Bakery products

Lenten Potato Pies


Ingredients for Cooking Lenten Potato Pies

Dough:

  1. Wheat flour about 1 kilogram
  2. Granular dry yeast 1 sachet (10 grams)
  3. Purified water 2 cups
  4. Sugar 3 tablespoons
  5. Salt 1 teaspoon
  6. Vegetable oil 5-6 tablespoons

Filling:

  1. Potato 1 kilogram
  2. Purified water as needed
  3. Onions 1-2 pieces (large)
  4. Salt to taste
  5. Ground black pepper to taste
  6. Vegetable oil (for frying) as needed
  • Main ingredients Potato, Onion, Flour
  • Serving: 20 servings
  • World Cuisine

Inventory:

Kitchen scales, faceted glass (240 milliliters capacity), stove, stewpan, tablespoon, teaspoon, deep bowl - 2 pieces, fine mesh sieve, kitchen waffle towel - 2-3 pieces, deep pan with a lid (3 liter capacity) , frying pan, spatula, slotted spoon, mashed potato, paper towels, kitchen knife, large flat dish or serving plate.

Cooking lean patties with potatoes:

Step 1: prepare the dough.


Wanted lean pies? Then let's start cooking, because it is so easy to make this miracle! First of all, we send two glasses of purified water to a small saucepan, put it on medium heat and heat to 36-40 degrees Celsius so that it becomes warm. When the liquid reaches the desired temperature, pour it into a small deep plate, add sugar, salt and granular yeast there. Thoroughly mix these ingredients with a tablespoon to a uniform consistency, cover them with a kitchen linen napkin and put in a warm place on 15-20 minutesfor which the dough will rise.

Step 2: prepare the flour.


Meanwhile, using a fine mesh sieve, sift into a deep dry dish about a kilogram of wheat flour, preferably of the highest grade. Do not skip this step, due to it this ingredient becomes more friable, dried, gets rid of any kind of litter and saturated with oxygen, which is very beneficial for any flour products.

Step 3: prepare and insist lean yeast dough.


After a quarter of an hour, we move the opened dough into a clean deep bowl, pour about 5-6 tablespoons of vegetable oil into it and carefully loosen everything until smooth. Then we begin to pour sifted wheat flour into the resulting mass. We act gradually, adding it in small portions and at the same time kneading an elastic, slightly moist and not dry dough.

We give this process about 10-12 minutes, if the semi-finished flour product turned out to be a little tough, pour another tablespoon of vegetable oil and two warm water into it. When the dough takes the desired structure, roll it into a ball, send it back to the bowl, cover with a kitchen towel and put it in a very warm place without drafts on 1 hour or until it doubles.

Step 4: prepare the vegetables.


We don’t lose a minute, we begin to prepare the filling. Using a sharp kitchen knife we ​​get rid of the peel specified in the recipe vegetables. We rinse them, dry them with paper kitchen towels, take turns putting them on a cutting board and grind them. We cut potatoes into slices from 2 to 3 centimeters in size, and onions into 1 centimeter cubes. After that, put on the countertop the remaining ingredients that will be needed to make the pies, and move on.

Step 5: boil the potatoes.


We shift the chopped potatoes into a deep pan. Fill with purified water 5-6 fingers higher and put on medium heat. After boiling, cook it 15 minutes, periodically removing white foam from the surface of the bubbling liquid. Then season the vegetable to taste with salt and bring to full readiness for another 5-7 minutesuntil its slices are soft.

Step 6: fry the onions.


At the same time, turn on the next burner on medium heat, put a frying pan on it and pour about 3-4 tablespoons of vegetable oil into this dish. After a few minutes, dip the chopped onions into the preheated fat and fry it until soft, as well as a delicate golden crust for about 4-5 minutes. As soon as the vegetable is browned, we push it off the stove and leave it aside until use.

Step 7: prepare the filling.


When the potatoes are cooked, very carefully, holding the pan with a kitchen towel, drain almost all the water from it, leaving only a couple of tablespoons at the bottom for soft filling. Then we add the fried onions to the boiled slices of the vegetable along with the oil remaining in the pan, season these ingredients with an additional portion of salt, to taste black ground pepper and knead them with a special crush to a state of thick mashed potatoes. The filling should be spicy and rather brackish, later this is compensated by the fresher taste of the dough!

Step 8: form lean potato cakes.


As soon as the dough rises, you can proceed to the next step, slightly crush it with clean hands, but do not add flour, it should be a little damp and stick to your hands, if you make it cool, the items will come out dry.

Then we spread the semi-finished flour on the countertop, greased with vegetable oil, with a metal kitchen spatula, divide it into 2 equal parts, and each of them in turn for 10-12 pieces. After that, knock them into balls, roll out with a rolling pin, so that round layers are thick in 5-6 millimeters and spread in the middle of each 1.5-2 tablespoons potato filling.

Then dip the palms in a small amount of vegetable oil. We put a cake with potatoes on one of them and connect the two sides of the dough, like a dumpling. We pinch its edges, trying to avoid cracks, and form an oblong, slightly flattened pie.

We put it on the oiled surface of the table, in the same way we sculpt the remaining products and leave them at room temperature on 10 minuteslet them rise a little.

Step 9: Fry the Lenten Potato Pies.


Now we put the pan on medium heat and pour vegetable oil into it, so that it covers the bottom of 1-1.5 centimeters. After 2-3 minutes, put the first batch of pies in well-heated fat and fry them on all sides to a golden brown crust.

The duration of this process depends on how strongly the oil is heated, but approximately takes about 4-5 minutes. As soon as the flour products are browned on all sides, we transfer them to a paper towel, previously spread out on the working surface of the table, and leave it on it to absorb excess fat. In the same way we cook the remaining pies, give them the opportunity to cool down a bit, and proceed to the tasting!

Step 10: serve lean potato pies.


Lenten pies with potatoes are served warm as a complete addition to breakfast, lunch, afternoon snack or dinner. Serve them on a large flat dish or immediately in portions on plates, and as a bonus, put on the table vegetable sauces or lean mayonnaise.

Savoring this yummy is pleasant with fresh hot or cold drinks, such as tea, coffee, jelly, compote or whatever you like. Cook with love and enjoy delicious homemade food even on fasting days!
Enjoy your meal!

Recipe Tips:

- it is better to store ready-made pies in a bag or pan, covering with a lid;

- if desired, the filling can be supplemented with edible fried mushrooms of any kind;

- you can make your own corrections to the list of spices, supplementing the list with any spices, as well as dried herbs, which are suitable for dishes from vegetables or unleavened bread dough.