Potato pies. Potato patties with green onion and egg Potato patties with egg

Before you cook pies with potatoes in a pan, you have to tinker with the dough. Milk should be heated to 36-37 degrees. Then it should be poured into a warm bowl and pour dry yeast, salt and granulated sugar into it. After lightly stirring the milk, you must 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.

In milk with active yeast, add a chicken egg and 4 tablespoons of vegetable oil.

Lightly beat the mixture with a spoon or whisk, gradually introduce the sifted flour.

The dough will be soft and sticky. It should gather into a loose clot around the spoon. When kneading, the dough should begin to peel off the sides of the bowl.

After that, it must be transferred to a clean container greased with vegetable oil, and left to proof for an hour. To prevent it from crusting, cover the bowl with a damp towel or cling film. Be sure to look for a warm, protected from noise and drafts place.

After 40-60 minutes, the yeast dough should double in size.

By this time, you need to prepare the filling. You can use ready-made mashed potatoes or, especially for pies, boil 3-4 potatoes and mash. In a small amount of vegetable oil, finely chopped onion should be fried until soft and add it to the puree.

Salt and pepper the filling to taste.

Then everything should be mixed. The risen yeast dough must be divided into 20 small portions. Each should be the size of a small chicken egg. To avoid stickiness, grease your hands and work surface with vegetable oil.

Each piece needs to be flattened in the form of a cake with a diameter of 10-12 cm. In the center it should be slightly thicker than at the edges.

Spread 1 tablespoon of the filling on the cake.

Then you need to form a pie, tightly pinching the edges.

All pies with potatoes and fried onions must be laid out on a greased surface.

Heat vegetable oil in a deep frying pan or deep fryer. Its depth should be at least 1-1.5 cm. Pies should be placed on the 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 side.

Place the finished potato pies on a paper towel to remove excess fat from their surface.

If you are not in the mood to play with yeast dough, bake these pies on a simple and quick, but very tasty dough.
The bread machine will knead the dough. All you have to do is boil the puree for the filling and quickly stick the pies. Where is easier?

So, let's talk about yeast-free pie dough in a bread machine.

Ingredients

for yeast-free dough:

• 2 cups of flour
• 0.5 cups of yogurt, sour cream or kefir
• 25 grams butter (melted)
• 1 teaspoon salt
• 1 teaspoon of sugar
• 0.5 teaspoon of soda
• 1 st. a spoonful of vinegar
• 1 egg for brushing
• some vegetable oil.

for the potato filling:

• 4-5 large potato tubers
• 1 bulb
• 1-2 bay leaves
• salt.

Cooking

Large photos Small photos

First, prepare the filling. Peel the potatoes and cut them into 6-8 pieces. Put the potato slices in a saucepan, add the peeled onion, bay leaf and salt.



Boil the potatoes until cooked, drain all the liquid and mash them with a potato masher or blender. Mashed potatoes for stuffing potato pies should be a bit dry.



Now knead the dough. To do this, pour yogurt and melted butter into the bowl of the bread machine (Binatone BM-2068).



Then add flour and salt with sugar.



Extinguish the soda with vinegar and also send it to the bowl of the bread machine. You can replace soda with baking powder for dough, but in this case you need to take twice as much.



Set the following parameters for kneading the dough: 10 minutes - the first batch, 20 minutes - dough rest, 5 minutes - the second batch.

You can also knead the dough by hand. 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 at room temperature for 20-25 minutes.
Place the prepared pie dough on a work surface.



Divide the dough into 3 parts, and then each into another 5-6 parts.



With a rolling pin or hands, form cakes from pieces of dough and place 1 tbsp in the middle. a spoonful of stuffing.



Pinch the dough to the middle on one side, forming, as it were, a hood.



Then tuck the bottom free part of the dough and close the pie so that you get a triangle.



Grease a baking sheet with vegetable oil and place the pies with potatoes on it, seam side down.



Brush the potato pies with beaten egg and bake them 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! Pirozhkovogo you mood!

Such pies will always save the hostess if you need to feed a lot of people deliciously, and finances, alas, sing romances. I think that in the house there will always be a kilogram of potatoes and 3-4 eggs, but then it's a matter of technology.

With a golden crust, but in a bite with sour cream with garlic - just delicious.
Peel the potatoes and boil until cooked (this is 15-20 minutes after the water boils). If you cut it finely, it will cook much faster.

To quickly and easily crush potatoes, it is necessary that they begin to boil slightly. Drain the water from the potatoes (drain everything to the last drop) and knead until smooth or beat in a blender.

When the mashed potatoes have cooled (so that the egg does not curdle), add one egg and flour and knead again.

The dough should turn out to be very thick, if it turned out liquid, then you will have to add flour (but do not get carried away - no more than 2 tablespoons). We put the finished potato dough in the refrigerator for 30-40 minutes. There it will cool down and become even thicker, which means it will be easier to sculpt pies.

Finely chop the green onion for the filling.

and fry in vegetable oil for 2-3 minutes (it will become soft and slightly darken), let cool. Finely chop the boiled egg and mix with green onions, add salt and pepper.

All stuffing is ready.

We divide the cooled potato dough into small lumps (1.5 times more than a chicken egg), then roll each lump to a thickness of 0.8-1 cm and put the filling in the middle. We arrange the circle in half and pinch the edges, we will come to the shape of a pie. Roll each pie first in an egg, then in flour and fry over low heat (under the lid) for 3-4 minutes on each side (no more needed - all the ingredients are already ready) until golden brown.

It is necessary to fry in a mixture of butter and vegetable oils (pour vegetable oil into the pan first).

Compound:
. 600-700 gr potatoes
. 2 raw chicken eggs
. 3-4 tbsp wheat flour
. 2 tbsp vegetable oil
. salt to taste
. 50 gr butter

For filling:
. large bunch of green onions
. 3 hard boiled eggs

Fragrant pastries, especially with delicious filling, well, what could be better. Of course, not every hostess can afford to enjoy such a dish from the heart, but still, she is simply obliged to pamper her relatives. An example of such a treat is mashed potato pies. This is a great option for a hearty and tasty snack. It is especially pleasant to eat hot baked pies with potatoes on a cold winter evening, enjoying the pleasant taste and aroma of fresh pastries. We will consider all the secrets and nuances of cooking in a simple recipe that will help demonstrate the best qualities of the hostess.

So, for starters, let's consider not just how to cook pies with potatoes in the oven, but what we, first of all, need for this.

Product set

This is a list of ingredients that will help us prepare the dough for potato pies:

• 1 liter of water;
• 3 teaspoons of salt;
• 2 packs of yeast;
• 2 eggs;
• 50 ml of vegetable oil;
• 3.5 tablespoons of sugar;
• 1.5 kg flour.

Consider what we need for a delicious filling:

• Onion;
• Potato;
• Salt;
• Vegetable oil.

Step by step recipe

This recipe does not provide for the smallest number of pies, on average you should get about 50 pieces, which means that you can feed even the largest family. However, if you don't need that much, feel free to cut back on the ingredients. For example, by halving the amount of water, you can confidently reduce the amount of other products in the same proportions.

Before proceeding directly to cooking, we will reveal another little secret that will help you cook delicious baked potato pies now and in the future. Stuffing for pies with potatoes, for convenience, prepare in advance. This is due to the fact that the potatoes were cooled.

1. So, let's use good advice, so as not to waste time later on for the filling to cool down, let's start making it right now. We take the prepared potatoes, send them to cook, as you know, this will not take much time. Do not forget to salt and leave it on the fire until it is ready. While the potatoes are languishing, let's take care of the onion, another important component of the filling. We fry the onion well in vegetable oil, it turns out we have golden and fragrant. You do not need to fry it for a long time so that it does not burn.
2. At this time, the potatoes were cooked. We knead it with a fork, what would we get, such a kind of puree. After that, we send the cooked onion to the potatoes, mix well and the potato filling for pies is ready.
3. Now we can start preparing the dough. We take a convenient and most importantly rather big bowl or any other container. Keep in mind that the dough will grow significantly in size. The water for the test should be warm. We send it to our bowl. Next, add yeast. Let's give them some time to disperse.
4. Add sugar and salt to the yeast mass. After we send the prepared vegetable oil. All this must be thoroughly mixed.
5. Next, sift the flour so that our yeast pies with potatoes turn out to be tender and fluffy. Add the sifted flour gradually while stirring. Add only half of the prepared flour so far, knead it well and let the dough grow a little. After that, add the second half of the flour in the same way.
   
6. We leave the dough to rise, but we don’t go far, since the dough must be kneaded during this time, you need to do this several times so that it starts growing again. We follow our lush dough so that it does not crawl out of the container.
7. When we kneaded the dough for the second time, we can safely lay it out on the surface for work, while sprinkled with flour. This means that we can start making pies with potatoes and onions. If you are not quite comfortable working with a large amount of dough, you can take it in parts.
   
8. We take the dough, cut off a part from it, from which we tear off small pieces to form balls - our future pies. We put the learned ball on the work surface and roll it out.
9. When the dough is rolled out into pieces, we put the filling on it, which we prepared at the very beginning. We do not save the filling, as you know, the more the pie is saturated with the filling, the tastier it turns out. After the filling is in place, we form already full-fledged pies, for this we simply pinch them by connecting the edges.
   
10. We prepare a baking sheet, for this we grease it with vegetable oil or, if available, baking paper, use it, spreading it around the entire perimeter of the baking sheet. Check out our adorable pies. In order for them to turn out not only very tasty, but also beautiful, put them seam down. We spread them at a small distance from each other, as they, of course, will increase during baking.
    
11. We do not forget to heat the oven to about 180 degrees and after that we send a baking sheet with pies into it. Baking pies with potatoes in the oven will be about 15 minutes.
    
12. Follow the baking process a little and when the pies are browned, you can safely take them out, put them on a dish, but at the same time cover them a little with a towel.
    

Potato pies in the oven turned out very tasty, fragrant and tender. Of course, the dough itself plays a significant role in such pastries, but the filling is also important here. For example, onions added to potatoes gave a pleasant smell and interesting taste.

As it turned out, preparing such culinary delights is not so difficult, you just need to follow a good recipe, make a little effort, well, without the desire to go anywhere, the desire to pamper your loved ones with a variety of pies, experimenting with delicious toppings, which will allow you to find your favorite recipe , which will become your signature dish. Such pies are very tasty and with a cup of hot tea or coffee, as well as a glass of milk will be an excellent component of the overall taste picture.

fried

Undoubtedly, each of us keenly remembers the aroma and taste of grandmother's potato pies, which disappeared from the plate in a matter of seconds. It is the taste that we remember from childhood that is still preserved in our memory, and now, when we have become adults, we can easily make this delicacy on our own, just as tasty and fragrant. The only negative of this great and inexpensive delicacy is the time spent on cooking pies with potatoes. But, as we know - "the game is worth the candle."

Ingredients

For filling

Our recipe for making potato patty dough is very simple, and, moreover, reliable.

This recipe for pie dough is suitable for frying patties both in a pan and for baking in the oven. From this dough, you can bake not only pies, but also meat, vegetable pies, as well as rolls.
The dough made according to our recipe does not require a lot of time for the growth and proofing of the dough, so we will use it immediately after we knead and knead well.

For the test

Recipe

All the ingredients are collected and are in front of us. We begin to prepare the filling for our pies with potatoes.

Why do we start cooking with the filling - you ask? And because we will start using the dough immediately after its preparation.

While the finished filling is cooling, we will prepare the dough.

The secret of the elastic soft dough is that it needs to be beaten, as if throwing it on the table. Due to this manipulation, the dough becomes much softer. During impacts on the table, the existing air is released from the dough, due to which the dough receives a uniform and smooth structure.

The last, decisive step is the preparation of the potato pies themselves.

The history of the "birth" of potato pies.

In general, potato pies were very popular even in ancient times. The very first writing about such pies was found in the diary of one overseas wanderer, who called pies with potatoes biscuits with a filling resembling pate in consistency and said that in White Rus' they were treated only to the most welcome guests, i.e. those whom they were glad to see in their home.

What products will we need for our recipe for making potato pies?

Only by the name “potato pies” it becomes clear from what we will make our pies. In general, the standard filling for potato patties is mashed potatoes mixed with onions. But this delicacy has several of its secrets, knowing about which, you can make the filling for pies much tastier and more appetizing.

Before you mix the onion with mashed potatoes, it must first be fried in vegetable oil.

During cooking, salt and pepper the potatoes, this will give it a more pronounced taste and aroma. Also, while boiling potatoes, you can add a couple of bay leaves.

Remember that while shaping the pies, the potato dough should be warm and without lumps.

For the weekend, at the request of my daughter, I decided to cook pies with potatoes, eggs, onions and fresh herbs. She and the whole family love them. Fortunately, you don’t have to go anywhere for vegetables, everything is your own. This is what it means to have your own vegetable garden and orchard. That's all you need to fill the pies.

Washed potatoes in their skins, cook in an aluminum pan. AT

the same time in salted water, so that the eggs are easily peeled, hard boil 3 eggs.

Without wasting time, I finely chop the onion, herbs and green onion. I remove the hard-boiled eggs from the fire, transfer them to cold water. After 2-3 minutes, I peel them from the shell and also finely chop with a knife. I remove the potatoes boiled in their skins from the heat, drain the water, let them cool, and then peel them and pass them through a meat grinder.
Here's what it looks like.

I put a small frying pan on the stove, pour 50 g of sunflower oil, as soon as it is warmed up, pour the onion there. Stir all the time so that the onion does not burn.

After 3-4 minutes, cover the pan with a lid and leave for 5-6 minutes so that the onion becomes soft.

In the meantime, I put everything chopped into a deep cup

and mix thoroughly.

I return to the onion, I don’t like it when I feel it in the filling, so I crush it with a crush, turning everything into a monotonous slurry.

To make the filling tasty, I add 70 g of butter to the pan, as they say: "You can't spoil porridge with butter."

I add the resulting slurry to the filling

and mix well. I add half a teaspoon of salt

and a little less ground black pepper. I mix everything thoroughly.

and the filling is ready. I cover it and set it aside.

I prepare everything for the test.

In a deep cup I pour 2.5 cups of warm water, 3 teaspoons of yeast, 1 teaspoon of salt, half a teaspoon of sugar so that the pies are fried and half a pack of mayonnaise so that the dough is tender and soft. Pour flour into the prepared solution and knead the dough,

constantly wetting your hands with sunflower oil so that it does not stick to your hands and the dough will be more elastic.

I cover the finished dough with a napkin and put it in a warm place.

It's ready in an hour. I spread the dough on a well-floured kitchen board.

First, I put a frying pan with 200 ml sunflower oil on the stove, while it warms up, I cook the balls and put them on the edge of the board, cover them and start making pies.

I roll out the first ball, put the filling in the middle and start to connect the edges,

weave like a pigtail.

The first batch is ready.

As soon as the oil warmed up. Before putting the pies in the pan, I quietly pass over them with a rolling pin, they become thinner and are well fried. It is necessary to put it in the pan with the seam-pigtail down, so that when it swells, the seam does not open and the pie does not burst.

Using a spatula, carefully flip the patties.

Ready to lay out on a tray.
The whole family, especially my daughter, was looking forward to when I would call them. Here we waited. And with ayran or kefir, pies are even tastier.

Bon Appetit everyone!

Time for preparing: PT01H20M 1 h 20 min

Approximate cost per serving: 20 rub.