Recipe for cheesecakes with potatoes. Potato fritters with curd filling like in kindergarten

I offer you another simple baking recipe for those who like to experiment with form and content - cheesecakes with non-traditional filling. In general, this kind of baking is a huge field for the realization of their culinary fantasies. You can put any ingredients in the filling, adjusting their proportions to your liking. I offer an option that is not only delicious (it goes without saying), but also budget-friendly - cheesecakes with potatoes. The recipe with a photo will clearly show how simple everything is. Therefore, try it!

Dough Ingredients:

• milk (I have baked, but any will do) - 0.5 tbsp.,
• water - 0.5 tbsp.,
• vegetable oil - 6 tbsp. l.,
• high-speed yeast (dry) - 1 tbsp. l.,
• salt - 1 tsp,
• sugar - 1 tbsp. l.,
• flour - 3 tbsp.

• potatoes - 500 g,
• salt - to taste,
• green onion- 100 g,
• egg - 1 pc.,
• butter (soft) - 1-2 tbsp. l.,
• seasonings, pepper and spices - at the discretion of the cook.

Egg for greasing cheesecakes before baking.

How to cook potato fritters (step by step)

1. Knead the dough.

Any option is suitable for such snack cheesecakes yeast dough, nose the minimum amount sugar - it should be just enough to make the yeast work. I choose the safe method of kneading. Pour warm water into a glass, add milk to it. The result is exactly a glass of liquid.

Pour the liquid into the container where the dough will be kneaded, dilute the yeast and sugar in it.

Next, add flour to the dough. I pour all at once into a sieve and sift into a bowl of liquid. This amount of liquid takes 3 full tbsp. flour, without a slide. How to measure flour exactly? We pour it into a full glass, remove the extra small hill (it always turns out) with a spoon (see photo) and get a glass filled exactly to the brim.

Knead the dough with a spoon so that the flour goes into the liquid almost completely, but the dough is not yet formed to smoothness, and add salt and oil to the bowl.

Now we place the contents of the bowl on the board and knead soft, elastic dough. We put it in a bag while preparing the filling.

2. We prepare the filling for cheesecakes.

In this version, the filling will mashed potatoes and green onions, respectively, first you need to boil the potatoes until tender. We clean it, lower it into boiling salted water and bring it to readiness.

Mash the potatoes in a puree, then add finely chopped onion to it. We try the filling for salt, add it if necessary. Again, if you wish, season the filling with pepper, seasonings and spices - everything to your taste. I season with ground pepper and a little seasoning for potato dishes.

Knead mashed potatoes with onions - and the filling is ready.

3. We form cheesecakes.

By the time the preparation of the filling is completed, the dough has risen and is ready to form cheesecakes. We divide the dough into several small koloboks (the size depends on how large / small cheesecakes you want to get). I got 9 koloboks of medium size. Each bun is rolled into a cake and with the help of a glass we form a recess in the middle for the filling. There is no need to dust the glass with flour or grease with oil - the dough is not sticky at all and there will be no problems with the formation of a recess. I love it when there are more fillings than dough, so I roll out the cake quite thinly - somewhere up to 0.7 cm.

In the resulting recess, we impose the filling so that a small hill comes out.

Cheesecakes are formed - we send them to a baking sheet. It can be lined with paper or lightly oiled. I usually use paper - it's more convenient, faster and cleanup after cooking is minimal.

Lubricate the edges and filling of the formed cheesecakes with a beaten egg and send them to a preheated oven.

Take out as soon as the cheesecakes are browned enough.

Such cheesecakes go well with soup, instead of bread, and just with sweet tea, like regular pies.

Step-by-step recipes for hearty, delicious homemade cheesecakes with potatoes

2018-04-16 Liana Raymanova

Grade
prescription

1375

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

8 gr.

carbohydrates

12 gr.

130 kcal.

Option 1. Classic recipe for cheesecakes with potatoes

Traditionally, cheesecakes are baked with cottage cheese and served with warm milk, cocoa or tea. But with the filling, you can safely experiment and cook, for example, cheesecakes with potatoes. Unlike pies, they are not very greasy, the dough is very fluffy, airy and tasty. You can serve such products with any soups or broths instead of bread.

Ingredients:

• flour 635 g;
• 130 ml of milk;
• a couple of eggs;
• 25 g salt;
• 65 g of sugar sand;
• 105 g of draining oil;
• "live" yeast - 20 g;
• vegetable oil;
• 530 g potatoes;
• sour cream - 55 g.

Step by step recipe for cheesecakes with potatoes

Sand, salt, yeast are dissolved in warm milk, set aside for a few minutes.

Half of the butter is melted in a pan, cooled.

Beat eggs, pour into cold melted butter, mix with a whisk.

Peeled and washed potatoes are placed in a deep container, poured with water and boiled over medium heat until soft.

The broth is drained from the boiled potatoes, the tubers are mashed with an immersion blender, salted, seasoned with pepper, the remaining oil is put in, mixed, cooled.

Pour the egg-butter mixture into the cup to the dissolved yeast, stir.

Pour flour into the mixture, knead until elastic.

Leave warm under clean gauze for sixty minutes.

The dough is divided into portions weighing approximately 60-70 g.

Roll the pieces into balls and lay them out on a greased sheet.

Again leave for 20 minutes for proofing.

They take a tall glass, lower it with the bottom into flour, then into pieces of dough, making a small hole.

Place 1 tablespoon of mashed potatoes in the resulting holes.

From above, the potatoes are smeared with sour cream, and the sides of the cheesecakes are also smeared with it.

Bake in a hot oven for 20 minutes.

Baked cheesecakes are cooled on metal grates under a towel.

You can supplement the potato filling with any products to your taste, for example, fried onions, bacon, cheese, minced meat.

Option 2. A quick recipe for cheesecakes with potatoes

Quick Recipe cheesecakes with potatoes means kneading the dough in a safe way. Here you just need to mix all the ingredients for the dough, knead elastic, soft dough and hold it under the film for about 1 hour. They all turn out just as fluffy, tender and appetizing.

Ingredients:

• 410 g flour;
• 12 g fast yeast;
• 2 eggs (for dough and filling);
• sand-sugar - 35 g;
• 135 ml of milk;
• 75 ml of oil;
• water - 70 ml;
• potatoes - 565 g;
• 35 g salt;
• black pepper - 55 g;
• drain oil - 85 g;
• 60 g sour cream.

How to cook potato fritters

Boiled potatoes are freed from the liquid, grind with a crush to a puree-like slurry.

The flour is sifted into a deep bowl.

In a separate container, dissolve the yeast in warm water, stir and leave for a while.

Milk heated in any way is added to the yeast, mixed.

Pour sugar, salt, introduce an egg, pass with a whisk.

Pour flour in small handfuls, at the same time pour in sunflower oil knead until soft.

Let rest for 45 minutes, covered with a towel.

Salt the mashed potatoes, flavor with pepper, add milk, butter, add a little flour, stir until smooth. Add the egg beaten with a whisk until fluffy, stir vigorously.

The dough is divided into pieces, rolled into cakes, laid out on a greased sheet, allowed to stand warm for a while.

A ready-made filling is placed on each cake, smeared with sour cream on top and put in hot oven, bake for twenty-three minutes.

The baked goods are removed from oven, grease with melted butter, cool and serve.

It will turn out more appetizing and more beautiful if potato stuffing after forming the cheesecake, sprinkle with fresh herbs.

Option 3. Cheesecakes with potatoes and cheese on kefir

By next recipe potato patties will also turn out soft and very appetizing. The composition of the basis of such products does not include yeast, and baking soda is added to give splendor, which dissolves well and quickly in kefir. Present in potato filling hard cheese gives baked goods an interesting, unique taste.

Ingredients:

• wheat flour - 575 g;
• medium-fat kefir - 265 ml;
• pods-th oil - 120 ml;
• egg - 2 things;
• sugar - 35 g;
• 30 g of soda;
• potatoes - 575 g;
• 65 g salt (for dough and filling);
• Russian cheese - 145 g;
• parsley, dill - 5 stalks each;
• 70 g black pepper;
• sour cream is not very greasy - 40 g.

Step by step recipe

Pour soda, sugar, a little salt into warm kefir, stir, set aside for a quarter of an hour.

Add a beaten egg with a fork simultaneously with sunflower oil, mix again.

The sifted flour is introduced in small handfuls, after each mix well.

Knead a tender, elastic dough, cover with a towel and let it rest on the table for a few minutes.

The tubers are cleaned, washed, cut into small pieces, boiled for 25 minutes. The broth is drained, crushed to a puree state, the last egg, grated cheese and finely chopped parsley and dill are added, salted, flavored with pepper, knead well.

The base is divided into pieces with hands moistened with vegetable oil, a small depression is made, and a tablespoon of mashed potatoes with cheese and herbs is placed in each.

Spread the cheesecakes on a greased sheet.

Top the filling with sour cream and place the cheesecakes in a hot oven for half an hour.

Cheesecakes will turn out even more unusual and tastier if instead of Russian cheese take smoked sausage cheese.

Option 4. Loose cheesecakes with potatoes

Another option for hastily: dough for cheesecakes starts without yeast, which does not require a long rise. Through the use of sour cream and butter for the base, the products come out very crumbly, delicate, pleasant to the taste.

Ingredients:

• sour cream (any) - 255 g;
• 550 g of ordinary flour;
• butter - 255 g (for filling and dough);
• sugar sand - 50 g;
• 35 g salt;
• soda - 40 g;
• 3 eggs;
• 4 potatoes;
• milk - 85 ml;
• 50 g black pepper;
• 35 g spices for vegetables.

How to cook

Peeled potatoes are washed, put in a small saucepan, slightly salted, boiled over medium heat for 25 minutes.

For the dough: put sour cream in a cup, add pre-melted and chilled butter (half of the one indicated in the recipe), 3 eggs, sugar, salt to it, add flour, previously sifted and mixed with soda, knead thoroughly until soft, elastic consistency.

Leave the dough on the table under the cling film to “rest”, cut into pieces.

FROM boiled potatoes the broth is drained, crushed with a crush, milk is poured in, the remaining oil, salt, pepper, spices are added, thoroughly stirred.

Each piece of dough is slightly flattened with your hands, make sides around the edges and put a little stuffing in the recess.

Top with beaten egg and place in a hot oven for 20 minutes.

You can experiment with the filling by adding to mashed potatoes smoked sausage, cheese and other products.

Option 5. Rye cheesecakes with potatoes and onions

This version of cheesecakes with potatoes is suitable for people who monitor their weight, since rye flour products contain a minimum of calories. Thanks to yeast, they come out all the same lush, airy, and the browned onion added to the filling makes them juicy, satisfying and appetizing.

Ingredients:

• 435 g rye flour;
• 145 ml of milk;
• 90 g of draining oil;
• loose yeast - 45 g;
• 30 g of salt;
• 660 g potatoes;
• 2 onions;
• 65 g black pepper;
• 80 ml of refined oil.

Step by step recipe

Peeled potatoes are boiled, ground with a submersible blender, adding a small piece of butter and salt.

The onions are peeled, sautéed in a frying pan with vegetable oil and transferred to potatoes, mixed thoroughly.

The milk is heated a little, pour in the yeast, 2 handfuls of flour, stir and set aside for 10 minutes.

After the formation of air bubbles on the surface of the dough, pour in the remaining oil that has melted in the pan and cooled down, salt, pour the rest rye flour, knead until elastic and let stand a little more warm to rise.

Cheesecakes are formed: the dough is divided into small pieces, with the help of a rolling pin they are turned into cakes of medium thickness, small sides are made along the edges and the filling is placed in the middle.

Bake for 20 minutes at a temperature not exceeding 180 degrees.

Serve chilled with tea or as an addition to lean soups.

Instead of whole milk, you can use sour milk, plain water will also work.

I propose to cook delicious homemade cheesecakes with potatoes. Soft, hearty pastries are perfect for breakfast, lunch or dinner. Cheesecakes with potatoes will be appreciated by both adults and children. Pairs well with first courses. tomato juice, milk. Try it, you will definitely like it.

To make delicious yeast dough potato fritters, take these ingredients.

Pour sugar and dry yeast into warm milk. Stir and leave for 15 minutes in a warm place.

Add sunflower oil, salt, wheat flour.

Knead soft dough. Cover with a towel and leave in a warm place for 40-60 minutes.

Prepare the potato filling. Boil potatoes until tender. Grind with a potato masher until pureed. Add salt, ground pepper and butter. Stir. Cool to room temperature.

Form a sausage from the dough and cut into small portions. From each piece, roll out a cake of small diameter and place the blanks in a form with parchment. Leave on for 15-25 minutes.

Make a well in the center with a glass, brush with beaten yolk, lay the filling. Send to the oven, preheated to 180 degrees, for 30-50 minutes. Bake tarts until golden brown.

Vatrushki with potatoes (from the Old Slavonic language the word “vatra” is translated as “fire”) is one of the most popular types of unsweetened open pies in Russia, which can be combined with tea, milk, soups and broths. The peculiarity of the dish is that the dough for potato cheesecakes is made with yeast, and the potatoes are boiled in mashed potatoes in advance. The total cooking time is 2 hours.

Ingredients for 6 servings:

• wheat flour - 2 cups (300 grams);
• fresh milk - half a glass;
• chicken eggs - 2 pieces;
• salt - half a teaspoon;
• sugar - 1 tablespoon;
• butter - 85 grams;
• dry yeast - half a bag (6 grams) or 15 grams of fresh;
• vegetable oil - 20 grams (for greasing the baking sheet);
• potatoes - 3-4 pieces (350 grams);
• sour cream - 25 grams.

If desired, you can add to the potato filling (at the 8th stage of cooking) pieces of lard, fried onions, grated hard cheese, sausage, minced meat, chopped greens or a hard-boiled egg, as well as any spices to taste: coriander, ground black pepper, paprika etc.

Recipe for cheesecakes with potatoes

1. Heat milk on the stove to 32-34°C (warm but not scalding) and remove from heat.

2. Add sugar, salt and yeast to the milk. Stir, leave for 10-15 minutes in a warm place to activate the yeast.

3. Heat a quarter of a pack of butter in a saucepan over medium heat until completely separated, then remove from the stove and cool to room temperature.

4. Beat the eggs into a deep bowl, then beat with a whisk until smooth. Add melted butter, stir.

5. Peel and wash potatoes. Cut into 4-6 parts, put in a saucepan, add water and put on medium heat.

6. Add the risen yeast to the bowl with the butter-egg mixture. Mix. Gradually add the sifted wheat flour, kneading the dough of medium density (first mix with a spoon, then knead the dough for cheesecakes with potatoes with your hands on the countertop, periodically adding flour).

7. Roll the finished dense dough into a ball, transfer to a deep bowl and cover with a kitchen towel. Leave in a warm place for 60-90 minutes.

8. 15-20 minutes after boiling the potatoes, check the readiness (a fork or knife should easily pierce the flesh). Drain the water from the cooked potatoes, then mash until mashed without lumps. Add sour cream, 15-20 grams of butter, other ingredients (optional) and salt to taste. Mix until smooth.

9. Transfer the dough to a worktop sprinkled with flour, then roll into a roller. Divide the resulting "sausage" into 6 equal pieces the size of a plum and form into balls.

10. Grease a baking sheet vegetable oil. Lay out the balls of dough so that the distance between the blanks is at least 5-7 cm.

11. Put the baking sheet in a warm place for 20-25 minutes so that the dough rises. During this time, preheat the oven to 200°C.

12. Dip a glass in the sifted wheat flour and make a hole in each dough piece with the bottom.

The glass should not push through the cheesecake

13. Fill the pits with potato filling (you can lightly press inward with a spoon), then grease the rims of the cheesecakes with sour cream (about a teaspoon per piece is required).

The main thing is to grease the edges well

14. Bake potato cheesecakes in the oven on the middle rack for 18-20 minutes until golden brown on the test.

Dilute in warm water yeast, add sugar, mix well and leave the dough for 15 minutes until a "fluffy cap" is formed. Next, in a deep bowl, combine the dough, egg, warm kefir, salt, vegetable oil. Mix everything well. Then pour in the sifted flour in small portions and knead soft, tender dough. Leave the dough in a bowl, cover with a towel and leave in a warm place to rise for 1-1.5 hours. The dough will double in size, you need to knead it well and let it rise a second time. Ready dough Place on a floured surface, lightly knead.

Divide the dough into small pieces. From each part form a thick cake with a recess in the middle. Put the stuffing in the middle of the cake.

Put the finished cheesecakes with potatoes on a baking sheet greased with vegetable oil. Cover the baking sheet with cheesecakes with a towel or cling film and leave for 30 minutes to rise. Then grease the dough with beaten yolk, and grease the surface of the puree with sour cream.

Put in a preheated oven and bake for about 25-30 minutes at a temperature of 180-200 degrees until golden brown. Cheesecakes with potatoes are soft, tender and very tasty.