Fried pies with dry yeast. Yeast dough for fried and baked pies

Patties with potatoes in a pan

Yeast pies with potatoes.

We fry pies in a pan.

My pie dough recipe.

How to make pies.

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

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

Fried pies are the simplest yeast dough dish.

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

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

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

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

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

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

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

That is why in old recipes there is often "flour - how much dough will take." For those new to the kitchen, this is a mystery. They do not know the desired density of the 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, it is easier with dumplings, there is a well-known standard for it. Dumpling dough to the touch should be like an earlobe.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yeast pies with potatoes

Ingredients:

For test:

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

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

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

For filling:

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

Cooking:

Preparing the stuffing:

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

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

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

4. Cool the filling.

Preparing the dough:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Calculation of the calorie content of a dish

"Yeast Dough for Pies"

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

As a child, we were sent to visit our grandmother in the village. And nothing better to come up with for breakfast for tea, like fragrant pies prepared by a loved one, combined with a glass of cow's milk. It's hard to forget such deliciousness.

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

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

Consider yeast dough for pies in two versions

Option number 1 Recipe for lean yeast dough

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

Option number 2 Sweet dough for pies

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

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

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

stuffing products

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

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

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

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

Step by step recipe

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

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

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

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

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

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

Note: a slightly different recipe is used for oven-baked pies. This one, below, is ideal for pan-fried dough products.

With all my heart I wish your household delicious pies! It is such a pleasure to bite off a hot pie with a slightly crispy crust while burning yourself, drink it with aromatic tea with milk or cocoa.

Recipe:

250 ml milk
250 ml water
2 chicken eggs
20g dry yeast or 40g raw
1 tsp salt
1 kg flour (may take a little more or less depending on the density of the flour itself or the humidity in the room)
vegetable oil

Start kneading the dough

We measure out 250 ml of water and 250 ml of milk. The resulting mixture of liquids should be warm. I usually mix cold milk from the refrigerator with hot water - I get a warm base for our dough, which is exactly what we need.

For dough, I use both dry and raw yeast. To prepare dry yeast pie dough, you need 2 sachets (20 g) of yeast. If you use raw yeast - take 40 gr.

We check the yeast for performance: we breed it with 1/5 cup of warm water and a teaspoon of sugar. We leave for 5-7 minutes. If the yeast is fresh, high-quality - after a short period of time you will see a lush foam cap. I always check absolutely all packets of yeast, even freshly bought, with a good expiration date on the package.

The head of foam is ready to leave the bowl - this is exactly the result of the action of the yeast that we need. Pies - to be!

In a large bowl, drive two eggs, pour warm milk.

Add well-fitted yeast.

Mix well, add salt. Little by little we begin to add well-sifted flour.

Note: never add all the flour in the recipe at once. This way you can avoid mistakes. Depending on the density and type of flour, less / more flour may be required. It is better to add flour gradually, focusing on the consistency of the dough.

We begin to knead the dough with our hands, gradually adding the sifted flour.

As a result, the consistency of the dough should turn out to be elastic, rather steep - not stick to your hands. We pick up the palm of vegetable oil, knead the dough and cover with a towel.

Yeast dough for fried pies (any yeast dough, by the way) works best in a warm, damp, draft-free place.

On the Internet, you can find a huge number of ways to "raise" the yeast dough: some housewives even pour a bath of hot water to create a humid warm environment in the bathroom and bring the dough into the room for proofing.

I manage by soaking a towel in hot water and wringing it out well, then cover the dough. Then I put the dough in the oven. Naturally, with the oven turned off) the dough is in such conditions for 1 hour and rises perfectly. You can put the yeast dough on a sunny windowsill, just make sure that the window is closed - the yeast dough does not like drafts!

According to this recipe, you can cook delicious, as well as other homemade cakes.

After 1 hour, we look under the towel and see - the dough has more than doubled in size! Today my dough came up so well that the top remained on the towel and the appearance in the photo leaves much to be desired. I apologize for the unpresentable appearance.

Turn the dough out onto a floured surface and knead it. We leave for another 20 minutes.

Then pour vegetable oil into the palm of your hand and pinch off small balls from the dough. Each ball is a future pie. The surface on which you lay the dough balls should also be greased with vegetable oil or sprinkled with flour.

We leave the balls to "rest" for another 15 minutes, in the meantime we are engaged in the filling.
So, the dough is ready for baking!
Flatten the koloboks into cakes with your fingers, put the filling. For example, today we will have potato pies.

We pinch the pies without leaving holes in the dough. The pies are oval elongated, which can be inconvenient when baking - they are spinning. But if you put the pies a little more compactly, there will be no such problem.
Fry yeast pies in a deep frying pan with vegetable oil.
Attention! Vegetable oil should be well heated. You can check the readiness of the oil for frying in a simple way: dip a piece of dough the size of a large pea into the oil - if it immediately pops up and starts to fry, then the oil is heated, you can lower the pies.

It will take about 5 minutes over medium heat to beautifully fry the pies on each side.

You can try pies!

This is what the pie looks like

Here are some frequently asked questions about this recipe:

For pies and pies in the oven, I use a different dough recipe: with the addition of sugar, milk, butter (without water). It performed better when baked in the oven. Many friends tried to use the recipe for this dough for pies in the oven, but due to the fact that the dough rises well and the baking time is longer than in a pan, the pies increase very much in size, burst, and the filling flows out.

How many fried pies are obtained from this amount of dough?

The amount depends on the size of the pies, I get 28-30 (I make them quite large, as you can see from the photo). If you make them small and neat, you get about 40 pieces.

How long do you need to fry the pies?

In well-heated oil, the pies are fried very quickly, no longer than five minutes. We put our pies in the heated oil - as soon as the bottom is reddened, we turn over! The dough for fried pies according to this recipe is “bubbly” and a little crispy.

A question from a newbie that I thought was very important:

Do I need to fry the pies right away, is it possible to stick first, using all the dough, and then fry?

If you stick pies and leave them on the table, the dough will continue to rise. If you take the pie in your hands, it can fall off, tear, the filling will fall out. Therefore, it is recommended to sculpt pies from 4-5 pieces (how many fit in a pan) and fry them immediately. There are such recipes for fried pies when the pies are put on proofing, but in this case it is not needed (our dough was already quite suitable).

If the apartment is cold, will the dough work in the oven turned off?

In case of coolness in the apartment, it is better to put the yeast dough in a water bath for proofing. An example of the organization of such a bath is shown in the photo (taken from the Internet). In a large bowl with warm (close to hot) water, put a bowl of dough, cover our construction with a film.

I would love your comments and feedback on the recipe!
Successful experiments!

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

Ingredients

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

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

Cooking steps

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

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

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

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

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

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

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

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

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

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

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

Fried pies are not just delicious pastries, but also a tribute to the centuries-old traditions of Russian cuisine. Of course, a frying pan can hardly be compared with a real old oven, but this cooking method is quite acceptable for modern cooking. The pies still turn out to be very lush, tender and fragrant, and instantly gather the whole family at the table.

Most often, yeast is used, especially when it comes to cooking in a pan.. Today, dry or fresh yeast is put into it. At the same time, dry ones are even preferable, since the dough comes up much faster with them. In addition to yeast, flour, eggs, salt, sugar and vegetable oil are added to it. The dough can be kneaded with milk, water or kefir (in this case, you can use soda instead of yeast).

The main advantage of pies is that even with one dough recipe, you can cook a new dish every day, experimenting with toppings.. Potatoes, cabbage, mushrooms, meat, liver and many other favorite foods become excellent fillings for fried pies. At the same time, the filling is placed inside the already prepared one, so the cooking time of the dish itself takes a few minutes.

Pies are served on a common plate. They can be used as a main dish, or a nice addition to a hot dish. Any salty sauce, ketchup, mayonnaise, sour cream, etc. is suitable for pies.

Secrets of making perfect fried pies

Fried pies are a delicious and very homemade dish that will be an excellent occasion for a joint dinner with all household members. A variety of variations of dough and fillings will allow everyone to find their perfect recipe. How to cook fried pies for their loved ones, experienced chefs will tell you:

Secret number 1. Whatever filling you choose, it should be lump-free and not too runny.

Secret number 2. The filling for pies should be completely prepared, without raw ingredients.

Secret number 3. To make the pies better fried, and the dough becomes thinner, you can roll them a little with a rolling pin on both sides after adding the filling.

Secret number 4. Before sculpting pies, the yeast dough should rise twice.

Secret number 5. In order for the pies to be well fried, the level of oil in the pan should reach about the middle of the patty.

Secret number 6. After frying, it is recommended to put the finished pies on a napkin. So they will give away excess fat from the oil.

This dough is ideal for potato filling. Puree can be prepared as simple as possible, or you can add liver, mushrooms, etc. to it. You may need a little more flour. It is necessary to regulate its quantity already during cooking.

Ingredients:

500 g flour;
2 cups of kefir;
3 art. l. vegetable oil;
1 tsp soda;
2 eggs;
½ tsp salt;
1 tsp Sahara;
Mashed potatoes.

Cooking method:

In a deep bowl, mix butter, kefir, eggs, sugar and salt.
Dissolve soda with vinegar, add to bowl.
Gradually add flour to the resulting mixture.
Knead not too tight dough, roll out.
Cut out even circles from the dough using a glass.
Put the filling in the middle of each circle and mold the pie.
Fry the pies in vegetable oil until golden brown.

Interesting from the network

This recipe is very soft and tender. You can not spare the fillings - there is never a lot of cabbage in pies. It is important that the water for the dough is warm, but not boiling water.

Ingredients:

600 g flour;
300 ml of water;
1 ½ tsp dry yeast;
40 g butter;
1 tsp salt;
1 tsp Sahara;
2 tbsp. l. vegetable oil;
1 cabbage;
1 onion;
1 tsp tomato paste.

Cooking method:

Heat the water, add salt, sugar and yeast to it, stir.
Pour flour into a bowl, pour water with yeast into the center.
Melt the butter, pour it into the flour along with the vegetable oil.
Knead the dough with a spoon or spatula, then transfer to the table and knead for 7-10 minutes by hand.
Transfer the dough to a bowl, cover with a towel and put in a warm place for 2 hours.
Chop the cabbage, cut the onion into half rings.
Put the onion in a pan with vegetable oil and fry until translucent.
Add cabbage, stir and also lightly fry.
Add a little boiled water to the pan (about a third of a glass) and simmer the cabbage for 15 minutes.
Salt the prepared cabbage and season with tomato paste, let cool.
Pinch off a small piece of dough and roll it into a cake.
Put a tablespoon of the filling in the middle of the cake, pinch the edges.
Fry the pies over medium heat in plenty of oil until golden brown.

An easy recipe that goes well with any topping. The dough rises very quickly, and the pies themselves are fried in just a minute. If the dough is too tight, just add another 1-2 tablespoons of vegetable oil.

Ingredients:

4 cups flour;
1 ½ cups of water;
1 tsp Sahara;
1 tsp salt;
3 art. l. vegetable oil;
1 ½ tsp yeast (dry)

Cooking method:

Dissolve yeast in warm water, add salt and sugar.
Pour 3 cups of flour into the same plate and stir.
Cover the resulting dough with a towel and put in a warm place for half an hour.
Add remaining flour and butter, knead again.
Blind pies in the standard way with any filling, fry on both sides until cooked.

Meat pies can easily become a full meal, especially if you do not spare minced meat for the filling. You can take any meat for him, but be sure to bring it to readiness in a pan.

Ingredients:

3 cups flour;
1 glass of milk;
2 tbsp. l. vegetable oil;
1 ½ st. l. Sahara;
½ tsp salt;
1 onion;
500 g minced meat;
15 g yeast;
2 eggs.

Cooking method:

Mix the following ingredients in a bowl: flour, milk, salt, sugar, butter, eggs and yeast.
Knead the dough well and put in heat for 2-3 hours.
Onion cut into cubes and fry in a pan.
When the onion becomes transparent, put the minced meat on it.
Salt and pepper the contents of the pan and bring to a boil.
Roll the dough into a sausage, cut into small equal pieces.
Roll each piece into a cake, put the filling on it and make a pie.
Fry in plenty of oil for 2-3 minutes on each side.

Dry yeast is much easier to manage, so modern housewives prefer just such a dough recipe. It always makes pies soft and fluffy. It is important that all ingredients are at approximately the same temperature.

Ingredients:

12 g dry yeast;
1 egg;
2 tbsp. l. Sahara;
1 tsp salt;
3 cups flour;
1 glass of milk;
6 art. l. vegetable oil;
3 cups flour.

Cooking method:

Mix egg, milk, butter, yeast, salt and sugar.
Sift the flour, pour 2 cups into a bowl with milk, stir.
Gradually adding the remaining flour, make a dough that easily comes off your hands.
Cover bowl with dough with cling film.
Turn on the oven at the highest temperature for 3 minutes.
Turn off the oven and place the bowl with the dough in it for half an hour.

Now you know how to cook fried pies according to the recipe with a photo. Bon appetit!