Dough for pies: cooking options, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Are you going to make pies? Remember: the quality of products is determined not only by the filling, but also by the dough. What ways of preparing the basis for pies have not been invented by mankind! But this dish has been around for at least several centuries. There is dough for pies yeast, puff, kneaded with milk, kefir, sour cream or plain water. These products are baked in the oven, tandoor, fried in a pan and steamed. The choice of test is truly diverse. It will not be possible to mold pies except from a very liquid biscuit and pancake base. The rest of the options are up to you. First, let's think about what culinary method we will use to make pies.

How the dough should be

For frying, you need a fluffy base. It can be mixed with kefir, sour cream or yeast. If time is short, make a batch using a powder, not a live bacterial culture. Dry yeast dough will rise faster thanfresh. You should also consider the filling. The dough for pies with cabbage is made differently than for pastries with cherries, poppy seeds or jam. For a sweet filling, the shell should be rich, with plenty of butter and sugar. Below you will find a selection of dough recipes that are used to make pies. Kneading the base is not as laborious and troublesome as it might seem at first glance.

Simple Pie Dough Ingredients

This recipe is suitable for those who have a "roll ball" in the refrigerator. For kneading, you need flour, vegetable oil and water. And for the filling, anything is suitable - buckwheat porridge left over from the evening or the remnants of jam. This recipe will also be of interest to fasting people. After all, there are no dairy products or eggs in the list of ingredients. And finally, the recipe is suitable for people who do not have enough time for culinary delights. A simple dough for pies turns out to be puffy, and the products themselves are crispy on the outside and tender on the inside. Pour into a wide bowl 130 ml of vegetable oil, preferably refined. Add the same amount of cold water and a pinch of s alt.

How to do

Knead the mass until it turns white. Sift 400 g of flour in advance. We begin to gradually add it to the oil until a soft dough is obtained. Sprinkle flour on the countertop. We shift the dough from the bowl. We push on. The dough should be quite dense, but not steep. If you see that there is a lot of flour, just remove it. The dough should be allowed to rest for about 10 minutes. Knead it again and roll it into a very thin layer. Cut off the edges to give the dough a square shape. On its long edge lay out the filling with a strip. Roll up. The resulting sausage is divided into pieces. We fasten the cut points by pushing the filling inward. To make the pies ruddy, grease their surface with water and baking soda or sweet tea. We bake products from 20 to 30 minutes at 200 degrees.

Kefir dough

Lactic acid bacteria can also play the role of sourdough. So if you don't want to mess around with yeast that can't stand cold or heat and can be killed by the slightest draft, choose this recipe. In the kefir dough for pies, you can use eggs, but you can do without them. Let's look at the last recipe first. Pies prepared with such a base are airy and do not get stale for a long time. First, pour a liter of kefir into a wide bowl. It can be of any fat content. When choosing a product in a store, you should give preference to bio-kefir. It contains a live culture of lactic acid bacteria. In a bowl with kefir, add a tablespoon of s alt and tea soda, mix. If the filling is planned to be sweet, pour 4 tablespoons of sugar into the kefir dough for pies without eggs, if not, half as much. We begin to gradually add flour, it can take up to a kilogram. But don't make the dough too hard. It will be enough if it stops sticking to your hands. We tear off the pieces, roll out the cake with our fingers, put the filling, pinch the edges. Such pies can be baked or fried in oil forfrying pan.

Kefir dough with eggs

Pies on this basis are very lush. After all, in addition to lactic acid bacteria, which contribute to the rise of the dough in the oven, they loosen it and eggs. By the way, in the oven you can bake both products with meat filling, cheese, cabbage, and sweet pies. For the kefir test, in addition to a liter of lactic acid product, you need: 2 eggs, a teaspoon of soda, a tablespoon of s alt, flour.

We start by driving eggs into kefir, stir and even beat a little with a fork. Sprinkle soda and s alt. Knead again, start adding flour. When the dough is thick enough to knead with your hands, transfer it to a floured worktop. We continue to knead, adding flour. The dough should be tight but elastic. We roll it into a sausage, which we cut into identical slices. We roll each piece into a round cake with a diameter of about 15 cm. The thickness of the dough for pies should not exceed 0.5 cm, otherwise it will not bake. Put the filling in the middle of each cake. We tighten the opposite edges of the circle, pinch the dough. Lubricate the top of the products with vegetable oil or sweet tea. Bake in the oven at 200 degrees until browned.

Fried pies

Many people love just such products, they are very juicy and soft. The dough for frying pies in a pan can also be kefir. So if you don’t have an oven or yeast, you can still enjoy delicious products. They can also be with sweet filling, but weFor example, here is a recipe for pies with minced meat.

In half a liter of kefir (2.5% fat), add 2 yolks, a teaspoon of s alt and a tablespoon of sugar. Stir until the crystals dissolve. Pour in 80 ml of odorless vegetable oil, sift 2.5 cups of flour into a separate container, mix it with a teaspoon of soda. We begin to gradually introduce the bulk mass into the liquid. The dough for the pies should come out soft, so don't add too much flour. It will be enough for it to stop sticking to your hands. We form a "bun", grease its surface with vegetable oil. Leave at room temperature for a quarter of an hour. In the meantime, let's get on with the stuffing.

Combine minced meat with finely chopped onions. S alt the filling and season with spices, fry it in a pan in vegetable oil until tender. We pinch off a piece from the "kolobok", roll it out not too thin, form small pies. Remember: in the pan they will increase in volume. Fry them in vegetable oil for 3-4 minutes on each side.

Curd base

There is also such a dough without yeast for pies. In the oven and in the pan, with a sweet and nutritious filling, such products will be equally tasty. First of all, soften 100 g of butter. But do not melt it, but just keep it at room temperature. We wipe homemade cottage cheese (250 g) through a sieve so that there are no large lumps left. Add butter, knead thoroughly, add a teaspoon of sugar and s alt, drive in 2eggs, pour in 70 ml of kefir or milk, knead. Sift 0.5 kg of flour into a separate bowl, add 2 teaspoons of baking powder or a slightly smaller amount of baking soda to it. Pour gradually into the curd mixture, knead a very soft, slightly sticky dough without yeast.

For pies in the oven, this base requires a little more flour. And if you decide to fry them in a pan, you need to add a little vegetable oil to the dough. Otherwise, the flour will burn, and the products will come out black, not ruddy. For baking, the oven should be heated to 200 degrees. To make the pies beautiful, their surface must be greased with a raw egg. It will take about 20 minutes to bake. With heat, things are much easier. We spread the products in a large amount of hot vegetable oil and cook over medium heat until browned.

Puff pastry without yeast: preparation

Crimean Tatar samsa, Armenian khachapuri, Moldavian verzere, French croissants - all these various pies have one thing in common - the base. There are two types of puff pastry: with and without yeast. In the first case, the pies come out tender and soft. And products on yeast-free puff pastry are appetizingly crispy, airy. We will describe both recipes, and the choice is yours. First, let's look at how to make yeast-free puff pastry for pies with cabbage. Why did we choose this filling? Tender, slightly moist cabbage with an egg will harmonize well with crispy dough. But you just as wellyou can cook puffs with apples, minced meat and other fillings. Sift 0.5 kg of flour into a wide bowl. We form a hill, on the top of which we make a recess with our finger. Dissolve a teaspoon of s alt in a glass of water (250 milliliters).

Kneading puff pastry without yeast

Pour water into the “crater” of the flour slide and knead the puff pastry for pies without eggs. In the process of kneading, add flour from the periphery of the flour slide to the middle. When the dough is kneaded, let it rest for half an hour. While you can do the stuffing. Melt 100 g of butter, roll out the dough into a not very thin layer. Let's smear its surface with melted butter, roll it into a roll, cut it into several parts, twist it a little in our hands. Put the pieces of dough in the freezer for about an hour. We take out one sausage, cut it into several parts, roll out cakes from each. We spread the filling - stewed cabbage mixed with a boiled egg, carefully fasten the ends of the cake. We spread the pies on a baking sheet lined with parchment, coat the top with a beaten raw egg. Bake for about 40 minutes at 200 degrees.

Puff pastry with yeast. Preparing the dough

To make the base airy, you need to “fluff it up”. And best of all, bread yeast copes with this task. Due to the rapid reproduction of organisms, the dough grows and increases in volume. How to make airy yeast dough for pies? The first step is to awaken the bacteria from "hibernation" and force them to multiply, and for this you need to create favorable conditions for them. Pour into a bowla glass of warm milk, dilute in it 2 tablespoons of sugar and a pinch of s alt. The temperature of the environment in which the bacteria will wake up most quickly should not be lower than +30 and not higher than +38 degrees. We only need a teaspoon of dry yeast to get a large amount of pie dough. Sift 250 grams of flour into a bowl. We stir. We cover the bowl with a towel, and put the container in a warm place away from drafts. After half an hour, we drop in and check the result of yeast activity. If everything went well and the bacteria became active, we will see that the dough has increased in volume, and bubbles have appeared on its surface.

Puff pastry with yeast. Kneading and baking products

To turn the dough into an airy yeast dough for pies, you need to add 45 g of softened butter to it and beat in 2 eggs. We stir everything well and begin to sift the next 250 g of flour (it should take a little more than half a kilo in total). Knead the dough still soft and fluffy. Let it stand warm for 20 minutes. During this time, it will grow even more. Soften (but not on fire) 200 g of butter. We roll the risen dough with dry yeast for pies into a thin layer. Lubricate its entire upper surface with oil (we use everything without residue). Sprinkle the dough with vodka and sprinkle with a little flour. Now we fold the layer, like a fabric, four times. We pinch the edges, roll out into a thin layer again. Sprinkle with flour and fold in quarters again. This operation is repeated four times. After that we sharedough into small "koloboks", wrap each in cling film and put in the freezer. After half an hour, you can start baking pies-puffs. We roll out each piece, put the filling, pinch the edges. We put the products on a baking sheet covered with baking paper. Lubricate the top with shaken yolk. Bake at 220 degrees until done.

Classic Yeast Pie Dough Recipe

As in the previous instructions, we start by heating milk (0.5 l). Dilute it with the same amount of warm boiled water. Dissolve in a mixture of 4 tablespoons of sugar and 1.5 teaspoons of s alt. We will be using fresh yeast in this recipe. For the indicated amount of ingredients, you will need 3/4 of a standard pack. Pour 5 tablespoons of flour, stir. We put the dough in a warm place for 10 minutes. When foam appears, beat in 3 eggs. Sift in advance about 1.5 kg of flour into a separate container, begin to slowly pour it into the dough. When it ceases to be liquid, continue kneading on the table. At the end of the process, add 3 tablespoons of vegetable oil. Knead and leave the "bun" for an hour in a warm place. During this time, the yeast dough for pies should increase significantly in volume. We knead it again and set it aside this time for 20 minutes. Then we roll out, form pies with filling, put them on a baking sheet. We leave again. Products will increase slightly in size. Now they can be baked. We put in the oven, heated to 200 degrees, the pastries will be ready in a quarterhours.

Fried yeast dough products

Delicious pies can also be cooked in a frying pan. Some love them even more than baked ones. Only the dough for pies should be done a little differently. All ingredients should be at room temperature and milk should be warm. We make a dough based on a pack of dry yeast (10 g). Add 5 tablespoons of milk and one tablespoon of sugar to the powder. After a quarter of an hour, mix an egg, 100 g of sour cream, 50 ml of vegetable oil in a bowl. Add a spoonful of sugar and a pinch of s alt. Pour a glass of warm milk and the approached dough. Sift the flour directly into the bowl. It can take from 500 to 600 g. We put the dough on dry yeast for pies for an hour in heat. Then we sculpt products. Fry them in a large amount of hot vegetable oil over medium heat on both sides. Put the finished pies on a paper towel to eliminate excess fat.