Pies on sour cream dough
6 servings
40 minutes
Sour cream dough pies are a true gem of Russian cuisine, reflecting its warmth and hospitality. Their roots trace back to traditional village recipes where housewives valued simplicity and accessibility of ingredients. The delicate dough made with sour cream and kefir gives the pies lightness, while the crispy golden crust makes them especially appetizing. The taste is harmonious – the slight sweetness of the dough combines with the richness of the filling, creating a cozy homey feeling. These pies are perfect for both family dinners and festive gatherings. They pair wonderfully with tea, milk, or hot soup. The main thing is to prepare them with love and in the warm circle of loved ones, as this is how the true magic of Russian cuisine is passed on.
1
In a deep bowl, mix sour cream, kefir, egg, sugar, salt, and vegetable oil.
- Sour cream: 1 glass
- Kefir: 0.5 glass
- Chicken egg: 1 piece
- Vegetable oil: 2 tablespoons
- Salt: 0.5 teaspoon
- Sugar: 1 teaspoon
2
Gradually add the sifted flour with baking soda.
- Wheat flour: 2.5 glasss
- Soda: 1 teaspoon
3
Knead a soft and tender dough for a few seconds. If needed, you can add a little more flour, but do not overwork the dough — it's better to use flour when shaping the pastries.
- Wheat flour: 2.5 glasss
4
Start making the pies immediately.
5
On a flour-dusted table, shape the pastries. Don't add too much filling: they may burst while frying as they rise significantly.
- Wheat flour: 2.5 glasss
6
Heat some vegetable oil in a pan and fry the pies over medium heat.
- Vegetable oil: 2 tablespoons
7
Since the pies rise significantly while frying, they need to be fried again by turning them on their side.
8
Place the ready pastries on a paper towel to absorb excess oil.
- Vegetable oil: 2 tablespoons