Fried pies with potatoes in a frying pan. Delicious recipe for pies with potatoes. To prepare a dish you must follow this procedure:

Hello! I have been a long-time fan of your site; I have found many good recipes here for myself. When I started looking for recipes for potato pies, I decided to see what you had on this topic. And I found how to fry pies with potatoes. I really liked the simplicity of the recipe. It’s very easy and quick to make the dough, as well as 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 won't let me down again.

Thanks for your recipe. It took me half an hour to learn in practice how to cook potato pies in a frying pan. This is one of my first experiences with dough, but it turned out delicious, juicy, crispy 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. If you doubt how the dough will behave when baking, don’t doubt it, bake with confidence! I don’t like fried food; pies with potatoes in a frying pan are too greasy for me. I thought I knew everything about how to make potato pies, but no! Now only with your test!

Hooray! Thank you! Right now I’m eating the first potato pie in my life, made with my own hands! Insanely delicious!

I never thought that making potato pies could be so simple. I'm afraid to mess with yeast dough, it's too long and tedious. I also always thought that you need to make puree for the filling. And here I’m looking at Grandma Emma’s how to make pies with potatoes, and it’s all very simple. I made the dough in 15 minutes, and I wasn’t in a rush yet. I also quickly mashed the potatoes with a masher. I fried it only in vegetable oil; I didn’t have ghee. But I don’t think it affected the taste much. Thanks for the recipe, quick and very tasty.

I was looking for how to make pies with potatoes and came across your recipe, dear grandmother Emma. Your filling is good, but it’s still better to use yeast dough. In order to make pies with potatoes, your dough recipe is not bad, but it is more suitable for flatbreads.

I would never have thought that potato pies are so easy and simple to prepare! The recipe is incredibly simple, everything is clear to me, although I am still learning how to cook. Both the filling and the dough came out right away. Parents really liked these pies with potatoes and onions.

I love pies with potatoes in any form, but I’ve never made them myself, I always bought them at a kiosk near the metro. But the stall was demolished, and in other places they are not so tasty. I decided to cook it myself. I read and watched a lot about how to make pies with potatoes. But the recipes online are more aimed at skilled, experienced cooks. I’ve never fried anything more complicated than scrambled eggs. However, the end result was very tasty potato pies, an excellent recipe, thank you.

My smartphone does not support video, so thank you for duplicating the recipe in the form of text with photographs. Everything is presented in great detail, so the potato pies in a frying pan were a great success for me. The whole family is delighted!

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

There is probably no such person who does not like potato pies. At least I don't know that. I don’t know how to cook yet, but I’m learning. And thank you very much for such a clear recipe. I made delicious potato pies and my friends liked them. Of course, the men joked a little that I was like a grandmother, frying the pies myself, but they ate it and respected it. Your site is good and easy to understand.

It seems like I always had a rough idea of how to make pies with potatoes, but I never got around to it. I came across your recipe and immediately started drooling all over my keyboard))) Fortunately, everything I needed was in the refrigerator and closet. I quickly whipped up the filling and at the same time started working on the dough. Well what can I tell you? There is not a single pie left! My husband and son were all crazy))) True, I also got a couple. Now you have to put the preparation of potato pies on stream. My men have already told me to make another batch tomorrow)))

My daughter has long started asking me how to make pies with potatoes. And I still refused. To be honest, I have never cooked them. I felt ashamed and started looking for information on how to fry pies with potatoes. I didn’t like many of the recipes because... were either inaccurate or overly detailed. Yours turned out to be a lifesaver! I made pies with my daughter. Satisfied!

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

Today I want to offer you three recipes with step-by-step photos: fried pies with potatoes, which will have different dough, with and without yeast, and the filling will also be different. In some, in addition to potatoes, there will only be fried onions, in others, mushrooms and in others, minced meat. By the way, if these dough recipes do not suit you for some reason, there are more.

Yeast potato pies fried in a frying pan recipe with photo

The dough is simple - just water, yeast, salt and flour. But, despite their simplicity, they turn out soft on the inside and with a thin crispy crust on the outside. And if anyone needs a recipe for Lenten pies, then this is exactly the case.

Ingredients for 10-12 pcs.:

water – 300ml;
sugar – 1/2 tsp;
dry instant yeast - 1 tbsp;
flour – 320g;
salt - a pinch;
potatoes – 3-4 pcs;
onion – 1 piece;
milk – 0.5 cups;
vegetable oil - for frying;
ground black pepper – 1 tsp;
salt – 0.5 tsp.

How to make fried potato pies:

The potatoes must be boiled in advance so that they have time to cool. To do this, we clean it, wash it, cut it into random pieces, fill it with water, salt (half a teaspoon per 1.5-2 liters of water) and cook until soft. Drain the water from the finished dish. If you want to make completely lean pies, do not drain all the water, leave about half a glass. In other cases, drain it all and pour half a glass of warm milk.
Mash it like puree and leave it aside for now.
Chop the onion finely; it’s good in pies when there’s a lot of it.
Heat vegetable oil (2 tbsp) in a frying pan, add onion and fry until golden brown.
Mix with potatoes. We also add ground black pepper there. He loves this type of filling for pies, so don’t be shy, add at least 1 tsp.
Mix everything well and set aside to cool.
Let's do the test. Pour warm water into a large bowl. Add sugar, yeast and 1 tbsp. flour. Mix the liquid dough. If there are lumps of flour left, it’s okay, they will disperse later.
Place in a warm place for about 10 minutes. After this time, the yeast will start working, the dough will begin to breathe, bubble and increase in volume.
Add the remaining flour and a pinch of salt. Mix.
Pour 1 tbsp into a clean bowl. vegetable oil. Place the dough there, knead it a little with your hands until it is covered with oil, cover with cling film and place in a warm place to rise.
After an hour the dough will have risen well. We crush him. Then we wait another 10-15 minutes for it to rise again.
Now you can start frying the pies. The potatoes are now cool enough to handle.
Preparing the frying pan. Pour enough oil into it to reach the middle of the pies. Let's heat up.
The dough for this recipe turns out to be a little sticky, but after frying the pies will become soft, so you don’t need to add more flour, even for rolling. Instead, pour a couple of tablespoons of oil directly onto the countertop.
Dip your palms into it and spread it a little on the countertop. We tear off a piece of dough, place it on an oiled table and knead it into a flat cake with a diameter of about 10-12 centimeters.
Place 2 tbsp in the center. potatoes.
Raise the edges of the circle to the center and blind it. We give the correct shape of the pie with our hands and place it aside on a greased table so that it does not stick to it.
When all the preparations are ready, we begin to fry.
The temperature must be adjusted so that the pies are fried, but not burnt. Fry first on one side until a beautiful golden crust, then on the second and finally on the sides. And so with all the preparations.

Serve the pies hot with delicious strong tea. They are also delicious to eat with chicken broth seasoned with fresh dill.

Fried pies with mushrooms and potatoes

I think many people love fried potatoes with mushrooms. Therefore, pies with this filling will definitely appeal to many people. You can take absolutely any mushrooms, except salted or pickled ones, of course. The dough in the recipe will be unleavened, without yeast, but this does not mean that the pies will be tough. I mixed it with kefir, whey also works. When soda comes into contact with a fermented milk product, enough carbon dioxide will be released to make the dough soft and airy. However, let's do everything step by step.

Ingredients for 5-7 pies:

kefir – 1 glass;
flour – 2-2.5 cups;
soda – 0.5 tsp;
salt – 0.5 tsp;
sugar – 1 tsp;
vegetable oil – 0.5 tbsp;
mashed potatoes – 50g;
fried mushrooms – 150g.

How to cook fried potato pies with kefir:

Boil the potatoes in advance and prepare mashed potatoes from them. Don't forget that it should be thicker than usual. Mushrooms of your choice – wild mushrooms, champignons, fry in vegetable oil with onions. I had bluelegs.
Mix potatoes and mushrooms. We leave it to cool and become warm, then we won’t burn our hands when making pies.
Pour the kefir from the packaging into a bowl.
Add salt, sugar, soda and vegetable oil. Mix. We wait a few minutes for the soda to quench well and the reaction to begin.
Then add flour. First add 1.5-2 cups.
Mix the dough. If we see that it is liquid, add more, continuing to knead until we get an elastic lump.
Divide into equal pieces.
Press down each one a little with your palm to form a flat cake. We put a filling of mashed potatoes and mushrooms on it.
We fasten the edges of the pie. Then we press it down a little so that it becomes flatter.
Fry over medium heat on all sides until done.

Fried pies with potatoes and minced meat

Another recipe popular with many. You can use any meat you have on hand for minced meat: beef, pork, poultry. You can even boil and grind the liver. I had minced chicken. And this time I prepared yeast dough with milk. They turned out very soft, just fluffy pies.

Ingredients 5-7 pcs.:

milk – 1 glass;
wheat flour – 400g;
salt – 0.5 tsp;
sugar – 0.5 tbsp;
sunflower oil – 2 tbsp;
yeast – 1 tsp;
mashed potatoes – 50g;
chicken fillet - 200g.

Pies with potatoes fried in milk in a frying pan, recipe with photo:

Heat the milk a little until it is warm.
Add salt and sugar. Stir a little.
After this, add dry instant yeast and stir.
Add flour. Knead the dough and continue kneading for 5 minutes.
Then grease the bowl with vegetable oil and leave the dough to rise for 1 hour in a warm place.
Cut the chicken fillet into pieces. Grind in a meat grinder. Then add salt and, if desired, ground black pepper to the minced meat. Mix the minced meat, put it in a frying pan and fry for 5-8 minutes.
Then add to the prepared mashed potatoes and mix.
When the dough has risen, knead it with your hands, put it on the table and divide it into equal parts.
Roll each piece of dough into a flat cake. Add the filling.
Then we connect the edges of the dough and press each pie a little with the palm of our hand.
Place them in a frying pan with heated sunflower oil. Fry over moderate heat until cooked inside but not burnt on the outside.
And we get lush golden and very tasty pies.

Bon appetit!

Fragrant pastries, especially with tasty fillings, what could be better. Of course, not every housewife can afford to enjoy such a dish from the bottom of her heart, but she still has to pamper her family. An example of such a treat would be mashed potato pies. This is an excellent option for a filling and tasty snack. It is especially pleasant to eat hot baked pies with potatoes on a cold winter evening, enjoying the pleasant taste and aroma of fresh baked goods. We will look at all the secrets and nuances of cooking in a simple recipe that will help demonstrate the best qualities of a housewife.

So, first of all, let’s look at not just how to cook potato pies in the oven, but what we need, first of all, for this.

Product Set

This is a list of ingredients that will help us prepare dough for potato pies:

1 liter of water;
3 teaspoons salt;
2 packs of yeast;
2 eggs;
50 ml vegetable oil;
3.5 tablespoons sugar;
1.5 kg flour.

Let's look at what we need for a tasty filling:

Onion;
Potato;
Salt;
Vegetable oil.

Step by step recipe

This recipe does not require the smallest number of pies; on average, you should get about 50 pieces, which means that you can feed even the largest family. However, if you don't need that much, feel free to reduce the ingredients. For example, by cutting the amount of water in half, you can confidently reduce the amount of other foods in the same proportions.

Before you start cooking, let’s reveal a little secret that will help you prepare delicious baked pies with potatoes now and in the future. For convenience, the filling for potato pies should be prepared in advance. This is due to the fact that the potatoes are cooled.

So, let’s take good advice, so as not to waste time later on letting the filling cool, let’s start making it right now. We take the prepared potatoes and send them to boil; as you know, it won’t take much time. Don't forget to add salt and leave it on the fire until it's ready. While the potatoes are simmering, let's take care of the onions, another important component of the filling. Fry the onion thoroughly in vegetable oil, it turns out golden and aromatic. You don't need to fry it for a long time to prevent it from burning.
At this time the potatoes were cooked. We mash it with a fork so that we get a kind of puree. After this, add the cooked onions to the potatoes, mix well and the potato filling for the pies is ready.
Now we can start preparing the dough. We take a convenient and, most importantly, rather large bowl or any other container. Please note that the dough will increase significantly in size. The water for the test should be warm. We send it to our bowl. Next add the yeast. Let's give them a little time to disperse.
Add sugar and salt to the yeast mass. Then we send the prepared vegetable oil. All this must be mixed thoroughly.
Next, sift the flour so that our yeast pies with potatoes turn out tender and fluffy. Add the sifted flour gradually, stirring at the same time. For now, add only half of the prepared flour, knead it well and let the dough rise a little. After this, add the second half of the flour in the same way.
We leave the dough to rise, but we don’t go far, since during this time we knead the dough; we need to do this several times so that it starts to rise again. We monitor our fluffy dough so that it does not get out of the container.
When we have kneaded the dough for the second time, we can safely lay it out on a work surface sprinkled with flour. This means that we can start making pies with potatoes and onions. If you are not entirely comfortable working with a large amount of dough, you can take it in parts.
We take the dough, cut off a part from it, from which we tear off small pieces to form balls - our future pies. Place the resulting ball on the work surface and roll it out.
When the dough is rolled out into pieces, put the filling on it, which we prepared at the very beginning. We don’t skimp on the filling; as you know, the more the pie is filled with filling, the tastier it turns out. After the filling is in place, we form full-fledged pies; to do this, we simply pinch them together by connecting the edges.
We prepare a baking sheet, to do this, grease it with vegetable oil or, if you have it, baking paper, use it, spreading it around the entire perimeter of the baking sheet. We are posting our charming pies. In order for them to turn out not only very tasty, but also beautiful, we place them seam side down. We place them at a short distance from each other, since they, of course, will increase during baking.
Don’t forget to preheat the oven to about 180 degrees and then place the baking sheet with the pies into it. The potato pies will bake in the oven for about 15 minutes.
Monitor the progress of baking a little and when the pies are browned, you can safely take them out, put them on a dish, but at the same time cover them slightly with a towel.

Potato pies in the oven turned out very tasty, aromatic and tender. Of course, the dough itself plays a significant role in such baked goods, but the filling is also important here. For example, onions added to potatoes gave a pleasant smell and interesting taste.

As it turned out, preparing such culinary delights is not so difficult, you just need to stick to a good recipe, put in a little effort, well, without desire there is nowhere, the desire to pamper your loved ones with a variety of pies, experimenting with delicious fillings, which will allow you to find your favorite recipe , which will become your signature dish. These pies are very tasty and with a cup of hot tea or coffee, as well as a glass of milk will be an excellent component of the overall taste picture.

Fried

Undoubtedly, each of us keenly remembers the aroma and taste of grandma's potato pies, which disappeared from the plate in a matter of seconds. It is the taste that we remember from childhood that is still preserved in our memory, and now that we have become adults, we can easily make this delicacy ourselves, just as tasty and aromatic. The only downside to this great and inexpensive delicacy is the time spent preparing the potato pies. But, as we know, “the game is worth the candle.”

Ingredients

For filling

Our recipe for making dough for potato pies is very simple and also reliable.

This pie dough recipe is suitable for frying pies both in a frying pan and for baking in the oven. This dough can be used to bake not only pies, but also meat and vegetable pies, as well as rolls.
The dough made according to our recipe does not require a lot of time to rise and proof the dough, so we will use it immediately after kneading it and kneading it well.

For the test

Recipe

All ingredients have been collected and are in front of us. Let's start preparing the filling for our potato pies.

Why do we start cooking with the filling, you ask? But because we will start using the dough immediately after preparing it.

While the finished filling is cooling, let's prepare the dough.

The secret of elastic soft dough is that you need to beat it, as if throwing it on the table. Due to this manipulation, the dough becomes much softer. When hitting the table, the existing air is released from the dough, due to which the dough receives a homogeneous and smooth structure.

The last, decisive step is preparing the potato pies themselves.

The history of the “birth” of potato pies.

In general, potato pies were very popular even in ancient times. The very first writing about such pies was found in the diary of one overseas wanderer, who called pies with potatoes cookies with a filling reminiscent of pate in consistency and said that in White Rus' they are treated only to the most welcome guests, i.e. those whom you were glad to see in your home.

What products will we need for our recipe for making potato pies?

Just by the name “potato pies” it becomes clear what we will make our pies from. In general, the standard filling for potato pies is mashed potatoes mixed with onions. But this delicacy has several secrets of its own, knowing which you can make the filling for pies much tastier and more appetizing.

Before mixing onions with mashed potatoes, they must first be fried in vegetable oil.

During cooking, salt and pepper the potatoes, this will give them a more pronounced taste and aroma. Also, while cooking the potatoes, you can add a couple of bay leaves.

Remember that when shaping the pies, the potato dough should be warm and without lumps.

Pies are the best option for a quick snack; they are tasty, nutritious and quickly satisfy your hunger. This dish can be prepared in various ways, using yeast, yeast-free or puff pastry as a basis. And to make fried pies with potatoes in a frying pan even tastier, you can add to the main ingredient of the filling: onions, herbs, mushrooms, meat or offal.

Potato pies are an ideal option for a quick snack.

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

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

You need to prepare the baked goods in this order:

Pour baking powder into warm milk, add salt, sugar and mix.
When bubbles appear on the surface of the dough, add eggs, refined fat and mix until smooth.
Add flour into the liquid mixture in small portions. The quantity indicated in the list of ingredients is indicated approximately; this component should be as much as the dough “takes”.
Knead a loose base for the pies and leave to rise, covering it with a towel.
While the dough is rising, boil the potatoes, mash them with a mortar and puree, add onions fried in oil, sprinkle with salt and spices.
When the base is suitable, knead it again, cut it into small pieces, form them into round cakes and make pies.
Place the pieces in a frying pan with hot fat, seam side down, and fry on both sides.

Advice. After the pastries are ready, they should be placed in one row on a plate 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 you don’t have time to wait for the dough to rise, you can make pies with cabbage and potatoes on a yeast-free basis.

To do this you will need the following products:

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

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

First make the filling. Boil the potatoes in salted water and puree, and fry the cabbage and onions in a frying pan. After this, you need to mix the components and let them cool, and then add chopped dill to them.
While the filling is cooling, you need to make the dough. Beat the egg with a whisk, add salt, sugar, soda and pour the mixture with water.
Add flour little by little until the dough stops sticking to your hands.
Cut the base, fashion the pies and fry them in vegetable fat.

To make the filling of yeast-free pies more rich, you can add grated carrots and finely chopped bell pepper.

Pies with potatoes made from yeast dough in a frying pan

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

The pies will turn out airy and light.

During the cooking process you will need:

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

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

Using a knife, chop the pressed yeast into small pieces and dissolve in half the milk.
Grind the egg yolk with sugar and salt, add melted margarine and dilute with the remaining milk.
Combine the resulting mixture with the dough, add flour, knead a soft dough and leave in a warm place for 60-90 minutes. The base will be ready when it has increased at least one and a half times.
While the dough is rising, boil the potatoes, crush them with a mortar, add salt and fried onions, then cool.
Knead the suitable base, cut into pieces, shape into pies and fry over medium heat.

Important! In order for the yeast dough to rise, 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

You can use puff pastry as the basis for the pies, and make the filling from potatoes and liver.

For this you will need:

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

To prepare this dish, you need to do the following:

Beat the egg with a whisk, add water, salt and slaked soda with vinegar, then mix thoroughly.
Grate the margarine and mix with flour, then add the resulting liquid to the dry ingredients.
Knead the dough, form it into a ball and put it in the refrigerator.
Boil the liver and potatoes, grind the by-products in a meat grinder, and crush the fruits with a mortar, then mix the ingredients and add fried onions, salt and spices.
Roll out the puff pastry into a thin layer, cut out squares, fill them with filling and form triangular pies. Fry them in vegetable fat.

On a note. There is another option for preparing this dish. The formed “triangles” are brushed with egg yolk, sprinkled with sesame seeds and baked in the oven.

Lush pies made from curd dough, 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 a base 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 soda;
300 g flour;
5-6 potato tubers;
a bunch of greenery;
seasonings

How to prepare fluffy pies from curd dough:

Pass the cottage cheese through a meat grinder, add eggs and soda, mix until smooth.
Add flour little by little, knead the airy dough, and then leave it to rise, covered with a towel.
Boil the potatoes in salted water, puree, cool, and then add chopped herbs and mix thoroughly.
Divide the curd dough, form small patties and fry over low heat.

Attention! As a filling for pies made from curd dough, you can use only “non-flowing” components, for example, potatoes or meat, otherwise the pieces will fall apart and the leaking juice will burn during frying.

“Lazy” pies made from batter with mushrooms and potatoes

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

For cooking you will need:

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

You need to prepare “lazy” pies with potatoes and mushrooms in the following order:

Fry the chopped mushrooms in a frying pan, sprinkle with salt and spices, and then place in a colander to drain excess liquid.
Peel the potato tubers and grate them on a coarse grater.
Beat the eggs, pour in sour milk or kefir, add salt, soda, grated potatoes and cooled mushrooms, and then mix until smooth.
Pour enough flour into the mixture so that it resembles pancake batter and stir thoroughly.
Place portions by the tablespoon into a frying pan with heated fat and fry over medium heat.

If you follow this recipe, you can handle the cooking very quickly, and the resulting pies will not be inferior in taste to those made in the traditional way.

Pies with potatoes and meat, fried in a frying pan

When saying “potato pies”, many people mean that this component will be present in the filling. But there is an option for preparing the dish when root vegetables are added to the dough, and the filling is made from meat.

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

During the preparation process you will need:

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

The dish should be prepared in the following order:

Boil the potatoes, add salt, butter, puree and cool.
Grind the boiled meat in a meat grinder, sprinkle with seasonings and season with fried onions.
Add eggs and flour to the potatoes, knead into a stiff dough.
Cut the base, fill with filling and fry in a heated frying pan.

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

Using the above cooking methods as a basis, you can make your own adjustments to them and create many of your own baking recipes.

Today I will share a recipe for the perfect, most delicious fried potato pies. The dough turns out airy, fluffy, aromatic and so versatile: you can make a variety of buns and pies from it. But how to choose the proportions so that the dough rises and does not fall? How to wrap the filling so that it does not leak out of the dough? And most importantly, how to make the pies soft and tender. For many, these questions remain a mystery, but today I will tell you all the secrets. And you will understand that there is nothing simpler than the most delicious fried pies with potatoes. My grandmother gave me this recipe - it's very simple! The pies turn out simply wonderful.

Ingredients:

For the test:

flour - 500 grams;
sugar - 1 tablespoon;
potato broth - 1 glass;
vegetable oil - 3 tablespoons;
dry yeast - 1 teaspoon;
a pinch of salt.

For filling:

potatoes - 1 kilogram;
butter - 50 grams;
onions - 4 pieces;
salt;
vegetable oil.

The most delicious fried pies with potatoes. Step by step recipe

Let's start by preparing the filling. Peel the potatoes, wash them, add salt and let them cook until tender. Let me remind you that when the potatoes can be easily pierced with a knife, they are ready. We drain the broth, but reserve one glass for kneading the dough.
Add a generous piece of butter to the boiled potatoes and mash with a masher.
Peel four medium onions, chop into small cubes, fry in vegetable oil until golden brown.
Add onion to potatoes and stir. If necessary, add salt to our filling and let it cool.
In the meantime, let's move on to preparing the dough. Sift the flour into a bowl prepared in advance, add sugar, salt, and dry yeast. It is better to use instant yeast.
Advice. If you still use fresh yeast, then you cannot cut it with a knife! They will stick to the knife and stick together. They only need to be diluted with warm liquid.
Mix the dry mixture well. Add potato broth.
Advice. In general, when working with dough, when mixing flour with liquid, it is important to pour the liquid into the flour, and not vice versa.
The next ingredient is vegetable oil: add three tablespoons of it: it will make the dough more elastic. Now knead the dough, first with a spoon.
When the dough has acquired a homogeneous consistency, transfer it to a table previously greased with vegetable oil.
Advice. It is very good to grease the table and hands with vegetable oil, not flour. In order not to oversaturate the dough with flour: then the dough will turn out soft, fluffy, airy.
We continue kneading the dough on the table: the dough is soft, a little sticky - we will knead using French technology. This is when we pick up the dough, stretch it as much as possible, fold it, turn it over: and we repeat this again and again, for about 5-7 minutes. But you can trust this task to a food processor.
Place the finished dough in a bowl pre-greased with vegetable oil. Cover with cling film and leave until doubled in volume. This will take approximately 2 hours.
When the dough has risen sufficiently, grease the table with vegetable oil and carefully place it on the table. Separate the required amount: depending on the size of the pie.
We stretch each piece of dough into a thin flat cake, put the filling on top all over the dough, except for the edges. The edges must be left to seal the pie.
We bring the edges together, place the seam side down and make the pie flat. This is done to prevent the filling from leaking out.
Another tip: to prevent the filling from leaking out, sprinkle the dough base with a pinch of starch.
Let's form the rest of the pies. Let's prepare a frying pan: pour vegetable oil into it (it should reach the middle of the pie, about 2 cm).
Place the pies on a hot frying pan and fry on both sides until golden brown. We fry all the other pies in this way, monitor the oil level, and add it if necessary.
Place the most delicious fried potato pies on a paper towel to remove excess oil.

Pies with potatoes are ready: you can serve them on the table - with sour cream! You can make pies from this dough with any filling: sweet or not. You can also add greens to the potatoes: it will be piquant and tastier. To keep the finished pies soft for a long time, cover them with a towel or place them in a pan and cover with a lid. You will find even more recipes on the “Very Tasty” website. And Bon Appetit!