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How to bake pies on kefir. Thin fried pies with potatoes on kefir

Quick pies in a pan with kefir and soda is a recipe for those who value time. It takes no more than an hour to prepare them, and the result will indescribably please you with its amazing taste! Delicate egg filling with green onions is perfect for thin kefir dough. Soft, light and fragrant kefir fried pies just melt in your mouth! Be sure to try to cook them and, having enjoyed your creation, you will simply fall in love with them!

Taste Info Patties / Dough

Ingredients

  • For test:
  • Wheat flour - 280 g;
  • Kefir 2.5% fat - 200 ml;
  • Chicken egg - 1 pc.;
  • Sunflower oil - 60 ml;
  • Salt - 1/2 tsp;
  • Baking soda - 1/2 tsp
  • For filling:
  • Chicken egg - 3 pcs.;
  • Green onion - 20-30 g;
  • Salt - to taste;
  • Black ground pepper - to taste.
  • Additionally:
  • Oil for frying - 60 ml


How to cook kefir dough for pies and fry delicious pies in a pan

Kefir room temperature pour into a bowl. Add baking soda and stir with a whisk until bubbles form. Instead of soda, you can take a bag of baking powder for biscuit dough.

Now add a chicken egg to kefir, pour sunflower oil. Salt. A pinch of salt will suffice. Here you can also add an incomplete teaspoon of sugar. The dough for pies will turn out very tasty and fragrant.

Stir the mixture by hand or with a whisk. We leave the blank for the dough warm for 7-10 minutes for fermentation and maturation.

Sift wheat flour into a foamy kefir mass in several portions.

Gradually turn the kefir mass into a dough.

When half of the flour has already been used, sift the rest directly onto the table. Pour the dough blank into the recess of the flour sifted on the table. And we continue kneading with our hands. Don't mix for a long time. The result is a tender, but elastic lump of quick dough on kefir. It has an amazing smell! By consistency, it should be thick and elastic, but tender and soft. Before forming the dough on kefir for pies in a pan, it is best to cool, for which we put it in the refrigerator on the top shelf for 10-15 minutes. So it will be easier to form blanks for pies from it.

Filling preparation:

We take all the ingredients necessary for the filling. Hard-boil the eggs and peel them ahead of time so that no time is wasted. They can be finely chopped with a sharp knife on a cutting board or grated.

Peel the onion and rinse with water. Then finely chop it with a knife. We send chopped onions to a bowl with eggs.

Stir the filling with a spatula and season to taste with salt and black ground pepper. You can use other favorite spices and seasonings.

This filling option is very suitable for kefir fried pies, but other types of filler can also be used:

  • boiled egg, green onion and boiled rice;
  • cottage cheese with finely chopped greens;
  • sweet cottage cheese with finely chopped dried fruits;
  • minced meat or chicken minced with onions;
  • chopped boiled fish pulp with herbs;
  • berry or fruit jam;
  • fresh pieces of fruit or berries.

teaser network

Modeling pies:

Chilled kefir dough cut into several pieces. We dust the table with the remaining dough wheat flour. Then we take pieces of dough one by one and form plump sausages from them. Which we cut into small pieces - blanks for pies. It is better to make fried pies small so that they fry faster in a pan. We roll the balls from the blanks with our hands, which we turn into cakes.

Put the filling in the center of each cake. For one pie, 30-35 g is enough - this is one tablespoon.

We form pies by pinching the dough on top.

Frying pies in a pan:

Heat the vegetable oil in a wide frying pan. We spread the blanks with a seam on the hot surface of the pan. When they are browned at the bottom, turn them over and fry on the second side. One run of frying pies takes about 7-8 minutes on a moderate burner heat. Light in weight, they quickly turn over and brown.

After frying, put the pies on a paper towel to remove excess oil.

A quick recipe for quick hearty pies with healthy toppings! The dough can be used not only for pies in a pan, you can also cook baked pies, although here we gave another . I like this recipe because the pies are very tasty, I think the dough is successful.

Homemade pies instantly make the mood in the house: everything is filled with warm, affectionate, kind comfort and brings loved ones together better than any series. Lush tender dough and favorite toppings, hot tea or cold milk - and now the pies impatiently leave the meal, leaving an aftertaste of lazy satiety. Yes, and I immediately remember: “They fly like hot cakes”!

But not all housewives easily take up their preparation. Many scares yeast dough, and sometimes you don’t want to stretch the cooking for half a day, waiting for the dough to fit. For such cases, there is an ideal solution - quick pies on kefir. The secret is in the kefir dough without yeast, it does not need to be parted and approached, it is enough to mix in the right proportions simple ingredients, and you can start baking. The pie recipe that I offer is tried and true and can be safely added to your list of favorite culinary recipes.

So, we will prepare a universal yeast-free dough on kefir, with which you can sculpt pies with any fillings - meat, vegetable, sweet. And you can choose any cooking method - fry in oil in a pan or bake on a baking sheet in the oven. Both options are perfect. Today I fried pies on kefir.

Dough preparation time: no more than 15 minutes / Yield: about 15 blanks. Filling time: 30-40 minutes

Ingredients

For the test

  • kefir 250 ml
  • Wheat flour premium about 3.5 cups
  • chicken eggs 2 pcs.
  • baking soda 1 tsp
  • vegetable oil in the dough 2 tsp.
  • vegetable oil for frying about 100 ml
  • granulated sugar 1 tbsp. l.
  • salt 1/4-1/3 tsp

For filling:

  • rice 1/3 cup
  • minced meat 250 g
  • carrot 1 pc.
  • leek 2 stalks or onion 1 pc.
  • spices, salt
  • frying oil

Cooking

    First we prepare the filling. Boil rice in salted water and rinse with cold water.

    In a frying pan with the addition of vegetable oil, fry the grated carrots and finely chopped onions or leeks until soft. Add minced meat to the pan, and, constantly stirring with a spatula, fry the mass until the minced meat is ready, then salt and pepper.

    Put the rice to the fried minced meat, cook together for about 5 more minutes.

    Cooking dough on kefir for pies. First, mix kefir, eggs, salt, sugar, soda, vegetable oil with a mixer in a deep cup. And then start adding flour to the mixture.

    It is better to add flour to the dough in a glass, stirring with a spoon. After mixing in three cups of flour, add the remaining two tablespoons each, while starting to knead with your hands.

    So that the dough on kefir for pies does not let you down, do not overdo it with flour!

    The dough is ready when it stops sticking to your hands. That's it, flour is no longer needed. It is very important not to overdo it with flour, if this happens, the dough will be inelastic, the pies will not turn out fluffy - this is perhaps the only secret of a quick dough for kefir pies without yeast.

    Modeling and frying pies. So, the dough is ready. Sculpting from it is very simple, you do not need to roll anything with a rolling pin. It is enough to dust the work surface with flour, and then pinch small pieces of dough from a large bun of dough with your hands and form a cake about the size of a palm with your fingers.

    Put an incomplete tablespoon of filling in the middle of the cake,

    lift the edges of the dough, carefully pinch the cake.

    Having blinded 5-6 pies, you can start frying them. Pour the oil into the pan, heat it, put the pies with the pinch down. It should be borne in mind that when frying the pies will greatly increase in volume.

    Fry the pies on kefir until golden brown on both sides, and then on the sides. Add oil to the pan as needed.

    While the first batch is fried, you can have time to make pies for the second. Removed from the pan, the pies should cool for several minutes, after which they can be served at the table.

    This is how beautiful golden pies turned out.

  1. If not all of the filling is used, then it is quite suitable, for example, for stuffing bell peppers.
  1. Even cooled kefir pies remain soft and airy.
  1. And if you decide to bake pies in the oven, then be sure to brush them on top with an egg, this will make them even rosier and more beautiful.
  1. If meat filling in pies it turned out, to your taste, dryish, in addition, you can serve vegetable or meat broth to the table in portioned bowls.

Enjoy your meal! I hope this was a useful cooking lesson.

It just so happens that I don’t cook pies often. But these thin fried pies with potatoes and dill on kefir I will definitely make more, I really liked them. AT this recipe used very well kefir dough for fried pies which is easy to prepare and easy to work with.

If you think that cooking fried pies will take you a lot of time, then I will disappoint you. This is not true. Kefir dough for fried pies is prepared in just five minutes, and I'm not exaggerating. This is not a yeast dough that needs time to proof. The filling for today's fried pies is potatoes with dill. From time to time from yesterday's dinner there is a decent portion mashed potatoes, here it is, darling, and will serve as a filling for fried pies. And to make kefir fried potato pies even tastier, add fresh dill to mashed potatoes, it goes very well with potatoes. If dill is not your option, then you can add potatoes with fried onions or finely chopped fried lard. You can also mix mashed potatoes with pre-fried minced meat. There are a lot of options for such fillings, I have listed only a few of them that came to mind first.

To serve such thin fried pies with kefir potatoes, stock up on sour cream. It will replace the sauce for you and with it such fried pies will become even tastier. Another idea is to make a double batch of pies and freeze some of them. And when you miss this dish again - just fry the pies, without even defrosting them first. It is very convenient and practical in case of lack of time.

Cooking time: 45 minutes

The number of servings - 13 pcs.

Ingredients:

  • 250 ml kefir
  • 1 egg
  • 1 tsp baking powder (without a slide)
  • 1 tsp salt (without a slide) + 0.5 tsp salt
  • 0.4 tsp ground black pepper
  • 2 tbsp sunflower oil + 50 ml for frying
  • 350 g flour
  • 350 g mashed potatoes
  • fresh dill

Recipe for kefir potato pies

Mix 250 ml of kefir with one egg, a teaspoon of salt and a teaspoon of baking powder. Teaspoons without a slide. Also add two tablespoons of sunflower oil to kefir.


In total, we need to add 350 g of flour, but we will add it in parts. First, we introduce half the flour, mix everything with a spoon or fork. Then we introduce another part of the flour and leave about 50 g of flour unused. We'll need it a little later. Knead the dough with hands greased with sunflower oil. It will be very soft and tender. Perhaps the dough will be slightly sticky to the hands and the surface, but it's not scary.


Kefir dough for fried pies is ready. Let's cover it cling film, which will protect the dough from weathering, and proceed to the preparation of the filling for pies with potatoes.


I have 350 g of mashed potatoes. That is how many potatoes are needed to make fried pies from the resulting amount of dough. Add salt, pepper and finely chopped dill to the potatoes. Mix well the filling.


Let's get back to the test. Sprinkle the work surface well with flour (this is where we will need the remaining 50 g of flour) and roll out about half of the dough (it is more convenient to work not with the whole dough at once, but with parts). The thickness of the rolled layer is 5 mm. Using a circle, cut out circles from the rolled out dough.


Visually divide the circles into two parts. We put the filling on one part. I measured the filling with a dessert spoon (I took the filling with a small slide).


With the remaining circles, cover the circles with the filling and tightly pinch the edges of the pies. Thus, we got some circles with filling, so far little resembling pies.


Now we form pies from these indistinct circles with filling. This is done literally with one movement of the rolling pin. Slightly pressing the pie, we pass over it with a rolling pin from the bottom up, once is enough. It turns out here is such a neat oblong-shaped pie.

And do not forget that we still have dough left. We add trimmings from the first rolling to it and continue the process.


I got exactly 13 pies. All neat and the same, and this is without special efforts from my side.


We heat sunflower oil in a frying pan, about 50 ml, and fry the pies in batches of 3-4 pieces until golden brown on both sides. Approximate frying time - 2.5-3 minutes on each side.

What is the mystery of the air test? What is the secret of baking, which can lie for a long time not only without getting stale, but also remain the same airy and soft after more than one day?

It's simple - airy yeast and yeast-free dough, "like fluff", is kneaded on kefir. Surprised? And you try! We have selected for you the most best recipes quite simple and more difficult test, “like fluff”, on kefir, with and without yeast.

Kefir dough - general principles of preparation

Thoroughly kneaded dough, properly selected products - this is the success of airy, soft dough. On kefir, more than one of its types is kneaded. air dough“Like fluff” on kefir can be both yeast and yeast-free.

For flour products (big pies, buns or buns) baked in the oven, it is better to cook yeast. For pies that will be fried in a pan, you can cook without yeast. Kefir dough for pies with soda or cottage cheese turns out to be no less soft and fluffy.

A lactic acid drink for any type of dough can be taken both fresh and not very. An expired one can even come in handy if it does not have the characteristic smell of fermentation. Kefir must be warm, since it is in such an environment that rippers and yeast are activated better. If they are mixed with a cold product, the dough will turn out to be too dense.

Fat content is also important. 2.5–3.2% kefir is ideal for kneading.

Flour must be sifted. This will not only allow you to remove accidentally fallen rubbish, but also saturate it with oxygen, which will give additional splendor to the dough.

The method of preparation depends on the type of dough and is described in the recipe. And if you strictly adhere to it, then any dough mixed with kefir will never let you down.

Yeast-free dough "like fluff" on kefir

1 cup of kefir, 3.5 cups of flour, 1 teaspoon of salt (without a slide), ½ teaspoon of sugar, ½ teaspoon of soda (no need to extinguish it), 1 chicken egg, 2 tablespoons of vegetable oil.

Recipe

1. Take a plastic dry bowl with high edges. Immediately beat the chicken egg into it, add salt and sugar.
2. After that, add soda and pour in vegetable oil. Beat all the ingredients with a mixer.
3. Then sift the flour through a sieve. Knead the dough with your hands, first in a bowl and then on the table. In time, you should knead it for five minutes, at least.
4. From ready dough form the same balls. After that, lay out on each of them, having previously pressed down a little with your hand or rolled out with a rolling pin, the filling
5. Fasten the edges, press down the pie. Heat the oil in a frying pan and then add the pies.
6. Be sure to fry them over medium heat so that they are baked inside. fry on both sides
7. Serve the dish with homemade sour cream or with a mug of hot tea.

Quick dough on kefir for pies in the oven

Half a liter of 3.2% kefir;

40 ml of frozen oil;

20% sour cream - 50 gr.;

25 gr. unrefined sugar;

Flour - how much "will be accepted" (about half a kilo).

1. Soda should be well extinguished, for this, pour it into kefir, shake it up and leave it for five minutes, stand.

2. In a slightly swollen kefir, add sugar with a spoonful of salt, pour in the yolks with proteins and beat vigorously.

3. Pour in vegetable oil with sour cream, and beat the mixture well again.

4. Now transfer the flour and, pouring it in small parts into the kefir mass, knead the dough. Add flour until the dough stops sticking to your hands, but it should remain soft and plastic.

5. Form a ball from the dough, wrap it in a film or place it in a bag and leave it on the table for half an hour.

6. After that, turn on the oven to warm up to no more than 180 degrees. Make small pies with any filling from the rested dough. Transfer them to a baking sheet, which was previously greased with vegetable fat and set to bake for half an hour.

Quick sponge yeast dough "like fluff" on kefir

0.6 kg of baking flour, premium;

Medium-fat kefir - 200 ml;

50 ml of pasteurized, factory milk;

5 gr. table salt;

Sugar - 2.5 tbsp. l.;

A full large spoon of "instant" yeast, or 25 gr. pressed bakery or alcohol;

"Creamy" margarine - 75 gr..

1. On minimum heat, melt margarine completely. Can be taken butter, the dough will not get worse.

2. Slightly warm the milk, but do not boil or even make it too hot. The temperature should not exceed 38 degrees.

3. Pour sugar into milk, add yeast, and, slowly stirring the mixture with a spoon, dissolve the added components well. Let the yeast mixture stand close to the heat for 10-15 minutes. For example, not far from the included burner. During this time, the surface will be covered with many bubbles and will increase significantly. If this does not happen, take new (fresh) yeast and repeat.

4. In a bowl, mix warm kefir with previously melted butter, lightly whisked eggs and salt. Pour the risen yeast into the mixture and mix gently again, but do not beat.

5. Constantly stirring the mixture with a spoon, begin to gradually introduce flour into it. Start kneading the thicker mass with your hands, also adding flour in small portions.

6. Put the dough that does not stick to your hands on a greased vegetable oil table and knead vigorously with your hands. It will become more flexible and smooth.

7. Then grease a deep bowl or pan vegetable oil and put the ball-shaped dough into it. Cover and leave for an hour or an hour and a half for distance. The volume should almost triple.

8. After that, put it on the table again, crush it slightly and proceed to cutting.

Kefir dough for yeast pies

Low-fat kefir - 2 tbsp.;

Half a glass of sunflower, frozen oil;

A large spoon, without a slide, sugar;

A small bag of fast-acting yeast (11 gr.);

Dessert spoon of iodized salt;

Flour with high gluten - 3-3.5 cups.

1. Pour the warm fermented milk drink (kefir) into a bowl. Dissolve sugar in it, then yeast. Pour in two large, full tablespoons of flour and mix the mixture with a spoon. Then cover the bowl with a cloth and keep warm.

2. In half an hour, a very lush, airy dough will be ready. Pour sunflower oil into it, add fine salt and two-thirds of flour. Mix well with your hands, add the rest of the flour and knead the dough slightly sticky to your hands.

3. Cover it with a cloth and put it in heat, but already for 45 minutes.

4. After that, the dough will be ready. To make it easier to work with, grease your hands with vegetable oil before cutting.

Dough "like fluff" on kefir for buns with raisins

800 ml of fermented milk product (kefir);

Three chicken eggs;

200 gr. natural butter (or creamy margarine);

Half a cup of sugar, white;

1.2–1.5 kg of baking flour, premium;

A small pinch of salt;

22 gr. "fast" yeast (two small bags);

To taste vanillin or cinnamon, raisins.

1. Carefully sort out the raisins, removing the remaining dry tails, spoiled raisins and rubbish. Fill it up with a glass warm water for 10 minutes. Then rinse well and pat dry on a clean linen towel.

2. Melt margarine or butter completely and cool well. Kefir slightly warm and mix with chilled fat.

3. Add sugar and salt, beaten eggs in a separate container, yeast and mix everything well with a spoon. Pour in vanilla or cinnamon, without stopping stirring.

4. In small parts, half a glass each, add flour and knead the dough. With the last portion, add the raisins and knead thoroughly with your hands on a floured table. Knead for about ten minutes, carefully kneading the dough so that the raisins do not stray, but evenly disperse.

5. Put it back in the bowl and let it rise well. Knead the airy, soft dough that has increased in volume several times with your hands and cut into buns, which, after the “distance”, bake in a hot oven.

Curd dough on kefir for fried pies in a pan

250 gr. 9%, store-bought cottage cheese;

One glass of high-fat kefir;

A raw egg;

One and a half teaspoons of sugar;

A teaspoon of dough ripper or half a spoonful of quick soda.

1. With any of the rippers, mix the flour sifted twice. You can also do this when sifting, then it will mix with flour more evenly.

2. In a separate bowl on a sieve, grind the cottage cheese and mix it with a slightly beaten egg and warm kefir. Don't forget to salt and sweeten the mixture.

3. Next, enter the flour mixed with the ripper and knead the dough. If you took less fat dairy products the dough may be runny. Then you need to take more flour. Ready dough it should turn out airy, but in no case liquid and not steep.

4. Cover the dough kneaded on kefir with cottage cheese with a towel without removing it from the bowl, and let it rest for 20–30 minutes.

5. Then put it on a well-floured surface and mold the pies. Their filling can be both sweet and meaty. We roll out cakes for pies no thicker than 0.7 cm and not thinner than half a centimeter.

6. Fry them in a steel or cast iron pan, in well-heated vegetable fat, until lightly browned on both sides.

Universal pastry "like fluff" on kefir

Baking white flour - 0.9 kg;

150 gr. refined sugar;

Standard, 11 gram sachet of vanilla sugar

Fresh alcohol or baker's yeast - 20 gr.;

Half a liter of medium-fat, thick kefir;

Unsalted butter - 80 gr.;

One fresh egg;

Half a small spoonful of salt.

1. In 50 ml of warm water, dilute a teaspoon of sugar and pressed yeast crushed with your fingers until completely dissolved. Cover and leave for up to 20 minutes.

2. On a low heat, completely dissolve the butter, then cool it. Warm up the kefir well.

3. Lightly beat the egg with a fork along with salt and add to kefir. Then add melted butter, vanilla and the remaining regular sugar here, mix. Granulated sugar should completely dissolve in the kefir mixture.

4. Add yeast to the mixture, stir and knead the dough, adding flour little by little.

5. After that, transfer the dough to a sufficiently large saucepan or small bucket and, having covered with a lid, leave to “rise” for two hours. To make it easier for the dough to rise, grease the bottom and especially the sides of the container with vegetable oil.

6. After about an hour, lightly knead it with your hands and let it come up again.

7. From the finished air dough “like fluff” on kefir, you can bake any fancy products.

If there was no kefir of the specified fat content, you can take any. But keep in mind the lower the fat content, the less often the dough will be and therefore the amount of flour will need to be increased.

Do not overheat the liquid in which you will breed the yeast. In excessively warm, and even more so in hot, they will die and will not rise.

Also reduces the activity of yeast fatty lactic acid product. Therefore, when using this, the prescription rate of yeast should be slightly increased.

Mix the rippers with flour or dilute in kefir and only after that add all the other ingredients.

In order to save time, do not shorten the "distance" time of the yeast dough, the quality of the baking will be significantly reduced.

Our cuisine is generous for pies. Home-made, this most popular Russian pastry is especially loved. True, not all housewives want to mess with yeast dough, from which tasty and lush pies are usually prepared. But how do you like the option of quick kefir pies with green onions and an egg? Personally, it seems to me that kefir fried pies, which are instantly prepared, are exactly what many of us need. So be sure to try it!

The mystery of delicious and quick pies is hidden in a yeast-free kefir dough and the simplest green onion stuffing with egg.

Kefir dough is prepared from the ingredients listed.

Warm kefir is poured into a bowl. Supplemented with baking soda and thoroughly mixed with a whisk until bubbles.

Everything is thoroughly mixed. The mixture should stand warm for 15 minutes.

Flour is sifted into a delicate kefir mixture in four stages.

We act in this way until the dough turns into an elastic ball.

After the third glass, we switch to manual kneading on the table. As a result, we have a rather tender, but elastic bun of quick kefir dough. Feel its aroma! By consistency, it is much more tender than dumplings, but not as sticky as the yeast version. Before using the dough on kefir, it is recommended to cool.

For the filling, the ingredients are also used from the list.

Boiled chicken eggs are rubbed on a coarse grater or chopped with a knife.

Chopped onions are added to the eggs.

The filling is mixed and seasoned to taste with salt.

Chilled kefir dough is divided into four parts. Flour goes to the "spot".

After that, each part is rolled into bundles and cut into miniature pieces. fried pies with green onion and egg, they taste best when they are medium in size.

The balls are rolled into cakes. Flour goes to the "spot". In the middle of each cake is laid out a tablespoon of the filling without a slide.

Patties are formed by boats at the top with tucks.

They are sent to a frying pan heated with oil, pinches down. Quickly browned, turned over and brought to readiness.

The frying time for quick kefir pies in a pan does not exceed 7 minutes over medium heat. The cake is removed from the pan and cooled slightly. After that, the next batch of pies is sent for frying.

Early ripe pies cooked on a quick kefir dough stuffed with eggs and green onions are so tender and soft that it is impossible to resist. thin dough and a healthy topping - mmm, yummy.