How to make filling for pies

It is hardly a hostess, who at least occasionally does not indulge their households with fragrant pie. The key components of the finished pellet are the dough and actually filling. It is about her that will be discussed in this article.

1

Meat filling options for pies

Filling from the liver

1. 300 g of liver place in cold water and send on fire. After boiling, cook the product for 20 minutes.
2. In a separate container, send purified 1 potatoes.
3. At this time, prepare a roaster. For its preparation, 1 bulbs and 1 carrots will be required. Fry vegetables on a mixture of creamy and vegetable oils.
4. In the bowl of the blender place boiled potatoes, ready liver and grip. Optionally, make the required amount of salt and pepper. Grind the components before receiving a homogeneous composition.

Pellet with minced meat

1. 0.5 kg of boiled meat send to the meat grinder.
2. Next prepare 1 pcs. carrots and onions. Vegetables need to get rid of the skin and crumple - onions chopping, and rub the carrot on the grater.
3. Place the butter in the pan and fry the vegetable mixture.
4. After passing vegetables, put meat in the pan. Stir all products. Fry the composition for 3-5 minutes.
5. Add 3-5 tbsp. l. Broth, salt, pepper. Stir the composition and extinguish another 3-5 minutes.

2

Pie vegetable filling

Pattags with potatoes

1. 4 potatoes are cleaned from the peel and boiled in salted water. When the rooteplood will be ready, the water and break the mass to the homogeneous state.
2. 1 Clean the head of the replist onion from the peel, finely tighten and fry until a golden shade. Onions will be tastier if roasting is carried out on cream oil.
3. Connect the potatoes and grip, add a pinch of salt and pepper. Stir the components.
4. When the mass be cooled, it can be started to start pies.

Fresh cabbage pies

1. Using cabbage or ordinary knife, finely bubbling vegetable. Place a straw in boiling water. Boil the cabbage to a seven-way state, and after throwing it onto the colander.
2. Two chicken eggs place in water and boil after boiling for 10 minutes.
3. Next, take and clean the bulb. Grinding onions fry to a golden blush.
4. In the pan, add cabbage, a little salt and pepper. Fry vegetables for 5 minutes.
5. The cooled eggs cut into small cubes and connect with the cabbage. Mass for filling is ready. It can be used both for fried pies and when baking the cords in the oven.

Patty with sour cabbage

1. Take 1 bulb and 1 carrots. Clean them from the peel and put finely.
2. Send a little creamy oil in the pan and 1-2 tbsp. l. vegetable oil. Fry in this mixture onions and carrots.
3. Next, make a sauer cabbage to the pan. If the vegetable is superfluous sour, it is better to pre-soak it in cold water. Stir the components and extinguish under the lid for 10 minutes.

Stuffing is ready. If moisture seems too much, open the lid at the end of the preparation.

3

Fruit Berry Filling for Pies

Fragrant berries and fruits are considered optimal filling when preparing sweet baking. It can be puff, exhaust or traditional yeast mass. For the preparation of pies fit both fresh and frozen fruits.

• Prepared fruits and berries thoroughly rinse.
• If these are apples or pears - clean them from the peel, remove the core. If you use fruits with bones (plums, cherries) - remove them. Berries free from twigs and tails.
• Cut fruit with small fragments.
• Using fruit and berry filling it is advisable to use starch. This powder absorbs moisture, so the juice of fruits will not be spread during the preparation of pies. Connect it with sugar.
• For each workpiece from the test, lay out the required amount of fruit-berry composition. Sprinkle with sugar connected to starch.

4

Pie cheese filling

Cheese and greens for filling

1. Bundle of fresh greenery thoroughly wash. By climbing the excess water, finely rub the greens.
2. Next, grind cheese (solid varieties or suluguni). To do this, take the grater with large holes.
3. Couple cheese and greens. If you wish, you can add a boiled egg to this mixture. Stir the mass. Stuffing is ready.