Yes, it seems to me, after experimenting with fillings, you can try any fillings, up to combined and meat ones, just choose the right ratio of products and so that they are not heavy and liquid.

Imagine, bread "for four rolls" and all with different fillings! By analogy with kulebyaks "on four corners".
Do not forget about meat pies - boiled beef + fried onions + bell peppers + spices,
cabbage pies - boiled cabbage with butter + egg,
pies with rice - boiled rice + boiled egg + freshly ground pepper mixture) and p.

For pies baked in a pan, my husband's favorite filling: mashed potatoes + fried onions on bacon with bacon cracklings.
Green onions with egg, pink salmon (salmon) with onions and eggs, white fish with onions, chicken with mushrooms ...
Salmon with shrimps + cream + protein + whipped spices in a souffle.
But this filling, for my taste, is better in puff pastry and make tiny pies.
Quote: Furniture

Sauteed minced meat + stewed cabbage
Cat, if it's not difficult, please write in more detail about rice with an egg, what is their ratio, do I need to add oil, otherwise I'm almost a complete amateur?
Bagel, can I ask you in more detail about pink salmon with onions? How to cut? do you need heat treatment? In what proportions?
What kind of white fish do you take? Will pollock fit?

Furniture, about minced meat and cabbage, if not difficult, too, please, in detail.
Quote: Bagel

About fish fillets of pink salmon, pollock (cod, hake, etc.) - cut into small pieces (even I repeat in my opinion), fry the chopped onion, add fish, salt, pepper and fry literally 3 minutes, cool and in pies ..
the main thing is not to get the bones, it's very unpleasant ..

As for the proportions - well, it's a matter of taste. This is not bread, careful measurements are not required here ..
Fish goes well with onions, we love it, so I cut it in half rings and in the filling it is almost half.
But not everyone likes it that way, so a mustache by eye
Minced meat with cabbage (in the evening I will find out more precisely): fry the minced meat with spices in a pan, but not until cooked, and throw chopped cabbage into it (half a head of cabbage leaves for 1 kg of minced meat - not very large), add water, close the lid and reduce the heat to medium ... As the cabbage is cooked (becomes brownish) and eat it, or put it in pies.

Quote: Vasilisa

Cat, if it's not difficult, please write in more detail about rice with an egg, what is their ratio, do I need to add oil, otherwise I'm almost a complete amateur?
Vasilisa, everything is very simple: when you cook rice in water, add a piece of butter (rice is cooked in a 1: 2 ratio in salted water for exactly 20 minutes under a lid over low heat) or, if you are not too lazy, fry raw washed rice in butter for 2-3 minutes ( rice should become transparent) in a saucepan, then add boiling water there, the ratio is 1: 2, salt, cover and cook for the same 20 minutes, and the rice-egg ratio is to your taste, I personally like when there are more eggs
Princess Budurr
Quote: tanya1962

Alinchik, but you can take French cheese instead of Russian cheese, otherwise I have just 0.5 kg packaging in the refrigerator.

With feta cheese, cool cheesecakes are obtained (yesterday I did it again)!
It is necessary to knead or grate the feta cheese, add a little cottage cheese (so that it is not so salty, the proportion is somewhere around 1: 3 or 1: 4) and there is also a raw egg.
Take whatever yeast dough you like and make lots of little buns.Then press the center of each bun with the bottom of the glass and put the filling there, and into the oven.

And you can also put feta cheese in pies with boiled potatoes - the taste becomes much more interesting.
Especially cool: boiled potatoes + feta cheese + green onions + some vegetable oil.
Rustic stove
Quote: GruSha

Pies with cabbage


sl. oil

Finely chop the cabbage, put in a pan with plums. butter, add a little water, salt and simmer covered over low heat until soft. Add finely chopped eggs.

Girls, I have the most popular cabbage pies, but I make the filling a little bit differently.
I give the amount for the dough from 500 g of flour.

Cut the cabbage as if into squares (that is, first, as usual, into strips, and then chop this straw across), you need somewhere one and a half liters of these chopped squares. Pour milk over the cabbage (can be diluted with water), salt and sweeten so that the milk tastes good (like porridge). Cook for about 20 minutes, so that the "crunchiness" disappears.
Meanwhile, boil 3 eggs.
Finely chop 2-3 onions, fry the onion in a large deep frying pan in sunflower oil until golden brown.
Pour the cabbage into a colander, let it drain, put in a skillet with onions, fry for a few minutes, add chopped eggs. Check for salt, add salt if necessary, you can add a piece of butter.
The filling is so delicious that sometimes I eat it on a plate while trying
and I was so lazy that the last time I made the cabbage filling in a slow cooker .. I fried the onion in baking and stewed it for 40 minutes on baking, but it must be stirred periodically, once every 10 minutes, it is fried from below and gives a pleasant brown overall color .. water will have to add a little
! R! NA
Cook for about 20 minutes to remove the crunchiness.

And I like that a little "crunchiness" is preserved, and the cabbage pieces do not stick together in the filling.
Therefore, for those who have a desire to try to prepare the filling with "crunchy", I spread the cooking technology.

1. Finely chop the white cabbage.
2. Pour in a small amount of boiling water, bring to a boil, put in a colander, let it drain a little and then squeeze.
3. Add chopped eggs and melted butter to the prepared cabbage.
4. Salt everything and mix thoroughly.

I use the filling for pies and pies prepared in this way. Pets gobble up so that it bursts behind the ears!
And with such a filling, try the buns:

1 onion
1 tbsp. l. vegetable oil,
250 gr salami
250 grams of Gouda cheese.

Chop the onion finely and fry in vegetable oil until transparent.
Cut the salami and cheese into small cubes, mix the filling with the remaining protein.
Spread the filling evenly.
Beginning on the long side, roll the dough into a roll.
Place the resulting pieces on a baking sheet with the cut side.
Cover and let stand for 15 minutes.
Bake for 30-35 minutes.

Insanely tasty and juicy. I bake a large amount at once and part in the freezer, before serving in the microwave and on the table.
Self-taught baker
Fillings for pies, pies and the like ...

I think Temka is in demand, so as not to search the entire site.
Minced meat can be prepared from meat and fish, fillings from vegetables, rice, dried mushrooms, cottage cheese, apples, wild and garden berries, etc.

For minced meat, fish and meat should be minced or finely chopped with a knife.

Minced meat from boiled meat
: mince the boiled meat, add sautéed / fried onions, salt, pepper, a little broth, chopped herbs.
Alternatively: add boiled rice, or boiled eggs.

Minced meat from raw meat: Put the raw minced meat in a hot and oiled frying pan, fry the meat until tender, and then everything as in the previous recipe.

Minced fish: disassemble the boiled fish from the bones, and chop with a knife, add spices, you can also add boiled rice, browned or fried onions, fried carrots, or celery root.
Raw fish (fillet) pass through a meat grinder with a large grid, fry in a pan. Further, as in the previous. recipe.

Rice and egg filling: Mix boiled rice (not until ready) with chopped boiled eggs, add spices and a little plum. Oils.

Pickled cucumber filling: Peel the cucumbers, chop finely, or cut into thin slices, put in a saucepan, simmer, put on a sieve, drain off the water, Combine with sautéed / fried onions and chopped eggs.

Green onion and egg filling:
Chop the onion, sauté to drain. butter (tastier than vegetable), cool, mix with chopped eggs, salt. For a bunch, you can enter 1 raw egg.

Chanterelle filling:
Cut onions, carrots, potatoes into strips, chop the chanterelles, chop the dill. Fry the mushrooms in a saucepan, add onions and carrots, and fry everything together.
Fry the potatoes in a separate skillet. Add potatoes to the mushrooms, salt and pepper, add dill.

Liver filling: You need a heart for this filling.
The heart must be boiled. Then it must be chopped up.
Fry the chopped heart in oil with onions and black pepper.
Garlic, grated on a fine grater, can be added to the mixture.
Season to taste.

Chicken filling: Chicken must be separated from bones and skin. Boil chicken until half cooked. Then chop it, but not finely. Boil the resulting mass until fully cooked and then chop finely. Then lightly fry in oil, mix with chopped eggs and season with salt.
Put the resulting mass down, cover it with chicken plates on top.

Mushroom filling:
Mushroom filling is made from salted mushrooms, fresh and dried:
- milk mushrooms
- Champignon
- mushrooms
- honey mushrooms
- white
- boletus
- boletus

Salted mushrooms chop finely and add finely chopped onion and butter.

Dried mushrooms boil, chop and mix with onion and buckwheat porridge, then fry in oil.

Fresh mushrooms should be chopped coarsely and stewed in butter with parsley, salt, add onion, pepper, hard eggs and sour cream.
Elena Bo
LIVER FILLING (liver, lung, heart)
Rinse beef, veal, lamb or pork liver in warm water and cook. Cut the cooked liver into small pieces, mince, put in a pan with fried onions and lightly fry. Then add salt, pepper, chopped eggs, dill or parsley and mix together.
For 1 kg of liver - 2-3 tbsp. spoons of butter, 3 eggs, 2 pcs. onions.

Peel the veal, lamb or pork liver of films and bile ducts, rinse in cold water, cut into small pieces and fry in oil with chopped onions. Then finely chop the liver, salt, sprinkle with pepper, mix with friable buckwheat porridge and chopped boiled eggs.
For 300 g of liver - 1 glass of buckwheat, 2-3 tbsp. spoons of butter, 3 eggs, 1-2 pcs. onions.

Rinse the fish fillets, cut into small pieces, put in a frying pan and fry in oil (1 - 1 1/2 tablespoons). Then mix with boiled rice, add melted butter, finely chopped parsley or dill and salt and pepper to taste.
You can take boiled fish for the filling, cut it into pieces and mix with rice.
In the minced meat, if desired, you can add finely chopped fried onions.
For 300 g of fish fillets - 3/4 cup rice, 2-3 tbsp. tablespoons of oil.
Quote: LaraN

Cabbage filling

Chop the white cabbage, stew in a pan (in a saucepan) with onions and carrots, salt, add spices to taste, you can add tomatoes or tomato paste.
You can add hard-boiled, chopped eggs. Or chopped and fried boiled sausage or sausages.
Svetik S
Filling for cottage cheese pie

500 g cottage cheese
120 g mayonnaise
40 g dill
1 egg
4 cloves of garlic
3 large onions
2 tsp sweet pepper
3 tspwine or apple cider vinegar

Cut the onion into rings, fry in vegetable oil with the addition of water, then add vinegar and simmer a little more. Mash cottage cheese with mayonnaise and pepper. Add garlic and dill. First put the filling on the dough, onion on top.
Potato and bacon filling.

Fry the onion and bacon in a pan, add mashed boiled potatoes, pepper from the heart
Minced sauerkraut
The cabbage is sorted out, washed in cold water, thrown into a colander, allowed to drain, squeezed, and put into a saucepan, add vegetable or ghee and stew until tender. Finely chopped onion is fried separately and added to the cabbage. salt and pepper are added to taste.

Buckwheat porridge filling with bacon and eggs
1/4 cup buckwheat, bacon 100 gr, egg 1 pc. 1/2 onion. Salt 1/2 tsp
Prepare buckwheat porridge. Boil hard-boiled eggs and chop finely. Cut bacon into small cubes and fry it in a pan until light yellow; add finely chopped onion and fry everything together until golden brown, then combine all the products and mix.

Minced meat with rice
The stew is passed through a meat grinder, mixed with boiled rice and fried onions, salt and pepper are added to taste.

Filling of greens and chives with eggs
Chives - 500 g
Carrots (greens) -50 g
Coriander (cilantro, greens) 200 g
Eggs 5 pcs, salt to taste.
Rinse greens, dry with a towel, chop finely, mix with finely chopped hard-boiled eggs, salt to taste.

Filling with spinach, green onions and coriander
Spinach - 500 g
Green onions - 200 g
Coriander (greens) - 100 g.
Salt to taste.

Sorrel and green onion filling
Sorrel 500 g,
Green onions 500 g,
Salt to taste.

Nettle and green onion filling
Nettle (leaves) - 500 gr
Green onion 200 g
Salt to taste. Rinse the onion, dry with a towel and chop finely. Rinse nettle leaves, blanch in boiling water for 3 minutes, squeeze, chop. Mix everything and salt

Wild garlic and dill filling
Ramson - 50 g
Dill (greens) - 100 g
Rust oil 100 g
Salt to taste
Wash, chop finely, salt, add oil and stir

Filling of green onions, coriander and chard
Green onion 200 g
Chard (leaves) 100 g
Coriander (greens) 100 g
Rast oil 100 g
Salt to taste.

Curd filling with herbs
Any cottage cheese, Green onion, dill (herbs) salt
Rub the cottage cheese through a sieve, add chopped greens, salt and mix. Greens and cottage cheese are taken equally by weight.

Vegetable or butter can be added to the herb fillings (optional)
Quote: Lina

Green onion filling with egg
Chop the onion, salt, lightly heat, add chopped boiled eggs.

Onion filling with egg
Cut the onion into half rings (or quarter rings, if large), put in a colander, scald and drain. Add chopped boiled eggs, salt.

Chicken fillet filling
Cut the chicken fillet into small pieces, quickly fry. Fry the onions separately. Mix, salt, pepper, add aromatic herbs.

Potato filling
Prepare mashed potatoes. Add:
fried onion
green onions
different greens
minced meat (fried or from boiled meat, liver)
liver sausage
etc., whatever you want or what was found in the refrigerator.

Carrot filling
Boil carrots, peel, cut into cubes, add a boiled egg, salt.

Potato filling for fried pies:

Pass the boiled potatoes through a meat grinder with a RAW onion (or chop in another way).
And I cook fried pies with sorrel, and so that the sorrel filling does not "flow" I always add sifted starch, 1 tbsp. l. 300 gr. sorrel.
My home fans of khachapuri, hundreds of dough recipes have been tried, we are constantly experimenting and I began to suspect that the main thing is to choose your own combination of filling, and the dough can be almost anything.
We settled on this combination for the filling, if anyone is interested:

suluguni - 500 gr
feta cheese - 250 gr
homemade cottage cheese - 100 gr
1 egg
garlic - 4-5 cloves (as much as possible, to taste)
you can have some chopped greens, who loves

I keep the proportions approximately, plus or minus.
Quote: yuliya_k

My favorite pie fillings:

Dried mushrooms and champignons
Soak dried mushrooms for a couple of hours, drain the water, boil (30 - 40 minutes, those who wish can do more). Boil champignons for 5 - 7 minutes, cut, mix with boiled dried mushrooms and onions fried in sunflower oil. Season with salt and pepper.

From the giblets
Boil the lungs (and so on) for about 1.5 - 2 hours, skip in a meat grinder. Add fried onions, salt and pepper.

Stewed cabbage
It is good to take fresh cabbage for stewing, and then add sauerkraut (30 - 20 minutes before cooking)
Quote: Vasilisa

Has anyone tried to make rye dough pies?
Here on the forum there is this recipe, now I can't find it, but you can search it with a search engine.
Wheat-rye buns
10 g yeast
1.5 cups millet flour
1.5 hr flour
1.5 tsp. salt
1.5 tbsp. l. Sahara
1 tbsp. l. rast oil
3 tsp panifarina
1 tbsp. l dry sourdough
310 ml water
Rye mode.
The buns are not bad, I baked, although they turned out to be harsh for me.
try to add less flour. I always focus on the bun.
Delicious potato filling for fried pies

Potatoes - 6 pieces
Processed cheese - 2 pcs
Bulb onions

The filling is prepared as usual: boil the potatoes, crush them, season with onion frying, add chopped dill and grated processed cheese.

Maybe adding processed cheese curds to the potato filling is not new, but it was a revelation for me.

It turned out very tasty, I will always do this now. The idea was spied on the Povarenok website. RU.
Canned pea filling

Quote: kava

Luysia, Thank you! I think Scarecrow will not chase me with a broom with my peas.
I just cut the bacon into small pieces (no more than 0.5 cm cubes) and flooded it, then I added finely chopped onion to it and fried it until golden brown.
I took a can of green (any brand, even in a glass half-liter jar) canned peas and lightly blended it.
I evaporated the pea mass a bit with onions and bacon.
Cool down and that's it!
The filling is tender, not dry, pasty.

Fillings for pies, pies, khachapuri, rolls
Yesterday my mother-in-law gave me a whole package of arugula, I adore it in salads, but then I read that it is also suitable for fillings in pies, maybe someone used it for this purpose ??? I will be very grateful if you can advise how!
Unfortunately, I don't know how to make arugula filling, can I guess how to make it like a sorrel or green onion filling?
Quote: sweeta

Yesterday my mother-in-law gave me a whole package of arugula, I adore it in salads, but then I read that it is also suitable for fillings in pies, maybe someone used it for this purpose ??? I will be very grateful if you can advise how!

It seems to me that these cheesecakes with arugula instead of spinach will turn out to be just super!
Mila, thanks for the answer, I also "searched" on the Internet here and created the following - a pack of cottage cheese + 100g of cheese + arugula (finely chopped) + a bunch of green onions + 2 eggs ... Pepper, salt to taste (I didn't have feta cheese especially salty) ... Well, I threw a handful of dry Mediterranean herbs ... Well, what can I say ... OOO It turned out very tasty
Hello girls! I'm new on the forum, but I want to share a recipe for cabbage filling with "crunchy". Cooking is very simple and fast. The main nuance is that chopped cabbage for the filling is thoroughly rubbed with salt before frying. Salt as much as you would put in the usual stewing of cabbage. Grate until juice appears and immediately onto a preheated pan. Add a little olive oil, lightly fry. The grated cabbage will give juice very quickly. Reduce heat to low and simmer for 5-7 minutes. Add spices - paprika, ground white pepper, ground dried tomatoes, or add a chicken spice mix (available on the market). Everything, the filling is ready. Due to the spices, it acquires a beautiful, warm color. The filling is neither greasy nor damp, it is easy to mold pies of any size - both traditional and small - into one bite.

Try to cook. Hope you like it!
Girls help out!
I've wanted fried liver pies for so long. Then I saw a lung on sale, there were no other offal. I cooked it, made minced meat with sautéed onions, but I still feel some specific (and not very pleasant) smell. I even soaked this lung before cooking just in case, now I don't know what to do.
Maybe someone knows how to fight off this smell or already without options? sorry for time and effort, and food too, it's a pity to throw it away ...
Summer resident
You can add allspice and black pepper and a little nutmeg. The next time you cook a light in the broth, add lavrushka and other spices, and 1-2 cloves buds
Oh thank you very much for such a quick response !!!!
do you think all is not lost and it will help?
Girls, thank you for creating such a topic: I haven't read the whole thing, but I have already learned so many useful things
What happened? Notifications are coming in, but there are no new messages.
Calm, only calm - nothing evaporates, work is underway to divide the topic.
The topic with sweet fillings will be in the section Sweet pies, cheesecakes, gingerbread
I also loved khachapuri with my family. And I make them with different fillings. Here's my favorite filling
homemade cottage cheese - 150 gr.
cheese (I mostly take "Russian") - 150 gr.
feta cheese - 100 gr.
egg - 1 pc.
garlic - 2-3 cloves
a lot of greenery.
Shy, is the egg raw?
leeka, yes, the egg is raw.
I don't know if anyone offered such a filling, I didn't seem to find it.
I still have porridge rice + millet in milk. I put green onions and eggs there. On a large plate of porridge 4 eggs and a bunch of onions. Made ordinary yeast dough pies. It turned out very decently.
Marfa Vasilievna
My favorite:
Potato - buckwheat
0.5 kg of boiled potatoes, 100 g of boiled buckwheat, 1 onion, diced and fried in oil, 3 tbsp. l chopped greens, salt, 50g butter.

Beat 4 eggs with a pinch of salt and black pepper with a fork, fry the onion, chopped very finely, in butter until transparent. Pour in the beaten eggs and fry the omelet until tender, stirring occasionally so that the onions and eggs mix evenly. Refrigerate.

Grate 300 g of mushrooms on a coarse grater and fry in a hot dry frying pan, stirring occasionally until the mushroom juice evaporates, add salt. Add finely chopped onion fried in butter, a couple of tablespoons of sour cream and fry for another 3 minutes, stirring occasionally. Refrigerate.
Here many wrote about cabbage filling. I will also write mine, or rather my mother's and grandmother's.
I will warn you right away that in our pies they like light cabbage, not very stewed (as for food), a little aldente, not dry.
We shred cabbage as they like, I'm making smaller ones here. Then, add a little salt, simmer a little in a frying pan, do not change its color, you can add onions, whoever loves, you can dill, then break raw eggs there and mix quickly and remove from heat almost immediately. You can add melted butter, who loves, spices. Stir several times, do not let the egg turn into an omelet and it is ready. How I will do - I will attach a photo of the filling. In pies, it is light, juicy, not sluggish, does not lose its shape, pies are perfectly formed with it. We have always made cabbage filling the only way. The egg was not pre-cooked.
It is prepared similarly with green onions. But with him we eat two options for the filling.
That is, there is an option green onion + chopped boiled eggs, and there is green onion in a frying pan, stew it a little and beat in the eggs, stir a couple of times and turn it off - the filling will also be very juicy.It seems that I wrote it clearly.
Bast1nda, Natasha, sooo much thank you for such an interesting and unusual For me at least) variant of cabbage filling !!!

I have not prepared such a cabbage filling yet !!!

I did something similar with green onions ...

I will definitely cook it !!!
Lard and onion filling

Such pies turn out to be very tasty, in principle, it's hard to even think that there is lard in the filling!

You will need salted lard and onions, and onions should be only slightly less than lard. Cut the onion and lard peeled from salt into small cubes, lightly fry the onion in a small amount of vegetable oil, mix with lard and slightly warm the mixture, adding ground pepper to taste.

If you have fresh bacon, then fry it slightly and salt it to taste, then mix it with fried onion.
Please share the filling for the raw fish pie / pies. I have cod. The dough is already there, but I can't find the filling for my beloved
Lelka, I would add rice, onions and carrots.
Quote: OlgaGera

Please share the filling for the raw fish pie / pies. I have cod. The dough is already there, but I can't find the filling for my beloved

Raw fish, fried onions, thinly sliced ​​tomatoes, herbs, green onions - very tasty! This is the only way to cook pies with red or white fish

Fillings for pies, pies, khachapuri, rollsPuff pies for broth
Fillings for pies, pies, khachapuri, rollsSalmon with onions and tomatoes in dough

Albina, even I don't want rice today ...
Admin, yes, it looks like I will. I can only deal with hazel grouses ...
What is the best rice for filling?
tascha, crumbly, but not crushed

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