Fried Yeast Potato Pies in a Skillet
Those classic grandma-style cafeteria potato pies - you always want more! These yeast potato pies are fried in a skillet. The dough is made with water, without dairy or eggs, so it’s great for fasting. You can change the filling to suit your taste.
Updated : 23 February, 2026
Easy
About 1 hour.
Ingredients
Dough
0.5 liter
Water
2 teaspoon
Dry yeast
0.5 cup
Vegetable oil
1 tablespoon
Sugar
0.5 tablespoon
Salt
6 cup
Wheat flour
Filling
4 tablespoon
Vegetable oil
to taste
Salt
500 grams
Potato
100 grams
Onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make yeast potato pies in a skillet? You’ll need simple, budget-friendly ingredients - prep them in advance. Sift the flour through a fine sieve to aerate it. Wash and dry the potatoes. Peel the onion, rinse, and dry it.
Step 2
Start with the dough. No starter sponge is needed - mix everything at once. First combine the “dry” ingredients: part of the flour (about 2 cups / ~250 g), instant dry yeast, salt, and sugar.
Step 3
Make a well in the flour. Pour in 1/2 cup vegetable oil (about 120 ml).
Step 4
Add warm water (about 104°F / 40°C). The water must not be too hot so the yeast isn’t damaged. Warm water helps the dough rise quickly.
Step 5
Add the remaining flour in portions and knead an elastic dough. You may need a little more or less flour. The dough shouldn’t stick to your hands, but it also shouldn’t be too stiff. Cover with a clean towel and let it rise for 20-30 minutes, while the potatoes cook. It helps to keep the dough near the stove so the steam supports rising.
Step 6
While the dough rises, make the filling. Peel the potatoes, rinse, and boil them in salted water. Drain, then mash the potatoes (a masher works best).
Step 7
Finely chop the onion and fry it in vegetable oil until golden.
Step 8
Mix the fried onion into the mashed potatoes and stir well. The filling is ready.
Step 9
By now the dough has risen. Don’t touch it earlier. Now punch it down and start shaping the pies. Knead by hand for 3-5 minutes.
Step 10
The dough is very soft and elastic, so you won’t need a rolling pin. Work with hands greased with oil. Keep a small plate of oil nearby, dip your hands, and tear off equal pieces of dough to form portions.
Step 11
Put a skillet with oil on the stove to heat. Start shaping the first pies. Flatten a piece of dough with your hand into a small round (it doesn’t have to be perfect - these will puff up). Add filling - use about half as much filling as dough, or more if you prefer.
Step 12
Pinch the edges together to seal and form a pie. Immediately place it into the hot oil seam-side down. Shape the next pie the same way. Work quickly. If you like, you can shape all the pies first and fry them afterward.
Step 13
The pies will noticeably puff as they fry. Transfer the cooked pies to paper towels to absorb excess oil.
Step 14
Serve the fried yeast potato pies with lightly salted pickles or with tea - however you like. Enjoy!
Author note
Share the recipe
