Recipe: Clay Dough Yeast Pie step by step with pictures | Handy.Recipes

Clay Dough Yeast Pie

Cooked cake with semolina yeast dough

Time to cook: 90 minutes

Total Servings: 10

Nutritional Value

I love pies, and yeast pies even more. I would like to make fish and rice pie. But not with a simple pastry, but with a "the secret" - ♪ yeast dough with semolina ♪. Pies based on such a dough turn out airy, soft and delicious. You can change the filling and get delicious pies, pies, rolls and much, much more.

Author of the recipe

Ingredients for yeast semolina pie:

The Pancake Maker

  • Water - 200 ml
  • semolina - 200 g
  • Yeast (dry) - 7 g
  • Sugar - 1 teaspoon


  • Wheat flour / Flour (+ 1/2 glass for the house (220 ml cup)) - 1 glass
  • Cream of Wheat - 1 glass
  • Chicken egg - 2 pcs
  • Sour cream - 100 ml
  • Salt - 1 teaspoon
  • Sugar - 4 teaspoon


  • Canned fish (250 g) - 1 jar.
  • Rice (Mistral Jasmine) - 100 g
  • Onions - 1 pc
  • Carrots - 1 pc
  • Milk (for glazing) - 2 tablespoon

How to cook semolina yeast pie step by step with photos

The stew. Mix sugar, yeast and semolina.

Add warm water. You should get a liquid mass with grains.

Cover and let it let it double in size - it took me about 15 minutes.

Continue with making the dough. Add eggs and sour cream to the stew and mix well. Then add salt, sugar, 1 glass of semolina and 1 glass of flour. I had a 220 ml glass. Stir thoroughly. The dough is sticky. That's normal. Cover a table with flour (1/ 4 cups at first), put the dough and knead to a smooth dough. If necessary, add more flour, but not more than 1/2 glass The dough stays a little sticky inside.

Form dough into a ball, place in a bowl and cover with ѕacchet. Let it rise 1.5 to 2 times - it took me about 30 minutes. "It's growing by leaps and bounds :)))"

While the dough "grows", Let's make the stuffing. Let's take rice - I have Mistral Jasmine - and boil it till it's ready with a little salt.

Roast onions and carrots. Open canned fish, mash it with a fork and add onion and carrots.

Add rice to the filling - it's ready. During this time our dough is ready.

Re-stretch the dough out a bit, and start shaping the pie.

Grease the baking dish a little with oil. We divide the dough into 2 parts in the ratio of 2/3 and 1/3. From most of it we make the base and the sides. The dough is soft enough, so I just stretch it gently with my hands so as not to tear it.

Then we put the filling.

Close edges with a floured board.

From the remaining smaller portion, shape the top of the pie. You can simply shape it, but make sure you pierce it with a sharp knife all around its diameter. I wanted to make a braid. We roll out our dough, then use this knife to cut off the strips and place them on top of the filling.

Sprinkle the cake with milk, sprinkle it with sesame seeds as desired and send it to a preheated oven at 180 degrees for 25-30 minutes. The time may vary slightly depending on the shape and your oven.

Take the cake out and let it cool down in the mold for a while.

Nutritional Value:

Whole Dish:
172811.4 Calories
2436.8 g
16530.6 g
3162.7 g
Per Serving:
17281.1 Calories
243.7 g
1653.1 g
316.3 g
206.3 Calories
2.9 g
19.7 g
3.8 g

Salt, Flour, Wheat Flour, Sugar, Onions, Rice, Carrots, Milk, Cream, Fish, Yeast, Baking, Flavourful, Fluffy, Cake, Cakes, Canned Fish, Dough, Bakery

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