Shanezhka with potatoes: master class with step by step photos

Everyone loves baked goods. Especially one that melts in the mouth and spoils the tongue. It seems that such a thing can only be done by a great cook or a professional chef. But no. Just use the following recipe and everyone will be amazed at your skill.

Cooking shanezhka with potatoes

Shanezhka with potatoes is a very tasty dish that you and your loved ones will surely like. 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 until it comes up. Everything is much simpler here and is done literally on the go.

Basically, Shanezhka is a potato cheesecake with the filling you like best.

Ingredients for cooking shanezhka

To start cooking, you need to prepare the following foods.

For shanezhka:

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

You can fill the shanezhka with anything. Both meat and ham, minced meat. You can make them vegetable if you want. However, I used chicken breast.

And so, the filling requires:

• two medium onions, I didn't have such, I took 4 small ones;
• mayonnaise (sour cream) 2 tablespoons;
• a clove of garlic;
• 1 chicken breast;
• vegetable oil;
• seasoning and spices to taste;
• you can add more mushrooms, any to taste

Shanezhka cooking process step by step

1. First of all, put the potatoes to boil.
2. Now start stuffing. Because with the cooled down it will be easier for you to work further. Cut the breast into small cubes and fry in a skillet. Add more oil to keep the breast from getting dry. Fry for a couple of minutes. I will share with you a little trick. To cut the breast into even small cubes, ten minutes before, put it in the freezer. During this time, it will freeze slightly, but will not freeze through. In this state, it will be convenient to cut it, the meat will not exfoliate or smear.
3. While the breast is fried, chop the onion and add to the meat. Fry over low heat for three minutes.
4. Once the onion is golden, add the garlic, squeezed through a garlic press or finely grated. Cook for another minute. Add spices to taste, mix well. Place the filling on a plate to cool.
5. During the time when the filling was being prepared, the potatoes had already been boiled. Now you need to knead it as for mashed potatoes, without using water or milk. It should just be wrinkled potatoes.
6. Transfer the potatoes to a bowl and add the egg, flour, and finely chopped herbs to it.
7. Mix everything well, you get a kind of dough. Let it cool slightly.
8. Further, lumps are formed from the dough. Their size depends on how big you want to make. The larger the lump, the larger the pie.
9. Prepare a baking sheet. Cover it with parchment paper and grease it well with oil. Form the lumps into medium-sized cakes with a small depression in the center.
10. Each cake is greased with a beaten egg. Mayonnaise or sour cream is placed on top of the egg. Don't be afraid to put 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 lay it out in this form.
11. Then the filling.
12. And the final stage is sprinkled with grated cheese abundantly.
13. Preheat the oven to 200 degrees and feel free to send them to cook for twenty minutes.

Bon Appetit.