It’s hard to find a housewife who hasn’t spoiled her loved ones and guests with fragrant, fluffy pies at least once in her life. There is an opinion that preparing such a delicacy takes at least several hours, since the dough must rise several times. Perhaps, in the old days, skillful housewives baked pies this way, but the dynamic rhythm of the 21st century dictates new rules. A modern housewife cannot afford to spend the whole day making pies, so excellent recipes for quick pies have appeared, which, as a rule, are prepared with kefir.
Kefir pies - general principles and methods of preparation
Despite the fact that the basis of the pies is kefir, it is not at all necessary that they will all be similar. This delicacy may differ in shape, have different fillings, and be baked in the oven or in a frying pan. When making pies, the flight of imagination can be limitless; the main thing is to take the process seriously, remembering that the dough does not tolerate carelessness. The technology for making kefir pies is quite simple: the ingredients are mixed, the dough is kneaded, then cut into small pieces from which flat cakes are made. The filling (sweet, meat, fish, mushroom, vegetable, etc.) is prepared separately and the filling is wrapped in a flat cake. The pies are ready for a few minutes, then they are fried in a frying pan or in the oven (10 minutes after the start of baking in the oven, the pies should be brushed with beaten egg).
Kefir pies - food preparation
When choosing products to be used when baking pies, it is important that they are fresh; otherwise, if there are no health problems after eating such a dish, the dough will not rise, which means the pies will not turn out airy. You should be careful when choosing flour; it is recommended to give preference to a premium product. The quality of flour is quite easy to determine, you need to throw a pinch into the water, if the white color remains, the product is excellent. Good dry flour does not roll into lumps, but crunches pleasantly between your fingers. Sometimes first grade flour is used to make pies; this is not prohibited, but it is still better to use a higher quality product. As for kefir, there are no special recommendations; you just need to take into account that a product with a high percentage of fat content will make the pies more filling, and in addition, the dough will rise faster. When preparing kefir, it should be at room temperature; it is better not to use it straight from the refrigerator, let it sit for a while. An ingredient such as yeast is very important (if it is included in the recipe); the fresher the product, the better.
Quick liver pies with kefir
Pies can be not only a dessert, but a complete snack if they are filled with meat fillings. A wonderful taste is obtained by wrapping liver fried with onions in dough. We offer a recipe for an excellent dish.
Ingredients
For the test:
— ½ liter of kefir or sour homemade milk;
- 1 egg;
- ½ kilogram of flour;
- 2 teaspoons of salt;
- 2 tablespoons of vegetable oil or melted margarine;
- 1 level teaspoon of soda.
For filling:
- 1 kilogram of pork liver;
- 3 onions;
- 300 grams of fresh lard;
- black pepper;
- 1 bay leaf;
- salt.
Cooking method
Pour kefir into a container, add soda (do not extinguish), egg, salt, oil, stir everything thoroughly. Slowly add flour, it shouldn’t stick too tightly to your hands, but it shouldn’t turn out too stiff either, otherwise it won’t fit well.
We wash the liver, cut it into pieces, boil (during the cooking process, add bay leaf, allspice and salt). The finished liver should be passed through a meat grinder, and the same should be done with lard (the procedure can be repeated twice). If there are mushrooms, they will add a more flavorful flavor to the filling. You can add boiled grated potatoes. When the dough and filling are ready, combine the two components. Fry the pies in vegetable oil in a frying pan.
Kefir pies with rice and egg
Rice and eggs are a traditional filling for pies, but this does not detract from its merits. Delight your household with a tasty and nutritious dish.
Ingredients
For the test:
- 400 grams of flour;
- 300 milliliters of kefir;
- 50 milliliters of sour cream;
- 3 tablespoons of vegetable oil;
- 1 teaspoon of soda;
- 2 teaspoons of sugar;
- 1 teaspoon of salt.
For filling:
- 4 eggs;
- 100 grams of rice;
- 1 onion;
- a few green onions;
- 2 teaspoons ground black pepper.
Cooking method
Add salt, soda (slaked with vinegar), and sugar to the flour. Make a well in the flour, add kefir, butter and sour cream. Mix the dough. After it is ready, cover it with film or a towel and let it stand for half an hour. The onion should be chopped and fried in vegetable oil, the rice should be boiled until half cooked, and the eggs should be hard-boiled. Mix the ingredients (don't forget to chop the eggs finely), add salt and spices. Wrap the filling in the dough and bake the pies in a frying pan.
Kefir pies made from puffed yeast dough
Yeast pies are especially fluffy and aromatic. We offer a simple recipe for this dish.
Ingredients:
- 1 glass of kefir;
- 1 packet of dry yeast;
- ½ cup vegetable oil;
- 3 cups flour;
- 1 teaspoon of salt;
- 1 teaspoon of sugar;
— 1 egg (for greasing);
- jam or jam.
Cooking method
Kefir and vegetable oil should be mixed and heated a little, add salt and sugar. Mix the sifted flour with yeast, pour the kefir mixture into it. Knead the dough thoroughly and leave in a warm place for half an hour. The dough should be light and soft. We form the pies, carefully wrapping the jam or jam filling (if the jam is too liquid, you can add a little flour). Place the pies on a baking sheet, seam side up, let rise for 10 minutes, brush with egg and bake in the oven for 20-30 minutes.
— It’s better to place pies in a frying pan with the seam side down, and on a baking sheet with the seam side up.
— It is very important not to brew fresh yeast; it must be stirred in warm water, milk or kefir.
— If only first or second grade flour is available, add a little starch to it before preparing the pies.
— In order for the pies in the oven to turn out smooth and beautiful, the temperature should be raised gradually, while placing the baking sheet in an already heated cabinet.
Homemade pies instantly brighten the mood in the house: everything is filled with warm, affectionate, kind comfort and brings loved ones together better than any TV series. Lush, tender dough and favorite fillings, hot tea or cold milk - and now the pies impatiently leave the meal, leaving an aftertaste of lazy satiety. Yes, and I immediately remember: “They are flying away like hot cakes”!
But not all housewives take up their preparation with ease. Many people are intimidated by yeast dough, and sometimes you don’t want to stretch out the cooking for half a day, waiting for the dough to rise. For such cases, there is an ideal solution - quick kefir pies. The secret is in the kefir dough without yeast, it doesn’t need to rise and rise, just mix simple ingredients in the right proportions, and you can start baking. The pie recipe I offer is tried and true and can be safely added to the list of your favorite recipes.
So, we will prepare a universal yeast-free dough with kefir, with which you can make pies with any fillings - meat, vegetable, sweet. And you can choose any cooking method - fry in oil in a frying pan or bake on a baking sheet in the oven. Both options turn out perfect. Today I fried pies with kefir.
Dough preparation time: no more than 15 minutes / Yield: about 15 pieces. Time for filling: 30-40 minutes
Ingredients
For the test
- kefir 250 ml
- premium wheat flour approximately 3.5 cups
- chicken eggs 2 pcs.
- baking soda 1 tsp.
- vegetable oil in the dough 2 tsp.
- vegetable oil for frying about 100 ml
- granulated sugar 1 tbsp. l.
- salt 1/4-1/3 tsp.
For filling:
- rice 1/3 cup
- minced meat 250 g
- carrots 1 pc.
- leek 2 stalks or leek 1 pc.
- spices, salt
- frying oil
Preparation
First we prepare the filling. Boil the rice in salted water and rinse with cold water.
In a frying pan with the addition of vegetable oil, fry the grated carrots and finely chopped onions or leeks until soft. Add the minced meat to the pan and, stirring constantly with a spatula, fry the mixture until the minced meat is ready, then add salt and pepper.
Add the rice to the fried minced meat and cook together for about 5 minutes.
Prepare kefir dough for pies. First, mix kefir, eggs, salt, sugar, soda, and vegetable oil with a mixer in a deep bowl. And then start adding flour to the mixture.
It is better to add flour to the dough one glass at a time, stirring with a spoon. After mixing in three cups of flour, add the remaining couple of tablespoons, at the same time starting to knead with your hands.
To prevent kefir dough for pies from letting you down, don’t overdo it with flour!
The dough is ready when it stops sticking to your hands. That's it, flour is no longer needed. It is very important not to overdo it with flour; if this happens, the dough will be inelastic, the pies will not turn out fluffy - this is perhaps the only secret to a quick test for kefir pies without yeast.
Modeling and frying pies. So, the dough is ready. It’s very easy to sculpt from it; you don’t need to roll anything out with a rolling pin. It is enough to dust the work surface with flour, and then pinch off small pieces from a large ball of dough with your hands and use your fingers to form a flat cake approximately the size of your palm.
Place about a tablespoon of filling in the middle of the flatbread.
lift the edges of the dough and carefully seal the pie.
Having made 5-6 pies, you can start frying them. Pour oil into a frying pan, heat it, place the pies with the pinch side down. It should be taken into account that when frying, the pies will greatly increase in volume.
Fry the pies in kefir until golden brown on both sides, and then on the sides. Add oil to the pan as needed.
While the first batch is being fried, you can have time to make pies for the second. The pies removed from the pan should cool for a few minutes, after which they can be served.
These are the beautiful golden pies that turned out.
- If not all of the filling is used, then it is quite suitable, for example, for stuffing bell peppers.
- Even cooled kefir pies remain soft and airy.
- And if you decide to bake the pies in the oven, be sure to brush them with egg on top, this will make them even more rosy and beautiful.
- If the meat filling in the pies turns out to be a little dry for your taste, you can additionally serve vegetable or meat broth in portioned bowls.
Bon appetit! I hope this was a useful cooking lesson.
I actually had the filling ready in advance. I fried pies with potatoes, onions and minced meat. I used ready-made mashed potatoes and put the meat raw. Worried that it won't bake while frying the pies? Additionally, brown it in a frying pan in vegetable oil. If you plan to prepare the filling from scratch, place the potatoes on the stove before kneading the dough so that they have time to not only cook, but also cool completely. Salt the potatoes after the water boils. Cook for about 40 minutes. Make a puree by adding some of the remaining cooking liquid to the potatoes. Season with seasonings and salt to taste. Season with butter if desired. Finely chop the onion. Fry until golden brown. Mix with puree and meat. The filling is ready, let it cool and start making pies.
Instead of minced meat, you can add boiled/fried beef or chicken liver, twisted in a meat grinder, to the potatoes. Delicious pies are also made with stewed cabbage, boiled meat, and peas. Also, this kefir dough goes well with sweet fillings - jam/preserves, apple, cherry, apricot.
Sometimes you really want to pamper yourself and your family with delicious homemade cakes. Every good housewife should have several recipes for making dough for pies and pies in her arsenal. The baked goods made with kefir-based pie dough are very tender and aromatic.
Even an inexperienced housewife can not only easily but also quickly prepare yeast dough with kefir. In addition, it can be used both for baking pies or pies, and for pizza, which turns out incredibly tasty from such dough. The baked goods will look very beautiful and appetizing, spreading a simply divine aroma throughout the apartment.
The pies, for the preparation of which any kefir dough recipe will be used, turn out very tender, fluffy, beautiful and rosy. They can not only be baked in the oven, but also fried in a frying pan. This recipe will be a real find for those housewives who know how to work with yeast dough, but it is also suitable for novice cooks who want to master the intricacies of making yeast dough. Cold pies can be easily reheated in the microwave, and the baked goods will become soft again, retaining their delicate taste.
Yeast kefir dough always rises perfectly, and all you have to do is wait until it rises once, and you can prepare a variety of delicious foods. Pies and pies will always be fluffy, one might say airy, and you won’t have to spend too much time or effort on preparing them. You can prepare not only yeast dough, but also yeast-free dough. Each housewife will be able to choose a more suitable option for preparing kefir dough.
Yeast dough with kefir
Ingredients:
2 tsp Sahara,
½ l kefir (can be replaced with sour milk),
2 tbsp. l. sunflower oil,
1 kg. flour,
1 raw egg,
1 pack or 11 g of yeast (dry),
½ tsp salt.
Preparation:
First we make the dough. To do this, dilute yeast in a small amount of warm water. Cover the container with yeast with a clean plastic bag and leave for 10 minutes (the yeast should double in volume).
Take kefir (room temperature) and dissolve sugar and salt in it, add the egg. As soon as the yeast rises, add it to the kefir, stir well and pour in the oil.
Now knead the dough, gradually adding flour in small portions. At this stage of cooking, it is very important to ensure that the flour does not form lumps, otherwise the finished pies will be tasteless. Don't add too much flour, otherwise the dough will be too tough.
Grease a bowl with a small amount of sunflower oil and place the dough in it, and cover with a clean bag on top. To prevent the dough from sticking to the polyethylene, the inside of the bag will also need to be greased with oil, and the risen dough will be easy to separate. And put a terry towel on top of the bag and leave the container with the dough in a warm place, it should fit well.
After about half an hour, the dough will increase several times in volume and literally surprise you with its airy appearance, resembling a lush cloud.
Now we begin to knead the dough, and you can start making pies. If you use this recipe, then you should make small pies, since during frying or baking the dough will still rise.
Pie dough with kefir
Kefir dough has one main advantage - now you don’t have to guess whether it will rise or not, since the dough will definitely rise, because kefir contains unique lactic acid bacteria, which will release carbon dioxide during the fermentation process. In addition, pies made from this dough always turn out porous, tender and incredibly tasty.
Ingredients:
1 tbsp. kefir (fat content 2.5%),
1 tsp salt,
11 g dry yeast,
1 tbsp. l. granulated sugar,
½ tbsp. sunflower oil,
3 tbsp. flour.
Preparation:
First, we take the oil and dilute it with kefir, and then put the mixture on the stove and heat it slightly (preferably in a water bath), gradually add salt, and then sugar.
We take some warm water, in which we dilute literally a few pinches of sugar, and then pour the yeast into the water. Now you need to wait as long as indicated on the yeast package (most often you need to let the yeast brew for 5 to 15 minutes).
The prepared yeast mixture is added to the heated kefir and butter. Now let's start kneading the dough. To make the dough softer and airier, you need to sift the flour in advance and then add it in small portions to the dough, while kneading it well. You need to make sure that no lumps form in the dough.
After the dough is completely ready, form a ball out of it, put it in a bowl, cover the top with cling film and place it in a warm place for half an hour so that it can rise well.
This dough can be used to make pies in a frying pan, pizza, or bake pies in a slow cooker or oven.
Yeast-free pie dough
If you don’t want to bother with yeast, then you should familiarize yourself with the recipe for kefir dough, to which you don’t need to add it. In terms of taste, such dough will be in no way inferior to yeast dough.
Ingredients:
1 tsp salt,
1 tbsp. kefir,
1 tsp soda,
40 ml. sunflower oil,
1 tsp Sahara,
400 g flour.
Preparation:
First, heat the kefir a little in a water bath and mix it with soda, add salt, then sugar, and finally add butter (about 1 tbsp). Mix all the ingredients thoroughly, and you can proceed to the dough kneading procedure.
While kneading the dough, add flour in small portions (it is advisable to sift the flour in advance to make the dough airy and tender). At first, the dough can be kneaded with a kitchen whisk or spoon, but as soon as it becomes difficult to stir, we begin to knead with our hands. However, it is very important to remember not to knead the dough too hard so that it does not become too tight.
After the dough has become elastic and has stopped sticking to the surface of the table and your hands, we form a ball out of it, transfer it to a deep bowl, and cover it with plastic on top. Leave the dough alone for half an hour, after which you can start making pies.
Liquid pie dough with kefir
This dough is prepared very quickly, one might say, instantly. Since very little flour is added in this case, the dough will rise much faster. Pies for which this dough will be used must be baked in muffin tins or deep-fried.
Ingredients:
½ tsp soda,
2 tbsp. flour,
2 eggs,
½ tsp salt,
250 ml. kefir
Preparation:
First, take a deep bowl and beat eggs with salt in it. At this time, slightly heat the kefir in a water bath, then add it to the beaten eggs and mix everything thoroughly.
Now gradually add pre-sifted flour into the mixture (sift the flour together with soda) and knead the batter. If convenient, you can use a spoon to knead, but it is best to grease your hands with a small amount of oil and knead the dough with your hands. Just as in previous recipes, the dough should be placed in a warm place for half an hour and covered with film.
Of course, the liquid dough will not be so easy to work with, so before we start shaping the pies for deep frying, we grease the handles with oil, mold the patty, then wash our hands with water, and again we need to grease them with oil for sculpting the next patty.
The result is very tasty pies, so it's worth putting in a little effort.
Quick kefir dough for pies
This dough is very easy and simple to prepare, and in this case you can use absolutely any filling.
Ingredients:
1 packet of baking powder,
11 g dry yeast,
3 tbsp. kefir,
½ kg flour,
2 eggs,
Salt and sugar - a little, to taste.
Preparation:
Pour kefir into a mug (one glass), then add sugar and pour in yeast - mix everything well. In order for the yeast to start “working” immediately, you need to use kefir at room temperature; it can be slightly warmed up.
Pour two glasses of kefir into a deep bowl, which should also be at room temperature, and then beat in two raw eggs. Add flour and mix everything well - you should get a mass of homogeneous consistency. Next, pour kefir and yeast into the main mass and add baking powder (can be replaced with soda) and knead the dough thoroughly again.
The dough will turn out a little liquid, so continue to gradually add flour and knead the dough. You need to make sure that the dough does not become too elastic, as in this case the pies will not be fluffy and soft.
Place the tender dough in a bowl and leave it in a warm place for half an hour so that it can rise well. While the dough is rising, you can start preparing the delicious filling. 
Liver filling
Ingredients:
1 bay leaf,
300 g fresh lard,
3 onions,
1 kg pork liver,
Salt - a little, to taste.
Ingredients:
First, let's prepare the liver - wash the liver thoroughly and cut it into small pieces, and then boil it. During cooking, add a bay leaf, a couple of allspice peas and salt to the water.
As soon as the liver is cooked, pass it through a meat grinder. We do the same procedure with lard. If desired, you can add some mushrooms to the filling, which will make the pies more aromatic and tasty.
By this time the dough should have risen, so you can start forming the pies. Divide the dough into small pieces, each of which is rolled into a flat cake. Place the filling in the center of the cake and carefully pinch the edges of the pie so that the filling does not fall out during cooking. Fry the formed pies on both sides in a frying pan with hot sunflower oil until an appetizing golden brown crust appears.
Filling with egg and rice
Ingredients:
2 tsp ground black pepper,
2 green onions,
1 onion,
100 g rice,
4 eggs.
Preparation:
First, peel the onion and cut into small cubes, and then lightly fry in a frying pan in sunflower oil. Boil the rice (until half cooked) and eggs in advance. Grind the green onion feathers and mix all the ingredients, add some spices and salt. We wrap the filling in dough and bake the formed pies in a frying pan in sunflower oil.
Useful tips from professional chefs
If you follow the recipes exactly, then there should be no problems preparing kefir dough for pies, but you should still take into account the advice of professional chefs:
In the case when the pies are baked in the oven, they should be placed on a baking sheet with the seam up, and in a frying pan - with the seam down;
In order for the pies baked in the oven to turn out nice and even, you need to gradually increase the temperature. It is also worth remembering that the baking sheet with pies must be placed in an already preheated oven;
If 1st or 2nd grade flour is used for pies, then you need to add a little starch to it before starting to prepare the pies. It is best to use extra-grade flour;
For inexperienced cooks, it is best to use dry yeast, since it is very difficult to “work” with fresh yeast. But if you do use fresh yeast, it is important to ensure that it does not brew, so you need to gradually stir it in warm water (kefir or milk);
Before you start preparing the pies, you will need to sift the flour through a sieve, preferably doing this procedure twice. Thanks to this simple technique, the pies will turn out more tender and fluffy;
Kefir can be replaced with yogurt; homemade sour milk is also suitable;
You should only use kefir at room temperature. If the kefir is very cold, then it can be warmed up a little in a water bath.
Kefir pies are “like fluff” - fluffy, soft, magically delicious!Pies made with kefir and soda do not always turn out as soft, airy and fluffy as we would like.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 kefir pies
Under no circumstances use 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.
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.
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.
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, large and fluffy, and remain soft on the second day after cooking.
- 3.2% kefir250 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
Remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, as well as the yolk, previously shaken with a fork. Mix everything with a whisk.
Then add half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour
Dip your hands into vegetable oil and gather the sticky dough into a bun. Transfer it to a board sprinkled with flour and knead
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
Grease the work surface with a small amount of 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.
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.)
Place the filling inside the cakes and form pies. 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).
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.
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.
Place the finished pies on their side in a plate with a paper towel to remove all excess fat.
Serve the dish warm or cold. Ruddy and fluffy kefir pies bake perfectly, very soft and tasty.
