Every housewife dreams that homemade potato pies turn out fluffy, aromatic and soft. But most often the dough comes out dense, the filling is dry, and after a day the pies become “like soles.” It's all in the little things and here's what really works:
1. Knead the dough with warm milk. not on the water
Water gives a dense structure. Milk – soft and delicate aroma, heat it to 37°C.
2. Don’t skimp on oil, add 2 tbsp. spoons per 500 g flour required
Vegetable oil will make the dough elastic, and butter in the filling and on top of the pies will give it a velvety feel.
3. Do not cook the potatoes to the point of porridge, mash them into a puree with milk and onions, but leave the lumps
Too homogeneous puree becomes sticky.
4. Let the dough rise twice
The first time after kneading, the second time in the form of pies. This is the key to airiness.
5. Bake not at maximum temperature, but at 180°C
The high temperature “seals” the crust, and moisture remains inside, the pies are “cooked” rather than baked. At 180°C they are baked evenly.
6. Do not open the oven for the first 15 minutes
The draft “shrinks” the dough. Let the pies rise in a calm environment.
7. Immediately cover the finished pies with a cotton towel.
This will retain moisture and prevent the crust from drying out. They will remain soft even on the third day.
Bon appetit!
