Potatoes and cheese complement each other. This combination has formed the basis for baking in a variety of cuisines around the world. You can bake a pie with potatoes and cheese in the oven or cook it Adyghe style in a frying pan.
There are no restrictions in the choice of test. Cheese and potatoes will decorate both layer cake and yeast cake. The filling can also be diluted with other products - herbs, meat, vegetables. Spices will also come in handy. You can add basil, oregano, coriander to the cheese.
Choose any recipe to please your family with delicious baked goods!
Instilled preparations
A pie filled with potatoes and cheese can be made closed. In this case, the filling will be “hidden” between two layers of dough. Open baking options are no less popular - with filling or simply with filling, sprinkled with a layer of cheese.
The dough for the pie can be kneaded with yeast, the pie will turn out soft and fluffy. Lovers of a thin crumbly pie base will prefer shortbread or puff pastry. And if you need to bake a pie quickly, then the best option would be a jellied pie.
The fillings of such pies can be varied. Potatoes can be boiled or fried in advance, or raw tubers can be used. In the latter case, the potatoes need to be cut into thin circles or small strips so that they have time to bake.
Interesting facts: In global agriculture, potatoes are one of the most grown crops. And the largest potato tuber was grown in Lebanon; it weighed 11 kg.
There are different types of cheese used in the filling; the taste and aroma of the pie will depend on the choice of the type of this product. Hard cheese is most often used, but other options can be used - processed, curd and smoked. Vegetarians or fasting people use soy tofu cheese to make these baked goods.
Yeast pie with potatoes and cheese
The classic version of baking is a closed pie made from yeast dough. It turns out soft and very satisfying. You can serve tea, milk or hot broth with the baked goods.
Dough:
- 180 ml milk;
- 1 egg;
- 30 gr. butter;
- 1 teaspoon sugar;
- 0.25 teaspoon salt;
- 1 packet of dry yeast;
- 0.5 kg flour (approximately);
- a little vegetable oil.
Filling:
- 5-6 potatoes;
- 1 onion;
- 100 gr. hard cheese;
- 50 gr. butter + 20 gr. oils for lubricating the finished product;
- 1 tablespoon finely chopped dill;
- 1 clove of garlic;
- spices to taste;
- a little milk for lubrication.
We heat the milk, it should not be hot, no more than 40 degrees. Stir sugar and yeast into it. Leave on the counter for fifteen minutes, covering with a lid.
Mix the sifted flour with salt. Make a well in the flour, pour in the yeast, beaten egg and melted but not hot butter. Mix the dough. Grease the dough ball with vegetable oil and place in a deep bowl. Keep warm for about an hour.
Peel the potatoes, cut into pieces and boil, not forgetting to add salt to the water. Fry the finely chopped onion in butter. Mash the finished potatoes into a puree, pour the onion into it along with the oil, stir.
Try the filling and add spices to taste. Chop the greens and grate the cheese. Mix everything with the potato mixture, add chopped and mashed garlic clove.
Place the well-risen dough onto a floured board and knead with your hands. Then roll it out into a layer no more than 7 mm thick. Place the filling on the central part of the layer, lift the edges of the cake, and pinch the edges very tightly. Transfer the product to a baking sheet lined with greased parchment paper, turning it seam side down. And then, using your hands or a small rolling pin, roll out the cake to a thickness of approximately 0.7-0.8 cm.
Let the cake rest for about twenty minutes, then grease its surface with milk and place it on the middle level of the oven. Cook at 190 degrees for about half an hour. Take out the finished pastry, grease its top crust with butter, cover with a towel and let cool.
Preparation
- Our pie filling will consist of three layers: fried onion, mashed potatoes and a mixture of cheeses.
- Cut the onion into half rings and place in a frying pan along with vegetable oil. Fry the onion until light brown. The onions should be caramelized and sweet, but not burnt, otherwise the cake will have an unpleasant aftertaste. Be sure to keep an eye on this. Remove from heat and leave to cool to room temperature.
- Peel the potatoes and boil them in salted water. Drain the water, add butter and mash until pureed. For such a pie, it is pure mashed potatoes; chopped potatoes will not harmonize with the cheese.
- Grate all the cheeses on a coarse grater and mix thoroughly.
- Cut the pre-prepared dough into 2 parts. One of them should be slightly larger than the other. Grease a deep baking dish with sunflower oil to prevent the cake from burning. Roll out most of it and place it in the mold so that we get high sides.
- Next, lay out the onions, potatoes and cheese layer by layer. Add ground black pepper or any other seasoning you like on top.
- Cover the workpiece with a second sheet of dough and pinch it together with the bottom layer along the edges. Brush the top of the pie with egg yolk or sunflower oil and place in an oven preheated to 180 degrees for 60 minutes.
After cooking, let the pie cool and serve. Bon appetit!
Open pie with potatoes and cheese
You can bake an open pie with potatoes and cheese. The yeast dough for it is kneaded with kefir.
The basis:
- 1 glass of kefir;
- 1 egg;
- 0.5 teaspoon sugar;
- 0.5 teaspoon salt;
- 2 tablespoons sunflower oil;
- 0.5 packet of instant dry yeast (11 g packet);
- 1.5 cups flour;
- 1.5 whole grain flour.
Filling:
- 4 potatoes;
- 1 onion;
- 1 egg;
- 50 gr. butter;
- 150 gr. hard cheese;
- spices to taste.
Pour the kefir into a saucepan, put it on the fire and heat it with constant stirring, not allowing the product to separate. As soon as the kefir becomes warm, turn off the heat. Add sugar and yeast and stir. Leave the mixture for fifteen minutes to “activate” the yeast.
Advice! The potato filling can be supplemented with boiled mushrooms or any prepared meat products, for example, sliced sausages, sausage or pieces of boiled meat.
Sift the flour, make a hole in it, into which pour the beaten egg, suitable yeast and butter. Stir, gradually mixing the liquid with the flour. When the dough stops sticking to your fingers, form a ball out of it and place it in a deep bowl to rise in a warm place for one hour.
Boil the potatoes in their skins, cool slightly, remove the skins and chop on a coarse grater. Mix with chopped half rings and fried onions. Add a raw egg and season to taste.
Knead the risen dough again and cut off a small piece for decoration. Roll out into a layer larger than the mold. We carry it and lay it down, making high sides. We spread the potato mixture, sprinkle thickly with hard cheese, which we first chop on a grater. Roll out the remaining piece, cut out figures from it, for example, stars, and arrange them in one row around the perimeter of the pie.
Let the cake rise for ten minutes, then put it in the oven. Cook for approximately 35 minutes at two hundred degrees.
Delicious Ossetian pies filled with cheese and spinach
I would never have thought before that you can also make Ossetian pies from spinach or beet leaves! I haven't tried this delicacy yet. It turns out quite unusual, but quite juicy and interesting.
As is clear from the recipe, you can cook from any one type of greens. Or you can use them together, at a ratio of 50x50. If you take only beet leaves, then even ordinary garden beet fresh young tops will do. But it’s still better to use chard.
We will need:
- Flour, cheese – 600 gr.
- Water – 350 ml.
- Beet leaf (or spinach) – 150-200 gr.
- Sunflower oil – 6 tbsp. l.
- Sour cream – 2 tbsp. l.
- Sugar – 1 tbsp. l.
- Dry instant yeast - 1.5 tsp.
- Salt – ½ tsp.
- Butter, egg yolk - for greasing.
- Dill greens - optional.
Preparation:
1. Dissolve dry yeast, salt and sugar in warm boiled water. Immediately combine with pre-sifted wheat flour and begin kneading the dough.
Add sunflower oil one spoon at a time during the process. Knead the elastic ball well so that it becomes tender and very soft. Let it sit well for the yeast to begin its action and in 1.5-2 hours the volume will at least double.
2. Meanwhile, grate the cheese into tender curls. And cut the washed and dried chard or spinach leaves into thin strips. Combine them together and season with sour cream. If required to taste, add salt and pepper. You can also add fresh chopped dill there if desired.
3. When ready by this time, divide the airy yeast dough into three equal pieces and let them rest for another 15 minutes. Then turn each of them into a smooth, thick cake.
4. Place the green cheese filling in the center in a mound or in the form of a ball and, lifting the edges of the dough, gather them into a bundle and pinch them very well. You will get something like a ball with juicy contents inside.
5. Place the workpiece on the work surface of the table with the pinch down and, using your hands or a rolling pin, flatten it again to a flat cake, only this time with a diameter the size of a large frying pan.
6. Move the pans to the oven tray and let them stand for 10-15 minutes. Brush the scones with the beaten yolk, making sure to make one small round hole in the middle of the top layer of dough to reveal the reddish-green filling.
7. Place in an oven preheated to 200 degrees and after 20-25 minutes you can take out the finished beauties and grease them with butter.
Once it is absorbed into the hot surface of the pies, you can put it on the table for a meal.
Pie with raw potatoes in the oven
Another version of the pie is prepared with raw potatoes with the addition of onions and cheese.
The basis:
- 150 ml milk;
- 300-400 gr. flour;
- 1 egg;
- 2 tablespoons oil;
- 1 packet of yeast (7 g);
- 0.5 teaspoon salt;
- 1 teaspoon sugar.
Filling:
- 2 potatoes;
- 1 onion;
- 100 gr. hard cheese;
- 50 gr. butter;
- vegetable oil for frying.
Prepare the dough by mixing warm milk with salt, sugar and beaten egg. Mix 200 gr. flour with yeast, pour this mixture into the prepared liquid. Leave for forty minutes to rise. Pour vegetable oil into the risen liquid dough, stir and, adding more flour, prepare a soft dough. Put it in a warm place again for half an hour.
For the filling , peel the vegetables and cut them into small cubes of the same size. Mix potatoes and onions with grated cheese and season with spices. Cut the butter into pea-sized cubes and add to the potato-cheese mixture.
Roll out the dough into a layer, and spread the filling in an even layer in its central part. We lift the edges of the cake, roll it into an envelope and pinch it well. Transfer to a greased baking sheet, place seam side down, and let rest for fifteen minutes. We make several punctures to allow steam to escape and grease with yolk. Cook in the oven at 160 degrees for approximately one hour.
Ossetian pie
The famous Ossetian pie is prepared with different fillings. Here is one of the options stuffed with potatoes and cheese.
Dough:
- 0.5 kg of flour + about 1 cup for adding;
- 0.5 milk;
- 1 tablespoon sugar;
- 1 teaspoon salt;
- 2 tablespoons vegetable oil;
- 2 teaspoons instant yeast.
Filling:
- 1 kg of potatoes;
- 500 gr. feta cheese;
- 50 gr. butter + another 100 gr. for greasing finished pies.
Mix flour and yeast in a deep bowl. In slightly warmed milk, dilute sugar and salt, pour the milk into the flour and mix. The dough will come out very sticky. Add vegetable oil and mix vigorously again. Leave for one hour to proof in a warm place.
Advice! The indicated amount of products is enough to prepare three pies with a diameter of 32-34 cm. If you want to use fresh pressed yeast instead of dry yeast, then you need to take 20-25 grams of this product.
Boil the potatoes with the addition of salt (there is no need to add too much salt, since the filling contains salted cheese). Drain all the broth from the boiled potatoes, knead and combine with butter. Add finely grated cheese; if desired, you can add any herbs to the filling. Divide the prepared cheese puree into three parts and roll each third into a ball.
Mix the dough well so that it regains its previous volume, and leave to rise again for half an hour. Now we divide the mass into three equal parts, we get three pies.
Take the first part, place it on a board sprinkled with flour and knead until the dough stops sticking to your fingers. Then knead it with your hands into a flat cake, put one ball of filling on the flat cake.
Lift the edges of the flatbread and pinch them over the filling. You will get something similar to a bag. Now let’s flatten our bag with our hands and begin to gently stretch the dough to make a circle with a diameter of 32-34 cm. The ideal thickness of the pie is no more than 1 cm.
Advice! It is very convenient to form pies on a silicone baking mat, on which concentric circles of different diameters are drawn. Then you can transfer the pie to a baking sheet along with the mat.
In the center of the upper layer we make a hole for steam to escape. Cook the pie in the oven for about half an hour at two hundred degrees. Coat the top of the finished baked goods with butter. We make two more pies in the same way, stacking them one above the other.
Pie with potatoes and suluguni cheese
Baking with suluguni cheese turns out delicious. It is very easy to prepare, since ready-made dough is used for preparation.
- 500 gr. ready-made yeast puff pastry;
- 450 gr. potatoes;
- 550 gr. Suluguni;
- 1 egg;
- a little sunflower oil for a baking sheet.
Boil the potatoes, mash and mix with grated suluguni cheese. You can add pepper to the filling, but add salt carefully, the amount depends on the salinity of the cheese.
Roll out the dough into two identical cakes. Place the prepared filling on one and cover with the second flatbread. We pinch the edges. We make several cuts in the upper layer. Brush the top of the pie with beaten egg and cook at two hundred degrees for about half an hour. The pastries are delicious both hot and completely cooled.
Filling options
For the filling, raw potatoes are used in the form of thin slices, boiled, grated, cut into pieces or mashed. And cheese, depending on the recipe, can be added to the minced meat, sprinkled in layers or added to the filling.
Some people use soft cheeses like Suluguni, while others prefer hard ones. But you can use whatever you have in your refrigerator.
Closed and semi-closed pie with potatoes and cheese is usually brushed with egg before putting into the oven. But for an open one, you can use another method. If you grease the pie with sour cream and sprinkle a little soda on top, then you will take an unusually beautiful culinary product out of the oven.
The pie is baked at 180-200 ºС for an hour with raw filling and half an hour with boiled potatoes.
Puff pastry pie with spinach and egg
Let's make another version of puff pastry pie with egg, spinach, potatoes and cheese.
To bake a large pie you will need:
- 1.2 kg unleavened puff pastry;
- 6-7 potatoes;
- 200 gr. frozen spinach;
- 300 gr. cheese;
- 60 gr. butter;
- 10 eggs (9 for filling and 1 yolk for lubrication);
- spices to taste.
Boil the diced potatoes in a double boiler or in water until half cooked (about 10 minutes). Let the slices cool. Defrost the finished dough.
Grease a baking tray with oil. Roll out two thirds of the dough into a layer and transfer to a baking sheet. The layer must be large enough to allow high sides. Lay out the potatoes and sprinkle with spices and salt on top. Cut the butter into small pieces and spread on top of the potato layer.
Thaw the spinach, squeeze out the excess liquid and spread over the potatoes. The next layer is grated cheese. Lightly beat nine eggs and one white with a whisk; you can add a little salt if the cheese you use is not too salty. Pour the eggs over the filling. Roll out the remaining layer of dough, place it on the filling and pinch the edges. Lubricate the surface with yolk. Cook at 170 degrees for forty to forty-five minutes.
Clarifications to recipe No. 1
For the dough, the housewife will need: half a glass of sour cream, 100 g butter, two glasses of flour, half a teaspoon of soda and an egg.
Sour cream, butter, egg and soda - mix everything thoroughly so that there are no lumps. Add flour and knead into an elastic dough. Roll out into one layer.
Make the filling from boiled potatoes (4 potatoes are enough), cut into cubes, salted and mixed with chopped herbs. By the way, you can use a grater if you wish.
Lavash pie - a quick recipe for the lazy
If you are looking for a quick recipe for a pie filled with potatoes and cheese, then one of the best options is definitely a pita pie.
- 2 sheets of thin Armenian lavash;
- 500 gr. soft cheese (for example, Adyghe);
- 300 gr. ready-made mashed potatoes cooked with butter;
- butter for the mold;
- 3 eggs;
- 350 gr. sour cream;
- spices to taste.
Grind the cheese and mix it with the prepared mashed potatoes. You can make fresh puree or use leftovers from yesterday's lunch. Mix the potato and cheese mixture and season to taste.
Advice! You can add chopped garlic and/or finely chopped herbs to the filling for this pie. The taste will only benefit from such additives.
Beat eggs with sour cream. If there is no sour cream in the refrigerator, then instead of it you can take any fermented milk product - kefir, fermented baked milk. Season the filling with pepper and other spices to taste. Pour the finished filling into two cups.
Prepare a baking dish by greasing it with oil. Place a whole sheet of pita bread on the bottom so that the kaya protrudes above the edges of the dish. Cut half of the second leaf into small pieces and place them in one cup with the filling, mix well.
At the bottom of a sheet of lavash placed in a mold, place a few pieces of lavash soaked in the filling. Then spread the prepared potato and cheese filling. Place the remaining pieces dipped in the filling on top of the filling. Cover with half of the remaining sheet of pita bread and pour some of the filling from the second cup.
Now let's wrap the edges of the pita bread, which protrude above the sides of the mold onto the surface of the pie. Let's press the product a little with our hands so that it becomes denser and falls apart less when cutting. Pour the remaining filling on top.
Cook at 180 degrees for approximately thirty minutes.
Open pie with potatoes, cheese and mushrooms
An open pie made from potato dough with mushrooms added to the filling turns out beautiful and tasty. You can use champignons, but the baked goods will be more aromatic if you use wild mushrooms.
- 5 medium potatoes;
- 200 gr. flour;
- 3 eggs (1 will go into the dough, the rest will go into the filling);
- 150 gr. butter (50 grams will go into the dough, and 100 grams for the filling);
- 7 gr. dry granulated yeast;
- 400 gr. champignons or pre-boiled forest mushrooms;
- 250 gr. processed cheese (you can use cheese with additives, for example, ham);
- 50 ml milk;
- 0.25 teaspoon sugar;
- 1 onion;
- 1 small bunch of parsley;
- spices to taste.
Boil the potatoes and mash them into a puree. Fill the yeast with warm water, add sugar, stir well. Leave it for activation.
Add beaten egg, flour and 50 grams to the cooled puree. very soft butter, add salt and add the yeast, mix everything well. We collect the mass into a ball and leave it warm for forty minutes.
Prepare the filling with mushrooms. Fry small pieces of onion, then add chopped mushrooms (raw champignons or boiled wild mushrooms) to the onions. Season the mushroom mixture to taste.
Clarifications to recipe No. 2
For the dough: 250 ml kefir, 20 g fresh or 7 g dry yeast, one and a half tablespoons of sunflower oil, half a glass of water, an egg, a teaspoon of sugar, half a kilo of flour.
Make the filling from mashed potatoes (400 g of potatoes), mushrooms fried in sunflower oil (100 g) and grated suluguni (300 g).
About mushrooms. Any kind of champignons will do here: champignons from a nearby supermarket or forest champignons, preferably fresh ones. When frying mushrooms, add a little butter.
Potato pie with meat
We prepare a hearty meat pie without yeast, so it will take a little time to prepare.
- 250 gr. soft butter or margarine for baking;
- 400-450 gr. flour;
- 1 egg;
- 3 heaping tablespoons of thick sour cream;
- 1 teaspoon baking powder;
- 0.5 tablespoons of salt;
- 400 gr. frozen raw lean pork;
- 6 onions (small)
- 4-5 potatoes;
- 30 gr. butter;
- seasonings to taste.
Mix flour with salt and baking powder. Separately, beat the sour cream with the egg, add soft butter, mix everything and knead the dough. Wrap the dough ball in film and place it in the refrigerator for 1 hour or in the freezer for 20 minutes.
Separate two-thirds of the dough and place it in a greased heat-resistant dish, forming high sides. Cut the potatoes into thin slices (this is convenient to do on a special grater). Mix potato slices with salt and pepper.
Cut the frozen meat into thin translucent pieces. If the meat is not frozen, then it will not be possible to cut it so thinly, so be sure to keep the product in the freezer. Sprinkle with seasonings and place pieces of meat on top of the potato layer.
Onions can be put raw or pre-fried, it's a matter of taste. Place the onion on top of the meat slices. Place a couple of bay leaves on top and spread thin slices of butter.
From the second part of the dough we cut off a small piece to make decorations, roll out the rest and cover the filling with it. We will fasten the edges and make a hole in the center of the pie for steam to escape. Cut out any shapes from the remaining dough and decorate the pie. Lubricate the surface with yolk and cook for 1 hour 20 minutes at 150 degrees. If the pie is browning too much, cover the top of the dish with foil.
Jellied potato pie with minced meat and cheese
We offer another simple recipe for hearty pastries. This jellied pie is prepared with minced meat.
- 4 small potatoes;
- 200 gr. minced meat (any you like);
- 4-8 spoonful of flour;
- 2 onions;
- 3 cloves of garlic;
- 2 tablespoons prepared tomato sauce;
- 2 eggs;
- 20 gr. butter;
- 2 tablespoons sour cream;
- 50 gr. hard cheese;
- spices to taste;
- butter and breadcrumbs for the pan.
Finely chop the onion and garlic and fry in oil. Add the minced meat to the onion, which has begun to brown, mix and simmer under the lid until tender. Add salt and spices to taste. Add tomato sauce.
Boil the potatoes without peeling them. Cool slightly and remove the skin. Knead with the addition of raw eggs and melted butter. Season to taste. Add flour to the potato mixture.
It is impossible to indicate the exact amount of flour, so add it gradually. The mixture will be soft, but not very sticky to your hands. Grease the mold well with butter and sprinkle thickly with ground breadcrumbs.
We spread the potato dough, forming a flat cake with sides. Place the filling inside the resulting “bowl” of dough. Beat the egg with the addition of sour cream and spices, pour this mixture over the pie. We grate the cheese and sprinkle the surface of our workpiece. Cook at 200 degrees for about half an hour.
Interesting facts: Cheese is a complete food product. By eating 200 grams of cheese a day, a person completely covers the body’s daily need for calcium, as well as proteins and healthy fats.
Ossetian pie with cottage cheese and herbs in a frying pan
What’s good about Ossetian pies is that they can be cooked even in a dry frying pan, setting the stove to moderate heat.
Not only in dumplings, cottage cheese with herbs gives an unusual aroma and taste. Inside the thin yeast flatbreads you get an equally fabulous juicy dish! And you can enjoy them by dipping them in sour cream or your favorite tomato sauce.
We will need:
- Flour – 500 gr.
- Cottage cheese, green onions – 250 gr.
- Kefir – 150 ml.
- Water – 100 ml.
- Sunflower oil – 30 gr. + for frying.
- Dry yeast – 10 gr.
- Garlic clove – 2 pcs.
- Egg – 1 pc.
- Sour cream – 2 tbsp. l.
- Salt, sugar - to taste.
Preparation
1. Place a teaspoon of sugar and salt into a bowl. Send dry yeast there too. Stirring constantly, pour in a thin stream of boiled water heated to 35 degrees. After 10-15 minutes, add warm kefir and sunflower oil.
Stir until all ingredients come together. And then add the sifted flour in parts and knead the soft dough thoroughly. Cover it with film or a dry, clean cotton cloth and let it rise. In an hour and a half, the base for Dagestan pies will be ready.
2. Chop the green onions into small pieces and pour into a cup with the grainy cottage cheese. Add a fresh egg and stir until a homogeneous white-green mass is still crumbly.
Season it with garlic cloves passed through a press, sour cream and pepper with a pinch of salt. Mix well until it becomes a thick porridge.
3. From the dough with onion curd mixture, form Ossetian pies with a twenty-centimeter diameter.
4. Next you will need to fry them individually. To do this, place one flat cake in a dry frying pan and flatten it to the diameter of the bottom. Fry on one side for about 5 minutes until a nice, slightly crispy crust appears, then turn over and spend the same amount of time to finish frying the pie.
Do the same with the rest of the blanks.
5. Be sure to butter the tops of the finished pies so that they do not dry out and remain soft. They can be stacked one on top of the other to stay warm longer.
This method is good if you can’t use the oven.
Pie with chicken and two types of cheese
This version of the pie is made with chicken and two types of cheese.
- 150 gr. flour;
- 150 gr. butter;
- 7 eggs;
- 100 gr. feta cheese;
- 300 gr. boiled potatoes;
- 300 gr. soft goat cheese;
- 80 ml milk;
- 150 gr. boiled chicken (boneless);
- salt and spices to taste.
Mix flour with chopped butter (take 120 g). Then add finely chopped cheese and a raw egg. Quickly knead the dough.
Heat the milk with the remaining butter. To this mixture add potatoes, which need to be grated, also grated goat cheese and chopped chicken into small pieces. Beat the eggs (four pieces), pour them into the prepared mass. Add salt and pepper.
Place the dough into the greased pan, forming high sides. Place the prepared filling on the dough. Beat the remaining two eggs and pour this mixture on top. Cook at 160 degrees for approximately fifty minutes. Best served warm.
Pie with potatoes, sausage and cream cheese
An appetizing pie made with sausage and cream cheese is not at all difficult to bake.
- 200 ml kefir;
- 3 eggs, 1 of them for greasing;
- 1.5 teaspoons baking powder;
- 50 gr. mayonnaise;
- 400 gr. boiled sausage;
- 6 boiled potatoes;
- 200 gr. cream cheese;
- 70 gr. butter (soft);
- 300 gr. flour;
- 100 gr. margarine for baking;
- salt and spices to taste.
Grind soft margarine with the addition of two eggs, baking powder and salt. Then add flour. You should not pour it all at once, add it gradually, achieving a soft dough (you may need a little more flour).
Cut boiled potatoes and sausage into equal cubes. Mix potato cubes with cream cheese. Roll out the dough into two identical cakes. Transfer one to a greased baking sheet. Lubricate it with mayonnaise. Then lay out half the pieces of sausage, spread the potatoes mixed with cheese on top of it and pour the sausage cubes again. Cover with the second flatbread and seal.
Brush the top with egg. Pierce the top crust with a fork. We bake at 180 degrees for about fifty minutes.
Potato pie with mascarpone and Adyghe cheese
The baked goods are very tasty; they are filled with Adyghe cheese, mascarpone and potatoes.
- 150 gr. flour;
- a pinch of turmeric;
- 370 gr. Adyghe cheese;
- 160 gr. butter;
- 5 eggs;
- 400 gr. potatoes;
- 0.5 glasses of milk;
- 300 gr. mascarpone (or ricotta);
- a small bunch of dill and green onions;
- spices to taste.
Place flour, butter, turmeric and half the specified amount of Adyghe cheese, cut into cubes, into the bowl of a combiner or blender. Beat everything until smooth. If you don’t have a blender, you need to grind the flour with butter until crumbs are obtained and mix with finely chopped cheese.
Pour the beaten egg into the prepared mixture and knead the dough. Place it in the cold, first wrapping it in film.
Boil the potatoes, drain the water and mash them, adding butter (40 grams) and hot milk. When the puree has cooled a little, beat two eggs into it and beat everything together, add finely chopped dill and onions, the remaining Adyghe cheese, grated, and mascarpone. Mix everything.
Transfer the dough into the mold, knead it with your palms to form a flat cake with high sides. Spread the potato and cheese filling. Pour two beaten eggs on top. The pie is prepared in the oven at 180 degrees for about fifty minutes.
Delicious quick pie with chicken and potatoes
Like any jellied pie, this dish is prepared as quickly as it disappears from the plates of your household. Please note, there is less sour cream and mayonnaise here than usual.
For the test you will need:
- 150 g mayonnaise;
- 150 ml kefir;
- 2 eggs;
- 150 g flour;
- ½ tsp. salt;
- 1 tsp soda;
- 200 g flour.
Take for filling:
- 2 chicken breasts;
- 1-2 onions;
- 2-3 potatoes;
- 1 bunch of greens;
- salt, pepper to taste.
How to cook:
1. It's better to start with the filling. Chop the onion and place in a hot frying pan with heated vegetable oil. Stirring, saute the onion until soft.
2. Cut the chicken fillet and potatoes into small cubes and place in a bowl. Add chopped herbs and cooled onions, salt and pepper there. Mix all ingredients thoroughly.
3. Break the eggs into a bowl with high sides, add mayonnaise, kefir, salt, soda - whisk until smooth. Add sifted flour to the resulting mixture. Beat with a whisk or mixer until you obtain a homogeneous consistency.
4. Grease the washed and dry pan with vegetable oil and sprinkle with flour. Pour half the batter, distributing it evenly across the bottom. Then carefully lay out and smooth out the filling. Pour the remaining dough on top.
5. Place the pie in an oven preheated to 200 degrees and bake it for 35-40 minutes. Check readiness with a toothpick.
Pie with potatoes, bacon and cheese
Bacon pie is a variation on the theme of French cuisine. In France they bake a tartiflette pie with reblochon cheese, but we will prepare a pie according to a similar recipe using our favorite soft cheese.
- 250 gr. flour;
- 100 gr. butter;
- 1 teaspoon salt;
- 500 gr. potatoes;
- 200 gr. bacon;
- 200 gr. soft cheese;
- 2 tablespoons of vegetable oil.
Prepare crumbly shortbread dough. Add half a teaspoon of salt to the flour, add butter and rub with butter. Pour 3 tablespoons of water into the crumbs and knead the dough. Keep in the refrigerator for at least half an hour. To prevent a crust from forming on the dough, it must be wrapped in film.
Some secrets and principles of cooking
Closed, open, semi-closed - they can be made to suit the housewife’s taste.
When it is an open pie with potatoes and cheese, it resembles pizza, which is so popular today.
For a closed pie, you will need to divide the dough into two parts, place the filling between the rolled out layers and pinch the edges.
A half-closed pie is usually decorated on top with a mesh of dough or patterns of strands. For such a pie, any type of dough is used. Some people simplify the process and use pita bread.
You don't even have to knead the dough. In any supermarket you can buy fresh or frozen.
Potato cheese pie with herbs
Potato and cheese pie with herbs turns out fragrant and satisfying.
Dough:
- 180 gr. flour;
- 100 gr. Adyghe or other soft cheese;
- 120 gr. butter;
- 1 egg;
- 0.5 teaspoon ground coriander;
- 0.5 teaspoon turmeric.
Filling:
- 500 gr. potatoes;
- 2 tablespoons sour cream;
- 100 gr. soft cheese;
- 4 eggs;
- 4 tablespoons milk;
- 2 tablespoons of finely chopped dill;
- 20 gr. soft butter;
- salt and black pepper to taste.
For the dough, mix flour with salt, coriander and turmeric. Cut the butter into cubes and finely chop the cheese. Mix the butter with flour, chop with a knife or mix in a blender until crumbly. Add small cubes of cheese. Add the beaten egg and knead the dough. Roll it into a ball, wrap it in film and take it out into the cold.
Boil potatoes without skins. Drain the water completely, mash the potatoes, adding milk and butter. Mix well. Add sour cream, herbs, cheese cut into small cubes and two beaten eggs to the puree.
Roll out the dough on baking parchment. Together with the paper, transfer the dough into a greased pan so that the paper is on top. Remove the paper and press down the dough so that it is evenly distributed over the pan and the edges hang slightly over the sides.
Prick the bottom of the future pie with a fork several times. Place potato filling. Pour the remaining beaten egg over the filling and fold the edges of the dough hanging from the sides over the filling. Cook for approximately fifty minutes at 180°C. It is best to serve the pie warm.
Pie with potatoes and cheese filling
Let's prepare a pie, the filling of which is prepared with the addition of mushrooms and hard cheese.
Dough:
- 60 gr. butter;
- 2 tablespoons vegetable oil;
- 0.5 teaspoon salt;
- 1 tablespoon sugar;
- 1 egg;
- 3 tablespoons milk;
- 200 gr. flour.
Filling:
- 900 gr. potatoes;
- 400 gr. fresh mushrooms;
- 2 onions;
- 80 gr. butter;
- 4 tablespoons of vegetable oil;
- 200 ml milk;
- 1 bunch of dill;
- 200 gr. hard cheese.
Mix flour with sugar, salt and butter, grind the mixture until smooth. Break the egg into a separate cup, mix it with milk and vegetable oil. Add this mixture with butter-flour crumbs. Mix the dough. Let it cool and wrap it in film.
Pour vegetable oil into the frying pan. Fry the onion, add fresh champignons or boiled wild mushrooms, cook until the juice has completely evaporated. Add seasonings. Boil the potatoes and drain the water. Knead it with the addition of butter and heated milk. Add chopped greens to the puree.
Place the dough on a sheet of parchment, cover with the second sheet on top and roll out. Then remove the top sheet, and together with the bottom sheet transfer the dough to a baking sheet. Place half of the potato mixture on the dough, not reaching the edges a couple of centimeters. Place the prepared mushrooms and onions on top of the potatoes, sprinkle with half the grated cheese and cover them with the remaining puree.
We lift the edges of the layer and wrap them over the filling, forming an open pie. Lubricate the dough with milk and cook for forty-five minutes at 170 degrees. We take out the finished pie and pour the remaining half of the cheese onto its hot surface and put the baked goods back in the oven for a few minutes.
A simple pan pie recipe
A simple potato pie can also be baked in a frying pan. This type of baking is quite simple to prepare. It is often done if for some reason there are extra boiled potatoes left. But, of course, potatoes can be boiled especially for this pie.
- 5 potatoes;
- 1 onion;
- 3 tablespoons vegetable oil;
- 1 tablespoon flour;
- 2 eggs;
- 50 gr. hard cheese;
- a little parsley;
- salt, spices to taste.
Peel the boiled potatoes and onions. Grate the onion or chop in a food processor. Potatoes also need to be grated, but on a grater with large holes. Mix onions and potatoes, add finely chopped parsley, salt, pepper and other spices to taste.
Beat the eggs, mix with flour, pour this mixture into the potato mixture. Take a large-diameter frying pan (a thin cake cooks faster and bakes better). It is better to use cookware with a non-stick coating and a thick bottom. Heat the oil, then add the potato mixture and smooth it out. Cook over medium heat.
Fry the pie on one side for ten to twelve minutes. Then, using a large flat plate or cutting board, turn the baked goods over to the other side, reduce the heat even more and cook covered for about fifteen minutes.
Turn off the heat, sprinkle the pie with grated cheese and cover again with the lid. We wait three minutes so that the cheese has time to melt. Then you can serve the baked goods to the table. It is very tasty to eat this pie hot with sour cream or sour cream and garlic sauce.
Recipe for a quick potato pie with cheese
The result is a delicious pan pie that the whole family approves of. Tested by time.
Required:
- Potatoes - 3-4 pcs.
- Flour - 1 tbsp. l.
- Salt - 0.5 tsp.
- Ground black pepper - to taste
- Hard cheese - 50 g
- Greenery
- Coriander
- Paprika
How to cook potato pie in a frying pan with cheese
1. Peel the potatoes and cut into small strips.
2. Rinse finely chopped potatoes in cold water. Place it in a bowl.
3. Add prepared spices to the potatoes in a bowl to taste. Namely: salt, ground black pepper, coriander, paprika. Mix everything well.
4. Grate the hard cheese on a medium grater.
5. Grease the frying pan with butter. Place half of the prepared potatoes in the pan.
6. Spread the grated cheese in an even layer over the potato layer.
7. Place the second part of the prepared potatoes on top of the cheese. Cover the pan with a lid and bake for 10 minutes over medium heat.
8. Then remove the lid and turn the pie over to the other side. Fry covered for another 5-7 minutes over low heat.
9. Serve the finished potato and cheese pie to the table.
