1. Main Page
  2. Second course
  3. Fried pies on kefir with potatoes and mushrooms

Pan-Fried Kefir Hand Pies with Potato and Mushrooms

This dough comes together without any yeast. Making a light, airy kefir dough for fried hand pies is quick and easy.

MarinaAuthor avatar
Recipe author
Fried pies on kefir with potatoes and mushrooms
Watch the video
Fried pies on kefir with potatoes and mushrooms
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 4 g
Fats 25 % 9 g
Carbohydrates 64 % 23 g
186 kcal
GI: 30 / 0 / 70

Cooking method

  1. Step 1:

    Step 1

    Gather your ingredients. Make the mashed potatoes ahead of time. Dry-fry the mushrooms in a skillet over medium heat, without oil.

  2. Step 2:

    Step 2

    Trim the roots off the green onion and chop it finely.

  3. Step 3:

    Step 3

    Combine the potatoes, mushrooms, and onion, and season with salt and pepper. Mix everything well until smooth and even. The filling is ready.

  4. Step 4:

    Step 4

    Make the kefir dough. Crack the egg into a bowl, add the sugar, salt, and baking soda, then pour in the kefir and vegetable oil. Mix everything together.

  5. Step 5:

    Step 5

    In another bowl, combine the sifted flour and butter, rubbing them together with a fork. Pour the kefir mixture into the flour and knead into a dough.

  6. Step 6:

    Step 6

    Bring the dough together first with a spoon, then with your hands, until smooth. Cover it with a cloth and let it rest for 20–30 minutes.

  7. Step 7:

    Step 7

    Divide the rested dough into portions and shape each into a small round.

  8. Step 8:

    Step 8

    Place a spoonful of the potato-and-mushroom filling in the center of each round.

  9. Step 9:

    Step 9

    Pinch the edges closed and turn each pie seam-side down.

  10. Step 10:

    Step 10

    Do the same with the rest.

  11. Step 11:

    Step 11

    Pour the vegetable oil into a skillet, heat it up, and add the pies.

  12. Step 12:

    Step 12

    Fry the pies over low heat on both sides until golden. Once you flip them, cover the pan with a lid and keep frying.

  13. Step 13:

    Step 13

    Transfer the finished pies to a paper-towel-lined plate. Then move them to a pot and cover with a lid — this steams them slightly and makes them more tender.

  14. Step 14:

    Step 14

    Serve the hot potato-and-mushroom hand pies with sour cream. Enjoy!

  • Kefir pies are best cooked in a skillet rather than the oven. They come out remarkably light and airy — they practically melt in your mouth.

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

  • 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
  • Forest mushrooms - 21  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  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
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Pepper - 26  kcal/100g

Similar recipes

Related and additional categories: