Fried pies with potatoes. Very tasty fried pies with potatoes. Step by step recipe

Pie with potatoes is a favorite and familiar food to everyone.

Neither children nor adults will refuse this rosy product.

Especially if the pies are homemade and fried, fluffy and aromatic, prepared according to our recipes.

Shall we indulge in some delicious pies?

Pies with potatoes fried in a frying pan - general cooking principles

Most pie recipes use yeast dough. With it, the products turn out to be porous, airy, and if cooked correctly and allowed to dry out, they will remain soft for a long time. Nowadays pressed raw yeast is rarely used and almost all recipes are tailored to dry granules.

How to knead yeast dough:

Milk, kefir;

Mixtures of water and sour cream;

Based on a mixture of several ingredients.

Thrifty housewives make dough using soured milk and other stagnant products. They also put a little butter in it, you can add an egg. Flour is always sifted before adding to get rid of impurities and fill the product with oxygen, which yeast needs for normal development.

Fried pies can also be made from unleavened dough using water or kefir. For porosity and softness, baking powder is added to it.

For the filling, mashed potatoes are mainly prepared. Often they put in it: onions, meat products, vegetables, mushrooms, sausages. Fry the pies in vegetable oil in a frying pan in batches, several pieces at a time.

Recipe 1: Potato pies fried in a pan made from yeast dough

A classic recipe for pan-fried potato pies. For aroma and a richer taste, onions are added to the puree.

0.5 liters of water (you can use whey or milk);

Spoon of sugar;

About 6 cups flour;

¼ spoon of salt;

40 ml oil.

0.8 kg potatoes;

0.15 kg of onion.

1. Pour heated water into a large bowl or pan, add sugar, yeast and half the flour. Leave the dough for thirty minutes.

2. Add salt and remaining flour. When kneading, add oil. Cover the pan (bowl) with a towel and leave until well risen. The dough should increase in size by three times.

3. For the filling, prepare regular mashed potatoes. Cut the onion into cubes, fry and add to it. Don't forget about spices. In addition to salt, you can add pepper, some herbs, paprika and other spices.

4. Take out the dough and cut it into pieces, put it on the table, let it rise a little. Flatten each into a flat cake, add the filling, and connect the edges.

5. Heat oil in a frying pan. The layer thickness should be at least 2 centimeters, otherwise the pies will bake unevenly.

6. Lightly flatten the molded pies so that they are not so round and fry on both sides. There is no need to cover the pan, since the filling is already ready, and the yeast dough is fried quickly.

Recipe 2: Potato pies fried in a frying pan made from unleavened dough

The special feature of these pan-fried potato pies is the thin unleavened dough, which is kneaded with kefir without adding yeast. For porosity, baking soda is added; you can replace it with ripper.

500 ml kefir;

Salt, sugar;

2/3 tsp. soda;

2-3 spoons of oil.

For the filling, prepare regular mashed potatoes, as in the previous recipe. Can be done with or without onions.

1. Add soda to warm kefir and mix.

2. Separately, beat 2 eggs with a spoon of sugar and a pinch of salt. Pour into kefir, stir.

3. Pour in flour, pour in a couple of spoons of butter, and knead. Make an elastic but not too tough dough. Let him lie down, 15 minutes is enough.

4. Make balls from the dough, roll it out, put the filling and make regular pies. The amount of filling and size is at your discretion.

5. Fry in a frying pan with butter until golden brown.

Recipe 3: Potato pies fried in a choux pastry pan

The main advantage of such potato pies fried in a frying pan is the instant dough, which does not need to stand for a long time. In general, it can be used with any filling, not necessarily only with potatoes. It is mixed with yeast, but using a special technology.

460 ml water;

0.6 kg flour;

11 grams of yeast;

1 tsp. salt;

1 tbsp. l. Sahara;

30-50 grams of butter.

The filling is mashed potatoes with onions or any other additives. Approximately it will take about 800 grams.

1. Divide the water in half. We heat one part until warm, and boil the second.

2. Dissolve sugar with yeast and salt in warm water.

3. Sift flour into a large bowl, make flour and pour in liquid, add butter. Mix a little with flour and immediately pour in boiling water. Stir vigorously with a spoon, then with your hands. If the dough is weak, you can add more flour.

4. You can immediately form the pies, but it is better to let the dough stand for 10 minutes so that the gluten swells, it levels out, becomes smooth and soft.

5. We cut, sculpt and fry the products in the classic way, as described in the recipes above.

Recipe 4: Potato pies fried in a puff pastry pan

The version of puff pastries with potatoes fried in a frying pan will especially appeal to those who are not friends with dough. It will also help out if you have leftover mashed potatoes from lunch or dinner and you urgently need to think of something for tea or a snack. It is better to use puff pastry with yeast; it makes fried products softer.

1 pack of dough;

600 grams of puree;

1. For a more pronounced taste, add a little pepper to the puree, you can add chopped garlic, dried or fresh herbs. Mix.

2. Lay out the puff pastry on the table and roll it out to three millimeters.

3. Now you can squeeze it out with a large cup to make circles. But this is not very profitable, since there will be a lot of trimmings. It is better to cut into rectangles or squares. The size is arbitrary.

4. Now place the filling in the center of each piece.

5. Take a brush (rag, sponge), moisten it in water and go along all the edges of the pieces, moisten it.

6. Let's make pies. They can be in the form of rectangles, triangles or envelopes. We do what we like or what works best.

7. Fry in oil until cooked.

Recipe 5: Potato pies fried in a pan from yeast dough with milk

Another version of the dough with yeast for fried pies. In this recipe it is richer, more tender, the products turn out ruddy and airy. We prepare the usual filling from puree.

0.8 kg flour;

300 ml milk;

Salt and sugar;

80 grams of butter; drained;

15 grams of yeast (dry).

1. Dissolve a spoonful of sugar with yeast in warm milk. Leave for 15 minutes. During this time, melt the butter and cool until warm.

2. Mix the egg with a little less than a teaspoon of salt and add to the milk. Stir.

3. Pour in the oil and add the flour. Knead soft dough. The lump should be homogeneous and smooth.

4. Place in a tall pan, cover with a towel and leave for an hour. Then knead it and let it sit for another half hour.

5. We start making regular pies and fry them in a frying pan.

Recipe 6: Pies with potatoes and meat fried in a frying pan

Potato pies fried in a frying pan will turn out especially aromatic and tasty if you add a little minced meat to the filling. We use any yeast dough.

1 kg of dough;

0.6 kg potatoes;

2 onions;

0.3 kg minced meat;

Butter.

1. Cut the peeled potatoes into pieces and cook the puree in salted water.

2. Cut the onions into cubes and fry in butter for a minute.

3. As soon as the onion becomes transparent, add the minced meat and fry until tender. 7-8 minutes is enough.

4. Mix the fried minced meat with mashed potatoes, add more salt, pepper and other spices. Let the filling cool.

5. Make pies with cooked minced meat and fry until done.

Recipe 7: Pies with potatoes and cabbage fried in a frying pan

Potatoes and cabbage are an ideal combination, especially as a filling for fried pies. We will use sauerkraut, it turns out especially tasty. But you can also fry fresh in a frying pan. We use absolutely any dough, it turns out delicious with fresh dough.

Filling ingredients

500 grams of potatoes;

600 grams of sauerkraut;

1-2 onions;

Oil and spices.

1. Prepare classic mashed potatoes, add fried onions.

2. Squeeze the sauerkraut; if it is too sour, you can rinse it.

3. Heat a little oil in a frying pan, add cabbage and fry until soft.

4. Now roll out the dough into flat cakes and put half a spoonful of mashed potatoes and the same amount of cabbage into each one. We seal the edges.

5. Fry the pies in oil until golden brown.

Recipe 8: Pies with potatoes and sausages fried in a frying pan

Just a couple of sausages will completely change the taste of these pies. The filling will be aromatic and more tasty. It is better to use yeast dough with milk or water.

1 kg of dough;

0.7 kg potatoes;

1 onion;

Salt pepper;

Oil and spices;

2-4 sausages.

1. Prepare regular mashed potatoes.

2. Finely chop the onion and fry in oil until the pieces are transparent.

3. Add chopped sausage and fry together. Instead of sausage, you can similarly take a sausage or a piece of sausage.

4. Mix the puree with sausages, season the resulting filling with spices.

5. Divide the dough into 14-15 pieces, make flat cakes, add the filling and connect the edges.

6. Fry like regular potato pies until the crust is browned.

Pies with potatoes fried in a frying pan - useful tips and tricks

You cannot add a lot of sugar to the dough for fried pies, otherwise they will quickly burn and remain raw inside.

Steep and hard dough is kneaded only for dumplings and other similar products. The pies do not tolerate it; they turn out tough and tasteless. They require soft and airy dough, even if a little sticky.

Many housewives cut the dough on a table sprinkled with flour. But when frying, the grains burn, soot forms in the pan, and the oil smokes. But all this can be easily avoided. It is enough just to use vegetable oil instead of flour. They lubricate the cutting surface, as well as your hands.

Fried pies will turn out especially tasty if you mix vegetable oil with ghee. But you don’t need to add a lot, otherwise the mixture will burn quickly.

Place the pies on the frying pan only with the seam side down. If you do the opposite, there is a high probability that the product will break apart.

The pies are placed only in hot oil. If it is not heated enough, it will penetrate into the dough, the products will turn out oily, too greasy and tasteless.

I offer you a good recipe for fried potato pies in a frying pan, which turn out soft and tasty. They are not difficult to prepare, and it does not take much time. I take the simplest products for them, which are probably always available in any home. Inside is a very tasty filling for pies with potatoes, which is made from mashed potatoes, dill, a piece of butter and onions fried until golden. You can also add parsley and finely chopped and fried lard cubes to it.

I make the dough for fried pies with potatoes using water, which is quite economical, and I use fresh pressed yeast, but you can also use dry yeast, see for yourself which one you like best. But keep in mind that dry yeast is not added in the same quantity as compressed yeast.

Below I will tell you in detail how to deliciously cook potato pies in a frying pan so that they are soft and delicate in taste. If you have them for another day, store them in the refrigerator, and before serving, reheat them in a frying pan or in the microwave, it will be even tastier. I most like to eat them warm, when they are just cooked, but even when heated, they are quite tasty. If you take lunches to work, then these pies are definitely suitable for this, because they are also filling.

Be sure to try making these delicious yeast pies with potatoes, fried in a frying pan in vegetable oil. By the way, you can make other pies from this dough, with different fillings. This filling can also be used for another type of dough, because maybe you like to make them with milk or kefir, or maybe even with boiling water.

I also suggest you look at them, which turn out very tasty.

Ingredients:

Water – 300 ml.
Pressed yeast – 10 g
Butter – 35 g
Vegetable oil – 2.5 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Wheat flour – 480 g

Filling:

Potato
Onion – 1 pc. (large)
Butter – 10 g
Dill greens - to taste

How to cook pies with potatoes

Since I have fried potato pies on water, the first thing I do is make the dough itself. To do this, pour warm water into a large container, the temperature of which does not exceed 40 degrees, which is important for yeast. Next, I stir well with a spatula so that they dissolve in the water. Then I add sugar, salt, vegetable oil and melted butter.

I add the flour last and begin the kneading process. But don’t add flour at once; it’s better to do it in several approaches.

First I stir with a spatula, and when it becomes more difficult to do this, I continue to knead with my hands. By the way, if you have a bread machine or even just a mixer with a dough attachment, then you can knead it with them. It feels soft, elastic and does not stick to your hands. I cover it with a towel and leave it for 1 hour. It is important to put it in a warm place so that it comes up faster.

Since I must have a filling for pies with potatoes and onions, while I have time, I’ll start preparing it. First, I peel the potatoes and cut them into pieces, then I put them in a saucepan, fill them with water, add salt and put them on the fire. While the potatoes are boiling, I peel the onion and chop it finely. Then I transfer it to a heated frying pan with vegetable oil and fry it over high heat.

Fry the onion for about three minutes, stirring occasionally so that it does not burn, but turns out to be a beautiful golden color.

While we are doing all this, the potatoes are boiled, so I drain the water from it, but not all of it, but leave a little.

Then I use a special device to mash the potatoes. And when it’s ready, I add butter, chopped dill and fried onions to it.

I mix everything again and the potato filling for the fried pies is ready, so now it’s time to check how well the dough has risen.

During this time, it has expanded well in volume and become airy, so now I put it on a silicone mat sprinkled with flour and you can start forming pies.

First, I knead it well and immediately cut it into pieces, preferably not large ones. In my opinion, the smaller the product, the neater it looks. From each piece I form a flat cake, in the center of which I put the potato filling.

Then I carefully seal it, turn it seam side down and form flat pies with potatoes, simply flattening them with the palm of my hand.

Now see how to fry pies with potatoes so that they have time to bake inside. I pour vegetable oil into the frying pan and put it on the fire to warm up. When it is hot, I put the preparations in it 3-4 pieces at a time, if you can fit more, then put more.

I fry the pies with potatoes in a frying pan over medium heat, that is, if I have 14 divisions, then I set it to 10 - 11. Fry them until cooked and golden brown on both sides.

I transfer the finished products into a bowl and leave to cool slightly before tasting. From these products I made 16 pies.

I serve them at the table with sour cream or any sauce; I prefer the first option. This is the recipe for fried pies with potatoes. I really like them, so I advise you to try them too. Bon appetit!

Step 1: Prepare the dough for the pies.

The milk needs to be heated, but do not let it boil or burn. We don't need hot milk either, only warm milk. Check the temperature by dipping your finger (clean, of course) into the milk. Add sugar to the milk and, stirring, dissolve it. Now you can pour in the yeast, after which we stir the mixture again until foam appears.

To make the dough for pies more airy, you need to sift the flour before cooking - this way it is saturated with air. So, pour the flour into a bowl and make a small depression in the center, into which we pour the milk with dissolved yeast and sugar. We leave the yeast to ferment so that it rises and forms a so-called “cap”, which is clearly shown in the photo. "Cap" means the yeast is fresh and fermented enough to continue cooking.

Break a couple of eggs into a glass, pour vegetable oil and salt into them. Beat them with a whisk or fork.

Pour the whipped mixture into the bowl with flour and yeast and begin to knead the dough, in a spiral from the center to the edges. When a ready-made lump forms, you need to beat the dough on the table so that it becomes even softer and more homogeneous. Now the dough is ready for rolling out and subsequent baking.

Step 2: Prepare the filling for the pies.

Potatoes and onions should be washed with running water and peeled and peeled. Fill a saucepan with water and place the potatoes in it. We cook it as for puree; the filling itself will consist of it. When the water boils, add bay leaf to give the vegetable more flavor.

While we are waiting for the cooking to complete, finely chop the onion.

20 minutes after the start of cooking, check the readiness of the potatoes with a knife or fork; when the tubers are easily pierced, this means you can drain the water and be sure to remove the bay leaf. We make mashed potatoes from boiled potatoes, adding milk and butter so that the potatoes are better wrinkled and the filling is more tasty. Salt and pepper to taste, mix well and cool. Now the filling is ready!

Step 3: Prepare fried potato pies.

Sprinkle the table or other rolling surface with flour to prevent the dough from sticking. We pinch off small balls from the dough ball, which we roll into flat cakes, approximately 6 millimeters thick. If you like there to be more dough and less filling, then roll out the flatbread thicker. Place about 1 tablespoon of filling in the center of the cake, and then bring the edges together and pinch them very carefully and carefully so that the pies do not open.

Grease a frying pan with vegetable oil, heat it up and fry the first batch of pies over medium heat, on both sides. When a golden crust forms, the pies are ready. You can put them on a plate with a slotted spoon, and send the next batch to the frying pan. It will take you about 10 minutes to fry one batch of pies.

Step 4: Serve the finished fried pies with potatoes.

The pies taste best when they are just cooked, so we call the family to the table, pour milk or tea into glasses and serve hot pies with a crispy crust. Lunch pleasure is guaranteed! Bon appetit!

Instead of dry active yeast, you can use fresh pressed yeast. You will need 30 g of them.

Try adding dried dill to the filling - it will add an incredible aroma. And if you want heartier pies, add fried mushrooms, cabbage or meat to the potatoes.

If you want as little oil as possible on the pies, dry them with a paper towel.

Save your time; you don’t need to make all the pies at once, especially since the dough doesn’t need to rise. Make the first batch and send it to the frying pan while they are frying, make the second, etc.

If the dough is soft and elastic enough, you can not roll it out, but simply knead it with your hand. Grease your hands with vegetable oil to prevent the dough from sticking.

To prevent the pies from “sweating,” do not stack them on top of each other. Spread a towel and lay them in a row, or even better, place them vertically. This way the pies cool faster and don’t get soggy.

If you are afraid that the onion will not have time to steam inside the pies, fry it in a frying pan with a little oil before adding it to the filling.

In my search for making something tasty out of nothing, I came across an old recipe for fried potato pies. My grandmother often prepared them for me as a child. I remember: there was nothing tastier than these soft, fragrant potato pies. All my friends celebrated when she cooked them. We scattered them in no time. And now, remembering my favorite taste and reading the recipe, I realized: I have all the ingredients at home. This is generally a very budget-friendly dish. In addition, you get a lot of delicious pies with potatoes - enough for a large family or a friendly group (especially if they are children).

Ingredients:

flour - 500 grams;
dry yeast - 1 teaspoon (5 grams);
sugar - 1 tablespoon;
salt - 0.25 teaspoon;
potato broth - 350 milliliters;
vegetable oil - 3 tablespoons;
vegetable oil for frying.

For filling:

medium-sized onions - 4 pieces;
peeled potatoes - 800-1000 grams;
salt - 0.5 teaspoon (to taste);
butter - 50-80 grams.

Very tasty fried pies with potatoes. Step by step recipe

To prepare the filling: cut the peeled potatoes into small pieces, add water so that it just covers the potatoes, add salt (approximately 0.5 teaspoon, but use your taste here), cover with a lid and boil over medium heat until tender. We check readiness with a skewer or the back of a match: it will easily go into the boiled potatoes.
We pour the water into a separate bowl: we will use it to knead the dough. We will need 350 milliliters of broth. If you get less than this volume, then add regular boiled water.
Add butter (50 grams) to the potatoes and mash with a masher until smooth. Try not to leave any lumps. To do this, be sure to crush the potatoes while they are still hot.
Finely chop the onion and fry in vegetable oil until golden brown. If desired, you can add approximately 30 grams of butter to get a more delicate creamy taste.
Add the onion to the potatoes, stir well, taste and, if necessary, add salt. If your children or you do not like the look of fried onions in dishes, then before combining them with potatoes, you can beat them in a blender until smooth. Or replace it with finely chopped dill. Only in this case, add 2-3 tablespoons of vegetable oil to the potatoes to make the mass more tender.
Step-by-step preparation of the dough: if you use dry instant (fast-acting) yeast, then in a deep bowl mix the sifted flour, sugar, yeast, salt (if your broth is lightly salted) and mix. Then pour in warm potato broth, 3 tablespoons of vegetable oil and knead the dough. Since instant dry yeast (which looks like small cylinders) does not require additional activation, it can be added directly to the dry ingredients.
If you are using dry active yeast (granulated), then you must first activate it: to do this, combine warm potato broth, yeast, sugar, stir and leave for 5-10 minutes (you will notice how quickly it begins to foam). Then add, according to the recipe, sifted flour and salt, pour in vegetable oil and mix.
You can knead the dough in any way convenient for you: on the workbench, using the French technology (we pick up the dough (approximately half), stretch it, fold it in half, turn it over and pick it up again, stretch it, and so on). In a bowl: beat with your hand from bottom to top, constantly turning the bowl to gradually capture all the dough. Or, the fastest way is in a dough mixing machine using a hook attachment. The result is a very soft, sticky dough: I would call it alive.
Grease a proofing bowl with vegetable oil, place the dough in it, round it, cover with cling film and leave in a warm place for about 1.5-2 hours (maybe earlier, depending on the activity of your yeast and the quality of the flour, and the temperature ). The dough for pies should increase 2-2.5 times.
Grease the work surface with vegetable oil and carefully turn the dough onto it, trying to keep it as airy as possible.
Grease your hands with vegetable oil and separate small pieces of dough of the same size (I take them approximately the size of a chicken egg).
We stretch each piece of dough with our hands into a flat cake, adjust the thickness and size yourself, depending on what kind of pies you like: so that they have a thin dough and a lot of filling, or vice versa. I pull about 0.5 centimeters thick.
We put the filling on each flatbread: for this we also lightly grease our hands with vegetable oil, form a small patty from the potato filling and place it on the flatbread. We spread the filling over the cake so that the edges of the dough remain free: approximately 1 centimeter to the edge.
With clean hands, we again grease with vegetable oil and pinch the edges of the dough (like a dumpling), after which we turn the pie over with the seam down and make it as flat as possible: so that it is better fried.
Pour a lot of vegetable oil into the frying pan, 1.5-2 centimeters thick (it is necessary that the oil reaches the middle of the pie), heat it over medium heat. To check the desired temperature for frying, throw in a little dough: if it starts to boil immediately, then the temperature is right.
Fry the pies until golden brown on both sides.
We first place the finished fried pies on a paper towel to remove excess fat, and then transfer them to a dish.

The fried pies with potatoes and onions turned out just like a bomb: soft dough with a delicious crispy crust, like after deep-frying, and a very tasty potato filling, like with mushrooms - you won’t understand right away. These pies sell out faster than they cook! In general, if you wish, you can add mushrooms, boiled liver, minced in a meat grinder, any greens to the filling - and whatever you like.

While the dough is rising, you need to make the filling. Wash the potatoes, peel and boil until tender in salted water.

Cut the peeled onion into cubes and fry in vegetable oil, stirring occasionally.

Fry the onion over low heat for about 7-10 minutes until the onion becomes soft and golden.

The dough has doubled in volume, you can start working with it.

When the potatoes are cooked, drain the water. Add fried onions to the potatoes and crush the potatoes into mashed potatoes, add salt and ground black pepper to taste, mix the resulting filling well. Knead the dough and divide into equal small pieces. I got 38 pieces. Roll each piece into a flat cake and add a tablespoon of filling.