It isn't known why, but potato pies turn out most tasty if to cook them from yeast dough and to fry in a frying pan. If you can't or you don't want to eat fried, then this dish it is possible to bake in an oven, but then they will be on taste others. Potatoes stuffing will turn out gentle, tasty and fragrant. Such food is remarkably combined with rassolniks, soups, etc.
It is required to you
- For yeast dough:
- wheat flour;
- salt – 1 tsp;
- sugar – 1 tsp;
- refinement oil – 3 tablespoons;
- fresh yeast – 50 g;
- water – 500 ml.
- For a stuffing:
- fennel greens – 1 bunch;
- salt;
- olive oil – 4 tablespoons;
- potatoes – 1 kg.
Instruction
1. Peel potatoes, wash it and you cook in a pan until ready, having added slightly salt. Further mash it a masher or crush by means of the blender.
2. Add small cut fennel and oil, carefully mix everything. on pieswith potatoLeave a ready stuffing of for some time for cooling.
3. Warm up water to a warm state and dissolve in it yeast, sugar, salt and add oils. Add to the formed mix parts flour. Knead an elastic, soft dough. Take so much flour that dough didn't stick to hands.
4. It is time to stick together potato pies. For this purpose pinch off a small part from the test, roll it in layer and cut out from it circles a glass. Lay out on core of each circle on a stuffing tablespoon.
5. Zashchipnite of edge at preparations also lay potato pies on the oiled cutting board a seam down. Create other products, all components won't come to an end yet.
6. Pour in an oil frying pan, about 2-3 centimeters, warm and place in it pies. Fry them from each party to a ruddy crust, without covering. It is necessary to serve this dish hot, together with compote, kissel, coffee or tea.