Cooking in a slow cooker is quite simple, the main thing is to put all the ingredients in the right order, wait a bit and then, a delicious lunch, dinner or a festive dish is ready.
Potato pie in a slow cooker is a great option for a quick dinner or a treat for the guests who suddenly appear suddenly. The main advantage of this cake is the availability of all the ingredients and a minimum of preparation.
Potato pie in a slow cooker - general principles of cooking
Potato pie in a slow cooker can be made from a variety of dough: yeast, butter, and fill. Yeast dough is suitable for those who want to eat tight and has free time for cooking. The strength of the dough is that it is prepared quickly and fairly easily, and there is no need to wait for the dough to rise. Well, the filling dough is just a find for quick recipes, made from simple products, it turns out no worse than a “full-fledged” basis for the cake.
In addition to the potato itself, the filling of the cake may include the following products: vegetables, meat, mushrooms, cheeses, and greens. All products are cleaned, cut. Further, they either undergo preliminary heat treatment, or are laid out raw and are prepared together with the dough.
There are a lot of options for making a pie with potatoes in a slow cooker, choose the one that you prefer, cook and boldly call everyone to the table. Friends and loved ones will be pleased.
1. Pie with potatoes and mushrooms in a slow cooker
Ingredients:
• two large potato tubers;
• 200 grams of fresh greenhouse mushrooms (oyster mushrooms or champignons);
• onion;
• vegetable oil, salt;
• 30 g dry yeast;
• egg;
• half a cup of kefir;
• 300 g flour;
• pinch of sugar.
Cooking Method:
1. Wash the mushrooms and all vegetables, onions and potatoes clean, chop all the ingredients in small cubes. Mix potatoes, onions and mushrooms in one deep bowl, salt. 2. Pour vegetable oil into the multi-cooker bowl, turn on the “Frying” mode, fry the mushrooms with vegetables, stirring constantly, until the potatoes are half cooked. We remove the vegetable mass in a deep plate, rinse and dry the bowl itself.
3. Dissolve the yeast in half a glass of warm water, add sugar and a pinch of salt, set aside for ten or twelve minutes in a warm place until bubbles form.
4. Mix the dough with kefir and egg.
5. In the resulting mixture pour two thirds of the sifted flour, but not immediately, but in one spoon, constantly stirring the dough so that no lumps form.
6. Cover the dough, remove to a warm room for thirty minutes.
7. After the allotted time, add the remaining flour and knead the soft dough.
8. The finished dough is divided into two equal parts, roll out two round not very thick layers.
9. We lubricate the bottom of the multicooker with butter and lay out one layer, making high sides.
10. Spread the cooled potato stuffing with mushrooms over the dough, cover the top with a second round layer and pinch the edges.
11. Turn on the “Heating” mode for a quarter of an hour so that the dough will fit and be ready for cooking.
12. Switch the slow cooker to the “Baking” mode, prepare the potato pie for 45 minutes, then turn it over and cook for another 40 minutes in the same mode.
2. Pie with potatoes and cheese in a slow cooker
Ingredients:
• cups of flour;
• 110 g sour cream;
• a quarter spoon of soda;
• salt, black pepper;
• a pound of potatoes;
• 165 g of cheese;
• vegetable oil;
• two onions (small heads).
Cooking Method:
1. Sift flour into a deep dry bowl, pour in a little salt, hydrated soda, pour in sour cream. Knead the dough.
2. We clean the potatoes, cut into large slices, lay out in a multi-cooker bowl. Fill with a glass of water, slightly add salt and cook for twenty minutes in the “Soup” mode.
3. Chop the peeled onion, or cut the cheese into small cubes, or rub it on a coarse grater. 4. Put the prepared potatoes in a small saucepan and crush to a puree-like state.
5. Pour some oil into the MV dry bowl, heat it in the “Frying” mode, spread the onion, fry until golden.
6. Mix mashed potatoes with sauteed onion and cheese.
7. We spread out on the bottom of the multicooker half of the dough, having previously rolled it into the reservoir, we form the sides.
8. We spread out, leveling a potato stuffing, we close the second layer of the test.
9. Carefully pinch the edges, pierce the dough in several places with a fork.
10. Bake the cake in the “Baking” mode for twenty minutes, turn the product over and continue cooking the same amount of time.
3. Fillet pie with potatoes in a slow cooker
Ingredients:
• 180 g sour cream;
• 130 g of mayonnaise;
• two eggs;
• a glass of flour;
• soda, salt;
• 200 g of forest mushrooms (chanterelles, wild mushrooms);
• onion;
• three potatoes;
• 15 g sweet butter;
• greenery;
• 65 g grated cheese.
Cooking Method:
1. Wash and finely chop the mushrooms.
2. Cut peeled potatoes into thin slices.
3. Chop the onion.
4. Melt butter on the “Frying” mode, fry the mushrooms and onions until golden brown. We shift the prepared ingredients in the plate, rinse the bowl itself.
5. Stir sour cream with mayonnaise in a deep bowl, add sifted flour in small portions, not forgetting to stir, so that the dough is homogeneous.
6. We drive into the egg mass, add soda and half a teaspoon of salt, mix again thoroughly.
7. Pour half of the dough into the slow cooker, spread mushrooms and onions, salt. Put potatoes on the mushrooms, pour in all the remaining dough and sprinkle with cheese shavings.
8. We bake an hour in “Baking” mode.
9. Sprinkle the ready, still hot cake with finely chopped green leaves, cool it right in the bowl, then shift it to a flat dish.
4. Potato and mince pie in a slow cooker
Ingredients:
• 400 g minced meat;
• 120 g of mushrooms;
• three potatoes;
• two bows;
• a third cup of flour;
• three eggs;
• 250 g of mayonnaise (can be replaced with sour cream);
• soda;
• greenery;
• salt;
• vegetable oil;
• a piece of cheese (50-70 grams).
Cooking Method:
1. Fry the mushrooms with minced meat and chopped onion in hot oil until a delicious blush, setting the mode “Frying”.
2. We shift the finished meat mass to a plate, cool it there.
3. Peel the potatoes, grate the vegetable on a coarse grater.
4. Beat eggs and mayonnaise with a mixer, add half a spoon of soda and flour, again beat the mass thoroughly.
5. Pour a third of the dough into a greased MV cup, then grated potatoes, roasted minced meat and chopped greens.
6. Sprinkle with grated cheese and pour the remaining dough.
7. Cooking one hour ten minutes in the “Baking” mode.
8. Remove the cake from the bowl in the cooled form.
5. Pie with potatoes and fish in a slow cooker
Ingredients:
• a pound of potatoes;
• can of canned fish;
• onion;
• two eggs;
• a glass of kefir;
• a third cup of flour;
• salt, soda;
• sweet cream butter.
Cooking Method:
1. Lubricate the bowl (and the bottom, and the sides) with a good portion of oil, spread an even layer on the bottom of the bowl of potatoes, cut into thin circles.
2. We open the canned food, drain the liquid, and thoroughly knead the fish itself with a fork. Put the mass on top of the potatoes.
3. Put chopped onion on the fish (it can be pre-fry in butter until soft).
4. Mix the kefir with salt, eggs, soda and flour. Fill all prepared ingredients with dough.
5. We bake, turning on CF on the “Baking” mode, for one hour.
6. Potato and chicken pie in a slow cooker
Ingredients:
• 380 ml of milk;
• 20 g fresh pressed yeast;
• two eggs;
• 75 ml of sunflower oil;
• two spoons of sugar;
• salt, ground pepper;
• 850 g of flour / s;
• seven potatoes; • 300 g chicken fillet;
• two bows.
Cooking Method:
1. Dissolve the yeast in the heated to 40 degrees milk, add sugar and salt, stir.
2. Add 350 g of flour, stir the dough with a mixer until the consistency of sour cream.
3. We remove the bowl with dough for twenty minutes in a warm room.
4. Lightly crush the mass that has risen, pour in the oil and beat the eggs, mix thoroughly.
5. Enter the rest of the flour in small portions, stirring all the time intensively. We interfere for a long time so that the dough turns porous and airy. Cover up the bowl with a blank with a towel, remove for 15-20 minutes in a warm place.
6. While our dough rises, let's do the filling: wash the chicken, peel the onions and potatoes.
7. Cut the fillet into very small cubes to make some kind of minced meat.
8. Chop the onion and grate the potatoes.
9. Mix the meat with vegetables, salt to taste, at this stage you can add spices and chopped greens.
10. Knead the dough slightly knead and divide into two parts (one making more, the other smaller).
11. Roll out the one that is more into a thin layer, line the bottom of the bowl of the MV, making not very big sides.
12. Spread a portion of grated potatoes, then chicken fillet, salt, pepper and put the rest of the potatoes.
13. Roll out the smaller part of the dough, close the chicken and potatoes, pinch the edges and pierce the top in two or three places with a fork.
14. We bake on “Baking” mode for fifty minutes, then gently turn it over and cook another twenty minutes in the same mode.
7. Vegetable pie with potatoes in a slow cooker
Ingredients:
• 155 g of flour;
• a glass of sour cream;
• half a pack of sweet butter;
• to taste sugar and salt;
• small young zucchini;
• two potatoes;
• large tomato;
• 105 g broccoli;
• three eggs;
• 15 g baking powder;
• ground paprika and ground pepper.
Cooking Method: 1. Beat the melted butter with kefir and eggs, salt, spices and baking powder.
2. Pour the sifted flour, stir the mass until complete homogeneity.
3. Lubricate the bowl with oil MV, lay out half the dough.
4. Put the washed, peeled and chopped vegetables on top of the dough: zucchini cubes and potatoes, small broccoli florets, tomato wedges.
5. Salt vegetables, pepper, sprinkle with paprika powder.
6. Fill with all the remaining dough, trying to drown all the vegetables.
7. By setting the “Baking” mode, prepare the cake for one hour. After the beep, we check the readiness with a wooden skewer or toothpick, and, if necessary, withstand another ten minutes in the same mode.
Potato pie in a slow cooker - tips and little tricks
• For the preparation of yeast dough, you can use both dry and pressed yeast. Do not forget to pre-insist this product in warm water or milk.
• For the filling dough, use sour cream or mayonnaise, it is permissible to mix these ingredients in equal proportions, and also replace them with classic yogurt.
• Potato pie can be a full-fledged, nourishing dining portion, for taste you can add greens and favorite spices, as well as boiled eggs, grated cheese or any other products to taste.
