Egg-Free Mashed Potato Pie Dough

Pies without a gram of eggs, yeast or milk! This dough will make the most satisfying pies! A significant advantage of mashed potato dough is that it is lean. And the filling can be either sauerkraut, fried mushrooms or Korean carrots, or any minced meat or fish.
cook time: 1h
Ivy Ramsay
Egg-Free Mashed Potato Pie Dough

Nutrition Facts (per serving)

25
Calories
1g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Wheat flour 3 tbsp
Water (For boiling potatoes) 2 l
Potato 400 g
Baking powder 1 tsp
Sunflower oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make mashed potato dough for pie? You can use potatoes boiled in their skins as a base. To do this, wash the tubers by thoroughly rubbing the skin with a vegetable brush. Pour cold water into the pan and boil the potatoes until tender. It took me about thirty minutes after boiling the water for the tubers to become completely soft. But this time is approximate; you need to focus on the softness of the potatoes.

Step 2

Step 2
Once the potatoes are ready, drain the water and cool the tubers. Peel them and mash them with a pestle to make a puree. Add baking powder, salt and a little sunflower oil. All this is to enhance the taste and improve the properties of the future dough.

Step 3

Step 3
Add flour little by little. I have the highest grade. Stir the mixture constantly so that you stop at the right moment and do not fill the dough with flour, otherwise it will become tasteless and rubbery. The amount of flour indicated is what I use, but you may need less or more. How do you know when enough is enough? Take a small piece of dough and press it between your fingers. If it sticks to your hands or crumbles, then you need to continue adding flour little by little.

Step 4

Step 4
Cover the dough with a towel or cling film. I recommend letting it rest for about ten minutes to make it easier to work with. But, you can immediately start making pies.

Step 5

Step 5
Form the dough into a thick sausage and cut. I cut it into four pieces and my pies were almost the size of my palm! I think you can safely divide the dough into six equal parts to make the pies smaller. Then, right in the palm of your hand, form an oval cake at least five millimeters high so that the dough does not tear, place a heaping tablespoon of filling in the middle and pinch the edges.

Additional rubrics

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