Fried pies in a frying pan - 112 cooking recipes

A huge selection of additives: with cheese, cottage cheese, onions and boiled eggs, meat or offal, rice and mushrooms, potatoes, vegetables, fruits, berries. 3. There is no need to worry about possible “leakage” of the filling, as happens when baking in the oven. The dough in oil quickly thickens and the additives remain inside. 4. A crispy, golden brown crust is more important than fluffiness, so it is not necessary to use yeast. This is a plus for the usefulness of the dish. 5. It is worth taking care of a sufficient supply of vegetable oil. 6. Cooking whites or donuts requires less time, despite the continuous “duty” at the frying pan. Preparing the dough for frying takes about 10 minutes, and the dough must sit for baking. Frying the finished products on both sides takes another ten minutes, and baking time in the oven is at least half an hour. 7. The cooking process can be extended, if desired, for a whole week or longer. After kneading the dough, put it in the refrigerator. Next, cut off a small portion, enough for one meal. The value of fried pies is in their freshness; they taste better hot. For variety, you can add a new filling to each batch.