How to make filling for pies?

Among the greatest pleasures of gastronomy, cakes are special place. Many bakeries and shops sell wonderful sweets, but the charm of homemade cake is indispensable. A variety of fillings amazes. These are meat, vegetable, mushroom, fruit. Today we will talk about simple and affordable types of home pies.

1

Fragrant filling for puff cake

Puff pastry with filling is a great idea to surprise guests with delicious filling of ham, broccoli and aromatic cheese. Extremely simple recipe will make you return to it more than once! Especially good will be closed pie.
Products:

1. Spices to taste;
2. Mushrooms 300 g;
3. Broccoli 1pc;
4. Yellow cheese 200 g;
5. Egg 1pc.

• Such a filling is perfect for a closed pie from a puff pastry. Cut the mushrooms with plates or cubes, fry on vegetable oil.
• Boil broccoli, cut into small pieces.
• Cut the ham cubes.
• Sutitate yellow cheese on a coarse grater.
• Combine all the ingredients together.
• Season with salt, pepper and spices to taste.
• Use egg to lubricate the top of the cake.

2

Spinach filling for puff pastry cones

Fast cones with puff pastry spinach are a quick snack recipe that can be made literally in 15 minutes when guests have the door. Invite your guests something delicious and original.
Ingredients for filling:

1. Spinach (can be frozen, although the most delicious - fresh);
2. ½ Feta cheese packaging;
3. 2-3 cloves of garlic, salt, pepper to taste;
4. Vegetable oil for frying - 30 g;
5. Egg for lubrication test.
   Step-by-step training:

• Rinse the spinach, dry (in the case of a frozen product - defrost on the sieve or in a saucepan).
• Heat the oil in a frying pan, add chopped garlic, fry a minute so that it is not burnt.
• Add spinach, fry slightly, add feta cheese. If desired, you can replace the cheese;
• Fully relieve the cone, the stuffing inside will remain juicy. Patty with this filling is delicious hot, but especially good cold.

3

Classic potato stuff

Patties with potato filling are one of the most popular and rich dishes, ideal for good lunch or dinner for a large family in the winter and autumn season. Potato filling can be different. It all depends on the added ingredients.
Potato filling

• Clean and cut potatoes, place it in a saucepan, fill with cold water. Suck the taste and put on a strong fire. Leave on fire until potato readiness.
• Once the potatoes are welded, prepare puree, add butter and milk or cream. Mashed must have creamy taste and thick.
  Potato filling with minced meat.
• To make a stuffing: Put the oil in the pan and place it on it with a high temperature, add chopped onions and peppers, give them a little stretch and add raw mince, mix to integrate tastes. Wait for the minor until the minced color.
• It remains to mix the potato mashed potatoes with a cooked minced meat. Check for salt and sharpness. For piquancy, add a little finished mustard.

Potato filling with liver.

• It is good to use a chicken liver, it is softer beef and does not have bitterness as a pork liver. Wash liver, cut off the remnants of films and veins, check for the presence of gallbladder residues. This is a very important point.
• In boiling salted water, we place the prepared liver. I boil until readiness, we learn on the colander.
• Grind the cooled liver. The easiest liver will lose on a large grater. You can change the fork or finely chopped with a knife.
• Lightly tip onions in vegetable oil, add a crushed liver. I bring to taste.
• Mix with potato mashed potatoes. The proportions of puree and liver can be different. Trust your taste!

Potato filling with mushrooms

• The first version of the fried mushrooms. You choose the mushrooms you choose with onions, leaving them juicy. Rub the knife or skip through the meat grinder. We mix with potato mashed potatoes, season mustard. If desired, pepper.
• The second version of the marinated mushrooms. Very spicy filling turns out. Mushrooms Marinate themselves or buy ready-made. Rubym knife on small squares and mix with mashed potatoes. We bring to the desired taste with seasonings.

4

Cabbage filling

Delicious cabbage filling. Cabbage is so tasty that it can be used as an independent dish, instead of a garnish to a meat dish. You will enjoy such a filling.

Ingredients:

1. Small cabbage swing;
2. Two medium bulbs or one large;
3. Three boiled eggs;
4. Dry dill;
5. A bit of vegetable oil for frying (4-6 tbsp. Spoors).

Preparation of filling:

• Patch cabbage with small slices. Fold into the container, salt. Before sending it to the frying pan, squeeze her hands. Cabbage after the oven will become soft, will decrease in the amount due to the fact that the juice will come out of it.
• The onions cut as gloss as much as possible and fill in a frying pan with oil to the transparency of the bow.
• Lay out the cabbage to the pan to the bow. But before this, press the juice with your hands. Together with the cabbage juice will leave excessive bitterness. Take the cabbage until readiness, constantly stirring. Season dry dill. Dill will give extra taste, aroma and shade of green colors.
• Boiled eggs clean, finely cut and add to the cabbage. Stir. Stuffing for pies is ready.

5

Black currant filling

You will need:

1. 450 grams of currant. These are three full glasses;
2. One hundred grams of any jumped;
3. Sugar glass;
4. Full tablespoon of potato starch.

• Currant is pre-rinse and dry.
• In the prepared currant, put jumped, and gently mix to homogeneous mass. Pooh will help currants to keep a "bunch", it will not scatter on the test.
• You can use both fresh and frozen berries. It is not necessary to defrost currants. Immediately proceed to cooking.
• Sugar mix well with starch. Starch is needed in order to "connect" juice. So the pies will not leak, and the juice will remain inside the cake.
• When forming pies, to put a teaspoon of a mixture of sugar with starch. On top of a tablespoon of currants. Pies are juicy and delicious!

6

Apple filling for pies and layers

You will need:

1. Five hundred grams of apples;
2. Sugar 100 - 125 g;
3. Butter 20g;
4. Ground cinnamon ¼ teaspoon.

• Apples for such a filling is better to take solid and dense, because loose can be powered in mashed potatoes.
• Add ground cinnamon in sugar. But this is a matter of taste.
• Apples cut, remove the core. If the peel is too dense, clean the slices of apples. Slot cut into small cubes.
• Put the cooked apples with sugar, shake the container so that sugar fell down and dusted evenly. Leave apples for 15 to 20 minutes.
• Creamy oil melt on slow heat. Add apples to oil. Boil on slow heat 15 -20 minutes. The liquid from the filling will be completely evaporated. It will remain quite a bit at the bottom.
• Turn off the fire and give the stuffing to cool completely.

Representing you these options of stuffing, I want to ask you: What are your favorite home cake fillings? I would like you to share your recipes in comments.