Easy Rye Flour Oven Pies Without Yeast

Very simple, from ordinary products, a holiday every day! Baking pies made from rye flour without yeast in the oven is not difficult. The dough from the most common products is ready in a matter of minutes. It goes well with any savory filling! Unusual and very tasty! Healthier than traditional baked goods!
cook time: 1h 15 min
Freya Ashford
Easy Rye Flour Oven Pies Without Yeast

Nutrition Facts (per serving)

253
Calories
16g
Fat
19g
Carbs
8g
Protein

Ingredients (8 portions)

For dough:

Rye flour 110 g
Wheat flour 110 g
Water 125 ml
Vegetable oil 70 ml
Salt 0.33 tsp

For filling:

Chicken mince 220 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Salt to taste
Ground coriander 0.75 tsp

For lubrication:

Egg yolks 1 pc
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake pies from rye flour without yeast? First make the filling. Prepare the necessary products for this. You can use any minced meat. I used minced chicken fillet, but you can use store-bought stuff. Read about the intricacies of working with wheat and rye flour in a separate article at the end of this recipe.

Step 2

Step 2
Wash the pre-peeled onions and cut into small cubes.

Step 3

Step 3
Heat vegetable oil slightly in a frying pan. Fry the prepared onions, stirring occasionally, until soft.

Step 4

Step 4
Place the minced meat in the pan. Fry the minced meat with onions over medium heat, stirring and breaking up any lumps.

Step 5

Step 5
Fry the minced meat for about 15 minutes. Halfway through cooking, add salt to the minced meat, add coriander (or any spices and seasonings you wish), and stir.

Step 6

Step 6
The filling is ready. Let it cool.

Step 7

Step 7
While the filling is cooling, make the dough. Take water at normal room temperature.

Step 8

Step 8
Combine rye and wheat flour with salt. In a suitable sized bowl, sift the flour mixture through a sieve until the dough is smooth and tender. Flour has different properties and you may need more or less of it. Therefore, approximately 2 tbsp. Set aside the flour, it may be needed when kneading the dough.

Step 9

Step 9
Make a well in the flour, add water and vegetable oil. Stir first with a spoon, then knead the dough with your hands. If the dough is still sticky, add the reserved flour.

Step 10

Step 10
Knead a moderately stiff, soft, slightly oily dough. Wrap it in a clean bag and leave it on the counter for 15 minutes. The gluten will disperse, and the dough will be more pliable and tender to work with.

Step 11

Step 11
Divide the dough into several equal parts, the number of which depends on the desired size of the pies. Roll each piece of dough into a log.

Step 12

Step 12
Roll out the bun into a round cake about 0.5 cm thick.

Step 13

Step 13
Place the filling on one half of the flatbread.

Step 14

Step 14
Cover the filling with the other half of the tortilla, forming a pie. Connect the edges well.

Step 15

Step 15
You can make the edges of the pie twisted or leave a regular tuck.

Step 16

Step 16
Form all the pies in the same way and place them on a parchment-lined baking sheet.

Step 17

Step 17
In a small bowl, beat the yolk with a spoonful of milk until smooth.

Step 18

Step 18
Using a pastry brush, brush the tops of the rye pies with the beaten yolk.

Step 19

Step 19
Bake the pies in an oven preheated to 180C for about 20 minutes until lightly browned. Adjust the baking time based on the operating characteristics of your oven. Read about ovens in the article at the end of the recipe.

Step 20

Step 20
Pies made from rye flour are good both warm and cold. Bon appetit!

Additional rubrics

Related recipes