Fried kefir dough pies. Kefir pies

Now I will try to describe in detail how to prepare dough for pies using kefir and soda. Both the dough and the pies themselves are very simple to prepare, and the result is always stunning - the pies are tender, light, fluffy and very tasty. I used potato and mushroom filling, but instead you can use cabbage, meat, liver filling - according to your desire and taste.

So, to prepare fried dough pies with kefir and soda, take the products from the list of ingredients for the recipe.

Pour room temperature kefir into a deep bowl and add chicken eggs. For convenience, you can shake them in a separate bowl.

Add salt, add vegetable oil and stir a little. Add baking soda. The mass will begin to make noise, fluff and increase before our eyes.

While stirring slowly, add the twice-sifted flour. Sifting is important!

Add flour in small portions, stirring each time after adding.

When all the flour has gone and the dough is difficult to mix in the bowl, place it on the work surface and continue kneading for another 15-20 minutes.

The dough should not stick to either your hands or the countertop. She will be flexible, obedient and soft. Place it in a bowl, cover with a napkin to rest. And at this moment we will start preparing the filling.

Cut the washed mushrooms into small cubes or in any shape and fry in a minimum amount of oil until golden brown.

Boil the peeled potatoes in salted water and then mash with a fork.

Combine potatoes with mushrooms, add salt and ground black pepper to taste and mix thoroughly.

Cut off 1/3 of the total piece of dough and roll it into a roller. In turn, cut it into small equal parts. Roll each part into a flat cake 5-7 mm thick. Place the filling in the center.

Pinch the edges and then press a little with your palm, giving the shape of the pie. Similarly, make pies from the remaining dough.

Pour vegetable oil into the frying pan and place the pies.

Fry on each side until golden brown over low heat. Place the finished pies on a napkin to remove excess oil.

Fried dough pies made with kefir and soda, prepared according to this recipe, always turn out tender, airy, soft and very tasty.

Bon appetit. Cook with love.

Fried kefir dough pies

5 (100%) 1 vote

I’ll tell you the secret of quick and tasty pies: yeast-free dough made with kefir and filled 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. A recipe with a photo and a detailed 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 onion. 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. An important point: although the dough is soft, it 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 of delicious filling - it’s not surprising 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.

Sometimes you want delicious and nutritious homemade baked goods for lunch. And doubts arise about the choice of ingredients for the base. Try making pies in a frying pan from kefir dough. The dish will turn out soft, fluffy, airy and taste amazing.

When using yeast in a recipe, cooks are prepared to spend a lot of time waiting for the dough to rise. But if you don't want to bother with yeast, you can make the dough without yeast. In terms of taste and softness, it will be no different from the usual one.

You will need:

Flour - 0.4 kg;
Kefir - 0.25 l;
Sugar - 8 g;
Salt - 10 g;
Soda - 12 g;
Vegetable oil - 0.04 l.

Cooking instructions:

Kefir must be warmed to room temperature.
Pour soda, sugar, salt and half a portion of vegetable oil into the dairy product. Mix everything well.
Pour flour into the resulting mixture in several approaches and mix constantly.
Don't forget to remove any excess lumps from the flour. To do this, it needs to be sifted.
Once the flour solution reaches a consistency, you need to knead it with your hands.
Roll the resulting dough into a ball and place it in a bowl. Cover it with a cloth or plastic bag and wait for half an hour. After this period of time, you can start sculpting.

Yeast dough with kefir for pies

Yeast dough with the addition of a fermented milk ingredient will be the fluffiest and most tender.

Recipe Ingredients:

Kefir - 0.5 l;
Sugar - 16 g;
Flour - 1 kg;
Sunflower oil - 35 g;
Dry yeast - 11 g;
One chicken egg;
Salt - 6 gr.

How to cook:

First you need to prepare the yeast. To do this, fill them with a small amount of warm water. Cover the cup with the solution with a bag for 10 minutes.
Dissolve the specified amount of sugar, butter, salt and egg in warm kefir.
Pour the risen yeast into a homogeneous mass of kefir.
It's time for the test. Pour flour into the resulting solution little by little, stirring all the time with a spoon, and then use your hands to bring the kefir mass with flour to the consistency of dough.
Grease a separate bowl with oil using a brush and remove the lump of dough into it.
Cover the top of the basin with a clean bag; you can also add a towel to it.
In 30 minutes the dough will be ready.

Kefir dough without eggs

Sometimes you don’t have all the necessary ingredients on hand, for example, eggs. But the dough will turn out airy even without them.

Required ingredients:

Kefir - 0.5 l;
First grade flour - 0.45 kg;
Salt - 4 g;
Sugar - 20 g;
Vegetable oil - 17 g;
Yeast - 5 gr.

Step-by-step preparation:

A small amount of kefir needs to be heated until warm and combined with yeast and granulated sugar.
Pour the rest of the kefir product into another bowl, add salt and liquid yeast mixture to it.
The flour must be sifted to remove any lumps.
The kneaded dough should not be too tight, this will make the pies tastier.

Options for popular fillings for fried kefir pies

The proportions of ingredients for the dough depend on your goals and the type of filling for the flour product. For sweet baked goods you will need more sugar, and for meat and vegetable products - a little less.

Pan-fried kefir pies with potatoes

Potatoes are the most inexpensive and accessible product. But with its help you can make many delicious and healthy dishes. These include pies.

Recipe ingredients needed:

Kefir - 0.5 l;
First grade wheat flour - 0.7 kg;
Salt - 6 g;
Two chicken eggs;
Sugar - 8 g;
Baking soda - 6 g;
Potatoes - 0.9 kg;
Two onions;
Vegetable oil of any kind - to taste.

Recipe:

Let's tackle the potatoes first. It needs to be peeled, boiled and pureed with the addition of finely chopped fried onions.
While cooking, you can make the base for the dough. Combine kefir with sugar, salt and vegetable oil.
Pour the sifted flour into the kefir mixture, stirring everything constantly.
Transfer the finished dough to a separate bowl and cover.
After waiting 30 minutes, divide it into pieces of the size required for the pies.
It is recommended to roll out each piece of dough into a flat cake, and use a tablespoon to add the potato filling and wrap the pies.
After frying in oil, an amazing snack is ready for lunch.

With cabbage

The dough can be anything - with or without the addition of yeast. Cabbage mixed with pieces of meat will please everyone in the house and guests.

Required Products:

For the test:

Kefir - 0.21 l;
Flour - 0.33 kg;
One egg;
Salt - 5 g;
Soda - 6 g;
Sugar - 15 g;
Oil to taste.

For filling:

Cabbage - 0.35 kg;
One carrot;
Vegetable oil of any kind - 35 ml;
One bow.

How to cook:

Make the dough using one of the above methods. You can use soda, yeast, egg or omit them. The taste and quality of the pies depends only on skill.
Let's start preparing the filling. The cabbage must be processed by removing the top leaves and finely chopping it.
Peel the onions and carrots and also cut them into small cubes.
Fry all the ingredients in a frying pan in the required amount of vegetable oil. Don't forget to add salt.
After the cabbage has settled a little, fill the container with water and simmer. Cooking time depends on the age of the component.
By this time the dough should have risen. Sprinkle it with flour and divide it into parts.
We turn them into thin flat cakes and wrap them with filling. We send it to the frying pan.
During the frying process, do not forget to turn them over from time to time so that the barrels are rosy.

Pies in a frying pan with meat

Meat is the most nutritious filling. Any dish with meat will appeal to all men, regardless of age.

You will need:

Kefir product - 0.22 l;
Flour - 0.25 kg;
Salt - 7 g;
Oil - 30 ml;
Sugar - 12 g;
Baking soda - 5 g;
Pork meat - 0.5 kg;
Two onions;
Vegetable oil;
Salt and spices to taste.

Step-by-step preparation:

We make the dough according to the standard procedure.
You can take any type of meat. It all depends on what fat content you prefer in your food.
Process the pork and onions using a meat grinder or food processor.
Add salt and spices to the minced meat. From the resulting mass you need to form small balls.
In this form, place in a saucepan and cook until soft.
After 15 minutes, transfer them to another bowl and cool.
Make a sausage from the dough and cut it crosswise several times.
Roll out the lumps and apply the meat filling.
Fry the pies in a frying pan until golden brown, turn them over to the other side.

Dough:

One egg;
Kefir - 0.3 l;
Sugar - 15 g;
Wheat flour - 0.3 kg
Salt - 12 g;
Soda - 6 gr.

Filling:

10 chicken eggs;
A bunch of green onions;
Sour cream - 60 gr;
Spices;
Vegetable oil.

How to cook:

Let's figure out the filling. Wash the fresh onion and chop finely.
Set the eggs to boil. Wait about 10 minutes. Next, cool them and remove the shells.
Chop eggs into a bowl with onions.
To ensure that the filling is not dry, you can add sour cream to the mixture.
We prepare the dough according to the scheme described above.
You can roll it out and squeeze out circles using a plate or other suitable mold.
Wrap the aromatic filling and fry until done. Bon appetit.

Sweet pies with kefir

If you are wondering what dessert to make, choose sweet pies. You can use any fruit for the filling. It all depends on your imagination.

Components:

Apples - 0.55 kg;
Sugar - 75 gr;
Vanilla - 10 g;
Kefir - 0.2 l;
Two eggs;
Salt - 5 g;
Vegetable oil;
Flour - 0.47 kg;
Soda - 6 gr.

Step-by-step instruction:

We prepare the dough using the above methods.
Apples can be peeled or left with it.
Process the fruit using a grater.
Pour sugar and vanilla into the apple mixture. Mix everything.
We turn the dough into small flat cakes and wrap them with the added filling.
Fry in a frying pan until golden brown. The sweet dish is ready.

At home, housewives most often prepare pies with kefir. They always turn out tasty and fluffy, but don’t take up too much time. The same dough recipe is usually suitable for both sweet and savory pies, which allows you to experiment with the filling at your discretion. Kefir pies are fried until golden brown in a frying pan or baked in the oven.

To make pies with kefir, you need a minimum set of products that can probably be found in any refrigerator.. Just mix all the ingredients in one bowl, and in a couple of minutes the dough will be ready for use. In addition to kefir, it contains premium flour, salt, vegetable oil and eggs. A little sugar is also added to the dough, regardless of the future filling.

For fluffy pies, add soda or baking powder to kefir. Unlike yeast, they act instantly, so you don’t have to wait for the desired effect. You can diversify the dough recipe with sour cream or yogurt.

The filling for kefir pies is most often potatoes or cabbage. You can also use minced meat, mushrooms, liver, boiled eggs, herbs, etc. For a sweet dish, put jam, fruits, berries and cottage cheese inside the pies. The finished dish is usually served with fresh sour cream.

Secrets of making perfect kefir pies

Kefir pies have an easy-to-prepare dough and a wide variety of fillings to suit every taste. They can be fried or baked, sweet or salty, thin or fluffy, but they always turn out soft, aromatic, with an appetizing golden brown crust. Figure out, how to make pies with kefir, even a novice cook can do it, especially if he follows the following recommendations:

Secret No. 1. The dough for delicious pies should always be slightly sweet, so it’s better to add a couple of spoons of sugar to it.

Secret No. 2. Vegetable oil should be placed in the dough itself, then during frying it will be needed much less.

Secret No. 3. For fluffy pies, the flour must be sifted so that it is saturated with oxygen.

Secret No. 4. For flavor, you can add nutmeg to the salty filling, and vanilla sugar or cinnamon to the sweet filling.

Secret No. 5. The correct kefir dough should easily come off your hands, but at the same time be soft and elastic.

Secret No. 6. After adding the filling, the pie needs to be carefully rolled out again.

Secret No. 7. There is no need to extinguish the baking soda for this test; kefir will handle this task.

Secret No. 8. In all recipes, kefir can be diluted or completely replaced with yogurt.

Secret No. 9. In order for the pies to acquire an appetizing golden color, they need to be brushed with egg before cooking.

Potato pies are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, and it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not overwhelm the taste of other products.

Ingredients:

0.5 kg flour;
1 tsp. Sahara;
½ tsp. salt;
1 tsp. soda;
3 tbsp. l. vegetable oil;
2 glasses of kefir;
2 eggs.

Cooking method:

Break the eggs into a deep bowl, pour in the oil and kefir.
Add salt, soda and sugar, mix well.
Gradually add flour and knead into a soft dough.
Divide the dough into equal parts and roll each into a flat cake.
Place the potato filling in the middle and pinch the edges.
Roll out the pies until flat and fry on both sides in vegetable oil.

Interesting from the network

It is difficult to find a simpler and faster recipe for kefir pies. Preliminary preparation takes no more than 10 minutes! Another advantage of this test is its versatility. It is simultaneously suitable for salty and sweet fillings, without requiring any modifications in the composition of the products.

Ingredients:

0.5 l of kefir;
½ tsp. soda;
1 tbsp. l. Sahara;
1 egg;
2 cups of flour;
2 tbsp. l. vegetable oil;
½ tsp. salt.

Cooking method:

Pour soda, sugar and salt into kefir and stir.
While constantly stirring the dough, add the sifted flour.
Flour your table or cutting board well.
Using a tablespoon, drop part of the dough into flour and roll.
Roll the resulting ball into a flat cake and add filling to taste.
Form a pie and brush it with beaten egg on both sides.
Fry the pies in a well-heated frying pan for 3-4 minutes.

In the oven, the pies turn out especially fluffy and soft. Thanks to the juicy meat filling, this dish can easily replace a full lunch or dinner. The lard for the filling should be fresh, not salted, and the liver can be seasoned with your favorite spices during cooking. A light meat broth would be an excellent addition to these pies.

Ingredients:

0.5 l of kefir;
0.5 kg flour;
2 eggs;
2 tbsp. l. vegetable oil;
1 kg pork liver;
1 onion;
1 tsp. soda;
300 g lard;
Salt pepper.

Cooking method:

Mix kefir, soda, salt, vegetable oil and egg.
Gradually adding flour, knead a soft dough.
Cover the bowl with the dough with a napkin and keep warm while preparing the filling.
Rinse the liver well, cut into cubes and boil until tender.
Scroll the liver and lard through a meat grinder twice.
Cut the onion into cubes and fry until golden brown.
Combine the liver with lard and fried onions, salt and pepper to taste.
Divide the dough into portions, roll them into flat cakes and fill with filling.
Grease a baking tray with oil and place the pies on it, seam side up.
Place the baking sheet in the oven for 10 minutes at 200 degrees.
Beat the remaining egg and coat the pies with it.
Bake the pies for another 20 minutes without changing the temperature.

This recipe perfectly combines airy, sweet dough and delicate, aromatic filling. If desired, you can change the proportion of mushrooms and potatoes, focusing on your preferences. The specified amount of ingredients should yield approximately 14-16 pies.

Ingredients:

250 ml kefir;
1 egg;
1 tsp. baking powder;
3 tsp. Sahara;
400 g flour;
4 potatoes;
2 tbsp. l. vegetable oil;
150 g champignons;
1 onion;
Salt pepper.

Cooking method:

Fry the mushrooms along with the onions until fully cooked.
Boil the potatoes and mash them.
Mix potatoes and champignons, add salt and pepper to taste.
Break the egg into a bowl, add salt and sugar, beat lightly.
Pour kefir and vegetable oil into the egg mixture.
Sift the flour together with baking powder and add to the dough.
Knead the dough and divide into equal parts.
Roll each piece into a ball and roll it in flour.
Roll the balls into flat cakes and add the filling.
Make the pies and fry them over medium heat in a well-heated frying pan.

Kefir dough rises perfectly with the help of soda, so adding yeast is not required at all. This not only speeds up the cooking process, but also significantly reduces the calorie content of the dish. You can use fresh cabbage for the filling, but you will also have to stew it first.

Ingredients:

450 g flour;
300 ml kefir;
50 ml sour cream;
1 tsp. soda;
2 tsp. Sahara;
3 tbsp. l. vegetable oil;
200 g sauerkraut;
6 potatoes;
1 onion;
Salt pepper.

Cooking method:

Pour the sifted flour into a deep bowl.
Add salt, soda and sugar to the flour and mix.
Make a well in the flour and pour kefir and vegetable oil into it.
Place sour cream there and knead into a homogeneous dough.
Peel the potatoes and boil in salted water.
Fry the onion until golden brown, simmer the cabbage with a little water.
Mash the potatoes, mix with onions and cabbage.
Roll the dough into a long sausage and cut into pieces.
Roll out the pieces of dough into flat cakes and place a little filling in the center of each.
Cover the filling with dough and fry the pies in a frying pan for 2-3 minutes on each side.

Now you know how to make kefir pies according to a recipe with a photo. Bon appetit!

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

1. 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.
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.
2. 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, 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, and 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. 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).

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.