Pies are one of the most popular types of baked goods in our country. Their taste depends on both the dough and the filling. There are many variations of it; it can be sweet or savory, vegetable or meat. Many of our compatriots prefer products with potato filling. The filling for pies with potatoes is quite easy to prepare, products with it are relatively inexpensive, and at the same time they turn out tasty and satisfying. There are several recipes for potato filling for pies, and each option has its fans.

Cooking features

Even an inexperienced cook can make the filling for potato pies. To get the best results, he will need to know a few things.

• It is known that different varieties of potatoes have different tastes. When choosing it for preparing pie filling, you will have to focus on your gastronomic preferences. The choice may be limited by the store's assortment. It is important that the potatoes are not overfrozen, otherwise they will acquire a sweetish taste, which will spoil the taste of the finished dish.
• To prepare the filling for pies, boiled potatoes are used, most often mashed potatoes are made from them. If you beat it with a mixer before filling the pies, the products will turn out more tender. When preparing mashed potatoes, you need to ensure that it has a smooth consistency, without potato pieces.
• The most delicious mashed potatoes are made with the addition of milk and butter, but lean options for filling potato pies are also tasty.
• For juiciness, onions or mushrooms are added to the potato filling for pies. Fresh herbs give it an appetizing look. The most satisfying potato filling is obtained if it contains meat ingredients. Meat and offal are heat treated and crushed before being added to the potato filling for pies. Usually they are simply boiled and passed through a meat grinder, although other methods of preparing them are possible.
• Before placing the filling on the dough, it is necessary to cool it, otherwise the pies will turn out to have an unpleasant taste.

Potato filling is suitable for making pies in the oven and in a frying pan.

Classic recipe for filling pies with potatoes and onions

• potatoes – 0.5 kg;
• onions – 0.2 kg;
• butter – 50 g;
• milk – 100 ml;
• salt - to taste.

Cooking method:

• Wash and peel the potatoes. Cut into medium-sized pieces of arbitrary shape. Place in a saucepan, fill with water.
• Place the saucepan with the potatoes over medium heat and bring the water to a boil. Reduce flame intensity. Salt it a little.
• Cook, covering the pan with a lid, until the potatoes are completely soft.
• Drain the liquid from the pan.
• Heat the milk without bringing it to a boil.
• Mash the potatoes using a potato masher or a special potato masher. If your mixer has a suitable attachment, you can use this device.
• Pour hot milk into the potatoes and mash them again.
• Cut a piece of butter weighing 20–25 g, add it to the mashed potatoes, stir well. The butter will melt quickly upon contact with the hot potatoes, so there is no need to melt them first.
• Peel the onion and chop finely.
• Melt the remaining butter in a frying pan. Place onion in it, fry until soft and light golden brown.
• Transfer the fried onions to the container with the mashed potatoes. Stir the filling until the onion is evenly distributed.

Video recipe for the occasion:

All you have to do is wait for the filling to cool down, and then you can start forming the pies.

Lenten filling for pies with potatoes and onions

• potatoes – 0.4 kg;
• onions – 0.2 kg;
• fresh herbs – 50 g;
• refined vegetable oil – 50 ml;
• salt, seasonings - to taste.

Cooking method:

• Wash and peel the potatoes. Boil it in salted water until soft.
• Drain the potato broth into a separate cup.
• Mash the potatoes, gradually adding potato broth to them.
• Peel the onion, chop finely, fry in vegetable oil until golden brown, add to mashed potatoes, stir.
• Wash, dry and finely chop the greens with a knife.
• Along with the seasonings, add the herbs to the mashed potatoes and stir them.

After cooling, the filling can be used for its intended purpose. The recipe will appeal to vegetarians and Christians who observe fasting.

Filling for pies with potatoes and mushrooms

• potatoes – 1 kg;
• fresh champignons – 0.5 kg;
• onions – 150 g;
• garlic – 2 cloves;
• refined vegetable oil or butter - as needed;
• milk or potato broth – 150 ml;
• salt, spices, fresh herbs - to taste.

Cooking method:

• Cut the washed and peeled potatoes into large cubes, add water and boil until soft. Add some salt just before it's ready.
• Drain the broth. If you make mashed potatoes with milk, heat it to about 50–60 degrees.
• Mash the potatoes by gradually adding milk or potato broth.
• Pass the garlic through a press, add to the mashed potatoes, stir.
• Remove the skins from the onion and cut it into small cubes.
• Wash and pat the mushrooms dry with a napkin. Cut them into cubes about half a centimeter in size.
• Heat oil in a frying pan, add onions and mushrooms. Cook them until the liquid released from the mushrooms has completely evaporated from the pan.
• Add the mushrooms to the mashed potatoes and mix the ingredients well.
• Season the filling, add finely chopped herbs to it, mix again.

The potato and mushroom filling can be made lean if you avoid using milk and butter. Champignons can be replaced with any other mushrooms; preference is best given to those that do not require complex preliminary preparation (boletus, chanterelles, oyster mushrooms). You can use salted mushrooms instead of fresh ones, but in this case it is important not to over-salt the filling.

Filling for pies with potatoes and minced meat

• potatoes – 0.5 kg;
• minced meat – 0.5 kg;
• garlic – 50 g;
• onions – 150 g;
• water (for stewing minced meat) – 0.25 l;
• vegetable oil – 40 ml;
• salt, ground black pepper - to taste.

Cooking method:

• Boil the potatoes until soft. Add a little potato broth to it and turn it into puree.
• Chop the peeled onion into small pieces. Finely chop the garlic.
• Heat the oil in a deep frying pan, add the onion and garlic, and lightly fry.
• When a characteristic garlic aroma appears, place the minced meat in a frying pan, salt and pepper it, and fry until it turns gray.
• Add water, simmer the minced meat for 10–15 minutes, drain the remaining liquid.
• Combine the minced meat with mashed potatoes. Stir.

This version of potato filling for pies will appeal to those who love meat snacks. Representatives of the stronger half of humanity especially like such baked goods. Minced meat in the recipe can be replaced with chicken. Homemade minced meat produces a tastier filling, but it is not prohibited to use a store-bought product.

Mashed potatoes often serve as the basis for a tasty and satisfying filling for pies. You can use it to prepare lean and quick baked goods. Potatoes are often supplemented with onions, mushrooms, meat or meat by-products, and herbs. Each filling option for potato pies has its own advantages. The choice of recipe depends on the gastronomic preferences of the cook and those whom he is going to treat with popular pastries.

Mashed potatoes for filling pies, pies and dumplings

Pies with potatoes are always very tasty. Sometimes even tastier than all the sweet and meat pies. Especially when the potato filling is with fried onions and/or lard and a small amount of carrots, which gives the mashed potatoes a beautiful shade and a slightly sweet taste.

You can make mashed potatoes to fill the pies any way you like. My option is convenient because the proportions for a certain number of pies are known.

Compound

for 25 pies (1-1.5 heaped tablespoons per pie)

• A pot of potatoes (3 l) is 12-16 boiled tubers;
• Carrots – 1 small or 1/2 medium (preferably);
• Onions – 1-2 heads (preferably, but not necessary);
• Vegetable oil or butter (in puree) - to taste (can be replaced with sour cream, cream or milk);
• Vegetable oil for frying onions and carrots;
• Salt - to taste;
• Dried basil - a pinch and/or fresh dill (optional).

Possible additives

• Salted or raw lard, or brisket - 20-30 g (optional) or chicken breast - 0.5-1 piece;
• Cumin – 1/2 teaspoon.

How to cook

• Boil the potatoes. While it's cooking, prepare the carrot and onion dressing.
• Carrot and onion dressing: Cut the onion into small pieces. Grate the carrots on a fine grater. Heat oil in a frying pan. First, fry the onion until it smells delicious. Add some salt. Add carrots. Simmer them together for another 5 minutes, stirring occasionally.
• Chop the potatoes: Drain the water (leave a little at the bottom). Add carrot and onion dressing with the oil in which everything was fried. Add another piece of butter (you can add a little vegetable oil if you don’t have butter or just water, sour cream, milk), sprinkle with basil. Add salt to taste. Mash into puree. All!

Finely grated boiled carrots and a little dill
Combine potatoes and carrots
Making the filling from potatoes with the addition of carrots and dill

You can season the puree with fried meat or lard with fried carrots
This is a version of the potato and lard filling
Potato filling

A saucepan with potato filling for pies (meat or lard can be omitted)

Potato filling without onions

Then you don’t have to fry the carrots, but boil them in their skins. Peel, grate on a fine grater and add to potatoes when making mashed potatoes. Onions add deliciousness and aroma to the filling, but it is not necessary to add them.

Carrots are also an optional ingredient, but they color the potato filling a beautiful yellowish color. And without it, the puree will turn out white, and then, possibly, grayish (when it sits). The first time I tried these pies was on the Moscow-Kharkov train. The dough was rich, apparently with butter or milk, sweetish, the filling with orange splashes, incredibly tasty and beautiful. The recipe is very simple and cheap, and so delicious! I remembered it for the rest of my life.

Eggs, sour cream, milk, cream, sour cream

The puree can be seasoned with either oil (vegetable or butter with vegetable). Or milk, sour cream, cream. The cheapest option is to simply leave the water at the bottom and mash the potatoes with salt. But it will, of course, taste better with butter and/or dairy products.

By the way, camelina oil in mashed potatoes will be much tastier than olive or sunflower oil if you have a choice of types of vegetable oil.

You can add a raw egg, but it is not necessary. With it, of course, the taste of the potato filling will be richer.

Potato filling with lard

If you decide to add lard, you need to heat and fry it (cut into small cubes, place in a frying pan, cover with a lid and heat over low heat. Do not fry too much, let the pieces of lard be slightly browned so that these cracklings are pleasant to eat. Then with this melted lard cracklings can be used to season mashed potatoes.

If you want to add breast, you also need to cut it into small pieces. Heat the oil, quickly fry (this is about 3-4 minutes), stirring. Then add some salt. Season the puree with these meat cubes with the oil in which they were fried.

Filling option with lard and chicken breast

How to use potato filling

Store-bought dough – regular or frozen

This potato filling can be used for baking regular pies and puff pastries (from homemade and store-bought dough), fried or baked pies in a frying pan (for example, kutabs), potato pies (from regular yeast or puff pastry) and for excellent potato dumplings (for small products lard and chicken are definitely not needed, and it will be very tasty).

In general, you can take yeast dough from a deli or buy frozen dough and bake potato pies with this filling. Read the temperature and approximate baking time on the dough packaging (approximately 220-240 degrees C for puff pastry and 280-300 degrees C for regular yeast dough).

Pies and pies from homemade dough

You can prepare potato pies according to – everything is traditional there. The taste is very pleasant. You can put butter, instead of water you can use milk or kefir.

Ready-made kutab pies, fried in a dry frying pan and brushed with melted butter

Potato casserole

And you can make potato casserole from it. For example: grease a baking dish with butter. At the bottom - half a potato, on it - minced meat (meat, mushroom or vegetable), fried with onions (you can cut 1-2 tomatoes), on the minced meat - the second half of the potato. Pour sour cream on top (you can also sprinkle cheese) or a mixture of sour cream and mayonnaise. Bake until the crust is browned at a temperature of 180 degrees C.

In addition, this filling is delicious to eat just like that, either as a second course or as a side dish for meat.

Bon appetit!

The potato casserole with mushrooms turned out so shaped because I made it in a silicone pie pan. Very convenient, by the way.

With potatoes it can be different. Today we will tell you how you can make such products as tasty as possible. You will also learn how to properly mix the yeast base for pies, bake them in the oven or fry them in oil.

Making classic pies from yeast dough

Fillings for such products should be prepared very carefully. After all, it depends on whether your pies will be tasty and satisfying. To begin with, we want to tell you how to prepare classic products baked in the oven. For the test we will need:

• high fat country milk - about 500 ml;
• vegetable - about 60 ml;
• fast-acting active yeast - a small spoon without a slide;
• high-grade wheat flour - from 700 g;
• fine granulated sugar - a large spoon without a slide;
• fine table or sea salt - use to taste;
• medium chicken egg - 1 pc.

Kneading the yeast base

As mentioned above, the filling for potato pies can be prepared using different ingredients. However, only yeast dough should be used for such products. After all, only thanks to such a base will your baked goods turn out very fluffy, soft and tasty.

So, to knead yeast dough, you need to dissolve fine granulated sugar in warm milk. Next, add instant yeast to the ingredients and leave it completely alone without drafts for ¼ hour. During this time, the product should completely dissolve and swell. After this, you need to add fine salt, add a beaten egg, and also pour in deodorized oil. Having received a fragrant mixture of heterogeneous consistency, add high-grade flour to it and mix the soft dough thoroughly.

In order for the yeast base to rise, become airy and fluffy, it is recommended to cover it with a thick towel or lid and place it in a warm place. The base should be kept in this way for about 1.4 hours. During this time, the dough must be beaten several times with your hands so that it does not go beyond the pan.

How to prepare the filling for potato pies

To make these baked goods with potatoes, you need to purchase:

• natural butter - about 70 g;
• medium potatoes - 6 pcs.;
• fresh milk with high fat content - a full glass;
• large chicken egg - 1 pc.;
• onions - a small bunch;
• fine and crushed salt - use at discretion.

Product processing

The classic filling for potato pies is prepared quite quickly. But before you start preparing it, all products should be processed one by one. Medium potatoes need to be rinsed, then peeled and cut in half. As for milk, you need to boil it in a bowl along with natural butter. You should also wash the green onions and chop them finely.

Cooking mashed potatoes

After preparing the above products, you should begin preparing the filling. Potatoes for pies should be well cooked. To do this, you need to immerse it in salted boiling water. Next, the vegetables need to be cooked for about half an hour. You can check their readiness by sticking a knife into one of the tubers. If the potatoes fall into pieces, it means they need to be removed from the stove. After this, you should drain all the broth from the pan, holding the lid ajar. When the tubers are left without water, you need to add a chicken egg to them, add chopped pepper, pour in chopped milk and butter. In this composition, the products should be mashed until you get a tasty and airy puree without lumps.

Features of preparing the filling

Now you know how potatoes are processed for pies. However, it should be noted that some housewives whip up this filling using a blender. We strongly do not recommend doing this. Otherwise, you will not end up with puree, but with something like dough that will be impossible to eat.

By the way, if you don’t like the taste and aroma of green onions, then you shouldn’t add them to potatoes.

Product formation

Everyone loves pies stuffed with potatoes. However, not everyone knows how to form them correctly. To do this, the yeast dough must be divided into small balls, and then rolled into even circles with a diameter of up to 8 centimeters. Next, you need to place a large spoonful of mashed potatoes in the middle of each product. To finish, pinch the edges of the circle and then place it on a greased baking sheet, seam side down, and leave for half an hour. All other products must be made in the same way.

Baking process

Pies filled with potatoes should be baked in the oven for 40 minutes. In this case, the kitchen device must be preheated to 200 degrees. After the specified time, the products should become fluffy, rosy, soft and very tasty.

We serve delicious homemade pies to the table

Photos of pies with potatoes baked in the oven can be seen in the presented article. After they are completely cooked, they must be removed from the baking sheet and placed in a deep plate. Such products should be served to household members along with freshly brewed sweet tea.

Cooking pies with potatoes and minced meat

Classic recipes for pies, the photos of which you could see above, call for the use of only mashed potatoes (sometimes with the addition of green onions). However, such products can also be made using other ingredients that are ideally combined with the presented vegetable. For example, pies with potatoes and minced meat are very tasty. To prepare them, you should also use yeast dough and lump-free puree. We described in detail how to make the base and filling above. In this regard, we will only tell you how to prepare minced meat, which you need to add to soft and airy potatoes.

So, to make the presented products, we will need:

• pork without bones and lard - about 350 g;
• veal without fat and bones - about 350 g;
• large sweet onion - 2 heads;
• fine and crushed salt - use at discretion.

Preparation of minced meat

Many culinary publications contain recipes for pies with photos of their step-by-step preparation. However, most often it describes the classic version of this dish. We want to tell you how you can make such products even more tasty and satisfying.

First you need to rinse the meat pieces, and then cut them and grind them using a meat grinder. This device also requires converting sweet onions into pulp. After this, both ingredients should be mixed, pepper and salt.

Roasting minced meat

Prepared minced meat should be fried in vegetable oil. It must be thoroughly heated, and then lay out the meat product and wait until the moisture has completely evaporated. Cook this filling until it turns slightly golden.

At the end, add the hot fried minced meat to the mashed potatoes and mix them thoroughly. You must use the finished filling exactly as described in the first recipe (see the section on shaping and baking).

We make aromatic and delicious pies with mushrooms and potatoes

How to cook delicious fried pies? The fillings for such products may be different. We described the classic version and the recipe with minced meat above. However, many housewives prefer to make homemade pies with mushrooms. For this we need:

• champignons (only fresh ones should be taken) - about 600 g;
• large - 2 heads;
• deodorized vegetable oil - about 40 ml;
• fine salt and crushed allspice - use as desired.

Preparing the Components

Above we described in detail how to prepare delicious and airy potatoes for pies. The filling, which calls for the use of mushrooms, also recommends using puree. But to prepare fried homemade products, you should process the champignons separately. They should be washed, cut off all unnecessary parts, and then chopped into small cubes. White onions must be processed in a similar way.

Heat treatment of mushrooms

Since yeast pies are not fried in a frying pan for long, their filling must be fully cooked. To do this, put the champignons in a saucepan and then wait for the moisture to evaporate over maximum heat. After the mushrooms are deprived of the broth, you need to add deodorized oil, onions, pepper and salt to them. In this composition, products must be fried at medium temperature for 20 minutes. In this case, the champignons and vegetables should acquire a golden color.

Preparing fried pies

After thoroughly frying the mushrooms, add them to the mashed potatoes and fry thoroughly. Having achieved an even distribution of the champignons, the filling must be used for its intended purpose.

Having formed the yeast products as described at the very beginning of the article, you should start frying them. To do this, you need to pour about 200 ml of deodorized oil into the frying pan and heat it thoroughly. Having laid out semi-finished products in the amount of 5-6 pieces, they need to be fried on both sides, and then removed on a plate and placed on a new batch of products.

Let's sum it up

As you can see, it’s not at all difficult to prepare homemade pies with potatoes and other ingredients. In addition to minced meat and mushrooms, you can add fried bacon, cracklings, herbs with garlic, grated cheese, chopped sausage and other products to this filling.

When I start to think about making pies, in addition to the recipe, I also need to choose a delicious filling. The filling for potato pies is always the first one that comes to mind, as it is very tasty. We simply adored it as children, and while my mother was making pies, my sister and I ate half of the filling just like that. It was difficult to resist. Therefore, today I will describe to you in detail how to prepare potato filling for pies, so that you can make it too. It is perfect for pies. It turns out tender, soft, tasty and aromatic thanks to the onion, which I will add to the potatoes. Be sure to prepare pies for your family, and I’ll tell you the filling. Potato filling can be prepared in any season. If fruits are not always on sale all year round, then potatoes are very accessible in this regard, and they are inexpensive. Potato filling will make the dish satisfying and nutritious.





- 500 grams of potatoes,
- 200 grams of onions,
- 50 grams of butter,
- salt - to taste,
- 100 grams of milk.

Recipe with photos step by step:

For the filling you will need potatoes, which we peel and cook until soft. Salt the potatoes during cooking. Then we drain the water in which the potatoes were boiled, and mash the potatoes into a puree using a masher.




To give the filling a softer structure, pour a little milk into the potatoes. Only the milk should be heated. And we continue to warm up.




While the potatoes are hot, put a piece of butter into them. It will melt immediately, and we also continue to knead with a masher. The result is a soft mass. The filling is almost ready, but there is one important detail left.




First peel the onions, then cut them into cubes. We cut them quite finely and approximately the same size.






Fry it in vegetable or butter until brown. We will use a little oil so that the filling does not turn out liquid. The aroma of onions will spread throughout the kitchen.




Add the onion to the potatoes, stir to get a homogeneous filling.




Now the potato filling for the pies is ready!
They also turn out very tasty

Homemade pies are a unique attribute of the tasty and healthy cuisine of a grandmother or beloved mother. Potato filling invariably occupies a leading position in the choice of housewives for preparing homemade baked goods. Potato filling for pies is prepared extremely simply and quickly, and any dish with its participation will be nourishing, tasty and truly homemade.

The secret to making potato filling

Most often, pies, dumplings or pancakes with potato filling are prepared when mashed potatoes remain after the previous meal. But quite quickly, dishes based on this filling become a favorite delicacy of all family members and they are prepared more and more often.

Potatoes for the filling are prepared by boiling them in salted water. In this case, both peeled tubers and in uniforms are suitable. Don't forget to add salt and pepper when you grind. To prevent the filling from being too tight and thick, be sure to use the broth in which the potatoes were cooked. This does not apply to uniforms.

To give the filling a richer taste, feel free to add a variety of additives to the puree.

It could be:

• onions fried until golden brown,
• mushrooms, especially champignons, which cook quickly;
• pieces of fried lard or bacon;
• cabbage;
• liver;
• processed or hard cheese;
• green onions and a lot of greens, etc.

Almost every additional ingredient must also be pre-prepared before adding to the potatoes. Mushrooms should be fried in vegetable oil, the liver should be stewed and put into a meat grinder or chopped in a blender, the minced meat should also be fried, the cheese should be grated, the greens should be finely chopped, and the cabbage should be stewed. Remember, the filling should be more or less uniform in consistency, although there may be small pieces of meat or lard in it, this gives the dish more piquancy.

Recipe for pies with potato filling

Pies can be prepared in different ways - baked in a frying pan, cooked in the oven from yeast dough, baked in a slow cooker or microwave. The dough for this dish can also be varied - yeast, kefir or sour cream, puff pastry. The calorie content of the dish is quite high, so those watching their figure will have to make do with one or two pies. Still, the calorie content of baked goods can be reduced by using dough ingredients.

So, kefir-based lean dough turns out to be quite tasty, filling, but less caloric.

Ingredients:

• 500 ml kefir
• 2 eggs
• 2 cups of flour
• 1 tbsp. Sahara
• 0.5 tsp soda
• 1 tsp vegetable oil
• potato filling.

Cooking method:

1. Pour kefir into a deep container. Pour soda into it and let stand for 5-7 minutes.

2. Then add vegetable oil and sugar, 1 egg. Gradually adding flour, knead the dough until it is not too stiff.

3. Form small portioned balls from the dough for future pies. Roll out into flat cakes. Place potato filling in the center of each flatbread and form into pies. Place on a baking sheet, brush with egg.

4. Bake the pies in the oven at 180-200 degrees until cooked. This is approximately 25-35 minutes. To prevent them from burning, you can place a container of water under the baking sheet on a wire rack.

The pies prepared according to this recipe are quite light, but satisfying. If you add mushrooms to the filling, the calorie content of the dish will decrease even more, but then they will become heavier on the stomach.

In general, the variety of recipes for making pies with filling cannot be counted. Each housewife chooses a quick and tasty baking recipe that suits her. Well, by adding your own twist to it, you can periodically delight your household with delicious pies.

Fried pies are also very tasty. The yeast dough for them is also easy to prepare, and you don’t need to skimp on butter for the potatoes. Then during the cooking process the pies will turn out juicy, and after some time they will not dry out so quickly.

An interesting video on how to make pies with potato filling on the topic: “Potato filling for pies and its variations”: