Potato filling for pies recipe. Filling for potato pies - Pies with potatoes in the oven - “fast food” in Russian. Recipes for dough and fillings for the most delicious potato pies in the oven

Pies according to grandma's recipe - made with potato broth, stuffed with potatoes. Thin and airy dough that retains its taste even on the second day, as it is prepared without eggs. A large amount of filling and a simple set of ingredients. The pies are baked in the oven, but can be fried if desired. Try it, it's easy and affordable! The recipe is suitable for Lent.

flour, dry yeast, sugar, salt, broth, vegetable oil, potatoes, onions, vegetable oil, broth, salt, ground black pepper, yolk, soda, tea

Please your loved ones with fragrant, rosy, crispy pies with potatoes and fried onions.

wheat flour, yeast, sugar, salt, water, kefir, milk, yogurt, vegetable oil, potatoes, onions, dill, butter, vegetable oil, milk...

broth, yeast, sugar, wheat flour, salt, sunflower oil, mashed potatoes, onions, herbs, black pepper

Making classic pies from yeast dough

Fillings for such products should be prepared very carefully. After all, it depends on whether your pies will be tasty and satisfying. To begin with, we want to tell you how to prepare classic products baked in the oven. For the test we will need:

high fat country milk – about 500 ml;
deodorized vegetable oil – about 60 ml;
fast-acting active yeast - a small spoon without a slide;
high-grade wheat flour – from 700 g;
fine granulated sugar - a large spoon without a slide;
fine table or sea salt – use to taste;
medium chicken egg – 1 pc.

Kneading the yeast base

As mentioned above, the filling for potato pies can be prepared using different ingredients. However, only yeast dough should be used for such products. After all, only thanks to such a base will your baked goods turn out very fluffy, soft and tasty.

So, to knead yeast dough, you need to dissolve fine granulated sugar in warm milk. Next, add instant yeast to the ingredients and leave it completely alone without drafts for ¼ hour. During this time, the product should completely dissolve and swell. After this, you need to add fine salt, add a beaten egg, and also pour in deodorized oil. Having received a fragrant mixture of heterogeneous consistency, add high-grade flour to it and mix the soft dough thoroughly.

In order for the yeast base to rise, become airy and fluffy, it is recommended to cover it with a thick towel or lid and place it in a warm place. The base should be kept in this way for about 1.4 hours. During this time, the dough must be beaten several times with your hands so that it does not go beyond the pan.

Potato filling with mushrooms

Mushrooms and potatoes in the filling of pies are simply a win-win, one might even say an ideal combination. Nourishing velvety potatoes and fragrant mushrooms... Well, what else do you need for complete happiness?

Ingredients: potatoes – 400-500 g; fresh champignons or other mushrooms - 400 g or 50 g of dried porcini mushrooms; 2 onions; vegetable oil – 3 tbsp. l.; butter – 20 g; salt and pepper - to taste.

In principle, the preparation of this filling for pies is not much different from the previous one. But the presence of fragrant golden mushrooms makes it completely different from the others. If you are lucky and you are going to fry or bake pies with wild mushrooms, then you need to boil them first. Wash them thoroughly. Better yet, soak it. So that stuck leaves-needles, specks and grains of sand can be easily removed and remain at the bottom of the bowl. Then wash it again. Fill with cold water and set to cook. After boiling, drain the water. Replace it with a new one. Now boil until done. Cut and fry in a mixture of 1 tbsp. l. vegetable (the remaining 2 tablespoons will be needed for frying the onions) and 20 g of butter.

If you didn’t make it to the forest, but instead went to the supermarket to buy champignons, then these mushrooms need to be handled differently. Just wash them well. Or peel off the thin skin with a small knife. Cut and fry. You can use a mixture of butter and vegetable oils. It’s possible - just plant-based.

In the case of dried mushrooms, they must first be soaked for at least 3 hours. The soaking process will remove most of the debris and sand. But all the same, the mushrooms will need to be thoroughly washed later. Then cut the soaked “bast shoes” and boil them. Dry the boiled mushrooms with a paper towel and fry.

Cooking mashed potatoes

After preparing the above products, you should begin preparing the filling. Potatoes for pies should be well cooked. To do this, you need to immerse it in salted boiling water. Next, the vegetables need to be cooked for about half an hour. You can check their readiness by sticking a knife into one of the tubers. If the potatoes fall into pieces, it means they need to be removed from the stove. After this, you should drain all the broth from the pan, holding the lid ajar. When the tubers are left without water, add a chicken egg to them, add chopped pepper, chopped green onions, and pour in milk and butter. In this composition, the products should be mashed until you get a tasty and airy puree without lumps.

Making puree

In order for you to get a very tasty potato filling, mashed potatoes should be made with the addition of various ingredients. So, after boiling, you need to drain all the water from the tubers, and then break the chicken eggs and mash all the products using a masher. During this process, boiled milk, chopped allspice and melted cooking fat must be added to the potatoes.

Mash the above ingredients until you get a homogeneous puree without lumps. At this point, the classic potato filling is considered fully cooked. If you wish, then, in addition to the above components, you need to add chopped onions to it. They will give the pies a special taste and aroma.

Product formation

Everyone loves pies stuffed with potatoes. However, not everyone knows how to form them correctly. To do this, the yeast dough must be divided into small balls, and then rolled into even circles with a diameter of up to 8 centimeters. Next, you need to place a large spoonful of mashed potatoes in the middle of each product. To finish, pinch the edges of the circle and then place it on a greased baking sheet, seam side down, and leave for half an hour. All other products must be made in the same way.

Cooking pies with potatoes and minced meat

Classic recipes for pies, the photos of which you could see above, call for the use of only mashed potatoes (sometimes with the addition of green onions). However, such products can also be made using other ingredients that are ideally combined with the presented vegetable. For example, pies with potatoes and minced meat are very tasty. To prepare them, you should also use yeast dough and lump-free puree. We described in detail how to make the base and filling above. In this regard, we will only tell you how to prepare minced meat, which you need to add to soft and airy potatoes.

So, to make the presented products, we will need:

pork without bones and lard - about 350 g;
veal without fat and bones – about 350 g;
large sweet onion - 2 heads;
deodorized vegetable oil – about 40 ml;
fine salt and crushed allspice – use as desired.

Option 6. Filling for pies with potatoes and minced meat

Another very simple and nutritious version of potato filling for pies. Excellent for both fried and oven-baked products. It can also be used to make open and closed pies.

Ingredients:

potatoes – 455 g;
320 g each of pork and beef;
2 onions;
garlic – 6 cloves;
85 ml water;
black pepper, salt – 55 g each;
seasoning for meat – 75 g.

How to cook

Step 1:

Pork and beef are cleared of films, washed, and ground in a meat grinder.

Step 2:

The peeled onions and garlic cloves are rinsed and also chopped in a meat grinder.

Step 3:

Combine the meat with onions and garlic, add salt, pepper, seasoning, pour in water and stir well. Fry a little.

Step 4: Make mashed potatoes from potatoes.

Step 5: Combine the puree with the fried minced meat. Form pies.

To add even more flavor, you can add some Provençal herbs to the minced meat.

Preparation of minced meat

Many culinary publications contain recipes for pies with photos of their step-by-step preparation. However, most often it describes the classic version of this dish. We want to tell you how you can make such products even more tasty and satisfying.

First you need to rinse the meat pieces, and then cut them and grind them using a meat grinder. This device also requires converting sweet onions into pulp. After this, both ingredients should be mixed, pepper and salt.

Roasting minced meat

Prepared minced meat should be fried in vegetable oil. It must be thoroughly heated, and then lay out the meat product and wait until the moisture has completely evaporated. Cook this filling until it turns slightly golden.

At the end, add the hot fried minced meat to the mashed potatoes and mix them thoroughly. You must use the finished filling exactly as described in the first recipe (see the section on shaping and baking).

We make aromatic and delicious pies with mushrooms and potatoes

How to cook delicious fried pies? The fillings for such products may be different. We described the classic version and the recipe with minced meat above. However, many housewives prefer to make homemade pies with mushrooms. For this we need:

champignons (only fresh ones should be taken) – about 600 g;
large white onion – 2 heads;
deodorized vegetable oil – about 40 ml;
fine salt and crushed allspice – use as desired.

Option 5. Filling for pies with potatoes and fresh champignons

Pies with potato and mushroom filling will be festive.
Coarsely chopped champignons fried with onions in oil will make it nutritious, aromatic, and the products, in turn, will come out very appetizing. Great not only for pies, but also for dumplings and pies. Ingredients :

7 potatoes;
6 fresh champignons;
3 onions;
65 ml refined oil;
40 g homemade butter;
black pepper, salt - 2 pinches each.

Step by step recipe

Step 1:

Mushrooms are freed from contamination and cut into large pieces.

Step 2:

The onions are peeled and chopped into crumbs.

Step 3:

Sauté mushrooms and onions in a frying pan in oil for 10 minutes, stirring frequently.

Step 4:

The peeled potatoes are boiled in salted water, the broth is drained, crushed with a masher to a puree-like consistency, the average thickness of the puree is adjusted so that it is not too long and not too liquid. If it is too thick, dilute it with a decoction.

Step 5:

Spread the sautéed mushroom mixture into the puree, add some salt and pepper, stir well and form the product.

The pies will be even more aromatic and tasty if you add some wild mushrooms, such as boletus, boletus or others, to the filling rather than champignons.

Preparing the Components

Above we described in detail how to prepare delicious and airy potatoes for pies. The filling, which calls for the use of mushrooms, also recommends using puree. But to prepare fried homemade products, you should process the champignons separately. They should be washed, cut off all unnecessary parts, and then chopped into small cubes. White onions must be processed in a similar way.

Preparing fried pies

After thoroughly frying the mushrooms, add them to the mashed potatoes and fry thoroughly. Having achieved an even distribution of the champignons, the filling must be used for its intended purpose.

Having formed the yeast products as described at the very beginning of the article, you should start frying them. To do this, you need to pour about 200 ml of deodorized oil into the frying pan and heat it thoroughly. Having laid out semi-finished products in the amount of 5-6 pieces, they need to be fried on both sides, and then removed on a plate and placed on a new batch of products.

Heat treatment

Having prepared the aromatic mixed minced meat, you need to start heat treating it. To do this, place it in a saucepan, add a little water and simmer under the lid for about ¼ hour. After all the moisture has evaporated from the dishes, you need to add deodorized vegetable oil to the meat product and mix everything thoroughly. The ingredients must be fried in this form until golden and crumbly. At the end, the saucepan should be removed from the stove and kept aside until the minced meat has cooled completely.

After half an hour, the fried meat product must be added to the mashed potatoes and mixed thoroughly with a large spoon. After this, the finished filling with minced meat can be safely used for its intended purpose. It can be used to make large pies baked in the oven, or small pies fried in oil.