For pies, yeast dough is usually used. They are baked in the oven or deep-fried until golden brown. The most common fillings for pies are cabbage with mushrooms and liver, mashed potatoes with onions, rice with meat, jam, cottage cheese with sugar. But you can safely deviate from these standards and diversify the filling, complementing it with new ingredients.
The usual minced meat can be replaced with chicken liver fried with onions and mixed with greens. You can add fresh or dry mushrooms and carrots to it. If there is a mixture of frozen vegetables in the refrigerator, fill the pies with it, having previously brought it to readiness. Try canned fish fillings with cabbage and rice.
The popular egg-rice filling can be diversified by replacing rice with buckwheat. To do this, boil steep buckwheat porridge (200 g), add to it fried in oil onions (2 heads) and 2 chopped eggs. Add salt and herbs to taste.
Instead of the traditional cottage cheese filling with sugar, make a salty filling. To do this, you need to mix finely chopped garlic and herbs with cottage cheese. Then season with sour cream and salt.
In sweet pies, you can put roasted nuts or nougat instead of jam. To prepare the roasted nuts filling, melt 150 g of granulated sugar and 30 g of margarine over low heat. Add 100g oatmeal or finely chopped nuts and brown them lightly, stirring constantly. Remove from heat and stir in 3 tablespoons of marmalade. You can change the taste of the roasted stuffing by adding cocoa powder or vanilla sugar.
To make the nougat filling, simmer 25g butter margarine and 65g sugar. Keep on fire until the mixture turns light brown. Stir in 30 g of chopped nuts, remove from heat and spread over a greased plate. Whip 65g butter until creamy, stir in 65g icing sugar, 25g cocoa powder and lemon zest. Finally, add the brittle, passed through an almond grinder. If the mixture is too thin, stir in bread crumbs or finely chopped nuts.
