Bakery products

Baked Potato Pies


Ingredients for Making Baked Potato Pies

For the test:

  1. Wheat flour 320 g
  2. Fresh yeast 10 g
  3. Milk 0.5 cups + 80 ml for mixing
  4. Chicken egg 1 pc.
  5. Butter (baking margarine) 30 g
  6. Salt 0.5 teaspoon spoons
  7. Sugar 1 table. a spoon
  8. Vegetable oil for lubrication

For filling:

  1. Potato 4-5 pcs.
  2. Onion 1 pc.
  3. Salt to taste
  4. Ground black pepper to taste
  • Main Ingredients Potato, Yeast Dough
  • Portion4-5
  • World Cuisine

Inventory:

Knife, Bowl, Plate, Baking tray, Casserole, Towel, Frying pan, Culinary spatula

Cooking Baked Potato Pies:

Step 1: Prepare the dough for the dough.

Baked pies are made of two types of dough - simple and rich, and in any case they are cooked in a douche way. So we will cook the dough on a dough and then knead and knead for a long time. Turn on the burner, pour half a glass of milk into a bowl and heat it. It is not necessary to bring to a boil, just warm up. Remove the bowl from the heat and pour out all the yeast with sugar and a glass of flour. Sugar here puddles the yeast catalyst, they begin to ferment and the dough rises. Leave it for an hour, the consistency of dough will resemble a cool dough.

Step 2: Cooking the dough for baked pies ...

We take the dough and add salt, melted and chilled butter, and also break the egg. Mix and gradually pour the flour. We begin to knead the dough by pouring milk or water so that it becomes smooth, soft and sticks well from the hands. This will take about 80 ml of liquid. Then we transfer the dough into a bowl greased with vegetable oil, grease the dough as well and put the bowl in a warm place without drafts. A bowl is best covered with a towel. After half an hour, check the dough, it should increase slightly in size, "rise". We crush it slightly and leave it for half an hour again. Then crush again and leave again. And the third time, when it takes about 1.5 hours, the dough can be rolled out and sculpted.

Step 3: Cooking the filling for the pies ...

Rinse onions and potatoes with running water. We collect water in a pan and put the potatoes to boil in their uniforms. Add a little salt to the water to make it boil faster. Peel the onion, cut in half, and then chop or chop into medium-sized cubes. Then we send it to a pan greased with vegetable oil and wait for the potatoes to boil. Fry the onion until light golden brown, about 5-7 minutes. During this time, you need to peel the potatoes, cut into small cubes, and then transfer to a frying pan with onions, salt and pepper to taste. Stir the filling with a culinary spatula and fry for another 2 minutes, and then remove the pan from the heat.

Step 4: Cooking Potato Pies.

We dump the lump of dough on the table and divide into many equal-sized - small - balls. Let them rest for 5 minutes, and then roll each ball into a small cake, put about 1 tablespoon of the filling in the center and pinch the edges of the pie. There are many ways to pinch, but I would suggest a “boat” - we reduce the edges of the cake and pinch it in the middle of the pie. We grease the baking sheet with oil and put the pies seam down. Let them stand for about 20 minutes to proof. Proofing is the final fermentation of an already finished dough product. During this time, we heat the oven to 180 degrees, and then remove the baking sheet into it. Bake the pies at the same temperature until browning for 20-25 minutes.

Step 5: Serve the finished baked pies with potatoes.

We get the pies from the baking sheet and wrap them in clean towels so that they cool slightly. Serve pies with tea, milk or another drink. Such pies are suitable as a hearty breakfast, light dinner, afternoon snack, on the road. They are very tasty and fragrant! Enjoy your meal!

Recipe Tips:

- - Before baking, you can grease the cakes with a beaten egg - so they will become rouge, with a smooth crust.

- - As a filling, you can use ordinary mashed potatoes.

- - You can not grease the baking sheet, but line it with baking paper.