In our country, they love to prepare closed baked goods. This is probably due to the culture of pie consumption. There is an assumption that pies with an open filling were quicker to become weathered and unusable.
However, it is open pies that are favorites in the cooking of Europeans
.
In Western countries, it is more difficult to find pastries with a closed filling. As a rule, pies are cooked so that the filling peeks out from under the dough.
We want to cook pies with open and closed filling at the same time.
Ingredients of the dough for potato pies:
- milk – 300 ml;
- flour – 450 g;
- sugar – tbsp;
- sour cream – 2 tbsp;
- salt – ½ tsp;
- yeast – 7 g.
Ingredients for the stuffing:
- boiled potatoes – 500 g;
- cheese – 200 g;
- butter – 30 g;
- green onion – a bunch;
- salt – ½ tsp;
- paprika – tsp;
- vegetable oil – 30 g;
- garlic – 3 cloves.
Preparation of potato pies:
In warm milk put salt, granulated sugar, yeast and sour cream, mix thoroughly. Sift flour into the milk mixture in batches, knead an elastic and not sticky dough.
Leave the dough under a towel in the heat for 40 minutes. At this time we need to turn boiled potatoes into mashed potatoes and add a piece of butter to them.
Shred 100 grams of cheese on a coarse grater, chop green onions
.
Add the components to the mashed potatoes, mix. Do not forget to salt the
stuffing. Form 12 small lumps from the stuffing.
Knead the dough and divide it into 12 lumps. Knead the dough into tortillas, where we put the stuffing. Close the mashed potatoes in the dough, sealing the edges.
Transfer the patties to a baking tray lined with parchment and leave for 15 minutes under cellophane. In a separate bowl, combine the paprika with the vegetable oil and crushed garlic.
Spread the paprika mixture on the surface of the pies with your fingers, pressing the dough inwards a little. The rest of the cheese should be finely grated, creating a cap on top of the pies.
Bake the pies in the oven at 180 degrees for half an hour.
These pies turn out hearty due to the large amount of filling. The dough is thin, there is a lot of potato filling inside, and there is a cheesy crust on the outside.
