How to bake pies with potatoes in the oven. Pies with potatoes in the oven - Russian-style baking

A childhood memory of hot baked goods made by grandma or mom is one of the most cherished memories in most people's hearts. Pies with potatoes are one of the most traditional types of such delicacies: baked in the oven, fried in a frying pan or even made in a Russian oven, they are strongly associated with home and comfort. Experienced housewives know how to bake them correctly, what base to choose and what the secrets of a delicious filling might be.

How to cook pies with potatoes

The simplest recipe is pies, which are made from store-bought yeast or puff pastry: this shortens the cooking time and reduces the level of complexity. The general algorithm looks simple and is classic for baking of this type, no matter what filling is provided:

1. The base is rolled out.
2. The filling is placed inside.
3. The edges of the dough are pinched.
4. The products are placed on a frying pan or baking sheet until they are ready on the stove or in the oven.

In the oven

Baked pies have an important advantage over fried ones: they cause less harm to the body. If you are trying to prepare even the least healthy dishes in such a way as to reduce the degree of their negative impact on the pancreas, bake. In terms of taste, such baked goods are no worse than fried ones, but it will take more time to work. There are a couple of nuances in baking pies:

• Products made from yeast dough should be greased with milk before putting them in the oven, and a cup with a glass of hot water should be placed on the lower level - this way you will get a beautiful crust, but do not dry it out.
• Pies are always baked at a high temperature (from 180 degrees and above, the exact figure is determined by the characteristics of the oven) and always at a medium level, otherwise they will burn on one side.

In a frying pan

If there is no oven or free time, the pies are not baked, but fried. You can use both vegetable oil and butter for this, but be sure to use a large amount of it to prevent burning. Taking into account the thickness of the product, frying is not performed at the highest burner power: as a result, a raw filling may be hidden behind the golden crust. Experts recommend working like this:

1. Heat a clean (!) frying pan.
2. Pour the required amount of vegetable oil (or add butter).
3. Lay out the formed pies (don't forget to seal the seams well), leaving a small distance between them.
4. Reduce the burner power, leaving 65-70%, cover the pan.
5. When both sides are browned, remove the lid and finish frying the pies over high heat again.

Filling for potato pies

You can fill this homemade pastry with only potatoes or add onions, any type of fish, eggs, meat, vegetables, and fresh herbs. You can come up with a lot of combinations, but the more significant point is the state of the filling. Experts recommend using fried or boiled potatoes, especially if you take a quick recipe with puff pastry that bakes in a few minutes. Potato pieces will not have time to cook as quickly and will ruin the baked goods.

A couple of important points:

• Be sure to mix the potatoes with sour cream, egg, milk or butter so that the filling does not become dry when baking.
• If you have thermally processed the potatoes, the meat or fish addition must undergo the same preparation. Vegetables can be placed raw.

How to make dough for potato pies

The key rule for the base for such pies is that they cannot be sweet, since they are not so much a delicacy for tea as an excellent dish for a snack or a hearty breakfast. It is made fresh by adding sugar in an amount of 1-1.5 tsp, or not using it at all. There are many types of pie base, but mostly experts work with only three: classic yeast dough, which produces fluffy and airy baked goods, quick kefir dough, ideal for beginners, and puff pastry - both homemade and store-bought.

Yeast

Most classic pies are always made with lean yeast dough. Only it is characterized by such a delicate structure, airiness and smooth golden brown crust with a characteristic shine. Ideally, this base should be prepared using fresh yeast - they guarantee a good rise. There are only two kneading options: straight and sponged. The latter is used for baking in the oven, but be prepared for thoughtful, painstaking work.

Ingredients:

• fresh yeast – 35 g;
• flour – 620 g;
• milk – 400 ml;
• sugar – 2 tbsp. l.;
• egg yolks – 2 pcs.;
• margarine – 35 g;
• vegetable oil – 35 g;
• a pinch of salt.

Cooking method:

1. Combine sugar, half the volume of warm milk, a glass of sifted flour and yeast in one bowl. Take 12 g of dry yeast.
2. Leave the dough for 20 minutes (cover it with a towel).
3. The remaining products (melt margarine) need to be mixed in a separate bowl.
4. When the dough has risen, pour it in and stir again.
5. Let stand for 2 hours, knead, leave for another hour and, when the dough has risen, begin modeling.

On kefir

The ideal quick dough for fried pies with potatoes is kefir. The advantage of this recipe is not only its simplicity: the finished base can be stored for up to 4 days if you decide to postpone baking. It will have excellent taste, will not go stale in a couple of days and will not give an unpleasant heaviness, like yeast. If desired, you can also make baked pies with potatoes using a yeast base.

Ingredients:

• kefir 3.2% – 500 ml;
• vegetable oil – 50 ml;
• sugar – 2 tsp;
• salt – 1.5 tsp;
• soda – 1 tsp;
• flour - 3.5-4 cups.

Cooking method:

1. Pour salt and sugar into kefir, add soda.
2. Pour in vegetable oil.
3. Start adding flour. Its quantity must be selected individually, monitoring the consistency of the working mass: when you get a soft ball, slightly blurry, but maintaining its overall shape, the dough is ready.

Puff pastry

The peculiarity of this pie base is its quick kneading: all products are introduced cold and the finished lump should also remain cold. You can wash your hands with ice water several times during this process to maintain the correct temperature. Margarine can be replaced with butter. After prolonged cooling, the finished base is rolled out in only one direction.

Ingredients:

• flour – 750 g;
• margarine – 600 g;
• chicken egg;
• salt – 5 g;
• vinegar 5% - 1 tbsp. l.;
• water – 250 ml.

Cooking method:

1. Mix egg, water (cool first), vinegar and egg. Beat and put in the refrigerator.
2. Grate cold margarine and mix with flour by hand very quickly.
3. Pour in the liquid mixture and make a tight lump.
4. Shape into a large rectangle and refrigerate for 12 hours.

Recipe for pies with potatoes in a frying pan

There are a lot of options for preparing this delicious pastry: they will differ in the base, the composition of the filling, and the method of heat treatment. Pies with potatoes can be found not only in Slavic cuisine - they are also in Eastern cuisine, and some housewives adapt European, Mexican and American recipes for this filling. Below are the most popular recipes for preparing this dish.

Thin pies

• Number of servings: 4 persons.
• Calorie content of the dish: 271 kcal per 100 g.
• Purpose: for tea.
• Kitchen: homemade.
• Difficulty of preparation: easy.

Quick, flavorful, nutritious - these potato pies should add to your favorite recipes. What gives them a zest is white cabbage, which can be fresh, or you can use pickled cabbage: the taste will be more piquant, and the baked goods themselves will be healthier. You can buy a yeast-free puff pastry base or make it yourself using the above recipe.

Ingredients:

• puff pastry – 400 g;
• egg 1 cat.;
• cabbage – 100 g;
• potatoes – 200 g;
• salt;
• oil – 10 ml.

Cooking method:

1. Boil the potatoes and mash them.
2. Add salt, cabbage, egg. Stir.
3. Roll out the puff layers thinly and cut into rectangles.
4. Cover half with the filling, place the free part of the dough on top.
5. Press down the edges with a fork and fry in a hot frying pan.

With potatoes and onions

• Cooking time: 50 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 319 kcal per 100 g.
• Purpose: for tea.
• Cuisine: Russian.
• Difficulty: medium.

The traditional recipe for fried pies with potatoes and onions involves the use of a kefir base, which is discussed above, so the algorithm for kneading it is not given again. Using the same method, you can prepare a baked version, but do not forget to grease the baking sheet with oil and the products themselves with egg so that the surface does not look dry. Be sure to cook the potatoes.

Ingredients:

• kefir dough – 1 kg;
• potatoes – 300 g;
• onion – 150 g;
• ground pepper – 1 tsp;
• salt – 1 tsp;
• vegetable oil – 15 ml.

Cooking method:

1. Boil the potatoes as for mashed potatoes, you can add a little milk.
2. Fry the onion (chop finely first) and mix with the potato mixture.
3. Add some salt and pepper.
4. Let the filling cool, roll out the dough into small flat cakes, fill and you can make a pie of any shape.
5. Fry until golden brown.

With potatoes and mushrooms

• Cooking time: 4 hours 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: for tea.
• Kitchen: homemade.
• Difficulty: medium.

Having tried to cook potato pies with the addition of fried mushrooms, you will get a hearty breakfast or dinner option if you serve them with a vegetable salad. Dried mushrooms are used, but if you use fresh ones, increase their quantity by 8 times. The potato filling can only be added to the dough when it has cooled down, but not from the refrigerator - it should be at room temperature.

Ingredients:

• yeast dough – 800 g;
• potatoes – 200 g;
• dry mushrooms – 50 g;
• zucchini – 200 g;
• vegetable oil – 10 ml;
• onion – 100 g.

Cooking method:

1. Boil the potatoes and mash them.
2. Steam the mushrooms for 3-4 hours, rinse and cut.
3. Fry chopped onions with mushrooms, add potatoes.
4. We form a pie by rolling out a piece of dough into a flat cake and placing the filling in the center.
5. Grease the frying pan with vegetable oil, arrange the products, cover with a towel.
6. After 25 minutes, start frying.

With meat and potatoes

• Cooking time: 45 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 213 kcal per 100 g.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

If those who like fried pies with meat and potatoes try to prepare this pastry according to the recipe described below, they will fully experience the richness and unusualness of this dish, which is not similar to the classic one. There is no dough in the traditional sense, since the baked goods are made from mashed potatoes, and inside there is meat, herbs and cheese.

Ingredients:

• potatoes – 600 g;
• beef – 300 g;
• bunch of greens – 100 g;
• feta cheese – 100 g;
• flour – 150 g;
• egg;
• salt;
• vegetable oil – 20 ml.

Cooking method:

1. When the peeled potatoes are cooked, you need to crush them, but do not drain the water.
2. Add a teaspoon of salt, egg, flour to the puree. Knead into a dense mass.
3. Place the minced meat into a frying pan.
4. When it turns golden brown, pour in the potato broth and simmer.
5. Mix with grated cheese and torn herbs.
6. Allow the filling to cool, form the products, and fry in the same frying pan.

Fresh

• Cooking time: 2 hours 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: for tea.
• Cuisine: Russian.
• Difficulty: medium.

If the classic yeast base is not for you, but the most delicious homemade potato pies for you can only be made with it, try this step-by-step recipe with photos, which is loved by thousands of housewives for its simplicity. The principle of operation is non-sponge, but there are no problems with rising, and the products will be as tender as with the sponge method. The main thing is to use fresh yeast and let the food warm up before working with it.

Ingredients:

• yeast – 50 g;
• flour - 4 cups;
• margarine – 200 g;
• sugar – 1.5 tbsp. l.;
• salt – 1 tsp;
• milk - a glass;
• potatoes – 300 g;
• vegetable oil – 10 ml.

Cooking method:

1. Fresh yeast is dissolved in warm milk, adding half a spoon of salt.
2. Next, add soft margarine and the remaining dry ingredients and mix.
3. The finished dough should be transferred to a bag and allowed to cool (1-2 hours).
4. Boil the potatoes, first peeling them and cutting them into quarters. Cool, mash, add salt and mix with a spoonful of milk.
5. Pinch off small pieces of dough and roll them into thin circles. Place the filling in the center.
6. Make pies. Fry until dark golden brown.

Open

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 232 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Bashkir.

The highlight of this pastry is its shape: like a small pot in which meat and potato pieces are enclosed. You can add greens, change the type of meat, use vegetables. These delicious potato pies are fried for about 50 minutes under the lid, the determining moment will be the readiness of the meat. You need to add boiling water through the top hole so that the filling does not dry out.

Ingredients:

• milk – 100 ml;
• egg;
• flour – 400 g;
• lamb – 200 g;
• potatoes – 300 g;
• onion – 50 g;
• salt;
• vegetable oil – 10 ml.

Cooking method:

1. Sauté the onion for a couple of minutes.
2. In the same frying pan, fry the pieces of meat and potatoes, salting them.
3. Make a dense mass from the remaining ingredients, roll out small flat cakes, and place the potato-meat mixture in the center.
4. Cover with fried onions, lift the edges, pinch, leaving a hole in the center. Fry at 75% power.

Tatar

• Cooking time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 256 kcal per 100 g.
• Purpose: for breakfast.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

To Russian people, this pastry resembles pancakes - thin flat cakes folded in half, to which mashed potatoes are added. Many housewives liked the recipe for delicious Tatar kystyby for its simplicity and lack of excess fat, since they are cooked in a dry frying pan, and while the base is hot, you need to quickly wrap the filling in it. Kystyby is served warm.

Ingredients:

• milk – 200 ml;
• egg;
• margarine – 100 g;
• flour – 300 g;
• salt;
• potatoes – 600 g;
• greenery.

Cooking method:

1. Make mashed potatoes, crush with herbs and 150 ml of milk.
2. From the remaining products (margarine - 50 g) make an unleavened pie base.
3. Roll out thin flat cakes and dry in a hot frying pan.
4. Place the filling in the center and fold in half. Afterwards, each kystyby is immediately greased with margarine - it will be softer.

With chicken and potatoes

• Cooking time: 1 hour 20 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 263 kcal per 100 g.
• Purpose: for tea.
• Kitchen: author's.
• Difficulty of preparation: medium.

The basis of this recipe is Southern Mexican empanadas, the highlight of which is the filling: it needs to be cut into small pieces. The principle of modeling is simple: spread the filling onto a small flat cake, placing it on the right half. Cover with the left free one, align the edges, and press with a fork. The resulting semicircle is fried or baked, brushed with yolk on top.

Ingredients:

• milk – 130 ml;
• margarine – 120 g;
• flour – 330 g;
• egg;
• baking powder – 1 tsp;
• potatoes – 2 pcs.;
• hot pepper pod;
• chicken fillet – 100 g;
• garlic cloves – 2 pcs.;
• a pinch of paprika;
• vegetable oil – 30 ml.

Cooking method:

1. Beat the first five ingredients with a mixer (the margarine should be soft). Place the resulting ball in the refrigerator.
2. Boil the chicken and potatoes separately, cut into small cubes.
3. Add grated garlic, chopped pepper, paprika.
4. Before heating begins, add oil to the pan. When it is hot, lay out the pies. Fry until crusty, high heat.

With liver and potatoes

• Cooking time: 1 hour 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 221 kcal per 100 g.
• Purpose: for tea.
• Kitchen: homemade.
• Difficulty of preparation: medium.

If you plan to add liver to such baked goods, do not forget to clean it well: the films must be removed. In order to eliminate the bitter taste, place the peeled pieces in a saucepan or large bowl and fill with milk. After half an hour they can be fried. Potatoes are prepared in the standard way until pureed, salted before the end of cooking.

Ingredients:

• puff pastry – 500 g;
• beef liver – 200 g;
• potatoes – 350 g;
• cream 20% – 100 g;
• salt;
• vegetable oil – 2 tbsp. l.;
• greens – 50 g.

Cooking method:

1. Heat a tablespoon of vegetable oil in a frying pan and add the chopped liver. Fry until golden brown.
2. Pour in cream, simmer for 15 minutes.
3. Boil potatoes and mix with liver. Then you need to add greens.
4. Roll out the puff layers, cut out circles with a diameter of 12 cm in even numbers.
5. Place the potato-liver mixture on the first one (there are no restrictions on the amount of filling), cover with the second. Press down the edges and prick the top.
6. Fry until golden brown.

What sauce to make for fried pies

Any dish needs a twist, baking is no exception (this is especially true for Lenten recipes), so experts recommend serving hot pies with sauce on them. There are several popular options:

• Grate 5 cloves of garlic, mix with 3 tbsp. l. olive oil and a pinch of white pepper.
• Heat 1 tbsp. l. flour in 10 g of butter, pour in 200 ml of meat broth, add 100 g of chopped mushrooms. Simmer until thickened.
• Roast 150 g of beets, beat in a blender with 100 g of sour cream and a clove of grated garlic.

Video

In this article we suggest that you familiarize yourself with several recipes for pies with potatoes in the oven. The dough can be different - quick without yeast, yeast with kefir or milk. The fillings are also varied. Before baking potato pies in the oven, choose the dough you like best and the filling. We will offer you a wide variety of recipes!

Quick kefir dough for pies with potatoes in the oven

If you don’t have any time to wait for the dough to rise, you can use this simple recipe. The peculiarity of the preparation is the absence of yeast. The taste of the dough will be excellent, the potato pies in the oven will turn out soft, tender and fluffy.

Ingredients for the dough:

• a glass of kefir;
• two glasses of flour;
• one and a half teaspoons of sugar;
• half a teaspoon of salt;
• 10 grams of baking powder.

There is nothing difficult about preparing this dough. It is necessary to add salt, sugar and baking powder to kefir at room temperature and mix well. Add flour in small portions, stirring steadily.

Knead the dough with your hands when all the flour has been added to the kefir. The dough is ready when it stops sticking to your hands and the table. Wrap it in film, let it “rest” a little, and in the meantime you can do it in the oven. See recipes below.

Yeast dough with kefir

We offer another option for preparing dough - yeast dough for pies with potatoes in the oven. It will take a little more time to prepare, but the result will be worth it.

Products for preparing the dough:

• a glass of kefir;
• half a glass of vegetable oil;
• three glasses of flour;
• five grams of “fast” dry yeast;
• a tablespoon of sugar, half of salt.

Kefir and oil should be poured into a container that can be heated. Put on fire and bring to about 40-45 degrees, stirring, add salt and sugar.

Remove the kefir from the heat, stir until the dry ingredients are completely dissolved, pour into the bowl where you will knead the dough.

Pour the yeast into the flour, mix, and start adding it to the kefir and butter in small portions, stirring. When all the flour has been added and mixed, place the dough on the table and continue kneading with your hands.

Place the finished dough back into the bowl and brush with a small amount of vegetable oil to speed up the rising process. Cover with a lid or towel, put in a warm place, a battery will do. After half an hour, you will need to slap the dough, lowering it back. After another ten minutes it will rise again, you can start cooking pies with potatoes in the oven. See further contents for filling options.

Grandma's recipe for yeast dough

We will make the dough with milk and raw yeast. How is this recipe better than the first? The flavor will be slightly different and the rise quality will be better. The result is lush, delicious pies with potatoes in the oven.

Ingredients for the dough:

• 50 grams of fresh yeast;
• two tablespoons of sugar;
• half a tablespoon of salt;
• half a glass of milk;
• five spoons of flour.

For the test:

• half a glass of milk;
• two eggs;
• one hundred grams of margarine for baking;
• two teaspoons of baking powder;
• 12 tablespoons flour (sometimes more is needed, check the dough).

Preparing the dough:

1. The milk needs to be heated to 40 degrees, add three tablespoons of sugar, half a spoon of salt and 50 grams of yeast.
2. Mash the yeast with a fork and mix until the sugar and salt melt. Leave for 10 minutes in a warm place.
3. Add flour, stir. The dough should turn out liquid, similar to pancakes.
4. We wait half an hour, during which time the dough will rise and become twice as large.

Making the dough:

1. Cut margarine at room temperature into pieces, add to the dough, knead with a fork, mixing.
2. Beat the eggs a little and pour into the dough, mix.
3. Pour half a glass of milk into the dough and mix.
4. Add flour in small portions, stirring constantly to prevent lumps from forming.
5. We knead a good dough that does not stick to your hands, and when two pieces are connected, it molds well.
6. Cover the dough with a towel or lid and put it in a warm place for an hour and a half.
7. We lower the first and second rise with a pat, and from the third you can start cooking.

Puff pies with potatoes in the oven

We will not write a recipe for puff pastry, as this is a rather tedious and time-consuming task; it’s easier to buy ready-made dough in the store. We offer you to consider the ideal recipe for puff pastries, the filling of which will be potatoes, ham and hard cheese.

For the pies you will need:

• half a kilo of puff pastry;
• five medium potatoes;
• two hundred grams of ham;
• two hundred grams of cheese;
• a raw egg.

The potatoes need to be boiled, peeled, in salted water. When ready, mash into a puree, you can add a little butter.

Cut the dough into pieces and roll out. Place half a tablespoon of puree in the middle of each layer, a piece of ham in it (small, you can cut one circle into four pieces), and a slice of cheese on top.

Pinch the edges and place the pies on a greased baking sheet. Beat the egg in a bowl and use a pastry brush to brush the surface of each patty. Bake at 200 degrees until golden brown.

Pies with potatoes and chicken

How to cook delicious potato pies in the oven? Of course, adding meat to them! Today we'll take chicken. Puff pastry will not work; you need to choose yeast or quick kefir dough.

Filling ingredients:

• chicken fillet;
• six potatoes;
• bulb;
• a tablespoon of butter;
• salt and pepper;
• a raw egg.

Preparing the filling:

1. Boil the potatoes without peeling them. Cool, peel and grate on a coarse grater.
2. The fillet should be cut into small pieces - about a centimeter per side.
3. Finely chop the onion.
4. Fry the fillet in vegetable oil, after the crust appears, add onion and butter. Salt and pepper. Fry until the onion pieces turn golden brown.
5. Mix potatoes and chicken with onions.

You can make pies and place them on a baking sheet. Don’t forget to brush with egg to get a delicious red crust.

Regular pies with potatoes

Even without meat, potato pies will be very tasty! You will need any (not puff pastry) dough and filling, for which you will need:

• kilogram of potatoes;
• a small onion (you can do without it, but the taste will not be the same);
• one hundred grams of butter;
• salt.

Potatoes must be peeled and boiled in salted water. When ready, turn into puree.

Chop the onion finely, simmer in butter, and place in potatoes.

If you decide not to use onions, simply melt the butter and mix with the puree.

You don’t have to skimp on the fillings; the more, the tastier. Make pies, brush with egg and place in the oven until done.

Pies with potatoes and minced meat

These are hearty and very tasty pies that can only be cooked in the oven. Ideal for a hearty snack or even dinner. Ideally, use yeast dough, and for the filling you will need:

• five potatoes;
• half a kilo of pork tenderloin;
• bulb;
• salt and pepper.

The potatoes need to be peeled and cut into thin slices. Leave for ten minutes in water.

We twist the meat and onions into minced meat. Salt and pepper, add a third of a glass of water, mix.

You need to place three or four circles of potatoes (depending on the size of the layer) of potatoes onto the dough layer. Place minced meat on top in a thin layer. The pies need to be made with a hole at the top.

Place the pies on a baking sheet, brush the edges with raw egg, and place in the oven at 180 degrees.

After fifteen minutes, check the pies, pour a tablespoon of water into each hole and leave to bake until fully cooked.

Pies with potatoes and mushrooms

To prepare these delicious pies you will need:

• half a kilo of potatoes;
• three hundred grams of any mushrooms (more is possible);
• bulb;
• a couple of cloves of garlic (optional without it);
• salt and pepper.

The potatoes need to be washed, peeled and boiled in salted water. The finished potatoes need to be mashed.

Chop the mushrooms very finely, as well as the onions. Fry these ingredients together with crushed garlic in vegetable (or butter) oil until tender. Salt and pepper.

Mix potatoes and fried mushrooms and fill the pies.

You don't have to brush it with egg before putting it in the oven. For such pies it will be more suitable if, when ready, you grease them with butter and cover them with a towel. The dough will become very soft and turn red.

Pies with potatoes and sausage

What to do with a sausage lying alone in the refrigerator? You can fry some pies out of it and drink tea for once. It will also be ideal if you have a few spoons of mashed potatoes left over.

Place mashed potatoes on a layer of dough and spread. Top with a quarter of the sausage and a little mashed potatoes on top.

We make pies and put them in the oven until a delicious crust appears! Pies baked in the oven with potatoes and sausage can be served with sour cream, it will be even tastier!

Making delicious potato pies baked in the oven at home is not at all difficult if you know a special recipe and some culinary tricks.

In fact, even beginners in the culinary business can master how to cook potato pies. Only at first glance one might get the impression that this is a long and complex process.

After reading the information below, you will understand that the first opinion is deceptive, and in order to make pies with potatoes in the oven you will need a minimum set of products that you can buy at the nearest market or modern supermarket.

Below I present to your attention a simple recipe on how to make potato pies with yeast dough. I hope that this information will be useful to you, and you will be happy to get down to business.

Pies with fresh potato filling

To bake dough for potato pies you will need the following set of products: 550 g. flour; 100 gr. sl. butter or margarine (be sure to soften before cooking); 1 pack dry yeast with instant properties; 3 pcs. chickens eggs; 200 ml of warm pre-boiled water; 4.5 tsp sugar and 1 tsp. salt. For the filling, you need to take the following ingredients: 1 kg St. potatoes; 2-3 tbsp. sl. oils; 4-5 tbsp. rast. oils; 3 pcs. Luke.

It should be noted that in order to bake delicious homemade pies in the oven, you should have one and a half to two free hours of time. In 100 gr. the product will have 152 calories.

Below I present an algorithm of actions with detailed photos, which will facilitate the cooking process:

1. Separately, I mix all the components of the dough that are dry: sugar, salt, yeast and sifted flour. I put the words there. oil and mix with a couple of pcs. chickens testicles. I beat the mixture with a mixer to get fine crumbs.
2. I add water and knead the dough very thoroughly. I leave the dough, covered with a napkin, in a warm place. This is necessary, the dough should rise, then the mixture will become at least 2 times larger.
3. Let's start filling. I boil the potatoes and be sure to peel them beforehand. I cut the peeled onion into small cubes and sauté them. oil until the mixture turns golden brown. I boil the potatoes, drain the water, and mix the boiled potato mixture with a mixer to get a puree. By the way, a similar goal can be achieved by working as a pusher. I mix puree with sl. oil and then season with onions.
4. During this time, the dough will rise several times, and therefore you can begin to create blanks. I beat 1 pc. chickens testicles. I lay out the blanks, with the outer part down, make a shape, coat with egg.
5. I bake in the oven for about 40 minutes; as for the temperature, it should be about 185 degrees.

It is important to clarify that baking time will vary. Pay attention to the capabilities of your oven. If a brown color forms on the baked goods, then it’s time to take out the baked goods.

Another tip from me: to keep the pies with boiled potatoes soft, after baking, cover them with parchment and a towel on top. That's all, you can pamper your family with delicious pies, as an addition to lunch or as a separate dish.

Oven pies with potato filling

I’m ready to offer you another useful recipe with photos that will help you bake pies. In this case, you can use any dough that you like. I used yeast for pies.

1. First, I prepare the food: peel the potatoes and onions. With potatoes, everything is very simple - we put them in a saucepan to cook, then mix the puree, and onions - we cut them smaller and fry them in a frying pan with a little heat. oil You can dilute the potatoes with milk if you happen to be at home.
2. I mix onions with potatoes. I leave the filling aside for a while.
3. I divide the dough into several parts, make flat cakes out of them, and place the filling along the edge of the flat cake. I wrap the dough so that I get a roll. I divide it into parts using the edge of my palm. The pies have received their shape, and therefore can be baked.
4. I send neat pies, greased with egg, to bake on parchment at 180 degrees. for 30 min. Again, after baking in the oven, I let the treat with potatoes cool, covering with parchment and a towel. Only then do I treat my relatives.

In fact, that's not all, I have a recipe for those who love to eat mushrooms.

Pies stuffed with potatoes and mushrooms

You can prepare the dough from the following set:

300 ml milk (warm), preferably with 3.2% fat content; 600 gr. flour; 15 gr. dry yeast, quick-acting; 2 tbsp. rast. oils; 1 PC. chickens testicle; 1 tsp salt.
For filling you need to take: 500 gr. St. potatoes; 300 gr. forest mushrooms; 3 tbsp each rast. etc. oils; salt, onion.

Algorithm of actions:

1. To knead a good butter dough, use dry yeast, sourdough. Dilute the butter in 300 ml of milk and season with salt. I add flour and mix. Cover the dough with a napkin. I leave it where it won’t be cold or draughty, it’s important that the yeast dough rises.
2. I boil the peeled potatoes, drain the water, make puree and be sure to add salt. I'll definitely dilute it. oil I chop the onion into cubes and sauté into the mixture. oil I peel the mushrooms and add the onions. I overcook the mixture again. The mushrooms will need to be chopped into small cubes. I mix all the ingredients for the filling together.
3. I'm making pies. I roll out a small piece of dough mass, put potatoes in the center, and pinch the edges. I coat the pieces with potatoes and mushrooms with egg and send them to bake for 40 minutes. in the oven, at 185 degrees.

When the dough on the potato pies turns golden brown, it’s time to take them out. As I said earlier, to keep the pies soft, you should cover them with a towel for a while.

This concludes the recipe, and therefore delicious fresh pies can be safely served to the table with your favorite hot drink.

Such a treat will appeal not only to adults; children adore baked goods and will devour them instantly. See this for yourself!

Pies stuffed with meat and potatoes

For the test you need to take the following set of products:

350 ml of kefir, if you want you can replace it with yogurt; 3 pcs. chickens eggs; 2 tbsp. rast. oils; 600 gr. flour; 1.5 tsp. salt; 1 tsp soda and 500 gr. flour.
For filling you need to take: 600 gr. potatoes; 400 gr. minced meat; 3 tbsp. rast. oils; 1 onion; salt, spices.

To prepare the pies, as this recipe indicates, you need to have an hour and a half left. In 100 gr. product - 189 calories.

Algorithm of actions:

1. I mix the dough ingredients, except flour. I work with the mixer, then carefully add the flour. I mix the dough.
2. I mix finely chopped onion with minced meat and fry in a frying pan over low heat. oil During cooking, crush the minced meat with a fork to chop the pieces. I peel the potatoes, boil them and mash them. I mix it with potatoes. butter and minced meat.
3. I make pies, rolling out a layer of 4-5 mm in thickness. Place the filling in the center, pinching the edges. Any form, whatever you like best.
4. I send them to bake in the oven, brushing them with beaten eggs at 185 degrees. 40 min.

Traditionally, I cover delicious finished pies with a clean cloth napkin. I serve warm to the table. They will be especially tasty with berry tea, despite the fact that the filling is with potatoes and meat.

Pies with chicken meat and potatoes

The ingredients for baking pies are simple:

For the test you need to take: 200 ml of water (warm); 550 gr. flour; 3 tbsp. Sahara; 2 tsp salt; 8 gr. dry yeast with fast-acting properties; 3 pcs. chickens eggs; 3 tbsp. rast. oils
To prepare the filling you need: 500 gr. potatoes and chickens. fillet; 2 pcs. Luke; pepper, salt.

To prepare the dish you will need to have an hour to an hour and a half available. In 100 gr. with potatoes and chicken pies there will be 167 calories.

Algorithm of actions:

1. In a separate bowl, mix all the dry ingredients - flour, salt, yeast, sugar. I enter the plant. butter and chicken testicles. I turn the mixture into crumbs using a mixer.
2. Pour warm water into the mixture and prepare the dough. To make it rise, I leave the dough in a warm place where there are no drafts. At this time I make the filling.
3. I cut the potatoes and fillets into cubes, about a centimeter each, cut the onion into strips, pepper and salt.
4. I knead the dough with flour and make any shaped pieces. I lay out the blanks on a sheet and grease them with chicken. egg, bake in the oven for 50-70 minutes at 180 degrees.

I take out the finished baked goods, cover them with parchment paper and a towel. Once cooled, I serve the pies to my family. Making pies is really not difficult, my recipe is very simple and affordable.

Beginner cooks will be able to master it, as well as those who have previously tried to cook pies, but failed.

Excursion into history

Did you know that potato pies were popular with our ancient ancestors? One day, historians found the first writing about this rich pastry in the diary entries of an overseas wanderer.

A traveler from the past tasted Russian pies and called them cookies with a filling like pate. He noted that in White Rus' it is customary to treat them only to kind, welcome visitors.

People greeted with this dish only those whom they were glad to see as guests. This is truly a wonderful tradition that is worth continuing. Your guests will be delighted if there are delicious, rich pies with fresh filling on the table.

Products for pies with potato filling

Having studied the name of the pies, it already becomes clear that the set of products will definitely contain potatoes. As a rule, the classic filling of this pastry is mashed potatoes and onions.

True, pies have some secrets, knowing which you can make the filling even more tasty and appetizing. Of course, according to tradition, I will tell these secrets to my readers.

• For example, to make the filling tastier, the onion needs to be fried separately in a frying pan with a little heat. oil, and only then mix with mashed potatoes.
• When preparing mashed potatoes, it is worth peppering and salting the potatoes to give the dish a pronounced aroma and taste. While cooking the potatoes, it is worth adding a couple of bay leaves.
• To give the pies the shape you like, you should knead the dough without lumps while warm. To do this, I recommend mixing the dough with a mixer.

You can make pies with the whole family, this will make the dish even tastier and more appetizing, and therefore even the kids will gobble up the pastries.

Be sure to please your family with delicious baked goods! Bon appetit and good mood everyone!

My video recipe

Some of my favorite pies are baked potato pies. They take first place.
To avoid wasting time, set the peeled potatoes to boil first. Now we can calmly start preparing the yeast dough.

Combine sunflower oil with warm milk.
Add one teaspoon of salt and one spoon of sugar.

Combine flour with yeast and pour in a warm mixture of butter and milk. The dough kneads very easily and pleasantly. It doesn't stick at all. Working with such dough is a pleasure!

Now carefully cover it with a towel and give it time to rise. Usually half an hour is enough.

Meanwhile, let's prepare the filling. Drain the water from the potatoes and mash, add salt and add butter.

The dough has already risen. It should be easily kneaded.
Form small balls and roll them out with a rolling pin or form a circle with your hands, as the dough is elastic and easy to give in.

Place the filling in the middle of the circle. I love it when there is a lot of filling.

Seal the edges by pressing lightly. Brush the pies with egg or melted butter.

Place the pies on a baking sheet greased with sunflower oil. Bake the pies for about thirty minutes in an oven preheated to 200 degrees.

If you want lean pies, then instead of milk you can use water, do not add butter to the potatoes, and to make the pies golden brown, simply grease them with sugar syrup rather than egg.
Bon appetit!

Cooking time: PT01H30M 1 h 30 min.

Russian cuisine has perhaps the richest experience and range of flour products in world cuisine.

Pies and pies, kulebyaki and cheesecakes, pies and any other type of baked goods are not just delicious food, but a symbiosis of the culture, traditions and cuisine of our people, which has not been supplanted by the “fashionable wind of change” that burst into our historical space along with the burghers, although Great Danes and other attributes of Western values.

How can a “rubber” bun of dubious quality and composition, even with the most exquisite set of accompanying ingredients, but hastily prepared in the microwave, compare with the aroma of homemade potato pies in the oven, made without haste, with your own hands, with love for your loved ones, whom I want to please you with a delicious homemade dough product.

In such baked goods, even ordinary potatoes have a special smell, and this is not surprising, because, hidden in the dough shell, it retains its aroma and taste, and at the same time improves the taste and smell of the dough itself.

Pies with potatoes in the oven - basic technological principles

When talking about baked potato pies, you need to immediately imagine the end result, its taste, consistency and nutritional properties.

Since we consider potatoes, not without reason, to be the second bread, the combination of bread and “bread” in baking will be excessive. But this does not mean at all that you need to refuse such a dish. It’s just that the dough should be a little softer and airier, and it’s advisable to make the potato filling more juicy, varied and interesting. Although, of course, such techniques will not remove excess calories.

But pies with potatoes can serve as a complement to first and second courses, with a large content of vegetables. Milk or fermented milk products will also be an excellent addition to potato pies, completing the composition of a complete breakfast or lunch.

For baking in the oven with a savory filling, it is better to choose yeast dough with a very soft consistency. When adding flour to the liquid ingredients of the dough, you need to make sure that the dough does not become too stiff. The exception is yeast puff pastry, the porous structure of which is additionally created by an oil layer.

It is very important to pay attention to the quality of products, this especially applies to flour and yeast.

Products made from yeast dough become light and fluffy, since flour with a high gluten content ensures the plasticity of the dough, which allows it to retain air bubbles released by the yeast as a result of fermentation. The internal structure of the dough, filling with air, increases the product in volume.

Now, briefly, about how yeast works and what needs to be taken into account when starting to make yeast dough.

Yeast is different. And this definition includes not only pressed and dry types of yeast produced by industry, but also the quality of products from various manufacturers. For yeast, it is important to take into account both the shelf life and the conditions in which it was before it got into the dough.

Domestic dry yeast must be added to the dough or dough in double quantity compared to imported dry yeast. This increase in the mass of the ingredient in the dough in no way means that the domestic product is of lower quality. The production technology of imported and domestic yeast differs significantly, as a result of which imported yeast has a higher resistance to external influences.

Taking into account the latest research in medicine and nutrition, in particular, it is still better to give preference to domestically produced yeast. The fact is that the critical temperature for the survival of domestically produced microorganisms is 70Ϲ, but for “foreign” yeast this temperature is mild stress. Oddly enough, imported yeast does not completely die even after baking is completed.

Considering that the topic of the article is devoted to pies with potatoes in the oven, and not to the technology of yeast production and its effect on the human body, it should be added that the mass of pressed yeast for the dough is increased by 2 times, in relation to dry, and for the preparation of yeast dough In the cold method, you need to add the same amount of yeast.

Sugar must be added to the yeast dough, even if a savory filling is prepared for the pies, but its amount must be significantly reduced. Carbohydrates are necessary to stimulate the fermentation of the dough, and, in addition, the sweetish taste of the dough will add expressiveness to potato pies in the oven, especially if you add spicy or sour notes to the filling to harmonize the taste. After all, potatoes into pies can be prepared in combination with other ingredients.

Recipe 1. Unleavened yeast dough for pies with potatoes in the oven

Product composition:

Sour cream, low-fat 200 g

Eggs 3 pcs.

Water (warm) 100 ml

Sugar 25 g

Cooking fat (margarine) 150 g

Yeast, pressed 75 g

Preparation:

Dissolve the salt and sugar, add the whipped eggs combined with sour cream and begin to mix in the sifted flour with a spatula, adding it in small parts. Continue kneading the dough until the gluten appears, forming a thread-like dough structure. Try not to increase the amount of flour so that the dough is very soft and loose. Its consistency should be dense just enough to make it comfortable to work with your hands. It must be remembered that the potato filling has a rather dense and dry structure, which means the dough must be prepared more tender than for a wet filling.

The finished dough should separate freely from the walls of the dish and not stick to your hands: this is how the readiness of any dough is checked.

After kneading, place the dough in a bowl and cover the surface with film. Meanwhile, while the dough rises, prepare the potato filling. Divide the finished dough into 100 g portions and, after greasing the work surface with oil, roll the dough balls on it. Start forming the pies.

Recipe 2. Butter dough, yeast dough, for pies with potatoes in the oven

Product composition:

Cooking fat 125 g

Yeast, dry 10 g

Fine salt

Flour 1.8 kg

Eggs 5 pcs.

Sugar 70 g

Warm milk, whole 0.5 l

Preparation:

Steam the margarine until soft, stir the eggs with a whisk. Add yeast and sugar to heated milk along with 1/3 of the sifted flour; stir the dough with a whisk, cover tightly with cling film. Place the bowl with the dough close to the heat. Keep in mind that the dough does not like drafts. Add baking and some of the remaining flour to the risen dough. Cover the kneaded dough with film and let it rise again; When it’s ready, start cutting it into portions and forming pies. When the pies are molded, place them on a baking sheet, maintaining the distance required for lifting. Place the baking sheet in a warm place and wait until the pies have increased by 1.5 times as a result of rising, bake.

Recipe 3. Puff pastry for pies with potatoes in the oven

Ingredients:

Cold water (0-2Ϲ) 250 ml

Yeast, pressed 100 g

Cooking fat (82%) 300 g

Flour 1.2 kg

Eggs 2 pcs.

Citric acid 5 g

Salt, kitchen 7-8 g

Sugar 270 g

Preparation:

Keep 200 g of shortening or butter in the cold so that you can make crumbs from it with flour. The crumbs will be needed for layering the dough, since it is difficult to prepare puff pastry at home. According to the technology, you need to roll out the dough in a cold room and apply a layer of butter to each layer of dough. It will be much more convenient to sprinkle frozen crumbs of flour and fat onto the layers of dough. Sift 400 g of flour onto a cutting surface. The flour must be of the highest quality, with a high gluten content. Start cutting pieces of frozen butter with a knife, sprinkling them with flour. You need to work quickly and the crumbs should be fine and uniform. Collect the finished crumbs on a dish, spread them in a thin layer over the surface, and place them in the refrigerator.

Now you also need to quickly prepare the yeast dough by kneading it in ice water. Combine cooled eggs with sugar, acid and salt. Add crushed compressed yeast to the same mass, pour in ice water. Add the sifted flour to the resulting mass and, having kneaded a dense dough, begin to roll it over the surface in a thin, square or rectangular layer. Sprinkle the dough layer with butter and flour crumbs, press them to stick to the dough, then fold the layer into an envelope and roll out the dough thinly again. This operation must be repeated at least 24 times. The ideal puff pastry dough consists of 48 layers.

The more layers the dough has, the better it will turn out. If the dough gets hot during rolling and the butter begins to melt, roll it up and cool it, and then continue rolling again. It is important that the yeast does not start working prematurely.

If you are going to cook the pies right away, then put the dough on the top shelf of the refrigerator and start preparing the filling. The filling should also be cooled and warmed up during proofing of the semi-finished products, along with the dough. Puff pastry can be stored in the freezer for up to six months. To do this, wrap the dough layer with cling film and seal it tightly in a bag.

Before starting to form the pies, the frozen dough is unrolled on a surface sprinkled with flour or greased with butter, and kept unrolled for about half an hour or an hour at room temperature. When proofing, it is advisable to cover the defrosted dough with a napkin so that it does not dry out.

Recipe 4. Filling for pies with potatoes in the oven, with onions.

Ingredients:

Potatoes (net) 400 g

Vegetable oil, unrefined 70-100 ml

Salt, garlic, bay leaf, dill stems

Preparation:

Boil potatoes with garlic and spices. Pour the water in which it was boiled into a cup (200 ml). Grind the hot potatoes, adding the drained broth. Adding water will make the pie filling less dry. Cut the onion into small cubes and fry it until golden brown in boiling oil. Use a cast iron skillet to fry the onions. It is necessary to pour unrefined oil into it only after the dishes have warmed up well, in order to reduce the time of boiling the oil and frying the onions: this will help preserve the natural aroma of the ingredients as much as possible.

Add the fried onions to the mashed potatoes and thoroughly mix the prepared pie filling with the potatoes in the oven.

Recipe 5. Filling for pies with potatoes in the oven, with champignons and onions.

Ingredients:

Fresh champignons 1.0 kg

Onion, 250 g

Oil, refined 150 ml

Sour cream 100 g

Boiled potatoes 500 g

Spices: mushroom seasoning, ground pepper, turmeric, bay leaf

Parsley

Preparation:

Prepare all the vegetables and chop them finely so that it is convenient to stuff the pies into cubes of the same size. Fry the champignons in a hot cast-iron frying pan, preheating the oil. When the mushrooms have reduced in volume by 2/3, add the onion and continue to fry the vegetables until the onion becomes translucent. Add mushroom seasoning, adjust to desired taste with salt and pepper, and add sour cream. Stirring with a spatula, continue to simmer for another five minutes. Cover the pan with a lid and turn off the stove. When the prepared vegetables have cooled to 40°C, combine the mushroom mixture with finely diced potatoes. The filling is ready.

Recipe 6. Filling for pies with potatoes in the oven, with beef liver

Ingredients:

Liver 800 g

Potatoes, boiled 400 g

Dill greens

Bay leaf

Carrots 200 g

Milk 350 ml

Flour (for breading)

Ghee 180 g

Sugar 50 g

Pepper, ground

Preparation:

Cut the washed and cleaned liver into slices and lightly beat. Combine a glass of flour with fine salt and pepper. Bread the liver pieces and fry them in boiling oil for 2 minutes on each side. Add milk and chopped garlic, reduce the temperature and simmer for 5-7 minutes, then remove the pan from the stove and cover it with a lid. Separately sauté the chopped onions and carrots, melting the butter in a saucepan. Saute the grated carrots and add a little sugar to it. The carrots will become brighter and more aromatic, and the taste of the filling will acquire an unusual piquancy. Combine the sautéed vegetables with the stewed liver and blend everything into a homogeneous paste.

Boil the potatoes by adding 5-10 cloves of garlic, bay leaves and fresh dill stalks to the water before finishing cooking. Drain the water and, adding half the specified amount of milk and butter, prepare the puree. Also add finely chopped dill and garlic to the puree. Stir in mashed potatoes and cool slightly before shaping into patties.

Place the liver and mashed potatoes on the dough prepared for the pies in layers, without mixing into a homogeneous mass: the filling for the pies will not only be tasty, but also its appearance on the cut of the pie will look original.

Recipe 7. Filling for pies with potatoes in the oven, meat

Ingredients:

Minced pork and beef 0.5 kg

Garlic 50 g

Water (for stewing minced meat) 500 ml

Potatoes, boiled (mashed)

Preparation:

Combine chopped garlic and onion with the prepared minced meat, add water and spices, simmer the mixture until tender in a saucepan. After this, combine it with hot mashed potatoes and beat the resulting filling for flour products into a homogeneous mass.

• If the oven does not have a convection mode, place a tray with water in the preheated oven before baking the pies and set the temperature to 100Ϲ. The moisture will evaporate in 10 minutes, the baked goods will rise, after which you can increase the temperature to 180Ϲ and bake the pies as usual.
• If you don’t know at what temperature you need to bake this or that product, set the baking mode to medium and let the product bake for longer, but it will not burn or remain unbaked.