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Lenten Potato Pies

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Lenten pies with potatoes are so delicious that you will want to cook them in other periods of the year. Yes, and they look very appetizing: a strong weld is responsible for the golden crust, with which products are smeared from above (instead of yolk or whole eggs). Such pastries, whether hot or cold, can be served with a family tea party, as well as taken to work as a lunch, supplemented, for example, with a salad of fresh vegetables. Be sure to treat your colleagues lenten pies with potatoes, especially those who believe that food without meat can not be tasty. Everyone will like it!

INGREDIENTS

  • 500 g lean yeast dough
  • 6 medium potatoes
  • 2 medium onions
  • 3 tbsp. l vegetable oil
  • 1 tbsp. l seasoning for potatoes
  • freshly ground black pepper
  • 1 tsp leaf black tea
  • salt

STEP-BY-STEP COOKING RECIPE

Step 1

Thaw the dough for lean pies in advance and let it go a little at room temperature. Preheat the oven to 180 ° C.

Step 2


Cook the potato for pies in salted boiling water in a jacket until soft, pour over with cold water, cool, peel and grate.

Step 3

Peel and finely chop the onion for the filling of lean pies. Sauté the onion in vegetable oil over medium heat until golden brown, 10 min. Add seasoning and black pepper, mix with potatoes.

Step 4

Pour black tea in a cup of about 80 ml of boiling water and let it brew, then strain. This infusion is needed to lubricate lean baking (instead of a regular egg or butter).

Step 5

Divide the dough for lean pies into 12 equal parts, roll each into a flat cake. In the center, put a large spoon of the filling, pinch the edges.

Step 6

Lay the lean patties with potatoes on a baking sheet with the seam down at a distance of 1.5 cm from each other and grease with strong tea. Allow 15 minutes. Bake in the center of the oven for about 20 minutes. Serve hot or cool.

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