Oven-Baked Yeast Potato Pies
Golden, appetizing, hearty, with a simple filling! These oven-baked potato pies made with yeast dough are quite budget-friendly due to the small number of ingredients, yet very tasty. And they’re very easy to make!
Updated : 02 March, 2026
Easy
More than 1 hour.
Ingredients
Dough
3 cup
Wheat flour
1 cup
Water
2 teaspoon
Dry yeast
2 teaspoon
Sugar
1 teaspoon
Salt
80 milliliters
Vegetable oil
Filling
700 grams
Potato
30 milliliters
Vegetable oil
1
Onions
1
Eggs
0.5 teaspoon
Salt
0.5 teaspoon
Ground black pepper
1 teaspoon
Sour cream
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? Start by making the dough. Use all-purpose (high-grade wheat) flour. Use any refined vegetable oil.
Step 2
Heat the water to 37-40°C (99-104°F). Dissolve the sugar in it and add the yeast. If you don’t have a kitchen thermometer, test it like this: put a drop of water on the inside of your wrist - if it feels neutral, the temperature is right. Leave in a warm place for 5-15 minutes to activate the yeast.
Step 3
Add salt and 2/3 of the vegetable oil to the dough mixture. The remaining oil will be used to grease your hands and the bowl (step 6). Stir well until the salt dissolves.
Step 4
Sift the flour. This removes any small debris and aerates the flour so the dough rises better.
Step 5
Add half of the flour to the liquid mixture and start mixing with a spoon. Flour properties can vary by brand even within the same type, so add the remaining flour in small portions to reach the right consistency. When it becomes hard to mix with a spoon, start kneading by hand.
Step 6
Knead the dough thoroughly. It should be soft, very tender, and slightly sticky. Grease the bowl and your hands with vegetable oil. Shape the dough into a ball, cover the bowl with plastic wrap or a towel so it doesn’t dry out and rises well. Leave in a warm place for about 2 hours. The time depends on the yeast and conditions.
Step 7
While the dough rises, make the potato filling. Peel the potatoes, wash well, and cut into small pieces of similar size so they cook evenly and faster. Boil until tender - about 20-30 minutes, depending on your stove and potato variety. Do not add salt.
Step 8
Peel and wash the onion and dice it small. Put it in a skillet and fry over medium heat for 3-4 minutes.
Step 9
Fry until the onion becomes lightly golden.
Step 10
Drain all the water from the cooked potatoes. Add the fried onion, salt, and pepper. Mash the potatoes with a potato masher while they are still hot. It’s better not to use a blender, because the mash becomes heavy and very sticky, making it hard to work with.
Step 11
Separate the egg white from the yolk. Set the yolk aside - it will be used to brush the pies (step 18).
Step 12
Transfer the filling from the pot to a bowl so it cools faster. Add the egg white and mix thoroughly. Fill the pies only after the filling has cooled; otherwise you can spoil the dough.
Step 13
When the dough has increased in volume by 1.5-2 times, it’s ready to work with.
Step 14
Divide the dough into 12 equal pieces and roll them into balls. Place them on a flat work surface dusted with flour. Preheat the oven to 200°C (392°F) so it has time to heat up. I made 12 pies, but you can make more or fewer by changing their size.
Step 15
Shape the pies. Work with oiled hands or hands dusted with flour. Roll each piece into a round about 0.4-0.5 cm (4-5 mm / ~3/16 in) thick. Place an oblong portion of filling in the center.
Step 16
Pinch the dough closed along the entire seam.
Step 17
Place the pies seam-side down on a greased baking sheet, spaced apart. You can line the sheet with parchment. If the parchment is not nonstick, grease it so the pies don’t stick.
Step 18
Brush the tops with a mixture of egg yolk and sour cream and put the tray in the oven. Bake for 20 minutes on conventional top-and-bottom heat. The finished pies will puff up and turn golden.
Author note
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