Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Not a single person can refuse mouth-watering homemade cakes. Of great importance here is the filling for pies, because there are a lot of different options for making it, simple and fast, and not so much. It is made from all kinds of products: meat, fish, mushrooms, vegetables, fruits. What kind of filler you put in pies, their taste very much depends. Learn how to make some of the most popular toppings.

What can you make pies with?

All fillers can be divided into two groups: sweet and unsweetened. In the first case, you will get ruddy pies that are suitable for dessert, in the second, those that will be an appetizer. In the photo, both of them will look great. Several options for sweet pie:

• apple;
• cherry;
• berry;
• cottage cheese;
• strawberry;
• apricot;
• peach.

There are much more types of unsweetened fillings in cooking. The list below shows just a few of them:

• egg and onion;
• fish;
• cabbage;
• with liver;
• mushroom;
• with chicken;
• rice;
• with ham;
• potato;
• meat;
• oxalic.

Delicious pie filling

It is a mistake to believe that you can put any products at your discretion or by eye into baking. There are special very precise recipes for pie fillings that must be strictly followed in order to get a good result. Below you can see each of them. If you still don’t know what filling can be made for pies, then be sure to make your choice after reading the recipes.

With egg and green onions

• Cooking time: 40 min.
• Servings: 12 persons.
• Calorie content of the dish: 634 kcal.
• Purpose: for baking.
• Cuisine: Russian.

Pies with egg and onions will turn out so tasty that they will simply scatter from the table. As a rule, they are fried, although it is quite possible to bake them in the oven. Onion-egg filling is very satisfying. Sometimes boiled long rice is also added to it, but the classic version does not imply its use. Remember how to make stuffing for onion pies with boiled eggs.

Ingredients:

• green onion - 0.5 kg;
• ground black pepper - 0.5 tsp;
• eggs - 8 pcs.;
• salt - 1 tsp;
• butter - 100 g.

Cooking method:

1. Hard boil the eggs. Cool, peel, chop finely.
2. Wash the onion, chop it.
3. Mix the products, add melted butter, salt, sprinkle with pepper.
4. Divide the filling into pieces of any pie dough.

from cabbage

• Cooking time: 45 min.
• Servings: 20 persons.
• Calorie content of the dish: 1025 kcal.
• Purpose: for baking.
• Cuisine: Russian.

Many people love cabbage pies, so there are a lot of different fillings for them. Only the main ingredient remains unchanged. Both ordinary white cabbage and sauerkraut are placed in pies. There are options for combining it with mushrooms, meat, boiled eggs, and other vegetables. Now you will get acquainted with a proven classic recipe.

Ingredients:

• white cabbage - 1 kg;
• water - 200 ml;
• onion - 200 g;
• vegetable oil - 100 ml;
• carrots - 200 g;
• a mixture of peppers - at the tip of a teaspoon;
• turmeric - 1 tsp;
• salt - 1 tsp

Cooking method:

1. Wash and clean all vegetables. Chop the cabbage, cut the onion into small cubes, and grate the carrot coarsely.
2. Measure out 50 ml of oil. Heat it in a frying pan, fry the onion until translucent.
3. Throw in the carrots. Stir, fry for another 5 minutes.
4. Squeeze the cabbage with your hands, put it in the pan. Add salt, pepper, remaining oil, water. Stir. Simmer covered for 20 minutes.
5. Add turmeric, stir in pie filling. Simmer over low heat for another 5 minutes, and then remove from the stove.

with rice

• Cooking time: half an hour.
• Servings: 20 persons.
• Calorie content of the dish: 653 kcal.
• Purpose: for baking.
• Cuisine: European.

Pies stuffed with rice, boiled eggs and green onions are a real treat. They turn out very tasty. These pies are usually fried or baked in the oven. The filler is prepared very simply, the process takes a minimum amount of time. Neither a child nor an adult will refuse a fragrant ruddy pie with her. Remember how to make this wonderful stuffing.

Ingredients:

• green onions - 1 bunch;
• chicken eggs - 8 pcs.;
• long-grain rice - 1.5 cups;
• salt - 2 tsp;
• dill - 50 g;
• butter - 4 tbsp. l.

Cooking method:

1. Boil hard-boiled eggs, cool, peel. Cut into small cubes.
2. Wash green onions, pat dry. It must be finely chopped. Fry in butter for a couple of minutes.
3. Rinse the rice until clear water, cook until fully cooked.
4. Mix all the products with chopped dill, salt.

Stuffing for pies with potatoes

• Cooking time: 35 min.
• Servings: 12 persons.
• Calorie content of the dish: 937 kcal.
• Purpose: for baking.
• Cuisine: Russian.

If you are thinking about what to cook pies with, do it with potatoes and you will not lose. It is difficult to imagine a person who would not love such. Mashed potatoes with appetizing fried onions are placed in the filler for pies. It turns out very delicate in texture, fragrant. Vegetable potato filling is perfect for both fried pies and wind pies.

Ingredients:

• potatoes - 1.2 kg;
• pepper, salt - to taste;
• milk - 0.2 l;
• vegetable oil - 4 tbsp. l.;
• onion - 2 pcs.;
• butter - 100 g.

Cooking method:

1. Peel potatoes. If the tubers are large, then cut them in half. Boil potatoes in salted water until tender.
2. Chop the onion very, very finely. Fry until golden brown in vegetable oil, preheated in a pan.
3. Drain water from potatoes. Add butter and start pounding. When the mass becomes homogeneous, add a little warm milk. Stir in the fried onions and use the potato filling as directed.

From the liver

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 586 kcal.
• Purpose: for baking.
• Cuisine: Russian.

One of the best fillings for fried pies is liver. Beef is more commonly used, although pork and chicken are no less suitable. The liver is fried with onions and carrots, taking on their flavors. The filling comes out very tender and juicy. Pies with it can be served both independently and as an appetizer for any first course: soup, borscht, hodgepodge.

Ingredients:

• liver - 0.5 kg;
• vegetable oil - 50 ml;
• carrots - 1 medium;
• pepper, salt - to taste;
• onion - 1 large.

Cooking method:

1. Rinse your liver. Discuss her. The liver is cut into large pieces, fried in vegetable oil until half cooked.
2. Wash and clean vegetables. Coarsely grate the carrots. Onion cut into small cubes.
3. Add vegetables to the pan. The products are mixed, sprinkled with salt, pepper.
4. Simmer under the lid until the liver is fully cooked.
5. Remove the skillet from the stove. Cool the food, pass the filler for pies through a meat grinder.

From cottage cheese

• Cooking time: 25 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 834 kcal.
• Purpose: for baking.
• Cuisine: European.

Pies with cottage cheese are not only insanely delicious, but also very healthy. The filling prepared according to the following recipe can also be used for many other pastries: puff pastry envelopes, cheesecakes. Cottage cheese for her should be fresh and crumbly. To add flavor accents, you can add vanilla sugar, coconut flakes to the composition.

Ingredients:

• eggs - 2 pcs.;
• cottage cheese - 0.6 kg;
• flour - 2 tablespoons;
• sugar - 4 tbsp. l.;
• sour cream - 4 tbsp. l.;
• semolina - 2 tbsp. l.

Cooking method:

1. Wipe the cottage cheese through a sieve or scroll in a meat grinder.
2. Mix with sour cream, semolina, flour, four tablespoons of sugar. Leave for a quarter of an hour.
3. Separate the egg whites. Beat them into a thick stable foam. Enter into the curd filling. Fill the patties with the mixture.

with sorrel

• Cooking time: 25 min.
• Servings: 4 persons.
• Calorie content of the dish: 386 kcal.
• Purpose: for baking.
• Cuisine: Russian.

With sorrel, you can make both a sweet filling and an unsweetened one. The recipe you're going to see now is a hearty option because it's more versatile. In the filling, in addition to sorrel, eggs, a few tablespoons of butter, mayonnaise, and green onions are added. Pies with it are very healthy and tasty. Try to cook them and see for yourself.

Ingredients:

• sorrel - 300 g;
• mayonnaise - 2 tablespoons;
• eggs - 6 pcs.;
• ground black pepper - a couple of pinches;
• green onions - 100 g;
• butter - 7-8 tbsp. l.

Cooking method:

1. Hard boil the eggs. Cool, peel, cut into small cubes.
2. Grind the washed sorrel, green onions.
3. Melt the butter in a frying pan. Saute the onion and sorrel for a couple of minutes. Reduce heat and simmer, stirring, until fresh herbs are reduced by half.
4. Mix sorrel, eggs, mayonnaise, pepper.

• Cooking time: 65 min.
• Servings: 12 persons.
• Calorie content of the dish: 1642 kcal.
• Purpose: for baking.
• Cuisine: European.

Pies with fried or boiled meat taste great, they are very satisfying. It is advisable to cook minced meat for making the filling yourself, suitable from beef, pork or mixed. It is fried together with onions, carrots, it turns out very juicy and fragrant. Suitable for making both baked pies and fried pies from rich, puff or yeast dough.

Ingredients:

• minced meat - 1 kg;
• salt - 1 tsp;
• onions - 2 pcs.;
• spices - to your taste;
• vegetable oil - 6 tbsp. l.;
• carrots - 2 pcs.;
• butter - 100 g.

Cooking method:

1. Peel vegetables, chop.
2. Sauté the onion in 6 tablespoons of vegetable oil until translucent. Peel the carrots, grate and add.
3. When the vegetables start to juice, put the minced meat, butter in the pan, season, mix.
4. Cook covered, stirring occasionally, until done. Cool before using for pies.

With mushrooms

• Cooking time: 35 min.
• Servings: 20 persons.
• Calorie content of the dish: 913 kcal.
• Purpose: for baking.
• Cuisine: European.

The filling prepared according to the following recipe is amazing in taste and very fragrant. According to the recipe, champignons are used, but you can replace them with other boiled mushrooms. Beforehand, be sure to specify what kind of preliminary preparation the variety that you choose needs. Memorize the following cooking recipe and it will become one of your favorites.

Ingredients:

• champignons - 1 kg;
• ground black pepper - 2 pinches;
• onion - 6 pcs.;
• salt - 3 tsp;
• vegetable oil - 6 tbsp. l.;
• breadcrumbs - 8 tbsp. l.;
• eggs - 4 pcs.;
• sour cream - 6 tbsp. l.

Cooking method:

1. Rinse the mushrooms under cold water. Dry, chop finely.
2. Peel the onion and chop with a blender or with a meat grinder.
3. Coarsely grate the carrots.
4. Heat up the skillet. Pour vegetable oil into it. Fry the onion. Put fresh mushrooms and simmer for a quarter of an hour, stirring, over medium heat.
5. Hard boil the eggs. Peel them and take out the yolks. Add chopped mushrooms and remove the pan from the heat.
6. Mix food. Add sour cream, salt, pepper and breadcrumbs. Stir, cool and use for pies.

from rhubarb

• Cooking time: 20 min.
• Servings: 20 persons.
• Calorie content of the dish: 421 kcal.
• Purpose: for baking.
• Cuisine: European.

Approximately by the middle of spring, rhubarb stalks ripen and become very tasty, saturated with vitamins. This vegetable is great for making pies. It is very easy to make the filling from it, it does not require much time or effort. In addition to the rhubarb itself, according to the recipe, only sugar and a little ground cinnamon are put in it. It must be used immediately, it cannot be harvested for future use.

Ingredients:

• rhubarb stalks - 700 g;
• ground cinnamon - 2 tsp;
• sugar - 8 tbsp. l.

Cooking method:

1. Rinse the rhubarb under running water.
2. Remove the skin from the stems.
3. Cut the rhubarb into very thin pieces.
4. Mix vegetables with sugar and cinnamon.

Cherry

• Cooking time: 45 min.
• Servings: 20 persons.
• Calorie content of the dish: 935 kcal.
• Purpose: for baking.
• Cuisine: Russian.

Cherry is a great filling for sweet pies. If you cook everything correctly, you get a fragrant filler with a slight sourness. It won't spread like jam, so it won't ruin your baked goods. Making this stuffing is incredibly easy. You will need pitted cherries, a little sugar and starch. This filler is perfect for other dishes, such as open pies.

Ingredients:

• pitted cherries - 1 kg;
• starch - 4 tbsp. l.;
• sugar - 14 tbsp. l.

Cooking method:

1. Put the berries in a deep heat-resistant container.
2. Add sugar, starch.
3. Stir the mass until all the bulk substances are dissolved in the berry juice.
4. Place the container on a strong fire. When the mass warms up, turn it down. Cook, stirring, until cherries thicken.
5. Remove from heat, cool and use.

Apple

• Cooking time: 55 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 824 kcal.
• Purpose: for baking.
• Cuisine: European.

Making apple filling is very easy. With it, the pies are simply amazing, fragrant and tender. Apples for the recipe must be selected correctly. You should take sweet and sour varieties. Overripe fruits will not work, they can give too much juice, and this is not too good for the dough. Remember how to make apple filling and be sure to try cooking.

Ingredients:

• fresh apples - 1 kg;
• sugar - 0.4 kg;
• butter - 40 g;
• cinnamon - 2 tsp;
• water - 100 ml.

Cooking method:

1. Peel apples and remove cores. Cut into medium cubes.
2. Melt the butter in a frying pan. Lay out the apples. Simmer for 10 minutes.
3. Add sugar, pour fruit with water. Put in the cinnamon. Simmer for 10-15 minutes until the apples become soft and all the liquid has evaporated.

• Cooking time: 25 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 973 kcal.
• Purpose: for baking.
• Cuisine: European.

Pies and pies stuffed with fish are very original dishes that have long been popular with the Slavs. There are a lot of recipes for making it. Boiled or fried fish is combined with rice, fresh cabbage, mashed potatoes. The following recipe proposes to combine pink salmon with fried onions and carrots and eggs. The dish is simply delicious and easy to make.

Ingredients:

• pink salmon - 0.8 kg;
• salt, ground black pepper - to taste;
• carrots - 2 pcs.;
• vegetable oil - 4 tablespoons;
• onions - 2 pcs.;
• parsley - 1 bunch;
• chicken eggs - 6 pcs.

Cooking method:

1. Hard boil eggs, cool, peel.
2. Clean vegetables. Chop the onion, grate the carrot. Fry in vegetable oil for 5 minutes.
3. Boil the fish in salted water for 2-3 minutes, cool. Remove bones and mash with a fork.
4. Add minced fish to the pan, salt, pepper, fry for a minute.
5. Add chopped parsley, stir and remove pan from heat.
6. Grate the eggs on a coarse grater, add to the rest of the products. Mix again and use.

Video

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

Pies and pies are everyone's favorite treat. This dish originates from Tsarist Russia. The hospitality of many Russian hostesses was judged by the way pies were prepared.

Many recipes for making yeast pies have survived to this day. They differ in the composition of the dough and the type of filling.

The filling is of great importance in the preparation of pies. It can be sweet, fruity, vegetable or meat.

The main thing is that all the ingredients are perfectly combined and complement each other. So, consider the popular toppings for yeast pies.

Recipes for sweet fillings for yeast dough pies

Sweet fillings can be made from a variety of sweet foods. For them, you can use fruits, cottage cheese, sour cream, eggs and much more.

In addition, you can show imagination and ingenuity and make your own original and tasty filling.

apple filling

Cooking:

1. Preparing apples. It is advisable to use apples of small size, sweet and sour varieties. Peel the apples, cut and clean the seeds. Next, cut them into small pieces;
2. We spread the apples in a deep metal container and cover with sugar, add raisins, a couple of drops of lemon juice, vegetable oil and a pinch of cinnamon;
3. The filling is ready. In the process of baking pies, it will become soft and turn out in the form of mashed potatoes. It tastes amazing filling for baked yeast dough pies.

curd filling

The filling consists of the following components:

• Cottage cheese or curd mass - 600 grams;
• Two egg yolks;
• Sugar - 100 grams;
• Melted butter - 100 grams;
• A little ground cinnamon and salt.

Cooking:

1. First you need to mix granulated sugar with yolks and beat well with a whisk;
2. Next, add butter, salt and cinnamon to the mixture. We mix everything thoroughly;
3. Mix non-acidic cottage cheese with the mixture and leave in the refrigerator for 15 minutes.

From pumpkin with prunes

You will need the following ingredients:

• 1 kg pumpkin;
• Half a liter of heavy cream;
• 200 grams of dry prunes;
• 100 grams of butter;
• 100 grams of sugar.

Cooking:

1. Preparing the pumpkin. It should be cleaned from the skin and seeds. Next, rinse and cut into medium pieces;
2. Pour the pieces of pumpkin into a small saucepan, add vegetable oil and put on a slow fire. During cooking, the pumpkin should be constantly stirred so that it does not burn. You need to stew until the pumpkin becomes completely soft;
3. Pour prunes with hot water and leave in it for 20 minutes. Next, rinse the prunes with cold water and cut into small pieces. We fall asleep prunes in a pan with pumpkin;
4. Then pour in the cream. We fall asleep 100 grams of sugar and mix. You should get a homogeneous mass. It is best to use it cold.

Berry filling

You should purchase the following products:

• Berries - 500 grams (strawberries, raspberries, blueberries, currants and any other berry);
• Sugar - 200 grams;
• Starch or breadcrumbs - 100 grams.

Cooking:

1. Berries should be washed and dried on a paper towel;
2. Put the berries in a medium cup and mix with granulated sugar;
3. When spreading the filling on the dough, it should be sprinkled with starch or breadcrumbs. Only then can you close the pie.

Salty Filling Recipes

Meat filling

• Beef - 250 grams;
• Pork - 250 grams;
• 1 bulb of onion;
• Garlic -1 clove;
• A bunch of parsley;
• A little table salt;
• A pinch of ground black pepper;
• 100 grams of fat for frying.

Cooking:

1. We wash the meat with cold water and pass it through a meat grinder. We make mixed minced meat;
2. Peel the onion and cut into small cubes. Finely chop the garlic clove with a knife. We put the pan on the fire, spread the fat and heat it up. Next, add pieces of onion and garlic there, and fry until cooked;
3. We cut the parsley finely and fall asleep in minced meat;
4. The meat should be seasoned and salted. Mix it with cooked onions and garlic;
5. If the stuffing is too dry, then you can pour a little water or broth into it.

Fish stuffing

You will need the following products:

• Any boiled fish - 500 grams;
• Onions - 2-3 heads;
• 2 boiled chicken eggs;
• A small amount of butter;
• Vegetable oil;
• A little salt;
• Spices to taste.

Cooking:

1. 1. The fish should be divided. We separate the pulp from the bones. We spread it in a small metal container, pour water and add some salt;
   2. We put the fish on medium heat and boil until cooked. Approximately 20 minutes;

1. 1. Onion heads are peeled and cut into half rings or cubes;

1. 1. We spread the onion in a preheated pan with oil and fry;

1. 1. Cut chicken eggs into small cubes;

1. 1. Cooked fish should be cut into medium pieces. Mix them with onions, eggs and melted butter;
   2. Stuffing should be mixed well, add salt and spices.

Mushroom and potato filling

You will need the following components:

• 500 grams of fresh mushrooms (champignons);
• Sour cream or cream - 200 grams;
• 1 piece of onion;
• Potatoes - 5-6 pieces;
• Vegetable oil;
• 40 grams of margarine;
• A little salt;
• Spices.

Cooking:

1. Mushrooms should be washed and cut into small plates;
2. We put a frying pan on medium heat, pour in vegetable oil and add pieces of mushrooms. Everything should be fried until fully cooked. Also, mushrooms need to be salted and at the end pour sour cream;
3. We clean the potatoes from the skin. It must be boiled until tender. Water with potatoes is salted before boiling;
4. Grind the finished potatoes in a blender until mashed;
5. After that, mix mashed potatoes with mushrooms, add salt, add spices.

Mushroom and cabbage filling

For cooking you will need the following ingredients:

• 400 grams of champignons;
• 300 grams of white cabbage;
• 100 ml sour cream or cream;
• Vegetable oil;
• 50 grams of margarine;
• A little salt;
• Spices.

Cooking:

1. Mushrooms must be washed and cut into small plates. We put the pan on medium heat, pour vegetable oil and fall asleep mushrooms. All fry until fully cooked. At the end, add sour cream and simmer under a closed lid;
2. Cabbage should be chopped into small pieces. Then put it in a small metal container, fill it with water. Salt and simmer over medium heat for half an hour;
3. Ready cabbage should be cooled and mixed with mushrooms. Add salt, melted margarine and pepper to the filling.

Recipes for delicious toppings for puff pastry pies

Chicken meat, rice and eggs

The filler consists of the following ingredients:

• Half a kilogram of chicken meat;
• 200 grams of rice;
• 3 pieces of chicken eggs;
• A little table salt;
• Spices to taste.

Cooking:

1. It is advisable to use meat without bones and skin, only the pulp. Boil the meat until done. During the cooking process, the water should be salted;
2. Boil rice and eggs;
3. Chilled chicken meat finely chopped into pieces. Eggs cut into small cubes. We mix all these ingredients and add the boiled rice there;
4. The filling should be salted and, if desired, spices can be added there.

Stuffing from cottage cheese, raisins and candied fruit

For the filling you will need the following ingredients:

• 500 grams of cottage cheese;
• 200 grams of raisins;
• 200 grams of granulated sugar;
• vanilla sachet;
• 50 grams of candied fruits.

Cooking:

1. Pour the cottage cheese into a blender and beat until a fluffy mass is formed;
2. We wash the raisins and fill them with hot water. We insist it for 10 minutes. Next, dry;
3. We mix whipped cottage cheese with raisins, granulated sugar, vanilla and candied fruits;
4. This filling is perfect for making a hearty dessert.

Prepare a delicious, for evening tea drinking, this is the best dessert. An amazing pie with cabbage from puff yeast dough according to a grandmother's recipe, how to make. Cooking a shortbread pie with frozen berries is not so difficult. A great way to get the kids to help in the kitchen. .

Secrets of making delicious pies

• When kneading the dough, use warm milk and water, but not hot. Pour them into the flour in a thin stream, stirring occasionally with a wooden spoon. The dough will turn out fluffy and without lumps;
• The kneaded dough should be covered with a paper towel, it will “breathe” through it;
• Since yeast dough does not like drafts, it should be put in a plastic bag and put in the refrigerator for a couple of hours;
• Finished dough products are best laid out on a heated baking sheet pre-oiled;
• If you add berry filling to closed pies, then they should be sprinkled with starch. The filling will turn out thick and will not flow out;
• For baking pies, the oven should be heated to 180 degrees, but no more;
• Baking time - 20 minutes;
• Pies with cottage cheese filling will turn out delicious and tender if the cottage cheese is first rubbed through a sieve;
• In order to give the baking a pleasant nutty smell, the baking dish can be greased with ground nuts.

Filled yeast dough pies will be the main treat of your table. Be sure to cook them with fillings according to the provided recipes and please your family.

Discover 8 new pie fillings:

And do not forget about the secrets of cooking. These tricks will help you prepare excellent pastries with delicious toppings!

The filling for pies from any dough can turn simple savory pies, pastries with sweet filling into your favorite pie with a delicious filling. What fillings for pies can be made, how to make them tasty, what an excellent filling should be, the hostess needs to understand before preparing a delicious and beautiful pie at home.

The fillings of large pies from the fillings on are often distinguished by the composition and the presence of filling in open pies. As a rule, raw, boiled or fried fillings are wrapped in the dough when preparing pies. Delicious pies are made by soft dough and the filling inside the pie, which does not flow out, made from one product, mixed from several components or consisting of 3-5 types of fillings. Several species are simultaneously wrapped in kurniki and kulebyaki.

The tester advises. Knowing the basic rules for making fillings, you will be able to make unusual fillings and bake excellent yeast pies in the oven, in and in the slow cooker. Knowing simple tricks, you can easily fry pies in a pan, bake products from, cook original pastries on a shortbread and rich pie base with your favorite toppings.

What fillings for pies can be made

For pies, fillings can be prepared from a variety of products. Sweet fillings are used for baking pies in the oven, for cooking in a slow cooker, in the microwave. In addition to sweet, quick savory pies with salty fillings in a pan are delicious. In a pie, you can wrap virtually anything your heart desires. You can make it, closed or semi-closed, tasty and simple using the right dough and filling.

What to bake a pie with, what to put in it, options for pie fillings:

1. Sausage: sausage (or sausages) and grated cheese, the filler can be seasoned with fresh garlic, but without garlic it is also delicious.
2. Potato: mashed potatoes with fried onions.
3. Potato-mushroom: potatoes with fried onions and fried mushrooms.
4. Mushroom: fried mushrooms or salted, seasoned with raw onions, lightly poached in oil.
5. Fish: raw fish fillet with fresh onions, salt and pepper.
6. Meat: boiled chicken flesh, chopped into pieces and seasoned with lightly fried onions.
7. From minced meat: minced meat goes well with rice, mushrooms, potatoes, cabbage, eggs and onions.
8. Cabbage: fresh cabbage with boiled egg, with onions or mixed with mushrooms.
9. Liver (liver): chicken, pork or beef liver, any liver, chopped in boiled form and mixed with onions.
10. Onion: green onion, onion, mixed with hard boiled egg or boiled rice.
11. Poppy: steamed poppy with honey.
12. Walnut: crushed walnut kernels, mixed with honey.
13. Cottage cheese: salty cottage cheese with green onions or for sweet - sweet curd mass with raisins.
14. Winter sweet fillings: jam, fillings with fruit and candied fruits.
15. Both winter and summer options include bird cherry filling of ground bird cherry with honey and filler with dried fruits.
16. Fillings with fresh berries: sweet with strawberries, with raspberries and blackberries, with blueberries. Sweet and sour: with cherries, currants, lingonberries. Berry fillings are often supplemented with whipped cream.
17. Sweet fruit fillings are made with fresh apples, pears, peaches, and often apricots. Favorite sweet fillings - with plums with added sugar, frozen plums, canned peaches.
18. Very tasty, loved by many connoisseurs of homemade pies - filling with lemon. It is sour and fragrant, such products have a pleasant delicate taste and sweet and sour aftertaste.
19. In the summer, as a rule, pies are made from rhubarb, carrots, pumpkin, spinach and sour sorrel. With sorrel, pies and pies themselves turn out sour, and when preparing the filling, they definitely require the addition of sugar.
20. With tangerines, oranges, pies are traditionally baked in the oven, a slow cooker is used to make homemade pastries, and charlottes, wet muffins with oranges, or with or with tangerines in the microwave are whipped up.

Using a variety of options, recipes for fillings, housewives often refuse to buy finished products, kulebyaks and kurniks in favor of their own, made by themselves.

Mixed pie filling

Pies have long been considered a festive treat. The name pie comes from the word "feast", pies were traditionally baked for guests, they feasted on pies at weddings, festivities, and enjoyed delicious pastries at family feasts.

Learning how to bake delicious pies is easy, to bake a pie, you will need to buy or cook the filling. Mixed fillings are made by combining several ingredients into a single whole, and it turns out no less tasty than pies from one type of fish or meat.

Mixed filling makes the taste of the cake original and unusual. If you want to cook original pastries with an unusual filling, then do it at home:

1. sweet filling for a pancake pie made from cottage cheese with filling;
2. unsweetened pie with spinach and feta cheese from draft dough;
3. quiche lauren with chicken and broccoli and mushrooms;
4. Ossetian pies with beet tops and cheese;
5. stolle with salmon (salmon) and spinach.

The basis for such pies is prepared from pancake, puff, shortbread and butter, yeast dough.

The best toppings for yeast dough pies: a list

Almost everyone loves yeast pies, they are baked closed, open and , as a rule, in the oven from rich and yeast dough. List of the best toppings for homemade yeast dough pies

1. Cabbage.
2. Meat.
3. A fish.
4. Chicken.
5. Porridge.
6. Legumes.
7. Eggs.
8. Mushrooms.
9. Potato.
10. Canned fish.

Filling for puff pastry pie

Purchased puff or puff-yeast dough is often used at home for baking a pie,. The yeast puff pastry pie turns out tasty and lush, it is easy to cope with its preparation. The filling in puff pastry can be sweet and not sweet. If we want to make a savory pie, then you can wrap it in

1. minced meat mixed;
2. boiled chopped meat with onions and carrots;
3. chicken pieces with mushrooms and potatoes;
4. grated cheese;
5. stewed fresh cabbage;
6. pieces of ham;
7. sausages with cheese;
8. canned fish with rice;
9. carrots poached in cream;
10. fresh spinach;
11. sauerkraut;
12. mushrooms;
13. beans;
14. jam;
15. caramelized apples;
16. pears;
17. berries (fresh and frozen);

Fillings for sweet pies from yeast dough

The best filling of a yeast dough pie is a filling of berries and fruits. Such a sweet filling is good for pies made from rich yeast dough, from puff pastry with yeast. Fruit filler is great for yeast-free, sweet cheesecakes and fluffy muffins.

Pies from a delicious childhood are remembered by many as sweet, fluffy and on yeast dough. Childhood memories make you wonder what delicious fillings our grandmothers prepared, how tasty and fragrant they made yeast pies on a baking sheet in the oven. Wind pies and pies were rightfully considered and are considered the most delicious. A large sweet cake can be baked on a metal baking sheet in the oven and feed a large company of guests, pamper your loved ones with homemade cakes.

How to make a sweet filling in order to bake a delicious and ruddy pie at home? The question is relevant for a beginner in the kitchen, when choosing a filling recipe. In order for the sweet filling to blend perfectly with the dough, yeast dough is kneaded with live yeast for pies, or recipes with dry yeast are used.

In order for the yeast dough to rise high, it must ferment and sour well. Then the finished baking dough will be soft, airy, devoid of yeast sour smell. The dough for the sweet filling is most often prepared with rich yeast. For a sweet muffin, you need to knead the fatty dough in butter or margarine with eggs and white premium.

Juicy sweet fillings are suitable for open sweet pies and half-closed (trellised) ones:

1. from frozen berries and fruits;
2. with fresh fruits and berries;
3. with homemade thick jam, marmalade, jam;
4. with rhubarb;
5. with sorrel;
6. carrot;
7. cottage cheese.

It is good to prepare the filling for sweet pies with starch so that it does not spread and does not flow out during baking in the oven.

Curd filling

5 minutes to prepare

10 min to prepare

340 kcal per 100 g

Sweet cottage cheese filling is prepared quickly, has a delicate taste and aroma of vanilla. Such a filling can be used to make a sweet pie, cheesecakes, stuff sweet dumplings and stuff pancakes.

Recipe Ingredients

• cottage cheese - 200 g;
• egg yolk - 1 pc.;
• sugar - 2 tablespoons;
• vanilla sugar - 1 tsp

How to cook

1. Mix cottage cheese with sugar and vanilla. Egg yolk of a raw egg.
2. Add the yolk to the cottage cheese, remove the protein in the refrigerator - it can be used when whipping the cream. Thoroughly grind the cottage cheese, and the filler is ready.

lemon filling

Ingredients: fresh lemons - 3 pcs.; sugar - 200 g.

Cooking. Rinse the lemons thoroughly under hot water. To remove the bitterness, it is good to hold the lemons in hot water for 5 minutes. Cut the lemon with the peel into slices and take out the seeds. Grind lemons with sugar using a blender or meat grinder. Ready.

orange filling

Oranges and tangerines are fruits available at any time of the year. The pronounced aroma of citrus fruits is greatly enhanced in a concentrated mass of fresh oranges (tangerines). The recipe for the orange filling is a light, juicy citrus filler that is successfully combined with a shortbread base, in harmony with open pastries from yeast dough. In addition to pies, the filling of oranges or tangerines can be used to layer the cake, as a filler, buns, lubricate biscuit dough.

Ingredients: oranges - 3 pcs; starch - 3 tablespoons; sugar - 1 cup.

Step by step cooking recipe. Pour boiling water over oranges for a few minutes. Cut citrus fruits into slices, remove the seeds. Pass the fruit pulp with zest through a meat grinder or grind in a blender. Add starch and sugar to the orange mass. Mix well, and the fragrant filling is ready.

Pie filling with oranges and lemons

Another version of the citrus filling for lemon-orange pie, very tasty and tender. Dessert can be prepared from biscuit dough, shortbread, puff pastry.

You will need: lemon - 1 pc.; orange - 2 medium; sugar - 1 cup; semolina - 1 tbsp.

How to cook. First of all, pour well-washed citrus fruits with boiling water. Cut into pieces and remove all bones. We pass lemons with oranges through a meat grinder. At the last stage, pour sugar and semolina into the lemon-orange mass. Mix thoroughly. Let the semolina swell for 10 minutes, and you're done. Semolina will absorb excess liquid, such a filling will turn out thick and at the same time juicy, tender, in texture, like.

Cinnamon apple pie filling

Apples are often used in the preparation of fillings for dessert pies. A spicy cinnamon apple filling is traditionally made for Christmas cakes in winter. In the summer it is made for large open and closed strudel, rolls. Thick, spicy apple filling can be prepared for the winter. In the apple season, it is easier to prepare delicious charlottes, fresh apple pies and pies with apple filling for home tea drinking. The best varieties of apples for filling are sour or sweet and sour, the fruits need hard and juicy.

Ingredients for the classic combination of apples and cinnamon for an open pie: fresh apples - 1 kg; granulated sugar - 60 g; ground cinnamon - 1.5 tsp; oatmeal - 80 g; butter - 70 g; flour - 30 g.

Stages of preparation. Rub the peeled and core apples on a coarse grater or cut the fruits into slices 1 cm thick. Mix the apples with cinnamon, sugar, cereal and flour. We spread the apples on the dough, cover with butter crumbs on top. To prepare the crumbs, rub the frozen butter on a grater.

Filling for a pie with fresh apples and sour cream

With sour cream filling, the apple pie is very tasty, with a delicate creamy sour cream and apple filling. The recipe for an open apple pie with sour cream can be found under the name Tsvetaevsky, it is traditionally baked in the oven from shortcrust pastry or shortcrust, the top is often decorated with streusel. It needs fresh apples and sour cream.

Ingredients: fresh apples - 800 g; sour cream 20% fat - 1 cup; flour - 3 tablespoons; sugar - three quarters of a glass with a volume of 250 ml; chicken egg - 1 pc.; vanillin - 1 sachet.

Cooking method. With peeled apples, the filling is softer, but the skin can be left. My apples, remove the core with a knife. Fruit cut into thin slices. In order to make sour cream filling, mix sugar with sour cream, egg and vanilla. Mix with a hand whisk until smooth. Pour in the flour and, using a whisk, bring the liquid filling to a consistency without lumps.

We distribute shortbread dough with our hands in a round shape, forming high sides near the tart. Put the apples into the dough. Pour the apples with sweet sour cream filling so that the filling layer covers all the apple pieces. We send the apple treat to the oven and bake at 180 ° C for 60 minutes. We do not open the oven. Sour cream filling will be liquid at first, after cooling it will thicken.

Recipe for poppy seed filling for rolls and pies

With condensed milk, poppy becomes more homogeneous, acquires a creamy taste, try to cook such a sweet option.

You will need: poppy seeds - 1 cup; condensed milk - 250 ml; water - 3 cups.

Step by step cooking. Put the poppy seeds in a sieve and rinse under running water several times. We shift the poppy into a saucepan, fill it with water and let it boil. Turn off the fire, cover with a lid. Leave to steam for 30 minutes.

We discard the poppy seeds on a sieve. When the poppy dries a little, we pass it through the fine grate of the meat grinder 2 times. Drain the excess liquid, it is not needed. Mix poppy seeds with condensed milk and use for making sweet pastries.

Berry toppings for any sweet pies

Berry and fruit fillings, as you know, when juicy fruits, berries are mixed with sugar during baking in the oven at a high temperature, they become liquid. It is recommended to thicken:

1. starch (preferably corn);
2. lightly fried flour;
3. cook with gelatin;
4. use cereal thickeners: semolina and oatmeal;
5. add breadcrumbs;
6. crushed nuts.

So the filling will become thick, homogeneous, will not blur and flow out of the cake onto a baking sheet.

Thick cherry pie filling

How to make a cherry filling for pies so that the cherry does not flow, read the recipe.

You will need: pitted cherries - 500 g; sugar - 7 tablespoons; starch - 1.5 tbsp. without a slide.

Recipe step by step. If the berries are frozen, they need to be thawed. Remove pits from fresh cherries. Pour the cherry with sugar, leave until the berry releases the juice. Add starch and mix well with cherries with starch and sugar. Pour the cherry mass into a heat-resistant dish and put on fire.

When the cherry is heated, make a low fire and, stirring, continue heating, preventing the berries from boiling. When the cherry has thickened, remove it from the heat and cool completely. As the cherries cool, the cherry syrup will continue to thicken.

Berry cranberry filling

The cranberry filling is unusual, suitable for grated pie in the oven. Sweet dough is in original harmony with sour cranberries.

You will need: cranberries - 400 g; sugar - half a glass of 250 ml.

How to cook. Mix cranberries with sugar and beat in a blender. We spread the bottom of the pie from grated dough, cranberries on top and sprinkle the berries with streusel. Such a pie can be baked with currants, with any sour berries.

How to make rowan and apple filling for a pie

The filling of Antonov apples and mountain ash is moderately sweet, super-flavored, the most mountain ash. Suitable for small and large pies in the oven, fried in a pan. It is used for puff pastries from cottage cheese and shortbread dough. The recipe is simple and versatile, the filling with apple and chokeberry is prepared quickly and easily.

Ingredients: apples - 2 medium size; chokeberry - 200 g; sugar - half a glass; lemon juice - 1 tsp; vanillin - half a bag.

Cooking. Peel apples, remove seeds. Cut the apples into thin slices, pour over lemon juice so as not to darken. Add chokeberry grated with sugar and vanillin to apples.

Strawberry pie filling

Strawberry (strawberry) filling for strawberry pie is made from fresh strawberries (wild strawberries), frozen berries with starch or gelatin. Frozen strawberries must be completely defrosted.

Ingredients: fresh strawberries - 1 kg; starch - 2 tablespoons; sugar - half a glass.

How to cook. We wash the strawberries and remove the leaves from the berries. Cut strawberries into slices. We put the dough in a large form or on a baking sheet, form the sides with our hands so that the strawberry juice does not flow out. Sprinkle the bottom layer of dough with starch to prevent the strawberry juice from flowing under the cake and avoid burning.

Lay the strawberries on top of the starch. We decorate the open cake with a lattice of dough and sprinkle with sugar, send it to the oven.

lingonberry pie filling recipe

Lingonberries are known to be a slightly tart berry. Quite often, a lingonberry pie is made from frozen lingonberries. After freezing, the bitterness in lingonberries disappears, the beneficial properties of the berries are preserved.

You will need: fresh cranberries - 250 g; starch - 1 tsp; granulated sugar - 2 tbsp.

Cooking. We sort through the berries of lingonberries, leave the whole ones, throw out the spoiled ones. We wash the berries and let the water drain. Dry the lingonberries by laying them out on a kitchen towel. We combine dry lingonberries with starch and sugar.

Pear pie filling

Pear filling for the pie is too sweet from very sweet varieties of pears and hard from unripe pears. For the filling, you need to take juicy, fragrant and ripe pears. Pear varieties are more suitable for autumn and summer. The amount of sugar in the filling recipe when using very sweet honey pears should be reduced.

Components: pears - 3-4 pieces; honey - 1 tbsp; sugar - 1 tbsp; half a lemon; ground cinnamon - 0.5 tsp; butter - 1 tbsp.

Cooking steps. We clean the pears from the skin, remove the seeds from the middle. Cut pear into pieces. Remove the zest from the lemon and chop it. Squeeze the lemon juice into the bowl with the chopped pears. Add zest with sugar and mix. In a frying pan, melt the butter with honey, warm it up for a few seconds.

Put the pear mass, cinnamon into the pan. Mix until smooth. Warm up for another 10 minutes over low heat. Remove and refrigerate. The most delicious pear filling for a pie or ready.

Filling for sorrel pie

Products: sorrel - 400 g; sugar - half a glass.

How to make a filling for a closed pie. We sort out the sorrel, remove the hard stems. Wash the sorrel leaves and pat dry with a towel. Finely chop the greens and mix with sugar. Set aside the sorrel to release the juice.

We divide the soft dough into two unequal parts. Roll out the bottom layer and place in a pie dish. We make sides and spread the sorrel filling on the dough. Close the sorrel pie with the second half of the dough, pinch the edges. We send it to the oven for baking.

Canned and fresh peach fillings

Peaches and apricots are a juicy and fragrant filling for sweet pies made with canned peaches and with fresh peaches. In the filling recipe, the dough is prepared as for a closed and half-closed (lattice) pie.

Ingredients: peaches - 10 pcs.; granulated sugar - 1 cup; flour - a third of a glass; butter - 50 g.

Recipe. Mix flour, butter and sugar into crumbly crumbs. We spread homemade or purchased puff yeast dough into the form. We spread the peach filling in layers, sprinkle each fruit layer with crumbly crumbs. We decorate the top of the half-closed pie with strips of dough.

How to prepare the stuffing for a dried apricot pie

You will need: dried apricots - 200 g; brown sugar - 100 g; water - half a glass; egg yolk.

Cooking. Dried apricots pour hot water and let it soften. We wash dried apricots. Pour water into a saucepan with dried apricots. After boiling, reduce the heat and cook the berries for 15 minutes. Add sugar and boil the dried apricots to the desired density.

Stuffing for carrot cake, roll

Ingredients for two large products: carrots - 1 kg; apple - 1 pc.; granulated sugar - 2 tablespoons; zest and juice of half a lemon (orange); vegetable oil.

How to do. We clean the carrots and the apple. We rub vegetable pulp and fruit on a coarse grater. Three zest of an orange or lemon on a fine grater. Squeeze citrus juice into carrot-apple mass. Add sugar and mix.

In a heated pan with oil, put the carrot mass. Stew the carrots under the lid for half an hour. We cool the sweet mixture of carrots and apples, use for cooking.

Recipes for unsweetened (salty) fillings for yeast dough pies

Salty pie fillings give homemade cakes a special nutritional value and are the most satisfying. A savory pie can be prepared for dinner, for lunch. Such savory pastries with meat filling or potato and meat pie are often served as a full meal. It is convenient to take a piece of a hearty pie with you on the road, to have a snack at work, to put your children at school.

In order for the idea of ​​\u200b\u200bbaking a cake to be a success, you need to understand how to work with the base correctly. A good cake is a good dough and toppings.

1. If the base of a sweet pie is prepared with butter, with eggs and butter, then in the dough for a savory pie, on the contrary, they put less butter and fewer eggs. Such a savory pie is obtained with a ruddy, slightly dry crust and inside with a juicy filling.
2. It is more correct to knead the dough for pies with vegetable or fish filling exclusively in vegetable oil.
3. In order for the cake to bake well from below and from above, the dough must be cut into two unequal parts. The bottom must be made thicker than the top, laying a thick base on a greased baking sheet. Spread the filling on top of the dough and close with a smaller part, carefully pinching the edges of the dough so that the juice does not leak out.
4. Kurniki, kulebyaki and Ossetian pies, as a rule, are baked immediately with 2-3 different types of fillings. So that the lower layer of dough does not get wet, the fillings in such pies are laid in layers, shifting each layer of the filler with pancakes.
5. The main rule when laying out the filling in chicken coops and kulebyaks is that the bottom layer of the filling should be the driest. Dry potato or cereal filling is placed as the bottom layer, fish, onion, and meat filling is placed on top.

Simple fillings

The simplest filling without pouring is available and easy to make pies at home

1. potato;
2. any kind of onion;
3. greens: dill, spinach, nettle, sorrel and wild garlic;
4. buckwheat porridge with egg;
5. rice with onion and egg;
6. beans;
7. peas;
8. potatoes with meat and onions;
9. champignons with onions and carrots;
10. fresh cabbage.

Cabbage pie filling

From cabbage, the filling is original, with an unusual taste, in its mixed composition cabbage with chicken and onions. Hearty, simple, and the cabbage turns out delicious, you can eat it without dough. Cabbage retains its white color and does not darken.

Products: cabbage - 500 g; chicken meat - 300 g; ground black pepper and salt - to taste; onion - 2 heads; olive oil - 4 tablespoons; butter - 50 g.

How to do. Shred the cabbage finely. We put the shredded cabbage into a saucepan, pour boiling water so that the cabbage is completely covered with water. Season with salt and let the cabbage boil over high heat. Boil cabbage for 5 minutes. Drain the cabbage in a colander and rinse with cold water.

We clean the chicken pulp from films and fat. Cut the chicken meat into small pieces. Fry in a frying pan with 2 tablespoons of olive oil. Take out on a plate. In a deep frying pan, heat the remaining olive oil, add the onion cut into half rings, salt. Simmer the onion over low heat until transparent.

Squeeze the cabbage with your hands and transfer to a pan with browned onions. Mix cabbage with onion, add butter. We put the pan back on the fire and simmer the cabbage until the butter dissolves. Turn off the fire, let the cabbage cool down. To the completely cooled cabbage, add chicken meat, salt to taste and season with black pepper. The filling is ready, you can bake pies, rolls.

potato stuffing

Such a potato filling can be stuffed with Ossetian pies Kartofjin. The second name of the Ossetian pie with potatoes and cheese is Kartofchin. In addition to Ossetian potato pies, the filling is used for the usual savory pie.

Ingredients: potatoes - 300 g; butter - 20 g; Ossetian cheese - 200 g; salt - to taste, ground black pepper - to taste; a bunch of greens to choose from - dill, parsley or cilantro.

How to cook. Boil peeled potato tubers in salted water. We drain the potatoes. We crush potatoes with butter. Separately knead Ossetian cheese and put it in potatoes. A homogeneous plastic mass should be obtained; for plasticity, mashed potatoes can be diluted with sour cream or milk. Add chopped greens to crushed potatoes, season with pepper, and you can bake pies.

Cheese filling for pies

Recipes for fillings for cheese pies can be with Adyghe cheese, with Suluguni, with Ossetian and simple options with homemade cottage cheese, with a store-bought sour-milk product, with slightly salted cheese.

In cheese pies with cheese, you can combine greens, onions, garlic, ham, various meat products, fish and vegetables. Cheese deliciously complements yeast dough, kefir, puff pastry with yeast and dough without yeast. The combination of cheese and cottage cheese is correct, tasty and will add usefulness to a shortbread pie, pastries from pastry or from ready-made puff cakes.

Components: cottage cheese with a fat content of 9% - 200 g; hard cheese - 200 g; garlic - 4 cloves; chicken egg - 2 pcs.; dill - a small bunch; salt - to taste.

How to cook. Three cheese on a large grater. Break the raw eggs into the cheese and mix. Cottage cheese (you can cheese), rubbed through a sieve, add to the cheese mass. Season with garlic, passed through a garlic press, salt, add chopped greens. Mix well and spread on the dough.

Filling for pies with mushrooms

An open or closed pie oven with mushrooms is a matter of taste. Pies with mushroom filling can be baked in the oven and slow cooker. Hearty, fragrant stuffing with mushrooms and chicken is suitable for jellied pie, Laurent, homemade pastries from any dough.

Ingredients: champignon mushrooms - 200 g; chicken fillet - 200 g; onion - 1 head; soft cheese - 200 g; hard cheese - 200 g; salt - to taste; vegetable oil - 3 tbsp.

Recipe step by step. Finely chop the onion and fry in a pan with the addition of oil. Cut the mushrooms into slices and send them to the pan with the onions. Salt and fry until done. Soft cheese cut into cubes. It can be Feta cheese, Mozzarella or Adyghe cheese.

Chicken fillet cut into pieces. Hard cheese, one that melts well three on a fine grater. We spread the filling with mushrooms, chicken and soft cheese in layers on the bottom layer of the dough, top it off with grated hard cheese. We close the pie with the second layer of dough and pinch the edges beautifully.

Fish stuffing

With fish, vegetable oil is usually added to the dough for pies. The fish must be well salted before wrapping in the dough so that when biting the pie, the fish does not turn out to be fresh, lightly salted. From raw fish, the baking time of the pie should be increased. With fresh fish, it is at least 30 minutes, depending on the thickness and type of dough.

Ingredients: whole flounder fish (you can use any other fish) - 1 pc.; onions - 2 pcs.; butter - 50 g; salt and pepper - to taste.

How to cook fish. We remove the fillet from the fish whole and in large pieces, without cutting, put it in the pie. Sprinkle with salt, pepper. Top with raw onions and butter, cut into slices. Cover with pastry and pinch the edges. Make a hole in the middle for steam to escape.

Meat filling

The meat in the pie is wrapped raw, boiled or fried, completely cooled. To add juiciness to dry meat, beef, veal or chicken breast meat is marinated beforehand. Soften the meat by adding sauces, ghee, cheese, sour cream filling or broth. Meat is often mixed with onions, mushrooms and potatoes.

Meat and minced meat prepared in this way are juicier and more satisfying. Minced meat for the filling can be fried in a pan with onions so that it does not dry out, diluted with broth or sauce. It is good to stuff pies, pancakes with such a filling, cook, bake it in the microwave.

Ingredients: minced meat - 500 g; onion - 2 heads; sour cream - 2 tablespoons; vegetable oil - 3 tablespoons; parsley (optional) ground black pepper; salt - to taste.

How to do. Fry the onion in a pan with oil. Mix minced meat with fried onions. Salt, season with pepper. Add sour cream to the completely cooled filling and mix well.

Green onion and egg pie filling

How to make an onion and egg filling while preserving the vitamins and freshness of the green onions in the finished pie, we suggest you learn before you start baking onion tarts yourself.

Products: boiled eggs - 5 pcs.; green onions - a large bunch; vegetable oil - 2 tablespoons; salt - to taste.

Cooking. Finely chop the onion and lightly crush with your hands. We clean the eggs and rub on a coarse grater. Add salt and oil. Mix thoroughly and use for filling.

Stuffing for jellied spinach pie

You will need: frozen spinach or fresh spinach - 2 bunches; Suluguni or Adyghe cheese - 200 g; salt - to taste.

Cooking. Wash spinach and cut. Pour boiling water over, drain the water and cool. Squeeze with hands and mix spinach with grated cheese. Salt and mix. Pour the cheese-spinach mass into a greased mold. Fill it with any liquid dough. We send a jellied pie on kefir, yogurt with spinach to the oven.

You can prepare fillings for pies at home from simple and unusual products. You can wrap your favorite berries, fruits, mushrooms and vegetables in a pie. Unsweetened toppings are easy to make hearty and tasty. When preparing sweet fillings, it is important to remember about healthy combinations, to monitor the amount of sugar in pastries.

We are sure that our recipes, filling options will help you to prepare excellent large and small pies from ordinary products, to delight your household with tasty and healthy pastries.

Pies are the same pies, only smaller in size, they are made from yeast, and even from unleavened or puff pastry. They are baked in the oven or fried in oil. They can be the size of a palm, or they can be no more than 10 cm. Their main feature is the filling.

How nice it is to go into a house where it smells of pies! In Russia, it has long been customary to greet guests with bread and salt. If a woman did not bake pies, she was considered a useless hostess.

And there were no newfangled devices, such as mixers, bread makers and slow cookers. Moreover, there were no supermarkets selling ready-made dough, and pies too.

There were only my hands to knead the dough, and a rolling pin to roll it out. It was usually set at dawn, when everyone was still sleeping. Then they baked in a Russian stove, and for breakfast, the household was already waiting for delicious ruddy pies, large and small. And one could only guess what they would be with today?

A delicious filling for pies was very different. That's where the hostess could turn around. Because anything could be used as a filling: meat or fish, vegetables, fruits, berries, cottage cheese, mushrooms.

Mushroom stuffing

Mushrooms, which are sold in every supermarket, and forest mushrooms are also suitable. They are used boiled or fried. And then the choice is to pass through a meat grinder or just finely chop. There is definitely an onion. And it is better if the mushrooms are fried with onions. Rice is often added to them. Mushrooms go well with meat, but they are practically not added to offal.

Salted mushrooms are also perfect for the filling: mushrooms, mushrooms, milk mushrooms. And so that they do not turn out to be too salty, first soak them briefly in cold water. Well, if time is running out, pour boiling water over it.

If you use dry mushrooms for the filling, they must first be soaked, then finely chopped and fried well with onions. In the process of frying, you can add quite a bit of water to them and wait until all the liquid has boiled away.

Fillings from meat and offal

You can take any meat, but traditional types are more often used: pork, beef, chicken. To make the filling, a boneless piece of meat must be boiled in salt water. And then pass through a meat grinder. Finely chop the onion, fry together with the meat in vegetable oil. At this stage, you can season the meat with pepper. Why chop the onion? Many children do not like it, and it is not at all necessary that your child refuse such a delicious pie just because a piece of onion caught his tooth or “eye”.

Mushrooms are a great addition to meat. Pies with such a filling will be especially popular on your table. An excellent filling will be finely chopped boiled chicken with grated cheese and fried onions added to it. In addition, boil the rice. It goes well with any kind of meat.

In the same way, you can use the liver or heart (beef, pork or chicken) as a filling.

Fillings from fish

Of course, you can use any fish, but large species are best, in which you can easily separate the loin and cut it into small pieces. Agree, it’s not too pleasant to engage in pulling bones out of fish in pies.

Someone uses raw fish, someone boiled, and someone even canned fish. You can add onion, again finely chopped and better not fried.

If you decide to take canned fish for the filling, choose in oil or in your own juice. Excess oil will have to be drained, and mash the fish with a fork and add boiled rice.

Vegetable fillings

Cooks use a variety of vegetables, but potatoes and cabbage are the undisputed leaders.

First, about potatoes. It is boiled. And already from boiled potatoes they make a pore. Separately, finely chopped onion is fried. Everything is mixed, salt and allspice are added to taste. The filling can remain in this form, but mushrooms can also be added to the potatoes. And if you add cheese, a boiled egg, a little sugar and raisins to boiled potatoes, you get an unusual filling for pies.

Now about cabbage. It is unlikely that there will be a hostess who will put raw or boiled cabbage in pies. Only stew. And someone extinguishes quite a bit so that it does not change color, and someone thoroughly, to a dark golden hue. Someone adds onions, lettuce peppers when frying, and someone does not. You can add finely chopped boiled egg or mushrooms to the cabbage. Sometimes sauerkraut is used.

Fillings from fruits and berries

The most common of these are apples and pears. Before the fruit turns into a filling for your pies, it must be washed well and peeled. Then cut into pieces or grate on a coarse grater. Further as desired. You can immediately sprinkle with sand and mix. And you can first put fruits in a cake of dough with a spoon, and then pour sugar on top.

And what delicious pies are made with apricots, plums, persimmons, cherries, sweet cherries! You can bake pies both separately from each type of fruit, and from a mixture of them, or prepare a mix of berries and fruits. By the way, you can also use dried fruits, dried apricots, raisins.

Berries have one very unpleasant property. They give juice very quickly. Therefore, they do not need to be crushed in any case. You can, of course, sprinkle them with sugar, but then you need to mix them very carefully. And it is better to put granulated sugar in a pie on top of the berry filling.

For the filling, any wild berries or those that grow in your backyard are suitable. Unusually tasty are pastries with blueberries and lingonberries, cloudberries and raspberries, strawberries and wild strawberries, currants and viburnum.

If you use ready-made jam as a filling, it should be thick. Feel free to use jams, marmalades and jams. You can buy them at any store if you do not have your own stocks.

Curd fillings

First of all, the cottage cheese must be fresh. Someone prefers fat-free, and someone chooses the maximum fat content. It's as you wish. Cottage cheese is almost always a sweet filling, which means add sugar to taste. Some housewives replace cottage cheese with curd mass. In this case, sand may not be needed.

Many housewives add berries to cottage cheese. Strawberries, raspberries or blueberries will add their flavors to the curd. Chopped nuts or poppy seeds, as well as raisins, can be a great addition.

Other fillings

Nuts. Have you ever tried to bake pies with nuts? This is delicious. Walnuts are the most suitable, although you can use any. First, they need to be lightly fried, and then ground in a mill into powder. The filling will be much tastier if you add two or three teaspoons of sugar to a glass of ground nuts. With such a filling, it is best to make very small fried pies. They will fly off the table like seeds.

Egg. Of course, the eggs must first be boiled, and then finely chopped. An excellent filling will turn out from eggs with green onions, with sorrel. Eggs will be a great addition to cabbage, to rice.

Rhubarb. Diced rhubarb stalk can be boiled in a small amount of sweet water (sometimes a little semolina is added to make a thick syrup), you can cover it with sugar and let it brew, just mix with sugar. Any of these options will make a delicious filling.

Cereals. Rice has already been discussed here. It may well become an independent filling. It can be sweet with raisins. And maybe savory with an egg. Rice will be an excellent addition to meat, mushroom and some vegetable fillings. But try to keep the rice loose. With sticky rice, you can spoil the most delicious stuffing. Again, he does not look very attractive.

This applies to any cereal that you use as a filling. For example, millet, buckwheat, oatmeal. For its preparation, the cereal is boiled in salt water, then mixed with fried onions.

Of course, this is not a complete list of possible fillings. But you can come up with your own. Pies on the table are not just pastries. This is comfort in the house, good mood, warmth and sincere conversations. Bake or fry small pies with a wide variety of fillings, bake a coin in one of them, and tea drinking will turn into an exciting competition game. Whoever gets the coin gets a prize!

27/05/2019

What is more important - dough or filling? Let's do without controversy, but at the same time we will learn how to prepare such amazing fillings that no one will doubt the correct answer to this question!

Do you think pies are tasty, but corny? Do you think there is nowhere to turn around in this case? Do you think that you have mastered a couple of recipes and completed a minimum personal task? You are wrong many times! Pies are art. You can cook pies for a month - and not repeat yourself, do not fall into monotony, do not slide down to .... Don't believe? But in vain! Look, here's a topic for you - filling for pies: 15 sweet and the same number of savory fillings - already, consider, the plan for the next 30 days is ready. And if you also include different types of dough in it ... In general, you are guaranteed a pie paradise!

15 savory pie fillings

1. Mushrooms

Simple champignons, royal white, playful mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point - you need to understand that before wrapping the mushrooms in the dough, they must already undergo a complete heat treatment (with the exception, of course, of those species that can be eaten raw).

And yes, mushrooms without onions are boring - don't forget that. In addition, you can mix them with potatoes, eggs, beans, meat.

2. Meat, sausage, ham, boiled pork

If you just stuff the meat into the dough, you are unlikely to get delicious pies, no matter how expensive the original product is. But if you mix it with cheese or fried onions, eggs and herbs, add bell pepper or a little cauliflower, it will come out very great!

Meat is satisfying, but, as a rule, quite dry, so it is necessary to dilute it with something juicy and neutral. Boiled beef and lots and lots of fried onions are a classic filling for pies. Chicken fillet and cheese with herbs are almost the same classics. In general, it is quite possible to mix any kind of meat with any vegetable-cheese, and it will be great. The main thing is not to be afraid of experiments.

Do not forget that, among other things, meat (as well as boiled pork, ham or sausage) in the filling for pies goes well with mushrooms, beans, potatoes, cereals.

3 eggs

The most common hard-boiled eggs can be chopped into cubes and mixed with fried onions, salt and pepper. Nothing superfluous, but how delicious it turns out! Surprisingly, such a filling for pies subtly smacks of mushrooms.
Eggs go great with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, greens.

4. Leaver

Who doesn't love liver pies? Everyone loves pies with liver! Yes, sometimes there is a dismissive attitude towards this filling, however, most often it is due only to the fact that under industrial conditions the liver comes out of poor quality and suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, liver are well washed and thoroughly cleaned, the filling will be amazing.

And do not be greedy - add lots and lots of fried onions: it will be juicy and fragrant!

5. Potato

Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and fragrant - in general, the number one filling for pies! Baking with such a center turns out to be tender, soft, does not get stale for a long time and remains very tasty until the last day.

It is worth noting that if you want to diversify this filling, you can add mushrooms, meat, liver, cheese, broccoli to mashed potatoes.

6. Braised cabbage

Ordinary white cabbage is wonderful in pies! Cut into thin strips, fry and stew, salt and add pepper. Actually, science is not complicated. If you want a more interesting option, try adding tomato paste, fried onions or carrots, a little finely chopped prunes to the filling.

For a more luxurious option, cook braised cabbage with fried bacon, smoked sausages or ham.

7. Sauerkraut

Sauerkraut is often looked down upon as a rustic product, and in vain! After washing it and stewing it in vegetable oil, mix the mass with a boiled egg and lingonberries - you have an unrealistically fragrant, interesting in taste, amazing filling, non-standard, original and healthy.

Sauerkraut pies are certainly not an elegant gourmet dish, however, simple food often tastes better than any restaurant delights, don't forget that. And don't forget the sauerkraut!

8. Fish

No, no, we are not talking about salmon with trout, although, of course, they are also wonderful in pies. Let's take a completely budgetary hake or a slightly fatter mackerel, boil it and sort it into “spare parts” - separately bones, separately fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or heavy cream - and that's it, you can sculpt pies!

Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes do not interfere at all, you know.

9. Canned fish

There are no a couple of fish in the freezer, but do you want pies with fish filling? It doesn't matter, take out the canned food from the pantry, drain the oil, mix the sardine sardine with a boiled egg and fried onions and get an excellent filling. Budget, but still worth it.

10. Peas

It's simple - thick pea puree inside, garlic sauce outside. Nothing complicated, not a single expensive product, but what an unrealistically beautiful and incredibly wonderful result!

11. Greens, spinach

Of course, if you are a special lover of various herbs-ants, just chop the greens, spinach, sorrel, pour over with boiling water and, after mixing everything with a couple of tablespoons of vegetable oil and salt, put it into the dough.

However, you can go the other way. The same herbs and in the same huge quantities can be combined with a small amount of boiled eggs or cottage cheese - it will turn out unusually tasty. And useful.

12. Cheese

Perhaps cheese by itself is not the best filling for pies, however, combine it with other ingredients and the result will be breathtaking. The best option is to mix it with caramelized onions, and, as a base, it is not necessary to take high-quality Russian or expensive cheddar, ordinary processed cheese is quite suitable.

In addition to onions, cheese is combined with eggs, ham, sausage, herbs. It can be added to meat, fish, vegetables, but if you are in the mood for a predominantly cheese filling, limit yourself to eggs, herbs, and onions. Oh yes, add black pepper - it fits perfectly into the company.

13. Rice

Not, of course, not alone - rice in itself is quite boring and banal. But if you add finely chopped green onions to it, and cut a couple of chicken eggs with an orange rustic yolk, and sprinkle the whole thing with black fragrant pepper .... this is the stuffing! Filling for all toppings!

If desired, eggs can be replaced or supplemented with boiled meat, liver, canned fish.

14. Beans

Yes, beans are a great filling for pies. If by itself this product seems heavy and uninteresting to you, try mixing it with mashed potatoes, fried onions and carrots, mushrooms, and meat.

By the way, a very unexpected, but very interesting option is a sweet filling of beans and poppy seeds. Now we are not talking about this, but you put a tick in your mind.

15. Buckwheat

Wow, that's completely unconventional. But very, very tasty! Buckwheat porridge should be mixed with finely chopped, hard-boiled eggs, seasoned with a spoonful of vegetable oil, seasoned with salt, pepper and herbs. Great option for toppings!

In the presence of time-desire, eggs are easily replaced with boiled and minced liver (oh, how fragrant!) or meat (wow, how satisfying!).
And by the way, here's another unexpected component for you - pickled cucumber (highly desirable - barreled). Not with meat-liver, but with an egg - amazingly tasty! You will be dumbfounded.

15 sweet toppings for pies

1. Curd

One of the most common pie fillings. Cottage cheese gives the finished baking softness - it gives the dough its own moisture, so that the products are especially tender and tasty.

Cottage cheese goes well with raisins, small pieces of apples, it is wonderful with cinnamon and vanilla. Do not forget that for the best result, the sour-milk mass should be mixed with a chicken egg or yolk - this way the filling will be whole and will not spill out of the pie.

2. Jam, jam, jam

It only at first glance seems that hiding the jam in a pie is a matter of a couple of movements. In fact, the preparation of such products requires a certain skill and skill. Given that the consistency of jams and jams is usually thinner than standard fillings, it is necessary to additionally thicken the sweet fruit and berry mass. To do this, you can take crackers or nuts. If you don’t want to “darken” the taste of jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, you will have to tinker with shaping to keep the jam in the dough.

If the filling is completely liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.

3. Fresh apples

Oh, how pies with apple filling smell! It seems that there is no more beautiful aroma than the thick smell of antonovka, stretching like a viscous train around the apartment ...

You can put a large piece of an apple in the pies, you can cut the fruit into cubes. It is worth adding a little sugar to the filling - as a rule, even sweet varieties give sourness after heat treatment, so additional sweetness does not hurt. Do not forget that due to the large amount of iron, apples quickly darken - if you are not satisfied with such anti-aesthetics, sprinkle the finished filling with lemon juice.

To diversify the standard apple filling, you can add cinnamon, a little grated chocolate, nuts, poppy seeds, raisins, orange or lemon zest. In addition, apples go well with pumpkin, pears, cherries, blueberries, currants, apricots. Absolutely not familiar to us, but a very interesting and worthwhile option - apples with ginger. Fans of experiments can try mixing apples with grated carrots.

4. Currant

The currant itself inside the pies is, of course, delicious, however, this berry is best revealed in the company of chocolate. Black beads should be washed and dried, and then mixed with finely chopped chocolate, adding a little sugar if desired. A wonderful juicy filling, fresh, summery and delicious.

A special “highlight” is to add a finely chopped mint leaf to the filling for pies with currants. Amazing!

3. Strawberry

In the process of baking or frying pies, strawberries will give a lot of juice, so before you hide the berries in the dough, be sure to mix them with starch. For the same reason, it is worth choosing small strawberries, and not cutting large berries into pieces.

Strawberries are very pleasant with cottage cheese, rhubarb, chocolate chips, cherries, raspberries.

5. Raisins, dried apricots, prunes and other dried fruits

Luxurious, believe me! It turns out a kind of candy in the dough - sweet, amazing, colorful.

Dried apricots, raisins, prunes, dates, dried cherries, dried cranberries and other berries and fruits must be scalded with boiling water and dried, after which they can be ground into minced meat using a meat grinder or a bender, or finely chopped by hand. As a result, you will get a plastic mass that can be molded into balls and easily wrapped in dough.

If desired, you can add coconut flakes, orange or lemon zest, fresh apple, nuts to the dried fruit filling.

6. Nuts

Come on, inspect the pantry lockers - there must have been some nuts lying around. Got walnuts? Fine. Got some hazelnuts? Great. Did you get almonds from the bins? Generally great. We send all this wealth to the blender bowl, pour hot and thick sugar syrup and get an excellent filling for pies. However, with one "but".

The nut mass itself is, of course, unusually tasty and rich, however, it is rather heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. Such a mass goes well with cottage cheese, grated apple, whipped proteins, honey. In addition, nut filling for pies can be flavored with bright-tasting alcohol, lemon zest, cinnamon.

7. Poppy

Poppy filling for pies is a luxury, not otherwise! Boil the beautiful blue-black seeds in a small amount of milk, and then pass through a meat grinder several times. Add sugar to taste - ready, you can sculpt pies.

Poppy filling goes well with chopped nuts, raisins, dried apricots. In addition, it can be combined with curd filling, apple, nut.

8. Bananas

A completely non-standard option, not familiar to our latitudes, nevertheless, it has the right, if not for a full-fledged existence, then at least for periodic guests in your home.

It is characteristic that after baking, sweet and often even sugary bananas acquire a stable sour bite, so this should be taken into account. Obviously, a simple solution is to add sugar to the filling, however, in this case, it is better to use sweet yeast dough, and it should be rolled out thinner.

To prepare the filling, bananas need to be peeled, cut lengthwise into plates, and then chopped into cubes. If desired, they can be sprinkled with vanilla sugar or mixed with natural vanilla.

Pies with bananas are best served warm - after cooling, the sour taste intensifies, and the filling darkens.

9. Cherry

Cherry is one of the classic fillings for pies. With this berry, very bright-tasting, fragrant pastries come out. To prevent the juice from flowing out of the products, starch must be added to the filling.

Cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for a pound of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).

When forming pies, special attention should be paid to carefully fastening the edges of the dough - during heat treatment, cherries release a lot of juice, which strives to run out.

10. Pears

Pears are rarely used as a filling for pies - and completely in vain! Fragrant, tender, delicious, magical - these are the few words that characterize this option.

The recipe is simple - clean, remove the core, cut into pieces. Pear pairs perfectly with vanilla. A very, very worthy option is a pear with coffee (ground, a little, just for flavor). Nuts, poppy seeds, coconut flakes will help you further diversify the pear filling.

11. Plums

Very autumn stuff! Pies with plums smell of the last warmth, October tartness and caress of rare sunlight.

To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the stone and cut into small pieces. Be sure to add some cinnamon and sugar to the plums.

12. Custard

Gentle, affectionate, velvety - it's about custard pies! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just cook it in a thicker version than usual - solely for the convenience of forming pies. If you do not want to make the custard taste simpler (due to the extra flour or starch), you can boil a regular custard and then freeze it in ice molds: such cubes are easier to hide in the dough than a liquid mass.

Do not be greedy and add a little chopped almonds to the custard - the pies will turn out to be unrealistically fragrant!

13. Sorrel

Yes, yes, in the minds of most people there is a belief that sorrel is a plant for borscht and salads, but not for sweet pies, however, sometimes it’s worth fighting your stereotypes and just decisively taking a step towards the unknown.

Before you hide the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer in butter (be careful, do not overdo it - the sorrel can quickly turn into a mushy puree). Do not mix the resulting mass with sugar - it will flow quickly: it is better to put a small amount of granulated sugar on the dough, then spread the sorrel, sprinkle sugar on top again, then cover with dough.

Try to cook pies with sorrel filling on cottage cheese dough - it will not “crush” its taste like, for example, yeast, but, on the contrary, will emphasize favorably.

14. Condensed milk

Sweet! Maybe even too sweet, but when it comes to pies, any sensible thoughts must go into the background and give way to pleasure.

As a filling, alas, only boiled condensed milk is suitable - the usual white, standard and most familiar, it simply will not stay inside the dough, moreover, it will run away even at the molding stage, without reaching the pan.

If desired, condensed milk can be mixed with crushed cookies (any one of your choice - from the pretentious "Savoyardi" to the budget "Zoological".

15. Chocolate and candy

Oh how much kids love this pie filling! Put a piece of chocolate (black, milk, white) on a piece of dough, close and fasten. Easy peasy!

It is very, very good to add berries to this option - strawberries, raspberries, currants go well with chocolate. For those who are older, you can slightly sprinkle the filling with instant coffee.

Of course, it’s not necessary to talk about some kind of sophistication or usefulness in the case of candy filling, however, try to pronounce the expression “candy pies” in front of the children - when you see how your boys’ and girls’ eyes light up, you will cast aside all doubts. "Korovka", any toffees, chocolate bars and even caramels - pies with sweets come out crazy delicious!

Well, are you ready to start a marathon for making pies with a variety of fillings? Get inspired, get positive, get ideas and share your favorite options in the comments. Delicious pies for you!