How to make baked pies with jam. Pies with jam in the oven step by step recipe with photos
At the mere mention of pies with jam, memories of childhood immediately come to mind. Nowadays you can’t find such delicious baked goods in stores. So let's remember the recipes that our grandmothers used to cook. Of course, their composition has undergone some changes, but the taste remains the same.
The oven is most often used to prepare this dessert.
Let's find out why:
- The products are more airy.
- Butter dough is more suitable for sweet filling.
- It is possible to give baked goods any beautiful shape. For example, you can make open envelopes or simply decorate the top.
- Spend less time at the stove.
The choice of filling is always important too. It can be prepared in advance or taken from winter supplies if you are making preparations. More often, housewives like to use plum, cherry and apple jam.
How to cook pies without the jam leaking out
A very important point is the consistency of the filling. So, if jam is applied to a baked product, it should be thick. But when the product is baked immediately with this type of fruit filling, it quickly caramelizes, bursts and becomes dry. You can correct the situation by boiling it for a while in a water bath with the addition of a small amount of water.
Be sure to cool the jam before applying to the dough.
Medium thickness is the norm, but even under the influence of high temperatures it can cause trouble, and liquid jam is initially inconvenient to work with.
There are several preparation methods to ensure that the jam does not leak out of the pies:
- put 1 tsp. starch (potato, corn) or semolina per 250 g of filling, put in a steam bath and cook for 5 minutes;
- use fruit jelly, which you will need 1 tbsp. l. per glass;
- Many people use white bread crumbs or ground biscuits.
Now let's look at the test preparation options.
Quick recipe
Any fermented milk product is suitable for this method. This dough is universal, as it is suitable not only for baking, but also for frying in a pan.
In our version we use:
- 300 ml kefir;
- egg;
- 1 tsp. soda;
- 2 tbsp. l. Sahara;
- 350 g flour.
Initially, we extinguish the soda in a cup, pour in kefir at room temperature and mix well. At this time, lightly beat the egg and sugar. Let's mix everything together.
You can avoid using granulated sugar for this dough if your filling is very sweet.
Add flour in portions, which it is advisable to sift through a sieve. The dough should not be too thick, we achieve a soft and pliable base. Let the bun rest for a while and start cooking.
From yeast dough
An old recipe, which housewives often use even now, will make your baked goods airy.
First, choose a cooking method (frying pan or pies with jam in the oven), and then choose the right recipe for the dough.
Prepare:
- a glass of warm milk;
- 15 g live yeast;
- 110 g margarine;
- 2 eggs;
- a little salt;
- 90 g sugar;
- 500 g flour.
We cook according to all the rules:
- We put the dough by diluting yeast, a tablespoon of sugar and 4 tablespoons of flour in half a glass of milk. We are waiting for the rise.
- At this time, melt the margarine and cool.
- Whisk the eggs a little with the rest of the sugar and salt, pour in the milk, prepared dough and margarine. Mix.
- Sift the flour and add it to the cup, knead the dough. Leave to increase in volume by 3 times in a warm place.
We form the products and place them on a greased sheet, seam side up. Seal the edges carefully.
Don't forget, the dough must be allowed to rise on the sheet again. Then the workpieces can be greased with yolk.
Pies fried in a frying pan
This dough is slightly different from the previous one, but it is better to use it only for frying.
Buy the following products:
- dry yeast – 10 g;
- vegetable oil – 30 ml;
- milk – 1 glass;
- salt – ½ tsp;
- egg;
- sugar – 1 tsp;
- flour – 3 – 4 cups.
If dry yeast is used, then it is not necessary to use a dough. But unlike butter dough, this one will need to be risen at least 2 times.
- In a cup, combine all liquid products until sugar, salt and yeast are completely dissolved.
- Then add flour and knead the dough until it begins to stick to your hands. Leave covered in a warm place.
- Place the formed pies in a frying pan heated with vegetable oil, seam side down, so that the jam does not come out when rising.
Lenten cooking option
If it’s time to fast or simply for some reason you need to exclude some ingredients, then this option will always help out. If you think that this dough will not be tasty, then you are mistaken.
Remove the eggs from the frying dough and replace the milk with water. All other actions will be the same. Just know that when baking this dough will turn out dry.
Pies like fluff with jam
Many people do not know that it is the addition of potato or corn starch to the dough that will not only make the products airy, but will help maintain tenderness longer. For 500 g of flour, it will be enough to add 1 tablespoon.
Some housewives use mineral water instead of plain water, which further saturates the dough with oxygen. The products turn out so airy that they will surprise your family and guests.
Cooking from puff pastry
To bake pies from this dough quickly, just buy a frozen base in the store. But if you have time, it’s better to cook it yourself.
The yeast version of puff pastry is more suitable for fish or meat pies. Sweet baked goods are prepared on a yeast-free basis.
For a simple “false layer” base you will need:
- 250 g flour;
- 150 g butter;
- 230 g cottage cheese;
- ¼ tsp. soda
Mix soft butter with cottage cheese and salt. Adding flour, knead the dough with your hands to form an elastic mass with grains. We wrap it in cling film and keep it in a cold place for at least half a day.
Remember that puff pastry is often used for baking. Fried pies with this base are best deep-fried.
Products for preparing the dough:
Kefir (2.5%) – 250 ml;
Chicken eggs – 2 pcs.;
Dry baker's yeast - 1 table. lie (or 50 grams of fresh water)
Cream margarine – 100 grams;
Granulated sugar – 100 grams;
Vanillin – 1 sachet;
Premium flour – 600 grams.
Jam from any fruit, but thick - 200 grams.
Flour – 30 grams.
Margarine – 30 grams;
Water or milk - 2 tbsp. lodge;
Sugar – 30 grams.
We'll start cooking by melting the margarine in a metal bowl over a fire until it becomes liquid.
Then, we need to pour vanillin and sugar into the melted margarine.
And stir everything until the crystals dissolve (you can do this quickly and easily in hot margarine).
Then, you need to pour kefir into a deep bowl and add the margarine-sugar mixture to it.
Stir thoroughly until smooth, then add yeast. Knead the liquid dough base again.
Then add the eggs to the base and, again, mix well.
Now, we need to add flour to the liquid base. First add half the portion and mix with a spoon. Then, pour the rest of the flour into the bowl and knead the dough with your hands. We get a test like the one in the photo.
After kneading, the dough in the bowl must be covered with cling film.
And leave at room temperature for 60 minutes.
During this time, the dough will increase in volume (rise). Next, we need to lightly dust the table with flour and knead it thoroughly.
How to make pies
From the main piece of dough you need to pinch off a small piece, the size of a chicken egg, and roll it into a ball with your hands.
We place the ball on the table dusted with flour and press it down a little and lightly roll a piece of dough with a rolling pin.
Place a teaspoon of jam in the center of the cake.
We fill the pie in the same way as dumplings are made.
Then, you need to twist the seam on the pie inward and lightly press the seam itself onto the table.
Thus, we get a small, neat pie. The pies must be placed tightly next to each other on a baking sheet covered with baking paper greased with vegetable oil.
Leave the pies placed on the sheet at room temperature for 20 minutes to allow them to rise.
How to make glaze for yeast pies
The finished baked goods will have an appetizing brown crust if you lightly coat them with a special glaze before putting them in the oven. To prepare it, we need to stir melted margarine, sugar, water and flour until smooth.
This mixture, using a brush, must be applied to the pies after they have risen.
How to bake pies
Place the baking sheet in a preheated oven and bake over medium heat for 20-30 minutes. The finished pies will have a brown crust when removed from the oven and if you pierce them with a toothpick, the dough should not stick to it.
That's all, our delicious airy homemade yeast pies with jam and an appetizing crust are ready.
It's time to brew a cup of tea with lemon and start eating delicious homemade pastries.
Pies with jam in a frying pan are a wonderful alternative to traditional baking in the oven. The difference is that preparing such products is much easier and faster. Almost everyone loves fried pies - from young to old. Delicious airy dough fried in a frying pan, with fruit or berry filling, will not leave anyone indifferent. There are no particular difficulties in preparing such baked goods, and the most common products are required. Take a little time and please your loved ones with delicious fried pies with sweet filling. This dish is perfect for evening tea with the family.
Taste Info Pies
Ingredients
- Water – 1.5 tbsp;
- Fresh yeast – 30 g;
- Wheat flour – 4.5 tbsp;
- Sugar – 1.5 tbsp;
- Salt – 3/4 tsp;
- Vegetable oil – 3 tbsp. into the dough + 70-80 ml. for frying;
- Jam – 300g.
How to cook fried pies with jam in a frying pan
To make the pies tasty and beautiful, you need to knead the dough correctly. Pour warm, boiled water into a deep bowl and dissolve the yeast in it.
Add sugar, salt and stir. Cover the bowl with a clean towel and place in a warm place for 15-20 minutes. During this time, a lush, white cap should form. If this does not happen, the yeast is unsuitable for making dough.
Add all the flour in small portions to the suitable yeast. Be sure to sift it through a strainer, then the pies will turn out airy and will literally melt in your mouth. Pour in vegetable oil.
Knead the dough with your hands. It should be soft enough and stick to your hands a little. Knead the dough as you add flour, you may need a little more or less. It depends on the quality of the product. Cover the bowl with the dough with a towel and place in a warm place to rise.
The finished dough should increase in volume several times. Place it on the work surface and knead it with your hands. If the dough is sticky, grease your hands and board with vegetable oil or sprinkle with flour. Form it into a long, plump sausage and cut it into small pieces. Adjust the length and width yourself, depending on the desired size of the finished pies. Do not forget that the products in the frying pan will increase several times!
Using a rolling pin, roll each piece of dough into a flat cake.
It's time for the filling. You can use absolutely any jam you like or even thick jam. Place about a teaspoon of filling in the center of each piece. Do not overdo it, otherwise during frying the jam will begin to flow out and burn.
Pinch the edges of the pies well to form a dumpling. Then give it a more even shape.
Heat up the frying pan with vegetable oil. Ideally, the pies should be deep-fried, but not everyone has this opportunity. Therefore, pour in as much oil as you think is necessary, adding more if necessary. Place the pieces in hot oil, seam side down.
Fry on both sides over medium heat until nicely golden brown. One batch takes about 4-5 minutes to cook. Place the finished pies on a paper towel to remove excess fat.
Fried pies with jam from yeast dough are ready. Let them cool slightly and serve as a dessert, with a cup of aromatic tea. It turned out very tasty, bon appetit!
Note to the owner:
- If you prefer to use dry yeast, you will need three times less of it - 10 g.
- If you want the pies to remain crispy, store them in a dry place, covered with a towel. But if you put it in a saucepan and cover it with a lid, after a few hours the products will become soft.
- Hardened pies can be given a second life. Place them in the microwave, place a glass of water next to them and heat them for 30 seconds. During this time, the pies will become soft and tasty again.
Pies filled with jam can be made from rich yeast dough or unleavened yeast-free dough made with whey. If desired, these pies can be deep-fried in oil or baked in the oven. Jam is the most common and simple filling for such a dessert. Its consistency makes it easy to mold and fry pies without fear of their contents spilling out. Jam can be made from any fruit or berries - apple, pear, apricot, plum, strawberry, cranberry. The main condition is that it is thick, like a paste, and does not leak out during the heat treatment of the product.
Whey pies recipe
I suggest using yeast-free dough on whey with the addition of soda. This type of baking dough is often chosen by those who are contraindicated from consuming yeast for health reasons. Pies without yeast turn out soft and airy, but it is not recommended to leave them on the second day, since the dough made with whey and soda quickly becomes stale. Although, to give pleasant softness, the product can be slightly heated in the microwave.
Ingredients:
Recipe Information
- Cuisine:Russian
- Type of dish: pies
- Cooking method: frying
- Servings: 25 pieces
- 1 hour
- jam – 100 ml
- serum – 200 ml
- granulated sugar – 150 g
- soda – 0.5 tsp.
- salt – 0.5 tsp.
- vegetable oil – 5 tbsp. l.
- flour – 700-800 g.
Cooking method
Pour granulated sugar, soda and salt into the bowl for kneading the dough. If desired, you can add vanilla sugar or extract for flavor.
The whey for the dough should be heated to 30 degrees. It needs to be poured into the bowl and mixed with its contents. The sugar should completely dissolve. If the whey is not acidic, then you will need to pour in 1 tbsp. l. table vinegar or lemon juice.
Instead of whey, you can use yogurt, kefir, or sour cream diluted with water. Excellent dough comes out with beer.
Then you need to gradually add sifted premium or first grade wheat flour. After adding the next portion, you should thoroughly knead the dough with the whey each time so that no lumps remain. Using a bread machine when kneading dough is very helpful.
Along with the flour, you need to add any refined vegetable oil. It will make the dough less sticky and more pliable and elastic. You can knead first with a whisk or spatula. The thickened dough should be brought to the desired consistency with your hands. It should work soft, rather sticky, but easy to separate from the sides and bottom of the bowl. Cover the finished dough with a towel and leave to rest for 15 minutes. During this time, the gluten contained in the flour will swell well, as a result the dough will become fluffier and more porous. In addition, when the dough is allowed to stand, the liquid in it is evenly distributed, due to which it acquires elasticity and becomes obedient when sculpted.
Then your hands and work surface should be greased with vegetable oil. The dough should be divided into portions the size of an average chicken egg. You should get about 25 lumps.
Each portion must be flattened with your hands, giving the shape of a circle with a diameter of 10 cm. Make sure that the dough is not very thin, otherwise it will tear at the filling site. Place 1 spoon of jam in the center.
If there is no jam, replace it with thick jam. If the jam is liquid, it needs to be thickened with potato starch. For 100 g of jam, add 1 tablespoon of starch, mix everything together, and bring to a boil. When heated, the jam and starch will thicken.
To get rid of the syrup that is inevitably contained in the jam, you can strain it using a colander or sieve.
Then you need to tightly seal the edges of the dough, forming a pie and place it on a greased surface with the seam down.
When all the pies are ready, you can start deep-frying or frying in a frying pan with plenty of vegetable oil. The oil should cover the pies about halfway. Choose a fairly deep frying pan. First, place the pies in the heated fat, seam side down. You should not place them too close to each other, otherwise they will stick together. As soon as they are browned, turn them over and fry on the other side until golden brown. There is no need to cover with a lid; the pies will cook just fine without it. The fire should be slightly less than medium. If you make a large flame, the products will brown very quickly on the outside, but the inside of the dough may remain raw and sticky.
Place the finished whey pies with jam on a paper napkin to remove excess oil. Now all that remains is to prepare the tea and serve the delicacy to the table!
Note
- Pies from this dough can be made both sweet and savory. If you are planning to make a snack version, do not put sugar in the dough, add a pinch of salt. The filling may be different. Liver pate will do; grated cheese mixed with chopped green onions; chopped boiled egg with rice; crushed boiled potatoes or pea puree combined with fried onions.
- The sweet version of pies can be made not only with jam. A very tasty filling is made from cottage cheese, to which sugar, raw egg yolk and raisins have been added.
- Be sure to sift the flour well before working. If you see that there are a lot of sticky lumps left at the bottom of the sieve, this means that the flour has a high level of moisture, which can negatively affect the quality of the dough.
Kefir dough pies
Kefir is an excellent base for airy yeast-free dough. It is important that the fermented milk product is of good quality. If it is stale and acidic, the finished dough will taste sour. As in the previous recipe, to give the dough a porous structure, we add soda rather than yeast. There is no need to extinguish it with vinegar or lemon juice; this function will be taken over by the lactic acid contained in kefir. You can replace kefir with whey.
Ingredients:
- thick apricot jam or jam – 250 ml
- kefir/yogurt – 0.5 l
- egg – 1 pc.
- sugar – 1 tbsp. l.
- salt – ½ tsp.
- baking soda – 1 tsp.
- flour - 3 glasses of 200 ml (not too full)
- vegetable oil for frying – 1 cup.
Cooking method
- Pour kefir into a bowl, add soda, sugar and salt. Mix everything. The soda should enter into a chemical reaction with kefir, foam will appear on it, and it will increase in volume.
- Next, add the egg to the bowl and mix with a fork or spoon.
- Now you need to add flour to the remaining ingredients in small portions. When only 2 cups of flour are added, the dough is still quite liquid and can be mixed with a spoon. Add a third glass of flour and begin to knead the mixture with your hands. The dough comes out semi-thick, thicker than for pancakes, but much softer and thinner than if it were made with yeast. It sticks a little to your hands and doesn’t hold its shape quite well, but you shouldn’t be overzealous with adding flour, otherwise the finished product will be tough.
- Before you start forming the pies, grease your palms with vegetable oil to prevent the dough from sticking. From a large piece of dough, pinch off a small lump (the size of a medium-sized apple), flatten it with your hands, giving it a flat round shape, about 1 cm thick. This dough should not be rolled out, it will spread on the table.
- Place 1 tbsp in the center of the cake. l. jam. Lift the edges of the dough on both sides and pinch with your fingers, forming a secure seam. There should be no holes in it so that the filling does not leak out and does not burn in the pan. Flatten the pie slightly, giving it a flat boat shape.
- Pour 1 cm thick oil into a deep frying pan and heat it. Place the pies in the pan, seam side down and 1 cm apart. Reduce heat to low, but not too low. Fry the pies with apricot jam until golden brown on both sides.
- During frying, the amount of oil in the pan will decrease and you will have to add it.
- Serve the product warm, it tastes better.
Jam can be replaced with fresh cherries or sweet cherries, previously prepared. Take 350-400 g of berries, separate from the seeds. Pour 1 cup of sugar over the peeled berries and leave to stand for 1 hour. During this time, juice will be released from the berries, which needs to be strained. Use the strained berries to fill pies. They can be sprinkled with additional sugar. If you use freshly picked berries immediately, without separating the syrup, the filling may leak during frying, the seam of the pie will split and the filling will burn.
Snack pies made from beer dough
I offer a version of salty yeast-free snack pies that can be served with first courses, salads and as an independent snack. We will knead the dough using beer, which perfectly replaces yeast and does not require loosening with soda. The filling can be prepared from meat (liver pate), lightly salted cheese, potatoes, fried cabbage. In my version, the filling will be prepared from simple available products - green onions, rice, eggs.
This is my universal dough recipe. If you like sweet fried pies, knead the same dough, only eliminating the salt and adding 2-3 tbsp. l. Sahara. The filling in this case will not be salty, but sweet, for example jam.
Ingredients for 12 servings:
- flour – 0.5 kg
- light beer, filtered – 1 tbsp. (200 ml)
- salt – 1 tsp. (0.5 for dough and 0.5 for filling)
- eggs – 5 pcs. (2 for dough and 3 for filling)
- vegetable oil – 2 tbsp. l. into the dough and 1 glass for frying
- boiled round or long rice – 300 g
- green onion – 1 bunch, 50 g
- butter – 1 tbsp. l.
- ground black pepper - a pinch.
Cooking method
- Mix eggs with vegetable oil, 0.5 tsp. salt, beat. Add beer, stir.
- Gradually add flour to the dough and knead a fairly dense dough. Leave it to rest for 20 minutes.
- Meanwhile, prepare the filling: boil the rice and eggs. Chop the onion and eggs quite finely and mix them with rice. Melt the butter and add to the filling. Now all that remains is to add a pinch of salt and a little ground black pepper to the filling for taste and aroma. The filling is ready.
- Divide the dough into 12 parts (a little more is possible, then the pies will turn out miniature). Roll out each part into a flat cake, inside which place 1.5 tbsp. l. fillings. Shape the pies into an oval boat shape or round and flat like a tablet.
- The last stage is frying the pies in hot vegetable oil on both sides until golden brown.
As you can see, yeast-free dough made with whey, kefir or beer turns out amazing, and pies made from it fried in a frying pan, with jam or other filling, cook quickly and simply melt in your mouth. From such dough it is easy to prepare both a sweet and savory product, which can be eaten as a snack with other dishes instead of bread. All you have to do is decide which type of dough and filling to choose.
Calories: Not specified
Cooking time: Not specified
The housewife doesn’t always have time to work with dough to bake lush, delicious pies for dinner. But everyone wants to enjoy such deliciousness, so what to do in this case? The answer is obvious: bake pies, but according to a simpler recipe, for example this one!
Indeed, what could be simpler - mix the ingredients and in half an hour you can already form the products, and then simply fry them in a frying pan. The dough consists of several ingredients and does not contain baked goods (eggs, milk, butter), which allows you to prepare such pies even during fasting. It is absolutely not necessary to knead by hand; if you have a food processor or bread machine at home, you can use them. Check out this one too.
The filling for such pies can be any jam or fruit jam, as well as simply sliced apples, pears, pitted cherries or plums. For frying, it is better to use deodorized oil so that the pies with jam fried in a frying pan, the recipe with photos of which you can see below, do not have an unpleasant pungent odor.
Ingredients:
- premium wheat flour – 3.5-4 cups,
- water (warm) – 1.5 tbsp.,
- sugar – 2-3 tbsp.,
- yeast (dry) – 9 g.,
- sunflower oil (for dough) – 2-3 tbsp.,
- fine sea salt – 0.5 tsp,
- jam (for filling),
- sunflower oil (for frying).
Recipe with photos step by step:
First, dilute active yeast and sugar in a glass of warm water. You need to wait until the reaction begins (3-5 minutes) and add sifted flour (about 1 cup). After mixing, leave the mixture for 15 minutes, somewhere warm to enhance the fermentation process.
Next, pour in the rest of the water, add flour, butter and knead a fairly soft dough.
Let it sit for another 15-20 minutes in a warm place and begin to form the pies.
Knead the risen dough and cut into pieces.
Sprinkle the board with a little flour and make flat cakes with your hands.
Place a teaspoon of jam on each flatbread.
We pinch the edges of the pies. I'm sure you'll like these too.
Place the products in a hot frying pan with oil and cook them until golden brown on each side over medium heat, so that the dough has time to bake, but does not burn.
We take the pies out onto a napkin to remove unnecessary fat, and as soon as they have cooled, serve for tea.
Enjoy your tea!