Lenten pies with potatoes
Lenten potato pies are so tasty that you will want to cook them at other times of the year. Yes, and they look very appetizing: a strong brew is responsible for the ruddy crust, with which the products are lubricated from above (instead of the yolk or whole eggs). Such pastries, hot or cold, can be served with a family tea party, as well as taken to work as a lunch, supplemented, for example, with a salad of fresh vegetables. Be sure to treat colleagues with lean potato pies, especially those who think that food without meat cannot be tasty. Everyone will love it!
Ingredients
Servings 12- 500 g lean yeast dough
- 6 medium potatoes
- 2 medium onions
- 3 art. l. vegetable oil
- 1 st. l. seasoning for potatoes
- freshly ground black pepper
- 1 tsp loose black tea
- salt
Cooking
Step 1
Defrost the dough for lean pies in advance and let it rise slightly at room temperature. Preheat oven to 180°C.
Step 2
Boil potatoes for pies in salted boiling water in their skins until soft, pour over with cold water, cool, peel and grate.
Step 3
Peel and finely chop the onion for the filling of lean pies. Sauté the onion in vegetable oil over medium heat until golden brown, 10 minutes. Add seasoning and black pepper, mix with potatoes.
Step 4
Pour black tea in a cup with about 80 ml of boiling water and let it brew, then strain. This infusion is needed to lubricate lean baking (instead of the usual egg or butter).
Step 5
Divide the dough for lean pies into 12 equal parts, roll each into a cake. Put a large spoonful of filling in the center, pinch the edges.
Step 6
Lay lean potato pies on a baking sheet, seam side down, 1.5 cm apart, and brush with strong tea. Let stand 15 min. Bake in the center of the oven for about 20 minutes. Serve hot or chilled.