Yeast Pies with Milk, Potatoes and Sausages (in the Oven)
by Editorial Staff
An excellent substitute for breakfast or dinner, and also a great option for a snack to go – yeast dough pies with mashed potatoes, fried onions, and sausage. These pies are ruddy, appetizing, hearty, and very tasty.
Cook: 2 hours 20 minutes
Servings: 10
Ingredients
For the test:
- Milk – 180 ml
- Vegetable oil (I have sunflower oil) – 50 ml + for greasing a baking sheet
- Eggs – 2 pcs.
- Flour – 400 g (3 cups with a capacity of 200 ml)
- Pressed yeast – 15 g
- Sugar – 1 teaspoon
- Salt – 0.5 teaspoon
For filling:
- Potatoes – 350 g
- Sausages (I have milk) – 150 g
- Bulb onions – 1 pc.
- Butter – 25 g
- Salt – 0.5 teaspoon
- Refined sunflower oil (for frying) – 50 ml
For sprinkling the pies:
- Black sesame – 1 tbsp
Directions
- Heat the milk slightly until warm (but not higher than 40 degrees). Dissolve sugar, yeast, and a tablespoon of flour in milk. Leave it on for 15 minutes.
- When a frothy cap forms on top, pour the dough into a large bowl. Add salt and eggs (take one yolk and leave to grease the pies).
- Add vegetable oil to a bowl and whisk everything together.
- Little by little adding the sifted flour, mix it into the dough.
- When the whisk becomes difficult to handle due to the thickness of the dough, lay it on the table surface and continue kneading with your hands.
- Ready yeast dough is elastic, keeps the shape of a ball, and does not stick to your hands. Transfer the dough to a bowl, cover with cling film, and place in a warm place for 1 hour to proof.
- While the dough is rising, prepare the filling: wash the potatoes, peel, cover with water and boil until tender (15-20 minutes after boiling water).
- Peel the onions and cut them into small cubes. Fry the onions in vegetable oil until golden brown, 8-10 minutes.
- Drain the finished potatoes. Add salt and butter. Crush the mashed potatoes.
- Add the fried onions along with the vegetable oil in which they were fried. Mix well.
- The filling turned out to be soft, homogeneous, with small inclusions of onions. Cool the puree completely before shaping the patties.
- Meanwhile, the dough has grown 2.5-3 times in volume. Wrap your hands around it, releasing all the air.
- Divide the dough into 10 equal pieces and roll into balls (you get about 70 g balls). Cover them with plastic wrap to keep the dough from chapping.
- Use a rolling pin to roll out a ball of dough into a round cake about 0.5 cm thick and 10-12 cm in diameter.
- Put 1 tablespoon of potato filling in the center of the flatbread, on top – the sausage peeled from the shell.
- Join the edges of the dough over the filling and close the pie with a tight seam.
- Form the rest of the patties in the same way and, as they form, place with the seam down on a baking sheet greased with vegetable oil. Let it sit for 10-15 minutes. While the pies are melting, turn on the oven to heat up to 180 degrees.
- After a while, grease the pies with yolk, sprinkle with black sesame seeds, and send to the preheated oven.
- Bake pies with potatoes and sausages at 180 degrees for about 20 minutes, until cooked – they will increase slightly in size and become a beautiful light brown color. Yeast pies with milk, potatoes, and sausages are ready. Let them cool slightly.
- Then remove the nails from the baking sheet and cover with a clean towel. Airy yeast dough, hearty filling, light crunch of sesame seeds, and a juicy sausage inside – a great opportunity to feed the whole family, because who would refuse such yeast pies.
Enjoy your meal!
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