Dough for fried pies is a classic and a novelty in one name. Today it is very difficult to trace when the first pies came out of the hands of housewives. Some argue that the roots should be sought in distant paganism, others say that the pie, in the form that we are accustomed to seeing on the tables of Russian homes, is 400 years old. One thing is known for sure: pirozhki are the children of the great Russian pie. The budding of pies occurred for a very practical reason: it was more convenient to treat family members or guests, take them out to the field to workers, and distribute to children on the street with small bread products that fit in the palm of your hand, rather than breaking off pieces from a whole pie.

Story the filling has a shorter lifespan, since it was added to the pies a little later. Thrifty housewives wrapped them in dough to prevent excess food or leftover food from going to waste. So pieces of meat, fish, chopped eggs with onions and even porridge got into the middle of the pies. Initially, pies were filled with unsweetened products, and the dough was straight yeast. Since ancient times, the preparation of such baked goods has been considered almost magical. To make the dough fluffy and tasty, it was necessary to tackle it with a pure heart and a cheerful disposition. And the house in which rosy pies were baked avoided troubles and hardships.

Pies cannot be called beneficial for the human body. It is very nutritious and high-calorie dish. And yet, you can’t prohibit yourself from pampering yourself with fragrant, piping hot pies. For centuries, housewives have honed their skills in the ability to make airy, melt-in-your-mouth dough. In every home, like a relic, its own special dough recipe is passed down from generation to generation. Originally Russian pies were baked in the oven. Today, in our impulsive age, fried pies in a regular frying pan have become popular. The dough for them can be anything: sponged and straight yeast, puff pastry, shortbread or kefir. And the choice of filling depends on the hostess’s imagination and, of course, the available grocery basket.

Before you start cooking, watch this funny video.

Kefir dough is becoming increasingly popular. It is quickly prepared from the simplest ingredients - flour, kefir and soda. The dough does not require proofing; pies can be made immediately after kneading. They turn out soft and airy and can be combined with any filling.

Recipe ingredients:

• kefir 0.5 liters
• flour 0.5 kg.
• eggs 1 pc.
• soda 1 teaspoon
• salt 2 teaspoons
• vegetable oil 2 tbsp. spoons

Cooking method:

1. Remove the kefir from the refrigerator a few hours before preparing the pies; it should warm up to room temperature. Pour the kefir into the bowl in which you will prepare the dough.
2. Put soda in kefir. Stir. Add egg and vegetable oil. Stir well again. Gradually add flour sifted through a sieve. Knead the soft dough. Cover it with a towel or cling film and leave to stand for 30 minutes. The kefir dough is ready.
3. Advice: Instead of kefir, you can use yogurt or whey. It’s okay if the kefir is expired. This will not affect the taste of the dough. On the contrary, it allows you to use a stale product.

A very economical recipe for yeast pies on water without eggs. Using this dough you can prepare Lenten pies, which can be eaten during Lent. The dough turns out tender, airy, fits perfectly, and does not go stale for a long time.

Recipe ingredients:

• flour approximately 600 g.
• water 1.5 cups
• dry yeast 1 teaspoon
• sugar 1.5 tbsp. spoons
• salt 0.5 tsp
• vegetable oil 3 tbsp. spoons

Cooking method:

1. Dissolve the yeast in warm, sweetened water. Add 4-5 tablespoons of flour. Cover with a towel and place in a warm place to rise.
2. A foam cap should form on the surface of the liquid. If this does not happen, it means that the yeast died for some reason - the water was hot, the expiration date had passed, or something else.
3. Sift the remaining flour into a deep bowl, add salt, stir. Pour water with yeast and vegetable oil into flour. Knead the dough first with a spoon, and then with your hands greased with vegetable oil.
4. Cover the dough with a towel and leave to rise for 1-1.5 hours in a warm place. When the dough has increased in volume by 2-3 times, place it on a floured work surface, knead it, let it rest for 10-15 minutes and you can make pies.

A convenient, easy-to-use recipe for yeast dough that rises in the refrigerator in 30-40 minutes. The dough is suitable for making pies with a variety of fillings.

Recipe ingredients:

• flour 4 cups
• water 0.5 liters
• yeast 2 teaspoons dry or 50 g live
• eggs 2 pcs.
• vegetable oil 4 tbsp. spoons
• salt 1 teaspoon
• sugar 2 teaspoons

Cooking method:

1. Pour 100 milliliters of water into a half-liter jar, add a little sugar and yeast. Water temperature – 28-35°C. In cold water the yeast will not “wake up”, but in hot water it can die.
2. Within 5 minutes a foam head will begin to appear. Once the mixture doubles in size, begin kneading the dough.
3. Sift the flour so that it is saturated with oxygen. Pour the remaining water into a large saucepan, dissolve sugar and salt in it. Pour in yeast, eggs, vegetable oil. Stir.
4. Gradually add flour, kneading the dough thoroughly. It is necessary to add flour until the dough begins to pull away from your hand, but not completely, but so that your hand remains in the dough. The dough will seem runny, but this is what makes the pies airy and very soft.
5. Place the pan with the dough in the refrigerator. It can stand in the cold from 40 minutes to 2 hours or longer, until you have time to fry the pies. It is not recommended to keep the dough for more than 2 hours. It supposedly smells like yeast. However, it is very convenient to knead the dough in the evening and fry fresh pies for breakfast in the morning.
6. Knead the dough before modeling. Make pies on a floured surface or on a clean table, greasing your hands with vegetable oil.

On Internet forums, housewives never cease to praise choux pastry for fried pies. The dough turns out smooth, elastic, easy and pleasant to work with, does not stick to your hands, rolls out well, and the pies turn out soft, airy, and do not go stale for a long time. Believe me, this is all true.

Recipe ingredients:

• flour 4-5 cups
• yeast 50 g.
• boiling water 1 cup
• cold water (t 28-35°C) 1 glass
• salt 1 teaspoon
• sugar 1 tbsp. spoon
• vegetable oil 3 tbsp. spoons

Cooking method:

1. Crumble the yeast into a bowl, dilute it in cold water, add salt, sugar and vegetable oil. Stir.
2. Boil the water. Sift 4 cups of flour into a deep bowl. Pour the mixture from the bowl into the flour and immediately add a glass of boiling water. Knead the dough quickly. Next, knead the dough on a floured table for 10 minutes. The dough should be elastic and should lag behind your hands.
3. Immediately start making pies. This means the filling needs to be prepared ahead of time!

Delicious fried pies can be prepared without yeast using cottage cheese and sour cream. The dough turns out juicy and soft, suitable for sweet and savory pies.

Recipe ingredients:

• cottage cheese 300 g.
• eggs – 2 pcs.
• sour cream 3 tbsp. spoons
• salt 1 teaspoon
• sugar 1 tbsp. spoon
• soda 0.5 teaspoon (quench with vinegar)
• vegetable oil 3 tbsp. spoons
• flour 2.5 cups

Cooking method:

1. Load the food into the bread maker bucket. First, add the liquid ingredients - sour cream, soda slaked with vinegar, eggs, vegetable oil, then cottage cheese and flour. Select the “Dough”, “Dumplings” or “Pizza” mode depending on the bread machine model. After kneading, you can immediately bake the pies. There is no need to rise the dough.

Each housewife has her own secrets on how to make fried pies especially rich and tasty. And if you are a beginner cook, then use our tips:

• be sure to sift the flour, enriched with oxygen in this way, it will make your pies light as feathers;
• well-kneaded dough rises quickly, cooks evenly and does not go stale for a long time;
• the filling for the pies should keep its shape, not be wet or spreading;
• any dough must mature. After forming the pies, let them lie on the table for a couple of minutes before placing them in a hot frying pan.

You can't be afraid of the test. You need to love him and talk to him, and your pies will become famous throughout the area. Bon appetit!

Hello, dear readers of "Simple and Tasty"!

Today I want to show you how to prepare excellent yeast dough for fried and baked pies. Fried pies turn out the way they say “melt in your mouth,” especially while they are warm. Well, the baked ones, of course, also turn out very tasty. From the finished dough we will prepare delicious fried pies with potatoes and onions.

When preparing the yeast dough, I used fresh compressed yeast. With them, in my opinion, the pies turn out especially airy. I carefully weighed all the ingredients on an electronic kitchen scale, although I usually do it by eye. So, if you maintain the proportions, you should get the same wonderful pies.

Ingredients:(for 20 pies)

for test

• 550-560 g flour (this is approximately 3.5 cups with a capacity of 250 ml)
• 1 glass of milk (250 ml) 3.2% fat
• 1 egg
• 25 g of compressed yeast (1/4 of a 100-gram pack), or 1 tbsp. l. with a pile of dry
• 1/4 cup vegetable oil
• 1 tbsp. l. sugar (for sweet pies 2-3 tbsp sugar)
• 1 tsp. without a mountain of salt
• 2-3 tbsp. l. warm water to dissolve the yeast

For filling

• 500 g potatoes
• 2 medium onions
• 30-35 g butter (fry the onion)
• salt to taste

Preparation:

First, grind the yeast directly by hand. They crumble very easily.

Add 1 tbsp. l. sugar, 1 tsp. flour and 2-3 tbsp. l. warm water. Mix. If small lumps of flour remain, don't worry - as the yeast rises, the flour will completely disperse.
Unused yeast can be safely frozen by wrapping it in film. When frozen they do not lose their properties.

Set the yeast aside for 10-15 minutes and let it rise. Let's start preparing the dough. In a large mixing bowl, whisk the egg and 1 tsp. salt. Then add a glass of milk and a quarter glass of vegetable oil. Mix. It is better to warm the milk a little.

After 10-15 minutes, the yeast rose in a lush head.

Add them to the egg-milk mixture and mix gently with a spoon.

We weigh the flour, sift it and gradually, in 3-4 additions, add it to the dough. Mix first with a spoon and then with your hand, placing the dough on a floured table. You can periodically lubricate vegetable oil, it will stick less to the dough. Knead long enough until the dough becomes completely homogeneous.. Knead well This dough does not stick to your hands at all.

Cover the cup with the dough with a clean towel or lid and place it in a warm place. I usually put it on a stool next to a warm radiator. If the radiators are cold (in summer 🙂), I pour some warm water into a basin and put a cup of dough there. But, generally speaking, such measures are necessary if you use dry yeast; the dough will just rise faster. And if the yeast is fresh, the dough will rise fairly quickly in any case.

So, after about an hour, or a little less, we see this picture:

Now you need to knead the dough and let it rise again. Press it with your palm and it should look something like this:

Let the dough rise again while we prepare the filling for the fried pies. Peel the potatoes and set to cook. Salt at the end of cooking. Cut the onion into small cubesand fry in butter until golden brown.

We mash the boiled potatoes using part of the broth in which they were boiled. If required, add salt to taste. Add the fried onions from the frying pan along with the butter to the puree and mix well.

While the filling was being prepared, the dough rose again.

Grease the working surface well with vegetable oil and place the finished dough on it.

​Divide the dough into 20 approximately equal parts in the form of balls.

Let the dough rise a little until the balls look something like this:

Using your fingertips, gently knead each ball into a flat cake and add 2 tsp. fillings.

Here I should have taken a photo of the finished pie, but I was distracted by something and didn’t take a photo. Therefore, I will show you a photo from the previous recipe, because I make any pies the same way.

Press the seam down a little and place the pie on a greased surface, seam side down. By the time we make the last pie, the first ones will already be ready and ready to fry. I usually cover the pies with cling film so they fit better, but you don’t have to do this.

Pour vegetable oil into a frying pan in a layer of 4-5 mm, heat it properly and quickly lay out the pies.

We carefully monitor the pies, as they fry very quickly, the main thing here is to turn them over in time. It is very convenient to do this using two forks.

Fried pies are one of the favorite snack options for children and adults. They can be with a variety of delicious fillings - from meat to sweet. Preparing the airy dough for fried pies, as well as the rosy treat itself, is extremely simple. All that remains is to decide on the optimal recipe, choosing for yourself the most suitable components.

The finished dish literally melts in your mouth. Especially while the pies made from such dough are still fresh and soft. To prepare them you will need to use: 530-560 g of sifted white wheat flour, 270 ml of full-fat milk, 1 egg, 25 g of fresh yeast, 60 ml of any refined vegetable oil and the same amount of water, 1 tsp. salt, 1 tbsp. Sahara.

1. The yeast is crumbled into a deep bowl with your fingers. Sugar, a pinch of flour, and warm water are sent to them. The mixture needs to be stirred slightly and left to rise.
2. In a separate bowl, beat the egg with salt. Vegetable oil and warm milk are added to this mixture.
3. When a lush foam appears above the bowl with yeast, they can be transferred to the egg-milk mass. The ingredients are mixed together slowly and very carefully.
4. All that remains is to sift the flour and start kneading the dough. This process is quite long. As a result, the dough should become smooth and homogeneous.
5. The mass is sent to a warm place. The dough should rise twice. After about an hour, it is kneaded with dry hands and sent back to the heat.

From the specified amount of products you will get approximately 23 standard pies.

Recipe for making kefir dough

Yeast dough for pies fried in oil can also be prepared with full-fat kefir. It will go well with both sweet and savory fillings. It will require: 370 ml of full-fat kefir, 580 g of flour, 16 g of dry quick yeast, 2 large chicken eggs, 2 tsp. granulated sugar and 1 tsp. salt.

1. Kefir is heated in a water bath or in the microwave.
2. Add sugar to the dairy product and beat in the eggs using a fork.
3. Next, about 150 g of flour is added to kefir.
4. A thick dough is mixed from these ingredients. The container with it is covered with film or a clean towel and sent to a warm place for approximately 25 minutes.
5. If, after the specified time, small bubbles appear on the surface of the dough, it means that the yeast mass has begun to work and you don’t have to worry.
6. All that remains is to add all the sifted flour and salt to the dough in small portions, and then knead a soft dough that does not stick to your hands.
7. After another 25 minutes in a warm place, the mass is completely ready for use.

Dough with dry yeast and milk

This dough recipe is optimal for fried pies. For baked ones, it is better to choose other options. You will need to use the following products: 230 ml of milk and water, a couple of eggs, 20 g of dry yeast, 900 g of flour (a little more may be needed), a pinch of salt, butter.

1. Yeast is poured into 50 ml of warm water and mixed with sugar. After 12-15 minutes, a fluffy cap should appear on the surface of the bowl.
2. In a deep container, the eggs are lightly beaten with warm milk, and then the mass is mixed with the risen yeast and salt.
3. Next, you can add sifted flour to the future dough in small portions.
4. The mass is kneaded by hand.
5. The dough should be quite stiff, but elastic.
6. All that remains is to lubricate its surface with vegetable oil and send it to a warm place for about an hour. After the specified time has elapsed, the dough is kneaded with a hand sprinkled with flour and returned to the heat for another 25 minutes.

When the mass is already rolled into balls for future pies, they need to be left to “rest” for another 12-15 minutes. At this time you can start filling.

Quick recipe with dry yeast and water

If you don’t have milk on hand, then an excellent dough can be prepared with dry quick yeast and drinking water. To do this you will need to use the following ingredients: 750-800 g of flour, 11 g of dry yeast, 50 ml of any vegetable oil, 50 g of sugar, 0.5 tsp. salt. You need about 450 ml of water.

1. Yeast, sugar and salt are added to warm water. After mixing, the mass is left for 10-12 minutes. This period is necessary for the activation of yeast.
2. The flour is sifted and mixed with butter.
3. You can combine both parts of the future test.
4. The mass must be kneaded for at least 5-7 minutes until it becomes uniformly soft and tender. If necessary, you can use more flour.
5. The resulting dough is wrapped in cling film and sent to a warm place for approximately 1 hour.
6. Next, you can form pies with any filling.

This version of the dough is also suitable for baking delicious treats in the oven.

Sour cream dough

Fried pies made with sour cream last the best and longest shelf life. According to the recipe you need to use: 150 g of low-fat sour cream, 5 g of dry yeast, 450 g of flour, 250 g of flour, 270 ml of water, 10 g of sugar, a pinch of fine salt.

1. Half of the carefully sifted flour is mixed with sugar, salt and quick yeast, poured with warm water and mixed.
2. The mass should stand in a warm place for 15-17 minutes until bubbles appear on its surface.
3. After the specified time, sour cream and the remaining flour are added to the dough. As a result, it should become soft, but not stick to your hands.
4. The pie dough, covered with film, is sent to a warm place until the first rise (the mass will approximately double).

You need to dip the resulting pies into hot oil, first shaking off excess flour from them.

Five-minute dough for fried kefir pies

This is the fastest pie dough recipe. It is simple and includes only available products. This is: 220 ml low-fat kefir, 2 eggs, 220 g flour, 1 tsp. baking soda (no need to extinguish with vinegar), 0.5 tsp. salt.

1. Soda is poured with kefir and left for 10-12 minutes. A dairy product will extinguish it instead of vinegar or lemon juice.
2. The resulting mass is mixed with eggs and salt, after which sifted flour is poured into it in small portions.
3. All that remains is to knead the dough well and you can form pies from it.

This mass has one significant feature. Quick five-minute dough with the addition of kefir cannot be combined with wet fillings. But you can use it to make pies with meat, cabbage, cottage cheese, ham and cheese, as well as many other products.

Everyone loves fried pies - they are easy to prepare. There are many recipes for dough suitable for fried pies. It can be yeast, with kefir, sour cream or just water. The fillings can be very diverse: familiar to everyone and exotic for real gourmets.

Typically, pie dough is prepared according to a similar pattern, using the same ingredients. The only difference is their quantity and mixing options. In order for the dough for fried pies to be like fluff, you need to know the secrets of making dough with yeast.

Tips for making yeast dough:

1. Do not overheat the milk components for the dough.
2. Use high quality flour. You should sift the flour.
3. Butter should not be added hot, it should be at room temperature.
4. The yeast must be fresh.
5. If the dough is not suitable, you need to activate the yeast. To do this, put them in a cold place for a while, and then in a warm place.
6. When kneading, grease your hands a little with sunflower oil, this will make the dough soft and fluffy.

By following these simple instructions, you can be sure of preparing high-quality dough for frying pies.

Ingredients

In order for the pies to be fluffy and tasty, the dough for the pies must be airy, snow-white, with a bubbly structure.

Compound:

1. Water (boiled) – 1.5 tbsp.;
2. Sugar – 1.5 tbsp. l.;
3. Salt (rock) – 1/3 tsp;
4. Oil (sunflower) – 3 tbsp. l.;
5. Flour (wheat) – 600 gr.;
6. Yeast – 1 tsp.

In order not to disturb the structure of the dough, when preparing the dough you must strictly follow the step-by-step instructions.

Recipe for fried egg pies

Fried pies are prepared with a wide variety of fillings. Pies with eggs and onions are very tasty and unusual. Their fresh and delicate taste gives a spring mood.

How to cook pies step by step:

1. Dissolve yeast and sugar in warm water. Pour 5 tbsp into the water. l. sifted wheat flour, beat until bubbles appear.
2. Cover the mixture and leave it warm for 20 minutes. A fluffy foam should appear on the mixture.
3. Add salt and remaining flour. Prepare the dough, add vegetable oil to it.
4. Leave the dough warm for 2 hours. The dough should rise 2-3 times.

The dough will turn out airy and will harmoniously combine with the egg and onion filling. The filling is very simple. Boil the eggs, cut them into cubes, add green onions. The pie will melt in your mouth.

The simplest dough for fried pies on water

Dough in boiled water is an economical and quick option. If you don’t have kefir or sour cream on hand, but you really want pies, the water option will be no worse. This dough will be tender and fluffy.

Heat half a liter of boiled water to room temperature. Add dry yeast, sugar, salt to your taste. Mix everything well, add oil and 5 tbsp. sifted flour.

It is important to knead the dough not until it becomes stiff. It should remain sticky in this recipe.

Leave the finished dough covered with a towel and let it rest for 40 minutes. When the dough is ready, you can make pies, adding pre-prepared filling, and fry them in sunflower oil.

Delicious and snow-white dough for pies can be made without much effort with your own hands or using pie equipment. Their cost is low, and they can feed the whole family. The dough can be prepared using yeast, kefir, milk and even water. Knowing the secrets of preparation, the dough can be made fluffy, airy and very tasty.

Fried pies step by step with photos

The smell of fresh baked goods is always associated with a cozy, prosperous home. And no matter how well the food is served in restaurants, homemade pies, fried or baked, with a golden brown crust, will always occupy a special place in the taste preferences of many. Thanks to a variety of cooking techniques, recipes, and filling options, you can prepare pies that will appeal to both lovers of hearty food and those who prefer light, as harmless food as possible.

Below are recipes for dough that do not contain complex ingredients and require a minimum of time to prepare. Even the most inexperienced housewives can make delicious pies from such dough. These recipes do not require hours of waiting for the dough to reach the desired condition. The recipes are selected for fried pies, but the dough is also designed for making pies in the oven, or, for example, garlic buns, or just homemade bread.

Fried pies dough recipes

Very tasty fried pies can be made from both yeast and yeast-free dough.

1. Airy yeast dough for fried pies

Ingredients:

• 300 ml. water (or milk);
• 1 table. l. yeast from a bag;
• 2.5 table. l. sunflower or olive oil;
• 350 - 400 g flour;
• 1.5 table. l. Sahara;
• salt at individual discretion.

Mix yeast, sugar and a few tablespoons of flour in a bowl. Add 300 ml to them. heated water (or milk). Mix everything well and leave for 15 minutes in a warm, draft-free place.

During this period of time the filling is prepared.

After a while, add oil and salt to the dough. Add the remaining flour in small portions, kneading the dough. Place in a warm place for another 10-15 minutes.

The dough will approximately double in size. The recipe is for two small trays of pies.

2. Yeast-free dough with kefir for fried and baked pies

Ingredients:

• 200 ml. kefir (fat content does not matter);
• 0.5 tsp. baking soda (do not use baking powder);
• 3 - 3.5 cups flour;
• 1/4 table. l. salt.

Mix kefir and soda in a bowl and leave them for 10 minutes. Add oil, salt and mix well. Gradually adding flour, knead the dough. Perhaps during cooking, a little more flour will be used, this is due to the quality of the flour. The finished dough is left for 15 minutes. After this time, begin preparing the pies.

3. Choux yeast dough for fried and baked pies

Ingredients for the first stage:

• a few tablespoons of flour;
• 3 table. l. sunflower or olive oil;
• 1.5 table. l. Sahara;
• 1/4 table. l. salt;
• 100 ml. boiling water

Ingredients for the second stage:

• 150 ml. water (warm);
• 2 egg yolks;
• 0.6 kg. flour.

All ingredients of the first stage are brewed with boiling water in the following sequence: flour, sugar and salt are mixed, butter is added and everything is poured with boiling water. Mix until smooth with a spoon and let cool slightly.

Yeast, warm water and yolks are added to the warm mixture. If non-dry yeast is used, then before adding it, dissolve it in warm water (in appropriate dosages).

The resulting mixture is poured into flour. Gently, starting from the middle, knead the dough. It should remain soft. If during cooking it becomes clear that a little more flour is needed, add it. But you need to make sure that the dough does not become tight. It should remain elastic.

Pieces (approximately 50 g) are plucked from the finished dough, balls are made from them and they are left to stand for about 5 minutes. After this, each ball is flattened, making a small flat cake, the filling is placed on it and its edges are connected, fastening over the filling. After placing the pies on a baking sheet, leave them for another 5 minutes, after which they are placed in a preheated oven.

4. A very quick and simple recipe for yeast dough for fried pies

Ingredients:

• 0.4 kg. flour;
• 2.5 tsp. yeast from a bag;
• 2 eggs;
• 100 ml. milk;
• 3.5 table. l. sunflower or olive oil;
• 2 table. l. Sahara;
• 1/4 table. l. salt.

Dissolve sugar in warm milk and add yeast. Pour the flour into a bowl and pour the resulting solution into the well in the middle. Leave to stand for 5-10 minutes until a slight foam appears, this will mean that the yeast has fermented. When this happens, eggs, beaten with salt, and butter are also added to the flour and the dough begins to knead. It is usually kneaded in a bowl, then on the table to give the dough a uniform consistency. The resulting dough is immediately used to make pies; fried yeast pies according to this recipe are very tasty and remain fresh for a long time.

Little tricks

1. Always sift flour before using it, even if you are sure it is clean and free of lumps. This will enrich it with oxygen and make the dough more airy.
2. When working with soft, not tough dough, you can smear your hands and table with vegetable oil. If you do this, the dough will not stick and no additional flour will be needed.

To fill fried and baked yeast pies, you can use meat, eggs, fruits, vegetables, berries, herbs, cereals, and legumes. Very tasty combinations come from food combinations, for example, salmon with curd cream or mushrooms with boiled eggs. There is no need to be afraid to experiment, but you should remember about the compatibility of products. Create your own dough recipes for fried and baked pies, which, perhaps, over time, will become family recipes and try others’ ones.

And there is no need to be afraid of pies because they are cooked in a large amount of oil. You just need to understand that you cannot use heated oil repeatedly, and that it is harmful to eat fried food frequently. Crispy, fragrant pies to you!