One of the warmest memories of a distant childhood is fried pies, cooked in butter from homemade aromatic 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 simple recipes for pies and fillings for them. And also, you will learn how to make yeast dough, which option is best for fried pastries and, of course, we will reveal some of the secrets of making delicious pies.
Step 1. Pie dough
Dough preparation techniques have been developed for centuries. Prepare the dough from sourdough and yeast - sponge and non-steam ways. 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 savory baking, you need to know when to stop or knead the dough in a sponge way - by the preliminary fermentation method, it is better to cook without baking at all - as our grandmothers, who know a lot about this, advise.
Yeast dough for pies
First, 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 teaspoon of salt, 11 g bag of dry yeast, 300-350 g of flour.
Step by step recipe:
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 a medium 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.
In order for the dough to be "obedient" - not sticking to hands and dishes, as well as to improve the taste, you can add ghee or margarine, about 40 g.
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, they do not put salt in it, but add directly before mixing with all the ingredients. At the same time, do not forget that salted dough does not ferment well.
Butter yeast dough
To fill in the missing points, we have prepared a separate topic, where the entire process of making a universal baking dough with a detailed description and step-by-step photographs for them is demonstrated in an accessible form.
Step 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 with 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 - 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 baking is less lush.
Step 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 curdling 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 uncooked, a bitter taste appears and such a product can cause heartburn.
Fried Patty Recipes
In each case, when preparing homemade cakes, you need to follow certain rules, you must definitely take into account preferences and tastes, try all the options and only then combine your unique recipe.
- 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 with minced meat and seal 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 onions into cubes and fry in a 2 tbsp. tablespoons of oil until tender. Season with salt and seasoning to taste.
- The finished meat filling should first be cooled, and then used to make pies of any complexity.
Minced meat patties
Pies with egg 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 herbs.
Pan fried patties with potatoes
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 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 potato vegetable filling in the center. Form a patty and sauté in oil.
Potatoes go well and harmonize with a variety of ingredients. And for a better taste perception, it is recommended to consume potato pies with tomato sauce.
Filling for pies
Everyone's favorite pies can be prepared with almost any filling, depending on the season and taste. This point is equally 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 added sugar and cream are excellently tasty. The filling of seafood, with fried mushrooms, cottage cheese and many others is no less in demand.
Filling options for any cooking method:
- 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 eggplant, ripe tomatoes and onions,
- meat (boiled or fried) and onions fried in oil,
- fried mushrooms with onions,
- pea puree,
- boiled fish or canned fish.
- 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 frying 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 the flour in small portions, knead the pie dough, which should be moderately soft, but easy to lag behind your 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 with your fingers.
Heat the oil in a thick-walled skillet, lay the product seam side down and fry on both sides over medium heat until golden brown.