Fried pies with potatoes. Delicious fried pies with potatoes

01.09.2024

Step-by-step recipes for making pies with potatoes, fried in a frying pan: traditional with yeast dough, quick with kefir, with dough with water and dry yeast, with onions and dill, with dough with sour milk

2018-01-29 Irina Naumova

Grade
recipe

6842

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

17 gr.

Carbohydrates

26 gr.

284 kcal.

Option 1: Classic recipe for potato pies fried in a frying pan

Fried pies can be prepared using a variety of doughs: yeast, without yeast, kefir, water. Even with lean dough you get very tasty and satisfying fried pies. First we'll look at a traditional recipe filled with potatoes and fried onions in a soft and airy dough. We will spend most of the time preparing and proofing the dough, the recipe for which is known to the older generation and has been tested by time. So let's get started.

Ingredients:

two hundred ml of milk;
chicken egg;
teaspoon dry yeast;
teaspoon sugar;
three hundred grams of flour;
one hundred ml and four tablespoons of vegetable oil;
a pinch of salt.

For the filling:

two hundred grams of mashed potatoes or four fresh tubers;
onion head;
table l grows oils;
two pinches of salt;
Grind two pinches of black pepper.

Step-by-step recipe for pies with potatoes fried in a frying pan

First of all, you need to do the test. While it is rising, we will make the filling.

So, heat the milk to forty degrees. Pour it into a bowl, immediately add dry yeast, salt and add sugar. Stir a little and leave the container for seven minutes. You need to wait for the yeast to react. How to find out? Small bubbles or even foam should appear on the surface of the mass.

Let's move on to the next step.

Note: If the reaction does not start, you need to repeat everything again with another milk. Better yet, use other yeast.

Drive a chicken egg and four tablespoons of refined oil into a bowl with the dough. Beat with a whisk or spatula.

Sift the flour directly into the bowl in small portions, stirring constantly. At first the dough is quite sticky, but soft.

Then it will begin to peel away from the sides of the bowl. As soon as you notice this, transfer to another large bowl greased with vegetable oil.

Cover with a damp kitchen towel and leave in a warm place for an hour. It is important that there are no drafts.

If you didn't prepare mashed potatoes in advance, it doesn't matter. Boil four large tubers until tender and mash them into a puree. Salt it a little.

Finely chop the onion and fry in vegetable oil until soft. Pour into puree.

You can add salt, pepper and mix.

The filling should cool down.

During proofing, the dough should double in volume. We cut it into twenty portions, which we form into balls approximately the size of a chicken egg.

Grease the working surface with vegetable oil. Flatten each ball into a flat cake. The approximate diameter is twelve centimeters. The edges of the cake should be thinner than the center.

Place a tablespoon of filling into each portion of dough. Pinch the edges tightly and form a pie.

Place all portions on an oiled work surface.

In a saucepan or deep frying pan, heat the oil, which should cover the bottom by one and a half centimeters.

Place the pies in the pan, seam side down. Fry the dough on each side until golden brown.

Crispy on the outside, soft and tender on the inside - perfect potato pies in front of you.

Option 2: Quick recipe for potato pies fried in a frying pan

According to this recipe, fried pies will cook faster, but they will turn out just as soft and tasty as those made with yeast dough. We make mashed potatoes in advance or dilute dry potatoes with milk - this way we will save time.

Ingredients:

five hundred ml of kefir;
five grams of soda;
chicken egg;
a pinch of salt;
one tbsp sugar;
three hundred grams of mashed potatoes.

How to quickly cook potato pies fried in a frying pan

Pour the kefir at room temperature into a bowl for kneading the dough. Sprinkle soda and stir.

We put out the soda, beat in the egg, add sugar and salt. Stir.

Add flour in small portions and knead the dough. The process will go faster if you use kitchen appliances.

In the end, it will allow you to form an elastic ball out of it. Cut it into equal portions.

We form cakes into which the filling is placed. The edges are tightly connected and pinched. Leave the molded pies for a quarter of an hour.

Heat the vegetable oil, fry first seam side down until golden brown, and then turn over to the other side.

First place the finished pies on paper towels to drain the oil, and then into a large plate or basket.

Option 3: Potato pies, fried in a frying pan, made from water and dry yeast dough

If you have a dough mixer or food processor, then kneading the dough will not be difficult. While they arrive, prepare the filling. The main secret of this option is the method of preparing the dough. You don’t always have milk or kefir on hand, so why not make it with water.

Ingredients:

one hundred ml of warm water;
one hundred ml of boiling water;
one tablespoon of dry yeast or 25 grams of pressed yeast;
half a teaspoon of salt;
three hundred and fifty grams of wheat flour;
one tbsp sugar;
one and a half tablespoons of oil.

For the filling:

five hundred grams of potatoes;
two onions;
two tablespoons of vegetable oil.

Step by step recipe

First, pour warm water into the container, immediately add yeast, add salt and sugar. Stir and leave for a quarter of an hour. The dough should rise.

Pour four tablespoons of sifted flour into another container, pour in vegetable oil and boiling water. Now it is important to quickly, without delay, stir everything thoroughly.

Now pour the dough into this container and stir again. So, you can add flour in small portions while kneading the dough.

It turns out to be a dense, elastic bun, which we cover with a towel and place in a warm place without drafts for an hour.

For the filling, peel the potatoes and boil them. Drain the water, mash into a puree and add salt.

Cut the onion into half rings, fry until transparent and add to the puree along with the butter.

Add salt, pepper and stir again.

The filling should cool at room temperature.

We transfer the risen dough ball onto a floured work surface and cut it in half, then again into two parts, and so on until we get portions for the pies.

Make a cake out of each with your hands, put the filling and seal it, giving it the shape of a pie.

Leave the molded pies for fifteen minutes.

Heat the oil in a frying pan, fry the pies with potatoes and onions until golden brown on all sides.

Nourishing, tasty, appetizing pies are ready.

Option 4: Pies with potatoes, fried in a frying pan, with onions and dill

This option differs in that we will make the dough using pressed yeast and butter. In addition to potatoes and onions, we will add fresh aromatic dill to the filling.

Ingredients:

three hundred ml of water;
ten grams of yeast presses;
forty grams of oil drain;
two tablespoons of vegetable oil;
teaspoon salt;
one tbsp sugar;
five hundred grams of flour.

For the filling:

five hundred grams of potatoes;
large onion heads;
ten grams of oil drain;
a bunch of dill;
half a teaspoon of salt;
half a teaspoon chopped black pepper.

How to cook

The water needs to be warm, but not hot, otherwise the yeast will die. Add them together with sugar, salt, butter and vegetable oil.

Stir everything and forget about the dough for a quarter of an hour.

Add flour little by little in small portions, constantly kneading the dough. First, you can take revenge with a spoon or spatula. When it gets tough, continue working the dough with your hands.

Knead until soft and elastic. The mass should not stick to your hands. Cover with a towel and leave for an hour.

Boil the potatoes until tender, fry the chopped onion. Drain the water from the potatoes, but not all of them - leave a little. Add chopped dill, butter and onion to it.

Stir everything until smooth and puree-like.

Transfer the dough to a work surface. Let's break it down into portions. We form each one into a flat cake, put the filling and seal it into a pie.

Pour oil into a frying pan, heat it up and place the pies with the molded edge down first. Fry until nicely browned and turn over with a spatula.

This recipe should yield approximately sixteen servings.

Option 5: Pies with potatoes, fried in a frying pan, made from dough with sour milk

The recipe for the dough is that it is prepared with sour milk. You can use kefir or even yogurt. And we’ll put a little red pepper in the filling, giving it a spicy note.

Ingredients:

two hundred and fifty grams of wheat flour;
one hundred eighty ml of sour milk;
two-thirds teaspoon salt;
two thirds tbsp sugar;
one table l of sour cream;
two tablespoons of growing oil;
two thirds of a teaspoon of soda.

For the filling:

five hundred grams of potatoes;
two onions;
two tablespoons of vegetable oil;
teaspoon of allspice mixture;
teaspoon salt;
a third of a teaspoon of dried hot red pepper.

Step by step recipe

Boil the potatoes until tender, drain almost all the broth, and leave a little. Mash into puree with a masher.

Fry the chopped onion and transfer it to the potatoes. Sprinkle black pepper with all your heart, add salt and red hot pepper - stir everything.

First, mix soda with sifted flour in one container, and in another - warm sour milk, sour cream, sugar, salt and vegetable oil.

Now combine everything in one large bowl and knead the dough. For convenience, grease your hands with vegetable oil and knead.

The finished dough does not stick and is quite elastic. Leave it for half an hour.

Divide the dough into equal portions, make balls, then press them into flat cakes. Fill each one with potato filling and form a pie.

Fry the pies with potatoes in well-heated vegetable oil. Fry the molded edge down first to seal it, and then the other side.

During frying, the pies will rise slightly and acquire a beautiful ruddy color.

While the dough is rising, you need to make the filling. Wash the potatoes, peel and boil until tender in salted water.

Cut the peeled onion into cubes and fry in vegetable oil, stirring occasionally.

Fry the onion over low heat for about 7-10 minutes until the onion becomes soft and golden.

The dough has doubled in volume, you can start working with it.

When the potatoes are cooked, drain the water. Add fried onions to the potatoes and crush the potatoes into mashed potatoes, add salt and ground black pepper to taste, mix the resulting filling well. Knead the dough and divide into equal small pieces. I got 38 pieces. Roll each piece into a flat cake and add a tablespoon of filling.

Pinch the edges and form into pies. Leave them for 5-10 minutes until they rise and you can start frying.

Heat a frying pan with vegetable oil and place the pies with potatoes and onions. When frying, the oil should cover the pie exactly halfway.

Delicious, rosy fried pies with potatoes and onions are ready. Place them on a paper towel to remove excess fat.

These pies are especially delicious when eaten hot.

Bon appetit!

In my search for making something tasty out of nothing, I came across an old recipe for fried potato pies. My grandmother often prepared them for me as a child. I remember: there was nothing tastier than these soft, fragrant potato pies. All my friends celebrated when she cooked them. We scattered them in no time. And now, remembering my favorite taste and reading the recipe, I realized: I have all the ingredients at home. This is generally a very budget-friendly dish. In addition, you get a lot of delicious pies with potatoes - enough for a large family or a friendly group (especially if they are children).

Ingredients:

flour - 500 grams;
dry yeast - 1 teaspoon (5 grams);
sugar - 1 tablespoon;
salt - 0.25 teaspoon;
potato broth - 350 milliliters;
vegetable oil - 3 tablespoons;
vegetable oil for frying.

For the filling:

medium-sized onions - 4 pieces;
peeled potatoes - 800-1000 grams;
salt - 0.5 teaspoon (to taste);
butter - 50-80 grams.

Very tasty fried pies with potatoes. Step by step recipe

To prepare the filling: cut the peeled potatoes into small pieces, add water so that it just covers the potatoes, add salt (approximately 0.5 teaspoon, but use your taste here), cover with a lid and boil over medium heat until tender. We check readiness with a skewer or the back of a match: it will easily go into the boiled potatoes.
We pour the water into a separate bowl: we will use it to knead the dough. We will need 350 milliliters of decoction. If you get less than this volume, then add regular boiled water.
Add butter (50 grams) to the potatoes and mash with a masher until smooth. Try not to leave any lumps. To do this, be sure to crush the potatoes while they are still hot.
Finely chop the onion and fry in vegetable oil until golden brown. If desired, you can add approximately 30 grams of butter to get a more delicate creamy taste.
Add the onion to the potatoes, stir well, taste and, if necessary, add salt. If your children or you do not like the look of fried onions in dishes, then before combining them with potatoes, you can beat them in a blender until smooth. Or replace it with finely chopped dill. Only in this case, add 2-3 tablespoons of vegetable oil to the potatoes to make the mass more tender.
Step-by-step preparation of the dough: if you use dry instant (fast-acting) yeast, then in a deep bowl mix the sifted flour, sugar, yeast, salt (if your broth is lightly salted) and mix. Then pour in warm potato broth, 3 tablespoons of vegetable oil and knead the dough. Since instant dry yeast (which looks like small cylinders) does not require additional activation, it can be added directly to the dry ingredients.
If you are using dry active yeast (granulated), then you first need to activate it: to do this, combine warm potato broth, yeast, sugar, stir and leave for 5-10 minutes (you will notice how quickly it begins to foam). Then add, according to the recipe, sifted flour and salt, pour in vegetable oil and mix.
You can knead the dough in any way convenient for you: on the workbench, using the French technology (we pick up the dough (approximately half), stretch it, fold it in half, turn it over and pick it up again, stretch it, and so on). In a bowl: beat with your hand from bottom to top, constantly turning the bowl to gradually capture all the dough. Or, the fastest way is in a dough mixing machine using a hook attachment. The result is a very soft, sticky dough: I would call it alive.
Grease a proofing bowl with vegetable oil, place the dough in it, round it, cover with cling film and leave in a warm place for about 1.5-2 hours (maybe earlier, depending on the activity of your yeast and the quality of the flour, and the temperature ). The dough for pies should increase 2-2.5 times.
Grease the work surface with vegetable oil and carefully turn the dough onto it, trying to keep it airy as much as possible.
Grease your hands with vegetable oil and separate small pieces of dough of the same size (I take them approximately the size of a chicken egg).
We stretch each piece of dough with our hands into a flat cake, adjust the thickness and size yourself, depending on what kind of pies you like: so that they have a thin dough and a lot of filling, or vice versa. I pull about 0.5 centimeters thick.
We put the filling on each flatbread: for this we also lightly grease our hands with vegetable oil, form a small patty from the potato filling and place it on the flatbread. We spread the filling over the cake so that the edges of the dough remain free: approximately 1 centimeter to the edge.
With clean hands, we again grease with vegetable oil and pinch the edges of the dough (like a dumpling), after which we turn the pie over with the seam down and make it as flat as possible: so that it is better fried.
Pour a lot of vegetable oil into the frying pan, 1.5-2 centimeters thick (it is necessary that the oil reaches the middle of the pie), heat it over medium heat. To check the desired temperature for frying, throw in a little dough: if it starts to boil immediately, then the temperature is right.
Fry the pies until golden brown on both sides.
We first place the finished fried pies on a paper towel to remove excess fat, and then transfer them to a dish.

The fried pies with potatoes and onions turned out just like a bomb: soft dough with a delicious crispy crust, like after deep-frying, and a very tasty potato filling, like with mushrooms - you won’t understand right away. These pies sell out faster than they cook! In general, if you wish, you can add mushrooms, boiled liver, minced in a meat grinder, any greens to the filling - and whatever you like.

I offer you a good recipe for fried potato pies in a frying pan, which turn out soft and tasty. They are not difficult to prepare, and it does not take much time. I take the simplest products for them, which are probably always available in any home. Inside is a very tasty filling for pies with potatoes, which is made from mashed potatoes, dill, a piece of butter and onions fried until golden. You can also add parsley and finely chopped and fried lard cubes to it.

I make the dough for fried pies with potatoes using water, which is quite economical, and I use fresh pressed yeast, but you can also use dry yeast, see for yourself which one you like best. But keep in mind that dry yeast is not added in the same quantity as compressed yeast.

Below I will tell you in detail how to deliciously cook potato pies in a frying pan so that they are soft and delicate in taste. If you have them for another day, store them in the refrigerator, and before serving, reheat them in a frying pan or in the microwave, it will be even tastier. I most like to eat them warm, when they are just cooked, but even when heated, they are quite tasty. If you take lunches to work, then these pies are definitely suitable for this, because they are also filling.

Be sure to try making these delicious yeast pies with potatoes, fried in a frying pan in vegetable oil. By the way, you can make other pies from this dough, with different fillings. This filling can also be used for another type of dough, because maybe you like to make them with milk or kefir, or maybe even with boiling water.

I also suggest you look at them, which turn out very tasty.

Ingredients:

Water – 300 ml.
Pressed yeast – 10 g
Butter – 35 g
Vegetable oil – 2.5 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Wheat flour – 480 g

Filling:

Potato
Onion – 1 pc. (large)
Butter – 10 g
Dill greens - to taste

How to cook pies with potatoes

Since I have fried pies with potatoes on water, the first thing I do is make the dough itself. To do this, pour warm water into a large container, the temperature of which does not exceed 40 degrees, which is important for yeast. Next, I stir well with a spatula so that they dissolve in the water. Then I add sugar, salt, vegetable oil and melted butter.

I add the flour last and begin the kneading process. But don’t add flour at once; it’s better to do it in several approaches.

First I stir with a spatula, and when it becomes more difficult to do this, I continue to knead with my hands. By the way, if you have a bread machine or even just a mixer with a dough attachment, then you can knead it with them. It feels soft, elastic and does not stick to your hands. I cover it with a towel and leave it for 1 hour. It is important to put it in a warm place so that it comes up faster.

Since I must have a filling for pies with potatoes and onions, while I have time, I’ll start preparing it. First, I peel the potatoes and cut them into pieces, then I put them in a saucepan, fill them with water, add salt and put them on the fire. While the potatoes are boiling, I peel the onion and chop it finely. Then I transfer it to a heated frying pan with vegetable oil and fry it over high heat.

I fry the onion for about three minutes, stirring occasionally so that it does not burn, but turns out to be a beautiful golden color.

While we are doing all this, the potatoes have boiled, so I drain the water from it, but not all of it, but leave a little.

Then I use a special device to mash the potatoes. And when it is ready, I add butter, chopped dill and fried onions to it.

I mix everything again and the potato filling for the fried pies is ready, so now it’s time to check how well the dough has risen.

During this time, it has expanded well in volume and become airy, so now I put it on a silicone mat sprinkled with flour and you can begin to form the pies.

First, I knead it well and immediately cut it into pieces, preferably not large ones. In my opinion, the smaller the product, the neater it looks. From each piece I form a flat cake, in the center of which I put the potato filling.

Then I carefully seal it, turn it seam side down and form flat pies with potatoes, simply flattening them with the palm of my hand.

Now see how to fry pies with potatoes so that they have time to bake inside. I pour vegetable oil into the frying pan and put it on the fire to warm up. When it is hot, I put the preparations in it 3-4 pieces at a time, if you can fit more, then put more.

I fry the potato pies in a frying pan over medium heat, that is, if I have 14 divisions, then I set it to 10 - 11. Fry them until cooked and golden brown on both sides.

I transfer the finished products into a bowl and leave to cool slightly before tasting. From these products I made 16 pies.

I serve them at the table with sour cream or any sauce; I prefer the first option. This is the recipe for fried pies with potatoes. I really like them, so I advise you to try them too. Bon appetit!

Today I will tell you the most delicious and optimal ingredients recipe for making fried pies. They can be made with any filling, I used potatoes. But it’s not about the filling, the main question is how to make the most delicious dough for pies. By the way, I have already made this selection of recipes for dough for pies in the oven. but it's not there.

I tried many different recipes, for example in this recipe for pies that don’t get stale with too much butter, often you won’t bake such pies, they are very tasty, but they look more like buns.

This recipe for pies in 15 minutes is very good, but the dough contains water, it’s still too economical. Therefore, I took this recipe as a basis, but I myself always bake pies with milk and I really like this option. I will share this recipe for fried pies with you.

Ingredients for fried potato pies

To make these fried pies I needed:

milk - 0.5 liters
dry yeast - 2 tsp.
vegetable oil - 1/4 cup
sugar - 1 tbsp.
salt - a pinch
flour - 4 cups (maybe 5 will be needed, depending on what kind of flour)

For filling: potatoes and onions

Recipe for fried pies with step-by-step photos. Filling: potatoes with onions

She warmed the milk slightly, poured yeast, salt and sugar into it, and stirred.
I poured out two glasses of flour at once and mixed the dough with my hands.
And slowly add flour, it will take about 3-4 cups (about a kilogram). Do not add a lot of flour at once, the dough should be soft, even a little viscous, and if you take this lump of dough in your hand, it will begin to slide down. That is, keep in mind that the yeast dough should not be tight and filled with flour, otherwise it will be difficult for it to rise.
At the very end of the kneading, I pour out a little vegetable oil, about a quarter of a glass. This will allow you to knead the dough until the end, as it sticks a little to your hands, and everything mixes well with butter.
This is how the dough turned out, covered it with a towel and put it in a warm place for several hours. In summer it rises quickly, but in winter you can heat the oven a little, open the door and put the dough in there.
So it rose well, it became about three times larger.
While the dough was rising, I started filling. I boiled the potatoes and mashed them. I fried the onion in butter, put it in the potatoes and stirred.
Then I coated my hands with vegetable oil, this makes it easier to work with this dough. I pinched off a little dough, made a flat cake out of it and put the filling in the center.