What can you cook with potato broth? Pies with potato broth

Potato dough, as you might guess, is great for savory baking. Thanks to the unusual cooking technology, the dough is very airy, tasty and melts in your mouth. In addition, yesterday’s uneaten side dish in the form of mashed potatoes. Meat, cabbage and mushrooms are suitable fillings. But you can also show your imagination by choosing the most suitable option for yourself.

Potato dough pies cooked in a frying pan are very soft and flavorful. During the frying process, a ruddy golden surface is formed, which, despite appearance, very soft.

In order to prepare this dough, you will need:

4 or 5 medium-sized potatoes;
2 eggs (chicken);
wheat flour - 2 cups;
spices, as well as table salt - add based on your own preferences.

Cooking time: 40 minutes.

Calorie content - 137 kcal.

Direct dough preparation process:

The potatoes must be washed thoroughly without removing the skin. Place in a pan of suitable size and add water so that it completely covers the prepared vegetables. Add a little table salt and cook in water brought to boiling temperature for 20 minutes;
Once the potatoes are fully cooked, remove them from the water and leave them to cool for a few minutes;
Then peel the vegetable from the soft skin and grate it with a large grater;
Place the chopped potatoes in a deep container and beat in the prepared chicken eggs. Immediately sprinkle the mixture table salt and allspice ground pepper;
Mix thoroughly and immediately you can gradually add flour, while constantly stirring the composition;
Stop adding flour the moment the dough stops sticking to your hands. Knead it thoroughly, set it aside and start preparing the filling.

Yeast dough with potato broth

Yeast dough prepared using potato broth turns out airy and tender. A wide variety of fillings can be used for such a base. You must first prepare the following list of components:

800 g wheat flour;
½ l potato broth;
1 tbsp. l. Sahara;
60 g margarine;
2 tbsp. l. sunflower oil;
1 tsp. yeast, dry;
½ tbsp. l. salt.

Cooking time: 80 minutes.

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Calorie content - 250 kcal.

How to prepare the dough:

When boiling potatoes for various needs, it is necessary to drain the broth and leave for a while to cool;
At the moment when the liquid becomes warm, you can add margarine to it, previously divided into smaller pieces;
Mix thoroughly to dissolve the margarine and immediately add the prepared sunflower oil;
Add salt, sugar and the required amount of dry yeast to the mixture. Using a whisk, whisk the mixture a little to dissolve all the added ingredients;
Sift the flour and add to the prepared potato broth mixture in small parts. After each added part, you need to mix the mixture very thoroughly;
Ultimately, the resulting dough has a liquid consistency. It must be covered with a clean kitchen towel and set aside in a warm place;
After an hour, you can start forming the pies, after moistening your hands with sunflower oil.

Pies from mashed potatoes with meat

To prepare these delicious and very aromatic pies you will need:

2000 g potato tubers;
2 eggs (chicken);
100 g wheat flour;
60 g corn flour;
3 tbsp. l. sunflower oil;
½ kg of any minced meat;
1 onion;
3 tbsp. l. vegetable broth (can be replaced with boiled water);
2 tbsp. l. olive oil;
6 black peppercorns;
4 cardamom grains;
1 tsp. coriander;
½ tsp. caraway;
1 dried cloves;
1 pinch of sea salt.

Cooking time: 110 minutes.

Calorie content - 156 kcal.

Step-by-step process for preparing flavored pies:

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Turn on the oven immediately and heat it to a temperature of 200˚C;
Wash the potato tubers very thoroughly, dry them and place them on a baking sheet. Place it in the oven and bake the potatoes there for 40 minutes;
Remove the potatoes, cool, peel them and break them into smaller pieces with your hands;
Add chicken eggs to the chopped potatoes, wheat flour(70 g) and stir until a homogeneous mixture is formed. For convenience, you can use a food processor with a special dough attachment;
Peel the onion and chop very finely;
Heat a frying pan on the stove and grease it olive oil, put the onion there and fry until tender;
Pre-crush the prepared seasonings (cumin, cloves, black pepper, coriander, cardamom) in a mortar and add to the frying pan with the onions;
Place the prepared minced meat there, add vegetable broth and simmer for 10 minutes. Before finishing stewing, sprinkle the mixture with sea salt;
Sprinkle the table with the remaining wheat flour and form small pancakes from the potato dough, rolling them in flour;
Place 1 tsp in the middle of each pancake. prepared filling and form small cakes;
Treat the frying pan with sunflower oil, heat it on the stove and place the formed flat cakes there, previously rolled in corn flour;
Fry until golden brown on each side.

Potato pies with cabbage

Preparing such pies takes a small amount of time and requires little effort, but, nevertheless, it is a very tasty and interesting dish.

To make the pies you will need:

1000 g potatoes;
2 eggs (chicken);
3 tbsp. l. wheat flour;
spices - at personal discretion;
cabbage (fresh or pickled) - 500 g.

Cooking time - 1 hour.

Calorie content - 125.8 kcal.

Preparation:

Recipe for potato dough pies with mushrooms

To make this recipe a reality, you will need to first prepare the following list of ingredients:

800 g potatoes;
1+1 egg (chicken);
table salt - the amount depends on personal preference;
ground black pepper - quantity at personal discretion;
300 g fresh mushrooms;
2 onions;
15 g fresh green onions;
2 tbsp. l.+100 ml sunflower oil;
50 ml purified water;
8 tbsp. l. breadcrumbs;
several branches of fresh parsley.

Cooking time: 60 minutes.

Calorie content - 150 kcal.

Detailed description of making pies:

Peel the prepared potatoes, wash them, cut them into pieces, add water and cook in water on the stove until fully cooked;
Peel the onion and cut into small cubes;
Wash, peel and, if necessary, cut the mushrooms into smaller pieces;
Heat a frying pan on the stove, add vegetable oil, add chopped onion and fry until half cooked. Next add the mushrooms and fry until fully cooked along with the onions;
Sprinkle with a little salt and pepper and stir;
Place the fried mushrooms in a blender and chop a little. Slice green onions, add to the mushroom filling and stir the mixture;
Drain the water from the finished potatoes and mash them until you obtain a homogeneous puree;
Add to puree 1 egg and sprinkle with salt. Stir and leave to cool;
During this time, you need to prepare the mixture for breading;
Place breadcrumbs on a plate;
In another container, beat 1 chicken egg along with purified water;
Before you start forming the pies, you need to wet your hands a little in water;
From small quantity form a ball of mashed potatoes, which must be immediately flattened and add a tablespoon to the center of the mixture mushroom filling. Connect the edges and form the resulting cake into a pie;
Dip the resulting pie into the egg and water mixture and immediately roll it in breadcrumbs;
Heat a frying pan, add sunflower oil and place the formed pies there, which need to be fried on both sides until a characteristic golden color is formed;
Place on a paper towel to remove excess fat and serve, after garnishing with sprigs of fresh parsley.

Pie dough using mashed potatoes allows you to get tender, airy and tasty dish, which will also delight you with its extraordinary potato aroma. Preparing these pies is very simple and does not require any special culinary skills.

As promised, we are starting the February marathon with baking, namely with a recipe yeast dough! It is universal - with yeast potato dough you can bake not only aromatic and fluffy homemade bread, but also delicious pies, tender buns and simply fluffy pies. The composition of this yeast dough is quite simple, as is the preparation technology, and baking based on it is beyond praise.

It is due to the addition of potato broth and boiled potatoes yeast dough It will not only be aromatic (you won’t feel the characteristic smell and taste of potatoes), but also very soft. To do this, boil about three medium-sized potatoes, peeled, in water until fully cooked, after which we measure out the required amount of broth and boiled root vegetables.

From the specified amount of ingredients, enough dough is obtained (just over 1 kilogram) to prepare an impressive-sized loaf homemade bread, one large pie with any filling, as well as at least 10-12 buns or pies. Ready-made baked goods made from yeast potato dough remain fresh for a long time, do not become stale or moldy for 5 days.

Ingredients:

(550 grams) (200 milliliters) (180 grams) (1 piece ) (2 tablespoons ) (1 tablespoon ) (1.5 teaspoon) (1.5 teaspoon)

Cooking the dish step by step with photos:

To prepare homemade yeast dough with potato broth, we will need the following ingredients: wheat flour (I have the highest grade, but first grade will do), potato broth and potatoes boiled in it, raw chicken egg, refined vegetable (I use sunflower) oil, salt , granulated sugar and instant yeast. By the way, if you want to make this bread baking recipe in Lenten version, simply replace the chicken egg with about 45-50 milliliters of water or potato broth. You don’t have to use fast-acting yeast - just dry yeast (also 5 grams is a heaped teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) is perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.

Sift the wheat flour into a bowl (preferably twice). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. Add instant yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.

Add lukewarm potato broth and 1 tablespoon of refined vegetable oil there. This all needs to be combined into a single homogeneous mixture, for which it is most convenient to use an immersion blender. You can also do this with a whisk or even a fork.

Pour in wheat flour that has been previously sifted and mixed with yeast, sugar and salt. You can do it not all at once, but in parts, if you don’t know how the flour will behave - it can be wet or, on the contrary, dry.

First, you can stir the ingredients with a spoon or fork to moisten the flour by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a dough mixer or bread machine, be sure to use their help - it’s easier and faster.

You need to knead the dough for quite a long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, but a little sticky. Round the dough into a ball and place it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during the fermentation process. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 40 minutes. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour 40 minutes (time is a relative concept, you may need more or less) yeast potato dough It will rise very well, increasing in volume three times for sure. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.

Pour chicken liver cold water, put on fire, bring to a boil, reduce heat, add salt to the water and cook the liver until tender, about 15-20 minutes. Boiled chicken liver pass through a meat grinder. Cut the peeled potatoes into four parts and add water, put on the fire, after the water boils, reduce the heat and cook until the potatoes are ready (do not add salt to the water). When the potatoes are cooked, pour 250 ml of the resulting broth (the water in which the potatoes were boiled) into the bowl in which we will prepare the dough; we will not need the rest of the broth. Boiled potatoes mash with a masher, add salt and pepper to taste, add twisted chicken liver and mix - the filling for the pies is ready.

Crumble the yeast into the warm potato broth, add sugar and add 100-150 grams of flour, mix and leave the dough for 20 minutes until a fluffy cap appears. Beat the egg with a fork, add salt and vegetable oil, mix everything and add to the finished dough, mix. Adding sifted flour in parts, knead soft, elastic dough. Grease a bowl with vegetable oil, place the dough there, cover with a towel and leave for 1 hour. The dough should double in size.

Place the finished dough on a floured work surface, knead and divide into small balls. I got 22 pieces.

Roll each ball into a flat cake and place 1 tablespoon of filling on it.

Dust the board with a little flour or grease it with vegetable oil, lay out the pies, while we make all the pies, the first ones will already fit and can be fried.

Pour a 1-1.5 cm layer of vegetable oil into the frying pan, heat it well and place the pies.

Place the pies on a paper towel to remove excess oil. Appetizing, filling and very delicious pies, mixed with potato broth, are ready.

It is better to serve potato broth pies warm.

Bon appetit!

I learned about this dough recipe a long time ago, in some newspaper, and for several years now I have only been using it.

The dough turns out very soft and tender. Only this dough has one feature, it is only suitable for fried pies in a frying pan, I once tried to bake pies in the oven with this dough, they turned out hard, I don’t know what the secret is.

From the specified amount of products you get quite a lot of pies, in addition to the tray in the photo, you got two more large deep plates with a top. If you don't need as much, reduce the amount of ingredients.

Potato broth dough for pies

Ingredients:

1 liter of potato broth
4 tablespoons sugar
1 teaspoon salt (don’t forget that we use salt when boiling potatoes)
1.5 tablespoons of dry yeast or 50 grams of fresh
100 grams of butter
4 eggs
150 – 200 grams of sour cream
11 cups flour

How to make dough using potato broth

Pour sugar into the potato broth and bring to a boil, boil for 3-4 minutes. Then remove the pan from the heat and cool until room temperature. Dissolve the yeast, add 4 cups of flour and knead the dough. Cover the dough with film and place in a warm place. The dough stands until it doubles in volume.

After the dough has risen. Melt butter and pour warm into the dough, also add eggs and sour cream, mix very well, add another 7 cups of flour, knead the dough until it comes off your hands.

Let the dough rise in a warm place. I immediately make it in a 6.5-7 liter pan, it turns out to be a full pan of dough. After the dough has risen, we make pies and fry them in a frying pan.

I usually bake pies with with different fillings. This time there were pies with potatoes and beef lung, and also sweet, with fresh apples.

Filling for fried pies

Potatoes with beef lung

500 grams of beef lung
6-7 large potatoes
3 onions

Vegetable oil for frying

Boil the lung and chop finely (optionally through a meat grinder), peel the onion, cut it and fry the lung together with the onion for vegetable oil. Peel the potatoes, boil and mash. Then combine the potatoes and the lung. I immediately salted both the potatoes and the lungs, so I didn’t add salt to the filling.

Sweet apple filling

3 medium sized apples
Sugar

Peel and chop the apples finely. I already put sugar in the pie, about 0.5 tsp per pie, or maybe even less.

Question for readers, maybe someone knows why this dough doesn’t turn out well in the oven?

If you cook peeled potatoes for any dishes, do not pour out the potato broth (the water in which the potatoes are boiled).

You can use it to make amazing dough for pies.

Ingredients:

Dough:

- 250 ml potato broth (can be stored in the refrigerator for no more than 2 days);

- 1 p. dry yeast (7 g) or 20 g. fresh;

- 1 tbsp. Sahara;

- 1 tbsp. mayonnaise;

- salt is not needed, salty broth;

- 400-450 g flour;

- 3 tbsp. sunflower oil;

Filling

- any: potatoes with mushrooms, stewed cabbage, etc.

How to make pies with potato broth:

In 100 ml. Dissolve the yeast in warm potato broth, add sugar, mix well and leave aside for 15 minutes until bubbles appear.

Afterwards, add the remaining warm broth, mayonnaise, add half the flour and mix.

Then pour in 2 tbsp. spoons of oil and mix again.

Knead the dough well. The dough is pleasant to the touch and does not stick to the table (mine was a little sticky, so I didn’t dare add more flour). Cover the bowl with the dough and leave for 1 hour.

Then they grew so well during the proofing. And fry in well-heated oil over medium heat.

Oh, I'll tell you, delicious dough happened! The cooled pies remained just as soft and tasty.