Fried pea pies. Culinary recipes and photo recipes

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!

The recipe for pea pies, photos of which you will see below, has been known for a long time. Previously, it was used by poor families, since the consumption of food for the dish is minimal, and the ingredients themselves are accessible and cheap. Today, such pies are not so popular, but the aroma of fried peas in the dough still evokes pleasant associations with the village, grandmother’s kitchen and carefree childhood.

Pea pies fried in a frying pan turn out juicy and tasty

Ingredients

Flour 2 stacks Yeast 1 tsp Salt 1 pinch Chicken eggs 1 piece(s)

Number of servings: 5
Preparation time: 2 minutes
Cooking time: 25 minutes

Cooking fried pies with peas in a frying pan

The recipe for this dish is very simple and inexpensive, but the result is appetizing and satisfying. To make meatless pies, simply omit the egg from the dough and the bacon from the filling.

Ingredients for 12–15 pies:

2 cups flour;
1 teaspoon each of sugar and yeast;
a pinch of salt;
egg;
200 ml water;
pea filling.

A glass of warm water is poured into a deep container, yeast, sugar and a tablespoon of flour are added. The mass is thoroughly mixed and left in a dark place. After half an hour, flour is gradually poured into the enlarged dough and an elastic dough is kneaded. If the mass turns out to be too sticky, it is recommended to add a tablespoon of vegetable oil. Cover the dough and put it in a warm place for 1-2 hours. After the dough has risen, you can start making the pies.

The dough is divided into small pieces and rolled out, the filling is placed in the center and the edges are pinched. Butter products are fried over medium heat on both sides until golden brown. You can cook pies with peas in a slow cooker or in the oven, then the dish will turn out to be less high in calories and not so fatty.

How to prepare pea filling for pies?

Their taste, aroma, and even nutritional value directly depend on the filling of the pies. 70 kcal – this is the calorie content of a pea pie prepared according to our recipe.

Filling ingredients:

bacon – 200 g;
a glass of peas;
salt;
onions.

It is advisable to start preparing the filling a day in advance by soaking the peas in water overnight. Then it will be soft and easier to process. The next morning, the peas are thoroughly washed and crushed in a blender or mortar to a puree consistency. If there is no time to infuse peas, it is recommended to simply wash, boil and mash them, like mashed potatoes. Bacon and onion are cut into cubes, fried in oil and added to the peas. The mass is thoroughly mixed and can be used for frying pies.

We offer you a recipe for fried pea pies. You can prepare this hearty, high-calorie dish during Lent or on any other day if you want to pamper yourself and your loved ones with delicious and inexpensive pastries. We will prepare kefir dough for pies; it is simple to prepare, it does not contain yeast, its consistency is soft, and it is easy to work with. We will fry the pies in a frying pan, almost deep-fried. As a filling, try using not the usual yellow peas, but dried green peas. These peas are much more tender and have a richer taste.

Taste Info Pies

Ingredients

pea puree 300 gr.;
onions 1-2 pcs.;
vegetable oil 450 ml;
kefir 1.5 tbsp;
salt to taste;
pinch of sugar;
baking soda 0.5 tsp;
vinegar 1 tsp;
flour 3-4 tbsp;
ground pepper to taste.

Peas preparation time: 8 hours.
Cooking time for pies: 40-50 minutes.
Number of servings: 3-5 servings.

How to cook fried pea pies without yeast in a frying pan

Soak dried green peas in cold water overnight. In the morning, rinse it a few times, then put the peas in the pan to cook. Pour in enough cold water to cover the top of the peas by one or two fingers. Cook over medium heat, stirring occasionally with a spatula. The liquid in the peas should almost all boil away so that your puree holds its shape and does not spread. Remember that you need to salt the peas at the very end of their cooking, when they are already soft. Pour the finished peas into a clean container and crush them with a potato masher, leave to cool.

Meanwhile, prepare kefir dough. To do this, mix kefir, a pinch of sugar and salt, and a glass of flour in a deep container. Quench the soda in vinegar and pour into the dough, then add the rest of the flour until a homogeneous and elastic dough is formed.

Divide the dough into several pieces, throw a waffle towel on top and let them stand for a while, as they say, “rest.”

Cut the onion into cubes.

Fry the onion in vegetable oil (25 ml) until golden brown.

Mix pea puree with frying mixture. By the way, in addition to onions, you can add mushrooms to the filling.

Roll out small pieces of dough and place the filling in the middle.

Seal the edges of the pie tightly on top.

Fill a deep frying pan with vegetable oil, as for deep frying, so that the pies are cooked in oil. Once the oil is hot, place the pies, seam side down, to fry.
Cook them over medium heat.

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:

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.
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.
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.
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.
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”.
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 cake 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.
Heat vegetable oil in a large cast iron frying pan. Its volume should be such that the pie is half immersed in deep fat.
Place the pea pies in a frying pan, seam side down.
Fry over medium heat for 1.5–2 minutes on each side.
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:

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).
Kefir is heated to a temperature of 37 degrees, salted, sugar and half the flour are added. Mix with a spatula.
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.
Peeled onions are sautéed in a small amount of oil until golden brown. Mix with cooled pea puree.
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:

Pea puree is made in the usual way.
Yeast and a spoonful of sugar are dissolved in warm (38 degrees) whey.
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.
Transfer the dough to a bowl, cover with a clean, light towel and place in a warm place for 60 minutes.
Peel onions and carrots. The onion is cut into cubes, the carrots are grated.
Vegetables are fried until soft in vegetable oil (1 tbsp.). Mix with pea puree. If necessary, add salt and a little ground pepper.
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.
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:

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

Who doesn't love fragrant, piping hot pies? Especially if they have an unusually tasty filling inside. We will prepare real Ukrainian yeast pies with pea filling inside, which can rightfully be called one of the most delicious dishes. Such pies can be a separate dish or an addition to salads, soups, borscht, and main courses.

Recipe Information

Cooking method: frying.

Ingredients:

water – 1 glass
sugar – 1 tbsp.
dry yeast – 1 tbsp.
flour – 2-3 cups
salt to taste
egg – 1 pc.
peas – 1 cup
onions – 1 pc.
vegetable oil.

Cooking method

Heat water in a saucepan or bowl, but do not bring it to a boil, but make it lukewarm. You can use a regular kettle for these purposes. Dissolve dry yeast in water, then add a little flour and sugar. At the initial stage, you should take just a couple of tablespoons. Mix all the ingredients and let the dough sit for about thirty minutes. A fluffy yeast cap should appear, which means the yeast has begun to act.
After half an hour, sift the flour through a sieve into a bowl. Add salt and egg there, pour in the dough (yeast with water).
After this, mix all the ingredients thoroughly. Now it's time to knead the dough. It is better to do this longer so that it is properly saturated with oxygen and rises. At the end we get soft and elastic dough.
We put it away for two hours in some warm and cozy place, cover it with a towel on top and leave it alone for a while. In two hours, the yeast should approximately double it.
While our dough is resting, we can do a little magic with the peas. We use a dry product, so it is worth considering that it can cook for a very long time. However, the peas should be washed thoroughly at the beginning. To do this, rinse the beans until the water in which the product was just placed is clear. After this, put the peas on the fire and cook until fully cooked. The peas should become very soft and easily creased. When the peas are cooked, use a mortar or mixer to puree them. Wash the white onions, peel them and finely chop them. Fry it in sunflower oil until a beautiful golden color, then combine the peas with onions. The peas should cool thoroughly.
The dough has already risen enough. We begin to form the pies.
Separate small lumps from the dough and roll them out into small pancakes using a rolling pin. Place pea filling in the middle (about 2 tablespoons).
Carefully secure the edges of the pies so that the peas do not fall out. Now you can start frying.
Heat a frying pan and fry each pie on both sides in sunflower oil. There should be a lot of oil in the pan, about 200-300 ml.
You need to fry the pea pies over medium heat.
Place the pies on a paper napkin to absorb excess fat. Now the pies can be served! Bon appetit.
In addition to the pies, you can prepare garlic sauce. Squeeze 3-4 cloves of garlic into a bowl, add 150 ml of boiled cold water, salt to taste and add 2 tbsp. sunflower oil. Mix thoroughly and the sauce is ready. It is advisable to let it sit for 5-10 minutes. With this sauce, pea pies are especially tasty and aromatic.

Note to the owner:

Preparation and photo: Starinskaya Lesya.