These pastries were often found at markets, train stations, and were even sold at schools. If you want to recreate the taste of that soft and airy interior, crispy on the outside, with a delicious filling – typically potato with sautéed onions – then be sure to follow this recipe!
Pickle brine — 200 ml;
Potato broth — 200 ml;
Salt — 1 tsp;
Sugar — 1 tsp;
Dry yeast — 7 g;
Vegetable oil — 4 tbsp;
Flour — 800 g;
Potatoes — 4-5 pcs;
Spices to taste (salt, pepper, paprika);
Fried onions — 1 pc.
Boil the potatoes until soft. Mix pickle brine from pickles or tomatoes with potato broth. Add salt, sugar, vegetable oil, and dry yeast. Sift the flour, knead a soft dough. Cover it with a towel and leave for 40 minutes.
Mash the potatoes into a puree, add your favorite spices, salt, and fried onions.
Divide the dough into pieces and roll them into balls.
Form the pastries with the filling as usual.
Slightly flatten the pastry with your palm and fry it in oil on both sides until golden brown.
Serve the pastries either hot or cooled – they are delicious in any case!