The fastest dough for fried pies. Quick yeast dough for fried pies

Today I want to bring to your attention my signature recipe for a quick yeast dough for pies. I have been using this recipe for more than 15 years, it has become a favorite with family and friends. I make fried pies with this dough, but you can also bake it in the oven (I don’t bake in the oven because I don’t like oven pies). The filling can be very diverse: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onions with egg, green onions with egg and rice, stewed cabbage, peas, meat, you can’t list all the fillings. It happens that there is no more filling, but the dough is left, then this dough is perfect for baking bread. By the way, there is a special secret in making quick yeast dough, which I will share below. Try it, I think your family will love pies from such a dough!

Ingredients

To prepare a quick yeast dough for fried pies, you will need:
water - 700 ml;
sugar - 2 tbsp. l.;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil - 5 tbsp. l.;
flour - four half-liter jars;

vegetable oil for frying pies (deep frying) - 250-300 ml.

Cooking steps

Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, mix the resulting dough. Leave the dough for 5-7 minutes (during this time, a "cap" should appear on the surface of the dough) .

Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and the yeast dough that came up, mix the resulting mixture.

Sift the flour and add to the yeast mixture, mix.

Knead the dough, at the end of the kneading, add another 1 tablespoon of vegetable oil. The consistency of the dough is soft, not clogged, easily lags behind the hands.

In a deep bowl or pan, collect 2-3 liters of cold water and put the dough in bags into it. Leave it like that for 7-10 minutes - this is our main secret. The dough in water rises very quickly, filled with air bubbles. After 10 minutes, it is already quite ready for work. In the usual way, as we know, it will take about 2 hours.

The package clearly shows a lot of bubbles. Take the dough out of the bags.

Put the dough in a deep bowl, cover it with a towel or cling film so that it does not become weathered.

And this is what a quick yeast dough for pies looks like on a cut.

Do not use additional flour to form pies. Lubricate the board and hands with vegetable oil. Take a piece of dough in your left hand, use the thumb and forefinger of your right hand to pinch off small balls. Roll out each ball with a rolling pin (usually I do not use a rolling pin, I just press the dough with my palm), put the filling in the center and pinch the dough on top, like a dumpling, put it on the board with the seam down.

Quick yeast dough for fried pies is a real lifesaver for any housewife - everything is simple, fast and the result is always excellent.

Well, if there is not enough filling for pies, but there is still dough, bake bread or bread rolls from it. To do this, form a product from the dough, roll in flour, put in a mold. Let rise for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack.
Tasty and pleasant moments!

Patties with potatoes in a pan

Yeast pies with potatoes.

We fry pies in a pan.

My pie dough recipe.

How to make pies.

Fried pies are a relatively inexpensive and very satisfying dish. You don't have to worry about someone leaving hungry.

If you prepare the dough and filling in advance, after half an hour you can please your guests with hot pies.

Fried pies are the simplest yeast dough dish.

By the way, in the old Russian culinary book Exemplary Kitchen of 1898, it is written that pies in a pan or deep-fried are always tastier than baked in the oven. Of course, it's a matter of taste, but that's how it is written.

In my parent's house, there was baking every weekend. Most often pies in a frying pan. That's why I bake them quite often. Probably already baked a car in my whole life.

For my picky taste, sometimes they turned out better, sometimes worse. But I never heard any remarks, they disappeared quickly.

In my opinion, everyone likes pies also because they are usually served at the beginning of the feast, when hungry guests begin to eat. And it tastes better on an empty stomach.

At the request of my friends, who are not the first time unsuccessfully looking for a recipe for my pies on our website, I have prepared this publication. Recently baked pies, weighed all the ingredients. Now I can lay it out in numbers.

In fact, I have been kneading the dough by eye for a long time. The recipe is really simple. The main thing is the right consistency of the dough, which I, like many others, feel with my hands.

The amount of liquid may be more or less. And this is natural, because the flour is different in moisture at different times of the year. And for different manufacturers, it also differs in its ability to glue the dough.

That is why in old recipes there is often "flour - how much dough will take." For those new to the kitchen, this is a mystery. They do not know the desired density of the dough.

And it once puzzled me, I didn’t like such recipes. I did not know then that even where the exact amount of products is indicated, the recipe may need to be adjusted. She baked, and then was offended that the recipe was bad.

By the way, it is easier with dumplings, there is a well-known standard for it. Dumpling dough to the touch should be like an earlobe.

Unfortunately, there is no such guideline for yeast dough. And if there is no person nearby who will help, show and let you touch the dough, you will have to seek the truth empirically.

A common mistake is too tight dough. From it, pies will still turn out, but they will not be tender enough. But they are easy to mold.

If the dough turns out to be more liquid, more sticky than necessary, it will be difficult to cut. But it's real. Will have to add more flour to the table. And everything will work out.

To avoid this, we must remember that the dough after rising becomes softer, more liquid.

At first, it is useful to write down the amount of liquid and the result in order to change something next time. This way you can develop the optimal recipe for a particular flour.

It is not necessary for the first experience to choose wet fillings. The sweetest thing is potatoes with fried onions. Quick, easy and always delicious.

Other simple toppings are stewed cabbage and eggs with green onions.

Be sure to squeeze out the stewed cabbage. And be sure to add a little vegetable oil or sour cream to the filling of boiled eggs with green onions, otherwise it will crumble when you lay it out on the dough.

By the way, fried pies are a great addition to any feast. If you're chronically worried that your guests won't have enough to eat, bake pies and serve them with cold appetizers. Much less food will be eaten. It's economical and saves you a lot of hassle.

From my experience. For many years I baked pies for a friend on her birthday. Once she decided not to burden me and got stressed when she saw how quickly the table was emptied.

To win over guests, pies must be fresh. It is better when they are hot, but the preparations that have cooled down on the day do not leave anyone indifferent.

To serve fresh pies to the table, you need to put the dough in the morning. You can cook the dough and fillings in the evening and store them in the fridge, but you must bake on the day of the feast. The dough and toppings will need to be taken out of the refrigerator at least half an hour before cutting so that they warm up.

And now about the recipe itself. Once it was like this: 3 cups of flour, 10 grams of pressed yeast, 1 egg, 2 tablespoons of vegetable oil, 1 tablespoon of sugar, 1 teaspoon of salt, about 250 ml of milk.

I have been baking with dry yeast Saf-Moment or Saf-Levure for a long time.

They differ in that "Saf-Moment" is mixed with flour, and "Saf-Levure" must first be activated in water. The result is the same.

Definitely very accurate. Excess yeast spoils everything with its aftertaste.

I used to bake more often on a mixture of milk or kefir with water, I liked it more. I have been using only water for a long time. But I add sour cream to the dough. Everything is justified - instead of milk, you can dissolve a couple of teaspoons of sour cream in a glass of water. It turns out even better than milk. The dough is the same white, but more tender and richer in taste.

Eggs I use an egg and one yolk. I like it so. in another dish. If using only one egg, increase the amount of water by a tablespoon.

When preparing a large amount of dough, for example, for 1-2 kilograms of flour, I knead it in portions of 500 grams of flour. It's easier physically, and the dough is better.

Yeast pies with potatoes

Ingredients:

For test:

Flour - 500 g
Dry yeast "Saf-Moment" - 8 ml *
Egg - 1 pc. + 1 yolk**
Vegetable oil - 2 tablespoons, 25 g
Sour cream - 25 g, 1 heaping tablespoon
Warm water - 210 ml
Sugar - 1 tablespoon
Salt - 1 teaspoon

*You can use two teaspoons without a hill of dry yeast, the dough will rise faster.

** You can not add the yolk, then increase the water by 1 tablespoon.

For filling:

Potatoes - 600‑700 g
Bulb - 1-2 pcs.
Vegetable oil for frying onions
Butter - 25‑50 g
Ground black pepper to taste

Cooking:

Preparing the stuffing:

Peel the potatoes, boil in salted water, drain the water.

2. While the potatoes are cooking, fry the onions in vegetable oil.

3. Mash hot potatoes, add butter, fried onions along with the fat in which we fry. Spice up. Mix. Check for salt. The filling for pies should be slightly saltier than for mashed potatoes. Mix.

4. Cool the filling.

Preparing the dough:

Measure the flour and yeast, mix the Saf‑Moment yeast into the flour.

2. In a bowl, combine butter, sour cream, sugar, salt, eggs, mix until smooth with a fork or whisk. Add warm water, stir.

3. Pour the liquid mass into a bowl with flour, knead the dough with a fork. It should lag behind the walls of the dishes. Turn the dough out onto a lightly floured board, cover with a bowl or plastic wrap, and let rest for 10-15 minutes.

4. Knead the dough on the table with your hands until soft, about 4 minutes. If it sticks, lightly dust your hands with flour or grease with vegetable oil.

Put the dough in a tall dish (I have a 3-liter enamel pan), put in a warm place to rise. The dough rises after 1.5-2 hours.

5. Put the finished dough on a floured table, flatten it a little with your hands, fold it into a rectangle. Cover with cling film or a bowl and let rest 10 minutes.

If you are making pies for the first time, take half the dough. Leave the second in a bowl, but remove from a warm place.

6. For frying in a pan, cutting the dough is the most primitive. There is no need to cut the dough with a saucer at all. This is for baking in the oven.

So, roll out the dough with a rolling pin into a rectangle about 0.5 cm thick. And do it quickly, without thinking about the beauty and smoothness of the surface, do not try to reach these 0.5 cm. A thin rolled pancake immediately begins to get fat. The purpose of rolling is to flatten the dough. By the way, this can be done without a rolling pin, just by clapping your hands on it, especially if you work with half the dough.

7. Cut all the dough with a knife into rectangles. Put a dessert or a tablespoon of the filling on each rectangle. The amount depends on the size of future pies.

8. Form (blind) pies. Place seam side down on a floured board. Cover with a towel to keep dry.

It seems that everyone knows how to make pies since kindergarten. Indeed, what could be easier. However, to my surprise, everyone I taught to bake pies at first turned out to be long and narrow.

In order for the pie to turn out to be lush, plump, and not a long, narrow boat, the length of the pie should be the short side of the rectangle.

We look at the photo. The sides from which the arrows go towards each other are connected. It turns out, roughly speaking, a pipe. We pinch the ends of the pipe. Between the palms, lightly pat the pie so that the seam is in the middle.

I make small pies. First, I cut the rolled dough into strips about 7 cm wide. Then each strip across into rectangles. Pies on the table under a towel in the process and then in a frying pan greatly increase in size.

9. They stuck pies, during this time the first ones had already separated, swollen. You can bake. Put the pies in the pan tightly (as it turns out) so that they grow up.

If it happens that the pies are stuck to the table, gently pry off, for example, with a table knife or wooden spatula.

10. Bake in a preheated pan with vegetable oil until golden brown on both sides.

To find out that the oil has warmed up, you need to literally throw a pinch of flour into it, the oil should boil.

You can bake pies in any pan, but thick-walled is better. With all due respect to, I think that it is better to bake pies in a cast-iron pan. But I myself got used to baking pies and pancakes on an old Soviet thick-walled aluminum frying pan with a grate called "Charodeyka". By the way, many consider them cast iron because they are heavy.

11. Put the finished pies on plates covered with paper napkins or towels so that they give up some of the fat.

12. Serve hot. Store in a tray or saucepan with a lid. But it’s better not to cook a lot - on the third day, pies, like bread, are no longer that pleasure.

The photo shows a section of yesterday's pie, so the filling is lumpy.

Calculation of the calorie content of a dish

"Yeast Dough for Pies"

In 100 grams of dough: 2140: 843 x 100 = 254 kcal

Pies fried in a pan come with various fillings. They are divided into two large groups: sweet and salty. Depending on what you put inside, pies are served either with tea or with broths and soups instead of bread.

You should take into account the calorie content of the dish and do not abuse it daily. In addition, fried yeast dough pies are not recommended for small children; for them, it is better to cook pastries in the oven.

Irresistible fried patty recipes don't require scarce foods. Everything you need for stuffing and kneading dough is sure to be found in the refrigerator and kitchen cabinet.

You can also involve younger family members in the process, children are always willing to help and try to make pies no worse than adults. Serve the result of collective creativity on a beautiful dish, then the meal will turn into a real feast.

By the way, the very name "pies" comes from the word "feast", which is associated with wealth and prosperity. The recipes presented in the article will help you cope with the task and learn the science of making pies.

cabbage pies recipe

For the test it is: 700 g of white flour; 3-4 st. tablespoons of vegetable oil; a teaspoon of granulated sugar and the same amount of salt; 50 g of pressed yeast; half a liter of water. For the filling: a kilogram of cabbage; 30 g cl. oils; two bulbs; 2 eggs; salt and black pepper to taste.

Yeast dough is best kneaded with live yeast, so you can make pies with a delicate structure. The filling can be anything, in this case it is white cabbage stewed in butter.

Cooking:

Start cooking yeast fried pies from the filling. To do this, chop the cabbage, pour boiling water over it and keep it on medium heat for 5 minutes.
Cut the onion into thin half rings and fry in butter until it is browned.
Throw the steamed cabbage in a colander, wait until all the liquid has drained.
Squeeze out additional water with your hands, and send the cabbage to the pan where the fried onions are located.
Stew the filling under a closed lid for five minutes, then salt and season with ground pepper.
Remove the skillet from the stove.
Add boiled eggs, chopped into small cubes, to the filling, mix so that all the ingredients are evenly distributed.
Knead yeast dough. In 250 ml of warm water, dilute the yeast, vegetable oil and sugar.
Leave the resulting mixture aside for 5 minutes, and in the meantime, sift the flour and boil 250 ml of water.
Pour half the flour into the yeast, mix the dough thoroughly with a spatula.
Pour hot water into a bowl in a stream, continuing to make circular movements with a spatula.
Add the rest of the flour and knead an elastic dough. If you think that there is not enough flour, add a few more spoons, the dough should not stick to your palms.
Roll the dough into a "sausage" and divide into 24-25 identical parts (see photo).
Form a circle from each and put the cabbage filling in the center.
Shape the pie into an oblong shape, trying to pinch the edges tightly.
Fry yeast pies in boiling oil on both sides and serve hot.

You can find cabbage recipes on my website.

Recipe for kefir pies with mashed potatoes, fried in a pan

Fried pies are the perfect snack when it's still a long time before lunch, and breakfast was left behind a few hours ago. The preparation of the filling will not take much time, and you will cope with the dough quickly.

So, in order to knead the dough, you will need:

half a kilogram of fine flour; 2 eggs; 50 ml of vegetable oil; dessert spoon of sugar; a teaspoon of salt; half-liter package of kefir; 1.5 teaspoons of soda.

For the filling, boil the potatoes and mash them into a soft puree. Optionally, you can add fried onions and mushrooms, liver or minced meat, warm milk.

We begin to cook fried pies from the filling, before spreading it on the dough blanks, it must cool. Boil a few peeled potato tubers in salted boiling water.

Mash them with a potato masher, if necessary, add a little broth or milk. Meat, mushrooms or offal will help to give the filling additional colors. Set aside the filling, and in the meantime, knead the dough:

Sift flour into a deep bowl.
In a separate bowl, mix the rest of the ingredients. Enter the soda last, extinguishing it with 15 ml of table vinegar.
First mix the dough with a spatula, and when you see that the mass has become steep, vigorously knead with your hands.
Divide the dough into pieces, stretch each with your hands to make a round cake.
Put the filling, tuck the edges of the cake to the center and close up.
Dust lightly with flour and roll out until flat.
Fry the pies in a pan, first on one side, then on the other, until the surface is browned.

Recipe for quick fried pies from unleavened dough

The dough, from which we will learn how to cook fried pies, is kneaded with kefir. Baking powder is used as a ripper, which will make the pies fluffy and airy.

You can replace baking powder with baking soda, and it is not necessary to extinguish it at all. As you know, there is enough acid in kefir so that the soda does its job and is not felt in the finished baking.

Take: 2 eggs; half a liter of kefir; a teaspoon of salt and sugar; two thirds of a teaspoon of soda; 50 ml vegetable oil; flour - enough to knead an elastic dough.

Prepare the filling from boiled potatoes. Add onions, minced meat or fried mushrooms as desired.

Cooking:

Kefir heat up to 30-35 degrees.
Pour in the soda and stir the mixture well until air bubbles appear.
Separately, grind the eggs with sugar and salt.
Combine the eggs with kefir, add the sifted flour.
Let the dough stand for 15-20 minutes, and then proceed to the formation of baking.
Divide the dough into small pieces, roll them into balls and form round pieces.
Stuff them with mashed potatoes.
Fry the pies in a frying pan in hot vegetable oil.

Recipes for salty pastries with potatoes can be found on other pages of the site.

Recipe for original meat pies

Hearty double filling will make fried pies your favorite dish. When serving them to your guests, do not forget to serve a cup of hot tea.

Ingredients for the dough: 0.6 kg of flour; 250 ml of boiling water and the same amount of cold water; one teaspoon of salt and granulated sugar; 3 art. tablespoons of vegetable oil; 50 g of pressed yeast (you can take 1 pack of dry ones).
The filling consists of: 100 g of Dutch cheese; 100 g of cheese; 2 tbsp. spoons of low-fat sour cream; 250 g minced meat; 4 champignons; salt, spices, dried garlic to taste.

Step by step cooking recipe:

Wash the mushrooms and pat dry with a paper towel.
Cut into small cubes and send to a dry frying pan.
When excess moisture evaporates, add vegetable oil and fry the mushrooms with chopped onion until golden brown.
Add minced meat prepared from several types of meat. Keep on fire until cooked, then salt and season with seasonings.
Remove the filling pan from the heat and set aside.
Grate the Dutch cheese and crumble the cheese with a fork. Mix the ingredients together and with sour cream. If necessary, the filling should be salted, but first taste it.
Let the stuffing brew and soak, and in the meantime knead the dough. Dissolve yeast in warm water, add sugar and vegetable oil.
Sift flour, mix with salt.
After 5 minutes, add yeast and stir.
Boil water and add to the dough in a thin stream.
Knead an elastic dough that does not stick to your hands and divide it in half.
Roll out one piece on a work surface.
Put the minced meat in portions, and add the cheese mass on top.
Roll out the second half of the dough in water, cover the filling with a layer, press lightly to release air.
Using a glass, cut out the blanks, trying to ensure that the filling is in the center.
Blind the pies around the edges and fry them in a pan until golden brown (as in the photo).

So that the pies fried in a pan are not greasy, put them on a napkin after frying. You can give them a delicate structure in one simple way: while hot, put the pies in a large saucepan and cover with a lid.

Leave the pastries for 20 minutes in such an impromptu container, and then serve. You can easily find baking recipes with various types of cheese on the pages of my site.

Recipe for potato pies fried in a pan, from custard dough

To knead yeast choux pastry, you need to follow the technology, which I described in detail below. In the meantime, check out the list of products:

4 tbsp. spoons of sunflower oil; 600 g flour; 20 g of granulated sugar; a teaspoon of salt; 11 gram package of dry yeast; 460 ml of water.

For the filling, use mashed potatoes with fried onions, or any other product that you like best.

Recipe:

Pour the water in half into two containers.
Heat one part to a temperature of 30 degrees and dilute the yeast with sugar there.
Boil the second.
Sift flour, mix with salt and yeast dissolved in water.
Add vegetable oil, then pour in boiling water.
Knead the dough. If the dough is sticky, add more flour.
Let the mass stand on the table for 10-15 minutes so that it becomes more elastic and supple, and then form fried pies with filling.

You need to fry the pies in hot vegetable oil. When they are browned, remove from the pan with a spatula and spread on a paper towel. Thus, you can get rid of excess fat and make the dish less caloric.

Look for recipes for baking in a pan with other fillings on my website.

Easy liver pie recipe

The liver, lungs and heart are foods that require a special approach. If you follow the instructions, you will be able to make excellent fried pies.

Take: one and a half kilograms of offal; a package of yeast dough weighing one kilogram; half a glass of rice; bulb; salt, spices to taste.

Recipe for delicious fried pies, cooking:

Boil offal until tender in salted water.
Keep an eye on the process, as it will take less time to boil the liver than to boil the heart and lungs.
When the ingredients for the filling have cooled, grind them in a meat grinder.
Onion, cut into small cubes, fry until golden brown and mix with offal. Leave the mixture in the pan, add boiled rice.
Keep the filling on the fire for another three minutes, then salt to taste and season with spices and herbs.
Roll out the finished yeast dough with a rolling pin, cut out round blanks and make fried pies. To prevent the dough from sticking to the work surface, dust it with flour.
Fry them in a frying pan with hot oil and pile them up on a platter.

You can find baking recipes from various types of dough on my website, only on other pages. I advise you to cook pies in a good mood, the end result largely depends on this.

My video recipe

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.

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.
In a separate bowl, beat the egg with salt. Vegetable oil and warm milk are added to this mixture.
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.
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.
The mass goes to a 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.

Kefir is heated in a water bath or in the microwave.
Sugar is added to the dairy product and eggs are driven in with a fork.
Next, about 150 g of flour is added to kefir.
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.
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.
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.
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. You will need to use the 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, oil.

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.
In a deep container, the eggs are lightly beaten with warm milk, and then the mass is mixed with the risen yeast and salt.
Then you can add sifted flour in small portions to the future dough.
The mass is kneaded by hand.
The dough should turn out quite steep, but elastic.
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 of sugar, 0.5 tsp. salt. Water needs about 450 ml.

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.
The flour is sifted and mixed with butter.
You can connect both parts of the future test.
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.
The resulting dough is wrapped in cling film and sent to a warm place for about 1 hour.
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.

Half of the carefully sifted flour is mixed with sugar, salt and quick yeast, poured with warm water and mixed.
The mass should stand in a warm place for 15-17 minutes until bubbles appear on its surface.
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.
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 fastest pie dough recipe ever. 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 (no need to 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.

As a child, we were sent to visit our grandmother in the village. And you can’t think of anything better for breakfast with tea than fragrant pies prepared by a loved one, combined with a glass of cow’s milk. It's hard to forget such deliciousness.

Not everyone has an oven in the kitchen, and sometimes you really want homemade pies. There is a way out - yeast fried pies in a pan. The speed of cooking will make you forget about the oven!

We suggest you cook airy fried pies with potatoes and dill. They can be absolutely any size, the main condition is thin dough. Airy, soft and satisfying pies in a pan - what you need for tea if you are tired of sweets!

Consider yeast dough for pies in two versions

Option number 1 Recipe for lean yeast dough

Yeast 25 g;
Warm water 300 ml;
1 st. l. Sahara;
0.5 tsp salt;
1 st. a spoonful of vegetable oil;
4.5 cups flour.

Option number 2 Sweet dough for pies

Butter dough for fried pies in a pan is not sweet. An analogue of the test for whites:

Yeast 50 g;
1 glass of milk or water;
1 st. l. Sahara;
0.5 tsp salt;
2-3 tbsp. l. butter;
2 eggs;
5 cups flour.

Each of these options will be good. The first is the most “airy”, but it is also quite high in calories.

stuffing products

5 medium potatoes;
Salt;
Lots of dill or parsley;
Vegetable oil.

So that the pies do not burn, the dough must be rolled out thinly and blinded, let it brew under a towel for half an hour. Make the fire smaller. Then they will not burn and bake well.

For the potato filling, we need exactly fresh herbs - dill!

We offer step-by-step instructions for cooking fried pies in a pan.

Step by step recipe

The first step is to knead the dough. For the best result, during kneading, the yeast is mixed together with sugar, then gently pour in water, stirring evenly, of course, salt, sift two glasses of flour, then mix very thoroughly and leave warm for 15 minutes.
After that, add butter, melted in a water bath, eggs (in a pastry dough), add the remaining flour to the dough until our dough is soft enough, but it does not stick to the handles. Dust it with flour and let it warm again, about 25 minutes.
While our dough will fit both of these times, you can start preparing the filling. For the filling, we have conceived potatoes, and instead of fried onions, dill. In principle, you can use any greens you like: parsley, celery.
Dip the dill for 5 minutes in cold water, so it will be thoroughly washed, then lay it to dry on a towel.
We boil potatoes. Then we drain the water and crush it in a mortar. It should be puree.
Add salt. Cut the dill as small as possible and mix with a homogeneous mass.
Our stuffing is ready. If the puree is too crumbly, add the potato broth. The filling should cool down, because. yeast dough may not “react” the way we would like. Let's move on to the next step.
It's time to make fried pies in a pan. The yeast dough has risen. If you do the filling in parallel while it rises, you can save a lot of time! Fried pies are imminent! We crush the dough, divide it into equal pieces, roll it out with a rolling pin or sculpt each cake with his hands, put 1 tbsp filling on each. l. Preferably with a top.
The next step is to sprinkle the table with flour (otherwise the dough will stick), pinch the edges, turn over and roll out as neatly as possible. Pies can be sculpted in any size: large and oblong or small and plump, depending on your culinary preferences.
We fry the pies in a pan. At the same time, we grease with oil not only the surface of the pan itself, but also the pies themselves. Turn on slow fire.
Put the finished pies with a spatula on a plate.

Fried pies in a pan are a wonderful homemade dish that will be a great occasion for tea drinking. And the presented options for kneading yeast dough will allow everyone to find their perfect combination of flavors.

If you plan to do them often, here are some tips for backfilling:

Whatever the filling, it should be without lumps and not liquid! Otherwise, the bakery product will burn.
Stuffing for fried pies should be without raw ingredients.
In order for the pies to be fried properly and the yeast dough to become thin, carefully roll it with a rolling pin on both sides after you add the filling.
The dough must rise 2 times.
After the pies are fried, put them on a napkin so that they give off excess fat from the oil. It will be much tastier that way.

As it turned out, cooking pies in a pan is not so difficult as it seemed to us at first glance. Even a novice hostess can easily prepare this recipe. And the most important thing is that the ingredients for cooking are very accessible, because they are available in everyday life. So you can put off a long trip to the grocery store.

We hope that yeast fried pies with potatoes and dill will become your favorite dish for your tea party! And now you can easily cook them according to our recipe. This recipe will not leave anyone indifferent, except for the sweet tooth. Your loved ones will not be able to resist the alluring smell in the kitchen, even while they are being cooked.