Delicious fried pies made from quick kefir dough. Kefir pies are like “fluff” - fluffy, soft, magically delicious

17.10.2019

At home, housewives most often prepare pies with kefir. They always turn out tasty and fluffy, but don’t take up too much time. The same dough recipe is usually suitable for both sweet and savory pies, which allows you to experiment with the filling at your discretion. Kefir pies are fried until golden brown in a frying pan or baked in the oven.

To make pies with kefir, you need minimum set products that are likely to be found in any refrigerator. Just mix all the ingredients in one bowl, and in a couple of minutes the dough will be ready for use. In addition to kefir, it contains premium flour, salt, vegetable oil and eggs. A little sugar is also added to the dough, regardless of the future filling.

For fluffy pies, add soda or baking powder to kefir. Unlike yeast, they act instantly, so you don’t have to wait for the desired effect. You can diversify the dough recipe with sour cream or yogurt.

The filling for kefir pies is most often potatoes or cabbage. You can also use minced meat, mushrooms, liver, boiled eggs, herbs, etc. For a sweet dish, jam, fruits, berries and cottage cheese are placed inside the pies. Ready dish It is customary to serve with fresh sour cream.

Secrets of making perfect kefir pies

Kefir pies have an easy-to-prepare dough and a wide variety of fillings to suit every taste. They can be fried or baked, sweet or salty, thin or fluffy, but they always turn out soft, aromatic, with an appetizing golden brown crust. Figure out, how to make pies with kefir, even a novice cook can do it, especially if he follows the following recommendations:

Secret No. 1. The dough for delicious pies should always be slightly sweet, so it’s better to add a couple of spoons of sugar to it.

Secret No. 2. Vegetable oil should be placed in the dough itself, then during frying it will be needed much less.

Secret No. 3. For fluffy pies, the flour must be sifted so that it is saturated with oxygen.

Secret No. 4. For flavor, you can add nutmeg to the salty filling, and vanilla sugar or cinnamon to the sweet filling.

Secret No. 5. The correct kefir dough should easily come off your hands, but at the same time be soft and elastic.

Secret No. 6. After adding the filling, the pie needs to be carefully rolled out again.

Secret No. 7. There is no need to extinguish the baking soda for this test; kefir will handle this task.

Secret No. 8. In all recipes, kefir can be diluted or completely replaced with yogurt.

Secret No. 9. In order for the pies to acquire an appetizing golden color, they need to be brushed with egg before cooking.

Potato pies are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, and it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not overwhelm the taste of other products.

Ingredients:

0.5 kg flour;
1 tsp. Sahara;
½ tsp. salt;
1 tsp. soda;
3 tbsp. l. vegetable oil;
2 glasses of kefir;
2 eggs.

Cooking method:

Break the eggs into a deep bowl, pour in the oil and kefir.
Add salt, soda and sugar, mix well.
Gradually add flour and knead into a soft dough.
Divide the dough into equal parts and roll each into a flat cake.
Place the potato filling in the middle and pinch the edges.
Roll out the pies until flat and fry on both sides. vegetable oil.

Interesting from the network

It is difficult to find a simpler and faster recipe for kefir pies. Preliminary preparation takes no more than 10 minutes! Another advantage of this test is its versatility. It is simultaneously suitable for salty and sweet fillings, without requiring any modifications in the composition of the products.

Ingredients:

0.5 l of kefir;
½ tsp. soda;
1 tbsp. l. Sahara;
1 egg;
2 cups flour;
2 tbsp. l. vegetable oil;
½ tsp. salt.

Cooking method:

Pour soda, sugar and salt into kefir and stir.
While constantly stirring the dough, add the sifted flour.
Flour your table or cutting board well.
Using a tablespoon, drop part of the dough into flour and roll.
Roll the resulting ball into a flat cake and add filling to taste.
Form a pie and brush it with beaten egg on both sides.
Fry the pies in a well-heated frying pan for 3-4 minutes.

In the oven, the pies turn out especially fluffy and soft. Thanks to the juicy meat filling, this dish can easily replace a full lunch or dinner. The lard for the filling should be fresh, not salted, and the liver can be seasoned with your favorite spices during cooking. Great addition These pies will be served with light meat broth.

Ingredients:

0.5 l of kefir;
0.5 kg flour;
2 eggs;
2 tbsp. l. vegetable oil;
1 kg pork liver;
1 onion;
1 tsp. soda;
300 g lard;
Salt, pepper.

Cooking method:

Mix kefir, soda, salt, vegetable oil and egg.
Gradually adding flour, knead a soft dough.
Cover the bowl with the dough with a napkin and keep warm while preparing the filling.
Rinse the liver well, cut into cubes and boil until tender.
Scroll the liver and lard through a meat grinder twice.
Cut the onion into cubes and fry until golden brown.
Combine the liver with lard and fried onions, salt and pepper to taste.
Divide the dough into portions, roll them into flat cakes and fill with filling.
Grease a baking tray with oil and place the pies on it, seam side up.
Place the pan in the oven for 10 minutes at 200 degrees.
Beat the remaining egg and coat the pies with it.
Bake the pies for another 20 minutes without changing the temperature.

This recipe perfectly combines airy, sweet dough and delicate, aromatic filling. If desired, you can change the proportion of mushrooms and potatoes, focusing on your preferences. The specified amount of ingredients should yield approximately 14-16 pies.

Ingredients:

250 ml kefir;
1 egg;
1 tsp. baking powder;
3 tsp. Sahara;
400 g flour;
4 potatoes;
2 tbsp. l. vegetable oil;
150 g champignons;
1 onion;
Salt, pepper.

Cooking method:

Fry the mushrooms along with the onions until fully cooked.
Boil the potatoes and mash them.
Mix potatoes and champignons, add salt and pepper to taste.
Break the egg into a bowl, add salt and sugar, beat lightly.
Pour kefir and vegetable oil into the egg mixture.
Sift the flour together with baking powder and add to the dough.
Knead the dough and divide into equal parts.
Roll each piece into a ball and roll it in flour.
Roll the balls into flat cakes and add the filling.
Make the pies and fry them over medium heat in a well-heated frying pan.

Kefir dough rises perfectly with the help of soda, so adding yeast is not required at all. This not only speeds up the cooking process, but also significantly reduces the calorie content of the dish. You can use fresh cabbage for the filling, but you will also have to stew it first.

Ingredients:

450 g flour;
300 ml kefir;
50 ml sour cream;
1 tsp. soda;
2 tsp. Sahara;
3 tbsp. l. vegetable oil;
200 g sauerkraut;
6 potatoes;
1 onion;
Salt, pepper.

Cooking method:

Pour the sifted flour into a deep bowl.
Add salt, soda and sugar to the flour and mix.
Make a well in the flour and pour kefir and vegetable oil into it.
Place sour cream there and knead into a homogeneous dough.
Peel the potatoes and boil in salted water.
Fry the onion until golden brown, simmer the cabbage with a little water.
Mash the potatoes, mix with onions and cabbage.
Roll the dough into a long sausage and cut into pieces.
Roll out the pieces of dough into flat cakes and place a little filling in the center of each.
Cover the filling with dough and fry the pies in a frying pan for 2-3 minutes on each side.

Now you know how to make kefir pies according to a recipe with a photo. Bon appetit!

Today we will share a wonderful recipe pies with potatoes on kefir fried in a frying pan, which many probably love and remember from childhood. This recipe is very simple and will take you only 45 minutes to prepare. The pies turn out soft and tasty, and the filling is juicy. To prepare kefir pies correctly, you need to know a few little secrets, which you will now learn.

What kind of kefir should you use to make the pies fluffy? Need to use slightly expired kefir(no more than 14 days), fatty, not less than 3.2%. Kefir that has already formed into lumps gains strength and the soda in it will be better quenched.
What should you add to the pies to make them soft? Needs to be mixed with sour cream. This way the pies will acquire additional fat content and will be softer when frying.
What should be added to the dough so that it does not tear when modeling? Need to add a little vegetable oil. Vegetable oil contains linoleic acid, which glues the flour particles together and thus the dough will be more pliable.
What should you do with soda to make the pies fluffy? You need to add it to the dough dry soda without extinguishing it. In the test, it will meet with kefir in the test and react by reacting with it.
What needs to be done with the kneaded dough so that it does not taste like soda? Need dough cover cling film and leave to infuse for 15 minutes at room temperature so that all the soda turns into carbon dioxide.

Ingredients for potato pies with kefir

Step-by-step preparation of pies with potatoes fried in a frying pan

Of course, the preparation of pies is divided into 2 stages - first you need to prepare the dough, and then start filling. Therefore, We will do this first, let’s do the dough.

Preparing the dough

Preparing the potato filling

Peel the potatoes and cut them into four pieces.
Boil water, salt it to taste and add potatoes to the water.
Once the potatoes are ready, drain the liquid and mash it.
Add butter to the potatoes so that the potatoes are not dry and the filling is juicy.
Peel the onion, cut it into fine cubes and sauté in vegetable oil until golden brown.
Then combine the potatoes and onions and mix thoroughly.

Forming and frying pies

Place the finished pies on a paper towel to drain excess fat, and you need to lay them sideways. Serve the pies with a sauce of sour cream, garlic and herbs. Bon appetit.

Sometimes housewives, having chosen one or another recipe for kefir pies, think for a long time about how best to prepare them: fry them in a frying pan or bake them in the oven. If so, these tips may come in handy.

If the dough is rich and contains a lot of sugar, butter and eggs, then it is better to bake pies from such dough in the oven. Since such pies quickly brown in a frying pan, remaining unbaked inside.
Pies made from unsweetened dough with a small amount of butter (or without it at all) in the oven turn out pale and unappetizing, so it is better to fry them in a frying pan.
Before putting the pies in the oven, their surface should be greased with egg yolk, which will give the pies a golden brown crust. If pies are prepared during Lent, then the surface of such products can be greased with tea leaves whipped with sunflower oil.
Before frying in a frying pan, the pies are shaped on a table lightly greased with oil, since the flour in the frying pan burns and spoils the appearance of the products.
Unlike yeast dough, which requires a long time of kneading, kefir dough with soda must be kneaded quickly, otherwise it will turn out heavy and dense.
Kefir dough quickly hardens, so when molding the product, be sure to cover it with a towel.

Kefir dough for pies in the oven. Pies with cottage cheese

It is better to bake pies filled with cottage cheese in the oven, since cottage cheese does not go well with fried dough.

Cottage cheese pies prepared according to this recipe resemble cheesecakes.

To make kefir pies with cottage cheese you will need:

For the test:

3.5 cups flour;
1 glass of kefir;
0.5 cups sugar;
4 eggs;
3 tablespoons sunflower oil;
0.5 teaspoon salt;
0.5 teaspoon of soda;
a pinch of citric acid.

For the filling:

500 grams of cottage cheese;
1 egg;
50 grams of sugar;
vanillin.
For lubrication:
1 egg;
10 grams of vegetable oil.

How to cook kefir pies with cottage cheese

Place flour in a bowl and make a well. Pour kefir, sunflower oil into it, add eggs, sugar, salt, vanillin, soda and citric acid.

First stir the dough with a wooden shovel, and then knead it with your hands.

Cover the dough with a bowl and leave for half an hour so that it is filled with air bubbles and looks like yeast.

In the meantime, prepare the filling. To do this, thoroughly mix the cottage cheese with sugar, salt and egg.

Place the dough on the table sprinkled with flour, and if it turns out a little weak, then mix in a little more flour.

Divide the soft dough into 15-16 pieces and form them into buns.

After a short proofing, flatten each bun and roll it out with a rolling pin until very juicy.

Place the filling in the middle and form a pie.

Place the pies on a greased baking sheet, brush the surface with a mixture of eggs and butter and place in an oven preheated at 210° for 25-30 minutes.

Cover the finished hot pies with a towel to soften them a little. But if you like pies with a crispy crust, then you don’t need to cover them.

Quick kefir dough for pies in a frying pan. Pies with potatoes

The dough for these pies is made so quickly that you can use it to make pies even for dinner when you don’t have much time for cooking. This dough does not need to be left to proof, as is done with yeast dough.

But if you want to fry pies with potatoes, then the filling must be prepared in advance, especially since the mashed potatoes for the filling must cool in any case.

To make potato pies you will need:

400 ml kefir;
4 cups flour;
10 grams of salt;
10 grams of soda;
25 grams of sugar;
2 eggs.

For the filling:

800 grams of potatoes;
2 onions;
salt;
ground black pepper;
50 grams of sunflower oil.

For frying:

How to make quick dough for kefir pies with potatoes

Since the dough cooks quickly, it needs to be made after preparing the filling.

For the filling, wash the potatoes, cut into slices and boil in a large quantities salted water until soft. Drain the entire broth and mash the potatoes into a puree using an ordinary potato masher. Do not use a blender, otherwise the filling will turn out sticky.

Cut the onion into cubes and fry in sunflower oil. Combine onion with hot puree, salt and pepper. Mix well and cool.

Prepare the dough. Pour flour and other dry ingredients into a deep bowl. Stir.

Make a well in the middle of the flour and pour in the kefir mixed with the eggs.

Quickly knead into a smooth, soft dough. Place the dough on a greased table, cover with a bowl and leave for 20 minutes to mature.

Oil your hands. Divide the dough into egg-sized pieces and roll them into balls.

Mash the koloboks into flat cakes. Place the filling in the middle of the flatbreads and form into pies.

Pour enough oil into the pan so that the pies float freely in it. Heat it up.

Fry the pies over medium heat, covered, on both sides until golden brown.

Serve hot.

Yeast dough with kefir for pies. Kefir pies with eggs and green onions

Yeast dough with kefir differs from dough in which soda is added instead of yeast. If the dough with soda and kefir does not like long kneading, since the gas bubbles that appeared due to the soda evaporate, then the dough with yeast requires a different approach.

First, yeast activity occurs only in heated liquid.

Secondly, the better the dough is kneaded, the faster it will rise.

However, the pies will turn out more fluffy if you knead the dough once or twice and let it rise again.

Fourthly, the dough should not be tight, as stiff dough does not rise well, and the pies will turn out heavy and rubbery.

To make kefir pies with onions and eggs you will need:

200 ml water;
20 grams of yeast;
2 eggs;
5 grams of salt;
250 ml kefir;
4-4.5 cups flour;
50 grams of sugar.

For the filling:

4 eggs;
a large bunch of green onions;

salt;
10 grams of sunflower oil;

For frying:

vegetable or sunflower oil.

How to prepare yeast dough with kefir for pies

Pour heated water into a deep bowl and add yeast. When the yeast has dissolved, add one glass of flour, stir until all lumps disappear, and leave to rise.

When the dough is covered with bubbles, pour in slightly warmed kefir, add salt, sugar, eggs and mix with a whisk.

Add the rest of the flour and knead into a soft dough.

Cover the bowl with a lid or bag and place the dough in a warm place.

When the dough has increased in volume, place it on a floured table and knead thoroughly.

Place the dough back into the bowl and leave for another hour. During this time the dough will rise very well.

Prepare the filling. To do this, boil hard-boiled eggs and chop. Chop the green onions. Place everything in a bowl, add salt, butter and mix, lightly pressing with a spoon so that the filling does not crumble.

Remove all flour from the table. Lubricate the table and hands with vegetable oil.

Do not knead the dough anymore, but divide it into small identical pieces, make donuts out of them and, covering with a towel, let them rise.

Make a thick flat cake from each pampushka and place the filling on it. Make the pies.

Pour oil into a frying pan and heat it up.

After proofing for a short time, fry the pies until golden brown. In order for the pies to fry better, the heat should be medium and the pan should be covered with a lid.

Serve the pies hot.

Airy kefir dough for pies. Pies with raspberries in the oven

The same pies can be made with raspberries, blackberries, and any other berry.

The dough for pies is kneaded using kefir and yeast with the addition of sour cream using a straight method.

The dough turns out rich, very soft and pliable. And the pies do not dry out even the next day, they remain soft, melting in your mouth.

To prepare airy kefir dough you will need

100 ml water;
10 grams of dry yeast;
250 ml kefir;
100 grams of sour cream;
5 grams of salt;
1 egg;
125 grams of sugar;
5 cups flour without top;
700 grams of raspberries (blackberries);
100-150 grams of sugar for filling;
1 egg and 10 grams of sunflower oil for greasing the pies.

How to prepare airy kefir dough for raspberry pies

Pour warmed water into a large bowl and add yeast.

When the yeast has dissolved, add salt, sugar, sour cream, egg and pour in slightly warmed kefir. Stir the whole mixture well.

Add flour and knead soft dough. Place it on the table, knead well, cover with a bowl and leave to rise for one hour.

Divide the dough into koloboks, which are kneaded into thick flat cakes.

Place a few berries on each flatbread and sprinkle with sugar.

Make the pies, making sure that they do not fall apart, since during baking, juice will begin to flow out of the slightest crack and the pies may burn.

Place the pies on a greased baking sheet, pinched side down. Brush the top of the pies with an egg beaten with butter and let rise again.

Place the pies in the oven and bake for about 30 minutes at 210° until golden brown.

Cool the pies until warm and serve.

The most magnificent and delicious pies made with full-fat kefir. Ideally, use a homemade one dairy product, but the store-bought version is also quite suitable for this purpose. Kefir dough for pies goes well with absolutely any filling - sweet, fresh, salty.

Yeast dough with kefir for pies, in the oven

It’s unlikely that anyone will refuse a hot pie. Therefore, it is worth pleasing your loved ones with baked goods using delicious kefir-yeast dough. It is prepared from: 1 tbsp. fat kefir, 1 tsp. salt, 3 tbsp. flour, half a glass of vegetable oil, 10 g of dry instant yeast, 1 tbsp. Sahara.

You will have to spend at least half an hour kneading the dough, but the result is worth it. To begin with, kefir is slightly heated in an enamel bowl. It shouldn't burn your fingers.
Salt, vegetable oil, and granulated sugar are added to the heated dairy product. All products are thoroughly mixed. The spice grains should be completely dissolved.
Flour is sifted into a separate cup. Yeast pours into it.
The liquid kefir-oil base is poured into the resulting dry mass.
During the kneading process, the dough should stop sticking to your fingers. Only then is it left under cellophane near a heat source to rise.

It must be remembered that in too hot a place the mass can simply cook. Therefore, there is no 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 appear on the doorstep. In addition to 450 ml of kefir (whey), the housewife needs to use: a pinch of salt, 500-550 g of white flour, 1 tsp. soda

Dairy product at room temperature is sprinkled with soda. After mixing, the mass is left for some time (5-6 minutes) to quench. No vinegar is used.
The liquid mixture is sprinkled with flour sifted with fine salt in portions.
The finished mass should not be too steep.

You can make pies from the described dough right away. This is another important advantage.

Without yeast

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

The flour is sifted into a deep bowl with salt and soda.
A small depression is made in the resulting slide. You need to carefully beat the egg directly into it.
Next, kefir and any vegetable oil are poured into the future dough.
After adding granulated sugar, kneading the kefir dough for pies without yeast begins.
After 12-15 minutes of kneading thoroughly with your fingers, it will no longer be sticky.
Then you can start making baked goods.

Pies from this dough are prepared both in a frying pan and in the oven (on additionally oiled parchment).

Universal recipe with the addition of sour cream

Fat sour cream will add tenderness to the kefir dough. You can use store-bought or homemade. In addition to sour cream (60 g 20% of the product), you will need to take: 2 fresh eggs, a pinch of quicklime baking soda, 45 ml refined oil, 550 ml kefir, 750-850 g white flour. Features of preparing 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 been redeemed.
Slightly whisked sour cream and eggs are poured into the same bowl. All that remains is to salt and sweeten the base.
Next, butter is added to the mixture and flour is slowly added in small portions.
First, the dough is kneaded with a spoon in a bowl, and then with your fingers on the countertop.
A properly prepared mass will be soft and pliable.

You can make pies right away without leaving the dough in hot or cold.

Quick dough for kefir pies

This is a simple and quick yeast dough made with kefir. His recipe will be clear even for novice housewives. For kneading you will use: 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 total kefir is slightly heated, mixed with fast yeast and sugar.
In a separate bowl, beat the dairy product at room temperature with the 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, baking powder is added, and the products are thoroughly kneaded again.
If you overdo it with flour, the baked goods will not turn out fluffy. Therefore, you need to carefully monitor the consistency of the dough.
The finished mass will rise in a warm place for about half an hour.

While the dough is warming up, you can start preparing the filling. Their options are discussed below.

Airy butter dough

This is the ideal dough for sweet rolls, pretzels and pies. It includes: 1 tbsp. low fat kefir, 10 g salt, 3 tbsp. with a heap of wheat flour, 25 g of sugar, half a glass of unflavoured butter, a standard packet of instant yeast.

In a deep bowl, sift white flour twice and mix with all the bulk ingredients from the recipe.
In a separate container, vegetable oil is poured into kefir.
The liquid mixture is slightly heated in the microwave and poured into the dry foods.
First, the mass is kneaded with a spoon, then with your fingers.
After thorough kneading, the dough is placed in a warm place under a clean towel 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 popular with the stronger sex.

You can fill the 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. Goes great together meat fillings with vegetables and eggs. A very popular recipe for this additive is made from minced pork with hard-boiled chicken eggs And green onions. Fried cabbage with hunting sausages perfectly complements the kefir dough.

Among the sweet fillings, the leaders are any preserves and jams, as well as fresh fruits and berries. Pies with finely chopped apples stewed with sugar and ground cinnamon are very tasty. This filling gives the treat an amazing, mouth-watering aroma.

You should definitely try filling the pies with grated cheese with garlic, boiled red fish, ground with onions or fried champignons with carrots.

In general, you can prepare baking fillings from almost any product in the refrigerator. From leftover chicken fillet and any assorted vegetables(passivated) produces a juicy and satisfying filling for pies. In this matter, you can turn on your imagination and feel free to experiment.

Probably, not a single store-bought pastry can replace homemade pies with apples, cabbage, cottage cheese, meat, potatoes, jam and mushrooms. And if traditional pies with yeast dough require time and skill, then kefir pies can be made even by novice cooks.

Our housewives always have the ingredients for their preparation at hand: if there is no kefir, it can be replaced with yogurt; if there are no eggs, you can do without them. Don't want to tinker with the oven? Just fry the pies in a frying pan.

The technology for making kefir pies is extremely simple: mix all the ingredients, knead the dough and leave to “rest” for a while. In the meantime, you will have time to prepare the filling. Then make a sausage out of the dough, cut it into pieces and make flatbreads out of them. Place a little prepared filling on each flatbread and form into pies. Leave them for a while to rise, and then fry them in a frying pan or bake them in the oven. About 10 minutes after the start of baking, brush the pies with beaten egg. They will turn out very rosy and appetizing.

By the way, kefir pies can act not only as a dessert, but also as a full-fledged snack if they use unsweetened filling. The most important thing is that the products are of high quality and fresh. The quality of flour, for example, is quite easy to determine: good dry flour does not roll into lumps, but crunches pleasantly between your fingers. Of course, it is better to give preference to premium flour, but if you have first or second grade flour available, it doesn’t matter, add a little starch to it before cooking and sift. The airiness and tenderness of your pies will directly depend on this.

You can use any kefir to prepare the dough. Kefir with a high percentage of fat content will make your pies more filling, and the dough will rise faster. Do not use cold kefir for cooking, let it stand for a while at room temperature. If the recipe you choose contains yeast, the fresher it is, the better. It is very important not to brew them, but to stir them in kefir. If you decide to fry the pies in a frying pan, place them on it with the seam down, but on a baking sheet the pies are placed the other way around - seam up. To ensure that the pies you prepare turn out nice and even, raise the temperature in the oven gradually, while placing the baking sheet itself in a preheated oven.

However, enough theory, let's get down to practice and make excellent kefir pies!

Fried kefir pies with cabbage, mushrooms and eggs

Ingredients:
For the test:
1 egg,
½ tsp. soda,
½ tsp. salt,
1 stack kefir,
½ cup sugar (less possible),
flour (add enough to make the dough resemble cottage cheese in consistency).
For the filling:
4 eggs,
200 g mushrooms,
1 onion,
½ head of cabbage,
vegetable oil for frying.

Preparation:
Chop the onion and fry it along with the cabbage in vegetable oil. Add pre-boiled mushrooms and fry for another 2-3 minutes. Then add boiled eggs, salt, and the filling is ready. Separately, beat the egg with sugar, add everything else and gradually add flour a little at a time until the dough turns out thick, like thick curd mass. Using a tablespoon, separate a small piece from the dough and roll it in flour to form a ball. Then sprinkle your hands with flour, take a ball, knead it into a flat cake and, filling it with filling, pinch the edges. Fry the finished pies in a large amount of oil in a heated frying pan on both sides.

Fried pies with potatoes, pickled cucumber and greens

Ingredients:
4 stacks flour,
1 stack kefir,
1 tsp salt,
1 tsp soda,
2 tsp Sahara,
2 tbsp. butter,
2 eggs
2 cloves of garlic,
2 tbsp. mustard,
1 pickled cucumber,
4-5 potatoes,
3 stacks vegetable oil,
2 tbsp. lemon juice,
greens - to taste.

Preparation:
Combine kefir with soda, add sugar, salt, eggs and butter. Stir and gradually add flour while stirring. Leave the dough for a while. For the filling, boil the potatoes and mash them into a puree. Place the greens in a blender, add oil, cucumber, garlic and mustard and mix well. Add lemon juice and mashed potatoes. Roll out the dough, cut out circles with a mold, put the filling on them and form pies. Fry them in a hot frying pan in vegetable oil until golden brown.

Fried pies stuffed with liver and potatoes

Ingredients:
For the test:
½ l kefir,
1 egg,
½ kg flour,
2 tsp salt,
2 tbsp. vegetable oil,
1 tsp soda without a slide.
For the filling:
1 kg pork liver,
300 g fresh lard,
2-3 potatoes,
3 onions,
1 bay leaf,
salt, black ground pepper.

Preparation:
Pour kefir into a container, add soda, salt, egg, oil and mix thoroughly. Slowly add flour and knead the dough. It should not be too steep and at the same time should not stick to your hands. For the filling, wash the liver, cut it into pieces and boil; during the cooking process, add bay leaf, allspice, and salt. Pass the finished boiled liver through a meat grinder, also pass the lard through a meat grinder, combine with the liver and pass through the meat grinder again. Boil the potatoes, mash, add to the total mass and mix. Ready dough Roll out not too thinly on a table sprinkled with flour, cut out circles from it using a saucer, put a little filling in the center, and form into pies. Fry the pies on both sides in a preheated frying pan with vegetable oil.

Fried pies with minced meat and quail eggs

Ingredients:
500 g flour,
250 ml kefir,
125 g butter,
½ tbsp. Sahara,
1 pinch of salt,
500 g minced meat,
quail eggs (for each pie - 2 pcs.),
1 onion,
2-3 cloves of garlic,
greens, salt, ground black pepper, seasonings - to taste,
vegetable oil.

Preparation:
Melt the butter and cool. Add kefir, sugar, salt, gradually add flour and knead into a smooth, elastic dough. Make a ball out of it, cover with film and leave at room temperature for 1 hour. For the filling, finely chop the onion and fry in vegetable oil for 5 minutes, then add chopped garlic to the onion and fry for literally 1 minute. Add the minced meat to this mixture and fry it, stirring well, until it changes color. Remove from heat, cool slightly and add herbs, salt, pepper, and seasonings to taste. Roll out the finished dough into a rope and divide into equal pieces. Next, roll each piece into a thin flatbread, place minced meat on one half of the flatbread and make two depressions in it, pour quail eggs into them, cover with the other half of the dough and pinch the edges. Carefully place the pies in a heated frying pan with vegetable oil and fry on both sides until golden brown. Place the finished pies on a paper napkin to remove excess oil.

Fried curd pies on kefir with apples

Ingredients:
For the test:
3.5 stacks flour,
200 g cottage cheese,
1 stack kefir,
1 egg,
1 tsp soda,
¼ tsp. salt,
vegetable oil.
For the filling:
5-6 apples,
¼ cup Sahara,
1 tsp without a hill of cinnamon.

Preparation:
Sift the flour, mix with kefir, egg, salt, soda, grated cottage cheese and knead into a soft dough. Leave it on for 30 minutes. Peel the apples, remove the core, cut into small pieces or grate on a coarse grater and sprinkle with sugar and cinnamon. Roll out the “rested” dough and form into pies. Fry them in a frying pan in oil until golden brown, transfer to a bowl and let stand for 15 minutes, then sprinkle with powdered sugar and serve with tea.

Fried pies with rice and eggs

Ingredients:
For the test:
400 g flour,
300 ml kefir,
50 ml sour cream,
3 tbsp. vegetable oil,
1 tsp soda,
2 tsp Sahara,
1 tsp salt.
For the filling:
4 eggs,
100 g rice,
1 onion,
a few green onions,
2 tsp ground black pepper.

Preparation:
Add salt, soda, sugar to flour. Make a well in the flour, pour in kefir, add butter and sour cream and knead the dough. Cover the finished dough with film or a towel and let stand for 30 minutes. Chop the onion and fry in vegetable oil, boil the rice until half cooked, hard-boil the eggs and chop finely. Mix all ingredients, add salt and spices. Wrap the filling in the prepared dough cakes and fry the pies in a frying pan in vegetable oil on both sides until golden brown.

If unleavened dough is well suited for frying, then yeast is simply ideal in the oven. Kefir gives yeast dough even more softness and fluffiness.

Butter pies with chicken and vegetables

Ingredients:
For the test:
350 g flour,
100 g kefir,
50 g milk,
70 g butter,
1 egg,
1 tsp Sahara,
1 pinch of salt,
6 g dry yeast.
For the filling:
1 chicken breast,
1 onion,
2 cloves of garlic,
1 chili pepper,
2 tbsp. ketchup,
1 can of canned own juice white beans,
4 tbsp vegetable oil,
1 tsp sesame seeds,
salt, ground black pepper, herbs - to taste.

Preparation:
Dissolve the yeast in warm milk and sugar. Melt the butter and let it cool slightly. IN large capacity mix yeast, kefir, butter, egg and salt. Sift the flour here and knead a soft, slightly sticky dough. Leave the container with the dough in a warm place for 1 hour to rise, during which time knead it a couple of times. Grind in a blender chicken fillet, adding ground pepper and chili pepper to it. In a preheated frying pan, fry the onion and garlic until golden brown, add the ground chicken fillet to them and cook, stirring, for 5-7 minutes. Puree in a blender canned beans(drain off the liquid), add it to the minced meat in the pan, stir and cook for another 5 minutes. Then add ketchup and herbs to the total mixture, salt and pepper to taste. If the filling seems liquid, keep the mixture in the pan until the liquid evaporates. Let the finished filling cool. Make the pies, place them on a baking sheet lined with parchment paper, cover it and leave in a warm place for 20-25 minutes until they increase in volume. Brush the pies with beaten egg, sprinkle with sesame seeds and bake in an oven preheated to 200°C for 25 minutes until golden brown. When they are ready, brush them with butter.

Kefir pies with cabbage and fish

Ingredients:
2 kg flour,
1 liter of kefir,
80 g butter,
¾ stack. Sahara,
½ cup vegetable oil,
4 eggs,
2 packets of instant yeast,
2 g vanillin,
1 small head of cabbage,
2 carrots,
2 onions,
2 cans of mackerel in oil,
1 tbsp. tomato paste,
1 tbsp. mixture of sweet peppers,
salt, allspice - to taste.

Preparation:
Dissolve 2 tsp in half a glass of warm water. sugar, add the yeast and let it swell. Heat the kefir a little, add sugar, salt, vanillin, beat in the eggs, pour in the melted butter and vegetable oil. Add the yeast there and stir. Gradually add flour to this mixture until the dough becomes firm and knead until bubbles form. Cover the dough with a napkin and leave for 1.5 hours to rise. When it increases 2-3 times, knead it and, having greased your hands with vegetable oil, knead well again and leave for 1 hour again. Cut the onion into small cubes and fry in vegetable oil. Grate the carrots, add them to the frying pan with the onions and fry until soft. Chop the cabbage, add to the vegetables and simmer until tender. 5 minutes before the end of cooking, add tomato paste, a mixture of dried peppers, salt, ground allspice to taste, pour in a little water and simmer under the lid until tender. Mash the mackerel with a fork, add to the cabbage and stir. Make the pies, place them in an oven preheated to 200°C and bake until golden brown.

Butter pies with poppy seeds, raisins and walnuts

Ingredients:
4 stacks flour,
2 stacks kefir,
3 eggs
1 tbsp. Sahara,
150 g melted butter,
11 g dry yeast,
1 tsp salt,
⅔ stack. poppy,
1 stack seedless raisins
3 tbsp. chopped walnuts.

Preparation:
Dissolve the yeast in kefir and add enough flour to make a liquid dough. Cover it with a towel and place it in a warm place for 1 hour. Then add 2 tbsp to the dough. sugar, salt and, gradually adding flour, knead the dough. At the end of kneading, add melted butter little by little, cover the dough with a towel and place in a warm place for 2 hours. Boil water, put poppy seeds in it and cook for 2-3 minutes, then transfer to cheesecloth and squeeze out. Add washed and dried raisins to the poppy seeds and grind this mixture in a blender. Then add the egg, sugar, chopped walnuts, vanilla and stir. Form the pies, place the finished pies on a baking sheet covered with parchment, let stand for 5-10 minutes, and then place in an oven preheated to 180°C and bake for 15 minutes, then reduce the heat and bake for another 15 minutes. Sprinkle the pies with powdered sugar.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina