Choux pastry for pies is made from premium white wheat flour. The use of pure drinking water for a perfect taste is recommended. Use mineral water without gas or filtered.

Choux pastry for fried pies

Components:

  • 500 ml of water;
  • 4 cups flour 250 g each;
  • 50 g wet fresh yeast;
  • 50 ml of vegetable oil;
  • 25 g of granulated sugar;
  • 6 to 7 g of salt.

The recipe for the dough for fried pies:

  1. Boil half the water. Spread yeast in the remaining liquid, add sugar and salt to them, add oil.
  2. Sift flour separately from everything. Pour the mixture with yeast and knead very quickly.
  3. Pour the mixture with boiled water and knead the dough. First, stir with a spoon, then knead with your hands (so as not to burn yourself with a hot composition).
  4. If necessary, add flour as kneading. As a result, the dough should be elastic and soft.
  5. You can start cooking pies right away.

Important: it is recommended to sift the flour every time - this will fill it with oxygen. So the dough will be more magnificent and tender.

Yeast-Free Recipe

Cooking Products:

  • 0.5 liters of water;
  • 100 g of any unrefined vegetable oil;
  • 5 to 7 g of salt;
  • flour - look at the state of the test.

How to make choux dough without yeast:

  1. Bring the water to a boil. Attach vegetable oil to it, mix a couple of times with a spoon.
  2. Pour salt and stir until dissolved. Sprinkle a little flour, mix the composition with a spoon.
  3. The dough should become cool, but soft, like plasticine. It is convenient for modeling, so you don’t need to add flour: such dough does not stick to your hands.

Lenten version without eggs and milk

Ingredients:

  • 2 cups flour and water;
  • 4 g of yeast;
  • 35 ml of vegetable oil;
  • sugar and salt if desired.

Step-by-step instructions for preparing lean custard yeast dough:

  1. In the first glass of water (which should be warm) stir the yeast. Add salt and sugar, pour in oil. Leave briefly until foam appears.
  2. During this time, boil the remaining water.
  3. Pour flour with this composition, then pour a glass of boiling water. Stir with a spoon all the time.
  4. Knead the elastic and tight dough with your hands. It is immediately ready for use.

Choux yeast dough for baked pasties

Ingredients:

  • 650 g of flour;
  • 250 ml of water;
  • 250 ml of milk;
  • 3 chicken yolks;
  • 55 ml of vegetable oil;
  • 25 g of sugar;
  • 6 g of salt;
  • 2 teaspoons dry yeast or 50 g fresh.

Step-by-step instructions for preparing dough for pies in the oven:

  1. Combine 100 g flour, sugar and salt. Fill with oil. Boil a glass of water and immediately pour over the resulting composition.
  2. Stir until smooth. Cool a little.
  3. Attach the yeast to the warm mixture. Pour a glass of warm milk, add the yolks.
  4. Sift 550 g flour and pour this liquid. Knead soft dough.
  5. You need to make it elastic and resilient. It should be smooth and not sticky to the palms. To do this, hands lubricate with oil. Sometimes you may need extra flour for powdering.
  6. The finished dough is divided into pieces according to the size of the pies and left them for 5 minutes under a towel before cooking.

More materials:custard dough recipe

Preparing a gingerless base

Components for the first part:

  • 3 large spoons of flour and vegetable oil;
  • 25 g of sugar;
  • 7 g of salt;
  • glass of water.

For the second part:

  • 0.5 kilograms of flour;
  • 50 g of fresh yeast;
  • glass of water.

Pure choux pastry for pies:

  1. Boil a glass of water. Combine the ingredients from the first list and pour them with boiling water.
  2. Stir with a spoon so that there are no lumps. Leave briefly before cooling.
  3. Attach the yeast, a glass of water at room temperature. Add flour a little and knead elastic dough.
  4. Leave for a few minutes and start cooking pies.

With dry yeast on the water

More materials:dough for pies with dry yeast - recipe

What is needed:

  • a kilogram of flour;
  • 2 glasses of water;
  • 3 tablespoons of refined oil;
  • a spoonful of sugar;
  • 10 pinches of dry yeast;
  • 1 pinch of salt.

Choux yeast dough on dry yeast:

  1. Combine dry ingredients, except flour, with butter. Pour the resulting composition with a glass of warm water.
  2. Attach the flour. Stir the mixture until smooth. Pour a glass of boiled water and stir.
  3. Knead soft dough with your hands. Do not add flour in addition.

Cooking pies on such a dough should immediately after kneading. It should not rise.

Choux pastry toppings

Components for the first filling:

  • 100 g of peaches, plums and apricots;
  • 2 to 3 tablespoons of sugar;
  • a tablespoon of starch.

Fruit and berry filling for pies in the oven:

  1. Cut the fruit into medium cubes. Put them on a sieve, under which there is a bowl - juice flows down there. Sprinkle sugar on top of them.
  2. Boil the juice and brew with a tablespoon of starch. It turns out a dense composition similar to jelly.
  3. When sculpting pies, fruit and berry pieces are first laid. From above they are watered with this liquid. It does not leak when cooking.

Tip: when using acidic berries or fruits, the amount of sugar should be increased. During heat treatment, all the sweetness of such products is lost, and they become more acidic.

Products for the second recipe:

  • a pound of sorrel;
  • half a glass of sugar.

This option is suitable for pies fried in oil, as well as for baked in the oven:

  1. Thoroughly rinse the sorrel under the tap. Chop very finely.
  2. Combine with sugar and mix thoroughly. Take advantage immediately.

What to make the third composition:

  • 5 chicken eggs;
  • 100 g of green onions;
  • pepper and salt - optional.

Filling for fried pies:

  1. Hard boiled eggs. Cool, peel and cut into small cubes.
  2. Grind green onions into cubes. Combine the ingredients, season with pepper and salt.
  3. Use immediately after preparation.

What is needed for the rice and liver option:

  • 200 g of the liver;
  • 100 g of rice;
  • 1 onion and carrot;
  • 2 tablespoons of vegetable oil;
  • 7 g of salt;
  • 5 g of pepper;
  • greenery.

Step-by-step instruction:

  1. Pour rice with three glasses of cold water. Boil, pour half of the salt. Cook over low heat for 10 minutes. Rinse the prepared rice under running water.
  2. Cook carrots for half an hour. Peel and chop finely.
  3. Grind the liver. Put in a frying pan heated with vegetable oil. Fry over moderate heat for no more than 5 minutes. Add salt and pepper.
  4. Chop the onions very finely, fry in the oil remaining after the liver for 3 to 5 minutes. Cut greens as small as possible.
  5. Send onions, carrots and liver to a meat grinder. Combine the finished ingredients with rice, add salt and pepper.

Choux pastry is made simply and not for long. Patties made from it are perfect for dinner or for guests. Many recipes can be used during fasting.

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