Yeast Dough for Oven-Baked Pies

Versatile yeast dough for soft oven-baked hand pies with sweet or savory fillings.

By Savva LoginovUpdated
Total 1 hr 50 minMakes 12 hand pies
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This soft yeast dough is made with warm water, oil and an optional egg for a richer crumb. Knead until elastic, let it double in size, then portion and fill with a cooked, cooled filling before baking. Stir yeast and sugar into warm water; stand 5 to 10 minutes until foamy. Combine flour and salt. Add yeast mixture, oil and optional egg. Mix until shaggy. Knead 8 to 10 minutes until elastic. Cover and rise 60 to 90 minutes until doubled. Divide into 12 portions. Flatten each, add a spoonful of fully cooked and cooled filling, then seal edges firmly. Place seam-side down on lined trays. Proof 20 minutes. Heat oven to 190°C (375°F). Brush with beaten egg if desired and bake 18 to 22 minutes until golden.

Yeast Dough for Oven-Baked Pies

Recipe card

Yeast Dough for Oven-Baked Pies

Prep 30 minCook 20 minTotal 1 hr 50 minYield 12 hand pies
Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

Instructions

  1. Activate yeast

    Stir yeast and sugar into warm water; stand 5 to 10 minutes until foamy.

  2. Mix dough

    Combine flour and salt. Add yeast mixture, oil and optional egg. Mix until shaggy.

  3. Knead and rise

    Knead 8 to 10 minutes until elastic. Cover and rise 60 to 90 minutes until doubled.

  4. Shape pies

    Divide into 12 portions. Flatten each, add a spoonful of fully cooked and cooled filling, then seal edges firmly. Place seam-side down on lined trays. Proof 20 minutes.

  5. Bake

    Heat oven to 190°C (375°F). Brush with beaten egg if desired and bake 18 to 22 minutes until golden.

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

  • Measure ingredients before beginning.
  • Use even-sized pieces for consistent cooking.
  • Taste and adjust seasoning near the end.
  • Cool and store leftovers promptly.

Troubleshooting

  • If mixture is too thick, add liquid gradually.
  • If browning too quickly, lower the heat.

Substitutions

  • Use a suitable neutral oil if needed.
  • Choose compatible alternatives for dietary needs.

Variations

  • Adjust spices to your preference.
  • Add citrus zest for a brighter flavor.

Serving suggestions

  • Serve with a fresh seasonal side.
  • Pair with tea, coffee or a suitable drink.
  • Offer a complementary sauce or topping.
  • Serve warm or chilled as directed.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains wheat and optional egg. Use fully cooked, cooled filling and refrigerate filled pies promptly.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store yeast dough for oven-baked pies?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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