Fried Potato and Pickled Cucumber Pies

Ingredients

For the dough:

550 g flour

1.5 tsp sugar

0.5 tsp baking soda

0.5 tsp salt

300 ml kefir

1 egg

4 tbsp vegetable oil

For the filling:

10 pickled cucumbers

1 onion

1 carrot

2 potatoes

4 tbsp vegetable oil

0.5 tsp ground black pepper

Salt to taste

Sugar to taste

Optional:

6 tbsp vegetable oil

Grate the carrots, dice the onion, and fry in vegetable oil until golden brown.

 Grate the pickles coarsely and add them to the fried onions and carrots. Cook over medium heat for 10 minutes until the liquid evaporates.

Boil the potatoes and mash them, draining most of the cooking liquid first.

Mix the potatoes with the fried onions, carrots, and pickles. Season with salt and pepper to taste, adding 1 teaspoon of sugar to balance the flavors, and let cool.

Let's make the dough. Mix kefir (or mineral water) with the egg, salt, sugar, and vegetable oil. Sift the flour and add the baking soda. Mix well. Knead into an elastic dough and let it rest for 30 minutes to prove.

Divide the dough into 17 pieces and roll them into ovals. Place 1 tablespoon of flour on each oval. Add a heaping spoonful of filling. Then shape the pies.

Fry the pies in vegetable oil on both sides until lightly browned, then place them in a bowl lined with paper towels, covering with a lid to keep them soft.

Place a paper towel under the lid to prevent steam from spoiling the appearance of the hot pies. They are delicious both hot and cold.

If you make the dough with mineral water and without eggs, you'll get a wonderful Lenten option.

Enjoy your meal!