Oven-Baked Potato and Onion Pie
Soft, tender baking with no rolling - pure comfort food! This potato-and-onion pie is baked in the oven from a yeast batter that’s easier and faster than traditional dough. The delicate, airy crumb pairs well with any filling. It’s a great choice for a meat-free table.
Updated : 27 January, 2026
Easy
More than 1 hour.
Ingredients
Dough
300 milliliters
Water
1 teaspoon
Dry yeast
0.5 teaspoon
Salt
2 teaspoon
Sugar
2 tablespoon
Vegetable oil
250 grams
Wheat flour
Filling
4
Potato
2
Onions
1.5 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a yeast batter pie with potatoes and onions in the oven? Prepare the ingredients for the filling. Use neutral vegetable oil.
Step 2
Rinse the peeled potatoes and slice them into thin rounds.
Step 3
Put the potatoes into boiling salted water and bring back to a boil. Cook over medium heat until half-done. Remove the potato slices with a slotted spoon and let cool.
Step 4
Peel and rinse the onion; slice it into thin half-moons or thin strips.
Step 5
In a skillet with vegetable oil, sauté the onion, stirring occasionally, until softened.
Step 6
Measure out the ingredients for the batter. Dry yeast can be replaced with fresh yeast.
Step 7
In warm water, dissolve the sugar and yeast while stirring. The water should be warm: cold water won’t activate the yeast, and very hot water can kill it.
Step 8
Pour in the vegetable oil and mix.
Step 9
Sift the flour mixed with salt into a bowl. Don’t add all the flour at once - start with about ¾ of it and whisk. Add the remaining flour as needed while mixing.
Step 10
The batter should be medium-thick, similar to pancake batter.
Step 11
Cover the batter and leave it in a warm place to rise for about 45-50 minutes. It should at least double in volume, with bubbles on the surface.
Step 12
Line the bottom of a baking pan with parchment and grease the sides with vegetable oil. A 9-inch (22-23 cm) pan works well. Gently deflate the batter by stirring with a spoon. Pour about half of the batter into the pan.
Step 13
Arrange the potato rounds over the batter, slightly overlapping. If desired, season the potatoes (for example, with ground black pepper).
Step 14
Spread the sautéed onions evenly over the potatoes.
Step 15
Pour the remaining batter over the filling and spread it with a spoon so the filling is fully covered. Preheat the oven to 180°C (355°F).
Step 16
Let the unbaked pie stand on the counter for 10-15 minutes so it can proof a little.
Step 17
Bake in a preheated 180°C (355°F) oven for about 40 minutes, until golden. Check doneness with a wooden skewer - it should come out clean from the center.
Step 18
You can brush the top with a small amount of vegetable oil. Let the pie cool slightly in the pan, then remove it.
Step 19
Slice the potato-and-onion pie into portions and serve warm. Enjoy!
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