Fried pies with onions and eggs on kefir

Delicate and soft pies with a tasty and juicy filling, piping hot! I love working with kefir dough. It is always tender and pliable. And this recipe is no exception! It is important that the filling is juicy and tender. Sour cream will help with this; it is very appropriate here. By the way, someone will say: wow, 10 pieces. eggs only for the filling! But the thing is that pies with kefir dough increase greatly in size when frying, and if you skimp on the filling, the finished pie will taste boring - a lot of dough, not enough filling... From the specified amount of products I got 18 pieces of pies. The finished pies turn out very appetizing, tasty, and filling. On the second day (I deliberately put it off for the sake of the experiment, otherwise they would not have survived :))))) - they do not become stale, which again makes me happy.
190
26775
Ruby PattersonRuby Patterson
Author of the recipe
Fried pies with onions and eggs on kefir
Calories
675Kcal
Protein
20gram
Fat
40gram
Carbs
53gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 9
300g
4tablespoon
1.5tablespoon
2teaspoon
1teaspoon
0.5teaspoon
3tablespoon
to taste
to taste

Step-by-step preparation

Cooking timeCooking time: 1 hr 20 mins
  1. STEP 1

    STEP 1

    Products for making dough. If you measure flour in glasses, first measure the required amount of UNSIFTED flour, and then just sow it! Kefir for dough must be at room temperature. If you took it straight from the refrigerator, then warm it up slightly.

  2. STEP 2

    STEP 2

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

  3. STEP 3

    STEP 3

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

  4. STEP 4

    STEP 4

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

  5. STEP 5

    STEP 5

    Add half the flour, mix thoroughly. You should get a liquid dough with a consistency similar to 15% sour cream. If you decide to put baking soda in the dough rather than baking powder, quench it with lemon juice (or vinegar) and immediately add it to the dough. Still stirring everything with a fork. Add the remaining flour.

  6. STEP 6

    STEP 6

    As soon as the dough begins to form a bun, transfer it to the table. Dust the table (in my case, a silicone mat) with the remaining flour. Place the remaining vegetable oil next to you - 1 tbsp. We continue kneading the dough with both hands. As soon as all the flour is collected from the table, the dough will begin to stick to your hands. Coat your palms with vegetable oil and continue kneading until completely absorbed.

  7. STEP 7

    STEP 7

    Knead the dough until smooth, for about 3 minutes, this is quite enough. You should end up with a homogeneous, very tender and very soft kefir dough. It can still stick to your hands. Under no circumstances should you add more flour - let there be less rather than more! Shape the dough into a ball, sprinkle with flour and place in a saucepan, covered with a lid, or simply in a bag. The kefir dough needs to rest for 20 - 30 minutes before frying.

  8. STEP 8

    STEP 8

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

  9. STEP 9

    STEP 9

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

  10. STEP 10

    STEP 10

    Transfer the greens and eggs into a deep container, add 2-3 tbsp for juiciness. l. fat sour cream. Salt, pepper, mix until smooth.

  11. STEP 11

    STEP 11

    Let's return to the test. It became elastic and less sticky. Lightly dust a clean, dry table with flour. Transfer the dough to flour and dust the top with the same amount of powder.

  12. STEP 12

    STEP 12

    Roll out this kefir dough from the middle to the edges, without turning back with a rolling pin, making light movements, without jerking or effort, since the dough is very pliable and stretches easily. Roll out into a circle or oval, 6-7 mm thick, keeping an eye on so that the dough does not dry out. Sprinkle with flour as needed. Select a small saucer for the stencil with a diameter of 8.5-9 cm. Cut out circles with a knife.

  13. STEP 13

    STEP 13

    We take each circle, sweep away the excess flour with a brush, exactly on the side on which we decided to place the filling. Place 1.5 - 2 tbsp in the center of each circle. l. fillings.

  14. STEP 14

    STEP 14

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

  15. STEP 15

    STEP 15

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

  16. STEP 16

    STEP 16

    Fry the pies on both sides until golden brown. Remember that the dough continues to darken after frying, so do not overcook the pies. To be more sure that your pies are perfectly baked, break the first sampler in half. If you notice raw dough, lower the heat, wait a little and continue frying. Freshly fried pie, usually with a rough crust. But as soon as it sits for 2 - 3 minutes, it becomes incredibly soft.

Comments on the recipe

Author comment no avatar
TariTori
13.08.2023
4.9
And according to this recipe, fried pies with onions and eggs are delicious, and most importantly, fast.
Author comment no avatar
Milla
13.08.2023
4.6
Simply delicious!!! Thank you!!! My way is...
Author comment no avatar
Guest
13.08.2023
4.7
How warm and soulful your pies look! It smells like something very warm and homely. I really want to try it. The recipe is very accessible. Thanks for the advice! When the cold weather comes, I’ll definitely spoil my family with these pies.
Author comment no avatar
mother of a sweet tooth
13.08.2023
4.7
Cheers, thanks for the kind words! I tried really hard when I made and took pictures of these pies. My family appreciated it! Your words made my soul feel warmer, plus the heating was turned on in our house an hour ago. So I'm just overjoyed!
Author comment no avatar
Lyudmila
13.08.2023
4.9
Very tasty pies! Today I made it with a filling of mashed potatoes with fried onions and mushrooms, and now I looked in - the next ones will be with onions and eggs... Please correct the amount of onions in the filling recipe (there is probably a typo) - the weight should be not 1 gram, but for 10 eggs probably half a kilo