Shanezhka with potatoes: master class with step-by-step photos

Everyone loves baking. Especially one that melts in your mouth and pampers your tongue. It seems that only a great culinary specialist or professional chef can bring this to life. But no. Just use the following recipe and everyone will be surprised at your skill.

Cooking shanezhka with potatoes

Shanezhka with potatoes is a very tasty dish that you and your loved ones will surely enjoy. It is easy to prepare and all the ingredients are very affordable. To bake shanezhki, you do not need to knead the yeast dough and wait for it to rise. Here everything is much simpler and can be done literally on the go.

Basically, a shanezhka is a potato cheesecake with whatever filling you like best.

Ingredients for cooking shanezhka

To start cooking you need to prepare the following products.

For shanazhka:

• potatoes 400 g;
• 2 eggs, one for the dough, the other for greasing it;
• salt ½ teaspoon;
• flour 4 tbsp. with a small slide;
• a bunch of greenery;
• cheese 100 g.

You can stuff a shanezhka with anything. Both meat and ham, minced meat. If desired, you can make them vegetable. However, I used chicken breast.

So, for the filling you need:

• two medium onions, I didn’t have those, I took 4 small ones;
• mayonnaise (sour cream) 2 tbsp;
• garlic clove;
• 1 chicken breast;
• vegetable oil;
• seasoning and spices to taste;
• You can add more mushrooms, any to taste

The process of preparing shanezhka step by step

1. First of all, let the potatoes boil.
2. Now start filling. Because it will be easier for you to continue working with it when it has cooled down. Cut the breast into small cubes and fry in a frying pan. To prevent the breast from being dry, add more butter. Fry for a couple of minutes. I'll share with you a little trick. To cut the breast into even small cubes, place it in the freezer ten minutes before. During this time, it will freeze a little, but will not freeze through. In this state it will be convenient to cut it, the meat will not flake or smear.
3. While the breast is frying, chop the onion and add to the meat. Fry over low heat for three minutes.
4. As soon as the onion acquires a golden hue, add garlic, squeezed through a garlic press or grated on a fine grater. Cook for another minute. Add spices to taste, mix well. Place the filling in a plate to cool.
5. While the filling was being prepared, the potatoes were already cooked. Now you need to mash it like for puree, without using water or milk. It should just be mashed potatoes.
6. Place the potatoes in a bowl and add the egg, flour, and finely chopped herbs.
7. Mix everything well, you will get some kind of dough. Let it cool a little.
8. Next, lumps are formed from the dough. Their size depends on how big the shank you want to make. The larger the lump, the larger the pie.
9. Prepare a baking sheet. Line it with parchment paper and grease it well with oil. Form the lumps into medium-thick cakes with a small depression in the center.
10. Each flatbread is brushed with beaten egg. Mayonnaise or sour cream is placed on top of the egg. Don't be afraid to put in as many of them as possible. The juiciness of the shanezhka depends on this. Also, for convenience, you can immediately mix the filling with sour cream (mayonnaise) and spread it in this form.
11. Then the filling.
12. And at the final stage, everything is generously sprinkled with grated cheese.
13. Preheat the oven to 200 degrees and feel free to let them cook for twenty minutes.

Bon appetit.