Pies on kefir like fluff in a frying pan

Kefir and sour cream are combined in a saucepan or saucepan. To make ready-made pies light and airy, kefir should be greasy (the more, the better) and not quite fresh. Ideally, if the shelf life is already coming to an end - then fermented milk bacteria will play their role as well as possible.

Warm up the fermented milk mixture over low heat for a few minutes. This will allow the fermented milk bacteria to become more active and react more quickly with soda, which means that there will be no taste of it in the finished version of the dish.

Pour kefir and sour cream into a deep bowl, where we will knead the dough. Immediately add vegetable oil - it will allow the dough to be more elastic and not tear when modeling. Add salt and sugar, mix well. Shake the egg yolk with a fork, pour it into the fermented milk mixture and lightly whisk with a whisk.

We sift the flour through a sieve - this will help to saturate it with oxygen and get rid of garbage, if it accidentally got into the package. Add soda to half a serving of flour. You should not rush with it, and if you pour soda immediately into kefir, the reaction will begin earlier and you can forget about the lush dough. Add half of the flour with soda to the workpiece, mix well and add the rest of the flour.

The dough has already become too thick, so then we knead with our hands. We wipe our hands with vegetable oil so that the dough does not stick, and proceed to kneading. Knead on a flour-dusted board for 5-7 minutes.

The walls of a wide clean bowl are lubricated with vegetable oil, spread the dough rolled into a ball and cover with cling film. We leave it for 15 minutes so that the soda reacts, and the dough turns out to be airy and without an unpleasant taste.

The dough for pies according to this recipe turns out to be neutral, so you can use it for both salty and sweet pies. This time we are preparing a variant of the filling from eggs and green onions. Finely chop the green onion and mix it with chopped hard-boiled egg, add salt and ground pepper. Mix everything well. Cool to room temperature and fill the pies.

Grease the board with oil, divide the dough into small balls, roll out each with a rolling pin, put a teaspoon of filling and fasten the edges.

In a large frying pan, heat the vegetable oil and fry the pies on both sides until golden brown. First fry the side with a seam - so the pie will immediately seal and the filling will not leak out. We spread it on a paper towel to get rid of excess fat, and serve it to the table hot.

Bon appetit!