Fried yeast pies like in the market. Fried pies are our faithful friends

For a long time I was looking for a recipe for pies "like in the market", how many recipes have been tried, I can't even remember. But something was not right. Yes, and messing around with the test is not always desirable. This recipe impressed me with its simplicity and speed. No need to wait until the yeast dough rises, after kneading, you should immediately start modeling, the dough should rise directly during frying.

The dough is airy, bubbly, snow-white. When frying, the pies swell several times!

500g of warm water;
3-4 tbsp flour;
50g live yeast;
0.5 st vegetable oil;
1 tbsp sugar;
salt to taste;
oil for frying;

Any pretense.

Dilute yeast in warm water (40 degrees), add vegetable oil, sugar, salt, flour. Knead the dough. The dough should not be tight and sticky to your hands.

Make balls the size of a tennis ball from the dough. The dough should not fit, this is the very essence of cooking. It's good for frying. Immediately form a cake from the balls, add the filling.

We form a pie (at the same time we moisten our hands in vegetable oil). And slap it well on top, the pie should be flat.

We fry in a hot frying pan in a large amount of vegetable oil, the first side is the one where our pie was connected. Do not forget that the dough will increase by 2-3 times during frying.

Let the pies cool and start tasting.

Many believers are now fasting. To keep the warmth of the hearth and the feeling of comfort in the house, you can fry pies.

Pies are generally a Russian dish that can help out under any circumstances: both at family celebrations and during a period of lack of money and desolation in the house.
I remember how in the Soviet period the time before the salary was especially “delicious”: many of my friends and work colleagues baked pies to save money and treated each other to them. There is no money, but there is a feeling that the house is a full bowl. :-))

The day before I tried a recipe for a simple and quick lean dough for fried pies"Like a market." It turned out delicious.

500g of warm water; 4 tbsp flour (approximately 650-700g); 50g live yeast; 0.5 cups of vegetable oil; 1 tablespoon of sugar;
salt to taste.
Sunflower refined oil for frying;

Dilute yeast in warm water (40 degrees), add vegetable oil, sugar, salt, flour. Knead the dough. The dough should not be tight and sticky to your hands. The dough does not need to be approached, this is the very essence of cooking. It's good for frying.

We take part of the dough, pull it out with a tourniquet and cut it into small equal pieces, which we roll into balls.
Immediately form a cake from the balls, add the filling . We form a pie. To make it convenient to work, we grease our hands with vegetable oil. We flatten the pie - it should be flat, and put it on the table with the seam down.

Having blinded all the pies from the dough, we begin to fry them in a large amount of vegetable oil. We put the same in the pan with the seam down, but not back to back - the pies will increase significantly in size.
You can cover the pan with a lid, then the pies are better and faster cooked. Flip them over as each side browns.

The filling can be anything, and it can be prepared in advance so that there is less fuss with pies.
Best of all, for my taste, the filling is suitable for such fried pies potato(mashed potatoes with finely chopped herbs and spices), cabbage and mushroom.
Everything is simple with potato filling - we make a thick puree and chop the greens, pepper, salt, add other seasonings.

Cabbage filling must also be made tender, almost like mashed potatoes. It is best to stew finely chopped cabbage with onions and grated carrots on a coarse grater in a pan with seasonings in sunflower oil, and then chop it with a blender. The cabbage will be slightly creamy and tender in texture. If there is no blender, then the cabbage can not be cut, but grated, like carrots, on a coarse grater before frying.

Mushroom filling (from champignons) is prepared in the same way. It should also be creamy. You can add a little sour cream when frying and stewing mushrooms.

If the filling for pies turned out to be somewhat liquid, then it is advisable to add a little breadcrumbs to it so that it does not spread during cooking.

I often add melted soft cheeses to mushroom and cabbage fillings. They not only improve the taste, but also make it more pleasant in texture.

The dough recipe for fried pies with eggs and milk is more suitable for pies that will not be eaten immediately (they can be kept in the refrigerator and heated in a pan). The dough of such pies is more elastic and holds its shape better.

RECIPE second, which I have used for many years for fried pies and whites: (per family) 800 gr. flour, 1 full and 3 quarters of a glass of milk, 50 gr. yeast, 2 eggs, 100 gr. margarine or half a glass of sunflower oil, 2 tablespoons of sugar, a little salt.

DOUGH:feed the yeast a little: dissolve in a small amount of warm milk with sugar, wait until they come up. Then mix all the ingredients, knead the dough with yeast and put in a saucepan in a warm place to come up, cover with a napkin. Knead the risen dough at least once, wait until it rises again. Often 1-1.5 hours is enough.

The rest of the cooking process is the same as described above.

Roast and delight your loved ones. This is not at all difficult: if you prepare the filling in advance, then you can manage it in an hour.

With cabbage With mushrooms

I don’t know who came up with this recipe, but in the “hungry” 90s it was a godsend: a minimum of ingredients and effort.
And no matter how good homemade pies are, sometimes it pulls "to the left" - to the market ones)))

The preparation is extremely simple.

Yeast (any, I have dry), salt, sugar and cold water mix.
The yeast should dissolve well.

Add vegetable oil.

I pour half of the flour into a cup and add the "mulyaka", stir and add the rest of the flour. I do the whole procedure with a spoon, the dough should not be tight.

Next, transfer the dough into a regular plastic bag.

We twist the bag, trying not to remove the air too much.

And we put it in the refrigerator, usually at night (for 8 hours).

Time has passed, and this is what happened.
If the dough is very sticky to your hands, then you can mix more, but not cool.
And you can bake pies.
Of course, it is difficult to work with soft dough, so I make pies and fry them right away. Hands and dough in vegetable oil, but sometimes with flour.

This time I made pies with potato-liver filling, large and flat.
I put a lot of fillings, but not very dough (although I love it), but the family asks for more "meat")).

Here is a pie on the "gap".

From this dough I bake donuts when I'm too lazy to go for bread.

I note that with such a norm of sugar, the dough turns out to be sweetish.
You can make fried pies with a sweet filling from it (I made it with apples).

Below is a photo of a cutaway.

From such a norm of products, more than 1 kg of dough is obtained. If this is too much for you, the dough can be stored in the refrigerator for up to 5 days.
Or freeze.

This time I got 15 large pies.

Happy tasty experiments!

Time for preparing: PT01H30M 1h 30m

Let's start, perhaps, with the classics of the genre - rich yeast dough for pies that are cooked in the oven. Not everyone succeeds, it doesn’t always work out, however, having understood the basic principles of cooking, you can regularly pamper your family and loved ones with delicious ruddy pies.

Ingredients:
3/4 cup milk;
7 g dry yeast;
1 tsp salt;
1 st. l. Sahara;
1 egg;
6 art. l. vegetable oil;
500 g flour.

Pour warm milk into a bowl of sufficient volume, add sugar and yeast. After the yeast is activated (foam appears on the surface of the liquid), add salt, vegetable oil and an egg to the bowl. We mix and gradually introduce flour - the dough should be well kneaded, become soft and very pleasant, but in no case hard.

Round, put in a bowl, cover with a towel or tighten with cling film. Let rise in a warm place until doubled in size, then punch down and the dough is ready to go.

Advice: if the house has a problem finding a warm place, you can draw warm water into the sink and just put a bowl of dough there. If necessary, and as it cools, the water can be changed periodically.

Lean yeast dough for pies

Cheap and cheerful, yes. In a fresh, just-baked form, pies fly apart in a moment. On the second day, of course, they lose some of their attractiveness, but, as a rule, there is nothing left until the second day, so if it is important for you to make pie dough that does not contain animal products, take this lean pie dough recipe into service. in a yeast oven.

Ingredients:
7 g dry yeast;
200 ml of water;
3 tsp Sahara;
1 tsp salt;

2 and 2/3 cups flour.

Pour warm water into a container of sufficient size, add sugar, yeast, stir and add a third of a glass of flour. Cover with a piece of cling film and leave the bowl in a warm place. When the mass begins to actively bubble, add salt, vegetable oil and mix in the remaining flour. Round the dough - it should be soft, not hard and not sticky. We put it in a bowl, the walls of which are lightly greased with vegetable oil, cover with cling film and put in a warm place until doubled in size - about an hour.

Knock down the finished dough - you can form pies.

Advice: if you need to cook pies quickly, but not today, you can leave the kneaded dough to rise in the refrigerator - this will be much slower and will take about 10 hours.

Dough for pies in a bread machine

This recipe has two main and huge pluses: the first is that you don’t need to knead the dough, the bread machine does everything for you (measuring and putting the ingredients into the bowl doesn’t count, right?); the second - the finished pie dough is very pleasant to work with (believe me, you want to play with it and play endlessly, it's fantastic!).

Ingredients:
3 cups flour;
1 glass of milk;
1 tsp dry yeast;
100 g butter;
1 st. l. Sahara;
1 tsp salt;
1 egg.

Butter is cut into small-small cubes or rubbed on a grater. Whisk the egg slightly in a separate bowl.

We put all the ingredients for the dough for pies in the bowl of the bread machine in the order recommended for your model. We expose the program "Dough". After the signal of readiness, gently crush the mass - you can start molding the pies.

Advice: butter can be replaced with vegetable oil - the dough will be a little heavier, but not so much that it will affect its taste.

Dough for cottage cheese pies

It is better to fry pies on cottage cheese dough in a pan - this way they will turn out soft, tender and incredibly appetizing. However, the same recipe can be implemented in the oven - and it will be nice too!

Ingredients:
500 g of good cottage cheese;
3 eggs;
1 tsp salt;
2 tbsp. l. Sahara;
1 tsp soda;
2 cups of flour.

Grind cottage cheese through a sieve, mix with eggs, salt, sugar.

Separately combine flour with soda (carefully!). Mix the flour mass with the curd, knead the soft dough. The curd mass will not turn out cool, you can’t roll it out with a rolling pin - it’s better to work with this dough with your fingers, however, thanks to this, the pies come out soft and tender.

Advice: the softness of the dough is directly affected by the quality of the cottage cheese - if the original product is watery and not sufficiently squeezed out, more flour will be required, which means that the pies will come out tougher.

Dough for pies on kefir

Usually kefir dough is used to make fried pies, however, you can also make a baked version. It will, of course, not be as soft and tender as in the case of the classic yeast dough, however, if for some reason you avoid yeast or you just need to dispose of yogurt, the recipe is excellent.

Ingredients:
1 glass of kefir or curdled milk;
3 eggs;
4 tbsp. l. sunflower oil;
1 tsp salt;
1 tsp soda;
about 3.5 cups flour.

In a large bowl, mix flour, salt and baking soda, make a well.

In a separate bowl, mix eggs, kefir and vegetable oil.

Pour the liquid part into the dry part. Knead a soft dough, round and leave for 5-10 minutes under the film. After the specified time, we form the pies, if necessary, slightly sprinkling flour on the work surface.

Advice: the less flour you take to knead the dough, the more tender the finished pies will be.

Yeast-free potato dough

Potato pies - zrazy - are cooked in a pan, frying them in a large amount of oil, and few people think that they can be cooked in the oven! It will be tasty and not harmful.

Ingredients:
10 medium potato tubers;
1 egg;
2/3 tsp salt;
3-4 st. l. flour.

Boil the potatoes in their skins, drain the water, cool. We clean, pass through a meat grinder.

Mix the resulting mass with salt, egg, add flour. Knead a soft dough, trying to get by with a minimum amount of flour. It is convenient to roll the resulting mass with a spoon over a sheet of cling film and form pies, simply lifting the edges of the polyethylene and connecting the edges of the pie at the top.

Advice: potato dough comes out sticky and rather difficult to work with - to make it easier for yourself, try moistening your hands (with water or vegetable oil).

Potato yeast dough

Very soft dough, tender, pleasant both in work and in taste! A separate bonus - products from such a dough are stored longer and remain soft longer than similar pies, but made from ordinary yeast dough.

Ingredients:
200 ml of potato broth;
180 g boiled potatoes;
1.5 tsp dry yeast;
1 egg;
1 tsp salt;
1 st. l. Sahara;
2 tbsp. l. vegetable oil;
about 550 g flour.

In one bowl, mix flour, sugar, salt and yeast.

In another bowl, grind boiled potatoes in mashed potatoes, mix with egg, butter, pour in warm potato broth. Mix well again and add to the flour mixture. Knead soft, non-sticky dough, round, put in a bowl, cover with a towel and put in a warm place until the mass doubles at least.

Advice: potato dough pies turn out to be rather pale and unattractive in appearance, therefore, before putting a baking sheet with products in the oven, it is recommended to thoroughly grease them with an egg.

"Quick" puff for pies in the oven

Of course, you can, without really bothering, run to the nearest supermarket and buy a kilogram of ready-made puff pastry there, but you can go the other way - cook it yourself at home. It's not difficult if you choose the "right" recipe, and the difference in taste will be quite noticeable. We are talking about "quick", or "false" puff pastry for pies.

Ingredients:
3 cups flour;
1 glass of liquid (1 egg + water + milk);
200 g butter;
7 g dry yeast;
1 tsp salt;
1.5 st. l. Sahara.

Dissolve sugar and yeast in 1/3 cup warm water. As soon as foam appears, add liquid - warm milk and a loose egg so that the total volume is 1 cup.

Quickly grate the frozen butter (chopped with two knives), mix with salt and flour. Pour liquid with yeast into the resulting crumb, knead a smooth, pleasant dough. We round the finished mass, put it in a bowl, cover with a lid and put it in the refrigerator for at least 3 hours, optimally for 12 hours.

After that, we crush and shape the products. After baking, the dough for pies will be layered, air bubbles will be elongated.

Advice: in order not to suffer with a grater, ice cream butter can be chopped into crumbs in the bowl of a food processor, a “knife” attachment.

Rye pie dough

Quite specific, but, of course, having the right to exist. Let's just say that this option is completely for everyone: if you like rye dough, if pies in a thin crispy shell are your choice, if you are looking for a lean option, this is the recipe for you.

Ingredients:
1/2 cup rye flour;
1/2 cup wheat flour;
1/2 cup strong coffee;
50 ml of vegetable oil;
1/2 tsp salt;
1/2 tsp soda.

In a bowl, mix all the flour, salt, soda.

Add vegetable oil, stir until crumbly. Pour in warm (not hot!) coffee, knead soft, non-sticky dough, which is immediately ready to go.

Advice: If you want the pies to be tender and crispy, roll out the dough as thinly as possible. A thick layer of this dough will be heavy and tasteless.

Dough for pies on sour cream

The dough is finely porous, rather crumbly, rich in taste. It looks like sand, but more gentle and more pliable in work. Pies formed from such a dough, of course, are best baked in the oven.

Ingredients:
2 cups of flour;
1/2 tsp salt;
1 tsp Sahara;
1 tsp baking powder;
1/4 tsp soda;
50 g butter;
1 egg;
150 g sour cream.

Mix sour cream with egg and sugar, add softened butter, mix again.

Mix flour with soda, salt, baking powder. Add about half of the resulting mass to sour cream, stir. Pour the remaining flour onto the work surface, level it, lay out the sour cream and flour crumbs and knead a smooth, soft dough.

Advice: if you have cooked more dough than required, the excess can be frozen and used later, for example, as a pizza base.

Beer dough for deep-fried pies

Of course it's harmful. Of course, half the kitchens need to be washed. Nobody argues that it is better to do without them. But… sometimes you can, right? After all, deep-fried pies are fear, how delicious!

Ingredients:
450 g flour;
175 ml of beer;
2 tbsp. l. vegetable oil;
2/3 tsp salt.

Mix beer and salt, add butter and flour. We knead a soft, elastic dough that does not stick to hands and surfaces. We add flour in stages - you may need a little less or a little more than the indicated amount. We round the finished dough, wrap it in a plastic bag and leave it for 30-40 minutes for the gluten to swell. After half an hour, we take out the dough, put it on the work surface, knead again for another 3-5 minutes, after which it is ready for further molding of the pies.

Advice: When forming deep-fried patties, do not use flour for dusting - it will burn and contaminate the contents of the saucepan. It is better to lubricate the hands and the surface of the table with vegetable oil.

In general, dough recipes for pies - a mountain and a slide! Pick any one, you won't go wrong. And if you need some more summary at the end of the article, let's say it beautifully: pies are such a bright and huge world with a variety of paths and paths, and it doesn’t matter which path you choose (oven, frying pan, double boiler), the main thing is to bring you joy. The joy of delicious homemade cakes, a well-cooked dinner, a good mood for your family members.