Fried pies are quite different from their baked counterparts.
Similar dough recipes, similar fillings, and the taste - almost nothing in common.
The same pie, but baked in the oven, will be a little more “lean”, dryish, and in a pan - crispy, juicy.
Fried meat patties require more butter and time, it is unlikely that there is a huge, “professional” electric frying pan in the home kitchen.
In general, if the family or the guests are already “knocking on the table with spoons”, then fried pies are a great idea.
Hissing buttery pies, burning fingers, but incredibly tasty and eaten, which is called "with the heat - with the heat."
Fried meat patties - basic cooking principles
• The dough for cooking fried meat pies is kneaded from high-quality flour of the “highest” or “first” grade, from poor-quality flour, the dough can “float” and the cakes will turn out tasteless and tough.
• They take kefir as a liquid base, which in its absence can be replaced with yogurt or whey.
• To make fried pies turn out to be fluffy and soft, when kneading dough, add yeast or soda.
• Taste quality can be varied by mixing different types of flour, or adding whey, sour cream or sunflower oil (refined or fragrant) to the main liquid part, but the total amount indicated in the recipe should be kept.
• As a filling, meat is used raw, boiled and fried.
• Boiled rice, eggs, onion or grated cheese are added to the meat.
• Roast meat patties in a large amount of refined sunflower oil, which should close the patties almost halfway.
Fried meat patties on kefir
Ingredients:
• 500 ml sour kefir;
• two chicken eggs;
• sunflower, frozen oil - 2 tbsp. l .;
• half tsp. burnt baking soda;
• table salt - 1 tsp;
• one and a half table. spoons of sugar refined sugar;
• 3-3.5 cups white flour. For the filling:
• 400 grams of fresh veal;
• small white onion head.
• 70 grams of coarse rice.
Cooking Method:
1. Rinse over the rice, rinse under the tap and boil until ready in moderately salty water. Drain the resulting broth and rinse well again under the tap, placing it in a colander. Drain.
2. Finely chop and fry the onion to amber in odorless vegetable oil. Add the beef pulp twisted in a “fine” meat grinder and continue frying until meat is ready for about twenty minutes. At the end of the frying, add the boiled rice, lightly salt it, season with a little pepper and mix the future stuffing.
3. Mix warm kefir with burnt baking soda and let it “bloom” for 15 minutes.
4. Add sugar, eggs and salt and mix vigorously.
5. Without ceasing to stir, gradually enter the flour and knead the dough, which is not sticky to the hands. Flour may require more or less, it all depends on its quality.
6. Sprinkle flour onto the kneaded dough on top, cover with a cloth napkin and set aside.
7. After fifteen minutes, divide the dough into small pieces, from which you roll out a thin cake with a rolling pin. At the center of each place about one and a half teaspoons of cold meat filling and, having formed the pies, carefully close the edges.
Fried meat patties from “quick” yeast dough
Ingredients:
• white wheat flour - 600-700 grams;
• 50 grams of fresh yeast, alcohol;
• one chicken egg;
• half a pack of cream margarine;
• 50 grams of sugar;
• A small pinch of baking soda.
For the filling:
• 700 grams of boiled pork;
• the big head of an ordinary “sharp” white onion.
Cooking Method:
1. In preheated milk, dissolve the yeast until completely dissolved.
2. Add softened, but not melted margarine, one egg, salt, baking soda (no need to quench) and mix.
3. Sprinkle flour and knead rather steep dough.
4. Wrap the kneaded dough with gauze and dip it in cold water for fifteen minutes. 5. Twist the boiled pork in a meat grinder with a fine grill and combine with fried onions.
6. To your taste, salt and add, removing the sample, pepper, mix. If the filling seems too dry, pour, slowly stirring, spoons of meat broth, in which boiled pork.
7. From the dough and the prepared stuffing, make patties, let them stand on the table for about twenty minutes and only then proceed to frying.
Fried Chicken Meat Pies and Rice - “Minute”
Ingredients
For choux pastry:
• three table. spoons of white flour;
• odorless vegetable oil - 3 table. l
For yeast dough:
• 30 grams of pressed yeast, fresh;
• 60 grams of sugar;
• one small spoon of table salt;
• 550-600 grams of flour.
For the filling:
• 400 grams of boiled chicken breast;
• 80 grams of polished rice;
• 250 ml of chicken broth;
• 40 grams of sweet butter;
• white sweet onions - 1 pc.
Cooking Method:
1. In a large, wide bowl with vegetable oil, grind the flour and brew the mixture with 250 milliliters of boiling water.
2. In order to not form lumps in the brewing process, boiling water should be poured gradually, constantly stirring the brewing mixture. Cool to a warm state.
3. In another bowl, mix the sugar with the yeast, stir until the yeast is completely dispersed.
4. Add flour (3 spoons), a glass of warm water and mix. Cover with a rag towel and leave to sit for ten minutes.
5. Mix both cooked dough, add the remaining flour, fine food salt (“Extra” variety) and knead the soft dough thoroughly. Cover again and let the dough rest for eight minutes.
6. Finely chop the boiled chicken with a knife, or twist in a meat grinder.
7. In a deep frying pan, bring the broth to a boil, add well-washed rice, 2 tables. spoons of butter and simmer until the rice softens on low heat with a lid, 25 minutes.
8. In the remaining oil until the color is amber, fry the onion chopped into small pieces and mix it with rice and chopped chicken. Season with pepper, add salt. 9. From dough and chilled filling, make patties. You can fry them immediately.
Fried patties with meat from potato dough
Ingredients:
• six large potatoes;
• one large onion;
• 300 grams of boiled beef;
• 100 grams of white wheat flour;
• egg.
Cooking Method:
1. Shredded boiled beef mixed with browned to translucency and delicate golden onions. Add one and a half tablespoons of salted broth, season with pepper and mix thoroughly. If, when cooking meat in broth, add a leaf of bay leaf, the filling will be more fragrant.
2. Boiled or baked in the oven, mash still warm through a rare sieve, or puree with tolkushki.
3. Add a raw chicken egg, a small pinch of salt, spices, if necessary, and pouring small pieces of flour, knead the tender plastic dough.
4. Divide the potato dough into small balls, from which form rounded flat cakes, about 10 centimeters in diameter.
5. Place the meat filling in the center and fasten the opposite edges with your fingers, leaving the corners sharp.
6. To grill the patties, place the oil in a hot, low-heat oil with a seam down and, without changing the heat, fry until ruddy on one side. After turn and fry on the other side for another two minutes.
“Homemade belyashi” - fried meat pies on kefir
Ingredients:
• 400-500 gr. good white flour;
• two eggs;
• teaspoon with a hill of baked soda;
• 400 ml low-fat kefir (3%);
• a tablespoon of 20% sour cream;
• half tsp. refined sugar and small evaporated salt.
For the filling:
• 400 grams of mixed ground beef;
• a small pinch of finely ground black pepper;
• less than half tsp. salts;
• two large onions.
Cooking Method:
1. Pour kefir into the container, add soda, whisk, mix, not beating and leave to stand for ten minutes.
2. Then pour in the eggs, stirred with sugar and salt, add sour cream and, adding flour, slowly knead the dough. Clean for two hours in the fridge, the dough is not very thick. 3. Add minced onions, salt to minced meat, mix well and pepper.
4. Using a spoon, separate the amount of dough necessary for one belyash and put it into flour. Lightly flatten, put the stuffing in the middle, and pinch the edges, forming a round pie. Be sure to leave a small hole in the center, then the belyashi will not be “sticky” inside. Thus, do with all the dough and stuffing.
5. In order to fry the whites, the butter should be heated well, and the pies should be placed on the pan first downwards with a hole, and only after the bottom is reddened, turn to the other side.
6. Roast belyashi from such dough under the lid.
Fried Chicken Meat Pies with Cheese Dough Cheese
Ingredients
For test:
• 240 gr (one and a half glasses) white flour;
• 250 grams of cottage cheese 9% fat;
• two chicken eggs;
• sugar - 2 tsp;
• 1 tsp. common salt;
• 1/2 tsp. baking soda.
For the filling:
• 350 grams of fresh minced chicken;
• 200 gr. hard, preferably spicy, cheese;
• 25 grams of butter 72% butter;
• medium sized bunch of parsley;
• two cloves of garlic;
• one third of a teaspoon of finely ground nutmeg.
Cooking Method:
1. Put a thick-walled pan on medium heat and put oil in it.
2. When it is melted and warmed slightly, squeeze the garlic, stir and fry for a bit for about half a minute.
3. Then add the minced chicken and continue to fry, stirring constantly, for another five minutes. Formed in the process of frying the meat lumps, “disassemble” with a fork. At the end of frying, season the mince with ground pepper, salt and, after mixing thoroughly, remove it from the stove.
4. Add the chopped parsley, grated cheese into small chips and mix again, leave to cool.
5. In a wide bowl on a strainer, mash the cottage cheese, add the peeled flour. Add burnt soda, salt and granulated sugar. Beat the eggs and knead the loose, slightly sticky dough to the hands.
6. Divide the dough into balls of the same size, which roll with a rolling pin on thin cakes. 7. Carefully place the filling in the center of each one, fasten the edges to form the patties, and slightly hand down each pie with your hand or slightly roll it with a rolling pin.
Fried Meat Patties - Tricks and Tips
• The dough made on soda is sometimes too dense and does not rise during frying. To avoid this, when kneading dough, add soda not to flour, but to acidic liquid (kefir, sour cream, whey), or quench with vinegar or lemon juice before adding.
• The dough does not stick during butchering, and burning oil will not gather in the oil when frying, if the cakes are buttered on a table greased with vegetable oil and not sprinkled with flour.
• Fried meat patties in butter with burnt flour will have an ugly appearance, so if you cut the dough in the flour, on the table, before putting it in the pan, sweep away the excess.
• If you fry pies in an insufficiently heated oil, not only will their taste deteriorate, but the consumption of oil during frying will also increase significantly.
• To check the readiness of the preheated fat for frying, you can drip a few drops of water on its surface. If the water has evaporated, you can fry the patties, if you fell to the bottom of the pan, wait a little more.
• It is best to fry the patties in a mixture consisting of 40% of lard and 60% of refined or odorous vegetable oil.
• Finished fried meat patties to remove excess fat can be laid out on a disposable towel and slightly wetted with them.
