Kefir dough is one of the most airy and versatile, perfectly harmonizes with this type of pie filling, like potatoes.
Various recipes of pies - aspic, open, closed, each is different in its own way, and potatoes are also suitable for roast and raw and boiled.
The dignity of kefir dough in pies is that it does not seem dry or dense, respectively, and the filling does not need to be made too juicy.
As for the versatility of potatoes, as a filling, it is equally tasty with fried onions, and with liver, and with meat.
Potato pie on kefir - basic principles of cooking
• For dough pies mixed with kefir, white flour is best suited, which must be sifted through a rare sieve.
• Kefir will suit any, regardless of fat content, you will get dough on “cool” yogurt, but more lush pies on sour, “low-percentage” kefir are obtained.
• It is best to add a fermented milk product warm, so you should put it out in advance from the refrigerator or heat it up to room temperature in the microwave.
• Eggs, before adding to the dough, are first gently shaken with a fork or whisk.
• Soda, baking powder, or yeast dissolved in milk is added to kefir and allowed to stand for a while and then the rest of the ingredients are added.
• Potatoes are best to take middle-aged.
“Jellied” potato pie 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 the filling:
• four potatoes;
• onion head;
• 20 grams of sweet cream butter.
Cooking Method:
1. In a wide bowl, mix the 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 in the flour and knead the dough, which is thin, like on fritters.
4. For the filling, cut the potatoes, pre-peeled, into thin strips, and put in a pan of boiling water for three minutes. 5. Discard the stewed potatoes in a colander, pat dry with a towel.
6. Cut the onion finely and save it by melting the butter to a soft amber color. Add spices, salt to taste and mix with potatoes.
7. The small size of the form is very richly grease with oil, sprinkle with semolina and pour a little more than 1/2 of the dough, gently spread out the filling and pour the remaining dough on top.
8. Bake forty minutes at 180 degrees.
Closed yeast pie with potatoes on kefir
Ingredients:
• 600-700 grams of white flour;
• 1.5 tsp. instant baker's yeast;
• one egg;
• 125 g of “Table” margarine;
• 250 ml low-fat kefir;
• 125 g of liquid sour cream;
• 1/2 glass of mineral water, carbonated;
• tablespoon of milk.
For the filling:
• 300 grams of chicken liver;
• 400 grams of potatoes;
• two small bulbs;
• 50 g of sunflower oil.
Cooking Method:
1. Dissolve the yeast in slightly warmed milk.
2. Mix intensively sour cream and kefir, add yeast and put for fifteen minutes in a warm place.
3. Melt the margarine, heat it in a water bath, mix with mineral water, eggs, add salt, kefir to taste and mix.
4. When adding flour in portions, knead the not too stiff dough.
5. Cover with a clean towel and set aside for half an hour for distance.
6. Prepare the filling. Boil peeled and sliced potatoes in slightly salted water.
7. While the potatoes are boiling, enjoy the liver. Onions cut in small plates in vegetable oil to golden color. Add chicken liver and simmer until cooked.
8. Twist the cooled liver through a meat grinder using a fine grate, and drain the ready-made potatoes with vegetable broth and cook non-liquid mashed potatoes.
9. Combine chicken liver and slightly cooled mashed potatoes, pepper, salt and mix thoroughly to a uniform color.
10. Divide the distance dough into two pieces - a little more and a little less than equal. Mostly roll out slightly and transfer to a small baking sheet moistened with butter.
11. Spread the filling evenly and, having covered with a second smaller layer, pinch the pie along the edges. 12. Grease the top of the cake with an 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 pouring
Ingredients:
• a glass without a hill of baking flour;
• 150 ml of kefir;
• two tables. spoons of refined oil;
• a small pinch of edible salt;
• half tsp. soda
For the filling:
• three large potatoes;
• 90 grams of “Adygei” cheese.
For fill:
• 1 tbsp. l refined vegetable oil;
• 60 grams of flour;
• 30 grams of “Russian” cheese;
• 0.5 tsp. soda food.
Cooking Method:
1. Mix the kefir with soda, pour in the oil, salt and mix thoroughly.
2. Pour the kefir mixture into the sifted baking flour and knead the dough. Under normal consistency, it does not stick to hands.
3. Cut the potatoes into small pieces and, adding salt and spices, mix with the Adygei diced cheese.
4. Kefir mix with soda and flour. Add coarse grated cheese and, after salt, mix.
5. Moisten the round shape with vegetable oil.
6. Roll the dough around and place in the form, forming high sides.
7. Place the filling on top of the dough, pour the kefir-cheese filling and wrap the free dough up.
8. This cake is baked from 45 to 55 minutes.
Meat pie with potatoes on kefir with cheese
Ingredients:
For the test
• 250 gram glass of kefir;
• two eggs;
• three glasses of white flour;
• 200 grams of “Poshekhonsky” or “Kostroma” cheese;
• salt, unrefined sugar;
• 1/3 tsp. soda
For the filling
• 300 grams of chicken fillet;
• 300 grams of potatoes;
• sweet onion head.
Cooking Method:
1. Mix the kefir with soda and leave to stand for fifteen minutes.
2. Finely rub the cheese.
3. Beat well with a whisk or a mixer, eggs with sugar, salt and add to kefir.
4. Pour the cheese, mix, and, pouring flour in small portions, start kneading the dough.
5. First use a spoon, then carefully rub your hands on the surface of the table.
6. Elastic, not sticky to the hands of the dough, put in a bowl, cover with a tissue napkin and leave for a distance of half an hour. 7. While the dough comes, prepare the filling.
8. Peel the potatoes, cut them into two pieces and then with thin slices. Spread the potatoes on a towel and cover with the second one.
9. Under the tap, wash the chicken fillet, cut it into small strips.
10. Chop the onion in half rings and place in the pan in a butter pan before browning. Add meat, seasoned and salt, fry until cooked.
11. Simultaneously with the meat in the second pan, fry the potato slices until half cooked.
12. Divide the dough into slightly larger and slightly smaller parts.
13. Roll out with a rolling pin about 8 mm in thickness and place it on a roasting pan wetted with oil.
14. Put the potatoes on the dough, cut a thin piece of butter on top and cover the potatoes with a layer of chicken.
15. Roll out the remaining dough and cover with the cake. Pinch the edges, pierce the top of the cake with a fork, not maintaining symmetry, not very tight, brush with loose egg and put in the oven for half an hour.
Potato pie on kefir with margarine “Grated”
Ingredients:
For the test
• 100 ml very acidic kefir;
• 100 grams of Stolichny margarine;
• 320 grams of white flour;
• 1/3 tsp. soda
For the filling
• boiled egg;
• two potatoes;
• 30 grams of sweet cream butter;
• 150 grams of boiled sausage without bacon;
• onion head.
Cooking Method:
1. Put the margarine in the freezer and wait for it to harden.
2. Stir the kefir with soda and set aside.
3. Remove the margarine from the freezer and grate with large chips, add flour and finely rub with hands.
4. Pour in kefir, quickly knead the dough so that the margarine does not have time to melt.
5. Wash the kneaded dough with a sheet of strong food film and place in the fridge for an hour.
6. For the filling, cut the sausage into small cubes, cut the egg into cubes, and finely chop the onion.
7. Cut the potatoes into thin strips and lower for three minutes into boiling water. Throw it in a colander and dry it when the water is drained.
8. Put the dough out of the refrigerator, roll it out into two layers of unequal diameter.
9. Spread the smaller one over a greased and lightly floured baking sheet, arrange the potato straw, sausage, onion and egg on top of it. 10. Cover with a large layer, fasten the edges and, piercing with a fork in 3-4 places, put bake in the oven for 30 minutes.
Potato pie on yogurt in a pan
Ingredients:
For the test
• 250 ml low-fat kefir;
• three full, without slides, glasses of white flour;
• two eggs;
• fifty grams of sweet cream butter;
• Two tablespoons of pure vegetable oil.
For the filling
• bunch of green onions;
• can of sardines in oil, or with its addition.
For cooking you will need two pans with thick walls of the same diameter.
Cooking Method:
1. Boil the potatoes in lightly salted, boiling water until cooked.
2. Kefir smash with soda, using the whisk.
3. Add the eggs, pre-whipping them with sugar and salt, butter and mix thoroughly again.
4. In a spacious bowl, cross the flour, 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. Hands, oiled in vegetable oil, distribute the two thirds of the dough with a uniform, non-thick layer, forming low sides.
7. Mash the fish with a fork from the canned food, removing the stones, and pre-drain the oil.
8. Layer out the filling: the first layer will be grated potatoes, then chopped green onions and fish.
9. Cover with the rolling pin with the remaining dough.
10. Turn on the stove for the lowest heat, place the pan with dough on the hob and cover with the second pan, bottom up, for about 25 minutes.
11. When the bottom of the cake is reddened, remove the top pan, wipe the condensation with a towel, brush with oil and cover the cake again.
12. Gently turn it over so that the upper pan is on the burner and the lower one is on top, and continue to cook the cake until the bottom is reddening.
Mushroom pie with potatoes on kefir in a slow cooker
Ingredients:
• three eggs;
• half a 200 gram pack of cottage cheese;
• a tablespoon of starch;
• 125 ml of kefir;
• two teaspoons of baking powder;
• tablespoon of sweet cream butter;
• two small potatoes;
• 400 grams of champignons; • large onion;
• 250 grams of white flour.
Cooking Method:
1. Cut the onions, fresh champignons and potatoes into small pieces.
2. Pour a spoon or two of vegetable oil into the bowl of the multicooker and, setting the “Quenching” mode on the panel, cook the vegetables, not forgetting to stir periodically, for twenty minutes.
3. Put the contents of the multicooker in a plate, salt, sprinkle with pepper, pour in a loose chicken egg and mix well.
4. Mix cottage cheese with kefir, add two eggs, whipped with salt, mixed with flour and starch and baking powder. Knead the dough. Mix the ingredients should be a spoon, a mixer can not.
5. Pour about half of the dough into a clean multicooker bowl, smeared with butter, put the stuffing on top and, covering the rest of the dough, cook the potato pie on kefir for one hour in the Baking mode.
Potato pie on kefir - tricks and tips
• Having kneaded dough on kefir with the addition of soda, you should use it without aggravating, because the carbonic acid released during the reaction of soda and acid disappears very quickly and the dough instead of its opacity acquires the opposite properties - becomes too dense.
• When combining flour with kefir for a jellied pie, pour kefir into flour, and do not add the ingredients in the reverse order. Otherwise, the dough will be lumpy, not homogeneous.
• The cake will be softer and more beautiful if, after baking, its top is smeared with liquid, melted butter and covered with a napkin.
• To make a ruddy crust on the baked cake, grease the top of the cake before placing it in the oven with loose egg yolk
