Undoubtedly, you will like these potato pies even at the stage of preparation. Although yeast dough is also used, there is practically no need to bother with it. And what an aroma spreads throughout the apartment during frying! I strongly recommend saving the recipe and trying these potato patties at the first opportunity.<\/p>\n\n\n\n
If you prefer to use fresh yeast instead of dry, you will need to take twice as much, that is, 10 g of the product. The substitution will not affect the taste and lightness of the yeast pies.<\/p>\n\n\n\n
<<\/p>\n\n\n\n
We will need:
Potatoes – 800 g
Egg – 1 pc.
Dry yeast – 5 g
Sunflower oil – to taste
Wheat flour – 600 g
Salt to taste
Black pepper (ground) – to taste
Onion – 1 pc.
Step-by-step cooking recipe:
First, boil 800 g of potatoes. Pour 400 ml of broth into a separate container (the dough will be prepared on its basis).<\/p>\n\n\n\n
Add salt to taste, egg and yeast to the warm potato broth. Mix the ingredients.<\/p>\n\n\n\n
Pour flour and pour 50 ml of oil, knead a soft dough.<\/p>\n\n\n\n
Transfer the dough to a bowl, grease it with oil, cover with plastic wrap and a towel. Remove the bowl for 1.5-2 hours in a warm place.<\/p>\n\n\n\n
To prepare the filling, mash the potatoes. Add onions fried in oil until golden, salt and pepper to taste. Mix the ingredients.<\/p>\n\n\n\n
Grease the work surface and hands with oil, take out the dough and divide it into 10 parts. Roll each part into a ball.<\/p>\n\n\n\n
Roll out the cake into a thick layer, spread the filling and wrap the cake, pinching the edges. Repeat with the rest of the balls.<\/p>\n\n\n\n
Fry the patties in heated oil on both sides until cooked over medium heat.<\/p>\n\n\n\n
Pies with potatoes on yeast dough can be served as a first course, salad or simply as a snack. After cooking, be sure to put the patties on a paper towel to get rid of excess fat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Undoubtedly, you will like these potato pies even at the stage of preparation. Although yeast dough is also used, there is practically no need to bother with it. And what an aroma […]<\/p>\n","protected":false},"author":1,"featured_media":425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=424"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/424\/revisions"}],"predecessor-version":[{"id":426,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/424\/revisions\/426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/425"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}