Warm, ruddy, mouth-watering pies do not leave indifferent even spoiled fashionistas who closely monitor their figure. The aroma that instantly envelops everything around, of course, directly depends on the filling. Take note of some simple but original recipes for pie filling.
It is necessary
-
- mushroom stuffing with cabbage:
- 100 g dried mushrooms
- 2 pcs. onion (turnip)
- 180 g butter (butter)
- 800 g cabbage (sauerkraut)
- spices (salt
- pepper)
- cabbage and egg filling:
- 100 g butter (butter)
- 3 pcs. eggs (boiled)
- 1 kg of cabbage
- spices (sugar
- salt)
- liver filling:
- 2 pcs. onion (turnip)
- 2 pcs. eggs (boiled)
- 50 g butter (butter)
- 800 g liver
- spices to taste
- fresh herbs
- meat filling:
- 800 g meat (beef)
- 2 pcs. eggs (boiled)
- 100 g butter (butter)
- 1 PC. onions (onions)
Instructions
Step 1
Mushroom stuffing with cabbage.
Melt butter in a steam bath. Chop the cabbage into small strips, pour over boiling water and place in a deep enamel bowl (saucepan). 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 over low heat for 20-30 minutes.
Step 2
Cabbage filling with egg.
Melt the butter in a saucepan. Cut the cabbage into strips and scald with boiling water. Add to butter and simmer for 20-30 minutes. Cut eggs into cubes and mix with cabbage, season with spices.
Step 3
Liver filling.
Boil the pliver over low heat in lightly salted water. Pass the boiled liver through a meat grinder. Finely chop the onion. Stir the liver and onion and sauté in butter and salt. Add finely chopped eggs, herbs, spices to the filling.
Step 4
The filling is meat.
Boil the beef in salted water for 40 minutes. Cut into small cubes. Chop the onion, mix with the 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!
