Pie with potatoes and buckwheat. Pie with buckwheat and potatoes Cooking Lenten pie with buckwheat and potatoes

You can diversify your Lenten menu with a very tasty pie with potato and buckwheat filling..

To prepare the pie we will need:

150 gr. buckwheat
3 pcs. potatoes (for dough - 1 pc.; for filling - 2 pcs.)
1 onion
Water (for cooking potatoes – 500 ml; for preparing buckwheat – 250 ml.)
30 gr. raw yeast
1 tbsp. Sahara
2 stacks flour (glass capacity 250 ml.)
150 ml. potato broth
Vegetable oil
Sesame (seeds).

Cooking method:

And these are the products that you will need to prepare lean potato pie with buckwheat.

Let's prepare the dough: grind the raw yeast together with sugar, put it in a warm place for 20-25 minutes.

We peel and boil the potatoes (you will need 1 piece in the dough), prepare the puree, do not drain the broth, it will also be needed in the dough.

Add warm potato broth, mashed potatoes, salt, 2 tbsp to the suitable yeast. flour, mix, cover and put in a warm place for half an hour.

Add the remaining flour in parts to the suitable dough and knead the dough.

Place the dough in a cup, cover and place in a warm place again for another half an hour.

During this time, we will prepare the filling, boil the buckwheat until tender, prepare mashed potatoes from the rest of the potatoes, and fry the onions, previously peeled and finely chopped, until golden brown. Combine the prepared ingredients for the pie filling, add salt and mix. Ready!

And the dough came up!

Divide the dough into two parts - larger and smaller.

Line a baking pan, size 20 -25, with baking paper greased with vegetable oil, roll out the larger part of the dough, place it in the pan, form high sides, spread the filling evenly.

Next, roll out a smaller part of the dough into a layer that fits the size of the mold, cover the filling and pinch the edges. Lightly toast the sesame seeds. Grease the pie with vegetable oil and sprinkle with fried sesame seeds.

Bake the pie at 200 degrees for 20-25 minutes until golden brown.

Then remove the pie from the mold, remove the paper, cut into pieces and serve.

This amount of ingredients makes a big pie.
Bon appetit!

In general, you can cook different delicious dishes from potatoes, they all turn out interesting and tasty in their own way. You can make potato gratin very easily and quickly; this dish turns out to be very unusual, and thanks to the sauce and cheese it takes on a more interesting taste.

Found on Odnoklassniki

For the test:

Kefir - 2 cups

Vegetable oil - 0.5 cups

1 teaspoon dry yeast

Salt - 1.5 teaspoon

Sugar - 1 teaspoon

Flour - 3 cups

1 glass = 200 grams

Mix kefir and vegetable oil and heat slightly until warm. Pour yeast, salt, sugar and flour into the warm mixture. Separate the white from the yolk and add it to the dough, leaving the yolk to grease the top. If you feel like you need to add a little more flour, feel free to add it, just don’t overdo it. We put our dough in a warm place (I put it on the radiator) for 30 minutes. Meanwhile, prepare the filling.

For filling:

Peel 1 kg of potatoes and set to cook like mashed potatoes. Finely chop the onion and fry in vegetable oil. Pour 1 glass of buckwheat with 1 glass of boiling water or broth (if available). Put on the fire so that the liquid evaporates (buckwheat should remain half-cooked). When the potatoes are ready, drain the water and make a puree, add onions and buckwheat. Mix everything well.
Then roll out the yeast dough into a circle twice as large as the baking sheet. And put it on the baking sheet, then mix the potatoes with buckwheat. And close the dough with an envelope, having first wetted your hands in water so that the dough does not stick and it is convenient to pinch the ends. Decorate the top with the remaining dough and place into a preheated oven at 200 degrees for 45 minutes. From the remaining dough I also made 3 flatbreads (I added grated cheese inside) and fried them in vegetable oil.
This pie is delicious, both hot and cold. It will also keep in the refrigerator for 4 days. And it can be reheated in the microwave (as soon as it comes out of the oven). It is served with borscht or broth (instead of bread), as well as with jellied tongue, fish or jellied meat.

Another recipe.

The pie is very simple and tasty, almost everyone here bakes it. I made the dough in a bread machine using the most common yeast dough according to the recipe "Imperial buns", but it should be a little sweet.

"Imperial buns" according to Stern's recipe from bread machine .ru. I copy the author's recipe:

500 g white flour

300 ml warm milk

20 g fresh yeast or 7 g dry

1 table. spoon of sugar

1 tablespoon salt

75 g butter

1 egg, beaten (for brushing)

sesame, poppy

Heat the milk, pour it into the bucket of the bread machine. Then do everything as usual - sift the flour, salt, sugar, melted butter into different corners of the bread machine. “Dough” mode - 1 hour 50 minutes. Roll out the finished dough, roll it up, cut the roll into 15 pieces, form buns and leave them to rise in a warm place, covered with film, for 30 minutes. Make cuts with a sharp knife, brush with egg, sprinkle with poppy seeds or sesame seeds and bake for 15 minutes at 200 degrees Celsius. The buns are typically German and have a German name for a reason! They are NOT sweet, salty! But they are great for sandwiches and snacks! However, if you add 1.5 teaspoons of salt, it will not be worse.
I didn’t sprinkle anything on it, but I really liked the buns anyway. Yummy! My photo.

Yesterday I made half the dough, just 0.5 tsp salt and table sugar.

Boil the potatoes and buckwheat separately as usual, do not salt the potatoes. Drain the potatoes completely and mash them with a masher. Then I mix the potatoes with boiled buckwheat, add the fried onions in vegetable oil (there should be a lot of oil so that the onions float in it) and then add seasonings according to your taste: salt, black and red pepper, whatever you like, knead well. Place thinly rolled dough on a baking sheet, then our filling, and cover with a thin ball of dough on top, brush with yolk, sprinkle with black pepper on top, prick with a fork and into the oven until golden brown. Girls, try it, the pie is really delicious. You should eat it warm, with sour cream. And the next day, if you heat it in a frying pan, it’s absolutely delicious. (My little one doesn’t particularly respect buckwheat, but he eats the pie with great pleasure.)

BON APPETIT!!!

1 Boil the potatoes, drain the water (do not throw out the broth), and mash the potatoes into a puree. We will prepare the dough using the broth. Grind the sugar and yeast and place in a warm place for 10 minutes.
2 Cool 150 ml of potato broth to room temperature, add yeast, warm mashed potatoes and 2 tablespoons of flour, stir, cover with a towel and leave in a warm place for 20 minutes.
3 Dough the hem, add sifted flour to it in portions and knead a soft dough. Cover the dough with a damp towel and take it to a warm place for 50-60 minutes. During this period of time, knead the dough twice. That's it, the dough is ready to work, it has doubled in volume.
4 Boil potatoes and buckwheat until tender, separately. Cut the onion into cubes and fry in vegetable oil. Then mash the hot potatoes, add prepared buckwheat and fried onions. Add salt to taste.
5 Line a 15x15 cm mold with cooking paper. Roll out 2/3 of the dough into a layer 1 cm thick and place it in the mold so that there are sides. Fill the form with the dough filling.
6 Next, place the rest of the rolled out dough on top. Pinch the edges. Grease with sunflower oil and sprinkle with sesame seeds.
7 Bake the pie for 35-40 minutes at 190 C.

We have this in Western Ukraine pie Probably every housewife bakes. It is incredibly tasty, satisfying and easy to prepare. And since, the dough for this pirogue my beloved assistant kneaded - Moulinex bread machine, all I have to do is prepare the delicious filling. In addition to traditional buckwheat and potatoes, I added fried porcini mushrooms - it turned out delicious! Pie It turns out big, so if your family is small, you can use half the recipe. I really like the dough to be very thin, but there should be as much filling as possible. Such pie with buckwheat and potatoes goes very well with Ukrainian borscht.

For cooking pie with buckwheat and potatoes we will need:

For cooking test(1000 gr.) we will need:

605 gr. wheat flour
330 ml. water
2 tbsp. vegetable oil
1.5 tsp. salt
1 tbsp. Sahara
2 tbsp. milk powder
13 gr. fresh yeast

For cooking fillings we will need:

10 potatoes
1 cup buckwheat
White mushrooms
2 onions
Vegetable oil
Salt, pepper to taste

All dough ingredients put it in the bread machine bucket and turn it on.
This is my program № 1 and is called WHITE BREAD.
The total time of this program is about 3 hours, so it is necessary that the dough is kneaded for 2 hours and then the bread maker must be turned off.
While the dough is rising, prepare pie filling.

Peel the onion, finely chop and fry in vegetable oil.

Add White mushrooms, salt, pepper and fry until done.

Buckwheat sort it out, wash it and set it to cook. (I cook in the microwave for about 15 minutes)

Potato Peel off the skin and set to cook.
When the potatoes are soft, mash them like mashed potatoes.

Combine potatoes, buckwheat porridge and mushrooms with onions and mix well.
If necessary, add salt and pepper.

Let's watch how ours grows dough.

When dough When it’s ready, take it out of the bucket onto a cutting board, divide it into two equal parts.

Grease a baking tray with vegetable oil.

One part test roll it into a rectangle and place it on a baking sheet.

On dough Spread the filling in an even layer. (cooled down)

Lightly grease the top of the filling with sunflower oil. I don’t know if this is true, but one older woman told me that this way the top layer of dough will not come off. I tried it, it doesn’t lag behind, maybe it’s a coincidence, or maybe it’s still true.

Rocking it second layer of dough and place it on top of the filling, sealing the edges well.

Lubricate the top pirogue yolk and be sure to pierce it with a fork in several places.

Let's bake pie with buckwheat and potatoes at a temperature of 200 degrees, approximately 1 hour. But I advise you to monitor the process, since everyone has different ovens.

Our tasty pie ready! Delicious hot pie with sour cream, try it – you won’t regret it!

BON APPETIT!

Another photo of a pie with potatoes and buckwheat, which was sent to me by Leptusa and her son Sashenka. It’s very encouraging that housewives are trying to prepare homemade, very tasty dishes, involving their children in the process! My respect!!! The photos are simply wonderful, for which special thanks to the young talent! The family is deliciously fed - that's a fact!

Friends, just look at what a beautiful pie Leptusu made! It is so big, with a golden, delicious crust. I simply have no words, I can imagine how delicious it is! Sasha, the son of this wonderful young hostess, who is only 5 years old, took a direct part in the process. He loves to take photographs, so the photo of the prepared pie is the creation of this little photographer! Well done!

I will be happy to publish another photo of the pie, but from a different angle, which Alicia prepared, as it turned out to be incredibly appetizing! This is true! I really want to try a piece!

This is the buckwheat and potato pie made by Alicii, who slightly changed the recipe by adding more potatoes and reducing the buckwheat. It turned out very appetizing, to say the least. This pie can feed the whole family. Thanks to this hostess for the work done!