Pies "Village"

Pies "Village"

Category: Bakery products

Ingredients
Kefir	500 ml
Margarine	100 g
Eggs	2 pcs
Dry yeast	9 g
Salt	1 tsp
Sugar	2 tbsp. l
Flour	900 g
Vegetable oil for cutting dough (I have sunflower oil) and for frying pies (I have corn oil).

Cooking method

• We knead the dough in a convenient way for you - manually, in a CP, with a blender or a kneader.

• Warm the kefir slightly in the microwave and mix with soft margarine. I made it easier - I slightly melted the margarine in the microwave. And I mixed warm margarine with kefir from the refrigerator. The temperature has equilibrated.

• Stir warm kefir with salt, sugar and add dry yeast. Set aside for 10 minutes.

• At this time, sift, weigh the required amount of flour.

• Drive eggs into the batter and stir well.

• We begin to gradually introduce flour and knead the dough. The dough should be soft, but not sticky, pliable in processing.

• At the end of the batch, you can add a couple of st. l of vegetable oil to collect all the flour from the walls of the bowl and form a beautiful bun. But you can just grease the bun with oil, cover the bowl with a lid or cloth and set aside for 30 minutes.

• Let's prepare the desired filling. I have a filling of fried cabbage with onions, dill, tomato, caraway seeds, salt and pepper. I was frying fresh cabbage (sauerkraut had not yet fermented), so I added a frozen cube for acid. paste. But more often I make cabbage filling by frying fresh cabbage and sauerkraut in half.
• I didn't have enough cabbage filling, and I fried some of the pies with curd filling.

• ,	Divide the dough into small lumps and roll in the correct balls with an oily hand. The size depends on your preference. I don't like big bast shoes, so I make small pies.

• I make pies and fry at the same time. Having made a small scratch, I immediately begin to fry in well-heated corn oil (or, in extreme cases, a mixture of corn and sunflower oil)

• I spread the fried pies on several layers of paper towels to remove excess fat.

• Pies with cabbage
• 
• 
• Pies with cottage cheese
• 
• Rustic pies are ready! Bon Appetit everyone!

Note

I am the first for your pies! Not much, but I took one away. Nelechka,

Nel, well, I just teased with pies, I also want to now.
I'll put it in your bookmarks, I want to try this dough.
Thanks for the recipe!

Personally, when I fry pies, I do not regret butter! They float in oil instead of lying on the bottom of the pan and fried like pancakes or cutlets. I pour butter more than half the height of the pies themselves. During the frying process, they swell and bubble. and they are obtained without white barrels, and all smooth, ruddy, as before, were sold in kiosks near the metro. The favorite filling in such pies in my family is potatoes with fried onions, liver, potatoes with mushrooms, and for sweet stuffing of dried apricots, apricot jam, apples. I liked the recipe for the pastry dough, I will try to make it next weekend. THANK YOU! And the name of the pies is cool! This is exactly how they are baked in the village!

[Tatyana]

Tatyana, Evgeniya, Tamara, thanks for stopping by Temka and appreciating my pies! Try this dough, you may also like it. We really enjoyed. My usual dough for fried pies on water. But I tried it on kefir and did not regret it.
garvich, Tamara, I perfectly understand that real village, and shop pies are fried in a large amount of oil. Since childhood, it has been in the minds of us, kids, looking into the windows of a coffee shop, and there butter gurgles in large frying pans and pies float. But I think frying pies like that is not only not economical for the wallet.

It’s not a pity to pour the purchased bottle of oil into the frying pan, it’s a pity to pour it down the drain. After all, I will not reuse it anywhere, as they do in canteens.

But it is also dangerous to health. Yes, beautiful! I do not argue! When the pie

swell and bubble. and are obtained without white barrels, and all are smooth, ruddy

But at our age, excess oil is deposited not only on the waist, but also on the vessels. Therefore, I do not pursue such beauty, but I think more about health. After all, a fried pie does not bring much benefit, but I really want it, at least occasionally ... that's why I use paper towels to filter out the excess fat at least a little.
And when I sculpt pies with potato filling, and just before putting them in the pan, I always press firmly with my palm, and make them flat. Then they are better fried, and without the white barrels. But this is only with potato filling, or with liver. And pies with cabbage should be chubby. But this is my opinion, my lessons from mommy.

[Nelechka]

Nelechka, thanks for the pies! Ruddy, beautiful, and already drooling!

[nila]

nila, Nelechka, such delicious, fluffy, and even pies with different fillings! I love these very much, but for health reasons neither me nor my husband are allowed such. At least I will admire them. Maybe I'll bake my grandchildren in the summer.

Nelechka, I'm also in line for your pies! They are so appetizing and tasty!

I start to fry in well-heated corn oil (or at least a mixture of corn and sunflower oil)

Nelechka, why exactly in corn?
Nelechka, thanks for the recipe! I will definitely cook it.

Nilochka, I looked at your pies, and they look exactly like my mom did. I read the recipe, not such pies, my mother cooked from ordinary yeast dough in milk. But similar, "damn it." Tell me, do you cover with a lid when you fry?
Thanks for the recipe and visual enjoyment!

[Tatka1]

Tatka1, Tanya, thank you for the praise!
francevna, Allochka, it's a pity that you can't please your husband, and yourself too! My husband and I would also not want such a pie, but occasionally I do it. We eat a little, and give the rest to my daughter or freeze.
Gaby, Vukulechka, I'm glad that with her pies I reminded you of your mommy. But my dough is familiar, this is also a yeast dough on water, but lately I have made dough from our forum member Maroshka more often. There on the water with milk. And this recipe came by mailing long ago, there was kefir at home, which had to be attached. So I decided to try it. I liked the dough, now I will make such pies too.
No, I never use a lid. I sculpt and fry immediately, by conveyor, so an eye and an eye are needed. The lid is in my way!
Rituslya, Ritusya, I fry fish, pies, pancakes in corn oil. I buy it especially for these purposes. Firstly, I like the roast, which is brighter, more beautiful, and ruddy.
Then corn oil does not foam when frying, does not burn, therefore does not emit smoke containing carcinogens. In a frying pan, it does not fade as much as a sunflower, and in the kitchen it does not smell so much after frying.
And most importantly, it is more useful in many respects than sunflower. Only the content of vitamin E is 2 times more than even in olive. Even for diabetes, corn oil is recommended by doctors.

We eat a little, and give the rest to my daughter or freeze.

Not a little, but are you freezing already fried or just stuck together?

I remember my grandmother, when she was frying pies, added beef fat to vegetable oil so that the pies would not burn. But this was even when it was impossible to buy refined oil, everything was fried in the fragrant bazaar.

[Rick]

Rick, Zhenya! I freeze ready-made, fried ones. Then, when necessary, I take out a couple of pieces, as much as we eat, and defrost them in the micron.
SveKoshaI have never liked beef tallow. It freezes on my lips. And I didn't even try to fry the pies on it. It's easier for me to buy corn oil, although there was a problem with it before.It was in recent years that we have it on sale freely.

But at our age, excess oil is deposited not only on the waist, but also on the vessels.

There is no cholesterol in vegetable oil, there is nothing to be deposited in the vessels, and the waist will not suffer. But carbohydrates can make 90-120-150.