Recipe for puff pastry pies with potatoes. Calorie, chemical composition and nutritional value.

Puff pastry with potatoes is a quick way to become famous. If you take ready-made puff pastry and combine it with potato filling, you can bake amazing delicacies. They would be appropriate as a second course for lunch, with you for work, or as a way to wait for barbecue in nature.

Crispy, weightless dough combined with a juicy, bright filling will find its fans instantly and forever. In 30 minutes you can earn the gratitude of your family and the praise of your guests. From the minimum amount of ingredients, you get the most appetizing food from the category of “I need three more... no, four times.” After all, the first portion is eaten as quickly as all the subsequent ones.

How to make puff pastries with potatoes in the oven

To say: “Very tasty” means to say nothing. This dish will create a sensation in the family or beyond. The technology of execution is extremely clear and simple if you use ready-made puff pastry purchased at the supermarket. When a family professes exclusively the home-made method of preparing food with their own hands, you can spend time and create a puff base with your own hands. The recipe has been tried several times.

We suggest today not to waste time on exploits, but to use the purchased basis.

1. So, the puff base is defrosted. Cut into squares.
2. Cold mashed potatoes mixed with overcooked onions and herbs are placed on each piece.
3. Then they pinch (more about pinching methods below).
4. Prick the pies with a fork, coat them with yolk, cover with your favorite ingredients and bake for 20 minutes (200 degrees). It couldn't be simpler.

How to improve puff pastry potato pies baked in the oven

However, there are techniques that significantly improve the taste of potato puffs. They are simple and even beginner, inexperienced housewives can do them.

Fillings for pies from ready-made puff pastry

There are a great variety of them to suit all tastes and budgets. From vegetable to meat, mushroom, fish or mixed. Unsweetened or sweet fillings are placed inside the puff pastries.

• potatoes, mushrooms fried with onions, dill;
• potatoes, hard cheese, greens;
• mashed potatoes, smoked sausage or minced meat;
• cabbage fried with mushrooms and onions;
• cabbage, carrots, onions, bell peppers;
• minced meat, cabbage with onions.

• cottage cheese with sour cream and sugar;
• apples;
• pears;
• berries;
• jam, preserves, jam;
• boiled condensed milk;
• chocolate;
• cottage cheese with dried fruits.

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What do you sprinkle on savory puff pastries?

Sesame; poppy seeds, coarse salt; paprika; flax-seed; nuts - everything we love and adore is suitable for sprinkling.

What product forms are possible?

Triangles, rectangles, squares, bagels, braids, roses, baskets, bags, vol-au-vents, mugs, etc. It all depends on the hostess’s imagination.

Puff pastries with meat, potatoes and cheese

Puff pastry puffs with meat, potatoes and cheese - a simple puff pastry recipe. If you don’t have time to prepare homemade puff pastry, but you still want to treat your loved ones to something tasty, then semi-finished products for baking are a very useful thing, one might even say, irreplaceable.

Puff pastries with meat, potatoes and cheese

You can improvise and combine the puff pastry filling ingredients according to your taste preferences - pickles, ham, sausages, anything goes!

• Cooking time: 45 minutes
• Number of servings: 8

Puff pastries with chicken and potatoes

What do we take?

Ready-made dough (450 g), raw or boiled/fried/baked chicken (fillet, thighs - 200 g), onions (1 pc.), spices, salt (to taste), herbs (optional), chicken egg yolk ( 2 pcs.), vegetable oil (2 tbsp. l).

How we perform

We defrost the base strictly according to the manufacturer's instructions indicated on the package. At this time we are making the filling. Combine yesterday's puree (or cooked today and chilled) with onion (finely chopped) fried until transparent. Add yesterday's chicken, disassembled into fibers (or fried (boiled) until cooked today), mixed with spices and salt. If desired, add chopped dill. Mix everything.

Roll out the dough to 2 mm in thickness, cut into 5 by 5 squares. Put in the cooled filling and form the products. Place on parchment greased with oil. We pierce each puff pastry pie with chicken and potatoes with a fork two or three times in several places. Coat with beaten yolk, sprinkle with, for example, flax seeds.

Bake pies with potatoes in a hot oven (two hundred degrees) for 15-20 minutes. The ruddy top and bottom will convince you of readiness. Serve slightly cooled with a sauce based on sour cream and garlic, for example.

latest comments

Puff pastry pies filled with potatoes and cheese.

Quick, tasty, very tender and satisfying pies with potatoes and cheese made from puff pastry. Any housewife can prepare them, even those who are taking up baking pies for the first time, because preparing them is as easy as shelling pears. Good luck!

Ingredients for making puff pastry pies in the oven with potatoes and cheese:

Puff pastry without yeast - about 5 kg

Potatoes – 400 g

Cheese – 150 -200 g

Greens - to taste and optional

Salt, pepper - to taste

Sesame - if available (for sprinkling)

Step-by-step recipe for quick and tasty puff pastry pies with potatoes and cheese.

Wash the potatoes, peel them, boil them in a small amount of water with the addition of salt and bay leaf. The potatoes are boiled: remove them and cut them into small cubes. Cool.

Wash the greens, dry on a paper towel, and chop finely.

Grate the cheese (preferably hard, although some people like processed cheese and sausage cheese) on a coarse grater.

The filling is ready.

Let's start rolling out the dough. So: roll out the dough and cut into layers 8*8 or 10*10 - whatever you like. Place the potatoes in the middle, sprinkle with grated cheese and fresh herbs on top. Season with salt and pepper (you can make these pies only with cheese).

Now take the opposite corner of the dough and fold the dough into a triangle. “Crimp” the edges with a fork (just don’t overdo it - the edges should open up during baking, the filling is thick - nothing will leak out). Brush the top with beaten egg and water and sprinkle with sesame seeds (it tastes better and looks better with it).

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kulinardoma.ru

I didn’t grease the baking sheet with anything - the dough itself is greasy. Place on a baking sheet and place in an oven preheated to 200*C until browned (about 20 minutes) - we need the dough to bake, we have the filling ready.

That's it, take it out, let it cool a little and invite everyone to the table to crunch on the delicious pies with potatoes and cheese.

kulinardoma.ru

Bon appetit!

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My favorite puff pastries. At one time, this was my debut with pies.

Recipe Puff pastries with potatoes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Puff Pies with Potatoes.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Puff Pies with Potatoes is 229.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Ingredients for “Puff pastries with potatoes and herbs”:

• Black pepper - to taste
• Salt - to taste
• Greens (chopped: parsley, dill, cilantro) - 4 tbsp. l.
• Chicken egg (raw) - 1 pc.
• Hard cheese (grated) - 100 g
• Green onions (large bunch)
• Potatoes (boiled in their jackets) - 400 g
• Puff pastry – 500 g
• Nutmeg (ground, a little)
• Egg yolk (raw, for greasing) - 1 pc.

Cooking time: 40 minutes

Number of servings: 10

Ingredients:

For 8 pieces:

• 500 g puff pastry or puff pastry;
• 200 g mashed potatoes;
• 1 chicken fillet;
• 1 small onion;
• 1-2 salted or pickled cucumbers;
• 500 g hard cheese;
• 1 tablespoon vegetable oil;
• salt, ground black pepper;
• greenery;
• 1 egg for brushing puff pastries.

Recipe for “Puff pastries with potatoes and herbs”:

Defrost the dough. Peel the potatoes and mash them into a puree.

Wash the green onions and cut into thin rings. Mix potatoes with grated cheese, egg, green onions and chopped herbs. Season the mixture with salt, pepper and nutmeg.

Roll out the dough thinly and cut out squares. Place 1 tbsp in the middle of each. l. filling, fold the squares into triangles and glue the edges.

Place the pies on a greased baking sheet. Brush with beaten egg yolk. Prick in several places with a fork and bake for 20 minutes in a preheated oven at 200 degrees. Bon appetit!

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6817

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

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Culinary recipes and photo recipes

Recipe for puff pastry with potatoes and mushrooms:

Soak dried mushrooms in cold water for several hours, or better yet overnight.

When the mushrooms swell, rinse them thoroughly under running water. Place in a saucepan, add a small amount of clean water and cook for 1 hour. Place the finished mushrooms on a sieve. You can save the resulting mushroom broth and use it in other dishes if you wish.

Pour clean water over the peeled potatoes and boil over medium heat until fully cooked. 5-10 minutes before the potatoes are ready, season them with salt to taste.

Cut the onion into small cubes.

Heat the oil in a frying pan and fry the onion for 7 minutes until soft and lightly golden.

Cut the boiled mushrooms into small pieces and add to the onion. Stirring, fry the mushrooms for another 5-7 minutes. Season the finished mushrooms to taste with salt and pepper.

Mash the boiled potatoes into a smooth puree. Save the water in which the potatoes were boiled and add it little by little as you mash the potatoes so that the mashed potatoes do not turn out dry.

Add fried mushrooms to the puree, stir and leave to cool until warm. While the puree is cooling, stir occasionally so that it does not turn into one lump.

To the cooled puree with mushrooms, add finely chopped herbs and grated hard cheese. Stir.

Roll out the puff pastry into a rectangle 4mm thick.

Take a round cutter for dough with a diameter of 12 cm. If there is no such cutout, take any dish of suitable diameter that can be outlined, for example, a regular plate. Cut out 6 circles from the dough. The scraps can also be collected and re-rolled; puff pastries made from this dough will be a little denser, but will be just as tasty.

Place the filling on the cut out circle. For convenience, the filling can be immediately distributed over all pieces of dough, so each puff will have an equal amount of filling.

Bring the edges of the dough together to form a puffy pie.

Turn the resulting pie over with the seam down and with your hands gently knead it into an oblong cake about 1 cm thick. For convenience, you can help yourself with a rolling pin, just roll it out carefully.

Using the tip of a knife, make parallel cuts on the surface of the puffs.

Place the products on a baking sheet at a short distance from each other.

Bake the potato and mushroom puffs in an oven preheated to 190 C for about 20 minutes or until the surface is covered with a rich golden crust.

Let the puff pastries cool slightly and serve with fresh vegetables.

Puff pastry boats with potatoes and meat

For puff pastries with meat and potatoes you will need:

• pork pulp – 400 g;
• onion;
• ground pepper to taste;
• potatoes - 4-5 medium tubers;
• hard cheese – 100 g;
• oil for frying – 100 ml;
• pickled cucumbers – 2 pcs. (optional);
• puff pastry – 500 g;
• egg.

• Cut the meat into small cubes.
• Finely chop the onion.
• Place the meat in hot oil, pre-heated in a frying pan, quickly fry it until brown, add salt and pepper to taste, add onion and simmer covered for 10 minutes. Then open the lid and fry the meat for about 4-5 minutes.
• While the meat is frying, pour the remaining oil into a second frying pan, cut the potatoes into small pieces, salt to taste, place in the frying pan and fry with stirring for 12-15 minutes. Then they combine it with meat.
• The dough is laid out on the table. Using a rolling pin, roll it out slightly.
• Cut the layer into rectangles. The length should be about 10-11 cm and the width 6-7 cm.
• Potatoes and meat are placed in the middle; if desired, 1-2 slices of pickled cucumber are added.
• The long sides are rolled towards the middle by 1-2 turns. These will be the sides of the boat.
• The corners of the short sides are connected to each other. The middle remains open.
• Transfer the boats to a baking sheet. Grated cheese is poured into the middle, and the dough is brushed with a beaten egg using a pastry brush.
• In a hot oven preheated to 180 degrees, bake the boats until they are beautifully golden brown.