Today's issue is dedicated to the lean menu. We suggest you cook delicious pasties with potatoes and mushrooms. Taking this dough recipe as a basis, lean pasties can be prepared with different fillings: with cabbage, beans, herbs ...

Chebureks with potatoes and mushrooms

If you want your pasties to be airy, bubbly and crunchy, rather than stretching (at least hot), there are three rules you need to adhere to.

1. The dough for the blanks must be rolled out very, very thin. The limit is when it begins to shine through in places (then there is a risk that the cheburek will burst during frying, the filling will lose juice, and the oil will deteriorate from this).

2. Do not be stingy with oil. The pies should not lie on the bottom of the cauldron or frying pan, but should float freely.

3. The oil should be well heated, but not burn.

Ingredients:

For the test:

• 100 ml of water
• 0.5 tsp salt,
• 1 tsp vegetable oil,
• 1 tbsp. flour (250 ml);

For filling:

• 1 tbsp. mashed potatoes,
• 5-6 young mushrooms,
• bulb,
• vegetable oil.

Cooking process:

Boil the mushrooms in salted water for 5 minutes. Fry the onion in oil and add the chopped mushrooms to it. Fry the dressing with the mushrooms a little more so that the mushrooms do not have time to dry out.

Knead hard dough. To do this, first add ¾ flour.

Then, adding the remaining flour, knead the dough intensively with your hands.

Divide it into 6 pieces and roll out thin cakes. Instead of flour, so that the dough does not stick to the table and to the rolling pin, use vegetable oil (because flour stuck to the workpieces will remain in the oil during frying and from this it will quickly darken and begin to taste bitter).

Put the filling on one half of the circle (in the center), tightly blind the edges of the cake, cut off the excess dough, and then make a "pigtail" on the edge.

Now the fun part begins. As mentioned above, there should be a lot of oil for frying and it needs to be heated enough. Check the temperature by throwing a small piece of dough into the butter - if the liquid boils violently around it, you can lower a batch of blanks.

In order for the surface of the pasties to be covered with appetizing bubbles, they need to be poured on top with boiling oil from a cauldron.

From this, they first swell and then bubble.

Remove the finished patties fried on both sides on a paper towel, and then transfer to a dish.

We will be glad if you share your recipe for delicious pasties in the comments!

And everyone has tried onions, and many admit that they are not indifferent to these mouth-watering products. However, few people know that this dish has more than just a classic recipe. For vegetarians, fasting people, or just those who don't like meat, there are alternatives. For example, pasties with potatoes are quite common, the recipe for which is not very complex.

How do you prepare them?

To make this dish, you need the following ingredients:

• One glass of water.
• 100 ml of vegetable oil.
• About 2.5 cups flour.
• 0.5 kg of raw potatoes.
• 1 onion.
• Ground black pepper.
• Salt.

Pour water into a deep container, salt and stir. Add vegetable oil and add flour in small portions, kneading the dough. It should not be too steep, but uniform. Once it has reached the desired consistency, wrap it in plastic wrap and set it aside in the refrigerator for about an hour.

At this time, start preparing the filling. Potatoes and onions need to be peeled and washed very well. Then cut the onion into small pieces and fry until golden brown. Grind the potatoes using a food processor or meat grinder (it is better to use a large wire rack). After that, it must be folded into a colander and rinsed with running water (cold). This is necessary in order to remove excess starch.

As soon as the water drains, the potatoes should be transferred to a deep bowl and seasoned with salt. After a few minutes, it is required to squeeze out excess water from it. After that, add more salt, spices and prepared onions to the potatoes, mix well.

Cooking process

To start forming pasties with potatoes, remove the dough from the refrigerator and cut it into even pieces. Roll each of them into a round-shaped layer, put the filling in the middle and mold products of a triangular or semicircular shape.

It is required to fry them in deep fat until they are covered with a golden brown crust. Serve hot immediately.

Chebureks with potatoes, the recipe for which is presented above, is a simple and tasty dish. If you wish, you can make a more complex dough, and add something else to the filling in addition to the potatoes. So, cheese is popular in any baked goods.

Chebureks with potatoes and cheese

To prepare this dish, you will need the following ingredients.

For the test:

• 300 grams of kefir.
• 2 tablespoons of sour cream.
• 800 or 900 grams of flour.
• 100 grams of butter.
• Half a teaspoon of teaspoon salt.
• 2 eggs.

For filler:

• A kilogram of potatoes.
• 150 grams of any hard cheese.
• 30 grams of butter.
• A bunch of dill.
• Pepper and salt.

Cooking process

First of all, you need to beat an egg with sour cream, then gradually pour melted butter and kefir into the mixture, and then add flour in portions, to which salt should first be added. Everything is thoroughly mixed until smooth, until an elastic dough is obtained.

Then you need to prepare the filling. To do this, peel and wash the potatoes, then boil. Once it's done, drain the water and mash it with a little butter. Then put chopped dill and cheese, grated on a fine grater, mix everything thoroughly. Season with pepper and salt to taste.

To make such pasties with potatoes, divide the dough into small even pieces and roll them into round layers. Spread the filling in the center and glue the products in a semicircular shape. Frying them is required in a thoroughly heated pan on both sides, while the layer of oil should be large. The items are ready when they are golden brown. To avoid excess fat in the finished dish, it is recommended to put the pasties with potatoes on paper napkins for a few minutes.

Lenten recipe

For those who are fasting, you can prepare this dish without any animal products. This recipe is also suitable for committed vegans. To cook pasties with potatoes and mushrooms, you will need the following ingredients:

• 2 cups of flour.
• 1 glass of hot water.
• 2 tablespoons olive oil.
• 0.5 kg of potatoes.
• 4 large mushrooms.
• 1 clove of garlic
• A little soy sauce.
• Sea salt.
• Petrushka and black pepper.
• Vegetable oil for frying.

First of all, you need to peel, wash and boil the potatoes. While it is cooking, you should sow flour, gradually pour hot water into it, add olive oil and salt. From this mixture, you need to make an elastic dough. Then you need to cover it with a film and wait until it has completely cooled down.

At this time, peel, chop and fry the onion in a little olive oil. It should become transparent. Then you need to wash, peel and finely chop the mushrooms, put them on the onion and fry until fully cooked. Then add chopped garlic to the mixture.

Season with salt and pepper mushrooms, add soy sauce to taste. Drain the potatoes and mash them in a puree. If you need liquid, add some water. Toss the puree with the mushroom mixture.

Rinse and chop the parsley, put it in the prepared filling and stir everything. Let the mixture cool completely.

Roll out and cut the dough into even pieces, roll each of them into a circle. Put the filling on half of each layer, cover with the other half on top and blind along the edges. Fry pasties with potatoes on both sides in a deep frying pan in a significant amount of oil. Serve immediately.

Delicious pasties with potatoes are made on a simple unleavened or choux pastry

Ingredients

Salt 2 tsp

Vegetable oil 100 milliliters

Vodka 1 tbsp

Bulb onion 2 pieces (s)

Water 1 ml

Potatoes 700 grams

Flour 600 grams

• Number of Servings: 12
• Prep time: 40 minutes
• Cooking time: 30 minutes

The classic recipe for pasties with potatoes and onions

The easiest option is to mix the potatoes with the fried onions. The dough for pasties is made simple, but with a twist - with the addition of vodka. The result is a very tasty, satisfying and beautiful dish.

How to cook

Serve the finished pies to the table for tea, black or green.

Chebureks with potatoes and mushrooms

You can add mushrooms to the basic potato-onion filling. These can be ordinary champignons, which are sold all year round, or freshly harvested and therefore especially fragrant forest mushrooms. The dough for these pasties will be custard.

Ingredients:

• 4.5 tbsp. flour;
• 250 ml of water;
• 500 g potatoes;
• 300 g fresh mushrooms;
• 2 pcs. onions;
• 100 ml of vegetable oil;
• 2 tsp salt.

How to cook

Chebureks are fried very quickly, literally in 3-4 minutes, since the filling is already ready.

Tatar pasties do not have to be cooked with meat. In the photo, pasties with potatoes have exactly the same look as a traditional meat dish - you cannot tell. The dough and filling are prepared quickly, the pies are very satisfying and tasty.

In the next article: a recipe for delicious giblets in sour cream

Chebureki with potatoes is a delicious pastry consisting of thin crunchy dough and tender filling. Potatoes are a great alternative to meat. The dish is prepared quickly and easily.

Option 1 pasties with potatoes classic recipe

The classic recipe involves the preparation of baked goods with potato filling without additional additives. Add 1 spoon of vodka to the dough - the dough becomes tender and tasty.

To prepare pasties with potatoes according to the recipe, you will need:

• 4 stacks flour;
• 1 kg of potatoes;
• 1 onion;
• 1.5 stack. water;
• 1 tsp Sahara;
• 1 stack sunflower oil;
• 1 tbsp vodka;
• to taste of salt and pepper.

Step by step cooking:

1. In a large container, mix 8 tablespoons of butter with salt and sugar.
2. Add flour in small portions, stirring the dough with a spoon.
3. Knead a soft dough. Form a lump, place in a bag and refrigerate for half an hour.
4. Cut the peeled potato tubers into 4-8 pieces and place in boiling water. After boiling, add salt and cook until tender.
5. Chop the onion very finely or grate it with small holes.
6. When the potatoes are cooked, crush them into mashed potatoes, mix with onions, add a little pepper.
7. On a table covered with a small layer of flour, roll out the dough thinly - no more than 4 mm thick.
8. Cut several even circles out of the dough using a metal dish with a diameter of 15-20 cm.
9. Put 2 tablespoons of the filling in the lower part of each circle, then fold the blank in half, covering the filling.
10. Connect the edges of the workpiece with your hands, and then make notches with a fork - this way the dough will better hold the filling during the frying process.
11. Put raw pasties in a saucepan with hot oil and bake for 4-6 minutes on each side, making the heat to medium level.
12. When the dough is covered with an appetizing golden brown crust on both sides, the pasties are considered ready. Place them on a paper towel to remove excess oil.

Option 2 quick recipe for pasties with potatoes

The quick recipe for pasties with potatoes is a simplified classic recipe. Here, the products are baked in the oven, and the cooking time is shortened due to the fact that no pre-cooking of the potatoes is required.

Recipe components:

• 250 ml of water;
• 400 g flour;
• 5-6 medium potatoes;
• 1 pt dill (optional ingredient);
• 1 egg yolk for greasing blanks;
• 2 tbsp sesame seeds for sprinkling (optional ingredient);
• to taste of salt and spices.

Description of the quick cooking method:

1. Sift flour into a deep bowl, add salt, mix thoroughly. Pour 2-3 flour in a separate container - it will come in handy when forming blanks.
2. Pour water into a small saucepan and bring to a boil.
3. Pour boiling water gradually into a bowl of flour, stirring with a spoon, then beat the resulting mass with a mixer.
4. Cover the work surface of the table with a small layer of flour, then gently transfer the dough there.
5. Knead soft elastic dough by hand, roll into a bun, which is placed in a deep bowl. Cover the container with a towel soaked in water and set aside.
6. Peel clean potatoes and grate with large holes. Squeeze and drain the juice.
7. Finely chop the pure dill and mix with potato chips, salt, pepper, mix.
8. Put the dough on a floured table, form a thick sausage from it, which is cut into small equal circles.
9. Roll each circle thinly and put the filling on one half, covering with the other half.
10. Fasten the edges of the future pasties with your hands, then make notches with a fork.
11. Put the blanks behind a baking sheet lined with baking paper, grease with yolk, sprinkle with sesame seeds.
12. Place the baking sheet in a preheated oven and bake for 30 minutes at 180 degrees.

Option 3 pasties with potatoes and cheese on kefir

Thin and tender cheburek dough on kefir in combination with a delicious filling is a pastry that you will want to repeat many times in a row.

Recipe components:

• 400 g flour;
• 0.5 kg of potatoes;
• 1 egg;
• 100 g of hard cheese;
• 2 tbsp with a slide of butter;
• 150 ml of kefir;
• 2-4 dill branches;
• ½ stack. sunflower oil;
• to taste of salt and spices.

How to cook pasties with potatoes and cheese:

1. Melt half of the prepared butter in a water bath and cool at room temperature.
2. Pour kefir into a deep container, mix with egg and ghee, add salt and beat with a whisk or fork.
3. Pour flour in small portions, stirring the dough with a spoon. When all the flour is in a bowl, knead the dough by hand, let it brew for 30 minutes.
4. Cut clean, peeled potatoes into pieces, put in boiling water and cook until tender.
5. Pour the water from the pan into the sink, crush the mashed potatoes, mix with the grated cheese.
6. Finely chop the dill greens and pour into the potatoes, add the remaining piece of butter, salt, pepper, mix.
7. Divide the dough into 14-16 identical pieces, roll each piece into a thin circle.
8. Place the filling on the bottom of the circle, cover with the other half and seal the edges tightly.
9. Fry pasties in a frying pan in hot oil until golden brown on both sides. After frying, place on a paper towel to absorb any remaining oil.

Option 4 pasties with potatoes and mushrooms

Baking according to this recipe turns out to be hearty and tasty. An additional ingredient is added to the filling - champignons, which significantly improve the taste and add a pleasant aroma.

What you need:

• ½ stack. water;
• 1 stack mashed potatoes;
• 1 stack flour;
• 7-8 medium mushrooms;
• 1 onion;
• ½ stack. sunflower oil;
• to taste of salt and pepper.

Cooking process:

1. Cut the pure mushrooms into slices, chop the onion.
2. Saute the onion in hot oil until soft, add mushrooms to it and fry until tender.
3. Stir the mushrooms with mashed potatoes, add salt, pepper, stir.
4. Pour some of the flour (more than half) into a deep container, add water, salt and 2 tablespoons of sunflower oil. Mix everything thoroughly and add the rest of the flour in small portions.
5. Knead into a soft elastic dough, which is divided into 6 equal parts.
6. Roll each part into a thin circle, put the filling on one side, cover with the other half, fasten the edges.
7. Fry pasties in hot oil until golden brown on both sides, after cooking, put on a paper towel.

Option 5 simple pasties with potatoes

This version of the recipe resembles the classic one in terms of the composition of the ingredients and the method of preparation. The only difference is that the dough does not contain vodka.

Ingredients:

• ½ stack. water;
• ¾ stack. sunflower oil;
• 400 g flour;
• 3 large potatoes;
• 1 egg;
• 1 onion;
• 1 chips. soda;
• salt and spices to taste.

How to cook pasties with potatoes simply and quickly:

1. Boil potatoes, salt, mash in mashed potatoes.
2. Fry chopped onions in a pan and mix with mashed potatoes, add spices.
3. Sift flour into a separate bowl, add salt and soda, mix.
4. Heat the water slightly, pour it into a bowl of flour, add oil there.
5. Stir the dough thoroughly with a spoon, then knead by hand.
6. Roll out the dough into a sausage and cut into equal slices.
7. Roll each plate into a thin cake, fill with filling, fasten the edges tightly.
8. Fry in a skillet in plenty of hot oil until golden brown on each side. Then turn over again and simmer under a closed lid for another 1 minute.

Ready pasties are soaked with a paper towel to remove excess oil and served hot. Chebureks are served as an appetizer with your favorite sauce or instead of bread for first courses.

Chebureks with potatoes are just a variation of the famous Tatar pies. But, nevertheless, the dish has a lot of fans. It will help out during the post, during the financial crisis, or save the situation when there is very little minced meat left, and you want to indulge in delicious pasties.

Pastries with potatoes - general cooking principles

The dough for pasties with potatoes and meat is the same, usually simple and bland. It can be kneaded in the usual or custard way on water, milk, kefir, beer. There are a lot of recipes, a selection of the most interesting is just below.

Boiled potatoes are used for pasties. It is rubbed or mashed. Onion and oil are classic additions.

What else is put in the filling:

Lard, meat products;

For taste, you can add various spices, garlic, parsley or dill. Such pasties are formed in the usual way, giving the pies the appearance of crescents (semicircles). The detailed process is described below.

Products are fried in a skillet in oil. Since the potato filling is already cooked, you only need to brown the dough. Serve pasties to the table immediately. While they are hot, aromatic and crunchy.

Simple pasties with potatoes and onions

Lean variation of pasties with vegetable filling. If the dish is not prepared for fasting, then you can add butter to the filling, it will be tastier.

Ingredients

1.5 tbsp. flour;

4 tbsp. water;

A spoonful of vodka;

3 tbsp. l. oils.

Filling:

700 g potatoes;

2 onion heads;

70 g butter;

Greens, seasonings.

Preparation

1. We start cooking with potatoes. We boil a vegetable in a uniform or in a peeled form, there is not much difference.

2. While the potatoes are boiling, mix oil, salt and vodka in water, add prescription flour to them. Knead elastic and tough dough. We put it in a bag, let the bun lie down for half an hour.

3. Cut the onion, put it in a skillet with oil, fry it almost until tender. If butter is used, then the pieces of the vegetable will turn out to be very fragrant and beautiful.

4. Rub boiled potatoes. Add fried onions, spices and herbs to it. Stir. Cool the minced meat well.

5. Take out the previously prepared dough, divide into pieces. Roll out a flat cake from each, the size of a standard flat plate for main courses.

6. Spread the potato filling in half.

7. We pinch the opposite edges to make a semicircular pie.

8. Warm up the oil, lay the pasties. We fry aromatic products until golden brown on both sides.

Chebureks with potatoes and mushrooms on choux pastry

The recipe for another lean pasties with potatoes. Mushrooms will diversify the filling. Common champignons are used here.

Ingredients

4.5 tbsp. flour;

40 ml of oil;

250 ml of water;

Filling:

500 g potatoes;

2 onion heads;

300 g of mushrooms;

Seasonings, oil.

Preparation

1. Pour water into a saucepan, immediately add an incomplete teaspoon of salt and all the oil. Put on the stove, bring to a boil.

2. Measure ¾ cup flour, add to boiling liquid, stir quickly with a spatula and remove from heat. We cool the mass to a warm state, the hand must endure.

3. Add the rest of the flour, knead the tough dough. We put it in a bag for rest.

4. Boil the potatoes, you can use ready-made puree for the filling, if any.

5. Cut onions and mushrooms. Put together in a frying pan, fry with butter until tender. You do not need to cover with a lid. On average, this will take about fifteen minutes.

6. Combine potatoes with mushrooms. We add spices, bring to the desired taste. Cool the filling until cold.

7. As soon as everything is ready for frying pasties, we take out the dough, form the products of the required size. How to sculpt semicircular pies is described just above.

8. Deep-fry pasties. You do not need to keep them in oil for a long time, since the filling is ready.

Chebureks with potatoes and cheese on beer

Recipe for amazing pasties made from beer dough with potatoes and cheese. You can take any light beer. Any hard or processed cheese will also work.

Ingredients

250 g of beer;

2 tablespoons of oil;

0.5 tsp salt;

3-4 cups flour;

500 g of boiled potatoes;

50 g butter;

2 onion heads;

1 clove of garlic;

150 g of cheese.

Preparation

1. Add vegetable oil to the beer. In a large bowl, combine the flour passed through a sieve and fine salt. We make a small hole, start pouring in beer and stir with a spoon. Gradually knead the dough with your hands. We send to rest in a package.

2. Knead the boiled potatoes or rub them with a grater. It's the same with cheese. If it is soft, then you can simply knead it. Fry the onion, put it in the cheese mince, squeeze out a clove of garlic. Stir, spices to taste.

3. We take out the dough from the bag, divide it into pieces, sculpt pasties with minced potato and cheese in the usual way, the size is arbitrary.

4. Fry the products in oil, serve immediately, until the pasties have cooled down.

Chebureks with potatoes and meat

A variant of economical pasties for those who have very little minced meat. The dough for them is prepared with an ordinary egg, but if necessary, it can be excluded.

Ingredients

Glass of water;

2-2.5 tbsp. flour;

20 g butter.

Filling:

150 g minced meat;

4 potatoes;

1 onion;

Oil, spices.

Preparation

1. Add salt and butter and a glass of flour to hot water, stir. We leave the mass to cool. Then add all the flour and break the egg. Knead the tough dough.

2. Boil potatoes whole or in pieces, knead.

3. Peel the onion, cut into cubes, put in a frying pan, fry for a minute.

4. Add minced meat to the onion, fry for another five minutes.

5. Mix mashed potatoes and fried minced meat filling with onions, season with spices to taste. You can add any herbs, garlic.

6. Divide the dough into 6-7 parts, roll out the cakes, lay out the meat filling with potatoes. We make semicircular pies.

7. Fry the formed products in oil and serve hot. After cooling, the pasties are no longer so tasty.

Chebureks with potatoes and bacon

The recipe for very juicy and satisfying pasties. For them, you can use salted or smoked bacon, it turns out delicious with bacon. Prepare the dough according to any of the recipes.

Ingredients

500 g potatoes;

150 g lard;

1 onion;

Preparation

1. Cut the bacon into slices, twist it together with the onion through a meat grinder.

2. Boil the potatoes in their uniforms, peel and also twist. Can be grated or cut into small cubes. We do it the way we like best.

3. Mix potatoes and bacon with onions, add spices. If the lard is salty, then this must be taken into account.

4. Stir thoroughly, squeeze out a clove of garlic to taste, you can add a little greenery.

5. We sculpt pasties of arbitrary, but the same size among themselves.

6. Fry the formed products with potato filling in oil.

Chebureks with potatoes on kefir

A variant of potato pasties made from kefir dough. You can use yogurt or fermented baked milk for kneading, any yogurt, not even the first freshness and a little sour. For the test, it will be the very thing.

Ingredients

A glass of kefir;

Ground meat:

0.5 kg of potatoes;

100 g onions;

Oil, spices.

Preparation

1. Kefir should have a temperature of 35 degrees, that is, not be cold. Add salt to it or to another fermented milk product used, add the egg and shake well.

2. Pour in flour, add when kneading until the dough stops absorbing the product. We crumple well with our hands, leave for an hour.

3. Boil potatoes, knead and cool.

4. Fry the onion in oil, season the minced meat. Spices to taste. You can also add mushrooms, herbs or bacon to this filling.

5. Form pasties from kefir dough.

6. Fry in oil in the classical way.

7. These pasties can be cooked in a dry frying pan. Only for this we cover the vessel with a lid, fry on both sides for 5 minutes on moderate heat. We take out, grease with oil.

Chebureks with potatoes and liver

A wonderful filling for potato pasties. Liver can be used with chicken or beef. You can also take pork offal, but in this case it is advisable to soak it in milk, cut into pieces. Cook the dough according to any of the options above.

Ingredients

400 g boiled potatoes;

250 g liver;

1 carrot;

1 onion;

70 g butter;

1 clove of garlic;

Preparation

1. Cut the onion into pieces, but not finely. Cut the carrots into thin slices.

2. Heat oil, spread vegetables, fry for a couple of minutes.

3. Cut the liver into pieces, transfer the product to the vegetables. Fry for a couple of minutes, then cover the pan and simmer for a quarter of an hour until tender under the lid.

4. Twist the fried liver. Vegetables and boiled potatoes through a meat grinder. Skip a clove of garlic along with the main ingredients. You can grind food with a blender.

6. We sculpt pasties with mashed potatoes and liver, fry in a skillet.

Filling potatoes can be cooked very quickly by using the microwave. The peeled tubers are placed in a special dish, a little water is added, on average, the process will take 7-9 minutes, depending on the power of the oven.

The potato filling will be tasty and aromatic if you add onions fried in butter to it.

You can add any sausages to the potato mince for pasties. The taste of the filling will only benefit from this.

If you get a lot of pasties, then some can always be frozen, and in a raw or fried form. Pack the items well so that they do not absorb freezer odors.