Meat pie made from puff pastry. Closed meat pie made from puff pastry. “Snail” with puff pastry meat

One of the most simple pies with meat is one for which ready-made puff pastry is used instead of regular dough. Many people are afraid of preparing the dough itself, but in our time, when it can be bought in literally any store, such fear disappears by itself, giving us the opportunity to prepare a layer cake without any problems.

If you don't want to spend money or just want to learn all the basics of making puff pastry yourself, then here's the recipe for you.

The right dough

First, sift the flour - it is advisable to use a fine sieve. Add butter or margarine to it and cut it right into the flour. Next, grind these pieces until everything turns into homogeneous crumbs.

Dissolve in cold water salt and sugar, which we then pour into flour and margarine and mix thoroughly, after which we begin to knead - the end result is a smooth dough.

After this, you can move on to basic baking recipes.

Lazy puff pastry meat pie recipe

First of all, thoroughly clean and cut the carrots into small pieces. Boil the eggs, peel and cut them roughly the same way. Next is the leek – preferably not too small. Chop the dill.

The puff pastry should be divided into two parts, after which they are rolled out into thin (the thinner, the better the filling will be baked) layers.

Next we start making the filling. Lightly fry the leeks in oil in a frying pan. Then add minced meat to it and fry, covering with a lid. 10 minutes before readiness, add spices, carrots, herbs and eggs to the pan.

Then we spread the resulting, well-mixed filling onto one layer of dough and level it over the entire surface. Next, cover with another layer and fasten all the edges, after which we make several holes in the pie with a fork and set to bake for 20 minutes, setting the oven temperature to 180 degrees.

Please note that this pie is only served cold.

Layered pie with meat and potatoes

First, let's start with the filling. We peel the onion and try to chop it as finely as possible. We also finely chop the meat. Then we peel and wash the potatoes, after which we cut them first into thin slices, then into thin strips and chop them into cubes.

Mix everything, add salt, pepper and cumin, then mix thoroughly again.

Take half the dough and roll it out into a layer using a rolling pin. Place the filling on it - there should be some space left around the edges. Place the second layer of dough on top and seal the edges on all sides. Brush the pie with beaten egg mixed with water. Cuts are made in the top layer of the pie.

“Snail” with puff pastry meat

Defrost the dough. Roll it out into one large and thin layer - the thinner it is, the faster the cake itself will bake. We divide the layer into strips about 10 cm wide.

We peel the onion, chop it finely, or better yet, grind it in a meat grinder. Mix it with minced meat. Add black pepper and salt. Mix everything well again.

Place the resulting minced meat on the strips right in the middle - along their entire length. We roll each strip into sausages so that the minced meat is inside.

Next, grease the baking dish and place the rolls in it so that they form a snail, or, if you like, a spiral. Brush the resulting pie with yolk - there will be some yolk left between the rolls - that's how it should be.

Place the roll in the oven for 50 minutes at 200 degrees. Check the roll periodically - it may cook too early or begin to bake too much on the surface. In the second case, cover it with foil.

When the time is up or when it’s ready, take out the pie and let it cool slightly.

Layered pie with chicken and mushrooms

Peel the onion, finely chop it along with the champignons, then put them in a frying pan in vegetable oil. Fry until done. Next, chop the chicken and mix with mushrooms and onions. Add sour cream on top, salt, pepper and mix thoroughly until smooth.

Preheat the oven to 180 degrees.

Take the dough and separate a small piece. Roll out the main piece into a flat cake or layer - depending on the shape of your baking container. Place the flatbread in the pan and spread the filling on top. From the remaining dough we make a beautiful mesh over the filling. Brush the top of the pie with beaten egg and place in the oven for 30 minutes until golden brown.

Puff pastry should be defrosted at room temperature; if it is exceeded, it will become too soft and unsuitable for baking.

To make the cake bake faster, it should be pierced with a fork in both the top and bottom layers.

Bon appetit!

Puff pastry meat pie - recipe

Ingredients:

puff pastry yeast dough- 1 kg.
veal – 400 – 500 gr.
potatoes – 5 -7 pcs.
onion – 1 pc.
butter – 30-40 gr.
egg for lubrication

How to cook meat pie from puff pastry:

First, prepare the meat - cut the veal into thin strips, add salt and pepper.
Keep in mind that a one-kilogram package of dough makes a pie for a whole baking sheet, so if you need a smaller pie, take a 500-gram package of dough and, accordingly, reduce the amount of other ingredients. The pie is closed, so we divide the previously defrosted dough into two parts and roll each one to the size we need. Grease the baking tray vegetable oil and lay one part of the dough, making sides;
Peel the potatoes, cut into thin strips, add salt and place on the dough;
Peel the onion, finely chop and place on top of the potatoes;
Place the meat we prepared in advance on the onion;
Cut the butter into small pieces and place it on the meat, spreading it evenly over the entire surface of the pie;
Cover the filling with the second half of the dough, pinch the edges, make holes in several places, and brush with beaten egg.
Preheat the oven to 180 0 and bake the pie for about an hour. Since the cake takes a long time to bake, I usually place baking sheets on top and bottom so that the cake does not brown too much. But, each oven is individual, so decide for yourself how to make it better.

Bon appetit!

P.S. In the recipe for a meat pie made from puff pastry, I have veal filling, because it is with this meat that the pie seems especially aromatic to me, but it can be made from pork and white chicken meat. I have made this pie in different versions - it turns out delicious in any case. In addition to pies, you can make them from puff pastry; children especially like this dish.

Elena Kasatova. See you by the fireplace.

What could be tastier than homemade pies? Homemade pies are prepared with love and soul, giving us a charge of vivacity and energy. And the indescribable taste and aroma remains in the memory for a long time.

Ingredients

assorted minced meat – 400-500 g (you can prepare it yourself or buy it ready-made in the store
onions – 2–3 pcs.
salt – 2 g
pepper – 1 g (you can take a mixture of peppers)
sheet puff pastry - 1 kg
chicken egg – 1 pc.

Preparation

1. First of all, prepare the filling for our pies. We twist the meat through a meat grinder.

2. Cut the onions into small cubes, or three on a coarse grater.

3. Next, add salt and pepper to taste. Mix all this well.

4. Secret delicious minced meat is that the meat should be well filled with air. To do this, the finished cake of minced meat must be raised above the board several times and dropped, so the minced meat will become softer and looser and will absorb more seasonings and onions.

5. The next stage of preparation will be preparing the dough. Cut the puff pastry into squares or circles 10–15 cm in size. Place the prepared minced meat on the dough.

6. Form envelopes or cakes. Grease the finished semi-finished product with yolk and put it in the oven. It is better to preheat the oven in advance to reduce the baking speed. The average oven temperature during baking should be 180-200 0C.

7. In just 15-20 minutes the pies will be ready.

Secrets of the Mistress

1. The less puff pastries, the better the raw minced meat will be baked in them. In addition, miniature triangles look elegant and aristocratic. TO festive table It's better to do just that. They are placed on a plate in a picturesque mound.

2. The surface of the puff pastry, greased before baking with a mixture of carefully shaken yolk and refined oil with a pinch of turmeric, will seem as if polished. Such a lubricant, in addition to aesthetic, has another function: it preserves the surface for a long time finished products smooth and crispy, without allowing the top to become deformed.

3. Is the minced meat dry? This can be corrected: inside each lump of ground meat, which serves as a filling for puff pastries, put some well frozen butter(the approximate size of its piece is a linen button). It gradually melts and, mixing with meat juice, soaks the minced meat, making it tender.

4. If the minced meat, on the contrary, is too fatty, you need to mix white polished rice with it, boiled until al dente. This technique is also used when it is discovered that there is not enough meat for the existing dough.

5. Boiled twisted pork, beef, and chicken are also filled layer cakes, only only fried onions are added to it.

I liked the recipe for this meat pie because it was easy to prepare and great taste. The filling turns out juicy and aromatic, and the top of the pie is beautiful and golden! Puff pastry is now available - both yeast and yeast-free, so you can use any for baking. In this recipe I make a pie from yeast puff pastry. Let's get started!

To prepare a meat pie from puff pastry we will take:

Yeast puff pastry - 1 package (500 g, 2 sheets)
Minced meat - 700−750 g (50×50 pork and beef)
Egg - 4 pcs.
Onion - 1 pc. (medium size)
Garlic - 2 cloves
Mustard - 2 tbsp. spoons (ready-made, best “Russian”)
Salt, pepper - to taste
Vegetable oil - 2 tbsp. spoons

How to make meat pie from puff pastry

First, hard boil 3 eggs. We will use them to add to the filling - they will help keep the shape of our meat pie. It’s also better to get the dough out in advance so that it spreads but doesn’t rise :)
Finely chop the onion and garlic. Heat a tablespoon in a frying pan vegetable oil. Fry the onion until golden color. Then add the garlic and fry for another minute. The result is golden onions and aromatic garlic.
We are preparing minced meat for filling our pie. Salt and pepper. Add fried onions with garlic, mustard and mix everything thoroughly. Next, make a small depression in the center of the minced meat and add the egg. Mix everything thoroughly - our puff pastry meat pie filling is ready.
On a large board sprinkled with flour, roll out a large rectangle of puff pastry dough (you can also use yeast-free dough). Both sheets of dough must be placed on top of each other. It's better to roll it out puff pastry in one direction so as not to damage the structure. Then we put the filling in the middle of the dough, and put boiled eggs cut in half on it.
Next, gently press the minced meat onto the egg filling from both edges. We cut the edges of the dough at an angle of 45 degrees with a width of 2-3 cm on both sides. And then, in the form of an overlapping braid, we connect the cut ribbons and pinch them at the joints.
Preheat the oven to 180°C. Sprinkle a baking sheet with flour (a little) and lay out our pie diagonally. In a separate bowl, beat the egg and a pinch of salt to brush the top of our pie using a feather or brush. Let the cake stand for 10-15 minutes. Place the pan in the oven for 35-40 minutes.

And now our puff pastry meat pie is ready!

If you're looking for a quick meat pie recipe, you've come to the right place. I bake pies like this on ready-made puff pastry very often! What kind of dishes have I tried, meat, vegetable, sweet with fruits and cottage cheese, etc. Today I have prepared a recipe for a juicy meat pie made from puff pastry with raw minced meat and greens.

Let's prepare the filling for our pie. My meat has already been rolled into minced meat through the middle grill. It consists of pork and beef, approximately 1:1. Peel the onions, wash them and cut them into small cubes.

Place the minced meat in a bowl, add chopped onions and chopped herbs.

Add spices – paprika, turmeric, salt and ground black pepper. Stir.

Roll out 2/3 of the puff pastry into a layer approximately 1 cm thick and the size of our mold, taking into account the sides. Line the baking dish with baking paper. Place a layer of dough into the mold...