Fried pies with potato broth and sourdough

Category: Culinary recipes
Kitchen: Russian
Fried pies with potato broth and sourdough

Ingredients

Leaven
Starter 10 g
Wheat flour 25 g
Water 25 g
Sugar 0.5 tsp
Dough
Leaven 60 g
Flour 2-2.5 st.
Potato broth 1 tbsp.
Sugar 1 tbsp. l.
Salt 0.5 tsp
Filling
Potatoes 7 pcs
Onion 1-2 pcs
Vegetable oil 2 tbsp. l.
Salt Taste
Ground pepper Taste
Grated hard cheese 1-2 tbsp. l.

Cooking method

  • Since I only bake with sourdough, this wonderful recipe for pies from Rada-dms https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440760.0 remade for sourdough. My family and I liked the result so much that I decided to share my version of the recipe.
  • Leaven
  • Take 10 g of a starter (1 tsp. With a slide), add 25 g of wheat flour, 25 g of water and 0.5 tsp. Sahara. Stir and leave for 6-8 hours until doubled.
  • Fried pies with potato broth and sourdough
  • Filling
  • Boil potatoes (7 pieces of medium size). Take 1 glass of broth for the test. Cool down. Finely chop the onion and fry in oil. Grate cheese. Mix mashed potatoes, onions, cheese. Salt and pepper to your liking.
  • Dough
  • 1 tbsp. potato broth, 60 g sourdough, 2-2.5 tbsp. wheat flour, 1 tbsp. l. sugar, 0.5 tsp. mix salt. Knead the dough well. I do it in a bread maker on the dumplings program. You can use your hands. The dough is soft, elastic, slightly sticky.
  • Put the dough in a greased bowl, tighten with plastic wrap and leave at room temperature for 8-10 hours (depending on the room temperature), until it increases 2-3 times. I stood for 10 hours at 23-24 C.
  • Fried pies with potato broth and sourdough Fried pies with potato broth and sourdough
  • Oil the table and hands. Divide the finished dough into parts. I got 16 pieces. Roll each part into a ball. Cover the blanks with foil and leave to lie down for 10 minutes.
  • We take the ball, turn it over, gently flatten it with our fingers into a round cake. We spread 1 tbsp. l. fillings.
  • Fried pies with potato broth and sourdoughFried pies with potato broth and sourdough
  • Fried pies with potato broth and sourdough
  • We blind the edges of the pie. Turn the seam down. Gently flatten the pie to a thickness of 7-10 mm.
  • Fried pies with potato broth and sourdough Fried pies with potato broth and sourdough
  • Let the pies lie for about 10 minutes. Fry on both sides in boiling oil. We spread it on a napkin to remove excess oil. We serve to the table.
  • Fried pies with potato broth and sourdough

The dish is designed for

16 pieces

Time for preparing:

12 hours

Note

The pies are soft inside with a thin crispy crust. Something like donuts. They do not absorb oil. The dough is thin, there is a lot of filling. Sheer pleasure.

-Elena-
kuznez84, Natalia! Nice pies turned out. And if you bake them in the oven? I'm not friends with fried
Helen
Cool pies !!!
kuznez84
-Elena-, Helen3097, Thank you.

-Elena-, Elena, I myself am not friends with fried. I don't like fatty foods. I did not dare to do it for a long time. But the result impressed me. The dough is easy to make, the edges of the pies stick together well, they do not absorb oil when frying.
This dough will not work for the oven. If I can adapt my favorite pastry dough recipe to sourdough, I will definitely share
-Elena-
kuznez84, Natalia, I will wait. I myself love the sourdough oven. But I haven't tried the pies yet.
Svetlenki
Natalia, very interested in your recipe in anticipation of the post.

Quote: kuznez84
Put the dough in a greased bowl, tighten with plastic wrap and leave at room temperature for 8-10 hours (depending on the room temperature), until it increases 2-3 times. I stood for 10 hours at 23-24 C.

Please tell me, did you feel sourness in the finished products after such a long proofing at a temperature of 23-24 degrees?

Quote: kuznez84
This dough will not work for the oven.

Natalya, why won't it work?
kuznez84
Svetlenki, Sveta, no, no sourness.
For the oven, you need butter dough, but here there is not even butter. There will be bread pies
For the oven, this option is better. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389343.0
Svetlenki
Natalia, Thank you
ang-kay
Quote: kuznez84
There will be bread pies
This is not the worst thing. We have bakery pies without butter and still delicious. Add vanilla to add a rich flavor, and go!
Well this is my opinion!
kuznez84
ang-kay, Angelathanks for the hint
In general, if someone dares to bake in the oven, share your impressions.
kuznez84
Fried pies with potato broth and sourdough Fried pies with potato broth and sourdough

I take my words back. In the oven, the pies are also great. On the advice of Angela, I added a little vanilla to the dough and 4 tbsp. l. vegetable oil (so that the lean version was). Everything worked out
The pies are lush, soft, very tasty! They were eaten instantly, as soon as they cooled down a little.
Today for me this is the most convenient version of the sourdough dough for pies.
ang-kay
Natalia, that's great.
Nana
There was a time when I transferred all the baked goods to sourdough - I suffered from fanaticism. But then I nevertheless came to the conclusion that it is better to make baked pies with the addition of yeast, but fried ones are not for everybody, that is, with a very crisp crust, my grandmother and grandpa cannot chew them.
kuznez84
Nana, Oksana, everyone has different tastes
My people at home like sourdough baked goods without yeast. It’s not so tasty for them with yeast. My parents noted that there is no heaviness in the stomach after the pies and there is no then fermentation in the intestines.
In general, we practically do not eat fried foods. Therefore, I rarely fry pies. I bake more often
You are doing the right thing. You need to cook in a way that pleases all family members

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