1. Main Page
  2. National cuisine
  3. Pies on kefir like fluff in a frying pan

Feather-Light Kefir Hand Pies (Skillet-Fried)

Airy, yeast-free dough — and easy on the waistline! Not every recipe gives you skillet hand pies this feather-light. Skipping the yeast is a plus for wholesomeness, but the baked goods often come out less airy without it. That pushes cooks to find new ways to keep the dough fluffy. Here, baking soda does the job — you won't taste it at all in the finished pies — and it speeds things up by cutting out the rising time.

bytenkonnAuthor avatar
Recipe author
Pies on kefir like fluff in a frying pan
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 9 g
Fats 35 % 17 g
Carbohydrates 46 % 22 g
273 kcal
GI: 5 / 0 / 95
  • Combine the kefir and sour cream in a saucepan. For light, airy pies, the kefir should be full-fat (the higher, the better) and not quite fresh — ideally close to its use-by date, so the cultures do their job as effectively as possible. Warm the mixture over low heat for a few minutes. This activates the cultures so they react faster with the baking soda, which means no soda aftertaste in the finished pies. Pour the kefir and sour cream into a deep bowl for kneading the dough. Add the vegetable oil right away — it keeps the dough elastic so it won't tear when you shape the pies. Add the salt and sugar and mix well. Beat the egg yolk with a fork, pour it into the mixture, and whisk lightly. Sift the flour to aerate it and catch any stray bits from the bag. Stir the baking soda into half of the flour — don't rush it, because adding the soda straight to the kefir would start the reaction too early and cost you the fluffy dough. Add that half of the flour-and-soda to the mixture, stir well, then work in the rest of the flour. Once the dough is too stiff to stir, switch to kneading by hand. Rub your hands with oil so it doesn't stick, then knead on a floured board for 5–7 minutes. Grease the sides of a wide, clean bowl with oil, add the dough shaped into a ball, and cover with plastic wrap. Let it rest for 15 minutes so the soda reacts and the dough turns airy with no off taste. This dough is neutral, so you can use it for savory or sweet pies. This time we're making an egg-and-green-onion filling. Finely chop the green onion and mix it with chopped hard-boiled egg, then add salt and ground pepper and stir well. Cool to room temperature and fill the pies. Grease the board with oil, divide the dough into small balls, roll each out with a rolling pin, place a teaspoon of filling in the center, and pinch the edges closed. Heat the oil in a large skillet and fry the pies on both sides until golden. Fry the seam side first, so the pie seals right away and the filling doesn't leak. Drain on paper towels and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Baking soda - 0  kcal/100g

Similar recipes

Related and additional categories: