Pirozhki is a dish familiar to every person. Pies are easy to bake, and they always turn out delicious and flavorful. In
the past, there were no portioned pies, mostly only large pies were prepared. In peasant families, women noticed that large pies were quickly eaten by the older members of the family. It was normal in the XVI-XIX centuries to feed the men first, and then the children.
In order to keep the children from going hungry after the meal, women began to bake portioned pies. Later this trend continued in society.
Let’s prepare delicious puffy and soft pies on kefir.
Ingredients of the dough for pirozhki:
- Kefir – 200 ml;
- Vegetable oil – 2 tbsp;
- Salt – 1 tsp;
- Sugar – 2 tbsp;
- Eggs – 2 pcs;
- Flour – 700 g;
- Leavening agent – 10 g.
Ingredients for the filling:
- Potatoes – 500 g;
- Onion – 1 pc;
- Salt – a pinch.
Preparation of patties on kefir:
In a bowl with kefir pour vegetable oil, pour salt and sugar, break eggs and mix. Sift flour and leavening agent into the kefir, knead a soft, slightly sticky dough.
Leave the kolobok for 10 minutes in the heat under cellophane
.
In the meantime, boil the peeled potatoes and then knead them to a mashed state.
Cut the onion into small cubes, fry in a frying pan in vegetable oil until browned. Put the onion to the potatoes, salt and pepper to taste, pour a spoonful of potato broth.
Knead the dough and divide it into 12 rolls.
Roll out the rolls into small tortillas, where we put the stuffing. Seal the stuffing inside the patties, place them seam side down.
In a frying pan in vegetable oil fry the patties until golden on both sides.
The potato patties are browned and fragrant.
Tender thin dough goes well with potato filling.
