From ancient times, the Slavs grew crops. Bakery products have always been a symbol of wealth and prosperity. Pies with meat filling have traditionally been used both for the festive feast and in the daily menu.
You can easily feel like an ideal hostess if you cook pastries from yeast dough. Fragrant pies are not only a nutritious dish, but also a sign of home warmth and coziness.
General principles for the preparation of patties with minced yeast dough
Yeast dough is used for baking donuts, cheesecakes, pies, pies, rolls, pretzels, and various cakes. Yeast pastry patties are a common tidbit.
For the test, simple and common ingredients are used. Yeast needs to be taken fresh, a poor quality product significantly impairs the properties of the dough. They are diluted in milk, water or another liquid, adding sugar for active fermentation. If the temperature of milk (water) is too low, then the vital activity of the fungi in the yeast slows down, and too hot a solution can completely suppress their activity. It is important to use a warm liquid to get the perfect test.
Dairy products and sour milk improve the properties of the dough and contribute to its good loosening.
Eggs make it harder and stiffer, so adding a lot of them is not recommended. To give the pies a beautiful amber color, their surface is smeared with yolk.
Fats give the finished baking a special aroma, improve ductility and prevent the staling of finished products. Usually take margarine or butter, you can add fat from chicken or pork. Do not exceed their rate established by the recipe. From excess fat, the dough swells poorly during fermentation, the quality of the pies deteriorates.
Oven meat pies
Products
• 470 g of flour;
• 35 g of fresh yeast;
• 1 egg;
• half a liter of milk;
• 1 egg yolk;
• salt and sugar to taste;
• 480 g of minced meat;
• glass of water;
• broth cube;
• 3 small onions;
• ground pepper, paprika or other spices to taste.
Cooking steps
1. In a warm milk, dilute the yeast with sugar and a pinch of salt.
2. Beat the eggs and combine with the resulting mixture.
3. Gradually add all the flour, constantly stirring the mass.
4. Cover the pan with the dough with a dense napkin and put in heat to make the dough rise.
5. Twist the minced meat and onions using a meat grinder.
6. In boiling water, throw a broth cube into it and remove from heat.
7. Pour the cooled liquid into the minced meat, add spices.
8. Form pies, fill them with minced meat.
9. Using a brush, smear their surface with whipped yolk.
10. Place the pies in a hot oven, after having previously anointed the baking sheet with oil.
11. Bake at about 200 degrees for about 20 minutes.
Classic yeast cakes with rice and meat filling and eggs
Dough Products
• 40 g of live yeast;
• half a liter of milk;
• 240 g butter;
• 60 g of sugar;
• 20 g of vegetable oil;
• a pinch of salt;
• 750 g of flour.
Filling Products
• 800 g of beef;
• 100 g of rice;
• 1 onion;
• 2 eggs;
• 2 tbsp. tablespoons of butter;
• some salt and black pepper.
Cooking
1. For minced meat, cook the meat cooked until cooked out of the broth, pass through a meat grinder.
2. Add to it sautéed onions, fried boiled rice, finely chopped boiled eggs, butter, a lot of salt and pepper, a couple of spoons of broth in which the beef was cooked.
Mix the filling well.
3. Make the dough. To do this, dilute the yeast in warm milk, combine with a tablespoon of sugar and leave it warm.
4. In a steam bath, melt margarine (you can use butter), add salt, the remaining sugar and milk into it, mixing in a circular motion.
5. Sift half the flour and gradually introduce it into the slightly cooled margarine.
6. Pour the yeast into the sifted flour. Try not to come in contact with margarine, this will reduce their activity.
7. Gradually enter the remainder of the flour, sifting it. Knead mass in one direction. This improves the quality of the dough, its viscosity and elasticity. It should turn out magnificent, elastic and pliable.
8. Cover the container with the dough with a woven towel and set to roam at temperatures up to 32 degrees, for example, near a warm battery.
9. One and a half hours after kneading, the dough is crushed. It is thoroughly mixed to saturate with oxygen. The procedure is repeated an hour later.
10. After re-dipping, transfer the dough to the table, lightly sprinkling it with flour.
11. Form the stuffed pies.
12. Bake products at a temperature of 210 degrees, the size of the pies affects the time in the oven.
Fried pastry with minced meat
Products
• 25 g of fresh yeast;
• a large spoon of sugar;
• 250 ml of water;
• 2.5 cups flour;
• 2 tbsp. tablespoons of vegetable oil;
• some salt;
• 200 g of minced meat;
• 1 onion.
Cooking steps
1. Pound sugar with yeast.
2. Add half warm water, dissolve salt in it, mix.
3. Pour in half the flour a little and pour the remaining warm water.
4. Put the resulting dough into heat, let the dough rise.
5. Prepare the filling: slightly chopped onion, spasser a little in vegetable oil, add lightly salted minced meat to it. Fry the mixture over low heat until cooked.
6. When the dough increases in size, slowly add the rest of the flour in portions, knead.
7. Leave the resulting dough warm for another 10 minutes.
8. Form pies with meat filling. Anoint your hands with vegetable oil so that the dough is not sticky to them.
9. In a well-heated pan, fry the pies on each side for a couple of minutes until golden brown.
Yeast pies on kefir with minced meat and rice
Very tender, melting pies in your mouth. Well suited for lovers of a large number of toppings. The dough will cook quickly, in about half an hour.
Dough Products
• 150 ml of kefir;
• 1 egg;
• 70 g of vegetable oil;
• 25 g of fresh yeast;
• 70 g of milk;
• 30 g of sugar;
• a pinch of salt;
• approximately 380 g flour.
Stuffing Products
• 250 g of minced meat;
• a glass of boiled rice;
• 1 onion;
• salt and pepper to your taste.
Cooking steps
1. Knead the dough for dough: dilute the yeast with sugar in warm milk, put the mixture in the heat for 6-8 minutes.
2. Combine the beaten egg with vegetable oil and warm kefir.
3. Pour kefir mass into the dough, mix.
4. Pour three cups of flour into the mixture and knead the dough. It will turn out soft and will stick a little to your hands. Add more flour if necessary.
5. Lightly wet your hands with vegetable oil, re-knead the dough and put it in the heat for about 30 minutes.
6. Prepare the filling: cook rice until cooked (it is better to take round varieties).
7. Lightly fry the finely chopped onion until it begins to acquire a golden hue.
8. Combine the onions with rice and minced meat, salt and pepper the filling, mix everything well.
9. Blind the pies, let them stand on the baking sheet for about 10 minutes, grease the beaten egg yolk on top.
10. Bake in a preheated oven for about 20 minutes, until browned.
Wheat Meat Pies
For them, you can use the serum that was formed during the preparation of cottage cheese. A fairly quick recipe: the dough is cooked for half an hour. For the stuffing, the mince can be ground in advance, but it is better to fry it immediately before making the pies.
Dough Products
• 800 g flour;
• 0.6 l of serum;
• 2 teaspoons of dry instant yeast;
• 30 g of sugar and salt;
• 1 egg;
• 1.5 cups of vegetable oil.
To the filling
• 400 g of minced meat;
• a teaspoon of salt;
• onion;
• ground black pepper - to taste.
Cooking
1. Prepare the stuffing with minced meat with the addition of finely chopped onions, salt and pepper.
2. Mix well and put in the refrigerator.
3. Take about 60 ml of warm whey, add salt, sugar, yeast.
4. Stir until smooth and remove for 10 minutes.
5. Combine the remaining warm whey with a beaten egg, pour 5 tbsp. tablespoons of oil.
6. Add the yeast solution to the mixture, mix the mass.
7. Gradually introduce flour into the mixture, knead the dough.
8. Take it into the heat, let it increase by about half. This usually takes about 40 minutes.
9. Remember the dough and leave for another thirty minutes.
10. Cook the pies. To do this, tear off small pieces from the dough, form round cakes and fill them with minced meat.
11. Cover the edges of the pies and fry them in a hot frying pan on both sides.
Simple pies with minced yeast dough
Products
• half a liter of warm water;
• 10 g of salt;
• 4 tsp dry yeast;
• 4 tablespoons of vegetable oil;
• about 3 cups flour;
• 2 chicken legs;
• 1 onion;
• salt and pepper to taste.
Cooking steps
1. For the test, dissolve the yeast and salt with warm water.
2. Pour vegetable oil into the mass, knead.
3. Gradually add flour (about 3 cups will be needed).
4. Knead the dough for 3-4 minutes. It must be thoroughly crushed, “beaten” and thrown from a small height onto the table.
5. Cover the dough with a towel, let it stand for about 20 minutes.
6. For the filling, boil chicken legs. Pass them through a meat grinder along with fried onions and spices.
7. Form small balls of the same size from the dough.
8. Fill the pies with the filling.
9. Fry products in a pan with heated oil
Cooking Tips and Tips
• For pies with minced yeast dough, take only premium flour. It must be sieved immediately before kneading the dough. So the flour is saturated with air, and the finished product is magnificent, light and tasty. Add the flour in parts, carefully kneading the dough.
• You can add various vegetables or mushrooms, cheese, toasted sesame to the minced meat. In addition to traditional ground pepper, it can be seasoned with nutmeg, ginger, thyme or other spices.
• Yeast dough does not like drafts, it is sensitive to temperature extremes and cold air.
• Meat for pies with minced yeast dough is used differently. Instead of beef, you can take poultry, pork, lamb or rabbit. The minced meat will increase if you add a little cream, sour cream, milk or broth to it. When using lean meats such as beef, a little pork is added. So the filling will not be too dry.
