Kefir dough is one of the most airy and versatile, ideally in harmony with this type of filling for pies, like potatoes.
Various recipes for pies - jellied, open, closed, each tasty in its own way, and potatoes are also suitable for fried and raw and boiled.
The advantage of kefir dough in pies is that it does not seem dry or dense, respectively, and there is no need to make the filling too juicy.
As for the versatility of potatoes, as a filling, it is equally tasty with fried onions, and with liver, and meat.
Kefir pie with potatoes - the basic principles of preparation
• For cakes made from dough mixed with kefir, white flour is best, which must be sifted through a rare sieve.
• Kefir is suitable for anyone, regardless of fat content, it will turn out dough on a “cool” yogurt, but pies with sour, “low-percentage” kefir turn out to be more magnificent.
• A fermented milk product is best added warm, so you should put it out of the refrigerator in advance or warm it in a microwave oven to room temperature.
• Eggs, before adding to the dough, are first slightly shaken with a fork or beat with a whisk.
• Soda, baking powder or yeast dissolved in milk is added to kefir and allowed to stand for a while, and only then the rest of the ingredients are added.
• Potatoes are best taken middle-aged.
"Jellied" pie with potatoes on kefir
Ingredients:
• two eggs;
• 200 ml of mayonnaise;
• half a liter of kefir;
• a small pinch of salt;
• one tsp soda;
• 150 gr. white flour.
For filling:
• four potatoes;
• onion head;
• 20 grams of sweet cream butter.
Cooking method:
1. In a wide bowl, mix kefir with soda and leave for fifteen minutes.
2. Add mayonnaise, loose eggs, salt and mix well again.
3. In small portions, with constant stirring, pour the flour and knead the dough, like on pancakes.
4. For the filling, slice the potatoes that have been peeled off beforehand, with a thin straw, and put in a pan with boiling water for three minutes.
5. Discard the stewed potatoes in a colander, dry with a towel.
6. Finely chop the onion and spasser it, melting the butter, until tender amber color. Add spices, salt to taste and mix with potatoes.
7. Lubricate the small form with plenty of oil, sprinkle with semolina and pour a little more than 1/2 part of the dough, carefully spread the filling and pour the remaining dough on top.
8. Bake forty minutes, at 180 degrees.
Closed yeast pie with potato kefir
Ingredients:
• 600-700 grams of white baking flour;
• 1.5 tsp instant baker's yeast;
• one egg;
• 125 g of "Table" margarine;
• 250 ml of low-fat kefir;
• 125 g of liquid sour cream;
• 1/2 cup of sparkling mineral water;
• a tablespoon of milk.
For filling:
• 300 grams of chicken liver;
• 400 grams of potatoes;
• two small onions;
• 50 g of sunflower oil.
Cooking method:
1. Dissolve the yeast in slightly warmed milk.
2. Intensively mix sour cream and kefir, add yeast and put in a warm place for fifteen minutes.
3. Melt margarine by heating it in a water bath, mix with mineral water, eggs, add salt, kefir to taste and mix.
4. When adding flour in parts, knead the dough not too tight.
5. Cover with a clean towel and set aside for half an hour to the side for distance.
6. Prepare the filling. Boil peeled and sliced potatoes in slightly salted water.
7. While the potatoes are being cooked, take care of the liver. Onions cut into small slices, spasser in vegetable oil until golden. Add the chicken liver and simmer until tender.
8. Twist the cooled liver through a meat grinder using a fine wire rack, and drain the vegetable broth from the prepared potatoes and prepare non-liquid mashed potatoes.
9. Combine chicken liver and slightly cooled mashed potatoes, pepper, salt and mix thoroughly until the color is even.
10. Divide the spaced dough into two pieces - a little more and a little less than evenly divided. Roll out most of it thickly and transfer to a small baking sheet moistened with oil.
11. Spread the filling evenly and, having covered with a second smaller layer, pinch the pie along the edges.
12. Lubricate the top of the cake with the egg and bake it until tender.
13. The air temperature in the oven should not exceed 180-200 degrees.
Open pie with potatoes on kefir without eggs, with filling
Ingredients:
• a glass without a hill of baking flour;
• 150 ml of kefir;
• two tables. tablespoons of refined oil;
• a small pinch of salt;
• half tsp soda.
For filling:
• three large potatoes;
• 90 grams of "Adygea" cheese.
To fill:
• 1 tbsp. l refined vegetable oil;
• 60 grams of flour;
• 30 grams of "Russian" cheese;
• 0.5 tsp food soda.
Cooking method:
1. Mix kefir with soda, pour oil, salt and mix thoroughly.
2. Pour the kefir mixture into the sifted baking flour and knead the dough. With a normal consistency, it does not stick to your hands.
3. Cut the potatoes into small pieces and, adding salt and spices, mix with the cubes of "Adygea" cheese.
4. Kefir mix with soda and flour. Add coarsely grated cheese and, salt, mix.
5. Moisten the round shape with vegetable oil.
6. Roll out the dough in a circle and put it into a mold, forming high sides.
7. On top of the dough, place the filling, fill in the kefir-cheese filling and wrap the free dough up.
8. A cake is baked from 45 to 55 minutes.
Kefir meat pie with cheese
Ingredients:
For the test
• 250 gram cup of kefir;
• two eggs;
• three glasses of white flour;
• 200 grams of Poshekhonsky, or Kostroma cheese;
• salt, unrefined sugar;
• 1/3 teaspoon soda.
For filling
• 300 grams of chicken;
• 300 grams of potatoes;
• head of sweet onion.
Cooking method:
1. Mix kefir with soda and let stand for fifteen minutes.
2. Finely grate the cheese.
3. Beat well with a whisk or a mixer with sugar and salt eggs and add to the kefir.
4. Pour the cheese, mix, and, pouring flour in small portions, begin to knead the dough.
5. First use a spoon, then carefully rub with your hands on the surface of the table.
6. Stretch the dough that does not stick to your hands, transfer to a bowl, cover with a cloth and leave for half an hour.
7. While the dough is coming, prepare the filling.
8. Peel the potato, cut into two parts, and then thin plates. Put the potatoes on a towel and cover the top with a second one.
9. Under the tap, wash the chicken fillet, chop it into small strips.
10. Chop the onions in half rings and place them in a frying pan in a butter pan until browned. Add meat, pepper and salt, fry until tender.
11. Simultaneously with the meat in a second frying pan until half-cooked, fry the potato plates.
12. Divide the dough into slightly larger and slightly smaller portions.
13. Roll out a approximately 8 mm thick sheet with a rolling pin and lay it on an oil-moistened roasting pan.
14. Put the potatoes on the dough, cut a thin piece of butter on top and cover the potato with a layer of chicken.
15. Roll out the remaining dough and cover it with the pie. Pinch the edges, pierce the top of the pie with a fork, not maintaining the symmetry, not very tight, grease with a loosened egg and put in the oven for half an hour.
Pie with potatoes on yogurt with margarine "Grated"
Ingredients:
For the test
• 100 ml of very acidic kefir;
• 100 grams of Stolichny margarine;
• 320 grams of white flour;
• 1/3 teaspoon soda.
For filling
• boiled egg;
• two potatoes;
• 30 grams of sweet cream butter;
• 150 grams of cooked sausage without fat;
• onion head.
Cooking method:
1. Put margarine in the freezer and wait until it hardens.
2. Kefir mix with soda and set aside.
3. Remove the margarine from the freezer and rub it with coarse chips, add flour and rub well with your hands.
4. Pour in kefir, quickly knead the dough so that the margarine does not have time to melt.
5. Wrap the kneaded dough with a sheet of durable food wrap and refrigerate for an hour.
6. For the filling, cut the sausage into small cubes, cut the egg into cubes, and chop the onion finely.
7. Cut the potatoes into thin strips and dip in boiling water for three minutes. Fold in a colander and dry when the water drains.
8. Put the dough out of the refrigerator, roll it out with two layers unequal in diameter.
9. Smooth the smaller one over a greased baking sheet and lightly sprinkled with flour, spread the potato straws, sausage, onion and egg on top of it.
10. Cover with a large layer, pinch the edges and, having pierced with a fork in 3-4 places, put in the oven to bake for 30 minutes.
Kefir pie with potatoes in a pan
Ingredients:
For the test
• 250 ml of low-fat kefir;
• three full, without a hill, glasses of white flour;
• two eggs;
• fifty grams of sweet cream butter;
• two tablespoons of pure vegetable oil.
For filling
• a bunch of green onions;
• a can of sardines in oil, or with its addition.
For cooking, you need two pans with thick walls, of the same diameter.
Cooking method:
1. Boil potatoes in slightly salted, boiling water until tender.
2. Kefir beat with soda, using a whisk.
3. Add the eggs, previously whipping them with sugar and salt, butter and mix thoroughly again.
4. Transfer the flour into a spacious bowl, and, making a small depression with your hands, pour the kefir mixture. Knead the dough.
5. The dough must necessarily become elastic and not sticky to the hands.
6. Oiled hands in vegetable oil, distribute two thirds of the dough with a uniform, non-thick layer, forming low sides.
7. Mash fish with canned fish with a fork, removing the seeds, drain the oil first.
8. Lay out the filling in layers: the first layer will be grated potatoes, then chopped green onions and fish.
9. Cover with the rolled rolling pin with the remaining dough.
10. Turn on the stove for the most minimal heat, place the pan with dough on the burner and cover the second pan upside down for about 25 minutes.
11. When the bottom of the cake is lightly browned, remove the top pan, wipe the condensate that has stood out with a towel, grease it with oil and cover it again.
12. Carefully turn over so that the top pan is on the hotplate and the bottom is on top, and continue to cook the pie until the bottom is browned.
Mushroom pie with potatoes on a kefir in a slow cooker
Ingredients:
• three eggs;
• half a two-hundred gram packet of cottage cheese;
• a tablespoon of starch;
• 125 ml of kefir;
• two teaspoons of baking powder;
• a tablespoon of sweet cream butter;
• two small potatoes;
• 400 grams of champignons;
• large onion;
• 250 grams of white flour.
Cooking method:
1. Cut onion, fresh mushrooms and potatoes into small pieces.
2. Pour a spoon or two of vegetable oil into the multicooker bowl and, putting the "Stewing" mode on the panel, cook the vegetables, not forgetting to periodically mix, twenty minutes.
3. Put the contents of the crock-pot on a plate, salt, sprinkle with pepper, pour in a loosened chicken egg and mix well.
4. Mix the cottage cheese with kefir, add two eggs whipped with salt, mixed with starch and baking powder flour. Knead the dough. Mix the ingredients with a spoon, the mixer can not.
5. Pour about half of the dough into a clean multicooker bowl greased with butter, put the filling on top and cover with the remaining dough, cook the kefir potato pie for one hour in the “Baking” mode.
Kefir pie with potatoes - tricks and tips
• After kneading the dough on kefir with the addition of soda, it should be used without delay, since the carbon dioxide released during the reaction of soda and acid disappears very quickly and instead of fluffiness the dough acquires inverse properties - it becomes too dense.
• Combining flour with kefir for jellied cake, pour kefir into flour, and do not add ingredients in the reverse order. Otherwise, the dough will turn out lumpy, not homogeneous.
• The cake will be softer and more beautiful if, after baking, grease the top with liquid, melted butter and cover with a napkin.
• For a crust to form on the baked cake, grease the top of the cake before placing it in the oven with a loose egg yolk
