In Rus' they said: “The hut is not red in its corners, but red in its pies.” Any housewife was valued by how well she could bake pies. Russian cuisine is rich in recipes for a variety of baked goods: pies, kulebyaki, vol-au-vents, shangi, cheesecakes, kolobushki and pies.
And the fillings were prepared in a variety of ways: meat, vegetable, mushroom, sweet - from various fruits and berries.
On holidays, they prepared huge butter pies with milk, melted butter and eggs - hearty and tasty.
But even during Lent, we didn’t forget our favorite dish. True, the dough was prepared in water with the addition of vegetable oil, and the fillings were made from porridge with onions, mushrooms, pickles or cabbage with fried onions. And it was not difficult to survive a fast with such pies.
From Siberia to Rus' came huge pancakes, the size of a frying pan, filled with potatoes and topped with rich sour cream. However, some housewives also baked sweet shanezhki with raspberries, bird cherry, currants and blueberries.
Today, too, no one will refuse a hot homemade pie for breakfast or lunch. But many women, busy with both work and household chores, do not have time to prepare the dough for delicious pies.
In our article we bring to your attention a recipe for making airy kefir dough with yeast for pies. It cooks very quickly, does not require constant stirring, kefir makes the baked goods light and prevents them from quickly becoming stale. You can use any fillings you like, but if you want to bake sweet pies, you can put more than 4-5 tablespoons of sugar in the dough.
Taste Info Pies / Dough
Ingredients
- Kefir – 1 tbsp.;
- Vegetable oil – 0.5 tbsp.;
- Flour – 3 tbsp;
- Salt – 1 tsp;
- Sugar – 1 tbsp;
- Dry instant yeast – 10 g.
How to make pie yeast dough with kefir
It will take you about 25-30 minutes to knead the pie yeast dough with kefir; experienced housewives can do it faster.
For the dough you need warm kefir. Therefore, we pour it into an enamel bowl and put it on the fire. Don't overheat! The kefir should become as warm as your hand, but not hot.
Remove kefir from the stove, add sugar, salt and butter and mix everything.
Sift the flour into a separate bowl. Some people neglect this simple action. But believe me, it is necessary. When sifting, the flour absorbs oxygen and this makes the dough airy.
Pour dry yeast into the flour and mix everything.
Pour a mixture of kefir and butter into the prepared flour.
The most crucial moment comes: knead the dough. It should become elastic and unstick from your hands.
Roll the finished dough into a ball and cover with cellophane so that it does not dry out. Leave it to rise in a warm and windless place. The warmer the place, the faster your dough will rise. Usually, if the yeast is good, 40-45 minutes is enough.
But under no circumstances should you put it in a hot place: the dough may “cook” and will not rise.
If the dough has risen, start preparing the pies. The good thing about yeast dough for kefir pies is that you don’t have to wait for several rises, and it doesn’t require long kneading.
You can use any filling of your choice for your favorite pies. Meat, cabbage, mushroom, and sweet pies are equally tasty.
After making the baked goods, leave the pies on the baking sheet for 20 minutes so that they rise. At this time, preheat the oven to 180 degrees. Bake the pies for 20-25 minutes. Grease the finished ones with vegetable oil, egg, beaten with water or, if the pies are sweet, with syrup. This will make them shiny and even more appetizing.
Pies made with kefir and soda (without yeast) do not always turn out as soft, airy as fluff, and fluffy as we would like. Especially if they are fried in a frying pan. Sometimes they taste like soda, don’t bake well, or don’t rise and remain flat. So what is the secret of delicious kefir pies? To prepare the perfect pie dough, you need to know 3 tricks: what kind of kefir is better to take and what to add to it so that the dough does not tear when modeling, and also when to put soda.
The secrets of delicious and airy kefir pies
- Under no circumstances use low-fat kefir, otherwise the pies will turn out flat and will not rise. Kefir should be of maximum fat content, it is advisable to mix it with sour cream - the dough will remain moist for a long time and will not dry out.
- It is better to take not fresh kefir, but “old” one, almost expired - the older it is, the stronger it is, it contains a lot of lactic acid bacteria, and a large amount of acid guarantees an active reaction with soda. Combining with an acidic environment, soda forms millions of bubbles, which will raise the dough and bake, making the pies fluffy and airy.
- To prevent the dough from tearing when modeling, you need to add vegetable oil directly to it. It contains linolenic acid, which literally “glues” flour cells together.
- A very important point - how to make sure that the pies do not give off the taste of soda, and so that the soda quickly and effectively raises the dough? Baking soda is added to the dough to loosen it and is self-quenched with kefir. The main thing is to correctly introduce it into the dough. You shouldn’t add it directly to kefir, since all the carbon dioxide will end up in the air, but not in the dough. Add soda when the dough already contains half the flour. In this case, it will react with kefir and immediately begin to raise the flour.
Kefir dough for pies has a neutral taste, so it is suitable for both salty and sweet fillings. Having certain skills, working with it is not difficult, and the second or third time, sculpting will only take 5-10 minutes. The result is always excellent - the pies are airy, like fluff, large and fluffy, and remain soft on the second day after cooking.
Ingredients
- 3.2% kefir 250 ml
- 20% sour cream 2 tbsp. l.
- yolk 1 pc.
- salt 1 tsp.
- sugar 1 tbsp. l.
- flour 400 g
- soda 0.5 tsp.
- sunflower oil in dough 1 tbsp. l.
- sunflower oil for frying 150 ml
How to make kefir pies
- Shake the kefir well so that there are no lumps, pour it into a saucepan and mix with rich sour cream. Heat the mixture over low heat for 2-3 minutes to 30 °C - in the warmth, lactic acid bacteria become more active and better quench the soda so that its taste is not felt in the pies.
Remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, as well as the yolk, previously shaken with a fork. Mix everything with a whisk.
Then add half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour.
Dip your hands into vegetable oil and gather the sticky dough into a bun. Transfer it to a board sprinkled with flour and knead.
Grease a bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). Cover the bowl with cling film and leave at room temperature for 15 minutes - during this time the soda will have time to react and the pies will not have an unpleasant aftertaste.
Grease the work surface with a small amount of vegetable oil. Dip your hands into the oil and, squeezing the dough between your thumb and forefinger, form it into balls the size of a chicken egg. Yield 11 pieces.
We stretch the dough balls with our fingers, forming flat cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges a little thinner. (It is convenient to work on a silicone mat or on a board sprinkled with flour.)
Place the filling inside the cakes and form pies. We press them lightly so that the height is no more than 1 centimeter. The filling can be sweet or salty (I used potatoes with a dressing of fried onions and chopped green dill).
We heat refined vegetable oil for frying - you need to take enough of it so that it reaches the middle of the dough products (approximately 150-170 ml). Place the pies in the pan, seam side down.
Fry for approximately 3-4 minutes on each side until browned. It is better to take a frying pan with a thick bottom; it does not need to be covered with a lid; the heat should be moderate so that the pies do not burn, but are well baked.
Place the finished pies on their side in a plate with a paper towel to remove all excess fat.
Serve the dish warm or cold. Ruddy and fluffy kefir pies bake perfectly, very soft and tasty.
Probably, not a single store-bought pastry can replace homemade pies with apples, cabbage, cottage cheese, meat, potatoes, jam and mushrooms. And if traditional pies with yeast dough require time and skill, then kefir pies can be made even by novice cooks.
Our housewives always have the ingredients for their preparation at hand: if there is no kefir, it can be replaced with yogurt; if there are no eggs, you can do without them. Don't want to tinker with the oven? Just fry the pies in a frying pan.
The technology for making kefir pies is extremely simple: mix all the ingredients, knead the dough and leave to “rest” for a while. In the meantime, you will have time to prepare the filling. Then make a sausage out of the dough, cut it into pieces and make flatbreads out of them. Place a little prepared filling on each flatbread and form into pies. Leave them for a while to rise and then fry them in a pan or bake them in the oven. About 10 minutes after the start of baking, brush the pies with beaten egg. They will turn out very rosy and appetizing.
By the way, kefir pies can act not only as a dessert, but also as a full-fledged snack if they use unsweetened filling. The most important thing is that the products are of high quality and fresh. The quality of flour, for example, is quite easy to determine: good dry flour does not roll into lumps, but crunches pleasantly between your fingers. Of course, it is better to give preference to premium flour, but if you have first or second grade flour available, it doesn’t matter, add a little starch to it before cooking and sift. The airiness and tenderness of your pies will directly depend on this.
You can use any kefir to prepare the dough. Kefir with a high percentage of fat content will make your pies more filling, and the dough will rise faster. Do not use cold kefir for cooking, let it stand for a while at room temperature. If the recipe you choose contains yeast, the fresher it is, the better. It is very important not to brew them, but to stir them in kefir. If you decide to fry the pies in a frying pan, place them on it with the seam down, but on the baking sheet the pies are placed the other way around - seam up. To ensure that the pies you prepare turn out nice and even, raise the temperature in the oven gradually, while placing the baking sheet itself in a preheated oven.
However, enough theory, let's get down to practice and make excellent kefir pies!
Fried kefir pies with cabbage, mushrooms and eggs
Ingredients:
For the test:
1 egg
½ tsp. soda,
½ tsp. salt,
1 stack kefir,
½ cup sugar (less possible),
flour (add enough to make the dough resemble cottage cheese in consistency).
For filling:
4 eggs,
200 g mushrooms,
1 onion,
½ head of cabbage,
vegetable oil for frying.
Preparation:
Chop the onion and fry it along with the cabbage in vegetable oil. Add pre-boiled mushrooms and fry for another 2-3 minutes. Then add boiled eggs, salt, and the filling is ready. Separately, beat the egg with sugar, add everything else and gradually add flour a little at a time until the dough turns out thick, like thick curd mass. Using a tablespoon, separate a small piece from the dough and roll it in flour to form a ball. Then sprinkle your hands with flour, take a ball, knead it into a flat cake and, filling it with filling, pinch the edges. Fry the finished pies in a large amount of oil in a heated frying pan on both sides.
Fried pies with potatoes, pickled cucumber and herbs
Ingredients:
4 stacks flour,
1 stack kefir,
1 tsp salt,
1 tsp soda,
2 tsp Sahara,
2 tbsp. butter,
2 eggs,
2 cloves of garlic,
2 tbsp. mustard,
1 pickled cucumber,
4-5 potatoes,
3 stacks vegetable oil,
2 tbsp. lemon juice,
greens - to taste.
Preparation:
Combine kefir with soda, add sugar, salt, eggs and butter. Stir and gradually add flour while stirring. Leave the dough for a while. For the filling, boil the potatoes and mash them into a puree. Place the greens in a blender, add oil, cucumber, garlic and mustard and mix well. Add lemon juice and mashed potatoes. Roll out the dough, cut out circles with a mold, put the filling on them and form pies. Fry them in a hot frying pan in vegetable oil until golden brown.
Fried pies stuffed with liver and potatoes
Ingredients:
For the test:
½ l kefir,
1 egg
½ kg flour,
2 tsp salt,
2 tbsp. vegetable oil,
1 tsp soda without a slide.
For filling:
1 kg pork liver,
300 g fresh lard,
2-3 potatoes,
3 onions,
1 bay leaf,
salt, ground black pepper.
Preparation:
Pour kefir into a container, add soda, salt, egg, oil and mix thoroughly. Slowly add flour and knead the dough. It should not be too steep and at the same time should not stick to your hands. For the filling, wash the liver, cut it into pieces and boil; during the cooking process, add bay leaf, allspice, and salt. Pass the finished boiled liver through a meat grinder, also pass the lard through a meat grinder, combine with the liver and pass through the meat grinder again. Boil the potatoes, mash, add to the total mass and mix. Roll out the finished dough not too thin on a table sprinkled with flour, cut out circles from it using a saucer, put a little filling in the center, and form pies. Fry the pies on both sides in a preheated frying pan with vegetable oil.
Fried pies with minced meat and quail eggs
Ingredients:
500 g flour,
250 ml kefir,
125 g butter,
½ tbsp. Sahara,
1 pinch of salt,
500 g minced meat,
quail eggs (for each pie - 2 pcs.),
1 onion,
2-3 cloves of garlic,
greens, salt, ground black pepper, seasonings - to taste,
vegetable oil.
Preparation:
Melt the butter and cool. Add kefir, sugar, salt, gradually add flour and knead into a smooth, elastic dough. Make a ball out of it, cover with film and leave at room temperature for 1 hour. For the filling, finely chop the onion and fry in vegetable oil for 5 minutes, then add chopped garlic to the onion and fry for literally 1 minute. Add the minced meat to this mixture and fry it, stirring well, until it changes color. Remove from heat, cool slightly and add herbs, salt, pepper, and seasonings to taste. Roll out the finished dough into a rope and divide into equal pieces. Next, roll each piece into a thin flatbread, place minced meat on one half of the flatbread and make two depressions in it, pour quail eggs into them, cover with the other half of the dough and pinch the edges. Carefully place the pies in a heated frying pan with vegetable oil and fry on both sides until golden brown. Place the finished pies on a paper napkin to remove excess oil.
Fried curd pies on kefir with apples
Ingredients:
For the test:
3.5 stacks flour,
200 g cottage cheese,
1 stack kefir,
1 egg
1 tsp soda,
¼ tsp. salt,
vegetable oil.
For filling:
5-6 apples,
¼ cup Sahara,
1 tsp without a hill of cinnamon.
Preparation:
Sift the flour, mix with kefir, egg, salt, soda, grated cottage cheese and knead into a soft dough. Leave it on for 30 minutes. Peel the apples, remove the core, cut into small pieces or grate on a coarse grater and sprinkle with sugar and cinnamon. Roll out the “rested” dough and form into pies. Fry them in a frying pan in oil until golden brown, transfer to a bowl and let stand for 15 minutes, then sprinkle with powdered sugar and serve with tea.
Fried pies with rice and eggs
Ingredients:
For the test:
400 g flour,
300 ml kefir,
50 ml sour cream,
3 tbsp. vegetable oil,
1 tsp soda,
2 tsp Sahara,
1 tsp salt.
For filling:
4 eggs,
100 g rice,
1 onion,
a few green onions,
2 tsp ground black pepper.
Preparation:
Add salt, soda, sugar to flour. Make a well in the flour, pour in kefir, add butter and sour cream and knead the dough. Cover the finished dough with film or a towel and let stand for 30 minutes. Chop the onion and fry in vegetable oil, boil the rice until half cooked, hard-boil the eggs and chop finely. Mix all ingredients, add salt and spices. Wrap the filling in prepared dough cakes and fry the pies in a frying pan in vegetable oil on both sides until golden brown.
If unleavened dough is well suited for frying, then yeast dough is simply perfect in the oven. Kefir gives yeast dough even more softness and fluffiness.
Butter pies with chicken and vegetables
Ingredients:
For the test:
350 g flour,
100 g kefir,
50 g milk,
70 g butter,
1 egg
1 tsp Sahara,
1 pinch of salt,
6 g dry yeast.
For filling:
1 chicken breast,
1 onion,
2 cloves of garlic,
1 chili pepper,
2 tbsp. ketchup,
1 can of white beans, canned in their own juice,
4 tbsp. vegetable oil,
1 tsp sesame seeds,
salt, ground black pepper, herbs - to taste.
Preparation:
Dissolve the yeast in warm milk and sugar. Melt the butter and let it cool slightly. In a large container, mix yeast, kefir, butter, egg and salt. Sift the flour here and knead a soft, slightly sticky dough. Leave the container with the dough in a warm place for 1 hour to rise, during which time knead it a couple of times. Grind the chicken fillet in a blender, adding ground pepper and chili pepper. In a preheated frying pan, fry the onion and garlic until golden brown, add the ground chicken fillet to them and cook, stirring, for 5-7 minutes. Puree the canned beans in a blender (drain the liquid), add them to the frying pan with the minced meat, stir and cook for another 5 minutes. Then add ketchup and herbs to the total mixture, salt and pepper to taste. If the filling seems liquid, keep the mixture in the pan until the liquid evaporates. Let the finished filling cool. Make the pies, place them on a baking sheet lined with parchment paper, cover it and leave in a warm place for 20-25 minutes until they increase in volume. Brush the pies with beaten egg, sprinkle with sesame seeds and bake in an oven preheated to 200°C for 25 minutes until golden brown. When they are ready, brush them with butter.
Kefir pies with cabbage and fish
Ingredients:
2 kg flour,
1 liter of kefir,
80 g butter,
¾ stack. Sahara,
½ cup vegetable oil,
4 eggs,
2 packets of instant yeast,
2 g vanillin,
1 small head of cabbage,
2 carrots,
2 onions,
2 cans of mackerel in oil,
1 tbsp. tomato paste,
1 tbsp. mixture of sweet peppers,
salt, allspice - to taste.
Preparation:
Dissolve 2 tsp in half a glass of warm water. sugar, add the yeast and let it swell. Heat the kefir a little, add sugar, salt, vanillin, beat in the eggs, pour in the melted butter and vegetable oil. Add the yeast there and stir. Gradually add flour to this mixture until the dough becomes firm and knead until bubbles form. Cover the dough with a napkin and leave for 1.5 hours to rise. When it increases 2-3 times, knead it and, having greased your hands with vegetable oil, knead well again and leave for 1 hour again. Cut the onion into small cubes and fry in vegetable oil. Grate the carrots, add them to the frying pan with the onions and fry until soft. Chop the cabbage, add to the vegetables and simmer until tender. 5 minutes before the end of cooking, add tomato paste, a mixture of dried peppers, salt, allspice to taste, pour in a little water and simmer under the lid until cooked. Mash the mackerel with a fork, add to the cabbage and stir. Make the pies, place them in an oven preheated to 200°C and bake until golden brown.
Butter pies with poppy seeds, raisins and walnuts
Ingredients:
4 stacks flour,
2 stacks kefir,
3 eggs,
1 tbsp. Sahara,
150 g melted butter,
11 g dry yeast,
1 tsp salt,
⅔ stack. poppy,
1 stack seedless raisins
3 tbsp. chopped walnuts.
Preparation:
Dissolve the yeast in kefir and add enough flour to make a liquid dough. Cover it with a towel and place it in a warm place for 1 hour. Then add 2 tbsp to the dough. sugar, salt and, gradually adding flour, knead the dough. At the end of kneading, add melted butter little by little, cover the dough with a towel and place in a warm place for 2 hours. Boil water, put poppy seeds in it and cook for 2-3 minutes, then transfer to cheesecloth and squeeze out. Add washed and dried raisins to the poppy seeds and grind this mixture in a blender. Then add egg, sugar, chopped walnuts, vanillin to the mixture and mix. Form the pies, place the finished pies on a baking sheet covered with parchment, let stand for 5-10 minutes, and then place in an oven preheated to 180°C and bake for 15 minutes, then reduce the heat and bake for another 15 minutes. Sprinkle the pies with powdered sugar.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Pie recipes
If you follow our method of making dough for kefir pies, you will achieve excellent results. These can always be put on the table
30 min
270 kcal
4/5 (4)
Wheat flour appeared in Rus' in the 12th century, and from this period its inhabitants began to bake pies. Various products were used for the filling. They didn’t bother with such pies for long then - they used either sourdough or sour milk. With the advent of yeast, the technology became a little more complicated. Lately, people have started to whip it up with the desired filling.
Kefir pies are an excellent alternative to yeast dough
“Pies from childhood” is how many of us succinctly call this dish. We remember the taste of a favorite period in the life of each of us, and pies prepared with special love by the hands of our own mother or grandmother cannot be erased from memory. We remember the taste of the filling without particularly remembering the taste of the dough. And in vain we do this, because it is this that gives a special aroma to such a simple pie delicacy.
Yeast dough has many limitations. People with certain diseases are strictly prohibited from eating such food. There are many such patients, no matter how hard it is to admit, even from school. Therefore, dough for kefir pies without yeast is preferable from the point of view of a healthy diet.
Another important advantage of using kefir is the speed of their preparation. Even a novice housewife can prepare kefir pies quickly and effortlessly according to our recipe.
Which filling should you choose?
You can use any filling for pies that you have on hand or that suits your mood. It's good if it's not too rare.
- If this apple pies, then you will need half a kilo of the main ingredient (you can even use a frozen product). Don't forget to put 2 tablespoons of high-quality vegetable oil and one and a half tablespoons of powdered sugar. Chop the apples and simmer in a frying pan until the juice evaporates, add powder and butter. Leave the filling on low heat for a little longer and then put it in a container to cool.
- If potato filling– boil the main component, add butter, make a thin puree.
- If you decide to put it in pies egg and cabbage, then first cut the latter into small pieces, then fry in a frying pan in vegetable oil. Place the finished mixture on a plate and add the chopped egg.
- Prepare the filling in the same way with eggs and onions. In the first case, you can take both pickled and ordinary. When frying white cabbage, do not forget to add carrots, boiling them in advance. Remember that you should not overuse table salt.
The filling can be the most primitive - for example, peas. But we always pay due attention to its preparation. It should turn out delicious. Various kinds of thick jams will be a pleasant help for the thrifty housewife.
What a wise housewife should remember
In order for any dish to come out easily, tasty and the first time, you need to follow simple rules. Pies are no exception. How to prepare dough for kefir pies?
Quick dough for kefir pies in a frying pan
Ingredients:
You shouldn’t overdo it with flour; you can add a little later when you start forming the pies before starting the frying process.
In what order do we add the ingredients?
- The egg is beaten first. Add sugar gradually.
- Add kefir, salt and soda to the resulting mass.
- Add flour to the mixture like this: add it using a tablespoon. At each stage of adding a portion of flour, we try to mix the resulting mass until it has a thick consistency. As a result, our dough is very similar to that required for making pancakes.
Particular attention should be paid to the kneading process. Quick dough for pies without yeast loves your hands, so don’t be shy about devoting ten minutes to this task, no less. With this approach, the dough will turn out light and fluffy.
Secrets of kefir dough
Food prepared with kefir reacts very poorly to drafts, so we avoid them by closing the windows in the kitchen. It should rest for at least an hour, this is the time during which it will rise slightly.
To remove the dough from the container where you mixed the mixture, you need to take a tablespoon and take it out in portions for one pie, placing it on your hand, generously sprinkled with flour. We periodically moisten the spoon in ordinary water - this manipulation makes it easier to work with the dough. A portion of flour should be flattened on your palm with your hand and just enough filling should be added so that the future pie has an organic appearance. We carefully wrap it, pinch the edges and carefully place it on the table, which should also be sprinkled with flour first.
Experienced housewives add very little vegetable oil to the dough - no more than 10 g.
Method of frying pies
Kefir pies in a frying pan. First of all, heat a frying pan with vegetable oil; it is usually poured to the level middle of the pie. Fry as usual, periodically turning on both sides, until golden brown. Remember that we make small pies: When frying, they tend to increase significantly in size.
At home, housewives most often prepare pies with kefir. They always turn out tasty and fluffy, but don’t take up too much time. The same dough recipe is usually suitable for both sweet and savory pies, which allows you to experiment with the filling at your discretion. Kefir pies are fried until golden brown in a frying pan or baked in the oven.
To make pies with kefir, you need a minimum set of products that can probably be found in any refrigerator.. Just mix all the ingredients in one bowl, and in a couple of minutes the dough will be ready for use. In addition to kefir, it contains premium flour, salt, vegetable oil and eggs. A little sugar is also added to the dough, regardless of the future filling.
For fluffy pies, add soda or baking powder to kefir. Unlike yeast, they act instantly, so you don’t have to wait for the desired effect. You can diversify the dough recipe with sour cream or yogurt.
The filling for kefir pies is most often potatoes or cabbage. You can also use minced meat, mushrooms, liver, boiled eggs, herbs, etc. For a sweet dish, put jam, fruits, berries and cottage cheese inside the pies. The finished dish is usually served with fresh sour cream.
Secrets of making perfect kefir pies
Kefir pies have an easy-to-prepare dough and a wide variety of fillings to suit every taste. They can be fried or baked, sweet or salty, thin or fluffy, but they always turn out soft, aromatic, with an appetizing golden brown crust. Figure out, how to make pies with kefir, even a novice cook can do it, especially if he follows the following recommendations:
Secret No. 1.
The dough for delicious pies should always be slightly sweet, so it’s better to add a couple of spoons of sugar to it.
Secret No. 2.
Vegetable oil should be placed in the dough itself, then during frying it will be needed much less.
Secret No. 3.
Secret No. 6.
After adding the filling, the pie needs to be carefully rolled out again.
Secret No. 7.
There is no need to extinguish the baking soda for this test; kefir will handle this task.
Secret No. 8.
Ingredients:
- In all recipes, kefir can be diluted or completely replaced with yogurt.
- Secret No. 9.
- In order for the pies to acquire an appetizing golden color, they need to be brushed with egg before cooking.
- Potato pies are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, and it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not overwhelm the taste of other products.
- 0.5 kg flour;
- 1 tsp. Sahara;
- ½ tsp. salt;
1 tsp. soda;
- 3 tbsp. l. vegetable oil;
- 2 glasses of kefir;
- 2 eggs.
- Cooking method:
- Break the eggs into a deep bowl, pour in the oil and kefir.
- Add salt, soda and sugar, mix well.
Gradually add flour and knead into a soft dough.
Divide the dough into equal parts and roll each into a flat cake.
Ingredients:
- Place the potato filling in the middle and pinch the edges.
- Roll out the pies until flat and fry on both sides in vegetable oil.
- Interesting from the network
- It is difficult to find a simpler and faster recipe for kefir pies. Preliminary preparation takes no more than 10 minutes! Another advantage of this test is its versatility. It is simultaneously suitable for salty and sweet fillings, without requiring any modifications in the composition of the products.
- 0.5 l of kefir;
- ½ tsp. soda;
- 1 tbsp. l. Sahara;
1 tsp. soda;
- 1 egg;
- 2 cups of flour;
- 2 tbsp. l. vegetable oil;
- ½ tsp. salt.
- Pour soda, sugar and salt into kefir and stir.
- While constantly stirring the dough, add the sifted flour.
- Flour your table or cutting board well.
Using a tablespoon, drop part of the dough into flour and roll.
Ingredients:
- Place the potato filling in the middle and pinch the edges.
- In all recipes, kefir can be diluted or completely replaced with yogurt.
- Roll the resulting ball into a flat cake and add filling to taste.
- ½ tsp. soda;
- Form a pie and brush it with beaten egg on both sides.
- Fry the pies in a well-heated frying pan for 3-4 minutes.
- Potato pies are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, and it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not overwhelm the taste of other products.
- In the oven, the pies turn out especially fluffy and soft. Thanks to the juicy meat filling, this dish can easily replace a full lunch or dinner. The lard for the filling should be fresh, not salted, and the liver can be seasoned with your favorite spices during cooking. A light meat broth would be an excellent addition to these pies.
- 2 eggs;
1 tsp. soda;
- 1 kg pork liver;
- 1 onion;
- Cover the bowl with the dough with a napkin and keep warm while preparing the filling.
- Rinse the liver well, cut into cubes and boil until tender.
- Scroll the liver and lard through a meat grinder twice.
- Cut the onion into cubes and fry until golden brown.
- Combine the liver with lard and fried onions, salt and pepper to taste.
- Divide the dough into portions, roll them into flat cakes and fill with filling.
- Grease a baking tray with oil and place the pies on it, seam side up.
- Place the pan in the oven for 10 minutes at 200 degrees.
- Beat the remaining egg and coat the pies with it.
- Bake the pies for another 20 minutes without changing the temperature.
This recipe perfectly combines airy, sweet dough and delicate, aromatic filling. If desired, you can change the proportion of mushrooms and potatoes, focusing on your preferences. The specified amount of ingredients should yield approximately 14-16 pies.
Ingredients:
- 250 ml kefir;
- It is difficult to find a simpler and faster recipe for kefir pies. Preliminary preparation takes no more than 10 minutes! Another advantage of this test is its versatility. It is simultaneously suitable for salty and sweet fillings, without requiring any modifications in the composition of the products.
- 1 tsp. baking powder;
- 3 tsp. Sahara;
- 400 g flour;
- 4 potatoes;
- ½ tsp. soda;
- 150 g champignons;
- Fry the pies in a well-heated frying pan for 3-4 minutes.
- 2 eggs;
1 tsp. soda;
- Fry the mushrooms along with the onions until fully cooked.
- Boil the potatoes and make a puree out of them.
- Mix potatoes and champignons, add salt and pepper to taste.
- Break the egg into a bowl, add salt and sugar, beat lightly.
- Pour kefir and vegetable oil into the egg mixture.
- Sift the flour together with baking powder and add to the dough.
- Knead the dough and divide into equal parts.
- Roll each piece into a ball and roll it in flour.
- Roll the balls into flat cakes and add the filling.
- Make the pies and fry them over medium heat in a well-heated frying pan.
Kefir dough rises perfectly with the help of soda, so adding yeast is not required at all. This not only speeds up the cooking process, but also significantly reduces the calorie content of the dish. You can use fresh cabbage for the filling, but you will also have to stew it first.
Ingredients:
- 450 g flour;
- 300 ml kefir;
- 50 ml sour cream;
- Potato pies are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, and it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not overwhelm the taste of other products.
- 2 tsp. Sahara;
- 0.5 kg flour;
- 200 g sauerkraut;
- 6 potatoes;
- Fry the pies in a well-heated frying pan for 3-4 minutes.
- 2 eggs;
1 tsp. soda;
- Pour the sifted flour into a deep bowl.
- Add salt, soda and sugar to the flour and mix.
- Make a well in the flour and pour kefir and vegetable oil into it.
- Place sour cream there and knead into a homogeneous dough.
- Peel the potatoes and boil in salted water.
- Fry the onion until golden brown, simmer the cabbage with a little water.
- Mash the potatoes, mix with onions and cabbage.
- Roll the dough into a long sausage and cut into pieces.
- Roll out the pieces of dough into flat cakes and place a little filling in the center of each.
- Cover the filling with dough and fry the pies in a frying pan for 2-3 minutes on each side.
Now you know how to make kefir pies according to a recipe with a photo. Bon appetit!
