Shangi-shanezhki, like grandma’s - even the words themselves make it delicious. Shanezhki with potatoes takes adults back to childhood, and children are given the opportunity to taste what love itself tastes like.

Classic recipe like grandma's

Open pies are popular among many peoples. The classic Russian version is with potato filling and the traditional method of kneading yeast dough.

For preparation you will need:

High-grade flour - from 800 grams to a kilogram;
milk - take ½ liter;
water – ½ cup;
yeast - 150 grams of live yeast or a tablespoon of dry yeast will be enough;
salt – ½ tablespoon;
granulated sugar - a couple of large spoons;
vanilla - literally two or three grams;
two types of oil: vegetable (unscented) - for greasing the baking sheet and another 60 grams for fudge and butter - at least 80 grams for filling;
eggs - you need three;
mashed potatoes(should be quite thick) - determine the volume yourself.
Crumble the yeast into a cup. Add granulated sugar to them. All that remains is to pour a little warmed water (at least to 300C), leave the dishes warm and wait for foam to form.
Place some of the flour in a deeper enamel bowl (you can take a saucepan). Add dry ingredients to it. Then slowly, in a thin stream, pour in the milk. We do the same with the yeast solution. The composition must be thoroughly mixed and placed in a warm place for three hours.
During this time we have time to prepare the filling and fudge. Both the first and second are easy to do. Beat two eggs into mashed potatoes, add butter- here’s the filling. Beat the egg yolk with 60 grams of vegetable oil - you get fudge.
We finish preparing the yeast dough - pour the remaining flour into the mixture and knead until it stops sticking to your palms. Roll into a bun and cover with a towel. Let it rest for a couple more hours to allow the dough to rise better.
All that remains is to form small balls and walk over them a little with a gurney. Place the potato-egg filling in the centers, leaving it open (like cheesecakes), brush with fondant and place in the oven. After 30-40 minutes, you can try grandma’s shanezki.
Try to create the right atmosphere in the kitchen:

Shanezhki love silence and warmth.

No added yeast

You can bake shanezhki with potatoes without yeast.

What do they need:

Flour - take three glasses;
potatoes - six tubers;
kefir – 350-400 grams;
sour cream – ½ cup is enough;
soda - five grams;
salt – ½ teaspoon;
egg - one.
butter - at least 60 grams (half each for puree and dough).
Make a puree from potatoes, eggs and half the butter.
Let's start the test. Mix kefir, salt, remaining oil. Pour flour and soda into the kefir mixture. Knead the dough and keep it warm for half an hour.
We make dough sausages, which we divide into three parts and roll into shortcakes. All that remains is to fill the future shangi with puree (as in the previous recipe), grease it with sour cream and place it in an oven preheated to 2000C.
After 15 minutes, the treat is ready.

How to bake in the oven

These snacks will be a great snack for kids on a walk. They will also come in handy on a long journey.

We will bake from:

Flour - seven glasses;
eggs - five pieces;
granulated sugar - no less than a glass;
milk (ideally homemade) – 400 grams;
butter – 250 grams;
yeast (preferably pressed) – 60 grams;
sour cream – ½ cup;
salt - a teaspoon with a “cap”;
spices - determine the type and quantity yourself.
Preparing the puree. Everything is as usual, we just add spices and try to get the consistency of a paste.
Heat the milk to 350C. Dissolve the yeast in it, then add some (less) flour and sugar. Mix.
When the dough settles and begins to emit a sour smell, first add a mixture of eggs and sugar, then salt and the rest of the flour. All this needs to be mixed properly. The last component is oil. After all the manipulations, the dough should lag behind your palms.
How to shape baked goods has already been described above. All that remains is to make the egg “mask” and bake the shanezki in the oven.

Yeast dumplings with potatoes

Round hot shanezhki with cold milk is a delicious combination.

What you need for this baking:

Flour - a little less than half a kilogram.
butter (take butter) – 100 grams;
sour cream - a tablespoon is enough;
egg - one is enough;
yeast (preferably dry) and granulated sugar - a tablespoon each of the first and the second;
salt - teaspoon;
water (warm) – at least 125 grams;
mashed potatoes.
We dilute yeast in a third of a glass of warm water. Combine egg, salt, melted butter in one bowl. We send yeast water to them.
All that remains is to introduce the flour - do it slowly, in a thin stream.
After kneading, the dough should be elastic and pleasant to the touch. He has to spend an hour and a half in a warm place and come up.
We already know what to do next. We give the formed and stuffed shangam half an hour to “grow”, and then bake it in an oven heated to 2000C for 25-30 minutes.

Lenten cooking option

For those who observe fasting, you can prepare shanezhki with potatoes without eggs and cow butter, using potato broth.

You will need:

Potato decoction (needs warm) – half a liter;
yeast (preferably dry) – approximately 10-11 grams;
granulated sugar - a couple of tablespoons;
sunflower oil(take refined) - three tablespoons;
flour - approximately 700 grams;
mashed potatoes - from a kilogram of tubers and frying from two or three onions.
So, we make puree by mixing potatoes and onions fried in vegetable oil.
Dissolve yeast in potato broth. Then add all the bulk ingredients into the liquid and knead the lean dough. Let it sit on the table for an hour.
Next, everything is in the usual sequence: balls, cakes, depression, sides, filling, oven.

Cooking with kefir

This “cunning” recipe is interesting because when hot, such shanezhki crunch appetizingly, and if you wrap them in a thick towel, they become tenderly soft.

Products needed:

Flour - take two glasses;
kefir – ½ cup;
yeast - one and a half teaspoons is enough;
egg;
granulated sugar - no more than a teaspoon;
salt – ½ teaspoon;
fresh cow butter and vegetable oil odorless - one dessert spoon of each type is enough;
mashed potatoes (add bacon and onions fried in a frying pan, spices and salt to the potatoes).
For the dough to turn out as it should,

All ingredients must be warm.

Therefore, ahead of time, remove the egg and butter from the refrigerator and heat the kefir.
Sift the flour and add everything else into it. The order doesn't matter. The dough prepared according to this recipe comes out pleasant to the touch and does not stick to your hands. Leave it in a warm place and let it rise.
Preparing the puree. The components for it are indicated in the product list. The algorithm for subsequent actions is traditional. For shangi on kefir to reach the desired condition, 20 minutes spent in an oven heated to 2000C is enough.

Ural shanezhki with potatoes

It is believed that the birthplace of the dish, the recipes of which are now presented to your attention, is the Urals. It was there that they came up with this simple but very tasty homemade cake.

To prepare Ural shanezhki, you will need:

Flour - take a couple of glasses;
yeast (preferably dry) – 1.5 teaspoons;
egg (yolks only) – two pieces;
granulated sugar – ½ teaspoon;
filling: three tablespoons of butter, four potato tubers, four tablespoons of heavy cream, eggs.
Pour yeast and granulated sugar into a third of a glass of warm water. Let the liquid remain warm for 10 minutes.
We make another mixture - from salt, sour cream, egg yolks and butter brought to a liquid state. Next, combine the butter-yolk mass with warm water and flour. The result should be a dough that is not too tight (adjust the amount of flour as you go). Let it “breathe” for an hour and a half in a warm place.
Now we divide it into balls the size of large apricots. We use them to make “plates” for the filling. After 30 minutes, place in an oven preheated to 2000C. When they turn golden (15-20 minutes should pass), remove.

Lazy shangi with potatoes on a loaf

If you don’t want to bother with the dough, try making lazy shangi. They say they are especially popular in Perm.

What do you need:

Loaf (can be used White bread);
milk - a glass is enough;
eggs - a couple of pieces;
mashed potatoes – ½ kilogram;
vegetable oil (use odorless) - grease the baking sheet;
butter - to grease baked goods;
salt - use your own taste.
We prepare the basis for lazy shanezki - cut the loaf. We make puree with the addition of milk (half the norm) and salt.
Combine the remaining milk with the eggs. Soak the bread slices in the milk-egg mixture. Place on a baking sheet and cover with puree. Grease the top with butter. Another option -

use egg-milk mass instead.

Then you will get a nice golden brown crust.
This recipe does not require an oven. heat. It is enough to heat it up to 140-1600C. 20 minutes - and you can sit down at the table.

Shanezhki is the name of an ancient Russian pastry, very popular in the Urals. Shangi are very reminiscent of cheesecakes, but unlike them, the filling is not sweet, but, for example, potato or mushroom with sour cream. These products are baked very quickly, from rich, unsweetened yeast or unleavened dough, and evoke an appetite with their golden-brown crust. They are usually eaten with soup, jelly, and milk. A simple and delicious everyday dish. Let's bake shanezhki with potato filling.

Let's prepare the ingredients for the potato pancakes:

About 1 kg of rye or wheat flour (sometimes a little less, depending on the quality);
0.5 l kefir/yogurt;
8-10 g salt (1 tsp);
vegetable oil (2-3 tbsp).

For filling:

0.4 kg potatoes;
1 tbsp. l. butter;
1 large onion;
ground pepper;
1 a raw egg;
salt (to taste: 0.5-0.9 tsp).

Cooking shanezhki with potatoes

1. Peel the potatoes and onions. Cut the onion into small pieces (5x5 mm). Cut the potatoes into slices, add water, and cook until soft.

2. Drain the broth from the potatoes into the sink, add butter, fried onion, spices, and a raw egg. We prepare a not very thick puree so that it can be easily spread on cheesecakes.

3. Knead a thick elastic dough: stir salt in kefir and gradually add flour, at the end add butter. We divide it into pieces, knead them in the form of cakes, pinch the edges, you can do it in some beautiful way - for example, in a “pigtail” or “snake”. Spread the filling on top of the flatbreads, generously, from the heart.

4. Grease a baking sheet with fat (any vegetable or butter), place shangi on it and into the oven. Bake until golden brown at 180 degrees. In terms of duration, you need to focus on a specific oven, but on average it is about 40 minutes. Serve the shanezhki hot.

Angela at mealtime!

Calories: Not specified
Cooking time: Not indicated

It’s always nice to remember when, as a child, our grandmother fed us with different delicacies. It’s good that I still have her recipes -, etc. And today I will tell you how to bake very tasty, simply unforgettable grandma’s shangi with potatoes. As a child, I always took them with me outside and treated them to all my girlfriends. Childhood was crazy, fast and memorable. I hope that you will remember my recipe and bake shangi with potatoes like my grandmother’s for your family and children.




- wheat flour – 2 full glasses,
- chicken egg – 1 pc.,
- butter – 100 grams,
- active dry yeast – 10 grams,
- sour cream – 30 grams,
- salt - one pinch,
- water – ½ cup,
- granulated sugar - one pinch.





- potatoes – 400 grams,
- chicken egg – 1 pc.,
- butter – 50 grams,
- salt - to taste,
- cream – 50 grams.

Recipe with photos step by step:

I dissolve the yeast in warm water. I beat in one egg and stir. I also add salt and granulated sugar to the dough, giving the dough a pleasant taste.




I add sour cream to the dough. Sour cream will make the buns soft and fluffy.




I melt the butter on the stove with the heat on very low. Let the oil cool down, only then pour it into the dough.




Add flour and stir with a spoon until the dough thickens. Then I knead with my hands.






I cover the dough with a lid, it should rise and rise.




After an hour, thanks to active yeast, it rises to the very top of the lid, it is ready for sculpting shanezheks.




I boil the potatoes, add butter, cream, salt and mash them into a thick puree. The filling for the shanezheki is ready.




I pinch off pieces of dough from which I will make shangi.






I roll round balls, place a glass in the center of the ball and press down, forming a depression.




I put the filling in the center.




I brush with beaten egg for beauty and for a golden brown crust. I also attach beautiful shape, I pinch the shangi to make corners.




I bake shanezhki in the oven. They bake quite quickly; in 20 minutes you get beautiful and tasty shangi with potatoes.




Let the shangi cool a little, and then I serve them to the table.




Bon Appetite!
You might also be interested

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 full readiness so that the puree is free of lumps. This, of course, is 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.

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.

Shangs or shangs in your own way appearance They look a little like cheesecakes. 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 with the 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, in different regions their favorite types of baked goods appeared.

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 + butter 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, it should turn out batter, approximately the same as for baking pancakes. Cover the bowl with the dough with a napkin and place it in 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 mixture for baking pancakes, 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. Ready dough cut 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. Add a 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 and 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. Let's 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 shortbread dough shangi

Chanezhkas 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;
• some 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! Shortbread dough You can knead the night before and bake the shangi 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.