Eugenia’s Authentic
Potato Pie Recipe
“Many elderly people find themselves isolated. Not us Jews. I think my grandparents and parents would be proud of and happy for me, since they had to hid their Jewish roots during the Holocaust.”
— Eugenia Stoicheva
84, JDC client in Odessa, Ukraine
Ingredients for Potato Pie
Dough:
- 2 lbs. potatoes
- 3 eggs
- 3 to 4 tbsp. flour
- Salt, to taste
- Pepper
- Oil, for frying
- Sour cream
Filling:
- 1 onion
- 3 hardboiled eggs
- ½ lb. mushrooms
Instructions for Potato Pie
- Peel and boil the potatoes, then mash them until the mixture is smooth.
- Add the salt, pepper, eggs, and flour, turning the mixture into a soft dough.
- Divide the dough into egg-size balls.
- Flatten the balls so there’s room to put a teaspoon of filling into the center. Possible fillings can include egg salad (three hardboiled eggs mixed together with one chopped onion) or fried mushrooms (½ lb. of sliced mushrooms fried together with one chopped onion).
- Using your fingers, pleat the edges of the potato dough to seal it, forming a pie.
- Lightly flour the pies, and fry them in hot oil, about 5 to 7 minutes on each side.
- Serve hot with sour cream.