Pies with potatoes and onions made from yeast dough with milk
Let's start with the most delicious, in my opinion, although not the fastest recipe. Preparing dough with yeast takes time and patience, but it all pays off with great results.
Ingredients:
- Flour – 580-600 g
- Dry yeast – 10 g
- Egg – 1 pc.
- Sour cream (20%) – 100 g
- Milk – 250 ml
- Salt – 0.5 tsp.
- Sugar – 2 tsp.
- Vegetable oil – 50 ml
- Potatoes – 1 kg
- Onion – 2 pcs.
- Salt, pepper - to taste
Yeast only works actively in warm conditions. Therefore, it is necessary to first remove all the ingredients from the refrigerator so that they warm up to room temperature.
Preparation:
1. First of all, activate the yeast by mixing it with one level tablespoon of sugar and 4 tablespoons of warm milk. You need to mix the ingredients in a bowl, not a glass, as the yeast will begin to bubble and form a “yeast cap” that can overflow from the glass.
Mix the contents of the bowl until smooth, cover with cling film and leave for 10 minutes.
If after 10 minutes a fluffy foam has not formed on the surface, then the yeast is of poor quality and needs to be replaced. This is an important point on which the success of the entire event depends.
2. In a deep bowl, combine the remaining sugar, salt, sour cream, egg and vegetable oil. Mix everything together, pour in the milk and yeast and mix thoroughly again.
3. Now we begin to add and knead the sifted flour in portions. When the flour gathers into one lump, transfer it to a table dusted with flour and knead the dough. It should be soft and not sticky. This will take about 10 minutes.
4. Grease the resulting dough with vegetable oil, place in a deep bowl, cover with cling film and put in a warm place for 1 hour.
During this time, it will rise and increase in volume by 2-3 times.
5. While the dough is rising, prepare the filling. To do this, boil the potatoes in salted water, cut the onion into small cubes and fry in a frying pan with vegetable oil until golden.
Mash the potatoes and mix with onions. Add salt and pepper if desired.
For a softer consistency, add a couple of tablespoons of vegetable oil to the potatoes, or preferably 50 g of butter
6. Lightly knead the risen dough, carefully roll it into a tube and cut it into pieces the size of an egg.
7. Then knead each piece with your hands into a flat cake, put the potato filling in the middle and connect the edges, sticking them together. It is not recommended to roll out the yeast dough with a rolling pin so as not to lose its airiness. We make pies in this way and place them on a board sprinkled with flour.
They should not be placed tightly so that they do not touch each other, because when all the pies are molded, they need to be covered with cling film and allowed to rest for another 10 minutes. And during this time they will increase a little more
8. Heat a large amount of vegetable oil in a deep frying pan (the pies should literally float in it), set the heat to medium and lay out the pies. Fry them on both sides until golden brown (literally 2 minutes per side).
The heat should be medium, because if it’s too high, the dough won’t have time to fry, and if it’s too low, it will absorb too much oil.
Ready. From the specified amount of ingredients you will get 20 wonderful medium-sized pies.
Recipe for delicious pies with potatoes and cheese without yeast
If you want to pamper yourself and your loved ones with delicious pastries, then prepare pies with potatoes and cheese according to this recipe. Your family will love pies baked in the oven!
Ingredients:
- Wheat flour – 500 gr.
- Eggs – 2 pcs.
- Natural yogurt – 1 glass
- Sunflower oil – 150 ml.
- Margarine – 1 pack.
- Baking powder – 10 gr.
- Potatoes – 500 gr.
- Hard cheese – 300 gr.
- Dill - bunch
- Salt - to taste
Preparation:
To begin with, I want to say right away that all products should be at room temperature.
In a deep bowl, mix melted, or better yet slightly warmed to a fluid state, margarine, natural yogurt, and sunflower oil.
Take one egg and separate the white from the yolk. Place the yolk in a bowl. We will use the protein to prepare the filling.
Add salt and baking powder. Grind everything thoroughly. Next, add flour in parts.
The recipe indicates the amount of flour that I needed. When you knead, focus on the consistency. The dough should be tender, soft, but not runny or hard.
Now let's prepare the filling.
For the filling, you need to wash, peel the potatoes, and boil them in salted water. Mash the boiled potatoes with a fork.
First of all, we introduce into the filling the white that we have left from the dough, and the white from another egg (the second yolk will wait on the side). Don’t be alarmed that there are so many proteins in the filling, you won’t feel them there at all, they will only add lightness and airiness to the filling.
The whites need to be beaten a little and added to the hot potatoes so that they are cooked, but to avoid protein clots in the filling, during the introduction, the potatoes must be immediately kneaded and mixed.
Grate the cheese on a fine grater and add it to the container with the filling.
Next, rinse the dill, dry it a little, chop it, and place it in the potato mixture. The filling is ready.
The next step is to divide the dough into balls with a diameter of 4-5 cm.
Take a ball, roll it out to about 0.5-1 cm thick. Place the filling on the flatbread. We fasten with our fingers into a tight seam.
Place on a baking sheet lined with parchment paper. Grease our pies with the remaining yolk and place in a preheated oven at 180 degrees. oven. Bake until golden brown. Bon appetit!
Recipe without yeast using potato broth
Here’s a simply gorgeous recipe for dough made with potato broth. As you understand, this dough is ideal for pies with potatoes, because the broth is already there. The dough, thanks to starch, turns out to be a little sticky and eating such pies is a pleasure.
Ingredients:
Dough:
- 700 ml warm potato broth
- 1 egg
- 60 ml sunflower oil
- 1 tbsp sugar
- 1 tsp salt
- 25 g baking powder
- 950 g flour (+- 50 g) 200 ml
- Oil for frying
Filling:
- 1.2 kg peeled potatoes
- 20 g butter
- 2 tbsp vegetable oil
- 1 onion (200g)
- Salt, pepper, dry dill or fresh
Preparation:
1. We start cooking by boiling the potatoes to get potato broth. Cook it as usual in salted water until tender. Pour the required amount of broth into a bowl and leave 1 potato in it. Thoroughly mash the potatoes in the broth with a fork or blend with a blender until a homogeneous mixture is obtained.
2. Pour the broth into a deep bowl, add salt and sugar, egg, vegetable oil and mix. Then gradually add and stir in the sifted flour. Add baking powder with the first portion of flour. Knead the resulting dough for 10-15 minutes until a smooth, non-sticky dough is obtained.
3. Place the dough in a bowl and leave to rest for 10-15 minutes while we prepare the filling. It is prepared in the same way as in the previous recipe: mash the potatoes, add butter and mix it with finely chopped fried onions. Salt. pepper and add herbs.
4. Roll the rested dough into a roll on the table, greased with vegetable oil, and divide it into small pieces the size of a chicken egg, from which we will make pies. Take one piece, roll it out with a rolling pin to a thickness of 4-5 mm and put the filling in the middle.
5. We connect the edges of the cake and pinch it. Lightly pat the resulting pie so that it becomes flat.
6. We make all the pies in the same way and fry them over medium heat in a preheated frying pan with vegetable oil.
Since the dough is thin and the filling is already ready, it is enough to literally fry them for 1 minute on each side.
Ready. Bon appetit!
Open pies with potatoes on kvass with dry yeast
Everyone loves fresh homemade baked goods, especially when they are pies filled with diced potatoes, a luscious hint of green onions and fresh dill. I’ll tell you how to make these pies right now. The recipe for making the dough is quite unusual, but with kvass dough it turns out light and airy.
Ingredients for the dough:
- Water - 100 ml.
- Kvass – 250 ml.
- Flour (possibly a little more or less) - 700 g
- Dry yeast - 10 g
- Table salt - 1 tsp.
- Sugar - 3 tbsp. l.
- Sunflower oil - 4 tbsp. l.
- Eggs - 1 pc.
- Soda - 1/2 tsp.
Filling ingredients:
- Potatoes (raw) - 500 gr.
- Greens (green onions and dill) - 1 bunch
- Sour cream - 2 tbsp. l.
- Salt - to taste
- Eggs - 1 pc.
Progress:
Let's prepare the dough.
Sift the flour, add salt, sugar, yeast, soda, mix. Pour in warm kvass with water, knead the dough. During the kneading process, add sunflower oil.
Form a ball from the dough, put it in a bowl, cover with a lid, leave for 1 hour, after an hour knead the dough and leave for another 1-2 hours.
We will use raw potatoes to prepare the filling. Peel the potato tubers and cut into small cubes. So that the potatoes are well baked during baking.
Add finely chopped greens. Lastly, add salt, sour cream and egg, mix well.
After the dough has risen. Separate small pieces, about 50 grams each, form a ball and roll out small flat cakes. We roll the cake on both sides with a roller, then connect the ends in the form of a boat.
Immediately place the dough pieces on a greased baking sheet. Place the filling in the center. Leave for 10 minutes so that the dough becomes a little fluffier.
Preheat the oven to 180 degrees and bake the pies for 20-25 minutes until golden brown. Bon appetit!
Recipe for quick choux pastry for mushroom pies
And again the option of cooking with yeast-free dough. One of the fastest recipes in this collection.
Ingredients:
Dough:
- 250 ml water
- Salt - 1/2 tsp.
- 50 - 60 ml vegetable oil
- 2.5 - 3 cups of flour (cup - 250 ml)
- 2 eggs
Filling:
- 800 g - 1 kg potatoes
- 200 g mushrooms
- 3 onions
- Salt, pepper - to taste
Preparation:
1. Pour 250 ml of water into a saucepan, add salt and vegetable oil. Place the pan over medium heat and bring to a boil. When the water boils, add a glass of sifted flour and mix vigorously.
The result is a mass similar to puree, which must be removed from the heat and wait until it cools to room temperature.
2. Break the eggs into the choux pastry, mix, and then begin adding and stirring in the remaining flour. When the dough becomes thick, place it on a table sprinkled with flour and continue kneading it on the table until it stops sticking and becomes smooth and elastic.
After this, you need to cover it with a towel and let it rest for 10-15 minutes while the filling is prepared.
3. For the filling, fry finely chopped onion until tender, then add fresh mushrooms to it (the easiest way is champignons), add salt and pepper and fry together for another 10 minutes. stirring occasionally.
4. Mix the fried mushrooms with pre-cooked and mashed potatoes. We taste the filling and, if necessary, add salt.
5. Divide the rested dough into parts and roll it into flat cakes the size of future pies. Choose the size as desired.
6. Place the filling in the center of the flatbread, form pies, connecting and pinching the edges, then place them in a heated frying pan with vegetable oil and fry over medium heat on both sides until golden brown.
Ready. Bon appetit!
We bake pies with potatoes and fried onions on corn grits
There is probably not a single person who does not like pies. The word itself evokes warm memories from childhood: gatherings at grandma’s, afternoon snack in kindergarten. This is a universal dish that is sure to decorate any table.
Ingredients for 16 servings:
- Milk - 300 ml.
- Water - 60 ml.
- Sugar - 25 gr
- Fine corn grits - 1.5 tbsp. Spoons
- Butter - 1.5 tbsp. Spoons
- Flour - 2 cups
- Egg - 1 pc.
- Instant yeast - 2 teaspoons
- Salt - 1 teaspoon
- Potatoes - 6-7 pcs.
- Onion - 1 pc.
- Vegetable oil
Preparation:
To prepare pies with potatoes in the oven, you need to make the dough in advance, it must still sit for 1.5 hours.
To do this, first bring water, milk, cereal with butter and salt to a boil in a bowl, stirring constantly. In another bowl, mix the yeast with flour, then add the cereal mixture and knead the dough, adding flour. Once kneaded, set aside in a bowl covered with a clean towel.
Now you can start filling.
Boil the potatoes and mash them into a puree.
Chop the onion and fry in butter.
Place the fried onions in the mashed potatoes, stir well, add 100 ml. milk. Mix everything well and let the filling cool.
Divide the risen dough into 2 parts, roll each into a sausage and divide into 8 parts (16 pies in total).
We form the pies, place them on a baking sheet covered with paper, grease them with yolk. Place in the oven at 180 C for 20-25 minutes.
Grease the hot, finished baked goods with butter and let cool. Ready! Bon appetit!
How to prepare stuffing with potatoes and cabbage
And one more recipe for today from dough prepared with kefir. The peculiarity of this recipe is that we will not make fluffy dough. It will be thin with a gorgeous golden crust.
Ingredients:
- Kefir (2.5%) – 200 ml
- Flour - 300 g
- Soda, salt and sugar - 1 tsp each.
- Potatoes - 500 g
- Cabbage - 300 g
- Carrots – 1 piece (medium)
- Salt, pepper - to taste
Preparation:
1. Pour kefir into a deep bowl, add soda to it, mix and leave for 5 minutes. We wait until air bubbles begin to appear on the surface.
After this, add sugar and salt to the kefir, mix and begin adding and stirring in the flour.
2. When all the flour is included, knead a smooth, non-sticky dough. This will take 10-15 minutes. Then cover the bowl with flour with a dry towel and leave it to rest for 30 minutes.
3. Prepare the filling. Peel the potatoes and boil them in salted water until tender and mash them into a puree.
4. Pass the carrots through a coarse grater and fry over medium heat until soft. Finely chop the cabbage and add to the pan with the carrots. Add salt and pepper, fry for another 5 minutes until the cabbage softens, and then reduce the heat to low, close the lid and leave the fry to simmer for 10 minutes.
5. Mix the finished puree and cabbage together. Add salt if necessary.
6. Lightly knead the rested dough, roll it into a sausage and divide it into pieces the size of a chicken egg. Take 1 piece, roll it out with a rolling pin to a thickness of 4-5 mm and spread the filling on 1 half of the resulting flatbread.
7. Then cover the filling with the other half and pinch the edges. Fry the resulting pies in a frying pan with heated vegetable oil on both sides until golden brown. We set the fire to minimum.
Ready. Bon appetit.
Pies with potatoes and wild mushrooms on kefir
Oven dishes are lower in calories. Unlike pies fried in a frying pan, those baked in the oven do not harm your figure, because they are not fatty and have less calories. And the dough mixed with kefir will only delight lovers of light baked goods. Cook with pleasure!
Required Products:
Dough:
- Kefir – 500 ml.
- Sugar – 2 tablespoons
- Salt - a pinch
- Soda – 1 teaspoon
- Sunflower oil – 4-5 tablespoons
- Flour – 3-3.5 cups
For filling:
- Potatoes – 4 pcs.
- Forest mushrooms (boiled) – 200 gr.
- Onion – 1 head
For lubrication:
- Tea – 1 teaspoon
Preparation:
First of all, let's prepare the dough. Mix all the dry ingredients for the dough in a deep bowl. Stir well.
Add kefir and sunflower oil. Mix the dough. The consistency should be soft, but not runny. Leave the dough in a warm place for 30-40 minutes.
At this time, prepare the filling.
Boil the potatoes in salted boiling water in their skins until soft, rinse with cold water, cool, peel and grate.
Peel the onions and finely chop them. Fry the onion in vegetable oil over medium heat until golden brown, then add the boiled mushrooms.
Mushrooms can be first passed through a meat grinder, or you can simply cut them into small pieces. Fry over medium heat for 15-20 minutes until all the liquid from the mushrooms has evaporated.
Next, add salt to taste and ground pepper. Pour about 80 ml of boiling water into a cup of black tea and let it brew, then strain. This infusion is needed for greasing baked goods.
Pinch off small pieces of dough and roll each into a flat cake. Place a large spoonful of filling in the center and pinch the edges.
Place the pies on a baking sheet, seam side down, 1.5 cm apart, and brush with strong tea. Leave for 15 minutes, then bake in an oven preheated to 180 degrees. Bake in the center of the oven for approximately 20 minutes. Enjoy your tea!
Description of preparation:
I don’t know about you, but I like my potato pies fried, not baked.
They come out of the frying pan soft and not dry, but for some reason they run out very quickly. I baked pies during Lent, so the filling was simple. In general, there are many filling options: you can add fried bacon and onions and boiled eggs to the potatoes. It will also be delicious if you add grated smoked sausage. I’m telling you how to make yeast pies with potato filling, I hope you like this recipe. Purpose: For lunch / Afternoon snack Main ingredient: Vegetables / Potatoes / Dough / Yeast dough Dish: Baking / Pies / Filled dishes Diet: Lenten dishes
Yeast pies with cabbage
Step-by-step recipes for yeast pies with cabbage made with milk, water, and quick dough
2018-02-26 Marina Vykhodtseva
Option 1: Classic cabbage pies made from yeast dough
Pies can be made with any vegetables and meat, but the cabbage filling is especially successful. One of the most successful options. Here is a classic recipe for fried yeast pies with cabbage. They are cooked in a frying pan, browned to a nice crust, and the dough is made with water. This makes the dish cheap and accessible.
Ingredients
- 220 ml water;
- 1.5 tsp. yeast;
- 400 grams of flour;
- 140 ml oil;
- 500 g white cabbage;
- 1.5 tsp. Sahara;
- 70 g onions.
Step-by-step recipe for pies
Step 1:
Pour yeast into the sifted flour and stir. Add an incomplete teaspoon of salt, pour in water heated to 45 degrees and begin to knead.
Step 2:
After the flour has set with the liquid, we begin kneading by hand. Knead the mixture for about five minutes, then add a couple of tablespoons of oil and mix a little more. The bowl can be covered and left for about an hour and a half in a warm place, for example, near a radiator. The dough should rise well.
Step 3:
There is time to prepare the filling. Shred the cabbage into regular strips and chop the onion randomly. Heat a little oil and use a frying pan. Fry the onion, then add the cabbage and cook until soft. If you don’t want a too rich and fried filling, you can add a couple of tablespoons of water and simmer the vegetables under the lid, adding salt to taste. Be sure to cool the minced meat for pies.
Step 4:
Divide the prepared dough into seven pieces of approximately the same size. After 5 minutes they will rise slightly, you can flatten them or roll them out with a rolling pin. Lay out the stewed cabbage and make pies.
Step 5:
All the oil that remains after kneading and preparing the cabbage filling needs to be heated. We put the pies in it, slapping each one first. Fry.
To prevent the dough from sticking to your hands when kneading or cutting, you need to wet your fingers in a bowl of vegetable oil. You can also lightly lubricate the tabletop with it. Some housewives cut pies with flour, but it crumbles into the pan, burns, smoke and an unpleasant smell appear.
