Fried pies with potatoes. Fried yeast pies with potatoes

Calories: Not specified
Cooking time: Not indicated

For the test:
- yeast (dry) - 1 tbsp. l. or yeast (pressed) - 25 g,
- water (warm) - 100 ml,
- water (boiling water) - 100 ml,
- kitchen salt - 0.5 tsp,
- premium wheat flour - 320-350 g.
- granulated sugar - 1 tbsp. l.
- oil (vegetable, olive) - 1.5 tbsp. l. (+ oil for frying).
For filling:
- potato tubers - 500 g,
- onion - 1-2 pcs.,
- vegetable oil for sautéing onions.

Recipe with photos step by step:

Pour warm water into the bowl, add yeast, table salt and granulated sugar, stir and leave the dough for 15 minutes to rise.

Pour flour (3-4 tbsp) into another bowl, add oil and boiling water. Mix thoroughly and quickly with a spoon.

Then we introduce the dough into the dough. And gradually add the remaining flour.

Then knead the dough, cover the bowl with the dough with a towel and put it in a warm place (for about 1 hour).

While the dough is rising, prepare the filling. Boil the peeled potatoes in salted water. Drain the water and prepare puree from it.
We clean the onion and then chop it into rings. Saute it in a frying pan with vegetable oil until it becomes transparent.
Add the onion to the mashed potatoes and cool it.

During this time, the dough should rise well.

Roll it out on a board and cut out circles with a glass.

Place the filling in the middle of each and pinch the dough to make a beautiful pie.

We leave the formed pies to rise (for 15 minutes), and then proceed to the last stage.




Fry the products in a hot frying pan with oil.




Fry on both sides for 5-6 minutes under a closed lid.




Place the hot pies in a bowl, cover with a towel and cool. And for those who love sweet pastries, we have a recipe. if you haven't baked yet

Fried pies with potatoes

I had no desire to tinker with yeast baked goods and fire up the oven. And I wanted some pies. I decided to quickly make pies with potatoes fried in a frying pan; the recipe with photos turned out to be voluminous, but everything in it is clear. Preparing is much faster and easier than it seems at first glance. There is no need to make a classic dough, and after kneading the yeast dough rests for only 15-20 minutes. Although you can bake right away, I still let it rest after kneading. The pies are amazing: thin crispy crust and lots and lots of delicious filling.

I made fried pies with potatoes from lean yeast dough using water. There are no eggs or milk in it. The filling is also lean: mashed potatoes with fried onions.

Ingredients

To make fried potato pies you will need:

• wheat flour - 300 g + 60-80 g for adding;
• water – 1 glass (250 ml);
• fresh yeast – 25 g;
• granulated sugar – 1 tbsp. l;
• sunflower oil – 2 tbsp. l;
• table salt – 1 tsp.

• peeled potatoes – 800 g;
• onion – 3 medium heads;
• sunflower oil – 4 tbsp. l. + for frying approximately 0.5 cups.
• salt and black pepper - to taste.

How to cook fried pies with potatoes in a frying pan. Recipe

The whole process consists of three stages. First I make the dough (more precisely, I activate the yeast), while it wakes up, I prepare the filling. It will cool for about 20 minutes - this time is enough to knead the dough and let it rise a little. Mix fresh compressed yeast, sugar and salt. I grind it with a spoon into a thin paste.

I pour a glass of warm water, the temperature is slightly warmer than room temperature.

I stir. What’s good about this method is that by kneading the yeast into a paste, you get rid of the need to catch lumps, the mixture immediately becomes homogeneous.

Sift 300 grams of flour into a larger bowl. I make a depression or funnel in the center.

I pour the diluted yeast into the hole. No need to stir! If they overflow a little, it’s not a big deal, but you don’t need to mix the liquid with flour yet.

I lightly sprinkle the liquid with flour, pouring from the sides. Again, I don’t mix it, but just sprinkle it in a thin layer. I cover and put in a warm place. I leave it like this for 20 minutes. Just this time will be enough for the yeast to activate, and I will start preparing the filling.

I cut the peeled potatoes into small pieces and put them in boiling water. I add some salt, throw in about a teaspoon of salt. Cook until done.

I put a frying pan on the adjacent burner and pour in oil. I warm it up and at the same time finely chop the onion for frying. I pour the onion cubes into the hot oil. Fry over low heat, stirring.

We like the potato filling for pies to be cooked with well-fried onions; I fry them until golden brown. You can only soften it or brown it more than I did.

The potatoes are cooked. I pour the water into a bowl - you may need it if the filling turns out to be very cool. I mash the hot tubers with a masher. I don’t add oil, there is enough of it in the onion frying.

If the crushed potatoes are dense, as if lumpy, add a little water and stir until smooth but thick.

I mix the puree with fried onions and season with black pepper to taste. You can add fresh herbs or throw in a few pinches of dried dill. Now the potatoes need to be cooled a little until warm.

The dough is ripe. Bubbles and cracks have appeared on the surface, a sour smell is felt - everything indicates that the yeast is high-quality, strong and it’s time to knead the dough.

Using a spoon, mix the dough with flour until you get a viscous, loose mass. It may seem dry, but there is no need to add water - the dough still needs to be kneaded by hand and when kneading it will become a completely different consistency.

To make kneading easier, I add a couple of tablespoons of refined sunflower oil.

I start kneading with my hands in a bowl. The dough is sticky and wet at first.

When it forms a more or less homogeneous bun, put it on a board, sprinkle with flour (add a little at a time) and knead by hand. The dough for fried pies will be softer than for oven ones, but not sticky.

In about ten minutes it will become smooth and very tender. If you press, it does not spring back, but seems to flatten. You can’t fill it with flour, add literally a tablespoon at a time (it takes me 3-4 tablespoons).

I put it back into the bowl and put it in the oven with the heat off (temperature +40 degrees) or closer to the radiator. In the heat, in 15 minutes the bun will grow three to five times and become very, very soft.

Well, the potatoes have cooled down, the dough has risen. As you can see, the recipe for fried potato pies is simple and doesn’t take much time. All that remains is to mold them and fry them. I lubricate my hands and table with oil. I divide the bun into equal pieces weighing 50 grams. This time there were 12 blanks.

I flatten a few pieces into flat cakes about 1 cm thick. I cover the rest so that a crust does not form on top. Place a tablespoon of filling in the middle. The dough is very elastic and stretches well, so leave very little empty space around the edges.

I lift the edges of the tortillas and bring them together over the filling. I pinch the seam from the edges to the middle - this way the potatoes don’t come out and the scallop turns out even. I turn up the seam. Make sure that the tuck is tight and there are no open areas left.

I turn the workpieces seam side down and press them down with my palm. If you leave them high, then when frying the pies will still rise and you will have to pour a lot of oil so that there is a golden crust on all sides.

Pour oil into the frying pan, a layer of about 2.5-3 cm. Heat well over medium heat. I lay out the pies; I have three pieces in a small frying pan. Fry on one side for about three minutes, until golden brown on the bottom.

I carefully pry it with two forks. I turn it over and brown the other side for about two minutes. I take out the pies with a slotted spoon and transfer them to a plate lined with a paper napkin.

To make the crust softer, I cover the pies with a large bowl or pile them on a plate.

It’s better to try the pies while they’re hot, but not straight from the pan (you might get burned!), let them cool a little.

After sitting for about ten minutes, the fried potato pies become soft, but remain crispy. The crust is thin, with bubbles, and inside there is a delicious filling. They cook perfectly. A very successful recipe for fried pies, completely inexpensive in terms of ingredients and easy to prepare. It will be a real lifesaver during Lent, and it will also come in handy on ordinary days. Bon appetit and happy baking everyone! Your Plyushkin.

And here is another version of fried pies with potatoes in video format:

Step-by-step recipes for making pies with potatoes, fried in a frying pan: traditional with yeast dough, quick with kefir, with dough with water and dry yeast, with onions and dill, with dough with sour milk

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

17 gr.

Carbohydrates

284 kcal.

Option 1: Classic recipe for potato pies fried in a frying pan

Fried pies can be prepared using a variety of doughs: yeast, without yeast, kefir, water. Even with lean dough you get very tasty and satisfying fried pies. First we'll look at a traditional recipe filled with potatoes and fried onions in a soft and airy dough. We will spend most of the time preparing and proofing the dough, the recipe for which is known to the older generation and has been tested by time. So let's get started.

Ingredients:

• two hundred ml of milk;
• chicken egg;
• teaspoon dry yeast;
• teaspoon sugar;
• three hundred grams of flour;
• one hundred ml and four tablespoons of vegetable oil;
• a pinch of salt.

For filling:

• two hundred grams of mashed potatoes or four fresh tubers;
• onion head;
• table l grows oils;
• two pinches of salt;
• Grind two pinches of black pepper.

Step-by-step recipe for pies with potatoes fried in a frying pan

First of all, you need to do the test. While it is rising, we will make the filling.

So, heat the milk to forty degrees. Pour it into a bowl, immediately add dry yeast, salt and add sugar. Stir a little and leave the container for seven minutes. You need to wait for the yeast to react. How to find out? Small bubbles or even foam should appear on the surface of the mass.

Let's move on to the next step.

Note: If the reaction does not start, you need to repeat everything again with another milk. Better yet, use other yeast.

Drive a chicken egg and four tablespoons of refined oil into a bowl with the dough. Beat with a whisk or spatula.

Sift the flour directly into the bowl in small portions, stirring constantly. At first the dough is quite sticky, but soft.

Then it will begin to peel away from the sides of the bowl. As soon as you notice this, transfer to another large bowl greased with vegetable oil.

Cover with a damp kitchen towel and leave in a warm place for an hour. It is important that there are no drafts.

If you didn't prepare mashed potatoes in advance, it doesn't matter. Boil four large tubers until tender and mash them into a puree. Salt it a little.

Finely chop the onion and fry in vegetable oil until soft. Pour into puree.

You can add salt, pepper and mix.

The filling should cool down.

During proofing, the dough should double in volume. We cut it into twenty portions, which we form into balls approximately the size of a chicken egg.

Grease the working surface with vegetable oil. Flatten each ball into a flat cake. The approximate diameter is twelve centimeters. The edges of the cake should be thinner than the center.

Place a tablespoon of filling into each portion of dough. Pinch the edges tightly and form into a pie.

Place all portions on an oiled work surface.

In a saucepan or deep frying pan, heat the oil, which should cover the bottom by one and a half centimeters.

Place the pies in the pan, seam side down. Fry the dough on each side until golden brown.

Crispy on the outside, soft and tender on the inside - perfect potato pies in front of you.

Option 2: Quick recipe for potato pies fried in a frying pan

According to this recipe, fried pies will cook faster, but they will turn out just as soft and tasty as those made with yeast dough. We make mashed potatoes in advance or dilute dry potatoes with milk - this way we will save time.

Ingredients:

• five hundred ml of kefir;
• five grams of soda;
• chicken egg;
• a pinch of salt;
• one tbsp sugar;
• three hundred grams of mashed potatoes.

How to quickly cook potato pies fried in a frying pan

Pour the kefir at room temperature into a bowl for kneading the dough. Sprinkle soda and stir.

We put out the soda, beat in the egg, add sugar and salt. Stir.

Add flour in small portions and knead the dough. The process will go faster if you use kitchen appliances.

In the end, it will allow you to form an elastic ball out of it. Cut it into equal portions.

We form cakes into which the filling is placed. The edges are tightly connected and pinched. Leave the molded pies for a quarter of an hour.

Heat the vegetable oil, fry first seam side down until golden brown, and then turn over to the other side.

First place the finished pies on paper towels to drain the oil, and then into a large plate or basket.

Option 3: Potato pies, fried in a frying pan, made from water and dry yeast dough

If you have a dough mixer or food processor, then kneading the dough will not be difficult. While they arrive, prepare the filling. The main secret of this option is the method of preparing the dough. You don’t always have milk or kefir on hand, so why not make it with water.

Ingredients:

• one hundred ml of warm water;
• one hundred ml of boiling water;
• one tablespoon of dry yeast or 25 grams of pressed yeast;
• half a teaspoon of salt;
• three hundred and fifty grams of wheat flour;
• one tbsp sugar;
• one and a half tablespoons of oil.

For filling:

• five hundred grams of potatoes;
• two onions;
• two tablespoons of vegetable oil.

Step by step recipe

First, pour warm water into the container, immediately add yeast, add salt and sugar. Stir and leave for a quarter of an hour. The dough should rise.

Pour four tablespoons of sifted flour into another container, pour in vegetable oil and boiling water. Now it is important to quickly, without delay, stir everything thoroughly.

Now pour the dough into this container and stir again. So, you can add flour in small portions while kneading the dough.

It turns out to be a dense, elastic bun, which we cover with a towel and place in a warm place without drafts for an hour.

For the filling, peel the potatoes and boil them. Drain the water, mash into a puree and add salt.

Cut the onion into half rings, fry until transparent and add to the puree along with the butter.

Add salt, pepper and stir again.

The filling should cool at room temperature.

We transfer the risen dough ball onto a floured work surface and cut it in half, then again into two parts, and so on until we get portions for the pies.

Make a cake out of each with your hands, put the filling and seal it, giving it the shape of a pie.

Leave the molded pies for fifteen minutes.

Heat the oil in a frying pan, fry the pies with potatoes and onions until golden brown on all sides.

Nourishing, tasty, appetizing pies are ready.

Option 4: Pies with potatoes, fried in a frying pan, with onions and dill

This option differs in that we will make the dough using pressed yeast and butter. And in addition to potatoes and onions, we will add fresh aromatic dill to the filling.

Ingredients:

• three hundred ml of water;
• ten grams of yeast presses;
• forty grams of oil drain;
• two tablespoons of vegetable oil;
• teaspoon salt;
• one tbsp sugar;
• five hundred grams of flour.

For filling:

• five hundred grams of potatoes;
• large onion heads;
• ten grams of oil drain;
• a bunch of dill;
• half a teaspoon of salt;
• half a teaspoon chopped black pepper.

How to cook

The water needs to be warm, but not hot, otherwise the yeast will die. Add them together with sugar, salt, butter and vegetable oil.

Stir everything and forget about the dough for a quarter of an hour.

Add flour little by little in small portions, constantly kneading the dough. First, you can take revenge with a spoon or spatula. When it gets tough, continue working the dough with your hands.

Knead until soft and elastic. The mass should not stick to your hands. Cover with a towel and leave for an hour.

Boil the potatoes until tender, fry the chopped onion. Drain the water from the potatoes, but not all of them - leave a little. Add chopped dill, butter and onion to it.

Stir everything until smooth and puree-like.

Transfer the dough to a work surface. Let's break it down into portions. We form each one into a flat cake, put the filling and seal it into a pie.

Pour oil into a frying pan, heat it up and place the pies with the molded edge down first. Fry until nicely browned and turn over with a spatula.

This recipe should yield approximately sixteen servings.

Option 5: Pies with potatoes, fried in a frying pan, made from dough with sour milk

The recipe for the dough is that it is prepared with sour milk. You can use kefir or even yogurt. And we’ll put a little red pepper in the filling, giving it a spicy note.

Ingredients:

• two hundred and fifty grams of wheat flour;
• one hundred eighty ml of sour milk;
• two-thirds teaspoon salt;
• two thirds tbsp sugar;
• one table l of sour cream;
• two tablespoons of growing oil;
• two thirds of a teaspoon of soda.

For filling:

• five hundred grams of potatoes;
• two onions;
• two tablespoons of vegetable oil;
• teaspoon of allspice mixture;
• teaspoon salt;
• a third of a teaspoon of dried hot red pepper.

Step by step recipe

Boil the potatoes until tender, drain almost all the broth, and leave a little. Mash into puree with a masher.

Fry the chopped onion and transfer it to the potatoes. Sprinkle black pepper with all your heart, add salt and red hot pepper - stir everything.

First, mix soda with sifted flour in one container, and in another - warm sour milk, sour cream, sugar, salt and vegetable oil.

Now combine everything in one large bowl and knead the dough. For convenience, grease your hands with vegetable oil and knead.

The finished dough does not stick and is quite elastic. Leave it for half an hour.

Divide the dough into equal portions, make balls, then press them into flat cakes. Fill each one with potato filling and form a pie.

Fry the pies with potatoes in well-heated vegetable oil. Fry the molded edge down first to seal it, and then the other side.

During frying, the pies will rise slightly and acquire a beautiful ruddy color.

While the dough is rising, you need to make the filling. Wash the potatoes, peel and boil until tender in salted water.

Cut the peeled onion into cubes and fry in vegetable oil, stirring occasionally.

Fry the onion over low heat for about 7-10 minutes until the onion becomes soft and golden.

The dough has doubled in volume, you can start working with it.

When the potatoes are cooked, drain the water. Add fried onions to the potatoes and crush the potatoes into mashed potatoes, add salt and ground black pepper to taste, mix the resulting filling well. Knead the dough and divide into equal small pieces. I got 38 pieces. Roll each piece into a flat cake and add a tablespoon of filling.

Pinch the edges and form into pies. Leave them for 5-10 minutes until they rise and you can start frying.

Heat a frying pan with vegetable oil and place the pies with potatoes and onions. When frying, the oil should cover the pie exactly halfway.

Delicious, rosy fried pies with potatoes and onions are ready. Place them on a paper towel to remove excess fat.

These pies are especially delicious when eaten hot.

Bon appetit!

To prepare the dough, pour the sifted flour into a bowl. Pour warm water into a separate container, add sugar, salt, dry yeast and mix well, pour vegetable oil into the resulting liquid, mix.

While the yeast dough is rising, prepare the potato filling for the pies. Peel the potatoes and put them in boiling water, after boiling, add salt to taste, reduce the heat and cook until tender.

The risen yeast dough will be light and will begin to bubble and “squeak” when you work with it.

Punch down the dough and divide into pieces the size of a small chicken egg. I divided it into 28 parts.

Knead the dough pieces with your hands, turning them into flat cakes. Place 1 heaped tablespoon of potato filling in the center of the flatbreads.

We pinch the dough and form pies, lightly pressing them with your hand.

Fry the pies in a preheated frying pan over medium heat in a large amount of vegetable oil on both sides (about 3-4 minutes on each side).

Place the fried yeast pies with potato filling on a plate and serve!

Try my recipe too!