Nostalgic Lenten Pies with Fluffy Potato Filling

We ate these pies at school, at the train station and at the market! Here is the prescription! Many people remember thin, hot, fragrant pies with a delicate potato filling from childhood — when hungry, just running from the street, we grabbed them from a bowl, and our mothers, smiling, sent us to wash our hands and grimy faces... Or a plump, cheerful woman at the station I wrapped our pie (or a couple) in gray wrapping paper. And hot sweet tea was a must. Eh! You need to make these pies at home. Whoʼs with me?!
cook time: 3h 30 min
Hazel Farrow
Nostalgic Lenten Pies with Fluffy Potato Filling

Nutrition Facts (per serving)

197
Calories
10g
Fat
23g
Carbs
3g
Protein

Ingredients (12 portions)

For dough:

Salt 0.25 tsp
Sugar 1 tbsp
Wheat flour 500 g
Sunflower oil 3 tbsp
Dry yeast 1 tsp
Decoction 350 ml

For filling:

Salt to taste
Potato 1 kg
Bulb onions 4 pc

For frying:

Sunflower oil 200 ml

Recipe instructions

Step 1

Step 1
We clean and wash the potatoes.

Step 2

Step 2
Cut into halves or quarters.

Step 3

Step 3
Fill with water.

Step 4

Step 4
Add salt and cook.

Step 5

Step 5
The potatoes are ready when a knife slides into them easily.

Step 6

Step 6
Drain 350 ml of the dough broth.

Step 7

Step 7
Add butter to potatoes and make mashed potatoes.

Step 8

Step 8
Peel and cut the onion.

Step 9

Step 9
Fry the onion in oil.

Step 10

Step 10
Add onions to potatoes.

Step 11

Step 11
Mix well and cool the filling. Try the filling, you should like it.

Step 12

Step 12
We measure out the ingredients for the dough.

Step 13

Step 13
Sift the flour.

Step 14

Step 14
Add yeast to it.

Step 15

Step 15
Add lukewarm potato broth.

Step 16

Step 16
Add oil. Mix the dough well.

Step 17

Step 17
Place the dough on a clean table.

Step 18

Step 18
Knead the dough well. Itʼs sticky.

Step 19

Step 19
Donʼt worry, this is normal and good.

Step 20

Step 20
Watch the video to see how to handle this test. Itʼs interesting and after two or three batches of pies you will like it. This is a very good bread experience.

Step 21

Step 21
Place the dough in a greased bowl, round and cover with cling film. Leave to rise in a warm place for 1.5-2 hours or until doubled in volume.

Step 22

Step 22
The dough is ready, it is no longer so sticky.

Step 23

Step 23
Divide the dough into portions, lightly greasing the table and hands with oil.

Step 24

Step 24
Round them off. This process is also well shown in the video.

Step 25

Step 25
It is better to make cakes in two stages. Make small ones first.

Step 26

Step 26
And then, a little later, stretch it to larger and thinner cakes.

Step 27

Step 27
Place the filling. The more it is, the tastier the pie.

Step 28

Step 28
Form into pies.

Step 29

Step 29
Make them flat and turn them seam side down.

Step 30

Step 30
Heat the oil and fry the pies.

Step 31

Step 31
When the oil covers the pies less than halfway, it is called frying. When the oil is above the middle or covers the patty, but the patty lies on the bottom, this is spinning, and when the patty floats freely, it is deep frying.

Step 32

Step 32
Cook the pies on both sides until golden brown. Then place on a napkin or mesh to remove excess oil.

Additional rubrics

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