Fried pies from dough with potato broth (lean recipe)

[Preparation]

Fried pies from dough with potato broth (lean recipe)

Category: Culinary recipes

Kitchen: Russian

Ingredients
Filling:
Loose potatoes	650 g
Bulb onions	2 medium heads
Vegetable oil	1-2 tbsp. l.
Salt	taste
Grated cheese (if not in fasting)	1-2 tbsp. l.
Ground pepper	taste
Dough:
Wheat flour	2-2.5 st.
Potato broth	1 tbsp.
Sugar	1 tbsp. l. without top
Salt	1/3 tsp
Dry yeast	1 tsp
Vodka	1 tbsp. l.

Cooking method

• We love these pies! Especially in Lent or Summer!
• My grandmother fried similar ones, but I couldn't find a recipe for the dough. It was all wrong! And the secret was that the dough was kneaded with potato broth. I realized this when I discovered the recipe for fried pies from Povarenka. Now I am happy to share it with you, adding my own nuances to the recipe and cooking method.
• In the "non-fasting" time, sometimes I still add a spoonful of butter to the dough, any, and a little non-acid cheese in the filling. But even without these additives, the pies are just wonderful, try it! And she made pies with cabbage, meat and potatoes on this dough, but the favorites were still the pies with potato filling. The main thing is to form them so that there is a minimum amount of dough and maximum fillings.
• Preparation
• - Peel 600-700 g of potatoes, rinse well, fill with a liter of water and cook until cooked.
• - Well, without lumps, knead potatoes without broth. Salt to taste.
• - Lightly salve the onion, cut into small cubes, in vegetable oil. Passing until transparent. As soon as the onion starts to fry, stir for a minute and turn off.
• - Mix the cooled mashed potatoes with onions, pepper and check for salt. (You can add a little cheese or mushrooms fried with onions)
• - We pour out 1 glass of potato broth, use the rest for baking bread or make a hand bath, as the author of the recipe advised, promising soft, delicate skin.
• - Add 1 tsp to a glass of warm broth. dry yeast, 1 tbsp. l. sugar, 1/3 tsp. salt, mix.
• - Then sift 2 cups flour into a bowl and knead soft dough. At first, it is a little sticky in consistency, so we work with our hands oiled with vegetable oil. Do not hammer the dough with flour, it should remain soft and plastic, and the stickiness will go away during kneading and ripening.
• - We form a ball, grease the bowl with vegetable oil, put the dough in the bowl and put in a warm place, covering with a bag or lid. Approaches about an hour and a half.
• - Knead the dough that has come up, pour a little flour on the board, spread the dough and knead it again.
• - Next, or roll out the dough to a thickness of 1.3 cm and cut out circles with a diameter of 8 cm. Collect the remains, roll out again and cut out. Or we divide the dough into three parts, make sausages and cut off equal pieces, form balls and roll them into flat circles.
• - We spread the maximum amount of filling on each circle, while stretching the dough a little so that we can close the edge without any problems.
• 
• 
• Or we do this.
• 
• Seal the edge, form a pie and put it seam down on a surface slightly floured.
• 
• 
• From the top with your hand, crush the pie well evenly from the center to the edges, so that you get a flat cake. We make sure that the filling does not break the dough.
• 
• Cover the pies with a napkin so that the dough does not dry out. Let stand for 10 minutes and begin to fry.
• - Pour at least 1.5 cm of vegetable oil into a wide, large frying pan.
• We heat up the oil (but not to a haze!) And lay out the pies, shaking off excess flour from them.
• 
• Reduce the heat to medium, cover the pan with a lid and fry for 3-4 minutes, then carefully remove the lid so as not to burn yourself with steam and spray, turn the pies over and fry until golden brown without a lid. I sometimes fry without a lid.
• 
• We try to put as little flour as possible on the frying pan when putting it out, as it burns strongly and the pies come out with black splashes.
• If carbon deposits appear, it is better not to be lazy and drain the oil, leaving carbon deposits on the bottom, wipe the bottom with paper towels, remove carbon deposits, return the oil to the pan, add a little more oil and continue to fry the pies. Or you can use a special cooking oil.
• - Put the pies on paper towels or napkins to remove excess fat.
• Here's the last batch of pies. You see, there is no soot on them, just a little more rosy than the rest.
• 
• I really like to heat the pies in a dry frying pan under a lid over low heat on both sides - there is enough oil on the surface of the dough to get a crust again when heated. I sometimes reheat in a Philips Air Fryer.

The dish is designed for

17 pcs.

Note

Sometimes I fry mushrooms with onions in the filling.
When I don't forget, I add a spoonful of vodka to the dough while kneading so that less fat is absorbed during frying. Alcohol prevents fat from penetrating deep into the dough, and the crust is wonderful. Adjustable flour during kneading.
I highly recommend this oil for frying pies, donuts and brushwood.



I used to fry donuts in this oil.


Donuts "Benier" (French) with vanilla sauce - from Régis Trigel (Rada-dms)

I will definitely do so! Thank you!

[ir]

ir, Ira, try it, you won't regret it, the main thing is to form them flat, the dough allows you to do it well. Hopefully the recipe post will not leave you indifferent!

And I really thought, today I left my daughter without breakfast, but no, Olenka is in her repertoire! Thank you! The most favorite pies with potatoes!

[elena kadiewa]

elena kadiewa, mamusik, as possible without breakfast! Dinner, then you will be fed, here I am not worried, but I am responsible for breakfast, it turns out!

[Rada-dms]

Rada-dms, Beautiful pies! Everything is very detailed!

[Rada-dms]

Rada-dms, I really like pies with potatoes. Recipe bookmarked. Thank you. You clever.

[Rada-dms]

Rada-dms, Olga, how good it is when you get up in the morning, and here the pies are already ready, and even so delicious and aromatic.
I don't know why, but I have never used potato broth anywhere, now I will try.

[Rada-dms]

Rada-dmsThank you for such a wonderful recipe! The pies are handsome, the dough is simply incomparable! I do not fry it often, I will take it to the bookmarks for now, I will definitely try the dough with potato broth.

while kneading, I add a spoonful of vodka to the dough so that less fat is absorbed during frying. Alcohol prevents fat from penetrating deep into the dough, and the crust is wonderful.

I didn't know, thanks for sharing such a subtlety! It will come in handy.

Stunned dough, I'll try!

Rada-dms, thank you, your recipes, as always, do not leave anyone indifferent and I want to quickly try it out.
Have you tried baking such pies in the oven?

As always, I showed the oil, recommended it, but where to get it, I forgot to say it ... Oh, my "neighbors", I’ll blind them at least a few and fire them! What saliva come from something! Ol, but this dough will not go into the oven? ..

[Rada-dms]

Rada-dms, Olga, just like my grandmother once fried, unfortunately I was small and stupid, and did not ask for recipes ... But I do not lose hope of finding the same one, she also had the same pies with an apple, also fried!
Thank you very much for such a detailed and wonderful recipe, boom to try!

Olga, thanks for the recipe! I also often make dough with potato broth, but I didn't know about vodka! And about the fact that you need to flatten them a little.
Live and learn!!!!!!!

Ah-ah, what pies! Thank you, Olga, I'll try to make it according to your recipe.

[Ol,]

Ol, you read my mind. Recently I thought to make such pies on broth. I think that's great. Thank you.

Olya, you knew, you knew that I have just this broth and even with potato sediment just a glass worth it! I thought about pouring it into the bread, but now I'm going to stir up the pies. Thanks for the recipe!
By the way, if you cut the pies without flour, but on a slightly greased rast. oil on the table and slightly oiled hands, then nothing will burn in the pan and on the pies. Many years ago I gave up burning with flour for fried foods. Everything is perfect!

[Rada-dms]

Rada-dms, Aaaaa ... what handsome men, I just want to take a bite. And the donuts are wonderful!

[Anatolyevna]

Anatolyevna, Tonechka Natalia-65, Natasha, francevna, Allochka! Dear girls! Thank you for marking my pies so kindly!

[Rada-dms]

Rada-dms, I have already fried and ate for lunch! Thank you!

[Bona fide]

Bona fide, Lenochka, thank you for such a careful reading of the recipe! I add alcohol, vodka or even cognac to all products that need to be fried, very little fat is absorbed.

[Rada-dms]

Rada-dms, I have already fried and ate for lunch! Thank you!

So how? Edible? What did EVERYONE eat? These are appetites, well, in fact, like ours, flour does not stale! : friends:

[Rada-dms]

Rada-dms, Olya, thanks for the recipe, I baked bread on potato broth, but I didn't bother with pies. I will definitely cook it, especially the molding is my favorite, I like flattened or even slightly rolled, so that there are a lot of fillings, and the dough layer is thin. My grandmother cooked like that, and now for almost 40 years she has been making pies herself this way.

Rada-dms, thank you, your recipes, as always, do not leave anyone indifferent and I want to quickly try it out.
Have you tried baking such pies in the oven?

Thanks for the kind words!

As always, I showed the oil, recommended it, but where to get it, I forgot to say it ... Oh, my "neighbors", I’ll blind them at least a few and fire them! What saliva come from something! Ol, but this dough will not go into the oven? ..

Veronichka! Thanks for taking the time to inquire about the recipe! I have already shown the oil, bought it in the Metro, the girls recently saw it there, and it seems that it happens in Ashan.
As for baking in the oven, I have not tried it, but the dough is very lean, if you make it thick, a little rubbery due to the lack of fat, maybe if you add butter or sour cream, you can try it in the oven. We bake cakes in broth! It is necessary to bake a part and compare!

And I say thank you, well, I can't make thin ones))) tasty oooo, huge merci for pies

[Rada-dms]

Rada-dms, Ol, delicious pies Chet remembered childhood with these pies. My godmother always made them for me, and fried them on a kerosene stove .... for a long time. But I was waiting
I now bake bread only on potato broth. It turns out great

[Rada-dms]

Rada-dms, Olya, thanks for the recipe, I baked bread on potato broth, but I didn't bother with pies. I will definitely cook it, especially the molding is my favorite, I like flattened or even slightly rolled, so that there are a lot of fillings, and the dough layer is thin. My grandmother cooked like that, and now for almost 40 years she has been making pies herself this way.

Just about, and we adore such, although lush ones too!
But this dough is very suitable for this molding.
It's great that we have the same memories! Isn't your grandmother from the Voronezh region?

And I say thank you, well, I can't make thin ones))) tasty oooo, huge merci for pies

This is speed! What plump, pretty ones?
Like fat dough, not very rubbery?

[Rada-dms]

Rada-dms, Ol, delicious pies Chet remembered childhood with these pies. My godmother always made them for me, and fried them on a kerosene stove .... for a long time. But I was waiting
I now bake bread only on potato broth. It turns out great

Lel, yes, they are like that, from childhood, a bit rustic in spirit and taste!
I even freeze the broth for future use! So bake bread and cakes, girls, on broth, it's checked!

Yes, God be with you, absolutely not rubbery, very tasty))) soft-soft, but what to pull? I have everything, so I went and did it)

So how? Edible? What did EVERYONE eat? These are appetites, well, in fact, like ours, flour does not stale! : friends:

In view of the lack of filling, I decided to just fry the cakes. I made the dough half a recipe, proofed for half an hour (there was no time) and fried like donuts with a hole. We ate at dinner with my husband. I liked the dough very much, I take it as a bookmark.

Yes, God be with you, absolutely not rubbery, very tasty))) soft-soft, but what to pull? I have everything, so I went and did it)

Are you not my sister? I, too, so if something hooked, so immediately !! Thanks, now someone else will risk baking!

In view of the lack of filling, I decided to just fry the cakes. The dough was made half a recipe, proofed for half an hour (there was no time) and fried like donuts with a hole. We ate at dinner with my husband. I liked the dough very much, I take it to bookmarks.

Uuuu, no filling !! Just kidding! Svetochka, what a fine fellow, so now I will also try to bake such donuts with your easy hand! Thank you for coming up with another test use case!

Are you not my sister?

We are all from Adam and Eve, relatives mlyn)))

Olga, thanks for the recipe! I also often make dough with potato broth, but I didn't know about vodka! And about the fact that you need to flatten them a little.
Live and learn!!!!!!!

Bulechka, my dear clever girl! Thank you for supporting my recipes! Try it with vodka: less fat means a thinner waist, although you will not be threatened at all! You are beautiful!

it is these pies that must be made very flat, flattened very well.

[gala10]

gala10, Trishka, girls, thank you for your constant kind words, they support you very much in life! Honestly! That's exactly what I need right now!

[Ol,]

Ol, you read my mind. Recently I thought to make such pies on broth. I think that's great. Thank you.

Angela, we are all permeated with the same spirit, the aroma of your bread, by the way, too! Therefore, we think in one direction. I am preparing for the post, this recipe is very good for him. Well, I’ll rummage around in recipes, but many are already in the bookmarks! So thank you for visiting, help yourself, it's a pity that virtually only ...

[Rada-dms]

Rada-dms, Aaaaa ... what handsome men, I just want to take a bite. And the donuts are wonderful!

Yulechka! Donuts, donuts, fry until fasting! Thank you for such a pleasant visit, help yourself !!

[Rada-dms]

Rada-dms, Olya, remembered the oil, thank you. I use my life to make pies, in which there is very little dough, and this is also from my grandmother, where I grew up, it is so customary. And they fried, and baked in the oven-oven, it worked. I mean that I will make the dough, part in the oven, part for myself, beloved, I will fry. And I have my favorite potato-fried-onion filling, also southern habits (in Moscow, not everyone understands, for example, my stepfather did not take it in his mouth ...). From childhood, huge dumplings with potatoes and onions, floating in oil ... How good it was 40 years ago!

From childhood, huge dumplings with potatoes and onions, floating in oil ... How good it was 40 years ago!

Ooooh, I just choked ... How I love such dumplings !!

[Rada-dms]

Rada-dms, Ol, and swam with cherries nearby ...

[Rada-dms]

Rada-dms.Tasty pies, very detailed.

[Rada-dms]

Rada-dms, Ol, and swam with cherries nearby ...

My Ukrainian aunt did it stunningly! Eh, right in cherry syrup, and I love them and cold on the second day with sour cream! Well, she has roused my soul!

[Rada-dms]

Rada-dms.Tasty pies, very detailed.

Yeah, I tried to convey all the nuances, well, I learned new ones about girls !! Thank you! Pleasantly!

[Rada-dms]

Rada-dms, Ol, and I have relatives of a Moldovan grandfather ... I figure it out, when I make your pies, I wanted to do that too!

[Rada-dms]

Rada-dms, Ol, and I have relatives of a Moldovan grandfather ... I figure it out, when I make your pies, I wanted to do that too!

And on the other side I have Polish-Ukrainian roots.
And why sculpt them, how will you cook potatoes, cook a double dose, make the filling in the evening, and in the morning the dough. I just made them, I froze some of them right away, yesterday my husband warmed it up under a lid in a frying pan without oil on both sides over low heat for a long time, he says that the filling is fabulous, with a crust, and the filling is soft. I always do this with them, and with any. But whoever comes, immediately hot pies, and you cannot tell what is from the freeze. I like it even better.

[Rada-dms]

Rada-dms, and I will taste donuts Thanks

[Olya]

Just today I thought I wanted some fried pies, sat there choosing the filling. Olya very good recipe, on the weekend I will spoil with seven pies.

Thank you, deer, for the pies. To bookmarks. You know HOW I love FRIED pies (and no one feeds me with them!) Yes, and for some reason I can't get them! I'll try to make yours for sure. If it works out, then the thunder of life will be your debtor! Unsubscribe!

[Olya]

Just today I thought I wanted some fried pies, sat there choosing the filling. Olya very good recipe, on the weekend I will spoil with seven pies.

Ooooh, no wonder the Baptism, people feel each other! Thank you for your feedback, I will wait for the result.