Dear friends, today we will fry thin pies in a frying pan with meat and potato filling. With a thin, soft dough and lots of filling, these pies can be made for a picnic.

I have already shared with you. I also recommend making these delicious pies.

Ingredients:

500 ml kefir

800 grams of premium wheat flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sunflower oil

In a bowl, use a whisk to mix kefir, egg, salt, baking powder, and vegetable oil. Then gradually add the sifted flour.

Knead soft dough. It will slightly stick to your hands. Grease with a little vegetable oil, cover with a napkin and leave for half an hour.

The filling for thin pies can be anything: potatoes with onions, meat or liver, boiled eggs with green onions, cottage cheese with herbs, fried or stewed cabbage.

For the potato filling, boil the peeled potatoes and mash them. Fry the onions until golden brown and add to the puree. Add parsley, dill and ground black pepper there and mix.

Instead of onions, you can take green onions and lightly simmer in sunflower oil. When wild garlic appears on the market in the spring, it can also be used for filling. First simmer lightly in a frying pan and add to the puree.

Roll out the dough very thin on a lightly floured board. Cut out circles with a glass. Place the cooled potato filling on one circle, cover with the second circle and connect the ends along the circumference, lightly pressing them with your finger.

Then, using a rolling pin, roll it out thinly into a flat cake. The potatoes are very soft, so the pies roll out thin.

For the meat filling, we make homemade minced pork, beef or mixed. Fry finely chopped onion in vegetable oil until transparent, add minced meat, salt and pepper to taste.

Stirring, fry until cooked and at the end add chopped parsley and dill. Pour the filling into a bowl and leave to cool completely.

Next, we form pies with meat filling in the same way as pies with potatoes. Fry them in a well-heated frying pan with a small amount of refined sunflower oil. Place the finished pies on a paper towel.

This recipe uses very successful kefir dough for fried pies, which is easy to prepare and easy to work with.

To serve these thin fried pies with kefir potatoes, stock up on sour cream. It will replace your sauce and make these fried pies even tastier.

Products:

250 ml kefir

1 tsp baking powder (without slide)

1 tsp salt (without slide) + 0.5 tsp. salt

0.4 tsp ground black pepper

2 tbsp. sunflower oil + 50 ml for frying

350 g mashed potatoes

fresh dill

How to make potato pies with kefir:

Mix 250 ml of kefir with one egg, a teaspoon of salt and a teaspoon of baking powder. Level teaspoons. Also add two tablespoons of sunflower oil to the kefir.

In total we need to add 350 g of flour, but we will add it in parts. First add half the flour, mix everything with a spoon or fork. Then add another part of the flour and leave about 50 g of flour unused. We'll need it a little later. Knead the dough with hands greased with sunflower oil. It will turn out very soft and tender. The dough may be slightly sticky to your hands and surface, but that's okay.

The kefir dough for fried pies is ready. Cover it with cling film, which will protect the dough from chapping, and move on to preparing the filling for potato pies.

Take 350 g of mashed potatoes. This is exactly how many potatoes are needed to make fried pies from the resulting amount of dough. Add salt, pepper and finely chopped dill to the potatoes. Mix the filling thoroughly.

Let's get back to the test. Sprinkle the work surface thoroughly with flour (this is where we will need the remaining 50 g of flour) and roll out about half of the dough (it is more convenient to work with parts rather than all the dough at once). The thickness of the rolled layer is 5 mm. Using a mug, cut out circles from the rolled out dough.

Place the filling in the center of the circle.

Cover the filled circles with the remaining circles and pinch the edges of the pies tightly. Thus, we got some circles with filling, which so far bear little resemblance to pies.

Now we form pies from these indistinct circles with filling. This is done literally with one movement of the rolling pin. Lightly pressing the pie, we go over it with a rolling pin from the bottom up, once is enough. The result is a neat, oblong-shaped pie.

Pies - classic home cooking. It only seems that they are elementary, but in reality delicious pies, like baking in general, are obtained only by true connoisseurs. The main secret is simple: the ratio of dough and filling must be ideal.

"With taste" will share the recipe with you flat pies, more reminiscent of flatbreads. Elastic kefir dough It’s delicious on its own, but yesterday’s mashed potatoes or stewed cabbage are suitable as a filling - something soft and quite juicy (but not too much).

Ingredients

Preparation

1. 1 Melt the margarine and mix it with kefir, eggs, sugar and salt. The mixture should be at room temperature or slightly warmer. Once the mixture is ready, add the yeast and let it sit for 10 minutes.
2. 2 Add sifted flour little by little, kneading into a very soft, elastic dough. Roll the dough into a ball and coat it with sunflower oil, then place in a bowl and cover with a larger bowl. Leave it in the resulting greenhouse for 40 minutes.
3. 3 Prepare the filling. Prepare mashed potatoes, salt and pepper them, add a little fried onion. Stew the cabbage for the second type of pies.
4. 4 Then take out the dough, divide it into portions and start making pies. Roll out a piece of dough, put the filling on it, pinch the edge and roll out again. It should look like a bast shoe.
5. 5 Fry the pies in a frying pan with oil until golden brown on both sides.

Fry pies in a frying pan- the process is quite labor-intensive, but it is worth it. You get a lot of pies, enough for a large family. The filling is not limited to potatoes and cabbage; cottage cheese with herbs and garlic, stewed mushrooms with onions, or. Experiment with us and share our recipes with your friends!

Making simple thin pies fried in a frying pan with potatoes.

Prepare the dough. Sift the flour and make a hole in the middle. Dissolve salt, sugar, vegetable oil and yeast in warm (up to 40°C) boiled water. Pour the resulting solution into the well and knead the dough.

Cover with a towel and place in a warm place until the dough rises. In the meantime, while the dough is rising, it’s time to start filling the pies.

Now the time has come to talk about preparing potato filling for pies. You can read more at...
Boil potatoes in salted water until tender. While our potatoes are cooking, prepare the frying for the mashed potatoes. To do this, finely chop the onion into cubes and sauté in vegetable oil until transparent.
As soon as the potatoes are cooked, drain them completely of water. Pound the potatoes into puree using a masher. Add fried onions with vegetable oil and black pepper to taste to the prepared puree, mix everything well and cool.
It is advisable to mash the cooled puree so that the filling in the pies turns out more tender and tastier.

The fermentation time of the dough directly depends on the freshness of the yeast and the ambient temperature.
Since our dough is light (not burdened with eggs and fats), one rise of the dough will be enough for us.

Make small balls from the dough and let them rest for a few minutes. This portion yields approximately 40 pies. The balls are approximately 4-5 cm in diameter.

The dough is ready to make pies.
Take a ball of dough and roll it into a flat cake with a rolling pin. Place the puree in the middle and pinch the edges together like .

Then we make several transverse tucks.

And slam the pie with your palm.

Fry the prepared pies in hot vegetable oil on both sides until golden brown.

Now let's talk about how to make our thin pies even thinner. To do this, roll out the prepared pie with a rolling pin.

Fry on both sides until golden brown.

Place the finished pies on a paper napkin, it will absorb the remaining oil.
Serve hot.

Cherry pies in the oven (recipes for pies fillings are also provided)

Good afternoon Love fried pies with potatoes? And on dry frying pan have you tried it? If not, then you have lost a lot and need to urgently correct the situation. The pies turn out excellent - thin, with an appetizing golden brown crust. Wow, that's all!
They're ridiculously easy to make. But still, I dare to offer homemade photo recipe, maybe someone will find it useful.

Fried pies with potatoes in a dry frying pan. Photo recipe

Here, it would seem, what is simpler - simple dough, ordinary filling, but such pies with potatoes enjoy constant authority. At least at our house. Of course, they also eat regular fried ones. But from time to time they ask to cook in a dry frying pan.
Their highlight is the thinly rolled dough, which on a hot surface turns into an awesome flatbread. The hot pie is greased with butter and literally melts in your mouth. In the company of a tasty filling, it turns out to be a song.
And today we will have the always desired potatoes as a filling! And even with overcooked onions!

Preparing products for the test

♦ Kefir 0.5 l. (any fat content)

♦ 1.5 kg of flour (the dough will take less, but you will need more for adding)

♦ Soda 1 tsp.

♦ Salt to taste (about 0.5 tsp)

♦ Sunflower oil 1 tbsp.

I’ll immediately add the following - if you don’t have kefir in the house, or maybe you’re fasting, then these pies can be made with potato broth.
Boil the potatoes for the filling, pour the water into a container (0.5 liters), let it cool - feel free to knead the dough on it. Only in this case the soda will need to be extinguished with vinegar.

Ingredients for filling and greasing finished pies

Potatoes gr. 800 – 1000

Onions 2 – 3 medium pcs.

Vegetable oil ml. 50

Salt to taste

Butter gr. 100.

You can make the filling not with overcooked onions, but simply with butter. But this is not for everyone.

Step-by-step preparation

1 . Peel the potatoes, add water, add salt, and cook for puree. While the filling is preparing, you can make the dough.
2. Pour flour into a convenient container and make a hole in it.

3. Pour kefir into it, add salt, sunflower oil, soda. Knead the dough. It should be moderately elastic. Very steep ingredients do not need to be kneaded. It is enough that it does not stick to your hands.
4. Cover the finished dough and set aside for min. by 30, at least. Just at this time the preparation of the filling will be completed.

5. Finely chop the onion and fry with vegetable oil until lightly browned. There is no need to overcook it.
6 . Drain all the water into the potatoes and turn them into puree.
7 . Add fried onion, stir. Be sure to taste for salt and add if necessary.
8 . Dust the work surface with flour. Separate a small lump from the dough. Using your hands or a rolling pin, make a round cake, place a spoonful of filling in the middle, pinch the edges, and form a small pie. Which spoon should I use? And this depends on the desired size of the pie. I take the dining room, for example.
9 . Carefully roll out the small pie with a rolling pin, starting from the middle. The thickness of a large product should be about mm. 3. Roll out evenly so that the tip of the pie is thin.

10 . Prick the pies with a fork to prevent the dough from bubbling.

11 . Fry on both sides in a well-heated dry frying pan. It is advisable to use thick-walled cookware, such as cast iron.

12. Grease the finished products with butter on both sides. Cover for a while so that they are slightly saturated with oil.


I advise you to “cover it for a while,” and I smile. After all, I know that everything is snapped up on the fly. It's very tasty!

Bon appetit and see you again in delicious times!