How to make cheesecakes with potatoes. Cooking Russian cheesecakes with potatoes

Fans of delicious salty snacks to the table will be delighted if they try fresh cheesecakes with potatoes, the recipe of which is presented in this article.

The dish turns out to be very original, looks great on holiday table. You can eat it as an independent dish, and feel free to use it with kefir or milk.

Look at the photo how beautiful the potato shanezhki look.

Recipe for simple shanezhki stuffed with potatoes

Components for the test: 2 pcs. chickens. eggs; floor st. Sahara; 100 gr. sl. oils; salt; 1 st. water; 3 art. flour; 10 gr. baking powder.

Filling ingredients: half st. milk; salt; sl. oil and 7 pcs. potatoes.

Cooking algorithm:

1. I'm doing a test. I'm slaughtering chickens. eggs with sugar, add salt. Sl. I soften the oil to a liquid state and pour it into the chickens. eggs, just beat them first.
2. I heat water and add baking powder to it. I'm making a batch. I'm getting into the mess.
3. I add flour and mix.
4. I cook potatoes, make mashed potatoes, mixing with the next. oil. You can add some milk to the filling. 4 I divide the mass into balls, make a recess in them to fill it with stuffing.
5. I smear with sour cream and a small amount of sl. butter for each cheesecake.
6. I bake until fully cooked. When the cheesecake is covered with a ruddy crust, then you need to get it out of the oven. It is better to serve on the table, lubricating the next. oil.

Recipe for potato pancakes from unleavened dough

Components: 200 gr. sl. oils; 2 tbsp. flour; 1 st. sour cream.

Stuffing components: 6 pcs. potatoes; 2 tbsp sour cream; salt.

Cooking algorithm:

1. I sow flour, I form a hill on the table. I put butter on top, then chop it with a knife. I add sour cream and knead the dough.
2. share unleavened dough into balls, roll out round-shaped layers from them, make indentations in them and smear the chickens. yolk, pre-whipped.
3. I peel potatoes, boil them in salt water and mash them. I bring in chickens. egg, add sour cream and interrupt the mass.
4. I fill with stuffing.
5. I bake at 220 gr. temperature in the oven for 25 minutes, I serve a hot treat to the table.

Potato and meat shaneshki with unleavened dough onion

The method will allow you to prepare original dish, which will find a lot of fans among your family members.

Components: 1/3 tsp. salt and baking powder; 200 gr. sl. oils and sour cream; 240 gr. flour.

Stuffing ingredients: 5 pcs. potatoes; 150 gr. meat; 1 PC. onion; salt.

Lubrication components: 2 pcs. chickens. eggs; 4 tbsp sour cream; sl. oil.

Cooking algorithm:

1. I peel potatoes and boil them in salt water. I bring in some milk to make gentle puree. Just do not make it very thick, because it can flow out.
2. Greyu rast. oil in a frying pan and cut the minced meat. I introduce chopped onions, turn down the fire. Carcass until cooked, covering the mass with a lid.
3. I add onions and meat to mashed potatoes, mix well, if necessary, you can add a little more salt.
4. Sl. I soften the butter, mix with sour cream in a bowl. In a homogeneous mass I introduce flour, baking powder, salt. I knead. It should turn out plastic and keep its shape well. So cheesecakes can be molded very easily.
5. I clean the dough in the cold, cover with a film for food and leave it there for 30 minutes.
6. At the end of time, I divide the mass into parts. Each ball is a cake. I got 14 pcs. future pies. I put 2 tsp fillings on each cake, I don’t pour mashed potatoes on the edges so that 2 cm are free. They need to be arranged in the form of sides. The dough turns out to be very plastic, and therefore you should not pinch the dough, you just need to lift the edges up a little.
7. I lubricate the form. oil, send baked at 200 gr. 40 minutes. The time will vary depending on your oven.
8. I make grease for shanezhek from 4 tbsp. sour cream and 2 pcs. whipped chickens. eggs. Homogeneous mass 15 minutes before the end of the readiness of the dish, you need to smear each cheesecake. Don't be greedy. So the cheesecakes will become golden and ruddy in the oven.

The smell of baking will gather your whole family in the kitchen. After the cheesecake is ready, I advise you to grease the edges. oil, and therefore cover the pastries with a kitchen towel and leave alone for 10 minutes.

Of course, another option is not ruled out, when after lubrication sl. oil can be consumed immediately tasty treat. Such pastries go well with hot tea or a cup of milk.

Recipe for shanezhka on kefir with potatoes

Cheesecakes can be baked even on kefir. The recipe will allow you to bake crispy salty pastries.

It is better to wrap them in a kitchen towel after they are ready so that the pies remain soft longer. As a filling, you can use not only potatoes.

The dough recipe is suitable for shanezhka with greens, chickens. eggs or cottage cheese.

Components: 400 ml of kefir; 3 art. flour; 5 gr. soda; 30 gr. sl. oils; 5 gr. soda.

Filling ingredients: 30 gr. sl. oils; salt; 6 pcs. potatoes; 1 PC. chickens. egg; 100 ml sour cream and salt.

Cooking algorithm:

1. I boil the potatoes in salted water, then mash them. I dilute it with butter and let the filling cool. Mix with beaten chicken. egg.
2. I pour kefir into a bowl, put salt, pour melted sl. oil and mix well. I bring flour and soda. The dough should not be tight, and therefore I advise you to introduce the flour carefully. It is necessary that the batch is soft, not sticky to the hands. In order for the dough to infuse, it is worth 30 minutes without touching it. Thus, the batch will be better and more pliable.
3. I divide the mass into parts. I form sausages from neither and cut into pieces. I roll the pieces into round cakes so that they turn out to be about the size of an average saucer. Cheesecakes need to be made thin.
4. The edges of the cakes are the future sides of the cheesecakes, and therefore I bend them accordingly. I put the filling in the center.
5. I lubricate the growth. a baking sheet with oil, put the blanks, smear them with sour cream and send them to bake in the oven at 200 gr. 15 minutes will be enough.
6. The pies will brown quickly. It is not worth overdoing them so that the baking is not tough. I grease the pastry. oil, cover with a towel on top and let stand for at least 5-10 minutes. Baking will turn out not only tasty, but will also melt in your mouth. Bon appetit everyone!

I advise you to try cooking delicious pastries at home on your own. On my site you will find many healthy recipes which are easy to prepare and do not require a lot of free time!

My video recipe

Recipes for delicious pies

cheesecakes with potatoes

2 hours 30 minutes

270 kcal

5 /5 (1 )

I often pamper my family with lush, ruddy and inimitably delicious cheesecakes. Typically, this delicacy is baked with sweet stuffing, however, if you want to try something new, take a look at my recipe for cheesecakes with potatoes. I'm sure it will come in handy for you. It's old family recipe, which has been passed down for several generations, according to it, cheesecakes with potatoes are also called "shanezhka".

Such homemade cakes can be arranged in the form of cheesecakes, or you can hide the filling inside and make pies. In general, it is not so important how these bellies will look, the main thing is that they are very tasty, tender and appetizing. Let's enjoy cooking homemade delicious treats together.

kitchen utensils

• a pot for cooking some ingredients;
• a capacious bowl for kneading dough and several small deep bowls for beating some products;
• whisk for thorough mixing of the components;
• you will also need plastic wrap;
• a fine sieve will be needed to sift flour;

• a measuring cup and spoons of various sizes will not interfere with measuring the amount of necessary products;
• we can’t do without a convenient pusher for mashed potatoes;
• it is also necessary to have a rolling pin at hand;
• don't forget the baking paper;
• it is better to prepare a dish in advance for serving cheesecakes on the table.

General list of required ingredients

How to choose the right ingredients

Cooking cheesecakes step by step

Preparation of ingredients

1. We wash the peeled potatoes, put them in a saucepan with water and cook until tender.
2. Sift the required amount of flour through a fine sieve.

Cooking the dough

Cooking stuffing

We form the product

1. Punch down the slightly swollen dough to remove the carbon dioxide accumulated during the fermentation of the yeast.
   
   
2. Cover the dough again with cling film and set aside.
   
   
3. When the dough has doubled in size, dust the table with flour and place the dough on it.
   
   
4. We roll out the dough into a long tourniquet and divide it into portioned balls.
   
   
5. Then we roll the balls into cakes about one and a half centimeters thick.
   
   
6. We cover the baking sheet with baking paper, after which we spread the formed cakes on it and leave it for proofing for 20 minutes.
   
   
7. Next, spread the potato mass on the dough, covering the entire surface of the cake with it.
   
   
8. In a separate bowl, mix sour cream and the remaining half of the beaten egg.
   
   
9. After that, generously grease the surface of the potato filling with the egg-sour cream mixture.
   
   

The final stage

Video recipe for cheesecakes with potatoes

I suggest that you familiarize yourself with the video below for a more detailed study of the process of forming and baking potato tarts in the oven. This video will especially appeal to those housewives who perceive information better visually.

Potato shanezhki

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Shanga (shaneshki) is Russian dish, round open pies or cakes with spread.
I really love to cook delicious, lush shanezhki.
They look like cheesecakes, but unlike them, shangi do not have a strong indentation for the filling.
Shanezhki can be from yeast or unleavened dough, the obligatory part is the filling, which can be sour cream, cottage cheese, potato or porridge.
I made shanezhki with potato stuffing. You can buy ready-made dough, or you can make your own. In any case, it will turn out very tasty.

Ingredients:
Flour 200 g
Yeast 9 g.
Butter 20 g.
Sugar 8 g.
Chicken egg 2 pcs.
Potatoes 300 g
Milk 50 ml.
Sour cream 15 g.
Salt 1 pinch
Water 65 ml.
Vegetable oil 20 g.

Enjoy your meal!
Cooking time: 2 hours 30 minutes

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https://youtu.be/-YSmrt_FtgU

2016-06-13T08:50:51.000Z

• Cheesecakes can be prepared not only from yeast dough, but also from yeast-free. The main thing in this baking is the filling, which can be curd, vegetable or even meat.
• Also You don't have to make your own dough. Use ready-made purchased, all the same, the cheesecakes will turn out very tasty, you just lick your fingers. To save time, you can knead the dough in a bread machine.
• To cook the perfect mashed potatoes, put the potatoes in boiling, well-salted water.. If you initially cook a vegetable in cold water, the top layer will boil much faster than the middle will cook. You also need to cook potatoes on low heat, with the pan lid tightly closed, the water should only cover slightly. raw vegetable. In addition, at the final stage, when the potatoes are already cooked, it is important to drain the water from the pan and put it back on low heat for a few minutes so that the vegetables dry out a little. Only then is it recommended to add oil and other necessary ingredients to the potatoes.
• If there is no baking paper at hand, you can grease the baking sheet with margarine or vegetable oil.

Other filling and preparation methods

For those who are not afraid to experiment with filling, I recommend adding 20-30 g to mashed potatoes grated cheese - so the filling will turn out even tastier. It is also worth noting that a little finely chopped fresh herbs will not only not spoil the taste of the dish, but will also enhance it.

Cooking delicious and tender is quite simple and quick, and the result will surprise everyone who tries it. Outwardly, this wonderful product looks more like a cake than the usual cheesecakes.

This is where we will end our conversation. I'd love to hear if you and your family enjoyed it potato fritters? If you wish, please share yours with me. own recipes cheesecakes and variations of fillers. Write in the comments and I will be very happy to talk with you! Eat for health, good mood!

Recipe potato fritters:

Cut the onion head very finely and fry with minced meat in a separate pan until tender. Be sure to add the mass and pepper.

We clean, wash and boil until cooked potato tubers. When cooking, be sure to salt the water. Mash hot soft potatoes until mashed and let this crushed mass cool to a slightly warm state.

Then we drive in the egg, pour in the flour and knead well with your hands.

We cut the tomato into a small cube, and three cheese on a fine grater.

We transfer the cooled minced meat filling into a bowl, add finely chopped dill and a little grated cheese to it. We mix.

Now that everything is ready, we begin to sculpt cheesecakes. With wet hands (the dough will stick to dry ones), we take a little potato mass and roll a ball out of it. Then we flatten this ball to a flat shape, getting a cake about 1.5 cm thick. Sprinkle one side of the cake with either flour or breadcrumbs and it is with this sprinkled side down that we spread it on a greased baking sheet. This sprinkling will prevent the cheesecakes from sticking to the frying surface.

Lubricate the cakes in the center with mayonnaise mixed with garlic gruel.

Then, slightly pressing into the potato base, spread meat stuffing. We barely reach the edges.

Distribute tomato cubes on top of minced meat.

We finish with a layer of grated cheese and send the potato fritters to the oven.

Bake for about 25 minutes at 160-170 degrees.

Serve potato fritters, of course, hot. But it should be noted that even when cold, the potato base remains soft.

We supplement potato cheesecakes with any salad from fresh vegetables and enjoy this delicious and original dish.

Potato patties with curd filling how in kindergarten – routing №268.

Since nothing is mentioned about margarine in the cooking technology (in this case, I replaced it with butter), you can either add it to mashed potatoes (as I did), or, for example, you can grease ready-made cheesecakes with it after baking or add to stuffing.

Peel potatoes (we will need about 4-5 pieces of medium size), cut into 4-6 parts, pour water so that it is even, and boil until soft. Drain all the water and dry over low heat until the remaining water evaporates. Add oil and mash into a puree, leave to cool.

Break a small egg into a separate container, shake and add 2/3 of its volume to the saucepan to the puree when it cools down to 40-50 C (you can check by touch, the mass should not be scalding). Also add flour and mix with a pusher or spoon.

The potato mass should be soft, but at the same time plastic.

For the filling, knead the cottage cheese with sugar.

From the potato mass, first roll 6 balls, flatten and make a recess in each. It is most convenient to do this with an ordinary glass, the bottom of which must be dipped in vegetable oil so that the dough does not stick to the glass, but, if desired, you can do all the manipulations with a spoon.

Fill the hole with stuffing. Lubricate the potato tarts with cottage cheese filling with the remaining egg (I lubricated only the potato base so that the cottage cheese blushed less, but, if desired, you can lubricate completely).

Cheesecakes are widely known in Russia. Otherwise they are called open pies. Most often they have a round shape and are filled with some kind of filling. They are sweet with cottage cheese, jam or marmalade. But some prefer to cook them with mashed potatoes. They are served not only with tea, but also with soup or broth.

yeast dough recipe

• milk - 125 ml;
• sugar - 10 grams;
• wheat flour premium- 340 grams;
• dry yeast - 10 grams;
• an egg is a thing;
• salt - 4 grams;
• butter - 60 grams.

Preparation of yeast dough:

1. Heat milk to 35 degrees. It is permissible to warm up milk product in microwave oven.
2. Pour sugar and yeast into milk.
3. Beat the egg with salt and pour into milk.
4. Start adding flour, sifting it first. Stir until the mass is homogeneous.
5. Next, put the butter in the flour, you can knead the dough. Mix either with a mixer or by hand. The dough will become firm and soft. It shouldn't stick to your hands.
6. To make the dough rise better, put it in a warm place for a while. After 30-40 minutes, it will noticeably increase in volume.

Yeast dough makes wonderful cheesecakes. Yeast dough is notable for splendor and special taste. Just mold from it.

Unleavened dough recipe

Below is a simple recipe for unleavened dough for cheesecakes with potatoes. To get the test, you need the bare minimum of products. Moreover, its preparation does not take much time.

To receive the test, you will need:

• water - 400 ml;
• salt - 5 grams;
• egg - 1 piece;
• sugar - 10 grams;
• wheat flour - 250 grams.

Preparation of unleavened dough:

1. Mix the eggs with sugar by hand, and pour this mass into water, add salt, butter and flour at the end.
2. After combining all the ingredients, start kneading the dough. It is important not to forget that it is better not to be zealous during kneading, as unleavened dough does not like this.

It is better to let the finished dough breathe for about 30 minutes in a cool place. Next, you can start sculpting cheesecakes.

The product does not melt. It keeps its shape perfectly. It is because of this feature that it is so appreciated and used for any baking. Cheesecakes with potatoes from such a dough are appetizing and soft.

Ingredients for the preparation of cheesecakes on yeast dough

In this recipe, the dough is made with dry or fresh yeast, the potatoes must be boiled in advance. It should be noted that the preparation of the dish will take a lot of time, about two hours. But you get air cheesecakes.

Cheesecakes can be served as a separate dish or as an appetizer. The ingredients in this recipe are for eight servings.

To make cheesecakes you will need:

• wheat flour of the highest grade - 300 grams;
• milk - 100 ml;
• egg - one;
• salt - 4 grams;
• sugar - 12 grams;
• butter - 80 grams;
• dry yeast - 10 grams;
• vegetable oil - 10 ml;
• potatoes - 4 tubers;
• sour cream - 25 grams.

Recipe for cheesecakes with potatoes from yeast dough

Let's start cooking:

As you can see, the oven is not so complicated. Serve fresh baked goods warm as a main course or with tea.

Ingredients for unleavened potato fritters

To prepare the test you will need:

• flour - 400 grams;
• butter - a pack (200 grams);
• sour cream - 200 grams;
• sugar - 20 grams.

To prepare the filling you will need:

• potatoes - 6 pieces;
• sour cream - 20 grams;
• egg - one;
• salt - 8 grams.

Recipe for potato fritters on unleavened dough

Let's start cooking:

Finally

Now you know two simple prescription potato patties. The dough for the dish can be different, for example, unleavened or yeast.

Treat your family and friends with a rich, fresh cheesecake. Enjoy the taste. Cheesecakes are a wonderful option for cold and hot appetizers.