Pies with Potatoes and Pumpkin
by Editorial Staff
Pies with potatoes and pumpkin are a hearty and tasty dish. Crispy shortcrust pastry and tender vegetable filling inside are the best that can be offered for lunch or dinner.
Ingredients
For the dough:
- Wheat flour – 300 g
- Water – 125 g
- Butter – 75 g
- Salt – 1/2 teaspoon
- Baking powder – 1 teaspoon
For filling:
- Potatoes – 250 g
- Pumpkin – 150 g
- Onions – 80 g
- Butter – 40-50 g
- Fresh dill – 3-4 branches
- Dried garlic – 1/2 teaspoon
- Ground red pepper – 1/4 teaspoon
- Ground black pepper – to taste
- Salt to taste
Directions
- Sift flour into a deep bowl. Add salt and baking powder.
- Pour in melted and cooled butter.
- Stir flour and butter until crumbly.
- Pour in water and start kneading the dough.
- Roll the dough into a ball and leave to “rest” for 15-20 minutes.
- For the filling, cut pumpkin, potatoes and onion into small cubes.
- Mix vegetables, add salt, dried garlic, black and red pepper. Also add chopped dill. The filling for the pies is ready.
- Divide the dough into 4-5 parts, the pies will be rather big. Roll each part of the dough into a circle 0.5-0.7 cm thick and put a spoonful of the filling in the center.
- Put a small piece of butter on the filling.
- Pinch the edges of the dough.
- Wrap with a curly seam for beauty.
- Place the shortcrust pastry pies on a parchment-lined baking sheet.
Bake the pies in an oven preheated to 180 degrees for 35-40 minutes. - Remove the brown pies with potatoes and pumpkin from the oven.
- Pies with potatoes are best served immediately after baking in the oven, cooled slightly.
- Before serving such pies, you can cut off the top from them.
Bon Appetit!
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