Recipe: Potato pie step by step with pictures | Handy.Recipes

Potato pie

Cooked Potato Cake

Time to cook: 70 minutes

Total Servings: 4

Nutritional Value

This pie is potato from first to last bite! Flavorful, with crispy topping, tender mashed potatoes and sweet onion caramelization... Well, don't pass it by!

Author of the recipe

Ingredients for potato pie:


  • Potatoes (you can have a bit more, if you want more filling, but the dough will only take 1/3 of 800g) - 800 g
  • Onions - 600 g
  • Dill - 1 bunch.
  • vegetable oil (I have olive oil) - 4 tablespoon
  • Yeast (dry yeast. You can take pressed - then you need 30 grams) - 10 g
  • Milk ((3/4 cup)) - 175 g
  • Wheat flour / Flour - 800 g
  • Chicken egg - 6 units
  • Salt (to taste in dough and in filling)

How to cook potato pie step by step with photos


The ingredients in this recipe are for 2 pies! They just go off in a jiffy! I give one pie to my husband, to please his team at work, and the second went with me and my parents on a quiet hunt! So cook two at once! Believe me, there will be hunters! Put the peeled potatoes to boil in salted water. Then heat up the milk in a bowl and dissolve the yeast in it. Set aside the bowl with the yeast. Onions are to be chopped and fried in a pan with oil (I use olive oil, it has a strong flavor, but you can use any other kind). Fry the onions until they are caramelized (you can add 1/2 teaspoon of sugar - the color will be nicer).

While we were chopping onions - the yeast matured - the characteristic foam on the milk will tell us about it.

Now we take 1 cup of flour (150g) and add it to the milk, to make a sourdough. Then cover the stew with the damp cloth and put it in a warm place. (Either in a cupboard or in a slightly warmed and off oven).

While the okra "¶ ¶", The potatoes will boil - a fork should pierce the potato pieces easily. Drain all the liquid and strain the potatoes through a sieve. You can also mince them with a meat grinder or purée them with a blender, but the most reliable option is a sieve! There will be no lumps 100%! Set aside the potatoes to cool slightly. Divide the mashed potatoes into 2/3 and 1/3. Prepare the filling from the larger portion - mix the potatoes with roasted onions and chopped dill - this filling is for 2 pies.

When the pastry has increased in size and becomes this airy and puffy - it's ready!

One at a time we beat 5 eggs into it, stirring each time,

Then 1/3 of the mashed potatoes, and again mix well.

Gradually add the rest of the flour to the dough. You may need a little more or a little less. Don't add it all at once - don't let the dough stick to your hands. Knead the dough well on a table. The malleability of the dough resembles pizza dough. As soon as it stops sticking to your hands, do not add more flour, otherwise the dough will be very stiff!

We divide the dough into 2 portions. That means you have to make one pie from 1 part of the dough.

Take one piece of dough and cut it into 2 halves. Roll out the first half of the pastry sheet to about 4-5 mm thick and put it in a cake tin so that the edges hang down, as seen in the picture.

Spread half of the filling on the pastry, spreading it well over the whole surface, then roll out another piece of pastry (the second half) and cover the top layer of the pie. As you see - the edges protrude slightly - both layers should be pinched with your fingers, and then trim off the excess dough right along the edge of the mold with a rolling pin. You may not use the mold at all - and when you lay out the filling and cover with the second layer of dough - just twist and pinch the edges of the pie.

Now whip up the last 6 eggs and brush the pie with half of it. Let's take it to the oven, which is preheated to 180 degrees.

At me the pie was tanning for 40-45 minutes until crispy crust. Prepare the second pie by the same principle from the second part of the dough and stuffing.

If you want to eat it right out of the oven, be my guest, but any pastry likes to be given a 5-10 minute break from the hot oven. Very tasty with a sweet strong tea!

Slice!

Bon appetit!

Nutritional Value:

Whole Dish:
Calories
4773.1 Calories
Protein
151.1 g
Fat
98.2 g
Carbohydrates
836.4 g
Per Serving:
Calories
1193.3 Calories
Protein
37.8 g
Fat
24.6 g
Carbohydrates
209.1 g
100g:
Calories
169.3 Calories
Protein
5.4 g
Fat
3.5 g
Carbohydrates
29.7 g

Salt, Onion, Vegetable Oil, Flour, Wheat Flour, Onions, Eggs, Dill, Milk, Potato, Yeast, Baking, Cakes, Crispy, Bakery

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