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Fried pies with potatoes from yeast dough in a frying pan

Fried Potato Hand Pies (Yeast Dough)

Really tasty meatless hand pies made with potato cooking water. Fried pies made with the water from boiling potatoes come out wonderfully tasty and are every bit as good as ones made with milk. Made this way, they're even suitable for fasting days.

Ir_na

Recipe author

Fried pies with potatoes from yeast dough in a frying pan

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Composition / ingredients

Servings:

Water (potato cooking water)

500

Salt

Sugar

Fresh yeast

Flour

800

Potatoes

500

Onion

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 19 % 8 g

Carbohydrates 70 % 30 g

213 kcal

GI: 17 / 0 / 83

Cooking method

Step 1:

First I made the filling. I peeled the potatoes and rinsed them well, then cut them into chunks, put them in a pot, covered them with water, and boiled them in salted water. Next I peeled an onion, chopped it, and fried it in vegetable oil until soft and golden. I drained the cooking water from the potatoes into a separate container — that's what I used for the dough. I mashed the cooked potatoes, stirred in the fried onion, and mixed everything well. The filling is ready.
Step 2:

Then I moved on to the dough. I poured the warm potato water into a deep bowl, added the salt, sugar, fresh yeast, and vegetable oil, and stirred everything together with a spoon. I gradually worked the sifted flour into the liquid, kneading until I had a soft, slightly sticky dough. I gave it a final knead with a little oil on my hands and set it in a warm spot to rise.
Step 3:

Once the dough had doubled in size, I started shaping the pies. I divided the risen dough in half, rolled each half into a rope, cut it into pieces, and rolled each piece into a ball. I flattened the balls into rounds, spooned the mashed-potato filling into the center of each, brought the edges together, and pinched them shut into a boat shape.
Step 4:

I fried the pies in well-heated vegetable oil over medium heat, browning both sides until golden. The oil should come about halfway up the side of each pie. Before frying, I checked that the oil was hot enough by dropping in a small piece of dough — once it browned, it was ready to go.
Step 5:

If you like, you can set the finished pies on a paper towel to blot off excess oil (I didn't), then transfer them to a platter and serve hot. I hope you enjoy them!