One of the most traditional dishes of our cuisine is the pie. It was cooked constantly in peasant families. Since there were usually many people living in one house, they cooked quite a large number of pies.
Baking was universal. It is and appetizer separate from the rest of the viands, and addition to soups and second. There are many types of pies – herringbones, triangles, boats, saeches, rasstegai and others.
Basically, the shape of the pie depended on the region in which it was baked
. Let’s tell you how to cook potato pies buns
.
Ingredients of the dough for potato pies:
- boiled potatoes – 4 pcs;
- potato broth – 200 ml;
- sugar – tbsp;
- dry yeast – 12 g;
- salt – tsp;
- egg – pcs;
- flour – 600 g;
- vegetable oil – 20 ml.
Ingredients for stuffing:
- green onions – a bunch;
- boiled eggs – 4 pcs;
- butter – 40 g;
- salt – ½ tsp.
Preparation of potato pies:
Potato broth is strained in advance, boiled potatoes are turned into mashed potatoes.
Pour
the broth into the potato mixture, mix.
Pour sugar and salt to the mashed potatoes, beat an egg, mix the components. Sift flour into the potato mixture, add yeast, knead the dough.
Add vegetable oil to the dough, continue kneading on the table until the block becomes less sticky. Grease a deep container with vegetable oil, put the dough inside.
Leave the dough under a food film for 40 minutes.
At this time you can start stuffing – chop green onions and dice small eggs.
Mix onions and eggs with vegetable oil, salt.
Knead the dough again, divide it into 15 pieces. From each piece make careless thick tortillas, where we put the stuffing.
Seal the filling inside the dough as if in a pouch, turn it over seam side down. Press the patties slightly with your hands to make them flatter. Leave the patties under cellophane for 15 minutes.
Next, place the patties in hot vegetable oil in a frying pan. Fry the patties on both sides over medium heat until browned.
If you want to use live yeast for the recipe, you will need 25 grams of it. In any case, you get puffy bun patties with a hearty filling.
