I suggest making delicious homemade cheesecakes with potatoes. Soft, hearty pastries Perfect for breakfast, lunch or dinner. Cheesecakes with potatoes will be appreciated by both adults and children. Pairs well with first courses, with tomato juice, milk. Try it, you will definitely like it.

To prepare delicious cheesecakes with potatoes from yeast dough, take these ingredients.

Add sugar and dry yeast to warm milk. Stir and leave for 15 minutes in a warm place.

Add sunflower oil, salt, wheat flour.

Knead soft dough. Cover with a towel and leave in a warm place for 40-60 minutes.

Prepare the potato filling. Boil the potatoes until tender. Grind with a potato masher until pureed. Add salt, ground pepper and butter. Stir. Cool to room temperature.

Form the dough into a sausage and cut into small portions. Roll out each piece into a flat cake of small diameter and place the pieces in a pan with parchment. Leave for 15-25 minutes.

Use a glass to make a depression in the center, brush with beaten yolk, and place the filling. Place in the oven preheated to 180 degrees for 30-50 minutes. Bake the cheesecakes until golden brown.

Recipes for delicious pies

2 hours 30 minutes

270 kcal

5/5 (1)

I often pamper my family with lush, rosy and inimitably delicious cheesecakes. Usually this delicacy is baked with sweet filling, however, if you want to try something new, take a closer look at my recipe for cheesecakes with potatoes. I'm sure it will be useful to you. This is an old family recipe, passed down for several generations, according to which cheesecakes with potatoes are also called “shanezhki”.

like this homemade cakes You can decorate them in the form of cheesecakes, or you can hide the filling inside and make pies. In general, it is not so important how these little bellies look, the main thing is that they are very tasty, tender and appetizing. Let's enjoy making homemade goodies together.

Kitchenware

• a saucepan for cooking some ingredients;
• a spacious bowl for kneading dough and several small deep bowls for beating some products;
• whisk for thoroughly mixing the components;
• you will also need plastic film;
• a fine sieve will be needed to sift the flour;

• A measuring cup and spoons of different sizes will not hurt to measure the amount of required products;
• we can’t do without a convenient potato masher for mashing potatoes;
• You also need to have a rolling pin on hand;
• don't forget about 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 in stages

Preparing Ingredients

1. Wash the peeled potatoes, place them in a pan with water and cook until tender.
2. Sift the required amount of flour through a fine sieve.

Preparing the dough

Preparing the filling

Forming the product

1. Knead the slightly swollen dough thoroughly to remove carbon dioxide accumulated during yeast fermentation.
   
   
2. Cover the dough with film again and set it aside.
   
   
3. When the dough has doubled in size, sprinkle the counter with flour and place the dough on it.
   
   
4. Roll out the dough into a long rope and divide it into portioned balls.
   
   
5. Then roll the balls into flat cakes approximately one to one and a half centimeters thick.
   
   
6. Cover the baking tray with baking paper, then place the formed cakes on it and leave to proof for 20 minutes.
   
   
7. Next, spread the potato mixture onto the dough, covering the entire surface of the cake.
   
   
8. In a separate bowl, mix sour cream and the remaining half of the beaten egg.
   
   
9. After this, generously brush the surface of the potato filling with the egg-sour cream mixture.
   
   

The final stage

Video recipe for cheesecakes with potatoes

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

• Cheesecakes can be made not only from yeast dough, but also from yeast-free dough. The main thing in this pastry is the filling, which can be curd, vegetable or even meat.
• Also It is not necessary to prepare the dough yourself. Use store-bought ready-made cheesecakes, the cheesecakes will still turn out very tasty, you’ll just lick your fingers. To save time, you can knead the dough in a bread machine.
• To cook the perfect mashed potatoes, place the potatoes in boiling and well-salted water. If you initially cook the vegetable in cold water, the top layer will cook much faster than the middle will cook. You also need to cook the potatoes over low heat, with the lid of the pan tightly closed, the water should only slightly cover raw vegetable. In addition, at the final stage, when the potatoes have 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 you don't have it at hand baking paper, the baking tray can be greased 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 – this way 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.

Preparing this tasty and tender dish is quite simple and quick, and the result will surprise everyone who tries it. Outwardly, this wonderful product resembles a cake more than the usual cheesecakes.

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

Cheesecakes with potatoes are open pies made of soft airy dough with a delicate filling, covered with a thin, appetizing crust. Such pastries will be a wonderful breakfast for a child, an addition to a family tea party or a treat for friends.

How to cook cheesecakes with potatoes step by step

Ingredients for making cheesecakes

In order to make 6 chanezheks, you will need:

• 320 g premium flour;
• 100 ml milk;
• 2 raw eggs;
• 20 g granulated sugar;
• 80 g butter;
• 8 g instant yeast;
• 4 medium potato tubers;
• 25 g fat sour cream;
• salt to taste.

To measure the exact amount of flour, you need to fill 2 faceted glasses with it and brush off the excess with a knife. The recipe for cheesecakes with potatoes can be supplemented by including fried onions, pieces of sausage or lard in the filling, boiled egg, chopped herbs, mushrooms, as well as any seasonings.

Cooking cheesecakes in stages

The process of preparing the base, filling and shaping the products takes 2 hours. The final stage is 30 minutes.

Preparing the dough

1. Heat 50 ml of milk until warm (not higher than 40°C).
2. Add salt, sugar and yeast. Mix the mixture, cover and set aside in a warm place for 15 minutes.
3. Melt 60 g of butter in the microwave or in a water bath and cool to room temperature.
4. Beat eggs into oil. Stir with a whisk until smooth.
5. Pour the milk and yeast into the egg-butter mixture.
6. Add the sifted flour in parts.
7. Knead the dough first with a spoon, then with your hands. If necessary, add more flour. The finished mass should stick a little to your palms.
8. Roll the dough into a ball, place it in a deep plate, cover with a cloth and put it in a warm place for 1.5 hours.
9. After this time, knead the base again with your hands to remove carbon dioxide bubbles. If the mass is too sticky, add a little flour to it, roll it into a ball and leave it warm for another 15 minutes.
10. To determine if the dough is ready, press it with your finger. If the resulting recess does not last for a long time, then you can begin to form the products.

Preparing the filling

1. Wash the potatoes, peel them, rinse them, cut them into 4 parts and place them in a pan with hot water.
2. Cook the tubers over medium heat for about 20 minutes, then drain the liquid.
3. Mash the potatoes into a puree.
4. Add the remaining butter, sour cream, 50 ml of hot milk, and salt to the hot potato mixture. Mix. At this stage, add spices and other additives to the filling if necessary.

Forming the product

The final stage

In order for cheesecakes with potatoes to turn out successfully even the first time, you need to use the following tips:

• the mashed potatoes for the filling will turn out without lumps if you put the potatoes in salted boiling water and cook in a tightly closed pan;
• to potato mass does not become sticky and heavy, you do not need to use a food processor and mixer to prepare it: a simple masher will do;
• the filling will be more appetizing if you grate 20 g of cheese into the hot puree;
• instead of 8 g of instant yeast, you can use 25 g of compressed yeast; first you need to crush and sift it, and then soak it in warm milk;
• the flour for the dough must be sifted and the liquid components heated to 40°C;
• if there is no parchment, the baking sheet can be greased with a small amount of vegetable oil;
• To make the dough rise faster, place the container with the dough in a bowl of warm water or in an oven heated to 40°C;
• formed products must be placed in a preheated oven; the door must not be opened during cooking;
• To make the cheesecakes soft and tender, like grandma’s in childhood, before baking, their edges must be thickly greased with sour cream;
• To save time, you can use store-bought yeast dough, before rolling it out, you need to keep it in a warm place, and then knead it thoroughly with your hands.

Homemade shangi are served with broth, tea, milk, and sweet drinks. For aroma and softness delicious cheesecakes the potatoes are not lost, they are stored in the refrigerator for no more than a day.

Dissolve yeast in warm water, add sugar, mix well and leave the dough for 15 minutes until a “lush cap” forms. Next, in a deep bowl, combine the dough, egg, warm kefir, salt, and vegetable oil. Mix everything well. Then add sifted flour in small portions and knead soft, tender dough. Leave the dough in the 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 and knead lightly.

Divide the dough into small parts. Form each part into a thick flat cake with a depression in the middle. Place the filling in the middle of the flatbread.

Place the finished cheesecakes with potatoes on a baking sheet greased with vegetable oil. Cover the baking tray with cheesecakes with a towel or cling film and leave for 30 minutes to rise. Then brush the dough with beaten yolk and grease the surface of the puree with sour cream.

Place in a preheated oven and bake for about 25-30 minutes at 180-200 degrees until golden brown. Cheesecakes with potatoes turn out soft, tender and very tasty.

Cheesecakes with potatoes are widely popular in Central and Eastern European countries such as the Czech Republic, Slovakia, Ukraine, Serbia and Russia. They are getting ready different ways, however, tenderness, aroma and excellent taste remain unchanged characteristics of flour products

Products with potatoes that resemble cheesecakes are actually called shangi - a pioneer dish that appeared in the North. Many associate shanezhki with the warmth and care with which their grandmother surrounded them, treating fragrant pastries from a Russian oven.

To try to repeat the recipe in urban conditions, you should prepare:

• 7 eggs;
• 50 ml sour cream;
• 150 g butter;
• ½ l milk;
• 100 g margarine;
• 900 g flour;
• 2 kg of potatoes;
• 30 g yeast;
• a little sugar and salt.

Cooking method:

1. Melt ⅓ butter and margarine in a bowl, after which sour cream, warm milk, a spoonful of sugar and a pinch of salt are added.
2. When the liquid mixture reaches room temperature, add the yeast solution, 3 eggs and flour.
3. The dough is kneaded and left to rise for 1.5 hours.
4. Mashed potatoes are prepared, which is mixed with 3 eggs and the remaining butter.
5. When the dough has risen, it is kneaded well, and then small cakes are formed from it with depressions in the center, which can be made with a mortar.
6. The filling is placed in the recesses, after which the products are coated with egg.
7. Shangi are baked for 20 minutes at 220°C.

From yeast dough

To make cheesecakes using dry yeast you need:

• 250 ml milk;
• 2 eggs;
• 30 g sugar;
• a packet of yeast;
• 150 g butter;
• 600 g flour;
• the same amount of potatoes;
• 50 ml sour cream;
• salt.

Preparation stages:

1. A dough is prepared from warm milk, sugar, a pinch of salt and dry yeast, into which the flour is sifted and ⅔ melted butter and eggs are added.
2. The potatoes are boiled in salted water and mashed with the remaining butter.
3. Arrived in 1.5 hours elastic dough is divided into 12 equal balls, which are flattened.
4. The flatbreads are laid out on a baking sheet, where holes are made in them using a hot glass and filled with filling.
5. Cheesecakes are baked for 20 minutes in an oven preheated to 200°C.

How to make from rye flour

If when preparing cheesecakes with potato filling use rye flour, then the result will be a dish of Karelian cuisine, known as “wicket”.

It is enough to prepare:

• 500 g flour;
• the same amount of potatoes;
• 200 ml kefir;
• 200 g sour cream;
• 100 g butter;
• 100 ml milk;
• salt.

When creating a dish:

1. The potatoes are boiled and mashed with the addition of butter and milk.
2. A dough is kneaded from kefir and flour, from which, after “resting,” the sausage is rolled and divided into pieces.
3. Circles are rolled out from individual parts, and potatoes are placed in the center.
4. The edges are pinched to form the edges.
5. The products are laid out on a baking sheet, flavored with sour cream and placed in the oven for 15 minutes.

Cheesecakes with potatoes made from unleavened dough

Simple, but very tasty baked goods are created from a food set:

• 600 g flour;
• 250 ml water;
• 1.5 kg of potatoes;
• 150 ml milk;
• 1 egg;
• 100 ml vegetable oil;
• 70 g butter;
• salt.

During the preparation process, the following actions are carried out:

1. Unleavened dough is kneaded from flour, water and ⅔ sunflower oil.
2. While the dough is resting, mash the potatoes with the addition of eggs, butter and milk.
3. From ready dough thin circles are prepared, the middle of which is occupied by the filling.
4. The sides are formed, after which the products on the baking sheet are sent to the oven at standard temperature for 20 minutes.

Simple recipe in the oven

Cheesecakes with potatoes in the oven can be prepared very simply and quickly using:

• 4 potato tubers;
• a piece of butter;
• ½ kg puff pastry.

Basic preparation steps:

1. The potatoes are boiled and pounded together with butter.
2. The puff pastry is rolled out.
3. Circles are cut out of a thin layer into which the filling is placed.
4. Cheesecakes are formed and baked at 180°C for about 20 minutes.

From butter dough with sour cream

Delicious potato products can easily be prepared from butter dough by preparing the following set of products:

• 500 g flour;
• 30 g butter;
• 220 ml sour cream;
• 2 chicken eggs;
• 15 g sugar;
• 1 kg of potatoes;
• 100 ml milk;
• a little salt.

To prepare aromatic products with a bright taste:

1. Flour is sifted into a deep bowl into a mound.
2. Melted butter is poured into a rise made in a flour mound, an egg is driven in, sugar, salt and sour cream are placed.
3. The dough for cheesecakes is kneaded until soft, after which it is sent into the cold for 30 minutes.
4. At this time, puree is prepared from potatoes with milk, which is laid out in rolled circles from the rested butter dough.
5. The products are shaped into cheesecakes and baked for 20 minutes in the oven.