Meat filling for pies and cakes
Every housewife has her own recipe for meat filling for pies and pastries. Some cooks prepare the meat filling from boiled meat, while others prefer to use fresh ground meat.
You can use any kind of meat for the filling, or combine several types of meat. You can make the meat filling either light or hearty—it all depends on your preferences.
Personally, I prefer to make meat fillings for pies and pasties using fresh ground meat. A mandatory requirement is 70% pork and 30% beef. This ratio results in a very juicy and not too greasy filling.
Of the additional ingredients, it is advisable to use a lot of onions, it will also give the filling juiciness and sweetness; you can, if desired, add carrots and various spices.
Let's prepare the products according to the list.
Peel the onion and cut into small cubes.
Pour vegetable oil into a frying pan, place the pan on the fire and let the oil heat up, add chopped onion and fry the onion until translucent over medium heat for 7-10 minutes.
IMPORTANT: the onion should not burn or brown, otherwise it will add bitterness to the filling, and we don’t want that!
Add the ground meat mixture to the fried onions. I ground the meat twice in a meat grinder.
Add salt and ground black pepper to taste. At the end of cooking, taste the mince again and add a little more salt or pepper.
Simmer the minced meat with onions for another 20 minutes over low heat, stirring occasionally. The filling should not be fried, but only stewed.
IMPORTANT: Using a wooden spatula or fork, carefully break up the lumps of minced meat so that we get a homogeneous filling.
The finished minced meat should be soft and should be cooked until all the liquid has evaporated.
IMPORTANT: If the liquid has evaporated and the filling is still a bit tough, add 2 tablespoons of hot water and simmer the filling a little longer until done.
The meat filling for pies and cakes is ready!
With this filling, not only pies and pastries, but also pancakes turn out very tasty.
Bon appetit!
