Potato pies with yeast - like in cities and villages! Recipes of fried and baked potato pies with yeast

Potato pies with yeast - like in cities and villages! Recipes of fried and baked potato pies with yeast

Well, who would refuse a ruddy pie with potatoes?

And if he is home? Such a person is very difficult to find.

Potato pies are loved by in many families.

They are prepared on weekdays, weekends and holidays.

Use for breakfast, lunch and dinner. This pastry is worth learning to cook.

Potato patties with yeast - general principles of cooking

The dough is kneaded with the addition of raw or dried yeast on wheat flour. Water, milk or a mixture of them is added from the liquid. Also add salt, sugar, butter or margarine. Yeast dough must survive. Usually, before molding the products, they are allowed to come 1-2 times.

Potatoes for the filling are boiled, then crushed into mashed potatoes. Fried onions are often added, as it gives the filling an interesting taste. But you can add other ingredients.

What else is put in the filling:

• meat, liver;

• sausages;

• fresh or salted vegetables;

• mushrooms.

Molding of pies usually does not cause difficulties. It is enough to divide the dough into pieces, roll it out, or simply flatten them into flat cakes. To closely not stick to hands or rolling pin, sprinkle with flour on the table or oiled. You can use silicone mats or plastic chopping boards for cutting. The filling is spread on the cakes, the edges are joined.

Finished products are baked or fried in a pan. Before baking, you need to grease them with an egg. Fry patties in vegetable oil or mixture of fats.

Recipe 1: Fried Potato Pies with Yeast

The classic recipe for fried yeast dough pies on water. Products are obtained lush, soft and deliciously fragrant.


• 500 grams of water;

• 1 tsp. salts;

• 6 glasses of flour;

• 10 grams of yeast (dry);

• 4 spoons of butter;

• 1 spoon of sugar.

Filling: • 800 grams of potatoes;

• 100 grams of onions;

• butter;

• salt.


1. Making the stuffing. To do this, peel potatoes, cut and cook mashed potatoes. Separately, fry the onion, cut into small cubes. We combine with mashed potatoes, do not forget the salt filling, you can put other spices. Cooling down.

2. Cooking dough. To do this, heat half a liter of water, dissolve yeast, salt and granulated sugar, add flour and butter. Give the dough to rest for an hour in the heat. Top necessarily cover with a towel so that the crust does not dry out.

3. We take out our dough, divide it into pieces, the size of a small apple. Flatten each into a tortilla, put the stuffing and sculpt the usual cakes.

4. We pour oil so much that the products float freely and do not touch the bottom.

5. Spread the cobbled cakes on the palm and fry until golden brown on both sides. It is not necessary to impose a lot in the pan so that the products do not touch and roast on all sides.

6. We spread on a dish, covered with napkins. They will absorb excess fat.

Recipe 2: Baked Potato Pies with Yeast

The advantage of baked potato pies with yeast is that you do not need to stand at the stove. It is enough to dissolve the products on a baking sheet and put in the oven. And they are not as fatty as oil-fried dishes.


• 180 ml of milk;

• 320 g flour;

• 1 egg;

• 30 g margarine;

• 6-7 grams of dry yeast;

• 1 spoon of sugar;

• 0.5 tsp. salt.


• 5-6 potatoes;

• 1 onion;

• some oil and salt.

It will take another egg to grease the pies before baking.


1. We hang the dough in a sponge manner. To do this, in warm water, dilute the yeast with sugar, add 100 grams of water, let stand 20 minutes.

2. In a bowl, beat the egg with salt, add to the dough. Put the melted margarine, mix. Then pour the rest of the flour, make elastic and soft dough. Before the formation of pies we give it to rise 2 times. 3. Cooking potato filling. We make ordinary mashed potatoes with fried onions (you can without it), as in the previous recipe.

4. We form pies with a stuffing. We spread on a baking sheet. We leave space before the products, as they will increase in size.

5. We allow the blanks to stand warm, so that they rise.

6. Beat the egg until light crema. Lubricate the pies and bake until ruddy at 190 degrees.

Recipe 3: Potato and mushroom patties on yeast

Another variant of baked potato pies with yeast. This time, the filling is prepared with the addition of champignons. If there are other mushrooms, you can do with them. Pastry dough, very lush.


• 4 cups flour;

• 3 milk camps;

• 1 bag of yeast;

• 4 eggs;

• 150 grams of plums. oils;

• 1 tsp. salts;

• 400 grams of champignons;

• 400 grams of potatoes;

• 1 onion.


1. Mix warm milk with a glass of flour and a bag of yeast. Leave for 30 minutes. Then add 100 grams of melted butter, 3 eggs, salt with sugar and the rest of the flour. If necessary, you can fill up more. Maintain the dough in heat for 60 minutes.

2. Prepare mashed potatoes from potatoes.

3. Fry in the remaining butter finely chopped champignons. At the end add the onion, cook until ruddy, salt, pepper.

4. Combine mashed potatoes with mushrooms, mix, try on salt, add black pepper or other spices if desired.

5. We take the approached dough, sculpt the pies, lay them on a baking sheet, let them rise.

6. Lubricate the remaining egg and bake in the oven until the dough is ready.

Recipe 4: Fried patties with potatoes and cabbage with yeast

For the preparation of such pies you need sauerkraut. A sour-flavored billet perfectly complements unleavened potatoes; the filling is very juicy and expressive. Knead the dough in water in a special way, which the people call “drowned man”. Ingredients

• 800 g of flour;

• 300 g of water;

• 15 g dry yeast or 50 g pressed;

• 25 grams of sugar;

• 8 g of salt;

• 500 g of potatoes;

• 400 g cabbage;

• butter.


1. Dilute yeast, salt and sugar in water, add flour and 2 spoons of vegetable oil. Knead dough com, put in a bag, greased, firmly tied. Now we put it in a bucket with warm water, it will surely sink. But as soon as it is sour and ready to bake, it will pop up.

2. For the filling, boil the potatoes in a uniform, cool, peel and cut into cubes. You can rub.

3. Separately, fry sauerkraut in a pan, then mix with potatoes.

4. We take out the pop-up bag with dough, take out and sculpt the usual cakes.

5. Fry in oil on both sides in the usual way.

Recipe 5: Potato and meat patties on yeast

Very hearty yeast patties, which are baked in the oven. Despite the fact that quite a bit of stuffing is added, the filling acquires a meaty taste and aroma. Mince can take any, but if it is lean, then you need to add a little fat or at least butter.



• 300 g of milk;

• bag of yeast;

• 1 spoon of sugar;

• 1/3 spoon of salt;

• flour;

• 40 ml of oil.


• 600 g of potatoes;

• 250 g minced meat;

• bulb onion;

• salt and pepper;

• oil for frying.

You will also need 1 yolk, protein can be added to the dough or fry with meat for the filling.


1. Knead the dough with yeast sponge or in the usual way, use any butter. Leave it warm until the second lift.

2. We prepare mashed potatoes.

3. Fry minced meat with onion in a pan, then mix with mashed potatoes, add spices. Cooling filling.

4. We form small pies out of the approached dough, let them rise on the baking sheet.

5. Whip the yolk and a spoonful of water with a fork, brush the pasties with a brush and bake.

Recipe 6: Potato and liver patties with yeast

And these potato pies can be both fried and baked. Universal dough, which is prepared on a mixture of water and milk. For the filling, you can use any liver: pork, poultry, beef.


• 250 g of milk;

• 250 g of water;

• 1 tsp. salts;

• 1 kg of flour;

• 1-2 tablespoons of sugar;

• 15 grams of dry yeast;

• 50 grams of oil.

For minced meat:

• 800 g of potatoes;

• 600 g of liver;

• 3 bulbs;

• oil and spices.


1. We make dough from the specified products. Knead in any way, with or without brew. If you plan to fry products in a pan, then it is enough for him to rise once. If the pies are baked in the oven, then you need to knead the dough after the first lift and let it go again.

2. Cut the liver into pieces, boil for 15 minutes, twist through a meat grinder.

3. Prepare pureed mashed potatoes with fried onions from potatoes, combine them with the liver. We fill the filling with spices.

4. We form pies, bake or fry. And you can make half and cook both species. But do not forget to bake the baked pies with an egg so that they turn out to be ruddy and shiny.

Recipe 7: Patties with Potatoes and Sausages on Yeast

Sausages can be cooked not just in the dough, but with the addition of potatoes. Such pies turn out big, nourishing. The dough for modeling fit any yeast, but not sweet. You can buy it in the store or prepare one of our recipes.


• 1 kg of dough;

• 8-10 sausages;

• 5 potatoes;

• 1 onion;

• spices, a little oil.


1. Prepare a mashed potato and onion, do not forget to salt it.

2. Sausages are fried in a pan so that they lightly browned. Some housewives cut the sausages into circles, fry with onions and simply mix with mashed potatoes. You can cook this stuffing.

3. Divide the dough into 8-10 parts, as it will. Round each piece and give rise on the table. 4. Take a rolling pin and roll out the cake, preferably thinner, since there will be a lot of fillings.

5. Put mashed potatoes and fried sausage in a pie, connect the edges.

6. Now you can simply fry the products in oil.

7. Or lay on a baking sheet, grease and bake.

Potato patties with yeast - tips and tricks

• Yeast quality is difficult to verify until you knead the dough. But so as not to be disappointed, prepare it in a spongy way. And if in half an hour she did not rise, then you can begin to worry.

• When making cakes you need to avoid a draft, otherwise a crust will form on the dough, it will stop breathing and will not rise properly.

• The peroxide dough is even worse than the unsweetened one. Products suffer in taste, get unpleasant taste, aroma, and still they do not fry during baking. If the dough is mixed, but there is no time to cook, then immediately remove it in the refrigerator. This will slow down the work of the yeast and the modeling can be transferred for several hours.

• If the pies are not allowed to stand and rise on the baking sheet before baking, then in the oven they will tear along the sides, they will be crooked and not very lush.

• To keep baked goods for a long time, they should be cooled well and placed in a bag.

• Good dough is obtained only from products of the same temperature. Therefore, an hour before the dough, you need to leave all the ingredients on the table so that they warm themselves. Only liquid can be reheated.

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