Pies are loved by everyone. Hot, fried or baked, with cabbage, meat or jam, they don't offer the opportunity to refuse. Recently, there have been enough outlets selling puff pastries. But when you imagine real pies, those that your grandmother baked, they are certainly made from yeast dough.
It is necessary
-
- flour
- yeast
- milk
- salt
- sugar
- vegetable oil
- filling for pies (optional)
- board
- rolling pin
- 2 bowls
- the spoon
- pan
- baking sheet
- oven
Instructions
Step 1
Prepare the dough, for which dissolve 25 g of yeast in 0.5 liters of warm milk with the addition of 3 tbsp. flour, 1 tsp. sugar and 0.5 tsp. salt. Let the dough come up, stir clockwise, do this operation three times. By the time the dough is kneaded, the dough should show stable fermentation. By the way, earlier pieces of dough of the previous batch were left for dough. But they baked, of course, much more often than now.
Step 2
Add 0.5 cups of vegetable oil, 4 eggs and about a kilogram of flour to the dough. Add flour according to the principle "how much it will take", because different flours have different hygroscopic properties, and egg sizes can vary significantly. Substitute the dough. Stir until it stops sticking to the sides of the pot. Leave the dough for a few hours, kneading it occasionally.
Step 3
Sprinkle flour on a cutting board, line out the dough and knead well. Form a long thin sausage out of the dough, cut it into pieces weighing about 35-40 g, let them come up and roll each piece into a thin cake. Before baking, baked pies should be greased with an egg, after allowing them to come up in a warm place for 15-20 minutes.
Step 4
Take 500 g of boiled meat minced through a meat grinder, 300 g of rice and 2 medium-sized onions, chopped and fried in vegetable oil. Stir and make meat and rice patties.
Step 5
Chop 600 g green onions, fry in 40 g butter, mix with 4 chopped eggs. Delicious pies with green onions and eggs will turn out. In the old days, this filling was one of the most popular in Russia.
Step 6
Make a filling from 350 g of jam, diluting 0.5 tsp in it. starch, dissolved in 50 g of cold water. The starch will prevent the jam from spreading from the high temperature of the oven. If the first two fillings are more suitable for baked pies, then it is definitely better to fry pies with jam in hot vegetable oil. The frying technology is as follows: pour oil about a third of the height of the pan, heat it until white smoke appears, dip several pies into the oil one by one, but so that there is a free distance between them, because yeast pies increase in size. When the bottom is browned, turn the pies over, and cover the pan with a lid.
