How to Make Meat Pies

Pies are a staple Russian pastry with various fillings. They’ve always been a symbol of home comfort and joy. Each recipe is unique and many of them were passed through generations. As early as in ancient Russia, pies were a benchmark of housewife skills. Women who could bake fabulously tasty and flavorful pies enjoyed honor and respect of the whole family. Many housewives had their own secret recipes. Here is the best recipe from our family heritage – meat pies. When my mother made them, we had a house full of people from our neighborhood. Pies were incredibly delicious.

Ingredients for Dough

  • 3-3,5 cups flour
  • 3 eggs
  • 50 g butter
  • 3 tablespoons vegetable oil
  • 1 cup/ 8 fl oz/ 250 g milk (sour milk will do)
  • Salt: 1 teaspoon
  • Sugar: 1 tablespoon
  • 30 g fresh yeast, or 1 tablespoon dry yeast

Ingredients for Filling

  • 300-400 g pork meat
  • 2 large onions
  • Salt, Pepper: to taste.
Ingredients for Meat Pies

Ingredients for Meat Pies

Cooking Instructions

    1. Mix yeast with warm milk, add salt, sugar and half glass of flour.
    2. Wait until foam appears and add eggs, soft butter and vegetable oil.
    3. Knead dough until smooth, adding flour gradually.
    4. Form a ball, put into a bowl, cover with kitchen towel and put in a warm place for 2.5-3 hours.
    5. As the dough rises, knead it several times.
    6. When the dough is rising, prepare the filling.
    7. Boil a whole chunk of meat with an onion and bay leaf.
    8. Chop another onion finely and sauté in vegetable oil until golden.
    9. When meat is ready, grate it with boiled onion using meat mincer for juicier filling.
    10. Then transfer ground meat to the frying pan with sauteed onion and fry everything together for a few minutes.
    11. Season with salt and pepper to taste.
    12. Coat the table with oil, place the dough on it and knead well. Knead for about 10 minutes to make the dough more airy and elastic.
    13. Roll out the dough and form a long roll. Cut into pieces of the same size and make small balls out of them.
    14. Roll out small disks, or better from them with your fingers. Put the filling in the middle of each disk and fix the edges.
Dough and Filling

Dough and Filling

    1. Put pies seam down and leave to rise for 20-30 minutes.
Pies on a Baking Sheet

Pies on a Baking Sheet

  1. Place in a well pre-heated oven (350F – 175C) for 30-40 minutes.
  2. Bake until nicely brown. Remove from the oven and arrange on a serving plate lined with paper towel.
Meat Pies

Meat Pies

  • 30g yeast is way too much. 1 Tbsp is 6g

    Question-Is 1 Tbsp milk correct? Dough seems to stiff.

  • Hello, Diane,
    yes, you’re right, it was our translar’s mistake. We meant 1 cup of milk(~250g). 30g yset is correct. Thank you for being so attentive and sorry for this.

  • Thank you Elena and Alfredo,

    What temp for the oven? I am baking mine now at 375F on a stone.

  • Ok, I took a guess at oven temp – 375F. 400F is probably a better choice for nice browning.

    These are delicious! You may want to add oversalt the filling just a bit as the pastry, like pasta, reduces the saltiness.

    Wonderful way to spend a weekend day indoors baking.

    Thank you Elena and Alfredo.

  • Daniel

    Hi there. How much salt is recommended for the dough & filling?