Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Homemade ruddy pies are the weakness of many Russian people. The culinary history of flour art was passed down from generations from grandmothers. The methods of preparation changed, the variety of fillings improved. A large number of supplemented recipes have come down to us.

How to make pie dough

The choice of a recipe for baking is an individual matter. The step-by-step preparation of dough for pies for any set of ingredients is given below in different variations. Experiments with the choice of filling will delight all children and adults. It can be both sweet fillers and meat ones. If you follow all the instructions given, then a delicious dough for pies is provided.

Pie dough recipes

There are a lot of options: flaky cottage cheese, with yeast and non-yeast, on kefir, milk and even beer. All hostesses must know how to make dough for pies. Pastry products can be fried, baked in a bread maker or oven. To get a lean pie mass, it is enough to give up milk and eggs. There are many ways, as well as taste preferences, therefore, for ease of perception, the recipes are framed with a photo.

Yeast dough for pies

Good for fried rapids with a variety of fillings. Prepared with milk or plain water. The yeast dough for patties should be placed in a heated place to raise the mass. The disadvantage is that it takes a long time. The sequence of the process should be followed, so first you need to familiarize yourself with the recipe, and then start cooking.

Ingredients:

• milk - 1/4 l;
• flour - 3.5 tbsp.;
• eggs - 1 pc.;
• animal oil - 50 g;
• live yeast - 30 g;
• salt.

Cooking method:

1. Dissolve yeast in heated water.
2. Add salt, egg to milk. Sift flour. Combine with diluted yeast.
3. Knead until smooth.
4. Melt the butter, knead into a mass.
5. Cover the resulting mass with a cloth, remove in heat.
6. After about an hour, warm up. With good gluten, repeat 2-3 times.

Kefir dough for pies

This is a quick way to start a yeast-free mass. The main thing is not to pour the amount of flour into the dough for fried pies on kefir. If this happens, the mass will be tight, and the buns will not turn out fluffy. Kefir can be used not of the first freshness or replaced with yogurt, fermented baked milk. You can put whatever your heart desires into the filling, but homemade cottage cheese is most suitable here.

Ingredients:

• kefir - 1.25 tbsp.;
• flour - 3.5 tbsp.;
• egg - 2 pcs.;
• soda - 1 tsp;
• sugar - 1 tbsp. l .;
• salt;
• vegetable oil - 2 tsp.

Cooking method:

1. Add all ingredients except flour to kefir. Beat with a mixer.
2. Add flour (in portions) to the resulting mixture, stirring with a spoon, then with your hands.
3. The finished pie dough should be elastic, not sticky to your hands.
4. The kefir mass rises due to the fermented milk product and the action of soda.

Choux pastry for pies

The time spent from the start of cooking to brown flour products takes less than an hour. Choux yeast dough for pies turns out to be thin and tender, and buns remain soft even after a day. Every baker should know how to prepare this custard mass, and thanks to the accompanying photos, the recipe will seem simple and quick. Any yeast can be taken.

Ingredients:

• flour - 1 kg;
• yeast - 50 g;
• water - 2 tbsp.;
• salt;
• sugar - 1 tbsp. l .;
• vegetable oil - 50 ml.

Cooking method:

1. Pour salt, sugar into flour (3.5 tbsp.), Add butter, a glass of hot water. To stir thoroughly.
2. When the mixture has cooled, add the yeast. Pour in 200 ml of warm water.
3. Add the remaining flour in portions, stirring.
4. Knead in the usual way.

Unleavened dough for pies

This recipe is presented without yeast, is simple and quick. Unleavened dough for pies is rolled out into a thin layer (3 mm). Fried on each side over medium flame for 4 minutes. The fresh mass allows you to use any filling, based on the preferences of the home "starving". Sour cream or sour sauce can be served on the table for flour treats.

Ingredients:

• eggs - 1 pc.;
• flour - 0.5 kg;
• water - 1/4 l;
• salt - 0.5 tsp;
• sunflower oil.

Cooking method:

1. Sift flour with a slide, make a depression in the central part. Pour salted hot water in portions.
2. Knead with a knife.
3. When it remains a little dry, add the egg.
4. Knead the dough into pies until elastic.
5. Sprinkle on the dish, leave the mass for half an hour.

Quick dough for pies with dry yeast

This baking option has many advantages. The dough for fried pies with dry yeast rises perfectly, does not contain foreign odors, and does not require laborious kneading and standing. Any filling is suitable here. You can cook both in the oven and in a pan. Either way, pies, buns and cheesecakes will turn out fluffy and delicious.

Ingredients:

• flour - 500 g;
• dry yeast - 11-12 g;
• sugar - 1-2 tbsp. l .;
• salt - 1 tsp;
• milk - 0.2 l;
• eggs - 1 pc.;
• vegetable oil.

Cooking method:

1. Add granulated sugar, salt, egg, butter and yeast to the warmed milk.
2. Sift flour, add 2/3 parts, stir.
3. Add the rest in small portions.
4. Stop mixing when the mass stops sticking to your hands. Put in a dish, cover with plastic or cling film. Put in a warm place for 40 minutes. The mass should double.

Sour cream dough for pies

This kneading method is very fast, it takes 5-10 minutes. Closely made with sour cream for pies without adding yeast. If the filling is berry or fruit, then it is advisable to put granulated sugar (1 tbsp. L.). It is not necessary to take fresh sour cream into cooking, the one that is stagnant in the refrigerator will do. If it turned out to be not enough, then you can add kefir.

Ingredients:

• wheat flour - 900 g;
• sour cream 20% - 400 g;
• soda, salt - ½ tsp each;
• eggs - 2 pcs.;

Cooking method:

1. Combine sour cream with egg, salt and soda.
2. Add flour, knead.
3. The mass will turn out to be elastic and tender. Decorate the bun, put it in polyethylene, put it in the refrigerator, take it out after 30 minutes.

Such pastries are always liked by guests and households, therefore, so that the treats do not seem small, the recipe is designed for a large amount of baking. Sweet pies made from yeast dough are airy, fluffy and tasty. Also suitable for making buns and cheesecakes. The mass doubles or more, so if you need to get 1-2 baking trays, then you should reduce the amount of ingredients.

Ingredients:

• wheat flour - 900-1000 g;
• milk - 0.4 l;
• eggs - 3 pcs.;
• margarine (butter) - 150 g;
• yeast - 10 g;
• salt - ½ tsp;
• sugar - 50 g;
• sunflower oil.

Cooking method:

1. Heat the milk, add yeast, a spoonful of sugar.
2. Add salt and sugar to the eggs, beat.
3. When the yeast starts to work (foam forms on the milk) mix it with the eggs. Stir well.
4. Melt the margarine, let it cool, add to the mixture from item 3. Add sunflower oil. Mix.
5. Sift flour, add to the resulting mass. Mix. If it's sticky, you can add flour while sculpting the pies.
6. Stir the mass with your hands, cover with a cloth, remove to a heated place. After half an hour, repeat kneading to free it from air. Remove to heat for 40 minutes. You can use a bread maker to knead. This will take 1.5 hours with a standard mixing program.

Lean pastry dough

Even during Lent, you can cook delicious flour products. With the help of yeast, the egg-free pie dough rises well and fries quickly. You can use any filling: potatoes, cabbage with onions, jam. You can do without it, but then you should add additional sugar (1-2 tablespoons). When kneading, the mass should be slightly sticky and moist, then the crumb will turn out to be very tasty and not dry.

Ingredients:

• dry yeast - 1 pack.;
• sugar - 3 tbsp. l .;
• wheat flour - 1 kg;
• salt - 1 tsp;
• water - 500 ml;
• vegetable oil - 5 tbsp. l.

Cooking method:

1. Dissolve a sachet of yeast in 400 ml of heated water.
2. Add sugar and salt. Mix.
3. Sift flour, pour in yeast mixture. Stir, add oil.
4. Stir for about 10 minutes. For a tight pie dough, add water and vegetable oil.
5. Cover with a cloth, put to rise in a warm place. When the mass doubles, knead, mix.

Mayonnaise dough for pies

There are times when the refrigerator runs out of eggs and dairy products at the same time, and you want to pamper your guests and home with some flour products. Do not be afraid of such moments, the dough on mayonnaise for pies is perfect here. The products will turn out delicious, ruddy and fluffy. You can safely experiment with different fillings.

Ingredients:

• flour - 700 g;
• mayonnaise - 150 ml;
• yeast - 25-30 g;
• water - 0.2 l;
• sugar - 15 g;
• salt - 0.5 tsp.

Cooking method:

1. Dissolve yeast in a glass of heated water.
2. Add mayonnaise, sand, salt. To stir thoroughly.
3. Pour flour in portions, stirring.
4. Stir the elastic mass well. Cover with a cloth, leave to rise for 1.5 hours.

Butter dough for pies in the oven

It is sweet because milk, eggs and sugar are present in the recipe. The finished mass should be plastic and soft, not stick to the palms and be easily removed from the walls of the dishes, but at the same time it should not be tight (otherwise the baked products will turn out to be tough). For clarity, there are detailed photos in the step-by-step recipe for pastry for pies in the oven.

Ingredients:

• milk - 0.4 l;
• flour - 1 kg;
• eggs - 1 pc.;
• dry yeast - 10 g;
• sugar - 3 tbsp. l .;
• salt - 1 tsp;
• butter (margarine) - 100 g.

Cooking method:

1. To prepare the dough, combine warm milk with yeast and granulated sugar. Add 200 grams of flour.
2. Sprinkle over the sponge, cover with a towel, put in a warm place for an hour.
3. Melt butter, cool, mix with egg. Add the resulting mixture to the dough.
4. Add salt.
5. Gradually add the remaining flour in portions. Knead on the table.
6. Place the flour mass in a deep dish, cover, place in a heated place to rise (for about an hour).
7. Knead the mass again.

Whey dough for pies

You can bake pastries with different fillings from it. The whey dough rises faster than milk or water dough. To give the baked goods a crispy crust, grease it with the protein of a chicken egg (pre-beaten with a fork). Use poppy seeds or sesame seeds as a sprinkling, depending on individual preferences and the choice of filling.

Ingredients:

• serum - 0.3 l;
• dry yeast - 2 tsp;
• flour - 0.5 kg;
• eggs - 2 pcs.;
• sunflower oil - 2 tbsp. l .;
• sugar - 60 g;
• salt - ½ tsp.

Cooking method:

1. Sift flour, mix with yeast.
2. Beat one egg and the yolk of the second, adding salt and sugar.
3. Add butter and beaten eggs to the whey. Add to half a serving of flour. Knead, leave for a quarter of an hour. Stir in the rest. Let stand for half an hour.

Video: a simple recipe for pastry dough

Discuss

The dough for pies is fast and tasty - recipes with photos

I have been looking for a recipe for pies "like in a bazaar" for a long time, I can't even remember how many recipes have been tried. But something was not right. And I don't always want to bother with the dough. This recipe amazed me with its simplicity and speed. There is no need to wait until the yeast dough rises, after kneading, you should immediately start modeling, the dough should rise directly during frying.

The dough is airy, bubbly, snow-white. When frying, the pies swell up several times!

500g warm water;
3-4 tbsp flour;
50g of live yeast;
0.5 tbsp vegetable oil;
1 tbsp, l sugar;
salt to taste;
frying oil;

Any filling.

Dissolve the yeast in warm water (40 degrees), add vegetable oil, sugar, salt, flour. Knead the dough. The dough should not be tight and sticky to your hands.

From the dough, make balls with a tennis ball. The dough should not fit, this is the essence of the preparation. It will work well when frying. Immediately form a cake from the balls, add the filling.

We form a pie (while moistening our hands in vegetable oil). And slap it well on top, the pie should be flat.

We fry in a hot frying pan in a large amount of vegetable oil, the first side is the one where our pie was connected. Do not forget that the dough will increase 2-3 times during frying.

Let the pies cool down and proceed to tasting.

It is simply impossible to overestimate the importance of pies for Russian cuisine, as well as for the entire Russian culture. After all, the pies in their unchanged form have come down to us from the very depths of our history. Paying considerable attention to this dish of national Russian cuisine, William Pokhlebkin wrote with great reverence that pies occupy the most prominent and honorable place on the table of a Russian hostess. Not a single Russian feast, not a single treat was complete without several types of pies. In peasant families, however, pies were revered as one of the most important dishes: during harvest, in sowing, and in haymaking, there was nothing more convenient than pies, which, combining bread and delicious hearty filling, were so convenient to take with you in the field. and a full bite to eat during a short rest amid the tedious field work. So today, every housewife, paying tribute to this dish, does not forget that the taste and the type of finished products largely depend on how well and correctly the dough was prepared. That is why today the site offers you tips on how to make pie dough.

The variety of mixes and recipes for how to make pie dough amazes the imagination no less than the richest assortment of Russian pie baked goods itself. Yes, in fact, it is precisely the extraordinary popularity and love for pies that this very variety of options for making pie dough is explained.

1. The preparation of any dough begins with the correct choice of flour. In order for your pies to turn out to be truly tasty, the dough must be tender, soft and elastic. For kneading such a dough, only fine flour of the highest grade is suitable. Do not be stingy when choosing flour for your pies, believe me, it will pay off a hundredfold with delicious pastries and generous praises to the hostess. Before you start kneading the dough, make sure that your flour is well dried, is white in color and does not carry unpleasant odors. Be sure to sift the flour before kneading the dough! This will not only rid it of impurities and lumps, but also saturate it with air, which will make your baked goods even more tender and fluffy.

2. Be equally careful with the choice of the rest of the products. Try to use the freshest and most natural. Don't try to save money by substituting baking margarine for butter and egg powder for fresh eggs. Such savings will only spoil the taste of your pastries and deprive you of the joy of making real Russian pies. If you are going to knead the classic yeast dough for pies, whether with or without dough, remove all the necessary ingredients from the refrigerator at least an hour in advance. This time should be just enough for everything to warm up to room temperature.

3. Many housewives who are not very experienced in baking are afraid to knead the yeast dough, fearing that it will not rise and the pies will not come out. And for some reason they are especially afraid of yeast dough. But the sponge dough turns out to be the most airy and tender, and the pies from it are the most delicious. And making a dough is not easy, but very simple. Let's try to make a dough for yeast dough from a total flour calculation of four glasses. To do this, pour one glass of slightly warmed milk into a warm bowl. Heat the milk by placing a glass with it in a saucepan of hot water and check it with your finger. As soon as the temperature of the milk equals your own and your finger no longer feels cool, then the milk is warmed up to the most optimal temperature. Add 20 - 30 gr. To milk. pressed yeast and one tablespoon of granulated sugar. Stir the yeast thoroughly until completely dissolved in the milk using a whisk or fork. Then add one glass of sifted flour and stir so that there are no lumps left. If all the ingredients are at the correct temperature, you will have no problem getting rid of the lumps. Cover the dishes with dough with a towel and place in a warm place without drafts. A slightly preheated oven is perfect for this. Preheat it so that the hand inside it feels comfortable warmth, turn off the oven, put the dishes with the dough in it and leave for 30-40 minutes. During this time, your dough will rise twice, and then drop by half, and will be perfectly ready to receive the rest of the ingredients of your pie dough.

4. Well, once you've prepared a dough, kneading yeast dough on it is just a matter of technology. Add 150 gr to the finished dough. softened butter, one chicken yolk, 2 tbsp. tablespoons of sugar, 1 teaspoon of salt and three glasses of sifted flour. Knead the dough thoroughly so that it stops sticking to your hands, place the dough in a warm saucepan, cover with a towel and place in a warm place for 30 minutes. During this time, the dough will rise twice, so take the pan with a margin. Knead the risen dough, knead again and set to rise again for 30 minutes. Knead the finished dough thoroughly and proceed to cutting for pies.

5. When time is running out and it is not possible to carve out an extra 40 minutes for dough, yeast pie dough can be prepared in a bezoparny way. Pour one glass of slightly warmed milk into a warm saucepan, dilute 30 grams in it. pressed yeast, add 1 tbsp. a spoonful of sugar and 1 tbsp. a spoonful of flour. Stir well and leave warm for 10 minutes. Then add four cups of sifted flour, another 1 tbsp. a spoonful of sugar, 100 gr. softened butter, one egg at room temperature, 1 teaspoon of salt. Knead the dough thoroughly, adding flour as needed, so that the dough stops sticking to your hands, and let the dough rise while warm. Beat the finished dough and start cutting.

6. Want it even easier? Make a dry yeast pie dough. Pour a bag of dry yeast into a glass of lukewarm milk, stir and leave for a couple of minutes. Sift three glasses of flour in a heap into a deep bowl. Make a depression in the center of the slide, pour in one chicken egg, add 100 gr. softened butter, 1 tbsp. a spoonful of sugar and a pinch of salt. Then pour in the milk with yeast and knead the dough, picking it up with your hands from the edges of the slide towards the center. Knead the dough for about ten minutes, until it stops sticking to your hands. Leave to rise in a warm place for 30 minutes. Beat the finished dough and proceed to cutting for pies.

7. Did you know that yeast dough for pies can be prepared in advance and then stored in the refrigerator for at least a week? It's not difficult at all! Dissolve 20 grams in a glass of warm milk. yeast and keep warm for 10 minutes. Meanwhile, sift four cups of flour, add 200 g. softened butter and a pinch of salt. Then pour milk with yeast into the flour, knead the dough, roll it into a ball, place it in a wide plastic bag, tie it up and put it in the refrigerator. Take the package with a reserve of volume, remember that even in the refrigerator, the dough will rise and increase in volume. You can store such a dough in the refrigerator for one to two weeks. Take this dough out of the refrigerator 30 - 40 minutes before starting the preparation of the pies, so that the dough has time to warm up well.

8. On the days of fasting, you can make lean pies. It is best to knead the dough for such pies in the evening and leave it in the refrigerator for proofing. Pour one and a half cups of warm water into a deep saucepan, dilute 40 grams in it. pressed yeast, 4 tbsp. tablespoons of sugar and 1 teaspoon of salt. Pour in five tablespoons of deodorized vegetable oil. Sift five cups of flour and mix with one packet of vanilla sugar. Pour flour into the liquid part of the dough little by little, stirring thoroughly each time. Knead the dough for another 10 minutes. It should be very soft. Cover the saucepan with a towel and refrigerate overnight. Your lean patty dough will be ready by morning. You just have to knead it and start cutting.

9. For sweet pies with curd or berry filling, yeast-free dough is perfect. It is quite simple to prepare such a dough and you can cut it into pies immediately after kneading. Put 250 g in a food processor with a knife attachment. cold butter, cut into small pieces, add 4 ½ cups flour, 2 tbsp. tablespoons of sugar, 1 teaspoon of baking powder and a pinch of salt. Scroll quickly all together until a small crumb forms. If you don't have a food processor, you can do the same with your hands using a sharp knife. Just try to chop the butter and flour as quickly as possible so that the oil doesn't get too hot. Using a whisk or fork, beat one cold egg with one glass of cold milk. Mix the liquid and flour portions of the dough quickly. Place with your hands for three to five minutes and start cutting immediately.

10. Yeast-free dough on curdled milk is perfect for both baked and fried pies. At the same time, do not forget that the recipe does not limit you only to yogurt, instead you can take fermented baked milk, kefir or sour cream diluted with water or milk. Pour half a liter of curdled milk into a saucepan and mix thoroughly until smooth. Add one chicken egg, 2 tbsp. tablespoons of sugar, 2 teaspoons of salt, 1 teaspoon of baking powder and 3 tbsp. tablespoons of melted butter. Whisk everything together lightly with a fork or whisk. Sift five glasses of flour and add it to the liquid part of the dough. Mix thoroughly. Knead the dough for 10 to 15 minutes. If the dough seems too soft to you, add another ½ cup flour and knead again thoroughly. The finished dough should be soft, pliable and pliable. Roll the dough into a ball, wrap with cling film and refrigerate for one hour. Your pie dough is ready!

And on the pages of "Culinary Eden" you can always find even more proven and original recipes that will tell you how to make pie dough.

Cooking time - 1.5 hours.
Servings - 14 pies.

Ingredients:

• Warm water - 300 ml,
• Dry yeast - 1 teaspoon with a slide,
• Sugar - 1.5 tbsp. spoons,
• Salt - 1 tsp,
• Flour- 600 gr.,
• Sunflower butter(for the test) - 3 tbsp. spoons.
• Sunflower oil for frying.

Cooking method:

1. We take a deep bowl and pour warm water (temperature 36 degrees). Pour in yeast, salt, sugar and mix everything with a whisk.
2. Sift the flour and add half a portion to the water. We knead dough, first with a whisk, then we take a spatula, and then with our hands.
3. We grease our hands in sunflower oil (it will take about 3 tbsp. Spoons) and, adding the remaining flour, knead the dough for about 10 minutes. It may take a little more flour, another 2-4 tbsp. spoons. The dough should be soft and should not stick to your hands.
4. Coat the sides of the bowl and dough with sunflower oil, cover with a towel and set in a warm place. Please note that the dough does not like drafts. So it will stand for 45-60 minutes and will double.
5. We take the dough with our hands dipped in sunflower oil and knead it again.

Yeast dough for fried pies ready.

1. After that, pinch off a small piece, form a cake with your fingers.
2. Put the filling in the middle and pinch the edges. We sculpt the so-called dumpling... Then we turn it over and put it on the surface, which we also grease with oil.
3. We fry pies in skillet with thick walls. Pour the butter so that the pies float in it. When the oil is warmed up, put the pies in it, and reduce the heat to medium.
4. Fry the pies on both sides until a very ruddy color, and then spread on a paper towel to absorb the fat.
5. Serve the pies warm.

I keep forgetting to post this recipe. I remembered.
Try to do it - you will not regret it. My family is hard to please, but even they check it out!
The dough is extraordinary, the filling harmonizes extraordinarily.
Many thanks to the author!

Original taken from mariana_aga in Moscow pies with cabbage

I wonder why they are "Moscow"? Unlike pancakes and rolls, which are Moscow and Leningrad (and Saratov, etc.), I have not seen pies named after other cities in GOSTs and standards. Nowadays " Moscow pies "not in any collection of recipes, but Moscow pies bakers call open baked pastry pies, with or without mesh. And yes, earlier in Moscow, in the markets and on the streets, peddlers sold fried pies the size of a palm. But Moscow was unique not for this, but for fried pies from Filippov's bakery, Filippov's pies, as they were then called. Probably in Soviet times they were renamed into Moscow pies, and after the war it was quite simply: "fried pies from simple dough."

Over time, pies became the lot of chefs, not bakers, and for this reason you will no longer find this kind of pies in the recipe books. No such pastry dough, no such fillings. Nowadays, both cooks and home cooks make the dough for fried pies easier, and the filling more complicated.

At home, they do not take much time for their preparation (they do not require a lot of work), but you will not get away from the dough especially: 3 hours for dough, then 2 hours for dough, with kneading every half hour, then cutting-modeling-proofing about 30 minutes and frying for 10-15 minutes.

MOSCOW PIES WITH CABBAGE in accordance with GOST

MOSCOW PIES WITH CABBAGE

For 12 pies weighing 50g each

OPARA
1 00g flour 1s
1.5 g SAF-Gold yeast (1/3 tsp.)
100g water (40C)

DOUGH
200g flour 1s
5g salt
15g sugar
80-150g water (40C)

FILLING
for 200g cabbage mince
300g cabbage
4g salt
20g butter
1 pettyegg

The dough dough is mixed and fermented 3 hours at 30C or 8-24 hours in the refrigerator. Next, the rest of the products are added to the dough and kneaded very soft fermented dough 2 hours with two wrinkles. Ripe dough is divided into 12 pieces and pull them into balls. Across 5 minutes roll them out or spread them into flat cakes. Stuff cabbage mince into each, pinch, shape the pies boats and laid on an oiled sheet. Give 15 minutes proofing. Fried in oil at 170-180C / 370-380F until golden brown. Cabbage mince The cabbage is finely chopped, scalded with boiling water, allowed to cool and squeezed. Fry with butter until tender, allow to cool and season with salt and finely chopped hard-boiled egg. No. 253 / "350", 1940

For beginners, here are some illustrations and explanations.

In Canada, take general purpose unbleached flour. In Russia - bakery 1c. Instead of 1.5 g of osmotolerant instant yeast, you can take 3 g of fresh (pressed) yeast.

The dough is kneaded in two steps. First, a simple dough of flour, water and yeast is kneaded and allowed to rise in heat to a maximum. This is a dough. Dough will grow in 3 hours about 5-8 times in volume and bubbles will burst on its surface

The structure of ripe dough is mesh, the smell is delicious - bready and at the same time sharply alcoholic.

The dough is kneaded at home like this. In a bowl with the rest of the recipe flour, salt and sugar, mix the dough and water into a coarse lumpy mixture. Water - by prescription, but NOT ALL. Hold 30-40g of water and set aside.

Knead the dough until smooth in a mixer or food processor (1 min). The dough should be of a moderate consistency at this point (roughly like dumplings).

Next, while continuing to knead, add the rest of the water, it is possible in the form of ice, if kneaded in the combine (for another 30-40 seconds). You will get a very soft dough with developed gluten.

It stretches endlessly into a thin, durable film

Place the dough in a bowl under the plastic wrap and ferment for 2 hours at room temperature.

Mash every 30 minutes at the beginning of fermentation (2p), then let the dough rise for an hour.
Crumple, or simply stretching and throwing the dough over yourself in a bowl

Or crumple, spreading the dough on the table into a layer and folding it three times and three times again. For pies - it doesn't matter how to crush the dough.

After the second kneading, leave the dough to ferment quietly in a bowl under a plastic wrap for an hour and in the meantime prepare the cabbage filling. It is very simple, prepares at lightning speed, and at the same time, it is unusual. I was even afraid to taste it when I was cooking, it seemed to me very primitive. But in ready-made pies it tastes absolutely heavenly - a perfect combination of such a taste of "creamy" cabbage with a fried airy pie.

They put eggs to boil (only one egg is needed for the filling in the pies, of course)

Meanwhile, finely chop the cabbage and pour boiling water over it. Stir with a fork. The liquid will smell sharply "gray" and bitter.

Throw the cabbage on a sieve, pour it over with cold water and wring it out by hand

Placed in a hot frying pan with oil, preferably cast iron. DO NOT SALT.

On big heat, stirring quickly, fry until golden brown (about 4 minutes)

Allow the cabbage to cool and salt, add a chopped egg.

PYROZHKOV LEPKA

The peculiarity of this dough is how soft it is (and quite sticky). It is best to work with thin gloves lightly oiled and cut the dough on a table or silicone lightly oiled.

Divide the dough into equal portions, and after the balls lie for 10-15 minutes, spread them into cakes, spread the filling with your fingers

Traditionally, these pies are molded as dumplings or pasties, throwing half the dough over the filling

And squeezing the edge against the table

Slightly press the abdomen with your palm so that the pie becomes even and you can, but not necessarily, pull the tips to the center, giving the pie the shape of a flat boat.

While the butter is heating over medium heat, 10 minutes for 0.5L of butter, the pies will rest before frying. You can give them a longer proofing of 20-25 minutes. The main thing is to give them minimum 10min so that the tension in the dough eases and the pies turn out to be airy and tender.

Refined olive and peanut oils are the most neutral in taste and aroma. For an authentic scent, I mix in some cold-pressed sunflower oil. In general, for lovers of pies, I highly recommend experimenting with different fats and oils for frying. They allow you to disperse the taste and aroma, as well as the color of the crust and its very character, crispness and tenderness. The choice of oil (or fat for frying) is not the most important thing in pies, but it plays ametal p ol.

Oil or fat for frying pies is heated in a thick-walled container to 170-180C / 370-380F. It is important... In cold fat, the pies dry and remain pale, and in overheated fat they burn and remain damp. In a thick-walled dish, the T oil does not fluctuate and remains stable, even, high when raw pies are immersed in the butter. This allows you to fry pies on both sides evenly and equally quickly.

Pies can be fried in oil or butter. In deep oil, they get a red crust, even on all sides, and this method is typical for public catering. In oil (on a layer of oil 0.5-1 cm thick), they are fried at home in a frying pan.

Therefore, homemade pies are characterized by a white "waterline" around the perimeter. Many people really like it without it, according to strict connoisseurs, and a pie is not a pie. The hot cakes are first placed on a paper towel to dry off the excess oil.

And then you can fold them warm and in a pile. What a delight to the eyes, eh!