Thin pies with potatoes "Peasants"

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es with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.

for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying

Peel potatoes, cut into slices and boil in salted water until cooked.

Put out the onion in butter

With the potatoes, drain the broth (leave the part for the dough) and knead it

In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.

The dough is divided into 3 parts, each is shaped with sausage

Cut into pieces

Roll each piece into a circle

Put a tablespoon in the middle of the mug with a slab of filling

The edges of the mug raise and protect

Punch the cake with a seam down and flatten to a thickness of about 5-7 mm

Patties to spread with a seam downwards in a plenty of the red-hot oil

Quickly brown on both sides

Ready to dry pies on a napkin from excess oil

Serve hot with sour cream