Baked pies with peas
5 servings
45 minutes
Baked pies with peas are a cozy dish of Russian cuisine that carries the warmth of home. Historically, peas were an affordable and nutritious product, often used in pie fillings. These pies feature soft, airy dough with a golden crust and a tender, aromatic filling of boiled peas highlighted by the sweetness of carrots and the spiciness of onions. Their taste balances between sweet and salty, creating harmony from simple ingredients. These pies are perfect for family lunches, festive tables, or cozy tea times. They pair well with sour cream or a light vegetable salad, and their heartiness makes them an excellent choice for a snack on the go or at work.
1
Pour warm milk into a bowl. Add yeast, sugar, a couple of tablespoons of flour and mix everything thoroughly.
- Milk: 200 ml
- Dry yeast: 10 ml
- Sugar: 1 teaspoon
- Wheat flour: 3 glasss
2
Cover with a towel and place in a warm spot for 20 minutes.
3
Then add an egg, a pinch of salt, olive oil, and sprinkle in flour to knead the dough.
- Chicken egg: 1 piece
- Salt: to taste
- Olive oil: 2 tablespoons
- Wheat flour: 3 glasss
4
Add flour gradually — the dough should be soft, elastic, and not sticky to the hands.
5
Leave it for another 20-30 minutes.
6
Next, boil the peas in salted water until cooked.
- Peas: 100 g
- Salt: to taste
7
Finely chop the onion, grate the carrot on a coarse grater, and fry in vegetable oil until soft.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: 2 tablespoons
8
Add the prepared vegetable dressing to the peas and mix.
- Peas: 100 g
9
Then roll out the dough into flatbreads. Place a generous filling on each flatbread and pinch the dough to form a pastry of convenient shape.
- Wheat flour: 3 glasss
10
Place the pies on a baking sheet greased with olive oil and bake in the oven for 30 minutes at 180 degrees.
- Olive oil: 2 tablespoons