Try these recipes for pies with an excellent filling, which are suitable as a small lunch or a big dinner

Don't know what to prepare for dinner and surprise your loved ones? Try the recipes for pies, which are just dusty.

These unleavened dumplings full of great filling will delight the taste buds of adults and children.

They are ideal for family gatherings, but also as a snack for individuals.

Try which recipe will be the best for you and you will love to come back to it.

Pies with meat

Unleavened dumplings with meat are a great candidate for an excellent family dinner or perhaps a light lunch. It is good if the meat from the broth is used. You will find out how to get it when you go through the recipes for beef broth .

Ingredients:

Dough for dumplings:

• 500 g plain flour
• 250 ml of hot water
• 50 ml of sunflower oil
• 1/2 teaspoon of salt

Stuffing for pies:

• 800 g of boiled beef from the broth
• 2 large onions (approx. 300-350 g)
• 50 ml of sunflower oil
• 1 teaspoon of sea salt
• 1/2 teaspoon ground black pepper

Method:

Stuffing:

• We start by grinding the meat from the broth in a food processor.
• Peel the onion, cut it into cubes and put it in a pan with preheated oil.
• Saute for about 10 minutes so that it vitrifies and acquires a slightly golden hue (it must not turn brown, otherwise it will be bitter).
• Transfer to a bowl, add minced meat, salt and pepper and mix thoroughly.

Dough for dumplings:

• Sift the flour into a wide bowl and add salt and vegetable oil.
• Add hot water, stir lightly with a spoon and then start to knead.
• The dough should be soft, elastic and plastic-like in appearance.
• Form the finished dough into a ball, wrap it in foil and let it rest for 30 minutes in a cooler place, but not in the refrigerator.

Preparation of pirogues:

• Then remove the dough from the foil and divide it into 3 equal parts. Put the two pieces aside and cover them with a clean towel so that the dough does not dry out.
• Roll out the first part into a thin sheet of approx. 0.3 cm and cut out circles with a diameter of approx. 6.5 – 7 cm.
• Put a piece of stuffing in the center of each wheel. It is always ideal to scoop up a little, squeeze a little to form a ball or roller, and only then place it on the wheel.
• Fold the wheel in half and use your fingers to form a frill at the joint so that the filling remains inside. If you don't want to shape the frill with your fingers, you can use a fork and crimp the entire edge of the joined halves of the wheel in this way. This is how we process each part of the dough in the same way.
• Put water in a pot, bring to a boil and add salt. Throw in the finished pies and cook until they float to the surface. As soon as they float, we leave them for another 3-4 minutes and immediately take them out.
• We always cook each batch from an individual part of the dough separately so that each dumpling has enough space in the pot.
• Season to taste, preferably with vitrified onions on lard with chives, or use oil instead of lard.

Slovak pirohy with brynza

Salted sheep's cheese is a popular ingredient not only in Slovakia. It has a characteristic and completely delicious taste that gives dishes a little bit of a different twist. When bacon is added to it, you have a delicious dish.

Ingredients:

• 2 cups of wheat flour + for sprinkling
• 1 egg
• about 3/4 cup water
• 1 tablespoon of butter
• 1 teaspoon of salt
• 500 g of boiled potatoes
• 200 g of sheep's cheese
• 200 g of smoked bacon
• 1 red onion
• Salt and pepper to taste
• Clarified butter for frying
• Bunch of chives

Method:

Stuffing:

• Peel the onion, chop it finely and put it in a frying pan in hot butter.
• Mash the boiled potatoes with a press and put them in a bowl.
• Cut the bacon into small cubes and fry it in a pan.
• Put the onion, bacon, sheep's cheese and chopped chives in a bowl with the mashed potatoes, season with salt and pepper.
• Mix all the ingredients thoroughly to create a uniform mass and set aside for the time being.

Dough:

• Sieve the flour onto the work surface, make a well in it, add butter, salt and eggs.
• Gradually add warm water to combine the ingredients.
• Knead the dough for about 10 minutes to make it soft and elastic.
• Cover with a clean cotton towel and let it rest for about 15 minutes.
• Then divide the dough into two parts, roll out a 2-3 mm thick sheet from each.
• Cut out circles from the dough prepared in this way with a glass or a cookie cutter.
• Put a spoonful of stuffing on each one. Then we carefully press the sides with our fingers and create a translation as a joint to close the pirogues.
• Put the dumplings in portions into salted boiling water and cook for about 3 minutes until they are soft.
• Before serving, fry the dumplings in a little melted butter. Serve with chopped chives.

What exactly is a pie?

As we already mentioned in the introduction, they are unleavened dumplings whose origin is in Central and Eastern Europe. In most cases, they are shaped in a semicircle, but it can easily be a square, rectangle or triangle, it depends on what kind of shape you like.

For example, Slovak pies are made from potatoes, eggs, salt and flour, and can be filled with cottage cheese or jam, and sprinkled with sugar, cinnamon and breadcrumbs fried in butter.

What are the suitable fillings?

• Braised cabbage
• Boiled or baked meat
• Minced meat
• Fresh cheese
• Cottage cheese
• Potato filling
• Spinach
• Bacon with onions
• Jams or jams
• Different types of fruit

The main thing is that each filling has a sufficiently distinctive taste, otherwise the pie will not have the right taste. It is always good to combine several flavors, for example enriching some fillings with onions sautéed in lard or oil. The filling should also ideally be at room temperature. It shouldn't be completely hot, but it shouldn't be cold from the fridge either.