Do you have a celebration today? Or maybe you decided to pamper yourself and your family with fragrant, tasty and such homemade pies prepared with your own hands. fried pies- always welcome guests on our tables. Although they can hardly be attributed to low-calorie food, but this taste and aroma, so familiar from childhood, never ceases to please with its variety and bring a sense of satisfaction. Tender dough melt in your mouth, warm juicy stuffing- what could be tastier for any soup or just like that - for tea?

So, it's no secret to anyone that fried pies are small dough products, often in the shape of a boat or a crescent with a filling inside, fried in a pan. There are a lot of options for preparing such a tasty and nutritious concoction. After all, everything that is edible can be used as a filling: sweet jam, berries, mushrooms, eggs, meat, potatoes, cheese, cabbage - the list is endless. And how many variations of dough preparation exist - just do not count! Although it is traditionally customary to use yeast dough, but, depending on the type of filling, you can “bungle” pies from any other.

As for the cooking process, it is conditionally divided into three stages: kneading the dough, preparing the filling, and actually forming and baking pies. You don't need to cook too much at once. Where better to eat fresh, hot fried pies, fresh from the pan. And the remaining dough and filling can wait for the next "in the wings" in the refrigerator.

Fried pies - food preparation

Before you start making fried patties, make sure all the ingredients are fresh and of good quality. Only under this condition will your products acquire the desired splendor, taste and aroma. What products are we most likely to need? Undoubtedly, this is flour - only fine grinding ( premium) and only pre-sifted (the flour is sifted in order to saturate it with oxygen, as a result of which the dough is softer and more magnificent). Yeast can be used any - fresh pressed or dry. In the second version, the dough rises much faster. By the way, before you start cooking fried pies, make sure that the dough has risen at least two times - this will certainly improve the taste of your pies, and the dough will eventually just melt in your mouth.

Fried pies - best recipes

Recipe 1: Fried cottage cheese pies with prunes and dried apricots

These wonderful cottage cheese pies are not only tasty, but also very healthy. The perfect breakfast for kids and adults! The snow-white filling, complemented by dried apricots and prunes, looks very beautiful and appetizing. We choose only high-quality cottage cheese for making pies. It should not be dry, low-fat and sour.

Ingredients:

- cottage cheese 400 gr.
- 40-60 gr. Sahara
- one egg
- flour - three table. spoons
- 8-10 pcs. dried apricots
- 8-10 pcs. prunes
- vanilla
- half a teaspoon soda (quenched in lemon juice)
- a pinch of salt
- flour for rolling
- vegetable oil

Cooking method:

1. Cooking the dough. We spread the cottage cheese in a convenient container (it is better to rub it through a sieve), add sugar, slaked soda and mix well. We break the egg into the gruel and mix everything again. Add vanilla to the resulting mass and, stirring, add flour. Set the dough aside to let it rise a little.

2. While the dough is coming up, make the filling. We wash dried apricots and prunes. Next, we leave them in hot water to soften (swell) for 10-20 minutes. Then finely chop.

3. Pour a few handfuls of flour on the table and put some dough on it. Press it with your fingers to make a cake. In its middle we put a spoonful of prunes or dried apricots. Gently pinch the edges, and form a pie. Do the same with the rest of the dough, alternating the filling with each other.

4. Fry the formed pies in a well-calcined pan (with oil) on both sides. Serve hot with sour cream, yogurt, condensed milk, jam, cream or honey. Enjoy!

Recipe 2: Fried Patties with Cheese and Chicken

Such universal dough can be used not only with cheese and chicken filling, but also with any other at your discretion and taste. We chose these ingredients as the filling. Very unusual, tasty and satisfying! Try it!

Ingredients:

- 300 gr. chicken (fillet)
- 100-150 gr. hard cheese
- three st. lies. sour cream
- flour 150 gr. + for rolling
- one egg
- greens (any)
- vegetable oil
- salt to taste

Cooking method:

1. Let's prepare the dough first. We spread the flour in a container, add salt, grow a spoon. oil and pour in 150 ml of non-cool boiling water. Start mixing with a whisk until smooth. Cool down ready dough by putting it in a cool place (not the refrigerator).

2. chicken breast(ham) gutted into small pieces. You can cut the meat into cubes. We rub the cheese on a grater. Greens (traditionally use onions, but you can choose any other greens) chop. Next, mix the ingredients: egg, herbs, sour cream, chicken and cheese, adding a pinch of salt.

3. When the dough has cooled, divide it into five to seven parts. We roll each into a thin circle (diameter about 10-12 cm). We spread the filling on the first circle and sculpt the pie. We do the same with the rest of the parts.

4. We heat the pan, heat the oil and lay out our pies, frying them on both sides over low heat (so that the chicken is fried). In total, 5-7 pies are obtained, very, very tasty! If you want to make more, then, naturally, increase the amount of all ingredients.

Recipe 3: Fried Yeast Dough Pies with Rice and Mushrooms

Stuffing, of course, for yeast dough you can choose any. There are no restrictions here - everything that is edible is fine (meat, berries, jam, mushrooms, cheese, etc.). Let's try to bake fragrant, appetizing and such ruddy pies with rice and mushrooms.

Ingredients:

For test:

- table. a spoonful of dry yeast
- two eggs
- sugar - one table. lies.
- milk, whey or kefir - 500 ml
- 1 kg of flour
- one table. l. margarine (melted)
- one table. l. vegetable oil
- a pinch of salt

For filling:

- a glass of rice
- three eggs
- large head of onion
- 200 gr. mushrooms (porcini or champignons)
- pepper
- greenery
- salt to taste

Cooking method:

1. Start the dough. Pour yeast into a basin (deep saucepan), pour 250 ml of milk base (milk, whey, yogurt, kefir, fermented baked milk, snow), pour sugar, mix and put in a warm place for 15 minutes. Beat eggs with sugar and after 15 minutes add the egg foam + the remaining milk base to the total mass. We begin to pour the sifted flour in portions, add the melted margarine mixed with vegetable oil, and mix. We knead the dough, and then, covering the dishes with a rag on top, put it in heat for 40 minutes. As necessary, with a wet hand, upset the dough (if it starts to flow out).

2. Cooking the filling. My mushrooms, cut into cubes (plates). Boil rice until tender. Boil chicken eggs, chop and mix with rice. Fry in a frying pan chopped onions (or cubes) with mushrooms, salt and pepper to taste. Then add the cooled mushrooms to the rice with eggs. We also chop the greens and add to the filling. We mix.

3. We roll the dough that has come up into a ball and put it in the cold for about fifteen minutes. After that, we divide it into portioned equal pieces, from which we roll out thin cakes. We make pies in the traditional way with the addition of cooked fillings. Fry in a pan until cooked. That's the whole secret! Bon Appetit!

Pies must be sculpted immediately before frying so that they do not lose their shape (maximum 15-20 minutes);

If you are using liquid jam or berries, then “dilute” them with starch so that the filling thickens during frying and does not leak out of the dough. In general, it is better to bake this kind of pies in the oven, rather than fry;

So that the dough does not stick to your hands during the formation of pies, grease them with vegetable oil, do the same with the table and rolling pin;

When frying pies in a pan, use not only vegetable oil, but also ghee - this will give your products an unsurpassed aroma;

- It is advisable to pre-boil or fry vegetables for the filling;

When kneading dough, especially yeast dough, do not use too much flour so that the dough does not turn out tight;

Flour that gets into the bubbling fat usually burns quickly, turning into burnt lumps, so pies should not be rolled in flour before being sent to the pan;

- Spread any pies in the pan with the “seam” down;

By the way, pies can not only be fried in a pan, but also baked in the oven. So they turn out less fat and high-calorie. If you decide to bake products in the oven, increase the temperature in it gradually so that the pies are as airy as possible.

Publication date: 03.12.18

The tempting aroma emanating from fried pies is familiar to everyone! Pleasant notes excite the imagination, make you want to taste this exquisite culinary miracle as soon as possible. curvy, soft pies everyone definitely likes it, and every housewife should be able to cook such a delicacy.

Pies have long been present in Russian cuisine, numerous recipes for which are inherited, are easy to find in cookbooks, and today it’s even easier - just go to a culinary website. A variety of pies sometimes leads to a stupor and you just don’t know where to start ...

Pies in a 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 cup
• 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 warmed milk. Knead the dough, adding more flour if necessary.



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



During the time when the dough is suitable, you need to prepare the filling. It requires boiling rice in salted water. Fry minced meat in a pan. Connect fried minced meat with boiled rice and warm everything together for a couple of minutes.



The finished dough must be cut into approximately the same size pieces weighing about 50 - 60 grams. Form cakes. Lay out the filling.

Important! You need to cut the dough and sculpt pies on a surface greased with oil.



Pinch the edges of the cakes and turn the pies seam down.



Heat up a skillet 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 spread the pies with meat on a napkin or paper towel. They absorb excess oil from fried pies.

potato stuffing

To prepare fried pies with potatoes, take yeast dough, from it the products are more tasty and lush:

• divide the dough into pieces weighing forty grams each, roll out cakes;
• in the center of each spread minced potato. Under minced potato boiled mashed potatoes, in which you can add fried onions, mushrooms, herbs;
• pies are formed;
• fried until golden brown in a frying pan heated with oil.

Potato patties are usually oval shaped. Pour into a bowl, allowing excess oil to drip off. Served both cold and warm, in any case they remain tasty, fragrant, nutritious.

On kefir

Pies cooked on kefir are considered rich products from unleavened dough. Such a delicacy remains soft, airy, pleasant to taste, fragrant and attractive in appearance for a long time.

To cook them:

1. 300 ml of kefir (home curdled milk) is combined with a teaspoon of baking soda.
2. After the appearance of bubbles, a pinch of soda, 50 grams of granulated sugar, 30 ml of vegetable oil (any) are added, stirred.
3. Enter 600 - 700 grams of flour, knead the dough.
4. Leave under the film in the refrigerator for at least an hour, putting the dough on the door, the 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, using large glass form circles.
6. Minced meat is applied - it can be jam, cheese with meat, cabbage (fresh with herbs, fried), fried carrots, something else, triangles are formed from dough, ordinary oval or in the form of a “month” pies.
7. Spread in hot oil, fry on both sides, until golden brown.

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

By leaps and bounds

On raw yeast are obtained delicious pies with different fillings, which must first be fried. The preparation is very simple and fast:

1. 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. In order for the yeast to “disperse” faster, add a couple of pinches of granulated sugar, cover, leave for a quarter of an hour.
3. The liquid with the yeast that has risen is mixed, pour half a glass wheat flour, stir.
4. The cover is removed for half an hour so that the dough comes up.
5. Now they salt, beat in an egg, knead the elastic dough until it falls behind the hands and the table.
6. It will take some time to prepare the filling, it will be enough for the dough to come up.
   

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

7. A small fork of fresh cabbage, finely chopped for 400 grams, poured into hot vegetable oil for frying. Salt, pepper with black pepper, spread on a plate, let the remaining oil escape, cool before sculpting the pies.
8. The dough that has risen at one time is interrupted, cakes are formed, the filling is closed in them and fried on both sides. Roasting can be in fat, oil.

The filling could be prepared carrot: the vegetable is rubbed, fried, sugar is added.

Fried pies with dry yeast

1. Using dry yeast (70 g), they are first poured with 3 cups of warm milk, allowed to come up.
2. After that, softened margarine is added in a volume of 125 grams, 4 eggs, 125 g of sugar, salt, 8 cups of flour.
3. The mixed flour mixture should come up at least once; sweet pies (fried) are prepared on its basis with a filling of cottage cheese, fruits, dried fruits.

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

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

When taking out the pies, lay them out so that the remaining oil can drain.

What dough to cook for fried pies

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

Test types

To prepare fried pies, knead:

• yeast (dough, non-dough);
• fresh sweet dough.

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

Classic yeast dough recipe

Most often, yeast dough is used in cooking, classic version the preparation 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, 30 grams of sugar are added. Yeast should stand a little and swell slightly. Cover the cup with these ingredients for 20 minutes with cling film, leaving in a warm place. After, when the liquid is covered with a foam cap, add the remaining ingredients.

Separately, connect egg with 110 ml of warm milk, 10 grams of vegetable oil, a pinch of salt. Introduced in small portions into the yeast mass, stirring, add flour in the volume of a glass. Depending on the quality and variety of flour, you may need a little less, more. The dough is kneaded on the table, it should stick well from the table, hands, be elastic, soft, not too “cool”.

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 with a hat, it's time to kill it and you can start shaping the pies.

Fresh sweet dough

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

Butter dough without yeast should lie a little, about 15 minutes in the refrigerator in cling film, after which it can be used to form and fry pies.

With what filling what dough is better?

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

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

Yeast dough after frying is surprisingly tasty, so it is quite possible to make pies “without filling” from it. To do this, having rolled out the cake, the dough is smeared 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, such puffs.

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

The nuances of preparing dough

Reading only recipes and following them clearly, it is not always possible to knead good dough and bake delicious pies. The thing is that the preparation of the dough has some features. For example, when kneading yeast dough, you need to remember that:

• water, milk must be heated to at least 40 ° C, but not more. Overheating will destroy the yeast, as well as hypothermia, the dough will not fit well;
• the dough will fit as expected only in a warm place where drafts do not get;
• the cup with the dough must be covered with a film, a cloth towel, so that the top does not get covered with a crust.

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.

Stuffing for fried pies

Considering how varied the fillings of fried pies can be, every housewife will quite choose something for herself to taste.

Options

Sweet fried pies can be prepared on the basis of dried apricots, ordinary fruit, berry jam, cottage cheese, jam, apples, carrots, dried fruits. For unsweetened products, rice filling with mushrooms, meat, cabbage, egg with greens, liver, potato is suitable.

How to prepare

Preparing the filling for fried pies is easy:

• Dried apricots stuffing. Take 500 g of fresh dried apricots, finely chop, sprinkle with sugar to taste, add a little cottage cheese if desired.
• Rice stuffing with mushrooms. Boiled 100 g of regular round rice before fully prepared, mushrooms are added to the cereal. Suitable, for example, podtopolniki, fresh, salty, it doesn’t matter. Mushrooms are finely chopped, fried with onions in vegetable oil, salt (if necessary), pepper. Combine with rice.
• Minced sorrel. Picking fresh sorrel leaves, crush, sprinkle with sugar.
• Rice mince with onions and eggs. After boiling two eggs, finely chop into cubes, combine with a bunch of finely chopped green onions and one hundred grams of boiled rice.

As you can see, simple and easy, but how delicious!

Secrets of delicious fried pies

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

• The oil on which the frying takes place should completely cover the products, or at least up to half.
• You can not fry pies in very hot oil, they will be in the process heat treatment shrink, there will be no splendor, they will remain raw inside, they will burn on top.
• The low temperature of the oil will also not bake the product, the appearance of the pies will be pale, the weight of the product will remain heavy, ugly.
• To make the shade as uniform as possible during frying, you need to turn the pies over with a fork or spatula.
• If you put the pies in the oil with the seam up, then the products will disperse during the frying process, the minced meat will float.
• When frying pies on the first side, the pan cannot be covered with a lid, but when frying the second side, it is used.
• The pan in which the pies are fried should be heavy, thick-walled.
• When roasting a large number pies, the oil must be changed several times for fresh, the pan should be washed, otherwise the products will acquire a bitter taste.
• It is advisable to shake off the flour from the pies before putting them into the oil, otherwise bitterness will appear, 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 advice, choosing the most suitable recipe try frying pies at home on your own. See how beautiful, tasty and nutritious they are!

In order to cook delicious pies, you need not only knead the dough using the right technology, but also make delicious stuffing. No less important is the process of frying this product.

Improperly fried pies, even if the dough is good and the filling is excellent, can completely ruin the dish. There is a chance that they will burn or, on the contrary, remain raw inside. To prevent this, it is important to take into account the recommendations from experienced chefs. How to fry pies correctly so that they turn out ruddy, sufficiently fried and appetizing?

How to fry pies in a pan?

So here are some tips for getting a successful meal.

1. One of the conditions happy cooking fried pies are good frying pan. Best of all, choose this item with a thick bottom and non-stick coating.
2. It is necessary to fry on low heat and do not immediately cover the pan with a lid, otherwise the pies will take in the condensate, and golden brown will not work. Fry each side for 3-4 minutes.
3. The fire should be sufficient to heat up the frying surface well. High temperature is a guarantee that the pies will not take in excess oil. If the pan is not hot enough, and there is no way to increase the fire, add a teaspoon of vinegar to the vegetable oil. This will help increase the surface temperature for frying the patties.
4. To check if the oil is hot enough to fry the pies, you can carefully drop a couple of drops of water. If the liquid immediately evaporated, and did not lie on the bottom of the pan, then the brazier is ready - proceed with the cooking process.
5. To improve the quality and taste of fried pies, approximately 30% of animal fats (beef and pork) can be added to vegetable oil.
6. If the oil is of poor quality and begins to foam, a pinch of salt will help temporarily eliminate this process.
7. It is necessary to monitor the oil, its overheating can lead to poor quality pies. They acquire the smell of fumes and the taste of bitterness. Very often, such a product causes heartburn and stomach discomfort.
8. If you decide to fry butter, cooks recommend lubricating the pan with vegetable oil, which will prevent the first one from burning and darkening.
9. To give a dish special taste, v sunflower oil you can add cream in a ratio of 3: 1.
10. To make the pies soft and fried in the middle, it is necessary, as soon as they are browned and take on an appetizing crust, cover the pan with a lid and fry for several minutes.
11. If there is a desire to make the pies not so greasy, then it is recommended to add a tablespoon of vodka to the hot oil. And then when you take them out of deep fat, excess fat will drain.
12. Spatter when frying can be reduced by adding a pinch of salt to the pan. This must be done before placing each new batch of pies in the pan.

It is simply impossible to imagine Russian cuisine without pies. It seems that there are so many varieties of them that it is simply impossible to list them. The most beloved in different cities and villages are pies:

• with cabbage;
• with meat;
• with green onion and egg;
• with potato;
• with mushrooms;
• with cottage cheese.

They are prepared from different test. Some people prefer yeast-smelling pies, others prefer puff pastries. Our craftsmen, who are always in a hurry somewhere, have even learned how to cook this from pita bread. tasty treat. You can make the base yourself for baking, although the shops are also full of frozen dough, which is ideal for home baking in a pan.

Basic rules for frying pies in a pan

There are a number of rules on how to properly fry pies in a pan. They concern both the technology itself and the utensils that will be used.

1. Choosing a frying pan

When choosing a frying pan for frying pies, attention is drawn to its depth and bottom thickness. You have to pour a sufficient amount of oil, so it is better to take deep dishes, resembling a saucepan. The bottom should be thick. Good if available non-stick coating. The shape of the dishes does not matter at all, as does the presence of a handle or its color.

2. Oil selection

To cook pies with or without filling, a lot of oil is used in the pan. Special requirements for the selection and use of this product:

• odorless oil is taken;
• you can combine a plant product with an animal, then the pies will be juicy, but more fatty;
• you can determine the readiness of the oil for frying in a simple way: a drop of water rushes to the bottom, if it has evaporated, it's time to lay out the blanks;
• the appearance of foam indicates the low quality of the selected product; in order to reduce its amount, a pinch of salt is added;
• as the pies are frying, the oil heats up more and burns, so it must be changed to avoid bitterness;
• pies will be more tender if vegetable oil is combined with butter in a ratio of 3: 1;
• adding a spoonful of vodka to hot oil will make pastries not so greasy, excess fat drains better when they are taken out onto a plate.

3. Test preparation

The main thing is to decide in advance what recipe the pies will be prepared in a pan. It can be different, both in the composition of the products and in the technology of preparation. More often homemade baking made from dough:

• yeast;
• puff;
• rich;
• insipid.

No less tasty is a treat made from cottage cheese, sour and even potato dough.

Each type of test has its own characteristics. Yeast must stand to increase in volume. It can be prepared both sourdough and in a safe way. A lot of fat is added to the puff. It turns out very soft. There are a lot of ingredients in the sweet. It can be flavored with sour cream and cream, eggs and raisins.

Filling options

Knowing one dough recipe, you can fry different pies in a pan every day, changing the fillings. With what just do not cook this pastry. Everything that fits inside can be sweet or bland. The simplest fillings include jam, cottage cheese, berries, fruits. But there are also more complex ones:

• boiled potatoes with onions;
• mushrooms with meat;
• stewed cabbage;
• cheese with ham;
• minced meat with onions;
• boiled meat or chicken with onions and vegetables;
• chicken liver and more.

frying process

The pies are placed in the oil when it is hot. The fire must be reduced so that they are evenly fried. Be sure to turn the semi-finished products while they are fried. You can turn over more than once, as many do, but 2-3 times, but with a shorter period of time. This way the cakes will never burn.

Do not close the lid until both sides are fried. Condensation always collects under it, which falls down and nourishes the pies. They become watery. You can close the pies on final stage after-frying, when the products are almost ready, but you need to bake them inside.

cooling down

Ready-made pies are removed from the pan with a slotted spoon when not only both sides, but also the middle are well fried. Lay them out on paper towels to absorb excess oil. When the fat is gone on one side, you need to turn to the other.

Sweet pies can be decorated powdered sugar. It is necessary to sprinkle while the products are hot.

Recipe for pie with onions and eggs

In the spring-summer season, while the berries are not yet ripe, you can fry delicious pies with a boiled egg and green onions in a pan. Mistresses call this pastry lazy or on duty, because it turns out very quickly. However, such simplicity does not affect the taste in any way: the pies are unusually appetizing, as you can see.

First, we prepare the products that are needed for the test:

• kefir (any fat content) - 1 tbsp.;
• vegetable oil - 5 tbsp. l.;
• wheat flour - about 4.5 tbsp.;
• sugar - 1 tbsp. l.;
• salt - a pinch;
• dry yeast - 30 g.

Separately, we collect the ingredients for the filling:

• green onion- bundle;
• boiled eggs - 7-9 pcs. (depending on size);
• salt - ½ tsp

For frying pies in a pan:

• vegetable oil - 300-600 ml.

The pies are prepared like this:

1. First you need to put the yeast dough, because it will have to grow. Flour is sifted into a bowl, dry yeast, salt and sugar are added there. Dry ingredients are mixed, then vegetable oil and kefir are added to them. The mass is again stirred until smooth. The dough is quite dense. Then the bowl is covered with a napkin, the dough is sent for settling (40-55 minutes).
2. With stuffing, everything is simpler. boiled eggs cut into small cube, chopped green onions. The number of eggs and onions can be changed. It all depends on personal preference. Someone wants to wrap more egg-onion mass in the dough, others less. Some prefer onions, others try to reduce its quantity. It remains to combine the chopped products in a bowl, salt and mix: the filling is prepared.
3. Knead the risen dough, roll with a flagellum. It should be cut into 15-20 pieces. The number of pies also depends on your own desire. You can make them small, medium or large enough.
4. Each piece of dough is rolled out on the table. 1-1.5 tbsp is placed in the center. l. fillings.
5. The edges must be tightly pinched so that the filling does not come out through the holes when frying.
6. All pies are stuck together, but it's too early to fry. They should be left to grow for 10 minutes.
7. So much oil is heated in a frying pan so that the pies are fried, but do not float. A portion of semi-finished products is lowered, which are fried for 3-4 minutes on each side. Leave some space between the patties as they will expand as they cook.

11-14 pieces

35 minutes

180 kcal

5 /5 (1 )

Recipe for dough for fried pies without yeast

Cooking time: 20-35 minutes.
Calorie content (per 100 g): 178-180 kcal.
Number of items: from 11 to 14 pieces.
Kitchenware: a measuring bowl and kitchen scales, containers of various depths and sizes, a large diameter frying pan, preferably with a ceramic coating, a wooden spatula with a thin edge, a rolling pin, paper towels.

Ingredients

Step by step cooking

Let's prepare the dough

We form pies

We fry pies

Video recipe for quick yeast-free dough for fried pies

Check out this video and you will see how to quickly and correctly knead the pie dough for fried pies so that the delicacy impresses even the most fastidious family members with its delicious taste and amazingly appetizing look.

• Since yeast is not included in the recipe, I advise you to definitely pass the flour through a sieve if you want to get lush products.
• If you are using sweet stuffing, add more sugar when kneading the dough than indicated in the recipe.
• There is no need to let the kneaded dough rest. However, after the formation of the pie, I recommend giving it the opportunity to brew for 8-10 minutes, so during frying the products will acquire incredible splendor and will not sink after being moved to the dish.
• Post products exclusively on hot pan, so they will cook faster and become more airy.
• Cold pies can be reheated in the microwave or put in a hot oven for a couple of minutes.

Recipe for fried yeast pies

Cooking time: 2:00-2:30.
Calorie content (per 100 g): 179-182 kcal.
Number of items: from 13 to 15 pieces.
Kitchenware: measuring cup and other accessories, deep bowl, whisk, cling film or plastic bag, long wooden spoon, cling film or plastic bag.

Ingredients

Step by step cooking

Let's prepare the sourdough

Let's prepare the dough

Video recipe for delicious yeast dough for fried pies

How to cook delicious dough on yeast for fried pies, the video below will tell.

• In order for the dough to stick less to your hands, and the kneading process to be done efficiently, from time to time lubricate your hands with a small amount of vegetable oil.
• Do not put in the dough large quantity flour than indicated in the recipe, otherwise the products will turn out dry and quickly stale. It is better to add 10-20 ml of refined vegetable oil - its presence will facilitate the kneading process and give the pies airiness and softness.

Choux pastry recipe for fried pies

Cooking time: 1:40-1:50.
Calorie content (per 100 g): 162-166 kcal.
Number of items: from 10 to 14 pieces.
Kitchenware: measuring utensils, a large deep container, several small bowls, a whisk, a kitchen towel, a warm towel, a sharp knife.

Ingredients

Step by step cooking

1. Pour 60 g of previously sifted flour into a large deep bowl.
   
   
2. On top of the flour, add 15-20 g of sugar, 6-8 g of salt and 45-50 ml of vegetable oil.
   
   
3. Pour 200-220 ml of boiling water into the resulting mixture.
   
   
4. After that, stir the mass very intensively until a homogeneous consistency is obtained.
   
   
5. Pour 200-220 ml of warm water into a bowl with sourdough and mix the resulting liquid thoroughly.
   
   
6. Pour 18 g of dry yeast there and stir the mixture a little.
   
   
7. In a separate bowl, we separate the whites from the yolks of three eggs, put the bowl of whites to the side, we will no longer need them.
   
   
8. We send the yolks to a bowl with sourdough and carefully mix them into it.
   
   
9. In small portions, pour 600 g of previously sifted flour into the liquid mixture and knead the dough exclusively with your hands.
   
   
10. Sprinkle the bottom of the bowl with plenty of flour, put on it elastic and soft dough, lightly sprinkle its surface with flour.
    
    
11. We cover the dough with a thin kitchen towel and send it to the warmest and most windproof place. From above we wrap the dough with another, warmer towel.
    
    
12. Let the dough rest and rise properly for an hour.
    
    
13. After the specified time, open the dough and spread it on a flat surface, greased with 20-30 ml of vegetable oil.
    
    
14. Without kneading the dough, carefully cut off equal pieces from it with a knife, which we spread on a greased surface.
    
    
15. Then we form a ball from each piece of dough, while not squeezing it too much.
    
    
16. We let the balls brew for about ten minutes so that they increase slightly in size, after which we proceed to sculpting the products.
    
    

Video recipe for choux pastry for fried pies

Watch the video below and learn how to make puffed choux pastry for fried pies.