Before you cook potato pies in a frying pan, you will have to tinker with the dough. The milk needs to be heated to 36-37 degrees. Then it should be poured into a warm bowl and dry yeast, salt and granulated sugar should be poured into it. After lightly stirring the milk, you need to wait 5-7 minutes to check the activity of the yeast.
If after the specified time bubbles or foam appear on the surface of the dough, then you can continue kneading the dough. If this does not happen, you should prepare a new mixture from fresh yeast.
Add a chicken egg and 4 tablespoons of vegetable oil to the milk with active yeast.
Lightly beat the mixture with a spoon or whisk and gradually add the sifted flour.
The dough turns out soft and sticky. It should form a loose clot around the spoon. As you knead, the dough should begin to pull away from the sides of the bowl.
After this, it must be transferred to a clean container greased with vegetable oil and left to proof for an hour. To prevent it from crusting, cover the bowl with a damp towel or cling film. Be sure to look for a warm place, protected from noise and drafts. 
After 40-60 minutes, the yeast dough should double in size.
By this time you need to prepare the filling. You can use ready-made mashed potatoes or boil 3-4 potatoes especially for pies and mash them. Fry finely chopped onions in a small amount of vegetable oil until soft and add them to the puree.
Season the filling with salt and pepper to taste.
Then everything should be mixed. The suitable yeast dough must be divided into 20 small portions. Each should be the size of a small chicken egg. To prevent sticking, grease your hands and work surface with vegetable oil.
Each piece should be flattened into a flat cake with a diameter of 10-12 cm. In the center it should be slightly thicker than at the edges.
Place 1 spoon of filling on the flatbread.
Then you need to form a pie, tightly pinching the edges.
All pies with potatoes and fried onions must be placed on a greased surface.
Heat vegetable oil in a deep frying pan or deep fryer. Its depth should be at least 1-1.5 cm. The pies should be placed on the frying pan with the seam down.
They need to be fried in hot oil until golden brown, first on one side and then on the other.
Place the finished potato pies on a paper towel to remove excess fat from their surface.
Today I want to offer you three recipes with step-by-step photos: fried pies with potatoes, which will have different dough, with and without yeast, and the filling will also be different. In some, in addition to potatoes, there will only be fried onions, in others, mushrooms and in others, minced meat. By the way, if these dough recipes do not suit you for some reason, there are more.
Yeast potato pies fried in a frying pan recipe with photo
The dough is simple - just water, yeast, salt and flour. But, despite their simplicity, they turn out soft on the inside and with a thin crispy crust on the outside. And if anyone needs a recipe for Lenten pies, then this is exactly the case.
Ingredients for 10-12 pcs.:
- water – 300ml;
- sugar – 1/2 tsp;
- dry instant yeast - 1 tbsp;
- flour – 320g;
- salt - a pinch;
- potatoes – 3-4 pcs;
- onion – 1 piece;
- milk – 0.5 cups;
- vegetable oil - for frying;
- ground black pepper – 1 tsp;
- salt – 0.5 tsp.
How to make fried potato pies:
- The potatoes must be boiled in advance so that they have time to cool. To do this, we clean it, wash it, cut it into random pieces, fill it with water, salt (half a teaspoon per 1.5-2 liters of water) and cook until soft. Drain the water from the finished dish. If you want to make completely lean pies, do not drain all the water, leave about half a glass. In other cases, drain it all and pour half a glass of warm milk.
- Mash it like puree and leave it aside for now.
- Chop the onion finely; it’s good in pies when there’s a lot of it.
- Heat vegetable oil (2 tbsp) in a frying pan, add onion and fry until golden brown.
- Mix with potatoes. We also add ground black pepper there. He loves this type of filling for pies, so don’t be shy, add at least 1 tsp.
- Mix everything well and set aside to cool.
- Let's do the test. Pour warm water into a large bowl. Add sugar, yeast and 1 tbsp. flour. Mix the liquid dough. If there are lumps of flour left, it’s okay, they will disperse later.
- Place in a warm place for about 10 minutes. After this time, the yeast will start working, the dough will begin to breathe, bubble and increase in volume.
- Add the remaining flour and a pinch of salt. Mix.
- Pour 1 tbsp into a clean bowl. vegetable oil. Place the dough there, knead it a little with your hands until it is covered with oil, cover with cling film and place in a warm place to rise.
- After an hour the dough will have risen well. We crush him. Then we wait another 10-15 minutes for it to rise again.
- Now you can start frying the pies. The potatoes are now cool enough to handle.
- Preparing the frying pan. Pour enough oil into it to reach the middle of the pies. Let's heat up.
- The dough for this recipe turns out to be a little sticky, but after frying the pies will become soft, so you don’t need to add more flour, even for rolling. Instead, pour a couple of tablespoons of oil directly onto the countertop.
- Dip your palms into it and spread it a little on the countertop. We tear off a piece of dough, place it on an oiled table and knead it into a flat cake with a diameter of about 10-12 centimeters.
- Place 2 tbsp in the center. potatoes.
- Raise the edges of the circle to the center and blind it. We give the correct shape of the pie with our hands and place it aside on a greased table so that it does not stick to it.
- When all the preparations are ready, we begin to fry.
- The temperature must be adjusted so that the pies are fried, but not burnt. Fry first on one side until a beautiful golden crust, then on the second and finally on the sides. And so with all the preparations.
Serve the pies hot with delicious strong tea. They are also delicious to eat with chicken broth seasoned with fresh dill.
Fried pies with mushrooms and potatoes
I think many people love fried potatoes with mushrooms. Therefore, pies with this filling will definitely appeal to many people. You can take absolutely any mushrooms, except salted or pickled ones, of course. The dough in the recipe will be unleavened, without yeast, but this does not mean that the pies will be tough. I mixed it with kefir, whey also works. When soda comes into contact with a fermented milk product, enough carbon dioxide will be released to make the dough soft and airy. However, let's do everything step by step.
Ingredients for 5-7 pies:
- kefir – 1 glass;
- flour – 2-2.5 cups;
- soda – 0.5 tsp;
- salt – 0.5 tsp;
- sugar – 1 tsp;
- vegetable oil – 0.5 tbsp;
- mashed potatoes – 50g;
- fried mushrooms – 150g.
How to cook fried potato pies with kefir:
- Boil the potatoes in advance and prepare mashed potatoes from them. Don't forget that it should be thicker than usual. Mushrooms of your choice – wild mushrooms, champignons, fry in vegetable oil with onions. I had bluelegs.
- Mix potatoes and mushrooms. We leave it to cool and become warm, then we won’t burn our hands when making pies.
- Pour the kefir from the packaging into a bowl.
- Add salt, sugar, soda and vegetable oil. Mix. We wait a few minutes for the soda to quench well and the reaction to begin.
- Then add flour. First add 1.5-2 cups.
- Mix the dough. If we see that it is liquid, add more, continuing to knead until we get an elastic lump.
- Divide into equal pieces.
- Press down each one a little with your palm to form a flat cake. We put a filling of mashed potatoes and mushrooms on it.
- We fasten the edges of the pie. Then we press it down a little so that it becomes flatter.
- Fry over medium heat on all sides until done.
Fried pies with potatoes and minced meat
Another recipe popular with many. You can use any meat you have on hand for minced meat: beef, pork, poultry. You can even boil and grind the liver. I had minced chicken. And this time I prepared yeast dough with milk. They turned out very soft, just fluffy pies.
Ingredients 5-7 pcs.:
- milk – 1 glass;
- wheat flour – 400g;
- salt – 0.5 tsp;
- sugar – 0.5 tbsp;
- sunflower oil – 2 tbsp;
- yeast – 1 tsp;
- mashed potatoes – 50g;
- chicken fillet - 200g.
Pies with potatoes fried in milk in a frying pan, recipe with photo:
- Heat the milk a little until it is warm.
- Add salt and sugar. Stir a little.
- After this, add dry instant yeast and stir.
- Add flour. Knead the dough and continue kneading for 5 minutes.
- Then grease the bowl with vegetable oil and leave the dough to rise for 1 hour in a warm place.
- Cut the chicken fillet into pieces. Grind in a meat grinder. Then add salt and, if desired, ground black pepper to the minced meat. Mix the minced meat, put it in a frying pan and fry for 5-8 minutes.
- Then add to the prepared mashed potatoes and mix.
- When the dough has risen, knead it with your hands, put it on the table and divide it into equal parts.
- Roll each piece of dough into a flat cake. Add the filling.
- Then we connect the edges of the dough and press each pie a little with the palm of our hand.
- Place them in a frying pan with heated sunflower oil. Fry over moderate heat until cooked inside but not burnt on the outside.
- And we get lush golden and very tasty pies.
Bon appetit!
While the dough is rising, you need to make the filling. Wash the potatoes, peel and boil until tender in salted water.
Cut the peeled onion into cubes and fry in vegetable oil, stirring occasionally.
Fry the onion over low heat for about 7-10 minutes until the onion becomes soft and golden.
The dough has doubled in volume, you can start working with it.
When the potatoes are cooked, drain the water. Add fried onions to the potatoes and crush the potatoes into mashed potatoes, add salt and ground black pepper to taste, mix the resulting filling well. Knead the dough and divide into equal small pieces. I got 38 pieces. Roll each piece into a flat cake and add a tablespoon of filling.
Pinch the edges and form into pies. Leave them for 5-10 minutes until they rise and you can start frying.
Heat a frying pan with vegetable oil and place the pies with potatoes and onions. When frying, the oil should cover the pie exactly halfway.
Delicious, rosy fried pies with potatoes and onions are ready. Place them on a paper towel to remove excess fat.
These pies are especially delicious when eaten hot.
Bon appetit!
I offer you a good recipe for fried potato pies in a frying pan, which turn out soft and tasty. They are not difficult to prepare, and it does not take much time. I take the simplest products for them, which are probably always available in any home. Inside is a very tasty filling for pies with potatoes, which is made from mashed potatoes, dill, a piece of butter and onions fried until golden. You can also add parsley and finely chopped and fried lard cubes to it.
I make the dough for fried pies with potatoes using water, which is quite economical, and I use fresh pressed yeast, but you can also use dry yeast, see for yourself which one you like best. But keep in mind that dry yeast is not added in the same quantity as compressed yeast.
Below I will tell you in detail how to deliciously cook potato pies in a frying pan so that they are soft and delicate in taste. If you have them for another day, store them in the refrigerator, and before serving, reheat them in a frying pan or in the microwave, it will be even tastier. I most like to eat them warm, when they are just cooked, but even when heated, they are quite tasty. If you take lunches to work, then these pies are definitely suitable for this, because they are also filling.
Be sure to try making these delicious yeast pies with potatoes, fried in a frying pan in vegetable oil. By the way, you can make other pies from this dough, with different fillings. This filling can also be used for another type of dough, because maybe you like to make them with milk or kefir, or maybe even with boiling water.
I also suggest you look at them, which turn out very tasty.
Ingredients:
- Water – 300 ml.
- Pressed yeast – 10 g
- Butter – 35 g
- Vegetable oil – 2.5 tbsp
- Salt – 1 tsp
- Sugar – 1 tbsp
- Wheat flour – 480 g
Filling:
- Potato
- Onion – 1 pc. (large)
- Butter – 10 g
- Dill greens - to taste
How to cook pies with potatoes
Since I have fried potato pies on water, the first thing I do is make the dough itself. To do this, pour warm water into a large container, the temperature of which does not exceed 40 degrees, which is important for yeast. Next, I stir well with a spatula so that they dissolve in the water. Then I add sugar, salt, vegetable oil and melted butter.
I add the flour last and begin the kneading process. But don’t add flour at once; it’s better to do it in several approaches.
First I stir with a spatula, and when it becomes more difficult to do this, I continue to knead with my hands. By the way, if you have a bread machine or even just a mixer with a dough attachment, then you can knead it with them. It feels soft, elastic and does not stick to your hands. I cover it with a towel and leave it for 1 hour. It is important to put it in a warm place so that it comes up faster.
Since I must have a filling for pies with potatoes and onions, while I have time, I’ll start preparing it. First, I peel the potatoes and cut them into pieces, then I put them in a saucepan, fill them with water, add salt and put them on the fire. While the potatoes are boiling, I peel the onion and chop it finely. Then I transfer it to a heated frying pan with vegetable oil and fry it over high heat.
Fry the onion for about three minutes, stirring occasionally so that it does not burn, but turns out to be a beautiful golden color.
While we are doing all this, the potatoes are boiled, so I drain the water from it, but not all of it, but leave a little.
Then I use a special device to mash the potatoes. And when it’s ready, I add butter, chopped dill and fried onions to it.
I mix everything again and the potato filling for the fried pies is ready, so now it’s time to check how well the dough has risen.
During this time, it increased well in volume and became airy, so now I put it on a silicone mat sprinkled with flour and you can start forming pies.
First, I knead it well and immediately cut it into pieces, preferably not large ones. In my opinion, the smaller the product, the neater it looks. From each piece I form a flat cake, in the center of which I put the potato filling.
Then I carefully seal it, turn it seam side down and form flat pies with potatoes, simply flattening them with the palm of my hand.
Now see how to fry pies with potatoes so that they have time to bake inside. I pour vegetable oil into the frying pan and put it on the fire to warm up. When it is hot, I put the preparations in it 3-4 pieces at a time, if you can fit more, then put more.
I fry the pies with potatoes in a frying pan over medium heat, that is, if I have 14 divisions, then I set it to 10 - 11. Fry them until cooked and golden brown on both sides.
I transfer the finished products into a bowl and leave to cool slightly before tasting. From these products I made 16 pies.
I serve them at the table with sour cream or any sauce; I prefer the first option. This is the recipe for fried pies with potatoes. I really like them, so I advise you to try them too. Bon appetit!
Step 1: Prepare the dough for the pies.
The milk needs to be heated, but do not let it boil or burn. We don't need hot milk either, only warm milk. Check the temperature by dipping your finger (clean, of course) into the milk. Add sugar to the milk and, stirring, dissolve it. Now you can pour in the yeast, after which we stir the mixture again until foam appears.
To make the dough for pies more airy, you need to sift the flour before cooking - this way it is saturated with air. So, pour the flour into a bowl and make a small depression in the center, into which we pour the milk with dissolved yeast and sugar. We leave the yeast to ferment so that it rises and forms a so-called “cap”, which is clearly shown in the photo. "Cap" means the yeast is fresh and fermented enough to continue cooking. 
Break a couple of eggs into a glass, pour vegetable oil and salt into them. Beat them with a whisk or fork. 
Pour the whipped mixture into the bowl with flour and yeast and begin to knead the dough, in a spiral from the center to the edges. When a ready-made lump forms, you need to beat the dough on the table so that it becomes even softer and more homogeneous. Now the dough is ready for rolling out and subsequent baking. Step 2: Prepare the filling for the pies.
Potatoes and onions need to be washed with running water and peeled and peeled. Fill a saucepan with water and place the potatoes in it. We cook it as for puree; the filling itself will consist of it. When the water boils, add bay leaf to give the vegetable more flavor. 
While we are waiting for the cooking to complete, finely chop the onion. 
20 minutes after the start of cooking, check the readiness of the potatoes with a knife or fork; when the tubers are easily pierced, this means you can drain the water and be sure to remove the bay leaf. We make mashed potatoes from boiled potatoes, adding milk and butter so that the potatoes are better wrinkled and the filling is more tasty. Salt and pepper to taste, mix well and cool. Now the filling is ready! Step 3: Prepare fried potato pies.
Sprinkle the table or other rolling surface with flour to prevent the dough from sticking. We pinch off small balls from the dough ball, which we roll into flat cakes, approximately 6 millimeters thick. If you like there to be more dough and less filling, then roll out the flatbread thicker. Place about 1 tablespoon of filling in the center of the cake, and then bring the edges together and pinch them very carefully and carefully so that the pies do not open. 
Grease a frying pan with vegetable oil, heat it up and fry the first batch of pies over medium heat, on both sides. When a golden crust forms, the pies are ready. You can put them on a plate with a slotted spoon, and send the next batch to the frying pan. It will take you about 10 minutes to fry one batch of pies. Step 4: Serve the finished fried pies with potatoes.
The pies taste best when they are just cooked, so we call the household to the table, pour milk or tea into glasses and serve hot pies with a crispy crust. Lunch pleasure is guaranteed! Bon appetit! Instead of dry active yeast, you can use fresh pressed yeast. You will need 30 g of them.
Try adding dried dill to the filling - it will add an incredible aroma. And if you want heartier pies, add fried mushrooms, cabbage or meat to the potatoes.
If you want as little oil as possible on the pies, dry them with a paper towel.
Save your time; you don’t need to make all the pies at once, especially since the dough doesn’t need to rise. Make the first batch and send it to the frying pan while they are frying, make the second, etc.
If the dough is soft and elastic enough, you can not roll it out, but simply knead it with your hand. Grease your hands with vegetable oil to prevent the dough from sticking.
To prevent the pies from “sweating,” do not stack them on top of each other. Spread a towel and lay them in a row, or even better, place them vertically. This way the pies cool faster and don’t get soggy.
If you are afraid that the onion will not have time to steam inside the pies, fry it in a frying pan with a little oil before adding it to the filling.