Dough for fried pies. How to make dough for pies fried in a frying pan according to a step-by-step recipe with photos Yeast dough for pies fried in oil

11-14 pieces

35 minutes

180 kcal

5 /5 (1 )

Dough recipe for fried pies without yeast

Cooking time: 20-35 minutes.
Calorie content (per 100 g): 178-180 kcal.
Number of products: from 11 to 14 pieces.
Kitchenware: measuring cup and kitchen scale, containers of various depths and sizes, large diameter frying pan, preferably with a ceramic coating, wooden spatula with a thin edge, rolling pin, paper towels.

Ingredients

Step-by-step preparation

Let's prepare the dough

Forming pies

Frying pies

Video recipe for quick yeast-free dough for fried pies

Check out this video and you will see how to quickly and correctly knead pie dough for fried pies, so that the delicacy will amaze even the most fastidious family members with its delicious taste and amazingly appetizing appearance.

Since yeast is not included in the recipe, I advise you to definitely pass the flour through a sieve, if you want to get lush products.
If you are using a sweet filling, add more sugar than indicated in the recipe when kneading the dough.
There is no need to let the kneaded dough sit However, after forming the pie, I recommend giving it the opportunity to brew for 8-10 minutes, so during frying the products will become incredibly fluffy and will not sink after moving to the dish.
Place the products exclusively on a hot frying pan, so they will cook faster and become more airy.
Cold pies can be reheated in the microwave or placed in a hot oven for a couple of minutes.

Dough recipe for fried pies with yeast

Cooking time: 2:00-2:30.
Calorie content (per 100 g): 179-182 kcal.
Number of products: from 13 to 15 pieces.
Kitchenware: measuring cup and other accessories, deep bowl, whisk, cling film or plastic bag, long wooden spoon, cling film or plastic bag.

Ingredients

Step-by-step preparation

Let's prepare the starter

Let's prepare the dough

Video recipe for delicious yeast dough for fried pies

The video below will tell you how to prepare delicious yeast dough for fried pies.

To ensure that the dough sticks to your hands less and the kneading process is completed efficiently, grease your hands with a small amount of vegetable oil from time to time.
Do not put more flour into the dough than indicated in the recipe., otherwise the products will turn out dry and quickly become stale. It’s better to add 10-20 ml of refined vegetable oil - its presence will facilitate the kneading process and give the pies airiness and softness.

Choux pastry recipe for fried pies

Cooking time: 1:40-1:50.
Calorie content (per 100 g): 162-166 kcal.
Number of products: from 10 to 14 pieces.
Kitchenware: measuring utensils, a large deep container, several small bowls, a whisk, a kitchen towel, a warm towel, a sharp knife.

Ingredients

Step-by-step preparation

Pour 60 g of previously sifted flour into a large deep bowl.
On top of the flour add 15-20 g of sugar, 6-8 g of salt and 45-50 ml of vegetable oil.
Pour 200-220 ml of boiling water into the resulting mixture.
Then stir the mass very intensively until a homogeneous consistency is obtained.
Pour 200-220 ml of warm water into the bowl with the starter and mix the resulting liquid thoroughly.
Add 18 g of dry yeast there and stir the mixture a little.
In a separate bowl, separate the whites from the yolks of three eggs, put the bowl with the whites aside, we won’t need them anymore.
Place the yolks in a bowl with the starter and mix them thoroughly into it.
Pour 600 g of previously sifted flour into the liquid mixture in small portions and knead the dough exclusively with your hands.
Sprinkle the bottom of the bowl generously with flour, place the elastic and soft dough on it, and lightly sprinkle its surface with flour.
Cover the dough with a thin kitchen towel and send it to the warmest and most wind-free place. Wrap the dough on top with another, warmer towel.
Let the dough sit and rise properly for an hour.
After the specified time has passed, open the dough and place it on a flat surface greased with 20-30 ml of vegetable oil.
Without kneading the dough, carefully cut equal pieces from it using a knife, which we place on a greased surface.
Then we form each piece of dough into a ball, without squeezing it too tightly.
We let the balls sit for about ten minutes so that they increase slightly in size, after which we begin sculpting the products.

Video recipe for choux pastry for fried pies

Watch the video below and learn how to prepare airy choux pastry for fried pies.

Fried pies are one of the favorite snack options for children and adults. They can be with a variety of delicious fillings - from meat to sweet. Preparing the airy dough for fried pies, as well as the rosy treat itself, is extremely simple. All that remains is to decide on the optimal recipe, choosing for yourself the most suitable components.

The finished dish literally melts in your mouth. Especially while the pies made from such dough are still fresh and soft. To prepare them you will need to use: 530-560 g of sifted white wheat flour, 270 ml of full-fat milk, 1 egg, 25 g of fresh yeast, 60 ml of any refined vegetable oil and the same amount of water, 1 tsp. salt, 1 tbsp. Sahara.

The yeast is crumbled into a deep bowl with your fingers. Sugar, a pinch of flour, and warm water are sent to them. The mixture needs to be stirred slightly and left to rise.
In a separate bowl, beat the egg with salt. Vegetable oil and warm milk are added to this mixture.
When a lush foam appears above the bowl with yeast, they can be transferred to the egg-milk mass. The ingredients are mixed together slowly and very carefully.
All that remains is to sift the flour and start kneading the dough. This process is quite long. As a result, the dough should become smooth and homogeneous.
The mass is sent to a warm place. The dough should rise twice. After about an hour, it is kneaded with dry hands and sent back to the heat.

From the specified amount of products you will get approximately 23 standard pies.

Recipe for making kefir dough

Yeast dough for pies fried in oil can also be prepared with full-fat kefir. It will go well with both sweet and savory fillings. It will require: 370 ml of full-fat kefir, 580 g of flour, 16 g of dry quick yeast, 2 large chicken eggs, 2 tsp. granulated sugar and 1 tsp. salt.

Kefir is heated in a water bath or in the microwave.
Add sugar to the dairy product and beat in the eggs using a fork.
Next, about 150 g of flour is added to kefir.
A thick dough is mixed from these ingredients. The container with it is covered with film or a clean towel and sent to a warm place for approximately 25 minutes.
If, after the specified time, small bubbles appear on the surface of the dough, it means that the yeast mass has begun to work and you don’t have to worry.
All that remains is to add all the sifted flour and salt to the dough in small portions, and then knead a soft dough that does not stick to your hands.
After another 25 minutes in a warm place, the mass is completely ready for use.

Dough with dry yeast and milk

This dough recipe is optimal for fried pies. For baked ones, it is better to choose other options. You will need to use the following products: 230 ml of milk and water, a couple of eggs, 20 g of dry yeast, 900 g of flour (a little more may be needed), a pinch of salt, butter.

Yeast is poured into 50 ml of warm water and mixed with sugar. After 12-15 minutes, a fluffy cap should appear on the surface of the bowl.
In a deep container, the eggs are lightly beaten with warm milk, and then the mass is mixed with the risen yeast and salt.
Next, you can add sifted flour to the future dough in small portions.
The mass is kneaded by hand.
The dough should be quite stiff, but elastic.
All that remains is to lubricate its surface with vegetable oil and send it to a warm place for about an hour. After the specified time has elapsed, the dough is kneaded with a hand sprinkled with flour and returned to the heat for another 25 minutes.

When the mass is already rolled into balls for future pies, they need to be left to “rest” for another 12-15 minutes. At this time you can start filling.

Quick recipe with dry yeast and water

If you don’t have milk on hand, then an excellent dough can be prepared with dry rapid yeast and drinking water. To do this you will need to use the following ingredients: 750-800 g of flour, 11 g of dry yeast, 50 ml of any vegetable oil, 50 g of sugar, 0.5 tsp. salt. You need about 450 ml of water.

Yeast, sugar and salt are added to warm water. After mixing, the mass is left for 10-12 minutes. This period is necessary for the activation of yeast.
The flour is sifted and mixed with butter.
You can combine both parts of the future test.
The mass must be kneaded for at least 5-7 minutes until it becomes uniformly soft and tender. If necessary, you can use more flour.
The resulting dough is wrapped in cling film and sent to a warm place for approximately 1 hour.
Next, you can form pies with any filling.

This version of the dough is also suitable for baking delicious treats in the oven.

Sour cream dough

Fried pies made with sour cream last the best and longest shelf life. According to the recipe you need to use: 150 g of low-fat sour cream, 5 g of dry yeast, 450 g of flour, 250 g of flour, 270 ml of water, 10 g of sugar, a pinch of fine salt.

Half of the carefully sifted flour is mixed with sugar, salt and quick yeast, poured with warm water and mixed.
The mass should stand in a warm place for 15-17 minutes until bubbles appear on its surface.
After the specified time, sour cream and the remaining flour are added to the dough. As a result, it should become soft, but not stick to your hands.
The pie dough, covered with film, is sent to a warm place until the first rise (the mass will approximately double).

You need to dip the resulting pies into hot oil, first shaking off excess flour from them.

Five-minute dough for fried kefir pies

This is the fastest pie dough recipe. It is simple and includes only available products. This is: 220 ml low-fat kefir, 2 eggs, 220 g flour, 1 tsp. baking soda (no need to extinguish with vinegar), 0.5 tsp. salt.

Quick five-minute dough with the addition of kefir cannot be combined with wet fillings. But you can use it to make pies with meat, cabbage, cottage cheese, ham and cheese, as well as many other products.

Today I want to bring to your attention my signature recipe for quick yeast dough for pies. I have been using this recipe for more than 15 years, and it has become a favorite among family and friends. I make fried pies from this dough, but you can also bake them in the oven (I don’t bake in the oven because I don’t like oven pies). The filling can be very varied: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onions with egg, green onions with egg and rice, stewed cabbage, peas, meat, you can’t list all the fillings. It happens that there is no more filling, but the dough remains, then this dough is perfect for baking bread. By the way, there is a special secret in preparing quick yeast dough, which I will share below. Try it, I think your family will love pies made from this dough!

Ingredients

To prepare quick yeast dough for fried pies you will need:
water - 700 ml;
sugar - 2 tbsp. l.;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil - 5 tbsp. l.;
flour - four half-liter jars;

vegetable oil for frying pies (deep frying) - 250-300 ml.

Cooking steps

Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, stir the resulting dough. Leave the dough for 5-7 minutes (during this time a “cap” should appear on the surface of the dough). .

Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and suitable yeast dough, stir the resulting mixture.

Sift the flour and add to the yeast mixture, stir.

Knead the dough, at the end of kneading add another 1 tablespoon of vegetable oil. The consistency of the dough is soft, not clogged, and easily comes away from your hands.

Take 2-3 liters of cold water into a deep bowl or pan and place the dough in bags into it. Leave it like this for 7-10 minutes - this is our main secret. The dough rises very quickly in water and is filled with air bubbles. After 10 minutes it is completely ready for use. In the usual way, as we know, this will take about 2 hours.

Many bubbles are clearly visible in the bag. Remove the dough from the bags.

Place the dough in a deep bowl, cover it with a towel or cling film to prevent it from drying out.

And this is what quick yeast dough for pies looks like when cut.

To form the pies, do not use additional flour. Grease the board and hands with vegetable oil. Take a piece of dough in your left hand and use your right thumb and index finger to pinch off small balls. Roll out each ball with a rolling pin (I usually don’t use a rolling pin, I just press the dough with my palm), place the filling in the center and pinch the dough on top like a dumpling, place it on the board, seam side down.

Quick yeast dough for fried pies is a real lifesaver for any housewife - it’s simple, quick and the result is always excellent.

Well, if there is not enough filling for the pies, and there is still dough, bake some bread or bread buns from it. To do this, form the dough into a product, roll in flour, and place in the mold. Let rise for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack.
Delicious and pleasant moments!

A successful dough for pies fried in a frying pan is obtained by mixing flour with warm water, vegetable oil and salt. The result is unleavened dough, which, if kneaded for at least 20 minutes, will be light and airy. Especially if you add baking powder. Yeast dough for fried pies can easily be replaced by dough made with kefir with the addition of soda. There are fewer calories in it, and the splendor is in no way inferior.

The five most commonly used ingredients in fried pie dough recipes are:

As a rule, yeast is prepared using a straight method, that is, all products are immediately mixed with each other. First, yeast, sugar and salt are diluted in water. After this mixture is introduced into flour, sifted through a fine sieve. Vegetable oil is poured in. The mass should be kept warm until it rises one and a half to two times. This recipe for dough for fried pies cannot be called quick - it takes many hours to prepare. It can be taken into account that such a semi-finished product is frozen for further use at a later date. True, you can defrost it only once - after that you must use it for its intended purpose.

If you need dough for fried pies without yeast, you can use kefir. It is light, easy to prepare, and quick. And the composition is very similar to yeast. The ingredients are the same, but without fungi. Its advantage is that you can start making pies as soon as you knead the dough. In addition, you can also store it in the freezer.

Five of the fastest dough recipes for fried pies:

How to prepare dough for fried pies to please your family? You should not focus only on the dough - the filling is no less important. There is a little trick:

if you want to highlight the taste and structure of what is inside and not outside, roll out the dough for pies very thinly and add a lot of filling
if the dough turned out so well that it’s a shame to “stuff” it, add less filling and you can roll out the dough thicker

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 egg;
with potato;
with mushrooms;
with cottage cheese.

They are prepared from different doughs. Some people prefer pies that smell like yeast, others prefer puff pastries. Our craftsmen, always in a hurry to get somewhere, have even learned to prepare this tasty treat from lavash. 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 the readiness of the oil 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 preparations;
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 cakes are 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 in a sponge or straight 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 different pies in a frying pan every day, changing the fillings. This pastry is prepared with everything. Everything that fits inside can be sweet or bland. The simplest fillings include jam, cottage cheese, berries, and fruits. But there are also more complex ones:

boiled potatoes with onions;
mushrooms with meat;
braised cabbage;
cheese and 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 should 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:

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).
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.
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.
Each piece of dough is rolled out on the table. Place 1-1.5 tbsp in the center. l. fillings.
The edges must be sealed tightly so that the filling does not escape through the holes during frying.
All the pies are baked together, but it’s too early to fry. They should be left to grow for 10 minutes.
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.