To pamper your family with delicious homemade pies, you don’t have to spend hours at the stove. With the right approach, the process of preparing them takes very little time and effort. Especially if a simple dough for fried kefir pies is used as the base.

Modern chefs know several ways to prepare kefir dough. It goes well with almost any filling, which is why it is very popular among domestic housewives. It is kneaded with kefir with the addition of flour and other ingredients provided for in the recipe. It often contains eggs, sour cream, mayonnaise, lean or butter. For splendor, soda is usually added to it, quenched with vinegar or lemon juice.

If the recipe for kefir dough for pies (fried) calls for the use of yeast, then they are not first diluted in liquid, but simply mixed with the rest of the ingredients.

Classic version

This technology involves the use of an extremely simple set of ingredients, most of which are always available in every kitchen. The good thing about it is that it doesn't take much time. Therefore, you can start frying the pies immediately after finishing kneading the dough. This time you will need:

• 200 ml kefir;
• 450 g flour;
• 30 ml vegetable oil.

To knead airy and incredible delicious dough on kefir for fried pies, additionally prepare half a teaspoon of table salt and soda.

Process description

In one vessel combine kefir, preheated to room temperature, And baking soda. All this is left for ten minutes. Then salt, vegetable oil and flour sifted twice through a fine sieve are sent into the same container. Knead the dough for fried kefir pies until it becomes elastic.

After this, it is transferred to a work surface, divided into pieces, stuffed and sent to the frying pan. It is often used as a filler for such products. mashed potatoes or sauerkraut.

Option with sour cream

This recipe produces very light and tender baked goods that retain their original freshness and softness for a long time. To prepare fluffy fried kefir pies from air test, you should stock up on all the required ingredients in advance. In this case, your kitchen should have:

• A teaspoon of salt.
• 250 grams of 3.2% kefir.
• A couple of tablespoons of sour cream.
• 400 grams of flour.
• A tablespoon of sugar and vegetable oil.
• Egg yolk.
• Half a teaspoon of soda.

To prepare the right dough for fried kefir pies, you need to know a few secrets. Firstly, you cannot add a whole egg to it. For these purposes, you need to use only the yolk. Protein can make the dough heavier, so during the frying process it simply hardens. The soda must be fresh. But it’s better to take aged kefir (it may be 5-10 days expired).

Sequencing

Since aged kefir has a non-uniform structure, it is first mixed with a whisk until smooth and only then heated over low heat to 36 degrees. Then it is combined with sour cream and egg yolk. Everything is salted and sweetened.

Vegetable oil is poured into the resulting mass and sifted flour and soda are added little by little. Mix everything vigorously, cover plastic film and leave at room temperature for a quarter of an hour. This is necessary so that the soda has time to react with kefir. Thanks to this, its taste will not be felt in the finished products. Then the dough is placed on a work surface lightly dusted with flour, kneaded and formed into pies. Potatoes with mushrooms are usually used as a filling.

Option with yeast

This recipe produces a very fluffy and soft kefir dough for fried pies. You will learn how to prepare it a little later, but for now let’s figure out what products are needed for these purposes. In this case, you should have at hand:

• 200 milliliters of kefir.
• 650 grams of wheat flour.
• 50 milliliters of milk.
• 60 grams of sugar.
• Half a teaspoon of salt.
• 75 grams of creamy margarine.
• A pair of chicken eggs.
• 30 grams of dry instant yeast.

Cooking algorithm

To knead yeast dough with kefir for fried pies, you need to make dough. To prepare it, pour milk into a deep saucepan, spread margarine and place it all on the stove. The slightly warmed, but not hot, liquid is combined with the yeast and left in a warm place.

While the dough is rising, you can work on the rest of the products. Kefir is poured into a deep bowl and sugar, salt and beaten eggs are added to it. All this is lightly whisked until foam appears and the smallest grains are completely dissolved.

The infused yeast is added to the resulting liquid and the pre-sifted flour begins to be added little by little. Ready dough for fried kefir pies, place in a large bowl, lightly greased with vegetable oil, cover with a clean linen napkin and put away warm place where there are no drafts. After about two hours it can be used for its intended purpose.

Option with eggs

This technology produces a very soft and fluffy dough. The pies made from it will be incredibly aromatic and tasty. To pamper your loved ones with such a treat, stock up on all the required ingredients in advance. In this case you will need:

• 200 milliliters of kefir.
• A teaspoon of sugar, table vinegar and salt.
• A pair of chicken eggs.
• Half a teaspoon of baking soda.
• 550 grams of high-grade wheat flour.
• 5 tablespoons of vegetable oil.

Cooking technology

Pour twice-sifted flour into a deep, dry bowl and put it aside. In another bowl, beat the eggs. When foam appears on them, add kefir, vegetable oil, table salt and granulated sugar. Add the prepared flour little by little to the resulting liquid and knead well.

The resulting dense dough that does not stick to your palms is placed in a clean and dry bowl, covered with a towel and left for a short time at room temperature. After about fifteen minutes it can be used for its intended purpose.

Delicate yeast dough

Pies made from this base have a light and airy structure. They can be made with almost any filling. To knead the dough, stock up on all the required products in advance. In this situation, you should have at hand:

• 300 milliliters of kefir.
• A pair of chicken eggs.
• 150 milliliters of vegetable oil.
• 10 grams of instant yeast.
• 100 milliliters of milk.
• 550 grams of white wheat flour.
• One and a half teaspoons of sugar and salt.

Sugar and dry yeast are added to preheated milk. Mix everything well and place in a warm place where there are no drafts. When the dough rises, you can proceed to the next stage.

Kefir is combined with vegetable oil and slightly heated on the stove or in the microwave. Then they drive it in raw eggs and pour out the dough. Salt and pre-sifted flour are added to the resulting mass. Knead everything vigorously, cover with a clean linen towel and leave warm. No earlier than thirty minutes later, the risen dough is kneaded and used for its intended purpose. It can be filled with jam, fruit, mashed potatoes, minced meat or stewed cabbage.

Unleavened quick dough with kefir

Fried pies, the recipe for which will probably end up in the pages of your home cookbook, turn out very tasty and soft. They are prepared using very simple technology from readily available budget ingredients. They can be made not only with sweet, but also with savory fillings. In order to knead unleavened dough, you will need:

• A liter of medium fat kefir.
• About a kilogram of wheat flour.
• A couple of teaspoons of soda.

About an hour before the start of the process, kefir is removed from the refrigerator and kept at room temperature. When it is warm enough, you can start preparing the dough.

Warm kefir is combined in one bowl with baking soda, stirred and left for three minutes. Then salt is added there, and if the pies have a sweet filling, then half a tablespoon of sugar. After this, they begin to gradually add pre-sifted white wheat flour into the resulting liquid. Knead everything well until a slightly sticky dough forms. Immediately after this you can begin to form the pies.

It just so happens that I don’t cook pies often. But these thin fried pies with potatoes and dill on kefir I will definitely make them again, I really liked them. IN this recipe used very successfully kefir dough for fried pies, which is easy to prepare and easy to work with.

If you think that making fried pies will take you a lot of time, then I will disappoint you. This is wrong. Kefir dough for fried pies is prepared in literally five minutes, and I’m not exaggerating. This is not a yeast dough that needs time to rise. The filling for today's fried pies is potatoes with dill. From time to time, a decent portion of mashed potatoes remains from yesterday's dinner, and here it is, my dear, and will serve as a filling for fried pies. And to make fried pies with kefir potatoes even tastier, add fresh dill to the mashed potatoes; it goes very well with potatoes. If dill is not your option, then you can add potatoes fried onions or finely chopped fried lard. You can also mix mashed potatoes with pre-fried minced meat. There are a great many options for such fillings, I have listed only a few of them that came to mind first.

To serve these thin fried pies with kefir potatoes, stock up on sour cream. It will replace your sauce and make these fried pies even tastier. Another idea is to make a double batch of pies and freeze some of them. And when you miss this dish again, just fry the pies without even defrosting them first. This is very convenient and practical in case of time shortage.

Cooking time: 45 minutes

Ingredients:

• 250 ml kefir
• 1 egg
• 1 tsp baking powder (without slide)
• 1 tsp salt (without slide) + 0.5 tsp. salt
• 0.4 tsp ground black pepper
• 2 tbsp. sunflower oil + 50 ml for frying
• 350 g flour
• 350 g mashed potatoes
• fresh dill

Recipe for potato pies with kefir

Mix 250 ml of kefir with one egg, a teaspoon of salt and a teaspoon of baking powder. Level teaspoons. Also add two tablespoons of sunflower oil to the kefir.

In total we need to add 350 g of flour, but we will add it in parts. First add half the flour, mix everything with a spoon or fork. Then add another part of the flour and leave about 50 g of flour unused. We'll need it a little later. Knead the dough with hands greased with sunflower oil. It will turn out very soft and tender. The dough may be slightly sticky to your hands and surface, but that's okay.

The kefir dough for fried pies is ready. Let's cover it cling film, which will protect the dough from chapping, and let’s move on to preparing the filling for pies with potatoes.

I have 350 g of mashed potatoes. This is exactly how many potatoes are needed to make fried pies from the resulting amount of dough. Add salt, pepper and finely chopped dill to the potatoes. Mix the filling thoroughly.

Let's get back to the test. Sprinkle the work surface thoroughly with flour (this is where we will need the remaining 50 g of flour) and roll out about half of the dough (it is more convenient to work with parts rather than all the dough at once). The thickness of the rolled layer is 5 mm. Using a mug, cut out circles from the rolled out dough.

Visually divide the circles into two parts. Place the filling on one part. I measured out the filling with a dessert spoon (I took the filling with a small heap).

Cover the filled circles with the remaining circles and pinch the edges of the pies tightly. Thus, we got some circles with filling, which so far bear little resemblance to pies.

Now we form pies from these indistinct circles with filling. This is done literally with one movement of the rolling pin. Lightly pressing the pie, we go over it with a rolling pin from bottom to top, once is enough. It turns out to be such a neat oblong-shaped pie.

And don't forget that we still have dough left. We add scraps from the first rolling to it and continue the process.

I got exactly 13 pies. All neat and identical, and without much effort on my part.

Heat in a frying pan sunflower oil, approximately 50 ml, and fry the pies in batches of 3-4 pieces until golden brown on both sides. Approximate frying time is 2.5-3 minutes on each side.

Pies made with kefir and soda (without yeast) do not always turn out as soft, airy as fluff, and fluffy as we would like. Especially if they are fried in a frying pan. Sometimes they taste like soda, don’t bake well, or don’t rise and remain flat. So what is the secret of delicious kefir pies? To prepare the perfect pie dough, you need to know 3 tricks: what kind of kefir is better to take and what to add to it so that the dough does not tear when modeling, and also when to put soda.

The secrets of delicious and airy kefir pies

1. Do not take it under any circumstances low-fat kefir, otherwise the pies will turn out flat and will not rise. Kefir should be of maximum fat content, it is advisable to mix it with sour cream - the dough will remain moist for a long time and will not dry out.

1. It is better to take not fresh kefir, but “old” one, almost expired - the older it is, the stronger it is, it contains a lot of lactic acid bacteria, and a large amount of acid guarantees an active reaction with soda. Combining with an acidic environment, soda forms millions of bubbles, which will raise the dough and bake, making the pies fluffy and airy.

1. To prevent the dough from tearing when modeling, you need to add vegetable oil directly to it. It contains linolenic acid, which literally “glues” flour cells together.

1. A very important point - how to make sure that the pies do not give off the taste of soda, and so that the soda quickly and effectively raises the dough? Baking soda is added to the dough to loosen it and is self-quenched with kefir. The main thing is to correctly introduce it into the dough. You shouldn’t add it directly to kefir, since all the carbon dioxide will end up in the air, but not in the dough. Add soda when the dough already contains half the flour. In this case, it will react with kefir and immediately begin to raise the flour.

Kefir dough for pies has a neutral taste, so it is suitable for both salty and sweet fillings. Having certain skills, working with it is not difficult, and the second or third time, sculpting will only take 5-10 minutes. The result is always excellent - the pies are airy, like fluff, large and fluffy, and remain soft on the second day after cooking.

Ingredients

• 3.2% kefir 250 ml
• 20% sour cream 2 tbsp. l.
• yolk 1 pc.
• salt 1 tsp.
• sugar 1 tbsp. l.
• flour 400 g
• soda 0.5 tsp.
• sunflower oil in dough 1 tbsp. l.
• sunflower oil for frying 150 ml

How to make kefir pies

1. Shake the kefir well so that there are no lumps, pour it into a saucepan and mix with rich sour cream. Heat the mixture over low heat for 2-3 minutes to 30 °C - in the warmth, lactic acid bacteria become more active and better quench the soda so that its taste is not felt in the pies.
2. 
   Remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, and the yolk, previously shaken with a fork. Mix everything with a whisk.
3. 
   Then add half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour.
4. 
   Dip your hands into vegetable oil and gather the sticky dough into a bun. Transfer it to a board sprinkled with flour and knead.
5. 
   Grease a bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). Cover the bowl with cling film and leave at room temperature for 15 minutes - during this time the soda will have time to react and the pies will not have an unpleasant aftertaste.
6. 
   Lubricate the work surface with a small amount vegetable oil. Dip your hands into the oil and, squeezing the dough between your thumb and forefinger, form it into balls the size of a chicken egg. Yield 11 pieces.
7. 
   We stretch the dough balls with our fingers, forming flat cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges a little thinner. (It is convenient to work on a silicone mat or on a board sprinkled with flour.)
8. 
   Place the filling inside the cakes and form pies. We press them lightly so that the height is no more than 1 centimeter. The filling can be sweet or salty (I used potatoes with a dressing of fried onions and chopped green dill).
9. 
   We heat refined vegetable oil for frying - you need to take enough of it so that it reaches the middle of the dough products (approximately 150-170 ml). Place the pies in the pan, seam side down.
10. 
    Fry for approximately 3-4 minutes on each side until browned. It is better to take a frying pan with a thick bottom; it does not need to be covered with a lid; the heat should be moderate so that the pies do not burn, but are well baked.
11. 
    Place the finished pies on their side in a plate with paper towel so that all excess fat is removed.

Serve the dish warm or cold. Ruddy and fluffy kefir pies bake perfectly, very soft and tasty.

Fried kefir dough pies

I’ll tell you the secret of quick and tasty pies: without yeast dough on kefir and stuffed with mashed potatoes and fried onions. With all my love for yeast baking, I have to give this recipe its due - the pies are very fluffy, airy, and very easy to prepare. By adding soda, the dough rises well and is fried, the crust is thin and crispy. The proportions are correct; I have already made kefir pies fried in a frying pan several times. Recipe with photos and details step by step description will be a hint for those who are preparing them for the first time.

I made fried kefir dough pies with potato filling. You can choose another one to suit your taste. The main thing in this recipe is to learn how to prepare the dough with kefir without yeast, and the filling can be changed.

Here are some options:

Ingredients

To prepare delicious fried kefir pies you will need:

• wheat flour – 400-420 g;
• granulated sugar – 1 tbsp. l;
• salt – 1 tsp;
• soda – 1 tsp;
• vinegar - 1 tbsp. l (optional);
• egg – 1 pc;
• warm kefir 1% fat – 250 ml;
• sunflower oil – 150 ml. for frying + 1 tbsp. l. into the dough.

• mashed potatoes or boil 10-12 potatoes;
• onion – 3 heads;
• dill - a bunch;
• salt - to taste;
• sunflower oil – 5 tbsp. l;
• pepper or other spices – 0.5-1 tsp.

How to cook kefir pies in a frying pan. Recipe

I start by kneading the dough, and while it rests, I’ll make the filling. I add salt and sugar to the egg. I beat with a whisk until foamy.

Kefir is suitable for any fat content, I usually use 1%, low-fat. I heat it in a bowl warmer than room temperature and combine it with the egg mixture.

Advice.Keep the heat low and stir the kefir while heating. Left unattended, it can curl up near the walls or stick to the bottom.

I sift through half the flour. At this stage there is no need to make a thick mass. First I'll add the baking soda, then the rest of the flour bit by bit.

I add soda along with the flour. I always extinguish it with vinegar, but I know that many people simply pour kefir on it, it is extinguished with acid. Do as you please.

I mix the flour with the egg-kefir mixture, knead the lumps and leave for five to ten minutes.

I add a spoonful of vegetable oil to make kneading easier. Or you can add oil when you start kneading the dough.

I sift the remaining flour and add it in parts. As I already wrote, the proportions are tested, but the flour is different, it may take a little more or less. In order not to clog the dough with excess flour, I advise you to add it in portions until the mass becomes viscous and sticky.

I place the loose lump on a board, dusting it with flour. You don’t need to knead for a long time, after a few minutes the dough will become homogeneous, plastic, but will remain sticky (not liquid, but sticky, very soft).

I roll it into a bun and sprinkle it lightly with flour. Once again, don’t add too much flour. The dough remains soft after kneading and spreads slightly when pressed.

To make the gluten develop and make it easier to make pies, I leave the dough to rest for half an hour in a bowl. Be sure to cover with a lid or thick towel.

While the bun is resting, I prepare the filling. If you don’t have boiled potatoes, peel the tubers and let them cook. We had mashed potatoes left over from dinner, so the question of what to fry the pies with went away. All that remains is to flavor the potatoes with tasty additives. I decided to add fried onions, fresh herbs and spices. Finely chop the onion and pour it into boiling sunflower oil.

Fry over fairly high heat until browned. Adjust the degree of frying of the onions to your taste. Not everyone likes onions fried until crispy, but not everyone likes soft ones either. I cooked until golden brown, leaving the cubes soft.

I added mashed potatoes to the fried onions. Warmed it up, salted it.

Stir again, break up any lumps and remove the pan from the heat. The filling should cool and become homogeneous.

Now the dough is ripe. It is slightly viscous and sticky to the touch. I lubricate my hands with oil, otherwise it gets very sticky. I divide it into pieces of the same size, I got 12 pieces.

I flatten them one by one into flat cakes with a diameter of 7-8 cm. The first time I made the pies large, they expanded even more during frying, and they turned out to be the size of my palm. Large in general. One seems to have eaten little, but two have already eaten a lot. This time I did less.

Advice.Before cutting the pies, grease the work surface with oil. Flour is not suitable; it will burn when frying.

Place a tablespoon of filling in the center. Important point: the dough, although soft, is not as elastic as with yeast. Leave enough free space to easily join the edges.

It is more convenient to fry kefir dough pies in a frying pan with not very high sides. In such a way that you can pour a layer of oil 2.5-3 cm high and still have some room left. I heat the oil and throw in a small piece of dough. As soon as large and small bubbles appear around it, it means the oil is well heated and it’s time to fry the pies. I leave enough space between the pieces so that there is boiling oil around and the pies are evenly covered with a golden brown crust. I place it seam side down.

After three to four minutes the bottom will be toasted. I turn it over to the other side. I fry for another three to five minutes, depending on the temperature and size of the pies.

After removing the pies from the pan, I transfer them to a plate lined with a paper towel to absorb fat. Then I put it in a saucepan.

Look how rosy-cheeked these beauties turned out! Thin dough in bubbles, a lot delicious filling– it’s no surprise that kefir pies fried in a frying pan have become one of our favorite recipes. Get ready too, friends! If you have any questions, ask, I will definitely answer everyone. Your Plyushkin.

Fried kefir pies always turn out tender and tasty. It should be noted that this base is quite popular among those who really appreciate and love home-made fast food. After all, kefir dough is made quite quickly and easily. With it, there is no need to wait several hours for the base to rise. In addition, kefir should not be subjected to long-term heat treatment (for example, in the oven). So, you only need a few minutes to prepare them.

Step-by-step recipe for fried kefir pies

There are several options for preparing kefir base for homemade pies. We will present you the simplest and most affordable of them.

So, we need:

• fresh kefir with a fat content of 2.5% - exactly 2 cups;
• fine granulated sugar - a small spoon;
• fresh egg - 1 pc.
• sifted flour - as much as the dough absorbs.

Kneading the base

Fried kefir pies made according to the presented recipe turn out very soft and tasty. After all the ingredients have been purchased, you can safely start kneading the dough. To do this, you need to pour the fermented milk drink into a metal container and then heat it a little over the fire. Next, add table soda to fresh kefir and stir with a spoon so that it is well quenched.

After the fermented milk drink foams, add salt, granulated sugar and break a fresh egg. After mixing the ingredients, you need to add sifted flour to them and replace the thick dough. The kefir base should be of such a consistency that it does not stick to your hands.

Product formation

Fried kefir pies can be made with absolutely any filling. For example, we decided to cook them with green onions and eggs.

After the filling has been processed, you should begin to form the pies. To do this, you need to pinch off a piece of kefir dough and roll it into a flat cake with a diameter of up to 8 centimeters. Next, you need to place a large full spoon of filling in the middle of the product, and then firmly pinch the edges of the base.

Frying process

Kefir pies fried with eggs and green onions turn out very tasty. To cook them, you need to pour vegetable fat into a frying pan and heat it very hot. Next, you need to place the previously formed products one by one into the boiling oil. They should be fried on both sides until reddened.

We present it correctly to guests

As you can see, the one presented on kefir does not require large quantity products, and also does not take much time. After all the products are browned, they must be removed from the oil, placed on a plate, and then immediately presented to friends along with sweet tea.

Cooking fried pies at home

Kefir dough can be thick or liquid. We described above how to do the first option. As for the second, we decided to describe it right now.

So, we need:

• fresh kefir with a fat content of 2.5% - exactly 2 cups;
• refined oil - used for frying;
• table soda - ½ small spoon;
• sea ​​salt - use to taste;
• fresh egg - 2 pcs.
• sifted flour - 1.5-2 cups.

Making the base

These fried kefir pies turn out to be very tender and soft. This is due to the fact that the products are prepared on the basis batter. We’ll tell you exactly how to knead it right now.

So, fresh kefir should be poured into a metal container and heated a little. After this, you need to add table soda to it and, intensively mixing the ingredients, achieve foaming of the milk drink. Next, you need to beat fresh eggs in a separate bowl. Finally, they should be added to kefir along with After mixing the components until smooth, you need to gradually add sifted flour to them. This product must be added until the base becomes viscous (as for pancakes).

Forming and frying products

Delicious fried kefir pies should be made with cabbage or meat filling. To do this, you need to heat the oil in a frying pan and then add the liquid base. The filling must be immediately placed on the resulting cake. After this, it should be covered with another large spoon of dough and cooked until the bottom of the pies is browned. After some time, the product must be turned over with a spatula and heat treatment continued in the same way.

After both sides of the pies are browned, remove them from the pan and place on a plate. Subsequently, the next batch of products should be placed in the frying pan, forming them in a similar way.

Serve it right for lunch

After frying all the pies made on a liquid kefir base, they can be safely presented for dinner. It is recommended to do this while hot. In addition to such products, you can serve some sauce, as well as sweet and strong tea.

Let's sum it up

As you can see, making pies with kefir dough is not as difficult as it seems. It should also be noted that they can be done with absolutely with different fillings. So, homemade pies turn out very tasty together with mashed potatoes, liver, as well as rice and minced meat. You can try all the products presented only if you use the recipes presented above. Enjoy your meal!