Potato shangi from yeast dough recipe. Potato shangi from unleavened pastry

Shangi - open pies made of rye or wheat dough stuffed with potato filling. In appearance, shangi resemble cheesecakes, but they are never sweet. This 17th-century Russian dish is popular in the Urals and Siberia, but rarely cooked in western Russia.

Shangi on dough without yeast are soft, satisfying and fragrant. We will look at a classic recipe that uses only traditional ingredients. Cooking will take 45-50 minutes.

Ingredients:

• flour - 3 cups;
• potatoes - 6 pieces;
• kefir - 400 ml;
• sour cream - 100 grams;
• butter - 60 grams;
• chicken egg - 1 piece;
• soda - 5 grams;
• salt - 10 grams.

Shangi recipe with potatoes

1. Boil washed, peeled potatoes in salted water until tender (it should be easy to pierce with a knife).

2. Drain the water, add 30 grams of butter and a broken chicken egg to the potatoes. Mix until puree.

3. Preparation of dough for shaneg with potatoes: in a separate bowl for kneading dough, mix kefir, salt and the remaining 30 grams of butter. Add flour and soda. Knead the dough. Leave in a warm place for 30 minutes.

4. Divide the dough into sausages. Cut each sausage into 3 parts and roll into cakes with a diameter of 10-12 cm. Make sides in the cakes around the edges.

5. Put the cakes on a greased baking sheet. Add potato filling to each blank in an even layer.

6. Spread sour cream on top of the shangi.

7. Bake for 15 minutes in an oven preheated to 200°C.

8. Serve hot potato shangi.

The dish goes well with milk, black tea and cranberry jelly. You can also use shangi instead of bread or as a side dish for hot meat or fish.

Shangi are open round pasties with filling. They are very similar to cheesecakes. But unlike cheesecakes, their filling is mostly potato.

The dough is made for them not only yeast, but also on kefir. Such shanezhki, while hot, turn out to be crispy, but if they are immediately wrapped in a towel, they become very soft. In addition to the universal potato filling, cottage cheese, eggs and greens are used. But that's another "song".

To make shangi from kefir dough, you will need:

For test:

• 400 grams of kefir;
• about three glasses of flour;
• 10 grams of salt;
• 5 grams of soda;
• 30 grams of butter.

For filling:

• 6 potatoes;
• 30 grams of butter;
• 1 egg;
• salt;
• 100 grams of sour cream.

Boil the prepared potatoes in salted water until soft.

Make a puree out of it by adding oil. Cool down. Beat in the egg and mix well.

Now prepare the dough. To do this, pour kefir into a bowl, put salt. Melt butter and pour into kefir. Stir.

Pour flour and soda into the mixture. So that you do not get a very tight dough, pour the flour in parts. The dough for the shanezhka is made soft, and it should not stick to the hands even without flour.

Leave it to rise for half an hour. Of course, it will not rise like yeast, but it will become very pliable.

Divide it into several parts. Make sausages from each part and cut them into pieces. Roll the pieces into thin round cakes the size of a small saucer. It is believed that shangs should be exactly thin.

Roll the pieces into thin round cakes the size of a small saucer. It is believed that shangs should be exactly thin. Bend their edges in the form of small sides. Although very often shangi are made without sides at all, and the filling is used steep enough so that it does not glass from the cake during baking.

Lay them out on a greased baking sheet.

Put the potato filling in the middle of each shanezhki. Lubricate the surface with sour cream and bake them in an oven heated to 200 degrees for 15-17 minutes. As soon as the products are slightly browned, they are ready. After all, if the shangi is overexposed, then they can become hard. Immediately grease them with butter and cover with a thick towel. In five minutes you will get very tasty and soft shangi.

Shangi with potatoes are pies that are very similar to cheesecakes in appearance. The main difference between the two types of pastries is that in one case the filling is salty, and in the second it is sweet. According to the old recipes, it was simply smeared on top of a piece of dough and no indentations were made. This option is great for tea drinking or as an appetizer for the first course.

How to cook shangi with potatoes?

To make delicious pastries, follow these rules:

1. When baking, do not spread the shangs close to each other, otherwise they will stick together.
2. Dough for shaneg with potatoes can be yeast or puff.
3. Ready pies are given time to brew under a towel. This is to make them soft and tender.

Shangi with potatoes from yeast dough

Traditional potato shangs made from yeast dough are especially common in the Russian North (Arkhangelsk, Vologda, Murmansk regions, Komi, Karelia). If you knead the dough without an egg, and replace the butter with vegetable oil, you get a lean version of the pies. They are from 10 to 30 cm in diameter with a thick layer of thick, satisfying filling. The classic version is baked with potatoes, but the spread can be with peas or even viscous porridge.

Ingredients:

• flour - 500 g;
• milk - 1.5 cups;
• yeast - 1 sachet;
• salt - 1 tsp;
• sugar - 1 tbsp. l.;
• butter - 2 tbsp. l.;
• eggs - 2 pcs.;
• mashed potatoes - 500 g.

Cooking

1. Add sugar to yeast, pour warm water. Put in a warm place until foam forms.
2. Sift some of the flour. Add dry ingredients and pour milk in a thin stream. Do the same with the yeast solution. Stir and put in a warm place for three hours.
3. Make the filling - beat 2 eggs into the puree, add butter.
4. Knead the dough, let stand for 2 hours.
5. Divide into balls, roll out. Spread the filling in the middle of each.
6. Bake shangi with potatoes for 30 minutes.

Shangi with potatoes without yeast - recipe

The only disadvantage of yeast dough is that it takes a lot of time to knead it. Therefore, when you need to quickly prepare a delicious dish, it is better to use this option as with potatoes without yeast. The peculiarity of pies prepared according to this recipe is that they crunch appetizingly when hot. If you let them cool under a towel, they will become very soft.

Ingredients:

• flour - 3 cups;
• potatoes - 6 pcs.;
• kefir - 400 g;
• sour cream - ½ cup;
• soda - ½ tsp
• salt - ½ tsp;
• egg - 1 pc.;
• butter - 60 g.

Cooking

1. Prepare mashed potatoes from boiled potatoes, eggs and 30 g of butter.
2. For the dough, mix kefir, 30 g of oil and salt. Mix and add flour and soda. Knead the dough and hold it for 30 minutes.
3. Divide the dough into pieces, roll out. Stuff the pies with mashed potatoes, top with sour cream.
4. Bake shangi with potatoes for 20 minutes.

Shangi with potatoes on kefir

One of the main components that are used to prepare the classic base is milk, which is often taken with medium fat content. However, the recipe can be slightly changed and potato shangi can be made from unleavened dough, which includes kefir. They will be characterized by a lighter structure.

Ingredients:

• flour - 3.5 cups;
• potatoes - 1.5 kg;
• kefir - 1 glass;
• milk - 150 ml;
• egg - 1 pc.;
• vegetable oil - 100 ml;
• butter - 70 g.

Cooking

1. Sift the flour with a slide so that there is a depression in the center.
2. Dissolve the salt in kefir and pour the liquid into the flour. Add sunflower oil and knead. Refrigerate the dough for half an hour.
3. Make a filling of mashed potatoes, eggs, milk, butter.
4. Form shangi with boiled potatoes and bake them for 20 minutes.

Rye flour shangi with potatoes - recipe

In the old days, pies were stuffed with everything that was in the bins - lard, cracklings, ghee, then they turned out to be fatty and satisfying. One of the original traditional recipes is rye shangi with potatoes. The dough should turn out to be elastic, tight and well rolled out, so forming cakes from them and stuffing them is a real pleasure.

Ingredients:

• rye flour - 400 g;
• milk - 250 ml;
• eggs - 2 pcs.;
• sunflower oil - 50 ml;
• yeast - 1 sachet;
• sugar - 1 tsp;
• salt;
• potatoes - 1 kg;
• butter - 3 tbsp. l.;
• milk - 250 ml.

Cooking

1. Boil potatoes and crush, flavor with milk, butter and egg.
2. Dissolve yeast in warm milk, add a glass of flour. Put the steam in a warm place.
3. Add salt, egg yolk, mashed with sugar, mix. Pour the flour in parts and leave for another hour.
4. Divide the dough into balls, roll out, put the filling on top.
5. Lubricate shangi with protein and bake for 20 minutes.

Ural shangi with potatoes

Northern potato shangs are characterized by an unsurpassed taste, which are very similar to cheesecakes, but instead of cottage cheese, the filling is mashed potatoes. It is believed that the dish appeared in the 17th century in the Urals. It is recommended to form small balls of dough, after baking they turn out to be crispy.

Ingredients:

• flour - 2 cups;
• dry yeast - 1.5 tsp;
• yolks - 2 pcs.;
• sugar - ½ tsp;
• potatoes - 4 pcs.;
• butter - 3 tbsp. l.;
• cream - 4 tbsp. l.;
• egg - 1 pc.

Cooking

1. Pour yeast and sugar into 1/3 cup of warm water. Put in heat for 10 minutes.
2. Mix salt, sour cream, egg yolks and melted butter.
3. Combine the mass with the yeast solution and flour. Knead the dough, leave it for 1.5 hours.
4. Crush potatoes, add cream, egg, mix.
5. Divide the dough into balls, roll out, lay out the filling.
6. Bake potato shangs for 30 minutes.

Shanga with puff pastry potatoes

There is a recipe for shangi with potatoes, which can be made extremely simply. This is due to the fact that ready-made is used for cooking. Due to its structure, it gives baking airiness and at the same time satiety and nutrition. The number of components can be varied at the discretion of the hostess.

Ingredients:

• puff pastry - 500 g;
• potatoes - 4 pcs.;
• egg - 1 pc.;
• cream - 100 ml;
• salt.

Cooking

1. Defrost the dough and roll out.
2. Boil potatoes, crush. Add egg and cream, beat.
3. Fill the dough with stuffing and brush the edges with egg.
4. Bake shangi with potatoes from ready-made dough for 20 minutes.

Shangi with potatoes on sour cream

Shangs with potatoes are extremely tender and at the same time satisfying, the recipe of which includes sour cream. The dough is made on its basis, it has an elastic structure, making it very convenient to form cakes from it. If desired, onions, carrots or any other components can be added to the filling.

Ingredients:

• sour cream - 700 g;
• flour - 1 kg;
• soda - ½ tsp;
• potatoes - 5 pcs.;
• egg - 1 pc.;
• salt.

Cooking

1. Mix sour cream with flour, soda, a pinch of salt, make a batch.
2. Make a filling of mashed potatoes with an egg, put it on tortillas.
3. Bake shangi for 20 minutes

Shanga with potatoes and cheese

Traditional can be varied to your liking. The filling for shaneg with potatoes can consist not only of this component, but also include any additional components, for example, hard or soft cheese. Such pastries will be a great addition to both everyday and festive lunch or dinner.

Ingredients:

• flour - 250 g;
• fresh yeast - 15 g;
• vegetable oil - 1 tbsp. l.;
• sugar - 1 tsp;
• potatoes - 4 pcs.;
• onions - 2 pcs.;
• cheese - 60 g;
• sour cream - 70 g;
• salt.

Cooking

1. Knead the dough from flour, yeast, butter, sugar, let it rise.
2. Cut the onion, combine with boiled potatoes, salt, pepper and sour cream.
3. Distribute the filling among the cakes, sprinkle with cheese on top.
4. Bake shangi for half an hour.

Lazy shangi on a loaf with potatoes

When there is no time or desire to mess with the dough, you should resort to such a tricky recipe as shangi on a loaf with potatoes. Such pastries are especially popular in Perm. Its undoubted advantage is that it takes a minimum amount of time to cook, and the result will exceed all expectations and allow you to enjoy a delicious dish.

Shangi with potatoes are associated with the warmth of the house, the care of beloved grandmothers. They cook quickly, perfectly saturate, and you can give such pies with you to work, to school and be sure that the household is full and satisfied. And how wonderfully it combines with mint tea or cold milk! We will tell you the best recipes for making shanezhki that melt in your mouth.

Shangi with potatoes - it's easy and simple

Shanezhki "came out of the bottom" - in the past they were prepared in poor peasant families. Then they were stuffed not with potatoes, but with peas - dry pea porridge with overcooked onions. Sometimes bacon, cracklings, ghee were added to the filling - everything that was in the bins and helped to make pies fatter and more satisfying. In very poor families, the filling was made from a mixture of flour, water, butter, or simply poured with the remnants of sour cream.

It is easy to prepare shanezhki from peas and any other filling even now: baking is not complicated. But the combination of tender lush dough and creamy mashed potatoes is considered the most delicious for shanezhek. We will tell you how to cook classic shanezhki with potatoes.

Shanezhki outwardly resemble cheesecakes. There is a fundamental difference between these dishes: the cheesecakes are sweet, but there is no shangi. In Komi-Permyak families (Komi consider shangi their national dish) they always cook them from sour dough. Ideally, the dough should be rye.

What components do we need:

• - 1 kg;
• 3 tbsp butter;
• 250 ml of hot milk;
• chicken egg - 1 pc;

For test:

• 400 g of rye or wheat flour (just in case, prepare a little more, the dough itself “asks” for flour);
• 250 ml of milk;
• egg (the yolk will go into the dough, and we will grease our pies with protein);
• 50 ml sunflower oil;
• a bag of yeast;
• 1 teaspoon of sugar;
• a pinch of salt.

And now we will tell you how to cook shangi in stages.

Potato filling and dough

First, let's prepare the mashed potatoes. We are sure that every hostess has her secrets. Puree should be solid - with milk, butter, everything is as it should be. It is better to crush it with a wooden mortar. This makes the potatoes taste better. Fans of home kitchen appliances should know: you can beat potatoes only with a mixer. If you punch potatoes with a blender, the mashed potatoes become sticky, not at all appetizing.

While the puree is cooling, prepare the dough. Dissolve the yeast in warm milk, add a glass of flour (about 200 g). Do not be too lazy to sift the flour: it will be saturated with air bubbles, the dough will become tender and fluffy. Cover the container with the dough with a towel, let the dough rise. It should double in size.

In the finished dough, add salt, yolk (pre-rub it with sugar), mix everything with your hands. It remains to add flour in parts, mix everything well and leave to rise for 60-90 minutes. High-quality dough is a tight elastic lump that rolls well in different directions. It remains only to collect our shanezhki and bake them in the oven.

The most delicious pastries are always made from fresh dough. But there will be nothing wrong if you put it in advance, freeze it, and cook it if necessary. In the freezer, the dough does not lose its properties and does not deteriorate at all in taste.

We sculpt juicy shanezhki

We tear off small pieces from the dough and roll them, turning them into neat balls. They will be about the size of a tennis ball, then the base of the dough will not be too thick. Roll them into round cakes. The ideal thickness is 0.5 cm.

We spread the cakes on a baking sheet covered with baking parchment (you can simply grease it with a drop of vegetable oil), and put the mashed potatoes on top. It is important to distribute the puree evenly: this way our shanezhki will bake better. We coat the shanezhki with protein, put the baking sheet in the oven, heated to 200 degrees. Bake the dish for 15-20 minutes until golden brown.

Ready-made shaneshki must be spaced under a terry towel. So they become tender, soft. While they reach the condition, we will brew fragrant herbal tea, set the table, and call the household. We eat, enjoying delicious food and warm company.

Let's take note. Some housewives like to grease shangi with mayonnaise, others sprinkle with grated cheese. Feel free to go beyond the classic recipe: the taste of pastries will only get better. The main thing is not to put the cakes too close to each other on the baking sheet - otherwise they will stick together.

Baking in a hurry

Shangi with potatoes is easy to prepare when there is some mashed potatoes left from the evening, and the household is already waiting for a new and fresh dish. Even children will master the recipe in a hurry, but for the first time it is better to cook it all together.

Prepare:

• a package of any frozen dough;
• a little flour for rolling;
• hard cheese.

Defrost the dough in the microwave, roll out and cut out cakes (use a tea glass or a small saucer as a “stencil”). Transfer the tortillas to a baking sheet, lay out and level the mashed potatoes on them. Sprinkle with hard cheese and put in a preheated oven for 10-15 minutes. The cheese will melt, mix with potatoes, forming a viscous-creamy filling. As soon as the shanezhki are reddened - turn off the oven, take out the pastries and leave for a few minutes to distance. We eat with cocoa, tea, cold milk. We enjoy every bite.

Shangi is an unpretentious and uncomplicated dish that does not require culinary skills. Experiment, add to the filling, simple and sausage cheese, mushrooms, herbs. Baking every time will be different and the dish will never get bored. Pamper your family and friends with homemade dishes, be full and happy.

Video recipe from Tatar cuisine

Shangi-shanezhki, like a grandmother's - even from the very words it becomes delicious. Shanezhki with potatoes return adults to childhood, children are given the opportunity to taste what love itself tastes like.

Grandma's classic recipe

Open pies are popular among many nations. The classic Russian version - with potato filling and the traditional way of kneading yeast dough.

For cooking you will need:

High-grade flour - from 800 grams to a kilogram;
milk - take ½ liter;
water - ½ cup;
yeast - 150 grams of live or a tablespoon of dry will be enough;
salt - ½ tablespoon;
granulated sugar - a couple of large spoons;
vanilla - literally two or three grams;
two types of oil: vegetable (odorless) - for lubricating the baking sheet and another 60 grams for fudge and butter - at least 80 grams for the filling;
eggs - you need three pieces;
mashed potatoes (should be thick enough) - determine the volume yourself.
Crumble yeast into a bowl. Pour sugar into them. It remains to pour a little heated (at least up to 300C) water, leave the dishes warm and wait for the formation of foam.
Part of the flour is sent to a deeper enameled bowl (you can take a saucepan). Add dry ingredients to it. Then slowly, in a thin stream, pour in the milk. We do the same with the yeast solution. The composition must be carefully mixed and placed for three hours in heat.
During this time, we have time to prepare the filling and fudge. Both the first and the second are easy to do. We drive two eggs into mashed potatoes, add butter - that's the filling. Beat the egg yolk with 60 grams of vegetable oil - you get fudge.
We finish preparing the yeast dough - pour the rest of the flour into the approached mass and knead until it stops sticking to the palms. Roll up a bun, cover with a towel. Let it rest for a couple more hours so that the dough rises better.
It remains to form small balls and walk a little on them with a gurney. Spread the potato-egg filling in the middle, leaving it open (like cheesecakes), grease with fondant and send to the oven. After 30-40 minutes, you can try grandmother's shanezhki.
Try to create the right atmosphere in the kitchen:

Shanezhki love silence and warmth.

No added yeast

You can bake shanezhki with potatoes without yeast.

What do they need:

Flour - take three glasses;
potatoes - six tubers;
kefir - 350-400 grams;
sour cream - ½ cup is enough;
soda - five grams;
salt - ½ teaspoon;
egg is one.
butter - at least 60 grams (half for mashed potatoes and dough).
We build mashed potatoes, eggs and half the butter.
Let's get to the test. Mix kefir, salt, oil residue. Pour flour and soda into the kefir mixture. Knead the dough and keep it warm for half an hour.
We make test sausages, which we divide into three parts and roll into shortbreads. It remains to fill the future shangi with mashed potatoes (as in the previous recipe), grease with sour cream and send to the oven heated to 2000C.
After 15 minutes, the treat is ready.

How to bake in the oven

These shanezhki will be a great snack for the little ones on a walk. They will come in handy on a long journey.

The oven will be from:

Flour - seven glasses;
eggs - five pieces;
granulated sugar - not less than a glass;
milk (ideally homemade) - 400 grams;
butter - 250 grams;
yeast (preferably pressed) - 60 grams;
sour cream - ½ cup;
salt - a teaspoon with a "cap";
spices - determine the type and quantity yourself.
I'm making puree. Everything, as usual, just add spices and try to get the consistency of the paste.
We heat the milk to 350C. We dissolve the yeast in it, then pour in part (smaller) flour, sugar. We mix.
When the dough settles and begins to emit a sour smell, we first add a chatter of eggs and sugar to it, then salt and the rest of the flour. All this needs to be mixed properly. The last ingredient is oil. After all the manipulations, the dough should lag behind the palms.
How to form pastries has already been described above. It remains to make an egg “mask” and bake the shanezhki in the oven.

Yeast fritters with potatoes

Round hot shanezhki with cold milk - a delicious combination.

What you need for such baking:

Flour - a little less than half a kilogram.
butter (take butter) - 100 grams;
sour cream - a tablespoon is enough;
egg - one is enough;
yeast (preferably dry) and granulated sugar - a tablespoon of the first and second;
salt - a teaspoon;
water (warm) - at least 125 grams;
mashed potatoes.
Dissolve yeast in a third cup of warm water. We combine the egg, salt, melted butter in one bowl. We send yeast water to them.
It remains to introduce flour - do it slowly, in a thin stream.
After kneading, an elastic, pleasant to the touch dough should come out. He will have to spend an hour and a half in a warm place and come up.
We already know how to proceed. We give the formed and stuffed shangs half an hour to “grow”, and then bake in an oven heated to 2000C for 25-30 minutes.

Lenten cooking option

For those who observe fasts, you can cook shanezhki with potatoes without eggs and cow's butter, on potato broth.

You will need:

Broth from potatoes (need warm) - half a liter;
yeast (preferably dry) - about 10-11 grams;
granulated sugar - a couple of tablespoons;
sunflower oil (take refined) - three tablespoons;
flour - approximately 700 grams;
mashed potatoes - from a kilogram of tubers and frying from two or three onions.
So, we make mashed potatoes by mixing potatoes and onions fried in vegetable oil.
Dissolve yeast in potato broth. Then we send all the bulk ingredients into the liquid and knead the lean dough. Let there be an hour on the table.
Then everything is in the usual sequence: balls, shortcakes, recess, sides, filling, oven.

Cooking on kefir

This "cunning" recipe is interesting in that when hot, such shaneshki crunch appetizingly, and if they are wrapped in a thick towel, they become soft and tender.

Need products:

Flour - take two glasses;
kefir - ½ cup;
yeast - one and a half teaspoons is enough;
egg;
granulated sugar - no more than a teaspoon;
salt - ½ teaspoon;
fresh cow butter and odorless vegetable oil - enough for one dessert spoon of each type;
mashed potatoes (add bacon with onions, spices and salt fried in a frying pan to the potatoes).
In order for the dough to turn out as it should,

all ingredients must be warm.

Therefore, ahead of time we extract the egg and butter from the refrigerator, heat the kefir.
We sift the flour and send everything else into it. The order doesn't matter. The dough prepared according to this recipe comes out pleasant to the touch and does not stick to the hands. We leave it in a warm place, let it rise.
I'm making puree. The components for it are listed in the product list. The algorithm of subsequent actions is traditional. In order for shangi on kefir to reach the desired condition, 20 minutes spent in an oven heated to 2000C is enough.

Ural shanezhki with potatoes

It is believed that the birthplace of the dish, the recipes of which are now provided to your attention, is the Urals. It was there that they came up with this unpretentious, but very tasty homemade cake.

To prepare Ural shanezhki, you will need:

Flour - take a couple of glasses;
yeast (preferably dry) - 1.5 teaspoons;
egg (only yolks) - two pieces;
granulated sugar - ½ teaspoon;
filling from: three tablespoons of butter, four potato tubers, four tablespoons of heavy cream, eggs.
Yeast and granulated sugar pour a third glass of warm water. Let the liquid stay warm for 10 minutes.
We make another mixture - from salt, sour cream, egg yolks and oil brought to a liquid state. Next, combine the oil-yolk mass with warm water and flour. The result should be a not too tight dough (adjust the amount of flour in the process). Let it “breathe” for an hour and a half in a warm place.
Now we divide it into balls the size of large apricots. From them we make "plates" for the filling. After 30 minutes, we send it to the oven heated to 2000C. When they become golden (should take 15-20 minutes), we extract.

Lazy shangi with potatoes on a loaf

If you don't feel like messing around with the dough, try making lazy shangs. They say they are especially popular in Perm.

What do you need:

Baton (you can use white bread);
milk - a glass is enough;
eggs - a couple of pieces;
mashed potatoes - ½ kilogram;
vegetable oil (we take odorless) - grease the baking sheet;
butter - to grease pastries;
salt - be guided by your own taste.
We are preparing the basis for lazy shanezhek - we cut the loaf. We make mashed potatoes with the addition of milk (half the norm) and salt.
The remaining milk is combined with eggs. Wet the bread slices in the milk-egg mixture. Spread on a baking sheet, cover with puree. Lubricate the top with butter. Another option -

use egg and milk mass instead.

Then you get a nice ruddy crust.
The oven does not need high heat for this recipe. It is enough to heat it up to 140-1600C. 20 minutes - and you can sit down at the table.