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Delicious pies recipes in a pan. Fried pies in a pan

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

  • with cabbage;
  • with meat;
  • With green onions and an egg;
  • with potato;
  • with mushrooms;
  • with cottage cheese.

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

Basic rules for frying pies in a pan

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

1. Choosing a frying pan

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

2. Oil selection

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

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

3. Test preparation

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

  • yeast;
  • puff;
  • rich;
  • insipid.

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

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

Filling options

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

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

frying process

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

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

cooling down

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

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

Recipe for pie with onions and eggs

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

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

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

Separately, we collect the ingredients for the filling:

  • green onions - a bunch;
  • boiled eggs - 7-9 pcs. (depending on size);
  • salt - ½ tsp

For frying pies in a pan:

  • vegetable oil - 300-600 ml.

The pies are prepared like this:

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

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

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

How to fry pies in a pan?

So here are some tips for getting a successful meal.

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

fried pies often made from yeast dough, supplementing it with a wide variety of simple or multi-component fillings. The method of heat treatment of such products cannot be called useful, but sometimes you can treat yourself to such a yummy by soaking the excess oil after frying with paper towels.

How to fry pies in a pan?

Even novice cooks can cook delicious fried pies in a pan, especially if they have simple and available recipes and correct advice.

  1. Initially, a soft, non-sticky dough is kneaded.
  2. The filling for fried pies can be made from meat ingredients, vegetables, fruits, mushrooms or other products.
  3. Round cakes are formed from the dough, which are filled with stuffing, the edges are pinched, giving the products an oval shape.
  4. Fry the blanks in hot oil, laying them in a pan with a seam down and browning on both sides.

Dough for pan fried pies


Some housewives prefer to do quick dough for fried pies, kneading it with the addition of soda without proofing. However, products made from a classic yeast base are more magnificent, softer and more airy. This can be kneaded, taking into account the recommendations below, using the components in the indicated proportions.

Ingredients:

  • flour - 4 cups;
  • milk or water - 1 glass;
  • egg - 1 pc.;
  • dry yeast - 10 g;
  • vegetable oil - 3 tbsp. spoons;
  • sugar - 1 tbsp. a spoon;
  • salt - ½ teaspoon.

Cooking

  1. Yeast, sugar and salt are dissolved in warm water, butter and a beaten egg are added.
  2. Sift the flour, pour into the liquid components and knead, achieving a homogeneous, non-sticky flour lump texture.
  3. Leave the dough in a bowl under a towel to rise, placing the container in heat for 2 hours. Once during this time, the contents are crushed.

Fried meat pies


Having learned how to cook the right dough, the recipe for fried meat pies will be easy to implement. To prepare the filling, you can take pork and beef in equal proportions or a sirloin of any variety separately. If desired, you can add a little chopped greens to the minced meat for piquancy.

Ingredients:

  • yeast dough for pies;
  • meat (pulp) - 500 g;
  • onion - 1 pc.;
  • salt, ground pepper, spices - to taste;
  • vegetable oil - 500 ml.

Cooking

  1. Yeast dough is started and left for proofing.
  2. The meat is cut and twisted in a meat grinder.
  3. Finely chop the peeled onion and fry in oil with minced meat, rubbing the lumps.
  4. Cakes are made from the dough, filled with stuffing and fried pies are cooked in a frying pan in heated oil over medium heat.

Fried pies with onion and egg


Next, you will learn how to fry pies stuffed with green onions and boiled eggs. These components not only determine the taste characteristics of the finished delicacy, but also with their impressive useful composition soften its negative sides: ruddy, but insanely appetizing fried crust from the outside it no longer looks so harmful against the background of valuable content.

Ingredients:

  • yeast dough for pies;
  • green onions - 2 bunches;
  • eggs - 5 pcs.;
  • salt, pepper - to taste;
  • vegetable oil - 500 ml.

Cooking

  1. Knead the dough.
  2. Hard-boiled eggs are dipped in boiling water for a minute, after which they are peeled and cut into cubes.
  3. Finely chop the onion feathers, mix with the egg mass, season to taste.
  4. Prepare blanks by filling dough cakes with filling.
  5. Prepare fried in a heated deep-fryer, browning on both sides.

Potato patties fried in a pan


To figure out how to fry pies with potatoes, the following recipe will help you. The main thing when making filling is to make it a little saltier and spicier than if you cooked simply mashed potatoes, and then in ready-made products will delight you with the right harmonious taste. If desired, the composition of the filling can be expanded by adding fried mushrooms.

Ingredients:

  • yeast dough for pies;
  • potatoes - 800 g;
  • onion - 1 pc.;
  • salt, pepper - to taste;
  • vegetable oil - 500 ml.

Cooking

  1. Knead the dough.
  2. Potatoes are peeled, cut and boiled.
  3. Drain the water, leaving ½ cup, knead the slices with a crush.
  4. Fry the diced onion in an oiled pan, add to the potatoes, mix.
  5. They make blanks, filling the dough cakes with filling, and brown them in oil.

Fried cookies with liver


Incredibly tasty, satisfying and fragrant, they work out, fried in oil. You can prepare the filling from pure offal, but with the addition of mashed potatoes, the result will be softer and more tender. If the filling turns out to be dryish in the end, you can add a little decoction from the liver to it.

Ingredients:

  • yeast dough for pies;
  • potatoes - 500 g;
  • liver - 400 g;
  • onion - 1 pc.;
  • salt, pepper - to taste;
  • vegetable oil - 500 ml.

Cooking

  1. Shape the dough.
  2. Peeled potatoes are boiled, rubbed with a crush.
  3. The liver is boiled until tender, twisted in a meat grinder.
  4. Combine the liver and potato mass, add the fried onion slices, season the mass, mix.
  5. Products are made from dough and stuffing and fried in oil.

Fried pies with peas


Incomparable homemade, fried in a pan, will surprise and delight any gourmet with their taste characteristics. Even if you are not a fan of peas used for cooking first or second courses, having tried pies in this design, you may change your attitude towards this type of legume.

Ingredients:

  • yeast dough for pies;
  • peas - 1 cup;
  • bacon - 100 g;
  • onion - 1 pc.;
  • salt, pepper - to taste;
  • vegetable oil - 500 ml.

Cooking

  1. Start the dough, leave to approach.
  2. Peas pre-soaked in water are washed, poured with a portion of clean water and boiled until tender.
  3. Turn the pea mass into a puree using a blender.
  4. Fry chopped bacon with onions, add to mashed potatoes, mix.
  5. Products are decorated by filling dough cakes with pea filling, and fried in oil until golden brown.

Fried pies with apples


If you still do not know how to fry pies with fruit filling, check out next recipe, which involves the use of apples as filling. If desired, they can be replaced with pear or apricot slices, pitted cherries, and other berries. A little vanillin or vanilla sugar is added to the dough during kneading for flavor.

Ingredients:

  • yeast dough for pies;
  • apples - 500 g;
  • sugar - to taste;
  • vegetable oil - 500 ml.

Cooking

  1. Knead the dough.
  2. Apples get rid of seed boxes, cut into cubes.
  3. Cakes are made from the dough, filled with apple slices, sprinkled with sugar and the edges are pinched.
  4. Fried sweet pies are prepared in heated oil, browning on both sides.

Fried pies with jam


For a change, as a ruddy dessert for a cup of tea, you can cook fried yeast pies with jam. The main condition for an excellent result is the thick texture of the sweet filling. Often, apple, plum, apricot jam or cherry jam is used for baking. Sprinkle with powdered sugar before serving.

Ingredients:

  • yeast dough for pies;
  • jam - 300 g;
  • vegetable oil - 500 ml;
  • powdered sugar

Cooking

  1. Cakes are made from the prepared yeast dough, a little jam is laid in the center of each and the edges are pinched.
  2. Fried sweet pies are browned in oil, allowed to cool on a napkin, sprinkled with powder and served.

Lean fried pies


Lean, reheated fried vegetable oil, will be the best treat for vegetarians or appetizing dish for Lenten menu. To implement the idea, the dough is made out on water without adding eggs, and they use it as a filling. stewed cabbage. No less tasty will be products with potato or mushroom filling.

An excellent option for a snack and a quick satisfaction of hunger will be hearty fried pies in a pan. A recipe with a photo of meat, potato, mushroom pies is prepared much easier than it might seem. The main thing is to knead the dough correctly. And further cooking will be a matter of taste, imagination and the availability of ingredients.

Even with the widespread popularization of the principles proper nutrition, few people can deny themselves the pleasure of eating a delicious fried pie. The test recipe for novice housewives may seem complicated. But if you follow the cooking technology from this publication, you will understand that there is nothing intricate in this process. Easily master all the steps and pamper your loved ones with a fragrant treat.

Prepare for the test:

  • 10 gr. dry yeast;
  • 4-5 art. l. sunflower oil;
  • 180 ml. milk;
  • 1 egg;
  • 1/2 tsp salt;
  • 1 tsp Sahara;
  • 3-4 cups flour.

Assemble for stuffing:

  • 500 gr. shoulder blades of pork or beef;
  • 1 large onion;
  • 1 tsp basilica;
  • Salt, spices to taste;
  • 0.5 bunch of greens;
  • sunflower oil for filling

How to cook:

  1. This pan fried pie dough recipe is quick to prepare, without a long wait until it's ready. Therefore, first prepare the filling.
  2. Rinse the meat, chop with a meat grinder.
  3. Peel the onion, cut into small cubes.
  4. Put the onion in hot oil, fry until translucent.
  5. Add minced meat. Stir vigorously with a spatula so that the meat does not clump.
  6. Salt, add spices, fry until tender.
  7. Chop greens, add to meat. Stir the filling well, turn off the pan. Transfer the mince to a bowl to cool quickly.
  8. The recipe for fried pies in a pan can be continued by preparing the dough. Heat the milk to a temperature of 20 degrees (it is important not to overheat), pour into a bowl.
  9. Pour a packet of yeast and sugar into the milk. Mix the ingredients, add a little flour.
  10. Leave the dough for 15-20 minutes in a warm place.
  11. Sift flour into another bowl.
  12. In a separate bowl, beat the egg with a pinch of salt.
  13. Add the egg to the dough as time goes by.
  14. Add oil in the amount as recommended by the recipe for pies in a pan. Stir the ingredients.
  15. Gradually add the prepared flour, stirring.
  16. Transfer the mass to the table and knead the dough. We recommend kneading the dough for at least 10 minutes. During this time, gluten will stand out from the flour and the mass will acquire an elastic structure. Therefore, in the process of kneading, do not rush to add a large amount of flour.
  17. Leave to prepare a yeast dough recipe for fried pies for half an hour. While the formed dough is “resting”, prepare the filling - put it in a convenient bowl.
  18. Divide the dough into two parts. Divide each with a knife into equal parts.
  19. Knead each part of the dough with your hands, form an even cake.
  20. Lightly roll out the cakes to a thickness of 1 cm.
  21. Put on cakes dessert spoon fillings. Or use the amount of minced meat, guided by the size of your tortillas.
  22. The recipe for dough for pies in a pan is quickly prepared. If the "guests are on the doorstep", you can cut without time for the "rest" of the test.
  23. Wrap the edges, blind them together like the technique of modeling dumplings. Make sure that the shape is oval, slightly flattened.
    Place each pie on a floured surface.
  24. Heat up a pan with sunflower oil. Pour in a little more oil than you usually use. This is necessary so that the sides are fried and turned ruddy, delicious pies pan fried. The recipe can also be deep-fried.
  25. Put the finished portions on a dish covered with paper napkins. The paper will absorb the excess oil, then serve. The pies are delicious both cold and hot.

The combination of eggs and greens is in perfect harmony as a filling in pan-fried pies. Yeast Recipe soft dough easy to prepare. Doubt, or you can do it? And you try today to repeat the technology described in the recipe. See for yourself that even without experience in cooking, making successful pies is not difficult!

Required for the test:

  • 2 tsp dry yeast;
  • 2 tbsp. l. Sahara;
  • 1/3 cup (200 ml) water
  • 0.5 tsp salt;
  • 1 cup (200 ml) sour cream
  • 2 eggs;
  • 4-5 glasses of flour.

Required for the filling:

  • 8 eggs;
  • 100-150 gr. green onion;
  • 0.5 bunch of dill;
  • 0.5 bunch of parsley;
  • Salt, pepper to taste.

Cooking order:

  1. According to the recipe for yeast dough for pies in a pan, measure out the water. Heat to a temperature of 20 degrees, pour into a bowl.
  2. Measure the yeast into the water, 1 tsp. Sahara. Stir, leave for 5 minutes in heat.
  3. Break the eggs into a separate bowl. Add sugar, salt and beat.
  4. To egg mass add sour cream, beat the ingredients.
  5. Pour the yeast dough to the resulting mass, mix.
  6. Gradually add flour, kneading the mass.
  7. Knead the dough with your hands on the table until an elastic, soft ball is formed.
  8. Leave for an hour and a half (or a little less) to approach in a warm place. While the dough is rising, think about what you can cook from the dough in the pan. We recommend trying the herb egg filling. Use our recipe or prepare another one of your choice.
  9. Hard boil the eggs. This is easy to do by leaving the eggs to boil after boiling for 7-10 minutes over low heat.
  10. Cool the boiled eggs, peel them from the shell.
  11. Cut the eggs into small cubes, put in a bowl.
  12. Rinse the greens, chop. Add chopped onions and herbs to the eggs. Salt, pepper, mix the stuffing.
  13. Now it's time to cook the next recipe for yeast pies in a pan. Divide the dough into equal parts. Roll each into a cake, about 1 cm thick.
  14. Take the cake in your hand, put a spoonful of filling in the center.
  15. Fold the edges, connect them and slightly flatten the resulting pie.
  16. Lay the blanks on a surface sprinkled with flour.
  17. When all the pies are formed, start frying.
  18. Heat up a pan with sunflower oil.
  19. Dip the pies in hot oil, fry on both sides. Blot excess oil, serve.

Sweet recipes from dough in a pan are popular. They are prepared quickly and simply, conquer the taste and aroma. One of the easiest suggestion is to repeat right now.

Prepare for the test:

  • 480 gr. flour;
  • 2 eggs;
  • 0.5 tsp salt;
  • 1 tsp soda;
  • 200 ml. kefir;
  • 1 st. l. Sahara;
  • 2 tbsp. l. sunflower oil.

Prepare for stuffing:

  • 700 gr. not peeled apples;
  • 1 tsp cinnamon;
  • 2-3 tbsp. l. Sahara;
  • Juice of half a lemon.

Cooking steps:

  1. Start this recipe for pan fry patties by preparing the filling, as the dough cooks quickly. Peel apples from excess, cut into small cubes.
  2. Put the apples in a saucepan, add sugar, lemon juice and simmer for 5-10 minutes over low heat. So they will release the juice and bake for sure as a filling.
  3. Put the prepared apples in a colander so that the glass is moist. Then transfer to a bowl, sprinkle with cinnamon.
  4. Prepare the dough for quick recipe pies in a pan. Break the eggs into a bowl, beat with a fork.
  5. Add kefir, stir. Measure the sunflower oil, mix until smooth.
  6. Add soda, sugar, salt, flour. Knead the dough well.
  7. Divide the bowl into portions sized egg.
  8. Roll out each portion to a thickness of about 1 cm.
  9. Place about 1 tablespoon of filling in the center of the tortilla.
  10. Close and close the edges.
  11. Heat up a pan with sunflower oil.
  12. Fry the pies on both sides until cooked through over medium heat. Lay out on a paper towel, then serve.

Publication date: 03.12.18

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

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

Pies in a pan with meat - photo recipe

Almost all children and adults love homemade cakes.

Time for preparing: 1 hour 30 minutes

Quantity: 15 servings

Ingredients

  • minced meat: 400 g
  • rice: 0.5 cup
  • dry yeast: 11 g
  • milk: 1.5 cups
  • sugar: 1 tbsp
  • flour: 3 cups
  • oil: 1 cup
  • salt:

Cooking instructions

    Add a pinch of salt, a spoonful of sugar, two cups of flour and yeast to the warmed milk. Knead the dough, adding more flour if necessary.

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

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

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

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

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

    Heat up a skillet with oil. You need enough oil so that its level reaches the middle of the products. Fry the pies on both sides.

    After frying, it is advisable to spread the pies with meat on a napkin or paper towel. They absorb excess oil from fried pies.

potato stuffing

For the preparation of fried pies with potatoes, yeast dough is taken, from which the products are more tasty and lush:

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

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

On kefir

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

To cook them:

  1. 300 ml of kefir (home curdled milk) is combined with a teaspoon of baking soda.
  2. After the appearance of bubbles, a pinch of soda, 50 grams of granulated sugar, 30 ml of vegetable oil (any) are added, stirred.
  3. Enter 600 - 700 grams of flour, knead the dough.
  4. Leave under the film in the refrigerator for at least an hour, putting the dough on the door, the bottom shelf.
  5. Having taken out the dough, cut off a small piece, roll it out in one layer, the thickness of which should not be more than 0.5 cm, with the help of a large glass form circles-cakes.
  6. Minced meat is applied - it can be jam, cheese with meat, cabbage (fresh with herbs, fried), fried carrots, something else, triangles are formed from the dough, ordinary oval or in the form of a “month” pies.
  7. Spread in hot oil, fry on both sides, until golden brown.

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

By leaps and bounds

Raw yeast makes delicious pies with different fillings, which must first be fried. The preparation is very simple and fast:

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

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

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

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

Fried pies with dry yeast

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

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

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

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

What dough to cook for fried pies

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

Test types

To prepare fried pies, knead:

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

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

Classic yeast dough recipe

Most often, yeast dough is used in cooking, classic version the preparation of which is as follows: 15 ml of water is slightly heated, a quarter of a five-gram package of dry yeast is poured into it, 30 grams of sugar are added. Yeast should stand a little and swell slightly. Cover the cup with these ingredients for 20 minutes with cling film, leaving in a warm place. After, when the liquid is covered with a foam cap, add the remaining ingredients.

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

Leave the yeast dough to rise, covered with a clean cloth towel, in a warm place. After about an hour and a half, perhaps earlier, the dough will rise with a hat, it's time to kill it and you can start shaping the pies.

Fresh sweet dough

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

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

With what filling what dough is better?

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

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

Yeast dough after frying is surprisingly tasty, so it is quite possible to make pies “without filling” from it. To do this, having rolled out a cake, the dough is smeared with vegetable oil and lightly sprinkled with sugar, formed “on its side”, like pasties and fried on both sides, like ordinary pies. It turns out delicious, such puffs.

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

The nuances of preparing dough

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

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

But, when forming pies from unleavened dough, it is best to keep the main piece of dough in the refrigerator and take small parts from it.

Stuffing for fried pies

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

Options

Sweet fried pies can be prepared on the basis of dried apricots, ordinary fruit, berry jam, cottage cheese, jam, apples, carrots, dried fruits. Good for savory foods rice filling with mushrooms, meat, cabbage, egg with herbs, liver, potato.

How to prepare

Preparing the filling for fried pies is easy:

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

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

Secrets of delicious fried pies

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

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

It seems that all the secrets are obvious, and everyone knows it, but for some reason they often forget to put it into practice. Armed with our tips, choosing the most suitable recipe, try frying pies at home on your own. See how beautiful, tasty and nutritious they are!