Traditionally, pies are made from yeast dough, but it has several disadvantages. One of them is the long cooking time, the other is a possible negative effect on digestion. Pie dough can be made without yeast. Unleavened dough for pies baked in the oven is kneaded quickly and within 20–30 minutes it is ready to prepare delicious pastries. If you make it using any fermented milk product, it will even taste like yeast dough, but the risk of heartburn after eating pies made from it will be minimal.
Universal recipe for baking
The classic recipe for preparing a culinary base for pies consists of a minimum set of ingredients:
- 500 g flour;
- water;
- a handful of salt.
Stages of work:
- Before use, the flour should be sifted twice and left for 20-30 minutes to warm up.
- Add salt, mix, make a small depression and add water little by little (as needed).
- We begin to knead the dough until it becomes elastic and pliable. This process usually takes about 5 minutes.
- We wrap the finished product in cling film and put it in the refrigerator if the dough is to be used in the near future. Otherwise, it is better to freeze the unleavened base by first rolling it out into a layer.
Unleavened dough without yeast
The yeast-free version of the dough is great for preparing simple baked goods.
Required Products:
- 500 g flour;
- 2 eggs;
- 2 tbsp. l. vegetable oil;
- 200 ml warm water;
- ½ tsp. salt;
- 1 tbsp. l. sugar if the planned product is sweet.
Creation stages:
- Sift the flour onto the table, combine it with salt and sugar, if required, to prepare sweet pastries.
- We collect the bulk product into a mound, make a depression in the center, fill it with eggs, softened butter and water.
- Gently knead the dough, kneading it thoroughly with your hands.
- Transfer the resulting lump into a bowl, cover with damp gauze and leave to “rest.”
Advice! The workpiece components used must be at room temperature.
Butter dough for fried pies
For fried pies with sweet filling, it is best to make the dough with the addition of baking. Oil increases the friability of the crumb, significantly improves the taste and extends the freshness period. Eggs make the finished baked goods moist and spongy. Overall, the result is just perfect baking.
Ingredients:
- Milk – 300 ml;
- Sugar – 200 g;
- Dry yeast – 6-7 g;
- Butter – 80 g;
- Egg – 1 pc.;
- Salt - a pinch;
- Flour – 550-600 g.
Cooking method:
- Pour milk at room temperature into a large bowl, add yeast and a spoonful of sugar, stir until all ingredients are dissolved and leave for about 20 minutes.
- Add the remaining sugar, salt, melted butter (it can be replaced with margarine or vegetable oil) and one egg. Stir and gradually add sifted flour. First, knead with a spoon or spatula, and then move on to kneading with your hands.
- Grease the finished dough with oil and leave to rise in a warm place for 1-1.5 hours. Then knead well and leave again for an hour and a half.
- The soft, rich dough for fried pies is ready. Suitable fillings include cottage cheese, chopped apples with raisins, and thick jam. All that remains is to form the products and quickly fry them in a frying pan.
Cooking with sour cream
Dough made with sour cream, even unleavened, turns out to be very soft, and therefore working with it is simple and easy. True, the calorie content of the culinary base is slightly higher than in the classic version.
Required ingredients:
- 400 g flour;
- 4 tbsp. l. sour cream;
- 100 ml water;
- 2 eggs;
- ½ tsp. salt.
Stages of work:
- In one container, combine sour cream, whisked eggs and heated water.
- Place the sifted flour and table salt on the table.
- Combine the dry and liquid ingredients, quickly mixing the resulting mass with your hands.
- Knead the dough until smooth and elastic.
- Transfer it to a plate, cover with gauze and let it brew for 15-20 minutes before further use.
Important! The richer the sour cream, the richer and softer the baked goods will be.
Butter option
Want to make bagels, sweet pies or other sweet treats? Use sweet unleavened dough as a base.
To prepare it, you will need a small list of products:
- 500 g flour;
- 150 ml water;
- 200 g butter;
- 1 tsp. salt.
Cooking steps:
- Sift the flour and mix with salt.
- Add soft butter, grind both components into crumbs with your hands.
- Add heated water little by little while kneading the dough.
- We knead very quickly to prevent the fatty component from melting.
- Immediately transfer the resulting ball into a bowl and place in the refrigerator for 20 minutes.
Option one: list of ingredients
This recipe is interesting because it requires the availability of scarce products. All the necessary components, as a rule, are always available in every home. If something is missing, you can easily buy it in the nearest store. To make delicious unleavened dough for pies in the oven, you should make sure in advance that you have at your disposal:
- A glass of kefir.
- Two teaspoons of sugar.
- Two and a half cups of flour.
- Half a teaspoon of salt.
To pamper your family with a delicious treat, it is advisable to supplement the above list with a small amount of high-quality vegetable oil and baking soda.
Puff pastry
To create beautiful and multi-layered baked goods, you need to use the “correct” dough.
To make it, you will need the following products:
- 2 tbsp. flour;
- 1 egg;
- 300 g margarine;
- 100 ml water;
- ½ tsp. citric acid;
- ½ tsp. salt.
Creation stages:
- Beat the egg with citric acid and salt.
- Add a little warm water and stir the mixture.
- Sift the flour and combine with the liquid ingredients. Form a thick dough and leave for 30 minutes under a kitchen napkin.
- Knead the ball, spread margarine in the center, close the edges of the layer like an envelope.
- We send the workpiece to a cold place for 10 minutes.
- Roll out the cake with a large rolling pin to a thickness of 1 mm, fold it in four, and leave for 10 minutes.
- We repeat the procedure 5–8 times.
- Divide the resulting dough into parts. We leave one for cooking, wrap the rest in cling film and put it in the freezer.
Advice! To ensure that parts of the puff pastry do not tear during rolling out, the pieces should be given time to “rest” after each stage, and it is advisable to send the product into the cold.
How to make for pies
One of the most popular and sought-after recipes for unleavened dough, widespread among housewives, since the resulting pastry can be used to make excellent pies.
To do this you need to prepare:
- 5 tbsp. flour;
- 4 tsp. Sahara;
- 2 tbsp. kefir;
- 4 tbsp. l. vegetable oil;
- 1 tsp. salt;
- 1 tsp. soda
Stages of work:
- First, let's warm up the kefir a little. Add sugar, a little salt and butter.
- Mix the ingredients, then gradually add flour.
- Knead the dough well until it becomes elastic.
- We transfer the workpiece to the table, roll it out, sprinkle with a small amount of soda. Lightly roll out the ball, then fold it into thirds.
- We repeat the process, cover the product with a towel or film, and let it “rest” for 40 minutes.
- Fresh dough for pies is ready. All that remains is to divide it into the required portions, prepare a delicious filling and start frying/baking wonderful products.
- With meat filling
- Pies with minced meat
- Lamb pies
- Pies “Sytnye”
- Pies “Spicy”
- Pies “Italian”
- Pies “Traditional”
- Pies “Original”
- With fish filling
- Pies with hake filling
- Pies “Light”
- Pies with minced fish and buckwheat
- Pies “Summer”
- Pies “Unification”
- Pies “Sunny”
- Pies “Joy”
- With vegetable filling
- Pies “Rural Region”
- Pies “From a Russian owner”
- Pies “Exotic”
- Pies “Autumn”
- Pies “Expectation”
- Potato Pies
- Pies "August"
- Pies “Sun”
- With sweet filling
- Brussels Pies
- Pies “Summer Memories”
- Pies "Maria"
- Pies "Alenka"
- Cherry pies
- Pumpkin pies
Chapter 3. Unleavened dough pies (with soda)
With meat filling
Pies with minced meat
Required:
400 g flour, 150 g butter or margarine, 1 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
600 g beef, 2 tbsp. l. vegetable oil, 3 tbsp. l. tomato puree, 1 tsp. salt, 1/2 tsp. pepper, vegetable oil for frying.
Cooking method.
Sift the flour into a mound onto a board, make a hole in it, where you place softened butter or margarine, salt, and sugar. Knead the dough, then roll it into a ball and put it in a cool place for 30 minutes. Then divide the dough into portions, roll them out, put the filling in the middle of each and seal the edges. Fry in a frying pan in heated vegetable oil.
To prepare the filling, cut the beef into small pieces, fry in vegetable oil until a crust forms, then add salt, add tomato puree and a little water and simmer over low heat for 30 minutes. Then pour the filling into a sieve, let the liquid drain, cool and use to make pies.
It is recommended to fry the pies in a thick-walled container with sides approximately 5-6 cm high.
Lamb pies
Required:
1/2 kg flour, 1 cup sour cream, 30 g butter or margarine, 3 eggs, 1 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
600 g lamb, 30 g white bread, 20 g butter, 2 tsp. salt, 1/2 tsp. pepper
Cooking method.
Sift the flour onto a table or board, make a hole in the mound, where you put sour cream, melted butter or margarine, sugar, and salt. In a separate bowl, beat the eggs, add them to the total mass and quickly knead the dough. Roll it into a ball, place it in a cold place for 30 minutes, then divide it into small pieces, put a little filling in each, seal the edges and fry in heated vegetable oil.
To prepare the filling, pass the lamb through a meat grinder, add a slice of pre-soaked and squeezed white bread, butter, salt and pepper to the resulting minced meat. Mix everything well, then lightly fry, cool and use to make pies.
Pies “Sytnye”
Required:
600 g flour, 200 g margarine, 1 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
800 g beef (pulp), 3 tbsp. l. vegetable oil, 3 eggs, 2 onions, 1 tsp. salt, 1/4 tsp. pepper, 1 bunch of parsley or dill, fat for greasing.
Cooking method.
Sift flour onto a board, place softened margarine, salt, and sugar in the middle of the slide. Knead the dough, then roll it into a ball and put it in a cool place for 30-40 minutes. After this time, divide it into portions, put the filling in each, seal the edges and bake in the oven on a greased baking sheet.
To prepare the filling, mince the raw meat, fry it in a frying pan with vegetable oil and mince it again. Add chopped onion, salt, pepper, chopped dill or parsley, mix everything, cool, and then add beaten eggs and mix again.
100 g of minced young veal contains:
proteins – 21 g;
fats – 3 g;
carbohydrates – 5 g.
Pies “Spicy”
Required:
600 g flour, 200 g margarine, 1 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda
Filling:
300 g beef, 200 g sauerkraut, 2 onions, 3 tbsp. l. vegetable oil, 1/2 tsp. salt, 1/2 tsp. pepper, vegetable oil for frying.
Cooking method.
Sift the flour into a bowl, add softened margarine, salt, sugar and soda, quenched with vinegar. Mix everything well, knead the dough, roll it into a ball and put it in a cold place for about 30 minutes. Roll out the finished dough into a thin layer, cut into squares, brush them with beaten egg, put the filling in the middle and seal the edges. The pies should be fried on both sides in a frying pan in a small amount of heated oil.
To prepare the filling, pass the beef through a meat grinder, add chopped onion to the resulting minced meat, fry everything in vegetable oil, then combine with sauerkraut, salt, pepper and add a little water. Simmer over low heat for about 3 minutes, then cool and use to make pies.
Pies that are supposed to be fried in fat must be rolled out and placed on boards or metal sheets greased for proofing. If the products were rolled out on flour, then before frying it should be swept or shaken off, since flour caught in hot fat burns and clogs the fat, and the pies become dark in color.
Pies “Italian”
Required:
1/2 kg flour, 250 g butter or margarine, 1 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
400 g beef, 1 onion, 1 cup rice, 20 g butter, 1 tsp. salt, 1/2 tsp. pepper, 2 tbsp. l. mayonnaise, vegetable oil for greasing.
Cooking method.
Sift the flour, add softened margarine or butter, salt, sugar, and then mix everything well. Knead the dough and put it in a cold place for 30-40 minutes. Then divide it into portions, roll them out, put the filling on each, seal the edges, forming pies. Place them on a greased baking sheet and bake in the oven until golden brown.
To prepare the filling, mince the meat, add finely chopped onion and fry in butter. Then mix with boiled rice, add mayonnaise and salt, stir and cool.
100 g of cow's milk 1.5% fat contains:
proteins – 3.4 g,
fats – 1.5 g,
carbohydrates – 5 g.
Pies “Traditional”
Required:
1/2 kg flour, 150 margarine, 2 tbsp. l. vegetable oil, 1 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
300 g beef, 200 g pork, 1 onion, 30 g white bread, 1 egg, 1 tsp. salt, 1/2 tsp. pepper, vegetable oil for frying.
Cooking method.
Add softened margarine, butter, salt, sugar to the sifted flour, mix everything well. Knead the dough and put it in a cold place for 30-40 minutes. Then divide it into portions, roll them out, put the filling in the middle of each, and seal the edges. The pies should be fried in hot vegetable oil.
To prepare the filling, mince beef and pork along with onions, add pre-soaked and squeezed white bread, beaten egg, salt, pepper, then mix everything well.
Pies “Original”
Required:
400 g flour, 200 g margarine, 1 tbsp. l. vegetable oil, 1/2 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
400 g beef, 300 g pickles, 1 onion, 1/2 cup buckwheat, 20 g butter, 2 tsp. salt, 1/2 tsp. pepper, 2 tbsp. l. vegetable oil.
Cooking method.
Add softened margarine, vegetable oil, salt, sugar to the sifted flour, mix everything well, then knead the dough and put it in the cold. After 30 minutes it will be ready for making pies. Roll out the layer 1-2 cm thick, cut it into squares, put the filling on each and secure the edges. The pies should be fried in hot vegetable oil.
To prepare the filling, mince the meat, chop the onion and pickles, lightly fry everything in vegetable oil. Boil the buckwheat, combine it with the meat and vegetable mixture, add salt and pepper.
The dough, rolled out thinly, is difficult to transfer to the sheet. This can be done by dusting the dough with flour and rolling it onto a rolling pin. When the sheet is transferred, it should be unfolded.
With fish filling
Pies with hake filling
Required:
400 g flour, 200 g margarine, 20 g butter, 1/2 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
300 g hake, 200 g sauerkraut, 1 onion, 2 tbsp. l. vegetable oil, 1/2 tsp. salt, 1/2 tsp. pepper
Cooking method.
Sift the flour onto a board, add softened margarine and butter, as well as salt and sugar, mix everything well. Knead the dough and place it in a cool place. After about 30 minutes, roll out the dough into a thin layer, cut into squares, add the filling and close it. Place the pies on a greased baking sheet and bake the pies in the oven.
To prepare the filling, simmer the cabbage in vegetable oil, after soaking it in cold water. Fillet the fish, then pass through a meat grinder along with the onion. Mix cabbage with minced fish, add salt and pepper, mix well.
100 g of cheese with 30% fat content contains:
proteins – 26 g,
fats – 16 g,
carbohydrates – 9 g.
Pies “Light”
Required:
1/2 kg flour, 200 g margarine, 1 tbsp. l. milk, 1 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda
Filling:
400 g cod, 1 onion, 1 cup rice, 10 g butter, 1 tbsp. l. tomato sauce, 1 tsp. salt, 1/2 tsp. pepper, 2 tbsp. l. vegetable oil.
Cooking method.
Sift the flour onto a board or table, mix with melted margarine, add slightly warmed milk, salt and sugar, and quicklime soda. Mix everything well, knead the dough and put it in a cold place. After 1 hour, divide it into portions, roll them out, put the filling in the middle of each and form into pies. They should be fried in a frying pan in heated vegetable oil.
To prepare the filling, fillet the fish, pass it through a meat grinder along with the onion or cut it into small pieces, add salt and pepper, add tomato and combine with raw rice. Pour in enough water to lightly cover the mixture, place on low heat and simmer until tender, 40-50 minutes. A few minutes before cooking, add butter.
Yeast dough will not stick to your hands if you first rub a few drops of vegetable oil into the skin of your hands.
Pies with minced fish and buckwheat
Required:
400 g flour, 4 tbsp. l. vegetable oil, 50 g margarine or butter, 1 tsp. salt, 1 tsp. Sahara.
Filling:
200 g cod, 2 cups buckwheat, 1 bouillon cube, 1 egg, 2 tsp. salt, 1 tsp. pepper, 1 bunch of parsley or dill, oil for frying.
Cooking method.
Sift the flour onto the board in a mound, make a depression in the middle, put melted margarine or butter, salt and sugar there, then mix everything well and knead the dough. After it has stood in a cold place (for about 30 minutes), divide it into portions, roll them into a layer, put the filling in the middle of each, form pies and fry them in vegetable oil.
To prepare the filling, cut the fish into fillets and pass through a meat grinder along with onions. Boil the buckwheat until tender, cool, then mix it with minced fish, add a beaten egg, mashed bouillon cube, salt and pepper, and mix with chopped herbs.
Pies “Summer”
Required:
400 flour, 1 cup sour cream, 1 tbsp. l. sugar, 1/2 tsp. salt, 1 tbsp. l. vegetable oil.
Filling:
300 g sauerkraut, 400-450 g canned sardines in oil, 2 onions, 2 tbsp. l. vegetable oil, 1 tsp. salt, 1/2 tsp. pepper
Cooking method.
Sift the flour, make a depression in the middle of the mound, put sour cream and vegetable oil, salt and sugar there, then mix everything well and knead the dough. Take it out into the cold, after 30 minutes roll it out into a layer, cut out squares, put the filling in the middle of each and seal the edges. Place the formed pies in a heated frying pan and fry in vegetable oil until golden brown.
To prepare the filling, chop canned fish, simmer sauerkraut in vegetable oil, adding chopped onion, then mix all ingredients, add salt and pepper.
100 g of minced beef contains:
proteins – 21 g,
fats – 7 g,
carbohydrates – 1 g.
Pies “Unification”
Required:
400 flour, 1/2 cup sour cream, 30 g butter, 1 tbsp. l. sugar, 1/2 tsp. salt.
Filling:
1/2 kg halibut fillet, 1 cup walnuts, 2 onions, 50 g butter, 1 tbsp. l. vegetable oil, 1 tsp. salt, 1/2 tsp. pepper, fat for frying.
Cooking method.
Sift the flour, make a hole in the mound, put sour cream, butter and vegetable oil, salt and sugar there, then mix everything well and knead the dough. Place it in the cold for about 30-40 minutes, roll it out into a thin layer, and cut out squares. Form the pies, which then fry in a heated frying pan in vegetable oil until golden brown.
To prepare the filling, fillet the fish, pass through a meat grinder or cut into small pieces. Mix with chopped onions and walnuts, salt and pepper.
You need to brush the dough products with egg 5-10 minutes before baking. This should be done with a soft brush and carefully so as not to wrinkle the product.
Pies “Sunny”
Required:
800 g flour, 2 cups sour cream, 30 g butter, 1 tbsp. l. sugar, 2 tbsp. l. strong tea leaves, 1/2 tsp. salt, 1 tbsp. l. vegetable oil.
Filling:
1/2 kg fillet of any fatty fish, 1 cup rice, 2 eggs, 2 onions, 50 g butter, 1 tsp. salt, 1/2 tsp. pepper, fat for frying.
Cooking method.
Sift the flour, make a depression in the slide, put sour cream, butter and vegetable oil, salt and sugar, strong brewed tea there, then mix everything well and knead the dough. It should stand in the cold for about 30 minutes, then roll it out into a thin layer and cut into squares. Form pies, which fry in a heated frying pan in vegetable oil until golden brown.
To prepare the filling, fillet the fish, pass through a meat grinder or cut into small pieces. Mix with chopped onion, boiled rice, chopped eggs, season with melted butter, salt and pepper.
All products used to prepare yeast dough must be at room temperature. Therefore, fats and eggs need to be removed from the refrigerator in advance so that they warm up a little.
Pies “Joy”
Required:
400 g flour, 1 cup sour cream, 10 g butter, 1 tbsp. l. sugar, 1/2 tsp. salt, 1 tbsp. l. vegetable oil.
Filling:
1/2 kg pike fillet, 1 cup walnuts, 1 cup buckwheat, 2 onions, 50 g butter, 1 tsp. salt, 1/2 tsp. pepper, fat for frying.
Cooking method.
Sift the flour, make a hole in the mound, put all the ingredients there, then mix well and knead the dough. Place it in the cold for about 30 minutes, then roll it out into a thin layer and cut out squares. Form the pies, which then fry in a heated frying pan with vegetable oil until golden brown.
To prepare the filling, cut the fish into fillets and pass through a meat grinder. Add chopped onions, walnuts and buckwheat to the resulting minced meat, add butter, salt and pepper.
With vegetable filling
Pies “Rural Region”
Required:
600 g flour, 250 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar.
Filling:
1/2 kg of peas, 80 g of butter, 1 onion, 1 egg, salt.
Cooking method.
Sift the flour into a bowl, mix it with softened margarine, salt, sugar and baking soda. Mix everything well, knead the dough, roll it into a ball and put it in a cold place for 30 minutes.
Prepare the filling. Wash the peas and soak them in cold water for 4 hours. Then rinse again and cook. When the peas are ready, salt them, mince them, add finely chopped onions and fried in oil.
Roll out the dough and make small cakes out of it. Place the filling in the middle of each tortilla, bring the edges of the tortillas together, and pinch. Grease a baking sheet with oil or other cooking fat, place the pies on the baking sheet and place in an oven preheated to 180°C. Bake the pies for about 20 minutes. Serve warm.
100 g of apples contains:
proteins – 0.3 g,
fats – 0.4 g,
carbohydrates – 12 g.
Pies “From a Russian owner”
Required:
600 g flour, 250 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar.
Filling:
1 kg of unleavened dough, 1 kg of fresh porcini mushrooms, 1 onion, 80 g of butter, 3 tbsp. l. sour cream, 2 eggs, salt.
Cooking method.
Sift the flour into a bowl, combine it with softened margarine, salt, sugar and soda, quenched with vinegar. Mix everything well, knead the dough, roll it into a ball and put it in a cold place for 30-40 minutes.
Prepare the filling. Peel the mushrooms, rinse, chop, fry in a hot frying pan in oil and simmer briefly over low heat. Season the prepared mushrooms with salt and pepper, pour sour cream, add fried onions and chopped eggs. Mix all ingredients thoroughly.
Roll out the finished dough so that the thickness of the layer is approximately 3-4 mm. Use a glass to make circles of dough with a diameter of 5-6 cm. Place the mushroom filling on the circles. Fold the dough circles in half, bring the edges together, moisten with water and pinch. To make the edges of the pie stick better, brush the insides with egg.
Grease a baking sheet with oil, sprinkle it with flour and place the pies on it at a distance of 2-3 cm from each other. Place the baking sheet in the oven, preheated to 180-200°C, and bake the pies for 15-20 minutes. Ready-made pies can be served both hot and cold.
Before putting raisins into the dough, they need to be washed and dried thoroughly with a clean napkin. If this is not done, voids will form in the dough around the wet fruit.
Pies “Exotic”
Required:
1/2 kg flour, 1 tbsp. l. sugar, 2 tbsp. l. vodka, 1/2 tsp. salt, 200 g butter or margarine.
Filling:
1/2 kg of mushrooms, 100 g of feta cheese, 50 g of butter, 1 tbsp. l. salt.
Cooking method.
Sift the flour, add vodka, sugar, salt, butter or margarine. Mix everything well. Roll the dough into a ball, cover with a napkin and refrigerate for 40 minutes.
Prepare the filling. To do this, wash the mushrooms, chop them finely, add salt and simmer for about 20 minutes. Then add butter to the mushrooms, drain the water and pass the mushrooms through a meat grinder. Grate the cheese and combine it with the mushrooms.
Roll out the finished dough, use a glass to make circles with a diameter of 5-7 cm from the dough. Place the mushroom filling on the circles. Fold the dough circles in half, bring the edges together, moisten with water and pinch. To make the edges of the pie hold better, brush the insides with egg white.
Grease a baking sheet with oil, sprinkle it with flour and place the pies on it at a short distance from each other. Place the pan in the hot oven for 20 minutes. Serve the finished pies both hot and cold.
Flour must be sifted through a sieve, because thanks to this it is saturated with oxygen. Yeast dough is especially airy and tender from sifted flour.
Pies “Autumn”
Required:
1/2 kg flour, 250 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar, 1/2 cup sour milk.
Filling:
1 kg of carrots, 1 kg of fresh apples, 2 eggs, 1 glass of sour cream.
Cooking method.
Sift the flour into a bowl, add softened margarine, salt, sugar and soda slaked with vinegar. Add sour milk to the resulting mixture. Mix everything well, knead the dough, roll it into a ball and put it in a cold place for about 30 minutes.
Prepare the filling. Peel the carrots, rinse, cut into small pieces or grate. Chop the apples or grate them. Cut out the core. Combine apples with carrots, add beaten eggs and sour cream.
Roll out the finished dough into a layer 4-5 mm thick. Using a glass, make circles of dough with a diameter of 5-7 cm. Place the prepared filling on the circles. Fold the dough circles in half, bring the edges together, moisten with water and pinch.
Grease a baking sheet with oil, sprinkle it with flour and place the pies on it at a short distance from each other. Place the baking sheet in the oven preheated to 200°C for 25-30 minutes.
100 g of strawberries contains:
proteins – 1 g,
fats – 0.5 g,
carbohydrates – 6 g.
Pies “Expectation”
Required:
1/2 kg flour, 200 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar, 2 tbsp. l. cognac
Filling:
200 g beans, 200 g pickles, 200 g fresh tomatoes, 4 tbsp. l. vegetable oil, green onions, parsley, pepper.
Cooking method.
Sift the flour into a bowl, combine it with softened margarine, salt, sugar and soda slaked with vinegar. Mix everything thoroughly, add cognac, knead a stiff dough, roll it into a ball and put it in a cold place for 30-40 minutes.
Prepare the filling. Soak the beans in cold water for 5 hours, boil them in water with the addition of parsley. Leave the beans in the broth for 15 minutes, then drain in a colander and cool. Cut the tomatoes, cucumbers, and chop the onion into slices. Combine the ingredients, mix, add vegetable oil, pepper, salt.
Roll out the finished dough into a layer 3-4 mm thick. Using a glass, make circles with a diameter of 7-8 cm from the dough. Place the bean filling on the circles. Fold the dough circles in half, bring the edges together, moisten with water and pinch.
Grease a baking sheet with oil, sprinkle it with flour and place the pies on it at a distance of 2-3 cm from each other. Bake the pies at a temperature of 180-200°C for 15-20 minutes.
Yeast will not lose its properties for several weeks if it is ground with flour, dried, put in a glass and sprinkled with flour on top.
Potato Pies
Required:
400 g flour, 100 g butter, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar, 1/2 cup boiling water.
Filling:
1/2 kg of potatoes, 400 g of tomatoes, 2 onions, 1/2 cup of sour cream, salt.
Cooking method.
Sift the flour into a bowl, mix it with softened margarine, salt, sugar and slaked soda. Mix everything thoroughly, add hot water, knead the dough, roll it into a ball and put it in the refrigerator for 40-45 minutes.
Prepare the filling. Boil the potatoes, peel them, cut into small pieces. Chop the onion, cut the tomatoes into slices, mix everything, add salt and season with sour cream.
Roll out the finished dough into a layer 7-8 mm thick. Using a glass, make circles out of the dough. Place the vegetable filling on them, fold the dough circles in half, bring the edges together and pinch.
Grease a baking sheet with oil, sprinkle it with flour and place the pies on it at a distance of 2-3 cm from each other. Bake the pies at 200°C for 20-25 minutes.
For fried pies, the dough is usually made of a thinner consistency than for baked ones.
Pies "August"
Required:
600 g flour, 300 g butter, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar, 3 tbsp. l. vodka.
Filling:
300 g cabbage, 150 g carrots, 3 onions, 3 cloves garlic, 1/3 tbsp. l. tomato paste, 3 tbsp. l. vegetable oil, pepper, salt.
Cooking method.
Add softened margarine, salt, sugar and soda to the sifted flour. Mix everything well, pour in water, knead the dough, roll it into a ball and put it in the refrigerator for 30-40 minutes.
Prepare the filling. Chop the cabbage and add salt. Chop the onion, grate the carrots on a coarse grater, and grate the garlic. Combine all ingredients, mix, add tomato paste and vegetable oil, salt and pepper.
Roll out the finished dough into a thin layer. Use a glass to cut out circles from the dough, place the filling on them, bring the edges together and pinch.
Place the pies on a greased baking sheet and bake in the oven for 20-25 minutes at a temperature of 180-200°C.
100 g of pears contain:
proteins – 1 g,
fats – 0.4 g,
carbohydrates – 13 g.
Pies “Sun”
Required:
400 g flour, 100 g butter, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar.
Filling:
200 g carrots, 5 cloves of garlic, 1/2 cup sour cream, salt.
Cooking method.
Place softened margarine, salt, sugar and soda slaked with vinegar into the sifted flour. Mix everything well, add hot water, knead the dough, roll it into a ball and put it in the refrigerator for 30-40 minutes.
Prepare the filling. Grate the carrots on a coarse grater, then crush the garlic. Mix everything, add sour cream and salt.
Roll out the finished dough into a thin layer. Using a glass, make circles out of the dough and place the filling on them. Fold the dough circles in half, bring the edges together, moisten with water and pinch.
Grease a baking tray with oil, sprinkle it with flour and place the pies on it at a distance of 2-3 cm from each other. Bake the pies in an oven preheated to 200°C for 25 minutes.
When baking pies in the oven, the tops sometimes brown faster than the bottoms. To prevent this from happening, the top of the pie should be covered with paper soaked in water.
With sweet filling
Brussels Pies
Required:
600 g flour, 200 g margarine, 1 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/2 tsp. vinegar.
Filling:
1 kg of apples, 1 glass of sugar, 50 g of butter.
Cooking method.
Combine the sifted flour with softened margarine, salt, sugar and slaked soda. Mix everything well, knead the dough, roll it into a ball and put it in the refrigerator for 30 minutes.
Prepare the filling. Peel the apples, remove the core, chop finely, add sugar and mix.
Roll out the unleavened dough into a layer 3-4 mm thick. Using a glass, cut out circles with a diameter of 5-6 cm from the dough. Make balls from the prepared apple filling and place them on the circles. Fold the dough circles in half, bring the edges together, moisten with water and pinch.
Grease a baking sheet with oil, sprinkle it with flour and place the pies on it at a distance of 2-3 cm from each other. Bake the pies for 20-25 minutes.
It will be easier to remove the cake from the mold if you immediately place it on a wet napkin from the oven.
Pies “Summer Memories”
Required:
400 g flour, 100 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/2 tsp. vinegar.
Filling:
3 cups currant jam, 60 g butter.
Cooking method.
Add softened margarine, salt, sugar, soda, quenched with vinegar, to the sifted flour. Mix everything well, knead the dough, roll it into a ball and put it in the refrigerator.
After 30-40 minutes, remove the dough from the refrigerator and roll it into a layer 3-4 mm thick. Using a glass, cut out circles from the dough, put jam on them, fold the circles in half, connect the edges, moisten with water and pinch.
Place the pies on a greased and floured baking sheet at a distance of 2-3 cm from each other. Bake the pies in an oven preheated to 200°C for 25 minutes.
To make the pies as tasty as possible, leave them to proof before baking. Continued fermentation in the dough causes an increase in the volume of the products. During proofing, the pies should be covered with a clean napkin or gauze.
Pies "Maria"
Required:
1/2 kg flour, 250 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar.
Filling:
1/2 kg of cottage cheese, 80 g of butter, 1 egg, 1/2 cup of sugar, salt, vanillin, 3 tbsp. l. raisins
Cooking method.
Combine softened margarine, salt, sugar, and slaked soda with vinegar with sifted flour. Mix everything thoroughly, knead the dough, roll it into a ball and put it in the refrigerator for 30 minutes.
Prepare the filling. Rub the cottage cheese through a sieve, add 1/2 of the prepared butter, eggs, salt, sugar. Mix everything well. Rinse the raisins, pour boiling water over them and leave for about 40 minutes, then dry the raisins thoroughly and add them to the cottage cheese, mix everything.
Roll out the unleavened dough into a layer 3-4 mm thick. Use a glass to make circles from the dough and place the prepared cottage cheese filling on them. Fold the circles in half, bring the edges together, moisten with water and pinch.
Grease a baking tray with oil, sprinkle it with flour and place the pies on it at a distance of 2-3 cm from each other. Bake the pies for 20-25 minutes at a temperature of 180-200°C.
100 g of sour cream contains:
proteins – 15 g,
fats – 80 g,
carbohydrates – 5 g.
Pies "Alenka"
Required:
1/2 kg flour, 250 g margarine, 2 tbsp. l. sugar, 1/2 tsp. salt, 1/4 tsp. soda, 1/4 tsp. vinegar.
Filling:
1/2 kg of a mixture of raisins, prunes, dried apples, orange peels, 1 tbsp. l. red wine, 1/2 cup sugar, cloves, cinnamon.
Cooking method.
Add margarine, salt, sugar, slaked soda to the sifted flour, mix thoroughly. Knead the dough, roll it into a ball and put it in the refrigerator for 30-40 minutes.
Prepare the filling. Rinse the dried fruits, pour boiling water over them and leave for a few minutes in a sealed container. Then drain the fruit in a colander or sieve. If dried fruits have seeds, remove them. Pass dried fruits through a meat grinder, add sugar, cinnamon, cloves, mix, pour in wine.
Roll out the finished dough into a layer 4-6 mm thick. Using a glass, cut out circles from the dough and place the prepared dried fruit filling on them. Fold the circles in half, bring the edges together, moisten with water and pinch.
Place the pies on a greased baking sheet at a distance of 3-4 cm from each other. Bake the pies at 180°C for 15-20 minutes.
If the pies are not left to proof, cracks will form on them during baking, and the products themselves will turn out heavy and poorly baked.
Cherry pies
Required:
200 g flour, 1/2 tsp. soda, 1/2 cup sugar, 100 g butter, 1 egg.
Filling:
1/2 kg cherries or cherries, 1/2 kg cottage cheese, 1 lemon, 100 g ground nuts, 50 g starch, 1/2 tsp. soda, 1/2 cup sugar, 3 eggs, 1 tbsp. l. powdered sugar, vanillin.
Cooking method.
Sift the flour, add soda, sugar, butter and egg. Knead the dough, roll it into a ball and put it in the refrigerator.
Prepare the filling. Wash the cherries and remove the pits. Combine berries with cottage cheese, grated lemon, ground nuts, starch, soda and sugar. Separate the yolks from the whites, add the yolks to the cottage cheese. Beat the whites into a strong foam. Carefully add the resulting foam into the cottage cheese.
Dust a table or board with flour and roll out the dough. Cut out squares or ovals for making pies, put the filling in the middle. Place the pies on a greased baking sheet and bake in the oven at moderate temperature for 15-20 minutes.
If the pies are left to proof for too long, the products become deformed and large pores appear in them.
Pumpkin pies
Required:
400 g flour, 150 g butter or margarine, 1 tbsp. l. sugar, 1/2 tsp. salt, 2 tbsp. l. vegetable oil, 1 tsp. salt.
Filling:
2 kg pumpkin pulp, 2 eggs, 1 glass of sugar.
Cooking method.
Sift the flour into a mound, make a hole in it, where you put softened butter or margarine, salt, sugar. Knead the dough, then roll it into a ball and put it in the refrigerator for 30-40 minutes. After this time, remove the dough from the refrigerator and divide into portions, roll out, put the filling in the middle of each and pinch the edges. Fry in a frying pan with heated vegetable oil.
Prepare the filling. Peel the pumpkin and cut it into small pieces. Boil the pumpkin in a small amount of water. Mash the finished pumpkin into a puree, add eggs beaten with sugar.
In order to determine whether the dough is ready for baking after proofing, you need to lightly press on it. If the depression from pressing quickly disappears, then the proofing is still insufficient. If the proofing is normal, then the indentation in the dough should disappear slowly.
Table of contents
Kefir cooking technology
Those who often like to pamper their homemade aromatic baked goods should take note of the presented recipe for a simple culinary base.
To prepare you will need:
- 600 g flour;
- 2 eggs;
- 1 tbsp. l. Sahara;
- 200 g butter;
- 1 tbsp. kefir;
- 1 tsp. salt;
- 1 tsp. soda
Stages of work:
- Beat eggs with sugar and seasoned salt.
- Mix kefir with soda, and melt the butter in a water bath.
- In a deep container, first combine all the liquid ingredients, then gradually add the sifted flour.
- It is very important to knead the dough well with kefir so that in the future it turns out to be an excellent and soft pastry.
- After kneading, put the workpiece in the refrigerator for a short time, and then proceed to further cooking.
Homemade unleavened dough - 229 delicious homemade recipes
It is believed that the first mention of dishes that include a recipe for unleavened dough dates back to the times of Ancient Egypt about five thousand years ago. The dough of that time was flour mixed with water. It has survived to this day. The only difference is that salt is added to the modern version. This flour mass is suitable for many needs; it can be baked and fried, boiled and stewed. Its unpretentiousness is justified by the addition of other products to the dish, which will be considered the main ones, since they form the taste, and the dough only sets it off.
The five most commonly used ingredients in unleavened dough recipes are:
| Product | Calories kcal per 100g | Proteins g per 100g | Fats g per 100g | Carbohydrates g per 100g |
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
How to prepare unleavened dough in a more advanced format? Just add vegetable oil to it - among other ingredients described above. A more delicate and pliable structure is ensured. The dough rolls out and sticks together better if you need to roll it into dumplings.
There is an even more free format, which includes unleavened dough (a recipe with a photo is in this catalogue) - butter dough. Consists of: wheat flour, eggs, butter, sugar, salt, milk (water, kefir, cream), soda. In principle, this is the name given to butter dough that does not contain yeast. That is why it is “fresh”.
Five of the fastest unleavened dough recipes:
| Name of the dish | Cooking time | Calories kcal per 100g | User rating |
| Dough for dumplings in soup | 5 minutes | 225 | +53 |
| simple choux pastry for pasties | 5 minutes | 262 | +67 |
| Pour dough for pie and pizza on kefir without yeast | 7 min | 137 | +87 |
| Jellied pie dough | 10 min | 259 | +187 |
| Dough liquid pizza base in a frying pan in 10 minutes | 10 min | 335 | +97 |
Don't know how to knead unleavened dough? First of all, prepare all the products by bringing them to room temperature. Butter, if present, needs to be melted. Mix everything wet with wet, and dry with dry. Quench the soda in kefir, if you have it. If not, mix with water. Eggs can be beaten with sugar until foamy - this will increase the chances of the dough being more fluffy. Although this is only relevant for what is baked. Knead the dough always in one direction - clockwise or counterclockwise. Collect it from the edges to the center. This way there is less chance of flour lumps appearing.
Discover our recipes with step-by-step photos, read how to make unleavened dough at home quickly, easily and affordably.
Pie base
Making pie dough is not at all difficult if you know a few nuances.
First you need to stock up on the necessary products:
- 1 kg flour;
- 2 eggs;
- 500 ml kefir;
- 200 ml sour cream;
- 20 g baking powder;
- 1 tsp. salt.
Stages of work:
- Sift the flour onto the table or into a bowl and make a small well in the middle. Beat in the eggs, add salt and baking powder. Place sour cream on top.
- We carefully connect the products, starting work from the center of the resulting structure. Gradually add kefir until the base becomes soft and manageable.
- Now the unleavened pie dough should lie still for another 15 minutes, and then it can be used for its intended purpose.
Option two: product list
Unleavened pies prepared according to this recipe turn out very light and airy. In addition, baking them does not take much time and effort. Before starting the process, you should make sure that you have all the necessary components in your kitchen. You should have on hand:
- One chicken egg.
- A tablespoon of sugar.
- 150 grams of yogurt or curdled milk.
- A teaspoon of mayonnaise, sour cream and vodka.
To prepare truly delicious unleavened dough for pies in the oven, the above list needs to be expanded. Add flour, salt and half a teaspoon of baking soda, quenched with vinegar.
