Meat filling for pies
Recipe information
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Cooking:
1 hour
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Servings per container:
0
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Source:

Ingredients for - Meat filling for pies

1. Pork - 600 gram
2. Carrot - 1 PC.
3. Bulb onions - 2 PC.
4. Allspice - 6 PC.
5. Bay leaf - 1 PC.
6. Vegetable oil - for frying
7. Salt - taste
8. Black pepper - taste

How to cook deliciously - Meat filling for pies

1. Stage

Pour the meat with water and put on fire, cook after boiling for 40-60 minutes or until cooked, half an hour before the end of cooking add salt to taste, allspice, carrots and one onion to the pan.

1. Stage. Meat filling for pies: Pour the meat with water and put on fire, cook after boiling for 40-60 minutes or until cooked, half an hour before the end of cooking add salt to taste, allspice, carrots and one onion to the pan.

2. Stage

Finely chop the second onion and fry in vegetable oil until golden brown.

1. Stage. Meat filling for pies: Finely chop the second onion and fry in vegetable oil until golden brown.

3. Stage

Cool meat and fried onions, mince with carrots. Salt and pepper to taste, if the meat filling is dry then add a little broth in which the pork was cooked. and mix well.

1. Stage. Meat filling for pies: Cool meat and fried onions, mince with carrots. Salt and pepper to taste, if the meat filling is dry then add a little broth in which the pork was cooked. and mix well.

4. Stage

The filling for the pies is ready.

1. Stage. Meat filling for pies: The filling for the pies is ready.

5. Stage

Bon Appetit!!!

6. Stage

The meat filling for pies turns out to be very tasty, fragrant and satisfying. With such a filling, it is best to cook yeast pies, if the filling is dry, and it depends on the meat, then add a little broth in which the meat was cooked, but not too much, because if the filling is too wet, the yeast pies can not rise. Such a filling cardinally differs from ordinary minced meat in that it turns white tender and juicy.