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Potato pie (fasting)

Potato pie (fasting)

  • 500 gr flour
  • 25 gr yeast
  • 5 potatoes
  • 1 teaspoon salt
  • 250 ml of warm water
  • Frying oil

Servings: 16

Preparation time: less than 90 minutes

RECIPE PREPARATION Potato pie (fasting):

First we clean the potatoes, cut them into cubes and boil them in salted water. After they have boiled, we strain them and puree them. We prepare the dough for pies. Dissolve the yeast in warm water. Add flour. Mix lightly. Add salt and 2 tablespoons mashed potatoes. I also add mashed potatoes to the dough, because the pies come out even better. Knead the dough well until it becomes elastic and non-sticky. Leave the dough to rise, covered with a kitchen towel, until it doubles in volume. After the dough has risen, take the pieces as a ball and spread them out like a circle. We put in the middle a good spoonful of mashed potatoes. We gather the ends of the dough and form a ball again, taking care that the filling does not come out. Roll out the dough carefully like a circle. Fry the pies in a hot pan, greased with a little oil. We serve them hot. Lust!

Potato pie (fasting recipe)

Ingredients for the Potato Pie Recipe (fasting recipe):

  • one kilogram of flour
  • a cube of fresh yeast
  • half a liter of sunflower oil
  • a teaspoon of salt
  • a spoon of sugar
  • a kilogram and a half of potatoes
  • two cloves of garlic

Preparation method for the Potato Pie Recipe (fasting recipe):

Put the flour in a bowl, make a hole by hand in which you put sugar and a little salt.

We also put the cube of yeast and a glass of warm water and we make the mayo, which we cover and leave to rise for about 10 minutes.

Meanwhile, peel the potatoes, wash them well, cut them in four, put a teaspoon of salt, garlic cloves.

Then we pour hot water on them (this way they keep their properties better) and we boil them.

Then knead the dough so that it is elastic enough to be able to shape it by hand (do not use the facalet).

Let the dough rise, well covered and protected from the current.

Until the dough grows, strain the potatoes, remove the two cloves of garlic, then mash them well and leave them to cool.

After the dough has risen, break a piece of about 80 grams, grease it with oil on the board you are working on (it can also be a piece of cloth).

Grease your palms and spread a small circle. Put two tablespoons of potatoes in the middle, then add the edges to the center of the circle.

After that, stretch the circle approximately the size of the pan in which they are fried.

In a frying pan (cast iron, Teflon or ceramic) put oil and let it heat, then put the pie to fry, turning it on both sides and letting it brown well.

Remove the potato pie on a plate with absorbent paper (for excess oil). Repeat the operation for each pie. We wish you good luck!

For this Potato Pie recipe (fasting recipe) we recommend you to consult the category of soups and Food , for a complete menu of potatoes.

For the newest potato recipes we are waiting for you on the facebook page

If you liked the recipe, see other recipes in the category Desert

4 medium-sized sweet potatoes
250 g of soft butter
1/4 cup sugar
3/4 cup brown sugar
2 well beaten eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon of ground ginger and nutmeg
1/2 teaspoon salt
3/4 cup of milk
1 American pie counter
1 cup of whipped cream

Preheat the oven. Bake the sweet potatoes in the shell in the oven for about 45 minutes. When they are ready, let them cool, peel them and pass them well. Put them aside.

In a bowl, mix the butter with the sugar and brown sugar, add the beaten eggs, vanilla, cinnamon, nutmeg, ginger and salt. Add milk and sweet potatoes. Stir until everything is homogenous and pour into the pie countertop, placed in a pan greased with oil or butter. Bake the pie for about 50 minutes, until it hardens in the middle. The pie is deliciously hot, but also cold. You can serve it with whipped cream. Good appetite!

For the filling
4-5 potatoes
200 g mushrooms
1 boiled carrot
1 leek thread (white part)
6 tablespoons oil
1 link dill
1 bunch parsley

Boil the potatoes in their skins, drain and leave to cool. Peel a squash, grate it and grate it. Cut the carrot into large pieces, slice the leeks, slice the mushrooms and slice them in three tablespoons of hot oil until soft. Add finely chopped dill and parsley and season with nutmeg, salt and pepper to taste. It is then allowed to cool.

Place three sheets of pie on the table, put a vegetable filling, roll and place the fasting pie with mushrooms, leeks and potatoes in a pan greased with oil. Do the same with the rest of the ingredients. Grease the top with oil and bake for about 20 minutes in the preheated oven. Serve hot or cold, sprinkled with green dill. You can invite your best friends to a delicious fasting pie with mushrooms, leeks and potatoes.

How to make fish pie recipe with mashed potatoes & vegetables & # 8211

Ingredients for fish pie

I prepared what I needed for the fish pie recipe.

Prepare fish pie with puree and vegetables

In a deeper pan, lightly heat the olive oil together with the piece of butter and sauté the salads (or leeks). I sprinkled them with a pinch of salt and hardened them over medium heat until they became translucent (without frying). Over them I added the frozen vegetables from Eden's summer mix (they do not require defrosting!). I mixed lightly with a spatula and left the pan on medium heat for 3-4 minutes. I poured the sweet cream over the slightly hardened vegetables and seasoned everything with salt and pepper. I also added the juice squeezed from 1/2 lemon and I also grated a little peel. What flavors! I pulled the pan aside.

Until the vegetables hardened, I had time to take care of the fish. The Alaska Pollock fillets are very well cleaned of bones and skin, so all I had to do was cut them into 2-finger-wide pieces.

I cleaned the smoked sprot from the ends and cut it into pieces. I mixed the fish pieces with the vegetable sauce from the pan. I chopped a handful of green parsley and added it over the contents of the pan.


Foodblogger at Savori Urbane. #savoriurbane

I prepared the mashed potatoes in a classic way: I peeled the raw potatoes and cut them into cubes, I boiled them in water with a little salt, I drained them, I crushed them with the special utensil (by hand!) And i -I mixed with butter, warm milk and salt. At the end I shaved a little nutmeg in puree. Here is the recipe step by step.

I also boiled 3 eggs for 7 minutes (hard boiled eggs). I gave them a stream of cold water and peeled and cut them into quarters.

Mounting the fish pie

I chose a deeper heat-resistant dish (ceramic) and I first placed the layer of vegetable sauce with sour cream and fish pieces. I distributed the quarters of the eggs and shaved half of the cheese. I covered everything with hot mashed potatoes. I leveled with the fork giving it a wavy look.

I sprinkled the rest of the cheese on top and shaped it in the oven at 180 C.


  • Dough for 4 pies:
  • 750 gr mashed potatoes, not very hard
  • 250 gr flour
  • 2 medium eggs
  • salt and pepper
  • 1 teaspoon baking powder
  • 1 bunch of green parsley
  • 1/2 teaspoon dried basil
  • For filling:
  • slices of cheese
  • slices of pressed ham
  • ketchup for greased dough
  • oil for greasing hands and pan

Appetizer pie with cabbage and carrot - recipe

Dough ingredients

  • 400 g of flour
  • 100 ml of oil
  • 100 ml of warm water
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt

For the filling:

  • 300 g of cabbage
  • 300 g of boiled mushrooms
  • 1 suitable carrot
  • 1 medium onion
  • 2 tablespoons oil
  • salt, pepper and dill, to taste

Ingredients for spreading the pie:

Method of preparation

Start with the vegetable filling. Peel the onion and carrot. Then cut the onion into scales, and give the carrot the grater with large holes.

Heat 2 tablespoons oil in a pan. Saute the onion for a few minutes, until golden.

Add the grated carrot and stir. Leave on the fire until soft.

Meanwhile, wash and chop the kale.

Add it to the other vegetables in the pan and sauté for a few minutes.

Cut the mushrooms into cubes or slices, and when the cabbage has softened, add them to the pan.

Season with salt and pepper. Leave the mushrooms on the fire for another 2 minutes.

If you use raw mushrooms, put them to harden before adding the cabbage and leave them until all the liquid is removed.

At the end, add a little finely chopped dill to taste. Stir and let the pan cool on the balcony. Before making the dough, the filling must cool well.

For the dough, put the hot water in a large bowl. Add oil, baking powder and salt.

Gradually incorporate the flour given through the sieve.

Mix with a spoon, then knead the dough with your hands on the table.

You need to get a soft, elastic shell that does not stick to your hands.

Put a towel over the bowl of dough and let it rest for 10 minutes.

Then take the dough and divide it into 2 balls. One ball must be slightly larger than the other.

Grease a round pan with oil and spread baking paper in it.

Place the larger ball on the table lined with flour and give it a round shape with the rolling pin.

Roll the dough sheet over the rolling pin and transfer it to the pan. Place the dough well with your hands. Make sure it also covers the walls of the tray by a quarter.

Pour the cold vegetable filling over the dough and level with a spatula.

Then spread the other smaller piece of dough on the table and give it a round shape. Place it on top of the filling (also using a rolling pin) to cover the pie.

Spread the dough well with your hands and glue the sheet on the edges to the edges of the sheet below.

Prick the dough sheet on top with a fork from place to place so that it does not swell. Otherwise you risk cracking.

A secret that the author of this recipe shares with us is to grease the pie on top with a mixture of water and baking soda. Use a brush. Thus it will acquire a beautiful crust.

You can use this baking soda solution even for bread or other fasting baking.

Put the tray in the preheated oven at 180 degrees Celsius. Leave the pie for 35 minutes, or until lightly browned on the surface.

Fasting recipes with potatoes. Original pancake and dumpling ideas

9. Potato pancakes with sauce pomarola, peas and sunflower seeds

Fasting pancakes with potatoes, stacked, with sauce between them, and au gratin

A version of pancakes with a glycemic index half that of those containing only flour. Season with a sauce that we can use with pasta. Pomarola is a traditional Italian recipe for meatless tomato sauce. If we fill them and close them well, the pancakes in the salty version can also be a perfect packed lunch.


  • 400 g of ordinary wheat flour
  • 400 g potatoes
  • about 500 g of soy milk, depending on how much flour it absorbs and the consistency of the potatoes
  • salt, pepper, oil
  • 1 l tomato juice
  • 1 clove of garlic
  • 2 onions
  • 2 carrots
  • 1/2 celery
  • lightly fried sunflower seeds in the pan

* Boil the potatoes in their skins, as in the first recipe. Mix soy milk with flour directly in a blender, then add the potatoes.

* Add salt and perish to taste to the composition obtained.

* While the potatoes are cooking, prepare the sauce. Flavor the oil with garlic & # 8211 keep it in the pan for about 2 minutes until lightly browned, then remove.

* Add very finely chopped onion, carrot and celery. Stir on all sides, stirring, then add the tomato juice and simmer under the lid, and at the end, without.

* The sauce is ready when it reaches the typical consistency of a sauce, after about 20 minutes.

* Fill each pancake with sauce and sunflower seeds.

* Place in a pan and lightly au gratin in the oven for a few minutes (can be left ungratinated).

An alternative version: place the pancakes on top of each other with sauce and seeds between them, you can also lightly au gratin, then cut it like a tart.

10. Potato dumplings with leek sauce, olives and tomatoes

Potato dumplings go well with many types of sauce

Dumplings, or what in Italian are called gnocchi, are obtained from boiled potatoes and flour. If we add a quick vegetable sauce we have a perfect fasting dish with potatoes.


  • 800 g potatoes
  • 200 g flour
  • 2 tablespoons freeze-dried yeast
  • 1 leek
  • 100 g black olives
  • 1 l of tomato juice
  • oil, salt, pepper
  • pumpkin seeds

* Boil and pass through the potato mixer exactly as in the previous recipe.

* Add over them the freeze-dried flour and yeast and a little salt. We will get a relatively soft dough, very easy to handle.

* Sprinkle flour or oil on the table so that it does not stick. Divide the dough into four and make each piece a cylinder about 2 cm in diameter.

* From each cylinder we cut the pieces about 2 cm long and in this way we obtain gnocchi / dumplings.

* While the potatoes are boiling, make the leek sauce with olives: temper the leek cut into thin slices in oil. After about 3-4 minutes, add the olives, cut to release as much flavor as possible.

* After lightly frying them together, add the tomato juice and let it boil over medium to low heat, without a lid. It's ready when we have the classic consistency of a sauce, we add salt and pepper.

* Before adding them to the sauce, the dumplings are quickly passed through boiling water with a little salt.

* When they rise to the top they are ready to be added to the sauce. Remove from the water with a spatula, being careful not to break.

* Mix with the sauce over high heat and it's ready. Serve with lightly fried pumpkin seeds in the pan.

Vegetable pie (can pie)

Every time I think about & ldquomancare de confort & rdquo (comfort food), there are a few things that immediately come to mind & ndash Casero, falafel, bake pasta and, of course, a pie with vegetables of the type & ldquopot pie & rdquo. Even more, if you ask me, I would tell you that the vegetable pie is the very definition of comfort food.

What is a can pie, though? Very simple: a pie pot is a mix of vegetables and S.O.S, with a crispy crust on top. Simple and tasty!

So what might you not like about this combination? Crispy dough. We believe only. Tasty and healthy vegetables. A pie with vegetable type pie can combine all that is best at a pie and to or stew in the same tray. And, for me, this rhymes with perfection! Today I want to show you how to make the best vegan / fasting pie & ndash a vegetable pie perfect for lunch.

I know, it might sound a little boring at first, if we think more carefully. After all, it's just some dough and some vegetables, isn't it? No no! All the ingredients in this vegetable pie are full of wonderful flavors, from start to finish.

The crunchy dough adds a very special texture to this preparation, especially when we put the fork in the tray for the first time. The sauce is creamy and full of aromatic herbs and perfectly complements the vegetable mix. And the end result is extremely satisfying, tasty and, to put a lid on it completely, it is also very easy to make. Not that it can be better than that! & # 128578 It's really very simple & ndash all you have to do is put the vegetables in the sauce, then put everything in an ovenproof dish and then put everything in the oven. Siiii & hellip about that.

Now let's talk a little about the process of "ldquoveganization" of this recipe. Yes, I made a vegan / fasting sauce using vegan ingredients, of course & ndash like vegetable butter and almond milk. And for the filling I used a lot of flavored vegetables such as potatoes, carrot, green peas and spinach. And if you are looking for one more protein, you can very well add a few tofu cubes or vegan meat to this mixture. I chose not to do this this time, but you can experiment as much as you want using your favorite ingredients!

What about herbs and spices? Well, I used parsley, a few puppies garlic and onions & ndash largely because I like to keep things simple and classic. But you may want to add a few more things, such as fresh thyme or rosemary. Nothing wrong with that!

We came to the chapter & ldquoaluat & rdquo. Here you can be adventurous and prepare your own vegan dough at home & ndash there are countless recipes on the net and the whole process is very simple. Or you can buy puff pastry from the store. You just have to be careful to fast. Most are fasting, but it never hurts to check twice! & # 128521

And if you're still not convinced, I've made a list of the main reasons I LOVE this recipe:

  • It is almost impossible to make a mistake. Even a child he can do it with a little help from a parent!
  • This food & ldquode comfort & rdquo 100%. I mean it's a great option for cold days when you don't feel like leaving the house or getting up from the couch
  • The list of ingredients is very flexible. You are free to add, omit or replace any type of vegetable in the recipe below
  • I let you choose. You can prepare a large vegetable pie in a single tray, or you can prepare several small pies in ramekin dishes. These will be small and cute!

That being said, if you have a day off today or these days, I recommend you go to the kitchen and prepare this delicious vegetable pie. It is perfect for lunch or dinner or, if you want to show your loved ones how much you care about them, you can prepare this vegetable pie for the next meal in the family. I assure you that everyone will be impressed! And if you are NOT a follower of a vegan diet, you are free to add a few pieces of your favorite meat to the filling. The chicken fits best in this mixture, if you ask me.

I love to make this creamy vegetable pie in winter, especially. When the weather is gloomy or it is very cold outside and all you want is to stay inside under a fluffy blanket, then it is the best time for this dish. It will make your day 10 times better, I promise! And you don't even have to take my word for it & ndash, you just have to prepare this recipe and you will convince yourself.

MY TIP # 1: I know it will be very hard, but I advise you to let the pie cool down a bit before cutting it. Let's say 10 minutes will be enough & ndash if you can stay away and not be overwhelmed by lust. Attention: the sauce can BURN if it is just taken out of the oven!

MY TIP # 2: Don't have too much time at hand? You can prepare the sauce and vegetable mixture beforehand and keep it in the fridge until the day the cake is baked. Maximum 48 hours, of course!

A perfect recipe for the weekend. The solution for a cold, rainy or even snowy day. A delight for the senses. I hope I convinced you to try this vegetable pie as soon as possible! And if you decide to prepare it, as I usually tell you, don't forget to come back here and tell me in a comment how it turned out. I'm very curious to find out. I enjoy cooking and eating! & # 128578