Step-by-step recipe for a pie with meat and potatoes in the oven. Pie with meat and potatoes Pie with meat and potatoes in the oven

The aroma of delicious baked goods fills the house with special comfort. I often bake cookies or cakes, but somehow it didn’t work out with savory baked goods. It always seemed too difficult to bake a delicious meat and potato pie. But a friend suggested the recipe - it turned out to be very simple and the pie turned out excellent the first time.

Recipe for a quick meat and potato pie

Kitchen appliances and utensils: 2 bowls, knife, board, rolling pin, baking sheet, oven.

Ingredients

How to choose the right ingredients

To ensure that your meat and potato pie turns out great, be sure to ensure the freshness and quality of the ingredients. For the dough, take premium wheat flour - with such flour the dough always succeeds. It's better to buy flour in packs. Products weighed by weight absorb a lot of moisture and will quickly spoil in your home.

For the filling, use potatoes rich in starch - they hold their shape well and do not fall apart during cooking. For the meat component, I used pork, but you can use whatever your family likes best. The main thing is that the meat is fresh and not too fatty. When buying it on the market, pay attention to the conditions in which the products are stored. Since meat spoils quickly, a refrigerator is a must.

Step-by-step preparation

1. Prepare the dough. Melt the margarine in a water bath.
2. Add a pinch of salt and soda to warm margarine, pour in the milk. Mix everything.
   
   
3. Add flour in several additions.
   
   
4. We form a soft and elastic lump.
   
   
5. Wrap the dough in cling film. Leave it at room temperature while preparing the filling.
   
   
6. Let's prepare the filling. Rinse the meat under cold water and dry with a paper towel.
   
   
7. Cut the fillet into small cubes.
   
   
8. Finely chop the onion and add it to the meat.
   
   
9. Cut the peeled potatoes into cubes.
   
   
10. Finely chop fresh dill and add to the rest of the ingredients.
    
    
11. Add salt, pepper and other seasonings at your discretion.
    
    
12. Cut the dough into two uneven parts.
    
    
13. Roll out most of it to a thickness of 3-5 mm.
    
    
14. We cover a baking sheet with parchment and transfer the workpiece.
    
    
15. Spread the filling onto the dough. Distribute, leaving 2 cm in a circle to form sides.
    
    
16. Roll out the second piece of dough to cover the pie. We pinch the edges.
    
    
17. To allow steam to escape, make a small hole in the center.
    
    
18. Brush the entire pie with egg. Sprinkle with sesame seeds.
    
    
19. Place in the oven for 50-60 minutes. Bake at 180 degrees.
    
    
20. Everything is ready when the dough is well browned. We give the pie time to cool and we can serve it.
    
    

How to decorate a pie

You might want to take this pie with you when you go to visit, or someone comes to visit you. Then the appearance of the finished dish should be no worse than its taste. To do this, you can make various leaves from the dough and decorate the top of the pie. Or cut part of the dough into strips and intertwine them together, forming the top.

When pinching the edges, try to tuck the dough inward each time, this way a very neat seam will form. And for a golden crust, brush the pie with beaten egg. The main thing is to cook with pleasure, and everything will turn out very beautifully.

What to serve with

A piece of such a pie can replace a whole lunch, since it combines bread, potatoes and meat. Make a light salad for it - this will be enough for a tasty meal. Also, such a pie will decorate any holiday table, as it has a very attractive appearance. The pie tastes best when it’s still warm, but it’s also very good cold. This dish is a great idea for a picnic, or when you need to take lunch to work.

Video recipe for making meat and potato pie

You can see how to quickly and easily make a meat and potato pie in this video. Such simple instructions will help you do everything correctly and bake a successful dish, even if you are taking it for the first time.

A pie with potatoes and meat in the oven will definitely please all members of your family, especially the male half. If you don't want to spend time making the dough or don't feel comfortable making it, there are several options. You can buy the preparation in the store and bake it. It also takes very little time to make the batter and cook. Or you can try baking, the dough in it is very soft and pleasant. And to keep the kitchen from getting hot, use a slow cooker. Even an inexperienced housewife can handle the preparation.

I hope you liked the recipe and you will prepare a fragrant and delicious pie in your kitchen. Perhaps you have your own secret to making meat and potato pie dough, or you prefer a different filling - write about it in the comments.

When it comes to pies, we all remember a meat and potato pie, with a unique crispy crust and juicy filling. This is exactly the kind of pie we will be making today!

Meat and potato pie is a universal dish, because you can serve it at the table for both lunch and dinner. And if you need to stock up on energy for the whole day, you can try a piece of pie at breakfast.

Despite its rather filling filling, the meat and potato pie turns out very juicy and tender, so there may be a situation where you and your family members won’t even notice that you’ve eaten the whole pie! And if you want to surprise your family with a new delicious dish, our potato and meat pie recipe was created just for this!

We decided to split our meat and potato pie recipe into two parts. In the first, we will prepare the dough for the pie, and in the second part, we will directly prepare this wonderful dish. If you already have the dough for the pie, then you can safely move on to the second part of the preparation, where we are preparing the filling for the pie.

Meat and potato pie recipe

by admin Published: April 20, 2014

• Exit: 8 persons
• Preparation: 20 minutes
• Cooking: 50 minutes
• Total: 1 hour 10 minutes

When it comes to pies, we all remember meat pie and...

Ingredients

• 1/2 pack
• 1 tbsp.
• 1 PC.
• 1/4 tsp.
• 1/4 tsp.
• 2.5 tbsp.
• 2 pcs.
• 2 pcs.
• 400 gr.
• 1 tsp

Instructions

1. We will prepare the dough for the meat and potato pie from the following ingredients: 1/2 pack of butter, 1 cup of cream, 1 egg, 1/4 teaspoon of soda and salt, 2.5 cups of flour.
2. Melt the butter over the fire and pour it into a convenient container in which you can knead the dough for the pie.
3. Add cream, salt, a pinch of baking soda and 1 egg. Mix all ingredients until they are completely dissolved and the mixture becomes homogeneous.
   
   
4. Gradually add flour and mix the future dough.
   
   
5. The result should be a soft but elastic dough that is ideal for making our meat and potato pie.
   
   
6. Divide the dough into 2 parts, wrap each half in cling film and leave the dough aside.
   
   
7. It's time to start preparing the filling for our pie. For this we will use beef, potatoes, onions and spices.
8. Peel the onion and start cutting it into small cubes. Try to chop the onion as finely as possible, as the tenderness of the pie filling and its taste will depend on this. You can find instructions on this on the pages of our website.
   
   
9. Cut the beef, which we will also use as a filling for the meat and potato pie, into small pieces. Again, try to cut the meat as finely as possible. Of course, you could use a meat grinder, but then you will get minced meat and the taste of the pie will be completely different.
   
   
10. It's time to cut the potatoes. To do this, first cut the potatoes into thin rings, then into strips and then into small cubes.
    
    
11. Mix the future pie filling in a separate container, add a little salt, ground black pepper and 1/2 teaspoon of cumin. Mix all the ingredients that will be used as filling again.
    
    
12. Preheat the oven to 180-190 degrees Celsius, and at this time start preparing the dough. Roll out the dough into a thin pancake, over the area of ​​which carefully distribute the filling of meat, potatoes and onions. Leave a little space around the edges of the dough so that you can join the second layer of dough.
    
    
13. Roll out another pancake from the dough and cover the almost finished pie. Use your fingers to connect the edges of the pie, similar to dumplings or dumplings. All that remains is to put our meat and potato pie in the oven, but before that, we want to share a little secret with you.
    
    
14. In order for the pie to turn out rosy and appetizing, we recommend using the following trick. Mix an egg with a little water in a glass and cover the top of the pie with this mixture. And only after that put the pie in the oven.
    
    
15. The pie with meat and potatoes will be cooked in the oven for about 50 minutes, at a temperature of 180-190 degrees Celsius. But again, everything will depend on the amount of filling and the features of the oven. Therefore, we recommend that you periodically check the cake for doneness.
    
    
16. So easy and simple, you can prepare a delicious pie with meat and potatoes, and the cooking process itself will not take much of your time. But you can please your family and friends with a delicious, juicy and beautiful pie that everyone will definitely love!

Simple and affordable products will make a complete lunch or dinner. A fragrant pie with meat and potatoes in the oven will help you pleasantly surprise your family with your culinary skills or welcome guests. A properly prepared dish will be eaten with gusto to the last crumb. Total cooking time is 1 hour 30 minutes.

Preparing the dough

This way it will have time to rest a little, and the pie will taste better. Let's look in the refrigerator and take out the following ingredients:

Let's start mixing the products. First, melt the butter over low heat. Pour it into a bowl convenient for mixing. Add cream, baking soda, salt and egg to the butter.

Heavy cream is more suitable for the dough. Let the melted butter cool slightly before adding the egg.

Mix everything until smooth. And only then gradually pour in the flour, while simultaneously stirring the mass. If everything is done correctly, the dough will come out elastic but soft. This is exactly what it is. Cut it into two parts and wrap each in cling film.

Making the filling

The filling can be prepared from any type of meat. We use beef. We will need:

Cumin or basil will highlight. You can finely chop fresh dill or parsley. It all depends on your family's taste preferences.

Cut the onion into cubes and lightly fry in vegetable oil.

Finely chop the beef into cubes. This is a particularly important and sensitive process. It will take more time, but the result is worth it. We also cut the raw potatoes into small cubes so that they are baked. . Salt and pepper to taste, season the preparation with caraway seeds.

You can grind the meat using a meat grinder. Fry the minced meat in vegetable oil with onions and carrots and mince again. The juiciness of the filling is guaranteed. If there are some mashed potatoes left, they can be combined with minced meat. The pie will be very tender. Children will especially like this option.

How to shape a pie

When the filling is ready, return to the dough. We already turn on the oven at 180 degrees so that it warms up. Roll out one piece of dough into a large pancake. It should be of a size that fits in a baking tray, and about 0.5 cm thick.

Transfer the dough to a greased baking sheet and add the filling. We leave a little space around the edges so that we can wrap our pie. If in the chaos you forgot to salt the filling, you can do it now.

We have one more part of the test left. Roll it out and cover the filling. So that the meat and potatoes do not fall out, and the pie looks aesthetically pleasing, we wrap the edges. Remember how this is done on dumplings with cherries and go ahead. You will get a beautiful spiral around the perimeter of the pie.

Brush the dish with egg so that it is rosy and golden. Steam accumulates under the dough during cooking. Use a fork to make slits or pricks in the top of the pie. This way it will bake better. Place the dish in the oven.

We prepared a closed pie with potatoes and meat, but you can make it open. To do this, form a side on the bottom of the dough so that the filling holds on. And you can pour the pie on top and grate hard cheese.

In 50 minutes, lunch is ready. You can invite everyone to the table. Cut the dish into squares or triangles. It depends on its shape. A sprig of greenery will decorate the dish and improve your appetite.

Unsweetened homemade pastries are wonderful not only as an addition to tea - they also serve as a hot dish, served with soups. If you cook it with potato filling, it will turn out satisfying, and when you add meat, a combination recognized as traditional for the Russian table is born. Making such pastries is no more difficult than making sweet ones, but you need to take into account a number of subtleties.

How to make a meat and potato pie

In the scheme of work for such baking there is a change in the sequence of actions, due to the characteristics of the filling. Its components must be subjected to heat treatment, the degree of intensity of which is determined by the recipe. This mainly applies to meat that requires a long time to fully cook, but potatoes should also be boiled, baked or fried if you have a quickly baked dough (shortbread, puff pastry).

Several features of this type of baking:

• If you decide to make the pie open, you will have to prepare the filling at least half in advance.
• The only meat pie for which the filling can remain raw is Tatar balesh.
• Pierce the area of ​​the dough that will cover the filling several times - the steam escaping during baking will reduce the waiting time for readiness.
• For juiciness, the poultry is mixed with cream (you can use sour cream), and fresh lard can be added to the pork/beef.
• After turning off the oven/multi-cooker, do not open it for another half an hour - let the filling finish.
• Choose cuts of meat that are not the fattest and be sure to check them for quality: no stains, no changes in color.
• Cut the potatoes for the filling into larger pieces than the meat: this way they will reach the desired state at the same time.

Dough

The basis for such baking ranges from the traditional yeast version used for kurnik (national Slavic dish) to European shortbread and chopped yeast, which are used to make open tarts. The main thing is that the dough for a pie with meat and potatoes is bland or slightly sour - sugar is excluded or added in the amount of a teaspoon for the rest of the components to work.

In the oven

Experts are sure that there is no significant difference between the methods of baking such a dish. However, some tricks cannot be ruled out, which depend on the selected device. It is recommended to cook a pie with meat and potatoes in the oven (not shortbread/puff pastry) by placing a container of boiling water on the bottom to increase the humidity - the filling will remain juicy. It is advisable to vary the temperature: first set it very high, then reduce it to 180-170 degrees.

In a slow cooker

Housewives like this kitchen appliance for its simplicity of operation and the ability to speed up the cooking process as much as possible. A pie in a slow cooker will not get the same crispy crust as in the oven, but the filling will retain its juiciness and will be reliably baked. Here you can work in 2 modes: the standard one is “baking”, the more convenient one is “multi-cook”, which is set up in the same way as an oven. The disadvantage of working with a slow cooker is that the pie can only be of a small diameter.

Recipes

Such a hearty dish can be found mainly in the cuisines of eastern countries. However, a recipe for a pie with meat and potatoes and additional vegetables can be found even in Europe. A large number of national ideas can be gleaned from the peoples of Georgia, Kazakhstan, Tatarstan, and connoisseurs of experimentation can use the recipe for any unleavened dough and combine it with the desired filling.

Jellied

• Cooking time: 50 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2392 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty: easy.

Are you looking for an easy version of a homemade, hearty pie, but are you afraid of failing with the dough? Try aspic pastries. Its peculiarity is the absence of proofing and rolling, and the composition is a set of basic products that you don’t have to look for in all the stores. Even if this is your debut in the field of culinary art, you don’t have to worry about the success of the venture.

Ingredients:

• mayonnaise – 60 g;
• sour cream – 1/3 cup;
• flour – 1.2 cups;
• eggs – 3 pcs.;
• soda – 3 g;
• cheese – 115 g;
• meat pulp – 200 g;
• potatoes – 3 pcs.;
• bulb;
• oil (for frying);
• salt, spices.

Cooking method:

1. Using the first 6 ingredients (grate the cheese), make the dough.
2. Fry the onion with pieces of meat (cut against the grain).
3. Add grated potatoes, salt and spices.
4. Pour about half of the dough into the mold. Place the filling evenly and cover with the remaining half.
5. Preheat the oven to 185 degrees and cook the baked goods for a little over half an hour.

Jellied with minced meat

• Number of servings: 5 persons.
• Calorie content of the dish: 1889 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty: easy.

A quick aspic pie with potatoes and minced meat can also be prepared using a multicooker, using the “baking” or “multi-cook” functions. The latter is similar to working with an oven: you manually set the desired temperature, you can vary the heating scheme (not for all models), and set the time. The recipe differs from the previous one, because... here a starter (analogous to kefir) is used, and the meat component is twisted into minced meat.

Ingredients:

• eggs – 2 pcs.;
• sourdough – 200 ml;
• flour – 180 g;
• soda – 1/2 tsp;
• minced meat – 300 g;
• potatoes – 2 pcs.;
• bulb;
• salt pepper;
• butter for the bowl.

Cooking method:

1. Make a batter for the first 4 products, which should resemble pancake batter.
2. Saute the onion, fry the minced meat until golden brown.
3. Boil the potatoes, cut into cubes or crush, turning into puree.
4. Pass a napkin with oil over the multi-cooker bowl, fill with half of the dough. On top - meat, mashed potatoes, the rest of the dough.
5. Keep the dish “baking” for 55 minutes. When the signal sounds, let it sit for 10 minutes.

Tatar pies

• Time: 2 hours 15 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 7803 kcal.
• Purpose: for the holiday table.
• Cuisine: Tatar.
• Difficulty: medium.

Tatar pies with meat and potatoes, called “balesh”, are not just pastries, but almost a complete meal, although they are served mainly on holidays. One of the highlights is the broth that accompanies the filling. You need to be careful when cutting this meat pie with potatoes, since the liquid immediately flows out onto the plate. The finished dish more than pays for any possible difficulties in its creation, and the principle of design will be explained by the photos attached to the recipe. The oven is preheated to maximum, but the balesh is baked at 190 degrees.

Ingredients:

• lamb pulp – 1 kg;
• potatoes – 1.5 kg;
• onions – 3 pcs.;
• sour cream – 260 g;
• butter – 50 g;
• eggs – 2 pcs.;
• sugar – 1 tsp;
• salt;
• milk – 110 ml;
• flour – 1 kg;
• mayonnaise – 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Chop the onion finely and the potatoes thinly into slices. Cut the meat into pieces.
2. Combine the remaining products from the list one by one. Knead the resulting lump with your hands for a couple of minutes after formation.
3. Separate 2/3, roll out into a circle 5 mm thick. Transfer to the pan, making sure to keep the high sides.
4. Fill the pie, pour a glass of water, add salt. Lay the sides overlapping.
5. Roll out the rest of the dough (pinch off a walnut-sized piece first) and cover the pie with it. Finish the seams.
6. Cut a hole with a diameter of 3 cm in the middle and cover with a ball of dough.
7. Bake for 2 hours, place a container of boiling water on the bottom of the hot oven. When serving, the dough lid is removed.

Closed

• Time: 1 hour 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2308 kcal.
• Purpose: for breakfast.
• Cuisine: Greek.
• Difficulty: easy.

A stunningly simple and delicious covered meat and potato pie comes from Greek cuisine. The dough recipe has not been changed, and the filling has become richer due to the addition of chicken - in the original, potatoes are mixed with steamed or cooked rice and milk. You can make small pies or a large round pie - either way it should turn out beautiful.

Ingredients:

• egg;
• olive oil – 6 tbsp. l.;
• flour – 2 cups;
• coarse salt – 1 tsp;
• chicken fillet – 300 g;
• potatoes – 600 g;
• spices.

Cooking method:

1. Grind the fillet through a meat grinder. Put it out. Boil the potatoes, peel and crush.
2. Beat the egg, add salt and flour. Pour in the oil.
3. Make an elastic dough and immediately divide in half.
4. Place one rolled out part on a baking sheet (do not grease), and place the potato and meat mixture on top. Cover with another layer.
5. Oven temperature – 180 degrees, timer – 45 minutes.

Puff

• Time: 1 hour 20 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 3585 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty: medium.

Baking a layer cake is a feasible task even for a novice housewife. The highlight is the very crispy and tasty dough, which can be sorted out in a quarter of an hour. The only important condition: do not let the working mass get warm - its temperature should not exceed 18-20 degrees, so you need to knead it with your hands carefully and not for long. Please note that for this recipe the glasses are 250 ml.

Ingredients:

• flour – 2 cups;
• butter - pack;
• sour cream 15% - 2 tbsp. l.;
• egg 1 cat. - 2 pcs.;
• a pinch of salt;
• ice water – 140 ml;
• lean fillet – 300 g;
• potatoes – 4 pcs.;
• a bunch of parsley;
• spices.

Cooking method:

1. Chop soft butter into flour and form into a mound.
2. Dilute sour cream with water, shake with a couple of grams of salt and an egg in a glass, pour over the butter-flour mixture.
3. Quickly make the dough, chill in the freezer (12 minutes).
4. Grind the meat as much as possible, fry with spices in a small piece (5 grams) of butter.
5. Cut the potatoes into strips, throw them in there, add a little water to simmer (about a quarter of an hour).
6. Roll out the dough and transfer it to a baking sheet with a rolling pin (half should remain free).
7. Let the filling cool and place it on the bottom of the future pie along with the parsley. Cover with half of the dough and fold the edges.
8. Brush with egg wash and make punctures with a fork. Waiting time - half an hour, temperature - 190 degrees.

On kefir

• Number of servings: 5 persons.
• Calorie content of the dish: 2593 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

This kefir pie is a type of aspic, only it will be open. The amount of kefir is not indicated, since it will be used to bring the dough to a certain consistency. This is approximately a glass. You can diversify the traditional filling with any mixture of vegetables that is fried with meat - it will give the baked goods a pleasant taste.

Ingredients:

• fillet – 450 g;
• potatoes – 250 g;
• carrots – 200 g;
• frying oil;
• kefir;
• eggs – 4 pcs.;
• flour – 300 g;
• baking powder – 10 g;
• spices.

Cooking method:

1. Preparing the filling looks like this: quickly fry carrots and small pieces of meat. Potatoes are peeled and cut into thin layers.
2. The remaining components are mixed so that the mixture flows slowly from the spoon.
3. Fill out the form, alternating carrot-meat and potato layers. Cover everything with dough.
4. Bake until crusty on the “top-bottom” mode at 190 degrees.

From yeast dough

• Time: 1 hour 50 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 3357 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Among the types of dough that housewives like, yeast dough is mentioned least often, since it is considered very capricious. The slightest mistake - and the baked goods do not rise, become rubbery or dry out quickly. The yeast dough recipe given here is devoid of these shortcomings if the quality of the products is high, and can be done by even the most inexperienced cook.

Ingredients:

• kefir – 125 ml;
• milk – 125 ml;
• dry yeast – 7 g;
• sugar – 1 tbsp. l.;
• egg;
• flour – 0.5 kg;
• sunflower oil – 70 ml;
• meat – 200 g;
• potatoes – 2 pcs.;
• spices, salt.

Cooking method:

1. Place a glass of milk in a bowl of boiling water for a few minutes. Add sugar and dissolve the yeast.
2. Pour the dough onto the collected sifted flour. Mix warm kefir, egg, butter. Make a soft lump and leave it to rise under a radiator or in the oven.
3. Chop the meat finely, the potatoes similarly. Fry, not forgetting to add salt. Let cool.
4. Roll out half the dough into a rectangle, make a layer of meat on top and cover with the same thinly rolled half. Tuck the edges.
5. Cook for half an hour at 190 degrees.

With beef and potatoes

• Cooking time: 1 hour 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2533 kcal.
• Purpose: for breakfast.
• Cuisine: Dutch.
• Difficulty: medium.

The original recipe for this hearty pastry involved the use of fish for the filling, but it also turns out very interesting with beef, pork or even poultry. The highlight is the dough, which is easy to knead, just as easy to roll and can even be frozen if necessary. This dish can become your calling card and salvation when unexpected guests visit.

Ingredients:

• sour cream 20% – 185 g;
• eggs – 3 pcs.;
• flour – 300 g;
• granulated sugar – 1 tbsp. l.;
• soda – 1/2 tsp;
• lemon juice;
• bulb;
• beef – 200 g;
• potatoes – 200 g;
• cream cheese – 100 g;
• salt.

Cooking method:

1. Gently mix the sour cream with the egg with a fork, beating very weakly - just for a uniform structure.
2. Add bulk products (quench soda). Knead the dough with your hands. Keep it in the refrigerator until you start making the filling.
3. Chop the beef finely and run through a food processor. Fry the onions without oil (add a couple of tablespoons of water to prevent them from burning).
4. Salt the potato slices.
5. Roll out 3/4 of the dough and stretch it into shape, making sure to leave high, thick sides.
6. Layer potatoes, beef, and onions. Pour in the cream cheese and egg mixture.
7. Roll out the remaining dough into strips and cover the filling with them crosswise, making a lattice.
8. You need to bake at 190 degrees for about 45 minutes, but be guided by the color.

Sandy

• Cooking time: 1 hour 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 3085 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty: medium.

The ideal dough for a meat and potato pie is unleavened shortbread. Simple, quick, freezer-friendly, has no taste of its own, and is therefore universal. There are a lot of recipes for such a base, but it will definitely contain butter, an egg that gives elasticity, flour and a little vinegar, which will add friability. Try to cook it and it will become one of the baked goods for any occasion and mood.

Ingredients:

• flour – 300 g;
• butter – 120 g;
• eggs – 2 pcs.;
• apple cider vinegar – 1 tsp;
• salt – 1 tsp;
• pork – 350 g;
• potatoes – 2 pcs.;
• caraway.

Cooking method:

1. Make a thick dough from the first 5 products, refrigerate for an hour.
2. Chop the meat finely, the potatoes into thin strips, and the onion can be chopped as desired. Stir, add a teaspoon of cumin. Fry for a quarter of an hour.
3. Divide the cold dough equally. Stretch the first part into a classic pie pan.
4. Place the filling inside and smooth it out. Cover with the second rolled out part.
5. Place in a hot (190 degrees) oven. Wait 50 minutes.

From mashed potatoes with minced meat

• Cooking time: 1 hour 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 3230 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty: easy.

This quick mashed potato pie with minced meat is partly reminiscent of lasagna, because it uses an interesting method of assembly: when cut, you will see several layers. The work process is simplified to the maximum, because There is no need to make dough, and creating mashed potatoes for the filling is easy to handle. Soft cheese can be replaced with cream cheese. The temperature for this cake is 200 degrees.

Ingredients:

• puff pastry (layers) – 3 pcs.;
• combined minced meat – 300 g;
• potatoes – 3 pcs.;
• milk – 50 ml;
• salt, spices;
• vegetable oil;
• soft cheese – 200 g;
• egg.

Cooking method:

1. Fry the minced meat and make mashed potatoes separately. Mix both masses while not hot, season.
2. Roll out the dough layers, do not cut.
3. Place the first one on a baking sheet, stretch half of the potato-meat mixture on top, keeping the free edges (3 cm). Sprinkle with some of the cheese.
4. Place the second layer on it, repeat the filling and cheese again.
5. Cover with a third layer, align the edges, and fold.
6. Brush the surface with egg. Wait half an hour for baking.

Open

• Number of servings: 5 persons.
• Calorie content of the dish: 3728 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty: easy.

An appetizing open-faced pie with meat and potatoes looks great and tastes amazing, although it requires a minimum of effort to create. Before the layer of grated cheese, professionals advise seasoning the filling with grated garlic and chopped herbs. It’s also worth playing with the number of types of cheese - this will make your dish even more interesting.

Ingredients:

• flour – 2 cups;
• sour cream – 300 g;
• margarine – half a pack;
• cheese – 150 g;
• egg;
• salt – 3 g;
• baking powder – 1 tsp;
• meat – 300 g;
• potatoes – 200 g;
• oil for frying.

Cooking method:

1. Fry the chopped meat.
2. Boil the potatoes and make a puree.
3. Make a dough from flour, baking powder, salt, margarine and half a glass of sour cream. Fill out the form with it, be sure to have 4 cm sides.
4. Place the filling when cooled. Pour in the egg-sour cream mixture, cover with cheese shavings.
5. The oven should run at 190 degrees for 35 minutes.

With lamb

• Cooking time: 2 hours 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 2883 kcal.
• Purpose: for tea.
• Kitchen: homemade.
• Difficulty: medium.

Lamb is a difficult meat for an inexperienced housewife, which requires special attention. It is rarely used as a filling for savory baked goods, but if you find the right step-by-step recipe, you can keep it juicy and get a stunning dish. You will like this lamb and potato pie if you follow the described technology exactly.

Ingredients:

• lamb – 250 g;
• potatoes – 250 g;
• flour – 2.5 cups;
• egg;
• salt;
• water - glass;
• butter – 75 g;
• sour cream – 60 g;
• spices.

Cooking method:

1. Mix flour with 2/3 parts butter, sour cream, salt and egg until smooth. While the filling is being manipulated, the dough is left in the refrigerator, wrapped in cling film.
2. Cut the lamb and potatoes into identical small cubes. Sprinkle with spices and let stand for half an hour.
3. Roll out 3/4 of the dough according to the shape (+ sides), fill with filling, add water.
4. Add the remaining oil. Cover with a layer of dough that needs to be pierced to allow air to escape.
5. Brown for half an hour at 200 degrees, then bake, lowering the temperature by 15 degrees, for about an hour.

No test

• Cooking time: 1 hour 25 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 1214 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: easy.

A pie without dough is more of a casserole that can be a good nutritious dinner. Take turkey fillet, add fresh herbs and onions, and you will have a dietary and absolutely healthy pastry that even men will appreciate. Similarly, you can bake a “pie” with meat and cauliflower: when cooked, it gives a consistency similar to potatoes.

Ingredients:

• potatoes – 6 pcs.;
• butter – 10 g;
• flour - 3 tbsp. l.;
• salt;
• eggs – 2 pcs.;
• turkey (fillet) – 300 g;
• greenery.

Cooking method:

1. Make mashed potatoes. Add eggs and softened butter alternately. Add salt. Add flour until a thick consistency is formed, so its volume will depend on the characteristics of the other products.
2. Finely chop the fillet and place in a blender. Cover with water and simmer for half an hour. Add greens.
3. Using half of the potato dough, assemble into an open pan. Fill with filling and cover with remaining mixture.
4. Bake until golden brown. Eat warm.

Video

For the test

• 1/2 cup melted unsalted butter;
• 1 glass of store-bought sour cream (or kefir);
• 1 egg;
• 1/4 teaspoon of soda;
• 1/4 teaspoon salt;
• 2.5 cups flour (or less).

For filling

• 500 g lamb pulp;
• 2 medium sized onions;
• 2 medium potatoes;
• 1 teaspoon salt;
• 1/2 teaspoon ground black pepper;
• 1/2 teaspoon ground cumin;
• 1 egg.

Preparation

In a bowl, mix melted butter, sour cream, 1 egg, baking soda and salt.

If your sour cream is thick enough, add the first 2 cups of flour and look at the consistency: you want to knead a very soft dough that will not stick to your hands or the walls of the bowl.

If this is not enough, add the remaining flour and continue kneading.

After this kneading, divide the dough into two portions. One portion should be slightly smaller than the other.

As a result, most of it will go to the base of the pie, and the smaller part will go to the top. Wrap them in plastic wrap and set aside to let the dough rest.

Turn on the oven - let it warm up to 190 degrees Celsius.
Finely chop the onion.

First cut the meat into small cubes.

And then cut it as finely as possible (I advise you not to use minced meat, but finely chopped).

First cut the potatoes into flat slices and then into small cubes.

Combine meat, onion and potatoes in a separate bowl.

Add salt and spices and mix well. Set the filling aside for now.

Take a larger ball of dough and place it on a greased counter. Use your fingers to press it into a flat circle.

Using a rolling pin, roll it out into a circle about 35-40 cm.
Carefully place the dough circle on top of a foil-lined and oiled baking sheet.
I usually roll the layer around a rolling pin and gently roll it onto a baking sheet. The dough is very soft, it should not cause much trouble in working.

Spread the filling evenly over the bottom layer, leaving 2 cm free on all sides.

In the same way, roll out the second ball of dough into a thin layer, making it slightly smaller than the previous one.
Cover the top with the filling and crimp the edges nicely.

Beat an egg with a tablespoon of water and brush it onto the pie using a pastry brush. Make small cuts in the top of the dough so that steam from the filling can escape freely during baking and the top crust does not swell.

Place the pan in the preheated oven and bake until the cake is golden brown (usually 25-30 minutes).
Cool the finished yeast-free meat pie and serve it warm as an addition to soups or as an independent snack.
Bon appetit!