Potato dough pies in the oven recipe. Potato pies and zrazy with filling

Potato dough made from boiled mashed potatoes with grit, fat, salt and eggs. Potato dough gains more delicate taste, if you add butter and yolks to it. Shulyantsy (boiled sticks from potato dough), fruit dumplings, various deep-fried curly products served under fruit sauce or to meat, various pies stuffed and rolls.

POTATO PIE WITH FILLING
You can make this potato dough pie
with any filling to taste
Products for 4 servings:
75 g butter
1 onion, thinly sliced
150 g flour
125 g boiled potatoes, mashed

For the filling:
1 tbsp. l. olive oil
2 shallots, finely chopped
125 g mushrooms, cut into slices
125 g cooked ham, cut into cubes
175g canned artichoke hearts, chopped
salt and pepper to taste
thyme sprigs for garnish

1. Melt 25 g of butter in a saucepan and fry the onion until golden brown. Cool slightly.

2. Cut the remaining butter into cubes and grind with flour. Add mashed potatoes, as well as onions from the pan along with the resulting juice. Salt, pepper and knead soft dough. Form it into a round cake with a diameter of 23 cm, place it on a baking sheet or in a lightly greased form and raise the edges in the form of sides.

3. Prepare the filling. Heat in a frying pan olive oil, add shallots and fry until golden brown. Add mushrooms and simmer until soft.
Place the ham and artichokes on top of the dough, top with a mixture of mushrooms and shallots, and season with spices to taste.

4. Bake in an oven preheated to 200 degrees for approximately 25-30 minutes until the dough is golden brown. Serve hot, garnished with thyme sprigs.

Potato puff pastry buns
POTATO Puff Pastry
250 gr creamy margarine chop with 2 cups flour into fine butter crumbs. Add 2 cups mashed potatoes, a teaspoon of salt and half a glass of milk. Knead the dough and put it in the refrigerator for 40 minutes.

BUNES
Fry 300g of raw fatty minced meat with onions until cooked, adding a little water in the middle of the frying process. Grind 2 cloves of garlic, add salt and pepper, stir and cool. Roll out the dough into a rectangle half a centimeter thick. Spread the minced meat evenly. Roll along the long side. Using a thin sharp knife, cut crosswise into buns. Without crushing them, place them on a baking sheet greased with margarine. Brush the top with beaten egg. You can sprinkle with grated cheese. Bake at 250 degrees for 20 minutes.

Meatballs in potato dough
Compound:
minced meat 250 g
boiled rice 1/2 cup
onion 1 head
vegetable oil 1 tbsp. spoon
sweet chili sauce 1 tbsp. spoon
ground paprika 1 teaspoon
grated hard cheese 150 g
egg 1 pc.

For the test:
mashed potatoes
powder 1/2 cup
wheat flour 2 cups
margarine 200 g
water 200 g
baking powder 1 teaspoon
Cooking method:

For the dough, mix flour with mashed potatoes, baking powder, add margarine cut into pieces and grind into crumbs (you can use a food processor). Pour in cold water, knead the dough. Wrap it in cling film and place in the refrigerator for 30 minutes.
For the filling, finely chop the onion, fry in oil, cool. Mix the minced meat with rice, egg, onion and remaining ingredients.
Divide the dough into 20 parts, roll each into a circle. Place the circles in greased molds so that the edges of the dough extend slightly beyond the edges of the mold.
Place 3-4 tablespoons of minced meat into each resulting “basket”, and lightly gather the edges of the dough. Bake for 15 minutes at 200°C.

Potato sunflower pie
Ingredients:
6 potatoes
1 egg
5 tablespoons flour
half a teaspoon of curry

For the filling:
3 hard-boiled eggs
4 medium onions
300 g chicken liver
half a teaspoon of curry
salt, pepper
50 grated cheese

Preparation:

Peel the potatoes and boil until tender in salted water. Drain the water and make puree. Beat in the egg and mix thoroughly.
Knead potato dough, add flour, salt, curry powder. It turns out to be a heavy bun.
For now, set the dough aside and prepare the filling. Boil the eggs, peel and cut into cubes. Cut the onion into cubes and fry until golden brown. Mix half the onion with the eggs.
Fry the liver until cooked, add the remaining half of the fried onion, mix everything well, add salt and pepper. Let cool slightly and cut the liver into small cubes.
We roll out the dough slightly, but since the dough is not very elastic, I practically kneaded it with my hands until it was round. Approximately 1 cm thick.
Next, we place a saucer in the middle of the cake, it will be like the middle of a “sunflower” and carefully cut the “petals” so that later we can make small pies out of them.
Now we put a filling of eggs and onions on each “petal” and slightly raise the walls of the pies so that the filling is held well.
Lightly sprinkle each petal with cheese.
Now we remove the saucer and we have room for the minced liver. We spread the minced meat and also lightly sprinkle with cheese.
Place the cake in the oven for about 30-40 minutes.

Fish sticks in cheese and potato dough
Ingredients
Frozen fish fillet- 400-500 gr.
Salt
Black ground pepper

Potatoes - 2 pcs.
Hard cheese - 100 gr.
Butter - 50 gr.
Flour - 150-180 gr.
Salt - 1/2 teaspoon

Raw egg yolk
Sour cream - 1 tbsp. spoon
Sesame seeds

Peel the potatoes, boil, cool slightly, and grind in a blender.
Add finely grated cheese, softened butter, salt - beat everything together until homogeneous mass. The mass tastes like soft processed cheese.
Add flour, knead a soft elastic dough, put it in the refrigerator for an hour.
Cut the half-thawed fish fillet into sticks 7-9 cm long, a little more than a centimeter thick, add salt and pepper, leave for half an hour, then dry the sticks with a paper towel.
Roll out the dough 3 mm thick, cut strips 25-30 cm long, 1.2-1.5 cm wide. Place in the middle of each strip fish stick and fold the dough crosswise. If the strip was too long, cut off the extra pieces - knead these pieces, as well as the edges of the dough and roll out again, etc., when there is nothing left small piece dough, roll it into a very thin rope and roll it out - this is the last strip.
Place the sticks in the dough on a baking sheet greased with vegetable oil, grease with yolk mixed with sour cream, sprinkle with sesame seeds.
Bake in the oven preheated to 200* for 20 minutes.

Potato buns
250 g boiled potatoes
250 g flour
20 g butter
70 ml milk
2 tsp dry yeast
1 yolk
pinch of salt
1 tsp Sahara

Boil the potatoes and crush them well (through a sieve so that there are absolutely no lumps).
Mix all the ingredients, knead the dough and let rise for 30 minutes.
Divide into 8 parts and form into buns. Let them sit for 15 minutes before baking.
Preheat the oven to 190 degrees. Coat the buns with protein (milk, water), sprinkle with sesame seeds ( coarse salt, herbs, peppers) and bake until done (it took me 15 minutes and browned for 5 minutes).

Remove the finished buns to a wire rack and brush with melted butter.

Potato dough bagels
Ingredients for bagels:
Water or milk - 500 ml.
Fresh yeast - 50 gr.
Salt - 2 teaspoons. False
Sugar - 1 tsp. Lie.
Mashed potatoes - 200 gr.
Butter - 100 gr.
Flour - 1 kg.
Sesame

For the filling:
Sprats, tuna or ham, in principle, the filling can be anything.

Recipe for making bagels:

Dissolve the yeast in warm milk along with salt and sugar. Add mashed potatoes, egg and mix. Then add flour and butter in portions and knead the dough. Cover the dough with a napkin and let it rise.
When the dough will work, divide it into 4 parts and roll out circles.
Cut each circle of dough, like a pizza, into 8 pieces (triangles.)
Place the filling on the wide part of the triangle and roll it up into a bagel.
Place the bagels on a greased baking sheet, let rise a little, brush with egg and sprinkle with sesame seeds.
Bake in the oven until done.

Potato dough pies
Ingredients:
400 g boiled potatoes(for a couple)
600 g flour
100 g rendered lard(or oil)
150 ml water
150 ml milk
25 g fresh yeast
Half teaspoon salt
2 tbsp sugar
Filling:
green onions, boiled egg

Peel the boiled potatoes, cut into large pieces and dry it a little in the oven. Mash into puree while still hot.

Mix water and milk (lukewarm), dissolve yeast in part of the liquid. Mix flour and lard (you can use a food processor), adding yeast and gradually pouring in the rest of the liquid. Add salt at the end. Lastly, add the potatoes, stirring thoroughly. The dough should be quite soft (like gnocchi).
Roll into a ball and leave to rise for 35-45 minutes in a warm place, covering the dough with a towel. Roll out the dough into a layer 0.5 cm thick and use a glass or round metal form cut out circles. Place a spoonful of filling in the middle and pinch. Bake at 220* until golden brown.

Potato cake
Mashed potatoes - 1 - 1.5 cups
onion - 1 pc.
green
vegetable oil 0.5 cup
sugar - 1 tbsp. spoon
salt 1/2 teaspoon (or to taste)
dry yeast - 1 sachet
flour
water - 1/3 cup.

Cooking technology:
Boil the potatoes, drain the water, wipe while hot, cool to 30-40 degrees.
Pour yeast, sugar, salt with water and let stand for 10 minutes to dissolve.
Finely chop the onion and fry for a while. oil
Finely chop the greens.
Mix cards. puree, onion, herbs, add yeast, mix well; add flour and knead the dough so that it lags behind your hands, but is not stiff.
Divide the dough into 2 parts, roll it out and place it on a baking sheet (I don’t use a rolling pin; I flatten the dough directly on the baking sheet).
Sprinkle seeds on top and bake for 20 minutes. in the oven.

Potato roll with mushrooms
Potato dough
700g mashed potatoes, 3 level tablespoons of starch.
Filling
250g onions, 250g carrots, 250g mushrooms, salt, spices.
Prepare mashed potatoes. Stir in starch.
Line a baking tray with baking paper.
Place the potato mixture in a rectangle. Place in
oven preheated to t=200~220°C for 15~20 minutes until lightly browned.
Prepare the filling. Finely chop the onion, grate the carrots on a medium grater. Finely chop the mushrooms. Fry on vegetable oil.
oil. Remove the baking sheet and spread the vegetable filling over the potato layer. Carefully roll the layer into a roll, simultaneously peeling off the paper.
Grease the top of the roll with vegetable oil. Place in the oven for 15 minutes.

Potato dough pizza
for test:
potatoes - 6-7 small tubers;

Flour - 1.5 cups; butter - 2-3 tbsp; grated cheese - 2 tbsp; egg - 1 pc.; yeast - 20g; milk - 1/2 cup; ground black pepper, salt - to taste ;for filling: boiled sausage - 50g; ham - 50g; processed cheese - 3 pcs; hard cheese - 50g; grated cheese - 3 tbsp; egg - 2 pcs; milk - 1 cup; ground black pepper, salt - to taste.

Boil the potatoes in their skins, peel them, mash them, mix thoroughly with flour. Make a well in the center, pour in the egg, dissolved butter, sprinkle with grated cheese, salt, pepper, pour in yeast diluted with warm milk. Knead tender dough, cover it with a towel and place in a warm place for 2 hours. Then roll out and place in a frying pan, greased with butter, so as to cover the bottom and sides of the pan. Place finely chopped sausage, ham, curds, cheese, grated cheese in a bowl, pour in eggs and milk, add salt and pepper and beat well. Place the filling on the dough, close it around the edges, put it in hot oven for 40-50 minutes. Serve hot.

Potato roll with cabbage
Compound:
potatoes - 10 pcs., raw eggs - 2 pcs., boiled eggs - 3 pcs., onions - 2 heads, vegetable oil- 1 tbsp. spoon, cabbage - 1 head of sour cream - 2 tbsp. spoons, salt - 1 teaspoon, ground black pepper, dill - 1 bunch

Cooking procedure:

Boil the potatoes in salted water, dry them and rub them hot through a sieve (you can also pass them through a meat grinder or chop them in a food processor). Cool and mix well with raw eggs. For the filling, finely chop the onion and fry in vegetable oil. Shred the cabbage and heat until it is soft and stops crunching (this can be done in the oven, microwave oven or covered in a thick-bottomed saucepan). Boiled eggs finely chop and mix with cabbage and onion. Salt, pepper and sprinkle with chopped dill. Place the potato mixture on cling film and shape it into a 2 cm thick rectangle. Place the filling in the middle of the rectangle. We roll up the roll, while gradually removing the film. Place it on a greased baking sheet, seam side down. Grease the surface of the roll with sour cream, if desired, apply a pattern (for example, draw a lattice with the blunt side of a knife) and bake the roll at 180 °C until golden brown crust. When serving, cut the roll into circles and serve with sour cream.

Potato balls with minced meat
Ingredients
Potato dough:
Potatoes 500 gr
Eggs 1 piece
Flour 80 gr
Filling Ground beef:
Minced beef 350 gr
Onion 90 gr
Sauce for pouring:
Tomato juice 1 glass
Sour cream 1 cup
Vegetable oil 5 g
Butter 50 g
Salt, pepper to taste

Instructions
Peel the potatoes, place in boiling salted water and boil until tender.

When the potatoes are cooked, drain the water in which the potatoes were boiled and mash with a potato masher.

Add egg, salt and flour to the mashed potatoes, stir everything and form a dough.

In another bowl, finely grate the onion into the prepared ground beef. You can add half an egg to the minced meat, then the finished meat filling will be denser, since the egg will compact the minced meat, but you can not add the egg to the filling. Add salt.

Pinch off pieces of 75 grams from the potato mass and, adding a little flour, knead them with your hands into a flat cake about 4 mm thick.

To the middle potato cake put minced meat about 35 g
Make a pie and roll it in your palms to give it a round shape.
Add 5 grams of vegetable oil into a frying pan and spread it to potato balls didn't stick to the bottom. Place all the potato balls in the pan close to each other.

Prepared tomato juice and mix the sour cream for filling in a separate bowl, add a teaspoon of salt. And pour this mixture over the prepared potato balls.
Place on the fire, bring to a boil and simmer for about 5 minutes at closed lid. Then open the lid, pour melted butter on top and place in the oven over medium heat.

Keep in the oven for about 20 minutes, like this. so that not all of the sauce has evaporated, then when serving, you can pour this sauce over the potato balls.

Zeppelins
COMPOUND:
For potato dough:
Potatoes - 1 kg
Sour cream (thick, fatty) - 1 tablespoon
Salt, pepper

For minced meat:
Minced meat - about 200 g
Onion - 1 small onion
Salt, pepper

PREPARATION:
Traditionally, zeppelin potato dough is made from boiled and grated raw potatoes.
Take approximately 1/3 - ¼ of all prepared potatoes and cook until full readiness. It is very advisable to boil the potatoes in their skins so that they turn out drier and not watery. Peel the boiled potatoes and mash them into a puree.

Peel the remaining potatoes and grate them on the finest grater, which is also used for making potato pancakes. As a result, you should get a fairly homogeneous potato mass, reminiscent of porridge. Place the grated potatoes on a sieve lined with two layers of gauze and squeeze thoroughly.

Leave the squeezed juice to sit for 10 - 15 minutes. After this time, carefully drain the liquid, and add the precipitated starch to the squeezed potatoes.
Add here a tablespoon of sour cream, mashed potatoes, salt and pepper and stir until smooth.

In vegetable oil, or even better, in lard, fry the finely diced onion until light golden. Add fried onions to minced meat, add salt and pepper and stir until smooth.

Make a palm-sized cake from the potato dough.

Put it in the middle small piece minced meat. Fill the minced meat, giving the zeppelin the shape of an airship.

If during the modeling process the dough begins to stick to your hands, wet your hands with water. Place the formed zeppelins on a plate moistened with water. It is very advisable not to delay cooking the zeppelins because... they will darken in air. Adding sour cream will offset some of the browning, but if you leave them too long, they will take on an unsightly, dirty color. Boil the zeppelins in salted water for about 20 minutes. There is a rule for boiling zeppelins, which says that first they must float, and then, when they are ready, they will begin to sink again. Cook the zeppelins in a large saucepan. It is very desirable that they float quite freely during the cooking process. If you overload the pan, the zeppelins will rub against each other, which can cause them to start falling apart. Carefully remove the cooked zeppelins with a slotted spoon.

Zeppelins are served with sour cream, onions fried in lard, and cracklings. It's very tasty!

POTATO Dumplings
Ingredients:
potatoes - 800 g, egg - 1 pc., wheat flour - 250 g, onions - 150 g, salt, bacon - 50 g.

Cooking method:
Purified raw potatoes grate on a fine grater. Drain off some of the juice, add flour, egg, salt to the potato mixture and knead the dough. Use a spoon dipped in water to separate small pieces of dough and place them in boiling salted water. Cook for 6-8 minutes, stirring gently. Cut the bacon into cubes and fry, add finely chopped onion and fry until golden brown, stirring all the time. Before serving, drizzle with melted lard and fried onions. Serve the sauerkraut salad separately.

Pork chop in potato dough
We'll need it.
400 gr. pork
6 potatoes
1 medium onion
1 egg
salt to taste
ground black pepper or a mixture of peppers.

Preparation.
We cut the pork into slices across the grain, beat it, add salt and pepper and set it aside.
Now we can prepare the potato dough (if we prepare the dough first and then the meat, the dough will turn black and appearance will be irretrievably damaged).
Peel the onion and grate it on a fine grater, add the egg, mix and set aside. Peel the potatoes, wash them and grate them on a medium grater (side grater on a tetrahedral grater, it looks like carrots only small. Squeeze the grated potatoes and add them to the onion-egg mixture, mix, add salt. Put a frying pan with vegetable oil on the fire. Let it heat up while we We will pack the meat into potato dough.

To do this, take a little dough, make a flat cake, place our chop on it, a little more dough on top, form a potato pie, carefully covering the meat on all sides and immediately place it in a well-heated frying pan. Fry the meat on both sides. We repeat the procedure until the meat and potato dough runs out. Now we place our meat in a mold or frying pan of a suitable size, lightly greased with vegetable oil (in one layer) and place it in an oven preheated to 170 degrees for half an hour.
Serve with fresh vegetable salad.

Potato roll with minced meat and cheese
Ingredients
600 g potatoes
3 glasses of milk
3 eggs
1 tbsp. flour
1 tbsp. spoon of cumin
2 tbsp. spoons of breadcrumbs
seasoning for potatoes
50 g butter
salt, pepper
500 g minced meat (or 500 g mushrooms, or 250 g minced meat and mushrooms each)
1 large onion
150 g processed or hard cheese
1 bunch of greens

Recipe
Boil the potatoes until tender.
Fry a finely chopped onion, add minced meat and (or) mushrooms, fry until tender. Drain the water from the potatoes, add slurry. oil, glass warm milk, crush, beat with a mixer. Add flour, salt, pepper, 3 eggs, beat well again.

Add 2 cups of warm milk and stir. It turns out batter.

Cover the baking tray baking paper, grease with butter, sprinkle with breadcrumbs and seasoning for potatoes. Pour the dough, sprinkle with caraway seeds.

Place in a preheated oven at 180 C for 15 minutes (until golden brown). The dough turns out to be very tender, it’s a little difficult to work with it so as not to tear, you can add flour, then these problems will disappear, but I don’t like filling the dough with flour, I prefer it so fragile and airy.

We cover the work surface with foil, and turn the base over onto it directly with the paper, remove the paper, lay out the minced meat (mushrooms).

Grated cheese and finely chopped herbs.

Carefully, helping with foil, roll up the roll; if the dough cracks somewhere, it can be easily corrected later. Wrap it tightly in foil, like candy, and put it in the oven for another 15 minutes.

Take it out, unwrap it, cut it into portions, not very thin (when cold, you can thinly),

Delicious both hot and cold. The dough turns out to be incomparable, airy, tender, and very interesting in taste. Instead of minced meat you can use fried mushrooms or a mixture of minced meat and mushrooms.

Potato bread
potatoes (boiled) - 230g
salt - 1/2 tsp.
butter - 25g
flour - 50g

Mash the boiled potatoes, add salt, butter, add enough flour to make a soft dough. Bake under the grill (or just in the oven on the deck, or on the stove in a frying pan) for about 5 minutes. golden crust on each side. Serve the bread hot.

Potato donuts
Ingredients:
600g boiled potatoes, 2 eggs, 2 tbsp sour cream, 100g flour, 10g yeast, pepper, frying oil, salt.
Recipe:
Pass the potatoes through a meat grinder, add diluted yeast, salt, pepper, eggs, sour cream and flour, make a dough, form small balls from it and fry in oil.

Serve hot with fresh vegetable salad.

Sausages in a potato coat.
4 sausages
6 medium potatoes
4 tbsp flour
1 egg
salt
spices
vegetable oil for frying

Great idea for breakfast or a quick snack.

Peel the potatoes, rinse, boil in salted water.
Mash the hot potatoes, add the egg, salt, flour and knead the dough so that it does not stick to your hands.
Season and add salt.
Form the potato mixture into flat cakes.
Place a sausage in each flatbread and wrap it in dough.
Fry in a frying pan in vegetable oil.
Place on a paper towel to remove excess oil.

Plum dumplings
potato dough for dumplings:
300 g potatoes
120 g flour
30 g semolina
30 g butter
3 yolks
salt

Boil the potatoes, mash, add melted butter and other ingredients, quickly knead the dough.
The same dough is used for other types of dumplings, maybe with the addition of spices, if for meat filling

Remove the pit from the plums; the original recipe suggested adding refined sugar; I used pieces of marzipan.
Roll out the pieces of dough and wrap the plums in the dough. Boil in salted water for low heat 12-15 minutes.
Fry in oil breadcrumbs, take out the dumplings, roll them in breadcrumbs and sprinkle with powdered sugar.

Potato biscuits
Boil half a kilo of potatoes in their jackets, peel and mash them well. Add a tablespoon of melted butter or margarine, one egg, two tablespoons of flour, a little salt, ground black pepper, and crumbled feta cheese. Mix everything thoroughly.
From the resulting mass, take small ones, about the size of walnut, pieces and, giving them the shape of flat cakes and lightly rolling them in flour, drop a few pieces at a time into boiling salted water. When they float to the surface, remove them with a slotted spoon and, allowing the water to drain, place them on a baking sheet. Sprinkle grated cheese on top, pour in three to four tablespoons of melted butter and place in the oven until golden brown.

Potato cookies "Surprise"
Products:
2-3 potato tubers, 120-150 g cream, 100 g sugar, 1/2 tsp. salt, 1 tsp. cinnamon, 1 tbsp. l. ground walnuts, 3 eggs.

Cooking method:
Wash the potatoes, boil them in their skins, peel them, mash them slightly and pass through a meat grinder. Beat the cream with salt, sugar, cinnamon, then, without ceasing to stir, add eggs one at a time, ground nuts and, at the end of the kneading, potatoes. Place the kneaded dough in a 1.5-2 cm layer in a rectangular pan, greased with oil, and bake at 160 °C for 40-50 minutes. When the cake has cooled, cut it into equal rectangles.

Fast and easy way make pies - cook them using potato dough. Moreover, the most “friends” with him are different fillings, including sweets.

Pies with cabbage, rice, eggs, fruit filling is a classic that is unlikely to ever leave the stage. You can make them from different test, including potato. Eating and guessing the subtle aroma fried potatoes- it's unusual and always very tasty.

After frying, the dough will be thin and soft, and the crust will be evenly fried, but at the same time tender. The undoubted advantage of pies is that the potato dough is unpretentious, it is prepared simply and quickly, without unnecessary fuss and doubts about the result.

Another advantage is the variety of fillings. Contrary to the first impression, the “contents” can be not only salty, but also anything else, even sweet. Potato dough pies will live up to your hopes in any case.

Cooking time: 1 hour 20 minutes including boiling potatoes / Yield: 10 medium pies.

For the meat filling:

chicken liver 300 grams;

onions 1 head;

salt, pepper

For egg filling:

3 eggs;

1/2 cup rice;

big bun green onions;

salt.

For the test:

potatoes 4-5 tubers;

wheat flour 1.5-2 cups;

chicken egg 2 pieces;

salt, allspice;

chicken liver 300 grams;

onion 1 head;

salt, pepper

Preparation:

Wash the potatoes well, cover with water, add salt and boil until tender, right in the skins. It will cook for about 20-25 minutes. Then remove the tubers from the water and let them cool slightly. Peel the potatoes and grate them using a large hole grater.

Break a couple of chicken eggs into the chopped potatoes and add seasonings: a little salt and allspice.

Mix well and start adding flour, thoroughly kneading the mass.

If the dough practically stops sticking to your hands, it means you have added enough flour. Set it aside and start filling, in our case, chicken liver.

Thaw it, add salted water and boil until tender. Then turn the liver through a meat grinder. Peel the onion, finely chop and fry over large quantities sunflower oil. Add it to the liver and mix well.

Filling for “Onion with Egg” pies: boil a few chicken eggs, half a glass of rice. Peel the eggs, combine with rice and add a bunch of green onions, previously chopped into small pieces.

The filling can also be sweet - from fresh strawberries, for example. Boil the berries a little with sugar and you’re done. Important nuance: After putting some berries on the dough, you need to sprinkle them with potato starch.

It's time to make pies:

Dust the table with flour and roll out half the dough into a large, fairly thin flat cake.

Using a wide mug, cut out circles.

Place a little filling in the center of each circle and pinch the edges.

Be careful: you need to pinch the edge very well so that the seam is strong enough. Place the pies seam side down.

Fry the pies in plenty of oil. For convenience, you can use a small saucepan with a thick bottom.

Potato pies are products in which the familiar and beloved filling plays the role of “dough”. This replacement gives simply amazing results. Finished product It turns out tender, aromatic and very tasty. However, the technology for preparing such a dish has its own characteristics and secrets, which are worth talking about in more detail.

Meat pies

Experienced chefs say that potato pies are only a small part of what can be made from the world's most popular vegetable. There are hundreds of options for their preparation, which can be classified according to several criteria:

1. The composition of the “dough” (mashed potatoes, broth, with yeast).
2. Contents of the filling (with mushrooms, meat, fish, vegetables, cheese and mixed).
3. Cooking method (frying, baking).

Those who want to try to master this difficult science can be suggested to try making potato pies with meat.

The following products will be needed as initial components:

For the "test":

1 kilogram of potatoes, 200 grams of flour, 4 raw chicken eggs and salt.

For the filling:

0.3 kilograms of boiled beef, salt, 200 grams of onions, ground black pepper and one boiled egg.

The technology is simple:

1. First, the potatoes need to be boiled and then passed through a meat grinder.
2. Add the remaining ingredients and knead the “dough”.
3. To make the filling, first of all, boiled meat must be ground in a meat grinder.
4. Finely chop the onion and lightly sauté, and crumble the egg as desired.
5. Having combined the components provided for in the recipe, prepare the minced meat for the filling.
6. Roll out the “dough” into a layer, and then divide it into pieces (squares or circles).
7. Place the filling in the center of each piece and carefully close it, bringing the edges together.
8. Fry in a frying pan on both sides in boiling oil.

Before serving, you can pour the pies with heated butter or place a spoonful of sour cream next to them.

With mushroom filling

A good option for a full dinner would be, for example, potato pies with mushrooms. People also call them zrazy. The method of preparing such a dish is very similar to that described earlier. To work you will need the following ingredients:

800 grams of potatoes, 2 raw eggs, 300 grams boiled mushrooms, onion, 10 grams of salt, ½ cup of vegetable oil, 5 branches of green onions and 9 tablespoons of breadcrumbs.

The preparation of such pies includes the following steps:

1. First, the potatoes must be washed and peeled, and then boiled, not forgetting to add a little salt.
2. At this time, you need to fry the mushrooms in oil, adding chopped onion to them.
3. Grind boiled potatoes into puree, add salt, add 1 raw egg and make a “dough” out of it all.
4. Grind the fried mushrooms in a meat grinder, and then add finely chopped green onions to them. The filling is ready.
5. Now you need to form the pie. To do this, you need to take part of the “dough”, roll it into a ball, and then flatten it into a flat cake. Place some filling in the middle and carefully fold the edges. Place the preparations on the table and let them cool.
6. In a separate bowl, beat 1 egg and add a quarter glass of water. Pour crackers into another bowl.
7. Now you can proceed to the last stage. Each piece must first be dipped in the egg mixture, then rolled thoroughly in breadcrumbs, and only then carefully placed in a frying pan with boiling oil and fried on both sides.

Interestingly, such pies will be delicious not only hot, but also cold.

Experienced housewives know that potato dough for pies will be better if flour is added to the main mass. This will allow:

• make the mixture stronger and more elastic;
• After frying, obtain a pleasant golden brown crust on the surface.

The simplest recipe for potato “dough” provides the following ratio of products:

for 7 potatoes 1 raw egg, 30 grams of butter, 120 grams of flour and a little salt (to taste).

It is not difficult to prepare such a semi-finished product:

1. First, the potatoes need to be peeled and then boiled with salt.
2. Drain the broth, and grind the vegetables themselves together with the oil into a puree.
3. As soon as the mixture has cooled, beat in the egg, add flour and mix it all well. To make the work easier, you can use a mixer.

Now you can safely make pies from the finished “dough”. To get the desired result, you need to take into account some subtleties:

• eggs should always be added only to cooled puree;
• Before frying, it is better to roll the workpieces in flour so that the potato mass does not absorb too much oil;
• To maintain integrity, it is better to cut the elastic “dough” with your hands;
• After frying, the pies must first be placed on a napkin to remove excess fat.

Thanks to these rules, products from such dough will turn out not only beautiful, but also very tasty.

Miracle decoction

Some chefs prefer to make pies on potato broth. True, this also has its own characteristics. First you need to collect the following products on your desktop:

potatoes, 280 grams of flour, 150 grams of sunflower oil, 160 grams of sugar and a packet of yeast (dry).

It doesn’t take long to make this “dough”:

1. First, peeled potatoes must be boiled. For this purpose it is better to salt the water a little.
2. Dilute dry yeast in a glass with water and add sugar.
3. Pour flour into a bowl and pour in the broth.
4. After this, you need to add 150 g of sunflower oil and sugar.
5. Add yeast to the cooled mass and knead into a stiff “dough.” This can be done in any way.
6. Gradually add flour (150 g) and knead thoroughly. After this, the dough will become noticeably softer. The prepared mass must be transferred to a pan, wrapped tightly and placed in a warm place.
7. The formation of blanks must begin immediately after the semi-finished product has ripened and cooled.

With this “dough” you can use almost any filling, even sweet ones.

Lazy pies

The recipe for potato pies can be chosen in such a way that the “dough” in them is also the filling. Such products are designed for the laziest or the most busy housewives, who simply do not have extra time to work in the kitchen. To prepare these pies, you first need to collect all the necessary ingredients:

for three medium potatoes 1 egg, 50 grams of sunflower oil, one and a half cups of flour, 5 grams of salt and any spices.

The whole process consists of several mandatory sequential steps:

1. Raw potatoes must be chopped using a meat grinder, food processor or a regular fine grater.
2. Add the remaining ingredients one by one in the following order: egg - butter - salt and spices - flour. After each ingredient, the mass must be thoroughly stirred.
3. Roll out the “dough” into a pancake 1-2 millimeters thick, and then use a special mold or a regular glass to cut out pieces in the form of circles.
4. Pour more vegetable oil into the saucepan and bring it to a boil.
5. In batches of 5-6 pieces, deep-fry the pieces, and then place them on a napkin to remove excess fat.

These pies are usually called “bombs” because they puff up during cooking. Sometimes they are also made even with vegetable filling.

Fermented milk filling

Pies made from mashed potatoes will be more fluffy if you add a little kefir to the “dough”. Thanks to the unique features of this fermented milk product finished product It turns out soft and airy. To prepare such a miracle, you must additionally use:

1 raw egg, 0.5-1 cups of kefir (as you like), flour and a third of a teaspoon of soda.

Everything is done very quickly:

1. Place the mashed potatoes that remain uneaten after dinner into a deep bowl.
2. Add to it all the ingredients specified in the recipe and mix it all well. In this case, there should be enough flour so that the mass becomes thick and reaches for a spoon. If desired, you can also add some onions or green onions.
3. Using a tablespoon dipped in water, place the prepared mixture into a frying pan and fry in vegetable oil on both sides.

Such pies give potatoes a kind of second life. Now any housewife will know that the remains of ordinary puree can become the basis for a very tasty and healthy dish.

Stuffed with cabbage

Potato pies with cabbage are very tasty. To prepare them, you need to collect the following ingredients on the desktop:

For the test:

4 potatoes and 2 eggs.

For the filling:

onion, 300 grams of white cabbage, salt, 2 eggs and 40 grams of butter.

In addition, for breading you will need 60 grams of flour, and for frying - 70 grams of vegetable oil.

The entire preparation procedure can be divided into 4 successive stages:

1. For the “dough”, boiled potatoes in their jackets must first be peeled, then mashed and mixed with raw eggs.
2. For the filling, fry chopped cabbage and onion separately in oil, and then combine together, adding the remaining ingredients.
3. Using your hands, make a round cake out of the potato mixture, put some of the filling on it, and then carefully fold the edges.
4. Bread each piece in flour and fry in boiling oil.

Delicate pies with juicy and aromatic filling good to eat hot with sour cream. If desired, the dish can be sprinkled with chopped herbs.

Alternative option

Potato broth dough for pies can be made without adding eggs. At the same time, its quality will not become worse. To prepare this semi-finished product you will need:

50 grams of sugar, 350 milliliters of still warm potato broth, a small piece of butter, 30 grams of yeast (fresh), 10 grams of salt and flour.

This “dough” can be made quickly and easily. It is prepared literally in one step. You just need to mix all the ingredients and put ready mass for lifting. Everything happens in in a matter of minutes. Thanks to fresh yeast The “dough” is growing right before our eyes. After this, all that remains is to prepare some filling, shape the workpiece, and then fry it in boiling oil until it has a characteristic golden brown crust. This is also done very quickly. And as a filling you can use the same potatoes, the decoction of which has already found its way into the “dough”. You just need to mix it with fried onions and add a little chopped herbs for flavor.

Baking in the oven

It is much easier to bake potato pies in the oven. It doesn’t matter at all what filling will be used in them. As an example, consider one very interesting recipe. We will need a modest set of products.

For the "test":

12 potatoes, 200 grams of flour, a little salt, 1 egg and 1 white.

For the filling:

300 grams of cottage cheese (dry), salt, 30 grams of flour, 1 yolk and a little sugar.

In addition, you will also need to take:

for cutting - 60 grams of flour, for lubricating products - 1 egg, for processing the baking sheet - 40 grams of butter.

In terms of cooking technology, this method is not much different from previous options. To make such pies, the housewife needs:

1. Boil the peeled potatoes. There is no need to salt the water.
2. Drain the broth and cool the potatoes.
3. At this time, you can make the filling by mixing all the ingredients at once.
4. To make the “dough,” you need to grate the potatoes, and then add everything that the recipe calls for and mix well to get a homogeneous thick mass.
5. Sprinkle a cutting board with flour and roll out the “dough” on it.
6. Using a regular glass, cut out blanks in the form of circles.
7. Place a teaspoon of filling in each of them and carefully wrap them, forming an oval semi-finished product.
8. Treat the baking sheet with oil.
9. Distribute the workpieces on it, brushing their surface with egg.

After this, all that remains is to put the pies in the oven and wait until they brown.

How to prepare tender potato dough for pies, pies, dumplings? Step by step recipe with photo. Video recipe.
Recipe contents:

The dough can be different. Most often for baking we use yeast, puff pastry or shortbread. There are also rarer doughs in cooking - cottage cheese and potato. In this review we will look at how to prepare potato dough. It is suitable not only for baking, but also for baking, both sweet and savory pies, rolls, pies, cookies, and pizza bases. Meat, cabbage or mushrooms are suitable fillings for potato dough products. Unsweetened options- apples, plums, apricots, pears, preserves, jams, etc. You can also show your imagination and choose another option that is most suitable for yourself.

It's easy to guess that potato dough is made from potatoes. Not only can participate in its preparation fresh potatoes, but also yesterday’s uneaten side dish from dinner, already prepared mashed potatoes. Wheat flour is mainly used for dough, but rye flour is also suitable. The amount of flour is added by eye, because... gluten different varieties different potatoes. The dough is considered kneaded when it does not stick to your hands or the walls of the bowl. Thanks to unusual technology When cooked, it turns out very airy and melts in your mouth. And after baking, the dough will turn out soft and tender with an evenly fried crust. Well, the undoubted advantage of potato dough is that it is unpretentious, simple and quick to prepare from available products.

• Calorie content per 100 g - 137 kcal.
• Number of servings - 400 g
• Cooking time - 40 minutes

Ingredients:

• Potatoes - 3 pcs.
• Wheat flour- 200 g
• Eggs - 1 pc.
• Sugar - a pinch
• Salt - a pinch

Step-by-step preparation of potato dough, recipe with photo:

Today I have unusual recipe. For the first time I cooked them using potato dough! It turned out very tasty, not quite the usual dough, of course, but I managed it easily. But the pies turned out great. By the way, I liked the way they fried - so evenly, beautiful! You can use any mushrooms you like - I used frozen oyster mushrooms.

First of all, we peel the potatoes and set them to boil, as always for mashed potatoes. Add some salt to the water. While the potatoes are cooking, prepare the mushroom filling.

As I already said, my mushrooms were frozen, so I immediately put them in a frying pan, let all the water boil away, poured in vegetable oil, and fried them a little.

And then I added onions. I fried everything together a little more. The filling is ready, you can leave it.

Our potatoes are boiled, drain the water and mash with a potato masher.

Add the egg and mix quickly. Now the puree must be allowed to cool, otherwise it will take more flour than we would like. Then add flour. By original recipe there were 3 tablespoons, but it seemed to me that this was very little, so I added more, almost 6 tablespoons.

Knead the dough first with a spoon, then with your hands. It will still be a little sticky to our hands, but that's okay, we can handle it anyway!

Take the dough with a tablespoon, immediately place it on a hill with flour, generously roll it on all sides so that it does not stick to your hands. We form a ball, then make a cake out of it. Place the filling in the middle.

And we connect the edges at the top.

We press down the pie, securing the “seam”.

Place the pies in a frying pan in heated vegetable oil. Fry on one side.