Fried Potato Pies
12 servings
120 minutes
The word "belyashi" is equally suitable for this recipe for potato pies - they are made from a spongy, very soft and fluffy dough and, like all decent belyashi, are fried in hot oil. The filling is also the most anonymous : mashed potatoes with fried onions. Although with the same success, fried pies can be prepared with any unsweetened filling, for example, with liver or green onions and egg.
1
Dissolve yeast, sugar, and a couple of tablespoons of flour in warm water and let it sit for 10-15 minutes.
- Water: 400 ml
- Dry yeast: 11 g
- Sugar: 1 tablespoon
- Wheat flour: 700 g
2
Add 50 ml of vegetable oil and a teaspoon of salt to the dough starter, gradually adding flour to knead the dough. Cover it with plastic wrap or a towel and place it in a warm, draft-free area for 40 minutes.
- Vegetable oil: 350 ml
- Salt: to taste
- Wheat flour: 700 g
3
While the dough rises, prepare the filling. Peel the potatoes, cut them into small cubes and boil until done. Chop the onion and fry it in vegetable oil until golden brown. Mash the potatoes into a puree, add the onion, mix and salt to taste.
- Potato: 1.2 kg
- Onion: 3 heads
- Vegetable oil: 350 ml
- Salt: to taste
4
Grease the work surface with vegetable oil, knead the risen dough on it. Cut off a third of the dough, shape it into a sausage, and cut into equal pieces the size of a chicken egg.
- Vegetable oil: 350 ml
5
Roll out a piece of dough, place the potato filling on it, and seal the edges well, trying not to leave air bubbles inside. Do this with all the dough.
- Potato: 1.2 kg
6
In a deep skillet, heat vegetable oil enough to submerge the pastries halfway. Fry the pastries on medium heat on both sides until golden brown. Place the finished pastries on paper towels to remove excess oil.
- Vegetable oil: 350 ml
