Home Meat Recipe for pie with pea filling. Pies with peas, fried in a pan. Note to the owner

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Recipe for pie with pea filling. Pies with peas, fried in a pan. Note to the owner

To make pies, we need the simplest ingredients.

Then drain the water, fill the peas with 1-1.5 liters of clean water, put on fire and cook after boiling over low heat until cooked (about 1-1.5 hours). Cooking time depends on the variety of peas. Salt the cooked peas to taste. Chop the onion and fry in vegetable oil, stirring occasionally, until golden brown. If necessary, wipe the pea puree with a pusher, add the fried onion, black ground pepper, mix well. The pie filling is ready.

To prepare the dough, add sugar and dry yeast to warm water, leave for 5-7 minutes to raise the "cap".

Then add salt, 1-2 tablespoons of vegetable oil, gradually add the sifted flour, kneading the dough. At the end of the batch, add 1 tablespoon of vegetable oil. The dough will be soft and easy to stick to your hands.

Pinch the edges of the dough with the filling, as for dumplings. Form all pies with pea filling in the same way.

Heat up in a frying pan vegetable oil. Fry the pea patties over medium heat in enough vegetable oil until golden brown on both sides (a few minutes on each side). Ready pies place on a paper towel to drain excess grease.

Pies with peas, fried in a pan, are appetizing, satisfying and very tasty.

Bon Appetit!

Who doesn't love savory, fluffy pies? Especially if inside they have an unusual delicious stuffing. We will cook real Ukrainian yeast pies with pea filling inside, which can rightfully be called one of the most delicious meals. Such pies can be an independent dish or an addition to salads, soups, borscht, main courses.

Recipe Information

Cooking method: hot.

Ingredients:

water - 1 glass
sugar - 1 tbsp.
dry yeast - 1 tbsp.
flour - 2-3 cups
salt to taste
egg - 1 pc.
peas - 1 cup
onion - 1 pc.
vegetable oil.

Cooking method

We heat water in a saucepan or bowl, but do not bring it to a boil, but make it slightly warm. You can use a regular kettle for this purpose. Dissolve dry yeast in water, then add a little flour with sugar. At the initial stage, it is worth taking just a couple of tablespoons. Mix all the ingredients and let the dough stand for thirty minutes. A fluffy yeast cap should appear, which means that the yeast has begun to work.
After half an hour, sift the flour through a sieve into a bowl. We also add salt and an egg there, pour in the dough (yeast with water).
After that, mix all the ingredients thoroughly. Now it's time to knead the dough. It is better to do this longer so that it is properly saturated with oxygen and rises. As a result, we get a soft and elastic dough.
We remove it for two hours in some warm and cozy place, cover it with a towel on top and leave it alone for a while. Yeast should double in size in two hours.
While our dough is resting, we can do a little magic over the peas. We use a dry product, so it is worth considering that it can be cooked for a very long time. However, at the beginning, the peas should be thoroughly washed. To do this, rinse the beans until the water in which the product was just placed is clear. After that, put the peas on the fire and cook until fully cooked. Peas should become very soft and easily wrinkled. When the peas are cooked, use a mortar or mixer to make puree from it. Wash white onions, peel and finely chop. Fry it for sunflower oil until a beautiful golden color, after which we combine the peas with onions. Peas should be well cooled.
The dough has risen enough. Let's start making pies.
We separate small lumps from the dough and use a rolling pin to roll them into small pancakes. Put the pea filling in the middle (about 2 tablespoons).
We carefully fix the edges of the pies so that the peas do not fall out. Now you can start frying.
We heat the pan, fry each pie on both sides in sunflower oil. There should be a lot of oil in the pan, about 200-300 ml.
You need to fry pies with peas on medium heat.
We spread the pies on a paper napkin, which will absorb excess fat. Now the pies are ready to be served! Bon Appetit.
In addition to pies, you can cook garlic Sause. Squeeze 3-4 cloves of garlic into a bowl, add 150 ml of boiled cold water there, salt to taste and add 2 tbsp. sunflower oil. Mix thoroughly and the sauce is ready. It is desirable that he insisted for 5-10 minutes. With this sauce, pea pies are especially tasty and fragrant.

Note to the owner:

Preparation and photo: Old Lesya.

It's just as delicious as patties with potatoes or cabbage. But much more satisfying, easier, faster and cheaper. Those who have not tried homemade pan-fried pea patties will be surprised how good the sweet bean filling is and how successfully it complements the soft porous dough with a slightly crispy golden crust.

fried pies with peas according to grandma's recipe

The simplest recipe according to which our great-great-grandmothers fried pea pies. The filling consists of one ingredient, the dough is unleavened, with yeast without eggs. Refined sunflower oil is used for frying.

The weight of the products is calculated for 20 palm-sized pies.

Procedure:

Peas are washed, poured cold water in a ratio of 1:2. Cook first on strong (until boiling), and then on the weakest fire for 50-70 minutes. During this time, the porridge is mixed several times, at the end they are salted to taste. The beans should be almost mashed. If the mass seems liquidish, it's okay, it will become much denser when it cools down.
The porridge is allowed to cool a little and is interrupted with an immersion blender (pressed with a potato masher). Of course, it will not be a disaster if dense grains of peas are felt in the filling of the finished pie. But there is a soft homogeneous puree is much more pleasant.
While the pea puree is cooling, knead the dough. Yeast and sugar are diluted in a warm (body temperature) liquid. Partially pour in the sifted wheat flour. Knead the loose dough. Before the main kneading, add salt and pour in vegetable oil.
Yeast dough for fried pea pies is kneaded by hand on the table, adding flour as needed. The mass should be soft and pliable, but not vague. Too much hard dough also should not be done - the pies will turn out to be dense, tasteless.
The finished dough is allowed to rest and approach, leaving it warm for 40-50 minutes. Before forming pies, the dough is punched down, divided into 20 identical "koloboks".
Each piece of dough is kneaded with palms into a cake no more than 1 cm thick, a tablespoon is placed in the center. pea puree. Pinch the edges of the cake with your fingers. The pie can only be slightly flattened on top. And you can do as you did before - flatten so that the pie becomes large and almost flat, about 1 cm in height. So the proportions of the filling with the dough will “balance”, and it will turn out to fry them faster.
In big cast iron pan heat up vegetable oil. Its volume should be such that the pie is half deep-fried.
Pies with peas are laid out in a pan with a seam down.
Fry on a fire slightly less than average for 1.5–2 minutes on each side.
Spread out of the pan on a paper towel to absorb excess fat.

Pea pies are good both hot and cold.

How to cook with green soup peas from kefir dough

It is easy and convenient to work with the dough kneaded on fermented milk drinks without yeast. He does not need to give time to approach, in texture it is plastic, it is well molded, and after frying it turns out to be porous and as airy as yeast. In this recipe, the dough is kneaded on kefir, and the filling can be made from dry green peas, which have a richer taste and delicate texture.

For 12 pies you need:

375 ml of 2% kefir;
3.5 st. flour;
1 st. l. Sahara;
0.5 tsp salt;
0.5 tsp soda slaked with vinegar;
300 g of ready-made pea puree;
2 onions;
vegetable refined oil.

Time (including the preparation of the filling) - 2 hours 30 minutes. Calorie content per 100 g - 238 kcal.

Procedure:

The filling in green pea soup pies is made according to the same principle as regular pea puree. To reduce the cooking time by 20 minutes, the beans are soaked in cold water overnight (this also applies to yellow split peas).
Kefir is heated to a temperature of 37 degrees, salted, sugar and half the flour are added. Mix with a spatula.
Next add slaked soda, the rest of the flour. Hands knead a pliable, plastic dough. Cover with a towel and let rest for 20 minutes.
Peeled onions are sautéed in a small amount of oil until golden brown. Mix with cooled pea puree.
A ball of dough is divided into 12 equal parts and neat pies are molded with green soup peas.

Fry on both sides in well-heated oil until golden brown.

Pea pies with onions and carrots in a frying pan

For a change, the dough can be prepared with whey and live yeast. It makes excellent fried pies. And for the filling, you need to mix pea puree with fried onions and carrots - vegetables will give the beans a pleasant sweetness and make the texture of the porridge more tender.

For 16 large pies you need:

350 ml of serum;
550 g flour;
12 g live yeast;
1 st. l. Sahara;
0.5 tsp salt (in the dough) + to taste for the filling;
2 tbsp. l. vegetable oil(in the dough);
150 g crushed peas;
medium carrot;
bulb;
ground black pepper (in the filling, optional).

Time (including the preparation of the filling) - 3 hours. Calorie content per 100 g - 235 kcal.

Procedure:

Pea puree is made in the usual way.
Yeast and a spoonful of sugar are dissolved in warm (38 degrees) whey.
Sift flour, mix with salt. Pour whey with yeast and vegetable oil into flour. Knead soft dough with hands for 15 minutes.
Transfer the dough to a bowl, cover with a clean, light towel and place in heat for 60 minutes.
Peel onions and carrots. The onion is cut into cubes, the carrots are rubbed on a grater.
Vegetables are fried until soft in vegetable oil (1 tablespoon). Mixed with pea puree. If necessary, salt, add a little ground pepper.
The rested and increased in volume dough is divided into koloboks of the same size. Pies stuffed with peas, carrots and onions are molded in the standard way.
Fry in a large amount of hot vegetable oil. Lay out on paper towels.

Hearty pies with peas, onions and carrots are already a completely independent dish. They are also good for a snack at work and are great for soups instead of bread, vegetable stew, meat sauces.

For a variety of tastes, fried mushrooms, bacon, finely chopped pieces of smoked meat (pork), and ham are added to the filling for pea puree pies.

And without that satisfying and delicious pies with peas, fried in a pan, will make a splash if garlic sauce is served with them. It is easy to prepare:

Garlic (3 cloves) is crushed and ground in a mortar.
Finely chop fresh dill.
Sunflower oil (2 tablespoons), half a glass of boiled water, garlic and dill are mixed in a bowl.
Salt and pepper to taste.

Dip a warm pie with peas in this sauce and immediately bite off a piece - you will be delighted! It is hard to imagine which of these simple products it turns out so delicious.

Yeast dough for pies with filling is prepared in a sponge and non-dough way, and yeast-free - in milk or kefir. More magnificent is baking from yeast dough, with the addition of eggs and butter. It is also called baking.

For pureed filling, peas need to be cooked for a long time. Use the tips for cooking soft peas:

Pour the grains with cold water and leave overnight.
For brewing, use 400 ml. water per 100 gr. dry peas.
Add soda - 3 gr. and bay leaf. Leave for 2 hours.
Cook until done. The mass of the finished puree is 2-2.5 times greater than the dry mass, this must be taken into account when calculating the amount of filling.

Sometimes processed pea flakes are used, which cook 2 times faster. After cooking, they are cooled and ground in a meat grinder or blender to a puree state.

Against flatulence, add parsley root while cooking pea dishes.

Yeast pies with peas and bacon in the oven

It is important that the peas in the filling of the pies are not wet. If it is watery, the baked goods may be soggy inside.

Ingredients:

wheat flour - 750 gr;
pressed yeast - 30-50 gr;
melted butter - 75 gr;
milk - 375 ml;
egg- 2-3 pcs;
sugar - 1 tbsp;
salt - 0.5 tsp

For stuffing:

peas - 1.5 tbsp;
bacon - 100-150 gr;
garlic optional - 1-2 teeth;
salt, pepper - to taste.

Cooking:

Grind the boiled peas several times with a meat grinder, cut the bacon into small cubes, mix with pea puree, salt, add garlic and spices to taste.
Dilute the yeast with a glass of warm milk, pour 200 gr. flour, stir, cover with a cloth and leave the dough in a warm room for 45 minutes.
Add the rest of the products for the dough to the dough increased by 3 times, knead quickly so that it is not sticky, keep warm for one and a half to two hours so that the dough “fits”.
Knead the resulting mass, roll up the tourniquet and divide into equal pieces - 75-100 gr each. Roll out each part with a rolling pin, put a spoonful of peas in its middle, pinch the edges and form a pie. Turn the resulting pies upside down and lay them on a baking sheet, you can pre-grease it with oil. Place the products for proofing in a quiet and warm room for half an hour.
Cover them with beaten yolk and bake in a preheated oven at t 230-240°C for 40-50 minutes.

Ingredients:

flour - 3-3.5 st;
kefir of any fat content - 0.5 l;
chicken egg - 1 pc;
sunflower oil: for dough - 1-2 tablespoons, for frying - 100 gr;
sugar - 2 tbsp;
salt - 1 pinch.

For stuffing:

peas - 1.5 tbsp;
onions of not sweet varieties - 2 pcs;
carrots - 1 pc;
any vegetable oil - 30 gr;
salt, spices - to your taste;
dill greens - 0.5 bunch.

Cooking:

In a deep container with a fork, mix the egg with sugar and salt, pour in kefir, sunflower oil. Mix everything. Add flour gradually.
Sprinkle the table with flour and knead the resulting mixture on it. The dough will be airy. Cover the mass with a linen napkin and let it infuse for half an hour.
Prepare the filling: break the boiled peas with a blender and mix with fried onions and carrots, salt, add spices to your taste and finely chopped green dill.
Form the dough into a thick rope, cut it into equal pieces, flatten them slightly. Add the pea mass to the cakes, pinch the edges, turn them upside down with a seam and roll them out a little with a rolling pin.
Heat the oil in a dry frying pan and fry the pies on both sides until a beautiful color.

Yeast pies with peas and beans in a pan

You can replace alcohol yeast with 1 tbsp. any dry yeast. To ensure that the pies are fried quickly and evenly, heat the pan and oil well.

Gravy from under canned beans and peas, use to make tomato or cream sauce for pies and side dishes. Serve ready-made pies with first courses or vegetable salads.

Ingredients:

flour - 750 gr;
alcohol yeast - 50 gr;
raw egg - 1 pc;
sunflower oil in the dough - 2-3 tbsp;
sugar - 3 tbsp;
salt - 1 tsp;
water or milk - 500 ml;
any vegetable oil for frying - 150 gr.

For stuffing:

canned green pea- 1 bank (350 gr);
canned white beans - 1 can (350 gr);
green onion - 0.5 bunch;
salt - 0.5 tsp;
a mixture of peppers - 0.5 tsp

Cooking:

Mix yeast with 100 ml. warm water, wait for the expiration of 10-15 minutes for the fermentation reaction.
In a bowl for kneading the dough, mix the chicken egg with salt, sugar and sunflower oil, pour in the yeast starter and stir in the flour.
Wipe your hands with sunflower oil and knead a soft obedient dough, leave to rise for an hour and a half.
Make the filling: drain the liquid from the peas and beans, grind them with a blender, stir with finely chopped green onion feathers, add salt and pepper to your taste.
Pour a little oil on a clean worktop, put the dough on it, knead and divide it into equal parts, about 100 gr. Flatten each lump with your palm, put mashed potatoes in it, pinch the edges, roll it out with a rolling pin greased with oil. Set aside for 25 minutes.
Pour oil into a frying pan and heat it up, start frying from the pinched side so that the filling does not leak out. Put the finished pies on a paper towel and wait for the excess fat to drain.

Cooking time: 2 hours

Preparation time: 5 min.

Number of servings: 10 pcs.

Cuisines: European

Type of dish: second courses

The recipe is suitable for:
lunch, snack.

Ingredients for the recipe "Pies with fried peas":

Dough
Fresh yeast 20 g Kefir 250 ml Refined sunflower oil 125 ml Wheat flour 3 tbsp. Sugar 1 tbsp. l. Salt 1 g

Filling
Whole dry peas 1 tbsp. Bulb onion 1 pc. Refined sunflower oil 7 tbsp. l. Salt 0.75 tsp.

Let's cook pies with peas fried in a pan

Pies with peas, fried in a pan, the dish is very affordable and satisfying. These pies can be served with tea or soup. But many do not want to cook them, because they are afraid that the stomach can swell from peas. This effect can be removed if the peas are properly prepared and cooked.

Soak the washed peas for 6-8 hours before cooking. Then drain the water, rinse the peas well and fill with clean water. Bring to a boil, boil for 5-7 minutes and drain all the water. Then pour boiling water over the peas and cook until tender. With this method of cooking peas, the effect of "musicality" will disappear.

Cooking recipe "Pies with peas fried":

Step 1

For work we need air yeast dough on kefir, peas, onions, sunflower oil, salt,

air recipe yeast dough on kefir without eggs

Step 2

Boil peas (1 cup) until tender (pre-soak it for 6-8 hours, drain the water, rinse well. Pour clean water, bring to a boil, boil for 5 minutes and drain all the water. Pour boiling water and boil until tender). Drain the decoction. Cool down.

How to boil peas

Step 3