Shangi, cheesecakes with potatoes

The most delicious and simple shangi, cheesecakes with potatoes.

Cooking time 1 hour


Flour 500-700 g

Potatoes 500 g

Milk 400 ml

Vegetable oil 4 tbsp. l.

Sugar 2 tbsp. l.

Butter 2 tbsp l.

Eggs 2 pcs

Dry yeast 10 g

Salt 1/2 tsp


In a bowl, heat the milk until warm and dilute the yeast. Add butter, salt and sugar.

Add the egg.

Add flour and knead the dough.

Leave to rise in a warm place, knead the dough twice, leave for 1-1.5 hours.

Peel and boil the potatoes until tender.

Transfer the potatoes to a bowl, add oil, salt and egg.

Prepare puree with a mixer.

Knead the dough a little, 3-5 minutes.

Divide into small pieces.

Roll into tortillas and put a spoonful of potatoes on each.

Pinch the edges towards the center, leaving a filled hole.

Put the cheesecakes on a baking sheet lined with parchment and leave for 10-15 minutes.

Brush each cheesecake with a beaten egg and milk.

Bake in an oven preheated to 180 degrees C for 15-20 minutes.

Our delicious shangi cheesecakes with potatoes are ready. Cool and put on a dish, serve.

Bon appetit!