How to make dough from kefir. Recipe for yeast pies with kefir

Prepare the kefir dough and surprise your family and gourmet friends with your skill. Proven recipes for baked goods, whites, fried pies with various fillings. Valuable recommendations for kneading.

Yeast dough has always been a friend for me, because I love working with it, I love baking with it, and I love eating different delicacies. I am not too keen on kefir dough, since it is not as porous and tasty as I would like. The only advantage is the absence of yeast, the dangers of which are increasingly written about in health magazines.
When I found a recipe for making kefir dough, the author of which stated that its texture was very difficult to distinguish from yeast dough, it was not surprising that I immediately wanted to make it. What can you do here if I'm so curious =)

Today I can recommend this dough for frying (for example, pies or donuts). I was pleased with the end result. The dough really clearly resembles yeast dough, which I really liked. And all thanks to the unusual method of preparing it, which we’ll talk about next.
To prepare an unusual kefir dough, you need the following products:

pinch of salt (2/3 tsp)

1 tbsp. Sahara

2 tbsp. odorless sunflower oil

2/3 tsp. baking soda (do not add it to the dough during kneading!)

Pour kefir into a container and add sugar.


Add salt to taste. If you are preparing baked goods with a sweet filling, then add less salt; if it is salty, then add a little more.

Add odorless vegetable oil.

Gradually adding flour,
we knead a very soft dough, which is difficult, but could be worked. The softer the dough, the more holes there will be in it, so you shouldn’t overdo it with flour.

Separately pour a portion of soda.

Add flour and roll out the dough to 1 cm thick.

Sprinkle the dough with a third of the baking soda that we have for this portion of dough.
First fold the dough like this:

then like this.

Next, fold the dough crosswise

once again.

It turned out to be a bundle,

which we roll out again to a thickness of 1 cm, sprinkle with another third of the soda and roll into a bundle, as we did the first time.
Next, we repeat the steps: roll out the dough into a layer, sprinkle with the remaining soda, and roll it into a bundle.

Now we cover this bundle and leave it for 30 minutes to rise.

After this time, the dough can be cooked, but you do not need to knead it too much so that the bubbles do not disappear. The less manipulation, the more porous the dough from this dough will be.

This time I made pies with potatoes as a test, but next time I’ll try to make donuts in powdered sugar, which my son really loves.

Pie recipes - ideal products for the whole family

In some health magazines there are notes about the dangers of yeast. I decided that everything should be in moderation, and reduced the amount of such baked goods. I found this recipe completely by accident. The author assured that the dough came out incredibly tender, as if it had been kneaded with dough. I was pleasantly surprised by the result. It is great for pies, donuts, and other fried products.

Ingredients:

sugar (sand), 1 tbsp;

vegetable oil (refined), 2 tbsp;

regular soda (preferably from bags), 2/3 tsp;

a pinch of salt (2/3 tsp).

A short version of the step-by-step recipe:

Mix biokefir with sugar in a deep container. Heat the liquid, just a little, it should not curdle.

Add a little salt to the mixture, starting from the filling. If I plan to fry sweet products, I add less spice and increase the amount of sugar.

Pour in vegetable oil, preferably refined.

Be sure to sift the flour and add gradually so as not to overdo it. Its quantity can be up to 2.5 glasses, based on the quality of the products and the consistency of the milk components.

Knead the butter dough thoroughly. It should turn out to be very plastic and pliable. The more tender you are, the more holes you will get.

Measure out the baking soda, but place it separately in the bowl, dividing it into three parts.

Dust the board with flour and roll out the dough to 1 cm thick.

Sprinkle the layer evenly with soda.

Twist one end.

After the second with an overlap.

Fold across.

A neat envelope should come out.

Roll out the resulting bundle to a thickness of approximately 1 cm, sprinkle with soda again.

Roll out the envelope again, sprinkle with baking powder, and fold. Cover with film and wait half an hour.

Form pies using any filling: potatoes, cabbage, minced boiled meat, apple jam.

Fry the semi-finished products in a frying pan without heating it too much. Make sure that the products do not burn, that the inside has time to bake, and that the filling has warmed up well.

Original dough recipes for all occasions

Pie dough is the perfect dessert for tea!

I often make a pie with fruits or berries: cherries, plums, apples, melon, pears. Sometimes I make yeast-free dough with candied fruits, dried fruits, poppy seeds, and pieces of dark chocolate. The texture of the dessert is unusually fluffy, and each piece captivates with its aroma and rosyness.

Ingredients:

sugar, 0.5 cup;

vanillin, at the end of the knife;

salt, to taste.

Preparing the pie dough:

Combine eggs with salt, add sugar, beat with a mixer.

Mix softened butter with biokefir, add to the egg mixture, beat well.

Put semolina.

Add flour in portions.

Knead the dough. It will turn out moderately thick, but in the oven the semolina will take away excess moisture.

Let it sit for up to 10 minutes. Distribute over the prepared pan, decorate the top with fruits and candied fruits, and bake in the oven.

Belyash dough recipe - a hearty snack dish

When deep-fried, the flatbreads instantly expand and fascinate with their tender, soft, rosy sides. Don't worry, the dish won't become rubbery after frying.

Ingredients:

yeast granules, 14 g;

sugar, 50 g;

salt, ¼ tsp.

Preparation of dough for whites:

Remove the fermented milk product from the refrigerator an hour before mixing so that it warms up at room temperature.

Mix with egg, salt, leaving 100 g to activate the yeast.

Half a cup of liquid (milk, water), heat slightly, stir with yeast, wait for the bulbs to appear.

Stir flour with sugar, carefully combine all ingredients, knead the bun.

Leave for 1-1.5 hours to rise, depending on the quality of the yeast and the ambient temperature. The batch is ready for preparing whites, for frying pies with cabbage!

Puff pastry - the secret of exquisite baking

And you come across a bad product, regardless of the promotion? To prepare puff pastries or napoleons, I suggest using an excellent recipe!

Ingredients:

Preparation of dough without yeast:

Warm the biokefir a little, add the egg and beat thoroughly.

Stir the flour with salt, you can add a pinch of sugar. Gradually add to the kefir mixture and knead into a lump.

Roll out thinly, dusting the board with flour.

Place the melted butter in an even layer on the layer (all 200 g).

Fold it into an envelope and roll it out again. And repeat this several times. Place it on the refrigerator shelf periodically.

Butter (250 g) can be mixed with flour (80 g), formed into a sausage, and added to the dough in the same way.

I make puff pastries with sweet filling, ham, cheese, cottage cheese, jam.

Dough without eggs

A dough ball is perfect for making various products (sweet or savory). Thanks to vegetable oil, it holds its shape well, although it is made without eggs.

Ingredients:

coarse salt, 1 tsp;

vegetable oil, 5-6 tbsp;

soda, pinch.

Preparation:

Be sure to warm the biokefir to at least room temperature.

Pour in vegetable oil and salt.

Mix flour with soda, knead into a bun. Set it aside for 30 minutes to ripen. Form and fry until golden brown. If the treat is a little raw, put it in the oven.

Homemade Italian recipe

Pizza dough is usually made with water and olive oil. If you like a fluffy, loose base, then it is permissible to use a fermented milk product.

Ingredients:

salt, ½ tsp. ;

a little soda;

sugar, 1 tsp. ;

Preparing unleavened dough:

Heat the fermented milk liquid (to room temperature), beat the eggs until foamy. Connect the components.

Add sugar to the mixture and mix thoroughly.

Combine flour with soda, add a little into the kefir-egg mixture. Knead the lump thoroughly and place it in a warm place, covering it with film.

Prepare the filling along with the sauce. Carefully form the bun into a flat circle, lay out all the ingredients, place in the oven, remembering to preheat to 180 degrees. Bake for about 30 minutes.

After hundreds of experiments, I am more scrupulous in choosing a fermented milk drink for kneading dough.

Types of kefir	Fat percentage	In which test is it used?	Calorie content	Features of kefir
Low fat	1	For pizza Custard Yeast	40	Gives the dough softness and airiness
Medium fat	2,5	Baking Yeast Puff Without Eggs For Pie Shortbread	53	The dough comes out smaller and denser. It is advisable not to add a lot of fat.
Fatty	3,2	Shortbread For pie	56-59	The products crumble It is advisable to cool the dough before baking
Fruity fat	2,5	For pancakes, sweet pies Shortbread	78	The product may crumble slightly The dough takes on the aftertaste of fruits and berries The fruit filling should complement the fruit kefir
Fruity low-fat	1	For sweet pizza, pie, pancakes	60	The dough comes out soft, with a pleasant fruity taste. The filling should be combined with the taste of the dough.
Low fat	0%	For pizza Yeast	30	Gives the dough a soft, milky tint

Tender kefir dough: preparation features and successful recipes

As I knead the dough, I imagine airy and fragrant baked goods with golden sides. Every time I worry when I see dry, flat products on a baking sheet. Do you want your cheesecakes, cookies, and whites to always have the right texture? I have replenished my culinary treasury with a lot of simple, proven recipes, which I will gladly share. I will definitely tell you the secrets of the masters so that the kefir dough comes out soft and pliable.

How to knead quick dough correctly

I love making pies and various buns from yeast dough. However, a lot of time and effort is spent on kneading it. Due to my busy schedule, it’s not easy for me to devote 3-4 hours to raising the dough and proofing semi-finished products. I had to look for something to replace the yeast with, but still maintain the ideal texture of the products. A win-win option is regular medium-fat kefir. Together with baking powder or soda, it perfectly fluffs the dough and gives it an amazing flavor.

Types of dough prepared with kefir

Thanks to the fermented milk product, I can make a quick dough in 10 minutes, which is great for cheesecakes and fried pies. It will perfectly replace yogurt, matsoni, sour cream, mayonnaise, and in some cases milk. The main thing is to choose the appropriate fat content and thickness.

What kind of dough can be kneaded with biokefir?

Sand. Instead of mayonnaise or sour cream, add a little of your favorite ingredient. The cookies will be incredibly tasty, loose, moderately dry, and crumbly. The pies and cheesecake base will turn out great!

Baking. Great for all kinds of baked goods. I try not to overdo it with nuts, spices or candied fruits. Under the weight of the additives, the pies will not be able to rise.

Custard. I warm the liquid slightly in a water bath. Then I add some of the flour, beat in the eggs, and mix thoroughly. I bring it to the desired density on the board.

Yeast. Bread and rolls attract with their splendor, the crumb is easily compressed and instantly straightens. Yeast raises the product, and kefir ensures the appearance of carbon dioxide in the middle.

Puff pastry. Despite the complexity of the kneading, the preparation is simple. I will share a great recipe with all the details. You will appreciate the end result!

Of course, there are limitations to using the original product. I have come across many recipes for biscuit dough mixed with kefir. The cake comes out with a completely different texture: flatter, tiny, brittle. It is better to create it based on eggs, sugar and flour. Sometimes I add starch and baking powder. I don’t add milk, sour cream, or mayonnaise, otherwise the biscuit will turn into a large, hard, thin gingerbread. But the puff pastry turns out excellent!

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Kefir pies are “like fluff” - fluffy, soft, magically delicious!

Pies made with kefir and soda do not always turn out as soft, airy and fluffy as we would like.Sometimes they taste like soda, don’t bake well, or don’t rise and remain flat. So what is the secret of delicious kefir pies? To prepare the perfect pie dough, you need to know 3 tricks: what kind of kefir is better to take and what to add to it so that the dough does not tear when modeling, and also when to put soda.

The secrets of delicious kefir pies

• 1. 
     Under no circumstances use low-fat kefir, otherwise the pies will turn out flat and will not rise. Kefir should be of maximum fat content, it is advisable to mix it with sour cream - the dough will remain moist for a long time and will not dry out.
  1. 
     It is better to take not fresh kefir, but “old” one, almost expired - the older it is, the stronger it is, it contains a lot of lactic acid bacteria, and a large amount of acid guarantees an active reaction with soda. Combining with an acidic environment, soda forms millions of bubbles, which will raise the dough and bake, making the pies fluffy and airy.
  2. 
     To prevent the dough from tearing when modeling, you need to add vegetable oil directly to it. It contains linolenic acid, which literally “glues” flour cells together.
  1. 
     A very important point - how to make sure that the pies do not give off the taste of soda, and so that the soda quickly and effectively raises the dough? Baking soda is added to the dough to loosen it and is self-quenched with kefir. The main thing is to correctly introduce it into the dough. You shouldn’t add it directly to kefir, since all the carbon dioxide will end up in the air, but not in the dough. Add soda when the dough already contains half the flour. In this case, it will react with kefir and immediately begin to raise the flour.

Kefir dough for pies has a neutral taste, so it is suitable for both salty and sweet fillings. Having certain skills, working with it is not difficult, and the second or third time, sculpting will only take 5-10 minutes. The result is always excellent - the pies are airy, large and fluffy, and remain soft on the second day after cooking.

• 3.2% kefir250 ml
• 
  20% sour cream 2 tbsp. l.
• 
  yolk 1 pc.
• 
  salt 1 tsp.
• 
  sugar 1 tbsp. l.
• 
  flour 400 g
• 
  soda 0.5 tsp
• 
  sunflower oil in dough 1 tbsp. l
• 
  sunflower oil for frying 150 ml

Remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, and the yolk, previously shaken with a fork. Mix everything with a whisk.

Then add half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour

Dip your hands into vegetable oil and gather the sticky dough into a bun. Transfer it to a board sprinkled with flour and knead

Grease a bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). Cover the bowl with cling film and leave at room temperature for 15 minutes - during this time the soda will have time to react and the pies will not have an unpleasant aftertaste

Grease the work surface with a small amount of vegetable oil. Dip your hands into the oil and, squeezing the dough between your thumb and forefinger, form it into balls the size of a chicken egg. Yield 11 pieces.

We stretch the dough balls with our fingers, forming flat cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges a little thinner. (It is convenient to work on a silicone mat or on a board sprinkled with flour.)

Place the filling inside the cakes and form pies. We press them lightly so that the height is no more than 1 centimeter. The filling can be sweet or salty (I used potatoes with a dressing of fried onions and chopped green dill).

We heat refined vegetable oil for frying - you need to take enough of it so that it reaches the middle of the dough products (approximately 150-170 ml). Place the pies in the pan, seam side down.

Fry for approximately 3-4 minutes on each side until browned. It is better to take a frying pan with a thick bottom; it does not need to be covered with a lid; the heat should be moderate so that the pies do not burn, but are well baked.

Place the finished pies on their side in a plate with a paper towel to remove all excess fat.

Serve the dish warm or cold. Ruddy and fluffy kefir pies bake perfectly, very soft and tasty.

Today, few people deny themselves the pleasure of at least occasionally pampering themselves with baked goods. Let's talk about how to make the best kefir dough for a pie. Specifically, we will talk about yeast-free kefir dough with and without eggs.

Hard yeast-free dough made with kefir

Baking from such dough turns out rich, fluffy, aromatic and very tasty. And there is nothing complicated in preparing such a dough. And even a novice housewife will find it easy to surprise her household with her culinary skills. So, let's begin.

Solid

Ingredients:

• 0.3 l - 0.5 l kefir (you can add a little warm water);
• 4.5 cups wheat or coarse flour (be sure to sift it);
• 2-3 tbsp. spoons of granulated sugar;
• Tea soda or baking powder on the tip of a knife;
• 1 teaspoon salt;
• 4-5 tbsp. tablespoons vegetable or olive oil.

Pour half a glass of flour in advance, we will need it for kneading.

Preparation:

Pour kefir and some warm water into a bowl or cooking basin. Add tea soda or baking powder and stir thoroughly with a fork or pastry whisk. Then add sugar and salt to the finished mixture. Continue stirring until these ingredients dissolve. Next, slowly pour the sifted flour into the finished mixture, gently mixing the resulting dough with your hand. Finally, add the oil.

Pour the remaining half glass of flour onto a clean table and spread over the surface. Place the resulting dough on the flour and knead it on the table for literally 3-4 minutes. Our dough is ready. It should be soft and not stick to your hands. Let it sit for 20-25 minutes. Experienced housewives say - relax. And you can continue to bake your planned masterpieces.

Video recipe for kefir dough for pies:

Liquid

There is another type - this is a kefir-based batter for a pie. It is also called jellied dough. It is mixed using eggs.

This recipe will especially help you out when guests arrive unexpectedly. And your quick kefir pie will become a table decoration.

So, you will need:

Ingredients:

• 300-500 ml of kefir (can also be diluted a little with warm water);
• 1 cup wheat flour. You can also use oatmeal or buckwheat flour in this recipe. It must be sifted in advance;
• 2 eggs;
• A teaspoon of baking soda or baking powder. If you plan to bake a sweet cake, add a small pinch of vanillin for flavor;
• Melted butter;
• Mineral water (carbonated) 30-50 ml;
• A pinch of salt.

Preparation:

Mix all the ingredients, except flour, in a bowl and beat lightly with a pastry whisk until a light foam forms on the surface. Then, slowly add flour, continuing to knead the resulting mass. The prepared dough resembles sour cream. Let it rest for 15-20 minutes.

Grease the inside of the baking pan with vegetable oil and pour half of the dough into the pan. Carefully spread the filling on top. It can also be very diverse. And pour the second half of the dough on top. Bake in the oven at 190 degrees for about half an hour. After cooking, let the cake cool, remove from the pan onto a beautiful dish and serve.

Without exaggeration, I can say that this yeast dough recipe is universal, for all occasions! Suitable for buns and bagels, pies, both fried and baked. The dough is moderately sweet, so it harmonizes perfectly with sweet and salty fillings. In addition, the recipe is also economical, because the dough is kneaded without eggs. You only need a glass of kefir, yeast, vegetable oil, flour, salt and sugar.

I will tell you how to knead yeast dough, how much time to give it to rise, so that you get an excellent result regardless of what kind of yeast you use - dry or pressed. Delicious baking!

Total cooking time: 40 minutes / Yield: 20 pies

Ingredients

• kefir - 1 tbsp.
• dry yeast - 11 g
• sugar - 1 tbsp. l.
• salt - 1 tsp.
• refined oil - 100 ml
• wheat flour - 3 tbsp.

Preparation

I heat kefir to 30-35 degrees (1 tbsp = 250 ml). Add sugar and salt, add dry yeast, stir until well dispersed. Instead of dry yeast, you can use compressed yeast - you will need 20 g.



I add 2 tablespoons of flour, be sure to sift it. I stir with a whisk. I leave it in a warm place for 10 minutes to “wake up” the yeast. If you use fresh compressed yeast, then let the dough sit a little longer, about 20 minutes.



Then I pour in vegetable oil - at room temperature, if necessary, you can slightly warm it up to 30-35 degrees.



Gradually add the remaining flour, sifting it through a sieve. I stir first with a whisk or spoon to get rid of lumps.



As soon as all the flour has been added, I knead the dough with my hands. It should turn out soft, not clogged, a little sticky to your hands.



I cover the bowl with the dough with a towel and leave it in a warm place, without drafts, for 30 minutes - during this time the kefir-based yeast dough will have time to rise and at least double in size. If you use fresh rather than dry yeast, the rising time should be increased to 50-60 minutes.



That's all - we have an excellent kefir-based yeast dough for pies, very soft and pleasant to work with.



All that remains is to form the pies with the filling, then let them rise for 20-30 minutes while the oven is heating up, brush with yolk and bake. The dough is baked quickly, in about 20 minutes at 180 degrees. Bon appetit and always excellent baking!

On a note. Important!

The recipe uses a large amount of yeast, which will be able to rise the buttery dough and make it porous. You can reduce the amount of yeast to 5-7 g if you are using fast-acting yeast or too active (that is, you have worked with it before and probably know that it easily and quickly rises any dough from simple yeast to butter). If in doubt, add 2 tsp. (11 g) as directed in the recipe.

The dough should turn out different from a regular pie dough. It will be plump and fluffy, greasy to the touch, very, very soft, and not sticky to your hands at all. The smell of yeast will initially be present, but during baking a light yeast aroma should remain, weakly expressed.

Every housewife has her own recipe for pies in her arsenal, because quite often relatives and friends demand to please them with delicious pastries. And today we offer you a couple more recipes from which you can learn how to easily and quickly prepare dough for kefir pies.

If you use a kefir dough recipe to make pies, the result will be an incredibly tasty pastry with an unforgettable aroma. Moreover, using this dairy product it will be possible to prepare both yeast-free and yeast dough.

When your family asks you to please them with pies, and you don’t have enough time and ingredients, use the suggested recipe and prepare the dough with kefir. It is suitable for both fried pies and baking in the oven. Baking with kefir always turns out golden brown and tender. In addition, the products look very appetizing.

Among homemade baked goods lovers, kefir dough is becoming increasingly popular. It is easier to prepare than yeast, and there is no need to wait several hours until it “fits.” Once you combine the ingredients, you can get started right away.

A few secrets to a successful test

To start preparing the base, you should know a few secrets to successful baking:

• It is recommended to use premium flour for preparing homemade baked goods. Then the products will turn out lush and tasty.
• Before adding flour to the rest of the ingredients, it is better to sift it through a sieve. This procedure will allow you to get the most airy dough.
• In the absence of good quality flour, you can add a little starch to what you have before combining it with other ingredients.
• To prepare fried or oven-baked pies, kefir must be heated to room temperature. It is not recommended to use this dairy product straight from the refrigerator.
• You can replace kefir with sour milk. It is advisable that it is not purchased.
• There is no need to quench the baking soda for these recipes.

Cooking options

There are quite a lot of recipes on how to make dough for kefir pies. However, the “standard” set that forms the basis is always the same. This:

• Kefir;
• Flour;
• Table soda.

Recipe No. 1 - without yeast

According to this recipe, in addition to the main products, you will also need eggs and vegetable oil. So, you should prepare:

• 0.5 l of kefir;
• 0.5 kg flour;
• 1 egg;
• 1 tsp. soda;
• 1.5 tsp. salt;
• 2 tbsp. l. vegetable oil.

The step-by-step process of preparing kefir dough is as follows:

Now you can start forming the cakes, filling them and baking them in the oven or frying.

Kefir dough is unique in that you can use both sweet foods (fruits, jam) and salty ones as a filling.

Products with stewed cabbage inside or liver are especially tasty.

Recipe No. 2 – with yeast

Using this recipe, you will get kefir-based yeast dough for pies in the oven. Household members will be delighted with the aromatic pastries prepared according to this recipe. The ingredients you need to take are:

• 300 ml fat kefir;
• 0.5-0.6 kg flour;
• 2 tsp. dry yeast (or 50 grams raw);
• 1.5 tbsp. l. Sahara;
• 1.5 tsp. salt;
• 100 ml. milk;
• 2 eggs;
• 3 tbsp. l. vegetable oil.

The preparation process will take a few minutes, but the result will definitely exceed expectations. To make yeast dough, you must first slightly warm the milk. Then add sugar to it and mix thoroughly until completely dissolved. After which you can add yeast by mixing it with milk. Then cover the container with the resulting mixture with a clean towel and place it in a warm place for 10-15 minutes. This will be the base (dough).

At the same time, you need to mix kefir with vegetable oil. Be sure to make sure it is not cold. Beat the eggs into the resulting mixture, add salt and mix everything well. Then pour the dough into the egg-milk mixture and, having mixed the ingredients, begin to add flour. After kneading is completed, the mass must be lowered back into the container and covered with a towel.

Just like the dough, the finished yeast dough should be kept in a warm place for about 15 minutes, but more is possible.

After this time, the finished mass can be taken out and prepared to form pies.

How to bake pies?

After the kefir dough (yeast or non-yeast) for pies is ready, it should be divided into 2-3 parts. This is necessary to make it more convenient to deal with it. From each part you need to form a cake, inside which you put the filling. As previously mentioned, you can use both sweet and salty (meat) foods as fillings.

As a filling for kefir pies, you can use: finely chopped fresh apples, pears, jam, mashed potatoes with or without mushrooms, minced meat, rice with egg, liver with fried onions, stewed cabbage. In this case, the last option is most appropriate for this type of product. They can not only be baked in the oven, but also fried in a frying pan.

After wrapping the edges, the products should be placed on a baking sheet greased with vegetable oil. If you prepared yeast dough for your products, then it is advisable to set the baking sheet with a large number of pies aside for 10-15 minutes. During this period of time they will rise, after which they can be greased with an egg beaten until foamy and put in the oven.

To do this, it is better to preheat the oven temperature to 200 degrees, and after the products are placed in it, increase it to 220 degrees if desired. In this mode, baking in the oven usually lasts from 20 to 30 minutes, depending on the type and power of the oven.

In general, the dough for kefir pies is very easy to prepare. By spending very little time and a small amount of available ingredients, you will get a fragrant culinary masterpiece in the form of ruddy and fluffy pies.