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Thin pies with potatoes in a frying pan

Thin Skillet Potato Pies with Cottage Cheese

Soft dough, an unexpected filling, and a whole new flavor! I make these thin potato pies to serve alongside soups instead of bread. The filling has an interesting twist — potatoes blended with cottage cheese — and the tender kefir dough gives them a juicier bite than your usual potato pies.

Julia M.

Recipe author

Composition / ingredients

Servings:

Flour

700

Kefir

500

Eggs

Sugar

Salt

Vegetable oil

Baking soda

Potatoes

500

Cottage cheese

400

Butter

Fresh herbs

Salt

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 23 % 10 g

Carbohydrates 58 % 25 g

216 kcal

GI: 19 / 0 / 81

Cooking method

Step 1:

Gather your ingredients. Peel the potatoes for the filling, rinse them under running water, then cover with water and set them on the stove to boil.
Step 2:

For the dough, stir the baking soda into the kefir and mix well.
Step 3:

Pour the kefir into the bowl you'll mix the dough in. Add the salt and sugar, then the oil and the egg. Stir to combine.
Step 4:

Gradually add the sifted flour, kneading as you go. You may need a bit more flour, so go by the feel of the dough rather than the exact amount.
Step 5:

The dough should come out soft and non-sticky. Rub it lightly with oil, cover with a towel, and let it rest.
Step 6:

By now the potatoes should be cooked through and tender. Drain off the hot water.
Step 7:

Add the butter and mash the potatoes. Stir in the cottage cheese and chopped fresh herbs, season with salt, and mix everything together. Let the filling cool a little.
Step 8:

Divide the rested dough into pieces. Flatten each piece into a round and spoon on some filling.
Step 9:

Seal the dough around the filling to form the pies.
Step 10:

Roll each pie out thin with a rolling pin.
Step 11:

Pour oil into a skillet and heat it until hot. Add the thin pies and fry over low heat, 1–2 minutes per side.
Step 12:

They'll turn golden and beautifully browned.
Step 13:

Transfer the pies to a paper towel to blot off any excess oil. Your delicious potato pies are ready — enjoy!

The right skillet makes a difference — a poorly suited pan can undo even a great recipe. A heavy, well-seasoned or nonstick skillet works best here.
Always wash eggs before using them; even a shell that looks clean can carry bacteria. A little dish soap and a brush do the trick.
To check whether the oil is hot enough, dip in the tip of a wooden spoon. If bubbles gather around it, you're ready to fry.