Deep-fried patties at home. Taste of childhood
Of the main cooking methods, pies can be baked in the oven, fried in a pan and deep-fried (a lot of fat). Each option for making pies has its own admirers.
What you need to know to cookdelicious piesdeep-fried?
1. Do not use flour for sprinkling when shaping the pies, as it will contaminate the frying fat. Brush your hands and dough with vegetable oil.
2. The simplest device for frying is a non-tinned stewpan or a type of thick-walled baking sheet with high sides (at least 10 cm).
3. Before frying, heat the fat, adjusting the heat, making sure that it does not foam over the edge of the pan.
4. If the foam has disappeared from the surface of the deep fat and there is no peculiar hiss, then the moisture has evaporated and the temperature rises rapidly, which can lead to overheating of the deep fat.
5. Overheating of deep fat is indicated by the appearance of acrid smoke. Deep-fried pies will taste bitter. In addition, overheated fat tends to ignite. In case of overheating, turn off the heat to cool the deep fat, or add cold fat (never water or salt).
6. Deep-fry the pies at 160-170 degrees. Higher temperatures will give the crust an ugly brown tint, while the dough will not bake. If the temperature is lower than necessary, the deep fat will be absorbed into the patties, imparting a greasy taste, increasing the duration of frying and the consumption of fat.
7. It will simplify deep-fat frying of pies using special nets and electric fryers.
8. The deep fat temperature is determined using a special thermometer. The simpler method is to add a few drops of water to the deep fat. Water in underheated deep fat will create a crackling sound, and well heated deep fat will evaporate water from the surface with a hiss.
9. The weight quantity of fat required for deep fat should be in a ratio of 4: 1 to the weight of the pies to be immersed. This ensures uniform frying without chilling the fat.
10. The best fat mixture for deep-frying: pork fat (30%), beef fat (30%) and refined vegetable oil (40%). It is also possible to use kitchen margarine.
11. Try to mold the pies well so that the filling does not leak into the deep fat.
12 For pies to be deep-fried, it is important that the dough is well spaced and the filling is in the middle. Otherwise, deep-fried pies will not sink well into the fat, frying unevenly.
13 .Remove the finished cakes from the deep fat with a slotted spoon and leave on a wire sieve or paper towel to absorb excess fat from the surface.
14. One of the simplified deep-frying methods is to deep-fry the patties with a lot of fat. The products are fried on one side and then turned over.
To make deep-fried pies, use the dough recipe.
Deep-fried pie dough recipe
You will need:
- flour - 600 g
- margarine - 50 g
- fresh yeast - 30 g
- water - 350 ml
- sugar - 2 tbsp. spoons
- salt - 1 tsp
- vegetable oil for lubrication
- deep fat
Cooking process
1. Dissolve yeast in warm water with sugar and salt.
2. Add sifted flour and knead into a dough that is not too tough. Knead for a few minutes.
3. Add melted margarine at the end of mixing.
4. Cover the dough in a deep dish with a towel and leave in a warm place to rise for 2-3 hours. After 1 hour, wrinkle.
5. Divide the matched dough into pieces, which are left for proofing for 15-20 minutes.
6. Roll out cakes from pieces of dough and mold pies with any filling. Place them on a leaf that has been oiled with cooking oil for proofing.
7. After about 20 minutes, your pies are ready for deep-frying.
Happy dough and delicious pies!
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Pies, tell me, who doesn't love them? Especially delicious deep-fried pies. They smell like childhood, they breathe the warmth of my mother's hands, they bring back memories of my student fun years. Everyone loves them, but it's a pity that over the years you can eat them less and less.
We will cook small, plump pies that melt in your mouth - deep-fried pies. Meat filling with mushrooms. We put the meat to cook, for pies you can take pork strips, trimmings or meat from the shank. Put the meat in boiling water, after boiling, add some salt, put onion and carrots. While the meat is boiling, we put the dough. Add sugar, dry or pressed yeast, flour to warm milk and knead the dough of sour cream density. We put the dough in a warm place, covering with a towel for 30-40 minutes. Then we knead soft dough adding salt, vegetable oil and flour. It's okay if the dough sticks a little to your hands, then you can grease it with vegetable oil. Put the dough to rise in a warm place, cover with a towel for 40 minutes. By the way, when kneading dough, you can read a conspiracy to attract wealth into the house. I just need to say how the dough will rise and grow, so my well-being and wealth will grow and increase. You see how easy it is to increase your income - the main thing is to strongly believe in it and you will succeed. And another very important aspect in the preparation of the dough - it must be done with a soul and a good mood, and the dough will love you. While our dough is rising, it must be crumpled from time to time, by this we help to saturate it with oxygen, and increase the amount and growth of yeast. Yeast in the process of breeding releases carbon dioxide, which raises our dough.
We look at the meat, if it's ready, then we take it out of the broth and cool it. While the meat is cooling, chop the onion and fry it with the mushrooms. Pass the cooled meat through a meat grinder, pepper, put the sautéed onion with mushrooms, and add the broth in which it was cooked - for the juiciness of the minced meat.
We take the dough and divide it into small balls.
Knead the dough ball with your fingers, giving it the shape of a round pancake.
We put the minced meat, take the edge of the dough, and lifting it, cover the minced meat,
press the ends of the dough with our fingers, and then turn it so that it looks like a small sausage.
Put the sausages from the dough with minced meat on a baking sheet, slightly greased with vegetable oil.
In a deep frying pan such as WOK or a saucepan, or a cauldron, pour vegetable oil, and heat until slightly smoky. Gently dip our pies in heated deep-fat fat, please note that the pies must be carefully immersed in heated fat, because splashes of hot oil can cause painful burns on the skin.
Using two forks (which is very convenient), turn the deep-fried pies over. We take out the finished pies with a slotted spoon, and place them in a colander to glass excess oil. Now you can proceed to the unusually tasty, tender, melting in your mouth pies. Enjoy delicious deep-fried pies, do not forget about your loved ones - bon appetit!
For 0.5 liters of milk: 5 glasses of flour, 1.5 teaspoons of dry yeast or 25 grams of pressed, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of sugar, 1.5 teaspoons of salt. Dough: take a glass of milk from the total, a glass of flour, 2 tablespoons of sugar, yeast. Knead the main dough by adding the remaining ingredients.
Minced meat: 1 kg of fatty pork, 3 onions (one for the broth), 1 carrot for the broth, 200 grams of mushrooms.
For deep fat: 300-400 vegetable oil.
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Deep-fried meat pies.
I remember the taste of these pies from childhood... When I walked from school, I always stopped near the cherished window of the pie, where the Uzbek sculpted and immediately fried these pies. True, their shape was in the form of a crescent and he prepared them at lightning speed. And my friends and I were patiently waiting for a new portion of hot pies. They bought it for the saved 20 kopecks. pie and a glass of tomato juice. So this unforgettable taste of meat pie with tomato juice.))
In this case, I have pies with broth and a modified, seamless shape. The dough is naturally tastier. But most importantly, the FILLING was preserved - juicy, tomato.))
Cooking the dough:
1 kg flour
500 ml milk
0.5 cups vegetable oil
1 glass of sour cream (I have homemade)
1 egg
1 pack (11 g) dry fast-acting yeast Saf moment
1 tablespoon salt
1 tsp saharu
deep fat oil (about 0.5 l)
Preparation:
Milk, vegetable oil, salt, sugar - in a saucepan and put on the fire to boil. Then we remove from heat and put the saucepan in a cup of cold water - cool to fresh milk.
Pour in yeast and pour a glass of flour through a sieve, the consistency should be thick sour cream.
We cover the top with cling film or a plastic lid and put the dough in the microwave at the lowest power (I have 100) for 8-10 minutes.
Dough rose. Now mix the sour cream with the egg and add to the dough.
Stir. Now gradually add flour through a sieve, kneading the dough. I mix it with a mixer with spiral whisks at medium speed. The dough should be viscous (I make all yeast and kefir dough like this):
And in order not to stick to my hands, I constantly grease my hands with oil. I form a ball in a cup, cover it with a film or a lid and put it back in the microwave at minimum power (I have 100) for 40 minutes, stopping every 6 minutes - and 6 minutes rest-rise, turn it on again for 6 minutes (etc. turn on and off for up to 40 minutes).
While the dough rises I cook Filling:
1 kg minced meat (I love beef)
2 large onions
salt, sugar, ground black pepper to taste
2 teaspoons tomato paste
180 ml hot water
1 tablespoon of homemade sour cream or cream (I love it so much). but you can also without sour cream
Cooking:
Put the minced meat and black ground pepper in a dry hot frying pan, the juice evaporates, add vegetable oil, brown. Then add finely chopped onion, mix, cover with a lid. Cook until the onion is transparent.
Now add tomato paste, salt, sugar, water.
Simmer for another 7 minutes, add sour cream, simmer for another 5 minutes and turn off. Put it in a cup to cool.
The filling should be in the form of a liquid porridge - juicy.
The dough came up. We sculpt.
We cut the dough into portions, roll into balls. Press down with your hand.
We spread the filling.
Sculpt seamless patties.For this, we pinch the edges and twist, like a tube, between the palms.
This is how it happened:
In a deep frying pan or cauldron, heat the oil over medium heat and lower the pies, turning constantly, until golden brown barrels.)
These are the pies! The dough is tender, melts in your mouth), and the filling! .. One bite - and the juice inside, the meat is tasty, aromatic! Mmmm! ..)) 
And with broth or tomato juice - generally a fairy tale!
The photo, though not very ...)), I took pictures with what was at hand ...))
Bon appetit to you and me!))