Perfect fried pies that do not absorb oil and turn out golden: the secret is in the dough

Fried pies are a truly home-cooked dish. They are often eaten in a bite with tomato juice or your favorite sauce. The most important thing in this recipe is to make a good dough that does not absorb oil, and is crispy and fluffy.

The idea of making golden and low-fat fried pies was published on the Instagram page of food blogger Maria Makarchuk (makarchuk food). For the dough, you will need boiled potatoes.

Ingredients for the dough:

• potatoes - 3 pcs. medium
• water - 500 ml.
• salt - 1 tsp.
• sugar - 1 tbsp
• live yeast - 40 g
• oil - 10 ml (to lubricate the bowl and hands)
• flour - 600 g (be guided by the consistency of the dough, it should be slightly sticky to your hands)

Ingredients for the filling:

• meat - 700 g
• onion - 1 pc
• coarse salt - 10 g
• pepper - to taste
• about 500 ml of vegetable oil

How to make the dough:

1. Boil the potatoes until tender in salted water, cool and mash until smooth.

2. Dissolve the sugar and yeast in the warm potato broth (about 30-35°C).

3. Let stand for 10-15 minutes to allow the yeast to activate.

4. Add mashed potatoes, salt and gradually add flour to the yeast mixture, kneading a soft, slightly sticky dough.

5. Grease your hands and a bowl with oil, put the dough in, cover with a towel and leave it in a warm place for 1-1.5 hours to rise.

6. For the filling, pass the meat through a meat grinder or chop finely.

7. Chop the onion and add to the meat.

8. Season with salt and pepper and mix well.

9. Divide the finished dough into equal parts.

10. Roll out each part into a circle, put the filling in the center, and join the edges of the dough to form pies.

11. Heat the oil in a frying pan and fry the pies on both sides until golden brown.