Potato cheesecakes with curd filling, just like in kindergarten. Cheesecakes with potatoes: recipe, cooking features How to cook potato cheesecakes in the oven

Why have cheesecakes won a large section in cookery books? The range of their options is surprising, and for lovers of savory dishes there is an option with potatoes. This is a simple dish, and most importantly, it is filling and tasty.

In Ossetian cuisine there is a variation of Russian cheesecakes with potatoes - this is Ossetian potato pie. It is larger in size and is immediately associated with a large family. A dough is also made for it and the puree is boiled, and whey is added to the dough. Ossetian cheese is added for the filling. The result is a delicious, juicy product.

The version of cheesecakes with potatoes is somewhat superior to the cottage cheese version, since cottage cheese cannot be stored for so long. Also, not everyone likes its sour taste. In any case, such pastries will decorate the feast.

Yeast dough and filling for cheesecakes with potatoes

How to prepare dough for cheesecakes? First you need to heat the milk, a little more than 250 ml. Dissolve one and a half tablespoons of granulated sugar in it, as well as one and a half teaspoons of yeast. The preparation should be left for 10 minutes until the yeast “dissolves”.

Then add a quarter stick of butter, a teaspoon of fine salt and half a kilo of flour. Some housewives advise adding one egg. To make the dough more tender, you need to add 2 tablespoons of sour cream. You need to choose soft butter and knead the dough until it stops sticking to your fingers.

The resulting dough should be elastic. After kneading, it should be left to rise at a warm temperature. Keep in mind that when the dough rises, it will become 2 times larger in volume.

Now it's time to start filling. It is made from mashed potatoes. You need to peel and boil about 400 grams of potatoes. Make a puree from it, to which add 1 egg, medium-sized salt to taste and a little butter (about 50 g.)

Potato cheesecakes - simple and quick

To make cheesecakes, you need to divide the dough and filling into portions. Each of the balls into which the dough was divided must be rolled out into a small rope and divided into equal sections, the size of a chicken egg. Roll them into balls.

Grease a baking sheet with oil and place the prepared balls on it. They need to be spread out a little, this will make them increase in size. Spread the puree on them - it should be cooled down, but not completely cooled. The layer should be about 1 cm thick. It must be leveled.

In the correct version, the puree should cover the entire tortilla. Brush the top of the dough with an egg shaken in milk. The cheesecakes should be left to soak for 15 minutes, and then placed in a preheated oven (temperature about 200 degrees). Baking takes approximately 20 minutes.

There is an option made from rye flour. It was developed specifically for a recipe with potatoes. The taste is simply excellent, and cannot be compared with Russian cheesecakes.

Potato cheesecakes with curd filling like in kindergarten - technological map No. 268.

Since the cooking technology does not mention anything about margarine (in this case, I replaced it with butter), you can either add it to the puree (as I did), or, for example, you can grease ready-made cheesecakes with it after baking or add to filling.

Peel the potatoes (we will need about 4-5 medium-sized pieces), cut into 4-6 pieces, add water so that it is level, and boil until soft. Drain all the water and dry over low heat until the remaining water evaporates. Add butter and mash into a puree, leave to cool.

Break a small egg into a separate container, shake and add 2/3 of its volume to the saucepan with the puree when it has cooled to 40-50 C (you can check by touch, the mass should not be scalding). Also add flour and mix with a masher or spoon.

The potato mass should be soft, but at the same time plastic.

For the filling, mash the cottage cheese with sugar.

First roll 6 balls from the potato mixture, flatten them and make a hole in each one. The most convenient way to do this is with an ordinary glass, the bottom of which needs to be dipped in vegetable oil so that the dough does not stick to the glass, but, if desired, you can do all the manipulations with a spoon.

Fill the cavity with filling. Brush potato cheesecakes with curd filling with the remaining egg (I greased only the potato base so that the cottage cheese would brown less, but, if desired, you can grease it completely).

Cheesecakes with potatoes are open pies made of soft airy dough with a delicate filling, covered with a thin, appetizing crust. Such pastries will be a wonderful breakfast for a child, an addition to a family tea party or a treat for friends.

How to cook cheesecakes with potatoes step by step

Ingredients for making cheesecakes

In order to make 6 chanezheks, you will need:

320 g premium flour;
100 ml milk;
2 raw eggs;
20 g granulated sugar;
80 g butter;
8 g instant yeast;
4 medium potato tubers;
25 g fat sour cream;
salt to taste.

To measure the exact amount of flour, you need to fill 2 faceted glasses with it and brush off the excess with a knife. The recipe for cheesecakes with potatoes can be supplemented by including fried onions, pieces of sausage or lard, a boiled egg, chopped herbs, mushrooms, and any seasonings in the filling.

Cooking cheesecakes in stages

The process of preparing the base, filling and shaping the products takes 2 hours. The final stage is 30 minutes.

Preparing the dough

Heat 50 ml of milk until warm (not higher than 40°C).
Add salt, sugar and yeast. Mix the mixture, cover and set aside in a warm place for 15 minutes.
Melt 60 g of butter in the microwave or in a water bath and cool to room temperature.
Beat eggs into oil. Stir with a whisk until smooth.
Pour the milk and yeast into the egg-butter mixture.
Add the sifted flour in parts.
Knead the dough first with a spoon, then with your hands. If necessary, add more flour. The finished mass should stick a little to your palms.
Roll the dough into a ball, place it in a deep plate, cover with a cloth and put it in a warm place for 1.5 hours.
After this time, knead the base again with your hands to remove carbon dioxide bubbles. If the mass is too sticky, add a little flour to it, roll it into a ball and leave it warm for another 15 minutes.
To determine if the dough is ready, press it with your finger. If the resulting recess does not last for a long time, then you can begin to form the products.

Preparing the filling

Wash the potatoes, peel them, rinse them, cut them into 4 parts and place them in a pan with hot water.
Cook the tubers over medium heat for about 20 minutes, then drain the liquid.
Mash the potatoes into a puree.
Add the remaining butter, sour cream, 50 ml of hot milk, and salt to the hot potato mixture. Mix. At this stage, add spices and other additives to the filling if necessary.

Forming the product

The final stage

In order for cheesecakes with potatoes to turn out successfully even the first time, you need to use the following tips:

the puree for the filling will turn out without lumps if you put the potatoes in salted boiling water and cook in a tightly closed pan;
To prevent the potato mass from becoming sticky and heavy, you do not need to use a food processor and mixer to prepare it: a simple masher will do;
the filling will be more appetizing if you grate 20 g of cheese into the hot puree;
instead of 8 g of instant yeast, you can use 25 g of compressed yeast, which must first be crushed and sifted, and then soaked in warm milk;
the flour for the dough must be sifted and the liquid components heated to 40°C;
if there is no parchment, the baking sheet can be greased with a small amount of vegetable oil;
To make the dough rise faster, place the container with the dough in a bowl of warm water or in an oven heated to 40°C;
formed products must be placed in a preheated oven; the door must not be opened during cooking;
To make the cheesecakes soft and tender, like grandma’s in childhood, before baking, their edges must be thickly greased with sour cream;
To save time, you can use purchased yeast dough; before rolling it, you need to keep it in a warm place, and then knead it thoroughly with your hands.

Homemade shangi are served with broth, tea, milk, and sweet drinks. To ensure that the aroma and softness of delicious cheesecakes with potatoes do not disappear, they are stored in the refrigerator for no more than a day.

Cheesecakes with potatoes are widely popular in Central and Eastern European countries such as the Czech Republic, Slovakia, Ukraine, Serbia and Russia. They are prepared in various ways, but tenderness, aroma and excellent taste remain unchanged characteristics of flour products

Products with potatoes that resemble cheesecakes are actually called shangi - a pioneer dish that appeared in the North. Many associate shanezhki with the warmth and care with which their grandmother surrounded them, serving them fragrant pastries from the Russian oven.

To try to repeat the recipe in urban conditions, you should prepare:

7 eggs;
50 ml sour cream;
150 g butter;
½ l milk;
100 g margarine;
900 g flour;
2 kg of potatoes;
30 g yeast;
a little sugar and salt.

Cooking method:

Melt ⅓ butter and margarine in a bowl, after which sour cream, warm milk, a spoonful of sugar and a pinch of salt are added.
When the liquid mixture reaches room temperature, add the yeast solution, 3 eggs and flour.
The dough is kneaded and left to rise for 1.5 hours.
Mashed potatoes are prepared, which is mixed with 3 eggs and the remaining butter.
When the dough has risen, it is kneaded well, and then small cakes are formed from it with depressions in the center, which can be made with a mortar.
The filling is placed in the recesses, after which the products are coated with egg.
Shangi are baked for 20 minutes at 220°C.

From yeast dough

To make cheesecakes using dry yeast you need:

250 ml milk;
2 eggs;
30 g sugar;
a packet of yeast;
150 g butter;
600 g flour;
the same amount of potatoes;
50 ml sour cream;
salt.

Preparation stages:

A dough is prepared from warm milk, sugar, a pinch of salt and dry yeast, into which the flour is sifted and ⅔ melted butter and eggs are added.
The potatoes are boiled in salted water and mashed with the remaining oil.
The elastic dough, which has risen in 1.5 hours, is divided into 12 equal balls, which are flattened.
The flatbreads are laid out on a baking sheet, where holes are made in them using a hot glass and filled with filling.
The cheesecakes are baked for 20 minutes in an oven preheated to 200°C.

How to make from rye flour

If you use rye flour when preparing cheesecakes with potato filling, the result will be a Karelian dish known as “kalitki”.

It is enough to prepare:

500 g flour;
the same amount of potatoes;
200 ml kefir;
200 g sour cream;
100 g butter;
100 ml milk;
salt.

When creating a dish:

The potatoes are boiled and mashed with the addition of butter and milk.
A dough is kneaded from kefir and flour, from which, after “resting,” the sausage is rolled and divided into pieces.
Circles are rolled out from individual parts, and potatoes are placed in the center.
The edges are pinched to form the edges.
The products are laid out on a baking sheet, flavored with sour cream and placed in the oven for 15 minutes.

Cheesecakes with potatoes made from unleavened dough

Simple, but very tasty baked goods are created from a food set:

600 g flour;
250 ml water;
1.5 kg of potatoes;
150 ml milk;
1 egg;
100 ml vegetable oil;
70 g butter;
salt.

During the preparation process, the following actions are carried out:

Unleavened dough is kneaded from flour, water and ⅔ sunflower oil.
While the dough is resting, mash the potatoes with the addition of eggs, butter and milk.
Thin circles are prepared from the finished dough, the middle of which is occupied by the filling.
The sides are formed, after which the products on the baking sheet are sent to the oven at standard temperature for 20 minutes.

Simple recipe in the oven

Cheesecakes with potatoes in the oven can be prepared very simply and quickly using:

4 potato tubers;
a piece of butter;
½ kg puff pastry.

Basic preparation steps:

The potatoes are boiled and pounded together with butter.
The puff pastry is rolled out.
Circles are cut out of a thin layer into which the filling is placed.
Cheesecakes are formed and baked at 180°C for about 20 minutes.

From butter dough with sour cream

Delicious potato products can easily be prepared from butter dough by preparing the following set of products:

500 g flour;
30 g butter;
220 ml sour cream;
2 chicken eggs;
15 g sugar;
1 kg of potatoes;
100 ml milk;
a little salt.

To prepare aromatic products with a bright taste:

Flour is sifted into a deep bowl into a mound.
Melted butter is poured into a rise made in a flour mound, an egg is driven in, sugar, salt and sour cream are placed.
The dough for cheesecakes is kneaded until soft, after which it is sent into the cold for 30 minutes.
At this time, mashed potatoes are prepared with milk, which is laid out in rolled circles from rested butter dough.
The products are shaped into cheesecakes and baked for 20 minutes in the oven.

Step 1: prepare the dough.

Place a small saucepan with milk over medium heat and heat it until 34 –38 degrees Celsius. The liquid should be warm, so as not to get burned.
Once the milk is warm, pour it into a small bowl. Add a couple of tablespoons of sugar, a little salt and dry granulated yeast there.
Mix everything thoroughly and leave in a warm place, near the switched on stove, on 10–15 minutes.

Step 2: prepare eggs and butter.

While the dough is steeping, put 1/2 stick of butter in a small saucepan and place it over medium heat.
After it melts, cool the butter to room temperature in a cool place, for example, near an open window.

Meanwhile, put several eggs in a deep bowl, the number depends on the size, if small - three, if large - two.
Whisk them until smooth and add the cooled butter. Mix everything again and proceed to the next step.

Step 3: Prepare and cook the potatoes.

We don’t waste any time, let’s start preparing the filling. Using a kitchen knife, peel the potatoes, rinse the tubers under cold running water, cut each into 4–6 parts and transfer them to a deep saucepan. Then pour the chopped potatoes with purified water and set to cook over medium heat.

Step 4: prepare the dough.

After 10–15 minutes Pour the yeast that has risen in the milk into a bowl with the egg-butter mixture. Mix the liquids until smooth and begin adding three glasses sifted wheat flour. We act gradually, at the same time kneading a medium-thick dough with a tablespoon.

When the spoon stops helping, continue kneading with your hands on the countertop, adding flour little by little. As soon as the dough becomes more dense, roll it into a ball, transfer it to a deep bowl, cover with a kitchen towel and place in a warm place on 1–1.5 hours.

Step 5: prepare the filling.

After 18–20 minutes After boiling, check the readiness of the potatoes with a table fork. If the teeth enter it gently, without pressure, remove the pan from the stove, holding it with a kitchen towel, and very carefully drain all the liquid from it.
Then mash the vegetable pieces with a masher until they reach a puree consistency, preferably without lumps! After that, add sour cream, butter, salt to taste and mix everything until smooth - the filling is ready!

Step 6: form cheesecakes with potatoes.

In 1–1.5 hours After infusing, the yeast dough will double in size – 2.5 times. If it floats, add a little more flour to the bowl and lightly knead the semi-finished flour product with your hands. If not, simply transfer it to a floured countertop and roll it into a roller.
Then we divide the dough into 10-12 plum-sized portions, form them into balls and place them on a non-stick baking sheet, previously greased with a thin layer of vegetable oil.
It is desirable that between them there be free space no less 5–7 centimeters, since during baking the cheesecakes will increase in size and may stick to each other.

After this, place the baking sheet in a warm place on 20–25 minutes until the dough rises and preheat the oven up to 200 degrees Celsius.
Next, take a faceted glass, dip it in sifted wheat flour and make a small hole in the center of each risen flour ball.

After that, using a tablespoon, spread the filling over them and grease it and the rims of the formed cheesecakes with sour cream, half a teaspoon for each.

Step 7: bake cheesecakes with potatoes.

Now place the still raw cheesecakes in an oven preheated to the desired temperature, on the middle rack. Let's bake them 18–20 minutes or until golden brown on the surface of the dough.
If liquid leaks from the filling during the preparation of flour products, do not worry, this will not affect the shape and taste of the cheesecakes.

As soon as they are browned, put oven mitts on your hands, take the baking sheet out of the oven, move it to a cutting board previously placed on the table, and using a kitchen spatula transfer the baked goods onto a metal wire rack.
Grease the hot cheesecakes with a thin layer of butter and leave in this form for 2–3 minutes. Then cover them with a kitchen towel so that there is a gap left, and cool the aromatic dish to room temperature.
After this, place the flour products on a large flat dish and serve.

Step 8: serve cheesecakes with potatoes.

Cheesecakes with potatoes are served warm. They are served on a platter or plate as an addition to dinner, lunch, afternoon tea or breakfast. These baked goods are reminiscent of potato pizza or butter pies. Enjoy!
Bon appetit!

Very often, crushed hard cheese, fried pieces of lard, fried onions, slices or cubes of sausages, as well as a hard-boiled chicken egg are added to the filling;

Instead of dry yeast, you can use fresh yeast - 25 grams;

If desired, the baking sheet can be covered with a sheet of baking paper;

Butter added to the dough can be replaced with vegetable oil;

You can add spices to the filling according to your taste and desire: ground black pepper, paprika, coriander, dried parsley or dill;

To knead the dough, instead of milk, you can use cream or sour cream diluted with water.