How to bake potato pies in the oven? Every housewife needs a step-by-step cooking method. What's so good about this type of baking? Let's start with the fact that it is tasty and familiar to everyone. There is no disappointment: pies with potatoes in the oven, the step-by-step recipes of which are varied and also simple, will appeal to all eaters, almost without exception. In addition, today’s selection will shed light not only on the preparation of the pies themselves, but also on the proper preparation of the products used for the filling.
Dough is one of the important components of a delicious pie.
We will also learn or remember what kind of dough can be used to make this simple and quick-to-eat pastry. The fact is that there is more than one option for preparing pies with potatoes in the oven. The step-by-step dough recipe also plays an important role: a lot depends on the filling, but, fortunately, not everything. The shell of homemade pies can consist of various types. Let's try to cover them all. Let's do this so that homemade baked goods will be enjoyed by all household members. They will have a choice of what kind of pies they want - puff pies, yeast pies, kefir pies, or prefer other variations. Well, let's get started.
Pies with saffron milk caps and eggs
Pies with saffron milk caps are offered with vegetable soup or mushroom broth.
- Yeast dough – 500-700 g;
- Saffron milk caps – 500 g;
- Onion – 4 heads;
- Vegetable oil;
- Eggs – 2 pcs.;
- Salt and ground black pepper.
Use the recipe with photos of making saffron milk pies. Step-by-step instructions will help you complete all processes without a flaw.
Boil the mushrooms for 20 minutes, place in a colander and leave to drain.
Cut, fry until golden brown, let cool.
Chop the onion and fry separately until golden brown.
Select with a slotted spoon and add to the mushrooms, add salt, add pepper and stir.
Boil the eggs, let cool, peel and chop.
Add to the mushrooms, mix and the filling is ready.
Roll out the dough thinly, cut into squares, put the filling in the middle and connect the two corners, pressing and molding all the edges.
Grease the sheet with oil, place the pies and leave to stand for 10-15 minutes.
Place in a preheated oven, bake for 30-40 minutes. at a temperature of 180°.
Classic potato pies
Let's start our step-by-step recipe for potato pies in the oven with the preparation of classic pastries. Milk, butter and other products make our dough incredibly rich. Here is a list of components required for it:
- Milk - 1 glass. It is better to take a product with high fat content. For a real step-by-step recipe for pies with potatoes in the oven, you need high-calorie foods, so a fat content of 1.5% is not our case at all.
- Butter - 50 grams.
- A tablespoon of vegetable oil.
- A pack of dry yeast - 7-10 grams.
- A whole chicken egg and one yolk.
- Sugar - 1 tablespoon.
- Salt - 1 teaspoon.
- 1 egg for greasing the workpieces.
- Flour - 2.5-3 cups. The exact quantity will depend on the quality of the ingredient.
Pie with potatoes and minced meat on sour cream dough cooked in the oven
Ingredients for mince pie:
For the test:
- 240 gr. flour;
- 70 gr. butter;
- 130 gr. sour cream 20% fat;
- 1 tsp. baking powder for dough;
- salt to taste.
For filling:
- 300 gr. minced meat (to your taste);
- 3 medium potatoes;
- 1 medium onion;
- a little butter;
- ground pepper to taste;
- salt to taste;
- vegetable oil for frying minced meat;
- sesame seeds for sprinkling the pie;
- egg yolk for brushing.
Putting the dough
Mix melted butter with warmed milk. Do this in the container where you plan to place the dough. Pour sugar and yeast into this bowl. Stir and let the yeast disperse. This will take 7-15 minutes. When the mixture begins to barely audibly sizzle, continue making the dough. Pour in a spoonful of vegetable oil that has no aroma. Now add the egg and yolk. We complete the procedure by adding flour in portions and mixing with other ingredients. Yeast dough is ready. We will bake potato pies in the oven after the dough has risen twice, having doubled in volume.
Puff pastries stuffed with mushrooms, potatoes and cheese
To prepare the snack, you will need the following ingredients:
- 2 potatoes;
- 200 g dough;
- 100 g champignons;
- 0.1 kg cheese;
- bulb;
- egg;
- seasoning with Provençal herbs.
Potatoes need to be boiled in their skins. Once ready, cool and peel. Cut into medium cubes. The cheese should be grated on a coarse grater.
The champignons should be boiled first. Then finely chop them and fry them along with the onion. After all components are ready, season the dressing with spices and mix well.
Roll out the prepared puff pastry envelopes, lay out the minced meat, and form into a ball. Place on a baking sheet and brush with egg on top. Bake for 15 minutes at 200 degrees.
Puff envelopes with mushrooms, potatoes and cheese are ready to eat.
Preparing the filling
In the meantime, while the dough has not risen, let’s start preparing the potato filling without delay. To do this, boil the peeled potatoes in salted water until fully cooked. You can even slightly overcook the tubers - the puree will be more tender. And for a faster process, cut the tubers into two to four parts. Before preparing mashed potatoes with milk, drain the water from the finished potatoes.
We crush the hot tubers with any crusher you have on hand. Place the butter here, pour in your favorite seasonings and, pour in warmed milk, continue pureeing the filling. Smooth mashed potatoes are an indication that everything turned out correctly. All that remains is to cool the delicate potato filling and begin the most interesting and artistic process - modeling the dough pieces for baking.
How to prepare “Potato Puffs” step by step with photos at home
Ingredients: yeast-free puff pastry, potatoes, dill, butter, salt, egg for greasing before baking and a little flour for rolling out the dough.
First, prepare mashed potatoes as usual with the addition of butter, salt and dill. This will be the potato filling.
Thaw the finished puff pastry at room temperature, roll out the dough on a floured work surface in one direction. Cut into rectangles of equal size, place a little cooled (!) potato filling on one side of the rectangle, cover the filling with the other, free part, pinch the edges well, you can also run a fork over them.
Place on a baking sheet and brush with lightly beaten egg.
Forming the pies
During the creation of the filling, the yeast dough has matured. Before you bake the pies, you need to stick them beautifully.
Knead the dough on the table, adding flour so that it does not stick too much to your fingers. You shouldn’t overuse flour if you don’t want to spoil the airiness of your homemade baked goods. Let's cut the dough into several parts. Three or four segments will be enough. Roll these parts into thick ropes. We divide each tourniquet into several pieces. The size and quantity depend on the expected size of the finished products. Remember that yeast dough doubles in volume during baking.
Using a rolling pin, we turn the pieces of dough into flatbreads and place a heaping teaspoon of mashed potatoes in the middle of each piece. Carefully pinch the edges.
How to bake pies
After greasing a baking sheet with vegetable oil, place future pies on it. We do this with the seam down. Whisk the egg in a separate cup. Dip a pastry brush and coat the pieces on all sides. The more carefully this is done, the more beautiful the baked goods will turn out. Now give it 15-25 minutes to proof. After the pieces have risen, put them in a hot oven (180-200 degrees) for 12-15 minutes. The exact time depends on the capabilities of your oven. But the pleasant golden color of the products will be a guide. Take out the rosy pies and serve with tea or milk.
Option 3. Puff pastries with potatoes and mushrooms
Puff pastry pies always turn out tender, crumbly and very tasty. Both adults and children love this pastry. The filling of potatoes and mushrooms is perfect for these pies.
Ingredients
- 500 g package of puff pastry;
- egg;
- 400 g champignons;
- dill and parsley;
- three boiled potatoes;
- freshly ground pepper;
- onion head;
- kitchen salt;
- 60 g hard cheese;
- 20 ml vegetable oil.
How to cook
Wash the mushrooms and dry them. We trim the stems and remove the thin skin from the caps. Chop the champignons into small pieces. Peel the onion, wash it and finely chop it. Place it in a frying pan with heated vegetable oil. Sauté the onion, stirring, until soft. Now add the mushrooms and continue to sauté, stirring until the moisture has evaporated. Salt and pepper to taste.
Grind the boiled potatoes using a grater with large holes. Transfer the vegetable to the frying pan. Add chopped herbs here. Stir and remove from the stove.
Place the defrosted dough on a floured table and roll it out into a layer no more than five mm thick. Cut into equal squares. Grind the cheese into small chips.
Place a spoonful of chilled filling on each square. Add a small pinch of grated cheese. Seal the edges of the puff pastry. Line a baking tray with baking paper. Place the pies on it. Brush the pies with beaten egg. Place in an oven preheated to 200 C. Bake for a quarter of an hour until golden brown.
On yeast-free dough (yogurt)
Kefir pies with potatoes in the oven turn out great. This option is for those who, for some reason, prefer not to eat yeast-based baked goods. In addition, kefir dough is faster and easier to prepare. The recipe is a lifesaver if you are not entirely comfortable with yeast. What you need for kefir dough:
Pour kefir into a bowl. Add soda to it. The fermented milk product extinguishes the soda and bubbling will be visible. Now add the egg, salt and sugar. Mix everything thoroughly. Add flour in portions. The dough will be elastic, but not sticky to your fingers. The dough is ready. Cover the bowl with a clean towel and let rest for at least 20 minutes.
We will form the products as described above in the article. Let's take the filling as described above. Brush the pieces with beaten egg and after 10 minutes put them in the oven. Delicious potato pies are ready when they turn golden brown.
Cooking method
Dissolve the yeast in slightly warmed water. Pour sugar into them and, after stirring, leave for 10-20 minutes. The yeast will wake up and rise into foam. Now you can continue preparing the dough for lean potato pies in the oven. Add salt and vegetable oil. In several additions add flour, previously sifted through a fine sieve.
The dough turns out smooth and homogeneous. Let's leave it for half an hour so that it rises.
Preparing the filling
Wash the potatoes thoroughly and peel off their skins. Rinse the peeled root vegetables again. To speed up the process, cut the tubers into large pieces. Pour boiling water over them so that it covers the root vegetables by 2-5 millimeters. Add salt and place on the stove until it boils. After the potatoes have boiled, reduce the temperature. Cook until done.
While the root vegetables are cooking, let's take care of the onions. We clean it of everything inedible and also rinse it in cool water. We cut it finely. Heat vegetable oil in a frying pan and fry the vegetable until golden brown, stirring occasionally. Some people like it a little golden brown, while others prefer it a bit more toasty - choose your favorite. Leave the finished onion to cool.
The potatoes are cooked. Drain the broth from it into a separate bowl. Mash the root vegetables into a puree. Gradually pour out the broth and add the fried onions. Now we optionally add herbs or other aromatic seasonings that we prefer to the filling. Mix the resulting mashed potatoes again. Let it cool and start making pies.
Bake the finished products in a hot oven for 10-13 minutes at a temperature of 190 degrees.
Preparation
- Start cooking with potatoes. It is cleaned and cooked until tender. Remove the puff pastry from the freezer in advance so it can be rolled out.
- Mushrooms and onions are washed, peeled, finely chopped and fried in a frying pan until golden brown. Mushrooms are salted and peppered at the end of frying.
- Drain the water from the potatoes, boiled until tender. Pound until smooth. Add chopped herbs and fried mushrooms and onions to the resulting puree.
- Hard cheese is grated and mixed with potato and mushroom filling. Taste the filling for salt and add a little if necessary. The puff pastry is lightly rolled out. Cut even circles out of it using a small saucer. Place the filling in the middle of the prepared cakes and pinch the edges.
- Roll out the finished pies with a rolling pin until they become thin. Place on a baking sheet lined with oiled baking paper. Cuts are made on the surface of the pies with a knife. Before putting the pies in the oven, brush them with beaten egg.
- Bake at 200 degrees for about 20 minutes. Serve with first courses or instead of bread, after cooling slightly.
Puff pastries made with potatoes and mushrooms are a kind of pies, only made from puff pastry with an open filling. They are good both hot and cold, serving as a snack or a meal on their own. Puff pastries are prepared with various fillings at the request of the cook.
The following products are required for the dish:
- 0.5 kg yeast puff pastry;
- 400 g;
- egg;
- 3 potatoes;
- refined oil.
First, defrost the dough at room temperature. At this time, prepare the minced meat.
Finely chop the onion and champignons. Fry in oil. Pecheritsa can be taken either fresh or pickled. Boil the potatoes and mash them. Then combine all the ingredients together and mix well.
Now the puff pastry needs to be cut into equal parts, sprinkled with a little flour, and rolled out. Place the prepared filling in the center. Pinch the edges of the dough diagonally so that they do not come apart during baking.
Preheat the oven to 180 degrees. Cover a baking sheet with parchment and lay out the finished envelopes. Brush them with egg on top and bake for half an hour.
Once ready, allow the dish to cool slightly before serving.
Puff pastry pies
It is better to purchase the dough for them in the store. This significantly reduces labor costs and saves nerves. But if you know how to cook yeast-free puff pastry, then prepare it. Before you try the recipe for puff pastries with potatoes in the oven, you need to create the filling. So, the components are designed for 1 package of finished dough:
Mix the puree and herbs and cool completely. Thaw the dough package. Unroll it on the surface where the pies will be formed.
The dough needs to be rolled out slightly. Cut it into equal squares. Now place a small amount of prepared filling on each square. Fold the square with the filling to form a triangle. In fact, if you get a different appearance for the pies, it will not affect their taste.
Beat two chicken eggs until smooth. Place the preparations on a baking sheet. You can cover it with baking paper, but you can lightly grease the bottom of the sheet with vegetable oil and lay out future pies. Don’t forget that you need to leave 2-3 centimeters between the pieces. Puff pastry expands significantly during baking and the pies may stick together. After the pieces have been laid out, they need to be coated with beaten egg mixture.
Preheat the oven to 180 degrees. We place future pies inside. As soon as the products are browned, take them out and very carefully remove them from the surface of the baking sheet.
Ingredients
Puff pastry pie with potatoes is an excellent option for preparing an express dinner or serving a treat on a holiday table. Don't forget that you can supplement the potato filling with some other ingredients or change the base of the pie. It all depends on your wishes and culinary imagination. However, always remember that the main ingredient of any dish is love! It is this that makes food tasty, satisfying and original.
To prepare the potato tart we will need to take:
- one package of puff pastry weighing 500 grams (the type of dough does not matter);
- five medium potatoes;
- 200 grams of sausage of any kind, you can even use sausages;
- two onions;
- 50 grams of butter;
- 80 grams of hard cheese of any kind;
- black pepper and regular salt to taste;
- one egg for golden brown top.
As a rule, potato pies made from puff pastry are baked in the oven, however, modern technology allows this to be done in a slow cooker. To prepare the tart, use a regular baking sheet, which is covered with special cooking parchment, or a Teflon mold. Today we will prepare potato pie in a more traditional way using a baking sheet and oven.
Options for additives to potato filling and nuances regarding its preparation
If desired, any of the recipes can be adjusted to your own taste preferences. Potato pies turn out to be very tasty if you add a little ready-made liver or just liver filling to them. Potato pies with mushrooms are also popular. This option is good for Lent. Pies filled with mashed potatoes and pieces of boiled chicken will also be delicious. By the way, it is best to use non-new potatoes for the filling. It will be better if the tubers have been left for at least a couple of weeks. Fresh young potatoes can have a herbaceous taste, which not every cook or eater likes.
You can quickly make pies from yesterday’s mashed potatoes (their leftovers). We make the dough and use puree as a filling. As a result, we feed our household deliciously and save food.
Other recommendations
If you are planning to bake Lenten pies and you don’t really like the fact that they don’t turn out so rosy, you can correct the situation. Before sending the finished pies for proofing, their surface can be greased with very strong tea leaves.
The water dough can be prepared with eggs. Then it will not be a lean option, but the pies will be even tastier and more rosy. It is also quite acceptable to prepare the dough with warm potato broth. They can easily replace milk or water in any recipe. However, it is worth remembering that the decoction already contains salt. Therefore, exclude its additional introduction in the recipe.
