step by step recipe with photos
The indescribable smell of oven baked goods with golden, glossy barrels enchants all generations, creating a desirable symphony of home comfort. Unusually shaped pies with juicy minced meat and potatoes will fly apart in no time. Fresh yeast will make the plastic dough fluffy and light, despite the volume.
Chopped meat and potatoes are an ideal pair for preparing the filling: viscous and dense mashed potatoes perfectly retain the spicy meat juice. A group of hexagonal, honeycomb-like miniature pies can be placed on a dish in a single layer before serving.
Meat and potato pies - basic technological principles
Indeed, the pies are very reminiscent of fashionable “fast food”, and even more: they are beyond competition. If only because a longer and more reliable method of heat treatment almost eliminates the possibility of food poisoning. Another feature: the dough for pies, having a higher moisture content than a bun for hot dogs or burgers, when baked, is saturated with the aroma of the filling, acquiring a unique taste; and the filling itself better retains its taste and beneficial properties in a closed pie.
The pies can be taken on a hike or a trip; they can serve as a wonderful lunch during a work break. Our ancestors did something like this, but they were also served with borscht or cabbage soup, instead of bread, or with sour cream or milk, as an independent dish.
Homemade baking will always have its fans, if only because it significantly expands the possibilities for your own culinary imagination. Of course, there are catering establishments where pies are prepared in a special way, like in Mexico or India, like in Hawaii or Japan, or in some other corner of the globe. But, firstly, you need to know where such establishments are located, and secondly, sometimes it will take much more time to cover the distance to them than to cook the pies yourself.
Any type of dough can be used for pies: yeast or unleavened.
Yeast dough is prepared using sponge and straight methods, rich dough (with milk, eggs, sour cream, etc.) or using only water and yeast. The range of types of unleavened (yeast-free) dough is even more diverse:
Puff pastry;
Bulk;
Sand.
These types of dough, in turn, also differ in the content of ingredients.
Further: in addition to meat and potatoes, there is a huge selection of additions to the filling for pies. Cheese, mushrooms, and vegetables are a good addition to meat and potatoes.
The combination of different types of dough and a variety of fillings already makes pies with meat and potatoes a universal and almost unique type of baked goods.
But that’s not all: methods of heat treatment further expand their range - regular frying or deep-frying, baking in the oven add variety.
If we add to the above the variety of shapes, sizes and methods of modeling dough, then the scope for culinary imagination and increasing the level of skill has no limits at all.
Preparation
1. Prepare the dough. Add sugar and dry yeast to warm milk. Stir, cover with a towel and leave to activate in a warm place for 5 minutes.
2. Add salt and sifted flour in parts. Start mixing with a spoon, gradually adding the remaining flour. Mix with a spoon until it forms a thick dough.
3. When it becomes difficult to mix with a spoon, move the dough to a dusted board and continue to mix in the flour until you get a soft dough that does not stick to your hands. Cover the ball with a towel and leave in a warm place for 60 minutes.
4. Prepare the filling. Peel and rinse the potatoes. Cut into pieces and place in a saucepan. Pour boiling water and cook for 20-25 minutes from the moment of boiling until soft.
5. Peel and dice the onion. Fry it until soft for 5-8 minutes in hot oil.
6. Rinse the pork, cut into pieces and pass through a meat grinder. Add the minced meat to the pan with the onions. Stirring with a spatula to avoid lumps, fry for 10 minutes over low heat until the minced meat is cooked.
7. Drain the boiled potatoes. Add fried minced meat with onions. Mash with a masher. Add salt and pepper to taste. Cool the filling.
8. Punch down the dough. Roll out into a layer. Cut out round pieces of the desired diameter.
9. Add a portion of potato filling to the center.
10. Pinch the edges and shape into a round shape. Transfer the pieces to a baking dish lined with parchment paper. Cover with a towel and leave warm for 20-30 minutes.
11. Brush with beaten yolk. Preheat the oven to 180-190 degrees. Bake for 25-35 minutes. When baking, be guided by your oven.
12. Pies with minced meat and potatoes are ready.
Comment Rating:
5.0 /5.
From 1 vote. Please wait...
Pies with potatoes made with yeast. Fried yeast pies with potatoes
It’s very easy to make amazingly delicious fried pies from dry yeast dough. The recipe uses a minimum of ingredients, which makes these pies budget-friendly and economical! I put mashed potatoes mixed with aromatic fried onions and spices in the filling, so the yeast pies turn out to be very aromatic and tasty. Try making potato pies with dry yeast according to my recipe and I have no doubt you will like them!
Ingredients
To prepare fried yeast pies with potatoes you will need:
For yeast dough:
flour - 3 cups;
salt - 1 tsp. (with a slide);
sugar - 2 tsp;
dry yeast - 1 tsp;
vegetable oil - 3 tbsp. l. (in dough) + 1 tbsp. l. (for lubricating hands when kneading) + 150 ml (for frying) (the amount of oil for frying depends on the volume of the frying pan);
warm water - 300 ml.
For filling:
potatoes - 1 kg;
onion - 2 pcs.;
butter - 60 g;
salt - to taste;
spices (freshly ground peppercorns, allspice, coriander, paprika, etc.) - 1.5 tsp. (or to taste);
vegetable oil - 2 tbsp. l.
From the specified amount of ingredients I got 28 pies.
Cooking steps
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.
Add the resulting liquid to the flour and knead the dough. The dough should be soft, tender, not very dense. To prevent the dough from sticking to your hands when kneading, grease your hands with vegetable oil. Leave the dough in a warm place and let it double in volume (this will take approximately 1 hour).
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.
While the potatoes are cooking, make the frying for the filling. To do this, chop the finely peeled onion, fry it in a heated frying pan in vegetable oil, stirring occasionally, until transparent, then brown it a little. Add salt and spices to the fried onions, stir the frying. Remove the finished frying from the heat and add butter, it will melt and make our filling juicy and tasty. When the potatoes are cooked, drain the water and turn into puree using a potato masher. Add our frying mixture to the potato mixture and knead everything together well using a masher. Let the filling cool. Potato filling for pies is ready!
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!
These pies are delicious both hot and cold. They can be served as an independent dish with salad, adjika, chopped lard, etc., or they can be served with tea, coffee or milk. Delicious, aromatic fried yeast pies with potatoes are devoured by all members of our family with great pleasure!
Try my recipe too!
Pies with potatoes in the oven with milk. Pies with potatoes and milk
Option 1: Classic recipe for potato pies with milk
Potato pies, made from dough with dry yeast and milk, take a long time to prepare due to the infusion of the dough. But the baked goods turn out soft, tasty and very appetizing. Add potatoes, onions, butter and spices to the filling.
Ingredients :
- two hundred ml of milk;
- eight hundred grams of wheat flour;
- one tbsp dry yeast;
- one teaspoon of sugar;
- two chicken eggs;
- one hundred and fifty grams of oil drain;
- two tbsp refiner oil;
- ten grams of salt;
- chicken egg for brushing.
For filling:
- five hundred grams of potatoes;
- two hundred grams of onion;
- fifty grams of oil drain;
- three tbsp refiner oil;
- ten grams of salt;
- five grams of crushed black pepper.
Step-by-step recipe for potato pies with milk
Step 1:
Heat but do not boil the milk. Remove from heat and add dry yeast. Dissolve them and add sugar. Let's wait for the reaction to occur - small bubbles will appear on the surface of the dough. This usually takes up to half an hour.
Step 2:
Place soft butter in a bowl, beat in eggs, add salt and beat thoroughly with a mixer.
Step 3:
So, the dough is ready, pour it into the egg mixture along with vegetable oil. Stir until smooth.
Step 4:
Sift the flour and add it into the mixture in a thin stream, using a mixer. At the very end, knead with your hands, forming a bun.
Cover with a towel and send to a warm place to rest for 2-2.5 hours. Do not place in a draft. The surest way is to put it in the bathroom and close the door.
Step 5:
Peel the onions and potatoes. We chop the first one and fry it in a small amount of oil, and boil the potatoes.
When the potatoes are cooked, drain all the liquid, add butter and salt and pepper and mash until pureed. Add the fried onion and stir.
Step 6:
After two hours or a little more, the dough will rise noticeably - you can proceed to the next step.
Place the bun on a work surface. Rub together with your hands and leave for ten minutes.
Step 7:
Take a knife and cut the dough into about twenty-five portions.
Step 8:
We transform each portion into a cute ball, make a flat cake out of it with our hands and fill it with filling.
We seal the edges, press them a little, but don’t press too hard. Make all the pies by placing them on a baking sheet lined with baking paper.
Maintain a distance of at least four centimeters from each other.
Step 9:
Grease the pies with yolk and bake for twenty minutes at 180 C.
Appetizing, neat, cute and tasty pies are taught.
Pies with potatoes on kefir. Pies with potatoes on kefir. Special recipe
It just so happens that I don’t cook pies often.
But I will definitely cook these thin fried pies with potatoes and dill on kefir again, I really liked them.
This is very convenient and practical in case of time shortage
Ingredients:
- 250 ml kefir
- 1 egg
- 1 tsp baking powder (without slide)
- 1 tsp salt (without slide) + 0.5 tsp. salt
- 0.4 tsp ground black pepper
- 2 tbsp. sunflower oil + 50 ml for frying
- 350 g flour
- 350 g mashed potatoes
- fresh dill
Recipe for potato pies with kefir
Mix 250 ml of kefir with one egg, a teaspoon of salt and a teaspoon of baking powder.
Level teaspoons. Also add two tablespoons of sunflower oil to the kefir.
In total we need to add 350 g of flour, but we will add it in parts.
First add half the flour, mix everything with a spoon or fork.
Then add another part of the flour and leave about 50 g of flour unused.
We'll need it a little later.
Knead the dough with hands greased with sunflower oil.
It will turn out very soft and tender. The dough may be slightly sticky to your hands and surface, but that's okay.
The kefir dough for fried pies is ready. Cover it with cling film, which will protect the dough from chapping, and move on to preparing the filling for potato pies.
I have 350 g of mashed potatoes. This is exactly how many potatoes are needed to make fried pies from the resulting amount of dough.
Add salt, pepper and finely chopped dill to the potatoes. Mix the filling thoroughly.
Let's get back to the test. Sprinkle the work surface thoroughly with flour (this is where we will need the remaining 50 g of flour) and roll out about half of the dough (it is more convenient to work with parts rather than all the dough at once).
The thickness of the rolled layer is 5 mm. Using a mug, cut out circles from the rolled out dough.
Visually divide the circles into two parts. Place the filling on one part. I measured out the filling with a dessert spoon (I took the filling with a small heap).
Cover the filled circles with the remaining circles and pinch the edges of the pies tightly.
Thus, we got some circles with filling, which so far bear little resemblance to pies.
Now we form pies from these indistinct circles with filling. This is done literally with one movement of the rolling pin.
Lightly pressing the pie, we go over it with a rolling pin from bottom to top, once is enough.
It turns out to be such a neat oblong-shaped pie.
And don't forget that we still have dough left. We add scraps from the first rolling to it and continue the process.
I got exactly 13 pies. All neat and identical, and without much effort on my part.
Heat about 50 ml of sunflower oil in a frying pan and fry the pies in batches of 3-4 pieces until golden brown on both sides.
Approximate frying time is 2.5-3 minutes on each side.
Serve ready-made thin pies with potatoes and dill on kefir hot with sour cream or any sauces.
