Fried Eggless and Yeast-Free Hand Pies
Crisp, filling and unlike anything you can buy at the store! The neutral eggless, dairy-free and yeast-free dough works with both savory and sweet fillings. This version is filled with tomatoes, cheese and fresh herbs.
Updated : 14 September, 2026
Easy
About 1 hour.
Ingredients
Dough
650 grams
Wheat flour
400 milliliters
Water
2 tablespoon
Vegetable oil
2 teaspoon
Sugar
2 teaspoon
Salt
0.5 teaspoon
Baking soda
Filling
200 grams
Tomato
200 grams
Curd cheese
15 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the ingredients. Begin with the filling, as the yeast-free dough does not need time to rise and can be used immediately. You can fill the pies with potatoes, cabbage, rice and egg, cottage cheese, fruit preserves, dulce de leche or another preferred filling.
Step 2
Rinse and dry the tomatoes, then cut them into small cubes. Remove the juicy centers and seeds if desired. Choose ripe but firm tomatoes, as very soft ones may lose their shape and make the filling watery.
Step 3
Cut the cheese into small cubes or grate it coarsely. Cream cheese, processed cheese, mozzarella, suluguni or a simple semi-hard fermented cheese will all work.
Step 4
Rinse and dry the parsley, then chop it finely. You can replace it or combine it with dill, green onions or other fresh herbs.
Step 5
Combine the tomatoes, cheese and herbs in a bowl. Season the filling with salt and ground black pepper and mix.
Step 6
Prepare the dough. Use all-purpose flour and choose a vegetable oil suitable for frying.
Step 7
Dissolve the sugar, salt and baking soda in the boiling water.
Step 8
Add the vegetable oil and leave the liquid to cool slightly.
Step 9
Sift approximately 4 cups of flour into a bowl. Gradually pour in the hot liquid while mixing, then quickly knead the dough, adding the remaining flour a little at a time, until it becomes elastic and no longer sticks.
Step 10
You may need slightly more or less flour. Avoid adding too much, even if the dough remains a little sticky, as excess flour will make the cooked pastry dense. Instead, lightly flour the work surface and rolling pin while shaping.
Step 11
Divide the dough into two equal portions. Roll each portion into a circle approximately ⅛ inch thick. Place 1 tablespoon of filling at evenly spaced intervals over the first sheet of dough.
Step 12
Cover the filling with the second sheet of dough and press the layers together firmly between each mound of filling.
Step 13
Use a drinking glass or round cutter to cut out individual pies. Gather the scraps, roll them into two more sheets and shape the remaining pies in the same way.
Step 14
Heat enough vegetable oil in a frying pan over medium heat to cover the bottom generously and reach halfway up the sides of the pies. Add the pies and fry them on both sides until golden. They cook quickly, so watch them closely. If the oil begins to splatter excessively, lower the heat slightly and use a splatter screen.
Step 15
Transfer the cooked pies to a serving plate and serve warm.
Author note
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