Delicious pie dough for fried pies. Fried pies with cottage cheese, cheese and dill

Cooking time - 1.5 hours.
Servings - 14 pies.

Ingredients:

• Warm water - 300 ml,
• Dry yeast - 1 teaspoon with a slide,
• Sugar - 1.5 tbsp. spoons,
• Salt - 1 teaspoon,
• Flour- 600 gr.,
• Sunflower oil(for the test) - 3 tbsp. spoons.
• Sunflower oil for frying.

Cooking method:

1. We take a deep bowl and pour warm water (temperature 36 degrees). Pour yeast, salt, sugar and mix everything with a whisk.
2. Sift the flour and add half a serving to the water. kneading dough, first with a whisk, then we take a spatula, and then with our hands.
3. We grease our hands in sunflower oil (it will take about 3 tablespoons) and, adding the remaining flour, knead the dough for about 10 minutes. It may take a little more flour, another 2-4 tablespoons. spoons. The dough should be soft and no longer sticky to your hands.
4. We coat the sides of the bowl and the dough with sunflower oil, cover with a towel and put in a warm place. Please note that the dough does not like drafts. So it will stand for 45-60 minutes and will double in size.
5. We take the dough with our hands dipped in sunflower oil and knead it again.

Yeast dough for fried pies ready.

1. After that, we pinch off a small piece, form a cake with our fingers.
2. Put the filling in the middle and pinch the edges. Lepim, the so-called dumpling. Then we turn it over, and spread it on the surface, which we also grease with oil.
3. We fry pies in frying pan with thick walls. Pour the oil so that the pies float in it. When the oil is hot, put the pies in it, and reduce the heat to medium.
4. Fry the pies on both sides until very ruddy, and then spread on a paper towel to absorb the fat.
5. Serve the pies warm.

Pie Recipes

Make excellent, soft and fragrant dough for fried pies - see our signature step by step recipe with detailed photo and video instructions.

15 minutes

355 kcal

5/5 (1)

Ever since I was a child, I have disliked the greasy, high-calorie pie dough that my grandmother used to knead for her oil-drenched fried pies, because I always thought yeast-raised dough was much softer, more delicate, and more flavorful. However, time has shown that this is not so - quite recently, being at a family holiday with my mother-in-law, I tried absolutely amazing, light and very fragrant products, falling in love with them immediately and forever.

Having rewritten the recipe, literally yesterday for the first time I cooked a quick and delicious dough for fried pies without yeast, even today, after breakfast, I contemplate an empty dish in which appetizing sweets have just recently been lying. Needless to say, my relatives really liked the pies.

Preparation time: 30 - 40 minutes.

Kitchen appliances

Prepare ahead of time tools, utensils and appliances for the successful preparation of dough for fried pies:

• a spacious frying pan with a non-stick coating with a diameter of 26 cm or more;
• deep bowls with a volume of 500 to 850 ml;
• tablespoons and teaspoons;
• kitchen scales (or other measuring utensils);

• steel whisk;
• wooden spatula;
• paper towels;
• sieve;
• grater.

Be sure to prepare a mixer or food processor with the ability to change speeds to knead the dough in literally 15 minutes.

You will need

The foundation:

Additionally:

• 100 - 200 ml sunflower oil for frying.

Did you know? In our country, there is a habit of frying pies on kefir from “smell” products, since there is nowhere else to use them except for simple baking recipes. However, it is better to try to choose fresh rather than sour kefir, because the structure and tenderness of the crust of your products depend on it.

Cooking sequence

Training

Important! At this stage, you can prepare your favorite additives and aromatic spices, such as ginger, citrus peel, ground nuts, marmalade or sweet syrup, to add to the dough.

First stage

1. Pour kefir into a deep bowl and add the egg there.
   
   
2. Mix the mass well so that the components are connected to each other.
   
   
3. After that, beat the mixture with a blender at the lowest speed or stronger with a whisk.
4. Without turning off the device, add soda and continue beating.
   
   
5. After about ten seconds, pour sunflower oil into the mass.
   
   
6. Then turn on the blender again at low speed, pour in the granulated sugar.
7. Add a third of the flour mixture with butter, increase the speed of the blender.
   
   
8. As soon as the flour has interfered well, turn off the device and set it aside.
   
   
9. We begin to knead the dough by hand, adding another portion of flour.
   
   
10. We add the remaining flour very little by little, without stopping the active kneading of the dough.
    
    
11. As soon as the dough stops sticking to surfaces and hands, stop kneading.
    
    
12. Let the mass stand for about ten minutes in a bowl covered with towels.

    Did you know? You need to carefully monitor the consistency of the dough for patties, because if it turns out to be too dense and heavy, the finished products will lose their airiness as soon as you remove them from the pan. To avoid such an embarrassment, final stages kneading, add flour to the dough in a tablespoon, trying not to overload the workpiece with it.

Second phase

Important! If you prefer a baked, crispy crust, keep the pies in the pan longer, but from now on, keep an eye on the readiness of the products even more closely and check them often. In addition, try frying one batch of pies in a multicooker by setting the “Baking” or “Stew” program - this device quickly fries products from the inside, which reduces cooking time and saves sunflower oil.

Your delightful fried pies completely ready to use! Brush the surface of your wares with a dash of mayonnaise and top them with chopped parsley, green onions, or other toppings to give your wares a more appetizing look.

In addition, if you have prepared sweet products, then you can cover them with glaze from hot, melted in a water bath white chocolate with the addition of a few drops of any sweet syrup - strawberry was usually used. Also, no one will forbid you to simply sprinkle pies with powdered sugar - the classics always remain in fashion!

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

In this article, we will look at a few simple recipes 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 of the secrets of making delicious pies.

Dough preparation techniques have been developed for centuries. Dough is prepared from sourdough and yeast - in a sponge and non-dough way. Nowadays, pies and pies are baked mainly from yeast dough with and without muffin. But one should take into account the fact that the dough flavored with milk, eggs, sugar and other food additives turns out to be tastier and at the same time heavy, which is more suitable for sweet cakes, pastries and other goodies. But for not sweet pastries, you need to know the measure or knead the dough in a sponge way - by pre-fermentation, 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 safe method and the simplest recipe for yeast pie dough with a minimal addition of muffin, which is mainly used for non-sweet pastries. In general, it is not recommended without baking - such a product through certain time becomes dry and fresh.

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

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

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

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

Insist in heat - 1 hour or more, until the dough has noticeably increased in volume. Knead in between.

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

In order for the dough to be “obedient” - it does not stick to hands and dishes, and of course, to improve the taste, you can add ghee or margarine, about 40 g.

Steam method:

The recommended way to prepare the dough with large quantity muffins, 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, mix thoroughly and wait for the formation of a "cap" - 10-15 minutes. Then, in a separate large bowl, pour the rest of the water, dilute the salt in it, pour the prepared dough, add the flour, knead the dough and insist.

The number of ingredients is the same as in the first method, with a minus added to the dough. The exact amount of flour added, in both cases, may vary up or down, plus or minus 20-50 g.

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

To fill in the missing points, we have prepared a separate topic, where the entire process of preparing a universal dough for baking with detailed description and step by step photos to them.

Cutting and proofing

Divide the finished dough into small portions, sprinkle with flour on top and roll into balls, which are laid on a floured work surface and covered with a clean towel, for a short proofing - 5-10 minutes.

What is proofing for? - Products without proofing turn out to be porous and damp, because in the process of cutting the dough structure is disturbed, gases are removed from it and the dough becomes dense, as a result, baking is less lush.

Shaping, sculpting and cooking

Roll out the prepared blanks from yeast dough into not thick round cakes, put the minced meat in the center, tighten the edges and pinch tightly, give the product a characteristic shape for pies and press them down with your palms.

Heat the oil in a heavy bottomed pan and place the patties seam side down.

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

The frying process should be moderately fast, over medium heat. With insufficiently heated oil, the product does not have time to become covered with a ruddy crust and continues to absorb excess oil, becoming greasy. And when overheated, the surface burns, it remains not fried inside, a taste of bitterness appears and such a product can cause heartburn.

In each case, when preparing home baking you need to follow certain rules, be sure to take into account preferences and tastes, try all the options and only then combine your unique recipe.

Pies with minced meat

1. Knead the yeast dough according to one of the proposed options. For a custard, choose the double method. Keep in a warm place to rise, then divide into the desired pieces, roll them into balls and roll out. Start minced meat and close the edges. Fry in a frying pan in hot vegetable oil.
2. For the filling, chop 500 grams of beef or pork finely, chop 2 onions into cubes and fry in a pan with 2 tbsp. tablespoons of oil until tender. Salt and add spices to taste.
3. Ready meat stuffing should first be cooled, and then used to make pies of any complexity.

For clarity and as a sample, we offer a step-by-step recipe, where the whole process is described and illustrated in detail, following which you can cook delicious pies with a budgetary filling of eggs and greens.

Along with meat, pies with potato stuffing which goes well with many ingredients.

How to cook pies

1. Sift flour in a deep bowl, mix it with softened margarine, salt, sugar and baking powder. Add warmed milk and water, knead the dough is not very dense consistency.
2. 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. Salt and stir.
3. Divide the pre-cooked dough into small pieces, roll them out and put the potato vegetable filling in the center. Form a pie and fry in oil.

This type of baking goes well and harmonizes with many ingredients. And for a better perception of taste, it is recommended to consume them with sauce.

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

Pies with marmalade, jam, fresh or frozen fruits and berries with sugar and cream are excellently tasty. No less popular is the filling of seafood, with fried mushrooms, with cottage cheese and many others.

Filling options for any cooking method:

Braised cabbage and fried mushrooms,
- braised 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 greens,
- cottage cheese and fresh herbs,
- cottage cheese and mashed potatoes,
- cheese and greens,
- stewed eggplant, ripe tomatoes and onions,
- meat (boiled or fried) and onions fried in oil,
- fried mushrooms with onions,
- pea mash,
- boiled fish or canned fish.

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

Delicious pies with jam in a 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 to be moderately soft, but at the same time easy to fall behind the palms. After insisting 30 minutes in a warm place, divide the dough into an equal number of parts and roll into balls. Put a thick jam in the center with a spoon and pinch the edges to each other. Heat the oil in a heavy frying pan, place the product seam side down and fry on both sides over medium heat until golden brown.

Servings: 16-18 pcs.
Cooking time: 1 hour 30 min.

Recipe Description

Everyone loves fried yeast dough pies. It is not considered a very healthy food, but the most “unhealthy” thing about fried pies is the overused fat in which they are fried. This is practiced by all cafes, shops and stalls on the street selling pies.

We fry our homemade fried pies in fresh oil and throw it out after frying, so they are completely safe. Children love them!

Pan-fried yeast dough pies that we buy on the street, why are they attractive? They have an amazing fluffy texture, they are soft on the inside, and on the outside they have such a crispy toasted crust that it is very difficult to deny yourself, despite their harmfulness. I bought them from time to time - I just could not resist until I learned how to make the same at home. Just no bad fat. Below I will tell you how to prepare the dough for pies so that they are very soft and fluffy. And this is a matter of an hour, no more.

Anything can be stuffed for fried yeast dough pies: potatoes, cheese, meat, sweet pies are also fried - with fruit, jam, cottage cheese. Today we will fry pies stuffed with cottage cheese with cheese and dill - this is a light summer filling with a lot of greens, a great snack for all occasions. Such pastries are well preserved without a refrigerator for several days, you can take it on the road without fear for your digestion. True, as a rule, the life of fried pies is much shorter than a few days)).

By the way, on this page you can see the recipe from unleavened dough. Also very tasty!

To prepare fried pies from yeast dough, you need:

For test:

• 1 kg of flour;
• 650 ml of water;
• 2 teaspoons of salt;
• 1 st. a spoonful of sugar;
• 1 sachet (11 g) quick dry yeast (or 40 g fresh).

For filling:

• 1 pack (250 g) cottage cheese;
• 50 g of hard cheese;
• a small bunch of fresh dill;
• salt and black ground pepper - to taste;
• 0.5 liters of refined oil for frying and a little for the desktop.

Cooking step by step:

• To prepare the dough, mix yeast with sugar and a glass of warm (about 40 ° C) water and leave for 10 minutes.
• Then, when the dough is foamy, add salt, flour and the remaining warm water.
• Knead the dough in a large bowl with your hands for 5-7 minutes until it is smooth and compact.
• The dough for fried pies should be very soft, so do not add flour!
• Cover the bowl with a clean towel and let sit in a warm place for 30 minutes.

• Grease the working surface of the table generously with oil and put the risen dough on it (you can also work by sprinkling the table with flour, whichever is more convenient for you).
• Divide the dough into equal parts, to do this, simply divide the ball in half, then continue to divide each piece in half until you have 5-6 cm pieces (depending on what size you want the pies).
• After brushing your hands with oil (or dipping in flour, if you prefer), form the pieces into balls.
• Leave them on the table, greased well and covered with cling film so that they do not dry out, for another 30 minutes.

• While the blanks under the film are rising, prepare the filling. For the filling, simply mix cottage cheese, grated cheese, finely chopped dill, salt and pepper (to taste). If you have hard cheese salty, you can do without salt - just try it!

• Remove the film, and roll out the risen balls of dough with a rolling pin or simply flatten with your hands into flat round cakes. At the same time, press the dough minimally and with caution.

• Spread the filling on each tortilla - approximately 1 to 1.5 tablespoons per circle. Fold the circles in half, squeezing out the air, and then seal the edges together well so that the filling does not leak out when frying.

• Pour the oil into a deep dry (!) frying pan and heat it over medium heat. The amount of fat will depend on the size of the pan, I advise you to choose a small deep pan or saucepan - it will be more economical. By the way, it is convenient to fry pies in a slow cooker - in the "Baking" program. True, you will have to fry 3-4 pies at a time, but it is better to fry longer than to throw away excess fat.
• We spread the pies in a well-heated oil, otherwise they will be saturated with fat. You can check if the oil is hot by throwing a piece of dough or bread into it: if it starts to brown in about 30 seconds, you can start frying.
• Place the patties in the heated fat (they should not touch the bottom). Do not put a lot at once, keep in mind that during frying they will almost double in size.
• Fry them on one side until golden brown, then flip to fry the other side. Do not use a fork for this - you can pierce pastries with a fork, from which the filling will flow out and burn. It is better to use a spatula or tongs. Do not fry on high heat - only medium heat!

• Put the finished pies first on a paper towel, and when the excess fat is absorbed, transfer to a plate.
• These wonderful yeast pies with cottage cheese, cheese and greens are served hot: the dough is lush, porous, the cheese melted beautifully inside - just super! Yummy!

Fried pies are one of the favorite snack options for children and adults. They can be with a variety of mouth-watering fillings - from meat to sweet. Preparing air dough for fried pies, as well as the ruddy treat itself, is extremely simple. It remains only to decide on the optimal recipe, choosing for yourself the most suitable of its components.

Yeast dough for fried pies

The finished dish is literally melting in your mouth. Especially while the pies from such a dough are still fresh and soft. To prepare them, you will need to use: 530-560 g of sifted white wheat flour, 270 ml of full-fat milk, 1 egg, 25 g of fresh yeast, 60 ml of any refined vegetable oil and the same amount of water, 1 tsp. salt, 1 tbsp. Sahara.

1. Yeast crumbles with your fingers into a deep bowl. Sugar, a pinch of flour, as well as warm water are sent to them. The mass should be slightly mixed and left to rise.
2. In a separate bowl, beat the egg with salt. Vegetable oil and warm milk are added to this mixture.
3. When a lush foam appears over a bowl of yeast, they can be shifted to the egg-milk mass. Together, the ingredients are mixed slowly and very gently.
4. It remains to sift the flour and start kneading the dough. This process is quite long. As a result, the dough should become smooth and uniform.
5. The mass is sent to warm place. The dough should rise twice. After about an hour, it is kneaded with dry hands and sent back to the heat.

From the indicated amount of products, approximately 23 standard pies will be obtained.

Recipe for making dough on kefir

Yeast dough for fried pies in oil can also be prepared on fatty kefir. It goes well with both sweet and savory fillings. It will require: 370 ml of fatty kefir, 580 g of flour, 16 g of dry fast yeast, 2 large chicken eggs, 2 tsp granulated sugar and 1 tsp. salt.

1. Kefir is heated in a water bath or in the microwave.
2. To dairy product Sugar is poured and eggs are driven in with a fork.
3. Next, about 150 g of flour is added to kefir.
4. From these ingredients, a thick dough is kneaded. The container with it is covered with a film or a clean towel and sent to a warm place for about 25 minutes.
5. If, after the specified time, small bubbles appear on the surface of the dough, it means that the yeast mass has begun to work and you don’t have to worry.
6. It remains to pour all the sifted flour and salt into the dough in small portions, and then knead the soft dough that does not stick to your hands.
7. After another 25 minutes in a warm place, the mass is completely ready for use.

Dough with dry yeast in milk

This dough recipe is ideal for fried pies. For baked, it is better to choose other options. Will need to use following products: 230 ml of milk and water, a couple of eggs, 20 g of dry yeast, 900 g of flour (a little more may be required), a pinch of salt, butter.

1. Yeast is poured into 50 ml of warm water and mixed with sugar. After 12-15 minutes, a fluffy cap should appear on the surface of the bowl.
2. In a deep container, the eggs are lightly beaten with warm milk, and then the mass is mixed with the risen yeast and salt.
3. Then you can add sifted flour in small portions to the future dough.
4. The mass is kneaded by hand.
5. The dough should turn out quite steep, but elastic.
6. It remains to grease its surface with vegetable oil and send it to a warm place for about an hour. After the specified time has elapsed, the dough is kneaded with a hand sprinkled with flour, and again returned to the heat for another 25 minutes.

When the mass is already rolled into balls for future pies, they must be left to "rest" for another 12-15 minutes. At this time, you can do the filling.

Quick recipe with dry yeast in water

If there was no milk at hand, then an excellent dough can be prepared with dry fast yeast and drinking water. To do this, you will need to use the following ingredients: 750-800 g of flour, 11 g of dry yeast, 50 ml of any vegetable oil, 50 g sugar, 0.5 tsp. salt. Water needs about 450 ml.

1. Yeast, sugar and salt are added to warm water. After mixing, the mass is left for 10-12 minutes. This period is necessary for yeast activation.
2. The flour is sifted and mixed with butter.
3. You can connect both parts of the future test.
4. The mass must be kneaded for at least 5-7 minutes until it becomes homogeneous, soft and tender. You can use more flour if needed.
5. The resulting dough is wrapped in cling film and sent to a warm place for about 1 hour.
6. Then you can form pies with any filling.

This version of the test is suitable, including for baking delicious treats in the oven.

Sour cream dough

Fried pies cooked with sour cream are best and longest stored. According to the recipe, you need to use: 150 g of low-fat sour cream, 5 g of dry yeast, 450 g of flour, 250 g of flour, 270 ml of water, 10 g of sugar, a pinch of fine salt.

1. Half of the carefully sifted flour is mixed with sugar, salt and quick yeast, poured warm water and mixes.
2. The mass should stand in a warm place for 15-17 minutes until bubbles appear on its surface.
3. After the specified time, sour cream and the remaining flour are added to the dough. As a result, it should become soft, but not sticky to your hands.
4. The pie dough, covered with a film, is sent to a warm place until the first rise (the mass will increase by about 2 times).

You need to lower the resulting pies into hot oil, after shaking off excess flour from them.

Five-minute dough for fried pies on kefir

This is the most quick recipe pie dough. It is simple and includes only available products. These are: 220 ml of low-fat kefir, 2 eggs, 220 g of flour, 1 tsp. baking soda(do not extinguish with vinegar), 0.5 tsp. salt.

But from it you can cook pies with meat, cabbage, cottage cheese, ham and cheese, as well as many other products.