A unique filling for the pie. Cooking options

The pie filling is the key to successdelicious dishes. Therefore, its proper preparation is very important. In the article we offer delicious and original recipes of fillings, both from meat, cheese, fish, and fruits, mushrooms and vegetables.

Caloric and hearty stuffing for a pie can bemade from any type of meat. The method of preparation is usually the same. Meat or by-products to boil with a small amount of water, adding a peeled whole onion, salt, laurel and pepper peas. In a deep saucepan fry finely chopped onions and garlic, add to them chopped meat, fresh green onions and cubes of boiled eggs.

Puff filling for liver, lung or heart pieprepares a little differently. Boil the meat and roll in a blender. At this time, fry the chopped onion, garlic, grated carrots in a frying pan; add meat and salt.

Very delicious filling for pie is obtained fromred fish species. For its preparation boil half a kilo of fillet without bones in salted water. Then knead the fish carefully with a fork, add butter, boiled egg cubes, chopped dill, two spoons of rice. Mix all the ingredients.

Meat and fish fillings perfectly match pies from yeast and puff pastry.

To make a pie with cheese the bestoption is the application of cheese. The product should be rubbed roughly, mixed with two beaten eggs and chopped very finely dill. The filling can be used for open and closed pie.

Very delicious is the filling of fruit. This is the best option for sand, yeast and puff pastry. In this capacity, almost any fruit can be used. In the article we will offer not quite the usual recipes.

Pumpkin stuffing for pie is prepared enoughjust. To do this, polkilo fruit clean and cut into small cubes. It is recommended to put them in a sieve, which is placed over a boiling pan for about twenty minutes. It is not recommended to boil a pumpkin, otherwise it will absorb excess liquid and the filling will turn out to be liquid. All beat in a blender. In a deep saucepan, mix two eggs with 2/3 cups of sugar and a can of condensed milk. At the very end, add a pumpkin. This filling is ideal for an open version.

Lemon filling for pie will like it very muchchildren. To make it, mix three eggs with a glass of sugar, add a lemon zest and juice. The mixture should be homogeneous, and at the very end, pour into it three large spoons of flour. This stuffing is ideal for buns and a big holiday cake.

For an open pie, a vegetable or mushroomfilling. The most traditional option is a cabbage halter. But for some reason, carrots are forgotten undeservedly. For its preparation boil several pieces, grate on a large grater, mix with cubes of boiled eggs, vegetable oil, chopped finely greens. Mincemeat for a large kulebyaki will turn out very tasty.

Mushroom filling for pie should not be preparedfrom ordinary champignons. The most appetizing and fragrant option is the use of white mushrooms. To do this, boil them, as usual. In the saucepan fry very finely chopped onions, add to it ready and washed mushrooms. Slightly put out to evaporate excess liquid, put butter and can be used as a delicious minced meat.

In addition, as a filling for piescan be used: poppy seed with sugar; dried fruits, soaked and cut into small pieces; cottage cheese, mixed with egg and powdered sugar; buckwheat porridge with meat; chopped green onions with cubes of boiled eggs and much more.

Bon Appetit!

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