Dough without yeast helps a lot when you need to cook fried pies or pasties. This dough is less calorie, does not require time until it rises, and tastes good. We present options on how to make a yeast-free pastry for pies.

Sour cream recipe

Grocery list:

  • wheat flour - 0.4 kg;
  • water - 0.1 l;
  • low-fat sour cream - 80 g;
  • two eggs;
  • salt - 6 gr.

Cooking method

  1. Combine the salt and the sifted flour.
  2. Break eggs into another bowl, transfer sour cream to them and pour water. Mix everything and add to the flour.
  3. Using a spoon, knead soft dough without lumps.
  4. Make a bun out of it. Cover the bowl with the dough with foil.
  5. During this time, prepare the filling for the pies.
  6. Once it is ready, divide the lump of dough into two parts.
  7. Make 2 sausages from them, each of which is cut into small pieces.
  8. These pieces we roll into cakes. In their center we lay the filling.
  9. We stick the edges together with our hands.
  10. Now the pies are ready to be baked in the oven, or fried in a pan.

Kefir dough-free yeast dough

You will need:

  • a pinch of salt;
  • kefir - 0.35 l;
  • soda - 2 g;
  • white flour of the first grade - 0.5 kg;
  • sunflower oil - 150 ml;
  • two eggs.

How to make yeast-free kefir dough:

  1. In a deep dish, break two eggs. Shake them with a whisk until a thick mass.
  2. Add soda, salt to the eggs, pour the kefir, and pour the flour.
  3. Using a spoon, we form a homogeneous dough without lumps.
  4. Divide the soft bun into parts. Roll each of them into a thin cake, sprinkling flour on the countertop.
  5. Lay the cooked stuffing in them and fry in a pan with butter. Bon Appetit!

Pie dough without yeast in milk

The classic version of the test will come out very soft, crispy and will not prevent you from tasting the filling.

The composition of the recipe:

  • wheat flour of the first grade - 0.3 kg;
  • soda - 5 gr;
  • milk - 150 ml;
  • sunflower oil - 50 gr;
  • salt - 6 gr.

How to make dough in milk:

  1. Pour cold milk into a small saucepan and heat.
  2. Add 36 grams of vegetable oil to it, pour salt and soda.
  3. Mix the mass with a whisk and leave for 5 minutes.
  4. Pour the required amount of flour, gently knead the dough with a spoon so that no lumps appear.
  5. Sprinkle your hands with flour and roll a magnificent ball of dough.
  6. You can sculpt pies from it right away. After all, the test does not need to rise.
  7. Cut the gingerbread man into several slices and roll out the base for the pies from them.
  8. Once the filling is ready, immediately wrap it in the dough and send it to the oven or to the pan.

Simple fresh water

The yeast-free dough is ideal for pies with savory filling or for pizza. If there is no milk or kefir - make it on the water.

The main components:

  • one egg;
  • flour - 0.4 kg;
  • salt - 5 g;
  • water - 150 ml.

Step-by-step instruction:

  1. We warm clean water to 60 degrees.
  2. Pour it into a glass, pour in the same salt. Stir the liquid with a spoon until the salt is completely dissolved.
  3. We take a sieve and sift the flour through it into a spacious bowl.
  4. The flour will turn out with a slide. We form a depression in it and pour salted water into it.
  5. Knead the dough with a knife.
  6. Pour the raw egg and continue kneading.
  7. We got a soft lump of dough. Sprinkle a little flour on top and give half an hour to rest.
  8. Now you can start the process of cooking pies.

How to make a dough on beer?

This dough is a great alternative to the yeast version. Suitable for all types of sand. Especially delicious are the pies in the pan.

Recipe Components:

  • premium flour - 0.3 kg;
  • beer - 100 ml;
  • two raw chicken proteins;
  • margarine - 200 gr;
  • salt - 6 g;
  • one chicken egg;
  • soda - 2 gr.

Step by step cooking:

  1. Use weak light beer. Its taste will have a minimum effect on the test.
  2. Grind and process flour in a sieve.
  3. Remove the frozen piece of margarine from the refrigerator and wipe it on a coarse grater.
  4. Pour the resulting mass to flour.
  5. There you can break one egg if desired and pour salt with soda.
  6. Shake the proteins in a separate bowl and pour them into the dough with beer.
  7. Hands, sprinkled with flour, form the dough. If it turns out to be liquid, pour more flour.
  8. Roll the dough into a bun, cover with cling film.
  9. Close it in the freezer for one hour.

Dough for pies without yeast in butter

You will need:

  • soda - 12 gr;
  • portion of butter - 200 g;
  • salt - 5 g;
  • flour - 400 gr;
  • water - 100 gr.

How to make a yeast-free dough for pies in the oven:

  1. Pass the flour through a sieve.
  2. Soften the oil in the microwave or in a water bath.
  3. Pour soda into the flour and mix.
  4. If you plan to make sand with sweet filling, add another 25 grams of sugar. If the filling is with meat or cabbage, then granulated sugar is not needed.
  5. In the middle of the mass of flour, make a depression and lay in it soft butter, cut into pieces.
  6. Shred the butter with a knife and mix it with flour.
  7. Pour water into a bowl, pour salt.
  8. Pour salted liquid into the dough.
  9. Hands make the dough. You need to knead it until it stops sticking to your hands.
  10. Put the bun in the refrigerator for 20 minutes.
  11. After that, we will cut it into small pieces with a knife, and roll each of them into a thin layer.
  12. Put the filling in the center of the cake, spoon the edges of the dough and lay on a baking sheet.

Cottage cheese recipe

Curd dough is ideal for making sweet cakes, cheesecakes and rolls. Applicable for baby food.

Grocery list:

  • baking powder for dough - 15 gr;
  • one chicken egg;
  • salt - 5 g;
  • cottage cheese - 0.3 kg;
  • oil - 50 gr;
  • sugar - 50 gr;
  • wheat flour - 0.25 kg.

Step-by-step preparation:

  1. Remove oil from the refrigerator an hour before cooking. It should melt and become soft.
  2. Transfer pieces of oil to a bowl.
  3. Pour there a raw egg, pour the cottage cheese and shift the sugar.
  4. Mash the ingredients with a fork and mix them well. A homogeneous viscous mass should be obtained.
  5. Sift flour through a sieve twice. There should not be a single lump.
  6. Combine the flour and baking powder, pour them into the curd mass.
  7. Mash the mixture with your hands and make the dough. It should come out soft and light.
  8. Form a ball from it, cover with cling film and close in the refrigerator. Such a dough can be kept for a long time.
  9. Or immediately divide the gingerbread man into pieces, and mold the pies or sweet buns.

Puffless yeast dough

This recipe is more complicated than the others, but the result is worth it. From this test you can cook anything: pies, pasties, buns, puffs and much more. It is best in advance when you have a lot of time to make such a dough and put it in the refrigerator. And at the right time to get and prepare delicious pastries.

The composition of the recipe:

For the first test:

  • flour - 90 gr;
  • margarine - 200 gr;

For the second test:

  • lemon juice - 10 g;
  • flour - 260 gr;
  • salt - 3 g;
  • water;
  • one chicken egg.

How to make puff pastry:

  1. An hour before the start of the process, put the margarine in a warm place.
  2. To prepare the first dough, pour flour into a bowl and put a piece of margarine.
  3. We chop the products in a bowl with a knife.
  4. Keep the lumps of margarine and flour as small as possible.
  5. Using our hands, we form a ball from the tuberous mass. Leave aside for now.
  6. Pour flour No. 2 into another bowl.
  7. Pour lemon juice and add salt.
  8. Pour the egg into a glass cup.
  9. Fill it with 150 ml of water. The liquid should be at room temperature.
  10. Mix the egg and water with a spoon.
  11. Pour the resulting mixture into flour.
  12. Knead the dough first with a tablespoon, and then with hands sprinkled with flour.
  13. The lump of dough should not be hard.
  14. We roll it around the countertop in the shape of a rectangle.
  15. The layer should not be too thin.
  16. We put the first dough we forgot on it.
  17. The lump should be closer to one edge.
  18. We wrap the second dough in the first in the form of an envelope.
  19. First, close the edge that is closer. Then we wrap the side parts and, finally, the far edge.
  20. Sprinkle the resulting lump with a small amount of flour and put on a shelf in the refrigerator.
  21. Leave it open.
  22. After 30 minutes, we roll it out with a rolling pin, turn it off and close it again in the refrigerator.
  23. After another half hour, the dough will be ready.

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