Warm, ruddy, mouth-watering pies do not leave indifferent even spoiled fashionistas who are closely watching their figure. The aroma that instantly envelops everything around, of course, is directly dependent on the filling. Take note of a few simple but original pie filling recipes.
Pick your recipe
You will need
-
- mushroom stuffing with cabbage:
- 100 g dried mushrooms
- 2 pcs. onions (turnip)
- 180 g butter (butter)
- 800 g cabbage (pickled)
- spices (salt
- pepper)
- cabbage stuffed with egg:
- 100 g butter (butter)
- 3 pcs. eggs (boiled)
- 1 kg of cabbage
- spices (sugar
- salt)
- liver filling:
- 2 pcs. onions (turnip)
- 2 pcs. eggs (boiled)
- 50 g butter (butter)
- 800 g liver
- spices to taste
- fresh greens
- meat filling:
- 800 g of meat (beef)
- 2 pcs. eggs (boiled)
- 100 g butter (butter)
- 1 PC. onions (onions)
Instruction manual
1
Mushroom stuffing with cabbage.
Melt the butter in a steam bath. Chop the cabbage into small strips, pour over boiling water and place in a deep enameled dish (pan). Boil the mushrooms in salted water for 5-10 minutes, rinse and fry with chopped onions. Mix everything with cabbage, add melted butter, spices and simmer for 20-30 minutes.
2
Cabbage stuffing with egg.
Melt the butter in a saucepan. Cut the cabbage into strips and scald with boiling water. Add to oil and put on low heat for 20-30 minutes. Dice eggs and mix with cabbage, season with spices.
3
Liver filling.
Boil the liver over low heat in slightly salted water. Pass the boiled liver through a meat grinder. Chop the onion finely. Mix liver and onions and fry in butter, salt. Add finely chopped eggs, herbs, spices to the filling.
4
Meat filling.
Boil the beef for 40 minutes in salted water. Cut into small cubes. Chop onions, mix with meat and fry in butter, 10-15 minutes. Season with spices. Chop the eggs and mix with the filling. The filling is ready, bon appetit!
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