How to make potato pie dough. Potato pies and zrazy stuffed

Many delicious dishes can be made from potato dough. There are several ways to prepare potato dough that use good housewives to feed your family with delicious and healthy meals.

Do you know how to bake potato zrazy? If not, you will soon learn. And not only zrazy, but also pizza, pies and other goodies. Everyone knows about the benefits of potatoes, so they eat it often. Potato dough dishes will pleasantly surprise you with their simplicity and taste, and will add variety to the menu.

Recipe Products

• potatoes 2410 g;
• eggs 1 pc.;
• onion 480 g;
• margarine 50 g;
• eggs 5 pcs.;
• crackers 20 g;
• greens 1/2 bunch;
• salt;
• cooking oil 100 g;
• sour cream 200 g

Recipe

1. Peel potatoes. Boil as for mashed potatoes, dry and grind hot. Cool down to 40 degrees.
2. Add the egg to the cooled potato mass.
3. Prepare minced meat for zrazy. Hard boil 5 eggs. Lightly fry onion, cut into strips. Mix onions, chopped eggs and herbs. Salt to taste. Instead of eggs, you can put fried mushrooms in minced meat, or carrots, cut into strips.
4. From the well-mixed potato dough, form two cakes. Put minced meat in the middle of the cakes. Connect the edges. Roll zrazy in breadcrumbs or flour. Give the semi-finished product the shape of a brick with oval edges.
5. Fry the zrazy in hot cooking oil in a skillet on both sides. Bring to readiness in the oven.
6. Before serving, put the zrazy on a dish or plate, pour over with sour cream and sprinkle with chopped herbs.

potato croquettes

Recipe Products

• potatoes 2330 g;
• eggs 5 pcs.;
• crackers 100 g;
• cooking oil or fat 200 g;
• sauce 500 g;
• flour 100 g

Recipe

1. Peel potatoes and boil until tender. Grind hot potatoes as for mashed potatoes. Cool down to 55 degrees.
2. Add 30 g of wheat flour to the chilled potatoes, raw yolks, mix.
3. From the resulting potato dough, form round or oblong products the size of Walnut, roll in flour that remains, moisten in whipped protein, roll in breadcrumbs. Croquettes must be deep-fried.
4. You can add fried onions and finely chopped mushrooms to the potato dough.
5. Before serving, golden balls of croquettes are laid out on a dish or plate, lettuce leaves or sprigs of greens are placed on top. Served with tomato or mushroom sauce.

Yeast dough with dry mashed potatoes

Yeast dough with the addition of potatoes is very tasty. From it you can cook any unsweetened pastries.

Recipe Products

• water 350 ml;
• sour cream 2 tbsp. l.;
• vegetable oil 75 ml;
• salt 1 tsp;
• sugar 1 tbsp. l.;
• egg 1 pc.;
• dry mashed potatoes 37 g;
• flour 650 g;
• dry yeast 2 tsp

Recipe

1. This dough can be prepared in a bread machine or in a regular pan. It is different from the usual yeast dough flavor and a softer, lighter texture.
2. For cooking, you need to heat water, add yeast, vegetable oil, sugar and salt. It is advisable not to mix salt with yeast, because the dough will not rise well.
3. Break the egg, add to the rest of the dough ingredients. Put in a batch of two tablespoons of sour cream. Stir in the sifted flour and instant mashed potatoes.
4. In a bread machine, the dough with mashed potatoes will be ready in an hour and a half after kneading. In the pan, you need to watch when it has increased several times. Usually it takes one and a half, two hours.
5. From the finished potato dough, you can make pies with potato or cabbage stuffing. This dough is perfect for baking pizza and open meat pies.

Shortcrust pastry with potatoes

If you love shortcrust pastry, you might be interested in trying this mashed potato recipe. From such a dough, you can make sweet cookies and unsweetened sticks with cheese or sesame seeds.

Recipe Products

• mashed potatoes 210 g;
• chicken egg 1 pc.;
• butter 160 g;
• wheat flour;
• salt;
• sugar.

Recipe

1. We start cooking with potatoes, which need to be boiled without peel, and mashed like for mashed potatoes, only without water. Cool down to 40 degrees.
2. Flour to give her light air structure and remove excess impurities must be screened.
3. Add butter to flour, grind to the state of butter-flour crumbs.
4. Add mashed potatoes, salt and eggs to crumbs. If the dough is too tight, you can pour in a tablespoon of milk.
5. Knead the potato dough well, form into a ball. Putting it in plastic bag, refrigerate for 1 hour.
6. From the finished potato dough, sculpt cookies, bake in the oven. Before cooking, cookies can be sprinkled with grated hard cheese or sesame seeds.
7. To prepare sweet potato dough, add 3 tablespoons of sugar to its composition.

Enjoy your meal!

potato patties with meat - great addition for first courses or for tea, perfect for a daytime snack. Crispy crust, tender potato And meat filling- that's what awaits you. You can cook the potatoes on purpose, or you can use leftover mashed potatoes. Cooking time will take a little, and wonderful pies sure to delight your loved ones.

So, for the preparation of fried potato pies with meat, we will prepare the products according to the list. I used corn flour, but wheat flour is fine too.

Peel the potatoes, put to boil, salt. While the potatoes are cooking, let's make the filling. Finely chop the onion and saute until translucent.

Add minced meat to the pan, mix and fry until tender, stirring, 7-10 minutes. Let's salt and pepper.

Let the stuffing cool down a bit while you prepare the potato dough. WITH boiled potatoes Drain the water and mash the potatoes. Let cool slightly, add the egg.

Stir, add flour a spoon at a time, knead well. The dough should be soft, don't use too much flour. It took me 3 tbsp. flour. This is the dough we made.

Having dusted the board with flour, roll small balls from the dough, knead them into cakes.

Let's put the meat filling.

The dough is very tender and soft, it is more convenient to form potato pies in the palm of your hand. We carefully bake the pies. They can be rounded. Roll the patties in cornmeal.

Roast on hot vegetable oil pies on both sides. They are fried very quickly, 3-4 minutes on each side.

Put the finished pies on a paper towel to remove excess oil.

Potato patties with meat fried in a pan are ready to serve, please come to the table! Crispy crust, tender potatoes and delicious meat filling - this is such a wonderful dish we got. Delight your loved ones with these delicious pies.

Very tasty potato pies with sour cream, help yourself!

potato dough, it’s easy to guess, great for baking savory types. Thanks to an unusual cooking technology, a very airy, tasty and melt-in-your-mouth dough is obtained. In addition, not eaten yesterday's side dish in the form of mashed potatoes can participate in its preparation. As a filling suitable meat, cabbage and mushrooms. But you can also show your imagination by choosing the most suitable option for yourself.

Potato dough pies cooked in a pan are very soft and fragrant. In the process of frying, a ruddy golden surface is formed, which, despite appearance, very soft.

In order to prepare such a dough, you will need:

• 4 or 5 medium sized potatoes;
• 2 eggs (chicken);
• wheat flour - 2 cups;
• spices, as well as table salt - add based on your own preferences.

Cooking time - 40 minutes.

Calorie content - 137 kcal.

Direct dough preparation process:

1. Potatoes must be thoroughly washed without removing the skin from it. Put in a pot of suitable size and fill with water so that it completely covers the prepared vegetables. Add a little salt and cook in water brought to a boil for 20 minutes;
2. Brought to fully prepared remove the potatoes from the water and leave for a few minutes to cool;
3. Then peel the vegetable from the soft skin and grate with a large grater;
4. Put the chopped potatoes in a deep container and beat the prepared chicken eggs into it. Sprinkle mixture immediately. table salt and allspice ground pepper;
5. Mix thoroughly and immediately you can gradually add flour, while constantly stirring the composition;
6. Stop adding flour when the dough stops sticking to your hands. Knead thoroughly, set aside and start preparing the filling.

Yeast dough on potato broth

Yeast dough prepared using potato broth is airy and tender. The filling for such a base can be used in a variety of ways. First you need to prepare the following list of components:

• 800 g wheat flour;
• ½ l of potato broth;
• 1 st. l. Sahara;
• 60 g margarine;
• 2 tbsp. l. sunflower oil;
• 1 tsp yeast, dry;
• ½ st. l. salt.

Cooking time - 80 minutes.

See also: How I lost 19 kg in a month and a half

Calorie content - 250 kcal.

How to prepare dough:

1. When boiling potatoes for various needs, it is necessary to drain the broth and leave for a short time to cool;
2. At the moment when the liquid becomes warm, you can add margarine to it, previously divided into smaller pieces;
3. Mix thoroughly to dissolve the margarine and immediately add the prepared sunflower oil;
4. Add salt, sugar and right amount dry yeast. Using a whisk, beat the composition a little to dissolve all the added ingredients;
5. Sift the flour and add to the prepared mixture for potato broth in small parts. After each added part, you need to mix the mixture very carefully;
6. Ultimately, the resulting dough has a runny consistency. It must be covered with a clean kitchen towel and set aside in a warm place;
7. After an hour, you can begin to form pies, after moistening your hands with sunflower oil.

Meat mashed potato patties

To prepare these delicious and very fragrant pies, you will need:

• 2000 g of potato tubers;
• 2 eggs (chicken);
• 100 g wheat flour;
• 60 g cornmeal;
• 3 art. l. sunflower oil;
• ½ kg of any minced meat;
• 1 head of onion;
• 3 art. l. vegetable broth(can be replaced with boiled water);
• 2 tbsp. l. olive oil;
• 6 black peppercorns;
• 4 cardamom seeds;
• 1 tsp coriander;
• ½ tsp cumin;
• 1 dried cloves;
• 1 pinch of sea salt.

Cooking time - 110 minutes.

Calorie content - 156 kcal.

Step-by-step process of preparing fragrant pies:

See also: How I increased my breasts by 2 sizes in 1 week

1. Turn on the oven immediately and heat it to a temperature of 200˚С;
2. Wash potato tubers very thoroughly, dry and arrange on a baking sheet. Send it to the oven and bake potatoes there for 40 minutes;
3. Remove the potatoes, cool, peel them and break them into smaller pieces with your hands;
4. Add chicken eggs, wheat flour (70 g) to the chopped potatoes and mix until a homogeneous composition is formed. For convenience, you can use a food processor with a special nozzle for dough;
5. Peel the onion from the husk and chop very finely;
6. Heat the frying pan on the stove and grease it with olive oil, put the onion there and fry until tender;
7. Pre-crush the prepared seasonings (cumin, cloves, black pepper, coriander, cardamom) in a mortar and add to the onion in the pan;
8. Put also prepared minced meat there, add vegetable broth and simmer for 10 minutes. Sprinkle the mixture with sea salt before completing the stew;
9. Sprinkle the table with the rest wheat flour and form small pancakes from potato dough, rolling them in flour;
10. put 1 tsp in the middle of each pancake. prepared filling and form small cakes;
11. Treat the pan with sunflower oil, heat on the stove and put the formed cakes there, previously rolled in cornmeal;
12. Fry until crispy on each side. golden color.

Potato patties with cabbage

Cooking such pies takes a small amount of time and requires little effort, but, nevertheless, this is a very tasty and interesting dish.

In order to prepare pies you will need:

• 1000 g potatoes;
• 2 eggs (chicken);
• 3 art. l. wheat flour;
• spices - at your own discretion;
• cabbage (fresh or pickled) - 500 g.

Cooking time - 1 hour.

Calorie content - 125.8 kcal.

Cooking:

Recipe for potato pastry with mushrooms

To translate this recipe into reality, you will need preliminary preparation the following list of components:

• 800 g potatoes;
• 1+1 egg (chicken);
• table salt - the amount depends on personal preferences;
• black ground pepper- quantity at personal discretion;
• 300 g fresh mushrooms;
• 2 heads of onions;
• 15 g fresh green onions;
• 2 tbsp. l. + 100 ml of sunflower oil;
• 50 ml of purified water;
• 8 art. l. breadcrumbs;
• several branches of fresh parsley.

Cooking time - 60 minutes.

Calorie content - 150 kcal.

Detailed description of the preparation of pies:

1. Peel the prepared potatoes, wash, cut into pieces, add water and cook in water on the stove until fully cooked;
2. Peel the onion and cut into small cubes;
3. Wash mushrooms, peel and, if necessary, cut into smaller pieces;
4. Heat the frying pan on the stove, add vegetable oil, put the chopped onion there and fry until half cooked. Then put the mushrooms and fry until fully cooked along with onions;
5. Sprinkle with a little salt and pepper, mix;
6. Put the fried mushrooms in a blender and chop a little. Slice green onion, add to the mushroom filling and mix the mixture;
7. WITH cooked potatoes drain the water and mash it until a homogeneous puree is obtained;
8. Add to puree 1 egg and sprinkle with salt. Stir and leave to cool;
9. During this time, you need to prepare the mixture for breading;
10. Put the breadcrumbs on a plate;
11. In another container, beat 1 chicken egg together with purified water;
12. Before you start forming pies, you need to slightly moisten your hands in water;
13. Form a ball from a small amount of mashed potatoes, which immediately needs to be flattened and add a tablespoon to the center of the learned cake mushroom stuffing. Connect the edges and form a pie from the resulting cake;
14. Dip the resulting pie in a mixture of eggs with water and immediately roll in breadcrumbs;
15. Heat the pan, add sunflower oil and put the formed pies there, which must be fried on both sides until a characteristic golden color is formed;
16. Share on paper towel for removing excess fat and can be served to the table, pre-garnished with sprigs of fresh parsley.

Pie dough using mashed potatoes allows you to get tender, airy and tasty dish, which will also please with an unusual potato flavor. The preparation of such pies is very simple and does not require special culinary skills.

Potato dough made from boiled mashed potatoes with grits, fat, salt and eggs. Potato dough gains more delicate taste, if you add butter and yolks. This dough is used to make shulyantsy (boiled potato dough sticks), fruit dumplings, various deep-fried figured products submitted under fruit sauce or for meat various pies with stuffing and rolls.

POTATO PIE WITH FILLING
Such a potato dough pie can be prepared
with any filling to taste
Products for 4 servings:
75 g butter
1 onion, thinly sliced
150 g flour
125 g boiled potatoes, mashed

For filling:
1 st. l. olive oil
2 shallots, finely chopped
125 g mushrooms, cut into slices
125 g cooked ham, cut into cubes
175g canned artichoke hearts, chopped
salt and pepper to taste
thyme sprigs for garnish

1. Melt 25 g of butter in a saucepan and fry the onion until golden brown. Cool down a bit.

2. Cut the remaining butter into cubes and grind with flour. Add mashed potatoes, as well as onions from the pan along with the resulting juice. Salt, pepper and knead soft dough. Shape it into a round cake with a diameter of 23 cm, put it on a baking sheet or in a lightly oiled form and raise the edges in the form of sides.

3. Prepare the filling. Heat up in a frying pan olive oil, add shallots and fry until golden brown. Add mushrooms and simmer until soft.
Arrange the ham and artichokes on top of the dough, top with the mushroom and shallot mixture and season with spices to taste.

4. Bake in an oven preheated to 200 degrees for about 25-30 minutes until the dough is golden brown. Serve hot, garnished with thyme sprigs.

Potato puff pastry buns
POTATO Puff Pastry
250 gr creamy margarine chop with 2 cups of flour into fine butter crumbs. Add 2 cups of mashed potatoes, a teaspoon of salt and half a cup of milk. Knead the dough, put in the refrigerator for 40 minutes.

BUNS
Fry 300 g of raw fatty minced meat with onions until tender, adding a little water in the middle of the frying process. Grind 2 cloves of garlic, salt and pepper, mix and refrigerate. Roll out the dough into a rectangle half a centimeter thick. Spread the mince evenly. Roll up along the long side. thin sharp knife cut across into buns. Without crushing them, put them on a baking sheet greased with margarine. Top with beaten egg. Can be sprinkled with grated cheese. Bake at 250 degrees for 20 minutes.

Meatballs in potato dough
Compound:
minced meat 250 g
1/2 cup boiled rice
onion 1 head
vegetable oil 1 tbsp. spoon
sweet chili sauce 1 tbsp. spoon
ground paprika 1 teaspoon
grated hard cheese 150 g
egg 1 pc.

For test:
mashed potatoes
in powder 1/2 cup
wheat flour 2 cups
margarine 200 g
water 200 g
baking powder 1 teaspoon
Cooking method:

For the dough, mix flour with mashed potatoes, baking powder, add margarine cut into pieces and grind into crumbs (you can use a food processor). Pour in cold water, knead the dough. Wrap it up in cling film and place in the refrigerator for 30 minutes.
For the filling, finely chop the onion, fry in oil, cool. Mix minced meat with rice, egg, onion and remaining ingredients.
Divide the dough into 20 parts, roll each into a circle. Place the circles in the molds, greased with oil, so that the edges of the dough slightly extend beyond the edges of the form.
In each resulting "basket" put 3-4 tablespoons of minced meat, lightly gather the edges of the dough. Bake for 15 minutes at 200°C.

Pie "potato sunflower"
Ingredients:
6 pieces of potatoes
1 egg
5 tablespoons flour
half a teaspoon of curry

For filling:
3 hard-boiled eggs
4 medium onions
300 g chicken liver
half teaspoon curry
salt pepper
50 grated cheese

Cooking:

Peel the potatoes and boil until tender in salted water. Drain the water and make a puree. Whisk in the egg and mix thoroughly.
Knead the potato dough, add flour, salt, curry powder. It turns out a heavy bun.
While the dough is set aside and prepare the filling. Boil the eggs, peel and cut into cubes. Cut the onion into cubes and fry until golden brown. Mix half of the onion with the eggs.
Fry the liver until cooked, add the remaining half of the fried onion, mix everything well, salt, pepper. Let cool slightly and cut the liver into small cubes.
We roll out the dough slightly, but since the dough is not very elastic, I practically kneaded it with my hands until it was round. Thick, about 1 cm.
Further, we put a saucer in the middle of the cake, it will be like the middle of the "sunflower" and carefully cut the "petals" so that later we can make small pies out of them.
Now on each "petal" we lay the filling of eggs and onions and slightly raise the walls of the pies so that the filling is well kept.
Sprinkle each petal lightly with cheese.
Now we remove the saucer and we have a place for minced liver. We spread the minced meat and also sprinkle with a little cheese.
We send the cake to the oven for about 30-40 minutes.

Fish sticks in cheese-potato dough
Ingredients
Frozen fish fillet- 400-500 gr.
Salt
Ground black pepper

Potatoes - 2 pcs.
Hard cheese - 100 gr.
Butter - 50 gr.
Flour - 150-180 gr.
Salt - 1/2 teaspoon

Raw egg yolk
Sour cream - 1 tbsp. spoon
Sesame seeds

Peel potatoes, boil, cool slightly, chop in a blender.
Add grated on fine grater cheese, softened butter, salt - beat everything together until smooth. The mass turns out to taste similar to soft processed cheese.
Add flour, knead a soft elastic dough, put it in the refrigerator for an hour.
Cut the semi-frozen fish fillet into sticks 7-9 cm long, a little more than a centimeter thick, salt, pepper, leave for half an hour, then dry the sticks with a paper towel.
Roll out the dough 3 mm thick, cut into strips 25-30 cm long, 1.2-1.5 cm wide. Put in the middle of each strip fish stick and fold the dough crosswise. If the strip was too long, cut off the extra pieces - these pieces, as well as the edges of the dough, knead and roll out again, etc., when there is completely small piece dough, roll it with a very thin flagellum and roll it out - this is the last strip.
Put the sticks in the dough on a baking sheet greased with vegetable oil, grease with yolk mixed with sour cream, sprinkle with sesame seeds.
Bake in an oven preheated to 200 * 20 minutes.

potato buns
250 g boiled potatoes
250 g flour
20 g butter
70 ml milk
2 tsp dry yeast
1 yolk
a pinch of salt
1 tsp Sahara

Boil the potatoes and crush well (through a sieve, so that there are absolutely no lumps).
Mix all the ingredients, knead the dough and leave to rise for 30 minutes.
Divide into 8 parts and form buns. Let them rest for 15 minutes before baking.
Preheat oven to 190 degrees. Coat the buns with protein (milk, water), sprinkle with sesame seeds ( coarse salt, herbs, peppers) and bake until tender (it took me 15 minutes and browned for 5 minutes).

take out ready-made buns on a wire rack and brush with melted butter.

Potato dough rolls
Ingredients for bagels:
Water or milk - 500 ml.
Fresh yeast - 50 gr.
Salt - 2 tea. False
Sugar - 1 tsp.
Mashed potatoes - 200 gr.
Butter - 100 gr.
Flour - 1 kg.
Sesame

For filling:
Sprats, tuna or ham, in principle, the filling can be anything.

Recipe for making bagels:

Let's dissolve yeast in warm milk together with salt and sugar. Add mashed potatoes, egg and mix. Then adding flour and butter in portions, knead the dough. We cover the dough with a napkin and set to approach.
When the dough will do, divide it into 4 parts and roll out circles.
cut each circle of dough, like a pizza, into 8 pieces (triangles.)
put the filling on the wide part of the triangle and roll up the bagel.
Put the bagels on a greased baking sheet, let them come up a little, brush with egg and sprinkle with sesame seeds.
Bake in the oven until done.

Potato dough pies
Ingredients:
400 g boiled potatoes (steamed)
600 g flour
100 g melted lard (or butter)
150 ml water
150 ml milk
25 g fresh yeast
Salt half a spoon
2 tbsp sugar
Filling:
green onion, boiled egg

Peel boiled potatoes, cut into large pieces and dry a little in the oven. Mash into a puree while still hot.

Mix water and milk (lukewarm), dissolve yeast in part of the liquid. Mix flour and lard (possible in a food processor), adding yeast and gradually pouring in the rest of the liquid. Add salt at the end. Lastly, add the potatoes, mixing thoroughly. The dough should be quite soft (like gnocchi).
Roll into a ball and leave to rise for 35-45 minutes in a warm place, covering the dough with a towel. Roll out the dough into a layer 0.5 cm thick and use a glass or round metal mold cut out circles. Put in the middle a spoonful of the filling and pinch. Bake at a temperature of 220 * until golden brown.

potato cake
Mashed potatoes - 1 - 1.5 cups
onion - 1 pc.
greenery
vegetable oil 0.5 cup
sugar - 1 tbsp. spoon
salt 1/2 teaspoon (or to taste)
dry yeast - 1 sachet
flour
water - 1/3 cup.

Cooking technology:
Boil potatoes, drain the water, wipe hot, cool to 30-40 degrees.
Pour yeast, sugar, salt with water and let stand for 10 minutes to dissolve.
Finely chop the onion and sauté. oil.
Finely chop the greens.
Mix cards. puree, onion, herbs, add yeast, mix well; add flour and knead the dough so that it lags behind the hands, but not steep.
Divide the dough into 2 parts, roll out and put on a baking sheet (I don’t use a rolling pin, I level the cards. The dough is right on the baking sheet).
Sprinkle seeds on top and bake for 20 minutes. in the oven.

potato roll with mushrooms
potato dough
700 g of mashed potatoes, 3 tablespoons without a slide of starch.
Filling
250g onions, 250g carrots, 250g mushrooms, salt, spices.
Prepare mashed potatoes. Stir in starch.
Line a baking sheet with baking paper.
Lay out the potato mass in a rectangle. Place in
preheated to t=200~220°C oven for 15~20 minutes - until lightly browned.
Prepare the filling. Finely chop the onion, grate the carrots on a medium grater. Finely chop the mushrooms. Fry on a vegetable
oil. Remove the baking sheet and spread the vegetable filling over the potato layer. Carefully roll the layer into a roll, while separating the paper.
Grease the top of the roll with vegetable oil. Place in the oven for 15 minutes.

Potato dough pizza
for the test:
potatoes - 6-7 small tubers;

Flour - 1.5 cups; butter - 2-3 tablespoons; grated cheese - 2 tablespoons; egg - 1 pc.; yeast - 20g; milk - 1/2 cup; ground black pepper, salt - to taste ; for the filling: boiled sausage - 50g; ham - 50g; processed cream cheese - 3pcs; hard cheese - 50g; grated cheese - 3 tbsp; egg - 2 pcs; milk - 1 cup; ground black pepper, salt - taste.

Boil the potatoes in their skins, peel them, mash them, mix thoroughly with flour. Make a well in the center, pour in the egg, melted butter, sprinkle with grated cheese, salt, pepper, pour in the yeast diluted with warm milk. Knead tender dough, cover it with a towel and put in a warm place for 2 hours. Then roll out and put on a pan greased with butter, so as to cover the bottom and sides of the pan. In a bowl, put finely chopped sausage, ham, cheese, cheese, grated cheese, pour eggs and milk, salt, pepper and beat well. Put the filling on the dough, close it around the edges, put in hot oven for 40-50 minutes. Serve hot.

Potato roll with cabbage
Compound:
potatoes - 10 pcs., raw eggs - 2 pcs., boiled eggs - 3 pcs., onions - 2 heads, vegetable oil - 1 tbsp. spoon, cabbage - 1 head of sour cream - 2 tbsp. spoons, salt - 1 teaspoon, ground black pepper, dill - 1 bunch

Preparation procedure:

Boil potatoes in salted water, dry and rub hot through a sieve (you can also pass it through a meat grinder or chop in a food processor). Cool and stir well raw eggs. For the filling, finely chop the onion and fry in vegetable oil. We shred the cabbage and warm it up until it is soft and stops crunching (this can be done in the oven, microwave oven or covered in a heavy bottomed saucepan). boiled eggs finely chop and mix with cabbage and onions. Salt, pepper and sprinkle with chopped dill. We spread the potato mass on the cling film and give it the shape of a rectangle 2 cm thick. Put the filling in the middle of the rectangle. We turn the roll, while gradually removing the film. Transfer to a greased baking sheet, seam side down. We grease the surface of the roll with sour cream, if there is a desire - we apply a pattern (for example, draw a lattice with the blunt side of the knife) and bake the roll at 180 ° C until golden brown. When serving, cut the roll into circles and serve with sour cream.

Potato balls with minced meat
Ingredients
Potato Dough:
Potatoes 500 gr
Eggs 1 pc
Flour 80 gr
Filling Ground beef:
Minced beef 350 gr
Bulb onion 90 gr
Filling Sauce:
Tomato juice 1 glass
Sour cream 1 cup
Vegetable oil 5 gr
Butter 50 gr
Salt, pepper to taste

Instructions
Peel potatoes, put in boiling salted water and boil until tender.

When the potatoes are cooked, drain the water in which the potatoes were boiled and mash with a potato masher.

Add the egg, salt and flour to the mashed potatoes, stir everything and make a dough.

In another bowl, finely grate the onion into the prepared ground beef. You can add half an egg to the minced meat, then the finished meat filling will be denser, because the minced meat condenses the egg, but you can not add the egg to the filling. Salt.

Pinch off pieces of 75 g from the potato mass and, sprinkling a little flour, knead with your hands into a cake about 4 mm thick.

In the middle of the potato cake put minced meat about 35 gr
Blind like a pie and roll it in the palms to give a round shape.
Drop 5 g of vegetable oil into the pan and spread it, this is to potato balls didn't stick to the bottom. Arrange all the potato balls in the pan close together.

Prepared tomato juice and sour cream for pouring mix in a separate bowl, add a teaspoon of salt. And pour the prepared potato balls with this mixture.
Put on fire, bring to a boil and simmer for about 5 minutes with the lid closed. Then open the lid, pour melted butter on top and place in the oven over medium heat.

Keep it in the oven for about 20 minutes. so that not all the sauce has evaporated, then when serving with this sauce, it will be possible to pour potato balls.

Zeppelins
COMPOUND:
For potato dough:
Potato - 1 kg
Sour cream (thick, fatty) - 1 tablespoon
Salt pepper

For minced meat:
Minced meat - about 200 g
Onion - 1 small onion
Salt pepper

COOKING:
Traditionally, Zeppelin potato dough is made from boiled and grated raw potatoes.
Take about 1/3 - ¼ of all prepared potatoes and boil until fully cooked. It is very desirable to boil the potatoes in their skins so that they turn out to be drier, not watery. Peel the boiled potatoes and mash them into a puree.

Peel the remaining potatoes and grate on the smallest grater, which is also used to make potato pancakes. As a result, you should get a fairly homogeneous potato mass, reminiscent of porridge. Put the grated potatoes on a sieve covered with gauze in two layers, and squeeze well.

Leave the squeezed juice to stand for 10-15 minutes. After this time, carefully drain the liquid, and add the precipitated starch to the squeezed potatoes.
Add here a tablespoon of sour cream, mashed potatoes, salt - pepper and mix until smooth.

In vegetable oil or even better in lard, fry the onion, cut into small cubes, until light gold. Add fried onion to chopped meat, salt and pepper and mix until smooth.

Make a palm-sized flatbread out of the potato dough.

Put a small piece of minced meat in the middle. Close up the stuffing, giving the zeppelin the shape of an airship.

If the dough starts to stick to your hands during sculpting, moisten your hands with water. Place the formed zeppelins on a plate dampened with water. It is highly desirable not to delay the cooking of zeppelins. in the air they will darken. The added sour cream will partially compensate for the darkening, but if you leave them for too long, they will take on an unsightly dirty color. Boil zeppelins in salted water for about 20 minutes. There is a rule for boiling zeppelins, which says that first they should float, and then, when they are ready, they will begin to sink again. Boil the zeppelins in a large pot. It is very desirable that they float freely enough during the cooking process. If you overload the pan, the zeppelins will rub against each other, which can cause them to fall apart. Carefully remove the cooked zeppelins with a slotted spoon.

Zeppelins are served with sour cream, onions fried in lard, and cracklings. This is delicious!

POTATO Dumplings
Ingredients:
potatoes - 800 g, egg - 1 pc., wheat flour - 250 g, onion - 150 g, salt, bacon - 50 g.

Cooking method:
Purified raw potatoes grate on a fine grater. Drain part of the juice, add flour, egg, salt to the potato mass and knead the dough. Separate with a spoon dipped in water small pieces dough and dip them into boiling salted water. Cook for 6-8 minutes, stirring gently. Cut the bacon into cubes and fry, put the finely chopped onion and fry until golden brown, stirring all the time. Drizzle with melted lard before serving fried onions. Serve the sauerkraut salad separately.

Pork chop in potato dough
We will need.
400 gr. pork
6 potatoes
1 medium onion
1 egg
salt to taste
ground black pepper or a mixture of peppers.

Cooking.
We cut the pork into plates across the fibers, beat off, salt, pepper and set aside.
Now we can work on the potato dough (if we prepare the dough first and then the meat, the dough will turn black and the appearance will be irrevocably spoiled).
We clean the onion and three on a fine grater, add the egg, mix and set aside. We clean the potatoes, wash them and three on a medium grater (side grater on a tetrahedral grater, it looks like a carrot only small. Squeeze the grated potatoes and send them to the onion-egg mixture, mix, salt. Put a frying pan with vegetable oil on the fire. Let it heat up while we We will pack the meat in potato dough.

To do this, we take some dough, make a cake, put our chop on it, a little more dough on top, form a potato pie, carefully covering the meat from all sides and immediately send it to a well-heated frying pan. Fry the meat on both sides. Repeat the procedure until the meat and potato dough is over. Now we put our meat in a form or a pan of a suitable size, lightly greased with vegetable oil (in one layer) and send it to the oven preheated to 170 degrees for half an hour.
Serve with fresh vegetable salad.

Potato roll with minced meat and cheese
Ingredients
600 g potatoes
3 glasses of milk
3 eggs
1 st. flour
1 st. cumin spoon
2 tbsp. spoons of breadcrumbs
seasoning for potatoes
50 g butter
salt pepper
500 g minced meat (or 500 g mushrooms, or 250 g minced meat and mushrooms each)
1 large onion
150 g processed or hard cheese
1 bunch of greens

Recipe
Boil potatoes until tender.
Fry finely chopped onion, add minced meat and (or) mushrooms, fry until tender. Drain water from potatoes, add cl. oil, glass warm milk, crush, beat with a mixer. Add flour, salt, pepper, 3 eggs, beat well again.

Add 2 cups warm milk and stir. It turns out batter.

We cover the baking sheet with baking paper, grease with butter, sprinkle with breadcrumbs and seasoning for potatoes. Pour the dough, sprinkle with cumin.

In a preheated oven to 180 C for 15 minutes (until golden brown). The dough turns out to be very tender, it is a little difficult to work with it so that it does not tear, you can add flour, then these problems will disappear, but I don’t like to fill the dough with flour, I like it more fragile, airy.

We cover the foil on the working surface, and right with the paper we turn the base onto it, remove the paper, lay out the minced meat (mushrooms).

Grated cheese and finely chopped greens.

Carefully, helping with foil, roll up the roll, if somewhere the dough cracks, it can be easily corrected later. Wrap tightly in foil like candy and bake for another 15 minutes.

We take out, unfold, cut portioned pieces, not very thin (cold can be thin),

Delicious both hot and cold. The dough turns out incomparable, airy, tender, very interesting in taste. Can be used instead of mince fried mushrooms or a mixture of minced meat with mushrooms.

potato bread
potatoes (boiled) - 230g
salt - 1/2 tsp
butter - 25g
flour - 50g

Mash the boiled potatoes, add salt, butter, add enough flour to make a soft dough. Bake under the grill (or just in the oven on the deck, you can on the stove in the pan) for about 5 minutes to golden crust from each side. Serve hot.

potato donuts
Ingredients:
600g boiled potatoes, 2 eggs, 2 tbsp sour cream, 100g flour, 10g yeast, pepper, frying oil, salt.
Recipe:
Pass the potatoes through a meat grinder, add diluted yeast, salt, pepper, eggs, sour cream and flour, make a dough, form small balls out of it and fry in oil.

Serve hot with fresh vegetable salad.

Sausages in a potato coat.
4 sausages
6 medium potatoes
4 tbsp flour
1 egg
salt
spices
vegetable oil for frying

Great idea for breakfast or a quick snack.

Peel potatoes, rinse, boil in salted water.
Mash the hot potatoes, add the egg, salt, flour and knead the dough that does not stick to your hands.
Season and season.
Form tortillas from the potato mass.
Put a sausage in each cake, and wrap it with dough.
Fry in a pan in vegetable oil.
Place on paper towel to remove excess oil.

Plum dumplings
potato dough for dumplings:
300 gr potatoes
120 gr flour
30 gr semolina
30 gr butter
3 yolks
salt

Boil potatoes, mash, add melted butter and other ingredients, quickly knead the dough.
The same dough is used for other types of dumplings, maybe with the addition of spices, if for meat filling

Pull the pit out of the plums original recipe it was proposed to put refined sugar, I took pieces of marzipan.
roll out pieces of dough and wrap the plums in the dough. Boil in salted water over low heat for 12-15 minutes.
Fry in oil breadcrumbs, pulling out the dumplings, roll in breadcrumbs and sprinkle powdered sugar.

Potato biscuits
Boil a pound of potatoes in a “uniform”, peel and knead it well. Add a tablespoon of melted butter or margarine, one egg, two tablespoons of flour, a little salt, ground black pepper, crumbled cheese. Mix thoroughly.
From the resulting mass, take small pieces, the size of a walnut, and, giving them the shape of cakes and slightly rolling in flour, lower several pieces into boiling salted water. When they float, take them out with a slotted spoon and, after letting the water drain, put them on a baking sheet. Sprinkle with grated cheese on top, pour three to four tablespoons of melted butter and hold in the oven until golden brown.

Potato cookies "Surprise"
Products:
2-3 potato tubers, 120-150 g cream, 100 g sugar, 1/2 tsp. salt, 1 tsp. cinnamon, 1 tbsp. l. ground walnuts, 3 eggs.

Cooking method:
Rinse the potatoes, boil them in their "uniform", peel, lightly mash and pass through a meat grinder. Whip cream with salt, sugar, cinnamon, then, without ceasing to stir, add eggs one at a time, ground nuts and at the end of the batch - potatoes. Put the kneaded dough in a layer of 1.5-2 cm in rectangular shape, greased with oil, and bake at a temperature of 160 ° C for 40-50 minutes. When the cake has cooled, cut it into equal rectangles.

Potatoes in pies, but not stuffed

They are surprisingly fluffy and soft. The crumb just melts on the tongue. I tried to bake bread with mashed potatoes into the dough. The bread turned out tasty and airy, but nothing particularly remarkable.

I believe that the dough for this recipe is more suitable for fried products than for wind. Addendum mashed potatoes gives that unique taste of fried potatoes.

I learned the original recipe from my friend who makes homemade donuts according to this recipe, simply fry the dough, and then sprinkle with powdered sugar. I have always liked these donuts, even knowing how many calories they have does not kill the desire to eat at least one)). The most surprising thing is that I could not understand in any way what gives the test this amazing taste. My pride was literally hurt, because they always turn to me for pies)).

When I asked for the recipe, donuts she explained to me that she has been doing them for so long that she does everything “by eye”. I understand the "problem", and I myself do a lot in the same way or even impromptu. But the very first time, and even several times, until you feel the recipe, I still prefer a recipe with an accurate description)). In general, I asked for a visit, and we cooked together donuts while I was taking notes. Having slightly adapted the recipe, it turned out what I bring to your attention.

Can be made from the remnants of yesterday mashed potatoes. Pies have one, but a significant drawback - they are good only fresh. As well as fried potatoes good only "hot, hot". In contrast, which in my family "go" well the next day, and even from the refrigerator, bypassing the microwave, potato pastries over time, they lose a lot of taste. But this problem can be solved as follows - fry a little to eat immediately, and cover the remaining dough and filling (separately) and put in the refrigerator. And the next day or even the next day, roast the rest. I do not recommend storing the dough for more than two days.

Ingredients

For dough for 8-10 pies:

water - 1 tbsp.
egg - 1 pc.
sugar - 1 tbsp. l.
salt - 1 tsp
butter - 1 tbsp. l.
melted lard- 1 tbsp. l.
mashed potatoes - 1 tbsp.

yeast - 2 tsp
flour - 3 tbsp.

For filling:

ham - 100 gr.
hard cheese - 100 gr.
Bell pepper- 1 PC. (small)

Cooking

If not ready - wash, peel, cut into pieces 2-3 small potatoes, boil in salted water until tender. Drain the water, grind to a puree convenient way. Mashed potatoes should be room temperature to use in the test.

Cooking dough. Dissolve in a small amount warm water sugar, salt, 2-3 tbsp. l. flour and yeast. Set aside in a warm place until bubbles appear (10-15 minutes). Mix mashed potatoes, egg, lard, butter and remaining water. As soon as bubbles appear, add the potato mixture to the yeast, mix thoroughly, add the sifted flour and knead the dough. Cover and leave in a place to rise. After an hour and a half, we crush and let it rise again. If you have a bread machine, put all the ingredients according to the instructions, turn it on and proceed to the preparation of the filling.

In principle, you can use any favorite filling for pies. Or whatever is available. The only limitation I would not use potato stuffing or fillings that include mashed potatoes. As they say, it will turn out "butter oil". My favorite toppings are ham, cheese and sweet peppers. Sometimes I add a little onion, pre-fried. I cut the ham into cubes or arbitrarily, rub the cheese on a grater, peel the sweet pepper from the core and cut it into cubes or arbitrarily. All ingredients are taken in equal volumes.

We cut the resulting dough into equal small pieces, form a small ball from each, roll each into a circle, put the filling in the middle, connect the edges. From this amount, 8-10 pies are obtained. I crush each pie a little and fry in vegetable oil. I use a non-stick pan, so I don't use much oil for frying. If you use very little, the pies will turn out very dry. But using a good frying pan, you can significantly reduce the amount of oil used (and therefore consumed), which will reduce the calorie content, but not the nutritional value.