Pasties with potatoes - how to cook them? Recipe: pasties with potatoes Recipe for pasties with potatoes.

Chebureks can be made not only with meat. This is well known to those who do not eat meat at all. The main principle of making chebureks remains the same, except that the filling is already cooked, and when frying, you don’t need to worry about the meat being undercooked. The secret of delicious chebureks is in a simple but thinly rolled dough. In this case, it will definitely turn out crispy. The dough is very similar to dumplings, and its consistency should be the same.

Ingredients

  • Flour - 1 cup.
  • Water - 2 glasses.
  • Egg - 1 pc.
  • Onions - 1 pc.
  • Potatoes - 5 pcs.
  • Salt - to taste
  • Vegetable oil- 50 ml

Information

Second course
Servings - 4
Cooking time - 40 min

Pasties with potatoes: how to cook

To prepare the dough for pasties, mix flour, water and egg. The dough needs to be kneaded well, and in the end it will be tight and not very sticky. Let the dough rest for a while.

Now you can start preparing the filling. The onion must be peeled and washed. The onion is cut into small cubes.

The onion needs to be fried until golden brown. Chefs call this manipulation “glazing.”

The potatoes are boiled until tender. To make it cook faster, after the water boils, drop a little vegetable oil into the pan.

Mash the potatoes and mix with salt and finely chopped dill. There is no need to add oil or water to the puree. It should be as dry as possible.

Divide the dough into four equal parts. You need to roll these parts into balls.

Each ball is rolled out with a rolling pin to the minimum possible thickness. Let it be 3 mm. The leaf shape should be round. The finished filling is laid out on one half.

We connect the cheburek and fasten the halves together, as if it were a dumpling.

Chebureks with potatoes are a delicious pastry consisting of thin crispy dough and delicate filling. Potatoes are a great alternative to meat. The dish is prepared quickly and easily.

Option 1 chebureki with potatoes classic recipe

The classic recipe involves preparing baked goods with potato filling without additional additives. Add 1 spoon of vodka to the dough - the dough becomes tender and tasty.

To prepare pasties with potatoes according to the recipe you will need:

  • 4 stacks flour;
  • 1 kg of potatoes;
  • 1 onion;
  • 1.5 stack. water;
  • 1 tsp Sahara;
  • 1 stack sunflower oil;
  • 1 tbsp. vodka;
  • salt and pepper to taste.

Step-by-step preparation:

  1. In a large container, mix 8 tablespoons of butter with salt and sugar.
  2. Add flour in small portions, stirring the dough with a spoon.
  3. Knead soft dough. Form a lump, place in a bag and put in the refrigerator for half an hour.
  4. Cut the peeled potato tubers into 4-8 pieces and throw into boiling water. After boiling, add salt and cook until tender.
  5. Chop the onion very finely or grate it on a grater with small holes.
  6. When the potatoes are cooked, mash them, mix with onions, add a little pepper.
  7. On a table covered with a light layer of flour, roll out the dough thinly - no more than 4 mm thick.
  8. Using a metal utensil with a diameter of 15-20 cm, cut out several even circles from the dough.
  9. Place 2 tablespoons of filling in the bottom of each circle, then fold the piece in half, covering the filling.
  10. Use your hands to connect the edges of the workpiece, then make notches with a fork - this way the dough will better hold the filling during the frying process.
  11. Place raw pasties in a saucepan with hot oil and bake for 4-6 minutes on each side, turning the heat to medium.
  12. When both sides of the dough are covered with an appetizing golden brown crust, the pasties are considered ready. Place them on a paper towel to remove excess oil.

Option 2 quick recipe for pasties with potatoes

A quick recipe for pasties with potatoes is a simplified classic recipe. Here, the products are baked in the oven, and the cooking time is reduced due to the fact that pre-cooking the potatoes is not required.

Recipe Ingredients:

  • 250 ml water;
  • 400 g flour;
  • 5-6 medium potatoes;
  • 1 p. dill (optional ingredient);
  • 1 egg yolk for greasing the dough;
  • 2 tbsp. sesame seeds for sprinkling (optional ingredient);
  • salt and spices to taste.

Description of the quick cooking method:

  1. Sift flour into a deep bowl, add salt, mix thoroughly. Pour 2-3 tablespoons of flour into a separate container - it will be useful when forming the dough.
  2. Pour water into a small saucepan and boil.
  3. Gradually pour boiling water into the bowl of flour, stirring with a spoon, then beat the resulting mass with a mixer.
  4. Cover the work surface of the table with a small layer of flour, then carefully transfer the dough there.
  5. Knead the soft elastic dough by hand, roll it into a bun, which is placed in a deep bowl. Cover the container with a towel soaked in water and set aside.
  6. Remove the skins from the clean potatoes and grate them on a grater with large holes. Squeeze and drain the juice.
  7. Finely chop pure dill and mix with potato chips, add salt, pepper, and mix.
  8. Place the dough on a table covered with flour, form it into a thick sausage, which is cut into small equal circles.
  9. Roll out each circle thinly and place the filling on one half, covering with the other half.
  10. Use your hands to secure the edges of the future chebureks, then make notches using a fork.
  11. Place the pieces on a baking sheet lined with baking paper, grease with yolk, sprinkle with sesame seeds.
  12. Place the baking sheet in a heated oven and bake for 30 minutes at 180 degrees.

Option 3 chebureki with potatoes and cheese on kefir

Thin and tender cheburek dough made with kefir combined with a delicious filling is a baked product that you will want to repeat many times in a row.

Recipe Ingredients:

  • 400 g flour;
  • 0.5 kg potatoes;
  • 1 egg;
  • 100 g hard cheese;
  • 2 tbsp. with a slide of butter;
  • 150 ml kefir;
  • 2-4 dill branches;
  • ½ cup sunflower oil;
  • salt and spices to taste.

How to cook chebureki with potatoes and cheese:

  1. Melt half of the prepared butter in a water bath and cool at room temperature.
  2. Pour kefir into a deep container, mix with egg and melted butter, add salt and beat with a whisk or fork.
  3. Add flour in small portions, stirring the dough with a spoon. When all the flour is in the bowl, knead the dough by hand and let it sit for 30 minutes.
  4. Cut clean potatoes without peel into pieces, throw into boiling water and cook until tender.
  5. Pour water from the pan into the sink, mash the potatoes, mix with grated cheese.
  6. Finely chop the dill and pour it into the potatoes, add the remaining piece of butter, add salt, pepper, and stir.
  7. Divide the dough into 14-16 equal pieces, each of which roll into a thin circle.
  8. Place the filling on the bottom of the circle, cover with the other half and seal the edges tightly.
  9. Fry the pasties in a frying pan in hot oil until golden brown on both sides. After frying, place on a paper towel to absorb any remaining oil.

Option 4 chebureki with potatoes and mushrooms

Baking according to this recipe turns out nourishing and tasty. An additional ingredient is added to the filling - champignons, which significantly improves the taste and adds a pleasant aroma.

What you will need:

  • ½ cup water;
  • 1 stack mashed potatoes;
  • 1 stack flour;
  • 7-8 medium champignons;
  • 1 onion;
  • ½ cup sunflower oil;
  • salt and pepper to taste.

Cooking process:

  1. Cut clean mushrooms into slices, chop onions.
  2. Sauté the onion in hot oil until soft, add the mushrooms and fry until tender.
  3. Mix mushrooms with mashed potatoes, add salt, pepper, stir.
  4. Pour part of the flour (more than half) into a deep container, add water, salt and 2 tablespoons of sunflower oil. Mix everything thoroughly and add the rest of the flour in small portions.
  5. Knead a soft elastic dough, which is divided into 6 equal parts.
  6. Roll each part into a thin circle, place the filling on one side, cover with the other half, and seal the edges.
  7. Fry the chebureki in hot oil until golden brown on both sides, after cooking, place on a paper towel.

Option 5: simple pasties with potatoes

This version of the recipe resembles the classic one in the composition of ingredients and method of preparation. The only difference is that the dough does not include vodka.

Ingredients:

  • ½ cup water;
  • ¾ stack. sunflower oil;
  • 400 g flour;
  • 3 large potatoes;
  • 1 egg;
  • 1 onion;
  • 1 chip soda;
  • salt and spices to taste.

How to cook chebureki with potatoes simply and quickly:

  1. Boil the potatoes, add salt, and mash them.
  2. Fry the chopped onion in a frying pan and mix with the puree, add spices.
  3. Sift flour into a separate bowl, add salt and soda, mix.
  4. Heat the water slightly, pour it into a bowl with flour, and add oil there.
  5. Mix the dough thoroughly with a spoon, then knead by hand.
  6. Roll out the dough into a sausage and cut into equal pieces.
  7. Roll each plate into a thin flat cake, fill it with filling, and seal the edges tightly.
  8. Fry in a frying pan in plenty of hot oil until golden brown on each side. Then turn it over again and simmer under the lid closed for another 1 minute.

The finished pasties are soaked with a paper towel to remove excess oil and served hot. Chebureks are served as an appetizer with your favorite sauce or instead of bread for first courses.

Recipe Information

Cuisine: Tatar.

Cooking method: cooking, frying.

Total cooking time: 1.5 h

Number of servings: 15 pieces .

Ingredients:

for test:

  • premium wheat flour – 400 g
  • kefir – 150 ml
  • chicken egg – 1 piece
  • butter – 50 g
  • salt – 1 tsp.

For filling:

  • medium-sized potatoes - 7 pieces (about 0.5 kg)
  • butter – 1 tbsp. l.
  • hard cheese – 100 g
  • dill greens – 1/3 bunch
  • ground black pepper - to taste
  • salt - to taste

for frying:

  • vegetable oil – 100 -150 ml.

Preparation:

  1. Place the butter intended for the dough in a small saucepan and melt over low heat, cool.
  2. Pour kefir into a cup of suitable volume, add melted butter, salt and egg, beat well with a pastry whisk until the mixture is smooth.
  3. Sift flour into the liquid component of the dough, stir with a wooden spoon until the mixture becomes thick. Then place the flour mixture on a cutting board dusted with flour. Adding flour if necessary, knead a medium dough: not very soft, but not too hard. Cover the dough with a clean towel and let rest for at least half an hour.
  4. Prepare the filling. Peel the potatoes, wash them, cut them, put them in a saucepan and boil in a small amount of water until tender. When the potatoes are ready, drain the water, dry them slightly, and mash with a fork or a potato masher.

    If you cut the potatoes smaller, they will cook faster.

  5. Grate the cheese on a fine grater.
  6. Wash the dill, dry it and chop it finely.
  7. Add finely grated cheese, finely chopped dill to the hot mashed potatoes, add salt and pepper to taste, add butter and stir until smooth.
  8. Divide the rested dough into 15 equal parts, about 40 - 45 grams each.
  9. Shape each piece of dough into a ball and roll out into a circle about 15 centimeters in diameter.
  10. Place a layer of potato and cheese filling on one side of the rolled out dough circle.
  11. Cover the filling with the other half of the dough circle and pinch it well with your hands. For beauty, you can press the pinched edge of the pasty with a fork.
  12. Heat vegetable oil in a frying pan over medium heat and fry the pasties, first on one side until golden brown. And then, being careful not to splash yourself with hot oil, turn over and fry until golden brown on the other side.
  13. To remove excess fat, place the fried thin pies on a paper napkin and cover with a plate.
  14. Place the finished pasties on a plate and serve. Bon appetit!


Description

Chebureks with potatoes- This is one of the variations of traditional Tatar pies. Usually they are stuffed with minced meat, in the classic version - with lamb. However, using potatoes is also acceptable. By the way, you can fill the chebureks with ready-made mashed potatoes.

As for the preparation of such chebureks, it is no more complicated than their classic meat version. The only difference is the need for preliminary heat treatment of the potatoes, which may take additional time.

By the way, this dish can be added to your menu for those people who are fasting, because it consists exclusively of modest products. However, you should not get carried away with chebureks if you are watching your parameters, because they turn out to be very high in calories.

The process of preparing chebureks with potato filling is given below in this photo recipe.

Ingredients


  • (4 glasses)

  • (1.25 cups)

  • (1.5 tsp)

  • (1 tsp)

  • (1.5 cups)

  • (1 tsp)

  • (1 kg)

  • (1 PC.)

Cooking steps

    First we will knead the dough: for this we will need a deep bowl. In it we will mix 8 tbsp. sunflower oil with sugar and salt. Then add sifted wheat flour little by little to this mixture.

    Now little by little we introduce water into the future dough, and then vodka. Mix it all thoroughly until a stiff, elastic dough forms.

    * Vodka is necessary to make the dough pimply. It is completely optional to add it to the dough, so if necessary, you can exclude it from the recipe.

    Roll the dough into one lump and wrap it in film, and then in this state put it in the refrigerator for thirty minutes.

    Peel the potato tubers and boil them, cutting them into pieces. At the same time, add a little salt to the water. We will boil for about 15 minutes.

    Now we peel the onion, then thoroughly grind it in a blender.

    Let's start with the filling. For this purpose, drain the water from the potatoes, but not completely. There should still be a little bit of it left so that in the end we get a normal puree. So, mash the boiled potatoes, and then add the onion to it, and then pepper it.

    Now we divide the dough we have prepared into equal and small pieces. Afterwards, roll each piece into a thin flat cake and spread some mashed potatoes on it.

    We fold our cheburek in half and seal the edges. If necessary, you can decorate them with a figured knife.

    Heat the frying pan well on the stove and pour sunflower oil into it. Then we practically cook our pasties in this oil. They should be browned on both sides. This will be a sign of their readiness.

    Serve the pasties with potatoes hot!

    Bon appetit!!!

You can quickly, cheaply and tasty make pasties with potatoes.

To prepare chebureki with potatoes, most of the money is spent on vegetable oil, which is required for frying.
The dough is made easily and quickly. And filling is even faster and easier.
First I prepare the filling. To do this, I peel the potatoes and cook them in salted water until tender.
While the potatoes are cooking, I make the dough. To do this, I mix wheat flour with salt and soda.

I add one egg,

warm water

and vegetable oil.

After this, I begin to gradually add flour and knead the dough. The dough should be elastic. I roll the dough into a log,

cover with cling film and put in the refrigerator. This takes me about 10 minutes maximum.
I peel the onion and chop it finely.

Lightly fry the onion in vegetable oil.
During this time the potatoes were cooked. I make mashed potatoes and add fried onions to it. I stir. Salt to taste. The filling is ready.

I take the dough out of the refrigerator. I divide it into small pieces,

I roll each of them using a rolling pin into a rectangular layer 0.5 centimeters thick.
I put potato filling on one half of the layer.

I cover the filling with the other half. I secure the ends with a fork.

I pour vegetable oil into a frying pan, bring it to a boil and put in the prepared pieces of future chebureks.
I fry on both sides: for one minute, then for another minute.

The dough is fried very quickly, and the filling inside is already ready for use.
I definitely place the finished pasties on a paper towel (or paper napkins) in order to free them from excess vegetable oil.
Pasties with potatoes turn out crispy on the outside and soft on the inside.

For example, I like chebureks with potatoes more than chebureks with minced meat. Chebureks with minced meat.

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 20 rub.