Cooking fried pies. Yeast cakes fried in a pan

Photo: Andrey Shupilo/Rusmediabank.ru

In a frying pan, they are good because every housewife has components for them. These are flour, milk, vegetable and butter(or margarine). And for the filling, you can use anything: chopped meat, potatoes with onions, carrots, eggs, etc.

In addition to the ease of preparation, the advantage of these pies is their cost-effectiveness. The products they need are inexpensive. Agree, this is an important advantage!

What will you need

The pies are small in size, their size is half the size of the usual ones. Do not try to make them large, otherwise they will fry longer and will not be as appetizing.

So, you will need:
Butter or margarine - 80 g.
Milk - half a glass.
Flour - 2 cups.
Salt is on the tip of a knife.
Vegetable oil for frying.

The indicated quantities of products are enough to cook 18-20 pies.

To eat, one person needs 4-5 pies (it depends on the appetite of your household). If you need to cook more, increase the amount of food proportionally.

Don't cook them ahead of time, as they taste best fresh. When they stand, they are also tasty, but if they are served directly from the pan, then they are much better.

How to cook them

First knead the dough. Melt the butter or margarine and cool (to do this, insert a saucepan of butter into a large bowl of cold water, and the butter will cool instantly).

Then pour the butter into a separate bowl, add half a glass of milk, 2 cups of flour and salt. Replace the dough. It will turn out soft, elastic and will not stick to your hands. Roll it into a ball and send it to the refrigerator.

Now make the filling (see below about it).

After that, take out the dough, divide the ball into three parts. Take one of them and cut off a plum-sized piece from it. Roll it thinner. The diameter of the mug will be about 7 cm. Important! The dough must be rolled out thinly, otherwise the taste will not be the same.

There is no need to sprinkle flour on the board or countertop, the dough does not stick at all anyway.

Take the resulting circle of dough. Put the filling on one half - put a little, 1 teaspoon. Cover it with the second half and pinch the edges well (you can do this by pressing them firmly with a fork). You will get a pie in the form of a crescent moon.

Prepare the rest of the pies in the same way. Long talk, do it faster.

Then fry them in a hot skillet. While one portion is frying, cook another.

Important Points

Before frying the pies, pour vegetable oil into the pan and heat well. But as soon as you put pies on it, immediately turn down the fire, it should be small! Otherwise, the pies can burn - they are fried very quickly, you cannot leave the stove. When one side of the pie is browned, turn it over to the other side.

Attention: do not spare oil, pies take a lot of it. It is not necessary to fill them to the top, you just need to look so that it is enough.

fold ready-made pies into a bowl or saucepan. Do not cover with a lid, then they will remain appetizingly crispy. And if you close them with a lid, then after standing, they will become soft. In this form, I like them less, although they can then be reheated in the microwave.

Stuffings for pies

For my taste, these pies are best combined with such fillers:
- with fried onions;
- chopped meat;
- hard-boiled eggs with onions.

But sweet fillings - cottage cheese, apples, etc. - I personally do not like here. Although someone may like it, it's a matter of taste.

Potatoes with fried onions

Boil potatoes, mash, add oil. Finely chop the onion and lightly fry it without overdrying. Mix everything, salt, pepper.

Meat filling

Beef, pork or minced chicken fry in a pan, salt, pepper. For greater smoothness, you can knead it with a fork and add a little milk.

Egg and Onion Stuffing

Hard boil 3 eggs. Chop them or mash them with a fork. Then chop a couple of onions smaller and lightly fry (do not overdry). Mix everything, add 0.5 teaspoon of mayonnaise for a bunch, salt and pepper. You will get a delicious, spicy filling.

The main thing is to make sure that the filling you use is thick and does not contain liquid, otherwise it may leak out during frying.

Enjoy your meal!

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's why in old recipes often found "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 test.

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, with dumplings dough easier, 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:

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

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

Cooking:

Preparing the stuffing:

1. 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:

1. 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. Ready dough put on a floured table, flatten a little with your hands, fold 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 short side of the rectangle should serve as the length of the pie.

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 a 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

© Taisiya Fevronina, 2015.

I will also show you how a very tasty filling for pies with cabbage is made. Moreover, I make it from fresh cabbage, since sour taste is obtained with sauerkraut. But this is an amateur and then decide for yourself how to make the filling. It can also be made from potatoes or any other, even sweet. My pies turned out small. I will also show you the easiest way to form them, even if you have never done it. I recommend frying them delicious stuffing and you will definitely like them.

Ingredients:

• Water - 300 ml.
• Fresh yeast - 8 g
• Butter - 40 g
• Vegetable oil - 2 tbsp
• Salt - 1 tsp
• Sugar - 1 tsp
• Flour - 500 g

• Cabbage - 0.5 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato juice - 3 tbsp
• Salt - to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

How to cook pies with cabbage

Immediately I make dough for pies with cabbage. For him, pour warm water into a deep bowl and add yeast. Then stir until they are completely dissolved. It is important that the yeast is fresh and not spoiled, because this is the key to successful baking. And the water should be just warm and not hot. Then I add melted butter, salt, sugar and vegetable oil there. Mix and add half the flour.

After that, I start kneading yeast dough for pies on the water, gradually adding the remaining flour. You may need to knead a little more or less, as this depends on its variety and quality. The result is soft and elastic dough, which I cover with cling film and leave to approach for an hour.

And at this time I am preparing the filling. Shred cabbage is not very large.

Peel the onion and chop finely.

I rub the carrots on a fine grater.

I pour vegetable oil into the pan, pour in the prepared vegetables and fry them almost until cooked. Don't forget to stir occasionally. When the cabbage is almost ready, I add to it tomato juice, salt and pepper. Stir and cook until soft. Here the filling for fresh cabbage pies is ready and you can begin to form the pies themselves.

During this time, the dough has tripled, which is very good.

I spread it on a surface sprinkled with flour and roll it out with a layer about 5 mm thick. With the help of a glass, I squeeze circles out of it.

In the center of each circle I put a spoonful of the filling and fasten the edges so that it is inside.

Heat a frying pan with oil well and after that put a few prepared pies in it.

I fry them until a beautiful golden color and until cooked inside. There is no need to cover with a lid. Fire should be slightly above average. Then fried cabbage pies on both sides, put them in a bowl. If you want to remove the remaining oil, then first put them on paper napkins, and only then on a dish.

I serve fried pies in a pan to the table with fresh sour cream. True, you first need to let them cool down a little, although this often fails, as their aroma does not allow you to wait.

They are eaten faster than cooked, and if you have a little left, they can be easily reheated. Enjoy your meal!

Patties are traditional dish in many families. The name itself comes from the word "feast", which is automatically associated with wealth, prosperity and prosperity.

They are fried and baked. The first are quite simple to prepare, which is why they have earned popularity.

Quick fried pies on kefir with potatoes in a pan

Homemade will definitely appreciate the delicious and democratic recipe for kefir pies. Cooking potato filling also does not take much time.

The dish will be appropriate for lunch, breakfast, dinner, as well as a treat for guests or a snack.

Cooking:

1. Mix all ingredients without flour in a deep bowl. Quench the soda with 9% vinegar and add last. Mix thoroughly;
2. Pour the resulting mixture into a bowl with sifted flour, mix. Mix flour as needed. It is important to achieve an elastic and stretchy texture. The dough should not delaminate, be "flimsy";
3. Make a puree of boiled potatoes. To make it even tastier, add a little potato broth. Optionally, you can also use onion fried, milk, mushrooms, offal or minced meat;
4. Thoroughly mix the filling, get rid of lumps;
5. Blind pies and roll them out with a rolling pin. You should get a thin cake with a filling inside;
6. Fry for a few minutes on each side.

Cool the pies, set the table and serve a treat. The dish will serve as an excellent side dish for stewed meat or baked fish.

Pies in a pan of yeast dough with cabbage

Yeast dough is an alternative to other types of dough in the preparation of pies. It is preferable to use dry yeast. The dough with them is lush and tender.

Any filling can be used. We offer to cook popular pies with cabbage filling. You and your loved ones will be pleasantly surprised by the aroma and unusual taste of the dish.

Dough Ingredients:

• 50 ml sunflower oil;
• 0.7 kg of flour of the first grade;
• 5 gr. granulated sugar;
• 0.5 l of purified water;
• 50 gr. fresh yeast;
• A pinch of table salt.

For filling:

• 30 gr. butter;
• a pinch of salt;
• 1 kg of white cabbage;
• 2 pcs. eggs (hard boiled);
• ground black pepper to taste;
• 2 pcs. onion.

Cooking:

1. First of all, prepare the filling for the pies. Chop the cabbage, pour a liter of water in a saucepan and put on fire. As soon as the liquid begins to boil, stir and simmer for another five minutes;
2. Peel the onion, cut into rings. Fry the ingredient until a beautiful golden color;
3. Drain the water from the saucepan. Squeeze the cabbage through a sieve and place in the pan. Cover with a lid and cook over low heat;
4. After five minutes, season the filling with salt and pepper, remove from heat. Add finely chopped boiled eggs, mix and set to cool;
5. For the yeast dough, fill two containers with 250 ml of water. Heat one of them over low heat. Dissolve yeast in warm water. Butter, sugar, salt - add all the ingredients and mix. Leave for five minutes;
6. Put the second part of the water on the fire until it boils. Meanwhile, add the sifted flour to the yeast mixture. Mix slowly with a spoon;
7. Pour water from the stove gradually into the dough. Bring to a homogeneous state. If the mixture sticks to your hands, stir in a little more flour. The dough should turn out airy and soft;
8. Divide the dough rope into 25 equal parts. Knead each piece and roll into a small circle;
9. Put the filling in the middle of each circle, pinch the edges tightly. Give the product an oval shape;
10. Fry the blanks on each side until browned. Serve hot.

Universal pies with double filling: meat + cheese

If a hearty tea party is supposed to be in the house, then there is no better treat than fried pies in a pan.

The double filling will keep you feeling full for a long time, and the cooking process will not take much time.

Dough Ingredients:

• 5 gr. granulated sugar;
• 250 ml of boiling water;
• 1 pack dry yeast or 50 gr. fresh yeast;
• 250 ml of cooled clean water;
• 1 tsp table salt;
• 600 gr. flour of the highest litter;
• 50 ml sunflower oil.

For filling:

• 250 gr. combined minced meat;
• Salt to taste;
• 100 gr. Dutch cheese;
• 2 tbsp. l. sour cream 15%;
• Spices to taste;
• 100 gr. cheese;
• Dried garlic to taste;
• 4 things. champignon mushrooms.

Cooking:

1. Peel the washed champignons. Cut into small cubes. In a dry frying pan, evaporate excess moisture from the mushrooms. Add oil;
2. Chop the onion into rings or cubes, mix with mushrooms. Fry until an amber crust appears;
3. Add minced meat to the pan (you can combine different types of meat), mix. Fry the stuffing until done. A few minutes before the end of frying, season with spices and salt. Remove the filling from the fire and cool;
4. Cheese or suluguni must be kneaded with a fork, and coarsely grated hard cheese. Mix cheeses in one container;
5. Add sour cream to cheese, mix and salt;
6. While the filling is infused, you can prepare the dough. Dilute yeast with warm water. Pour sugar, salt to them and add vegetable oil;
7. Pour the yeast mass into a bowl and mix with the sifted flour;
8. Add boiling water to the dough. Knead the mass until soft, elastic consistency. The dough should not stick to your hands, delaminate;
9. Divide the base into two equal parts. Roll out one half into a thin layer, sprinkling the table with flour;
10. Put the minced meat in small portions on future pies. Spread the cheese mass on top with a teaspoon;
11. Roll out the second part of the dough with a thin layer and cover it with the first. Mark the edges of the pies and cut with a glass;
12. Pinch the finished pies around the edges like dumplings, and then give them a round shape;
13. Heat up a frying pan with oil. Lay out the pies. Readiness is determined by the ruddy color of the crust;
14. After removing the finished pies from the pan, lay them on a waffle or paper towel. Excess fat is quickly absorbed.

Flavored pastry is ready to serve. To make the pies soft and fluffy, let them stand for a while in a covered pot or bowl.

Delicate filling: liver in fried pies in a pan

Liver is an extraordinary product, which is not at all easy to work with. However, our recipe is so simple that even an inexperienced housewife can handle it.

Ingredients:

• ½ st. rice
• 1 pack ready-made yeast dough;
• 1.5 kg offal (lung, heart, liver);
• A pinch of salt;
• 1 PC. onion;
• Spices to taste.

Cooking:

1. 1. Boil offal in salted water. Be sure to keep an eye on the cooking time, as it takes much less time to cook the liver;

1. 1. Grind offal in boiled form with a meat grinder or blender;

1. 1. Chop the onion, fry until amber in vegetable oil;

1. 1. Pour the liver into the pan;

1. 1. Also add pre-boiled rice to the filling, simmer for 3 minutes in a pan. Add greens;

1. 1. From ready dough and liver filling form pies. Serve on a platter when ready.

Delicate fried pies with apples

Pies cooked in a pan can be not only a side dish or an independent dish, but also a wonderful dessert. Sweet apple filling can be prepared at any time, regardless of the season. The delicate aroma of fruits will complement the unsurpassed taste of soft and airy dough.

Ingredients:

• ½ tsp cinnamon;
• 0.5 kg of juicy apples;
• 6 tbsp vegetable oil;
• 1 pack finished test;
• 40 gr. granulated sugar.

Cooking:

1. Peel the apples, cut out the core and remove the seeds. Cut fruit into small cubes;
2. Mix apple cubes with sugar and cinnamon. Mix thoroughly;
3. Cover the filling with a lid and set aside for 10-20 minutes so that the mixture releases the juice. Drain the separated liquid;
4. Divide the finished yeast dough into portions. Mash each of them into a cake and put in the middle a spoonful of filling;
5. Pinch the dough so that the pie has an oblong shape;
6. Fry the pies on both sides until golden brown. To speed up the frying process, you can cover the pan with a lid.

Serve pies with warm milk and cocoa. Enjoy your meal!

In many ways, the taste of pies depends on the quality of the ingredients. Never use stale cabbage or spoiled apples for stuffing.

This will definitely show up in the food. All components must be fresh, preferably of natural origin.

The temperature of the products at the time of sculpting the pies should be the same. It is best to cool the filling to room temperature.

If you are making pies on yeast dough and using fresh yeast, then dilute it in warm milk.

Also, this delicate ingredient must be of exceptional freshness, otherwise the dough will not work.

Cook only with joy and enjoy the process!

It is impossible to imagine quiet family happiness without fragrant, blushing, homemade pastries, rich in a variety of original fillings. From ancient times, before the wedding, future wives were taught household tricks, in fact, now nothing has changed in this regard, so to be able to cook the simplest things, for example, to know how to fry pies in a pan with yeast, every housewife should know.

With good quality food, a heavy-bottomed cast-iron skillet, and a bit of free time, this is easy to do.

How long to fry pies in a frying pan at home?

The main question that novice housewives often ask is how long do you need to fry the pies so that they are baked and do not burn?

It is impossible to answer it unequivocally, because it depends on the quality of the test base, the thickness of the bottom of the pan and the size of the products themselves. But there is an average standard, from which it is worth starting.

So, on a fire of medium intensity, pies, about 1 cm thick, will be well fried if they are held in oil for 5-6 minutes on each side.

People with gastrointestinal problems are strongly advised by nutritionists to give up fried foods. But what to do if the smell of ruddy pies does not leave you indifferent? Well, if you really want, then, sometimes, you can taste one or two small pies.

And so that they do not turn out too fried, it is better to cook them in a frying pan under the lid (the first 2-3 minutes) on minimum heat. Of course, the cooking time will increase slightly. This, perhaps, is all you need to know about what kind of fire to fry pies in a pan.

Having considered the theory, it's time to start practicing. To help you, we offer a proven basic option for frying delicious and fragrant pies with your favorite fillings at home. The recipe is quite simple and clear, so it remains only to try it in practice.

How to fry pies: a classic recipe

Ingredients

• Whey from milk— 700 ml + -
• Margarine - 100 g + -
• - 1 PC. + -
• - 1-2 glasses + -
• - 70 g + -
• - about 1 kg + -
• - 1 sachet + -
• - 1 tsp + -
• - 1 glass + -

How to fry pies in a frying pan at home

No wonder they say that everything ingenious is actually incredibly simple, and our recipe for the most delicate pastries is proof of this.

The most important secret to getting light and airy pies is to feel the dough and not overdo it with flour. As soon as the mass begins to unstick from your hands, you do not need to add more flour - the dough is ready.

From the proposed number of products, a mountain of pies will turn out. If the family is small, then you can make them half as much. The amount of sugar depends on the filling: if it is salty, put a minimum of it, and vice versa.

Cooking dough for pies

1. We heat the whey to body temperature, sweeten it with 1 tbsp. granulated sugar and add yeast there, after crumbling them. We place the container with the dough in heat, for example, closer to the battery or on top of the oven that is on.

Kneading the dough for homemade pies

2. Break the egg and combine it with sugars - regular and vanilla. Beat until the grains dissolve and a light foam appears.

3. As soon as the yeast floats to the surface of the whey and completely covers it, you can start kneading. We combine the dough with a beaten egg mass, flavor everything with melted (but not hot!) Margarine.

4. In a deep saucepan, with a volume of 7 liters, sift 2/3 of the prepared flour.

5. Salt the liquid part of the dough and pour 2 tablespoons into it. vegetable oil. Next, it remains to combine all the components and knead the dough, gradually adding the flour that we still have left.

The dough should be soft and elastic at the same time. It should not stick to the hands and the table!

Keep the dough warm

6. It is advisable to throw the gingerbread man obtained by mixing the products on the table several times (so the dough will mix even better), and then place in a pan where the flour was sifted.

7. We cover the container and send it to heat for about 1-1.5 hours, so that the contents “rise”.

We make pies from the dough that came up

8. When the dough fills the entire pan and lifts the lid (during growth, the container must not be pushed or moved!), You can start sculpting pies:

• We take part of the dough, make a “sausage” out of it, like on dumplings.
• We divide into pieces, about 1.5-2 cm thick.
• We roll each one into a cake and fill it with stuffing (sweet cottage cheese, stewed cabbage, mushrooms, fried with onions, etc.), using no more than a teaspoon.
• We connect the edges of the cake in the same way as for dumplings, and then slightly flatten the rib (the place where the edges meet) so that the products get a convenient shape for frying.
• Now put them on a portable cutting surface, sprinkled with flour, and place it again in heat (but not in the oven!).

How to fry pies in a pan

You can send them to heated oil only when they (still raw) increase in volume under the influence of heat by 1.5-2 times.

If there is no time to wait for them to grow, you can also fry freshly made pies, but in this case they will not turn out as airy as you would like.

How many minutes to fry them, we have already said. For everything about everything, we need 10-12 minutes for each batch of pies. In very hot oil, they will be covered with a fragrant crust faster, and in less heated oil, they will fry better.

Checking if they are raw is very easy. To do this, carefully fish out one pie from the boiling oil, break it open and look: if the dough has become loose and no longer stretches, then it's ready!

The secrets of delicious pies in a pan

frying oil

We may need more than 1 cup of oil - it depends on the diameter of the pan. There should be enough fat so that it reaches half the thickness of raw pies.

Of course, you can pour it in a smaller amount, but then we will not get a uniform golden color. A light stripe will remain on the side of the cakes, which will worsen the appearance of the products.

Frying pan with non-stick coating

You can cook pastries in a non-stick pan without oil at all. True, they will look more like baked ones, but they will also turn out to be quite appetizing.

Do-it-yourself goodies, what could be the best addition to your morning coffee? Taking into account the verified step by step recipe how to fry your favorite pies in a pan, you can easily learn how to work with a rather obstinate yeast dough.

You will always want to return to a cozy house filled with the vanilla aroma of fresh pastries.