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Dough pies without yeast in a frying pan

Yeast-Free Skillet Hand Pies

Simple, quick, and delicious fried hand pies! Dough made with milk and no yeast turns out just as fluffy and soft, and the pies from it have a crispy crust and tender crumb. You can use any filling you like: sweet, meat, potato, cabbage, and more.

Snezhana

Recipe author

Dough pies without yeast in a frying pan

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Composition / ingredients

Servings:

Milk

250

Flour (approximately)

400

Vegetable oil (+ for frying)

Salt

0.5

Sugar

0.5

Baking soda

0.5

Fruit preserves

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 8 % 5 g

Carbohydrates 81 % 48 g

254 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients from the list. Pour warm milk into a deep bowl — any fat content works. Naturally, the richer the milk, the richer the dough. Add the sugar, salt, and baking soda, pour in the vegetable oil, and stir.
Step 2:

It's best to sift the flour twice to aerate it well, so whatever you make from the dough comes out softer and lighter. Add the flour to the liquid in small batches, working the dough with a spoon.
Step 3:

Once it gets hard to stir with a spoon, turn the dough out onto a floured work surface and keep kneading. The dough shouldn't be too stiff, but it also shouldn't stick to your hands.
Step 4:

You can move straight on to shaping the pies. I used homemade apple butter from garden apples for the filling. You can use any filling for these pies, not just sweet ones: meat, mushrooms, potato, or cabbage. They're also delicious with jam, preserves, or fresh fruit and berries.
Step 5:

Divide the dough into small, equal pieces — the number depends on how big you want the finished pies. I got 12.
Step 6:

Roll each piece into a ball, flatten it with your palm, and roll it out with a rolling pin into a round that's not too thin.
Step 7:

Put filling in the center of the round. Pinch the edges shut so the filling doesn't leak out while frying, shape the pies, and set them seam-side down.
Step 8:

Pour vegetable oil into the skillet and heat it. Add the shaped pies to the hot oil. Fry each batch over medium heat for 5–7 minutes per side, until golden.
Step 9:

To make sure the filling cooks through — especially if it's raw meat — cover the skillet with a lid after flipping the pies and keep frying under the lid. Take the pies out of the skillet and set them on a paper towel to drain the excess oil, then move them to a serving plate. Enjoy!