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Pan-Fried Buttermilk Hand Pies

Not sure what to do with that leftover soured milk? Fry up some tasty, filling hand pies! Some people just never hit it off with yeast dough — is that you? Then this recipe is exactly what you need to treat your family to delicious pies. You can fry them or bake them, and the filling is up to you. Today I'll show you the potato version, since it's my favorite and, to my mind, the most versatile. These pies are a great side for soup or a satisfying dish all on their own.

alena•♫Author avatar
Recipe author
Fried curdled pies
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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 10 % 5 g
Fats 35 % 17 g
Carbohydrates 54 % 26 g
276 kcal
GI: 23 / 0 / 77
  • First, make the filling for the pies: 1. Wash, peel, and boil the potatoes in salted water. Drain, then mash them. 2. While the potatoes cook, peel and finely chop the onion. 3. Heat a skillet, melt the butter, add the onion, and fry until golden. 4. Add the onion along with the leftover butter to the mashed potatoes and mix well. The filling is ready. Now for the pies themselves: 1. Pour the buttermilk into a fairly large bowl. 2. Crack in the egg and add the vegetable oil and salt. 3. Slake the baking soda with the vinegar and pour it into the bowl. Whisk everything together well. 4. Sift the flour and work it in a little at a time, kneading into a dough. 5. Add the vodka and mix again. 6. Dust the counter with flour, turn out the dough, and knead it well. 7. Divide the dough into pieces — this amount makes 12–14 medium pies. Roll each piece into a ball. 8. Roll the balls out into thin rounds and place filling in the center of each (dividing it evenly among all the pies). 9. Heat a skillet well with vegetable oil, add a few pies, and cover with a lid (this helps them puff up). 10. Fry the pies until crisp and golden on both sides. Repeat with the rest. These pies are especially good hot, so serve them straight from the pan. Enjoy!

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

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  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
  • 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
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Skimmed yogurt - 38  kcal/100g
  • Yogurt - 38  kcal/100g
  • Vodka - 235  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g

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