Ural shangi with potatoes. Shanezhki with shangi potatoes in the oven

Shanezhki with potatoes

If you want to make savory pies from yeast dough, then take a closer look at the recipe for shanezki with potatoes, which have a unique taste. They are delicious and sure to please everyone.

Ingredients:

Flour - 700 g
Sugar - 2 tsp.
Dry yeast - 25 g
Oil - 1 tbsp. spoon
Milk - 130 ml (for minced meat - 100 ml, for dough - 30 ml)
Salt - 2 tsp.
Potatoes - 600 g
Chicken egg - 2 pcs.
Sour cream - 0.5 cups
Butter - 1.5 tbsp.

How to cook:

1. Dissolve yeast, sugar and salt in warm water. Sift the wheat flour, pour in the yeast mixture. Knead the dough. 2. Take a small saucepan and melt a piece of butter in it (you can use margarine). 3. Lubricate your palms with melted butter, carefully rub it into the dough so that this butter (margarine) is completely “interfered” with it. Knead for 3-4 minutes. 4. Lubricate your palms with melted butter and thoroughly rub it into the dough so that the butter (margarine) is completely “interfered” with it. Knead for 3-4 minutes. 5. Cover the bowl with the dough with a towel and place in a warm place for 4 hours. During this time, knead the dough every hour. 6. During this time, prepare the filling. To do this, peel the potatoes. Cut it into pieces, add salt and boil until tender. Then drain the water. Add milk and mash the potatoes thoroughly. 7. Divide the risen dough into balls. Roll them out into flat cakes. Make a small well in the center of each tortilla and fill it with mashed potatoes. 8. Mix the egg with sour cream. Beat lightly. Lubricate the top of each bun with the resulting mixture. Place in an oven preheated to 220 degrees for 15 minutes. Melt some butter. Grease the pancakes after removing them from the oven. Bon appetit!

From unleavened dough

Potato shangi can be made from unleavened dough. As a result, the calorie content of semi-finished products will reach approximately 500 kcal per 100 g serving.

The preparations turn out very appetizing, tender and soft.

What ingredients will you need?

The products required to create shangi based on unleavened dough are described in the following paragraphs:

water – 250 ml;
potatoes – 1.5 kg;
chicken egg – 55 g;
sunflower oil – 100 ml;
butter – 70 g;
milk – 150 ml;
flour – 630 g;
table salt - to your taste.

To season mashed potatoes, you need to use milk with a fat content of at least 2.5%.

The above components are enough to make 10 servings.

Step-by-step cooking process

Making shanga with potato filling from unleavened dough is possible by following these steps:

Sift the flour into a large bowl, making a well in the center.
You will need to dissolve the salt in a glass of water and pour it into the flour, adding vegetable oil and kneading the dough. Afterwards, the flour mixture should be placed in a bag and placed in the refrigerator compartment for approximately 30 minutes.
Potatoes should be boiled, mashed and mixed with salt, butter, milk and egg.
Next, you will need to roll out a small piece of dough into a circle shape and place the potato filling in the center.
Then you need to pinch the dough along the edges and place the workpiece on a baking sheet coated with vegetable oil.

The treat should be baked at 180°C for 20 minutes.

Serving rules, decoration

Cooled preparations are best consumed with cold milk. If you don’t like the taste of a dairy product, you can eat shangi with sour cream.

Shangi with potatoes

Shangi, shanezhki – these are the affectionate home names for round open pies with a variety of fillings. Today we offer a recipe - shanezhki with potatoes on yeast dough. Be sure to prepare and you will definitely love this delicious pastry - soft butter dough with a delicate potato filling under a golden crust of mayonnaise or sour cream. In addition, the recipe is easy to prepare, so even a novice housewife can easily cope with it.

ARTICLES ON THE TOPIC:
Meat and potato pies recipes with photos
Chocolate buns - step-by-step recipes
Shortbread pie with cranberries - step-by-step recipes with photos

Ingredients

For the test:
Wheat flour – 390-400 g + flour for sprinkling
Milk – 250 ml
Egg – 1 yolk
Vegetable oil – 40 g
Pressed baker's yeast “Lux Extra” – 20 g
or Dry baker's yeast – 7 g
Sugar – 1 teaspoon
Salt – 1/3 teaspoon
For the potato filling:
Potatoes – 700 g
Egg – 1 pc. + 1 protein
Butter – 2 tbsp. spoons
Milk - as needed
Salt - to taste
To lubricate products:
Mayonnaise
To grease the pan:
Vegetable oil – 2 tbsp. spoons

How to cook

Step 1

Dissolve yeast in warm milk.

Step 2

Add half the amount of flour, sifted through a sieve, stir well.

Step 3

Cover the bowl with a lid or towel and let the dough rise in a warm place until the volume doubles.

Step 4

During this time, wash the potatoes, peel them, place them in boiling salted water and leave to cook until tender.

Step 5

Add salt, egg yolk, mashed with sugar, to the dough, mix.

Step 6

Add the remaining flour little by little and knead the dough.

Step 7

Transfer the dough to the board, continuing to knead with your hands. At the end, add vegetable oil, continuing to knead. The kneaded dough should not stick to your hands or the walls of the dish.

Step 8

Place the dough in a bowl, cover the bowl with a lid or towel and place in a warm place to proof for about an hour.

Step 9

The dough should increase in volume by 2.5-3 times.

Step 10

Drain the water from the potatoes and mash them into a puree. Add butter, egg and white beaten with salt. Mash the puree so that there are no lumps, then dilute with hot milk. The filling should not be too thick or too thin.

Step 11

Place the finished dough on a floured board.

Step 12

Cutting small pieces from the dough, roll them into balls, then roll the balls into round cakes 0.5 cm thick.

Step 13

Place the tortillas on a greased baking sheet at a distance of 3 cm from each other. Place the potato filling on the flatbread and smooth it out.

Step 14

Grease the entire surface of the products with a thin layer of mayonnaise. Let the dough rise for 20 minutes.

Step 15

Preheat the oven to 190 degrees. Bake for 15-20 minutes until lightly browned.

Interesting facts about the dish

Shangi, or as they are also called shanezhki, belong to Russian national cuisine. They have been prepared since ancient times. They are shaped like buns. Previously, they were baked in an oven on wood. Nowadays, this method of cooking, especially in cities, has become unavailable, but in the oven, shanezhkas also turn out tasty, fluffy and soft in texture.

We suggest you familiarize yourself with the difference between a duck and a goose

Shanezhki spread throughout the country from the Northern regions. This dish was typical for the Murmansk, Ural, Arkhangelsk, Vologda regions, and Karelia. These baked goods presumably got their name from the word “sanga,” which translated from the Komi language meant “round pie made from rye flour.”

Shangi were baked from unleavened and yeast dough. The flour used for the dough was different - wheat, rye, a mixture of several types. They could also be made from potatoes. Fat of animal origin (beef or lamb) was necessarily added to the dough. Shanga differs from cheesecake in that there is no indentation made for the filling.

The filling used was pea, barley, wheat porridge, cottage cheese, potatoes, berries (sweet version). A little later, the spread began to be made from a more diverse range of products. After finishing baking, the surface of the products was greased with lamb fat. Shangi was eaten with cabbage soup, milk, beer, and tea.

Shangi with kefir dough

Tender and soft shanezhki can be made without yeast, because kefir dough is in no way inferior to yeast dough. Sour cream and egg make the filling more homogeneous and satisfying.

Ingredients:

400 ml. kefir;
500 gr. flour;
1 tsp salt;
1 tsp baking powder;
30 gr. butter;
5 potatoes;
1 egg;
50 gr. sour cream.

Preparation:

Boil the potatoes and mash them into a puree. When it has cooled, add the raw egg and sour cream.
Heat kefir to room temperature. Add softened butter. Add some salt. Stir.
Mix the sifted flour with baking powder. Add to kefir.
Knead the dough. Let him rest for half an hour.
Roll out into a layer, cut out flat cakes with a glass. Place the filling on each one.
Bake for 40 minutes at 180°C.

Potato pancakes are very easy to prepare. You can make this pastry from the simplest dough. You will love this delicious dish that requires minimal effort and investment.

How to cook pies of the Russian North - shangi

I remember running through the fields, swimming in the river, returning to the hut, and grandma shangi . The smell is cozy and nourishing throughout the whole house! The tea from the samovar is scorching, the tea from the cups is hot to drink, so everyone “furrs” from large saucers with orange flowers (when you suck tea from a saucer with air, so as not to get burned, you get the sound “furr”, hence the word). The shanezhki on the platter are golden and their oiled sides shine. And, it seems, there was a whole mountain, and five minutes later there was an empty plate: it was so delicious that it was impossible to stop. Each housewife has her own recipe for making shanezheki. But there are also general rules. Traditional northern shangi consist of pine, dezhn and watering. Pine is a crust made from rye or wheat flour on which the filling is laid out. To make the base crumbly, the dough is kneaded with sour cream. Sometimes yogurt is used instead of sour cream, but in this case you won’t get a crispy crust. Money is the filling. Traditionally prepared from barley, soaked in curdled milk and flavored with butter. Potato filling is also popular. But in reality, housewives experiment with flavors, so now you can find shangi with cottage cheese, lingonberries, rice, and in the mushroom season - with mushrooms. Watering is what they lubricate the shangi with or “flavor it,” as they say in the village. This is sour cream and melted butter. I will share our family recipe. My great-grandmother from the village of Yedoma, Arkhangelsk region, used it to prepare shangi My grandmother learned the secret of cooking from her, followed by my mother and me. By the way, for their love of shangs, the residents of Arkhangelsk even received the comic nickname shangozhniki.

First, prepare the filling and topping. Cereal filling: mix 0.5 liters of yogurt and 8 tbsp. l. finely ground barley. Leave it overnight. In the morning, add 1 teaspoon of salt and 100 g of butter, mix well. Potato filling: boil 6 medium potatoes and mash them into a puree, adding half a glass of hot milk and a little butter. The consistency of the puree should not be as thick as for eating, since some of the liquid will evaporate during baking. Sour cream topping: mix 200 g sour cream and 1 egg. Butter basting: Render out the impurities from the butter in advance. This is very important to do, as unmelted butter may taste bitter. To do this, place 100 g of butter in a saucepan over low heat and leave until a thin, brittle crust forms on the surface and sediment on the bottom. Remove the crust, and pour the clear oil without sediment into a separate bowl. This is what we will use to lubricate the shanegs.

Now let's make the dough

1. Remove 200 g of butter from the refrigerator in advance and soften at room temperature. Mix with 200 g sour cream.

2. Mix 1 cup of wheat and 1.5 cups of rye flour, a third of a teaspoon of salt, a third of a teaspoon of baking powder. Add to sour cream and butter. Knead the dough and let it rest for 30 minutes in a cool place.

3. Divide the dough into small balls (15 pieces) and roll into thin circles. Place 2-3 tablespoons of filling on each. Pinch the edges of the pies so that the filling does not leak out. Lubricate with topping: sour cream plus egg.

4. Cover a baking sheet with baking paper and lay out the shangi . Bake in the oven at 180 C for about 10 minutes (until the shanezki are browned). 5. Grease hot shangi generously with melted butter.

Shangi, as a treat for tea, is especially tasty hot. Serve them straight from the oven with black tea or cranberry jelly. Cooled shangi will be a good addition to first courses instead of bread. And on a holiday, you can surprise your guests by serving shangi as a side dish to hot meat, poultry or fish. And in the village there was a special way to store shangi . Previously, they baked a lot at once, so as not to melt the oven again, and they did it that way. The finished shangi were taken out into the cold. The butter froze, and a very tasty top layer was obtained. Such shangi remained fresh for a long time, they were even sent to relatives in parcels as a special gift from the North.

Rye shangi with potatoes in the oven

Try a healthier version of Ural pastries - rye flatbreads. The dough turns out rich and dense. And in combination with tender potatoes you will get very tasty baked goods.

Ingredients:

300 gr. potatoes;
200 gr. wheat flour;
200 gr. rye flour;
100 gr. sour cream;
250 ml. milk;
1 onion.

Preparation:

Sift the flour. Add sour cream, add a little salt. Pour in warm milk. Knead the dough with your hands.
Cut the onion into cubes and fry.
Boil the potatoes and mash them into a puree. Combine with onion.
Roll out to finger thickness. Using a glass or mold, cut out the flatbreads. Place potato filling on top of each.
Bake in the oven for 30 minutes at 190°C.

Puff pastry recipe

Shangi made from puff pastry are delicious. The easiest way to buy the dough is ready-made, and you can take both yeast and yeast-free versions. In the first case, the baked goods will turn out soft, in the second - crumbly and crispy. We will prepare the filling with the addition of mushrooms; we will use fresh champignons. But you can also take other mushrooms, including canned ones.

500 gr. puff pastry;
300 gr. potatoes;
100 gr. mushrooms;
1 onion;
100 gr. butter (70 grams for puree and 30 grams for filling);
100 gr. fatty, non-acidic sour cream or cream;
1 egg;
salt to taste.

Defrost the puff pastry, cut it into pieces and roll it into flat cakes 0.5-0.7 cm thick. We form sides on the flat cakes and place them on a baking sheet covered with parchment.

To prepare the filling, boil and mash the potatoes. Fry finely chopped onion in butter. As soon as it becomes translucent, add the champignons cut into small slices. Cook over medium heat until all the juice has evaporated and the mushrooms begin to brown. Add sour cream to the mushrooms, add salt and let simmer for a couple of minutes. Then transfer the prepared mushroom mass into the crushed potatoes and mix.

Place the cooled filling on top of the prepared puff pastry cakes. Prepare the filling by mixing softened butter with an egg. Lubricate the shanezhki with the prepared filling. Bake until done for 20-25 minutes at 200 degrees.

Recipes

Shangi with potatoes

Delicious shangi with potatoes just like grandma’s! They are also called “traditional”, “classic” and “real”. In general, if you have never cooked shanezhki before, I advise you to pay attention to this recipe.

The potato filling is not simple; we will also supplement it with pieces of fried mushrooms. This is not necessary, but it will be much tastier with mushrooms.

The basis of these shanezheki is yeast dough. With dry or live yeast - at your discretion.

Milk – 1 glass;
Sugar – 2 teaspoons;
Salt – 1 teaspoon;
Pressed yeast – 20 g.
Wheat flour – 3.5 cups (maybe a little more);
Sour cream – 2 tbsp. spoons;
Lamb fat (if not, then butter) - 1 tbsp. spoon;

Potatoes – 7 pcs.

We start by kneading the dough. Pour a glass of warm milk into a deep bowl.

Add salt, sugar to the milk, crumble the yeast. Mix well and leave for 15 minutes.

After 15-20 minutes, this foamy mass should appear. The yeast has “woke up”, we can continue.

Add a couple of spoons of sour cream and a spoon of melted fat. If there is no animal fat, you can use butter. Well, or, as a last resort, margarine. Add and mix everything thoroughly again with a whisk or fork.

Gradually add flour and knead into a homogeneous dough. When the mass has completely thickened, start kneading with your hands.

Knead the dough for about 10 minutes, it should be soft, elastic and not sticky.

Cover the dough with a towel or film and place in a warm place until it rises. Usually 30 minutes is enough.

The dough has grown, knead it with your hands and leave it warm again for 30-40 minutes. Knead again, everything can be cut into pieces.

While the dough is lying, you need to set the potatoes to boil in advance. Clean it, cut it in half, fill it with water and cook until done.

Drain the water and sprinkle the potatoes with salt. Add a piece of butter, pour in milk. Using a masher, we turn the potatoes into a soft puree.

Beat in 1 chicken egg and beat thoroughly until the mashed potatoes become lighter in color. This is approximately the mass you should get.

Wash the mushrooms, chop and fry in vegetable oil until cooked. Then pour the contents of the frying pan into the potatoes and stir well again so that the mushrooms are evenly distributed throughout. The filling is ready!

We take out the dough and place it on a floured table. First, knead well, then roll into a large sausage.

Cut the dough into equal pieces approximately 2-3 centimeters thick.

From these pieces of dough we form thick cakes of this size. Then we lightly roll out these cakes into thinner and wider ones. As mentioned above, there is no need to make any indentations for the filling; the cakes should be flat.