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Baked Potato and Mushroom Hand Pies

Soft, tender, and so good! This is the softest, most tender dough for hand pies I've ever worked with — the best I've tried! It works with any filling, even a sweet one. It comes together easily, and I'm sure it'll turn out great for anyone. :)

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Pies with potatoes and mushrooms in the oven
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Pies with potatoes and mushrooms in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 6 g
Fats 24 % 10 g
Carbohydrates 61 % 25 g
209 kcal
GI: 24 / 0 / 76

Cooking method

  1. Step 1:

    Step 1

    Let's start by making the yeast starter. Stir the yeast and sugar into the warm milk.

  2. Step 2:

    Step 2

    Stir well and let it sit in a warm spot for 10 minutes.

  3. Step 3:

    Step 3

    In a large bowl, combine the sour cream (I used 15% fat) and the warm water. Pour in the vegetable oil and stir.

  4. Step 4:

    Step 4

    Crack in the egg and stir to combine.

  5. Step 5:

    Step 5

    Add the yeast starter and stir it in.

  6. Step 6:

    Step 6

    Sift in half the flour and mix.

  7. Step 7:

    Step 7

    Add the salt and stir lightly once more.

  8. Step 8:

    Step 8

    Sift in the rest of the flour and knead the dough. If it sticks to your hands too much, work in a little more flour — but don't overdo it. The dough should stay slightly sticky, just not overly so.

  9. Step 9:

    Step 9

    Cover the dough with plastic wrap or a kitchen towel and let it rise in a warm spot for 1 hour.

  10. Step 10:

    Step 10

    Meanwhile, make the filling. Cut the potatoes into large chunks, put them in a saucepan, and cover with water. Add 1 teaspoon of salt. Bring to a boil, then cook for 20 minutes.

  11. Step 11:

    Step 11

    Mash the cooked potatoes with a fork. This time I made two fillings — one with mushrooms and one without, just potato and onion — so I divided the potatoes in half.

  12. Step 12:

    Step 12

    Finely chop the onion.

  13. Step 13:

    Step 13

    Cut the mushrooms into small cubes.

  14. Step 14:

    Step 14

    Heat a skillet and add 1 teaspoon of vegetable oil and 5 grams of butter.

  15. Step 15:

    Step 15

    Add the onion.

  16. Step 16:

    Step 16

    Sauté over high heat until golden, about 3 minutes.

  17. Step 17:

    Step 17

    Stir the sautéed onion into the potatoes.

  18. Step 18:

    Step 18

    In the same skillet, sauté the mushrooms with 1 teaspoon of vegetable oil and 5 grams of butter.

  19. Step 19:

    Step 19

    Sauté over high heat for about 4 to 5 minutes.

  20. Step 20:

    Step 20

    Add the mushrooms to the potatoes. Season the filling with salt and pepper to taste and mix.

  21. Step 21:

    Step 21

    Turn the dough out onto a work surface and divide it into 15 equal pieces (mine came out to 15 balls of about 42 grams each).

  22. Step 22:

    Step 22

    Cover the dough balls with plastic wrap so they don't dry out while you shape the pies.

  23. Step 23:

    Step 23

    Take a ball of dough and stretch it with your fingers into a circle or oval.

  24. Step 24:

    Step 24

    Place about 1 teaspoon of filling in the center of the dough.

  25. Step 25:

    Step 25

    Pinch the edges to seal. Repeat with the rest.

  26. Step 26:

    Step 26

    Beat 1 egg.

  27. Step 27:

    Step 27

    Using a pastry brush, brush the tops of the pies with the beaten egg.

  28. Step 28:

    Step 28

    Bake the pies in an oven preheated to 350°F (180°C) for 20 minutes.

  • Be ready for the dough to need a little more or a little less flour than the recipe calls for. Go by the texture you want, not the exact amount of flour. Getting to know your flour and how it behaves helps you avoid mistakes.
  • Keep in mind that every oven is different. Your temperature and baking time may vary from what's listed here. Knowing your own oven's quirks is the key to any baked dish turning out well.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Champignons - 24  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dry yeast - 410  kcal/100g

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