Bakery products

Lenten Fried Cakes

Ingredients for Making Lenten Fried Pies

For the test:

  1. Wheat flour 1 kilogram
  2. Quick-acting dry yeast 1 sachet
  3. Pure warm water 2.5 cups
  4. Sugar 3 tablespoons
  5. Salt 1 teaspoon
  6. Refined vegetable oil 5-6 tablespoons

For filling:

  1. Potato 1 kilogram
  2. Large onions 1-2 pieces
  3. Salt to taste
  4. Ground black pepper to taste
  5. Refined vegetable oil for frying
  • Main Ingredients: Potato, Onion, Yeast Dough
  • Serving 10 Servings
  • World Cuisine


Kitchen stove, wooden spatula, frying pan - 2 pieces, tablespoon, cutting board, kitchen knife, deep bowl, hand whisk or mixer, serving dish, kitchen paper towels, sieve, medium bowl, fabric towel, kitchen table, plate, vegetable cutter , medium saucepan with a lid, slotted spoon, masher of mashed potatoes, rolling pin, teaspoon, large saucepan with a lid, kitchen potholders

Cooking lean fried pies:

Step 1: prepare the yeast.

Pour clean warm water into the medium bowl (approximately 37-39 degrees) and immediately pour dry yeast, sugar and salt here. Using a tablespoon, mix everything thoroughly until a homogeneous liquid mass is formed. Attention: try to make sure that no lumps of yeast float in the mixture.

Step 2: prepare the flour.

Pour the flour into a sieve and sift it directly over a deep bowl. This process will allow the component to be saturated with oxygen, which in turn will make the dough soft and airy. Immediately after that, in the middle of the hill of sifted flour with clean hands we make a small depression and proceed to the preparation of the dough.

Step 3: prepare the dough for the pies.

Pour the yeast mixture into a slide from flour with a thin stream and at the same time mix everything thoroughly with a tablespoon so that no lumps appear. Then we add vegetable oil to the container, we also must lubricate it with clean, dry hands and knead the dough well. It should turn out elastic, soft and stick a little to the fingers.

Now we give the mass the shape of a ball, cover the bowl with a cloth towel and put it in a warm place roughly for 1 hour. Over this period of time, the dough should increase in size about 2-3 times. In the meantime, we can do the preparation of the filling.

Step 4: prepare the potatoes.

Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Next, put the tubers on a cutting board and use a knife to chop into small cubes.

Shredded vegetables are transferred to a medium saucepan and pour ordinary cold water somewhere 3-4 fingers. Immediately put the container on a large fire and do not completely cover it with a lid. When the liquid begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon and throw it into the sink. Then we fasten the burner and boil the potatoes until cooked. It takes me about 30-40 minutes depending on the size of the slices of tubers. After the allotted time, we check the readiness of the components with the tip of the knife. If the inventory easily entered the cubes of potatoes, then you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 5-7 minutes.

In the end, using the kitchen tack, holding the pan with a slightly open lid, pour the liquid into the sink so that the potatoes remain in the container. Attention: so that the filling is tender, you can still leave a bit of hot liquid. Then, using the pusher, crush the cooked chopped tubers well until puree consistency, and after briefly leave the pan aside, covering it with a lid.

Step 5: prepare onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. Then shake off the component from excess liquid and put it on a cutting board. Now finely chop the onions into cubes and then pour them into a clean plate.

Next, pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, pour the chopped onion here. From time to time, stirring with a wooden spatula, fry the components until golden brown. At the end, turn off the burner, and set the pan aside.

Step 6: prepare the filling for the pies.

In a pan with mashed potatoes, pour fried onions, as well as salt and ground black pepper to taste. Using a tablespoon, mix everything thoroughly until smooth. Everything, the filling is ready! Attention: usually, more spices and salt are added to the potato so that the mixture goes well with a tasteless dough. So do not spare these components and slightly salt and pepper the filling.

Step 7: Cook the Lenten Fried Pies.

When the dough is standing and increasing in size, put it on the kitchen table, crushed with a little flour. Knead the mass with clean, dry hands for 5 minutesso that all carbon dioxide, which is formed as a result of yeast activity, comes out of it. Important: the dough in any case will stick to the fingers, so be sure to lubricate them with vegetable oil. I do not advise adding more flour to the mass, because of this it can become steep, dense and, pies simply will not work.

Next, we also lubricate the working surface with a small amount of vegetable oil and begin to form baking. Using our hands we pluck pieces from the total mass of the dough, which in size will not exceed the female cam. Now we form balls from them and then roll them into cakes approximately 5 millimeters.

Then spread on each circle in the center 1.5 teaspoons potato filling. We make cakes, like on dumplings, and on the conscience we pinch the seam. Turn over all the pies right away 180 degrees so that the joined edges are at the base (thus, the baking will not lose its appearance), and give rest for 10 minutes. During this time, the dish will slightly increase in size, which is what we need.

Immediately after, pour vegetable oil into a clean other pan, which will fill the container exactly on 1 centimeter. We put it on medium heat and let the fat heat up well. Then gently spread the pies here with the seam down and fry on all sides until a pronounced golden crust appears on the surface.
Now we cover the bottom of the large pan with kitchen paper towels and use a wooden spatula to spread the fried dish here. Be sure to cover the container with a lid and leave the baking aside (so the dough will become soft), and in the meantime, put the next portion into the pan. Repeat the procedure until the pies run out. At the end, turn off the hotplate and the modem to invite everyone to the dining table.

Step 8: serve lean fried pies.

When the pies have cooled slightly, we take them out of a deep pan and put them on a special plate. But we serve such tasty and fragrant pastries to the dining table along with tea, coffee, various juices, compotes and other drinks to your taste.
Bon appetit to all!

Recipe Tips:

- In addition to potatoes and onions, you can add fried crushed champignons, as well as various stewed vegetables, to the filling. For example, bell peppers, broccoli, green beans and more to your taste;

- from the calculation of the ingredients indicated in the recipe, I usually add to the filling 1/3 teaspoon freshly ground black pepper and 0.5 teaspoon salts;

- For the preparation of delicious magnificent dough, be sure to use wheat flour of a proven brand, premium and fine grinding. Also pay attention to the production date and always take it fresher. Indeed, in flour, which has been standing on shelves in a store for quite some time, sometimes lumps appear that are difficult to break with a sieve. And this is an extra consumption of the product and a slightly different test consistency;

- make dough cakes in another way. To do this, divide the bulk into several pieces and form a sausage from each. Next, using a knife, cut it into portioned slices and only then roll out the rolling pin to the state of cakes.