Meat pies in the oven - 81 cooking recipes

To prevent meat pies from turning out dry and undercooked, try using our tips, tricks, and recommendations for preparing them.

Meat pies in the oven

Any housewife will confidently say that the most delicious pies are yeast pies with meat, potatoes, or both. At least these are prepared in Russia more often than others.

It is always better to take a responsible approach to the choice of minced meat intended for homemade pies. It should be fresh, with a lot of pulp, but also with fat. It’s good if it’s pork and beef in a 50:50 ratio. Or you can take a little more pork. This is done for greater juiciness - the beef itself is drier. There are certain tricks that can be used to increase the juiciness of minced meat and its taste, read about them below.

Rarely does anyone use the filling raw (perhaps such recipes exist). The meat is either boiled or minced through a meat grinder. Or the minced meat must be simmered in a frying pan until fully cooked, and then cooled. In both cases, the cooking technology will be different.

For the boiled meat filling: it is either cut into small pieces or minced in a meat grinder. Mixed with raw or fried onions. In the latter case, the filling will be more juicy. You can also add small pieces of boiled pumpkin, stewed zucchini, carrots, tomatoes to it - it will definitely become a hundred times tastier. Of course, don’t forget to add salt and pepper. There should not be a lot of juice in the mixture, otherwise the pies may become deformed during baking.

For the minced meat filling: it is stewed with butter and onion, also cut into pieces or minced. If you fry the onion separately and then mix it into the minced meat, it will be even tastier. To make the filling denser and not fall out when biting the pie, add finely grated potatoes to it. In addition to onions, add grated carrots to the minced meat. And don’t feel sorry for either one or the other - you’ll get an amazingly juicy mass. If too much juice has evaporated during stewing, you can add an additional spoon or two of water, but do not overdo it.

It is easier to immediately divide the dough for pies into pieces. Then roll out each one, stuff it, pinch the edges, place it on a baking sheet with the seam down.

Or you can roll out the entire piece of dough into one layer and cut out circles from it using a cup or glass. This will take longer to tinker with, but the pies will come out smoother, more uniform, and more beautiful.