Yeast Potato Pies (Oven-Baked)
Пирожки из мягкого, пышного дрожжевого теста с начинкой из картофельного пюре, обжаренного лука и свежего укропа. Эти пирожки, приготовленные в духовке, получаются легкими, ароматными и невероятно вкусными.
Equipment
Ingredients
Ingredients
Вода
270 ml
sunflower oil
50 g
all-purpose flour (sifted)
430 g
active dry yeast
8 g
granulated sugar
25 g
salt (not full)
1 tsp
potato (peeled, cut into large pieces)
500 g
onion (peeled, finely chopped)
100 g
butter
30 g
sunflower oil
20 ml
fresh dill (chopped)
15 g
ground coriander
1 pinch
salt (not full)
1 pinch
black pepper (ground)
1 pinch
egg yolk
2 pcs
sunflower oil
2 tbsp
Instructions
Prepare water
Heat water to approximately 35°C.
Activate yeast
Add dry yeast to the warm water and stir with a whisk. Let rest for 2-3 minutes.
Add salt and sugar
Add salt and granulated sugar to the yeast mixture.
Add oil
Pour in the sunflower oil and mix everything together.
Transfer to large bowl
Pour the mixture into a large mixing bowl.
Knead dough
Gradually add sifted flour (430 g = 2.5 cups of 250 ml capacity). Knead the dough until soft and elastic.
First rise
Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour.
Prepare potatoes
Peel, wash, and cut potatoes into large chunks. Place in a pot, cover with water, bring to a boil, and salt. Boil for 20-25 minutes until fully cooked.
Prepare onion
Peel and finely chop the onion while the potatoes are boiling.
Fry onion
Heat sunflower oil in a skillet and fry the onion for 7-10 minutes until golden.
Mash potatoes
Drain the cooked potatoes and mash them into a puree.
Season filling
Add butter, fried onion, black pepper, and ground coriander to the hot mashed potatoes. Add salt to taste if needed.
Add dill
Chop fresh dill and add it to the potato filling.
Cool filling
Mix everything thoroughly. The filling is ready. Let it cool completely.
Check dough
After 1 hour the dough should have risen.
Divide dough
Lightly punch down the dough. Tear off pieces weighing approximately 37 g each.
Form balls
Shape each piece into a ball by pulling the edges toward the center.
Roll out and fill
Place each ball seam-side down on the board and roll into a 0.5 cm thick circle. Place about 1 tablespoon of filling in the center. The filling must be cooled.
Seal pies
Pinch the edges of each pie together.
Shape pies
Fold the corners toward the center to create a neat shape.
Second rise
Line a baking sheet with parchment paper and brush with sunflower oil. Arrange pies seam-side down with space between them. Cover with a towel or plastic wrap and let rise for about 20 minutes. Preheat oven to 180°C.
Brush with yolk
Brush each pie with beaten egg yolk.
Bake pies
Bake the pies in a preheated 180°C oven for 20-25 minutes until golden brown.
Serve
The yeast potato pies are ready. Enjoy your meal!
Storage
Store in an airtight container. Reheat to restore softness. Can be frozen after baking and cooled completely.
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