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Kefir pies fried in a pan

Pan-Fried Kefir Pies with Potato Filling

Fluffy, delicious hand pies with a potato filling, made right in the skillet! Even with no yeast, kefir makes a wonderful soft, airy dough for these tasty fried pies — and this recipe is clear proof of it.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Wheat flour

400

Kefir (3.2%)

250

Egg yolks

Vegetable oil

Sugar

Salt

Baking soda

0.3

Potatoes

400

Salt

Ground black pepper

Onion

Butter

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 19 % 8 g

Carbohydrates 69 % 29 g

204 kcal

GI: 24 / 0 / 76

Cooking method

Step 1:

Gather the ingredients from the list. The first secret to a good kefir dough is using kefir that's slightly soured, so it's high in lactic acid — and it should be full-fat, at least 3.2%. You can let the kefir sit somewhere warm beforehand to get the lactic acid going.
Step 2:

Warm the kefir to about 97°F (36°C). It's best to do this on the stovetop over low heat, stirring constantly with a spatula so the kefir doesn't curdle and the whey doesn't separate. If your kefir is low-fat, stir in a couple of tablespoons of sour cream to make the dough richer. Then add the sugar, salt, and egg yolk to the bowl of warm liquid and mix well.
Step 3:

The sugar is a must, even if you're making savory pies — the dough won't come out right without it. Use only the yolk of the egg; skip the white, since it would weigh the dough down. Pour in the vegetable oil and mix again.
Step 4:

Sift the wheat flour (fresh flour matters here too — old flour, even within its date, works against a good bake), combine it with the baking soda (its freshness can affect the result as well), stir, and add it to the liquid mixture in small batches, whisking or stirring with a spoon after each addition.
Step 5:

Once the mixture starts to thicken, turn it out onto a floured work surface and keep kneading by hand, gradually working in a little more flour. The dough should come out soft and smooth. Put it in a bowl, cover with plastic wrap, and let it rest at room temperature for 15 minutes. This lets the gluten develop so the dough becomes more workable and elastic.
Step 6:

Use any filling you like — mine is potato. Wash, peel, and boil the potatoes in salted water for about 25 minutes, as if for mashed potatoes.
Step 7:

Drain the potatoes, leaving just a little of the cooking liquid in the bottom of the pot. Add the butter, salt, and ground black pepper to taste, plus — if you like — some finely chopped onion sautéed in vegetable oil, and mash together. The filling is ready.
Step 8:

Divide the rested dough into 10 pieces, or more or fewer depending on how big you want the pies. Roll each piece into a round and place some filling in the center.
Step 9:

Pinch the edges of the dough closed, shaping each pie however you like.
Step 10:

Pour vegetable oil into the skillet and heat it up. Fry the pies over medium heat on both sides until golden, about 5 minutes per side. Lift them out and blot the excess oil with a paper towel. Serve the pies warm. I'm glad I could share how I make pan-fried kefir pies with you. Enjoy!