Recipe for pies with potatoes on the water. Fried pies with potatoes from patty dough - a recipe with photos and videos

Calories: Not specified
Time for preparing: Not specified

For test:
- yeast (dry) - 1 tbsp. l. or yeast (pressed) - 25 g,
- water (warm) - 100 ml,
- water (boiling water) - 100 ml,
- kitchen salt - 0.5 tsp,
- premium wheat flour - 320-350 g.
- granulated sugar - 1 tbsp. l.
- oil (vegetable, olive) - 1.5 tbsp. l. (+ oil for frying).
For filling:
- potato tubers - 500 g,
- turnip onion - 1-2 pcs.,
- vegetable oil for sauteing onions.

Recipe with photo step by step:

Pour warm water into the dishes, put the yeast, table salt and granulated sugar, stir and leave the dough for 15 minutes to rise.

Pour flour into another bowl (3-4 tablespoons), pour in oil and boiling water. Mix thoroughly and quickly with a spoon.

After we introduce the dough into the dough. And gradually add the remaining flour.

Then knead the dough, cover the bowl with the dough with a towel and put it in a warm place (about 1 hour).

While the dough is rising, prepare the filling. Boil the peeled potatoes in salted water. Drain the water and make a puree out of it.
We clean the turnip, and then chop it into rings. Saute it in a frying pan with vegetable oil until it becomes transparent.
Add onion to mashed potatoes and cool it down.

During this time, the dough should rise well.

Roll it out on a board and cut out circles with a glass.

Put the filling in the middle of each and pinch the dough to make a beautiful pie.

We leave the formed pies to rise (for 15 minutes), and then proceed to the last stage.

We fry the products in a hot pan with oil.

Fry on both sides for 5-6 minutes under a closed lid.

Put the hot pies in a bowl, cover with a towel and cool. And for those who love sweet pastries we have the recipe. if you haven't baked yet

fried pies with potatoes, I always evoke memories of my distant childhood, when they were sold on the street. Then they seemed unusually tasty. Years have passed, and for a long time I myself have been preparing pies with peas, cabbage, mushrooms and potatoes. And, of course, catering pies cannot be compared with homemade pies. This dish is, one might say, folk. Because it is accessible to all strata of society. Cheap and versatile, because they can be served with any soup, borscht, cabbage soup, tea, coffee, broth, unsweetened juice. I love eating them with sour cream. My pies are made on the simplest lean dough with yeast, without butter and milk. So the recipe is useful to everyone who adheres to the post. Yeast pies with potatoes are tender and very tasty.

Ingredients

Water - 200 ml;
Pressed yeast - 20 g;
Salt - 1 tsp;
Sugar - 1 tsp;
Flour - 350-400 g;
Sunflower oil in the dough - 4 tablespoons;
Sunflower oil for frying;
Potatoes - 350 g;
Onion - 1 pc.

How to cook yeast fried pies with potatoes in a pan

Prepare the pie dough. Pour warm boiled water into a bowl. Her temperature should be 35-36 degrees. That is, the water should be pleasantly warm, but not hot. Pour yeast into water, add sugar and stir. I had fresh pressed yeast. If you have dry yeast, then take them three times less, that is, 7-8 grams.

Sift the flour into a deep bowl to get rid of unnecessary impurities and enrich the flour with oxygen. Flour may need a little more, or a little less than the amount indicated in the ingredients, as it is different.

Pour water with yeast and sugar into flour. Add four tablespoons of refined sunflower oil.

Pour salt into the dough.

Knead a soft elastic dough that does not stick to your hands. But even if it sticks to your hands a little, it's not scary. In the process of cooking pies, you can add flour.

Cover bowl with cling film or towel and place in a warm place. It is very convenient to use the microwave. Pour water into a cup or glass, heat it well in the microwave. Leave a glass of water in the oven. Put the bowl of dough in there and close the microwave. Of course you can't turn it on. The dough in these conditions rises in 40-50 minutes.

While the dough is rising, make the pie filling. Peel potatoes, wash and cut. Put in a saucepan and cover with water, salt to taste. Boil potatoes until tender.

Peel the onion, wash and chop finely. Put in a pan.

Pour in the sunflower oil and fry the onion until golden brown.

Prepare mashed potatoes from boiled potatoes. Add fried onion to it and mix well. The pie filling is ready.

When the dough is suitable, punch it down and divide it into balls weighing 50-60 grams. Roll each ball into a cake. Put a heaping tablespoon of potato filling on the tortilla.

Blind the edges of the cake, forming an oblong pie.

Do this with all the dough and filling. From the indicated amount of ingredients, 14-15 medium-sized pies are obtained.

And finally, the last stage - frying pies. Pour sunflower oil into a frying pan, heat it up and lay out the pies.

Fry the pies until golden brown over medium heat. Appetizing and very tasty pies with potatoes in a pan are ready.

teaser network

Thin fried pies with potatoes on kefir

Fried pies are one of the favorite snacks of many people. And homemade pies are also a delicious snack. According to this kefir dough recipe, they can be prepared with any filling to your liking. What is important for me, pies are obtained with a very thin layer of dough, and this makes it possible to fully enjoy the filling, and not the dough itself. The dough is prepared very quickly and does not require time to rise, which is very convenient for many. And the fried pies are delicious. I recommend everyone to try.

Ingredients:

Kefir - 1 cup (250 ml)
Chicken eggs - 1 piece
Baking powder - 1 tsp
Sunflower oil - 2 tablespoons in the dough + 50 ml for frying
Flour - 350 grams
Mashed potatoes - 300 grams
Fresh or frozen dill - 1 bunch
Salt - 1 tsp in dough + 1 tsp in puree

Recipe for making thin fried pies with kefir potatoes at home

To prepare the dough, mix kefir at room temperature with egg, salt and baking powder. Mix.

Add sunflower oil and mix again.

Add parts of 300 grams of flour and knead a homogeneous dough. The remaining flour will be needed already when forming the pies themselves. Cover the dough with cling film and leave to rest for a while.

And at this time, proceed to the preparation of potato filling for fried pies. Boil the potatoes in salted water, mash them into a puree using a small amount of the broth in which they were boiled. Finely chop dill and mix with mashed potatoes. Let the pie filling cool slightly.

Now you can start forming pies with potatoes. Sprinkle the work surface with flour. Divide the dough into two parts and roll out thinly to a width of about 4-5 mm. Using a cup or glass, squeeze circles out of the dough.

Put 1 tsp on half the circles. fillings.

Cover the second half of the dough with the first and pinch the edges well.

Then, using a rolling pin, roll out the finished pies, thereby giving them a thinner and more oblong shape. Do the same with the rest of the dough.

Heat a frying pan with oil and fry the pies until golden brown on each side.

Add oil if necessary. When frying, the pies remain about the same size as when raw, which will appeal to those who love the filling more than the dough itself.

Fry all the pies and put in a large bowl, which is simply covered with a towel while they are hot. When they have cooled, you can cover the bowl with cling film, so the pies will retain their freshness longer.

Ready fried pies with kefir potatoes served with sour cream.

Bon appetit!

About stuffing

The filling with potatoes for pies can be done differently. In the first recipe, we used boiled potatoes, in the second we added dill.

You can also add fried mushrooms, chopped liver or meat to the potato filling.

Hello, dear readers of "Simple and delicious"!

Today I want to show how an excellent yeast dough is prepared for fried and baked pies. Fried pies are obtained such that they say "melt in your mouth", especially when they are warm. Well, baked ones, of course, also turn out very tasty. From ready dough Let's cook delicious fried pies with potatoes and onions.

When cooking yeast dough I used fresh pressed yeast. With them, in my opinion, the pies are especially airy. I carefully weighed all the ingredients on an electronic kitchen scale, although I usually do it by eye. So, if you keep the proportions, you should get the same wonderful pies.

Ingredients:(for 20 pies)

for the test

550-560 g flour (this is about 3.5 cups with a capacity of 250 ml)
1 cup milk (250 ml) 3.2% fat
1 egg
25 g pressed yeast (1/4 of a 100-gram pack), or 1 tbsp. l. with a slide of dry
1/4 cup vegetable oil
1 st. l. sugar (for sweet pies 2-3 tablespoons of sugar)
1 tsp without a slide of salt
2-3 tbsp. l. warm water to dilute the yeast

For filling

500 g potatoes
2 medium onions
30-35 g butter (fry the onion)
salt to taste

Cooking:

First, grind the yeast with your hand. They crumble very easily.

Add 1 tbsp. l. sugar, 1 tsp flour and 2-3 tbsp. l. warm water. We mix. If there are small lumps of flour left, don't worry - when the yeast rises, the flour will completely disperse.
Unused yeast can be safely frozen by wrapping it in cling film. When frozen, they do not lose their properties.

We set the yeast aside for 10-15 minutes, let it rise. We start preparing the dough. In a large mixing bowl, whisk the egg and 1 tsp. salt. Then add a glass of milk and a quarter glass of vegetable oil. We mix. Warm up the milk a bit.

After 10-15 minutes, the yeast has risen with a magnificent hat.

Add them to the egg-milk mixture and mix gently with a spoon.

Weigh the flour, sift it and gradually, in 3-4 doses, add to the dough. We interfere first with a spoon, and then with our hands, putting the dough on a table sprinkled with flour. The palm can be periodically lubricate vegetable oil, will stick to the dough less. It is necessary to knead for a long time until the dough becomes completely homogeneous.. X well mixed This dough does not stick to your hands at all.

Cover the cup with the dough with a clean towel or lid and put in a warm place. I usually put on a stool to a warm battery. If the batteries are cold (in summer 🙂), I pour some warm water into a basin and put a cup of dough there. But, generally speaking, such measures are necessary if you use dry yeast, just the dough will rise faster. And if the yeast is fresh, the dough will rise in any case quickly enough.

So, after about an hour, or a little less, we see this picture:

Now you need to knead the dough and let it rise again. We press the palm of our hand, it should turn out something like this:

We put the dough again to approach, but for now we will prepare the filling for fried pies. We clean the potatoes and put them to boil. Salt at the end of cooking. Onion cut into small cubesand fry in butter until golden brown.

We make mashed potatoes from boiled potatoes, using part of the broth in which they were cooked. If required, add salt to taste. Add the fried onion from the pan along with the oil to the puree and mix well.

While preparing the filling, the dough has risen again.

Lubricate the working surface with vegetable oil and spread the finished dough on it.

Divide the dough into 20 approximately equal parts in the form of balls.

We let the dough rise a little until the balls look something like this:

Gently knead each ball with fingertips into a cake and put 2 tsp. fillings.

Here it was necessary to take a picture of the finished pie, but I was distracted by something and did not take a picture. Therefore, I will show a photo from the previous recipe, because I make any pies in the same way.

We slightly press the seam and put the pie on a greased surface with the seam down. While we are blinding the last pie, the first ones will already fit and it will be possible to fry. I usually cover the patties with cling film to make them fit better, but you don't have to.

Pour vegetable oil into the pan with a layer of 4-5 mm, heat it up properly and quickly lay out the pies.

We carefully monitor the pies, as they are fried very quickly, the main thing here is to turn over in time. It is very convenient to do this with two forks.

Pie Recipes

How to cook delicious fried potato pies in a pan: simple recipes from yeast dough and kefir dough, as well as step by step photos and video.

1 h 30 min

210 kcal

5/5 (2)

Pies can be prepared with absolutely different stuffing, as well as in different ways: in a pan or in the oven. I offer you my recipes with which you can easily cook delicious pies with potatoes that are fried in a pan. They cook faster than wind-blown ones, and they always make a good combination of the amount of filling and dough. I got one of the recipes for potato pies from my mother-in-law, and my mother taught me another. I hope you enjoy them too and give them a try.

Yeast pies with potatoes

Kitchenware: bowl, frying pan, pusher, cutting board.

List of Ingredients

Dough:

Filling:

1-2 bulbs;
salt, spices;
5-6 medium potatoes.

kneading the dough

Cooking stuffing

Serve pies with sour cream, which can be mixed with chopped garlic or herbs.

The filling with potatoes can be varied and cooked - - or -.

Video recipe for fried potato pies

After looking detailed recipe pies on video, their preparation will not be difficult for you.

Pies in a pan with kefir potatoes

According to this recipe, the dough for pies with potatoes, which are also cooked in a pan, is kneaded without yeast. It needs only kefir, which can be of any fat content. You can even take fermented milk.

Ingredients

For test:

2 tbsp. any kefir;
a pinch of salt;
500-600 g flour;
1 tsp soda;

3-4 tbsp vegetable oil;
1 tsp Sahara;
2 eggs.

For filling:

700-800 g potatoes;

salt, spices;

1-2 bulbs.

Cooking sequence

Add soda, salt and sugar to kefir. Mix thoroughly. Break eggs into buttermilk and mix. Now add oil and mix again.
Sift most of the flour into a bowl or on the table, forming it into a slide. We make a recess in the center and pour the kefir mixture into it. Knead the dough, gradually adding flour. It should be moderately soft and keep its shape, and not spread.
Fry finely chopped onion. Boil potatoes or take ready-made, yesterday's mashed potatoes. Mix potatoes with onions and add spices and salt.
Divide the dough into small, equal parts and roll them into koloboks.
From each kolobok we make a cake with our hands or with a rolling pin. We put the filling in the center of the cake and form a pie, tightly pinching the edges.
If you, like me, like thin pies, then lightly go over each with a rolling pin. Just do it carefully so as not to damage the pie.
Fry the pies in a frying pan with oil on both sides until a beautiful color.

Ready-made fried pies with potatoes on kefir are served with sour cream and herbs for tea or first courses.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A childhood memory of a hot pastry made by a grandmother or mother is one of the most dear to most people's hearts. Potato pies are one of the most traditional types of such a treat: baked in the oven, fried in a pan or even made in a Russian oven, they are strongly associated with home and comfort. Experienced housewives they know how to bake them correctly, what base to choose and what the secrets of a delicious filling can be.

How to cook potato pies

by the most simple recipe are pies that 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 this type of baking, no matter what filling is provided:

The base is rolling out.
Inside is stuffing.
The edges of the dough are pinched.
Products are placed on a pan or baking sheet so that they reach readiness on the stove or in the oven.

In the oven

Baked pies have an important advantage over fried pies: they do less harm to the body. If you try not even the best healthy meals cook in such a way as to reduce the degree of their negative effect on the pancreas, bake. In terms of taste, such pastries are no worse than fried ones, only it will take more time to work. There are a couple of nuances in baking pies:

Products from yeast dough should be greased with milk before being sent to the oven, and put a cup with a glass of hot water on the lower level - this way you will get a beautiful crust, but do not overdry it.
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 an average level, otherwise they will burn on one side.

in a frying pan

In the absence of an oven or free time, pies are not baked, but fried. You can use both vegetable and butter for this, but be sure to take care of a large amount of it to prevent burning. Taking into account the thickness of the product, frying is not performed at the highest power burners: as a result, a raw filling may be covered behind a golden crust. Experts recommend working like this:

Ignite a clean (!) pan.
Pour the right amount of vegetable oil (or put butter).
Lay out the formed pies (do not forget to blind the seams well), leaving a small distance between them.
Reduce the power of the burner, leaving 65-70%, cover the pan.
When both sides are browned, the lid is removed and the pies are fried over high heat again.

Stuffing for pies with potatoes

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

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 during baking.
If you have thermally processed the potatoes, the meat or fish supplement must undergo the same preparation. Vegetables can be put raw.

How to make potato pie dough

The key rule of the base for such pies is that it cannot be sweet, because they are not so much a delicacy for tea as excellent dish for a snack or hearty breakfast. It is made fresh by adding sugar in the 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, on which pastries are lush and airy, quick kefir, ideal for beginners, and puff - both homemade and store-bought.

Yeast

Majority classic pies- it is always lean yeast dough. Only he is characterized by such a delicate structure, airiness and a smooth ruddy crust with a characteristic sheen. Ideally, you need to prepare this base using fresh yeast - they guarantee a good rise. There are only two options for kneading: steamless and steamy. For baking in the oven, use the latter, 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:

Combine sugar, half the volume of warm milk, a glass of sifted flour and yeast in one bowl. Dry yeast take 12 g.
Leave the dough for 20 minutes (it is covered with a towel).
The remaining products (melt margarine) must be mixed in a separate bowl.
When the dough rises, pour it in and mix again.
Let stand for 2 hours, knead, leave for another hour and, when the dough has risen, start sculpting.

On kefir

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

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:

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

Puff pastry

The peculiarity of this pie base is a 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 the process to maintain the correct temperature. Margarine is allowed to be replaced with butter. The finished base after prolonged cooling 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:

Mix egg, water (pre-cool), vinegar and egg. Shake, send to the refrigerator.
Grate cold margarine, mix with flour by hand very quickly.
Pour in the liquid mixture, make a dense lump.
Shape into a large rectangle, refrigerate for 12 hours.

Recipe for patties with potatoes in a pan

There are a lot of options for preparing this appetizing pastry: they will differ in the base, the composition of the filling, and the method of heat treatment. Potato pies 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 this dish.

Thin pies

Servings: 4 persons.
Calorie content of the dish: 271 kcal per 100 g.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: easy.

Fast, fragrant, nutritious - these potato pies should replenish the piggy bank of your favorite recipes. Gives them a flair White cabbage, which can be fresh, or you can take pickled: the taste will turn out spicier, and the pastries themselves will be healthier. You can buy a yeast-free puff base or make your own according to the above recipe.

Ingredients:

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

Cooking method:

Boil potatoes, crush.
Add salt, cabbage, egg. Stir.
Roll out the puff layers thinly, cut into rectangles.
Cover half with stuffing, put the free part of the dough on top.
Press the edges with a fork, fry in a hot pan.

With potatoes and onions

Cooking time: 50 minutes.
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 kneading algorithm is not given again. Using the same method, you can cook a baked version, but do not forget to grease the baking sheet with oil, and the products themselves with an egg so that the surface does not look dry. Be sure to cook 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:

Potatoes are boiled as for mashed potatoes, you can add a little milk.
Fry the onion (pre-cut finely) and mix with the potato mass.
Salt, pepper.
Let the filling cool, roll the dough into small cakes, fill and you can mold a pie of any shape.
Fry until golden brown.

With potatoes and mushrooms

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

Having tried to cook potato pies with the addition of fried mushrooms, you get the option of a hearty breakfast or dinner if served with a vegetable salad. Mushrooms are used dried, but if you take fresh ones, increase their number by 8 times. You can put the potato filling in the dough only 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:

Boil potatoes, crush.
Steam mushrooms for 3-4 hours, rinse, cut.
Fry chopped onion with mushrooms, add potatoes.
We form a pie by rolling a piece of dough into a cake and putting the filling in the center.
Lubricate the pan with vegetable oil, lay out the products, cover with a towel.
Start frying after 25 minutes.

With meat and potatoes

Cooking time: 45 minutes.
Servings: 7 persons.
Calorie content of the dish: 213 kcal per 100 g.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

When the peeled potatoes are cooked, they need to be crushed, but do not drain the water.
Add a teaspoon of salt, egg, flour to the puree. Knead a dense mass.
Put the meat twisted into minced meat in a pan.
When he finds a golden crust, pour potato broth, stew.
Mix with grated cheese and torn greens.
Allow the filling to cool, form products, fry in the same pan.

Fresh

Cooking time: 2 hours 40 minutes.
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 given to you, but the most delicious homemade potato pies for you can only be made on it, try this step by step recipe with a photo that was loved by thousands of housewives for its simplicity. The principle of operation is safe, but there are no problems with lifting, and the products will be as tender as with the steam method. The main thing is to use fresh yeast, and let the products warm up before working with them.

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:

Fresh yeast is dissolved in warm milk, adding half a spoon of salt there.
Next, soft margarine and other dry ingredients are introduced, mixed.
The finished dough should be transferred to a bag and allowed to cool (1-2 hours).
Boil potatoes, after peeling and cutting into quarters. Cool, mash, salt, mix with a spoonful of milk.
Pinching off small pieces of dough, roll them into thin circles. Put the filling in the center.
Blind pies. Fry until dark golden brown.

open

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

The highlight of this baking is the shape: like a small pot, which contains meat and potato pieces. You can add greens, change the type of meat, use vegetables. These delicious pies with potatoes are fried for about 50 minutes under the lid, the determining moment will be the readiness of the meat. Pour 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:

Sauté the onion for a couple of minutes.
In the same pan, fry the pieces of meat and potatoes, salting them.
From the remaining components, make a dense mass, roll out small cakes, put the potato-meat mixture in the center.
Cover with fried onions, raise the edges, pinch, leaving a hole in the center. Fry at 75% power.

Tatar

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

For a Russian person, this pastry resembles pancakes - thin 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 content, 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:

Make mashed potatoes, crush with herbs and 150 ml of milk.
From the rest of the products (margarine - 50 g) make a fresh patty base.
Roll out thin cakes, dry in a hot frying pan.
Put the filling in the center, bend in half. After each kystyby is immediately smeared with margarine - it will be softer.

With chicken and potatoes

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

The basis of this recipe is southern Mexican empanadas, the highlight of which is in the filling: it needs to be cut into small pieces. The principle of modeling is simple: spread the filling on a small cake, placing it on the right half. Cover with the left free, the edges are combined, pressed 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.;
a pod of hot pepper;
chicken fillet - 100 g;
garlic cloves - 2 pcs.;
a pinch of paprika;
vegetable oil - 30 ml.

Cooking method:

Beat the first five components with a mixer (margarine should be soft). Remove the resulting ball in the refrigerator.
Boil chicken and potatoes separately, cut into small cubes.
Add grated garlic, chopped pepper, paprika.
Before starting to heat up, pour oil into the pan. When it is hot, spread the pies. Fry to a crust, the fire is strong.

With cookies and potatoes

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

If you plan to add a liver to such pastries, 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 pour milk over it. After half an hour, they can be fried. Potatoes are cooked in the standard way to a state of mashed potatoes, 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:

Heat a tablespoon of vegetable oil in a pan, put the chopped liver. Fry until blush.
Pour in cream, simmer for 15 minutes.
Potatoes are boiled, mixed with liver. After you need to add greens.
Roll out puff layers, cut out circles with a diameter of 12 cm in an even number.
Put the potato-liver mixture on the first one (there are no restrictions on the number of fillings), cover with the second one. Press the edges, chop the top.
Fry until golden brown.

What sauce to make for fried pies

Any dish needs a twist, pastries are no exception (this is especially true for meatless recipes), so experts recommend serving hot pies by pouring sauce over them. There are several popular options:

Grate 5 cloves of garlic, mix with 3 tbsp. l. olive oil and a pinch of white pepper.

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