Pies on kefir, the dough is ready in an hour. We were visiting the other day, and they treated us to such delicious pies, I liked them so much, of course, I couldn’t leave without a recipe. My aunt says this is her signature recipe.
Ingredients :
- Flour – 750 gr.
- Dry yeast – 11 gr.
- Kefir – 500 ml.
- Eggs – 2 pcs.
- Salt – 1 tsp.
- Sugar – 1 tbsp.
- Vegetable oil – 5 tbsp.
For filling:
- Fillet meat – 500 gr.
- Rice – 100 gr.
- Broth – 100-150 ml.
- Salt to taste
- Black pepper – to taste
Preparation:
Sift 750 grams of flour into a bowl, add 11 grams of dry yeast and mix.
Pour 500 ml of kefir at room temperature into another bowl, break 2 eggs, add 1 tsp. salt, 1 tbsp. sugar, mix and gradually add flour, approximately in the middle pour 5 tbsp. of vegetable oil, mix and add the remaining flour, the dough should be a little sticky to the hands, there is no need to add more flour. Put the dough in a bowl, cover it with cling film and put it in a warm place for 1 hour to rise.
During this time, we will prepare the filling. Any kind of cabbage, fish, berries, fruit, or whatever you like, is suitable for filling. Today I offer a delicious meat filling. To start, boil the meat. Pour water into the pot, add a bay leaf, peppercorns, a teaspoon of salt, an onion and put 500 grams of meat, I have beef fillet and cook until done, I cook for 1 hour and 20 minutes.
Boil 100 grams of rice. Put 100 grams of washed rice in a pan, add half a tsp. salt, pour in 300 ml of water and bring to a boil, cook over medium heat until the rice is ready, I cook for 15 minutes, turn off the heat and let it stand for another 5 minutes under the lid.
Twist the boiled meat in a meat grinder, add rice, add black pepper to taste, salt and pour 100 ml of the broth in which the meat was cooked. And mix, if you think the filling is still dry, you can add more broth. If desired, you can add fried onions in the pan, but I like it without onions, so I did not add it today. The filling is ready.
The dough is ready, put it on the table, roll it, divide it into parts, make dumplings from each part, I have 25 dumplings weighing 60 grams.
We take a dumpling, roll it into a circle with a rolling pin, put the filling and pinch it as you like, today I have a meat filling, so I pinch it in the shape of a triangle, a habit from childhood, if triangular means with meat. We do the same with other pies.
Pour oil into the pan so that the patties are covered with oil at least to the middle, heat well, put the patties and fry on medium heat until cooked on both sides.
We remove the pies and serve them to the table. By the way, they remain as fresh the next day.