Pan-Fried Yeast Pies: A Family Favorite!

Appetizing, filling and very tasty, for the whole family! Pies fried in a frying pan with dry yeast are made from ordinary products that everyone can find at home. You can easily feed them to the whole family by serving them with tea, and you can also take them with you on a walk.
cook time: 3h
Ethan Rowley
Pan-Fried Yeast Pies: A Family Favorite!

Nutrition Facts (per serving)

182
Calories
9g
Fat
22g
Carbs
4g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 4 cup
Dry yeast 12 g
Water 2 cup
Sugar 2 tsp
Salt 2 tsp
Vegetable oil 3 tbsp

For filling:

Potato 1.5 kg
Green onions 50 g
Dill 50 g
Milk 1 cup
Salt to taste

For frying:

Vegetable oil 1 cup

Recipe instructions

Step 1

Step 1
How to make pies fried in a frying pan using dry yeast? Prepare all the necessary ingredients. Take the highest grade flour. Any unscented vegetable oil will do. Instead of onions and dill, you can take any greens that you like best.

Step 2

Step 2
How to make yeast dough for delicious pies? Some yeast must be activated by first dissolving in a warm liquid, others can be immediately added to the flour. For preparing dough for pies, those that need to be pre-activated are suitable. To knead the dough, take a deep bowl convenient for mixing dry and liquid ingredients. Heat the water to a temperature of 37-40 degrees, add sugar and yeast.

Step 3

Step 3
In the absence of a special culinary thermometer, the required temperature can be determined in the following way: you need to drop a drop of water on the inside of your wrist. If the feeling is neutral — neither cold nor hot, then the temperature is correct. At low temperatures, the yeast will work more slowly and will take longer to cook. At elevated temperatures, the yeast will die, the dough will not rise and the taste of the finished pies will be spoiled.

Step 4

Step 4
Add 3-4 tablespoons of sifted flour, mix and leave for 10-15 minutes in a warm place. Flour for the dough must be sifted to separate small debris and saturate the dough with oxygen so that it is airy. A fluffy cap should appear on the surface, which means the yeast has activated and you can work with it. Add salt and half the oil. The rest will be needed later. Mix well. The salt should dissolve and the butter should disperse evenly throughout the dough.

Step 5

Step 5
Sift half the required amount of flour through a sieve into a bowl. Stir with a spoon until smooth. Sift the remaining flour into a separate container.

Step 6

Step 6
The properties of flour of the same type, but from different manufacturers, may differ, so to get the desired consistency, add flour in small portions; you may need a little less or more. When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly.

Step 7

Step 7
The dough should be soft and tender. Grease the bottom and sides of the bowl with vegetable oil to prevent the dough from sticking to the bowl. Also knead the finished dough with oiled hands. Cover the bowl with a napkin or towel so that it does not dry out and rises well. Leave in a warm place for about 1-1.5 hours.

Step 8

Step 8
How to make filling for pies? Wash the potatoes in running water, peel and rinse. Cut into small pieces of approximately the same size so that all the potatoes cook at the same time and quickly. Boil it until done. This will take approximately 20-30 minutes depending on the capabilities of your stove and the type of potato. No need to add salt.

Step 9

Step 9
While the potatoes are cooking, remove the wilted parts from the greens and rinse them under running water. Dry it thoroughly with cotton or paper towels. Grind with a knife or blender. I like the pieces of greenery to be visible in the filling, so I do it with a knife. Bring milk to a boil and immediately remove from heat.

Step 10

Step 10
Drain all the water from the cooked potatoes. Add the milk and mash the potatoes using a potato masher while the potatoes are still hot. It is better not to make puree with a blender, as it turns out heavy and very sticky. It will be difficult to work with him. Add chopped herbs, salt and mix the puree thoroughly until smooth. The filling is ready. Stuff pies with it only when it has cooled, otherwise you may ruin the dough.

Step 11

Step 11
When the dough has increased 1.5-2 times in volume, it is ready and you can start working with it. Punch down the dough, separate pieces from it, roll them into balls the size of a large walnut. Place on a horizontal work surface dusted with flour.

Step 12

Step 12
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 0.4-0.5 cm thick.

Step 13

Step 13
Use the filling to form an oblong “patty” on the dough.

Step 14

Step 14
Pinch the dough all the way around the edge. Gently flatten the pie and place seam side down on a floured surface.

Step 15

Step 15
Make all the pies like this. When the first pies rise a little and increase in volume, you can start frying the pies.

Step 16

Step 16
Whatever frying pan you take, pour in enough oil so that the pies drown in it halfway. Heat the oil over medium heat because working with hot oil is dangerous and can cause you to burn yourself. To prevent the oil from splashing, you can add a pinch of salt to it; it will absorb moisture, if any. Check the required oil temperature by dropping a small piece of dough. It should boil.

Step 17

Step 17
Carefully lower the pies into the oil. Fry fluffy potato pies in a frying pan on both sides until golden brown. Place the finished water pies on a plate covered with paper towels to remove excess oil. Serve the pies with hot tea, cocoa or milk. Bon appetit!

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