Sweet pies with juicy and aromatic filling will go well with any tea party. The dough for such baking is made sweet, but in moderation so as not to interrupt the taste of the filling. Making such pies is not difficult at all, the main thing is to knead the dough correctly and choose the original filling.
Pies with berry filling
To make puffed pies with berry filling, take:
- wheat flour - 450 g;
- chicken egg - 2 pcs.;
- milk - 250 ml;
- salt - 1 tsp;
- sugar - 7 tablespoons;
- vegetable oil - 90 ml;
- dry yeast - 7 g;
- black currants - to taste.
Instead of currants, you can take any berry. More acidic berries, such as cherries, should be added with more sugar.
First, you need to carefully sort and rinse the berries, leave in a colander to glass the water. Then you need to take a small container and mix flour and dry yeast in it. Next, in a separate bowl, grind 2 eggs with 5 tablespoons. sugar, add salt, milk, mix thoroughly and add flour in small portions, stirring constantly. The dough needs to be kneaded and, covered with a towel, let it "rise" a little.
Then you need to divide the finished yeast dough into several portions, roll up the balls and arrange them on a floured table. Each ball of dough is rolled out with a rolling pin into a small cake. Put some berries in the middle, sprinkle with the remaining sugar on top and form pies. Each pie is turned seam down. After that, you need to take 1 egg, beat it with a little water and spread the mixture on each pie using a special brush or feather. The patties are baked until tender at a temperature of approximately 200 ° C.
Sweet pies on kefir
Lovers of fried pies can make delicious sweet pies with kefir.
Ingredients:
- egg - 1 pc.;
- kefir - 200 ml;
- salt - 1 tsp;
- sugar - 3 tablespoons;
- vegetable oil - 2 tablespoons;
- wheat flour - 500 g;
- baking powder - 0.5 tsp
- fruit or berry jam - to taste.
First, take a large bowl and beat the egg, sugar and salt in it. Then add vegetable oil, baking powder, mix thoroughly and gently pour in kefir. Mix everything again and add flour, stirring constantly and avoiding lumps. It is better to use sifted flour, then the dough will be fluffier.
The finished dough should be elastic and not too tight. The pies are molded as usual: cakes are formed from small portions of dough, jam is placed in the middle, the seams are carefully fixed so that the filling does not leak out into the pan during frying. Such pies should be fried immediately after modeling in vegetable oil. They turn out to be very juicy and go well with unsweetened tea.
Care must be taken to ensure that the pies are not burnt. It is also recommended to periodically change the oil in the skillet so that the dessert does not taste bitter. After frying, you can put each pie on a paper towel to drain excess oil from the dough.
