Potato pies
Small pies are good to eat with soup or at tea time. The main thing to remember is that they run out very quickly.
Ingredients
| fresh yeast 25 g |
| warm water 250 ml |
| sugar 2 tbsp. |
| salt 1 tsp. |
| vegetable oil 2 tbsp. |
| flour 400 g |
| potatoes |
| onion |
Instructions
Step 1
Dissolve fresh yeast in warm water, add sugar, salt, vegetable oil and mix everything together. Gradually pour in some of the flour through a sieve and start kneading the dough, gradually adding more flour. The dough should become springy. Cover the dough with a lid or foil and leave it in a warm place for 2 hours to rise.
Step 2
While the dough is rising, you can prepare the filling. Boil potatoes with peel in salted water until tender, then cover with cold water, cool, peel and grate. Finely chop onions and fry in vegetable oil until golden, then mix with potatoes. Divide the risen dough into 12 equal parts, roll each part into a cake. Put the potato filling in the center and pinch the edges.
Step 3
Place the patties on an oiled baking tray seam side down. To get a golden crust, you can use an infusion of strong brew (smear the patties as if they were egg yolk). Let the patties lie on the tray for 15 minutes, and in the meantime heat the oven to 180º C. Then cook the patties in the oven for 20 minutes.
