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Meat and potato hand pies in the oven

Soft, fluffy, and golden! Simple and very tasty! Anyone familiar with yeast dough can easily make these baked meat and potato hand pies. And beginners won't have any trouble with the recipe either. The dough comes together easily and is great for fluffy pastries with a savory filling. Bake them and give them a try!

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Recipe author
Pies with meat and potatoes in the oven
Pies with meat and potatoes in the oven Pies with meat and potatoes 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 16 % 7 g
Fats 30 % 13 g
Carbohydrates 53 % 23 g
239 kcal
GI: 23 / 0 / 77

Cooking method

  1. Step 1:

    Step 1

    How do you bake meat and potato hand pies? Measure out the ingredients for the dough. Use a neutral, odorless vegetable oil. Warm the milk and water slightly. Don't use cold liquids for yeast dough — it will slow down the rise.

  2. Step 2:

    Step 2

    Sift the flour into a wide, high-sided bowl. It gets aerated, so the dough rises easily, and the pies come out fluffy and airy.

  3. Step 3:

    Step 3

    In a small bowl, dissolve the yeast and 1 tsp of sugar in the warm water. Stir well and leave it for 10–15 minutes to activate the yeast. A foamy "cap" will form on the surface. That means the yeast is active, which is your guarantee of successful baking.

  4. Step 4:

    Step 4

    For the dough, choose a large, roomy bowl so the dough has plenty of space to rise. Whisk the egg with the salt and sugar until smooth.

  5. Step 5:

    Step 5

    Add the activated yeast and stir.

  6. Step 6:

    Step 6

    Pour in the warm milk and stir gently.

  7. Step 7:

    Step 7

    Add the vegetable oil and stir again.

  8. Step 8:

    Step 8

    Add about 3/4 of the sifted flour. Don't add all of it — you may need less than the amount given. It depends on the flour's properties, as well as the egg size and the thickness of the milk.

  9. Step 9:

    Step 9

    First mix everything with a spoon. Add the rest of the flour in small amounts, mixing the dough with your hands as you go.

  10. Step 10:

    Step 10

    The dough comes out soft, pliable, and a little sticky. Don't add too much flour, or the dough will be too stiff — then it'll rise slowly and with difficulty. Cover the bowl with plastic wrap or a towel and leave it in a warm spot to rise.

  11. Step 11:

    Step 11

    Meanwhile, make the filling. You can use any ground meat. Mine is a mix (pork and beef).

  12. Step 12:

    Step 12

    Cut the peeled potatoes into smaller pieces and cover them with water in a pot. Boil the potatoes in salted water until tender.

  13. Step 13:

    Step 13

    Drain the water and mash the potatoes. Let them cool.

  14. Step 14:

    Step 14

    Cut the peeled onion into small cubes.

  15. Step 15:

    Step 15

    In a skillet, sauté the onion in vegetable oil until half done.

  16. Step 16:

    Step 16

    Add the ground meat to the skillet with the onion and stir.

  17. Step 17:

    Step 17

    Fry the meat over medium heat, stirring and breaking up the clumps, and add salt. You can add any spices to taste. Let the cooked meat cool.

  18. Step 18:

    Step 18

    Combine the cooked meat and mashed potatoes and mix well. The filling is ready.

  19. Step 19:

    Step 19

    The dough rose nicely in about 70–80 minutes. Bubbles appearing on the surface of the dough mean it's ready to shape.

  20. Step 20:

    Step 20

    Gently punch the dough down and turn it out onto a floured surface. Divide it into equal pieces and roll each one into a ball. Cover the dough balls with a towel so they don't form a crust while you shape the pies.

  21. Step 21:

    Step 21

    Flatten each piece of dough into a round disk. You can roll it out with a rolling pin.

  22. Step 22:

    Step 22

    Put the filling in the middle of the round.

  23. Step 23:

    Step 23

    Lift the edges of the dough and shape a pie of whatever form you like. Seal the seam well. Shape the rest of the pies the same way.

  24. Step 24:

    Step 24

    To glaze the tops of the pies, mix the egg yolk with the sour cream until smooth.

  25. Step 25:

    Step 25

    Arrange the shaped pies on a parchment-lined baking sheet and let them proof for about 15 minutes. With a pastry brush, brush the tops with the yolk mixture.

  26. Step 26:

    Step 26

    Bake the pies in a preheated 350°F (180°C) oven for 20–25 minutes, until golden. Since ovens vary, the setting and time may differ — go by how your own oven behaves.

  27. Step 27:

    Step 27

    Serve the meat and potato pies warm. Enjoy!

  • Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of helpful information on how ovens behave!
  • So the oven has time to reach the right temperature, turn it on ahead (10–20 minutes before you start).
  • Important! With dry yeast, keep in mind that it comes in two forms: active and instant (read the instructions carefully before use!). Active dry yeast looks like beads or small balls. Before using it, you have to wake it from "sleep mode" by dissolving it in warm sweetened water, milk, or whey. Bubbles, foam, or a "cap" forming means the yeast is ready to use. Active dry yeast must be fully dissolved in the liquid, or the leftover grains can keep the dough from rising and ruin the baking (yeast grains that haven't dissolved and end up in the dough won't break down on their own, so they won't work). Instant dry yeast is easier to use — it doesn't need activating; you simply add it to the dough with the other ingredients, which shortens the prep time. Keep in mind, too, that both types of dry yeast can differ in activity from one brand to another.

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 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 with 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
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Dry yeast - 410  kcal/100g

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