Good afternoon. Do you love fried pies? If, after reading these words, you imagined how you bite off a pie and felt how the most delicate crust crunches, then the answer is “yes”!

I really love fried pies. Especially if they are with potato filling. This unique combination of taste reminds of a carefree childhood, vacations in the countryside with grandparents. Seriously, you close your eyes, take a bite, and for a moment you become a little boy without all these adult worries.

Today I want to offer you some interesting ways to fry pies with potatoes. In past articles, we have already covered cooking methods for frying, and now it is time to apply this knowledge in order to prepare airy and crunchy servings of pleasure.

Consider different options for preparing dough and variations of potato filling so that you can fry pies, regardless of what ingredients are available and how much free time you have.

Pies with potatoes and onions from yeast dough in milk

Let's start with the most delicious, in my opinion, although not the fastest recipe. Making yeast dough takes time and patience, but it all pays off with a great result.

Ingredients:

• Flour - 580-600 g
• Dry yeast - 10 g
• Egg - 1 pc.
• Sour cream (20%) - 100 g
• Milk - 250 ml
• Salt - 0.5 tsp
• Sugar - 2 tsp
• Vegetable oil - 50 ml
• Potato - 1 kg
• Onion - 2 pcs
• Salt, pepper - to taste

Yeast is active only in heat. Therefore, it is necessary to first remove all the ingredients from the refrigerator so that they warm up to room temperature.

Cooking:

1. First of all, we activate the yeast by mixing it with one tablespoon of sugar without a slide and 4 tablespoons of warm milk. Mix the ingredients in a bowl, not in a glass, as the yeast will begin to bubble and form a "yeast cap" that can overflow from the glass.

Stir the contents of the bowl until smooth, cover with cling film and leave for 10 minutes.

If after 10 minutes a lush foam does not form on the surface, then the yeast is not of high quality and needs to be replaced. This is an important point on which the success of the whole event depends.

2. In a deep bowl, combine the remaining sugar, salt, sour cream, egg and vegetable oil. Mix everything together, pour in the milk, yeast that came up and mix thoroughly again.

3. Now we begin to add and knead the sifted flour in portions. When the flour is collected in one lump, we transfer it to a table dusted with flour and knead the dough. It should be soft and not sticky. This will take about 10 minutes.

4. Lubricate the resulting dough with vegetable oil, put it in a deep bowl, cover with cling film and put it in a warm place for 1 hour.

During this time, it will rise and increase in volume by 2-3 times.

5. While the dough is rising, prepare the filling. To do this, boil the potatoes in salted water, and cut the onion into small cubes and fry in a pan with vegetable oil until golden.

Mash potatoes and mix with onions. Add salt and pepper if desired.

For a softer consistency, you need to add a couple of tablespoons of vegetable oil to the potatoes, and preferably 50 g of butter

6. Punch down the risen dough, gently roll it into a tube and cut it into pieces the size of an egg.

7. Then we knead each piece with our hands into a cake, put the potato filling in the middle and connect the edges, sticking them together. It is not recommended to roll out the yeast dough with a rolling pin so as not to lose airiness. We make pies in this way and put them on a board sprinkled with flour.

You need to put them not tightly so that they do not touch each other, because when all the pies are molded, they need to be covered with cling film and allowed to stand for another 10 minutes. And during this time they will increase a little more

8. In a deep frying pan, heat a large amount of vegetable oil (the pies should literally float in it), set the heat to medium and lay out the pies. Fry them on both sides until golden brown (literally 2 minutes per side).

The fire should be medium, because with a strong dough it will not have time to fry, and with a small one it will absorb too much oil.

Ready. From the indicated amount of ingredients, you will get 20 wonderful medium-sized pies.

Recipe without yeast on potato broth

And here is just a chic recipe for dough on potato broth. As you understand, such a dough is ideal for pies with potatoes, because the broth is already there. The dough, thanks to starch, turns out to be a little viscous and it is a pleasure to eat such pies.

Ingredients:

• 700 ml warm potato broth
• 1 egg
• 60 ml sunflower oil
• 1 tbsp sugar
• 1 tsp salt
• 25 g baking powder
• 950 g flour (+- 50 g) 200 ml
• frying oil

• 1.2 kg peeled potatoes
• 20 g butter
• 2 tbsp vegetable oil
• 1 onion (200g)
• Salt, pepper, dried dill or fresh

Cooking:

1. We start cooking by boiling potatoes to get potato broth. Cook it as usual in salted water until tender. Pour the required amount of broth into a bowl and leave 1 potato in it. Thoroughly knead the potato in the broth with a fork or interrupt with a blender until a homogeneous mixture is obtained.

2. Pour the broth into a deep bowl, add salt and sugar, egg, vegetable oil to it and mix. Then gradually add and stir in the sifted flour. Put the baking powder with the first portion of flour. Knead the resulting dough for 10-15 minutes until a smooth, non-sticky dough is obtained.

3. Put the dough in a bowl and leave to rest for 10-15 minutes while preparing the filling. It is prepared in the same way as in the previous recipe: mash the potatoes, add butter and mix it with finely chopped fried onions. Salt. pepper and add herbs.

4. We roll the rested dough into a roll on a table greased with vegetable oil, and divide it into small pieces the size of a chicken egg, from which we will sculpt pies. We take one piece, roll it out with a rolling pin to a thickness of 4-5 mm and spread the filling in the middle.

5. We connect the edges of the cake and pinch. The resulting pie is lightly slapped so that it becomes flat.

6. We make all the pies in the same way and fry them over medium heat in a preheated pan with vegetable oil.

Since the dough is thin, and the filling is already ready, it is enough to fry them literally for 1 minute on each side.

Ready. Bon Appetit!

Video on how to fry pies with potatoes and liver

Before we go any further, I suggest you watch a video on how to make water pies from my collection of short and informative videos. The dough is prepared according to the principle “the refrigerator is empty, but this is not a problem” and it turns out lush and crispy. Do not forget only that the yeast dough after kneading must be left to rise for 1 hour.

Recipe for a quick custard dough for pies with mushrooms

And again, the cooking option on a yeast-free dough. One of the fastest recipes in this collection.

Ingredients:

• 250 ml water
• Salt - 1/2 tsp
• 50 - 60 ml vegetable oil
• 2.5 - 3 cups flour (glass - 250 ml)
• 2 eggs

• 800 g - 1 kg of potatoes
• 200 g mushrooms
• 3 onions
• Salt, pepper - to taste

Cooking:

1. Pour 250 ml of water into the pan, add salt and vegetable oil. Place the saucepan over medium heat and bring to a boil. When the water boils, add a glass of milled flour and mix vigorously.

It turns out a mass that looks like mashed potatoes, which must be removed from the heat and wait until it cools to room temperature.

2. Break the eggs into the custard dough, mix, and then begin to add and mix in the remaining flour. When the dough becomes thick, put it on a table sprinkled with flour and continue to knead it on the table until it stops sticking and becomes smooth and elastic.

After that, you need to cover it with a towel and let it rest for 10-15 minutes while the filling is being prepared.

3. For the filling, fry the finely chopped onion until tender, then add fresh mushrooms to it (the easiest way is champignons), salt and pepper and fry together for another 10 minutes. stirring occasionally.

4. Mix the mushroom fry with pre-cooked and mashed potatoes. We try the filling and, if necessary, add salt.

5. Divide the rested dough into pieces and roll it into cakes according to the size of future pies. Choose the size as you wish.

6. Put the filling in the center of the cake, form pies, connecting and pinching the edges, then send them to a preheated pan with vegetable oil and fry over medium heat on both sides until golden brown.

Ready. Bon Appetit!

How to cook stuffing with potatoes and cabbage

And one more recipe for today from dough cooked on kefir. The peculiarity of this recipe is that we will not make lush dough. It will be thin with a gorgeous golden crust.

Ingredients:

• Kefir (2.5%) - 200 ml
• Flour - 300 g
• Soda, salt and sugar - 1 tsp each
• Potato - 500 g
• Cabbage - 300 g
• Carrots - 1 pc (medium)
• Salt, pepper - to taste

Cooking:

1. Pour kefir into a deep bowl, add soda to it, mix and leave for 5 minutes. We are waiting for air bubbles to appear on the surface.

After that, add sugar and salt to kefir, mix and begin to add and mix flour.

2. When all the flour has entered, knead a smooth, non-sticky dough. This will take 10-15 minutes. Then cover the bowl with flour with a dry towel and leave it to rest for 30 minutes.

3. Cooking the filling. We clean the potatoes and boil them in salted water until tender and mash them into a puree.

4. Pass the carrots through a coarse grater and fry over medium heat until soft. Finely chop the cabbage and add to the pan with the carrots. Add salt and pepper, fry for another 5 minutes, until the cabbage softens, and then reduce the heat to a minimum, close the lid and leave the frying to simmer for 10 minutes.

5. Mix the finished puree and cabbage together. We add if necessary.

6. Punch down the rested dough, roll it into a sausage and divide it into pieces the size of a chicken egg. We take 1 piece, roll it with a rolling pin to a thickness of 4-5 mm and spread the filling on 1 half of the resulting cake.

7. Then we cover the filling with the second half and pinch the edges. Fry the resulting pies in a pan with heated vegetable oil on both sides until golden brown. We set the fire to a minimum.

Ready. Bon Appetit.

These are the recipes I have chosen for you today. I think you noticed that all test options are different, like the filling. And you can safely take the dough from one recipe, and the filling from another. As they say, from a change in the places of the terms, the sum does not change. You will still get delicious pies with aromatic filling.

And that's all for today, thank you for your attention.

Pies are the best option for a quick snack, they are tasty, nutritious and quickly satisfy hunger. You can prepare this dish in various ways, based on yeast, yeast-free or puff pastry. And to make fried pies with potatoes in a pan even tastier, you can add to the main ingredient of the filling: onions, herbs, mushrooms, meat or offal.

Potato patties are perfect for a quick snack.

Pies in a pan can be prepared in different ways, but in the classic version they are made from the following ingredients:

• 0.25 l of milk;
• 2 eggs;
• 350 g flour;
• 5 g salt;
• 10 g of granulated sugar;
• 30 g baking powder;
• 50-70 ml of refined cooking oil;
• 6-7 large potato tubers;
• bulb;
• spices.

Baking should be done in this order:

1. Pour baking powder into warm milk, add salt, sugar and mix.
2. When bubbles appear on the surface of the dough, add eggs, refined fat and mix until smooth.
3. Introduce flour into the liquid composition in small portions. The amount indicated in the list of ingredients is approximate, this component should be as much as the dough will “take”.
4. Knead the uncooked base for the pies and leave to come up, covering it with a towel.
5. While the dough is coming, boil the potatoes, mash them with a mortar in mashed potatoes, add the onion fried in butter, sprinkle with salt and spices.
6. When the base is suitable, re-knead it, cut it into small pieces, form round cakes from them and fashion pies.
7. Lay the blanks in a frying pan with hot fat, seam down and fry on both sides.

Advice. After the pastries are ready, they should be placed in one row on a dish covered with paper so that excess fat is absorbed and the pies are not too oily.

Quick pies stuffed with cabbage and potatoes in a frying pan

If there is no time to wait for the dough to come up, you can cook pies with cabbage and potatoes on a yeast-free basis.

This will require the following products:

• 0.35 l of water;
• one egg;
• 5 g of salt and sugar;
• 10 g of soda;
• 0.35-0.4 kg of flour;
• 50 ml vegetable fat;
• 200 g potatoes;
• 200 g cabbage;
• onion;
• dill greens.

To cook quick pies with potatoes and cabbage in a pan, you need to act like this:

1. First make the filling. Boil the potatoes in salted water and puree, and fry the cabbage and onions in a pan. After that, the components must be mixed and allowed to cool, and then chopped dill is added to them.
2. While the filler is freezing, you need to do the dough. Beat the egg with a whisk, add salt, sugar, soda and pour the mixture with water.
3. Gradually add flour to the base until the dough stops sticking to your hands.
4. Cut the base, mold the pies and fry them in vegetable fat.

To make the filling of yeast-free pies more saturated, you can add grated carrots and finely chopped bell peppers to it.

Yeast dough potato pies in a pan

You can cook potato pies in a pan using pressed yeast for dough.

The pies will be airy and light.

During the cooking process you will need:

• 2 eggs;
• 400 ml of milk;
• 45 g of pressed yeast;
• 10 g of sugar;
• 5 g salt;
• 50 g margarine;
• 0.4-0.55 g flour;
• medium sized potatoes;
• onion.

To prepare the dish, you must follow the following procedure:

1. Using a knife, cut the pressed yeast into small pieces and dissolve in half the milk.
2. Grind the egg yolk with sugar and salt, add the melted margarine and dilute with the remaining milk.
3. Combine the resulting mixture with the dough, add flour, knead the uncooked dough and leave in a warm place for 60-90 minutes. The base will be ready when it increases at least one and a half times.
4. While the dough is coming, boil the potatoes, crush with a mortar, add salt and fried onions, then cool.
5. Knead the approached base, cut into pieces, fashion pies and fry over medium heat.

Important! In order for the yeast dough to come up, it should be placed in a container with a tight-fitting lid, wrapped in a towel and placed away from drafts.

Puff pastry pies with potatoes and liver

As a basis for pies, you can take puff pastry, and make the filling from potatoes and liver.

This will require:

• egg;
• a pack of margarine;
• 5 g of salt and soda;
• 10 ml of vinegar;
• 250 ml of water;
• 700 g flour;
• 3-4 potatoes;
• 450 g of liver;
• onion;
• spices.

To prepare such a dish, you need to do the following:

1. Beat the egg with a whisk, add water, salt and soda slaked with vinegar to it, then mix thoroughly.
2. Grate margarine and mix with flour, then add the resulting liquid to the dry ingredients.
3. Knead a cool dough, form a lump out of it and send it to the refrigerator.
4. Boil the liver and potatoes, twist the offal in a meat grinder, and crush the fruits with a mortar, then mix the ingredients and add fried onions, salt and spices to them.
5. Roll out the puff pastry into a thin layer, cut out squares, fill them with stuffing and form triangular pies. Fry them in vegetable fat.

On a note. There is another way to prepare this dish. The formed "triangles" are smeared with egg yolk, sprinkled with sesame seeds and baked in the oven.

Fluffy cottage cheese pies cooked in a frying pan

To prepare tender and fluffy pies with potatoes, it is better to use cottage cheese with a fat content of at least 9% as the basis for the dough.

The dough with the addition of cottage cheese is quite nutritious.

For cooking you will need:

• 2 eggs;
• a pack of cottage cheese;
• 5 g of soda;
• 300 g flour;
• 5-6 potato tubers;
• a bunch of greens;
• seasonings.

To prepare lush pies from cottage cheese dough, you need to do this:

1. Skip the cottage cheese through a meat grinder, add eggs and soda, mix until smooth.
2. Gradually adding flour, knead the airy dough, and then leave it to approach, covering with a towel.
3. Boil potatoes in salted water, puree, cool, and then add chopped herbs and mix thoroughly.
4. Cut the curd dough, form small pies and fry over low heat.

Attention! As a filling for pies from curd dough, you can use only "non-fluid" components, for example, potatoes or meat, otherwise the blanks will fall apart, and the resulting juice will burn during frying.

"Lazy" pies from batter with mushrooms and potatoes

Not every housewife can afford to spend a lot of time at the stove, and someone does not know how to handle the dough. In this case, the best option would be to cook "lazy" pies with mushrooms and potatoes on a liquid basis.

For cooking you will need:

• 300 ml of sour milk or kefir;
• 2 eggs;
• 200 g flour;
• salt and soda (a pinch);
• 3-4 large potatoes;
• 250 g mushrooms of any kind.

You need to cook "lazy" pies with potatoes and mushrooms in the following sequence:

1. Fry chopped mushrooms in a pan, sprinkle with salt and spices, and then put in a colander to drain excess liquid.
2. Peel the potato tubers and grate them on a coarse grater.
3. Beat eggs, pour in sour milk or kefir, add salt, soda, grated potatoes and cooled mushrooms, and then mix until smooth.
4. Pour enough flour into the mass so that it resembles dough for pancakes, and mix thoroughly.
5. Spoon portions into a frying pan with heated fat and fry over medium heat.

If you follow this recipe, you can cook very quickly, and the resulting pies will not yield to the taste of those made in the traditional way.

Patties with potatoes and meat, fried in a pan

Saying "potato pies", many people mean that this component will be present in the filling. But there is a cooking option when root vegetables are added to the dough, and the filler is made from meat.

Potatoes are added to the dough itself, and the filling is made from meat.

During the cooking process you will need:

• 2 eggs;
• 5 potatoes;
• a small piece of butter;
• 200 g flour;
• 300 g of meat;
• onion;
• salt and spices.

The dish must be prepared in the following order:

1. Boil potatoes, salt, put butter, puree and cool.
2. Scroll boiled meat in a meat grinder, sprinkle with seasonings and season with fried onions.
3. Add eggs and flour to potatoes, knead a stiff dough.
4. Cut the base, fill with stuffing and fry in a heated pan.

If desired, you can put greens in potato dough or filling, and serve pies with sour cream or mayonnaise.

Based on the above cooking methods, you can make your own adjustments to them and create many of your own baking recipes.

Hello! I am a longtime fan of your site, I found a lot of good recipes here for myself. When I began to look for recipes for potato pies, I decided to see what you have on this topic. And I found how to fry pies with potatoes. I really liked the simplicity of the recipe. And the dough is very easy and fast to make, and the filling. And most importantly - all products are always at hand. Next time I will try to cook potato pies in the oven according to your recipe. I hope the dough doesn't fail me again.

Thanks for your recipe. For half an hour I learned in practice how to cook pies with potatoes in a pan. This is one of my first experiences with dough, but it came out delicious, juicy, fried and crispy. I will be making these pies in the future.

Oh what a great dough! I've been meaning to master it for a long time. Thanks for the recipe! But I didn’t fry, but baked one pie with potatoes and one with cabbage in the oven at 200 degrees. Who doubts how the dough will behave when baking, do not hesitate, bake boldly! I don’t like fried, potato pies in a pan are too greasy for me. I thought I knew everything about how to cook potato pies, but no! Now only with your test!

Hooray! Thank you! Right now I'm eating my first homemade potato pie in my life! Insanely delicious!

I never thought that cooking potato pies could be so easy. I'm afraid to mess with yeast dough, it's too long and dreary. I always thought that you need to make mashed potatoes for the filling. And then I look at Grandma Emma's how to make pies with potatoes, and everything is very simple. I made the dough in 15 minutes, and I was not in a hurry yet. I mashed the potatoes with a tolokushkoy too quickly. I fried only in vegetable oil, I didn’t have ghee. But I don't think it had much of an effect on the taste. Thanks for the recipe, quick and delicious.

I was looking for how to make potato pies and came across your recipe, dear grandmother Emma. You have a good filling, but it is still better to use yeast dough. In order to cook pies with potatoes, the recipe for your dough is not bad, but it is more suitable for tortillas.

I never would have thought that potato pies are prepared so easily and simply! The recipe is incredibly simple, I understand everything, although I am still learning how to cook. Both the filling and the dough turned out immediately. Parents really liked these pies with potatoes and onions.

I love potato pies in any form, but I never cooked it myself, I always bought it in a stall near the metro. But the stall was demolished, and in other places they are not so tasty. I decided to cook myself. I read and watched a lot about how to make pies with potatoes. But the recipes on the net are more designed for skilled, experienced chefs. I've never fried anything harder than scrambled eggs. However, in the end, very tasty pies with potatoes came out, an excellent recipe, thank you.

My smartphone does not pull video, so thank you for duplicating the recipe in the form of text with photos. Everything is set out in great detail, so my potato pies in a frying pan were a success. The whole family is delighted!

I have recipes for potato pies in my home cookbook for every taste, but I decided to try yours too. I don't regret it. The dough turned out very soft and light. And the filling is incredibly juicy and soft due to the addition of butter. Now I will regularly cook pies with potatoes for my family, the recipe of which I got on this site.

Probably, there is no such person who does not like pies with potatoes. At least I don't know. I'm not very good at cooking yet, but I'm learning. And thank you so much for such an easy to follow recipe. I made delicious pies with potatoes, my friends liked them. Of course, the men joked a little that I, like a grandmother, fry pies myself, but they ate and respected me. You have a nice site, easy to understand.

It seems that I always had a rough idea of ​​​​how to cook pies with potatoes, but my hands never reached it. I stumbled upon your recipe - and saliva dripped onto the keyboard))) Fortunately, everything I needed was in the refrigerator and cupboard. Quickly bungled the filling, at the same time took up the dough. Well, what can I tell you? Not a single pie left! The husband and son all went crazy))) True, I also got a couple. Now you have to put the preparation of pies with potatoes on stream. My men have already ordered to make another game tomorrow)))

My daughter has been asking me for a long time how to make potato pies. And I kept refusing. To be honest, I have never made them. I felt ashamed, I began to look for information on how to fry pies with potatoes. I didn’t like many recipes, because. were either inaccurate or overly detailed. Yours has been a lifesaver! Made pies with my daughter. Satisfied!

My grandmother often fried delicious pies with potatoes, but I was small, the recipe was not preserved in the family. And so I found how to cook potato pies in a pan with Grandma Emma. Thanks! Of course high in calories, but so delicious! Sometimes you can pamper yourself. I like that the dough is yeast-free. I think that's the secret. Pies with potatoes and onions - the easiest option. You can also add a little fried eggplant or mushrooms to the filling, there is room for creativity.

Everyone will agree that potato patties are a very good way to quickly satisfy your hunger. They can also be used as one of the options for an afternoon snack. And if you cook them in advance, then you can just heat them up in the microwave. It will only take a couple of minutes.

Today we have prepared an interesting selection of these ruddy and mouth-watering beauties. The dough for them is taken differently, both yeast and without the use of yeast. By the way, there is a separate article that describes in detail. Be sure to check it out if you're interested.

And now let's start making the most delicious pies with potatoes. And in order to make them even tastier, you can add to the main filling: liver, mushrooms, onions, herbs, carrots or other ingredients.

Naturally, the calorie content of this treat goes off scale: 235 kcal per 100 g of the product is exactly the same number of calories in a baked pie with potato filling. But in fried it is higher - 276 kcal per 100 gr., On average, 1 pie weighing 75 gr. - 207 kcal, the indicator can be reduced by frying in a dry frying pan. In addition, this fried gourmet contains carcinogens and it is advised to bake them in the oven.

But how to cook this yummy: fry or bake, each hostess decides on her own. Would like to know your opinion?

Classic recipe for fried pies at home

Very tasty and ruddy beauties for tea on a sweet dough. They can be both with vegetable and sweet fillings. I often cook according to this recipe and the pastries turn out to be lush and tender and fly off the table in an instant, and the household is fed and satisfied and thank you for the belly feast! And the classic recipe with potatoes is held in high esteem by both children and adults, so this is a universal recipe that will please everyone!

Required products:

• 250 ml of warm milk;
• 250 ml of water;
• 30 g fresh yeast;
• 2 tbsp granulated sugar;
• 2 tsp salt;
• 2 yolks;
• 50 g butter or margarine;
• flour.

Cooking:

Pour warm water and warm milk into a bowl. Pour yeast into them. We mix everything well.

Add sugar. We interfere. Then the egg yolks. Mix everything thoroughly until all ingredients are dissolved.

Add the required amount of salt. Continuing to stir, we introduce flour in parts. We get a fairly thick sticky dough.

Then add softened margarine, I try to remove it from the refrigerator in advance. Mix until smooth.

Add flour again and knead the dough until it is completely cooked.

Then we grease the table with sunflower oil. We spread the dough on it and knead it well with our hands.

The dough is very airy and tender.

We put it back into the bowl and cover with cling film or a plastic bag.

And on top with a towel.

Set aside in a warm place for 1 hour to let the dough rise.

It should double in size.

After the time is up, roll the dough into small balls.

And from each ball we make a cake. You can use your fingers, but if it doesn’t work, take a rolling pin.

In the middle we lay out the filling of mashed potatoes mixed with fried onions. This is a fairly simple version of the filling, so we will not talk about its preparation.

We pinch the edges and form a pie. Thus, we get such small and neat products. Only 34 pieces.

Let's start frying right away. Put the pies on a fully heated (with vegetable oil) frying pan and fry until golden brown on both sides.

From the pan, my handsome men go to a flat dish lined with a paper towel. This is done so that the glass has excess oil, and then I transfer it to a plate. And in my childhood, my mother covered it with white sheets of A4, or with blank sheets from a notebook, because then we didn’t have miracle towels on sale that make life so easy for us now.

The treat is ready!

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 are engaged in home cooking cottage cheese.

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.

Cooking:

Pour the warm serum into a small bowl. Add salt, soda, sugar and vegetable oil to it. We mix.

Gradually add the sifted flour. Do not forget to mix the dough after adding each serving 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 greens (dill and parsley) in one bowl. As you can see, take cottage cheese and potatoes in equal proportions.

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

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

Lubricate the table with sunflower oil and knead the dough on it. Hands, so as not to stick, also grease with oil.

Fry in oil, in a pan, until golden brown.

We got 18 pies.

Bon Appetit!

Lush pies on kefir with potatoes and liver, the dough is like fluff!

A recipe that our grandmothers used to cook. Quite fast, but no less tasty. I cook with it often and it always turns out delicious!

Required products:

• 300 ml of kefir or yogurt;
• 1 egg;
• 1 tsp soda;
• 2 tsp salt;
• 600 g flour;
• 2 tbsp rast. oils;
• 1 tsp sugar (optional).

For filling:

• 300 g chicken liver;
• 500 g potatoes;
• 1 large onion.

Cooking:

Add soda to kefir and mix thoroughly.

Pour the resulting mixture into a container where the dough will be kneaded. We also introduce the egg, salt, sugar and vegetable oil there. Whisk all the ingredients with a whisk.

Then add the sifted flour. This must be done in small portions, without ceasing to interfere.

It should come out elastic, not sticky to hands and not very steep dough. You don't need to stir it strongly. Therefore, a little more or less flour may be used.

Then cover with cling film and let rest for about half an hour.

At this time, prepare the filling.

Peel potatoes and boil until tender. Simmer the liver in its own juice until all the liquid has evaporated. We do it on a slow fire. During cooking, do not forget to salt.

Finely chop the onion and fry in sunflower oil over low heat until golden brown.

When the potatoes are ready, mash them and season with salt to taste. Mix with fried onions and stewed liver. It can also be crushed or passed through a meat grinder.

The filling is like a thick puree. It is very convenient when sculpting and does not flow out during the frying process.

Now let's start making pies. We cut the dough into two parts.

And each roll up the sausage and cut it into small pieces.

Roll out each piece with a rolling pin or hands.

We lay out the filling and form products. Cover the resulting pies with a towel for 20-30 minutes.

It remains to fry in a pan until golden brown.

As soon as the pies are ready, immediately grease them with butter.

Put the kettle on and invite your family to the table!

"Peasant" thin pies with potatoes and mushrooms in milk

Very tasty dish on milk dough. And the combination of potatoes and mushrooms will complement their amazing taste and aroma, please your family with these blushes, well, they are very tasty!

Required products:

• 750-800 g flour;
• 300 ml of milk;
• 70-100 g butter;
• 1 egg;
• 1 tbsp Sahara;
• 1 tsp salt;
• water;
• 30 g fresh yeast.

For filling:

• 800 g potatoes;
• 300 g of champignons;
• 1 bulb.

Cooking:

Dissolve yeast in a small amount of warm water. Add sugar and 1 tsp there. flour. Mix everything and leave for 15 minutes.

Yeast is ready.

Sift half of the flour into a bowl and pour in milk at room temperature. Mix with a whisk.

Whisking constantly, add the yeast mixture.

We remove the dough in a warm place for 1 hour, previously covered with a towel.

While the dough is rising, prepare the filling. Boil potatoes in salted water until tender. Finely chop the onion and fry until transparent. Then add the diced mushrooms.

Cook until liquid evaporates, stirring occasionally. Then salt and pepper to taste. Then continue frying for 1 more minute.

We make mashed potatoes. Add mushrooms and onions and mix well. If necessary, you can salt more.

To make the filling homogeneous, you can pass it through a meat grinder or use an immersion blender.

During this time, the dough has already risen.

Pour the remaining flour (previously sifted) and salt. We knead the dough.

Add the egg and softened butter.

Knead the dough so that it does not stick to your hands.

Divide the dough into balls and leave under a towel for 15-20 minutes.

Then we roll out cakes from them, lay out the filling and form pies. You can start frying right away.

This dough is also ideal for pies with sweet fillings.

A quick yeast recipe "like on the market"

Ruddy, lush and very tasty pies with a crispy crust, like in the market. It was a must when I was at the market with my parents - it was a tradition to buy this gourmet, of course, in a proven pie shop, and I still remember the amazing taste! It seems to me that you can’t find these now, or maybe I just don’t know “fish” places ... Therefore, I don’t buy, but fry it myself and share it with you. They are prepared very quickly and not difficult. I think every hostess should have such a recipe, and they remain tasty and cold, although to be honest, they rarely remain with me ...

Required products:

• 250-275 ml of water;
• 7-8 g dry yeast;
• 60 g rast. oils;
• 1 tsp salt;
• 1.5 tbsp Sahara;
• 500 g flour.

Cooking:

We introduce vegetable oil, salt and sugar into warm water. Stir until dry ingredients are dissolved. Then add the sifted flour and yeast. We knead an elastic, soft and delicate dough that does not stick to the hands and the table.

Divide the dough into small pieces. We give them the shape of cakes. Place 1 tablespoon of filling in the center. We have potatoes and onions.

For shaping, you do not need to add flour or vegetable oil, as the dough is not sticky and very pliable.

After that, we form pies and fry them until golden brown.

Pies must be fried in a sufficient amount of vegetable oil. First on one side, then turn over to the other and cover the pan with a lid until fully cooked.

Here is our dish!

Help yourself!

Video on how to cook pies with potatoes and cabbage according to my grandmother's recipe

Hope you enjoyed the recipe!

Happy tea!

Very tasty dough "like in the canteen"

This amazing recipe was shared with me by my friend's grandmother, who worked all her life in the dining room, oh if you knew how she cooks! And when my friend and I came to visit her, she always had homemade cakes for tea, various pies, buns, fried pies or whites, she always treated us to such ...

Required products:

• 1 tbsp Sahara;
• 2 tbsp. water;
• 11 g fast-acting yeast;
• 1 kg flour (+- 200 g);
• about 1 tsp salt.

For filling:

• 1 kg of potatoes;
• 1 onion (large);
• 70 g butter;
• salt - to taste.

Pour a bag of yeast and sugar into a bowl. Pour in a glass of warm water. Stir to dissolve sugar. We leave the yeast for 30 minutes until the formation of foam.

This is such a great mix.

Then add 1 kg of sifted flour and about 1 teaspoon of salt. Pour in the remaining glass of warm water.

We knead the dough. Cover it with a damp towel and put it in a warm place.

At this time, prepare the filling. Cut the potatoes into medium-sized pieces and set to boil. Chop the onion and fry in a little oil.

We shift the onion into a blender so that the remains of sunflower oil from the pan do not get there. Blend onion until puree. Leave some water in the boiled potatoes. We introduce there onion, butter and a little salt. Mix all ingredients until puree. The filling is ready!

We make a sausage from the dough and cut it into pieces. Each of them is rolled into a thin cake.

Place a tablespoon of filling in the middle. We form a pie and press it with the palm of our hand so that it is thinner. Fry in a hot frying pan in a large amount of vegetable oil.

That's all, fry the rest of the blushes according to this principle!

Bon Appetit!

So the selection of recipes has come to an end, I hope you liked them and you will find your favorite and most delicious cooking option! Add the article to your bookmarks so that it does not get lost and be sure to share it with your friends on social networks. networks by clicking on the buttons ..

Well, it remains for us to wish you a pleasant tea party!

See you soon!