Fried pies with onion and egg on kefir

Step-by-step cooking

1. Step 1:

   

   Dough preparation products. If you measure the flour with glasses, first measure the required amount of UN-SIFTED flour, and then only sow it! Kefir for the dough must be at room temperature. If you took it directly from the refrigerator, then heat it up slightly.

2. Step 2:

   

   Sift flour, add salt. If you have baking powder instead of soda, then you need to add it to the flour right now. Mix everything thoroughly.

3. Step 3:

   

   Rub the egg with sugar, you can just use a fork.

4. Step 4:

   

   Combine the egg mass with kefir and 3 tbsp. l. (leave 1 tbsp. l. for later) vegetable oil, mix until smooth.

5. Step 5:

   

   Add half the flour, mix thoroughly. You should get a liquid dough with a consistency resembling 15% sour cream. If you decide to put soda in the dough, and not baking powder, extinguish it with lemon juice (or vinegar) and immediately add it to the dough. Mix everything so far with a fork. Add the remaining flour.

6. Step 6:

   

   As soon as the dough begins to gather into a bun, we transfer it to the table. The table (in my case, a silicone mat) is powdered with the remaining flour. We put the remains of vegetable oil next to us - 1 tbsp . We continue kneading the dough with two hands. As soon as all the flour is collected from the dough table, it will begin to stick to your hands. We coat our palms with vegetable oil and continue kneading until completely absorbed.

7. Step 7:

   

   Knead the dough until smooth, for about 3 minutes, this is quite enough. A homogeneous, very tender and very soft dough on kefir should turn out to be your result. It can still stick to your hands. In no case do not add more flour - let it be less than more! We shape the dough into a bun, sprinkle with flour and put it in a saucepan, covered with a lid, or just in a bag. The kefir dough needs to rest for 20-30 minutes before frying.

8. Step 8:

   

   Products for the preparation of the filling. Chicken eggs are hard-boiled (after boiling, they should be boiled no longer than 10 minutes, preferably 7-8 minutes, otherwise the yolk of the overcooked eggs will have a gray rim) and peeled from the shell. The greens are sorted and washed. Ready-made pies will be fried in vegetable oil.

10. Step 9:

    

    Chop the greens: green onions and dill. Cut the eggs into small cubes.

11. Step 10:

    

    We shift the greens and eggs into a deep container, add 2-3 tablespoons of fatty sour cream for juiciness. Salt, pepper, mix until smooth.

12. Step 11:

    

    Back to the test. It has become elastic, less sticky. A clean, dry table is thoroughly powdered with flour. We shift the dough to flour, we also powder it on top.

13. Step 12:

    

    Roll out this dough on kefir from the middle to the edges, without going back with a rolling pin, making light, without jerks and efforts, movements, because the dough is very pliable, easily stretched. Roll out into a circle or oval, 6-7 mm thick, making sure that the dough does not get chapped. Sprinkle with flour, as needed. We select a small saucer for a stencil with a diameter of 8.5-9 cm. We cut out circles with a knife.

14. Step 13:

    

    We take each circle, sweep away the excess flour with a brush, exactly from the side on which we decided to spread the filling. Put 1.5 - 2 tablespoons of filling in the center of each circle.

15. Step 14:

    

    The dough on kefir does not stretch, it is no longer possible to stretch it further, it is already thinly rolled out. Therefore, we start collecting the pie from the middle. We connect the edges, carefully pinch and head in one direction to the end. Then from the middle we head in the other direction to the end. We turn the finished pie seam down, bend the sharp edges inward and lightly, gently press the pie to the table with the palm of our hand to evenly distribute the filling throughout the pie.

16. Step 15:

    

    Heat the frying pan to a bluish haze, without oil! Then turn down the heat, and only after the intense heat subsides, pour the oil (exactly half the height of your pie before frying) and heat it. The oil must not be allowed to smoke. It should fry, but not burn. It is necessary to control the fire during the entire frying time. Pies made of kefir dough greatly increase in size, so they should be free in the pan.

17. Step 16:

    

    Fry the pies on both sides until they are ruddy. Remember that the dough continues to darken after frying, so do not overdo the pies. For greater certainty that your pies are perfectly baked, break the first probe in half. If you notice a raw dough, turn down the heat, wait a little and continue frying. Freshly fried patty, usually with a rough crust. But once he lies down for 2-3 minutes, he becomes incredibly soft.