I offer a simple recipe for delicious pies made from quick yeast dough. I recently discovered these unusual pies.
And the unusual thing about these delicious pies is that
- firstly, you get a very tasty dough for pies, and it doesn’t need time to rise - just knead it and immediately form the pies
- secondly, an unusual way (for me, at least) of forming the pies themselves,
- thirdly, they are equally tasty if you bake them in the oven and if you fry them in oil in a frying pan
They turn out airy, light, and do not stale for a long time. Such funny little pillows, it takes very little time to prepare the dough and mold the pies. I turn on the oven first and then start preparing the dough.
The only thing that would be nice to do in advance is to prepare the filling. But this is true for any filled baked goods recipe.
At first I was skeptical about the recipe for yeast dough for these pies. The rather large amount of fat in the dough was a little annoying.
In addition, I know that, as is usual for me, yeast dough always requires a couple of hours to rise. In general, I was a little worried the first time, but in vain, as it turned out later. Everything turned out even better than I could have imagined.
Quick pies made from yeast dough:
Dough:
- wheat flour – 3 cups
- dry yeast – 1 sachet (12 g)
- milk – 250 ml
- margarine – 200g
- sugar - 1 tbsp. spoon
- salt – 0.5 teaspoon
Any filling is suitable for these pies.
Options (tested by me, I think I’m still very modest, there could be a lot more):
- mashed potatoes + boiled meat + fried onions + black pepper
- stewed cabbage + boiled egg + fried onion + black pepper
- grated apples + sugar + cinnamon
- etc. , etc. …….
The only thing I would like to draw your attention to is that you do not need to make the filling from raw meat, as for chebureks or belyashi. This filling is very juicy and the pies are difficult to form using the method described here.
Quick pies made from yeast dough (recipe)
We start preparing the pies with the filling. I won’t go into detail, everything seems obvious.
For the dough, mix flour and dry yeast.
Melt margarine over low heat, add milk, sugar and salt. The mixture should be warm – 32-37 °C.
Pour the butter-milk mixture into the flour and mix thoroughly.
The dough kneads very easily. It is very plastic and does not stick to your hands.
The consistency of the dough is thicker than regular yeast straight dough, but much softer than, say, dough for dumplings or pasties.
Divide the resulting dough into six parts. When I made these quick pies for the first time, for the purity of the experiment, I also weighed everything I could :). So I can report for those interested that the dough turned out to be 1050 g. Each of the six parts weighs about 175 g. The filling took 900 g (I had potato, meat and cabbage), I wanted to take the same amount as the dough, but I was careful.
Now roll out each part into a rectangle with sides 35 x 20 cm.
The dough rolls out very easily, I don’t add flour. Due to the large amount of fat contained, the dough does not stick and does not require adding flour.
On the long part of it, along the edge, we place the filling in the form of a roller or as I did in the photo above.
Roll the dough into a roll and pinch the sides. The result was such a neat roll 35-40 cm long.
And now, the most interesting thing: using the edge of your palm, imitating a cutting movement, you “saw” the dough into pieces.
The roll may turn a little. Direct the force of your hand towards the table surface.
I got seven cute little pie pillows from one roll. Their sides are closed, i.e. there is no need to seal anything.
In total I got 42 pies. Of all this quantity, only one pie turned out with an open side,
and then, I think, because of the large amount of filling. The dough is very flexible, and I easily corrected all the shortcomings of this pie.
When I made pies stuffed with cabbage, there were more “opened” pillows, but one movement of the fingers - everything was fine.
In general, I advise you to make these pies for the first time from quick yeast dough with potato filling. It is easy to work with, and you will adapt to the unusual way of cutting dough.
I wrote a lot, but believe me, making these simple pies is much faster.
How to bake pies? Easily!
