Most recently, I showed, and now, in order to show it in action, I want to offer to fry these same pies. The filling is mashed potatoes with fried onions. I really like fried potato pies in a pan, and not only me. There were a lot of pies. Delicious and soft - what else do you need for happiness?

First you need to prepare the dough for fried pies. Make your favorite dough or use the recipe mentioned above. By clicking on the link, you will see a detailed step-by-step recipe, but I will not dwell on this in detail for the second time.

So, the yeast dough for fried pies with potatoes is ready.

For the filling, boil the potatoes (peeled, cut into slices) in salted water until tender, as in mashed potatoes. Drain the water from the potatoes, chop the onion.

Fry the onion in oil, mash the potatoes and add the onion with oil, salt and pepper to taste.

Stir - the potato filling for fried pies is ready.

Divide the dough into 16 pieces.

And now stick on the pies:

1. Turn a piece of dough with your palm into a cake.

2. Spoon a spoonful of the potato filling onto this pastry.

3. Seal the edges over the filling.

4. Turn the patty over with the seam down and mark the ends.

5. Lightly go over the pie with a rolling pin, giving it a flat shape.

Fry the pies on both sides in sunflower oil.

Here are the pies with potatoes.

Delicious, simply delicious! Enjoy! :)

And bon appetit!

Today I will share the recipe for the perfect, most delicious fried potato pies. The dough turns out to be airy, lush, fragrant and so versatile: you can sculpt 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 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 easier than the most delicious fried pies with potatoes. This recipe was given to me by my grandmother - it is very simple! The pies are just amazing.

Ingredients:

For 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;
• onion - 4 pieces;
• salt;
• vegetable oil.

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

1. Let's start with the preparation of the filling. We clean the potatoes, wash, salt and set to boil until tender. Let me remind you that when the potato is easily pierced with a knife, it is ready. Drain the broth, but leave one glass for kneading the dough.
2. We put a generous piece of butter to the boiled potatoes and knead with a crush.
3. We clean four medium onions, chop into small cubes, fry in vegetable oil until golden brown.
4. Add onions to potatoes and stir. If necessary, salt our filling and let it cool.
5. In the meantime, let's move on to preparing the dough. Sift the flour into a bowl prepared in advance, add sugar, salt, dry yeast to it. Better to use instant yeast.
6. Advice. If you still use fresh yeast, then you can’t cut them with a knife! They will stick to the knife and stick together. They need to be diluted only with warm liquid.
7. Mix the dry mixture well. Add potato broth.
8. 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.
9. 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.
10. When the dough has acquired a uniform consistency, we transfer it to the table, previously greased with vegetable oil.
11. 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.
12. We continue kneading the dough on the table: the dough is soft, a little sticky - we will knead according to French technology. This is when we pick up the dough, stretch it as much as possible, fold it, turn it over: and so we repeat again and again, for about 5-7 minutes. But you can entrust this business to a food processor.
13. Put the finished dough in a bowl, previously greased with vegetable oil. Cover with cling film and leave until doubled in volume. This will take approximately 2 hours.
14. When the dough has risen sufficiently, grease the table with vegetable oil and carefully lay it out on the table. We separate the right amount: depending on the size of the pie.
15. We stretch each piece of dough into a thin cake, put the filling on top all over the dough, except for the edges. The edges must be left to seal the pie.
16. We connect the edges, put the seam down and make the pie flat. This is done so that the filling does not leak out.
17. Another tip: so that the filling does not leak out, sprinkle the base of the dough with a pinch of starch.
18. We form the rest of the pies. Prepare the pan: pour vegetable oil on it (it should reach the middle of the pie, about 2 cm).
19. Put the pies in a hot frying pan and fry on both sides until golden brown. So fry all the other pies, monitor the oil level, add it if necessary.
20. Put the most delicious fried pies with potatoes on a paper towel to remove excess oil.

Potato pies 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 potatoes: it will be spicier and tastier. To keep the finished pies soft for a long time, cover them with a towel or put them in a saucepan and cover with a lid. You can find even more recipes on the Very Delicious website. And Bon Appetit!

Before you cook pies with potatoes in a pan, you have to tinker with the dough. Milk should be heated to 36-37 degrees. Then it should be poured into a warm bowl and pour dry yeast, salt and granulated sugar into it. After lightly stirring the milk, you must wait 5-7 minutes in order to check the activity of the yeast.

If after the specified time bubbles or foam appear on the surface of the dough, then you can continue to knead the dough. If this does not happen, you should prepare a new mixture of fresh yeast.

In milk with active yeast, add a chicken egg and 4 tablespoons of vegetable oil.

Lightly beat the mixture with a spoon or whisk, gradually introduce the sifted flour.

The dough will be soft and sticky. It should gather into a loose clot around the spoon. When kneading, the dough should begin to peel off the sides of the bowl.

After that, it must be transferred to a clean container greased with vegetable oil, and left to proof for an hour. To prevent it from crusting, cover the bowl with a damp towel or cling film. Be sure to look for a warm, protected from noise and drafts place.

After 40-60 minutes, the yeast dough should double in size.

By this time, you need to prepare the filling. You can use ready-made mashed potatoes or, especially for pies, boil 3-4 potatoes and mash. In a small amount of vegetable oil, finely chopped onion should be fried until soft and add it to the puree.

Salt and pepper the filling to taste.

Then everything should be mixed. The risen yeast dough must be divided into 20 small portions. Each should be the size of a small chicken egg. To avoid stickiness, grease your hands and work surface with vegetable oil.

Each piece needs to be flattened in the form of a cake with a diameter of 10-12 cm. In the center it should be slightly thicker than at the edges.

Spread 1 tablespoon of the filling on the cake.

Then you need to form a pie, tightly pinching the edges.

All pies with potatoes and fried onions must be laid out on a greased surface.

Heat vegetable oil in a deep frying pan or deep fryer. Its depth should be at least 1-1.5 cm. Pies should be placed on the pan with the seam down.

In hot oil, they need to be fried until golden brown, first on one side and then on the other side.

Place the finished potato pies on a paper towel to remove excess fat from their surface.

Looking to make something delicious out of nothing, I came across an old recipe for fried potato pies. My grandmother used to make them for me when I was a child. I remember: there was nothing tastier than these soft, fragrant potato pies. All my friends celebrated when she cooked them. We split them in two. And now, remembering my favorite taste, after reading the recipe, I realized: I have all the ingredients at home. This is a very budget friendly dish. In addition, there are a lot of delicious potato pies - enough for a large family or a friendly company (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

1. To prepare the filling: cut the peeled potatoes into small pieces, pour water so that it only covers the potatoes, add salt (approximately 0.5 teaspoon, but be guided by 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 boiled potatoes.
2. Drain the water into a separate bowl: we will use it to knead the dough. We need 350 milliliters of broth. If you got it less than this volume, then add ordinary boiled water.
3. Add butter (50 grams) to the potatoes and crush with a crush until smooth. Try not to leave lumps. To do this, be sure to crush the potatoes when they are still hot.
4. Finely chop the onion and fry in vegetable oil until golden brown. If desired, to get a more delicate creamy taste, you can add about 30 grams of butter.
5. Add the onion to the potatoes, stir well, taste and, if necessary, add some salt. If your children or you do not like the look of fried onions in dishes, then before combining with potatoes, you can beat it with 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.
6. Step-by-step dough preparation: 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. After pouring warm potato broth, 3 tablespoons of vegetable oil and knead the dough. Since fast-acting dry yeast (looking like small cylinders) does not require additional activation, it can be added directly to dry ingredients.
7. If you use dry active yeast (granular), then you must first activate it: for this, we combine warm potato decoction, yeast, sugar, stir and leave for 5-10 minutes (you will notice how they quickly begin to foam). After adding, according to the recipe, sifted flour with salt, pour in vegetable oil and mix.
8. You can knead the dough in any way convenient for you: on the desktop, using French technology (we pick up the dough (about half), pull it out, fold it in half, turn it over and pick it up again, pull it out, and so on). In the bowl: tapping with your hand from the bottom up, constantly turning the bowl to gradually grab all the dough. Or, the fastest way is in the dough mixer using the hook attachment. The result is a very soft, sticky dough: I would call it alive.
9. Lubricate the proofing bowl with vegetable oil, put the dough into it, round it, cover it with cling film and leave it 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 regime ). The dough for pies should increase by 2-2.5 times.
10. Lubricate the desktop with vegetable oil and carefully turn the dough over onto it, trying to keep it airy as much as possible.
11. We grease our hands with vegetable oil and separate small pieces of dough of the same size (I take approximately the size of a chicken egg).
12. We stretch each piece of dough with our hands into a cake, adjust the thickness and size yourself, depending on what kind of pies you like: so that the dough is thin and there is a lot of filling, or vice versa. I pull about a thickness of 0.5 centimeters.
13. We spread the filling on each cake: for this, we also lightly grease our hands with vegetable oil, form a small cutlet from the potato filling and put it on the cake. We level the filling over the cake so that the edges of the dough remain free: approximately 1 centimeter to the edge.
14. Lubricate clean hands again with vegetable oil and pinch the edges of the dough (like a dumpling), after which we turn the pie with the seam down and make it as flat as possible: so that it is better fried.
15. Pour a lot of vegetable oil into the 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 right temperature for frying, throw a little dough: if it starts to boil immediately, then the temperature is right.
16. Fry the pies until golden brown on both sides.
17. Put the finished fried pies first on a paper towel to remove excess fat, and then transfer to a dish.

Fried pies with potatoes and onions turned out to be just 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 immediately understand. These cookies sell out faster than they're made! In general, if desired, you can add mushrooms, boiled liver, chopped in a meat grinder, any greens to the filling - and whatever you like.

I offer you a good recipe for fried potato pies in a pan, which are soft and tasty. They are not difficult to prepare, and it does not take very much time. I take the simplest products for them, which for sure are always 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 bacon cubes to it.

I make dough for fried pies with potatoes on water, which turns out quite economically, and I use fresh pressed yeast, but you can also take dry ones, see for yourself how you like it more. But keep in mind that dry yeast is not added in the same amount as pressed.

Below I will tell you in detail how to cook tasty pies with potatoes in a pan so that they are soft and tender in taste. If you have them for another day, store them in the refrigerator, and before serving, reheat in a pan or in the microwave, it will be even tastier. Most of all I like to eat them warm, when they are only - only cooked, but also warmed up, they are quite tasty. If you take lunches to work, then such pies are definitely suitable for you, because they are also satisfying.

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

And I also suggest you look, which are 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 potato pies

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

I add flour last and start the kneading process. But do not add flour at a time, it is better to do this in several approaches.

At first I interfere 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 it is quite possible to knead it with them. To the touch it turns out soft, elastic and does not stick to hands. I cover it with a towel and leave it to rise 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 there is time, I will prepare it. First, I peel the potatoes and cut them into pieces, then put them in a saucepan, pour water, salt and put them on the fire. While the potatoes are cooking, I peel the onion and finely chop it. Then I transfer it to a heated frying pan with vegetable oil and fry over high heat.

I 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, but leave a little.

Then I make mashed potatoes with a special device. And when it is ready, I add butter, chopped dill and fried onions to it.

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

During this time, it has increased well in volume and has become airy, so now I spread it on a silicone mat sprinkled with flour and you can begin to form 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 close it up, turn it upside down and form flat pies with potatoes, simply flattening them with my palm.

Now see how to fry potato pies so that they have time to bake inside. I pour vegetable oil into the pan and put it on the fire to warm up, when it warms up, I put 3-4 pieces into it at a time, if you have more room, then put more.

I fry pies with potatoes in a pan over medium heat, that is, if I have 14 divisions, then I put them on 10 - 11. I fry them until cooked and golden on both sides.

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

I serve them to the table with sour cream or any sauce, I prefer the first option. Here is a recipe for fried pies with potatoes. I really like them, so I advise you to try them. Bon Appetit!