
Video Delicious Potato Pies Recipe for Every Occasion
Explore this delectable recipe for delicious potato pies! Start by gathering your ingredients: warm water, warm milk, an egg, salt, sugar, dry yeast, vegetable oil, and flour for the dough. For the filling, you'll need potatoes, a medium onion, salt, black pepper, and butter. To begin, finely chop the onion and sauté it in vegetable oil until golden brown. Next, peel and boil the potatoes until they're soft, then mash them with the sautéed onions, butter, salt, and a pinch of black pepper. Set this scrumptious filling aside. Now, for the dough, combine the warm water, warm milk, sugar, and dry yeast in a large bowl. Let it froth, then add the egg, salt, and vegetable oil. Gradually mix in the flour to form a smooth dough. Let it rise until doubled in size! Once ready, divide the dough, roll it out, and fill each circle generously with that tasty potato mixture. Fold, seal, and bake until golden brown. Enjoy your warm, delicious potato pies!
Check Full RecipeIngredients
Dough Ingredients
60 milliliters warm water (about 0.25 cup)
420 milliliters warm milk (about 1.75 cups)
1 egg
10 grams salt (about 2 teaspoons)
15 grams sugar (about 1 tablespoon)
8 grams dry yeast (about 2.5 teaspoons)
40 milliliters vegetable oil (about 3 tablespoons)
630-650 grams flour (about 5 cups)
We recommend:
For dry yeast:
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Saf Instant Yeast, 1 Pound Pouch
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Fleischmann’s Yeast, Fleischmann’s Instant Dry Yeast, 16 Ounce - 1 Pack, Fast-Acting, Gluten Free, No Preservatives
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For vegetable oil:
For all-purpose flour:
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)
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King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
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Filling Ingredients
300 grams potatoes (about 2 medium potatoes)
1 medium onion
0.5 teaspoons salt
a pinch of black pepper
40 grams butter (about 3 tablespoons)
We recommend:
For potatoes:



For onion: