Yeast dough takes more time to prepare than unleavened or shortbread dough, and yet the result is worth it. The sincere gratitude of the household for the treat will be a well-deserved reward for the hostess.
This easy recipe will help you bake fluffy pies with any filling - sweet, meaty or spicy. Dissolve 15 g of pressed or half a bag of dry yeast in half a glass of warm boiled water, adding a teaspoon of sugar. Wait for the yeast to rise up into a lush foam, and mix it with 0.5 cups of warm sour cream, 2 eggs, which must be removed from the refrigerator in advance, and half a glass of vegetable or ghee. The food must be warm for the dough to fit better. Mix the foods, add a tablespoon of sugar, 0.5 teaspoon of salt and as much sifted flour to achieve the condition of thin sour cream. Leave the pan with the dough for 25 minutes in a warm place, then add 2-2.5 cups of flour. The dough should be soft and elastic without sticking to your hands.
Lubricate your hands with vegetable oil, sprinkle the table with flour and knead the dough well so that the pies are fluffy and tasty. Cover the finished dough with a napkin and put in a warm place for 1, 5-2 hours. At this time, take care of the filling - it should be completely cool by the time the dough comes up.
When the dough rises approximately 2 times, knead it for another 5 minutes and divide it into 2 parts - larger and smaller, this will be the bottom and top of the pie. If you are going to make small pies, divide the dough into pieces the size of a medium apple. Again, leave to rise for 15 minutes, then roll out most of the bottom part on a warm baking sheet greased with vegetable oil and put the filling on it. If you are making a sweet pie, then divide the second part of the dough into small pieces, roll them into sausages and make a net on the pie that will hold the filling. If the pie is with minced meat or vegetables, then make the lid whole, gently pinching the edges of the dough and tucking them nicely.
Leave the cake in a warm place again for 10 minutes, then brush it with sunflower oil or a mash of milk and eggs to get a beautiful shiny crust, pin the top with a fork in several places and place in the oven preheated to 180 degrees. To prevent the cake from burning, you can place a saucepan with water under the baking sheet at the bottom of the oven - the steam from it will save your product.
When the dough is lightly browned, reduce the heat to 100 degrees and bake the pie until tender. Products made from yeast dough should not be served hot in the heat - you need to cover them with a towel or napkin made of natural fabric for 10 minutes.
The meat filling for the pie is prepared in the same way as for the pasties. Pies with cabbage are very tasty. Chop the cabbage finely and fry over low heat, covered, stirring frequently. Salt when ready. Finely chop 2-3 hard-boiled eggs, chop green onions and add to cabbage.
The sweet filling can be made from apples. Cut the fruit into slices, add sugar to taste and the starch so that the resulting juice does not flow out of the pie onto the baking sheet. Sugar should be added just before placing the filling on the dough.
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