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Pies are a traditional dish in many families. The name itself comes from the word “feast”, which is automatically associated with wealth, prosperity and prosperity.

They come fried and baked. The first ones are quite easy to prepare, which is why they have earned popularity.

Quick fried kefir pies with potatoes in a frying pan

Your family will definitely appreciate the delicious and affordable recipe for kefir pies. Preparing the potato filling also doesn’t take much time.

The dish will be appropriate for lunch, breakfast, dinner, and also as a treat for guests or a snack.

Preparation:

1. Mix all ingredients without flour in a deep container. Quench the soda with 9% vinegar and add it last. Mix thoroughly;
2. Pour the resulting mixture into a bowl with sifted flour, stir. Stir in flour as needed. It is important to achieve an elastic and stretchy consistency. The dough should not flake or be “flimsy”;
3. Make mashed potatoes from boiled potatoes. To make it even tastier, add a little potato broth. If desired, you can also use fried onions, milk, mushrooms, offal or minced meat;
4. Mix the filling thoroughly, get rid of any lumps;
5. Make the pies and roll them out with a rolling pin. You should get a thin flatbread with filling inside;
6. Fry each side for a few minutes.

Cool the pies, set the table and serve the treat. The dish will serve as an excellent side dish for stewed meat or baked fish.

Pies in a frying pan made from yeast dough with cabbage

Yeast dough is an alternative to other types of dough in making pies. It is preferable to use dry yeast. The dough with them turns out fluffy and tender.

Any filling can be used. We suggest making popular pies with cabbage filling. You and your loved ones will be pleasantly surprised by the aroma and unusual taste of the dish.

Ingredients for the dough:

• 50 ml sunflower oil;
• 0.7 kg of first grade flour;
• 5 gr. granulated sugar;
• 0.5 l of purified water;
• 50 gr. fresh yeast;
• A pinch of table salt.

For filling:

• 30 gr. butter;
• a pinch of salt;
• 1 kg of white cabbage;
• 2 pcs. eggs (hard-boiled);
• ground black pepper to taste;
• 2 pcs. onions

Preparation:

1. First of all, prepare the filling for the pies. Chop the cabbage, pour a liter of water into a saucepan and put on fire. As soon as the liquid begins to boil, stir and simmer for another five minutes;
2. Peel the onions and cut into rings. Fry the ingredient until a beautiful golden color;
3. Drain the water from the pan. Squeeze the cabbage through a sieve and place in a frying pan. Cover and cook over low heat;
4. After five minutes, season the filling with salt and pepper and remove from heat. Add finely chopped boiled eggs, mix and leave to cool;
5. For yeast dough, fill two containers with 250 ml of water. Heat one of them over low heat. Dissolve the yeast in warm water. Butter, sugar, salt - add all ingredients and mix. Leave for five minutes;
6. Place the second part of the water on the fire until it boils. Meanwhile, add the sifted flour to the yeast mixture. Using a spoon, slowly mix the mixture;
7. Gradually pour water from the stove into the dough. Bring until smooth. If the mixture sticks to your hands, stir in a little more flour. The dough should be airy and soft;
8. Divide the dough rope into 25 equal parts. Mash each piece and roll into a small circle;
9. Place the filling in the middle of each circle, sealing the edges tightly. Give the product an oval shape;
10. Fry the pieces on each side until browned. Serve the dish hot.

Universal pies with double filling: meat + cheese

If a hearty tea party is expected in the house, then you can’t think of a better treat than fried pies in a frying pan.

The double filling will keep you feeling full for a long time, and the cooking process will not take much time.

Ingredients for the dough:

• 5 gr. granulated sugar;
• 250 ml boiling water;
• 1 pack dry yeast or 50 gr. fresh yeast;
• 250 ml of cooled clean water;
• 1 tsp. table salt;
• 600 gr. fine flour;
• 50 ml sunflower oil.

For filling:

• 250 gr. combined minced meat;
• Salt to taste;
• 100 gr. Dutch cheese;
• 2 tbsp. l. sour cream 15%;
• Spices to taste;
• 100 gr. feta cheese;
• Dried garlic to taste;
• 4 things. champignon mushrooms.

Preparation:

1. Peel the washed champignons. Cut into small cubes. In a dry frying pan, evaporate excess moisture from the mushrooms. Add oil;
2. Chop the onion into rings or cubes and mix with mushrooms. Fry until amber crust appears;
3. Add minced meat to the pan (you can combine different types of meat), stir. Fry the filling until done. A few minutes before the end of frying, season with spices and salt. Remove the filling from the heat and cool;
4. Brynza or suluguni must be mashed with a fork, and hard cheese must be grated coarsely. Mix cheeses in one container;
5. Add sour cream to the cheese, stir and add salt;
6. While the filling is infusing, you can prepare the dough. Dissolve the yeast with warm water. Add sugar, salt and vegetable oil;
7. Pour the yeast mixture into a bowl and mix with the sifted flour;
8. Add boiling water to the dough. Mix the mixture until it has a soft, elastic consistency. The dough should not stick to your hands or separate;
9. Divide the base into two equal parts. Roll out one half into a thin layer, sprinkle the table with flour;
10. Place minced meat in small portions on future pies. Spread the cheese mixture on top with a teaspoon;
11. Roll out the second part of the dough into a thin layer and cover the first with it. Mark the edges of the pies and cut them out with a glass;
12. Pinch the finished pies at the edges like dumplings, and then give them a round shape;
13. Heat a frying pan with oil. Place the pies. Readiness is determined by the ruddy color of the crust;
14. After removing the finished pies from the pan, place them on a waffle or paper towel. Excess fat will be quickly absorbed.

Fragrant pastries are ready to serve. To make the pies soft and fluffy, let them stand for a while in a covered pan or bowl.

Delicate filling: liver in fried pies in a frying pan

Liver is an extraordinary product, which is not at all easy to work with. However, our recipe is so simple that even an inexperienced housewife can handle it.

Ingredients:

• ½ tbsp. rice;
• 1 pack ready-made yeast dough;
• 1.5 kg of offal (lung, heart, liver);
• A pinch of salt;
• 1 PC. onions;
• Spices to taste.

Preparation:

1. 1. Boil the offal in salted water. Be sure to keep an eye on the cooking time, as liver requires much less time to cook;

1. 1. Grind the boiled by-products with a meat grinder or blender;

1. 1. Chop the onion, fry until amber in vegetable oil;

1. 1. Add liver to the pan;

1. 1. Also add pre-boiled rice to the filling, simmer for 3 minutes in a frying pan. Add greens;

1. 1. Form pies from the finished dough and liver filling. When ready, place on a plate.

Tender fried pies with apples

Pies cooked in a frying pan can serve not only as a side dish or an independent dish, but also as an excellent dessert. Sweet apple filling can be prepared at any time, regardless of the season. The subtle aroma of fruit will complement the unsurpassed taste of soft and airy dough.

Ingredients:

• ½ tsp. cinnamon;
• 0.5 kg of juicy apples;
• 6 tbsp. vegetable oil;
• 1 pack ready-made dough;
• 40 gr. granulated sugar.

Preparation:

1. Peel the apples, cut out the core and remove the seeds. Cut the fruit into small cubes;
2. Mix apple cubes with sugar and cinnamon. Mix thoroughly;
3. Cover the filling with a lid and set aside for 10-20 minutes to allow the mixture to release its juices. Drain off the separated liquid;
4. Divide the finished yeast dough into portions. Mash each of them into a flat cake and place a spoonful of filling in the middle;
5. Pinch the dough so that the pie has an oblong shape;
6. Fry the pies on both sides until golden brown. To speed up the frying process, you can cover the pan with a lid.

Serve the pies with warm milk and cocoa. Bon appetit!

The taste of the pies largely depends on the quality of the ingredients. Never use stale cabbage or spoiled apples for filling.

This will definitely be reflected in the dish. All components must be fresh, preferably of natural origin.

The temperature of the products at the time of sculpting the pies should be the same. It is best to cool the filling to room temperature.

If you are making pies with yeast dough and using fresh yeast, then dilute it in warm milk.

Also, this delicate ingredient must be of exceptional freshness, otherwise the dough will not work.

Cook only with joy and enjoy the process!

As a rule, straight yeast dough is used to make fried pies. During frying, it rises quite well, especially if the dish is deep-fried using a large amount of vegetable oil. In addition, straight dough significantly reduces cooking time.

You can use any other filling, for example rice with egg, minced meat, mashed potatoes. The dough recipe is suitable for any pies with savory filling.

Recipe

Ingredients:

How to cook fried pies from yeast dough:

1. Wheat flour is sifted through a fine sieve 2-3 times and mixed with dry baker's yeast.
2. The chicken egg is ground with sugar and salt until the ingredients are completely dissolved. Then the egg mixture is poured into warm milk and stirred.
3. Melt the butter over low heat and leave to cool. All ingredients, except butter, are combined by kneading the dough.
4. Only after this, melted butter is added to the mass and kneading continues until a homogeneous elastic dough is obtained.

The dough is transferred to a deep container and covered with a damp cloth. The container is placed in a warm place, free from drafts.

After about 1-2 hours, the dough will increase significantly in volume. It is kneaded and left alone for another 1 hour.

The cabbage is shredded into thin strips and fried in vegetable oil until tender. Add salt and ground black pepper to the filling to taste.

You can use your favorite seasonings. The finished filling is left to cool. The table is sprinkled with flour and the dough is formed into flat cakes of equal size.

Each cake is rolled out, trying to get a small circle, 4-5 mm thick. Place the filling in the middle of each circle and carefully seal the edges of the dough, giving the product a traditional shape. The prepared pies are left to rest for 20-25 minutes so that the dough rises.

Pour vegetable oil into a dry frying pan. To ensure that the pies are as fluffy as possible during frying, it is recommended to pour a layer of oil of at least 1 cm.

The frying pan is placed on medium heat. The pies are fried in heated vegetable oil on both sides until golden brown.

Many people prefer pies cooked in the oven, since fried products made from yeast dough are too greasy. Excess fat can be easily removed by transferring the finished pies from the frying pan onto paper napkins.

One of the warmest memories of my distant childhood are fried pies, cooked in butter from flavored homemade dough with the amazing smell of fresh milk, in the heart of which the most delicious and aromatic filling is hidden, causing an uncontrollable desire to try them again.

In this article we will look at several simple recipes for pies and fillings for them. And also, you will find out which option is best for fried pastries and, of course, we will reveal some secrets of making delicious pies.

Techniques for preparing dough have been developed over centuries. The dough is prepared from sourdough and yeast using sponge and straight methods. Nowadays, pies and pies are baked mainly from yeast dough, with or without baking. But you should take into account the fact that dough flavored with milk, eggs, sugar and other food additives turns out tastier and at the same time heavier, which is more suitable for sweet cakes, pastries and other delicacies. But for savory baked goods, you need to know when to stop or knead the dough using a sponge method - the pre-fermentation method; it is better to cook without baking at all - as our grandmothers, who know a lot about this matter, advise.

Yeast dough for pies

First, let's look at the straight method and the simplest recipe for pie dough made with yeast with minimal addition of baking, which is mainly used for non-sweet baked goods. In general, it is not recommended to bake without baking - such a product becomes dry and bland after a certain time.

200 ml warm boiled water,
100 ml milk,
1/2 teaspoon salt,
11 g packet of dry yeast,
300-350 g flour.

Pour warm water and heated milk into a deep bowl, mix salt and yeast.

While stirring with a whisk or your hands, add sifted flour in portions.

Knead a moderately thick dough and cover with a towel or plastic wrap.

Leave in a warm place for 1 hour or more, until the dough noticeably increases in volume. Knead in between.

In this case, most of the water can be replaced with milk, because pies made with milk turn out much tastier and more aromatic than those prepared with water, but the fermentation time will increase, which is also affected by the quality and freshness of the yeast.

In order for the dough to be “manageable” - not stick to your hands and dishes, and also to improve the taste, you can add ghee or margarine, about 40 g.

Sponge method:

Recommended option for preparing dough with a large amount of baking for sweet pastries. Combine in a small deep bowl 2 teaspoons of sugar, 1 tbsp. spoons of flour and yeast. Pour 100 g of warm water, stir thoroughly and wait for a “cap” to form – 10-15 minutes. Then, pour the rest of the water into a separate large bowl, dilute the salt in it, pour in the prepared dough, add flour, knead the dough and leave.

The amount of ingredients is the same as in the first method, excluding those added to the dough. The exact amount of flour used, in both cases, can vary up or down, plus or minus 20-50 g.

When making a dough, do not put salt in it, but add it immediately before kneading with all the ingredients. At the same time, do not forget that over-salted dough does not ferment well.

To fill in the missing points, we have prepared a separate topic, which demonstrates in an accessible form the entire process of preparing universal baking dough with a detailed description and step-by-step photographs.

Stage 2. Cutting and proofing

After the dough has risen and increased significantly in volume, you can move on to the next step: Divide the finished dough into small portions, sprinkle flour on top and roll into balls, Place the divided dough on a floured work surface and cover with a clean towel, for a short proofing - 5-10 minutes.

Why do you need proofing? - Products without proofing turn out porous and damp, because during the cutting process the structure of the dough is disrupted, gases are removed from it and the dough becomes dense, as a result the baked goods are less fluffy.

Stage 3. Shaping, sculpting and cooking

Roll out the prepared yeast dough pieces into thin round flat cakes, place the minced meat in the center, pull up the edges and pinch tightly, give the product the characteristic shape for pies and press them down with your palms.

Heat oil in a thick-bottomed frying pan and place the pies, seam side down.

Fry in hot oil for 2-3 minutes on each side until golden brown.

Remember that the frying process should be done moderately quickly, over medium heat. If the oil is not warm enough, the product does not have time to become covered with a golden crust and continues to absorb excess oil, becoming greasy. And if it is overheated, the surface burns, the inside remains uncooked, a bitter taste appears, and such a product can cause heartburn.

In each case, when preparing homemade baked goods, you need to follow certain rules, you must take into account preferences and tastes, try all the options and only then combine your own unique recipe.

Pies with minced meat

• Knead the yeast dough according to one of the options suggested above. For butter, choose the sponge method. Keep in a warm place to rise, then divide into desired pieces, roll into balls and roll out. Fill with minced meat and seal the edges. Fry the pies in a frying pan in heated vegetable oil.
• For the filling, chop 500 grams of beef or pork finely, cut 2 onions into cubes and fry in a frying pan with 2 tbsp. spoons of butter until done. Salt and add spices to taste.
• The finished meat filling should first be cooled and then used to make pies of any complexity.

For clarity and as an example, we offer a step-by-step recipe, where the entire process is described and illustrated in detail, following which you can prepare delicious pies with a budget filling of eggs and herbs.

Along with meat, pies with potato filling are in great demand and popularity, and potatoes, as everyone knows, are a universal, beloved product and an ideal filling for pies.

Sift the flour in a deep bowl, mix it with softened margarine, salt, sugar and baking powder. Add heated milk and water, knead the dough to a not very dense consistency. To prepare the vegetable filling, first boil the potatoes and cut into small pieces. Fry the chopped onion until half cooked and add to the potatoes along with chopped herbs. Add salt and stir. Divide the pre-prepared dough into small pieces, roll them out and place the potato vegetable filling in the center. Form a patty and fry in oil.

Potatoes go well and harmonize with many ingredients. And for a better perception of taste, it is recommended to consume potato pies with tomato sauce.

Everyone's favorite pies can be prepared with almost any filling, depending on the season and taste. This point is no less important, especially for savory baked goods, where the filling plays a decisive role. And it doesn't have to be unsweetened.

Pies with jam, jam, fresh or frozen fruits and berries with added sugar and cream are excellently tasty. Equally popular are seafood fillings, fried mushrooms, cottage cheese and many others.

Not sweet:
• stewed cabbage and fried mushrooms,
• stewed cabbage and mashed potatoes,
• stewed cabbage and boiled eggs,
• mashed potatoes, fried onions and dill,
• fried liver and buckwheat porridge,
• boiled eggs, boiled rice and chopped dill,
• boiled eggs, cottage cheese and herbs,
• cottage cheese and fresh herbs,
• cottage cheese and mashed potatoes,
• cheese and herbs,
• stewed eggplants, ripe tomatoes and onions,
• meat (boiled or fried) and onions fried in oil,
• fried mushrooms with onions,
• pea mash,
• boiled fish or canned fish.

Sweet:
• apples stewed in butter with cinnamon and sugar,
• pitted cherries and granulated sugar,
• poppy seed filling,
• thick jam
• plums and sugar
• raspberry jam or any other berry jam,
• cottage cheese, raw yolk, sugar and vanilla sugar.

Each option above may contain a certain amount of flavor enhancers (salt, sugar, pepper and other spices).

Delicious pies with jam in a frying pan

Pour some water into a deep bowl and heat to 30 degrees, pour in the yeast and stir with a spoon. Add salt, sugar and continue stirring until smooth. Pour in vegetable oil. Next, sifting the flour in small parts, knead the pie dough, which should turn out moderately soft, but at the same time easily leave the palms. After leaving for 30 minutes in a warm place, divide the dough into equal parts and roll into balls. Place thick jam in the center with a spoon and, pulling the edges towards each other, pinch them. Heat the oil in a thick-walled frying pan, place the product seam side down and fry on both sides over medium heat until golden brown.

A successful dough for pies fried in a frying pan is obtained by mixing flour with warm water, vegetable oil and salt. The result is unleavened dough, which, if kneaded for at least 20 minutes, will be light and airy. Especially if you add baking powder. Yeast dough for fried pies can easily be replaced by dough made with kefir with the addition of soda. There are fewer calories in it, and the splendor is in no way inferior.

The five most commonly used ingredients in fried pie dough recipes are:

As a rule, yeast is prepared using a straight method, that is, all products are immediately mixed with each other. First, yeast, sugar and salt are diluted in water. After this mixture is introduced into flour, sifted through a fine sieve. Vegetable oil is poured in. The mass should be kept warm until it rises one and a half to two times. This recipe for dough for fried pies cannot be called quick - it takes many hours to prepare. It can be taken into account that such a semi-finished product is frozen for further use at a later date. True, you can defrost it only once - after that you must use it for its intended purpose.

If you need dough for fried pies without yeast, you can use kefir. It is light, easy to prepare, and quick. And the composition is very similar to yeast. The ingredients are the same, but without fungi. Its advantage is that you can start making pies as soon as you knead the dough. In addition, you can also store it in the freezer.

Five of the fastest dough recipes for fried pies:

How to prepare dough for fried pies to please your family? You should not focus only on the dough - the filling is no less important. There is a little trick:

if you want to highlight the taste and structure of what is inside and not outside, roll out the dough for pies very thinly and add a lot of filling
if the dough turned out so well that it’s a shame to “stuff” it, add less filling and you can roll out the dough thicker

Publication date: 12/03/18

The seductive aroma emanating from fried pies is familiar to everyone! Pleasant notes excite the imagination and make you want to quickly taste this exquisite culinary miracle. Lush, soft pies are definitely loved by everyone, and every housewife should be able to prepare such a delicacy.

Pies have long been present in Russian cuisine, numerous recipes for which are passed down from generation to generation, can be easily found in cookbooks, and today it’s even easier - just go to a culinary website. The variety of pies sometimes leaves you stunned and you just don’t know where to start...

Pies in a frying pan with meat - photo recipe

Almost all children and adults love homemade cakes.

Cooking time: 1 hour 30 minutes

Quantity: 15 servings

Ingredients

• minced meat: 400 g
• rice: 0.5 cups
• dry yeast: 11 g
• milk: 1.5 cups
• sugar: 1 tbsp.
• flour: 3 cups
• oil: 1 cup
• salt:

Cooking instructions

Add a pinch of salt, a spoonful of sugar, two cups of flour and yeast to the heated milk. Knead the dough, adding flour in portions if necessary.



Place the dough in a warm, draft-free place. An oven preheated to + 50 degrees is suitable for this. Place the bowl with the dough inside, turn off the heat, wait about forty minutes until the dough increases in size.



While the dough is rising, you need to prepare the filling. It requires boiling rice in salted water. Fry the minced meat in a frying pan. Combine the fried minced meat with boiled rice and heat everything together for a couple of minutes.



The finished dough should be cut into approximately equal-sized pieces weighing about 50 - 60 grams. Form into flat cakes. Place the filling.

Important! You need to cut the dough and make pies on a greased surface.



Pinch the edges of the tortillas and turn the pies over, seam side down.



Heat a frying pan with oil. You need enough oil so that its level reaches the middle of the products. Fry the pies on both sides.



After frying, it is advisable to place the meat pies on a napkin or paper towel. They will absorb excess oil from the fried pies.

Potato filling

To prepare fried potato pies, use yeast dough, which makes the products more tasty and fluffy:

• divide the dough into pieces weighing about forty grams, roll out flat cakes;
• Place minced potatoes in the center of each. Minced potatoes mean boiled mashed potatoes, to which you can add fried onions, mushrooms, and herbs;
• pies are formed;
• Fry until golden brown in a frying pan heated with oil.

Potato pies are usually shaped oval. Place in a cup, allowing excess oil to drain. Served both cold and warm, in any case they remain tasty, aromatic, and nutritious.

On kefir

Pies made with kefir are considered rich products made from unleavened dough. This delicacy remains soft, airy, pleasant to the taste, aromatic and attractive in appearance for a long time.

To prepare them:

1. 300 ml of kefir (homemade curdled milk) is combined with a teaspoon of baking soda.
2. After the bubbles appear, add a pinch of soda, 50 grams of granulated sugar, 30 ml of vegetable oil (any) and stir.
3. Add 600 - 700 grams of flour, knead the dough.
4. Leave under the film in the refrigerator for at least an hour, placing the dough on the door, bottom shelf.
5. Having taken out the dough, cut off a small piece, roll it out in one layer, the thickness of which should not be more than 0.5 cm, and use a large glass to form flat cake circles.
6. They put minced meat - it can be jam, cheese with meat, cabbage (fresh with herbs, fried), fried carrots, something else, form triangles from the dough, ordinary oval or “month” shaped pies.
7. Place in hot oil and fry on both sides until golden brown.

Serve warm or cold on the table, complementing the culinary masterpiece with tea with milk, sweet coffee, cocoa.

By leaps and bounds

Raw yeast produces delicious pies with different fillings, which must first be fried. Preparation is very simple and quick:

1. After pouring a glass of warm water or milk, add a small piece of raw yeast to it. It is enough to put a cube with a side of 1 cm.
2. To make the yeast “disperse” faster, add a couple of pinches of granulated sugar, cover, and leave for a quarter of an hour.
3. Mix the liquid with the rising yeast cap, add half a glass of wheat flour, stir.
4. Cover and leave for half an hour to allow the dough to rise.
5. Now add salt, beat in the egg, knead the elastic dough until it comes off the hands and the table.
6. It will take some time to prepare the filling, but it will be enough for the dough to rise.
   

   If the filling is simple, then it is better to let the dough rest for about two hours.

7. A small forkful of fresh cabbage, about 400 grams, is finely chopped and dumped into hot vegetable oil for frying. Salt, pepper with black pepper, place on a plate, let the remaining oil run off, and cool before making the pies.
8. The dough, once risen, is beaten, formed into flat cakes, filled with filling and fried on both sides. Frying can be done in fat or oil.

The filling could be made with carrots: the vegetable is grated, fried, and sugar is added.

Fried pies with dry yeast

1. Using dry yeast (70 g), first pour it with 3 glasses of warm milk and let it rise.
2. Then add softened margarine in a volume of 125 grams, 4 eggs, 125 g of sugar, salt, 8 cups of flour.
3. The kneaded flour mixture must rise at least once; on its basis, sweet pies (fried) are prepared with a filling of cottage cheese, fruits, and dried fruits.

Having decided on the type of dough, depending on your tastes and preferences, you can start preparing pies with egg filling.

1. Small forty gram pieces are formed from the dough and rolled out into flat cakes.
2. Place two tablespoons of minced egg on each flatbread approximately in the middle.
3. Minced meat is prepared simply - boiled five eggs, chopped into small cubes, salted, and a bunch of green onions is added.
4. The seam is sealed on top, forming oval pies.
5. Fry the products in the usual way until golden brown.

When removing the pies, place them so that the remaining oil can drain.

What kind of dough to prepare for fried pies

How the pies turn out depends largely on the dough and the filling chosen. How correctly the ingredients are selected, what frying temperature is chosen. To knead the dough according to a specific recipe, you need to guess in advance what the filling will be, because each specific type of dough does not find an ideal combination with any product.

Types of test

To prepare fried pies, mix:

• yeast (sponge, straight);
• unleavened dough.

Each type of dough has its own preparation characteristics and includes different ingredients.

Classic yeast dough recipe

Most often, yeast dough is used in preparation, the classic version of which is as follows: 15 ml of water is slightly heated, a quarter of a five gram package of dry yeast is poured into it, and 30 grams of sugar are added. The yeast should sit for a while and swell slightly. Cover the cup with these ingredients for 20 minutes with cling film, leaving it in a warm place. Then, when the liquid becomes foamy, add the remaining ingredients.

Separately, combine a chicken egg with 110 ml of warm milk, 10 grams of vegetable oil, and a pinch of salt. Add in small portions to the yeast mass, stir, add flour to the volume of a glass. Depending on the quality and type of flour, you may need a little less or more. The dough is kneaded on the table, it should stick well to the table and hands, be elastic, soft, and not too “steep.”

Leave the yeast dough to rise, covered with a clean cloth towel, in a warm place. After about an hour and a half, perhaps earlier, the dough will rise in a head, it’s time to beat it and you can start shaping the pies.

Unleavened dough

Taking a glass of yogurt or sour cream, add 50 grams of softened butter, margarine, a teaspoon of sugar, half a teaspoon of baking soda, and a pinch of salt. Stir. Add about 3.5 cups of wheat flour and knead the dough.

The butter dough without yeast should rest in the refrigerator for about 15 minutes in cling film, after which it can be used to form and fry pies.

Which dough is best with which filling?

It is impossible to say definitely which dough for fried pies is better, it all depends on tastes. However, pies are most often fried using yeast dough. It finds the perfect flavor combination with a variety of toppings, including:

• meat;
• potatoes;
• cabbage;
• carrots;
• eggs and herbs;
• jam;
• fish;
• liver;
• mushrooms and rice.

Yeast dough is surprisingly tasty after frying, so it is quite possible to make pies “without filling” from it. To do this, after rolling out the flatbread, the dough is greased with vegetable oil and lightly sprinkled with sugar, formed “on its side”, like pasties, and fried on both sides, like ordinary pies. It turns out delicious, like puff pastries.

Unleavened dough in this regard is not inferior to yeast dough and on its basis you can prepare pies with eggs and herbs, mushrooms and rice, potatoes, carrots, jam and jam, even with meat and fish. But if the pies are sweet, you can put a little more sugar in the dough.

The nuances of preparing the dough

By reading only recipes and strictly following them, it is not always possible to knead good dough and bake delicious pies. The thing is that preparing the dough has some peculiarities. For example, when kneading yeast dough, you need to remember that:

• water, milk must be heated to at least 40 ° C, but not higher. Overheating will destroy the yeast, as will overcooling; the dough will not rise well;
• the dough will rise as it should only in a warm place where there are no drafts;
• The cup of dough must be covered with film or a cloth towel so that the top does not become crusty.

But when forming pies from unleavened dough, it is best to keep the main piece of dough in the refrigerator and take small parts from it.

Filling for fried pies

Considering how varied the fillings of fried pies can be, every housewife will be able to choose something to suit her taste.

Options

Sweet fried pies can be prepared using dried apricots, regular fruit and berry jam, cottage cheese, jam, apples, carrots, and dried fruits. For savory products, rice filling with mushrooms, meat, cabbage, egg with herbs, liver, and potato are suitable.

How to prepare

It’s easy to prepare the filling for fried pies:

• Dried apricot filling. Take 500 g of fresh dried apricots, chop finely, sprinkle with sugar to taste, and add a little cottage cheese if desired.
• Rice filling with mushrooms. After boiling 100 g of regular round rice until fully cooked, add mushrooms to the cereal. For example, podtopolniks are suitable, fresh, salted, it doesn’t matter. Finely chop the mushrooms, fry with onions in vegetable oil, salt (if necessary), and pepper. Combine with rice.
• Minced sorrel. After picking fresh sorrel leaves, chop them and sprinkle with sugar.
• Minced rice with onions and eggs. After boiling two eggs, finely chop them into cubes, combine with a bunch of finely chopped green onions and one hundred grams of boiled rice.

As you can see, it’s simple and easy, but so delicious!

Secrets of delicious fried pies

To make fried pies incredibly tasty, experienced housewives sometimes share their cooking secrets:

• The oil used for frying should completely cover the product, or at least half of it.
• You cannot fry pies in highly overheated oil, they will shrink during heat treatment, there will be no fluffiness, they will remain raw inside, and they will burn on top.
• Low oil temperature will also not bake the products, the appearance of the pies will be pale, and the products will remain heavy and unattractive for their weight.
• To ensure that the color during frying is as uniform as possible, you need to turn the pies over with a fork or spatula.
• If you place the pies in oil with the seam side up, the products will separate during the frying process and the minced meat will float.
• When frying pies on the first side, the frying pan cannot be covered with a lid, but when frying the second side it is used.
• The frying pan in which the pies are fried should be heavy and thick-walled.
• When frying a large number of pies, the oil must be changed to fresh oil several times and the pan must be washed, otherwise the products will acquire a bitter taste.
• It is advisable to shake off the flour from the pies before placing them in the oil, otherwise bitterness will appear and the products will quickly begin to burn due to overcooked flour.

It seems that all the secrets are obvious, and everyone knows it, but for some reason they often forget to put it into practice. Armed with our tips and choosing the most suitable recipe, try frying the pies at home yourself. See how beautiful, tasty and nutritious they turn out!