When the yeast “comes to life”, that is, a “cap” appears, pour the sifted flour and salt into a bowl. Knead the dough with a spoon.

The dough will be viscous and sticky. Pour in 30 grams of vegetable oil and mix it into the dough with your hand.

As a result, the dough will be liquid and viscous.

Place the bag of dough in the refrigerator for 1.5-2 hours. During this time the dough will rise well.

While the dough is in the refrigerator, prepare the meat filling. Cut the pork into pieces (slices).

Fry the pork in vegetable oil along with chopped onions, add a little salt and pepper, pour in soy sauce. First fry the meat over fairly high heat until golden brown, stirring occasionally. Then fry over low heat until cooked (7-10 minutes), stirring occasionally.

Grease the table with vegetable oil and lay out the dough. With your hands, also greased, divide the dough into parts, stretch each part into a flat cake (the flat cakes should not be thin). Place 1 tablespoon of minced meat in the middle of the flatbread.

Form the pies and carefully place them in a frying pan heated with vegetable oil. Fry the meat pies over medium or low heat until golden brown on both sides. The pies fry quite quickly - 3-4 minutes on each side.

Very tasty, fluffy meat pies, fried in a frying pan, served warm with sour cream.

Try it, the pies are great!

Enjoy your meal!

Step 1: Prepare the dough.

Heat the specified amount of water in a saucepan. You just need to heat it up, not bring it to a boil. Brew the yeast with warm water at the bottom of a deep plate. Add sugar, salt, vegetable oil immediately and gradually begin to mix in the flour. As a result, you should have a fairly soft, homogeneous and fairly sticky dough. So it's time to send him up. Wrap it in a clean kitchen towel and leave it in the refrigerator for 1 hour or at night, as is more convenient for you, you can, for example, prepare the dough in the evening so that you can bake pies for lunch the next day. One way or another, the mass is left to rise and reach.

Step 2: Prepare the filling.


Heat some oil in a low frying pan and fry the minced meat in it, adding salt, pepper and other spices to taste. Also, if you choose onions, they should be peeled, chopped and fried along with the meat. When the minced meat is cooked and turns from red to brown, add finely chopped fresh herbs to it. Green onions need to be washed, slightly dried and, just like greens, chopped with a knife and added to the fried minced meat. Excess fat formed during cooking must be drained.

Step 3: Form meat pies.


The dough is ready, the meat filling is ready too, which means it’s time to combine them and make the pies. To do this, cut pieces from the dough with a knife and then divide them into several more parts. All this should be done on a work table sprinkled with a small amount of wheat flour.

Roll out the pieces of dough separated from the total mass, turning them into flat and fairly thin pancakes. Then place the filling in the middle of the pancake with a tablespoon and fasten the edges together with your fingers, you will get a kind of seam that also needs to be leveled with your fingertips, and then slightly flatten the workpiece for the pies. Once all the dough and filling have turned into blanks, you can move on to the next stage.

Step 4: Fry the meat pies.


Pour vegetable oil into a high frying pan. I usually need 3 to 4 glasses. The pies should float in fat. When the oil is hot, place the first batch into it so that there is enough free space between the pieces. Fry the products on one side until golden brown, then turn over with a slotted spoon and continue the process until fully cooked. Then place the meat pies on a dish and add the next batch to the frying pan.

Step 5: Serve the fried meat pies.


Serve fried meat pies for breakfast, lunch, dinner or as an afternoon snack, just for tea. Sometimes my family indulges and eats them together with horseradish or tomato sauce, they just bite off a piece, put the sauce in there and continue eating. I hope that you will also appreciate the pies prepared according to this recipe.
Bon appetit!

If you want the filling in the pies to be juicier, you can not pre-fry the minced meat, but form the products directly with the raw ingredient. But be more careful when frying the pies in this case, make sure that the minced meat is cooked.

This dough can also be used to make other savory pies, not necessarily with meat; you can make pastries with cabbage filling, for example.

For frying, you should use only oil that does not give off a strong unpleasant odor during cooking.

It is simple, so even a novice and inexperienced housewife can handle it if desired. Meat pies fried in a frying pan, the recipe for which will be described below, turn out tasty, very appetizing and with a crispy crust.

First, sort out the selected rice and rinse it under running cold water. Then boil in moderately salted water until fully cooked. It is best to use rice that cooks well. Then drain the excess liquid and place the rice in a colander so that it is easy to rinse under water.

Now peel the onion, wash it, chop it finely and fry over low heat, adding a little sunflower oil. You need to fry until the onion acquires an amber hue and becomes soft.

Rinse the beef and dry it slightly using paper towels or napkins. Cut into small pieces and pass through fine divisions in a meat grinder to obtain fine minced meat. Add it to the onion and fry until done. Usually it doesn't take more than 20 minutes.

Now you need to add boiled rice to the prepared mass and season the filling. Use any favorite seasonings. Then mix the filling thoroughly and set aside.

Take kefir, it should be warm. Mix it with baking soda and leave for 15 minutes in a warm place for a chemical reaction to occur, thanks to which the pies will rise well.

After this time, you need to add ingredients such as sugar, salt and eggs to the kefir, mix the mass thoroughly until smooth.

Without ceasing to stir, add flour into the mixture in small portions. This way you need to knead a homogeneous smooth dough. Flour can be of different quality and absorb moisture differently, so the number indicated in the recipe is just a guide; in fact, you may need more or less of it.

Once the dough is ready, sprinkle a little flour on top and cover with a cloth, leaving it aside for a while, usually 15 minutes is enough.

From the finished, risen dough, you need to form not very thick cakes, in the middle of which place a tablespoon (without a slide) of the filling. Then carefully seal the edges to form a tight pie. Flatten it a little.

Pour enough sunflower oil into the frying pan and wait until it heats up. Then place the pies at a distance from each other and fry on both sides until the crust is golden brown.

This concludes the recipe for making pies. As you can see for yourself, fried meat pies, especially if there are recipes with photos, are easy and simple to prepare. You should always look online to see what the finished dish looks like so that you can prepare exactly the same one. In general, fried pies with minced meat look very tempting, this is confirmed by the recipe with the photo.

Good to know

  1. If you grease the work surface with a small amount of oil when working with dough, then it will not stick to your hands, and when frying in a frying pan, burnt flour will not accumulate. In addition, you can pour less oil into the pan.
  2. Be sure to sweep off excess flour from the pies before placing them in the pan, because it can prevent the dough from fully frying.
  3. You must wait until the oil is hot, because if you put the pie on cold oil, it will immediately begin to absorb it and you will end up with a very fatty dish that does not have such a pleasant taste. There will also be a lack of crispness.

Fried pies are served with sour cream or other favorite sauce. A sauce that works well is sour cream with herbs and garlic. They can be eaten both cold and hot; they will be an excellent snack during your lunch break at work or at school, as well as an addition to a hearty lunch.

The fillings for fried pies can be very varied, it all depends on personal preferences. The most popular filling options: egg with rice and herbs, meat, liver, potatoes, cabbage. They make fried pies with sweet fillings.

Pie recipes

Fried meat pies are a delicious dish that is very easy to prepare. Let's find out a step-by-step recipe for making meat pies and useful tips

20 pcs.

3 hours

330 kcal

5/5 (3)

Fried meat pies are a very tasty addition to first or second courses, vegetable salads and even hot drinks. Even a person far from culinary art can prepare them. The recipe is very simple, all the ingredients are available and can be found in every home, and frying Soviet pies is not difficult. It's no surprise that the popularity of fried meat pies remains consistently high.

Fried meat pies - a quick and tasty dish

To make delicious meat pies, you will need the following: Ingredients:

From the specified amount of ingredients you will get about 20 pies.

How to cook meat properly

  1. Meat filling may include various ingredients. Let's look at the simplest (and most delicious) recipe for its preparation:
  2. The meat for the pies must be boiled until tender. Moreover, you can grind it both after cooking and before. In the second case, you need to grind the meat in a meat grinder with onions, form them into small meatballs and boil them. A whole piece of meat takes about 20 minutes to cook on average, meatballs - a few minutes less.
  3. When the meat is ready, hard-boil one egg (it should boil for 9-10 minutes).
  4. Peel, chop the egg and add to the meat.
  5. Cut the onion into small cubes and fry it a little over medium heat. Please note: you should pour your hands into a well-heated frying pan with oil. Add the fried onions to the remaining ingredients.
  6. Add salt and pepper to taste, mix everything. The filling for delicious meat pies is ready.

Helpful advice: It’s best to start cooking the meat for pies after preparing the dough (while it is rising). By combining two processes into one, you will spend a minimum of time.

You can read the recipe for pies with other fillings.

Preparing the dough

  1. Now let's find out how to cook tasty and fluffy dough for pies. We offer a step-by-step guide for fried pies:
  2. Pour half a glass of milk and the same amount of sparkling water into a deep metal bowl. Place the mixture on the stove and heat slightly (it should not be hot).
  3. Remove the bowl from the stove, add 2 teaspoons of sugar and dry yeast. Mix everything thoroughly and wait about 10 minutes for the yeast to foam.
  4. Sift the flour through a sieve into a bowl with sufficient depth. We need about 400 grams of flour - that's exactly 3 cups.
  5. When the yeast foams, pour the liquid mixture into the flour.
  6. Salt the dough (about 1 teaspoon of salt), pour in 7-8 teaspoons of refined oil.
  7. Start kneading the dough. It should be soft and elastic. You need to knead until the dough stops sticking to your hands.
  8. Cover the bowl with a towel and leave it in a warm, dry place for about an hour and a half. During this time, the dough should become more fluffy. Its volume increases by about one and a half times. If you don’t let it sit, the pies will taste like “rubber.”

Helpful advice: It is advisable to mix milk with sparkling water. It is more saturated with oxygen, therefore, the dough will turn out airy and soft.

You can find recipes for yeast-free dough for pies.

Secrets of making successful dough

  • Culinary experts know several nuances, which are important to pay attention to during the dough preparation process. If you follow them, the dough will definitely turn out successful, and the pies will be very tasty. Let's list the main ones secrets:
  • To make the pies please you, you need to use quality flour. Ideally - the highest grade. It must be white. By the way, if you drop a little water on the flour, the white color should not turn into reddish or blue. In the first case, we can conclude that the flour contains a large amount of bran, and in the second, that it is made from unripe wheat grains (or with dilution of grains of other crops).
  • Good flour produces a slight crunch when squeezed and sticks to your fingers in a thin layer. If it clumps into small lumps, this indicates high humidity in the room in which it was stored. Such flour can spoil much faster.
  • It is necessary to sift the flour through a sieve. After this process, it is enriched with oxygen. As a result, the dough will be more fluffy than from wholemeal flour.
  • Dough should not infuse for more than 2.5 hours. Otherwise, it will be tasteless.
  • If there is a draft in the kitchen, the dough will be covered with a thin dry crust on top. To avoid such troubles, check that the windows and doors are tightly closed before you start preparing the dough.

  1. Before forming the pies, decide what size they should be and separate the first piece of dough. In the future, try to tear off or cut off about the same amount each time. As mentioned above, the indicated amount of ingredients is enough for about 20 pies.
  2. Roll each separated piece into a small ball and roll it out with a rolling pin (if you don’t have one, you can use your hands) into a flat cake of equal thickness.
  3. Place the pre-prepared filling (maximum one and a half tablespoons) in the middle of the rolled out flatbread. Connect the edges with your fingers, molding them together.

Meat pies - recipe for pies with photos. Meat pies fried in a frying pan. Recipe for quick yeast dough for pies on water

Fried pies with meat (minced meat) are a favorite pastry and snack for many. If you like big pies with fillings. Superhozyayka.RU offers a very good, quick recipe for meat pies made from yeast dough on water and without eggs, a recipe for pies fried in a frying pan

Pies with mi filling. You can find a huge number of recipes for making pies. The dough for pies is prepared in different ways: yeast dough, with kefir, yeast dough with water, with or without eggs, etc. What kind of pies with fillings should I prepare? The choice is always yours, because everyone has different tastes

In Kazakhstan, where I spent my childhood, such pies used to be sold even at bus stops. They were fried right on the street, in the open air, in large cauldrons, and there was always a line for them. It has always been very interesting for me to watch how deftly women work with dough.

It is precisely these meat pies, large as burlap, bubbly, crispy, hot and aromatic, that we will be preparing with you today. A very convenient recipe for yeast dough for pies, because it is not only tasty, but also prepared in just 1 hour.

Meat pies - recipe for pies with photos

Ingredients for making pies.

Yeast – 25 gr. (note for those who don’t have a culinary scale at home. This is about a third of a small stick of yeast that is sold at the market. It is usually believed that the sticks contain 100 g. But I have never seen such a weight, the maximum I got was 91 g . minimum – 80 gr.)

Or dry yeast - 2 teaspoons

Salt – 1/2 teaspoon

Flour – 600 gr. (I use 4 cups (200 g glass) or 3 cups (250 g glass) for the dough.

Note: You can add more flour, but I really like this ratio, the dough turns out more tender. It is better to deep-fry pies from a more liquid dough; they turn out more bubbly. If you find it difficult to work with the batter, you can adjust the amount of flour and fry these meat pies in a frying pan. In both cases, the pies turn out delicious and the dough for the pies is wonderful.

Vegetable oil for frying - note. You will need a lot of oil; it is best to fry the pies either deep-fried or in a large amount of oil. It is better that when frying they float in oil without touching the bottom of the pan. But this is not a prerequisite, you can fry as usual

How to make quick yeast dough for pies:

Recipe for quick yeast dough for pies on water

Yeast should be at room temperature.

Pour warm water into a deep cup, pour in the crushed yeast and leave for a few minutes to dissolve the yeast.

Then pour in salt and add sifted flour in portions. Mix the dough, cover the cup with a light napkin and leave it for one hour in a warm place.

For minced meat. (our favorite filling is minced meat)

Meat (to your taste, I prefer pork) – 500-700 gr.

For filling, it is advisable to add a little lard to the meat if the meat is not fatty.

Onions – 4-6 heads

Salt and ground black allspice - to taste

Prepare the meat filling for the pies.

Grind the meat in a meat grinder along with the onion. It is advisable that the minced meat be ground finely, so it will be more convenient to work with it. Salt and pepper, everything is as it should be. Mix. To make the meat filling more juicy, dilute the minced meat with a small amount of warm water. Set aside the finished minced meat to infuse.

When the dough is ready, we begin making pies.

Meat pies fried in a frying pan

How to make pies for frying:

Working in oil with batter:

We first wet our hands with water, then lubricate them with vegetable oil (it is convenient to keep a bowl of water on the table to wet your hands). We tear off pieces from the dough, roll them into a ball and place them on a work surface well greased with vegetable oil (wooden boards are not suitable for this purpose, since the oil will be absorbed into them and the dough will stick), if you have stainless steel baking sheets, these are also convenient will work. Leave the dough to rise for a few minutes. Then knead the dough with your hands into a flat cake, add the meat filling and close the edges.

The dough is liquid, it’s not very convenient to work with, you need to get used to it. It is best to form the pies in the palm of your hand. We grease our hands with oil, take the molded pie in the palm of our hand, and then pat it on it, lengthening them or making them round, and evenly distributing the filling throughout the pie.

Working with flour and batter:

If you don't want to bother with butter, the pies can also be processed in flour. When cutting the dough, wet your hands with water and then with vegetable oil, just as in the first case. Pour flour onto a board. Dip pieces of pie dough into flour. And then we work as described above, the technology for preparing pies is the same.

In a cauldron or deep saucepan, heat the vegetable oil until hot. Place the pies in hot oil. Fry on both sides until golden brown. Set the heat for frying pies above medium.

We take out the hot pies and place them in a sieve or on a paper napkin to drain off excess oil. After some time, the dough of the pies will become soft. Then we treat ourselves.

Pies with meat made from batter (we call them Belyashi)