Good afternoon. Do you like fried pies? If, after reading these words, you imagined biting into a pie and feeling the crispness of the delicate crust, then the answer is “yes”!

I really love fried pies. Especially if they are stuffed with potatoes. This unique combination of taste reminds of a carefree childhood, of holidays in the village with grandparents. Seriously, you close your eyes, take a bite and for a moment you become a little boy without all these adult worries.

Today I would like to offer you some interesting ways to fry pies with potatoes. In previous articles, we have already discussed cooking and frying methods, and now it’s time to apply this knowledge to prepare airy and crispy portions of pleasure.

Let's look at different options for preparing dough and variations of potato filling so that you can fry pies no matter what ingredients you have on hand and how much free time you have.

Pies with potatoes and onions made from yeast dough with milk

Let's start with the most delicious, in my opinion, although not the fastest recipe. Preparing dough with yeast takes time and patience, but it all pays off with great results.

Ingredients:

• Flour – 580-600 g
• Dry yeast – 10 g
• Egg – 1 pc.
• Sour cream (20%) – 100 g
• Milk – 250 ml
• Salt – 0.5 tsp.
• Sugar – 2 tsp.
• Vegetable oil – 50 ml
• Potatoes – 1 kg
• Onion – 2 pcs.
• Salt, pepper - to taste

Yeast only works actively in warm conditions. Therefore, it is necessary to first remove all the ingredients from the refrigerator so that they warm up to room temperature.

Preparation:

1. First of all, activate the yeast by mixing it with one level tablespoon of sugar and 4 tablespoons of warm milk. You need to mix the ingredients in a bowl, not a glass, as the yeast will begin to bubble and form a “yeast cap” that can overflow from the glass.

Mix the contents of the bowl until smooth, cover with cling film and leave for 10 minutes.

If after 10 minutes a fluffy foam has not formed on the surface, then the yeast is of poor quality and needs to be replaced. This is an important point on which the success of the entire event depends.

2. In a deep bowl, combine the remaining sugar, salt, sour cream, egg and vegetable oil. Mix everything together, pour in the milk and yeast and mix thoroughly again.

3. Now we begin to add and knead the sifted flour in portions. When the flour gathers into one lump, transfer it to a table dusted with flour and knead the dough. It should be soft and not sticky. This will take about 10 minutes.

4. Grease the resulting dough with vegetable oil, place in a deep bowl, cover with cling film and put in a warm place for 1 hour.

During this time, it will rise and increase in volume by 2-3 times.

5. While the dough is rising, prepare the filling. To do this, boil the potatoes in salted water, cut the onion into small cubes and fry in a frying pan with vegetable oil until golden.

Mash the potatoes and mix with onions. Add salt and pepper if desired.

For a softer consistency, add a couple of tablespoons of vegetable oil to the potatoes, or preferably 50 g of butter

6. Lightly knead the risen dough, carefully roll it into a tube and cut it into pieces the size of an egg.

7. Then knead each piece with your hands into a flat cake, put the potato filling in the middle and connect the edges, sticking them together. It is not recommended to roll out the yeast dough with a rolling pin so as not to lose its airiness. We make pies in this way and place them on a board sprinkled with flour.

They should not be placed tightly so that they do not touch each other, because when all the pies are molded, they need to be covered with cling film and allowed to rest for another 10 minutes. And during this time they will increase a little more

8. Heat a large amount of vegetable oil in a deep frying pan (the pies should literally float in it), set the heat to medium and lay out the pies. Fry them on both sides until golden brown (literally 2 minutes per side).

The heat should be medium, because if it’s too high, the dough won’t have time to fry, and if it’s too low, it will absorb too much oil.

Ready. From the specified amount of ingredients you will get 20 wonderful medium-sized pies.

Recipe without yeast using potato broth

Here’s a simply gorgeous recipe for dough made with potato broth. As you understand, this dough is ideal for pies with potatoes, because the broth is already there. The dough, thanks to starch, turns out to be a little sticky and eating such pies is a pleasure.

Ingredients:

• 700 ml warm potato broth
• 1 egg
• 60 ml sunflower oil
• 1 tbsp sugar
• 1 tsp salt
• 25 g baking powder
• 950 g flour (+- 50 g) 200 ml
• Oil for frying

• 1.2 kg peeled potatoes
• 20 g butter
• 2 tbsp vegetable oil
• 1 onion (200g)
• Salt, pepper, dry dill or fresh

Preparation:

1. We start cooking by boiling the potatoes to get potato broth. Cook it as usual in salted water until tender. Pour the required amount of broth into a bowl and leave 1 potato in it. Thoroughly mash the potatoes in the broth with a fork or blend with a blender until a homogeneous mixture is obtained.

2. Pour the broth into a deep bowl, add salt and sugar, egg, vegetable oil and mix. Then gradually add and stir in the sifted flour. Add baking powder with the first portion of flour. Knead the resulting dough for 10-15 minutes until a smooth, non-sticky dough is obtained.

3. Place the dough in a bowl and leave to rest for 10-15 minutes while we prepare the filling. It is prepared in the same way as in the previous recipe: mash the potatoes, add butter and mix it with finely chopped fried onions. Salt. pepper and add herbs.

4. Roll the rested dough into a roll on the table, greased with vegetable oil, and divide it into small pieces the size of a chicken egg, from which we will make pies. Take one piece, roll it out with a rolling pin to a thickness of 4-5 mm and put the filling in the middle.

5. We connect the edges of the cake and pinch it. Lightly pat the resulting pie so that it becomes flat.

6. We make all the pies in the same way and fry them over medium heat in a preheated frying pan with vegetable oil.

Since the dough is thin and the filling is already ready, it is enough to literally fry them for 1 minute on each side.

Ready. Bon appetit!

Video about how to fry pies with potatoes and liver

Before we go any further, I suggest you watch a video about making dough pies with water from my collection of short and informative videos. The dough is prepared according to the principle “the refrigerator is empty, but this is not a problem” and turns out fluffy and crispy. Just remember that after kneading, the yeast dough should be left to rise for 1 hour.

Recipe for quick choux pastry for mushroom pies

And again the option of cooking with yeast-free dough. One of the fastest recipes in this collection.

Ingredients:

• 250 ml water
• Salt - 1/2 tsp.
• 50 - 60 ml vegetable oil
• 2.5 - 3 cups of flour (cup - 250 ml)
• 2 eggs

• 800 g - 1 kg potatoes
• 200 g mushrooms
• 3 onions
• Salt, pepper - to taste

Preparation:

1. Pour 250 ml of water into a saucepan, add salt and vegetable oil. Place the pan over medium heat and bring to a boil. When the water boils, add a glass of sifted flour and mix vigorously.

The result is a mass similar to puree, which must be removed from the heat and wait until it cools to room temperature.

2. Break the eggs into the choux pastry, mix, and then begin adding and stirring in the remaining flour. When the dough becomes thick, place it on a table sprinkled with flour and continue kneading it on the table until it stops sticking and becomes smooth and elastic.

After this, you need to cover it with a towel and let it rest for 10-15 minutes while the filling is prepared.

3. For the filling, fry finely chopped onion until tender, then add fresh mushrooms to it (the easiest way is champignons), add salt and pepper and fry together for another 10 minutes. stirring occasionally.

4. Mix the fried mushrooms with pre-cooked and mashed potatoes. We taste the filling and, if necessary, add salt.

5. Divide the rested dough into parts and roll it into flat cakes the size of future pies. Choose the size as desired.

6. Place the filling in the center of the flatbread, form pies, connecting and pinching the edges, then place them in a heated frying pan with vegetable oil and fry over medium heat on both sides until golden brown.

Ready. Bon appetit!

How to prepare stuffing with potatoes and cabbage

And one more recipe for today from dough prepared with kefir. The peculiarity of this recipe is that we will not make fluffy dough. It will be thin with a gorgeous golden crust.

Ingredients:

• Kefir (2.5%) – 200 ml
• Flour - 300 g
• Soda, salt and sugar - 1 tsp each.
• Potatoes - 500 g
• Cabbage - 300 g
• Carrots – 1 piece (medium)
• Salt, pepper - to taste

Preparation:

1. Pour kefir into a deep bowl, add soda to it, mix and leave for 5 minutes. We wait until air bubbles begin to appear on the surface.

After this, add sugar and salt to the kefir, mix and begin adding and stirring in the flour.

2. When all the flour is included, knead a smooth, non-sticky dough. This will take 10-15 minutes. Then cover the bowl with flour with a dry towel and leave it to rest for 30 minutes.

3. Prepare the filling. Peel the potatoes and boil them in salted water until tender and mash them into a puree.

4. Pass the carrots through a coarse grater and fry over medium heat until soft. Finely chop the cabbage and add to the pan with the carrots. Add salt and pepper, fry for another 5 minutes until the cabbage softens, and then reduce the heat to low, close the lid and leave the fry to simmer for 10 minutes.

5. Mix the finished puree and cabbage together. Add salt if necessary.

6. Lightly knead the rested dough, roll it into a sausage and divide it into pieces the size of a chicken egg. Take 1 piece, roll it out with a rolling pin to a thickness of 4-5 mm and spread the filling on 1 half of the resulting flatbread.

7. Then cover the filling with the other half and pinch the edges. Fry the resulting pies in a frying pan with heated vegetable oil on both sides until golden brown. We set the fire to minimum.

Ready. Bon appetit.

These are the recipes I have selected for you today. I think you noticed that all dough options are different, as is the filling. And you can safely take the dough from one recipe, and the filling from another. As they say, changing the places of the terms does not change the sum. You will still get delicious pies with aromatic filling.

That's all for today, thank you for your attention.

Everyone will agree that potato pies are a very good way to quickly satisfy your hunger. They can also be used as one of the options for an afternoon snack. And if you prepare them in advance, then you can simply heat them in the microwave. It will only take a couple of minutes.

Today we have prepared an interesting selection of these ruddy and delicious beauties. The dough for them is different, both with yeast and without the use of yeast. By the way, there is a separate article where they are described in detail. Be sure to check it out if you're interested.

Now let’s start making the most delicious potato pies. And to make them even tastier, you can add to the main filling: liver, mushrooms, onions, herbs, carrots or other ingredients.

Naturally, the calorie content of this treat is off the charts: 235 kcal per 100 g of product - exactly the same number of calories in a baked pie with potato filling. But in fried it is higher - 276 kcal per 100 grams, on average 1 pie weighing 75 grams. - 207 kcal, this figure can be reduced by frying it in a dry frying pan. In addition, this fried delicacy contains carcinogens and it is recommended to bake them in the oven.

But how to prepare this delicacy: fry or bake, each housewife decides independently. I would like to know your opinion?

Classic recipe for fried pies at home

Very tasty and ruddy beauties for tea on butter dough. They can be with either vegetable or sweet fillings. I often cook according to this recipe and the baked goods turn out fluffy and tender and fly off the table in an instant, and the household are fed and happy and thank you for the holiday of the belly! And the classic recipe with potatoes is held in high esteem by both children and adults, so this is a universal recipe that will please everyone!

Required Products:

• 250 ml warm milk;
• 250 ml water;
• 30 g fresh yeast;
• 2 tbsp. granulated sugar;
• 2 tsp salt;
• 2 yolks;
• 50 g butter or margarine;
• flour.

Preparation:

Pour warm water and warm milk into a bowl. Pour yeast into them. Mix everything well.

Add sugar. We interfere. Then the egg yolks. Mix everything thoroughly until all ingredients are dissolved.

Add the required amount of salt. Without stopping stirring, add flour in parts. We get a fairly thick sticky dough.

Then we add softened margarine, I try to remove it from the refrigerator in advance. Stir until smooth.

Add flour again and knead the dough until completely cooked.

Then grease the table with sunflower oil. Place the dough on it and knead it well with your hands.

The dough turns out very airy and tender.

Place it back into the bowl and cover with cling film or a plastic bag.

And on top - a towel.

Place in a warm place for 1 hour to allow the dough to rise.

It should double in volume.

After the time has passed, roll the dough into small balls.

And from each ball we make a cake. You can use your fingers, but if that doesn’t work, take a rolling pin.

Place a filling of mashed potatoes mixed with fried onions in the middle. This is a fairly simple filling option, so we won’t talk about its preparation.

We pinch the edges and form a pie. This way we get such small and neat products. There are 34 pieces in total.

Let's start frying right away. Place the pies in a fully heated frying pan (with vegetable oil) and fry until golden brown on both sides.

My beauties are taken from the frying pan onto a flat dish covered with a paper towel. This is done to drain excess oil, and then transfer it to a plate. And in my childhood, my mother covered it with white A4 sheets, or blank sheets of paper from a notebook, because back then we didn’t have the miracle towels on sale that make our life so much easier now.

The treat is ready!

Recipe with potato filling without yeast

The dough in this recipe is made with whey. This is a fairly simple option. Perfect for those who make cottage cheese at home.

Required Products:

• 500 ml of serum;
• 750-800 g flour;
• 1 tsp salt;
• 1 tsp soda;
• 2 tsp Sahara;
• 2 tbsp. rast. oils

For filling:

• cottage cheese;
• puree;
• a pinch of salt;
• fresh greens.

Preparation:

Pour the warm whey into a small bowl. Add salt, soda, sugar and vegetable oil to it. Mix.

Gradually add sifted flour. Don't forget to stir the dough after adding each portion of flour.

The consistency of the dough should not be too thick and steep.

Then cover it with a towel and let it rest.

At this time you can prepare the filling. Mix cottage cheese, mashed potatoes and chopped herbs (dill and parsley) in one bowl. As you can see, take cottage cheese and potatoes in equal parts.

Mix thoroughly and add salt to taste. The filling is ready!

During this time, the dough increased in volume and came up. You can start making pies.

Grease the table with sunflower oil and knead the dough on it. Let's also grease our hands with oil to prevent them from sticking.

Fry in oil in a frying pan until golden brown.

We got 18 pies.

Bon appetit!

Lush kefir pies with potatoes and liver, the dough is like fluff!

A recipe that our grandmothers used to prepare. Quite fast, but no less tasty. I cook using it often and it always turns out delicious!

Required Products:

• 300 ml kefir or yogurt;
• 1 egg;
• 1 tsp soda;
• 2 tsp salt;
• 600 g flour;
• 2 tbsp. rast. oils;
• 1 tsp sugar (optional).

For filling:

• 300 g chicken liver;
• 500 g potatoes;
• 1 large onion.

Preparation:

Add soda to kefir and mix thoroughly.

Pour the resulting mixture into a container where the dough will be kneaded. Add the egg, salt, sugar and vegetable oil there. Whisk all the ingredients.

Then add the sifted flour. This must be done in small portions, without ceasing to stir.

The dough should be elastic, not sticky to your hands and not very tough. There is no need to knead it vigorously. Therefore, a slightly larger or smaller amount of flour may be needed.

Then cover with cling film and let rest for about half an hour.

At this time, prepare the filling.

Peel the potatoes and cook until tender. Simmer the liver in its own juice until all the liquid has evaporated. We do this over low heat. Don't forget to add salt while cooking.

Finely chop the onion and fry in sunflower oil over low heat until golden brown.

When the potatoes are ready, mash them and add salt to taste. Mix with fried onions and stewed liver. It can also be crushed or minced.

The filling is like a thick puree. It is very convenient for modeling and does not leak during frying.

Now let's start making pies. Cut the dough into two parts.

And roll each one into a sausage and cut it into small pieces.

Roll out each piece with a rolling pin or your hands.

We spread the filling and form the products. Cover the resulting pies with a towel for 20-30 minutes.

All that remains is to fry in a frying pan until golden brown.

As soon as the pies are ready, immediately grease them with butter.

Put the kettle on and invite your family to the table!

“Peasant” thin pies with potatoes and mushrooms with milk

Very tasty dish made with milk dough. And the combination of potatoes and mushrooms will complement their amazing taste and aroma; please your family with these blushes, they are very tasty!

Required Products:

• 750-800 g flour;
• 300 ml milk;
• 70-100 g butter;
• 1 egg;
• 1 tbsp. Sahara;
• 1 tsp salt;
• water;
• 30 g fresh yeast.

For filling:

• 800 g potatoes;
• 300 g champignons;
• 1 onion.

Preparation:

We dilute the yeast in a small amount of warm water. Add sugar and 1 tsp. flour. Mix everything and leave for 15 minutes.

The yeast is ready.

Sift half the flour into a bowl and pour in milk at room temperature. Mix with a whisk.

Without ceasing to stir, introduce the yeast mixture.

We remove the dough in a warm place for 1 hour, after covering it with a towel.

While the dough is rising, prepare the filling. Boil potatoes in salted water until tender. Finely chop the onion and fry until transparent. Then add the diced champignons.

Fry until the liquid evaporates, stirring occasionally. Then add salt and pepper to taste. Then continue frying for another 1 minute.

We make mashed potatoes. Add mushrooms and onions and mix well. If necessary, you can add more salt.

To ensure the filling is homogeneous, you can pass it through a meat grinder or use an immersion blender.

During this time the dough has already risen.

Add the remaining flour (pre-sifted) and salt. Mix the dough.

Add the egg and softened butter.

Knead the dough so that it does not stick to your hands.

Divide the dough into balls and leave under a towel for 15-20 minutes.

Then we roll them out into flat cakes, lay out the filling and form pies. You can start frying right away.

This dough is also ideal for pies with sweet fillings.

A quick recipe with yeast “like on the market”

Ruddy, fluffy and very tasty pies with a crispy crust, just like at the bazaar. It was a must when I was at the market with my parents - it was a tradition to buy this delicacy, of course at a trusted pie shop, and I still remember the amazing taste! It seems to me that you can’t find these now, or maybe I just don’t know “fish” places... That’s why I don’t buy them, but fry them myself and share them with you. They are prepared very quickly and not difficult. I think every housewife should have such a recipe, and they remain tasty even cold, although to be honest, I rarely have them left...

Required Products:

• 250-275 ml water;
• 7-8 g dry yeast;
• 60 g plant. oils;
• 1 tsp salt;
• 1.5 tbsp. Sahara;
• 500 g flour.

Preparation:

Add vegetable oil, salt and sugar to warm water. Stir until the bulk ingredients dissolve. Then add the sifted flour and yeast. Knead an elastic, soft and delicate dough that does not stick to your hands or the table.

Divide the dough into small pieces. We give them the shape of cakes. Place 1 tablespoon of filling in the middle. For us it's potatoes with onions.

For shaping, there is no need to add flour or vegetable oil, since the dough is not sticky and is very pliable.

After this, we form the pies and fry them until golden brown.

The pies must be fried in a sufficient amount of vegetable oil. First on one side, then turn it over to the other and cover the pan with a lid until fully cooked.

Now our dish is ready!

Help yourself!

Video on how to make pies with potatoes and cabbage according to grandma’s recipe

I hope you enjoy the recipe!

Enjoy your tea!

Very tasty dough “like in a cafeteria”

My friend’s grandmother, who worked in a canteen all her life, shared this amazing recipe with me, oh, if only you knew how she cooks! And when my friend and I came to visit her, she always had homemade cakes for tea, various pies, buns, fried pies or belyashi, she always treated us to such...

Required Products:

• 1 tbsp. Sahara;
• 2 tbsp. water;
• 11 g instant yeast;
• 1 kg of flour (+- 200 g);
• about 1 tsp. salt.

For filling:

• 1 kg of potatoes;
• 1 onion (large);
• 70 g butter;
• salt - to taste.

Pour a packet of yeast and sugar into a bowl. Pour a glass of warm water. Stir until the sugar dissolves. Leave the yeast for 30 minutes until foam forms.

This is such a lush mixture.

Then add 1 kg of sifted flour and about 1 teaspoon of salt. Pour in the remaining glass of warm water.

Mix the dough. Cover it with a damp towel and put it in a warm place.

At this time, prepare the filling. Cut the potatoes into medium-sized pieces and set to cook. Chop the onion and fry in a small amount of oil.

Place the onion in a blender to prevent any remaining sunflower oil from the frying pan from getting into it. Puree the onion until pureed. Leave some water in the boiled potatoes. Add onion, butter and add a little salt. Mix all ingredients until pureed. The filling is ready!

Make a sausage from the dough and cut it into pieces. Roll each of them into a thin cake.

Place a tablespoon of filling in the middle. We form a patty and press it with the palm of our hand to make it thinner. Fry in a hot frying pan in a large amount of vegetable oil.

That's all, let's fry the rest of the blush using the same principle!

Bon appetit!

So the selection of recipes has come to an end, I hope you liked them and you will find your favorite and most delicious cooking option! Add the article to your bookmarks so that it doesn’t get lost and be sure to share it with your friends on social media. networks by clicking on the buttons..

Well, all we can do is wish you a pleasant tea party!

See you soon!

Fried pies with potatoes

5 (100%) 1 vote

I had no desire to tinker with yeast baked goods and fire up the oven. And I wanted some pies. I decided to quickly make pies with potatoes fried in a frying pan; the recipe with photos turned out to be voluminous, but everything in it is clear. Preparing is much faster and easier than it seems at first glance. There is no need to make a classic dough, and after kneading the yeast dough rests for only 15-20 minutes. Although you can bake right away, I still let it rest after kneading. The pies are amazing: thin crispy crust and lots and lots of delicious filling.

I made fried pies with potatoes from lean yeast dough using water. There are no eggs or milk in it. The filling is also lean: mashed potatoes with fried onions.

Ingredients

To make fried potato pies you will need:

• wheat flour - 300 g + 60-80 g for adding;
• water – 1 glass (250 ml);
• fresh yeast – 25 g;
• granulated sugar – 1 tbsp. l;
• sunflower oil – 2 tbsp. l;
• table salt – 1 tsp.

• peeled potatoes – 800 g;
• onion – 3 medium heads;
• sunflower oil – 4 tbsp. l. + for frying approximately 0.5 cups.
• salt and black pepper - to taste.

How to cook fried pies with potatoes in a frying pan. Recipe

The whole process consists of three stages. First I make the dough (more precisely, I activate the yeast), while it wakes up, I prepare the filling. It will cool for about 20 minutes - this time is enough to knead the dough and let it rise a little. Mix fresh compressed yeast, sugar and salt. I grind it with a spoon into a thin paste.

I pour a glass of warm water, the temperature is slightly warmer than room temperature.

I stir. What’s good about this method is that by kneading the yeast into a paste, you get rid of the need to catch lumps, the mixture immediately becomes homogeneous.

Sift 300 grams of flour into a larger bowl. I make a depression or funnel in the center.

I pour the diluted yeast into the hole. No need to stir! If they overflow a little, it’s not a big deal, but you don’t need to mix the liquid with flour yet.

I lightly sprinkle the liquid with flour, pouring from the sides. Again, I don’t mix it, but just sprinkle it in a thin layer. I cover and put in a warm place. I leave it like this for 20 minutes. Just this time will be enough for the yeast to activate, and I will start preparing the filling.

I cut the peeled potatoes into small pieces and put them in boiling water. I add some salt, throw in about a teaspoon of salt. Cook until done.

I put a frying pan on the adjacent burner and pour in oil. I warm it up and at the same time finely chop the onion for frying. I pour the onion cubes into the hot oil. Fry over low heat, stirring.

We like the potato filling for pies to be cooked with well-fried onions; I fry them until golden brown. You can only soften it or brown it more than I did.

The potatoes are cooked. I pour the water into a bowl - you may need it if the filling turns out to be very cool. I mash the hot tubers with a masher. I don’t add oil, there is enough of it in the onion frying.

If the crushed potatoes are dense, as if lumpy, add a little water and stir until smooth but thick.

I mix the puree with fried onions and season with black pepper to taste. You can add fresh herbs or throw in a few pinches of dried dill. Now the potatoes need to be cooled a little until warm.

The dough is ripe. Bubbles and cracks have appeared on the surface, a sour smell is felt - everything indicates that the yeast is high-quality, strong and it’s time to knead the dough.

Using a spoon, mix the dough with flour until you get a viscous, loose mass. It may seem dry, but there is no need to add water - the dough still needs to be kneaded by hand and when kneading it will become a completely different consistency.

To make kneading easier, I add a couple of tablespoons of refined sunflower oil.

I start kneading with my hands in a bowl. The dough is sticky and wet at first.

When it forms a more or less homogeneous bun, put it on a board, sprinkle with flour (add a little at a time) and knead by hand. The dough for fried pies will be softer than for oven ones, but not sticky.

In about ten minutes it will become smooth and very tender. If you press, it does not spring back, but seems to flatten. You can’t fill it with flour, add literally a tablespoon at a time (it takes me 3-4 tablespoons).

I put it back into the bowl and put it in the oven with the heat off (temperature +40 degrees) or closer to the radiator. In the heat, in 15 minutes the bun will grow three to five times and become very, very soft.

Well, the potatoes have cooled down, the dough has risen. As you can see, the recipe for fried potato pies is simple and doesn’t take much time. All that remains is to mold them and fry them. I lubricate my hands and table with oil. I divide the bun into equal pieces weighing 50 grams. This time there were 12 blanks.

I flatten a few pieces into flat cakes about 1 cm thick. I cover the rest so that a crust does not form on top. Place a tablespoon of filling in the middle. The dough is very elastic and stretches well, so leave very little empty space around the edges.

I lift the edges of the tortillas and bring them together over the filling. I pinch the seam from the edges to the middle - this way the potatoes don’t come out and the scallop turns out even. I turn up the seam. Make sure that the tuck is tight and there are no open areas left.

I turn the workpieces seam side down and press them down with my palm. If you leave it high, then when frying the pies will still rise and you will have to pour a lot of oil so that there is a golden crust on all sides.

Pour oil into the frying pan, a layer of about 2.5-3 cm. Heat well over medium heat. I lay out the pies; I have three pieces in a small frying pan. Fry on one side for about three minutes, until golden brown on the bottom.

I carefully pry it with two forks. I turn it over and brown the other side for about two minutes. I take out the pies with a slotted spoon and transfer them to a plate lined with a paper napkin.

To make the crust softer, I cover the pies with a large bowl or pile them on a plate.

It’s better to try the pies while they’re hot, but not straight from the pan (you might get burned!), let them cool a little.

After sitting for about ten minutes, the fried potato pies become soft, but remain crispy. The crust is thin, with bubbles, and inside there is a delicious filling. They cook perfectly. A very successful recipe for fried pies, completely inexpensive in terms of ingredients and easy to prepare. It will be a real lifesaver during Lent, and it will also come in handy on ordinary days. Bon appetit and happy baking everyone! Your Plyushkin.

And here is another version of fried pies with potatoes in video format:

Every person from time to time likes to treat himself to delicious and aromatic homemade baked goods, such as pies. Let's talk about how to bake hearty potato pies.

Calorie content

Nutritional value per 100 grams:

• Calories: 180 kcal.
• Proteins: 5 g.
• Fat: 5 g.
• Carbohydrates: 30 g.

Making the best dough for potato pies

Pie dough is prepared in various ways. Let's look at the best recipes.

Option #1

Ingredients:

• Dry yeast – 2 teaspoons;
• Salt – ½ teaspoon;
• Warm milk – 1 glass;
• Sugar – 2 tbsp. spoons;
• Margarine – 200 g;
• Flour - 3.5 cups.

Preparation:

1. Mix the yeast with salt, then add milk, sugar and margarine. Whisk all ingredients using a whisk or mixer. Then gradually add flour to the mixture.
2. The dough should not be too thick or heavy. Thanks to margarine, it will not stick to your hands.
3. Wrap the mixed mixture in a bag and place it in the refrigerator for 4 hours. For convenience, you can leave it overnight.

In the morning, feel free to start modeling and baking pies.

Option No. 2

Ingredients:

• 25 g fresh yeast;
• 500 - 600 g flour;
• 100 g vegetable oil;
• A tablespoon of sugar;
• 2 teaspoons salt;
• Boiled water at room temperature.

Preparation:

1. Make a dough. Fill the glass a quarter full with warm water. Add yeast, sugar and a little flour. Mix everything and leave to rise for 15 - 20 minutes.
2. Pour flour, salt into a large bowl and stir, then pour in the dough and warm vegetable oil.
3. Slowly add water, gently stirring the ingredients.
4. Knead until the mixture becomes soft but not sticky.
5. Cover the bowl with cling film or a towel and leave to rise for about 40-60 minutes.
6. Once the dough has risen, knead it again and leave to rise for an hour.

The dough is ready for baking pies.

Video recipe

Step-by-step recipe for delicious pies with potatoes in the oven

To prepare delicious, aromatic and airy pies in the oven with potatoes, you will need the following products:

Ingredients for the dough:

• 1 liter of water;
• 50 ml vegetable oil;
• 3 teaspoons salt;
• 3 - 4 tbsp. spoons of sugar;
• 22 g dry yeast;
• 1.5 - 1.7 kg of wheat flour;
• 2 yolks.

This amount of dough makes approximately 40-45 small pies. If you need to bake less, then halve the amount of ingredients.

Filling ingredients:

• Potato;
• One onion;
• Vegetable oil;
• Salt to taste.

Step-by-step cooking recipe:

1. Let's prepare the filling. Boil the potatoes and make mashed potatoes. Place a frying pan with vegetable oil on the fire and fry the onion, chopped into small cubes. Fry until it turns golden. Then add the fried onion along with the oil to the cooled potatoes and mix thoroughly.
2. Let's start preparing the test. Take a large bowl and pour warm water and yeast into it. Stir and leave for a couple of minutes to dissolve.
3. Add salt, sugar, vegetable oil and mix. Now we begin to add flour (to begin with, add only one kilogram of flour). Add in, stirring the dough with a spoon. Leave it warm until it fits.
4. As soon as the volume doubles, knead the mass, adding the rest of the flour. Then we let the dough rise. After this it is ready for use.
5. Take a small piece of dough and roll it into a long “sausage”. Then cut into equal pieces.
6. Using a rolling pin, roll out each piece. Remember, the dough will rise, so the thickness should be 2 - 3 mm.
7. Place the filling on the rolled out circles and begin to form the pies.
8. Line a baking tray with baking paper. Place the pies on a sheet, seam side down, and brush with beaten egg yolks. Do not place the pies close to each other, otherwise they will increase in volume and stick together in the oven.
9. Bake for 15 minutes at 180 degrees.

Video recipe

To make your baked goods delicious, you need to follow simple rules.

• Regardless of the recipe, follow the proportions of ingredients.
• Use fresh and high quality products. For example, old flour can make baked goods tough.
• All products should be at room temperature.
• Classic pie dough is kneaded only by hand.

By following the recommendations and advice, learn how to make delicious pies at home that all your family will love. By choosing the appropriate recipe, you can prepare pies not only with potatoes, but also with other fillings.

Pie with potatoes is a favorite and familiar food to everyone.

Neither children nor adults will refuse this rosy product.

Especially if the pies are homemade and fried, fluffy and aromatic, prepared according to our recipes.

Shall we indulge in some delicious pies?

Pies with potatoes fried in a frying pan - general cooking principles

Most pie recipes use yeast dough. With it, the products turn out to be porous, airy, and if cooked correctly and allowed to dry out, they will remain soft for a long time. Nowadays pressed raw yeast is rarely used and almost all recipes are tailored to dry granules.

How to knead yeast dough:

On the water;

Milk, kefir;

Serum;

Mixtures of water and sour cream;

Based on a mixture of several ingredients.

Thrifty housewives make dough using soured milk and other stagnant products. You can also add a little butter and an egg. Flour is always sifted before adding to get rid of impurities and fill the product with oxygen, which yeast needs for normal development.

Fried pies can also be made from unleavened dough using water or kefir. For porosity and softness, baking powder is added to it.

For the filling, mashed potatoes are mainly prepared. Often they put in it: onions, meat products, vegetables, mushrooms, sausages. Fry the pies in vegetable oil in a frying pan in batches, several pieces at a time.

Recipe 1: Potato pies fried in a pan made from yeast dough

A classic recipe for pan-fried potato pies. For aroma and a richer taste, onions are added to the puree.

Ingredients

0.5 liters of water (you can use whey or milk);

Spoon of sugar;

About 6 cups flour;

¼ spoon of salt;

40 ml oil.

For filling:

0.8 kg potatoes;

0.15 kg of onion.

Preparation

1. Pour heated water into a large bowl or pan, add sugar, yeast and half the flour. Leave the dough for thirty minutes.

2. Add salt and remaining flour. When kneading, add oil. Cover the pan (bowl) with a towel and leave until well risen. The dough should increase in size by three times.

3. For the filling, prepare regular mashed potatoes. Cut the onion into cubes, fry and add to it. Don't forget about spices. In addition to salt, you can add pepper, some herbs, paprika and other spices.

4. Take out the dough and cut it into pieces, put it on the table, let it rise a little. Flatten each into a flat cake, add the filling, and connect the edges.

5. Heat oil in a frying pan. The layer thickness should be at least 2 centimeters, otherwise the pies will bake unevenly.

6. Lightly flatten the molded pies so that they are not so round and fry on both sides. There is no need to cover the pan, since the filling is already ready, and the yeast dough is fried quickly.

Recipe 2: Potato pies fried in a frying pan made from unleavened dough

The special feature of these pan-fried potato pies is the thin unleavened dough, which is kneaded with kefir without adding yeast. For porosity, baking soda is added; you can replace it with ripper.

Ingredients

500 ml kefir;

Salt, sugar;

2/3 tsp. soda;

2-3 spoons of oil.

For the filling, prepare regular mashed potatoes, as in the previous recipe. Can be done with or without onions.

Preparation

1. Add soda to warm kefir and mix.

2. Separately, beat 2 eggs with a spoon of sugar and a pinch of salt. Pour into kefir, stir.

3. Pour in flour, pour in a couple of spoons of butter, and knead. Make an elastic but not too tough dough. Let him lie down, 15 minutes is enough.

4. Make balls from the dough, roll it out, put the filling and make regular pies. The amount of filling and size is at your discretion.

5. Fry in a frying pan with butter until golden brown.

Recipe 3: Potato pies fried in a choux pastry pan

The main advantage of such potato pies fried in a frying pan is the instant dough, which does not need to stand for a long time. In general, it can be used with any filling, not necessarily only with potatoes. It is mixed with yeast, but using a special technology.

Ingredients

460 ml water;

0.6 kg flour;

11 grams of yeast;

1 tsp. salt;

1 tbsp. l. Sahara;

30-50 grams of butter.

The filling is mashed potatoes with onions or any other additives. Approximately it will take about 800 grams.

Preparation

1. Divide the water in half. We heat one part until warm, and boil the second.

2. Dissolve sugar with yeast and salt in warm water.

3. Sift flour into a large bowl, make flour and pour in liquid, add butter. Mix a little with flour and immediately pour in boiling water. Stir vigorously with a spoon, then with your hands. If the dough is weak, you can add more flour.

4. You can immediately form the pies, but it is better to let the dough stand for 10 minutes so that the gluten swells, it levels out, becomes smooth and soft.

5. We cut, sculpt and fry the products in the classic way, as described in the recipes above.

Recipe 4: Potato pies fried in a puff pastry pan

The version of puff pastries with potatoes fried in a frying pan will especially appeal to those who are not friends with dough. It will also help out if you have leftover mashed potatoes from lunch or dinner and you urgently need to think of something for tea or a snack. It is better to use puff pastry with yeast; it makes fried products softer.

Ingredients

1 package of dough;

600 grams of puree;

Preparation

1. For a more pronounced taste, add a little pepper to the puree, you can add chopped garlic, dried or fresh herbs. Mix.

2. Lay out the puff pastry on the table and roll it out to three millimeters.

3. Now you can squeeze it out with a large cup to make circles. But this is not very profitable, since there will be a lot of trimmings. It is better to cut into rectangles or squares. The size is arbitrary.

4. Now place the filling in the center of each piece.

5. Take a brush (rag, sponge), moisten it in water and go along all the edges of the pieces, moisten it.

6. Let's make pies. They can be in the form of rectangles, triangles or envelopes. We do what we like or what works best.

7. Fry in oil until cooked.

Recipe 5: Potato pies fried in a pan from yeast dough with milk

Another version of the dough with yeast for fried pies. In this recipe it is richer, more tender, the products turn out ruddy and airy. We prepare the usual filling from puree.

Ingredients

0.8 kg flour;

300 ml milk;

Salt and sugar;

80 grams of butter; drained;

15 grams of yeast (dry).

Preparation

1. Dissolve a spoonful of sugar with yeast in warm milk. Leave for 15 minutes. During this time, melt the butter and cool until warm.

2. Mix the egg with a little less than a teaspoon of salt and add to the milk. Stir.

3. Pour in the oil and add the flour. Knead soft dough. The lump should be homogeneous and smooth.

4. Place in a tall pan, cover with a towel and leave for an hour. Then knead it and let it sit for another half hour.

5. We start making regular pies and fry them in a frying pan.

Recipe 6: Pies with potatoes and meat fried in a frying pan

Potato pies fried in a frying pan will turn out especially aromatic and tasty if you add a little minced meat to the filling. We use any yeast dough.

Ingredients

1 kg of dough;

0.6 kg potatoes;

2 onions;

0.3 kg minced meat;

Butter.

Preparation

1. Cut the peeled potatoes into pieces and cook the puree in salted water.

2. Cut the onions into cubes and fry in butter for a minute.

3. As soon as the onion becomes transparent, add the minced meat and fry until tender. 7-8 minutes is enough.

4. Mix the fried minced meat with mashed potatoes, add more salt, pepper and other spices. Let the filling cool.

5. Make pies with cooked minced meat and fry until done.

Recipe 7: Pies with potatoes and cabbage fried in a frying pan

Potatoes and cabbage are an ideal combination, especially as a filling for fried pies. We will use sauerkraut, it turns out especially tasty. But you can also fry fresh in a frying pan. We use absolutely any dough, it turns out delicious with fresh dough.

Filling ingredients

500 grams of potatoes;

600 grams of sauerkraut;

1-2 onions;

Oil and spices.

Preparation

1. Prepare classic mashed potatoes, add fried onions.

2. Squeeze the sauerkraut; if it is too sour, you can rinse it.

3. Heat a little oil in a frying pan, add cabbage and fry until soft.

4. Now roll out the dough into flat cakes and put half a spoonful of mashed potatoes and the same amount of cabbage into each one. We seal the edges.

5. Fry the pies in oil until golden brown.

Recipe 8: Pies with potatoes and sausages fried in a frying pan

Just a couple of sausages will completely change the taste of these pies. The filling will be aromatic and more tasty. It is better to use yeast dough with milk or water.

Ingredients

1 kg of dough;

0.7 kg potatoes;

1 onion;

Salt pepper;

Oil and spices;

2-4 sausages.

Preparation

1. Prepare regular mashed potatoes.

2. Finely chop the onion and fry in oil until the pieces are transparent.

3. Add chopped sausage and fry together. Instead of sausage, you can similarly take a sausage or a piece of sausage.

4. Mix the puree with sausages, season the resulting filling with spices.

5. Divide the dough into 14-15 pieces, make flat cakes, add the filling and connect the edges.

6. Fry like regular potato pies until the crust is browned.

Pies with potatoes fried in a frying pan - useful tips and tricks

You cannot add a lot of sugar to the dough for fried pies, otherwise they will quickly burn and remain raw inside.

Steep and hard dough is kneaded only for dumplings and other similar products. The pies do not tolerate it; they turn out tough and tasteless. They require soft and airy dough, even if a little sticky.

Many housewives cut the dough on a table sprinkled with flour. But when frying, the grains burn, soot forms in the pan, and the oil smokes. But all this can be easily avoided. It is enough just to use vegetable oil instead of flour. They lubricate the cutting surface, as well as your hands.

Fried pies will turn out especially tasty if you mix vegetable oil with ghee. But you don’t need to add a lot, otherwise the mixture will burn quickly.

Place the pies on the frying pan only with the seam side down. If you do the opposite, there is a high probability that the product will break apart.

The pies are placed only in hot oil. If it is not heated enough, it will penetrate into the dough, the products will turn out oily, too greasy and tasteless.