Potato pies with mushrooms – this is one of the lean dishes that can be prepared on Christmas Eve. They have many similarities with dumplings, but they are significantly smaller in size, and with potato pancakes, but unlike them, they are made from potatoes boiled in their skins. In this post, we share our experience of making pies from potato dough.
Time spent: about 2 hours
Difficulty: 3 out of 5 (subjectively, we might add a point for monotony and the long process of kneading the potato dough to the required consistency)
Cost: average
We will need:
For the dough:
1 kg of potatoes
1 large egg
4-6 tablespoons of flour (may need more depending on how starchy the potatoes are), + additional flour for dusting work surfaces and finished pies
salt and pepper to taste
For the filling:
750 g of mushrooms (we used champignons)
2 medium onions
oil for frying
salt and pepper to taste.
продуктовий набір
Preparation
We wash and boil the potatoes in their skins until ready.
While the potatoes are boiling, we will prepare the mushroom filling. We clean and finely chop the onion, fry it over medium heat until it turns slightly golden.
We finely chop the mushrooms and add them to the pan with the onion.
We season with salt and pepper to taste, fry over low heat until excess moisture evaporates.
We place the finished filling in a container and let it cool to a comfortable working temperature.
When the potatoes are boiled (this will take about 30 minutes after boiling, but the time may vary depending on the size of the potatoes), we drain the water and let them cool slightly (but not completely). We peel the potatoes, cut them into quarters, and grind them with a meat grinder.
We add the beaten egg, salt, pepper, flour, and mix.
It should turn out to be a sticky dough that seals well. As we mentioned, the amount of flour may need to be increased during the cooking process.
тісто, начинка, борошно та все необхідне для розкачування
From the main piece of dough, we tear off a piece the size of a tennis ball, roll it out to a thickness of 2-3 mm, constantly dusting with flour. Don't forget to sprinkle flour on the work surface as well, otherwise the dough will stick to it. Using a cup with a diameter of 8 cm, we cut out circles.
In hand, we slightly flatten the circle, place the filling in the center (about ¾ teaspoon) and seal it just like a dumpling. Just don't form waves along the seam. We press horizontally along the seam, forming a small diamond-shaped pie.
We additionally coat the pie in flour and place it on a board. We fry on all sides until golden brown, if necessary, excess oil can be soaked up with paper towels.
