Recipe for making pies with jam in the oven. Fragrant pies with jam in the oven. Pies with jam in the oven on kefir with yeast

15.11.2022

Pies filled with jam can be made from rich yeast dough or unleavened yeast-free dough made with whey. If desired, these pies can be deep-fried in oil or baked in the oven. Jam is the most common and simple filling for such a dessert. Its consistency makes it easy to mold and fry pies without fear of their contents spilling out. Jam can be made from any fruit or berries - apple, pear, apricot, plum, strawberry, cranberry. The main condition is that it is thick, like a paste, and does not leak out during the heat treatment of the product.

Whey pies recipe

I suggest using yeast-free dough on whey with the addition of soda. This type of baking dough is often chosen by those who are contraindicated from consuming yeast for health reasons. Pies without yeast turn out soft and airy, but it is not recommended to leave them on the second day, since the dough made with whey and soda quickly becomes stale. Although, to give pleasant softness, the product can be slightly heated in the microwave.

Ingredients:

Recipe information

Cuisine:Russian
Type of dish: pies
Cooking method: frying
Servings: 25 pieces
1 hour

jam – 100 ml
serum – 200 ml
granulated sugar – 150 g
soda – 0.5 tsp.
salt – 0.5 tsp.
vegetable oil – 5 tbsp. l.
flour – 700-800 g.

Cooking method

Pour granulated sugar, soda and salt into the bowl for kneading the dough. If desired, you can add vanilla sugar or extract for flavor.

The whey for the dough should be heated to 30 degrees. It needs to be poured into the bowl and mixed with its contents. The sugar should completely dissolve. If the whey is not acidic, then you will need to pour in 1 tbsp. l. table vinegar or lemon juice.

Instead of whey, you can use yogurt, kefir, or sour cream diluted with water. Excellent dough comes out with beer.

Then you need to gradually add sifted premium or first grade wheat flour. After adding the next portion, you should carefully knead the dough with whey each time so that no lumps remain. Using a bread machine when kneading dough is very helpful.

Along with the flour, you need to add any refined vegetable oil. It will make the dough less sticky and more pliable and elastic. You can knead first with a whisk or spatula. The thickened dough should be brought to the desired consistency with your hands. It should work soft, rather sticky, but easy to separate from the sides and bottom of the bowl. Cover the finished dough with a towel and leave to rest for 15 minutes. During this time, the gluten contained in the flour will swell well, as a result the dough will become fluffier and more porous. In addition, when the dough is allowed to stand, the liquid in it is evenly distributed, due to which it acquires elasticity and becomes obedient when sculpted.

Then your hands and work surface should be greased with vegetable oil. The dough should be divided into portions the size of an average chicken egg. You should get about 25 lumps.

Each portion must be flattened with your hands, giving the shape of a circle with a diameter of 10 cm. Make sure that the dough is not very thin, otherwise it will tear at the filling site. Place 1 spoon of jam in the center.

If there is no jam, replace it with thick jam. If the jam is liquid, it needs to be thickened with potato starch. For 100 g of jam, add 1 tablespoon of starch, mix everything together, and bring to a boil. When heated, the jam and starch will thicken.

To get rid of the syrup that is inevitably contained in the jam, you can strain it using a colander or sieve.

Then you need to tightly seal the edges of the dough, forming a pie and place it on a greased surface with the seam down.

When all the pies are ready, you can start deep-frying or frying in a frying pan with plenty of vegetable oil. The oil should cover the pies about halfway. Choose a fairly deep frying pan. First, place the pies in the heated fat, seam side down. You should not place them too close to each other, otherwise they will stick together. As soon as they are browned, turn them over and fry on the other side until golden brown. There is no need to cover with a lid; the pies will cook just fine without it. The fire should be slightly less than medium. If you make a large flame, the products will brown very quickly on the outside, but the inside of the dough may remain raw and sticky.

Place the finished whey pies with jam on a paper napkin to remove excess oil. Now all that remains is to prepare the tea and serve the delicacy to the table!

Note

Pies from this dough can be made both sweet and savory. If you are planning to make a snack version, do not put sugar in the dough, add a pinch of salt. The filling may be different. Liver pate will do; grated cheese mixed with chopped green onions; chopped boiled egg with rice; crushed boiled potatoes or pea puree combined with fried onions.
The sweet version of pies can be made not only with jam. A very tasty filling is made from cottage cheese, to which sugar, raw egg yolk and raisins have been added.
Be sure to sift the flour well before working. If you see that there are a lot of sticky lumps left at the bottom of the sieve, this means that the flour has a high level of moisture, which can negatively affect the quality of the dough.

Kefir dough pies

Kefir is an excellent base for airy yeast-free dough. It is important that the fermented milk product is of good quality. If it is stale and acidic, the finished dough will taste sour. As in the previous recipe, to give the dough a porous structure, we add soda rather than yeast. There is no need to extinguish it with vinegar or lemon juice; this function will be taken over by the lactic acid contained in kefir. You can replace kefir with whey.

Ingredients:

thick apricot jam or jam – 250 ml
kefir/yogurt – 0.5 l
egg – 1 pc.
sugar – 1 tbsp. l.
salt – ½ tsp.
baking soda – 1 tsp.
flour - 3 glasses of 200 ml (not too full)
vegetable oil for frying – 1 cup.

Cooking method

Pour kefir into a bowl, add soda, sugar and salt. Mix everything. The soda should enter into a chemical reaction with kefir, foam will appear on it, and it will increase in volume.
Next, add the egg to the bowl and mix with a fork or spoon.
Now you need to add flour to the remaining ingredients in small portions. When only 2 cups of flour are added, the dough is still quite liquid and can be mixed with a spoon. Add a third glass of flour and begin to knead the mixture with your hands. The dough comes out semi-thick, thicker than for pancakes, but much softer and thinner than if it were made with yeast. It sticks a little to your hands and doesn’t hold its shape quite well, but you shouldn’t be overzealous with adding flour, otherwise the finished product will be tough.
Before you start forming the pies, grease your palms with vegetable oil to prevent the dough from sticking. From a large piece of dough, pinch off a small lump (the size of a medium-sized apple), flatten it with your hands, giving it a flat round shape, about 1 cm thick. This dough should not be rolled out; it will spread on the table.
Place 1 tbsp in the center of the cake. l. jam. Lift the edges of the dough on both sides and pinch with your fingers, forming a secure seam. There should be no holes in it so that the filling does not leak out and does not burn in the pan. Flatten the pie slightly, giving it a flat boat shape.
Pour 1 cm thick oil into a deep frying pan and heat it. Place the pies in the pan, seam side down and 1 cm apart. Reduce heat to low, but not too low. Fry the pies with apricot jam until golden brown on both sides.
During the frying process, the amount of oil in the pan will decrease and you will have to add it.
Serve the product warm, it tastes better.

Jam can be replaced with fresh cherries or sweet cherries, previously prepared. Take 350-400 g of berries, separate from the seeds. Pour 1 cup of sugar over the peeled berries and leave to stand for 1 hour. During this time, juice will be released from the berries, which needs to be strained. Use the strained berries to fill pies. They can be sprinkled with additional sugar. If you use freshly picked berries immediately, without separating the syrup, the filling may leak during frying, the seam of the pie will split and the filling will burn.

Snack pies made from beer dough

I offer a version of salty yeast-free snack pies that can be served with first courses, salads and as an independent snack. We will knead the dough using beer, which perfectly replaces yeast and does not require loosening with soda. The filling can be prepared from meat (liver pate), lightly salted cheese, potatoes, fried cabbage. In my version, the filling will be prepared from simple available products - green onions, rice, eggs.

This is my universal dough recipe. If you like sweet fried pies, knead the same dough, only eliminating the salt and adding 2-3 tbsp. l. Sahara. The filling in this case will not be salty, but sweet, for example jam.

Ingredients for 12 servings:

flour – 0.5 kg
light beer, filtered – 1 tbsp. (200 ml)
salt – 1 tsp. (0.5 for dough and 0.5 for filling)
eggs – 5 pcs. (2 for dough and 3 for filling)
vegetable oil – 2 tbsp. l. into the dough and 1 cup for frying
boiled round or long rice – 300 g
green onion – 1 bunch, 50 g
butter – 1 tbsp. l.
ground black pepper - a pinch.

Cooking method

Mix eggs with vegetable oil, 0.5 tsp. salt, beat. Add beer, stir.
Gradually add flour to the dough and knead a fairly dense dough. Leave it to rest for 20 minutes.
Meanwhile, prepare the filling: boil the rice and eggs. Chop the onion and eggs quite finely and mix them with rice. Melt the butter and add to the filling. Now all that remains is to add a pinch of salt and a little ground black pepper to the filling for taste and aroma. The filling is ready.
Divide the dough into 12 parts (a little more is possible, then the pies will turn out miniature). Roll out each part into a flat cake, inside which place 1.5 tbsp. l. fillings. Shape the pies into an oval boat shape or round and flat like a tablet.
The last stage is frying the pies in hot vegetable oil on both sides until golden brown.

As you can see, yeast-free dough made with whey, kefir or beer turns out amazing, and pies made from it fried in a frying pan, with jam or other filling, cook quickly and simply melt in your mouth. From such dough it is easy to prepare both a sweet and savory product, which can be eaten as a snack with other dishes instead of bread. All you have to do is decide which type of dough and filling to choose.

Pies with jam are an inexpensive and beloved pastry. Some will say that it is banal, while others will notice that it is “grandmother’s” - from childhood, from cozy winter evenings, old pantries with jars filled with a variety of jams.

There are several types of dough for such pies, and each is interesting in its own way.

The choice of jam for pies is, oddly enough, no less important. Agree, pies with homemade aromatic plum jam and pies with store-bought apple jam will be quite different. Yes, homemade jam for pies is better. If your choice nevertheless fell on store-bought, choose the thickest version of cherry, apple or plum jam.

Traditional pies with jam

This recipe will take a lot of time, since the basis of the pies is yeast dough. But, perhaps, these are the most traditional, basic pies with jam.

Recipe Ingredients

flour 0.5 kg
active yeast 1/2 tablespoon
salt a pinch
sugar 100 g
cream margarine 100 g
milk 1 glass
egg 2 pcs.
jam 300-350 g

How to make pies filled with jam according to a traditional recipe

Combine warm milk, yeast and sugar.

The temperature of the milk is of great importance. Cold milk will prevent the yeast from rising, and hot milk will simply kill the yeast fungus.

Leave the dough in a warm place for 15-25 minutes. A foamy top should appear on top.

Add melted margarine, eggs, salt, mix the dough.

Sift the flour, add in parts to the liquid ingredients, knead the dough.

Leave the dough in a warm place under a towel for 20-40 minutes. Let the dough rise and knead.

Divide the dough, roll out equal flat cakes. Place 2 teaspoons of jam in the center and make pies.

Place on a greased baking sheet and let rise for 15-20 minutes.

Grease with yolk and bake for 25-30 minutes at 180 degrees until golden brown.

Remove the pies from the baking sheet and let them rest a little.

For convenience, place the pies in a deep bowl in one layer and let them lie for 10-15 minutes under a towel. This will make the pies even tastier.

Recipe for puff pastries with jam

This is an option for the laziest housewives, since the recipe uses ready-made puff pastry and thick store-bought jam.

Recipe Ingredients

1 package of puff pastry (weight 0.5 kg);
300 grams of jam;
1 yolk;
a little vegetable oil.

How to make lazy pies with jam

Defrost the dough. Roll out a little and cut into squares with a side of 12-15 cm.

You can cut smaller squares, but then you end up with very small pies.

Cut the jam into large squares or rectangles.

If you use homemade jam, scoop the jam with a teaspoon, try to form a large piece.

Place a large piece of jam in the center of each square.

Pinch the edges to form square pies. Make nice and even joints.

Grease a baking sheet or parchment sheet with vegetable oil.

Place the pies at a short distance, the puff pastry does not rise much.

Break the egg, separate the yolk. Brush the pies with yolk using a silicone brush.

Bake for 15-20 minutes until nicely crusted.

You can put much more jam in such pies than in others - the filling does not leak out of such pies.

Recipe for Lenten pies with jam

This recipe can be prepared both during fasting and on other days; the recipe is very economical. These are pan-fried pies.

2 cups flour;
150 ml water;
15 grams of fresh yeast;
1-1.5 tablespoons of sugar;
a pinch of salt;
1.5 tablespoons of refined vegetable oil + 1 glass of oil for deep frying;
50-80 grams of any jam.

All products must be at a compact temperature.

First, let's prepare the dough:

Mash the yeast with a fork, add sugar and knead again.

Add 1/3 cup flour and add water little by little, stir the mixture. A liquid dough will come out.

Place the dough in a warm place for 15-25 minutes.

When the dough has increased in volume by 3 times, continue cooking.

Kneading dough

Sift the remaining flour into another bowl and pour in the dough.

Stir the dough and let it rise. After about 1-1.5 hours the dough will rise.

Punch down the dough and add vegetable oil. After this, let the dough rise again.

Punch down the dough one last time and make the pies as usual.

Making pies with jam

Deep fry the pies for 10-15 minutes on each side.

It is advisable that the pies are at least half immersed in boiling oil.

Pies with jam on kefir

Pies according to this recipe can be deep-fried or baked in the oven. The recipe is universal; the dough is suitable for both sweet and savory fillings.

Dough:

250-300 ml of sour kefir, fat content 1.5%;
300-350 grams of flour;
1 egg;
1 teaspoon of soda;
2 tablespoons of sugar, optional without it.

Filling:

100-150 grams of thick jam.

How to cook kefir pies with jam

Warm up the kefir, even if it is at room temperature. Kefir should be warm, about 37-38 degrees.

Sift flour and baking soda.

Add sugar to flour, mix.

Pour flour into a container with warm kefir and mix.

The dough should stand and become covered with bubbles.

Only then continue cooking.

Let the dough sit, and in the meantime beat the egg and pour into the dough. Mix the dough with your hands. If necessary, add more flour. A soft, pliable dough should come out. Make pies and fry in deep fat or in the oven. Such pies come out spongy and fluffier than usual, because the dough increases in volume by 1.5-2 times.

Pies with jam in a frying pan are a wonderful alternative to traditional baking in the oven. The difference is that preparing such products is much easier and faster. Almost everyone loves fried pies - from young to old. Delicious airy dough fried in a frying pan, with fruit or berry filling, will not leave anyone indifferent. There are no particular difficulties in preparing such baked goods, and the most common ingredients are required. Take a little time and please your loved ones with delicious fried pies with sweet filling. This dish is perfect for evening tea with the family.

Taste Info Pies

Ingredients

Water – 1.5 tbsp;
Fresh yeast – 30 g;
Wheat flour – 4.5 tbsp;
Sugar – 1.5 tbsp;
Salt – 3/4 tsp;
Vegetable oil – 3 tbsp. into the dough + 70-80 ml. for frying;
Jam – 300g.

How to cook fried pies with jam in a frying pan

To make the pies tasty and beautiful, you need to knead the dough correctly. Pour warm, boiled water into a deep bowl and dissolve the yeast in it.

Add sugar, salt and stir. Cover the bowl with a clean towel and place in a warm place for 15-20 minutes. During this time, a lush, white cap should form. If this does not happen, the yeast is unsuitable for making dough.

Add all the flour in small portions to the yeast. Be sure to sift it through a strainer, then the pies will turn out airy and will literally melt in your mouth. Pour in vegetable oil.

Knead the dough with your hands. It should be soft enough and stick to your hands a little. Knead the dough as you add flour; you may need a little more or less. It depends on the quality of the product. Cover the bowl with the dough with a towel and place in a warm place to rise.

The finished dough should increase in volume several times. Place it on the work surface and knead it with your hands. If the dough is sticky, grease your hands and board with vegetable oil or sprinkle with flour. Form it into a long, plump sausage and cut it into small pieces. Adjust the length and width yourself, depending on the desired size of the finished pies. Don't forget that the products in the frying pan will increase several times!

Using a rolling pin, roll each piece of dough into a flat cake.

It's time for the filling. You can use absolutely any jam you like or even thick jam. Place about a teaspoon of filling in the center of each piece. Do not overdo it, otherwise during frying the jam will begin to flow out and burn.

Pinch the edges of the pies well to form a dumpling. Then give it a more even shape.

Heat up the frying pan with vegetable oil. Ideally, the pies should be deep-fried, but not everyone has this opportunity. Therefore, pour in as much oil as you think is necessary, adding more if necessary. Place the pieces in hot oil, seam side down.

Fry on both sides over medium heat until nicely golden brown. One batch takes about 4-5 minutes to cook. Place the finished pies on a paper towel to remove excess fat.

Fried pies with jam from yeast dough are ready. Let them cool slightly and serve as a dessert, with a cup of aromatic tea. It turned out very tasty, bon appetit!

Note to the owner:

If you prefer to use dry yeast, you will need three times less of it - 10 g.
If you want the pies to remain crispy, store them in a dry place, covered with a towel. But if you put it in a saucepan and cover it with a lid, after a few hours the products will become soft.
Hardened pies can be given a second life. Place them in the microwave, place a glass of water next to them and heat them for 30 seconds. During this time, the pies will become soft and tasty again.

Pie recipes

Two simple step-by-step recipes for making pies with jam: in the oven and in a frying pan - see detailed photos and detailed video instructions for cooking.

12 pcs.

4 hours

199 kcal

4.43/5 (7)

So, first we will look at the recipe for pies with jam in the oven, which each of us has tried at least once.

Pies with jam from yeast dough

Kitchen appliances and utensils:

one deep bowl;
whisk;

baking tray;
oven.

Ingredients for the dough:

Additionally:

milk – 3 tablespoons;
chicken yolk – 1 pc.;
butter – 50 g.

Cooking sequence

Preparing the dough

Pour yeast, granulated sugar and 150 grams of sifted flour into milk, heated to a temperature slightly above room temperature. Mix all ingredients thoroughly.
Beat the egg into a bowl, add salt and beat a little until the salt dissolves. Pour the resulting mixture into the dough. Add oil.
After mixing again, we begin to gradually add the remaining flour and knead the dough.
After kneading for 15 minutes, the finished dough will stick a little to your palms. To avoid this, grease your hands a little with vegetable oil and do not add any more flour.
If you did everything correctly, your dough should look like in the photo.
Place the dough in a large bowl, lightly dusted with flour. Place the bowl in a plastic bag and tie it with a knot so that there is free space with air on top. After an hour, knead the dough slightly, form a bun and again place it in the bag for 30 minutes.
We take out the dough, divide it into 12 (or more) equal parts, give them a round shape and place on a board lightly sprinkled with flour, cover with a towel on top.
In this form it should stand for about 15 minutes.

Forming and baking pies

Take each of the 12 pieces of dough one by one and use your fingers to shape it into a round cake, stretching the dough from the center to the edges.
In the center of each cake we place 2 teaspoons of jam or thick marmalade (in our case, apple, but you can use it at your discretion). If the jam is too liquid, you don’t have to pinch the middle of the pie completely - it will turn out to be a pie. Then the dough will be better baked inside.
We form a pie and carefully pinch the edges.

Important! Pay special attention to shaping; poorly glued edges of the pie will lead to the filling leaking out and burning during baking.
If necessary, cover the baking tray with baking paper and grease it with oil. We place the pies on paper with a small distance from each other so that they do not interfere with the growth of the “neighbor” during the baking process.
To give our pies a beautiful appearance, before placing them in the oven, brush them with a mixture of beaten egg and three tablespoons of milk.
Place a baking sheet with pies in a preheated oven at 180 C° and bake for about 25 minutes.
The dough bakes well and quickly, so when you see the browned pies, you can take them out. Grease the tops of the still hot pies with butter; it will be quickly absorbed, but will add a pleasant creamy taste.

Serving the finished dish

To avoid damaging the pies, it is best to pull them together with the paper onto the table and let them cool. After which the paper will easily separate from the pies.

Ready-made oven pies are a great addition to tea or a small snack at home or on the go. It is better to serve them to the table on a large platter or tray. We eat with pleasure!

Video recipe for pies with jam

Also pay attention to the excellent video recipe for pies with jam from yeast dough in the oven. It not only tells in detail about each step of preparing the dough and the most delicious baked goods, but also demonstrates a simple idea for decorating products.

Fried pies with jam

But those who don’t like to stand at the stove in the heat can please their household with pies according to the second recipe.

Ingredients and preparation

Preparation will take– 3 hours.
Number of servings– 12 pies.

To prepare you will need:

one deep bowl;
two small deep plates;
whisk;

Ruddy and fragrant homemade baked goods! What could be tastier? She makes our home truly cozy. Homemade pies are a reason to have a good time at the same table with loved ones or friends.

I suggest making yeast pies with jam in the oven. The result is fluffy and tender baked goods. It is important not to make the dough tight, it should stick a little to your hands and be soft. This results in an airy dough. From this dough you can make not only sweet pies, but also pies, bagels, and rolls.

So, let's get started! I prepare the products according to the list.

Pour sugar and salt into a bowl.

Add warm milk and vegetable oil and mix.

I sift the flour, mix with the yeast and add to the milk mixture.

I knead the dough thoroughly.

Cover the bowl with the dough with film and let it increase in volume by 2-3 times.

I knead the dough and divide it into equal pieces (I weigh 45 g pieces of dough using a kitchen scale). I try not to sprinkle the working surface with flour, but to grease it a little with vegetable oil. I either roll out each piece of dough using a rolling pin or flatten it a little. I put about 2 teaspoons of jam in the middle of the dough circle.