Dough for fried pies is a classic and a novelty in one name. Today it is very difficult to trace when the first pies came out of the hands of housewives. Some argue that the roots should be sought in distant paganism, others say that the pie, in the form that we are accustomed to seeing on the tables of Russian homes, is 400 years old. One thing is known for sure: pirozhki are the children of the great Russian pie. The budding of pies occurred for a very practical reason: it was more convenient to treat family members or guests, take them out to the field to workers, and distribute to children on the street with small bread products that fit in the palm of your hand, rather than breaking off pieces from a whole pie.

Story the filling has a shorter lifespan, since it was added to the pies a little later. Thrifty housewives wrapped them in dough to prevent excess food or leftover food from going to waste. So pieces of meat, fish, chopped eggs with onions and even porridge got into the middle of the pies. Initially, pies were filled with unsweetened products, and the dough was straight yeast. Since ancient times, the preparation of such baked goods has been considered almost magical. To make the dough fluffy and tasty, it was necessary to tackle it with a pure heart and a cheerful disposition. And the house in which rosy pies were baked avoided troubles and hardships.

Pies cannot be called beneficial for the human body. It is very nutritious and high-calorie dish. And yet, pampering yourself with fragrant, piping hot pies is not forbidden. For centuries, housewives have honed their skills in the ability to make airy, melt-in-your-mouth dough. In every home, like a relic, its own special dough recipe is passed down from generation to generation. Originally Russian pies were baked in the oven. Today, in our impulsive age, fried pies in a regular frying pan have become popular. The dough for them can be anything: sponged and straight yeast, puff pastry, shortbread or kefir. And the choice of filling depends on the hostess’s imagination and, of course, the available grocery basket.

Before you start cooking, watch this funny video.

Kefir dough is becoming increasingly popular. It is quickly prepared from the simplest ingredients - flour, kefir and soda. The dough does not require proofing; pies can be made immediately after kneading. They turn out soft and airy and can be combined with any filling.

Recipe ingredients:

• kefir 0.5 liters
• flour 0.5 kg.
• eggs 1 pc.
• soda 1 teaspoon
• salt 2 teaspoons
• vegetable oil 2 tbsp. spoons

Cooking method:

1. Remove the kefir from the refrigerator a few hours before preparing the pies; it should warm up to room temperature. Pour the kefir into the bowl in which you will prepare the dough.
2. Put soda in kefir. Stir. Add egg and vegetable oil. Stir well again. Gradually add flour sifted through a sieve. Knead the soft dough. Cover it with a towel or cling film and leave to stand for 30 minutes. The kefir dough is ready.
3. Advice: Instead of kefir, you can use yogurt or whey. It’s okay if the kefir is expired. This will not affect the taste of the dough. On the contrary, it allows you to use a stale product.

A very economical recipe for yeast pies on water without eggs. Using this dough you can prepare Lenten pies, which can be eaten during Lent. The dough turns out tender, airy, fits perfectly, and does not go stale for a long time.

Recipe ingredients:

• flour approximately 600 g.
• water 1.5 cups
• dry yeast 1 teaspoon
• sugar 1.5 tbsp. spoons
• salt 0.5 tsp
• vegetable oil 3 tbsp. spoons

Cooking method:

1. Dissolve the yeast in warm, sweetened water. Add 4-5 tablespoons of flour. Cover with a towel and place in a warm place to rise.
2. A foam cap should form on the surface of the liquid. If this does not happen, it means that the yeast died for some reason - the water was hot, the expiration date had passed, or something else.
3. Sift the remaining flour into a deep bowl, add salt, stir. Pour water with yeast and vegetable oil into flour. Knead the dough first with a spoon, and then with your hands greased with vegetable oil.
4. Cover the dough with a towel and leave to rise for 1-1.5 hours in a warm place. When the dough has increased in volume by 2-3 times, place it on a floured work surface, knead it, let it rest for 10-15 minutes and you can make pies.

A convenient, easy-to-use recipe for yeast dough that rises in the refrigerator in 30-40 minutes. The dough is suitable for making pies with a variety of fillings.

Recipe ingredients:

• flour 4 cups
• water 0.5 liters
• yeast 2 teaspoons dry or 50 g live
• eggs 2 pcs.
• vegetable oil 4 tbsp. spoons
• salt 1 teaspoon
• sugar 2 teaspoons

Cooking method:

1. Pour 100 milliliters of water into a half-liter jar, add a little sugar and yeast. Water temperature – 28-35°C. In cold water the yeast will not “wake up”, but in hot water it can die.
2. Within 5 minutes a foam head will begin to appear. Once the mixture doubles in size, begin kneading the dough.
3. Sift the flour so that it is saturated with oxygen. Pour the remaining water into a large saucepan, dissolve sugar and salt in it. Pour in yeast, eggs, vegetable oil. Stir.
4. Gradually add flour, kneading the dough thoroughly. It is necessary to add flour until the dough begins to pull away from your hand, but not completely, but so that your hand remains in the dough. The dough will seem runny, but this is what makes the pies airy and very soft.
5. Place the pan with the dough in the refrigerator. It can stand in the cold from 40 minutes to 2 hours or longer, until you have time to fry the pies. It is not recommended to keep the dough for more than 2 hours. It supposedly smells like yeast. However, it is very convenient to knead the dough in the evening and fry fresh pies for breakfast in the morning.
6. Knead the dough before modeling. Make pies on a floured surface or on a clean table, greasing your hands with vegetable oil.

On Internet forums, housewives never cease to praise choux pastry for fried pies. The dough turns out smooth, elastic, easy and pleasant to work with, does not stick to your hands, rolls out well, and the pies turn out soft, airy, and do not go stale for a long time. Believe me, this is all true.

Recipe ingredients:

• flour 4-5 cups
• yeast 50 g.
• boiling water 1 cup
• cold water (t 28-35°C) 1 glass
• salt 1 teaspoon
• sugar 1 tbsp. spoon
• vegetable oil 3 tbsp. spoons

Cooking method:

1. Crumble the yeast into a bowl, dilute it in cold water, add salt, sugar and vegetable oil. Stir.
2. Boil the water. Sift 4 cups of flour into a deep bowl. Pour the mixture from the bowl into the flour and immediately add a glass of boiling water. Knead the dough quickly. Next, knead the dough on a floured table for 10 minutes. The dough should be elastic and should lag behind your hands.
3. Immediately start making pies. This means the filling needs to be prepared ahead of time!

Delicious fried pies can be prepared without yeast using cottage cheese and sour cream. The dough turns out juicy and soft, suitable for sweet and savory pies.

Recipe ingredients:

• cottage cheese 300 g.
• eggs – 2 pcs.
• sour cream 3 tbsp. spoons
• salt 1 teaspoon
• sugar 1 tbsp. spoon
• soda 0.5 teaspoon (quench with vinegar)
• vegetable oil 3 tbsp. spoons
• flour 2.5 cups

Cooking method:

1. Load the food into the bread maker bucket. First, add the liquid ingredients - sour cream, soda slaked with vinegar, eggs, vegetable oil, then cottage cheese and flour. Select the “Dough”, “Dumplings” or “Pizza” mode depending on the bread machine model. After kneading, you can immediately bake the pies. There is no need to rise the dough.

Each housewife has her own secrets on how to make fried pies especially rich and tasty. And if you are a beginner cook, then use our tips:

• be sure to sift the flour, enriched with oxygen in this way, it will make your pies light as feathers;
• well-kneaded dough rises quickly, cooks evenly and does not go stale for a long time;
• the filling for the pies should keep its shape, not be wet or spreading;
• any dough must mature. After forming the pies, let them lie on the table for a couple of minutes before placing them in a hot frying pan.

You can't be afraid of the test. You need to love him and talk to him, and your pies will become famous throughout the area. Bon appetit!

The taste of the entire dish depends entirely on how to prepare the dough for fried pies. There are many recipes, and each of them is suitable for one or another filling. There are also universal dough options for fried pies, which will allow you to make blanks for several different fillings at once.

The dough for fried pies is prepared on the basis of dairy and fermented milk products. For the simplest recipe, you can use plain water. Delicious and original pies are made with a curd base, however, unlike other options, they cannot be stored in the refrigerator for too long. You can also prepare choux pastry by adding the liquid ingredient while hot.

To make the dough fluffy, baking powder, soda, dry or fresh yeast are added to it. If desired, you can also supplement the dish with eggs, vegetable oil, salt and sugar in the required proportions. The finished dough is rolled out into a layer and divided into portioned flat cakes using a mug, or small pieces are plucked off from a common piece, forming them separately. After adding the filling, the edges of the pie are pinched and all the pieces are rolled out again until flat.

Yeast dough for fried pies is considered a classic and is most often used by housewives around the world. With dry yeast, the cooking process does not take much time, and the end result is pleasing to both the eye and the stomach. The dough for this recipe is slightly sweet and goes well with any filling.

Ingredients:

• 400 ml warm milk;
• 1 ½ tbsp. l. Sahara;
• 600 g flour;
• 1 tsp. dry yeast;
• 3 tbsp. l. vegetable oil;
• 1/3 tsp. salt.

Cooking method:

1. Pour the yeast and sugar into a bowl with milk and stir.
2. Add about 100 g of flour and whisk everything until bubbles appear.
3. Cover the bowl with a towel and leave in a warm place for half an hour.
4. Add all the remaining flour and salt to the dough and knead the dough.
5. Pour in vegetable oil and knead well again.
6. Cover the dough with a towel again and keep warm for 2 hours.
7. Pinch off a small piece of the finished dough and form into balls.
8. Roll each ball into a flat cake, add filling to taste and form into pies.

Interesting from the network

When there is very little time to prepare fried pies, the easiest way is to turn to kefir dough. It rises due to the reaction of soda and kefir, and turns out quite fluffy and soft. The entire procedure for preparing the dough will take no more than 15 minutes, and it is also very simple and quick to put together.

Ingredients:

• 500 ml kefir;
• 600 g flour;
• 1 egg;
• 1 tsp. soda;
• 2 tsp. salt;
• Vegetable oil.

Cooking method:

1. Heat kefir to room temperature and pour into a deep bowl.
2. Beat in the egg, add soda and salt, mix.
3. Gradually add flour and knead the dough thoroughly with a spoon.
4. Grease your hands with vegetable oil and pour a little more onto the dough itself.
5. Form a ball and knead it well.
6. Quickly divide the dough into portioned balls and roll them into flat cakes with your hands or using a rolling pin.
7. Add the filling, pinch the edges of the pies and roll each of them out again until flat.

The simplest and most economical dough for fried pies. It contains no eggs or animal fats, so this dish can be served on a Lenten table or offered to even the most avid vegetarians. The taste of the pies themselves practically does not suffer from such “deprivations,” but the caloric content is noticeably reduced.

Ingredients:

• 500 ml water;
• 10 g dry yeast;
• 100 ml vegetable oil;
• 1 pinch of salt;
• 50 g sugar;
• 4 cups flour.

Cooking method:

1. Heat half the specified amount of water (do not boil!) and dilute the yeast in it.
2. Pour vegetable oil into the yeast and add sugar, stir.
3. Leave the dough in a warm place until bubbles form.
4. Sift the flour and pour it into a common bowl in several stages.
5. Bring the remaining water to a boil and pour into the dough, stir quickly (until it cools - use a spoon).
6. Roll the dough into a homogeneous ball, cover with a towel and let stand for 30 minutes.

Curd dough allows you to make an interesting and unusual dish without requiring any culinary feats. Since the cottage cheese itself is quite dry, you will have to add a large number of eggs to it, and, on the contrary, less flour. It is better not to make too many pies from this dough, because on the second day they will already become a little stale.

Ingredients:

• 500 g cottage cheese;
• 2 cups of flour;
• 4 eggs;
• ½ tsp. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. soda;
• Vinegar.

Cooking method:

1. Add sugar to the eggs and beat well with a whisk, add a pinch of salt and stir.
2. Grind the cottage cheese in a blender until smooth, transfer to a common plate.
3. Quench the soda with vinegar or lemon juice, add to the dough, mix.
4. Add flour and knead into a soft elastic dough.
5. Cover the finished dough with a paper towel and leave to rise for 40 minutes.

Now you know how to prepare dough for fried pies according to a recipe with a photo. Bon appetit!

Every housewife probably has a favorite recipe for dough for fried pies. Nevertheless, everyone sometimes wants variety, both in life and in food. That is why you should keep in stock several options for how to prepare dough for fried pies. For those who don’t yet feel confident in the kitchen, the following recommendations will help:

• If you want to make the pies even more airy, it is recommended to beat the whites and yolks separately, and then combine them in one bowl;
• It is best to add vegetable oil to the dough itself, then much less of it will be needed during the frying process;
• Any dough for fried pies must contain both salt and sugar. Depending on the chosen filling, you can adjust their ratio to your taste;
• If the dough contains a fermented milk product, you should not additionally extinguish the soda;
• While the yeast dough is infusing, you can knead it several times to obtain more fluffy pies.
• Kefir or cottage cheese dough should remain slightly sticky. You should not add too much flour to it, otherwise the finished products will not be as fluffy.

I present to your attention a very convenient yeast dough for fried pies. How is it convenient? And because it doesn’t require long proofing! In almost 30 minutes you will prepare yeast dough, from which you will get awesome pies with any filling you want :))

I haven’t tried baking pies from this dough in the oven, but I’ve tried it in a frying pan more than once... to say it’s delicious is an understatement, now this is my favorite dough for fried pies :)

Let's get started. To prepare a very tasty yeast dough for fried pies, prepare flour, milk, fresh yeast, sugar, salt, sunflower oil, chicken eggs.

Dissolve yeast and sugar in warm milk. Sift the flour into a large bowl and make a hole in the center.

Pour the dissolved yeast into this hole and leave the flour until the yeast turns into a foamy cap. Bubbles should form on the surface. 15-20 minutes in a warm place will be enough.

Mix sunflower oil with eggs and salt.

Pour this mixture into the flour with yeast and begin kneading the dough.

You need to do this from the edges to the center, mixing the flour into the dough.

When all the flour is mixed in, gather the dough into a ball. This is how the yeast dough for fried pies turned out.

The dough can be immediately used to make fried pies; it does not need to be allowed to rise and rise!

Enjoy your meal!!!

Fried pies are not just delicious pastries, but also a tribute to the centuries-old traditions of Russian cuisine. Of course, a frying pan can hardly compare with a real antique oven, but this cooking method is quite acceptable for modern cooking. The pies still turn out very fluffy, tender and fragrant, and instantly gather the whole family at the table.

Yeast dough is most often used for pies, especially when it comes to cooking in a frying pan. Today, dry or fresh yeast is added to it. At the same time, dry ones are even preferable, since they allow the dough to rise much faster. In addition to yeast, flour, eggs, salt, sugar and vegetable oil are added to it. The dough can be kneaded with milk, water or kefir (in this case, you can use soda instead of yeast).

The main advantage of pies is that even with one dough recipe you can prepare a new dish every day, experimenting with fillings. Potatoes, cabbage, mushrooms, meat, liver and many other favorite foods become excellent fillings for fried pies. In this case, the filling is placed inside already prepared, so the preparation time of the dish itself takes only a few minutes.

The pies are served on a common plate. They can be used as a main dish, or a pleasant addition to hot dishes. Any salty sauce, ketchup, mayonnaise, sour cream, etc. will suit the pies.

Secrets to making perfect fried pies

Fried pies are a delicious and very homely dish that will be an excellent occasion for a shared dinner with the entire household. A variety of variations of dough and filling will allow everyone to find their ideal recipe. How to cook fried pies for your loved ones, experienced chefs will tell you:

Secret No. 1. Whatever filling you choose, it should be free of lumps and not too liquid.

Secret No. 2. The filling for pies must be completely prepared, without raw ingredients.

Secret No. 3. To make the pies better fried and the dough to become thinner, you can roll them a little with a rolling pin on both sides after adding the filling.

Secret No. 4. Before making the pies, the yeast dough should rise to double in size.

Secret No. 5. For the pies to cook well, the oil level in the pan should reach approximately halfway through the pies.

This dough is ideal for potato filling. You can make the simplest puree, or add liver, mushrooms, etc. You may need a little more flour. It is necessary to regulate its quantity during cooking.

Ingredients:

• 500 g flour;
• 2 glasses of kefir;
• 3 tbsp. l. vegetable oil;
• 1 tsp. soda;
• 2 eggs;
• ½ tsp. salt;
• 1 tsp. Sahara;
• Mashed potatoes.

Cooking method:

• In a deep bowl, mix butter, kefir, eggs, sugar and salt.
• Quench the baking soda with vinegar and add to the bowl.
• Gradually add flour to the resulting mixture.
• Knead the dough, not too tight, and roll it out.
• Using a glass, cut out even circles from the dough.
• Place the filling in the middle of each circle and form a pie.
• Fry the pies in vegetable oil until golden brown.

Fried pies with cabbage on water

Pies with cabbage according to this recipe turn out very soft and tender. You don’t have to skimp on the filling – there’s never too much cabbage in the pies. It is important that the water for the dough is warm, but not boiling water.

Ingredients:

• 600 g flour;
• 300 ml water;
• 1 ½ tsp. dry yeast;
• 40 g butter;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 2 tbsp. l. vegetable oil;
• 1 cabbage;
• 1 onion;
• 1 tsp. tomato paste.

Cooking method:

Heat the water, add salt, sugar and yeast, stir.

Pour the flour into a bowl, pour water with yeast into the center.

Melt the butter and pour it into the flour along with the vegetable oil.

Knead the dough with a spoon or spatula, then transfer it to the table and knead for 7-10 minutes by hand.

Transfer the dough into a bowl, cover with a towel and put in a warm place for 2 hours.

Chop the cabbage, cut the onion into half rings.

Place the onion in a frying pan with vegetable oil and fry until transparent.

Add cabbage, stir and lightly fry.

Add a little boiled water to the pan (about a third of a glass) and simmer the cabbage for 15 minutes.

Salt the finished cabbage and season with tomato paste, let cool.

Pinch off a small piece of the dough and roll it into a flat cake.

Place a tablespoon of filling in the middle of the cake and pinch the edges.

Fry the pies over medium heat in a large amount of oil until golden brown.

Delicious fried yeast pies in a frying pan

A simple recipe that is suitable for any filling. The dough rises very quickly, and the pies themselves are fried in just a minute. If the dough turns out to be too tight, just add another 1-2 tablespoons of vegetable oil.

Ingredients:

• 4 cups flour;
• 1 ½ cups water;
• 1 tsp. Sahara;
• 1 tsp. salt;
• 3 tbsp. l. vegetable oil;
• 1 ½ tsp. yeast (dry).

Cooking method:

Dissolve yeast in warm water, add salt and sugar.

Pour 3 cups of flour into the same plate and stir.

Cover the resulting dough with a towel and put it in a warm place for half an hour.

Add the remaining flour and butter, knead again.

Make pies in the standard way with any filling, fry on both sides until cooked.

Fried meat pies with milk

Meat pies can easily become a complete meal, especially if you don’t skimp on the minced meat for the filling. You can use any meat for it, but be sure to bring it to readiness in the frying pan.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• 2 tbsp. l. vegetable oil;
• 1 ½ tbsp. l. Sahara;
• ½ tsp. salt;
• 1 onion;
• 500 g minced meat;
• 15 g yeast;
• 2 eggs.

Cooking method:

Mix the following ingredients in a bowl: flour, milk, salt, sugar, butter, eggs and yeast.

Knead the dough well and put it in a warm place for 2-3 hours.

Cut the onion into cubes and fry in a frying pan.

When the onion becomes transparent, add minced meat to it.

Season the contents of the frying pan with salt and pepper and bring to readiness.

Roll the dough into a sausage, cut into small equal pieces.

Roll each piece into a flat cake, put the filling on it and make a pie.

Fry in plenty of oil for 2-3 minutes on each side.

Dough for fried pies with dry yeast

Dry yeast is much easier to handle, which is why modern housewives prefer this particular dough recipe. With it, the pies always turn out soft and fluffy. It is important that all ingredients are at approximately the same temperature.

Ingredients:

• 12 g dry yeast;
• 1 egg;
• 2 tbsp. l. Sahara;
• 1 tsp. salt;
• 3 cups flour;
• 1 glass of milk;
• 6 tbsp. l. vegetable oil;
• 3 cups flour.

Cooking method:

Mix egg, milk, butter, yeast, salt and sugar.

Sift the flour, pour 2 cups into a bowl with milk, stir.

Gradually add the remaining flour to make a dough that easily sticks to your hands.

Cover the bowl with the dough with cling film.

Turn on the oven at maximum temperature for 3 minutes.

Turn off the oven and place the bowl of dough in it for half an hour.

Now you know how to cook fried pies according to a recipe with photos. Bon appetit!

Quick dough for fluffy fried pies - a real find! Sometimes, I won’t say that often, I have an almost irresistible desire to make fried pies with some delicious filling. I just want to fry a huge mountain of golden pieces of dough with something delicious inside. And then, resting your chin on your hand, sitting on the edge of a chair, watch as your family happily absorbs the results of culinary inspiration. With almost sheer enthusiasm I get to the point of kneading the dough. But then my enthusiasm fades. After all, the prospect of spending half a day kneading yeast dough for pies, and then protecting it from drafts and noise, is not very pleasant. Therefore, I have long ago developed a “strategy” that allows me to maintain a great mood and save time. I use quick dough to fry pies. And I want to say that it turns out no worse than “long-lasting”. Airy as fluff and loudly crunchy. Over the course of all my successful (and not so successful) experiments, I have collected a small collection of the simplest express recipes. Actually, I’m sharing my experiences.