Puff pastry pies with meat in the oven

Puff pastry tubes with juicy meat filling. The pastry turns out to be ruddy, appetizing in appearance and fragrant. It is better to eat these pies hot until the juice from the filling is absorbed into the dough. Wash down with your favorite drink, but best of all with milk, which is perfectly combined with fresh pastries.
sharlisAuthor avatar
Recipe author

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 9 g
Fats 32 % 12 g
Carbohydrates 45 % 17 g
215 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min
  1. Step 1:

    Step 1.

    Mix the minced chicken in a bowl with chopped onion, salt and pepper to taste. The main thing is that the minced meat should be of good quality and fresh delivery, I have already bought it in the store more than once.

  2. Step 2:

    Step 2.

    Pour cold water for the juiciness of the minced meat and mix everything thoroughly with a spoon. The stuffing is ready.

  3. Step 3:

    Step 3.

    I have purchased puff pastry - a small package weighing 450 grams. There are 4 sheets of dough in it - one sheet will make two pies, a total of eight pieces will come out. Defrost the dough at room temperature for 50-60 minutes. We take one sheet, put it on the table (flour is not needed) and roll it out slightly with a rolling pin, increasing the short side to 17 cm (approximately). You will get a rectangle of 20 (original length) by 17 cm.

  4. Step 4:

    Step 4.

    Cut the dough layer with a knife across into two parts. We spread the filling with a long strip, not reaching the edges.

  5. Step 5:

    Step 5.

    Pinch in the form of tubes in the middle and tips.

  6. Step 6:

    Step 6.

    The baking dish is lined with a piece of parchment of a suitable size, no need to lubricate. We spread the blanks seam down - I had two at a time. To lubricate the pies, separate the yolk from the protein, take the yolk and add a tablespoon of milk, mix. We lubricate our tube pies with a silicone brush. You can use a whole egg or just a yolk without milk, but this way they turn out more ruddy and with a glossy surface.

  7. Step 7:

    Step 7.

    We send a baking sheet with pies in the oven at 180 degrees for 15-20 minutes. If the oven does not bake evenly, then the baking sheet can be turned over in the middle of the baking process without removing it from the oven. When the pies are almost ready, you can make the next batch. All this time I had the dough in the refrigerator, so that it would not melt much and it was convenient to work with it. Or maybe you can fit everything at once at once, and the process will go faster.

The cooking time of such pies can be different: it took me only 50 minutes, since the shape is small and I baked in 4 steps, and if I bake in one, then it will take no more than 30 minutes to sculpt the pies and bake them.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Minced chicken - 143   kcal/100g
  • Puff pastry - 362   kcal/100g

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