Potato tarts

Name: Potato tarts
Total time: 2 h 20 min
Yield: 10
Cuisine: Russian, Soviet, Ukrainian
Ingredients: Wheat flour for baking - 500 g; Water - 150 g; Milk - 150 g; Dry yeast - 10 g; Sugar - 37.5 g; Salt - 7 g; Chicken egg - 120 g; Potatoes - 960 g; Chicken egg - 60 g

Cookinero 24 Mar 2025

7240

Vatrushki are a popular Slavic pastry, which is a product made from rich yeast dough with an open filling. This delicacy was prepared in Ancient Rus'.

How to cook Potato tarts

Step 1

Heat the water to a warm state, approximately 30-40°C. The water should not be too hot. Pour the water into a deep bowl in which you will knead the dough. Pour in dry yeast, salt and sugar. Mix carefully and leave for 10-15 minutes in a warm place so that the yeast activates.

Step 2

Then add milk and one chicken egg to the diluted yeast. Mix. The milk should also be slightly warm or at room temperature.

Step 3

Sift the flour and add to the liquid.

Step 4

Knead the dough until it begins to come away from the sides of the bowl and your hands. Form the dough into a ball.

Step 5

Cover the dough with a towel or cling film and leave in a warm place to rise for 1 hour.

Step 6

Meanwhile, prepare the filling. Add one chicken egg to the mashed potatoes. Mix the egg into the potatoes very quickly, as the protein may curdle. It is better to cool the mashed potatoes a little beforehand. Salt the filling and mix thoroughly.

Step 7

When the dough has risen, remove it from the bowl and place it on a floured surface.

Step 8

Divide the dough into portions and roll into balls. Place the pieces on a baking sheet lined with parchment. Grease the parchment with vegetable oil beforehand. Cover the dough pieces with a towel and leave for about 20 minutes to rise.

Step 9

Gently flatten each ball of dough with your hands and use a glass to make indentations.

Step 10

Place mashed potatoes into each cavity.

Step 11

Brush the sides of the vatrushki with egg yolk. Put the vatrushki in the oven to bake for 30 minutes.

Step 12

The potato vatrushki are ready. Serve the dish sprinkled with chopped greens. Enjoy your meal!

Potato tarts - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of dry yeast for the dough?

Yes, you can substitute instant yeast for dry yeast. Use the same quantity but skip the activation step (Step 1) and mix it directly with the flour. The dough may rise faster, so keep an eye on it.

How can I make this recipe vegetarian?

To make this vegetarian, replace the chicken egg in the dough and filling with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer. Ensure the mashed potatoes are also prepared without animal-based ingredients.

Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated overnight after kneading (Step 4). Let it come to room temperature and rise slightly before shaping. Alternatively, freeze the dough for up to 1 month; thaw in the fridge before using.

What’s the best way to store leftover potato tarts?

Store cooled tarts in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 10 minutes to restore crispness. Avoid microwaving, as it can make them soggy.

Can I freeze the baked tarts for later?

Yes, freeze fully cooled tarts on a tray before transferring to a freezer bag for up to 2 months. Reheat from frozen in a 180°C (350°F) oven for 15-20 minutes until warmed through.

What can I use instead of mashed potatoes for the filling?

Try sweet potato mash, sautéed mushrooms, or ricotta cheese mixed with herbs. Adjust seasoning as needed. Ensure fillings are cooled and thick to prevent soggy dough.

How can I make smaller or larger portions?

For smaller tarts, divide the dough into more balls (e.g., 12 instead of 8) and reduce baking time by 5-10 minutes. For larger tarts, increase baking time by 5-10 minutes and monitor for doneness.

Why is my dough not rising properly?

Check yeast freshness—expired yeast won’t activate. Ensure the water is warm (not hot) and the dough rests in a draft-free, warm spot. Cold environments slow rising.

Can I use gluten-free flour for this recipe?

Yes, but use a 1:1 gluten-free flour blend with xanthan gum for structure. The dough may be stickier; wet your hands to handle it. Expect a denser texture.

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Potato tarts

How to cook Potato tarts

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Step 12

Potato tarts - FAQ About Ingredients, Baking Time and Storage

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