Filling for pies - original ideas of sweet and satisfying filling for delicious home-baked products

The filling for pies plays an important role in the preparation of baked or fried products. It can be sweet: from fresh fruits, berries, jams, jams, or nourishing: from meat, offal, mushrooms, vegetables. Any variant finds its admirer, therefore such baking is always popular.

How to prepare a pie filling?

Filling is often determined based on which dough is used. The filling for fried patties on the kefir test is rarely made sweet, and the rich ones, on the contrary, are not always filled with meat. But the dish is universal and the recipe allows making certain adjustments.

1. The most delicious fillings for pies are obtained only from fresh and quality products.
2. The meat is twisted into minced meat and fried a bit before filling the products.
3. Mushrooms can be used any: forest or purchased mushrooms, they are ground and fried with onion until ready.
4. Cottage cheese is mixed with egg, so that during the process of eating it does not crumble and make the filling both salty and sweet.
5. Berries before filling rid of pits and twigs, dried and sprinkled with starch.
6. The filling for lean patties is prepared from vegetables, mushrooms, jam or fruits.

Filling for pies from apples

Fillings for pies made from yeast dough can be made from fresh fruits, cut into cubes and sprinkled with sugar. But it is better to put the fruit in a frying pan for a while. Such filling will come out tasty, juicy with a light caramel flavor. The ideal companion for apple slices is ground cinnamon. This amount of ingredients is enough for 8-10 baked patties.

Ingredients:

• apples - 600 g;
• cinnamon - ½ tsp;
• vanilla - pinch;
• brown sugar - 100 g.

Preparation

1. Cut the apples into a large cube and toss into the frying pan.
2. Taste with sugar, vanilla and cinnamon.
3. Tomite to the transparency of the pieces.
4. Before use, the pie filling must cool down.

Stuffed cottage cheese for pies

Cottage cheese stuffing for pies is used for both fried and baked products. If you need a sweet filling, add sugar, raisins or other favorite dried fruits. If you want to make the filling filling in a lot of cottage cheese throw chopped greens, season with a little spices and add spicy cheese. Of these components will be 6-8 pcs. small products.

Ingredients:

• cottage cheese - 300 g;
• egg - 1 piece;
• salt, pepper, nutmeg - 1 pinch;
• cheese hard - 50 g;
• greenery.

Preparation

1. Cook the egg, chill grate.
2. Mix cottage cheese with cheese, egg, chopped greens.
3. Season with salt, pepper and nutmeg.

Frozen cherry filling for pasties

The ideal filling for puff pastry is berry. These baked goods can be confidently called the most simple, because for their preparation you do not need to bother with the dough or with the filling. All components can be bought in the nearest market: the dough is ready (yeast or bezdozhzhevoe), and the cherry is already pitted. A kilogram of cherries is enough for 700 g of the purchased test.

Ingredients:

• cherry - 500 g;
• potato starch - 100 g;
• sugar - 150 g.

Preparation

1. Cherries need to be thawed and strained from excess juice.
2. Sprinkle the berries with starch. Sprinkle with sugar before use.
3. Cherry filling for puff pastry is immediately ready for use.

Mushroom filling for pies

Mushroom filling for pies is often used for fried products. Mushrooms can be used any: forest or purchased and oyster mushrooms. If you have a piece of frozen champignons, it must be defrosted beforehand. To flavor and taste of mushrooms is better opened, a little saved onions are added to the frying. A half-kilogram of mushrooms is enough for 10 patties.

Ingredients:

• mushrooms - 600 g;
• onion - 1 piece;
• oil for frying;
• salt pepper.

Preparation

1. Spasseruyte finely chopped onions to transparency.
2. Add mushrooms to the pan, cut into small cubes.
3. Fry until ready, salt and pepper.
4. The filling is used cooled down.

Filling from the liver for pies

Liver filling for pies will turn out really tasty if you make it yourself. Buy fresh by-products, twist them through a meat grinder and get a delicious filling for fried in butter patties . Components can be taken in equal proportions or focus on one product, putting it a bit more.

Ingredients:

• chicken liver - 200 g;
• hearts, ventricles - 100 g;
• onion - 1 piece;
• rice is round-grained - 100 g.

Preparation

1. Cook the by-products in salted water.
2. Twist the workpieces through a meat grinder.
3. Rice boil until cooked, mix with liver, salt.
4. This pie filling must be cooled before use.

Beef liver pie filling

The filling of the liver for pies requires some preparation. Beef by-product must be soaked in milk before use, it will help to get rid of the specific odor of the product and bitterness. The liver is rarely seasoned with spices, enough black pepper. The filling is suitable for pastry and fried patties. The liver can be used in its pure form or supplemented with potatoes or rice.

Ingredients:

• liver - 500 g;
• onion - 1 piece;
• mashed potatoes - 200 g.

Preparation

1. Liver cut into pieces and fry with the addition of oil.
2. Add the chopped onions and fry until the liver is ready.
3. Twist the pieces through a meat grinder, mix with the mashed potatoes, salt.
4. The filling is ready for use after it has cooled slightly.

Meat filling for pies

The filling of minced meat for pies is often used by the hostesses, both for baked and fried products. Vegetables are often added to the filling: carrots, onions, and Bulgarian pepper. An important role will play a clove of garlic and greens. Spices are best not to overdo, stuffing and so it turns out very fragrant. Meat is suitable for anyone: pork, beef, chicken or a mixture.

Ingredients:

• minced pork - 600 g;
• onion - 1 piece;
• carrots - 1 piece;
• sweet pepper - 1 pc .;
• garlic - 2 teeth;
• dill - 50 g;
• oil for frying.

Preparation

1. In a frying pan, sprinkle the finely chopped onions.
2. Add the stuffing, fry until the liquid evaporates.
3. Throw a chopped chopped pepper, grated carrots. Stir, simmer until meat is ready.
4. Add the chopped garlic, finely chopped greens, season with salt and pepper, mix.
5. Before filling fill the filling.

Filling for patties with potatoes

Potato filling for pies is the most popular. More often use mashed potatoes cooked in advance and add to the composition of the liver, meat, liver or simply roasted onions. In any case, the treat is satisfying and tasty. Such pies can be served instead of the usual piece of bread for lunch. Puree for filling should be a little dry, so before straining the potatoes, drain all the water.

Ingredients:

• potatoes - 600 g;
• onion - 1 piece;
• salt;
• butter - 50 g;
• vegetable oil - 20 ml.

Preparation

1. Boil the potatoes until cooked, chop, draining all the water, throw butter.
2. Spasseruyte finely chopped onion until transparent and mix with mashed potatoes, salt.
3. Cool the filling before use.

Cabbage filling for pies

The filling for pies from fresh cabbage is suitable for fried and baked treats. Often the filling is used for large full-fledged pies. The vegetables are finely chopped and stewed. Supplement the basic composition with fried mushrooms or boiled eggs. These ingredients are enough for about 10 wind or fried pies.

Ingredients:

• white cabbage - 600 g;
• egg - 2 pieces;
• greens - 50 g;
• onions, carrots, sweet peppers - 1 pc .;
• oil for frying;
• salt, a mixture of peppers.

Preparation

1. Cabbage finely chop and send into a hot frying pan, fry until softened.
2. Throw the chopped onions, carrots and peppers.
3. Tomite until ready cabbage, salt, pepper.
4. Cook hard-boiled eggs, cut into cubes, mix with cabbage.
5. The filling is immediately ready for use.