An important role in the pie is played not only by the dough , but also by the filling. As the last can serve fresh vegetables, jam , jams, meat, cheese, mushrooms ... The list can continue indefinitely. The type of filling is chosen depending on the test and its retention capacity. It is best to keep the filling of any consistency obtained from a yeast-based test, which is why we decided to dedicate this article to the fillings for pies made from yeast dough.
Meat filling for pies made of yeast dough
Ingredients:
- minced meat - 470 g;
- onion - 130 g;
- carrots - 90 g;
- zucchini - 115 g;
- garlic - 2 teeth;
- a handful of green parsley;
- Dried oregano - 1 tsp.
Preparation
Warm up the thick-walled dishes well and pour in the oil. Fry pieces of onions with grated carrots and zucchini on it. Vegetables will make the filling not only aromatic, but also much juicier. In the final, add oregano and squeeze out the garlic. After another half a minute, mix the vegetables with minced meat and allow it to fully fry, and excess moisture - evaporate. In the finished stuffing, put chopped parsley and do not forget about a good pinch of salt.
Apple filling for pies from yeast dough
Among all fillings for sweet pies from yeast dough, apple is considered to be one of the most popular. Absolutely lazy can use apple jam, the rest we offer to make a filling according to the following recipe.
Ingredients:
- apples - 420 g;
- butter - 35 g;
- sugar - 55 g;
- vanilla pods - 2 pcs.
Preparation
Peel apples from the core and peel, then put them in a saucepan with butter and sprinkle with sugar. Put the vanilla seeds together with the cut pods. Place the dishes on medium heat and cook everything until the crystals dissolve and the syrup thickens. Before molding the patties, allow the filler to cool, and then remove the vanilla pods.
Cottage cheese stuffing for pies from yeast dough
Among all delicious fillings for pies from yeast dough, cottage cheese filler is considered one of the most versatile, because it can be both sweet and salty. For the recipe further we decided to choose the second option.
Ingredients:
- egg - 1 piece;
- greens of spinach - 290 g;
- feta cheese - 155 g;
- cottage cheese - 180 g;
- butter - 45 g.
Preparation
In the melted butter, let the spinach leaves come in until they fade, and the excess moisture completely evaporates. Chopped spinach mixed with feta cheese and cottage cheese, and then add one egg. After repeating the kneading, distribute the filling between the dough pieces and proceed to the molding.
This same filling will also fit for fried pies made from yeast dough.
Mushroom filling for yeast pies
Another universal filler is mushrooms. Due to their pronounced aroma and taste, the filling can change from time to time, while the technology of its preparation will remain the same. Here in the pirozhki will be included not only mushrooms, but also ground beef.
Ingredients:
- olive oil - 45 ml;
- Beef stuffing - 680 g;
- onion - 130 g;
- garlic - 3 teeth;
- mushrooms - 170 g;
- a handful of fresh dill;
- sour cream - 65 g.
Preparation
After warming up the olive oil, sprinkle the onion pieces on it. When the pieces of the latter become transparent, put the mushrooms and squeeze out the garlic teeth. Let the excess liquid from the mushrooms evaporate, and then put the ground beef. When the stuffing comes to the full readiness, salt it, mix it with dill and sour cream. Chilled the filling distribute between portions of the dough and proceed to the stitching of the patties.