Recipe: Meat filling for pies

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Pies can be virtually any filling, but is most nourishing meat. It goes well with many vegetables, cereals and herbs. In addition, you can add to the meat by-products, which will make her naughty, such as the liver.

Hot and ruddy pies trying to learn to bake almost every woman. This festive table decoration and a very tasty dish for the whole family. Fillings for pies myriad. However, the meat - the most popular. It can be prepared from different types of meat, including, and a mixture thereof. For example, very tasty stuffing of pork and beef, mixed in equal proportion.

Cooking stuffing always begins with the preparation of meat. The selected piece must be thoroughly washed, freed from the bones, if any, and of its fragments.

Next, the meat must boil and either parse the fibers, if used poultry or mince.

From boiled meat stuffing can be formed - pure meat or with the addition of various fillers.

The classic meat stuffing of boiled meat

It should be:

500 g of boiled meat, 1 carrot, 1 onion, 3 tbsp. tablespoons vegetable oil, 5 tablespoons. l. broth, salt and black pepper - to taste.

How to prepare:

1. First you need to chop cooked meat grinder or blender. For their lack of can be just very finely chop it with a knife.
2. Then the carrots grate, chop the onion into small cubes and fry them in hot oil in a frying pan.
3. Frying should last as long as the vegetables acquire a golden hue.
4. Once the onions and carrots reached the desired state, they need to add boiled meat stuffing and fry for about three minutes.
5. The mixture should be mixed thoroughly, add salt and pepper, then slowly pour into it 5 Art. soup spoons.

Meat stuffing of minced raw

It should be:

500 g of minced pork or pork and beef mixture, 1 onion, butter, ground black pepper and salt - to taste.

How to prepare:

1. A bulb should be cleaned, chop middle-sized cubes and fry in butter until translucent state.
2. Then it should be added to the stuffing mixture and fry until crisp.
3. During frying minced meat must be constantly stir and knead with a fork to prevent clumping.
4. Finally, the stuffing must add the pepper, salt and simmer it for about 10 minutes under the lid closed.
5. This stuffing can vary, add to it chopped boiled egg, parsley and fried mushrooms.
6. If, despite quenching filling turned out rather dry, it can be added to the extent of juicy fresh vegetables such as bell peppers, or finely shredded cabbage, or a tablespoon of sour cream average fat content.

In addition to the meat filling can be added light cereals, such as rice. It goes well with pork filling. To beef is sometimes added to boiled potatoes, mashed into a puree.

But whatever the filling is used, spread it on the dough should be only in the form of cooled down.