Pie in Ancient Russia was a symbol of hospitality, economy and thrift, therefore had a special place in the diet of people. Like many years ago, so today, the basis of unsweetened pie is potatoes and onions, being the best combination of tastes for this batch. For pie yeast, flaky, sand or biscuit dough is used . And in form they can be open, closed or half-open due to the pattern from the dough on the surface. Potatoes are used both raw and boiled, for example, in the form of puree, which reduces the baking time. A simple pie with potatoes and onions is used as a substitute for bread when using different soups. A pie in the composition of which includes meat, potatoes and onions is the most common nourishing, juicy and fragrant dish.
Consider several options for making a delicious pie with potatoes and onions.
Pie with potatoes, onions and meat in the oven
Ingredients:
For the test:
- cream - 1 glass;
- butter - 125 g;
- egg - 1 piece;
- soda - 1/4 tsp.
- salt - 1/4 tsp.
- Wheat flour - about 500 g;
For filling:
- potatoes - 300 g;
- onions - 200 g;
- beef pulp - 0.4 kg;
- black pepper freshly ground;
- cumin - 9 g.
Preparation
Prepare the dough. To do this, pour the cream into the melted butter, add salt, soda and egg and mix until smooth. Then gradually adding flour, we knead a steep, elastic dough. We divide it into two parts and let it stand, covered with a film.
In the meantime, we will prepare the products for the filling. Cut the peeled potatoes and onion into small cubes. Grind the meat, as small as possible. Mix everything with salt, pepper and cumin in one bowl.
On the rolled out first sheet of dough, laid on a greased baking sheet, lay out the filling, cover with a second layer and patch the edges.
We put it in the oven, pre-lubricating the beaten egg with water and making several incisions for the release of vapors. Bake our cake at a temperature of 180 degrees for fifty minutes.
Pie with potatoes, cheese, onions and mushrooms
Ingredients:
For the test:
- milk - 1 glass;
- margarine creamy - 125 g;
- egg - 1 piece;
- yeast - 25 g;
- salt - 1/4 tsp.
- sugar - 1/4 cup;
- Wheat flour - about 800 g;
For filling:
- potatoes - 0.5 kg;
- onions - 200 g;
- champignons - 0,4 kg;
- hard cheese - 150 g;
- black pepper freshly ground;
- vegetable oil - 40 ml;
- salt.
Preparation
For the dough, heat milk to a pleasant hand of warmth, dissolve yeast in it, add salt, sugar, beaten egg and mix. Then, gradually pouring the flour gradually, knead the soft, elastic dough to the point of detachment from the hands. We put it in a warm place for forty minutes. Then one time we knead and let them rise again.
For the filling we clean potatoes, boil in salted water and turn into a thin puree.
Mushrooms are washed, cut into plates and fried with chopped onion in a frying pan with vegetable oil, salt and pepper.
Mix the cooled mashed potatoes with mushroom fry and grated cheese.
Now we divide the dough into two parts, roll it out, distribute one of them on a greased baking sheet and spread the stuffing on it, leaving two centimeters on the edges. Cover the second layer of rolled dough and tear the edges with a pigtail. We give the pie twenty or thirty minutes.
Lubricate the pie with an egg with the addition of water, pierce quite often around the perimeter and send it to a preheated 185 degree oven for forty to fifty minutes. We select the time taking into account the peculiarities of our oven.
We serve the pie to the table warm. Bon Appetit!