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It just so happens that I don’t cook pies often. But I will definitely cook these thin fried pies with potatoes and dill on kefir again, I really liked them. It is very convenient and practical in case of lack of time.
Cooking time: 45 minutes. The number of servings is 13 pcs.
Ingredients:
- 250 ml kefir
- 1 egg
- 1 tsp baking powder (without a slide)
- 1 tsp salt (without a slide) + 0.5 tsp. salt
- 0.4 tsp ground black pepper
- 2 tbsp. l. sunflower oil + 50 ml for frying
- 350 g flour
- 350 g mashed potatoes
- fresh dill
Cooking:
Mix 250 ml of kefir with one egg, a teaspoon of salt and a teaspoon of baking powder. Teaspoons without a slide. Also add two tablespoons of sunflower oil to kefir.
In total, we need to add 350 g of flour, but we will add it in parts. First, we introduce half the flour, mix everything with a spoon or fork. Then we introduce another part of the flour and leave about 50 g of flour unused. We'll need it a little later.
Knead the dough with hands greased with sunflower oil. It will be very soft and tender. Perhaps the dough will be slightly sticky to the hands and the surface, but it's not scary.
Kefir dough for fried pies is ready. We will cover it with cling film, which will protect the dough from weathering, and proceed to the preparation of the filling for pies with potatoes.
I have 350 g of mashed potatoes. That is how many potatoes are needed to make fried pies from the resulting amount of dough. Add salt, pepper and finely chopped dill to the potatoes. Mix well the filling.
Let's get back to the test. Sprinkle the work surface well with flour (this is where we need the remaining 50 g of flour) and roll out about half of the dough (it’s more convenient to work not with the whole dough at once, but with parts).
The thickness of the rolled layer is 5 mm. Using a circle, cut out circles from the rolled out dough.
Visually divide the circles into two parts. We put the filling on one part. I measured the filling with a dessert spoon (I took the filling with a small slide).
With the remaining circles, cover the circles with the filling and tightly pinch the edges of the pies. Thus, we got some circles with filling, so far little resembling pies.
Now we form pies from these indistinct circles with filling. This is done literally with one movement of the rolling pin. Slightly pressing the pie, we pass over it with a rolling pin from the bottom up, once is enough. It turns out here is such a neat oblong-shaped pie.
And do not forget that we still have dough left. We add trimmings from the first rolling to it and continue the process.
I got exactly 13 pies. Everything is neat and the same, and this is without much effort on my part.
We heat sunflower oil in a frying pan, about 50 ml, and fry the pies in batches of 3-4 pieces until golden brown on both sides. Approximate frying time is 2.5-3 minutes on each side.
Ready-made thin pies with potatoes and dill on kefir are served hot with sour cream or any sauces.
Help yourself. Bon appetit and have a nice day! See you soon!
Bon appetit!