home » Gardening » Patties with egg potatoes and onions. Potato patties with green onions and egg. With the addition of mushrooms

Patties with egg potatoes and onions. Potato patties with green onions and egg. With the addition of mushrooms

Preparing delicious potato pies is quite simple. Today, there are many successful recipes for such a dish. Among them are options for both fried and baked pies.

Ingredients: 2.5 tbsp. high-grade flour, a pound of potatoes, half a glass of boiling water and warm water, salt, 2 tbsp. tablespoons butter, 1 tbsp. a spoonful of granulated sugar, a handful of dried dill, 8 g of instant yeast, 3 tbsp. tablespoons of vegetable oil.

For the filling, the potatoes are boiled, salted, mashed with butter and dried dill.
For the test, sand with yeast is diluted in warm water. After 12 minutes, vegetable oil and a pinch of salt are introduced here.
It remains to add flour and boiling water. This step will speed up the process of preparing the dough.
You can immediately form pies out of it. The dough rolls out pretty thin. The pieces are fried in hot oil.

Potato pies fried in a pan during cooking increase significantly in size.

Recipe for cooking in the oven

Ingredients: faceted glass of milk, 70 ml of boiled water, 1.5 tbsp. tablespoons of butter, 35 g of granulated sugar, 1.5 tbsp. spoons of corn grits (fine), 2 full glasses of high-grade flour, egg, 2 teaspoons of instant yeast, 1 teaspoon of fine salt, 7-8 potatoes, onion.

For the filling, potatoes are mashed with a couple of large spoons of milk, after which they are combined with onions fried until golden.
Cereals, salt, oil are added to the pan. The ingredients are poured with milk and water and brought to a boil.
In a separate bowl, mix the yeast with the sifted flour.
The masses from steps 2 and 3 are combined. The dough is left under a towel until it rises 2 times. Then it is crushed, and you can start molding the pies.
The blanks are laid out on a baking sheet covered with parchment.

Bake pies with potatoes in the oven for 20-25 minutes at medium temperature.

Cooking in a multicooker

Ingredients: 320 g ready-made yeast dough, 8 potatoes, a glass of milk, salt, onion, 70 g butter. How to cook pies with potatoes in a slow cooker is described below.

In the “Stew” program, potatoes are boiled in salt water for half an hour.
In an ordinary frying pan, onion cubes are fried until golden.
The potatoes are kneaded and combined with frying.
The dough is rolled out, small circles are cut out of it, in the center of each of which the filling is laid out. Neat, even pies are molded.

The blanks are laid out in the oiled bowl of the “smart pan” and cooked in the “Cupcake” mode for 50-55 minutes.

With the addition of mushrooms

Ingredients: 430 g of puff yeast dough, half a kilo of potatoes, 130 g of fresh champignons, onion, salt, spices to taste.

Potatoes are boiled in salted water until cooked and mashed.
Onion cubes and small pieces of mushrooms are fried on any fat.
For the filling, the masses from the first and second steps are combined. To taste, the mixture is salted and sprinkled with seasonings.
Small cakes are formed from the finished dough and stuffed with a mixture of potatoes and mushrooms. You can use the filling only after it has completely cooled down.

Such pies with potatoes and mushrooms are baked in a well-heated oven for about half an hour.

With potatoes and meat

Ingredients: a pound of store-bought puff pastry, 230 g of any minced meat, spices, 2 potatoes, medium onion, rock salt.

The dough is thawed beforehand.
The potatoes are peeled and rubbed on a fine grater. The onion is chopped with a sharp knife. It remains to add minced meat to the filling, salt and sprinkle with spices all the components.
The dough is rolled out and divided into rectangles. The filling is laid out in the center of each. The edges are tightly pinched.

Baking is cooked in the oven at an average temperature for about half an hour.

How to do with cookies?

Ingredients: 360 g of any liver, salt, a piece of butter, aromatic herbs, 820 g of potatoes, onions, a pound of ready-made yeast dough.

For the filling, potatoes are boiled until tender. The liver is cooked in a separate bowl. Onion is sautéed in a pan. These components are combined and crushed with a blender. Melted butter is added to them. The filling is salted and sprinkled with aromatic herbs.
The dough is rolling out. Small cakes are filled with stuffing, their edges are tightly fastened.

The resulting blanks are fried in well-heated oil.

Dough for pies - cooking options

You can make the most delicious dough for pies with your own hands. The hostess can choose the most suitable of his many recipes. These are options with puff and yeast dough.

Puff pastry

Ingredients: 6 g salt, 730 g high-grade flour, egg, 1 tbsp. a spoonful of vinegar, a glass of water, 580 g of margarine.

Fragrant pastries, especially with delicious filling, well, what could be better. Of course, not every hostess can afford to enjoy such a dish from the heart, but still, she is simply obliged to pamper her relatives. An example of such a treat is mashed potato pies. This is a great option for a hearty and tasty snack. It is especially pleasant to eat hot baked pies with potatoes on a cold winter evening, enjoying the pleasant taste and aroma of fresh pastries. We will consider all the secrets and nuances of cooking in a simple recipe that will help demonstrate the best qualities of the hostess.

So, for starters, let's consider not just how to cook pies with potatoes in the oven, but what we, first of all, need for this.

Product set

This is a list of ingredients that will help us prepare the dough for potato pies:

1 liter of water;
3 teaspoons of salt;
2 packs of yeast;
2 eggs;
50 ml of vegetable oil;
3.5 tablespoons of sugar;
1.5 kg flour.

Consider what we need for a delicious filling:

Onion;
Potato;
Salt;
Vegetable oil.

Step by step recipe

This recipe does not provide for the smallest number of pies, on average you should get about 50 pieces, which means that you can feed even the largest family. However, if you don't need that much, feel free to cut back on the ingredients. For example, by halving the amount of water, you can confidently reduce the amount of other products in the same proportions.

Before proceeding directly to cooking, we will reveal another little secret that will help you cook delicious baked potato pies now and in the future. Stuffing for pies with potatoes, for convenience, prepare in advance. This is due to the fact that the potatoes were cooled.

So, let's use good advice, so as not to waste time later on for the filling to cool down, let's start making it right now. We take the prepared potatoes, send them to cook, as you know, this will not take much time. Do not forget to salt and leave it on the fire until it is ready. While the potatoes are languishing, let's take care of the onion, another important component of the filling. We fry the onion well in vegetable oil, it turns out we have golden and fragrant. You do not need to fry it for a long time so that it does not burn.
At this time, the potatoes were cooked. We knead it with a fork, what would we get, such a kind of puree. After that, we send the cooked onion to the potatoes, mix well and the potato filling for pies is ready.
Now we can start preparing the dough. We take a convenient and most importantly rather big bowl or any other container. Keep in mind that the dough will grow significantly in size. The water for the test should be warm. We send it to our bowl. Next, add yeast. Let's give them some time to disperse.
Add sugar and salt to the yeast mass. After we send the prepared vegetable oil. All this must be thoroughly mixed.
Next, sift the flour so that our yeast pies with potatoes turn out to be tender and fluffy. Add the sifted flour gradually while stirring. Add only half of the prepared flour so far, knead it well and let the dough grow a little. After that, add the second half of the flour in the same way.
We leave the dough to rise, but we don’t go far, since the dough must be kneaded during this time, you need to do this several times so that it starts growing again. We follow our lush dough so that it does not crawl out of the container.
When we kneaded the dough for the second time, we can safely lay it out on the surface for work, while sprinkled with flour. This means that we can start making pies with potatoes and onions. If you are not quite comfortable working with a large amount of dough, you can take it in parts.
We take the dough, cut off a part from it, from which we tear off small pieces to form balls - our future pies. We put the learned ball on the work surface and roll it out.
When the dough is rolled out into pieces, we put the filling on it, which we prepared at the very beginning. We do not save the filling, as you know, the more the pie is saturated with the filling, the tastier it turns out. After the filling is in place, we form already full-fledged pies, for this we simply pinch them by connecting the edges.
We prepare a baking sheet, for this we grease it with vegetable oil or, if available, baking paper, use it, spreading it around the entire perimeter of the baking sheet. Check out our adorable pies. In order for them to turn out not only very tasty, but also beautiful, put them seam down. We spread them at a small distance from each other, as they, of course, will increase during baking.
We do not forget to heat the oven to about 180 degrees and after that we send a baking sheet with pies into it. Baking pies with potatoes in the oven will be about 15 minutes.
Follow the baking process a little and when the pies are browned, you can safely take them out, put them on a dish, but at the same time cover them a little with a towel.

Potato pies in the oven turned out very tasty, fragrant and tender. Of course, the dough itself plays a significant role in such pastries, but the filling is also important here. For example, onions added to potatoes gave a pleasant smell and interesting taste.

As it turned out, preparing such culinary delights is not so difficult, you just need to follow a good recipe, make a little effort, well, without the desire to go anywhere, the desire to pamper your loved ones with a variety of pies, experimenting with delicious toppings, which will allow you to find your favorite recipe , which will become your signature dish. Such pies are very tasty and with a cup of hot tea or coffee, as well as a glass of milk will be an excellent component of the overall taste picture.

fried

Undoubtedly, each of us keenly remembers the aroma and taste of grandmother's potato pies, which disappeared from the plate in a matter of seconds. It is the taste that we remember from childhood that is still preserved in our memory, and now, when we have become adults, we can easily make this delicacy on our own, just as tasty and fragrant. The only negative of this great and inexpensive delicacy is the time spent on cooking pies with potatoes. But, as we know - "the game is worth the candle."

Ingredients

For filling

Our recipe for making potato patty dough is very simple, and, moreover, reliable.

This pie dough recipe is suitable for frying patties both in a pan and for baking in the oven. From this dough, you can bake not only pies, but also meat, vegetable pies, as well as rolls.
The dough made according to our recipe does not require a lot of time for the growth and proofing of the dough, so we will use it immediately after we knead and knead well.

For the test

Recipe

All the ingredients are collected and are in front of us. We begin to prepare the filling for our pies with potatoes.

Why do we start cooking with the filling - you ask? And because we will start using the dough immediately after its preparation.

While the finished filling is cooling, we will prepare the dough.

The secret of the elastic soft dough is that it needs to be beaten, as if throwing it on the table. Due to this manipulation, the dough becomes much softer. During impacts on the table, the existing air is released from the dough, due to which the dough receives a uniform and smooth structure.

The last, decisive step is the preparation of the potato pies themselves.

The history of the "birth" of potato pies.

In general, potato pies were very popular even in ancient times. The very first writing about such pies was found in the diary of one overseas wanderer, who called pies with potatoes biscuits with a filling resembling pate in consistency and said that in White Rus' they were treated only to the most welcome guests, i.e. those whom they were glad to see in their home.

What products will we need for our recipe for making potato pies?

Only by the name “potato pies” it becomes clear from what we will make our pies. In general, the standard filling for potato patties is mashed potatoes mixed with onions. But this delicacy has several of its secrets, knowing about which, you can make the filling for pies much tastier and more appetizing.

Before you mix the onion with mashed potatoes, it must first be fried in vegetable oil.

During cooking, salt and pepper the potatoes, this will give it a more pronounced taste and aroma. Also, while boiling potatoes, you can add a couple of bay leaves.

Remember that while shaping the pies, the potato dough should be warm and without lumps.

For the weekend, at the request of my daughter, I decided to cook pies with potatoes, eggs, onions and fresh herbs. She and the whole family love them. Fortunately, you don’t have to go anywhere for vegetables, everything is your own. This is what it means to have your own vegetable garden and orchard. That's all you need to fill the pies.

Washed potatoes in their skins, cook in an aluminum pan. IN

the same time in salted water, so that the eggs are easily peeled, hard boil 3 eggs.

Without wasting time, I finely chop the onion, herbs and green onion. I remove the hard-boiled eggs from the fire, transfer them to cold water. After 2-3 minutes, I peel them from the shell and also finely chop with a knife. I remove the potatoes boiled in their skins from the heat, drain the water, let them cool, and then peel them and pass them through a meat grinder.
Here's what it looks like.

I put a small frying pan on the stove, pour 50 g of sunflower oil, as soon as it is warmed up, pour the onion there. Stir all the time so that the onion does not burn.

After 3-4 minutes, cover the pan with a lid and leave for 5-6 minutes so that the onion becomes soft.

In the meantime, I put everything chopped into a deep cup

and mix thoroughly.

I return to the onion, I don’t like it when I feel it in the filling, so I crush it with a crush, turning everything into a monotonous slurry.

To make the filling tasty, I add 70 g of butter to the pan, as they say: "You can't spoil porridge with butter."

I add the resulting slurry to the filling

and mix well. I add half a teaspoon of salt

and a little less ground black pepper. I mix everything thoroughly.

and the filling is ready. I cover it and set it aside.

I prepare everything for the test.

In a deep cup I pour 2.5 cups of warm water, 3 teaspoons of yeast, 1 teaspoon of salt, half a teaspoon of sugar so that the pies are fried and half a pack of mayonnaise so that the dough is tender and soft. Pour flour into the prepared solution and knead the dough,

constantly wetting your hands with sunflower oil so that it does not stick to your hands and the dough will be more elastic.

I cover the finished dough with a napkin and put it in a warm place.

It's ready in an hour. I spread the dough on a well-floured kitchen board.

First, I put a frying pan with 200 ml sunflower oil on the stove, while it warms up, I cook the balls and put them on the edge of the board, cover them and start making pies.

I roll out the first ball, put the filling in the middle and start to connect the edges,

weave like a pigtail.

The first batch is ready.

As soon as the oil warmed up. Before putting the pies in the pan, I quietly pass over them with a rolling pin, they become thinner and are well fried. It is necessary to put it in the pan with the seam-pigtail down, so that when it swells, the seam does not open and the pie does not burst.

Using a spatula, carefully flip the patties.

Ready to lay out on a tray.
The whole family, especially my daughter, was looking forward to when I would call them. Here we waited. And with ayran or kefir, pies are even tastier.

Bon Appetit everyone!

Cooking time: PT01H20M 1 h 20 min

Approximate cost per serving: 20 rub.

Such pies will always save the hostess if you need to feed a lot of people deliciously, and finances, alas, sing romances. I think that in the house there will always be a kilogram of potatoes and 3-4 eggs, but then it's a matter of technology.

With a golden crust, but in a bite with sour cream with garlic - just delicious.
Peel the potatoes and boil until tender (this is 15-20 minutes after the water boils). If you cut it finely, it will cook much faster.

To quickly and easily crush potatoes, it is necessary that they begin to boil slightly. Drain the water from the potatoes (drain everything to the last drop) and knead until smooth or beat in a blender.

When the mashed potatoes have cooled (so that the egg does not curdle), add one egg and flour and knead again.

The dough should turn out to be very thick, if it turned out liquid, then you will have to add flour (but do not get carried away - no more than 2 tablespoons). We put the finished potato dough in the refrigerator for 30-40 minutes. There it will cool down and become even thicker, which means it will be easier to sculpt pies.

Finely chop the green onion for the filling.

and fry in vegetable oil for 2-3 minutes (it will become soft and slightly darken), let cool. Finely chop the boiled egg and mix with green onions, add salt and pepper.

All stuffing is ready.

We divide the cooled potato dough into small lumps (1.5 times more than a chicken egg), then roll each lump to a thickness of 0.8-1 cm and put the filling in the middle. We arrange the circle in half and pinch the edges, we will come to the shape of a pie. Roll each pie first in an egg, then in flour and fry over low heat (under the lid) for 3-4 minutes on each side (no more needed - all the ingredients are already ready) until golden brown.

It is necessary to fry in a mixture of butter and vegetable oils (pour vegetable oil into the pan first).

Compound:
. 600-700 gr potatoes
. 2 raw chicken eggs
. 3-4 tbsp wheat flour
. 2 tbsp vegetable oil
. salt to taste
. 50 gr butter

For filling:
. large bunch of green onions
. 3 hard boiled eggs

Temples are very lush and with a simple and at the same time original filling. Potato pies and my sweet grandmother cooked with an egg. Now she is quite old and these pies are from yeast dough According to my grandmother's recipe, I cooked for her with pleasure.

I usually serve these pastries with clear chicken broth and plenty of chopped herbs.

We will need:

6 medium potatoes

3 - 4 eggs

vegetable oil

1/2 vegetable bouillon cube

Cooking:

Boil the potatoes in unsalted water, pour the broth in which it was boiled into a glass. Will we need? 100 ml. Mash the potatoes well, not a single lump should remain.

Dilute the cube in the broth, fill it with potatoes. Add 4 tablespoons there. vegetable oil, it will give the puree a special softness. Now you need to beat the potatoes well with a fork.

Hard boil the eggs and separate the yolk. They need to be mashed with a fork and added to the potatoes. Stir well.

Yeast dough divide into balls the size of a large apricot. Pinching off larger pieces is not worth it, because if you cooked according to my recipe, after baking, the pies will greatly increase in V. Roll out the dough on flour, put the filling in the center and pinch.

Pour oil into the pan (about 1 cm). We fry the pies in already hot oil, otherwise they will absorb too much fat.

Bon appetit!

Type