The recipe for meat pie has a long history.Even in Roman times, such pies were served at banquets, sometimes with live poultry under the crust, which must have amazed unwary guests.

The history of the pie recipe with meat

In the 16th century, the English nobility restoredAn ancient recipe for a meat pie. The fad soon swept the country, with the English particularly fond of venison pie, a delicacy rarely found in any other country. The British also enjoyed meat pies of all kinds during this era, including pork, lamb, and game. During the reign of Elizabeth I, English cooks made a special recipe for a meat pie that included tiny chickens stuffed with gooseberries. Around the middle of the 16th century, a cookbook contained a recipe for a pie in which five birds were stuffed inside each other and wrapped in pastry. This love of meat pies soon spread to the New World. In the 19th century, Americans came up with a recipe for a pie made from the robin. Settlers who arrived in America took the recipe with them when they moved further west. But in Rus', only the very rich could afford a meat pie. Since ancient times, a pie has been considered a symbol of homeliness. In Rus', many types of pies were invented: open, closed, half-open. The dough for them is also very diverse: yeast, puff pastry, sponge. It is not for nothing that there is a proverb: "A hut is not beautiful with its corners, but with its pies." So let's quickly find out the recipes for the most delicious, ruddy, and beloved pies!

Recipe for Russian meat pie

For the filling:

• 1 chopped onion;
• vegetable oil for frying;
• 200-300 g of mushrooms, coarsely chopped (optional);
• beef or ground beef - 500 g;
• 1 teaspoon of salt;
• 1/8 teaspoon of pepper;
• 1/2 cup sour cream.

For the test:

• 2 s. of sifted flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder for dough
• 1/4 cup sour cream
• 1 egg, lightly beat up
• vegetable oil

Method of preparation:

Sift the flour, salt, baking powder and mix everythingIngredients. Whisk separately sour cream and egg and pour the resulting mixture into the flour. Mix all together until smooth and knead the dough. Wrap it in waxed paper or food film and leave to rest for a while, while you are preparing the filling.

Fry onion in oil at medium temperature5-8 minutes. Add the mushrooms, mix with onions and fry for 2 minutes, then add the ground beef and cook until it turns brown (5-7 minutes).

Preheat the oven to 400 degrees. Divide the dough in half and roll out rectangles of 20 x 35 cm from each halve. Place one of the rectangles on a greased baking sheet. Dampen the edges of the dough with cold water. Spread the filling on the dough, leaving the edge 1.5 cm free from the filling. Make three V-shaped cuts in the center of the second rectangle from the dough and put it on top of the filling. The edges should be patched, leaving no gaps. Dip the patisserie brush into the milk and cover the meat cake on top. Bake for 50-60 minutes.

Recipe for a pie with potatoes and meat

This flavorful homemade beef and potato pie recipe is perfect for a family meal. For the filling:

• 500 g ground beef;
• 1 onion, diced;
• 1.5-2 kg of potatoes, cut into cubes;
• 3 carrots, peeled and sliced;
• ¼ cup of flour;
• salt to taste;
• 1 teaspoon paprika;
• black pepper;
• 1.5 cups of beef broth.

For the test:

• 500 g of flour;
• 2 teaspoons of salt;
• 125 grams of margarine (cut into small cubes);
• 125 grams of fat (cut into small cubes);
• 125 ml of cold water;
• 1 egg.

Method of preparation:

Mix the ground beef, onions, potatoes and carrots inlarge skillet. Season with salt, garlic, paprika and pepper. Stew on medium heat until the meat is fully cooked and the vegetables become soft.

Stir in the flour and cook for 2 minutes. Pour the beef broth and bring to a boil. Cook for 5-10 minutes until the filling thickens.

While the filling is prepared and cooled, mixdough. Mix the flour and salt and add margarine and bacon cubes to the bowl. With your fingertips, carefully rub the fat into the flour so that it completely dissolves into it.

Gradually add water to the flour as needed to knead the dough.

The finished dough wrap in a food film and put into the refrigerator for 30 minutes.

After the specified time, take out the dough fromrefrigerator and divide into 2 parts. One part of the dough is rolled (3 mm thick) on a lightly floured work surface. Cut the dough into thin strips. Moisten the edges of the shallow cake pan with water and lay dough strips in it criss-crosswise.

Now distribute the filling.

Roll out the remaining 3 mm thick doughsprinkled with flour on the work surface and cut the excess to the size of the pie shape. Lubricate the dough strips along the edge of the mold with beaten yolk and place the "lid" from the dough on top. Protect the edges. Make a few cuts in the "cover" of the cake so that the steam can go out freely.

Cook in a preheated oven (200 degrees) for 50-60 minutes or until the dough turns golden brown.

Serve hot meat pie with the remaining sauce from the filling.

Meat pie recipe with chicken

For the filling:

• 300 g of ground meat from chicken breast;
• medium sized bow;
• a little garlic / garlic powder;
• 2 medium carrots;
• 2 medium potatoes;
• a tablespoon of vegetable oil;
• spices (preferably broth cubes Maggi / Knorr), a teaspoon of thyme, a teaspoon of curry;
• 2 tablespoons of ordinary flour (to make a binder);
• cool water - 200 ml;
• salt - to taste.

For the test:

• Get a puff pastry in the store. It is perfect for a kurik.

Method of preparation

Heat the oil in a frying pan. Add finely chopped onions and fry it a little. Add the chicken ground to the frying pan and mix well. Fry until the mincemeat whitens.

Now add 1 glass of water, and then add curry, thyme and garlic powder. Cover the frying pan with a lid and leave to boil.

When the mince begins to boil, add salt to taste, diced carrots and potatoes. Leave to simmer until the vegetables are soft.

Then add flour and mix well. This helps to "tie" the filling when baking.

Finally, mix everything well and set aside slightly to cool.

Puff pastry and put on a baking sheetso that the edges dangle. Lay the filling and cover the dough sheet, which will serve as a lid. Well protect the edges and pierce the pie in several places with a fork or knife (for the steam exit).

Bake a pie with meat 30-40 minutes at a temperature of 200 degrees to a crispy crust.

Tips for baking an ideal pie

• What if the edges of the cake burned? Cover the edges with aluminum foil and return to the oven for 15 minutes.
• Is there too much leftover dough for the pie? Do not throw it away! Sprinkle the dough with cinnamon, sugar or your favorite grated cheese. Send it to the oven and bake until golden brown, usually about 10-15 minutes. Here's to you and another great recipe!
• To get a beautiful golden crust near the ready-made baked product, grease it before baking raw yolk or milk.
• If your family is not big, then it's better to make 2 small pies instead of one big. Take one to the freezer, and bake the second one.
• Do not use parchment paper when baking a meat pie, as it emits juice and paper swells, which will give a not very attractive appearance to the baking.
• For juiciness of a meat stuffing it is necessary to add to a beef onions or a little milk.
• If you are baking a meat pie for the first time, then make it closed. This will save juiciness.
• To cook a cake for a special occasion, decorate it. After all, an attractive appearance will double your appetite!

• Finished meat pie should be covered with a clean towel and leave to "rest" for about 30 minutes.
• And the most important: prepare pies with meat with love and joy, so that your baking turns out magnificent, tasty and soft!

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