A lot of sour milk has accumulated in the refrigerator - this is the best reason to make a dough for pies. Some housewives consider the sculpting of kefir dough pies to be laborious. However, if you know some tricks, then the cooking process will be a joy, and the pies will turn out to be excellent.
It is necessary
0.5 l of kefir, 1 tsp. salt, 1 tablespoon granulated sugar, 1 tsp baking soda, 2 eggs, 1-2 tablespoons vegetable oil, 4-5 cups flour
Instructions
Step 1
The first step is to pour kefir into a bowl. It is desirable that it be warm or at room temperature. Then we send salt, sugar, soda, eggs, vegetable oil there. Spread all the contents a little with a fork. The authors of some recipes recommend whipping the whole mass with a mixer, but experienced chefs know that kefir "does not tolerate" such aggressive interference. It is more correct, on the contrary, after adding soda to leave the kefir mass alone for some time (10-15 minutes).
Step 2
We do not add the flour all at once, for a start, about 4 glasses will be enough. Stir the dough gently and leave it covered for at least half an hour. Better even longer. Of course, kefir dough is good because you can immediately sculpt pies from it. But practice shows that lush pies from kefir dough are obtained only in two cases. Firstly, when the dough is watery (but then it is difficult to work with it). Secondly, when we add more flour, but let the dough brew for an hour or two.
Step 3
After the dough has come up, pour the rest of the flour and knead on the table. Now the dough is of such consistency that it does not stick to hands and at the same time is soft and tender. It should be left on the table, sprinkled with flour, under the cup, separating a small part for butchering. We divide the dough into parts and on the table greased with vegetable oil, we make cakes with our hands. The rolling pin is completely superfluous here.
Step 4
The filling can be mashed potatoes, fried mushrooms, stewed cabbage, apples. Kefir dough pies can be fried in vegetable oil or baked in the oven. They rise well and are no different from their yeast counterparts. If you take care of the filling in advance, then the rest of the preparation along with the frying will take no more than an hour.
