Grandma's Potato and Onion Pies
These pies were traditionally baked alongside homemade bread, which was a lengthy process and meant that not much else was cooked that day.
The pies are truly delectable, as the aroma of the vegetables and their juices seep into the dough, making it tender and fragrant. I suggest trying to make 1-2 pies the next time you bake homemade bread. You're likely to enjoy them.
I won't include the bread ingredients here, but you can find them in the Homemade Bread Recipe.
I also created a similar recipe for some mini breads, known as balabushki, which are flavored with garlic and complement both bread and pies.
Prepare the bread dough following the Homemade Bread Recipe. Allow it to rise for about an hour.
In the meantime, prepare the filling by peeling, washing, and chopping the potatoes into small cubes.
Similarly, clean, wash, and dice the onions. Add them to the potatoes.
Mix the vegetables with 1 teaspoon of salt, pepper, and oil. This is all you need for the filling, made from wholesome ingredients.
Divide the dough into about 6 portions, kneading each slightly until they're about the size of a fist, or a bit smaller. Set the remaining dough aside to prepare the bread after the pies are in the oven.
Let the dough balls rest for about 10 minutes. Roll each one out to a thickness of about 2.5-3 mm. Brush the center with a bit of oil, avoiding the edges to ensure they stick together later.
Generously place the filling on each pie, ensuring you can still seal the edges afterward.
Create the pie by first folding and sealing the opposite edges.
Then fold and seal the remaining edges, pinching the tips gently to secure them.
This will leave you with four corners. Gently pinch them with two fingers and pull them to the sides.
Press lightly with your fingers to finish shaping the pie.
Continue this process for all the pies, placing them on a baking tray lightly greased with oil.
Bake in a preheated oven at 200°C for 40-50 minutes. If they brown too quickly, cover with foil to ensure the vegetables cook thoroughly. To check if they're done, prick a pie with a fork and test a potato piece.
Once out of the oven, brush the tops with a little oil for added flavor.
Turn the pies upside down in the tray, allowing them to cool and absorb flavors for 10 minutes.
Slice them in halves or quarters to serve.
Try them with compote, juice, or red wine, or paired with a tangier soup. You might opt to add more salt to taste, but I generally keep it minimal to prevent the potatoes from hardening.
Enjoy your meal, and explore more traditional recipes passed down through generations. These pies are fluffy, fragrant, and satisfying, highly recommended!
