Yeast pies with potatoes, fried in a frying pan - yeast dough recipe

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Prepared by: Arina Volskaya

12/12/2017 Cooking time: 1 hour 30 minutes

A very convenient, quick and easy process of preparing the dough, a simple and satisfying filling... if you cook pies according to this recipe at least once, you will definitely write it down in your cookbook.

Yeast pies with potatoes. Fried yeast pies with potatoes.

Ingredients: For the dough:

• - 11 g dry yeast.
• - 2 tbsp. l. Sahara.
• - 1 tsp. salt.
• -3-4 tbsp. l. vegetable oil.
• - 0.5 liters of water.
• For filling:
• - 0.5 kg of potatoes.
• - 2 large onions.
• - Salt pepper.

Preparation: Dissolve yeast, sugar and salt in warm boiled water, add vegetable oil and flour, knead a not very stiff dough. Place in a warm place to rise for 20-30 minutes.

Boil the potatoes, fry the onion. Add onion and spices to the puree.

Divide the dough into small pieces, knead it with your hand and put the filling on it. Pinch and flatten slightly. Do this with the entire dough.

Fry over medium heat in vegetable oil on both sides until golden brown.

Eat right away while they're crispy! Especially delicious with cold milk! Bon appetit!

Filling

How to make dough for pies with potatoes is now clear. It's time to prepare the filling.

Wash and peel the potatoes thoroughly. Cut each potato in half and place in a saucepan. Fill with cold water, add salt and boil until fully cooked.

While the potato filling is cooking, let's start frying the onions. Pour lean, unflavored oil into the pan. We heat the dishes. We free the onion from the husk. Finely chop. Fry until very golden brown.

We make potato masher with onions and spices. The filling is ready. It can be used with other types of dough, which we will discuss later in the article. Now let’s cool the finished potato filling.

Pies with potatoes with milk. Pies with potatoes fried in a frying pan

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

Step 1:

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.

Step 2:

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

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

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.

Step 7:

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.

Step 8:

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.

Step 9:

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.

Potato pies with kefir

Another simple and delicious variation on the familiar and beloved homemade baked goods. Let's remember or learn how to cook fried potato pies with kefir. List of components for preparing the dough:

• Full-fat kefir or yogurt - two glasses.
• Half a kilogram of premium flour. You may need to add or slightly reduce its amount - be prepared for this.
• Lenten oil, without flavoring - 3-5 tablespoons.
• Eggs - 2 pieces.
• Soda - one teaspoon.
• Salt - a teaspoon.

The filling is mashed potatoes prepared according to our recipe (see above).

Fried pies with potatoes, just like at the market.

I love these potato pies! Look what they are! Appetizing, ruddy, and huge - one can barely fit in the palm of your hand! These are whole ships. Aircraft carriers! Pies with potatoes are sold at the market, it’s very cool in cold weather to buy such a hot, fresh pie and warm up. But, I’ll tell you, it’s even better to fry them at home – a whole dish for the whole family! The recipe for yeast pies with potatoes is very simple and economical, you get a lot, and they are super filling: just eat one and you’re good to go! That's why we love them. And not only for this... I’ll also tell you a secret. If you make a pie with potatoes correctly, that is, roll it out thinly so that the dough does not tear, then after biting it... you can inflate it! Very interesting. The kids are delighted, and so am I. Dough: - 25 g fresh yeast; - 1 tablespoon of sugar; — 1.5 (one and a half) glasses of warm water (this is approximately 300 ml); - 4-4.5 (four and a half) glasses of flour; - a pinch of salt; - 1 tablespoon of vegetable oil. Filling for pies with potatoes: - yesterday's mashed potatoes or 4-5 potatoes (cook, drain, mash); - 1 onion; - vegetable oil; - salt pepper.

Knead the yeast dough. Grind the yeast with sugar with a spoon, dilute it with 1 glass of warm water, sift 1 glass of flour, add salt, mix, the dough is not thick. Cover the bowl with a clean towel and place in a warm place. Meanwhile, fry finely chopped onion in vegetable oil until it becomes appetizing and golden, add it to the potatoes, add salt and pepper, mix, and the filling is ready. And in the summer, it’s great to replace fried onions with a bunch of dill. What a delicious aroma of fresh dill, super!!! You will like the summer version of pies even more than the winter version.

Now pour the remaining half a glass of warm water into the dough, gradually, in 2-3 additions, sift through the rest of the flour, stirring and looking at the consistency of the dough. At the end of kneading, add a spoonful of vegetable oil. The dough turns out soft, but it doesn’t stick too much to your hands. Let's put it in the heat for another 10 minutes.

Hooray! It's time to make pies! And this activity is very exciting, especially when we make these pies with potatoes! Punch down the dough and divide it into pieces the size of, well, a small apple. Form each piece into a tortilla with your hands, place it on a floured table, and place a generous spoonful of filling in the center of each tortilla.

We pinch the pies together like dumplings, and then turn them over, seam side down, and lightly flatten them with your hand. And this is where the fun begins!

We take a rocking chair and roll out our pies so that they become large and thin! Be careful not to tear the dough. Wow, it works!

Meanwhile, the oil has already warmed up in the frying pan. You don’t need to pour a lot, we won’t be deep-frying after all - but more than for fried potatoes. By the way, what’s good about homemade potato pies “like at the market” is that you use fresh sunflower oil, and not the harmful one that has already been fried and overcooked ten times. Place the pies in a frying pan in hot oil - I had room for 2 of them - and fry over high heat. Be careful, the pies fry very quickly, because they are thin. A minute or two, and it’s time to turn it over to the other side with a spatula.

Now the pies are fried on the second side, remove them with a spatula onto a plate, or even onto a dish! Let it cool a little - and invite your family to eat delicious pies with potatoes!

Do you see them puffing up? So, we did everything perfectly!

Now the pies are fried on the second side, remove them with a spatula onto a plate, or even onto a dish! Let it cool a little - and invite your family to eat delicious pies with potatoes!

How to cook

Step-by-step recipe for pies with potatoes in the oven:

1. Remove the dough from the freezer. It’s better to do it this way: place the briquette with frozen dough in the refrigerator overnight. Here the dough will defrost perfectly.
2. We open the package. Unroll the sheet of dough on a flat cutting surface.
3. Lightly roll it with a rolling pin. No need to be too zealous.
4. We cut the layer into even squares with sides of 10-12 centimeters.
5. Place the required amount of potato filling in the center of each piece.
6. We pinch the edges so that we get triangular or quadrangular pies. Here you don’t have to bother at all and give future baked goods the desired and optimal shape for you, as well as the size.
7. Lightly grease the baking sheet with vegetable oil or line it with baking paper.
8. We place the blanks on a sheet. Do not forget that the pies rise and increase in volume during baking; leave room for them so that they do not stick together. One centimeter around each product is enough.
9. Preheat the oven. We need a temperature of 180 degrees.
10. Beat the eggs in a bowl. Brush the surface of each pie piece with the egg mixture.
11. We send the formed semi-finished products into a hot oven. Baking time - 15-20 minutes. Focus on the appearance of the pies - they should become very golden and beautiful.

The finished pies with potato filling must be very carefully removed from the sheet and placed on a flat dish.

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.

From puff pastry

Any pastry made from puff pastry immediately acquires a refined appearance and taste. Even seemingly ordinary pies with ordinary fillings can amaze the imagination. Bake potato pies from puff pastry. They can be served to guests for tea or taken with you to work. There is no shame in showing off and eating such delicious pastries.

This is perhaps one of the simplest potato baking options. The whole point is that it’s more convenient to buy puff pastry in the store. What we need to implement the recipe:

• Puff pastry - half a kilo. Follow the weight indicated on the product packaging. You can take yeast and non-yeast dough. In any case, the baked goods will turn out excellent.
• Mashed potatoes - 300-400 grams of finished filling.
• Greens are optional. Finely chop it and mix it with the potato filling.
• Raw eggs - 2 pieces.

Yeast dough pies. The best yeast dough for pies.

Hi all. Today we’ll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough is universal, i.e. it is suitable for both sweet baked goods (pies with jam, marmalade, fruit pies, cheesecakes) and non-sweet baked goods (pies with cabbage, potatoes, meat). This dough does not go stale for a long time, it is soft, fluffy and you can even bake pizza with it.

Any yeast is also suitable, you can use both dry and fresh. Any yeast must be stored in the refrigerator, then it will be effective for a very long time.

Be sure to try making yeast dough, even though you haven’t succeeded in making it before, you will definitely succeed. Because pies and pies are always a lifesaver.

To prepare the dough we will need:

• 0.5 liters of warm liquid
• dry yeast 1 sachet per 1 kg of flour or 25-30 g fresh
• 2 tbsp. l sugar
• salt 1 tsp. with a slide
• flour 850-1000 gr
• vegetable oil 50-100 ml

How to make the most delicious yeast dough

Take a large bowl and pour two glasses of any liquid into it, i.e. milk, sour milk, yogurt, kefir, fermented baked milk, you can even sour milk. If there is nothing dairy, then we just do it with warm water. You can also have a mixture of all of the above. The liquid must be warm, but under no circumstances hot.

Place the yeast in warm water and stir until it is completely or almost completely dissolved. Then add two tablespoons of sugar and 1 teaspoon of salt and stir. If there are small lumps of yeast left, it’s okay.

Next we will add flour. The simplest, cheapest flour will do. We sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading first with a spoon. It is difficult to say the exact amount of flour; it also depends on the flour itself. Then you'll figure it out. Add a couple more glasses of flour and continue kneading.

We never add eggs. If you need dough for buns, then there are eggs and sour cream.

Never add too much flour at once; it's never too late to add it. If the dough turns out to be too thick, then making it more liquid will be problematic.

At this stage, you can already add a quarter cup of oil. And look, there may still be torment. Don't be afraid to add oil, it won't be felt in the dough. We continue to knead with our hands. The oiled dough does not stick either to your hands or to the walls of the dishes, and kneading it is a pleasure. At this point, the dough becomes elastic and springy, which means that the dough begins to rise and the yeast begins to work. This dough does not need to be made as dense and hard as for dumplings, for example. It should be pleasant to the touch, like elastic young female breasts))).

If the dough sticks to your hands, you can add a spoon or two of flour. But the dough still shouldn't be too thick.

Well, the dough is ready. Leave it in a bowl, cover with a lid or something. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will rise in about 1-2 hours, during which time prepare the filling for the pies.

Try, learn and you will definitely succeed.

Yeast pies in a frying pan with potatoes. Recipe with potato filling without yeast

The dough in this recipe is made with whey. This is a fairly simple option. Perfect for those who make cottage cheese at home.

Required Products:

• 500 ml of serum;
• 750-800 g flour;
• 1 tsp salt;
• 1 tsp soda;
• 2 tsp Sahara;
• 2 tbsp. rast. oils

For filling:

• cottage cheese;
• puree;
• a pinch of salt;
• fresh greens.

Preparation:

Pour the warm whey into a small bowl. Add salt, soda, sugar and vegetable oil to it. Mix.

Gradually add sifted flour. Don't forget to stir the dough after adding each portion of flour.

The consistency of the dough should not be too thick and steep.

Then cover it with a towel and let it rest.

At this time you can prepare the filling. Mix cottage cheese, mashed potatoes and chopped herbs (dill and parsley) in one bowl. As you can see, take cottage cheese and potatoes in equal parts.

Mix thoroughly and add salt to taste. The filling is ready!

During this time, the dough increased in volume and came up. You can start making pies.

Grease the table with sunflower oil and knead the dough on it. Let's also grease our hands with oil to prevent them from sticking.

Next, we form the pies as in the first recipe.

Fry in oil in a frying pan until golden brown.

We got 18 pies.

Bon appetit!