It is far from always that pies on kefir and soda (without yeast) turn out as soft, airy, like fluff, and lush, as we would like. Especially if they are fried in a pan. Sometimes they give off soda, bake poorly or do not 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: which kefir is better to take and what to add to it so that the dough does not tear when sculpting, and also when to put soda.
Secrets of delicious and airy pies on kefir
- In no case do not take fat-free 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, it will not dry out.
- It is better to take kefir not fresh, but “old”, almost expired - the older, the stronger it is, it has 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 that will raise the dough and bake, pies will turn out lush and airy.
- To prevent the dough from tearing when sculpting, 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 taste like soda, and soda quickly and effectively raises the dough? Baking soda is added to the dough for loosening and is quenched by kefir on its own. The main thing is to correctly introduce it into the dough. It is not worth adding directly to kefir, since all carbon dioxide will be in the air, but not in the dough. Soda should be introduced when there is already half the flour in the dough. 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 stuffing. Having certain skills, it is not difficult to work with him, and from the second or third time modeling will take only 5-10 minutes. The result is always excellent - pies are airy, like fluff, large and fluffy, 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 the dough 1 tbsp. l.
- sunflower oil for frying 150 ml
How to cook pies on kefir
- Kefir is well shaken so that there are no lumps, pour into a saucepan and mix with fat sour cream. We heat the mixture over low heat for 2-3 minutes to 30 ° C - in heat, lactic acid bacteria become more active and better extinguish the soda for us so that its taste is not felt in the pies.
We 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 we introduce half the flour (necessarily sifted), add baking soda, mix, and then add the rest of the flour.
We dip our hands in vegetable oil and collect the sticky dough in a bun. Transfer it to a floured board and knead.
We grease the 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 set aside room temperature for 15 minutes - during this time the soda will have time to react and the pies will not have an unpleasant aftertaste.
Lubricate the work surface with a small amount of vegetable oil. We dip our hands in the oil and, squeezing the dough between the thumb and forefinger, we squeeze balls out of it in size, like egg. Output 11 pieces.
We stretch the dough balls with our fingers, forming cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges are a little thinner. (Work comfortably on a silicone mat or floured board.)
We put 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 savory (I have potatoes with overcooked onion and chopped green dill dressing).
We heat the refined vegetable oil for frying - you need to take it so much that it reaches the middle of the dough products (approximately 150-170 ml). Lay the patties seam side down in the pan.
Fry for about 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 fire should be moderate so that the pies do not burn, but are well baked.
Place the finished pies on a paper towel-lined plate to drain any excess fat.
Serve the dish warm or cold. Ruddy and fluffy pies on kefir are perfectly baked, very soft and tasty.
It is difficult to find a hostess who, at least once in her life, has not pampered her loved ones and guests with fragrant puffy pies. There is an opinion that the preparation of such a delicacy takes at least several hours, since the dough must rise several times. Perhaps, in the old days, skillful housewives baked pies this way, but the dynamic rhythm of the 21st century dictates new rules. The modern housewife cannot afford to spend a whole day cooking pies, so there are great recipes quick pies, which, as a rule, are cooked on kefir.
Kefir pies - general principles and methods of preparation
Despite the fact that the basis of the pies is kefir, it is not at all necessary that they will all be similar. This delicacy may differ in shape, have different fillings, baked in the oven or in a pan. In the preparation of pies, the flight of fantasy can be limitless, the main thing is to take the process seriously, remembering that the dough does not tolerate negligence. The technology for making kefir pies is quite simple: the ingredients are mixed, the dough is kneaded, then cut into small pieces, from which the cakes are made. Separately, the filling is prepared (sweet, meat, fish, mushroom, vegetable, etc.), the filling is wrapped in a flat cake. Within a few minutes, the pies are suitable, then they are fried in a pan or in the oven (10 minutes after the start of baking in the oven, the pies should be greased with a beaten egg).
Kefir pies - food preparation
When choosing products that will be used when baking pies, it is important that they are fresh, otherwise, if there are no health problems after eating such a dish, the dough will not rise, which means that the pies will not turn out airy. You should carefully consider the choice of flour, it is recommended to give preference to the product premium. The quality of the flour is quite simple to determine, you need to throw a pinch into the water, if the white color is preserved, the product is excellent. good flour when dry, it does not roll into lumps, but pleasantly crunches between the fingers. Sometimes, for making pies, they take first-grade flour, this is not prohibited, but it is still better to use more quality product. As for kefir, there are no special recommendations, it should only be borne in mind that a product with a high percentage of fat will make the pies more satisfying, in addition, the dough will fit faster. When cooking, kefir should be at room temperature, it is better not to use it immediately from the refrigerator, let it stand for a while. An ingredient such as yeast is very important (in the event that they appear in the recipe), the fresher this product is, the better.
Quick pies with liver on kefir
Pies can be not only a dessert, but a full-fledged snack, if they use meat fillings. A wonderful taste is obtained if the liver fried with onions is wrapped in dough. We offer a recipe excellent dish.
Ingredients
For test:
- ½ liter of kefir or sour homemade milk;
- 1 egg;
- ½ kilogram of flour;
- 2 teaspoons of salt;
- 2 tablespoons of vegetable oil or melted margarine;
- 1 teaspoon of soda without a slide.
For filling:
- 1 kg pork liver;
- 3 onions;
- 300 grams of fresh fat;
- black pepper;
- 1 bay leaf;
- salt.
Cooking method
Pour kefir into a container, add soda (do not quench), egg, salt, oil, stir everything thoroughly. Slowly add flour, it should not stick closely to your hands, but it should not turn out too steep either, otherwise it will not fit well.
We wash the liver, cut into pieces, boil (during the cooking process, add bay leaf, allspice and salt). The finished liver should be passed through a meat grinder, the same should be done with lard (the procedure can be repeated twice). If there are mushrooms, they will give a more aromatic taste to the filling. You can add boiled grated potatoes. When the dough and filling are ready, we combine the two components of the ingredient. The pies are fried vegetable oil on a frying pan.
Kefir pies with rice and egg
Rice and eggs are a traditional filling for pies, but this does not detract from its merits. Delight your household with delicious and nutritious dish.
Ingredients
For test:
- 400 grams of flour;
- 300 milliliters of kefir;
- 50 milliliters of sour cream;
- 3 tablespoons of vegetable oil;
- 1 teaspoon of soda;
- 2 teaspoons of sugar;
- 1 teaspoon of salt.
For filling:
- 4 eggs;
- 100 grams of rice;
- 1 onion;
- a few green onion feathers;
- 2 teaspoons of black ground pepper.
Cooking method
Add salt, soda (slaked with vinegar), sugar to the flour. It is necessary to make a hole in the flour, add kefir, butter and sour cream. We knead the dough. After it is ready, you should cover it with a film or towel and let it stand for half an hour. Onions should be chopped and fried in vegetable oil, boil rice until half cooked, hard-boiled eggs. Mix the ingredients (do not forget to finely chop the eggs), add salt and spices. We wrap the filling in the dough and bake the pies in a pan.
Pies on kefir from airy yeast dough
Yeast pies are especially lush and fragrant. We offer a simple recipe for this dish.
Ingredients:
- 1 glass of kefir;
- 1 sachet of dry yeast;
- ½ cup vegetable oil;
- 3 cups of flour;
- 1 teaspoon of salt;
- 1 teaspoon of sugar;
- 1 egg (for brushing)
- jam or jam.
Cooking method
Kefir and vegetable oil should be mixed and warmed up a little, add salt and sugar. Mix the sifted flour with yeast, pour the kefir mixture into it. Knead the dough thoroughly and leave warm for half an hour. The dough should be light and soft. We form pies, carefully wrapping the jam or jam filling (if the jam is too liquid, you can add a little flour). Put the pies on a baking sheet with the seam up, let rise for 10 minutes, brush with egg and bake in the oven for 20-30 minutes.
- It is better to spread the pies on the pan with the seam down, and on the baking sheet - up.
— fresh yeast it is very important not to brew, they must be stirred in warm water, milk or kefir.
- If only the first or second grade flour is available, add a little starch to it before cooking the pies.
- To make the pies in the oven even and beautiful, the temperature should be raised gradually, while we put the baking sheet in an already heated cupboard.
The most magnificent and delicious pies obtained on fatty kefir. Ideally, use homemade homemade milk product, but the store version is quite suitable for this purpose. Kefir dough for pies goes well with absolutely any filling - sweet, fresh, salty.
Hardly anyone will refuse a hot pie. Therefore, it is worth to please loved ones with pastries on a delicious kefir-yeast dough. It is prepared from: 1 tbsp. fatty kefir, 1 tsp salt, 3 tbsp. flour, half a glass of vegetable oil, 10 g of fast-acting dry yeast, 1 tbsp. Sahara.
- It will take at least half an hour to knead the test, but the result is worth it. To begin with, kefir is slightly warmed up in an enameled bowl. It shouldn't burn your fingers.
- Salt is added to the heated dairy product, vegetable oil, granulated sugar. All products are thoroughly mixed. Grains of spices should be completely dissolved.
- Flour is sifted into a separate bowl. Yeast spills over to it.
- A liquid kefir-oil base is poured into the resulting dry mass.
- In the process of kneading, the dough should stop sticking to your fingers. Only after that it is left under the cellophane near the heat source for lifting.
It must be remembered that in a too hot place, the mass can simply boil. Therefore, you do not need to leave it, for example, in the oven (even minimally heated).
Recipe without eggs
This is the simplest budget recipe for those situations when there are practically no products left in the house, and guests have appeared on the threshold. In addition to 450 ml of kefir (whey), the hostess needs to use: a pinch of salt, 500-550 g of white flour, 1 tsp. soda.
- A dairy product at room temperature is sprinkled with soda. After mixing, the mass is left for some time (5-6 minutes) for quenching. Vinegar is not used.
- The liquid mixture is sprinkled in portions with flour, sifted with fine salt.
- The finished mass should not be too steep.
You can immediately sculpt pies from the described dough. This is another important advantage of it.
Yeast free
Even without quick or raw yeast, you can make delicious pies. This dough recipe will help cooks with this. It includes: 480 ml of medium-fat kefir, a large pinch of salt, soda and granulated sugar, 650-750 g of high-quality white flour, an egg, 4 tbsp. oils.
- Flour is sifted into a deep bowl with salt and soda.
- A small depression is made in the resulting slide. Carefully drive the egg right into it.
- Further, kefir and any vegetable oil are poured into the future dough.
- After adding granulated sugar, kneading dough on kefir for pies without yeast begins.
- After 12-15 minutes of thoroughly kneading with your fingers, it will no longer be sticky.
- Then you can start sculpting baking.
Pies from such a dough are prepared both in a pan and in the oven (on additionally oiled parchment).
Universal recipe with sour cream
Fat sour cream will add tenderness to kefir dough. You can use store or homemade. In addition to sour cream (60 g 20% of the product), you will need to take: 2 fresh eggs, a pinch of quick baking soda, 45 ml of refined oil, 550 ml of kefir, 750-850 g of white flour. Features of the preparation of sour cream-kefir dough are described below.
- Soda is mixed with kefir and infused until foam appears on the surface of the mass. This means that the product has expired.
- Sour cream, eggs, slightly whipped with a whisk, are poured into the same bowl. It remains to salt and sweeten the base.
- Next, oil is added to the mass and flour is slowly poured in small portions.
- First, the dough is kneaded with a spoon in a bowl, and then with your fingers on the countertop.
- Properly cooked mass will be soft and pliable.
You can sculpt pies right away, without insisting the dough in heat or cold.
Quick dough for pies on kefir
It's simple and fast yeast dough on kefir. His recipe will be clear even for novice housewives. For kneading will be used: ½ kg of white flour, a pinch of salt and sugar, a standard bag of baking powder, 3.5 tbsp. medium-calorie kefir, 2 chicken eggs, 11 g of quick dry yeast.
- 1/3 of the whole kefir is slightly heated, mixed with fast yeast and sugar.
- In a separate bowl, the dairy product at room temperature is beaten with eggs. Flour is gradually introduced into this mass. As a result, it should turn out to be as homogeneous as possible.
- Next, the kefir-yeast mixture is poured into the dough, the baking powder is poured in, and the products are thoroughly mixed again.
- If you overdo it with flour, baking will not turn out magnificent. Therefore, you need to carefully monitor the consistency of the test.
- The finished mass will be warm for about half an hour.
While the dough is "heating", you can start preparing the filling. Their options are discussed below.
Airy pastry
This perfect dough for sweet buns, pretzels and pies. It includes: 1 tbsp. low-fat kefir, 10 g of salt, 3 tbsp. with a slide of wheat flour, 25 g of sugar, half a glass of non-flavored oil, a standard package of instant yeast.
- In a deep bowl, sifted twice white flour and mixes with all bulk components from the recipe.
- In a separate container, vegetable oil is poured into kefir.
- The liquid mixture is slightly heated in microwave oven and poured into dry products.
- First, the mass is kneaded with a spoon, then with your fingers.
- After thorough kneading, the dough under a clean towel is removed in heat for half an hour.
The finished mass is suitable even for making thick pizza.
The most delicious fillings for pies
Delicious filling can sometimes be prepared from the most unexpected products. For example, from pumpkin, rhubarb, sorrel and carrots. But the most popular are still meat options, which are especially liked by the representatives of the stronger sex.
You can stuff pies with pieces of ham or sausage mixed with grated cheese, any minced meat with finely chopped onions, or even pieces of meat stewed with mushrooms in sour cream. Meat toppings go well with vegetables and eggs. A very popular recipe for such an additive from minced pork with hard-boiled chicken eggs and green onion. Perfectly complements kefir dough fried cabbage with hunting sausages.
Among the sweet fillings, any jams and jams, as well as fresh fruits and berries, are in the lead. Pies with finely chopped apples stewed with sugar and ground cinnamon are very tasty. This filling gives the treat an amazing appetizing flavor.
You should definitely try stuffing pies with grated cheese with garlic, boiled red fish, ground with onions or champignons fried with carrots.
In general, you can prepare fillings for baking from almost any product that is in the refrigerator. From leftovers chicken fillet and any assorted vegetables(passivated) it turns out a juicy and satisfying filling for pies. In this matter, you can turn on the fantasy and feel free to experiment.
Kefir pies "like fluff" - lush, soft, magically delicious!It is far from always that pies on kefir and soda turn out to be as soft, airy and lush as we would like.Sometimes they give off soda, bake poorly or do not 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: which kefir is better to take and what to add to it so that the dough does not tear when sculpting, and also when to put soda.
Secrets of delicious pies on kefir
In no case do not take fat-free 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, it will not dry out.
It is better to take kefir not fresh, but “old”, almost expired - the older, the stronger it is, it has 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 that will raise the dough and bake, pies will turn out lush and airy.
To prevent the dough from tearing when sculpting, 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 taste like soda, and soda quickly and effectively raises the dough? Baking soda is added to the dough for loosening and is quenched by kefir on its own. The main thing is to correctly introduce it into the dough. It is not worth adding directly to kefir, since all carbon dioxide will be in the air, but not in the dough. Soda should be introduced when there is already half the flour in the dough. 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, it is not difficult to work with him, and from the second or third time modeling will take only 5-10 minutes. The result is always excellent - pies are airy, large and lush, remain soft on the second day after cooking.
- 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 the dough 1 tbsp. l
sunflower oil for frying 150 ml
We 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 we introduce half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour
We dip our hands in vegetable oil and collect the sticky dough in a bun. Transfer it to a floured board and knead
We grease the bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). We tighten the bowl with cling film and leave it 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
Lubricate the work surface with a small amount of vegetable oil. We dip our hands in oil and, squeezing the dough between the thumb and forefinger, we survive from it balls in size, like a chicken egg. Output 11 pieces.
We stretch the dough balls with our fingers, forming cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges are a little thinner. (Work comfortably on a silicone mat or floured board.)
We put 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 savory (I have potatoes with overcooked onion and chopped green dill dressing).
We heat the refined vegetable oil for frying - you need to take it so much that it reaches the middle of the dough products (approximately 150-170 ml). Lay the patties seam side down in the pan.
Fry for about 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 fire should be moderate so that the pies do not burn, but are well baked.
Place the finished pies on a paper towel-lined plate to drain any excess fat.
Serve the dish warm or cold. Ruddy and fluffy pies on kefir are perfectly baked, very soft and tasty.
Fried pies on kefir can have absolutely different stuffing but in any case, they are very tasty.
Kefir pies? Yes, it doesn’t get easier, because everything necessary ingredients Always have it on hand in the fridge.
Classic fried pies on kefir
INGREDIENTS:
- eggs - 1 pc.
- salt without a slide - 1 tsp
- kefir or curdled milk - 200 ml
- sugar -1 tbsp. l.
- vegetable oil - 2 tbsp. l.
- wheat flour - 500-550 g
- soda quenched with vinegar - 0.5 tsp
Cooking
Beat the eggs with a mixer or with a whisk. Add sugar, salt, vegetable oil and kefir. Mix the resulting mixture until smooth, then add soda, quenched with vinegar. Sift the flour and add it to a homogeneous mass gradually until the dough is the right consistency for pies. The dough should not be tight. Once the dough is properly kneaded, you can begin to sculpt pies with any desired filling. For sweet pies, it is advisable to add more sugar to the dough. Fry the pies in a frying pan until golden brown over moderate heat.
Fried pies with potatoes and mushrooms on kefir
INGREDIENTS:
for the test:
- kefir - 250 ml
- egg - 1 pc.
- salt - a pinch
- sugar - 3 tbsp
- baking powder for dough - 1 tsp
- vegetable oil - 2 tbsp.
- flour - 380 g + for powdering the table
- For filling
- large potatoes - 4 pcs.
- champignons - 150 g
- onion - 1 pc.
- salt, pepper, nutmeg - to taste
- vegetable oil
- Cooking
Prepare for stuffing mashed potatoes. Finely chop the mushrooms and onion, fry in vegetable oil until tender. Add fried vegetables to potato mass, all salt, pepper and season nutmeg taste. Ready stuffing mix thoroughly and chill. Now you can start preparing the dough.
Drive an egg into a clean bowl and beat it lightly with a fork, adding sugar, a pinch of salt, and then kefir and vegetable oil. Sift flour, combine it with baking powder and gradually add to the main mass. Knead a tight dough, and then try to divide it into approximately equal parts in the amount of 14-16 pieces. Form a ball from each part of the dough, dip it on all sides in flour and roll it out with a rolling pin into the size of a small cake. Place a heaping tablespoon of filling in the center of each pastry and seal the edges to form a patty. Fry the pies over medium heat on both sides in vegetable oil in a well-heated frying pan.
The simplest fried pies on kefir
INGREDIENTS:
- kefir - 0.5 l
- soda - 0.5 tsp
- sugar - 2 tbsp. l.
- Wheat flour
- salt
- vegetable oil
Cooking
Add sugar, salt and soda slaked with vinegar to kefir. Sift the flour and add it to the resulting mass gradually until a soft dough is obtained. From the resulting dough, form cakes, in the center of which lay out any filling. Pinch the edges and shape into a pie. Fry kefir pies in a pan in vegetable oil on both sides until golden brown.
Pies early on kefir
INGREDIENTS:
- kefir - 0.5 l.
- soda - 1 tsp
- salt - 0.5 tsp
- sugar - 1 tbsp. l.
- flour - about 2 tbsp.
- vegetable oil
- egg - 1 pc.
- rice with onions, cottage cheese, cabbage, potatoes, meat, mushrooms, jam, etc. - toppings of your choice.
Cooking
Add soda, salt, egg, sugar to kefir and mix thoroughly. Sift the flour, add it to the resulting mass, stirring constantly. Knead the uncooked dough, somewhat thicker than for pancakes. Sprinkle the cutting board with flour. The dough, picking up a tablespoon, should be laid out on a cutting board sprinkled with flour, and roll in flour. Roll into a ball, then shape into a loaf. Put the filling in the center of the cake. Brush the top of each pie with beaten egg. Fry pies on butter with the lid closed over high heat. They should be fried on both sides until golden brown.
