Fried pies with potatoes. The most delicious fried pies with potatoes Potato pies in oil

Each housewife has her own recipe for potato pies - with cabbage, mushrooms, minced meat. We have collected the best!

I would like to offer you a recipe for potato pies, which I decided to prepare as a snack version - with cheese, garlic and sausage. You can choose any filling at your discretion. The dough turns out very tasty, and the pies themselves are incomparable. Try it!

• mashed potatoes - 500-600 g;
• eggs - 2 pcs;
• flour - 150-200 g;
• chopped dill greens - 1-2 tbsp. l.;
• salt, ground black pepper - to taste;
• hard cheese - 100 g;
• smoked sausage - 100 g;
• garlic - 2-4 cloves;
• vegetable oil - for frying.

Add dill, salt and pepper. Mix well until smooth.

Place the filling in the center of each circle. In my version, it’s a slice of cheese, a piece of sausage and a little chopped garlic.

Recipe 2: potato pies with mushrooms in a frying pan

This simple recipe for potato pies with mushrooms will not leave you indifferent. In many ways, the texture and taste of the finished pies depend on the type of potato. Watery white, for example, is not the best option. But yellow and crumbly - just right. You can use absolutely any mushrooms, if you don’t have wild ones - champignons or oyster mushrooms are also great.

Potato pies with mushrooms will be delicious both hot and cold. Serve them with sour cream or your favorite sauce, as well as fresh herbs or vegetables if desired.

• potatoes - 800 gr
• boiled wild mushrooms – 300 gr
• chicken eggs - 2 pcs
• onion - 1 piece
• green onion - 5 sprigs
• table salt - 1 tsp.
• vegetable oil - 100 ml
• breadcrumbs - 9 tbsp.

First of all, we clean and cook the potatoes until fully cooked. Don't forget to add salt.

Meanwhile, fry the boiled mushrooms and onion (peeled and diced) in a small amount of refined vegetable oil. If your mushrooms are chopped coarsely or even whole, you can chop them smaller. But I don’t do this, because then I punch the finished filling in a food processor. There is no need to cook fresh champignons - fry them immediately.

The finished mushrooms smell delicious and are well browned. Yes, during the frying process we salted them to taste. Let it cool a little for now.

Let the potatoes cool slightly and then puree them. It is more convenient and best to do this with a meat grinder, but you can also use a masher. Add one chicken egg to the warm puree. No flour!

Now we just mix everything with our hands until smooth - the puree is not hot, but warm. Taste for salt and add a little if necessary.

I chopped the fried mushrooms with onions a little in a food processor, but not into porridge, but so that small pieces remained. Add chopped green onion and mix everything thoroughly. The filling is ready.

We take part of the potato mass (it molds well) and form a ball. For each pie, I advise you to wet your hands a little in cold water, then the puree will definitely not stick.

We make a pie by rolling it with our fingers. If it breaks or cracks, seal it with dough.

This is how we make all the pies - I got 13 pieces, but you may have more or less depending on the size. By this time, all the pies have cooled completely.

Now break the second chicken egg into a bowl, dilute it with 50 milliliters of cold water and chat a little. Dip each pie first into the egg mixture and then into the breadcrumbs.

Heat vegetable oil in a frying pan and lay out some of the pies. All the ingredients are already completely prepared, so the pies just need to add some rosy color.

Fry them on both sides until an appetizing golden crust appears. We prepare the rest in the same way. By the way, the preparations tolerate freezing well, so these pies (without frying) can be prepared for future use.

Recipe 3, step by step: potato pies with minced meat

Potato pies with meat are simple, quick and very tasty! See for yourself!

• Boiled meat (pork, veal or chicken) - 500 g
• Onions - 2 pcs.
• Chicken egg - 3 pcs.
• Potatoes - 1 kg
• Flour - 3-4 tbsp. l.
• Salt - 0.5 tsp.
• Pepper -0.25 tsp.
• Vegetable oil - 50 g

Grind the boiled meat in a meat grinder.

Boil the potatoes in their jackets. Clear.

While still warm, grind in a meat grinder. Add eggs, salt, pepper, flour. Knead everything thoroughly.

Peel and wash the onion. Cut into cubes. Heat the pan. Pour in vegetable oil. Sauté the onion in vegetable oil for 5-7 minutes. Add the minced meat and fry everything together, stirring, for another 5 minutes. Add salt and pepper. Mix well.

Form pies. Take small pieces of dough and flatten them into a flat cake with wet hands. Place minced meat in the middle of each. Form a pie of any shape.

Heat the frying pan. Pour in vegetable oil. Fry potato pies over medium heat until golden brown, 2-3 minutes.

Then turn over and fry the potato pies on the other side for 2-3 minutes. So fry all the pies.

Potato and meat pies are good served with sour cream. Bon appetit!

Recipe 4, simple: potato pies with ham in the oven

We offer a recipe for quick pies made from potato dough with meat filling. Very tasty, very filling and quite fast!

• potatoes - 1 kg;
• eggs - 2 pcs.;
• flour - 250 gr.;
• salt, pepper - to taste.
• raw smoked salted ham - 250 gr.;
• onions - 4 pcs.;
• sunflower oil - 3-4 tbsp. l.;
• sour cream - 200 gr.;
• fresh herbs - 1 bunch.

First of all, boil the potatoes in their jackets. It’s better to do this in the evening, then it will stick to your hands less. Peel and grate.

Add eggs, salt, pepper and flour to the grated potatoes.

Mix potato dough for pies. Everything took about 30 minutes, no more.

The filling for potato pies also does not take much time, about 15-20 minutes. Peel the onion and chop finely. Lightly fry in vegetable oil. Add raw smoked ham to the onion. If you don’t have ready-made ham, you can use bacon or minced meat. You just need to add salt and pepper to the minced meat. Add finely chopped fresh herbs. Can also be frozen or dried.

The resulting raw materials should yield approximately 10 pies. Therefore, we divide the potato dough into ten equal parts. To prevent the dough from sticking to the table, cover it with parchment paper and use additional flour to be safe. Roll each piece of dough into a flat cake.

Spread 2-3 teaspoons of sour cream on one edge of the flatbread and lay out the meat filling, about 2-3 tablespoons.

Close the pie to form a semicircle. Press down the edges of the dough with a fork. You can trim the edges with a special decorative wheel.

Place the finished potato pies with meat on a baking sheet covered with baking paper. Grease the top of each pie with vegetable oil.

Place the pies in the oven for 30-40 minutes to bake at 200 degrees.

Recipe 5: Potato pies cooked with cabbage

• potatoes – 8 pcs.;
• eggs – 3 pcs.;
• wheat flour – 100 g;
• white cabbage – 250 g;
• onion – 1 pc.;
• salt, spices - to taste;
• Sunflower oil - for frying.

Wash the potatoes well, put them in a pan with cold water, put them on the fire and cook for 30 minutes after boiling until tender. Whether or not to salt it during cooking is not important.

Cool the boiled potatoes, peel them and mash them with a potato masher to obtain puree. You can use a blender or even a mixer. The consistency of the dough for potato pies depends on the state to which you can crush the potatoes. Add salt and one beaten chicken egg. It will be enough to break the egg with a regular fork.

Pour in the flour and knead the potato dough for the pies. It is better to sift the flour. And here the point is not so much to enrich it with oxygen. After all, our dough for potato pies will not rise. By sifting the flour, we will get rid of foreign objects that sometimes get into it. And in this way we will protect ourselves from unnecessary surprises in potato pies.

Pinch off small pieces from the potato dough, make flat cakes out of them and place them on a cutting board. You can form pies directly on your palm, but this is not very convenient.

Finely chop the cabbage and mix with chopped onions. Pour everything into a frying pan and fry in sunflower oil for 15 minutes until cooked. After the cabbage is chopped, it must also be chopped with a knife across long strips in order to obtain the smallest possible preparation for potato pies. The same advice applies to onions: you should try to cut them into very small cubes.

Wash the eggs under cool water and place them in a saucepan. Fill them with cold water and let them cook for 10 minutes. Then cool and clean. Finely chop the boiled chicken eggs and mix with cooled fried cabbage. Season the filling with salt and spices.

In this filling you can do without eggs, and instead add, in accordance with some recipes, fried grated carrots. It will give the potato pies a sweeter taste.

Place a tablespoon of prepared cabbage and egg filling on the potato pancakes. Carefully pinch the edges and lightly roll the resulting pies in flour.

In a hot frying pan in hot sunflower oil, fry the potato pies until golden brown on all sides.

Due to the fact that both the potato dough and the filling were used ready-to-eat, there is no need to subject the pies to long-term heat treatment. A crust will appear, put them on a napkin to remove excess fat, and serve them piping hot.

Recipe 6: Fried mashed potato pies (step by step)

• Warm water - 0.5 liters.
• Sugar - 2 tablespoons.
• Salt - 1 level teaspoon.
• Dry yeast - 1 sachet (11 grams).
• Vegetable oil - 4-5 tablespoons.
• Flour - 4 cups (sometimes more, depending on how much the dough takes) + sprinkles.

• Potatoes - 500-600 grams.
• Onions - 1-2 pieces.
• Salt, ground black pepper - to taste.
• Vegetable oil.

Heat the water to about 40 degrees, add salt, sugar, yeast, mix vegetable oil. Sift the flour, add the flour, knead a not very stiff dough. Add flour gradually, the most important thing is not to fill the dough with flour, the dough should be soft, tender and not stick to your hands. Cover the bowl with a towel and put it in a warm place for 20-30 minutes.

Peel the potatoes, rinse, boil in salted water until tender. Drain the water and mash into puree. I grated the potatoes on a coarse grater, we like it better this way.

Peel the onion and chop very finely. Heat vegetable oil in a frying pan and fry the onion until golden brown. Salt and pepper the onion. Add the onion to the mashed potatoes and mix thoroughly.

Knead the dough again. Cut the dough into 4 parts. Roll each part into a sausage, cut into small pieces. Roll out into a small flat cake with a rolling pin.

Place the potato filling in the middle of the flatbread, pinch the edges and flatten slightly with your palm.

Heat vegetable oil in a frying pan and fry the pies on both sides until golden-crisp. Serve the pies immediately, hot, but they are also very, very tasty cold. Bon appetit!

Recipe 7: how to cook potato pies with mushrooms

If you want something tasty and filling, then make potato pies with mushrooms. Our dough will be made from potato mass. We will prepare the filling from fresh mushrooms, but, as practice has shown, salted mushrooms also go well with this type of pies.

For the test

• Potatoes (medium tubers) 4 pcs.,
• flour 1 cup,
• egg 1 pc.,
• semolina 2 tbsp. spoons.

For filling

• Champignons (6-7 medium size) 200 g,
• onion (medium size) 1 pc.,
• salt to taste,
• sunflower oil for frying.

We need to boil the potatoes “in their jackets,” that is, without peeling them. For those who don’t know: pour cold water over the washed tubers and put them on the fire. Boiling time depends on the size of the tubers. On average, jacket potatoes are cooked for about 15 minutes. The knife should pass well through the potato.

While the potatoes are cooking, let's prepare the filling. In our case, fresh champignons and onions. Wash the mushrooms and chop finely. Finely chop the onion too.

In a heated frying pan, first fry the onion, and then add the champignons to it.

Add salt and let them fry for 15 minutes over low heat, covered.

Our potatoes are boiled, slightly cooled and peeled.

I remember thin pies with potatoes from early childhood - my grandmother always prepared them for our arrival on holidays and weekends. I definitely made them because I knew how much we all adore them. We called these pies “bast shoes.” So they asked: “Grandma, have you prepared bast shoes today?” Now I often cook grandma’s potato pies for my family and guests. They're worth it. You will also like delicious, tender, satisfying pies. They are easy to prepare and we use the simplest ingredients. I especially like experimenting with fillings - the pies turn out different every time, but always very tasty!

Ingredients

For the test:

Kefir – 2 cups
Vegetable oil (any) – 2-3 tablespoons in the dough + for frying (previously margarine or butter was used in the dough, but now, following the advice of nutritionists, we try not to mix vegetable and animal fats).
Soda – 1 tsp. (quench with vinegar or boiling water)
Egg – 2 pcs
Salt – 0.5 tsp.
Sugar – 1 tsp.

Flour – 0.5 kg (+ how much dough will take)

For filling:

Mashed potatoes + optional extras

Preparation

Oil, kefir, eggs, salt, sugar and soda, which we add last, combine and mix in a separate bowl. Pour this mixture into the flour, mix and gradually add flour until a soft, airy dough is obtained. It should not be very elastic and “rubbery”. But it shouldn’t turn out loose or “flimsy” either, because we will be rolling it out.

Preparing the filling:

The simplest filling is mashed potatoes with the addition of potato broth, salted to taste. My grandmother did this and it turns out very tasty. Therefore, for the first time, I suggest you make this simple, lean filling.

The puree can be complex - with the addition of butter, eggs, milk, spices,

In the puree you can add green onions or other herbs (dill, parsley), mushrooms (fried or boiled), meat additives (fried minced meat, pates, liver, finely chopped sausages), fried onions, other fried or stewed vegetables and much, much more. something else that you can come up with yourself. This way you can prepare new, unique flatbreads every time.

Two main conditions for filling:

- the filling should be fairly homogeneous, without lumps or pieces. Mash the fillings well, pass through a meat grinder or grind in food processors, blenders,

- all ingredients for the filling must be ready - not raw.

We make the pies in the usual way, and then roll them out with a rolling pin on one side and the other until we get a thin cake. We do this carefully so that the dough does not burst and the filling does not fall out.

Fry our “paws” in vegetable oil on both sides until browned. This happens very quickly - after all, they are thin and the filling is ready-made.

Pies can be a separate dish or serve as an excellent side dish for meat or fish.

Bon appetit!

Praise be to the Russian housewife who invented Lenten fried pies with potatoes. Tasty, nutritious and not high in calories at all.

Homemade Lenten pies with potatoes from unleavened “custard” dough are prepared in the simplest and most accessible way - in a frying pan. There is no need to fuss with yeast and figure out how to replace the richness of the baked goods. Boiling water will do its job one hundred percent. A little baking soda into the flour and your fried dough will turn into the thinnest and most bubbly.

An economical version of ingredients is suitable. You will need: premium flour, sunflower oil, baking powder, potatoes, onions and salt.

Wheat flour is sifted into a glass bowl with high sides. Be sure to sift the flour. Oxygenated flour produces a fluffy and tender dough.

Baking soda is added to the flour. Just a little - a third of a teaspoon. It will not be felt in the finished pies.

Flour with soda is combined with salt.

Filled with boiling water. The unleavened choux pastry is kneaded.

In the process, a tablespoon of sunflower oil is introduced.

The lean dough for pies with potatoes needs to be kneaded on the table for at least 10 minutes, then placed in a bag and put in the freezer for 15 minutes. It will not freeze, but will become very elastic. It turned out to be a wonderful ball! Elastic and very soft.

To make the filling, potatoes must be peeled and boiled in salted water, and then mashed into a puree.

The onions are peeled and chopped into small cubes. Fried in sunflower oil.

Add to the mashed potatoes and mix.

The dough is divided into parts.

Each part is rolled into a sausage and cut into “stumps”.

The “hemps” are rolled out in thin circles. In this case, no flour is used. Lean choux pastry for pies is particularly elastic.

Place a tablespoon of mashed potatoes in the middle of each circle.

Lenten pies with potatoes are molded in the shape of boats. First, the ends of the circle are pulled towards the middle. Next, tucks are made from the center to the edges.

You get such cute blanks.

The pies are fried on all sides in a frying pan. To begin with, it is better to place them with the seam down. In this case, the frying pan must be well heated with the addition of sunflower oil.

Lenten potato pies are ready!

Thin dough combined with delicate potato filling - how can you resist?

Today I will share a recipe for the perfect, most delicious fried potato pies. The dough turns out airy, fluffy, aromatic and so versatile: you can make a variety of buns and pies from it. But how to choose the proportions so that the dough rises and does not fall? How to wrap the filling so that it does not leak out of the dough? And most importantly, how to make the pies soft and tender. For many, these questions remain a mystery, but today I will tell you all the secrets. And you will understand that there is nothing simpler than the most delicious fried pies with potatoes. My grandmother gave me this recipe - it's very simple! The pies turn out simply wonderful.

Ingredients:

For the test:

• flour - 500 grams;
• sugar - 1 tablespoon;
• potato broth - 1 glass;
• vegetable oil - 3 tablespoons;
• dry yeast - 1 teaspoon;
• a pinch of salt.

For filling:

• potatoes - 1 kilogram;
• butter - 50 grams;
• onions - 4 pieces;
• salt;
• vegetable oil.

The most delicious fried pies with potatoes. Step by step recipe

1. Let's start by preparing the filling. Peel the potatoes, wash them, add salt and let them cook until tender. Let me remind you that when the potatoes can be easily pierced with a knife, they are ready. We drain the broth, but reserve one glass for kneading the dough.
2. Add a generous piece of butter to the boiled potatoes and mash with a masher.
3. Peel four medium onions, chop into small cubes, fry in vegetable oil until golden brown.
4. Add onion to potatoes and stir. If necessary, add salt to our filling and let it cool.
5. In the meantime, let's move on to preparing the dough. Sift the flour into a bowl prepared in advance, add sugar, salt, and dry yeast. It is better to use instant yeast.
6. Advice. If you still use fresh yeast, then you cannot cut it with a knife! They will stick to the knife and stick together. They only need to be diluted with warm liquid.
7. Mix the dry mixture well. Add potato broth.
8. Advice. In general, when working with dough, when mixing flour with liquid, it is important to pour the liquid into the flour, and not vice versa.
9. The next ingredient is vegetable oil: add three tablespoons of it: it will make the dough more elastic. Now knead the dough, first with a spoon.
10. When the dough has acquired a homogeneous consistency, transfer it to a table previously greased with vegetable oil.
11. Advice. It is very good to grease the table and hands with vegetable oil, not flour. In order not to oversaturate the dough with flour: then the dough will turn out soft, fluffy, airy.
12. We continue kneading the dough on the table: the dough is soft, a little sticky - we will knead using French technology. This is when we pick up the dough, stretch it as much as possible, fold it, turn it over: and we repeat this again and again, for about 5-7 minutes. But you can trust this task to a food processor.
13. Place the finished dough in a bowl pre-greased with vegetable oil. Cover with cling film and leave until doubled in volume. This will take approximately 2 hours.
14. When the dough has risen sufficiently, grease the table with vegetable oil and carefully place it on the table. Separate the required amount: depending on the size of the pie.
15. We stretch each piece of dough into a thin flat cake, put the filling on top all over the dough, except for the edges. The edges must be left to seal the pie.
16. We bring the edges together, place the seam side down and make the pie flat. This is done to prevent the filling from leaking out.
17. Another tip: to prevent the filling from leaking out, sprinkle the dough base with a pinch of starch.
18. Let's form the rest of the pies. Let's prepare a frying pan: pour vegetable oil into it (it should reach the middle of the pie, about 2 cm).
19. Place the pies on a hot frying pan and fry on both sides until golden brown. We fry all the other pies in this way, monitor the oil level, and add it if necessary.
20. Place the most delicious fried potato pies on a paper towel to remove excess oil.

Pies with potatoes are ready: you can serve them on the table - with sour cream! You can make pies from this dough with any filling: sweet or not. You can also add greens to the potatoes: it will be piquant and tastier. To keep the finished pies soft for a long time, cover them with a towel or place them in a pan and cover with a lid. You will find even more recipes on the “Very Tasty” website. And Bon Appetit!

This inexpensive dish does not have exquisite ingredients and does not pretend to be particularly original, but it is always eaten with pleasure. Therefore, if you are not afraid to overload your body with extra tasty calories, prepare thin pies with potatoes in a frying pan.

We suggest making thin pies with potatoes in a frying pan from unleavened dough using kefir and soda.

For the test:
- kefir – 1 glass
- flour – 1.5-2 cups
- soda – ½ teaspoon
- salt – ½ teaspoon
- sugar – 1 teaspoon

For filling:
- potatoes – 400-500 g
- butter – 40 g
- dill greens - to taste

Additionally:
- vegetable oil for frying

Cooking thin pies in a frying pan with potatoes

1. Prepare the filling first. Boil the peeled potatoes, add salt, add butter and finely chopped dill.

2. For the dough, add soda, sugar, salt to kefir and gradually add flour, kneading the dough. It should turn out plastic, but not very steep, slightly sticky.

3. Let the dough rest for 20-30 minutes, then divide it into equal pieces, about 10-12.

4. Roll the pieces into balls, and roll out each ball into a flat cake.

5. Place potato filling on each flatbread and pinch to form pies. Roll out each pie thinly with a rolling pin.

6. Fry thin pies with potatoes in a frying pan with heated vegetable oil on both sides for 3-4 minutes, until golden brown.