Pies can be considered a true art, as their preparation and eating traditions can be quite unusual. In the culture of European powers, baking played a key role. Pies could be used to poison kings or to bring favor to one’s person. According to the quality of the baked pie in our country chose a wife.
Initially, pies were prepared from ordinary ingredients, mostly liked to bake with a filling of meat. This component was always expensive, so only the upper classes indulged in meat pies.
Now there are also extremely expensive pies
.
For example, such a pie is in the Guinness Book of Records. The price of the most expensive pie is £1,024.
We’ll make a slightly simpler bake, without beef and truffles. However, our potato pies will be great too!
Ingredients for potato pies:
- milk – 300 ml;
- parsley – ½ bundle;
- sugar – tbsp;
- dill – ½ bunch;
- kefir – 2 tbsp;
- onion – pcs.;
- egg – pcs;
- zira – ½ tsp;
- dry yeast – 8 g;
- salt – 1,5 tsp;
- flour – 120 g;
- potatoes – 3 pcs;
- olive oil – 2 tbsp.
Preparation of potato pies:
In warm milk, break an egg, pour sugar, add kefir and mix well. Pour yeast into the mixture and let the opara stand for about 15 minutes.
Sift flour with a teaspoon of salt into the opara, pour olive oil and knead the dough by hand. Knead the
dough
for 5 minutes until it becomes elastic and not sticky.
While the dough under the foil in the heat for 40 minutes, we boil the peeled potatoes until soft. We mashed potato the root vegetable and salt it.
We chop the onion finely and fry it in a frying pan until it turns amber. Shinkle finely parsley and dill, together with the onion integrate into the mashed potatoes.
Add zira to the filling and mix thoroughly
.
Knead the dough, divide it into 15 equal pieces. Form the dough
into lumps
, leave for 10 minutes under a towel.
Knead the lumps into flat cakes with your hands, put a spoonful of stuffing in the middle. Pinch the edges of the dough, place the pies seam side down, put them in the heat for 10 minutes.
Heat the vegetable oil in a frying pan, carefully lower the pies into the fat. Fry the pastries on each side until golden.
A paper towel will help you get rid of excess oil on the pies. Soft and tender pies with potato filling are ready!
