Stuffing for potato patties

Stuffing for potato patties

Patties are one of the most popular types of baking in our country. Their taste depends on both the dough and the filling. There are many options for it, it can be sweet and savory, vegetable or meat. Many of our compatriots prefer products with potato filling. Stuffing for patties with potatoes is prepared quite easily, the products with it are relatively inexpensive, and they are tasty and satisfying. There are several recipes for potato filling for patties, and each variant has its admirers.

Cooking Features

Even an inexperienced cook will be able to make a filling for potato patties. To get the best result, he will need to know a few things.

  • It is known that potatoes of different varieties have different tastes. Choosing it for cooking pie filling, will have to focus on their gastronomic preferences. The selection may be limited by the assortment of the store. It is important that the potatoes are not frostbitten, otherwise it will get a sweetish taste that will spoil the taste of the finished dish.
  • For cooking toppings for pies, use boiled potatoes, most often mashed potatoes are made from it. If it is filled with a mixer before filling the patties, the products will be more tender. When preparing mashed potatoes, you need to ensure that it has a smooth texture, without pieces of potatoes.
  • The most delicious mashed potatoes are made with milk and butter, but the lean filler options for potato pies are also tasty.
  • Onions or mushrooms are added to the potato filling for juiciness. Appetizing look gives it fresh greens. The most filling potato filling is obtained if it consists of meat ingredients. Meat and by-products are heat-treated and ground before being added to potato fillers for patties. Usually they are simply boiled and passed through a meat grinder, although other methods of their preparation are possible.
  • Before putting on the dough, the filling must be cooled, otherwise the cakes will get unpleasant to the taste.

Potato filling is suitable for making pies in the oven and in a pan.

A classic recipe for potato and onion filling

Composition:

  • potatoes - 0.5 kg;
  • onions - 0, 2 kg;
  • butter - 50 g;
  • milk - 100 ml;
  • salt - to taste.

Method of preparation:

  • Wash, peel potatoes. Cut into chunks of medium arbitrary shape. Put in a pan, cover with water.
  • Put the pan with the potatoes on medium heat, bring the water to a boil. Reduce the intensity of the flame. Salt a little.
  • Boil it with the lid on the saucepan until the potatoes are completely soft.
  • Drain the liquid from the pan.
  • Heat the milk without boiling it.
  • Mash potatoes with a tolkushka or a special masher. If your mixer has a suitable nozzle, you can resort to using this device.
  • Pour hot milk over the potatoes, mash it again.
  • Cut a piece of butter weighing 20-25 g, add it to the mashed potatoes, mix well. The oil will quickly melt upon contact with hot potatoes, so it is not necessary to melt it before.
  • Peel the onions and chop finely.
  • Melt the remaining butter in the pan. Put the onion in it, fry until soft and a light golden hue.
  • Put the fried onions in a bowl of mashed potatoes. Stir the filling, aging to distribute the onion evenly.

It remains to wait until the filling has cooled, and then it will be possible to proceed to the formation of the pies.

Lenten filling for patties with potatoes and onions

Composition:

  • potatoes - 0, 4 kg;
  • onions - 0, 2 kg;
  • fresh greens - 50 g;
  • refined vegetable oil - 50 ml;
  • salt, seasonings - to taste.

Method of preparation:

  • Wash and peel the potatoes. Boil it in salted water until soft.
  • Drain the potato broth into a separate cup.
  • Mash potatoes, gradually pouring potato broth to it.
  • Free the onions from the husk, finely chop, fry until golden brown in vegetable oil, put to the mashed potatoes, mix.
  • Wash, dry and finely chop the greens with a knife.
  • Add greens to mashed potatoes with the seasoning, stir it.

After cooling, the filling can be used as intended. The recipe will appeal to vegetarians and fasting Christians.

Stuffing for patties with potatoes and mushrooms

Composition:

  • potatoes - 1 kg;
  • fresh champignons - 0, 5 kg;
  • onions - 150 g;
  • garlic - 2 cloves;
  • refined vegetable or butter - as required;
  • milk or potato broth - 150 ml;
  • salt, spices, fresh herbs - to taste.

Method of preparation:

  • Cut the washed and peeled potatoes into large cubes, cover with water and boil until soft. Shortly before the readiness salted.
  • Drain the decoction. If you make mashed potatoes with milk, heat it up to about 50-60 degrees.
  • Mash potatoes, gradually adding milk or potato broth to them.
  • Pass garlic through a press, add to mashed potatoes, mix.
  • Onion, freeing from the husk, cut into small cubes.
  • Wash, blot dry mushrooms. Cut them into cubes measuring about half a centimeter.
  • Heat the butter in a pan, put the onions and mushrooms in it. Cook them until the liquid released from the mushrooms evaporates completely from the pan.
  • Transfer the mushrooms to the mashed potatoes, mix the products well.
  • Season the stuffing, add chopped greens to it, stir again.

Filling of potatoes and mushrooms can be made lean if you do not use milk and butter. You can replace the champignons with any other mushrooms, the preference is better to give to those that do not require complicated preliminary preparation (boletus mushrooms, chanterelles, oyster mushrooms). Instead of fresh, you can use salted mushrooms, but in this case it is important not to over-salt the stuffing.

Stuffing for patties with potatoes and minced

Composition:

  • potatoes - 0.5 kg;
  • ground beef - 0, 5 kg;
  • garlic - 50 g;
  • onions - 150 g;
  • water (for stewing meat) - 0, 25 l;
  • vegetable oil - 40 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Boil the potatoes until soft. Add to it a little potato broth, turn it into a puree.
  • Cut the onion into small pieces. Finely chop the garlic.
  • Heat the oil in a deep frying pan, put onion and garlic in it, lightly fry.
  • When a characteristic garlic flavor appears, put the minced meat in a frying pan, salt it and pepper, fry until it is gray.
  • Add water, simmer for 10-15 minutes, drain the remaining liquid.
  • Mix the minced meat with mashed potatoes. Stir.

This version of potato filling for pies will appeal to those who love meat snacks. Especially like this baking representatives of a strong half of humanity. Minced meat in the recipe can be replaced with chicken. From homemade stuffing, the filling is more delicious, but it is not forbidden to use the product purchased in the store.

Mashed potatoes often serve as the basis for a tasty and nourishing filling for pies. With it you can cook lean and skoromnuyu pastries. Potatoes are often supplemented with onions, mushrooms, meat or meat by-products, greens. Each version of potato filler has its own advantages. The choice of recipe depends on the culinary preferences of the culinary specialist and those whom he is going to treat with popular pastries.

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