Potato-Filled Shaneg Pastry Recipe

Simple yeast dough for delicious potato pancakes! Many who spent the summer visiting their grandmother in the village as a child are familiar with the taste of potato shanegs. This delicious hot pastry with aromatic tender potato filling will not leave anyone indifferent: neither adults nor children.
cook time: 3h
Chloe Benton
Potato-Filled Shaneg Pastry Recipe

Nutrition Facts (per serving)

325
Calories
13g
Fat
40g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 400 g
Butter 100 g
Water 150 ml
Chicken eggs 1 pc
Dry yeast 11 g

Recipe instructions

Step 1

Step 1
The secret of success in preparing delicious potato chanegas lies primarily in a successful yeast dough. There are different recipes for yeast dough. For shaneg you need a rich soft yeast dough. In a glass of warm water, heated to 36 degrees, dissolve sugar, add a tablespoon of wheat flour. Stir until the flour disperses. Add dry yeast, stir and place the mixture in a warm place for 15 minutes.

Step 2

Step 2
A cap of yeast foam should appear on the surface of the mixture, which means everything was done correctly, the yeast has been activated. Melt the butter in the microwave or on the stove and let it cool to room temperature.

Step 3

Step 3
Beat a chicken egg into a bowl, add salt, beat the chicken egg with a vetch, not until foam forms, but so that the whites disperse and the egg mixture becomes homogeneous.

Step 4

Step 4
Pour the yeast and melted butter into the bowl with the egg mixture. Stir the mixture.

Step 5

Step 5
Add sifted wheat flour. It is necessary to sift the flour and it is better to do this several times in order to saturate it well with oxygen. Add flour in parts, stirring each time.

Step 6

Step 6
When it becomes difficult to mix the dough with a spoon, place it on a floured work surface and continue kneading. Yeast dough loves your hands and therefore you need to knead it as long as possible, at least half an hour. The dough should become elastic and slightly sticky to your hands, but not sticky. Then put the dough back into the bowl. Cover it with a towel and put it in a warm place for two hours.

Step 7

Step 7
While the dough is resting, prepare mashed potatoes for the filling. After the specified time, the dough should double in size. We knead it and move on to shaping and baking the shaneg. Divide the dough into the required number of pieces, roll them into balls and roll them into flat cakes. We put potato filling on each of them, grease with sour cream and bake in the oven. Bon appetit!

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