Any table can be decorated with a slide delicious rosy homemade pies. You can use a variety of fillings - vegetable, cottage cheese, fish, meat, cereal. The most delicious filling for pies, according to many, is meat filling. Try mixing minced meat with mushrooms, potatoes, rice, eggs, cabbage. In this material we will share with you the secrets of making delicious pies in a hurry. With the help of the recipes presented below, even a “dilettante in the kitchen” can easily prepare the filling correctly and bake delicious, golden-brown pies at home!
Every family has traditions and tastes familiar from childhood. For example, we remember what delicious fillings our mothers and grandmothers prepared for pies. Childhood memories become especially strong when around the kitchen the aroma of hot baked goods from the oven wafts. Check out the collection where we have prepared the best filling pies recipes for you. Treat your loved ones with homemade baked goods.
Pies are not only fried, but also baked. In the oven, the pies turn out especially fragrant and tasty. In any case, the pies should first be molded. If you decide to bake pies in the oven, then take out the largest metal baking sheet that you have in your house. Grease it with a thin layer of butter or vegetable oil.
Pies with egg and cabbage (recipe photo below). My daughter thinks this is the most delicious filling for pies. It is not at all difficult to prepare. It is enough to mix fresh, stewed or sauerkraut with finely chopped eggs. If necessary, you can add salt. A little cheese will add a piquant taste; grate it on a fine grater. Place the filling inside the pie, now you can fry! Filling with egg and cabbage will be very tasty for adding to large pies..
Pies with stewed cabbage. Slice smaller cabbage, add salt and remember a little with your hands. Delicious fillings for pies using stewed cabbage are very popular. Pour a little vegetable oil into the frying pan, add cabbage, add a glass of water, and place over medium heat. Simmer the cabbage until all the liquid has evaporated.
Pies with meat and rice. Recipes for mince pies often mention minced meat and rice filling. Pure ground meat is quite expensive. In order to make pies more budget-friendly, you can add a little rice to the meat. The proportion is as follows: half a kilo of meat - half a glass of rice. Boil the rice and add a little salt. Prepare minced meat with onions, passed through a meat grinder. Mix meat and rice - the filling is ready. If you want to make the pies cheaper, add more rice.
VERY TASTY FILLING FOR PIES (ONION, EGG)
The filling for pies made from eggs and onions is very popular in our country. Many people love these pies. The filling for the pies, which contains onions and eggs, is not difficult to prepare. Below is a recipe for making pies and filling for pies with fried onions and eggs.
Half a kilo of puff pastry, 300 grams of green onions, 2 boiled eggs, a little salt, a couple of tablespoons of vegetable oil.
Wash the green onions, shake off the water, and chop finely. Pour oil into a frying pan, add onion and fry it until volume is reduced by 3-4 times. Grate the boiled eggs on a coarse grater. All that remains is to mix the onions and eggs.
Green onion pies filling for both children and adults. To do this you will need 5-6 boiled eggs, a bunch of fresh green onions, and a little salt.
Boil the eggs, peel them, crush them into fine crumbs with a fork. Add green onions here. Pepper and salt. Mix thoroughly, now you can cook the pies!
HOW TO PREPARE FILLING FOR CABBAGE PIES (PHOTO RECIPE)
Take a small head of cabbage. About 500 grams of chopped leaves will be enough. Boil 2 eggs.
Next, place a deep frying pan on the fire, pour milk (2 cups) into it and bring to a boil. Add the cabbage here, cover with a lid and leave on high heat for about 15 minutes. Don’t forget to open the lid occasionally and stir the cabbage.
After the milk has completely evaporated, the cabbage will be soft. Add a couple of tablespoons of butter here. Fry the cabbage for another 5 minutes, then chop the eggs, add a couple of thyme leaves for flavor. Salt and pepper. Break one raw egg and mix it with cabbage. When the filling has cooled, it means the filling for the cabbage pies is ready.
FILLINGS FOR YEAST DOUGH PIES (RECIPES)
Yeast dough pies are usually filled with the following fillings:
Fresh grated apples, sometimes they can be replaced with finely chopped canned fruits.
cottage cheese mixed with sugar. If you want, you can add vanilla sugar and an egg. You will get cheesecakes.
cabbage fried with onions
The filling for yeast pies in the form of vegetable oil and sugar will allow you to get buns with sugar. You can add cinnamon and poppy seeds to the filling.
Sometimes, for variety, try preparing such filling options as a mixture of boiled minced meat and fried onions, fresh sorrel and sugar, rhubarb (below is a photo recipe for preparing the filling), a boiled egg and fresh green onions.
SORREL FILLING FOR FRIED PIES
The usefulness of sorrel is known and proven many years ago. This plant has the following properties: the leaves can improve digestion, help in the fight against allergies and accelerate the choleretic process. Sorrel contains a huge amount of oxalic acid, don’t forget about it. Long-term use of this plant can cause disruptions in the body's mineral metabolism, giving rise to the development of kidney stones and gout. The sorrel filling for pies is easy to prepare.
Recipe for sorrel filling for fried pies.
Rinse the leaves thoroughly and dry them on a paper towel. Finely chop and sprinkle with sugar. The proportions of sorrel and sugar are to your taste. Some people like it sweeter, some less. Mix well and leave to stand for 10-15 minutes until the sugar dissolves.
The sorrel filling for the pies is ready. Try adding 1 tablespoon of flour or starch, this will help the filling juices not leak out of the pies.
SWEET FILLING FOR PIES
The sweet filling for pies is the most favorite among both children and adults. One of the most popular is the filling for sweet apple pies. This filling is easy and quick to prepare. To do this, you just need to peel half a kilogram of apples into slices and sprinkle them with half a glass of sugar.
A tasty and very sweet filling for pies is obtained by adding a little carrot to the traditional apple filling. Grate the carrots and simmer a little in oil under the lid. After 10 minutes, add grated apples and sugar to the carrots and bring until cooked.
Try making pear filling. The cooking process is similar to stuffing apples. Also sprinkle the pears with sugar and sprinkle with a drop of lemon juice. It is better not to use cinnamon and other spices. Pear does not like additional spices, but the proximity of pear and apples will give a delicious taste to your pies.
Don't forget the plums. They are very good for filling. Peel the fruit and remove the pit. Be sure to sprinkle with sugar, as plums taste quite sour.
When using apricots and peaches, you don’t have to remove the skin, but be sure to remove the pit. If the fruits are sweet enough, you don’t need to sprinkle sugar.
HOW TO MAKE RHUBURBAL PIE FILLING
Young housewives often wonder how to make the filling for rhubarb pies. The process is simple. Start by rinsing the stems with warm water, peeling away the skin from the thick ends of the stems, and removing the outer fibers. Next, the rhubarb filling for the pies requires the preparation of minced meat.
First way. Cut the peeled stems into small cubes. Add sugar, aromatics and bring to a boil, stirring constantly with a wooden stick. Use after cooling.
Second way. Finely chop the rhubarb, mix with sugar and leave in a cool, dark place to soak in sugar for a day. Don't forget to stir from time to time. Drain the rhubarb in a sieve or colander. Use the juice to make jelly or soak products, and rhubarb is ready to be used as a filling for pies.
Third way. Mix rhubarb cut into small cubes with sugar and immediately use for filling.
How to make rhubarb pies filling.
We will need one and a half kilograms of rhubarb, 600 grams of sugar and a pack of cinnamon.
Rinse the rhubarb stems. If the petioles are old, remove any outer fibers. Cut into pieces about 2 centimeters long. Add cinnamon and sugar. Stirring with a wooden spatula, bring to a boil and cook until a homogeneous thick puree is obtained. Try adding orange, lemon or tangerine zest to enhance the flavor.
PIE DOUGH WITH COOK FILLING
It is very tasty to add sweet cottage cheese filling to the dough for filled pies. Typically, cheesecakes, pies, pies, and cheesecakes with cottage cheese are baked from this dough. You can add a little vanilla, dried apricots, and raisins to the cottage cheese. Instead of egg white, some housewives use sour cream.
The cottage cheese filling for pies is prepared using 200 grams of cottage cheese, 1 egg, 2 tablespoons of sugar, 1 pinch of vanilla.
The dough for pies with filling can be either yeast or shortbread, butter...
APPLE FILLING FOR PIES
Apple pie filling is loved by many. Here is a recipe for making the filling using fresh apples. For truly delicious pies, we need tasty dough and tasty filling. A simple filling option involves simply cutting apples finely, sprinkling them with sugar and vanilla. The apple pie filling that I want to offer you takes a little longer, but the taste will surprise and delight you. Apples can be slightly caramelized with a little butter and sugar. You can try the future filling. The excess juice will evaporate on its own during the caramelization process. This recipe can also be prepared for the Lenten table. Instead of butter, add a little water.
To prepare you will need 700 grams of apples, a couple of tablespoons of sugar, 50 grams of butter. Prep time is about 15 minutes, cooking time is only 5 minutes.
Remove seeds and skin from apples. Cut them into slices or cubes. Melt the butter in a hot frying pan and add the apples. Fry the apple slices for a couple of minutes and add sugar. Fry the apples for another 1-2 minutes and remove the pan from the heat. If there is still too much juice, leave the filling on the fire for another couple of minutes so that the water evaporates.
SUITABLE FILLING FOR Puff Pies
Curd filling for puff pastries: mix sugar, cottage cheese and vanillin. Place the filling on the square of puff pastry. Next, all that remains is to fold the square in half with a scarf and brush the top with egg. Pop the pies into the oven!
Another option for quick baking is made from puff pastry. Buy a package of dough and cut it into squares. The width of the square should be equal to the length of the crab stick. Place a crab stick on one edge of the dough. Top with a strip of sweet pepper, dill, slices of cheese, ham, and pickled cucumber strips. you can use everything you have in the house. Wrap the dough in a roll and place in the oven. Brush top with egg before baking.
An unusual filling for puff pastry pies: defrost the shrimp and mussels, peel the shells from the shrimp. Add some garlic, lemon juice and or lemon zest, herbs, sour cream or mayonnaise. Prepare miniature bite-sized puff pastries - place one whole mussel or shrimp inside. Surprise your guests!
FILLING FOR LIVER PIES
Try making pies filled with liver from ready-made puff pastry. For this you will need 200 grams of beef liver, a head of onion, 2 tablespoons of mayonnaise, vegetable oil for frying, and the yolk of one egg for greasing the pies.
Fry finely chopped onion in vegetable oil. Rinse the liver thoroughly and remove the film from it, cut into small pieces. Mix the liver and onion and fry them until tender. When the liver is ready, pass the filling through a meat grinder, add salt, mix with mayonnaise.
Roll out the puff pastry into a thin layer of no more than 3 millimeters. Cut it into strips of 10 centimeters. Place 1 tablespoon of filling on the corner of a piece of dough. Pull the end of the dough with the liver filling towards the opposite edge to form a triangle. Fold it as you go. Pull up the upper left tip of the triangle. The remaining one side of the triangle, through which the filling is visible, should also be closed. For this, a strip of dough. And rotate the triangle again along the way.
Place the pies on a baking sheet, brush the top with yolk and place in the oven for 20 minutes at 180 degrees. The filling for liver pies will be even tastier if you serve the pies hot.
MEAT FILLING FOR PIES COOKED IN THE OVEN
Meat filling for pies with egg. Boil the eggs. Clean them. Finely cut into cubes. Add some finely chopped green onions. Mix cooked eggs, onions, fried minced meat, add salt and pepper, stir.
A simple meat filling for pies. Prepare minced meat. To do this, it is better to mix beef and pork in equal proportions. Peel the onion and chop it finely. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it up. You can put minced meat and onions into hot oil. Salt, pepper and simmer the minced meat over medium heat until cooked under the lid. Transfer the finished meat to a deep plate. Minced meat can be used as an independent filling. Many fillings for pies in the oven are prepared based on simply meat filling.
For the potato and meat filling, you need to rinse the potatoes under running water and peel them. Boil the potatoes in slightly salted water. Prepare an airy puree by adding a little warm milk and a piece of butter. Mix prepared mashed potatoes and minced meat.
Champignons are best suited for preparing the filling with mushrooms and meat. Cut the mushrooms into small pieces, or cubes. Place them in a dry, hot frying pan and wait for the moisture to evaporate. Add a little sunflower oil, cover with a lid and simmer over medium heat until cooked. All that remains is to mix the hornbeams and the finished meat filling.
HOW TO MAKE POTATO FILLING FOR PIES...
All housewives know how to prepare potato filling for pies. Everything is simple - boil the potatoes, mash them, add fried onions, maybe a little greens. Here's a new version of potato filling.
I tried for you, ran all over the Internet, looked for pictures and tricks,
I designed and decorated it - Emilia...
It is difficult to find a person who can pass by freshly baked pies without the desire to try at least one of them. It is impossible to imagine Russian cuisine without this pastry, although other peoples are happy to include it in their diet. It is difficult to list all the dough options from which pies can be made, but there are many times more filling recipes for them. It uses meat, vegetables, mushrooms, rice, buckwheat, fruits and berries, cottage cheese and many other products. Even if you fry the pies every day, you can avoid repeating them for a long time, so this dish is unlikely to ever get boring.
Cooking features
There are no hard rules according to which fillings for pies should be prepared. To do this, you can mix a variety of products in arbitrary ratios, each time getting a unique taste. However, some points still need to be known and taken into account.
- Pie dough bakes very quickly, so the filling should not contain products that have not undergone the necessary heat treatment, with the exception, of course, of those that can be eaten raw.
- To improve the taste of the filling and increase its juiciness, you can add butter to it. It is not necessary to melt it for this: it will still melt while the pies are baking or frying.
- Sometimes the filling runs the risk of seeming too runny. If you are afraid that when heated the filling will flow and soak the dough, add a little starch to it.
- The dough for pies is chosen taking into account the type of filling. If it is unsweetened, then the dough is usually made with a reduced egg content, and vice versa. The amount of sugar in the dough also varies, depending on what will be used as a filler.
The pies can be eaten cold, but they taste best fresh and still warm.
Cabbage filling
- white cabbage (fresh) – 0.6 kg;
- onions – 120 g;
- carrots – 0.2 kg;
- water – 100 ml;
- salt, pepper - to taste;
- vegetable oil - as much as needed.
Cooking method:
- Wash the cabbage. Remove the top leaves if they have wilted. Cut out the stalk. Chop the cabbage as finely as possible.
- Peel the carrots and grate them, choosing the side with small holes.
- Remove the skins from the bulbs. Cut the onion into small pieces.
- Heat the oil in a frying pan and put the onion in it. When it turns golden, add carrots.
- Fry the onions and carrots for 3 minutes, then add the cabbage to them. Fry everything together for 5 minutes.
- Pour water into the pan, reduce heat. Cover the pan with a lid. Simmer the cabbage until it becomes soft.
- About 5 minutes before the filling is ready, add salt and pepper. If desired, you can add allspice, cloves, and bay leaves.
Cool the cabbage to room temperature and fill the pies with it. Bake them or fry them. The result is a dish that can replace lunch. If you use the appropriate dough recipe, you can eat cabbage pies even during Lent.
Pork or beef liver filling
- pork or beef liver – 0.5 kg;
- fresh dill – 30 g;
- fresh parsley – 30 g;
- onions – 0.25 kg;
- salt, pepper - to taste.
Cooking method:
- Rinse the liver, cut out the bile ducts from it. Fill with water and place on the stove. When the water boils, reduce the heat. Add salt, pepper, spices to taste. Cook for a quarter of an hour, then remove from the water and cool.
- Chop the liver with a knife to form thin strips or small cubes.
- Wash and dry the greens, chop them finely.
- Peel the onion. Cut it into small pieces. You need a lot of onions, otherwise the filling will turn out too dry.
- Fry the onion in vegetable oil until soft. Do not make the heat too high, otherwise the onions will fry too much.
- Mix the liver with onions, adding salt and seasoning the filling to your taste. Add chopped herbs to it, stir.
Pies with liver filling turn out tasty and satisfying, and are not too expensive.
Chicken liver filling
- chicken liver – 0.7 kg;
- onions – 0.2 kg;
- butter – 50 g;
- flour – 40 g;
- water or broth – 125 ml;
- salt, spices - to taste.
Cooking method:
- Wash the chicken liver, dry and cut into not too large pieces.
- Peel and cut the onion into small cubes.
- Fry the liver and onions in vegetable oil until cooked.
- Grind the fried liver with a blender or using a meat grinder. Add salt and pepper, stir.
- Melt the butter in a clean frying pan. Fry the flour in it. Pour in water or broth in a thin stream, while whisking it with a whisk. When the sauce thickens, remove the pan from the heat.
- Add the sauce to the liver pate and stir. Thanks to this, the filling will become more viscous and will not flow out of the pies.
The chicken liver filling is very tender, so they literally melt in your mouth. Get ready for baked goods to disappear from the table almost at lightning speed.
Pies with potatoes
- potatoes – 0.5 kg;
- onions – 0.3 kg;
- vegetable oil - as much as needed;
- salt, seasonings - to taste.
Cooking method:
- Wash the potatoes, peel them, cut them into large pieces and boil until soft.
- Drain the water and puree the potatoes using a blender or potato masher.
- Finely chop the peeled onion and fry it in a large amount of vegetable oil until golden brown.
- Mix mashed potatoes with fried onions, adding salt and seasoning to taste.
This pie filling recipe is especially popular. After all, it is made very simply from available ingredients. Pies with it turn out delicious and satisfy hunger well.
Carrot filling
- carrots – 0.5 kg;
- chicken egg – 3–4 pcs.;
- butter – 40 g;
- sugar (optional) – 20 g;
- salt - to taste.
Cooking method:
- Wash the carrots and boil them until tender. Peel and coarsely grate.
- Hard-boil the eggs and pour cold water over them to cool them faster.
- Peel the cooled eggs and cut into small pieces, combine with carrots.
- Add softened butter to the filling, mix well. Add some salt and, if desired, sugar – it gives the filling a unique taste.
Carrot filling can be sweet or salty. You'll probably like both options equally.
Filling with sauerkraut and mushrooms
- sauerkraut – 0.2 kg;
- boiled or canned mushrooms – 100 g;
- butter - as much as needed.
Cooking method:
- Wash the cabbage and squeeze well.
- Cut the mushrooms into plates or small cubes. Fry lightly in butter.
- Combine mushrooms with sauerkraut. Stir until they are evenly distributed.
If you want to make lean pies, you can replace the butter with vegetable oil or abandon it altogether.
Meat filling
- beef – 0.25 kg;
- pork – 0.25 kg;
- onions – 100 g;
- garlic – 1 clove;
- parsley (optional) – 50 g;
- fat for frying – 100 g;
- salt, pepper - to taste.
Cooking method:
- Wash the meat. Pat dry with a kitchen towel and cut into medium-sized pieces. Alternating pieces of beef and pork, pass the meat through a meat grinder.
- Finely chop the parsley, add to the minced meat, stir.
- Season the minced meat with pepper, add salt to taste, and stir again.
- Finely chop the garlic.
- Peel the onion and cut it into small cubes.
- Melt the fat in a frying pan. Fry the onion and garlic in large quantities.
- Transfer the aromatic roast into a bowl with minced meat. Mix it as thoroughly as possible.
- Place the minced meat back into the pan with the fat and fry over low heat until done. If necessary, you can add a little water or broth to it and simmer. The main thing is that it does not remain raw.
Pies with meat filling are an excellent option for a hearty snack. Moreover, such a dish is quite capable of replacing lunch or dinner.
Filling for fish pies
- boiled fish – 0.5 kg;
- onions – 0.25 kg;
- chicken egg – 2 pcs.;
- vegetable oil - as much as needed;
- butter – 40 g;
- salt, pepper - to taste.
Cooking method:
- Cut the fish into fillets and add a small amount of water.
- Bring the water to a boil. Add some salt. Cook the fish over low heat, covered, for 20 minutes. Remove from the broth and cool. During this time, it should also have time to dry.
- Peel the onions and cut them into thin half rings. Fry until golden brown in heated vegetable oil.
- Boil the eggs hard. After cooling, peel and cut into small cubes.
- Cut the cooled fish into medium-sized pieces.
- Mix fish, eggs and onion.
- Add salt and pepper and melted butter. Stir.
The filling for this recipe turns out tender and satisfying. Its taste harmoniously combines with the taste of pie dough. If you don’t want to bother with cooking fish, you can replace it with canned fish. The taste, of course, will be different, but no less pleasant.
Filling for potato and mushroom pies
- potatoes – 0.5 kg;
- fresh champignons – 0.5 kg;
- onions – 100 g;
- sour cream – 0.2 l;
- butter or margarine - as needed;
- salt, pepper - to taste.
Cooking method:
- Boil the potatoes in their skins, cool and peel. Scroll through a meat grinder or grind using a blender. Add 100 ml of sour cream and mix thoroughly.
- Remove the skins from the bulbs. Cut the onion into small cubes.
- Wash and pat the mushrooms dry with a napkin. Cut them into thin slices.
- Melt butter or margarine in a frying pan. Fry the onion in it until golden brown.
- Add the mushrooms and fry them until excess moisture has evaporated from the pan.
- Season with salt and pepper, pour in the remaining sour cream and simmer for 5–10 minutes.
- Mix mashed potatoes with mushrooms.
The mushroom and potato filling is tender, juicy and aromatic. Despite the fact that its preparation takes a lot of time, many people prefer this option.
Egg filling with rice and green onions
- rice – 0.2 kg;
- chicken egg – 4 pcs.;
- green onions – 100 g;
- butter – 40 g;
- salt, spices - to taste.
Cooking method:
- Sort and rinse the rice. Fill it with water and bring to a boil. Add salt and cook until done. A few minutes before cooking, add oil to the rice and stir. Leave the cooked rice covered for at least 15–20 minutes.
- Boil and peel the eggs. Cut them into cubes, maybe not too large.
- Wash and dry the onions. Cut it finely.
- Mix eggs with rice and green onions.
Eating pies stuffed with eggs, rice and green onions, it’s hard not to remember summer. Despite the fact that it does not contain fish or meat, it turns out to be very satisfying and is liked by almost everyone.
Pies stuffed with peas
- dried peas – 0.2 kg;
- onions – 100 g;
- butter or vegetable oil - as needed;
- salt, pepper - to taste.
Cooking method:
- Soak the peas in cold water in advance, otherwise you will have to cook them for too long.
- Boil the peas in salted water until they become completely soft.
- Puree the peas using a blender.
- Finely chop the peeled onion and fry it until golden brown.
- Mix the onions with pea puree - it will give it juiciness.
Pies with pea filling are not inferior in taste to their counterparts filled with potatoes, but they are made less frequently. There is only one reason: pea puree takes much longer to prepare than potato puree.
Filling for apple pies
- apples – 1 kg;
- sugar – 100 g;
- butter – 50 g.
Cooking method:
- Wash the apples and dry them with a napkin. Cut the core out of the fruit. If you want the filling to be tender, remove the peel.
- Cut the apple pulp into small cubes.
- Melt the butter and add the sliced apples.
- Fry the apples in butter for 5 minutes. Add sugar and continue frying for another 5 minutes. If you find the filling too thin, continue frying the fruit for some more time until it thickens sufficiently.
Many people like the sweet and sour apple filling in pies. This filler option is one of the most popular, especially among children. This pastry goes well with tea, cocoa, and coffee.
Filling for cottage cheese pies
- cottage cheese – 0.6 kg;
- egg yolks – 2 pcs.;
- butter – 100 g;
- sugar – 100 g.
Cooking method;
- Melt the butter, mix with sugar and let cool.
- Separate the yolks from the whites, beat with a whisk and combine with the butter.
- Rub the cottage cheese through a sieve and mix with the resulting mass.
Before filling the pies with the curd mixture, cool it in the refrigerator.
Filling for berry pies
- fresh berries (currants, strawberries, raspberries) – 0.5 kg;
- sugar – 0.2 kg;
- starch – 100 g.
Cooking method:
- Wash the berries. Place them on a kitchen towel and wait for them to dry. Cut the strawberries into several pieces.
- Mix all the berries, add sugar and stir so that the granulated sugar is distributed evenly.
- The pies should be filled with berry filling immediately after it is prepared. Before wrapping the dough, sprinkle the berry mix with starch.
Pies with berry filling turn out different every time, but always very tasty. This is a very pleasant dessert that goes well with tea, milk, and cocoa.
Cottage cheese filling with raisins and candied fruits
- cottage cheese – 0.5 kg;
- raisins – 0.2 kg;
- sugar – 100 g;
- cream – 50 ml;
- vanilla sugar – 5 g;
- candied fruits – 50 g.
Cooking method:
- Place the cottage cheese in a blender bowl, pour in the cream and add both types of sugar. Beat until smooth.
- Pour boiling water over the raisins and leave for 10 minutes.
- Drain the water, mix the raisins with the curd mass.
- Add candied fruits and stir again. Make sure that the raisins and candied fruits are distributed evenly in the curd mass.
If your children do not like cottage cheese and categorically refuse it, bake them pies with filling made according to this recipe. They will almost certainly ask you to make such sweet pastries again and again.
Pumpkin filling
- pumpkin (pulp) – 0.5 kg;
- sugar – 60 g;
- butter – 60 g.
Cooking method:
- Cut the pumpkin into small pieces, add water and boil until soft.
- Drain the water and grind the pumpkin in a blender.
- Melt the butter and pour into the pumpkin puree.
- Add sugar.
- Mix everything using a blender.
This healthy filling is good to make in late autumn, when the berries have already dried, but you still want sweet pies. To give the filling an even more pleasant aroma, you can add a little orange or lemon zest to it.
Walnut and poppy seed filling
- poppy – 0.2 kg;
- sugar – 80 g;
- honey – 40 ml;
- walnut kernels – 80 g.
Cooking method:
- Chop the nuts into fine crumbs with a knife.
- Mix with sugar and melted honey.
- Steam the poppy seeds. To do this, pour boiling water over it and leave for half an hour. Keep in mind that for the amount of poppy seeds indicated in the recipe, you will need quite a lot of water, since poppy seeds swell a lot.
- Mix the poppy seeds with the remaining ingredients and use as a filling.
Poppy seed pies have a unique taste. Other baking options cannot replace this unusual dish.
Filling for cheese pies
- hard cheese – 0.25 kg;
- chicken egg – 2 pcs.;
- fresh herbs – 50 g;
- sour cream – 20 ml.
Cooking method:
- Grind the cheese on a grater with large holes.
- Finely chop the greens with a knife.
- Boil hard-boiled eggs. Cool and peel. Grate coarsely.
- Mix cheese with eggs and herbs, adding a spoonful of sour cream or mayonnaise.
Pies with cheese filling cannot be called familiar, but their taste is actually not so exotic. Even those who are wary of culinary experiments will surely like it.
Banana filling
- bananas – 0.5 kg;
- vanilla sugar – 5 g;
- sugar – 60 g;
- lemon juice – 5 ml.
Cooking method:
- Peel the bananas and mash with a fork.
- Add regular and vanilla sugar, pour in lemon juice.
- Beat with a blender.
Banana filled pies should only be served fresh and hot. Otherwise, the filler will have a sour taste, and its color will no longer be delicate and seductive.
Filling for dried apricot pies
- dried apricots – 0.25 kg;
- sugar – 50 g.
Cooking method:
- Pour boiling water over the dried apricots and leave for 20 minutes.
- Drain the water and squeeze out the dried fruits.
- Cut the dried apricots into small pieces, add sugar and stir.
Using the same principle, you can prepare fillings for pies from other dried fruits, but you need to add less sugar to raisins and, on the contrary, more to prunes. Baking with dried apricots and other dried fruits works well in the cold season, when fresh fruits and berries are less available.
Custard filling
- milk – 0.5 l;
- flour – 40 g;
- sugar – 0.2 kg;
- chicken egg – 2 pcs.;
- vanilla sugar – 5 g.
Cooking method:
- Mix vanilla sugar with regular sugar.
- Beat sugar with eggs.
- Add flour and continue whisking until mixture is smooth.
- Place the container with the resulting mixture in a water bath and heat it up slightly.
- Pour in milk in a thin stream, constantly whisking the mixture.
- Continue to keep the cream in a water bath or over very low heat, whisking until it starts to make squelching sounds.
- Remove the cream from the heat and cool.
You are unlikely to be able to fill the pies with warm custard: it will spread over the sheet of dough, so it will be difficult to wrap it. Therefore, the cream needs to be cooled very much. Some housewives even divide the cream into small portions and freeze them; the resulting pieces are wrapped in dough; when baked, the cream thaws and acquires its characteristic consistency.
The filling for pies can be a variety of products. Having some culinary experience and imagination, you can come up with a recipe based on the ingredients that are in the refrigerator. The pies are so versatile that they can be baked with almost any filling.
Fillings for savory pies - from meat, fish, mushrooms and vegetables
In a successful pie, everything will be delicious - both the soft, airy dough and the filling. If the filling is unsuccessful, it turns out dry or too liquid, under-salted, it will ruin the whole thing, and all the work will be in vain. There are several win-win recipes for savory fillings, simple and tasty, but first, a little about the rules for preparing the filling for savory pies and pies.
Unsweetened pie fillings - preparation rules
Let's start with the test. For unsweetened pies, it is prepared with less eggs and butter and kneaded quite steeply - then the pie will have a lot of filling and a thin, dryish crust. If the dough is made for a fish pie or for a pie filled with vegetables, then vegetable oil is added to it, beef or pork lard is added to the dough for a meat pie, and poultry pies are especially successful if butter or ghee is added to the dough.
Now about the filling. Closed pies are usually filled with meat, poultry, fish (fried or raw), mushrooms, rice, and eggs. But the vegetable filling - cabbage, potatoes with onions, pumpkin - is great for open and lattice pies - it is more moist and will not dry out at high temperatures. It is recommended to slightly add salt to any filling, then in combination with the dough the taste will be very harmonious. If there is not enough salt in the filling, the pies will seem bland.
Unsweetened pie fillings - recipes
Boiled meat filling. Boil the meat until half cooked, cut into small pieces. Pieces of meat are fried in lard with onions, finely chopped with a knife, seasoned with salt, pepper, and nutmeg. You can add boiled eggs and a couple of tablespoons of meat broth. You should not pass boiled meat through a meat grinder - this will make the filling dry, the dough underneath will be wet, and the meat will lose both taste and aroma.
Minced meat filling. The minced meat is mixed with fried onions, fried all together in a frying pan, seasoned with salt, herbs, and boiled eggs. To prevent the filling from being dry, sauce, broth or cream must be added to it.
Stuffed with fish and rice. Cut the fish fillet into pieces and simmer in a small amount of water and oil. Chop the finished fish with a knife, mix with boiled rice, herbs, add salt, pepper, and white sauce.
Raw fish filling. Any fish fillet is cut into small pieces, mixed with chopped onion, raw egg, salt, pepper and mashed with a masher. The layer of such filling should be thin.
Filling with cereals. Rice and millet for the filling can be cooked in milk, buckwheat in water and mixed with fried onions, eggs, and mushrooms. Pumpkin or cottage cheese is added to the millet filling. Any porridge for filling should be crumbly.
Mushroom filling. Fresh mushrooms are cut into slices, boiled, and fried in oil. Mix with onion, add salt, pepper, a little flour and water. Bring to a boil with constant stirring, add herbs and allow the filling to cool. If the mushrooms are dried, they need to be soaked, boiled, and fried with onions and buckwheat.
Cabbage filling. Fresh cabbage is chopped, salted, and allowed to stand for at least an hour. Then squeeze lightly, add butter, eggs and fill the pies. You can stew the cabbage a little in oil with onions, add tomato or tomatoes. The sauerkraut is squeezed out, finely chopped, stewed a little and fried onions or mushrooms are added.
Stuffed with liver and potatoes. The liver is fried in oil with onions and carrots. Passed through a meat grinder along with vegetables, mixed with mashed potatoes. Salt and pepper are added.
As you can see, the filling for pies can be made from almost any product. For Sunday lunch, make a large pie and a couple of trays of smaller pies to go with it. Then the issue of school breakfasts and snacks at work will be resolved for the whole week.
Lush golden brown pies made with yeast dough are an integral part of any family gatherings. There are a huge number of cooking options in Russian cuisine. To a greater extent, the success of preparing any version is determined by the condition of the dough, but the filling also plays an important role.
For sweet yeast pies, a variety of fruits, berries, cottage cheese, raisins, prunes, and pumpkin are used. For the salty version, the most popular are fish, meat, eggs, and mushrooms. For a special occasion, you can make puff pastry pies, which can also be sweet or savory. More on this later.
Yeast dough pies with a sweet filling are loved by everyone without exception: both adults and children. This is a great option for a family evening tea party, for an afternoon snack, or for visiting guests. Let's consider several options for interesting and sweet fillings.
The filling with lingonberries and apple has an interesting sweet and sour taste. It will require:
- large-sized sweet apples – 2 pieces;
- lingonberries - one glass of standard sizes;
- sugar or granulated sugar - 4 tablespoons;
- potato starch - 2 tablespoons;
- a little cinnamon - optional.
Preparation:
The filling with cottage cheese, complemented with candied fruits, has a very delicate and airy taste, and the pies will be very rich and satisfying. To prepare you need:
- cottage cheese 9% fat (necessarily not liquid) – 500 grams;
- sugar or granulated sugar - 5 tablespoons;
- salt – 1 small pinch;
- vanilla sugar – 1 teaspoon;
- chicken eggs - 1 piece;
- candied fruits – 2 tablespoons;
- semolina is added in small quantities.
Preparation:
- Place the cottage cheese in any container and add sugar and vanilla sugar to it. To stir thoroughly;
- Beat the egg a little in a separate container with a fork and add to the cottage cheese. Mix the mixture very well;
- Add a pinch of salt and the required amount of candied fruits;
- If the resulting curd filling has a very thick consistency, then it is worth adding another chicken egg. If, on the contrary, it is too liquid, then you will need to use semolina.
Since ancient times, the filling with poppy seeds and raisins has been very popular. To prepare it you will need:
- poppy – 300 grams;
- sugar – 100 grams;
- breadcrumbs - 1 tablespoon;
- raisins – 50 grams;
- purified water – 200 ml;
- lemon zest - a small amount at personal discretion.
Direct preparation of poppy seed filling:
- Grind poppy seeds in a blender;
- Add ground lemon zest to it;
- Add the required amount of sugar and breadcrumbs;
- Pour 200 ml of purified water over all this and put on fire at minimum intensity;
- Cook for as long as necessary for the mixture to thicken.
The filling, made from pumpkin and prunes, is a somewhat unusual option. But it is extremely suitable for pies made from yeast dough. To prepare you will need:
- ripened pumpkin – 1000 grams;
- butter – 100 grams;
- prunes – 35 pieces;
- medium fat cream – 250 ml;
- sugar - amount at personal discretion.
Cooking steps:
- Peel and seed the pumpkin and then cut into small cubes;
- Pour prunes with water brought to boiling temperature for 20 minutes. Then wash it thoroughly in cold water, dry it and cut it into small pieces;
- Take a saucepan with a double bottom and melt the given amount of butter in it, then add the pumpkin to it and simmer a little until the cubes are soft;
- Then cool the stewed vegetable a little and grind through a sieve;
- Add prunes, sugar and cream. Mix thoroughly, cool and start preparing the pies.
From sweet to salty
Pies with salty filling are good as an appetizer, a complement to lunch, or a simple snack. We will consider recipes for salty fillings for fried and baked pies made from yeast dough below.
The most common and beloved by all is the meat filling, the pies with which turn out to be very aromatic and tasty. To prepare you need:
- meat (pork) – 250 grams;
- meat (beef) – 250 grams;
- onion – 1 large head;
- garlic – 1 clove;
- fresh parsley - 1 small bunch;
- table salt – 1 pinch;
- ground black pepper – 1 pinch;
- pork fat – 100 grams.
Preparation:
The fish filling has a special taste that cannot be replaced by anything. To prepare it you need:
- any fish, pre-boiled – 500 grams;
- onions – 3 medium-sized heads;
- fresh chicken eggs, pre-boiled - 2 pieces;
- butter – 30 grams;
- vegetable oil – 100 ml;
- table salt – 1 pinch;
- seasonings - as desired and to taste.
Cooking process:
The mushroom filling, supplemented with cabbage, is suitable for those who like various experiments and extraordinary solutions. It will require the following list of components:
Preparing the filling:
- The mushrooms must be washed well, peeled and washed again, and then cut into thin slices;
- Place the frying pan on the stove, treat with vegetable oil and lay out the prepared champignons;
- Fry until golden brown, then cover the pan and simmer the mushrooms for some more time;
- Cut white cabbage into thin strips, place in a saucepan, add salt, add water and simmer on the stove for 30 minutes;
- Then cool the finished vegetable and mix with mushrooms;
- Add pre-melted margarine to the filling, add salt and the necessary spices. Mix everything thoroughly.
Recipes for delicious fillings for puff pastry pies
Puff pastry is an excellent base for any pies. It looks great and tastes amazing.
The filling of rice, chicken and eggs is very suitable for this type of dough, giving a very delicate taste to the dish. To prepare you will need:
- chicken fillet – 500 grams;
- rice – 200 grams;
- chicken eggs - 3 pieces;
- table salt – 1 small pinch;
- spices and seasonings - at personal discretion.
Preparing the chicken filling:
As a sweet filling for puff yeast dough, you can use a filling made from curd mass, supplemented with sweet candied fruits and raisins. Here you will need:
- minimum fat cottage cheese – 500 grams;
- raisins – 200 grams;
- granulated sugar – 200 grams;
- vanillin - 1 sachet of standard sizes;
- candied fruits – 50 grams.
Preparation stages:
- When baking pies with filling, the maximum temperature in the oven should be 180ºC.
- If you need to add an unusual nutty flavor to your baked goods, you can treat the baking sheet with chopped (ground) nuts.
- To prevent the sweet filling from leaking out (for example, when using berries), it is worth adding starch, which will make it thicker.
- After the pies are formed, you need to place them on a baking sheet, pre-greased with vegetable oil and slightly heated in the oven.
Yeast dough pies with any filling can be an excellent treat for any table: both family and holiday. Therefore, you should definitely learn how to prepare them and delight your loved ones with a variety of baked goods.
There are more additional ideas for delicious fillings for pies in this video.
27/05/2019
What is more important - the dough or the filling? Let's avoid arguments, but at the same time learn how to prepare such amazing fillings that no one will doubt the correct answer to this question!
Do you think pies are delicious, but banal? Do you think there’s not much room for improvement in this matter? Do you think that you have mastered a couple of recipes and completed your personal minimum task? You are wrong many times! Pies are art. You can cook pies for a month and not repeat yourself, not fall into monotony, not slide into…. Don't believe me? But in vain! Look, here's a topic for you - filling for pies: 15 sweet and the same number of savory fillings - consider the plan for the next 30 days already ready. And if you also include different types of dough in it... In general, you are guaranteed pie heaven!
15 savory pie fillings
1. Mushrooms
Simple champignons, royal white mushrooms, playful honey mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point is that you need to understand that mushrooms must already be fully cooked before being wrapped in dough (with the exception, of course, of those types 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, and meat.
2. Meat, sausage, ham, boiled pork
If you simply stuff meat into the dough, you are unlikely to get tasty pies, no matter how expensive the original product is. But if you mix it with cheese or fried onions, eggs and herbs, add bell peppers or a little cauliflower, it will turn out very good!
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 is almost the same classic. In general, it is quite possible to mix any type of meat with any vegetables and cheeses, and it will be great. The main thing is not to be afraid of experiments.
Don’t 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, and cereals.
3 eggs
The most common hard-boiled eggs can be chopped into cubes and mixed with fried onions, salt and pepper. Nothing extra, but how delicious it turns out! Surprisingly, this filling for pies subtly smells of mushrooms.
Eggs go well with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, and herbs.
4. Liver
Who doesn't love liver pies? Everyone loves liver pies! Yes, sometimes there is a disdainful attitude towards this filling, however, most often it is only due to the fact that in industrial conditions the liver comes out of low quality and of a suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, and liver are well washed and thoroughly cleaned, the filling will be amazing.
And don’t be greedy - add lots and lots of fried onions: it will be juicy and aromatic!
5. Potatoes
Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and aromatic - in general, the number one filling for pies! Baked goods with such a center turn out tender, soft, do not go stale for a long time and remain 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, and broccoli to the mashed potatoes.
6. Stewed cabbage
Regular white cabbage is wonderful in pies! Cut into thin strips, fry and simmer, add salt and pepper. Actually, science is not complicated. If you want a more interesting option, try adding tomato paste, fried onions or carrots, and some finely chopped prunes to the filling.
For a more luxurious option, make sautéed cabbage with sautéed bacon, smoked sausage or ham.
7. Sauerkraut
Sauerkraut is often looked down upon as a simple product, and rightly so! After washing it and stewing it in vegetable oil, mix the mixture with a boiled egg and lingonberries - you have an incredibly aromatic, interesting-tasting, amazing filling, non-standard, original and healthy.
Pies with sauerkraut are, of course, not an elegant haute cuisine dish, however, simple food often turns out much tastier than any restaurant delicacy, don’t forget this. And don't neglect the sauerkraut!
8. Fish
No, no, we’re not talking about salmon and trout, although, of course, they are wonderful in pies. Let's take a completely budget hake or a slightly fattier mackerel, boil it and disassemble it into “spare parts” - separate bones, separate fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or thick cream - and that’s it, you can make pies!
Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes won’t hurt at all, you know.
9. Canned fish
Don’t have a couple of fish in the freezer, but want pies with fish filling? No problem, take the canned food out of the pantry, drain the oil, mix the sardinella sardines with a boiled egg and fried onions and get an excellent filling. Budgetary, but at the same time quite worthy.
10. Peas
It's simple - thick pea puree inside, garlic sauce outside. Nothing complicated, not a single expensive product, but what an incredibly beautiful and incredibly wonderful result!
11. Greens, spinach
Of course, if you are a special fan of various herbs, simply chop the greens, spinach, sorrel, pour boiling water over them and, after mixing everything with a couple of tablespoons of vegetable oil and salt, stick 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 incredibly 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 mind-blowing. The best option is to mix it with caramelized onions, and it is not necessary to take high-quality Russian or expensive cheddar as a base; ordinary processed cheese is also quite suitable.
In addition to onions, cheese is combined with eggs, ham, sausage, and 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 with the company.
13. Rice
Not, of course, not alone - rice itself is quite boring and banal. But if you add finely chopped green onions to it, chop a couple of chicken eggs with a rustic orange yolk, and sprinkle the whole thing with black aromatic pepper... this will be the filling! Toppings for everyone!
If desired, eggs can be replaced or supplemented with boiled meat, liver, and canned fish.
14. Beans
Yes, beans are an excellent filling for pies. If this product itself 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. We’re not talking about that now, but you can tick it off in your mind.
15. Buckwheat
Uh-huh, completely unconventional. But very, very tasty! Buckwheat porridge should be mixed with finely chopped hard-boiled eggs, seasoned with a spoon of vegetable oil, salt, pepper and herbs. A great option for filling pies!
If you have the time and desire, eggs can easily be replaced with boiled liver and twisted through a meat grinder (oh, how fragrant!) or meat (oh, how satisfying!).
And by the way, here’s another unexpected ingredient for you - pickled cucumber (preferably a barrel one). Not with meat and liver, but with an egg - amazingly delicious! You'll be stunned.
15 sweet fillings for pies
1. Cottage cheese
One of the most common filling options for pies. Cottage cheese gives softness to the finished baked goods - it imparts its own moisture to the dough, making the products 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 fermented milk mass should be mixed with a chicken egg or yolk - this way the filling will be solid and will not spill out of the pie.
2. Jam, jam, marmalade
It is only at first glance that it seems that hiding jam in a pie is a matter of a couple of movements. In fact, preparing such products requires a certain skill and skill. Considering that the consistency of preserves and jams is usually thinner than standard fillings, it is necessary to further 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 the jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, during molding you will have to tinker to keep the jam in the dough.
If the filling is very liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.
3. Fresh apples
Oh, how apple pies smell! It seems that there is no more beautiful aroma than the thick smell of Antonovka, stretching like a viscous trail throughout the apartment...
You can put a large piece of 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 will 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, and apricots. Completely unfamiliar to us, but a very interesting and worthwhile option - apples with ginger. Those who like to experiment can try mixing apples with grated carrots.
4. Currant
Currants on their own inside pies are certainly delicious, however, this berry reveals itself best 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. Lovely juicy filling, fresh, summery and delicious.
A special “zest” is to add finely chopped mint leaves to the filling for currant pies. Amazing!
3. Strawberry
In the process of baking or frying pies, strawberries will give a lot of juice, so before hiding the berries in the dough, you must mix them with starch. For the same reason, you should choose small strawberries rather than 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! The result is 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 you can grind them into minced meat using a meat grinder or blender, or chop them finely by hand. As a result, you will get a plastic mass that can be formed into balls and easily wrapped in dough.
If desired, you can add coconut, orange or lemon zest, fresh apple, and nuts to the dried fruit filling.
6. Nuts
Come on, inspect the pantry cabinets - there are probably some nuts lying around there. Did you find any walnuts? Great. Have some hazelnuts? Great. Have you taken the almonds out of the bins? Overall great. We put all this wealth into a blender bowl, fill it with hot and thick sugar syrup and get an excellent filling for pies. True, with one “but”.
The nut mass itself is, of course, unusually tasty and rich, however, it is quite heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. This mixture goes well with cottage cheese, grated apple, whipped egg whites, and honey. In addition, the nut filling for pies can be flavored with bright-tasting alcohol, lemon zest, or cinnamon.
7. Poppy
Poppy filling for pies is a luxury, nothing less! 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 - you're done, you can make pies.
The poppy seed filling goes well with chopped nuts, raisins, and dried apricots. In addition, it can be combined with curd, apple, and nut fillings.
8. Bananas
A completely non-standard option, not usual for our latitudes, nevertheless, it has the right, if not to a full-fledged existence, then at least to periodic visits to your home.
It is typical that after baking, sweet and often even cloying bananas acquire a persistent sourish taste, so this is worth taking 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 slices, and then chopped into cubes. If desired, they can be sprinkled with vanilla sugar or mixed with natural vanilla.
Banana pies are best served warm - after cooling, the sour taste intensifies and the filling darkens.
9. Cherry
Cherry is one of the classic filling options for pies. This berry produces very bright-tasting, aromatic baked goods. To prevent juice from leaking out of the products, starch must be added to the filling.
The cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for half a kilo of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).
When forming pies, you should pay special attention to carefully sealing the edges of the dough - when cooked, cherries release a lot of juice, which tends 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 - peel, remove the core, cut into pieces. Pear goes perfectly with vanilla. A very, very worthy option is pear with coffee (ground, a little, just for flavor). Nuts, poppy seeds, and coconut flakes will help you further diversify the pear filling.
11. Plums
Very autumn filling! Plum pies smell of the last warmth, October tartness and the caress of rare sun rays.
To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the pit and cut into small pieces. Be sure to add a little cinnamon and sugar to the plums.
12. Custard
Tender, affectionate, velvety - this is about pies with custard! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just prepare it in a thicker version than usual - solely for the convenience of forming pies. If you don't want to make the custard plainer in taste (due to additional flour or starch), you can cook regular custard and then freeze it in ice cube trays: such cubes are easier to hide in the dough than a liquid mass.
Don’t be greedy and add a little chopped almonds to the custard - the pies will turn out incredibly 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 is worth fighting your stereotypes and just resolutely taking a step towards the unknown.
Before hiding the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer it in butter (be careful not to overdo it - the sorrel can quickly turn into a mushy puree). You should 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 lay out the sorrel, sprinkle sugar on top again, then cover with the dough.
Try making pies filled with sorrel on curd dough - it will not “overwhelm” its taste like, for example, yeast dough, but, on the contrary, will highlight it to its advantage.
14. Condensed milk
Slaaaadco! Maybe even too sweet, but when it comes to pies, any sensible thoughts must fade into the background and give way to pleasure.
Unfortunately, only boiled condensed milk is suitable as a filling - ordinary white, standard and most familiar, it simply will not stay inside the dough, and it will run away at the molding stage, never reaching the frying pan.
If desired, condensed milk can be mixed with crushed cookies (any of your choice - from the pretentious “Savoiardi” to the budget “Zoological”.
15. Chocolate and candy
Oh, how much kids love this pie filling! Place a piece of chocolate (black, milk, white) on a piece of dough, cover and seal. As easy as pie!
It’s very, very good to add berries to this option - strawberries, raspberries, and currants go well with chocolate. For those who are older, you can sprinkle a little instant coffee on the filling.
Of course, there is no need to talk about any sophistication or usefulness in the case of candy filling, however, try saying the expression “pies with candy” in front of your children - when you see how the eyes of your boys and girls light up, you will cast away all doubts. “Korovka”, any toffee, chocolate bars and even caramels - pies with sweets turn out crazy delicious!
Well, are you ready to start a marathon of making pies with a variety of fillings? Get inspired, charge yourself with positivity, get ideas and share your favorite options in the comments. Delicious pies to you!
