Minced meat filling for pies
A good filling is the heart of a meat pie. Mine used to turn out dry and crumbly until I found a recipe said to be based on the GOST standard. I adapted it to suit my kitchen and was delighted with the result. It takes a little work, but the filling is tender, juicy and holds together well in both small pies and stuffed pancakes.
Adjust servings in the full version
This amount of filling makes approximately 40 pies.
Finely chop the onion and fry over high heat with the addition of vegetable oil. Not for long. It is necessary that the onion is only slightly golden. Add minced meat. Evaporate the liquid. And brown it.
Add salt and pepper to taste. Pour water. About half a glass or a little more. So that the minced meat is barely covered. Let it boil, turn the heat to low and cover with a lid. Now the minced meat will simmer for about 1 hour. Make sure that there are small “gurgles” on the surface and that the water does not completely boil away. If necessary, you can add boiling water.
After an hour, remove the minced meat from the pan and pour the resulting juice into a separate bowl.
We collect a couple of tablespoons of the fatty substance from the surface. It will not be possible to collect pure fat; a small amount of liquid will still pick up. We will need to evaporate this liquid first. Pour the collected fat into the frying pan where the minced meat was fried and heat it up.
Add flour to the pan. Mix with fat. The flour quickly disperses and begins to boil. If the flour suddenly appears in lumps, it’s okay. Add some fat and stir.
We dilute the flour with the drained juice and simmer over low heat for 5 minutes. You should get a moderately thick pouring sauce.
Blend the cooked meat or pass it through a meat grinder. Stir in the sauce gradually until the filling is moist but not runny. Add cooked rice if you like.
That's it, the minced meat filling is ready. You can stuff pies or pancakes. The filling behaves very well, holds its shape and does not crumble. Soft and juicy.
This is what it looks like in the finished pies.