Patties with potatoes in the oven - “fast food” in Russian. Recipes for dough and fillings for the most delicious pies with potatoes in the oven

Patties with potatoes in the oven - “fast food” in Russian. Recipes for dough and fillings for the most delicious pies with potatoes in the oven

Russian cuisine has perhaps the richest experience and range of baked goods in world culinary.

Pies and pies, pie and cheesecakes, pies and any other kind of baking is not just delicious food, but a symbiosis of the culture, traditions and culinary of our people, which has not supplanted the “fashionable wind of change” that burst into our historical space with burghers, hot doges and other attributes of Western values.

Can a “rubber” loaf of dubious nature and composition be compared, even with the most exquisite set of accompanying ingredients, but cooked hastily in the microwave, with the aroma of homemade potato pies in the oven, made without haste, with your own hands, with love for your loved ones I want to please a delicious homemade dough.

Such baking even ordinary potatoes smell in a special way, and this is not surprising, because it is hidden in the pastry casing, retains its flavor and taste, but it also improves the taste and smell of the dough itself.

Potato pies in the oven - basic technological principles

Speaking of wind pies with potatoes, you need to immediately present the final result, its taste, texture and nutritional properties.

Since we consider potatoes not without reason to be the second bread, the combination of bread and “bread” in baking will be excessive. But this does not mean that you need to abandon such a dish. Just the dough should be a little softer and airier, and the potato stuffing should preferably be made more juicy, varied and interesting. Although, of course, the excess calories such techniques will not remove.

But potato patties can serve as a complement to the first and second courses, with a high content of vegetables. Milk or dairy products will also be an excellent addition to potato pies, complementing the composition of a full breakfast or lunch.

For baking in the oven with savory fillings, it is better to choose a yeast dough, a very soft consistency. When adding flour to the liquid ingredients of the dough, you need to ensure that the dough does not become very steep. An exception is the yeast puff pastry, the porous structure of which is additionally created by an oil layer. It is very important to pay attention to the quality of products, in particular this applies to flour and yeast.

Yeast dough products become light and fluffy, as flour with a high gluten content ensures the plasticity of the dough, which helps keep air bubbles emitted by the yeast as a result of fermentation. The internal structure of the dough, filled with air, increases the product in volume.

Now, briefly, about how the yeast works and what needs to be considered when starting to make yeast dough.

Yeast are different. And this definition includes not only pressed and dry yeast produced by industry, but also the quality of products from various manufacturers. For yeast, it is important to consider both the shelf life and the conditions in which they were before they got into the dough.

Dry yeast of domestic production should be added to the dough or dough in double the amount compared with dry yeast imported. This increase in the weight of the ingredient in the dough in no way means that the domestic product is of lower quality. The production technology of imported and domestic yeasts differs significantly, as a result, imported yeasts have a higher resistance to external influences.

Considering recent studies in medicine and nutrition, in particular, it is better to give preference to yeast produced domestically. The fact is that the critical temperature for the survival of microorganisms of domestic production is 70C, and for yeast “foreigners” such a temperature is light stress. Strange as it may seem, imported yeast does not die completely even after baking is completed.

Considering that the topic of the article is devoted to potato pies in the oven, and not the technology of yeast production and their influence on the human body, it should be added that the mass of pressed yeast is increased 2 times for the dough, relative to dry, and for preparing yeast dough in the cold way you need to add more yeast.

Sugar should be added to the yeast dough, even if unsweetened filling is prepared for the pies, but its amount needs to be significantly reduced. Carbohydrates are needed to stimulate the fermentation of dough, and, in addition, the sweetish taste of the dough will give expressiveness to potato pies in the oven, especially if you add to the filling, for harmony of taste, sharp or sour notes. After all, potatoes in patties can be completely cooked in combination with other ingredients.

Recipe 1. Yeast dough, straight for potato patties in the oven

Product Composition:

Sour cream, low-fat 200 g

Eggs 3 pcs.

Water (warm) 100 ml

Salt 15 g

Sugar 25g

Flour 700 g

Cooking fat (margarine) 150 g

Yeast, pressed 75 g

Cooking:

Dissolve salt and sugar, add whipped eggs to the foam, combined with sour cream and begin to mix sifted flour with a spatula, adding it in small portions. Continue kneading the dough until the gluten appears, forming the threadlike structure of the dough. Try not to increase the amount of flour, so that the dough is very soft and loose. Its consistency should be tight just enough to make it comfortable to work with your hands. It should be remembered that the filling of potatoes has a rather dense and dry structure, which means that the dough must be prepared more tender than for a damp filling.

The finished dough should be free to separate from the walls of the dish and not stick to your hands: this is how the dough is tested.

After kneading, place the dough in a bowl and cover the surface with film. In the meantime, while the dough rises, prepare the potato filling. Divide the ready-made dough into 100 g portions and brush the work surface with butter and roll dough balls on it. Proceed to the formation of pies.

Recipe 2. Rich dough, yeast on a broth, for potato pies in the oven

Product Composition:

Cooking oil 125 g

Yeast, dry 10 g

Fine salt

Flour 1.8 kg

Eggs 5 pcs.

Sugar 70g

Warm milk, whole 0.5 l

Cooking:

Heat the margarine until soft and stir the eggs with a whisk. Add yeast and sugar to the preheated milk along with 1/3 of the sifted flour; Stir the whip with a whisk, cover tightly with cling film. Put the dishes with brew closer to heat. Keep in mind that the dough does not like drafts. In the risen brew add baking and a portion of the remaining flour. Cover the kneaded dough with foil and put it back up; when it comes, begin to cut into portions and form pies. When the pies are molded, lay them on the baking sheet, keeping the distance required for lifting. Put the baking tray in heat and, waiting for the cakes to increase 1.5 times as a result of the rise, bake.

Recipe 3. Puff yeast dough for potato patties in the oven

Ingredients:

Cold water (0-2C) 250 ml

Yeast, pressed 100 g

Cooking oil (82%) 300 g

Flour 1.2 kg

Eggs 2 pcs.

Citric acid 5 g

Salt, kitchen 7-8 g

Sugar 270 g

Cooking:

Soak 200 grams of cooking oil or butter in the cold so that you can make crumbs of flour out of it. Baby will be needed for lamination of the dough, as at home there are difficulties for the preparation of puff pastry. According to the technology, you need to roll out the dough in a cold room and apply a layer of oil on each layer of dough. It will be much more convenient to sprinkle frozen crumb from flour and fat on the layers of dough. Sift 400 g of flour onto the cutting surface. Be sure to flour must be of the highest grade, with a high content of gluten. Begin to cut the pieces of frozen butter with a knife, sprinkling them with flour. You need to work quickly and the baby should turn out fine homogeneous. Collect ready crumb on a dish and spread it in a thin layer on the surface, send it in the fridge.

Now you also need to quickly make yeast dough, kneading it in ice water. Chilled eggs combine with sugar, acid and salt. In the same mass, add crushed pressed yeast, pour in ice-cold water. Add the sifted flour to the resulting mass and, kneading the dense dough, begin to roll it over the surface in a thin, square or rectangular layer. Sprinkle a layer of dough with oily flour, press it to stick to the dough, then roll the layer into an envelope and again thin out the dough. This operation must be repeated at least 24 times. The ideal puff yeast dough consists of 48 layers.

The more layers of dough, the better it will turn out. If the dough heats up during the process of rolling and the butter begins to melt, roll it up and cool it, and then continue rolling again. It is important that the yeast does not start working ahead of time.

If you are going to cook the pies at once, then put the dough on the top shelf of the refrigerator, and prepare the filling. The filling should also be cooled, and warm when the semi-finished products are proofed, along with the dough. Puff yeast dough can be stored in the freezer for up to six months. To do this, wrap the layer of dough with food film and seal it in a bag. Frozen dough before starting the formation of patties unfolded on the surface, sprinkled with flour or butter, and incubated for about half an hour or an hour unfolded, at room temperature. When defrosting the dough, it is advisable to cover with a napkin so that it does not weather out.

Recipe 4. Stuffing for patties with potatoes in the oven, with onions.

Ingredients:

Potatoes (net) 400 g

Onions 300g

Vegetable oil, unrefined 70-100 ml

Salt, garlic, bay leaf, dill stalks

Cooking:

Boil potatoes with garlic and spices. The water in which it is boiled is drained into a cup (200 ml). Grind hot potatoes by adding drained broth. Adding water will make the filling for the pies less dry. Cut the onion into small cubes and fry it to a rosy color in boiling oil. For roasting onions, use a cast iron skillet. It is necessary to pour unrefined oil into it only after the dishes have warmed up well to shorten the time of boiling the oil and frying the onions: this will help to preserve the natural flavor of the components.

Add onion fried in mashed potatoes and thoroughly mix the cooked filling for the patties with potatoes in the oven.

Recipe 5. Stuffing for patties with potatoes in the oven, with mushrooms and onions.

Ingredients:

Fresh champignons 1.0 kg

Onion, 250 g

Oil, refined 150 ml

Sour cream 100 g

Boiled potatoes 500 g

Salt

Spices: mushroom seasoning, ground pepper, turmeric, bay leaf

Parsley

Cooking:

Prepare all the vegetables and chop finely so that it is convenient to stuff the patties into cubes of the same size. Fry the mushrooms in a red-hot cast iron pan, preheating the oil. When the mushrooms shrink by 2/3, add the onions and continue to fry the vegetables until the onions become transparent. Add the seasoning for the mushrooms, bring to the desired taste with salt and pepper, pour the sour cream. Stir with a spatula and continue to simmer for another five minutes. Cover the pan with a lid and turn off the stove. When the prepared vegetables have cooled to 40 ° C, combine the mushroom mixture with finely diced potatoes. The filling is ready.

Recipe 6. Stuffing for patties with potatoes in the oven, with beef liver

Ingredients:

Liver 800 g

Boiled potatoes 400 g

Dill greens

Bay leaf

Carrots 200 g

Onions 300g

Milk 350 ml

Flour (for breading)

Ghee 180 g

Sugar 50 g

Pepper, ground

Salt

Garlic

Cooking:

Washed and cleaned liver slices cut and discourage slightly. Combine a glass of flour with fine salt and pepper. Breast the liver pieces and fry it in boiling oil, for 2 minutes on each side. Add milk and chopped garlic, reduce the temperature and simmer for 5-7 minutes, then remove the pan from the stove, cover it with a lid. Separately, pass the chopped onions and carrots, dissolving butter in a saucepan. Passing grated carrots, add some sugar to it. Carrots will become brighter and more fragrant, and the taste of the filling will get an unusual piquancy. Combine passaged vegetables with stewed liver and smash everything into a homogeneous paste.

Boil the potatoes by adding 5-10 garlic cloves, bay leaf and fresh fennel stalks to the water before cooking. Drain and, adding half of the specified amount of milk and butter, cook mashed potatoes. Also add finely chopped dill and garlic in the puree. Stir the mashed potatoes and cool slightly before starting to form the patties.

Spread the liver and mashed potatoes on the dough prepared for the patties in layers, without mixing them into a homogeneous mass: the filling for the patties will not only be tasty, but also its appearance on the cut of the patty will look original.

Recipe 7. Stuffing for patties with potatoes in the oven, meat

Ingredients:

Pork and ground beef 0.5 kg

Garlic 50g

Onion 120g

Spice

Water (for stewing meat) 500 ml

Boiled potatoes (mashed potatoes)

Cooking:

Combine minced garlic and onion with the ready stuffing, add water and spices, simmer the mass until cooked in a skillet. After that, combine it with hot mashed potatoes and beat the resulting filling for flour products into a homogeneous mass.

Potato pies in the oven - tips and tricks

  • If there is no convection mode in the oven, put a tray with water in the preheated oven before baking the patties and set the temperature to 100C. The moisture will evaporate in 10 minutes, the baking will rise, after which you can increase the temperature to 180C and bake the patties in the usual way.
  • If you do not know at what temperature you need to bake one or another product, set the average baking mode and let the product bake longer in time, but it will not burn and will not remain unbaked.
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