Cheesecakes with potatoes made from unleavened dough. Culinary recipes and photo recipes. Basic cooking steps

Vatrushki with potatoes (from the Old Church Slavonic language the word “vatra” is translated as “fire”) is one of the most popular types of unsweetened open pies in Russia, which can be combined with tea, milk, soups and broths. The peculiarity of the dish is that the dough for potato cheesecakes is made with yeast, and the potatoes are boiled and mashed in advance. Total cooking time is 2 hours.

Ingredients for 6 servings:

• wheat flour – 2 cups (300 grams);
• fresh milk - half a glass;
• chicken eggs - 2 pieces;
• salt - half a teaspoon;
• sugar – 1 tablespoon;
• butter – 85 grams;
• dry yeast - half a bag (6 grams) or 15 grams of fresh;
• vegetable oil – 20 grams (for greasing the baking sheet);
• potatoes – 3-4 pieces (350 grams);
• sour cream – 25 grams.

If desired, you can add pieces of lard to the potato filling (at the 8th stage of cooking), fried onion, rubbed hard cheese, sausage, minced meat, chopped herbs or hard-boiled egg, as well as any spices to taste: coriander, black ground pepper, paprika, etc.

Recipe for cheesecakes with potatoes

1. Heat the milk on the stove to 32-34°C (warm, but not scalding) and remove from heat.

2. Add sugar, salt and yeast to the milk. Stir and leave for 10-15 minutes in a warm place to activate the yeast.

3. Quarter pack butter Heat in a saucepan over medium heat until melted, then remove from heat and cool to room temperature.

4. Beat the eggs into a deep bowl, then beat with a whisk until smooth. Add melted butter, stir.

5. Peel and wash the potatoes. Cut into 4-6 pieces, place in a saucepan, add water and place over medium heat.

6. Add the risen yeast to the bowl with the butter-egg mixture. Mix. Gradually add sifted wheat flour, kneading the dough of medium thickness (first mix with a spoon, then knead the dough for cheesecakes with potatoes with your hands on the countertop, periodically adding flour).

7. Roll the finished dense dough into a ball, place in a deep bowl and cover with a kitchen towel. Leave in a warm place for 60-90 minutes.

8. 15-20 minutes after boiling, check the potatoes for readiness (a fork or knife should easily pierce the flesh). Drain the water from the finished boiled potatoes, then mash until pureed without lumps. Add sour cream, 15-20 grams of butter, other ingredients (optional) and salt to taste. Mix until smooth.

9. Transfer the dough to a floured countertop, then roll into a roller. Divide the resulting “sausage” into 6 equal pieces the size of a plum and form into balls.

10. Grease the baking sheet vegetable oil. Place the dough balls so that the distance between the pieces is at least 5-7 cm.

11. Place the baking sheet in a warm place for 20-25 minutes for the dough to rise. During this time, preheat the oven to 200°C.

12. Dip a glass into sifted wheat flour and make a hole with the bottom in each dough piece.

13. Fill the holes with potato filling (you can lightly press them inside with a spoon), then grease the rims of the cheesecakes with sour cream (about a teaspoon per piece is required).

14. Bake potato cheesecakes in the oven on the middle rack for 18-20 minutes until the dough appears golden brown.

Step-by-step recipes for hearty, delicious homemade cheesecakes with potatoes

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

2 gr.

8 gr.

Carbohydrates

130 kcal.

Option 1. Classic recipe for cheesecakes with potatoes

Traditionally, cheesecakes are baked with cottage cheese and served with warm milk, cocoa or tea. But you can safely experiment with the filling and prepare, for example, cheesecakes with potatoes. Unlike pies, they are not very fatty, the dough is very fluffy, airy and tasty. These products can be served with any soups or broths instead of bread.

Ingredients:

• flour 635 g;
• 130 ml milk;
• a couple of eggs;
• 25 g salt;
• 65 g of sah-go sand;
• 105 g drained oil;
• “live” yeast - 20 g;
• vegetable oil;
• 530 g potatoes;
• sour cream - 55 g.

Step-by-step recipe for cheesecakes with potatoes

Sand, salt, yeast are dissolved in warm milk and set aside for a few minutes.

Melt half the butter in a frying pan and cool.

Beat the eggs, pour into cold melted butter, stir with a whisk.

Peeled and washed potatoes are placed in a deep container, filled with water and boiled over medium heat until soft.

WITH boiled potatoes drain the broth, turn the tubers into puree using a submersible blender, add salt, season with pepper, add the remaining oil, mix, and cool.

Pour the egg-oil mixture into the cup with the dissolved yeast and stir.

Pour flour into the mixture and knead until elastic.

Leave in a warm place under clean gauze for sixty minutes.

The dough is divided into portions weighing approximately 60-70 g.

Roll the pieces into balls and place them on a greased sheet.

Leave again for 20 minutes to proof.

Take a tall glass, dip the bottom into flour, then onto pieces of dough, making a small hole.

Place in the resulting holes mashed potatoes 1 tablespoon each.

The top of the potatoes is smeared with sour cream, and the sides of the cheesecakes are also coated with it.

Bake in a hot oven for 20 minutes.

The baked cheesecakes are cooled on metal racks under a towel.

You can supplement the potato filling with any products of your choice, for example, fried onions, lard, cheese, minced meat.

Option 2. Quick recipe for cheesecakes with potatoes

Quick recipe cheesecakes with potatoes involves kneading the dough in a straight method. Here you just need to mix all the ingredients for the dough, knead the elastic, soft dough and keep it under the film for about 1 hour. They turn out just as fluffy, tender and appetizing.

Ingredients:

• 410 g flour;
• 12 g quick yeast;
• 2 eggs (for dough and filling);
• granulated sugar - 35 g;
• 135 ml milk;
• 75 ml vegetable oil;
• water - 70 ml;
• potatoes - 565 g;
• 35 g salt;
• black pepper - 55 g;
• drain oil - 85 g;
• 60 g sour cream.

How to cook cheesecakes with potatoes

Boiled potatoes are freed from liquid and ground with a masher to a puree-like pulp.

The flour is sifted into a deep container.

In a separate container, dissolve the yeast in warm water, stir and leave for a while.

Milk heated by any method is added to the yeast and mixed.

Pour in sugar and salt, add an egg, and pass with a whisk.

Add flour in small handfuls, at the same time pour in sunflower oil, knead until soft.

Let stand for 45 minutes, covered with a towel.

Add some salt to the mashed potatoes, season with pepper, add milk and butter, add a little flour, stir until smooth. Add the egg, beaten with a whisk until fluffy, stir vigorously.

Divide the dough into pieces, roll it into flat cakes, place it on a greased sheet, and let it sit for a while in a warm place.

Place on each flatbread ready-made filling, spread sour cream on top and place in hot oven, bake for twenty-three minutes.

Baked goods are removed from oven, brush with melted butter, cool and serve.

It will turn out more appetizing and more beautiful if you sprinkle the potato filling with fresh herbs after forming the cheesecake.

Option 3. Cheesecakes with potatoes and cheese on kefir

According to the following recipe, cheesecakes with potatoes will also turn out soft and very appetizing. The base of such products does not include yeast, and to add fluffiness, baking soda is added, which dissolves well and quickly in kefir. The hard cheese present in the potato filling gives the baked goods an interesting, unique taste.

Ingredients:

• wheat flour - 575 g;
• medium fat kefir - 265 ml;
• sweetened oil - 120 ml;
• egg - 2 pieces;
• sugar - 35 g;
• 30 g soda;
• potatoes - 575 g;
• 65 g salt (for dough and filling);
• Russian cheese - 145 g;
• parsley, dill - 5 stalks each;
• 70 g black pepper;
• sour cream, not very fatty - 40 g.

Step by step recipe

Pour soda, sugar, a little salt into warm kefir, stir, and set aside for a quarter of an hour.

Add the egg beaten with a fork at the same time as sunflower oil, mix again.

Add sifted flour in small handfuls, mix well after each.

Knead the tender elastic dough, cover with a towel and let it rest on the table for a few minutes.

The tubers are peeled, washed, cut into small pieces, and boiled for 25 minutes. Drain the broth, pound until pureed, add the last egg, grated cheese and finely chopped parsley and dill, add salt, season with pepper, and knead well.

The base is divided into moistened pieces vegetable oil With your hands, make a small depression, put a tablespoon of mashed potatoes with cheese and herbs in each.

Place the cheesecakes on a greased sheet.

Spread sour cream on top of the filling and place the cheesecakes in a hot oven for half an hour.

The cheesecakes will turn out even more unusual and tastier if you use smoked sausage cheese instead of Russian cheese.

Option 4. Crumbly cheesecakes with potatoes

Another option for a quick fix: The dough for cheesecakes is made without yeast, which does not require a long rise. Thanks to the use of sour cream and butter for the base, the products come out very crumbly, tender, and pleasant to the taste.

Ingredients:

• sour cream (any) - 255 g;
• 550 g plain flour;
• butter - 255 g (for filling and dough);
• sugar sand - 50 g;
• 35 g salt;
• soda - 40 g;
• 3 eggs;
• 4 potatoes;
• milk - 85 ml;
• 50 g black pepper;
• 35 g spices for vegetables.

How to cook

The peeled potatoes are washed, placed in a small saucepan, lightly salted, and boiled over medium heat for 25 minutes.

For the dough: put sour cream in a cup, add pre-melted and cooled butter (half of what is specified in the recipe), 3 eggs, sugar, salt, add flour, previously sifted and mixed with soda, knead thoroughly until a soft, elastic consistency.

Leave the dough on the table under cling film“rest”, cut into pieces.

Drain the broth from the boiled potatoes, crush them with a masher, pour in the milk, add the remaining oil, salt, pepper, spices, stir thoroughly.

Each piece of dough is slightly flattened with your hands, edges are made along the edges and a little filling is placed in the recess.

Brush the top with beaten egg and place in a hot oven for 20 minutes.

You can experiment with the filling by adding it to mashed potatoes. smoked sausage, cheese and other products.

Option 5. Rye cheesecakes with potatoes and onions

This version of cheesecakes with potatoes is suitable for people watching their weight, since products made from rye flour contain a minimum of calories. Thanks to the yeast, they come out just as fluffy and airy, and the sautéed onions added to the filling make them juicy, satisfying and appetizing.

Ingredients:

• 435 g rye flour;
• 145 ml milk;
• 90 g drained oil;
• bulk yeast - 45 g;
• 30 g salt;
• 660 g potatoes;
• 2 onions;
• 65 g black pepper;
• 80 ml refined oil.

Step by step recipe

Peeled potatoes are boiled, ground with an immersion blender, adding a small piece of butter and salt.

Peel the onions, sauté in a frying pan with vegetable oil and transfer to potatoes, stir thoroughly.

Heat the milk a little, add yeast, 2 handfuls of flour, stir and set aside for 10 minutes.

After air bubbles form on the surface of the dough, pour in the remaining butter that has melted in the frying pan and cooled down, add salt, and add the rest. rye flour, knead until elastic and let stand a little longer in a warm place to rise.

Cheesecakes are formed: the dough is divided into small pieces, using a rolling pin they are turned into flat cakes of medium thickness, small sides are made along the edges and the filling is placed in the middle.

Bake for 20 minutes at a temperature no higher than 180 degrees.

Serve cooled with tea or as an addition to lean soups.

Instead of whole milk You can use sour, plain water will also work.

Dear readers, hello! It's fasting, but men don't like to fast. This is understandable, they work physically, so they are ready to eat meat in any form for breakfast, lunch, and dinner. True, not everyone is like that, but men are meat eaters. But even if you don’t give them meat, just give them something more satisfying. I think that many men will agree with me. Therefore to meat cutlets today I cooked potato shangi, but only from unleavened dough. The recipe for making potato shanegs from unleavened dough at home is very simple and even a novice housewife can prepare it. And the photos will help you quickly understand the cooking technology.

Do you remember in the movie “Girls” Tosya Kislitsina listed what can be cooked from potatoes? Her list also included potato shangi. Check out this excerpt!

Potato Shangi - history of the name

So, today we have potato shangi on the menu. According to Wikipedia, shangi (diminutive - shanezhki) is Russian dish, which are round open pies. Various fillings are placed on top of the dough. Most often, mashed potatoes, steamed cereal or crushed berries are used for the filling. They are made from yeast or unleavened dough.

The name of the dish was borrowed by the Slavic population of the Russian North from the language of the aboriginal Finnish tribes. Then, together with the settling Northern Russian population, it spread from Karelia to the Ob, and from the 17th century it penetrated into Western Siberia along with the Arkhangelsk and Solvychegodsk colonists. Today the dish is widespread in home kitchen in the Urals, Middle Urals and Trans-Urals, and is relatively little known in the western regions of Russia. Today shangi are made mainly from sour yeast dough, in the old days, Komi-Permyak cuisine also had shangi made from unleavened dough, the so-called “kuliggez” (“kuligi”, in the plural). In Veliky Ustyug and the surrounding area, shangi are still made from unleavened dough and are widely used in local cuisine.

Step-by-step recipe with photos

Products for dough

• kefir – 0.5 l,
• 1 egg
• 1 tsp salt,
• 1 tsp soda,
• sift flour through a sieve, enough to form a stiff dough, about 1 kg.

How to make unleavened dough

We combine all this, mix thoroughly and knead into a stiff dough, like dumplings. When the dough is ready, cover it with a napkin and let it rest a little.

In the meantime, make the filling for the potato shaneg.

Filling for shaneg

For the potato filling you need:

• 0.5 kg potatoes,
• 50 grams of butter,
• 1 glass of warm milk,
• 2-3 raw eggs, salt to taste.

Preparing the filling

Boil the peeled potatoes in salted water until fully cooked. Drain the water from the finished potatoes, add butter, wait a little until it melts and crush the potatoes with a pestle, gradually add milk and raw eggs. Mix everything thoroughly to obtain a homogeneous, not thick, but not liquid mass.

Baking

Now let's get back to testing. We make small sausages from the dough, cut them into small equal parts, roll them in flour and roll them out into flat cakes the size of a tea saucer. Place the flatbreads on a warm, greased baking sheet.

Place our potato filling on top of the dough, lifting the edges with your finger to create a wavy edge. Place in the oven for 15-20 minutes. In fact, every housewife knows her technique best, so place the baking tray where it is hottest.

Cheesecakes

How to make delicious cheesecakes with potatoes classic recipe! A great option to cook them for a picnic. A simple step-by-step recipe with photos!

1 hour

210 kcal

5/5 (2)

I always encourage young cooks to take up easy baking of picnic snacks more often. Many people begin their culinary career by cooking scrambled eggs, gradually turning into an omelet, fearing that anything else is beyond their skills and experience. And this is in vain! At one time, for the first time I decided to cook the most tender cheesecakes with potatoes in the oven and did not regret it at all, since the process itself gives much more knowledge about baking than expensive cooking courses. I strongly advise dear beginners to do the same, because as a result you will receive not only skill, but also a beautiful, aromatic and satisfying product with amazing rich taste, which will not disappoint anyone.

Today I have prepared for you a signature family recipe for potato cheesecakes so that you can make this at any time. famous pastries without worries and frantic searches on the Internet.

Preparation time: 60-70 minutes.

Kitchen appliances

• Baking tray for square or rectangular products with a diameter of 25 cm.
• Bowls (several pieces) deep, volume from 350 to 950 ml, medium sieve.
• Linen and cotton towels, a saucepan with a capacity of 500 ml.
• Tablespoons and teaspoons, metal grater, cutting board ( only wooden).
• A rolling pin, a whisk, a pastry brush, a measuring utensil (a cup or a kitchen scale) and a wooden spatula.

You will need

Dough

In my opinion, the best cheesecakes are made from dough homemade, however, you can choose high-quality yeast in the store. Just remember to defrost it completely so that your cheesecakes turn out fluffy, airy and soft.

Filling

• 400-500 g potatoes;
• 1 chicken egg;
• 50 g hard cheese;
• 7 g table salt.

Additionally

• 1 egg yolk;
• 20-30 g sour cream;
• 1 teaspoon of purified water;
• 10 g butter or margarine.

At this stage, you need to decide whether you will prepare cheesecakes with raw or boiled potatoes, since to use potatoes without subsequent heat treatment, you must first wash them thoroughly with a brush, and then peel them, grate them on a fine grater and immerse them in cold water. If you cook it, then you don't need to do any of this.

Cooking sequence

Preparation

Dough

The dough proofing time can be reduced by using an adjustable oven. temperature regime. Heat it to thirty or forty degrees, place the bowl with the dough inside and watch the process of raising the mass, which should almost double in size.

Filling

By the way, at this stage you can add other spices to the filling, besides salt, which will give your product a knock-down, appetizing aroma - start with ground black pepper, and continue with your favorite seasonings such as basil, a mixture of allspice or marjoram. Just don't put too many different spices, as this will kill the delicious aroma of the dish.

Assembly and baking

If you decide to cook cheesecakes with potatoes not in the oven, but in a slow cooker, after greasing the bowl with margarine, put three or four flatbreads there and manually make recesses for the filling - this way the products will not fall apart and will bake perfectly in the “Baking” or “Bread” program.

That's all! Your amazing cheesecakes with fragrant potatoes completely ready! Transfer them from the baking sheet to a spacious serving dish and garnish with fresh herbs, boiled quail eggs and young garlic - it’s just a bomb, my family usually can’t take their eyes off these amazing cheesecakes.

You can also sprinkle your hot works of art with sesame or sunflower seeds and coat with mayonnaise, but this is a matter of taste, so try this on one serving first. I advise you to store the products for no more than two to three days, since they quickly become hard and lose their taste.

Attention to the video recipe

Watch the video to see how to perfectly knead the dough and make beautiful cheesecakes with potatoes without any extra hassle.

Cheesecakes with potatoes are widely popular in Central and Eastern European countries such as the Czech Republic, Slovakia, Ukraine, Serbia and Russia. They are getting ready different ways, however, tenderness, aroma and excellent taste remain unchanged characteristics of flour products

Products with potatoes that resemble cheesecakes are actually called shangi - a pioneer dish that appeared in the North. Many people associate shanezhki with the warmth and care with which their grandmother surrounded them, treating fragrant pastries from a Russian oven.

To try to repeat the recipe in urban conditions, you should prepare:

• 7 eggs;
• 50 ml sour cream;
• 150 g butter;
• ½ l milk;
• 100 g margarine;
• 900 g flour;
• 2 kg of potatoes;
• 30 g yeast;
• a little sugar and salt.

Cooking method:

1. Melt ⅓ butter and margarine in a bowl, after which sour cream, warm milk, a spoonful of sugar and a pinch of salt are added.
2. When the liquid mixture reaches room temperature, add the yeast solution, 3 eggs and flour.
3. The dough is kneaded and left to rise for 1.5 hours.
4. Mashed potatoes are prepared, which is mixed with 3 eggs and the remaining butter.
5. When the dough has risen, it is kneaded well, and then small cakes are formed from it with depressions in the center, which can be made with a mortar.
6. The filling is placed in the recesses, after which the products are coated with egg.
7. Shangi are baked for 20 minutes at 220°C.

From yeast dough

To make cheesecakes using dry yeast you need:

• 250 ml milk;
• 2 eggs;
• 30 g sugar;
• a packet of yeast;
• 150 g butter;
• 600 g flour;
• the same amount of potatoes;
• 50 ml sour cream;
• salt.

Preparation stages:

1. A dough is prepared from warm milk, sugar, a pinch of salt and dry yeast, into which the flour is sifted and ⅔ melted butter and eggs are added.
2. The potatoes are boiled in salted water and mashed with the remaining oil.
3. The elastic dough, which has risen in 1.5 hours, is divided into 12 equal balls, which are flattened.
4. The flatbreads are laid out on a baking sheet, where holes are made in them using a hot glass and filled with filling.
5. The cheesecakes are baked for 20 minutes in an oven preheated to 200°C.

How to make from rye flour

If when preparing cheesecakes with potato filling If you use rye flour, the result will be a Karelian dish known as “kalitki”.

It is enough to prepare:

• 500 g flour;
• the same amount of potatoes;
• 200 ml kefir;
• 200 g sour cream;
• 100 g butter;
• 100 ml milk;
• salt.

When creating a dish:

1. The potatoes are boiled and mashed with the addition of butter and milk.
2. A dough is kneaded from kefir and flour, from which, after “resting,” the sausage is rolled and divided into pieces.
3. Circles are rolled out from individual parts, and potatoes are placed in the center.
4. The edges are pinched to form the edges.
5. The products are laid out on a baking sheet, flavored with sour cream and placed in the oven for 15 minutes.

Cheesecakes with potatoes made from unleavened dough

Simple, but very tasty baked goods are created from a food set:

• 600 g flour;
• 250 ml water;
• 1.5 kg of potatoes;
• 150 ml milk;
• 1 egg;
• 100 ml vegetable oil;
• 70 g butter;
• salt.

During the preparation process, the following actions are carried out:

1. Unleavened dough is kneaded from flour, water and ⅔ sunflower oil.
2. While the dough is resting, mash the potatoes with the addition of eggs, butter and milk.
3. From ready dough Thin circles are prepared, the middle of which is occupied by the filling.
4. The sides are formed, after which the products on the baking sheet are sent to the oven at standard temperature for 20 minutes.

Simple recipe in the oven

Cheesecakes with potatoes in the oven can be prepared very simply and quickly using:

• 4 potato tubers;
• a piece of butter;
• ½ kg puff pastry.

Basic preparation steps:

1. The potatoes are boiled and pounded together with butter.
2. The puff pastry is rolled out.
3. Circles are cut out of a thin layer into which the filling is placed.
4. Cheesecakes are formed and baked at 180°C for about 20 minutes.

From butter dough with sour cream

Delicious potato products can easily be prepared from butter dough by preparing the following set of products:

• 500 g flour;
• 30 g butter;
• 220 ml sour cream;
• 2 chicken eggs;
• 15 g sugar;
• 1 kg of potatoes;
• 100 ml milk;
• a little salt.

To prepare aromatic products with a bright taste:

1. Flour is sifted into a deep bowl into a mound.
2. Melted butter is poured into a rise made in a flour mound, an egg is driven in, sugar, salt and sour cream are placed.
3. The dough for cheesecakes is kneaded until soft, after which it is sent into the cold for 30 minutes.
4. At this time, puree is prepared from potatoes with milk, which is laid out in rolled circles from the rested butter dough.
5. The products are shaped into cheesecakes and baked for 20 minutes in the oven.

Lazy loaf cheesecakes with potatoes

An interesting recipe that requires no time to bake.

It is enough to acquire the following components, which include:

• loaf;
• ½ kg potatoes;
• 250 ml milk;
• 2 eggs;
• a piece of butter;
• salt and a little sunflower oil.

Creation method:

1. The potatoes are boiled and pureed with the addition of butter.
2. In a separate bowl, beat the egg with milk.
3. The loaf is cut into pieces, which are dipped in the egg-milk mixture and laid out on a baking sheet greased with vegetable oil.
4. The potatoes are spread over the surface of the bread slices.
5. The baking sheet goes into the oven for 15 minutes.