Dough for sweet fried pies. The most delicious fried potato pies

IN step by step recipe I'll tell you how to make pies with apples using yeast-free dough. It is mixed with sour cream and soda, so you don’t have to stand at the stove for long. It only takes 30 minutes to prepare the filling and form the pies. Yield: 10 pieces; if the portion is not enough for your family, then double the amount of food. The pies taste best when they are hot, so you shouldn’t cook too many at once.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 10 pieces

Ingredients

for the recipe

• chicken egg – 1 pc.
• sour cream 20% - 3 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 chip.
• soda - 0.5 tsp.
• wheat flour – 200-250 g
• vegetable oil- 1 tbsp. l. + for frying

for filling

• apples – 500 g
• butter – 1 tbsp. l.
• sugar – 2 tbsp. l.
• ground cinnamon - 2 chips.

How to fry pies with apples

I beat an egg (medium size) into a deep bowl, added sour cream, soda, salt and sugar. Added vegetable oil. Mix thoroughly with a whisk until smooth. Take the fattest sour cream you can find, from 20% and above. Use refined, odorless oil.

Gradually introduced the sifted flour. First I worked with a whisk, and then kneaded the dough with my hands. A different amount of flour may be needed depending on its humidity and degree of grinding, the size of the egg and the thickness of the sour cream, so add the flour in several additions. This time it took me 220 g.

The result was an elastic and pliable dough, not hard, but soft. I kneaded it for about 5-7 minutes until it came off easily from my hands. Covered with a bowl and set aside for 20 minutes - during this time the soda will be properly extinguished by the fermented milk product, in our case sour cream.

Meanwhile, I prepared the apple filling (). The fruit was peeled, cored and cut into medium cubes. Fry in a frying pan with butter for 2-3 minutes, then sprinkle with sugar and cinnamon, heat for another 2 minutes and remove from heat. The filling should cool to room temperature, after which all liquid should be drained from it.

I rolled the dough into a sausage shape, cut it into pieces and formed balls the size of a chicken egg. I flattened each piece into a flat cake. I placed 1 tbsp in the center. l. fillings.

I pinched the edges tightly and formed pies - slightly flattened, about 1.5 cm high. You can make any shape of pies, either round or oval, but don’t over-mould large products, otherwise they will take longer to cook.

Cooked pies with apples in a frying pan in large quantities vegetable oil. To help them keep their shape better, I laid them seam side down. Fry until golden brown, over medium heat, without a lid. You don’t have to spare any oil; the dough won’t take too much of it, but it will bake evenly on all sides.

Fried pies with apple filling should be served hot, piping hot. You can sprinkle powdered sugar on top. Bon appetit!

What other dough can you use to make apple pies?

The dough for fried pies filled with apples can be very different. In addition to the above recipe, you can use yeast, curd or puff pastry, with or without eggs. Especially for you - a few more dough recipes that are suitable for apple filling for fried pies.

Yeast dough with kefir

Ingredients: flour 350-400 g, kefir 250 ml, salt 1 tsp, sugar 2 tbsp. l., vegetable oil 125 ml, compressed yeast 20 g.

Dissolve the yeast in warm kefir with sugar, after 5 minutes add salt and butter, gradually add flour according to the principle of “how much dough will take”. Knead into a soft dough, leave in a warm place for 40 minutes, then knead and leave for another 40 minutes. Next, you can make pies and fry them immediately.

Curd dough

Ingredients: cottage cheese 250 g, egg 1 pc., flour 250-300 g, sugar 1 tbsp. l., salt 1 chip, baking powder 1 tsp.

Grind the cottage cheese with the egg and sugar until smooth, add salt and baking powder. Gradually add flour and knead into a soft dough. Leave for 20 minutes, covered with a towel. Roll out and form apple pies.

Lazy puff pastry

Ingredients:

• water 80 ml,
• egg 1 pc.,
• cold butter 150 g,
• flour 300 g,
• salt 1 chip,
• sugar 1 tsp,
• 9% vinegar 0.5 tbsp. l.

How to cook:

1. Combine salt, sugar, water and vinegar in a bowl, beat in the egg and stir thoroughly.
2. Sift the flour into a separate container and add grated butter here, stir quickly so that the fat does not have time to melt.
3. Combine the butter-flour and egg mixture, quickly knead the dough and place on the refrigerator shelf for 1 hour.
4. Roll out the dough into a thin layer, cut it into squares or triangles, spread the filling and pinch the edges with a fork.
5. Place the semi-finished products in the freezer for 20-30 minutes to freeze.
6. Deep-fry or fry in a large amount of oil.
7. You can simplify the recipe if you use ready-made puff pastry, which just needs to be defrosted to room temperature.

A favorite delicacy since childhood is cabbage pies fried in a frying pan. Fragrant, crispy, with a delicate filling, they will satisfy hunger between full meals and will appeal to the entire household. Despite the fact that many people call such pies unhealthy food, you can and should treat yourself to them from time to time by making different variations of the dough and filling.

Pies with cabbage in a frying pan - a simple and tasty recipe

A quick recipe for fried pies with cabbage will delight you with its simplicity, time saving and very delicious pastries in the end.

For the dough and filling you will need:

• premium flour – 500 g;
• serum – 250 ml;
• yeast – 1/3 pack;
• water – 250 ml;
• salt – 2 tsp;
• eggs – 1 piece;
• granulated sugar – 1 tbsp;
• sunflower oil– 0.5 l;
• butter – 30 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• cabbage – 0.5 heads;
• tomato paste – 1.5 tbsp;
• spices to taste.

You should start by preparing the filling, which should cool down by the time the dough comes up. To do this, heat a small amount of sunflower oil in a frying pan, into which finely chopped onions and grated carrots are placed. When the vegetables are lightly fried, add grated cabbage to them. Cabbage chopped in this way will be smaller than shredded cabbage and will appeal to everyone, including children. When the last component is in the pan, everything will need to be thoroughly mixed, cover the container with a lid and reduce the heat.

To prevent the cabbage from burning, you can add a little boiled water.

When the vegetables have stewed a little and become soft, add tomato paste diluted in boiled water and after a while add salt, sugar, pepper and bay leaf. The finished filling should be poured into a suitable container and set aside.

For the dough, sifted flour is poured into a plastic bowl, a small depression is made in the middle and salt is poured into it, an egg is added. Separately diluted in a container hot water and cheesecake, sugar is added and “live” yeast is introduced. The butter is melted in the microwave, which is kneaded in flour along with the egg and salt. Next, the risen yeast is added. If necessary, add flour, but so that the dough is not tight. At the end, you should add about 100 ml of sunflower oil to the dough to make it convenient to work with. To speed up the process of raising the dough, you need to put it in the microwave, setting the temperature to 160 degrees and setting the timer for 7 minutes. Once the dough has risen several times, you can take it out and start frying the pies.

To prevent the dough from sticking to your hands during cooking, you need to fill a container with oil and constantly dip your hands into it.

You need to put about 300-400 ml of sunflower oil in a frying pan, heat it well and fry the pies. Prepared according to this recipe, they will turn out crispy and retain their structure for up to 5 days.

Yeast dough recipe

Yeast for pie dough can be used either “live” or dry. With the latter, the dough will not be so fluffy, but crispier and thinner.

Ingredients:

• flour – 600 g;
• warm water – 300 g;
• dry yeast – 1 tbsp;
• butter – 2 tbsp;
• vegetable oil – 30 ml;
• sugar – 2 tsp;
• salt – 2 tsp.

The cabbage filling is prepared in the same way as in the previous recipe. To prepare the dough, the required amount of yeast, sugar and salt should be diluted in warm water. Then slowly add the pre-sifted flour. Knead the dough, adding butter and sunflower oil at the end. You need to knead until the base for the pies sticks to your hands. Cover the finished dough with a napkin and put it in a warm place.

While the dough is rising, you can start preparing the filling, if this has not been done before. When preparing it, you need to periodically knead the dough, which should rise several times. Afterwards, small flat cakes of dough are rolled out on a clean table, the filling is laid out on them, and pies are formed. Place them on heated oil with the seams down. This will help keep the filling inside the dough and not spill out when frying.

Fried pies with cabbage made from puff pastry

For those who don’t like fiddling with dough, a recipe for fried puff pastry pies is suitable. It must be purchased in advance at the store, defrosted and used to prepare crispy baked goods in a frying pan. The cabbage pies end up being small, very tasty and beautiful.

The filling can be made from fresh or sauerkraut (to taste). You will need about 0.5 kg of dough.

Having previously defrosted the dough, you need to put it on the table and cut it into 22 rectangles (no need to roll it out).
Each individual rectangle needs to be rolled out and filled with filling.
Fold the rectangular base corner to corner, pinch the edges and give them beautiful view, walking around the perimeter with a fork.
You need to fry the pies in very hot oil, making a good fire under a frying pan.
To ensure that the pies are well-fried and fluffy, the first side is fried under the lid, and the second without it. You can serve with any sauce or sour cream with herbs.

From kefir dough

You can quickly prepare pies with fresh cabbage using kefir-based dough. The main advantage of this recipe is that the baked goods will be stored for a long time and will not go stale.

For the test you should take:

• kefir – 250 ml;
• flour - about 650 g;
• soda – 1 tsp;
• eggs – 2 pcs.;
• sugar and salt to taste.

Pour a glass of kefir into the container, add eggs and all other ingredients except flour. Mix everything thoroughly, gradually add flour and knead the dough. It should infuse for about 30 minutes for the reaction of kefir and soda to begin.

Roll out the finished dough into rolls, slightly thicker than dumplings, and cut them into portions. Each sochen should be rolled out, filled with cabbage filling and fried in sunflower oil.

With sauerkraut

You can cook pies with sauerkraut in a frying pan, which will be especially relevant in winter.

For the test you need to take:

• milk – 250 ml;
• flour – 300 g;
• dry yeast – 2 tsp;
• sugar – 1 tbsp;
• salt – 1 tsp;
• sunflower oil – 20 ml;
• sauerkraut – 300 g.

Mix yeast with sugar in heated milk and wait until it rises. Next, salt and sifted flour are added, oil is poured. The dough is kneaded and set aside to infuse in a warm place.

Meanwhile, simmer in a frying pan sauerkraut for 15 minutes, after squeezing out excess juice. The dough, rolled out into small flatbreads, is filled with cabbage, the edges are pinched, and the workpiece is sent to the frying pan, straight into the heated oil.

Recipe with egg

The dough for this recipe can be prepared in a bread machine or kneaded by hand.

To prepare it you should stock up on:

• flour – 600 g;
• warm mineral water– 250 ml;
• refined vegetable oil – 100 ml;
• salt – 2 tsp;
• sugar – 1 tbsp;
• dry yeast – 2 tsp.

For the filling you will need a small cabbage, hard-boiled chicken eggs, onions, garlic, salt and spices. It’s quite simple to prepare dough in a bread machine by filling the bowl with all the ingredients one by one and turning on the desired mode.

While the base is being prepared, the cabbage is finely chopped, the onion is cut into cubes, and the carrots are grated on a coarse grater. In a frying pan, onions, carrots and cabbage are fried one by one, spices and salt are added. Cook the cabbage over low heat, adding water, for 15 minutes. At the end, add a little garlic, mix and place in a container. Add finely chopped eggs to the cabbage.

Form the dough into balls, roll them out and fill the flatbreads with filling. Form a pie and fry it in oil. Cover the finished baked goods with a clean towel to make them soft.

Today I will share a recipe for the perfect, most delicious fried potato pies. The dough turns out airy, fluffy, aromatic and so versatile: you can make a variety of buns and pies from it. But how to choose the proportions so that the dough rises and does not fall? How to wrap the filling so that it does not leak out of the dough? And most importantly, how to make the pies soft and tender. For many, these questions remain a mystery, but today I will tell you all the secrets. And you will understand that there is nothing simpler than the most delicious fried pies with potatoes. My grandmother gave me this recipe - it's very simple! The pies turn out simply wonderful.

Ingredients:

For the test:

• flour - 500 grams;
• sugar - 1 tablespoon;
• potato broth - 1 glass;
• vegetable oil - 3 tablespoons;
• dry yeast - 1 teaspoon;
• a pinch of salt.

For the filling:

• potatoes - 1 kilogram;
• butter - 50 grams;
• onions - 4 pieces;
• salt;
• vegetable oil.

The most delicious fried pies with potatoes. Step by step recipe

1. Let's start by preparing the filling. Peel the potatoes, wash them, add salt and let them cook until tender. Let me remind you that when the potatoes can be easily pierced with a knife, they are ready. We drain the broth, but reserve one glass for kneading the dough.
2. Add a generous piece of butter to the boiled potatoes and mash with a masher.
3. Peel four medium onions, chop into small cubes, fry in vegetable oil until golden brown.
4. Add onion to potatoes and stir. If necessary, add salt to our filling and let it cool.
5. In the meantime, let's move on to preparing the dough. Sift the flour into a bowl prepared in advance, add sugar, salt, and dry yeast. It is better to use instant yeast.
6. Advice. If you still use fresh yeast, then you cannot cut it with a knife! They will stick to the knife and stick together. They only need to be diluted with warm liquid.
7. Mix the dry mixture well. Add potato broth.
8. Advice. In general, when working with dough, when mixing flour with liquid, it is important to pour the liquid into the flour, and not vice versa.
9. The next ingredient is vegetable oil: add three tablespoons of it: it will make the dough more elastic. Now knead the dough, first with a spoon.
10. When the dough has acquired a homogeneous consistency, transfer it to a table previously greased with vegetable oil.
11. Advice. It is very good to grease the table and hands with vegetable oil, not flour. In order not to oversaturate the dough with flour: then the dough will turn out soft, fluffy, airy.
12. We continue kneading the dough on the table: the dough is soft, a little sticky - we will knead using French technology. This is when we pick up the dough, stretch it as much as possible, fold it, turn it over: and we repeat this again and again, for about 5-7 minutes. But you can trust this task to a food processor.
13. Place the finished dough in a bowl pre-greased with vegetable oil. Cover with cling film and leave until doubled in volume. This will take approximately 2 hours.
14. When the dough has risen sufficiently, grease the table with vegetable oil and carefully place it on the table. Separate the required amount: depending on the size of the pie.
15. We stretch each piece of dough into a thin flat cake, put the filling on top all over the dough, except for the edges. The edges must be left to seal the pie.
16. We bring the edges together, place the seam side down and make the pie flat. This is done to prevent the filling from leaking out.
17. Another tip: to prevent the filling from leaking out, sprinkle the dough base with a pinch of starch.
18. Let's form the rest of the pies. Let's prepare a frying pan: pour vegetable oil into it (it should reach the middle of the pie, about 2 cm).
19. Place the pies on a hot frying pan and fry on both sides until golden brown. We fry all the other pies in this way, monitor the oil level, and add it if necessary.
20. We put the most delicious fried pies with potatoes on paper towel to remove excess oil.

Pies with potatoes are ready: you can serve them on the table - with sour cream! You can make pies from this dough with any filling: sweet or not. You can also add greens to the potatoes: it will be piquant and tastier. To keep the finished pies soft for a long time, cover them with a towel or place them in a pan and cover with a lid. You will find even more recipes on the “Very Tasty” website. And bon appetit!