Pies are one of the most versatile dishes you can think of. It is able to satiate for a long time. The advantage of pirozhki is also their mobility. That is, you can take pies with you on a trip and at work. The
versatility of baked goods lies in the ability to prepare pies with almost any filling. There are both meat and vegetable pies. In addition, a pie can become a dessert if you cook it with fruit. Pies
are not only meat, but also vegetarian, lean.
Let’s tell you how to cook potato simple pies
.
Ingredients of the dough for potato pies:
- cottage cheese – 180 g;
- eggs – 2 pcs;
- sour cream – 4 tablespoons;
- sugar – tbsp;
- salt – ½ tsp;
- leavening agent – tsp;
- vegetable oil – 2 tsp;
- flour – 300 g.
Ingredients for the filling:
- potatoes – 700 g;
- butter – 30 g;
- milk – 50 ml;
- egg – pcs;
- salt – ½ tsp;
- onion – pcs.
Preparation of potato patties:
In a bowl with cottage cheese break eggs, knead the cottage cheese until homogeneous. Add sour cream, granulated sugar, salt and baking powder to the cottage cheese mixture, mix.
Pour vegetable oil into the mixture,
mix
again. Pour the flour into the curd mixture, knead the dough for 4 minutes. Cover the formed batter with cling film and a towel and leave it for 20 minutes.
To prepare the filling, boil potatoes, peel them and put them in a bowl.
Melt butter in the potatoes, pour in milk and knead until mashed
. Break an egg into the potatoes, salt and mix until homogeneous
.
Cut onions into small cubes, fry in oil in a frying pan,
add fried onions to mashed potatoes, mix.
Divide the dough into 12 parts, form the koloboks.
Stretch the dough into a small round cake with your fingers. Put a tablespoon of filling into the cake, seal it inside the dough.
Turn the pie with the seam down and knead it slightly to make it flatter.
Create the rest of the pies in the same way. Heat vegetable oil in a skillet and place the patties in it seam side down. Fry the patties on medium heat until golden on both sides.
After cooking, place the patties on a paper towel. This allows the excess fat to drip off the patties faster.
