Flatbreads with garlic from quick yeast dough.
(there is a photo from step by step wizard class)
This dough is like a lifesaver. You can use it to make flatbreads, fried pies, pizza, donuts.
For the dough you will need: flour - 1 kg, dry yeast (Saf-moment) - 11 g, sugar - 4 tsp, salt - 1.5 tsp, vegetable oil- 100 g, water -2.5 cups (250 g).
For the flatbreads: two bunches of parsley, garlic, salt.
Take half a glass (250 g) of warm (36 degrees) water, pour 4 tsp into it. Sahara.
With constant stirring, pour all the yeast from the bag into the glass. Set the glass aside while we start filling the flatbreads.
We will need a piece of peeled garlic.
Pass it through a garlic press and stir with 1 tsp. with a heap of salt.
Add finely chopped parsley, 2 tsp. boiled cold water and 2 tbsp. l. vegetable oil. Mix everything well.
Sift 1 kg of flour into a bowl.
Add warm water to the glass with yeast until the glass is full.
Pour it into the flour, again pour a full glass of warm water and pour it into the dough, add half a glass of vegetable oil there and add warm water until it is full. In total, we got 3 glasses and 250 g of liquid. Now add a heaping teaspoon of salt and mix well.
The dough will be soft and sticky to your hands.
Cover the dough with a lid and place it in a larger bowl with warm water for 30 minutes.
After half an hour the dough is ready. Now everything needs to be done quickly. Pour a little vegetable oil onto the table, grease your hands well with vegetable oil, and form the dough into fist-sized balls.
Using your hand, flatten the dough ball as much as possible and immediately pour it into a frying pan with 2-3 tbsp. spoons of vegetable oil.
Literally in a minute the dough will begin to bubble and brown, turn it over, as soon as it browns, place it on a plate.
Top with 2 tsp. Using a brush, rub the garlic mixture evenly over the entire flatbread.
All is ready!
I love these flatbreads with borscht, and I also just love them with sweet tea.
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Famous Orsk liver pies made from batter
Filling ingredients:
- 1.5 kg of liver
- 500 g onions
- salt
- ground black pepper
For the test:
- 2.5 liters of water
- 3 kg flour
- 100 g of yeast (if you use dry yeast, then 2 small packets)
- 100 g sugar
- 1 tablespoon of salt with top
For deep frying and greasing your hands:
- 2-2.5 liters of vegetable oil
The ingredients are given for 60 pies, you can reduce the proportions.
We take in equal proportions chicken liver: half a kilo of heart, stomachs and liver. Grind in a meat grinder with a large grid. Then simmer the minced meat for 20-25 minutes in a deep frying pan until cooked.
Salt and pepper. Then in hot minced meat add half a kilo of onion minced in a meat grinder. There is no need to stew the onions with minced meat. That's the point. Just quickly stir the onion with the hot minced meat and leave the filling to cool.
The dough for pies is very easy to make. Dissolve yeast and sugar in warm water. Let stand for 10 minutes, then add salt, all the flour, stir well. After 45 minutes the dough is ready. But it’s better to stir the dough again, 20 minutes after kneading.
The dough turns out to be very liquid, slightly thicker than dough.
And then the hardest part begins. Because making such pies without the skill is not an easy task. The most important thing here is not to be afraid to wrap the dough, and wash your hands often and wipe them dry before lubricating them with oil again.
First you need to heat the oil for deep frying. Lots of oil. The best way is right in the pan.
Then grease the table well with oil. You can pour oil into a bowl - it will be convenient to lubricate your hands. And it’s even more convenient to immediately place a bowl of cold water- to wash hands.
Literally dip your palms in the oil and then pinch off pieces of dough.
After this, wash your hands again (!) and wipe them dry. Lubricate with oil again.
Place a piece of dough on your palm and flatten it into a flat cake.
Spoon the filling and spread it a little along the length of the pie.
Then simply roll up the dough from one edge.
The resulting pie is quickly lowered into deep fat.
Wet our hands again with oil and repeat the process. You need to make pies quickly.
The coolest thing about these pies is how they turn themselves over in the deep fryer as soon as one side is fried. And the dough sometimes takes on very funny shapes.
Fry the pies until cooked and evenly browned.
Fragrant pies
1 hour 40 min (your 20 min)
Alion4ik 01/09/10
Delicious homemade sweets yeast pies with apples, raisins and cinnamon, the smell of which no one can resist!
Products
For the test:
Wheat flour - 3 cups
Warm milk - 1 glass
Butter - 150 g
Yeast - 1 sachet (11 g)
Sugar - 1 tsp.
Egg (for lubrication) - 1 pc.
For filling:
Apples (medium) - 4 pcs.
Raisins - 1-2 tbsp. l.
Sugar - 2 tbsp. l.
Cinnamon - to taste
Step-by-step photo recipe Flavored pies
Pour 1 packet of yeast into half a glass of warm milk, add a teaspoon of sugar, let stand for 20 minutes. Then pour the milk into a bowl, add another half a glass of warm milk, 3 cups of flour and softened butter(not melted!). Knead the pie dough with your hands until it becomes homogeneous, elastic and no longer sticks to your hands. Place in a quiet place for an hour.
Meanwhile, prepare the filling for the pies: finely chop the apples, place them in a deep plate, sprinkle with sugar and cinnamon.
Add raisins to the apples, mix everything with a spoon (by the way, if there is any filling left, you can serve it as a dessert with yogurt :)).
An hour later the dough for the pies had already risen. We divide it into identical small lumps (about 22 pieces) so that we get the same pies.
Let's make pies - don't make the dough layer too thin, but it shouldn't be too thick either. Place a tablespoon of filling in the center and pinch. It is important that the pies are well “glued” so that the filling that gives the juice does not leak out!
Place the pies on a baking sheet and brush thoroughly with a mixture of yolk and white.
Place in the oven preheated to 180-190 degrees for 35-40 minutes (you need to be careful not to burn, but just brown!).
Transfer the rosy, flavorful pies to a plate, cover with a towel, and let cool slightly. Be prepared for the fact that your family will try to steal the pie while it’s still hot, they are too fragrant!
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Pies by grandma's recipe straight from the village (yeast dough)
You will need:
♦2 tbsp. l. Sahara
♦1 tbsp. warm water or milk
♦50 g solid yeast or 1 packet of dry
♦1 tsp. salt
♦1 egg + 1 egg for greasing the pies
♦3.5 tbsp flour
♦0.5 tbsp sunflower oil
Sugar must be dissolved in warm water (milk) and yeast added. Beat 1 egg with salt. Now combine the previous mixtures, add flour, knead well. IN last resort add butter - knead the dough thoroughly! Place the dough in a bag and hot water: if you used solid live yeast, the dough will rise in about 15-20 minutes, and if dry, you will have to wait an hour and a half. At this time, prepare the filling to your taste. The photo shows apple pies. I grated the apples and added 1.5 tbsp. l. starch (flour is fine) and a few tablespoons of sugar. There was 2 liters of filling, and about 30 pies. I roll it out thinly, but don’t overdo it, because the pies can burst and the filling will leak. Grease a baking sheet with oil, place the pieces and cover with beaten egg on top. Bake in the oven at 190 C for 40 minutes. Enjoy your tea!
Fried pies from dough in brine
Excellent dough, easy to make, delicious with any filling, even sweet ones.
Dough for 25 pies (convenient size for biting!):
300 ml of any brine!,
4 tbsp. vegetable oil,
1 tbsp sugar,
1 tsp soda with a slide,
600 g sifted flour.
The result is a soft, smooth dough, but softer than dumplings.
The dough is kneaded very quickly and does not require time to rise, so the filling must be prepared in advance.
My favorite filling:
White cabbage, fried large quantities sunflower oil,
2 boiled eggs,
Green onions and dill,
Salt and pepper to taste.
I don't use a rolling pin, I just cut the dough into required quantity pieces and knead them in flour, and then flatten them with my palm.
Fried dough pies in brine
But I won’t teach you how to make pies and fry them...
You can use any brine, even marinade... I baked it once from tomato pickle with the pulp of red tomatoes, the dough turned out pink - cool and very tasty.
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Pies stuffed with chicken liver and potatoes.
I would like to offer you a very simple and tasty yeast dough for fried pies with different fillings:
Boil 4 medium potatoes in a liter of salted water. When the potatoes are ready, drain the water separately into some container. Pound the potatoes and add 0.5 liters of water (in which they were boiled). There is also 1 teaspoon of dry yeast, 2 tablespoons of vegetable oil and half a teaspoon of salt. Flour, as much as you need, so that the dough is not too clogged. Place in a warm place for about 2-3 hours, it all depends on the yeast. Cut the pies and fry in vegetable oil. Filling to taste. If you want a sweet dough, add sugar.
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Dough:
250 g cottage cheese
200 g of flour + 50 g for cutting the dough (you may need a little more flour in the dough, but no matter how many times I’ve cooked it, it only takes 200 grams. It’s better not to add a little flour to this dough. If you add too much flour, the dough will turn out tight. )
2 eggs
1 tsp. salt
2 tsp. Sahara
1/2 tsp. soda
vegetable oil for frying pies
Filling:
300 g minced chicken
80 g grated coarse grater Gouda cheese (not important, you can replace it with something else)
2 tbsp grated Parmesan cheese
20 g butter
4 tbsp finely chopped greens
1 clove of garlic
0.5 tsp ground nutmeg
mill "Mixed peppers"
salt to taste
1. First, prepare the filling.
Melt the butter in a frying pan, add a finely chopped clove of garlic to the butter.
2.Fry the minced meat in oil with garlic for 5 minutes, stirring constantly (it is better to do this with a fork, gently stirring and kneading the minced meat, then it will turn out to be small grains.)
3.Add peppers (miller), nutmeg, a little salt. Turn off the gas. Add herbs, cheeses, mix.
Dough:
1.Place all the ingredients for the dough in a bowl and knead the dough. (The dough should be soft and a little sticky to your hands)
Pour 50 g of flour onto a cutting surface and divide the dough into equal parts.
2.Shape into balls, roll out each ball quite thinly on a floured surface.
Place the filling in the middle, pinch the edges, and form an oblong pie.
(The pies fry very quickly, so I form all the pies first, then fry them)
.Fry the pies in a sufficient amount of vegetable oil, place them with the tuck side down. Place the finished pies on paper towels. Bon appetit!
*this dough is NOT suitable for baking
*dough recipe for pies with NOT sweet filling
*pies from this dough do not have to be made with the filling specified in the recipe. Also suitable: mushrooms, eggs, ham, etc.
*pies are delicious even when cold
*store the pies in a cool place in a bag or covered with cling film
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Fried pies from childhood
The dough is light, fluffy and the result is very tasty pies!
So, dissolve a packet of dry yeast in 0.5 liters of warm water (I took Saf-Moment-11 g, my mother always uses fresh pressed yeast - then you need 30 g), 1 teaspoon of salt, 2 tablespoons of sugar, add 3 tablespoons of vegetable oil, gradually add about 4 cups of flour (the consistency of the dough should be thicker than for pancakes), something like this
We set the dough aside, covered with a towel, while we prepare the filling... Today my boys wanted pies with meat and rice... Boil the rice, fry the minced meat with onions, mix everything together. The dough has just come up... Sprinkle a thick layer of flour on the table, spread our dough onto the flour...
Fried pies from childhood "Mom's"
Sprinkle the entire dough with flour, without kneading anything, as if enveloping the dough with flour on all sides...
Fried pies from childhood "Mom's"
Pinch off pieces of dough, dip in flour and form a flat cake with your fingers.
Fried pies from childhood "Mom's"
Add the filling, pinch, fry...
Fried pies from childhood "Mom's"
I know that it’s harmful, I know that it’s fatty, etc.... But it’s delicious:))))) Sometimes it’s possible - everything is good if in moderation.... and it’s as if you’re returning to childhood with the taste of your mother’s pies!
Bon appetit everyone!
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quick pies - 2 cups sour cream (or kefir, or fermented baked milk, or yogurt...)
- 2 eggs
- salt to taste
- a little sugar
Filling:
Preparation:
Preparing the dough:
Form pies.
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Quick pies
Ingredients:
- 2 glasses of sour cream (or kefir, or fermented baked milk, or yogurt...)
- 2 eggs
- salt to taste
- a little sugar
- 1 level teaspoon of slaked soda in 1 tablespoon of vinegar (if you use kefir or yogurt, do not slak)
- flour - how much dough will take (do not beat the dough)
It turns out to be an impressive pile of pies. They can be heated in the microwave or in a frying pan, sprayed with oil, covered over low heat.
Filling:
Minced meat (any meat) fried with onions and mixed with mashed potatoes. The proportions are arbitrary.
For this dough, I think puree with meat is the best filling.
Preparation:
First prepare the filling and leave to cool, because... This dough doesn't like to wait and needs to be cooked as soon as it's ready.
Preparing the dough:
Mix sour cream (kefir, fermented baked milk...) with eggs in a saucepan or deep bowl. Extinguish the soda in a cup.
Add salt, sugar and slaked soda. Mix well.
Gradually add sifted flour and stir with a fork. The dough will stick to it a little.
Mix with a fork, adding flour little by little until the dough, while remaining soft, stops sticking to the fork.
Carefully place the dough onto the heap of flour on the table.
Using a knife, divide into pieces and form them into balls, folding the dough cuts inward.
Roll out to about a centimeter thick.
Form pies.
Fry in vegetable oil. The dough is not suitable for baking in the oven.
Inexperienced men do not distinguish such pies from those made with yeast dough and simply carry them in their hands.
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Pies with stewed cabbage and eggs.
Ingredients:
500 g yeast puff pastry
400 g cabbage
2 tbsp. tomato paste
2 eggs
salt
pepper
vegetable oil for frying
If you want the cabbage filling to be very soft, almost imperceptible, then you can first pour boiling water over the shredded cabbage and leave for 5-10 minutes. Then drain the water and fry. If you like slightly crispy cabbage in the filling, then you don’t need to pour boiling water over it first. Makes 12 pies in total.
Preparation:
Finely chop the cabbage.
Pour vegetable oil into a frying pan.
Add cabbage and fry for 20-30 minutes until soft.
Salt, pepper, add tomato paste, stir, simmer for 5 minutes.
Lightly beat the eggs with a fork and pour into the cabbage.
Stir and cook for a couple of minutes until the eggs are set. The filling is ready.
Roll out the dough slightly to a thickness of 3-4 mm.
Cut into squares approximately 8 x 8 cm. Place a mound of filling on each square diagonally.
Wrap as triangular pie, press down along the edge with a fork.
If the dough sticks, dip a fork in flour.
Place the pieces on a baking sheet lined with baking paper.
Place in an oven preheated to 180 degrees. Bake for approximately 30 minutes.
Recipe from Elena Kamensky
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Russian kulebyaka
Ready-made yeast dough
Filling options:
Potatoes with mushrooms
- cabbage
Egg yolk - for greasing the kulebyaki,
butter - for greasing the finished product
Preparation
We put the yeast dough (in the same way as for butter pies).
When the dough is ready, roll out the pancake to a thickness of 0.7-1cm.
Place the filling in the middle (potatoes with mushrooms, or lightly fried cabbage).
We close the edges in the center, so that the “pigtail” is on top.
Coat the kulebyak with a little egg yolk, beaten with a fork (so that it is golden brown) and put in the oven for 15-20 minutes at a temperature of 200-230 degrees.
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Pies on choux yeast dough "Always successful"
Mega healthy recipe: fast, tasty - a real lifesaver for housewives. Tried more than once with different fillings - the result is always excellent..
They always help out and ALWAYS succeed!! In addition, the dough is kneaded very quickly! The dough comes out thin and airy, cooks quickly, does not contain eggs, milk is replaceable with water, in general, the recipe can also be used for Lenten pies.
4 heaping cups of flour
1 tbsp. spoon of sugar
1 teaspoon salt
1 cup of boiling water.
Preparation:
Don’t think that I’m praising my swamp like a sandpiper, but I’ve been using only this recipe for pies for many years and many people took the recipe - no one complained!
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Yeast dough.
Light, soft dough...
Perfect for any baking in the oven: rolls, crunch, pies, bagels, buns, buns, etc. Baking from it seems weightless...
Opara:
70 g yeast (pressed)
1 tbsp. water, warm
1 tbsp. Sahara
For the test:
0.5 l milk
175 g sl. butter (or margarine)
1-2 tbsp. sugar (to taste)
3 eggs
1 tsp salt
2 sachets (10 g each) vanilla sugar
~10 tbsp. flour
Besides:
3-4 tbsp. vegetable oil
Glass - volume 250 ml
1. Sift the flour.
Pour half into a wide bowl.
Make a funnel in the middle.
Crumble the yeast into the well formed. Add sugar. Mix.
Pour in warm water. Stir. Sprinkle a little flour on top.
Cover and leave in a warm place (without drafts) until the dough comes up like a cap and begins to “crack” and fall off.
2. Pour half the milk into the saucepan. Add margarine, cut into pieces.
Stirring, heat slightly until the margarine melts - under no circumstances bring to a boil!
Remove the saucepan from the heat.
Add sugar vanilla sugar and salt. Stir until the sugar dissolves - the liquid should be the temperature of fresh milk.
Separately beat the eggs and lightly beat them with the rest of the milk. Add to prepared milk mixture. Mix with a whisk until smooth.
Pour into a bowl with the prepared dough. Mix everything.
3. Add flour and knead into a soft, elastic dough that does not stick to your palms.
Important:
When kneading the dough, add flour little by little. It is better to add flour using a special sieve mug - thanks to this, the flour is again enriched with oxygen and distributed more evenly in the kneaded mass.
When performing the process of kneading yeast dough, grease your palms and the surface of the table with vegetable oil.
Beat the kneaded dough on the table: lift it up and throw it forcefully onto the countertop (repeat 30-50 times). After this, the dough becomes softer and denser and seems lighter. Form into a ball.
4. Grease a large bowl with vegetable oil. Place a ball of dough into it - the bottom of it will be greased with oil. Turn over and place ungreased side down.
Cover. (For example, I cover the top with a sieve or microwave lid and a large towel).
Place in a warm place, protected from drafts.
Let the dough rise until it has approximately tripled in volume.
Then knead the dough and start shaping the products.
Since during the time the first bake is being prepared, the rest of the dough “fits” again, it needs to be kneaded again.
Baking recipes from this dough:
Kalach and crunch
http://forum.say7.info/topic6404.html
Pies - buns
http://forum.say7.info/topic6406.html
Http://forum.say7.info/topic6407.html
Challah - holiday bread
http://forum.say7.info/topic9753.html
Hala - “braid”
"Wreath" for gourmets
http://forum.say7.info/topic9754.html
Cupcake "Mankey"
http://forum.say7.info/topic9755.html
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Pies with oyster mushrooms!!!
Ingredients:
200 g oyster mushrooms,
1 onion,
1 bunch of dill (greens),
1 tbsp. l. sesame seeds,
1 egg yolk,
salt to taste,
pepper to taste.
Preparation:
Pies with oyster mushrooms
Ingredients:
200 g oyster mushrooms,
1 onion,
1 bunch of dill (greens),
2 tbsp. l. vegetable oil,
300 g puff pastry dough,
1 tbsp. l. sesame seeds,
1 egg yolk,
salt to taste,
pepper to taste.
Preparation:
Wash and dry the mushrooms. Finely chop the mushrooms and onions.
Fry in vegetable oil for 5-7 minutes. Salt and pepper.
Place in a bowl, add finely chopped dill and stir.
Roll out the dough and cut out circles.
Place the filling and pinch the edges.
Place the pies on a baking sheet. Coat with beaten egg yolk. Sprinkle with sesame seeds.
Bake in the oven at 200 degrees C for 20 minutes.
Place the finished pies on a plate and serve.
Belyashi with meat Belyashi is very popular among adults and children. We don’t recommend buying them on trays, but preparing them at home is a great idea. It's easy and very tasty. Sometimes this delicacy can be eaten even by those who watch their figure
Description of preparation:
Belyashi with meat - fried until golden brown crust delicious pies made from yeast dough with minced meat as filling. Belyashi are molded round, the minced meat filling is closed into the dough, leaving a small “window” in the center of the baked goods on one side.
Ingredients:
Beef - 350 grams (for minced meat)
pork - 150 grams (for minced meat)
onions - 400-500 grams (for minced meat)
salt, pepper, spices - 1 To taste (for minced meat)
milk, kefir - 0.5 liter (for dough)
sour cream - 2 tbsp. spoon (for dough)
egg - 1 piece (for dough)
dry yeast - 5-7 grams (for dough)
water, milk - 20-30 grams (for breeding yeast, heat)
salt - 1 teaspoon (for dough)
sugar - 2 tbsp. spoon (for dough)
Number of servings: 8-10
Recipe for "Belyashi with meat":
1. Pour dry yeast a small amount warm water or milk. Let the mixture stand for 5-7 minutes.
2. Sift flour into a large bowl in a heap. Pour the prepared yeast into this bowl and mix the ingredients thoroughly; a mixer will help you a lot in this case. The right dough will be quite runny. It should be left to rise in a warm place for an hour directly in the bowl.
3. Wash the meat and allow excess water to drain. Peel the onion and cut into several large pieces. Prepare homemade minced meat, passing meat and onions through a meat grinder. If you want to get amazing delicate filling, scroll the minced meat twice. Salt and spices should be added to the minced meat immediately before preparing the whites.
4. After an hour, do not beat the risen dough; cut it into 8-10 pieces. Spread a thick layer of flour on the work surface. Roll each individual piece in flour and form it into a flat cake.
5. Spread the minced meat evenly on each flatbread. Now we cover the minced meat - this is a very important point. If you don’t want to complicate your task, then give the belyash the shape of a regular pie, but don’t go too far from the round shape. If you are ready for the feat, then the edges of the dough need to be evenly raised up, form a “bag” and seal it loosely, leaving a traditional hole. Attention! If you love very much juicy whites, do not make a hole!
6. Let the finished whites rise for 20-30 minutes. Fry over medium heat in vegetable oil (it must be poured into the frying pan at least 1 cm in height) for at least 7-8 minutes on each side. If you left a hole, you'll have to fork out for a lot of oil to deep-fry the whites because you can't flip them! After 15 minutes, fragrant and ruddy whites ready. They should be served immediately - hot belyashi are the most delicious.
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Pies on Choux Yeast Dough "Always Successful"
The dough comes out thin and airy, cooks quickly, does not contain eggs, milk is replaceable with water, in general, the recipe can also be used for Lenten pies.
Very convenient during fasting and with a limited number of products!
So, for 50 medium-sized pies we will need:
4 heaping cups of flour
1 tbsp. warm water (or warm milk, I always make it with water)
50 g fresh yeast or 8 grams instant
A very important point: if you use dry yeast, then straight yeast
1 tbsp. spoon of sugar
1 teaspoon salt
3 tbsp. tablespoons sunflower or vegetable oil
1 cup of boiling water.
Preparation:
1. In a bowl, dilute yeast in 1 glass of warm water/milk, add 1 teaspoon of salt, 1 tablespoon of sugar, 3 tablespoons of sunflower oil, mix everything.
2.Meanwhile, the kettle is heating up on the stove.
3. Sift (or simply pour) 4 heaped glasses of flour into a deep bowl.
4. Pour the contents of the first bowl into the flour, mix quickly and then pour 1 cup of boiling water and quickly knead the dough!
Knead the dough until it becomes elastic (this process takes no more than 10 minutes)
If necessary, add flour.
As soon as we knead the dough, we immediately make the pies and fry them, so the filling must be ready in advance!!
I usually make them small and thin, and as they fry, they become plump!
There should be enough oil for frying in the frying pan so that when the frying pan is filled with pies, there is about 1/3 of the oil, i.e. almost to the middle of the pie, then there will be no white stripes on the sides and the pies will be especially fluffy!
Set the heat to medium, they bake very quickly! The next day they are just as soft as the first!
From myself: this is just SUCH a recipe that you definitely shouldn’t be afraid of, if you follow everything consistently as in the recipe, I guarantee everything will work out!! This dough does not require dough or kneading for a long time, just the opposite: I quickly mixed everything, when the dough stopped sticking to my hands, I rolled out the pies at a run and baked right away!!
Due to the fact that it is choux, the dough is soft but strong! It doesn’t tear at all, I make it thin (I don’t like a lot of dough in pies) so I roll it out to half a centimeter!! The pies are easy to make!
Don’t think that I’m praising my swamp like a sandpiper, but I’ve been using only this recipe for pies for many years and many people took the recipe - no one complained!!
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Pies with potatoes. Ingredients
Yeast dough 500 gr.
Potatoes 4 pcs.
Onion 1 pc.
Champignons 4 pcs.
Egg yolk 1 pc.
Olive oil 2 tbsp.
Spices to taste
Butter to taste
Lenten pies with potatoes and mushrooms contain minimal amount fats, so we can have them, albeit in limited quantities. Flour is the enemy of figure No. 1. We remember and do not forget.
Make the dough in advance before preparing the pies. Each housewife has her own recipe for yeast dough, the only thing I suggest is that you replace the milk with water or mineral water. I made the dough like this: sift 400 gr. flour, mix with salt, sugar (small amount), yeast (5 g), gradually pour in warm water (80 g), knead the dough, adding olive oil. We form a ball, grease it and the bowl where it will lie with oil. Cover with a towel (the dough can be placed in an oven preheated to 50 degrees, then it will definitely fit), leave it for one hour. Knead once.
Peel the potatoes, wash them, and let them cook for 20 minutes. in salted water. Make a puree, you can add herbs and nutmeg to it. Wash the onions and mushrooms, peel, cut, simmer in water for 15 minutes, salt and pepper to taste, you can also add a little butter to already prepared mushrooms(it's better not to do this). We get 2 fillings - with potatoes and mushrooms.
Ready dough divide into 12 equal parts, roll them into balls, cover with film, give them 20 minutes, this will cause them to increase in size.
We make pies, we get 6 pies with potatoes and 6 with mushrooms. Grease the pies with yolk. Bake in a preheated oven for 30 minutes. at a temperature of 150 degrees.
We ended up with these beautiful little pies. If you want and like fried things, you can fry the pies without baking them in the oven, the taste will be different, and I repeat: they will lose their dietary properties.
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Salt (stage 1) - 1 tsp. Water() Ingredients: Stage 1. Combine flour, butter, sugar and salt. Pies with apples Ingredients: Pies with apples Ingredients: * - for cooking I used Antonovka apples, they are very fragrant. You can use another variety according to your taste. ** - sugar can be replaced with regular sugar if desired. Preparation: Dough. Pies. Enjoy your tea! Enjoy hot and like this fragrant pies with apple filling.
Culinary "pie" tricks. Each housewife has her own “signature” recipes and “pie” tricks. They will appear for you too. In the meantime, let's start collecting culinary wisdom in our piggy bank. The dough should always be kneaded on () People's councils. culinary wisdom to your treasure chest. The dough should always be kneaded in a completely clean container so that there are no foreign tastes or odors.
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Yeast dough has been used for baking for a long time. Everyone especially loves pies and pies made with yeast dough. They turn out fluffy and airy, they just melt in your mouth. Thanks to the dough preparation technology, you usually get a lot of pies.
Yeast pies are prepared using the appropriate dough. Yeast is the oldest species of domestic organism used in fermentation and baking. Yeast has gradually evolved and been cultivated by people since 6000 BC. The first found images of a bakery and brewery date back to this date. Today, these organisms used to prepare dough are considered a product of human activity, like varieties of cultivated plants.
Most pies made from yeast dough are prepared quickly, and you can use absolutely any filling. These can be pies with vegetables or meat, fruits, nuts. Depending on the filling, a specific pastry becomes a main dish or a delicious dessert.
Before reading our informative article, we invite you to look best photos recipes for yeast pies on our website:
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Recipes for yeast pies with photos
How to knead yeast dough
I would like to start the list of recipes exclusively with the method of preparing the dough. If desired, you can put any filling in it, it all depends on the desire of the hostess to experiment. The recipe for yeast dough for pies (to obtain 400 grams of the finished product) requires 500 grams of flour, 220 grams of milk, one egg, 25 grams of fresh yeast, 30 grams of butter, a tablespoon of sugar and a pinch of salt, baking powder.
When working with this type of test, it is important to try to ensure that there are no drafts in the room. Heat the milk and dissolve the yeast in it. Add sugar there and leave for 25 minutes until the dough rises. At this time, you should take care of the butter, which needs to be melted, pour the egg into it. Stir until the ingredients are completely combined and pour into the mixture with the prepared yeast. Now gradually add flour, after mixing it with salt and baking powder. Knead the dough, it should separate well from your hands. Form from ready dough ball and place in a bowl (pre-lubricate with a small amount of vegetable oil), cover with a towel and leave in a warm place for several hours. It is recommended to knead it several times during the test process. This classic version how to prepare yeast dough for pies. In the recipes described below, there will be slightly different options for yeast dough with kefir or water.
Our mothers and grandmothers also prepared meat pies. It’s nice to take them with you on the road or to work, or just eat them at home with tea. It's a convenient snack. To prepare twenty pies, the dough is prepared according to the recipe “How to knead yeast dough”, described in this article just above. You will need another egg and some coloring on the finished pies. For the filling, take 500 grams fresh meat or minced meat, one onion, salt and pepper, vegetable oil. The filling must be prepared before using the dough. The meat must be boiled until tender with bay leaf, but without salt. Finely chop the onion and fry in a frying pan with vegetable oil until golden brown. Grind the boiled, cooled meat through a meat grinder along with the onion, add salt and pepper. If you take a ready-made one chopped meat, it must be immediately fried together with the onion in a frying pan.
From the finished dough, which has already rested for several hours, you need to make a sausage and cut it into pieces. Each piece should be made approximately the same size so that the pies turn out not only tasty, but also identical. Roll each cut piece into a flat cake shape with a rolling pin and place the filling in the center. Pinch the edges to form a pie. All finished goods Place them on the seam on a baking sheet, do not forget to leave space between the pies. Leave the baking sheet in a warm place for thirty minutes to allow the pies to rise completely. Now brush the products with raw egg yolk and place in a preheated oven at 200 degrees and bake for twenty minutes.
And be sure to try the ones that are cooked in the oven.
The filling for pies made from yeast dough can completely change the taste of the dish. Making pies with this filling will not only help you feed your family, but also save a little money. These are the same yeast pies made on water, therefore, to prepare the dough, take 200 ml boiled water and milk, 50 grams of butter, five tablespoons of sugar, half a teaspoon of salt, five glasses of flour and a tablespoon of dry yeast. For the filling you will need half a kilogram liver sausage, two onions and a little vegetable oil.
To prepare the dough, mix warm milk and water, add yeast. Stir the liquid constantly until the yeast is completely dissolved without lumps. Now also gradually add salt and sugar, eggs, stir in the sifted flour in small portions. Knead the dough with a fork. When it becomes thick, you need to pour in the melted butter and add the remaining flour. Now place the dough on the table and sprinkle with flour so that it is easy to knead with your hands. Finished product should be elastic and not stick to your hands. Place in a pan that is three times larger than the volume of the dough. Cover with a towel and place in a warm place for several hours. Warm down several times to release carbon dioxide. Tear off small pieces from the finished dough. To prepare the filling, finely chop the onion and fry in vegetable oil until golden brown. Remove the skin from the liver sausage and cut it into small cubes, add to the onion. Fry for six minutes. Make a small flat cake from each broken piece of dough, add the filling and form into a pie. Bake in an oven preheated to 200 degrees. Grease the finished products before putting them in the oven. raw egg, cook for twenty minutes.
Most often, housewives are looking for a recipe on how to make yeast pies with cabbage. To prepare the dough, you need to use the recipe “How to knead yeast dough.” For the filling you will need a small cabbage, an onion and two carrots, salt and sugar, and vegetable oil for frying. Knead the dough and send it to a warm, dark place. At this time, you can safely start filling. Fry finely chopped onion in vegetable oil, after a couple of minutes add carrots, grated on a coarse grater. After a few more minutes, add finely shredded cabbage to the vegetables. Fry without a lid, add salt and sugar. Then cover the pan with vegetables and simmer until fully cooked. After cooking, cool the filling. Form the finished dough into a thick sausage and cut into pieces. Roll each one in flour and make a flat cake. Place the filling in the center and try to seal the edges nicely. Yeast pies are usually prepared in the oven, but according to this recipe they can also be fried in a frying pan. In both cooking options ready dish It will turn out delicious, tender and airy.
To prepare baked goods according to this recipe, take a glass of kefir, a little vegetable oil, a tablespoon of sugar and a teaspoon of salt, a bag of dry yeast, three glasses of flour, 500 grams of mushrooms and one onion. Heat kefir and oil, add salt and sugar. Then add the sifted flour and add yeast to the prepared mass. Knead the dough and leave for thirty minutes. To prepare the filling, fry finely chopped mushrooms with chopped onions. Make filled pies from the finished dough and bake for twenty minutes at 200 degrees. These are delicious and quick yeast pies, thanks to a special dough preparation technology.
And be sure to please your household.
This is the first recipe for sweet dessert pies on our list. Traditionally they are prepared with apples, but this fruit can be replaced with any other fruit or berries. Prepare the dough as in the first recipe of this article. These baked yeast dough pies require a few apples, sugar, one egg and butter for the filling. Peel and finely chop the apples, sprinkle with sugar and leave for an hour. When the dough is ready, make small cakes out of it and put the squeezed out filling into it. Pinch the dough and place the pies on a baking sheet. Brush with beaten egg and bake for forty minutes at 160 degrees. After cooking, grease the hot pies with apples with butter.
Ready-made puff yeast dough can be bought at any store, but if this is not possible, then it’s easy to prepare. You will need a kilogram of flour and two glasses of water, 40 grams of yeast, 240 grams of butter, one hundred grams of sugar, two eggs and salt to taste. Pour half the water into a saucepan and heat it, dissolve the yeast and add a sixth of the flour. Stir the dough and place in a warm place for an hour and a half. When she rises. Add the second part of warm water, salt and half of the flour. Mix everything well and leave again for half an hour. Now add forty grams of melted butter to the dough, the rest of the flour and knead until it does not stick to your hands.
Cover with a towel and place in a warm place for an hour and a half. When the dough is ready, put it on the table, sprinkle it with your hand and roll it out, add the butter and roll out the dough again. Place the dough prepared in this way in the cold for forty minutes. Roll out the finished dough thinly and cut out a rectangle. Then cut the sheet into small squares. Place jam in the middle of each and fold in half, sealing the edges securely. Bake at 200 degrees for 20 minutes.
You can try one first ready-made recipe yeast pies. Once you gain experience in preparing the dough correctly, the filling can be absolutely anything. Treat yourself and your family to traditional delicious pastries, but leave room for flight of fancy.
Greetings, friends! Today I suggest you bake pies from ready-made yeast dough. The main thing is to buy high-quality dough, then the pies will turn out delicious. I usually buy dough at the market; it’s sold by the kilogram, but this time I decided to try this store-bought yeast dough in a pack.
Ingredients
- 1 kg. ready-made yeast dough (I bought frozen)
- any thick jam or other filling to your liking
- 1 egg
- powdered sugar
- some flour
Pies made from ready-made yeast dough
In general, I like pies made from the dough that we sell by weight better, but you can’t buy such dough in every city. That's why you have to use the store bought one from the package. And you can see what pies turn out from ready-made dough, which I buy by weight. There I fry them in a frying pan.
If you are using frozen dough, let it thaw, then mix it thoroughly and leave in a warm place for 1 hour to rise. I usually turn on the gas burner and place the dough close to it, so it rises faster.
When the dough has risen, we separate small lumps from it and these lumps should also be allowed to lie for about 15 minutes so that the dough rises better, roll it out a little into a flat cake, I just press the dough with my fingers and put 1 teaspoon of jam in the middle of each one.
Instead of jam, you can use absolutely any filling, for example, liver with potatoes, or cabbage, or cottage cheese, or boiled eggs mixed with green onions. The pies are also delicious with dried fruits twisted in a meat grinder.
Carefully pinch the opposite edges of the cake. As if you were making dumplings, if the dough doesn’t stick together well, you can dip your fingers in flour, so everything should stick together.
Place the pies on a baking sheet with the seam down, it is better to cover the baking sheet with parchment paper, let them stand for another 10 minutes so that the pies rise again, if it is cool in your room, you may need to let the pies stand for longer than 10 minutes.
Yeast dough pies with potato filling are one of our family’s favorite baked goods. Yeast dough for pies is not at all difficult to prepare. Do you want to please your loved ones with delicious pastries? Urgently run to your kitchen and get to work!!! Just be sure to remember that the dough loves an exceptionally good mood. And only in this case you are guaranteed an excellent result!
Ingredients: 
Dough:
- Flour – 600 gr.
- Egg – 2 pcs.
- Kefir (2.5%) – 300 ml.
- Milk – 100 ml.
- Dry yeast – 10 gr.
- Vegetable oil – 150 ml.
- Salt – 1.5 teaspoons
- Sugar – 1.5 teaspoons
Filling for pies:
- Potatoes – 500 gr.
- Onions – 150 gr.
- Butter – 50 gr.
- Milk – 150 ml.
- Vegetable oil - for frying
- Salt - to taste
Yeast pies recipe
Let's start preparing the pies with yeast. In order for the dough to rise well, we need to “revive” it. To do this, take a bowl and pour 100 ml of warm milk into it. The milk should be warm, but not hot. Add sugar and yeast. Mix. Place the bowl in a warm place, covered with a towel.
While the yeast is starting to work, we have time to work on the other ingredients. Kefir is usually stored in the refrigerator. Therefore, kefir must be slightly preheated (you can use a microwave for this purpose) to room temperature. Then add vegetable oil to it and mix.
Add eggs to the bowl with kefir.
Mix the contents of the bowl thoroughly using a whisk or mixer until smooth.
By this moment the dough had already arrived. This took me about 10 minutes. Mix the dough with the egg-kefir mixture.
Add salt and flour (due to different qualities, you may need a little more), then knead the dough. The finished dough should not stick to your hands. Cover the resulting dough with a towel and place it in a warm place to rise for about 30 minutes.
If you did everything correctly, then the finished yeast dough after 30 minutes will look like in the photo.
While the yeast dough is rising, we have about half an hour left to prepare the filling for the pies. The finished filling is mashed potatoes mixed with fried onions. So, finely chopped onion fry until beautiful golden color in vegetable oil.
Prepare mashed potatoes as usual. Namely, boil the peeled potatoes in salted water until tender. Drain the potato broth. Mash the potatoes with a masher until smooth, adding warm milk and butter. The only thing is to make sure that the puree does not turn out too liquid. Add fried onions to the prepared mashed potatoes and mix. Potato filling ready for pies.
Step 1: prepare the filling for the pies.
To start Ground beef Take it out of the refrigerator to defrost. Next, rinse the green onion feathers under running water and shake off excess liquid over the sink. And put it on a cutting board, chop the greens quite finely, about up to 5 millimeters thick. Next, remove the chopped ingredient into a deep plate. Peel the garlic with a knife and rinse under running water. Let's leave it aside for now and move on to next ingredient. We clean the sausage from the packaging and cut it into cubes up to about 1 centimeter in size. After this, turn on the stove to medium level, place a frying pan on the burner and pour sunflower oil into it. Next, transfer the minced meat and chopped sausage into the heated oil. Fry everything approximately 8 - 10 minutes until the ingredients are browned. At the same time, using a spatula, chop the ground beef into more small pieces and stir occasionally meat ingredients so that they don't burn. Then reduce the temperature of the stove. Add our chopped onion to the pan and squeeze out the peeled garlic cloves using a garlic press. And mix everything with a spatula. Next add the sauce, thyme, salt and black ground pepper. Fry everything approximately 3 - 5 minutes. After this, add flour and water and mix everything again. Fry until all the liquid has evaporated. Next, remove the frying pan with the finished filling to another burner. And let's move on to the test.Step 2: prepare the dough.
Release the dough from the packaging. And transfer it to a surface previously dusted with flour. Prepare the rolling pin in the same way to prevent the dough from sticking. Using the equipment, roll out the sheet of dough to a thickness of approximately 6 millimeters. And we squeeze out round shapes for future pies. The size of your baked goods will depend on the diameter of the mold. Roll the remaining dough into a ball and roll it out with a rolling pin, then also squeeze out circles from them. After we have prepared the dough, we move on to forming our baked goods. 
It is better to prepare a baking tray in advance to make it easier to work with later. Using a kitchen brush, grease the entire surface of the baking sheet with oil. And after that we move on to preparing the pies. While we were preparing the dough, our filling in the frying pan had already cooled down and could be placed on the dough circles. For these purposes, use a tablespoon. We place the filling in the center of the circles so that the edges can be connected and at the same time it would not make a hole in our dough. We pinch the edges with our hands or connect them with a fork. Place the formed pies on a baking sheet. Break a chicken egg into a small cup and beat it with a fork. We lubricate ours with it on top meat pastries, so that during baking the pies turn out beautifully golden crust. After this, you can proceed directly to baking. Step 3: bake the pies.
In a preheated oven until 180 - 200 degrees remove the pan. Meat pies will be baked for about 10 - 15 minutes. As soon as they have acquired a beautiful crispy crust, you can remove the baking sheet from the oven, helping yourself with oven mitts or towels. Step 4: serve meat pies from the prepared dough.
In order to separate the pies from the baking sheet, just tilt it slightly and use a kitchen spatula to transfer the baked goods to a plate. Let them cool for about 5 - 10 minutes. Prepare fresh coffee or tea. And you can treat your guests to delicious pastries. Believe me, your treat will leave no trace and your friends will certainly ask for more. Bon appetit! Remember that cutting boards and knives should be different for meat and vegetables.
It is not advisable to defrost minced meat in a microwave oven; it is better to let it defrost on its own. room temperature. Well, if you want to speed up the process, you can put the bag of minced meat in a bowl and place it under cold running water. And wait until the meat defrosts.
Ground beef can be replaced with any other minced meat, such as pork or chicken.
You can use any oil for frying, such as olive oil.
If you have baking paper, you can use it. In this case, the surface should also be lubricated with oil.
The amount of garlic in the recipe can be adjusted to taste. Or cook without it at all, then the taste of the dish will be less spicy.
If you don't have garlic cloves, you can chop the garlic cloves with a knife on a cutting board. Or grate using a fine hole grater.
You can use whatever spices you like for the meat.
