Ukrainian culinary specialist Evgeniy Klopotenko shared a recipe for potato pies on his website.
“When the world around you is rushing at a breakneck pace, you really want to surround yourself with what is familiar and understandable – old books, good films and simple, native tastes. And what could be more dear than pies with potatoes in the oven? Soft dough like fluff, hot potatoes with dill and a shiny golden crust may not change the world for the better, but they will definitely make your day happier,” noted Klopotenko.
Ingredients for the dough:
- 500 g wheat flour;
- 10 g dry yeast;
- 1 tbsp. l. Sahara;
- 250 ml milk;
- one egg;
- 50 ml oil;
- 1 tsp. salt;
- one yolk for greasing the pies.
Filling ingredients:
- 500 g potatoes (or 400 g boiled potatoes);
- five sprigs of dill;
- 20 g butter;
- salt and pepper to taste.
Preparation
- Sift 500 g of flour into a large bowl, add 10 g of dry yeast, 1 tbsp. l. sugar, 1 tsp. salt and mix the ingredients with a whisk.
- Pour 250 ml of warm milk into the dry ingredients, add one egg and 50 ml of butter. Knead with your hands into a soft, elastic dough that does not stick to your hands.
- Form the dough into a ball, place in a bowl and cover with cling film. Leave in a warm, draft-free place for 50 to 60 minutes until it doubles in size.
- While the dough is rising, prepare the filling: peel 500 g of potatoes, cut them into medium cubes and boil in salted water until tender, that is, 25–30 minutes. Drain the remaining water from the finished potatoes, add 20 g of butter, salt to taste and mash the ingredients into a homogeneous puree. When the potatoes have cooled a little, add finely chopped dill and stir.
- Punch down the risen dough and divide into equal balls weighing approximately 80 g each. Roll each ball into a circle. Place 1–1.5 tbsp in the center. l. fillings. Seal the edges tightly, forming an oblong pie. Do the same with the rest of the dough and filling.
- Place the pies, seam side down, on a parchment-lined baking sheet. Cover with a towel and let rest for 20 minutes. Before baking, brush each pie with beaten egg yolk. Bake the pies in an oven preheated to +180 °C for 25–30 minutes (top-bottom heating mode, no convection).
