For cooking you need:
Potatoes 1.5 kg- Egg 1 pc.
- Dill 50 g (1/2 bunch)
- Wheat flour, premium grade 600 g (4 incomplete cups)
- Dry yeast 5 g (1 teaspoon)
- Salt 17 g (2 and 2/3 teaspoons)
- Ground black pepper 2 g (1/2 teaspoon)
These delicious fried pies are mouthwatering, tender inside, and crispy on the outside – simply delicious! A very good recipe, and the main ingredients are potatoes with potatoes, not a recipe, but a real dream!
So, the potatoes for this dish need to be peeled, then poured with cold water just above the level of the potatoes - one finger above is enough. Boil until fully cooked, but do not drain the water. Transfer 2-3 potatoes to another dish, add 200 ml of the resulting potato broth, grind it with a blender to a very thin puree. You should get about 0.5 l of puree - this will be the basis for our potato dough.
Leave this puree to cool slightly, but not completely – you want the puree to be pleasantly warm. To speed up this process, you can immerse the container with the puree in cold water.
While our puree is standing separately and cooling, you need to drain almost all the water from the remaining potatoes, leaving only 100 ml. Mash the potatoes without water well with a pestle, salt (take 2 teaspoons of salt), pepper (about ? teaspoon of pepper), add chopped dill, mix everything well. This is how we made the filling for the potato pancakes. If you add other spices, it will be even better, the taste will become brighter.
Add yeast to the barely warm puree, mix well, leave for 5 minutes - the yeast will work and the mass will begin to slowly rise, releasing tiny bubbles on the surface. Mix in the egg, add 100 ml of oil, 500 g of flour, add 2/3 teaspoon of salt. Knead a tight dough.
Sprinkle the remaining flour (100 g) onto the surface where we are working - a table or board, and place the potato dough on top. Roll out the dough into a log about 0.5 cm thick, constantly adding flour to prevent the dough from sticking to the surface and rolling pin. Take a glass and use it to cut out circles from the dough layer. Collect the scraps, roll out again and make circles again.
Place about 1 tablespoon of filling on each of the resulting circles, seal the edges like dumplings or pies. From time to time, “dip” your fingers in flour so that the dough does not stick to them. Place the pies made in this way on a floured surface, with the sealed seam facing down.
It is good to heat the oil in a deep frying pan (you can also do this in a small saucepan). To check whether the fat is hot enough, you need to throw a bread crumb into the dish - if it sizzles, then the temperature is sufficient for baking. But this method, although simple and convenient, is less effective than the more modern one - using a special kitchen thermometer with a needle, made just for checking the temperature of products during cooking. The optimal temperature for frying potato pancakes is 120 degrees.
So, in small portions, lower the formed potato cakes into the hot oil and fry over moderate heat until golden brown, first on one side, then on the other. Place the finished patties on a paper towel to remove excess oil from the potato cakes.
These wonderful potato pies, made from potato dough, taste great in any form - you can eat them hot or cold, they are always delicious. You can make miseria with them - a wonderful light salad of cheese and early vegetables. Various sauces also taste good with potato pies, for example, homemade mayonnaise, ketchup, lean mushroom gravy or machanka sauce.
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