Russian piroshki with mashed potatoes
I do not know that these piroshki with potatoes so special cakes as cakes. But still nice, as the youngest son in their worships, and the question of how many pies with potatoes, he will eat today, shows the fingers on both hands. The eldest son just loves them, and even a spouse, who is a chronic diet (especially on the eve of the summer), with pleasure, "struggling with this flour poison." And to confess, I also love to make russian piroshki with potatoes, so cook them today.
Do not be put off by the large number of photos, nothing really complicated and there is no supernatural. Everything is quite simple.
First, prepare the dough to make russian piroshki. For this purpose flour (four cups) proseem,
and mix with a glass of water.
Add one sachet (11 grams) of active yeast
two and a half tablespoons of sugar,
and 50 ml of vegetable (I took the olive oil, although it is still) oil.
Well, with the strength (strong hands you will not interfere, so you can attract a spouse, if he otlёzhivaetsya on the couch), knead the dough and leave it at room temperature approach. Approximately 30 minutes. Although from experience I will say that if yeast is not very fresh, or to the sale, they were stored improperly, it may take an hour and time.
In the meantime, prepare the filling. Six ... seven large potatoes clean, my,
and medium-sized chop directly into the pot. Quickly cooked. Fill with water, cover pan with a lid and put it on the fire to boil the potatoes.
and very finely cut. But in any case, not mole blender or other kitchen devices, otherwise the bow let the juice, and we do not need.
Pour into the pan a little vegetable oil (a tablespoon will do), put it on the fire, and we place the onions to brown. He should be well golden, but not black.
Meanwhile Brewed potatoes (20 minutes after boiling will suffice). Merge it with all the water (not to be tempted to add it), put it in fried onion, a teaspoon of salt and a good all shifted Masher. Do not use this for any electrical kitchen helpers: mashed potatoes, though will be fine, but do not do it. In any case. Will not filling for pies with potatoes and unappetizing paste, and nothing more.
The dough is well approached, an increase in size in two or more times. Punch him well, so luxuriant on the patties with potatoes we do not need.
180-degree turn on the oven, let them warmed up, we do begin to mold our future patties with potatoes.
Of the total lump test piece is torn off (it is sufficiently viscous), and just flatten it on your palm.
Tablespoon (this would be a measure of the filling) impose our mashed potatoes with onion,
connect their edges and well zascheplyaem. Filling should not get into two halves of the test, otherwise our patties with potatoes simply raspolzutsya.
Veiled pan with baking paper and one by one we stack it seam side down (this is very important), our patties with potatoes. But not close to each other, and leaving between them a range of about half the size of the pie and chips. They will increase significantly during baking in size.
And to give a nice shine on top of patties with potatoes, we need a chicken egg.
His mix into a homogeneous mass,
and more raw patties with potatoes baking brush just lubricate them on. Finish. We put them on the middle shelf for 35 ... bake 40 minutes.
Patties with potatoes ready. Now give them ten minutes ... fifteen to cool and serve.
That's all the wisdom of how to prepare the most delicious cakes and chips.
Enjoy your meal.