Pan-Fried Milk Dough Hand Pies (Any Filling)
Milk-based dough turns out wonderfully fragrant and tender. This dough for hand pies bakes up aromatic with a lovely golden color, and thanks to the butter it practically melts in your mouth—it works with any filling. These pies go great with all sorts of red sauces, like a tomato or tomato-paste sauce, or any homemade chili-garlic ajika you might have on hand.
olenika
Recipe author
Pan-Fried Milk Dough Hand Pies (Any Filling)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
9 g
Fats 21 %
13 g
Carbohydrates 65 %
41 g
316 kcal
GI:
3
/
0
/
98
- Start by dissolving the yeast in 1/3 cup of warm milk, then add the sugar and 1 tablespoon of flour. Set it in a warm spot until it forms a tall, foamy cap (ideally rising to the rim of the glass). Once the yeast is active, put half the flour (400 g / about 3 cups) into a deep bowl—keep in mind the mixture will double or even triple. Pour in the remaining milk, add the softened butter and salt, and stir in the risen yeast. Cover the bowl with a towel and let the dough ferment fully for about 1 hour. Don't seal the bowl airtight with a lid or plastic wrap—the yeast needs to breathe, or the dough will taste sour. Once the dough has risen, punch it down to release the built-up gas, then knead, working in the rest of the flour a little at a time. Knead until the dough is no longer sticky, then divide it into 12–15 rounds—up to you, depending on how big you want the pies—and cover again with a towel for about 20 minutes. Use any filling you like, as long as it's already cooked, not raw: mashed potatoes with fried onion, braised cabbage, green onion with egg, cooked chopped liver, and so on. All that's left is to roll out each round, add the filling, seal it well, and fry in a skillet with 100 ml (about 1/2 cup) of oil over medium heat, until golden on both sides.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 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
- Fresh (cake) yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
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