Thin pies with potatoes Peasant
Composition / ingredients
15
servings:
Cooking method
Boil potatoes in salted water until tender. Drain the broth (leave 1 cup for the dough) and mash with a pusher.
Dissolve yeast, sugar, salt in the broth. Pour 2 cups of flour and knead a soft sticky dough. Put in the heat for 1 hour. Then pour in the remaining flour and knead again,
Divide the dough into 3 parts, roll each into a sausage. Cut into pieces. Roll out each piece into a circle. Put a tablespoon with a slide of filling in the middle of the mug, lift the edges and pinch. Turn the pie seam down and roll out to a thickness of 5 mm.
We spread the pies seam down in a large amount of hot oil. Fry in a frying pan on both sides.
Eat!
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
- Dill greens - 38 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
- Chicken egg - 80 kcal/100g
- Decoction - 18 kcal/100g
- Dry yeast - 410 kcal/100g
