Fried patties with potatoes in oil. The most delicious fried pies with potatoes

10.03.2020 Grill menu

Step-by-step recipes for making pies with potatoes, fried in a pan: traditional with yeast dough, quick with kefir, from dough in water and dry yeast, with onions and dill, from dough with sour milk

2018-01-29 Irina Naumova

Grade
recipe

6842

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

5 gr.

17 gr.

Carbohydrates

26 gr.

284 kcal.

Option 1: The classic recipe for pies with potatoes, fried in a pan

Fried pies can be cooked using a variety of doughs: yeast, yeast-free, kefir, water. Even on lean dough, very tasty and satisfying fried pies are obtained. First, we'll look at a traditional recipe filled with potatoes and fried onions in a soft, airy dough. We will spend most of our time preparing and proving the dough, the recipe of which is known to the older generation and has been tested by time. So let's get started.

Ingredients:

two hundred ml of milk;
chicken egg;
tea l dry yeast;
tea l of sugar;
three hundred grams of flour;
one hundred ml and four tablespoons grows oils;
a pinch of salt.

For filling:

two hundred grams of mashed potatoes or four fresh tubers;
onion head;
l table grows oils;
two pinches of salt;
two pinches of chopped black pepper.

Step-by-step recipe for pies with potatoes, fried in a pan

First of all, you need to do the test. While it is dissolving, we will deal with the filling.

So, heat the milk to forty degrees. Pour it into a bowl, immediately add dry yeast, salt and add sugar. Stir slightly and leave container for seven minutes. You need to wait for the yeast to react. How to find out? Small bubbles or even foam should appear on the surface of the mass.

Let's proceed to the next step.

Note: If the reaction has begun, you need to repeat everything again with another milk. Better yet, take another yeast.

Drive a chicken egg and four tablespoons of refined butter into a bowl of dough. Beat with a whisk or spatula.

Sift the flour directly into a bowl in small portions, stirring constantly. At first, the dough is quite sticky, but soft.

Then it will begin to peel off the sides of the bowl. As soon as you notice this, transfer to another large bowl, greased with vegetable oil.

Cover with a damp tea towel and leave in a warm place for an hour. It is important that there are no drafts.

If you haven't prepared mashed potatoes in advance, it doesn't matter. Boil four large tubers until tender, mash with a crush in mashed potatoes. Salt a little.

Finely chop the onion, fry in vegetable oil until soft. Transfer to puree.

You can add salt, pepper and stir.

The filling should cool down.

During the proofing period, the dough should increase in volume twice. We cut it into twenty portions, which we form into balls about the size of a chicken egg.

Lubricate the work surface with vegetable oil. Flatten each ball into a cake. The approximate diameter is twelve centimeters. The edges of the cake should be thinner than the center.

Put a tablespoon of the filling in each portion of the dough. Pinch the edges tightly and shape into a patty.

Place all portions on an oily work surface.

In a saucepan or deep skillet, heat the oil, which should cover the bottom one and a half centimeters.

We put the pies in the pan with the seam down. Fry until golden brown on the dough on each side.

Crispy on the outside, soft and tender on the inside - the perfect potato pies in front of you.

Option 2: A quick recipe for pan-fried patties with potatoes

According to this recipe, fried pies will cook faster, but they will turn out to be just as soft and tasty as with yeast dough. We make mashed potatoes in advance or mix them dry with milk - this way we will save time.

Ingredients:

five hundred ml of kefir;
five grams of soda;
chicken egg;
a pinch of salt;
one tbsp of sugar;
three hundred grams of mashed potatoes.

How to quickly cook pan-fried patties with potatoes

Pour a bowl for kneading dough into kefir at room temperature. Sprinkle with baking soda and stir.

We put out the soda, drive in an egg, add sugar and salt. Stir.

Pour flour in small portions, knead the dough. The process will go faster if you use kitchen appliances.

At the end, it will allow you to form an elastic ball out of it. Its cut into equal portions.

We form cakes into which the filling is placed. The edges are tightly connected, pinched. We leave the molded pies for a quarter of an hour.

Heat the vegetable oil, fry first seam down until golden brown, and then turn over to the other side.

First put the finished pies on paper towels so that the butter is glass, and then in a large plate or basket.

Option 3: Pies with potatoes, fried in a pan, from dough in water and dry yeast

If you have a dough mixer or food processor, then kneading the dough will make it work. While they get it, we will prepare the filling. The main secret of this option is the method of making the dough. Milk or kefir is not always at hand, why not cook it in water.

Ingredients:

one hundred ml of warm water;
one hundred ml of boiling water;
one tbsp of dry yeast or 25 grams of pressed;
1/2 teaspoon of salt;
three hundred and fifty grams of wheat flour;
one tbsp of sugar;
one and a half tablespoons grows oil.

For filling:

five hundred grams of potatoes;
two heads of a bow;
two tablespoons grows oil.

Step by step recipe

First, pour warm water into the container, immediately put the yeast, add salt and sugar. Stir and leave for a quarter of an hour. The dough should rise.

Pour four tablespoons of sifted flour into another container, pour vegetable oil and boiling water. Now it is important to stir everything quickly, without delay.

Now we pour the dough into this container, stir again. So, you can add flour in small portions, kneading the dough.

It turns out a dense, elastic bun, which we cover with a towel and put in a warm place without drafts for an hour.

For the filling, clean the potatoes, boil. Drain, mash and salt.

Cut the onion into half rings, fry until transparent and put in mashed potatoes with butter.

Add salt, pepper - stir again.

The filling should cool down at room temperature.

We put the raised dough bun on a floured work surface and cut it in half, then again into two parts, and so on until we get portions for the pies.

Make a tortilla out of each hands, put the filling and seal, giving the shape of a pie.

We leave the molded pies for fifteen minutes.

Heat oil in a frying pan, fry pies with potatoes and onions until golden brown on all sides.

Hearty, tasty, mouth-watering pies are ready.

Option 4: Pies with potatoes, fried in a pan, with onions and dill

This option differs in that we will make the dough using pressed yeast and butter. And in addition to potatoes and onions, put fresh aromatic dill in the filling.

Ingredients:

three hundred ml of water;
ten grams of yeast presses;
forty grams of oil drain;
two tablespoons grows oil;
tea l salt;
one tbsp of sugar;
five hundred grams of flour.

For filling:

five hundred grams of potatoes;
large bow heads;
ten grams of oil drain;
a bunch of dill;
1/2 teaspoon of salt;
floor chayn l chop black pepper.

How to cook

You need warm water, but not hot, otherwise the yeast will die. Sprinkle them along with sugar, salt, butter and vegetable oil.

We stir everything and forget about the dough for a quarter of an hour.

Sprinkle flour in small portions, constantly kneading the dough. At first, you can take revenge with a spoon or a spatula. When it gets tough, continue to cook the dough with your hands.

Knead until soft, elastic. The mass should not stick to your hands. Cover with a towel and leave for an hour.

Boil the potatoes until tender, fry the chopped onion. Drain the potatoes, but not all - leave a little. Add chopped dill, butter and onions to it.

Stir everything until smooth and puree.

Transfer the dough to the work surface. We disassemble into portions. We form each into a cake, put the filling and seal it in a pie.

Pour oil into a frying pan, heat it up and put the pies first with the cobbled edge down. Fry until golden brown and turn over with a spatula.

This recipe should make about sixteen servings.

Option 5: Pies with potatoes, fried in a pan, from dough in sour milk

The recipe for the dough is that it is cooked in sour milk. You can use kefir or even yogurt. And put a little red pepper in the filling, give it a piquant touch.

Ingredients:

two hundred and fifty grams of wheat flour;
one hundred and eighty ml of sour milk;
two-thirds of a teaspoon of salt;
two thirds of tablespoons of sugar;
one table l sour cream;
two tablespoons l grows oils;
two-thirds of a teaspoon of soda.

For filling:

five hundred grams of potatoes;
two heads of a bow;
two tablespoons grows oil;
tea l mixture of allspice;
tea l salt;
a third of a teaspoon of dried hot red pepper.

Step by step recipe

Boil the potatoes until tender, drain almost all the broth, leave a little. Knead with a crush in mashed potatoes.

Fry chopped onions, transfer to potatoes. Pour black pepper from the heart, salt and add red hot pepper - stir everything.

First, mix soda with sifted flour in one container, and in another - warm sour milk, sour cream, sugar, salt and vegetable oil.

Now combine everything in one large bowl and knead the dough. For convenience, lubricate your hands with vegetable oil and knead.

The finished dough does not stick, it is quite elastic. We leave it for half an hour.

Divide the dough into equal portions, make balls, then press them into flat cakes. We fill each with potato filling and form a pie.

Fry pies with potatoes in well-heated vegetable oil. First fry with the cobbled edge down to seal it, and then the other side.

During frying, the pies will rise slightly and acquire a beautiful ruddy color.

Step 1: Prepare the pie dough.

The milk needs to be warmed up, but do not let it boil or burn. We don't need hot milk either, only warm milk. Check the temperature by dipping your finger into the milk (clean, of course). Add sugar to milk and, stirring, dissolve it. Now you can pour out the yeast too, and then stir the mixture again until foam appears.

To make the dough for pies more airy, sift the flour before cooking - this is how it is saturated with air. So, pour the flour into a bowl and make a small depression in the center, where we pour the milk with dissolved yeast and sugar. We leave the yeast to ferment so that it rises and forms the so-called "cap", which is clearly shown in the photo. "Cap" means the yeast is fresh and fermented so that you can continue cooking.

We break a couple of eggs into a glass, pour vegetable oil and salt to them. Beat them with a whisk or fork.

Pour the whipped mixture into a bowl of flour and yeast and begin kneading the dough, spiraling from center to edges. When a finished lump is formed, you need to beat the dough on the table so that it becomes even softer and more uniform. The dough is now ready to be rolled out and baked.

Step 2: Prepare the filling for the pies.

Rinse potatoes and onions with running water and peel them off. We collect water in a saucepan and put the potatoes in it. We cook it as for mashed potatoes, the actual filling will consist of it. When the water boils, add bay leaves to add flavor to the vegetable.

While we are waiting for the end of cooking, finely chop the onion.

20 minutes after the start of cooking, check the readiness of the potatoes with a knife or fork, when the tubers are easy to pierce, then you can drain the water and be sure to remove the bay leaf. We make mashed potatoes from boiled potatoes, adding milk and butter, so that the potatoes crinkle better and the filling tastes better. Salt and pepper to taste, mix well and cool. So the filling is ready!

Step 3: Prepare fried pies with potatoes.

Sprinkle the table, or other rolling surface with flour so that the dough does not stick. Pinch off small balls from the dough, which we roll into cakes, about 6 millimeters thick. If you like more dough and less filling, then roll out the cake thicker. Put about 1 tablespoon of the filling in the center of the cake, and then bring the edges together and pinch them very carefully and carefully so that the pies do not open.

Grease a frying pan with vegetable oil, heat it up and fry the first batch of pies over medium heat, on both sides. When a golden crust forms, the patties are ready. You can put them on a plate with a slotted spoon, and send the next batch to the pan. It will take you about 10 minutes to fry one batch of pies.

Step 4: Serve ready-made fried pies with potatoes.

The pies are most delicious when they are just cooked, so we call the household to the table, pour milk or tea into glasses and serve hot pies with a crispy crust. Dinner pleasure guaranteed! Bon Appetit!

Instead of dry active yeast, fresh pressed yeast can be used. They will need 30 g.

Try adding dried dill to the filling for an incredible flavor. And if you want more satisfying pies, add fried mushrooms, cabbage or meat to the potatoes.

If you want as little oil as possible on the pies, pat dry with a paper towel.

Save your time, you do not need to sculpt all the pies at once, especially since the dough does not need to rise. Blind the first batch and send to the pan, while they are fried, blind the second, etc.

If the dough is soft and elastic enough, you do not need to roll it out, but simply knead it with your hand. Grease your hands with vegetable oil so that the dough does not stick.

To prevent the cakes from sweating, do not stack them on top of each other. Spread out a towel and lay them in a row, or better yet, place them vertically. This way the pies cool down faster and do not get soaked.

If you are afraid that the onion will not have time to steam inside the pies, before adding it to the filling, fry it in a pan with a little oil.

Hot pies with potatoes, and cold sour sour cream .. mm .. - yummy. ... We offer a simple recipe for yeast dough for pies fried in a pan. The most budget-friendly composition of ingredients for dough and filling should not scare you. Once you try to make them, you will cook them over and over again. It will become one of the favorites in your cookbook. Step-by-step photos will help you quickly and easily cope with cooking, even for beginners.

For the test:

water - a glass;

sugar - 1 tbsp. spoon;

salt - 1 tsp;

dry yeast - 1 packet (11 grams);

vegetable oil - 3-4 tbsp. spoons;

For filling:

potatoes - 3 pcs;

Peel and boil potatoes.

The water from the potatoes should be drained into a bowl for the dough.

Even if tiny pieces of potatoes get into this water, it's okay.

Heat the potatoes with a crush, add salt, add chopped dill (you can use fried liver or lard). It is important that the puree remains juicy (watery, not dry).

How to make a dough for fried pies with potatoes

Pour sugar, a pack of yeast and 2 tablespoons of flour into a bowl of warm potato water.

If you have time, it is better to wait until the dough ferments (about 20 minutes), the pies will be more fluffy.

In this preparation, during which the photos were taken step by step, they did not wait for the time indicated above.

The oil was immediately poured in and the dough was kneaded. Kneaded well and allowed the dough to rise slightly.

This will take another 15-20 minutes.

How to sculpt pies

For this, hands need to be moistened with vegetable oil (but do not dip them in flour).

We tear off small cakes from the total dough, which we stretch with our hands or roll out and fill with the filling.

We put the finished pies on the board.

How to fry pies

Heat the oil. Fry yeast dough filled with potato filling on it until golden crust. Fry on both sides.

You can cover with a lid when frying. But with this m be careful. If condensation collects, it will shoot. If you succeed, then it is better to fry without a lid.

It is not worth grabbing pies "from the pan" - it is bad for the stomach. Let them cool slightly.

Chilled but warm fried pies with potatoes are a great snack for a feast or a hike in nature.

Each housewife has her own recipe for potato pies - with cabbage, mushrooms, minced meat. We have collected the best!

I want to offer you a recipe for potato pies, which I decided to cook as a snack option - with cheese, garlic and sausage. You can choose any filling, at your discretion. The dough turns out to be very tasty, and the pies themselves are incomparable. Try it!

mashed potatoes - 500-600 g;
eggs - 2 pcs;
flour - 150-200 g;
chopped dill greens - 1-2 tbsp. l .;
salt, black pepper - to taste;
hard cheese - 100 g;
smoked sausage - 100 g;
garlic - 2-4 cloves;
vegetable oil - for frying.

Add dill, salt and pepper. Mix well until smooth.

Place the filling in the center of each circle. In my version, this is a slice of cheese, a slice of sausage and a little chopped garlic.

Recipe 2: potato pies with mushrooms in a pan

This simple recipe for mushroom potato pies won't leave you indifferent. In many ways, the texture and taste of the finished pies depend on the type of potato. Watery white, for example, is not the best option. But yellow and crumbly - just right. You can take absolutely any mushrooms, if you do not have exactly forest mushrooms - champignons or oyster mushrooms are also great.

Potato pies with mushrooms will be delicious both hot and cold. Serve with sour cream or your favorite sauce, and fresh herbs or vegetables if desired.

potatoes - 800 gr
boiled forest mushrooms - 300 gr
chicken eggs - 2 pcs.
onion - 1 piece
green onion - 5 branches
table salt - 1 tsp
vegetable oil - 100 ml
breadcrumbs - 9 tbsp

First of all, we clean and set the potatoes to boil until fully cooked. Don't forget to add salt.

Meanwhile, fry the boiled mushrooms and onion (peeled and chopped into cubes) in a small amount of refined vegetable oil. If your mushrooms are chopped coarsely or even whole, you can chop them smaller. But I do not do this, because then I punch the finished filling in a food processor. There is no need to cook fresh champignons - we fry them right away.

Ready-made mushrooms have an appetizing fragrance and are well-browned. Yes, during the frying process, we salted them to taste. Let it cool a little for now.

Let the potatoes cool slightly and then turn them into mashed potatoes. It is more convenient and best to do this with a meat grinder, but you can also use a crush. Add one chicken egg to the warm puree. No flour!

Now we just mix everything by hand until smooth - the puree is not hot, but warm. We try it for salt, add a little if necessary.

I chopped the fried mushrooms with onions a little in a food processor, but not into porridge, but so that small pieces remained. Add chopped green onion and mix everything thoroughly. The filling is ready.

We take part of the potato mass (it molds well) and form a ball. For each pie, I advise you to moisten your hands a little in cold water, then the puree will definitely not stick.

We make a pie by rolling it up with our fingers. If it breaks or cracks, glue it with dough.

So we sculpt all the pies - I got 13 pieces, but you can have more or less depending on the size. By this time, all the pies have completely cooled down.

Now we break the second chicken egg into a bowl, dilute with 50 milliliters of cold water and chat a little. Dip each pie, first in the egg mixture, and then in the bread crumbs.

Heat vegetable oil in a frying pan and lay out some of the pies. All the components are already completely ready for us, so you just need to add ruddy to the pies.

Fry them on both sides until a delicious golden crust appears. We prepare the rest in the same way. By the way, the blanks perfectly tolerate freezing, so such pies (without frying) can be prepared for future use.

Recipe 3, step by step: potato pies with minced meat

Potato pies with meat are easy, fast enough and very tasty! See for yourself!

Boiled meat (pork, veal or chicken) - 500 g
Bulb onions - 2 pcs.
Chicken egg - 3 pcs.
Potatoes - 1 kg
Flour - 3-4 tbsp. l.
Salt - 0.5 tsp
Pepper -0.25 tsp
Vegetable oil - 50 g

Scroll the boiled meat in a meat grinder.

Boil the potatoes "in their skins". Clear.

Twist while still warm in a meat grinder. Add eggs, salt, pepper, flour. Knead everything well.

Peel and wash the onions. Cut into cubes. Heat a frying pan. Pour in vegetable oil. Saute the onion in vegetable oil for 5-7 minutes. Add minced meat and fry everything together, stirring occasionally, for another 5 minutes. Season with salt and pepper. Mix well.

Form pies. Take small pieces of dough and spread them into a cake with wet hands. Put the minced meat in the middle of each. Form a pie, of any shape.

Preheat a frying pan. Pour in vegetable oil. Fry potato pies over medium heat until golden brown for 2-3 minutes.

Then turn over and fry the potato pies on the other side for 2-3 minutes. So fry all the pies.

Serve potato pies with meat well with sour cream. Bon Appetit!

Recipe 4, simple: potato pies with ham in the oven

We offer a recipe for quick pies from potato dough with meat filling. Very tasty, very satisfying and pretty fast!

potatoes - 1 kg;
eggs - 2 pcs.;
flour - 250 gr.;
salt, pepper - to taste.
raw smoked salted ham - 250 gr.;
onions - 4 pcs.;
sunflower oil - 3-4 tbsp. l .;
sour cream - 200 gr.;
fresh herbs - 1 bunch.

First of all, we will boil the potatoes in their uniforms. It is better to do this in the evening, then it will stick to your hands less. Peel and grate.

Add eggs, salt, pepper and flour to the grated potatoes.

Knead the potato pie dough. Everything about everything took about 30 minutes, no more.

The filling for potato pies also does not take much time, 15-20 minutes. Peel and finely chop the onion. Fry lightly in vegetable oil. Add raw smoked ham to the onion. If there is no ready-made ham, then you can take bacon or minced meat. Only the minced meat will need to be salted and pepper to taste. Add finely chopped fresh herbs. Can also be frozen or dried.

From the resulting raw materials, you should get about 10 pies. Therefore, we divide the potato dough into ten equal parts. To prevent the dough from sticking to the table, cover it with parchment paper and use additional flour for reliability. Roll each part of the dough into a cake.

Spread 2-3 teaspoons of sour cream on one edge of the cake and spread the meat filling, about 2-3 tablespoons.

Close the pie to make a semicircle. We crush the edges of the dough with a fork. You can trim the edges with a special decorative wheel.

Put the finished potato pies with meat on a baking sheet covered with baking paper. Grease each pie on top with vegetable oil.

We send the pies to the oven for 30-40 minutes and bake at a temperature of 200 degrees.

Recipe 5: potato pies cooked with cabbage

potatoes - 8 pcs.;
eggs - 3 pcs.;
wheat flour - 100 g;
white cabbage - 250 g;
onion - 1 pc .;
salt, spices - to taste;
sunflower oil - for frying.

Wash the potatoes well, put them in a saucepan with cold water, put them on the fire and cook for 30 minutes after boiling until tender. Salting or not salting it during cooking is not important.

Cool the boiled potatoes, peel the uniforms and grind them with a crush until puree is obtained. You can use a blender and even a mixer. The consistency of the dough for potato pies depends on the state to which you can crush the potatoes. Add salt and one beaten chicken egg. It will be enough to break the egg with a regular fork.

Pour out the flour and knead the potato pie dough. It is better to sift the flour. And here it is not so much a matter of enriching it with oxygen. After all, our potato pie dough will not grow. Sifting flour, we get rid of foreign objects that sometimes get into it. And thus we will save ourselves from unnecessary surprises in potato pies.

Pinch off small pieces from the potato dough, make tortillas from them and place them on a cutting board. You can shape pies directly on your palm, but this is not very convenient.

Finely chop the cabbage, mix with chopped onions. Pour everything into the pan and fry in sunflower oil for 15 minutes until tender. After the cabbage is cut, it must also be chopped with a knife across the long strips in order to get the smallest possible blank for potato pies. The same advice applies to onions: you should try to cut them into very small cubes.

Wash the chicken eggs under cool water, put them in a saucepan. Fill them with cold water and cook for 10 minutes. Then we will cool and clean. Finely chop the boiled chicken eggs, mix with chilled fried cabbage. Salt the filling and season with spices.

In this filling, you can do without eggs, and instead add, in accordance with some recipes, fried grated carrots. It will give the potato cakes a sweeter flavor.

Put a tablespoon of ready-made cabbage filling with eggs on potato pancakes. Gently pinch the edges and slightly roll the resulting pies in flour.

In a hot frying pan in hot sunflower oil, fry the potato pies until golden brown on all sides.

Due to the fact that both the potato dough and the filling were used ready-to-eat, there is no need to subject the pies to a long heat treatment. A crust will appear, put them on a napkin to remove excess fat, and serve in the heat of the heat on the table.

Recipe 6: fried mashed potato pies (step by step)

Warm water - 0.5 liters.
Sugar - 2 tablespoons.
Salt - 1 level teaspoon.
Dry yeast - 1 sachet (11 grams).
Vegetable oil - 4-5 tablespoons.
Flour - 4 cups (sometimes more, how much the dough will take) + sprinkle.

Potatoes - 500-600 grams.
Onions - 1-2 pieces.
Salt, black pepper - to taste.
Vegetable oil.

Heat the water to about 40 degrees, add salt, sugar, yeast, mix vegetable oil. Sift flour, add flour, knead not very tough dough. Pour in flour gradually, the most important thing is not to clog the dough with flour, the dough should be soft, tender and not sticky to your hands. Cover the bowl with a towel and put in a warm place for 20-30 minutes.

Peel the potatoes, rinse, boil in salted water until tender. Drain water, crush into puree. I grated potatoes on a coarse grater, we like it better.

Peel the onion and chop very finely. Heat vegetable oil in a frying pan and fry the onion until golden brown. Salt onions, contradict. Transfer the onion to the mashed potatoes and mix thoroughly.

Knead the dough again. Cut the dough into 4 pieces. Roll each part into a sausage, cut into small pieces. Roll out with a rolling pin into a small cake.

Put the potato filling in the middle of the cake, pinch the edges and flatten it slightly with your palm.

Heat vegetable oil in a frying pan and fry the pies from the sides until golden crisp. Serve the pies right away, hot, but they are very, very tasty as well. Bon Appetit!

Recipe 7: how to cook potato pies with mushrooms

If you want something tasty and satisfying, then prepare potato pies with mushrooms. We will have the dough from potato mass. We will prepare the filling from fresh mushrooms, but, as practice has shown, salted mushrooms also go well with this type of pies.

For the test

Potatoes (medium tubers) 4 pcs.,
flour 1 glass,
egg 1 pc.,
semolina 2 tbsp. spoons.

For filling

Champignons (6-7 medium size) 200 g,
onions (medium size) 1 pc.,
salt to taste
sunflower oil for frying.

We need to boil potatoes "in their skins", that is, without peeling. For those who do not know: pour the washed tubers with cold water and put them on fire. The boiling time depends on the size of the tubers. On average, jacket potatoes are cooked for about 15 minutes. The knife should go well through the potato.

While the potatoes are cooking, let's start preparing the filling. In our case, fresh champignons and onions. Wash the mushrooms and chop finely. Chop the onion finely.

First fry the onion in a preheated pan, and then send the mushrooms to it.

Season with salt and let them cook for about 15 minutes over low heat, covered.

Our potatoes are boiled, cooled slightly and peeled.

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 - one of the options for snack baked goods. Airy dough under a thin golden brown crust and a simple but tasty filling will not leave anyone indifferent. You can take such a pie with you on the road or give 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 seeds for sprinkling - 1 tbsp. l.

For filling:

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

Yeast, 1 tablespoon 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 the backing. Then pour in milk with yeast, add salt and leave for 10 minutes.

Warm the butter to room temperature to soften and add it to the milk mixture. There it is also necessary to break one egg and add the protein from the second. Separate one yolk so that you can grease the pies with it.

After that, you need to knead a soft dough. In terms of density, it should resemble an earlobe. If necessary, add the remaining flour. Transfer the dough to a spacious container greased with vegetable oil, cover with a towel and leave warm for 45-60 minutes.

In the meantime, you can prepare the filling. For pies, you can use the leftover puree from dinner or prepare a new one. It should be quite thick without any lumps. 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 butter. The filling for the pies should also be seasoned with salt and pepper to taste.

All must be mixed thoroughly.

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

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

Each portion of the 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 the patties with potatoes, they must be laid with the seam down on a baking sheet and left for 15 minutes for proofing.

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

Bon Appetit!

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Recently, I have been trying to cook from durum flour. The other day I have replenished the piggy bank of such recipes with one more healthy dish. Pies with potatoes without yeast are cooked in a dry frying pan, so they are not at all harmful. They are not fried, they are light, and very healthy for the stomach. After frying, they can already be greased with butter or served with sour cream. Such dry pies are thin and very tasty. I offer a step-by-step photo recipe for pies with potatoes in a pan of dough with green onions. It seemed to me that the dough would be tastier with greens, and so it happened. I think you will also like such homemade cakes, especially since the dish is not expensive at all.

how to make pies with potatoes

water - 0.5 cups,
durum flour 1-1.5 cups (approximately),
wheat flour - 0.5 cups,
0.5 teaspoon salt
2 tbsp. tablespoons 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 them again and set them to cook until tender in salted water. At the end of cooking, all the water must be drained. Knead the potatoes with a crush. Add butter. If you add onions fried in vegetable oil, then you do not need to add butter. The filling is ready.

Wash green onions under running water and chop finely. We heat the water to 50 degrees, dissolve salt in it, add vegetable oil and add durum flour. Mix everything with a spoon. Durum flour is molded worse than wheat flour, so add it for kneading. Pour in white flour and add chopped onion, knead not tight dough. We cover it with cling film and let it rest for twenty minutes.

Sprinkle the working surface with flour. We spread the dough for pies with potatoes on it, divide it into 8 equal pieces.

Knead a piece with our hands, add a tablespoon with a heap of filling in the middle, pinch the edges and roll the pie with a rolling pin so that it becomes flat. If you do this, and do not pre-roll each piece into a thin cake, then neat blanks will come out.

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

As I said, after frying, you can grease them with butter, or you can serve them with sour cream. I like both options.

Bon Appetit everyone!

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

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Making delicious pies with potatoes 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. Pies can be baked in the oven, or fried in a pan or deep-fried. Consider the frying pan option. The dough can also be different - on water, on milk, on kefir, on whey. In this case, we use the classic recipe for yeast dough in water.

Fried pies with potatoes in a pan

Ingredients:

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

1 kg of potatoes,
salt,
spices to taste.

You also need refined vegetable oil for frying 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 comfortable deep bowl, you need to mix water heated to 40 degrees, sugar and dry yeast. Stir with a spatula until 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, shape into a ball and cover again with a towel. Remove to a warm place so that the dough can come up quietly. An hour later or earlier, the dough should increase in size, knead it and let it come up again. Then knead and you can work.

While the dough is coming up, you can start filling. To do this, the 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 puree the potatoes, add spices to taste. If desired, you can add fried onions to the pies.

Then heat the oil for frying in a hot frying pan and lay out the pies one by one, "seam" down. Fry over low heat for 3-4 minutes on each side. Ready-made pies can be blotted with napkins to remove excess oil.