When you want something tasty and satisfying, and in the fridge it’s rolling and running out of time, he comes to the rescue - perhaps the simplest recipe for making pies: an elementary filling, dough without yeast, high frying speed.
It is necessary
- To prepare the dough:
- • 1 glass of kefir;
- • 1 teaspoon of baking soda;
- • 2 teaspoons of granulated sugar;
- • 1 teaspoon of salt;
- • 2 raw chicken eggs;
- • 2 tablespoons of vegetable oil;
- • 4-5 glasses of flour.
- To prepare the filling:
- • 4 boiled eggs;
- • 1 bunch of green onions.
Instructions
Step 1
Dough preparation. First of all, mix kefir, soda, granulated sugar, salt, raw eggs and vegetable oil in a deep container. Add flour in 1 cup. Add flour until the dough stops sticking to your hands (4-5 glasses should be more than enough). Wrap the dough with cling film and refrigerate for 40 minutes.
Step 2
Cooking the filling. Boil the eggs. To easily peel the eggs from the shell, after boiling, fill them with cold water. When the eggs have cooled, remove the shells and cut into cubes. Add chopped green onions to the eggs. Mix well.
Step 3
Modeling of pies. Remove the dough from the refrigerator after 40 minutes. Roll the dough into a sausage and cut into 12 equal pieces. Mash each circle with your hands and add the filling (1 heaped teaspoon each). Pinch the edges of all the patties well, and proceed directly to frying.
Step 4
Frying pies. Fry the patties in a skillet or other suitable thick-bottomed container. On well-heated oil, a golden crust appears almost instantly, literally in a minute. Therefore, I recommend reducing the heat from maximum to medium, turning the pies over in time so that they do not burn. Once the patties are browned on both sides, reduce the heat to low and cover the container with a lid. Darken a little so that they become soft and evenly cooked.
Step 5
Serving pies. Pies stuffed with fresh green onions and boiled chicken eggs go well with sour cream and fresh vegetables. They go with a bang, both warm and cold.
