Pies became the heritage of the nation back in the XX century. Every foreigner who visited our country expressed admiration for the pastries.
Up until the XVIII century
, pies with potatoes
were not something phenomenal for cooking. This type of pastry was prepared constantly in peasant families. The
dough, as a rule, served only as a vessel for the preparation of the main dish – stuffing. Only later cooks began to think about how to make the shell of pies, that is, the dough, more puffy and soft.
We want to tell the recipe for quick puffy pies with potatoes
.
Ingredients of the dough for potato pies:
- kefir – 250 ml;
- leavening agent – tsp;
- egg – pcs;
- flour – 400 g;
- salt – tsp;
- vegetable oil – 30 ml;
- sugar – tbsp.
Ingredients of the stuffing:
- potatoes – 400 g;
- salt – ½ tsp;
- onion – pcs;
- dill – bundle.
Preparation of potato pies:
In a bowl with kefir break an egg, pour salt and sugar, mix the ingredients. Pour vegetable oil into the kefir, mix again.
Combine flour and leavening agent, sift into the bowl with kefir, knead a non-sticky and soft dough. Leave the dough under cellophane in the heat for 15 minutes.
Boil the peeled potatoes until soft, knead them into mashed potatoes. Chop
the onion finely, fry it until golden in a frying pan with oil. Chop dill and add it to the mashed potatoes together with the onion.
Divide the dough into 16 parts, form each part into a roll. Cover the koloboks with cellophane, take out 4 pieces and knead them with hands into thick tortillas.
Put a tablespoon of stuffing into the tortillas, seal the mashed potatoes in the dough and slightly flatten the patties.
Heat vegetable oil in a skillet, fry the patties on both sides over medium heat until browned.
The patties are made of crispy dough with plenty of filling inside. The pies are suitable for cooking every day, as they are made in 10-15 minutes.
