Choux pastry for pies

The pies can be baked in the oven or fried in a pan. But for them it is always better to knead the dough with yeast, it rises well and is suitable for any filling.

Choux pastry is good because it is simply kneaded, quickly fits and the pies are airy and tender. The dough is brewed with boiling water and it does not take much time for proofing.

Fried pies on choux pastry turn out to be simply wonderful. Delicious, mouth-watering, fluffy and incredibly tender. Even in a frying pan, such pies are a real treat! And the filling can be chosen to taste so that the whole family can enjoy this yummy!

Ever imagine a pie dough without yeast, milk and eggs? There is a wonderful recipe for a lean dish, and now we will share it with you.

Very soft, tender pastry dough. We cook it in a custard way, without adding yeast, in water. The dough turns out to be soft, pleasant consistency and comfortable to work with. As a filling, you can use whatever your heart desires - both sweet and snack options.

If you like patties with a thin layer of dough and don't want to mess with yeast, then this recipe is for you. We will use a minimum of ingredients, the main of which is boiling water. Yes, yes - just boiling water.

When your family is asked to cook pies, and there is not enough time to knead real yeast dough, you can cook it according to the proposed recipe using the choux method and kefir. The dough is easy to knead, does not require time for proofing and is very convenient to work with. The pies are soft and do not stale for a long time. Any filling is suitable for them, only for sweet ones you need to add a little more sugar.

Ruddy homemade pies with filling are a weakness not only for children, but also for many adults. Thanks to a sufficient amount of dry yeast and brewing from such a dough, you can bake pies right away. It is convenient to work with, does not stick to the palms, does not bubble when baking, and the pies are soft and fluffy.