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 the homemade pies are, sometimes you are drawn “to the left” - to the market ones)))

The preparation is extremely simple.

Mix yeast (any kind, mine is dry), salt, sugar and cold water.
The yeast should dissolve well.

Add vegetable oil.

I pour half of the flour into a cup and add “mulyaka”, stir and add the rest of the flour. I carry out the entire 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 too much air.

And put it in the refrigerator, usually overnight (8 hours).

Time passed, and this is what happened.
If the dough sticks too much to your hands, you can knead it some more, but it’s not cool.
And you can bake pies.
Of course, it’s 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 and liver filling, large and flat.
I put a lot of filling, but not much dough (although I love it), but the family asks for more “meat”)).

Here's a pie on the "break".

I use this dough to bake crumpets when I’m too lazy to go buy bread.

I note that at this level of sugar, the dough turns out sweetish.
You can use it to make fried pies with a sweet filling (I made it with apples).

Below in the photo is a cross-section of the plump.

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

This time I got 15 large pies.

Have fun with delicious experiments!

Cooking time: PT01H30M 1 h 30 min.

Let's start, perhaps, with a classic of the genre - a 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 tbsp. l. Sahara;
1 egg;
6 tbsp. 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 egg to the bowl. Stir and gradually add flour - the dough should be well kneaded, soft and very pleasant, but in no case hard.

Round, place in a bowl, cover with a towel or cover with cling film. Place in a warm place until doubled in size, then knead - the dough is ready to use.

Advice: if you have a problem finding a warm place in the house, you can fill the sink with warm water and simply put a bowl of dough there. If necessary and as it cools, the water can be changed periodically.

Lenten yeast dough for pies

Cheap and cheerful, yes. When fresh, just baked, the pies fly away instantly. On the second day, of course, they somewhat lose 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, try this recipe for lean pie dough in the oven with yeast.

Ingredients:
7 g dry yeast;
200 ml 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 bubble actively, add salt, vegetable oil and stir in the remaining flour. Round the dough - it should be soft, not hard or sticky. Place 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.

Knead the finished dough - you can form pies.

Advice: If you need to prepare the 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 advantages: first, you don’t need to knead the dough, the bread maker does everything for you (measuring and putting the ingredients into the bowl doesn’t count, right?); second, the finished pie dough is very pleasant to work with (believe me, you want to play with it and play with it endlessly, it’s fantastic!).

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

Cut the butter into small, small cubes or grate it. Beat the egg slightly in a separate bowl.

Place all the ingredients for the pie dough into the bowl of the bread machine in the order recommended for your model. We set the “Dough” program. After the readiness signal, gently knead the mass - you can begin forming 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 pies on cottage cheese

It is better to fry pies made with curd dough in a frying pan - this way they will turn out soft, tender and incredibly appetizing. However, this same recipe can be implemented in the oven - and it will be good 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 the cottage cheese through a sieve, mix with eggs, salt, and sugar.

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

Advice: The softness of the dough is directly affected by the quality of the cottage cheese - if the initial product is watery and insufficiently pressed, more flour will be required, which means the pies will come out tougher.

Dough for pies with kefir

Typically, 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 classic yeast dough, however, if for some reason you avoid yeast or you just need to utilize yogurt, the recipe is different.

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

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

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

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

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

Potato yeast-free dough

Potato pies - zrazy - are prepared in a frying pan, frying them in a large amount of oil, and few people think about the fact 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 tbsp. l. flour.

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

Mix the resulting mass with salt, egg, and add flour. Knead the soft dough, trying to use as little flour as possible. It is convenient to roll out the resulting mass with a spoon onto a sheet of cling film and form patties by simply lifting the edges of the polyethylene and connecting the edges of the patty at the top.

Advice: Potato dough comes out sticky and quite difficult to work with - to make the task easier, try moisturizing your hands (with water or vegetable oil).

Potato yeast dough

Very soft dough, tender, pleasant both to work with and to taste! A separate bonus is that products made from such dough last longer and remain soft longer than similar pies made from regular yeast dough.

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

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

In another bowl, mash the boiled potatoes, mix with the egg, butter, and pour in the warm potato broth. Mix well again and pour into the flour mixture. Knead a soft, non-sticky dough, round it, put it in a bowl, cover with a towel and put in a warm place until the mass has at least doubled.

Advice: pies made from potato dough turn out to be quite pale and unattractive in appearance, so before putting the baking sheet with the products in the oven, it is recommended to thoroughly grease them with egg.

“Quick” puff pastry for pies in the oven

Of course, you can, without much fuss, run to the nearest supermarket and buy a kilogram of ready-made puff pastry there, but you can also go the other way - prepare it at home yourself. This is not difficult if you choose the “right” recipe, and the difference in taste will be very noticeable. We will talk 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 tbsp. l. Sahara.

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

Quickly grate the frozen butter (chop it with two knives), mix it with salt and flour. Pour liquid with yeast into the resulting crumbs and knead into a smooth, pleasant dough. 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 this, we crush and shape the products. After baking, the dough of the pies will be layered, the 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, “knife” attachment.

Rye pie dough

Quite specific, but certainly has a 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 vegetable oil;
1/2 tsp. salt;
1/2 tsp. soda

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

Add vegetable oil and mix until crumbly. Pour in warm (not hot!) coffee, knead into a soft, non-sticky dough, which is immediately ready for use.

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

Dough for pies with sour cream

The dough is finely porous, quite crumbly, rich in taste. Similar to sand, but softer and more pliable to work with. Pies formed from such dough are, of course, better 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 approximately half of the resulting mass to the sour cream and stir. Pour the remaining flour onto the work surface, level it, spread the sour cream and flour crumbs and knead into a smooth, soft dough.

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

Beer dough for deep-fried pies

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

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

Mix beer and salt, add butter and flour. Knead a soft, elastic dough that does not stick to your hands or surface. Add flour in stages - you may need a little less or a little more than the specified amount. We round the finished dough, wrap it in a plastic bag and leave 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 shaping of the pies.

Advice: When forming pies for deep frying, do not use flour for adding flour - it will burn and contaminate the contents of the pan. It is better to lubricate your hands and table surface with vegetable oil.

In general, there are tons and tons of recipes for pie dough! Choose any one, you still can’t go wrong. And if you need some more summary at the end of the article, let’s say it nicely: 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, steamer), the main thing is - so that it will lead you to joy. The joy of delicious homemade baked goods, a perfectly prepared dinner, and the good mood of your family members.

Cooking time – 1.5 hours.
Servings – 14 pies.

Ingredients:

• Warm water – 300 ml,
• Dry yeast - 1 heaped teaspoon,
• Sugar – 1.5 tbsp. spoons,
• Salt – 1 teaspoon,
• Flour– 600 gr.,
• Sunflower oil(for dough) – 3 tbsp. spoons.
• Sunflower oil for frying.

Cooking method:

1. Take a deep bowl and pour warm water (temperature 36 degrees). Pour in yeast, salt, sugar and use a whisk to mix everything.
2. Sift the flour and add half a portion to the water. Knead dough, first with a whisk, then take a spatula, and then with your hands.
3. Lubricate your hands in sunflower oil (about 3 tablespoons will be needed) and, adding the remaining flour, knead the dough for about 10 minutes. It may take a little more flour, another 2-4 tablespoons. spoons. The dough should be soft and should no longer stick to your hands.
4. Coat the sides of the bowl and the dough with sunflower oil, cover with a towel and place in a warm place. Please note that the dough does not like drafts. So it will stand for 45-60 minutes and will double in size.
5. Take the dough with your hands dipped in sunflower oil and knead it again.

Yeast dough for fried pies ready.

1. After this, we pinch off a small piece and form a flat cake with our fingers.
2. Place the filling in the middle and seal the edges. We sculpt the so-called dumpling. Then we turn it over and place it on a surface that we also grease with oil.
3. We fry pies in frying pan with thick walls. Pour oil so that the pies float in it. When the oil is hot, place the pies in it and reduce the heat to medium.
4. Fry the pies on both sides until very golden brown, and then place them on a paper towel to absorb the fat.
5. Serve the pies warm.

I keep forgetting to post this recipe. Now I remember.
Try it - you won't regret it. My family is hard to please, but even they liked it!
The dough is extraordinary, the filling is in extraordinary harmony.
Many thanks to the author!

Original taken from mariana_aga in Moscow pies with cabbage

I wonder why they are “Moscow”? Unlike pancakes and kalachi, which come from Moscow and Leningrad (and Saratov, etc.), I have not seen pies named after other cities in GOSTs and standards. In our time " Moscow pies "is not in any collections of recipes, but Moscow pies bakers call open-baked pies made from butter dough, with or without a mesh. And yes, earlier in Moscow, in markets and streets, peddlers sold fried pies the size of a palm. But Moscow was unique not for this, but for the fried pies from Filippov’s bakery, Filippov’s pies, as they were called then. Probably in Soviet times they were renamed Moscow pies, and after the war they were renamed quite simply: “pies fried from simple dough.”

Over time, pies became the preserve of cooks, not bakers, and for this reason you will no longer see pies of this kind in recipe books. No such pie dough, no such fillings. Nowadays, both chefs and home cooks make the dough for fried pies simpler, and the filling more complex.

At home, they don’t take much time to prepare (they don’t require a lot of work), but you won’t be too far away from the dough: 3 hours for the dough, then 2 hours for the dough, with kneading every half hour, then cutting, modeling, proofing for about 30 minutes and fry for 10-15 minutes.

MOSCOW PIES WITH CABBAGE according to GOST

MOSCOW PIES WITH CABBAGE

For 12 pies weighing 50g each

OPARA
1 00g flour 1c
1.5 g yeast SAF-Gold (1/3 tsp)
100g water (40C)

DOUGH
200g flour 1c
5g salt
15g sugar
80-150g water (40C)

FILLING
for 200g minced cabbage
300g cabbage
4g salt
20g butter
1 smallegg

The dough is mixed and fermented 3 hours at 30C or 8-24 hours in the refrigerator. Next, add the remaining products to the dough and knead Very soft dough that is fermented 2 hours With two kneading. Ripe dough is divided into 12 pieces and pull them into balls. Through 5 minutes roll out or spread them into flat cakes. Stuff each one with minced cabbage, pinch, and give the pies a shape. pumps and place on an oiled sheet. They give 15 minutes proofing. Fry in oil at 170-180C/370-380F until golden brown. MINT CABBAGE The cabbage is finely chopped, scalded with boiling water, allowed to cool and squeezed. Fry with butter until tender, let cool and season with salt and finely chopped hard-boiled egg. No. 253/"350", 1940

For beginners, here are some illustrations and explanations

In Canada, use unbleached all-purpose flour. In Russia - bakery 1c. Instead of 1.5g of osmotolerant instant yeast, you can take 3g of fresh (pressed).

The dough is kneaded in two steps. First, knead a simple dough of flour, water and yeast and let it rise in the heat until it reaches its maximum. This is a dough. The dough will grow approximately 5-8 times in volume in 3 hours and bubbles will burst on its surface

The structure of ripe dough is network-like, the smell is delicious - bready and at the same time sharply alcoholic.

This is how the dough is kneaded at home. In a bowl with the rest of the recipe flour, salt and sugar, mix the dough and water into a rough, lumpy mixture. Water according to the recipe, but NOT ALL. Hold 30-40g of water and set aside.

Knead the dough until smooth in a mixer or food processor (1 minute). The dough should have a moderate consistency at this point (about the same as dumpling dough).

Then, continuing to knead, add the rest of the water, which can be in the form of ice if kneading in a food processor (another 30-40 seconds). The result will be a very soft dough with developed gluten.

It stretches endlessly into a thin durable film

Place the dough in a bowl covered with film and ferment for 2 hours at room temperature.

Knead every 30 minutes at the beginning of fermentation (2 times), then let the dough rise for an hour.
Knead, or simply stretch and throw the dough over itself in a bowl

Or they knead it, straightening the dough on the table into a layer and folding it three times and three times again. For pies, it doesn’t matter how you knead the dough.

After the second kneading, leave the dough to ferment quietly in a bowl under film for an hour and, in the meantime, prepare the cabbage filling. It is very simple, can be prepared at lightning speed, and at the same time it is unusual. I was even afraid to taste it when I was cooking; it seemed very primitive to me. But in the finished pies, it tastes absolutely heavenly - a wonderful combination of the taste of “creamy” cabbage with a fried airy pies.

They set the eggs to boil (to fill the pies you only need one egg, of course)

Meanwhile, finely chop the cabbage and pour boiling water over it. Stir with a fork. The liquid will smell sharply of “sulfur” and bitterness.

Place the cabbage in a sieve, pour cold water over it and squeeze it out by hand.

Place in a hot frying pan with oil, preferably cast iron. DO NOT SALTY.

On big heat, stirring quickly, fry until golden brown (about 4 min)

Allow the cabbage to cool and salt, add a chopped egg.

MODELING PIES

The special thing about this dough is how soft it is (and quite sticky). It is best to work with thin gloves, lightly oiled and cut the dough on a table or silicone, lightly oiled.

Divide the dough into equal portions, and after the balls have rested for 10-15 minutes, spread them into flat cakes and spread the filling with your fingers.

Traditionally, these pies are made like dumplings or chebureki, throwing half the dough over the filling.

And pressing the edge against the table

Lightly press the belly with your palm so that the patty becomes even and you can, but not necessarily, pull the ends towards the center, giving the patty the shape of a flat boat.

While the oil is heated over medium heat, 10 minutes for 0.5 liters of oil, the pies will rest before frying. You can give them a longer proofing period of 20-25 minutes. The main thing is to give them minimum 10min so that the tension in the dough subsides and the pies turn out airy and tender.

The most neutral in taste and aroma are refined olive and peanut oils. For an authentic aroma, I add a little cold-pressed sunflower oil to them. In general, I highly recommend that pie lovers experiment with different fats and oils for frying. They allow you to diversify both the taste and aroma, as well as the color of the crust and its very character, crispiness and tenderness. The choice of oil (or fat for frying) is not the most important thing in pies, but it plays a role significant p ol.

Oil or fat for frying pies is heated in a thick-walled container to 170-180C/370-380F. It is important. In cold fat, the pies dry out and remain pale, but in overheated fat, they burn and remain raw. In thick-walled dishes, the temperature of the oil does not fluctuate and remains stable, even, and high when raw pies are dipped into the oil. This allows you to fry the pies evenly and equally quickly on both sides.

The pies can be fried in oil or oil. In deep oil, they get a red crust that is smooth on all sides, and this method is typical for catering. Fry in oil (on a layer of oil 0.5-1 cm thick) at home in a frying pan.

Therefore, homemade pies are characterized by a white “waterline” around the perimeter. Many people really like it even without it, according to strict connoisseurs, and the pie is not a pie. Hot pies are first placed on a paper towel to dry off excess oil.

And then you can put them warm and stack them. What a treat for the eyes!

I’ve been looking for a recipe for pies “like at the market” for a long time; I can’t even remember how many recipes I’ve tried. But something was wrong. And you don’t always want to tinker with dough. This recipe amazed me with its simplicity and speed. There is no need to wait for the yeast dough to rise; after kneading, you should immediately begin modeling; the dough should rise directly during frying.

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

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

Any filling.

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

Make balls the size of tennis balls from the dough. The dough should not rise, this is the very essence of cooking. It will work well when frying. Immediately form the balls into a flat cake and add the filling.

We form a pie (we wet our hands in vegetable oil). And pat the top down well, the pie should be flat.

Fry in a hot frying pan in a large amount of vegetable oil, the first side is the one where our pie was joined. Don't forget that the dough will increase 2-3 times during frying.

Let the pies cool and start tasting.