Pies with peas: recipes. Yeast pies with peas Pea filling

Thrifty housewives know how to deliciously feed the whole family - fried pea pies with yeast are an attractive dish from all sides. Their tender, soft, aromatic and satisfying filling is combined with a crispy crust. This pastry can replace a full dinner or breakfast. Yeast pies with peas can be fried in a frying pan, but if you don’t like too oily dishes, bake them in the oven, they will turn out delicious.

Taste Info Pies

Ingredients

• Whole cow's milk – 125 ml;
• Boiled water – 125 ml;
• Premium wheat flour – 300 g;
• Granulated white sugar – 1 tbsp. l.;
• Table salt – 1/2 tbsp. l.;
• Dry activated yeast – 1 tsp;
• Dried split peas – 250 g;
• White onion – 1 pc.;
• Refined sunflower oil for frying + 1 tbsp. l. into the dough.

How to cook fried pea pies with dry yeast

Knead the yeast dough using a straight method. Dissolve dry yeast in water as directed on the yeast packet. Then pour warm milk into the water with yeast. Stir by adding salt and sugar. Knead the dough, adding sifted wheat flour in portions, then add sunflower oil to it.


The dough should not be very tight, but should hold its shape and not spread.


Place the dough in a deep bowl or pan, cover with cling film. Place the bowl in a warm place for 2 hours.
While the dough is rising, cook the peas for the filling. It can be cooked in a pressure cooker. To ensure the fruits are well boiled, take the split peas in halves. We wash the legumes in several waters, pour them into a slow cooker, add salt to taste, add boiled hot water at the rate of 1 to 2 (one cup of dry component, 2 cups of liquid). In a pressure cooker, the cooking time will be 18 minutes.


Meanwhile, fry the onions in sunflower oil for the filling. Add green onions to the onions.


The finished peas must be crushed into puree. Add the fried onion and stir. Let the filling cool.

Cut the finished dough into portions. We will make big pies. Cut pieces of dough weighing 50 grams.


Roll out the first batch of pies with a rolling pin.


Place a heaping tablespoon of filling in the center of the rolled out flatbreads.


Bring the edges of the flatbread together over the filling.


Turn the workpiece over, seam side down, and lightly roll it out with a rolling pin, forming a pie.


The pies are large, about the size of your palm.

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It's as tasty as pies with potatoes or cabbage. But much more satisfying, simpler, faster and cheaper. Anyone who has not tried homemade pea pies fried in a frying pan will be surprised how good the sweetish bean filling is and how well it is complemented by the soft porous dough with a slightly crunchy golden brown crust.

Fried pea pies according to grandma's recipe

The simplest recipe according to which our great-great-grandmothers fried pea pies. The filling consists of one ingredient, the dough is unleavened, made with yeast without eggs. Refined sunflower oil is used for frying.

The weight of the products is calculated for 20 palm-sized pies.

Procedure:

1. The peas are washed and filled with cold water in a ratio of 1:2. Cook first on high (until boiling), and then on the lowest heat for 50–70 minutes. During this time, the porridge is stirred several times and finally salted to taste. The beans should be almost pureed. If the mass seems liquid, it’s okay; when it cools down, it will become much denser.
   
2. The porridge is allowed to cool slightly and blended with an immersion blender (pressed with a potato masher). Of course, it won’t be a disaster if you can feel dense grains of peas in the filling of the finished pie. But eating soft, homogeneous puree is much more pleasant.
   
3. While the pea puree is cooling, knead the dough. Yeast and sugar are diluted in warm (body temperature) liquid. Add sifted wheat flour in parts. Knead the loose dough. Before the main kneading, add salt and pour in vegetable oil.
4. Yeast dough for fried pea pies is kneaded by hand on the table, adding flour as needed. The mass should be soft and pliable, but not vague. You should also not make the dough too hard - the pies will turn out dense and tasteless.
5. The finished dough is allowed to rest and rise, leaving it warm for 40–50 minutes. Before forming the pies, the dough is kneaded and divided into 20 identical “koloboks”.
   
6. Each piece of dough is kneaded with your palms into a flat cake no more than 1 cm thick, and a tablespoon of pea puree is placed in the center. The edges of the flatbread are sealed with your fingers. The pie can only be slightly flattened on top. Or you can do as you did before - flatten it so that the pie becomes large and almost flat, about 1 cm in height. This way the proportions of the filling and the dough will be “balanced”, and they will be fried faster.
7. Heat vegetable oil in a large cast iron frying pan. Its volume should be such that the pie is half immersed in deep fat.
   
8. Place the pea pies in a frying pan, seam side down.
   
9. Fry over medium heat for 1.5–2 minutes on each side.
   
10. Place from the pan on a paper towel to absorb excess fat.
    

Pea pies are good both hot and cold.

How to cook with green pea soup from kefir dough

It is easy and convenient to work with dough mixed with fermented milk drinks without yeast. It does not need to be given time to rise; its texture is plastic, molds well, and after frying it turns out porous and as airy as yeast. In this recipe, the dough is kneaded with kefir, and the filling can be made from dry green peas, which have a richer taste and delicate texture.

For 12 pies you need:

• 375 ml 2% kefir;
• 3.5 tbsp. flour;
• 1 tbsp. l. Sahara;
• 0.5 tsp. salt;
• 0.5 tsp soda, slaked with vinegar;
• 300 g of ready-made pea puree;
• 2 onions;
• refined vegetable oil.

Time (including preparation of the filling) – 2 hours 30 minutes. Calorie content per 100 g – 238 kcal.

Procedure:

1. The filling of green soup pea pies is made according to the same principle as regular pea puree. To reduce the cooking time by 20 minutes, soak the beans in cold water overnight (this also applies to yellow split peas).
2. Kefir is heated to a temperature of 37 degrees, salted, sugar and half the flour are added. Mix with a spatula.
3. Then add slaked soda and the rest of the flour. Knead the pliable, plastic dough with your hands. Cover with a towel and let rest for 20 minutes.
4. Peeled onions are sautéed in a small amount of oil until golden brown. Mix with cooled pea puree.
5. The ball of dough is divided into 12 equal parts and neat pies are made with green soup peas.

Fry on both sides in well-heated oil until golden brown.

Pea pies with onions and carrots in a frying pan

For variety, the dough can be prepared with whey and live yeast. It makes excellent fried pies. And for the filling you need to mix pea puree with fried onions and carrots - the vegetables will add a pleasant sweetness to the beans and make the texture of the porridge more tender.

For 16 large pies you need:

• 350 ml of whey;
• 550 g flour;
• 12 g live yeast;
• 1 tbsp. l. Sahara;
• 0.5 tsp. salt (in dough) + to taste for filling;
• 2 tbsp. l. vegetable oil (in dough);
• 150 g crushed peas;
• medium carrot;
• bulb;
• ground black pepper (for filling, optional).

Time (including preparation of filling) – 3 hours. Calorie content per 100 g – 235 kcal.

Procedure:

1. Pea puree is made in the usual way.
2. Yeast and a spoonful of sugar are dissolved in warm (38 degrees) whey.
3. Sift the flour and mix with salt. Pour whey with yeast and vegetable oil into flour. Knead the soft dough with your hands for 15 minutes.
4. Transfer the dough to a bowl, cover with a clean, light towel and place in a warm place for 60 minutes.
5. Peel onions and carrots. The onion is cut into cubes, the carrots are grated.
6. Vegetables are fried until soft in vegetable oil (1 tbsp.). Mix with pea puree. If necessary, add salt and a little ground pepper.
7. The rested and increased in volume dough is divided into equal-sized koloboks. In the standard way, pies are made filled with peas, carrots and onions.
8. Fry in a large amount of hot vegetable oil. Place on paper towels.

Hearty pies with peas, onions and carrots are a completely independent dish. They are also good for a snack at work and are great instead of bread for soups, vegetable stews, and meat gravies.

For a variety of flavors, fried mushrooms, bacon, finely chopped pieces of smoked meat (pork), and ham are added to the filling of pea puree pies.

Already hearty and tasty pies with peas, fried in a frying pan, will create a sensation if you serve them with garlic sauce. It’s easy to prepare:

1. Garlic (3 cloves) is crushed and ground in a mortar.
2. Finely chop fresh dill.
3. Mix sunflower oil (2 tbsp), half a glass of boiled water, garlic and dill in a bowl.
4. Salt and pepper to taste.

Dip a warm pea pie into this sauce and immediately take a bite - you will be delighted! It’s hard to imagine that such a delicious product can be made from such simple products.

People of my generation, born and raised in the USSR, probably remember those pies with peas for five kopecks that were sold on the street. The lively saleswoman deftly pinned 2-3 pieces on an aluminum fork at once and wrapped them in a piece of gray paper in the form of a ribbon. The taste of those pies will never be forgotten. Today I made my fried pea pies. She ate and remembered peace, quiet and silence.

To prepare these pies we take: dry shelled peas, onions, sunflower oil, flour, milk, dry yeast, sugar, salt. Place yeast and sugar in warm milk. We wait until the yeast foams.

Sift the flour. Then pour milk with yeast and sugar into it, add salt.

Add 3 tablespoons of sunflower oil.

Knead soft dough. Everything here is as usual: it shouldn’t stick to your hands, but it shouldn’t be very cool either. The softer the dough, the fluffier the pies will be.

Place the dough in a warm place and cover with cling film. It will rise in an hour.

Preparing the filling - better in advance. Cook pea porridge. Wash the peas well with running water. Then fill it with cold water and set it for 5-6 hours to swell. After this time, the peas will completely absorb the water. Let's start cooking it. Place in a saucepan and add water. Bring to a boil and skim off any foam. Reduce the heat and cook until the peas are soft. Then drain off the excess water. Pea porridge is ready.

Fry the onions until golden brown. Add to peas. Salt to taste.

We tear off pieces from the dough.

Roll each piece into a flat cake and place the filling in the middle.

This is how we form the pies.

Place the pies in a frying pan with hot oil and fry on both sides.

Fried pea pies are ready.

Serve with soup, broth, tea or coffee.

Delicious.

Bon appetit!

To make pies we need the simplest ingredients.

Then drain the water, pour 1-1.5 liters of clean water over the peas, put on the fire and cook after boiling over low heat until tender (about 1-1.5 hours). Cooking time depends on the type of peas. Salt the finished peas to taste. Chop the onion and fry in vegetable oil, stirring, until golden brown. If necessary, rub the pea puree with a masher, add the fried onion, ground black pepper, and mix well. The filling for the pies is ready.

To prepare the dough, add sugar and dry yeast to warm water, leave for 5-7 minutes to raise the “cap”.

Then add salt, 1-2 tablespoons of vegetable oil, gradually add sifted flour, kneading the dough. At the end of kneading, add 1 tablespoon of vegetable oil. The dough will be soft and easily stick to your hands.

Pinch the edges of the dough with the filling, like dumplings. Similarly, form all the pies with pea filling.

Heat vegetable oil in a frying pan. Fry the pea pies over medium heat in a sufficient amount of vegetable oil until golden brown on both sides (a few minutes on each side). Place the finished pies on a paper napkin to drain excess fat.

Pea pies fried in a frying pan turn out appetizing, filling and very tasty.

Bon appetit!

Yesterday we talked with our girls about pies and many had never even heard of the fact that pies come with peas. But for me this is so usual. But I was extremely surprised by such a filling as pumpkin.

Well, I won't talk too much. I will fry pies with peas. Let's get started.

I set the peas to boil in salted water. This is the regular one we use for soup.

It should be cooked very well, in puree.

Let's take on the dough. This is my favorite for fried pies, although I also use it for baking samsa with meat in the oven (it turns out very soft).

I usually knead by eye, but here I remembered how much and what I added to tell you:

3 tbsp. sour cream with a heap (I have store-bought sour cream, thick),

1 egg

0.5 tsp salt,

a little less than 0.5 tsp. soda (you can use baking powder, I didn’t have any, I usually use it),

1 tbsp. rast. oils

About 2 cups of flour (add or increase according to circumstances).

Knead the dough and let it rest in the refrigerator for about an hour. Just while the peas are boiling and the onions are fried (we will add onions to the peas).

All is ready.

Filling: peas with fried onions. You can add pepper to taste.

Take out the chilled dough. If it sticks a little to your hands, it doesn’t matter. Lightly dust the table with flour.

We make pies. Long and narrow, like sausages (it was their shape that captivated me).

Fry on a hot stove. oil Here's what happens:

Bon appetit. I'm already chewing...mmmmmmmm. The dough couldn't be softer. I left half of it and will bake samsa in the evening.

http://www.stranamam.ru/post/8669835/

Pies with peas

Recipe fromAlisia : Today I made my favorite fried pies with pea filling. I have already given this recipe and many people loved it, I want to remind you of the recipe, recommend it to those who have not prepared it yet, do not miss your chance to feed your loved ones with yummy food!

I prepared the dough for the pies exactly according to the recipe, the only changes were replacing the milk with whey (warm). You can completely replace one with another, I leave it to your personal choice. The result is magnificent, fluffy and very airy pies with a creamy, very tasty and aromatic filling made from pea puree.

Dough

450 (+/-) ml. flour
1.1/2 tsp. dry yeast
250 ml. warm milk
30 gr. soft butter
1.1/2 tsp. Sahara
1/2 tsp. salt

Mix warm milk with sugar and yeast. Stir until dissolved, add salt and soft butter.

Gradually add the sifted flour, stirring clockwise with a wooden spoon.

When the dough begins to roll onto the spoon, we begin to knead with our hands, gradually adding the rest of the flour until the dough becomes plastic and almost does not stick to our hands.

Form a bun, sprinkle it with flour, place it in a large bowl and cover with film. Place in a warm place for 2-3 hours to increase.

Divide the risen dough into 5 bars, each dividing into 5 equal parts.
We will make 25 medium-sized pies.

Knead each piece into a flat cake and place 1 tbsp. minced meat (pea puree/or other filling). Seal the pie well and place it seam side down on a towel.

In a thick-bottomed saucepan, heat the vegetable oil over medium heat (the oil is needed so that the pie floats in it). Heat until evenly hot, the oil should not boil!!!

Fry the pies on both sides until golden brown. We take out the excess oil and place it on a napkin.

The pies are best served warm, freshly fried. They can be reheated in the oven the next day, for those who like them with a nice crunch. Or in the microwave for a couple of seconds, for those who want soft ones.

Pea filling

Boil the peas in a small amount of water or chicken broth until completely softened.
When the peas have become soft, add spices to taste, salt, pepper, if you like onions fried until golden brown.
Grind everything with a blender to a thick puree mass and leave to cool completely.

Puree l better prepare the day before making pies I recommend preparing it by soaking it in cold water in the evening. And in the morning, set it to cook, when the peas become soft, season it with salt/pepper/spices to taste and grind the mixture into a homogeneous mixture with a blender. It will be like a thick cream soup, don’t be afraid that the mass is a little runny, let the cream simmer over low heat, and then pour it into a container (it’s better not to cover it with anything) to prevent condensation from forming on the lid). Cool the mixture until warm and place in the refrigerator until completely cooled. It will freeze and harden there, become dense and homogeneous, it will be easy to spoon it into pies as a filling, it will NOT be liquid!

And after frying, when you bite into the pie, it will be a pleasant creamy mass.

* The filling can be any of those you like in fried pies.


Fry the pies over medium heat, in well-heated oil, they should float in it like deep fat, this will give you an even color and excellent frying on both sides. When removing from the oil, do not forget to shake the pies off the oil and place them on a plate lined with a napkin. Let the pies cool until warm and enjoy their taste!