Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken pies? Prepare the necessary ingredients for the dough. Add cheese and dill as desired. But with them, the pies turn out tastier! Wash and dry the dill. It is desirable that you have products at room temperature.
Step 2:
Pour warm whey into a deep, wide bowl. Add sour cream to it, mix.
Step 3:
Beat the eggs into the mixture and mix them with a whisk.
Step 4:
Pour in the vegetable oil, mix.
Step 5:
Add sugar.
Step 6:
Add salt and mix well.
Step 7:
Mix flour with soda, sift through a fine sieve to saturate it with oxygen.
Step 8:
Add flour to the egg mixture gradually, by spoonful, stirring so that no lumps form.
Step 9:
You can skip this step and the following ones, with the addition of cheese, if you wish. Add finely chopped dill to the dough.
Step 10:
Grate the cheese on a coarse grater.
Step 11:
Add the cheese to the dough and look at the consistency. Add more flour so that you can easily work with the dough.
Step 12:
The dough is ready - leave it to rest under a towel, and do the filling yourself.
Step 13:
Prepare the necessary ingredients for the filling. Boil the chicken in advance in salted water.
Step 14:
Cut the onion into small cubes.
Step 15:
Boil the eggs for 8 minutes from boiling. And to make them easy to clean, add 1 tablespoon of salt to the water.
Step 16:
Fry the onion in a frying pan until golden brown. Add the boiled chicken, cut into pieces, to the pan.
Step 17:
Add salt, pepper, stir and fry for 10 minutes.
Step 18:
Peel the eggs from the shell and cut them into cubes.
Step 19:
Mix fried chicken with onion and eggs.
Step 20:
Sprinkle the table well with flour and spread the dough in parts with a spoon - according to the number of pies. You can immediately divide the dough into parts, if it is more convenient for you.
Step 21:
Mash a piece of dough with your hands into a flat cake or roll it out with a rolling pin - as convenient.
Step 22:
Put a little filling in the center of the dough. Fasten the edges, forming a patty. And lay it seam down on a board sprinkled with flour. Do this with the whole dough, make blanks from pies with filling.
Step 23:
Heat a frying pan, pour vegetable oil on it. Lay out the pies - as many as you can fit - and fry on one side. The plus of these pies is also that they need half as much oil as yeast, which means they will turn out less greasy.
Step 24:
Turn the pies to the other side and fry until tender.
Step 25:
Our ruddy chicken pies without yeast are ready! Bon appetit!
In my family, pies are very fond of in various versions! I fry them, bake them in the oven, cook them on yeast, kefir, custard dough... These pies are a great solution when there is a little boiled chicken left, they are suitable as an independent dish or snack! Cooking them is not difficult at all!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Serum - 31 kcal/100g
