Lush and delicious pies on kefir. Cooking instructions
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
- Do not under any circumstances take fat-free kefir otherwise the pies will be flat and won't 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 number of acid guarantees an active reaction with soda. Connecting with acidic environment, soda forms millions of bubbles that will raise the dough and bake, the pies will turn out lush and airy.
- So that the dough does not tear when sculpting, you need to add directly to it vegetable oil. It contains linolenic acid, which literally “glues” flour cells together.
- Very important point- how to make the pies not give off the taste of soda, and soda quickly and effectively raise 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 test. 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). We tighten the bowl cling film and leave 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 a small amount 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.
Put the finished pies on their side in a plate with paper towel to get rid of all excess fat.
Serve the dish warm or cold. Ruddy and fluffy pies on kefir are perfectly baked, very soft and tasty.
What is the riddle air test? What is the secret of baking, which can lie for a long time not only without getting stale, but also remain the same airy and soft after more than one day?
It's simple - airy yeast and yeast-free dough, “like fluff”, kneaded on kefir. Surprised? And you try! We have selected for you the most best recipes quite simple and more difficult test, “like fluff”, on kefir, with and without yeast.
Kefir dough - general principles of preparation
Carefully kneaded dough, properly selected products - this is the success of the air, soft dough. On kefir, more than one of its types is kneaded. air dough“Like fluff” on kefir can be both yeast and yeast-free.
For flour products (big pies, buns or buns) baked in the oven, it is better to cook yeast. For pies that will be fried in a pan, you can cook without yeast. Kefir dough for pies with soda or cottage cheese turns out to be no less soft and fluffy.
A lactic acid drink for any type of dough can be taken both fresh and not very. An expired one can even come in handy if it does not have the characteristic smell of fermentation. Kefir must be warm, since it is in such an environment that rippers and yeast are activated better. If they are mixed with a cold product, the dough will turn out to be too dense.
Fatness also has important. 2.5–3.2% kefir is ideal for kneading.
Flour must be sifted. This will not only allow you to remove accidentally fallen rubbish, but also saturate it with oxygen, which will give additional splendor to the dough.
The method of preparation depends on the type of dough and is described in the recipe. And if you strictly adhere to it, then any dough mixed with kefir will never let you down.
Bezopare yeast dough "like fluff" on kefir
Ingredients:
One glass of low-fat kefir;
Standard bag (11 gr.) "instant" yeast;
Half a glass of lean non-aromatic oil;
10 gr. salt;
25 gr sugar;
Three full glasses of wheat white flour.
Cooking method:
1. In a wide bowl, mix the twice-sifted flour with dry free-flowing yeast.
2. In a separate, suitable size bowl, mix kefir with non-aromatic vegetable oil. Add salt and sugar to the mixture and mix thoroughly so that the bulk components, especially sugar, dissolve well.
3. Slightly heat the kefir mixture in the microwave or on steam bath and pour it into the flour. First mix everything with a spoon, and then thick dough Mix well with your hands right in the bowl.
4. Then, laying it on the table, punch it several times. Shape into a ball, place back in bowl and cover with a linen towel and keep warm.
5. After half an hour, it will become softer, slightly increase in volume and will be ready for cutting.
6. From such a dough on kefir, any baked products: pies or pies, air buns and even homemade pizza, always turn out lush and airy. For the sweet rich pastries you can add a little melted margarine to it and flavor it with vanilla. If you add margarine, then be sure to increase the indicated rate of flour.
Quick dough on kefir for pies in the oven
Ingredients:
Half a liter of 3.2% kefir;
40 ml of frozen oil;
Two eggs;
20% sour cream - 50 gr.;
25 gr. unrefined sugar;
Flour - how much "will be accepted" (about half a kilo).
Cooking method:
1. Soda should be well extinguished, for this, pour it into kefir, shake it up and leave it for five minutes, stand.
2. In a slightly swollen kefir, add sugar with a spoonful of salt, pour in the yolks with proteins and beat vigorously.
3. Pour in vegetable oil with sour cream, and beat the mixture well again.
4. Now transfer the flour and, pouring it in small parts into the kefir mass, knead the dough. Add flour until the dough stops sticking to your hands, but it should remain soft and plastic.
5. Form a ball from the dough, wrap it in a film or place it in a bag and leave it on the table for half an hour.
6. After that, turn on the oven to warm up to no more than 180 degrees. Make small pies with any filling from the rested dough. Transfer them to a baking sheet, which was previously greased with vegetable fat and set to bake for half an hour.
Quick sponge yeast dough "like fluff" on kefir
Ingredients:
0.6 kg of baking flour, premium;
Medium-fat kefir - 200 ml;
50 ml of pasteurized, factory milk;
5 gr. table salt;
Sugar - 2.5 tbsp. l.;
A full large spoon of "instant" yeast, or 25 gr. pressed bakery or alcohol;
Two eggs;
"Creamy" margarine - 75 gr..
Cooking method:
1. On minimum heat, melt margarine completely. Can be taken butter, the dough will not get worse.
2. Slightly warm the milk, but do not boil or even make it too hot. The temperature should not exceed 38 degrees.
3. Pour sugar into milk, add yeast, and, slowly stirring the mixture with a spoon, dissolve the added components well. Let the yeast mixture stand close to the heat for 10-15 minutes. For example, not far from the included burner. During this time, the surface will be covered with many bubbles and will increase significantly. If this does not happen, take new (fresh) yeast and repeat.
4. In a bowl, mix warm kefir with previously melted butter, lightly whisked eggs and salt. Pour the risen yeast into the mixture and mix gently again, but do not beat.
5. Constantly stirring the mixture with a spoon, begin to gradually introduce flour into it. Start kneading the thicker mass with your hands, adding flour in the same way. in small portions.
6. Put the dough that does not stick to your hands on a table greased with vegetable oil and knead vigorously with your hands. It will become more flexible and smooth.
7. Then grease a deep bowl or pan with vegetable oil and put the ball-shaped dough into it. Cover and leave for an hour or an hour and a half for distance. The volume should almost triple.
8. After that, put it on the table again, crush it slightly and proceed to cutting.
Kefir dough for yeast pies
Ingredients:
low-fat kefir- 2 tbsp.;
Half a glass of sunflower, frozen oil;
big spoon, without slides, sugar;
small sachet fast acting yeast(11 gr.);
Dessert spoon iodized salt;
Flour with high gluten - 3-3.5 cups.
Cooking method:
1. Pour warm fermented milk drink(kefir) in a bowl. Dissolve sugar in it, then yeast. Pour in two large, full tablespoons of flour and mix the mixture with a spoon. Then cover the bowl with a cloth and keep warm.
2. In half an hour, a very lush, airy dough will be ready. Pour sunflower oil into it, pour fine salt and two thirds of flour. Mix well with your hands, add the rest of the flour and knead the dough slightly sticky to your hands.
3. Cover it with a cloth and put it in heat, but already for 45 minutes.
4. After that, the dough will be ready. To make it easier to work with, grease your hands with vegetable oil before cutting.
Dough "like fluff" on kefir for buns with raisins
Ingredients:
800 ml of fermented milk product (kefir);
Three chicken eggs;
200 gr. natural oil(or creamy margarine);
Half a cup of sugar, white;
1.2–1.5 kg of baking flour, premium;
A small pinch of salt;
22 gr. "fast" yeast (two small bags);
To taste vanillin or cinnamon, raisins.
Cooking method:
1. Carefully sort out the raisins, removing the remaining dry tails, spoiled raisins and rubbish. Fill it up with a glass warm water for 10 minutes. Then rinse well and pat dry on a clean linen towel.
2. Melt margarine or butter completely and cool well. Kefir slightly warm and mix with chilled fat.
3. Add sugar and salt, beaten eggs in a separate container, yeast and mix everything well with a spoon. Pour in vanilla or cinnamon, without stopping stirring.
4. In small parts, half a glass each, add flour and knead the dough. With the last portion, add the raisins and knead thoroughly with your hands on a floured table. Knead for about ten minutes, carefully kneading the dough so that the raisins do not stray, but evenly disperse.
5. Put it back in the bowl and let it rise well. Increased in volume air, soft dough knead several times with your hands and cut into buns, which, after the “distance”, bake in hot oven.
Curd dough on kefir for fried pies in a pan
Ingredients:
250 gr. 9%, store-bought cottage cheese;
One glass of kefir high fat;
One and a half teaspoons of sugar;
A teaspoon of dough ripper or half a spoonful of quick soda.
Cooking method:
1. With any of the rippers, mix the flour sifted twice. You can also do this when sifting, then it will mix with flour more evenly.
2. In a separate bowl on a sieve, grind the cottage cheese and mix it with a slightly beaten egg and warm kefir. Don't forget to salt and sweeten the mixture.
3. Next, enter the flour mixed with the ripper and knead the dough. If you took less fat dairy products the dough may be runny. Then you need to take more flour. Ready dough it should turn out airy, but in no case liquid and not cool.
4. Cover the dough kneaded on kefir with cottage cheese with a towel without removing it from the bowl, and let it rest for 20-30 minutes.
5. Then put it on a well-floured surface and mold the pies. Their filling can be both sweet and meaty. We roll out cakes for pies no thicker than 0.7 cm and not thinner than half a centimeter.
6. Fry them on steel or cast iron pan, in a well-heated vegetable fat until lightly browned on both sides.
Universal pastry "like fluff" on kefir
Ingredients:
Pekarskaya white flour- 0.9 kg;
150 gr. refined sugar;
Standard 11 gram sachet vanilla sugar
Fresh alcohol or baker's yeast- 20 gr.;
Half a liter of medium-fat, thick kefir;
Unsalted butter - 80 gr.;
One fresh egg;
Half a small spoonful of salt.
Cooking method:
1. In 50 ml of warm water, dilute a teaspoon of sugar and pressed yeast crushed with your fingers until completely dissolved. Cover and leave for up to 20 minutes.
2. On a low heat, completely dissolve the butter, then cool it. Warm up the kefir well.
3. Lightly beat the egg with a fork along with salt and add to kefir. Then add the melted butterfat, vanilla and leftover regular sugar, stir. Granulated sugar should completely dissolve in the kefir mixture.
4. Add yeast to the mixture, stir and knead the dough, adding flour little by little.
5. After that, transfer the dough to enough large saucepan or a small bucket and, having covered with a lid, leave to “rise” for two hours. To make it easier for the dough to rise, grease the bottom and especially the sides of the container with vegetable oil.
6. After about an hour, lightly knead it with your hands and let it come up again.
7. From the finished air dough “like fluff” on kefir, you can bake any fancy products.
Kefir dough tricks - useful tips
If there was no kefir of the specified fat content, you can take any. But keep in mind the lower the fat content, the less often the dough will be and therefore the amount of flour will need to be increased.
Do not overheat the liquid in which you will breed the yeast. In excessively warm, and even more so in hot, they will die and will not rise.
Also reduces yeast activity lactic acid product. Therefore, when using this, the prescription rate of yeast should be slightly increased.
Mix the rippers with flour or dilute in kefir and only after that add all the other ingredients.
In order to save time, do not shorten the "distance" time yeast dough, the quality of baking will be significantly reduced.
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.
Homemade pies instantly make the mood in the house: everything is filled with warm, affectionate, kind comfort and brings loved ones together better than any series. Lush tender dough and favorite toppings hot tea or cold milk - and now the pies impatiently leave the meal, leaving an aftertaste of lazy satiety. Yes, and I immediately remember: “They fly like hot cakes”!
But not all housewives easily take up their preparation. Many people are afraid of yeast dough, and sometimes you don’t want to stretch cooking for half a day, waiting for the dough will do. For such cases, there perfect solution – quick pies on kefir. The secret is in the kefir dough without yeast, he does not need to part and approach, it is enough to the right proportions mix simple ingredients, and you can start baking. The pie recipe that I offer is tried and true and can be safely added to your list of favorite culinary recipes.
So, we will prepare a universal yeast-free dough on kefir, with which you can sculpt pies with any fillings - meat, vegetable, sweet. And you can choose any cooking method - fry in oil in a pan or bake on a baking sheet in the oven. Both options are perfect. Today I fried pies on kefir.
Dough preparation time: no more than 15 minutes / Yield: about 15 blanks.
Ingredients
To test pies on kefir you will need:
- kefir 250 ml
- Wheat flour premium about 3.5 cups
- chicken eggs 2 pcs.
- baking soda 1 tsp
- vegetable oil in the dough 2 tsp.
- vegetable oil for frying about 100 ml
- granulated sugar 1 tbsp. l.
- salt 1/4-1/3 tsp
* Take the kefir that is at hand - fatty or not very, fresh or not the first freshness.
How to cook dough and pies on kefir
Since the dough is cooked very quickly, you need to immediately decide with the filling for pies - what will it be? There are no restrictions, it's all about your taste and imagination.
One of the hearty, solid options is rice stuffing with minced meat. This is how she prepares.
Filling preparation
What you need:
- 1/3 cup rice
- 250 g minced meat
- 1 carrot
- 2 stalks leek or 1 onion
And yes, peppers, various herbs to put there ... fantasy ... what came to hand ...
Plus oil to fry everything.
It takes 30-40 minutes to prepare the filling.
How to cook
- Boil rice in salted water and rinse with cold water.
- In a frying pan with the addition of vegetable oil, fry the grated carrots and finely chopped carrots until soft. onion or leeks. Add minced meat to the pan, and, constantly stirring with a spatula, fry the mass until the minced meat is ready, then salt and pepper.
- Put the rice to the fried minced meat, cook together for about 5 more minutes.
- The filling with minced meat and rice for kefir pies is ready. One condition - when choosing minced meat, give preference to a product with a fat content of at least ¼.
Preparation of kefir dough for pies
And now you can start kneading the dough. First, mix kefir, eggs, salt, sugar, soda, vegetable oil with a mixer in a deep cup. And then start adding flour to the mixture.
It is better to add flour to the dough in a glass, stirring with a spoon. After mixing in three cups of flour, add the remaining two tablespoons each, while starting to knead with your hands.
So that the dough on kefir for pies does not let you down, do not overdo it with flour!
The dough is ready when it stops sticking to your hands. That's it, flour is no longer needed. It is very important not to overdo it with flour, if this happens, the dough will be inelastic, the pies will not turn out fluffy - this is perhaps the only secret of a quick dough for kefir pies without yeast.
Making and frying pies
So, the dough is ready. Sculpting from it is very simple, you do not need to roll anything with a rolling pin. It is enough to dust the work surface with flour, and then pinch off a large ball of dough with your hands. small pieces and with your fingers form a cake about the size of a palm.
Put an incomplete tablespoon of filling in the middle of the cake, raise the edges of the dough, carefully pinch the cake.
Having blinded 5-6 pies, you can start frying them. Pour the oil into the pan, heat it, put the pies with the pinch down. Keep in mind that when frying the pies will greatly increase in volume. Fry the pies on kefir until golden brown on both sides, and then on the sides. Add oil to the pan as needed.
While the first batch is fried, you can have time to make pies for the second. Removed from the pan, the pies should cool for several minutes, after which they can be served at the table.
- If not all of the filling is used, then it is quite suitable, for example, for stuffing bell peppers.
- Even cooled kefir pies remain soft and airy.
- And if you decide to bake pies in the oven, then be sure to brush them on top with an egg, this will make them even rosier and more beautiful.
- If the meat filling in the pies turned out to be dryish for your taste, you can additionally serve vegetable or meat broth in portioned bowls.
Bon appetit! I hope this was a useful cooking lesson.
At home, housewives most often cook pies on kefir. They always turn out tasty and lush, but at the same time they do not take 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 pan, or baked in the oven.
To cook pies on kefir, you need minimum set products that are sure to be found in any refrigerator. It is enough to mix all the ingredients in one bowl, and after a couple of minutes the dough will be ready to use. In addition to kefir, its composition includes premium flour, salt, vegetable oil and eggs. Also, a little sugar is added to the dough, regardless of the future filling.
For lush pies, put soda or baking powder in 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 chopped meat, mushrooms, liver, boiled eggs, greens, etc. For a sweet dish, jam, fruits, berries and cottage cheese are placed inside the pies. Ready meal usually served with fresh sour cream.
The secrets of making perfect kefir pies
Kefir pies are an easy-to-prepare dough and a lot of various fillings for every taste. They can be fried or baked, sweet or salty, thin or fluffy, and they always turn out soft, fragrant, with an appetizing taste. golden brown. Figure out, how to cook pies on kefir, even a novice cook can, especially if he follows the following recommendations:
Secret number 1. The dough for delicious pies should always be slightly sweet, so it is better to add a couple of spoons of sugar to it.
Secret number 2. Vegetable oil must be put in the dough itself, then during frying it will need much less.
Secret number 3. For lush pies, the flour must be sifted so that it is saturated with oxygen.
Secret number 4. For flavor in salty stuffing you can add nutmeg, and in the sweet - vanilla sugar or cinnamon.
Secret number 5. The right dough on kefir, it should easily fall behind the hands, but at the same time be soft and elastic.
Secret number 6. After adding the filling, the pie needs to be carefully rolled out again.
Secret number 7. Soda for such a test does not need to be extinguished; kefir will cope with this task.
Secret number 8. In all recipes, kefir can be diluted or completely replaced with yogurt.
Secret number 9. In order for the pies to acquire a delicious golden color, they must be greased with an egg before cooking.
Potato pies are one of the most popular dishes of a kind. Ready to use for stuffing mashed potatoes, while 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 interrupt the taste of other products.
Ingredients:
- 0.5 kg of flour;
- 1 tsp Sahara;
- ½ tsp salt;
- 1 tsp soda;
- 3 art. l. vegetable oil;
- 2 cups of kefir;
- 2 eggs.
Cooking method:
- Break eggs into a deep bowl, pour oil and kefir.
- Add salt, soda and sugar, mix well.
- Gradually add flour and knead a soft dough.
- Divide the dough into equal parts and roll each into a cake.
- Put in the middle potato stuffing and pinch the edges.
- Roll out the pies until flat and fry on both sides in 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 suitable for savory and sweet fillings at the same time, without requiring any modifications to the composition of the products.
Ingredients:
- 0.5 l of kefir;
- ½ tsp soda;
- 1 st. l. Sahara;
- 1 egg;
- 2 cups of flour;
- 2 tbsp. l. vegetable oil;
- ½ tsp salt.
Cooking method:
- Pour soda, sugar and salt into kefir, stir.
- Constantly stirring the dough, add the sifted flour.
- Dust a table or cutting board well with flour.
- Using a tablespoon, put part of the dough into flour, roll.
- Roll the resulting ball into a cake and add the filling to taste.
- Form a pie and brush it with beaten egg on both sides.
- Fry the pies in a well-heated pan for 3-4 minutes.
In the oven, the pies are especially fluffy and soft. Thanks to the juicy meat stuffing, such a dish can easily replace full lunch or dinner. Salo for the filling should be fresh, not salty, and the liver can be seasoned with your favorite spices during cooking. Great addition to such pies will become light meat bouillon.
Ingredients:
- 0.5 l of kefir;
- 0.5 kg of flour;
- 2 eggs;
- 2 tbsp. l. vegetable oil;
- 1 kg of pork liver;
- 1 onion;
- 1 tsp soda;
- 300 g of fat;
- 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 damp cloth and keep it warm while you prepare the filling.
- Rinse the liver well, cut into cubes and boil until tender.
- Scroll the liver and fat twice through a meat grinder.
- Cut the onion into cubes and fry until golden color.
- Combine the liver with bacon and fried onions, salt and pepper to taste.
- Divide the dough into portioned pieces, roll them into cakes and fill with stuffing.
- Grease a baking sheet with oil and put the pies on it with the seam up.
- Send the baking sheet to the oven for 10 minutes at a temperature of 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 sweetish dough and tender aromatic filling. If desired, you can change the proportion of mushrooms and potatoes, focusing on your preferences. From the indicated amount of ingredients, approximately 14-16 pies should be obtained.
Ingredients:
- 250 ml of kefir;
- 1 egg;
- 1 tsp baking powder;
- 3 tsp Sahara;
- 400 g flour;
- 4 potatoes;
- 2 tbsp. l. vegetable oil;
- 150 g of champignons;
- 1 onion;
- Salt pepper.
Cooking method:
- Saute mushrooms with onions until cooked through.
- Boil potatoes and make mashed potatoes.
- Mix potatoes and mushrooms, 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 mass.
- Sift flour with baking powder and fold into dough.
- Knead the dough and divide into equal parts.
- Roll each piece into a ball and roll it in flour.
- Roll the balls into cakes, add the filling.
- Blind pies and fry them over medium heat in a well-heated skillet.
Kefir dough rises well with soda, so the addition of yeast is not required at all. This not only speeds up the cooking process, but also significantly reduces the calorie content of the dish. For the filling, you can use fresh cabbage, but it will also have to be stewed beforehand.
Ingredients:
- 450 g flour;
- 300 ml of kefir;
- 50 ml sour cream;
- 1 tsp soda;
- 2 tsp Sahara;
- 3 art. 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, mix.
- Make a well in the flour and pour kefir with vegetable oil into it.
- Put sour cream there and knead a homogeneous dough.
- Peel potatoes and boil in salted water.
- Fry the onion until golden brown, stew the cabbage with a little water.
- Peel potatoes, mix with onions and cabbage.
- Roll the dough into a long sausage and cut into pieces.
- Roll out pieces of dough into cakes and put a little stuffing in the center of each.
- Close the filling with dough and fry the pies in a pan for 2-3 minutes on each side.
Now you know how to cook kefir pies according to the recipe with a photo. Bon appetit!
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