Potato pie - main Russian recipe
Description
I have to say, this potato pie is really the whole potato and not just stuffed with this vegetable. After all, puree inside the dough, making it not just delicious, but insanely delicious. And even my wife (despite constant diets) eats this potato pie with great pleasure. And though to say that it requires a minimum of time, it would be a lie, everything is really very, very simple. However, judge for yourself.
Ingredients
Instructions
So, in order to cook the potato cake, we need:
• 400 grams wheat flour
• five (you can take seven, definitely will not be worse) large potatoes,
• one big onion bulbs,
• half bunch of dill,
• half sachets (five g) active Baker's yeast,
• three chicken eggs,
• teaspoon of salt,
• 100 ... 150 ml of milk and vegetable oil. All.
First peel, cut (to cook faster) and put on to cook potatoes.
Peeled onion cut finely,
and spread on a pan to roast. It should get a Golden color.
Then come in making our potato cake.
Cut the dill,
and add yeat to warm milk (in any case not hot, that would kill a living product). Could also add a teaspoon of sugar, so the process will go much faster. Leave them to approach.
The potatoes are prepared. Drain off all the water, carefully mash, and put aside one third for dought.
In the remaining add the dill, onion, half of the salt taken, and again mash well. Our stuff for potato cake is ready.
Yeast well and come.
Add one third of flour, knead it, and for 10 ... 15 minutes left aside.
Put it in mashed potatoes, add remaining salt, and knead again.
Out aside for 10 minutes.
Add eggs, knead it. Now gradually (not all at once), add the flour, while continuing the kneading process. Generally yeast dough loves strong hands, so "please him". It will be very soft but sticky, but do not rush to add more flour: the dough will become very steep, and it's over. Better for an hour leave it in a warm place or just on the table.
Grease the baking pan with hands in vegetable oil, take half of the dough (it had a nice, long press down), and level it. Just hands, in the pan even a rolling pin will not have to use it.
Now is the turn to stuffing. If it is very steep, it was hovering with onions and dill, add 50 ml of warm milk, but you may not do this.
Close second layer of dough (it will get very soft and pliable, so even directly on the cake), and pinch the edges. Ready. But do not rush immediately to remove it but give another ten minutes to stand like this. So only now, on 190 degrees, turn the oven to warm up.
Bake it for 35 to 40 minutes on the middle shelf,
take five ... or ten minutes it needs to cool down,
then cut, and serve. That's all, the potato cake is ready.
Bon appétit.
Russian snacks
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