Filling for yeast dough pies

Cakes from yeast dough can be cooked with absolutely any filling, the main thing is that it matches your taste and, of course, was delicious. Below we will describe in detail about all kinds of fillings for such homemade baking.

Sweet stuffing for yeast dough pie

The simplest sweet filling is filling with fruits and berries, both frozen and fresh. Sugar is added only to taste. When using juicy berries, they need to be slightly seasoned with starch, in order to prevent the leakage of juice when baking products.

You can also use thick jam, jam or its mixture with fresh berries or fruits as a sweet filling for a pie or small pies.

Very tasty pies with curd sweet stuffing. Often, to the curd, along with the sugar added roasted raisins or any other dried fruits and nuts.

As a rule, large sweet pies, unlike products with savory stuffing, are made open, covering the surface with a "mesh" or "pigtails" from the dough.

Filling for unsweetened yeast dough pies

The assortment of unsweetened fillings for pies is much wider and more diverse. There are excellent opportunities for culinary experiments, because even the filling with the same basic constituent can be diversified by adding spices or other products, each time changing the taste and giving it new shades. Most often, unsweetened pies are prepared closed to preserve the juiciness of baking.

Let's consider some variants of unsweetened filling for the closed unsweetened pies from a yeast dough.

Delicious meat filling for yeast dough pie

Ingredients:

Preparation

To begin with, we need to bring beef to the ready. To do this, we wash the meat, put it in a saucepan, fill it with water and put it on the fire. After boiling, we remove the foam, add the washed root of parsley and celery, carrots, one onion with the husks, after washing it, and also throw cauliflower celery, salt the broth to taste and season with peas of black and fragrant pepper.

While the beef is boiled, boil the eggs hard, and then cool in ice water, clean and cut into cubes.

We cleaned bulb onions, shredded cubes or semirings and wessed to pleasant goldenness on vegetable oil, seasoned with a pinch of sugar for caramelization. We also fry the champignons until they are ready, after washing them and cutting them randomly. At the same time, we minutely chop any freshly selected greens.

By the readiness of the meat we pass it through the meat grinder along with the boiled carrots, celery and parsley root. After that, fry the meat mass a little in a frying pan, add the prepared fresh greens there and pour in about half the glass of the broth from the beef cooking. After that, mix the meat component with mushrooms, eggs and onions, season with salt, freshly ground pepper mix, hops-suneli and mix.

Simple fish filling for yeast dough pie

Ingredients:

Preparation

Very simple, but incredibly delicious fish filling for pie is obtained from the fillet of pink salmon. It is enough to cut the fish product in small slices. And peeled onion, chop half rings and save on a small amount of butter. Filling the yeast pie, lay the slices of pink salmon, seasoned with salt and pepper, lay onions and pieces of butter around the perimeter.