Kefir pies with yeast in a frying pan

The most delicious, lush, tender, simple, appetizing! Pies on kefir with yeast in a frying pan can be cooked with any filling. Here it is hearty meat, with onions. The peculiarity is that the minced meat is taken raw, although it can be replaced with boiled, minced meat. Amazingly delicious!

Snezhana

Recipe author

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Composition / ingredients

servings:

For the dough:

Wheat flour

500

Chicken eggs

Dry yeast

1.5

Kefir

Water

100

Vegetable oil

100

Sugar

Salt

0.5

For filling:

Salt

to taste

Minced meat

300

Onion

Ground black pepper

to taste

For frying:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 33 % 17 g

Carbohydrates 51 % 26 g

285 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to fry pies on kefir with yeast? Prepare the ingredients. Pies will be fried with minced meat filling. We will cook the dough on sourdough, but in a quick way. In a bowl, pour a tablespoon of sugar, a tablespoon of flour, pour half a glass of warm water. We dilute the mixture so that the sugar dissolves and the flour disperses. Add dry yeast, stir the mixture and leave it in a warm place for 15 minutes.
Step 2:
Meanwhile, we will prepare other ingredients. Kefir should be at room temperature. You can burn it in a microwave oven for 15 seconds at medium power, but so that it does not curdle and does not become alert. Sift the flour, it is better to do it a couple of times so that it is saturated with oxygen.
Step 3:
We drive a chicken egg into a bowl, shake it with a fork. Pour in warm kefir, prepared sourdough, add salt, vegetable oil. Stir the mixture. We begin to pour in the sifted wheat flour. We pour the flour in parts, each time mixing the mass with a spoon or a wooden spatula. When it becomes difficult to knead the mass with a spoon, we spread the dough on the work surface sprinkled with flour and begin to knead it with our hands.
Step 4:
Yeast dough loves hands, so you need to knead it for as long as possible, at least 15 minutes. Then put the dough back in the bowl. Cover it with a towel and put it in a warm place for 2 hours. When the dough rises, we crumple it and let it rise again.
Step 5:
Prepare the filling. You can take the minced meat ready or cook it yourself from a mixture of beef and pork, such minced meat as a filling will be more tender, juicy and delicious. To it you need to add finely chopped onions and spices: ground black pepper and salt to taste.
Step 6:
We begin forming pies. we divide the dough into identical pieces, each of them is rolled into a flat cake. Put a little minced meat in the middle, pinch the edges. We leave the pies to lie on the table for about 5 minutes.
Step 7:
Heat the vegetable oil in a frying pan. We put pies on it, fry on medium heat until ruddy on both sides. We serve the pies to the table. Enjoy your meal!

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.