Potato and Onion Pies
12 servings
60 minutes
Potato and onion pies are a cozy legacy of Russian cuisine filled with the warmth of home. Their history roots in village baking traditions when housewives made hearty pies for the whole family. The soft yeast dough, light and airy, perfectly complements the tender potato filling enhanced by the aroma of golden fried onions and butter. These pies are delicious both hot and cold – an ideal choice for family gatherings or snacks. They can be served with tea, sour cream, or even broth while enjoying a simple yet rich flavor. They carry nostalgia for childhood when the smell of fresh baking filled the home with comfort and happiness.
1
To prepare the dough, mix dry yeast with flour, add a teaspoon of salt, pour in warmed milk (38 degrees), and knead the dough. When a homogeneous mass is formed, beat in the eggs, add 70 g of melted butter and sugar. After kneading the dough, place it in a deep bowl, cover with plastic wrap or a towel, and let it sit in a warm place for one to one and a half hours.
- Dry yeast: 25 g
- Wheat flour: 1000 g
- Salt: to taste
- Milk: 350 ml
- Chicken egg: 2 pieces
- Butter: 120 g
- Sugar: 50 g
2
While the dough rises, you can prepare the filling. Peel and boil the potatoes. Chop the onion not too finely and fry until golden brown. Mash the potatoes, add some hot milk, butter, fried onion, salt, pepper, and dill to taste. Mix well.
- Potato: 500 g
- Milk: 350 ml
- Butter: 120 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Salt: to taste
3
When the dough rises, knead it again, divide it into small portions. Roll each piece, place the filling in the center, and shape it into a pie.
4
Preheat the oven to 190 degrees. Line a deep baking tray with parchment paper, grease it with oil, and place the pastries a short distance apart. Bake the pastries for about 40 minutes. You can brush them with butter or beaten egg yolk 10 minutes before they are done.
- Butter: 120 g
- Chicken egg: 2 pieces
