Potato stuffed pies
10 servings
120 minutes
Potato-filled pies are a cozy and simple dish of Russian cuisine that always evokes the warmth of home. The airy dough made with kefir and sour cream becomes tender and soft, while the filling of mashed potatoes with fried onions gives the pies a rich flavor with a hint of sweetness. These pies are perfect for a cozy family tea time, lunch, or snack. They can be served with homemade pickles, sour cream, or fresh vegetables. Fried in hot oil, they acquire a crispy golden crust that hides a warm and aromatic filling. This dish symbolizes hospitality and the simple yet surprisingly delicious traditions of Russian cuisine.
1
Mix the flour with baking powder, salt, and sugar, then add kefir, eggs, sour cream, and oil.
- Wheat flour: 500 g
- Baking powder (raising agent): 1 piece
- Salt: to taste
- Sugar: 2 teaspoons
- Kefir: 500 ml
- Chicken egg: 2 pieces
- Sour cream: 2 tablespoons
- Vegetable oil: 400 ml
2
We add more flour until the dough reaches a soft consistency.
- Wheat flour: 500 g
3
Dust lightly with flour and let it rest under a bowl for 30 minutes.
- Wheat flour: 500 g
4
We are still preparing the filling. We boil potatoes in salted water.
- Potato: 2 kg
- Salt: to taste
5
Mash the potatoes to a puree consistency
- Potato: 2 kg
6
Fry the onion in a small amount of sunflower oil or in a multicooker.
- Onion: 2 pieces
- Vegetable oil: 400 ml
7
Add fried onion to the puree
- Onion: 2 pieces
8
We mix the filling and add ground pepper.
- Ground black pepper: to taste
9
Cut the dough into 3 sausages. Cut the sausages into equal pieces.
10
During the process, we use flour to prevent the dough from sticking to the table and hands.
- Wheat flour: 500 g
11
Place a tablespoon of filling on pieces of dough and then seal them.
12
We turn it seam side down and gently roll it out with a rolling pin.
13
Thin pies are made, we fry them in hot sunflower oil.
- Vegetable oil: 400 ml
14
Drain the ready pies on a napkin to remove excess oil
- Vegetable oil: 400 ml
