Open-Faced Meat Pies Baked in the Oven
No need to guess the filling - you can see it right away! Don’t spare the time for these open-faced meat pies made with yeast dough. They bake up fluffy and soft, turning beautifully golden in the oven. Everyone at home will love them. Tasty, hearty, and home-style!
Updated : 23 February, 2026
Easy
More than 1 hour.
Ingredients
Dough
0.5
Eggs
150 milliliters
Milk
1 teaspoon
Dry yeast
1.5 tablespoon
Sugar
0.3 teaspoon
Salt
3 tablespoon
Vegetable oil
235 grams
Wheat flour
Filling
360 grams
Ground meat
1
Onions
to taste
Salt
Brushing
0.5
Eggs
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make an open-faced pie? Measure out the ingredients for the dough. They should be at room temperature. Any-fat milk will work. Use all-purpose flour (or bread flour). Choose a neutral, odorless vegetable oil.
Step 2
Warm the milk slightly. In a small bowl, combine the yeast, 1 tsp sugar, and 50 ml milk. Mix well. Leave for 10-15 minutes to activate. A foamy “cap” should appear on the surface.
Step 3
Sift the flour through a fine sieve. Use a wide bowl so the flour doesn’t spill onto the table. Sifting aerates the flour, making the dough fluffier and improving its rise.
Step 4
For kneading, use a stable, wide, deep bowl so the dough has room to rise and is easy to mix. Beat the egg with the remaining sugar and salt.
Step 5
Pour in the warm milk (100 ml) and mix.
Step 6
Add the activated yeast and mix.
Step 7
Pour in the vegetable oil and mix.
Step 8
Add about 3/4 of the sifted flour. You can add it through a sieve to sift it a second time.
Step 9
Stir the dough with a spoon. At this stage it will be very sticky and thick.
Step 10
Add the remaining flour in small portions, mixing each time and watching the dough’s texture. Don’t add too much flour so the dough doesn’t turn stiff and dense. You may need a little more or less flour - go by consistency.
Step 11
The dough should be soft, smooth, and slightly sticky to the hands. Cover the bowl with a towel so it doesn’t dry out. Let the dough rise in a warm place for 1.5-2 hours. The time depends on room temperature and yeast activity.
Step 12
Prepare the filling. You can use any ground meat. I used a mix (pork and beef).
Step 13
Wash the peeled onion and grate it finely. You can also chop it very finely.
Step 14
Combine the ground meat with the onion, salt, and mix well. Add any spices you like.
Step 15
The dough has risen and increased in volume by 2-2.5 times. You can tell it’s ready by the wrinkles and bubbles appearing on the surface.
Step 16
Gently punch down the dough and transfer it to a floured surface. Divide it into equal pieces - the number depends on the size of pies you want.
Step 17
How do you shape open-faced pies? Roll each piece into a round flat disc.
Step 18
Place the meat filling in the center of the disc.
Step 19
Lift the edges and pinch them into pleats along the sides, leaving the center of the filling open.
Step 20
Place the pies on a parchment-lined baking sheet. Cover with a towel and let proof for 10-15 minutes.
Step 21
Lightly beat an egg with milk.
Step 22
Brush the pies with the egg-milk mixture before baking so they brown nicely.
Step 23
Bake the meat pies in a preheated oven at 180°C (356°F) until golden, 20-25 minutes.
Step 24
Let the baked goods cool slightly and serve. Enjoy your meal!
Author note
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