On the basis of yogurt, you can knead the perfect dough for making delicious pies. Moreover, the dough can be both yeast and yeast-free. There is not much difference in taste, except that the shelf life of the yeast is slightly longer and they turn out to be a bit more magnificent, but you should choose the cooking option based on the time frame available to you.
Yogurt pies - general principles
For the preparation of dough on yogurt for pies, several main components are used:
• Flour. It is better to purchase a product of the highest grade if flour of the second or third grade is used, it is recommended to mix it with a small amount of potato starch.
• Yogurt. It can be both fresh and expired. It is important that the product does not have a smell of oxidation or fermentation. Before kneading, the product is taken out of the refrigerator in advance so that it warms up to room temperature.
• Soda or yeast.
• Salt, sugar. Depending on the type of filling, both ingredients can be added a little more or less.
• Vegetable oil. It is necessary so that the dough does not stick during rolling and formation.
Knead the dough thoroughly, give a "rest" or rise, then roll out a cake and form pies.
Filling. There is room for imagination of any cook. You can fill the pies with absolutely any filling: jam and jams, eggs and mushrooms, cheese, vegetables, meat products, etc.
Yogurt pies can be fried and baked. When frying, it is important to put the semi-finished products in the oil well warmed up in the pan. When baking a sheet with pies put in a preheated oven.
1. The right dough on yogurt pies
Ingredients:
• half a liter of yogurt;
• baking soda - 15 g;
• sugar - 30 g;
• salt - 5 g;
• 2 eggs;
• sunflower oil - 20 ml;
• flour - 5 glasses.
Cooking method:
1. Pour yogurt into a small metal container, put on moderate heat and heat for two minutes, not bringing to a boil. This is necessary so that when a soda is added, a good reaction starts, so that the finished products turn out to be especially soft and lush.
2. Pour salt, sugar, baking soda into warm yogurt, mix thoroughly with a whisk (mix until bubbles form and all the added ingredients dissolve).
3. When bubbles appear on the surface of the yogurt, introduce one egg, beat well with a whisk, then enter the second egg.
4. Without ceasing to whisk with a whisk, pour in oil and beat well.
5. After the butter, slowly pour the flour in several stages, but before that, be sure to sift it so that it is enriched with air. Stir the mass with a whisk. When the dough becomes thick, remove the whisk and roll the dough on a flour-sprinkled table. Bake for fifteen minutes to an elastic and soft consistency.
6. Wrap the finished dough in plastic wrap and put in the refrigerator for half an hour for a "rest".
7. Take the dough out of the refrigerator, once again, carefully knead it.
8. During the formation of the pies, lightly sprinkle the table and the rolling pin with flour so that the dough does not stick. But do not overdo it, otherwise the dough will absorb the excess flour, which will make it very tight, which makes pies and pies like rubber.
9. You can also make dough on yogurt for yeast pies. To do this, first dissolve the yeast in slightly warm water, add a pinch of baking soda, a spoonful of sugar and 1-2 tablespoons of flour (you can take any yeast: pressed and dried are suitable).
10. After the yeast is completely dissolved in water, pour the sour milk in the yeast mixture at room temperature, stir well, and then enter one egg each (do not forget to whisk with a whisk after each egg introduced). After the eggs, pour in the lean butter, beat with a whisk again and add the remaining flour, knead the dough (not very tight), cover the dough with a clean cloth and leave for half an hour to let the yeast begin to “work”, and the dough will increase several times. When the dough rises for the first time a little, crush it with your hands and leave it for another half hour again.
11. Use ready-made dough on yogurt with or without yeast to form pies with different fillings. If you wish, you can fry or bake pies from dough on a yogurt in the oven, their taste and texture will not change, they will be all the same mouth-watering and magnificent.
12. The dough on yogurt will not lose its properties even if it lies for a long time in the freezer, so you can prepare it in large quantities and put it in the freezer, and then take out, thaw and bake or fry delicious puff pastries.
2. Fried pies on yogurt with onion and egg
Ingredients for the dough:
• yogurt - 250 ml;
• salt - 15 g;
• soda - half a teaspoon;
• flour - 450 g;
• 20 ml of vegetable oil.
Filling:
• four chicken eggs;
• half a bunch of green onions (young);
• black pepper in ground form, salt - 10 grams each.
Take another half a glass of sunflower oil to fry the formed pies. Instead of butter, you can take any fat, on it the pies will turn out even more magnificent.
Cooking method:
1. Since here the dough on yogurt for pies is prepared without yeast, first prepare the filling. Boil chicken eggs by salting water before boiling so that the eggs do not crack. First, cook over high heat until the water boils, and then reduce and cook over low heat for seven minutes. Be sure to cool the boiled eggs in cold water so that the shell is easier to peel off. Peel the chilled eggs, chop. Wash the feathers of green onions and chop them too. Put the greens in the bowl to the eggs, pepper, salt and stir well.
2. Set the prepared stuffing from eggs and green onions aside and knead the dough on yogurt: slightly warm the yogurt. Pour soda, salt into the yogurt, mix well. Sift the wheat flour and slowly in several stages pour into the sour-milk mass, do not forget to constantly stir with a spoon or whisk. When the dough becomes thick, knead it with your hands on a flour-sprinkled table. Knead the dough not very long, about ten minutes, so that it does not become too tight. As already mentioned in the first recipe, the dough should turn out to be soft and elastic, while not sticking to the hands and table. Wrap the finished dough in a film and let it rest in the refrigerator for about 20 minutes.
3. Press the “rested” dough with your hands and cut it into several small parts.
4. Roll out each part of the dough with a rolling pin into a cake half a centimeter thick. Put a small amount of egg filling in the center of the tortilla (as a filling you can take not only eggs with onions, but also mashed potatoes with fried onions, stewed cabbage and much more).
5. Pinch the edges of the cakes firmly.
6. Pour in sunflower oil into a deep pan or put in any fat, heat well and put the formed pies down with a seam on it. During frying, set a moderate heat, otherwise the pies may burn, and the dough will remain moist.
7. Fry pies on both sides for three to four minutes on each side.
8. Put the finished fried pies on a flat plate, cool a little and serve. Optionally, decorate them with fresh leaves of parsley and dill.
3. Oven-baked pies on yogurt and potato yeast
Ingredients:
Dough:
• yogurt - 250 ml;
• 20 g of dry yeast and sugar;
• 15 g of salt;
• 450 g flour;
• 20 ml of vegetable oil.
Filling:
• 4 medium potato tubers;
• onion head;
• 20 ml of sunflower oil;
• a pinch of black pepper and salt.
Cooking method:
1. First, knead the dough on yogurt with yeast, so that it has time to rise. Pour yeast, salt, sugar into a deep bowl with warm yogurt, stir until completely dissolved. Slowly pour the sifted flour, constantly stirring first with a spoon, and then, when the dough becomes thick, with your hands. Sprinkle well-kneaded dough with flour, cover with a clean cloth and leave for 60 minutes to raise.
2. Prepare the filling: peel the potatoes, wash, boil until soft in salted water over moderate heat. Carefully drain the broth, make mashed potato a pusher or a blender. Peel the onion head, chop into a crumb with a knife and fry in a pan with oil until golden brown. Put the fried onions in mashed potatoes, salt, pepper, mix well and cool.
3. Put the raised yeast dough on a yogurt on a table sprinkled with flour, wrinkle with your hands, cut into small pieces. Each roll into a flat cake. On the flat cakes, put the cooled mashed potatoes with onions, close the edges tightly.
4. Put the formed pies on a greased sheet with the seam down, place in a hot oven and bake for 20 minutes at not very high temperature.
5. Cool the baked pies and serve.
Yogurt pies - tips
• Oxygen-fortified flour (sifted) makes pies more airy and softer.
• If you save time, choose a recipe for yeast-free dough: reducing the time “distance” of yeast dough, you degrade the quality of the finished pies.
• Fresh correctly selected products, good kneading of dough, leisurelyness and a drop of heat are the key to success: the dough for pies on yogurt will turn out even if you cook it for the first time in your life, the finished products will come out delicious and magnificent. Enjoy your tea party.
