Step 1: Prepare the pie dough.
Milk should be heated, but do not let it boil and burn. We also do not need hot milk, only warm. Check the temperature by dipping your finger (clean, of course) into the milk. Add sugar to the milk and stir to dissolve it. Now you can pour out the yeast, and then mix the mixture again until foam appears.
To make the dough for pies more airy, the flour must be sifted before cooking - this is how it is saturated with air. So, pour the flour into a bowl and make a small depression in the center, where we pour the milk with the dissolved yeast and sugar. We leave the yeast to ferment so that they rise and form the so-called "cap", which is clearly shown in the photo. "Cap" means that the yeast is fresh and fermented so that you can continue cooking. 
We break a couple of eggs into a glass, pour vegetable oil and salt into them. Beat them with a whisk or fork. 
Pour the whipped mixture into a bowl with flour and yeast and begin to knead the dough, in a spiral from the center to the edges. When a ready lump is formed, you need to beat the dough on the table so that it becomes even softer and more uniform. The dough is now ready to be rolled out and baked. Step 2: Prepare the pie filling.
Potatoes and onions should be washed with running water and peeled, peeled. We collect water in a saucepan and put the potatoes in it. We cook it as for mashed potatoes, the actual filling will consist of it. When the water boils, add the bay leaf to give the vegetable more flavor. 
While we are waiting for the end of cooking, finely chop the onion. 
20 minutes after the start of cooking, check the readiness of the potatoes with a knife or fork, when the tubers are easily pierced, then you can drain the water and be sure to remove the bay leaf. We make mashed potatoes from boiled potatoes, adding milk and butter so that the potatoes are better mashed and the filling is tastier. Salt and pepper to taste, mix well and refrigerate. Here is the finished filling! Step 3: Cooking fried potato pies.
Sprinkle a table or other rolling surface with flour so that the dough does not stick. We pinch off small balls from the clod of dough, which we roll into cakes, about 6 millimeters thick. If you like more dough and less filling, then roll out the cake thicker. We spread about 1 tablespoon of the filling in the center of the cake, and then bring the edges together and pinch them very carefully and carefully so that the pies do not open. 
We grease the pan with vegetable oil, heat it up and fry the first batch of pies over medium heat, on both sides. When a golden crust forms, the pies are ready. You can put them on a plate with a slotted spoon, and send the next batch to the pan. It will take you about 10 minutes to fry one batch of pies. Step 4: Serve ready-made fried pies with potatoes.
Pies taste best when they are just cooked, so we call the household to the table, pour milk or tea into glasses and serve hot pies with a crispy crust. Lunch pleasure guaranteed! Bon appetit! Instead of dry active yeast, fresh pressed yeast can be used. They will need 30 g.
Try adding dried dill to the filling - it will give an incredible flavor. And if you want pies more satisfying, add fried mushrooms, cabbage or meat to the potatoes.
If you want as little butter as possible on the patties, pat them dry with paper towels.
Save your time, no need to sculpt all the pies at once, especially since the dough does not need to rise. Blind the first batch and send it to the pan while they are fried, blind the second, etc.
If the dough is soft and elastic enough, you can not roll it out, but simply knead it with your hand. Grease your hands with vegetable oil so that the dough does not stick.
To prevent the pies from "sweating", do not stack them on top of each other. Spread out a towel and lay them in a row, or even better - put them upright. So the pies cool faster and do not get soggy.
If you are afraid that the onion will not have time to steam inside the pies, before adding it to the filling, fry it in a pan with a little oil.
Everyone will agree that potato patties are a very good way to quickly satisfy your hunger. They can also be used as one of the options for an afternoon snack. And if you cook them in advance, then you can just heat them up in the microwave. It will only take a couple of minutes.
Today we have prepared an interesting selection of these ruddy and mouth-watering beauties. The dough for them is taken differently, both yeast and without the use of yeast. By the way, there is a separate article that describes in detail. Be sure to check it out if you're interested.
And now let's start making the most delicious pies with potatoes. And in order to make them even tastier, you can add to the main filling: liver, mushrooms, onions, herbs, carrots or other ingredients.
Naturally, the calorie content of this treat goes off scale: 235 kcal per 100 g of the product is exactly the same number of calories in a baked pie with potato filling. But in fried it is higher - 276 kcal per 100 gr., On average, 1 pie weighing 75 gr. - 207 kcal, the indicator can be reduced by frying in a dry frying pan. In addition, this fried gourmet contains carcinogens and it is advised to bake them in the oven.
But how to cook this yummy: fry or bake, each hostess decides on her own. Would like to know your opinion?
Classic recipe for fried pies at home
Very tasty and ruddy beauties for tea on a sweet dough. They can be both with vegetable and sweet fillings. I often cook according to this recipe and the pastries turn out to be lush and tender and fly off the table in an instant, and the household is fed and satisfied and thank you for the belly feast! And the classic recipe with potatoes is held in high esteem by both children and adults, so this is a universal recipe that will please everyone!
Required products:
- 250 ml of warm milk;
- 250 ml of water;
- 30 g fresh yeast;
- 2 tbsp granulated sugar;
- 2 tsp salt;
- 2 yolks;
- 50 g butter or margarine;
- flour.
Cooking:
Pour warm water and warm milk into a bowl. Pour yeast into them. We mix everything well.
Add sugar. We interfere. Then the egg yolks. Mix everything thoroughly until all ingredients are dissolved.
Add the required amount of salt. Continuing to stir, we introduce flour in parts. We get a fairly thick sticky dough.
Then add softened margarine, I try to remove it from the refrigerator in advance. Mix until smooth.
Add flour again and knead the dough until it is completely cooked.
Then we grease the table with sunflower oil. We spread the dough on it and knead it well with our hands.
The dough is very airy and tender.
We put it back into the bowl and cover with cling film or a plastic bag.
And on top with a towel.
Set aside in a warm place for 1 hour to let the dough rise.
It should double in size.
After the time is up, roll the dough into small balls.
And from each ball we make a cake. You can use your fingers, but if it doesn’t work, take a rolling pin.
In the middle we lay out the filling of mashed potatoes mixed with fried onions. This is a fairly simple version of the filling, so we will not talk about its preparation.
We pinch the edges and form a pie. Thus, we get such small and neat products. Only 34 pieces.
Let's start frying right away. Put the pies on a fully heated (with vegetable oil) frying pan and fry until golden brown on both sides.
From the pan, my handsome men go to a flat dish lined with a paper towel. This is done so that the glass has excess oil, and then I transfer it to a plate. And in my childhood, my mother covered it with white sheets of A4, or with blank sheets from a notebook, because then we didn’t have miracle towels for sale, which make life so easy for us now.
The treat is ready!
Recipe with potato filling without yeast
The dough in this recipe is made with whey. This is a fairly simple option. Perfect for those who are engaged in home cooking cottage cheese.
Required products:
- 500 ml of serum;
- 750-800 g flour;
- 1 tsp salt;
- 1 tsp soda;
- 2 tsp Sahara;
- 2 tbsp rast. oils.
For filling:
- cottage cheese;
- puree;
- a pinch of salt;
- fresh greens.
Cooking:
Pour the warm serum into a small bowl. Add salt, soda, sugar and vegetable oil to it. We mix.
Gradually add the sifted flour. Do not forget to mix the dough after adding each serving of flour.
The consistency of the dough should not be too thick and steep.
Then cover it with a towel and let it rest.
At this time, you can prepare the filling. Mix cottage cheese, mashed potatoes and chopped greens (dill and parsley) in one bowl. As you can see, take cottage cheese and potatoes in equal proportions.
Mix thoroughly and salt to taste. The filling is ready!
During this time, the dough has increased in volume and approached. You can start making pies.
Lubricate the table with sunflower oil and knead the dough on it. Hands, so as not to stick, also grease with oil.
Fry in oil, in a pan, until golden brown.
We got 18 pies.
Bon appetit!
Lush pies on kefir with potatoes and liver, the dough is like fluff!
A recipe that our grandmothers used to cook. Quite fast, but no less tasty. I cook with it often and it always turns out delicious!
Required products:
- 300 ml of kefir or yogurt;
- 1 egg;
- 1 tsp soda;
- 2 tsp salt;
- 600 g flour;
- 2 tbsp rast. oils;
- 1 tsp sugar (optional).
For filling:
- 300 g chicken liver;
- 500 g potatoes;
- 1 large onion.
Cooking:
Add soda to kefir and mix thoroughly.
Pour the resulting mixture into a container where the dough will be kneaded. We also introduce the egg, salt, sugar and vegetable oil there. Whisk all the ingredients with a whisk.
Then add the sifted flour. This must be done in small portions, without ceasing to interfere.
It should come out elastic, not sticky to hands and not very steep dough. You don't need to stir it strongly. Therefore, a little more or less flour may be used.
Then cover with cling film and let rest for about half an hour.
At this time, prepare the filling.
Peel potatoes and boil until tender. Simmer the liver in its own juice until all the liquid has evaporated. We do it on a slow fire. During cooking, do not forget to salt.
Finely chop the onion and fry in sunflower oil over low heat until golden brown.
When the potatoes are ready, mash them and season with salt to taste. Mix with fried onions and stewed liver. It can also be crushed or passed through a meat grinder.
The filling is like a thick puree. It is very convenient when sculpting and does not flow out during the frying process.
Now let's start making pies. We cut the dough into two parts.
And each roll up the sausage and cut it into small pieces.
Roll out each piece with a rolling pin or hands.
We lay out the filling and form products. Cover the resulting pies with a towel for 20-30 minutes.
It remains to fry in a pan until golden brown.
As soon as the pies are ready, immediately grease them with butter.
Put the kettle on and invite your family to the table!
"Peasant" thin pies with potatoes and mushrooms in milk
Very tasty dish on milk dough. And the combination of potatoes and mushrooms will complement their amazing taste and aroma, please your family with these blushes, well, they are very tasty!
Required products:
- 750-800 g flour;
- 300 ml of milk;
- 70-100 g butter;
- 1 egg;
- 1 tbsp Sahara;
- 1 tsp salt;
- water;
- 30 g fresh yeast.
For filling:
- 800 g potatoes;
- 300 g of champignons;
- 1 bulb.
Cooking:
Dissolve yeast in a small amount of warm water. Add sugar and 1 tsp there. flour. Mix everything and leave for 15 minutes.
Yeast is ready.
Sift half of the flour into a bowl and pour in milk at room temperature. Mix with a whisk.
Whisking constantly, add the yeast mixture.
We remove the dough in a warm place for 1 hour, previously covered with a towel.
While the dough is rising, prepare the filling. Boil potatoes in salted water until tender. Finely chop the onion and fry until transparent. Then add the diced mushrooms.
Cook until liquid evaporates, stirring occasionally. Then salt and pepper to taste. Then continue frying for 1 more minute.
We make mashed potatoes. Add mushrooms and onions and mix well. If necessary, you can salt more.
To make the filling homogeneous, you can pass it through a meat grinder or use an immersion blender.
During this time, the dough has already risen.
Pour the remaining flour (previously sifted) and salt. We knead the dough.
Add the egg and softened butter.
Knead the dough so that it does not stick to your hands.
Divide the dough into balls and leave under a towel for 15-20 minutes.
Then we roll out cakes from them, lay out the filling and form pies. You can start frying right away.
This dough is also ideal for pies with sweet fillings.
A quick yeast recipe "like on the market"
Ruddy, lush and very tasty pies with a crispy crust, like in the market. It was a must when I was at the market with my parents - it was a tradition to buy this gourmet, of course, in a proven pie shop, and I still remember the amazing taste! It seems to me that you can’t find these now, or maybe I just don’t know “fish” places ... Therefore, I don’t buy, but fry it myself and share it with you. They are prepared very quickly and not difficult. I think every hostess should have such a recipe, and they remain tasty and cold, although to be honest, they rarely remain with me ...
Required products:
- 250-275 ml of water;
- 7-8 g dry yeast;
- 60 g rast. oils;
- 1 tsp salt;
- 1.5 tbsp Sahara;
- 500 g flour.
Cooking:
We introduce vegetable oil, salt and sugar into warm water. Stir until dry ingredients are dissolved. Then add the sifted flour and yeast. We knead an elastic, soft and delicate dough that does not stick to the hands and the table.
Divide the dough into small pieces. We give them the shape of cakes. Place 1 tablespoon of filling in the center. We have potatoes and onions.
For shaping, you do not need to add flour or vegetable oil, as the dough is not sticky and very pliable.
After that, we form pies and fry them until golden brown.
Pies must be fried in a sufficient amount of vegetable oil. First on one side, then turn over to the other and cover the pan with a lid until fully cooked.
Here is our dish!
Help yourself!
Video on how to cook pies with potatoes and cabbage according to my grandmother's recipe
Hope you enjoyed the recipe!
Happy tea!
Very tasty dough "like in the canteen"
This amazing recipe was shared with me by my friend's grandmother, who has worked in the dining room all her life, oh if you knew how she cooks! And when my friend and I came to visit her, she always had homemade cakes for tea, various pies, buns, fried pies or whites, she always treated us to such ...
Required products:
- 1 tbsp Sahara;
- 2 tbsp. water;
- 11 g fast-acting yeast;
- 1 kg flour (+- 200 g);
- about 1 tsp salt.
For filling:
- 1 kg of potatoes;
- 1 onion (large);
- 70 g butter;
- salt - to taste.
Pour a bag of yeast and sugar into a bowl. Pour in a glass of warm water. Stir to dissolve sugar. We leave the yeast for 30 minutes until the formation of foam.
This is such a great mix.
Then add 1 kg of sifted flour and about 1 teaspoon of salt. Pour in the remaining glass of warm water.
We knead the dough. Cover it with a damp towel and put it in a warm place.
At this time, prepare the filling. Cut the potatoes into medium-sized pieces and set to boil. Chop the onion and fry in a little oil.
We shift the onion into a blender so that the remains of sunflower oil from the pan do not get there. Blend onion until puree. Leave some water in the boiled potatoes. We introduce there onion, butter and a little salt. Mix all ingredients until puree. The filling is ready!
We make a sausage from the dough and cut it into pieces. Each of them is rolled into a thin cake.
Place a tablespoon of filling in the middle. We form a pie and press it with the palm of our hand so that it is thinner. Fry in a hot frying pan in a large amount of vegetable oil.
That's all, fry the rest of the blushes according to this principle!
Bon appetit!
So the selection of recipes has come to an end, I hope you liked them and you will find your favorite and most delicious cooking option! Add the article to your bookmarks so that it does not get lost and be sure to share it with your friends on social networks. networks by clicking on the buttons ..
Well, it remains for us to wish you a pleasant tea party!
See you soon!
Ingredients:
For yeast-free kefir dough:- 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. Both fried pies and baked pies, the recipe of which is located, work well from this test. 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!
Fried golden sides, thin crispy airy dough, lots and lots of tender filling - this is how I imagine the perfect pan-fried potato pies. Recipe with photos, so you will definitely get exactly the same. The trick to such a cool dough is that it is custard. It molds perfectly, pies do not open when frying. The dough is early ripening - you will not need to wait until it rises. Knead - and immediately mold the pies. The filling also has its own subtlety - fresh dill. Even a couple of twigs can turn pies into a delicious meal.
Ingredients
for the test:
- 2.5 cups flour;
- 0.5 cups of water;
- 0.5 cups of boiling water;
- 1 tsp a spoonful of salt (without a slide);
- 1 tbsp sugar (no slide);
- 3 tbsp sunflower oil;
- 8 g dry active yeast.
For filling:
- 500 g potatoes;
- 1 tbsp salt;
- a pinch of ground pepper;
- 2 tbsp butter;
- dill (fresh or dried).
for frying:
- 0.5 cup sunflower oil.
How to cook fried potato pies in a pan
Filling
First of all, let's prepare the potato filling for the pies. To do this, peel the potatoes, wash them and cut them into cubes. Fill the pot with water and send the potatoes to boil, adding a tablespoon of salt to the water.
Cook the potatoes until fully cooked, then drain the water (but not all, leave a little), add butter, a pinch of pepper and prepare mashed potatoes.
Then add chopped dill to the puree and mix everything well.
Dough
Now let's move on to preparing a quick dough for fried pies. The recipe is unusual, but very simple and effective. The dough always comes out amazing.
Dissolve yeast and sugar in half a glass of water.
Let the yeast stand for 10 minutes, then add salt and sunflower oil to the liquid.
Then add flour and knead the dough. At the same time, boil the kettle, we need 0.5 cups of boiling water.
Add boiling water and finally knead the dough. Part of the yeast will die, but the rest will allow you to get the desired porosity of the dough, and in the shortest possible time.
The dough is ready. Heat the oil in a frying pan and immediately make the pies. We pinch off pieces of dough the size of a child's fist and flatten into a cake. We put the filling and close the cake in the manner of a dumpling. We level our future pie with our hands and send it to boiling oil.
Fry the pies for about 2-3 minutes on each side over medium heat.
During frying, the pies will increase in size, and the dough will become fluffy and airy with a high content of bubbles.
We serve our fried potato pies to the table, and in addition to them, tomato juice is perfect. Bon appetit!
Delicious pies with potatoes in a pan are a classic of Russian cuisine. That is why every hostess who loves to appetizingly and satisfyingly feed her household and guests should certainly have a recipe for such baking. All the options below are different from each other. But therein lies their charm. After all, every time you can get completely new pies with potato filling: on potato broth, on milk, with and without yeast. And these are only the most popular solutions. In fact, in culinary practice there are many times more of them. So choosing the perfect option for yourself is not difficult.
Patties with potatoes on potato broth
You can make mouth-watering pies with potato filling on the broth that remains after cooking this vegetable. Such pastries are a godsend for those gourmets who like the combination of thin dough and a large amount of filling.
Cooking time - 1.5 hours.
The number of servings is 12.
Ingredients
To make deliciously delicious potato pies, you should prepare the following products:
- flour - 350 g;
- powdered yeast - 1 tsp;
- potato broth - 250 ml;
- granulated sugar - 1 tbsp. l.;
- salt - ½ tsp
The above products are needed for kneading the dough, but to prepare a simple filling, you need to take the following:
- potatoes - 7-8 pcs.;
- salt - 1 tsp;
- onion - 1 head;
- butter - 80 g.
On a note! Also, do not forget to prepare refined vegetable oil for frying potato pies in a pan.
Cooking method
Based on a step-by-step recipe with a photo, making fried pies stuffed with potatoes and onions is quite easy. The main thing is to take into account all the subtleties of each stage and follow the recommendations.
- Without further delay, it is worth starting work with the filling. It's easy to prepare. Peel potatoes. Send to the pan. To fill with water. Salt and cook until done.
- Meanwhile, peel and chop the onion.
- Pour oil into the pan. Send him a bow. Fry until soft and a nice creamy color.
- Drain the broth from the potatoes into a separate bowl. The liquid does not need to be poured out - on it we will knead the dough for pies. Add butter to potatoes. With a crush, turn the vegetables into a puree.
- Send fried onions to mashed potatoes. Stir - and the filling for fried pies is ready.
- Now let's make the dough for the pies. To do this, pour dry yeast into the cooled potato broth. Add granulated sugar. Salt. Mix.
- Sift the flour and add 250 g to the dough. Mix. Cover the container with the workpiece with a lid or cling film and leave warm for an hour.
- Introduce the remaining amount of flour into the risen dough and knead a soft, tender and very elastic dough. Cut it into 12 pieces.
- Form each piece into balls.
- Flatten each ball into a flat cake and lay out the filling. Close the pie. Put it on the work surface and knead it well on the upper side with your hands so that the workpiece is flat.
- Pour a sufficient amount of refined vegetable oil into the pan. Before sending potato pies into it, crush them again. Fry the patties on each side until golden brown.
Ready! This is a great addition to tea, coffee or other drinks. Just one such pie can be a satisfying snack.
Fried pies with potatoes on yeast and milk
There is another good recipe for fried potato pies in a pan. Baking prepared in this way is just fantastic. But it's worth remembering:
no need to abuse such delicacies. Otherwise, they may not be the best way to reflect on your figure.
Cooking time - 2 hours.
The number of servings is 20.
Ingredients
What products are included in this primordially Russian dish? Here is the complete list:
- sour cream - 100 g;
- dry yeast - 10 g;
- flour - 600 g;
- pasteurized milk - 250 ml;
- vegetable oil - 50 ml + for frying;
- large chicken egg - 1 pc.;
- granulated sugar - 2 tsp;
- salt - ½ tsp;
- onions - 2 heads;
- potatoes - 1 kg;
- salt and pepper - to taste.
Cooking method
If you decide to cook according to this recipe, then fried potato pies in a pan will certainly turn out beyond all praise.
- First, mix sugar, salt and powdered dry yeast in a separate bowl. Pour 3-4 tablespoons of a little warmed pasteurized milk into them. Mix to make a paste. Close the container with cling film and put in heat for 15-20 minutes.
- Meanwhile, prepare another mixture. Put sour cream at room temperature in a separate container (which is why the fermented milk product should be taken out of the refrigerator about 30-40 minutes before starting work). Crack an egg here. Pour in refined vegetable oil. Mix.
- Pour the remaining warm milk into the sour cream mixture. Stir.
- Combine the yeast mass and the composition based on milk and sour cream. Sift the flour and add it (250 g) to the liquid mixture. Mix everything with a spatula until smooth.
- Sprinkle the work surface with flour. Put the dough on it and knead it until it stops sticking to your fingers.
- Lubricate the dough with a small amount of vegetable oil. Transfer the mass for frying the pies into a separate container. Cover with cling film and set aside in a warm place for an hour.
- Follow the simple recipe, meanwhile make the filling. Peel potatoes, salt, add water and boil.
- Clean the onion. Finely crumble it and send it to a frying pan with heated oil. Vegetables should be soft and golden.
- Drain the broth from the potatoes. Shred vegetables. Put fried onions in mashed potatoes and pour in a little vegetable oil. Add ground pepper. Mix.
- The stuffing for fried pies is ready. Let her cool down a bit.
- Let's get back to the test. Lay it out on your work surface. Cut into serving pieces. Knead each of them with your hands into a cake. Put the potato filling in the center of the workpiece.
- Pinch the pies. Put on a cutting board. Cover with cling film and let them rise for 5-10 minutes.
- Pour enough vegetable oil into the pan. Heat it up. Send potato pies into it and fry on both sides until fully cooked.
On a note! The fire must be moderate. Low heat will cause the dough to absorb too much oil, and over high heat, the pies can burn on top, but remain raw inside.
All is ready! You can eat! But before that, it is worth putting the pastries on napkins so that the excess oil is absorbed.
Fried pies with potatoes on yeast-free dough
If the culinary specialist is “on you” with yeast, you should not despair. After all, you can always fry very lush and tasty pies with potatoes on yeast-free dough. There is no need to wait, as this is an express method for preparing amazing pastries with boiled potato filling.
Cooking time - 45 minutes.
The number of servings is 10.
Ingredients
What will we need? The following products should be prepared:
- pasteurized milk - ½ l;
- salt - ½ tsp;
- flour - 900 g;
- granulated sugar - ½ tsp;
- refined vegetable oil - 2 tbsp. l.;
- baking soda - ½ tsp
Note! Potato filling for pies can be prepared according to any of the recipes above.
Cooking method
The essence of cooking delicious fried pies with traditional Russian cuisine stuffing from “crumpled” potatoes will not be something overly complicated even for a novice cook. If you think your abilities are not particularly strong, follow the step-by-step recipe with a photo, and you will certainly succeed.
- Knead the dough immediately. What do we need to do for this? Slightly warm the milk, but boiling is strictly prohibited. Pour it into a mixing bowl. Pour sugar and salt into the liquid. Add soda. Pour in refined vegetable oil. Sift the flour and fold into the resulting mass in portions. Mix everything.
- Knead the composition. Keep in mind that the dough should not be too steep or, conversely, excessively thin.
- The working surface of the table will need to be generously dusted with flour. Spread dough on it. You don't have to wait - you can get started right away. Divide the entire resulting mass into portioned pieces.
- Form a “bun” from each piece, then roll out all the balls one by one into thin cakes using a rolling pin. If necessary, dust it with flour.
- Put the stuffing in the middle of each plastic. In terms of quantity, focus on your own preferences. Pinch the edges thoroughly. Heat refined vegetable oil in a frying pan. Send our blanks into it seam down. Fry pies with potatoes until golden brown.
On a note! This variant of milk dough without a yeast base is also great for baking in the oven.
Bon appetit!
Video recipes
Simple video recipes will help you deliciously fry pies with potato filling in a pan:
