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2 medium potatoes, boiled and peeled
2 eggs
150 g of butter at room temperature
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt to taste
1 egg yolk for egg wash
Sesame seeds or nigella seeds for the top
1 cup cottage cheese
OR
1 cup feta cheese, crumbled
OR
1 cup black olives, sliced
Grate the boiled and cooled potatoes. Next, combine all the dough ingredients in a large bowl. Knead the dough and make it soft and elastic. Next, take walnut-sized or larger pieces of dough and flatten them using the palms of your hands. Place 1 teaspoon of the type of filling you have chosen and close the edges in the center forming a closed ball. Then, flip smooth side up and place on a greased baking sheet. Brush each with egg wash and sprinkle with sesame or nigella seeds or both. Bake in a preheated oven at 200°C for approximately 20-25 minutes or until the surface becomes golden. Serve hot/warm.
ENJOY
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2 medium potatoes, boiled and peeled
2 eggs
150 grams of butter, at room temperature
2½ on bardagi a
1 teaspoon baking powder
1 teaspoon of salt
Uzeri icin bir yumurta sarisi
Sesame or black cumin to garnish
1 glass of ricotta
THROW AWAY
1 cup feta cheese, crumbled
THROW AWAY
1 cup black olives, thinly sliced
Grate the cooled boiled potatoes. Mix all the dough ingredients in a deep bowl. Knead a pliable, soft dough, as soft as an earlobe. Then take pieces of dough slightly larger than a walnut, roll them out with your hands and place 1 teaspoon of the desired filling material in the centre. Gather the dough from the edges towards the center and cut out round sheets, closing and gluing firmly in the shape of a bag mouth. Turn them over and place them on the greased baking tray, spaced apart, with the smooth side facing up. Apply the beaten egg yolk with a brush all over the shortcrust pastry. Finally, sprinkle the sesame seeds or black seeds. Bake in a preheated oven at 200°C for approximately 20-25 minutes or until golden brown. Serve hot.
ENJOY YOUR MEAL
