Fried pies with potato broth with yeast. Pies with potato broth. Just delicious. Potato pies with cabbage
Pour chicken liver cold water, put on fire, bring to a boil, reduce heat, salt water and cook the liver until tender, about 15-20 minutes. Boiled chicken liver mince. Cut the peeled potatoes into four parts and add water, put on the fire, after boiling the water, reduce the heat and cook until the potatoes are ready (do not salt the water). When the potatoes are boiled, pour 250 ml of the resulting broth (water in which the potatoes were boiled) into the bowl in which we will cook the dough, we do not need the rest of the broth. Mash boiled potatoes with a crush, season with salt and pepper to taste, add twisted chicken liver and mix - the filling for the pies is ready.
Crumble the yeast into a warm potato broth, add sugar and add 100-150 grams of flour, mix and leave the dough for 20 minutes until a fluffy cap appears. Beat the egg with a fork, add salt and vegetable oil, mix everything and add to the finished dough, mix. By adding the sifted flour in parts, knead a soft, elastic dough. Grease a bowl with vegetable oil, put the dough there, cover with a towel and leave for 1 hour. The dough should double in size.
Put the finished dough on a work surface sprinkled with flour, knead and divide into small balls. I got 22 pieces.
Roll each ball into a cake, put 1 tablespoon of the filling on it.
Grind the board with a little flour or grease it with vegetable oil, lay out the pies, while we blind all the pies, the first ones will already come up and they can be fried.
Pour vegetable oil into the pan in a layer of 1-1.5 cm, heat it well and lay out the pies.
Place the patties on a paper towel to remove excess oil. Appetizing, hearty and delicious pies mixed with potato broth are ready.
Serve pies with potato broth is better warm.
Bon Appetit!
Yeast dough with potato broth, ideal so that pies and pastries do not stale for a long time. Sometimes you cook pies for the road, and even on the second or third day they are just as soft and tasty, and if you heat it up, for example, in the microwave, then they seem to have just been baked, hot and cold. I highly recommend to hostesses. Your family wanted it, boil the potatoes, drain the broth with a couple of potatoes and knead the dough for the pies on this broth.
Pies - hot, ruddy, in the heat of the heat - it's always a holiday. You will need for a recipe for making pies:
Ingredients:
0.5 liter potato soup (with 2-3 potatoes)
50 gr. yeast
2 tablespoons of sugar
1 tablespoon of untop salt
3 tablespoons vegetable oil
It is necessary to prepare the dough with potato broth, using all the ingredients specified for kneading the dough. Leave the dough to rise, after the dough has almost doubled, we will make a crunch and put it on the rise. After lifting the dough is ready, you can start making pies. Fry the pies as usual in vegetable oil. The same dough is suitable for meat whites and pies that do not need to be fried, but baked in the oven. The filling can be any: any and fresh, with rice and eggs, with carrots. Cook to your health!
I learned about this dough recipe a very long time ago, in some newspaper, and for several years now I have only been using it.
The dough is very soft and tender. Only this dough has one feature, it is only suitable for fried pies in a pan, I once tried to bake pies in the oven with this dough, they turned out to be hard, what is the secret, I don’t know.
From the specified number of products, a lot of pies are obtained, in addition to the tray in the photo, two more large deep plates with top are obtained. If you don't need that much, reduce the amount of ingredients.
Potato broth dough for pies
Ingredients:
- 1 liter of potato broth
- 4 tablespoons sugar
- 1 teaspoon of salt (do not forget that we use salt when boiling potatoes)
- 1.5 tablespoons dry yeast or 50 grams fresh
- 100 grams of butter
- 4 eggs
- 150 - 200 grams of sour cream
- 11 cups flour
How to cook potato broth dough
Pour sugar into the potato broth and bring to a boil, boil for 3-4 minutes. Then remove the pan from heat and cool to room temperature. Dissolve yeast, add 4 cups flour and knead the dough. Cover the dough with plastic wrap and place in a warm place. The dough stands until it doubles in volume.
After the dough has come up. Melt butter and pour into the dough warm, also add eggs and sour cream, mix very well, add another 7 glasses of flour, knead the dough until it falls behind your hands.
Let the dough rise in a warm place. I immediately make it in a 6.5-7 liter saucepan, it turns out a full pan of dough. After the dough has come up, make pies and fry in a pan.
I usually bake pies with different fillings. This time there were pies with potatoes and beef lung, as well as sweet ones with fresh apples.
Topping for fried pies
Potato with beef lung
- 500 grams of beef lung
- 6-7 large potatoes
- 3 onions
Vegetable oil for frying
Boil the easy one and chop finely (as an option through a meat grinder), peel the onion and fry the lung along with the onion in vegetable oil. Peel the potatoes, boil and puree. Then combine the potatoes and the lung. I immediately salted both the potatoes and the lung, so I did not add salt to the filling.
Sweet apple filling
- 3 medium apples
- Sugar
Peel and chop the apples. I already put sugar in a pie, about 0.5 tsp for one pie, and maybe even less.
A question for readers, maybe someone knows why such a dough does not work well in the oven?
As promised, we start the February marathon with baking, namely with a recipe yeast dough! It is universal - on yeast potato dough you can bake not only fragrant and fluffy homemade bread, but also delicious pies, tender buns and just downy pies. The composition of this yeast dough is quite simple, as is the cooking technology, and baking based on it is beyond praise.
It is due to the addition of potato broth and boiled potatoes yeast dough it will be not only fragrant (you will not feel the characteristic smell and taste of potatoes), but also very soft. To do this, cook about three medium peeled potatoes in water until fully cooked, after which we measure out the required amount of broth and boiled root vegetables.
From the specified amount of ingredients, enough dough is obtained (just over 1 kilogram) to make an impressive loaf. homemade bread, one large pie with any filling, as well as at least 10-12 rolls or pies. Ready-made baked goods made from yeast potato dough stays fresh for a long time, does not stale and does not grow moldy for 5 days.
Ingredients:
(550 grams) (200 milliliters) (180 grams) (1 piece ) (2 tablespoons ) (1 tablespoon ) (1.5 teaspoon) (1.5 teaspoon)
Cooking a dish step by step with a photo:
To make homemade yeast dough on potato broth, we need the following ingredients: wheat flour (I have the highest grade, but the first is also suitable), potato broth and potatoes boiled in it, raw egg, refined vegetable (I use sunflower) oil, salt, granulated sugar and fast-acting yeast. By the way, if you want to make this recipe for baking bread in a lean version, just replace the chicken egg with about 45-50 milliliters of water or potato broth. It is not necessary to take fast-acting yeast - just dry (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.
Sift into a bowl (better twice) wheat flour... Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
Add a lukewarm potato broth and 1 tablespoon of refined vegetable oil there. All this must be combined into a single homogeneous mixture, for which it is most convenient to use a submersible blender. You can also do this with a whisk or even a fork.
Pour wheat flour pre-sifted and mixed with yeast, sugar and salt to it. You can not all at once, but in parts, if you do not know how the flour will behave - it can be wet or, on the contrary, dry.
First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster.
You need to knead the dough for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, while a little sticky. We round the dough into a ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 40 minutes. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
After 1 hour 40 minutes (time is a relative concept, it may take more or less) the yeast potato dough will rise very well, increase in volume three times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.