Potato pies fried in a pan - who will refuse? Recipes for dough and toppings for pan-fried potato pies. Delicious fried pies with potatoes

Looking to make something delicious out of nothing, I came across an old recipe. fried pies with potato. My grandmother used to make them for me when I was a child. I remember: there was nothing tastier than these soft, fragrant potato patties. All my friends celebrated when she cooked them. We split them in two. And now, remembering my favorite taste, after reading the recipe, I realized: I have all the ingredients at home. This is generally very budget dish. In addition, there are a lot of delicious pies with potatoes - enough for big family or a friendly company (especially if they are children).

Ingredients:

• flour - 500 grams;
• dry yeast - 1 teaspoon (5 grams);
• sugar - 1 tablespoon;
• salt - 0.25 teaspoon;
• potato broth - 350 milliliters;
• vegetable oil - 3 tablespoons;
• vegetable oil for frying.

For filling:

• medium-sized onions - 4 pieces;
• peeled potatoes - 800-1000 grams;
• salt - 0.5 teaspoon (to taste);
• butter - 50-80 grams.

Very tasty fried pies with potatoes. Step by step recipe

1. To prepare the filling: cut the peeled potatoes into small pieces, pour water so that it only covers the potatoes, add salt (approximately 0.5 teaspoon, but be guided by your taste here), cover with a lid and boil over medium heat until tender.
2. Readiness check with a skewer or back side matches: it will easily go into boiled potatoes.
3. Drain the water into a separate bowl: we will use it to knead the dough. We need 350 milliliters of broth. If you got it less than this volume, then add ordinary boiled water.
4. Add butter (50 grams) to the potatoes and crush with a crush until smooth. Try not to leave lumps. To do this, be sure to crush the potatoes when they are still hot.
5. Finely chop the onion and fry in vegetable oil until golden brown. If desired, to get a more delicate creamy taste, you can add approximately 30 grams butter.
6. Add the onion to the potatoes, stir well, taste and, if necessary, add some salt. If your children or you do not like the look of fried onions in dishes, then before combining with potatoes, you can beat it with a blender until smooth. Or replace it with finely chopped dill. Only in this case, add 2-3 tablespoons of vegetable oil to the potatoes to make the mass more tender.
7. Step-by-step dough preparation: if you use dry instant (quick-acting) yeast, then in a deep bowl mix the sifted flour, sugar, yeast, salt (if your broth is lightly salted) and mix. After pouring warm potato broth, 3 tablespoons of vegetable oil and knead the dough. Since fast-acting dry yeast (looking like small cylinders) does not require additional activation, it can be added directly to dry ingredients.
8. If you use dry active yeast (granular), then you must first activate it: for this, we combine warm potato decoction, yeast, sugar, stir and leave for 5-10 minutes (you will notice how they quickly begin to foam). After adding, according to the recipe, sifted flour with salt, pour in vegetable oil and mix.
9. You can knead the dough in any way convenient for you: on the desktop, using French technology (we pick up the dough (about half), pull it out, fold it in half, turn it over and pick it up again, pull it out, and so on). In the bowl: tapping with your hand from the bottom up, constantly turning the bowl to gradually grab all the dough. Or, the most fast way- in the dough mixing machine, using the hook attachment. The result is a very soft, sticky dough: I would call it alive.
10. Lubricate the proofing bowl vegetable oil, put the dough into it, round it, cover with cling film and leave it in a warm place for about 1.5-2 hours (maybe earlier, depending on the activity of your yeast and the quality of the flour, and temperature regime). The dough for pies should increase by 2-2.5 times.
11. Lubricate the desktop with vegetable oil and carefully turn the dough over onto it, trying to keep it airy as much as possible.
12. We grease our hands with vegetable oil and separate small pieces of dough of the same size (I take approximately the size of a chicken egg).
13. We stretch each piece of dough with our hands into a cake, adjust the thickness and size yourself, depending on what kind of pies you like: so that the dough is thin and there is a lot of filling, or vice versa. I pull approximately 0.5 cm thick
14. We spread the filling on each cake: for this, we also lightly grease our hands with vegetable oil, form a small cutlet from the potato filling and put it on the cake. We level the filling over the cake so that the edges of the dough remain free: approximately 1 centimeter to the edge.
15. Grease clean hands again with vegetable oil and pinch the edges of the dough (like a dumpling), after which we turn the pie with the seam down and make it as flat as possible: so that it is better fried.
16. Pour a lot of vegetable oil into the pan, 1.5-2 centimeters thick (it is necessary that the oil reaches the middle of the pie), heat it over medium heat. To check desired temperature for frying, throw in a little dough: if it starts to boil immediately, then the temperature is right.
17. Fry the pies until golden brown on both sides.
18. Finished fried pies first put on a paper towel to remove excess fat, and then transfer to a dish.

Fried pies with potatoes and onions turned out to be just a bomb: soft dough with a delicious crispy crust, like after deep-frying, and a very tasty potato filling, like with mushrooms, you won’t immediately understand. These cookies sell out faster than they're made! In general, if desired, you can add mushrooms, boiled liver, chopped in a meat grinder, any greens to the filling - and whatever you like.

Ingredients:

• 1 egg;
• 2 tbsp. kefir;
• 3 tbsp vegetable oil;
• 4 cups flour (more may be needed depending on how much the dough takes)
• 1 tsp soda;
• 1 tsp salt.

• 7-8 medium potato tubers (1.5 kg);
• 3 medium onions (700 g);
• 1 st. milk or 3 tbsp. sour cream;
• salt, pepper to taste;
• a little vegetable oil for frying the onions.

In addition, for frying pies, you will need another 2-3 tbsp. l. vegetable oil.

Recipe for making pies from kefir-free dough

Stage 1. Cooking the dough. See the pie dough recipe. This dough makes good both fried pies and baked pies, the recipe of which is . You can experiment with the filling for these pies. You can add mushrooms to the potato filling, or even replace the potatoes with cabbage. Pies with ham or cheese are also delicious. Here we have the dough (it just cannot fail). It's time to start preparing the filling.

Stage 2. Boil the peeled potatoes until tender.

We make mashed potatoes with the addition of milk or sour cream.

Fry the onion in a pan until translucent. We move the entire contents of the pan with onions to the potato filling. Salt, pepper to taste and mix well.

Stage 3. It's time to start sculpting our culinary creations. From the dough we form koloboks about 5 cm in diameter.

Roll out the pastry dough in a thin layer on a lightly floured board.

We put the potato filling (about 1 tbsp with a large slide) in the middle of the rolled out circle.

We fasten the edges of the pies.

Lightly roll out the pie with a rolling pin so that it becomes flat and the dough is well fried. Roll out the pie carefully so that the filling does not come out.

Flip the shaped pies seam side down.

Stage 4. We fry pies. We spread the pies in a pan with heated vegetable oil. Fry on both sides until a delicious golden brown. Pies are fried quickly, the dough sets instantly. 3 minutes on each side on low heat - and fried pies with potatoes ready! Bon appetit!

Pan-fried potato pies are always delicious, quick and easy! Everyone will like the potato filling in pies, but it needs to be cooked correctly. It's not just potatoes baked in dough. To make the potato filling tender and tasty, you need to know the secrets of making delicious potato filling for pies.

The dough for pies with potatoes will be custard, this will allow the pies to remain intact after frying. We do not need an hour and a half for the dough to fit and this is very important point for those who have little time, but want to pamper their family.

Of course, this pastry is not for every day, once a week is not only possible, but necessary! Rather, write down the simplest recipe for pies with potatoes fried in a pan from quick choux pastry on water!

Ingredients:

• To prepare the dough you will need: 2.5 cups of wheat flour;
• half a glass of water, and the same amount of boiling water;
• salt 1 small spoon and 1 large spoon of sugar;
• vegetable oil 3 tbsp. spoons;
• dry yeast 10 grams.
• To prepare the filling you need: a pound of potatoes;
• salt to taste;
• black pepper optional
• butter - a couple of tablespoons;
• a branch of fresh (not dry) dill, it is she who will give the pies a special magical taste and aroma;
• vegetable oil half a glass.

How to cook fried potato pies:

delicious stuffing for potato patties
First you need to prepare the filling. Peel potatoes, cut and send to boil in boiling water. Salt and cook for 15 minutes. Drain the water from the finished potatoes, leave a little for mashed potatoes.

Put butter in a saucepan and crush. In the resulting puree put dill and pepper. The dill should be cut very finely. Mix thoroughly with a spoon.

Cooking dough for pies with potatoes
We cook choux pastry on water quickly. In water, you need to dilute the yeast with sugar. And leave for 10 minutes. Then pour vegetable oil into a glass and salt. We take a container and pour flour into it and knead the dough for pies with the one in the glass. The kettle should be boiling at this time.

Pour half a glass of boiling water and pour it into the dough and knead again. At this time, part of the yeast dies, but the one that does not die and gives a surprisingly tender choux pastry for pies in a short period of time.

We fry pies with potatoes
Pour the oil into a frying pan and heat it up. Cut off pieces of dough and make small cakes. We put the filling in the cakes and make a large dumpling. The pie needs to be flattened a little and sent to boiling oil.

The fire on the stove should be weak, and the pies are fried for about 3 minutes on both sides. Pies at this time become larger, and the dough becomes lush and airy. That's all! As you can see, the recipe for potato pies is simple and fast!

Fried pies with potatoes are served with juices, tea, drinks will make them tastier. Now you know how to cook the simplest potato pies fried in a pan.

They are quick and easy to prepare, so you can fry them every day: the right ingredients are always at hand and cooking potato patties takes little time.

Watch the video: how to cook pan-fried yeast dough pies on water with potatoes

Today I will tell you the most delicious and optimal recipe for making fried pies. They can be made with any filling, I have potatoes. But it's not about the stuffing, the main question is how to make the most delicious dough for pies. By the way, I have already made such a selection of dough recipes for pies in the oven. but it's not there.

I tried a lot different recipes, for example, in this recipe for pies that do not stale too much butter, you often won’t bake such pies, they are very tasty, but more like buns.

This recipe for pies in 15 minutes is very good, but there is water in the dough, after all, it’s too economical somehow. Therefore, I took this particular recipe as a basis, but I myself always bake pies with milk and I really like this option. I will share this recipe for fried pies with you.

Ingredients for fried potato patties

To make these fried pies, I needed:

• milk - 0.5 liters
• dry yeast - 2 tsp
• vegetable oil - 1/4 cup
• sugar - 1 tbsp.
• salt - a pinch
• flour - 4 cups (maybe 5 will be needed, depending on what kind of flour)

For the filling: potatoes and onions

Recipe for fried pies with step by step photos. Stuffing - potatoes with onions

1. Milk slightly warmed up, poured yeast, salt and sugar into it, mixed.
2. I poured out two glasses of flour at once, mix the dough with my hands.
3. And slowly add flour, it will take about 3-4 cups (about a kilogram). Do not pour a lot of flour at once, the dough should be soft, even a little viscous, and if you take this lump of dough in your hand, it will begin to slide down. That is, keep in mind that yeast dough should not be tight and clogged with flour, otherwise it will be difficult for him to rise.
4. At the very end of the batch, I pour out a little vegetable oil, about a quarter cup. This will allow you to knead the dough to the end, as it sticks a little to your hands, and everything is perfectly kneaded with butter.
5. This is how the dough turned out, covered it with a towel and put it in for several hours. warm place. In summer, it rises so quickly, and in winter, you can heat the oven a little, open the door and put the dough in there.
6. That's how it rose well, about three times its size.
7. While the dough was rising, I started making the filling. Boiled potatoes, crushed them. I fried the onion in butter, put it in the potatoes and mixed it.
8. Then she smeared her hands with vegetable oil, so it is more convenient to work with this dough. She pinched off some dough, made a cake out of it and put the filling in the center.

Fried pies with potatoes always evoke memories of my distant childhood when they were sold on the street. Then they seemed unusually tasty. Years have passed, and for a long time I myself have been preparing pies with peas, cabbage, mushrooms and potatoes. And, of course, catering pies cannot be compared with homemade pies. This dish is, one might say, folk. Because it is accessible to all strata of society. Cheap and versatile, because they can be served with any soup, borscht, cabbage soup, tea, coffee, broth, unsweetened juice. I love eating them with sour cream. My pies are made on the simplest lean dough with yeast, without butter and milk. So the recipe is useful to everyone who adheres to the post. Yeast pies with potatoes are tender and very tasty.

Taste Info Patties

Ingredients

• Water - 200 ml;
• Pressed yeast - 20 g;
• Salt - 1 tsp;
• Sugar - 1 tsp;
• Flour - 350-400 g;
• Sunflower oil in the dough - 4 tablespoons;
• Sunflower oil for frying;
• Potatoes - 350 g;
• Onion - 1 pc.

How to cook yeast fried pies with potatoes in a pan

Prepare the pie dough. Pour warm into a bowl boiled water. Her temperature should be 35-36 degrees. That is, the water should be pleasantly warm, but not hot. Pour yeast into water, add sugar and stir. I had fresh pressed yeast. If you have dry yeast, then take them three times less, that is, 7-8 grams.

Sift the flour into a deep bowl to get rid of unnecessary impurities and enrich the flour with oxygen. Flour may need a little more, or a little less than the amount indicated in the ingredients, as it is different.

Pour water with yeast and sugar into flour. Add four tablespoons of refined sunflower oil.

Pour salt into the dough.

Knead a soft elastic dough that does not stick to your hands. But even if it sticks to your hands a little, it's not scary. In the process of cooking pies, you can add flour.

Cover bowl with cling film or towel and place in a warm place. It is very convenient to use the microwave. Pour water into a cup or glass, heat it well in the microwave. Leave a glass of water in the oven. Put the bowl of dough in there and close the microwave. Of course you can't turn it on. The dough in these conditions rises in 40-50 minutes.

While the dough is rising, make the pie filling. Peel potatoes, wash and cut. Put in a saucepan and cover with water, salt to taste. Boil potatoes until tender.

Peel the onion, wash and chop finely. Put in a pan.

Pour in the sunflower oil and fry the onion until golden brown.

Prepare mashed potatoes from boiled potatoes. Add fried onion to it and mix well. The pie filling is ready.

When the dough is suitable, punch it down and divide it into balls weighing 50-60 grams. Roll each ball into a cake. Put a heaping tablespoon of potato filling on the tortilla.

Blind the edges of the cake, forming an oblong pie.

Do this with all the dough and filling. From the indicated amount of ingredients, 14-15 medium-sized pies are obtained.

And finally, the last stage - frying pies. Pour sunflower oil into a frying pan, heat it up and lay out the pies.

Fry the pies until golden brown over medium heat. Appetizing and very delicious pies with potatoes in a pan are ready.

teaser network

Thin fried pies with potatoes on kefir

Fried pies are one of the favorite snacks of many people. And homemade pies are also a delicious snack. According to this kefir dough recipe, they can be prepared with any filling to your liking. What is important for me, pies are obtained with a very thin layer of dough, and this makes it possible to fully enjoy the filling, and not the dough itself. The dough is prepared very quickly and does not require time to rise, which is very convenient for many. And the fried pies are delicious. I recommend everyone to try.

Ingredients:

• Kefir - 1 cup (250 ml)
• Chicken eggs - 1 piece
• Baking powder - 1 tsp
• Sunflower oil - 2 tablespoons in the dough + 50 ml for frying
• Flour - 350 grams
• Mashed potatoes - 300 grams
• Fresh or frozen dill - 1 bunch
• Salt - 1 tsp in dough + 1 tsp in puree

Recipe for making thin fried pies with kefir potatoes at home

To prepare the dough, mix kefir at room temperature with egg, salt and baking powder. Mix.

Add sunflower oil and mix again.

Add parts of 300 grams of flour and knead a homogeneous dough. The remaining flour will be needed already when forming the pies themselves. Cover the dough with cling film and leave to rest for a while.

And at this time, proceed to the preparation of potato filling for fried pies. Boil the potatoes in salted water, mash them into a puree using a small amount of the broth in which they were boiled. Finely chop the dill and mix with mashed potatoes. Let the pie filling cool slightly.

Now you can start forming pies with potatoes. Sprinkle the work surface with flour. Divide the dough into two parts and roll out thinly to a width of about 4-5 mm. Using a cup or glass, squeeze circles out of the dough.

Put 1 tsp on half the circles. fillings.

Cover the second half of the dough with the first and pinch the edges well.

Then, using a rolling pin, roll out the finished pies, thereby giving them a thinner and more oblong shape. Do the same with the rest of the dough.

Heat a frying pan with oil and fry the pies until golden brown on each side.

Add oil if necessary. When frying, the pies remain about the same size as when raw, which will appeal to those who love the filling more than the dough itself.

Fry all the pies and put in a large bowl, which is simply covered with a towel while they are hot. When they have cooled, you can cover the bowl with cling film, so the pies will retain their freshness longer.

Ready fried pies with kefir potatoes served with sour cream.

Bon appetit!

About stuffing

The filling with potatoes for pies can be done differently. In the first recipe, we used boiled potatoes, in the second we added dill.

also in potato stuffing you can add fried mushrooms, chopped liver or meat.