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No-Yeast Whey Hand Pies with Cheese

Quick and easy, fragrant and irresistible! These no-yeast fried hand pies made with whey and cheese come out tender, airy, and really tasty. The filling here uses two kinds of cheese, but you can make them with any filling you like — sweet or savory.

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Whey pies without yeast fried with cheese
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Whey pies without yeast fried with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 14 g
Fats 38 % 20 g
Carbohydrates 36 % 19 g
309 kcal
GI: 11 / 0 / 89

Cooking method

Cooking time: 45 min

  1. Step 1:

    Step 1

    How do you make no-yeast whey hand pies with cheese? Start by gathering the dough ingredients. Everything should be at room temperature, so take it out of the fridge ahead of time. Use good-quality, natural dairy products with no vegetable-fat fillers.

  2. Step 2:

    Step 2

    Warm the whey slightly — over a water bath or any way you like. Pour it into a suitable bowl and stir in the sour cream.

  3. Step 3:

    Step 3

    Beat the raw eggs into the mixture and stir until smooth. Always wash eggs before using them — even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.

  4. Step 4:

    Step 4

    Pour in the vegetable oil — refined and odorless is best.

  5. Step 5:

    Step 5

    Add the sugar.

  6. Step 6:

    Step 6

    Add the salt and mix well.

  7. Step 7:

    Step 7

    In a separate bowl, mix the sifted flour with the baking soda. Sifting is important — it works air into the flour so the pies come out light and rise well.

  8. Step 8:

    Step 8

    Combine the flour with the egg mixture. Add the flour a spoonful at a time, stirring gently to avoid lumps. Be ready to use a little more or less flour than the recipe calls for — go by the consistency of the dough, not a fixed amount.

  9. Step 9:

    Step 9

    Finely chop the washed and dried dill and add it to the dough. You can use any other herbs, or none at all.

  10. Step 10:

    Step 10

    Grate the hard cheese on the coarse holes of a box grater.

  11. Step 11:

    Step 11

    Add the cheese to the dough; add a little more flour now if needed. The dough should be the right consistency to work with easily by hand.

  12. Step 12:

    Step 12

    The dough is ready. Cover it with a towel and set it aside while you make the filling.

  13. Step 13:

    Step 13

    Gather the filling ingredients. I used brined suluguni and Adyghe cheese, but you can swap in any other soft cheeses. (Suluguni is a semi-firm brined Georgian cheese, similar to a young mozzarella; Adyghe is a fresh, mild brined cheese, much like farmer's cheese or paneer.)

  14. Step 14:

    Step 14

    Grate the suluguni on the coarse holes of a box grater.

  15. Step 15:

    Step 15

    Grate the Adyghe cheese as well. In place of it you can use brynza or another brined cheese (feta works well).

  16. Step 16:

    Step 16

    Add a little dried basil, mint, and herbes de Provence to the cheeses. You could use fresh herbs you love instead — basil, cilantro, parsley — or skip them; it's up to you.

  17. Step 17:

    Step 17

    Mix it together. No need to salt, since the cheeses are already salty. The filling is ready.

  18. Step 18:

    Step 18

    Dust the counter with flour and spoon a piece of dough onto it. To keep the dough from sticking, you can wet the spoon with water.

  19. Step 19:

    Step 19

    Shape the dough into a round with your hands.

  20. Step 20:

    Step 20

    Place the filling on the round and carefully pinch the edges closed. The dough is very tender, so handle it gently. Shape all the pies this way.

  21. Step 21:

    Step 21

    Heat a skillet with vegetable oil on the stove. Fry the pies on both sides until golden over medium heat, setting them in the pan seam-side down.

  22. Step 22:

    Step 22

    To drain off the excess oil, transfer the pies from the skillet onto paper towels.

  23. Step 23:

    Step 23

    Serve the pies hot — that's when the filling is at its best. Enjoy!

  • You can use store-bought whey or the homemade kind left over from making farmer's cheese.
  • Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
  • Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty, good quality, free of milk-fat substitutes, and melts well.
  • Whether you can swap baking soda for baking powder, how to add each so your baked goods turn out light, and how to avoid an off, soapy soda taste — that's all worth reading up on separately.

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream of 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  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
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Cheese 'uglichsky' - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Suluguni - 290  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g
  • Serum - 31  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Pickled cheese - 355  kcal/100g

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