Everyone has heard about choux pastry for making sweet eclairs, but did you know that there is another type that is prepared using a similar technology, but only reduces the time spent in the kitchen, since it does not require proofing? If not, then take a pen and write down the simplest cooking options. yeast dough according to brewing technology.

Simple choux pastry for fried pies

One of the easy and wonderful recipes. The advantage is that the remains of unused semi-finished flour product can be stored in the freezer and the product will not lose its taste.

As for the finished form, it is so thin that when eaten, only the filling is felt.

Step-by-step technology:

1. Mix yeast, vegetable oil, fine salt and sugar in warm water;
2. Add flour and mix again;
3. Pour boiling water over and knead the dough without adding additional flour;
4. The finished semi-finished flour product does not need to be put away for proofing, so pinch off small pieces to form pies.

Lenten dough without eggs and milk

From the start of preparation to the last stage of baking it will take no more than an hour. It would seem that the ingredients are the same, but the slightly modified technology reduces the kneading time and does not require proofing.

Recipe components:

• yeast – 50 g;
• a pinch of “Extra” salt;
• a glass of water (warm);
• oil – 50 ml;
• finely crystalline sugar - 1 tbsp. l.;
• flour – 4 glasses with a volume of 250 g;
• boiling water – 1 cup.

Dough preparation time: 15 minutes.

Calorie content per 100 g: 204 kcal.

Step-by-step technology:

1. Dissolve yeast with warm water. Pour in the oil and add salt and sugar. Mix;
2. Separately sift the flour;
3. Pour the yeast mixture into the prepared flour and stir quickly. Of course, it will not be completely absorbed, but this is not a problem;
4. Then pour in boiling water and start kneading. Initially, you need to stir the dough with a spoon so as not to burn your hand. If necessary, you can add additional flour during the process.

Choux yeast dough for pies in the oven

There are puff pastries, butter pies, sweet pies, and vegetable pies, but the most delicious are those baked in the oven. And baking according to this recipe will not only be tasty and airy, but will also retain its freshness even after a day.

Recipe components:

• flour – 950 g;
• boiling water – 1 cup;
• “Saf-moment” bag;
• warm water – 1 glass;
• oil (heat slightly) – 100 ml;
• sugar – 50 g.

Dough preparation time: 25 minutes.

Calorie content per 100 g: 249 kcal.

Step-by-step technology:

“Grandma’s secret” of straight dough for pies

Have you heard the expression: “You’ll lick your fingers”? This is exactly how they will respond to your pies, prepared according to the proven “grandmother’s secret” recipe.

Recipe components:

• flour – 4 cups + 100 g (optional);
• a pinch of “Extra” salt;
• warm water – 1 glass;
• yolks – 3 pcs.;
• a glass of boiling water;
• oil – 50 ml;
• sugar – 1 tbsp. l.;
• a packet of yeast.

Dough preparation time: 15 minutes for preparation + 30 minutes for proofing.

Calorie content per 100 g: 109 kcal.

Step-by-step technology:

1. Mix butter, sugar, additional flour and salt and pour in boiling water;
2. After waiting for the mass to cool completely, pour in another glass of water;
3. Next, add the yolks, yeast and add flour to begin kneading. Prepare one extra glass of flour in advance (this may come in handy during the process);
4. Let the dough rise and start preparing the pies.

Recipe for pies filled with choux pastry

Recipe components:

• finished dough – 600 g;
• feta cheese – 200 g;
• hard tomatoes – 5 pcs.

Dough preparation time: 45 minutes.

Calorie content per 100 g: 202 kcal.

Step-by-step technology:

1. Cut tomatoes into circles;
2. Divide the finished choux pastry in half. Roll out the first part thinly;
3. Arrange the tomatoes (the distance between them is at least 3 cm). Salt;
4. Place pieces of cheese on top;
5. Roll out the second half of the semi-finished flour product and cover it on top;
6. Select the required size glasses or shape. Cut out circles. The filling should be exactly in the center;
7. Fry the pies in deep fat or in a frying pan with a lot of oil.

As a bonus, we suggest considering several more types of fillings for making choux pastry pies.

Banana filling

Recipe components:

• bananas – 3 pcs.;
• powder – 50 g;
• butter – 70 g;
• lemon.

Filling preparation time: 8 minutes.

Calorie content per 100 g: 230 kcal.

Step-by-step technology:

1. Soften the butter and beat with sugar;
2. Mash the fruits with a fork and pour lemon juice into them. Mix;
3. Combine banana puree with butter and sugar mixture. Beat until smooth.

Fish filling

Recipe components:

• fish fillet – 400 g;
• frying oil;
• bulbs – 2 pcs.;
• salt to taste;
• a glass of heavy cream;
• eggs – 2 pcs.

Calorie content per 100 g: 95 kcal.

Step-by-step technology:

1. Chop the onions, finely chop the fillet;
2. First, fry the onion until golden, add the fish and fry for another 10 minutes;
3. Pour in the cream and stir with a wooden spatula until smooth;
4. Boil the eggs and chop into cubes and add to the fish. Stir and add salt to taste.

Liver stuffing

Recipe components:

• liver – 700 g;
• frying oil;
• carrots – 2 pcs.;
• fat sour cream – ½ cup;
• salt and pepper;
• bulb.

Filling preparation time: 40 minutes.

Calorie content per 100 g: 140 kcal.

Step-by-step technology:

1. Clean the washed liver from the filmy part and cut into small pieces.
2. Fry, add sour cream and cook the ingredient for another 5 minutes;
3. Chop the onion and carrots into cubes and fry until the onion is transparent;
4. Mix the sauté with the liver;
5. Beat the mixture in a blender or grind in a meat grinder.

The filling can be used for both baked and fried choux pastry pies.

Surprisingly, quite a few housewives know how to make choux pastry for pies. Most of them believe that only cream can be custard, as well as the basis for preparing a dessert such as eclairs. But this is a mistaken opinion. After all, choux pastry pies are very often made by experienced chefs. As a rule, during the preparation of this base, wheat flour is literally brewed in any hot liquid. As a result of steaming the fiber, the dough becomes smooth, viscous and elastic.

Making choux yeast dough for pies

This foundation comes in handy if you have unexpected guests. Kneaded yeast dough quickly, and at the same time you do not need to wait long for it to rise. As a result, you will get very tasty pies that will have a golden color, as well as a fragile and crispy structure.

So, we need:

• sugar - about 50 g;
• sunflower oil - about 110 ml.

Yeast breeding

Choux yeast dough for pies should be made in stages. First you need to heat 250 ml of drinking water and then use it to breed dry yeast. Thus, you need to add sunflower oil, salt, granulated sugar and an incomplete spoon of yeast to the warm liquid. All components should be mixed thoroughly and left in a warm place for ¼ hour. In this case, the solution should become covered with multiple bubbles. This is a clear sign that the yeast has begun its active activity.

Kneading the base

After the yeast has dissolved, you should start kneading the base. Choux pastry for pies should be made using the highest grade of flour. It must be sifted in advance and then added to the yeast solution. Next, you need to pour 250 ml of boiling water into the resulting mass. First, the dough should be kneaded with a spoon, and after it has partially cooled, you should take this matter, so to speak, into your own hands.

Final stage

After the choux pastry for pies is ready, it must be rolled into a ball and left warm for half an hour, covered with a towel. This time is enough for the base to become soft and elastic. Then it can be divided into portions, rolled into flat cakes and used for its intended purpose, using any filling.

Step-by-step recipe for choux pastry for pies

If you do not want to bake homemade pies in the oven, but fry them in vegetable oil, then we recommend using the following recipe to prepare them. To implement it we will need:

• filtered drinking water - about 125 ml;
• sifted wheat flour - approximately 750 g;
• fresh large eggs - 4 pcs.;
• fresh village milk - about 200 ml;
• dry yeast - an incomplete dessert spoon;
• fine salt - a small pinch;
• non-rancid butter - a large spoon.

Making the dough

Choux pastry for pies (fried) is as easy and simple to make as in the recipe presented above. First you need to warm it up a little drinking water, and then dissolve dry yeast in it and add a glass of sifted flour. In this composition, the mass must be covered with a cloth and left warm for 35 minutes. In this case, the dough should noticeably increase in volume.

Knead the dough

After you have formed a fluffy base, it should be well salted and immediately doused with boiling village milk. Next, all ingredients need to be thoroughly mixed with a large spoon. After this, they must be flavored with non-rancid butter, and also broken one by one chicken eggs. Finally, add all the remaining wheat flour into the same bowl.

It takes a very long time to knead the choux pastry for pies (fried) until you form a homogeneous and elastic mass. In this form, it should be covered with a towel or a lid, and then left near the radiator for 40-70 minutes. In this case, the base should become as fluffy and porous as possible. To ensure that the dough rises well, it is recommended to knead it periodically with your hands (about every 20 minutes).

How and from what to make pies?

Choux pastry for pies is very pliable and works well with it. After it has risen, you need to knead the base again with your hands and divide it into portions. Next, all the products must be rolled out into not very thick cakes, in the middle of which you can place absolutely any filling. The following ingredients are well suited for this dough: minced meat with rice, green onions with egg, mashed potatoes, fried cabbage, and other ingredients.

Having formed pies from yeast choux pastry, they should be kept on a cutting board sprinkled with flour for about ¼ hour. Next, the swollen products must be placed in boiling oil and fried on both sides until the crust is browned.

We present it correctly to the family table

After all the steps described, you should have very tasty choux pastry pies. After frying in oil, they should become as fluffy and golden as possible. They should be carefully placed on a plate. It is recommended to serve this homemade flour dish to the family table along with sweet tea or warm compote made from dried fruits.

Making pies from straight dough

The choux pastry for pies is made almost the same way as described in the very first recipe. However, there are still differences in the cooking methods. It depends on the order in which the products are added. Both types of base are easy to form and quick to prepare, but differ in their texture. To understand which products you like best, we recommend making them yourself.

So, we need:

• filtered drinking water - about 500 ml;
• sifted wheat flour - about 4 full glasses;
• coarse sugar - about 10 g;
• dry yeast - an incomplete dessert spoon;
• fine salt - a small pinch;
• sunflower oil - about 3 large spoons.

Mixing the base

To make a straight dough for pies, you should sift about 50 g of white flour, and then mix it with fine salt, coarse sugar and sunflower oil. After this, all the above ingredients need to be poured with a glass of boiling water and mixed until smooth, using a large spoon.

After making the base for the choux pastry, you should wait until it cools down a little. Next, you need to add dry yeast, another glass of warm water and all the remaining wheat flour to the mixture. In this composition, the ingredients must be mixed until the dough begins to stick to your hands. If this does not happen, then you can add a little more flour to it.

Making pies

Having kneaded the straight dough, you do not need to wait until it rises. It can be used to form pies immediately after cooking. To do this, the base must be divided into several portions, and then rolled into balls and placed on a cutting board. To make the pies as tasty and fluffy as possible, it is recommended to cover the pieces of dough with a damp towel and leave them alone for ¼ hour. At this time, you can start preparing the filling. It is recommended to use fruits and berries, meat, mushrooms, eggs or vegetables.

After the specified time has passed, you should make not very thick cakes from the balls, and then place some filling in their center. Next, you need to firmly fasten the edges of the base and start frying in oil. If you want to get a more dietary dish, then such pies should be cooked not in a frying pan, but in the oven. It is recommended to bake products at a temperature of 195 degrees for half an hour or a little more.

This choux yeast dough for pies in boiling water is, in my opinion, the most successful one I have ever prepared. The pies made from it are very soft, tender, and incredibly tasty. It turns out that you can make pies very quickly without spending a lot of time on the dough kneading process.

I had to try this recipe for quick yeast dough when I really wanted to pamper my family, and there was little time left before my relatives arrived. I had to try this recipe. And now we often prepare pies this way.

Thanks to kneading in boiling water, the dough rises quickly and does not need to sit in a warm place for a long time to ferment, since it is already hot in itself. The products will instantly grow in the pan. This dough is very easy to put together in boiling water. It turns out elastic and pliable.

You can put a lot of filling in a small flat cake (pie shell), as it stretches easily. The next day, the choux pastry pies remain just as tender and tasty. So, let's start preparing this perfect choux yeast dough for pies.

Cooking time: 15 minutes.

Ingredients:

• premium flour - about 700 g
• warm water – 1 glass
• boiling water – 1 cup
• dry yeast – 1 tbsp. spoon
• sugar – 1 tbsp. spoon
• salt – 1 teaspoon
• vegetable oil – 3 tbsp. spoons.

Recipe

In a deep bowl, mix ½ cup of flour, the specified amount of yeast, sugar and salt.

Pour a glass of warm water. Mix with a whisk. We get a liquid mass.

We need to boil the flour in a separate bowl. To do this, pour 3 tbsp. spoons of sifted flour.

We also pour 3 tbsp here. spoons of vegetable oil. Mix.

Pour a glass of boiling water over the flour and butter and stir quickly.

This is the mass you should get.

The flour has brewed, and now it needs to be quickly combined with the mass that we prepared earlier in the bowl.

All that remains is to add the required amount of flour. Be sure to sift the flour. Knead the choux yeast dough, first with a spoon or fork, and then with your hands.