Pies fried in oil. Fried pies - the best recipes. How to properly and tasty cook fried pies. Unleavened dough

Publication date: 12/03/18

The seductive aroma emanating from fried pies is familiar to everyone! Pleasant notes excite the imagination and make you want to quickly taste this exquisite culinary miracle. Curvy, soft pies Everyone definitely likes it, and every housewife should be able to prepare such a delicacy.

Pies have long been present in Russian cuisine, numerous recipes for which are passed down from generation to generation, can be easily found in cookbooks, and today it’s even easier - just go to a culinary website. The variety of pies sometimes leaves you stunned and you just don’t know where to start...

Pies in a frying pan with meat - photo recipe

Almost all children and adults love homemade cakes.

Cooking time: 1 hour 30 minutes

Quantity: 15 servings

Ingredients

• minced meat: 400 g
• rice: 0.5 cups
• dry yeast: 11 g
• milk: 1.5 cups
• sugar: 1 tbsp.
• flour: 3 cups
• oil: 1 cup
• salt:

Cooking instructions

Add a pinch of salt, a spoonful of sugar, two cups of flour and yeast to the heated milk. Knead the dough, adding flour in portions if necessary.



Place the dough in a warm, draft-free place. An oven preheated to + 50 degrees is suitable for this. Place the bowl with the dough inside, turn off the heat, wait about forty minutes until the dough increases in size.



While the dough is rising, you need to prepare the filling. It requires boiling rice in salted water. Fry the minced meat in a frying pan. Connect fried minced meat With boiled rice and warm everything together for a couple of minutes.



The finished dough needs to be cut into approximately equal-sized pieces weighing about 50 - 60 grams. Form into flat cakes. Place the filling.

Important! You need to cut the dough and make pies on a greased surface.



Pinch the edges of the tortillas and turn the pies over, seam side down.



Heat a frying pan with oil. You need enough oil so that its level reaches the middle of the products. Fry the pies on both sides.



After frying, it is advisable to place the meat pies on a napkin or paper towel. They will absorb excess oil from the fried pies.

Potato filling

To prepare fried potato pies, take yeast dough, it makes products more tasty and fluffy:

• divide the dough into pieces weighing about forty grams, roll out flat cakes;
• Place minced potatoes in the center of each. Under minced potatoes refers to boiled mashed potatoes, to which you can add fried onions, mushrooms, and herbs;
• pies are formed;
• Fry until golden brown in a frying pan heated with oil.

Potato pies are usually shaped oval. Place in a cup, allowing excess oil to drain. Served both cold and warm, in any case they remain tasty, aromatic, and nutritious.

On kefir

Pies made with kefir are considered rich products made from unleavened dough. This delicacy remains soft, airy, pleasant to the taste, aromatic and attractive in appearance for a long time.

To prepare them:

1. 300 ml of kefir (homemade curdled milk) is combined with a teaspoon of baking soda.
2. After the bubbles appear, add a pinch of soda, 50 grams granulated sugar, 30 ml of vegetable oil (any) stir.
3. Add 600 - 700 grams of flour, knead the dough.
4. Leave under the film in the refrigerator for at least an hour, placing the dough on the door, bottom shelf.
5. Having taken out the dough, cut off a small piece, roll it out in one layer, the thickness of which should not be more than 0.5 cm, and use a large glass to form flat cake circles.
6. They put minced meat - it can be jam, cheese with meat, cabbage (fresh with herbs, fried), fried carrots, something else, form triangles from the dough, ordinary oval or “month” shaped pies.
7. Place in hot oil and fry on both sides until golden brown.

Serve warm or cold on the table, complementing culinary masterpiece tea with milk, sweet coffee, cocoa.

By leaps and bounds

Made with raw yeast delicious pies with different fillings, which must first be fried. Preparation is very simple and quick:

1. After pouring a glass of warm water or milk, add a small piece of raw yeast to it. It is enough to put a cube with a side of 1 cm.
2. To make the yeast “disperse” faster, add a couple of pinches of granulated sugar, cover, and leave for a quarter of an hour.
3. Mix the liquid with the rising yeast cap, add half a glass wheat flour, stir.
4. Cover and leave for half an hour to allow the dough to rise.
5. Now add salt, beat in the egg, knead the elastic dough until it comes off the hands and the table.
6. It will take some time to prepare the filling, but it will be enough for the dough to rise.
   

   If the filling is simple, then it is better to let the dough rest for about two hours.

7. A small forkful of fresh cabbage, 400 grams, finely chopped, dumped into a hot vegetable oil for frying. Salt, pepper with black pepper, place on a plate, let the remaining oil run off, and cool before making the pies.
8. The dough, once risen, is beaten, formed into flat cakes, filled with filling and fried on both sides. Frying can be done in fat or oil.

The filling could be made with carrots: the vegetable is grated, fried, and sugar is added.

Fried pies with dry yeast

1. Using dry yeast (70 g), first pour it with 3 glasses of warm milk and let it rise.
2. Then add softened margarine in a volume of 125 grams, 4 eggs, 125 g of sugar, salt, 8 cups of flour.
3. The kneaded flour mixture must rise at least once; on its basis, sweet pies (fried) are prepared with a filling of cottage cheese, fruits, and dried fruits.

Having decided on the type of dough, depending on your tastes and preferences, you can start preparing pies with egg filling.

1. Small forty gram pieces are formed from the dough and rolled out into flat cakes.
2. Place two tablespoons of minced egg on each flatbread approximately in the middle.
3. Minced meat is prepared simply - boiled five eggs, chopped into small cubes, salted, and a bunch of green onions is added.
4. The seam is sealed on top, forming oval pies.
5. Products are fried in the usual way until golden brown.

When removing the pies, place them so that the remaining oil can drain.

What kind of dough to prepare for fried pies

How the pies turn out depends largely on the dough and the filling chosen. How correctly the ingredients are selected, what frying temperature is chosen. To knead the dough according to a specific recipe, you need to guess in advance what the filling will be, because each specific type of dough finds perfect combination not with any products.

Types of test

To prepare fried pies, mix:

• yeast (sponge, straight);
• fresh butter dough.

Each type of dough has its own preparation characteristics and includes different ingredients.

Classic recipe yeast dough

Most often, yeast dough is used in preparation, classic version The preparation of which is as follows: slightly heat 15 ml of water, pour a quarter of a five gram package of dry yeast into it, add 30 grams of sugar. The yeast should sit for a while and swell slightly. Cover the cup with these ingredients for 20 minutes with cling film, leaving in a warm place. Then, when the liquid becomes foamy, add the remaining ingredients.

Separately, connect chicken egg with 110 ml of warm milk, 10 grams of vegetable oil, a pinch of salt. Add in small portions to the yeast mass, stir, add flour to the volume of a glass. Depending on the quality and type of flour, you may need a little less or more. The dough is kneaded on the table, it should stick well to the table and hands, be elastic, soft, and not too “steep.”

Leave the yeast dough to rise, covered with a clean cloth towel, in a warm place. After about an hour and a half, perhaps earlier, the dough will rise in a head, it’s time to beat it and you can start shaping the pies.

Unleavened dough

Taking a glass of yogurt or sour cream, add 50 grams of softened butter, margarine, a teaspoon of sugar, half a teaspoon of baking soda, a pinch of salt. Stir. Add about 3.5 cups of wheat flour and knead the dough.

The butter dough without yeast should lie in the refrigerator for about 15 minutes. cling film, after which it can be used to form and fry pies.

Which dough is best with which filling?

It is impossible to say definitely which dough for fried pies is better, it all depends on tastes. However, pies are most often fried using yeast dough. It finds the perfect combination of taste with with different fillings, including with:

• meat;
• potatoes;
• cabbage;
• carrots;
• eggs and herbs;
• jam;
• fish;
• liver;
• mushrooms and rice.

Yeast dough is surprisingly tasty after frying, so it is quite possible to make pies “without filling” from it. To do this, after rolling out the flatbread, the dough is greased with vegetable oil and lightly sprinkled with sugar, shaped “on its side”, like pasties, and fried on both sides, like ordinary pies. It turns out delicious, like puff pastries.

Unleavened dough in this regard is not inferior to yeast dough and on its basis you can prepare pies with eggs and herbs, mushrooms and rice, potatoes, carrots, jam and jam, even with meat and fish. Only, if the pies are sweet, then you can put a little more sugar in the dough.

The nuances of preparing the dough

By reading only recipes and strictly following them, it is not always possible to knead good dough and bake delicious pies. The thing is that preparing the dough has some features. For example, when kneading yeast dough, you need to remember that:

• water, milk must be heated to at least 40 ° C, but not higher. Overheating will destroy the yeast, as will overcooling; the dough will not rise well;
• the dough will rise as it should only in a warm place where there are no drafts;
• The cup of dough must be covered with film or a cloth towel so that the top does not become crusty.

But when forming pies from unleavened dough, it is best to keep the main piece of dough in the refrigerator and take small parts from it.

Filling for fried pies

Considering how varied the fillings of fried pies can be, every housewife will be able to choose something to suit her taste.

Options

Sweet fried pies can be prepared using dried apricots, regular fruit and berry jam, cottage cheese, jam, apples, carrots, and dried fruits. For savory products, suitable fillings include rice with mushrooms, meat, cabbage, egg with herbs, liver, and potatoes.

How to prepare

It’s easy to prepare the filling for fried pies:

• Dried apricot filling. Take 500 g of fresh dried apricots, chop finely, sprinkle with sugar to taste, and add a little cottage cheese if desired.
• Rice filling with mushrooms. After boiling 100 g of regular round rice until fully cooked, add mushrooms to the cereal. For example, podtopolniks are suitable, fresh, salted, it doesn’t matter. Finely chop the mushrooms, fry with onions in vegetable oil, salt (if necessary), and pepper. Combine with rice.
• Minced sorrel. After picking fresh sorrel leaves, chop them and sprinkle with sugar.
• Minced rice with onions and eggs. After boiling two eggs, finely chop them into cubes, combine with a bunch of finely chopped green onions and one hundred grams of boiled rice.

As you can see, it’s simple and easy, but so delicious!

Secrets of delicious fried pies

To make the fried pies incredibly tasty, experienced housewives sometimes they share their cooking secrets:

• The oil used for frying should completely cover the product, or at least half of it.
• You cannot fry pies in highly overheated oil, they will shrink during heat treatment, there will be no fluffiness, they will remain raw inside, and they will burn on top.
• Low oil temperature will also not bake the products, the appearance of the pies will be pale, and the products will remain heavy and unattractive for their weight.
• To ensure that the color during frying is as uniform as possible, you need to turn the pies over with a fork or spatula.
• If you place the pies in oil with the seam side up, the products will separate during the frying process and the minced meat will float.
• When frying pies on the first side, the frying pan cannot be covered with a lid, but when frying the second side it is used.
• The frying pan in which the pies are fried should be heavy and thick-walled.
• When frying a large number of pies, the oil must be changed to fresh oil several times and the pan must be washed, otherwise the products will acquire a bitter taste.
• It is advisable to shake off the flour from the pies before placing them in the oil, otherwise bitterness will appear and the products will quickly begin to burn due to overcooked flour.

It seems that all the secrets are obvious, and everyone knows it, but for some reason they often forget to put it into practice. Armed with our advice, choosing the most suitable recipe, try frying pies at home yourself. See how beautiful, tasty and nutritious they turn out!

The warmest memories of childhood are when you come home from a walk and the aroma of fried pies wafts through the house from the kitchen.

There are many recipes for fried pies: as many housewives as there are, there are as many recipes. Some people look for interesting articles on the Internet, some in books, and some pass secrets on from generation to generation.

Classic fried pies

The classic recipe for fried pies involves the use of yeast dough. The result is aromatic buns with a slight pleasant sourness.

You will need:

• 30 ml water;
• 2 eggs;
• 220 ml milk;
• 5 g dry yeast;
• 20 gr. rast. oils;
• 60 gr. Sahara;
• 10 gr. salt;
• 580 gr. flour.

Preparation of the dough:

1. Preparing “yeast mash”. Pour the dry ones into a small bowl, add salt and ½ part sugar and mix with warm water. Yeast is temperature sensitive, so the water should be closer to 40°, otherwise the dough will not rise. It needs to be covered with a clean towel and hidden in a warm place. Avoid drafts. If you did everything correctly, then after 15 minutes a foamy “cap” that smells like bread will appear in the bowl.
2. Mix the ingredients in a deep container - sugar, eggs, 2/3 of the total flour and milk. The mixture must be mixed with “yeast mash”. The dough will be light and fluffy. Let it rest for 18-20 minutes and let it rise.
3. Add vegetable oil to the dough and, adding the remaining flour, knead with your hands. The dough should rise again. It's time to start shaping the pies.
4. Divide the finished dough into equal parts - 40 grams each. each, roll them into smooth balls. Roll each piece into a circle no more than 0.5 cm thick, apply the filling and pinch the edges. Cook in a frying pan with heated oil, on each side for 5-8 minutes.

The pies just beckon you to try them.

Fried kefir pies

The dough for fried pies is not suitable for those who do not like yeast dough. Such pies remain soft for a long time, and the smell lures the whole family to the table. Kefir dough is easier to prepare than yeast dough, and the result is not inferior in quality.

You will need:

• 40 gr. soda;
• 200 ml kefir;
• 500 gr. flour;
• 3 gr. salt;
• 40 gr. Sahara;
• 20 gr. rast. oils

Cooking steps:

1. Mix kefir with soda in a container and wait for bubbles to form.
2. Add sugar, salt and use flour to knead into a thick dough.
3. When the dough has become thick, stir in vegetable oil to soft dough didn't stick to your hands. It is worth letting the preparation brew for 1 hour.
4. Forming pies.

Here is an example of preparing such a dough:

Kefir pies fried in oil turn out delicious.

Fried pies without yeast

Recipes for yeast-free fried pies are very similar in essence to the previous version. But a special place can be allocated to the version of the dough, which is very similar to shortbread. The pies turn out soft and at the same time crispy, you and your family simply cannot resist the pleasure of being treated to them.

You will need:

• 150 g – margarine;
• 100 gr. Sahara;
• 600 gr. flour;
• 10 gr. soda;
• 400 gr. sour cream;
• 10 gr. salt.

Preparation of pies:

1. Mix sifted flour with soda.
2. In a bowl, combine sour cream, salt and eggs, beat everything until the dry products dissolve.
3. Add the sour cream-egg mixture and flour into the softened margarine and knead the dough. Sour cream can be replaced with yogurt, kefir, yogurt or other fermented milk product.
4. It's time to make the pies and fry them in heated vegetable oil.

Pie fillings

Now let's look at the most interesting thing - how to fill soft and crispy pies and what fillings are the most delicious.

Fillings for fried pies can be rich and sweet. The variety of fillings includes the following types:

• meat;
• fish;
• vegetable;
• sweet.

TO meat fillings includes minced meat, liver and liver.

Meat

Ingredients:

• minced meat – 300-500 g;
• bulb;
• 2 cups broth/water;
• salt, pepper, garlic to taste.

Preparation:

Fry everything in a frying pan until cooked.

Hepatic

Ingredients:

• 700 gr. liver;
• salt, pepper - to taste;
• 20 gr. greens - cilantro, parsley and dill;

Preparation:

1. It is better to take chicken or pork liver. Boil for 18-20 minutes until tender, cool, and finely chop.
2. Combine with herbs, fried onions and spices.

Fried pies often prepared from yeast dough, complementing it with a wide variety of simple or multi-component fillings. The method of heat treatment for such products cannot be called useful, but sometimes you can treat yourself to such a tasty treat by soaking the excess oil after frying with paper towels.

How to fry pies in a frying pan?

Even novice cooks can prepare delicious fried pies in a frying pan, especially if they have simple and available recipes and correct recommendations.

1. Initially knead a soft, non-sticky dough.
2. The filling for fried pies can be made from meat ingredients, vegetables, fruits, mushrooms or other products.
3. The dough is formed into round cakes, which are filled with filling, the edges are pinched, giving the products an oval shape.
4. Fry the pieces in hot oil, placing them in a frying pan, seam side down, and browning on both sides.

Dough for pies fried in a frying pan

Some housewives prefer to do quick dough for fried pies, mixing it with the addition of soda without proofing. However, using a classic yeast base, the products are more fluffy, softer and airier. This can be kneaded taking into account the recommendations given below, using the components in the specified proportions.

Ingredients:

• flour - 4 cups;
• milk or water – 1 glass;
• egg – 1 pc.;
• dry yeast – 10 g;
• vegetable oil – 3 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• salt – ½ teaspoon.

Preparation

1. Dissolve yeast, sugar and salt in warm water, add butter and beaten egg.
2. Sift the flour, add it to the liquid ingredients and knead, achieving a uniform, non-sticky texture of the flour ball.
3. Leave the dough in a bowl under a towel to rise, placing the container in a warm place for 2 hours. Once during this time the contents are crushed.

Fried meat pies

Once you learn how to prepare the right dough, the recipe for fried meat pies will be easy to implement. To prepare the filling, you can take pork and beef in equal proportions or any type of sirloin separately. If desired, you can add a little chopped herbs to the minced meat for piquancy.

Ingredients:

• yeast dough for pies;
• meat (pulp) – 500 g;
• onion – 1 pc.;
• salt, ground pepper, spices - to taste;
• vegetable oil – 500 ml.

Preparation

1. Make the yeast dough and leave it to proof.
2. The meat is cut and minced in a meat grinder.
3. Finely chop the peeled onion and fry in oil along with the minced meat, rubbing out the lumps.
4. The dough is made into flat cakes, filled with filling and fried pies are cooked in a frying pan in heated oil over medium heat.

Fried pies with onion and egg

Next, you will learn how to fry pies stuffed with green onions and boiled eggs. These components not only determine the taste characteristics of the finished delicacy, but also with their impressive useful composition soften its negative sides: ruddy, but incredibly appetizing fried crust from the outside it no longer looks so harmful against the backdrop of valuable content.

Ingredients:

• yeast dough for pies;
• green onions – 2 bunches;
• eggs – 5 pcs.;
• salt, pepper - to taste;
• vegetable oil – 500 ml.

Preparation

1. Knead the dough.
2. Boil the eggs hard, put them in boiling water for a minute, then peel them and cut them into cubes.
3. Finely chop the onion feathers, mix with the egg mixture, and season to taste.
4. Prepare the blanks by filling the dough cakes with filling.
5. Prepare fried in heated deep fat, browning on both sides.

Pies with potatoes fried in a frying pan

The following recipe will help you figure out how to fry potato pies. The main thing when preparing the filling is to make it a little saltier and piquant than if you were preparing just mashed potatoes, and then the finished product will delight you with the right harmonious taste. If desired, the composition of the filling can be expanded by adding fried mushrooms.

Ingredients:

• yeast dough for pies;
• potatoes – 800 g;
• onion – 1 pc.;
• salt, pepper - to taste;
• vegetable oil – 500 ml.

Preparation

1. Knead the dough.
2. Potatoes are peeled, cut and boiled.
3. Drain the water, leaving ½ cup, and mash the slices with a masher.
4. Fry the diced onion in an oiled frying pan, add to the potatoes, and stir.
5. Prepare the preparations by filling the dough flatbreads with filling and browning them in oil.

Fried liver pies

Fried in oil are incredibly tasty, satisfying and aromatic. You can prepare the filling from pure offal, but with the addition mashed potatoes the result will be softer and more tender. If the filling ends up being a little dry, you can add a little liver decoction to it.

Ingredients:

• yeast dough for pies;
• potatoes – 500 g;
• liver – 400 g;
• onion – 1 pc.;
• salt, pepper - to taste;
• vegetable oil – 500 ml.

Preparation

1. Form the dough.
2. Boil the peeled potatoes and mash them with a potato masher.
3. The liver is boiled until cooked, then twisted in a meat grinder.
4. Combine the liver and potato mass, add fried onion slices, season the mass, and mix.
5. Form the dough and filling into products and fry them in oil.

Fried pea pies

Incomparable homemade fried in a frying pan will surprise and delight any gourmet with its taste characteristics. Even if you are not a fan of peas used for preparing first or second courses, after trying pies in this design, you may change your attitude towards this type of legume.

Ingredients:

• yeast dough for pies;
• peas - 1 cup;
• bacon – 100 g;
• onion – 1 pc.;
• salt, pepper - to taste;
• vegetable oil – 500 ml.

Preparation

1. Make the dough and leave it to rise.
2. The peas, previously soaked in water, are washed, poured with a portion of clean water and cooked until tender.
3. Turn the pea mass into puree using a blender.
4. Fry chopped bacon with onions, add to the puree, stir.
5. The products are decorated by filling dough cakes with pea filling and fried in oil until golden brown.

Fried pies with apples

If you don't yet know how to fry pies with fruit filling, check out the following recipe, which involves using apples as filling. If desired, they can be replaced with pear or apricot slices, pitted cherries, and other berries. When kneading the dough, add a little vanillin or vanilla sugar for aroma.

Ingredients:

• yeast dough for pies;
• apples – 500 g;
• sugar - to taste;
• vegetable oil – 500 ml.

Preparation

1. Knead the dough.
2. Apples are removed from the seed boxes and cut into cubes.
3. The dough is made into flat cakes, filled with sliced ​​apples, sprinkled with sugar and the edges sealed.
4. Prepare fried sweet pies in heated oil, browning on both sides.

Fried pies with jam

For variety, you can prepare fried yeast pies with jam as a golden dessert for a cup of tea. The main condition for an excellent result is the thick texture of the sweet filling. Often apple, plum, apricot jam or cherry jam is used for baking. Before serving, sprinkle the product as desired. powdered sugar.

Ingredients:

• yeast dough for pies;
• jam – 300 g;
• vegetable oil – 500 ml;
• powdered sugar

Preparation

1. Make flat cakes from the prepared yeast dough, place a little jam in the center of each and pinch the edges.
2. Fried sweet pies are browned in oil, allowed to cool on a napkin, sprinkled with powder and served.

Lenten fried pies

Lenten fried in heated vegetable oil will be the best treat for vegetarians or an appetizing dish for Lenten menu. To implement the idea, the dough is made in water without adding eggs, and used as a filling. stewed cabbage. Products with potato or mushroom filling will be no less tasty.

Are you having a celebration today? Or maybe you decided to pamper yourself and your family with fragrant, delicious and homemade pies, prepared with your own hands. Fried pies are always welcome guests on our tables. Although they can hardly be classified as low-calorie food, this taste and aroma, so familiar from childhood, never ceases to delight with its variety and bring a feeling of satisfaction. Tender dough, melting in your mouth, warm juicy filling - what could be tastier for any soup or just for tea?

So, it’s no secret that fried pies are small dough products, often in the shape of a boat or crescent with filling inside, fried in a frying pan. There are many options for preparing such a tasty and nutritious concoction. After all, you can use anything edible as a filling: sweet jam, berries, mushrooms, eggs, meat, potatoes, cheese, cabbage - the list is endless. And how many variations of dough preparation there are, it’s impossible to count! Although it is traditional to use yeast dough, depending on the type of filling, you can make pies from any other one.

As for the cooking process, it is conventionally divided into three stages: kneading the dough, preparing the filling and actually forming and baking the pies. You shouldn't fry a lot at once. It’s much better to enjoy fresh, hot fried pies, fresh from the frying pan. And the remaining dough and filling can wait for the next “right time” in the refrigerator.

Fried pies - food preparation

Before you start preparing fried pies, make sure that all the starting ingredients are fresh and good quality. Only if this condition is met will your products acquire the desired fluffiness, taste and aroma. What products are we most likely to need? Undoubtedly, this is flour - only finely ground ( premium) and only pre-sifted (the flour is sifted in order to saturate it with oxygen, resulting in a softer and fluffier dough). You can use any yeast - fresh pressed or dry. In the second option, the dough rises much faster. By the way, before you start preparing fried pies, make sure that the dough rises at least twice - this will certainly improve the taste of your pies, and the dough will eventually simply melt in your mouth.

Fried pies - best recipes

Recipe 1: Fried cottage cheese pies with prunes and dried apricots

These are wonderful cottage cheese pies not only tasty, but also very healthy. An ideal breakfast for children and adults! The snow-white filling, complemented with dried apricots and prunes, looks very beautiful and appetizing. We select only high-quality cottage cheese for making pies. It should not be dry, low in fat and sour.

Ingredients:

- cottage cheese 400 gr.
- 40-60 gr. Sahara
- one egg
- flour - three tablespoons. spoons
- 8-10 pcs. dried apricots
- 8-10 pcs. prunes
- vanilla
- half a teaspoon soda (quenched in lemon juice)
- a pinch of salt
- flour for dredging
- vegetable oil

Cooking method:

1. Prepare the dough. Place the cottage cheese in a convenient container (it is better to rub it through a sieve), add sugar, slaked soda and mix well. Break the egg into the paste and mix everything again. Add vanilla to the resulting mass and, stirring, add flour. Set the dough aside to let it rise a little.

2. While the dough is rising, make the filling. Wash the dried apricots and prunes. Next, leave them in hot water to soften (swell) for 10-20 minutes. Then finely chop.

3. Pour a few handfuls of flour onto the table and place some dough on it. Press it down with your fingers to make a flat cake. Place a spoonful of prunes or dried apricots in the middle. Carefully pinch the edges and form a pie. Do the same with the rest of the dough, alternating the fillings.

4. Fry the formed pies in a well-heated frying pan (with oil) on both sides. Serve hot with sour cream, yogurt, condensed milk, jam, cream or honey. Enjoy!

Recipe 2: Fried cheese and chicken pies

This universal dough can be used not only with cheese and chicken filling, but also with any other filling at your discretion and taste. We chose these ingredients as the filling. Very unusual, tasty and satisfying! Try it!

Ingredients:

- 300 gr. chicken (fillet)
- 100-150 gr. hard cheese
- three tbsp. lie sour cream
- flour 150 gr. + for rolling
- one egg
- greens (any)
- vegetable oil
- salt to taste

Cooking method:

1. First prepare the dough. Place the flour in a container, add salt, and add a spoonful. oil and pour in 150 ml of boiling water. Start mixing with a whisk until smooth. Cool ready dough, putting it in a cool place (not the refrigerator).

2. Chicken breast(leg) gutted into small pieces. You can cut the meat into cubes. Grate the cheese. Chop the greens (traditionally use onions, but you can choose any other greens). Next, mix the ingredients: egg, herbs, sour cream, chicken and cheese, adding a pinch of salt.

3. When the dough has cooled, divide it into five to seven parts. Roll each into a thin circle (diameter about 10-12 cm). Place the filling on the first circle and make a pie. We do the same with the remaining parts.

4. Heat the frying pan, heat the oil and lay out our pies, frying them on both sides over low heat (so that the chicken is fried). In total you get 5-7 pies, very, very tasty! If you want to make more, then naturally increase the amount of all ingredients.

Recipe 3: Fried yeast dough pies with rice and champignons

Of course, you can choose any filling for the yeast dough. There are no restrictions here - anything that is edible is suitable (meat, berries, jam, mushrooms, cheese, etc.). Let's try to bake fragrant, appetizing and so rosy pies with rice and mushrooms.

Ingredients:

For the test:

- table. spoon of dry yeast
- two eggs
- sugar - one table. lie
- milk, whey or kefir - 500 ml
- 1 kg flour
- one table. l. margarine (melted)
- one table. l. vegetable oil
- a pinch of salt

For the filling:

- a glass of rice
- three eggs
- large onion head
- 200 gr. mushrooms (porcini or champignons)
- pepper
- greens
- salt to taste

Cooking method:

1. Make the dough. Pour yeast into a basin (deep saucepan), pour 250 ml of milk base (milk, whey, yogurt, kefir, fermented baked milk, snowball), add sugar, mix and put in a warm place for 15 minutes. Beat eggs with sugar and after 15 minutes add egg foam + remaining milk base to the total mass. We begin to add sifted flour in portions, add melted margarine mixed with vegetable oil, and mix. Knead the dough, and then, covering the top of the bowl with a rag, put it in a warm place for 40 minutes. As necessary, press down the dough with a wet hand (if it begins to flow out).

2. Prepare the filling. Wash the mushrooms and cut them into cubes (slices). Boil the rice until done. Boil chicken eggs, chop and mix with rice. Fry the onion and mushrooms cut into half rings (or cubes) in a frying pan, add salt and pepper to taste. Then add the cooled mushrooms to the rice with eggs. We also chop the greens and add them to the filling. Mix.

3. Roll the risen dough into a ball and put it in the cold for about fifteen minutes. After this, we divide it into equal portions, from which we roll out thin flat cakes. Making pies traditional way with the addition of prepared filling. Fry in a frying pan until done. That's the whole secret! Bon appetit!

The pies must be sculpted immediately before frying so that they do not lose their shape (maximum 15-20 minutes);

If you use as a filling liquid jam or berries, then “dilute” them with starch so that during the frying process the filling thickens and does not leak out of the dough. In general, it is better to bake this kind of pies in the oven rather than fry;

To prevent the dough from sticking to your hands during the process of forming pies, grease them with vegetable oil, do the same with the table and rolling pin;

When frying pies in a frying pan, use not only vegetable oil, but also ghee - this will give your products an unsurpassed aroma;

- It is advisable to pre-boil or fry the vegetables for the filling;

When kneading dough, especially yeast dough, do not use too much flour so that the dough does not turn out tight;

Flour that gets into the boiling fat usually burns quickly, turning into burnt lumps, so pies should not be coated generously in flour before being sent to the frying pan;

- Place any pies on the frying pan with the seam side down;

By the way, pies can not only be fried in a frying pan, but also baked in the oven. This makes them less fatty and high in calories. If you decide to bake the products in the oven, increase the temperature gradually so that the pies are as fluffy as possible.

It is simply impossible to imagine Russian cuisine without pies. It seems that there are so many varieties of them that it is simply impossible to list them. The most favorite pies in different cities and villages are:

• with cabbage;
• with meat;
• With green onions and an egg;
• with potatoes;
• with mushrooms;
• with cottage cheese.

They are prepared from different test. Some people prefer pies that smell like yeast, others prefer puff pastry. Our craftsmen, always in a hurry somewhere, have even learned to cook this from lavash delicious treat. You can prepare the base for baking yourself, although the stores are also full of frozen dough, which is ideal for home baking in a frying pan.

Basic rules for frying pies in a frying pan

There are a number of rules on how to properly fry pies in a frying pan. They concern both the technology itself and the utensils that will be used

1. Choosing a frying pan

When choosing a frying pan for frying pies, attention is paid to its depth and the thickness of the bottom. You have to pour a sufficient amount of oil, so it is better to take a deep dish, reminiscent of a stewpan. The bottom should be thick. It's good if there is a non-stick coating. The shape of the dishes does not matter at all, as does the presence of a handle or its color.

2. Oil selection

To cook pies with or without filling, a lot of oil is used in a frying pan. There are special requirements for the selection and use of this product:

• odorless oil is taken;
• you can combine a plant product with an animal product, then the pies will be juicy, but more fatty;
• You can determine whether the oil is ready for frying in a simple way: a drop of water drops to the bottom, if it has evaporated, it’s time to lay out the workpieces;
• the appearance of foam indicates the low quality of the selected product; to reduce its amount, add a pinch of salt;
• As the pies fry, the oil heats up more and burns, so it must be changed to avoid bitterness;
• the pies will be more tender if you combine vegetable oil with butter in a ratio of 3:1;
• adding a spoonful of vodka to the hot oil will make the baked goods less greasy, the excess fat will drain better when they are taken out on a plate.

3. Preparing the dough

The main thing is to decide in advance what recipe the pies will be prepared in a frying pan. It can be different, both in the composition of the products and in the preparation technology. More often homemade baking prepared from dough:

• yeast;
• puff pastry;
• butter;
• fresh.

No less tasty are treats made from curd, sour and even potato dough.

Each type of test has its own characteristics. Yeast must sit to increase in volume. It can be prepared either sponge or in a safe way. A lot of fat is added to the puff pastry. It turns out very tender. There are a lot of ingredients in butter. It can be flavored with sour cream and cream, eggs and raisins.

Filling options

Knowing one dough recipe, you can fry in a pan every day different pies, changing the fillings. This pastry is prepared with everything. Everything that fits inside can be sweet or bland. To the very simple fillings includes jam, cottage cheese, berries, fruits. But there are also more complex ones:

• boiled potatoes with onions;
• mushrooms with meat;
• stewed cabbage;
• cheese with ham;
• minced meat with onions;
• boiled meat or chicken with onions and vegetables;
• chicken liver and much more.

Frying process

The pies are placed in the oil when it is hot. The heat must be reduced so that they cook evenly. Be sure to turn the semi-finished products while they are frying. You can turn it over more than once, as many do, but 2-3 times, but with a shorter period of time. This way the pies will never burn.

Do not close the lid until both sides are fried. Condensation always collects under it, which falls down and saturates the pies. They become watery. You can close the pies at the final stage of frying, when the products are almost ready, but you need to bake them inside.

Cooling down

The finished pies are removed from the frying pan with a slotted spoon when not only both sides are thoroughly fried, but also the middle. They need to be laid out on paper towels to absorb excess fat. When the fat is gone on one side, you need to turn it to the other.

Sweet pies can be decorated with powdered sugar. It is necessary to sprinkle while the products are hot.

Recipe for pies with onions and eggs

In the spring-summer season, while the berries are not yet ripe, you can fry delicious pies with boiled eggs and green onions in a frying pan. Housewives call this baking lazy or basic because it comes out very quickly. However, such simplicity does not affect the taste in any way: the pies are unusually appetizing, as you can see.

First, prepare the products needed for the test:

• kefir (any fat content) – 1 tbsp.;
• vegetable oil – 5 tbsp. l.;
• wheat flour - about 4.5 tbsp;
• sugar – 1 tbsp. l.;
• salt - a pinch;
• dry yeast – 30 g.

Separately, collect the ingredients for the filling:

• green onions - a bunch;
• boiled eggs – 7-9 pcs. (depending on size);
• salt – ½ tsp.

To fry pies in a frying pan:

• vegetable oil – 300-600 ml.

The pies are prepared like this:

1. First you need to put in the yeast dough, because it will have to rise. Flour is sifted into a bowl, dry yeast, salt and sugar are added there. The dry ingredients are stirred, then vegetable oil and kefir are added to them. The mass is stirred again until smooth. The dough turns out quite dense. Then the bowl is covered with a napkin, the dough is sent to settle (40-55 minutes).
2. With the filling everything is simpler. Boiled eggs are cut into small cubes, green onions are chopped. The quantity of eggs and onions can be changed. It all depends on personal preference. Some people want to wrap more egg-onion mass in the dough, others less. Some people prefer onions, others try to reduce their quantity. All that remains is to combine the chopped products in a bowl, add salt and mix: the filling is prepared.
3. Knead the risen dough and roll it into a rope. It needs to be cut into 15-20 pieces. The number of pies also depends on your own desire. You can make them small, medium or quite large.
4. Each piece of dough is rolled out on the table. Place 1-1.5 tbsp in the center. l. fillings.
5. The edges must be sealed tightly so that the filling does not escape through the holes during frying.
6. All the pies are made, but it’s too early to fry. They should be left to grow for 10 minutes.
7. Heat enough oil in the pan so that the pies are fried but not floating. A portion of semi-finished products is dropped in and fried for 3-4 minutes on each side. You need to leave some space between the pies because they will expand during cooking.