Dough recipe for fried pies in a pan

  • 1.2 kg of wheat flour
  • 700 grams of purified water
  • 4 tbsp. tablespoons of odorless vegetable oil
  • 2 tbsp. tablespoons of granulated sugar
  • 3 teaspoons dry yeast
  • 1 teaspoon with a small hill of salt
  • deep fat fryer

Quick dough for fried pies, and even yeast on the water, which takes no more than twenty minutes to prepare, including the time for its fermentation, is not a myth, such a recipe has indeed existed for many years, although inexperienced housewives distrust it, do not believing that the yeast dough is able to get to the right condition in such a short time. In fact, the pies from such a quick test are really delicious and even the next day retain their softness.

Filling for this test is suitable for anyone, whether it is salty: from potatoes, mushrooms, cabbage or liver, or sweet - from cottage cheese to fruit.

How to make dough?

The dough for instant pies can very easily be kneaded using an ordinary liter jar:

  1. Pour one glass of warm water into it, dissolve the yeast and half the norm of sugar in it, shake it and leave it in a warm room for 5-8 minutes. During this time, it will be possible to see how a cap of foam forms over the liquid mass - this is the yeast that began to grow and increase in size.
  2. Pour the remaining water at room temperature into a wide bowl, add the remaining sugar, salt and sunflower oil to it, pour into it the previously cooked dough in a jar and mix until a uniform consistency.
  3. Next, sift the flour twice and add in small portions to the yeast mass, stirring immediately with a spoon, and then with your hands.
  4. Knead the dough and in the process add another tablespoon of vegetable oil to it. Excess flour in the process of kneading dough and sculpting pies should not be added, otherwise the dough will clog and become not so airy.
  5. When the dough turns into a plastic and homogeneous lump, put it in a strong plastic bag, tie it tightly and put in another one, which is also tightly knotted.

Why such precautions? This is one of the tricky secrets of making quick yeast dough for fried pies: we move the resulting knot with dough into a container of cold water filled with at least four liters so that the bag with dough lies freely in it.

We are waiting for only ten minutes - during this time hundreds of gas bubbles penetrate quickly due to water pressure, though if it just fit in a bowl, it would take at least an hour and a half. Do not have time to prepare the filling, as a lump of dough for pies will already float on the surface.

How to sculpt pies from such a dough?

We take the dough out of the bag and move it onto a table slightly oiled with sunflower oil. In the process of cutting flour for stoving and rolling, do not use, but only lightly season the hands and table with oil. Quick dough is very pliable, obedient and easily takes the necessary shape, which even the rolling pin is completely unnecessary:

  1. Cut the strip along the piece with a knife,
  2. Slightly roll into a sausage, which we cut into pieces, each of which with a finger press turns into a cake, in the middle of which we spread the filling that we prepared beforehand (any one, to your taste).
  3. We pinch the edges according to the principle of modeling dumplings and put the pie with the seam down, then it will not open during the frying process, which happens if you do not follow this simple rule.

Best heat treatment

It is better to fry the pies from the quick yeast dough in a deep-frying pan, pouring at least 300 ml of oil at a time and gradually adding when its amount decreases. On average, each pie is fried for four minutes - two on each side: you don’t need to make too much fire, then the top of the pie will quickly brown and the middle will not bake.

Too small a fire also does not fit - the yeast dough will absorb oil and the cake will be greasy, buttery and completely tasteless, without the bright color characteristic of a delicious product.

Be sure to put ready-made fried pies on a paper towel to remove all residual fat after frying.

What to do if the filling is over and the dough is left?

It doesn’t matter if during the cooking process you have finished filling for pies and there is nothing to fill it with. Donuts can be baked from the rest of the dough, as they traditionally call them in America. The difference between these yeast products is only in appearance: the donuts look like a circle with a hole in the middle, they can easily be made by rolling the dough into a 1 cm thick layer and cutting out circles with a large glass, we make holes inside with a lid from an ordinary plastic bottle.

Deep-fried according to the same principle, and still hot sprinkle abundantly with powdered sugar mixed with vanilla. Sugar on a hot product melts and turns into a fragrant crust resembling icing.

How to fry pies in a pan?

Even novice cooks can cook delicious fried pies in a pan, especially if simple and affordable recipes and the right recommendations are at hand.

  1. Initially knead a soft, non-sticky dough.
  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 filling, pinch the edges, giving the products an oval shape.
  4. Workpieces are fried in heated oil, laying them on the pan with a seam down and browning on both sides.

Step by step recipe

1) Yeast, sugar and 2-3 tablespoons of flour were added to warm water, stirred and left for 10-15 minutes so that the dough would come.

2) Then we gradually introduce flour into the dough, add sunflower oil, salt and continue to introduce flour. When the dough becomes dense, knead with your hands until a light density.

3) Cover the dough with cling film or a towel and leave in a warm place for 40 minutes.

4) Lubricate the table with sunflower oil and lay out our dough, knead a little, give a round shape and divide the dough into three parts.

5) From each part of the dough we make a tourniquet and divide into equal pieces, about the size of a chicken egg.

6) We make pies from any filling, fry in sufficient quantity of sunflower oil so that the pies float in oil.

7) Put the pie on a paper towel. Our pies are ready! Bon Appetit!

Pan fried pastry dough

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

  • flour - 4 cups,
  • milk or water - 1 cup,
  • egg - 1 pc.,
  • dry yeast - 10 g,
  • vegetable oil - 3 tbsp. spoons
  • sugar - 1 tbsp. a spoon,
  • salt - ½ teaspoon.
  1. Dissolve yeast, sugar and salt in warm water, add butter and beaten egg.
  2. Sift the flour, add to the liquid components and knead, achieving a homogeneous, non-sticky texture of the flour coma.
  3. Leave the dough in a bowl under the towel for access, placing the bowl in heat for 2 hours. Once during this time, the contents are crushed.

Fried meat patties

Learning to cook the right dough, the recipe for fried meat patties will be easy to implement. To prepare the filling, you can take pork and beef in equal proportions or loin portion of any variety separately. Optionally, you can add a little chopped greens to the mince for piquancy.

  • yeast dough for pies,
  • meat (pulp) - 500 g,
  • onion - 1 pc.,
  • salt, ground pepper, spices to taste,
  • vegetable oil - 500 ml.
  1. Start the yeast dough and leave 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. From the dough they make cakes, fill them with filling and prepare fried pies in a pan in heated oil in medium heat.

Fried pies with onions and eggs

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 treat, but also mitigate its negative aspects with their impressive useful composition: the rosy, but insanely delicious fried crust on the outside no longer looks so harmful against the background of valuable filling.

  • yeast dough for pies,
  • green onions - 2 bunches,
  • eggs - 5 pcs.,
  • salt, pepper - to taste,
  • vegetable oil - 500 ml.
  1. Knead the dough.
  2. Hard-boiled eggs are boiled, dipped in boiling water for a minute, after which they are peeled and diced.
  3. The onion feathers are finely chopped, mixed with the egg mass, seasoned to taste.
  4. Draw up blanks, filling tortillas from dough with filling.
  5. Prepare fried pies with eggs and green onions in deep-fried, browning on both sides.

Fried pies with potatoes in a pan

The following recipe will help you figure out how to fry pies with potatoes. The main thing in filling out is to make it a little more saltier and more piquant than if you would just cook mashed potatoes, and then in the finished form the products will delight you with the right harmonious taste. If desired, the composition of the filling can be expanded by adding fried mushrooms.

  • yeast dough for pies,
  • potatoes - 800 g
  • onion - 1 pc.,
  • salt, pepper - to taste,
  • vegetable oil - 500 ml.
  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 diced onions in an oiled pan, add to the potatoes, mix.
  5. Draw up the blanks, filling the dough cakes with the filling, and brown them in oil.

Fried pastry with liver

Incredibly tasty, satisfying and fragrant, pies with potatoes and liver, fried in oil, work out. 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 a little dry, you can add a little decoction from the liver to it.

  • yeast dough for pies,
  • potatoes - 500 g,
  • liver - 400 g
  • onion - 1 pc.,
  • salt, pepper - to taste,
  • vegetable oil - 500 ml.
  1. Make out the dough.
  2. Peeled potatoes are boiled, ground with a nibbler.
  3. Boil the liver until tender, twist in a meat grinder.
  4. Combine the liver and potato mass, add the fried onion slices, season the mass, mix.
  5. They are made from dough and filling of the product and fry them in oil.

Fried pies with peas

Unmatched homemade peas pies fried in a pan will surprise and delight any gourmet with their taste characteristics. Even if you are not a fan of peas used to prepare first or second courses, after trying pies in this design, you may change your attitude to this type of bean.

  • yeast dough for pies,
  • peas - 1 cup,
  • bacon - 100 g,
  • onion - 1 pc.,
  • salt, pepper - to taste,
  • vegetable oil - 500 ml.
  1. Start the dough, leave for the approach.
  2. Pre-soaked in water peas are washed, poured with a portion of clean water and cook until tender.
  3. Turn the pea mass into mashed potatoes using a blender.
  4. Sliced ​​bacon with onions are fried, added to the puree, mixed.
  5. They make out products by filling dough cakes with pea filling, and fry in oil until golden brown.

Fried pies with apples

If you still do not know how to fry pies with fruit filling, check out the following recipe, which involves the use of apples as a filling. If desired, they can be replaced with pear or apricot slices, seedless cherries, other berries. In the dough, when kneading, add a little vanillin or vanilla sugar for flavor.

  • yeast dough for pies,
  • apples - 500 g
  • sugar to taste
  • vegetable oil - 500 ml.
  1. Knead the dough.
  2. Apples get rid of seed boxes, cut into cubes.
  3. Cakes are made from dough, filled with apple slices, sprinkled with sugar and plucked edges.
  4. Prepare fried sweet cakes in warmed butter, browning on both sides.

Fried pastry with jam

For a change, as a rosy dessert, a cup of tea can be prepared with fried yeast pies with jam. The main condition for an excellent result is a thick texture of sweet filling. Often, apple, plum, apricot jam or cherry jam is used for baking. Before serving, sprinkle with powdered sugar if desired.

  • yeast dough for pies,
  • jam - 300 g,
  • vegetable oil - 500 ml,
  • powdered sugar
  1. From the prepared yeast dough, make cakes, put jam in the center of each bit and pinch the edges.
  2. Brown the fried sweet cakes in oil, allow to cool on a napkin, sprinkle with powder and serve.

Lenten Fried Cakes

Lean pies with cabbage, fried in preheated vegetable oil, will be the best treat for vegetarians or an appetizing dish for a lean menu. To implement the idea, the dough is made out on the water without adding eggs, and stewed cabbage is used as the filling. No less tasty will be products with potato or mushroom filling.

  • lean yeast dough,
  • cabbage - 700 g
  • onions - ½ pcs.,
  • tomato - 1 pc.,
  • vegetable oil - 500 ml,
  • salt pepper.
  1. Knead the traditional yeast dough on water, but without adding eggs and reducing the amount of flour by ½ cup.
  2. Chop the cabbage, put it in a saucepan to the sautéed onion and stew it, add the grated tomato in the process and season the mass to taste.
  3. Decorate the pies and deep-fry them.

Fried pies recipes in a pan

Rosy fried pies in a pan - it is fantastically delicious and satisfying! Moreover, such a dish can be prepared with a variety of fillings for every taste: with cherries, raspberries, jam, marmalade, jam, potatoes, cabbage, onions and eggs, etc. The attractiveness of such baking is that the dough for it can be also do different things. Some housewives are used to cooking it with yeast. However, there are quick options: in milk or in water. By the way, the last variety is a wonderful snack for those who want to reduce the calorie content of the menu, but cannot refuse such homemade treats.

Yeast fried pies stuffed with egg and greens

Lush and delicious yeast fried pies in a pan - this is a classic of the genre. Such homemade cakes are especially tender and airy. So this recipe should definitely be mastered. He is worth it!

Cooking time - 1.5 hours.

Servings Per Container - 1.


An appetizing recipe for fried pies in a pan will require the cook to prepare such simple products from the list below:

  • dry yeast - 1 tbsp. l.,
  • flour - 800 g
  • salt - 1 tsp.,
  • sour milk - ½ liter,
  • refined vegetable oil - 2 tbsp. l.,
  • granulated sugar - 1 tbsp. l

But these products are needed for the filling:

  • green onions - 1 bunch,
  • boiled chicken eggs - 6 pcs.,
  • fresh dill - 1 bunch,
  • mayonnaise - 2 tbsp. l.,
  • salt - 1 tsp.,
  • ground pepper - ½ tsp.

Cooking method

So, if you decide to make amazing pies in a pan with a hearty filling, then follow the simple recipe with a photo step by step.

  • Immediately proceed to kneading the dough. To do this, pour sour milk into a free bowl. To salt. Add granulated sugar.
    1. Add soda if required.

    1. Mix everything thoroughly. Sift the selected flour. Portion to introduce it into the mixture. First stir with a spoon.

    1. Then proceed to manual kneading. Pour 2 large tablespoons of refined vegetable oil. To complete the kneading: as a result, the dough should turn out to be magnificent, supple, elastic.

    1. Send to the same bowl. Close the container with a clean waffle towel or lid. Leave on the table (warm and without drafts) until the mass increases in volume by 3-4 times.

    1. Meanwhile, prepare the filling. Peel boiled chicken eggs. Cut into small cubes. To salt. Season with ground black pepper. A little crush to make mashed potatoes.

    1. Rinse and dry the dill. Grind.

    1. Rinse the green onions. Cut into small rings.

    1. Mix onion and fresh chopped dill. Send to sliced ​​eggs. Add mayonnaise. Mix everything thoroughly.

    1. When the dough rises, you can form pies. Nip off a little dough. Knead in a flat cake on the table.

    1. Put the filling in the center.

    1. Gently fold the edges and pinch them. Flip over. Squeeze the seam slightly and give the pies the desired shape.

    1. Heat vegetable oil in a pan. Send pies with herbs and eggs into it. Fry until golden brown.

    1. Flip over. Again achieve the appearance of a golden crust.

    Pies with cabbage

    Above was a recipe for pastry, fried in a pan, based on dry yeast. However, hostas often use the pressed option for dough. These pies are incredibly tasty: lush, nostril, airy and, like fluff, soft.

    Cooking time - 2.5 hours.

    Servings Per Container - 1.

    Lush dough for kefir pies

    This dough is suitable for any toppings: unsweetened and sweet. And the pies are thin and unusually tasty. As a rule, these rosy beauties scatter with heat, but if they remain the next day, the dough remains as soft. For which I like the recipe for kefir!

    Required Products:

    • 1 egg
    • 0.5 tsp salt
    • 1 tbsp Sahara,
    • 300 ml kefir
    • 1 tbsp rast. oils
    • yeast - 10 gr.
    • 1 tsp soda
    • 450 g flour + 2 tbsp


    1. Getting to the dough. First you need to beat eggs lightly.

    2. Continuing to stir, add: salt, sugar, kefir, vegetable oil and soda. Warm the mass in the microwave until warm and pour in the yeast, mix thoroughly.

    3. Gradually pour 450 g of pre-sifted flour, thereby enriching it with oxygen. And start kneading the dough.

    It is necessary to sift the flour without fail, and the best thing is to do it all twice, so it will be saturated with air and the finished products will be lush and airy.

    4. Now you need to knead the dough with your hands and then transfer it to a bowl, cover with a towel and remove to heat until rise.

    5. Then we roll the sausage out of it and divide it with a knife into equal parts.

    6. Next, we begin to sculpt pies:

    Sprinkle a little flour on the table. Bake a piece of dough in flour on both sides. At the same time, we form a cake for the pie. About 5 mm thick.

    This can be done with your hands or with a rolling pin.

    7. Now add the filling. We have stewed cabbage. In fact, you can take any filling: potatoes, potatoes with a liver, with an egg and onions, with sausage, liver, with meat.

    8. Gently pinch the edges of the pie so that there are no holes in it, otherwise the edges may come off during frying. Shake off excess flour with your hand.

    9. Put the pies into the heated oil, seam down. Fry until golden brown on both sides.

    10. As you can see, the pie is very thin, and the dough is soft as fluff! And my dad says that the pies for this recipe are obtained as in the dining room of the USSR, well, very tasty!

    Here are ready fragrant, ruddy pies! Put a kettle and invite your relatives to the table, with sweet tea they are especially tasty!

    Yeast dough for pies

    First, we consider the uncooked method and the simplest recipe for yeast pie dough with minimal addition of baking, which is mainly used for non-sweet pastries. In general, it is not recommended without baking - such a product after a certain time becomes dry and fresh.

    200 ml of warm boiled water,
    100 ml of milk
    1/2 teaspoon of salt
    11 g sachet of dry yeast,
    300-350 g of flour.

    Pour warm water and warmed milk into a deep bowl, mix salt and yeast.

    While stirring with a whisk or hands, add the sifted flour in portions.

    Knead a moderately thick dough and cover with a towel or plastic wrap.

    Insist in heat - 1 hour or more, until the dough increases markedly in volume. In the gap is a hug.

    In this case, most of the water can be replaced with milk, because the pies on the milk are much tastier and more aromatic than those prepared on the water, but the fermentation time will increase, which also affects the quality and freshness of the yeast.

    In order to make the dough “obedient” - not stick to hands and utensils, as well as to improve the taste, you can add ghee or margarine, about 40 g.

    Recommended option for making dough with lots of muffin for sweet pastries. Combine in a small deep bowl 2 tsp sugar, 1 tbsp. tablespoons of flour and yeast. Pour 100 g of warm water, mix thoroughly and wait for the formation of the “cap” - 10-15 minutes. Then, in a separate large bowl, pour the rest of the water, dilute the salt in it, pour the cooked dough, add flour, knead the dough and insist.

    The amount of ingredients is the same as in the first method, excluding added to the dough. The exact amount of flour used, in both cases, can vary up or down, plus or minus 20-50 g.

    When making a dough, salt is not put in it, but added immediately before mixing with all the ingredients. At the same time, do not forget that the salted dough roams badly.

    Butter yeast dough In order to make up for the missing points, we have prepared a separate topic, where the entire process of preparing a universal baking dough with a detailed description and step-by-step photographs is shown in an accessible form.

    Cutting and proofing

    Divide the finished dough into small portioned pieces, sprinkle flour on top and roll into balls, which they lay on a flour-sprinkled work surface and cover with a clean towel, for a short proofing - 5-10 minutes.

    Why proofing? - Products without proofing turn out to be porous and damp, because during the cutting process the structure of the dough is broken, gases are removed from it and the dough is made dense, as a result, baking is less lush.

    Shaping, sculpting and cooking

    Roll prepared yeast dough blanks into non-thick round cakes, put the minced meat in the center, tighten the edges and pinch it tightly, give the product a peculiar shape for the pies and crush them with your palms.

    Heat the butter in a pan with a thick bottom and place the pies with the seam down.

    Sauté in fried butter for 2-3 minutes on each side, until golden brown.

    The roasting process should occur moderately quickly, on a fire above the average. With insufficiently heated oil, the product does not have time to become golden brown and continues to absorb excess oil, becoming greasy. And if it is overheated, it burns up the surface, with the inside not fried, a bitterness appears and such a product can cause heartburn.

    Features of pan-fried pies

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

    • with cabbage
    • with meat,
    • with green onions and eggs,
    • with potato,
    • with mushrooms,
    • with cottage cheese.

    They are prepared from different dough. Some people like pies smelling like yeast, others prefer puff pastries. Our craftsmen, somewhere forever in a hurry, even learned to cook this delicious treat from pita bread. You can prepare the base yourself for baking, although the stores are also full of frozen dough, which is ideal for home baking in a pan.

    Cooking a quick dough like fluff in 2 minutes

    This recipe is quick, delicious and versatile yeast dough. Its main advantage is pastries made from this dough are not stale. The recipe is suitable not only for fried pies, but also baked in the oven. And also for buns, donuts, pizza and rolls.

    Required Products:

    • 3 tbsp. warm water
    • a pinch of salt,
    • 4 tbsp Sahara,
    • 6 tbsp flour + 8 tbsp.,
    • 1 tbsp dry yeast
    • 1 tbsp. vegetable oil.


    1. The first step is to prepare the dough. To do this, mix water with 6 tbsp. flour, salt, sugar and yeast.

    2. Mix well so that there are no lumps and leave, for about 15 minutes, until bubbles appear.

    3. After that, pour in the required amount of sunflower oil.

    4. And enter the remaining 8 glasses of flour.

    5. Mix thoroughly. First with a spoon and then with your hands. The dough is very smooth and elastic.

    6. After that, put it on the table, sprinkled with flour. Knead. The result is a very tender dough that does not stick to your hands.

    After it rests a couple of minutes, you can start sculpting pies. Cook the filling you love!

    Dry yeast recipe for frying in a bread machine

    It is worth noting that in a bread maker we will prepare only the dough, and not the pies themselves. It is great, not only for pies, but also for rolls and pizza. A miracle assistant will help us to knead the dough well, you just need to download the necessary ingredients and turn on the desired program.

    Required Products:

    • 250 ml of milk
    • 1 egg
    • 3 tbsp rast. oil + 1 tsp,
    • half bag of high-speed yeast (5-6 g),
    • 1.5 tbsp Sahara,
    • 0.5 tsp salt
    • 380 g of flour.


    1. Heat the milk to a warm state. Sift the flour.

    All other ingredients should be at room temperature.

    2. Pour milk into a bowl of a bread machine. Add sugar, yeast. Mix.

    3. Introduce salt, egg and vegetable oil.

    4. Pour the flour and set the bowl back in the bread machine.

    5. Close the lid. We select the 6th program. The mode is the dough.

    Kneading time is 20 minutes.

    The rise time is 70 minutes.

    In total, in one and a half hours the dough will be ready.

    6. First kneading:

    If the dough sticks to the walls, add 1-2 tbsp. flour.

    7. After the mass is completely kneaded, add 1 tsp. vegetable oil.

    8. Close the lid and wait for the dough to rise completely.

    In the meantime, it rises ours, it's time to start cooking your favorite stuffing. Then we form pies and fry in a hot pan.

    Tasty yeast pastry dough

    It is prepared quickly and easily. Despite this, it turns out to be very tasty, airy, lush and tender. Pies from it are not stale and are stored for a long time. Try to cook, I'm sure you will like the recipe.

    Required Products:

    You will not need as many ingredients for cooking as in ordinary recipes.

    • 2 tbsp. warm water or milk,
    • 2 tbsp Sahara,
    • 1.5 tsp salt
    • 1 tbsp. vegetable oil
    • 50 g of pressed yeast (half a pack),
    • flour.


    1. So, let's start cooking. Mix water or milk with sugar, yeast. They must be kneaded, and only then added to the mixture.

    2. All mix thoroughly. Then pour about a glass of sifted flour. Knead the dough. Cover it with a napkin and leave it for 15 minutes.

    3. After that, the dough will rise and bubble.

    4. Pour in vegetable oil.

    9. Pour salt. All mix well. Add the sifted flour and knead a soft, non-sticky dough. Again, cover with a napkin and let rest for 5 minutes.

    We spread the risen dough on the table, greased with vegetable oil and begin to form pies, provided that the filling is ready.

    Recipe without added yeast on the water

    Not everyone loves yeast dough, and some simply should not eat it because of health problems, in particular the gastrointestinal tract. In such cases, it will be very handy without a yeast recipe on water whipped up. Choose the filling to your taste.

    Required Products:

    • 260-300 g flour
    • 100 ml warm water
    • 1 tbsp rast. oils
    • salt to taste.


    1. Mix the ingredients all at once. We get such a soft dough.

    2. Then put the dough in a plastic bag and leave for 15 minutes.

    3. At this time, you can cook the filling. We have boiled potatoes with carrots and onions.

    4. Now we begin to sculpt pies:

    5. Lubricate the table with vegetable oil. Roll out the sausage and cut it into pieces of equal size.

    6. Roll each of them into a ball. Lubricate the rolling pin with vegetable oil. Roll the ball from the dough into a thin cake. The thinner the faster the pie will be fried.

    7. Spread the filling. We pinch the edges of the pie and proceed to frying.

    Video Serum Recipe

    This video presents a detailed master class for making dough for frying pies, cooked on whey. This recipe is very easy, the dough is prepared quickly without much effort, and the pies turn out to be unusually tasty, airy, and the homemade ones will say thanks, make sure yourself when the rosy beauties instantly disappear from the table! From this test, great not only pies, but also delicious bread turns out, pizza, pies, be sure to try this recipe, you will not regret it!

    True, nothing complicated, but what a porous and airy mass it turns out!

    Yeast pastry for patties in the fridge

    It can be called a miracle test from the refrigerator. The pies are very tasty and airy. Suitable for both frying and baking.

    Required Products:

    • 200 ml of warm milk,
    • 50 g of fresh yeast or 1 pack (11 g) of quick-acting dry
    • 2 eggs,
    • 2.5-3 Art. (500-600 g) flour,
    • 100 g butter,
    • 1 tbsp vegetable oil
    • 1 tsp salt
    • 1 tbsp Sahara.


    The second name for such a test is Khrushchevsky or French.

    All ingredients should be at room temperature.

    Pour yeast into the bowl with milk. Mix and set aside.

    In a large bowl, mix the eggs, salt, sugar.

    Beat with a whisk until sugar and salt dissolve.

    Add butter (room temperature) and vegetable oil. Mix thoroughly.

    Then pour in the milk-yeast mixture. Mix.

    Gradually add the sifted flour, without ceasing to interfere. First we do it with a whisk, and then with our hands.

    After the dough stops sticking to your hands, move it into a large plastic bag. Tie on top to make room for lifting.

    We put in the refrigerator for 1-2 hours.

    You can knead the dough in the evening and leave it in the refrigerator overnight.

    Then we get it out of the refrigerator and let it stand at room temperature for half an hour. The dough will increase in volume. Then you can start cooking.

    Here are some interesting recipes we have prepared for you today. Choose your favorite one or maybe you have your own proven recipe for fried pastry dough? If so, be sure to share it in the comments.

    Quick fried pastry dough

    As you already understood, you won’t be able to bake pies quickly with yeast. You have to wait for the dough to fit. That is why many chefs are interested in how to make a quick dough. Some housewives cook pies on water in a frying pan in a hurry, but the yogurt option is much tastier. Below is only a recipe for the test, and you can choose any filling.

    Cooking time - 45 minutes.

    Servings Per Container - 1.

    Minced meat pies

    Pies with eggs and green onions For clarity and as an example, we offer a step-by-step recipe where the whole process is detailed and illustrated, following which you can prepare delicious pies with a budget filling of eggs and greens.

    Fried pies with potatoes in a pan

    Along with meat, pies with potato filling are in great demand and popularity, and potato, as everyone knows, is a universal, beloved product and an ideal filling for pies.

    Sift the flour in a deep bowl, mix it with softened margarine, salt, sugar and baking powder. Add warmed milk and water, knead the dough with a not very dense texture.To cook the vegetable filling, first boil the potatoes and cut into small pieces. Fry the chopped onion until half cooked and add to the potatoes along with chopped herbs. Salt and mix. Divide the pre-cooked dough into small pieces, roll them out and put the vegetable filling of potatoes in the center. Form a pie and fry in butter.

    Potato goes well and harmonizes with many ingredients. And for a better perception of taste, it is recommended to consume potato cakes with tomato sauce.

    Stuffing for pies

    Everyone’s favorite pies can be cooked with almost any filling, depending on the season and taste. This point is no less important, especially for savory pastries, where the filling plays a crucial role. And it doesn't have to be unsweetened.

    Pies with jam, jam, fresh or frozen fruits and berries with the addition of sugar and cream are excellently delicious. Seafood filling, with fried mushrooms, with cottage cheese and many others is no less in demand.

    Filling options for any cooking method:

      Not sweet:
    • stewed cabbage and fried mushrooms,
    • stewed cabbage and mashed potatoes,
    • stewed cabbage and boiled eggs,
    • mashed potatoes, fried onions and dill,
    • fried liver and buckwheat porridge,
    • boiled eggs, boiled rice and chopped dill,
    • boiled eggs, cottage cheese and greens,
    • cottage cheese and fresh herbs,
    • cottage cheese and mashed potatoes,
    • cheese and greens,
    • stewed eggplant, ripe tomatoes and onions,
    • meat (boiled or fried) and onions fried in oil,
    • fried mushrooms with onions,
    • pea mash,
    • boiled fish or canned fish.
    • stewed apples in butter with cinnamon and sugar,
    • seedless cherries and granulated sugar
    • poppy seed filling,
    • thick jam
    • plums and sugar
    • raspberry jam or any other berry jam,
    • cottage cheese, raw yolk, sugar and vanilla sugar.

    In each given embodiment, a certain amount of flavor enhancers (salt, sugar, pepper and other spices) may be present.

    Delicious pies with jam in a pan

    Pour a little water into a deep bowl and warm to 30 degrees, pour the yeast and stir with a spoon. Add salt, sugar and continue stirring, stir until smooth. Pour in vegetable oil. Next, sifting flour in small parts, knead the pastry dough, which should turn out to be moderately soft, but it is easy to keep up with the palms. After insisting for 30 minutes in a warm place, divide the dough into an equal number of parts and roll into balls. In the center, spoon a thick jam and pulling the edges to each other, pinch them. In a thick-walled pan, heat the oil, put the product with the seam down and fry on both sides over medium heat until golden brown.

    1. Select a pan

    When choosing a pan for frying pies, attention is drawn to its depth and thickness of the bottom. It is necessary to pour a sufficient amount of oil, so it is better to take deep dishes that resemble a stewpan. 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 pen or its color.

    2. The choice of oil

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

    • odorless oil is taken
    • you can combine a plant product with an animal, then the pies will be juicy, but fatter,
    • determining the readiness of oil for frying can be done in a simple way: a drop of water drops to the bottom, if it has evaporated, it is time to lay out blanks,
    • the appearance of foam indicates a low quality of the selected product, in order to reduce its quantity, a pinch of salt is added,
    • as the pies are fried, the oil heats up more and burns, so it must be changed to avoid bitterness,
    • the pies will be more tender if the vegetable oil is combined with butter in a ratio of 3: 1,
    • adding a spoonful of vodka to the hot oil will make the baking less greasy, excess fat flows better when they are taken out on a plate.

    3. Preparation of the test

    The main thing is to decide in advance what recipe will be used to prepare the pies in the pan. It can be different, both in composition of products and in cooking technology. More often home-made cakes are made from dough:

    No less tasty is a treat 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 both in a douche and a doucheless way. A lot of fat is added to the puff. It turns out very tender. There are a lot of ingredients in the butter. It can be flavored with sour cream and cream, eggs and raisins.

    Stuffing Options

    Knowing one recipe for the dough, you can fry different pies in a pan every day, changing the fillings. With what just do not cook this baking. Everything that fits inside can be sweet or bland. The simplest fillings include jam, cottage cheese, berries, fruits. But there are more complex ones:

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

    Frying process

    The patties are placed in the butter when it gets hot. The fire must be reduced so that they are evenly fried. Be sure to turn over the semi-finished products while they are fried. You can turn over not once, as many do, but 2-3 times, but with a shorter time interval. So the pies will never burn.

    Until both sides are fried, never close the lid. Under it, condensation always collects, which falls down and nourishes the pies. They become watery. You can close the pies at the final stage of frying, when the products are almost ready, but you need to bake them inside.

    Cooling down

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

    Sweet cakes can be decorated with icing sugar. It is necessary to sprinkle while the products are hot.

    Onion and Egg Patty Recipe

    In the spring-summer season, while the berries have not yet ripened, you can fry delicious pies with a boiled egg and green onions in a pan. Mistresses call this bakery 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 delicious, as you can see.

    Watch the video: Fried Fruit Hand Pies (February 2020).