Photo: Andrey Shupilo/Rusmediabank.ru

Pies fried in a frying pan are an ideal quick dish. They're really quick to prepare - fifteen minutes and they're on the table! They are indispensable when you urgently need to feed your household, but you are short on time, and there are few food supplies in the refrigerator.

The good thing about frying pans is that every housewife has the ingredients for them. These are flour, milk, vegetable oil and butter (or margarine). And for the filling you can use anything: minced meat, potatoes with onions, carrots, eggs, etc.

In addition to the ease of preparation, the advantage of these pies is their cost-effectiveness. The products they need are inexpensive. Agree, this is an important advantage!

What you will need

The pies are small in size, half the size of regular ones. Don't try to make them large, otherwise they will take longer to fry and won't be as appetizing.

So, you will need:
Butter or margarine - 80 g.
Milk - half a glass.
Flour - 2 cups.
Salt is on the tip of the knife.
Vegetable oil for frying.

The indicated quantities of products are enough to prepare 18-20 pies.

To fill up, 4-5 pies are enough for one person (this depends on the appetite of your household). If you need to cook more, increase the quantity proportionally.

There is no need to cook them for future use, as they taste best fresh. They are also delicious when they sit, but if they are served straight from the frying pan, they are much better.

How to cook them

First knead the dough. Melt the butter or margarine and cool (to do this, insert the pan with the butter into a large bowl of cold water, and the butter will instantly cool).

Then pour the butter into a separate bowl, add half a glass of milk, 2 cups of flour and salt. Replace the dough. It will turn out soft, elastic and will not stick to your hands. Roll it into a ball and put it in the refrigerator.

Now make the filling (see below for details).

After this, take out the dough and divide the ball into three parts. Take one of them and cut off a piece the size of a plum. Roll it out thinner. The diameter of the circle will be about 7 cm. Important! The dough must be rolled out thinly, otherwise the taste will not be the same.

There is no need to sprinkle flour on the board or countertop; the dough does not stick at all.

Take the resulting circle of dough. Place the filling on one half - add a little, 1 teaspoon. Cover it with the other half and pinch the edges well (you can do this by pressing them tightly with a fork). You will end up with a crescent-shaped pie.

Prepare the remaining pies in the same way. Talk for a long time, do it faster.

Then fry them in a heated frying pan. While one portion is frying, prepare another.

Important points

Before frying the pies, pour vegetable oil into the frying pan and heat thoroughly. But as soon as you put the pies on it, immediately turn down the heat, it should be small! Otherwise, the pies may burn - they fry very quickly, you cannot leave the stove. When one side of the pie is browned, turn it over to the other.

Attention: Don't skimp on the butter, the pies take a lot of it. There is no need to fill them to the top, you just need to make sure there is enough.

Place the finished pies in a bowl or pan. Do not cover with a lid, then they will remain deliciously crispy. And if you close them with a lid, then after standing, they will become soft. I like them less this way, although they can be reheated in the microwave later.

Pie fillings

To my taste, these pies go best with the following fillings:
- with fried onions;
- chopped meat;
- hard-boiled eggs with onions.

But I personally don’t like sweet fillings - cottage cheese, apples, etc. - here. Although some may like it, it's a matter of taste.

Potatoes with fried onions

Boil the potatoes, mash, add butter. Finely chop the onion and fry it lightly without drying it out. Mix everything, add salt and pepper.

Meat filling

Fry minced beef, pork or chicken in a frying pan, add salt and pepper. For greater smoothness, you can mash it with a fork and add a little milk.

Egg and onion filling

Boil 3 hard-boiled eggs. Chop them or mash them with a fork. Then chop a couple of onions smaller and lightly fry (do not overcook). Mix everything, add 0.5 teaspoon of mayonnaise for binding, salt and pepper. The result will be an appetizing, savory filling.

The main thing is to make sure that the filling you use is thick and does not contain liquid, otherwise it may leak out during frying.

Bon appetit!

Yeast pies with potatoes.

Fry the pies in a frying pan.

My pie dough recipe.

How to make pies.

Fried pies are a relatively inexpensive and very filling dish. You don’t have to worry that someone will leave hungry.

If you prepare the dough and filling in advance, in half an hour you can delight your guests with hot pies.

Fried pies are the simplest dish made from yeast dough.

By the way, in the old Russian cookbook “Exemplary Kitchen”, published in 1898, it is written that pies in a frying pan or deep-fried are always tastier than those baked in the oven. Of course, it's a matter of taste, but that's how it's written.

At my parents' house there was baking every weekend. Most often, pies are made in a frying pan. That's why I bake them quite often. I've probably already baked a carriage in my entire life.

To my picky taste, sometimes they turned out better, sometimes worse. But I never heard any comments; they disappeared quickly.

In my opinion, everyone also likes pies because they are usually served at the beginning of a feast, when hungry guests begin to eat. And everything tastes better on an empty stomach.

At the request of my friends, who have repeatedly searched for the recipe for my pies on our website to no avail, I prepared this publication. I recently baked pies and weighed all the ingredients. Now I can lay it out in numbers.

In fact, I have been kneading dough by eye for a long time. The recipe is really simple. The main thing is the desired consistency of the dough, which I, like many, feel with my hands.

The amount of liquid may be more or less. And this is natural, because flour has different moisture content at different times of the year. And from different manufacturers it also differs in its ability to glue the dough.

That’s why in ancient recipes you often find “flour – how much dough will take.” For those new to the kitchen, this is a conundrum. They do not know the required density of the dough.

And this once puzzled me; I didn’t like such recipes. I didn’t know then that where the exact quantities of products are indicated, the recipe may need to be adjusted. I baked it, and then I was offended that the recipe was bad.

By the way, it’s easier with dumpling dough; there is a well-known standard for it. The dumpling dough should feel like your earlobe to the touch.

Unfortunately, there is no such guideline for yeast dough. And if there is no person nearby who will help, show and let you touch the dough, you will have to seek the truth experimentally.

A common mistake is making the dough too tight. It will still make pies, but they won’t be tender enough. But they are easy to sculpt.

If the dough turns out to be more liquid or stickier than necessary, it will be difficult to cut. But it's real. You will have to add more flour to the table. And everything will work out.

To avoid this, you must remember that after rising the dough becomes softer and more liquid.

At first, it is useful to write down the amount of liquid and the result so that you can change something next time. This way you can develop the optimal recipe for a specific flour.

You should not choose wet fillings for your first experiment. The cutest thing is potatoes with fried onions. Fast, easy and always very tasty.

Other simple fillings include stewed cabbage and eggs with green onions.

Be sure to squeeze out the stewed cabbage. And to the filling of boiled eggs with green onions, be sure to add a little vegetable oil or sour cream for bonding, otherwise it will crumble when you spread it on the dough.

By the way, fried pies are a great addition to any feast. If you are chronically worried that your guests won't have enough food, bake pies and serve them along with cold appetizers. Much less food will be eaten. This is economical and will save you from unnecessary worries.

From my experience. For many years I baked pies for a friend for her birthday. One time she decided not to burden me and got stressed when she saw how quickly the table was emptying.

To win over guests, pies must be fresh. It is better when they are hot, but even when they cool down on the day of preparation they will not leave anyone indifferent.

To serve fresh pies to the table, you need to put out the dough in the morning. You can prepare the dough and fillings the night before and store them in the refrigerator, but you must bake them on the day of the feast. You will need to remove the dough and fillings from the refrigerator at least half an hour before cutting to allow them to warm up.

And now about the recipe itself. It used to be like this: 3 cups of flour, 10 grams of pressed yeast, 1 egg, 2 tablespoons of vegetable oil, 1 tablespoon of sugar, 1 teaspoon of salt, about 250 ml of milk.

For a long time now I have been baking with dry yeast “Saf-Moment” or “Saf-Levure”.

They differ in that “Saf-Moment” is mixed with flour, and “Saf-Levyur” must first be activated in water. The result is the same.

Definitely very accurate. Excess yeast spoils everything with its aftertaste.

I used to bake more often with a mixture of milk or kefir and water, I liked it better. For a long time I have been using only water as a liquid. But I add sour cream to the dough. Everything is justified - instead of milk, you can dissolve a couple of teaspoons of sour cream in a glass of water. It turns out even better than with milk. The dough is the same white, but more tender and the taste is richer.

For eggs I use an egg and one yolk. I like it so. in another dish. If using only one egg, increase the amount of water by a tablespoon.

When preparing a large amount of dough, for example, 1-2 kilograms of flour, I knead it in portions of 500 grams of flour. It’s physically easier this way and the dough is better.

Yeast pies with potatoes

Ingredients:

For the test:

1. Flour – 500 g
2. Dry yeast “Saf-Moment” – 8 ml*
3. Egg – 1 pc. + 1 yolk**
4. Vegetable oil – 2 tablespoons, 25 g
5. Sour cream – 25 g, 1 heaped tablespoon
6. Warm water – 210 ml
7. Sugar – 1 tablespoon
8. Salt – 1 teaspoon

*You can use two teaspoons without a slide of dry yeast, the dough will rise faster.

**You don’t have to add the yolk, then increase the water by 1 tablespoon.

For filling:

1. Potatoes – 600‑700 g
2. Onion – 1-2 pcs.
3. Vegetable oil for frying onions
4. Butter – 25‑50 g
5. Ground black pepper to taste

Preparation:

Preparing the filling:

1. Peel the potatoes, boil in salted water, drain the water.

2. While the potatoes are boiling, fry the onion in vegetable oil.

3. Mash the hot potatoes, add butter, fried onions along with the fat in which we fry. Spice up. Mix. Check for salt. The filling for pies should be a little saltier than for mashed potatoes. Mix.

4. Cool the filling.

Preparing the dough:

1. Measure flour and yeast, mix Saf-Moment yeast into the flour.

2. In a bowl, combine butter, sour cream, sugar, salt, eggs, mix until smooth with a fork or whisk. Add warm water, stir.

3. Pour the liquid mass into the bowl with flour, knead the dough with a fork. It should lag behind the walls of the dish. Place the dough on a lightly floured table, cover with a bowl or film, and let rest for 10-15 minutes.

4. Knead the dough on the table with your hands until soft, about 4 minutes. If it sticks, lightly dust your hands with flour or grease with vegetable oil.

Place the dough in a tall bowl (I have a 3-liter enamel pan) and place in a warm place to rise. The dough rises after 1.5-2 hours.

5. Place the finished dough on a floured table, flatten it a little with your hands, and fold it into a rectangle. Cover with cling film or bowl and let rest for 10 minutes.

If you are making pies for the first time, use half the dough. Leave the second one in the bowl, but remove it from a warm place.

6. For frying in a frying pan, cutting the dough is the most primitive. There is no need to cut out the dough with a saucer at all. This is necessary for baking in the oven.

So, roll out the dough with a rolling pin into a rectangle about 0.5 cm thick. And do it quickly, without thinking about the beauty and smoothness of the surface, do not try to achieve this 0.5 cm. A thin rolled pancake immediately begins to get fat. The purpose of rolling is to flatten the dough. By the way, this can be done without a rolling pin, simply clapping it with your hands, especially if you work with half the dough.

7. Cut all the dough into rectangles with a knife. Place a dessert or tablespoon of filling on each rectangle. The quantity depends on the size of the future pies.

8. Form (blind) pies. Place seam side down on a floured table. Cover with a towel to prevent drying.

It seems like everyone knows how to make pies since kindergarten. Indeed, what could be simpler. However, to my surprise, everyone I taught to bake pies initially turned out long and narrow.

In order for the pie to turn out lush, plump, and not a long, narrow boat, the length of the pie should be the short side of the rectangle.

Let's look at the photo. We connect the sides from which the arrows go towards each other. It turns out, roughly speaking, a pipe. We pinch the ends of the pipe. Lightly pat the pie between your palms so that the seam is in the middle.

I make small pies. First, I cut the rolled out dough into strips about 7 cm wide. Then cut each strip across into rectangles. The pies on the table under a towel during the process and then in the frying pan greatly increase in size.

9. They stuck the pies on, by this time the first ones had already spaced out and swelled. You can bake. Place the pies in the pan as tightly as possible so that they rise up.

If it happens that the pies are stuck to the table, carefully pry them off, for example, with a table knife or a wooden spatula.

10. Bake in a preheated frying pan with vegetable oil until golden brown on both sides.

To know that the oil has warmed up, you need to literally throw a pinch of flour into it, the oil should boil.

You can bake pies in any frying pan, but a thick-walled one is better. With all due respect, I think it’s better to bake pies in a cast iron frying pan. But I myself am used to baking pies and pancakes on an old Soviet thick-walled aluminum frying pan with a grate called the “Enchantress”. By the way, many people consider them to be cast iron because they are heavy.

11. Place the finished pies on plates lined with paper napkins or towels so that they release some of the fat.

12. Serve hot. Store in a tray or saucepan with a lid. But it’s better not to cook a lot - on the third day, pies, like bread, are no longer such a pleasure.

The photo shows a cut of yesterday's pie, so the filling is lumpy.

Calculation of calorie content of a dish

"Yeast dough for pies"

In 100 grams of dough: 2140: 843 x 100 = 254 kcal

© Taisiya Fevronina, 2015.

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

With all my heart I wish your household delicious pies! It’s such a pleasure to burn yourself, bite into a hot pie with a slightly crispy crust, and wash it down with aromatic 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

Let's start kneading the dough

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 - the result is a warm base for our dough, which is exactly what we need.

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


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


The foamy head is ready to leave the bowl - this is exactly the result of the yeast action that we need. There will be pies!


Beat two eggs into a large bowl and pour in the 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 flour called for in the recipe at once. This way you can avoid mistakes. Depending on the density and type of flour, less/more quantity 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 sifted flour.


As a result, the consistency of the dough should be elastic, stiff enough - not stick to your hands. Take a palm of vegetable oil, knead the dough and cover with a towel.


Yeast dough for fried pies (any yeast dough, really) works best in a warm, humid, draft-free place.

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 moist, warm conditions in the bathroom and bring the dough into the room for proofing.

I make do by soaking a towel in hot water and, after squeezing it thoroughly, cover the dough. Then I put the dough in the oven. Naturally, with the oven turned off), the dough is kept in these conditions for 1 hour and rises perfectly. You can place the yeast dough on a sunny windowsill, just make sure that the window is closed - yeast dough does not like drafts!

Using this recipe, you can prepare delicious, as well as other homemade baked goods.

After 1 hour, we look under the towel and see that the dough has more than doubled in size! Today my dough came up so well that the top remained on the towel and the appearance in the photo leaves much to be desired. I apologize for the unpresentable appearance.


Place the dough on a floured surface and knead it. Leave for another 20 minutes.


Then pour vegetable oil into your palm and pinch off small balls from the dough. Each ball is a future pie. The surface on which you place the dough balls should also be greased with vegetable oil or sprinkled with flour.


We leave the balls to “rest” for another 15 minutes, meanwhile we make the filling.
So, the dough is ready for baking!
Using your fingers, flatten the buns into flat cakes and add the filling. For example, today we will have potato pies.


We pinch the pies without leaving holes in the dough. The pies turn out to be elongated oval in shape, which can be inconvenient when baking - they spin. But if you put the pies closer together, there won’t be such a problem.
Fry the yeast pies in a deep frying pan with vegetable oil.
Attention! Vegetable oil should be well heated. You can check the readiness of the oil for frying in a simple way: drop a piece of dough the size of a large pea into the oil - if it immediately floats up and begins to fry, then the oil is heated, you can lower the pies.


About 5 minutes over medium heat will be needed to beautifully fry the pies on each side.


You can try the pies!


This is what the pie looks like in cross section


I will answer frequently asked questions about this recipe:

For pies and pies in the oven, I use a different dough recipe: with added sugar, milk, butter (without water). It performed better when baked in the oven. Many friends tried to use this recipe for pies in the oven, but due to the fact that the dough rises well and the baking time is longer than in a frying pan, the pies increase greatly in size, burst, and the filling leaks out.

How many fried pies can be made from this amount of dough?

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

How long should the pies be fried?

In well-heated oil, the pies are fried very quickly, no longer than five minutes. Place our pies in the heated oil - as soon as the bottoms brown, turn them over! The dough for fried pies according to this recipe turns out “bubbly” and a little crispy.

Question from a newbie that I thought was very important:

Do I need to fry the pies right away? Is it possible to make them first, using all the dough, and then fry?

If you stick the pies and leave them on the table, the dough will continue to rise. If you take the pie in your hands, it may fall, tear, or the filling will fall out. Therefore, it is recommended to make pies from 4-5 pieces (how many fit in the frying pan) and fry them immediately. There are recipes for fried pies where the pies are left to proof, but in this case it is not needed (our dough was already quite suitable).

If the apartment is cold, will the dough work in the oven turned off?

In case of coolness in the apartment, it is better to place the yeast dough in a water bath for proofing. An example of organizing such a bathhouse is shown in the photo (taken from the Internet). Place a bowl of dough in a large bowl of warm (close to hot) water and cover our structure with film.

2 617

Agree, sometimes it’s too lazy to tinker with yeast dough and wait for it to rise, but you really want warm, rosy pies for tea. It is at such a moment that it will come to the rescue recipe for quick pies in a frying pan without yeast. Just half an hour and there are delicious and plump pies on the table.

Also, such a simple recipe for quick pies in a frying pan will help out if you don’t have an oven.

Quick fried pies can be prepared with any filling to your taste:

⦁ Rice with egg.
⦁ Mushrooms with onions.
⦁ Cabbage with mushrooms.
⦁ Cheese with herbs.

You can also make them with sweet filling. In any case, it will turn out very tasty.

The pies themselves are juicy on the inside, with a golden, crispy, bubbly crust on the outside. Fast, satisfying and very tasty!

HOW TO COOK QUICK PIES IN A FRYING PAN:

Shred the cabbage.

Cut the mushrooms into small pieces.

Heat water (150 ml) in a frying pan, add cabbage and mushrooms to it and simmer over medium heat under the lid for 5-7 minutes. Add ketchup, salt and pepper, stir and simmer for another 5-7 minutes until the cabbage is soft.

In a deep bowl, combine kefir, sugar, salt, vegetable oil and egg. Mix.

Add baking powder and gradually add sifted flour (you may need a little more or less flour, it depends on the size of the egg and the type of flour). Knead the dough and set it aside for 10-15 minutes. Do not beat the dough too much; it should be light, soft, and sticky to your hands.

After 10-15 minutes, using vegetable oil, form small circles of dough with your hands, stretch each circle with your fingers into a pancake, place a tablespoon of filling in the middle and seal the edges, forming a pie.

Pour vegetable oil into the frying pan so that it covers the bottom with a thin layer. Turn on the stove (medium heat) and wait for the oil to heat up. Reduce heat to low, place the pies seam side down and fry until golden brown (literally 1-1.5 minutes on each side). Place the finished pies on a paper towel to remove excess oil. And that’s it, quick pies in a frying pan are ready, bon appetit!

Hearty fried pies in a frying pan are an excellent option for a snack and quick satisfaction of hunger. A recipe with photos of meat, potato, and mushroom pies is much easier to prepare than it might seem. The main thing is to knead the dough correctly. And further preparation will be a matter of taste, imagination and availability of ingredients.

Even with the widespread popularization of the principles of proper nutrition, few people can deny themselves the pleasure of eating a delicious fried pie. The dough recipe may seem complicated to novice housewives. But if you follow the cooking technology from this publication, you will understand that there is nothing complicated in this process. Easily master all the steps and pamper your loved ones with a fragrant treat.

Prepare for the test:

• 10 gr. dry yeast;
• 4-5 tbsp. l. sunflower oil;
• 180 ml. milk;
• 1 egg;
• 1/2 tsp. salt;
• 1 tsp. Sahara;
• 3-4 cups of flour.

Assemble for filling:

• 500 gr. pork or beef shoulder blades;
• 1 large onion;
• 1 tsp. basilica;
• Salt, spices to taste;
• 0.5 bunch of greenery;
• sunflower oil for filling.

How to cook:

1. This recipe for dough for pan-fried pies is prepared quickly, without a long wait until it’s ready. So first prepare the filling.
2. Rinse the meat and grind using a meat grinder.
3. Peel the onion and cut into small cubes.
4. Place the onion in hot oil and fry until translucent.
5. Add shredded meat. Stir vigorously with a spatula so that the meat does not clump together.
6. Salt, add spices, fry until done.
7. Chop the greens and add to the meat. Stir the filling well and turn off the pan. Transfer the minced meat to a bowl to cool quickly.
8. The recipe for fried pies in a frying pan can be continued by preparing the dough. Heat the milk to a temperature of 20 degrees (it is important not to overheat), pour into a bowl.
9. Add a packet of yeast and sugar to the milk. Mix the ingredients, add a little flour.
10. Leave the dough for 15-20 minutes in a warm place.
11. Sift the flour into another bowl.
12. In a separate bowl, beat the egg with a pinch of salt.
13. Add the egg to the dough after time.
14. Add oil in the amount recommended for the frying pan pies recipe. Mix the ingredients.
15. Gradually add the prepared flour, stirring.
16. Transfer the mixture to the table and knead the dough. We recommend kneading the dough for at least 10 minutes. During this time, gluten will be released from the flour and the mass will acquire an elastic structure. Therefore, during the kneading process, do not rush to add a large amount of flour.
17. Leave the recipe for yeast dough for fried pies to cook for half an hour. While the formed dough is “resting”, prepare the filling - place it in a convenient bowl.
18. Divide the dough into two parts. Divide each into equal parts with a knife.
19. Knead each part of the dough with your hands and form into an even cake.
20. Lightly roll out the flatbreads to 1cm thickness.
21. Place a dessert spoon of filling onto the flatbreads. Or use the amount of mince based on the size of your tortillas.
22. The recipe for pie dough in a frying pan is quick to prepare. If “guests are on the doorstep”, you can cut it without time to “rest” the dough.
23. Fold the edges over and mold them together, similar to the dumpling sculpting technique. Make sure that the shape is oval, slightly flattened.
    Place each pie on a floured surface.
24. Heat a frying pan with sunflower oil. Pour in a little more oil than you usually use. This is necessary so that the sides are fried and you get rosy, delicious pies fried in a frying pan. The recipe can also be deep-fried.
25. Place finished portions on a plate covered with paper napkins. The paper will absorb excess oil, then serve. The pies are delicious both cold and hot.

The combination of eggs and herbs harmonizes perfectly as a filling for pies fried in a frying pan. The soft dough recipe using yeast is easy to prepare. Do you have doubts, or can you do it? And try today to repeat the technology described in the recipe. See for yourself that even without cooking experience, making successful pies is not difficult!

Required for the test:

• 2 tsp. dry yeast;
• 2 tbsp. l. Sahara;
• 1/3 cup (200 ml.) water;
• 0.5 tsp. salt;
• 1 cup (200 ml) sour cream;
• 2 eggs;
• 4-5 glasses of flour.

Required for filling:

• 8 eggs;
• 100-150 gr. green onions;
• 0.5 bunch of dill;
• 0.5 bunch of parsley;
• Salt and pepper to taste.

Cooking order:

1. According to the recipe for yeast dough for pies in a frying pan, measure out the water. Heat to a temperature of 20 degrees, pour into a bowl.
2. Measure yeast into water, 1 tsp. Sahara. Stir and leave in a warm place for 5 minutes.
3. Break the eggs into a separate bowl. Add sugar, salt and beat.
4. Add sour cream to the egg mixture and beat the ingredients.
5. Pour the yeast dough into the resulting mass and stir.
6. Gradually add flour, kneading the mixture.
7. Knead the dough with your hands on the table until an elastic, soft ball forms.
8. Leave to rise for an hour and a half (or a little less) in a warm place. While the dough is rising, think about what you can make from the dough in the pan. We recommend trying the egg and herb filling. Use our recipe or prepare another if desired.
9. Boil the eggs hard. This is easy to do by leaving the eggs to cook after boiling for 7-10 minutes over low heat.
10. Cool the boiled eggs and remove the shells.
11. Cut the eggs into small cubes and place in a bowl.
12. Wash the greens and chop. Add chopped onions and herbs to the eggs. Salt, pepper, mix the filling.
13. Now it’s time to prepare the next recipe for yeast pies in a frying pan. Divide the dough into equal parts. Roll each into a flat cake, about 1 cm thick.
14. Take the tortilla in your hand and place a spoonful of filling in the center.
15. Fold the edges, connect them and slightly flatten the resulting pie.
16. Place the pieces on a surface sprinkled with flour.
17. When all the pies are formed, start frying.
18. Heat a frying pan with sunflower oil.
19. Place the pies in hot oil and fry on both sides. Blot off excess oil and serve.

Sweet recipes made from dough in a frying pan are popular. They are prepared quickly and easily, and captivate with their taste and aroma. We suggest repeating one of the easiest ones right now.

Prepare for the test:

• 480 gr. flour;
• 2 eggs;
• 0.5 tsp. salt;
• 1 tsp. soda;
• 200 ml. kefir;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. sunflower oil.

Prepare for the filling:

• 700 gr. unpeeled apples;
• 1 tsp. cinnamon;
• 2-3 tbsp. l. Sahara;
• Juice of half a lemon.

Cooking steps:

1. For this pan frying pies recipe, start by preparing the filling as the dough cooks quickly. Peel excess apples and cut into small cubes.
2. Place the apples in a saucepan, add sugar, lemon juice and simmer for 5-10 minutes over low heat. This way they will release their juices and will definitely bake as a filling.
3. Place the prepared apples in a colander to drain the moisture. Then transfer to a bowl and sprinkle with cinnamon.
4. Prepare the dough for a quick recipe for pies in a frying pan. Break the eggs into a bowl and beat with a fork.
5. Add kefir, stir. Measure out the sunflower oil and stir until smooth.
6. Add soda, sugar, salt, flour. Knead the dough well.
7. Divide the ball into portions the size of a chicken egg.
8. Roll out each portion to about 1cm thick.
9. Place about 1 tablespoon of filling in the center of the flatbread.
10. Pinch and seal the edges.
11. Heat a frying pan with sunflower oil.
12. Fry the pies on both sides until cooked over medium heat. Place on a napkin, then serve.