Recipe: Pan fried pili patties with spicy filling step by step with pictures | Handy.Recipes

Pan fried pili patties with spicy filling

Cooked fried pili patties with spicy filling

Nutritional Value

"Pili" (stress in the second i) - small pirozhki that resemble chebureks, deep-fried. Stuffing - meat, mushrooms, and vegetables - rather spicy and tangy. They are good with a mug of beer, as well as with a cup of coffee or milk.

Author of the recipe

Ingredients for fried pili pies with spicy filling:


  • Wheat flour / Flour (cup=250ml) - 2 glass
  • Cheese cheese (without fanaticism) - 3 tablespoon
  • Chicken egg - 1 pc
  • Salt - 2 pinch.
  • Sugar - 1/2 teaspoon
  • Water (glass=250ml) - 1/2 glass
  • Corn starch - 2 tablespoon


  • Pork (filet) - 100 g
  • Mushrooms (fresh or frozen) - 100 g
  • Carrots (closer to large) - 1 pc
  • Zucchini (small) - 1 pc
  • Onions (large) - 1/2 Piece
  • Garlic - 1 clove
  • Dumplings (optional) - 5 pcs
  • Soy sauce (TM "Kikkoman") - 2 tablespoon
  • Vinegar (6%, wine vinegar) - 1 tablespoon
  • Vegetable oil - 2 tablespoon
  • Spices (ginger, coriander, pepper mix, salt to taste)


  • vegetable oil (for deep frying)

How to cook fried pili patties with spicy filling step by step with photos

The patties are made with filling and you can use your favorite kind of dough for fried patties and chebureks. My dough is as follows: mix sifted flour with sugar and salt, add non-dry cottage cheese (I have homemade), egg. Knead the dough by hand, adding water. The dough may take less or more water, depending on the flour, so add water carefully, watching the consistency of the dough.

Spread the dough, a little sticky to your hand, on a work surface with 2 tablespoons of cornstarch. Knead the dough with your hands for about 10 minutes.

The finished dough is soft and does not stick to your hands.

Place dough in a plastic container and cover. This dough is already before unrolling.

While the dough is resting, prepare the filling. The meat should be cut as small as possible, the mushrooms in small pieces (look at the mushrooms, they may need to be boiled), and the carrots and zucchini (if young, do not remove the skin) grated on a medium grater. Squeeze the zucchini with your hands to get rid of excess liquid. Slice the onion into thin, quartered rings and chop the pitted dates. Add dates as desired, they give a special piquancy to the stuffing, leaving a slightly sweet aftertaste.

Season meat with salt and pepper. Heat oil in a frying pan, add crushed. Heat oil in a pan, add crushed garlic clove, fry for a few seconds, just to let the garlic flavor the oil. Remove the garlic, add the meat, fry for a few minutes, stirring. Add mushrooms, onions, 1 teaspoon of ginger powder. Fry for about 5 minutes.

Add zucchini, carrots, dates, soy sauce, 1/2 teaspoon ground coriander and pepper mixture, vinegar.

Stew, stirring, for about 5 to 10 minutes. Adjust stuffing for salt. If you don't add dates, you can add a little sugar, taste to your liking. Allow the filling to cool.

Lightly powder your work surface and rolling pin with cornstarch. Divide dough into 5 or 6 portions. Roll out the dough thinly, cut into suitable pieces with a knife, any shape you like. Place stuffing close to one edge.

Cover with remaining dough, fix edges with a fork. Press lightly with the palm of your hand.

Fry patties in plenty of heated oil until golden brown on each side (patties fry very quickly)!). Put ready patties on a napkin. The yield is 20...25 patties.

You can serve them hot or cold. I even like the cold version better, the piquancy of the filling is better expressed.

Nutritional Value:

Whole Dish:
2914.4 Calories
77 g
76 g
490.8 g
154.2 Calories
4.1 g
4 g
26 g

Chicken Egg, Meat, Salt, Garlic, Onion, Soy Sauce, Spicy, Vegetable Oil, Flour, Sugar, Vinegar, Spices, Pork, Zucchini, Water, Vegetable, Mushroom, Cheese, Bread, Carrot, Cornstarch, Fudge, Date, Pies

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