Cooking process
For lean pies, liquid or jelly yeast dough is often used. It looks like a pancake yeast dough in consistency. It simply mix and it is convenient for them either to fill the filling, laid on the bottom of the mold, or pour one half of the dough into the mold, and the second – from the top to the filling.
Lenten pie with potatoes is one of the satisfying options, which is what, for example, fasting. Options for adding onions can be different: chopped finely raw, chopped large fried, chopped green feather. Vegetable oil in the dough is suitable for almost everyone for your taste, and for frying – preferably refined.
To prepare lean potato pie, prepare the ingredients in the list.
First of all, prepare the yeast dough. While you are engaged in stuffing, it will rise and be ready for use. Look at the way yeast is used, are for dissolving in water, are for stirring with flour.
In my version, dry fast-acting yeast is designed to combine with flour for better manifestation of their properties. Along with the yeast, add sugar.
Pour water at room temperature and vegetable oil, add a pinch of salt.
Stir until smooth, but do not need to knead for a long time.
I repeat that the dough should look like a pancake.
Cover the surface of the bowl with the dough from drying and leave to rise at room temperature.
Take care of the filling. Peel potatoes and finely chop. Once the filling is required, lean, then there is no point in making mashed potatoes, because the most delicious is obtained with milk and butter …
Place the prepared potatoes in boiling water for a couple of minutes, then remove from heat and leave it in this hot water. Before adding to the dough, the potatoes will need to be thrown back to the colander to make a glass of broth.
Chop onion the way you like: thinly, coarse or a dice, and fry in vegetable oil, salt to taste. I like large-sliced, fried and then chipped, but this adds calorie, of course …
After about half an hour, the dough should already be sufficiently raised.
Half of the dough is poured into a greased form (here a foil shape with a bottom size of 18x11cm). I was so afraid that I would pour more and there would not be a test for the top, which little did not add.
Put the prepared potatoes on the dough, cover it with onions.
Pour the dough on top, trying to distribute it evenly.
Place the mold with the cake in a preheated oven and bake at 180-200 degrees until cooked. The exact time is problematic, because the properties of the ovens are different. Focus on 45 minutes.
Ready cooked lean pie with potatoes let cool in a uniform, cover with a towel just in one layer.
Bon Appetit!
Lenten pie with potatoes
The recipe is simple in cooking lean pie from liquid or jellied yeast dough stuffed with potato slices.
Ingredients
Flour – about 2 glasses
Water – 1 glass
Potatoes – 2-3 pcs.
Onion – from 1 head
Vegetable oil – 2 tbsp. in the dough
Vegetable oil – 1-2 tablespoons. for frying
Sugar – 1,5 tsp. (1 tsp with top)
Dry yeast – 1 tsp.
Salt – to taste
1 cup – 200 ml
Cooking process
For lean pies, liquid or jelly yeast dough is often used. It looks like a pancake yeast dough in consistency. It simply mix and it is convenient for them either to fill the filling, laid on the bottom of the mold, or pour one half of the dough into the mold, and the second – from the top to the filling.
Lenten pie with potatoes is one of the satisfying options, which is what, for example, fasting. Options for adding onions can be different: chopped finely raw, chopped large fried, chopped green feather. Vegetable oil in the dough is suitable for almost everyone for your taste, and for frying – preferably refined.
To prepare lean potato pie, prepare the ingredients in the list.
First of all, prepare the yeast dough. While you are engaged in stuffing, it will rise and be ready for use. Look at the way yeast is used, are for dissolving in water, are for stirring with flour.
In my version, dry fast-acting yeast is designed to combine with flour for better manifestation of their properties. Along with the yeast, add sugar.
Pour water at room temperature and vegetable oil, add a pinch of salt.
Stir until smooth, but do not need to knead for a long time.
I repeat that the dough should look like a pancake.
Cover the surface of the bowl with the dough from drying and leave to rise at room temperature.
Take care of the filling. Peel potatoes and finely chop. Once the filling is required, lean, then there is no point in making mashed potatoes, because the most delicious is obtained with milk and butter …
Place the prepared potatoes in boiling water for a couple of minutes, then remove from heat and leave it in this hot water. Before adding to the dough, the potatoes will need to be thrown back to the colander to make a glass of broth.
Chop onion the way you like: thinly, coarse or a dice, and fry in vegetable oil, salt to taste. I like large-sliced, fried and then chipped, but this adds calorie, of course …
After about half an hour, the dough should already be sufficiently raised.
Half of the dough is poured into a greased form (here a foil shape with a bottom size of 18x11cm). I was so afraid that I would pour more and there would not be a test for the top, which little did not add.
Put the prepared potatoes on the dough, cover it with onions.
Pour the dough on top, trying to distribute it evenly.
Place the mold with the cake in a preheated oven and bake at 180-200 degrees until cooked. The exact time is problematic, because the properties of the ovens are different. Focus on 45 minutes.
Ready cooked lean pie with potatoes let cool in a uniform, cover with a towel just in one layer.
Bon Appetit!