Pies are business card Slavic and, in particular, Russian cuisine. One type of open pies is shangi. As a rule, these are unsweetened pastries in which the filling does not fit inside and is applied on top. The most popular are shangi with potatoes. Here are several recipes for preparing this dish.
Shangi or shanezhki are a bit like cheesecakes in appearance. Essentially, this is a flatbread made of dough, on which there should be quite a lot of filling. The main difference from cheesecakes is that shangi are unsweetened. They are prepared with with different fillings, but most often with potatoes.
The dough for classic shanezheki is prepared with yeast. In the Komi-Permyak region, the dough for shangi is made from rye flour, but in Siberia, where they also love to bake shangi, white flour is more often used.
There are also varieties of shanezheki made from unleavened dough. They turn out no less tasty.
For the filling, mashed potatoes flavored with butter and milk are used. Shangi are baked in the oven, and after baking they are immediately greased with melted butter or sour cream. Shangi is served warm as a first course, as well as with milk or tea.
Interesting facts! By origin, shangi are Finno-Ugric pastries, but over time the recipe spread throughout the Russian north and Siberia. Moreover, different regions have their own favorite varieties of baked goods.
Shanezhki “Like Grandma’s”
We offer a simple recipe “like grandma’s”; shanezhki prepared according to it turn out soft, fluffy and very tasty.
- 0.5 liters of milk or kefir;
- 30 gr. fresh yeast or 1 packet of dry yeast;
- 0.25 cups vegetable oil;
- 1 tablespoon of sugar (amount);
- 1 teaspoon salt;
- 3-3.5 cups of flour.
Filling:
- 700-800 gr. ;
- 150 gr. butter + oil or sour cream for lubricating finished products;
- 2 eggs;
- salt to taste.
Let's prepare the dough. First you need to heat the milk. If we use kefir, do not heat it on the stove or in the microwave, as the fermented milk product may curdle. It is best to put an unopened package of kefir in warm water for a while.
Dissolve sugar in warm liquid and stir in yeast. Then add a few tablespoons of flour, you should get a liquid dough, approximately like for baking pancakes. Cover the bowl with the dough with a napkin and place in a warm place for half an hour or a little more. The mass should increase significantly in volume, and the surface of the dough should be covered with numerous bubbles.
Add salt and flour to the dough. First sift the flour. Add flour gradually, kneading the dough well. When the dough looks like a pancake mixture, add vegetable oil.
It is difficult to indicate the exact amount of flour; when kneading, we look at the condition of the dough. It should be soft, but not sticky. First knead the dough with a spoon, then place it on a table or cutting board sprinkled with flour and knead with your hands for at least 10 minutes.
Read also: Puff pastry pie with potatoes - 13 recipes
Place the dough in a clean deep bowl, cover with a lid or napkin and place in a warm place to rise. When the dough rises for the first time, knead it with your hand. And let it rise well again.
For the filling, boil the peeled potatoes. Drain the broth and mash the potatoes into a puree. Add 100-120 gr. butter, salt. Add one whole egg and one white, beat well, the puree should be soft and fluffy. Let the filling cool.
Soften the remaining butter and grind it with the raw yolk. This will be a spread. Divide the finished dough into bun balls. We press each bun on top with the palm of our hand to form a thick flat cake about 2-2.5 cm high.
Place the cakes on a greased baking sheet, cover with a clean towel and let stand for 10 minutes. Then place mashed potatoes over the entire surface on top of the tortillas. And grease with the prepared spread. Cook shangi in the oven at 200 degrees for about half an hour. Grease the baked shangi with a piece of butter or homemade sour cream.
Shangi with potatoes without yeast
You can prepare shangi with potatoes without yeast from white flour. Let's make the potato filling with onions.
Dough:
- 400 ml kefir;
- 3 cups flour;
- 10 gr. salt;
- 5 gr. soda;
- 50 gr. butter.
Filling:
- 70 gr. butter;
- 1-2 onions depending on size;
- 1 egg;
- 100 gr. sour cream for lubrication, it is better to take homemade sour cream. If you use store-bought, then you should choose the one with the maximum percentage of fat content.
For the filling, peel the potatoes and cook with salt until tender. Pour out the broth and mash the potatoes into a puree. Chop the onion finely and fry it in butter. You need to fry over low heat, avoiding overcooking the onions.
Add the onion along with the oil from the frying pan to the mashed potatoes, stir. We drive in raw egg and beat well. Taste the filling and add salt if necessary.
To prepare the dough, mix kefir with soda and let stand for five minutes. Then add salt, melted butter, mix. Add sifted flour until you obtain a soft dough that does not stick to your hands. Let the dough rest for half an hour.
Divide the dough into pieces, roll each piece into a flat cake approximately 0.7 mm thick. We form sides from the edges of the cake. We spread the potato and onion filling. Spread sour cream on top. Bake at 200 degrees for about 20 minutes.
Puff pastry recipe
Shangi made from puff pastry are delicious. The easiest way to buy the dough is ready-made, and you can take both yeast and yeast-free versions. In the first case, the baked goods will turn out soft, in the second - crumbly and crispy. We will prepare the filling with the addition of mushrooms; we will use fresh champignons. But you can also take other mushrooms, including canned ones.
- 500 gr. puff pastry;
- 300 gr. ;
- 100 gr. mushrooms;
- 1 onion;
- 100 gr. butter (70 grams for puree and 30 grams for filling);
- 100 gr. fatty, non-acidic sour cream or cream;
- 1 egg;
- salt to taste.
Defrost the puff pastry, cut it into pieces and roll it into flat cakes 0.5-0.7 cm thick. We form sides on the flat cakes and place them on a baking sheet covered with parchment.
Read also: Pie with potatoes in the oven - 17 selected recipes
To prepare the filling, boil and mash the potatoes. Fry finely chopped onion in butter. As soon as it becomes translucent, add the champignons cut into small slices. Cook over medium heat until all the juice has evaporated and the mushrooms begin to brown. Add sour cream to the mushrooms, add salt and let simmer for a couple of minutes. Then transfer the prepared mushroom mass into the crushed potatoes and mix.
Place the cooled filling on top of the prepared puff pastry cakes. Prepare the filling by mixing softened butter with an egg. Lubricate the shanezhki with the prepared filling. Bake until done for 20-25 minutes at 200 degrees.
Shangi with potatoes made from rye flour
Shangi is often prepared from rye flour or from a mixture of rye and wheat flour. We will prepare this version of the dough without using yeast.
- 5 potatoes;
- 150 ml milk;
- 180 gr. butter;
- 4 tablespoons rye flour;
- 200 gr. wheat flour;
- 1 teaspoon baking powder;
- 200 gr. sour cream (20-25%);
- 1 egg;
- salt to taste.
Let's prepare the filling. Peel the potatoes, cut them into smaller pieces and cook until tender.
A pack of butter weighing 180 g. Divide into three parts, 100 gr. will go into the dough, 50 gr. into the filling and the remaining 30 gr. for spreading.
100 gr. Melt the butter, add 150 g. sour cream, salt and mix well. Add rye flour and baking powder. Add wheat flour gradually, kneading the dough well. As soon as it stops sticking to your hands, stop adding flour. Perhaps it will take less flour than indicated in the list, or maybe you will need a little more. Wrap the finished dough in a bag and put it in the refrigerator for half an hour.
Melt the butter for spreading, add the remaining 50 g. sour cream and raw egg, mix. Drain the broth from the finished potatoes, add butter and hot milk, beat well.
Preheat the oven to 200 degrees, line a baking sheet with parchment. Divide the dough into 8 pieces, rolling each into a ball. Then, with our hands or using a rolling pin, we turn the balls of dough into flat cakes about 0.7-0.8 cm thick, and raise the low sides. Place the puree into the resulting “cups” of dough and pour the filling with a spoon. Bake for 20-25 minutes until browned.
Crumbly shangi made from shortcrust pastry
Shanezhki are less often prepared from shortcrust pastry; they turn out tender and crumbly. For the filling we will use potatoes and cheese.
Dough:
- 200 gr. flour;
- 150 gr. butter;
- 0.5 teaspoon salt;
- 1 yolk;
- 3 tablespoons of water.
Filling:
- 300 gr. ;
- 75 gr. butter;
- 100 gr. cheese;
- a little milk;
- fat sour cream for lubrication.
The oil for preparing the dough should be cold, so it is better to put it in the freezer in advance. Grate the cold butter or cut it with a knife. Add sifted flour mixed with salt to the butter and grind. Separately, beat the yolk with water. Pour the yolk into the flour and salt, quickly knead the dough. It should gather into a lump and not crumble. There is no need to knead the dough for a long time; as soon as the dough comes together in a ball, it’s ready. Wrap it in a bag and put it in the refrigerator for at least an hour.
Advice! The shortbread dough can be kneaded the night before and the shangi baked the next morning.
Boil the peeled potatoes. Knead, add oil, beat. If it turns out too thick, add a little hot milk. Add half the grated cheese to the hot puree and stir.
Divide the shortbread dough into pieces and form it into round cakes about 2 cm thick. Place the cakes on a baking sheet covered with parchment. Chop the prepared filling on top of the flatbreads. Then sprinkle with the remaining grated cheese. Bake at 200 degrees for about 20 minutes.
Shangi are open pies made from rye or wheat dough filled with potato filling. Appearance Shangi resemble cheesecakes, but are never sweet. This dish, which appeared in the 17th century, belongs to Russian cuisine; it is popular in the Urals and Siberia, but is rarely prepared in the western part of Russia.
Shangi made with dough without yeast turns out soft, satisfying and aromatic. We will consider classic recipe, which uses only traditional ingredients. Cooking will take 45-50 minutes.
Ingredients:
- flour - 3 cups;
- potatoes - 6 pieces;
- kefir – 400 ml;
- sour cream – 100 grams;
- butter – 60 grams;
- chicken egg– 1 piece;
- soda – 5 grams;
- salt – 10 grams.
Recipe for shanga with potatoes
1. Boil the washed, peeled potatoes in salted water until tender (they should be easily pierced with a knife).
2. Drain the water, add 30 grams of butter and a beaten chicken egg to the potatoes. Mix until pureed.
3. Preparing the dough for shaneg with potatoes: in a separate bowl for kneading the dough, mix kefir, salt and the remaining 30 grams of butter. Add flour and soda. Knead the dough. Leave in a warm place for 30 minutes.
4. Divide the dough into sausages. Cut each sausage into 3 parts and roll into flat cakes with a diameter of about 10-12 cm. Make sides on the edges of the flat cakes.
5. Place the tortillas on a greased baking sheet. Add potato filling in an even layer to each piece.
6. Spread sour cream on top of the shangi.
7. Bake for 15 minutes in an oven preheated to 200°C.
8. Ready potato shangi serve hot.
The dish goes well with milk, black tea and cranberry jelly. Shangi can also be used instead of bread or as a side dish for hot meat or fish.
Shangi are open pies; they can be baked from either yeast or unleavened dough.
Shangi made from unleavened dough
Ingredients: wheat flour 2 cups, egg 1 pc, water 3/4 cup, salt level teaspoon.
Knead unleavened dough. To do this, pour the flour into a wide bowl, make a depression in the middle, add salt, egg, pour in water, and knead the dough. Leave it for 10 minutes, you can place the dough under a wide bowl, or cover it with a napkin, or better yet, place the dough in a plastic bag.
After 10-15 minutes, knead it again and leave again for 20-30 minutes. The dough is ready when it becomes elastic, smooth and does not stick to your hands.
Cut the finished dough into pieces, roll out into large sheets 2 - 3 mm thick, cut out juices the size of a tea saucer from them. Roll out the juicy edges even thinner with a rolling pin. When you have rolled out the juice enough, roll up the edge of the juice with a flagellum; if you can’t get a flagellum, make a border along the edge. You can simply pinch the edge after a certain distance.
The result is improvised plates. Place the filling on these plates and smooth it out to the border. If it is a filling of potatoes, cottage cheese, carrots, brush with eggs, mayonnaise or sour cream. And immediately bake in the oven.
Shangi are ready when the edges and filling are browned. Immediately after taking out the oven, brush the finished shangi with melted butter on top and bottom and place in a closed container for 15-20 minutes or cover with parchment paper and top with a napkin or towel.
If this is not done, the shangi will be a bit dry, although it is tasty in its own way, you can crunch it.
Shangi made from yeast dough
Ingredients: flour 4 cups, granulated sugar 1 tablespoon, margarine or vegetable oil 4 tablespoons, yeast 20 g, salt 0.5 teaspoon, milk or water 1 cup, eggs 2 pcs (one for lubrication).
Yeast dough is prepared as follows: pour lukewarm milk into a saucepan, put yeast in it, add 1 tablespoon of sugar, 0.5 teaspoon of salt, 2 eggs, flour. Knead the dough.
Add butter or margarine last, when the mixture is almost ready. Knead the dough again and place in a warm place. After the dough has risen, knead it and leave for another 30 - 40 minutes.
Now you can cook shangi. To do this, cut the dough into pieces weighing approximately 100 g, roll them out lightly. Place a layer of filling on the surface of the rolled out shanegs to the edges; if it is a potato, cottage cheese or carrot filling, brush with egg. You can grease the surface with mayonnaise and sour cream.
The layer of filling should not be very thick, but should cover the entire upper surface of the shanga. Place the prepared shangi in a warm place so that the dough rises. After the dough has risen, bake in the oven.
When the shangi are browned, take them out and grease them with oil. Place in a closed container for 15 - 20 minutes, or under a napkin.
Potato filling
Ingredients: potatoes 500 - 700 g, hot milk, salt, egg, butter (to taste).
The potato filling is prepared in this way: boil the potatoes in their skins, peel them, mash them very well, add hot milk, salt, beat in an egg, add butter, mix well. Add all ingredients to taste.
Place the filling in the middle of the finished juice or flatbread, smooth it out, brush with egg, sour cream or mayonnaise. Bake in the oven.
Cottage cheese filling
Ingredients: cottage cheese 0.5 kg, egg 1 pc, butter 1 tablespoon, sugar to taste.
Preparing the cottage cheese filling. For 0.5 kg of cottage cheese, add 1 egg, 1 tablespoon of butter, sugar to taste. Grind until smooth.
Place on prepared dough, smooth, brush with egg or sour cream.
If this is unleavened dough, you can bake it right away. If the dough is yeast, leave to rise, then bake.
Carrot filling
Ingredients: carrots 0.5 kg, sugar to taste.
Preparing carrot filling. Boil the carrots, peel, crush or chop, add sugar. Mix everything until smooth. Place the finished filling on the prepared dough. Level and lubricate. Then bake.
There is another way to prepare carrot filling. Carrots need to be peeled, cut, boiled in water, adding salt and a little sugar. Then grind in a processor, meat grinder, or simply chop. Add sugar. The filling is ready.
Berry filling
Ingredients: berries 0.5 kg (any to your taste), potato starch 2 tablespoons, sugar to taste.
Preparing the berry filling. Grind the berries, add a little starch, sugar to taste, mix. The filling is ready. Then, if the dough is yeast, spread it on the surface, wait until the shangi rises and bake. If the dough is unleavened, then place the filling on prepared unleavened dough plates, smooth it out and bake in the oven.
When I came to live in the Urals, I was very surprised by a dish with the pleasant and appetizing name “Shangi”.
It was as if grandma had cooked something warm and very tasty. For the first time I ate shangi in a restaurant serving Ural cuisine and it seemed to me that Sverdlovsk residents bake cheesecakes with cottage cheese incorrectly)). Instead of cottage cheese, put mashed potatoes and pour in an egg. This makes the “cheesecake” so tender, airy, with a golden-brown crispy crust, but that doesn’t stop it from being a cheesecake.
Later we were treated to this Ural dish at a wedding. And I was again surprised that of these, it would seem, completely simple products This makes such a delicious dish. I myself am quite careful when it comes to potatoes. All girls know that potatoes should be consumed extremely carefully, otherwise your waistline simply won’t understand you)). And here there are potatoes on white dough and even with an egg - it’s just an anti-pill for a slim figure, there’s no other way to call it. but it’s so delicious that you just can’t describe it. Kudos to whoever invented this dish.
Let me start with the fact that it is important to prepare a dough that is not liquid, but not too hard, as in this recipe, so that it is almost liquid, but does not flow; that is when the shangi with potatoes turn out tender and airy with a golden brown and crispy crust.
Pour one and a half glasses of warm water into a bowl for kneading dough, add salt, sugar, vegetable oil and dry yeast. I let the yeast bloom and then add the sifted flour. I'm kneading a dough that's not tough. I cover the bowl with a lid. I let the dough rise for about an hour and a half. While the dough is rising, I prepare the filling.
For the filling, boil the potatoes
in salted water with dill sprigs for flavor. Boil the potatoes until fully cooked so that the mashed potatoes are free of lumps. this is of course not semolina porridge, but believe me, lumps are not needed here either.
I drain the water and chop the potatoes,
add milk
and salt.
I mix everything thoroughly.
I grease the baking tray with oil.
I roll out the dough and make identical flat cakes using a mold. Transfer the dough to a baking sheet.
From the cooled puree I form flat cakes, which I place in the center of the shangi.
and close the edges.
I mix the raw egg and apply it to the shangi.
I'll give you ten minutes to come.
I put it in the oven, preheated to two hundred degrees for twenty minutes.
Regarding the temperature regime, I recommend focusing on your oven. I have two of them, both electric, but one with a smaller volume bakes less efficiently at a temperature of two hundred degrees than the one with a larger volume in liters. The second one is big - at a temperature of two hundred degrees it overcooks everything and dries it out too quickly. Therefore, I recommend focusing on your oven yourself. And set the temperature to the same as the one you set when cooking pizza.
Serve hot with tea.
Cold ones are also very tasty.
Bon appetit!
Cooking time: PT02H00M 2 hours
Approximate cost per serving: 30 rub.
Which are made from yeast dough. It is worth noting that this dish is very similar to ordinary cheesecakes. However, instead of cottage cheese, it uses only crushed potato tubers.
Delicious and fluffy shangi with potatoes: photo and recipe
Required ingredients for the dough:
- fresh milk - 800 ml;
- granulated yeast - ½ small spoon;
- fresh butter - 70 g;
- small chicken egg - 1 pc.;
- granulated sugar - 2 large spoons;
- table salt - 3 pinches;
- wheat flour - sprinkle until the dough thickens.
The process of preparing the base
Before forming shangi with potatoes, you should put yeast dough. To do this, you need to slightly heat fresh milk, dissolve granulated sugar in it, and then add granulated yeast and wait until it swells. After this, you need to add ghee, chicken egg and wheat flour to the base. As a result, you should end up with a thick dough, which should be placed in a warm place for several hours.
Required ingredients for filling:
- fresh milk - 200 ml;
- tubers - 6-7 pcs.;
- medium chicken egg - 2 pcs.;
- fresh butter - 80 g;
- salt and allspice - at personal discretion.
Preparing the filling
Some housewives make shangi with potatoes stuffed with mashed tubers. However, this dish tastes best if you use puree as a filler. To prepare it, you need to peel the vegetables, place them in boiling and salted water, and then cook until soft. Next, add butter, egg, milk and allspice to the hot potatoes, devoid of liquid. All ingredients should be mashed into a puree using a masher. It is not recommended to do this with a blender, because as a result you will end up with a viscous and tasteless mass, similar to dough.
We form products
It is advisable to form shangi with potatoes immediately after the yeast dough has risen well. So, you should pinch off a piece of it, sprinkle it with flour, roll it into a ball, and then lightly press it down until a fluffy cake forms. Next, place 1 large spoon of mashed potatoes in the middle of the base and pinch the edges, leaving the top open. After all the semi-finished products are ready, they must be moved to a baking sheet greased with oil, and a beaten chicken egg should be applied on top using a brush.
Heat treatment
How to serve correctly
Oven-baked pies with mashed potatoes are recommended to be presented to guests only hot. They should also be served with spicy tomato sauce, sweet thick sour cream etc.
Useful advice
Shangi with potatoes will turn out much tastier if you add extra to the puree onions, fried in butter, or fresh chopped herbs.