Patties with potatoes

The pies are very, very tasty, they can be prepared with any filling. The originality of this recipe is that the dough is kneaded with potato broth, and thanks to this, the pies are very soft.

Ingredients

• For filling:
• Potato
• Onion
• Ground black pepper
• Dill greens
• Salt
• For the test:
• Decoction of potatoes - 200 ml
• Dry yeast - 1 tsp
• Sugar - 1 tbsp. a spoon
• Salt - 1 tsp
• Flour - 2.5 cups (325 g)
• Vegetable oil
• For frying:
• Vegetable oil

Directions

1. Whenever we start making pies, we prepare the dough first, and then the filling. And in this recipe, everything is exactly the opposite: first we prepare the filling, because if we do not prepare the filling, then we cannot prepare the dough.
2. So, peel the potatoes and cut them into octopus. Fill with water 3 fingers above the potato and set to cook.
3. Put a frying pan on the fire and pour in the sunflower oil. We send finely chopped onions to the heated oil. Pepper and reduce heat to medium so that the onions do not burn, but gilded.
4. When the potatoes have boiled, remove the foam with a slotted spoon. Salt and continue to cook over the heat slightly above average.
5. The onion is already prepared, set it aside.
6. When the potatoes are boiled, we drain the water into a separate bowl, because we need it to knead the dough, but we need to cool it so that it is not hot.
7. When the potatoes have cooled down a little, knead them with a crush in mashed potatoes. (Potatoes must be completely dry, no water, oil, or milk need to be added.)
8. We taste it and, if necessary, add salt. Pepper and send onions to the potatoes.
9. Add greens. Mix everything together.
10. When the water in which the potatoes were boiled is warm, we take 200 ml. We send yeast, sugar (1 tablespoon) and salt (1 teaspoon) to the water. (But, if you boiled potatoes in too salty water, then add 0.5 teaspoon of salt so as not to overdo it.)
11. Add almost all the flour and knead. The dough is sticky. Cover it with cling film and leave it on the kitchen table for 20 minutes.
12. Pour the remaining flour on the table and spread the dough on top. Knead with your hands for 5 minutes, it will stick a little to your hands.
13. Lubricate the hands and the table with sunflower oil. Knead the dough so that it does not stick.
14. Divide in half and roll a sausage from each piece. Cut the sausage into 4-5 pieces.
15. We take one piece and stretch it with our hands. Keep in mind that the edges should be thinner than the middle so that the pie does not break.
16. We spread 1 tbsp. a spoonful of the filling.
17. We pinch the edges, turn the pie over with the seam down and press down with our hand (see video).
18. Pour oil into a frying pan and set it to warm up, but it should not get too hot so that the pies do not burn. Before sending the pie to the pan, you can press it down to make it flatter. Fry the pies with potatoes over the heat slightly below average (on the other side, the pies fried faster).
19. Put the fried pies with potatoes on a paper towel to remove excess fat. To keep the pies soft for a long time, place them in a bowl and cover with a lid or cling film.
20. Fried pies with potatoes are ready. Bon Appetit!