I don’t even remember the last time I made pies with yeast dough. Lately, I’ve been making dough only with kefir. I really like it — the pastries turn out soft and tender, and the filling can be anything you like. I’m sharing a recipe for a tried-and-tested dough as an idea, and the filling — green onion with egg — I think many people love it.
For the Kefir Dough:
- 500 ml kefir
- 1 tbsp sour cream
- 2 egg yolks
- 50 ml sunflower oil
- 2 tsp salt
- 30 g sugar
- 1 tsp baking soda
- 750–800 g flour
For the Green Onion and Egg Filling:
- A bunch of green onions
- 8 hard-boiled eggs
- 25 g butter
- Salt and black pepper to taste
Step-by-Step Preparation:
- In a bowl, mix warm kefir with sour cream.
- Add the egg yolks and oil (for this recipe I use only the yolks — the whites are not needed).
- Add salt and sugar (2 tsp salt without a heap, 30 g sugar — this is normal; the dough turns out tasty, not sweet).
- Add half of the sifted flour and mix. Add 0.5 tsp baking soda.
- Add the remaining flour and knead the dough on the table. The dough should remain slightly sticky — don’t overload it with flour. It’s better to add another 1 tbsp of oil, knead well, and let it rest for 15 minutes under plastic wrap.
- Boil the eggs in advance (you’ll need 8 for this recipe). Finely chop the green onions, salt them, add pepper to taste, and mix with melted butter.
- Mash the onions well with the butter. Add the eggs and mix — the filling is ready.
- Divide the rested dough into 25 pieces of 60 g each.
- From each piece of dough, stretch a small flatbread with your fingers, place the filling in the center, and pinch the edges closed.
- Pour oil into a pan so it comes up to about the middle of the pies.
- Dip a skewer into the oil — if bubbles appear, the oil is hot enough.
- Place the pies seam-side down and fry over medium heat until golden brown, turning them several times. These pies turn out very tasty — if you cook them this way too, I’ll be happy I reminded you of the recipe!
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