Baked goods / Pies
How to cook “Fried kefir pies”
Pour kefir into a bowl, add sugar, salt, soda, mix and, stirring constantly, add flour. Grind the dough well.
Cut the sausage into small squares.
Place the dough onto a floured board to form one pie. Roll it out into a semicircle. Place the filling on one side of the semicircle and close it with the other side.
Using your fingers, press down the edge of the dough and cut off the excess.
Form an oval pie with your hands. Smooth the cut edge so that the cut is not visible.
In a hot frying pan, poured with oil, bake the pies under a closed lid for 3 minutes on each side. Then, opening the lid, fry for another 1 minute on each side. The pies are ready. Bon appetit!
