Recipe: Pan fried cheese pies step by step with pictures | Handy.Recipes

Pan fried cheese pies

Cooked Cheese Pies in a Pan

Time to cook: 180 minutes

Total Servings: 6

Nutritional Value

Today I come to you with a recipe for very simple and delicious pies. The dough is yeasty, versatile, and can be made both in a pan and in the oven. I made this as an example. It's egg- and butter-free. And you can choose any kind of filling you like. It doesn't need to be kneaded for a long time, it only takes 1.5 hours for a 2 time approach. We liked these pies very much, I'll come back to this recipe again and again. My favorite way to heat these pies is in a frying pan with butter. They look like they're about to be cooked.

Author of the recipe

Ingredients for griddle cheese pies:


  • Milk - 750 ml
  • Yeast (dry) - 10 g
  • Sugar - 3 tablespoon
  • Salt - 2 teaspoon
  • Vegetable oil - 3 tablespoon
  • Wheat flour / Flour (950 g.) - 900 g


  • Soft cheese (Or any other stuffing.) - 1 kg
  • Chicken egg - 1 pc

How to cook cheese pies in a pan step by step with photos

Be sure to sift the flour. I divide it up roughly in half. I add sugar, salt and yeast to one part. I mix it all well.

I add WARM milk to the flour, sugar, yeast and salt, and start kneading the dough. When everything is well kneaded, in 2-3 passes I add the second half of the flour. In the recipe I gave 900-950 grams. Flour varies from person to person. Some people need more, some need less. Don't rush to add it all at once. Leave 50-70 grams.

I put in the butter and knead the dough. After adding it, the dough becomes more elastic and pliable, and then you can conclude whether you need more flour or not. It is very important not to clog the dough with flour.

The dough should become soft, homogeneous, elastic and a little sippy in your hands. I transfer it to a container greased with vegetable oil and put in a warm place for an hour. The dough should grow and increase twice.

Meanwhile I prepare the filling. I have a kilo of cheese, 4 kinds in equal proportions and one egg. You can have any kind of filling you want. It can be potatoes with cheese, greens, eggs, cabbage, minced meat or sweet stuffing. In general, depending on availability and preference.

Whisk the egg and mix everything well. Stuffing is ready!!!

Knead the dough when it has risen. If it is sticky on your hands, grease them with vegetable oil. And again I put it in a warm place for 30 minutes.

For convenience, I divided the filling into 6 equal parts, using a kitchen scale. And formed into balls. I also divided the dough into 6 equal parts, rounded it, and covered it with clingfilm to prevent it from getting too light.

I roll out each piece of dough about 22-25 cm in diameter. Put a ball of stuffing in the center and assemble like khinkali. Lightly flatten with my hands and then roll out to my desired diameter with a rolling pin. I base it on the size of my pan. You can roll out a little more. The dough will be thinner, I think it will only taste better. But be careful not to tear the dough or let the filling come out.

That's what I did with all 6 slices. I shaped all the pies first, put them on a plate with a little flour on it, and then baked them.

I fried them in butter, but they could also be fried in oil. For 5 minutes on each side under a lid. After flipping the dumplings over, brush the browned side with melted butter.

And also after frying all sides, also brush with melted butter. These are the ruddy beauties we get.

Just to give you an example, I baked 3 of them in the oven. Maybe for some reason you don't eat fried food and you may be interested in the results. I baked them on parchment greased with butter in a preheated oven up to 170 degrees for about 15 minutes. But it's better to be guided by a ruddy, golden crust. I didn't brush the top with any oil but you can do it with eggs or milk.

And at the end each one was also well coated with butter while they were still hot. It smelled so good... I can't tell you how it smelled.

Here's each of the slices. The dough in the pan rose nicely, baked evenly and crisped up. It's very soft and tender.

As you can see, in the oven the dough is fluffier, more airy, also very soft and tender.

I can't tell you which one we liked better. They are both, honestly, very tasty. The dough is all well baked, soft, with lots of filling. If you want it to stretch, put more mozzarella or suluguni. My favorite way to heat these pies is in a pan with butter. They look like they're about to be cooked. I hope you find this recipe helpful.

Nutritional Value:

Whole Dish:
6123.9 Calories
165.3 g
251.7 g
807.1 g
Per Serving:
1020.7 Calories
27.6 g
42 g
134.5 g
214.9 Calories
5.8 g
8.8 g
28.3 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Eggs, Tender, Creamy, Cheese, Yeast, Baking, Soft Cheese, Pastry, Tarts

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