Lenten pies made with broth with yeast without eggs

Name: Lenten pies made with broth with yeast without eggs
Total time: 3 h 30 min
Yield: 12
Ingredients: 500 g Wheat flour; 350 ml Decoction; 1 tablespoon Sugar; 3 tablespoon Sunflower oil; 0.25 teaspoon Salt; 1 teaspoon Dry yeast; 1 kg Potato; 4 Bulb onions; to taste Salt; 200 ml Sunflower oil

We ate these pies at school, at the train station and at the market! Here is the prescription! Many people remember thin, hot, fragrant pies with a delicate potato filling from childhood - when hungry, just running from the street, we grabbed them from a bowl, and our mothers, smiling, sent us to wash our hands and grimy faces... Or a plump, cheerful woman at the station I wrapped our pie (or a couple) in gray wrapping paper. And hot sweet tea was a must. Eh! You need to make these pies at home. Who's with me?!

42

11698

Laila Taylor

Recipe author

Lenten pies made with broth with yeast without eggs

Calories

441kcal

Protein

7g

Fat

22g

Carbs

52g

*Nutrition per serving

Ingredients

Servings: 12

500g

350ml

1tablespoon

3tablespoon

0.25teaspoon

1teaspoon

1kg

4

to taste

200ml

Step-by-step preparation

Cooking time: 3 hr 30 mins

STEP 1
We clean and wash the potatoes.
STEP 2
Cut into halves or quarters.
STEP 3
Fill with water.
STEP 4
Add salt and cook.
STEP 5
The potatoes are ready when a knife slides into them easily.
STEP 6
Drain 350 ml of the dough broth.
STEP 7
Add butter to potatoes and make mashed potatoes.
STEP 8
Peel and cut the onion.
STEP 9
Fry the onion in oil.
STEP 10
Add onions to potatoes.
STEP 11
Mix well and cool the filling. Try the filling, you should like it.
STEP 12
We measure out the ingredients for the dough.
STEP 13
Sift the flour.
STEP 14
Add yeast to it.
STEP 15
Add lukewarm potato broth.
STEP 16
Add oil. Mix the dough well.
STEP 17
Place the dough on a clean table.
STEP 18
Knead the dough well. It's sticky.
STEP 19
Don't worry, this is normal and good.
STEP 20
Watch the video to see how to handle this test. It's interesting and after two or three batches of pies you will like it. This is a very good bread experience.
STEP 21
Place the dough in a greased bowl, round and cover with cling film. Leave to rise in a warm place for 1.5-2 hours or until doubled in volume.
STEP 22
The dough is ready, it is no longer so sticky.
STEP 23
Divide the dough into portions, lightly greasing the table and hands with oil.
STEP 24
Round them off. This process is also well shown in the video.
STEP 25
It is better to make cakes in two stages. Make small ones first.
STEP 26
And then, a little later, stretch it to larger and thinner cakes.
STEP 27
Place the filling. The more it is, the tastier the pie.
STEP 28
Form into pies.
STEP 29
Make them flat and turn them seam side down.
STEP 30
Heat the oil and fry the pies.
STEP 31
When the oil covers the pies less than halfway, it is called frying. When the oil is above the middle or covers the patty, but the patty lies on the bottom, this is spinning, and when the patty floats freely, it is deep frying.
STEP 32
Cook the pies on both sides until golden brown. Then place on a napkin or mesh to remove excess oil.

Comments on the recipe

Ira

04.10.2023

4.5

Foster, great pies! At the station, maybe earlier you could buy and eat something for your benefit, but now it’s most likely for your detriment, so it’s better to cook at home - at the very least, but your own will be safer, especially with such a gorgeous recipe. An interesting version of kneading is the French one, and I also liked the advice about butter and flour and burning. Thank you very much for the recipe and tips!

elena

04.10.2023

4.6

Thanks for the recipe! I've never tried fried pies, I'll have to try this recipe. The most important thing is that the dough turns out well and the pies are not hard and wooden.

Kassandra 52

04.10.2023

4.8

I really like to prepare yeast dough, especially for bread, to feel how it breathes... But for potato broth, this is the first time I’ve seen a recipe. I’ll definitely try it, your pies look so beautiful. I think they taste good too. Thanks for the recipe.