Pirozhki with potatoes are one of the most favorite and traditional dishes of Russian cuisine. They personify home coziness, warmth and gastronomic traditions passed down from generation to generation. These small but hearty products are usually baked or fried, and can be found on both everyday and festive tables.
In Russia, pirozhki were prepared in a variety of variations, using many fillings – from meat and vegetable to sweet. Potatoes, being an accessible and universal product, became one of the popular fillings. It is inherent not only in Russian, but also in many other cuisines of the world, which adds an international flavor to pirozhki with potatoes.
Ingredients for the dough:
- water – 300 ml;
- milk – 400 ml;
- dry yeast – 11 g;
- sugar – 3 tsp;
- salt – 2 tsp;
- vegetable oil – 6 tsp;
- yolks – 2 pcs;
- flour – 1 kg.
Ingredients for stuffing:
- potatoes – 1 kg;
- onion – 1 pc;
- paprika – 1 tsp;
- dried thyme – 1 tsp;
- salt – ½ tsp.
Preparation of potato pies:
Pour yeast and sugar into warm milk mixed with water. Add yolks, vegetable oil, salt to the yeast mixture and stir.
Pour flour into the mixture and knead a soft and slightly sticky dough
.
Leave the dough under a cling film in the heat for 2 hours.
Cut the onion finely for the filling, fry it in a frying pan with vegetable oil. After an hour, knead the dough again and leave it to rise again.
Boil the peeled potatoes, knead them to a mashed state. Mix the mashed potatoes with onion, paprika, dried chaber and salt.
After a couple of hours knead the dough again and divide it into lumps of 70-80 grams each. Roll out the dough into small tortillas and put the filling in them.
Seal the mashed potatoes in the dough, slightly elongate them, and hide the sealed ends inside. Heat enough vegetable oil in a frying pan so that the patties float in it.
Lightly press the patties and fry them in the oil until golden on both sides. It is important to place the patties in the oil with the seams facing down.
You get soft, tasty and flavorful patties with potatoes. After frying, you can put the patties on a paper towel to let all the oil drip off.
