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Pan-fried pea pies

Pan-Fried Split Pea Hand Pies

Fluffy, tasty, appetizing, budget-friendly little pies that'll feed a big family! These pies are a simple, everyday, and very affordable dish. I only got to know them after I got married — my husband asked me to make them, but I didn't know how... Once I finally did, though, I loved them — every bit as good as the classic potato or cabbage pies everyone's used to! And if you use water instead of milk in the dough, you get a wonderful dish for a fast. Give them a try!

nasstin

Recipe author

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Composition / ingredients

Servings:

Flour

Milk (warm)

150

Water (warm)

150

Vegetable oil

Dry yeast

1.5

Sugar

Salt

1.5

Split peas

1.5

Onion

150

Vegetable oil

Salt

Vegetable oil

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 34 % 21 g

Carbohydrates 52 % 32 g

342 kcal

GI: 41 / 0 / 59

Cooking method

Step 1:

The ingredients you'll need.
Step 2:

Add the yeast to the flour.
Step 3:

Salt.
Step 4:

Sugar.
Step 5:

Mix together.
Step 6:

Add the warm milk.
Step 7:

The warm water.
Step 8:

The vegetable oil.
Step 9:

Mix with a spoon, then knead the dough by hand for 10–15 minutes. Lucky owners of a bread machine can put it to work — it handles this job beautifully!
Step 10:

Well-kneaded dough turns out smooth and elastic.
Step 11:

Cover the dough with a towel and leave it in a warm spot for 1 hour.
Step 12:

Meanwhile, let's make the filling. Here's what you'll need.
Step 13:

It's best to soak the peas overnight, so they cook down faster.
Step 14:

Drain the soaking water and cover the peas with fresh water.
Step 15:

The water should cover the peas by an inch or two. If you didn't soak them ahead of time, use more water.
Step 16:

Bring the peas to a boil and turn down the heat! Cook them with the lid slightly ajar — like milk, they love to boil over.
Step 17:

Salt the peas and cook until soft. Good peas break down into a purée on their own.
Step 18:

Finely chop the onion.
Step 19:

Fry it in vegetable oil until golden. You can add a little smoked bacon for extra flavor.
Step 20:

My peas didn't fully break down, so I mash them with a potato masher. They're a little runny right now, but that's fine — they'll thicken as they cool!
Step 21:

Add the fried onion.
Step 22:

Stir it in — the filling is ready! Leave it to cool.
Step 23:

After an hour the dough has risen nicely, even though the yeast was just mixed into the flour and we skipped making a sponge!
Step 24:

Divide the dough into small balls! This amount made 20 for me.
Step 25:

Press each ball out into a round with your hands.
Step 26:

Add the filling. I love these packed with as much filling as possible, so I'm generous with it.
Step 27:

Now the key is to seal the pie well.
Step 28:

The first pie is ready!
Step 29:

Set it seam-side down.
Step 30:

Now give the pies 10–15 minutes to rise, so they turn out even fluffier.
Step 31:

Fry the pies in vegetable oil until golden. I love an old cast-iron skillet for this — it holds heat better than modern nonstick pans.
Step 32:

Flip them and finish frying the other side.
Step 33:

Look at these beauties! Set them on paper towels to drain off the excess oil.
Step 34:

Enjoy!