Pies fried in a frying pan on dry yeast

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for making pies. Take the flour of the highest grade. Any odorless vegetable oil will do. Instead of onions and dill, you can take any greens that you like best. Start by making the dough.

2. Step 2:

   

   Some yeast must be activated by first dissolving in a warm liquid, others can be immediately added to flour. To prepare the dough for pies, those that need to be activated beforehand will be suitable. To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Heat the water to a temperature of 37-40 degrees. Dissolve the sugar in it and add yeast.

3. Step 3:

   

   In the absence of a special cooking thermometer, the required temperature can be determined in the following way: you need to drop a drop of water on the inside of the wrist. If the feeling is neutral - not cold and not hot, then the temperature is correct. At a low temperature, the yeast will work slower and it will take longer to cook. At elevated temperatures, the yeast will die, the dough will not rise and the taste of the finished pies will be spoiled.

4. Step 4:

   

   Add 3-4 tablespoons of sifted flour, mix and leave for 10-15 minutes in a warm place. The flour for the dough needs to be sifted to separate small debris and saturate the dough with oxygen and it was airy. When a lush cap appeared on the surface, the yeast became active and you can work with them. Add salt and half the oil. You'll need the rest later. Mix well. The salt should dissolve and the oil evenly disperse over the dough.

5. Step 5:

   

   Sift half of the required amount of flour into a bowl. Stir with a spoon until smooth. Sift the remaining flour into a separate container.

6. Step 6:

   

   The properties of flour of the same grade, but different manufacturers may differ, to get the desired consistency, add flour in small portions. When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly.

7. Step 7:

   

   The dough should be soft and tender. Lubricate the bottom and walls of the bowl with vegetable oil so that the dough does not stick to the dishes. Also knead the finished dough with your hands with butter. Cover the bowl with a napkin or towel so that it does not dry and rises well. Leave in a warm place for about 1-1.5 hours.

8. Step 8:

   

   Peel potatoes and dirt, rinse well. Cut into small pieces of approximately the same size so that all the potatoes are cooked at the same time and quickly. Boil it until tender. It will take about 20-30 minutes, depending on the capabilities of your stove and the potato variety. There is no need to salt.

9. Step 9:

   

   While the potatoes are cooking, remove the wilted parts from the greens and rinse it under running water. Dry it thoroughly with cotton or paper towels. Chop with a knife or blender. I like to see pieces of greenery in the filling, so I do it with a knife. Bring the milk to a boil and immediately remove from the heat.

11. Step 10:

    

    Drain all the water from the boiled potatoes. Add milk and make mashed potatoes with a masher while the potatoes are still hot. It is better not to make puree with a blender, since it turns out to be heavy and very sticky. It will be hard to work with him. Add the chopped herbs, add salt and mix the puree thoroughly until smooth. The filling is ready. Fill the pies with it only when it cools down, otherwise you can spoil the dough.

12. Step 11:

    

    When the dough has increased 1.5-2 times in volume, it is ready and you can start working with it. Separate the pieces from the dough, roll them into balls the size of a large walnut. Place on a horizontal work surface, sprinkled with flour.

13. Step 12:

    

    Form the pies. Make pies by greasing your hands with butter or sprinkling with flour. But keep in mind that if there is a lot of flour on the pie, it will burn during the frying process. Roll out the dough into a round layer 0.4-0.5 cm thick.

14. Step 13:

    

    Make an oblong "cutlet" from the filling.

15. Step 14:

    

    Pinch the dough all over the edge. Gently flatten the patty and place it seam down on a floured surface.

16. Step 15:

    

    Make all the pies this way. When the first pies rose a little and increased in volume.

17. Step 16:

    

    Whatever frying pan you take, pour enough oil so that the pies drown in it by half. Heat the oil over medium heat, because it is dangerous to work with hot oil and you can get burned. In order for the oil not to splash, you can add a pinch of salt to it, it will absorb moisture, if there is any. Check the required oil temperature by throwing a small piece of dough. It should boil.

18. Step 17:

    

    Gently dip the pies into the butter. Fry in a frying pan on both sides until golden brown. Transfer the finished pies to a dish covered with paper towels to remove excess oil.