Homemade pies fried in a pan. Dough for fried pies with dry yeast

Baking means not only cooking in the oven - today a multicooker, a bread maker and a microwave are also used. And, of course, they don't stop cooking something tasty in a frying pan. You can fry yeast pies, and pies from ready-made dough, and pies based on sour cream, in milk, on kefir.

If you do not want to make a dough with yeast, and generally bother with kneading, use pita bread. These will be pies for hastily, fast and without the need for an oven. As the common people say "on gas". From dry sheets of pita bread it turns out as a result soft dough, in some places with a delicious crispy crust.

Kefir dough for pies in a pan

But the duet "pressed yeast + kefir" is also often used. Both buns and pies are made from this dough. It is not difficult to prepare it, then the product can be baked in the oven and fried in a pan. A tasty product is obtained in the end due to the combination of dough and filling.

For frying, you can make a filling with potatoes and onions, these are not sweet pastries, but even children love such pies. Many housewives make stuffing with carrots and peas, by the way, this is also a recipe popular among children.

Ingredients

• Millet flour. - 500 g;
• Kefir - 270 g;
• Yeast - 8-10 g;
• Sugar - 250 g;
• Salt to taste;
• Potatoes - 900 g;
• Onion - 250 g;
• Pepper - to taste;
• Chicken. egg - 1 pc.;
• Margarine - 80 g;
• Water - 160 g.

Step by step recipe for pies in a pan

Actually, you can make dough without yeast. With yeast, it will be even higher in calories. As you can see, the dough is being made in water.

Recipe:

1. Pour a little warm kefir into a mug, add yeast there. Add a tablespoon of sugar. Mix everything, put the mug in a warm place.
2. Pour the rest of the kefir into a convenient, large container. Add the beaten egg to the kefir. Add flour there, mix everything until smooth.
3. Then add the kefir-yeast mixture there, and you can also add half a teaspoon of baking powder there.
4. Stir the dough, it shouldn't be very elastic, but it shouldn't be sticky either.
5. The finished dough should be allowed to settle - 15-20 minutes.
6. While the dough comes in, start the filling. The best option is mashed boiled potatoes with sautéed onions.
7. When the dough comes up, sprinkle flour on the table, lay out the dough, divide it into several identical balls. Press the ball with your palm to get a neat cake. Place the filling in the middle. Pinch the edges of the pie.
8. It remains only to fry the pies on both sides until golden brown.

These pies are prepared very quickly, because if the guests are on their way, and you just have mashed potatoes, even yesterday's, you can handle it and surprise the guests. Serve with sour cream or any other favorite sauce. Many people like these pies with tomato juice, delicious combination.

Sprinkle pies with herbs, serve the sauce in a nice cup, a hot drink or juice, and a simple solution becomes original and even more appetizing by serving.

And biscuits, and pies, and pies, and buns - at home everything tastes better. Simple ingredients, somewhere even the leftover yesterday's lunch can be turned into ruddy homemade pies.

Delicious dinners!

Fried pies in a pan: recipe step by step with ph

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

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 scalding, wash it down with fragrant tea with milk or cocoa.

Recipe:

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

We 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 at the exit, which is exactly what we need.

For the dough, I use both dry and raw yeast. To prepare a dough for pies with dry yeast, you will need 2 bags (20 g) of yeast. If you will be using raw yeast, use 40 grams.


We check the yeast for performance: dilute with 1/5 cup of warm water and a teaspoon of sugar. We leave for 5-7 minutes. If the yeast is fresh, of high quality, after a short period of time you will see a fluffy foam head. I always check absolutely all yeast bags, even recently purchased ones, with a good expiration date on the package.


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


Drive two eggs into a large bowl, pour warm milk.


Add well suited yeast.


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

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

We begin to knead the dough by hand, gradually adding the sifted flour.


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


The best thing yeast dough for fried pies (however, any yeast dough) is suitable in a warm, humid place without a draft.

On the Internet, you can find a huge number of ways to "raise" 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 get by with soaking a towel in hot water and wringing it out well, cover the dough. Then I put the dough into the oven. Naturally, when the oven is off), the dough is in such conditions for 1 hour and rises perfectly. You can put yeast dough on a sunny windowsill, just keep the window closed - yeast dough doesn't like drafts!

This recipe can be used to prepare 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 the dough came up so well for me that the top remained on the towel and appearance on the photo leaves much to be desired. Sorry for the unpresentable look.


We spread the dough on a surface dusted with flour, 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 spread the balls of dough should also be greased with vegetable oil or sprinkled with flour.


We leave the balls "to rest" for another 15 minutes, meanwhile we are busy with the filling.
So, the dough is ready to bake!
Use our fingers to flatten the koloboks into flat cakes, apply the filling. For example, today we will have pies with potatoes.


We pinch the pies without leaving holes in the dough. The pies are oval, elongated, which can be inconvenient when baking - they spin. But if you put the pies more tightly, there will be no such problem.
Fry the yeast pies in a deep frying pan with vegetable oil.
Attention! The 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 in the oil - if it immediately pops up and starts to fry, then the oil is hot, 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 the pies!


It looks like a cutaway pie


I will answer 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 grow very much in size, burst, the filling flows out.

How many fried pies are made with this amount of dough?

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

How long does it take 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 turns red, turn it over! This recipe makes the fried pie dough “bubbly” and slightly crispy.

A newbie question that I found very important:

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

If you stick the pies and leave them on the table, the dough will continue to come up. If you take the pie in your hands, it can fall off, break, the filling will fall out. Therefore, it is recommended to sculpt pies from 4-5 pieces (how much fits in the pan) and fry them immediately. There are such recipes for fried pies, when 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 if the oven is 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 organizing such a bath is shown in the photo (taken from the Internet). Put a bowl of dough in a large bowl of warm (close to hot) water, cover our structure with foil.

Date of publication: 03.12.18

The seductive aroma emanating from fried pies is familiar to everyone! Pleasant notes excite the imagination, make you want to taste this exquisite miracle of cooking as soon as possible. Lush, soft pies are definitely liked by everyone, and every housewife should be able to prepare such a delicacy.

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

Pies in a pan with meat - photo recipe

Almost all children and adults love homemade cakes.

Cooking time: 1 hour 30 minutes

Quantity: 15 servings

Ingredients

• minced meat: 400 g
• rice: 0.5 cups
• dry yeast: 11 g
• milk: 1.5 cups
• sugar: 1 tablespoon
• flour: 3 cups
• butter: 1 glass
• salt:

Cooking instructions

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



Put the dough in a warm, draft-free place. An oven warmed up to + 50 degrees is suitable for this. Put the dishes with the dough inside her, turn off the heating, wait forty minutes until the dough increases in size.



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



The finished dough should be cut into approximately equal-sized pieces weighing about 50 - 60 grams. Form tortillas. Lay out the filling.

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



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



Heat a skillet with oil. So much oil is needed so that its level reaches the middle of the products. Fry the pies on both sides.



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

Potato filling

To prepare fried pies with potatoes, they take yeast dough, from which the products are more tasty and fluffy:

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

Patties with potatoes are usually oval shaped. Spread into a cup, allowing excess oil to drain. Served both cold and warm, they in any case remain tasty, aromatic, nutritious.

On kefir

Pies cooked with kefir are considered fancy products made from unleavened dough. Such a delicacy remains soft, airy, pleasant to the taste, aromatic and attractive in appearance for a long time.

To cook them:

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

Served warm, cold on the table, complementing the culinary masterpiece with tea with milk, sweet coffee, cocoa.

By leaps and bounds

On raw yeast, delicious pies with different fillings are obtained, which must first be fried. The preparation is very simple, fast:

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

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

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

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

Fried dry yeast pies

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

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

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

Taking out the pies, lay them out so that the remaining oil can drain off.

What dough to cook for fried pies

What the pies will look like depends largely on the dough and the chosen filling. How correctly the ingredients are selected, what temperature is selected for frying. To knead the dough according to a certain recipe, you need to guess in advance what the filling will be, because each specific type of dough does not find an ideal combination with any products.

Test types

To prepare fried pies, knead:

• yeast (sponge, bezoparnoe);
• unleavened butter dough.

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

Classic yeast dough recipe

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

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

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

Unleavened pastry

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

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

Which dough is better with which filling?

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

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

After frying, the yeast dough is surprisingly tasty, so it is quite possible to make “no filling” pies from it. To do this, after rolling out the cake, grease the dough with vegetable oil and lightly sprinkle it with sugar, form it "on its side", like pasties and fry on both sides, like ordinary pies. It turns out delicious, a kind of puff.

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

The nuances of making dough

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

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

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

Topping for fried pies

Considering how varied the fillings of fried pies can be, each housewife will quite choose something to her taste.

Variants

Sweet fried pies can be prepared on the basis of dried apricots, ordinary fruit, berry jam, cottage cheese, jam, apples, carrots, dried fruits. For savory products, rice filling with mushrooms, meat, cabbage, egg with herbs, liverwort, potato are suitable.

How to prepare

Preparing the filling for fried pies is easy:

• Dried apricot filling. Take 500 g of fresh dried apricots, chop finely, sprinkle with sugar to taste, add a little cottage cheese if desired.
• Rice stuffing with mushrooms. After boiling 100 g of ordinary round rice until cooked, mushrooms are added to the cereal. Suitable, for example, podpolnikov, fresh, salted, it does not matter. Mushrooms are finely chopped, fried with onions in vegetable oil, salted (if necessary), pepper. Combine with rice.
• Minced sorrel. Tear off fresh sorrel leaves, grind, sprinkle with sugar.
• Rice minced meat with onions and eggs. Having boiled two eggs, finely chopped into cubes, combined with a bunch of finely chopped green onions and one hundred grams of boiled rice.

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

Secrets of delicious fried pies

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

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

It seems that all the secrets are obvious, and everyone knows this, but for some reason they often forget to put them into practice. Armed with our tips, choosing the recipe that suits you best, try to fry the pies at home yourself. See how beautiful, tasty and nutritious they are!

Even as a child, we were sent to visit our grandmother in the village. And nothing better to come up with for breakfast for tea than fragrant pies prepared by a loved one, combined with a glass cow's milk... Such a yummy is difficult to erase from memory.

But not everyone has an oven in the kitchen, but sometimes you really want to make your own pies. There is a way out - fried yeast pies in a pan. Fast cooking will make you forget about the oven!

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

1. The first step is to knead the dough. For the best result, when kneading, yeast is mixed with sugar, then gently pour in water, stirring evenly, of course, salt, sift two glasses of flour, then mix in the most thorough way and leave warm for 15 minutes.
2. 
   After that, add butter, melted in a water bath, eggs (in a baked pastry dough) to the dough, add the remaining flour until our dough becomes soft enough, but at the same time it does not stick to the handles. Sprinkle it with flour and let it warm again, about 25 minutes.
3. 
   While our dough will fit both of these times, you can start preparing the filling. We have potatoes for the filling, and dill instead of fried onions. In principle, you can use any greens you like: parsley, celery.
4. Dip the dill in cold water for 5 minutes, so it will be thoroughly washed, then lay it on a towel to dry.
5. 
   Boil the potatoes. Then we drain the water and crush it in a mortar. You should make a puree.
   Add salt. Cut the dill as small as possible and mix with a homogeneous mass.
6. Our filling 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 it to. Let's move on to the next step.
7. It's time to make fried pies in a frying pan. The yeast dough came up. If the filling is done in parallel while it is rising, you can save a lot of time! Fried pies urgent! We crumple the dough, divide it into equal pieces, roll it out with a rolling pin or sculpt each cake with his hands, put 1 tbsp of filling on each cake. l. Preferably with a top.
8. 
   The next stage - after sprinkling flour on the table (otherwise the dough will stick), pinch the edges, turn them over and roll them out as carefully as possible. Pies can be sculpted in any size: large and oblong or small and plump, depending on your culinary preferences.
9. Fry 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. We turn on the slow fire.
10. Put the finished pies on a plate with a spatula.

Fried pies in a pan - great homemade dish, which will be a great occasion for tea drinking. And the presented options for kneading yeast dough will allow everyone to find their own ideal flavor combination.

If you plan on doing them often, here are some tips for backfilling:

• Whatever the filling, it must be free of lumps and not liquid! Otherwise, the bakery product will burn.
• The filling for fried pies should be free of 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 adding the filling.
• The dough must necessarily rise 2 times.
• After the patties are browned, place them on a napkin to remove excess fat from the oil. It will be much tastier this way.

As it turned out, making pies in a pan is not so difficult as it seemed to us at first glance. Even a novice housewife can easily prepare this recipe. And the most important thing is that the ingredients for cooking are very affordable, because they are in everyday use. So you can postpone 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 prepare them according to our recipe. This recipe will not leave anyone indifferent, not counting the sweet tooth. Your loved ones will not be able to resist the alluring smell in the kitchen, even when they are being prepared

One of the warmest memories of distant childhood are fried pies cooked in butter from homemade flavored dough with an amazing smell of fresh milk, in the heart of which the most delicious and aromatic filling is hidden, causing an unrestrained desire to taste them again.

In this article, we will consider several simple recipes for pies and fillings for them. And also, you will find out which option is best for fried pastries and, of course, we will reveal some secrets of making delicious pies.

Dough preparation techniques have been developed for centuries. Prepare the dough from sourdough and yeast - sponge and non-steam methods. Nowadays, pies and pies are baked mainly from yeast dough with and without baking. But you should take into account the fact that flavored dough with milk, eggs, sugar and other food additives turns out to be tastier and at the same time heavy, which is more suitable for sweet cakes, pastries and other goodies. But for not sweet pastries, you need to know when to stop or knead the dough in a sponge way - by the method of preliminary fermentation, it is better to cook without baking at all - as our grandmothers advise, who know a lot about this matter.

Yeast dough for pies

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

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

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

Stir with a whisk or with your hands, add the sifted flour in portions.

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

Insist warm - 1 hour or more, until the dough noticeably increases in volume. Crumple in between.

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

To make the dough "obedient" - not stick to hands and dishes, as well as to improve the taste, you can add ghee or margarine, about 40 g.

Chef method:

Recommended option for making dough with a lot of baking, for sweet pastries. Combine in a small deep bowl 2 teaspoons of sugar, 1 tbsp. spoons of flour and yeast. Pour 100 g of warm water, stir thoroughly and wait for the "cap" to form - 10-15 minutes. Then, in a separate large bowl, pour the rest of the water, dilute salt in it, pour in the prepared dough, add flour, knead the dough and insist.

The amount of ingredients is the same as in the first method, excluding those 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 into it, but is added immediately before kneading with all the ingredients. At the same time, do not forget that salted dough does not ferment well.

To fill in 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 photos for them is demonstrated in an accessible form.

Stage 2. Cutting and proofing

After the dough comes up, increases significantly in volume, you can proceed to the next stage: Divide the finished dough into small portions, sprinkle flour on top and roll into balls, place the cut dough on a floured work surface and cover with a clean towel, for a short proofing time - 5-10 minutes.

What is proofing for? - Products without proofing turn out to be porous and damp, because in the process of cutting the structure of the dough is disturbed, gases are removed from it and the dough becomes dense, as a result the baked goods are less lush.

Stage 3. Forming, sculpting and cooking

Roll the prepared yeast dough blanks into not thick round cakes, put minced meat in the center, tighten the edges and pinch tightly, give the product a characteristic shape for pies and press them down with your palms.

Heat oil in a heavy-bottomed skillet and place seam side down.

Fry in curdled oil for 2-3 minutes on each side, until golden brown.

Remember that the browning process should be moderately fast, over medium heat. If the oil is not heated enough, the product does not have time to be covered with a ruddy crust and continues to absorb excess oil, becoming greasy. And when overheated, the surface burns, but inside it remains not fried, a taste of bitterness appears and such a product can cause heartburn.

In each case, when preparing homemade cakes, you need to follow certain rules, be sure to take into account preferences and tastes, try all the options and only then combine your unique recipe.

Minced meat patties

• Knead the yeast dough using one of the options above. For butter, choose the sponge method. Soak in a warm place to lift, then divide into desired pieces, roll them into balls and roll them out. Fill minced meat and tape the edges. Fry the pies in a skillet in hot vegetable oil.
• For the filling, chop 500 grams of beef or pork finely, chop 2 heads onions cubes and fry in a pan with 2 tbsp. tablespoons of oil until tender. Season with salt and seasoning to taste.
• Finished meat filling should be cooled first, and then used to make pies of any complexity.

For clarity and as a sample, we suggest 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 herbs.

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

Sift flour in a deep bowl, mix it with softened margarine, salt, sugar and baking powder. Add warmed milk and water, knead the dough, which is not very dense. To make the vegetable filling, first boil the potatoes and cut them into small pieces. Fry the chopped onion until half cooked and add to the potatoes along with the chopped herbs. Season with salt and stir. Divide the pre-cooked dough into small pieces, roll them out and place the vegetable potato filling in the center. Form a patty and sauté in oil.

Potatoes go well and harmonize with many ingredients. And for a better taste perception, it is recommended to consume potato pies with tomato sauce.

Everyone's favorite pies can be prepared with almost any filling, based on the season and taste. This point is no less important, especially for savory baked goods, where the filling plays a decisive role. And it doesn't have to be savory.

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

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 herbs,
• cottage cheese and fresh herbs,
• cottage cheese and mashed potatoes,
• cheese and herbs
• stewed eggplants, ripe tomatoes and onions,
• meat (boiled or fried) and onions fried in oil,
• fried mushrooms with onions,
• pea mash,
• boiled fish or canned fish.

Sweet:
• apples stewed in butter with cinnamon and sugar,
• pitted cherries and granulated sugar,
• poppy filling,
• thick jam
• plums and sugar,
• raspberry jam or any other berry jam,
• cottage cheese, raw yolk, sugar and vanilla sugar.

Each given variant may contain a certain amount of flavor enhancers (salt, sugar, pepper and other spices).

Delicious pies with jam in a pan

Pour some water into a deep bowl and heat to 30 degrees, add yeast and stir with a spoon. Add salt, sugar and continue stirring until smooth. Pour in vegetable oil. Next, sifting flour in small portions, knead pie dough, which should be moderately soft, but easy to lag behind the palms. After insisting 30 minutes in a warm place, divide the dough into equal parts and roll into balls. Spoon the thick jam in the center with a spoon and pinch the edges towards each other. Heat oil in a thick-walled skillet, place seam side down and fry on both sides over medium heat until golden brown.