Hand pies made with potato cooking water

The dough is easy to make, and the pies come out soft. These hand pies made with potato cooking water are simple to put together. The boiled potatoes go into the filling and the cooking water into the dough — very handy, since you don't have to heat the liquid separately. The pies are pan-fried in vegetable oil. These potato-filled pies are nice served with compote or tea.

Ninel

Recipe author

Composition / ingredients

Servings:

Potatoes

Water

500

Onion

Vegetable oil

Chicken eggs

Butter

Flour

300

Dry yeast

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 20 % 6 g

Carbohydrates 67 % 20 g

145 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

Gather all the ingredients.
Step 2:

Cut the potatoes into rough pieces and boil them in salted water.
Step 3:

Drain off the cooking water — you'll need 100 ml of it for the dough. Mash the hot potatoes into a purée.
Step 4:

Finely chop the onion.
Step 5:

Fry the onion in oil until golden.
Step 6:

Add the onion to the potatoes and stir.
Step 7:

Mix the egg with the softened butter and add salt.
Step 8:

Pour in the warm cooking water, add the dry yeast, and stir.
Step 9:

Add the flour and knead a thick dough. Leave it in a warm place for 1 hour.
Step 10:

Punch the dough down, roll it into a log, and cut it into 8 pieces.
Step 11:

Roll out each piece of dough. Add the filling and pinch the edges sealed.
Step 12:

Put the pies seam-side down in the hot oil.
Step 13:

Fry the pies on both sides until golden. Serve them warm. Enjoy!