Lush ruddy pies on yeast dough is an integral part of any family gatherings. In Russian cuisine there is a huge number of cooking options. To a greater degree, the state of the dough tells about the success of cooking of any variant, but the filling also plays an important role.
For sweet yeast pies, various fruits, berries, cottage cheese, raisins, prunes, and pumpkin are used. For the salty version of the most popular fish, meat, eggs, mushrooms. For a special occasion, puff pastry yeast dough can be made, which can also be sweet and salty. Further more about this.
Recipes for sweet fillings for pies
Yeast dough pastry with sweet filling is loved by everyone without exception: both adults and children. This is a great option for a family evening tea, for a daytime snack or for the arrival of guests. Consider several options for interesting and sweet fillings.
Stuffing with lingonberries and apple has an interesting sweet-sour taste. It will require:
- large size sweet apples - 2 pieces;
- lingonberries - one glass of standard sizes;
- sugar or granulated sugar - 4 tablespoons;
- potato starch - 2 tablespoons;
- some cinnamon - optional.
Cooking:
- Apples should be thoroughly washed and dried, peeled and cut into small cubes;
- Add lingonberries to apples;
- Then pour sugar and starch;
- If desired, add a small amount of cinnamon;
- Thoroughly mix the resulting aromatic composition and begin to work with the dough.
The filling with cottage cheese, complemented by candied fruits, has a very delicate and airy taste, and besides, the patties will be very rich and satisfying. To prepare you need:
- 9% fat cottage cheese (not necessarily liquid) - 500 grams;
- sugar or granulated sugar - 5 tablespoons;
- salt - 1 small pinch;
- vanilla sugar - 1 tsp;
- chicken eggs - 1 piece;
- candied fruit - 2 tablespoons;
- semolina is added in a small amount.
Cooking:
- Put the cottage cheese in any container and add sugar, vanilla sugar to it. To stir thoroughly;
- Beat the egg a little in a separate container with a fork and send to the curd. Stir the mixture very well;
- Pour a pinch of salt and the necessary amount of candied fruits;
- In that case, if the resulting curd filling has a very thick consistency, then you should additionally add 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 is very popular. For its preparation will require:
- poppy - 300 grams;
- sugar - 100 grams;
- breadcrumbs - 1 tablespoon;
- raisins - 50 grams;
- purified water - 200 ml;
- lemon peel - a small amount at the personal discretion.
Direct cooking of poppy filling:
- Mack grind in a blender;
- Add ground lemon zest to it;
- Pour out the required amount of sugar and breadcrumbs;
- Pour all this with 200 ml of purified water and put on the fire of minimal intensity;
- Boil as much time as necessary to thicken the mixture.
Stuffing made from pumpkin and prunes is a somewhat unusual option. But it is extremely suitable for yeast dough pies. For cooking you will need:
- ripe pumpkin - 1000 grams;
- butter - 100 grams;
- prunes - 35 pieces;
- medium-fat cream - 250 ml;
- sugar - the amount of personal discretion.
Stages of cooking:
- Peel the pumpkin and seeds, and then cut into small cubes;
- Prune pour water, brought to a boiling point for 20 minutes. Then, thoroughly wash it in cold water, dry and cut into small pieces;
- Take a double-bottomed saucepan and melt a specified amount of butter in it, then add a pumpkin to it and stew for a little until the dice are soft;
- Then cool the stewed vegetable slightly and grind through a sieve;
- Add prunes, sugar and cream. Stir thoroughly, cool and start cooking pies.
From sweet to salty
Salty patties are well-suited as a snack, as an addition to lunch and as a snack. The recipes for salty toppings for fried and baked yeast dough pies are discussed below.
The most common and beloved by everyone is the meat filling, the cakes with which turn out to be very fragrant and tasty. To prepare you need:
- meat (pork) - 250 grams;
- meat (beef) - 250 grams;
- onions - 1 large-sized head;
- garlic - 1 clove;
- fresh parsley - 1 small bunch;
- table salt - 1 pinch;
- ground black pepper - 1 pinch;
- pork fat - 100 grams.
Cooking:
- Pork and beef meat should be very well washed in cool water, and then grind with a meat grinder;
- Onions free from husks, washed, dried and cut into small cubes;
- Garlic clove clean, chop with a sharp knife;
- Place the pan on the stove, grease it with pork fat and heat it very well. Put the prepared garlic and onions. Fry until a characteristic golden hue;
- Wash the parsley, dry well, chop thoroughly and add to the meat;
- Add the roasted vegetables, season with salt and pepper, and then mix the mixture very well;
- In the event that the composition has a very thick texture, you can add a small amount of broth or plain water.
Fish stuffing has a special taste, which can not be replaced by anything. For its preparation it is necessary:
- any fish previously boiled - 500 grams;
- onions - 3 medium sized heads;
- chicken eggs, previously boiled - 2 pieces;
- butter - 30 grams;
- vegetable oil - 100 ml;
- table salt - 1 pinch;
- seasonings - at will and taste.
Cooking process:
- First of all, it is necessary to prepare the fish: carefully separate it from the bone and divide it into pieces of medium size;
- Onions free from husks, washed, dried and cut into thin half-rings;
- Put the pan on the stove, pour vegetable oil and fry the onion there until a characteristic golden tint appears;
- Remove the shells from boiled chicken eggs and cut them into small cubes;
- Melt butter and send to prepared fish;
- Also there should be sent the fried onions, eggs, spices, table salt;
- Mix well the mixture.
The stuffing of mushrooms, supplemented with cabbage, is suitable for lovers of various experiments and creative solutions. It will require the following list of components:
- champignons - 400 grams;
- white cabbage - 300 grams;
- sour cream 15% fat - 100 ml;
- vegetable oil - 50 ml;
- margarine - 50 grams;
- table salt - 1 pinch;
- spices - at its discretion.
Prepare the filling:
- Mushrooms must be well washed, cleaned and rinsed again, and then cut into thin plates;
- Place the pan on the stove, process with vegetable oil and lay out the prepared champignons;
- Fry until golden brown, then cover the pan and simmer the mushrooms for some time;
- White cabbage cut into thin strips, put 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 to the stuffing pre-melted margarine, add salt and the right spices. Mix everything thoroughly.
Recipes delicious toppings for puff pastry made from yeast dough
Puff yeast dough is an excellent basis for any pies. She looks great, and her taste is amazing.
Very suitable for this type of dough stuffing of rice, chicken and eggs, giving a very delicate taste to the dish. For cooking 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.
Chicken stuffing preparation:
- Boil chicken meat on the stove in lightly salted water;
- Boil rice until cooked;
- Eggs also need to be boiled;
- After the boiled fillet has cooled it is necessary to chop it in the form of small cubes;
- Remove eggs from the shell and also cut into small cubes;
- Combine eggs and fillets in a joint container, add boiled rice and mix well the mass;
- Season the resulting mass with the necessary spices and lightly salt it.
As a sweet filling puff yeast dough, you can use a curd filling 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 bag of standard sizes;
- candied fruit - 50 grams.
Stages of preparation:
- Put the cottage cheese in the bowl of the blender and beat until air mass is formed;
- Rinse the raisins thoroughly under running water, and then pour boiling water and leave for 10 minutes to stew;
- Then drain the water from the raisins and dry well;
- Put prepared raisins into cottage cheese, add vanilla, granulated sugar and candied fruits;
- Thoroughly mix everything.
Tips to help culinary
- When baking pies with filling, the maximum temperature in the oven should be 180ºะก.
- If you need to add baking an unusual nutty taste, you can process a baking tray with chopped (ground) nuts.
- To ensure that the sweet filling does not leak out (for example, when using berries), it is worth adding starch, which will make it thicker.
- After the patties have been formed, it is necessary to spread them on a baking tray pre-oiled 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 festive. Therefore, you should definitely learn their cooking and delight your loved ones with a variety of pastries.
There are additional ideas of delicious pie fillings in this video.
