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:

Ruddy, hot, incredibly tasty pies can perhaps be called the most popular dish of Russian cuisine. They always take pride of place on the table and disappear from the plates at lightning speed. Pies and pies are one of the few traditional dishes that have survived to this day almost unchanged. And now we prepare baked goods, following the recipes of our ancestors.

The filling plays an important role in pies. And here, probably, there is not a single vegetable or fruit that would not be suitable for these purposes. Russian cuisine offers a huge number of various fillings: eggs, cottage cheese, meat, liver, cereals, fish, mushrooms, cabbage and, of course, potatoes. It is with this root vegetable that many housewives prefer to make pies.

Even more important than the filling is the dough in baking. Here, too, there is a huge selection: yeast straight and sponged, lean, puff pastry. Yeast sponge dough is made in two stages. First, prepare a dough from a small amount of flour and yeast. Then knead the dough and leave it to rise.

When preparing straight dough, it takes much less time. All ingredients are simply combined in a certain sequence, the dough is kneaded and left to ferment for a certain time.

Puff pastry, as the name suggests, is distinguished by its multi-layered nature. Its peculiarity lies in its preparation technology. First, knead regular unleavened dough and leave it to proof. After that, the rolled out dough is greased with oil, folded into an envelope, and sent to the refrigerator. Then they roll it out again, grease it with butter, fold it into an envelope and cool it. This will be repeated several times. This is quite a long process. But for home cooking, you can use a simplified version of making puff pastry. It can be found below.

Yeast pies take time to prepare. When it is not available, kefir-based dough will be an excellent alternative. This type of baking is prepared quickly, and the result is pleasantly pleasing. We use potatoes and onions as a filling. Add mushrooms or liver if desired. You can cook it with rice and egg, cottage cheese, feta cheese with herbs - choose the filling yourself.

Ingredients:

• Kefir - 250 ml;
• Flour - 400 g;
• Soda - 0.5 tsp;
• Salt - a pinch.

• Potatoes - 500 g;
• Dill - a bunch;
• Butter - 1 tbsp;
• Onion - 2 pcs.;
• Oil for frying;
• Salt, pepper - to taste.

Cooking method:

1. Let's prepare the dough. Sift flour and soda, add a pinch of salt.
2. Mix room temperature kefir into the flour in small portions. Knead the airy soft dough. Leave for 30 minutes.
3. Peel the potatoes, boil, knead, add salt and oil.
4. Fry the onion in oil, add to the potatoes, stir.
5. We chop fresh dill and also add it to the potato filling. Mix everything well and cool.
6. Roll out the dough into a layer, cut into small pieces, from which we form flat cakes.
7. Place the filling in the center of the flatbread and seal the edges. Cover the finished products with a cloth towel and leave for 10 minutes.
8. Fry the pies in oil until cooked.
9. Serve with sour cream, as an addition to soup or baked goods for tea.

Interesting from the network

Potato pies are the most popular and beloved pastry by many. Let's diversify this dish a little and add beef or chicken liver to the filling. We will cook the pies in the oven - this way they will turn out to be less calorie.

Ingredients:

• Flour - 600 g;
• Yeast - 1 sachet;
• Water - 250 ml;
• Sugar - 1 tbsp;
• Salt - 1 tsp;
• Vegetable oil - 50 ml.

• Potatoes - 500 g;
• Chicken liver - 300 g;
• Onion - 1 pc.;
• Pepper, salt - to taste;
• Oil for frying;
• Yolk for greasing pies - 1 pc.

Cooking method:

1. In a separate bowl, mix 100 g of flour, sugar, yeast. Dilute the mixture with warm water, stir, and leave the dough for 10 minutes.
2. Add the remaining flour and begin kneading the dough. When it still sticks strongly to your hands, add vegetable oil in parts. Form the dough into a ball. Leave in a warm place until the dough doubles in size.
3. We wash the chicken liver, peel off the films, and boil until tender (20 minutes).
4. Grind the finished liver in a blender (pass through a meat grinder).
5. Peel the onion, cut into cubes, fry in oil, combine with the liver.
6. Boil the peeled potatoes, puree them, mix with liver and onions. Add salt, pepper, a little butter. Mix everything well and cool.
7. We form small cakes from the dough. Place a spoonful of potato-liver filling in the center of each and seal the edges of the products. Cover the pies with a towel and leave for 10 minutes.
8. Place the products on a baking sheet, brush with yolk, and bake in the oven (180 0 C) for 20 minutes.
9. Cover the finished pies with a cloth towel and leave for 10 minutes. Serve with sour cream.

Pies are a welcome dish on the table. Both adults and children love this pastry. And this is not surprising, because this delicacy has an appetizing appearance and delicate taste. We offer a simple recipe for making potato pies. The dough is universal, so the filling can be anything.

Ingredients:

• Flour - 400 g;
• Milk - 250 ml;
• Vegetable oil - 50 g;
• Dry yeast - 10 g;
• Salt - 0.5 tsp;
• Potatoes - 300 g;
• Onion - 1 pc.

Cooking method:

1. Let's prepare the dough. Heat the milk until warm, pour it into a separate bowl, where we will knead the dough.
2. Add dry yeast.
3. Add vegetable oil, salt, and mix in the sifted flour in small portions. Knead the dough, cover it with a towel, and hide in a warm place for 40 minutes.
4. Let's prepare the filling. Cut the peeled onion into cubes and fry in oil.
5. Peel the potatoes, boil them, make a puree from them, add salt, pepper, and fried onions. Mix the filling and cool.
6. Cut the dough into pieces, each of which is rolled into a small flat cake.
7. Place the filling on the dough and seal the edges tightly.
8. Cover the formed pies with a towel and leave for 10 minutes.
9. Fry the pies in oil until fully cooked.
10. Serve hot with sour cream.

Many people are hesitant to cook puff pastry products, believing that its preparation takes a lot of time. Actually this is not true. The dough for this recipe is prepared in 15 minutes. But if you wish, you can use store-bought puff pastry.

Ingredients:

• Flour - 3 tbsp;
• Butter - 150 g;
• Water - 250 ml;
• Baking powder for the dough;
• Salt.

• Champignons - 300 g;
• Potatoes - 400 g;
• Onion - 1 pc.;
• Salt pepper.

Cooking method:

1. Let's prepare the dough. Mix flour with baking powder, salt, add water. Knead a thick dough.
2. Roll out the dough thinly and generously grease the entire surface with soft butter.
3. We cut the layer in half, placing one on top of the other. Roll the dough into a roll, wrap it in film, and put it in the refrigerator.
4. Let's prepare the filling. Boil the potatoes and make a puree from them.
5. Cut the champignons and onion into small cubes, fry in oil, add potatoes, mix well, add salt and pepper. Cool the filling.
6. Roll out the chilled dough roll into a layer, form the base for the pies - rectangular squares (10x10 cm).
7. Place the filling in the center of each square and secure the edges of the products in the form of an envelope. Place the pies on a baking sheet. We make several pricks on each product with a fork.
8. Bake the pies in the oven (180 0 C) for 15 minutes. Serve hot.

Now you know how to cook potato pies according to a recipe with a photo. Bon appetit!

The aroma of delicious pies will undoubtedly gather the whole family at the table. Choose any option for preparing this delicious delicacy and pamper your loved ones. If you still have questions about how to make tasty potato pies, experienced chefs will share their secrets:

• Improvise with pie fillings. For example, use green onions with eggs, peas with mushrooms, stewed cabbage with onions, minced meat and potatoes. Don't forget that the filling must be completely cold before shaping the pies.
• The rice for the filling should be prepared in this way. The cereals need to be washed and filled with fresh salted water so that the liquid only slightly covers the rice. Let it cook. When the cereal becomes soft, drain in a colander and rinse well. Then add butter, eggs, herbs.
• It’s easy to check the readiness of pies baked in the oven. To do this, pierce the dough with a regular toothpick or match. If the wooden surface remains dry, the baked goods are ready.
• The filling for the pies should not be too liquid, otherwise the dough will not bake and will be wet.
• Don’t forget that pies with potatoes are a fairly high-calorie dish and you shouldn’t eat too much of this tasty delicacy.

Today I will share a recipe for the perfect, most delicious fried potato pies. The dough turns out airy, fluffy, aromatic and so versatile: you can make a variety of buns and pies from it. But how to choose the proportions so that the dough rises and does not fall? How to wrap the filling so that it does not leak out of the dough? And most importantly, how to make the pies soft and tender. For many, these questions remain a mystery, but today I will tell you all the secrets. And you will understand that there is nothing simpler than the most delicious fried pies with potatoes. My grandmother gave me this recipe - it's very simple! The pies turn out simply wonderful.

Ingredients:

For the test:

• flour - 500 grams;
• sugar - 1 tablespoon;
• potato broth - 1 glass;
• vegetable oil - 3 tablespoons;
• dry yeast - 1 teaspoon;
• a pinch of salt.

For filling:

• potatoes - 1 kilogram;
• butter - 50 grams;
• onions - 4 pieces;
• salt;
• vegetable oil.

The most delicious fried pies with potatoes. Step by step recipe

1. Let's start by preparing the filling. Peel the potatoes, wash them, add salt and let them cook until tender. Let me remind you that when the potatoes can be easily pierced with a knife, they are ready. We drain the broth, but reserve one glass for kneading the dough.
2. Add a generous piece of butter to the boiled potatoes and mash with a masher.
3. Peel four medium onions, chop into small cubes, fry in vegetable oil until golden brown.
4. Add onion to potatoes and stir. If necessary, add salt to our filling and let it cool.
5. In the meantime, let's move on to preparing the dough. Sift the flour into a bowl prepared in advance, add sugar, salt, and dry yeast. It is better to use instant yeast.
6. Advice. If you still use fresh yeast, then you cannot cut it with a knife! They will stick to the knife and stick together. They only need to be diluted with warm liquid.
7. Mix the dry mixture well. Add potato broth.
8. Advice. In general, when working with dough, when mixing flour with liquid, it is important to pour the liquid into the flour, and not vice versa.
9. The next ingredient is vegetable oil: add three tablespoons of it: it will make the dough more elastic. Now knead the dough, first with a spoon.
10. When the dough has acquired a homogeneous consistency, transfer it to a table previously greased with vegetable oil.
11. Advice. It is very good to grease the table and hands with vegetable oil, not flour. In order not to oversaturate the dough with flour: then the dough will turn out soft, fluffy, airy.
12. We continue kneading the dough on the table: the dough is soft, a little sticky - we will knead using French technology. This is when we pick up the dough, stretch it as much as possible, fold it, turn it over: and we repeat this again and again, for about 5-7 minutes. But you can trust this task to a food processor.
13. Place the finished dough in a bowl pre-greased with vegetable oil. Cover with cling film and leave until doubled in volume. This will take approximately 2 hours.
14. When the dough has risen sufficiently, grease the table with vegetable oil and carefully place it on the table. Separate the required amount: depending on the size of the pie.
15. We stretch each piece of dough into a thin flat cake, put the filling on top all over the dough, except for the edges. The edges must be left to seal the pie.
16. We bring the edges together, place the seam side down and make the pie flat. This is done to prevent the filling from leaking out.
17. Another tip: to prevent the filling from leaking out, sprinkle the dough base with a pinch of starch.
18. Let's form the rest of the pies. Let's prepare a frying pan: pour vegetable oil into it (it should reach the middle of the pie, about 2 cm).
19. Place the pies on a hot frying pan and fry on both sides until golden brown. We fry all the other pies in this way, monitor the oil level, and add it if necessary.
20. Place the most delicious fried potato pies on a paper towel to remove excess oil.

Pies with potatoes are ready: you can serve them on the table - with sour cream! You can make pies from this dough with any filling: sweet or not. You can also add greens to the potatoes: it will be piquant and tastier. To keep the finished pies soft for a long time, cover them with a towel or place them in a pan and cover with a lid. You will find even more recipes on the “Very Tasty” website. And Bon Appetit!

From yeast dough you can bake not only fluffy buns, but also very tasty pies. They can be made sweet or savory if desired. The only difference is the amount of sugar that is added to the dough. Pies with potatoes in the oven are one of the options for snack baking. Airy dough under a thin golden brown crust and a simple but tasty filling will not leave anyone indifferent. You can take this pie with you on the road or give it to your child for breakfast.

Pies with potatoes in the oven

how to cook pies with potatoes in the oven recipe with photos step by step

For the test:

• dry yeast - 1 tbsp. l.;
• chicken eggs – 2 pcs.;
• butter – 50 g;
• salt – 1 tsp;
• granulated sugar – 1 tbsp. l;
• milk – 200 ml;
• wheat flour – 450 g;
• black sesame for sprinkling - 1 tbsp. l.

For filling:

• mashed potatoes – 200 g;
• onions – 2 small heads;
• salt – 1 pinch;
• ground pepper - to taste.

Yeast, 1 spoon of flour and granulated sugar should be mixed in a small bowl.

Then this mixture must be diluted with warm milk. The most favorable temperature for activating yeast ranges from 27 to 35 degrees. Therefore, the milk should be slightly cool to the touch.

Pour the sifted flour into a large container, leaving 100 g for adding. Then pour in the milk with yeast, add salt and leave for 10 minutes.

Warm the butter to room temperature until soft and add it to the milk mixture. There you need to break one egg and add the white from the second. One yolk should be separated so that you can brush the pies with it.

After this, you need to knead a soft dough. In terms of density, it should resemble the earlobe. If necessary, add the remaining flour. The dough should be transferred to a spacious container greased with vegetable oil, covered with a towel and left warm for 45-60 minutes.

In the meantime, you can prepare the filling. For pies, you can use leftover mashed potatoes from dinner or make new ones. It should be quite thick, without lumps. The onions must be finely chopped and quickly fried in a mixture of vegetable and butter. Then it should be added to the puree along with the oil. The filling for the pies also needs to be salt and pepper to taste.

Everything must be mixed thoroughly.

If good yeast is used, the dough should double in size after 1 hour.

It needs to be divided into 25 parts and each one rolled into a ball.

Each portion of dough should be rolled out into a flat cake with a diameter of 12-14 cm.

You need to put the filling on it.

Having formed pies with potatoes, they must be placed seam down on a baking sheet and left for 15 minutes to proof.

Then they need to be greased with egg yolk and sprinkled with black sesame seeds. The oven should be preheated to 200 degrees. Pies with mashed potatoes should be baked in the oven for 20 minutes until golden brown.

Bon appetit!

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Lately I've been trying to cook with durum flour. Just the other day I added another healthy dish to my collection of such recipes. Potato pies without yeast are cooked in a dry frying pan, so they are not at all harmful. They are not fried, they turn out light, and they are very healthy for the stomach. After frying, they can be greased with butter or served with sour cream. These dry pies turn out thin and very tasty. I offer a step-by-step photo recipe for pies with potatoes in a frying pan made from dough with green onions. It seemed to me that the dough would be tastier with greens, and so it turned out. I think you will also like this homemade cake, especially since the dish is not expensive at all.

how to cook potato pies

• water – 0.5 cups,
• durum flour 1-1.5 cups (approximately),
• wheat flour – 0.5 cups,
• 0.5 teaspoon salt,
• 2 tbsp. spoons of vegetable oil,
• green onions – 2 bunches,
• 30 gr. butter,
• 5 potatoes.

First we need to prepare mashed potatoes. To do this, wash the potatoes, peel them, rinse again and cook until tender in salted water. At the end of cooking, all water must be drained. Mash the potatoes using a potato masher. Add butter. If you add onions fried in vegetable oil, then you don’t have to add butter. The filling is ready.

Wash the green onions under running water and chop finely. Heat the water to 50 degrees, dissolve salt in it, add vegetable oil and add durum flour. Mix everything with a spoon. Durum flour molds worse than wheat, so we will add it for kneading. Pour in white flour and add chopped onion, knead into a loose dough. Cover it with cling film and let it rest for twenty minutes.

Sprinkle the working surface with flour. Place the dough for potato pies on it and divide it into 8 equal pieces.

Knead the piece with your hands, add a heaping tablespoon of filling to the middle, pinch the edges and roll the pie with a rolling pin so that it becomes flat. If you do it this way, and don’t first roll out each piece into a thin cake, you’ll end up with neat pieces.

Now we will fry our pies in a dry frying pan. Bake on each side for 3-4 minutes over high heat.

As I already said, after frying they can be greased with butter, or you can serve them with sour cream. I like both options.

Bon Appetit everyone!

This was a photo recipe for pies with potatoes in a frying pan from Yulia Kolomiets.

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Making delicious potato pies is not as difficult as it seems at first glance. Using a detailed recipe and not deviating from the proportions, you will undoubtedly get light and airy dough products. The pies can be baked in the oven, fried in a frying pan or deep-fried. Consider the option with a frying pan. The dough can also be different - with water, with milk, with kefir, with whey. In this case, we use the classic recipe for yeast dough with water.

Pies with potatoes fried in a frying pan

Ingredients:

• 1 kg wheat flour,
• 10 g dry yeast,
• 50 ml vegetable oil,
• 500 ml warm boiled water,
• 1 tbsp. Sahara,
• 1 tsp salt;

• 1 kg potatoes,
• salt,
• spices to taste.

You also need refined vegetable oil for frying the pies.

Cooking process:

To make the pies airy, it is advisable to enrich the flour with oxygen, namely, sift it through a sieve. In a convenient deep bowl you need to mix water heated to 40 degrees, sugar and dry yeast. Stir with a spatula until the sugar is completely dissolved and leave for 10-15 minutes, covered with a towel. When the “cap” of foam rises, you can slowly add flour and vegetable oil. After adding all the flour, knead the dough, form into a ball and cover again with a towel. Place in a warm place so that the dough can rise easily. After an hour or less, the dough should increase in size, knead it and let it rise again. Then knead it and you can work.

While the dough is rising, you can start filling. To do this, potatoes need to be peeled and washed, cut into pieces and boiled until soft in salted water. Then you need to drain some of the water and mash the potatoes, add spices to taste. If desired, you can add fried onions to the pies.

Then heat the frying oil in a hot frying pan and place the pies one at a time, seam side down. Fry over low heat for 3-4 minutes on each side. The finished pies can be blotted with napkins to remove excess oil.

Serve the pies hot, although they are very tasty chilled. You can serve sour cream with the pies.

Bon appetit!

We present to your attention a recipe for yeast pies with potatoes in the oven. The baked goods turn out incredibly soft, airy and incredibly delicious! These pies are good not only on their own, but also as an addition to first courses. If you reduce the size of the products, they can be served on the holiday table as a snack.

Even inexperienced housewives can make pies. The only thing to consider is that the process is quite long and will take about 2.5-3 hours. This time is due to the rise of the yeast dough; while this is happening, you can do other things.

Taste Info Pies

Ingredients

• For the test:
• Water - 250 ml;
• Salt - 1.5 tsp;
• Sugar - 1 tbsp;
• Dry yeast - 1.5 tsp;
• Wheat flour - 450-500 g;
• Chicken eggs for lubricating products – 1 pc.
• For filling:
• Potatoes - 1.2 kg;
• Onions - 250 g;
• Sunflower oil - 30 g;
• Salt - to taste;
• Ground black pepper - to taste.

How to cook baked pies with potatoes in the oven, yeast dough

First you need to prepare the potatoes for the filling, because... it takes a lot of time. Peel and wash the tubers, then fill them with cold water and put on fire. When the liquid boils, add salt and continue cooking until the potatoes are fully cooked.

While the potatoes are cooking, start preparing the yeast dough. You can replace the water with milk, then the baked pies will be even tastier. Heat the liquid to 35-40°C and pour it into a deep bowl suitable for kneading dough. Add sugar and stir. The white crystals should completely dissolve. Add dry yeast and stir again. Cover the bowl with a clean towel and place in a warm place for 10-15 minutes.

After the specified time, take a bowl, remove the towel and you will see that a foamy, yeast cap has formed on the surface. Sift the flour and add it in small portions to the liquid part. Stir the mixture with a spoon until it becomes too thick.

Dust your work surface (countertop or large cutting board) with flour. Pour out the dough and continue kneading it with your hands. You may need a little more or less flour, it depends on its quality. The finished dough should be soft and not stick to your hands. Place the dough in a clean, dry, deep container and cover with a thick towel. Place in a warm place for one hour.

While the dough is rising, you need to finish preparing the filling. Peel the onion, rinse and cut into small cubes. Pour vegetable oil into a frying pan and heat over medium heat. Place the onion there and fry without reducing the flame until light golden brown.

Drain the liquid from the finished potatoes into a separate bowl. Using a puree masher, grind the boiled tubers until smooth. Add fried onions, season with black pepper and taste. Add more salt if necessary. If the mixture is too thick, dilute it with potato broth to the required consistency. Cool the filling to room temperature.

To make it more convenient to work, divide the dough, which has risen 2-3 times, into 4 equal parts.

Take one part and roll it out with a rolling pin. It should not be too thin, the recommended thickness is about 0.5 cm. Cut the layer into four parts: first along and then across. Place a portion of filling on each piece of dough. Pinch the edges as you would when making dumplings. Then give the workpiece a pie shape.

Cover a baking sheet with parchment paper and lay out the pieces. Try to leave enough free space between products, because... They will increase in size as they bake. Leave the pan in a warm place for 20-30 minutes to proof.

Break the egg into a small bowl and beat it well with a fork. Dipping a pastry brush or cotton pad into the resulting mixture, brush the top and sides of the product. Turn on the oven at 180°C and place a baking sheet with pies in it. Bake for 40-60 minutes. The time depends on the power of your equipment. The readiness of the pies is determined using a wooden stick or toothpick. Pierce one product with it, take it out and look: if there are no pieces of dough left, then the baking is ready.

Pies with potatoes in the oven made from yeast dough are completely ready.

Cool the products slightly and serve. Bon appetit!

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Baked pies with potatoes made from kefir dough in the oven

If you prefer baking without yeast, then pies made from kefir dough will be just a godsend for you. Such baked goods turn out incredibly tasty, aromatic, tender and airy. Preparing this dough is very simple; you do not need much culinary experience or a lot of time. Ruddy pies with potatoes in the oven will become one of your family’s favorite dishes.

Ingredients:

• Dough:
• Kefir – 250 ml;
• Wheat flour – 480-560 g;
• Vegetable oil – 115 ml;
• Salt, sugar - one pinch each;
• Soda – 1/3 tsp;
• Eggs for greasing pies – 1 pc.

Filling:

• Potatoes – 1 kg;
• Onion – 1 pc.;
• Vegetable oil for frying;
• Salt, pepper - to taste.

1. Peel the potatoes, rinse, cover with cold water and place over medium heat. After boiling, add salt to your taste and cook until tender.
2. Kefir for dough can be with any percentage of fat content. Heat the dairy product to 30°C, it should be barely warm.
3. Take a deep bowl convenient for kneading dough and pour warm kefir into it. Add salt, sugar and soda. Stir thoroughly to dissolve all white grains. If the kefir used is not sour enough, then the soda must be quenched with vinegar or lemon juice.
4. Pour in the vegetable oil and start adding the sifted flour. This should be done gradually, kneading the dough with a spoon. When it is thick enough, turn it out onto a floured surface. Continue kneading, bringing the dough to the desired consistency: soft, viscous, not sticky to your hands. The amount of flour may vary depending on its quality.
5. Place the finished dough into a deep container, cover with a towel and place in a warm place for 40 minutes.
6. Peel the onion, wash and finely chop. Fry in vegetable oil until beautifully golden brown. Drain the liquid from the potatoes into a separate bowl.
7. Mash the boiled potatoes thoroughly with a potato masher and, if necessary, add the liquid in which they were boiled. The consistency of the filling should be like a puree: not too liquid, but not too hard. Add fried onions to the potato mixture, add salt and pepper to taste if necessary. Let the filling cool.
8. Turn the oven on to 200°C until it warms up well.
9. Place the risen dough on a floured surface. Pinch off a small piece of it and roll into a ball. Roll out each bun with a rolling pin into a flat cake, about 0.5 cm thick. Place the potato filling in the center of the circle, pinch the edges and shape it into a pie.
10. Place the pies on a baking sheet lined with parchment paper, leaving a small space between them. Brush each piece with beaten egg. Place the pan in the hot oven and bake for 30-40 minutes. Check the readiness of the pies with a toothpick.
11. Pies with potatoes made from kefir dough in the oven are ready. Place the pastries on a plate, let cool slightly and serve.