Pies with peas fried in a frying pan

Ingredients

Onions – 1 pc.

Dry split peas – 1 cup

Dough:

Flour – 350 gr

Milk – 1 glass

Dry yeast – 2 tsp.

Sunflower oil – 3 tbsp.

Sunflower oil for frying – 80 ml

307 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

People of my generation, born and raised in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , probably remember those pies with peas for 5 kopecks that were sold on the street. The lively saleswoman deftly pinned 2-3 pieces on a duralumin fork and wrapped them in a piece of grayish paper in the form of a ribbon. The taste of those pies will never be forgotten. Now I have prepared my fried pea pies. She ate and remembered peace, quiet and silence.

To prepare such 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 is as usual here: it doesn’t have to stick to your hands, and it doesn’t have to be very cool. The softer the dough, the fluffier the pies will be.

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

Prepare the filling - better in advance. Cook pea porridge. Wash peas well with running water. Then fill it with cool water and set it for 5-6 hours to swell. After this time, the peas will absorb one hundred percent of 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 out any 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

Water – 250 ml.
Active dry yeast – 1 sachet
Sugar – 25 grams
Flour – 500 grams
Salt – 7 grams
Vegetable oil – 100 ml

Peas – 1 cup
Onions – 100 grams
Bacon – 100 grams
Egg – 1 piece
Greens – 2 sprigs

Pies with peas are a dish known since the times of the Russian Union. At that time, pea pies were served in industrial and student canteens and sold for 5 kopecks. There was great demand for such ordinary pastries, because the dish was not only tasty, but also satisfying.

In addition, thanks to the addition of peas, such pies are a complete snack and a whole lunch. After all, peas are more than 20% rich in protein, B vitamins, amino acids and microelements. Therefore, pea pies are the best dish for both athletes and children or veterinarians. But let’s look at how to make healthy and tasty pies in the proposed recipe.

How to create dough?

Making pea pies should begin with making the dough. You can choose any base option: puff pastry, yeast or yeast-free, kefir, yogurt or beer. Our recipe involves making regular yeast sponge dough.

To do this, you first need to prepare the four main components of the dough: water, sugar, yeast and flour.
Heat the water in a microwave oven to a temperature no higher than 40 degrees.
Sift the flour through a sieve.
Then add yeast, sugar and 50 grams of flour to warm water.
Stir the prepared dough and place in a warm space for 30 minutes.
After half an hour, pour the rest of the flour into the boiling dough in parts.
Add salt and egg. Knead with your hands or in a bread machine an elastic, elastic and tight dough.
Throw the yeast base over the pea pies in a warm place for 90-120 minutes until it has at least doubled in size.

Lenten dough recipe

Pea pies will be a beautiful baking option also during Lent. But in this case, it is necessary to slightly change the ingredients of the dish, and specifically replace the egg with sunflower oil. The baking recipe looks like this:

Add yeast and sugar to warm water.
Leave the dough for 15-30 minutes until the yeast “comes to life” and foams.
At this time, you need to sift the flour into a deep bowl. Pour the dough into the bowl with flour and stir.
Sprinkle salt on top and pour in 60 ml of sunflower oil.
Knead the dough with your hands. The yeast base will be soft and should not stick to your hands or work surface (bowl).
After kneading, place the dough in a bowl, cover with a towel and place in a warm place for 60 minutes.
You can use a multicooker for this in the “Dough” mode.

Pea pies from ready-made puff pastry

But the most common method for making pies with peas is to purchase a ready-made puff pastry base in the store.

Take this dough out of the package and defrost one hundred percent.
Then divide the dough into layers. Roll out any layer 0.5 - 1 cm wide.
Cut the prepared layers into small rectangles the size of the pies.
Place the filling on the bottom half of the workpiece, seal the edges and press with a fork.
These puff pastries can be baked in the oven at 210 degrees for 20 minutes.
Or you can fry the pies in a frying pan with the addition of a significant amount of oil (oil should occupy ½ of the height of the frying pan). Fry the puff pastries on both sides until golden brown and golden brown.

Pea inside

It is better to prepare the filling in advance, because cooking the peas will take a significant amount of time.

Firstly, the peas must be washed with running water.
Secondly, put the peas in a bowl, add water and leave for 6 hours (preferably at night (that is, in the dark) ).
During this period of time, the peas will absorb one hundred percent of the water and swell perfectly.
Then you need to boil the peas. To do this, pour the swollen peas into a saucepan and add water. Place the pan with the peas on the heat and bring the liquid to a boil. Next you need to remove the resulting foam. Continue cooking the peas over low heat for 60 minutes until the peas are soft.
Place the boiled peas in a colander and puree with a blender or mixer, mash with a fork or crush with a masher until mushy. Salt the filling to taste. The base for the pea inside is ready.

You can dilute the taste of pea porridge with fried onions, carrots, bacon, boiled eggs or herbs.

Forming the pies

Divide the finished dough into 20 parts. Roll each piece of dough into a ball the size of a small apple. Next, roll out the blanks using a rolling pin into a round cake. Then add the filling to the middle of the flatbread and pinch the edges. After this, you need to give the semi-finished products an oval shape and place them on a floured surface.

Frying pies in a frying pan

Place the prepared semi-finished products in a frying pan with bubbling vegetable oil. You need to place the pieces in a frying pan in several pieces, because they grow significantly in size when frying.

First fry the pies for 2 minutes with the lid open over high heat. Then close the lid of the pan, reduce the heat and steam the pies for another 5 minutes. Turn the semi-finished products over to the reverse side with a wooden spatula and repeat the function. Pea pies fried in a frying pan are ready. All that remains is to place the baked goods on paper napkins to remove excess fat.

You can serve the pies as a separate dish, supplemented with sour cream, herbs and garlic. You can also serve the pies as an appetizer with soup, borscht and cabbage soup.

Pies with peas in the oven

Wash and place in a saucepan, add 500 ml of water.

Cook over low heat, stirring, for 25-30 minutes without a lid. The water should boil away and the peas should become soft, but whole.

Pour 300 ml of milk into a large bowl, add 2 tablespoons of sugar, 10 grams of dry yeast and 1/2 teaspoon of salt.

Add 200 grams of flour TM “Aleyka” and mix.

Leave for 20 minutes.

Add 4 tablespoons of sunflower oil TM “Aleika”, mix well.

A unique twist on traditional baking is making pea pies.

Homemade pea pies are tasty and satisfying. Even now, when store shelves are practically overflowing with all kinds of baked goods, the fragrant pies still become a real holiday for children and adults. After all, the smell of freshly baked goods shakes the imagination, and taste sensors work at full capacity, for fear of missing a bit of aroma. We will talk further about how to make pies with pea insides. On the topic: how to cook pea soup?

Ingredients needed

Pea pies are a nutritious, satisfying dish that you can simply prepare yourself at home. Although such pies cannot be called dietary, you can still treat yourself to these delicacies from time to time. The dough is prepared according to a universal recipe, so if there is not enough pea inside, you can create salty and sweet pastries from the remaining dough.

A recipe for fried pea pies usually contains yeast. To make 20 medium-sized dough pies, you will need the following ingredients:

400 grams of warm water (milk, kefir, yogurt);
600 grams of wheat flour;
3 tablespoons sunflower or olive oil;
fresh compressed yeast (20 g);
a teaspoon of salt.

For the inside you will need:

dry split peas – 300 g;
onion – 1 large onion;
2 medium sized carrots;
salt and pepper according to taste preferences.

After all the ingredients for future pies are prepared, you can begin making them.

Interior

The pea filling must be prepared in advance. The peas are poured into a pan and washed a couple of times with running water. This is necessary in order to wash away dust, dirt, and excess starch from the cereal. After washing, the peas are poured with water so that it completely covers the cereal and left for 4 hours, or even better, overnight (that is, in the dark) , for swelling.

After swelling, the water is drained from the peas, washed again and filled with drinking water again. Place the pan with peas on a slow fire and cook until the peas turn into porridge. You can use a pressure cooker or a double boiler to make pea porridge. Their peas will cook even faster.

At this time, it is necessary to prepare refried carrots and onions. To do this, peel the vegetables, cut the onion into small cubes, grate the carrots on a small grater, and then fry everything in a small amount of vegetable oil. Don't forget to add salt and pepper to the roast. Add fried onions and carrots to the prepared puree and mix.

The insides for the pea pies are ready, now they are left to cool. If desired, if you want to create a smooth and smooth filling, you can beat it with a blender.

Dough

Place yeast in a saucepan, fill it with warm (40-50 degrees) water, add sweet sand, mix everything thoroughly until the yeast and sugar are completely dissolved. You can add warm milk, yogurt, drink.

Flour is sifted through a fine sieve into a separate bowl to enrich it with oxygen. Pour the yeast mixture into the center of the sifted flour in a thin stream. Add vegetable oil. Stirring the mass first with a spoon and then with your hands, add flour as needed and knead an elastic, soft dough.

Now it’s time to let the test come up. To do this, form a ball out of it, trying not to knead the dough too much with your hands, otherwise the pies will turn out very tough.

The dough should be soft and not stick to your hands. The more tender it is, the more fluffy and airy the pies will be.

The kneaded dough is placed in a bowl, covered with a towel and left to ferment in a warm place. After a couple of hours, the dough will increase in volume, then you can start making pea pies.

Making pies

Sprinkle the work surface with flour and place the dough on it. Now it needs to be divided into small pieces, approximately the size of a small chicken egg.

Any piece is rolled into a narrow flat cake. The filling is placed closer to one side of the flatbread, and the other side is covered, the edges are pinched. It is necessary to crush the pie a little, distributing the filling moderately along its entire length. Then the pies will fry faster and better. All other pies are made in this way. Before production, you need to let them stand to “rest”, it’s not enough to get up.

Take a deep frying pan with a thick bottom, pour a huge amount of vegetable oil into it, heat it well and carefully place the pies. Fry them until fully cooked on both sides. Place the resulting golden brown treats on paper towels to absorb excess oil.

In a couple of minutes, hot, fragrant, fried pies with a delicious pea inside can be served.

But for gourmets, the recipe for pea pies can be varied by preparing the most delicious sour cream and garlic sauce. To do this, 5-6 cloves of garlic are passed through a meat grinder or press, a glass of sour cream and finely chopped herbs are added to it, salt and pepper are added, everything is thoroughly mixed. The sauce is ready. Fried pea pies can be served with sauce.

Options for making savory pies with pea interior

Fried pies turn out to be much fattier than baked ones, because they absorb a lot of oil. Paper towels partially help get rid of excess oil, but still, people who have difficulties with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) are better off giving preference to baked pies.

Pies with peas in the oven are prepared according to the same recipe as fried ones. Before baking, they are greased with egg yolk and sprinkled with garlic oil (add a few finely chopped cloves of garlic to half a glass of any vegetable oil and leave for several hours). The pies are baked at 180 degrees for half an hour. Time varies depending on oven capabilities.

The smell of pies baking in garlic sauce in the kitchen will be such that everyone at home will be counting the minutes until the moment when they can taste the most aromatic pastries. The finished baked goods should be allowed to stand under a towel (“to breathe”) and then served.

You can also use a yeast-free version of pies with peas. In this case, instead of water and yeast, a drink and an egg are added to the recipe. These pies turn out fluffy and light.

Secrets for housewives

Experienced and experienced housewives who prefer pies with peas, often bake or fry them, give some valuable advice on making a tasty dish:

Peas for the inside should be yellowish, not greenish. It boils faster.
If the peas are not split, but whole, then they need to be peeled before soaking. To do this, after soaking, it is rubbed with a makitra, and then placed in a pan of water (all the husks should float out).
You can add overcooked cracklings, slices of bacon or smoked sausage to the filling. This will increase the smell and taste of the pies a couple of times.

Savory, hearty, fragrant pea pies, fried in a pan or baked in the oven, are great as a main dish, and they are also great mixed with soups and broths. A good economical option for any company!

Pies with peas fried in a frying pan