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.

Summary

Ingredients

For the dough:

• Wheat flour – 300 g
• Water – 125 g
• Butter – 75 g
• Salt – 0.5 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 – 0.5 teaspoon
• Ground red pepper – 0.25 teaspoon
• Ground black pepper – to taste
• Salt to taste

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Instructions

1. Sift flour into a deep bowl. Add salt and baking powder.
2. Pour in melted and cooled butter.

   

3. Stir flour and butter until crumbly.
4. Pour in water and start kneading the dough.
5. Roll the dough into a ball and leave to “rest” for 15-20 minutes.
6. For the filling, cut pumpkin, potatoes and onion into small cubes.
7. Mix vegetables, add salt, dried garlic, black and red pepper. Also add chopped dill. The filling for the pies is ready.
8. 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.
9. Put a small piece of butter on the filling.

   

10. Pinch the edges of the dough.
11. Wrap with a curly seam for beauty.
12. 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.
13. Remove the brown pies with potatoes and pumpkin from the oven.
14. Pies with potatoes are best served immediately after baking in the oven, cooled slightly.

    

15. Before serving such pies, you can cut off the top from them.

Bon Appetit!