Vatrushki with potatoes is popular and a traditional dish in the Czech Republic, Slovakia, Ukraine and other countries of Eastern Europe, as well as Russia and Serbia. They are prepared in different ways, but in any case, such pastries turn out to be tasty, tender and very fragrant!
Ingredients for making potato fritters:
Dough:
- Milk 1 glass
- Chicken egg 2-3 pieces
- Salt 1 teaspoon
- Sugar 2 tablespoons
- Butter 1/2 pack (about 100 grams)
- Yeast dry granulated 1 sachet (11 grams)
- Wheat flour, sifted 3-4 cups (about 500-600 grams)
- Vegetable oil 20 milliliters (for the baking sheet)
Filling:
- Potato 6-8 pieces (about 650-700 grams)
- Butter 50 grams for filling and 20 grams for lubrication
- Sour cream 50 grams for stuffing and to taste for lubrication
- Salt to taste
Products not suitable? Choose a similar recipe from others!
Inventory:
Faceted glass (capacity 250 grams), Teaspoon, Tablespoon, Kitchen knife - 2 pieces, Stove, Small saucepan (capacity 2 liters), Small bowl, Saucepan, Deep bowl, Whisk, Kitchen towel - 2 pieces, Deep saucepan (capacity 4 liters), Dinner fork, Pusher, Non-stick baking sheet, Oven, Baking brush, Kitchen gloves, Cutting board, Metal grid (from the oven), Spatula, Large flat dish
Cooking potato fritters:
Step 1: prepare the dough.
Place a small saucepan of milk over medium heat and heat until hot. 34 -38 degrees Celsius. The liquid should be warm, so as not to burn yourself.Once the milk is hot, pour it into a small bowl. There we also add a couple of tablespoons of sugar, a little salt and dry granular yeast.
Mix everything thoroughly and leave in a warm place, near the included stove, on 10–15 minutes.
Step 2: Prepare eggs and butter.
While the dough is infused, put 1/2 pack in a small saucepan butter and put it on medium heat.
After it has melted, cool the butter to room temperature in a cool place, such as near an open window. 
In the meantime, put several eggs in a deep bowl, the number depends on the size, if small - three, if large - two.
Beat them with a whisk until smooth and add the cooled butter there. Mix everything again and proceed to the next step.
Step 3: Prepare and Boil the Potatoes.
We do not waste time in vain, we begin to prepare the filling. Using a kitchen knife, peel the potatoes, wash the tubers under cold running water, cut each into 4–6 parts and transfer them to a deep bowl. Then pour the chopped potatoes with purified water and set to boil over medium heat.
Step 4: prepare the dough.
After 10-15 minutes pour the yeast that has risen in the milk into a bowl with the egg-butter mixture. Stir liquids to uniform consistency and start adding three glasses sifted wheat flour. We act gradually, at the same time kneading the dough of medium density with a tablespoon.
When the spoon stops helping, we continue kneading with our hands on the countertop, gradually adding flour. As soon as the dough becomes denser, roll it into a ball, transfer it to a deep bowl, cover kitchen towel and put in a warm place 1–1.5 hours.
Step 5: prepare the filling.
After 18-20 minutes after boiling, check the readiness of the potatoes with a table fork. If the teeth enter it gently, without pressure, remove the pan from the stove, holding it with a kitchen towel, and very carefully drain all the liquid from it.
Then we knead the pieces of vegetable with a crush to the consistency of mashed potatoes, preferably without lumps! After that, add sour cream, butter, salt to taste and mix everything until a homogeneous consistency - the filling is ready!
Step 6: form cheesecakes with potatoes.
1–1.5 hours insistence yeast dough will increase by 2 – 2.5 times. If it floats, add a little more flour to the bowl and lightly crush the semi-finished flour product with your hands. If not, just transfer it to a countertop sprinkled with flour and roll it into a roller.
Then we divide the dough into 10–12 portioned slices the size of a plum, form balls from them and put them on a non-stick baking sheet, previously greased with a thin layer of vegetable oil.
It is desirable that between them free space at least 5–7 centimeters, as the cheesecakes will increase in size during baking and may stick to each other. 
After that, put the baking sheet in a warm place on 20–25 minutes to rise the dough and preheat the oven up to 200 degrees Celsius.
Then we take a faceted glass, dip it into the sifted wheat flour and make a small hole in the center of each risen flour ball. 
After that, using a tablespoon, spread the filling over them and grease it and the rims of the formed cheesecakes with sour cream, half a teaspoon for each.
Step 7: bake cheesecakes with potatoes.
Now we put yet raw cheesecakes in an oven preheated to the desired temperature, on the middle rack. We bake them 18–20 minutes or up to golden brown on the test surface.
If during the preparation of flour products liquid flows out of the filling, do not worry, this will not affect the shape and taste of the cheesecakes. 
As soon as they are browned, we put kitchen gloves on our hands, we take out a baking sheet from oven, rearrange it on a cutting board, previously placed on the table, and with the help of a kitchen spatula, transfer the pastries to a metal grate.
Lubricate hot cheesecakes with a thin layer of butter and leave in this form for 2-3 minutes. Then we cover them with a kitchen towel so that a gap remains, and cool the aromatic dish to room temperature.
After that we post flour products on a large flat dish and serve to the table.
Step 8: serve cheesecakes with potatoes.
Potato fritters are served warm. They are served on a dish or plate as an addition to dinner, lunch, afternoon tea or breakfast. This pastry is reminiscent of potato pizza or sweet pies. Enjoy!
Enjoy your meal!
Very often, crushed hard cheese, fried pieces of lard, fried onions, slices or cubes sausage products, as well as a hard-boiled chicken egg;
Instead of dry yeast, you can use fresh - 25 grams;
If desired, the baking sheet can be covered with a sheet of baking paper;
Butter added to the dough can be replaced with vegetable;
Spices can be added to the filling to taste and desire: ground black pepper, paprika, coriander, dried parsley or dill;
For kneading dough, instead of milk, you can use cream diluted with water or sour cream.
If you want to have a quick bite, try something new for tea or coffee, but you are already tired of everything sweet, then take a closer look at this recipe, and maybe it will be very useful to you.
Of course, many of us know that cheesecakes are baked sweet, but there are also other options, for example, a cheesecake with potatoes stuffed with semolina, cheese and other ingredients. But today we will consider the cheesecakes that are stuffed with potatoes. It's tasty and satisfying.
Servings Per Container: 2-3
A simple recipe for cheesecakes with potatoes of Russian cuisine step by step with a photo. Easy to cook at home in 45 minutes. Contains only 135 kilocalories.
- Preparation time: 15 minutes
- Time for preparing: 45 min
- Amount of calories: 135 kilocalories
- Servings: 11 servings
- Reason: For lunch
- Complexity: simple recipe
- National cuisine: Russian kitchen
- Dish type: Baking, Cheesecakes
Ingredients for nine servings
- Milk - 250 milliliters
- Fresh yeast - 25 grams
- Wheat flour - 450 Grams
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Vegetable oil - 50 Grams
- Potato - 700 Grams
Step by step cooking
- Warm up the milk, dilute in it fresh yeast, add a little sugar, set aside until the yeast rises. Sift the flour into a bowl, pour in the milk with yeast, add vegetable oil. Knead the dough, knead it well. Put in a warm place, let stand for about an hour.
- Boil potatoes in salted water, mash them, add a little butter, salt if needed. Beat two eggs, mix them with the rest of the puree. Add some cumin seeds to the filling itself, as well as dill or parsley (your choice).
- Then take the already prepared dough, put it on the board, roll it into a long belt. Cut off small pieces from it, form round balls out of them, put them on a board that is sprinkled with flour. Leave the balls for 15 minutes.
- From the ball, make a thick cake, in the center of which make a recess. Put the stuffing in it.
- In the next step, lay the cheesecakes on a greased sheet. Beat the remaining egg in a bowl, brush the cheesecakes with it. Also coat them with sour cream and butter. Preheat the oven to 200 degrees, bake the products for 15 minutes until fully cooked. Now you know how to cook a cheesecake with potatoes, as well as how to please your friends with goodies.
A bread maker makes cooking much easier. yeast dough for cheesecakes. If you don’t have such an assistant in the kitchen, then we will knead the dough by hand. If we use dry yeast, then we load it into the bread machine along with the rest of the products. If we have live yeast, then they need to be diluted in warm milk.
The dough will seem watery to us, it will be difficult to pick it up, however, we will try not to burden it with additional flour. Of course, we will add flour for the filling, but little by little. When the kneading is already done, add a little melted butter and work with the dough again. It will become more elastic and pliable. Leave to ripen. On a hot sunny day, the dough will come up very quickly: it’s not cool with us.
In the meantime, the dough reaches the condition, prepare the potato filling. Peel the potatoes and boil them in water salted to taste.
Next, we need to prepare the puree. Mash the finished potatoes, add a little hot milk and butter. In spring and early summer, there are young garlic in the garden. We use green branches from it for the filling. This will give an extra light piquancy. In addition, add finely chopped green onion, dill and parsley.
If there is cilantro, then you can add it. Let's mix everything. Here is our filling for cheesecakes and ready.
Knead the ripened dough again.
Divide into small pieces the size of a large egg. However, cheesecakes can be large, such that they can be divided into several portions. Then it will be a real potato pie.
We will give each such piece the shape of a cake, but not thin. In this cake we will make a recess by pressing with some object, for example, a glass.
Fill the cavity with stuffing. Now the molded cheesecakes should stand for a while so that the dough grows up.
You can use them with sour cream, adjika or any sauce. Such open pies good with milk, as well as with first courses.
I offer you another simple baking recipe for those who like to experiment with form and content - cheesecakes with non-traditional filling. In general, this kind of baking is a huge field for the realization of their culinary fantasies. You can put any ingredients in the filling, adjusting their proportions to your liking. I offer an option that is not only delicious (it goes without saying), but also budget-friendly - cheesecakes with potatoes. The recipe with a photo will clearly show how simple everything is. Therefore, try it!
Dough Ingredients:
- milk (I have baked, but any will do) - 0.5 tbsp.,
- water - 0.5 tbsp.,
- vegetable oil - 6 tbsp. l.,
- high-speed yeast (dry) - 1 tbsp. l.,
- salt - 1 tsp,
- sugar - 1 tbsp. l.,
- flour - 3 tbsp.
- potatoes - 500 g,
- salt - to taste,
- green onions - 100 g,
- egg - 1 pc.,
- butter (soft) - 1-2 tbsp. l.,
- seasonings, pepper and spices - at the discretion of the cook.
Egg for greasing cheesecakes before baking.
How to cook potato fritters (step by step)
1. Knead the dough.
For such snack cheesecakes, any version of yeast dough is suitable, but with the minimum amount sugar - it should be just enough to make the yeast work. I choose the safe method of kneading. Pour warm water into a glass, add milk to it. The result is exactly a glass of liquid.
Pour the liquid into the container where the dough will be kneaded, dilute the yeast and sugar in it.
Next, add flour to the dough. I pour all at once into a sieve and sift into a bowl of liquid. This amount of liquid takes 3 full tbsp. flour, without a slide. How to measure flour exactly? We pour it into a full glass, remove the extra small hill (it always turns out) with a spoon (see photo) and get a glass filled exactly to the brim.
Knead the dough with a spoon so that the flour goes into the liquid almost completely, but the dough is not yet formed to smoothness, and add salt and oil to the bowl.
Now we place the contents of the bowl on the board and knead soft, elastic dough. We put it in a bag while preparing the filling.
2. We prepare the filling for cheesecakes.
In this version, the filling will mashed potatoes and green onions, respectively, first you need to boil the potatoes until tender. We clean it, lower it into boiling salted water and bring it to readiness.
Mash the potatoes in a puree, then add finely chopped onion to it. We try the filling for salt, add it if necessary. Again, if you wish, season the filling with pepper, seasonings and spices - everything to your taste. I season ground pepper and a small amount seasonings for potato dishes.
Knead mashed potatoes with onions - and the filling is ready.
3. We form cheesecakes.
By the time the preparation of the filling is completed, the dough has risen and is ready to form cheesecakes. We divide the dough into several small koloboks (the size depends on how large / small cheesecakes you want to get). I got 9 koloboks of medium size. Each bun is rolled into a cake and with the help of a glass we form a recess in the middle for the filling. There is no need to dust the glass with flour or grease with oil - the dough is not sticky at all and there will be no problems with the formation of a recess. I like it when there are more fillings than dough, so I roll out the cake quite thinly - somewhere up to 0.7 cm.
In the resulting recess, we impose the filling so that a small hill comes out.
Cheesecakes are formed - we send them to a baking sheet. It can be lined with paper or lightly oiled. I usually use paper - it's more convenient, faster and cleanup after cooking is minimal.
Lubricate the edges and filling of the formed cheesecakes with a beaten egg and send them to a preheated oven.
Take out as soon as the cheesecakes are browned enough.
Such cheesecakes go well with soup, instead of bread, and just with sweet tea, like regular pies.
Yeast pies with potatoes prepared according to this recipe are very soft, tender and tasty. They can be arranged in the form of cheesecakes, or you can wrap the filling inside the dough. Today we are preparing tender and very delicious cheesecakes with potato. If desired, milk can be added to mashed potatoes, or you can - grated cheese and it will turn out new taste fillings. Great baking for the whole family!
For the preparation of cheesecakes with potatoes, we need:
For test:
500 g (maybe a little more) flour;
250 ml of kefir;
100 ml of warm water;
100 ml of vegetable oil;
1 st. l. Sahara;
1 st. l. dry yeast;
1 tsp salt.
For filling:
400-500 g of mashed potatoes;
salt - to taste;
1 egg yolk for lubrication;
20-30 g sour cream for lubrication;
vegetable oil for greasing the pan.
Dilute in warm water yeast, add sugar, mix well and leave the dough for 15 minutes until a "fluffy cap" is formed. Next, in a deep bowl, combine the dough, egg, warm kefir, salt, vegetable oil. Mix everything well. Then pour in the sifted flour in small portions and knead soft, tender dough. Leave the dough in a bowl, cover with a towel and leave in a warm place to rise for 1-1.5 hours. The dough will double in size, you need to knead it well and let it rise a second time. Ready dough Place on a floured surface, lightly knead.
Enjoy your meal!
