Quick No-Yeast Water Pies with Any Filling

Delicious with minimal ingredients! Water pies without yeast will help when everything is over at home, and your soul requires baking. Excellent, quick, and can be made with any filling you like.
cook time: 1h
Maya Lindell
Quick No-Yeast Water Pies with Any Filling

Nutrition Facts (per serving)

345
Calories
16g
Fat
42g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Sugar 1 tsp
Wheat flour 500 g
Water 200 ml
Vegetable oil 1 cup
Chicken eggs 2 pc
Jam (For filling) 1 cup

Recipe instructions

Step 1

Step 1
How to make pies on water? Prepare the necessary ingredients. Use premium flour. Large eggs are suitable. An hour before cooking, remove them from the refrigerator. For the dough to turn out well, they must be at room temperature. Take the jam that you like best.

Step 2

Step 2
Start preparing the dough. Wash the eggs with soap and dry with a towel or napkin. Take a deep bowl in which it will be convenient to beat eggs and mix liquid ingredients. Beat them with sugar and salt. There is no need to whip until foam appears. Adding salt improves the taste and simplifies the whipping process. Pour in water at room temperature and whisk again until the sugar and salt dissolve. Add 2 tablespoons of vegetable oil and stir.

Step 3

Step 3
To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift half the flour into it. It must be sifted to remove small debris and saturate the dough with oxygen so that it is airy. Make a well in the middle of the flour and pour the liquid component of the dough into it. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful.

Step 4

Step 4
Starting from the middle of the bowl, use a spoon to knead the dough in one direction, gradually collecting flour from the edges. When the flour in the bowl runs out, add the remaining flour in small portions until you reach the desired consistency. When it becomes difficult to knead with a spoon, start doing it with your hands.

Step 5

Step 5
Knead the dough thoroughly. It should be slightly elastic, but tender and stick a little to your hands. Do not make the dough too stiff so that it becomes rubbery. Cover the dough with a towel or cling film to prevent it from drying out or chapping. Leave it to sit so that the gluten dissolves well and makes it easier to work with.

Step 6

Step 6
Any filling is suitable for these pies. Only it should not be too liquid so as not to leak out during frying. I took thick apricot jam.

Step 7

Step 7
Divide the dough into 10 pieces and roll them into balls. Place on a floured work surface. Form the pies. Make pies by greasing your hands with butter or dusting them with flour. But keep in mind that if there is a lot of flour on the pie, it will burn during the frying process. Roll out the dough into a round layer 0.3-0.5 cm thick. Place the filling on one side, leaving the dough at the edges for pinching. Add the amount of filling to your liking.

Step 8

Step 8
Cover the filling with the other half of the dough and carefully pinch the dough around the entire edge.

Step 9

Step 9
Whatever frying pan you take for frying the pies, pour enough oil so that the pies sink halfway into it. Heat the oil over medium heat to avoid burning yourself. To prevent the oil from splashing, you can add a pinch of salt to it; it will absorb moisture, if any. Fry in a frying pan on both sides until golden brown. Transfer the finished pies to a plate covered with paper towels to remove excess oil.

Additional rubrics

Related recipes