To prepare fried pies, it is convenient to use not only a frying pan, but also a wide stewpan. To rid the finished dish of excess fat, it should be immediately laid out on paper towels or napkins.
Fried pies with potatoes and bacon
Ingredients:
- warm water - 670-700 ml;
- sugar, instant yeast - 2 tbsp. l.;
- bitch - about 1, 3 kilos (the exact amount is determined by eye);
- salted pork fat - 60-70 g;
- potatoes - 6-7 pcs.;
- sunflower oil - ½ tbsp. (plus for frying pies);
- butter and salt to taste.
Preparation:
For dough, heat up all the water. It should come out pleasantly warm. If your finger is immersed in liquid at the correct water temperature, nothing will be felt. This means that the fluid is at body temperature. It is ideal for making dough. Otherwise, instant yeast may simply "burn out".
Add all dry ingredients to the water, and a couple of large spoons from the flour. It is worth taking a lot of salt - about 2 tbsp. l. with a slide. Otherwise, the dough may be too bland. Leave the composition for about 12 minutes in a warm place. It is convenient to place a cup with it near the included stove.
When the specified time has elapsed and the contents of the container are bubbling, pour in half a glass of oil, add all the flour. It is advisable to add the last dry ingredient through a sieve.
Knead the composition straight with clean hands. You don't need to “massage” it for a long time. It will be enough to wait until the mass begins to move well from the fingers. It is important to "catch" the right moment to stop mixing. In this case, the dough should not be too soft (otherwise the pies will turn out to be very greasy after frying in oil) or too dense (otherwise it will not rise well).
Transfer the mass to a glass or plastic container, cover with a bag and remove for 60-70 minutes in the cold. The bottom shelf of the refrigerator is perfect.
While the base is infused, you need to boil the potatoes until soft in salted water. Chop the bacon very finely and fry in a skillet with a lot of butter until crackling. Combine potatoes and fry. Mash the vegetables along with the butter from the lard. If necessary, you can add an additional portion of butter to the puree.
From the dough that came up, mold the pies, pinching off small pieces from the total mass. Carefully blind the edges of each and fry them in a skillet with plenty of boiling oil. So that the dish does not turn out to be too greasy, immediately put it on paper.
Fried "Bombs" with buckwheat and mushrooms
Ingredients:
- flour - about 3 tbsp.;
- medium fat kefir - a full glass;
- refined oil - 5 tbsp. l. + for frying;
- salt and granulated sugar - 1 tsp each. (additionally prepare a portion of salt for the filling);
- dry buckwheat - 1 tbsp.;
- onions and carrots - 1 pc.;
- garlic - 2-3 cloves;
- salt and pepper to taste;
- egg - 1 pc.;
- peeled champignons - 200-250 g;
Preparation:
Boil buckwheat until cooked in salted water. Peel the onions and garlic. Chop these ingredients very finely. Fry the resulting pieces until golden brown. When the vegetables in the pan are completely cooked, pour the carrot shavings over them and continue frying until the latter is soft.
It remains to add pieces of peeled mushrooms to the vegetables. And fry the mass until the mushrooms are cooked over low heat.
Combine the slightly cooled contents of a frying pan with boiled buckwheat. Add salt and pepper to taste.
Pour 5 tbsp into a separate saucepan. l. refined oil. Add sugar and salt to them. Send the mixture over low heat. With continuous stirring, heat until the first bubbles appear. Pour all the flour into the already hot mass. Leave a little on the dust. Mix the ingredients very quickly. As a result, you should have a pleasantly pliable dough that does not stick to your fingers or to the pan.
Divide the mass into two parts. Roll both of them on a floured surface into thin, even layers. Cut circles out of them with a glass. Put about a couple of small spoons of the already cooled filling on each. Close with the second circle. Securely fasten the ends, smearing them with an egg beaten until frothy. The pies should be round.
You can immediately roll out two layers separately, distribute the filling on the first, cover with the second. And only after that, cut out future pies with a glass. It is convenient to fasten from the edge using the fork teeth. Then the result is also a beautiful ribbing.
Fry the treat in a large amount of oil in a saucepan or skillet. Do not be afraid that the pies will begin to increase in size after they enter the fat.
It remains to rid the treat of excess oil with a paper napkin. Serve the pies with tea or soup while still warm.
Whey pie with fish
Ingredients:
- serum - 270-300 ml;
- sea salt - 1.5 tsp;
- regular filling salt - to taste;
- dry cream, granulated sugar and butter - 2 large spoons each;
- flour - 370-400 g;
- corn starch - 60 g;
- instant yeast - 1, 5 small. spoons;
- hot smoked fish (low-fat variety) - 380-400 g;
- onions and carrots - 1 pc.;
- mayonnaise - 1 large spoon;
- hops-suneli - 2 large pinches.
Preparation:
The most convenient way to knead the dough is using a bread maker. To do this, you need to send to the "kitchen assistant" all the bulk components of the future base of pies - sea salt, cream, sugar, corn starch, instant yeast, flour. Pour whey on top, add soft butter. Activate yeast dough mode. Many housewives decide to replace corn starch with a similar flour, but in the recipe under discussion this is strictly prohibited, otherwise the result will be completely different (less successful).
While the dough is being prepared, disassemble the fish fillet directly with your hands into medium-sized fibers. However, they should not turn into a homogeneous mass after mixing. It is very tasty when whole pieces of fish come across in the filling.
Chop the carrots with a coarse grater, finely chop the onion. Add suneli hops and salt to taste. Fry everything until tender. Completely cooled vegetables are sent to the fish together with mayonnaise. The latter, if desired, can be replaced with sour cream.
Divide the matched base with oil hands into 15-17 identical pieces. Roll out each, fill with fish filling, pinch the edges. Place the resulting neat pies on the oiled silicone mat. Leave in this form for about a quarter of an hour. During this time, they should rise slightly.
Next, send the workpieces to a frying pan with a lot of boiling oil. They need to be placed with the seam down. Fry until golden brown. Let cool slightly and serve as a hearty snack.
On kefir with cabbage
Ingredients:
- medium fat kefir (not too thick) - a full glass;
- quicklime soda and salt - 1 small each. spoon (+ filling);
- granulated sugar - 2 small. spoons;
- eggs - 2 pcs.;
- refined oil - 3 tbsp. l. + for frying;
- flour - 3 tbsp. with a slide;
- white cabbage - ½ head of cabbage.
Preparation:
Immediately send butter, the contents of raw eggs, salt, granulated sugar, quick soda to cold kefir. After thoroughly mixing the components, start adding flour to them. This should be done in small portions and, preferably, through the finest sieve. The dough should be soft and firm. He does not need to be given time to rise. It is enough to leave the mass to "rest" while the filling is being prepared.
Chop fresh cabbage without top contaminated leaves very finely. Pour the vegetable shavings into the skillet. Pour in a little water and simmer until softened, stirring frequently. Then add oil, salt and fry the cabbage until the color and ruddy change. At the very end, you need to add a pinch of sugar to it. This will greatly improve the taste of the finished filling.
Form pies with cabbage filling from soft, but not sticky dough. Fry them until tender in a large amount of hot oil. A sweet dish can be prepared using the same recipe. To do this, you must use strawberry or apple jam instead of cabbage.
Asian Fried Chicken Patties
Ingredients for the filling:
- minced chicken - 380-400 g;
- onion - 1 head;
- chili pepper - 1 pod;
- garlic - 3-4 cloves;
- fresh ginger - 3 slices;
- chopped cumin, cumin and curry - - small each. spoons;
- potatoes - 200-250 g;
- green onions - a small bunch;
- lime or lemon juice - 2 large spoons;
- sunflower oil - 4 large spoons;
- soy sauce - 1 large spoon.
For butter dough:
- flour - 150-170 g;
- butter fat - 80-90 g.
For unleavened dough:
- flour - 300-320 g;
- salt - ½ small. spoons;
- vegetable oil - 1 large spoon;
- egg - 1 pc.;
- warm water - 130 ml.
Preparation:
Fry small cubes of white onions together with grated ginger root and mashed garlic. Cook these ingredients in hot oil until the characteristic aroma appears.
Add all the declared spices and meat to the pan. Continue to cook the mass with frequent stirring until the minced meat is completely fried.
Pour very small potato cubes into the pan. Simmer the mixture on the stove until the potato slices are soft. The last to send to the filling are chopped green onions, lime or lemon juice, soy sauce (if its salinity was not enough, you can also add salt).
For butter dough, place two ingredients in a common bowl. Chop the butter with a knife. Then - stir the ingredients with your hands until you get a smooth mass. This will take about a quarter of an hour. Divide the mass in two.
For unleavened dough, combine all the ingredients in the recipe in a small bowl. As a result, after their careful connection, an elastic mass should be obtained. Divide it in two.
Roll the first portion of unleavened dough into a circle. Place half of the oil mass in the middle. Roll it out as well. Pinch the ends of the fresh mass firmly around the oil. Roll the two layers together very thinly. Wrap a tight roll on the long side.
Repeat rolling. Roll the layer into a roll again, but on the narrow side. Leave the workpiece to rest under the film for about a quarter of an hour. Repeat the procedure with the remaining halves. Cut the "rested" roll into transverse pieces. The optimum thickness of each is about 1.5 cm. Roll each piece thinly. Fill the blanks with the filling. Pinch edges securely. Fry each pie in a skillet with a lot of hot oil.
Be sure to lay out the finished treat on paper towels. Otherwise, it will turn out too bold.
