Fried patties with potatoes. Fried yeast pies with potatoes
Before making pies with potatoes in a pan, you have to tinker with the dough. Milk needs to be heated to 36-37 degrees. Then it should be poured into a warm bowl and dried yeast, salt and granulated sugar should be added to it. After slightly stirring the milk, you need to wait 5-7 minutes in order to check the activity of the yeast.
If after the specified time bubbles or foam appear on the surface of the dough, then you can continue to knead the dough. If this does not happen, you should prepare a new mixture of fresh yeast.
A chicken egg and 4 tablespoons of vegetable oil should be added to milk with active yeast.
Whisk the mixture lightly with a spoon or a whisk and gradually add the sifted flour.
The dough is soft and sticky. It should gather in a loose lump around the spoon. When kneading, the dough should begin to peel off from the sides of the bowl.
After that, it must be transferred to a clean container greased with vegetable oil, and left for proofing for an hour. To prevent it from crusting, cover the bowl with a damp towel or cling film. We are definitely looking for a warm place, protected from noise and drafts. 
After 40-60 minutes, the yeast dough should double in size.
By this time, it is necessary to prepare the filling. You can use ready-made mashed potatoes or, especially for pies, boil 3-4 potatoes and mash. Fry finely chopped in a small amount of vegetable oil onion until soft and add to the puree.
To taste, the filling should be seasoned with salt and pepper.
Then everything should be mixed. The matched yeast dough must be divided into 20 small portions. Each should be about the size of a small chicken egg. To avoid sticking, we grease our hands and work surface with vegetable oil.
Each piece must be flattened into a flat cake with a diameter of 10-12 cm. It should be slightly thicker in the center than at the edges.
Put 1 spoonful of filling on the cake.
Then you need to form a pie by pinching the edges tightly.
All patties with potatoes and fried onions must be laid out on a greased surface.
Preheat in a deep skillet or deep fryer vegetable oil... Its depth should be at least 1-1.5 cm. Place the pies on the frying pan with the seam down.
In hot oil, they need to be fried until golden brown first on one side and then on the other.
Put the finished pies with potatoes on a paper towel to remove excess fat from their surface.
Surely everyone loves such an old one, but tasty dish like pies. Such a product can have a lot of different fillings and cooking options. This article will show you how to cook potato pies in the oven. Step by step recipe such a dish will be described in detail and available. Always remember that the more warmth and love you put into the product during its preparation, the tastier it will turn out.
Patties with potatoes
In the oven, this dish is not cooked as often as in a frying pan. but fried pies have a high calorie content and percentage of fat. That is why those who watch their diet and figure should give preference to culinary products cooked in the oven.
Pies with potatoes (baked in the oven) are better absorbed by the stomach than the fatty mass of a fried product. If you want to cook a treat for children, then this option will be the best.
Baked pies with potatoes
The recipe for the dish is pretty simple. The filling is most often processed according to the same principle. The same cannot be said about the test. It can be anything: puff, yeast or cooked without dough. So how do you cook potato pies in the oven? Let's look at the step-by-step instructions.
Step one: making the dough
Pies with potatoes in the oven, dough recipes may be different. We will consider two simple options... In the first case, the dough is started without yeast on a fermented milk product. The second option offers the classic use of dough.
Method one: yeast-free dough
In order to knead the base, mix half a glass of kefir with a low percentage of fat with one teaspoon of baking soda. Whisk the liquid and add a tablespoon of granulated sugar or powdered sugar with salt. Then add two cups of sifted flour to the bowl and mix everything thoroughly. Add the beaten chicken egg to the solution and knead the dough. Use vegetable oil to keep your hands from sticking to the base.
Pies with potatoes in the oven from such a dough are very tasty and tender.
Method two: yeast dough
In this case, you will need a little more time than in the first option. To prepare the dough, pour 250 ml of warm water into a bowl. Put a tablespoon of sugar in the liquid and stir thoroughly. Then add one packet of yeast (about 11 grams). Cover the cookware with the mixture with a thick cloth and place in a warm place for 10 minutes.
At this time, sift two glasses of flour into a separate bowl and beat in two chicken eggs... Add a pinch of salt and stir. After the specified time has elapsed, remove the dough and place in the center of the flour mass. Keep in mind that the yeast substance should double in size. Quickly knead the tough dough and set it aside to "rest" for two hours. The mass of the base should be doubled. Only then can you start preparing the dish.
Pies made from such a base turn out to be lush and soft, like a grandmother's.
Step two: preparing the filling
Pies with potatoes in the oven, filling recipes may also be different. However, the classic puree is most often used. If you wish, you can add greens, your favorite spices to it, boiled egg, rice or pieces of meat. Pies with potatoes and mushrooms are also very tasty and juicy, especially if they are cooked in the oven.
So, peel the potatoes and cut them in half. Place the tubers in hot, salted water and cook until cooked through. After that, drain the bulk of the water and place a small piece in the pan. butter... Mash the contents of the dish thoroughly and stir. If the mashed potatoes turn out to be very steep, then you can add a little warm milk or cream to it.
Step three: sculpting pies
When all the main ingredients are ready, you can start shaping our culinary products. Divide the dough into several equal pieces. Take one of them and roll it out with a rolling pin. You can also do without this device by simply stretching the base on the table. Place some filling in the center and start sculpting a pie. Remember not to have too many potatoes. Otherwise, the pie may burst during baking.
Place the formed buns on a baking sheet lined with parchment, seam down. This technique must be followed, as otherwise the product may simply creep along the seam.
Step four: bake
When all the pies with potatoes are placed on the parchment, you need to heat the oven to 180 degrees. While the oven reaches the desired temperature, brush the future treat with a beaten egg.
Place the baking sheet in the oven for 25 or 30 minutes. As soon as the pies rise and brown, you can turn off the oven and wait about 10 more minutes until fully cooked.
You can also use alternative way baking. Place the baking sheet in an oven heated to 220 degrees for 10 minutes. After that, reduce the temperature to 150 degrees and cook the dish for another 5-8 minutes. After the time has elapsed, remove the form from oven and cool the pies.
You can serve such pastries for breakfast, afternoon tea or dinner. Same this dish can be a great option for a snack or a picnic. Remember that the product is very high in calories and delicious. That is why you need to use it with great care in the evening and before going to bed.
Brief summary
Now you know well how to cook baked pies with potato. If you have never tried this product before, then it is worth doing it as soon as possible. The recipe is very simple and will not take much of your time. All your family and friends will appreciate your efforts and will gladly eat this delicacy. You may want to add the filling and come up with your own original recipe that you will share with friends and family.
Bon appetit and success in the culinary process!
Patties with potatoes are seemingly simple and familiar to many types. flour products... But in fact, there are a lot of options for making such pies! Miscellaneous dough, certain heat treatment, simple and complex (with many ingredients) fillings.
In the same article, I have collected recipes for baked (brass) pies with potatoes. Another feature of these pies is that the filling consists only of potatoes. Nothing extra! Of course, if you wish, you can add any other products to the potatoes.
Each recipe is described in detail, understandable and step by step, so that you can prepare pies with potatoes as quickly and easily as possible.
I also want to add that there are no hard restrictions, and you can always change something in the recipe to suit your preferences and capabilities.
Recipes for pies with potatoes (in the oven)
Yeast dough pies with potatoes in the oven
If you want to simply and quickly bake pies with potatoes in the oven, then this is the recipe you need!
Regular yeast dough (dry yeast), simple, but at the same time delicious potato filling. It seems nothing special, but the cakes are really good! Someone calls them "home", someone - "grandmother".
Of course, you will have to spend some time kneading the dough and waiting for it to rise. But you can also use ready-made yeast dough (you can find it in any grocery store).
You can also prepare it in advance using one of the recipes in this article:.
Ingredients:
- Milk - 1.5 cups;
- Butter - 130 g.
- Dry active yeast- 6 g.
- Chicken eggs - 3 pcs.
- Sugar - 1 tbsp. a spoon;
- Potatoes - 4-6 pcs.
- Salt - 2 tsp;
- Wheat flour - 500 g.
Cooking step by step
Add yeast to warm milk (1 glass) and stir. Wait 10-15 minutes until a foam appears, which indicates that the yeast is "awake".
Lightly melt butter (60 g), add sugar, salt (1 teaspoon), beat in one egg and one yolk. Beat well with a whisk or fork.
Pour milk with yeast over the eggs and stir.
Add flour in small portions and mix. Pour in the remaining flour and knead the dough with your hands.
The dough should be rolled into a ball and placed in a warm place (no drafts) for 30-40 minutes, covered with a film or towel.
Potato filling
By the way, before kneading the dough, you need to peel, wash and pour the potatoes with water. Cook until tender.
The potatoes are boiled - we drain the broth (we don't need it). Treat the potato tubers with a crush (potato grinder) until puree. Add 1 teaspoon of salt, the rest of the milk, butter, and then stir.
The filling is ready! Naturally, this is the easiest cooking option. If desired, the filling can be flavored with fresh or fried onions, dried herbs, black pepper, etc.
Modeling and baking of pies
The dough has increased in size and is ready for further manipulations. You need to knead it well, and then roll it into a long sausage.
It should be cut into pieces, which need to be rolled out with a rolling pin into thin round cakes.
Put a couple of tablespoons of potato filling in the middle of each flatbread.
Pin up the pies in any convenient way, for example, just pull the edges of the dough to the middle and press them together. The most important thing is to pinch the seams tightly.
Grease a baking sheet with vegetable oil. Put the pies on it. Beat the remaining egg and brush over each pie with it.
Let the pies lie like this for 5-8 minutes, while you can preheat the oven to the standard 180 degrees.
Send the patties to the oven for 35-45 minutes (depending on their size), until they are browned.
By the way, you can prepare yeast dough with potato broth for these pies. Everything is very simple! The potatoes were boiled - the broth was cooled. Replace some or all of the milk with it. Then the process is the same. The result is a fragrant potato dough for potato pies!
Puff pastry patties in the oven
This is a more original recipe. Crispy potato puffs that cook very quickly!
The filling consists of boiled potatoes and fresh herbs.
Puff pastry in this recipe purchased (to save time).
Ingredients:
- Green onions, dill, parsley (all fresh) - 1 large bunch;
- Chicken eggs - 2 pcs.
- Puff pastry - 400-500 g.
- Potatoes - a few tubers;
- Black pepper - a couple of pinches;
- Salt - 1 tsp;
Preparation
- First you need to prepare 2 components: potatoes and puff pastry... Peel the potatoes, boil and mash in mashed potatoes. In the meantime, put the puff pastry in a warm place to defrost it.
- All greens must be finely chopped.
- Add it to mashed potatoes. Salt, pepper, beat in one a raw egg and mix thoroughly. The filling is ready!
- Roll out the dough into a layer and cut into small squares, for example 12 by 12 cm.
- Put 1-2 tablespoons of the filling in the middle of each square. Then pull one corner of the dough to the opposite one and pinch the edges so that you end up with beautiful triangles.
- You can also make rectangular patties, though.
- Beat the egg yolk and brush over each pie.
- Cover the baking sheet with special parchment. Put pies in it. Heat the oven to 200 degrees.
- The baking time for these pies is approximately 20 minutes.
Puff pastries with potatoes are pleasant to eat both hot and cold.
Pies with potatoes on kefir in the oven
Lush, airy (like fluff) pies on kefir dough with potato filling... For lovers of delicate pastries!
The dough is prepared with yeast and without eggs. The filling is mashed potatoes with fried onions and peppers.
Ingredients:
Dough:
- Kefir (or fermented baked milk) - 250 ml.
- Vegetable oil - 130 ml.
- Wheat flour - 500 g.
- Sugar - 1 tbsp. a spoon;
- Salt - 1 tsp;
- Dry active yeast - 1 tsp;
Filling:
- A little oil for frying;
- Onions - 2 pcs.
- Potatoes - several pieces;
- Ground black pepper and salt;
- Milk - 0.5 tbsp.
Cooking brass pies with potatoes on kefir
First you need to peel the potatoes, rinse the potatoes with water, and then put them to boil in slightly salted water. While the potatoes are boiling, you can start kneading the dough.
Mix oil with kefir and heat slightly until pleasantly warm. Add yeast to kefir and let stand for 5 minutes. Then stir in the same salt and sugar.
It remains to add flour in small portions and mix thoroughly. When the flour is all in the dough, you need to knead it with your hands. The dough will be quite sticky and difficult to work with. But it's worth it, because it is from such a dough that airy cakes are obtained.
Now the dough should be infused (at least 30 minutes).
Potato filling for pies
Peel the onion, chop finely and fry in oil in a pan until golden brown. While you can prepare the potatoes.
The potatoes are boiled. Now you need to drain the excess water and knead the potato tubers until mashed. Pour milk into this mashed potatoes, add pepper and salt. Then mix well.
Put the fried onion together with the oil in the puree and mix again.
The filling is ready, the dough is ready - it remains to mold and bake the pies.
Modeling and baking
Sprinkle flour on the table. Stretch the dough and then cut into pieces. Roll them out.
Put the filling in each cake (the amount is at your discretion) and mold the pies.
You can do it differently. Pinch off a piece of sticky dough, flatten it and place it on the palm of your hand. Put the filling with the other hand, and then join the edges of the dough.
Line a baking sheet with baking paper. Place the pies. Turn on the oven at 200 degrees. When the oven heats up to the required temperature, you should send the pies into it.
It is difficult to indicate the exact baking time, from 30 minutes exactly. It all depends on the area and thickness of the pies. They should be well browned, but not burnt at the same time.
Potato patties without yeast (in the oven)
If you do not have yeast, or for some reason you do not want to cook the dough with yeast, then you can use this recipe.
Pies with potatoes on yeast-free dough are also very interesting to taste, although many note that they are slightly harsh and more "dry". It is understandable - the dough is without yeast. But, I want to note that this cooking option also has a huge number of connoisseurs.
Particularly attractive is the look of these pies: ruddy, slightly cracked on top, and you just want to crunch them!
Soda slaked with kefir will be used as a baking powder.
The number of ingredients is indicated for a couple of dozen pies. If you are afraid not to overpower them (which is unlikely), just reduce all products by 2 times.
Ingredients:
For the dough:
- Kefir - 400 ml.
- Eggs - 2 pcs.
- Sour cream - 2 tbsp. spoons;
- Vegetable oil - 2 tbsp. spoons;
- Soda - 1 tsp;
- Sugar - 1 tbsp. a spoon;
- Salt - 1 tsp;
- Wheat flour - 700-800 g (Take with a margin to adjust the thickness of the dough);
Filling:
- Potatoes - somewhat large;
- Onions - 1-2 pcs.
- Green onions - 1 bunch;
- Salt and pepper to taste;
- Vegetable oil - 3 tbsp. spoons;
Preparation
First, we make a dough for pies with kefir and without yeast. But before that you need to put the peeled potatoes to cook.
Stir soda in kefir. Add there: eggs, sour cream, butter, salt and sugar. To mix everything.
Pour a glass of flour into kefir - mix. Add one more - mix again. Do this until all the flour ends. You will have to knead with your hands. If the dough is too thin and sticky, add a little more flour.
Let the dough steep for about 30 minutes, while the filling can be prepared.
Separate the boiled potatoes from the broth and mash with a crush.
Finely chop the onions and fry in vegetable oil until soft and transparent.
Finely chop the green onion and add to the potatoes.
Add fried onions to mashed potatoes along with butter.
Then comes the turn for salt and pepper.
Final mixing - the filling is ready!
We sculpt and bake
Here everything is the same as in the above recipes: cut and roll out the dough, put the filling, make pies.
Place them in a baking sheet lined with parchment.
Send in an oven preheated to 180 degrees for 30-35 minutes until blush.
Here's a simple and step-by-step recipe!
Pies with potatoes and cabbage in the oven
Delicious yeast pies with potatoes and cabbage, cooked in the oven.
The dough is based on dry yeast and kefir, which makes it truly fluffy and tasty.
Since you are interested in such baked goods, I recommend that you also look at the page :. The main ingredient there is white cabbage.
Now let's get back to our potato pies.
Ingredients:
- Sugar - 1 tbsp. a spoon;
- Vegetable oil - 110 ml.
- Dry yeast (active) - 11 g (saf bag);
- Kefir - 220 ml.
- Wheat flour - 500 g.
- Salt - about 1 tsp;
Filling:
- Cabbage - about 1 kg.
- Potatoes - about 1 kg.
- Salt - 1-2 tsp;
- Onions - 1-2 heads;
- A little oil for frying onions and greasing a baking sheet;
Cooking potato pies with cabbage in the oven
Pie dough
Mix warm kefir with yeast. After 10 minutes, add butter to the kefir. Add salt and sugar there.
Add flour in small portions, stirring constantly with a fork.
When the dough thickens and the flour runs out, knead the dough with your hands. You should get an elastic, good yeast dough. Not too tight, but not runny either.
It must be removed for 30 minutes in some dry and warm place, covered with a towel or lid.
Potato and cabbage filling for pies
Peel the potatoes, add water and cook on the stove until tender.
Chop the cabbage finely. Peel the onion and chop finely.
Heat oil in a frying pan, put cabbage and onions there and simmer covered over medium heat for about 15 minutes. Then add salt and pepper, mix and simmer again for 15-20 minutes, until the cabbage becomes soft.
When the potatoes are boiled, you need to drain the broth, and knead with a crush until smooth.
All that remains is to mix the cabbage with mashed potatoes... The filling is ready! Very tasty and aromatic, I want to eat it ahead of time!
Modeling and baking
Divide the dough into equal small lumps, each of which must be rolled out with a rolling pin.
Put the filling in the center of the cakes.
Form pies, pinch seams tightly.
Grease a baking sheet or cover with paper. Put the pies in it and let them stand for 10-15 minutes. This will make them more lush.
In the meantime, you can preheat the oven to 200 degrees.
Grease the pies with a beaten egg (optional) and send them to bake for 20-30 minutes until golden brown.
Lenten pies with potatoes in the oven
For lovers of low-fat, lean baking can I recommend lean pies with potato. Someone also calls such pies vegetarian and vegan.
The dough in this recipe is kneaded in water, but if desired, it can be cooked with potato broth, which remains in the pan. What's good to waste, the more the dough will turn out to be more fragrant.
Ingredients:
- Warm water - 300 ml.
- Dry active yeast - 1.5-2 tsp;
- Sugar - 2 tsp;
- Onions - 1-3 heads;
- Potatoes - 6 large tubers;
- Sunflower oil - 120 ml.
- Flour - about 700 g (Take with a margin just in case);
- Salt - 1 tsp;
Preparation
First you need to put potatoes to boil.
IN warm water stir dry yeast and let it brew for 10-15 minutes.
Then add butter, salt and sugar there. Sprinkle flour in small portions, and stir constantly. Then add the remaining flour and knead the elastic dough.
Remove the dough in a warm place for 30 minutes. While it is growing, you can prepare the potatoes for the filling.
Drain the potato broth and purée using a crushing machine.
Finely chop the onion. It can be fried in oil or added raw to potatoes.
Salt well.
Baking pies in the oven
Pull the dough into a sausage and cut into small pieces. Roll each piece thinly with a rolling pin or glass bottle.
Put a certain amount of filling into each cake and form pies.
Grease a baking sheet with oil, then put the pies in it.
Put the oven on preheat (180 degrees).
These pies are baked for about 30 minutes.
Pies with raw potatoes in the oven
Something in this whole collection of recipes uses boiled potatoes - you need to fix this monotony. There is another option for making pies with raw potatoes.
I will not talk about the roots of this recipe, I will only say that the baked goods are very juicy and original in taste.
The dough in this recipe will use yeast, and pre-cooked.
Ingredients:
- Ready yeast dough - 600-800 g.
- Potatoes (raw) - a few medium tubers;
- Onions - a pair of heads;
- Fresh herbs - 1 medium bunch;
- Salt, black pepper - to taste;
- Lubricating oil;
- Egg yolk (raw) - 1-2 pcs.
Cooking process
- Peel the potatoes, rinse well with water, wipe off with a paper towel. Then it should be cut into thin slices - the thinner, the tastier.
- Peel the onions and cut into thin rings or small cubes.
- Finely chop fresh herbs.
- Stir the onions, potatoes and herbs together. Add black pepper and salt.
- Divide the dough into pieces, roll each thinly into a circle.
- Gently put the filling in the middle of the tortilla, and then form ordinary pies.
- Grease a baking sheet with oil. Egg yolks beat.
- Place the pies in a baking sheet, brush with yolk for shine and a more ruddy color.
- Put in an oven preheated to 190 degrees for 20 minutes until golden brown.
And here I decided to add a few video recipes for convenience and variety.
And one more
- In addition to potatoes, you can put various vegetables, meat, poultry, mushrooms in the filling. The cooking algorithm will remain the same.
- Pay attention to . Simple, affordable and very satisfying!
- You can and should add as many spices, seasonings, and spices as possible to potato pies. Then the familiar taste will sparkle with new colors.
If you are not in the mood to play with yeast dough, bake such pies on a simple and quick, but very tasty dough.
The bread maker will knead the dough. You just have to cook the filling puree and quickly stick the pies. Much easier?
So, we will talk about yeast-free pie dough in a bread maker.
Ingredients
for without yeast dough:
- 2 cups of flour
- 0.5 cups yogurt, sour cream or kefir
- 25 grams butter (melt)
- 1 tsp salt
- 1 tsp sugar
- 0.5 teaspoon of baking soda
- 1 tbsp. a spoonful of vinegar
- 1 egg for brushing
- some vegetable oil.
for potato filling:
- 4-5 large potato tubers
- 1 onion
- 1-2 bay leaves
- salt.
Preparation
Big photos Small photos
First, prepare the filling. Peel the potatoes and cut them into 6-8 pieces. Place the potato slices in a saucepan, add the peeled onion, bay leaf and salt.
Boil the potatoes until tender, drain all the liquid and mash them in a mashed potato grinder or blender. The puree for filling potato pies should be dry.
Now knead the dough. To do this, pour yogurt and melted butter into the bowl of a bread machine (Binatone BM-2068).
Then add flour and salt with sugar there.
Quench the baking soda with vinegar and also send it to the bowl of the bread maker. You can replace the baking soda with a baking powder, but in this case, you need to take twice as much.
Set the following parameters for kneading the dough: 10 minutes for the first batch, 20 minutes for resting the dough, 5 minutes for the second batch.
You can also knead the dough manually. Just mix all the ingredients together and knead it for 7-8 minutes until the dough is smooth, then wrap it in a bag and let it rest on room temperature 20-25 minutes.
Put the finished pastry dough on the work surface.
Divide the dough into 3 parts, and then each into 5-6 parts.
Using a rolling pin or with your hands, form cakes from pieces of dough and place in the middle, 1 tbsp. spoonful of filling.
Pinch the dough to the middle on one side, forming a kind of hood.
Then tuck the bottom free part of the dough over and cover the patty so that you get a triangle.
Grease a baking sheet with vegetable oil and place the patties with potatoes on it, seam side down.
Brush the potato pies with a beaten egg and bake at 190 degrees for 25 minutes. During this time, they will become very ruddy.
Let the pies cool a little - and you can call home! Pie mood for you!
Today I will share a recipe for the perfect, most delicious fried pies with potatoes. The dough turns out to be airy, fluffy, fragrant and so versatile: you can sculpt a variety of buns and pies from it. But how to choose the proportions so that the dough rises and does not go down? 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 easier than the most delicious fried pies with potatoes. This recipe was given to me by my grandmother - it's very simple! The pies are just 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
- Let's start by making the filling. Peel the potatoes, wash them, salt them and set them to boil until tender. Let me remind you that when the potatoes are easily pierced with a knife, they are ready. Drain the broth, but leave one glass for kneading the dough.
- Put a generous piece of butter with boiled potatoes and knead with a crush.
- Peel four medium onions, chop into small cubes, fry in vegetable oil until golden brown.
- Add the onion to the potatoes and stir. If necessary, salt our filling and let it cool.
- In the meantime, let's move on to making the dough. Sift flour into a bowl prepared in advance, add sugar, salt, dry yeast to it. It is better to use instant yeast.
- Advice. If you do use fresh yeast, then you cannot cut them with a knife! They will stick to the knife and stick together. They only need to be diluted with warm liquid.
- Mix the dry mixture well. Add potato broth.
- 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.
- 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.
- When the dough has acquired a homogeneous consistency, we transfer it to the table, previously greased with vegetable oil.
- Advice. It is very good to lubricate the table and hands with vegetable oil, not flour. In order not to oversaturate the dough with flour: then the dough will turn out to be soft, fluffy, airy.
- We continue kneading the dough on the table: the dough is soft, a little sticky - we will knead according to French technology. This is when we pick up the dough, stretch it as much as possible, fold it, turn it over: and so we repeat it over and over again, for about 5-7 minutes. But you can also entrust this business to a food processor.
- Put the finished dough in a bowl, previously greased with vegetable oil. Cover with cling film and leave to double in volume. This will take approximately 2 hours.
- When the dough has come enough, grease the table with vegetable oil and lay it out neatly on the table. Separating the right amount: depending on the size of the pie.
- Stretch each piece of dough into a thin cake, put the filling on top throughout the dough, except for the edges. The edges must be left to pinch the pie.
- We connect the edges, put the seam down and make the pie flat. This is done to prevent the filling from leaking out.
- Another tip: to prevent the filling from flowing out, sprinkle the base of the dough with a pinch of starch.
- We form the rest of the pies. Prepare a frying pan: pour vegetable oil on it (it should reach the middle of the pie, about 2 cm).
- Put the pies on a hot frying pan and fry on both sides until golden brown. So we fry all the other pies, monitor the oil level, top up if necessary.
- Put the most delicious fried pies with potatoes on a paper towel to remove excess oil.
Pies with potatoes are ready: can be served - 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 more piquant and tastier. To ready-made pies have been soft for a long time, cover with a towel or put in a saucepan and cover. More more recipes you will find on the website "Very tasty". And Bon Appetit!