Pour cold water over the chicken liver, put on the fire, bring to a boil, reduce the heat, add salt to the water and cook the liver until tender, about 15-20 minutes. Pass the boiled chicken liver through a meat grinder. Cut the peeled potatoes into four parts and add water, put on the fire, after the water boils, reduce the heat and cook until the potatoes are ready (do not add salt to the water). When the potatoes are cooked, pour 250 ml of the resulting broth (the water in which the potatoes were boiled) into the bowl in which we will prepare the dough; we will not need the rest of the broth. Mash the boiled potatoes with a masher, add salt and pepper to taste, add twisted chicken liver and mix - the filling for the pies is ready.

Crumble the yeast into the warm potato broth, add sugar and add 100-150 grams of flour, mix and leave the dough for 20 minutes until a fluffy cap appears. Beat the egg with a fork, add salt and vegetable oil, mix everything and add to the prepared dough, mix. Adding sifted flour in parts, knead a soft, elastic dough. Grease a bowl with vegetable oil, place the dough there, cover with a towel and leave for 1 hour. The dough should double in size.

Place the finished dough on a floured work surface, knead and divide into small balls. I got 22 pieces.

Roll each ball into a flat cake and place 1 tablespoon of filling on it.

Dust the board with a little flour or grease it with vegetable oil, lay out the pies, while we make all the pies, the first ones will already fit and can be fried.

Pour a 1-1.5 cm layer of vegetable oil into the frying pan, heat it well and place the pies.

Place the pies on a paper towel to remove excess oil. Appetizing, filling and very tasty pies mixed with potato broth are ready.

It is better to serve the pies with potato broth warm.

Bon appetit!

When I boil potatoes, I never pour out the broth! And I make SUCH GORGEOUS PIES from it! The dough is delicate, fluffy, soft. The crust turns out crispy! Well, it's a miracle. My husband’s grandmother taught me how to make pies with potato broth, and this recipe has been in our family for many years! By the way, the potato broth can be stored for 2 days in the refrigerator, if you do not plan to make pies on the same day that you boiled the potatoes.

Ingredients:

• potato broth - 250 ml;
• 20 grams of fresh yeast or 7 grams of dry yeast;
• sugar - 1 tbsp;
• mayonnaise or sour cream - 1 tbsp;
• do not add salt to this dough, because the broth is a little salty when boiling potatoes, this is enough;
• sunflower oil - 3 tbsp;
• flour - 450 grams;

The filling for these pies can be anything you like - today I mixed leftover potatoes with fried cabbage and mushrooms.

Pies made with potato broth. Step by step recipe

1. Mix yeast with 100 ml of warm potato broth, add sugar and leave for 15-20 minutes. so that the yeast gives a cap).
2. Then add the whole broth (warm), sour cream or mayonnaise, sunflower oil, sifted flour and knead the dough.
3. Do not overfill the dough with flour; it should be very soft. Cover the dough with a towel and leave for 1 hour in a warm place.
4. After the specified time, you can make pies. Form into flat cakes, add filling, pinch the edges.
5. Fry over medium heat on both sides until done.

These pies are soft even the next day! The dough is gorgeous, believe me, you will fall in love with it the first time you prepare it!

Soft, tender dough made from potato broth with dry yeast is suitable for making pies with any filling: cheese, potatoes, onions, eggs, meat and even fruit. It will turn out equally delicious. The preparation time for the pies is about 2 hours (taking into account the readiness of the dough). The dish is much simpler than it seems at first glance. Even novice cooks can do it.

Ingredients:

• flour – 2.5 cups;
• potato broth - 1 glass;
• dry yeast – 1 teaspoon;
• sugar – 1 tablespoon;
• salt – 0.5 teaspoon;
• potatoes – 6-7 pieces;
• soft cheese (for example, suluguni) – 150 grams;
• butter – 50 grams;
• pepper - to taste;
• vegetable oil - for frying.

It is better to fry the dough mixed with potato broth in a frying pan, since after baking in the oven it turns out hard.

Recipe for pies with potato broth

1. Peel the potatoes, wash, cut into slices and boil in salted water until tender. The pulp will be used as a filling for pies.

2. Grate the cheese on a coarse grater.

3. Drain a glass of broth from the finished potatoes; the rest is not needed. Grind the pulp to a puree, cool slightly.

4. Add melted butter, salt, pepper and grated cheese to the puree. Stir until smooth. The filling is ready.

5. When the potato broth has cooled to a temperature of 28-30°C, add yeast, sugar and salt to it. Mix.

If you add yeast to a broth that is too hot, it will die and the dough will not rise!

6. Mix two glasses of flour and yeast broth in a deep bowl. You should get a soft sticky dough.

7. Leave the dough for 60 minutes in a warm place, covered with a towel.

8. Knead the risen dough again, dusting it with flour (about half a cup will be used). The dough should become soft and elastic.

9. Make “sausages” from the dough, which are cut into pieces. Roll each piece into a flat cake, this will be the basis of the pies.

10. Place the filling on each tortilla. Make pies of any shape.

11. Heat a frying pan with vegetable oil. Fry the pieces on both sides until golden brown. First, it is better to fry the pie seam side down.

Yeast dough made with potato broth, ideal for keeping pies and baked goods from getting stale for a long time. Sometimes you prepare pies for the road, and even on the second or third day they are just as soft and tasty, and if you heat them up, for example in the microwave, then they seem to have just been baked, piping hot. I highly recommend it to hostesses. If your family wants it, boil the potatoes, drain the broth with a couple of potatoes and use this broth to knead the dough for pies.

The pies are hot, rosy, piping hot - it’s always a holiday. You will need for the recipe for making pies:

Ingredients:
0.5 liter of potato soup (together with potatoes 2-3 pcs.)
50 gr. yeast
2 tbsp sugar
1 tbsp salt without top
3 tablespoons vegetable oil
You need to prepare the dough using potato broth, using all the ingredients indicated for kneading the dough. Leave the dough to rise, after the dough has risen almost twice, knead it and let it rise again. After rising, the dough is ready, you can start making pies. Fry the pies as usual, in vegetable oil. The same dough is suitable for meat whites and pies, which do not need to be fried, but baked in the oven. The filling can be any: with any fresh one, with rice with egg, with carrots. Prepare for your health!

Potato dough, as you might guess, is great for savory baking. Thanks to the unusual cooking technology, the dough is very airy, tasty and melts in your mouth. In addition, yesterday’s uneaten side dish in the form of mashed potatoes may be involved in its preparation. Meat, cabbage and mushrooms are suitable fillings. But you can also show your imagination by choosing the most suitable option for yourself.

Potato dough for pies in a frying pan

Potato dough pies cooked in a frying pan are very soft and flavorful. During the frying process, a ruddy golden surface is formed, which, despite its appearance, is very tender.

Direct dough preparation process:

1. The potatoes must be washed thoroughly without removing the skin. Place in a pan of suitable size and add water so that it completely covers the prepared vegetables. Add a little table salt and cook in water brought to boiling temperature for 20 minutes;
2. Once the potatoes are fully cooked, remove them from the water and leave them to cool for a few minutes;
3. Then peel the vegetable from the soft skin and grate it with a large grater;
4. Place the chopped potatoes in a deep container and beat in the prepared chicken eggs. Immediately sprinkle the mixture with table salt and allspice;
5. Mix thoroughly and immediately you can gradually add flour, while constantly stirring the composition;
6. Stop adding flour the moment the dough stops sticking to your hands. Knead it thoroughly, set it aside and start preparing the filling.

Yeast dough with potato broth

Yeast dough prepared using potato broth turns out airy and tender. A wide variety of fillings can be used for such a base. You must first prepare the following list of components:

• 800 g wheat flour;
• ½ l potato broth;
• 1 tbsp. l. Sahara;
• 60 g margarine;
• 2 tbsp. l. sunflower oil;
• 1 tsp. yeast, dry;
• ½ tbsp. l. salt.

Cooking time – 80 minutes.

Calorie content – ​​250 kcal.

How to prepare the dough:

1. When boiling potatoes for various needs, it is necessary to drain the broth and leave for a while to cool;
2. At the moment when the liquid becomes warm, you can add margarine to it, previously divided into smaller pieces;
3. Mix thoroughly to dissolve the margarine and immediately add the prepared sunflower oil;
4. Add salt, sugar and the required amount of dry yeast to the mixture. Using a whisk, whisk the mixture a little to dissolve all the added ingredients;
5. Sift the flour and add to the prepared potato broth mixture in small parts. After each added part, you need to mix the mixture very thoroughly;
6. Ultimately, the resulting dough has a liquid consistency. It must be covered with a clean kitchen towel and set aside in a warm place;
7. After an hour, you can start forming the pies, after moistening your hands with sunflower oil.

Pies from mashed potatoes with meat

To prepare these delicious and very aromatic pies you will need:

• 2000 g potato tubers;
• 2 eggs (chicken);
• 100 g wheat flour;
• 60 g corn flour;
• 3 tbsp. l. sunflower oil;
• ½ kg of any minced meat;
• 1 onion;
• 3 tbsp. l. vegetable broth (can be replaced with boiled water);
• 2 tbsp. l. olive oil;
• 6 black peppercorns;
• 4 cardamom grains;
• 1 tsp. coriander;
• ½ tsp. caraway;
• 1 dried cloves;
• 1 pinch of sea salt.

Cooking time – 110 minutes.

Calorie content – ​​156 kcal.

Step-by-step process for preparing flavored pies:

1. Turn on the oven immediately and heat it to a temperature of 200˚C;
2. Wash the potato tubers very thoroughly, dry them and place them on a baking sheet. Place it in the oven and bake the potatoes there for 40 minutes;
3. Remove the potatoes, cool, peel them and break them into smaller pieces with your hands;
4. Add chicken eggs, wheat flour (70 g) to the chopped potatoes and stir until a homogeneous mixture is formed. For convenience, you can use a food processor with a special dough attachment;
5. Peel the onion and chop very finely;
6. Heat a frying pan on the stove and grease it with olive oil, put the onion in there and fry until tender;
7. Pre-crush the prepared seasonings (cumin, cloves, black pepper, coriander, cardamom) in a mortar and add to the frying pan with the onions;
8. Place the prepared minced meat there, add vegetable broth and simmer for 10 minutes. Before finishing stewing, sprinkle the mixture with sea salt;
9. Sprinkle the table with the remaining wheat flour and form small pancakes from the potato dough, rolling them in flour;
10. Place 1 tsp in the middle of each pancake. prepared filling and form small cakes;
11. Treat the frying pan with sunflower oil, heat it on the stove and place the formed flat cakes there, previously rolled in corn flour;
12. Fry until golden brown on each side.

Potato pies with cabbage

Preparing such pies takes a small amount of time and requires little effort, but, nevertheless, it is a very tasty and interesting dish.

To make the pies you will need:

• 1000 g potatoes;
• 2 eggs (chicken);
• 3 tbsp. l. wheat flour;
• spices - at personal discretion;
• cabbage (fresh or pickled) – 500 g.

Cooking time – 1 hour.

Calorie content – ​​125.8 kcal.

Preparation:

Recipe for potato dough pies with mushrooms

To make this recipe a reality, you will need to first prepare the following list of ingredients:

• 800 g potatoes;
• 1+1 egg (chicken);
• table salt – the amount depends on personal preference;
• ground black pepper - quantity at personal discretion;
• 300 g fresh mushrooms;
• 2 onions;
• 15 g fresh green onions;
• 2 tbsp. l.+100 ml sunflower oil;
• 50 ml purified water;
• 8 tbsp. l. breadcrumbs;
• several branches of fresh parsley.

Cooking time – 60 minutes.

Calorie content – ​​150 kcal.

Detailed description of making pies:

1. Peel the prepared potatoes, wash them, cut them into pieces, add water and cook in water on the stove until fully cooked;
2. Peel the onion and cut into small cubes;
3. Wash, peel and, if necessary, cut the mushrooms into smaller pieces;
4. Heat a frying pan on the stove, add vegetable oil, add chopped onion and fry until half cooked. Next add the mushrooms and fry until fully cooked along with the onions;
5. Sprinkle with a little salt and pepper and stir;
6. Place the fried mushrooms in a blender and chop a little. Chop the green onions, add to the mushroom filling and stir the mixture;
7. Drain the water from the finished potatoes and mash them until a smooth puree is obtained;
8. Add 1 chicken egg to the puree and sprinkle with salt. Stir and leave to cool;
9. During this time, you need to prepare the mixture for breading;
10. Place breadcrumbs on a plate;
11. In another container, beat 1 chicken egg along with purified water;
12. Before you start forming the pies, you need to wet your hands a little in water;
13. Form a ball from a small amount of mashed potatoes, which you immediately need to flatten and add a tablespoon of mushroom filling to the center of the prepared crust. Connect the edges and form the resulting cake into a pie;
14. Dip the resulting pie into the egg and water mixture and immediately roll it in breadcrumbs;
15. Heat a frying pan, add sunflower oil and place the formed pies there, which need to be fried on both sides until a characteristic golden color is formed;
16. Place on a paper towel to remove excess fat and serve, after garnishing with sprigs of fresh parsley.

Dough for pies using mashed potatoes allows you to get a tender, airy and tasty dish that will also delight you with an unusual potato aroma. Preparing these pies is very simple and does not require any special culinary skills.